Cape Cod Rock Hopper

I have more stories then a camel has fleas

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Observances fit for the Cape & Baked Stuffed Whole Fish [Rock Hopper]

      Several weeks ago I did a owed to that months observances and things going on with the Cape for that month. Every morning Monday through Friday, with the exception of a few days here and there that I am out of the office I do an up and at 'em letter. Now don't go thinking it's one of those perky kind of letters that just oozes with sappiness from some sunshine filled morning song bird just raring to go. No, in fact I hate mornings, the only thing mornings are good for are sleeping, and besides God had to put something before afternoon. I'm one of these folks that need any kind of boost one can get (legally) to jump start my mornings. Most the time I either make fun of myself or poke fun at day of the week then add an encouraging word for that particular day. Than I finish it with that days weird and wacky holidays, observances, and interesting birthdays. I stay away from weekly observances and monthly observances. Why you might ask do I do that, well take for instance this month, I think I counted at least 83 month long observances and no less then 55 week long observances. If I did not draw the line somewhere I would be spending all my day just sharing these then doing the work I am paid to do. I am blessed to be able to send out my letter to over a dozen or so to folks from within my work to inside the state I live at the moment to folk there on the Cape. 

      So how do I tie this with the Cape, lets just look at some of this weeks observances then a couple of the month long observances. One of the weeklies that is going on this week that would directly be Cape related is National Tourism Week from May 12-19. Some would say that is about a month too soon, but tourist season means money and the Cape businesses would love to observe that every week. Next for this week is American Craft Beer Week 14 - 20, that Cape connection would come with Cape Cod Beer and we our beer (although within reason.) Next week 19 - 25 is National Boat Safety Week, and with all the boating that goes on in the Bay and on the Sound this is one that needs to be given some attention as we get ready to put the boats back in the water or ready them for the summer fun. Lets keep it fun for all, safety is not just for kids, it's for any and all who enjoy boating. and May 27 - June 2 is Hurricane Preparedness Week. The Cape has been so fortunate and has dodged so many bullets over the last several years. Yes there have been a couple of grazes and a few that the Cape has felt the off shoots, but we have missed the direct hit. Don't be lulled or fooled that the Cape is invincible, anyone who lives along a coast line needs to be prepared. As far as monthly observances, with the Jewish communities influence on the Cape it is Jewish-American Heritage Month. It is also National Bike Month, and with all the rail trail and coastal bike trails on the Cape, what a connection. Also National Preservation Month, stop and think about it, the Cape is so into preserving it's past and it's history. The last two that I feel can be very much Cape related is Skin Cancer Awareness Month, I understand there are more states that have a longer span of sun. However the Cape is a summer beach community and outdoor activities are prevalent and where ever this is, folks need to be aware of the affects of the sun on the skin. And the last is National Family Month that runs from May 13 through June 17. The Cape could not be any more family oriented then just about any other place I have been. The Cape is where some of my best memories of family time, from on the beach to miniature golf. From train rides to gallery hopping, from checking out lighthouses to harbor hopping, and yes even doing some shopping. Family time has always been important when it has come to the Cape. 
      I would challenge you to check out the weird and wacky holiday and observances at he beginning of each month. Do it as a family as see what is being observed that relates to the Cape. Things like American Indian Heritage Month, National Beach Safety Week, Fish are Friends not Food Week (yes this is for real), National Seafood Month, National Lobster Day. Yes there are so many things that you can do year round, creating memories for you and your family and the Cape to years and decades to come. 
      Well that's it for now, someone please check on level of the oil in the lighthouse lamp and be sure that wick is trimmed and burning it brightest. So as I start my finally journey for my home on the Cape I have a beacon that reaches out to guide me all the way. Until then have a great and wonderful time, every time you are able to be on Cape Cod.    
      This recipe is a take on a stuff fished that I remember my Mother making. So the fact that I found it in one of my cookbooks, called Naturally Great Foods, just reminded me how much I missed some of my Mothers cooking. My Mother did this with BlueFish, (and no not 2 fish, just 1 fish, BlueFish, or maybe a red fish would do), sorry could not pass Dr Seuss up on that one. Anyway this recipe suggest the use of Stripped Bass or Red Snapper if BlueFish is not your fancy or available. I will give what recipe calls for then note what Mom would have done. In today's time of using more natural and healthy foods, this recipe is so dead on, but I still like Mom's few original things. One last thing, Although Mom would have never baked, cooked, what a fish with the head on (couldn't stand it looking back at you at the table), it does help keep the fish moist while baking. So now on with the show;  
 
      This week's recipe: Baked Stuffed Whole Fish
 
  •       3      lbs       whole BlueFish ( Stripped Bass or Red Snapper ) ( Also my Mother would never bake with head on )
  •       2      cups    whole grain soft bread crumbs ( Mom would have used plain or Italian seasoned bread crumbs )
  •       2      Tbsp    melted butter 
  •       4      Tbsp    chopped parsley ( Mom was not big into use of parsley )
  •       2      Tbsp    chopped fresh dill
  •       3      Tbsp    chopped almonds ( never remember Mom using nuts, but sounds good )
  •     1/2      tsp      Old Bay Seasoning ( Mom and I use this, the recipe did not call for it )
  •                          salt, pepper to taste    
  •                          oil ( today I would use a good Olive Oil )
 
      Wash fish and drain thoroughly on paper towels. Mix bread crumbs, butter, parsley, dill, onion, and almonds. Add Old Bay Season, and salt and pepper as needed. Fill the cavity of fish with bread cub mixture and secure with toothpicks. Brush outside of fish with oil, and place in oiled baking pan. Bake, uncovered in preheated oven, for 25 - 35 minutes depending on thickness of fish. Garnish with lemon slices and sprigs of dill and serve. 

