Passover is this weekend (April 12 first seder).
Easter is next weekend (April 20 for both western and Orthodox).
If you celebrate either (or both), what are your plans?
For the meals, for the leftovers, for all of it 
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Here is the ongoing Inspiration thread, and some past year threads.
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I am traveling to an early family Easter gathering this weekend.
The tentative menu has been shared, to which I will add a dish or app, and a dessert: ham, shepherds pie, mac & cheese, several salads, and a cheese board.
I am thinking of adding mushroom or spinach quiche if I can get eggs, and if not, maybe the Kerala curry puffs I made a while ago. Thought about deviled eggs, but they would be a pain to transport even with my handy little deviled egg carrier (that has yet to be used for eggs 
).
Still mulling over dessert. Perhaps chocolate loaf cake, or citrus olive oil cake baked in a foil cake pan and iced. Or something else, pending inspiration.
ETA: Thinking now that scalloped potatoes might be a good side for the ham, and would travel well. Hmmm.
But also have to make something for the friends Iām staying with the day before, and if Iām going the quiche route, two quiches would be just as easy as one. Hmmmmm.
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My job is to make charoseth and criticize the lousy peeling job on the hard-boiled eggs.
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Well, it really is a crapshoot, no matter what everyone who has āsolvedā it says.
I steamed old eggs in the IP last week, and, whaddya know, they still stuck to the shells. Steam the eggs! they said. Use old eggs! they said.
Yeah, crapshoot.
My success rate is pretty good, maybe 80%. Boiled for 9:00 in an inch of water, cooled quickly and peeled. But Iāll never get to 100% because yeah, crap shoot.
Similar here. But there really isnāt a pattern to when the 1 in 10 eggs that stick for me stick.
No, I am a firm believer in age-of-egg metric. But how the hell do I know how old my eggs are? And am I really gonna go through the trouble of aging eggs? No.
On Holy Thursday, the day before Good Friday, I plan to make a Green Soup.
One fun thing I tried a few years ago was a bacon butty made with a hot cross bun, cheddar, and bacon.
I associate Hot Cross Buns with Good Friday. I donāt eat any until Good Friday. I also donāt eat Easter candy until Easter Sunday. LOL
On Good Friday, we will have fish. I have not figured out what type yet.
On Holy Saturday, Iāll make the Tsoureki Greek Easter bread muffins that Iāve now made at least 3 times.
Easter Sunday, Iāll probably make Eggs Benny of some sort.
Easter Sunday dinner will be Greek roast leg of lamb, roast potatoes and spanakopita with spinach, arugula, endive, dill, green onions, eggs, and feta. I have not figured out our Easter salad or dessert yet.
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Exactly and never will I ever
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For Greek Easter at my friendās the following weekend, the menu is spit-roasted lamb, spinach pie (her mom makes the filo from scratch), salad, homemade baklava and Greek cookies, and whatever else people bring.
In past years that has included a pile of cha gio / Viet spring rolls from her friend (who own Vietnamese restauarants) which are decimated in an instant, assorted desserts from Indian to middle eastern to Italian.
I will have to give that one a bit more thought.
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To identify old eggs from fresh you dunk them in a bowl of water. The old ones float because thereās a larger air space in them than in fresh eggs, which sink to the bottom of the bowl. This is per Jacques Pepin.
Supposedly for easy peeling you boil the eggs with a bit of bicarbonate of soda; I have not tried it, so I plead innocenceā¦ā¦unless it works, of course 
Thanks! Maybe Iāll try this. But I can really see needing six old eggs and finding out I only have four.
We celebrate Easter as the coming of spring, rather than anything to do with religious faith (of which we have none). Roast lamb is traditional and we wonāt break with tradition. With Easter being a bit late this year, there may be British asparagus and Jersey Royal spuds to go with it.
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And lemon potatoes. How did I forget those?!
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Thank God Iāve never been tasked with that! Even when it was my Seder. Last time I did one (pre-Covid) I did have a roasted blue-shelled egg on the Seder plate. My last major task was how to avoid serving gefilte fish, since no one wanted it. I poached salmon as a replacement.
Iāve purchased some mighty fine prepared charoseth. But itās readily available nearby.
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But itās so easy! Itās the job you give the kids!
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All the seders Iāve attended are almost competitive on charoseth ā as in, 2 or 3 versions because people were so proud of theirs
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No kids. Cats refuse to work.
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