OH WHAT A BEAUTIFUL MORNING! ~ (HAPPY ENDING) COCONUT MERINGUES

~ Pussy Willow

(Salix discolor)

~ Early spring

daffodils, pussy willow, English daisy

and 'kissing clouds' (square 1)

_______________

The sun was warm but the wind was chill.

You know how it is with an April day,

When the sun is out and the wind is still,

You're one month on in the middle of May.

But if you so much as dare to speak,

A cloud comes over the sunlit arch,

A wind comes off a frozen peak,

And you're two months back in the middle of March.

~ Robert Lee Frost (Two Tramps in Mud Time)

~ Heralding daffodil and sky

~ Pussy willow and sky

___________________

COCONUT MERINGUES

~ Coconut ... the essence of spring and a perfect 'Happy Ending'

to a beautiful day (Cooking Light)

___

4 large organic egg whites

1/4 tsp. cream of tartar

1/2 cup granulated sugar

3/4 cup powdered sugar

1 cup unsweetened shredded coconut, divided

Preheat oven to 225-degrees.
Cover 2 large baking sheets with parchment paper and secure with masking tape.
Place egg whites and cream of tartar in large clean bowl. Beat with mixer at medium speed until soft peaks form. Increase speed to high and gradually add granulated sugar and then powdered sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold in 3/4 cup coconut.
Drop 36 mounds onto prepared baking sheets. Sprinkle 14 cup coconut evenly over meringues.
Bake at 225-degrees for 1 1/2 hours. Turn oven off and cool meringues in closed oven 2 hours or until dry. Carefully remove meringues from paper. (Yield: 3 dozen)

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...

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...

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...

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