Getting Ready. & Sausage Cranberry Cheddar Balls

       Oh what a beautiful morning, Oh what a beautiful day, wow, as of this Friday it has been 6 weeks since my doctors had a party inside me taking apart and putting back together my back. No I am not even close to being 100% but I am at least seeing major differences then before surgery and that in and of itself is a major plus. Yes there are moments that I just wonder if I can make it another day, and there are days I want to just do but they wont lent me. The wife is doing a good job, but I am one of those OCD people that likes everything in its place, picked up put away and you name it. Her goal is to see that I heal right and get back to some normalcy, You see the problem? Not so funny for her on many occasions but, if I could just. In time, In time. I am hoping so, Then outside again, doing the hikes on the beach, raking for Quahogs, digging for steamers and picking for blue mussels. And this year, although it is a blow up one I got a really nice kayak and want to get out and use it. So as you are starting you planning for your vacations this summer, and starting to look at what you can afford to do, what you haven't done in the past you want to try or just do some things that are those yearly do year after year. I hope you can find some new things to add to those old, and may you have fun planning your vacation for this coming year. I sure am looking forward seeing you, and hope you can't wait to see all of us. Now until then, may you have some many sweet dreams an may your planning be filled with all things of this place we call ole Cape Cod.    

      Business report: I wanted to be sure to get this place in as early as I could, I don't believe that people realize that this business is now back in the hands of the original owners and that all the recipes that made this breakfast/lunch eatery is back and not holding back. And to a vast number of you all I have to say is Meltaways and you immediately know I am talking about Bonatt's Bakery and Restaurant in Harwich Port. The bakery faces Rt 28 right across from the jewelry story. I'm just gonna pull from their sight about their history at http://www.bonattsbakeryrestaurant.com/. Established in 1941 by AJ & Rose Bonatt. After success in Fall River and Onset, Harwich Port beckoned them. Only open Spring to Fall, AJ & Rose made their mark on the community, serving Communion breakfast to Holy Trinity children each spring. AJ developed a confection which Rose immediately named the "Meltaway" in the late '40s or early '50s. When AJ passed away in 1952, Rose kept the bakery open, closing the restaurant. Eventually her son, Jim, came back north with his wife, Betty, and 2 children to take over. In 1974, sadly, Betty passed away leaving 6 children for Jim to continue to raise. In 1975 he met Alice, a mother of 6, and they fell in love and married Feb. 1977. The bakery continued to thrive and Jim taught Alice all he could. All the children helped out and learned the business. Again tragedy struck and Jim was no longer with them. Alice ran the business for another 3 years. Sold in 1981 & repurchased Jan. 2012 by Alice, it is again thriving! 
So when are they open? Bonatt's is open! The Bakery is open Fri-Sun 6:30 am- 1 pm. The restaurant is open 7 days 6:30 am- 2 pm Mon-Sat and 6:30 am- 1 pm Sun.These are local folks that live here year round and the only way they are going to make is if we support them, not just June through August but now through the fall. OH ya,, and the food is outstanding. 
      So the lighthouse keeper is back in business and shaking that wooden leg, ok so the wooden leg is a joke but I am doing much better and probably doing way more than my doctors would like and we know that I am doing waaaay more than the Mrs wants me to do But how long can one sit around in the rocking chair counting the grains of sand in the hour glass, or the number of whales swimming up and down the coast line. So I am starting to do little things, nothing of weight or big heavy stuff. But just starting to tidy up a bit here and there. Although the temperates have been up and down and all around, and still does not know if they are coming or going, I am seeing a slight increase overall which is good. The stars in the evening skies have been just unbelievable, even with the brightness of the beacon shinning its beam out across the ocean waters. I do hope you are starting to make your plans to come visit us this summer and check out all that is going on here at the light house. We have had a few strandings  of dolphins up the coast but the IFWA is on it and are quick to help get them turned around and pointed back out to sea. Well not much else happening here yet, but I expect in the next couple of weeks for things to really start to pick up. Y'all have a safe and wonderful and if you can get out here to give us a visit that would be great otherwise, I dare sure expect to see you sometime this summer. Have a wicked wonderful, especially if you can do it right here on old Cape Cod. 
      Well we are finally in the last week of March and finally we get a 5th recipe posting, and this year as last are appetizer goodies. I love meat balls, all kinds of meatballs, so I will be doing a variety of meatballs that are quick yet fun, tasty and crowd pleases. I saw this going though my smatterings of recipes, and passed over the first time, then took a closer look the second time I passed another recipe, and when I found it a third time I went, there has got to be something about this. And since this recipe, cooking thing is suppose to have some kind of New England/Cape Cod thing about it I figured let's take a look at these things. And Yum and Yum again. They are easy, they don't take long and they are oh so good. So if you have got a office pot luck, a church pot luck or Sunday School dinner. This is something I would bet that not to many other are going to bring. So have some fun with this. do it just as something fun for the family or for a larger group but you have got to get these balls on. So hears to some fantastic eats anyway you bit into them. Now on with the show
 
      This weeks recipe: Sausage Cranberry Cheddar Balls
      
  •       1      pd        sweet Italian sausage
  •    1/3      cup      fresh cranberries, chopped
  •       1      cup       grated sharp white cheddar
  •       2      Tbsp     minced shallots (or green onions)
  •       1      Tbsp     dijon mustard
  •       1      tsp        baking powder
  •    1/2      cup       whole wheat white flour
  •                            salt & pepper to taste

      Preheat the oven to 350 degree and line a baking sheet with foil. Combine all the ingredients in a large bowl and mix together with a spatula or your hands until the ingredients fully incorporated. Roll the mixture into balls and place on the baking sheet. Bake for 25 minutes. Serve with cranberry sauce for dipping. If you need to keep these warm for a time, you can put them in a small crock-pot on low or warm but be sure not to over cook them  or they will dry out 

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