holiday

experience the

ay• is

The "Raydiance' experience provides a menu that includes
anything from "Ready to Wear" wigs to "Exact Duplication"
wigs. Chemotherapy clients can greatly benefit from these
services. With our individual craftsmanship everything is
hand selected with only the finest materials to match each
client's hair type, color and style.

For thinning hair our •Raydiance - hairpiece is the answer.
A patented concept that adds additional volume and length
to your existing hair.

West Bloomfield Office Offers:

Exact Duplication Wig • 'Raydiance` Hairpiece

Brighton Office Offers:

Faux Image Wig • Ready to Wear Wig

Trendy Hairpeices • Hats and Scarves

5799 W. Maple • Suite 167
West Bloomfield • 248-855-8845

Lotsa Latkes

537 W. Main • Brighton • 810-220-8888

J

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the

muty

In her cookbook Quick & Kosher: Recipes From the Bride Who Knew Nothing
(Feldheim Publishers; 2007), author Jamie Geller gives us a recipe for latkes
that "are not loaded down with potato starch, flour, baking powder and other
non-essential ingredients. My grandfather shared this recipe with me when I
told him that I thought his were the crunchiest, lightest and most perfect pota-
to latkes I've ever eaten," she says. "For a different twist, corn meal is a great
substitute for matzah meal and also will result in latkes that are nice and crispy."
Enjoy!

Latkes - (Potato Pancakes)

4
6
3
2
2
V2

Specializing in Cosmetic Surgery &
Aesthetic & Reconstructive Breast Surgery

DANIEL SITERBEff, M.D. FAGS

Urged by The American Board of Surgery, The American Board of
Plastic Surgery & Fellowship Trained in Aesthetic & Reconstructive
Breast Surgery

(248) 865-6400
5807 W. Maple • Suite 177 • West Bloomfield

B 2 8 •

DECEMBER 2008 •

.)-- N platinum

(e servings)

medium Idaho potatoes
Tbsp. canola oil or olive oil
eggs, beaten
Tbsp. matzah meal
tsp. kosher salt
tsp. coarse black papper
Applesauce or sour cream (optional)

• Prepare a large bowl filled with cold water.
• Peel potatoes, and as you finish each, place in cold water to prevent browning.
• Heat oil in a large skillet over medium heat.
• Cut potatoes lenghthwise into halves or quarters so they fit into food proces-
sor feed tube. Process potatoes using the blade that creates thin, shoestring-
like strips and transfer to a large bowl.
• Add eggs, matzah meal, salt and pepper and mix well.
• Drop 6 to 8 spoonfuls of mixture into hot oil. Using the back of a spoon, pat
down each latke to flatten it. Put as many as you can in the skillet without
crowding. Putting them too close together will make them soggy
• Fry 3 to 4 minutes on each side, until golden and crisp around the edges;
repeat procedure until finished with all the batter.
• Blot excess oil with paper towels.
• Serve warm with applesauce or sour cream, if desired.

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