Sea Robins & Suzanne's Pasta Salad [RockHopper]

       I remember very well my Father taking me to go fishing with a friend of our from church by the name of Guy Asker. Guy was a wonderful old Cape Codder that was retired and just loved to fish the waters of Cape Cod and even more than fishing alone love to take folks with him, and he just happened to love my Father and enjoyed taking us out with him. Most the time we would go out for Flounder or Fluke as that was out in the harbor waters and not to far from shore as Dad and a bobbing boat did not go well together. Dad would be a good sport to last as long as he could just sitting and drifting and bobbing for flounder, than Guy would need to get the boat moving and get the green out of Dad's gills. Now flounder fishing was about the easiest kind of fishing there is in the book. We would use T lines, bate the hook with sea worm, drop the line over the side of the boat, wait for it to hit bottom, pull up till off the bottom than bobbit. Once the fish would hit, all you do it pull you line up, with hardly any fight and wha-la, with any luck a Flounder on each hook. The problem is most the time you don't know if you have any fish on the hooks until you bring up the line. However, there is a fish that also swims with the flounder know as a Sea Robin. They are one of the most pain in the neck fish I can remember catching. First they are masters at stealing your bait, second they are so boney that they are basically good for nothing but use as bate, third they are so dumb that if you throw them back in they are more than likely to go after you bate and line again. One of the other things that I could not stand with Sea Robins is that if you don't grab them correctly sliding your hand from the head back than clamping down over the dorsal fine, because if you didn't the cartilage where like spikes and could go deep into your hand. I got poked a couple of times, and enough to know I wanted nothing to do with them. The other thing with these worthless bottom feeders is that when you got them into the boat and they began to flop around they would start to make a sound almost like they were croaking. Now I have heard that some used these fish in soups or fish stews, but honestly after you see them, hear them and nearly get stabbed by them, there is no way that I would put that thing into my mouth. Anyway the best thing to do is if we got more then two or three hits of Sea Robins, it was time to move, even if we had already pulled up a few Flounder. Every now and than we would get a Sand Shark that would latch onto our lines, and we would try our best to gently get the hook out and toss them back into the water. But Flounder was our game and we would fish as long as we could to get our limit, then head on back in. 

      I never grew tired of going out with Guy, he was always full of stories, and always knew where the fish where biting. And even if we tried one area and came up dry, it only took him a few minutes and a change of spots before he would find us good spot that the fish where hitting. He always knew just how long Dad could go before he needed to get out of the boat and get sand under his feet. Guy has been gone for awhile and whenever on the Cape and am able to go out fishing I will always remember him and his gentle Cape Cod spirit. Although he can keep any of those Sea Robins, even if he only uses them for bait. Uck. 
      Well as always if someone would, check on the oil in the light house lamp and be sure it is full, so that the light will not go out and be burning bright to guide me home soon. And once I've arrived I will do the same for the next on the come behind me. Until that day I cross the bridge and call the Cape home, have a great and wonderful in my place and enjoy every day that is spent on old Cape Cod.     
      This week is pasta week, so off to the church potluck books and church fundraiser books I go. Although I already have my own recipe for pasta salad, I always find it fun and interesting to test and try other recipes for a change of pace, and this one is a no mayonnaise recipe. Besides if I can find something from another recipe to improve my own, well all the better for me and the people I feed. So this recipe goes back to my wife's aunt's churches potluck book from several years back and was submitted by a Suzanne B. I hope you find this to be a nice change from your normal pasta salad and one you can maybe rotate with your regular to keep things interesting with your ones you are feeding as well. So with no further waiting around,, lets get to it, 
      This week's recipe: Suzanne's Pasta Salad
 
  •          1      Ib.      rotini
  •       1/4      lb.      pepperoni
  •       1/4      lb.      hard salami, sliced thin
  •       1/4      lb.      provolone cheese
  •       1/4      lb.      each of sliced black and green olives (black also know as ripe olives)
  •          1      tsp.    each: oregano, salt, pepper and garlic powder, (my add in is Old Bay Seasoning)
  •       1/3      cup    vegetable oil
  •       1/4      cup    vinegar
  •          1               green pepper - diced
  •          1               medium onion - diced
  •          2               medium tomatoes - chopped
 
      Cook rotini, then stop cooking by draining and rinsing in cold water then place into bowl. Slice pepperoni, salami and provolone into bite size pieces and place into bowl with rotini. Add all other ingredients to meat, cheese and pasta and mix. Best if kept chilled in refrigerator at least 2 ours before serving. 

Got Your Reservation? & A Thunderstorm Martini [Rockhopper]

      So May is fully upon us and the figures are already coming in that rentals are up all across the Cape from this time last year. Some are saying that it has a lot to do with the economy and folks are choosing to stay closer to home for vacations and there are a host of folks that are rediscovering just how cool the Cape can be. As cottages, condos, hotel and motel rooms, all start to fill up, it reminds me of our beginning days both when we first started going to the Cape, and later after I got married and I started going with the wife and our children. 

