SIMPLE SUNDAY NIGHT SUPPER ~ PEPPERED GRILLED TENDERLOIN / VIDALIA ONION PIE

~ Simply wonderful ( Lilium speciosum 'Uchida')

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PEPPERED GRILLED TENDERLOIN

with Jack Daniel's Sauce

4 (8-oz) beef tenderloin steaks

1 Tbsp. fresh thyme

1 Tbsp. fresh rosemary

1 Tbsp. fresh marjoram

1 Tbsp. freshly ground pepper

1/4 cup extra-virgin olive oil

4 Tbsp. Jack Daniel's whiskey

fresh rosemary sprigs for garnish

Sauce:

4 Tbsp. minced shallots

2 Tbsp. red wine vinegar

1/2 Tbsp. freshly ground black pepper

1/2 cup organic beef stock

1/2 cup red wine

1/2 cup Jack Daniel's whiskey

Rub steaks with herbs and pepper. Combine olive oil and whiskey. Pour over steaks. Cover and let stand at room temperature for 1 hour.
Meanwhile, prepare sauce. Boil shallots, vinegar, pepper, beef stock, red wine and whiskey. Bring to boil and simmer until reduced to 1/2 cup. (Can make ahead)
Remove steak from marinade. Grill to desired doneness and let rest.
Serve with Jack Daniel's sauce, garnished with fresh rosemary sprigs (and Vidalia Onion Pie).

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VIDALIA ONION PIE

~Trust the recipe, you'll like it! Adapted from treasured 1992 issue of Bon Appetit.

1 1/2 cups finely crushed Ritz crackers

6 Tbsp. room temperature unsalted butter

2 cups thinly sliced Vidalia onions

3/4 cup whole milk (or sour cream)

2 organic large eggs

1/4 tsp. coarse salt

1 cup grated sharp Cheddar or Colby

Hungarian sweet paprika

Chopped fresh parsley

Preheat oven to 350-degrees. Mix cracker crumbs and 4 Tbsp. butter until blended. Press into 8-inch pie plate.
Melt remaining butter and saute onions until tender and opaque. Plunk over crust.
Whisk milk, eggs, salt & pepper. Pour over onions and sprinkle with cheese. Sprinkle with paprika and parsley.
Bake about 35 minutes or until knife inserted comes out clean. (Serves 6)

OCTOBER JOY ~ AUTUMN MINI-ROAD TOUR (HUBBARD LAKE, MI)

"There is no season when such pleasant and sunny spots may be lighted on, and produce so pleasant an effect on the feelings, as now in October." ~ Nathaniel Hawthorne Up driveway and overhead sky (Click on all photos for larger view ) 'Wa-gi-daa-king' Autumn South shore drive South Shore view West Branch River West Shore Drive Tamarack Island Old Marina Down hill Mt. Maria view Down hill Mt. Maria Remains of the Day (October Sunset)

AS THE GARDEN GROWS (MID-JUNE GARDEN STROLL) ~ 'BURSTING BUDS'

"In June, as many as a dozen species may burst their buds on a single day. No man can heed all of these anniversaries; no man can ignore all of them." ~ Aldo Leopold WAVE PETUNIAS ROCK GARDEN WONDERS STREPTOCARPUS BLUE WONDERS GERBERA DAISY IN THE ROSE GARDEN CHOCOLATE COSMOS JOHNSON'S BLUE GERANIUM EVENING PRIMROSE ( Oenothera) - ASTILBE HYDRANGEA (ANNABELLA - MACROPHYLLA) ASTILBE KOUSA DOGWOOD JAPANESE PAINTED FERN - HOSTA

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"Just for one's health ... it is very necessary to work in the garden and to see the flowers growing." Vincent Van Gogh PURPLE CONEFLOWER ( Echinacea purpurea ) 'NOT YOUR ORDINARY' BLUEBERRY MUFFINS ~ On the lighter side, these are always a family favorite from ... PICNIC! Recipes and Menus for Outdoor Enjoyment 1 2/3 cups flour 1/3 cup wheat germ 3/4 cup sugar 1/2 t sp. salt 1 tsp. baking soda 1 1/2 cups MICHIGAN blueberries (preferably small wild ones) 1 cup buttermilk 2 Tbsp. melted unsalted butter Preheat oven to 400-degrees. In large bowl, combine flower, wheat germ, sugar, salt, and baking soda. Add blueberries and stir to coat. Add buttermilk and butter. Stir until just mixed. Spoon batter into greased muffin pans. Bake 18 minutes or until golden brown. Cool in pans for 2 minutes. "The purple coneflower isn't really purple at all. The large, eye-catching flowers are bright rose-pink. Each flower has a bristly iridescent orange cent...

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