Running out of time . . .

I’ve been working frantically to finish recipe testing. I’m at the point where I think I’m done with new recipes — though if something strikes me, I’ll have to give it a try. Now I’m going through my files and re-testing recipes I’ve developed over the last 3-4 years.

It’s interesting to see what I was doing back then. A couple of recipes were eliminated immediately after reading, a few were eliminated after trying. A few of them were gems. But even some of the gems needed a little tweaking and they all need good editing. I just spent an hour going through all of the recipes I tagged “Passover” and I have 30-35 recipes to cook through over then next couple of weeks.

The rush is because Rosh Hashanah will be here soon. I know most people won’t give it much thought for a couple of weeks, but I’ve got to be ahead of the game. My real job involves a lot of sourcing and ordering for our store. I spend hours going through product lists, on the internet looking for suppliers and on the phone trying to find out what is or isn’t available.

This year, for instance, I’ve been having a hard time finding Israeli honey. None of the kosher food suppliers that I use have any on their lists. It’s not imperative that the honey be from Israel, but I like to have a selection of honeys available and the Israel part is a nice bonus. (An assortment of honeys is a nice gift to take if you’re going to dinner for R.H.) So it took 2 days, but I think I found a source – not a food supplier but a Judaica company.

It’s not just about the honey. I spend a lot of time working on meat orders with my dad (he’s our meat department), guessing how many briskets and turkeys (and chickens and lamb, etc) we’ll sell out of the store and how many we’ll need for the prepared food part of the business. Then we need to put together an order form for prepared foods and somebody had to do an ad for the newspaper. And finally, I make sure the store is stocked with all of the essentials our customers might need for the holiday (kasha, noodles for kugel, yortzeit and Shabbat candles, etc).

So that’s all taken care of. Our first big order arrived late Friday and now we spend a couple of weeks getting more orders in and taking orders from customers. Before you know it, we’ll all have to be in the store helping customers and in the kitchen prepping food.

And that’s where the urgency is coming from. For the book to be ready to print in January, the recipes should be finished before Rosh Hashana. By finished, I mean tested and typed (hopefully). There will still be a lot to do after the recipes are done, so I’m giving myself a RH deadline. Besides, it’s kind of nice to think that the testing work will be done by the new year. The question is, will it?



  1. I just have to thank you, Pam, for your marvelous soup book. Because of you, my family actually thinks I can cook; and because my daughter practically lives on chicken soup, it is nice to have variations. Can’t wait for your next culinary publication!!!

  2. Dawn,

    Thanks so much for taking the time to write. I love to hear that people are using and enjoying my book. I’ve been hard at work on the new book — hope to have it out early 2010!

    Thanks again,

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