      Right from the beginning, my family was very fortunate that we did not have to go shop around for someplace to stay. In fact the cottage came to us, vs us going and looking for a place to stay. My Dad had just taken the Senior/Lead Pastoral position at the First Baptist Church of Parkersburg, W.Va. Dad was a pioneer for pastors writing contracts between churches and the pastoral staff. He was able to get the month of August off for both family time as well as personal development time. The man that was head of the home missions for the state of West Virginia, which Dad had know from his time in Philadelphia, his mother came to Dad and made this offer of the use of their cottage somewhere in Massachusetts called Cape Cod, and better yet a town called DennisPort. Once we got past the second year (read my first couple of blogs for that story), Jenny would always give Mom and Dad a call somewhere after the first of the year just to be sure they were still interested. So from 1965 to about 2000, my folks were able to use a beautiful cottage and share it by having family and later friends come visit them on the Cape over the years. Did I mention that right from the beginning, never was a penny asked for or noted needed to be paid, although Mom and Dad did a little research and every year gave you something and increased what they gave her to help compensate. 
      The first several years after I got married, my folks would open the doors to the cottage to us and allow us to come and stay with them. However the first year after our daughter was born we felt, ok I felt the need to get our own cottage. Fortunately with Dad's connections with the church up on the Cape and through other church connections we were able to find a cottage without much trouble. Although we had been spoiled with having the use of a cottage just off Old Wharf Road, our first rented cottage was back a ways into Chases Ocean Grove next to Campers Haven. We thought the walk to the beach was going to be the death of us. Looking back it really wasn't that bad, but when you are used to a stones through to the beach, anything more might as well be light years away. That only lasted a year, and the next stay was back at Mom and Dad's cottage. We stayed at the cottage the next couple of trips as we had to drop back to every other year as we just did not have any money. At first Mom and Dad would stay and allow the wife and I to have a night out without having to pay for child care and just have a night out. After our son was born, Dad and his second wife would stay for the first day or so than take off and allow us to have the better part of a week by ourselves with the family. Than come back for the last day we were there to allow us that time by ourselves. We did that for several years then finally felt that we needed to get our own cottage again. This time we got lucky and another acquaintance owed a place on the south side of Old Wharf Road in Chases, this time just 1 cottage between us and the beach. This place although was interesting for a family of 4 with a wife/mother that was more accustom nice hotels rooms than an open plan eating and sleeping and an open top shower. But she endured it for several years, and put up with a lot as we stayed there for several years. Finally when Dad moved to a lake side house in Michigan and decided that his month long stays at the Cape had come to an end, that is when we found the Old Landing Motel. The transition was made smooth by an owner who took an interest in us, why I'm still not sure,, but I am so grateful that he did. Year after year for the last 10 or 11 years David has taken care of us, and treated us like family. I think he took pity on my as both our father's are, as some would say, "men of the cloth", even though they are of different, how should I say politically correct, different denominations. We have much in common and have a wonderful time sharing together. Still to this day I would recommend the Old Landing Motel to any of my friends and family as a great place to stay while on the Cape. 
      So as you sure up your rental, your rooms, your camping spot or plot, remember to be wise on what you can spend. Lean from others who where not so smart, making decisions that should have waited. Guys, be cool and take your wife's needs into consideration, it will help make the marriage and your stay at the Cape a lot happier. And wife's be flexible, sometimes that man of yours just needs to get away to the Cape, he can't explain it, he can't give you a real reason why the Cape, but childhood memories just beckon him back. In the end, be smart, be economical, don't over do, and you will find that your visit to the Cape will be one of the most enjoyable, even if it did not start out to be what you originally thought it was to be like. 
      As always, if someone would, check the level of the oil in the light house beacon lamp, clean the lenses, and be sure the wick is trimmed and burning bright so that as soon as I am able to travel I can find my way home, to old Cape Cod.            
      This weeks recipe is made just for this spring time weather season. I know spring showers on the Cape can be more than just a light sprinkle or a gentle rolling rain that brings our May flowers. I know we are in May but the way this winter didn't happen I'm not putting any trust in that May is going to be mild as a lamb. But let's just hope after a couple of these fine spirited refreshments that you head doesn't feel more like a Nor'easter or a Hurricane hit it. Well hope you find this more enjoyable to drink then having to experience being out in one. And remember as always please drink responsibly, I know it sounds cliche but it is so important. Thanks for supporting the designated driver. Now one with the show,
      
      This week's recipe: Thunderstorm Martini
 
  •         1    oz      Vodka - (most call for Absolut)
  •       1/2   oz       sweet and sour mix
  •       1/2   oz       lemon lime soda - (many use Sierra Mist)
  •       1/2   oz       pineapple juice
  •       1/2   oz       grenadine syrup
  •         1    oz       orange liqueur - (most call for Curacao)
 
      Mix all ingredients in a martini shaker. Shake well then pour. No garnish required. 

Cape Night Skies & Walnut Brandy Balls [Rockhopper]

      In memory of my sister Lou E. Astraib, April 7, 1952 - April 25, 2012, thank you sis' for so many wonderful years, we did not always see eye to eye, but I know you loved me with all your heart. Now go light up the keyboards of heaven with your talent, and play a couple duets with Mom, the angles have been waiting for a wild piano concert.  

      As I looked up into the skies tonight I saw the sliver of the moon brightly lit and the shadowed outlined of the rest standing out in the dark blue western heavens. Stars shinning as brightly as they can through reflections of city lights, and the dim hue of a sun that is well below the horizon but leaves it glow dancing on the skyline. This moon, these stars, are the same that for so many years I have gone out and wondered at while standing on the beach at the Cape. I'm sure there is some grand theological and or philosophical contemplation behind this if I wanted to go there, but I'm not. This blog is not that deep,, ok most of the time. Seriously, have you never been someplace and looked up into the night skies and it bring back fast memories of the Cape. A special night with someone you cared for very much. A night spent laying on chase lounges looking up and watching meteor showers, while holding hands and wondering what the future held for the two you? A night spent alone, sitting on the beach watching the moon travel across the sky and wondering what the future help in store for you? Have you ever looked into the evening skies seeing all the stars dancing about and been reminded of the summer beach and how the sun dances off the sand. Can you connect the dots of stars and planets that look like star fish or silver dollars that take you back to your trip to the beaches off Chatham? Or what about the outline of Cape Cod itself. 
      I have always found that the night skies on the Cape seem to have more stars and lights flickering in them. Then again, I live near a metropolitan city where light pollution seems to congregate between the heavens and the earth like dust bunnies under a bed. But step on out past the city glow and the same skies that I have sat under on the beaches of the Cape are now above my head transporting me right back to warm summer nights, with stars under my feet and sand in the skies. Wisps of ocean ripples roll across the moon lit skies and gently lap the shores where sand and sea kiss the horizon. A passing plane in the distances gives way to wonder, from where in Europe the passengers are coming from, or are they in route from from Chicago or even Los Angles on their way to a stop over in Boston before heading out over the Cape then off to France or Italy. The night skies how they twinkle with wonder, no matter whether I am actually sitting on the beach on the Cape, or looking at the same moon and stars here in Ohio. The rush of memories that are provided are countless, if only one takes the time to look up and see the wonders that fill the sky that is shared by that which we see on the Cape and anywhere else we happen to be.       
      **** The bulk of this blog was written last night 4-24-12 before my sister when home to be with the Lord. Needless to say, looking into the skies takes on even a little more significances than just 24 to 48 hours ago. Although Lou only went with the family a couple of years in the beginning as she was starting college and touring in the summer with singing groups, I remember her in her fashionable hat, her late 60s 2 piece bathing suite and her dislike for being photographed. She was not a big seafood lover, but enjoyed the sun and the sand just as much as the next Cape Cod lover. I will miss her, she was so talented with a masters in piano and a minor in keyboards from West Virginia University. Here's to you Lou, may we remember you for all that was good and your enthusiasm for the arts.  
      This weeks recipe is another fun time desert and no they are not just for adults, although I am sure one could up the anti of the Brandy and put it these little gems over the top for anyone of under age. Again you will find most of these cookie balls listed in the Christmas or Holiday sections of cookbooks or specialty holiday cookbooks and all I can say is what a shame. Most of these ball cookies are simple to mix, fun to shape and quick to disappear. So when you are looking for some fun dessert ideas or something for that picnic that is out of the norm, give this one a try and see how fast they get gobbled up. Just as a note, I found no less than a dozen different sights that can offer you the recipe, and that is not even touching my collection of cookbooks. So, with all that said, now on with the show.
      This weeks recipe: Walnut Brandy Balls  recipe #1
 
