Eggcentric

It seems that mustache's really are the rage, in every way, shape, and form. What's your favorite 'stache style?

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Let the Stocking Stuffers Begin...

If you like this...

Try this...Seriously, I'm not usually a big fan of food-flavored lip glosses, but this leaves your lips with a sweet and shiny, kiss-ready pucker!

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image/smore

Remember When

Those were the days...

image/dazeychic via etsy

Pack Rats R Us

What's the verdict - to clutter or not clutter? Have to say, I'm kind of a pack rat, therefore clutter (to an extent) works for me. Don't know about you, but I have a hard time parting with things that have even slight sentimental value. While I do get in random "spring cleaning" moods, I find that my attempts to renovate my closets and shelves, I often sneak things out of the discard pile, and back into the save pile. I can't be the only one who does that...right? image/domino

From Me To You

I discovered these savvy stationary designer Linda Harriet via Joanna's latest post on Cup of Jo. I am a sucker for cute card, note cards, notepads, basically anything you can write on.

P.S. I especially like the pigs...

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Subtle Commentary

I'm sure everyone has someone in their life who could use a subtle, nonchalant, oh-so-friendly reminder such as this...No? image/orangeyoubeautiful

Fennel Fancy

My Thanksgiving was simply lovely, 30 people, both family and friends gathered 'round a plentiful feast, hungrily devouring all kinds of good stuff. A newbie Thanksgiving dish this year was fennel gratin, provided by my cousin's restaurateur neighbor. The presentation was lovely, and this little dish fit in nicely between the potatoes au gratin and sweet potato pie.

I had thought this dish to be entirely unique and uncharacteristic of holiday get-togethers until on the plane en route back to Seattle, I stumbled across a similar recipe in December's Food and Wine. Feeling festive for your next holiday soirée? Try some fennel!

Fennel Gratin with Crispy Bread Crumb Topping

Ingredients

1. Salt
2. 5 fennel bulbs (5 pounds), quartered
3. 2 tablespoons unsalted butter
4. 2 garlic cloves, minced
5. 1 quart heavy cream
6. 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
7. 2 large eggs, lightly beaten
8. Freshly ground white pepper
9. 1/2 cup fresh bread crumbs
10. 2 tablespoons finely chopped flat-leaf parsley
11. 1 tablespoon extra-virgin olive oil

Directions

1. Preheat the oven to 350°. Bring a large pot of salted water to a boil. Add the fennel and cook until crisp-tender, about 10 minutes. Drain and pat dry.
2. In a medium saucepan, melt the butter. Add the garlic and cook over moderate heat until softened, 2 minutes. Add the cream and cook until reduced to 2 cups, about 20 minutes. Off the heat, whisk in 1 cup of the cheese. Gradually add the eggs and whisk until incorporated. Transfer the sauce to a blender and puree until smooth. Season with salt and white pepper.
3. In a small bowl, mix the bread crumbs with the parsley and the remaining 1/2 cup of cheese. Season the bread crumb mixture lightly with salt and white pepper.
4. Arrange the fennel in a single layer in a 9-by-13-inch baking dish. Pour the cream sauce over the fennel, sprinkle with the bread crumb mixture and drizzle with the olive oil. Bake for about 45 minutes, until the fennel is tender, the sauce is bubbling and the crumbs are browned on top. Let stand for 15 minutes before serving.

Make Ahead

The assembled gratin can be refrigerated overnight. Bring to room temperature before baking.

image/bbcgoodfood
recipe/foodandwine