Present Cape Reflection & Chicken Stroganoff

      Sometimes I sit out on my back deck in the evening, listening to the sounds that are going on around me. I look up into cloudless skies looking at vapor trails from planes flying at 40K feet heading to somewhere east of Cape Cod. An occasional biz jet or single piston plan will fly overhead heading to Hyannis, but for the most part all that is the air is the sounds of a quiet neighborhood. The calls of birds back and forth one to another, the sounds of squirrels scampering up and down trees chasing one another. The sound of an occasional boat on Follin Pond at the end of Bass River. You can faintly hear the traffic from RT 134 or from the Mid-Cape, and every once in a while you hear a siren or two. But for the most part, quiet, peaceful, relaxing environment, and I want to ask myself am I really living this dream. Am I really here, living, doing my job, being part of what the Cape has to offer day in and day out. And I frequently look up and all I can say is Lord, thank you for allowing me to be part of this, which I really did not and still don't deserve.
      The sun is setting and the western sky is full of color, reds, yellows, oranges, surrounded by a cooling blue that fans out into the night the further away from the light it gets. Trees that were full of green during the earlier hours and acted as playgrounds to birds of the neighborhood are now turning into dark silhouettes that help turn day into night. Every once in a while the call of an owl can be heard but from what direction one is never sure as it's voice echoes faintly through the shallow ravine that runs behind my house between the houses. The bark of one of the neighbors dogs reminds you are not alone and other humans are out and about as I check out front to see someone taking their dog for the nightly stroll before turning in for the night.
      Summer is just days away and the hustle and bustle of tourist and vacationers is about to arrive so I sit in silence and enjoy the peace and quiet. I don't mind the travelers really, I understand their need here on the Cape to business and the economy. I was one for many a year and it was through those times that my love grew and my want longed to be here full time. I understand that in reality this land is only lent to us for a time, not to hoard but to take care of and to share. Yes, the nights will be broken with more noise than tonight, the days will find streets more congested, and eating establishments harder to find a good seat. But I don't mind, if it means that for the other 9 months I can enjoy the peace and quiet that fills the sky tonight.
      I am sure that if I walked down to the shores edge tonight I would see the beacon from not just one light house but 2 or 3 and it would be a reminder that we all need help sometimes. Some to find our way here for a weekend, some a week, others a month or longer, and for a rare lucky few, some permanently. I am reminded that not all the lights are equal distance from where I would be standing on Sea Street Beach, and know we all have our distances to haul and roads to travel. So as I watch for the beacon to come around again, and paths intersect, I will climb my tower and clean the lens so that nothing impedes its beam. I will trim the wick to be sure that the light that burns is as bright and pure as it can get, and I will check the oil in the tanks so that the light shines brightly without interruption. Sometimes I just need to sit and write and share, what good things I have been blessed with, how much I truly enjoy being here on the Cape. Memories of the past are great and need remembered, but whenever possible we need to take account of our present and give grace for what we, for what I have been allowed to be a part of here on Cape Cod. So until next time, or until we meet, Have a great and wonderful, make many memories this summer, and hopefully many will be able to make them right here, on wonderful old Cape Cod.
      This week's recipe comes from the wife and her collection of round-to-its that she has collected, which we believe actually came from someone at my daughters work place. Anyway with all that said this one has become a really good recipe and anyone who has had it has wanted the recipe. So I figure if we liked it, others like it, then possibly you will like it to. What I like most about it besides that it tastes good it you put it on in the morning, go to work and come home to dinner. Throw a side dish and a salad and wa-la you have dinner in minutes after everyone gets home, or even in your a family that eats in shifts. Well, hope you enjoy this one and find it to be a real keeper to the family stable of recipes. Now with all that hoop-la on with the show,,

      This week's recipe: Chicken Stroganoff

  •       1      lb.       frozen chicken breast, boneless skinless
  •       1      can     cream of mushroom soup
  •     16      oz.      sour cream
  •       1      env     dry onion soup, (that envelope)

      First step, spray your crock-pot/slow cooker with non-stick spray. Lay the frozen chicken breast on the bottom. Layer as evenly possible the remainder of the ingredients on top. us a wooden spoon to spread it out and across the chicken. (if your really OCD you can pre-mix everything and pour it over top, but who has time and it really isn't necessary.) Cook on low for 7-8 hours. If you are gone 9 hours don't worry your ok. When you are ready, take lid off the pot and with a fork, break up or shred the chicken and mix together. Sever on, rice, noodles or even on a bun. That's it, nothing more so it. Hope you enjoy. welcomes thoughtful comments and the varied opinions of our readers. We are in no way obligated to post or allow comments that our moderators deem inappropriate. We reserve the right to delete comments we perceive as profane, vulgar, threatening, offensive, racially-biased, homophobic, slanderous, hateful or just plain rude. Commenters may not attack or insult other commenters, readers or writers. Commenters who persist in posting inappropriate comments will be banned from commenting on