The fennel in my garden needed to go; it’s time to plant tomatoes.  I slivered the fennel bulb and tossed it with sliced blood oranges, olives, and a splash of olive oil.  After a short rest to bring out the flavors, the fennel salad proved to be a fitting end to my fennel patch.  Plus, the salad is my favorite sort of non-recipe cooking:  take the ingredients at hand and use them in a complementary fashion.

“Just salad” isn’t my idea of lunch, so I sliced fresh mozzarella and grape tomatoes for bruschetta.