Here is a summary of post-Pesach tips that I posted two years ago, updated for 2009.
- Make a list of what you ate. Mine reads something like: Went away for Shabbat. Ate 7+ kg of matzah, 60 eggs, 2/3 liters of oil, 120 potatoes. Make sure to have enough peanut butter in the house for before and after Pesach, and buy extra tuna. [Update: Despite an extra 7 guests over 12 for Shabbat, we only ate 140 potatoes compared to 130 last year. But last year we went away for Shabbat.]
- Mark down what equipment you need to buy, and what was kashered. Keep the list handy in case you see something on sale. Get rid of things you didn’t use.
- Put away what you can for next year, and note that as well. I put away foil and plastic, potato starch (it keeps for years), dish detergent, Shabbat toothpaste, and paper cups. I know people who keep spices in the freezer from year to year.
- Resist making Pesach dishes and utensils chametzdik, unless you planned it in advance. You’ll miss those items next year.
- Think about your Pesach preparations–what worked and what didn’t? For example, I am planning to cut inexpensive plastic tablecloth material into drawer liners, because cutting shelf-paper is a time-consuming chore. [Update: I did this and love it.]
- Finding more space to store Pesach items can be a good investment.
As I’m thinking about next year I have a philosophical dilemma. I don’t want to buy a lot of extra stuff, but on the other hand, it’s so convenient. I forgot to kasher my Shabbat hot plate, so my guests brought one that they only use on Pesach. I could find the space, but is it really worth it? After all, I really only need it for one day (well, two days in some years). I already kasher the bigger pots each year, and a set of flatware if I am expecting company.
What items do you buy only for Pesach, and what do you kasher?