We reached Maror and Korech in the order of the Seder. We described Maror as spicy and bitter, to help the children understand. Before we could eat the maror, however, we had to make the charoset. We began by explaining that the heavy bricks Bnei Yisroel carried while slaves in Mitzrayim were made of mud. So we made our own “mud” by adding some water to the sand table. The children loved making “bricks” (and mud pies).

Then we talked about how the charoset we eat on Pesach is like the bricks the Jewish people made. What goes into our charoset? Apples, grape juice (to make it red), and raisins. How do we chop the apples? With the food processor of course. Our charoset was so delicious we couldn’t wait to eat it. After enjoying our snack, we took the “spicy/bitter” romaine lettuce, dipped it in the charoset, and shook it off. Then we said the bracha for Korech and ate it.

And since there can never be too much matzo, we had so much fun making our own as the Matzo Factory visited IBECC. We learned we only have 18 minutes to make the matzo. We rubbed stalks of wheat between our hands — it became easier when we suggested that the children pretend they were washing their hands. We rolled out our own dough very quickly so Rabbi Rosenblum could put it into the oven. When he took it out the dough had become matzo. It smelled delicious!