When Passover arrived last year, I was nowhere near ready. I’d made big plans… and hadn’t followed through with any of them. OK, I whipped up a bowl of charoset – the mixture of fruit and nuts that goes on the seder plate – but that was about it. I hadn’t found a shank bone, and I hadn’t hard-boiled an egg, leaving me without two key elements of the seder plate. And though I’d planned to make a traditional brisket, using my grandmother’s recipe, guess what: I hadn’t done that, either.
I felt terrible, in part because Jewish guilt is a powerful, permeating thing, and in part because this... Read More