The Matzah has moved in. Also the Chickens and we are shortly expecting the Fish and Veggies. At some point there will also be Wine. For those who do not DO Pesach or do it on a limited scale let me explain. For the eight days of Passover (and in our case a few days before) the ban on leavening reigns supreme. We are more afraid of leavening that a snooty knitter afraid of being caught in public making a granny square afghan out of a box store acrylic yarn in shades of avocado green and harvest gold. So after wining the war on hometz (leavening) we are provisioning ourselves for the siege. Passover is also a time of miracles. Even the scrawniest kid, the one that does not want to eat anything through out the year and seems to live on air is HUNGRY. They all are hungry all the time. I do not know how we manage this miraculous fit but we usually go through boxes of chickens, huge bags of carrots and beets and potatoes. Boxes of oranges and apples. A box of bananas has been demolished already. And they are still HUNGRY.
And then there is Matzah. For Passover we only use Shmura Matzah, – that is the matzah that has been watched from before the gain has been harvested to the moment it was baked. My DH with a bunch other like minded guys have participated in the baking process. So now we have boxes of matzah. But we can not eat it, because we have a custom of not eating matzah for 30 days before Pesach. This is done, so we can develop an appetite for it. If you think about it and consider the recipe I would say that it definitely takes about this long. Can you imagine a Martha Stewart show on matzah baking. Let’s pretend:
Here is the panoramic shot of a matzah bakery: a bunch of strange looking guys, in funny clothes with a lot of facial hair are literally running between different positions and pass the dough to or take unbaked matzos from a bunch of Russian ladies, who are rolling as if their life depended on it. You see Martha by a huge brick oven. One can tell that the oven is very hot, because her make-up keeps sliding of her face. She is explaining that the whole matzah-baking process has to be done in no longer than 18 minutes. And that is why this people look so close to hysteria. The difference between matzah and hometz is measured in seconds. Than Martha shares her favorite recipe for matzah. You take some flour and some water and knead vigorously. Bake at about 900 degrees, have a fire brigade standing by. Consume during Passover and do not forget the prune compote. It makes things so much easier.
If you want to see what really goes on inside Matzah Bakery or want to know the basics of Matzah, here is a link to a very nice video.