Winterscapes and Lots of Chocolate!

Bray Road- Buckland, MA

I have never been the most athletically talented person, but I think I may have found my true winter calling- snowshoeing!! A friend suggested trying it out. I put on a borrowed pair the other day and duck footed, glided off! My own bright turquoise and gold pair will arrive next week. The snow shoes give me great balance; no fear of careening out of control down a hill on cross country skis and best of all I can traipse to my heart’s content through deep snow in the woods taking photos!

Bray Road- Buckland, MA

Walks on the last few weeks have been glorious, even with frigid temperatures. The contrast of light and shadows on the snow, water and sky has been breathtaking; some days with brilliant blue skies and others cloudy, misty and atmospheric.

I have picked some of my favorite photos for a slideshow:

SKY:

WATER:

SNOW:

All of this cold weather has made me crave chocolate even more than usual and put me in the mood for chocolate cake! I wanted to find a recipe that tasted fudgy and rich; without the fat and calories. I found this simple one bowl vegan chocolate cake recipe from allrecipes.com. For a low glycemic cake, I swapped out the sugar with Monk Fruit Sweetener and Coconut Sugar. To fancy up the cake, I made a dark chocolate pudding filling to sandwich between the layers and for the topping. I adapted the recipe for the chocolate pudding from a treasured old cookbook called fittingly, Chocolate Cake by Michele Urvater. With the addition of Lily’s Stevia Chocolate Chips and some toasted pecans for decoration, it was irresistible!

Snowy Day Chocolate Pudding Vegan Chocolate Cake

Cake Ingredients:

  • 1 ½ cups whole wheat pastry flour 
  • 1/4 cup coconut sugar
  • 1/4 cup monk fruit sweetener
  • ¼ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar*- see note
  • 1 cup water

To Make Cake:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease and line one 8×10 cake pan with greased wax or parchment paper.
  • Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
  • Pour into prepared pan and bake at 350 degrees F (175 degrees C) for about 25-30 minutes. Do not overbake, the cake should remain soft and fudgy. Remove from oven and allow to cool.
  • Remove cake from pan, peel off wax paper and place on rack to cool.

Chocolate Pudding Filling– adapted from Chocolate Cake by Michele Urvater

Ingredients:

1/4 cup cornstarch

1/3 cup monk fruit sweetener ( this makes a very bittersweet pudding, feel free to add up to 1/2 to 3/4 sugar.)

1 1/2 cups unsweetened almond or soy milk

1/2 teaspoon almond extract

4 ounces dark chocolate chopped (I used Equal Exchange Extremely Dark chocolate, but you could semi or bittersweet chocolate for a sweeter taste)

To make the pudding:

In a small mixing bowl, with a fork or small whisk, combine the cornstarch with 1/2 cup of the milk.

In a small saucepan over low heat, bring the remaining 1 cup milk to a simmer with the sugar, stirring occasionally so the milk does not boil over. Remove the saucepan from the heat.

Whisk the cornstarch and milk in the bowl again to make sure the cornstarch is dissolved, and add this to the hot milk and sugar mixture. Return the saucepan to the heat and bring to a simmer until the mixture thickens, whisking constantly. Remove from the hear and add chocolate, stirring until chocolate melts into the mixture. Stir in almond extract. Put pudding in a bowl and refrigerate until cold.

To fill the cake:

Carefully slice cake with a serrated bread knife in half and place one piece on a plate. Spread half of pudding mixture and place other half on top.

Spread remaining pudding on top and sprinkle with Lily’s Stevia Chocolate Chips. Decorate with toasted pecans. This would also be nice to decorate with sliced strawberries or raspberries.

* I was curious to find out why vinegar was called for in the recipe. For the kitchen science geeks, it turns out that vinegar reacts with baking soda to create a chemical reaction that makes the crumb of the cake light and tender!

ENJOY!!

I have become more than a little obsessed with the Great British Baking Show and in one installment the contestants made rich molten chocolate puddings filled with peanut butter. I decided to make my own lighter version with the vegan chocolate pudding batter and they were delicious- also addictive!!

Vegan Chocolate Peanut Butter Muffins

To make muffins:

Pre-heat oven to 350 degrees

Lightly grease a muffin tin ( this recipe will make about 8 muffins)

1 recipe of vegan chocolate cake batter

Fill each muffin cup with the vegan chocolate cake batter about 2/3 of the way.

Place a heaping teaspoon of peanut butter in the center of each muffin.

Top each muffin with remaining batter.

Bake about 10-12 minutes. The centers should jiggle slightly and it’s better for these to be slightly under baked!

ENJOY!!

The other day as I sat carving oboe reeds in my study, my husband called excitedly from the living room. He had just come upon a poem, very appropriate for our time, by Percy Bysshe Shelley. Published in 1818, the famous poem describes how powerful men are destined to fade into oblivion. Very cheering to think that one un- named boastful tyrant we know only too well, will follow this route!!

Ozymandias

Percy Bysshe Shelley

I met a traveller from an antique land,
Who said—“Two vast and trunkless legs of stone
Stand in the desert. . . . Near them, on the sand,
Half sunk a shattered visage lies, whose frown,
And wrinkled lip, and sneer of cold command,
Tell that its sculptor well those passions read
Which yet survive, stamped on these lifeless things,
The hand that mocked them, and the heart that fed;
And on the pedestal, these words appear:
My name is Ozymandias, King of Kings;
Look on my Works, ye Mighty, and despair!
Nothing beside remains. Round the decay
Of that colossal Wreck, boundless and bare
The lone and level sands stretch far away.

AND: Here is the “Tree of the Week!

“Have I Got a Story for You!!”

STAY SAFE AND WARM!!

Bray Road- Buckland, MA

Mozart’s Starling and Bird Song!

Buckley Dunton Lake- October Mountain State Park Beckett, MA

It’s cold out there!!

What better time to write about birds and their elegant and exquisite songs to get us through this stretch of winter and to help harbor thoughts of spring!

I start with my own talented little Cockatiel Lucy, who learned to sing a snippet from the Mozart Clarinet Quintet when he was a baby!

I was delighted to discover that my little genius was in good company with no less than a starling that was Mozart’s dear pet! I have been reading a charming book; Mozart’s Starling written by eco philosopher and naturalist Lyanda Lynn Haupt.

Today, starlings are considered to be nuisance birds; a species that is aggressive and invasive. In Mozart’s time, starlings were endearing and delightful household pets.

