Madame Editor came over for a dinner last Friday night.
It’s always fun to enjoy the company of one of your oldest friends, who willingly eats your food as you ramble on and on about recipes and blogging. You know that she proof reads all of my posts, right? We’re like a tag team. Madame was an English major back in college and has a meticulous eye for detail. How she hasn’t clobbered me over the head by now for abusing the use of commas and exclamation points is completely and utterly beyond me. But needless to say, that’s what friends are for.
- 1 baby fennel (or ½ regular bulb), fronds reserved
- 1 pint sun gold cherry tomatoes
- ½ c. pitted Kalamata olives
- 3 fresh oregano sprigs
- 1 lemon
- olive oil
- salt + pepper
- crumbled feta (optional)
- crusty bread, to serve