First up: eggs. Other than a stack of blintz leaves, which I’m going to slice into lokshen, I’m not doing anything with eggs tonight, but since every single dessert calls for a million separated eggs (we don’t eat gebrochts, so there’s no matzah meal around here), I always do them ahead of time. Now, they’re all lined up, waiting, in the fridge – each baggie neatly labelled according to its contents (ie 6W for 6 whites, though honestly, if you can’t tell whether it’s yolks or whites, you shouldn’t be eating it!). I normally just plop the yolks into the baggies and they congeal somewhat, so I decided to mix in a bit of sugar (you can also use salt), which is a tip for freezing egg yolks. These are not being frozen, but I’m hoping it will help a little. But I’d say the evening’s unqualified success is… CHEESE! Not hard cheese; I’ve given up on making that, and just went and bought some today. But here are batches of homemade ri...