  •       1/2      cup      butter, (softened)
  •       1/2      cup      powdered sugar
  •       1/2      tsp       vanilla
  •       1/8      tsp       salt
  •        1       Tbsp     Brandy
  •        1        cup      flour (sifted)
  •       1/2      cup      chopped walnuts, (finely chopped)
  •                             additional powdered sugar
 
      Preheat oven to 325 degrees. Cream butter, 1/2 cup sugar, and salt until fluffy. Stir in brandy and vanilla; add flour and nuts, mix well. Shape into 3/4 inch balls. Bake on un-greased cookie sheet for 20 minutes or until lightly browned. Roll in additional powdered sugar after cooling.  
 
      Now I just found a no bake recipe for Walnut Brandy Balls and if the temperatures are a little warmer this might be a little more tempting then heating up the oven and your kitchen on summer afternoon. So, here is an unexpected second recipe, that is definitely more for the adults.
      Another recipe with the same name; Walnut Brandy Balls  recipe #2
 
  •        1       box      vanilla wafers, rolled or food processed into fine crumbs (recipe suggest 27 -1/4 oz box)     
  •       1/2      cup      liquid honey
  •       1/3      cup      Brandy
  •       1/3      cup      light Rum
  •        1        lb        walnuts, finally ground
  •                            granulated sugar
 
      Mix together vanilla wafer crumbs, honey, Brandy, Rum, and walnuts. Shape into small 3/4 inch balls and roll in granulated sugar. Wrap each ball in saran wrap. (recipe notes that flavor improves with holding, they suggest up to a week before, Im thinking these tasty morsels aren't going to last a week around my house.) 

Cape Cod is Tops & Stuffed Rolled Flounder [Rock Hopper]

      Well it's another April Wednesday evening, the nights are staying lighter longer the temps are staying warmer throughout the day, and the desire to be on the Cape is getting stronger and stronger, if that was possible we with me. Vacations are being firmed finalized, reservations are being confirmed and gas prices are being watched, hoping and praying they come down some. And internet searches for what places we what to do/or go to this year that we haven't done in the past several years and planing that budget around it. Don't forget to check out WWW.CapeCodTravel.com, and if you have kids, WWW.CapeCodKidz.com can give you some wonderful insights and ideas, ok so there are a few selfless plugs, ha, ha. But seriously there are some great places right at your fingertips for checking out what is going on at the Cape this summer when you are going to be there. Also, don't forget the phone apps as well, including the one that can tell you where the free WI-Fi hot spots are. 

      Ok I have to be honest, just sitting here trying to write this weeks blog my mind is so wondering all over the Cape, that it is hard to focus on one thing to talk about. What about top ratings for the Cape since I have seen more of the Cape in different periodical or reports then I can remember in a while. First starters, what about Yankee magazine's top pic for Lobster shakes out in Eastham, ok let's be frank, lobster on Cape Cod, you mean I have to pick just one place? Next is DrBeach's pick of Coast Guard Beach being in the top 10, then again what beach on Cape Cod wouldn't I like. I subscribe to BedandBreakfast.com and just recently Cape Cod came up as 4th on a National level for best places, who's gonna argue with this one. And I loved this one according to BeerInfo.com Cape Cod Beer ranks among top 50 American Breweries, gotta love the beer. And not to forget our wine lovers, Truro gets a 4 out of 5 star rating from several travel reviews. Travel Channel thought enough of the Cape to give it some prime time slot. Cape Cod is listed as one of the top places to go Whale Watching, not only for the US but on a world level. I also know that I just saw the town of Brewster on a top 5 listing within the last month. 
      Cape Cod is full of top pick destinations and things to do. This year, open your mind to searching out some of these amazing places and check them out. For the locals, don't take everything you have so for granted and go visit a few places you haven't been for along time, or better yet that you have never been to. To often those who live in historic places never go check those places out, and just leave them to the tourists. What a shame, so much to enjoy, so close and not taking advantage of the opportunities close by. 
      Anyway, make your lists, check them twice, maybe even three times, them do the internet search and adjust your list. Be sure to get everyone's input, than do the countdown, yes even if it is just yourself of a family of 8. And prepare to have a summer of a lifetime, on wonderful Cape Cod. And if someone would, be sure to keep that lighthouse beacon shining brightly, filled with oil and the lenses polished, so that I can easily find my way home soon. 
      This recipe is an adaptation of a recipe I found out of a cookbook that I picked up at a church bizarre. They were just out and you could mix and match and I have a field day picking up some new cookbooks that I thought I could get some good ideas out of. This one is from a publish date of 1977 by Rodale Press, Inc and is entitled Naturally Great Foods. It's a wonderful book that was before it's time with the natural way to cook and has a good layout of sections that might make you think it was done within the last 5 to 10 years instead of almost 25 years ago. Stuffed Flounder recipes can be found in just about any seafood cookbook, or just google it today and you find more then 75 listings with just about as many variations. I only mention this cookbook because I have always advised if I find a book that is my main inspiration I will give it the credit. The changes I have make to this are very slight, by any of you who have followed my recipes, especially my seafood recipes, will know right off the bat what I added and or changed a bit. I encourage you to take this recipe as always, and make your adaptations to fit yours and your family's tastes. So have fun with this and hope you find this recipe to be one you can use over and over. Now on with the show,
      
