tag:blogger.com,1999:blog-2542361835947520230.post4237793968743739988..comments2023-09-28T10:35:06.451-04:00Comments on The Essential Rhubarb Pie: Another New Favorite Side DishThe Short (dis)Order Cookhttp://www.blogger.com/profile/05510572788683143569noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2542361835947520230.post-67589521434668219322015-03-03T01:14:40.913-05:002015-03-03T01:14:40.913-05:00I like fennel but rarely ever make it! This looks...I like fennel but rarely ever make it! This looks great. I am definitely stuck in a food rut. I try to branch out and try to eat more vegetables, but a lot of the time they just don't appeal to me at dinner time. I usually stick with broccoli and salad. Zzzz Emilyhttps://www.blogger.com/profile/17204776831565649927noreply@blogger.comtag:blogger.com,1999:blog-2542361835947520230.post-5714742580485931092015-02-11T13:25:02.963-05:002015-02-11T13:25:02.963-05:00Hi Rach!
How is it all going? I love grape tomatoe...Hi Rach!<br />How is it all going? I love grape tomatoes and the fact that we can get them all year round. That's a great idea to use the fronds of the fennel. I always forget to do that. And you're very disciplined to cook it all at 325. I never can wait that long and I always crank up the heat. It sounds yum.Suehttps://www.blogger.com/profile/02284023935180677683noreply@blogger.com