Every year in honor of Hanukkah we make latkes. We have progressed in our 25 years together from a box mix, to actually shredding our own potatoes, and this year I serendipitously noticed a recipe in a never-before-used cookbook: The Wicca Cookbook: Recipes, Ritual, and Lore by Jamie Wood and Tara Seefeldt. Divided into nine sections (one each representing the 8 pagan holidays, plus an extra one for cooking with children) I happened upon a latke recipe while looking for something I might prepare for the upcoming Winter Solstice (stay tuned later this month for Bourbon-Rosemary Almonds!).The latke recipe is similar to the one we've been using for years from Deborah Madison, but this one includes apples in the mix. We peeled and grated 4 potatoes and two small apples and mixed them together. To this we added half of a medium chopped onion, one egg and a dash of salt. We had recently read an article explaining the importance of the oil when cooking latkes, so I heated more than usual in my indispensable cast iron skillet, then added the the batter by large spoonfuls into the hot canola oil. I had to sacrifice the first pancake (but isn't that always true) while I was learning how to make sure they stayed crispy and didn't become an oily mess, but the rest turned out great. A perfect combination of textures - crispy, creamy (from the sour cream topping), and chunky (from James homemade apple/pear sauce). These were sweeter than our previous recipe, and required a bit more patience while cooking. These were so good, James even ate the "sacrifice" pancake. He asked afterwards if the recipe included flour, at which point I told him that I thought it did, but I forgot to put it in! We enjoyed our homemade Chardonnay with this meal.