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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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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