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Passover kitchen leads
to lessons, camaraderie.
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4301 ORCHARD LAKE ROAD
WEST BLOOMFIELD CROSSWINDS PLAZA
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Congratulations
BRANDON WEITZMAN
on your acceptance
to Law School
Good luck in your future!
We love you always,
Grandma Arlene
Mom, Dad and Jen
Howard and Judy Koss
72
March 25 • 2010
Sammy Saperstein, 9, and his mother, Susan Knoppow, of Huntington Woods
in their basement Passover kitchen
Susan Knoppow
Special to the Jewish News
T
onight my 9-year-old son
learned to separate eggs
— crack the shell, then pass
the yolk back and forth between the
halves as the white drips into a bowl
below. His brother squeezed lemon
juice; their sister measured sugar.
Eggs, lemon, sugar, all whisked togeth-
er into lemon curd to fill macaroon
pie shells. Along with the sponge cake
and brownies, we'll eat the pie for des-
sert at our seder.
I cooked the filling in a saucepan
from my grandmother's Pesach cup-
board. I don't think she made lemon
pie for seder dessert, though I can't be
sure. She and my grandfather sealed
their house shut and decamped to a
glatt kosher Miami hotel every Pesach
as far back as I can remember. My
solution to the kosher-for-Pesach
challenge? A spare kitchen in the base-
ment, stocked with my grandmother's
pots and pans and my mother's first
set of china, plus odds and ends accu-
mulated over the years — a micro-
plane grater, mismatched serving
bowls, a stack of glass plates, a spoon
rest from New Orleans decorated with
a picture of a lobster.
Preparing for Passover is a huge task.
There's no way around it. So four years
ago, my mother and I gave ourselves a
gift — the basement kitchen. Eleven
months of the year, it serves as a stag-
ing ground for parties, a place to cook
a holiday turkey, a storage space for
extra yogurt and pretzels and gallons of
milk. But just after Purim, when Pesach
starts to seem real again, I empty the
fridge, pull out the shelves and scour
every surface. I run the dishwasher
empty, self-clean the oven, boil water
in the microwave and scrub the coun-
ters. From that point on, the kitchen is
off-limits except for Pesach prepara-
tions. My mother no longer has to play
hostess for holiday dinners. She cooks
part of the meal here, but the night of
the seder, she arrives in time to light
candles with my father, as a guest.
Two or three weeks before Pesach,
I invite my friends to join me in the
evenings or to stop over when they
have time. Why not share the space?
Sometimes, it even feels like a party —
a little wine, some music, laughter and
stories. Last year, Lisa made brisket and
chicken soup, nine months pregnant,
determined to have a meal ready in the
freezer despite the impending arrival of
her third son. Barbara boiled a dozen
eggs; Helen made cookies, took photos
and posted updates on Facebook.
This year, Sandra made meringues,
glossy as clouds. After the children
went to bed, we strained the lemon
curd through sieves and set it aside
till next week. Come Pesach, we'll each
have a pie. ❑
Susan Knoppow of Huntington Woods is
co-owner of Wow Writing Workshop. She
helps students write essays for college
and scholarship applications.