FAREWELL AUGUST ~ 'ENJOY THIS LATE SUMMER DAY'

~ Late August Sunset

(Hubbard Lake)

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"Let me enjoy
this late-summer day of my heart
while the leaves are still green
and I won't look so close
as to see that first tint
of pale yellow slowly creep in.
I will cease endless running
and then look to the sky
ask the sun to embrace me
and then hope she won't tell
of tomorrows less long than today.
Let me spend just this time
in the slow-cooling glow
of warm afternoon light
and I'd think
I will still have the strength
for just one more
last fling of my heart."

- John Bohrn ( Late August)

AUGUST 'ALL-STARS' ~ GRILLED LEMON HERB STEAKS / ONION BLOSSOMS

"Heaven is under our feet

as well as over our heads."

- Henry David Thoreau

~ August 'All-Stars'

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GRILLED LEMON HERB STEAKS

~ Savory flavor for a simple holiday dinner adapted from Bon Appetit (July 1991)

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8 1 1/2-inch thick Porterhouse, New York Strips, or T-bone

1/2 cup extra virgin olive oil

1/2 cup lemon juice and zest

1/3 cup dry vermouth

4 Tbsp. chopped fresh rosemary (2 Tbsp. dried)

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

2 cloves minced garlic

1 Tbsp. brown sugar

freshly ground black pepper to taste

• Combine all ingredients and pour over steaks. Marinate several hours.
• Prepare grill. Allow steaks to rest 30 minutes at room temperature before grilling.
• Remove steaks from marinade. Sprinkle with a bit of coarse salt & freshly ground pepper to taste. Place marinade in saucepan and bring to boil. Simmer gently for 5 minutes.
• Grill steaks to desired donenesss, about 5-7 minutes per side for rare. Allow to rest before serving. Serve with remaining sauce.

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ONION BLOSSOMS

~ Perfect companion for grilled steak (the sumptuous flavor will haunt you) from Simply Perfect Grilling (1996)

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8 medium large sweet onions

2 Tbsp. melted butter

3 tsp. Dijon mustard

1/2 tsp. Tabasco sauce

2 Tbsp. brown sugar

freshly ground black pepper to taste

• Peel onions and cut almost through forming 8 wedges. Place onion on a square piece of heavy duty foil.
• Combine butter, mustard, and Tabasco sauce. Drizzle mixture over onions. Sprinkle with brown sugar. Bring up 2 opposite sides of foil and seal. Fold remaining ends to enclose each onion, leaving space for steam to build.
• Arrange on medium-high grill, cover and grill 25 minutes or till onions are nearly tender. Make a 2-inch slit in top of each packet. Cover and grill 10 minutes more or till onions are lightly browned. Sprinkle with pepper. Serve in packet or remove. (8 servings)

"God give me work, till my life shall end

And life, till my work is done."

~Epitaph of Winifred Holtby

ELUSIVE BEAUTY ~ PORTRAIT OF 'ANNABELLE'

'ANNABELLE'

(H. arborescens)

(Found originally in Anna, Illinois, and introduced into Great Britain in 1907)

~ Traditional Home (May 1997)

Gardener's Note: 'Annabelle' (an American native hydrangea) represents the quintessential picture of a mophead or snowball hardy hydrangea. Performing well, its flower green buds mature to white and then back to green. Large globular symmetrical bloom heads can reach 12 inches across, a bit too massive to hold up when wet, needing support to keep her upright. If pruned to the ground in spring, plant will be smaller and flowers larger, an advantage in tight quarters. (Hardy for zones 4-9)

'OH WHAT A BEAUTIFUL MORNING' ~ SUMMER BREAD PUDDING with WARM BERRY SAUCE

"The morn is up again,

the dewy morn,

With breath all incense,

and with cheek all bloom,

Laughing the clouds away with playful scorn,

And living as if earth contained no tomb,--

And glowing into day."

