Today we're taking a break from chronicling our trip so we can provide you with some timely holiday blogging.
As we've noted previously, by moving to Crete, we went from being the least Jewish people in our neighborhood to the most. It was a pleasant surprise that, at least during our first year here, we were able buy matzo in our local market. Last year, after having vanished the previous September, a single box mysteriously appeared in mid-April. This year, no such Passover miracle occured, and neither had we gone to Israel to stock up. So, in what has become a reoccuring theme, if we wanted matzo, we were going to have to make it ourselves.
It turns out that, as long as one isn't concerned with making kosher-for-passover matzo, it's actually pretty straighforward. Graham and I used this recipe from Daniel Boulud. First Graham mixed the ingredients: flour, warm water, salt, olive oil (not traditional, but certainly appropriate for Crete).
Graham stirring the dough. That Robin Hood flour is what we use for a high-protein bread flour; it's imported from Canada, so the packaging is in English, so we can tell what it is. Unfortunately, I'm pretty sure Robin Hood wasn't Jewish (or Canadian), nor is his flour kosher for Passover.
Once we had a dough, we ran it a little at a time through the pasta maker to make long thin sheets. I cut them and Graham pricked them with a fork.
I fed the dough through the pasta roller, while Graham turned the crank.
After a few minutes in a hot oven, the finished product looks pretty much like the real thing.

We held our seder on the second night, which was Saturday. The pre-dinner portion of the event was held on the back patio, both because the balcony was still in full sun and so I could keep an eye on the leg of lamb roasting on the grill.
Attempting to explain the symbolism of the items on the seder plate during the first glass of wine/juice.
Once the lamb was off and the sun was nearly set, we moved downstairs for the matzo ball soup, which was followed by a Moroccan beet salad, Greek briam, and, of course, the grilled leg of lamb.
Graham insisted we include the Easter basket he made in school.
Graham is reclining. He is not a number; he is a free man!
Today, we baked our traditional macaroons, using the same food processor as last year. I tried to get the kids to help skin the almonds, but Graham had no interest and Maizie started crying. They did, however, eat the finished products.
Macaroons, year 6
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