'OH HAPPY DAY' (GARDEN GERBERA) ~ HONEY-SESAME GRILLED SHRIMP / LEMON COUSCOUS

"There is not a single colour hidden away in the chalice of a flower ... to which, by some subtle sympathy with the very soul of things, my nature does not answer."

~ Oscar Wilde

~ Garden Gerbera Daisy

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HONEY~SESAME GRILLED SHRIMP

~ adapted from razzledazzlerecipes.com

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2 1/4-1/2 lbs. peeled, deveined uncooked jumbo shrimp

1/4 cup sesame oil

1/4 cup rice wine vinegar

1/4 cup soy sauce

3 Tbsp. toasted sesame seeds

3 Tbsp. honey

2 cloves minced garlic

2 Tbsp. chopped fresh ginger

1-2 Tbsp. Mongolian Fire Oil (House of Tsang)

6 chopped scallions

Combine sesame oil, rice vinegar, soy sauce, 1 Tbsp. sesame seeds, honey, garlic, ginger, fire oil, and 3 chopped scallions. Add shrimp and marinate several hours.
Remove shrimp from marinade and thread on wooden skewers.
Bring marinade to a boil, reduce heat and simmer until syrupy. Grill shrimp, 2 minutes per side, basting with marinade. Transfer to platter and sprinkle with remaining sesame seeds and scallions. Serve with Lemon Couscous or Lemon Basmati Rice. (6 servings)

LEMON COUSCOUS

2 (5.4 oz.) packages couscous mix
2 cups organic chicken broth
1 Tbsp. grated lemon rind
1/3 cup fresh lemon juice
1 Tbsp. unsalted butter
2 Tbsp. chopped fresh parsley
1/3 cup diced red pepper

Combine broth, lemon rind, lemon juice, seasoning packet from couscous mix, and butter. Bring to boil and stir in couscous. Cover, remove from heat, and let stand 10 minutes.
Stir in parsley and bell pepper.

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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