Happy Passover and happy Easter! This year we decided (kind of at the last minute) to have a Passover seder on one of the actual days we were supposed to have it. We’ve been known to shuffle holidays around to fit our very busy schedules because it’s usually just two of us…and is the specific date for Thanksgiving or my birthday really written in stone? No. But this year Jennifer actually remembered it was Passover at the right time and we decided immediately to seder it up. As a total non-Jew, Passover is one of my favorite holidays. I highly recommend it. I’m not going get into the whole history and significance of the holiday. Probably you know. Or you can google it. What it is for me is The World’s Greatest Dinner Party. There’s reading, there’s ritual, there are all of these symbolic dishes and there are a mandatory, a required, four glasses of wine. It’s a great time.
The deal is though, there’s some stuff you have to get ahead of time- like matzo. Matzo is an absolute requirement. Gotta have it. This is usually not a big deal because you can buy matzo anywhere this time of year. Salted, un-salted, whole wheat, Organic, Streit’s, Manischewitz, whatever. Except on St. John. There’s no matzo on St. John. We checked. Every store.
We could almost definitely have gotten some on St. Thomas (it’s just a ferry ride away, but still kind of an ordeal-I mean, you can do it, but not at the end of the day for just one thing). So, we did what we always do: we gave up on a timely seder. We figured we’d just pick up some matzo the next time we’re shopping in St. Thomas and do a seder then. As a consolation prize, we decided to watch The Ten Commandments with Charleton Heston and Yul Brynner on our new little projector. I don’t think I ever really watched it before. It’s amazing. I LOVED IT. So weird, so wonderful. Anyway, it tells the story of Moses leading the Jews out of Egypt and it was a reminder that matzo is supposed to be the kind of bread that you can make when you’re a slave with nothing and you are running for your life. So, honestly, how complicated could it be?
We had no idea so we looked on the interweb and found out. Turns out matzo is very easy to make. Flour, water, salt, and maybe some olive oil. The big deal is that you can’t have any leavening, and if you are really strict about it you have to have it all baked and finished within 18 minutes of the water hitting the flour. The idea is that there is no possible way of getting any accidental leavening if you’re moving that fast. There was absolutely no reason for us to follow that rule (because nothing about what we were doing was anywhere near Kosher), but we tried it anyway.
We measured everything out in advance (but kept it all separate), hauled out our pasta roller (because we’re not actually fleeing Egypt), and cranked up the oven.
Then we set the timer for 18 minutes and started mixing. And rolling. And congratulating ourselves on how much time we had.
And then it fell apart. Somehow we went from a carefully executed, nearly professional set-up to a ridiculous episode of I Love Lucy. I’m pretty sure this has something to do with the fact that we only have one little cookie sheet.
And the whole time we’re yelling, “We have to go now! Pharoah is coming!” It was a little intense. We successfully completed the first batch within the time limit, but on the second batch we got beat at the buzzer. We went ahead and baked off the last two batches we’d rolled out, so all in all the whole process probably took 30 minutes.
It was totally worth it. The matzo worked out.
It was thinner than normal commercial matzo because I think we rolled it a little too thin, but it was definitely matzo. It did the trick for seder and a little extra for snacking. And I have a feeling we’re going to do this every year now, even if we have regular matzo available. I mean, I know we can get faster…