Pesach kitchen notes

[magid]

In no particular order.

• I got no butter or jam this year, and it was fine, though it meant I couldn't try Tapuz' flourless chocolate cake recipe.
  
• Hosted: four meals, for a total of 18.5 people-meals (0.5 for the small who ate some of what I'd cooked, but more of the fruit her mom brought).
  
• A small bottle of olive oil was a bit too close to being done by the end of chag; consider getting a larger one or another form of oil in addition.
  
• The Shaker lemon pie guts were a pretty good experiment. Consider the parmentier potatoes recipe in the Moroccan cookbook for next year, but in baked rather than fried form. Also, consider dill gnocchi.
  
• Other things I was particularly happy with included the vinaigrette salad, the baked Camembert, and the fruit compote.
  
• Getting in on the Cabot kfP cheddar order was good. Do it again.
  
• Consider getting some apple cider vinegar, for salad dressings, pickles, and chutney.
  
• Do not get tomato products: I have enough already.
  
• There are 9 wide-mouth pint jars put away for next year.
  
• Consider getting booze (slivovitz, Sabra, etc).
  
• The huge (3 kilo/1.7 kilo drained) can of pickles was really good.
  
• Vinaigrette salad is easy to make in quantity, if annoying because of sequential boiling of different vegetables.
  
• Consumables put away:
  
  • pint of dried peaches in slivovitz
    
  • pint of dried peaches in Sabra
    
  • pint of dried plums in Sabra
    
  • pint of candied orange and grapefruit peels in strips (a la marmalade)
    
  • jar of vodka tomato sauce
    
  • jar of tomato sauce
    
  • pop-top can of fried eggplant
    
  • tall can of salmon
    
  • two small cans of tuna
    
  • most of a bottle of balsamic vinegar
    
  • a jar of black olives
    
  • a jar of schav
    
  • spices
    
    • turmeric
      
    • black pepper
      
    • ginger
      
    • cinnamon
      
    • thyme
      
    • basil
      
    • oregano
      
    • hot paprika
      
    • cayenne pepper
      
    • salt
    
    
  • two cans of mandarin oranges
    
  • two cans of crushed tomatoes
    
  • dish soap (consumable in a slightly different way...)
  
  
• The one thing I should get is replacement pareve serving implements, since the plastic spoons are not in good shape; everything else is as on previous years' lists, with the addition of two pareve glass bowls.
  
• Getting all the actual cooking done before yom tov means not having to leave the electric burner on. This is a good thing.
  
• I got through most of the slivered almonds and walnuts, but didn't use much of the dried fruit.
  
• Having plenty of white and brown sugars around was useful, though two containers of each was more than I needed of either.
  
• The travel toothbrush is in with the pareve implements.
  
• The blue painter tape works much better than masking tape.