Sunday, March 24, 2013

Passover 2013

This year I had help as I made the gefilte fish.  Ari is a curious puppy who wants to check out anything new on the counters.  As he gets bigger, nothing much is sacred.  For him, stealing something off the counter is even better than stealing underwear off the drying rack.

The fish always starts with a stock made from the bones, heads, and skin.  Not exactly a pretty picture, but definitely the way to a good fish stock (that turns into bouillabaisse after Passover).

By midday the fish patties had come out of the broth and were stored away in the refrigerator with their little carrot slices to sit in a thin layer of broth awaiting tomorrow night's seder.

Tonight we got a sneak preview as we each had a piece for dinner.  The fumes from the horseradish pronounced it sufficiently potent.  But there is always a concern before the first bite of fish when I wonder if I got the seasoning right -- enough salt and sugar, but not too much.  Every year is different, but my husband always declares it to be just right.

Happy Passover!  May you extricate yourself from any unpleasant situation just as the Jews did as they left slavery in Egypt.


Blogger Steve Reed said...

I don't have much experience with gefilte fish, but I must say, your gefilte fish looks much more appetizing than what I've seen in the past. (Basically the Manischewitz jar!)

3:00 AM  
Blogger e said...

Your fish looks amazing! Hag Sameach!

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Blogger lacochran's evil twin said...

How is Ari? And how are you?

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Blogger Gary said...

Barbara - I hope all is well. Time for an update :)

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Hope you are well and enjoying life!
Take care.

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