I’ve had one of those crappy, no-Internet cell phones since forever now. You know, one of those indestructible Nokia phones that whenever anyone sees it, they go, Oh, I used to have one of those years ago!! Emphasis on used to and years ago. Then they go on to tell me how great my phone is because it’s virtually unbreakable and the battery lasts a lifetime. Um, yeah, thanks? Except since it’s a 10 year old phone, the battery doesn’t last a lifetime anymore. More like 1-2 days. And – oh, the irony – did I mention that the cell phone plan I have includes a data connection that I’m not even using? Don’t worry, it’s included for free with the home internet connection so it’s not like I’m paying extra for it, but still, it bothers me that I have something I’m not using. But why am I telling you this, you might ask. Well, I finally started living in 2013, and I got myself a new phone today! I can’t wait to download a bunch of apps. Any favorites out there? Which ones would you recommend?
In other equally exciting news (at least for me), I was featured on Ikea Hackers last Friday! Twice! I guess that’s what happens when you send in two submissions in a row. Note to self: space submissions out a little better. Anyway, you can check out our living room built-in project and the T-shirt filing project. Speaking of projects, after working on it this past weekend, the trim for the passthrough is finally up. I still have to paint it though, but hopefully I’ll be able to do that in a day or two so that I have an update for you guys by the end of the week.
Today’s recipe is a classic from the Basque Country. Leek soup or porrusalda, it’s a healthy vegan soup that can be served two ways: before pureeing the vegetables or after, like the one below. For another take on this traditional soup you can check out this one by Aran from Cannelle et Vanille. You must click over even if it’s just to swoon over her beautiful pictures, trust me.
Leek Soup (Porrusalda)
- 2 carrots, cut into big chunks
- Potatoes, weight should total a little less than the leeks, cut into big chunks
- 8 big leeks, cut into half inch thickness
- Vegetable stock or water, enough to cover the vegetables
- Olive oil, salt
In a large pot, slightly cook the carrot and potato chunks with a bit of olive oil and salt for a few minutes. Add in the leek and cook for a few additional minutes. Add the vegetable stock or water, increase the heat until it comes to a boil, then lower again to a medium heat. Let it simmer for approximately half an hour. Separate the vegetables from the stock/water. Pureé the vegetables with a bit more olive oil (it should emulsify as you puree the vegetables), and slowly add the stock/water until it reaches the desired consistency. Add salt and pepper to taste, and strain it if you wish.