In her book, Lyanda Lynn Haupt describes a beloved starling that Mozart bought in a pet shop in Vienna in 1784. The story goes that as Mozart entered the store, the starling sang a snippet from a piano concerto that Mozart had completed a few months before but was yet to be performed in public! He ended up purchasing the bird, naming it Vogelstar, which means starling in German. He became so attached to his pet, that when it passed away 3 years later, he held a small funeral for Vogelstar and wrote a short elegy:

Here rests a beloved fool,
A starling bird.
Still in his prime
did he experience
the bitter pain of death.
My heart bleeds
when I think about it.
Oh, reader! Shed a tear for him.
[…]
I bet he is up above
to praise me
without payment
for this act of friendship.
Since while he, unsuspecting,
bled to death
he thought not at all of the man
who can write such good rhymes as these.

Countless works have been composed that depict bird song and much has been written about the practical use of bird song. Is it for the creation and defense of territory, declaring sexual maturity and attracting a mate or simply beautiful music? When we are treated to the throaty and lyrical song of a wood thrush as dusk falls at the end of a long summer day, I prefer to think of the latter!

Wood Thrush-Kathy Porter (C)- Mass Audubon

The talented young composer Alexander Liebermann has transcribed intricate and complicated birdsongs into musical notation. In this video, you can follow the complex rhythm and remarkable pitch of a thrush nightingale!

Coming back inside from the bracing cold calls for comfort food and Chicken Potpie Cornbread Muffins fit the bill! I adapted this dish from a recipe written by Scott Hocker from a recent Food and Wine Magazine article. What can be better than both chicken potpie and cornbread muffins; in one meal! The house smelled heavenly as they baked and they were delicious for dinner along with a green mesclun salad with slices of pear, chunks of parmesan cheese and toasted pecans.

Chicken Potpie Cornbread Muffins

Ingredients

Cornbread:

  • 1 1/2 cups cornmeal
  • 1/2 cup whole wheat pastry flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 1 1/2 cups unsweetened soy or almond milk

Filling:

  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, chopped finely
  • 1 small celery, cut into medium dice
  • 1 small carrot, cut into medium dice
  • 4-5 mushrooms cut into small pieces
  • 1/3 cup frozen peas defrosted
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1 tablespoons all-purpose flour
  • 3/4 cup chicken stock or low-sodium broth
  • 1/2 cup cooked chicken cut into small pieces

Directions

Make the cornbread:

  • Step 1 In a bowl, stir together the cornmeal, flour, 3/4 teaspoon salt, baking powder and baking soda. Whisk the egg and soy or almond milk into the cornmeal mixture. Fill 12 (1/2-cup) greased muffin tins about 2/3 full with the cornbread batter. Preheat the oven to 350°F.

Make the filling:

  • Step 2 In a large cast-iron or heavy skillet, heat the oil over medium high heat until hot, then saute the onion until it softens. Add carrots, mushrooms, celery, salt and pepper to taste, thyme and sage. Cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in green peas. Stir in the flour and cook, until incorporated, about 2 minutes. Pour in the stock and bring to a boil, then stir in the chicken. Season the filling with salt and pepper to taste. Place 2 to 3 tablespoons of the filling over each batter-filled muffin tin.
  • Step 3 Bake the muffins until golden around the edges, about 25 minutes. Let the muffins cool slightly and then run a table knife around the edges of the muffins. They will be easier to remove if you wait a bit, although this may be hard to do!!
  • ENJOY!!

I decided to use a tree of the week from a trip that I took to the New York Botanical Gardens last fall. I thought a bit a greenery would be appropriate! The tree was part of a whimsical and eccentric exhibit, Kusama: Cosmic Nature by the contemporary Japanese artist Yayoi Kusama; more about the exhibit in my next blog!

“Tree of the Week” from NY Botanical Garden- 9/12/21

“I Decided to Get Dressed Up Today!”

STAY WARM AND SAFE!

Bobcat prints! New Marlborough, MA

Coming Soon: “Bird Songs and Mozart’s Starling”!

Wood Thrush perched on a limb singing.

My next blog will be all about intricate bird songs, Mozart’s love of birds and his talented starling, my own talented Cockatiel Lucy and more! In the meantime on this frigid and blustery day, here is a recipe for Blue Corn Waffles.

At the start of the pandemic, we made a mail order for organic blue corn flour. The order was huge and I squirreled away large bags of it in our freezer. One of my New Year’s resolutions is to find a use for all of this flour; not a hard resolution to keep! Yesterday, I made Blue Corn Blueberry Banana Muffins!

Blue Corn Flour Waffles

Yield: 5-6 waffles

Ingredients:

3/4 cup whole grain spelt flour

3/4 whole wheat pastry flour

1/2 cup blue corn flour- *Note

1 teaspoon salt

2 teaspoons baking powder

4 tablespoons canola oil

1 large egg

1 1/2 cups unsweetened soy or almond milk

For Topping:

1 1/2 cups wild frozen blueberries (I like the Wyman brand)

Cook blueberries in microwave about 2 minutes until soft and syrupy.

To make waffles:

Heat a waffle maker

In a medium sized bowl, mix together dried ingredients.

Add oil, egg and soy or almond milk and mix together.

For each waffle, place about 2 large spoonfuls of mixture in center of waffle maker and cook until light brown and crisp on the edges.

Serve with blueberry sauce, plenty of maple syrup and we enjoy a dollop of Oatley Oatgurt; creamy and totally delicious!

Note: Blue Corn Flour can be hard to find. We found a source on the excellent Milk Street Store site!

ENJOY!!

Norbrook Brewery: Colebrook, CT

STAY SAFE AND WARM!!

A Winter Walk at Ole’ Stoney Lonesome!

Overnight, ice crystals were magically transformed into intricate fractals on our deck.

It was a gloomy day, cold and steely gray; a perfect backdrop to explore an atmospheric section of the Billings Trail called Stoney Lonesome maintained by the Norfolk Connecticut Land Trust.

My husband Paul had scouted out the trail a few days earlier with a friend; they happened upon a lone hiker who stopped in his tracks and asked excitedly, “Did you find the site of the train accident?”

The trail follows an abandoned train track that was built in 1871 and ran from Hartford, Connecticut to the border of New York State. It was built on a high ledge above the Canaan valley, strewn with enormous boulders. There was in fact a horrific wreck that occurred in 1882 when a train rammed into a boulder that had slid down the mountain side onto the track. We read that the laying of the track was very difficult and engineers had to make huge rock cuts into the side of the mountain.

