I too love matza and jelly (together or separately!) It's what gets me going in the morning!

But here's some more "Passover Lessons"

1) There's such a thing as too much
By the end of Passover, I'm glad that the matza is put away, because, by the end of week, everything in the house smells and tastes of it (or of matza meal). The matzas. The matza balls in the soup. The cake and cake mixes. The... (you get the picture). Too much of a (good) thin in too short a time span = burnout.

2) It's only truly special when it's rare.
You could eat hardboiled eggs in salt water at any time of the year, right? (For those who have never been to a Passover Seder, it's a tradional part of the meal). But who does? Nobody. Yet it's a central part of many people's memories of the Seder and Passover. It happens once a year and isn't repeated throughout the year, losing it's "oomph".

If you're going to have a sale or a special event--don't do it over and over again throughtout the year.

3) There are many ways to achieve the same goal.
Another tradional food is charoset, which reminds us of the mortart used in making bricks. The recipes used by Ashkenazic (European) and Separdic (Middle Eastern) Jews are quite different--but the result is the same. A sweet condiment to be eaten with bitter herbs (and anything else over the week).

Lawrence
(hmm...I think it's time for a snack....)