On Mon, 30 Jan 2017 12:19:45 -0500, jmcquown >
wrote:

>On 1/28/2017 1:57 PM, koko wrote:
>>
>> Bold flavored filling makes the otherwise mild leeks wonderful.
>> One was enough for the two of us.
>>
>> Here's how it's done.
>> http://www.kokoscornerblog.com/mycor...fed-leeks.html
>> or
>> http://tinyurl.com/hyp889j
>>
>> I wanted to make these on an open fire but the 45+ mph winds here
>> prevented that. They were still delicious made in the oven.
>>
>recipe saved, thanks! I love leeks. What kind of cheese? Your recipe
>did not specify.
>
I just double checked it. It says Blue cheese or feta

>It is very windy here, too. Gusting winds. This time of year they are
>called trade winds. They blow first in one direction, then stop, then
>blow back from the other side. No way am I going to light the grill and
>risk sparks from coals blowing around.
>
>Jill

koko

--
When you acknowledge, as you must, that there is no perfect food,
only the idea of it, then the real purpose of striving toward perfection
becomes clear; to make people happy, That's what cooking is all about
Thomas Keller: The French Laundry