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Well, our lives have been quite hectic this past week. We have had an eventful past several days, filled with many occurrences, otherwise known as LIFE. Just some of the things that have taken place are the death of a childhood friend, the birth of a new baby, (on my hubby's side of the family) a revival at our church, wildfires, (that came within feet of our church, and across the road from our home) and preparation for Easter.

So, last night, after all of this, we sat down as a family and took part in our third annual Williams Family Passover (Seder) Meal, and then sat and watched The Passion of the Christ together. I have come to really look forward to this tradition, as it is really meaningful, and creates such a learning experience, especially for our older two children. So I look forward to our worship service tomorrow at church and know that I have so much to be thankful for, but the main praise I have to my Lord, is His sacrifice on the cross for my sins, it is such a beautiful thing. Here is some information about the Passover meal.

The Passover Seder Plate (ke'ara) is a special plate containing six symbolic foods used during the Passover Seder. Each of the six items arranged on the plate have special significance to the retelling of the story of the Exodus from Egypt. The seventh symbolic item used during the meal—a stack of three matzot—is placed on its own plate on the Seder table.

The six items on the Seder Plate are:

Maror and Chazeret; Two types of bitter herbs, symbolizing the bitterness and harshness of the slavery which the Jews endured in Ancient Egypt. For maror, many people use freshly grated horseradish or whole horseradish root. Chazeret is typically romaine lettuce, whose roots are bitter-tasting. Either the horseradish or romaine lettuce may be eaten in fulfillment of the mitzvah of eating bitter herbs during the Seder.

Charoset; A sweet, brown, pebbly mixture, representing the mortar used by the Jewish slaves to build the storehouses of Egypt.

Karpas; A vegetable other than bitter herbs, usually parsley but sometimes something such as celery or cooked potato, which is dipped into salt water (Ashkenazi custom), vinegar (Sephardi custom) or charoset (older custom, still common amongst Yemenite Jews) at the beginning of the Seder.

Z'roa; A roasted shank bone, symbolizing the korban Pesach (Pesach sacrifice), which was a lamb offered in the Temple in Jerusalem and was then roasted and eaten as part of the meal on Seder night.

Beitzah; A roasted egg, symbolizing the korban chagigah (festival sacrifice) that was offered in the Temple in Jerusalem and was then eaten as part of the meal on Seder night.