~ Lord Byron

~ Morning sky and August flowers

(Turtlehead, Rose of Sharon, Japanese astilbe, Ivy Geranium)

~ Coneflower and sky

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SUMMER BREAD PUDDING with WARM BERRY SAUCE

~ Delightful treat laden with plump berries, perfect for a summer day (from Pamela Morgan's Flavors)

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soft butter for baking dish

3 large eggs

1/4 cup sugar

2 cups half & half

1 cup whipping dream

1/4 cup fresh orange juice

2 Tbsp. vanilla extract

1 tsp. minced orange zest

1 1/4 tsp. ground cinnamon

1 1/4 tsp. freshly grated nutmeg

8 cups (1-inch cubes) crustless day-old brad

1 12 cups quartered hulled fresh strawberries

1 1/2 cups blackberries

Confectioners' sugar

WARM BERRY SAUCE

• Position rack in middle of oven and preheat to 325-degrees. Lightly butter a 2 1/2 quart ovenproof serving dish abut 4 inches deep.
• Whisk eggs in large bowl. Whisk in sugar then half & half and cream. Whisk in orange juice, vanilla, orange zest, cinnamon and nutmeg.
• Scatter half the bread cubes over bottom of prepared dish. Scatter half the strawberries and half the blackberries over the bread cubes. Scatter remaining bread cubes over berries. Scatter remaining berries over bread cubes. Pour egg mixture over the bread cubes and berries. Lay a sheet of plastic wrap directly onto surface of pudding. Weight is with 2-3 small ramekins or saucers so bread is completely immersed in egg mixture. Let stand 10 minutes.
• Remove weights and plastic wrap. Set pudding in oven and bake until top is lightly browned and custard is set but not firm when dish is jiggles, 50-60 minutes. Let pudding rest for at least 10 minutes.
• Sift confectioners' sugar onto pudding and serve hot or warm, accompanied by the berry sauce. (6-8 servings)

WARM BERRY SAUCE

1 cup fresh blueberries

1 cup fresh raspberries

1 cup fresh blackberries

1 cup fresh strawberries

3 Tbsp. sugar

1 Tbsp. fresh lemon juice

(May use frozen berries)

• Combine berries in small nonreactive saucepan with sugar and lemon juice. (If using frozen berries, let stand until thawed).
• Bring to simmer over medium heat and cook, stirring 2-3 minutes or until juicy. (Can be prepared several hours ahead. Rewarm gently over low heat before serving)

~ Coneflower in clouds

~ Rose of Sharon in clouds

WANING AUGUST GIFT ~ PINK TURTLEHEAD / GRILLED PORK TENDEROIN with GINGERED JEZEBEL SAUCE

"When gardeners garden, it is not just plants that grow, but the gardeners themselves."

~ Ken Druse

~ Chelone obliqua
Common name : Pink Turtlehead

~ Lovely combo

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PORK TENDERLOIN with GINGERED JEZEBEL SAUCE

~ Great easy recipe (adapted from old Southern Living clipping) for the holiday weekend. Combine with any treat from the great August harvest ... sauteed summer squash & mushrooms, crisp salad, sliced tomatoes ... the world is our oyster this time of year.

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3 lbs. well trimmed pork tenderloins

fresh rosemary

1/2 cup Tarmari or soy sauce

2 Tbsp. brown sugar

2 chopped green onions

2 cloves crushed fresh garlic

1 Tbsp. chopped fresh ginger

4 Tbsp. sherry (or bourbon for bolder taste)

2 Tbsp. chopped fresh chopped rosemary

freshly ground cracked pepper to taste

• Combine soy sauce, brown sugar, green onions, garlic, ginger, sherry, rosemary and pepper. Pour over pork and marinate several hours or overnight.
• Remove pork from marinade and grill until thickest portion registers 155-degrees, turning once and basting with Gingered Jezebel Sauce the last 5- 10 minutes. Let rest 10 minutes before slicing. Serve with remaining Gingered Jezebel Sauce.

