Latest / Abide Meditation App / A RELAXING Sleepy Story 💤 A Sleepy Evening of Latkes 💤 BEDTIME STORY

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A RELAXING Sleepy Story 💤 A Sleepy Evening of Latkes 💤 BEDTIME STORY · Abide Meditation App

• 0:01
  Speaker 1: Welcome to Get Sleepy, where we listen, we relax, and
• 0:09
  Speaker 1: we get sleepy. My name's Thomas. Thank you so much
• 0:16
  Speaker 1: for being here. I hope you're keeping well and that
• 0:21
  Speaker 1: you're feeling comfortable and cared for, and of course I
• 0:27
  Speaker 1: hope you're ready to enjoy a nourishing rest. If you're
• 0:33
  Speaker 1: new to the show, a very warm welcome to you.
• 0:39
  Speaker 1: As always, we start off with a short introduction and
• 0:42
  Speaker 1: wind down and we'll enjoy a peaceful, sleepy story together.
• 0:49
  Speaker 1: Written by one of our wonderful team of writers here
• 0:52
  Speaker 1: at Sumber Studios. Our stories are designed to gently grasp
• 0:59
  Speaker 1: your attention without being too interesting or exciting or making
• 1:05
  Speaker 1: you feel like you need to hear the end. We
• 1:08
  Speaker 1: are more than happy for you to miss the ending.
• 1:12
  Speaker 1: You can always come back and listen again tomorrow, after all.
• 1:19
  Speaker 1: So tonight's story is about latkus, a kind of potato
• 1:25
  Speaker 1: pancake or fritter traditionally eaten at Hanakhah will join a
• 1:31
  Speaker 1: Dina as she prepares latkis with her grandmother and learns
• 1:37
  Speaker 1: all about the history of this savory treat. Thanks so
• 1:43
  Speaker 1: much to Kayla for writing this one, and to Vanessa
• 1:48
  Speaker 1: who'll be reading it. For us. So let's prepare to
• 1:55
  Speaker 1: listen with a bit of mindful relaxation, make yourself as
• 2:03
  Speaker 1: comfortable as can be, and when you're ready, let your
• 2:10
  Speaker 1: eyes drift closed. Notice how you are feeling in both
• 2:19
  Speaker 1: body and mind. Is there any leftover energy from the day?
• 2:28
  Speaker 1: All lots of thoughts floating through your mind? If so,
• 2:37
  Speaker 1: that's perfectly okay. Allow yourself a little time to think
• 2:45
  Speaker 1: back over the day just gone, and without judgment, let
• 2:53
  Speaker 1: each memory receive its moment of acknowledgment. It's easy to
• 3:03
  Speaker 1: fall into a trap of repetitively going over standout moments,
• 3:09
  Speaker 1: whether they felt good or bad, and it can be
• 3:12
  Speaker 1: rather disruptive to our sleep. So with intension, just calmly
• 3:23
  Speaker 1: allow your mind to process the day just gone, and
• 3:32
  Speaker 1: then let each of those moments drift away from your attention.
• 3:44
  Speaker 1: Though it may still feel fresh in your mind, the
• 3:48
  Speaker 1: events of the day are now in the past. You
• 3:54
  Speaker 1: are living in the present, and the present moment is
• 4:00
  Speaker 1: all we really have, so spending energy dwelling on the
• 4:06
  Speaker 1: past is rather unnecessary, much like thinking ahead and worrying
• 4:13
  Speaker 1: about a hypothetical future. Just let it all be right
• 4:25
  Speaker 1: here and right now. You're ready to relax and recharge.
• 4:35
  Speaker 1: So as you leave the past in the past, you
• 4:40
  Speaker 1: can invite your imagination to tune in. Simply listen along
• 4:48
  Speaker 1: to Vanessa's soothing voice as we begin our charming story.
• 5:19
  Speaker 2: Potatoes whisper against a metal grater. As Baba Yehudite grinds
• 5:25
  Speaker 2: the vegetable. Her granddaughter aDNA feels a slight sting in
• 5:33
  Speaker 2: her eyes as she chops the onions and garlic together.
