To mark IDC Herzliya’s 20th anniversary, we spent a day following Prof. Uriel Reichman, IDC’s founder and president, and Jonathan Davis, VP for External Relations, around its delightful campus.
One of my family’s favorite Pesach treats is blintzes – potato or cheese – we’re not picky. So every year I take out my trusty fendel (that’s Yiddish for frying pan) and gather together eggs, potato starch, water, some oil, and a pinch of salt and paper towels and begin the hour-long process. While the blintzes are frying I peel the potatoes and boil them. Once they’re cooked they have to be cooled and mashed. Meanwhile the blintzes (the ones that didn’t break) are cooling on the counter. Once everything is cool enough to touch, the filling begins. It’s a lot of work, but worth the effort.
This year however, I have found a much simpler way of serving my family one of their favorite treats. I go to the grocery, make my way to the freezer section and pick up some packages of Flaum’s (parve or dairy, under the hashgacha of the OU and Harav Meir Webberman) absolutely incredible Pesach blintzes. It’s much easier then cooking and I have to say they taste just as good as homemade, if not better.
The other day I made a package of Flaum’s cheese blintzes for supper and the wonderful smell of something sweet filled the air. My youngest son, Shmuel, came home and couldn’t wait to taste whatever smelled so good. (He doesn’t like cheese, so he had to wait for the potato ones to be ready).
Both the cheese and potato blintzes are made with all natural ingredients, are non-gebrokets and like I said before, taste unbelievably great. So, if you are looking for an easy chol hamoed meal or just something to have as a snack this Yom Tov, don’t look any further then your grocer’s freezer and the boxes of Flaum’s blintzes.
About the Author: Magazine Editor, The Jewish Press
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