BeeZee

Correct, as @weinoo points out, the product I will use is matzoh crushed into small pebbles. The remainder from the canister is destined for a granola-like treatment, which is another way to add flavor, lots of honey/sugar and spices.

Thanks for the notes, I will be heading to Asheville for a wedding in October, and staying a couple of days.

Farfel used instead of bread cubes, mixed with chicken stock and sauteed veg, butter (because we aren’t Kosher) and baked so the top/edges crisp. I prefer it to the more typical kugels, which are dense. Just a nice savory side dish that goes well with borh chicken and beef. I guess you could look at it as another form of “the bread of our affliction”🤣

Going to my parents’ house. There will be 9 of us, including my stepson’s fiance who was raised devoutly Christian and is now more or less agnostic, it is her first Passover experience. I will be making farfel dressing with mushrooms and a simple apple/walnut charoset to bring.

desk breakfast - rice cakes, homemade hummous, salsa. Everyone laughs at rice cakes, but the ones from Lundberg actually have flavor and don't crumble like crazy.

Wild Fork opened a brick and mortar store 5 minutes from my office, looking forward to getting over there for some fish.

I took a class on how to make macarons at Sur la Table in February 2020, just before everything shut down. Whether you think they are "worth the trouble" depends on how you look at them - triumph of technique merged with proper balance of flavor in a small bite...or a fussy little cookie. I found the process fascinating, and given more free time, I'd like to do more experimentation. As you noted on your first taste, the incorrect use of a flavoring can leave one wondering what the hype is about. When I've had ones with well-balanced and creative flavors, combined with the properly textured shell, I found them a joy to experience. I'm predisposed to small bites, so the concept fits my preferences.

Would have been better on a day that was a bit cooler, but Saturday I roasted the bone in turkey breast I had gotten for free at Thanksgiving. “Little potato company” small red potatoes roasted as the turkey rested, green beans. Heated some homemade gravy that I had saved in the freezer. Really good, I’ve had good luck with keeping the turkey nice and moist. Regretfully, forgot the cranberry sauce, but that will keep another year.😁 Now I have room in the freezer for making ice cream or pops!

Same here, Shoprite last weekend, no limes, but plenty of nice lemons. In the vein of filling the empty slots, lemons were in the spot where limes should have been. Along with where they belong.

Today at Whole Foods there were only 3 containers of whipped cream cheese (their own brand). I'm pretty happy using spreadable goat cheese, so I'll wait it out.

Similarly, cherry tomatoes purchased at the supermarket were much better than the grape tomatoes. I've been disappointed with tomatoes on the vine, as well.

Today’s missing product at Shop Rite (of the items I shop for) was whipped cream cheese. Not a single tub of any brand, and the shelf space was being filled by various flavors of spreadable Philadelphia Brand, which makes me think it isn’t expected back for a while. Not having bought it for a couple of months, not sure if this is an ongoing issue.

Bay scallops and spinach with Barilla chickpea pasta.

Pi Day is huge in Princeton, since Einstein spent quite a bit of time living here. Many of the local bakeries have some kind of pie specials.

Agree with @gfweb, if you read Jim Leff’s blog, the overlords’ primary concern was increasing ad revenue. The “old time” posters were not wanted, the way they used the site was not promoted, they wanted as many new eyeballs as possible.

Picked up some hot cross buns from the local ShopRite supermarket near my office (seasonal guilty pleasure, good with tea) and it amused me that the container has a Kosher hechsher on it. That would be the definition of irony. I'm guessing it is because this particular location has a Kosher section with a Rabbi in residence and the baked goods are all displayed in one common area.

Spotted at Walmart today…”fruity cereal” Kit Kats. I guess inspired by Fruity Pebbles cereal. The thought made my teeth hurt.

I’ve noticed the local supermarkets adopting a similar strategy, fill the shelves with what you’ve got, rather than having gaping holes (except canned cat food, which continues to be scarce). In May, our state goes to a ban on single use bags at check out, so I have started using my own bags to get in the habit. However, last trip I somehow left a couple of items behind, missing from the bags when I got home. Either I missed them at the end of the conveyor belt in the transition from bagging to paying, or they wound up in the cart and not in a bag, and I didn’t notice in the transfer from cart to car. I am rushing to get out of that place ASAP and probably overlooked them. So annoying.

I was determined by our office's resident lunch planner that it was "Super Taco Tuesday" since it was 2/2/22, so we got tacos delivered for lunch. I tried BBQ jackfruit tacos, which were missing the promised chopped peanut garnish and therefore lacking something in texture besides the little bit of shredded cabbage. They came with a side of rice and pinto beans, and the beans were really tasty (little bit of cheese melted on top). They didn't do much besides sauce the jackfruit, I think the chicken tacos that other people ordered were a better option.

My Dad, when cutting canteloupe, would rinse the cavity after he halved the melon and scooped the seeds out. Don’t know why, and I am sure I did that when I started out on my own, but no longer do.

My question: Is it feasible to halve a bread recipe where it is baked freeform, just assuming it will get done faster than the whole recipe? King Arthur has a recipe for Irish Brown Bread that yields “one large loaf” using 4c of flour, which I would like to try.

Co-worker kindly picked up some sushi (tekka maki and Alaska roll) for me on a busy Friday at the office.

I've reheated after it's been in the fridge for 2 days, worked just fine with a little liquid added to create steam.

Annual tray of nachos for dinner. Chips, TJ’s refried black beans, shredded cheese blend. When they came out of the oven I topped with pickled red onions, chopped tomato, and dollops of guac. I mixed some lime juice into Greek yogurt and added that on my plate, also (forgot to buy sour cream).

Whole Foods sells a vegan BLT with a coconut based bacon substitute. It is tasty, but not gonna scratch anyone’s bacon “itch”.