Changing Seasons 17& Cucumber & Basil Sour Cream

      So the temperatures are in the middle of flux not knowing if it is still summer or if it suppose to be fall. The skies have been mostly clear with an occasional wispy cloud passing by. As evenings come the chill in the air brings the smells of early camp fires and fires in the fireplace to take the edge off of changing seasons. Football is not going on all levels and from local high school on Fridays and Saturdays, college on Saturdays and professional all over the place you can hear the practicing bands late in the afternoon early to mid week. The leaves have not started to change, although I have already seen a tree here and there that are in full color. Soon here in Dennis we will be back at it digging and racking for clams and would love to see a mess of mussels back in their appointed places but not holding my breath on that. But fresh clam chowder will be a great dinner on a crisp fall evening or steamers with a salad, french bread and some kind of root vegetable.Yum. The only problem with fall is, it means the end summer warmth, the oncoming of winter and less sunlight. But to be able to take walks on the beach and look up at a bright moon and all the stars in the heavens shinning down, to be able to take hikes on nature trails and just see all the changes starting to happen is more than just a breath of fresh air. So don't just sit on your bum all weekend long, get out there and enjoy this place so many of us call home, get our that and enjoy what we either moved here for or what keeps us here. Get out there and enjoy this place we call old Cape Cod.   

      Well it's another first for us on the restaurant scene, in the 5 years I have been here I have never been to the Keltic Kitchen on Rt 28 in West Yarmouth diagonal from the Yarmouth Chamber of Commerce just past Higgins Crowell Rd if going towards Hyannis. They are open 7am - 2pm 7 days a week for breakfast and lunch year round minus holidays, please check their website or facebook page if questions. You can also find them on Facebook and at KelticKitchen.com. The wife had the carrot cake pancakes, let's put it this way there was so much we brought the left overs home and had enough for both her and I the next morning for breakfast. And yes they were outstanding. We reheated them in the oven not the microwave. I had the trio sausage and duck eggs with toast and home fries, can we say yum. The sausages were rabbit, elk and boar, for the person who likes game food this was a royal delight. Each was seasoned nicely not over done to allow the flavor of the meat to come though. The duck eggs were tasty and not overly gamey in flavor and the home fries nicely done. There was enough food there that I actually took one of the sausages home and made a sandwich out of it later on that day, Yum a second time. The prices were good for the amount of food you get. Although most of my time is spent between Dennis and Orleans I will be making a trip back to the Keltic Kitchen for more good eatings.          
      So, it was not hard to find the keep this afternoon, I found him lying in his hammock, a book opened on his stomach, I think some book on the history of whaling off Cape Cod or something like that and snoring away like a buzz saw. He looked so peaceful I hated to disturb him. But as I walked quietly up the path he quickly caught himself and roused from his nap. He sat up and moved to one of the rockers there in the back yard and we sat and talked for some time, about the summer, about the coming fall and what he thought about was going to happen this winter. He told me he has already seen some of the squirrels doing there thing with acorns even though the are still pretty green, but still thinks it is a bit early to make any concrete predictions. He said the summer was one of the best he has had in many years and was very encouraged by all who came to see and tour the lighthouse and the facilities. But he was also glad that the season has slowed down and he is getting some much needed rest in between the weekends. The keeper was also very chatty about some of the fall festival and decorating the place up in the next couple of weeks. He said this time of year is pretty tricky as it is hurricane season and hoping and praying for all those affected by these last 2 that have hit the south. It's been a while since we have had a major direct hit and keep crossing our fingers that we dodge the bullets a few more years. The destruction that it brings not only to man made property but that it does on coastlines, beaches and even vegetation all over is just unbelievable. So we sat and just rocked for a while longer, looking out over the ocean, every once and a while he would point and say "there she blows" gotta say most of them I didn't much but when I did I knew it had to be me and not him. Ended up spending almost 3 hours there at the lighthouse, seemed like just a few minutes but I get how the old man could fall asleep so easily in the hammock with the gentle breeze blowing in off the ocean and the warm sun shinning down. I thanked him again for taking the time to share with me and he said he was just glad to have the company and chew the fat for a bit and not worry about a schedule. I told him I would see him next week and he told me he would look forward to having me again. I love this old guy, they just don't make em like this any more. He wished everyone a great late summer, especially if you could do it right here on old Cape Cod.       
      This week we are still looking at things coming out the garden and cucumbers are still in abundance. I am also learning how to use fresh herbs so this works right into with it since my basil plants are as bushy as can be and I really don't know too many folks that don't like cucumbers. So if you like cucumbers and onions give this a try, it's a nice change from the old pickled cucumbers or sweet and sour cucumber recipes. We have so many sometimes finding new recipes is a must so we get variety and don't founder ourselves eating the same plan thing over and over again. So with all that time to get on with the show. 
 
      This weeks recipe: Cucumber & Basil Sour Cream Dressing
 
      4      medium      cucumbers, peeled & sliced thin (or 2 large, you may want to cut in 1/2) 
      1      med-large   sweet onion, sliced thin (you could also use red onion)
   1/4      cup             sour cream
      1      Tbsp           vinegar
      1      Tbsp           water
   1/2      tsp              salt
   1/2      cup             fresh basil, minced.
   1/2      tsp              granulated garlic
                                 Fresh ground pepper to taste
 
      Peel cucumbers and slice thinly. Peel and slice onion very thinly. Make dressing with the rest of the ingredients. Pour over cucumbers and onions, best if allowed to sit in refrigerator for about 1/2 to 1 hour before serving. 

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