Lovelies for supper: Lancelot leeks, Harris Model parsnips
It sure was a starch fest for dinner last night: the last(?) of the spuds with two of the last of the leeks for that lovely potato/leek soup (butter, water, salt and pepper are the rest of it; can’t be simpler). And those overwintered parsnips! Sweeeeet heaven. I caramelized them in some clarified butter. And then there was this guy’s bread. Yep. The bread everyone’s been making. I confess something: he’s a client. I confess something else: we have this bread weekly if not more often. And the whole damned loaf usually “gets et” at the table between the three of us.