On the road again
Apr. 23rd, 2005 02:27 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pecuniumThere are times I begin to think I am never home,
This week I am in my pied a terre in Pasadena. I am about to go upstairs and start the last bits of early prep for Passover.
No, I'm not Jewish. A friend is, and I've been helping him with his Seders for at least the past eight years.
Last night Barry and I went shopping, and started cooking. Figs in ginger lemon syrup, linzer torte (no flour, all ground nutmeals) and baked eggs were done.
Lamb and salmon for main dishes, asparagus (I couldn't find ramps, so no ramps poached in chicken stock to go with them, sharp and sweet under the hollandaise; next to the glorious vegetal flavor of the asparagus). Dilled potatoes and ginger carrots (I created that one to go with a brace of roast duck for a Passover which was on Good Friday. That was a cruel meal, because I fast on Good Friday, until 3 in the afternoon, and the cooking started at 1:30). Waldof Salad and two wines (the 200 Wild Horse Pinot to go poach the salmon and for the two glasses before supper, and a Rioja to go with the lamb and for the last two courses.
Cheese, Streit's Matzot and a Boston Buals Madiera (bought in Pike Place a year and a half ago) for noshing while we wait to begin.
Macaroons from Langers' Deli (a local tradition, only made during Passover, and divine. I didn't try the recipe I got two weeks ago, and I am not gonig to add an experimental dish to a ritual dinner for 12).
John is also (the host) bringing some spelt matzot.
With luck I'll be abed before 0130, but I doubt it.
Enjoy your weekend.
This week I am in my pied a terre in Pasadena. I am about to go upstairs and start the last bits of early prep for Passover.
No, I'm not Jewish. A friend is, and I've been helping him with his Seders for at least the past eight years.
Last night Barry and I went shopping, and started cooking. Figs in ginger lemon syrup, linzer torte (no flour, all ground nutmeals) and baked eggs were done.
Lamb and salmon for main dishes, asparagus (I couldn't find ramps, so no ramps poached in chicken stock to go with them, sharp and sweet under the hollandaise; next to the glorious vegetal flavor of the asparagus). Dilled potatoes and ginger carrots (I created that one to go with a brace of roast duck for a Passover which was on Good Friday. That was a cruel meal, because I fast on Good Friday, until 3 in the afternoon, and the cooking started at 1:30). Waldof Salad and two wines (the 200 Wild Horse Pinot to go poach the salmon and for the two glasses before supper, and a Rioja to go with the lamb and for the last two courses.
Cheese, Streit's Matzot and a Boston Buals Madiera (bought in Pike Place a year and a half ago) for noshing while we wait to begin.
Macaroons from Langers' Deli (a local tradition, only made during Passover, and divine. I didn't try the recipe I got two weeks ago, and I am not gonig to add an experimental dish to a ritual dinner for 12).
John is also (the host) bringing some spelt matzot.
With luck I'll be abed before 0130, but I doubt it.
Enjoy your weekend.