Walking along the trail we were captivated by the dramatic rock formations made from the deep cuts through the mountain side to accommodate the train tracks.

We had set out on our walk late in the afternoon; the days are so short now that by the end of our hike, the sun was starting to set. The clouds suddenly parted and for a brief moment, sunlight lit up the hillside with a golden glow.

Our eyes were drawn uphill to a rock formation that reminded us of stone sculptures that we have viewed at the Storm King Art Center in upstate New York.

By the time we returned to our car, it was almost completely dark. We drove back down the road with a beautiful sunset in front of us leaving somber Stoney Lonesome behind.

Glad to be back safely home after our frosty and invigorating adventure, we settled in next to a cozy fire in the woodstove and enjoyed hot chocolate and a few Gingerbread Biscotti that were left over from Christmas.

After our hike, we wanted to know more about the origin of the name Stoney Lonesome; some sources suggested that the name reflects a desolate area, strewn with rocks and boulders. This certainly seemed appropriate! Then we discovered that the name is also a slang term, made popular in the early 20th century for prison. Paul found the prison reference to Stoney Lonesome in a book written by John O’Hara published in 1931 with the title, “Appointment in Samarra“. The title of the novel refers to W. Somerset Maugham’s retelling of an ancient Mesopotamian fable where a servant has an untimely meeting with the devil- dark indeed!! We were so curious about this that we ordered the book and have gotten pulled into the tragic tale of a used car salesman from the 1930’s.

AND, of course we had a bit of fun arranging Bananagram tiles into references from “Appointment in Samarra“!

Here is a recipe for Gingerbread Biscotti’s adapted from NY Times Cooking. These biscotti are full of warming delicious spices including ginger, cinnamon, nutmeg, cloves, cardamom, star anise along with espresso powder and almond & orange extract. The spices create a lovely flavor combination that lingers beautifully in the mouth! I swapped out the brown and granulated sugar in the recipe for monk fruit sweetener and coconut sugar which has a low glycemic index. I used whole grain spelt and whole wheat pastry flour, which in addition to being more nutricious, give the biscotti an added nutty flavor and I used Lily’s stevia sweetened chocolate chips. The original recipe called for candied chopped ginger, which would also be good! These biscotti are hard and crunchy and are excellent dipped into coffee or espresso!

Gingerbread Biscotti from NY Times Cooking

Ingredients:

  • 1 large egg plus 1 large egg white, at room temperature 
  • 1/4 cup monk fruit sweetener
  • 1/4 cup coconut sugar
  • 1 tablespoon ground ginger 
  • 1 teaspoon ground cinnamon 
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves 
  • ¼ teaspoon ground cardamom 
  • 1 whole star anise, finely ground (1/4 teaspoon)
  • 1 teaspoon instant espresso powder
  • 1 teaspoon kosher salt
  • ½ teaspoon baking soda
  • 1 teaspoon almond extract
  • ¼ teaspoon lemon extract or orange extract
  • cup whole wheat pastry flour 
  • 1 cup whole grain spelt flour
  •  cup/113 grams dark or semisweet chocolateI used Lily’s Stevia sweetened chocolate chips.
  • 1/2 bar any dark chocolate to coat biscotti- I used Equal Exchange “Total Eclipse” dark chocolate. Feel free to use something with more sugar!)

PREPARATION

  1. Heat the oven to 325 degrees and line a large baking sheet with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the egg, egg white, both sugars, ginger, cinnamon, nutmeg, cloves, cardamom, star anise, espresso powder, salt, baking soda, almond extract and lemon extract. Beat on medium speed just to combine, scrape down the bowl and beater, then increase the speed to high and beat for a full 90 seconds or until the mixture is slightly paler, thick and ribbon like.
  3. Add the flour. Beat on low speed until mostly combined, stopping the beater just before all the flour is incorporated so you don’t overmix. Scrape the sides and bottom of the bowl to incorporate any remaining dry bits into the dough. Add chocolate chips.
  4. Gather the dough with your hands, kneading lightly in the bowl just to bring everything together into a cohesive mass. Place the dough on the center of the prepared sheet, then dampen your hands with water and mold the dough into a 9-by-4-inch log about 1 inch tall. Bake until the log puffs and spreads a little, turns golden brown at the edges and is firm to the touch, 40 to 45 minutes.
  5. Remove the loaf from the oven and allow to cool for 10 minutes. Transfer the loaf to a cutting board and, using a serrated knife, cut at a diagonal into 12 (¾-inch-wide) slices. Turn the slices on their sides and return to the oven.
  6. Bake, flipping the slices halfway through, until slightly browned and dry in the centers, 10 to 15 minutes. Bake longer for drier, crunchier biscotti. Remove from the oven and cool the biscotti on the sheet. Turn the slices top sides up.
  7. In a double-boiler or a heatproof bowl set over simmering water, melt the chocolate, stirring until completely smooth. Remove the bowl from the heat, and using a small spoon, drape the melted chocolate over the tops of the biscotti, nudging some to drip over the edges. Allow the chocolate to sit at room temperature or in the refrigerator to fully set. The biscotti will last for a couple of weeks in an airtight container at room temperature.

ENJOY!!

As I write this blog, it is a raw cold day with sleet and freezing rain and we are in for a few days of frigid weather. Today I plan to sit close by the fire and enjoy a cookbook that just arrived; My Shanghai: Recipes and Stories for a City on the Water by Betty Liu. I will dream about making dumplings for our next dumpling party which I hope will not be in the too distant future!!

AND, here is the first “Tree of the Week” for 2022!

“YIKES!!”

STAY WARM AND SAFE!!

The Amazing Guest, Fantastic Fungi and Spooky Sounds!

I read a recent New York Times article that talked about how excited a couple was to host a guest for the weekend. They were determined to fill the planned itinerary with as many activities as possible, after being denied time together for so long. The guest went home feeling tired and overwhelmed. Our dear friend Carol was planning to meet us for some well deserved R & R; first at our home and then at a Bed and Breakfast in Cummington, Massachusetts. My husband Paul and I talked for weeks about all of the places we would take Carol; among them, many of our favorite hikes. And, although we wanted to avoid the same pitfalls of over booking, we were not sure this would be possible!

We started our glorious fall weekend at the Ashintully Gardens in Tyringham, Massachusetts.

