Living on the Cape 2-2017 & French Mushroom Salad

      I hope you have been having a wonderful winter, we here on the Cape have been enjoying another mild and not so wild one. However all good things much come to an end and the rest of this weeks seems to be making up for the last several weeks. But still the roof is holding up, the wood is still burning in the wood burner and there is still food in the freezer and refrigerator, thus I am bless. Surgery is just about a week away, and looking forward to getting it over with. Living with periodic back pain is one thing, having to live with it everyday not knowing how bad at what time for how long is, well not fun. But I can still walk and I am doing better then the first surgery just 8 months ago. Hopefully by summer I will be back to some normalcy and I will get to be reminded what the beaches around the Cape look like and may even get to stick my toes in the water again. Woo hoo. We have enjoyed having my son here for the past week in from Florida, yup he came north while most are going south, what a trooper. But he is a good kid (an adult kid) and has been a big help for us. The other night can you believe we were still grilling out, in the month of February? But yum did it taste so good, then again beef always does taste better on the grill. The only thing I am missing is being able to go after shellfish. I did get out about 3 weeks ago, got a nice pail of Quahogs but came home with a wet pants looking like I had a problem So before next season will be looking for a new pair of wadders, lest I be filing up past the waist in water. Well, overall it's been a good year so far, I hope it has been good for you so far. Remember in all things, live life to its fullest, accept what you can not change and change the things you have the ability to and help those around us whenever we can. We here on Cape Cod are so blessed in many ways, may we be a blessing to those around us and all those who come to visit us here on the Cape. Have a great week and see you soon and have a great and wonderful in all you do.   

      This weeks business report comes from artist day at Little Miss CupCape on Main St in Hyannis. Several times a year Taylor (aka the owner) invites some local artists and entrepreneurs into her Cup Cake shop to show off and sell their creations or wears, (yes wears not wares, there was someone with LuLaRoe stuff, need I say anything more, LOL). Anyway you can enjoy your cup cakes while purchasing some very fun things from local artisans. There were 3 others besides the clothing person. First was Wampanoag Shells by Marcus Hendricks., he is local and does both seafood with shellfish but then takes the shells and turns them into jewelry. Some very wonderful stuff and very reasonably prices. 
Next is Suncatcher Heaven Glass by Michelle Petze, find her at She takes the time to make hand made stained glass suncatchers. These can be used either for window decorations or used as Christmas tree ornaments. Yes I love using some of these for ornaments as it really makes for an unusual tree, that can then be transferred to the window from continued enjoyment. Check out her website for a sampling of her work, she does a nice job and would be a great addition to add color and lighten up a room, house or cottage.
Last is Cotuit Bowls by Elizabeth Nichols. Elizabeth is in the process of getting a website up and going but you can find her on facebook at / She makes small rope baskets that are great for the bedrooms that won't scratch your dressers or table tops. They are great for change holders, jewelry holders and other small things that need a home so they don't get knocked on the floor and lost. Check out her facebook page for her next event. She also makes rope hot plates and even does head bands (no these are not made of rope LOL). But her baskets and hot plates are a work of art and a labor of love. These are great for your own use or as a gift. Check out this local artist and support our local small businesses.
      Last word here, thanks so much to Little Miss CupCape for supporting our local community, as she helps and supports them let us help and support her. Besides once you try her Cup Cakes you will not want to be going elsewhere to get them. YUMM.    
      Greetings from the lighthouse gardens. Another event less week has gone by and I have to say, this is making for a very pleasant winter. Ok event less in the terms of having to deal with any sea rescues or water emergencies, but this past weekend with our beloved Patriots. The excitement was happening with some of the friends of the lighthouse, who decided that since the keeper couldn't leave his post to party, they would bring the party to the keepers quarters. I think even the beacon shuttered there in the fourth quarter then in the OT shot out a few extra candle lights of brightness. She was spectacular, just like our beloved team. Well other than that all was peaceful, and we are really not looking for much more to happen. A snow flake here and there and a few wind peaks that will shake some of our trees around here but other than that clear skies and plenty of star gazing. I hope your winter is going well, and you are staying warm. I hope to see you soon and hope you are making plans to come visit us when the weather turns warmer. Well have a great and wonderful, and an extra blessing if you can experience all this while living right here on old Cape Cod.
      I love mushrooms, so when I went looking for salads that did not have any leafy stuff in it, I found this one and just went gaga. Now don't freak out by the amount of ingredients as most are for the dressing and nothing is out of the extreme ordinary. So if you enjoy mushrooms, (and I do), give this one a try, I think you will delight in every bite. Now this recipe did at the very end pull a fast one and you can bed this on lettuce leaves, but hey why ruin a something so good, just enjoy it naked, tasty as can be. I have to say I love church collective recipe books, they have some of the best recipes around. Now on with the show.
      This week's recipe: French Mushroom Salad
  •       3      Tbsp      olive oil (EVOO)
  •       2      Tbsp      lemon juice (fresh is best)
  •       2      Tbsp      water
  •       2      tsp         cider vinegar
  •    1/4      tsp         sugar
  •    1/4      tsp         salt
  •    1/8      tsp         pepper
  •       1      small     clove garlic, crushed
  •       4      cups      mushrooms, thinly sliced
  •    1/3      cup        shredded carrot
  •    1/3      cup        celery, thinly sliced
  •    1/4      cup        green onions, sliced
      In a small bowl whisk oil, lemon juice, water, vinegar, sugar, salt, and pepper until blended. Add garlic. Cover and let stand for 30 minutes to develop flavor. 
      While dressing stands, in a medium bowl mix mushrooms, carrot, celery, and green onions. Remove garlic from dressing if desired, and pour dressing over mushroom mixture. Toss. Cover and chill for 1 hour. Service same day as made and can garnish with parsley sprigs if desired. 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