2 Days to Hester, 3 Day to Grub

 So the cooking begins. First out of the gate was kasha & pumpkin, which presented a few technical problems. Without a mashed tuber or gourd to act as a binder, even the extra eggs I added wouldn't make them that tight. After baking, they were a bit too open for my taste, but their actual taste was fine and should make it to the weekend. However, rolling them into mini-form was a crumbly fumble, so I moved on.

From the trickiest to the most dependable, the potato & onion. However, another bump in the road: if you peel 25 lbs of potatoes, put them in a large pot full of acidulated water, store them in a dark closet for two days, forget to change the water, then take them out, you will have

1. smelly, mushy but very white potatoes
2. the precursor to vodka production
3. the main ingredient to "kombucha-flavored knishes"
4. a lot more last-minute peeling to do.

So rather than cry over spoiled potatoes, I peeled on, mixed it up, and got those knishes done. Today's production:

• 59 kasha & pumpkin knishes
• 72 potato knishes
• 208 mini potato knishes

I missed my goal of 72 kasha, and scrapped the mini-effort, but now I have the measurements for next time...  Nine to 9, actually that's a pretty reasonable day by food-service standards. Tomorrow, spinach & roasted garlic, pastrami, and a film crew to make me all self-conscious.

And kickstarter!