My Day To Cook

Saturday is my day to cook.

Double duty today.  Baked bread and made soup.
Lots of fennel still in my vege garden, still surviving after first frost.
Carrot Fennel Soup:
Recipe and description from Epicurious.com:
"What a soup.  Carrots and fennel caramelize when roasted at high heat, then release their sweet essence when blended.  A drizzle of fennel-seed oil echoes and intensifies the fennel flavor."
-  fennel bulbs, carrots, onion, garlic, olive oil.
-  sugar, chicken broth, water, fennel seeds.

Squaw Bread:  recipe from Bread Machine Magic cook book.
This sweet whole wheat and rye bread is becoming a favorite in our family.
-  white bread flour, whole wheat flour, and rye flour.
-  honey, raisins, brown sugar liquefied in blender with water and milk.
-  oil, salt, gluten, active dry yeast.

Jury is out in our family re the fennel carrot soup.  Second helping tomorrow for another vote.

Frank M.