LIVE, LOVE, LAUGH ... HAPPY NEW YEAR!

Live, Love, Laugh ...

and let the 'little things' count!

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

CHRISTMAS BLESSINGS!

... And there were shepherds in the same district living in the fields and keeping watch over their flock by night. And behold, and angel of the Lord stood by them, and they feared exceedingly. And the angel said to them, "Do not be afraid, for behold, I bring you good news of great joy which shall be to all the people; for today in the town of David a Savior has been born to you, who is Christ the Lord. And this shall be a sign to you: you will find an infant wrapped in swaddling clothes and lying in a manger." And suddenly there was with the angel a multitude of the heavenly host praising God and saying,

"Glory to God in the highest, and on earth peace among men of good will."

(Luke. 2: 8-14)

'SINFULLY DELICIOUS' ~ CHRISTMAS CAPPUCCINO MOUSSE

"I could give up chocolate but I'm not a quitter."

~ Author Unknown

~ Christmas Moose

CHRISTMAS CAPPUCCINO MOUSSE

~ Decadent & delicious ... what Christmas is all about!

__

1 1/2 cups whipping cream

4 large organic eggs

8 oz. chopped good bittersweet chocolate

4 tsp. instant espresso powder

1/8 tsp. cream of tartar

1/4 cup sugar

1 tsp. vanilla extract

Unsweetened whipped cream

chopped chocolate covered espresso beans (Trader Joe's)

fresh mint sprigs

fresh cranberries

• Separate whites from egg yolks. Let stand at room temperature.
• Whisk 1/4 cup cream and eggs yolks in saucepan. Set over low heat and cook, whisking constantly for 2 minutes or until mixture thickens. Add chocolate & espresso powder; stir until smooth. Remove from heat.
• In large bowl, whisk egg whites until foamy. Add cream of tartar and continue to whisk until whites begin to mound. Gradually add sugar, whisking constantly until stiff peaks form. Fold chocolate mixture into whites, blending well.
• In chilled bowl, whip remaining 1 1/4 cups whipping cream to soft peaks. Whisk in vanilla extract. Fold whipped cream into chocolate mixture until barely blended (note visible streaks of white).
• Spoon into individual mousse dishes or glass 6-cup serving bowl. Cover carefully with plastic wrap to avoid marring surface. Chill until set.
• Spoon mousse from large bowl onto desert plates. Garnish with dollop of whipped cream and sprinkle with chopped chocolate espresso beans. Arrange mint leaves on side with 3 cranberries to resemble holly and serve immediately. (6-8 servings)

Follow me in merry measure,

Fa la la. la la la. la la la.

DECEMBER BEAUTY (POINTSETTIA) ~ HERB CRUSTED CRANBERRY/CHERRY SALMON / ROASTED ROSEMARY POTATOES

POINTSETTIA HISTORY & LORE

The botanical name, Euphorbia pulcherrima, was assigned to the poinsettia by the German botanist, Wilenow. The plant grew through a crack in his greenhouse. Dazzled by its color, he gave it the botanical name, Euphorbia pulcherrima meaning "very beautiful."

HERB CRUSTED CRANBERRY/CHERRY SALMON

~ Delicious meld of herbs, tart cranberries, lemon & sweet dried cherries make this crunchy festive salmon memorable.

_____

1 1/2 lbs. salmon fillet

1/2 cup chopped fresh cranberries

1/4 cup chopped dried cherries (or cranberries)

1/4 cup finely chopped red onion

1 Tbsp. chopped fresh thyme or 1 tsp. dried

1 Tbsp. chopped fresh rosemary

1/2 cup panko crumbs

zest of 1 fresh lemon

3 Tbsp. melted butter

sea salt & freshly cracked pepper

• Preheat oven to 375-degrees.
• Rinse and pat salmon dry. Place skin side down on foil lined baking sheet sprayed with Pam. Season with salt & pepper.
• Combine chopped cranberries, cherries, onion, thyme, rosemary, lemon zest, and panko crumbs. Blend in 2 Tbsp. melted butter.
• Pat mixture evenly over salmon. Drizzle with remaining butter.
• Pop in oven and bake for 20 minutes or until salmon is opaque in center. (4 servings) Delicious served with wedges of roasted rosemary potatoes, fingerlings, or a simple baked sweet potato.
  
