But first a remarkable collection of pics for the
A 2015 photo by NASA's Deep Space Climate Observatory, catching our Moon's far side silhouetted against the earth:
And for sheer beauty . . .
|Credit - @dominiclian|
RECIPES - SAUSAGE WITH FENNEL
Grace note: I made both recipes below over the past month and absolutely loved the taste of fennel-seasoned pork. I hope you, too, enjoy these special treats.
|From the Orlando Sentinel|
Pork and Fennel Sausage Rolls
Special Note 2: Although I have not tried it, I suspect each roll could be sliced into 3-4 pieces before baking, making 24-32 hors d'oeuvres. Baked for less time, of course.
|Snatched from the freezer for this photo|
Sausage & Onion Muffins
2 pkg. Pillsbury “Grand” refrigerated biscuits (8 each, your choice of variety)
1 lb. Jimmy Dean sausage (Original or flavor of choice)
1 medium onion, chopped
1 pkg. cheese slices (meunster, swiss, or cheddar)
1 cooking apple, quartered & cut in horizontal slices
fennel seeds, to taste (c. 1 TBspn)
rosemary (preferably fresh, chopped), to taste
fresh ground pepper, black or mixed
Preheat oven to 350°. Spray skillet. Spray two muffin pans. (You will need 16 muffins holes.)
Sauté sausage on medium-high, breaking into small pieces with wooden or other large firm spoon. When almost brown, reduce heat to medium and add chopped onion. Continue to sauté until onion is translucent. Drain.* Stir in fennel, rosemary & pepper, to taste. Continue to sauté for a minute or two to develop the flavors. (The fennel is important to the taste, so don’t be stingy.) Remove from heat.
*I use tongs & paper towels to soak up the extra moisture.
Remove ONE pkg of biscuits from refrigerator. Slice horizontally into two equal halves. Place one half biscuit in bottom of 8 muffin cups. Top with sausage mix, one-quarter of a cheese slice & a slice of apple. Place second half of biscuit on top of each muffin, pressing sides down to meet the bottom half.
Repeat with second package of biscuits.**
Bake 13-15 minutes until golden brown. Cool on wire racks. Makes 16 fat muffins.
[Although I serve my ham & cheese muffins with a sauce made of honey mustard and Saucy Susan, these sausage biscuits are best served plain. (A sauce tends to overwhelm the fennel & rosemary.)]
The muffins freeze very well. To unfreeze two: 45 seconds on Thaw, 45 seconds High.
**Leftover sausage mix can be frozen for later use in a sandwich or scrambled eggs.
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Please don't forget my Covid-blues-chaser series, a tale of friends, family, hard beginnings and hope of a Happily Ever After ending (though not until Book 3).
Thanks for stopping by,
Grace (Blair Bancroft)