RockHopper's blog

Looking for Warmer Times & No Bake Peanut Butter Bars

I have more stories then a camel has fleas

      Well spring has finally sprung upon us and I am so ready for warmer weather. Can you hear the waves of the ocean lapping up on the shores, can you smell the summer salt air and the coconut suntan lotion and just image how the sun feels beating down on you. I can and I am so ready for it to be here to walk down the steps of the beach and feel the warm sand under my feet. I am so ready to shed these winter cloths for a summer bathing suit and just relax. Are you ready for any warm spring or summer day? Are you ready to open the windows and air out the house or cottage and get those stale smells out and the fresh breezes renewing the inside of your dwelling? I am, and are you ready for those outdoor showers were you actually have room to shower without feeling crowded whole the sun warms you all over? I am. So ready for to see all the snow gone from lawns and side streets and jetties and from the beaches. Yes there is still some of the beaches around there that have snow around them, but I will say they are fading fast and so happy for that. Can you tell my cabin fever or beach fever is way past the over the top point. But as much as I want or wish or hope, it will come in it's good old time, and there is not much I can do to hurry it on its way. So until it actually happens I will be waiting by the windows and doors looking and smelling and feeling everyday hoping that it will get warm, and stay warm more than just for a couple of hours.

      So with all that, have you planned your vacation yet, are you coming to the Cape, you know it is almost April. There are lists to make and cottages, rooms or homes to rent. There are day trips to plan and places you want to go and things you want to see. Are you getting ready for your vacation already. Don't wait till the last minute to plan, get started now, check this sites tools available to help you plan, CapeCodToday has a wonderful selection to help you know what is new or what is going on the weekend, week or month you are here. Get connected in with Best Read Guide also an extension of CapeCodToday.com and can help in your planning. Folks there is only 2 more months till Memorial Day and the season is on. What are you waiting for an invitation? Well consider this your invitation we are getting ready for you to come, so please come on out and visit us as we would love to have you and look forward to seeing you either again or for the first time. I can tell you, you will not be disappointed with your visit, unless you come not expecting to have a good time. Well can you get the drift, I'm ready for warm weather and for you our guests. Let's get this planning thing down and let's all be praying the warm weather comes quickly and stays long. Hope you see you this summer, watch for places of interest and things to do in coming blogs, just in case you missed or forgot something.    

      Business of the week: What can I say about 2 of my favorite seafood restaurants now open for the season, Seafood Sam's in South Yarmouth and Cook's in Hyannis. I love these two places and if only I had a bottomless pocket of money. I went this last weekend to Seafood Sams' and got there lunch special of fish and chips with a drink for just about 10.00. The fish was tasty and not over battered and with the french fries as one side and I had another it was well filling to count as my main meal of the day. We have had other dinners on many other occasions and they are consistently outstanding. My other restaurant is Cooks and especially for their fried clams. I know they have other seafood and ever other food. But I cant get past my love for there clams. Folks if you have never ever ever been to Cooks, WHY, WHAT ARE YOU WAITING FOR. Ok I'm under control again, seriously in my book they are one of the best on the Cape. I am so happy they are back open. Last note on restaurants, don't forget to make your Easter dinner reservations, Easter is only 2 weeks away as it is early this year. 
      Well it about that time, to make a check on the old lighthouse. Make sure her tanks are filled with oil, the lens is clean as clear can be and her wick trimmed for maximum brightness in candle light power. I think we finally may have 90% of the snow gone from the roofs on the keepers quarters, so we are making head way and we may actually see it all gone by the time summer gets here. Well, have a good day or evening whichever it might be for you and may you have a most wonderful time, especially if you can be enjoying it right here on old Cape Cold.
      Always looking for easy and simple recipes and especially going into the warmer months and for those smaller cottage kitchen. But honestly I like to be able to have something sweet around every once in a while but I don't want to spend hours making it. but home made is always better then store bought. Sorry about you folks that are allergic to peanut butter but I'm not and I love the combination with chocolate. So here we go for the recipe of the week, I actually thing this is a great college student recipe as well. Give em a try and enjoy every bit.
 
      This weeks recipe: No Bake Peanut Butter Bars
 
  •         1      cup      butter melted
  •       2      cups    graham cracker crumbs
  •       1      cup      rolled oats (not instant)
  • 2 1/3      cups    powdered sugar
  • 1 1/2      cups    creamy peanut butter, divided
  • 1 1/2      cups    semisweet chocolate chips
 
      Combine melted butter, graham crack crumbs, rolled oats, powdered sugar, and 1 cup peanut butter in a large bowl. Mix well. Press dough into a 9x13 inch pan.In a microwave safe bowl combine chocolate chips and remaining ½ cup creamy peanut butter. Microwave on high for 1 minute. Stir. Return to microwave and heat for 20 seconds, stir and repeat until chocolate is melted and smooth. Spread melted chocolate-peanut butter over oats mixture. Allow to cool before cutting into bars. Cool at room temp or in refrigerator,  Store at room temperature in airtight container.