Gingered Jezebel Sauce

1 cup pineapple preserves

1/2 cup red pepper jelly

2 Tbsp. horseradish

1-2 Tbsp. grated fresh ginger

Combine all ingredients in a saucepan and bring to boil. Simmer gently 3 minutes; remove from heat until ready to use (or microwave preserves and jelly in glass bowl at HIGH 2 minutes or until melted. Stir in remaining ingredients).

~ Garden friends

(Coleus and Turtlehead)

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Garden Note: Turtleheads (native wildflowers arranged in spikes like snapdragons resembling a turtle's head with lower lip protruding) are a gift in the waning August garden (preferring moist or lightly shaded conditions) ... attract butterflies, showy, long lived, excellent for cutting, and easily divided in spring.

AUGUST BEAUTY ~ 'LILY OF THE VALLEYS' (ROSE of SHARON)

"I am the Rose of Sharon,

and the Lily of the Valleys."

- Song of Solomon 2. 1-17

Rose of Sharon

(Hibiscus syriacus)

also called shrub althaea

SUMMER SIMPLICITY ~ GRILLED SWORDFISH with AVOCADO & TOMATO SALSA / CUCUMBER SALAD

"The daisy's for simplicity and unaffected air. "

~ Robert Burns

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GRILLED SWORDFISH with AVOCADO & TOMATO SALSA

~ Simple summer dining, perfect when tomatoes are at their peek

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4 6-oz. swordfish (Halibut or salmon) steaks

extra-virgin olive oil

sea salt & cracked pepper to taste

2-3 peeled, seeded and coarsely chopped tomatoes

1/2 diced red bell pepper

1/2 cup diced green pepper

1/2 diced yellow or orange pepper

1/2 chopped small red onion

2 Tbsp. extra-virgin olive oil

juice and zest of 1 large lime

1 Tbsp. white wine vinegar

1 minced clove garlic

1 Tbsp. chopped fresh basil

1 Tbsp. chopped fresh cilantro (or parsley)

1 Tbsp. chopped fresh thyme

dashes of Tabasco to taste

1 peeled, seeded, and diced avocado

• Combine chopped tomatoes, diced peppers, red onion, olive oil, lime juice, zest, vinegar, garlic and chopped fresh herbs. Add a dash or dashes of Tabasco, according to taste. Set aside. (Can be made several hours ahead.)
• Preheat grill. Massage olive oil into steaks and season with salt & pepper. Grill swordfish until just cooked through, about 3 minutes per side.
• Fold avocado into salsa and serve over grilled fish. Great with fresh grilled or steamed corn on the cob and a cucumber salad. (4 servings)

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CUCUMBER SALAD

Pare and thinly slice 4 cucumbers. Add 1/2 chopped sweet onion. Season with coarse salt and let rest several minutes. Drain and pat dry. Toss with 1 Tbsp. white wine vinegar and freshly cracked pepper. Combine 1 cup sour cream and 1 tsp. dill. Toss sauce with cucumbers and re-season.

"We meet thee, like a pleasant thought,

When such are wanted."

~ William Wordsworth

'AFTERNOON DELIGHT' ~ LAYERED COBB SALAD / LEMON SCONES

"Summer afternoon - summer afternoon;

to me those have always been the two most beautiful words in the English language."

~Henry James

'BEE ~ UTIFUL'

(Bee kiss ... Japanese Anenome)

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LAYERED COBB SALAD

~ 'Delightful presentation in a glass bowl ... same 1920s true ingredients in a, 'kick-it-up-a-notch', layered look originally adapted from Gourmet (June 2002)

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DRESSING:

3 Tbsp. red wine vinegar

juice from 1 fresh lemon (reserve zest)

2 tsp. Dijon mustard

1 clove minced garlic

1/2 tsp. coarse salt

1/2 tsp. sugar

1/4 tsp. freshly ground black pepper

1/2 cup extra-virgin olive oil

SALAD:

3 skinless boneless chicken breast halves (1 1/4 lb.)

