We are now in the week of Pesach. We had a truly wonderful Seder this year, highlights included eating a delicious variety of charoset, singing with Susan Cogan, Neil and Charlotte Marcovitz, hail (marshmallows) flying around the room during the recitation of plagues, and (gently) whacking each other with scallions during Dayenu. Across the board, the consensus seems to be that we should have a similar Seder next year. Never mind the stress of preparing/hiring a meal; the charoset with matzah and chrain more than sufficed. Thanks to all who helped out: Pat Dunphy and Doug Marshall, Sam Savard, Francie Lake, Lizzie Dailey and Laura Weeks.More
PESACH SEDER FIRST NIGHT: ON ZOOM: We will be holding our Pesach Seder First Night, March 27th, Saturday night, invitation sent separately. 6 pm – 8:30. Some people have asked for some basic instructions about preparations this year (please contact Kolot Mayim if you would like an invitation):
First night is Saturday night so we have a few complications to understand as we proceed with our preparations:
· If doing Bedikat Chametz, (searching for chametz), it must be done Thursday night (March 25th). Keep track of where you have hidden chametz, so you find it all!
· Biyur Chametz (destroying chametz, usually by lighting a small fire outside and burning last of the chametz that has been set aside) is done Friday morning.
· All preparations for Shabbat and Seder meal should be done on Friday, including preparation of Seder Plate elements that require cooking/roasting.
· Preparation of Seder plate completed on Friday – roasting of bone/parsnip and egg. Seder plate can be completed with parsley, charoset, and maror (bitter herbs) before Seder.
· Challah eaten for Shabbat: If your kitchen is Pesadikke, then you will want to eat it in a place that is not Pesach-ready – such as outside or over a paper plate so no crumbs spill.
· You will want to make charoset. See: https://www.thespruceeats.com/charoset-recipes-from-around-the-world-4031811
· As we are on Zoom and not at a communal table you will want to have your Seder plate, Matzah, charoset, wine/juice and wine glass, parsley, and salt water all at the ready, nearby your computer screen.
· We will be using an on-screen Haggadah, but you might want to bring your own Haggadah to your table to follow singing the order – the font is a little small. Otherwise this is a wonderful resource from the publishing wing of the Reform movement: CCAR.
· Have a cover for the matzah – if not a matzah cover then a cloth napkin.
· Have a basin and cup and small towel so you can wash hands (for ritual washing).
· You may want to prepare a small plate of appetizers – vegetables, hard cooked egg, pickles – just not matzah – yet!
· We will pause for eating our meal for 30 minutes and then resume our Seder. We will be joining each other in 3 different breakout rooms during the meal to visit and shmooze.
· Matzah, chrain (horseradish) and other Pesach supplies are available at Aubergine and at Fairway markets.
· We will be reciting Havdalah after making the blessing on the first cup of wine; we use the candles lit for YomTov as Havdalah candles. No spices needed.
Pesach: April 8th. Wednesday evening, 6-9 pm First Night Pesach Seder: We only have a few tickets left for our Seder. Tickets are $40 for members and $45 for non members. Seats are only reserved if paid for – please ensure you send in your payment online by going to the bottom of our Donations page.
Chag sameach everyone, I hope you all have a freilech, a joyous Seder and Pesach.
Even as some of us may be scrubbing corners of cupboards and thinking about menus for the coming week, I have suggested that this is also a time for us to take a spiritual inventory, an opportunity for cleaning out the inner shmutz that may have collected over this past year.