Pesach Season

My invitation to do one of the Pesach Torah readings arrived.  The one selected I've done before.  It comes out on Shabbos this year.  I'm indifferent to making a commitment but I cannot defer a decision too long. Somebody else read that portion last year.

Other parts of the Festival are more difficult to bow out.  In many ways, my personal concept of a year centers around Pesach.  In the Jewish Calendar, the first command given to us as a people was to set the solar calendar to begin two weeks before Pesach.  For me, it has always brought a transition.  My birthday this year coincides with the First Seder.  Past my prime, but still able to prepare and execute the Festival with the right pacing.

The weekly Shop-Rite ad arrived in the mail.  It has a section on Pesach food, though the display aisle has had items for a few weeks.  I saw what's on sale.  A gefilte loaf.  I usually make one for Seder.  If discounted enough, I buy two.  Jarred gefilte fish too expensive.  Matzoh meal I use all year round.  The price comes down this season so I stock up.  Good deal with the coupon next week.  Macaroons.  Goodman's brand the best buy.  Usually I get four.  They no longer come in cans, something once very useful for portioning and freezing the chicken soup that I make in quantity.  I don't think I will get farfel this year.

The big dinners, two Seders and a yontif at the end is when I am most likely to have guests.  Shabbos, First Seder right after Shabbos, yontif Shabbos, and Sunday at the end.  This poses a challenge, though one I've experienced before.  It means I cannot poach pears for First Seder desserts but can for the final shabbos dinner.

Menus are almost programmed.  The Seder ritual specifies most items.  Charoset allows some flexibility but simple almond, apple, wine, with a splash of cinnamon has become quick and easy.  The entrée of default has become a half turkey breast, easy to season and roast.  Salad has a few ingredients.  I make a matzoh kugel, though I have a lot of potatoes, so maybe a potato kugel for Seder and matzoh kugel for closing shabbos.  Asparagus comes on sale.  So do chicken parts, thus from scratch chicken soup with matzoh balls.

Moving dishes upstairs from the basement should go easier this year, as I organized them better last year.  Moreover, the newly hired housecleaners will do their thing a few days before, in anticipation of the carpet cleaners who come for their annual shampoo a few days before.

I approach this spring, with the equinox still a week off, a little beaten down.  Pesach remains a challenge for me, an obligation to other people at home and at the synagogue.  I pull it off each year.  No reason not to rise to the occasion when this year's Festival arrives.