[perfect stranger]

I didn't know that. But I use Fennel seeds and the bulbs whenever I have the chance for the flavor.

Last week I diced a fennel bulb and a shallot and cooked them in a pan until they started to get dark and then added about half a cup of dark sambuca reduced it by more than half and then melted some butter into it and made a great sauce for a roasted pork loin.

Thanks for the idea...

A relish of....

red bell pepper

red onion

and artichoke

julieanned

with Dill, and parsley, marinated in light sambucca and lemon juice.

[Jaysun]

That sounds delicious. I’m chomping on a huge homemade pretzel right now and having a couple of Beck’s.