Greetings! I hope this post finds you well. Thanks to some good old-fashioned relaxation, I feel much better! I am grateful to have spent much time wintering here at Innsbrook. I love peace away from the hustle of everyday life. Winter is undoubtedly a time of introspection and retreat, slowing down and going inward. I am also profoundly delighted to be off social media. The respite from that chaotic, soulless world has been a blessing.
I have connected with some good girlfriends, sharing books, art, and movies. I have immersed myself in art by watching close to 30 hours of art documentaries, including The Andy Warhol Diaries (highly recommend), two documentaries about Jean-Michel Basquiat (I adore him), Banksy, Mark Rothko, Bob Ross, and Andrew and Jamie Wyeth (Jamie is another artist I dearly love). These documentaries have given me a deeper understanding of the artists and their work, and I’m excited to sharpen my knowledge of one of my favorite mediums. The most exciting part was that I even purchased my first Basquiat, one of his early SAMO pieces done on masonite, which was a dream come true for me.
I’ve joined the St. Louis Art Museum and am proud to call myself a true art patron. My friend Monica and I anticipate visiting Art in Bloom in two weeks. Recently, I’ve been on a journey of discovery, immersing myself in new art forms. I’ve taken up the Japanese art of Ikebana, a minimalist approach to flower arranging that has truly captivated me. The three principles of Ikebana are simplicity, asymmetry, and balance. The ephemeral compositions are breathtaking, and their possibilities are endless.
I’m thrilled to share this newfound inspiration with you. In these moments of sharing our personal experiences, we truly connect and inspire each other. I hope my journey into the world of art and writing can also bring a sense of connection and inspiration to your life. I may even start a blog on various art forms.
In April, Monica and I will see Roaring: Art, Fashion, and the Automobile in France, 1918-1939. The Deco period in France was one of the most interesting and creative periods in modern times. With the likes of Picasso, Hemmingway, Fitzgerald, Woolf, Matisse, and Gertrude Stein, France experienced a modern-day Renaissance, to be sure! I’m eagerly looking forward to this exhibition and the opportunity to immerse myself in the art and culture of that era.
I just finished my fourth round of edits on my novel and am happy to say it’s finally done. Although, I believe it was Da Vinci who said, “Art is never finished, only abandoned.” And after eight years of writing, I would agree. Writing has always been my gift, my sanctuary. It’s where I can lose myself, create life, and let my imagination run wild. The joy I find in writing is unparalleled, and I wish to share it with you, even if it’s just in this space for now, with a few recipes sprinkled in. My writing process is a journey of discovery and creativity, and I’m excited to share this part of my life with you to make you feel connected and inspired.
Speaking of recipes, this one, Pan-Seared Fennel with Garlicky Butterbeans, is a keeper. It’s perfect for winter and comes together quickly, which can be a gift when you don’t feel much like cooking. Roasted fennel has a sweet, slightly caramelized aroma with distinct notes of licorice or anise. If you have difficulty finding “fennel” in the grocery store, ask if they have anise. Like black licorice, fennel has a milder, more mellow quality when roasted.
I seasoned the quartered fennel with fresh thyme and dried fennel seeds. The butterbeans were sauteed with shallots, garlic, and minced fennel fronds. Once warmed through, I pureed about 2/3 of the beans with olive oil, salt, and pepper. That made a lovely base for my fennel. I topped it with whole butterbeans, fresh parsley, and fennel fronds. It was, in a word, mouthwatering! I hope you enjoy it.
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Pan-Seared Fennel with Garlicky Butterbeans
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: Serves 2
Ingredients
- 2 medium fennel, each cut lengthways into 6-8 wedges, with the herb/ frond finely chopped
- 2 (14 oz.) cans butterbeans, drained and rinsed
- 2 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 1 tsp fennel seeds
- 1 tsp fresh thyme leaves
- 2 tablespoons butter
- 1 tablespoon lemon zest & juice of half a lemon (2-3 teaspoons)
- Olive oil
- Salt and Pepper
Instructions
- Saute the shallots in 2 tablespoons of oil in a medium pan until softened. Stir in the garlic and fennel seeds. Cook out for 2-3 mins, then stir in the beans. Keep stirring until the beans are very tender. Add water if necessary to keep the pan from drying. Stir in the lemon juice and zest.
- Blend two-thirds of the bean mixture until smooth. Add 1-2 tablespoons of olive oil and scrape down the sides of the food processor to help it blend. Stir the fennel fronds into the remaining beans. Season both bean mixtures with salt and pepper to taste.
- Meanwhile, place a little oil in a cast iron pan over medium heat. Add the fennel, brown on one side, then turn. Reduce the heat to low, and add the thyme, butter, and salt. Cover and cook over low heat until the fennel is entirely tender
- Spread the bean purée over a serving plate and top with the fennel, the remaining beans, and fennel fronds.
- Enjoy!
Notes
I covered my fennel to allow the steam to soften them up a bit.