Fennel And Apple Salad

I feel like a fraud. I didn't cook anything today. Or yesterday. Unless you count the microwaved popcorn I ate for snack. I have been struggling with trying to get inspired by fall foods. I usually eat seasonally, but nothing has me titillated at the Farmer's Market. I've been going every day, piddling around, hoping to find a shred of inspiration. Nothing. Not to knock you all, my fellow food bloggers, but I haven't seen many inspirational pieces from y'all either. I bought a pomegranate the other day & I love them, so maybe something will jump start my heart about creativity in the kitchen. So far, the only two things I have to look forward to are: a) Beaujolais Nouveau in two weeks or so & b) Thanksgiving. a) Every year, I attend a party where Georges Dubouef's finest is served with cheese, crackers, & fancy desserts of which I've never heard. Due to the economic crisis, the only party I will be attending is the Democratic one, because the event has been cancelled. b) Thanksgiving is my time to shine. It's my #2 holiday, behind Easter. Screw Christmas. Give me Thanksgiving. I'll post more about this special day later... This post is supposed to be about my un-inspirational bout with food.

 Fennel And Apple Salad 4 tart apples, sliced 1/16" (I use granny smith) 1 fennel bulb, sliced 1/16" 1/4 to 1/2 cup fennel fronds, chopped 1/4 cup apple cider vinegar 1/4 cup orange juice salt & pepper to taste This is as much inspiration as I can muster right now. Sorry.

It tasted good though. Crunchy, fresh, anise-y, citrusy.

Well, I did feel inspired by something today. Please, read, if you like.

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About the author

Nikki Miller-Ka

Nikki Miller-Ka

Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.

Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.

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  1. LOL - it's okay - I told you - just cook what comes...if it's fall foods then good - if not, who cares - lol...break the rules!


  2. I'm so different the change in seasons has re-inspired me because I can cook in a whole new way. I was so tired of warm weather cooking

  3. I'm not the most knowledgeable cook, but are persimmons still in? I'd love to see you do something with persimmons. . . a main dish? A side dish combo? An ice cream?

    I had a salad with persimmon last year at the G'boro Lucky 32 that was wonderful. Made me wonder why I neglected the persimmon tree in my folks' front yard all those years.

  4. D: You're right. You are so right. So if I want stone crabs in July, be damned...I should get some!

    Kat: & you do such a great job cooking seasonally, too. I hate cold weather with a passion & I think I'm letting that get the best of me and stomp out any creativity I have.

    Little: You're right. There are still some persimmons hanging around. I'll look for some when I go to the market this weekend.

    I haven't eaten one since I was like...10. I was told not to eat any off the tree before they were ripe. Did I listen? LOL, No. I put a few in my little Hello Kitty purse & by the time we traveled from my aunt's house in Eastern NC to Winston, they'd ripened & burst in my purse.

  5. I'm with Darius. If this salad shows a lack of inspiration, then it would seem scary when you are inspired. I'm a fennel nut!

  6. i rarely used fennel but you have inspired me! yum

  7. rachel: thanks for the sweet comment. That's encouragement enough to go to the kitchen & cook up a storm.

    sarah: really? Yay! Make sure you come back & tell me what you make :)


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