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Sinking your teeth into the spirit of Hanukkah

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When I was a little girl, my grandmother presented me with eight small presents each night of Hanukkah. Deftly wrapped in blue and silver paper and tied neatly with ribbons and bows, the gifts were packaged so beautifully that I could hardly bring myself to tear them open.

Once I did, I usually found pretty stationary with my name inscribed on the note card, stacks of rainbow colored Post-it Notes, stickers, bath beads, dreidels, blank journals, Hanukkah gelt and books of poetry like Shel Silverstein’s Where the Sidewalk Ends and A Light in the Attic.

Rarely were the presents over five “bucks” as my grandmother used to call money. She wasn’t a rich woman and had three grandchildren to please. But it was the thoughtfulness of the gifts that made me feel loved, as well as the care she invested into packaging them perfectly.

I wonder what she would say if she were here to see the gadgets and pricey toys dolled out on Hanukkah today. After all, “tzeddakah,” or charity, is a theme integral to Judaism and many other religions. The holiday of lights is the perfect time to remember to share and give.

So why not dedicate each night of Hanukkah this year to doing a little “mitvah,” or good deed?

You can contact local synagogues, community or senior centers to ask about volunteer opportunities. Or you can spend an afternoon making “tzeddakah” boxes by decorating shoeboxes that you can use year-round to collect loose change for a favorite charity. Make challah bread together as a family. Small loaves can be dropped off with neighbors, friends or seniors down the hall.

And then when you’re done, make latkes.

In the spirit of tradition, I have included my latke recipe, back by popular demand. But whichever recipe you use, the tips provided will ensure your potato pancakes turn out tasty enough to share.

POTATO LATKES

Makes 15 to 20 small latkes.

2 lbs., russet potatoes (about 5 small-medium)

1 yellow onion, peeled

1/2 lemon

1-1/2 tsps. kosher salt

1/4 Cup all purpose flour

1 large egg

Canola, grapeseed, or vegetable oil, as needed

kosher salt

Peel the potatoes and place in cold water.

Squeeze the lemon juice into a bowl and on the smallest holes of a box grater, grate the onion into the lemon juice.

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