I've been home for 20 minutes and someone's car alarm has gone off a grand total of 4 times and counting, right in front of my house. I'm tempted to go out and give that alarm something to go off about.
On to brighter topics:
i love leeks.
That's not my photo by the way. I found it on the internet because I'm too lazy to go take a picture of the 2 leeks left in my fridge (that I'm tempted to cook up and eat right this minute). I could seriously eat leeks 5 days a week. And still be sad on the 2 days I don't have them. Unfortunately, they are a bit expensive here (about $5-6 for 3 or so), and in my attempt to save money on groceries, leeks went out the door along with Morningstar Chickn Strips. However, as a true leek addict, I must relapse every now and then. Even if it means that my next grocery trip I'll need to buy the chickn strips, since they're Michael's favorite (not that I won't enjoy them). And I found the perfect recipe for them. Not that you probably don't already know about it, since it's been around for awhile. I've been eyeing the Leek and Bean Cassoulet with Biscuits in Veganomicon since before I got it over a month ago. I'd heard about it, and I wanted it, but my frugal ways prevented me from eating it. Well, I caved. I kept telling myself, 'Once fall hits, you are allowed to make this recipe. It will be worth it. It will be rainy and cold and that will be the perfect meal for you. Just wait.'
Well, I waited. Fall came. And it's been in the mid to high 70s and sunny and beautiful almost every single day. Finally, I said screw it, I cannot wait another moment before I make this recipe. Sunny fall weather be damned!
And I'm so glad.
i want to see this in my kitchen more often
As you can see, I use the dark green parts of the leeks as well. I think they are tasty and wonderful. I fully ignore any recipe that tells me not to use that part. I think people are crazy. Luckily, Isa and Terry did not specify which parts to use, so I didn't have to feel guilty about going a little leek-crazy. I put 2 huge leeks in this bad boy (well over the 2 cups it calls for). And it was good.
The whole thing was perfect. I also have a mini love affair with thyme. I used to not care about thyme, but recently I can't get enough. This recipe was made for me. Plus, just look at my biscuits!
the only word for this is glorious.
The only thing I changed about the biscuits was that I added about a teaspoon of cream of tartar to the mix. I learned this from my mom and it gives biscuits this wonderfully tart flavor that was only enhanced by the fact that I let the vinegar sit in the soymilk (to make 'buttermilk') for a good half hour. By the time I poured it into the dry part, it was almost chunky. You might think this is gross. I sort of did for a second, but then I quickly forgot about it once I tasted the biscuits. They. Were. Perfect. Next time I might use whole wheat pastry flour though, in order to make myself feel better when I eat 3 of these in one sitting.
topped with fresh thyme...i'm swooning over here.
Basically, I am in love. Thank you, Isa and Terry, for inventing such a mouth-watering dish. It came out perfectly (even though I had to use a sweet potato because I only had 2 tiny regular potatoes) and Michael loved it and we had the leftovers for lunch, which were just as awesome, and that fucking car alarm is going off again but I'm rising above it, trying to just imagine eating this for every dinner for the rest of my life.
*sigh* I'm sad that it's all gone. I might cheat and make it again next week, since I have 2 leeks left. Unless I find something equally wonderful to put my leeks into.
On a side note, Michael ordered a soymilk maker and it arrived today.
this is like the vegan holy grail, sort of
We will be making our own tofu as soon as the million pounds of soybeans he ordered come in. So get ready! I can't wait. I'm going to make herbed tofu, and it will be outrageously awesome.
leeks are the best thing on this planet.
soymilk machines are exciting.
kitties love fall, too: