Slow Down

SLOW DOWN.

Slow down in your life. Watch where you are going. Focus on what you are doing.  Slow down on our road and in the farm driveway. Watch for other cars and animals and kids. Slow down on the highway. Watch for the other guy.  SLOW DOWN. Really, what’s the hurry, anyway? I know my attention is pulled in several directions at once, much of the time. Now, I’m a great multi-tasker. But, how often do I really need to do that? How much more pleasure might I get if I just gave attention to one thing at a time. Would my day be less stressful?  Perhaps. If I’ve learned anything recently, it is just to pay attention and SLOW DOWN. When I’m walking down the stairs, I need to be walking down the stairs. Not thinking where I’m headed when I get to the bottom. When I’m slicing carrots for dinner, I need to be slicing carrots for dinner. Not thinking of what comes next in the recipe process.  When I am driving, I need to be driving. Not doing anything else.

Forgive my slight rant here. But, I feel certain in sharing this that I am not the only one who needs to be reminded.

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And now that you have taken a deep breath — What’s for dinner tonight?

If you have never tried fennel before, please do so. I shied away from it for a long time, but am glad I have busted another culinary myth. Fennel, when cooked, does not have an overbearing licorice flavor. Rather it is more subtle and complex. Raw it is refreshing with citrus and arugula in salads. But, try this simple delicious way to prepare it –

BRAISED FENNEL

2 fennel bulbs, quartered

2 tbsp butter

Cup of chicken or vegetable broth

½ cup grated parmesan

Saute fennel in butter for five minutes. Add broth. cover and cook over low heat until tender, about 20-25 minutes.

Sprinkle with cheese and toss before serving. Great with pork, chicken or fish.

* * * * * * * * * * * *

Half our life is spent trying to find something to do with the

time we have rushed through life trying to save.

~Will Rogers, Autobiography, 1949

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