Christmas Scurry & Pepper N Herb Crusted Sirloin Roast

      Well its just a few days before Christmas and all through over the Cape, every creature was stirring, yes even the mouse. The stockings were still in the box needing to be gotten out, can't forget to hang them lest Santa leave empty. The cookies are baking in the oven with care, while wrapping of every last present can be heard all about. Now Poppa was beginning to sweat as the gift he did order 4 weeks ago has not come yet, and wondering if anyone still has something so nice, let alone in the size that he needs. The I guess this story could go on and on but the truth of the matter is, he hadn't quite started. So from Falmouth do I dare to get fitness stuff to Hyannis for hair things, to Chatham he flew, popping in and out of every Mom and Pop's store. Looking all over he went town to town, From Chatham and chocolates to Orleans and Oysters, I'll tell here I was looking for pearls and do I drive up to P'Town? Is anything open? Then over to Brewster for a bird house and bracelet, I better had stop for some coffee to go. Then over to Dennis, does anyone think the DPM would have something she'd like? Then through Yarmouth Port and into Fresh Pick, they always have something she's been oggling at. Next stop to come up would be Barnstable town, theres a place i could stop for a blouse with cute buttons, then quick as a bee I buzzed the Kings Highway to get to East Sandwich for a specialty handblown glass heart or maybe a sun catcher either would be nice. Now swing it on back and one last stop to make, it's got to be Mashpee Commons for something warm something nice. And before I head home that coffee in Brewster is now wearing off, so get me another from Cape Cod Coffee make it a nitro to go. So back to the house I go in a flurry, I don't have much time to all of this wrapped. There is church in the morning, oh help us then again at night, and everyone else whats to open at least one before morning. So dash away, dash away, dash away all, I must get this home, wrapped and under the tree. I hope you and your's has a blessed and joyous Christmas of all, and to all a most wicked wonderful this whole holiday season.           

       Business report for this week will start with Seasouled, handmade signs. Find them at, on facebook instagram and Etsy. Some really nice sign work for your home, cottage, over the garage, in the den or down at the dock. As you know I like to use their words, so with that: At Seasouled we have always had a passion for creating a sign that could nourish the soul or perhaps even remind you of that special moment. Our lives are filled with moments that we always want to remember and having a beautiful customized wooden sign can provide that reminder. Designed, painted, cut and sanded on Cape Cod using local resources. As Cape Codders, it is important to us to support the local community and provide a product that represents the Capes unique lifestyle. Custom orders are welcomed, or browse through our Popular Ideas tab to see what others have enjoyed. I ran into them at the Cape Cod Beer Merry Market. You can also check out there events and calendar to see where they will be or where you can buy their signs. Some really nice work
      Second up and last for right now is the Underground Bakery, located in Dennis right behind the post office off 6A just east of Old Bass Rd. If you go behind the Post Office and see the gallery, go to the right of the gallery and down the steps, yep they are "Underground" in the basement. I have been advised they will be open everyday this week and next except Christmas Day. If you want something special for Christmas give them a call right away and get your order in, or what about for New Years day. They have wicked awesome baked goods, sandwiches and of course coffee. They do breads and wedding cakes or any kind of cake you want. Check them out at for more details.
      With Christmas just around the corner if you have not gotten all your shopping done, get out there, stay away from the big box stores and support your local retailer. So many up and down Main St in Hyannis are open and waiting and ready to help you. In Mashpee, there is the Mashpee Commons, with Cape Cod Coffee for your coffee lover in the family, and Hot Diggity Dog if you need something for the pooch in your life, (ok they also have a few things for you cat lovers), and for the cook there is Gustare Oils & Vinegars. Folks if you have never tried specialty oils and vinegars, once you try these, you will never want to buy store bought again they are that good. And offer some real fun to cooking. They also have the main store in Chatham. Speaking of which, don't forget Main St in Chatham and all their small shops and the Chatham Candy Manor, can we say yum. You get the point, there are tons of places open around the Cape year round. Do what you can to help them, make it through to another year. 
      So the big day is just a few away and the beginning of winter is upon us. The weather out here has been up and down over the last week then I can remember. But I'm still holding out and hoping that is nothing else maybe w will get something for at least Christmas Day. If you haven't been out here to see the decoration around the life saving station and the big wreath on the lighthouse tower it will be up through New Years. We will start to take things down the weekend after New Years. Well I have to say me and the Mrs are having some of the family up for the holiday so it will be a busy place around here. I'm not going to keep you long as I am the primary gift wrapper, I need to get rest of them done before they start showing in. I hope you and your's have a most joyous and blessed Christmas and if for some reason your traveling afterward have a very happy New Year. We are hoping to see you back here next year, both for some more tale and tails and stories and more. It's been fun this year and I hope you have enjoyed the reports. I am sure the kid will be back here next week, to see how I survived, so for the rest of you, I will see you next week. Have a great and wonderful, especially if you can do it right here on old Cape Cod.
      We used to do turkey for Thanksgiving, then turkey for Christmas, pork for New Years and Ham for Easter. Well a couple years ago we decided to make a change and now I think it is here to stay. We have switched up Christmas to a Beef Roast, and if I can find at a good price a Sirloin or Top Sirloin Roast. For us the trick is to get it done without overcooking it but not undercooking it either (ok that is pretty hard to do for me.) I have done this recipe in the past and has turned out very tasty, it is not mine but Have gotten it from a couple different places. Don't be scared of trying this, as there really is not much to the prep time and the key is just to watch your time and internal temperature. Remember a roast does not stop cooking once you take it out of the oven, So you will want it slightly undercooked to your liking when you take it out of the oven. Then as you let it sit and rest, the internal temperatures will continue to rise. So give this a try and enjoy, enjoy, enjoy. Now on with the show:
      This week's recipe: Pepper N Herb Crusted Sirloin Roast
      3-4     pd         Sirloin or Top Sirloin Roast
      2        tsp        sea salt (cape cod sea salt of course)
      2        Tbsp     cracked or coarsely ground black pepper
      2        cloves   garlic (minced)
      1        Tbsp     rosemary, finally chopped, fresh is best
      2        Tbsp     parsley, finally chopped, fresh is best
      3        Tbsp     Extra Virgin Olive Oil
      Preheat the oven to 425 degrees. While oven is preheating: Combine sea salt, pepper, minced garlic, rosemary, parsley, and olive oil. Rub the pepper and herb mixture all over the roast; place in a baking or roasting pan, fat side up. Roast for 30 minutes, then reduce the heat to 325 F. Continue cooking for about 1 to 1 1/2 hours, or until the roast registers about 130 F on an instant-read thermometer or temperature probe inserted into the center of the roast. This is for medium rare. For medium, take it out of the oven at about 140 F to 145. Remove the roast from oven, transfer to a platter or cutting board, cover loosely with foil (this is called tenting) and let it rest for 15 to 20 minutes before slicing. If you would like while roast is resting, make a gravy out of the pan drippings or an onion gravy. 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