As usual she seamlessly blended the two Spring holidays in one riotous setting
Before we left for San Francisco on April 15th, she texted me a preview of the table that awaited us, so I knew beforehand that this was another masterpiece
The last time we all met for this annual event was in 2019, before the pandemic forced us to cancel the next two. I recorded the details of that lovely party HERE. You can observe the very different table below set with French china and decorated with centerpieces of pastel roses and pink lilies
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| One of the blooming centerpieces on the 2019 Seder. table |
This year she mixed Italian plates from Deruta with Provencal Pierre Deux napkins, charming paper placemats with lemons and dyed egg 'place cards' with names written on each one.
The centerpieces consisted of vases of hyacinths, daffodils and hydrangeas among other spring flowers
Here's Ricki's seat marked by a dyed aqua egg in front of the traditional Seder Plate. The bowl on the right is filled with her dynamite charoset along with symbolic maror (horseradish), a bitter herb (parsley,) and a lamb shank .
THE MENU
Our Seder meal was traditional but simplified to suit the guests' preferences. Our preference is to indulge in Ricki's awesome Matzo Ball Soup and her tasty apple and cinnamon Charoset spooned onto matzoh, and not have to save room for a main course that always follows. She makes her broth ahead of time with one chicken for every 2 people. This ratio results in a rich, tasty broth with plenty of chicken to add to the soup along with her masterful matzo balls. She learned the technique for light flavorful balls in her mother's kitchen in Walnut Creek.
Matzo ball soup isn't very photogenic, but boy is it good. This year we all ate our fill and then enjoyed side dishes that the hostess had assigned.
Sande prepared perfectly simmered asparagus that she bought at the Marin Farmers Market, from Fiddler's Green situated in Yolo County.
I brought my first noodle kugel, since that's what she requested. Some years ago a guest ordered one from Zabar's, the well known Jewish Deli in New York, but kugels are simple to put together so I made one from a recipe in Bon Appetit. It turned out really well, better than Zabar's, so I plan to make another one next year.
Lots of good red and white wine spurred bursts of hilarity during the often solemn reading of the Haggadah. We broke for dinner halfway through and thoroughly enjoyed our Passover meal. Then we finished the reading and drank more wine with Ricki's homemade Almond Macaroons and my Lemon Bars. We finally parted at midnight, looking forward, as always, to next years celebration at Ricki's.
