Glances Back & Forward & Crab Almond Spread

      Well we are at the last posting of the year, and in many ways it seems hard to think that it has been a year since we started this last journey. A year that has seen extremes. From record snows to dry days, to warmest December, to, to, to you put in your own situations and what nots. I was able to celebrate as my Dad turned 88 this year, and our son and his wife getting the opportunity to move to Florida and our daughter being able to come out many times from Ohio to visit. (Ok so that last one can go either way, but it was all good so I'm not complaining). This past summer saw too much time in the office and not enough on the beach, and this fall we have seen repairs turn into unexpected and unwanted remodeling, (that still is not complete as we now wait for the next town meeting to get their blessing to finish). Projects are good if you expect them, plan for them and get to do all the right things before hand. But this one was not fun and part of it brought on by last winters mega snow on the roof. But all will work out one way or another. So we can't do anything we can not change and don't worry about it and change what we can and and move on. 

      Moving forward, I am hoping for a much quieter year with the house, get done with remodeling and repairs. I am hoping to get accepted into some of the art & craft shows around the Cape this coming year and pray that I can spend less time in the office and more time out and about without sacrificing income. LOL, and still looking for that elusive radio gig, if only to get that second opportunity. Anyway, hope you and yours have had a great past year and are looking forward to the new journeys and new opportunities in the coming year. May you find great peace and wonderful joy in all you do and all you experience and may you be able to experience most of it, right here on old Cape Cod. 
      Ok so business report for this week goes first to The Sparrow Store at 26 Main Street in Orleans. This is a shop that specializes in selling goods from crafters and artisans from right here on the Cape. They are open year round for the most part but will be on winter hours after the New Year, which means about 10 till 5 but if in question either check their web site or call them. But if you are stopping into the Hot Chocolate Sparrow for a Coffee, Tea, or drum roll please, a Hot Chocolate, or you are going to Snows Home and Garden, they are just a few steps away. Walk over and check it out you will find a lot of cool stuff without having to fight the tourist traffic. Love this little shop. 
      While your in Orleans and you find a need for eats there are two places. One I have not been to but hear from many that it is a very good place and that would be Land Ho, at the corner of Main Street and 6A. Check them out on the web for hours and menu offerings. The other is Guapos Tortilla Shack restaurant, located off off 6A in the Staples Plaza in Orleans. They have a great Tequila offering of top shelf Tequilas and there food is outrageously delicious. If you like the CaliMex style of food this is the place for you, and if you have never tried it, give it a go, and they always have someone on special. Here again, check there web site for menus and nightly specials I am pretty convinced you will not leave hungry.      
      Well it's about that time to make the rounds. We have a lot to do tonight and over the next couple of days as need need to take down all the holiday ornaments and decorations. But for tonight we check the oil in the tanks, then climb the stairs and do a once over in the lamp room, cleaning the lens and trimming the wick as well as making sure all the windows are battened on, especially after having been so warm the past week, don't need anymore cold winds blowing though the belfry. Anyway then down and out to make the rounds of the grounds and anything small I can take in holiday wise I will. The more I do now, means the less I have to do over the weekend. Anyway last stop is the dory to be sure it is well secured but ready at a moments notice if needed. Well keep the tires tween the lines and bow tween the jetties and bring it on home safe and sound. Hope ya'll have a wonderful New Years, and say hay to the Cod if your in Chatham for first night. And just be wide aware of those armatures drinkers. I hope you can enjoy yourself, and have a great one, especially if you can do it right here on old Cape Cod. 
      As we finish up the year, what a way to end the year but when a wonderful appetizer. Seafood has been the name of the game it will continue that way to the finish. I just wish this could have come a few days earlier so it would have been used for any New Years parties. But we still have some bowl games to finish and football playoffs. So get this recipe down, it really is not as bad as it initially looks and most of the basics I am sure you already have in the pantry. So give this a try and have a tasty treat before the big show and make it one to remember. Now on with the show: 
      This week's recipe: Crab Almond Spread
  •       1      can      crabmeat (7 oz)
  •       1      pkg      cream cheese (8 oz)
  •       8      drops   Tabasco sauces
  •       1      Tbsp    Worcestershire sauce
  •       1      Tbsp    lemon juice
  •    1/4      tsp       Lawry's Seafood Salt
  •    1/2      cup      Almonds, blanched, slivered 
  •                     (browned in 1 tbsp  butter)
      Mix together all ingredients reserving about 1/3 of the almonds for top. Form into loaf and heat 15 minutes at 450. Service hot with crackers of your choice. 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