Monday, April 18, 2011
Why is this Pesach seder different from all other seders? For starters, because it was 90 percent read/led by my precocious 6 year old. But also because we continued a childhood tradition of dying hard-boiled eggs with Easter egg dye and placing the prettiest on the seder plate.
My in-laws joined us around the seder table this year, and while A barely made it through our abbreviated 30 minute seder without losing it, it was a pleasant meal and one my children are sure to remember. Josh cooked a fantastic roast chicken and matzo ball soup as well as sweet potatoes and homemade horseradish. I contributed the charoset and Smitten Kitchen's addictive chocolate toffee matzo, which I sprinkled with pecans and sea salt.
And I'm because I'm still not tired of sharing pictures of my new dining room...