For many, it is a very different Passover this year. As each family remained cocooned in their own homes, there were no gatherings of cousins, grandparents and in siblings, no welcoming of family travelling in from near and far, no heated political debates over a symphonic feast for twenty five people.
For us, although the pre-pandemic plan had been to have my brother's family, my parents and my parent-in-laws travel to us for both seders from out of town, and to add some friends to round out the table, we still had a very freilach (joyful) pesach. I prepared a traditional meal, and started on Sunday by making a batch of chicken soup. On Tuesday, I made quinoa and the deliciously sweet charoset, and the first of two briskets. It was my first time making brisket, and although not complicated, it's quite an intimidating cut of meat. On Wednesday morning, in went the second brisket, and somehow I missed "Step 2" of three steps and somehow forgot to cover it for three long hours! I'm not sure dry it ended up tasting, since I don't eat red meat, but my family, bless them, seemed happy enough even with the second one.
Still on Wednesday, Ava and Ezra made the matzhah balls, which were just the right fluffy consistency. I use the quinoah to make tabouleh by adding chopped cucumber, sliced cherry tomatoes, green onions, mint and parsley, along with a simple dressing of lemon, olive oil and garlic. It's such a fresh, healthy recipe, one that I found two years ago when we hosted our first seder.
I roasted potatoes as well as asparagus, which I served with lightly roasted mandarins. I made chicken marbella and two good old chocolate manichevitz cakes from the box. Although I tend to loathe cake mixes, this one is always a winner and saves time with the myriad of small things to do for a seder.
I always forget how long all the small things take, when you put them together - boiling the eggs, preparing the seder plate, setting the table. Thankfully, my kids were quite helpful this year. Aiden helped set the table, Ezra prepared the seder plate, and Ava made the frosting by stirring in just the right amount of oil and boiling water, and spread it beautiful onto the cake.
By the time everything was ready, it was about 7:15pm. We were all dressed up and I will admit that it felt like a real, formal seder for us. All the smells were there, the scent of chicken soup in the air, the traditional seder plate and matzhah on the table, the hagaddahs laid out. The kids enthusiastically participated in the reading and the songs, and I felt extremely blessed, thank you G-d, for having my family. I know that there were many who had seders alone, the less observant ones enjoying a zoom seder, the more orthodox ones without virtual family to curb the feeling of isolation.
After a huge, delicious meal, we went through the second half of the seder. We loved opening the door for Eliyahoo and I wondered if the neighbours heard us and perhaps even enjoyed the familiar tune, although it wasn't so early when we got to that point. The seder ended at about 10:45 on both nights, our bellies full, our hearts content.