  
  ______________

  ROASTED ROSEMARY POTATOES

  2 large red skin potatoes
  2 large black potatoes
  2 large sweet potatoes
  extra-virgin olive oil
  3 heaping Tbsp. chopped fresh rosemary or to taste
  coarse salt & freshly cracked pepper
  
  

  Slice potatoes in wedges. Coat with olive oil. Place in ovenproof pan or iron skillet. Sprinkle with rosemary, cracked pepper and coarse salt. Bake in 450 degree oven 45 minutes or until roasted.

  
  

REMEMBERING NOVEMBER (Hubbard Lake Sunsets) ~ TURKEY TETRAZZINI / TURKEY CLUB

“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

(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 350º.
• 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)

_______________

TURKEY CLUB

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

THANKSGIVING BLESSINGS

"God has two dwellings; one in heaven

and the other in a meek and thankful heart."

~ Izaak Walton

VINTAGE PRINTS

___________

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."

Amen.

~ 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

(adapted)

_________________________

"O Lord that lends me life,

Lend me a heart replete with thankfulness."

~ William Shakespeare

NOVEMBER'S LEAF IS RED AND SEAR' ~ SIMPLE BLACK & WHITE SOUP

"November's sky is chill and drear,

November's leaf is red and sear."

~ Sir Walter Scott

SIMPLE BLACK & WHITE SOUP

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

BELOVED 'SIMPLE' TREE

(Bloomfield Village)

"Dull November brings the blast,

Then the leaves are whirling fast."

~ Sara Coleridge

NOVEMBER GLORY ~ 'THE LEAVES OF GOLD CAME TUMBLING DOWN ...'

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

~ Elizabeth Lawrence

LEAF ABSTRACT

"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

HONORING NOVEMBER AND THE CHRYSANTHEMUM (Flower of the Month) ~ ONION CHRYSANTHEMUMS

"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."

~ Maurice Maeterlinck

CHRYSANTHEMUM

November Birth Flower is the Chrysanthemum. The History and traditions surrounding the November Birth Flower, the Chrysanthemum is fascinating. There are many myths and legends about the origins of this tradition. It is believed that birthday celebrations originated in the Roman Empire and the origins of birth month flowers, such as the Chrysanthemum, could be said to date back to these times. During Roman birthday celebrations family and friends offered congratulations and brought gifts. The gifts included gemstone jewelry, such as the Topaz, and also flowers - the first traditions and origins of the November Birth Flower.

~ Birthstones.org

ONION CHRYSANTHEMUMS

~ 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)

IT'S THAT TIME OF YEAR! ('THE GREAT PUMPKIN') ~ PUMPKIN CHILI / WHITE CHEDDAR SCALLION MUFFINS

"I would rather sit on a pumpkin, and have it all to myself, than be crowded on a velvet cushion."

~ Henry David Thoreau

PUMPKIN HARVEST

PUMPKIN CHILI

~ A delightful autumn twist on traditional chili, rich in flavor and ...the simmering smell ... simply divine!

(a repost seasonal favorite in case you missed it)

_______________

2-3 lbs. lean ground beef

2 large chopped onions

1 chopped red pepper

1 chopped green, yellow, or orange pepper

2 (28 oz.) cans diced tomatoes with juice

2 cans rinsed black beans

1 large can pumpkin puree

1 can sliced black olives

1 bottle (12 oz.) Pumpkin Ale

(e.g. America's Original Pumpkin Ale - Buffalo Bill's Brewery

or Harvest Moon Pumpkin Ale)

2 heaping Tbsp. chili powder (or more to taste)

2 Tbsp. ground cinnamon

1 tsp. ground nutmeg

2 pinches of brown sugar

coarse salt & freshly ground pepper to taste

sour cream

chopped green onions

• Cook beef in large stockpot until well browned. Drain excess fat.
• Add onions and peppers and cook until soft. Add tomatoes and juice, beans, pumpkin, black olives, beer, spices, brown sugar, salt & pepper. Bring to boil, lower heat, cover and simmer for 1 hour. Adjust seasonings. Let rest a bit before serving or refrigerate (even better) and reheat.
• Ladle hot chili into bowls and, if desired, top with dollop of sour cream and chopped green onions. Warm White Cheddar Scallion Muffins are delicious on the side.
  
