We had what I consider to be small seders this year ― 6 people the first night at my sister’s and only 10 (plus our 2 toddler grandchildren) here for the second night.
I am from a family of six (I have 2 brothers and a sister). My mother had two sisters – each with a spouse, one with three children and the other with five. Adding in my grandparents meant that we had 20 people at each seder. So 20 is what I always considered to be a normal-sized seder. (more…)
Our MESH guests were once again treated to a meal of barbeque chicken and roasted potatoes, this time with a side of chopped salad. For the three vegetarian meals, we warmed up leftover mini-quiches and cheese kugel from last Saturday’s kiddush. (more…)
Pesach for me has always been about more than the actual week of the holiday. It starts several weeks before as I think about clearing out all the chametz from our pantry.
Here are a few of the recipes I’ve come up with over the years to use up pasta. During most of the year, I make pasta once or maybe twice a week. However in the last few weeks before Pesach, we might have pasta almost every night. We also usually have stockpiled several large jars of marinated artichokes as well as cans of beans and tomatoes. (more…)
When we visited the Czech Republic, it was bittersweet to see restored synagogues in every town we visited although there were no longer any Jews. But in Spain, as we found out on our recent visit, there is mostly nothing remaining. Jews were not only expelled from Spain but their heritage was erased. (more…)
The team of Sarita Eisenberg, Lou Hammerman and Linda Ariel whipped up 30 meals and had them bagged and ready to go when Aileen Grossberg arrived at 4:45pm to bring them over to MESH.
