Planning a benefit for a local shelter for victims of domestic violence the first weekend of April. In order to get an event space on campus for free we had to involve a sorority.
They were responsible for making the flyer. Beautiful design by AI. Only minor information missing was: the title, time, date, location of the event, list of performers, and where to get tickets
Then, one of the student performance groups that had committed to be part of the event two weeks ago informed us yesterday that they couldnât do it anymore. It âno longer fit their schedule.â
Never. Again.
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CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
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1 - Fava beans chirp as they hydrate. I got some large dried beans to make hummus (best as I can remember, Iâve never had fava hummus). Put a pound in a large pot of salted water and kept hearing a weird chirping sound behind me as Iâm searching recipes specific to fava hummus.
I finally thought to lift the pot lid and check, and sure enough, they were chirping as they hydrate. I guess itâs the floaters which have/had trapped air and the chirp is as the air escapes.
2 - Lupini bean shells (husks, hulls, peels, rose by any other name). This is what a couple of jugs of lupini husks looks like, dried. I made some from dry and later bought a jar of prepped (the store I bought the dry from stopped carrying). I kept all the husks from everyone who ate them, boiled, then let dry.
Iâm going to figure out something to do with this stuff. Supposedly packed with fiber. Maybe Iâll blend up then run that through my grain mill and see what itâs like admixed into a bread dough.
The late cancellation of the group is far more astounding. Listen, child, you made a commitment. Just because something better has come up in the meantime doesnât mean you can just cancel.
If I remember my Hebrew school correctly, matzoh specifically has to be baked within a couple of minutes of the dough being mixed to be sure there is NO rise at all from any natural yeast that may be in the flour. The cleaning rules are pretty onerous as well. And the ovens usually have to be hotter than a typical home oven. Something that can hit pizza oven ranges.
This is right up there with the recipe for latkes fried in BACON fat. I mean, youâre in NEW YORK. You couldnât find a single Jewish editor to give things a once over?
Not to get in the way of ragebait, but most matzoh baked at home wonât qualify as kosher for passover given the strict rules for that qualification.
And, easily available about the author of the cookbook this is extracted from: Raised in a tight-knit Jewish household in Sheepshead Bay, Brooklynâwhere her grandmother kept kosher downstairs and her family broke the rules upstairs
Aside from that, not everyone keeps kosher for passover.
Mark Bittmanâs matzoh from a decade or two ago is also based on the same Sardinian flatbread:
