To night, we are going to celebrate Passover with a Seder supper.  No, we’re not Jewish but we do enjoy the feast.  You get an Old Testament Bible lesson, a New Testament Bible lesson, singing, dancing and reminder that Christ will be returning, all focused around a meal.

The meal lasts for about 4 hours.  In the past, we have invited friends and family to celebrate with us.  This year, we are having the young people from church.   All and all, there will be about 14 of us. We can’t handle much more than that as we do not have enough tables and chairs.

This year’s will be the largest that we have ever done.  We had to move the dinning room table down into the unfinished addition.  The table itself will easily seat 12 but the addition presently is the only spot big enough for the full table.

As usual, the  meal will consist of roast leg of lamb, red potatoes, asparagus, fruit, veggies, nuts and angel food cake.  The lamb weighted in at a little over 8 lbs.

Usually, we put the lamb in the oven when we first start the celebration.  Then, when we finally make it to part of the celebration where we actually eat the meal, the lamb is done and ready to serve.

Lamb should always be served rare.  If it is cooked much beyond that, it gets tough and a real strong taste to it.  Fortunately, we will be dining by candle light so most of our guests won’t know that it is rare.  And if anyone does  comment on the fact that the meat is red, I will tell them that lamb is always that color.