Skip to main content

FOOD AMONG THE FLOWERS

" God has two dwellings; one in heaven, and the other in a meek and thankful heart."
~ Thanksgiving bouquet


Labels:

Comments

A wildlife gardener said…
I always need superlatives when I visit your blog as your photos are exquisitely beautiful :) Happy Thanksgiving!
Thursday, November 22, 2007
The Weathered Pane said…
Beautiful flowers! Happy Thanksgiving, Joey!
Thursday, November 22, 2007
GMG said…
Beautiful flowers, great pics!
Happy Thanksgiving!
Thursday, November 22, 2007
Nikon said…
Beautiful flower shots & a nice collage.
I hope that you had a nice thanksgiving.
Friday, November 23, 2007
Kerri Farley said…
Beautiful Beautiful Thanksgiving bouqet and I love the quote!!!! How true!
Sunday, November 25, 2007
Unknown said…
I'm sure I sound like a broken record...but your photos just make my heart SOOOO happy! The colours, the way you frame them, the light...and this is a perfect bouquet. I hope you had a joyous Thanksgiving, and didn't get turkeyed out!
Sunday, November 25, 2007
Catherine said…
Beautiful Thanksgiving bouquet..beautiful flower's, beautifully captured in a beautiful collage!! We think a like..I took some seperate shots of single flower's in my Thanksgiving bouquet..Your's is so beautiful..I love Alstromeria!!(sp)
And another beautiful quote!!
I had some catching up on your blog to do..last wk was busy,didnt leave much time for blogging...hope you don't mind, but each of your post is so wonderful and full of beauty,wonderful word's, and great recipes, I just have to comment on each post..:)
Enjoyed catching up!
Cat
Monday, November 26, 2007
Post a Comment

Popular posts from this blog

AUTUMN DINNER ~ ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS

“Welcome sweet November, the season of senses and my favorite month of all.”  ―  Gregory F. Lenz November  Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~  Delightful autumn dinner slightly adapted from pinch of yum .  1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3  minced cloves garlic 2  tsp. white balsamic vinegar 1  cup minced fresh parsley 2  Tbsp. chopped fresh sage or 2 tsp. dried 1  cup grated Gruyere cheese 1/2 - 3/4  cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...
Post a Comment
Read more

SUMMERTIME ... AND THE LIVIN' IS EASY ~ SPICY PULLED PORK & COLE SLAW / BLUEBERRY CHEESECAKE

"A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken." ~James Dent LILIUM / LILIUM / STOKESIA ( BLUE DANUBE) DAYLILY /FROG STUPOR/ ASTILBE DAISY/ MONARDA / DAYLILY _____________________ SPICY PULLED PORK ~ A must-have for simple summer suppers adapted from a Detroit Free Press clipping __________ 4-5 lbs. pork shoulder blade Boston roast or trimmed pork tenderloins 12 sandwich rolls or good hamburger buns Rub: 1/4 cup brown sugar 3 Tbsp. favorite chili powder 2 tsp. cumin 1 tsp. Hungarian Paprika 1/2 tsp. coarse salt 1 tsp. freshly ground black pepper 2 tsp. garlic powder 2 tsp. onion powder Sauce: 3 cup (or more as needed) favorite barbecue sauce 1/2 cup brown or yellow mustard 3 Tbsp. Tabasco sauce (or to taste) juice of 1 lemon Preheat oven to 325 degrees. Trim most of fat from roast, remove bone and separate into 2 pieces (pork tenderloins work well and less work). Combine rub ingredients in small...
38 comments
Read more

FIRE TO WARM THE SOUL & BODY ~ SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

" The sun broke like an egg into a full sunset and the water caught fire." ~ Pamela Johnson January sunset (Hubbard Lake) __________________ SOUPE A L'OIGNON GRATINEE (adapted from Mastering the Art of French Cooking ) “Onion soup sustains. The process of making it is somewhat like the process of learning love. It requires commitment, extraordinary effort, time, and will make you cry." ~ Ronni Lundy _________________________________________ (FRENCH ONION SOUP) 6 pounds thinly sliced yellow onions 6 Tbsp. butter 3 Tbsp. oil 1 tsp. salt 1 tsp. sugar 6 heaping Tbsp. flour 5 quarts good beef stock 2 cups dry white wine coarse salt and cracked pepper few drops of Kitchen Bouquet 12 Tbsp. Cognac 1 pound Swiss cheese* 1 - 1 1/2 pound assorted shredded cheddar, Colby and Swiss or Parmesan Cook onions slowly in butter and oil in covered stockpot for 15 minutes. Uncover, raise heat to moderate , and stir in salt and sugar. Cook for 30-40 minutes stirring frequently until on...
35 comments
Read more