Work · Of · My · Hands

Friday evening, my Textile Expert Friend (TXF) came over and shared her 1st night of Hanukkah with me. It was very nice, especially since this year the 1st night fell on Friday- Shabbat and the day to recognize the divine feminine in the Jewish religion. She brought a tiny Menorah and candles and we had the perfect Hanukkah meal




Which consists of roast chicken, Batampte Brand Garlic Pickles, LATKES! w/sour cream, tabbouleh, and apple sauce. As shown in the photo, we had the most elegant setting possible on the kitchen counter.

After lighting the candles and saying the prayers, we commenced our Friday night ritual- dinner on TV trays while watching Dr. Who and Battlestar Gallactica. The only down side was when TXF was practicing for the concert at her Temple while I cooked. She sang this song (not her choice for the choir, but what can you do?)from the point of view of an uncooked latke waiting to be eaten. No offense, but creepy. She agreed, and added that she too had the words and tune stuck in her head for days after first hearing it. Ahh, sharing the love. Many memories of my childhood in Miami and Hannukah parties at my friends' houses were discussed.

It occurs to me that many people may not have had the joy of eating a Latke. So, I will provide a recipe. There are all kinds of variations with sweet potatoes and low fat baked, but they are no good. Just go for the good stuff. Here is the formula that I learned from my kindergarten teacher, Mrs. Bernstein

2 parts shredded white potatoes, water squeezed out
1 part shredded white onion
1 egg beaten well for every 3 cup volume of spud/onion
1 TBSP flour for every egg
Pinches of salt as desired

Put vegetable oil in skillet and allow to get very hot.
Make "cakes" of the latke mix, pressing well, about the size of your palm.
Place latkes in the hot oil and fry as you would hash browns.
Cook about 3 minutes per side or until crispy.
Drain on a paper towel.
Serve with Sour cream and/or applesauce

MMMMM! Mazel Tov!