Category Archives: Those Wonderful Special Occasions

Reflections, stories, and ideas for holidays

Pulled Pork and BBQ Pork Sandwiches

Of course, if you really want pulled pork at its finest, it comes straight
from a cooker that’s been slow-roasting a succulent pig for hours. However, that usually only happens for special occasions
like weddings or family reunions. Still, you don’t have to have the finest of the finest in order to enjoy pulled pork!Around my home, pulled pork is not an uncommon way to use leftover pork. The most tender pulled pork is stripped from a slow-roasted pork roast  or leftover BBQ ribs, although you can actually use any leftover pork.

It’s easier than pie, and here’s the simple 1-2-3!

1. Shred fully cooked pork meat into bite-sized (or smaller) chunks.
2. Cook over low heat with a cup of water, salt, pepper, onion, and garlic powder to taste until the meat is so tender it’s falling apart. (You can put the top on and steam it for awhile if you had pork chops or some other tough cut, but just make sure you check on it every few minutes, stirring it and adding water as needed.) 3. Once it’s tender and shredded, you’re done, and I sometimes serve it that way. However, we usually like a little of our favorite barbecue sauce added to give it an extra kick. Then, it’s “BBQ pork,” which is a perennial crowd pleaser around our house, especially when the pork is heaped on onion buns!

(P.S.—If your pork is really fatty, drain or spoon off as much of the liquified fat as you can before you serve it or add barbecue sauce. I once had a Kalua pulled-pork sandwich in Hawaii that was so big and so fatty that I couldn’t finish it and felt sick about half-way through trying to eat it. It tasted great, but the fat and sauce was literally dripping down my arms. Famous…but not for me!)

(P.S.S.—If you have an instant pot, this is the perfect way to make tender pulled pork especially fast and simple!)

He giveth meat in abundance” (Psalm 36:31).
Bless the Lord, O my soul, and forget not all his benefits” (Psalm 103:2).

The English Inn: Can Imitations Exceed Originals?

My kids sometimes tease about the fact that the Birthday Club started out as a couple of hours in the afternoon for coffee and cake, over the years expanded to include lunch, and now (14 years later) has become a full day affair! In response, Cindi says we should try to make it sound slightly more legitimate by calling it “The Birthday Research Committee,” since we are always trying to find interesting new places to explore and often take our husbands or kids there later. And, of course—it’s fun to share my finds with any of you who live in the area!  🙂So, after our hike along the Grand River, and in keeping with our river theme, we stopped for lunch at The English Inn in Eaton Rapids, also on the Grand River. If you’re ever wishing you could go for a romantic getaway to jolly old England without having to fly across the Atlantic, have I ever got a deal for you! The English Inn is not only a first-class restaurant, it’s also a beautifully updated Bed’n’Breakfast where you can get a  quaint room starting at $115 per night (which is admittedly a lot, but that’s a lot less than flying to England).  This 90-year-old classic Tudor Revival home was first built for Irving Reuter, who was the general manager of the Oldsmobile Corporation and one of the first ten to invest in General Motors.Today, it’s been expanded to include a banquet hall that can facilitate wedding receptions for up to 250 guests, although the original mansion has been completely renovated and filled with elegant period pieces.           Since 1991, it’s been listed in the State Registry of Historic Sites. We were running late and feared we’d miss out on lunch, since they only serve until 1:30 pm, but Cindi called, and they very graciously remained open to serve us, even though we were their only customers at that late hour.            The food was exceptional, and all three of us were very pleased. I had the beef and rarebit and will definitely be trying to figure out how to imitate their great tenderloin tips and creamy rarebit! If possible, even better than the outstanding food was their impeccable hospitality. Our waiter assured us that we could linger as long as we wished over lunch (which we did!), told us all about the history of The English Inn, and then later toured us around, inviting us to meander through their extensive gardens.I read this about them: “As it once was during the Reuter’s tenure, fine dining and hospitality remain the order of the evening at The English Inn.” Absolutely! The English Inn is nestled along the Grand River and reminded me of a time our family stayed at The Talbot Inn along the River Thames near Oxford, England.If anything, I would say The English Inn is even more elegant and gracious, and it made me reflect on the possibility of an imitation becoming even more beautiful than an original. As a Christian, I will never come close to being as perfect and spiritually beautiful as Jesus, because He truly is God incarnate. But, it inspired me to work at becoming a more gracious and lovely imitation!

