fennel gets roasted while potatoes & onions see red

5 Ingredients or Less Together.  The inaugural theme.

Richard Blanco’s brilliant words. The awe-inspiring Brooklyn Tabernacle Choir. President Obama’s message.  Purple gloves majesty joining amber waves of bangs.  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.  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.  We see red, as in potatoes and onions. Who’s on your dinner guest wishlist?

We, the people of this family, spent the post-inagural afternoon hiking in another glorious Angeleno park.  Then, topped off the evening with Oscar-contender, Amour.

Together.

And always one moon
like a silent drum tapping on every rooftop
and every window, of one country—all of us—
facing the stars
hope—a new constellation
waiting for us to map it,
waiting for us to name it—together.

[recipe]

roasted fennel, potatoes & onions – together

preptime 5 minutes, 40 minutes for roasting

2 fennel bulbs

20 red potatoes

2 medium red onions – quartered

1 T olive oil

  • Preheat oven to 400°.
  • Cut off fennel fronds and 1/4″ of base. Save fronds.  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

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