Madness takes its toll....

There are some things you just should not do when you’re angry. Driving for example. Driving when you’re angry is the karmic equivalent of going up to someone bigger than you, punching them in the face and expecting to walk away unscathed. Angry driving results in you hitting every single red light, no one allowing you to change lanes and really bad songs being played on the radio because your iPod needs recharging.

You should never pluck your eyebrows when you’re angry. Your brain becomes flooded with chemicals that remove your ability to be objective but at the same time it enjoys the tweezing pain that stings your brow as each rogue hair is yanked out of existence. So in essence your anger urges you on to excessive plucking and ultimately you’ll look like a bad 70’s porn star. I point the finger of blame squarely at anger for the plight of this woman:

"It's great being a blonde. With such low expectations, it's easy to impress." P.A.

You shouldn’t write angry. The only time this is ok is when you need to let off some steam and there is no chance anyone will ever read what you’ve said. If you’re ever super pissed off and write a bitching scathing email DO NOT SEND IT. I absolutely get that all the points you want to put across to that belligerent so and so of a recipient are valid and true but still I urge to STEP AWAY FROM YOUR COMPUTER. Do not hit send. Do not allow your rant to go whizzing across cyberspace to the inbox of someone who will not be able to see past your furious attack to the plain old truth of what you want to say to them. Wait for the flooding to pass and revisit. Maybe have a scotch or two.

I’m always glad I do. Particularly last week when I wrote a crazed ranting blog about the evils of Murchoch, The Real Housewives of Beverly Hills and Greed. In my fury I also lamented that as self-obsession, greed and materialism get worse so does the plight of millions of people around the world who are facing starvation. A Food Crisis.

Don’t get me wrong, I was right. It is completely messed up that in the 21^st century people are still dying of starvation, while the rich get more liposuction. I also felt an overwhelming sense of Western guilt that there is a food shortage and I am lucky enough to have food as not only a way to keep me well nourished but as a hobby. But I was so angry that I sounded like a bile spitting harpie. Unstable even. I did not post this particular piece of writing. Instead, I put on the track “Lovely Day” by Bill Withers and waited for the anger to pass.

Once it did, I made this soup, which was piquant simplicity itself. Because the other thing you cannot do angry is cook. Any bitterness, pain and frustration will somehow transfer itself into your food like some flavour poltergeist that will haunt your dish and give you indigestion.

I also went on line and donated to the East Africa Famine appeal. If you’re angry, maybe you could too.

http://www.oxfam.org.au/

Potato and Leek Soup

3 leeks

2tbs butter

Olive oil

½ cup of red shallots sliced

2 onions sliced

Salt and Pepper

1tbs minced garlic

4 large potatoes

1 bouquet garni – see note

6 cups stock (chicken or veg)

¾ cup cream, warmed

½ cup minced chives

EVOO

Freshly ground black pepper

Cut the root ends off the leeks, and chop around the tough green leaves one by one from the outside in leaving only the soft green/white parts of each leaf stalk. Slice through the base of the leek, but keeping the top in tact. Slice the leeks – there will be lots of dirt through the pieces. You need to put the leek pieces in a colander and then put the colander in a sink full of water. Rinse away the dirt and change the water when necessary until you have nice clean leek pieces.

Put a heavy based pot on the heat and once its heated up put in the butter and add a few swirls of olive oil to stop the butter from burning. Adjust the heat to medium to low. Add the leeks, shallots and onions, season well and give a good stir. Increase the heat to medium and allow the vegetables to sweat – but not brown – for about 5 minutes or until its all looking translucent, shiny and wilty.

While the veggies are sweating it out slice the potatoes length wise in 1cm slices.

Add the garlic to the vegetables and cook for a minute, then add the bouquet garni, potatoes and cook gently for another 3 or so minutes, stirring occasionally.

 

Add the stock and bring to a simmer, then reduce the heat and simmer for 30 minutes or until the potatoes are tender. Remove from the heat and allow it to cool for around 15 minutes. Remove the bouquet garni.

 

Using a stick mixer, puree the soup in the pot (or if you don’t have one, carefully puree the soup in a food processor, which is way messier).

Once the soup is textured to your liking simmer for 5 minutes before adding the cream and checking the seasoning. Add more salt and pepper if you need.

Remove from the heat. Serve soup in warmed bowls drizzled with a swirl of extra virgin olive oil, sprinkled with a generous amount of chopped chives and a few twists of ground black pepper.

Bouquet Garni note:

So you know the green bits of the leeks you cut off, save a piece about 10cm long. In this you place some thyme, parsley, bay leaf and/or whatever other herbs you like, wrap it up like a little present and tie it with cooking twine.