Last Night

Last Night

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This Week in History

This year marks 8 decades since the attack on Pearl Harbor. There are very few veterans of that era left. It’s up to the rest of us to teach their story to the next generation.

All history is important. It explains the how and why we got to where we are now. It allows us to take pride in our good deeds and more importantly, to learn from our mistakes. If we don’t teach a full history then we do ourselves, those who came before us and those yet to come a grave disservice.

This week we’ll be talking about WWII, the Japanese attack on Pearl Harbor and many other details of that dark time. With one history buff in the household who loves this topic I’m sure we’ll be in for a lot of enlightenment!

This part of history is personal to us. My Grandfather served during this conflict. He was injured severely. By G-d’s Grace he recovered but the scars remained throughout his life.

When I was in Hawaii many years ago, I took the opportunity to visit the Pearl Harbor National Memorial and Pacific Historic Parks in Honolulu. It was very somber. There were people of all nationalities there, including Japanese. We are all connected to this history. The park has adopted the theme for this year’s commemoration: Valor, Sacrifice, and Peace.

Here are some resources for learning about Pearl Harbour.

NPS History

History Channel

Military History

Why Did the Japanese Attack?

Share your thoughts, links or resources in the comments.

Apple Dessert Latkes

Here’s how I make them. Warning: I do most of my cooking without recipes so if you’re one of those types who likes a well thought out plan for cooking then skip this for your own sanity. 🤪

Wash one large apple and four small-med potatoes (I leave skins on) and shred in food processor. You can add a squirt of lemon juice if your worried about them browning.

Mix shreds with one egg, gf flour, apx 1/3 cup. + about 1/2 tsp baking powder & large spoonful of sugar-1 Tbsp or so and some cinnamon to taste.

Fry in a hot skillet with veg oil until golden brown. Place on a cooling rack over a catch pan to allow excess oil to drop off. Place in a low oven to keep warm until ready to serve.

To serve, dust with powdered sugar and cinnamon, and top with some whipped cream. Yum!