Archive for June, 2010

There is something to be said about the perils of dental surgery.

In a word,  “Ow.”

Two days ago I went under the needle to get the last three remains of my way-back-there molars removed.  Since then, I’ve lived on a very basic diet of soup, scrambled eggs, and cable TV.  Don’t feel sorry for me too much, for I am well taken care of by my fellow foodie in marriage, who never lets an unsalted egg or bland broth pass my lips.

See, even when the Novocaine has me so numb from cheek to chin that drinking a glass of water becomes a day at the kiddie pool, I still can’t complain about what makes this home-made life so good: what’s on the plate (even if it does end up all over me)!

When I finally came out of my anesthesia-induced nap I overheard the nurses chatting about lunch and the various summer parties they planned to attend this year.

“Haphla keggah!,” I yelled over from the dental chair I was slumped over.

“What’s that, honey?”

“Youf theard me,” I somewhat intelligibly exclaimed, “Haph a kegger!  Haph thsome fun!  Woo-hoo! You detherf vit!”

Don’t we all?

I think so.

So go, take this as a token of my abundant plethora of wonders and delights.  I might be out of wisdom, but I’m never out of potatoes.

Potato Leek Soup

file under: Mmmmmmmmm!

  • 1 tbsp extra virgin olive oil
  • 2 cups chopped Spanish onion
  • 1 cup chopped celery
  • 4 cups peeled and chopped russet potatoes
  • 2 cups chopped leeks (white AND green parts)
  • 5 cups veggie broth
  • 1/2 cup soaked cashews (optional), or 1/2 cup of cream (soy creamer works really well for this)
  • S&P as you like it

Heat a saucepan over med heat. Add the oil and heat until hot (but don’t let that baby smoke….so bad for you!).  Add the onion and saute ‘ till clear. Add the celery, ‘taters and leeks, turn down the heat and sweat ’em till they’re soft.

Add the broth and bring to a boil. Reduce heat to a simmer and cook until the veggies are tender. At this point you can go for the cashew option, which would be to place the soup, a bit at a time, into a blender or food processor along with the nuts and puree till smooth.  If you like a chunkier soup, you can just puree half.  If not, turn of heat and stir in the cream(er).  Then, puree as much as you like and sprinkle with the S&P before serving.

Awww, yeah.


(which I did a lot of, anyway, due to the fact that I couldn’t feel my tongue).

Until next time, fellow toothless friends!


The Hopeful Foodie


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