So after a week of spring break, capped off by Passover and Easter, here’s what I’ve got in the house:
- a bowl of chicken meat
- a quart of turkey broth
- Probably 1 1/2 pounds gorgeous asparagus from Molly & David
- slighly more than a dab of hummus
- a dab of charoset
- a good bit of briskit
- 4 matzoh balls
Not to mention three banana muffins I made for Sunday breakfast, trying out a recipe from my new Sarabeth Baking book; a vegetable drawer full of greens – spinach that I already washed, 2/3 a head of romaine, some watercress that is a pain to deal with and some arugula that has a few yellow leaves; one large serving of asparagus & shrimp pasta that I made on Sunday night and we ate in front of Game of Thrones, with a salad made from some of the greens; and two pears that are starting to look overripe. I keep changing my mind about what to do with it all.
Today in one of my several meetings, the person sitting next to me was eating a cheese & lettuce on matzoh sandwich for lunch – obviously a more observant Jew than I. We had briskit sandwiches for dinner tonight, on challah, that I baked especially for that purpose. During Passover. And there’s still enough meat that I could shred it and make enchiladas. On flour tortillas. During Passover. Or BBQ sandwiches. On hamburger buns. During Passover. The chicken meat could be enchiladas, too, and the turkey broth could be sauce for them – but I’d like to make this stacked tortilla casserole from Splendid Table – it would use up the spinach, and I’d make a salad to go with. Keeps me up at night, thinking …..
