Oui, Chef

Meatless Monday - Baked Eggs with Spinach, Artichokes and Leeks

 

I'm a huge Paul McCartney fan, in fact I'm a Beatles freak.  While I'm a touch too young to have seen the Beatles perform live, I've been fortunate enough to see Paul a few times over the years and I am so grateful to have had the chance.  As I sat the other day thinking of performers I REALLY want my kids to see before they retire (don't ask me why I was thinking this, but I was), Paul McCartney topped the list.  I mean, can you think of anyone (still alive) that has influenced the music we all listen to today in such a profound way?  Yeah....me neither.  I could go on for days about what it is about his songwriting and singing that moves me, but much of it you've probably heard before, or even feel yourself.  

An Impromptu Chili

 

The pork shoulder roast used to make this chili was originally scheduled for a little "low and slow" oven love before being served up to the gang as a Sunday roast.  However, mid-way through prepping it for this purpose I had a change of heart, prompted by my need to get our fridge and pantry inventory below the level that would feed a small country (you think I'm kidding?).  Turns out this lovely chili allowed me to use up not only the shoulder roast, but also a box of baby spinach, all the carrots, onions, shallots, celery and cilantro left in the fridge, a can of crushed tomatoes and a bag of flageolet beans from the pantry, and a cooked bag of bacon shards in the freezer.  

How's that for a kitchen sink recipe!