fenneltastic

i am obsessed with fennel. braised or grilled, raw or roasted, seeds and fronds. i don't care how it comes, i just love it to bits and pieces. this recipe is one of my favourites: braised globe artichokes with fennel, tomato, preserved lemons and black olives... made all the better with the help of lovely homemade preserved lemons from my wonderful godmother. oh. so. good.


in other news, it's looking more and more like picnicking weather o'er here. stay tuned for g-r-i-l-l-i-n.

2009? what?

what? been gone a long time? i don't know what you're talking about.

i miss our food conversations, abigail. so i've made a spring resolution to post again. and not just the fancy schmanzy pantsy stuff. just plain old food.

dr. science and i had pizza tonight. just a basic crust with some sliced baby tomatoes, olives, basil, fresh mozzarella, and a drizzle of this really awesome olive oil i picked up the other day.



basic pizza dough

250 g unbleached all purpose flour
120 ml water
1 tbsp sugar
1 tbsp yeast
pinch o' salt

grow the yeast. make the well. stir it up. let it rise. punch it down. cornmeal pan. toss it up. spread it out. go.

then one-two-three-go pizza-eating race. i won. and had just enough time to grab an action shot of one happy scientist.



hello. i miss you.