2 California avocados

8 cups romaine (cut crosswise into 1/2 inch wide slices)

6 chopped crisp bacon slices

3 seeded and cut (1/2 inch pieces) fresh tomatoes

3-4 oz. crumbled Roquefort cheese

2 bunches stemmed watercress

2 (forced through sieve) hard-boiled eggs

1/4 cup finely chopped chives

zest of 1 lemon

• DRESSING: Whisk together all dressing ingredients except oil. Add oil in slow stream until emulsified.
• SALAD: Bring 5 cups water to simmer in 2-quart saucepan; simmer chicken, uncovered, 6 minutes. Remove from heat, cover, and let stand until chicken is cooked through, about 15 minutes. Transfer chicken to cutting board and cool completely. Cut int 1/2- inch cubes.
• Halve, pit, and peel avocados and cut into 1/2-inch cubes.
• spread romaine over bottom of 6-8 quart glass bowl. Top with even layer of chicken. Sprinkle bacon over chicken and layer with tomatoes, cheese (to taste), avocados, watercress, eggs, chives, and lemon zest.
• Just before serving, pour dressing over salad and toss; or allow guests to dish up and add dressing as desired.

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LEMON SCONES

~ Delicious with strawberry, plum, raspberry or black currant preserves.

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2 1/2 cups flour

1 Tbsp. baking powder

1/2 tsp. salt

8 Tbsp. cup up cold unsalted butter

1 Tbsp. freshly grated lemon peel

1/4 cup sugar

2/3 cup milk

2 tsp. fresh lemon juice

2 Tbsp. sugar

• Preheat oven to 425-degrees.
• Combine flour, baking powder, lemon zest, and salt in large bowl. Cut butter into flour mixture with pastry blender or rub wit fingers until mixture resembles fine granules. Add sugar and mix.
• Add milk and stir with fork until soft dough forms. Shape dough into ball and gently knead on lightly floured board (10-12 kneads).
• Cut dough in half. Knead each half lightly into a ball an turn smooth side up. Pat or roll into a 6--inch circle. Cut each circle into 6-8 wedges. Place on ungreased cookie sheet, slightly apart for crisp edges or touching for soft sides.
• Combine 2 tsp. lemon juice with 2 Tbsp. sugar. Sprinkle over top.
• Bake about 12 minutes or until medium brown on top. Place on dish towel over wire rack; cover loosely with cloth and cool completely before serving.

Makin' Whoopee'

TRIBUTE to 'TOUGH AS NAILS' ~ 'BROWN EYED GIRLS'

"Let no one think that real gardening is a bucolic an meditative occupation. It is an insatiable passion, like everything else to which a man gives his heart. "

~ Karel Capek

~ Black-eyed Susan
(Rudbeckia hirta)

• Family: Aster (Asteraceae)
• Habitat: fields, open woods, roadsides
•Height: 1-3 feet
• Flower size: 2-3 inches across
• Flower color: yellow and dark brown
• Flowering time: June to October• Origin: Midwestern U.S.

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“If the sight of the blue skies fills you with joy,
if a blade of grass springing up in the fields has power to move you,
if the simple things in nature have a message you understand,
Rejoice, for your soul is alive."

~ Eleanora Duse

'BOLD AND BEAUTIFUL' ROSE MALLOW ~ LIME MOUSE PIE

"A Garden is the best alternative therapy."