Another Snapshot into Cape Living & Crabmeat Quiche

      This weeks blog I'm not sure whether to start singing a refrain to the tune of Oklahoma where the winds come whipping down the, or a round of When will I see you again, referring to those spring and summer temperatures. I love being able to take my dog for a walk after work and not need a candle or a flashlight to light the way. But I seriously could use another layer of warmth today with the cold winds of Canada still blowing our way. But enough of this as we can only beat this bad thing so much.
      Well you have heard me say one of the reasons I moved to the Cape was to get back into my art work. Well this past week I have started to put that all together. I have pulled out supplies that had not been opened or seen the light of day since they were delivered to the condo in Ohio back in 1988. Stretchers for frames and rolls of canvas to cover, and a gallon of gesso medium to prime with. I found my good brushes all in great shape as I had really had some sense in storing them in special brush boxes. I have found several of my old sketch books that I have designs and patterns just waiting to take life on a canvas. I also have several ideas already swimming in vast open spaces in my head, and seems they have lots of space to do the back and breast strokes in there. Anyway, my only problem is I have half of my frames stretched and was going to stop there for now and get some of those ideas spread out with paint until I noticed that gallon of gesso I have has a crack in the bottom of the tub. So now so not to loose the rest of the gesso either out the bottom of the bucket or to hardening, I am going to take the dive and the drive and finish putting together the rest of my frames and stretch them with canvas, then get the rest of the gesso on them. Why don't I just buy more gesso you ask, well to those who paint out there know why, for the rest of you, I could buy enough food for about 2 weeks (not eating on a kings budget) on what it costs for decent stuff. But than again I eat like a bird some days. Anyway, so this weekend will be spent glueing and sliding frame bars together, stretching all canvas, then priming with gesso while taking in my fill of NCAA Basketball Tournament play.
      As for what else has been happening, I finally got out onto Corporation beach and was able to do some mussel collecting for the first time this year. Seems the storms have not only taken there tolls on the beaches around that area but also on the mussels as it was slim pickings. But I did find enough to make a decent meal and if I could eat like that everyday I would put back on the weight I have taken off over the past 6 to 8 weeks. Next trip out want to see how the steamer beds have done and hopefully get enough for a nice dinner. But between low tide falling on a non work day and the temperatures being above freezing, it still could be a few more weekends before that happens. But hey, will make me even more eager to go get those good fat meaty ones. And I want to get as many digs, picks and rakings in before the season ends sooner than I want. But for now will not think about that and just do what I can when I can. I think I am getting hungry just talking about all this. Hope you get the chance to get out there and dig your own or at least enjoy some our local fresh shellfish.
      This weeks business report, first is Pleasant Hill Seaside Design Gift Shop on 6A in Dennis right across from the gazebo. This little (or not so little) shop has so many neat items, with many items made right here on the Cape. So no matter if you are looking for something for your own Cape Cottage or you year round house of you need a special gift for Aunt Suzy or Uncle Johnny, this is the place to get something that says Cape Cod all over it. Now don't just limit yourself here, walk across the side street to Nancy's Candy Shop, and who can resist home made chocolates. Then there is the Harvest Gallery Wine Bar with live music, open from 4:30 - 12, they have a great light menu and great music. Or if you are looking for a more full menu, back across the street is Scargo Cafe, some really tasty treats whether you are there for lunch or for dinner and besides this time of year you don't have to fight the tourists to get a seat. Get out and visit Dennis, it's the center or heart of the Cape. Many still have the perception that the Cape rolls up it's carpet when winter comes and then rolls it out again in May or June just for those fantsy folk from the big city. But get out and check them out and I thinks you will be pleasantly surprised.
      Well it's about that time that I make the rounds, by now you know the drill, time to check on the lighthouse, make sure the tanks are filled to the brim with oil, then up the spiral staircase and clean the lens and trim the wick. We all hope never to need her services but if we do we want her working to her best. With all that I will bid thee fairly well and may you have a great and wonderful especially if you can do it, right here on old Cape Cod.
      Yes real men do eat quiche, I don't care what anyone says. Quiche is good, tasty, you can so much with them and they can be so much fun. Now do I want them every day, no but I don't want steak everyday either or lobster, well let me rethink that one. No not even lobster as I would get foundered on it. But most Quiches are fairly easy to make and they can be great for a breakfast get together or when having guests over or even for a Sunday brunch after church. So as you all know I love the recipes with few ingredients, in fact the fewer the better. Well this one I lose one, but read it over and have fun with it, and don't stop with this one, build on it and have fun with them. Quiches are really easy to put together and they taste great. Hope you men can get past this and learn to feast on Quiche. Now on with the show before I start eating the words from the page.

      This weeks recipe: Crabmeat Quiche

  •    1/2     cup      mayonnaise
  •       2      Tbsp    flour
  •       2                 eggs, beaten
  •    1/2     cup      milk
  •       2      pkgs   Alaska crabmeat (6 oz pkgs)
  •       8      oz       Swiss cheese, shredded
  •    1/3     cup      green onion, chopped
  •    1/4     cup      green pepper, diced
  •       1      can      mushrooms, drained (or use fresh, sliced)
  •       4      strips   bacon, crumbled (cause bacon makes everything taste better)

      Mix together mayonnaise, flour, eggs and milk. Add crabmeat, Swiss cheese, onion, pepper, mushrooms and bacon. Put in a pastry shell and bake at 350 degrees for 40-45 minutes.  

Here Comes Spring & Edamame, Cranberry & Feta Salad

      Finally I can see my roof and more important my gutters, and the drips that were invading my house have seemed to come to a stop, and this is a good thing. The sun has been sent back a bit in the morning but the evenings are holding light till 7pm, yes I know the official time of setting at 7 does not come till 3-23 but I still can see light in the sky and that is important. Over the past week I have see more Cardinals, Blue Jays, Chickadees and I am hearing more Woodpeckers that I have since the start of the new year. I can hear more chirping and chattering between birds and squirrels that I have in several months when I take my dog for his walks throughout the day. And I have even see more activity with our local foxes and our lone coyowolf. Spring can only be days away and if that is true when will we being seeing grass and complaining that we have to mow the lawn again. I think this year it will take a few weeks longer to start complaining about the yard work or other outdoor duties that we need to take care of every spring, just out of appreciation that we are not up to our gizzards in snow. So are you ready for some summer, some warmer temperatures, smaller gas and heating bills, Yes to all that and more, I can not wait to get the house open and let it air out some and allow it to breath and to freshen up.
      So are you ready, I am, I can not wait to get back to the beach and start digging for steamers, or picking for mussels, and even though I did go out raking for Quahogs two weekend ago I will have to admit it was a bit nippy and bless my Shellfish Constable for coming out and staying so I could get enough for clam chowder and some cherrystones for casinos, when I was the only one dumb enough to be out there. But I did enjoy the chowder. And with warmer weather comes longer walks with my dog and trips to beaches, hey anything above 40 is good and above 45 is light jackets and above 50 starting to think about pulling on ye ole bathing suit. Ok not really but I can dream about it. So as we start the next month of roller coaster weather, temperatures and what not, stay dry, stay warm and rejoice at every extra ray of sun and every day without snow as I think we have had enough this past season for a life time of remembering. Here's to hoping for a quick arrival of spring and a long lovely summer to follow with days on end at the beach and enjoyment of water sports and nature trails. Hope to see you out there soon.
      Business report, this is another reminder of places open year round. The theme: food, what can I say I like to eat and although I don't go out much, like most of you I can afford it, I have bills to pay and now a roof to replace. But still for those of us here year round sometimes forget that these places are open year round and for those that do pop down, up or over to the Cape for a weekend need to be reminded whats open and what's not. My breakfast favorite, Grumpy's in East Dennis on 6A, good size portions for a fair price and love the staff, I think most of them have been there since, well moving on. Another breakfast/lunch place is the Red Cottage in South Dennis, another long time establishment pumping out great food. Over in Orleans you have the Hole-in-One, after you eat breakfast, stop and pick up something to take home for he next day, some serious grub here folks, and of course there is always the old standby Hearth N Kettle, always a good bet for a decent meal. For dinner there are places like Jason's Tavern in South Dennis, and the American Bar and Gill in West Dennis. Both of these places have daily specials and great food. Then there is Guapo's of Orleans, if your looking for some great MexiCali American mix,, just a whole lot of goodness here. Now open is my favorite seafood Cook's in Hyannis and there are several stand byes in Hyannis like British Beer Company, or the 99 in either West Yarmouth or in Mashpee. And finally a great place that is like an old dinner type is Doyle's in South Yarmouth on 28 right before the Bass River Bridge, great home style cooking with a local pub and grub atmosphere. Check one of these places out and enjoy some great eats, yes there are many others, but these I have all eaten at over the past 6 - 8 months and I know they are good. So make a date this weekend, get out of the house and go get something special at one of our local or semi-local eating establishments.
      Well, with all the changing weather, I had better make a check on the old gal and make sure all is in working condition and cleaned and ready for action. With warmer temperatures and still snow on the ground we are bound to get some fog along the way and that light will need to be able to penetrate through with a strong clean beam. And I will be testing old noise bucket the fog horn to be sure those off the coast can hear clearly the warning signal when the soupy fog gets to thick. So off I go, fill the tanks, clean the lens, trim the wick and make sure the air compressors are working well. If you need her, I want her to be at her best but as in any insurance we just home that she is not needed but to enjoy her beauty and stature along the coast line. So have a great and wonderful and hope you can do it right here on ole Cape Cod.
      I have to admit, before doing this years menu I had never really had any dealings with Edamame, and frankly if you had asked me I couldn't have told you what the heck it was. But looking for recipes that were different with beans, pods and tubers, I came upon this little bean only to find out they are really immature soybeans in the pod. These beans or pods are used widely in Asian cuisine and can be prepared in many different ways. I will admit I have had then in a bland sauce with other veggies that came in a frozen veggie medley, well lets put it this way, I was not running out to buy another bag of that blend. However as I have learned long ago with my Mother as my head cook teacher, there is more than one way to slice and dice a veggie. So I have moved on and tried in a salad and prepared in a different sauce and am looking for other ways to prepare Edamame. So this weeks recipe comes from a find on Pinterest, now will this sight ever replace good old fashion cookbooks, no way, but I will say it is a fun place to start when researching new items and looking for fun recipes and ways to use them. So please cross reference this recipe for a few different places that show this recipe coming from. I take no credit for coming up with it, but is is superbly tasty and easy to make. So on with the show, and someone really likes this, don't tell them how healthy it is for them they might get scared and stop eating it.

