It's nice to be able rush out of your apartment at 9pm to your local supermarket in desperate need of kasha, then having to select from not one, not two, not even three but four different variations of said grain. (It comes in whole, course, medium and fine, referring to the level of grind the grain went under. Whole tends to fall apart to easy in a knish-application, and fine goes mushy. I got course.) I tragically underestimated the amount of kasha I'd need during the day, and ended up making a second batch during the evening's assembly/baking.
Today we popped out a whole mess of kasha and several dozen pumpkin knishes. The pumpkin filling was supplemented with butternut squash, eggs, salt and shortening -- I was tempted to go crazy with the spices, but it's simple pumpkininess stayed my hand.
Other than fillings, I cooked the 45 lbs of onions for about 10 hours during the day. The three white stinky trays at the begining of the day became one golden mahogany brown tray by time it was ready for assembly...
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