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  • For as long as I can remember, this is what my family has done in March (or April, or February, depending on when Purim is). This is what we have done. We have made hamentaschen. Dozens upon hundreds of beautiful, equilateral, plump, sweet, delicious hamentaschen. Dozens upon hundreds of misshapen ones, of "Frankentaschen," of ones that burst in the oven or are doughballs with no filling or have holes. It doesn't matter, though- that just means we get to eat them.
    This making of these delicious Purim delicacies is as representative of my child as anything else.

    Because, you see, there is a technique.

    There is a technique.

    Take out a ball of dough. Dad always says walnut-sized, but no one really knows what that means. It should feel weighty and solid in your hand. Place on tortilla press (now, of course, you musn't play with it too much first, or else the yeasty dough will lose its stretchiness); smash (if it's a little too small you go here, here, just touch it up with your fingers around the edges and- there you go, there!). Take a spoonful of filling and place it in the center of the circular patch of dough (roughly a tablespoon, but eh. Okay, now shape it into a triangle in the center of the dough as a guideline for folding. My kids have been doing this forever, don't feel so bad). Along the sides of the triangle of filling that you have created, fold the sides of the dough (now you want a triangle- there's a reason you shaped your filling like that. No, don't fold those two parallel. You'll get it). If all has gone well, you should have a beautiful, equilateral triangle of a hamentaschen.

    What, people ask me, does your Dad do?

    I think I should say the truth: "He has been a hamentaschen scientist for 40 years. He is trying to perfect the perfection that is his formula."

    Chag Purim sameach.
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