Fennel confit, tomato jam, ricotta, oh my!

I was supposed to go hear a speaker at school tonight, but by 5p was bushed and so decided to rein things in and change into pajamas instead. I'd somewhat forgotten that T and I are headed to Philly this weekend for a wedding, and really, there are definitely things I need to get done before we leave. Though I'm disappointed to miss the presentation about child development, I a) think I'm doing my very darn best to stay attuned to my boys' growth so at least there's a good grade for awareness and effort, and b) staying home opened up the opportunity for a new kitchen creation.

A bit of uninterrupted time worked in my favor because this fennel and shallot confit resulted, and damn, y'all, it is good. Especially draped across warm bread slathered with fresh ricotta. Mon dieu! Add to that some roasted potatoes drizzled with tomato jam, and a cold glass of unoaked Chardonnay, and let me tell you, I was in heaven. This is sooo my kind of meal. Aah.