The Road Scholar - Day 114 (Holiday Over, Back To Work)

My absence the past few days has been due to my being at home celebrating Passover, and I GREATLY appreciate those bloggers that stepped in as my proxy. In case you missed any of them, here they are again:

• Day 110 featuring Lauri Rottmayer
• Day 111 featuring Lori Flood
• Day 112 featuring Chrisinda Lukens
• Day 113 featuring Sarah Storer

Now I would like, if I may, to share with you what photos I took of our meal, which we partook of last Thursday. First, my wife, Michelle, made a little centerpiece bouquet from what she found out in our yard that day:







A few days before I made it home, I picked up a boneless leg of lamb (a nearly 4 lb cut), which, by the way, I did a little digging around online as far as how to cook one, since I had never done so before. With what I had uncovered, I felt pretty confident. Wednesday night, I put the lamb in a bowl, pierced it a few times, and covered it with lemon juice and rubbed it with freshly chopped garlic, covered the bowl, and let it sit overnight. The next day, I got the grill going and put the lamb on there long enough to sear the outside of it (and just enough to give it a charred taste). Once that was done, I put it in a pan, surrounded it with fresh green beans and baby onions, sprinkled a little more lemon juice on it, then covered it with a few sprigs of fresh rosemary:




Once it was finished, we then began our Seder (and since there was only three of us, that made the preparations that much easier).

When you read in Scripture the story of the ten plagues of Egypt (which is first laid out in Exodus 6, starting in verse 2), the plague of the death of the firstborn is where you will see the first documented Seder. The reason I point all this out is because our Seder was done very similarly to the Scriptural documentation (except we didn't put the lamb's blood on our doorposts), therefore, our lamb was "roasted by fire" and none was left over until morning. What I found rather interesting about the finished product was that the onions took on the lemon flavor, and the green beans absorbed some of the rosemary flavor:




Needless to say, it was a very festive Seder, and a very filling meal (which also included Matzo Ball Soup, and an Apple Kugel for desert), and absolutely great company!