THE VILLAGE VOICE

"Winter, a lingering season, is a time to gather golden moments, embark upon a sentimental journey, and enjoy every idle hour." ~ John Boswell 'Old Man Winter'

Hating to say goodbye, heart shaped clumps of hosta cling ...

  “Today you are You, that is truer than true. There is no one alive who is Youer than You.” ~  Dr. Seuss Mid-October Sunset (Hubbard Lake, MI) SIMPLE GRILLED RIBEYES Ribeye Steaks Extra-virgin olive oil chopped fresh rosemary fresh chopped garlic to taste freshly ground black pepper to taste Slather steaks with olive oil, chopped fresh rosemary, garlic, and black pepper. Allow to rest for 20 minutes or so before grilling. Grill on high to desired donedoness. We enjoy steaks rare/med rare but all depends on temp outside and your grill. Allow steaks to rest a bit before eating. SIMPLE KALE AND ROMAINE CAESAR SALAD  6 oz. bunch of sliced Kale (center spine remove if large) 6  oz. bunch of sliced Romaine Lettuce Lemon (squeezed juice plus zest) 2 cloves minced garlic 1  Tsp. anchovy paste 1  Tsp. Dijon Mustard 6  Tbsp. extra-virgin olive oil coarse salt and freshly ground black pepper freshly grated Par...

"Autumn carries more gold in its pocket than all the other seasons."  ~ Jim Bishop LEMON SPINACH LENTIL SOUP ~ A fall favorite 4  Tbsp. extra-virgin olive oil 2 diced stalks of celery 3  diced carrots 2  medium diced sweet onions 4-6  minced garlic cloves 3  bay leaves  1  Tbsp. chopped fresh thyme (1 tsp. dried) Freshly ground black pepper & coarse salt to taste 2  quarts organic chicken (or vegetable) broth 1  28 oz. can diced tomatoes 3  cups rinsed lentils (I like black, French green and red) juice and zest from large lemon 1/2  lb. baby spinach  In large stockpot, heat oil over medium heat. Add onions, carrots, and celery and cook until tender. Stir in garlic and thyme and cook for 2 minutes.  Add broth, tomatoes, bay leaves, and lentils. Bring to boil. Reduce heat and simmer 45 minutes or until lentils are soft.  Add lemon zest, juice, and spinach....

"Life is short, God's way of encouraging a bit of focus." ~ Robert Brault Two different worlds ... and I love both SALMON with BLUEBERRY SAUCE 2  lb. Salmon Filet 2  Tbsp. butter 2  cloves minced garlic 1  Tbsp. fresh thyme (or one tsp. dried) pinch of sea salt and freshly ground pepper to taste Sauce: 1  cup blueberries juice from lemon 1  Tbsp. Arrowroot powder or cornstarch 2  Tbsp. balsamic vinegar 1  tsp. Herbes de Provence 1/4  cup white wine 1  Tbsp. butter Heat grill. Rub salmon with butter and sprinkle with minced garlic and thyme and salt & pepper.  Grill to desired taste.  Sauce :  Mix juice of lemon with arrowroot powder or cornstarch in sauce pan. Add Blueberries, balsamic vinegar, Herbes de Provence, and white wine. Simmer on low for 20-30 minutes. Stir in butter and reserve until fish is done.   ...

June is bustin' out all over ...  Carefree Shrub Rose (June 'Flower of the Month' ~ the rose)