pesach

passover is coming up, and we're hosting the first seder again. when I was in college, I used to go to my brother in law's aunt's house, where she had made her own haggadah with their favorite readings and relevant pictures from their family, etc. I thought it was really special, and last year had considered doing it myself, but had short notice and didn't expect it to become a yearly thing. now, I am doing it, despite the short notice. I realize that I really enjoy the seder service much more than I ever realized and that I look for specific parts of it every year. as I flip through the haggadah we used all my life, I can hear bob leventhal's voice in all the parts labelled "leader".

after much deliberation, I have decided to serve lamb with sonoma mustard sauce (from the girl and the fig's cookbook) alongside my uncle's infamous potatoes and fresh roasted asparagus (originally I wanted to make baked greenbeans and onions with garlic slivers drizzled with balsamic, but I thought it'd interfere when I settled on the mustard sauce). I haven't decided on dessert... I'd like to make the lemon-lime tart, but I am afraid of the substitutions needed in the crust. and naturally there will be LOTS of chicken soup with homemade matzahballs (my mom will make those; I usually use a mix because I can't be bothered, though the soup will be all mine). I looked at a couple of gefilte fish recipes, but chose not to go to the effort; if anyone wants some, they can make it themselves.
the cooking seems a little daunting (including the not aforementioned charoset and eggs), especially considering I am working the day of, but I plan to get stuff together next sunday and be well organized. I had thought about taking the day off, but unfortunately one of the other cake decorators is in the middle of a family crisis, so I haven't bothered asking.