      This week's recipe: Edamame, Cranberry & Feta Salad

      2      cups      frozen shelled edamame
      2      cups      dried cranberry's
      1      Tbsp      EVOO (extra virgin olive oil)
      1      cup        crumbled feta cheese
            to taste    fresh cracked black pepper

      Thaw edamame, and allow to come to room temperature. Mix in cranberries, oil and pepper utile all are coated light with oil. Then add feta and lightly toss, don't over do this as the feta will break down into nothing. Refrigerate till ready to serve .
Simple, easy and tasty, what more can we ask for in a recipe.  

New Clam Experience & Another Double Shot

      Over the weekend I took the time to exercise my ability to go use my shellfish license and go raking for Quahogs. The weather was not bad at all and the wind was light and the water temperatures were actually warmer than the air temperatures, so my feet did not do that bad on staying warm. But with the colder waters the Quahogs have buried themselves deeper into the sand so digging for them is much more difficult that normal and for those of us who only go out occasionally it is even more taxing, and I have the bruises on my shoulder to prove it. Anyway, I ended up with 32 good sized chowder Quahogs and was able to make a single batch that will last me for about 3 meals. Nothing like fresh home made clam chowder on a cold winter day, Yum. And I also ended up with about 8 small Cherrystone clams for a wonderful Casino treat. But when I got here there was on other thing that had found it's way into my basket, it kinda looked like a small Quahog, but not really and it was too fat to be a scallop, although it had that unique rigged shell. I was puzzled and not sure what I have picked up along the way. So I purged my clams and put them in the refrigerator and decided to wait till Sunday afternoon to make it all and would seek someone out at church who shellfishes for a living. After asking a few different folk that were not in the fishing industry my friend came out of second service. So I showed him the picture I had taken of this different bi-value and asked him if he might know what it was I had. Immediately he knew and advised I had a Blood Cockle, or also known as a Blood Clam. My first question was, is it edible? To which he advise very much so and went on to explain in some places in the world they are considered a delicacy. He went on to explain, all clams "bleed" but most clams liquid is clear so you really don't recognize it. However the Blood Clam has hemoglobin in it and thus gives it a blood look and has similar properties, in that they can get the same blood diseases as humans. These clams have been banned coming in from Eastern countries as their waters are polluted and can carry things that are just nasty to the human blood system. But the clams around here are good and these are even collected and then sold to exporters who resell ours to the Asian market. So with all this in mind I came home, made my chowder and enjoyed it, and left the Cherrystone and the Blood Clam for Monday.
      Well I have to say that eating a Blood Clam has been one of the more interesting things I have eaten in a long time. When you open it, the first thing you notice is the color of the clam itself. If you have see fresh liver in the grocery store or market you have a good picture of what the actual clam itself looks like and the liquid is, yes you guessed it a very bloody color. So I prepared it along with my Cherry Stones, (I have a thing that I prefer to try something new like that either par cooked or fully cooked before I go raw.) Honestly, I have to say that it was not that bad. You first have to get over or past the fact that it looks as if you are being a vampire by eating this thing. However the taste is that of a shellfish taste only it has a much stronger flavor or taste than a Cherry Stone clam. I also found that it had more of a chew to it, not bad but just more meaty than a regular Cherry Stone. I would say if you don't enjoy stronger fish like Blue Fish but do enjoy clams, oysters and scallops, the same principle would apply that you most likely would not enjoy a Blood Clam. However if a stronger taste or flavor does not bother you or you enjoy that more pungent flavor than a Blood Clam or Blood Cockle is something you would enjoy trying. Would I make a meal out of them, um no, but I would not be opposed to trying them again and trying them prepared in a different manor. So that is my story and my learning something new and actually trying it, and finding out it really is not as bad as it sounds, so if give the opportunity I would suggest giving them a try at least once in your lifetime.
With the weather the way it has been, I have not been out of the house much this past week. So I am a little short on a business report, But I will toss this only out to you. Don't forget our friends at Mashpee Commons, like the Spice Merchant, Cupcake Charlie's, Cape Kaleidoscopes in their new location next to the barber shop. Then there is Gustare Oils & Vinegars across from Lane Bryant and let's not forget our four legged friends with Hot Diggity right there for all your K-9 needs. There are also food places from breakfast to lunch and dinner and prices from not so pocket deep to those that cost a little more. Ad if you finally get all the visits in that you can and still have time left over, stop over to The Lanes Bowl & Bistro and have a little fun with family and or friends rolling the ball and knocking the pins down while enjoying some fantastic edibles. Mashee Commons is open year round and is an excellent place to spend an afternoon weekday or spend a full day over the weekend. And this time of year you don't have to fight the tourist crowds and you can find a parking spot much easier.
Well it's that time again, and with the weather continuing to be what it is need to stay on top of it and make sure that the old Lighthouse is at her best and ready to go at a breaths notice. So will be sure that her tanks are filled to the brim with the finest oil, and will climb her winding stairs to the top. I will make sure the lens is cleaned without a spot so that the beacon can shine out without any hindrances and finally trip the wick so that the flame can burn her brightest. I hope that you never need the old gal, but I pray if you do that she is a beacon of hope and guidance to your safe harbor. Until we meed again, have a great and wonderful especially if you can do it right here on ole Cape Cod.
This week's shots are sure to be set for the season as we all can associate with the landmark Lighthouses that still cover the Cape and their hot spots for trouble and areas that need need some guidance or leading and also for more trouble times when vessels of all kinds need warning. Each Lighthouse is unique in it's own right but they all hold the same basic set ups and there purpose in every situation is the same. Also the ingredients go right with the Irish season and would make a wonderful addition to your St Patrick's day festivities. So hope this shot does not leave you hung up or over a shoal. The second shot is a Storm Cloud and if we are out on the water and we see those wild and weird Storm Clouds we are looking for that Lighthouse to direct us home. So when I was going though my lists I thought these two just went together so well that I could not have done one without the other. Hope you enjoy both those these and please drink responsibly. Now on with the show:

Shot #1: Lighthouse Shot

1/3 oz coffee liquor ( like Kahlua or Tia Maria)
1/3 oz Irish Cream ( Baileys or Caroline's)
   1/3      oz      rum (the high proof good stuff)

      Pour coffee liquor into a shot glass. Then with a spoon slowly pour the Irish Cream on top of the coffee liquor. Then finally, again with a spoon pour your 151 rum on top of the Irish Cream and light on fire. Blow flame out before consuming please.

