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I’ve Had Better Fridays

April 3, 2015

Today’s will be a short post. Hopefully you’ll understand why in just a moment. But next week is spring break for the kiddos, and it’s going to be a little bit of a spring break for me too. Mostly because the little ones will be with their gramma in Rhode Island for a few days, while I come back home to play… er… work.

It’s hard to keep those two things straight.

My first thought was towards The Cheese Traveler, and maybe this would be the week I’d finally get to try one of his awesome grilled cheese sandwiches. But then I remembered it was going to be Passover. Dammit.

Easter sounds like a lot of fun. You get to eat bread, and maybe even a HoneyBaked Ham. Man, it’s been a long long time since I’ve had one of those. But the truth is that I do love the Passover seder.

But before our first seder tonight, I’ve got a crapload of work.

There’s the actual work-type work, and that’s important to get out of the way as early as possible. Mostly so I can make the Happy Passover phone calls before lunch and before everyone starts their seder preparations. Because once the food preparation phase begins, there’s no room for interruption.

We need some more stuff for the holiday too. Like the chicken. The first night of Passover this year is also Shabbat. So we’ll have chicken. Because that’s what we do. But the rituals of the seder require a few things that I still haven’t picked up. There’s horseradish root for one. Fresh parsley is also symbolically significant. Butter is not in short supply, which is good because this is the holiday when we go through a ton of the stuff. I may be tempted to buy an extra slab of the good stuff. We’ll see.

I have some gefilte fish, but I hear fin – your fishmonger has made some of their own, from an old family recipe. And I really really want to get my hands on a few pieces of that.

Once I have everything in the house, I still have to hard boil eggs, make matzoh balls (the soup is already done), make charoset out of apples, walnuts, cinnamon and sweet wine, roast the chicken, roast some acorn squash. Ooh. Maybe I put that under the chicken to catch some of the drippings. Mmm.

Oy vey iz mir! So I’ve got to roll. Have a great holiday—whatever you celebrate—and I’ll be back on Monday.

3 Comments leave one →
  1. April 3, 2015 9:37 am

    I feel your tsuris!

  2. April 3, 2015 10:03 am

    Happy Pesach!

  3. llcwine permalink
    April 3, 2015 11:46 am

    Chag Sameach….I stopped serving gefilte fish a few years ago…and now serve poached salmon….much better received…….Enjoy!!!

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