      This weeks recipe Stuffed Rolled Flounder
 
  •       1      lb       fresh flounder filets ( you can also use any other flat white fish as well )
  •     1/3     cup     extra virgin olive oil ( this is the time to use the good stuff )
  •       2      Tbsp   finally chopped shallots ( recipe called for onion, shallots I feel is a little better fit )
  •     1/4      tsp     salt ( go with sea salt if you have it )
  •       1       tsp     Old Bay Seasoning ( not included in original recipe )
  •       1       tsp     oregano
  •     1/8      tsp     pepper
  •     1/3      cup    grated cheddar cheese
  •       1       cup    pureed tomatoes 
  •       3      Tbsp   bread crumbs ( recipe actually calls for whole grain ) 
 
      Brush filets with oil, combine shallots, salt, Old Bay, oregano and pepper. Sprinkle on filets, then top with created cheese. Roll each filet, start with the narrow end, and use toothpick to hold together so they don't unravel. Place in an oiled or lightly spayed baking dish. 
      Pour pureed tomatoes over rolls and sprinkle with bread crumbs. Bake for 30 minutes at 350 degrees. ( If you have folks in your family that just don't do tomatoes you cay use alway go the route of a seasoned bread crumb and go more then just a sprinkle.) Hope you enjoy.  

Cape Bivalves & Spanakorizo [Rock Hopper]

      I am a lover of the food channel and one of the shows was working with shellfish. I see shellfish and the first thing I think about is the Cape and all the different kinds of bivalves that I have been introduced to over the years. (Ok, time for a sidebar, have you noticed just how much of blogs deal with or have association with food? It's wonder I'm not the size of a fairly decent size tug boat. But at least for the most part I eat healthy so that helps.) Back to the bivalves. The first one that comes to mind is little necks and steamers. In the beginning years we used to go dig our own claim, bring them home, soak them then steam them and enjoy for lunch. After a few years the novelty wore off and we found it much quicker and easier just to pick up a few dozen at the fish market. I also learned to enjoy clams on the half shell from my Mother who just could not get enough of them. My Mother also used to make a clam pie with these smaller fresh clams that my Dad loved. Sorry of all seafood dishes, this is one I have never been able to acquirer a taste for that.  

      My Mother was the one who taught me the love of shellfish, and one of the other bivalves she loved were oysters. Here again, if it had not been for my Mother I would never have learned to enjoy them, especially raw on the half shell. Funny thing is, no one else in my family either blood or married eats raw shellfish. Sounds good to me just means more for me. It's funny how now when I go into a store and see the fish department I look to see where the oysters are from and whether or not they are from Wellfleet or Brewter, and I have even seen a couple from Dennis here in the Mid-West. My Dad loved oyster stew, so Mom would make that on a regular basis, and I have enjoyed making scalloped oysters, especially during the fall and winter holiday season. But there is also fried oysters that when not over breaded are so delicious.
      Another love of our house was scallops. Mom had several different recipes using local Cape scallops, from sauteing in butter in a pan, to baking them to using them in a seafood stew. I can remember no less the 7 or 8 different ways Mom would fix scallops and to this day I love to get them when out and know that the seafood is fresh. Mom would use both sea scallops as well as bay scallops and preferred the larger sea scallops for pan searing or pan frying, while for her soups and stews she would opt for the smaller bay scallops. 
      Quahogs, what would this blog be without mentioning these beauties. Stuffed Quahogs, yum-mo, (sorry WB but its the only way I can say my love for them). I know I have mentioned this before but the best ones we ever had were from Thompson's Clam Bar. They had bacon in them and lots of clam and little filler, with lots of favor. Thompson's was good for any kind of shellfish, raw or otherwise. Anyway, Mom also used to use fresh Quahogs in clam chowder. 
      One bivalve that my Mother did not do a lot of cooking with was the mussel. Every now and then she would get a few while out at a restaurant, or when part of a raw sampler, but she just did not feel comfortable cooking with them at home. Dad although he did not dislike mussels, it was not on the top of his list for first choice of bivalves. Over the years I have learned to like them more and more, and enjoy getting a bowl of mussels done in garlic and butter or as part of a good seafood stew, served with a side order of toasted artisan bread with fresh garlic spread. How wicked good can that get. 
      Clams, mussels, oysters, scallops, you can find them all in the Cape waters. Freshly dug or harvested, and ready for your table in minutes, either by your methods or by restaurant orders. Fried, sauteed, steamed, stewed, souped, baked or raw, they come anyway you can image. So give the poor bivalve a break and give them a try and maybe you just might find that you like them. Then again if you don't, that just means more for me. Do you remember where you learned your love your shellfish? I do, and it is all about the Cape. Here's to good seafood eats all on Cape Cod. 
      Well that's it for this round, have a great and wonderful day on Cape Cod, and if someone would please be sure to check the oil lamp to be sure it is full and the lenses are clean and shinning bright. So that as soon as my time comes I can find my way home easily and quickly, and hoping that day will be soon. Until then,,, have a happy, happy. 
      I love rice and am always looking for new and different recipes. To be honest this recipe is a change from what I was going to, as I did not think most of my readers would be into Chicken gizzards and livers. So instead I have gone with something that just sounds exotic, Ok so a Greek dish sounding exotic may be pushing it, but is a lot more normal in ingredients and a lot simpler to prepare. So I hope you enjoy this fun little dish, and just for you interest this dish can also be called spinach and rice. So enough of the chirping and on with cooking and today's recipe. 
 
