Leeks a Little Late

I've just come from a lovely tea with friends down the road here in Hackney. This family's hospitality is legendary and I bet if I gave you their address and you showed up on a Monday night, you'd be as welcome as a long lost cousin.
Rachel outdid herself again tonight with a yummy mac and cheese.
But the real standout item, in terms of St. David's Day back a couple of days ago, was the steamed leeks and fennel dish. Yum. Warming and just right for a cold night in nearly-spring.

Okay, so the leeks actually were trumped by desert: beautiful little fairy cakes by daughter Millie, complete with yummy, gooey chocolate surprise.
Or maybe it was the solid Mothering Sunday leftover cake from daughter Jess. Deep chocolate, cherries, nuts and marshmallows for a certain fabulous chewiness.

So a good night was had by all. And, fat and happy as we were, we pulled up the ichat and talked to a Monday night regular named Joe who has just moved to Durban, South Africa. He was happy to talk, sad to be so far away. That will become as much a feature of our dinners as the garlic bread that is always first thing on the table, piping hot.

I started the day with a strange breakky - a ham, cheese and red onion in mayonnaise salad on a dusty roll at a local cafe.
Don't you hate an overly milky cappuccino? Going back to the neighborhood favorite tomorrow, thank you very much. I think I can live without another one of those sandwiches for a while, but it was guiltily good and I have a strange feeling might find it's way into the crave category.

I wonder what the world's best garlic bread is like...
where is the garlic from
how is it chopped
is it roasted first
has it been marinated in something first
how much do you use?

what kind of bread is it on?
is is toasted first?
does it have anything in it?

what is slathered all over it - olive oil? what kind? any infusions? what about butter? what kind/brand/style/salted or sweet?

and what about bells and whistles - herbs? cheese? is it really garlic bread if there is cheese, too?

oh, the questions!

so many ways to skin a clove.