Don't talk about your marriage. No, really.

Did you know you can improve you marriage without even talking about it 💡💡 in just 285 seconds per day?! In fact talking about it can make it worse, according to research by Steven Stosny Ph.d, & Patricia Ed.d Love. You just need to connect more. Develop a love beyond words.

In one example before setting out on a road trip with the kids, my wife took the time to prepare my dinner for that night (and the next). Over a bed of rice and home fried potatoes she laid freshly cut mushrooms, asparagus and skinless chicken drumsticks. All spiced to perfection and set in the 1.5 quart Crock-Pot on the counter. The smell of the savory dish was warming as I walked through the door.

As appealing to the eye as it was to the palate.

Most times all you need to connect is a kind, caring, or nurturing gesture. Discuss below ⤋⇊⤋⇊

Eight nights of latkas. The Finale!

As Hanukkah comes to a close we reminisce about the eight wonderful nights of latkas, added light from the menorah and the dreidle games that we played. A time we celebrate with our family and friends.

On the first night we had traditional potato latkas and a surprise beet latka, yum.

On night number two we had a sweet and tasty apple latka.

On night number three we celebrated with a broccili and cheese latka to commemorate the miracle of the Yehudit and the Cheese.

On the fourth night we had a sweet treat made from carrots and sweet potatoes.

One of my favorite latkas were served on the fifth night this year. Zucchini Latkas.

We were even gifted a spectacular menorah shaped latka flipper (aka spatula).

Did you ever eat a Yucca? On night number six yucca latkas were served.

On the seventh night we eat leek latkas. (It's not a custom it just happened that way.)

For the finale on the eighth night of chanukah we served up a butternut squash latka.

The technique stays the same. Grate the vegetable, mix with enough egg to coat all the grating but not too much that they are swimming. Season to taste. And finally fry in hot oil flipping when they will not fall apart until golden brown.

Serve with apple sauce or sour cream.

What types of latkas did you make that are not listed here?

Potato Leek Latkas. Pancakes

For night number seven,
A latka from heaven.
Some cilantro does peek,
Through the potato and leek.

A savory dish,
Serve with meat for fish.
Or a vegetarian plate,
Feel free to create.

Shred Three gezunte potatoes,
A bit of cilantro and one stalk of leek,
Mix it with two fresh jumbo eggs.

Seasoned to taste.

Fry in hot oil for a crispy, savory, and delicious, golden latka. Happy Chanukah.

Part seven of and eight day series. Make sure to see them all.

Did you Ever Eat a Yucca?

Happy Chanukah night number six,
Tonight a special latka we did fix.
A flowering plant with a tuber root,
White starchy yucca is good for you.

Yucca pancakes. Latkas

Ground up with onion, pepper and salt.
Eat them plain, or with a good malt.

Eat them hot, or take them to go.
You should try them, and then you'll know,
How healthy it is, how sweet yucca tastes.
You'll eat them all up, none will you waste.

Light the candles, and pour some great wine,
Then, on yucca latkas I'm sure you will dine.

And if not tonight, write this recipe down.
They make the best latkas in all of the town.

On the fifth night of Chanukah a green latka we eat. Made from zucchini, a spectacular treat. Mixed up with egg and matzo meal fine. Spiced to perfection it tastes so divine.

Fried until crispy with a perfect green sheen. These latkas I tell you are fit for a queen. Eat them plain or with a savory dip. You must enjoy them hot so decide very quick.

That's all for tonight, let's meet again soon. Good night my dear friends goodnight my friend 🌒 moon.

Latkas: Night #4

On this forth night of Latkas,
A sweet treat we do eat.
Made from orange carrots,
and potatoes sweet.

Seasoned with pepper and garlic too.
Mix with egg,

 and fried,

A sweet treat for me and you!

The third night of Latkas

Happy Chanukah 🌃 night number three,
Tonight we have a new kind of latka,
This one is dairy,
It's made of mozzarella and broccoli.

Boil the greens,
And wring them out dry.
Mash them and mix them,
With cheese and then fry (or bake).

For dinner tonight, homemade 🍕 pizza pie.
Served with a dollop of sour cream, you should give it a try.

If you missed the last two nights, click previous post below. And remember to subscribe so you never miss an update. See you next time.

Night Number Two: Apple Latkahs

On the Second Night of Chanukkah Something Sweet: Apple Latkahs

Start with freshly peeled Granny Smith apples. Grate them using your preferred method either by hand with a simple box grater or food processor. We opted for the electric version.

Add a little egg and some brown sugar. Heat the oil in a heavy skillet and fry until golden brown. They will look like this.

Served up with a savory dinner of fried rice towers, broccoli, steak cut sweet potatoes, Chicken nuggets, and medium steak strips. Served on your finest China or festive disposables. The choice is yours.

I hope you give this a try and let me know how it goes.

Eight Nights of Latkas

Happy Chanukah night number one, 

We fried up some latkas, Some plain, and some fun. 

