Fear of Fennel
I've just made meatballs and am congratulating myself on being (uncharacteristically) a cuisine coward.
I had come into possession of a bulb of fennel ... what a weird vegetable ... and had been so tempted to dice it, saute it and put it into the meatballs.
But one whiff of that STRONG anise-y scent ... and I knew it wasn't coming near my meatballs. There were fennel seeds in the Italian sausage and I think adding the actual vegetable would have orbited the meatballs into a whole different, inedible sphere.
I'm a little ashamed of my timidity. Go ahead, tell me I made a great error. I can take it. What do YOU do with fennel?