Be ye therefore followers of God, as dear children; And walk in love, as Christ also hath loved us, and hath given himself for us an offering and a sacrifice to God for a sweetsmelling savour” (Ephesians 5:1-2).

Like a River Glorious
(—Frances R. Havergal, 1876)

  1. Like a river glorious is God’s perfect peace,
    Over all victorious, in its bright increase;
    Perfect, yet it floweth fuller every day,
    Perfect, yet it groweth deeper all the way.

    • Refrain:
      Stayed upon Jehovah, hearts are fully blest
      Finding, as He promised, perfect peace and rest.
  2. Hidden in the hollow of His blessed hand,
    Never foe can follow, never traitor stand;
    Not a surge of worry, not a shade of care,
    Not a blast of hurry touch the spirit there.
  3. Every joy or trial falleth from above,
    Traced upon our dial by the Sun of Love;
    We may trust Him fully, all for us to do;
    They who trust Him wholly find Him wholly true.

Boston Cream Pie in a Pan and Boston Cream Pie Sundaes

One of Alan’s long-time favorite desserts for his birthday has been Boston Cream Pie, and over the years I’ve made a lot of them. However, I love the custard filling and tend to overfill the layers, so often the cake looks great until the first cut, and then the whole top layer starts to slide off and ends up looking like Sleeping Beauty’s birthday cake before it was baked. To compensate, I’ve developed a recipe that fits snugly in a 9X13″ baking pan and can’t really come apart at the seams!  Here’s how:  Bake a white cake (any you like, from scratch or mix, according to the directions), only pour the batter equally into two 9X13″ baking pans. If you have one pan that’s slightly smaller, so much the better…the smaller one can become your top layer.

Most cakes take 30-35 minutes to bake at 350,°  but test your cakes after 12 minutes. One of mine was done before the other, so I ended up baking one for 12 and the other for 15 minutes. They’re done when the middle springs back after a slight touch.

While the cake is baking, make the filling.Vanilla Custard filling:

Combine in a  two-quart sauce pan:
1 cup sugar
1/4 cup corn starch.

Mix together thoroughly  until there are no lumps left, then add
3 eggs (both white and yokes) until the batter is smooth and completely mixed.
Next, add:
4 cups whole milk, stirring thoroughly with a whisk after each cup
1/8 teaspoon salt

Cook over low heat, stirring often and then constantly until it starts to bubble and thickens. Use the whisk to keep it smooth, but if you scrape the bottom and sides with a spatula every minute or so, it will keep the bottom and sides from browning. When it’s thickened, turn off the heat and add:
1 teaspoon vanilla extract. Whisk together thoroughly again and set aside to cool.  Once the cake is done, take it out and cool it (still in the pans) for about 10 minutes, or  until you can loosen the sides of the smaller of the two layers. Pour the warm custard over the bottom layer of cake. Carefully loosen all the edges of the second layer with a metal spatula, and when you can tell that even the bottom is loose, either flip the entire cake over on top of the bottom layer (which has been covered with custard) to make a second layer of cake, or flip the pan over on your hand and then flip your hand over the pan so that the second layer lands upright over the first layer.  If you can do this, you have a slightly rounded top to your cake, which is attractive, but if you miss, the cake might break into pieces. If the cake breaks up…not to worry! You can arrange the pieces on top, and after it’s all covered with frosting, you probably won’t be able to tell the difference, although you might want to add another 1/4+ cup milk to your frosting so that you can almost pour it on top rather than frosting it the traditional way. I haven’t tried this, but you might also be able to take the top layer out 1/2 at a time to make the switch easier.

How ever you do it, after you have the top layer securely in place over the bottom layer and the custard filling, let the whole thing cool while you make the frosting.

