OCTOBER'S END

"WA-GI-DAA-KING" SUNSET

(Hubbard Lake)

one last look ~

"THE MIGHTY AU SABLE"

ONE LAST LOOK ~

GLENNIE

BLACK BEAN SOUP

~ DEVIL'S NIGHT ~


BLACK BEAN SOUP

~ perfect for a scary night ...

featured in Diary of a Ho-Hum Housewife
*

extra-virgin olive oil
1 bunch of leeks, washed well and chopped
4 cloves garlic, minced
6 carrots, scraped and sliced diagonally
4 ribs celery (include leaves), chopped
3 jalapeno peppers, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1/4 cup ground cumin
1/4 cup dried oregano
1 pound black turtle beans,
soaked overnight in cold water
4 quarts chicken stock
1/2 cup fresh lime juice
1/2 cup sherry
1 bottle Corona beer
coarse salt and cracked pepper
1/2 Tbsp. Mc Cormick's garlic pepper
1/2 cup fresh cilantro (1/4 cup dried)

for garnish~

sour cream
salsa
chopped green onions



Saute leeks, garlic, carrots, celery and peppers
stirring occasionally until wilted. Add cumin and oregano.
Rinse and drain beans and add to pot.
Cover with chicken stock.
Bring to boil then gently simmer, uncovered,
until beans are tender (about 2 hours).
Add additional stock if too thick.
Stir in lime juice, sherry and beer.
Season to taste with salt and pepper.
(for those who like it hotter, add 1 tsp. crushed red pepper flakes)
Add cilantro before serving.

Garnish with sour cream, salsa, and chopped green onions

(serves 8)

Note: this soup is SO tasty, double the recipe!

CHICKEN SOUP with RICE

OCTOBER






















" In October
I'll be host
to witches, goblins
and a ghost.
I'll serve them
chicken soup
on toast,
Whoopy once
whoopy twice
whoopy chicken soup
with rice."

~ Maurice Sendak

__________________________

CHICKEN SOUP WITH RICE

( serves 4 so double for hearty eaters)

*

2 cups uncooked brown rice
1 Tbsp. olive oil
1 medium onion, chopped
3 garlic cloves, chopped
8 ounces fresh shitake mushrooms ( about 4 cups),
8 cups organic chicken stock
1 Tbsp. chopped fresh rosemary (1 tsp. dried)
crumbled or chopped
1 15-ounce can chickpeas,
drained and rinsed
1 (15-ounce) bags baby spinach leaves
2-3 cups shredded cooked chicken
coarse salt and freshly ground pepper
1/2 cup freshly ground Parmesan cheese

Cook rice in 4 cups of chicken broth or water,
about 30 minutes. Set aside.
In saute pan, saute onion in olive oil until tender.
Add garlic and mushrooms.
Saute until tender, about 5 minutes.
Add broth and rosemary;
Bring to boil, cover, and remove from heat.
Add rice, chickpeas, chicken and spinach.
Carefully return to boil.
Watch for spinach to wilt and add
a touch of sea salt and cracked pepper.
Garnish with Parmesan.

(reheat gently as needed to keep spinach green)

DAYLIGHT SAVINGS !

THANKS BEN !



















~ for the extra hour of sleep!

THINKING ~















IN BLACK & WHITE

THINKING in BLACK & WHITE

THINKING ~
IN BLACK & WHITE

THE END ~ DAYLIGHT SAVINGS















~ a very thought provoking time ...

OH, NO!

Our Tigers are ...

DEAD DONUTS!

VICTORY NUTS

(noshing during the World Series)

GARDENING TIP: If you haven't rescued your rosemary from the garden,

do it today. Pot the herb, bring it in the house and place in a sunny window ... enjoy the fresh rosemary all winter.

_________________

For each 6 cups of mixed nuts :

1/4 cup maple syrup

4 Tbsp. olive oil

3 heaping Tbsp. chopped fresh rosemary

1 1/2 tsp. cumin

1/2 tsp. cayenne pepper

Combine above ingredients and toss with nuts. Spread on baking sheet and toast for 15 minutes, stirring occasionally until browned. Season with coarse salt and cracked pepper.

(make lots ... we're going to need it!)

PEACEFUL VISIT TO HISTORIC GREENWOOD CEMETERY

Visit album at following link: http://picasaweb.google.com/Loonfeather/PEACEFULVISITHISTORICGREENWOODCEMETERY

BLOOMFIELD


VILLAGE

CRANBROOK ROAD

AUTUMN FLOWERS

AUTUMN FLOWERS

DEEP DISH DUTCH APPLE PIE

DEEP DISH DUTCH APPLE PIE

"Good apple pies are a considerable part of our domestic happiness."

