By Rachel Barenblat
Breakfast on kosher macaroons and Diet Pepsi
in the car on the way to Price Chopper for lamb.
Peel ﬁve pounds of onions and let the Cuisinart
shred them while you push them down and weep.
Call your mother because you know she’s preparing
too, because you want to ask again whether she cooks
matzah balls in salted water or broth, because you can.
Crumble boullion cubes like clumps of wet sand.
Remember the precise mixing order, beating
then stirring then folding, so that for one moment
you can become your grandfather.
Remember the year he taught you this trick,
not the year his wife died scant weeks before seder
and he was already befuddled when you came home.
Realize that no matter how many you buy
there are never quite enough eggs at Pesach
especially if you need twelve for the kugel
and eighteen for the kneidlach and another dozen
to hardboil and dip in bowls of stylized tears.
Know you are free! What loss. What rejoicing.