Plllog, wonderful - thanks for sharing! I posted last night re my first real meal cooked in my completed kitchen and suggested that you might come over to paint a poppy on my ceiling. Guess that would interfer with your own kitchen work, eh? :)

plllog... isn't it ironic how all the trials and tribulations of a remodel take a back seat to the warmth and joy in sharing a Hoiday meal with family and friends. Looks like a lovely and memorable time was had by all!

Good for you for hosting an event like that in the middle of a reno, you are a braver soul than I! It looks like it was wonderful meal, and maybe sometime you can post how you roast your lamb. We raise lamb (St. Croix variety) and after I tried cooking a roast myself, I found it too tough for my liking. Maybe you have some secrets to share? :)

I knew you'd understand!

Chloe's Mom--yeah, a bit busy right now, but if you want some step by steps it's not that hard. Then you could splatter red sauce to your heart's content. :-)

Remodelfla, Yes, it was very good to be all together. We had a loss very recently but were still able to have a very happy time.

Patty, the courage comes from a forgiving family who would rather be together than worry about how the house looks. The boxes all over the living room and entry didn't make it into the pictures. :-)

The only sheep I know anything about are for spinning. :-) The tradition for this holiday is to use the tiny whole lambs, but there's no way to do that for a crowd, even if one could afford the butcher and had a decent oven.

When I was a teenager, my aunt taught me an easy recipe that's fantastic, and should be as tender and moist as anything. The goner old oven will not do low temperatures. Funny, huh, considering how slow it was cooking last night? I think it had switched itself into keep warm where I was aiming for 325. Sigh.

Use a stiletto or ice pick to pierce a large roast (7 lb.) in various places, especially if there's a heavy continuous layer of fat/tissue. Put it into the roaster. Sliver a head of garlic. Throw the slivers all around the lamb. Pour a bottle of the best red wine you can afford over the lamb. Cook at 275-300 degrees (depending on your oven) for about 3 hours, basting every 15 minutes or so.

Last night's was just thrown together (though a garlic mandolin helps vastly with the prep above). Once it was cooked it was moist and tender. For the three roasts (about 4.25 lbs. each), I used a bunch of sage, strewn all around the lamb, a big onion cut into eighths, similarly strewn, three celery stalks broken into thirds, and about 6 cloves of garlic cut in half, strewn as well. Plus a bottle and a half of a fruity red Italian wine which was on sale. Basted a bit when I was checking it, but not much (I had serving spoon--the basters were long packed).

As alternatives: You can make lamb in an oven bag, just like a turkey. If you're spit roasting in an electric oven you can put some water or wine in the drip pan to make the oven moister. In general, cook lamb a little lower and slower than you would beef. 325 works well in a normal (not my old one) oven.

That looks like a lovely seder! Happy Passover! (And happy reno! You must be so excited to be getting started!)

Next year in your new kitchen! :-)

What a wonderful gathering! Happy Passover! Do you know, we haven't "done" Passover since we demo'd/put back together our kitchen? We've come down to NC to spend it with my parents and sister's family the past couple of years.

Next year I think, will be the year we start having it our home again (will finally have my first!) real DR table and chairs!!!! You and I will have to compare Passover notes next spring!

Thanks Charlikin and Cat Mom! Oh, yes, I'm excited!! Re next year, what I'm actually looking forward to first is Sukkot with my new serving counter.

Cat Mom, I so get being with family wherever they are, but I hope you'll also get a chance to start your own traditions. The real table and chairs are great, but if you notice from the photo, I had to move my side chairs out to make room for everyone! Next year will be interesting! It'll be fun hearing how you do with your real dining room! :-) It just occurred to me that I'm going to need new soup kettles for the induction. :-)

Oh honey, I did Passover, both nights, for years! Used to do just the first night, when my parents lived in NY. When they moved to NC, I "inherited" the second night as well, and they'd drive up to be with DS' family and us for the holiday.

In '07 my DS, BIL, and kids went down to NC for a look-see during the kids' spring recess (and ended up moving down that summer!), so no Passover in my new kitchen that year. Last year we came down for Passover so we could could see DS and family, and this year did the same.

Trust me, I've got the tradition thing down pat! We had a crowd for latkes on Chanukah again this past December--first time in the new kitchen, and hopefully the last time we'll have to make do with a folding table and spackle and paint-spattered old bridge chairs :-)

That is absolutely amazing-- I can't believe you pulled that off!!

Your new kitchen is going to be so much more efficient-- I've been a cooking machine since we finished. I hope you post some pictures of what you manage to pull off once your project is done.

Anyway, kudos!! I'm really, really, really impressed!