I'm sorry to blog about food again, but it being Passover, it's on my mind. I want to be clear. I'm not keeping Passover -- unlike my husband, I'm eating the things, like bread, that Jews aren't supposed to eat during these eight days.
I could go on and on about my reasons for not doing this, but I don't think it would be that interesting. But I'm thinking about food, and not just about what I'm going to eat next, which, I think, is at least a little bit of the point of not eating certain foods. Still, even with my non-observance, we have matzah in the house. And because there's matzah in the house, there's been matzah brei. If you're unfamiliar with matzah brei, it's kind of like French Toast with matzah only unlike French Toast, it can be salty or sweet.
Now, I've always been a spectacularly bad matzah brei maker, but this year, my run of bad brei seems to have ended. This year, I wet the matzah with water before putting it in its egg bath and once it was smothered in beaten eggs and milk, I ignored it. When I cooked it, I let it set, really set, and I flipped it whole. And, can I tell you, the brei was beautiful. Not just beautiful, it was delicious. When my husband tasted it, his voice dropped an octave and he said, "Now that's pretty good," which, on the David Stone food compliment scale translates into a score of ten out of ten. The moral of the story, for the best matzah brei, ignore it as much as possible, sprinkle with cinnamon and sugar and dip in labne. Add a strawberry and I promise you'll be happy.