      Shot #2: Storm Cloud Shot

   3/4      oz      almond liquor (like Amaretto)
   1/4      oz      Irish Cream ( like Baileys or Caroline's)
     1     splash  151 rum

      In a shot glass pour the almond liquor in first. Then float the the Irish Cream on top of the almond liquor. And top off with a splash of high proof 151 rum. Serve it up.  

Are you ready for Summer & Salted Carmel Cheesecake Bits

      So are you ready for some summer? Temperatures that are above your age and not below the IQ level (and that is stretching for me). Are you ready for green grass and sandy beaches.? Are you ready for days that have more sunlight than darkness, and the sun actually brings warmth and is not deceiving. I am so looking forward to seeing my deck again, and being able to get to my grill and do some good old grilled hamburgers and hot dogs. Yes I normally would grill through the winter season however it's not that easy when you have 30 to 40 inches of snow to wade through to get to the grill. I will have to say I am very appreciative of my home repair guy for after last winter my deck we discovered was not supported correctly and actually had a partial collapse. If that had not been fixed correctly I would have lost the entire end of my deck under all the weight of the snow this year. But all is good and is now waiting to be cleared off and the deck furniture put back out so that we can lay out and take in the rays both at lunch time and after work.I will say I am starting to think however what I might be able to do with the front lawn so that I don't have to mow any more, but I do really enjoy seeing the green and having all the squirrels and rabbits around. Right now all I can do is tell when the woodland creatures have been around by the tracks they leave in the snow. How does the song go, I'm dreaming of a green Memorial Day just like the ones I used to know, where the tree tops,,, oh you can make up your own song but the point is I am so dreaming of the summer coming. Where walking the dog does not require getting into an outfit that I only remember toddlers wearing to keep warm from the wind chills.

      Well we could sit here all day and all night pondering what we are looking forward to after the snow has melted away. Now is the time thought to be planning of your visit to the Cape and starting to put dates on the calendars and maybe making lists of places you want to go to and restaurants you want to eat at. You realize that Next week is March and it is countdown to T - 3 months to June. So get everyone around the table and start that planning and lets see how long you really need to plan your vacation for this year in order to get in all the fun and sun you have on your list. I hope you are looking forward to your visit, as we are looking forward to you being here. Have a great and wonderful and let's all think of warm fuzzy sunny sandy thoughts all the way to spring and beyond.

      This week's business report is all the shops in Orleans. Something I did not know is that to do business in Orleans they ask that you be open year round. So if you are looking for a variety of shops that don't closed for the off season, well a trip to Orleans is in store for you. Just be sure to check for times of operation as not all are open late every night, and some do take and extra day or two off in the week. I am not going to list all the stores, however you can check that list out at the Orleans Chamber of Commerce website orleanscapecod.org. But there are a few I just have to mention. First is Oceana gallery and gifts. This wonderful little gem of a shop I think that you will be surprised at what you find, everything from tableware to wall art by local artists to gifts for those special guests that are coming to stay and you want to send them home with a little gift to remember you and the Cape buy. They are located at the back of the parking lot behind The Hole-In-One restaurant (see my blog a couple weeks ago.) This is town parking and a great place to use as a hub to walk the streets and visit all the shops. Another place is the Cape Coddle, Gifts that comfort for baby, beach & home. Dana Paradis (owner) runs a beautiful tight shop were hand made is the name of the game. She can be found many times sitting in front of her sewing machine making things for the shop or for special requests. For a real crafty place check the Cape Coddle shop out. When your done with this shop go next door and check out the Candle shop where hand dipped and hand made candles are the name of the game. Across the street is the Main Street Wine & Gourmet shop. Get your fresh EVOO (Extra Virgin Olive Oil) right here. Buy the bottle then bring it back and refill it. They have a wonderful assortment of Wines from around the globe and a nice collection of spirits and beers as well. Also don't miss their specialty food section as well. This place is a fun place, especially after you finish up in the organic and natural shop a couple doors down Main St. And don't forget the likes of Westies Shoes and Snow's Home and Garden Center, and when you get done take a stroll down to Hot Chocolate Sparrows for your Hot Chocolate, Coffee and Tea needs, along with a cup of soup or a bakery item and don't forget the Chocolates. There is even a Christmas Tree shop at the north end of town and Guapos Tortilla Shack restaurant to the south, Land Ho, and several others. You can eat, shop, and for those out of towners there are plenty of places to stay if you want to be near shopping, eating and the Nauset Beach. The key is check the Chamber of Commerce web sight and check the shops websites for hours through the off season, and go and have fun.

      Well its about time on ye old clock that says time to make the rounds at the Lighthouse. Yup gotta clean off the lens, trim the wick and fill the oil tanks. Hum you getting good at remembering, someday you will need to come give a hand at it with me. So have a great and wonderful especially if you can do it right here on ole Cape Cod and hope to see you soon. Stay warm, dream big, and have fun. Until we meet again,,

      This recipe comes from one of my searches in the cheesecake world. I love cheesecakes and don't do a bad job as I am told by others in making them. Although I bow to the king of cheesecake makers in a past co-worker from about 20 years ago by the name of Russell. Seriously I have never had another cheesecake as good as his. But unfortunately as most work relations go, he moved on and out of touch and alas no more cheesecake from him. Now there are several different kinds of cheesecakes, there is New York style, there is Philadelphia style, there is Chicago style, and a few others out there and these all have a different consistency and texture about them and even a slightly different taste. My father on on hand love the Philadelphia style which is a more lighter and uses on cream cheese over the New York style that is a little heavier and dense, and uses both cream cheese and ricotta although the later is probably the more known variation out in today's markets. Anyway, I have also been looking at individual cheesecakes and bits verses full size cakes as everyone likes to have there own or likes to have someone small for on the run. So coming across this recipe was a real fun surprise as this meets all the qualifications of something fun just screaming to jump in the mouth and explode with delicious goodness. If you need to find another source for this recipe, check the web, check Pinterest, check several good cheesecake cookbooks you will find several close to this one if you need a reference, either in full cake size or individual sizes. Now on with the show before I start eating my own words, hope you enjoy this one:

 

      Recipe of the week: Salted Carmel Cheesecake Bits

 

            Crust
      1      cup      graham cracker crumbs
      2      Tbls     sugar
      2      Tbls     butter, melted

            Filling
    19      oz        cream cheese
      3                   eggs
  1/4      cups     sugar
      1      tsp        vanilla

            Carmel
  1/2      cup      granulated sugar
      2      Tbls     water
      1      Tbls     butter
  1/2      cup      evaporated milk

      Pre-heat the oven to 300 degrees F. Mix graham crumbs, 2 Tbsp sugar and butter and press into the bottom of 18 paper-lined muffin cups.
In a mixing bowl, add cream cheese, vanilla, sugar and eggs. Beat until light and fluffy. Spoon mixture into the muffin tins with graham cracker crust. Bake for about 40 minutes.
      While cakes are baking, start on the caramel. Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently for 3 minutes. Stop stirring and continue cooking 10 minutes or until the color of light brown sugar. Remove from heat; carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute. Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened.
      Take cheesecakes out of the oven when they are done. Allow to cool, the middle will slightly fall, the indent is great for the caramel. Spoon about 1 tablespoon caramel over each cheesecake. 