Ashintully Gardens Trustees of the Reservation

We walked up a hill through a field of dried wildflowers standing at attention like soldiers in a row and quickly realized that Carol was the perfect guest- she was delighted and engaged with everything we showed her and being a visual artist, she innately understood my love of close observation.

Before our dinner reservation on the patio at the excellent restaurant, John Andrews in Hillsdale, New York, we squeezed in a short walk at Parsons Marsh in Lenox, MA. The late afternoon sun was beautiful as we walked on a boardwalk that wove gently through the woods to the marsh.

Parsons Marsh-Berkshire Natural Resources Council
Parsons Marsh

After a delicious dinner at John Andrew’s, we returned home, watched an episode of Only Murders in the Building on Netflix and then fell into a deep slumber! The next day we were eager to show Carol our land that we recently closed on in Buckland, MA in the hill towns above Northampton. Our big news is that in a few years we plan to build our dream house there! On the way, we made a stop in Northampton to the Woodstar Cafe to pick up a picnic (that included their yummy vegan peanut butter cookies) and headed up into the hills! Near Buckland, is an old cemetery that was a perfect location to make a creepy Halloween video.

We put on our hiking boots and traipsed uphill on our land. Carol bravely joined us in a bit of bush whacking!

On the land, the trees are beautiful with many tall evergreens, but our eyes were drawn close to the ground. The patterns of autumn leaves, fungi, rocks and twigs made beautiful collages.

Carol came up with an interesting concept-along with photographs of my recipes, we could make natural place settings with leaves and twigs and photograph them with a woodland backdrop; perhaps a cottage industry was born!!

Continuing on our walk, we saw some incredible and unusual fungi.

Back in the car, we took a short five minute jaunt to the charming village of Shelburne Falls; complete with art galleries, cozy cafes, bookstores, restaurants, an artisanal bakery and the beautiful Bridge of Flowers, the site was created in 1929, when the old trolley bridge was no longer used.

Bridge of Flowers-Shelburne Falls, MA

On a bit of a schedule, we moved on to our next activity; a beautiful fall drive through the country roads to Cummington, MA where we were guests at The Upland Meadows Farm B & B. The quaint old farmhouse was full of character with cozy rooms and the surrounding area was quiet and peaceful. And, it was right down the road from our beloved William Cullen Bryant Homestead. We could walk through a pasture to reach the Sugar Bush Trail!

Upland Meadows Farm B & B

We took a short walk and then headed down towards Chester for our dinner reservation at the Chester Common Table. I was not sure what to expect, but we were pleasantly surprised. Tucked away in the small town of Chester that borders the Berkshires and the Pioneer Valley, the small restaurant opened in 2016 and is housed in a charming vintage house. We sat on the covered front porch and inside a folk group with mandolin and guitar played gentle Appalachian and bluegrass tunes that wafted softly through the open window. It started to rain, but with our jackets on and a cozy space heater next to us, we were totally comfortable. I enjoyed a tall glass of a local IPL draft beer brewed in MA, called Jack’s Abbey “Hiponius Union”. The light lemony flavor of the beer was perfect with a big plate of Coconut Curry Noodles that was lightly spicy. The dish included rice noodles, grilled chicken, crunchy bits of broccoli, red peppers, zucchini and red onions. Along with a few pieces of homemade corn bread, I was a happy camper!

Sunday morning, we took a misty early morning walk on the Rivulet Trail at the Bryant Homestead. I had been wanting to show this trail to Carol and she was enthralled by the tranquility and peacefulness of the fragrant pine woods.

Rivulet Trail- William Cullen Bryant Homestead

On the trail, we came upon one of my favorite trees that I call “The Wise Man”.

And, then after coffee and brunch at the Shelburne Falls Coffee Roasters, it was time to hug tightly and say goodbye. All in all, an incredible weekend- hopefully with not too much packed in for our amazing guest!

Shelburne Falls Coffee Roasters

When I was little, my mother often made a favorite fall dessert; a sticky, gooey, very sweet dessert called Apple Brown Betty. It was rich with melted butter, brown sugar, graham crackers, raisins, lemon juice and spiced with cinnamon, nutmeg, allspice and cloves. The recipe was from Erma Bombauer’s, The Joy of Cooking. I found myself craving this dessert, but wanted something much lighter. I decided to make an almost sugar free healthy version. I am happy to say, I may have found it!! I had a loaf of stale whole grain sourdough bread from Berkshire Mountain Bakery hanging around. I cut it into pieces and made bread crumbs in my food processor. I toasted them in the oven until they crisped up. Instead of using butter I substituted fresh apple cider for the liquid and I used Monk Fruit instead of sugar. It has a very low glycemic index and it can be used the same way as granulated sugar.

The dessert is even better the next day and perfect to eat sitting curled up on the couch with one of the first woodstove fires of the season; perhaps watching an old Hitchcock film- I think Psycho might be too scary, maybe something along the line of The Trouble with Harry, still with a macabre theme, but with plenty of black humor and a great film score by Bernard Herrmann or maybe something dark and atmospheric like Rebecca. Happy Halloween!!

Apple Brown Betty Redux

Ingredients:

Topping:

3 1/2 cups toasted bread crumbs ( preferably from whole grain bread- I just made another version and used Rockhill Raisin and Cinnamon bread that was also really good!)

1 tablespoon grated lemon zest (from an organic lemon)

1/8-1/4 cup Monk Fruit sweetener (you could also use granulated sugar)

1 cup apple cider

1/2 cup raisins

1 tablespoon lemon juice

1 teaspoon cinnamon

1/4 teaspoon all spice

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

Apple Filling:

4-5 large apples peeled and cored (try to use a combination of firm local apples for the best flavor).

1-2 teaspoons cinnamon

To Make Apple Brown Betty:

Preheat oven to 350 degrees

Place 3 1/2 to 4 cups bread crumbs on a baking sheet. Bake and crispy and lightly browned.

Place breadcrumbs in a medium sized bowl. Add grated lemon zest, lemon juice, spices, raisins and monk fruit sweetener. Slowly add 3/4 apple cider until absorbed. The mixture should feel lightly moistened when squeezed.

Cut apples into quarters, peeled and then thinly slice them. Place in a medium sized casserole dish. Sprinkle lightly with cinnamon and stir.

Sprinkle bread crumb mixture over apples in baking dish and pour remaining 1/4 cup apple cider over the top. Cover tightly with foil and bake until apples are tender when pierced with a fork. Remove foil and bake about 5-10 more until bread crumbs crisp up a bit. Let cool briefly- Enjoy!!

