Last night, my wife and I were privileged to be invited to the home of Sid and Shuey Horowitz, a couple that has been collecting Chanukah Menorahs (Chanukiyot) for about 40 years. In the last 15 years or so, the couple has invited over 100 people to their home during Chanukah(Hanukkah, if you prefer the alternative transliteration) for a large party in which dozens of Menorahs are lit, and guests are encouraged to bring their own.
The entire operation is very well organized — the garage of the Bridgewater, NJ home is converted into a Menorah shrine, with fire-proof tables set up along the three walls.
Want to see all of these lit? Click on the “Read the rest of this entry” link below for more.
Here’s an oldie, but a goodie. Happy Chanukah — Jason and Rachel
This last Sunday, Rachel’s family got together and had a Hanukkah party, a week early. We were given the task of making the latkes, the venerable Ashkenazi-Jewish pan fried potato pancakes.
Although I tend to favor Sephardic-style cuisine, Latkes are among my favorite things from Ashkenazi (European) Jewish culture, and I hold them in extremely high regard. Hanukkah isn’t a particularly important Jewish holiday but I look forward to the annual latke frying ritual with great anticipation.
I didn’t grow up on homemade latkes — my mother wasn’t much of a cook and she wouldn’t use oil of any kind in the house because she hated the smell of grease and fried food. Frankly, I can’t blame her. The act of frying latkes will create odors that will linger in your kitchen for several days, and even with the best ventilation will require that your entire house get aired out in order to completely rid your home of the powerful chickeny/potatoey/oniony odor. Don’t let this deter you, however — the rewards are well worth it.
Want to learn how to make latkes? Click on the “Read the rest of this entry” link below for more.