Thursday, December 10, 2009
I love the first snow of the season. I love the cold stillness of the morning after a snowfall. And I was lucky this year that I got to take a few breaths and enjoy this first snow, while it is still pristine, fluffy and perfect. Over the past couple of weeks I've had my nose down, back hunched, and hands atwitter working on a few holiday chocolate orders,and other assorted commitments. Last night was book group which is always a fun time. We read Astrid and Veronika which was worthwhile, the writing was so descriptive and detailed. The story is really touching and thought-provoking. Thumbs up from me. I made an eggnog cheesecake with a gingerbread crust which was OK, but not as good as last year's. I think I got a little too merry with the rum, and I don't care what anyone says- you could taste freezer in it.
Tomorrow night is the first night of Hanukkah...fa la la la la. Friday night dinner will have the fried food quotient of the holiday that makes fried potatoes into a quasi-religious icon- now that's something I believe in: the glory and wonder of a perfectly fried potato. It'll be pot roast and latkes, followed by jelly-filled donuts- and the first light of Hanukkah. The first night of Hanukkah is a lot like the first snow, exciting, new, fun. By the fifth night you're over it.
On sunday, when Hanukkah is still in it's early days I'm doing a family holiday cooking and craft project at the JCC. I figure I'll use this month's article as a template. We'll make jelly donut muffins, which seem to be very popular this season. Marshamallow dreidels dipped in chocolate would also be fun. To break up all the cooking activity they can make Hanukkah decorations with popsicle sticks and sparkles. I'll play Mama Doni's groovey Hanukkah disco CD (Hanukkah Fever). A fun time will be had by all.
Peel and grate 5 medium sized potatoes- squeezed of liquid, mix in 2 beaten eggs or 1/4 c. egg braters, 1 envelope onion soup mix. Drop by the small scoops in a skillet of sizzling hot vegetable oil. Fry on both sides until a warm and toasty shade of amber. Enjoy while hot.