It’s still more than two months until they’ll be eaten, but the blintzes are ready to go.The annual Blintz Brunch at the Lawrence Jewish Community Center, 917 Highland Drive, is Nov. 4 this year. But members have been toiling in the kitchen all summer to get the pastries ready to go in advance. They just got done on Sunday.”I believe people are impressed by the organization of the brunch when they come to enjoy the food,” LJCC member Terri Rosen says, “but they don’t realize that 4,000 blintzes are rolled by hand by community members at four different sessions. Also, to prepare the cheese filling for one session it takes 64 pounds of dry cottage cheese, 7 pounds of cream cheese, two dozen eggs for the cheese-filled, and 36 pounds spinach and 25 pounds of potatoes for the two other varieties.”!For the uninitiated, a blintz is a traditional Jewish treat. It’s dough filled with cheese or other fillings, and enough people find them delicious that hundreds go to the popular Blintz Brunch every year.Here’s the process for making a cheese blintz, according to Rosen, who has been part of the event for 20 years:Cooks meet on a Friday at HyVee, 4000 W. Sixth St., to mix the cheese filling with an industrial-sized mixer.Then, on the following Sunday, about 20 members get together to roll the filling in dough.”The rolling of a blintz is similar to making an enchilada,” Rosen says. After they’re rolled in the dough, they’re browned on grills, then stored in packs of six, boxed up and stored again at HyVee.It’s all a lot of work, but it’s over for now – at least until the brunch from 10 a.m. to 2 p.m.. Nov. 4.”Next to the actual day of the brunch, the best part of the whole event is the days of preparation,” Rosen says._ – Faith Files, which examines issues of faith, spirituality, morals and ethics, is updated by features/faith reporter Terry Rombeck. Have an idea for the blog? Contact Terry at trombeck@ljworld.com, or 832-7145._