Hee! nilmearaly post.
I was wondering, though, maybe you'd prefer to wait with the first time you cook kosher, until I'm actually there, to make things easier for you?
Oh, yes, that's what I meant - sorry, I should have clarified. You wouldn't have this meal waiting for anyone - it's literally a question of boiling water (in a brand new never before used Pyrex glass pot, just for you!), adding pasta (will get the kosher kind, with one of the kosher symbols you sent me), grating some cheese (going to be procured from the glat-kosher place here in town, with me checking every symbol they've got, with a brand-new never before used microplaner) some pure organic virgin olive oil (only thing in it is olive oil), and some fresh organic pignoli (pine nuts), toasted on a fresh sheet of aluminum foil.
You get to check everything before it's put together as food. I just meant I'd have everything ready for your approval before assembly, because once you've approved (and you will - trust me, I used to cook kosher for my Russian Jewish, kosher-keeping diabetic father when I first learned to cook, but it's been a very long time), the time from approval to dinner is just about five minutes. It's a very easy meal.
Will also bake some challah bread, which I love, because, well, egg bread, what's not to love? Not sure that San Francisco's signature bread, sourdough, is kosher. And for the BBQ, I'm going to make you some m'jedrah, unless you object.
Oh! Question - do you need kosher wine? Is there anything about basic champagne, specifically, that prohibits you drinking it? Because I was planning on a few bottles for the BBQ, so that we could have a toast, but if you can't, I'll also get you some kosher wine.