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cold has the weather been, so cold that there is a certain languorous manner to town. deep and quiet inhales lead to loud and visible exhales. clouds in the shape of our lungs emerge effortlessly and hang in solidarity. the vehicle whinnies in the morning right before the sun rises, an initial protest deeply-seeded and completely understood. crystalline ice designs constellate on the windshield, mapping the roads of dreams, while blanketing eyes from reality. all cheek bones are blushing and we are concealing our souls in warmth, so not to lose them. so not to rag on you winter, but you are cold & i like coexisting.
the new year is fast moving, sleek approaching – and i am cradling the upcoming opportunity to genuinely reflect. i am most sentimental at year’s end, and for reasons not completely determined in the tenderness of my age. this past year was both highly thrilling and mundane. perhaps such an extreme dose of one left me craving the other. we moved (again). i let the world lead me to the best damn dog ever. we turned a dusty alley into a thriving paradise. we sparked conversation about the genesis of food, and spoke of dirt as though seduced by deep powers. and on to the next, and on to the next. we will make plans to move again. we will grow more, and we will grow again. we will repeat what was fitting, we will repeat our new knowledge, and embrace the lessons learned.
a fascinating development was the decision to blog. i am short on words to describe this (ironically), but i like the feeling. i am grateful for the opportunity to share, and i’m so grateful to those i’ve met and those that take interest. i feel good clean vibrations coming on for 2016, and my heart wishes the same for you. i hope you enjoy the finality of an entire year, a deep kiss at midnight, the excitement of possibility, and the bliss of all that has happened.
- 1 large fennel bulb, diced & fronds reserved
- 2 large garlic cloves (unskinned)
- 1 large bell pepper, seeded and halved
- 1 tsp olive oil
- juice of 1 / 2 lemon
- pepper
- 1 can tinned chickpeas, drained & rinsed
- 1-2 tbl harissa (dependent on heat preference)
- 1 / 4 cup fennel fronds
- juice of 1 / 2 lemon
- zest of 1 lemon
- salt & pepper to taste
- 1 / 4 cup feta cheese
- preheat oven to 400 degrees. on a large sheet pan toss fennel, garlic, and bell pepper with oil, lemon juice, and a dusting of black peppercorn. roast ingredients for 30 minutes, remove, and keep oven on.
- in the body of a large food processor or blender combine the chickpeas, harissa, fennel fronds, lemon juice & zest. add the roasted fennel, garlic (slipped from their skins), and red pepper. process ingredients until smooth. if a little oil is needed at this step, add slowly with motor running to aid in bringing the dip together. add salt and pepper to taste.
- remove dip to a an oven proof dish and sprinkle with feta. add back into oven and bake 20-25 minutes until heated. feta will not melt, but will slightly brown and be warm on top. garnish dip with fennel fronds and serve with toasts, crackers and vegetables.
Such beautiful words to bid goodbye to the old and welcome in the new. Hope this upcoming year is as full of fortuitous and unexpected turns as the last, Danielle!
Ksenia, your words ring so dearly to me. Thank you for the wishes, and may this New Year instill all wonder and smiles in you. ♥
This is so beautifully written, friend, I love your sentiments! And the flavors in this stunning dish. So much to be grateful for, including the food on our plates every day. Here’s to wishing you a wonderful 2016 full of growing pains and love! So glad to have met you Danielle <3
Jessie, thank you for your sweet presence here, I adore it dearly. Connecting was a genuine highlight. It was a cosmic year in many ways, and in the next I feel a beautiful greatness and grace coming on. Much love sweet sister. ♥
Happy new year Danielle! I love your reflective words here, particularly the ‘highly thrilling and the mundane’ – so relevant to us all, I think – the big shifts and changes happening alongside our carrying on, day-to-day life and actions. Everything going on in this dip sounds wonderful too – flavoured hummus isn’t something I have tried yet but you have inspired me to give it a go, and harissa + feta are so perfect together!
Claudia, I am wishing you the most beautiful New Year! Getting to follow along with your most gorgeous creations has been ever lovely. Thank you, and for your presence – cheers to all things high and low sweet lady. ♥
This is all I ever needed and more! Happy New Year to you Danielle!
Thank you so sweetly Sus! Happy New Year to you! ♥ ♥