One of the first people to help me understand my father’s documents was a man named Alex Bauer, a friend of my in-laws and a lovely man from Hungary. He died last year, after a long and full life, and he was so loved that there were shiva minyanim at two synagogues full of people who had nothing but good things to say about him.
Today, I was looking up someone else in my address book, and his name was in my phone book again. Some glitch of the cloud, perhaps. So I deleted his name all over again, and cried.
I am taking the rest of the month off of blogging here. I’m trying to write a novel in a month, so I have to narrow my bandwidth.
See you in December.
Jodi Paley gave me this one–Pumpkin cream in her soufganiot (doughnuts)! Sounds great. she will mix pumpkin puree with whipped cream.
Thanksgivvukah idea #4
Thanksgivikkuah Hand Pies
This family is the real deal. They deep-fry their turkey (see idea#1), Mom and Dad are both rabbis, and Mom bakes up a storm. She even makes her own pumpkin butter. That’s too intense for me, but I found some great pumpkin butter in the store. It’s from Oregon.
Follow the link for a full recipe. It’s a great baking blog, if you are kosher and pareve.
TRAYF ALERT! An idea related to Thangsivikah idea #3
Do you know what Poutine is? It’s french fries and gravy (like they have in Baltimore) with cheese curds.
Well, Thanksgivvikuah idea #3 is–potato latkes with turkey gravy! I overheard someone at Etz Chayim mention it.
I was overcome with admiration. I asked the Etz Women if anyone who might have said it, and Sharon Fiekowsky said it was her, so thanks, Sharon! What I forgot to ask her is: what was she doing at Etz that I could overhear her? Maybe at a baby-naming?
If people want something mashed that will accomodate a bit more gravy, well, there’s lots of choices: Mash some more potatoes, or serve grits, mashed or pureed turnips or chestnuts or cauliflower or parsnips or celeriac, or, heavens to betsy MASH THE SWEET POTATOES!
If you click on the title of this post, which I see as purple–the top line, where it says TRAYF ALERT! you will be directed to an article from the Toronto Star, which is about a cross-cultural poutine, one made with butter chicken sauce and cheddar instead of gravy and cheese curds, just so you know I’m not the only fusion-crazy, line-blurring person out there.
A latke is a latke is a latke.
A vegetable is grated, mixed with a binder, formed into patties which are fried. My latke rainbow was made with four different types of veggies. You can see from the color differences in the picture below, the type of vegetable is not that important.
Top to bottom, we have sweet potato, zucchini, Chioggia beet, and potato. The black specks on the beet latkes, I’m afraid, are bits of burned latke, hard to avoid with the beet’s high sugar content.
So, grate some sweet potatoes make sweet potato latkes, and serve with cranberry sauce on Thanksgivukah. Light the candles and play some dreidel after dessert.
May your turkey be moist, and your dreidels all land on gimmel!
On chanukah, we celebrate by frying things. European Jews fry grated potatoes for latkes, Sephardic jews fry pastry for soufganiot, or jelly doughnuts.
While I have seen some recipes for sweet potato latkes to be served up with cranberry sauce, why hasn’t anyone suggested frying a TURKEY for Thanksgivvukah? It’s supposed to be very good. It takes much less time.
I bet it’s because a deep-fired turkey is too redneck, or too dangerous.