Ooh. Fried potato patties. Love them. Do you use the white potatoes or the red potatos for your mash? The mashed potatoes can’t be too watery.
Mashed red potatoes(cold)
1 or 2 egss.
Tiny bit of flour.
Diced onions
salt and pepper.
Mix all together. It should thicker than pancake batter (if it’s too thick add a little milk)
Fry in a smidge of oil in a nonstick skillet.
Low flame, cook slowly, turning as needed.
My mother’s caramels. I’m great with candy making, but I can’t get the caramels just right like she does. Not too hard, not too chewy, not too crumbly.
One of my fondest memories of childhood is watching my bubbe make gefilte fish. She would even let me taste a little raw. This gefilte fish bears absolutely no resemblance to the dreck that’s sold in jars.
She chopped the ingredients in a large wooden bowl; I even have her bowl and chopper. I have to use ingredients from memory, because she was illiterate, so never wrote anything down. I don’t think she even measured anything, just used a handful of “this” and a pinch of “that.”
I can make pumpkin pie that tastes exactly like mom’s. I cannot make lemon meringue pie that’s even close to hers. Maybe it’s because I don’t have that aluminum double boiler with the dented bottom that she used.
I’ve never even tried to make her divinity.