Semolina is light and crunchy. It needs a lot of water to soften, as when it’s cooked as porridge or steamed to make couscous. It was distinctive and good in the pizza crust, which needs a certain tensile strength to hold toppings – but it’s not for recipes that should result in a dense, chewy product.

I remembered why I bought so much darned semolina – I had it in mind to make pasta.

Oh. Now I know what we’re having for lunch today.

I am totally DISorganized, which is why I need to many safety nets!!

I am really good at using up leftovers and making due without…..

It looks to me like you’re fairly organized: a back-up shopper or two, plus reserves at home. Really good!

Finishing supplies before Pesach…it occurs to me that right now that’s a thought going through the heads of all the housewives in Israel .

Like – how can I get some of that semolina into my hamentaschen!?

A friend of mine has been doing my shopping for me (with my credit card) for months. (There are no words to express my gratitude for the chessed she is doing for my family!!)

She usually goes shopping on my chemo day, and I constantly forget to prepare a list in advance. She is so wonderful and patient that I can usually get it together enough to get her at least a partial list.

A few weeks ago she was sick, as were me and my husband. No one was up for shopping…. So I dug into my freezer and pulled out our “emergency chicken.”

On any given week, I can make do without just about anything.

The things we most need to restock: milk and eggs.
Next on the list: chicken and vegetables

I usually have at least some soup vegetables chopped and ready in my freezer….

And I usually have a store of onions, garlic, and several root veges…

Not shopping for a week — no problem
Finishing all our stores before Pesach — that is my challenge

The challenge can’t be imported whole from eGullet. It’s aimed towards an American public. Personally, I was amazed at the quantity of prepared foods in the photos posted to eGullet. As we eat and shop differently than folks in the States, it’s only sensible to adjust the idea to the Israeli way of life.

I do buy and freeze pittot, which are convenient for my daughter’s school lunches – but I routinely bake yeast bread and quick breads for family meals. There are enough pittot in the freezer to get through this week, but I’m running out of flour.

It’s kind of cool: instead of automatically going out and buying more flour, I’ve had to stretch myself a little and think up ways to use the starches I have. On Thursday, I’ll buy just enough for challot – we’ll eat pasta and rice and couscous till Shabbat. I have too much of that stuff stored away. Could be worse, eh?