Shabbat erev Pesach, and some notes
Apr. 18th, 2008 04:04 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidMenu
Also, roasted potatoes and onions to bring to second day lunch. Or sauteed potatoes and onions if I run out of oven time (/oomph to be cooking today), which is looking more and more likely. It's probably too much food for dinner, but I want leftovers, and this should be enough to guarantee some.
Notes
- I got dinner rolls from When Pigs Fly. The plan is to eat them on the porch, then return to the dining room for the rest of the meal. I was sorely tempted to get more chametz for dessert, though: WPF now has some really decadent (and almost toroidal! :-) bread puddings, including blueberry-lemon and chocolate ones. Luckily, they're dairy, so I didn't have to waver. Something to look forward to after Pesach, though! (The guy behind the counter said that this is their first dairy stuff, and they had to make a new section in their bakery for it. I'm relieved to hear that the rest of their bread stays on a separate line and remains pareve.)
- Russo's always impresses me with what I can find. Today's splurge was the fresh almonds, still in their fuzzy skins. I asked one of the people working there what one does with them, and she said that she eats them just as they are, and encouraged me to try one. It's crunchy, and a little bitter/astringent. Not something I'd eat a lot of, but interesting. I might add them to stew.
- I stopped at Marty's to get Sabra, and ended up with pistachios (why they're carrying kfP pistachios, I have no idea), and a couple of bottles of wine bought because I hadn't seen them before. OK, and one brand I couldn't resist as I kept thinking how to LOLcat it. When a wine's labeled Hai brand, what else could I think?
- Spring progress: there are magnolias, daffodils, tulips, hyacinths, and grape hyacinths, plus a bunch of other flowers I don't know the names of. It's warm and sunny. Spring has sprung indeed. My parents sent me a Vazu, so while I was at Russo's I got some daffodils to put in it. I misjudged: they're a bit shorter than ideal, but I'm still enjoying having fresh flowers around. It's not something I do much.
- It being warm out also means that the overwintered lavender is now out on the porch again. The kitchen feels much roomier. (So much other stuff being put away helps with that too :-).
- I always forget in between times how much sharper my Pesach knife is compared to the rest of year stuff. I really should sharpen the chol stuff. The baking trays, on the other hand, are much thinner, so I need to use a lower heat to roast veggies without burning them.
- It is incredibly pleasing to be able to have the compostables be useful. It's satisfying to know that things are going to be reused more usefully than being thrown in the trash.
- grape liquid, rolls
- gefilte fish baked with spicy red pepper and eggplant spread
- roasted green beans (huzzah for kitniyot before Pesach!)
- roasted zucchini and tomatoes
- slices of baked sweet potato
- green salad with mesclun, mandarin oranges, yellow pepper, yellow tomato, and scallion, plus a wasabi vinaigrette
- roast breast of veal with potatoes, cauliflower, onions, and mushrooms, plus some fresh lavender (with thanks to Feygele)
- baked apples and plums with walnuts, cinnamon, and honey
- rhubarb-citrus compote
- pistachios and fresh almonds
Also, roasted potatoes and onions to bring to second day lunch. Or sauteed potatoes and onions if I run out of oven time (/oomph to be cooking today), which is looking more and more likely. It's probably too much food for dinner, but I want leftovers, and this should be enough to guarantee some.
Notes
- I got dinner rolls from When Pigs Fly. The plan is to eat them on the porch, then return to the dining room for the rest of the meal. I was sorely tempted to get more chametz for dessert, though: WPF now has some really decadent (and almost toroidal! :-) bread puddings, including blueberry-lemon and chocolate ones. Luckily, they're dairy, so I didn't have to waver. Something to look forward to after Pesach, though! (The guy behind the counter said that this is their first dairy stuff, and they had to make a new section in their bakery for it. I'm relieved to hear that the rest of their bread stays on a separate line and remains pareve.)
- Russo's always impresses me with what I can find. Today's splurge was the fresh almonds, still in their fuzzy skins. I asked one of the people working there what one does with them, and she said that she eats them just as they are, and encouraged me to try one. It's crunchy, and a little bitter/astringent. Not something I'd eat a lot of, but interesting. I might add them to stew.
- I stopped at Marty's to get Sabra, and ended up with pistachios (why they're carrying kfP pistachios, I have no idea), and a couple of bottles of wine bought because I hadn't seen them before. OK, and one brand I couldn't resist as I kept thinking how to LOLcat it. When a wine's labeled Hai brand, what else could I think?
- Spring progress: there are magnolias, daffodils, tulips, hyacinths, and grape hyacinths, plus a bunch of other flowers I don't know the names of. It's warm and sunny. Spring has sprung indeed. My parents sent me a Vazu, so while I was at Russo's I got some daffodils to put in it. I misjudged: they're a bit shorter than ideal, but I'm still enjoying having fresh flowers around. It's not something I do much.
- It being warm out also means that the overwintered lavender is now out on the porch again. The kitchen feels much roomier. (So much other stuff being put away helps with that too :-).
- I always forget in between times how much sharper my Pesach knife is compared to the rest of year stuff. I really should sharpen the chol stuff. The baking trays, on the other hand, are much thinner, so I need to use a lower heat to roast veggies without burning them.
- It is incredibly pleasing to be able to have the compostables be useful. It's satisfying to know that things are going to be reused more usefully than being thrown in the trash.