In the past few years I have been perfecting the art of SCALE.  And that is, how to plan for more than just ‘a few cookies.’    In this picture, I had just made gefilte fish to serve about four nights of Passover—of which I was only going to be at two of.  This recipe for Salmon Gefilte Fish came to me from my brother.  It is a dish that really doesn’t get the respect it deserves, but it deserves no respect because the flavorless, chewy, gelatin-soaked fish-sponges they sell in the jar are horrible and should be avoided at all costs.   Right up there with box cake mix (comments turned off, sorry).

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