![\"leeks\"](\"http:\/\/www.ancientrails.com\/wp-content\/uploads\/2013\/10\/leeks.jpg\")
<\/a>stem and cutting back to where the white ends and the green begins. \u00a0We want white with leeks. \u00a0A dirty job because leeks like to hold on to the soil, keep it close, even after getting pulled from the ground.<\/p>\nChopped 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. \u00a0Watching that one with the thinner bottom more closely cause the veggies could burn. \u00a0Did burn a bit. \u00a0Till the onions and the celery become translucent. \u00a0Then I throw in white wine to deglaze, add a base note. \u00a0Let it simmer a minute. \u00a0After that water.<\/p>\n
The chicken, a golden plump, parachuter chicken, Helgeson family heirloom chicken, green money to their clan, just meat to me, into the pot. \u00a0More water. \u00a0Salt, pepper, Paul Prudhomme’s poultry seasoning. \u00a0That last ingredient is a secret. \u00a0Don’t tell.<\/p>\n
While they simmer for an hour and a half, I’m returning to Lucretius. \u00a0See what else is going on in the introduction to this work of Roman Epicurean science. \u00a0After I’ll go back to the chickens. \u00a0Have to cook the leeks. \u00a0Add the peas and some time. \u00a0Get the dough ready.<\/p>\n
This is a lengthy process. \u00a0Into the afternoon before the pies themselves are done.<\/p>\n","protected":false},"excerpt":{"rendered":"
Fall \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Samhain Moon Those leeks. \u00a0Just cut’em up, trimming the hairy white afro of their root system … Continue reading Those Leeks<\/span>