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busy (SCA-filled) day
This morning I learned that the Strip District (source of food, not porn) pretty much closes on Sunday. Fortunately, I had called the alleged Mecca of pickles, olives, grape leaves, and the like before going there. And fortunately, Dani -- who loves olives and therefore has a vested interest -- is willing to pick a few things up for me since he works nearby.
After brunch I picked up the pots, platters, untensils, and miscelleanous supplies I'll need. Oof. My car is full of stuff. If this were a 200- or 300-person feast instead of a 100-person one, I don't know if I'd be able to fit all the stuff in my car. (And that's not counting food!) Fortunately, I can take some stuff to the site on Wednesday, including much of the food (which I'll have just bought). The autocrat has a membership at Sam's Club, so she's going to take me shopping for the good prices.
Next I went to pick up the smoked salmon from someone who volunteered his smoking services. Mmm, it looks and smells great! It might be more than we need, but I doubt it'll go to waste.
Then, it was home to do some pre-cooking. I tried two desserts, one successful and one not so much. Once again, dough is my undoing. We'll be fine, though; I knew that was an experiment, so I didn't count on it. (Hmm. All of the desserts have nuts in them. I should come up with something that doesn't. I can't document hamentashen, or I'd do that.)
I also made 15 meat pies and all the kosher meatballs. I had planned to do more meatballs, but I ran out of steam. I'll do the rest Tuesday.
(I don't have the budget to buy all kosher meat, and I wouldn't be able to justify it for the small number of people who care. So instead, I bought a smaller amount of kosher meat and will prepare that separately. Everything at the feast is kosher by ingredients, but most of the meat won't come from a kosher butcher.)
Tomorrow night I have class. Tuesday night I make chicken soup, meatballs, and probably the white beans (which are served cold and are best after a few days). Wednesday is shopping (and delivery of all the food cooked thus far). Thursday I prep some vegetables, hard-boil a gross of eggs, and make a couple other things. All week, I use the bread machine to make dough for fish pies. With luck, Saturday night I relax before getting started Sunday morning. I think I'm going to take next Monday off from work. :-)
After brunch I picked up the pots, platters, untensils, and miscelleanous supplies I'll need. Oof. My car is full of stuff. If this were a 200- or 300-person feast instead of a 100-person one, I don't know if I'd be able to fit all the stuff in my car. (And that's not counting food!) Fortunately, I can take some stuff to the site on Wednesday, including much of the food (which I'll have just bought). The autocrat has a membership at Sam's Club, so she's going to take me shopping for the good prices.
Next I went to pick up the smoked salmon from someone who volunteered his smoking services. Mmm, it looks and smells great! It might be more than we need, but I doubt it'll go to waste.
Then, it was home to do some pre-cooking. I tried two desserts, one successful and one not so much. Once again, dough is my undoing. We'll be fine, though; I knew that was an experiment, so I didn't count on it. (Hmm. All of the desserts have nuts in them. I should come up with something that doesn't. I can't document hamentashen, or I'd do that.)
I also made 15 meat pies and all the kosher meatballs. I had planned to do more meatballs, but I ran out of steam. I'll do the rest Tuesday.
(I don't have the budget to buy all kosher meat, and I wouldn't be able to justify it for the small number of people who care. So instead, I bought a smaller amount of kosher meat and will prepare that separately. Everything at the feast is kosher by ingredients, but most of the meat won't come from a kosher butcher.)
Tomorrow night I have class. Tuesday night I make chicken soup, meatballs, and probably the white beans (which are served cold and are best after a few days). Wednesday is shopping (and delivery of all the food cooked thus far). Thursday I prep some vegetables, hard-boil a gross of eggs, and make a couple other things. All week, I use the bread machine to make dough for fish pies. With luck, Saturday night I relax before getting started Sunday morning. I think I'm going to take next Monday off from work. :-)
History of Hamentaschen
http://reformjudaismmag.org/Articles/index.cfm?id=1114
It says, among other things:
"Mohn, or poppy seed filling (a mixture of ground poppy seeds, milk, sugar or honey, and often raisins and or nuts) was also a popular addition to triangle cookies in medieval Central Europe, and the finished confections were known as Mohntashen, or poppy seed pockets. It is said that because these cookies sounded like the name "Haman," Hamantashen (or Haman's pockets) thereby became adopted in the 11th century as the first unofficial Purim treat."
I hope this helps.
Good luck with the feast! I can't wait to read how it went!!
Re: History of Hamentaschen
http://books.google.com/books?id=_YJ62UUs1xgC&pg=RA3-PA106&lpg=RA3-PA106&dq=mohntaschen+medieval&source=web&ots=ofbzBnel2L&sig=EwBXvB60hnQMGT2F8J68tTlmuDM#PRA3-PA106,M1
Is to a page in a book called "Jewish Family Celebrations", which discusses Hamentaschen on page 106, stating that the poppyseed and honey mixture that fills mohntaschen was mentioned in connection with Purim in a medieval poem by Abraham Ibn Ezra, in the twelfth century.
Good luck, again!
Re: History of Hamentaschen
I'll certainly post about the event after it's over. Probably once or twice more before, too. :-)