This is Fall ? & Lamb Chop Casserole

      Wow is this really fall now? I know the calendar says it's suppose to be fall but the temperature feels more like early summer. But I am hearing that even with the rains that we have had here locally on the Cape that the leaves this years for peeping should be out of this world (and into New England - ha ha). The abilities to get out and do more, experience more and enjoy good weather is very enticing. This time of year we call second season. When there is still so much to do just without all the craziness of massive amounts of tourists and kids. But this year with the weather staying warmer longer, that gives greater opportunity for more beach time, boating time, exploring time that if it was gray, damp and dank. So if you have never considered coming to the Cape this time of year, well maybe this should be the year you give us a try. And to us who are locals, make time to get out and enjoy what we live here for. This sounds crazy but so often those who live in historic or scenic areas rarely get out to enjoy those sights even though when asked what some of the benefits are to living in such areas. Those are only for the vacationers, the tourists, the visitors but not the locals. So this fall while we are blessed off Capper or on Capper make the most, the best of what has been given up and go explore this great and wonderful place we call Cape Cod. 

      So this week I want to give a shout out to Bayside Studio Salon and Spa and Brenda for getting me in as a wayward walk in. They are located in Dennis at 610 Main St. (aka 6A) just west of the Dennis Public Market on the North side of the road. Brenda did me good and many I know would like to thank her for a job well done. I'm a product of the 60s, I like my hair a little longer than the average male and have had references made about being a modern day hippy. Yup last time it was cut was about 3 years ago and that pained me even more than this time. In fact the last prior hair cut the barber was a friend of mine and felt so bad for the family he did it for free. Well, Brenda still has to buy groceries and put gas in here tank so free it was not, but for me it was very reasonable. With longer hair I do not care for normal military barbers, so I am always grateful to find a good hair salon willing to work with me. I don't think it will be 3 years before I go back. You can get more information at baysidestudiosalonandspa.comor by calling 508-367-8656 and make an appointment to get pampered today, women and men alike. 
      Next up is a local pottery artist by the name of Chelsie Starace doing business as Cape Cod C Star Pottery, with studio space 1145 Rt 6A Brewster, (just east of Lemon Tree Shops) or online at She specializes in English porcelain Wares - Microwave, Dishwasher, and Oven Safe pottery and Raku Pottery. If it also fun to know that we (yes we as in my family) had a request that she has now incorporated into other pottery. We wanted a tooth brush holder that drained, kind of like the sponge dish she had with a hole in the bottom. Well she did it for us and like it well enough to make more and has expanded the line. Now if you have something like tooth bushes or other bushes that might get put in a container you don't have to worry about them standing in water later on and getting cruddy. It also makes it easier to clean and dries out much better. Anyway, she has wicked cool mugs and chargers and plats and, and, and. Oh I can name it all. She does off the shelf stuff as well as custom requests. This gal is getting it on in the pottery world, and if you love good artistry, functional art and appreciate local talent, please check Chelsie's pottery out, they make great gifts for others and for yourself. 
      Now this is a PSA announcement, this past weekend was the Harwich fall Cranberry Festival. They ended up with with over 170 vendors, charity groups and food trucks participating. It was held behind the Harwich Community Center. This change personally was much better this year than down on the corner of Oak and 39 due to the growth in number of vendors and people coming to the festival. The parking will always be what it is, but honestly I think it works better as there was parking at the school and was a much shorter walk than before. The Cranberry Festival is more than just once a year happening. They have several festivals that go on in the summer, they also help put on the parade and fireworks display. They have concerts they sponsor (next up Judy Collins @ Monomoy High / tickets on sale now check out on the web site at Now with all that said they are always looking for volunteers to help put all this stuff together. And many hands make for light work. Please contact them at either [email protected] or at the website listed above. Don't think that just because you have none before that they can not use you, give them a call and see what you can do to help. 
      Well folks, I will say one thing, this young man reporter has got to have some guts this week making his way out here to the end of this part of the world. The wind has been howling like a pack of coyotes in heat with all these tropical depressions and hurricanes kicking up. The waters are boiling worse than a witches brew on all Hollows Eve and what not so good is I'm really not seeing this slow down yet. You see it's this kind of hair raising weather that brings back many of the memories and stories of early days, with NorEasters and Gales of November or any other month. With wooden ships without modern technology to guide them through rough weather and unforgiving seas. And around these parts past the shoals and and reefs and rocks that seem to jet up out of nowhere to gouge unsuspecting holes in the hauls of ships just trying to make it to safe harbor. These are the conditions that put every life savor and volunteer on their toes waiting for that call or signal that their services were needed. The life boats were readied, the warm blanket and rations were accounted for and the local transportation was put on standby alert if anyone coming ashore needed to be taken for medical care. Most we are happy to say made it through to live another day and fight another storm. But I still can remember several that did not, and those ships that, sad to say were a lost cause right from the beginning and should have never been out there, but men needed work to pay for family needs and that was the only way they knew how. May their souls be lifted on wings of eagles from the floors of the seas to glories on high. Anyway, I think this young raggin has dried out enough to get him back to his vehicle and get him home before the fog sets in and he looses his way. Ya'll be smart and stay warm and pray your safety, and please keep us all here on the Cape in your thoughts and prayers as well. Till we meet again, right here old Cape Cod.      
      This weeks recipe is a little out of the norm in that unless you have grown up enjoying lamb or have had it before and discovered you like it, a lot of people think they don't like it but have never tried it. Most opinions were formed when they were young and grandma and grandpa used to talk about mutton and how strong it was or they have had lamb years ago and once was enough. But times have changed, how lamb is raised and what it is fed and the care and farming of lamb is so much different to the point that mutton is a thing of the past in current day modern society. Many Greek and middle east dishes are made with lamb and a lot of folks have had it without even knowing it. So if you love lamb this is a great recipe, or if you are new to cooking lamb this is an easy recipe that does not take a lot of watching. I hope you will at least give this a try, and I hope you find this new recipe to be one that you can have over and over again. Now on with the show,,,
      This week's recipe: Lamb Chop Casserole
  •       6      lean      shoulder lamb chops 
  •  1 1/2     cups     water
  •       1      can       tomato sauce (8 oz)
  •    1/4      cup       catsup
  •       1      Thsp     Worcestershire sauce
  •    1/2      tsp        oregano
  •       1      clove     garlic, crushed
  •       1      tsp        salt
  •    1/2      tsp        pepper
      Preheat oven to 350 degrees. In a large heavy skillet, bown the chops well on both sides. Place chops in a shallow baking pan. Pour the water into skillet in which chops were browned; stir to loosen particles in the bottom of pan. Mix together the remaining ingredients and pour over the chops. Cover and bake for 1 hour. 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