My pc didn’t work this week – in fact, it’s been officially declared dead by a certified computer geek.  This worked out well, as in, I got a lot done this week without one distraction/temptation of pc time.

This was the week of the Passover.  We like to observe this holiday because:   

#1       It’s in the Bible (Exodus chapter 13);

 #2     It teaches our children the Passover story in a way that’s three dimensional – instead of just reading, we eat.

 #3     It is a great way to share the gospel with friends.

#4      We celebrate all kinds of holidays that are not Biblical in nature – how much more important (to us) than to take a day and remember Christ’s sacrifice on the cross?

We spent this week in preparation of this holiday.  We did our spring cleaning – contrary to a few weeks ago when we spring organized.  It was easier to clean with the clutter having already been removed and put in its proper place. 

I had bought most of the food for the dinner last week while at Costa’s, but the items I was missing, I went out for on Wednesday.  The first thing we did Thursday morning was to set the table for the evening.  It felt comfortable knowing that we had spring cleaned, and the table was already set in anticipation of the night’s guests.  

The menu:

Lamb – I put garlic all throughout the roast.  I rubbed on olive oil, put Kosher salt and freshly ground pepper on it; and covered it with the herb rosemary. I threw it on the charcoal grill until it was completely browned, and then brought it inside to finish cooking it in the oven. 

Were not a family of lamb eaters – I only served this because this is the Passover main entrée.  I wanted to make it really good, but when one does not make something very frequently, your just guessing at what would make it taste good.  I was told by one that loves lamb, that the best way to serve it is just to salt and pepper (and rub butter on it.)  I didn’t hear any raves from any one at the dinner table about the lamb, so next year, I think I will try something different.  In fact, I think I need to buy a small rib shank during the year and try different recipes so that by the time the Passover comes, I have something that I feel confident that everyone will love.

I also made:

Potato cheese casserole

Mexican corn cheese casserole (but I forgot the cheese.) L

Sweet potato casserole with melted marshmallows on top

Fresh green salad

Green Bean casserole

We had a Seder plate that had a bowl of salt water (represents the tears of the Israelites while in Egypt) with parsley dipped in it (the parsley represents the new life of the Israelites when freed from bondage.)  There was a bowl of real horseradish – a bitter herb – to represent the bitterness of the slavery.  Placed on everyone’s plate was a piece of unleavened bread –this is made without yeast because yeast in the Scripture represents sin.  Yeast is forbidden in the Passover dinner.  Grape juice was the only beverage served. 

There was one other side dish we served that was tasty, original, a good conversational entrée, healthy, and became even a source of humor.  It is called ‘mortar,” as in, brick and mortar.  This dish represented the mortar that the Israelites used while in Pharaoh’s building program.  It is made with raisons, dates, pumpkin seeds, cinnamon, apples (squeeze some lemon juice over these so they don't turn brown), walnuts, and honey.  Just mix a little of it all together, whatever proportions you desire, and you have a great side dish.  Everyone wanted to try it, and it was a hit.  “Pass the mortar,” became the night’s joke.

Rachel had printed out invitations the week before and delivered them to some of our neighbors, and all of our family members.  The invitation invited them to the Passover dinner at our home and listed the date, time and even the menu that was to be served.

When everyone came, I had the coffee brewing.  People mingled, talked, and played the piano.  After about 30 minutes, we gathered into the family room.  Robert (missionary to Romania) shared with us what the Passover was all about.  He read to us the passage in the Bible (Exodus 13) and then talked about why the lamb of a blood was required to be painted over the door post of the Israelites to protect them from the death angel that would pass over.  This event foreshadowed the shed blood of Jesus, the picture of the perfect lamb, without blemish, whose blood would be shed for us, to save us from eternal death in hell.  We then watched a ten minute movie/song video about the lamb called, Watch the Lamb, by Ray Boltz..  The gospel was clearly presented this evening as well as our personal need of receiving the shed blood of Christ for our sins.

We had dinner by candlelight.  I have pictures that eventually (maybe by next week’s show and tell?)  I will share.  When dinner was over we had desserts – Cheese cake and French cake (some of my children’s favorite dessert.)  

Before the evening ended, as we lingered at the dinner table, Rachel and Jodi played their guitars and sang El Shaddai, by candlelight.  Robert played for us, and sang, several songs.  Some were funny – especially the one he wrote himself – everyone laughed hysterically at the words and the humor within them; he sang several that were old-time country favorites (he’s originally from Kentucky.)  He even taught us all how to sing harmony as we practiced several times our various parts before singing a beautiful rendition of Amazing Grace.

We have many memories in our family of previous Passover dinners, but this was by far the most outstanding dinner we have ever hosted.  Special guests, good food, a candlelight dinner, a presentation about the Passover event, a movie/song, and live music by Rachel, Jodi, and Robert; lively conversation, jokes, stories, and laughs.  It was a night I don’t think anyone will forget any time soon and will linger as a special memory for a long time.