So the boy and I had courgettes, broccoli, mushrooms and lamb fillet last night, he seemed to enjoy it well enough, his hair was crazy from the perspiration of his sleep. The mushrooms were sauteed in chicken fat - yum! I did the food in the correct order this time and the last step was the gravy, cream, green peppercorns, some herbs, salt and red wine. Since I used the the balance of that splendid Beaujolais in the cooking, I had to simply open another!
I looked at the baklava tray this morning and thought to myself, surely I didn't eat THAT many, amazing what will happen over a period of three or four days, or was it longer?
It is disappointing that they had to find some way to defile it by putting high fructose corn syrup in it, i mean it is supposed to be made from flour, butter, nuts and honey wtf did the corn syrup feature in that product list? All those other ingredients are cited as being in there anyway!
I also wonder at how they can honestly call this Kosher, i mean Kosher foods surely have their origins in many instances based on ethical and principled animal husbandry and agricultural practices. Corn syrup and it production is hardly responsible, and besides the current line of thinking is that along with hydrogenated vegetable oils, corn syrup is in everything and not good for you.
So, inspired by Sinbad's baklava (there's something in a name) I looked up kosher and "corn syrup" and here's what i found for passover.
"Under proper supervision, corn syrup can be kosher for Passover. We can permit some products made from an ingredient that itself would ordinarily be considered "chametz" or not kosher for Passover.
The general rule was to prohibit corn syrup when it was uncertain whether the preparation of the corn syrup was done with the appropriate supervision. Secondly, rabbis could prohibit corn syrup, which is a sweetener, as there are other kosher for Passover sweeteners, including potato syrup and sugar.
However, under the right circumstances, corn syrup can be kosher for Passover."
This is altogether a disappointing response, I mean I don't like it. In fact, since Rain Creek Baking has an email address I am going to write and complain that they have defiled a perfectly good product by value engineering it into a frankenfood.
I was inspired to reduce the temperature on the house thermostat, it was set to 70 and I put it down to 60, which was ok through the night however when I came into the kitchen this morning it was thoroughly uncomfortable; when I checked the actual ambient termperature it was 62 so I'd have had to wait a few more hours before it would have kicked the heating on again.
Nice experiment, no thanks, admittedly I only ran it back up to 68 but nonetheless, those 7 degrees made a difference. 
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