First Car I Drove to the Cape & Scalloped Scallops

      So one of my favorite shows to watch is Wheeler Dealers on Velocity TV. The one guy goes around and tries to find interesting cars that his buddy can fix up and then he resells them for hopefully a profit. I enjoy watching for many reasons, first I am not a motor head, my Dad said there were only two types of people looking at cars, those that open the hood and know what the are looking at and those that open the hood and pray over it, and we were the praying type. But the mechanical motor head of the show teaches you as he goes along, learning about the vehicle as well as some of the ins and out about it while he gets it back to running factory order. But I also like to see what can be done with older vehicles and what one can expect to either buy one at either end of the spectrum. The show brought me back to remembering the first car I drove to the car on my own. Today on would almost laugh at the boat that is was and the gas sucking engine would command an excise tax big enough to fund small state. But the drive was awesome, it was an 1976 Olds Regency 98 four door, silver with a baby blue interior.

The back seats had barely been sat in and the passenger seat had been used more as a brief case holder then a body holder. I remember driving out to the Cape the with my Mother in 1981, it was the summer after we had found out she had cancer, she said it was the most comfortable ride she had ever had to the Cape. I remember we were going along I-80 through Pennsylvania and stopped off at a rest area to take a break. I had handed Mom the key to the glove box that was different to then the ignition key and was also the key to the doors. She did not realize they were different and when we got out of the car I did not even thing about it and locked the doors as we had everything in the car for the month here at the Cape. When we got back to the car I realized I only had to the one key, so I asked Mom were the other key was. Well we looked in the windows and saw right were they had been left, inside the locked car, that had power winders and power doors. Fortunately someone at the rest stop had a coat hanger and with a little luck and a lot of shimmy I managed to get the lock popped without tearing up the rubber seal around the door and in under a 1/2 hour. That summer I was the envy of snatch alley aka Old Wharf Rd, DennisPort. As a first car I loved this boat, only thing that I did not like nor could really afford was the amount of gas that is drank, and as a college student in the field of art, there was no extra for gas. So after a couple years of living the good life, I traded that for a '76 Mustang Ghia. White upper with red lower and a red and white interior that I swapped out the stock steering wheel for a small racing steering wheel and put series 70's on the back end. It had 4 on the floor and was the second funnest car I owned. That car was the first car that my wife and I made our first trip together to the Cape in, the year 1983. Much better gas mileage than the Olds, and lot funnier to drive. Ok so the ride was completely different but it was a Mustang, although a Ghia, it was a Mustang. The trip to the Cape was not a planned, the wife had seen her OB for baby check and on the way back to the apartment I happened to say, " Looks like a nice night to travel, ya wanna go?" Without saying it she knew where I meant, so when we got home, we packed a bag and took off for the Cape. She said "however when we get there I am not getting out of the car until you tell your Mother we are there." We were only there overnight as my sister and her husband were coming in the next day but we made it to the Cape our first year of marriage. Now if I could get to a point that I could get my MG back, that would be so much fun to be able to tool around the Cape and New England in. But that will be for another day and story.
      So, do you remember the car you first brought you to the Cape, the first car that you brought the spouse or significant other to the Cape in, the list could go on and on. As most ladies and you will get a straight answer, while most guys can tell you everything about the car down to the moon babies on the wheels or the 402 modified stock under the hood with a Hurst shifter and glass packs in the back, and if it had lamb skin seat covers. Funny how some remember such details on their first car while they can barely remember other things. I will just leave it at that. Well remember to share your story with the kids, the grand kids, they will get a kick out it and get the, looking forward to this coming summers visit, or their ride in the old jalopy when it comes out of storage at grandpa's summer house. Memories are great to have only if you share them and help make new ones to carry forward.
      This weeks business is a what to do in the whiter ideas and a pretty cool place to visit anytime of the year. Now don't think that you have to be a beer guzzler to enjoy a trip to our very own Cape Cod Beer. Now for your drinking pleasure is their limited Choco Chunka Bourbon Love. Yep, say that three times fast, but you will want to take your time drinking this lovely beer. Only problem is only 250 bottles filled and once gone, well sorry you snooze you loose and yes I did get a bottle and it is crazy good. Just released last week Star Gazers Stout, seriously these guys really know how to do it up, these all on top of there regular standard offerings. Looking to start a new hobby of brewing your own beer, CCB is offering a home brewing class, there are 3 opportunities left 2-24-15, 3-12-15, 4-8-15, and 5-12-15 chose one chose more, they are each $40.00 and you must pre-register, See their web site for more information at www.CapeCodBeer.com. Another great opportunity to learn is their Wildlife on Tap; Wet and Wild Lecture Series. Coming up on 2-25 is Seals, on 3-18 is Sea Turtles, and on 4-15 learn about Sharks. Cost is $10.00 in advanced and $12.50 at the door. All these are right at the brewery located at 1336 Phinney's Lane, Hyannis, ( oh ya a pints available for only $5.00). Go check our there Beer Events page for more going on. And you thought beer was only for summer months, guess again, Cape Cod Beer has it going on year round. Go support our own local brewery and enjoy their wonderful crafty brews.
      Well tis the time on ye old clock to bit a fond farewell for this week. I need to shovel out the rest of the walkways and around the fog horn. Need to make sure we have not only the main tanks filled with oil but the reserve as well. The ice can make it pretty traitorous getting a truck up here this time of year. As always will clean to the lens and clean off the window and finally trim the wick to be sure it burns its brightest. Hope you stay warm and stay dry and may the light of her beacon give you comfort and hope not only for today but for the days before us. Until we meet again, have a great and wonderful, especially if you can do it right here on ole Cape Cod.
      This weeks recipe is a wonderful on that come via a church cookbook that came from my Dad's second wife. Ollie always made friends and somehow would end up on food conversation. One thing would lead to another and a copy of that new friends church cookbook would end up in her collection. I was blessed to get a hold of a few of those after she passed away, I am sure her daughter got the rest although she is a might fine cook from what I am told. So as I say, you can never go wrong, or almost never, with a blessed cookbook put out by a church group. This one is over 40 years old, but is still a wonderful recipe, I hope you give it a try and find it to you tasty liking. Now on with the show:

      This weeks recipe: Scalloped Scallops

  •       2      lbs       scallops
  •       2      cups    white sauce (using 1/2 cup broth from scallops as par of liquid)
  •       1      can      mushroom soup
  •               buttered bread crumbs

      Parboil scallops 10 minutes, do not cook. Drain, reserving 1/2 cup liquid. Make white sauce. Mix scallops with soup and white sauce. Place in greased casserole, sprinkle with buttered bread crumbs. Bake at 350 degrees for 45 minutes.  

