For many years we went to our vacation timeshare in Hyannis (Cape Cod), MA. It is just two blocks from Chabad Synaagogue. We have a set of cartons with all the necessary Pesach cookware, dishware, flatware, utensils, etc. Another carton with foil and wraps. Because we have used our unit so many years (not just for Pesach) I have made cardboard templates of the counters and cut covers for them out of Flannel Back inexpensive tablecloths. I bring multiple sets for milchige and Fleishige and spares to change if the rip. I apply them with masking tape. The sinks is stainless and I kasher it with boiling water and have rubbermaid style sink insert tubs with drains in the bottoms.
I have and take 2 large Pesach Frying Pans for both Milchige and Fleishige use (4 total) as well as two countertop broiler ovens, two coffee pots, 30 cup urns, 2 blenders, mini chopper, and food processors. The small appliances are so cheap nowadays, that if I need something else I can get it at Walmart or Ocean State Job Lot.
I have a small 5 CU Ft freezer bought for about $169 that I put in the SUV and take with me and usually call a 'Rent-a-center" and have a large Refrig/Freezer combo delivered for the two weeks.
I bring most of the food and cook there. There is a Shaw's Star Market next to the property and they do carry some Pesach items and there is no shortage of KP stam milk, cottage cheese, butter, etc. as well as OJ, Grape Juice, Machine Matzo, jarred fish.
I do cook to a menu where I get there planning multiple meal use of the cooked food. So, When the Chicken soup is ready, I pull and bone 20 lbs of chicken and make and freeze chicken croquettes for Chol HaMoed meals over mashed potatoes. I also portion 1lb Gladware containers of the cooked chicken and freeze. It will be used for chicken salad later in the week, and some is chopped fine and added into the stuffing for the Turkey I make for the final days.
I make two deep full size sheet pans of a gantzeh Tzimmes including a whole brisket. The brisket is removed and sliced and served at the S'darim, but the tzimmes is packaged and served later in the week as veg for Fleishige meals.
I make my basic meatloaf/meatball/hamburger recipe from about 40 lbs of extra lean ground beef (I grind it myself)/ I then make and cook meatballs to be served in Tomato sauce one meal, baked with chicken necks and wings in Gold's jarred salsa-(Mex Necks and balls) for a spicy meal. A couple of meatloaves, which will be served as a hot entree, or as filling for sandwiches on matzo meal Pesach rolls, and hamburger patties which I make on a small tabletop model gas grill out on the patio (It cost me about $40 the end of one summer, and is dedicated to Pesach use).
The seasoned ground beef and cooked soup chicken is also used to make Pesach knishes and Matzo lasagne.
Since Matzo Balls freeze very well, I make about 300 of them, leaving 100 in the fridge for the first days and pack in 5 groups of 40 for the rest of the week.
Boneless chicken breasts are used both dipped in matzo meal and fried or on the grill. I generally make veal chops one night, schnitzel style, and grill lamb chops out doors. We pack hot dogs and salamis for the kids.
Mrs. B and the girls plan the milchige meals, but we do pack a cooler full of packaged sliced hard cheeses for breakfast and lunch use.
I buy all fresh vegetables on arrival, but bring my owns spices, as they are not readily available. We don't bother with ice cube trays, I just buy bags at the supermarket next door as needed. The Timeshare is not busy off season and will let us store them in the freezer in an empty unit.
Now that the kids are grown, Pesach is at home. The equipment is all boxed and stored in hips that someday we can do this again with grandchildren in tow.
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