• 5:40
  Speaker 2: They pour the grated vegetables in a bowl with egg
• 5:44
  Speaker 2: and flour. A Dina mixes it all together. Soon the
• 5:53
  Speaker 2: pan will sizzle with oil and the potatoes will turn
• 5:57
  Speaker 2: brown and crispy. Everyone will gather round the table to
• 6:04
  Speaker 2: dip them in apple sauce or a sour cream and
• 6:09
  Speaker 2: share in the joy of Hanukkah. Adina loves this special
• 6:16
  Speaker 2: Hanuka treat and asks her grandmother why she can't eat
• 6:21
  Speaker 2: latkas all the time. Baba Yahudite laughs and says, we
• 6:29
  Speaker 2: eat foods fried in oil on Hanukah to remember the
• 6:34
  Speaker 2: miracle of the oil lamp. Many hundred years ago, there
• 6:41
  Speaker 2: was a group of Jewish rebels called the Maccabees. After
• 6:47
  Speaker 2: a battle, they reclaimed their temple while the Maccabees wanted
• 6:54
  Speaker 2: to light the temple Menora and to keep it burning.
• 6:59
  Speaker 2: They only had enough olive oil to keep it lit
• 7:03
  Speaker 2: for one night, but miraculously, the oil lasted for eight
• 7:12
  Speaker 2: whole nights. That's why we eat food fried in oil,
• 7:18
  Speaker 2: says Baba Yehudite, And that's why we light the hanka
• 7:23
  Speaker 2: candles for eight days, adding one more each night. Adina
• 7:32
  Speaker 2: moves the spoon in a circular motion, the wooden handle
• 7:37
  Speaker 2: gently dinging against the side of the metal mixing bowl.
• 7:44
  Speaker 2: Right now, there's a bit of a harshness to the
• 7:47
  Speaker 2: smell of the mixture with so much onion and garlic,
• 7:53
  Speaker 2: but once the potato pancakes are cooked, they'll smell delightful. Baba,
• 8:01
  Speaker 2: says Adina, How did you learn to make potato lotkus?
• 8:08
  Speaker 2: The recipe came from my own baba, her grandmother replies,
• 8:15
  Speaker 2: and her baba before that, Adina wants to know. I'm
• 8:22
  Speaker 2: not sure about that, Baba Yahudite says, with a twinkle
• 8:26
  Speaker 2: in her eye. We've always eaten fried festive treats on
• 8:33
  Speaker 2: this holiday, but lotkas weren't always made with potatoes. Dairy
• 8:40
  Speaker 2: products like milk, cheese, and cream like the sour cream
• 8:46
  Speaker 2: some of us eat with our Lotkus were another important
• 8:51
  Speaker 2: food group in the Hanukka tradition. So how did this
• 8:57
  Speaker 2: lotka recipe come to be, Adina asks. Her grandmother replies
• 9:05
  Speaker 2: that the history of lotcus is long. Emigration, culture and
• 9:12
  Speaker 2: famines dictated the way the holiday was celebrated. As they
• 9:18
  Speaker 2: continue to grind and mix the lotkas, getting ready to
• 9:23
  Speaker 2: make a big batch for all of their family and friends,
• 9:28
  Speaker 2: Baba Yahdit begins to tell the tale to her granddaughter.
• 9:36
  Speaker 2: Our story begins with a heroin Judith. Judith lived in
• 9:45
  Speaker 2: Israel thousands of years ago. She saved her people from
• 9:52
  Speaker 2: foreign invaders by tricking the general of the army. Some
• 9:59
  Speaker 2: say that Judith fed him pieces of salty cheese to
• 10:04
  Speaker 2: make him thirsty. He then drank wine, which made him sleepy.
• 10:13
  Speaker 2: Potatoes wouldn't make their way to that part of the
• 10:17
  Speaker 2: world until many years later, but perhaps it was there
• 10:23
  Speaker 2: that the idea for cheese lotkus was first born. Adina
• 10:32
  Speaker 2: thinks about this. When she eats a lot of lotkas,
• 10:38
  Speaker 2: she does get sleepy, but she still isn't sure why
• 10:43
  Speaker 2: Judith is related to Honkah. Isn't the Honkah story about
• 10:50
  Speaker 2: the Maccabees and the oil lamp. Stories with a long
• 10:56
  Speaker 2: history aren't always so straightfor, says Baba Yehudit. With so
• 11:05
  Speaker 2: many stories intertwining over so many years, we don't know
• 11:11
  Speaker 2: exactly why the two stories became related in Jewish history.
