"The grass ain't greener, the wine ain't sweeter either side of the hill."
First seder.........1 week away and counting!
I guess it's time to start making some plans for the upcoming yom tov?
One would think that after years,actually decades of doing this it would be easy.
Actually, compared to the way I used to approach the holiday things have become relatively matter of fact.
The part that makes it interesting is that the matter of facts are never quite exactly the same from year to year.
For instance,this year I will have to deal with an oven that is on its last legs.
It will be fine for heating and keeping things warm but I don't think I can count on it for any major,high temp cooking.
Speaking of cooking, the plethora of varying dietary choices that each person at our Seder brings with them has me scratching my head as to just what I want to serve this year.
One thing I know for sure,it will be colorful given the number of vegetable dishes that we will have.
By the way, if you are in need of a place to experience or participate in a Seder, let me know.
There's always plenty of room at our table!
We actually have 4 extra feet of dining space this year.
When the hot water heater leaked,the floor buckled and we can no longer enter the house through our front door.
Voila' ...4' extra in the dining room!
I've been watching on Facebook as people from all over the world are posting recipes for Passover.
????????????
I've spent the last 2 weeks noticing that just about every meal we have eaten is doable during the 8 days of this festival.
Not adaptable, the exact same things we eat 99% of the time. The only difference is the pots and pans we cook them in and the plates we eat them on.
Same veggies.
Same fruits.
Same proteins.
Same spices.
No big deal.
So now I have to ask myself "Why then does it all feel so different?"
Shabbat Shalom!
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