      This weeks recipe: Spanakorizo
 
  •       1      lb.      fresh spinach, washed and cut
  •     3/4     cup     olive oil
  •       1      cup    water
  •       1      tbs.    parsley, chopped
  •       2                medium onions, chopped
  •       1      tsp.    tomato past
  •                         salt
  •     1/2     cup     rice, uncooked
 
      Saute onions in oil until soft. Add tomato paste and spinach. Stir, add water to cover and bring to a boil. Add seasonings. Add rice. Cover and simmer until rice is cooked.         

Mixed up Blog with a RainCloud Shooter or a RainCloud Cocktail [Rockhopper]

      Well, there is a lot that could be talked about this week that is on the serious side. Everything from National Love Our Children Day to the Anniversary of the Assassination of Martin Luther King Jr to National Day of Hope on 4-6. Yet how often do I go the serious route? Ok maybe twice, maybe thrice a year and that is pushing it. Although these are things we should take notice of and observe, life I feel is to short to be serious for too long. So lets look at some of the fun stuff for this week, There was Tweed Day, good for all our Cape Cod Irishmen who need some good outdoor wear, ok, we need to include our Cape Scotsmen as well. Then 4-5 will be National Deep Dish Pizza Day, and we all can name a few food pizzerias around the Cape. Then comes Saturday 4-7 and International Beaver Day,, Oh wait a minute that's not the one that is has my Cape connection but 4-7 is National Beer Day. New England is strewn with wonderful craft and micro brewers, and the Cape is blessed to have it's own outstanding brewer Cape Cod Beer. If you enjoy beer you really need to check these folks out, there is something for everyone and every taste for every season. (Ok it's another shameless plug, but hey, I'm good for that, especially when I feel someone is doing a good job at promoting Cape Cod, has a great product and is something I think other's will like.)

      As the weather gets warmer and the tourist season gets closer, I can not help but remember those wonderful trips to the Cape and the road traffic on Saturday mornings coming onto the Cape, especially the days before the modern RT 25 and having to deal with rotary congestion. If we did not hit it right, the back ups that happened for miles on end getting onto the Cape. Then again trying to get off the Cape when all was said and done was no better picnic. Some years getting back ups that went back as far back as between exit 2 and 3, and there was no construction going on, on either bridge. As I started coming to the Cape either on my own or with my family, we were able to adjust our times that we arrived or left the Cape as not the run into the combat traffic issues. The moral to this little ditty to all you traveler, if you can find an off time to make your drive to and from the Cape, and it might just save you a little bit of sanity.
     Ok so over the river and through the dunes to Cape Cod Beer we go. Wait a minute, we need some salty snacks to go along with your Cape Cod Beer, so why not get some Cape Cod Potato Chips, yum, yum. Then it's time to find something with substance, now what else am I going to get other then local Harwich, Chatham or Wellfleet seafood. And it would be so rude and wrong not to wash it all down with some local wine from Truro. Ok I'm starting to put on weight just thinking about all this good eats, (yes I stole that one but it fits.) Now before we turn in for the night, it just wouldn't be right if we did not find a great ice creamery. There are so many local places just tip to canal I could not do justice to even start to mention them. 
      So as you are doing your planning this year google holidays and observances, and check out what is happening the day, week or month you will be on the Cape and pair some of the observances with things to do on the Cape. Next be smart in your travels so you don't pull your hair out before you even get here or end up home so stressed out that all the good relaxation you experienced while on the Cape is gone. And last, check out local places that are making a difference on the Cape food scene and go check them out. Try something new, revisit someplace old and where ever you go make new friend and reacquaint with old ones. And whatever you do, have fun and enjoy yourself. 
      Well until next time or until we meet, if someone would check the oil in the lighthouse lamp and be sure it is filled and burning bright so that I can find my way home just as soon as all the hurtles are cleared out of the way. Until then have a great and wonderful on old Cape Cod.       
      So we all know that no two snowflakes are the same so you got two. Well the same could be said for those fluffy little rain clouds, you just won't find 2 that are alike. So when I came across these two recipes, close but different in there own ways I knew I had to share both. Cocktail cloud recipes come in all colors and shapes, but when it comes right down to the basic rain cloud there are few to choice from. But as usual, I have found these two in a few different places and in enough variations not to know who or where to credit the original. So I will put them out there, not take any credit for coming up with the idea and just say, enjoy them. And as always, please enjoy but enjoy responsibly. Now on with show.
 
      This week's first recipe: RainCloud Shooter
 
  •       1 part Black Sambuca
  •       1 part Bailey's Irish Cream
  •       1 part Tequila
 
      Layer in first the Black Sambuca and the Bailey's in a shot glass, these will mix slightly and create your gray cloud, then float the Tequila on top.  
 
      Recipe #2: RainCloud Cocktail
 
  •       1 part Blue Carcou
  •       1 part Charmbourd 
  •       1 part Sprite
 
      In a high ball glass layer the Blue Carcou and Chambourd. Then float the Sprite on top and serve. 

