MULLED POMEGRANATE CIDER & PUMPKIN SCONES

~ 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.

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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 comes together (don't overmix).

Transfer to lightly floured surface and knead gently 3-4 times. Shape/pat dough into circle about 1 1/2 inch thick. Slice in half and cut each half into 3 equal pie-shaped wedges. Brush with egg glaze (1 egg beaten with 1 Tbsp. milk). Sprinkle with Turbinado sugar.

Bake on cookie sheet @ 375 degrees for 20 minutes or until toothpick comes out clean. (6 scones)

Note: Although delicious, consider adding dried cranberries for added flavor. Liking the looks and taste of crispy 'nooks and crannies', instead of kneading, simply let rest for 5 minutes then drop 1/3 cup scoops of dough onto greased cookie sheet. Paint with egg wash, sprinkle with sugar and bake. Consider making a double batch. (16 -18) scones)

Serve with ~ PUMPKIN SPICE BUTTER

1/4 cup soft sweet butter

1/4 cup pumpkin puree

1 Tbsp. brown sugar

1 tsp. cinnamon

1/8 tsp. nutmeg

1/8 tsp. allspice

Combine all and mix until creamy.

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...

AS THE GARDEN GROWS (MID-JUNE GARDEN STROLL) ~ 'BURSTING BUDS'

"In June, as many as a dozen species may burst their buds on a single day. No man can heed all of these anniversaries; no man can ignore all of them." ~ Aldo Leopold WAVE PETUNIAS ROCK GARDEN WONDERS STREPTOCARPUS BLUE WONDERS GERBERA DAISY IN THE ROSE GARDEN CHOCOLATE COSMOS JOHNSON'S BLUE GERANIUM EVENING PRIMROSE ( Oenothera) - ASTILBE HYDRANGEA (ANNABELLA - MACROPHYLLA) ASTILBE KOUSA DOGWOOD JAPANESE PAINTED FERN - HOSTA

OCTOBER JOY ~ AUTUMN MINI-ROAD TOUR (HUBBARD LAKE, MI)

"There is no season when such pleasant and sunny spots may be lighted on, and produce so pleasant an effect on the feelings, as now in October." ~ Nathaniel Hawthorne Up driveway and overhead sky (Click on all photos for larger view ) 'Wa-gi-daa-king' Autumn South shore drive South Shore view West Branch River West Shore Drive Tamarack Island Old Marina Down hill Mt. Maria view Down hill Mt. Maria Remains of the Day (October Sunset)

THE VILLAGE VOICE

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