Behold, the cookery!

Due to the situation with my Grandfather, my family has all been busy these past couple of weeka. [He has lung cancer, it's really bad]. So I've been doing a lot of cooking for everyone. Last night I made cranberry chicken for grandma, grandpa, and dad [my mom was going to get the leftovers {she was at a meeting} but grandma liked it so much she wanted it for supper tonight.

Today I tried my luck at Ari Levine's potato kugel. It still has to set. I tried it and it didn't hold together too well, but I'm sure if I leave it in the fridge it will be ok tomorrow. Otherwise it tastes good, though of course, it could never compare to Ari's.

If I weren't going to Brandeis, I would probably be making the chiken again for mom and dad. In theory I could also make them a deli roll.

And I wanted to try making lemon-merengue pie, though that's quite complicated. Maybe I'll bake cookies, though. Or a [non-mix] cake!

In my next post, I'll put the potato kugel recipe, so everyone can be enlightened.

Potato kugel, as promised

Ari's recipe.

potato kugel:
6 medium potatos
1 HUGE onion (or 2 medium ones)
4 JUMBO eggs (or as big as you can get)
1/3 cup oil
1 tsp. salt
some pepper, maybe

grind 1 HUGE onion (or 2 medium onions) to a pulp (with regular food processor
blade)
grate potatos using grater or grater attachment in food processor
beat eggs
put onion, potatos, eggs, oil, and salt in big bowl and mix very well.
pour into 1 pan and cook for 1.5 hours at 400. (in high rise, i cook for
almost 2 hours. the top should be very very brown, and the inside should be
complete mush. UNDER NO CIRCUMSTANCES SHOULD YOU EAT POTATO KUGEL THAT IS
UNDERCOOKED. IT TASTES GROSS. there is no such thing as overdoing potato
kugel. the top gets a little burnt, but that's all, so when in doubt, cook
more. also, when in doubt, add fewer potatos and more of the other stuff)
Also, do the onion before the potatos, since the potatos change colors after
they are grated. i don't really think it matters, but it looks kind of gross.