i asked my mom if i could take pictures while she made charoses,
my favorite thing, i just have to feel passover in the air and it becomes all i can think about
first she chops the nuts
then grates the apples
grating is laborious
she's a hard worker, i like that in a woman:)))
she grates the whole thing, only leaves these behind:
"a little arsenic never hurt anyone, and people can pick out the seeds if they don't like them"
apples + walnuts go in the bowl
she mixes it + tastes it
adds more wine + more cinnamon
we were trying to figure out why matzo is so good, just flour and water and not even leavened, it's a mystery...
i try it right away, the bessssssssst
but even better with this:
just a little at first
then more and more, until it's equal parts charoses + grated root
so much of what makes food so good, it's not perfection, it's memory.
my mom's charoses, the recipe, it's just in her head, so the taste is always the-same-but-slightly-different, you get the memory thing but also the excitement of subtle newness.
also, love + energy, at a particular moment in time, put into food, it's the most valuable of spices.
ALTHOUGH THE MAIN CONCERN IS ALWAYS FOR THE MAINTENANCE OF THE IDENTITY AND QUALITY OF THE IDIOM IT IS THE INTRODUCTION OF SOME, HOWEVER LITTLE, NEW MATERIAL WHICH ENSURES THE HEALTH AND GUARANTEES THE SURVIVAL OF THE WHOLE