Passover–a work in progress
Wednesday night the three kids and I joined forces and switched the house from during the year to Passover mode. Having all three working with me meant that the job got done without too much pain.
By Thursday morning I had made my first for the season batch of matza brei, done in my father’s custardy version ( and according to my kids the only version worth eating). you can see how to make some yourself here. My father's matza brei
Yesterday I had also made the chicken soup in the ancestral giant lobster pot. late last night I asked my youngest to help strain the soup. It’s a giant messy hard job. But we now have four gallons of beautiful soup in the freezer.
I went to Costco and got some of what we needed for Passover.
At least our shelves are lo longer empty.
One tray of eggs has already been used up.
I also made the Charoset.
But there it is in the fridge door next to the salmon I pickled this morning for our lunches during the first days of the holiday.