Seder: The Day Of

As I write this, it is 0700 in the morning, the sun has just begun to shine through the sea of grey that surrounds the Farm and in just a little while, eleven hours to be exact, fourteen people (including myself) will be here to participate and engage in this year’s Seder.

And oh, how much has to be done between now and then! The Baklava has been made. The wine brought up. The tablecloths are currently in the washing machine. So, in reality I am in very good shape. But that’s not how I feel. I feel like there is so much to be done.

True, I do need to go in to work today for about four hours. That could not be helped. That may be what is adding to my anxiety. Although, I have worked on Seder days before. And this is a meal I’ve made countless times. Always the same. Roasted leg of lamb, richly seasoned with garlic and rosemary, sea salt and olive oil. Potatoes treated the same. And carrots, roasted in butter. A very simple meal. But still. Seeing those potatoes just sitting there and that meat as raw as the morning, something in me pings.

Every year it’s the same. Until. Until all the people arrive and we take our places. Until we drink the wine and eat the bread. Until I remember what this is actually all about.

And then, at the end of the meal, I sit back and think how very glad I am that we do this.

But until then…