Leeks in Dijon Vinaigrette and a Simple Lunch

Last day of physical therapy at Kennedy Kreiger

I was all prepared to make soup with lima beans, potatoes, corn and to call it a chowder.  The leeks and carrots would be in the background and the broth was going to be savory and tasty.  But, for some reason, there was outrage.  One person said she would not eat it with lima beans in it, two wanted to eat an ear of corn "like regular people do", "couldn't I roast the potatoes?" requested one who loves ketchup...uggh. So I kept the carrots raw and served them with tomatoes, peppers and cucumbers.

I put water in the steam oven and made plain steamed leeks, plain corn on the cob, plain lima beans and plain cubed potatoes which was easier to clean up and less to chop so fine with me.

But I did jazz up the leeks...I mixed organic german mustard with apple cider vinegar, aged balsamic vinegar, cayenne pepper, a touch of oregano, about a tablespoon of mustard seeds, and olive oil for a tasty Dijon vinaigrette.  Perry used a similar concoction to make potato salad as well.

When they stopped fighting about who took whom's seat, and who wore the other one's shirt and whose turn it is for the good goggles and who forgot to pick up the golf clubs at the first tee yesterday (me), it turned into an OK lunch,  But, boy do I want a babysitter for tomorrow's lunch...