Stay tuned right here, for seven more nights, 

We'll have eight types of latkas, We'll enjoy with delight. 

Potato Latkas, Beet Latkas served with applesauce

On Chanukah we celebrate the victory of a small raggedy band that defeated the great Greek army, many years ago. We eat foods cooked in oil to commemorate the miraculous 🕎 menorah staying lit for eight days with only one days worth of oil.

Latkas are served with applesauce

On the first night of Chanukah I present to you traditional potato latkas and beet potato latkas. Served with applesauce and a side of chicken noodle soup.

Chicken Noodle Soup with carrot celery and summer squash

What is you favorite latka flavor?

Not your average Kreplach

On our last visit to Singapore my wife sat down with my grandmother to discuss traditional family recipes. We watched as one was prepared in Nana's kitchen and wrote this down. A similar recipe can be found in The Iraqi Cookbook - (302 color pages) along with many other good ones for you to try.

1) Boil potatoes. Mash and let cool. Season with salt and pepper. Mix in one egg (you don't want a loose dough).

2) Separately brown some ground beef and season to your liking (you can use any meat e.g. lamb or poultry). Allow to cool.

3) Take a portion of dough into your hand make a depression and put in some of the meat mixture.

4) Roll the sides up until your meat is covered by the dough.

4a) Optional: Use your favorite breading to coat your potato chops of a roll or sprinkle.

5) Fry in hot oil until golden brown and crispy.

6) Enjoy while hot! The soft and creamy mashed potato exterior with breading and the savory ground beef inside is an explosion of great taste of yesterday waiting to be enjoyed.

If you noticed my grandmother doesn't give amounts or quantities because that would require you to weigh each potato and adjust according to the weight of the chicken that you brought home from the market. Hope you enjoyed.

Share one of your family heirloom recipes below!

Slow Cooker Shepard's Pie - make it ahead

Tomorrow's dinner made tonight.

Sometimes in the kitchen prep is the way to go. Actually, the kitchen is only as strong as the prep cook. With the wife starting a new job tomorrow and us both having off today it was a perfect night to cook two dinners.

Tonight we had mini burgers aka sliders, pretty mixed rice, sweet potatoes, and steamed corn on the cob (off the cob was also available).

All that left making tomorrow's dinner ahead easier. A surplus sized ground beef mixture makes the perfect base for slow cooker Shepard's Pie. Green beans go next. Drizzle that with basil marinara sauce and finely chopped onions. Finally for the upper most layer a buttery well seasoned mashed potato blend.

Put on the lid. Let sit overnight in the fridge and plop it in the Crock Pot (we have a tiny one) base on low before heading out for the day. If you get home early you can put it on high approximately four hours before dinner.

Update tommorow when it's ready. Good night. Sign up for notifications so you never miss a meal.

[Update: final pictures added]

While waiting to serve I tossed a few spinach leaves on top for good measure. I added shortening on top to make the potatoes crispy but I added to much. Just a bit should do it. The potatoes were slightly creamier than expected but overall I would call this recipe a success.

I present to you Sideways Shepard's Pie.

A simple meal

Sometimes all you have do to is put it on a plate. That is after your wife cooks.

Pan seared white fish over pickled shoestring beets and baby spinach. Baked potato and macaroni.

Falafel Picnic Success!

Sometimes on a Monday morning you need to have a picnic. On the porch.

In stark contrast to The Day The Falafel Fell Twice, today the Falafel was a success. In part because all I did was plate it.

The trick to frying Falafel is to get the oil hot and the mixture chilled. Otherwise, the falafel will crumble and the bits will burn in the oil.

If you want the pita to pocket it must be bake or grilled on high heat so the air pockets separate the top and bottom.

Served with a simple Israeli salad, crinkle cut pickles, Tehina sauce, and flowered strawberries. A vegan brunch is served.

The Secret to a Leil Shishi Chulent

When you think of Chulent many people conjure up memories of half boiled potatoes par cooked beans and bland flavor. Tonight I will show you how to make a not-so-traditional Leil-Shishi Chulent.

First start out by searing the meat in a hot dry skillet.

Once that is going soak your beans and grain. On this occasion we are using Great Northern Beans and rice. A break from the traditional kidney bean and barley. The rice is lighter on the stomach.

Without cleaning the pan saute the onion, garlic, and ginger.


Tonight I added mushrooms and finely sliced carrots.

Finally, chop the potatoes to the desired size (the smaller the tastier).

For the assembly remember that the bean and grains will still expand during the incubation period so don't overfill the slow cooker. Add all you ingredients and fill the remaining space with anything you would put on a nice steak. It could be beer, wine or whiskey. Spice and sauce ( think mustard or barbeque sauce) to your heart's content. Don't forget a little pinch of salt.

I won't be able to take a picture once it's done so you'll have to take my word for it. The effort and the overnight wait will be worth it. Your Oneg Shabbos will thank me.

What secret ingredient do you put in your chulent? Comment below ⬇⬇⬇🔽🔽🔽