I started a new congregational position this year. The job, which is part-time, is at a wonderful congregation that meets in a 315-year old Presbyterian church. Since my working hours are limited, I am focused on making the most of my time there.
This year at our Passover seder, I experienced something deeply powerful which I had not felt in the context of Passover before.
The use of sherry vinegar, cumin, and oranges speaks volumes about the Iberian influence on the cooking of South America.