~ Germaine Greer

~ Rose Mallow (hardy hibiscus)

Hibiscus

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LIME MOUSE PIE

~ Tropical in flavor, this bold tart compliments a hot summer day . Keep it handy (Bon Appetit 1991) as I have for over 18 years

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Crust:

8 whole graham crackers

1/2 cup sweetened flaked coconut

7 Tbsp. melted unsalted butter

Filling:

1/2 cup amber (gold) rum

1 1/2 tsp. unflavored gelatin

4 large eggs

1 cup sugar

2/3 cup fresh lime juice

3 Tbsp. grated lime peel

1 cup chilled whipping cream

Sweetened flaked toasted coconut

• For crust: Preheat oven to 350-degrees. Process graham crackers in processor until finely ground. Add coconut and butter and pulse to blend. Press crumb mixture on bottom and 1 3/4 - inches up sides of 8-inch springform pan. Bake until golden brown on edges, about 10 minutes. Cool completely.
• For filling: Place rum in small bowl. Sprinkle gelatin over. Let stand 10 minutes to soften. Whisk eggs, sugar and lime juice in heavy small saucepan over medium-high heat until mixture thickens and just comes to boil, about 4 minutes. Remove from heat. Add gelatin mixture and stir until gelatin melts. Mix in 2 Tbsp. lime peel. Refrigerate mixture until cold but not set, stirring occasionally, about 30 minutes.
• Whip chilled cream until soft peaks form. Fold whipped cream into lime mixture. Pour filling into crust. Refrigerate until filling is set, about 3 hours. (Can prepare 1 day ahead.)
• Sprinkle pie with toasted coconut and remaining 1 Tbsp. lime peel. Cute into wedges and serve. (8 servings)

"Put a grain of boldness into everything you do."

~Baltasar Gracian

LAZY DAY SUMMER PICNIC ~ PESTO STUFFED CHICKEN BREASTS / MEDITERRANEAN SALAD

“We come from the earth,

we return to the earth,

and in between we garden.”

~ Author Unknown

Henry Eilers Strap Petal Black Eyed Susan

(Rudbeckia 'Henry Eilers')

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PESTO-STUFFED CHICKEN BREASTS

~ An old favorite, delicious served at room temp ... good for a picnic or lunch on the boat

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8 skinned & boned chicken breast halves

1 lb. fresh spinach

3 finely chopped shallots

2 Tbsp. melted unsalted butter

Pesto Sauce, divided

1/2 cup. ricotta cheese

1 egg yolk

1/4 cup toasted pine nuts

1/2 tsp. coarse salt

1/8 tsp. freshly ground pepper

4 (1/8-inch thick) slices prosciutto

3 Tbsp. fresh lemon juice

3 Tbsp. unsalted butter

1/4 cup mayonnaise

• Flatten each chicken breast to 1/4-inch thickness; set aside.
• Clean spinach and remove stems. Steam for 2 minutes and drain. Squeeze until barely moist & coarsely chop.
• Saute shallots in 2 Tbsp. butter until tender; drain. Combine shallots, 1/4 cup Pesto Sauce, ricotta cheese, egg yolk, pine nuts, salt & pepper in bowl; add spinach, stirring well.
• Cut prosciutto slices in half. Place 1/2 slice on chicken breast half. Spread 2 Tbsp. spinach mixture over and roll up jellyroll fashion, starting with short side. Place seam down on ungreased 13x9x2-inch pan.
• Combine lemon juice and 3 Tbsp. butter' pour over chicken. Bake, uncovered at 375-degrees for 40 minutes or so, basting occasionally with pan juices. Chill.
• Combine remaining 3/4 cup Pesto Sauce and mayonnaise. Slice chicken rolls crosswise and serve with mayonnaise mixture. (8 servings)

PESTO SAUCE

1/4 cup pine nuts

3 sliced cloves fresh garlic

2 cups fresh basil leaves

1/2 cup extra-virgin olive oil

1/2 cup freshly grated Parmesan cheese

Process pine nuts and garlic in food processor until mixture forms a paste. Add basil and process. Gradually add oil in steady streams until combined. Cover and chill. Add Parmesan. Store in airtight container in refrigerator. (1 cup)

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MEDITERRANEAN SALAD

8 large red & yellow roasted peppers

2 large sliced red tomatoes

2 large sliced yellow tomatoes

hefty handful of grape tomatoes

3 Tbsp. extra-virgin olive oil

coarse salt & freshly ground pepper

1 cup pitted kalamata olives

3/4 cup crumbled feta cheese

1 Tbsp. chopped fresh basil

1 Tbsp. chopped fresh oregano or thyme

Romaine lettuce leaves

Line a serving platter with romaine leaves. Slice peppers in half and arrange over romaine. Top with tomato slices and grape tomatoes. Drizzle with olive oil and season with coarse salt & freshly ground black pepper. Sprinkle olives, feta and snipped herbs over peppers and tomatoes.

