Last night, I began learning about pots that are ben yomo [child of a day] or eino ben yomo [not a child of a day] (or, as the rabbi teaching said, yoymoy). Food that is fleishig, milchig, or treyf imparts a taste to the vessel it was cooked in, which is then imparted to food cooked in it - but once it has been cool for 24 hours or more [ein ben yomo], the taste is dissipated and, in many circumstances, if food in a different category was accidentally cooked in a clean pot, it likely does not acquire the taste of the previous food and is likely to be kosher. (However, the rules are complicated and there are differences of opinion, so consult a rabbi if this applies to you.)
On Shabbat, from candlelighting until Havdalah, about 25 hours, we remove ourselves from the outside world – and this is especially necessary this week. I would like to think that, after the 25 hours, the taste of the previous, likely spiritually treyf, things that have stewed within our minds will dissipate. Certainly, just as a pot in this category will likely need to be rekashered, the passage of time is not the only thing that needs to happen to fully cleanse us, but it is a great start.
Shabbat Shalom. May this cooling off period bring you peace.
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