'IN THE TIME OF THE BUTTERFLIES' ~ TIGER SWALLOWTAIL (Papilio glaucus)

"Butterflies are self propelled flowers."

~ R.H. Heinlein

"The fluttering of a butterfly's wings can effect climate changes on the other side of the planet."

~ Paul Erlich

"Not quite birds, as they were not quite flowers, mysterious and fascinating as are all indeterminate creatures."

~ Elizabeth Goudge

"We delight in the beauty of the butterfly, but rarely admit the changes it has gone through to achieve that beauty."

~ Maya Angelou

"We are like butterflies who flutter for a day and think it is forever."

~ Carl Sagan

TIGER SWALLOWTAIL

(Papilio glaucus)

"Swallowtails epitomize the beauty, vibrant color, and grace of butterflies. Their large size makes them conspicuous visitors to any garden, ant their gorgeous colors make them prized additions to any scene." (The Butterfly Book)

Caterpillar: Leaf green and plump ... excellently camouflaged. Feeds on trees, particularly cherry, willow and ash.

Wingspan: 3 1/2 - 6 3/4 inches

Habitat: Woodland, wooded gardens and parks.

Range: Across North American continent, from Alaska and Canada to Mexico

Status: Widespread and common

"Happiness is like a butterfly which, when pursued, is always beyond our grasp, but, if you will sit down quietly, may alight upon you."

~ Nathaniel Hawthorne

JULY DELIGHTS: TIGER SWALLOWTAIL BUTTERFLY & ECHINACEA ~ FROZEN RASPBERRY MOUSSE

"Nothing is too polished to see the beauty of flowers.

Nothing too rough to be capable of enjoying them.

It attracts, delights all."

~ Daniel Webster

Tiger Swallowtail Butterfly (Papilio glaucas)

Coneflower (Echinacea)

FROZEN RASPBERRY MOUSSE
~ Fast becoming a favorite simple summer dessert (Bon Appetit -July 2008)
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3 cups fresh raspberries, divided (about 16 oz.)
1 1/2 cups powdered sugar
1 Tbsp. kirsch (clear cherry brandy)
1 1/2 cups chilled heavy whipping cram
1/2 cup sour cream
6 mint springs (garnish)

• Puree 2 1/2 cups raspberries, powdered sugar, and kirsch in blender until smooth. Transfer to large bowl.
• Beat Cream in large bowl until firm peaks form. Add sour cream and beat just to blend.
• Fold whipped cream mixture into raspberry puree just until incorporated.
• Divide mousse among 6 (6-oz) parfait glasses. Cover each with plastic wrap and freeze. About 2 hours before serving, place mousse in refrigerator to thaw slightly. Uncover mousse and top with remaining 1/2 cup raspberries. Garnish with mint sprigs.((6 servings)

Note: Easy to double recipe and place in glass serving dish. Finish the same by removing 2 hours early and placing in refrigerator to slightly thaw. Spoon into dessert dishes, top with berries and mint.

FRIDAY NIGHT FISH FEAST ~ WHITEFISH with LEMON BLACKBERRY SAUCE

~ Summer's Welcome Visitor

(Tiger Swallowtail)

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WHITEFISH with LEMON BLACKBERRY SAUCE

~ Adapted from Cross village: A Selection of Tastes, Art, and Memories

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6 boned and skinned whitefish fillets

2 Tbsp. butter

1 Tbsp. extra-virgin olive oil

1 Tbsp. chopped green inions

4 Tbsp. Blackberry Brandy

4 cups sour cream

1/2 tsp. dill

juice & zest of 1 lemon

1/4 tsp. freshly ground black pepper

pint of fresh blackberries

• Melt butter in large saute pan. Add oil and raise heat slightly. Saute whitefish for a few minutes on each side until flakey (about 4-7 minutes depending on thickness). Carefully remove to heated platter and keep warm.
• Saute onions in same pan until soft and transparent. Raise heat, add Blackberry Brandy and stir until thickened. Lower heat and whisk in sour cream, lemon juice and zest, and pepper, stirring constantly. Do not boil or sauce will curdle.
• Ladle a bit of sauce on heated plate, top with whitefish and a bit more sauce. Garnish with fresh blackberries. (Serves 6)