So, good old Puxutawny Phil neglected to see his shadow, which means an early spring for all of us! Good news, right? A cause for joy and celebration? Ah, my friends, you could not be more wrong.
Why? Well, for starters, I don't care what that deceitful little rodent says, it's still dangerously cold here in Struggledelphia. And why are we trusting our fate to a small ground dwelling mammal anyway? I mean, what does he know about meteorology, he doesn't even have a weather based name or a bow tie or any of the things I expect from my local news carrier. Trusting the weather to a groundhog is like saying my cat can make prophesies about the future. And considering that my cat's favorite activities are sleeping and licking itself in it's swimsuit areas, I'm not so sure that we want to live in that future, frankly.
And don't even get me started on Staten Island Chuck. To think, New York calls US the second class city...
Additionally, after this long and painful winter, is anyone REALLY ready to strip down to their daisy dukes and halter tops and bare all that pasty pale skin to the light of day? Of course not! It's not time for that sort of thing! It's time for snuggling up into fleece blankets and not moving until an animal of slightly more intelligence then a groundhog tells you it's time. When a dolphin let's me know about the weather, I'll be happy to listen. But not before then.
With all this in mind, my crusade for carbohydrates continues, with a potato based recipe sure to fill you with enough fat to insulate those pesky little organs without which you would expire. So, this Valentine's day, give you sweetheart and yourself the gift of starchy root vegetables. It is truly the gift that keeps on giving. And what could be more romantic then that?
Roasted Red Potatoes and Leeks:
I love this side dish because its pretty, filling, and fantastically easy. There's a double entendre there somewhere, but I'm too cold to make it.
1 pound small red potatoes, rinsed, eyes removed (if they exist. The eyes of the potato are the little sprouts which may have been allowed to grow if you, like me, buy things and then forget that you own them. It happens.)
2 large leeks.
Preheat your oven to 400 degrees Fahrenheit. Slice the potatoes into 1/4th of an inch thick rounds. Thinly slice the leeks (both white and green parts, personal issue of mine, I hate when people just use part of a leek, use the whole leek, people, pretend this is the frontier), on a diagonal, and toss the potatoes and leeks with olive oil, salt, and pepper. Spread potato and leek mixture on a baking sheet. Make sure that there is a single layer of potatoes and leeks, if the sheet is too crowded neither will roast properly. Treat yourself to a second baking sheet if needs be, you deserve it, I promise. Roast vegetables about 30 minutes, or until potatoes and leeks are browned and potatoes flake apart when tested with a fork or knife. Season with additional salt and pepper, if that is your desire, and serve. Enjoy!
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