Chanukah Party

First semester is over! How crazy is that? Today was my last day of classes and I’m going home to Raleigh tomorrow before I come back to New York to take a ridiculously late final on the 23rd. It’s hard to believe we’ve already competed 1/8th of our college experience. I would say it has good and bad connotations. Good – closer to the end of college in general. Bad – closer to the end of college in general. Ha! Everyone is going home and I won’t see them all for up almost a month! Crazy. We’ve been at school for almost four months now and it really is starting to feel like we are a little family. I’m excited to hear about everyone’s adventures when they get back. Half the suite is going to California, Charlotte to France, another just home to New Haven and I’m going to Israel. Very exciting destinations!

Anyway, last night in honor of the end of schools, start of finals and the holidays, we decided to throw our last dinner party of the semester. Now we are a very split household – 3 Jews and 3 non-Jews. So while this technically was a nondenominational holiday party, let’s get it real – it was the fourth night of Chanukah and we had latkes, so in my book, I categorize is as a full fledged Chanukah party. My friend Emily from Cornell, who had ALREADY! finished school was able to come, as well as a friend from Barnard and Jessica’s boyfriend was here, so  we were a packed house!

Emily and I made a colossal amount of latkes and we had many more desserts than main courses. We also had some delicious lasagna that came a little late, but was mouth watering none the less. It was a perfect end to our first semester and I will miss everyone very much! We all handed out our Secret Santa gifts. Charlotte was mine – I had an idea it was her as she was not very stealth as hiding her wrapping supplies – but she got me a gift-card to Crumbs, one of my favorite cupcake places in NYC. I can’t wait to come back in January and go buy some delicious cupcakes.


(Adapated from and my own personal knowledge of latke making)


  • 1 medium onion
  • 3 pound russet potatoes (I used about 8 potatoes, which is more than 3 pounds, but still okay)
  • 2 teaspoons fresh lemon juice
  • 1/3 cup all-purpose flour
  • 3 large eggs, lightly beaten
  • About 1 cup vegetable oil for frying (I just used oil as needed within the pan)
  • A pinch of baking powder


1) Cut onion lengthwise to fit feed tube of a food processor, then grate with medium shredding disk. Transfer to a large bowl (do not clean processor).

2) Peel potatoes and put in a bowl of cold water.

3) Cut potatoes lengthwise to fit feed tube, then grate and add to onions.

4) Toss with lemon juice, then with flour, 2 teaspoons salt, and 1 teaspoon pepper.

5) Add eggs and stir to coat. Transfer to a colander set over a bowl (potatoes will release juices).

6) Heat 1/4 inch oil to 360°F in a 12-inch heavy skillet over medium heat.

7) Using a 1/4-cup measure, scoop 4 or 5 mounds of potato mixture into skillet. Flatten with a fork to form 3 1/2-to 4-inch pancakes. Cook until golden brown, 2 1/2 to 3 minutes per side. (I never use a measuring cup, but just j

8 ) Transfer to a paper-towel-lined baking sheet and keep warm in oven while making more latkes.


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