Notes for next Passover, and lists

[magid]

• Get more painter's tape; it's just about gone.
  
• Get more: hot cups, cold cups, and bowls. Might need more plates, if hosting a lot.
  
• Do not get more plastic for covering things, or vinegar.
  
• Consider getting Plexiglas cut to fit the three counter tops.
  
• If getting the kitchen turned over early enough, consider making fruit liqueur; kfP brands of vodka include Givon, Kedem, and Zachlawi.
  
• Think about how many meals are being hosted when buying produce.
  
• Really, I don't need five of any $item, though cheeses, nuts, and dried fruit will last longer than fresh.

Food put away for next year

• spices: hot paprika, cayenne, ginger, cinnamon, basil, oregano, turmeric, black pepper, hot pepper olive oil
  
• two small bottles of cider vinegar, most of one bottle of white vinegar, part of a bottle of balsamic vinegar, a bottle of red wine vinegar, part of a bottle of vegetable oil, bottle of hot pepper olive oil
  
• home-made: two pints garlicky carrot pickles, two pints lemon-lime chutney, one pint cranberry chutney, one pint rhubarb applesauce, one pint of dried peaches in slivovitz, one pint of dried peaches in Sabra liqueur, one pint of mixed candied peel
  
• a can of tuna, and a larger can of salmon
  
• a can of green olives
  
• a can of crushed tomatoes
  
• a cannister of whole wheat matza meal
  
• a small can of mandarin oranges
  
• a bottle of horseradish ketchup
  
• most of a cannister of tapioca starch
  
• three boxes of juice: passionfruit, mango, apricot (note: use Pesach 2012 or keep out for chol use in later 2012)
  
• inedible consumables: aluminum foil, dish soap, toothpaste

Rest of the Passover kitchen

• dairy
  
  • frying pan from Elka
    
  • spatula
    
  • hard plastic cutting board
    
  • all pastel plasticware
    
  • blue scrubbie
  
  
• meat
  
  • tall, clear-covered metal pot
    
  • smaller, clear-covered metal pot
    
  • smaller metal knife
    
  • two seder plates and matching small bowl for salt water
    
  • pink-handled ladle
    
  • all jewl-toned plasticware
    
  • red scrubbie
  
  
• pareve
  
  • canning pot, vegetable steamer, jar lifter
    
  • metal, double-handled saute pan
    
  • blue lidded pot
    
  • blue glass bowl, two clear glass bowls, two clear plastic bowls
    
  • salad tongs, two white plastic serving spoons, one dark green metal-and-plastic serving spoon
    
  • flexible cutting boards, large vegetable knife
    
  • two vegetable peelers (different grips), bottle opener, can opener
    
  • matza plate and cover
    
  • large ceramic cup and plate
    
  • three baking sheets
    
  • eight Pyrex pudding cups
    
  • most of a case of wide-mouthed pint jars
    
  • plastic measuring cup
    
  • three square plastic lidded containers
    
  • yellow scrubbie

Made for last days of chag:

• chicken thighs stewed with sauteed onions, cracked green olives, prunes, carrots, orange juice, and garlic
  
• arugula salad with jicama and pineapple
  
• matza lasagna: matza layered with vodka tomato sauce, roasted onions and eggplant, artichoke hearts, shredded 'pizza' cheese and some sliced fontina
  
• salty, gingery chocolate matza clusters
  
• green, gold, and silver salad: arugula, purple watercress, mint, minced pineapple, lime juice and zest, and jicama