FAREWELL SWEET SEPTEMBER! (LEMON SPINACH LENTIL SOUP)

"Autumn carries more gold in its pocket than all the other seasons." 

~ Jim Bishop

LEMON SPINACH LENTIL SOUP

~ A fall favorite

4  Tbsp. extra-virgin olive oil

2 diced stalks of celery

3  diced carrots

2  medium diced sweet onions

4-6  minced garlic cloves

3  bay leaves 

1  Tbsp. chopped fresh thyme (1 tsp. dried)

Freshly ground black pepper & coarse salt to taste

2  quarts organic chicken (or vegetable) broth

1  28 oz. can diced tomatoes

3  cups rinsed lentils (I like black, French green and red)

juice and zest from large lemon

1/2  lb. baby spinach 

• In large stockpot, heat oil over medium heat. Add onions, carrots, and celery and cook until tender. Stir in garlic and thyme and cook for 2 minutes. 
• Add broth, tomatoes, bay leaves, and lentils. Bring to boil. Reduce heat and simmer 45 minutes or until lentils are soft. 
• Add lemon zest, juice, and spinach. Cook until spinach wilts. Adjust seasonings. (Puree 1/2 of soup for creamier texture ~ add a bit of water if too thick). 

"HOW DO YOU GET FROM HERE TO THERE, WHAT DO YOU DO?" (JUNE ~ MID-JULY RECAP) ~ SALMON with BLUEBERRY SAUCE/SALMON with GRILLED PEACH SALSA

"Life is short, God's way of encouraging a bit of focus."

~ Robert Brault

Two different worlds ... and I love both

SALMON with BLUEBERRY SAUCE

2  lb. Salmon Filet

2  Tbsp. butter

2  cloves minced garlic

1  Tbsp. fresh thyme (or one tsp. dried)

pinch of sea salt and freshly ground pepper to taste

Sauce:

1  cup blueberries

juice from lemon

1  Tbsp. Arrowroot powder or cornstarch

2  Tbsp. balsamic vinegar

1  tsp. Herbes de Provence

1/4  cup white wine

1  Tbsp. butter

• Heat grill. Rub salmon with butter and sprinkle with minced garlic and thyme and salt & pepper. 
• Grill to desired taste. 

Sauce:  Mix juice of lemon with arrowroot powder or cornstarch in sauce pan. Add Blueberries, balsamic vinegar, Herbes de Provence, and white wine. Simmer on low for 20-30 minutes. Stir in butter and reserve until fish is done.  

SALMON with GRILLED PEACH SALSA

For Salsa:

2  Peaches, cut in half and pit removed

1  Tbsp olive oil

2  Tbsp. finely chopped red onion

Small seeded and chopped jalapeno pepper

1  Tbsp. balsamic vinegar

2  heaping Tbsp. chopped cilantro

1  tsp. honey

juice of fresh small lime

For Salmon:

1 large or 2  7-8 oz. salmon filets

extra-virgin olive oil

fresh (or dried) thyme to taste

freshly ground pepper and sea salt to taste

• Heat grill. Brush cute side of peaches with olive oil. Place cut side down on grill and grill peaches until caramelized but still hold their shape (about 3-4 minutes).
• Remove peaches, slip off skin, and cut into 1/2 inch cubes. Toss in bowl with olive oil, onion, jalapeno, balsamic vinegar, cilantro, honey, and lime juice. Let sit at room temperature for 30 minutes.
• While salsa rests, season salmon with olive oil, thyme, salt & pepper.
• Grill until desired taste or fish flakes easily. 
• Remove from grill and top with Peach Salsa. 

JUNE IS BUSTIN' OUT ALL OVER ... (Simple Pleasures)

June is bustin' out all over ... 

Carefree Shrub Rose

(June 'Flower of the Month' ~ the rose)

SPRING BLESSINGS ... (SIBERIAN SQUILL 'Scilla siberica')

Blessings in life are often small and overlooked ...

Scilla siberica (Siberian squill or wood squill) 

... a sure sign of spring!

APRIL LOVE (Spring Fever)

"It's spring fever. That is what the name of it is. And when you've got it, you want - oh, you don't quite know what it is you do want, but it just fairly makes your heart ache, you want it so!"

Mark Twain (Tom Sawyer, Detective.)

SIMPLE PLEASURES

“I adore simple pleasures. They are the last refuge of the complex.”

