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Disagreement is, in its nature, like the creation of the world.

For the creation of the world came about in essence by way of open space,

without which all would have been endless divinity,

and there would have been no place for the creation of the world.

Therefore, God withdrew light to the margins,

and the open space was formed,

and in that space God created the world,

through acts of speech.

And so it is, too, with disagreement—

for if all the sages were of one mind

there would be no place for the creation of the world.

It is only by way of the disagreement between them,

and their dividing one from another,

each one drawing to a particular side,

that open space comes into being between them—

which, in its nature, is like the withdrawing of primordial divine light to the margins—

in the midst of which creation can take place, through acts of speech.

—Rabbi Nachman of Bratslav (1772–1810)
Jonah Steinberg, translator

Potato Kugel with Rosemary and Caramelized Onions

Makes 6-8 servings

Note: instead of dividing the onions and caramelizing one, you can simply grate both onions and throw them in with the potatoes.

•    2 Tbs. olive oil

•    2 medium yellow onions, one grated and one diced

•    8 medium potatoes, grated (peeling optional)

•    2 tsp. dried rosemary, crushed

•    6 eggs

•    1 Tbs. sea salt

•    ½-1 tsp. ground black pepper

•    ½ cup olive oil

Preheat oven to 375 degrees

Heat 2 Tbs. oil in a skillet on med-high and add diced onion. Reduce heat to med-low and continue to cook the onions, stirring occasionally, until they caramelize (become golden and cook down). This should take about 20 minutes.

While onions are cooking, grate the potatoes and remaining onion. Let sit in a colander for about 5 minutes. In a large bowl, beat the eggs, salt, pepper, rosemary, and ½ cup oil. Squeeze out excess moisture in the grated potato and onion, then add to the egg mixture along with the caramelized onions. Mix thoroughly. Pour into greased 8×8 pan (9×9 or 9×12 will also work. Baking time may be reduced, so check often).

Bake at 375 for 1 hour and 15 minutes, or until outside is golden brown and a knife inserted in the center comes out clean. Serve warm with your favorite main dish. It’s also good cold the next day!