jym626

p3t-
That sounds like a story from the "big book of sermons" !

nyumom

Thanks jym - I'm looking forward to making it.

jym626

^^ Please report back!! Also, I edited my post with a few other things I forgot-- so take a peek back a few posts ago.....

worrywart

Thanks for resurrecting this thread!

Daninave

Funny, I never heard about it...

Threekids

Anybody looking for the Manischewitz Semi Sweet Morsels this year? I called Manischewitz because I couldn't find them, and they said they did not get them from their supplier this year. But my sons found some even better in Tallahassee called Enjoy Life. They sent 8 bags to me in Tampa, since we live on chocolate chip cookies for the entire 8 days. My husband works in a Baptist hospital and there is nothing for him to eat!

I agree, Wednesday is not a good night for Seder.

dg5052

If you are not a gefilte fish lover--and we are NOT--I just got a recipe for salmon & Halibut terrine from the NYTimes Passover cookbook. I'm planning on making it this year, so if anyone would like it, I will pass (get it??) it on.

seiclan

Anyone have a good, easy recipe for Tzimmes (Carrot/raisen side dish)?

icesk8mom

We will be spending Pesach in Ecuador this year...visiting D who is studying abroad. We are invited o a Seder. D has requested baked goods and matzo. I may not have to change dishes his year but given the "bulk" (pun intended) of stuff I'm taking, we'll have separate bags....chumatz and pesadik!

Daninave

Seiclan,
You can google it and get lots of results, here's one of them:

A carrot Tzimmes is a sweet concoction served alongside the main dish.
3 tbsp. butter 1/2 tsp. salt 1 c. water 1/2 c. raisins 1 c. prunes, pitted 6 tbsp. brown sugar 1/2 tsp. cinnamon 1/4 tsp. cloves 1 tbsp. lemon juice Grated peel of 1 orange 2 tbsp. honey

Peel and slice the carrots into 1/8 inch slices. Melt butter in a medium large saucepan and saute the carrots for 5 minutes. Add the sugar and water; bring to a boil. Stir in the remaining ingredients and simmer, covered, for 2 hours. After 2 hours, remove the lid and cook 20 minutes more.

The Tzimmes should be moist but not too soupy. Serves 8.

Beteavon...

SlitheyTove

Pesach in Ecuador! icesk8mom, we want a full trip report.

Wonder of wonders, there is stick kosher for passover margarine this year, though not the Mother's brand of old.

wjb

^^I really liked the Mother's KP stuff. I used to buy 5 pounds and use it for pareve baking all year long. It tasted so much more like real butter than the non-KP Mother's stuff. What brand were you able to get, Slithey? My grocery is carrying Haolam this year in (inconvenient) one-lb. sticks.

SlitheyTove

wjb, IIRC it was Eden (?) brand. Just under $5 a lb, ouch, Mother's was usually closer to $2/lb. Most outrageous pricing I've seen so far is 1 lb wedges of fresh parmesan at $32/lb. For non-Pesach pareve baking, I like Fleischman's unsalted (salted is dairy, anyway). Not the healthiest things in the world, so I've started trying the Earth Balance baking sticks at Whole Foods. Better yet, if we eat fewer meat meals, we can just have butter-based desserts.

Don't tell my kids, but I've ordered "The Complete Far Side" for their afikomen-hunting prize. D1 only has 3 more years of eligibility.

wjb

I have been using Fleischman's unsalted, too, but I did prefer the Mother's KP unsalted. I have a feeling it tasted good because it was loaded with transfats. Better living through chemistry. Thanks for the tip on Earth Balance baking sticks. I'll try those. And I'm with you on avoiding pareve desserts altogether!

The Complete Far Side sounds like a great Afikomen prize. OK, back to the 16-qt. pot of chicken soup.

worrywart

SlitheyTove, you are the ONLY other mom I've ever known to plan a special afikomen prize. (Maybe all CC moms do this but I don't personally know of anyone else.)