More Sailing & Eskimo Balls [Rockhopper]

       I used to love to sail, and having friends with a Sunfish that didn't use it and allowed us to take out whenever we wanted, was a kids dream. My Dad being the pastor of a mid-size church did not make an enormous salary, we had enough and never went without, as Mom was a very thrifty both with groceries as well as with clothing. She was a wonderful seamstress and would make many of her own cloths, as well as made things for Dad and I. But to have money for what we thought was a luxury was just out of the question. In my folks eyes in reality we should not have been able to afford to go on such a extravagant vacation, but due to the generosity of others and Mom scraping and saving throughout the year, we were able to enjoy such a wonderful experience. So when these summer friends out of the Boston area that owned place in Campers Haven offered the use of their boat, it was like heaven to me. They told my Father their son was off to college and was not looking to spending time with Mom and Dad just wasting the summer days away sailing. But John told Dad that he would teach him how to sail then he could pass that on to me, or he would help teach me so that I would be able to take it out on my own some day.

     For the next 10 - 15 years I had the pleasure of using this Sunfish sail boat year after year, with no cost to us. Dad and I would go up and get it, bring it down to use. Once finished we would be sure that is was well cleaned, sail rolled and tied up, and all gear properly stored. I thought over the years how it got funny that Dad would send me up to get the boat and then after helping me get it off the beach, have me take the boat back to the owners, while he went and go the hot shower. Hum, kind of make me wonder at this point and think, Really? Then again I did benefit the most when all is said and done about it. 
     Sailing is one of those activities that is a wonderful way to just get away from it all. There is nothing else but you, the boat and the elements. There is time to relax, time to think, time to sit and bake in the sun when the wind decides to evade the entire Sound as you are sitting 1/2 mile or so from shore. It can also be an exhilaration, a rush, a thrill as winds pick up and waves start to rise and you start to skip from wave to wave. The dagger board pulled 1/4 or more up, as the boat rolls up on its side cutting drag, as the sails are filled to their max pushing the vessel to it very limit without tipping over and spilling its contents, namely me. There were days that I went out knowing right from the beginning that a turtle could swim by faster then I was going to sail, and that was ok with me. It was my time alone, my time to do something that not a lot of others had the ability to, or could do. And of my friends back in Ohio even fewer then the number of friends I had on the Cape. To be able to go back to school and to my youth group at church and talk about those times gave me something that most of my friends could only image doing. A few had access to power boats, but most of the kids had no idea of what sailing was all about. But I had that experience, that opportunity, that thrill, and will never forget it, or the folks that made it possible for me to do that. 
      If you are ever given the opportunity to go out with an experienced sailer or you have the ability to learn how to sail, I hope you take the time. I understand the need for speed with many males, but give it a chance on a good windy day and I think you will have all you can handle. Well before this memory gets blown out to sea with a big gust of wind, I will pack up this boat and put it away for another while. In the meantime while I do that if someone would be sure the lighthouse lamps are filled with oil and the wicks are trimmed and burning brightly, so that as soon as I am ready to roll, that beacon will be shining out as strong as possible to lead me on home to old Cape Cod.     
      There are some that would want to tell you that Eskimo Balls are only for the Holiday season. They are only for cold weather days, for a limited time of the year. To often I think we delegate certain foods to a singular time of the year and then forget they exist the rest. A few examples of this is cranberry sauce, or turkey, who says that turkey is only for Thanksgiving or Christmas, but try to find a whole turkey for roasting or better for grilling from June through August,, you can't or they are so expensive you think it would be cheaper to buy the farm. But a couple other goodies might be the pumpkin pie, or a good smoked ham other then for Easter. My point is cookies are the same way, we get caught up in the season and forget how good they are, when in reality we could be making most of these goodies year round and enjoying wonderful delight more than just once a year. So with all that blubbering behind us, I say lets get baking and enjoy some wonderful easy to make cookie balls. Now on with the show,
   
      This week's recipe: Eskimo Balls 
 
  •       3/4      cups      butter, softened
  •  3/4      cups      sugar
  •   1       Tbsp       water
  •  3/4      tsp         vanilla - (remember to use the real stuff
  •   4       Tbsp       cocoa
  •   3       cups       quick cooking oats
  •                         Confectioners' sugar

 

      Cream butter and sugar together, then mix in water, vanilla and coca (if need add a little extra water to make dough stick together.) Stir in oatmeal until well mixed. Refrigerate overnight. Next day shape into balls and roll in the confectioner's sugar. Store in refrigerator. 

Cape's Sprung Spring and Haddock & Shrimp Cakes [Rockhopper]

      It's beginning to look a lot like spring time, or what about, Jingle Bells, Santa smells Easter's on it's way. Yup, it's early this year April 8th, and I think the weather is getting itself ready for an early entrance as well. The lambs are in the field over in Yarmouth Port and the children are already runny across sunny sandy beaches. I would say something about the the wind surfers in the water, but then again, I have been seeing the picture of these guys and gals in the water all winter long, so I'm not counting them in any more. The Daffodils and crocuses are blooming and spring sports are in full swing at schools, (swing as in tennis rackets, baseball and softball bats, I know bad pun.) And fair weathered diggers are starting pop up, crawling out of their hobbit holes that are buried between the dunes where they have been hidden all winter long. And the best way to know that spring has sprung on the Cape is, the orange barrel dodgem derby, and the work has begun with the bridges. I like the comment on the radio the other day, to which one said, if you need to get off the Cape you will want to find an alternative route. I thought to myself, is swimming the canal really an option? Or is putting rail wheels on your car or truck really feasible and do you think they would lower the train bridge for just one vehicle to cross? Maybe one should start of ferry service somewhere alongside the Sagamore Bridge, they could make a killing. 

