 |
|
 |
 |
|
|
Forum
-> Yom Tov / Holidays
-> Pesach
may2010
|
 Wed, Apr 13 2011, 11:38 am
I'm not making any meals for the first days, but I am making the shabbos meals - which comes out a day and a half into Chol Hamoed. My dilemma is: should I turn over the kitchen already and make food for shabbos and freeze it? That way I am worry free and not stressed out over first days? OR should I wait (till later this week) to completely turn over - make SOME things and freeze them ?
I just keep saying I'm going to do it, and then it never happens.. b/c the kitchen table has all our chometz and cereal on it. I feel weird for half the kitchen to be pesachdik and half not. You know? What do you all do?
Another side Question- Do pesachdik kugels freeze well??
| |
|
| Back to top |
 0
 0
|
PinkFridge
|
Wed, Apr 13 2011, 12:09 pm
I don't know enough about your life to know how important it is to be relaxed and have things frozen. I do know how weird it is to be half and half. My kitchen is Pesachdig but right across the threshold in the main room, it's kulo chametz.
And your kugels should freeze fine. Actually, what I mean is, they'll reheat well. I never add a starch binder so I guess I'm Pesachdik year round. However you usually reheat your kugel will be fine.
| |
|
| Back to top |
0
0
|
Raisin
|
Wed, Apr 13 2011, 12:12 pm
if you are just making shabbos no need to start cooking till sunday morning, or even later. whatever you don't manage to do now you can do on chol hamoed.
also this depends if you are having guests, and how many.
| |
|
| Back to top |
0
0
|
|
Imamother may earn commission when you use our links to make a purchase.
© 2024 Imamother.com - All rights reserved
|  |
 |
|
 |
|
|
