Passover, Round 2

ADDENDA:
Spent the day cooking and reviewing a hagadah for the Seder I'll be leading and partially feeding this evening. Put the sauer braten in the oven for hours, then made the spent marinade into gravy. Prepped vegan stuffed mushrooms to be baked at my friends house closer to time of serving.

BREAKFAST: 9am, 4 homemade lemon muffins, water, .5 bowl, hunger 4/5
Since I couldn't make it uptown for a brunch with B's relatives, I woke up and ran into the kitchen to bake these muffins from scratch before she split. They were pleasantly lemony without being bitter, but not overly sweet either. I experimented with mixing a little zest with dark brown sugar to sprinkle on top, but it didn't form the caramelized crust that plain cane sugar created last time.

LUNCH: 12:15pm, homemade cheese ravioli w/ olive oil, water, 2 bowls, hunger 4/5
Good ravioli, but a lot of them formed a big frozen ball in the freezer again, despite drying them before storing them. Hmmmm.

AFTERNOON TASTINGS: 12:30pm-4pm, a gingersnap cookie (for the gravy) here, a teaspoon of vegan stuffing there, a taste of gravy here (needs more sugar), etc etc, hunger 3/5
I wonder if this is the kind of stuff that'll make me fat in C-school...

PM SNACK: 5pm, pistachios, .25 cup, hunger 4/5

DINNER: 8pm, salad, gefilte fish, matzoh ball soup, sauerbraten, gravy, vegan stuffed mushrooms, potato kugel, flourless chocolate cake, 2 glasses wine, water, 2 bowls, hunger 4/5
For this Seder at my friend's Karen house, I definitely was not in a passive role. I lead the Seder as best as I could, adding as much of my mom's anti-religious pro-feminist pro-socialist flavor as possible, gave a little rant about gefilte fish and made it quick. At the same time, I was running into the kitchen to try to give order to things, plating and sending out the fish and soup courses, carving the meat and plating the various side dishes.

Unfortunately, the sauer braten was dry, but I know why - if it was served within 30 minutes of it's cooking, it would of been very juicy. 5 hours after it was cooked, a huge puddle of yummy meat juices were at the bottom of the container which no amount of gravy could help. Because I had to cook it at home and bring it, it was unavoidable. If I try another dish like this, it'll have to be cooked in the place it'll be served.

The stuffed mushrooms were over salted and over peppered, but the effort I put into chopping all the ingredients finer made for a much more appealing texture.

Kind of missed a few friends who I would of liked to of shared this with, next year either they'll be invited to this or I'll do my own, darnit! And after C-school, a passover brisket should be a piece of cake, right?