Home
In this issue
December 2, 2014

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review Oct. 8, 2010 / 29 Tishrei, 5771

Less is more no more

By Lori Borgman

Lori Borgman


http://www.JewishWorldReview.com | We live in the Age of Embellishment. We firmly believe that there is nothing simple and plain that cannot benefit from adornment.

The once humble cupcake with a swipe of frosting on top has become an art form mounded with swirls of fruit and flavors, layers of colored sprinkles and crowned with scale-size exotic animals and exploding volcanoes.

The human face, which still comes standard issue with two eyes, two ears, a nose and a mouth, is often embellished with diamond studs punched through the nostrils, bars through the eyebrows, balls dangling from lower lips and hoops all the way up the outer ear and straight through the cartilage.

Skin, which once did a plain but noble job perspiring, providing warmth and protecting vital organs, is embellished with tattoos. And if one is good, 50 must be better.

Even our television screens are heavily adorned. Broadcasters relay the news while spinning boxes and crawlers creep across the screen giving the weather, time, date, stock market status and breaking headlines. During entertainment shows pop-ups appear telling you what is on next as well as what is on next week.

The preacher in the pulpit looked plain, so we embellished church services with videos on giant screens, colored lights, dimmed lights, electric guitars, sound crews, theater seating and mime troupes. Popcorn anyone?

Embellishment trends have found themselves most comfortable on the humble tables from which we eat. Walk through home living stores and marvel at place settings with dishes piled at staggering heights. No one could actually spear a lettuce leaf in a salad, because doing so would topple the charger, four plates, two bowls, the salad plate and three appetizer plates stacked on top of one other at precarious angles. One bite for mankind, one giant bill for broken pottery.

The centerpiece, positioned on six overlapping table runners and an artful layering of 42 placemats, is a large glass bowl filled with river rocks, dried figs and red glass beads.

From the center of the bowl rises a 12-foot withered cornstalk with tea lights dangling from the curled leaves on the cornstalk and dainty crystal ornaments dangling from the tea lights.

It used to be that the rule for eating was to use the silverware starting at the outside and working your way in. Today you must often start from the top and work your way down. And you may be hard pressed to find the silverware. Oh, there it is wrapped in a hand towel and tied with a satin ribbon bearing the hostess' monogram.

The men in our family are old school believing there should be more edible items on the table top than inedible. This does prevent those awkward moments when someone asks, "Are those river rocks in the centerpiece edible?"

We even embellish the chairs by hooding them. I've been to hooding ceremonies before at university commencements, but never in the dining room. Wooden chairs are now more educated than we are.

I'd continue this cultural dissection, but the computer keyboard is getting in the way of six bracelets dangling from my arm.


Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". Sign up for the daily JWR update. It's free. Just click here.

JWR contributor Lori Borgman is the author of , most recently, "Catching Christmas" (Click HERE to purchase. Sales help fund JWR.) and I Was a Better Mother Before I Had Kids To comment, please click here. To visit her website click here.

ARCHIVES

© 2009, Lori Borgman

Columnists

Toons

Lifestyles