Get’cher latkes, right here

Latkes as a base for a perfectly runny egg, framed by bacon.

I have mastered the latke.

You’ve just got to put the squeeze on that potato.

Child C, who has been a frequent presence at my table of late, since soon-to-be-Amazing Grandchild Two is nearing his debut and needs  feeding. She called today, and I went and picked her up, brought her back here, and fed them. I was in the notion for latkes, and the last ones I made were WAYYY too moist and needed too much flour to thicken them, resulting in a doughy taste. Ick.

So I grabbed potatos, along with a small onion, and grated them in the new FoPro, which, as soon as I master the thing (as in not trying to put the push-thingy in upside down), I am going to LOVE. It’s a KitchenAid 750,  $239 regularly, $119 on the refurbished KitchenAid website. There is no point to paying full price for ANYTHING KitchenAid, I tell you. My mixer and my FoPro came from there. Both of them at least 40 percent off retail. But I digress.