I Am Feeling So Much Better Today
Yesterday was awful, but today’s not so bad. I think it’s all a matter of withdrawal and normalization, this “coming off of antidepressants” thing. Sure, I drop down again tomorrow, but at least today, I’m not feeling so bad. I’ll take a good day where I can get it.
Today, I’m trying to get a bag packed for the hospital next week and get the house neatened up so that it’s good to go.
Oh! And here’s some news! Our foster kittens got adopted! We drop them off to their new owners tomorrow afternoon.
Other than that, not much is going on. I’m really enjoying going through Food Network’s website and trying to get at least 1 paleo recipe for each of their chefs.
It’s pretty awesome to me that each of their celebrity chefs has at least 1 (if not more) paleo recipe in their top 100 most popular recipes featured on the website. So without further ado, here’s today’s recipe.
Sunny Anderson‘s Grilled Fennel with Grilled Jalapeno Sauce
- 2 bulbs fennel, stalks removed and fronds reserved
- 2 tablespoons olive oil
- Freshly ground black pepper
- 1 whole jalapeno
- 1 teaspoon olive oil
- Salt and freshly ground black pepper
- 1/4 cup honey
- 3 teaspoons apple cider vinegar
For the fennel: Heat a grill or grill pan over medium-high heat.
Slice a thin layer off the root end of each fennel bulb. Cut each fennel bulb into 8 wedges, keeping the root end intact. Chop 2 tablespoons fennel fronds and reserve. Bring a medium pot of salted water to a boil. Blanch the fennel wedges until crisp-tender, about 1 1/2 minutes. Remove from the water and set aside so the water evaporates and the fennel cools slightly.
Brush all sides of the fennel with the olive oil. Season with a sprinkle of salt and a grind or 2 of pepper. Place the fennel bulbs on the grill, 1 cut-side down. Grill the fennel until golden and caramelized, about 4 minutes. Flip and grill 4 minutes more on the other cut side.
Meanwhile, for the sauce: Brush the jalapeno with the olive oil and sprinkle with salt and pepper. Place the jalapeno on the grill and grill on all sides, turning while grilling, until some charring occurs, 10 to 15 minutes. Remove the jalapeno from the grill, remove the stem and chop the pepper very well. Place in a medium bowl with the honey, vinegar and reserved fennel fronds. Whisk to bring together and season with salt and pepper.
Remove the fennel from the grill and drizzle the sauce over the top. Serve warm.