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April 07, 2021
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It’s blue, still glossy, though its corners are frayed, and I grab it every December, the only time I sacrifice myself at the altar of the root. I can hardly believe I am doing it again, after the previous year, and the one before, and the one before that. From my station, where I drink red wine by the deafening sizzle of two skillets as they seize the grated mush and transform it into food, I catch distant glimpses of flames in the living room fireplace. Guests float in and out, some joining me at the stove for a time, others offering small plates of food they prepared and schlepped through the dark slick night. My children rotate in and out, flanked by their friends in search of treats: tall young men with hungry eyes politely awaiting my invitation, lanky teen girls tossing their shiny hair out of the way as they grab and devour the freshly made pancakes.

Featured in: Recipes for Survival

Recipe by: Mrs. Jack Glantz


  • 6med. size potatoes
  • 1onion
  • 2eggs
  • ½cup flour
  • 1teasp. salt
  • Vegetable shortening or oil for deep frying


  • Step 1

    Peel and grate potatoes and onion, crack eggs and add flour to get the right consistency. Add salt.

  • Step 2

    Mix together and squeeze out liquid

  • Step 3

    Fry until golden brown.

  • Recipe from Temple Emanu-El Sisterhood Cook Book