Okay, we're almost through the first week of Passover prep. It's time for a mini recap of Professional Organizer Rivka Slatkin's first four tips. To get out of the starting gate on Passover, Rivka suggests you begin by ordering all your Passover meat. Then clear out all your old clothes and start your Passover clothes shopping. When that's done, start your cleaning and establish a "Passover center" to store all your Passover gear.
Here's Rivka's next tip.
Tip#5: If you have prepared for Passover before, look over your Pesach kitchen inventory and determine what kitchenware and cooking tools you need to buy or kasher for Passover. If this is your first Passover, everything that you purchase now will go into your Passover kitchen inventory. Designate a separate place in your basement or kitchen cabinets to store all your Passover wares.
Now for my recipe. We've already done fish and soup, so salad is our next stop.
Recipe #5: Baby Spinach and Portobello Mushroom Salad
This quick, easy and delicious salad combines tender baby spinach with the bold, earthy flavors of sautéed portobello mushrooms. For Passover, substitute fresh or frozen garlic for the prepared crushed garlic called for in the recipe.
Please come back tomorrow for tip #6 and another recipe.
For more detailed plans on how to make Pesach Perfectly Organized, please visit www.Jewish-life-organized.com and take a look at the Yom Tov Perfectly Organized Collection, written by Rivka Slatkin, Professional Organizer.