THE VILLAGE VOICE

"But now in September the garden has cooled, and with it my possessiveness. The sun warms my back instead of beating on my head ... The harvest has dwindled, and I have grown apart from the intense midsummer relationship that brought it on." ~ Robert Finch (SEPTEMBER SUMMER END) ROASTED SHRIMP COCKTAIL ( Recipe courtesy of Ina Garten)  2  lbs. (12-15 count) shrimp 1  Tbsp. good olive oil 1/2  tsp. kosher salt 1/2  tsp. freshly ground black pepper Sauce: 1/2 cup chili sauce (recommended Heintz) 1/2  cup ketchup 3  Tbsp. prepared horseradish 2  tsp. freshly squeezed lemon juice 1/2  tsp Worcestershire sauce 1/4  tsp. hot sauce ( recommended: Tabasco) Preheat oven to 400º F. Peel and devein shrimp, leaving tails on. Place on sheet pan with olive oil, salt, and pepper and spread in 1 layer. Roast for 8-10 minutes, just until pink and firm and cooked through. Set aside to cool. Sauce:...

"I wonder what it would be like to live in a world where it was always June." -  L. M. Montgomery Nearing summer solstice sunset ~ ( Hubbard Lake, MI ) WILD ALASKAN SOCKEYE SALMON with MAPLE LEMON GLAZE ~ Perfect 'Simple One Plate Sunset Supper' For each pound of salmon: 2  Tbsp. fresh lemon juice zest of 1 lemon 2  Tbsp. Maple Syrup 1  Tbsp. white balsamic vinegar 1  Tbsp. extra-virgin olive oil freshly ground black pepper touch of coarse sea salt Combine lemon juice, zest, maple syrup, vinegar, and olive. oil. Pour over salmon and marinate at least 30 minutes.  Remove from salmon from marinade. Place marinade in pan and reduce until beginning to slightly thicken.  Sprinkle salmon with pepper & salt and grill, depending on thickness, until desired doneness and flakes easy.    Wild Alaskan Sockeye Salmon with Maple Lemon Glaze and Baked Sweet Potato with Sour Cream ...

HUBBARD LAKE, MI 'WA-GI-DAA-KING' (Hubbard Lake, MI)

"How could such sweet and wholesome hours Be reckoned but with herbs and flowers?" ~ Andrew Marvel (English Poet) ~ Enjoying God's beautiful day _____________ HERBAL ICED TEA ~ Perfect for a hot summer day * 8 bags herbal tea (Celestial Seasonings Orange, Red or Lemon Zinger Tea) 1 quart boiling water 1 quart fresh orange juice or lemonade fresh lemon and/or orange slices crushed ice sprigs of fresh mint Steep the tea bags in boiling water for ten minutes. Discard tea bags. Pour juice over tea. Add lemon and/or orange slices and fresh mint sprigs. Refrigerate until well chilled . Remove lemon and/or orange slices and mint before serving. Pour over crushed ice adding additional fresh fruit slices and sprig of fresh mint. ( 2 quarts) __________________ DILLY CUCUMBER SANDWICHES ~ What memories are made of * Favorite loaf of soft sandwich bread (white or wheat) 1-2 peeled and thinly sliced English cucumbers thinly sliced sweet onion (optional) 1/4 cup unsalted butter 1/2 c...