Sunday December 21
Claudia Roden's classic recipe: a pound of potatoes, grated, soaked in water, drained, and squeezed dry (we use a potato ricer); one egg; salt and pepper; traditionally fried in oil. Topped with drained yogurt and slices of lox. Next time, we should make a half more, using either two small or one jumbo egg, because we went on to have Graeter's ice cream and egg nog for dessert.
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