Sauteed Mushrooms from FWDGT

fricassee de champignons sauvages

"The mushrooms are cleaned without water, with only a clean, dry towel and a paring knife. A bit of oil and butter is put in the frying pan, and when it's sizzling hot, the mushrooms are sauteed with some very finely sliced shallots, lemon juice, parsley, and salt and pepper. That appetizer with a glass of Champagne is, to my mind and palate, one of the greatest food-and-wine pairings."

Cancer, Dead Dogs, and Vampires

Cancer Vixen by Marisa Acocella Marchetto



The Curious Incident of the Dog in Night-time by Mark Haddon

and about to start

French Women Don't Get Fat by Mireille Guiliano

"Know Thy Food and Know Thy Self!"

Magical Leek Soup (Broth)

Serves 1 for the weekend

Ingredients

2 pounds leeks

1. Clean the leeks and rinse well to get rid of sand and soil. Cut off the ends of the dark green parts, leaving all the white parts plus a suggestion of pale green. (Reserve the extra greens for soup stock.)

2. Put the leeks in a large pot and cover with water. Bring to a boil, reduce the heat, and simmer uncovered for 20 to 30 minutes. Pour off the liquid and reserve. Place the leeks in a bowl.

The juice is to be drunk (reheated or at room temperature to taste) every 2 to 3 hours, 1 cup at a time. For meals, or whenever hungry, have some of the leeks themselves, 1/2 cup at a time. Drizzle with a few drops of extra-virgin olive oil and lemon juice. Season sparingly with salt and pepper. Sprinkle with chopped parsley if you wish.

This will be your nourishment for both days, until Sunday dinner, when you can have a small piece of meat or fish (4 to 6 ounces -- don't lose that scale yet!), with 2 vegetables, steamed with a bit of butter or olive oil, and a piece of fruit.