{105/365} One downside to "no bread" during Passover is the crazy amount of matzo you have in house. Granted, with two kids and a non-Jewish husband, we do have plenty of flour based products in stock...but we also have A LOT of unleavened bread! Today I decided to "use up my stash" (yep, the scrapbookers will get that one) and make some matzo brie for breakfast. It's a traditional dish made by soaking matzo in water for a few seconds, mixing it with eggs and frying it in butter or oil. Some people prefer salt as a seasoning while others enjoy sugar. I prefer the more savory variety and I even like to add some sauteed onions and peppers as well. Yum!Friday, April 17, 2009
Wednesday, April 15
{105/365} One downside to "no bread" during Passover is the crazy amount of matzo you have in house. Granted, with two kids and a non-Jewish husband, we do have plenty of flour based products in stock...but we also have A LOT of unleavened bread! Today I decided to "use up my stash" (yep, the scrapbookers will get that one) and make some matzo brie for breakfast. It's a traditional dish made by soaking matzo in water for a few seconds, mixing it with eggs and frying it in butter or oil. Some people prefer salt as a seasoning while others enjoy sugar. I prefer the more savory variety and I even like to add some sauteed onions and peppers as well. Yum!
{105/365} One downside to "no bread" during Passover is the crazy amount of matzo you have in house. Granted, with two kids and a non-Jewish husband, we do have plenty of flour based products in stock...but we also have A LOT of unleavened bread! Today I decided to "use up my stash" (yep, the scrapbookers will get that one) and make some matzo brie for breakfast. It's a traditional dish made by soaking matzo in water for a few seconds, mixing it with eggs and frying it in butter or oil. Some people prefer salt as a seasoning while others enjoy sugar. I prefer the more savory variety and I even like to add some sauteed onions and peppers as well. Yum!
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