'JUST ANOTHER DAY IN PARADISE' ~ (PICNIC LUNCH) PINA COLADA / SEAFOOD SANDWICHES / LEMON SQUARES

Well, it's ok. It's so nice.

It's just another day in paradise.

Well, there's no place that

I'd rather be

Two hearts

And one dream

I wouldn't trade it for anything

And I ask the Lord every night

For just another day in paradise

~ Phil Vassar

~ July Evening

(Hubbard Lake ~ Mt Maria)

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PINA COLADA

(one serving)

3 oz. pineapple juice

1/3 oz. cream of coconut

1 1/2 oz. Puerto Rican gold rum

1/4 oz. Puerto Rican 151 proof rum

2 slices fresh pineapple

shaved ice

fresh pineapple spear garnish

Combine ingredients in blender. Pour through strainer in tall glasses. Serve with slice of fresh pineapple and a straw.

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SEAFOOD SANDWICHES

~ Perfect for a lazy day

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CRABMEAT:

6 large slices pumpernickel bread

room temperature unsalted butter

favorite lettuce like Romaine or Boston bibb

2 cups good flaked crabmeat

2 ripe peeled and sliced avocados

1 cup good mayonnaise

1/4 cup chili sauce

2 Tbsp. fresh lemon juice

1 Tbsp. horseradish

1 tsp. Worcestershire sauce

1/8 tsp. sea salt

Lemon slices

Lightly spread bread with butter. Cover bread with lettuce; then crabmeat. Top with slices of avocado.
Combine mayonnaise, chili sauce, lemon juice, horseradish, Worcestershire sauce and salt. spoon over crabmeat. Garnish with lemon slices. (6 open face sandwiches)

SHRIMP:

6 large slices rye or French bread

room temperature unsalted butter

favorite greens like Romaine, spring greens, or spinach

2 cups small cooked shrimp

6 hard-cooked eggs

1 cup sour cream

2 Tbsp. fresh lemon juice

1/4 tsp. sea salt

1 tsp. dill weed

grape or cherry tomatoes

Lightly spread bread with butter. Cover with greens; then shrimp and sliced eggs.
Combine sour cream, lemon juice, sea salt and dill. Spoon over shrimp. Garnish with cherry tomatoes. (6 open-faced sandwiches)

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LEMON SQUARES

~ Thirty year favorite and still going strong

(thanks Colby)

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1 cup unsalted butter

1/2 cup powdered sugar

2 cups flour

Mix well. Pat into lightly buttered 9x13 pan. Bake 20 minutes at 350-degrees.

2 cups granulated sugar

1/4 cup flour

1/4 cup fresh lemon juice

4 large organic eggs

Mix well. Pour over hot crust. Return to oven for 25 minutes. Cool in pan. Sprinkle with powdered sugar when cool.

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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