So, it’s that time of year, again–Passover (and Easter). Hubby and I are looking to a have a quiet evening and Seder for two on Monday and then are entertaining and hosting the second Seder for 8-10 people next Saturday. Thank goodness for online ordering and food-to-go.
Everyone knows that we don’t keep kosher. It’s just never been my belief that the path to salvation is through the food you eat (or don’t eat). With that said, I am respectful of the high holidays by eating “neutral” foods (i.e., fish, fruit, and veggies, as well as anything else that’s not on the “black list” such as pork and shellfish). So, this year (which will be my second time hosting Passover Seder [as I have been lucky enough to go to other people’s seders and just sit back and relax in previous years]), I’ve come up with the following menu (with the help of Whole Foods, Lotte, and Charlie Chiang’s):
Ginger matzah ball soup, Chopped chicken liver, Fresh celery (Seder plate), Fresh Parsley (Seder plate), Cut tropical fruit with sliced and blanched almonds, Coconut macaroons, Chocolate covered matzah, Fresh clementines, Stir-fried spinach with garlic and shitake mushrooms, Hardboiled eggs, (Seder plate), Lettuce (Seder plate), Wasabi (Seder plate), Sashimi platter, and Roasted (Peking) duck
Not traditional (Ashkenazi or Sephardi) Jewish fare, but Chinese American Jewish fare :). Lets face it–there’s a reason Jews eat lots of Chinese food. Could it possibly be that (traditional) Jewish food doesn’t quite measure up?
I wanted to write this post today to inspire those who celebrate Passover and Easter (and/or other holidays) to do something different and create your own traditions. Don’t be afraid to think and step out of the box and be creative and imaginative, and, most of all, be yourself!
So I’m a regular customer of Teavana (which is a chain tea shop located in many malls across the country). I like its tea. It’s basic loose leaf tea but very overpriced (perhaps due to the fact that the stores pay mall rents). During my visit to the store today (and every other time), I noticed that the salespeople intentionally over scoop when selling loose teas (funny how they don’t do that when you order by the cup as their hot teas were so light that I stopped buying them). The question is where the hell are Teavana’s competitors? It would be nice to have other local options to purchase bulk loose leaf tea.
Don’t get me wrong, I’ve worked in sales my entire career so I “get” the whole sales and marketing thing. Trying to close a deal is one thing but blatantly ignoring your customer (scooping 5 oz. when the customer requests 3 oz.) and being overly pushy (describing the “benefits” of a more expensive tea when the customer requested a less expensive kind) is another. Teavana needs to invest in more sales training for its employees (who need to learn the concept of the soft sell and the using education/information as a marketing tool). Because of my experience at Teavana (again, this has nothing to do with the teas themselves) and various reviews on the treatment of customers and employees, I am making it a mission to find good alternatives and will keep you all posted.
We have been donating our leftover food and pantry extras to the homeless for awhile now and I just found out that, in addition to making an immediate difference in someone’s life, it’s also good for the environment. Who knew? Anyone who knows me will tell you that I’m not much of a “green” person but, hey, if it’s easy to do and makes you feel good about doing it AND you’re helping people, why not?
1 pound of chopped clams 1 one-pound package of spinach spaghetti/linguine 2 jars of marinara sauce (personal favorite: Whole Foods’ Tomato & Basil spaghetti sauce) 1 pinch of fresh parsley 1/4 clove of fresh garlic 1/2 cup of fresh red onions 1 teaspoon of oregano (fresh or dried) 1 teaspoon of dill (fresh or dried) 3 tablespoons of olive oil Using a pot, boil spaghetti/linguine (afterwards, drain and set aside) Using a sauce pan, add 3 tablespoons of olive oil to the bottom of the pan Add 1/2 cup of onions and 1/4 clove of garlic Turn on high heat Add 2 jars of marinara sauce Add 1 pound of chopped clams Add 1 teaspoon of oregano Add 1 teaspoon of dill Add 1 pinch of parsley Wait until sauce boils 2-3 times Serves 3-4 people