It's the last week of October and we have now seen temps in the 70s, sun, and rain, and still to come a drop in temps, clouds and a fleeting chance of the white stuff by the first of November. On Tuesday we were back at Truro Vineyard in bright sunshine, picking Cabernet Franc and Merlot grapes while getting a little more sun than one would think at this time of year. Now with changes in the air coming or the change in time back to eastern standard time this weekend I don't think extra sun will be a problem. Right now I wake up in the dark, watch the sun rise over my neighbors roof out my front window and then watch it set behind my office chair out to the back window. And the poor dog is so confused, as we are used to taking good long walks after work in the warmth of the afternoon sun and now after he comes back into the house he thinks it's time to go to bed, and it is only 6:20pm. But that did not stop me from grilling out tonight, no deck furniture out to sit on, but I do have a built in bench, and the gas grill is out all year. So I have pulled it over a little closer to the door and under the deck lights so I have a better view not to burn what I am cooking. And yes no matter what the time of year or weather, I will grill, even with the white stuff coming out of the sky. How come I get the feeling it's going to be a long off season, but hey lets make the wonderful best of what we do have to enjoy.
This coming Saturday November 1st is the annual Holiday Fair at Brewster Baptist Church. Starting at 9am and going till 3. This year all proceeds go to benefit the following: Lower Cape Outreach Council, Habitat for Humanity, Nutrition Mission, and Transitions Centers, Inc. There is a Silent Auction with everything from a Bayside Cottage Stay in June to Red Sox tickets to Dolphin Fleet Whale Watch Package to Hyline Cruises and more. there is a Book shoppe, Flower shoppe, Farm Stand, Attic Treasures, Bake shoppe and more. Coffee Shop runs from 9 - 10:30 and The Bistro from 11:30 - 2. The church is located on 6A between 124 & 137. You don't want to miss this, and knowing all the proceeds are going back into the Cape Cod Community is even more reason to come check it out.
In between pay days, day off to pick grapes, working tons of overtime to make up for time off, left little time for getting out and going business shopping. I can not even give a good shellfish report as the tides and the sunrises and sunsets are not dancing together. So hopefully within the next two weeks I can give another clamming update, cause I am going through some serious fresh shellfish withdraw.
Well that's it for me for another night, time to take a check on ye old lighthouse, check the level of the oil in the tanks, make a round with the rag on the lens to get them spotless and a trim of the wick so the flam will burn it's brightest. She is here to shine out her brightest giving hope to the desperate and lost and to guide those who seek to find the way. Until we meet again may you have a most Happy, Happy in all you do and where ever you go, especially if you can do it right here on old Cape Cod.
Ok, we are in the middle of football season and someone is looking for a new dip to make, or someone is already starting to put together holiday menus. So what better way to start with than a nice appetizer whatever gathering you are planning. With this in mind I, and knowing my love for anything that might resemble seafood I went on the hunt. You know this year has been my appetizer delight, so I wanted something extra good. So had to go back to a good Baptist cookbook, cause for some reason I think they just got it going on this one. Hope you enjoy this sinfully delicious dip, and no you don't need to be Baptist to make this or enjoy it, this one is for every one, from saints to sinner alike. Now on with the show:
This week's recipe: Seafood Party Dip
8 oz cream cheese
1 med onion, chopped
8 oz imitation crab, chopped (if you have the money go for the real crab)
8 oz tiny shrimp, thawed and drained (salad shrimp)
8 oz cocktail sauce
fresh parsley (for garnish)
Mix softened cream cheese, chopped onion, 1/2 of crab, 1/2 shrimp and spread onto a large platter. Top the mixture with 1/2 of remaining shrimp and crab. Top with cocktail sauce. Sprinkle with remaining shrimp, crab and cheese. Garnish with fresh parsley.