I had something to say, but no I've forgotten. I am so very tired and even going to bed shortly after 10 did not help. This is the really bad part of the staying here for Christmas, I do not get a day to sleep in or the option of an afternoon nap.

oh right, sara reminded me, 1) I have not wrapped anything yet AND I work/go to the Dr. tomorrow. 2) getting 5lbs of bionicles is awesome. I should look into ebay lots.

Here's the latke recipe my father contributed to our family cookbook:

[Yes, this is my minister father, so he opens the recipe with a little history: "The pancakes are fried in oil as a reminder of the miracle of the oil lamps that miraculously kept burning for eight days after the rededication of the Jerusalem Temple in the year 3622 (Hebrew calendar) or 164 BC (Christian calendar)."]

4 c. peeled, grated potatoes
1 large onion, chopped
1 1/2 t. salt
2 T flour
2 eggs
pepper to taste
2 t. chopped chives (optional)

Wash, peel, and grate the potatoes. Squeeze out liquid. Combine with onion, salt, flour, and pepper (and chives). Lightly beat the eggs, and stir into mixture.

Heat the oil in a skillet [note: oil does not appear in ingredients!] and spoon in tablespoons of the neixture to make medium sized patties. Brown on one side, turn and brown lightly on the other. Repeat with the rest of the mixture.

Serve with applesauce, cottage cheese [??], yogurt [??] or sour cream.

cottage cheese [??], yogurt [??]

I have the feeling it's an Israeli recipe, since I know the meaning and the differences.

Also, 164 BC? I thought it was 170 BC.

I don't know, man. Thing one is I've only ever eaten latkes with applesauce or sour cream, not the other options. Also, I wouldn't put it past my father to take into account varying time issues related to Jesus's birth year, and adjust the dating accordingly. Either that, or he was wrong.

Okey doke, here's Sarah's recipe. I'm definitely making these-- I think they'll totally rock with smoked turkey.

Makes about 24 latkes. Adapted from Taste of Home Magazine.

1/2 cup all purpose flour
2 tsp sugar (I used Splenda bc I'm out of sugar. Worked fine.)
2 heaping tsp curry powder (MORE SPICE BABY YEAH)
1 tsp baking powder
1 tsp brown sugar
1 heaping tsp ground cumin
3/4 tsp salt
1/2 tsp cayenne pepper (like hotter with slow burn as you take another bite? Add more.)
1/4 tsp pepper
scant 1/4 tsp dry mustard

2 eggs beaten (Kinky!)
1/2 cup milk (we used Lactaid; lactose is not change I can believe in).

4 cups grated peeled sweet potatoes

plus oil for frying

Mix the dry ingredients (flour through mustard). Stir in eggs and milk until blended. Add sweet potatoes and fold with a spatula or your fingers to coat thoroughly

Heat oil in a large nonstick skillet over medium-high heat. I used enough vegetable oil that it was probably between 1/4 and 1/2 inch deep.

Drop heaping tablespoonfuls into oil. Let set for about 30 seconds, then press gently to flatten out. In my big honking skillet I could fry about 6 or 7 at a time.

Fry for 3-4 minutes per side until golden brown. Add more oil if you need it.

Drain on rack covered with paper towels. Try to avoid eating while they're piping hot (ow. Good luck with that).

NOTES:

I tried making bigger than heaping-tbsp size, and they were soggy in the middle, so keep to the smaller size for browned, crispy latkes with chewy centers. The batter will get soggy at the bottom so stir every now and again to mix the potatoes with the wet stuff.

We're serving with honey mustard, chipotle mayo, drizzled honey and whatever else I think will taste good.

I have an enormous sweet potato that needs a fate (seriously, I ordered 2 pounds of sweet potatoes through our farmer's market, and I got two tiny potatoes and this one enormous one). So maybe we could do mix-and-match latke night.

You know, I have all those things, and I'm working from home today. Hmmm.

My Russian SIL makes amazing latkes with both potatoes and zucchini. Le nom.

There are actual blood, sweat, and tears in those latkes, you little pisher, and don't you forget it!

I don't think those ingredients are going to make anyone feel more grateful to have them...

OK, the way my mom makes latkes, as well as I can remember right now:

Grate the potatoes. (If you're using a food processor, then use the grating disk, and then switch to the regular blade and pulse a few times.) Also grate in a little bit of onion if you'd like. (My dad's mother did not put in onion. My mom's mother did.) Squeeze the water out of the potatoes. Add in one egg for every two potatoes. Heat at least half an inch or so of oil in a pan, with a few pieces of onion in the oil, so that the oil gets the onion flavor, and then the pancakes get the onion flavor. Fry. Serve with applesauce if you're German, sour cream if you're Polish, and sugar if you're my mom's cousin Betty.

That's it, I'm totally making latkes.

We got another 3 inches of snow last night. I'm trying to decide it I want to blow off the gym again today.