Fall Samhain Moon
Those leeks. Just cut’em up, trimming the hairy white afro of their root system from the 
stem and cutting back to where the white ends and the green begins. We want white with leeks. A dirty job because leeks like to hold on to the soil, keep it close, even after getting pulled from the ground.
Chopped carrots, onions, celery and sauteed them in olive oil along with some dried garlic. Three pots going, me from one to the other with a wooden spoon, stirring stirring. Watching that one with the thinner bottom more closely cause the veggies could burn. Did burn a bit. Till the onions and the celery become translucent. Then I throw in white wine to deglaze, add a base note. Let it simmer a minute. After that water.
The chicken, a golden plump, parachuter chicken, Helgeson family heirloom chicken, green money to their clan, just meat to me, into the pot. More water. Salt, pepper, Paul Prudhomme’s poultry seasoning. That last ingredient is a secret. Don’t tell.
While they simmer for an hour and a half, I’m returning to Lucretius. See what else is going on in the introduction to this work of Roman Epicurean science. After I’ll go back to the chickens. Have to cook the leeks. Add the peas and some time. Get the dough ready.
This is a lengthy process. Into the afternoon before the pies themselves are done.
