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I go through food phases once in a while. Or maybe they're kicks. I don't know. I just know that every once in a while, I latch onto one particular food and cook the death out of it. There was the bean phase -- cannelini, black, pintos, garbanzos. And then peppers: jalapenos, poblanos, serranos, up and down the Scoville scale. And we can't forget the squash phase.Now it's fennel's turn
