Planning Cape Cod '17 & Ultimate Greek Chopped Salad

      Life is still rolling slowly along, is it as fast as I want it, heck no, but things are getting there one step at a time. Out to the store for a short run, then finally back out to Bible Study, then church last Sunday and now therapy has started this week. You know, I actually think that there is a possibility I will make it to the beach this year, and get in that inflatable kayak I got as a 30 year work gift. I have always wanted one. But I am already planning to get out of this house, get out and about, get out and see what kind of nature we have to celebrate here on the Cape. Get out and enjoy more than just a beach or a pond or lake, enjoy more than marshes, inlets, creeks and streams. I tell you what I am planning to do in hope to encourage you into planning what you are going to do this spring, summer and fall, no matter if you are a visitor or a year rounder. We live in such a wonderful place that has so much to offer and so much to discover. Don't just by chance or pull out of a hat at the last minute. Make plans, get excited, and go and have a great time. You will find a much more relaxing time enjoying what you planned then rushing on a last minute whim. Well that's about it for this week, whether new to the Cape, visitors, wash-a-shore, year rounder, of born here, get out and enjoy this wonderful we call Cape Cod.  

      Business report this week: Cook's Seafood in Hyannis on Rt 132. They are back and open for business and the fried clams are just as good as ever and the clam chowder was as tasty as eve. Folks just because the awning is not out front any more, does not mean things have gone bad. In fact I think things are better then ever. Yes I love this place and enjoy every bit, and yes they have Cape Cod beer on draft, so you can never go wrong with a good beer with good fried clams. 
      Second business report is Seafood Sam's in South Yarmouth located on Rt 28 with a lunch and early afternoon specials and enough food in there servings that you will not leave hungry. And if you like fried oysters, they are an option on the fried seafood platter and are some of the best around. Go for lunch, go for dinner, this is a winner whenever you go.  
      Well folks, the best word from the lighthouse keeper is, ZZZzzzzz. If he has not working he is sleeping, Who am I, well let's just say any good keeper needs a good maiden, and I'm here to be sure he gets done what is needed and support him as is needed. Right now he needs his rest as he has started his therapy. He is working hard during the daylight, but is needing his shut eye any other time. So I can tell you grounds are getting there, and we are celebrating Holy Week. So I hope all you have wonderful week and weekend and as soon as he has a little more strength, he will give a more detailed report. Until then may the light of our lady's beacon be a support and guide in your daily life. Hope to see you soon. 
      I am a big lover of salads, they are so vestal, they can be a side dish, they can be a main dish, they can come with meat they can come without. You can have them for lunch or dinner or a snack, and they usually are pretty good on being low in calories, (depending on your dressing), to being pretty high in fiber. So today we are going to give you a good Greek Chopped Salad, now I found this recipe under so many listings with the same ingredients and just about the same you name it, that I think they all got it from someones Greek Grandma or 
γιαγιά, so I am not even going to try to give anyone credit on this. I hope you enjoy every bit though. Now on with the show.
 
      This week's recipe: Ultimate Greek Chopped Salad
      
              Salad Ingredients:
      1      each      cucumber (English or hot house work best)
      4-5   ripe       Roma tomatoes
      1      large     red bell pepper
      1      small     red onion
      1      can        garbanzo beans, rinsed and drained  (15 oz.)
       The recipe I am using gives additional options of
                           olives, dairy-free feta, pepperonis

              Dressing Ingredients:
      3      Tbsp.     red wine vinegar
      2      Tbsp.     olive oil
      2       tsp.       dried oregano
     1/4     tsp.        salt


      Make the dressing in a small bowl, combine all ingredients and whisk to combine. Set aside.
      Dice the cucumber, onion, bell pepper and tomatoes (removing any excess liquid from tomatoes). Put vegetables and garbanzo beans and any optional additions in a large bowl. Add dressing and toss to combine. Can eat immediately or refrigerate for at least an hour to let flavors combine. Some dressing will settle on the bottom, so stir before serving.

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