THE GREATEST GIFT ~ SUNSET / MOONRISE

~ Sunset meets Moonrise

( Miini-giizis - 'Berry Moon')

~ Ojibwe

__________________

"... I'm smart and at four know that the moon is not made of cake with frosting on the top like the stupid song I learned in kindergarten. Maybe green cheese? I see big lemon-green Swiss-like holes on its pocked marked face and wonder how it could be either. I'm glad its glowing face is yellow. It's my favorite color.

My father tucks me in between worn buffalo plaid flannel and kisses me goodnight; his salt and pepper mustache tickles. I like the red and black soft squares and grains of rough sand from the lake that I rub with my toes on the bottom sheet. Grey smells ooze through the old log cabin. The goodnight moon smiles through the wavy glass-paned window. I look into my father's soft steel-gray eyes and ask, "How did the moon follow me all the way from home?"
He grins wide as the world, shows his big white teeth, and says, "Because I tied a string around the moon and another around your finger so wherever you go, the moon will always be with you." I like that. My father knows how to do everything.

I close my eyes. My father cranks open the creaky window. The smell of brown earth and green forest blanket me. Golden moonbeams spill over my face. I sleep in Technicolor ..."

~ The Greatest Gift

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The full moon rises shortly after sunset ...

click for more NOTEWORTHY info on 'my moon'.

'SUN-KISSED' SUNFLOWERS ~ CASHEW ZUCCHINI CRESCENT PIE

"Keep your face to the sunshine

and you cannot see the shadow.
It's what sunflowers do."

~ Helen Keller

Ah, Sunflower

by William Blake (1757-1827)

_

Ah, sunflower, weary of time,

Who countest the steps of the sun;

Seeking after that sweet golden clime

Where the traveller's journey is done;

Where the Youth pined away with desire,

And the pale virgin shrouded in snow,

Arise from their graves, and aspire

Where my Sunflower wishes to go!

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CASHEW ZUCCHINI CRESCENT PIE

~ A summer favorite for over thirty years. Perfect for brunch with a fruit salad or dinner with grilled steak.

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8 oz. can Pillsbury Crescent rolls

1 cup or more cashew nuts

4 medium zucchini squash

3 Tbsp. unsalted butter

1 crushed clove garlic

1 tsp. dill weed or more to taste

1/4 tsp. coarse salt

freshly ground pepper to taste

2 large organic eggs

8 oz. small cubed or shredded Monterey Jack cheese (or mixture 1/2 Monterey and 1/2 cheddar or Colby)

1 Tbsp. chopped fresh parsley

additional dill for garnish

• Preheat oven to 325 degrees.
• Separate crescent dough and press into 9-10 inch pie or quiche pan to form crust. Seal well and flute edges. Sprinkle bottom of crust liberally with cashews to cover bottom.
• Slice squash 1/8-inch thick and saute in butter. Add garlic, dill and season with salt & pepper. Spoon into crust.
• Beat eggs and pour over zucchini. Top with cheese, parsley, and additional dill.
• Bake for 45-50 minutes or until edges are golden brown. Let rest before serving. (This is a great make-ahead dish that reheats well.)
  

BLOOMING HEART of QUEEN ANNE'S LACE

Queen Anne's Lace

Her body is not so white as
anemone petals nor so smooth--nor
so remote a thing. It is a field
of the wild carrot taking
the field by force; the grass
does not raise above it.
Here is no question of whiteness,
white as can be, with a purple mole
at the center of each flower.
Each flower is a hand's span
of her whiteness. Wherever
his hand has lain there is
a tiny purple blemish. Each part
is a blossom under his touch
to which the fibres of her being
stem one by one, each to its end,
until the whole field is a
white desire, empty, a single stem,
a cluster, flower by flower,
a pious wish to whiteness gone over--
or nothing.

