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Wednesday night.
I began a new fic tonight. In total, I produced about a thousand words. I like maybe five hundred of them, but this is the first night of the very beginning phase - I need to start getting the words out without worrying too much about what they are yet. That's coming, but not yet. Maybe this time next week. At the moment, I'm still not sure what this story's going to have in it beyond a few sketches of basic ideas. And that's coming, too.
Also, I found out fennel goes really well in this dish, almost by accident. Last week, to get rid of some oil-packed tuna, I made this, swapping the fennel seeds for a finely sliced bulb and fresh fronds, with the bulb cooking down and caramelizing first, and the rest of the spices and fronds coming after - and it seemed a waste to toss the stems, so I kept them around knowing I'd be making the chicken tonight. I'm going to have to try it again with an entire bulb sometime.
Also, I found out fennel goes really well in this dish, almost by accident. Last week, to get rid of some oil-packed tuna, I made this, swapping the fennel seeds for a finely sliced bulb and fresh fronds, with the bulb cooking down and caramelizing first, and the rest of the spices and fronds coming after - and it seemed a waste to toss the stems, so I kept them around knowing I'd be making the chicken tonight. I'm going to have to try it again with an entire bulb sometime.
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http://www.eatyourbooks.com/library/recipes/10113/roasted-fennel-with-cherry-tomatoes
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That looks wonderful - if you can, get some white pepper for it. This is my go-to fennel recipe, and the white pepper makes it sing.
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