Hello? Hello? Yes, I am still alive.

Hello? Hello? Yes, I am still alive.

I have been busy with the sweetest boy ever. I also was thrilled to spend time with SBE's (sweetest boy ever) mom and dad.

Wait! I just saw some photo's that were secretly taken while I was making a Hannukah dinner weeks ago.

I was trying to figure out where some of these pictures were coming from and I think that I figured it out.

Uh, this is my neighbor Jeff. He was over for Hannukah dinner. Hey Jeffie, you aren't very good at being sneaky. I think I now know who took the pictures.

Ok, so I threw this in there because it makes me smile every time I watch it.

There was cooking but I forgot what everything was. Shut up, I am not going senile.

Look at that! Melts my heart.

Went for Dim Sum

Parker made cookies for Santa.

I made leg of lamb for Xmas Eve dinner.

Paula Wolfert’s Panade of Leeks and Mixed Greens

Annie made an Eggnog Cheesecake.

After putting cookies out and writing a note to Santa it is bedtime.

Some really good gifts from Annie, Tim and Parker.

Fermenting Crock that I really wanted from Dr. Food.

I had taken out starter for injera. We were going to make Ethiopian food for Xmas night dinner. *I* pooped out but Dr. Food took over the task.

Parker played with his new toys.

I got to try out my Ebelskiver pan that Jenny sent to me!

Dr. Food got a Pizza oven for Xmas so we decided to try it out. Parker helped mommy roll out the dough (wish I had video of her throwing it up in the air).

Ready to go!

Oooops, no picture of the final product.

Last night here we went to a Habachi house. Parker learned how to use chopsticks.

We waited for snow but it came too late. Annie and Parker got to see a little of it but it didn't really snow until they were gone.

I miss you guys already.

What am I eating these days? Chicken soup. Sick.

Panade of Leeks and Mixed Greens with Gruyere Cheese

Paula Wolfert

Method

1. Measure the leeks, onion, and garlic to be sure you have about 1 quart.

2. In a 7- or 8- quart pot, heat the olive oil over medium heat. Slowly stew the leeks, onion, and garlic for 10 minutes. Add 1 teaspoon salt and cook for 5 more minutes. Meanwhile, preheat the oven to 250°F (120°C).

3. Cut the bread into 1-inch cubes (bread matters here). Find a chewy bread with a good crust. You should have about 2 quarts. Spread the cubes in one layer on an oiled baking sheet and bake for 45 minutes, or until just golden. Let cool and store until ready to use.

4. Add the greens to the pot, cover, and cook over low heat for 45 minutes. Uncover and boil away excess liquid. Allow to cool. Add the lemon juice, pepper, and nutmeg to taste. Correct the salt. (Up to this point the recipe can be prepared 1 day in advance. Cool, cover, and refrigerate. Bring to room temperature before continuing.)

5. About 2 1/2 hours before serving, oil a deep 3-quart casserole, preferably earthenware. Place one-third of the bread cubes in the dish, top with half the greens, and repeat, ending with the bread cubes and patting lightly to make an even topping. Gradually pour the hot milk down the insides and over the top of the panade so everything is moist. If necessary, add 1/2 cup water. Cover with the grated cheese and a sheet of foil.

6. Bake in a preheated 250°F (120°C) oven for 1 3/4 hours. Raise the oven temperature to 400°F (200°C), uncover, and bake 20 more minutes. Remove from the oven and allow to relax for about 10 minutes before serving.