i’m attracted to the honest and open air of january – a genuine budding, if you will. the proverbial reset button pushed. the air is dry and cold, forcing town into a communal shuffle of shivers – yet no matter the often cruel, sincere, consequence (/blessing) of winter weather – spirits are creased and smoothed over with a delight for resolution. january is all about attitude. it is the genesis of all we aspire to be for a three hundred couple of days. my januarys are always fluent in ponder, intention, and an unabashed intimacy with my desires. the energy pulses and I realize a yearly epiphany that everything can wait and that nothing can wait at all. where did i collect all of this emotional new year vigor? i’m sappy, friends, it’s true.
sappy like carrots and fennel braised in hard apple cider. a sweet and gentle bath punctuated with coriander and fennel seed. i’m taking long strides of comfort in dishes that teach me to keep my cool. often i have the tendency to attack the day with excitement that verges on savagery to a softer soul. this isn’t a bad thing, it’s just my stride, but i find myself seeking a grounding from the various intensities i exude. i hope to relay more of these dishes with you this year. my heart forms much life experience through my stomach. let’s be sappy together, we can, i’d love it.
- 1 tbl butter
- 1 tbl olive oil
- 1 tsp fennel seed, coarsely crushed
- 1 tsp coriander seed, coarsely ground
- 1 large shallot, sliced thin
- 1 lb carrot, trimmed and cut into 2-inch sticks
- 1 medium fennel bulb, cut to the same thickness as the carrots, fronds reserved
- ½ cup vegetable broth
- ⅓ cup hard apple cider
- heat the butter and oil together in a large sauté pan over medium heat, until butter is melted. add fennel seed, coriander seed, and shallot. cook, stirring occasionally, until shallot is translucent.
- add the carrots and fennel and stir to coat. cover the pan and heat the vegetables on low until wilted and softened, about ten minutes.
- uncover, raise the heat to medium-high and add the broth and hard cider. cook uncovered until most of the liquid has evaporated and the vegetables are tender - about ten minutes. serve warm garnished with fennel fronds.