FAREWELL SWEET SEPTEMBER ~ 'SIMPLE SEPTEMBER ONE PLATE SUPPER' APRICOT DIJON GLAZED SALMON & HONEY SRIRACHA ROASTED BRUSSELS SPROUTS

"September: It was the most beautiful of works, he'd always felt, evoking orange-flowers, swallows, and regret."

~ Alexander Theroux

Orange Mum

APRICOT DIJON GLAZED SALMON

Yummy autumn 'Simple One Pate Supper' - Salmon baked in apricot dijon glaze with ginger and lime compliments of Kevin Lynch at Closet Cooking

4 (6-oz) salmon filets or one large filet
1/4 cup apricot preserves
1 Tbsp. grainy mustard
1 Tbps. Dijon mustard
1 Tbsp. low sodium soy sauce (or tamari)
1 Tbsp. lime juice (added to recipe)
1 tsp. grated lime zest
2 tsp. grated ginger
2 tsp. grated garlic

Place salmon on baking dish.
Brush with mixture of apricot preserves, mustards, soy sauce, lime juice, ginger, and garlic.
Bake in preheated 400º oven until salmon just starts to flake easily, about 10 minutes. (4 servings)
(Option: marinate salmon in glaze 30+ minutes before baking.)

Apricot Dijon Glazed Salmon & Honey Sriracha Roasted Brussels Sprouts

HONEY SRIRACHA ROASTED BRUSSELS SPROUTS

Spicy roasted Brussels sprouts

compliments of Shared Appetite

1 1/2 lbs. Brussels sprouts

2 Tbsp. olive oil

Kosher salt

1 Tbsp. sriracha

3 Tbsp. honey

1 juiced lime

Preheat oven to 400º.
Cut off stem end of sprouts and pull off any yellow outer leaves. Cut in half.
Place sprouts in large bowl, drizzle with olive oil and season generously with Kosher salt. Toss to coat. Place in single layer on aluminum foil lined baking sheet. Roast for 35-40 minutes, shaking pan a few times throughout cooking process, until crisp and golden brown on the outside and tender on the inside.
Meanwhile, combine srircha, honey, and lime in small bowl. Season with Kosher salt.
Remove sprouts from oven, transfer to large bowl, and drizzle with sauce. Toss lightly to coat and serve immediately. (Serves 4)

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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