One of THOSE Days


You know those days where everything is a little bit more challenging than it should be?

I’m having one of those days.

I woke up nice and early to jump-start the bizillion pages of paperwork needed to complete the hiring process for my new Pilates instructor gig.  First the printer shot out three copies of the first three pages (which, incidentally, I didn’t even need to print) and by the time it got to the important stuff the ink was running low.  Time was getting tight and in my haste I copied a few things upside down (does moving quicker ever really make you more efficient?).  I gathered my 5 forms of ID, my void checks and routing numbers, my paperwork checklists, and my completed bizillion forms and jumped on my bike with moments to spare.  Upon arrival my bike lock ceased to function and I squeezed in the door frazzled and sticky only to find out that my appointment was at the other location, 9 miles away.   Well, at least the very sweet front desk worker thinks it was there, we couldn’t get in touch with the women I was meeting.  After 3 previous appointments for this position at the downtown location and no mention of meeting elsewhere I assumed it was there.  On the way home it started raining on my bizillion pages of newly completed paperwork.  Crap.


My morning stress was almost all user error but it is just one of those days where everything is a little extra challenging.

On a MUCH happier note, my birthday came early this year!

Isn’t she B-U-tiful!?

Thank you Grandma and Zayda!  I will carry on the tradition of taking pictures of every possible occasion (and non-occasion :))!

The lovely folks at Hometown Seeds  sent me a little something also.

Their Kitchen Herb Value Pack comes with ten seed packets, including Purple Ruffles Basil which is the one I am most excited about.

It’s still a little early to plant most herbs around here but I did start two yesterday.

The bag said to soak the seeds so I followed some online advice and soaked the bity seeds by wrapping them in wet napkins.  The napkins make the tiny seeds easy to handle.

After about 24 hours of soaking I tore the napkin into little pieces and planted the seeds, napkin and all.

I’ve never really grown herbs from seed before so I am unsure of how this will go but I do love me some herbs!  I’ll do my best to nurture these little babies into some fabulous meal come harvest time!

Time to run off some of this ridiculous angst/stress and learn to use this A-MAZ-ING camera!


Matzo Maker

I was a lucky little girl.

I got to celebrate Hanukah and Christmas, Rosh Hashanah and Thanksgiving, Passover and Easter.

Always the food lover, most of my memories of these holidays are of the edible variety.  Potato laktes, pirogies, veggie stuffing, hard-boiled egg hunts, and matzo.

Lots of matzo.

Perhaps matzo is one of those things that tastes better because of the memories associated with it, it’s really just the simplest cracker possible.  In any case, I generally enjoy it and wasn’t going to let passover, er, pass-over without crunching through a few sheets.

But I really didn’t want to go the store when my noon matzo craving hit.  What’s a lazy girl to do but make her own!

Homemade Whole Wheat Matzo and Port Charoset

I followed a recipe!  Well, you know, mostly.

Adaped from Baked Bree.

  • 2 c. white whole wheat flour (mine was so not Kosher)
  • 1 c. water
  • 1.5 tsp. sea salt
Baked Bree describes that in order to keep things Kosher you must only take 18 minutes from start to finish to make these crackers.  While none of my ingredients were actually Kosher I thought it would be kind of fun to time myself anyway.
Pre-heat the oven to 450*
Prepare a baking sheet with parchment or cookie sheet liner
After 5 minutes my dough was mixed and kneaded.
I used my new food scale* to measure out nine 2 ounce balls.
Time to roll.
I rolled these out as thin as I could to ensure crispness (and quick baking!).
While the crackers baked I got to work on the charoset.
  • 20 grams chopped walnuts
  • 1/4 cup port
  • 1 medium grated Golden Delicious apple
  • lots of cinnamon
Mix all ingredients in a bowl.
Most Charoset uses honey and red wine but I thought that Port would be a nice stand-in for both.
Confession: I didn’t make the 18 minute deadline.  I maybe could have if I’d skipped the pictures and the weighing.  It was kind of fun to move fast and at least attempt it though!
Kosher or not, it’s pretty tasty!
One of the traditional ways to eat Matzo and Charoset is the make an open faced sandwich.
Spread on some ground horseradish (I prefer the kind without mayo).
Top generously with Charoset.
Chow down.
I’m off to move some more dirt.
* Thanks for all the great feedback on food scales.  I ended up going with the cheap one from Bed, Bath, and Beyond (The Biggest Loser Taylor scale) because I had a coupon (of course, it’s B,B, and B) and because I am trying to avoid mail-ordering things (bigger carbon footprint + s &h fees).  It’s so fun to have a scale!