Passover is my favorite! I’m happy that I made it home this year, but I’m sorry I wasn’t much help with Seder prep. I’m so overwhelmed with school that it’s hard to commit my usual hours to being in the kitchen. Instead, I’ve been hunched over my laptop editing interviews, envious of your vegetable chopping. What if I drop out of school to spend my time making salads? These days, salad making is probably a more lucrative skill than journalism. Really.
I know I’ve mentioned this to you before: making food is fun for me because I have no fear attached to the process. Reporting is different. When I’m producing journalism, I get so caught up in whether I’m doing it right, whether it’s good enough, whether it’s worth people’s time…that I get stuck. When I’m making food, I trust I’m doing it right, I know it’s plenty good and I am sure that it will be consumed happily.
Why can’t I write articles like I make food?
When people get anxious about making food, is it similar to how I feel about producing journalism? Bless their hearts.
I don’t understand how food can be anxiety producing. Especially on Passover, when we basically eat the same things we normally eat, minus bread. I guess most people eat a lot of food processed with corn syrup? Yuck. To me, the Passover diet is just another excuse to be creative.
One of my favorite breakfasts lately is totally “kosh” for Passover: sautéed dino kale, baked sweet potato, sauerkraut and a boiled egg, sprinkled with sunflower seeds. I usually prep the kale, egg and potato the night before, so it takes five minutes to throw it together in the morning. It’s a perfect breakfast because it keeps me full all day, but most people will probably prefer it for lunch. It’s also a good way to use leftover Seder eggs, and it will definitely cure the matzah impact.