~ Oscar Wilde

Cheers to thawing April Lake!

(Hubbard Lake, MI)

SAYING GOODBYE TO WINTER ~ VERNAL EQUINOX

"Behold, my friends, the spring is come; the earth has gladly received the embraces of the sun, and we shall soon see the results of their love!"

~ Sitting Bull

Vernal Equinox

(Hubbard Lake, MI)

For lo, the winter is past,

the rain is over and gone;

The flowers appear on the earth,

the time of singing has come

and the voice of the turtledove

is heard in our land.

The fig tree puts forth its figs,

and the vines are in blossom;

they give forth fragrance.

Arise my love, my fair one,

and come away.

~ The Song of Solomon, 2:11-13

WON'T BE LONG NOW ~WITH 'THOUGHTS OF SPRING' (LENTEN-FARE: HONEY SALMON and ROASTED CAULIFLOWER)

"No matter how long the winter, spring is sure to follow."

  ~ Proverb

HONEY DIJON SALMON

~  delicious Lenten offering with Roasted Cauliflower and healthy baked Sweet Potato for color and flavor

1  lb. salmon (trout or like fish)

1/4  cup extra-virgin olive oil

3  Tbs. honey

3  Tbs. Dijon Mustard

2  cloves minced garlic

3  Tbs. fresh lemon juice plus zest

1/2  tsp. coriander

cayenne pepper to taste

dill weed to taste

freshly ground pepper to taste

• Combine oil, honey, mustard, garlic, lemon juice plus zest, coriander, cayenne, dill, and ground pepper. 
• Pour over salmon and marinate for 30 minutes or longer.
• Bring to room temperature and grill on high for 7 minutes or, depending on thickness, until done to liking.

ROASTED CAULIFLOWER

Separate head of cauliflower into florets. Spread florets on roasting pan sprayed with Pam. Drizzle florets with good olive oil and toss until coated. Sprinkle with freshly ground black pepper and coarse salt to taste. Roast at 425º for 25-35 minutes until golden brown.

DAYLIGHT SAVINGS ... SEIZE THE DAYLIGHT!

"Tempus fugit" 

(time flies)

'Kaleidoscope Clocks'

FAREWELL FEBRUARY (PRIMROSE-FLOWER the MONTH) ~ HONEY PECAN CRUSTED SALMON (LENTEN-FARE)

"The flowers of late winter and early spring occupy places in our hearts well out of proportion to their size."

-  Gertrude S. Wister

PRIMROSE

(FEBRUARY FLOWER of the MONTH)

HONEY PECAN CRUSTED SALMON

~ a delicious Lenten (anytime) treat

(compliments of ~ divadicucina.com)

2  salmon filets

coarse salt & freshly ground pepper

paprika

2  Tbsp Dijon Mustard

2  Tbsp honey

2  Tbsp melted unsalted butter

1  tsp Worcestershire Sauce

1/2  cup finely chopped pecans

1/2  cup finely chopped fresh parsley

• Preheat oven to 400º.
• Rinse fish and pat dry.
• Place skin side down on parchment or foil lined baking sheet.
• Whisk together mustard, honey, butter and Worcestershire.
• In small bowl combine pecans and parsley. Spoon a tablespoon of sauce in with nuts and combine. 
• Brush remaining sauce onto salmon filets. Press sticky pecan mixture to the top of filets.
• Bake for 15-18 minutes or until thickest part of fish flakes.

"A million tomorrows shall all pass away 'ere I forget all the joy that is mine, today." 

~ Randy Sparks

January Sunset

(Hubbard Lake, MI)

HAPPY NEW YEAR!

"We will open the book.  Its pages are blank.  We are going to put words on them ourselves.  The book is called Opportunity and its first chapter is New Year's Day."

  ~ Edith Lovejoy Pierce

Tourtière

This has been an amazing year connecting with my blogging/FB friends (have met dear ones in person and goal to meet more). Reaching out has filled my ♥ with appreciation/love, knowing our 'cyber souls' must shine ...

My 'Home Baked' sign is a gift from dear Liz Watkin ... we are 'kindred souls from across the sea' ... how touched to receive this thoughtful gift! And I could go on ...

In gratitude for remarkable/inspiring people in my life ... I am indeed a 'rich' woman!

Let the 'New Year' spark us all to reach out ... a gift that fills our hearts with riches that $$ can't buy.

