last stop before slogging through the dark and cold and wet that is winter.
gifts have been given, food has been eaten. 2 more days of vacation left (class starts again on monday). oh, and *sigh* the koph is in the middle of "hannukah." it starts with a (c)het, which makes the "channukah" transliteration even less appropriate.
i feel like there should be something to say at the end of another year, but i pretty much already said it for this year.
i will say that when 2011 began, i had no idea it would end here.
this year does apparently mark the lowest number of posts on this blog. i'm not sure anyone read is anymore anyway, but i apparently used to have more to say. maybe everything i have to say these days goes into my papers.
well. happy new year.
Saturday, December 31, 2011
Tuesday, December 20, 2011
happy hannukah.
yes, now that i can read hebrew, i know it starts with a koph, but "channukah" just looks weird to me for some reason.
(speaking of semitic languages, i got an a- in syriac. yay!)
anyway. it's not for dinner tonight, because it's too much work, but here's a recipe:
latkes
3-4 potatoes suitable for frying (i like yukon golds, but russets are the classic frying potato)
1 small or 1/2 large yellow onion
1 cup matzo meal
2 eggs
salt, pepper, and parsley to taste
lots of oil for frying
1. peel the potatoes.
2. grate the onion into a bowl.
3. grate the potatoes on top of the onion to keep the fumes from making everyone cry.
4. beat the eggs and add them with the salt and pepper to the onion-potato mixture. mix well.
5. add the matzo meal a little at a time until the mixture is thick and there is not too much liquid in the bottom of the bowl anymore.
6. pour a tablespoon or two of oil into a frying pan and heat over medium to medium-high heat. there should not be a standing pool of oil; latkes just get pan-fried, not deep-fried.
7. scoop big spoonfuls of the potato mixture into the frying pan and flatten to make patties. when the latkes are crispy on one side, flip over and fry until crisp on the other side. remove to a plate lined with paper towels to drain. continue scooping, adding more oil as necessary until all the latkes are made.
eat! applesauce and sour cream are the traditional toppings.
(speaking of semitic languages, i got an a- in syriac. yay!)
anyway. it's not for dinner tonight, because it's too much work, but here's a recipe:
latkes
3-4 potatoes suitable for frying (i like yukon golds, but russets are the classic frying potato)
1 small or 1/2 large yellow onion
1 cup matzo meal
2 eggs
salt, pepper, and parsley to taste
lots of oil for frying
1. peel the potatoes.
2. grate the onion into a bowl.
3. grate the potatoes on top of the onion to keep the fumes from making everyone cry.
4. beat the eggs and add them with the salt and pepper to the onion-potato mixture. mix well.
5. add the matzo meal a little at a time until the mixture is thick and there is not too much liquid in the bottom of the bowl anymore.
6. pour a tablespoon or two of oil into a frying pan and heat over medium to medium-high heat. there should not be a standing pool of oil; latkes just get pan-fried, not deep-fried.
7. scoop big spoonfuls of the potato mixture into the frying pan and flatten to make patties. when the latkes are crispy on one side, flip over and fry until crisp on the other side. remove to a plate lined with paper towels to drain. continue scooping, adding more oil as necessary until all the latkes are made.
eat! applesauce and sour cream are the traditional toppings.
Monday, December 19, 2011
done.
another semester over. now just the pins-and-needles of waiting for grades.
not only but also: i have been given a contact for a ph.d. w00t, i think. we will be meeting some time in the new year.
not only but also: i have been given a contact for a ph.d. w00t, i think. we will be meeting some time in the new year.
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