Today is the final day of Passover.
That called for a breakfast of Matza Brye. Think french toast but with a nice satisfying crunch.
The matza was broken into pieces and placed in a bowl of water to soften up and then drained.
Eggs were beaten and then added and mixed into the matza.
Then fried in oil until golden brown and delicious.
Served with maple syrup, of course, for a fine Passover compliant breakfast.
Matza does make pretty much make the perfect survival bread - it lasts just about forever, is compact, portable, and tends to be kinda binding if you know what I mean.
On the downside, one does get a bit bored of it and not having other grain-originated products for 8 days.
Here's to hoping the Wuhan plague and associated overbearing shut down similarly pass over us soon.
Tonight after sundown, we're having Fettucine and garlic bread, and some beer for me, to mark the end of Passover.
1 comment:
That looks really good, Aaron!
I had some very good Jewish friends in high-school, and their Moms always made such traditional dishes at various times during the year. Took me a while to get used to NOT having a glass of milk when I ate with them, but I understood why, and delighted in the foods.
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