Not fare for this holiday!

Tracing the Tribe wishes all its readers gmar hatima tova, an easy fast, and an excellent year filled with all the best things in life, including - of course - amazing genealogical discoveries.

My cooking is done. Chicken soup, matzo balls, fidellos (a Sephardic noodle dish with tomato sauce and chicken). Break-the-fast is ready to go for tomorrow, including the annual bagel fest (lox, cream cheese, etc.), and a great baked eggplant casserole.

For a last post prior to signing off for this holy day, I couldn't resist this one, even though it's neither fair nor fare for this holiday. Warning: this story will make you hungry.

Tracing the Tribe readers in Riverside, California may be interested in this new Jewish deli (not kosher). Read it here at the online edition of the Press-Enterprise.

So, have you heard the one about the Jewish deli that opened in downtown Riverside?

Say, you can actually order hot corned beef or hot pastrami sandwiches on rye and homemade matzo ball soup.

Only this isn't a joke.

Owner Steve Braslaw chose downtown to recreate an old-time Jewish deli, with a neighborhood feel, called Relish. The last real deli closed more than 20 years ago.

"It's about nostalgia," said Braslaw, 38. "Food is memories. I want to capture my childhood."

Delis are encoded in his maternal side's DNA. His great-grandfather owned a deli in LA. His grandfather operated one in the San Fernando Valley where young Braslaw and his brother noshed on corned beef and kosher pickles at the counter every Sunday while their grandmother waited on them.

The menu, according to the story, includes Dr. Brown's sodas and egg creams, fancy salads, signature deli favorites such as hand-carved pastrami and cole slaw, a hot brisket sandwich and lox and bagels. His gefilte fish bombed the first week, but he'll soon be introducing the major deli delights of knishes; kishka; chopped liver; blintzes; borscht; tongue, smoked white fish and herring.

Read the complete story at the link above.