I've never tried fennel before, so bought a bulb today. This is how I'm going to cook it:

Fennel Gratinee

2 pounds fennel bulbs (3 lbs with fronds), about 3-4 bulbs
Salt
3-4 Tbsp olive oil
1/2 cup grated parmesan cheese (about 2 ounces)
1/2 cup bread crumbs (herbed or plain)
2 teaspoons fresh thyme
1/2 cup shredded mozzarella cheese (about 2 ounces)
Chopped fennel fronds, for garnish

Cut off the fronds and stems of the fennel and save them for another dish; they are a great addition to stocks and broths. Cut the bulbs in quarters, then 1-2 inch pieces; discard the woody cores.
Grease a casserole pan or gratin pan with 1 tablespoon olive oil and preheat the oven to 375°.
Boil the fennel in a medium pot of salty water for 5-6 minutes, or until the fennel is just about tender. Drain well and toss with a tablespoon of olive oil.
Mix the parmesan, thyme and bread crumbs, then mix half of that mixture with the fennel. Add the fennel to the casserole in an even layer. Top with the mozzarella cheese, then the rest of the parmesan-bread crumb mixture. Drizzle 1-2 tablespoons of olive oil over the top.
Cover the casserole and bake for 20 minutes. Take the cover off and bake until the cheese is well browned, about 15 more minutes. Let the gratin rest for 5 minutes before serving. Garnish with chopped fresh fennel fronds.

Did you make some deviled eggs for Easter? I found this recipe on All Recipes and the reviewers raved about it, even though it doesn't look out of the ordinary. Actually, I've always made them with just mayonnaise (or Miracle Whip) and a little prepared mustard, maybe some diced sweet pickles. It's supposed to be from the Durbin Inn in Rushville, Indiana. We stayed there in 1979 or so because I had found an article that said they were famous for their fried chicken dinners and their rooms were furnished with antiques. I don't think we tried their deviled eggs.


Deviled Eggs
6 hard-cooked eggs
2 tablespoons mayonnaise
1 teaspoon sugar
1 teaspoon white vinegar
1 teaspoon prepared mustard
1/2 teaspoon salt
Paprika
Directions

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.


This recipe triggers a family memory. One time my Great-Aunt Margaret was talking about my Aunt Jean, who married into the family, and was a southern belle from Jacksonville, Florida. She grew up with servants in the house, and coming to live in Colorado was a shock for her because 'the help' expected to be treated as equals.

One time there was a family picnic being planned and Aunt Margaret said she'd bring deviled eggs, and Aunt Jean blurted out (in southern accent) 'Ah ho-up thet y'all aren't goin' to put sugar in 'em!" For some reason this really offended Aunt Margaret and she apparently never forgot it (or forgave) because it was 50 years later that she told me about it. Of course, I think of it every time I set out to make deviled eggs, and this recipe must be the one she had in mind. I have never added sugar, but felt guilty that the sweet pickles had the same effect or contributing sweetness.