Whipped Chocolate-Chip Frosting

Microwave for 2 minutes:
2 cups chocolate chips in a bowl (can be milk, semi-sweet, or dark)

Meanwhile: in a mixing bowl, add:
1 stick (or 1/2 cup) soft butter
4 cups powdered sugar
Sprinkling of salt (about 1/16 teaspoon)
3/4 cup milk
1/2 teaspoon vanilla

Whip everything together in your mixer until it becomes a soft, fluffy frosting. Then, gently add the melted chocolate chips. If you want, you can stir the chocolate chips after they’ve been melted until they are smooth, or if you like the chocolate-chip-bit look, just add them in as they are. Some will be melted and some will still be a little chunky.

Ladle out the frosting and spread it carefully and evenly over the entire pan. It’s best served fresh and still slightly warm, but if you make it early (like the day before), it can also be stored in the refrigerator, although it must be room temperature when it’s eaten for full flavor.  After the first serving, I store it in the refrigerator but bring it out 2-3 hours before serving it again. Hope you enjoy!P.S.—With the last six servings, I put them in sundae dishes with hot fudge sauce, a scoop of ice cream, and some whipped cream on top.        This is possibly a little decadent, but it was quite delicious that way!!

Sing praises to God, sing praises: sing praises unto our King, sing praises.” (Psalm 47:6)

Refreshing Virgin Pina Colada Smoothies

Those of you who know me well know that I don’t drink anything alcoholic. In fact, I’ve never had an alcoholic drink in my life and don’t intend ever to have one unless Jesus  himself offers me one when I get to heaven (which I’m doubting will happen). However, I love fruit flavors, variety, and pretty stemware, so I love experimenting with various non-alcoholic drinks, and here’s one that’s perfect for a warm day when you feel like celebrating!

Refreshing Pina Colada Smoothies
(makes four 8-0z. servings, although only three are pictured here)

In a juicer or blender that can handle ice, add:
2 cups ice
1 cup coconut milk
1 cup crushed pineapple
1/2 cup cooled coconut syrup (recipe here if you need it:  https://kathrynwarmstrong.wordpress.com/2018/04/21/pineapple-pancakes-and-coconut-syrup/ )

I was serving it for dinner so didn’t add yogurt, but if you want a healthy breakfast drink with some protein, add 1 cup of plain Greek (or regular) yogurt. With yogurt added, it will serve 5. If you add another cup of ice, you can serve six, and it still tastes plenty strong and sweet.

For I have derived much joy and comfort from your love, my brother, because the hearts of the saints have been refreshed through you” (Philemon 1:7, ESV. May we be a source of refreshment and joy to those who visit our homes this summer!)

There’s Nothing Quite Like the Full English

When Alan and I were on the Norwegian Star‘s Central American cruise through the Panama Canal earlier this year, we had many delightful breakfasts, but one of the best was our perennial favorite abroad, “The Full English,” so I’ve decided to write about it today. However, I’m not really going to publish any particular recipes, as I usually do, because all the foods are standard, it’s just that the combination of “the perfect seven” ingredients makes for a memorable breakfast that can keep you fueled for a seven-hour hike across the moors of England…or a big day of exploring Asia, Central America, or anywhere else in the world!  Our first experience with “The Full English” was at a hostel under the shadow of St. Paul’s Cathedral in London many years ago. We affectionately dubbed this hostel “Mel’s East,” because it reminded us of the rescue mission where we often volunteered in Grand Rapids. Despite the humble and somewhat unkempt condition their dormitory-style facility (and people up all night chattering in foreign languages as they called their families in other parts of the universe), Mel’s East served us an incredibly hearty and surprisingly tasty breakfast, and from that day to this,  we have a soft spot in our hearts for “The Full English.”  Since then, we’ve enjoyed it at such classic venues as The Royal Highland Hotel in Inverness, Scotland (where the “Full Scottish” included haggis), the Cappabhaile House in Ballyvaughan, Ireland (in Ireland it’s called “The Full Irish” and may include soda bread), and historic places like the Talbot Inn and Buckingham Hotel in England (where “black pudding” [aka/ “blood pudding”] are popular additions). But, the “Full” breakfast is not just a favorite in the U.K. We’ve eaten the Full English around the world, even in remote areas of Africa and India! So, no matter who you are or where you live, the “Full English” will be a memorable feast for you and yours!

