I received an email from Aquitaine in Boston last week, about their pickup Passover seder meal — it was matzoh ball soup, kale crunch salad or smoked whitefish rillette, brisket or coq au vin, a choice of two among whipped yukon potatoes, blistered hericot verts, and maple glazed root vegetables, and coconut macaroons for dessert.
Our own seder this year was obviously very different this year — we facetimed with family, but it was just us, as we didn’t want to take any chances. I keep telling the boys that they are going to have some of the most magnificent stories to tell their children and grandchildren about this short period and how it’s important that we all do our best in keeping everyone well and filling the time with interesting activities so that we can look back on this a pause that we took advantage of in the best ways. There’s plenty of iPad time going on here at home, but we’re doing online courses for new skills and enjoying the downtime as a basis to get more creative. And school.
I had the duck presse: duck confit, dijonaise, gruyere, pan au levain. And I could eat that every day of my life and be happy.