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

Discussion in 'Anything goes' started by 21, Apr 3, 2007.

Page 6 of 30
  1. Johnny Dangerously

    Johnny Dangerously Well-Known Member

    Re: Why So Bitter, Herb? (Happy Passover, if that's possible.)

    That could be a great opening line for a song ...
     
    Johnny Dangerously, Apr 4, 2007
    #61
  2. EStreetJoe

    EStreetJoe Well-Known Member

    Re: Why So Bitter, Herb? (Happy Passover, if that's possible.)

    It's Matzoh brei... not fried matzoh. It's best if you use a french toast recipe (eggs, milk, vanilla, cinnamon) then eat it plain (how my wife likes my matzoh brie) or with sugar or jelly (how I eat it)
     
    EStreetJoe, Apr 4, 2007
    #62
  3. EStreetJoe

    EStreetJoe Well-Known Member

    Re: Why So Bitter, Herb? (Happy Passover, if that's possible.)

    It's supposed to be a soft-boiled egg in salt water as a first course (did I accidentally type hard-boiled while I was typing from work?). It's a roasted egg on the seder plate.
     
    EStreetJoe, Apr 5, 2007
    #63
  4. Buck

    Buck Well-Known Member

    Re: Why So Bitter, Herb? (Happy Passover, if that's possible.)

    Is that like 'Pull my finger'?
     
    Buck, Apr 5, 2007
    #64
  5. 21

    21 Well-Known Member

    Re: Why So Bitter, Herb? (Happy Passover, if that's possible.)

    Only if ChrisL is in the room.
     
    21, Apr 5, 2007
    #65
  6. Buck

    Buck Well-Known Member

    Re: Why So Bitter, Herb? (Happy Passover, if that's possible.)

    Oy gevalt!
     
    Buck, Apr 5, 2007
    #66
  7. EStreetJoe

    EStreetJoe Well-Known Member

    Re: Why So Bitter, Herb? (Happy Passover, if that's possible.)

    For the initial dipping of the greens in salt water, the second night we had our choice of parsley, basil or celery. Then a few vegetable bowls (carrots, peppers, grape tomatoes, celery, cucumbers) were brought out for the two dozen people who were there to snack on during the seder.

    Forgot to mention that for night 2 there were at least five different types of charoses (traditional chunky, traditional finely ground into a paste, nut-free, with grape juice instead of wine, and Spanish style-with dates in addition to the other good stuff)
     
    EStreetJoe, Apr 5, 2007
    #67
  8. Buck

    Buck Well-Known Member

    Re: Why So Bitter, Herb? (Happy Passover, if that's possible.)

    Or in Chris' case: Goy gevalt!
     
    Buck, Apr 5, 2007
    #68
  9. devils_claw

    devils_claw Member

    Re: Why So Bitter, Herb? (Happy Passover, if that's possible.)

    you had people to snack on? is that kosher?


    (nothing like a dangling modifer joke to make everybody happy, right?)
     
    devils_claw, Apr 5, 2007
    #69
  10. SixToe

    SixToe Well-Known Member

    Re: Why So Bitter, Herb? (Happy Passover, if that's possible.)

    A dozen people fingers to go, please. No legs.
     
    SixToe, Apr 5, 2007
    #70
  11. Songbird

    Songbird Well-Known Member

    Re: Why So Bitter, Herb? (Happy Passover, if that's possible.)

    I had a nice 5-year run of finding the afikomen.

    Mah nish'tana halilah hazen, meekol halalot ...
     
    Songbird, Apr 5, 2007
    #71
  12. shockey

    shockey Active Member

    Re: Why So Bitter, Herb? (Happy Passover, if that's possible.)

    bar mitzvahed 6/13/70, my little matzoh ball. :) ;) 8)
     
    shockey, Apr 5, 2007
    #72
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