We’re busy cooking and cleaning for Pesach. Well… mostly cooking, as we never really get rid of all the chometz (i.e. products containing prohibited grains) anyway. So far, we’ve made a couple dozen hard-boiled eggs, have the lamb shank roasting, have the lamb for the 2nd seder marinating (using the recipe that we posted ages ago (September 1986, to be precise) to the Usenet cookbook, although this time we’ll use a crockpot). gf_guruilla is making a matza-almost-lasagne right now. I just finished making lots and lots of charosis, my specialty—lI can’t give you the recipe, because I always make it by taste, but it includes ground or finely chopped apples, walnuts, dates, prunes, cinnamon, and wine. Tomorrow will be even more cooking for the seder we host, but we’ll have help (ellipticcurve, a wonderful cook in her own right, will be here).
I’ve also gotten three loads of laundry done, and am working on getting the living room and den clean. We really do need a larger house (“Next Year In Granada Hills”), and I did get a chance to drive by one that might work. Complicating trying to see the inside is the fact that our broker doesn’t work on Shabbat, Sunday is Pesach, (if she’s observant) Monday is 2nd Day of Pesach, and Tuesday I’m on East Coast time taking the red-eye to Orlando, returning late Wednesday… and next week I’m out for sinus surgery. I know, this is what makes life exciting.
So, I’ll finish our last roll, enjoy my pesachik (meaning real sugar!) Dr. Browns Black Cherry soda, and get ready for what lies ahead.
Chag Sameach, y’all.
