Â Together.Â The inaugural theme.
Richard Blanco’sÂ brilliant words. The awe-inspiring Brooklyn Tabernacle Choir. President Obama’s message. Â Purple gloves majesty joining amber waves of bangs. Â Did you ever notice that about two weeks after bangs are cut in, they’re always brushed to the side awaiting the grow-out?
I must add Doris Kearns Goodwin and Richard Blanco to my dinner guest wishlist that already includes Ken Burns, Steven Colbert, Hillary Clinton, Lena Dunham, Woody Allen, and Malcolm Gladwell. Â For sure, I would serve a melange of roasted vegetables, headed by sweet, fragrant fennel. In some circles, after fennel, it wouldn’t much matter what other vegetables were included. Â We see red, as in potatoes and onions. Who’s on your dinner guest wishlist?
And always one moon
like a silent drum tapping on every rooftop
and every window, of one countryâ€”all of usâ€”
facing the stars
hopeâ€”a new constellation
waiting for us to map it,
waiting for us to name itâ€”together.
roasted fennel, potatoes & onions – together
preptimeÂ 5 minutes, 40 minutes for roasting
2 fennel bulbs
20 red potatoes
2 medium red onions – quartered
1 T olive oil
- Preheat oven to 400Â°.
- Cut off fennel fronds and 1/4″ of base. Save fronds. Â Cut fennel bases into 6 wedges. Chop 1 T of fronds.
- Line baking pan with non-stick foil, silpat, or parchment paper.
- Place vegetables on pan. Drizzle oil over.
- Toss with hands to spread around oil but keeping the wedges in tact as possible.
- With wedge points up, roast in oven for 40 minutes; check two times to ensure the vegetables are not burning.
recipe provided by your friends at crunchtimefood.com