Purim Seudah

Making a menu for the purim seuda has very different considerations than for any other meal.

Firstly, whereas you usually only have to think about how it tastes going down, on purim you also have to know how it tastes going up.

Secondly, you want to worry about how it will stain your clothing, carpet, and furniture. After being mixed with wine, and all the other things being served.

Third, it should be something which is easy to eat with your hands, because nobody has the patience or dexterity for a fork.

Drunks. Grill. No thanks.

Popa: The scene you just described is Uch!

Mods! Since when do we let posters call the mitzvos “uch”?

how about potato blintzes with mushroom sauce

then have popcorn chicken(bite size chix cutlets with a dipping sauce), corn beef with a mustard sauce or a deli roll, or u can make veggie pockets.

dont forhget the soup with kreplach

For years I was in the kitchen or grill cooking all day while the groups were coming in and the kids with the sheloch manos and I felt like I missed out. I always made the BIG purim seudah for the whole mishpacha..brothers, sisters, in-laws, nieces, nephews, next generation. We never knew how many exactly would show up. And then there were the strays, the kids friends who would just stop and eat with us. So a few years ago I decided that I would NOT be stuck in the kitchen and I would not wait for everyone to come and wash which also caused a lot of machlokes. So I started ordering huge hero sandwiches and sides from our local deli. Everyone loved it. They all washed to the sandwiches and took as much as they wanted because many were stuffed with nosh from the day. Everyone was happy and even took lunch home for the next day. I was happy because I got to enjoy the day like everyone else.

I don’t know what I will do this year because I am in aveilus. Two of my kids are going away and i just don’t have the cheisek to make a seudah because it is too difficult not to make it like usual and not to make it without my mom!

hard seuda to plan – i make a big pot of stuffed cabbage which fits for the run in run out crowd, plus serves as the seuda entree, i just keep it on v low flame the whole afternoon/evening – then i prepare some trays of sliced roast, sesame chicken ,rice, chinese vegetables, mashed potato scoops which stay in the oven on low, and get served kind of as needed/ I also have a large container of marinated salmon in the fridge for people who want something lighter, and extra bilkelach for latecomers.

A hearty soup for starters (that’s all some will have) then I make hamantaschen knish -potato filling, mushrooms filling and this year a spicy ground beef mix,dipping sauces on the side.By this time the kids have disapperaed to play,the men are imbibing heavily so the a few pretty salads and some chicken or roast for the women covers it.Dessert is usually candies or cake that came as shalach manos.