I seared two uncased sausages and the diced remainder of the soppressata, then added the rest of the head of fennel from the other day, bulb, stalks, fronds and all. At the end I deglazed the pan with kombucha (what else?) and tossed it all with linguine. The best kind of fast meal!
Dessert was this apple cake, a whole wheat flour and brown sugar and olive oil take on a NYT recipe from the ’70s.
Notes:
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thanksforsharing said:
I put that cake on my list this week!
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needsmoresalt posted this
