I believe I am over my grumpies. Tim helped me to put it in perspective last night. He said, "You know it is because it is not only Sunday night, but you are also REALLY home from vacation." We had a week in Key West discovering new things, then a week reliving that fun time, and then what? Today, it was really, truly, just plain, old, back to work. Blah. But, ya know, I got through it, and am feeling an upswing. And I suppose I've got to work to pay the bills, and to put away cash for the next great travel adventure as well!

Funny thing too, as I went to the kitchen, ironically to pay said bills, after Tim and I had that discussion, I used the LAST of our tropical background checks. Our new set has scenes of Europe...hmmmm...

So you might be wondering why the fennel bulbs at the top? Well, tonight, I cooked fennel for the first time, and it was absolutely delicious! I decided I'd put in a recipe tonight, so here goes...

Fennel Sausage and Gemelli

Boil salted water and cook Gemelli pasta to taste.

As that cooks, brown two pounds of bulk sausage...I used 1 lb sweet and 1 lb hot. Once browned remove to a platter lined with paper towels.

In the same pan, add about a tablespoon of olive oil and sautee 1 large onion, two fennel bulbs, sliced, 2 tablespoons of minced garlic, salt and pepper, until all vegetables are beginning to get soft.

Add one 28 oz can of Muir Glen Fire Roasted Diced Tomatos. Let all of this simmer together for 5 min. or so and then add the sausage back in. Allow to simmer for another 5 minutes. I finished the sauce with a couple of tablespoons of butter...naughty, I know, but it looked too damn good not to put in the extra effort.

Serve over the noodles, and top with shredded motzerella and grated parmesan. It'd be FABULOUS with a lighter red wine too!

If fennel bulbs look intimidating they are not AT ALL! Cut the fronds right off, then quarter them and finally slice thin...kind of like celery if you had pieces of it in a salad. It may be called anise in the grocery store as well, and is kind of a cross between celery and licorice...in a way. Try it, you never know!