needs more salt

The best part of last night was when the Canal House ladies came over to say hi and talk about their cookbook judgement. They were so delightful that I got carried away, bought their latest cookbook, and asked them to sign it; fortunately, it’s completely full of things I want to make. The first was this spicy, anise-y stew of cabbage and fennel with sausages and beans, which took no time at all and tastes like it simmered for hours.

Next up, possibly: their ragu Bolognese, which actually is supposed to simmer for 6-7 hours.

Notes:

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