WIAW – Lots of Matzoh Plus Matzoh Brei Recipe

Is it wrong to wear the race shirt from Sunday if I didn’t finish the race?

Take note of the rouching in the back of the shirt; they always make the shirt fit cute which I think has something to do with the fact that this is an all women’s half.

Attempting to take photos of myself in the gym yesterday morning made me realize I need a haircut in the worst way. Geez did it get long. And ratty.

Anyway, this week’s What I Ate Wednesday is going to be a bit different than usual.

Between Passover, Sunday’s race, Spring Break week and not even stepping foot in the grocery store since my goodness I think Friday morning, I am all out of normal routine.

The only routine thing going on here besides matzoh crumbs everywhere is eating my favorite salad from The Cheesecake Factory. Two days in a row this week and I swear I could continue this trend for the rest of my life.

And the matzoh crumbs?

My son is all sorts of matzoh obsessed so matzoh pizza, matzoh with jelly, matzoh with butter (at least he thinks it is butter; it’s actually Earth Balance but he doesn’t need to know that) and well, just boards of matzoh straight from the box keep happening all over my kitchen.

I am waiting for him to get tired of it or at least his stomach to decide it has had enough.

In the meantime though, I do love making matzoh brei.

I like to think of it as french toast without the toast.

Matzoh brei to me has always been a sweet dish but there are savory versions too. In fact, Davida pointed out to me yesterday that Essex, a restaurant on the lower east side, has a variety of matzoh brei dishes on their brunch menu year round.

Speaking of the lower east side, I used to eat at a coffee shop down there with my grandfather all of the time as a little girl and I recall getting a cheese sandwich every time and then going up to the bakery counter for a cookie. It’s okay for me to ramble about this memory because it is Wednesday and Wednesday is all about food.

When it comes to Jewish delicacies, everyone has their own versions of the traditional recipes which they claim are right as well as the best.

Here’s the thing though; my matzoh brei really is the best.

There may not be peanut butter involved (although go right ahead and add a scoop, I won’t tell anyone) but I do mash in banana and throw in raisins.

It may not look pretty but you can trust me when I say that it is delicious, especially when drizzled with maple syrup.

Not to mention, it’s a super simple process.

Matzoh Brei (recipe serves two):

• Three boards of matzoh crushed in a bowl
• Two tablespoons milk of choice
• Two eggs (you can play around and use whites if you wish, I wont get upset)
• Pinch of cinnamon
• One small mashed banana (you can use less or omit altogether)
• Handful of raisins

Break matzoh in a bowl. Add enough water just to moisten the matzoh and let sit for a few minutes (or less if you are impatient like me).

In a separate bowl, combine egg, milk, cinnamon, mashed banana and raisins. Combine with your matzoh and mix.

Cook on the stovetop in a lightly greased pan on medium heat. I let it set for a minute or two and them mix it around to avoid burning.

So I know it is Passover and I shouldn’t be eating things that aren’t K for P but somehow I landed in my favorite bakery yesterday.

Best black and white cookies in the world. The frosting is thick like cake frosting instead of the traditional black and white cookie hard icing.

My friend and I have been meaning to conduct a black and white cookie test to find the best on Long Island but I always say there is no contest – Torta Fina Bake Shop wins.

You kind of want to hang out with me since my idea of fun is locating the best cookies, don’t you? Admit it, you do.

Be sure to check out what everyone else is eating today!

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Ever had matzoh brei?

Quick – French toast or pancakes?

What are you having for breakfast today?