My first attempt was dismal. I followed the usual directions. Break the matzo into pieces and add to hot water to soften. Drain and add to beaten eggs with salt & pepper, cook in butter. Serve with our usual, maple syrup. Well, I didn’t even get past the first step. After a very short time in the hot water, it turned to mush. Completely dissolved into pasty yucky mush. Four very expensive matzo boards down the drain.
Then I tried skipping the first step, putting the matzo directly into the beaten eggs, following the rest of the directions. We were excited. Matzo brei! The gosh darn real thing. And I ate my portion of it, drowned in maple syrup.
But I should not have finished it. I noticed an old familiar sound, just a few minutes into eating it. My stomach started to do somersaults, grumbling and churning, just like in the old pre-gluten free days. But I couldn’t stop, though I should have. Now, I’m sitting here, typing this, and feeling like crap.
So, who knows? I’ll admit, it could be in my head. But, this feels awfully familiar. I wanted so much to believe that the oat matzo was indeed gluten free. But maybe there’s more to it than meets the eye.
As for me, next year, I will think long and hard before partaking in that usual ritual. Maybe I’ll make Hillel sandwiches with ricecakes instead:).