• 11:18
  Speaker 2: Perhaps Judith was meant to be the heroine equivalent to
• 11:22
  Speaker 2: the hero Judah the Maccabee both are famous for saving
• 11:29
  Speaker 2: their people from neighboring empires. Or maybe it was because
• 11:36
  Speaker 2: the midwinter holiday needed a heroine, just like the spring
• 11:42
  Speaker 2: holiday of Purim was the heroine Esther. Perhaps as the
• 11:49
  Speaker 2: Jewish people moved across Europe, the Middle East, and North Africa,
• 11:56
  Speaker 2: their stories changed and grew depending on the culture they
• 12:01
  Speaker 2: were living in. For some reason, the scribes and scholars
• 12:07
  Speaker 2: in medieval Europe connected the tails. We may never know
• 12:14
  Speaker 2: for sure, says Baba Yahudite, but it's probably because of
• 12:20
  Speaker 2: this brave woman that many people in the Mediterranean celebrated
• 12:26
  Speaker 2: Hanukkah by eating fried cheesecakes. Why didn't they use potatoes,
• 12:35
  Speaker 2: Adina asks, thinking of the delicious crispy potato lotkas she
• 12:41
  Speaker 2: ate every year, she can't think of anything tastier than that.
• 12:50
  Speaker 2: Potatoes come from the Americas, says Baba Yehudite, it was
• 12:58
  Speaker 2: farmers in Peru and Bolivia that first started planting potatoes
• 13:04
  Speaker 2: thousands of years ago. Today there are over four thousand
• 13:12
  Speaker 2: varieties of potatoes in Peru. These hardy vegetables can grow
• 13:18
  Speaker 2: under a lot of different conditions, and over the course
• 13:24
  Speaker 2: of human history they have become an important food, helping
• 13:30
  Speaker 2: people survive. But potatoes didn't make it to Europe, the
• 13:37
  Speaker 2: Middle East, or Africa until much later, when Hanika had
• 13:44
  Speaker 2: already been celebrated for a long time. Spanish explorers went
• 13:52
  Speaker 2: to South America in the sixteenth century. It was only
• 13:58
  Speaker 2: then that they got to taste potatoes and brought them
• 14:03
  Speaker 2: back to Europe. Adina thinks about this as they start
• 14:10
  Speaker 2: to scoop up handfuls of the latka mixture and roll
• 14:15
  Speaker 2: the gooey potatoes between their palms, making little balls. They
• 14:23
  Speaker 2: pile the balls on a big platter, placing one next
• 14:28
  Speaker 2: to the other. Meanwhile, Baba Yehudid continues her story. There
• 14:39
  Speaker 2: were no potatoes in the ancient Near East or Mediterranean,
• 14:46
  Speaker 2: but cheese was a very popular food. Archaeologists who've studied
• 14:54
  Speaker 2: the region have found evidence of cheese from many years ago.
• 15:00
  Speaker 2: Oh traces of the cheesemaking process were found in ancient
• 15:07
  Speaker 2: pottery on the coast of Croatia. The pottery is thought
• 15:14
  Speaker 2: to be over seven thousand years old. It's the oldest
• 15:21
  Speaker 2: evidence that's been found of cheesemaking. Similar fines from up
• 15:28
  Speaker 2: to five thousand years ago have been found in the Mediterranean,
• 15:35
  Speaker 2: the Middle East, and North Africa. Goat's milk cheese was
• 15:42
  Speaker 2: especially popular in this region because the climate of the
• 15:46
  Speaker 2: Mediterranean is ideal for raising goats and sheep, just like
• 15:55
  Speaker 2: we're doing with our potato lotka recipe tonight, says Bob,
• 16:00
  Speaker 2: but yahudit. Throughout history, there have been many special recipes
• 16:06
  Speaker 2: and traditions around cheese. In some traditions, fried cheese was
• 16:15
  Speaker 2: eaten on Honkah, but cheesey treats would also be served
• 16:22
  Speaker 2: during other holidays and wedding ceremonies. While we know cheese
• 16:29
  Speaker 2: and fried foods were part of the Hanka tradition, we
• 16:34
  Speaker 2: don't know exactly what people were eating during Honkah until
• 16:39
  Speaker 2: the Middle Ages. Records suggest that by this time pancakes
• 16:46
  Speaker 2: were sometimes an important part of Honkah feasts in Europe.
• 16:54
  Speaker 2: Thinking about the history of so many of the foods
• 16:57
  Speaker 2: she loves. Pours a thick layer of olive oil into
• 17:03
  Speaker 2: the pan. She watches it slide around the skillet, completely
• 17:11
  Speaker 2: covering the bottom. Baba Yevidi then turns the stove on,
• 17:20
  Speaker 2: and as they wait for the oil to start sizzling,
• 17:24
  Speaker 2: she continues. When Jewish people emigrated to different parts of
• 17:32
  Speaker 2: the world, they developed unique cultures and foods in those places.