~ Jane Austen

*

(October is the best month for apples ...
do yourself a favor and make a pie. If you choose,
omit the crust and make apple crisp.)

• 1 10-inch unbaked deep dish pie shell
  
  Topping:
  
  1 1/2 cups flour
  2/3 cup brown sugar, firmly packed
  2/3 cup sweet butter
  
  Filling:
  
  7-9 large baking apples (Northern Spy best)
  2 Tbsp. lemon juice
  3 Tbsp. flour
  3/4 cup sugar
  1 heaping tsp. cinnamon
  dash salt
  dots of butter
  
  Make topping: Combine flour and sugar. Cut in butter
  with pastry blender until mixture is consistency
  of coarse cornmeal. Set aside.
  Preheat oven to 400 degrees.
  Make filling: Core apples and pare, slicing into large bowl.
  Sprinkle with lemon juice.
  Combine flour, sugar, cinnamon and salt.
  Toss with apples. Turn into unbaked pie shell
  distributing evenly. Dot with butter. Cover with topping.
  Bake 45 to 60 minutes (apples bubbling).
• 
  

AUTUMN STROLL THROUGH BLOOMFIELD VILLAGE

AUTUMN STROLL THROUGH
BLOOMFIELD VILLAGE

HEARTY AUTUMN SALAD

~ adapted from STILL FIDDLING -in the kitchen

(enough to feed 15 hungry TIGER fans)

*

4-6 bunches chilled & torn Romaine lettuce

1 (16 oz.) can drained and rinsed chick peas

8 oz. crumbled feta cheese

3 cups drained & quartered artichoke hearts

1 large can drained & sliced black olives

Parmesan cheese

DRESSING:

3 large cloves garlic, crushed

1 tsp. sea salt

2 1/4 tsp. sugar

1 tsp. cracked black pepper

1 1/2 tsp. dry mustard

6 drops Tabasco

juice of 1 lemon

6 drops Worcestershire sauce

6 Tbsp. red wine vinegar

1/2 cup vegetable oil

1/2 cup plus 6 Tbsp. extra virgin olive oil

6 Tbsp. Hellman's mayonnaise

4 oz. Parmesan cheese

Place all ingredients for dressing in blender and blend until thick (3 minutes). Sprinkle 1 cup of grated Parmesan cheese over chilled lettuce. Top with remaining salad ingredients prior to serving. Toss with dressing or serve dressing on side.

OCTOBER GLORY

O C T O B E R

G L O R Y

HARVEST SOUP

HARVEST SOUP

(on chilly evenings when the night is as 'nippley' as a witch's titty ...
enjoy this hearty and healthy soup )

In 3 Tbsp. of olive oil, caramelize 1 chopped red onion and 1 chopped yellow onion (or a bunch of leeks). Season with 1 Tbsp. of Lawry's seasoned pepper and 1/2 Tbsp. California style garlic powder. Scrape brown bits from pan. Saute 1 head of savoy cabbage, and 1 each yellow, red, and orange chopped peppers. Carefully add 2 (49 oz.) cans or boxes of organic chicken broth. Add 3 medium peeled sweet potatoes, 1 (9 oz.) pkg frozen Italian green beans, 1 - 10 oz. pkg baby Lima beans, and 1 (10 oz.) pkg chopped spinach. Season with 3 Tbsp. fresh oregano (1 Tbsp. heaping dried ) and freshly ground pepper. Bring to gentle boil and simmer 20 minutes. The last 10 minutes, add 2 - 15 oz. cans drained and rinsed cannellini beans and 1 - 28 oz. can diced Italian tomatoes.

Adjust seasonings and enjoy!

AUTUMN AT LAST!

AT LAST

The sun shines ...
a gift to sustain us
through the long lonesome
W I N T E R

HELLO DETROIT!

HELLO DETROIT!

we remember ...
the beauty
we wear your scarred face
and feel the bruises

heal ...
once again
hold your head high
and reclaim your dignity.

WORLD SERIES

GO TIGERS!

~ Opening night ... first game ...

MUGSIE'S WILDCAT STEW

___________

5 lbs. beef stew

6 onions (med) cut into wedges

12 carrots, sliced in big chunks

2 28 oz. cans tomatoes (one diced and one stewed)

2 cups celery, chopped

2 heaping tbsp. brown sugar

2 tbsp. salt

6 tbsp. minute tapioca

1 cup seasoned breadcrumbs

Mix and bake at 325 degrees for 4 hours.

(Serves 8)

Note: Thanks Kelly for sharing the delicious recipe.

OCTOBER



When October leaves begin to fall,

And darkness steals the day,

Remember summer's gentle voice,

Whispering far away.