Once I got used to keeping Shabbat, I began noticing a change in my Saturday evenings, after Shabbat was done. During Shabbat, I direct many thoughts to “the back of the stove,” the mindspace where my unconscious may be working on it, but my conscious self is not allowed. When a nagging worry shows up to nag, I push it to the back of the stove. When a possible solution to a work issue shows up, I shove it to a back burner to cook some more. At the time, it’s a relief – I don’t have to do that now. However, it gives the half-baked idea some additional cooking time, and builds a little pressure to get on with it come Saturday night.
Thus Saturday evenings went from a time generally wasted to my most productive night of the week. Havdalah is made, ending with Eliahu HaNavi, and I rise in a ball of energy, pulling the pots to the front of the stove. Suddenly I’m cooking with gas.
What is Motzei Shabbat (the evening after Shabbat) like for you? Is this “burst of energy” just my little quirk, or is it a common thing?
We begin Shabbat with candles, and blessings, and wine. (For a complete description, read 8 Easy Steps to a Simple Shabbat Dinner.) Those activities mark the beginning of zman kodesh, holy time. There is also a ceremony for the close of Shabbat which is less well known (meaning, I don’t know of any movies or TV shows that have featured it – observant Jews know about it.) That ceremony is Havdalah, which means “Division.” With a second group of blessings, with candles, wine, and one other addition, we close out the zman kodesh (holy time) and return to zman chol (ordinary time) by making a clear division between the two.
How to make Havdalah
Havdalah Candle
You need some special things for this:
A candle with multiple wicks (not available at the nearest Hallmark store – check at a local Judaica shop or online for a havdalah candle.)
Spices: could be cinnamon, or cloves, or a sprig from a rosemary bush. Some people have special spice boxes.
A glass of wine, not your best crystal (you’ll see why in a minute.)
Matches
Havdalah may be made anytime after 3 stars are visible in the night sky after Shabbat, OR at the time listed on a Jewish calendar as “Havdalah.” So look for the stars, or check the time. When it’s time, light the candle.
First, we say the blessing over wine, the same blessing we made before Kiddush at the beginning of Shabbat.
Second, we say the blessing over spices, and smell the spices. This reminds us to “take in” the holiness of Shabbat and bring it with us into the week.
Third, we say the blessing over the fire of the candle. You will see some people checking their fingernails over the light – it’s just a way of doing “work” by the light of the candle, or seeing the division of light and dark. It’s just a custom: do it if you want, don’t worry about it if you’d rather not.
Fourth, we take up the cup again and sing a blessing about the division between dark and light, holy and ordinary. Some take a sip of the cup at this time. Then we extinguish the candle IN the wine, and listen to the sizzle. (This is the reason you don’t use crystal.)
Finally, we sing songs about Elijah the Prophet (who, legend says, will come at the end of Shabbat and bring the Messiah) and a song wishing everyone a Shavuah Tov, a good week.
And we’re done.
Why Make Havdalah
Part of the power of Shabbat is the contrast to the rest of our lives. It makes sense, then, not to let it “fizzle out” but to mark and celebrate its closing. I find that I often have a burst of energy after Havdalah – suddenly all those things I’ve been resolutely not doing during Shabbat are crying out to be done, and I have energy for them!
Havdalah can also be useful for making a clear boundary between Shabbat and activities that are not shabbatlik, suitable for Shabbat. If a Jewish organization plans to have an activity Saturday night that would include things they don’t do on Shabbat, like handling money, making Havdalah is a way of underlining that it is no longer Shabbat.
Here’s the Moishe House video, with music performed by Elana Jagoda:
Periodically I will hear someone say that a food is kosher because “a rabbi said a prayer over it.” Not true. Kashrut is a complex topic, so I’ll tackle in it manageable “bites.”
Since Shabbat is coming, let’s start with wine.
Kosher wine is wine that has been produced and handled only by Sabbath-observing Jews, and for which all ingredients were also kosher.
You can tell if wine is kosher by looking for the hecksher (rabbinical mark) on the label.
The rules for kosher wine go back to ancient times, when wine was used to worship idols. To avoid wine that has been tainted by idol worship, kosher wine must be handled only by observant Jews. This includes the servers who pour the wine.
Wine has an important role in many Jewish celebrations, including welcoming Shabbat, making Havdalah at the end of Shabbat, kiddush for holidays, brit milah (circumcision) and weddings.
Not all kosher wines taste “like cough syrup.” Some labels are now producing wines that can compare favorably with non-kosher wines on the market.
Some people like the sweet wines like Manischewitz.
For more information about kosher wine, check out this article from the Kosher Wine Society.
