THE VILLAGE VOICE

"I love the fall. I love it because of the smells that you speak of; and also because things are dying, things that you don't have to take care of anymore, and the grass stops growing." ~ Mark Van Doren BUTTERNUT SQUASH RAVIOLI with SAGE BROWN BUTTER SAUCE ~ Prepackaged ravioli made this a 'simply' delicious autumn treat 1 (2 lb. 4 oz.) package fresh butternut squash ravioli ( found at Costco) 1 stick unsalted butter 1-2 heaping Tbsp. freshly chopped sage leaves 2 Tbsp. balsamic vinegar 1/2 cup toasted pine nuts freshly grated Parmesan cheese Carefully place ravioli into large pot of boiling salted water. Cook until ravioli begin to float, about 3-4 minutes. While waiting for water to boil, in large sauté pan melt butter over hight heat. Add sage. Cook until butter begins to brown and sizzle, about 1 minute. Remove from heat and whisk in vinegar. Transfer ravioli to pan and toss to combine. Serve topped with toasted pine nuts and freshly grated Parmesan chee...

"The flower is the poetry of reproduction. It is an example of the eternal seductiveness of life." ~ Jean Giraudoux ~ Orchid throat (Phalaenopsis ~ 'Moth Orchid') This is a brief description on Orchid plant anatomy. Hopefully it will be helpful if you are new to growing orchids. The roots and stem form the bottom portion of our orchid plant. These absorbs and brings life needed nutrients to the plant. Sometimes, within the root system you may find the water absorption system of the orchid. These are called pseudobulbs. They are very efficient at absorbing and storing water. However not all orchids have pseudobulbs. Remember in the rain forests where some of the orchids grow the showers are usually quick. Above the roots you will generally find a stem from which the leaves are born. The stems are quite sturdy in some orchids and are delicate in others, especially, the miniature orchids. A healthy leaf is one that is firm, non-wrinkled, and bright green. It is not a...

"Carnival is a butterfly of winter whose last real flight of Mardi Gras forever ends his glory. Another season is the season of another butterfly, and the tattered, scattered, fragments of rainbow wings are in turn the record of his day." ~ Perry Young ~ Fragile Wings ( my garden and Wings of Mackinac Butterfly Conservatory) ________________ FIERY LEMON CAJUN SHRIMP ~ a delicious real New Orleans, peel & eat, treat _______ 1 1/2 cups unsalted butter 4 cloves minced garlic 2 Tbsp. fresh rosemary 3 Tbsp. Worcestershire sauce 1 Tbsp. Tabasco sauce 1/4 cup lemon juice 2 Tbsp. coarse cracked black pepper 1 tsp. sea salt 3 lbs. unpeeled large shrimp 2 thinly sliced lemons French bread Preheat oven to 400-degrees. Melt butter in saucepan over medium heat. Remove from heat and stir in garlic, rosemary, Worcestershire, Tabasco, and lemon juice. Add salt and pepper. Pour half of sauce in bottom of large shallow baking dish. Layer with 1/2 of the shrimp and 1 thinly sliced l...