WANING THOUGHTS of YESTERDAY ~ AUTUMN TETRAZZINI with ROASTED RED PEPPERS & ARTICHOKES

"The thinnest yellow light of November is more warming and exhilarating than any wine they tell of. The mite which November contributes becomes equal in value to the bounty of July."

~ Henry David Thoreau

~ Out the window (waning colors)

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AUTUMN TETRAZZINI with ROASTED RED PEPPERS & ARTICHOKES

~ Though similar, this rich and colorful dish (adapted from April, 2005 Southern Living) with a slightly different twist is a tasty change from traditional tetrazzini (Archives: November 24, 2006).

1 (12-oz) package 'straw & hay' (green & white) fettuccine or all spinach or regular

1/4 cup unsalted butter

1 coarsely chopped sweet yellow onion

8 oz. sliced mushrooms

3 Tbsp. flour

1 tsp. coarse salt

1 tsp. white pepper

3 cup milk or half & half

3 cups chopped turkey

1 cup chopped roasted red peppers

1 (14-oz) can drained and chopped artichoke hearts

1 cup white wine

2 cups shredded Parmesan cheese

(or 1 cup shredded Parmesan & 1 cup shredded white cheddar)

1 cup sliced almonds or pine nuts

3 Tbsp. chopped parsley

Preheat oven to 400-degrees.
Cook pasta according to package directions; drain and set aside.
Melt butter in large skillet. Add onion and mushrooms and saute 7-10 minutes over medium-high heat or until tender. Gradually stir in flour, salt and white pepper. With whisk, add milk (half & half), stirring constantly for 5 minutes or until thickened. Whisk in wine. Remove from heat. Fold in turkey, artichoke hearts and roasted peppers.
Lightly grease 9 x 13 in. pan. Layer with half of pasta, half of turkey mixture and 1 cup of cheese. Repeat layers with remaining pasta, turkey mixture and cheese. Sprinkle top with almonds and parsley.
Bake 20-25 minutes or until bubbly. (6-8 servings)

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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