~ William Carlos Williams
(1883 - 1963)

(POET'S CORNER)

~ Queen Anne's Lace

(Daucus carota)

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Gardener's Note: "Queen Anne's Lace, also called Wild Carrot, is tall with stems covered by tiny hairs. Once a European garden plant, it has escaped to the wild and is considered a week because of its aggressive growth. Flower clusters dry and curl, forming the bird's nest shape often used in dried flower arrangements. its long taproot can be dug, roasted and ground as a coffee substitute. During its first year, the roots are soft enough to eat. It is thought to be the ancestor of the common garden carrot. TAKE CAUTION: Queen Anne's Lace is sometimes confused with deadly WATER HEMLOCK. Look closely for Queen Anne's CENTRAL PURPLE FLORET. A host plant for Black Swallowtail butterfly caterpillars."

~ Stan Tekiela

WILDFLOWERS of MICHIGAN

SIMPLE LAKE LIVING ~ GREEK POTATO SALAD with FETA VINAIGRETTE

"The aspects of things that are most important to us are hidden because of their simplicity and familiarity."

Ludwig Wittgenstein

'Ride the wave'

(Petunia)

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GREEK POTATO with FETA VINAIGRETTE

~ Are there ever enough summer potato salad recipes? Try this yummy picnic twist adapted from That's My Home

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2 lbs. 1-inch wedges of red potatoes

2 Tbsp. red wine or white balsamic vinegar

1/4 cup extra-virgin olive oil

juice and zest of 1 lemon

1 Tbsp. Dijon mustard

2 Tbsp. fresh oregano

coarse salt & freshly ground pepper to taste

1 cup pitted and coarsely chopped Kalamata olives

1 seeded English cucumber

1 jar roasted red peppers

1 diced yellow or orange pepper

1/2 cup diced red onion

8 oz. crumbled feta cheese

1/4 cup chopped fresh parsley

additional fresh parsley and oregano for garnish

• Steam well scrubbed potatoes 12-14 minutes or until firm-tender.
• Combine vinegar, olive oil, lemon, zest, Dijon, oregano and salt & pepper. Toss with warm potatoes and set aside.
• Combine olives, cucumber, drained and chopped roasted peppers, diced yellow or orange pepper, onion, 6 oz. of feta cheese and parsley. Add to potatoes. Garnish with remaining feta and additional fresh chopped parsley & oregano. (8 servings)

SOFTLY THE EVENING CAME ..."

"Softly the evening came.

The sun from the western horizon

Like a magician extended his golden want o'er the landscape;

Trinkling vapors arose;

And sky and water and forest

Seemed all on fire at the touch,

and melted and mingled together."

~ Henry Wadsworth Longfellow

~ August sunset

(Hubbard Lake)

IT MUST BE MAGIC!

Sometime since I've been in the garden

I've looked up through the trees at the sky

and I have had a strange feeling of being happy

as if something were pushing and drawing and making me breathe fast.

Magic is always pushing and drawing

and making things out of nothing.

Everything is made out of Magic,

leaves and trees, flowers and birds, badgers and foxes

and squirrels and people.

So it must be all round us.

In this garden ~ in all the places.

~ Frances Hodgson Burnett

~ Early August magic

SIMPLE SIZZLING SUMMER SUPPER ~ COLD THAI PEANUT NOODLES / SUMMER LIME CHICKEN TENDERS

"Deep summer is when laziness finds respectability."

