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).
Master of Low Arts 