Coping with this Cape Winter & Scalloped Turnips

      Welcome to the land of the ice and snow where the,, oh what the heck first we don't get the midnight suns and there are hot springs flowing, and if we had any they would most likely be frozen right now. Oh what a beautiful morning oh what a beautiful day, I've got a funny feeling snow i-s coming our way, surprise! I just hear that the St Patrick's day parade is just 3 weeks away here on Cape Cod and I have to tell you the first thing that went through my mind was I wonder if the snow will be melted by then. But I think green and white go well together so why worry about it, right? So what is it with dogs that require going for a walk in this ridiculous weather? I'm not sure why but I have said this before but as much as I love my puppy (ok he is an adult dog) he will not go on the back yard at all. So every day he and I go for a walk through our neighborhood. Four times a day we take a different route and get to the know the other folks in the area. Pretty much he is an ice breaker (no pun intended) to get a conversation started. By doing this I get to know who belongs and who doesn't, who is year round and who comes in for year round visits to who the rental places are. Yes I am the nosey neighbor who likes to know who belongs and who doesn't. And I like to make friends and meet new people as I want a safe neighborhood were friends and family feel that we know each other and are looking out for each other. How about you, do you know your neighbors? do you know more that the folks that adjoin your property? Would you be able to tell if someone did not belong in the area. New Englanders are labeled as none neighborly people that would rather have a fence as a neighbor than a real person. I don't believe that and think even if we want our space we also want friends, and remember the more folks who knows who belongs were makes for a much safer environment to live. So even with all the snow and ice, get out and roam, meet someone new, and make some real friends this winter.
      I'm keeping this round simple, have a great Valentines Day and a great Presidents Day and start thinking warm fuzzy summer thoughts and maybe if we all think together we can melt some of this icy grossness away and help bring on warmer spring and summer temperatures a little sooner. At least I can dream, and remember memories of past summer wonders. But for now, hang in there, light a fire, read a book, paint or draw a picture or just get some extra sleep and we will all get through this together no worse for the wear. And so he wrote,
      So time for a small new business news flash, Ok I have not been out of the house much in the last week so I do not have a normal store front or eatery. But what I do have is a friend of mine has gotten out of the real estate business after 20 years of service and has studied and passed his appraisal exams and has a new adventure called Cape Appraisal. His nifty little write up is a follows: I am pleased to announce the launch of my new real estate appraisal business Cape Appraisals ! I've had the privilege of partnering with my lovely wife Nancy Morris successfully selling Cape Cod real estate for close to 20 years. My background in Cape Cod real estate sales and years of business management has equipped me to offer you the most comprehensive real estate appraisals on Cape Cod & the Islands. It is my pledge to give you prompt ,courteous professionalism in every aspect of our relationship. I believe my reputation and years of experience working along side Linda Coneen and Heather Ross at Cape Cod & Islands Appraisal Group will speak for itself. Please feel free to contact them for a business reference. I'm happy to provide their contact information upon request. I look forward to hearing from you and offering you many years of service in the Cape Cod Real Estate appraisal industry. You can contact John at John Robertson, 508-246-2911, capeappraisal@gmail.com, MA Real Estate Appraiser Lic # 75581. If you need appraisal service give John a call or email him, I trust John will give you an honest and fair service and on top of it he is a really nice guy
      Well it's about that time and I still need to make the rounds of the property, check the oil tanks, clean off the lens and trim the wick of the old gal, recheck the hatches and make sure all the snow is cleared off the observation deck and away from the fog horn. So have a great day and a great week and hope the snow don't get you down and the snow weevils stay far away. And may you be able to make the best of all that is handed you this week. Have a great and wonderful, especially if you can do it here on Cape Cod.
      This weeks recipe starts the even months of tuber/root vegetable recipes. So we start with a wonderful recipe using Turnips and what is better this is a stove top recipe. So easy all the way around and if you have never tried turnips this is a wonderful way to try them, and what no one needs to know is they are healthy too. This food is very low in Saturated Fat and Cholesterol. It is also a good source of Vitamin B6, Calcium, Phosphorus and Manganese, and a very good source of Dietary Fiber, Vitamin C and Potassium, (from NutritionData). You know healthy always tastes bad. Ha-Ha. Anyway besides this recipe you can add turnips to mashed potatoes to kick them up a notch and there are many other recipes on the web, on Pinterest, and even old fashioned cookbooks, (the ones that are real books that is.) So give these guys a try and I think you will find them very enjoyable. Now on with the show:

      This week's recipe: Scalloped Turnips

  •       1       cup      water
  •       1       cup      milk
  •       1       tsp       salt
  •       3       cups    turnpis (pealed and sliced thin)
  •   1/2       cup      onion, sliced
  •   1/4       cup      celery, diced
  •   1/4       cup      green pepper, diced
  •       1      Tbs      butter or margarine
  •       1      cup      cheddar cheese, grated/shredded
  •    5-6      Tbs      crumbled saltines

      Bring water and milk to a soft boil. Add salt, turnips, onion, celery, and green pepper. Simmer covered 20 minutes or until tender. Do not drain. Add butter, cheese and saltines. Heat covered until cheese is melted.             

A So What Blog ? & Two For One Shots

      Well do you have spring fever yet, or is it cabin or cottage fever. I would give just about anything associated with a something or better yet someplace warmer right now. I don't mind the snow but this is starting to push even my snow fantasy. So what to talk about this week? How bad drivers are in this area in snow and folks that are scared of the weather how they should just stay inside. I think of it more like tourist training season. If you can survive these folks that have no business being on the road driving 19 to 25 mph on plowed roads when 35 - 40 is appropriate well you are just about ready for snowbirds to return and the tourist that have no idea where they are going and don't have the good senses to pull over and figure it out. Do we talk about not being able to make left hand turns? Why cause you can see around the corner to know what is coming. My on solace is that no one can make a turn my way until I turn cause the clearing is not wide enough for two cars. So any car out there needs to wait for me to move first. Or do we talk about talk about the snow that is still sitting on our deck and we have no way to get to the grill for grilled oysters or even a good steak or how about Swordfish with lemon garlic butter. I would have more motivation if my dog would go out into the back yard to do his business. But I thing I have a snootie falootie poochie as he has to have his walks and he will not do his doodie in the back yard. So we go out 4 times during the day and take our little baggies to do clean up. I guess the good thing to that is that we get our exercise and I won't have 40 feet of dog doo doo to clean up once the snow melts.
      So what do I talk about, dreaming of just around only 40 days till spring (depending when you are read this). Also under 40 days till pitcher report to spring training, and even better under 3 weeks till NASCAR starts again. Do I long for the 60 plus degrees days and nights in the 50s, where the heater is not kicking on every 10 minutes and I can open the windows and let the fresh air blow through the house. But that is coming and if I did not go through this time of year I would appreciate the other 8 months as much. So for now I will buckle in for my NASCAR, Arena Football, and start preparing for Spring Baseball. Catch up on Pinterest, FaceBook, and maybe read a book or two (this is a big thing for me) or even get daring enough to break out to the paints and brushes and slap some on a few canvases and see what I can come up with. So what are you going to do? I know what I am doing, and what I am dreaming of, now to just get it together and do it instead of being a total chair potato packing on the extra weight. So again where are you at, what are you going to do. I say lets all get out and go for that extra walk or do a hobby or activity and lets bring on the rest of winter so that spring can get here all the quicker.
      Ok, time for the local business report. First on the pizza front, It's been a while since I have made note of my favorite pizza place but DennisPort House of Pizza is my all time favorite. Located at 481 Main St, DennisPort (also known as RT 28) Their pizza is by far for me the best there is on the Cape, and the Greek salad is to die for. I'm serious in asking why have they not started producing this stuff by the gallon. And don't forget the Grinders, folks I'm telling you what ever goodness and lovin' goes into everything else goes double for these. Take your appetite and be prepared to be satisfied. Now before we leave we have to note that there is a second shop called Alecsies Pizza, located at 181 RT 137 in Harwich. So you folks over in the 137 area, fear not you no longer need to travel all the way to DennisPort to get that yummy goodness. Same family, same recipes, same lovin' goodness going into your mouth. Now, you will need to give till March to check Alecsies Pizza out as they are taking the month of February off. But please visit either of these pizza shops for some of the best home made, home lovin goodness eats.
      Second report is Just Picked, the Hyannis shop located at 165 Yarmouth Road next to BJ's Sports Bar is closing on Mondays for a bit, Most likely through March. When the weather clears and the snowbirds start to find their way home then they will open back up. But please visit them any other day of the week for all their fun goodies. They are constantly updating and adding new items and changing sales. They have just about any kind of small gift you might want or things for your Cape house or that Cape Cottage, from lamps to kitchen gadgets to Snoozies to nick knacks to lots of other things. Now if you have a need for something at Just picked on a Monday, take a trip north to 13 Willow Street at the corner of Willow and 6A. They will continue to be open 7 days a week through the winter. I can not say enough about this shop and the owner is a long time Cape business owner. This is a true Cape business understanding Cape needs for Cape occasions.
      Well another time has come and the snow doesn't seem to be giving us a break, and nether is the job of the lighthouse keeper. So off to do the round I go, check the tanks and be sure they are filled with oil, climb the steps and clean the lens and trim the wick to be sure it is able to burn it's brightest. And yes chase out any uninvited guests trying to get out of the howling winds. And also to brush out the lantern room from all the snow that snuck in with the last storm. Anyway I hope you are not in need of her services but want her ready for anyone at any moment of need, even for the security of seeing her light flashing in the night sky. Until we meet again have a great and wonderful, especially if you can do it right here on ole Cape Cod.
      We are back to the first week of the month and another 2 for 1 offering. I am discovering a whole new world of shots or shooters, the only problem with most of these concoctions is I can't put them in my blog due to it being a family atmosphere and the names of these are so outrageous that most grandmother would be offended by them and frankly most of us should be also. We all read them and giggle like 2nd graders hearing about little Johnnies first kiss. I enjoy a cocktail, I enjoy experimenting with different spirits but really do we have to be so perverted with the names. Sorry I will get off my soap box, but that is something that I think our kids and our grand kids do not have a concept of and that anything and every goes, offensive or not. Any who or way let's get on with this show after that we could use a shot. Hope you find these a nice little addition to your liquor recipe collection. Remember please be responsible in your consumption of any alcoholic beverages. Now on with the show,

