With my love across the Atlantic, I was slipping into bachelor mode – fast food, sandwiches, lots of eggs. So walking into the kitchen to make yet another sandwich, I fought the urge and fish stew quickly came to mind. I made a quick assessment of the pantry and fridge. Garbanzo beans, a can of whole peeled tomatoes, a bulb of garlic and not much else for such a dish, I decided to make a quick trip to the market to round out the ingredients.

A pound of firm white fish, a nice fennel bulb, a bunch of organic celery, a green pepper, sweet onion and a large can of whole baby clams later, I head home to throw together a big pot of fish stew to hold me over until the little lady returns, and stave off the fast food. read more

Well, as the week winds down, I wanted to enjoy a nice dinner with my muse, so after a failed trip fishing in the morning, I head to the market. Some nice looking bay scallops and small white shrimp seemed just the ticket. I had some fennel bulb left over from the Moroccan shrimp, so I decided to grab a couple of lemons and make a broth. A can of artichoke hearts, and some perfect pencil sized asparagus rounded out the dish.

As normal, angel hair pasta is the de facto pasta around my home, and, as normal, I like to get the water going right away, as I will use the same water to blanch the asparagus as well as cook the pasta. This asparagus is so tender and thin, it could actually skip the blanching, but since I want to make things quick, I'll give a quick trip to the boiling water anyway. read more

Have been doing some "under the hood" work on the site, but not writing, (or cooking much this week for that matter) but did put this together on Monday.

After a Memorial Day weekend of cookouts, and all you can eat corn at the Zellwood Corn Festival, I needed something light, and filling. Enter pasta dish. A quick glance at the vegetable crisper revealed some fennel left from an earlier meal, so I knew that would get tossed in. Hmm, ok salmon and fennel are a great marriage, so we are almost there. Angel Hair is the de facto pasta around here, as A, my muse loves it, and B, it works well as a leftover during the week. My muse turned me onto tossing it with olive oil, garlic and nutrional yeast (she actually turned me onto using the yeast for several things, it very well mimicks parmesan, without the fat and calories). Anyway, off to the market for the salmon, and something else to round out the pasta. read more