Leeks: Who Knew?

First, I haven't had two spare seconds to rub together in the past week or so. Today, for instance, I've again been pushing my laundry-shaped rock up a hill all morning, then preparing a "lesson plan" with games and activities for my Girl Scout Troop (today's theme is Making the World a Better Place, and we'll be building hydrogen-fueled Barbie Corvettes), followed-up by getting Prima ready for her basball game and packing a dinner to bring along since we'll be going straight from scouts to baseball.

And you thought I was having my nails done.

Yesterday, I cleaned out the garage. My husband completed a preliminary cleaning a few weeks ago during which much was shifted around, but I headed-in with three gargabe bags and a black void where formerly sat my soul. I do not know the meaning of "sentimental". Sentimental is on the curb.

Second (because Sister Charlotte said that if you have a first you have to have a second), who knew leeks were so tasty? Where have I been?

A few nights ago whilst at work, I was paging through the new diet book, French Woman Don't Get Fat (although, I gained 20lbs. while in France, merci beaucoup), and in it, the author sells the great cleansing (spiritually-speaking) properties of leek soup. Ah, the joy of leeks! The soft, buttery yumminess of leeks!



The leek, as you may or may not know, is a member of the onion family, double first cousin to the wild, barefo0ted, fiddle-playing ramps (i.e wild onions) of Appalachia. On a whim, I had bought a couple of leeks a week ago and, not knowing what to do with them, I put them in the vegetable cripser and waited for a leek recipe to appear to me in a dream. Well, lo and behold what a few minutes of company downtime in a bookstore does provide: Leek soup! Leek au gratin! Steamed leeks! Did you know that if you slice up a leek or two, steam it for five minutes, and then drizzle with olive oil that you will have created something so gosh-dang delicious that even your three-year-old will ask for seconds? And what's more, you won't share?

Now that's tasty.

So, leeks. Good eatin'.

Third, at Bridgid's Belgian bar and restaurant in Philadelphia there is a painting of a leek on the men's room door.

You'd think they'd have a photo of this on the door, the one and only tourist site in Brussels (beside the Brussels Sprout Factory).

Those Belgians just crack me up. Such subtlety! Wait till I tell them my caulk jokes.

Fourth, and finally, I have never said that my mother-in-law is evil. (Have I?) I just want that to be clear. Such epithets (as in comments below) are self-assigned and, as far as I am concerned, absolutely off-the-mark. And my saying this is in no way influenced by the fact that we need a babysitter tomorrow night.
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6 comments:

-tc said...

Just remember to wash them real good. They can be "sandy" sometimes, like a head of lettuce.

Potato n Leeks soup is a classic.

Fish steamed w/ leeks, ginger and soy sauce is a simple recipe courtesy Mon-sewer Hanley. (Of course one may substitute any of the onion family for this. I'm fond of scallions, or "scullions" as they say in Skook'l County.)

anne said...

I almost bought a leek yesterday. They're awfully nice to look at. However, I opted for a very large box of strawberries instead - knowing full well that they always go bad before we eat them all. So, in a desperate attempt to justify my purchase, I made a strawberry upside down cake. Not too bad.
By the way, leek soup rocks. Add garlic.

Jozet said...

Mr. tc:

Scallions? Haven't you been listening? Ramps! Why, I's got ramps up to my eyes in my backyard. Ramps and wild bunnies. Practically a stew. Go watch Matewan and report back.

And what's the scoop on Meestor Hanley, anywho? Last I heard, he was working at Disney World hustling crab-on-a-stick.

Anne:

I've dumped more than one box of strawberries myself. Used to be the red coloring would fool me into buying them mid-December. Now, they must add some sort of strawberry-cologne to them because even though they look and smell like strawberries, they taste like...something not strawberries. But when I do finally get a good batch, I'm going to test drive some balsamic vinegar on them. Not that a good berry on it's own can't be beat...but I hear tell a drop or two of balsamic makes it something else...unbeatable.

But you know me. I'm such a connoisseur. I just got home from work and right now I'm finishing off a bottle of tocai with a side dish of oyster crackers. Next, I'll clean my toenails with a steak knife.

Bradley Cooper, Winemaker said...

Slice up some strawberries, grind some pepper over them and douse them with ice cold vodka. Allow to mingle for an hour or so I the fridge. Makes any flavor-disobedient berry smarten up. Strawberry Romanov. Hey, look at that, I spelled 'flavor' like an American! I'm making sure I don't eat or drink near the computer when I read your stuff. I don't want to spew food and beverage on the keyboard et al. Cock a' leekie soup - need a walk through on that one?

nadzent said...

Cock a'whatie? Or it that supposed to be Caulk a'leekie?

Jeannine said...

Daan loves leeks and anything with leeks in it. I concur with Mr. Cooper on the soup, though it does involve boiling a haunch and also a sieve. When you have done with that soup you know you have cooked.

I am going to pretend you did not say that about vinegar and strawberries. If your palate is too sophisticated to clothe them properly in cream, whipped or not, why then all I can say is it jes ain' fitten.

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