      Recipe #1: Bone Fish Shot

  •       1      part       coconut rum (recipe prefers Malibu)
  •       2      parts     Red Bull

      Pour Red Bull into glass, shake rum with ice and strain rum into Red Bull. (the amount of Red Bull is noted as 2 -4 oz depending on your tastes and preference.
This recipe can be found on brand sights and on Drinksmixer and a few other sites. Again I take no credit for these recipes I just find them and pass them on.

Recipe #2: Mad Pirate

  •    1/2      oz      butterscotch schnapps
  •    1/3      oz      Bailey's Irish Cream
  •        1      dash  Tabasco sauce

      Blend schnapps and Irish cream in a shot and top with Tabasco.
      This can be found on several sites if you google it, also in some modern bartenders books.  

Blizzard Week 2015 & Scandinavian Almond Bars

      Well, I was wondering what to write about this week when all of a sudden this latest snow bomb is dropped on us. But I started thinking and remembered that I did a big storm blog a couple years ago. But with a blast this big I had to take a moment and recognize its blast on us. The only other storm that I have been in that come close to this one was the Blizzard of 78 when I lived back in Ohio. The difference here is the steady high wind speeds for the duration of the storm and of course the aftermath damage of the high tides and the erosion issues that go with it. I just heard today the destruction of the Nauset stairway that will have to be rebuilt as it was take out, and to start to listing all the issues would take more than this blog is good for. It seems since I have moved here in August of 2012 that we have had more weird weather than we have had in the previous 15 to 20 year combined. But it is what it is and I wouldn't change, Ok well I could do without this much snow, a thing. I am so blessed in that will all the wind, and we could hear it but are protected really well from it, did not lose power for more than a few minutes. And we live on one of the few streets that actually gets plowed on a regular bases and it is not a major artery street. I finished digging out the driveway tonight and the dog was able to get to the street for his walk without have to climb the mountainous snow banks from the plowing and drifting snow. Funny thing is he won't go in the house or even in his cage, and he won't go in the back yard, he wants his walks and he doesn't care what the weather is. And yes in the hight of the bizzacane he was out in it enjoying running into the wind, getting snow covered and chasing snow flakes. He could not get enough of it. Honestly I really did not mind taking him either, I just pulled on the ski pants and jacket and ski gloves and we were off. Well I have to say, from my standpoint this wasn't as bad as it could of been, and it helps remind me how much I love the warmth of the summer sun and laying on the beach as natural as I can. I will not miss winter and this cold once we head into mid to late spring. But for now I will play all I can, and enjoy the beauty that the snow can bring until replaced with budding tulips and daisies. I hope you and your have come through this fairly unscathed and pray that the rest of winter finds you warm and well.
      Well time to check in on the old lighthouse and be sure no snow has gotten into places it should not have, check and top off the oil tanks, clean the lens so they shine the light at is brightest and trim the wick. I hope you never need her services but if you do may her beacon guild you safely to your destination. Until next time have a great and wonderful especially if you can do it right here on Old Cape Cod.
      This week's business is a newer relocated business in a spot that is a killer location. The name of the business is Seaside Traders located at 316 RT 28 West Yarmouth located in the Bass Outlet strip just west of the Yarmouth House restaurant. Their specialty is Vintage Nautical Gifts, Upcycled Home Decor Marketplace Consignments. In other words they sell a little of everything that you might want for either redecorating your Cape home or Cottage to getting some items that need repurposed or that you want to add to your seasoned decor. They are a year round business that is looking to target year rounder first and second to the tourists. The price on their goods are extraordinary good and their pickings are great. This is the stuff that the TV do it your self shows and repurposing and remolding are going to to find stuff. And if you don't see something you want or need, ask them. If you are in the decorating business, check this place out, if you are remodeling, check them out. If you are in the mood for some artsy crafty project check them out. If you want some really fun consignment stuff (not junky stuff) check them out. Give their web site a visit SeasideTradersCapeCod@Yahoo.com, then go visit them in person. Can you tell I am excited about this place, they moved in October after being in Chatham for several years as a repurposing shop. I hope you take the time to check this place out, I think you will be surprised at all the stuff you just want to carry out and load into ye ole wagon and take home with you. Oh ya plenty of parking and easy in and out.
      This years desserts as noted previously are all bar desserts. They will alternate between cheesecake bars and non-cheesecake bar desserts. None of these recipes are my own, I have researched all recipes and none are isolated and all can be found on many different web sights, Pinterest and you name your favorite cookbook. To say I got a recipe from one specific spot or to say one was the first would not be fair and could not validate who was the first. So I just state, this is a recipe of many that I have found and share it with you. If you find it someplace just the same, you will find it at least a half dozen places just the same and another two dozen just slightly different. But all have the same basics, all are tasty and all are relatively easy. Please look over ingredients before you start to be sure you have everything, nothing like getting into the middle of a recipe and discovering there is one thing you are missing or out of. I hope you enjoy these recipes and hope you do your own search to find the one that fits your family the best. But really why go any further, you have one of the best right here. Now before I start eating them words right off the screen, on with the show,

