“April is the cruellest month, breeding
Lilacs out of the dead land, mixing
Memory and desire, stirring
Dull roots with spring rain.”
– from “The Waste Land” by T.S. Eliot
“In April one seldom feels cheerful;
Dry stones, sun and dust make me fearful;
Clairvoyantes distress me,
Commuters depress me —
Met Stetson and gave him an earful.”
– from “The Waste Land: Five Limericks” by Wendy Cope
Contrary to Eliot’s dire prediction, today is the loveliest April day you could imagine. I don’t know whether the rest of the month will be cruel or cheerful, dull or depressing: spring is a notoriously fickle season, and we’ll probably get a bit of all those things.
Regardless of the weather, I do know that the leeks that make this fusilli so wonderful are at their best right now. You’ve probably noticed that I post more recipes by Susie Middleton than anyone else. It’s because every recipe I’ve ever tried of hers is loaded with vegetables, and over-the-top delicious. She uses the freshest of each season’s ingredients – in this case, leeks – and adds the flavours that will keep you coming back for more.
Now I’m off to enjoy this beautiful April day – dry stones, sun, dust and all.