On Friday afternoon, at the very last minute, we’d rush home, stopping at the grocery to pick up supplies. Flying into the kitchen we’d cook ahead for the next twenty-four hours. Soup and salad, baked chicken, yams and applesauce for dinner, and vegetable cholent or lasagna for the next day’s lunch. Sometimes I’d think how strange it was to be in such a frenzy to get ready for a day of rest