the beauty of life

I'm feeling a wee bit emotional about the change in season that is gradually happening before my very eyes and from what my body temperature is telling me. For one, it's dark between 7:30 and 8pm now. sheesh. What am I supposed to do with that? How am I to swim and ride my bike in the pitch dark? Do you have any idea what could be lurking in the water at that time of night?
I started my run this morning with cold hands. Cold hands! It's this impending idea of knowing that in short order my body will once again be covered in goose bumps for most of my day and I just can't look forward to that. I like walking around my house and sleeping sans garb and for the last three nights I've worn pj's b/c I insist on still keeping the windows open and it's a little chilly now at nightime. However, this does instill the notion of wanting a new fall wardrobe and that I can get excited about. I'm dreaming of wooly tights, skirts, soft warm sweaters and a new pair of boots and shoes!

But enough of my whining for now. Last night I made a really nice dish of fresh fava beans from my garden with onion, fennel and pancetta. It was so tasty I thought I would share the recipe. While enjoying this savoury dish, my oral senses were also being satiated with the tunes of this lovely.

Saute of Fresh Fava Beans, Onions, and Fennel

3 lb fresh fava beans shelled
1/3 cup olive oil
1 cup chopped onion
1 fresh fennel bulb trimmed, sliced
1 teaspoon fennel seeds coarsely ground with a spice grinder
1 1/3 cup canned low-salt chicken broth more or less
4 tablespoon chopped fresh dill
1/2 cup chopped pancetta
1/2 teaspoon dried savory
2 tablespoon fresh lemon juices
alt to taste
Freshly-ground black pepper to taste

1.Cook fava beans in boiling salted water 2 minutes. Drain, cool and peel outer skins.2. Heat oil in heavy large skillet over medium-high heat. Add onion and fennel bulb; saute 5 minutes. Add favas or lima beans and fennel seeds; saute 3 minutes. Add 1 cup broth and 2 tablespoons dill; bring to boil. Reduce heat; simmer 10 minutes to blend flavors.3. Stir in pancetta and savory, adding more broth if mixture is dry. Simmer until favas are tender, about 15 minutes longer.4. Mix in lemon juice and 2 tablespoons dill. Season to taste with salt and pepper. Serve warm or at room temperature. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)

**I shelled my fava beans before I boiled them