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JMAC FOR ALL YOUR<br />
PLUMBING & AIR<br />
CONDITIONING NEEDS. . .<br />
New Installation<br />
Replacement<br />
Repair<br />
Maintenance<br />
Service<br />
Everything Old is New Again<br />
By: Pat Alexander / Art of Entertaining<br />
Somehow whenever <strong>March</strong> comes around, I<br />
find myself smiling more<br />
and laughing more. Because<br />
it’s my birthday month? I’m not sure, but whatever<br />
it is, I like it.<br />
I wind up making big plans, deciding future<br />
events, and always plan parties and gatherings well<br />
into the rest of the year. This year is no exception.<br />
I’ve already planned a birthday celebration, a<br />
Cinco de Mayo party, and an Afternoon Tea. It’s as<br />
though <strong>March</strong> is the beginning of the new year for<br />
me, rather than January.<br />
I believe this started when I first moved to a new<br />
location and knew no one, which has happened<br />
a lot in my life. For someone who doesn’t love to<br />
travel, I certainly love to move, and have moved 26<br />
times since turning twenty.<br />
Each new move seemed to come in <strong>March</strong>, and each brought new<br />
people, new friends, new ideas and experiences into my life. And my life<br />
has been so full because of these.<br />
But getting settled in a new place takes time and I found that I was<br />
most comfortable when I took out my old cookbooks, started cooking<br />
familiar recipes, and preparing the foods I enjoy most.<br />
An old favorite that I have on my birthday dinner menu is Potato<br />
Soup; Potage Parmentier (Hot) or Vichyssoise (Cold).<br />
It’s elegant, easy, and so delicious.<br />
Potage Parmentier: In heavy saucepan, partially<br />
covered, simmer 4 cups peeled, coarsely chopped<br />
potatoes, 3 cups thinly sliced leeks (white part and<br />
2 inches of green) 2 quarts chicken stock (fresh or<br />
canned) and 1 tbs. salt for 40-50 minutes. Put through<br />
a food mill or sieve, (do not puree) then pour back into<br />
pan.<br />
Season with salt and pepper and stir in ½ cup heavy<br />
cream. Return to simmer. Serve with fresh parsley.<br />
Vichyssoise: Cook potatoes as above, put through<br />
sieve. Put back into pan, stir in 1-1/2 cups heavy cream.<br />
Chill until very cold. Garnish with fresh chives.<br />
This cold soup was devised by Chef Louis Diat at the Ritz-Carlton<br />
Hotel in New York in the early part of the 20 th century. An oldie but<br />
goodie.<br />
Pat Alexander writes about all things home. She is well known for<br />
her cooking, parties and interior design, and consults on kitchen<br />
and bath remodels.<br />
OVER<br />
30 Y E A R S<br />
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#78723<br />
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$2,000<br />
OFF NEW AIR<br />
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