Peel the potatoes.

Peel the onions and slice them in half or in quarters.

Using a food processor with the grating blade, feed the potatoes and the onions in, shredding them. (If you don't have a food processor, you can use a hand grater.)

Dump the entire contents of the food processor into a clean, thin, and large kitchen towel. Gather the corners of the kitchen towel and twist so the shredded stuff cannot escape. Now squeeze it very hard over your kitchen sink, getting out all the excess moisture. You want to squeeze really hard and get out as much of the water as you can.

Now open up your towel over a large mixing bowl and scrape off any straggling shreds with your hands.

Add the Eggs, Flour, Baking Powder, Salt and Pepper to the bowl.

Mix together using your hands, its truly the best way.

In a wide, heavy bottom pan pour oil to a depth of about 1/4 inch.

Place a cooling rack on top of a sheet pan and place in a 200 degree oven and leave it, you will use it in a bit.

Heat oil over a medium high heat.

Test oil heat by dropping one tiny shred of potato from the latke mixture, if it sizzles, its ready. If it splats everywhere, its a bit too hot.

Form latkes with your hands by picking up some of the mixture and making a patty, then gently place it in the oil, careful with your hands! Depending on size of your pan, put 2-4 latkes in at once. I put 4 at a time in my pan, but you want the latkes to have room to cook, don't crowd them.

Let the latkes cook for about 2 minutes, then flip them. (The cooked side should be golden brown, if it's not cook a little longer.) Cook another 2 minutes.

I usually flip the latkes again and cook for another 2 minutes on the original side because I like mine extra crispy.

Using a slotted spatula, pick up latkes, one at a time letting excess oil drip back into pan. Then open up the oven and place the finished latkes on the rack/sheet pan that you placed in there earlier. This will keep the latkes warm and crispy while you make the rest.

Continue the above process until all of your latke mixture is fried into delicious latkes.

Serve with sour cream, applesauce, and if you are me, a pinch pot of salt.

Preheat oven to 400 degrees farenheit.

Start by melting butter in the bottom of a large dutch oven or saucepan on medium high heat.

Add chopped leeks and stir with a wooden spoon until leeks have cooked down and some are brown (about 5 minutes.)

Add the Zucchini and the Yellow Squash and continue stirring and letting the squash cook for another 5 minutes.

Add the Eggplant and stir for another 5 minutes.

Add 1 tsp Salt and 1 tsp Pepper to vegetables and stir together.

Cover the pot with lid and turn heat off.

In a separate bowl, mix together the Milk, Creme Fraiche, Egg, Fresh Thyme and 1 tsp of Salt and Pepper.

In a buttered, oven safe casserole dish, layer the bottom with half of the sautéed vegetables.

Next, sprinkle half of the shredded Gruyere cheese on top.

Then add the last half of the sautéed vegetables on top of the cheese layer.

Now pour the Milk mixture over the top of all the vegetables.

Top the dish with the last of the Gruyere cheese.

Place dish in the oven and bake for 40 Minutes until the top is brown and bubbly.

Serve warm.

Bring a small pot of water to a boil, add a pinch of salt once the water begins to boil and then add macaroni noodles.

Boil macaroni for about 10 minutes, until noodles are soft but have a little bit of a bite to them (al dente).

Drain the water and put macaroni back into the pot.

Add the butter and salt to the pot and stir until all the butter is melted and evenly distributed.

Add pasta to the serving bowl.

Add cottage cheese to the bowl and stir into pasta until even distributed.

Your noodles and cottage cheese is ready to eat.