Potato latkes (pronounced “latkehs’ by HG and “latkeeze” by non-Yiddishists) have been a staple at Christmas family dining in Rhode Island. Traditionally, these have been made by son Jeremy. They are a treat when topped with tobiko, red salmon caviar (or smoked fish) and sour cream. HG’s usual accompaniment is chilled vodka. Alas, SJ is in Tokyo (where he made plentiful latkes to celebrate Hanukah). So, daughter Lesley R. fried the latkes this year and they were crisp and greaseless, perfect with the remaining Russ & Daughters splendor. HG did not drink vodka but had many glasses of a Provencal Rosé and a splendid Tavel. The latkes were followed by another Lesley culinary delight: red lentil soup enhanced by much fiery pimenton and cooled with a dollop of yogurt. Very comforting on a cold winter night. Then watched an inventive, bittersweet Mexican movie, “Roma.” Nice evening meal and entertainment.
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