Yeah, me too.
Not that it's not a great idea but enough of it until next April.
In the meantime, how about a little soup instead? Let's just do a quick practice run to see if I still have this blogging thing in me.
Fennel soup in all its many variations has been an ongoing theme of mine. I've made Fennel Leek Soup, Squash and Fennel Soup, Celeriac, Fennel, and Potato Soup, and Tomato Fennel Soup. I have never met a fennel soup I didn't like. This one is subtle, definitely on the sweet side (when I make it again I'll probably use more watercress) but delicious and even Mike who can't abide fruit in savory foods liked it. A worthy addition to my fennel soup lineup.
Sunset Magazine's Fennel Apple Bisque
1 large fennel bulb (about 1 1/2 lbs with the stalks still on it)
2 tablespoons butter
1 large onion, roughly chopped
4 cups chicken broth (or use vegetable broth if you prefer)
2 large Fuji apples, peeled, cored, chopped
Leaves from one bunch of watercress (you should have about 1 cup of leaves)
Salt to taste
Freshly ground black pepper
Crumbled blue cheese for garnish
1. Trim root end and stalks from fennel bulb, reserving some of the fronds for garnish. Chop bulb to make about 4 cups.
2. In a large saucepan over medium-high heat, melt butter, add onion, and cook until translucent, about 5 minutes. Add broth, fennel, and apple. Cover and bring to a boil; reduce heat and simmer until fennel is soft when pierced, 15 to 20 minutes. Stir in watercress and cook until wilted.
3. Purée soup in a blender in batches, holding lid down with a towel, or use a stick blender. (It will be smoother with a regular blender but if you're ok with a more rustic texture, the stick blender is certainly easier.) Pour back into pan, thin with more broth if needed, and reheat. Taste and season with salt and freshly ground pepper
4. Garnish with fennel fronds and crumbled blue cheese and serve.