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In her darkest moments, she tells SELF, she couldnt help but think aboutpotatoes.
Courtesy of Rosalie Simon / ABMF / Amanda K Bailey
I would never ask for anything else.
While there, a common theme kept coming up in conversation: food.
The conversations continued after they returned home, when they beganrecipe-swappingover Zoom.
The idea for the cookbook took root and was later brought to fruition by the Auschwitz-Birkenau Memorial Foundation.
As for Rosalie, food had huge meaning to her during the war and afterward.
Throughout her imprisonment, the promise of food was used as an incentive and starvation as a punishment.
Rosalies mother and younger brother were killed there on that first day in 1944.
But it was actually this promise of bread that indirectly helped Rosalie survive, she explains to SELF.
Food and eating would continue to be an ambivalent force in Rosalies life even after liberation.
Little by little, your stomach gets used to eating a little more, Rosalie says.
Do you know what we carried around?
Big sacks of bread.
We didnt have potatoes then.
But we had plenty of bread.
We were always afraid that we were going to be hungry.
Now, Rosalie says that herrelationship with foodand eating is positive.
Rosalie is the first to acknowledge the self-described hell that she went through.
I still love potatoes, she says.
I make them all kinds of ways.
I have enough potatoes, she says after a pause.
And most important, I survived.
(Yiddish: gehakte leber)
This recipe presented here has not changed over time.
This dish evokes memories of sharing meals with a family.
We serve it as an appetizer.
Serves 1012
Ingredients:
Broil liver until done (do not dry out).
Saute onions with oil until golden brown.
Grind all ingredients together in a meat grinder or food processor.
For a finer consistency, grind twice and stir together with a spoon.
Serve with crackers or vegetables for dipping.
Note: It takes 510 minutes for the liver to be done in the broiler.
check that it is not red inside.
