sarah in nyc

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on March 25, 2010

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Passover

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Conversations across time

Every year when I get ready for Pesach, as I scrub and schlep boxes and shop and chop and cook and bake and wash endless dishes it always feels sacramental. It isn't just housework but something prayerful and holy, not all that different from the work done by the priests in the Temple as they prepared the sacrifices. I know that lots of people complain about the work involved to create Passover. It is an incredible amount of work but it is also a wonderful thing to be able to create for your circle of family and friends. It is work with meaning. As I work away cutting vegetables, making this cake or that or mixing up yet another batch of matza balls or matza muffins, or slicing up a brisket, I recall the sedarim celebrated with my parents. I believe that these photos were taken the year of the famous disaster Seder. That was the year when one nephew threw up on one of my parents rugs. Another nephew was in charge of my youngest who was then a baby and while in his charge, my you

I had a dream!

Don't get too excited. I tend to have incredibly boring dreams. Last night I dreamt that I was very tired and had a cup of strong black coffee in the afternoon despite knowing that it would make it hard for me to sleep at night. That's it. That was my dream. I was tired this afternoon and didn't have a cup of strong black coffee. I did make a batch of matza balls for tonight's soup. Last night I made almond cookies for tonight's dessert as well as chocolate covered date and walnut balls. Both are stupid easy to make. Almond Cookies egg whites 1/4 cup sugar per egg white a dash of salt almond flour Line a baking sheet with parchment paper. Preheat oven to 315 Put egg whites in a large bowl add the salt and beat. I have a hand mixer and use that . I am sure than a stand mixer is faster. Beat until whites look like bubble bath. Add sugar bit by bit until fully incorporated and the eggwhites more closely resemble canned shaving cream. Add as much almond flour as the

On the road...to Passover

The contents of this pot, after twop days of simmering and several hours of straining and squeezing all of the goodness out of a whole bunch of large root vegetables and 20lbs of chicken bones is now 5 1/2 gallons of beautiful soup. Seven quarts or perhaps nine are now residing in our building's freezer in the basement. My husband moved the soup to the basement so I am not 100% sure how many are now out of my kitchen. Tow of our guests are vegetarian. I needed to make a main dish for them. Perhpas it was memories of old vegetarian recipes from the 1940s that came bubbling up out of the musty corners of my brain but I thought that a nut loaf would be the perfect main dish. I looked at a whole bunch of recipes. many weren't suitable for Passover because they were made with lentils or rice or other beans. Many of the recipes used lots of cheese. That probably was yummy but I couldn't serve that at a meat meal. Several of the recipes called for lots of mushrooms, onions a

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sarah in nyc

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