Passover is upon us! Technically it didn’t start until today and goes through next Saturday. However, we always like to celebrate the week of Holy Week. It is a good reminder of God’s provisions to the Israelites’ and how his covenant carries through to us today. His love NEVER fails!
We are not Jewish in faith, but we are Christian and our heritage as adopted sons and daughters of Christ is rich. Jesus himself celebrated Passover on what we now call Holy Thursday. This is the last supper in the upper room where he instituted the Eucharist. There is such beauty and prophecy in the Seder meal. It not only walks us through His redemption of the Israelites’ through the Exodus from Egypt, but also brings us through the ultimate redemption of man kind through His sacrifice of His one and only son the Perfect Passover Lamb.
It should also be a time of sorrow or Christians. A time to remember that there are still those who are hurting and fail to recognize Jesus as that sacrifice. They either reject His teaching to go their own way or just don’t see the true Messiah who came to save us. Some are still waiting for His first coming just as we are waiting for His triumphal return in his second. I pray that they may see His truth through this Passover season.
Here is how we celebrated…
The Menu… (see recipes below)
Honey Glazed Carrots
Peel and chop carrots. Stem until tender in sauce pan with just enough water to cover half and a pinch of salt. Drain. Add in butter and honey and continue to cook a few more minutes until they are lightly caramelized and gooey!
Butter and Brown Sugar Roasted Acorn Squash
Cut squash in half lengthwise. Remove seeds and poke rind side with a fork. Place meat side down in a baking tray. Add water to about half way up the sides. Place in a 350 degree oven for 30-45 minutes or until tender.
Let cool until you can handle. Scoop out meat of the squash into a bowl and add in butter, salt, pepper, and brown sugar to taste.