"BLUE MONDAY" ~ designated "The Bleakest Day of the Year"

Hubbard Lake Sunset

(January 20th)

"Next to jazz music, there is nothing that lifts the spirit and strengthens the soul more than
a good bowl of chili."

~ Harry James

BIG BATCH HUBBARD LAKE CHILI

6-7 pounds ground beef

3 Tbsp. olive oil

3 large coarsely chopped Spanish onions

6 cloves minced garlic

1 each red, yellow, orange and green chopped pepper

4 (28-ounce) cans chopped tomatoes

1 cup chili powder

1 Tbsp. cracked pepper

coarse salt

1 Tbsp. Lawry's Seasoned Pepper

1 (40-ounce) can spicy hot chili beans

1 (14-ounce) can spicy chili beans

3 (15-ounce) cans whole kernel corn

2 (4-ounce cans) drained sliced black olives

Brown meat, drain excess grease and add olive oil. Brown onions and garlic. Add peppers and saute until soft. Cover with canned tomatoes and their liquid, chili powder, salt and peppers. Bring to boil then reduce heat to low. Cover and simmer 1 hour, stirring occasionally. Stir in beans and their liquid, corn with liquid, and olives. Simmer gently for 20 minutes or until heated through. Serve in big bowls topped with shredded cheese, Garden Fresh salsa and a side of kettle style Blue Corn Tortilla chips.

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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...

FIRE TO WARM THE SOUL & BODY ~ SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

" The sun broke like an egg into a full sunset and the water caught fire." ~ Pamela Johnson January sunset (Hubbard Lake) __________________ SOUPE A L'OIGNON GRATINEE (adapted from Mastering the Art of French Cooking ) “Onion soup sustains. The process of making it is somewhat like the process of learning love. It requires commitment, extraordinary effort, time, and will make you cry." ~ Ronni Lundy _________________________________________ (FRENCH ONION SOUP) 6 pounds thinly sliced yellow onions 6 Tbsp. butter 3 Tbsp. oil 1 tsp. salt 1 tsp. sugar 6 heaping Tbsp. flour 5 quarts good beef stock 2 cups dry white wine coarse salt and cracked pepper few drops of Kitchen Bouquet 12 Tbsp. Cognac 1 pound Swiss cheese* 1 - 1 1/2 pound assorted shredded cheddar, Colby and Swiss or Parmesan Cook onions slowly in butter and oil in covered stockpot for 15 minutes. Uncover, raise heat to moderate , and stir in salt and sugar. Cook for 30-40 minutes stirring frequently until on...

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

THE VILLAGE VOICE

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