This year my observance will be more on renewal and not on process.
In the years with my young family, we enjoyed strictly kosher for Passover resorts from the Bahamas and the Ritz in Palm Beach to Innisbrook Golf Resort where French pastry chefs and champagne were de rigueur.
It was a total pleasure with extended family, wonderful speakers, services on site and children’s programs.
Since that idyllic time, Passover has been about the labor of switching out all the dishes and pots, cleaning (which is a good thing), and buying expensive, unhealthy food like bland gummy cereal, margarine and salad dressing from cottonseed oil.
This Passover will be just as kosher for me, but done with fresh fruits and vegetables, fish, egg whites, and investments in a good bottle of UP balsamic vinegar, cherry preserves, pizza sauce, and Miller’s cheese. May we enjoy drilling down to basics and less about the cardboard tasting pancake mix. Oh yes, the Manischewitz chocolate cake, brownie mix, ketchup, and honey macaroons made the cut too.
It pays to shop around and fret less.
Marcia Caller Jaffe is a contributor to the AJT.