Sauced In New York Sometimes the food is in the sauce, sometimes we are
Have we run out of things to say on Sauced? There was a theme-change-gone-wrong, but in its place we have a bright new format. There was a one-month silence, followed by less than numerous posts. How are you to interpret the sum total? Are we just plum outta thoughts?
If that is the impression I have given, then you are owed a huge apology.
I have SO much more to say!
Can I complain about the rush hour timing of traffic lights on Western Avenue in Albany?
Can I share a recipe for roasted fennel with sausage?
Can I recommend a new white wine?
Can I tell you about some cool student projects?
Or maybe talk about the new directions in Higher Education?
Or maybe I can entice you to consider walking the Camino de Santiago, as I gear up for another week of walking in May?
Stick with us at Sauced. We are still here, and we are coming back strong.
I think most creative people go through times of inspiration and lack thereof. Sometimes I think, as the Grateful Dead said in Sacarlet Bagonias, “Sometimes you get shown the light in the strangest of places if you look at it right.” I’m sure it will come.
Sounds like someone needs to go to BarVino’s Grateful Dead Day of the Dead – https://www.facebook.com/events/555294614543311/!!!
Okay. I’ll bite….
Yes to all of what you listed….
I think I’ll start with Western Avenue. Grrrrrr!
Sausage and fennel recipe, please! And keep the rest of it coming, too.
Remove fronds, slice fennel in half, then into thin slices, keeping base in every slice to hold together layers. Put in a bowl with some olive oil and salt. Mix well. Put on cookie sheet. Break open sausage links and spread around fennel. Bake at 400 for about 25 minutes. Seriously awesome!
I used the leftovers in some brown rice the next night, using butternut squash/chicken broth as the liquid for the rice. Another hit!