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| OHCC LIVING | DECEMBER 2021 | 17 Yiddish Club The taste of New York City's famous Katz's Deli is coming to San Diego! Our Yiddish Club luncheon, held on Dec. 19, in Abravanel Hall, will feature meats and salads from our local Katella Deli. $35 per person includes scrumptious food and fabulous entertainment! Informational flyers are available in the Clubhouse. Be sure to submit your checks to the front desk by Dec. 10! I want to thank Katherine Backman, Yiddish Club Board Member, for her informative and personal article below, about Hanukkah. I know it brought back wonderful memories. In November and December, we celebrate Hanukkah, also known as the "Festival of Lights" to Jewish people. This year the eight days of Hanukkah are from the evening of Nov. 28 through Dec. 6. This is a joyful time for us. In 148 CE the Hasmonean Dynasty, the Maccabees, overcame and vanquished the Greeks from the Temple in Jerusalem on the 25th day of the month of Kislev in the Jewish calendar. They went to look for any oil that had not been defiled and found only one cruse of undefiled oil that had been hidden by the High Priest. It was oil enough for one day, but a miracle was wrought, and it burned for eight days. The next year they ordained these eight days a holiday, with songs and praise. Today we celebrate Hanukkah with the lighting of oil, or candles, on a Menorah; one candle on the first night of Hanukkah, and an additional light each night until eight lights burn on the final night. We also play special games, such as dreidel, and eat special foods made with oil, such as latkes or pancakes and doughnuts. There is an emphasis on bringing children into the celebrations. "Hanukkah symbolizes the struggle of the few against the many, the weak against the strong; t he eternal battle of the Jewish people for its faith and its existence." My husband Syd was famous for his latkes, taught to him by his Russian grandmother, and always a strong drawcard to our Hanukkah celebrations. Traditionally they are made with potatoes and served with applesauce and sour cream, but I have made delicious latkes with carrots and zucchini. Enjoy the recipe below. Thank you, Katherine, and happy holidays everyone. ~ Elaine Massei, President Ingredients 4 large potatoes 1 large onion 2 eggs, lightly beaten 1 tsp salt Dash of fresh ground pepper 2 tbsp all-purpose flour Oil for frying Instructions Grate potatoes and onion on fine grater and squeeze out about half the liquid Add the remaining ingredients, except oil, to potato mixture. Heat oil in medium skillet over medium heat Put about 2 tbsp batter for each latke into hot oil and fry until golden on both sides, turning once Remove from skillet to paper towels to drain. Serve hot. (We used to cook them outside on our patio to avoid the oil smell in the house). Bon appetit! LAT KE RECIPE