Long after supper, the house is filled with scents of fried potato latkes and chicken broth. I made matzo ball soup and added the remains of last night’s steamed chicken and vegetables dinner from a local Chinese restaurant. The bok choy, tiny corn, broccoli, and snow peas added a crunch to the traditional carrots, onions, and chicken of the matzo ball soup.
Apple butter from the Shenandoah Mountains slips down the latkes accompanying the soup. Happy Chanukah!