Recent conversation with Kidlet #1 over a breakfast of matzo brei:
Kidlet #1: This is good, what's it made of?
Me: Crushed matzo crackers and egg.
Kidlet #1: What's that?
Me: An unleavened bread. They're like giant crackers. My dad used to buy them for me when I was a kid. I'd put a ton of margarine on them and eat them for a snack.
Kidlet #1: Cool. Are you going to write about it on your blog?
Kidlet #1: Do you still call us kidlets?
Me: Yeah...but I guess I should change it now that you guys are teenagers. What should I call you?
Kidlet #2 calls out from the living room: Starlord56! Starlord56!
Ummm, ok.....so I'm NOT going to call them Starlord56 (although I do kind of wonder where the heck he got that idea from?) but I do think they're due for an update. They're hardly "kidlets" anymore at 12 and 15 years old. Kidlet #1 is taller than me and just started shaving for goodness' sake! So maybe I'll just start referring to them as Teen Z (Kidlet #1) and Teen B (Kidlet #2)? That should suffice, right? ☺
Anyhow, this weekend try making some matzo brei for breakfast (or a snack), you'll love it. My favorite recipe is Ruth Reichl's, although I use a little less butter than she recommends (her recipe uses 6 tablespoons). Reichl once described matzo brei as, "one of life's perfect foods." I think she's absolutely right, the dish is quite delicious in its simplicity.
1 teaspoon salt
3 tablespoons unsalted butter
1. Crumble matzos into a large sieve placed over a bowl to catch crumbs, then hold sieve under running cold water until matzos are moist and softened but not completely disintegrated, about 15 seconds. Gently press out the excess water.
2. Transfer to bowl with crumbs, then add eggs and salt and mix gently with a fork.
3. Heat butter in a 10- to 12-inch skillet over moderately high heat until foam subsides.
4. Add matzo mixture and cook, stirring constantly, until eggs are scrambled and matzo has begun to crisp, about 3 minutes. (I usually flip them halfway through, I like them slightly crispy on both sides.)
* Sometimes I like to mix it up by adding in some sliced spring onions or a shake of garlic powder. Or go sweet and sprinkle it with a some cinnamon and brown sugar or a wee bit of maple syrup. There's a matzo brei for every taste.