• 17:40
  Speaker 2: The Jewish community in Rome, Italy, is one of the
• 17:46
  Speaker 2: oldest in Europe, and some think they may have had
• 17:51
  Speaker 2: the original recipe for cheese pancakes. A special dish called
• 18:00
  Speaker 2: cassola was made with ricotta, cheese and fried in oil
• 18:06
  Speaker 2: to celebrate Honikah. Many Sephardic Jews, those originally from Spain
• 18:14
  Speaker 2: and Portugal, also developed fried dairy treats for Honkah. After
• 18:23
  Speaker 2: they were expelled from Spain in fourteen ninety two, Sephardic
• 18:28
  Speaker 2: Jews spread throughout the Ottoman Empire, North Africa, and parts
• 18:34
  Speaker 2: of Europe, bringing their culinary traditions with them. Some Sephardic
• 18:43
  Speaker 2: Jews went to Central and Eastern Europe, where Ashkenazi Jews lived.
• 18:51
  Speaker 2: Perhaps the Sephardic Jews introduced the idea of fried cheese pancakes.
• 19:00
  Speaker 2: It's likely that Ashkenazi communities we're already making other variations
• 19:06
  Speaker 2: of fried foods for the holidays, cheese blintzes, for example,
• 19:12
  Speaker 2: in Sofganiat, which are fried jelly filled doughnuts. We don't
• 19:20
  Speaker 2: have detailed records of the foods eaten during that time period,
• 19:26
  Speaker 2: so we're not sure if they were making a variation
• 19:30
  Speaker 2: of the latka before Sephardic communities spread the recipe. Adina
• 19:39
  Speaker 2: licks her lips. The oil is now sizzling in the pan.
• 19:47
  Speaker 2: She picks up the first latka and squishes it between
• 19:51
  Speaker 2: her palms so it flattens. Then she drops it in
• 19:57
  Speaker 2: the pan. Adina and her grandmother take turns picking up
• 20:04
  Speaker 2: one of the balls, flattening it and dropping it in
• 20:09
  Speaker 2: the sizzling oil. Baba Yehudite then picks up the spatula.
• 20:18
  Speaker 2: She'll be in charge of flipping the lotkas when they're ready,
• 20:24
  Speaker 2: But in the meantime, Adina wants to know the rest
• 20:28
  Speaker 2: of the story. If the pancake tradition started with cheese,
• 20:35
  Speaker 2: why are they using potatoes now. Baba Yahudite says it
• 20:45
  Speaker 2: was Jewish communities from Spain and Italy that brought us
• 20:50
  Speaker 2: cheese pancakes, and in a way, it's also thanks to
• 20:56
  Speaker 2: the Spanish that we have potato lotkas. When Spanish explorers
• 21:04
  Speaker 2: visited Peru in the sixteenth century, they noticed that the
• 21:09
  Speaker 2: local people there, the Incans, ate an unusual vegetable which
• 21:16
  Speaker 2: grew underground. This starchy vegetable kept them full and strong
• 21:24
  Speaker 2: in the harsh mountainous climate. At first, the Spanish were
• 21:32
  Speaker 2: reluctant to even try it, but they brought the potato
• 21:39
  Speaker 2: back to Europe and were delighted to find that it
• 21:43
  Speaker 2: could grow in European soil. The potato would change the
• 21:49
  Speaker 2: course of much of European history and cuisine. When famine struck,
• 21:58
  Speaker 2: the people of Europe found that the potato was a
• 22:02
  Speaker 2: hardy crop and often grew even when nothing else did.
