Thursday, November 10, 2011


Yesterday  I had some cravings for fennel. And I run out of a  barley and rye flakes that we use for a  hot cereal every morning, so I decide it is time for a small road trip to Ozark Natural Foods, which is located 60 miles north of Fort Smith,  in Fayetteville.

Highway 540 took me through the hills of Boston Mountains and probably  for the first time I drove ... under the speed limit, waaay under the speed limit. At some point  my speedometer showed 59 m/h (speed limit on that road is 70)!
It was hard to take my eyes from a red-yellow-ruby-amber-green hills, washed with the last night's rain and kissed with the rising sun. It was gorgeous! 

I didn't buy any fennel,  $5.99 a head was a little too much to pay, so I skipped it. 
Although I still want to make the salad some  day:
1 fennel bulb, 1 orange. Yes, just two ingredients. I like it this way. I cut fennel bulb in half, then thinly slice it. Add sectioned orange (skin, membrane,and white pith removed), mix it well and leave it in a refrigerator for 30 to 60 minutes. 
Salad is light, crunchy, healthy, and very easy to make. 
Wasn't very affordable this time though... 

So I adjusted my shopping list to this: 

Until next time,
Cowboy Country Vegetarian

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