Fennel two ways

Neither at all innovative, but both satisfying.

1. Mandolined fennel bulb w/ roasted cubed beets, supremed orange & grapefruit, feta, and a dressing made w/ orange juice and the last of the walnut oil.
2. Chopped fennel stems/fronds* sauteed a bit w/ garlic and then braised in chopped tomato (wish I'd added some white wine); peeled shrimp added at the end to poach in the liquid and served over pasta. (Boxed, not fresh - foodie fail!)

The weekend was great, with more NOMA time, Angelo Brocato's chocolate almond gelato, pedicures, oysters and Andygator at Pascal's Manale, parades, orange-picking, Hong Kong Market, bubble tea, a Law and Order binge, lots of cat snuggle time.

* Reserved a bit to cook w/ the shrimp shells for stock. So Operation Empty the Freezer hit its first roadblock - defrosting meat and making stock from the remnants does not actually decrease the amount of occupied freezer space.