AND of course here is the: The Halloween Tree of the Week!

BOO!

A Sweet and Healthy New Year!

Rosh Hashana was early this year and I was feeling ambivalent about sitting with a large group of people in a synagogue or staring at a Zoom screen for hours. A friend mentioned that she was going to spend the holiday communing with nature; an excellent idea. This seemed to be exactly what I was seeking!

Paul found a beautiful trail right down the road from Tangle Wood in Lenox, MA run by Mass Audubon called Pleasant Valley. The day was warm and sunny with a beautiful breeze. We took a trail that meandered through marshland, ponds and pine forests.

The trail crisscrossed over several burbling brooks that rushed over mossy rocks. During Rosh Hashanah a tradition is observed called Tashlich. Small stones are thrown into the water to cast off one’s sins. I remember being at a service once where the cantor said that the ritual might also be used as a way to cleanse one’s self of unwanted grudges or to create intentions for positive change. I chose this route and as I tossed a few stones into the water, I felt an immediate sense of lightness.

I had brought my recorder along thinking I might play an improvisation that sounded slightly Hebraic and pastoral at the same time. I was hoping to find an inspirational location and was not disappointed!

Now the only thing needed for a perfect Rosh Hashanah was a delicious dessert with apples. I looked through a few of my old blogs and found a recipe I had included for apple kuchen, from Smitten Kitchen. This moist dessert reminds me of the apple kuchen we had in Germany when my daughter and I were on our “Following in Bach’s Footsteps” journey a few years ago! When baking this cake, your house will smell heavenly as the rich aromas of butter, vanilla, cinnamon and apples fill the air!

Apple Kuchen (from Smitten Kitchen)

Topping
4 tiny-to-small apples, halved, peeled and cored
2 tablespoons fresh lemon juice
2 tablespoons granulated sugar

Batter
1/2 cup plus 1 tablespoon (125 grams) unsalted butter, at room temperature
1/4 cup plus 2 tablespoons (6 tablespoons) granulated sugar
1/4 cup honey (any variety you like to eat)
1 teaspoon vanilla extract
3 large eggs, separated
2 good pinches of salt
2 teaspoons baking powder
1 1/4 cups all-purpose flour

Glaze
1/4 cup honey
A good pinch of sea salt

Heat oven: To 350°F. Coat a 9-inch springform with butter or a nonstick spray. Line the bottom of the pan with a round of parchment paper.

Prepare apples: Place peeled, halved and cored apples cut-side-down on a cutting board. Use a knife to create parallel thin slices, but only cut halfway through each apple so that the apples stay intact. Don’t fret if you cut through, however; you can just reassemble the halves on the cake in a few minutes.

In a bowl, toss apples with lemon juice and 2 tablespoon granulated sugar.

Prepare cake base: Beat butter and 1/4 cup plus 2 tablespoons granulated sugar together in a bowl with electric beaters until fluffy. Add honey and beat until combined. Add vanilla and egg yolks, beating until just combined. Sprinkle salt and baking powder over cake batter, and mix for just 5 seconds, until they disappear. Add flour, half at a time, mixing only until just combined.

In a separate bowl with cleaned beaters, beat egg whites until stiff. Stir 1/4 of them into the cake batter, to lighten it a little. Fold in the rest in three additions. It will seem impossible to fold in at first because the batter is so stiff, but it will loosen with careful folding. Only fold the last addition of egg whites until it has mostly disappeared (a couple faint streaks of egg white are fine).

Spread cake batter in prepared cake pan, smoothing the top. Arrange apple halves facedown over the cake batter. To warn, 4 tiny/small apples will definitely fit over the cake batter. When I made it with 4 small-almost-medium apples, I could only fit 3 1/2 of them. No need to press the apples into the batter. You can pour any extra lemon juice and sugar in the bowl over the apples.

Bake cake: 35 to 40 minutes, until a toothpick or skewer inserted into the center of the cake comes out clean. Let rest on a cooling rack for 5 minutes, then cut around the cake to make sure it’s not sticking to the pan at all, and unhinge the sides. Let cake cool completely. You can store it at room temperature at this point, or after you add the honey, for up to 5 days 3 days at room temperature. After that, a fridge is best for longevity. The cake is lovelier on day 2 than day 1.

Before serving, if you’d like the glaze to look glossy, or whenever the cake is cool, if you don’t mind if the honey sinks into the cake: Warm 1/4 cup honey and a good pinch of sea salt until it liquefies to the point where it makes a thin glaze — this will take less than 30 seconds. Brush honey-salt mixture over cooled cake.

I added a sprinkle of cinnamon on the top of the cake before baking.

ENJOY!

This was a perfect Rosh Hashanah! Best Wishes for a Happy and Healthy 5782!

After the Rain: Joffey Preserve

Joffey Nature Sanctuary-New Marlborough, MA

This summer our lives have once again become busy; dinners with friends, visits to museums, traveling, rehearsing and performing concerts and perhaps best to all, having the freedom to plan spontaneous excursions. I am thankful and feel blessed that we have come through this part of the pandemic. The only thing that I am wistful for are the daily hikes and walks that we took this past year. With no other distractions and the only safe activity, it developed into a joyful distraction. Not wanting to lose this precious connection to nature, I have had to make a conscious effort to allot time for walking.

The other day, in between all of the soggy rainy weather, the sun peeked out briefly. The perfect place for a short walk was the Joffey Nature Sanctuary in New Marlborough, MA. The one mile trail winds around a pristine micro ecosystem that includes a marsh and woodlands.

As I entered the woods, I was surrounded by the damp pungent scent of pine needles and saturated tree bark. The pine needles underfoot felt like I was stepping on a soft pillow.

Because of the extra moisture, tiny fungi and mushrooms had sprung up and dotted the forest floor.

Algae covered much of the marsh, creating delicate patterns on the water that looked like abstract paintings.

A few benches are placed along the path; we plan to return with books and iced tea on a hot day!

This summer, it’s also once again a great pleasure to visit farm stands and farm markets. One of my favorite places is the Silamar Farm Stand in Millerton, New York. The other day, I bought sugar snap peas, cucumbers, dill, red beets and Sky Farm mesclun mix. With my delicious bounty, I made a summer salad with grilled salmon and creamy hummus. Made with canned chickpeas, garlic, lemon and tahini, the hummus comes together in under 5 minutes. I made a simple salad dressing with olive oil and Carr’s Cider House Cider Vinegar. The vinegar is sweet, not too astringent and tastes almost like a good balsamic vinegar. This along with some crusty French sourdough bread, made a light and delicious summer dinner.