~ Sam Keen

~ 'Fiery' red daylily

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COLD THAI PEANUT NOODLES

~ Ingredients are always on hand for this favorite, easy simple supper

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1 lb. cooked whole wheat pasta

4 Tbsp. sesame oil (regular or hot chili)

4 cloves peeled garlic

2 (1/4-inch) slices ginger

1/4 cup soy sauce

1/2 cup peanut butter

1/4 cup spicy rice vinegar

1 Tbsp. Mongolian Fire oil (chili oil)

2 Tbsp. brown sugar

1 bunch chopped green onions

1/2 cup chopped peanuts

1/4 cup reserved pasta water (if needed)

• In large bowl, toss cooled pasta with 2 Tbsp. sesame oil to coat evenly.
• In good processor or blender, mince garlic and ginger. Add 2 Tbsp sesame oil and remaining ingredients. Puree until smooth. Pour over noodles, add 1/2 of chopped green onions and toss well. Add additional pasta water if needed to thin.
• Transfer to serving dish and top with remaining chopped green onions and chopped peanuts.

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SUMMER LIME CHICKEN

~ Perfect cool compliment for spicy peanuts noodles from COOKS.COM

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2 packages boneless skinless chicken tenders

1/3 cup olive oil

juice of 3 limes (and zest)

4 cloves minced garlic

3 Tbsp. chopped fresh cilantro

1/2 tsp. coarse salt

1/2 tsp. freshly ground pepper

• Trim fat from tenders. Pound between waxed paper to flatten.
• Combine olive oil, lime juice, zest, garlic, cilantro, salt & pepper. Pour over chicken and marinate 4-8 hours. Grill or broil chicken tor 2 minutes on each side. (Yields 4-6)

THE ESSENCE of SUMMER JOY ~ DAYLILIES & BLACKBERRIES / GRILLED PORK TENDERLOIN with BLACKBERRY MUSTARD SAUCE

"There shall be eternal summer in the grateful heart."

~ Celia Thaxter

~ Early August Daylilies

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GRILLED PORK TENDERLOIN with BLACKBERRY MUSTARD SAUCE

~ A Delicious taste of summer ... "It's the berries!"

(loosely adapted from August 1994 Cooking LIght)

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2 (3/4 lb.) trimmed pork tenderloin

2 Tbsp. minced fresh thyme

2 tsp. ground ginger

1 Tbsp. Coleman's dry mustard

2 cloves minced garlic

1 Tbsp. extra-virgin olive

coarse salt & freshly ground pepper to taste

1 cup organic chicken stock, divided

2 Tbsp. balsamic vinegar

1 Tbsp. brown sugar

1/2 tsp. cornstarch

2 Tbsp. dry white wine

1/2 cup Blackberry Mustard Sauce

1 tsp. chopped thyme

1 pint fresh blackberries

fresh thyme sprigs

• Combine thyme, ginger, dry mustard, olive oil, salt & pepper. Rub into well trimmed pork. Cover and chill at least 2 hours.
• Light grill and prepare sauce. Add chicken broth and brown sugar in saucepan. Bring to boil and cook 5 minutes or until broth is reduced to 1/2 cup. Combine cornstarch and wine and whisk into broth mixture. Add Blackberry Mustard and bring to boil over medium heat, cooking 1 minute, stirring constantly. Remove sauce from heat and add additional chopped thyme.
• Grill pork over medium coals until meat thermometer registers 145-150 degrees, turning once during cooking period. Cover loosely and let rest 5 minutes before slicked into 1/2-3/4 inch thick medallions. Spoon 2 Tbsp. sauce on 6 serving plates and arrange pork slices on top of sauce. Top with blackberries and garnish with fresh thyme sprigs. (6 servings)

BLACKBERRY MUSTARD

1 cup fresh blackberries

1/4 cup plus 3 Tbsp. Dijon mustard

3 Tbsp. honey

1 Tbsp. balsamic vinegar

1 tsp. Coleman's dry mustard

Process blackberries in food processor about 1 minute or until smooth. Strain and discard seeds. Combine blackberry puree, Dijon mustard and remaining ingredients and stir well. (Yield: 1 cup)