Devil is in the details

My mother was convinced that the Rabbi had a fight with his wife and then wrote the laws of Passover.  Included in these “laws” is what we cannot eat and what we need to prepare for the Seder.  Having been making and hosting Seders for the past decade, I think I can agree with her.  There’s a lot of dishes to make for just one meal… but that’s part of the fun.  I wrote my shopping list last night.  I have 6 dozen eggs on the list — 6 dozen eggs for 12 people.  Eggs go into making chopped liver, gefilte fish, my chicken dish for the breading, matzah ball soup, and as a standalone feature, the stuffed egg, that is part of my individual seder plates that each guest will have in front of them.  I hope none of my guests have a cholesterol problem.  I also planned out when I’ll have the time to make all the dishes.  Usually, I am the Queen of Freeze — making dishes ahead of time and freezing them so that all I need to do the day of is defrost and heat.  Turns out great every time.  But this year, I’m hosting on a Sunday night — which leaves Saturday and Sunday to cook — so my guests are in for a freshly cooked meal.  And I;m in for a fun and tiring weekend.