“MONEY IS THE ROOT OF ALL EVIL, AND YET IT IS SUCH A
USEFUL ROOT THAT WE CANNOT GET ON WITHOUT IT ANY MORE THAN WE CAN WITHOUT
POTATOES.” by Louisa May Alcott, novelist (1832-1888)
Wilder, “Our Town”
love potatoes. I never worry about having enough food in the house as long as I
have a bag of potatoes and I guess, a bag of dog food. I love potatoes. Yes, I
already said that. Mashed, fried, baked, hashed, steamed, grilled, in salads,
the list could go on and on. And lucky for me Hanukkah features potatoes. I can
make latkes with frozen hash browns, boiled potatoes, russets, yellow Finns,
sweet potatoes, and the varieties could go on and on. But today’s post isn’t
about latkes, though it does feature potatoes. You will have to come back later
company quick potato recipe in case you may want to serve something with that decadent make ahead cheese soufflé I posted about a week ago. These are great because you can make
them ahead of time and they look oh so cute tucked into the little muffin cups.
Not to mention easy to serve. Which also makes them easy to eat.
too. It has been very quiet in our home. But my husband and I have lit the
candles every night.
We have sat in our den and watched the glow of the candles
without any voices of kids. It is a new experience and one I can’t say I truly
love. But the last two nights we did hook up our camera to the computer and we
shared the menorah lighting with our daughter who lives in Philly. It is true that everyone celebrates Hanukkah in their own way. My daughter just bought
her first menorah and I must say it suits her style.
My son celebrates a different way. It
looks like he was playing dreidel and wagering a bit along with lighting a
bowling menorah.? I’d like one of those for my collection. Yes, he knows how to
celebrate. And I hear the Rabbi likes him.
I can’t ever remember drinking beer
for our Hanukkah celebrations. But maybe it is a HeBrew beer which we did buy
him last year.
miss them both. But I must say that my husband has actually spent the last
three nights with me sitting in the den watching our candles burn. It has been
mystifying but very pleasant, and I hope the trend continues. Last night he
surprised me with a new cookbook. He has actually been listening to me the last
week or so. At least about some things… Maybe my hints worked. Like I would
really just like one cookbook this year… You don’t have to buy me anything
else. It is cheaper than sending me back to Jerusalem. Or it is available on Amazon at a
discount. It has a catchy title. The “Jerusalem”
drool. Do not cook from it unless you want to devour. And do not tune into my
blog unless you want to see some of those recipes in the future. The truth is that
I was lucky enough to spend three weeks in Jerusalem in January. I wish I could make it
a tradition. Add that to my “work on wish” list.
Latkes are coming. Maybe even donuts. And maybe a few appetizers from this
great new cookbook I own. Look at the moon. Potato season for sure.
Hash Brown Spud Cups
Time to make: About 15 minutes prep and 45 minutes to bake
3 ½ c shredded
potatoes (I use frozen hash browns that I defrost quickly in the microwave. Defrost
in the measuring cup and save a bowl.)
out of the can, OK! Fresh or not)
muffin cups. Divide mixture into 6 cups. Bake at 375 degrees in lower third of
oven for about 45 minutes. Longer if you want them extra crisp.
chilies, peppers, jalapeno or cheddar cheese. Think of these potatoes as your
template to success.