When the menus are done, the fridge is full, and the tables are set, having a few minutes to make a great drink that everyone will enjoy is the cherry on top.
I listened as he conducted the interview, seriously and politely, and got to his final question: “What was Zaidy’s favorite food?”
“Pickled fish!” she replied.
I smiled to myself and commented to the mother how sweet it was that our grandparents and great-grandparents were so taken by such simple foods. “You don’t understand,” she said. “My grandfather was a huge baal tzedakah. He had every food available to him, and he treated his guests to lavish meals. He would bring doughnuts to an entire yeshivah every Rosh Chodesh. He knew nice things! And yet he kept it simple for himself, enjoying the simplicity and nostalgia of some pickled fish.”
Sometimes I think we’re doing a disservice by opening up vistas of countless options of foods we can make for Pesach. This is the one Yom Tov that we can actually get comfortable with the idea that everything will be simple but tasty, and that dishes will be served multiple times throughout the Yom Tov, and that nothing needs to be 2024-ish.
Our kitchen energy is shifted around differently this Yom Tov. We’re back to basics, and we’re proud of it. In fact, the Pesach apple crisp and tons-of-onions brisket are the tastes and smells of Pesach, and we look forward to them all year round.
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