Caramelized fennel

This is caramelized fennel with soft goat cheese. It's the third recipe from Yotam Ottolenghi's 'Plenty' that I post on Blip, and this one tasted just as great as the other ones.
Those who have read my post from yesterday might wonder why I did not post a picture of the greasy-but-delicious french fries I planned to eat on the festival I was looking forward to, but the weather here is terrible: it has been raining all day and after a morning spent sending and recievidn text messages my friends and I decided to go another day. So I will try again on wednesday.
Instead, I went to my mother (who sometimes works close to where I live and picked me up when she drove by). Because she had been working ad I am enjoying my freedom after handing in my thesis, I cooked for her while listening to a compilation cd of baritone-arias byVerdi. Combined with the bad weather outside, this makes a lovely evening.