Audrey’s idea of a Mother’s Day treat for me was to feed me full fat dairy products, refined flour and lots of nuts — all that good stuff that the hungry empress has been trying to avoid. When she was 4 or 5, she couldn’t say “Mother’s Day.” She would say “Happy Mother Days” no matter what you’d tell her. I thought perhaps it was the concept of Mother’s Day that stumped her. She must have believed everyday should be Mother’s Day, or at least there were more than only one. Today, I’m sure glad that there is just one Mother’s Day in a year. Or I’d have a blocked artery very soon.
Angela and Audrey walked together to Safeway yesterday evening. When I offered to drive them, they said no. Now I know that they had gone to buy the Mother’s Day treats for me.
Knowing I usually get up early, Audrey made the effort to rise before I did. I was prohibited from entering the kitchen this morning while she prepared my surprise breakfast. Nothing in the world was sweeter than the bowl of Brown Cow Cream Top yogurt with the heart shaped strawberries that Audrey prepared for me.
Later on, while I was cooking lunch, I got a text from Audrey with a picture of herself holding a message for me to meet her and Angela in the garden at 2pm.
Audrey made the afternoon tea sandwiches with the forbidden ingredients of full fat cream cheese and white buttermilk bread. And there was a bowl of nuts on the table — something I had vowed not to see for a while without much success. Tomorrow, the gyms around the country will be full of mothers.
Roast Fennel with Parmesan and Lemon
24 oz fennel bulb (2 large), stalks and fronds removed
Extra virgin olive oil spray
kosher salt and black pepper, to taste
1 tbsp olive oil
1 lemon, juice of
1 oz Parmigiano Reggiano shavings
Pre-heat oven at 350 degrees.
Leaving the core intact (which helps keep your slices intact), stand the bulb and cut the fennel in half vertically from top to bottom. Cut each half into (4) 1/4-inch thick slices to give you a total of 8 slices.
Spray each side with olive oil and season with salt and pepper.
Spray a baking pan with olive oil and line the fennel slices in pan. Bake for 30 minutes or until tender and soft.
Set aside on a platter, drizzle with olive oil and lemon juice, top with the parmesan shavings and garnish with fennel fronds. Serve warm.
Gluten Free Buttermilk Quick Bread with Cheese, Onion and Herbs
1/2 cup almond flour
1/2 cup + 3 tablespoon oat bran
1/2 cup buttermilk
1 teaspoon baking powder
1/2 teaspoon baking soda
A pinch of salt
A pinch of sugar
1/4 cup shaved Parmesan cheese
1/4 teaspoon oregano leaves
1/4 teaspoon ground coriander
1/4 teaspoon onion Powder
1/4 teaspoon dill weed
1 teaspoon fresh fennel fronds (optional)
1/4 teaspoon xanthan gum (optional)
1 large egg
1/2 red onion, sliced and sautéd in 1 tablespoon olive oil until soft
8 pitted Kalamata olives, sliced
1 tablespoon extra virgin olive oil for sautéing the onion
2 artichoke hearts, sliced (optional)
Pre-heat oven at 350 degree. Grease a bread pan.
Mix all dry ingredients in a mixing bowl.
Sauté sliced red onion with olive oil until soft and let it cool for 5 minutes.
Mix the onion, milk, olives and egg with the dry ingredients.
Pour the mixture into the bread pan and bake for 30 minutes or until a toothpick inserted into he center comes out clean.