Latkes, in case you don’t know, are potato pancakes, fried in oil. The holiday
celebrates the Maccabees (the Hebrew word for “hammer”) victory over the
Greeks who wanted the Jews to reject their one G-d and worship pagan gods. When
the Jews reclaimed the Temple, they found only enough uncontaminated oil to
light the menorah for one night. Instead, the oil lasted for eight nights, a
miracle. On each of the eight nights of Hanukkah, we light candles to
commemorate this miracle. We also cook in oil to remember the special oil in the
lamp. Some families make donuts. We make latkes.
Everyone’s family has a different recipe. Now I’m seeing recipes for latkes with
jalapeno peppers! My mother-in-law, may she rest in peace, would not approve.
Herewith, I share with you two of my mother-in-law’s recipes for latkes.
(Serves small army, but remember you want leftovers!)
5 pound bag of white potatoes
2 large sweet onions
1 large container of egg substitute
Olive oil for cooking (lots—don’t skimp or the latkes will stick!)
Using food processor or hand grater, grate onions and set aside in large bowl.
(You will cry.) Drain onions and pat with paper towels. They make a lot of water!
Peel potatoes and place in large bowl or pot of salted water to prevent them
from turning colors.
Cut potatoes into chunks and grate in food processor or by hand. (Oy! That’s a
lot of work. Sure you can’t borrow a food processor from someone?)
Mix onions, potatoes, and egg substitute until all potatoes and onions are
covered well with egg. You probably won’t need the entire container. Throw in
black pepper to your taste.
Heat olive oil in frying pan. You want it hot, not smoking, but hot.
Place large spoons full of latke mix in pan and turn when golden brown (you will
see it on turn color on the edges).
Serve latkes hot with a generous dollop of sour cream and/or applesauce.
I hope you enjoy the recipe. More importantly, I hope you enjoy your time with
your families and the wonderful memories you make with them during whatever
holiday you celebrate.
When a wild mustang is shot in Montana, renowned horse whisperer and
telepath, Emma Horserider, is called in to calm the herd and find out what
happened. Once on scene she is almost killed by a bullet-spewing drone, and
calls her black ops brother for back-up.
Emma's help roars into her life covered in tattoos and riding a Harley. Remote
viewer Bronco Winchester takes the assignment because he is ordered to, but he
wonders what type of assistance, his boss's sister needs. That is until he sees
Emma, a valiant Warrior Woman proud of her Crow heritage.
Posing as a married couple, Emma and Bronco go undercover to infiltrate and stop
a hate group. Both are anxious enough without the now growing attachment they
feel for one another. When the lives of many are on the line, they are not sure
if they will live or die—let alone have a chance at love.
I'd chose Gage's Peppermint Mocha because I love peppermint, coffee, chocolate
and the very handsome Gage McKenna from my Alaskan Courage series novel—STRANDED.
Gage is quite the chef and loves to mix up flavors and this drink is layered
with plenty of yummy warmth for a cold, winter day. My family and I love to sip
holiday drinks like these sitting by the fire or in front of our lit Christmas
tree and just soak in the season, and peppermint Christmas just go together
Try it with some Christmas cookies or even a Pettrey Family Favorite like our
Holiday pretzels, which I've included as well. This tradition started when our
kiddos were young and they'd have a blast squishing the M&Ms into the
melting Hershey Kiss as they came out of the oven. Really gets you in the
festive, Christmas mood. Hope you enjoy, and Merry Christmas!
When her friend vanishes from a cruise ship, reporter Darcy St.
James isn't satisfied with their explanation that she simply left her job of her
own accord. Something isn't lining up, and Darcy believes the only way to find
the truth is to put herself in Abby's position. Within days, Darcy learns her
friend wasn't the only person to disappear mysteriously. Last summer, a woman
vanished under almost identical circumstances.
Gage McKenna has taken a
summer-long stint leading adventure excursions for the passengers of various
cruise lines that dock for a few days of sightseeing. He's surprised to find
Darcy working aboard one of the ships, investigating a troubling report.
Something sinister is going on and the deeper they dig the more Gage fears
they've only discovered the tip of the iceberg.
Praised by New York Times best-selling author Dee Henderson as “a name to
look for in romantic suspense,” Dani Pettrey has written eight novels, which
have sold more than 300,000 copies. Dani combines the page-turning adrenaline of
a thriller with the chemistry and happy-ever-after of a romance novel. Her
novels stand out for their “wicked pace, snappy dialogue, and likable
characters” (Publishers Weekly), “gripping storyline ... Read More...
In our home, the holidays are all about family, about coming together to
celebrate our blessings and have fun. We're a global bunch and people travel
from all over to gather at our house. There's lots of laughter and an excess of
delicious foods. But the star of the evening is my Mom's sangria.
1 bottle of your favorite red wine
1 tablespoon of sugar
1/2 a liter of Sprite or Seven Up
Begin with a bottle of wine. I prefer a Cabernet Sauvignon, but you can choose
your favorite red. Hint: The wine doesn't have to be fancy or expensive, just
full-bodied and delicious.
Next, slice oranges into thin wheels and cut up a couple of tart apples into
small, square pieces. I use a red and a green apple to add variety to the
flavors. Set the oranges aside and marinate the apples in a half a cup of wine.
You can prepare the fruit early and keep it fresh and cold in the refrigerator.
When you are ready to serve, pour the reminder of the wine into your favorite
festive pitcher and add two cups of cold Sprite or Seven Up. Hint: You can
adjust the alcohol level by playing with the wine to fizz ratio. Testing this
ratio is half the fun. :-)
Add a half tablespoon of sugar and mix well. Taste. Add more sugar if you like
your cocktails sweet. Reduce the sugar amount by half if you're like me and
prefer less sweetness in your sangria.
Add orange slices and marinated apples. Add a few squirts of fresh lemon. Serve
over ice if you like your cocktails fizzy and cold like I do. Make sure everyone
gets apples and oranges in their glass. Garnish with orange wheels.
Amazon Bestselling author Anna del Mar writes hot, smart romances that soothe
the soul, challenge the mind, and satisfy the heart. Her stories focus on strong
heroines struggling to find their place in the world and the brave, sexy,
kickass heroes who defy their limits to protect the women they love. A
Georgetown University graduate, Anna enjoys traveling, hiking, skiing, and the
sea. Writing is her addiction, her drug of choice, and what she wants to do all
the time. The extraordinary men and women she met during her years as a Navy
wife inspire the fabulous heroes and heroines at the center of her stories. When
she stays put—which doesn’t happen very often—she splits her time between
Colorado and Florida, where she lives with her indulgent husband and a very
New York Times bestselling mystery author Kate Carlisle is a native
Californian who worked in television production for many years before turning to
writing. Kate also studied acting and singing, toiled in vineyards, collected
books, joined a commune, sold fried chicken, modeled spring fashions and worked
for a cruise ship line, but it was the year she spent in law school that finally
drove her to begin writing fiction. It seemed the safest way to kill off her
professors. Kate's latest book, DECK THE HALLWAYS (a Fixer-Upper Mystery),
is available in paperback and ebook wherever books are sold.
DECK THE HALLWAYS is my
twentieth book, but the first one that's set at Christmas—and I had an absolute
blast writing it! Lighthouse Cove is the perfect setting for an idyllic
Christmas. Imagine how it would feel like stepping back in time, to see those
beautiful old homes decked out for Christmas.
As DECK THE HALLWAYS
begins, contractor Shannon Hammer is ready to take the lead on the largest
project ever for the Holiday Homebuilders: they're going to convert a Victorian
mansion into apartments for deserving families. The only fly in the ointment is
the irascible banker overseeing the project, a man so obnoxious that he has
enemies all over town, including Shannon's dad.
Dad came in closer and shoved Potter in the chest. The banker stumbled
backwards. “One more word against Shannon and I’ll make you sorry you were ever
born.” He was as angry as I’d ever seen him and I felt a frisson of fear as I
worried about his heart.
“Oh, I’m so scared,” Potter whined sarcastically. But in typical coward
style, he said it while backing toward the door.
“You should be scared,” Dad said through clenched teeth. He was still
carrying his sharp, new ax and he raised it up to make his point. “If I hear you
talking trash about my daughter again, I’ll kill you with my bare
Not long after this scene, Shannon has the bad luck to find another dead
body—Potter's. The very man her dad threatened in front of dozens of volunteers.
She planned for every contingency. . . except murder, her own father a prime
Like many of us, Shannon is busier than ever during the holidays. (Though one
hopes that most of us don't have to clear our father's name or track down a
killer.) Here's a great potluck recipe for a busy person on the go.
California Christmas Potatoes – aka California Thanksgiving Potatoes, if
you use orange and yellow bell pepper instead of the red
(The full recipe is written out at the end of the blog.)
Preheat the oven to 350. Peel the potatoes and cut into ½-inch chunks. Boil for
8-10 minutes, until tender.
While the potatoes are boiling, cut the vegetables. From the bell pepper, cut
five slices and set aside, then dice the rest of the pepper. From the poblano
pepper, use kitchen shears to cut out ten leaves. Set the rest aside for another
use. From the olives, set aside fifteen slices to use as the center of the
flowers. Dice the rest of the olives, slice the green onions, and mince the
Mix together the sour cream, taco seasoning, and shredded cheese.
Drain the potatoes. Stir together all ingredients except the vegetables set
aside to make the flowers.
Place the mixture in a greased 13x9-inch casserole dish. Form flowers on top.
Bake until bubbly and golden brown, about 30 minutes.
California Christmas Potatoes
6 large baking potatoes
1 red bell pepper
1 poblano pepper
16 oz sour cream
8 oz shredded cheese (Cheddar, Jack, or a combination)
1 packet of taco seasoning
1 small can of sliced olives
4 green onions
½ Cup cilantro
Preheat the oven to 350. Peel the potatoes and cut into ½-inch chunks. Boil for
8-10 minutes, until tender. While the potatoes are boiling, cut the vegetables.
From the bell pepper, cut five slices and set aside, then dice the rest of the
pepper. From the poblano pepper, use kitchen shears to cut out ten leaves. Set
the rest aside for another use. From the olives, set aside fifteen slices to use
as the center of the flowers. Dice the rest of the olives, slice the ... Read More...
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