Welcome to Sunday Brunch. This is an open topic thread so help yourself to the goodies and sit a spell and let us know what is new with you. I love that Summer is leaving and cooler weather is coming in. As a severe asthmatic Summer is my worst season. As an artist Fall has lot prettier colors to work with. This is Autumn Skies.

In this Chinese inspired picture the lovely animal is a Kirin which is the Chinese unicorn.

It is no secret that I love to cook and am hoping to find a publisher for my cookbook. I get my inspiration in a lot of places. The weirdest place is in dreams. The following three recipes I dreamt about and upon awakening immediately went to my recipe program, Master Cook, and typed them up and tried them. They were delicious.

Dreamy Mocha Cranberry Meringue Cookies
Cookies: 40

Amount Measure Ingredient -- Preparation Method
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3 large egg whites
¼ teaspoon cream of tartar
⅔ cup sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips -- mini
1 cup cranberries -- dried, chopped
1 cup espresso coffee
1 dash salt

Let the egg whites come up to room temperature. Soak the cranberries in the espresso. Heat oven to 275°F. Line 2 baking sheets with parchment paper. Place oven racks at upper and lower middle.

In a stand mixer using the whisk attachment beat on low speed for about a minute until the egg whites look wet and frothy.

Add cream of tartar and salt and beat on low for about 30 seconds.

In a steady stream add half of the sugar and mix well. Increase speed to medium.

Add vanilla extract and beat until incorporated.

Continue adding sugar until all sugar has been added and mixed in well. Increase speed to high.

Beat until thick and glossy and the mixture holds stiff peaks. Be careful not to over beat.

Drain cranberries and add along with chocolate chips folding with a spatula being careful not to deflate it.

Drop by spoonful onto parchment paper.

Put cookies in oven. Bake 2 hours until cookies are dry. Don't open oven.

Cool on a rack for about an hour.

Per Cookie: 36 Calories; 1g Fat (29.4% calories from fat); trace Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 12mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; ½ Fat; ½ Other Carbohydrates.

NOTES : Make sure that no egg yolks get into the egg whites.

Asian Rolled Stuffed Flank Steak
Serving Size: 6

Amount Measure Ingredient -- Preparation Method
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2 pounds flank steak -- fat removed
2 tablespoons unsalted butter
1 medium shallot -- minced
1 large garlic clove -- minced
½ cup panko
1 tablespoon ginger root -- julienned
4 ounces shiitake mushrooms -- julienned
5 ounces water chestnuts -- julienned
6 whole green onions -- julienned
1 tablespoon low sodium soy sauce
1 teaspoon seasoned salt
¼ teaspoon seasoned pepper
2 tablespoons olive oil
1 tablespoon plum sauce
1 tablespoon hoisin sauce

Heat oven to 350°F.

In a small skillet melt butter. Add shallot, garlic, panko, ginger, green onions, and mushrooms. Cook until mushrooms give up their water and panko turns a golden brown. Remove from heat and cool.

Remove fat pockets from the steak.

Butterfly the steak by cutting in half starting and short end. You cut through the center and fold meat out like a book. Keep cutting until you are about a ½ inch from edge. Fold the meat out and push on seam until you have a perfectly flat piece.

Sprinkle the meat with salt and pepper. Mix soy sauce, hoisin sauce, and plum sauce together. Brush on the inside of the meat.

Spread the mushroom mixture leaving ½ border all around.

With the short end facing you roll the meat up into a cylinder. Tie the steak every inch and a half with kitchen twine.

Heat oil in Dutch oven over medium-high. Brown the meat on all sides.

Remove to the oven and cook until it is the way you like it about 20 to 30 minutes for medium rare.

Remove from pan to rack and cover for 5 minutes covered with aluminum foil. Slice and remove string to serve.

Per Serving: 457 Calories; 25g Fat (47.9% calories from fat); 33g Protein; 28g Carbohydrate; 4g Dietary Fiber; 88mg Cholesterol; 511mg Sodium. Exchanges: 1½ Grain(Starch); 4½ Lean Meat; 1/2 Vegetable; 0 Fruit; 2½ Fat; 0 Other Carbohydrates.

In Your Dreams Asian Soup
Serving Size: 8

Amount Measure Ingredient -- Preparation Method
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64 ounces Swanson's Thai Ginger Broth
5 ounces chow mein noodles
¼ cup low-sodium teriyaki sauce
1½ pounds pork tenderloin -- cut into 1-inch cubes
4 ounces mushroom caps -- variety -- sliced
4 whole green onions -- sliced
1 tablespoon cornstarch
1 tablespoon ginger root -- minced
1 clove garlic -- minced
1 whole roasted red pepper -- diced
½ teaspoon seasoned salt
¼ teaspoon seasoned pepper
2 tablespoons vegetable oil

Make noodles according to package instructions. Rinse in cold water and set aside.

Mix the teriyaki sauce and cornstarch in a bowl until smooth. Add cubed pork and mix thoroughly and let set for 15 minutes.

Add oil to wok or large skillet and heat to medium-high.

Add garlic and ginger and cook for 30 seconds.

Add pork in batches if necessary and brown on all sides. Remove from wok.

Add mushrooms and remaining teriyaki sauce marinade and cook for 2 minutes.

Return pork to wok and add red pepper, green onions, salt, and pepper. Cook for 1 minute.

Add broth and heat to boiling. Reduce heat to low and cover and let simmer for 15 minutes or until pork is cooked through.

Add noodles to soup and cook for 5 minutes or until heated through.

Per Serving: 530 Calories; 12g Fat (39.4% calories from fat); 21g Protein; 20g Carbohydrate; 1g Dietary Fiber; 55mg Cholesterol; 1074mg Sodium. Exchanges: 1 Grain(Starch); 2½ Lean Meat; ½ Vegetable; 2 Fat; 0 Other Carbohydrates.

NOTES : Look for mushrooms in a pack that's says "Stir Fry" or one that has a different variety of mushrooms in them.

I have just started to receive the first of the many bills from my July hospitalization for pneumonia. Needless to say I can't pay these. I am up to over owing $7,500.00 in bills now and have no idea how I can pay these and still pay rent and put food on the table. Any help you can provide by buying my art and jewelry and scarves would be greatly appreciated.

You can find prints of my artwork and photography on my Fine Arts America account.

You can find my jewelry for sale here.

You can find my scarves for sale here.

I am having a Fall Sale here on selected jewelry.