Quick Hummus

Ingredients:

1 can chickpeas drained and rinsed

1 clove garlic minced

2 tablespoons tahini

freshly squeezed lemon to taste

1 teaspoon ground cumin

salt and freshly ground pepper to taste

water

To Make Hummus:

Combine all ingredients in the bowl of a food processor.

Blend for about a minute. The mixture will be crumbly and rough looking.

Add water a bit at a time and blend. When the mixture looks smooth, blend for about another minute more until creamy and very smooth. Adjust seasonings and enjoy!

AND: with my bounty of red beets it was time to make Summer Borscht! This is absolutely one of my favorite things about summer. Made with plenty of crunchy cool radishes, cucumber, scallions, dill and a big dollop of yogurt, it is refreshing and delicious alone or better yet with a slice of fresh rye bread. It is also great topped with a sliced hard boiled egg!

Summer Borscht

Ingredients:

4 or 5 large red beets

1/2 cup diced cucumber

1/2 cup diced radish

1/2 cup minced dill

1/4 cup diced scallion or chives

salt and pepper to taste

brown rice vinegar to taste* see note

1 or 2 tablespoons honey to taste

1/2 or more plain yogurt

Prepare Borscht:

Scrub Beets well and if large cut in half

Cover with water in a medium sized pot

Bring to a boil and then reduce to a simmer

Cover and cook until tender

Save water that beets were cooked and strain into a large bowel

Let beets cool completely

Peel Beets and cut into small dice

Add diced beets along with cucumber, radish, dill and scallions or chives into reserved beet liquid

Add brown rice vinegar to taste- start with a small amount and add more as desired.

Stir in yogurt and honey

Add salt and pepper to taste

Refrigerate for at least a day to let flavors meld

Serve with a dollop of yogurt or sour cream

Add a sliced hard boiled egg on top if desired

Note: I do not specify exact amounts of brown rice vinegar, honey or yogurt. After the borscht sits for a day or two, you can add more seasonings to your taste.

ENJOY!!

AND: Here are “Two Trees of the Week!” I was uncharacteristically at a loss for their captions- any takers??

STAY SAFE AND ENJOY THE SUMMER!!

A Search For Wild Yellow Violets

Lately we have been seeking out violets; in particular the illusive wild yellow violet. Our inspiration came from a walk that we took last summer at the William Cullen Bryant Homestead. Throughout the trail, there are placards that include some of Bryant’s most famous poems. Originally his childhood home, he summered at this idyllic spot in rural Cummington, Massachusetts.

We were touched by the romantic and lyrical stanzas of the poem, The Yellow Violet; where Bryant recalls finding the tiny and secretive violet that bloomed in the spring on his property.

On a visit a few weeks ago to the Bryant Homestead, we set out to find yellow violets; not sure where to look. At first, we thought they might be a woodland plant and possibly be where the placard of the poem was; deep in the woods, near a gurgling rivulet stream. But alas, no luck! I thought that the plants might need more sunlight and we walked back up the trail closer to road. We found several early wildflowers and a field of lovely purple and white violets, and some white violets; but no yellow flowers!

A week or so later, I was in Torrington, Connecticut. For those not familiar with the Northwest Hills of Connecticut, Torrington is a small scrappy city with a population of about 40,000. It was once a bustling factory town and it is now a bit rough around the edges and like many older American cities, there are sad boarded up abandoned buildings lining the streets. Somehow, even though the city feels worn down and tired, I often sense an air of possibility; either inspired by a tireless and innovative arts organization, a children’s chorus or a good small new restaurant that opens.

The day I was in Torrington, I had a small oral surgery procedure and then I went to change my snow tires. As I walked into the tire store, the novicane in my mouth started to wear off and a throbbing pain started. I thought that while waiting for my car, a walk might be a good way to distract me from the discomfort. My husband Paul had traversed the same route a few days before when he changed the tires on his car. He mentioned finding a few interesting sites. So, off I went!

Having spent so much time this past year observing nature, one of the first things that I noticed on a busy noisy street was a small patch of white and purple violets thriving in gravelly soil close to the sidewalk.

Shortly after that I came upon the 9/11 Memorial that Paul had mentioned. Next to a firehouse, a metal beam from the Twin Towers juxtaposed with the American flag made a poignant statement. Normally, I would have missed this entirely, driving quickly by. This day, I sat for a few minutes on a nearby stone wall and quietly paid my respects for the souls that lost their lives on 9/11.

Very close to the memorial, I found the next site that Paul had discovered. Torrington was home to an innovative guitar maker, James Ashborn and on this site there was once a guitar factory. Ashborn, who was English, opened the factory in Torrington around 1850. The area was ideal because it had plenty of water power and an abundance of wood to make guitars.

I spent over an hour walking, happily distracted; almost forgetting completely about my discomfort. I was excited that I had found inspiration and new discoveries-when at first glance, it seemed as if there was nothing new to be seen!

A few days later, undeterred, Paul and I decided to return to the Bryant Homestead to continue our quest for the illusive yellow violet. We thought that perhaps some of the violets might be in the field near Bryant’s childhood home.

Again we found white, striped and purple violets, but no luck. It was like finding a needle in a haystack! At the edge of the field, something made me walk near a tree a few feet away and there it was, a lone yellow violet peeking tentatively through a few blades of grass! “AHA” I crowed excitedly to Paul. And, then nearby, we saw a small group of yellow violets clustered together!

This stanza from the Yellow Violet poem so fittingly described what we saw:

Yet slight thy form, and low thy seat,
  And earthward bent thy gentle eye,
Unapt the passing view to meet
  When loftier flowers are flaunting nigh.

So delicate and beautiful!!

Often when I am walking, my thoughts not surprisingly turn to food. One particular day, I was in the mood for veggie burgers. I thought about what ingredients I had on hand; some cooked mixed grain quinoa, toasted walnuts, onions and garlic. When I got home I sauteed onion and garlic until it softened. A friend had mentioned a good substitute for egg using ground flax seed. I followed her directions and the ground flax magically emulsified into an egg like substance. I whirred this together in my food processor with the quinoa, onion and garlic, walnuts, a can of black beans, bread crumbs; seasoned with ground sage, thyme, oregano, cumin and salt & pepper to taste. I formed the mixture into patties and let them firm up in the fridge for a while. I heated a cast iron pan until quickly sauteed the veggie burgers in a bit of olive oil until they were crisp and lightly browned.

