Passover food

For the second year in a row, Seder was virtual, with Dr. Mrs. Q’s family the first night and mine the second, so for the second year in a row I cooked our own Passover meal. After a whole cycle of chagim I’m pretty OK at making brisket by now. I like matzah balls, really like them, and so does everybody else in the house, so I went nuts and tripled the matzah ball recipe. What I envisioned: matzah ball soup absolutely brimming with matzah balls cheek by unleavened jowl. What I did not take into account: the matzah balls absorb soup as they cook, which meant that what was left in the pot when they were done was a kind of matzah ball slurry with no soup at all (pictured, top right). The matzah balls themselves were moist and delicious! But it didn’t really feel right. The next night I made a whole new soup and plopped the leftover matzah balls in there (you make triple, you have leftovers) and that was much more like it.

What we usually do on Passover is visit Dr. Mrs. Q’s mom in Columbus, and get a big helping of deli from Katzinger’s ; missing that, I put in a mail order to Katz’s, which arrived today. So now, the brisket leftovers all gone, I am happily eating pastrami and tongue and matzah-chopped liver sandwiches.

(photo by CJ who never ceases to clown me about how much better his phone’s camera is than my phone’s camera.)

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