THE VILLAGE VOICE

"Every year, in November, at the season that follows the hour of the dead, the crowning and majestic hours of autumn, I go to visit the chrysanthemums ... They are indeed, the most universal, the most diverse of flowers." ~ Maurice Maeterlinck CHRYSANTHEMUM November Birth Flower is the Chrysanthemum. The History and traditions surrounding the November Birth Flower, the Chrysanthemum is fascinating. There are many myths and legends about the origins of this tradition. It is believed that birthday celebrations originated in the Roman Empire and the origins of birth month flowers, such as the Chrysanthemum, could be said to date back to these times. During Roman birthday celebrations family and friends offered congratulations and brought gifts. The gifts included gemstone jewelry, such as the Topaz, and also flowers - the first traditions and origins of the November Birth Flower. ~ Birthstones.org ONION CHRYSANTHEMUMS ~ Delicious treat adapted from an old SUNSET MAGAZINE cli...

The chrysanthemum, the Flower of Happiness, was so revered in Japan that only the nobles could grow it. ~ Unknown ~ Chrysanthemum (Gold Flower) From the Greek khrūsanthemon , meaning gold flower : khrūs -, khrūso -, chryso - + anthemon , flower (from anthos ). ______________________ ONION CHRYSANTHEMUMS ~ Delicious treat adapted from an old SUNSET MAGAZINE clipping. As cut onions bake, they soften and open like flowers. __________________ 4-6 (6-8 oz.) red or yellow onions 1/4 cup extra-virgin olive oil coarse salt & freshly ground cracked pepper pinch of cayenne to taste 1/4 cup balsamic vinegar (dark or white) 1/2 cup toasted pine nuts, chopped walnuts or pecans chopped fresh rosemary, thyme, and chives Peel onions; trim tops and root ends if needed to sit flat. Set onion on root end. From top, cut through middle of each onion to 1/2 inch from bottom. Repeat 10-12 cuts (1/2 to 3/4 inches apart). Place onion, cut side up in 9x13-inch pan. Drizzle evenly with oil. Sprinkle with sa...

" THE ONION IS THE TRUFFLE OF THE POOR." ~ Robert J. Courtine ~ Autumn chrysanthemums __________________ ONION CHRYSANTHEMUMS ~ Delicious treat adapted from an old SUNSET MAGAZINE clipping. As cut onions bake, they soften and open like flowers.) * 4-6 (6-8 oz.) red or yellow onions 1/4 cup extra-virgin olive oil coarse salt, freshly ground cracked pepper, and cayenne 1/4 cup balsamic vinegar (dark or white) 1/2 cup toasted pine nuts, walnuts or pecans chopped fresh rosemary, thyme, and chives Peel onions; trim tops and root ends if needed to sit flat. Set onion on root end. From top, cut through middle of each onion to 1/2 inch from bottom. Repeat 10-12 cuts (1/2 to 3/4 inches apart). Place onion, cut side up in 9x13-inch pan. Drizzle evenly with oil. Sprinkle with salt, pepper and cayenne to taste. Bake, covered, in 400-degree oven until onions are very tender when pierced in center, about 1 hour. Uncover. Sprinkle evenly with vinegar, toasted nuts and herbs to taste. Bake...