Manhattan. It’s very rare that I spend that much in one shopping trip. But I’ll keep an eye out!
I didn’t to buy matzoh myself, because I was still working through last year’s, and it was really overstocked in stores last year and available for months after, but they overcorrected this year so I need to go find a box somewhere further away from me now.
It’ll be out of stock… 
Tam Tams we’re not gonna cut it.
We are foregoing our usual ham Easter meal for an easy catered bagel brunch. We all wanted to keep it simple in terms of food this year. We’ll be having assorted bagels, spreads, lox, and a store bought roasted vegetable quiche, along with a cheese babka we bought at a Polish deli. Our one homemade item will be the Strawberry Lemonade cake from the Times that I am in the midst of making right now. It uses reverse creaming, a technique I’ve never tried before, and which I’m a bit skeptical about. The cake sure smells good in the oven though! My daughter helped me use a mallet to pulverize the freeze dried strawberries for the frosting. She has grand plans for decorating it.
We will also be decorating Bluey Easter cookies (thanks Costco), decorating eggs, and doing an egg hunt. Looking forward to the festivities and hoping for pleasant weather!
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That’s a highly-regarded cake recipe. We are still a ways from local strawbs here, but I’m anxious to hear how you like this - if it’s good, I’ll put it on my list for the strawberry season.
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The layers came out beautifully- very fragrant. No local strawberries here either for a while, but TJs had some nice looking organic ones, so they’ll suffice for now!
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Good Friday supper
Clam chowder with vermouth, tarragon and dill
Garlic shrimp
Tuna salad
Iceberg and avocado salad with basil, dill, parsley, tarragon, white balsamic, olive oil, and Japanese salad seasoning salt.
Quince jelly-glazed mini- Tsoureki buns.
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An Easier bagel brunch sounds fusion to me!
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Bagels not very Passover-y!
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Trifecta on the Good Friday ‘gifts from the sea’ meal!
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Heh, I just got back from the US (visit to BOS and NYC) and went back with matzo (there’s one brand here but it’s not always guaranteed they’ll have the kosher for Passover options) AND bagels (because no bagels here as good as the ones I could get on my trip). I felt very guilty because I wasn’t even going to “sell” my chometz as I just crammed it into my freezer for later.
Meanwhile, as usual, this week I’ve enjoyed matzo ball soup and matzo brei and, as happens every year: wonder why I only have it now when I like it so much just in general
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See also: Hard-boiled eggs in salt water. I could make this literally any day of the year. Why don’t I?
Thanks:)
I’ve missed it and you are of course correct that there is nothing preventing me from making it at any other time if the year.
This is where I lament the fact that, even as the Sacramento food scene improves noticeably year over year, with new, better, more authentic Chinese, Thai, Vietnamese, regional Mexican, etc, we are still lacking anything close to an acceptable Jewish Deli and Bakery.
The best bagels available in town are from one of a couple of cottage businesses. Ordering in advance is necessary. Corned beef or pastrami your as likely to find neighbor that makes their own as you will finding a decent one behind a sandwich counter.
No one serves a decent matzah ball soup at all.
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My Beloved started marinating a bunch of lamb loin chops from our share this AM to be tossed on the grill mañana for our Easter* feast. I’m making Greek lemon potatoes and possibly fasoulakia. I’d like something slightly spring-ier, but my dude’s not a fan of asparagus. We’ll figure it out.
*We’re heathens who never miss an opportunity to ‘celebrate’ with good food 
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Have you tried Goldbelly? Katz’s also ships direct (Langer’s used to but is now via Goldbelly).
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I sympathise as it’s even more dire where I am. I need to make the soup and the brei in order to enjoy it. I wish there were a places that served ashkenazi food here.
I set the lamb kebabs to marinate, in EVOO, red wine, a STOGarlic, oregano, and yogurt. No photo because the marinade looks, well, unappetizing.
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The meat is doing a 24-hr rest in salt and pepper, as Kenji prescribes, and I’ve settled on a fairly pedestrian menu to accompany: grilled asparagus (we all love it and it’s really good right now) and a big pile of luxurious mashed potatoes. Green salad to go with, and then an almond-orange cake for dessert. That’s in the oven right now.
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Just made the frosting. The texture is so perfect. It’s a little tart from the lemon and sweet from the strawberry. Not overly buttery like I find some buttercreams. Can’t wait to try this tomorrow.
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