CHEERS! (RINGING IN THE NEW YEAR ~ OYSTER STEW)

"Year's end is neither an end nor a beginning but a going on, with all the wisdom that experience can instill in us." 

~ Hal Borland 

CHEERS!

OYSTER STEW

~ a 'rich' holiday tradition for Christmas or the New Year ... delicious recipe adapted from Simply Recipes, a great site and one that cooks much like I do ...

1  pint freshly shucked oysters (such as bluepoint)

5  Tbsp. unsalted butter

1/4  cup flour

2  minced celery stalks plus leaves

1  minced sweet onion

2 minced garlic cloves

1  3/4  cup milk

1/4  cup cream (or all milk if you choose but once a year the cream is good)

1/4 - 1/2 tsp. cayenne pepper (to taste)

coarse salt and freshly ground pepper to taste

1/2  cup minced fresh parsley (reserve a tad for garnish)

Crisp crumbled bacon for garnish (optional)

Oyster crackers

• Strain oyster juice thorough fine sieve. Remove grit and reserve juices. Rinse oysters under cold water and set aside.
• Melt butter in stock pot over medium heat. Add flour and stir to make a roux. Reduce heat and cook mixture, stirring often, until color of coffee-with-cream. Stir in celery, onions and garlic and cook 2-3 minutes, stirring frequently.
• Add oyster juice and any juices in reserved oyster bowl. The flour in roux will absorb liquid and turn into a paste. Slowly add milk/cream, stirring to incorporate as you pour in. Add cayenne to taste. Heat soup to steamy over low heat (below simmer) for 10-15 minutes. 
• Add oysters and cook for another 2 minutes or until edges begin to curl. 
• Season with salt, freshly ground pepper and minced parsley. (If too thick, add more milk/cream). 
• Serve garnished with fresh parsley, crisp crumbled bacon, and oyster crackers. (4-6 servings) 

THOUGHTS ON THE END OF ANOTHER YEAR ...

"But what minutes!  Count them by sensation, and not by calendars, and each moment is a day." 

~ Benjamin Disraeli

NOVEMBER IS WINDING TO AN END ~ WHERE DID THE YEAR GO? (SWEET AUTUMN SALMON ~ ROASTED BRUSSELS SPROUTS, SWEET POTATOES & CRANBERRIES)

"Old Time, that greatest and longest established spinner of all! .... his factory is a secret place, his work is noiseless, and his hands are mutes." 

~ Charles Dickens

My beloved Grandfather clock speaks ...


SWEET AUTUMN SALMON

~ This fish is good!

2  lbs. salmon fillet
1  Tbsp. sweet butter
1  Tbsp. honey
1 Tbsp. brown sugar
2  Tbsp. soy sauce
2  Tbsp. Dijon mustard
1  Tbsp. extra-virgin olive oil
1-2 cloves minced garlic
fresh (or dried) thyme to taste
freshly ground cracked pepper

• Rinse and pat dry salmon.
• Combine butter, honey, and brown sugar and melt together in small pan. 
• Add soy sauce, Dijon mustard, olive oil, garlic, thyme and pepper. Pour over fish and marinate 30 minutes or longer.
• Grill over hot coals for 8-10 minutes - depending on thickness and preferred salmon doneness. Leftover marinade can be heated well and served over fish.

ROASTED BRUSSELS SPROUTS, SWEET POTATOES & CRANBERRIES

~ a yummy autumn/holiday side dish sure to please all 

(compliments of Danielle @ http://eatingcuriously.com/)

1  lb.  Brussels sprouts

2  sweet potatoes (cut in small wedges)

1  1/2 cups of fresh or frozen cranberries

1/2  large sweet onion (cut in small wedges)

2  Tbsp. extra-virgin olive oil

1  1/2  Tbsp. balsamic vinegar

1  Tbsp. maple syrup

1/4  tsp. cinnamon

coarse salt & freshly ground pepper to taste

• Preheat oven to 400º.  Spray large baking sheet with oil.
• Stem and halve Brussels sprouts and place in large bowl. Add wedges of sweet potatoes, onions, and cranberries. 
• Combine olive oil, balsamic vinegar, maple syrup, cinnamon, salt & pepper. Toss with veggies & cranberries.
• Spread all evenly on baking sheet. Roast for 15 minutes, flip/stir and return to oven for another 15 minutes.