Maybe This Time - I'll Be Latke

Many times I wonder, loyal readers, how much one man can do with one day.
I don't know if you are aware, but there's lots of stuff to do for the holiday season!
What? You knew? And no one told me?

I'm in the midst of rehearsing a holiday concert series out of town while trying to keep the home fires burning. holiday cards, holiday shopping, arranging for trees and decorations, planning open houses and special meals, travel, communicate with clients, students - fer cryin' out loud!
Who has this kind of energy?! Well, apparently, I must because I tumble into bed at night with song lyrics rushing through my head, fall into a fitful sleep just to start it all over again.

Now, don't get me wrong. I'm not complaining. I'm amazed! Why is it that I go months with one or two projects to complete at a time and get overwhelmed or put them off shamefully but then this season rolls around and I manage to get so much more done? Why on earth can I be this productive under pressure but the rest of the year just going down to the corner for a half gallon of milk requires a mid-afternoon nap?!

If I could just harness this "holiday spirit" for use during the rest of the year I could be downright dangerous. I need to figure this out so that, maybe this time, I'll be able to stretch this burst of creative energy for a little longer than just the holiday season.

Meanwhile, I know I haven't given you all a good recipe for a while (Who knows? Some might say I NEVER have!) so I'm including my mom's recipe for AMAZING Potato Latkes...they truly are NOT just for Chanukah anymore!

DEE'S AMAZING POTATO LATKES

• 2 eggs, beaten
• 4 medium potatoes, peeled and shredded using the big holes of a hand grater or processor
• 1/4 cup all-purpose flour
• 1/4 cup grated onion, using the smaller holes on grater
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon fresh ground pepper
• 1/4 cup peanut oil

1. Combine the eggs, flour, onion, salt, and pepper, stirring to blend.

2. I usually do the grating (or processing) of the potatoes after everything else is measured, beaten, etc, so they don't turn black.
3. Using your hands or a clean tea towel, squeeze out as much liquid as you can from the potatoes.
4. Add the potatoes to the egg mixture, mixing well.
5. Bring a large, heavy skillet to medium high heat with about a tablespoon or so of oil.
6. Spoon the batter by large spoonfuls into the hot oil, flattening them with the back of the spoon.     DON'T crowd them!
7. Fry until the bottom of the latkes are nicely browned (3 - 4 mins)
Turn the pancakes and cook for about 3 minutes longer. Repeat for the remaining pancakes, adding oil to the skillet as needed.

Drain on paper towels and keep warm in a 200 degree oven while you make LOTs more.
Serve with apple sauce and sour cream OR for those who like the savory, sour cream and horseradish! YUM!

Let me know how you like them. I'm sure my mom would be proud if you made them.

Enjoy!