Cindy Fuller wrote:
> In article >,
> "Janet" > wrote:
>
>
>> While everyone is on the subject of seder food, I've been making 15+ lbs of
>> Nach Waxman's Brisket (Silver Palate, minus the flour) for one of the two
>> main courses for my church's seder for umpteen years. (We're UUs. A Jewish
>> member officiates. We don't pretend to be Jews, but honor the tradition, for
>> those who are concerned about cultural appropriation. We use a social
>> justice-oriented Haggadah.) I'm thinking about the possibility of doing
>> something with boneless chicken breasts, which are frequently available for
>> under $2 per pound, instead. The other main course is cold poached salmon
>> with dill sauce, also prepared by me. (As you will have gathered, we observe
>> the Passover rules around leavening and grains, but not kosher meat/dairy.)
>>
>>
> My former UU church in Dallas did an annual Seder. My congregation here
> doesn't. No worries, we have the mixed-marriage neighborhood Seder. I
> am making the recipe for macaroon meringues (think coconut Pavlovas)
> with fruit that appears in April's Bon Appetit.
>
> Cindy


The UU congregation here in LA is different than the church I went to
in TX. It is a nice church, but I still miss my friends.


Becca