April 24, 2008
I know, I know, it seems like we’re a little obsessed with Passover around here. It’s just that the holiday does last 8 days and when you’re observing it, it’s hard to ever think about anything else. Well, at least other food.
The funny thing is, at least in my case, the more restrictions I have on what I can eat, the more I think about eating. During these eight days, my body somehow convinces itself that it is ALWAYS hungry despite the excessive snacking and overly large meals to compensate for what’s missing. I’m usually not a snacker but during this holiday, that’s all I do.
But, I know I’m not alone when I say Passover would not be Passover if it weren’t for the life-saving staple of Matzah Pizza. If cheese and tomato sauce were restricted too, I don’t know what I’d do.
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Posted by Hillary, 10:48 AM Permalink 6 Comments »
April 21, 2008
As I mentioned in my post on Preparing for Passover, one of the things I was most excited to eat this holiday was matzah brie. A common staple in my Passover household, we had a request in the comments for some tips on just how to make the yummy fried matzah egg concoction.
The process is actually quite simple. Think of it as making scrambled eggs - you’re just adding matzah. But, you do have to be careful not to overestimate your egg to matzah ratio. It’s important that the matzah be the main event.
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Posted by Hillary, 4:55 PM Permalink 3 Comments »
As Hillary mentioned last week, Saturday night began the eight days of the Jewish holiday Passover. And to kick off this Passover blog Mr. Matzah Ball (pictured above) would like to welcome you to the world of Passover cooking. Where flour, corn and rice are off-limits and matzah meal abounds!
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Posted by Maxine, 11:03 AM Permalink 4 Comments »
April 18, 2008
As many of you know, the Jewish holiday of Passover begins tomorrow night. As I’m typing this, I can barely believe it - it seems that Passover has crept on us without so much as a peep. Honestly, there was so much I wanted to tell you guys about Passover - I had plans to share stories of homemade charoset*, attempt to make a Passover cake, and even let you peep into my aunt’s kitchen, a place where many magical things happen, even on Passover.
But alas, time passes by a little too fast around here. I’ve barely gotten the chance to finish my own cleaning, let alone tell you about it all. However, I don’t think I could let a holiday like this one start without a little introduction, an acknowledgment, or even a little praise.
So here goes.
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