“As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them.” – JFK
These words are so true about our community. On Thanksgiving we focus on things, people, and actions that we are grateful for. I am so thankful to be a part of this compassionate and caring community: from meals, packages, pizza, and shopping for our quarantined COVID infected families, to our generous benefactors, to grant writers and the myriad of volunteers who traditionally make SOI stand out as a warm, welcoming and giving organization.
Giving back to our community is a chesed we are continuously involved in. We are still collecting cans for the Betty & Peter Fisher Food Bank and creating a sculpture of cans - our "can"ukyah. We will be accepting cans throughout Chanukah. There is a - now Virtual - family Magical Chanukah party on December 2 with registration deadline November 28th. We also have a Chulent Cook-off and taste testing on Chanukah Shabbat, December 4th. There is still time to register as a chulent chef. Sisterhood is also having a Women's Gift Exchange - Matanot L'Chaveirot. bit.ly/soigifts
Many people come into and out of our lives continuously and leave their mark. Food has always been a big part of our family and our traditions. When Bob and I first got married, I wrote a cookbook, following everyone in my family around to preserve their recipes, our family traditions. My Uncle Doodie’s specialty was latkes. He would never use a food processor when making his latkes because he said the blood from using a grater enhanced the flavor. He made them every year for us no matter where he lived. I am so grateful he was a big part of my life growing up. He was a great man, a great uncle, and a great friend and every year I refect and remember the happy times and foods we shared. I hope you enjoy his recipe for latkes.
Uncle Doodies Potato Latkes
Delicious, tasty, greasy, Chanukah treat.
Makes 25-30 latkes
NO FOOD PROCESSORS ALLOWED
Ingredients:
5 lbs. potatoes
4 eggs
2 medium onions
2-5 T. flour ( to hold them together)
garlic powder, salt and pepper to taste
peanut oil for frying
Directions:
1. Grate potatoes and onions by hand (I do confess, I use a food processor)
2. Mix all ingredients together ( except oil)
3. Heat oil in an electric frying pan to 375 degrees
4. Drop potato mixture into the hot oil by spoonfuls, pushing an indentation into the center of each latke to insure they will cook evenly
5.Cook until golden brown, then flip and repeat.
6. Drain on paper towels
7. Always eat the first one before serving – they are usually tasty but don’t look good.
8. Serve with apple sauce, sour cream, or sugar.
Shabbat Shalom & Refuah Sheleimah to all who are battling this disease,
Donna Moskowitz
president@soicherryhill.org
