Notes for next Pesach

[magid]

To buy for next year: disposable bowls (or a few glass ones?), toothpaste, wide-mouth lids (note: currently have 7 wide-mouth pint jars available for next Pesach), foil trays, cider vinegar (if canning), salt. Consider whether it's time to buy a baking pan for meat.

Other notes:

• Reminder that according to the CRC, plain EVOO doesn't need a special Pesach hechsher.
  
• Paper bags cover the counters nicely, even a single layer of paper 3-4 bags sufficient for all available counters). (Still, someday having some appropriate solid surface cut to fit would be pretty great too.)
  
• Using the spare room for things instead of trying to cram them all in cabinets worked well.
  
• Having the kitchen turned over early was fine; having it half done for a while was more of a challenge.
  
• Turning the kitchen over early means more kitniyot consumption before the holiday.
  
• If serving red meat, consider having horseradish available (instead of the annoyingly-kitniyot mustard). Also, since the holiday will be "late" next year, it might be worth digging up some of the horseradish growing on the porch, whether to grind up or to add to pickles.
  
• It's always worth making more cranberry chutney.
  
• Salted chocolate matza clusters were a good thing. Consider other avenues of exploration along these lines.

I didn't buy anything to add to the Pesach kitchen this year, so the list of what's what is the same as previous years. However, the consumables put away for next year are of course different (and smaller, at least in volume).

• 3 pints of lemony carrot pickles
  
• 1 pint sweet "bells of St. Clement's" pickles (oranges and lemons) (an experiment in cold-pack canning)
  
• 4 pints of orange chutney, one of them with walnuts
  
• 1 pint of dried peaches in Sabra
  
• part of a pint of dried peaches in slivovitz
  
• herbs and spices: basil, oregano, thyme, ginger, cayenne, hot paprika, black peppercorns, cinnamon, turmeric
  
• a container of tapioca starch
  
• a container of whole wheat matza meal
  
• a jar of vodka tomato sauce
  
• a small bottle of cider vinegar, a partial bottle of balsamic vinegar, a bottle of cider vinegar, a bottle of spicy olive oil
  
• a can of green olives, a large can of Israeli cucumber pickles
  
• a variety of Ziploc-equivalent bags, a lot of aluminum foil, dish soap