I may have already said this before in an entry, but I am a pretty private person. So blogging does not come naturally to me. This is my preamble to apologizing for not blogging over the last two months. But here’s the truth: do I want the world to really know what is going on inside my head? I understand the value of a blog as a marketing tool and venue for writers to connect with other writers and readers. But I write fiction because it’s, well, fiction. And I keep a journal of thoughts and musings that is private. In this age of information sharing, I have to ask: how private can I expect my thoughts to be if I want to have a substantial web presence?
In the meantime, and while I ponder that one, I’m going back to menus. We just finished celebrating Passover (yes, it’s over!). My husband and I hosted the first seder, which was small, but I discovered it doesn’t matter how many people you are having. Passover is a lot of work. There are many courses (I served five), and frankly, once you’re making chicken it doesn’t matter if you cook one or four.
Dishes that worked out well include:
Tri-coloured fish loaf
Roasted chicken with cinnamon, dried fruit and apple slices
Fudgy brownies and amazing Pesach chocolate chip cookies
Dishes that I probably won’t try again for seder:
Ratatouille (doesn’t work well to reheat)
Carrot Dill soup (the onions really need to cook gently and I found my Passover burners to be temperamental, so they burned)
Matza vegetable kugel (I’ve made nicer).
If you cooked this Passover, what worked well for you?
