There was a recipe I saw in a PCC newsletter that caught my eye…it was fennel with roasted garlic and thyme. The article was about vegan Thanksgiving dishes, but since we are happily celebrating Thanksgiving in a rental, I decided to try the recipe tonight instead. I love any recipe that uses something commonly thought of as an herb as something more~ like using basil or cilantro as a real green vegetable instead of just seasoning. This recipe was pretty good, though I used seasoned Mediterranean salts instead of regular salt, dried thyme instead of fresh and water instead of vegetable stock. It was really different and considering how good fennel is for digestion, I felt like I was doing something good for my stomach with each yummy bite. My husband liked it too~ especially how it was seasoned. (Those salts are awesome!) On a different note, one way I get more nutrients into my younger son who does not exactly have a rich diet is by making smoothies. Here is his favorite, which he shares in the morning with his dad: 1 cup 1% milk, 6oz. vanilla yogurt, 1 scoop vanilla whey protein, 1 banana (frozen and pre-cut), 1 t. vanilla extract, 1 (big) t honey, 1 scoop greens (Trader Joe’s) and a bunch of frozen berries~ I use a mix from Cascadian Farms called Berry Jubilee and I use at least 2 cups, probably closer to 3. The blender hates me but the result is sweet enough for my sour-puss.