Dear meat, its been a decent run, but I'm afraid we're going to have to let you go...
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| Let's take a stab at this with forks, not knives |
Today is Ash Wednesday, and as a family we've decided to let meat go for Lent, and depending on how that goes, maybe longer. We've never been big on meat, and a few months ago our bulk bought beef and pork ran out, we didn't go fishing this summer and my parents were very unlucky hunters. Our freezer has been very empty of all meat (with the exception of a very UNedible William placenta, being saved for the next planted tree.
I'm going to try and track, through posting, what we do eat as a vegetarian (not vegan though) family. With help from friends and a few cookbooks from the library, and Pinterest of course, I think we can try this whole thing out.
However, as a forewarning, the last time we tried something over Lent, it was eating organically and locally, and it stuck.
Tonight, night one, was Leek and Potato Soup, ala Julia Child. I spent the day fasting so it was very delicious by my account, and my kids ate it all, and they haven't finished a meal in days (thanks to a nasty tummy virus.)
Leek and Potato Soup
Ingredients:
2 russet potatoes, washed and cut into quarters
2 leeks
1 cup whole milk
2 heaping tablespoons sour cream
3 tablespoons butter
1/2 tablespoon salt
1 teaspoon pepper
In a pot of water, boil the potatoes and leeks. When totally cooked through, (20 minutes or so) drain the liquid into a bowl and reserve it. Add your milk, butter and sour cream to the pot, and then add back in 1 cup of liquid. Use an immersion blender or food processor to blend until smooth, adding the salt and pepper to taste. It should be thinner than mashed potatoes, but thicker than broth. Yum.
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