The Full English
(serves one or the world!)

The perfect seven ingredients include:
1. Fried eggs (can also be poached)
2. Fried bacon (English bacon is more like American ham)
3. Grilled tomatoes
4. Grilled mushrooms
5. Baked beans
6. Grilled sausages
7. Toast. We’ve had amazing toast grilled in butter and served hot, but normallyit has been toasted, buttered, and preferable cooled in a toast cooler (such as the one above) and served with an assortment of toppings, such as orange marmalade, marmite (for those who can stand it; I can’t), and fruit preserves. (Leave the nutella for the Italians, the cheeses for the French, and the meats for the Germans. We are not on the Continent now…)At the most wonderful B’n’B’s and fancy hotels, all this follows a first course of cold cereals, pastries, stewed fruits and juices. If you’re going to be truly English, this feast is served with a steaming pot of black tea with lots of milk (not cream) and sugar. Many places make accommodations for coffee lovers, however, and I’ve even been offered some great hot chocolates at times. There are also many delicious possibilities for extras, like friend potatoes, Tattie scones, or classic scones, but these are not part of the gold standard. Also, just FYI, this is not what the Brits eat every day for breakfast. This is what they eat for special occasions or serve to special guests, and it’s sometimes served late morning instead, like a brunch.            Ready to try? I guarantee, it’s even better than green eggs and ham!  🙂

My son, eat thou honey, because it is good; and the honeycomb, which is sweet to thy taste: So shall the knowledge of wisdom be unto thy soul: when thou hast found it, then there shall be a reward, and thy expectation shall not be cut off.” (Proverbs 24:13-14)

Have You Found Messiah in the Passover?

      Yesterday Christians around the world celebrated Easter, and so did we!  The most common Christian traditions are attending church as a family, a special festive dinner together, and an Easter egg hunt, where everyone searches for brightly-colored Easter eggs (usually hard-boiled chicken eggs). . .       as well as various types of candy, in particular, chocolate Easter bunnies!  We enjoyed all these activities, and it was a wonderful time of worship and celebration. However, what many Christians (and Jews) don’t realize is that the day Jesus was crucified—which we call Good Friday—is also the Feast of Passover for Jews. And, Easter Sunday—when we celebrate the resurrection of Christ— is also the Feast of First Fruits.   Did you know that? If you’re like me, you may not have known this, or at least fully appreciated the significance of these facts. Jesus was the Passover Lamb. God provided his own son as the sacrificial lamb, like the ram God provided for Abraham nearly 4,000 years ago to substitute for his son Isaac. The Passover lamb, sacrificed by the Israelites 3,500 years ago on the night before they fled Egypt, looked forward to the time when the Lamb of God would be sacrificed, once for all, to bring each of us from spiritual bondage and death into freedom and spiritual, eternal life. That is the day when Jesus died on the cross.  Messiah in the Passover, edited by Darrell L. Bock and Mitch Glaser, is a landmark reference book for the Church to connect us to our spiritual roots, deepen our love for God, the Jewish people and our Messiah, and to teach us how to “experience the joy of celebrating Messiah in the Passover in our own homes and churches.”

Nearly eighteen scholars contribute chapters explaining the fulfillment of Old Testament patterns in the life of Christ, shedding brilliant light on the symbolism surrounding the life and death of Jesus as the Messiah and giving even more depth to our understanding of communion, which was first established at the time of our Lord’s last supper (which was also the Passover Seder that Jews still celebrate today).

As one outstanding example of what the book teaches: One of the central aspects of the Jewish Seder involves taking three sheets of matzah (unleavened bread) and inserting them in three compartments of a special bag, known as the matzah tash. At one point in the evening ritual, the father (or leader) takes the middle sheet of matzah and breaks it in two. He replaces half but wraps the other half in a white napkin and hides it somewhere in the house. (As a game, the children are supposed to look for it.)   This hidden half is known as the afikoman, which is found and distributed in small pieces to everyone as “dessert” after the meal, but it’s literal derivation is from the Greek and means “the one who has come,” a clear reference to the Messiah. Matzah is a flat bread, made without any leaven (which is symbolic of sin in the Bible). It is also striped and pierced. For Christians, the symbolism cries out so loudly it gives me goosebumps! The three matzahs are perfectly symbolic of the triune nature of God: Father, Son, and Holy Spirit. The middle sheet is broken and half of it is hidden. Jesus was crucified and buried. After three days (at the end of the meal), he “comes again” (is  resurrected) and distributed to all. Jesus was like the matzah. He was sinless (without leaven). He was striped (lashed) and pierced (by the nails and sword). He was hidden for three days but then rose again.  His life has been distributed to all who will accept it. As Jesus said at the Last Supper, “And he took bread, and gave thanks, and brake it, and gave unto them, saying, This is my body which is given for you: this do in remembrance of me. Likewise also the cup after supper, saying, This cup is the new testament in my blood, which is shed for you (Luke 18:19-20). What a clear message: Jesus was the Messiah, offering himself as the Passover Lamb, crucified on the Passover, and raised again on the Feast of First Fruits. If you are Jewish or have Jewish friends, this makes the Gospel so accessible. May we all find Messiah in the Passover!   Beyond many very scholarly articles explaining the Old and New Testament teaching about the Messiah, there are a couple of chapters dedicated to sharing everything you need to know about how to conduct your own Passover Seder. There are complete recipes for all the most common dishes (I published one for Matzah Ball Soup two days ago), and they give permission to anyone who would like to run off copies of the order of service for their personal use. There are additional resources available at their website:

https://www.messiahinthepassover.com/

Think about it! I hope you get the book and learn more about finding Jesus, the Messiah, in the Passover. Next year, I’m hoping either to participate in a Seder or hold my own! As Gentile believers, I think we’re missing out on a great blessing if we fail to enjoy this marvelous feast that God gave (all of) his children thousands of years ago. Let’s connect with our spiritual roots and begin enjoying the privileges of His communions!

Speaking of the Messiah (and fulfilled in Christ), the Bible records: “But he was wounded for our transgressions, he was bruised for our iniquities: the chastisement of our peace was upon him; and with his stripes we are healed” (Isaiah 53:5).

(Last photo shared by my spiritual sister, Elizabeth, from her family Seder. It’s not exactly like the one you can download from  https://www.messiahinthepassover.com/  but serves as a lovely example! Thank you, Elizabeth! Our German daughter, Gerlinde, taught us one of the German Lutheran traditions of sharing a lamb cake to teach that Jesus is the Lamb of God. Next year, Gerlinde and I are hoping to organize a Good Friday Seder for our family as well! Thank you, Gerlinde!)

For Your Passover Seder: Bubbe’s Matzah Ball Soup

Last night was the Jewish Passover, and most Jews who are looking forward to the coming of the Messiah celebrated with a Seder (special feast), including a number of my Messianic Jewish friends who believe that Jesus is the Messiah who came once but will also be coming again. I’m not sure why the Christian church does not continue with this blessed commemoration of the night the LORD “passed over” all the homes where believing Israelites had placed blood on the door posts, but as the body of Christ who have been grafted into the family of Abraham by faith, it seems like we are missing out if we don’t participate!

In that light, I’ve gotten permission from Mitch Forman to publish his family’s recipe for Matzah Ball Soup. I will write it out exactly as it is written in the excellent book, Messiah in the Passover, which I’ll be reviewing in full next Monday:

Matzah Ball Soup
(by Mitch Forman)

This soup, favored by the Ashkenazic Jews, is made from a mixture of matzah meal and chicken fat and is the traditional soup served on Passover. We all know that it was out grandmother who made the best matzah ball soup, so no two recipes are the same, except that the standard soup includes chicken soup and matzah balls. In some Jewish homes, soft noodles will be added to the soup, along with carrots and sometimes celery, etc.

