First, Mitch continues to improve although still a bit achy after his physical therapy.
This will be the 2nd year that we are hosting a virtual seder (it's against our practice to use electronics on the Sabbath and holidays, but since we couldn't participate in a community seder, and it's just not the same as just the 2 of us, we chose last year and this to include family and use the computer solely for the purpose of the seder). This year we have 26 people attending!!! I hope it will be not only educational but a lot of fun.
Once again, I "cheated" with the deep cleaning and hired a service. Well worth the expense, especially getting into the nooks & crannies and the inside of the refrigerator and microwave.
Today we are doing the full koshering: removing all the non-Passover foods, dishes, utensils, etc and replacing with the Kosher for Passover (KP) stuff, koshering the stove, microwave, sink, metal pot, and lining all the counters.
Tomorrow (Friday) is a full cooking day. It's a little different this year because the first seder starts on Saturday night, after the Sabbath and one is not allowed to cook on Shabbat, so all seder foods need to be prepared in advance. So I have 2 special meals to cook (I made a list so I'm very organized, and Mitch is always very helpful as well). I will also do whatever I can tonight (after the kitchen is fully koshered) to prepare whatever I can in advance (such as roasting the beets, boiling the eggs, making the charoset (for the seder plate: a sweet paste designed to look like the mortar used to make bricks that our slave ancestors used). Mitch will probably want to make special deserts (last year he made macaroons).
In past years, once the kitchen was koshered for Passover, but we were still allowed to EAT chometz (just not have any in the house), we went out to eat for dinner the night before, and ate bagels for breakfast outside. This year, due to the pandemic still raging, that's not an option. We decided to do takeout (using all paper & plastic) and eat on our laps away from the table area. We'll eat the leftovers for breakfast and lunch tomorrow, or else eat Passover food.
And... after many months, we finally got around to planting our "garden": on the table in the long box are dill, parsley and chocolate mint (yes, it's a thing and it's delicious!). In the planters are (from front to back): zinnias, some other flower I don't recall, cherry tomatoes, beefsteak tomatoes, yellow peppers and an avocado tree (which we started before we moved here). The planter by the tree is a zucchini plant. With any luck, the squirrels and bugs won't attack them and we'll have a decent harvest.
Oh, and in case you're wondering, that's Mitch's company's work truck. Our "bull" is off to the side, out of the photo.
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