Served on toasted brioche buns from Berkshire Mountain Bakery, topped with caramelized onions and sauteed mushrooms, excellent homemade garlic pickle slices that a friend gave me, a quick sauce made with vegenaise and ketchup and some sauteed radish greens, they were delicious!

I served a salad of firm bright red radishes with arugula simply dressed with lemon and olive oil; along with some oven roasted sweet potato fries, the feast was complete! A tall glass of frosty beer would also fit the bill!

Black Bean/Quinoa Veggie Burgers

Black Bean/ Quinoa Veggie Burgers

Ingredients:

Flax seed Egg Substitute

1 tablespoon ground flax seed

3 tablespoons hot water

Rest of Ingredients:

1 cup cooked mixed grain quinoa

1/2 cup toasted walnuts

1/4 bread crumbs

1 can black beans, rinsed and drained

1 small onion finely chopped

2 cloves garlic finely chopped

1/2 teaspoon ground sage

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon ground cumin

salt and freshly ground pepper to taste

1 tablespoon olive oil

To Make Flaxseed egg substitute:

Place ground flaxseed in a small bowl and pour hot water over the flaxseed. Stir and let sit for a few minutes. Whisk and let sit until thickened- the mixture will look emulsified when it is ready.

To Make Veggie Burgers:

Heat olive oil in small pan. Saute onion until it softens and then add garlic. Cook for a minute or two.

Add sauteed onion and garlic along with flaxseed egg substitute to bowl of food processor. Add the rest of the ingredients and process until the mixture is smooth.

Form into patties (makes about 6-7 burgers) and chill for about an hour to firm up.

Heat 1 tablespoon olive oil in a heavy skillet and saute burgers until brown on one side. Flip over and brown other side. Enjoy!!

AND, I end with Paul cradling a yellow violet in his hand…….

AND- of course, here’s The Tree of the Week:

” I feel like I have a hole in my head!”

Hidden Gems: Solo Walks

Fox Brook Preserve-Goshen, CT

The past few weeks my husband Paul could not accompany me on our walks and explorations because of medical issues and true to Paul’s form, he sent me out on several solo walks to explore new locations! It all went well, except for one walk at the Lime Kiln Farm Wildlife Sanctuary in Sheffield, MA. where we had actually been before. I belatedly realized that I was too busy taking pictures to watch carefully where I was going.

Lime Kiln Farm Wildlife Sanctuary

I often do not pay close attention to the trail markers and just follow Paul. At this particular walk, which should be about 1 mile, I felt like a mouse in a maze and until I found my way, walked over 3 1/2 miles! It was late in the afternoon and the weather was chilly and a bit threatening; I was very happy to see my bright blue car in the distance! Since then, I can happily report Paul is recuperated and thankfully back with me on the trails!

One of my solo walks was at the Fox Brook Preserve in Goshen, CT. on Route 4. I have driven by the tiny entrance to this walk for years on my way to chorus practices and doctor’s appointments in Torrington, CT. Very easy to miss, the trail is a hidden gem complete with a pine forest, large boulders, stone walls, a babbling brook with a suspension bridge, a grove of mountain laurel, a serene pond with hummocks and a small beaver dam!

As I entered the woods from the busy highway, this time paying close attention to where I was headed, the trail sloped up gently and transitioned to a peaceful pine forest with large glacial boulders strewn about. The noise of the road faded away quickly.

I walked through a grove of mountain laurel and felt as if I was in a private chapel, embraced gently by the plants. Near the end of June we will be surrounded by a fragrant blaze of color.

Holding tightly onto a thin guard wire, I traversed over a slightly rickety bridge. The late afternoon sun reflecting on the water was both mesmerizing and peaceful.

Approaching the pond, I saw a small knoll that seemed like a beautiful place to play one of the first improvisations of the season. We will return soon with a recorder and Native American flute in hand!

My next solo walk was at the Buttercup Farm Audubon Sanctuary in Northeastern Dutchess County, just south of Pine Plains, New York. The day I visited, I saw only one other person the whole time.

 There are six miles of trails throughout the sanctuary on over 641 acres. The preserve has over 80 species of birds including Great Blue Herons, Wood Ducks, Bobolinks and both Golden-winged and Lawrence Warblers.

Although I am happily vaccinated and can safely walk where there are more people, I revel in the solitude of walking alone peacefully with the birds and nature for company!

After my walk, I traveled on to Rhinebeck, NY to pick up bread from the wonderful artisanal bakery, Bread Alone. My online order included an organic whole wheat sour dough boule, a sourdough raison nut bread and a dense loaf of sourdough rye bread. I also had made an online order for Indian food from one of our favorite restaurants, Cinnamon. In addition to ordering Chicken Chettinad and Chana Gobi Masala, my big treat was a large Masala Dosa.

Dosas are made with a tangy crispy crepe with ingredients that include fermented rice and dal. Filled with seasoned mashed potato, sauteed onion, dal, cashews, mustard seeds and fresh curry leaves, it is both delicious and addicting!

I arrived early to Rhinebeck and my order at Cinnamon was not ready for another 40 minutes. I thought this might be a opportune time for a bit of people desensitizing! The Poet’s Walk is a few minutes away and is always filled with visitors. For most of the pandemic, we would drive by and see the parking lot filled with 40 or more cars and we would both say together,”No Way”!! This day, I decided to go for it! I saw signs asking people to wear their masks and most complied. The path winds gently through fields and the woods and at the top of a hill you can see the Hudson River and the Catskills off in the distance. I felt reasonably safe, although when a boisterous family without masks, came bounding down the path from the other direction, my protective instinct kicked in rather strongly and I moved quite a distance away into a field!

Poet’s Walk: Red Hook, NY

The other day, rummaging around in the freezer trying to find something for lunch, I came upon a container of lentil soup that I had made a few months ago. I sometimes find lentil soup a bit bland. I remembered when I had made this batch of soup that I added chicken chorizo sausage, smoked paprika and a small can of diced tomatoes. Along with kale, onion, carrot and celery; that did the trick! A bowl of this soup along with a slice of leftover dosa made an excellent lunch!

