Cayce’s blog yesterday was the perfect lead for mine today.
As we approach this Passover and Easter holiday weekend, traditions are embraced.
One of my favorites is making two of the traditional foods for the Passover Seders. Once again, I’ll be making the charoset -- a mixture of apples, walnuts and wine representing the mortar used by the Hebrew laborers in ancient Egypt -- and the maror -- the bitter herbs representing the suffering of slavery.
And there are traditions within the traditions.
For one of the Seders, I make a special charoset that is walnut-free to allow my brother-in-law to partake of the traditional food without having an allergic reaction. (He’s worth the extra efforts and ingredients.)
The maror at my family’s Seders was finely ground whereas Flo’s family traditionally had maror that was in small pieces. Our new tradition is to have both ground and pieces at the Seder.
A “new” tradition -- now that could be the subject of another blog.
May you enjoy your traditions - both old and new - this holiday weekend.