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Pesach speaks to all of our senses. It’s a time of unique sounds, sights and smells. The season is heralded by the vacuum cleaner’s call and the gurgle of water, punctuated by the slap-slap of rugs being beaten against railings. Once the noise fades into a hum, we take in the sight of silver foil–topped surfaces and a house that’s gleaming inside and out. And then, atop the lingering scent of Mr. Clean and bleach, come the heady aromas as traditional Pesach food is put up, filling the air with its richness. Ahhh, Pesach. If any yom tov triggers a wave of nostalgia, Pesach is

the one. When the menu looks different than all year and we make do with the basics, every family has at least one special dish that nourishes body and spirit throughout the eight chometz-free days. The post-war generation recalls simple dishes; pure, wholesome Pesach foods. Without the advent of a Pesach kitchen, people would kasher right before yom tov and quickly put up the basics. Mashed potatoes. Borscht. Fried potato chremslach, prepared by the woman of the house during Mah

THE MONSEY VIEW / 195

Profile for The Monsey View

Issue 194  

The Monsey View

Issue 194  

The Monsey View