Passover kitchen notes

[magid]

In addition to previous years' listings, there's now a pareve stock pot (black, speckled, must only use with at least an inch of liquid in it), pareve vegetable steamer, and pareve jar lifter. This set up allows for canning three wide-mouthed pint jars at a time. And for the record, there are three of these left from the dozen, so it may make sense to get another dozen. Other things that are needed: disposable cups and bowls, and possibly pareve serving spoons (white or dark green).

Also put away for next year:

• two pints of cranberry chutney with walnuts
  
• three pints of rhubarb applesauce
  
• a pint of candied grapefruit and orange peels
  
• two pints of dried fruit in Sabra/slivovitz
  
• a can of tuna
  
• a can of salmon
  
• a pop-top can of mandarin oranges
  
• a box of masala chai tea
  
• a jar of horseradish ketchup
  
• two large cans of crushed tomatoes
  
• a jar of vodka tomato sauce
  
• a pop-top can of sauteed eggplant
  
• three cans of olives (do not be tempted by yet more olives!)
  
• balsamic vinegar
  
• red wine vinegar
  
• herbs/spices: salt, pepper (in grinder), cinnamon, ginger, thyme, basil, oregano, turmeric, hot paprika, and cayenne (consider getting nutmeg)
  
• a bottle of hot pepper olive oil
  
• a pound of whole wheat matza meal

Consider making carrot or other pickles next year. If so, buy two bottles of cider vinegar.

Possible desserts: apple(-something) sauce, fruit salad, fruit compote (fresh and/or dried fruit with fruit juice), baked apples, crustless Shaker lemon pie, chocolate clusters (nuts and/or dried fruit), flourless chocolate brownies, matza brickle (possibly with a layer of chocolate), chocolate-dipped fruits (fresh, dried, or candied), spiced nuts (sweet or hot), rosated pineapple with raspberry syrup.

I just turned the kitchen over (though it's not quite back to the usual set up). Chametz shall soon be eaten, I suppose.

Omer: 11₇