Scallops!

Whole wheat pasta, zucchini, peas, leeks and basil with scallops. Look at that crusty brown scallop, yum. I'm not posting a recipe because there isn't really one- just saute all the things I listed in some olive oil. You can cut the leeks up into rings, rinse them really well and saute them first and save some for something else- a crab and avocado salad, vichyssoise, etc.

I couldn't post last week, since I had a bit of a disagreement with the electric company over whether or not we should be receiving electricity. Now that that's sorted out... exactly two weeks until Paris! I'll be blogging from Europe when I can, so get ready for some seriously disturbing macaron pics.

LEEKS

I'm currently in the middle of a leek love affair. The leek is a member of the onion family, but is much sweeter than most of its counterparts, tasting like a mix between a shallot and a scallion.

Last night I had leeks with spicy Italian sausage and fresh pasta, and tonight I'm whipping up a classic Vichyssoise. But, since it is World Egg Day Eve, I give to you: Marinated Leeks with Poached Egg, Sheep’s Milk Cheese & Mustard Vinaigrette.