Well, I was wondering what to write about this week when all of a sudden this latest snow bomb is dropped on us. But I started thinking and remembered that I did a big storm blog a couple years ago. But with a blast this big I had to take a moment and recognize its blast on us. The only other storm that I have been in that come close to this one was the Blizzard of 78 when I lived back in Ohio. The difference here is the steady high wind speeds for the duration of the storm and of course the aftermath damage of the high tides and the erosion issues that go with it. I just heard today the destruction of the Nauset stairway that will have to be rebuilt as it was take out, and to start to listing all the issues would take more than this blog is good for. It seems since I have moved here in August of 2012 that we have had more weird weather than we have had in the previous 15 to 20 year combined. But it is what it is and I wouldn't change, Ok well I could do without this much snow, a thing. I am so blessed in that will all the wind, and we could hear it but are protected really well from it, did not lose power for more than a few minutes. And we live on one of the few streets that actually gets plowed on a regular bases and it is not a major artery street. I finished digging out the driveway tonight and the dog was able to get to the street for his walk without have to climb the mountainous snow banks from the plowing and drifting snow. Funny thing is he won't go in the house or even in his cage, and he won't go in the back yard, he wants his walks and he doesn't care what the weather is. And yes in the hight of the bizzacane he was out in it enjoying running into the wind, getting snow covered and chasing snow flakes. He could not get enough of it. Honestly I really did not mind taking him either, I just pulled on the ski pants and jacket and ski gloves and we were off. Well I have to say, from my standpoint this wasn't as bad as it could of been, and it helps remind me how much I love the warmth of the summer sun and laying on the beach as natural as I can. I will not miss winter and this cold once we head into mid to late spring. But for now I will play all I can, and enjoy the beauty that the snow can bring until replaced with budding tulips and daisies. I hope you and your have come through this fairly unscathed and pray that the rest of winter finds you warm and well.
Well time to check in on the old lighthouse and be sure no snow has gotten into places it should not have, check and top off the oil tanks, clean the lens so they shine the light at is brightest and trim the wick. I hope you never need her services but if you do may her beacon guild you safely to your destination. Until next time have a great and wonderful especially if you can do it right here on Old Cape Cod.
This week's business is a newer relocated business in a spot that is a killer location. The name of the business is Seaside Traders located at 316 RT 28 West Yarmouth located in the Bass Outlet strip just west of the Yarmouth House restaurant. Their specialty is Vintage Nautical Gifts, Upcycled Home Decor Marketplace Consignments. In other words they sell a little of everything that you might want for either redecorating your Cape home or Cottage to getting some items that need repurposed or that you want to add to your seasoned decor. They are a year round business that is looking to target year rounder first and second to the tourists. The price on their goods are extraordinary good and their pickings are great. This is the stuff that the TV do it your self shows and repurposing and remolding are going to to find stuff. And if you don't see something you want or need, ask them. If you are in the decorating business, check this place out, if you are remodeling, check them out. If you are in the mood for some artsy crafty project check them out. If you want some really fun consignment stuff (not junky stuff) check them out. Give their web site a visit [email protected], then go visit them in person. Can you tell I am excited about this place, they moved in October after being in Chatham for several years as a repurposing shop. I hope you take the time to check this place out, I think you will be surprised at all the stuff you just want to carry out and load into ye ole wagon and take home with you. Oh ya plenty of parking and easy in and out.
This years desserts as noted previously are all bar desserts. They will alternate between cheesecake bars and non-cheesecake bar desserts. None of these recipes are my own, I have researched all recipes and none are isolated and all can be found on many different web sights, Pinterest and you name your favorite cookbook. To say I got a recipe from one specific spot or to say one was the first would not be fair and could not validate who was the first. So I just state, this is a recipe of many that I have found and share it with you. If you find it someplace just the same, you will find it at least a half dozen places just the same and another two dozen just slightly different. But all have the same basics, all are tasty and all are relatively easy. Please look over ingredients before you start to be sure you have everything, nothing like getting into the middle of a recipe and discovering there is one thing you are missing or out of. I hope you enjoy these recipes and hope you do your own search to find the one that fits your family the best. But really why go any further, you have one of the best right here. Now before I start eating them words right off the screen, on with the show,
This week's recipe: Scandinavian Almond Bars
Preheat oven to 325 degrees. In a medium bowl, cream butter and sugar. Next add egg and almond extract, mix until fluffy. Stir in flour, baking powder and salt; mix well. Divide dough into 4 pieces, and roll each one into a log about 12 inches long. Place 2 logs per cookie sheet 4 to 5 inches apart. Flatten each roll by hand until it is about 3 inches wide. Brush flattened roll with milk and sprinkle with sliced almonds. Bake in preheated oven 12 to 15 minutes or until edges are slightly browned. While the cookies are still warm, cut them crosswise at a diagonal, into slices about 1 inch wide. When cool, drizzle with almond icing. Almond icing: In a small bowl, stir together powdered sugar, almond extract, and milk until smooth. Drizzle over the cookies.