I don’t know why I got obsessed with fennel this season. Probably because I was thwarted last summer thinking I had planted bulbing fennel and finding out too late it was the kind that only produces seeds. The fennel crop has been the most gratifying garden success so far this summer. I was grateful to harvest the first bulb this morning. I cut the feathery tops off and put them in a jar of water to use later, maybe, or maybe dry them. There’s plenty more where those came from if all I do is end up composting them. I’m grateful for compost: I never feel like I’m wasting food anymore, everything I don’t eat goes into the compost and then back into the garden to feed the soil.
I’m grateful, again, to be able to search a recipe in just a few minutes. Today I chose Braised White Beans with Greens and Parmesan, though it should have said and Fennel, which is how I saved it on my computer. It’s a winner. It was easy and delicious. I was grateful to have all the ingredients on hand.
What?! Is it peanut butter? Is it some kind of other nut butter? How had I never heard of it before?
It looks like peanut butter. It spreads like peanut butter. It sticks to your fingertips and the roof of your mouth like peanut butter. But it tastes oh so sweet. I’m grateful to have learned about this delicious cookie butter!
I was browsing recipes on Food52 and found this breakfast cake recipe. Cake is one of my staple breakfast foods so I clicked to learn more. Looks like a simple, fast recipe and I had everything I needed except this mysterious ingredient, speculoos. Or speculaas, if you’re Dutch. Found it on Amazon. The recipe calls for half a cup of cookie butter, but I haven’t gotten a chance to bake the cake yet. I’ve already eaten at least half a cup on graham crackers leftover from the chocolate mousse bar crust. It’s a great dessert at night when I don’t want the caffeine of coffee ice cream, or the buzz of chocolate. I hope this jar lasts long enough to bake the cake I bought it for.