Springtime and Passover
Here in the Midwest springtime takes forever to fully arrive. In early April we are apt to have one more snow. It’s a reminder that we have the fortitude to have once again lived through a cold snowy winter, and now the parks are getting green again and bulbs are beginning to come up.
It means we are witnessing rebirth and growth. How marvelous.
Springtime means Passover to me. The tradition of hosting the Seder has been passed down to me from my mother Miriam and her mother Lilian.
“Why bother”, some would say. Well, if everyday were the same I think we would forget to embrace our traditions, our special flavors and smells, and the preciousness of a holiday that embodies family, food, freedom and tradition.
The Seder in our home has always been a formal affair, and to this day I put out all the fancy stuff for the special nature of the occasion.
And before I go further, let me say that I love hosting the Seder.
Once again I am beginning my springtime tradition of looking over past Passover notes, considering when to make the soup, wondering if we really want more starch made out of matzo, or would two veggies be better? Stuff like that.
This time of year brings on memories of the smells of chicken fat, matzo meal in its many forms, briskets and chickens being roasted (in our house a Capon was preferred) wafting through my parents apartment building. Upon arriving at the 24th floor, the smells would intensify and I knew Passover was upon us.
My job for many years was to make the matzo balls, and to not forget to add the very special homemade gribenes (fried chicken skin - for the uninitiated) that is placed in the middle of the dumpling for a surprise of added flavor when opened in the soup.
About now in some homes there is inevitably a discussion that hosts have about the amount of people they will be inviting to their home for Passover. One hears “we are only 27 this year, which is small for us” to “we are going to get set up from Manny’s Deli and have a small group” and so on. No matter what the size or style, Seder and Passover are about gathering to remember.
For me real Springtime comes when the candles are lit and we pass out our Haggadah's. I look around the room and I see not only my immediate family and dear friends, but also all of my ancestors. I thank them for having given me opportunity to live a rich full life. I remember that I am blessed to be free, blessed to be free to be who I am, and live the life I want. Made even more profound this year when our freedoms are being so threatened.
You might ask what does Passover have to do with my pastries, well by the end of seven days, some of you will be sick and tired of matzo in every form and a homemade piece of Rugelach should put a smile on your face!
Happy Passover, Happy Easter, Happy Spring!
Enjoy!