“My recipe for dealing with anger and frustration: set the kitchen timer for twenty minutes, cry, rant and rave, and at the sound of the bell, simmer down and go about business as usual.” Phyllis Diller
Fennel and orange are an Italian match made in heaven. Here is one of the easiest salads to make as long as you have a good knife or mandoline for slicing. No frustrating recipe here.
Deep breath, sigh.
There have been a few emotionally trying days around here lately. My computer is on the fritz, temporarily unemployed, my husband preparing for an upcoming serious surgery, the nation has gone mad with virus and collective rage, everywhere the stress and anxiety is high and everything is taking all my patience and strength. Anyone else feeling this way lately??
Abby was my go to person for decades. She knew me very well. She knew my story. She listened deeply. I miss not being able to reach out to her, especially during crazy moments like these.
Deep breath.
Ingredients: 2 fennel bulbs, 2 large oranges, 2 tbsp. raisins, 1 tsp, apple cider vinegar, 5 tbsp. extra virgin olive oil, 3 tbsp. toasted pine nuts, 1 tbsp. pumpkin seeds, sea salt
1.Trim the fennel bulb. discarding the bases , core and tough outer layers. Cut off the tops and reserve a few fronds. Using a mandoline or very sharp knife, slice the fennel as thinly as possible. Transfer to a bowl of ice water until ready to assemble, which will prevent browning and keep it crisp. Squeeze one orange and place juice in bowl. Peel the other orange and cut into small chunks.
2.. For dressing, add vinegar and salt to orange juice and then whisk in oil. Place fennel, reserved fronds, orange chunks, raisins, pumpkins seeds and pine nuts in mixing bowl. Add dressing and gently toss. Serve on platter.
A Year at Portsmouth 