For only the second time in our married life, we will not be having the Pesach seders with my in-laws. (The one year we didn’t we were with Taxman’s aunt and uncle.)
And for the first time, we are leading it, quote, unquote, although as long as Miss M stays awake probably she will be the driving force for what gets discussed.
We’ve stocked up on grape juice (me: extremely low alcohol tolerance; Taxman: wine bothers his stomach), bought a seder plate, and tried to stay low-key, given the ages of the children involved.
The one way I’m trying to shake things up is by adding food elements that are new. We’re going to be eating quinoa during Passover, for one. And for “karpas,” the vegetable-from-the-ground part of the seder, I’m starting a new tradition. Sure, there will be parsley, as from on high, but I’m adding a small glass mug filled with salt water and floating a steamed baby carrot, a boiled mini-fingerling potato, and a piece of raw celery heart in it. If I’m not going to really feed you until 10pm, I’ll at least give you more than a sprig of parsley. Is all I’m saying.