Why So Bitter, Herb? 2014 Edition (page 14)

Re: Why So Bitter, Herb? 2011 Edition (page 11)

What can it mean that my mother's mailbox is completely covered in greenish mold?

Sitting in the driveway staring at it. Might actually sit here all night. No desire to go in.

I think the plagues got here before me.

 

Re: Why So Bitter, Herb? 2011 Edition (page 11)

That's the thing. The Haggaddah (I still have the ones that were used and looked it up) had the prayer in it, but nothing about using a cup. My uncle was going to say the prayer at the sink. My aunt wanted the pitcher of water used. Hilarity ensued, especially when we read on further that he had to do it twice.

 

Re: Why So Bitter, Herb? 2011 Edition (page 11)

Shrimp not pareve under any circumstance, correct? Need an urgent ruling.

 

Re: Why So Bitter, Herb? 2011 Edition (page 11)

Only if you're reform.

 

Re: Why So Bitter, Herb? 2011 Edition (page 11)

Or Catholic. I don't think shrimp passes at pesach, even if linZee makes it.

Just got sneered at for using cellphone, switched to ipad to make a bigger statement.

 

Re: Why So Bitter, Herb? 2011 Edition (page 11)

Or if it's in Chinese food
(I'm conservative and I don't eat shrimp, but couldn't resist the smart-alleck comment)

 

Re: Why So Bitter, Herb? 2011 Edition (page 11)

Nope, shrimp stays shrimp. I think you're confused because Chinese spare ribs are universally acknowledged as kosher.

 

Re: Why So Bitter, Herb? 2011 Edition (page 11)

I was making a joke on the stereotype that all Jews love Chinese food, therefore all Chinese food is kosher. But it looks like the joke fell flat.

 

Re: Why So Bitter, Herb? 2011 Edition (page 11)

Questions for my fellow members of the tribe:
- Are you afflicted by the bread of affliction yet?
- Have you had matzoh brie yet this season and if so, how do you like to make it?

My answers are:
Yes and yes, making matzoh brie with a french toast recipe of egg, milk, cinnamon and vanilla.

 

Re: Why So Bitter, Herb? 2011 Edition (page 11)

I was trying to riff off your joke, but whiffed. :-\

 

Re: Why So Bitter, Herb? 2011 Edition (page 11)

1. No. I'm lucky that I am not, um, adversely affected by matzah.
2. Yes. I know there is great debate over sweet and savory. I am WAY in the savory camp. My grandfather made the best Matzah brei ever and I make it his way. Fried the soaked matzah and egg in a little chicken fat and served it with salt. Yum.

 

Re: Why So Bitter, Herb? 2011 Edition (page 11)

Whole wheat Matza is the way to go - tastes exactly the same, but avoid some of the unfortunate side effects.