Lentil Soup

Ingredients:

2 cups dried lentils

1 chicken chorizo sausage cut into small pieces

1 tablespoon extra virgin olive oil

1/2 cup chopped kale

2 carrots cut into small pieces

1 medium onion finely chopped

1 stalk celery finely chopped

1 small can diced tomatoes with juice

1 bay leaf

1 teaspoon smoked paprika

1 teaspoon dried thyme

salt and freshly ground pepper to taste

To Make Soup:

In a large pot, heat the olive oil.

Saute onion until it softens.

Add lentils, carrots, chicken chorizo sausage, celery, kale and diced tomatoes with the juice.

Cover with water and add bay leaf, smoked paprika, dried thyme and salt & pepper to taste.

Bring to boil and then cover and reduce to a simmer. Cook about 1 hour until vegetables are very soft and lentils are tender. If the soup is too thick, add a bit of water. Or, if it is too thin uncover the pot and cook the soup down until it is a thicker texture. This soup tastes even better the next day and freezes beautifully!

Enjoy!

This past Sunday, Paul showed me a map of the Great Mountain Forest in Norfolk, CT. and we took a short walk on a new trail. At the top of a hill we could see Tobey Pond peeking through the woods. I remember swimming there as a young music student at the Yale Summer School of Music. Perhaps it will be possible to swim and take my kayak there soon! Happy Spring!

Tobey Pond: Norfolk, CT

AND, I have two favorites this Trees of the Week that I saw on our walk.

Humpf!
Really?

Stay Safe!

Happy Spring from Parsons Marsh!

Parson’s Marsh- Lenox, MA

It was the second day of spring; the wind was brisk and the air had a chill to it, but the sun was shining brightly as we walked through Parsons Marsh Trail in Lenox, Massachusetts. The site, just down the road from the main entrance to Tanglewood, was designed and built by the Berkshire Natural Resources Council in 2018. The short trail winds through an open meadow, forested upland and ends at a large marsh. It is home to over 75 nesting bird species, white tailed deer, black bear, bobcat, red and grey fox, and the marsh also houses beaver, mink and otter!

Parson’s Marsh
Parson’s Marsh

In a few weeks the landscape will change dramatically; the trees and vegetation will be green and lush. Every year I am newly amazed at the rapid transition. Near the edge of the water at Parson’s Marsh, I saw the last small ice formations of the year.

Directly across from the trail is an old Berkshire “Cottage”that is now The Stonover Farm B&B. Built in 1890 by John Parsons, the existing cottage served as a farm house for the estate. The idyllic grounds stand on a spring fed duck pond and 10 acres.

Next to the main cottage is an old barn that houses a contemporary art gallery. This looks like it might also be a beautiful space for chamber music concerts!

A few weeks before Passover, I always make a large pot of chicken stock as a base for Matzoh Ball Soup; I cook a whole chicken along with onion, carrot, celery, bay leaf, thyme, peppercorns and dill. After simmering for a few hours, the resulting broth is rich with full depth of flavor, but the remaining chicken is very soft and tastes like cotton! Trying to avoid food waste, I tried to think of a use for the leftover chicken. I was in the mood for Italian cannelloni and came up with an idea for a filling. I removed the chicken from the bones and added this along with sauteed onion and garlic, lightly steamed broccoli rabe and a handful of toasted walnuts to the bowl of my food processor. I pulsed the mixture just a few times so the chicken would not get too pasty and then seasoned it with dried thyme, a pinch of both nutmeg and red pepper flakes and salt & pepper. Tasting the crumbly mixture, the texture of the chicken reminded me of dry ricotta cheese. So far so good!

I had purchased a few fresh lasagna sheets from Guido’s Fresh Marketplace in Great Barrington, MA. I cut the pasta into long strips, spread some filling in the center of each and rolled them up. Along with fresh tomato sauce, I have to say the result was delicious. I used no cheese, but feel free to top the dish with fresh grated mozzarella! There were 12 rolls and I thought this might be too much for two people, but they disappeared quickly! Hence the name of the dish-“Can’t Leave Them Aloni Cannelloni”!

“Can’t Leave Them Aloni Cannelloni”

Ingredients:

1 large sheet fresh lasagna pasta

For Filling:

leftover chicken from stock

1 small onion finely chopped

2 cloves garlic finely chopped

1 cup steamed broccoli rabe (the taste was slightly bitter, you can also substitute kale or baby spinach- if you use spinach, make sure to wring it out in a paper towel to remove extra moisture.)

handful of toasted walnuts- more or less will work just fine!

1/4 teaspoon grated nutmeg

1 teaspoon dried thyme

pinch of red pepper flakes to taste

salt and freshly ground pepper to taste

1 tablespoon olive oil

For Tomato Sauce:

1 large can crushed tomatoes

1 small onion finely chopped

2 cloves garlic finely chopped

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon dried sweet basil

1 bay leaf

salt and freshly ground pepper to taste

1 tablespoon extra virgin olive oil

splash of red wine (if you have an open bottle hanging around!)

To Make Cannelloni:

Make Sauce:

In a large pot, heat olive oil.

Saute chopped onion until it softens slightly.

Add chopped garlic and cook briefly.

Add crushed tomatoes and remaining ingredients.

Add about 1 cup water- you can always add more later if the sauce seems too thick.

Bring sauce to a boil and then cover and simmer for about 45 minutes. The sauce can be made the day before.

Make Filling:

Heat olive oil in a medium sized saute pan.

Add onion and cook until softened.

Add garlic and cook briefly.

In bowl of food processor, place chicken, steamed broccoli rabe, onion and garlic, walnuts, nutmeg, thyme and red pepper flakes.

Pulse a few times until mixture is crumbly. Do not over process as the texture will get pasty.

Season to taste with salt and freshly ground pepper.

Assemble Cannollini:

Pre-heat oven to 365 Degrees.

Put 1/2 of the tomato sauce on the bottom of a large casserole dish.

Place a pasta sheet on the counter. Cut lengthwise into 6 even strips. Cut each strip in half. You should have 12 pieces of pasta.

Place a dollop of the filling in the center of each pasta piece and roll up.

Place the filled cannelloni seam side down over the sauce.

Put the remaining sauce over the top of the rolls.

Cover tightly with foil and bake about 35 minutes. When you insert a small paring knife in the center of a roll, it should feel soft and the sauce will be bubbly and fragrant! Uncover and cook about 5-10 minutes more and the rolls will brown up a bit. Remove from oven and let sit about 5 minutes before serving.

See how long it takes to finish these! Enjoy!

AND: Here is The Tree of the Week:

“Put that in your pipe and smoke it”

STAY SAFE!!