Busy Week

This week, I've been whipping up quick meals and old standbys, things that are easy to throw together. It can't get much easier than this well-balanced meal, which I spiced up with a bit of braised fennel, recipe to follow. I purchased some fresh chicken sausages from an Italian market a few blocks away, and whipped up some polenta very similar to the grits recipe here, substituting olive oil for the butter and parm for the cheddar.

Presently, I have a "Mexican Chocolate Cake" baking in the oven for a fiesta this evening. Recipe forthcoming.

Braised Fennel
2 cloves garlic, minced
1 large bulb fennel, cut into thin strips
Extra-virgin olive oil
Salt and ground pepper
1/4 cup white wine, water, or stock
Pinch dried thyme

Heat oil in a skillet over medium heat. Add garlic and fennel and cook about 5 minutes, until softened. Season with salt and pepper, and add liquid to the pan. Cover, lower heat, and simmer 5-10 minutes - until tender. Stir in thyme and serve.