  

WHITE CHEDDAR SCALLION MUFFINS

~ Tasty muffins are a favorite clipped from Food & Wine Oct. 2006

__________________

1 1/2 cups flour

1 1/2 tsp. baking powder

1 1/4 tsp. salt

1/4 tsp. cayenne pepper

4 cold Tbsp. unsalted butter, cut into small cubes

1/4 cup very finely chopped scallion greens

3 oz. (1 cup) shredded extra-sharp white cheddar cheese

1/2 cup plus 2 Tbsp. cold milk

• Preheat oven to 375-degrees. Lightly grease two 12-cup mini-muffin tins.
• In medium bowl, mix flour, baking powder, salt and cayenne. Using 2 knives, a pastry blender or fingers, work in the butter until mixture resembles coarse meal with some small pieces of butter still visible. Add scallion greens, cheese and milk. Stir with wooden spoon just until dough comes together.
• Scoop dough into prepared mini-muffin tins. Bake for about 25 minutes, until muffins are lightly browned on top. Transfer to wire rack to cool slightly. Serve warm. (2 dozen mini-muffins)

I've learned there are three things you don't discuss with people: religion, politics and the Great Pumpkin."

~ LINUS

(It's the Great Pumpkin, Charlie Brown)

PLAYIN' IN THE LEAVES ~ SIMPLE TUSCAN CHICKEN / GRILLED EGGPLANT and GOAT CHEESE SALAD

"Every leaf speak bliss to me, fluttering from the autumn tree."

~ Emily Bronte

AUTUMN TEXTURE ABSTRACT

"But I remember more dearly autumn afternoons in bottoms that lay intensely silent under old great trees."

~ C.S. Lewis

SIMPLE TUSCAN LEMON CHICKEN

~ easy autumn fare

6 boneless chicken breast (or thighs)

1/3 cup extra-virgin olive oil

juice and zest from 1 lemon

1 Tbsp. minced garlic

1 Tbsp. minced fresh rosemary

1 tsp. minced fresh thyme

freshly ground black pepper and coarse salt to taste

• Combine olive oil, lemon juice, zest, garlic, rosemary, thyme, pepper and salt. Pour over chicken and marinate several hours or overnight.
• Remove chicken from marinade and grill on med-high for 20-30 minuted, depending on size of breast. Turn every 10 minutes and baste with remaining marinade. Cover and let rest before serving.

GRILLED EGGPLANT and GOAT CHEESE SALAD

~ From Giada De Laurentiis

3 Tbsp. extra-virgin olive oil

7 Japanese eggplant, ends trimmed, cut into 1-in. wide slices

1/2 cup toasted pine nuts

3 oz. crumbled goat cheese

1/3 cup thinly sliced basil

2 Tbsp. chopped mint

3 Tbsp. extra-virgin olive oil

3 Tbsp. balsamic vinegar

1/2 tsp. kosher salt

1.2 tsp. freshly ground pepper

• Place a grill pan over med-high heat or preheat gas or charcoal grill.
• Drizzle olive oil over slices of eggplant and toss to coat. Grill eggplants until tender and grill marks appear, about 3-4 minutes per side.
• Place eggplants side-by-side on serving platter. Sprinkle with pine nuts, goat cheese, basil, and mint. Drizzle with extra-virgin olive oil, balsamic vinegar, salt and pepper. (4-6 servings)

'AUTUMN QUILT' ~ A LEAF MOSAIC

"Everyone must take time to sit and watch the leaves turn."

~ Elizabeth Lawrence

'AUTUMN QUILT'

‎"Winter is an etching, spring a watercolor, summer an oil painting and autumn a mosaic of them all."

