Many thanks to the fabulous Hope for my site redesign. We met in September & she said that my site just didn't quite fit my personality & offered to work on it. She was very patient with my critiques of the colors & so forth. And we'll be adding & tweaking more stuff so keep your eyes peeled. Now my site has lots of piazzz!!

Speaking of piazzz, the Oscar race is under way & Tom & I are way behind in our movies. I just saw Brokeback Mountain & highly recommend it. It was beautifully shot & the acting was just superb. The basic story is universal even if it is between two men. I hope lots of people will go see it (esp. in the red states) because it really makes you think. And those boys (Heath & Jake) looked fabulous!!

In food news, January is national soup month so there's still a bit of time to get those pots a simmerin'. I only made a yummy lentil soup so far but, will make a carrot & fennel variety today. The lentil soup is in my recipe archive. A really good Minestrone recipe was posted on February 28, 2005. And here's a reprint of the Fennel and Carrot soup. Enjoy!!

Ingredients
2 bulbs fennel
1/2 cup chopped onion
3/4 cup sliced carrots(2-3 carrots)
3 TBSP olive oil
1 carton(1 quart) chicken broth
crack black pepper

-Trim tops & bottoms of fennel bulbs. Save a few green fronds & chop for garnish. Thinly slice bulbs. You should have about 4 cups sliced fennel.
-In large saucepan, saute sliced fennel, onions, carrots in the olive oil until tender, about 20 minutes.
-Add chicken broth, cover & bring to a simmer. About 20 -25 minutes until veggies are very tender.
-Remove from heat & puree with an immersion blender right in saucepan or in a food processor or add to a blender. May take a couple of batches. Transfer each batch to a clean saucepan or warm tureen.
-Serve with sprinkle of chopped fennel fronds & cracked black pepper.

Posted by Dawn Falcone @ 11:15 AM 8 comments

<< Home