Eight Gri t
Something old, something new:
fun ideas for every night of Chanukah.
ELIZABETH APPLEBAUM ASSOCIATE EDITOR
ILLUSTRATI ONS BY CHARLIE BEYLE
t all started more than
2,000 years ago with a
bum named Antiochus.
He was a Syrian king deter-
mined to make Jews stop
Fortunately, Judah Mac-
cabee was there to save the
day. He drove those Syrians
out of Israel,. then the Jews
won back the Temple.
The rest, of course, is histo-
But the nice thing about
Jewish history is that it's the
present, too. The themes of
Chanukah — of freedom and
miracles — are as relevant
and powerful to the Jewish
community of today as they
were in the time of Judah
This year Chanukah be-
gins Sunday, Dec. 17, with
the last candle lit on the 24th.
As you prepare for the holi-
day, consider making each
night a real celebration. Here
are some ideas to get you
There's nothing like making the house fes-
tive for the holidays. You can find a number
of Chanukah decorations at local card and
gift shops, but it's even more fun to make
Consider creating dreidel centerpieces for
your table, or to hang from your light fix-
tures, or menorah-shaped cutouts to affix to
your closet. And what about a life-sized Ju-
dah Maccabee posted near your front door?
One way of making Chanukah deco-
rations is with sponge painting.
You will need:
non-toxic tempera or acrylic paints
large sheets of paper
Begin by cutting shapes out of sponges.
You can make traditional holiday designs,
like a menorah, and also familiar Jewish
symbols like the Star of
David. But don't make them too com-
plicated in detail as cutting sponges may not
be as easy as it sounds.
Then, all you have to do is dip the sponges
in paint and start stamping away.
Potatoes also may be used, but these are
more difficult to cut and must be done with
a knife (which can take a lot of time). You
also may want to visit your local rubber-
stamp store (Stampin' Grounds in Royal Oak
is one to try), which often sells many Jewish
You can hang your Chanukah
art in your windows, on doors
and, naturally, all over the
If you're in the
mood for latkes,
but want to ex-
pand on the fa-
miliar sour-cream and
applesauce varieties, consid-
er sponsoring a family
Because they are made
with oil, latkes and sufganiot
(jelly-filled doughnuts) are tra-
ditional Chanukah delicacies.
But that doesn't mean they
have to be the same year after
year. Think of all the yummy
additions, from sweet to
crunchy treats, you could
bring to these dishes.
Here's a basic potato
latke recipe to get you
3 medium potatoes
3 T flour
salt and pepper to taste
Begin by washing and peel-
ing the potatoes. Grate into a
large bowl, then use cheese-
cloth or an old T-shirt to
squeeze out as much liquid as
possible. Add flour, eggs and
spices to grated potatoes.
Shape into small patties and
fry in hot oil until both sides
are golden brown. Drain on