Got some catching up to do. Those are Molly Wizenberg's lemon-ginger scones which we liked very much, though one member of the family spoke up against candied ginger.
I also made her uncle Arnold's cider-glazed salmon which was lovely and which I served for Sunday dinner with red cabbage salad. Wizenberg dresses this basic shredded salad with lemon and olive oil then tosses it with finely grated Parmesan. I did that and thought it needed a lot more oomph, so added large curls of Parmesan. Very, very tasty with adjustments.
Last night: Wizenberg's tomato soup with two fennels (fennel seeds and chopped fennel bulbs) served with bread and cheese. We ate a lot of bread and cheese. Sometimes the simplest ingredients come together to make miraculously delicious soup, and sometimes everything looks fine on paper, but never quite clicks. Such was the case with this soup, and it had something to do with using canned tomatoes as the base. I didn't feel like I was eating soup; I felt like I was eating hot canned tomatoes. Maybe because I was?