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.
- 6med. size potatoes
- 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