Golly gosh, so much to catch up on! It's been a bit of a whirlwind of events since I got accepted to bauman. Sadly, the biggest news is that my laptop was compromised in a little water spillage incident that we don't need to go into. Luckily, all my data remains intact. But the logic board (whatever THAT is) was damaged, among other vital Apple ingredients. So I forked over the cash money to repair it - beats buying a new Macbook Pro, put it that way. In the meantime, I'm using Phil's computer - they say it will take up to 10 days to complete the repairs. Thank you, fiance! After all of those shenanigans, we packed up and headed to Cambridge for the weekend to attend a friend's wedding. It was my first Cambridge experience - and it would have been prolonged today were it not for the freezing temperatures! England did not get the memo about it being late June. The wedding itself was beautiful and full of love - all in the setting of Clare College (the chapel, the gardens, and even the punting boats on the river!) - pretty spectacular.
We got home this afternoon and decided what to have for dinner. I knew I needed warmth. Something hot but still summery. And I think I've got just the ticket. The flavors from this warm salad are still lingering on my tongue and this makes me happy. It would work well either as a starter or a light main course, but either way, it cheers up a cold English summer day beautifully.
Mustardy White Beans and Leeks
Serves 4 as a starter, 2 as a main
- 5 tbsp olive oil
- 2 large leeks, trimmed, washed, and finely sliced
- 2 cans cannellini beans, drained and rinsed
- large handful flat-leaf parsley, finely chopped
- 1 tbsp dijon mustard
- 1 tsp grainy mustard
- 2 tsp apple cider vinegar
- 1 tsp honey
- Heat 2 tbsp of the oil in a large frying pan or skillet. Add the chopped leeks and a pinch of salt and stir a bit. As soon as they begin to soften, turn the heat down fairly low and cook for 10 minutes, stirring occasionally.
- Add the beans and a generous amount of freshly ground black pepper and toss together. Cook for a few minutes until heated through. Take the pan off the heat and add the parsley.
- Make the dressing by whisking together the mustards, vinegar, honey, and remaining oil. Stir into the pan of warm leeks and beans and serve warm.