Bahar Z.'s Twitter Updates
daiku & I may or may not have just had some drinks and perused a certain blog, reading it and its 162 comments out loud in teenage voices...
2 days ago
I'm doing the hand gestures, the claps, everything. Radio Ga Ga! Radio Goo Goo! Radio Blah Blah! (I'm very hard to live with)
2 days ago
bazu: *singing aloud, loudly, to Queen's Radio Ga Ga" daiku: "shit, sweetie!"
2 days ago
why, oh why can't my refrigerator function as a salad bar, with 100s of perfectly cut and ready ingredients/dressings ready at all times?
3 days ago
@vegandivablog I'm sorry, E! You need to go home and get a good night's sleep.
3 days ago
Lucky for me, my super chef of a husband shares my obsession, and one night recently came up with this Italian style baked fennel recipe. The flavors are refreshing like a salad, but the bread adds depth and heft to the recipe, making for a perfect light meal in and of itself. Bake it up. Pour a glass of red wine. Light a candle. And let this seasonal treat work its magic on you.
Click here for an analysis of fennel's nutrition. 1 cup of raw fennel has a mere 27 calories, but an abundance of vitamin A, folate, calcium, phosphorous, and other goodies.
Rustic Baked Fennel
Ingredients:
- 1 large fennel bulb, quartered
- 1/2 - 3/4 cup of smashed up bread cubes or leftover crusty bread
- 1 15 oz. can petite diced tomatoes
- 8-10 oil-cured black olives, roughly chopped
- 2 large cloves garlic, crushed
- 1/2 tsp. dried Italian seasoning (ours contains oregano, basil, rosemary, thyme, and marjoram)
- salt and freshly ground pepper to taste
- splash of red wine
- 3 TB extra virgin olive oil
Instructions:Buon Appetito!