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[Comments] (14) Ok, Fine: I will post my wishlist. But only if Sumana does. I would like:

Work clothes
I can't think of anything else

Last night at Enrichment, I won the early bird drawing. I got a cute Winter blanket, a book about a perky turkey and a cookbook I haven't had a chance to read yet. I had a long day yesterday. I am excited to go home and do nothing for a bit, and also for the weekend; We have no plans!


Posted by Rachel at Thu Nov 18 2004 16:27

what kind of cookbook?

Posted by Sumana at Thu Nov 18 2004 18:01

I have a wishlist (which I am updating) here:


Posted by Susie at Fri Nov 19 2004 08:56

One that I would use. An easy one, with pictures and fast recipes, but not gross stuff.

Posted by Alyson at Fri Nov 19 2004 11:07

Socks? Slippers? Work clothes? Honey, you are at woman of utility. I can't abuse a request for cookbooks and yarn--those are indulgences (the yarn less so).

Posted by Alyson at Fri Nov 19 2004 19:00

I've been typing, and putting some recipes into my computer files, so. . . Here is that Tomato-Fennel Soup recipe you asked me for a long time ago. Enjoy!

Cream of Tomato-Fennel Soup
with Parmesan Croutons & Gremolata


1Tbsp. minced Parsley

1Tbsp. minced fennel fronds

2 cloves garlic

zest of 1 lemon

To make the Gremolata: combine parsley, fennel, garlic and lemon in a small bowl and set aside.

Parmesan Croutons:

Cut ˝ inch cubes of bread from a baguette or other crusty loaf. Place bread cubes in a large bowl and toss with enough olive oil to lightly coat. Spread cubes on a cookie sheet and bake at 400 degrees until golden brown, about 8-9 minutes. Remove from oven and transfer to a bowl. Sprinkle with freshly grated Parmesan to taste and toss to coat.


2Tbsp. olive oil

1 large onion, diced

2 large heads fennel, diced (about 6 cups)

2 28 oz cans peeled Italian plum tomatoes

juice of 1 lemon

1 ˝ quarts water

1 ˝ cups heavy cream

In a large stockpot, warm the olive oil over medium heat. Add the onion and fennel and sweat until softened and beginning to caramelize. Add the lemon juice, tomatoes and water. Simmer for 30 minutes. Puree the soup in a blender (puree in batches, filling blender only 2/3 full to avoid tomatomic explosion—ha ha). Return the soup to the pot and stir in cream. Heat through. Serve with a sprinkling of gremolata along with croutons and a drizzle of olive oil, if desired.

Posted by Alyson at Fri Nov 19 2004 19:01

Grrr, that spacing looks grotesque! Sorry.

Posted by Kristen at Fri Nov 19 2004 19:15

What kind of gross stuff?

Posted by Rachel at Fri Nov 19 2004 22:38

do you happen to have a particular cookbook in mind? that would make my job a lot easier

Posted by Susie at Sat Nov 20 2004 09:01

I just remembered that the reply I wrote for Kristen didn't go through (dumb internet). I don't really have a particular one. I like fast recipes with not a lot of complicated ingredients and not a lot of pre-packaged food. (I can figure out how to make something that starts with a box of Rice-a-Roni on my own, thankyouverymuch.) Just anything that I would actually use.

Kristen: By "gross stuff" I mean every recipe has a can of cream of xxx soup. I don't mind making something with that once in a while, but I don't want a whole cookbook of mushroom soup recipes!

Now, a whole cookbook of tomato fennel soup, that's different... Aly, that sounds sooo yummy! One question though. I thought you bought fresh fennel in a little package like other fresh herbs. Can I actually buy heads and heads of it? Or can I just get some Fennel Seed from the company store and break open the capsules? (yuck).

Posted by anonymous at Sat Nov 20 2004 16:56

well, what cook-books do you have already?

Posted by Susie at Sat Nov 20 2004 17:10

I have the generic Betty Crocker cookbook. That's probably the only one I have you could buy in a store. John says we want a soup cookbook.

Posted by Frances at Sat Nov 20 2004 17:55

Fennel grows in big bushy bunches like celery. Remind me to plant some next spring!

Posted by Rachel at Sat Nov 20 2004 20:38

oh, I was going to get you a betty crocker one too. Good thing I asked.

Posted by Alyson at Mon Nov 29 2004 11:57

Susie, you'll for sure want the kind your mom is talking about. It is a core player in the soup. The alternative is to try celery, if you don't have/like fennel. Have fun!

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