FEELS LIKE SPRING! (Record breaking 63-degrees) ~ FRENCH BLUE CHEESE SPRING SOUP & THE VILLAGE CLUB POPOVERS

“One swallow does not make a spring, nor does one fine day."

~ Aristotle

~ Spring bouquet

(Gerbera daisy & tulips)

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FRENCH BLUE CHEESE SPRING SOUP

~ A taste of spring in January (National Soup Month)

1 bunch carefully washed and chopped leeks (white part only)

1 chopped onion

1/2 cup chopped celery

1/4 cup unsalted butter

2 quarts organic chicken broth

6 cubed (well-scrubbed) cubed redskin potatoes

2 chopped carrots

1 bunch fresh trimmed asparagus, cut in 1-inch pieces

with snapped tips reserved

1/3 cup Arborio rice

1/2 lb. fresh baby spinach leaves

1 cup half & half (or heavy cream)

coarse salt & white pepper to taste

1/2 lb. crumbled mild blue cheese (Bleu D'Auvergne) Roquefort or a mild Stilton

Melt butter in large stockpot. Saute leeks, onion and celery. Cook until vegetables are soft.
Pour in chicken broth and bring to boil. Add potatoes, carrots, and rice. Cover and simmer 15 minutes. Remove lid and add asparagus stems. Cover and cook another 10 minutes or until rice and vegetables are tender.
Add spinach, asparagus tips, and half & half. Season with salt & white pepper. Cook another 5 minutes.
Ladle into warmed bowls and top with cheese. (8-10 servings)

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THE VILLAGE CLUB POPOVERS

~ A favorite recipe from the delightful local cookbook, POPOVERS to PANACHE

5 eggs

4 cups milk

5 1/2 cups all-purpose flour

1/4 tsp. salt

1/4 tsp. sugar

3 tsp. vegetable oil

Beat the eggs and milk in a bowl. Stir in the flour, salt and sugar. Chill, covered for 24 hours. Place 1/4 tsp. of the oil in each of 12 popover tins or sups. Fill the popover tins three-quarters full with batter. Bake at 325-degrees for 1 hour and 15 minutes. (serves 12)

Note: If baking a smaller batch of popovers, keep the batter chilled until ready to bake. Nonstick popover tins may be filled with batter and chilled overnight before baking.

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)

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

'JUST FOR ONE'S HEALTH' ... ~ PURPLE CONEFLOWER (Echinacea purpurea) / 'NOT YOUR ORDINARY' BLUEBERRY MUFFINS

"Just for one's health ... it is very necessary to work in the garden and to see the flowers growing." Vincent Van Gogh PURPLE CONEFLOWER ( Echinacea purpurea ) 'NOT YOUR ORDINARY' BLUEBERRY MUFFINS ~ On the lighter side, these are always a family favorite from ... PICNIC! Recipes and Menus for Outdoor Enjoyment 1 2/3 cups flour 1/3 cup wheat germ 3/4 cup sugar 1/2 t sp. salt 1 tsp. baking soda 1 1/2 cups MICHIGAN blueberries (preferably small wild ones) 1 cup buttermilk 2 Tbsp. melted unsalted butter Preheat oven to 400-degrees. In large bowl, combine flower, wheat germ, sugar, salt, and baking soda. Add blueberries and stir to coat. Add buttermilk and butter. Stir until just mixed. Spoon batter into greased muffin pans. Bake 18 minutes or until golden brown. Cool in pans for 2 minutes. "The purple coneflower isn't really purple at all. The large, eye-catching flowers are bright rose-pink. Each flower has a bristly iridescent orange cent...

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