- Stanley Horowitz

AUTUMN LEAVES & ABSTRACTS ~ MEDITERRANEAN TOSTADA/LEMON PASTA with ROASTED SHRIMP/LEMON YOGURT CAKE

“Every leaf speaks bliss to me, fluttering from the autumn tree.”

~ Emily Bronte

MEDITERRANEAN TOSTADA with HUMMUS, FETA, & OLIVES

~ easy carb friendly appetizer from KalynsKitchen.com

Ingredients:

( for 2 but make as many as desired)

2 low-carb or whole wheat flour tortillas (cut in half)

2 tsp. + 2 tsp. extra-virgin olive oil

1/2 cup very finely chopped Romaine lettuce

1/4 cup finely crumbled Feta

10 finely chipped Kalamata olives

1/2 cup hummus

• Preheat oven to 400º, placing cookie sheet inside to heat as the oven does. While oven heats, wash and dry lettuce and finely chiop to make 1/2 cup. Crumble feta cheese and chop the olives.
• When oven is hot, lightly spray or bursh cookie sheet with olive oil and place flour tortillas on it. Toast until lightly browned and firm, turning over about every minute or so. (Depending on tortillas, takes about 5 minutes or so but watch closely at the end.)
• Remove tortillas from oven and let cool for a few minutes.
• Top each crisp tortilla with: a thin layer of hummus, slight drizzle of olive oil, chopped lettuce, finely crumbled feta and finely chopped Kalamata olives.

LEMON PASTA With ROASTED SHRIMP

~ Autumn friendly especially before frost hits the tender basil ... adapted from Ina Garten

2 lbs. (peeled and deveined) large shrimp

1 Tbsp. extra-virgin olive oil

coarse salt & freshly ground pepper to taste

4 Tbsp. unsalted butter

1/4 cup extra-virgin olive oil

2 cloves minced garlic

2 lemons, zested and juiced

1 lb. angel hair pasta

fresh chopped basil to taste

Grated Parmesan or fresh feta cheese to taste (optional)

• Preheat oven to 400º and bring large pot of water to boil.
• Place shrimp on baking sheet with olive oil, salt and freshly ground pepper. Toss well and spread over pan. Roast for 6-8 minutes, just until pink and cooked through.
• While shrimp are roasting, melt butter and olive oil. Cook garlic until soft. Add lemon juice, zest and a touch of salt to taste. Add salt and a drizzle of olive oil to boiling water. Cook pasta al dente, about 3 minutes. Drain, reserving some cooking liquid.
• Quickly toss pasta in butter/olive oil. Add roasted shrimp and 1/2 cup of reserved cooking liquid. Toss again adding fresh basil.
• Serve hot topped with cheese. (6 servings)

Note: A good Caprese Salad, crusty peasant bread, and good white wine makes the meal complete.

LEMON YOGURT CAKE

~ from Barefoot Contessa at Home

1 1/2 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. kosher salt

1 cup plain whole milk yogurt

1 1/3 cups sugar, divided

3 extra-large eggs

2 tsp grated lemon zest (2 lemons)

1/2 tsp pure vanilla extract

1/2 cup vegetable oil

1/3 cup freshly squeezed lemon juice

For the glaze:

1 cup confectioners' sugar

2 Tbsp. freshly squeezed lemon juice

• Preheat oven to 350º. Grease and 8 1/2 x 4 1/4 by 2 1/2-inch loaf pan. Line bottom with parchment paper. Grease and flour the pan.
• Sift together flour, baking powder and salt into 1 bowl. In another bowl, whisk together yogurt, 1 cup sugar, the eggs, lemon zest and vanilla. Slowly whisk dry ingredients into the wet ingredients. With a rubber spatula, fold vegetable oil into the batter, making sure all is incorporated. Pour batter into prepared pan and bake for about 50 minutes, or until a cake tester placed in center of loaf comes out clean.
• Meanwhile, cook 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
• When cake is done, allow it to cool in the pan for 10 minutes. Remove from pan and peel off parchment. While cake is still warm, pour lemon-sugar mixture over the cake and allow it to soak in. Cool.
• For the glaze, combine the onfectioners' sugar and lemon juice and drizzle over the cooled cake.