THE VILLAGE VOICE

"Lord it is time.  The summer was very big.  Lay thy shadow on the sundials, and on the meadows let the winds go loose.  Command the last fruits that they shall be full;  give them another two more southerly days,  press them on to fulfillment  and drive the last sweetness into the heavenly wine." ~ Rainer Maria Rilke AUTUMNAL EQUINOX (Hubbard Lake, MI) MUSHROOM SPINACH BREAKFAST MUFFINS ~  Super easy ... super good  12  oz. favorite mushrooms thinly sliced (save 12 nice slices for top) 1  10 oz. package frozen chopped spinach, thawed 6  organic eggs 1/4  cup milk, sour cream, or cottage cheese 2  cups grated favorite cheese (cheddar, triple Mexican mix, feta, etc.) coarse salt and freshly ground pepper to taste 1  cup grated favorite cheese (Parmesan is good ...) Heat olive oil in large skillet and add sliced mushrooms. Saute about 10 minutes or unt...

"You needn't tell me that a man who doesn't love oysters, asparagus, and good wines has got a soul, or a stomach either. He's simply got the instinct for being unhappy." ~ 'Saki', pen name of Scottish writer Hector Hugh Munro (1870-1916)  CRUSTLESS ASPARAGUS/FRESH BABY SPINACH QUICHE ~  Little effort delicious Breakfast/Brunch treat slightly adapted from LowCarbYum.com  8  oz. or more fresh asparagus  2  cups baby spinach leaves 6  beaten organic eggs 2  1/4  cup grated mozzarella cheese 2  Tbsp. grated Parmesan cheese 2  cloves mined garlic coarse salt and freshly ground pepper to taste Grease 9-inch pie/quiche dish. Combine eggs with 2 cups of grated mozzarella cheese and garlic. Reserve about 1/3 cup of egg mixture. Sir spinach leaves in remaining egg mixture and our into prepared dish. Layer or arrange asparagus on top of egg mixture.  Pour reserved egg mixture on top....

“The best of all medicines is resting and fasting." ~ Benjamin Franklin ~ Michigan Sunrise ( Leelanau Peninsla ) _________ BANANA BREAD FRENCH TOAST ~ Treasured retro-recipe compliments of chef/owner Keith Famie (past Les Auteurs Restaurant -Royal Oak, MI) __________ Banana bread: 2 cups sifted all purpose flour 1 tsp. baking soda 1/2 tsp. salt 1/2 cup room temp unsalted butter 1 cup sugar 2 eggs 1 cup (about 2) mashed ripe bananas 1 tsp. fresh lemon juice 1/3 cup milk 1/2 cup chopped pecans French Toast: 4 large eggs 1/4 cup whipping cream 2 Tbsp. brown sugar 1 tsp. vanilla extract 1/4 tsp. ground nutmeg 1/4 tsp. ground cinnamon 3 Tbsp. butter Michigan Maple syrup ______________ Banana Bread : Preheat oven to 350-degrees. Generously butter 9x5x3-inch loaf pan. Sift first 3 ingredients into small bowl. Cream butter in large bowl until light. Gradually beat in sugar then adding eggs, 1 at a time. Add mashed bananas and lemon juice and beat until well blended. Mix in dry ingre...

"Happily we bask in this warm September sun, Which illuminates all creatures..." - Henry David Thoreau ~ Basking in the morning sun _______________ HUBBARD LAKE BREAKFAST ~ Fit for a king and large enough to feed his army __________ 5 lbs. well scrubbed red skin potatoes 3 lbs. favorite seasoned bulk sausage 2 large chopped sweet onions 1 large chopped red pepper 1 large chopped yellow pepper 1 large chopped orange or green pepper 2 dozen large organic eggs 1 lb. shredded Pinconning cheese (or mixed cheddar & colby ) 1/2 lb. cubed Pinconning cheese vegetable oil coarse salt & freshly ground black pepper to taste Par-boil red skins in salted water and slice into wedges. Coat lightly with vegetable oil. Brown sausage in large skillet or paella pan . Add chopped onions and cook until limp. Next add chopped peppers and continue cooking until soft. Add potatoes and combine well with other ingredients until heated through. Season with salt & pepper. Whisk eggs and ad...

