Ginger is feeling better and I am too. We have had lots of changes in life lately, but all for the good. It’s necessary to have things change, move or shift to create space for different things. Often the change is challenging and scary, but usually for the good. I’m so happy Miss G is feeling better, I was really worried for a little while. I thought she was nearing the end of her life as her vision was nearly gone, she could barely walk and she kept having accidents in the house. Today, she rolled over in the bed as I got up to teach the early classes at CFLA and I told her to stay in bed and I would get her later. I returned home shortly after 8am to find her wagging her tail, greeting me at the door. She had jumped off the bed all by herself (though she didn’t make the bed) I’m so happy to have my upbeat Miss G back. I got used to her greeting me at the door, then I adjusted to her not, and finding her lazily laying in the bedroom, barely able to get up to say hello. I think we are over that hump and back to feeling good.
Now, onto a simple different side dish to serve with your choice of protein.
Pureed roasted Fennel
What you will need:
2-4 bulbs fennel
salt and pepper
What to do:
1. Preheat oven to 400 degrees.
2. Wash and slice fennel removing tops and bottoms.
3 Spread on baking sheet and drizzle with olive oil and salt.
4. Bake in oven for 15-20 minutes until tender. Set aside to cool slightly.
5. Zest lemon and set aside.
6. Puree fennel in food processor until smooth. Add in salt, pepper, juice of lemon.
7. Garnish with lemon zest and black pepper.
Serve warm with protein of choice, I used salmon and it was amazing.