This is an update of a post first published in 2009.
The funny thing about Pesach is that you spend weeks getting ready, obsessing about crumbs and making sure that everything in your kitchen has been switched over and made kosher for Passover. No matter how simply you clean, it is still a ton of work.
But the minute the holiday is over, you look around your kitchen and realize that all of it —the drawer liners, the Passover pots, the taped-up cabinets—are completely useless. Your new goal becomes putting your kitchen back together, restocking your pantry and forgetting that there ever was such a thing as cleaning for Pesach.
I still take the time to review, making a list as a reference for next year. It doesn’t always help. I think I was too embarrassed to admit that we had 5 kg. (10 lbs.) of matzah leftover last year—we only finished it on Purim. In my defense, I had two sons in the army and had to be prepared in case they came home unexpectedly.
But this year, we had to buy more matzah on chol hamoed and still needed to ask the neighbor for an extra package on Friday, as we came too close to running out. I ended the holiday with two eggs, and no potatoes or onions. But I still have an assortment of cooked leftovers to be turned into Pesach soup.
I ordered my produce from a group sale by a haredi organization known as Keren Haor. Pickup is right across the street, but you must order in large quantities. The quality is above average, but some foods like cauliflower are unavailable. We got 10 kg. each of potatoes, onions, and bananas and 5 kg. of beets and carrots, and 4 kg. of avocado. I shared (too many of) the onions, most of the beets and some bananas and carrots. We had to buy more potatoes. I’ve only had to throw out a few items that arrived already soft.
In honor of our guests, my daughter baked two Pesach cakes. She kept asking me why it was necessary, but they came out well and don’t require separation of eggs. See the recipe at Cooking Manager: One-Bowl Gluten-Free Passover Cakes.
After over twenty years I finally own a complete Pesach kitchen. I will not get more utensils, except for the excellent paring knife I misplaced—I suspect it went into the garbage.
Here is my list from 2008. I always label it with next year’s date, so there won’t be any confusion. So far I’ve resisted computerizing it, and keep it in a file folder marked “Holidays.” I stuck in my menu for the last days too.
- Matzah–7.5 kg.
- Carrots–3-4 kg.
- Eggs [I didn’t write down a number, but it’s not critical. I’ll start with sixty. I don’t bake.]
- 130 potatoes
- Less than 1kg. canola oil [I must have meant a liter]
Utensils [to buy]
- Good can opener.
- Metal spatula fleishig [meat]
We ate [canned] tomatoes labelled for kitniyot eaters only [after consulting with the rabbi. I wrote this down to avoid last year’s discussion–my husband won’t remember.]
Don’t buy: Foil, plastic wrap, tablecloths, potato starch, medium containers. [Why medium?]
The blue tablecloth is dairy.
In my list for 2013 I wrote down which days the kids were at home and how many guests we had. I added baking powder and vanilla sugar, and extra eggs for cake. I also stuck in the menu I wrote up for the last two days, even though it will probably be useless since Pesach falls on Monday night next year.
Taking five minutes to write the list saves money and aggravation. It’s impossible to remember those little details.
Do you have a post-Pesach list?
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Image by paurian