We're back! Well, okay we didn't actually go anywhere but Blogger did last week for a few days. Posts vanished, comments died, who knows what else broke over in Google land, but its tough to complain about a free service. Anyways, Bloggers back, we're back, lets get back to work, starting with Russian Leek Bread, and a Mother's day recap. First off: Mother's Day was the other weekend and we hosted a surf and turf brunch of both families. Nothing beats lobster, tri-tip and mimosas at noon on a Sunday. Even the cat liked the menu. Or the menu liked the cat. We're still not sure about that one.What we are sure about is that somewhere along the line Charisse decided that Russians all like Leeks. Confused? So was Eric but by the time he was done taking photos what Russians like didn't matter, what mattered was how quickly he

Charisse writing here today, Eric's been lying sick on the couch since Sunday. He's such a whiner when he's sick, but I forgive him, but that leaves me to write the post myself. I know I have mentioned before about my new found love of leeks!  But truly, they are the greatest! Like a giant scallion, leeks are the perfect pair of any potato, egg or hearty soup dish.  I ran across this grilled leek recipe in Fine Cooking and thought it might be an interesting twist for a warm salad type dish.  I really like the flavor combo of the oniony leek, roasted pepper, goat cheese and basil, although I feel like it might have been too much leek texture.  Next time I think this dish would translate good as a kabob, adding some other veggies like mushrooms and squash.  The