March 5, 2014 5 Comments
No, this year’s challenge is not surviving on leftovers for 40 days (though that would be interesting). I started this blog as a way to get myself back in the discipline of writing on a regular basis: just once a week, I told myself, might get me back in the daily groove. Once a week for God, and maybe that would open up enough of a crack in the door for the writing grace to walk back in and spend a little time with me. The good news is that it worked.
The bad news for this blog is that my fiction career, piddling though it may be, is demanding what spare time I have.
But it’s still Lent. I still have to cook, and we’re still going Pre-VII-style meatless. The blogging of it, however, will be extremely limited. This year will be a “best of” with a few new recipes thrown in. For instance, in the event our mint comes back enough before Easter, I really want to make samosas with mint chutney.
For tonight, however, we’re pulling out a family favorite: Slow Roasted Potato Leek Soup.
No, that doesn’t look slow roasted to me, either. I had to hurry things along because the slow cooker was otherwise engaged first thing this morning making a batch of veggie stock. So, if you’re in a rush, you, too, can soften your leeks in butter then soften them some more with the diced potatoes in the recipe’s 2 c veggie stock before adding it to your slow cooker.
We’re serving it with our… Homemade Beer Bread
3 c flour
1 T baking powder
1/2 T salt
1 T sugar
120z bottle of beer
Optional: 1/4 c butter
Grease two loaf pans. Preheat oven to 400F. Mix flour, baking powder, salt, sugar and beer together and divide between loaf pans. Slice butter into pats and place on top. Bake at 400F for 35 minutes or until a knife inserted in center comes out clean.