It goes without saying that my charoset wins hands down over the competition (Robert).  Avdi would agree if he were in town (he has to, I’m his mother).  We are unanimous in that.

I decided to do things a little differently this year.  I’m making fresh salmon (E’s idea) with fresh dill and white wine, for the entree, and I’m even going to do a very abbreviated actual Seder.  That is, not the “standup” improv version, but the reclining one!  We’ll see how that goes.

The rest is fairly traditional–my version of tsimmes (sweet potatoes, pineapple, cranberries, sultanas, crystallized ginger, brown sugar, and sweet spices), and the obligatory roasted fresh asparagus, with oranges and fresh rosemary.  And of course the seder plate, matzoh, lots of cheap MD “sacred syrup”, and all the seder trimmings.

It’s just us this year in Tennessee, but we’re making the most of the simple life we have.  L’chaim–to next year in a more just world.  Until then, see you under the table!