Ingredients:
For the matzah balls:
4 eggs
2 tablespoons chicken fat (substitute oil if you dan’t find fat)
2 tablespoons soup stock or water
1 cup matzah meal (buy it at the store)
1/2 teaspoon salt

Instructions:
1.  Beat eggs slightly with fork in a bowl.
2.  Add chicken fat, salt, and water.
3. Add matzah meal gradually until it thickens
4. Refrigerate for 20 minutes in a covered bowl. This will allow the matzah to absorb the liquid and make it easier to use.
5.  Scoop out portions of the matzah ball mixture with a standard ice cream scoop; and with wet hands, form into balls.
6.  Fill a medium-sized stockpot halfway with water and bring to simmer on medium heat.
7.  Cook for 30 minutes.
8. Drain and set aside.

Yield: 16 matzah balls

Ingredients:
For the chicken soup:
1 chicken (5 pounds), quartered
2 medium size onions, diced
6 carrots, diced
water
2 tablespoons salt

Instructions:
1.  Peel onions and carrots and wash celery and cut all vegetables into 1/2-inch cubes.
2.  Place chicken and vegetables in large stockpot.
3.  Add salt and water to cover.
4.  Bring to boil and then lower the flame and simmer for 2 hours.
5.  Remove chicken parts and let cool. Remove the chicken meat from the bones and shred.
6.  Strain the soup of all the vegetables pieces and bring stock back to a simmer
7.  Add the shredded chicken to soup and keep on a low simmer.
8. About 30 minutes before serving, add the matzah balls to the soup and simmer
9.  Dish out soup with 1 matzah ball per serving.

This and all you need to know about how to prepare and hold a Seder are found in Messiah in the Passover, edited by Darrell L. Bock and Mitch Glaser, and can be found here:

http://www.kregel.com/theology-and-religious-studies/messiah-in-the-passover/

For those of you who don’t know about the Jewish Passover or have never read what God did for the Israelites to free them from bondage in Egypt 3,500 years ago, here is the account, from Genesis 12:

12 And the Lord spake unto Moses and Aaron in the land of Egypt saying,

This month shall be unto you the beginning of months: it shall be the first month of the year to you.

Speak ye unto all the congregation of Israel, saying, In the tenth day of this month they shall take to them every man a lamb, according to the house of their fathers, a lamb for an house:

And if the household be too little for the lamb, let him and his neighbour next unto his house take it according to the number of the souls; every man according to his eating shall make your count for the lamb.

Your lamb shall be without blemish, a male of the first year: ye shall take it out from the sheep, or from the goats:

And ye shall keep it up until the fourteenth day of the same month: and the whole assembly of the congregation of Israel shall kill it in the evening.

And they shall take of the blood, and strike it on the two side posts and on the upper door post of the houses, wherein they shall eat it.

And they shall eat the flesh in that night, roast with fire, and unleavened bread; and with bitter herbs they shall eat it.

Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

10 And ye shall let nothing of it remain until the morning; and that which remaineth of it until the morning ye shall burn with fire.

11 And thus shall ye eat it; with your loins girded, your shoes on your feet, and your staff in your hand; and ye shall eat it in haste: it is the Lord‘s passover.

12 For I will pass through the land of Egypt this night, and will smite all the firstborn in the land of Egypt, both man and beast; and against all the gods of Egypt I will execute judgment: I am the Lord.

13 And the blood shall be to you for a token upon the houses where ye are: and when I see the blood, I will pass over you, and the plague shall not be upon you to destroy you, when I smite the land of Egypt.

14 And this day shall be unto you for a memorial; and ye shall keep it a feast to the Lord throughout your generations; ye shall keep it a feast by an ordinance for ever.

15 Seven days shall ye eat unleavened bread; even the first day ye shall put away leaven out of your houses: for whosoever eateth leavened bread from the first day until the seventh day, that soul shall be cut off from Israel.

16 And in the first day there shall be an holy convocation, and in the seventh day there shall be an holy convocation to you; no manner of work shall be done in them, save that which every man must eat, that only may be done of you.

17 And ye shall observe the feast of unleavened bread; for in this selfsame day have I brought your armies out of the land of Egypt: therefore shall ye observe this day in your generations by an ordinance for ever.

18 In the first month, on the fourteenth day of the month at even, ye shall eat unleavened bread, until the one and twentieth day of the month at even.

19 Seven days shall there be no leaven found in your houses: for whosoever eateth that which is leavened, even that soul shall be cut off from the congregation of Israel, whether he be a stranger, or born in the land.

