After most of the day, I’ve finally recovered from last night’s Passover seder. I’m glad it’s my practice to take the day off following the seder. I didn’t get to sleep until about 3AM this morning, and the food coma lasted into this afternoon.
This year the first night of Passover falls on a Monday evening, so I didn’t expect to have many people come. The turn-out looks to be higher than my expectations; we might have six people.
It’s about 10:30AM the next day, and I’m still recovering from the post-seder food coma.
This year’s Passover seder (on Friday evening) is more logistically complex than previous years, even though the number of people is fewer.
This year I organized my Passover seder at the home of Sabrina and Michael. This year, Passover and Easter fell on the same weekend. We wound up blending those two and the pagan holiday of Ostara into PassEastara.
The seder went well. There were a total of 11 people there, making it one of the largest seders I’ve ever conducted. The crowd more boisterous than I’m used to. Still, the Haggadah was read and the food was served. That’s a good way to celebrate freedom!
My usual notes:
– Several people requested “finger-puppet plagues” for next year.
>– The recipe on the back of the Yehuda Matzo Meal can resulted in the best matzo balls I’ve ever made. Stick with that recipe. (Secret ingredient: baking soda; it turns out that this is kosher for passover!)
– A couple of latke notes: There was not quite enough egg in the latke mix; fortunately Michael was willing to make a special trip to the grocery store for more eggs. (They proved handy the next day for dyeing Easter eggs.) I originally had three eggs and three medium potatoes. An extra egg is better than not having enough, since I can always soak up excess liquid with matzo meal.
– Three potatoes made barely enough latkes for 11 people. (A couple of folks started eating the latkes before the meal was served, which may be throwing off my estimates.) Consider four potatoes if I’m serving ~12 people again.
– The roast came out a bit rare for my taste. I realized what went wrong a couple of days later: the temperature probe was close to a heating element in the oven, and so registered a higher temperature than the meat actually was. Next time make sure the probe is inserted into the side of the roast, not the top.
– Otherwise, there were plenty of leftovers, as usual. Four packages of spinach and four jars of pearl onions was plenty for 11 people.
Next year, Erev Pesach is on Friday, April 22. See you then!
The theme for the seder this year turned out to be “family.” Three guests, who dearly wanted to come, could not due to family obligations. Of the seven guests we had this year, six of them (once enough wine was consumed) shared trials and tribulations associated with their family. Yes, I was one of the six. The one who didn’t share a family story came to my seder for the first time, and didn’t know most of the people there; they may have kept quiet.
This year we had five at the seder. This is about what I expected, since Erev Pesach fell on a Monday night.