THE VILLAGE VOICE

November (Hubbard Lake, MI) "Have you ever noticed a tree standing naked against the sky, How beautiful it is? All its branches are outlined, and in its nakedness There is a poem, there is a song. Every leaf is gone and it is waiting for the spring. When the spring comes, it again fills the tree with The music of many leaves, Which in due season fall and are blown away. And this is the way of life." ~ Krishnamurti November (Hubbard Lake, MI)

Be thankful for the many things That make this old world hum; And if you can't have what you want, Just take them as they come. (treasured vintage Thanksgiving postcards)

"The day, water, sun, moon, night - I do not have to purchase these things with money." ~ Plautus NOVEMBER FULL MOON (Freezing Moon - 'Gashkadino-giizis(oog)' ~ Ojibwe _________ "Thanksgiving Day comes, by statute, once a year; to the honest man it comes as frequently as the heart of gratitude will allow." ~ Edward Sandford Martin

"For ....we can make liquor to sweeten our lips Of pumpkins and parsnips and walnut-tree chips." ~ Henry David Thoreau, 'Walden' (1854) Autumn Texture Overlay (original photo at Franklin Cider Mill, Franklin MI) PUMPKIN CHILI ~ A delightful autumn twist on traditional chili, rich in flavor and ... the simmering smell ... simply d ivine! (a repost seasonal favorite in case you missed it) _______________ 2-3 lbs. lean ground beef 2 large chopped onions 1 chopped red pepper 1 chopped green, yellow, or orange pepper 2 (28 oz.) cans diced tomatoes with juice 2 cans rinsed black beans 1 large can pumpkin puree 1 can sliced black olives 1 bottle (12 oz.) Pumpkin Ale (e.g. America's Original Pumpkin Ale - Buffalo Bill's Brewery or Harvest Moon Pumpkin Ale) 2 heaping Tbsp. chili powder (or more to taste) 2 Tbsp. ground cinnamon 1 tsp. ground nutmeg 2 pinches of brown sugar coarse salt & freshly ground pepper to taste sour cream chopped green...

Autumn Leaf Abstract The morns are meeker than they were, The nuts are getting brown; The berry's cheek is plumper, The rose is out of town. The maple wears a gayer scarf, The field a scarlet gown. Lest I should be old-fashioned, I'll put a trinket on. ~ Emily Dickinson Chrysanthemum 'Flower of the Month' Texture

"It (pheasant) is the king of earthly poultry , as the primacy of aquatic birds belongs to the swan. What more exquisite flesh can you eat." ~ Olivier de Serres ( http://en.wikipedia.org/wiki/Olivier_de_Serres ) ~ Pheasant country (Hubbard Lake) ~ Prime pheasant habitat ______________________ ROAST PHEASANT with 'SHOTGUN SAUCE' ~ With Michigan's prime habitat of open fields, forest edges, and marshy wetlands, 'Ring-necked Pheasants' thrive. This delicious recipe pays homage to this stately bird (almost too beautiful to eat) and hopefully my dear friend, Anne*, who verbally shared this treasured recipe, 'tweaked' a bit throughout the years. _______ 1 dressed and cleaned pheasant per person vegetable oil Basting Sauce: Combination of orange juice, 7-up, and white wine coarse salt & freshly ground pepper Stuffing (per person) 1/3 cup cooked wild rice* 2 Tbsp. toasted pine nuts 1 Tbsp. fresh thyme 1 Tbsp. melted unsalted butter...

"I love the fall. I love it because of the smells that you speak of; and also because things are dying, things that you don't have to take care of anymore, and the grass stops growing." ~ Mark Van Doren BUTTERNUT SQUASH RAVIOLI with SAGE BROWN BUTTER SAUCE ~ Prepackaged ravioli made this a 'simply' delicious autumn treat 1 (2 lb. 4 oz.) package fresh butternut squash ravioli ( found at Costco) 1 stick unsalted butter 1-2 heaping Tbsp. freshly chopped sage leaves 2 Tbsp. balsamic vinegar 1/2 cup toasted pine nuts freshly grated Parmesan cheese Carefully place ravioli into large pot of boiling salted water. Cook until ravioli begin to float, about 3-4 minutes. While waiting for water to boil, in large sauté pan melt butter over hight heat. Add sage. Cook until butter begins to brown and sizzle, about 1 minute. Remove from heat and whisk in vinegar. Transfer ravioli to pan and toss to combine. Serve topped with toasted pine nuts and freshly grated Parmesan chee...

"Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns." ~ George Eliot AUTUMN VEGETABLE SOUP ~ Delicious, healthy, heartwarming soup, loaded with gorgeous autumn veggies. Slightly adapted from Ellie Krieger at Fine Cooking _____________________________ 2 Tbsp. extra-virgin olive oil 3 medium diced carrots 1 medium diced large yellow onion 2 minced garlic cloves 2 cups (1/2 in. cubed) peeled butternut squash 1 tsp. Lawry's seasoned pepper coarse salt and freshly ground pepper to taste pinch cayenne pepper or more to taste 1 quart organic chicken stock/broth 1 14.5 oz. can diced tomatoes 1 tsp. chopped fresh thyme or more to taste 2 cups coarsely chopped kale 1 cup chickpeas Heat oil in large stockpot over medium-high heat. Add carrots and onion and cook, stirring occasionally, until they begin to soften, about 6 minutes. Add garlic and cook for 1 minute more. Add squash, seasoned pepper, salt ...

"Autumn is a second spring when every leaf is a flower." ~ Albert Camus CHRYSANTHEMUM ~ LEAVES __________ November comes And November goes, With the last red berries And the first white snows. With night coming early, And dawn coming late, And ice in the bucket And frost by the gate. The fires burn And the kettles sing, And earth sinks to rest Until next spring. ~ Clyde Watson _____________ Join Carolyn at Sweet Home and Garden for November Muse Day