I have been a vegetarian for 35 years and don’t eat anything with a heart except for artichoke and nothing with eyes except for potatoes. I used to love to cook and even taught a vegetarian cooking class back in the early 80’s. My six week class was a big hit, was actually written up in the paper, and for a very brief moment in time thought about going to culinary school.
When Cassandra was in middle school I worked part-time as a personal assistant for a very busy professional lady. My job description included cooking her dinner three times a week. In the year and a half that I worked for her, only once did she dislike what I made. It was my Popeye Pie, a spinach/potato pseudo-quiche that she tried to eat cold – big mistake. I forgave her because as I stated, she was a very busy lady and this was before microwaves.
Despite my impressive (just being facetious here folks) resume, I don’t LOVE cooking the way that I love crafting. Maybe it has something to do with the fact that after all your hard work slaving in the kitchen, you have nothing to show for it except for a sink load of dirty dishes. Whereas, after altering a Mike’s $1.00 balsa wood box you have something tangible, albeit not something that you can actually use because it is so tiny, but, you can take it out and admire it whenever you like. Can’t do that with food!
Tony likes everything I make…or at least that’s what he tells me. Between work and crafting and now blogging, we eat lots of salads for dinner so there’s little cooking done in our nifty-fifty kitchen. My sunny new pot has inspired my creative juices and I have decided to make up for the Popeye Pie and use the humble potato again, this time it won’t be eaten cold.
Now to the recipie - this is rather loosey goosey and it is hard to make a mistake - even for a novice.
4-5 peeld & chopped russet potatoes
3-4 chopped leeks
3-4 cups of water
1- 1 1/2 cups of milk
1/2 tsp caraway seeds
2 Tbs dill weed
1 tsp salt
2-3 Tbs sour cream
Add the potatoes and leeks to the salted water and cook for 30 to 45 minutes. Add caraway seeds, dill weed and milk and cook for another 20 minutes or until the potatoes begin to fall apart. Add butter, sour cream, heat and serve. Garnish with fresh dill and serve with a simple arugala salad, crusty bread and a glass of wine. Great on a rainy day.
After dinner, let your husband/boyfriend/girlfriend/partner/children do the dishes. YOU'VE been slaving over a hot stove all day and need to rest. Sit down, take out your altered Mike's box and admire with pride! If you don't have one, then look at mine. Please.