Now the reason I called lunch, well, untitled, is that there's really no name for it. I sort of threw everything at arm's length together and heated it in the microwave. What do I mean by that? A base of whole wheat matzah, topped with shredded cheese, pretty finely chopped broccoli (from the CSA), chopped mushrooms, and herbes de provence. I made two. They actually tasted really amazing. In the future, I will leave more time, and use the oven.
We ate leftovers from the seder for dinner: boiled potatoes, turkey with gravy, canned jellied cranberry sauce, steamed broccoli, and canned peaches. Peaches in April! A delight, even if they were canned.
As it happens, I know what matzah is; but I am not sure that everyone else does. So instead of "Da !@#$ am I eating?", we'll be discussing what da !@#$ all the Jews are eating.
The story: This is how its told. When the Jews were finally freed from bondage in Egypt, they started baking bread. Then Moshe (or Moses, if that's how you know the name), comes running through the city, yelling something along the lines of, "We gotta go! Now! We gotta go now! Go go go!", so all the Jews just grab their half baked bread and beat it. Since the bread didn't have time to rise, it was just this cracker sort of thing. Over the years, it became a symbol of being freed from bondage in Egypt, and now, when we celebrate Passover, we eat it instead a bread for a week. Which is why all my posts have matzah in them. It tastes like a cross between a saltine and a cracker, in case you're wondering.
How to make it: Mix flour with water. Stab a lot with a fork to allow it to bake quicker in the oven. Bake at a really high temperature for less than 18 minutes. It has to be less than 18 minutes.
Better yet: buy it pre-made, so you don't end up eating burnt, tastless crackers shaped like abused clouds. I've been there. You don't want to be.
Wait! Where do I get organic, local matzah if I am not supposed to make it myself?
Eh...sorry. The Jews are a little backwards on this one. Outside of Chicago, Dayton, and extremely rich communities lacking taste buds (as in they're willing to pay a fortune for organic shmurah matzah which tastes even worse than the usual stuff), there really aren't a lot of options. Here you can find the few there are.
One dinner left for this Passover, and then I'm heading over to The Basin (hopefully).