Tuesday


apples


walnuts


wine
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


then cinnamon


then wine


she mixes it + tastes it


adds more wine + more cinnamon


matzo

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:

horseradish root
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

4 comments:

montmarte said...

haha! i like the arsenic comment from your mom! :)

JM said...

I've been coming back to your blog quite a bit, but never has a set of words made me want to write thank you as much as

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

so thank you, even if they are not yours, or even if they are, this meant a lot.

specialfave said...

Charoset is my fave part of passover- I though it might be yours too- right up your alley! I made some this year with pecans and almonds cinnamon and that Turkish sumac. Then I put the leftovers on a pizza at the bakery with honey, ricotta and sesame seeds. Divine.

lauren said...

i know just what you mean about having the memory and yet it still being a little different...
my grandfather's charoset was always soooo good and my favorite part of this time of year. but he never told anyone the recipe and it's so weird to think i'll never taste it ever again...