Take a BREAK!
MEMORIES, TRADITIONS, AND GRATEFULNESS CONTINUED …
FENNEL GRATIN
Let’s Hear From the Team
Inspired by FoodAndWine.com
INGREDIENTS • 2 cups heavy cream • 2 shallots,
In the cover article, Adam shared thoughts of his holiday traditions and gratefulness. Now it’s time to hear from the rest of the team at Wolf Retirement Navigation! Robin’s Gratitude “Both personally and professionally, I’m overwhelmed with gratitude. I’m grateful to be on this amazing team of four people. We all support one another, collaborate, and work together seamlessly. I’m so thankful for our clients — for without them, we wouldn’t be here. They bring so much joy to our lives, and I love having gotten to know so many of them over the last 10 years since I’ve been here. I’ve formed some incredible lifelong bonds and friendships. I am also grateful for Adam — I cherish working for such a supportive boss. He truly cares about his team, and it shows! I’m also thankful for my family for always being in my life and a sense of comfort and strength. I’m incredibly blessed with an amazing son who is making me proud in his first year of college.” Andrea’s Gratitude “I’m so incredibly grateful for my daughter, Aria. In February, holding her for the very first time was the best feeling I could have ever asked for, and I’m so blessed to be her mom. I’m thankful for the love and joy she has brought to our family and friends. I’m also grateful that my mom is here with us to help out with Aria. I know you-all hear me say it every day, but without her help, I’m not sure what we would do. Watching the two of them bond is magical.” Eileen’s Gratitude “I am thankful for the breaths that I breathe every day of my life. I am thankful for all of the people around me who have inspired and encouraged me to be a better person. I am grateful for good health and the career that has served me well. Finally, I am thankful for the opportunity here at Wolf Retirement to help with the service to all our wonderful clients. I love the work that I do, and this makes me happy beyond words!”
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1 1/2 tsp salt
1 tsp black pepper 3 large fennel bulbs, cored and cut into 1-inch- thick wedges 2/3 cup grated Parmesan cheese
roughly chopped 4 garlic cloves, smashed
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1 tbsp fresh thyme leaves
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DIRECTIONS
1. Preheat oven to 350 F with one rack in the center and one about 4 inches from the heat. 2. In a small saucepan, bring cream, shallots, garlic, thyme, salt, and pepper to a simmer over medium heat, stirring often. Reduce heat to medium-low and simmer, stirring often, for another 15–20 minutes. Remove from heat and let cool for 10 minutes. 3. Arrange fennel wedges, slightly overlapping, in a large cast-iron skillet or broiler-safe 2-quart baking dish. Pour cream mixture over fennel. Roast on center rack until fennel is tender, about 40–50 minutes.
4. Remove skillet and increase oven
temperature to broil. Sprinkle Parmesan cheese evenly over fennel. Broil on upper rack until top is browned, 1–4 minutes. Let cool 5 minutes before serving.
2 LOCATIONS TO SERVE YOU! Jacksonville & Fleming Island
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