• 22:09
  Speaker 2: This made potatoes plentiful and cheap, certainly more affordable than
• 22:16
  Speaker 2: cheese and dairy, so communities who didn't have access to
• 22:23
  Speaker 2: cheese during Hanukkah may have started using potatoes to make
• 22:29
  Speaker 2: their fried pancakes. They grated the potatoes and mixed them
• 22:36
  Speaker 2: with onion to give the dish more flavor. Every family
• 22:44
  Speaker 2: had their own twist on the lattka recipe that would
• 22:48
  Speaker 2: get passed down through the generations. My secret is garlic,
• 22:56
  Speaker 2: says Baba Yehudit. Adena can smell the mixture of garlic
• 23:03
  Speaker 2: and onion filling up the kitchen. Part of the fun
• 23:09
  Speaker 2: of the holiday, her grandmother continues, is getting to sample
• 23:15
  Speaker 2: all the different latka recipes from friends and family who
• 23:20
  Speaker 2: have their own twist. She flips the lotkas in the
• 23:25
  Speaker 2: pan and they make a satisfying sizzling noise. When they've
• 23:34
  Speaker 2: finished frying, Baba Yehudite scoops them onto a plate and
• 23:40
  Speaker 2: Adena presses a towel on top of them to absorb
• 23:45
  Speaker 2: some of the oil. And then it's time to make
• 23:51
  Speaker 2: the next batch. Adena finds the rhythm of picking up
• 23:59
  Speaker 2: the gooey mixture, flattening it between her palms, and dropping
• 24:06
  Speaker 2: it in the oily pan. A familiar smell fills the kitchen,
• 24:15
  Speaker 2: one that both grandmother and granddaughter associate with this special
• 24:22
  Speaker 2: holiday time. Baba Yehudit continues her story. Even though lotkas
• 24:33
  Speaker 2: are a traditional food, they still continue to change and grow.
• 24:41
  Speaker 2: In Ashkenazi communities in Eastern and Central Europe, schmaltz or
• 24:48
  Speaker 2: meat fat was often the preferred cooking oil. If they
• 24:55
  Speaker 2: used schmaltz, they couldn't make cheese lotkas as meat and
• 25:01
  Speaker 2: milk couldn't be mixed together. Traditionally, mixing meat and dairy
• 25:09
  Speaker 2: is forbidden in Judaism. Before potatoes became the default vegetable
• 25:18
  Speaker 2: to make lotkus, people also used other vegetables like turnips,
• 25:27
  Speaker 2: and in the US many people cooked lotkas in shortening,
• 25:34
  Speaker 2: giving them a unique flavor. It wasn't until shortening fell
• 25:41
  Speaker 2: out of favor that people started once again using olive oil,
• 25:48
  Speaker 2: the preferred oil in the Mediterranean, and they connected the
• 25:55
  Speaker 2: tasty food to the oil. In the temple manora that
• 25:59
  Speaker 2: burnt earned for eight nights, a big jar of olive
• 26:07
  Speaker 2: oil stands on the counter and between each batch, Baba
• 26:13
  Speaker 2: Yehudite pours a bit more in the pan Adina looks
• 26:21
  Speaker 2: at the hanakia sitting in the window waiting to be
• 26:25
  Speaker 2: lit on this first night of Hanukkah. Now there are
• 26:33
  Speaker 2: wax candles in the holders, but before wax was popular,
• 26:40
  Speaker 2: oil was the preferred method of candle burning. Baba Yehudite
• 26:48
  Speaker 2: explains that even though potato lottas are now cooked to
• 26:53
  Speaker 2: celebrate Honkkah around the world, when it comes to toppings.
• 27:00
  Speaker 2: There are different preferences. Some people use apple sauce as
• 27:09
  Speaker 2: a garnish for lotkas, while others prefer sour cream, perhaps
• 27:16
  Speaker 2: a nod to the lotka's dairy based origins. There's often
• 27:23
  Speaker 2: a debate at the dinner table about what the best
• 27:29
  Speaker 2: topping is. I like both, says Adina. Her mouth waters
• 27:39
  Speaker 2: at the thought of biting into the crispy, fresh lotkas.
• 27:45
  Speaker 2: She drops another one into the pan. When it's ready,
• 27:52
  Speaker 2: Baba Yehudite takes out a small plate and puts two
• 27:57
  Speaker 2: fresh lotkas on it. She says it's important for the
• 28:04
  Speaker 2: cooks to try the food before serving it to guests.
• 28:11
  Speaker 2: Adina gets the apple sauce and sour cream from the
• 28:15
  Speaker 2: fridge and puts the scoop with each on her lotka.
• 28:23
  Speaker 2: Baba Yehudite eats hers without a garnish. They smile at
• 28:31
  Speaker 2: each other as they take a bite. With a warm,
• 28:38
  Speaker 2: crispy outside and a soft center, the lotkas are perfectly cooked.
• 28:49
  Speaker 2: Baba Yehedeite has now come to the end of her story.
• 28:57
  Speaker 2: Whether you call it a lotka or levivot, as it's
• 29:02
  Speaker 2: known in Hebrew. The foods eaten on Honukkah will continue
• 29:08
  Speaker 2: to evolve with each generation. What's next for the lotka
• 29:16
  Speaker 2: might depend on the cultures, climates, local foods, and migration
• 29:24
  Speaker 2: patterns of the people who celebrate Honkkah. Adena drops the
• 29:32
  Speaker 2: last raw lotka in the pan, listening for the sizzling sound.
