Pesach notes

[magid]

• The kitchen list is the same as last year, with the addition of a pareve spatula (white with teal on the handle) and a fleishig ladle (white with bright pink on the handle).
  
• Also put away for next year: a travel toothbrush.
  
• Consider getting serving bowls that can be put on the warming tray.
  
• I need to get soup bowls and a new bottle of dish soap. There are plenty of plates, however.
  
• Consider getting whole wheat and/or organic matza next year.
  
• All I had for sweeteners this year was some "confection sugar" (sic) and honey. It would've been nice to have brown sugar for the spiced walnuts, but I can get away with only one sugar.
  
• The Cabot sharp cheddar cheese (from the cheese order, not available in stores) was most excellent, worth getting more of.
  
• Whole almonds don't end up being as useful as slivered ones, or as useful as walnuts.
  
• I didn't use any butter this week, but it's worth getting next year, so I can try the yummy flourless chocolate cake Tapuz made. (It also helps to buy bittersweet chocolate instead of accidentally getting all milk chocolate! Pay attention.)
  
• Consumables put away for next year:
  
  • two 28-ounce cans of crushed tomatoes
    
  • a 26-ounce jar of tomato sauce
    
  • a 26-ounce jar of vodka tomato sauce
    
  • a pop-top can of fried eggplant in tomato sauce
    
  • a pop-top can of pickled cucumbers
    
  • a pop-top can of black olives
    
  • a large can of salmon
    
  • two cans of tuna
    
  • half a bottle of Sabra
    
  • a pint of dried peaches in Sabra
    
  • a pint of dried plums in Sabra
    
  • spices/herbs
    
    • salt
      
    • pepper in a grinder
      
    • ginger
      
    • cayenne
      
    • cinnamon
      
    • basil
      
    • oregano
      
    • thyme

Comments

[mabfan.livejournal.com]

I fondly remember when we spent the last two days of Pesach with you. That was two years ago, IIRC.

Looking at the list of food you're storing, I'm thinking that maybe we ought to do it again. :-)

[magid.livejournal.com]

Hee!

This is actually less than last year (and mostly, stuff from last year that I didn't get around to).

Two years? Already? Wow.

[mabfan.livejournal.com]

I think it's two years. Last year we were with Harold's family for the whole holiday. The year before was the year we spent the first two days with them, and the last two days with you.

Good idea.

[avivasedai.livejournal.com]

I spent possibly one night of Pesach at my own house, and certainly didn't cook while I was there. I turned over my kitchen as fully as usual, and it's still that way. Listing what I have is a great idea: I thought I had spices and stuff packed away, but I must've just rolled those over into my regular spice collection because I had nothing like that.

I'm tempted to leave everything as it is until I return from Israel, but I won't. At least I have very little to clean before wrapping it all up again. Also, next year will be a year with the parents for at least the s'darim... possibly longer, given the s'darim are Wednesday and Thursday evenings.

Re: Good idea.

[magid.livejournal.com]

I've been listing the Passover kitchen stuff in LJ for a couple of years; it means I don't have to take the time to write it down, nor to remember where I put the list :-).

I finished turning the kitchen over to chametz late last night, but haven't managed to eat anything that's not kosher for Passover yet...

Midweek s'darim are the trickiest for figuring out work schedules around.

Oh, and a hint I learned from my friend Elka: if you want to use spices/herbs from Pesach to Pesach, store them with a layer of plastic under the lid (a bit of plastic wrap or plastic produce bag works fine). It keeps them fresh noticeably longer, though you have to be a little careful when screwing the lid on not to tear the plastic in the threads.