Maria invited people for a Passover Seder and we worked out a menu fornthe festival meal:n * Hard boiled eggn * Gefilte fishn * Matzoh ball soupn * [Brisket with dried apricots and aromatic spices](http://www.epicurious.com/run/recipe/view?id=106421&kw=brisket+apricots&action=filtersearch&filter=recipe-filter.hts&collection=Recipes&ResultTemplate=recipe-results.hts&queryType=and&keyword=brisket+apricots&x=0&y=0)n * Roast Chicken with lemon and herbsn * Braised asparagusn * New potatoesn * honey-soaked almond cake, recipe torn from April 1987 _Bon Appetit_nnI intended to go in to work Friday, so I swapped the holiday for Thursday. nWhat she overlooked was that she doesn't have a day off to swap. Oops. nSo I'm taking care of everything. nnTonight I'm making the brisket and Maria prepared a Sephardic haroset (dates, nuts, an apple, honey and wine) and the eggs. Early tomorrow I'll make the cake and soup. The gefilte fish is from a jar and the matzoh balls are from a mix so that's a cinch. The chicken is my own recipe (rub chicken inside and out with olive oil, bruised fresh rosemary and thyme, ground black pepper and sprinkle with dry boullion, stuff with quartered lemons and roast. Works best if I don't measure anything) and always turns out okay. The vegetables are simple, no sauces. The brisket gets sliced and reheated. I have to get things arranged and set the table. nnNothing difficult, still, it's tricky getting the last minute coordination of a meal right, especially single-handed. Trying to pull this off alone makes you appreciate how hard our Grandmothers worked.