It's that time of year again. Time again to make the nod toward a religion I adopted because it suits my questioning, snarky nature better than the one I was born into. It's time for Pesach (that's Passover to all you goyim out there).
It's time for another seder.
A seder is a ritualistic meal served every year at Pesach, which involves the reading of certain texts and the eating of certain foods in a certain order. It can be a tedious affair lasting many hours, putting everyone in attendance into a miserable mood.
But unless you're observant, which I'm not, there is a lot of room for creativity. And when I have a seder (I've had three or four of my own), I interpret the rituals broadly.
For example, five years ago I launched the much-truncated and hugely popular Seder For Those With Small Children.
I know. I have no business throwing a seder, since I can't be relied upon to successfully steam asparagus much less prepare several large courses all at once. But I have done it in the past, mostly out of a desire to indoctrinate my children with a sort of basic Judaism that they can forget about as soon as they leave the nest. But also because, damnit, I really do like gathering my friends around a table. But it's a lot of work, and the panic I live with in the days leading up to the event take five years off my life. And that's really starting to add up, so it would be prudent of me to reconsider.
But I've ignored the holiday these last few years in lieu of emotional distress and am now feeling ready to face anything, even those four glasses of Manischewitz. Three additional facts compel me as well:
Kitchen Goddess Julia Regalado will be in town staying with me that week. With her at my back, what could go wrong?
If anything does go wrong, I will have Marsha and Terry in attendance with their traditional Passover Cosmopolitans at the ready, and nobody will care if the lamb turns out as bad as it did that last time.
And even if everything goes wrong, think of the blog fodder.
I got two weeks. And G-d help me. Anyone got any good (and easy!) recipes for charoset?