Passover

by Paul Benson| Apr 20, 2016

We'll be back soon with your regularly scheduled comic, but in the meantime, Happy Passover!

For our Gentile friends, you might be wondering what's going on in today's strip.  Here's the Cliff notes version:

Passover, which starts this weekend, is a major Jewish holiday that commemorates the Exodus, ie the Jews getting the hell outta slavery in Egypt back in the days of the pharaoh.  As part of the holiday, families or communities hold a "Seder," which is a ritual feast which retells the story of Exodus. 

As part of the Seder, traditionally the youngest member of the family asks "Why is this night different from all other nights?" and the leader of the family explains why things are done differently on Passover. 

And gefilte fish is...well, you either love it or you hate it.  But most people eat it pretty much only on Passover. 

If you're curious to know more, there's plenty of information to be found online, or maybe you've got a Jewish friend who keeps inviting you come to their Seder and you keep turning them down...surprise them by accepting this year!  There's usually some pretty tasty food to be had for dinner(gefilte notwhithstanding).

by Jo Roberts | Apr 20, 2016

Happy Passover and once again, apologies for suspending the real strip for another week. I am thrice yearly Jewish and Passover is upon us, which means I spend a lot of time helping my parents clean the house and cook food for the inevitable 20 guests.  I do fast and I do keep the pesach and I figure while I am also avoiding all things yeasty I also keep kosher.  After a week of being a good little Jew all I want is a Bacon Cheeseburger with a helping of Shrimp on the side.  This year I am thankful I will not be eating charoset and matzoh at the back of the booth at Wondercon. 
Pro Tips:

• Gefilte fish is waaaaaay better with a copious helping of horseradish sauce.  I recommend the Atomic brand.
• Manischewitz Black Cherry is the best of the dirt cheap pesach wines.
• The recipe for the Chile Rellenos Mazto from the back of the box is actually awesome!
• Cool the matzo balls in the fridge for at least 15 minutes before dumping them in the soup pot… they actually cook bigger and fluffier. 
• I can recommend using either veggie oil or olive oil with garlic when making the matzo balls.  My mom has banned me from using the garlic/olive oil for our seder but when I make it at home I find I need less salt in my broth.