magid

I hosted a seder the second night, and learned a number of things.

If I want to serve salad, it has to be made before starting the seder, even if that means starting a few minutes later; I won't take the time at the meal.
Minimum two trays of any kind of roasted vegetable; I hate running out of food.
The new hot water urn keeps water far hotter than the old one.
The chocolate-covered fruit gel prisms are not nearly as good as the Trader Joe's ones; not worth buying.
Having my parents at the seder does make it more stressful for some reason.
It would be good to have a couple more plain haggadot, but without typos in the English.
No haggadah seems to put the teeth in the wicked son paragraph.
Buy more ground horseradish than I think I'll need.
I'm still feeling my way in balancing the amount of Hebrew and English (or doing things twice, once in each language), especially when it comes to singing some parts, since I tend to have guests with a wide range of backgrounds. I don't have any idea where the right balance point is, either.
I still don't know why most of the songs at the end got appended to the haggada.
Chicken with lemon, black pepper, spinach, mushrooms, and garlic chips is a good thing.
The Moscato di Carmel went over well amongst those who drank wine.
Nana tea is not decaffeinated as I'd thought, being a blend of black and mint teas, rather than just mint.
The hand shmurah matza is a nice contrast to the regular machine matzah, but when only three start out whole, it makes me think I might consider getting machine shmurah for the seder instead.
Far too many haggadot don't include counting the omer, and it's surprising which ones skip it.
Oh, and having a choice of boiled tiny potatoes and/or scallion for karpas is something I want to do again.