STILL CRAZED ~ TULIP FEVER VIDALIA BREAKFAST SOUFFLE ~ adapted from Georgia On My Menu * 8 oz. day old French bread 1/2 cup unsalted butter 4 large thinly sliced Vidalia onions 2 heaping cups grated Swiss cheese 4 large organic eggs 1 1/2 cups half & half 1 Tbsp. fresh thyme 1 tsp. Hungarian paprika pinch of coarse salt & cracked pepper Preheat oven to 350-degrees. Cube bread and place in buttered souffle dish. Melt butter in large skillet and saute onions until translucent. Scatter over bread and cover with cheese. Beat eggs with half & half. Season with thyme, paprika, salt & pepper. Pour over bread, onions and cheese, pressing down to soak bread. Sprinkle top with additional paprika. Cover and refrigerate or bake 45 minutes or until set and knife inserted in middle comes out clean. (6-8 servings) SPRING SALAD ~ tasty blend of fruit & vegetables * 4 cups Spring mix greens 2 cups broccoli flowerets 1 cup sliced strawberries fresh pineapple to taste DRESSING: 1/...

"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found." ~ Calvin Trillin * For more information on Calvin Trillin visit Wikipedia http://en.wikipedia.org/wiki/CalvinTrillin ___________________________ ~ St. Patrick's Day Corned Beef 'N Cabbage _______________________ CORNED BEEF HASH ~ delicious 'Hangover' breakfast === 4 cups chopped corned beef 4 cups diced par-boiled potatoes (bring to boil, simmer 10 minutes & drain) 6 Tbsp. unsalted butter 2 Tbsp. olive oil 1 large chopped onion 1 minced garlic clove 1 chopped red bell pepper 1/2 chopped orange or yellow pepper 1/2 chopped green bell pepper fresh chopped parsley 1 tsp. thyme 2 tsp. Lawry's Seasoned pepper kosher salt & fresh cracked pepper to taste 1 small bunch chopped green onions 6 poached eggs In large skillet, melt 4 Tbsp. butter. Add onion, garlic, and peppers and cook until wilted. Coat...

~ WARM UP AFTER A BRISK MORNING WALK ~ MULLED POMEGRANATE CIDER (naturally antioxidant rich) * 6 halved cinnamon sticks 1 Tbsp. whole cloves 1 tbsp. allspice 2 16- ounce bottles pomegranate juice 2 quarts apple cider 1/4 cup fresh lemon juice Combine all ingredients in large saucepan and simmer over low heat for 10 minutes. Pour through a tea strainer into mugs. ___________________ PUMPKIN SCONES ~ delicious recipe found on coffeeworks.blogs.com * 2 cups flour 1/2 cup brown sugar 1/4 tsp. ground ginger 1/2 tsp. nutmeg 1/4 tsp. allspice 1/2 tsp. ground cinnamon 1 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 1/2 cup cold unsalted butter 1/3 cup buttermilk 1/2 cup pumpkin 1 tsp. vanilla extract Mix together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut butter into small pieces and cut into flour. Mixture should look like coarse crumbs. In a separate bowl mix together pumpkin, buttermilk and vanilla. Add to flour mixture and mix until dough c...

'TUMMY COATER' BREAKFAST (to stomach the stressful afternoon LION GAME) OATMEAL BUTTERMILK PANCAKES (good with added blueberries) 2 cups uncooked oats 2 cups buttermilk 2 cups Bisquick 2 tbsp. brown sugar 2 beaten eggs 3 Tbsp. oil 2 tsp. vanilla Combine oats and buttermilk. Let stand 5 minutes. Combine Bisquick and brown sugar. Add to oat mixture along with eggs, oil and vanilla. Stir to blend. Drop 1/4 cupfulls onto prepared griddle. (approximately 16 pancakes to a batch) MAPLE GLAZED BACON Thick sliced bacon Maple syrup Cracked pepper Line a broiler sheet with foil and spray top with Pam. Spread bacon on top and drizzle each slice with maple syrup. Top with cracked pepper. Bake in 400 degree oven approximately 30 minutes or until crisp.