Just not quite comfy enough…
I need a ‘Bro pillow… perfect!
More Monday Bunday at
- A Houseful of Rabbits
- Andrew Bun
- The Blog of Pratt
- Captain Rupert
- Fresh Parsley
- Fury & Frost
- Gretchen Bun
- Gus & Betsy
- Marigold Mind
- Mrs. Sniffles
What to do on a Sunday afternoon??? Make cotton ruffle dishcloths. Do you think I should offer these for donations like I’ve done with squiggles in the past? Would anyone be interested?
DKM Nosh What to do with a pound of leeks?
1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
3 tablespoons unsalted butter (or olive oil if Vegan)
Heavy pinch kosher salt, plus additional for seasoning
14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small (I used Fingerling potatoes with skins on)
1 quart vegetable broth
1 cup heavy cream (Or use a Vegan version)
1 cup buttermilk (If Vegan – use 1 cup soymilk with 1 tbsp white vinegar or lemon juice and allowing to sit for 5 minutes)
1/2 teaspoon white pepper
1 tablespoon snipped chives (I’m out of chives so I tossed on Thyme)
Chop the leeks into small pieces. In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.
Cook my lovely!