I don’t mean to be an alarmist or scare anybody, but Passover is just over 3 months away.  For most people, this means very little – you probably won’t start worrying about it for another couple of months – or maybe longer. For those of us in the kosher food world, it’s much sooner than you think.

A couple of years ago Canadian Living magazine asked me to provide them with some recipes for Passover.  At the time, I hadn’t started writing my own recipe columns, and I couldn’t believe how early they needed the information.  For the most part, I’m a cook-as-you-go sort of person.  I can tell you how I do something, but I rarely know the measurements or the cooking times.  Only when I’m writing a recipe for publication do I actually write everything down and time it.  So there I was in December of 2004 hosting a Passover Seder.

I’ve now been writing my column for a year and a half and I remember how hectic last year was.  As I mentioned in an earlier post, I run a kosher food store, and you can probably imagine how crazy it gets (or maybe you can’t… believe me, it’s hectic).   Because the store was so busy leading up to (and including) Chanukah, we’ve decided to close for a week.  While everybody else is on vacation, I’m diligently working on recipes.  That’s right.  Tomorrow the cake meal will make it’s first appearance of the season.

Now, I didn’t mean to worry you.  You have plenty of time to worry about Passover.  I’m just getting a jump on it.  By the way – the first of my Passover supplier lists has already arrived.