When disaster strikes, with little or no warning, it gives life a whole new perspective.

Unless it happens to you, personally, it’s almost impossible to imagine how priorities must change when a wall of debris-filled water hurtles through your home, or a tornado rips everything you own to shreds and scatters it, or you watch, helpless, as your life washes away in the waters of a relentless flood.

It’s been a rough, hard, seemingly endless winter throughout our country and now, just when there should be sunshine at the end of the tunnel and tidings of spring to cheer us, the forces of nature deal yet another body blow to remind us just how powerless we are in the face of those forces. Massive flooding in the Midwest, tornadoes in Texas, freak snowstorms in the east and an entire community here in our own back yard, devastated because of a breached beaver dam.

But, Passover begins tomorrow, followed by Easter weekend, and both are holidays based on faith and hope, celebrating new life and rebirth.

Waters will recede, homes will be rebuilt or cleaned up and re-inhabited, debris will be disposed of, roads will be rebuilt and lives will continue. But, will those who were there when it happened, who lived through the nightmarish catastrophes ever be the same? Does life return to “normal” as if the disaster had never occurred? I doubt it.

Whether you observe Passover or celebrate Easter, or neither, it is a time to remind ourselves of the message of the season: hope, faith and rebirth.

RECIPES

You don’t have to be Jewish to enjoy some of the delicious treats that are a traditional part of the Passover meal called the Seder. I am particularly fond of matzo balls and make them for many occasions, but especially to go with soup.

These matzo balls would be excellent with chicken soup or with a braised brisket, also traditional, or accompanying your Easter ham or lamb. If you’re fond of potato leek soup, you’ll love these matzo balls.

POTATO LEEK MATZO BALLS

1½ lbs. russet potatoes, peeled and cut into ½-inch cubes

4 cups chopped leeks (about 4 large leeks), white and pale green parts only (be sure they are well rinsed)

2 cloves garlic, minced

1½ cups chicken broth (use low-salt canned, if desired)

2 cups matzo meal

1/3 cup olive oil

¾ t. ground black pepper

6 large eggs

1 T. salt

Steam the potatoes until very tender (about 15 min.). Transfer to a large bowl and mash well. Combine 2 cups of the leeks, the garlic and the broth in a saucepan; bring to a boil over med.-high heat, cover and cook until leeks are tender, about 5 min. Uncover and continue to cook until mixture is reduced to 1¼ cups, about 7-8 min. Transfer to a food processor and process until smooth. Add to mashed potatoes.

Add matzo meal, oil and pepper and blend well. Using an electric mixer, beat eggs and salt together until thick (about 8 min.) Fold the egg mixture into the potato mixture in 3 additions. Fold in remaining leeks.

Brush a 15x10x2 glass baking dish generously with olive oil. Bring a large pot of salted water to a boil. Wet your hands and use about

1 rounded tablespoon of the matzo mixture to form a ball. Place on a sheet of foil until you’ve made 17 or so balls (this will be about half the mixture). Drop the balls into the boiling water, cover pot tightly and reduce heat to medium and boil until matzo balls are cooked through and tender (about 35 min.). Using a slotted spoon, transfer the balls to the prepared dish.

Refill water in pot if necessary and repeat process with remaining matzo mixture, keeping balls warm in the baking dish until ready to serve. (Or, you can make these two days ahead, cool slightly, then cover with foil and refrigerate until ready to serve. Rewarm by steaming for 10 min. or baking, covered, in a 350-degree oven.)

Note: If you are going to use these in chicken or other type soup, you can cook them and add them to the soup as you serve, or you can cook the balls in the soup and serve together.

Fish cakes are another very traditional Passover entree that I use often during the year because I like the kicked up spicy flavor of the otherwise rather bland fish. These are kosher for Passover but you can vary them to suit whatever fish or seafood you might like to use instead.

MIDDLE EASTERN FISH CAKES

2 lbs. white fish fillets (orange roughy, halibut, cod, etc.)

1 cup finely chopped onion

6 cloves garlic, peeled and chopped

3 T. chopped fresh parsley

3 T. chopped fresh cilantro

1 T. ground cumin

2 t. coarse kosher salt

1 t. ground ginger

3/4 t. freshly ground black pepper

6 T. matzo meal

1 large egg.

Olive oil, for frying

Wasabi mayonnaise, for accompaniment, or aioli

Line a large baking sheet with plastic wrap. Coarsely grind the fish in a food processor. Add remaining ingredients though black pepper (stop at matzo meal); blend well. Add matzo meal and egg, processing until smooth and scraping down sides of bowl occasionally.

With moistened hands, use a generous tablespoon of the fish mixture for each cake, shaping mixture into patties about a scant 2 inches in diameter and ½-inch thick. Arrange on the baking sheet.

Heat 3 T. olive oil in a heavy large skillet over med. heat. Fry the fish cakes in batches until brown and cooked through, adding moil oil to skillet as needed. It will take about 3 min. per side. Transfer cakes to an unlined baking sheet or serving platter and serve warm, with wasabi mayonnaise (or plain mayonnaise with a bit of horseradish added, to taste) on the side.

Is there a traditional Easter breakfast at your house? Ours has changed over the years, depending on ages and number of kids in attendance, but pancakes are almost always on the menu. Because I’m so fond of the flavor of lemon, these are one of my current favorites.

LIGHT AS AIR LEMONY PANCAKES

½ cup rolled oats (use the old-fashioned kind, not quick cooking)

1¼ cups buttermilk

1 apple (preferably Granny Smith), peeled and grated

Zest of 1 lemon, grated

½ t. salt

½ t. baking soda

1 t. baking powder

1 cup unbleached flour

1 large egg

2 T. butter, melted

10 scrapes on a fine grater of fresh nutmeg, or ¼ t. ground

Place oats in a mixing bowl and pour the buttermilk over them; allow oats to soak while you prepare apple and lemon zest.

In a small bowl, whisk together the salt, baking soda, baking powder and flour; set aside.

Add the egg, melted butter, apple, lemon zest and nutmeg to the oat mixture, beating to combine. Stir in the dry ingredients, mixing just until evenly moistened.

Be sure your griddle is lightly greased and up to temperature (a drop of water should sputter/dance); drop batter by ¼-cupfuls onto the griddle; when bubbles form and the edges begin to firm up, flip and cook on other side. Serve warm with warmed maple syrup or honey, or whatever is your favorite pancake topping.