I got a little work done tonight. Not as much as I’d like, but a little. I made a pretty good batch of new potatoes with leeks (recipe follows) and made a good dent in my office-cleaning project by rearranging some shelves and organizing some craft supplies.
I ought to finish cleaning the office, but I’m tired, so I think what I will do instead is read a magazine or two and go to bed. The rest of this stuff can wait for tomorrow.
Here’s the potato recipe, for whatever it’s worth:
Roasted Potatoes with Leeks
About a dozen new potatoes, diced
Three leeks, cleaned thoroughly and cut into 1/4-inch slices
1/4 stick butter
Coat the inside of a good-sized casserole dish with cooking spray. Put the potatoes and leeks into the casserole dish, dot with butter, and bake, covered, at 400 degrees until potatoes are tender (about an hour). Remove lid and bake for another 10 minutes.
Nothing fancy — just a nice, basic recipe that lends itself well to experimentation. The leeks have a very mild, sweet onion flavor, and the potatoes don’t have a whole lot of flavor of their own, so you could go just about any direction you wanted. Crushed garlic and red pepper flakes would probably be good, or a bit of curry powder, or maybe a marinade of Italian dressing and fresh herbs. But I think it’s pretty good all by itself.
Expect more recipes in the not-too-distant future. I’ve gone vegetarian again, which means more cooking at home.