Recipe: (for 2 as a side, multiply as necessary) Peel one large russet potato, grate with microplane into bowl. Pour off juice. Finely dice 1/2 small onion, add to bowl. Stir in one tablespoon of flour, one egg. Heat 4 tablespoons of olive oil until shimmering in pan over med-high heat. Add batter and spread thinly; brown each side (~3 min/side). Rest very briefly on paper towels, then plate, sprinkle with salt, top with sour cream or applesauce. These are best made in batches for friends that have become family in a boisterous kitchen. reading recommendation: Organic Furniture Cellar, Jessica Smith Less