Then again, Houston's not a leek capital. Leeks are much more common in Europe.
Otherwise ... I could make that with what's on hand in my kitchen now. If you're going to hire somebody to make you food, you may as well not have them give you hash browns with fried onions and fish and chips but something else.
Don't know about anchovy butter. Not sure I'd like that, but there is that can of anchovies left over from my wife's my caesar salad phase last year.
Tonight on the menu at the Igel household will be:
Choice of
green-chili turkey or red-chili beef tamales, made with butter and olive oil and not lard
(left over from yesterday, but I had to fill a 7-liter pressure cooker with each kind)
refried beans (also left overs)
cooked salsa and sour cream, sliced tomatoes
or
potato curry as a starter ("N. Indian vichyssoise," if you will)
chicken korma (using homemade kefir)
basmati rice
chili or mango pickle
homemade whole wheat chapatis or store-bought naan
Both come with organically grown bok choi from the backyard with garlic and coriander, and nectarine crumble using nectarines from our backyard for dessert. And, no, nobody's allowed to have the refried beans with the korma or basmati with the tamales.
The expensive bits are the sour cream and basmati and the chicken. The rest ... leftover turkey from last winter bought as Xmas specials, leftover beef from last week. I love my little overgrown backyard and my energy efficient pressure cooker for the tamales, korma, and beans.
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