Greetings. I only opened a livejournal account because it was getting more and more annoying trying to post comments on a couple of journals using OpenID, and I don't really care for using Facebook to do the job. Nor does anybody whose journal I've commented on, as far as I can tell. My real name isn''t on here, but ask and I will tell you, if you're bothered.
I haven't made my mind up about posting here regularly; the only place I blog much is a running site and that's, well, not very interesting if you're not into running. There are book reviews and so on which need a home.
In the meantime, here's what I had for dinner tonight. Leek, potato and Stilton soup.
1 tbsp vegetable oil
2 leeks, thinly sliced
375g potatoes, diced
1 clove garlic, finely chopped
2 pints veg stock (I would probably use no more than 1.5 pints next time, it was a bit thin)
Stilton cheese (I had some Cropwell Bishop, my current cheese addiction)
Heat the oil in a large pan, chuck in the garlic for a couple of minutes, add the leeks and potatoes and stir for a few minutes till the leeks are starting to soften. Add the stock and cook for 20-30 minutes, till the veg are soft and the potatoes are starting to crumble. Break the cheese into lumps about chickpea size. If you're me, this will be the moment you realise you have no bread and are relieved to find a frozen garlic bread in the freezer, which you will bung in the oven just in time for it to be ready with the soup. I did plan to pick up some crusty bread on the way home, I just forgot, not least because the way home was cycling in the rain.
Blend the soup till it's good and smooth. Serve into bowls. Add a chunk of creme fraiche, and drop some bits of Stilton around it. If the soup were thick enough, they'd probably sit on top and look pretty. This is why I'm using less stock next time; everything sank so fast it reminded me of the time I went snorkelling. It all tasted pretty good, though, and got the "You can Make That Again" seal of official approval.