How to Be Clairvoyant and Clear

Wouldn’t it be terrific if we could learn to see into the future?  Let’s say we knew things that were going to happen, and not just things we’d like to have happen, or things that would happen obviously, whether we could predict them or not.

Once we finish answering all the big questions (what will happen when we die? when will the sun explode? what’s up with 2012?) we’ll start sorting out all the little questions, the ones unique to each of us, in order to figure out which of them are important and which are not.

For example, I will stop wondering if Big L has any feelings for me because I’ll realize that Mr D does, and I’ll go for that instead.  I will know for certain the successes in my future and, instead, wonder what the hell I was doing before, in that time of darkness when people could only see what was happening right then and there.

Back then people had anxieties about the future, about jobs and about family.  Everybody wondered how they would manage to pay rent and if they would ever fall in love again.  The worst was when fear of the future sent our minds spinning into the past, into those cavities that hide resentment and regret.

Luckily, in the year 2010 they found The Future in the ground, and started harvesting it.  Then they picked The Future from the earth and boiled it and made it into a Great Calm.  Now people do the same whenever they want to sit tight and find a little clairvoyance.  When they want to stop pining and worrying and looking backwards.  I prepare The Future once a week.

first, bring home about two pounds of large leeks and clean them.  To do this, cut off the dark green leaves (which you can save for stock) on one side, and the root at the bottom.  What’s left will be the white part and some of the lighter green.  Then rinse the leeks under cold water.  Make sure to get the water through the entirety of each leek, for there is lots of dirt and sand hiding inside.

Place the leeks in a large pot (I used my new dutch oven!) and fill it with cold water to boil.  Once boiled, reduce the heat to low and let cook for about twenty minutes, until the leeks are soft.  Season with salt (I recommend black truffle salt if you have it) and some pepper.

Remove the leeks from the pot using a slotted spoon or tongs, and reserve the water.  Place the hot leeks on a large plate and dress with good olive oil (about a tablespoon per pound of leeks) and juice from a lemon.  Serve immediately.

Then, ladle a cup of leek juice for every person at the table.  The leek juice is the real treat here.  The first time I made this I was amazed at the feeling of clarity that reached me as I sipped this beverage, the tea-like intoxication that accompanied my tired mind.  I recommend this meal no more than once per week, but as many weeks in a row as you wish.