Saturday, November 26, 2011


“When I admire the wonder of a sunset or the beauty of the moon, my soul expands in worship of the Creator."

~ Mahatma Gandhi

November Sunset
(Hubbard Lake)


(Turkey Tetrazzini was created early in the century for the Italian soprano Luisa Tetrazzini, who made her American debut in 1908 at the Metropolitan Opera House in New York City. Though not the original recipe, this is delicious and a fine way to forward leftovers.)

1 lb. spaghetti or linguine
1 lb. thinly sliced mushrooms
bunch of sliced scallions
1 chopped red pepper
6 Tbsp. unsalted butter
4 Tbsp. flour
2 cups chicken broth
1 cup heavy cream
1/4 cup Madeira or dry Sherry
1 cup Parmesan cheese
cracked pepper to taste
4 - 6 cups coarsely chopped or shredded cooked turkey
1 cup shredded Swiss cheese
1/2 cup fresh bread crumbs
1 cup toasted almonds (optional)

  • Preheat oven to 350ยบ.
  • While waiting for pasta water to boil, heat butter in skillet. In 2 Tbsp. butter saute mushrooms, scallions and red pepper. Set aside.
  • In separate skillet, heat remaining butter. Add flour and stir roux with whisk, gradually adding broth, whisking until smooth and thickened. Stir in cream until incorporated and then Madeira or sherry. Add Parmesan and pepper.
  • Cook pasta until al dente and drain. In a large bowl toss pasta, sauce, mushroom mixture and turkey. Taste seasonings. Transfer into buttered baking dish and scatter top with Swiss cheese combined with bread crumbs and toasted almonds.
  • Bake Tetrazzini uncovered until bubbling and top is a touch brown for 30 - 40 minutes. Rest a tad before serving with a crisp green salad. (8 servings)


2 halved, pitted and peeled firm-ripe avocados
1 thinly sliced large ripe tomato
1/2 cup mayonnaise
2 Tbsp. cranberry sauce
12 slices favorite toasted bread
favorite greens (spinach, lettuce or mixed Spring greens)
thinly sliced turkey breast
12 crispy bacon slices
salt and pepper to taste

Assemble: Top each of 4 toast slices with a slathering of mayonnaise, greens and avocado. Plop on second slice of toast. Top with turkey, tomato, bacon and cranberry sauce. Season with salt and pepper to taste. Top with remaining toast slathered with remaining mayonnaise and more greens. Diagonally quarter and enjoy. (4 sandwiches)

November Sunset
(Hubbard Lake)

The thinnest yellow light of November is more warming and exhilarating than any wine they tell of. The mite which November contributes becomes equal in value to the bounty of July."

~ Henry David Thoreau

Tuesday, November 22, 2011


"God has two dwellings; one in heaven
and the other in a meek and thankful heart."
~ Izaak Walton



In the year 1621, the Pilgrims held their first Thanksgiving feast. They invited the great Indian chief Massasoit, who brought ninety of his brave Indians and a great abundance of food. Governor William Bradford and Captain Miles Standish were honored guests. Elder William Brewster, who was a minister, said a prayer that went something like this:

'We thank God for our homes and our food and our safety in a new land.
We thank God for the opportunity to create a new world for freedom and justice."


~ Peppermint Patty (A Charlie Brown Thanksgiving)


We return thanks to our mother, the earth,
which sustains us,
We return thanks to the rivers and streams,
which supply us with water.
We return thanks to all herbs,
which furnish medicines for the cure of our diseases.
We return thanks to the corn, and to her sisters,
the beans and squashes,
which give us life.
We return thanks to the wind,
which, moving the air,
has banished diseases.
We return thanks to the moon and stars,
which have given to us their light when the sun was gone.
We return thanks to the sun,
that he has looked upon the earth with a beneficent eye.
Lastly, we return thanks to the Great Spirit,
in whom is embodied all goodness,
and who directs all things for the good of his children.
Iroquois Prayer


"O Lord that lends me life,
Lend me a heart replete with thankfulness."
~ William Shakespeare

Monday, November 14, 2011


"November's sky is chill and drear,
November's leaf is red and sear."

~ Sir Walter Scott


1-2 Tbsp. extra-virgin olive oil
1 large chopped Spanish onion
2 chopped celery ribs plus leaves
1 Tbsp. chopped crushed garlic
1 tsp. crushed thyme (1 Tbsp. fresh chopped)
1 tsp. crushed rosemary (1 Tbsp. fresh chopped)
1 tsp. ground cumin
1 (14.5 oz.) can drained and rinsed black beans
1 (14.5 oz.) can drained and rinsed cannellini beans
8 cups organic chicken or vegetable broth
1/2 cup white wine
1/2 tsp. dried sage
coarse salt & freshly ground pepper to taste

  • Heat olive oil in large stock pot. Cook onion, celery, garlic, and thyme, rosemary, and cumin together until celery and onion are soft.
  • Add stock and wine and bring to boil. Add both black and white beans and sage. Season with salt & pepper. Reduce heat and simmer for 30 minutes. Adjust seasonings to taste. (6 servings
(Bloomfield Village)

"Dull November brings the blast,
Then the leaves are whirling fast."

~ Sara Coleridge

Monday, November 07, 2011


"Even if something is left undone, everyone must take time to sit still and watch the leaves turn."

~ Elizabeth Lawrence


"How silently they tumble down
And come to rest upon the ground
To lay a carpet, rich and rare,
Beneath the trees without a care,
Content to sleep, their work well done,
Colors gleaming in the sun.

At other times, they wildly fly
Until they nearly reach the sky.
Twisting, turning through the air
Till all the trees stand stark and bare.
Exhausted, drop to earth below
To wait, like children, for the snow."

~ Elsie N. Brady, Leaves

Tuesday, November 01, 2011


"Every year, in November, at the season that follows the hour of the dead, the crowning and majestic hours of autumn, I go to visit the chrysanthemums ... They are indeed, the most universal, the most diverse of flowers."


~ Delicious treat adapted from an old SUNSET MAGAZINE clipping. As cut onions bake, they soften and open like flowers.
4-6 (6-8 oz.) red or yellow onions
1/4 cup extra-virgin olive oil
coarse salt & freshly ground cracked pepper
pinch of cayenne to taste
1/4 cup balsamic vinegar (dark or white)
1/2 cup toasted pine nuts, chopped walnuts or pecans
chopped fresh rosemary, thyme, and chives
  • Peel onions; trim tops and root ends if needed to sit flat. Set onion on root end. From top, cut through middle of each onion to 1/2 inch from bottom. Repeat 10-12 cuts (1/2 to 3/4 inches apart).
  • Place onion, cut side up in 9x13-inch pan. Drizzle evenly with oil. Sprinkle with salt, pepper and cayenne to taste. Bake, covered, in 400-degree oven until onions are very tender when pierced in center, about 1 hour.
  • Uncover. Sprinkle evenly with vinegar, toasted nuts and herbs to taste. Bake until onion tips are lightly browned, 10-15 minutes longer. Spoon pan juices over onions before serving. Delicious with grilled steak. (4-6 servings)