It’s a bit late to begin writing about winter, but I have been hibernating. Still and quiet, but whirling with ideas. Many come up when I sleep.This morning I got up quite early and did some stretching and had some coffee and my sleepy thoughts took shape.
The best thought was that I need to write more about the world, and less about me. (But if I write it as I see it, aren’t I still writing about me?) Either way, I need to write, so you see the conundrum. When I’m not writing, I am not at my best. But I find myself a rather dull subject after a while. I’m working on it.
But anyway, I’ll share some opinions. I love leeks, and I love my drive to school: this is Beaver Meadow Road. You see how beautiful it is–and how one might want to spend 1,000 words describing it. But I won’t.
I won’t spend 1,000 words on this, either. But it’s just a few feet up. Can you imagine?
Nor will I spend so much on leeks. But I will say this: you will never be dissatisfied if you keep a few leeks and a carton of eggs on hand. And some parsley, garlic and parmesan. This works well on the days (weeks) when you can’t drive to the grocery store. I had a day like that recently and was grateful for my leeks. They are better to eat than canned beans. But I must say, the leeks pictured came from a market in the fall… I’ve eaten many since and would’t advise storing them for quite that long.
I love the circles that leeks make when you cut them, and the colors fading from dark green to pale white. I love the way they get brown in a pan and the way they smell with butter. They go soft and sweet, and are more delicate than their onion cousins.
2 leeks, sliced thinly cross-wise and well rinsed (whites and light greens only, please!)
1 T butter
White wine (1/2 c, maybe)
1/2 c grated parmesan cheese or parrano, sliced thin
2 T chopped parsley
Preheat oven to 350.
Wash them leeks! Really. You’ll ruin the whole thing if there’s sand in a leek, and leeks love to be sandy.
Heat your butter until brown and delicious-smelling, then saute leeks until beautifully golden (this should take time–do it slowly).
Add some white wine if you can and saute some more.
In a separate bowl, beat your eggs with salt and pepper. Add parsley.
If you prefer, you can put the cheese in now, or gently lay it over the eggs before baking.
Place leeks in a a round, oven-proof dish big enough for this sort of thing. (You can also use your skillet.)
Pour eggs over leeks and cover with cheese.
Bake about 20 minutes, though you may need more.