Even writers get hungry. When I hit a rough patch as I edit “Flamenco & the Sitting Cat,” my novel, it’s fortunate I’ve got my workmate who reminds me to break for lunch. Having her beside me as I eat on the steps of our front porch turns breezes into caresses. If she’s in the mood, she’ll serenade me when a siren inspires her…
These soft days of late spring are when Monarch butterflies make their way across Los Angeles. They’ve flown all the way from Canada and are headed for Mexico (here’s a wild PBS video of them). How arrogant humans are to use our supposed intelligence as a yard-stick against the know-how of earth’s other life forms, insects included.
During a recent walk with K-D, I accidentally shot these photos as I listened to an audiobook (the outstanding “How the One-Armed Sister Sweeps Her House” by Cherie Jones, btw)— what serendipity! They show the beautiful sky and our shadows. This morning we even enjoyed a smattering of rain, although it was hardly enough to slake SoCal’s ongoing tremendous thirst.
Author Lillian Brummet, who blogs from Canada, says it’s leek season. In my garden it’s time for their sisters, green onions. Before my husband started planting them, who knew one could grow food from the rooty scraps of store-bought ones. They also produce gorgeous flowers! (Khashayar, quite the cook, has contributed recipes to Happiness Between Tails such as a great hot soup, a crunchy salad, a fruity dessert and a carrot cake, an entree, and this appetizer and this one.)
Back to Lillian and her leeks. Here’s a recipe for leeks from one of her many books, “From One Small Garden,” which features 300+ recipes. Visit her site for more about her and her numerous endeavors…
“Leek N’ Mushroom Bundles” by Lillian Brummet
Tis the season of fresh leek harvests – this beautiful bounty is of the onion family and looks like a giant, flat green onion. Early spring and late fall leek varieties are quite sweet due to the plant concentrating the sugars when the weather turns cool. It is one of the earliest items to come out of the garden, especially if you have spread the seed just before snowfall. They don’t take much room in the garden, and they keep very well in the fridge.
These delicious, crunchy bundles make a wonderful side dish to almost anything, or served as an appetizer to enhance the appetite. The bundles can be frozen when raw; and taken directly out of the freezer and straight into the oven (do not thaw) whenever you are craving a few of these tasty tidbits.
1/3 c. olive oil, divided
2 c. chopped leeks
8 c. chopped mushrooms, dime-sized pieces
3/4 c. milk
1/2 tsp. nutmeg
1 tsp. salt
1/4 tsp. black pepper
16 oz. package phyllo pastry cut in 4” squares
Sauté the leeks and mushrooms in 1 Tbsp. oil for 3 minutes. Meanwhile combine the milk with salt, nutmeg and pepper, then add to the skillet and cook on low for 20 minutes, or until all of the liquid has evaporated. Grease 2 phyllo squares, and layer one on top of the other offsetting the top one. This creates 8 corners to draw into a bundle. Place 1 Tbsp. filling in the center of the phyllo squares. Grabbing all the corners of the dough in one hand, twist firmly to hold in place and set on a baking sheet. Cover both the unused phyllo and the bundles with a clean damp towel while you work to prevent drying out. When you’ve made this dish a few times you’ll get faster at it and probably will only need one damp towel to cover the phyllo sheets. Bake at 350˚ for 15-20 minutes, or until golden brown.
What are you hungry for these days?