Apparently you can spell that beast with a K, too! Who knew. However you spell it, this is how we spent it:
(In the south, y'all, we call them hash browns!)
1 30 ounce bag of shredded potato hash browns, thawed
2 medium or 1 very large onion, shredded (see, I still put my fingers at risk!)
1 t salt
2 large eggs
pepper to taste (yes, I put pepper in my latkes. you wanna fight?)
1/4-1/2 cup Matzo meal. I prefer Streit's brand to Manishewitz. (I said it....so now it's all out on the table)
Mix. Fry in hot vegetable oil. I know coconut oil is better for your and blahdy blahdy blah. They're fried potatoes, friend, I don't care if you put magical rainbow powder on them, they're still not good for you and they may as well not taste like a pina colada spilled in them. When you put them in the pan, LEAVE THEM ALONE. Seriously. Don't keep peaking or test flipping, because they'll be gross. Your oil should be hot enough that the end of your wooden spoon bubbles (I think that means it's 350) and usually on medium heat mine take 4-5 minutes per side to get crunchy and delicious.
Then we had carrot slaw (was supposed to be cooked carrots, but I got lazy), pomegranate arils, applesauce (I like to use the slow cooker- just toss in your peeled apples, 1/4 cup sugar, cinnamon to taste and a little water and let er rip on low until it's, well, saucy), peas (were supposed to be green beans, but the kids wanted peas), and some london broil, which is not traditional but was OH.SO.TASTY!
London Broil (is falling down)
In a ziplock bag mix 2 cups of red wine, 3T worchestire sauce, 3 crushed garlic cloves, 3 T dijon mustard, herbs of your choice (I had a provence spice blend) add meat. Let sit overnight. Remove, pat dry, and broil on high for 5-7 minutes per side depending on desired doneness. I cooked 3 separate pieces so our serving platter actually ranged from bloody mess to my shoe leather, but all of it was tender and very flavorful.
Then, there was the epic fail. I proof my yeast every time, but my donuts and my challah were EPIC fails. The challah in the picture? It came out like a 2 week old stale pretzel. Now I must conquer Challah. It's on egg bread, it's on.