THE DAY BEFORE ... NEW YEAR'S EVE

"Your success and happiness lies in you. Resolve to keep happy, and your joy and you shall form an invincible host against difficulties." 

~ Helen Keller

Holiday Bouquet 

(Alstroemeria and Greens)

WELCOME WINTER SOLSTICE!

"No winter lasts forever; 

no spring skips it's turn."

~ Hal Borland

Green Man ~ Hubbard Lake December Sunset

_________

“O, wind, if winter comes,

can spring be far behind?"

~ Percy Shelley

AUTUMNAL EQUINOX

"Lord it is time. 

The summer was very big. 

Lay thy shadow on the sundials,

and on the meadows let the winds go loose.

Command the last fruits that they shall be full; 

give them another two more southerly days, 

press them on to fulfillment 

and drive the last sweetness into the heavenly wine."

~ Rainer Maria Rilke

'HEAVENLY WINE' SUNSET

(Hubbard Lake, MI)

"Spring makes its own statement, so loud and clear that the gardener seems to be only one of the instruments, not the composer." 

~ Geoffrey B. Charlesworth

'Kaleidoscope Trillium'

FAREWELL MARCH! ~ GRILLED ROSEMARY BALSAMIC PORK TENDERLOIN & ROASTED SWEET POTATOES

"It was one of those March days when the sun shines hot and the wind blows cold: when it is summer in the light, and winter in the shade."

  ~ Charles Dickens, Great Expectations

Muscari 

(Grape Hyacinth)

 GRILLED ROSEMARY BALSAMIC PORK TENDERLOIN & ROASTED SWEET POTATOES

 ~ Moist and tender, perfect for a 'simple one plate spring supper'. 

(Slightly adapted from RecipeGirl.com )

2  lbs pork tenderloin (silver skin removed)

4  Tbsp. Balsamic vinegar

1/2  cup extra-virgin olive oil

2  tsp. crushed garlic

3  Tbsp. chopped 'fresh' rosemary

3  Tbsp. chopped green onions

1/4  cup freshly squeezed lemon juice

1  Tbsp. freshly ground cracked pepper

coarsely ground sea salt to taste

2-3  Tbsp. white balsamic vinegar

1. Combine marinade ingredients and pour over prepared tenderloins. Refrigerate for at least 6 hours, turning frequently. (Can also use a large ziplock bag). 
2. Prepare grill. Let tenderloins sit at room temperature for about 30 minutes before grilling. Remove from marinade and grill on high for 8-12 minutes or until internal temperature reaches 150º. Allow to rest 5-10 minutes before slicing. 
3. While tenderloins are cooking, heat marinade on high then turn down to reduce. Add white balsamic vinegar. 

ROASTED SWEET POTATOES

4 scrubbed sweet potatoes (peeled or unpeeled)

extra-virgin olive oil

coarse salt & freshly ground cracked pepper

Slice potatoes in thin wedges or chop in bite-size pieces. Place in ovenproof pan or iron skillet. Toss with olive oil. Sprinkle with cracked pepper and coarse salt. Bake in 450º oven or 45 minutes or until roasted. (4 servings)

VERNAL EQUINOX

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

WELCOME WINTER!

"Winter, a lingering season, is a time to gather golden moments,

embark upon a sentimental journey, and enjoy every idle hour."

~ John Boswell

'Old Man Winter'

NOVEMBER SONG ...

Hating to say goodbye,

heart shaped clumps of hosta cling ...

LIVIN'/LOVIN' SIMPLE MID-OCTOBER LIFE AT THE LAKE (SIMPLE GRILLED RIBEYES ~ SIMPLE KALE AND ROMAINE CAESAR SALAD)

 “Today you are You, that is truer than true. There is no one alive who is Youer than You.”

~  Dr. Seuss

Mid-October Sunset

(Hubbard Lake, MI)


SIMPLE GRILLED RIBEYES

Ribeye Steaks
Extra-virgin olive oil
chopped fresh rosemary
fresh chopped garlic to taste
freshly ground black pepper to taste

• Slather steaks with olive oil, chopped fresh rosemary, garlic, and black pepper. Allow to rest for 20 minutes or so before grilling.
• Grill on high to desired donedoness. We enjoy steaks rare/med rare but all depends on temp outside and your grill. Allow steaks to rest a bit before eating.

SIMPLE KALE AND ROMAINE CAESAR SALAD

 6 oz. bunch of sliced Kale (center spine remove if large)
6  oz. bunch of sliced Romaine Lettuce

Lemon (squeezed juice plus zest)
2 cloves minced garlic
1  Tsp. anchovy paste
1  Tsp. Dijon Mustard
6  Tbsp. extra-virgin olive oil
coarse salt and freshly ground black pepper

freshly grated Parmesan cheese to taste

Combine lemon, garlic, anchovy paste, Dijon, olive oil, salt & pepper in blender until thick. Lightly toss with greens and top with grated Parmesan.

Mt Maria

(Hubbard Lake, MI)

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.)