Saturday

Sweet potato pancakes (recipe in the comments)
Sour cream and applesauce (toppings)
Lemon asparagus

Clementines
Hot tea
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Here is another recipe from The Moosewood Cookbook (You can read about the significance of Moosewood for M & I here). It took us a while to get brave enough to make pancakes, but it's easier than you think. These are sweet and savory all at once and make a wonderful fall or winter meal. They're more filling than you'd think, but not heavy like a deep fried potato pancake. The toppings are essential for added depth of flavor and additional moistness, but not everyone likes both. I think they turn out best when you grate in a food processor (faster for you too) because the product is less wet. If you hand grate, drain the potato and onion well, even adding the salt to them to leech out extra liquid.

Prep Notes
Difficulty: Moderate
Chopping: Parsley, sweet potato, onion
Time: 30 minutes
Make ahead: They're best fresh, but we have been known to snack on them cold right out of the refrigerator.

Reaction
J: "Not exactly latkes, but in the Hanukkah spirit."
M: "A whole latke fun!"