As Mom pointed out in the comments of Suzanne's last post, this is the 100th post this year! Woohoo for us! I"m glad we have kept this blog going. I think Suzanne wins the MVP award this year. Thanks for blogging on even when I have been lame. I hope we keep this going next year. I will probably go through my usual cooking ups and downs. I will try to share the more delicious things I make on this blog. I know I will definitely need the continued inspiration you two provide!
For our momentous 100th post, I am doing something rather fabulous. I am blogging from an exotic location, hundreds of miles from my couch. Yes, I am blogging from the Long Beach Airport!
Seriously, this airport sucks. Its like a shanty in the middle of big field of concrete. On top of this, its filled with people from Southern California. Sigh. I don't know why I decided it was a good idea to save $100 bucks by flying through here. Definitely NOT worth it. A redeye is bad enough without a connecting flight.
Needless to say, dinner in the long beach airport left something to be desired. Namely, everything. I'm trying to forget about it. The best part was a little container of collard greens I brought from home. I love the tanginess of collards. They taste infinitely better with bacon, but still good on their own. We have been getting collards regularly in our box lately, along with leeks, oranges, cabbage, and lemons. We've been getting a lot of nuts, too. The lemons are meyer lemons, I think. They are seriously the best lemons I've ever had. They make the entire kitchen smell amazing. And they are so sweet I can eat slices plain, though this is probably a testament to my love of lemons as much as to the lemons themselves.
The leeks, too, have been a real joy. I think that leeks are princes of the vegetable world. I made potato and leek soup on Sunday. I like vegan potato and leek soup even better than the regular version with cream. You can really taste the sweetness of the leeks. Another of my favorite things to do with leeks is cut them cross wise into rings and toss them with almond oil and sea salt and spread them out well on a baking sheet. Then I roast them at high heat (around 425) for just 10 mins, until they are just starting to brown and crisp. These are my kind of onion rings.
Well, I can't wait to be home! And not in the Long Beach "Airport"!
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3 comments:
Did you say "almond oil"???
Say no more!!!
I jumped up (really, I got up right away, although it was more of a hoist than a jump) and sliced up a prince. A leek, that is. (I used the FP, which is probably what those slobs in the Long Beach airport would do.) Leek rings are in a 450 oven as I write! (and as Jody sleeps).
So I need to show the results of my effort to Jo when she wakes up. I think the FP is not the tool of choice in this instance. The very fine rings it produced may have released too much liquid. They seemed to be boiling away in white fizz while the edges burned. Maybe thicker rings would actually crisp.
I had a very tasty roast veggie mix containing leeks just the other day! Leeks + peppers + onions + apples + brown sugar + soy sauce, something like that (courtesy of Michael and Albert). I'd like to try to make it for myself.
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