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Tracy-Ann Oberman

ByTracy-Ann Oberman, Tracy-Ann Oberman

Opinion

The real recipe for a sweet New Year

September 4, 2013 09:38
2 min read

I’m back from filming in Lisbon, Manchester and the Cotswolds while also managing to party in Spain and Venice with family and friends.

It’s been a truly great summer, with too much alcohol and late nights in the bag. So it feels fitting that the time has come to return to Good Old Blighty and face a spot of redemptive praying on the Days Of Awe.
The Jewish New Year has come round ridiculously early. Yes, the sun has barely had time to remember that as a True Brit it should be hiding behind a cloud. But the upside, for once, is that the raincoats don’t need to be dragged out of the wardrobe, because this year, with any luck, Rosh Hashanah and Yom Kippur could be played out in boiling sunshine.

I always associate the turn of the season with the High Holy Days: the darkening nights, a damp smell in the air, and frizzing “Jewfro” hair that accompanies that dampness, on the walk to shul. But this year it may be more a case of prayer book, tick,sandals and sunglasses,tick, factor 30 suntan lotion, tick.
Rosh Hashanah and Yom Kippur: the days when the frequent flyers (regular shul goers) mingle with the once a year Let’s Blow It All On Club Class variety of Jew.

Recently the son of a frequent flier asked me if my daughter was “really Jewish”? I was confused, what did he mean? Had he once overheard her three-year-old self refer to the Jewish Holy Days as “the doughnut festival, the cheesecake festival, the honeycake festival”?