20 Ye shall eat nothing leavened; in all your habitations shall ye eat unleavened bread.

21 Then Moses called for all the elders of Israel, and said unto them, Draw out and take you a lamb according to your families, and kill the passover.

22 And ye shall take a bunch of hyssop, and dip it in the blood that is in the bason, and strike the lintel and the two side posts with the blood that is in the bason; and none of you shall go out at the door of his house until the morning.

23 For the Lord will pass through to smite the Egyptians; and when he seeth the blood upon the lintel, and on the two side posts, the Lord will pass over the door, and will not suffer the destroyer to come in unto your houses to smite you.

24 And ye shall observe this thing for an ordinance to thee and to thy sons for ever.

25 And it shall come to pass, when ye be come to the land which the Lord will give you, according as he hath promised, that ye shall keep this service.

26 And it shall come to pass, when your children shall say unto you, What mean ye by this service?

27 That ye shall say, It is the sacrifice of the Lord‘s passover, who passed over the houses of the children of Israel in Egypt, when he smote the Egyptians, and delivered our houses. And the people bowed the head and worshipped.

28 And the children of Israel went away, and did as the Lord had commanded Moses and Aaron, so did they.

29 And it came to pass, that at midnight the Lord smote all the firstborn in the land of Egypt, from the firstborn of Pharaoh that sat on his throne unto the firstborn of the captive that was in the dungeon; and all the firstborn of cattle.

30 And Pharaoh rose up in the night, he, and all his servants, and all the Egyptians; and there was a great cry in Egypt; for there was not a house where there was not one dead.

31 And he called for Moses and Aaron by night, and said, Rise up, and get you forth from among my people, both ye and the children of Israel; and go, serve the Lord, as ye have said.

32 Also take your flocks and your herds, as ye have said, and be gone; and bless me also.

33 And the Egyptians were urgent upon the people, that they might send them out of the land in haste; for they said, We be all dead men.

34 And the people took their dough before it was leavened, their kneadingtroughs being bound up in their clothes upon their shoulders.

35 And the children of Israel did according to the word of Moses; and they borrowed of the Egyptians jewels of silver, and jewels of gold, and raiment:

36 And the Lord gave the people favour in the sight of the Egyptians, so that they lent unto them such things as they required. And they spoiled the Egyptians.

37 And the children of Israel journeyed from Rameses to Succoth, about six hundred thousand on foot that were men, beside children.

38 And a mixed multitude went up also with them; and flocks, and herds, even very much cattle.

39 And they baked unleavened cakes of the dough which they brought forth out of Egypt, for it was not leavened; because they were thrust out of Egypt, and could not tarry, neither had they prepared for themselves any victual.

40 Now the sojourning of the children of Israel, who dwelt in Egypt, was four hundred and thirty years.

41 And it came to pass at the end of the four hundred and thirty years, even the selfsame day it came to pass, that all the hosts of the Lord went out from the land of Egypt.

42 It is a night to be much observed unto the Lord for bringing them out from the land of Egypt: this is that night of the Lord to be observed of all the children of Israel in their generations.

43 And the Lord said unto Moses and Aaron, This is the ordinance of the passover: There shall no stranger eat thereof:

44 But every man’s servant that is bought for money, when thou hast circumcised him, then shall he eat thereof.

45 A foreigner and an hired servant shall not eat thereof.

46 In one house shall it be eaten; thou shalt not carry forth ought of the flesh abroad out of the house; neither shall ye break a bone thereof.

47 All the congregation of Israel shall keep it.

48 And when a stranger shall sojourn with thee, and will keep the passover to the Lord, let all his males be circumcised, and then let him come near and keep it; and he shall be as one that is born in the land: for no uncircumcised person shall eat thereof.

49 One law shall be to him that is homeborn, and unto the stranger that sojourneth among you.

50 Thus did all the children of Israel; as the Lord commanded Moses and Aaron, so did they.

51 And it came to pass the selfsame day, that the Lord did bring the children of Israel out of the land of Egypt by their armies.

(Thanks to my spiritual sister, Lizzie, for the photo of her beautiful tables set for their Passover Seder.)