• 29:39
  Speaker 2: There are still seven more nights to try different variations
• 29:45
  Speaker 2: on this special hanka treat. Can we try making cheese
• 29:52
  Speaker 2: ltkas tomorrow night, Adina asks her grandmother. Of course we can,
• 30:01
  Speaker 2: says Baba Yodet. It's never too late to revive a
• 30:06
  Speaker 2: null tradition. Together, they set the table for the first
• 30:15
  Speaker 2: night of Hanukkah. All of their families and friends will
• 30:21
  Speaker 2: be there tonight to celebrate. Adena and her grandmother are
• 30:29
  Speaker 2: the first to share their special recipe for lotkus, but
• 30:36
  Speaker 2: Adena is excited for the other nights too, when she'll
• 30:41
  Speaker 2: get to try recipes from different members of her family.
• 30:50
  Speaker 2: It isn't long until guests start arriving with warm smiles, hugs,
• 30:57
  Speaker 2: and stories. Before eating, they gather in front of the
• 31:05
  Speaker 2: hanakia together, looking out the window into the starry winter night.
• 31:16
  Speaker 2: Usually Baba Yahudit lights the first candle on the first night,
• 31:23
  Speaker 2: but tonight she passes the shamish the lighting candle to Adena.
• 31:33
  Speaker 2: She's old enough now to take on the tradition. Adena
• 31:40
  Speaker 2: holds the candle in her hand and watches the candle
• 31:45
  Speaker 2: for the first night catch fire. Baba Yehudit helps her
• 31:54
  Speaker 2: put the shamish back in its place in the center
• 31:58
  Speaker 2: of the hanikia yea, and together everyone says the prayers
• 32:07
  Speaker 2: and sings the songs for the first night of Hanukkah.
• 32:15
  Speaker 2: Then it's time for the meal. A Dina, Baba Yahadde
• 32:25
  Speaker 2: and their guests take their seats at the table and
• 32:30
  Speaker 2: pile lachas onto their plates. Some people take apple sauce,
• 32:41
  Speaker 2: while others take sour cream. Some like a Dina, take both,
• 32:54
  Speaker 2: and others, like Baba Yehdit, take none. All the guests
• 33:04
  Speaker 2: compliment the cooking. Adena wonders how many of them know
• 33:13
  Speaker 2: about the fascinating history of the food they're eating. Perhaps
• 33:23
  Speaker 2: she'll tell them all the story one day. After all,
• 33:32
  Speaker 2: there are seven more nights of celebration, But there's no rush.
• 33:41
  Speaker 2: The stories will come out when they're ready. Lost in
• 33:50
  Speaker 2: the warm bubble of conversation and laughter, Adena enjoys seeing
• 33:58
  Speaker 2: the light of the cans flickering on the window against
• 34:04
  Speaker 2: the dark night outside. Anyone who passes by will see
• 34:15
  Speaker 2: the candles and perhaps hear the laughter coming from inside.
• 34:26
  Speaker 2: Adena likes that passers by will get a small taste
• 34:32
  Speaker 2: of the joy they're experiencing within. When bellies are full
• 34:42
  Speaker 2: and plates are empty, some of the guests start to leave.
• 34:53
  Speaker 2: Others move to the couch to rest, But for Adena
• 35:00
  Speaker 2: and her grandmother, it's time to go to bed. Together.
• 35:11
  Speaker 2: They go up the stairs and change into cozy pajamas.
• 35:22
  Speaker 2: Adena climbs into bed. One thing she loves about this
• 35:30
  Speaker 2: time of year is the cool weather. It's the perfect
• 35:39
  Speaker 2: time to get warm under her soft blankets. As Adena
• 35:49
  Speaker 2: dresss off to sleep, she remembers the feel of the
• 35:55
  Speaker 2: gooeylotka mixture in her hands, the sizzle of the pancakes
• 36:04
  Speaker 2: as they hit the pan, and the warm, hearty tastes
• 36:11
  Speaker 2: of the food. Hearing the soft voices downstairs, she thinks
• 36:22
  Speaker 2: about the long journey Lodkas have been on for hundreds
• 36:30
  Speaker 2: of years, and as she sinks deeper into her pillows,
• 36:41
  Speaker 2: she wonders where the story of the Latka will go next.
• 36:51
  Speaker 2: She can't predict what the future holds now, she can
• 37:02
  Speaker 2: only slip away into sleep. And dream about.
• 37:09
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