      This week's recipe: Scandinavian Almond Bars
      

  •        1/2       cup      butter
  •             1      cup      white sugar
  •             1                  egg
  •         1/2      tsp       almond extract
  •      1 3/4      cups    all-purpose flour
  •             2      tsps     baking powder
  •         1/4      tsps     salt
  •         1/2      cup      sliced almonds
  •             2      Tbsp    milk
  •             1      cup      confectioners' sugar
  •         1/4      tsp       almond extract
  •         1/4      cup      milk

      Preheat oven to 325 degrees. In a medium bowl, cream butter and sugar. Next add egg and almond extract, mix until fluffy. Stir in flour, baking powder and salt; mix well. Divide dough into 4 pieces, and roll each one into a log about 12 inches long. Place 2 logs per cookie sheet 4 to 5 inches apart. Flatten each roll by hand until it is about 3 inches wide. Brush flattened roll with milk and sprinkle with sliced almonds. Bake in preheated oven 12 to 15 minutes or until edges are slightly browned. While the cookies are still warm, cut them crosswise at a diagonal, into slices about 1 inch wide. When cool, drizzle with almond icing. Almond icing: In a small bowl, stir together powdered sugar, almond extract, and milk until smooth. Drizzle over the cookies.  

Getting Cabin Fever & Sauteed Garlic Shrimp

      Welcome to a winter seems never to end, all cold and no snow. Now don't get me wrong I am not unhappy with the fact that we have not had to deal with a lot of snow, and I like snow but it's the bitter cold that I can't stand and the number it does on my heating bills, thank you very much NStar and you nice little hike in rates. Anyway I would much prefer temps a little warmer and a lot of snow than no snow and colder temperatures. But it is what it is and so the furnace blazes on, gotta get me a wood burning stove to help heat this place, it's not that big and a good one should be able to really make a dent in the heating bill. I hope you are surviving this fuzzel wuzzel winter weirdness and that you find a warm place to honker down.
      Is it too early to starting looking forward to April and May, with warmer weather and longer days and shorter nights. I don't think so. Sun up at 5 something in the morning, shinning beautiful rays of golden sun into my eyes as I lie in bed trying to get that last hour of sleep. Oh the smell of lawnmowers running in the neighborhood and the sound of leave blowers cleaning up as I am trying to make phone calls or listen into a phone conference to the home base office. Oh and did I say after the sun got me up I now get to sit in my office with the sun blaring into my office and directly into my eyes. But I love it and can not wait for it. And after work heading off to the beach, or just checking out on the back deck enjoying a beverage and relaxing. Is it too early, never and I am already planning the after work and weekend day trips. Maybe this year I can get the Kayaks, and I can do some paddling in some of the many ponds and inlets around the Cape. Maybe I can get the bikes tires replaced and get back to biking the many trails we have to enjoy. And yes the fishing license, and actually go fishing this time. So is it too early? No and let me ask you what are you planning to do come April and May and early June before all the family and friends and tourist show up. Have you even thought about it. What are you waiting for, it will be here sooner than you know it. And really at this time of the year you need something to look forward to. So get on it and get that list started, check out some state parks and other places that you have never been and begin to plan to do some things that don't cost a ton to do.
      Ok so some of you are saying let's not rush it, you are the snowmobilers still begging for that winter fluff, or the down hill skiers that just want another run down one of those mountains just off the Cape. Or if you are a cross country skier you are just praying for anything kind of snow to take off around the Cape anywhere you can. I hear ya, there are some winter spots or activities I can enjoy, but I am down at heart a warm weather willie. And the older I get the more my joints appreciate the warmer weather. So those of you who enjoy the snow up to your eye balls, continue to enjoy your season, but for the rest of you may the juices of summer, warm the cockles of your souls and get you thinking of all the things to come.
      I hope I have pricked your thinking and spurred your imagination to what is coming in just a few months. And maybe have gotten you to start to consider some things that you would like to do, and maybe just maybe something will come about that you can do now that will hold you over until the temperatures can climb above the 50 degree make on a permanent bases.
      This week's local business spotlight is Hole-In-One Restaurant in Orleans and is a Breakfast and Lunch Cafe. Check them out at www.theholecapecod.com. They are open from 5am - 4pm daily at this time of the year. This place is known for their hand cut donuts, funny thing we stuffed ourselves so full we did not leave room for any donuts and completely did not think to get some and take home for the next morning. Anyway the wife had the Cinnamon Roll French Toast, how many ways can one say yum. And she had enough that she brought some home. I had it for my mid-morning snack and yes it was just as good the day after as it was that morning. I got the Hole-in-One breakfast, if you love meat and eggs for your morning breakfast you will be in heaven. Bacon, ham, sausage patty plus eggs and toast. Yikes I thought I needed a wheel barrow to get me out the door. This place is a wonderful local Orleans eatery with a real cozy feel to it. We will definitely be going back to this place again and again and again.
      Well another day, another week has come and gone and now our time has come to end for another blog. I need to go make a check on the ole gal and make sure her tanks are filled to the brim with oil, take a trek up her grand spiral staircase to the lantern house and clean the lens and time the wick, and make sure the attack is free of birds and bats. I hope that you never have a real need for the light for an emergency, but if you do I want her to be at her best, shinning her light boldly and brightly for all so see. Now until we meet again stay safe, and have a most Happy, happy especially if you can do it right here on ole Cape Cod.
      You can very rarely go wrong when gathering recipes from a church cookbook. And again as usually I have gone to a good Baptist Book, no offense to the Lutherans or Methodists. But lets face it, the only time Baptists don't fight or need a committee to get something right is when food is involved. ( I can say it as I is one ) Anyway; I love any kind of seafood and when I can present a new recipe that is an old time tested treat and utilizes shrimp, well that is just a heavenly experience for me. I'm already starting to salivate just reading this recipe. So before I starting eating the words off the page, I will get started and get this finished so we all can eat this recipe gone, gone, gone. Now on with the show.

      This week's recipe: Sauteed Garlic Shrimp

  •       1       lb.          shelled shrimp (30-35 count)
  •       3       Tbsp.     olive oil
  •       3       Tbsp.     butter or margarine
  •       3       cloves    garlic, crushed or finely chopped ( or more depending on your tastes )
  •   1/4       tsp.        hot red pepper
  •                               sprinkle of salt
  •                               sprinkle of paprika
  •                               sprinkle of Old Bay Seasoning
  •                               sprinkle of onion powder

      Place olive oil, butter or margarine, garlic and red pepper in a frying pan large enough so one layer of shrimp will cover bottom. Place over warm or very low heat for 20 minutes, stirring occasionally. Be sure not to use too high a heat, as this will bun the garlic. Dry the shelled well with paper towel and add to the frying pan which has been heated to medium heat. Sprinkle with salt, paprika, onion powder and Old Bay Seasoning. In about 3 to 4 minutes (when pink on one side), turn shrimp over for 3 to 4 more minutes. When all shrimp are pink, give another stir or two and serve.
      Serving suggestions, over rice or over egg noodles.  

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