Business report for the week: I love people that are stepping out and making a great product and doing direct sales with it. This past weekend was the holiday craft show at Cape Cod Tech of Harwich. I found a new bread lady out of Orleans and goes under the name of Sweet Daisies, Kelly Wright is owner and baker. She likes to use ingredients that on in season and local as much as possible. She can do Custom Cakes and Confections besides the breads and granolas she makes, then there is the sunflower cranberry brittle. But what caught out eyes were the breads, oh yum, what can I say. She is doing the Orleans farmers market, this weekend the 18th is the last outside then they move inside from December to April at Nauset Middle School on Saturday mornings at 9. You can also check out her facebook page at
. One of the things that I really appreciate is, that she is adding being able to take plastic and not have to just rely on cash. So there is no excuse for not buying her out. Please check out Kelly's wonderful handiwork and enjoy some delicious good eats.
Now for another good eats is a newer local Jams & Granola maker called Bog Lily Kitchen, find her online at http://boglilykitchen.com
. She will be doing shows between now and into December at places between Dennisport and Falmouth and well in between. She has Over a dozen kinds of homemade small-batch jams are available! Even county fair award-winners: best in show peach and blue ribbon strawberry. Along with Granola made from a recipe perfected over several years. Mixes available include: traditional, cape cod, aloha, summer bounty, and fall harvest. And when you can catch her; Freshly made buttermilk biscuits are the best way to enjoy Bog Lily Kitchen jams. I love good tasty granola, problem is way to often what looks ok tastes more the cardboard. Bog Lily is full of flavor and texture. This is some stuff that I can seriously get into eating on a regular basis. Reasonably priced and wicked good.
Well I've let my old friend basically take the ole pen and paper the last couple of weeks, but with him being so busy this week, running around the grounds like a chicken with his head cut off I think I will just do the report and as he flies by I put in the words he is uttering to the questions I am trying to get some answers to. First what the deuce is he doing. Well to be honest he is going all out trying to get the holiday decorations up. I guess earlier in the week in taking down the harvest decorations with the weather change he ended up with some type of bug that's been going around. But he will be the first to tell you, the weather does not wait for your schedule and calendar does not stand still while you recover, and children want to see holiday ornaments when they come to see grandma and grandpa's house for turkey day. I asked him what the most difficult thing was to decorate, I can't repeat what he said but the look on his face, well, can you see the dunce cap on my head. I thought it was a good question myself, but if your like me, yes it is the light house tower, both outside and in. Yep he does both. He mumbled something about hanging that wreath and getting it at just the right height, then securing it so that if we get some big wind gusts it does not blow off. Guess I really never thought about that part of it. Then he said this year he was going to do something with adding or stringing lights round or outside the tower. I'm interested already to see what he has in mind. Then there are the animated figures that he is putting up around the station house, and he said it would be right if there wasn't a nativity scene. But he was quick to add he needed to get the Hanukkah decoration up as well as it was coming early this year, like the first week of December. I ask him why he was doing that, as I did not think he was Jewish. That got him stopped, It was the only time he really did while I was here, and he gave me a real schooling, about the entire month of December and it was not just for one set of beliefs, and went on how the really all mingled and intertwined with each other. Also the bigger picture about peace on earth and all that, means you go out of your way to show some respect and that was his way of showing respect. He said he would also make sure there was a Kwanzaa display going up as well as a New Years count down somewhere. Then hustled on his way with more lights and who knows what. I did get a chance to ask him if anything was going on out at sea, and he said it had been a good week, quiet and all, nothing needing chased after or attended to. He reminded me that even though all the tourist are gone there are still the fisherman that go out and the freight carriers that keep the horizon busy and still rely on the light beacon for land markers. He also was telling me that he was surprise to find out that even some of the airliners coming going to and from the US watch for beacons even with all their electronic gadgets and do-dads they like to see those beacons on the ground letting them know visually where they are at. Kind of me him feel real good that even the younger boys still like to see their lights. Well, I am not going to bother him any more this week, I will be interested to see where he is at next week as that will be show time for him. Hope you all have a great week, and if you can make it here for the weekend we still have plenty of holiday festivals and craft shows going on. And until we meet again, Have a great and wonderful especially if you can do right here on ole Cape Cod.
I wanted to stay away from the birds this month as there will be enough chicken, turkey, duck, goose, game hens, pheasant, and more being put out for dinners from now through New Years. I like to keep things rotating with my entries, and do not like eating the same thing night after night. So this might add a little change to the fowl lineup and give you something of a change up that will put a smile on everyones face. This recipe meet many of my requirements in looking for new recipes. Basic ingredients, easy and does not take much time on your part. There are more than 4 ingredients but nothing that most cupboards wouldn't be found without. So, if you get birdied out, pull out the piggy and give this one a try. I think you will be pleasantly pleased. Now on with the show,
This weeks recipe; Orange Pork Chops
4 each center-cut pork chops, about 1" thick
salt, pepper & paprika
2-4 Tbsp water
5 Tbsp granulated sugar
1 1/2 tsp cornstarch
1/4 tsp salt
1/4 tsp cinnamon
10 whole cloves
2 tsp grated orange rind
1/2 cup orange juice
Season chops with salt, pepper and paprika. Brown well (you can use fat or go healthier). Turn down heat, add water and simmer 45 minutes turning once (adding more water if necessary). Chops can also be broiled, brazed or baked if you desire.
Orange Glaze: In a sauce pan cook, sugar, cornstarch, salt cinnamon cloves, orange juice and rind stirring until thickened and clear. Serve over chops, also goes well with rice. Easy to double and can be done ahead of time and reheated to go out hot when chops are being served.