Wow, what a trip to celebrate the Passover and read the story of the Exodus and think about all the folks who are fighting for their freedom in the Middle East???!!!
Gefilte fish from Ziggy’s in Houston.
I roasted a leg of lamb for the main course.
Mama Judy taught me how to make her matzoh balls and her charoset. And I made my own horseradish sauce to serve with the gefilte fish and the lamb.
We drank three orphaned bottles from the Hippie Six-Pack — a gently sparkling Cortese and a still Barbera by Valli Unite and Tony Coturri’s Sandocino.
The Barbera by Valli Unite is one of the best wines I’ve tasted in 2011 and it is simply SINGING right now. Cannot drink enough of it. All of the wines were made using native, ambient yeasts… definitely not kosher for Passover (and we obviously don’t keep a kosher kitchen) but it was interesting to contemplate the role of yeast in the religion of Natural wine and Passover. If humankind’s use of yeast is the rational distortion of nature (as Lévi-Strauss interpreted it), Passover is the festival that removes yeast from our lives, instructing us to banish yeast from our homes. A rational distortion of a rational distortion? Of course, the Passover seder could not be complete or completed without wine. And so yeast is inevitably and invariably part of the ritual. (The best source for kosher for Passover wines, btw imho, is our favorite wine writer and one of our favorite people in the world, Alice Feiring.)
Three generations sat at our dining room table for our first Passover seder. As I led the seder and read the words, “It is because of what G-d did for me when I came out of Egypt,” I thought about the generation of my family who fled Eastern Europe at the turn of the last century, before the Russian revolution, to make a better life for their children in the U.S. For all the headaches and troubles we deal with on a day-to-day basis, we sure have a good life and we sure are lucky to have each other.
Hag sameach, ya’ll!