Monthly Archives: January 2011

i’m finding it hard to read about abstract ideas of time and space with all of these revolutions going on.




i made these the other night, using this recipe. i substituted the parmesan for nutritional yeast (what, i have allergies), and increased the salt a quarter teaspoon to make up for what the cheese would have added. these were good, but i would like to warn that the original recipe doesn’t specify that when it tells you to roll the dough thinly, it means very thinly. forty minutes in the oven later, i kind of got it.

just off rue des pins. when i first walked by there was a guy ice climbing (maybe the chair is his?), though i’m not sure why, as when i stepped on the layers of it on the ground i felt it starting to give. some parts of this city are really, surprisingly beautiful.

the civil wars (above) covering leonard cohen (below).  i can’t get enough of either of these artists, actually. if you like the first version of this song, you can download a live recording of the civil wars performing at eddie’s attic, here.



I don’t know why I avoided them for so long, because now they are a staple in my fridge. Leeks are a relative of the onion (which, for the record, I try to make a point of not frying in my tiny studio apartment… something about onion smell and my bed sheets getting together doesn’t quite do it for me. Yet). From what the Internet tells me, leeks are also a good vegetable for detoxifying the blood, though I’m not sure what that means exactly. I like to cut them in half lengthwise, brush them in olive oil, sprinkle sea salt over them, and roast them for half an hour at 350F, with a few cloves of garlic thrown in for good measure. It ain’t pretty to look at, but the smell is amazing.
Yesterday I used half a leek for this soup (the upper, leafy portion being reserved for roasting later this week). Nothing to write home about… which is pretty much what I am doing anyway.

Leek and potato soup:
3 red potatoes, chopped
3 C stock
leek, white and green stem portions, chopped
half clove chopped garlic
olive oil for frying
green onions for garnish
red chilies, chili powder, salt, balsamic vinegar for seasoning

Boil the potatoes in a pot. I used the same pot I was going to use to make the soup, but this is only because I only own one pot. This is also why my soups are always made in small batches. Kind of sad, isn’t it. Once these are cooked through, drain and set aside.

In pan, heat olive oil and fry leeks and garlic on medium until soft. Add chilies, if using (this brings out their flavour). Transfer pan mixture to potato pot. Add stock, and use an immersion blender/blender to puree. Turn heat back up and season to taste.

Garnish with green onion and serve with toasted bread. I added slices of goat gouda to the bottom of my bowl, which is that white swirl in the photos, and toasted lavash bread. I love me some carbs.