      Well soon the grass will be bright green, the leave will fill the trees and the birds that went somewhere over the winter will return, including the retirees who spend the colder months in Florida or out in Arizona. Then not far behind will be those wonder wacky and wild if not weird in some cases, tourists. Those folks that come and spend what little money they have left, after the gas gouging, on our wonderful restaurants, shops, galleries, studios, and nick-knack patty whack get your dog a bone places. But really we love them, all of them, and hope they find our Cape a wonderful place to visit.
      So with all that said, full steam ahead with spring on the Cape. Lets get out and celebrate it's coming, and welcome it will full open arms. We did get our winter this year so we might as well take a really nice long spring with wonderful blue skies made for long walks on empty beaches and nice bike rides on uncrowded rail trails. Have a great beginning to spring, and if someone would please be sure that the lighthouse lamp oil is full and the wick is trimmed to burn it's brightest. So when the wheels are ready to roll I can easily find my way home. Until next time, go and enjoy wonderful old Cape Cod.         
      I love to look at recipes, I don't care if they are in new cookbooks, old cookbooks, used cookbooks, recipe sections of newspapers, regional magazines, cooking specific magazines, hand written passed down recipes, card recipes that I have bought in a subscription series, or recipe cards I have collected from stores. And the list goes on and on and on, and yes I like the recipe books that come with pictures. Although the old recipe books I love because or the history that is included in a lot of them, where the recipes came from, the time period and cooking and table etiquette. Most the time I am looking at recipes not to follow to the Tee but to get ideas and expand on them or just change them up a little to meet my own tastes and likes. This weeks recipe is one of those store cards that I have changed up just a bit to call my own. Again you can find the base recipe in most recipe books or on line, so I'm not giving away any major secrets, but just hoping to give you some new ideas to take and offer to your families as a new and exciting change to the same old, same old. So with out delay,,,,
 
      This weeks recipe: Haddock & Shrimp Cakes
 
  •       3/4 - 1      pd      haddock fillets, coarsely chopped (you can use pretty much any white fish available, whatever is on sale)
  •       1/2 - 1      pd      raw shrimp, peeled and deveined and coarsely chopped 
  •       1/4           cup    red bell pepper, chopped
  •         2 - 3                green onions, coarsely chopped
  •              1                egg
  •              2      tsp      Dijon mustard
  •              1      tsp      lemon pepper
  •              1      tsp      dill weed
  •           1/4      tsp      salt
  •           1/4      tsp      Old Bay Seasoning
  •      1 - 1/4      cup      Panko breadcrumbs
  •                                butter or vegg oil for frying.
 
      In a large large bowl add red pepper, green onion and haddock. Stir in egg, mustard, lemon pepper, dill, salt and Old Bay Seasoning. Once lightly mixed, stir in Panko breadcrumbs gently, you do not want to pulverize the fish or shrimp. Once all ingredients are incorporated form into patties about 1 inch in diameter. Heat butter or oil in skillet over medium high heat, (warning: to high of heat will burn your butter or oil and make your cakes taste funny.) Place patties in skillet or pan and cook 2 - 3 minutes per side or until golden brown and fish is cooked. Serve hot with either tater sauce, cocktail sauce or a lemon wedge. Great spring and summer dinner with a light salad and fresh vegetable on the side. 

My Quiet Places on the Cape & Nancy's Mac and Cheese [Rock Hopper]

      Well, the easiest thing to have done this week was some well, something Irish, something lucky, something wee little, something Emerald Green. But then I thought a minute and wondered why anyone would want to read my memories on sticky green little piles of sea-weed that spent last winter off the coast of Ireland. I would have done the same thing, gone to the next blog. But this is not so here we go. 

      There are times that you just need to get away, find a place of solitude, just a quite out of the way place that you can be left alone and just think. Over the years this was changed for me, first my constraints were age, when young I couldn't go to far away, next was I could not easily take to the car as we only had the family car and as a teenager who wants to be seen in the family station wagon on vacation. Then later in life just plan old time and family, but we all need our get away time, we all need to find a place that we think, talk out loud were no-one is around to think you have completely lost your marbles. Sometimes I think that taking that time on vacation is even more important then any other time of the year. 
      When I was young I remember being able to ride my bike all over Campers Haven. In the late 60's early 70's there was a playground towards the back of the park, and a fence between Campers Haven and the back side of Chases. Both area were not populated as they are today and just on the other side of the fence there was a grove of pine trees that the branches went all the way to the ground. This was good for many things that a young boy was looking for to hide while doing, as well as just hiding out and giving a place to be by ones self. As I got older and could venture outside of Campers Haven I used to ride my bike all over the place, especially up and down Old Wharf Road and when I could even out to Lower County Road all the way out to West Dennis beach and even as far Bass River. I never really liked getting up early in the morning but to ride down to a deserted beach and watch as the morning sunlight stretched across the Nantucket Sound and being able to reflect on things was just a time that can never be taken away from me. 
      As the years went by and I got older, I would be able to take the car every now and then. I would find myself going up near the old railroad bridge over the Bass River. There were some places you could park and go sit out on the old bridge and just be by yourself watching the tide roll in and out. The other place along Bass River that was a nice get away was Uncle Freeman's landing. It was a nice place to watch the boat turn as the tide changed, also to sit and watch the charter boats go in and out at different times of the day. Each place had it's own time, and remembrances. Some places were better in the morning and others in the evening, as one looking for a getaway does not want to be where the crowds are. And in the middle of August and the height of tourist season, that is not always easy to do. 
      In my early 20's before I was married or when I have been able to get to the Cape on my own a couple of times, my favorite place to just find seclusion has been at Gray's Boardwalk. Either in June or September is the time for the boardwalk, thinking you are going to get much time along for meditation and reflection from mid June through August you have another thing coming. Those months you go for the view and a couples moment to share either a sunrise or a sunset with a bunch of other couples doing the same thing. It's cool but not alone. For these months the places to look for are lonely beaches and climbing up the side of a dune and taking your time with nature. All along Dennis and Brewster you can find some of these lonely beaches, before the crowds starts to arrive. One other place one can get lost at it alone Stony Brook Herring run and the mill pond area. Walking the paths and just allowing the brook to resonate around you as the birds chirp loudly and flutter all around. But when getting away was not an option where can you go, what can you do. Sometimes you just need to take that walk along the beaches alone. Go sit on the park bench at the edge of the parking lot of Sea St beach. Sometimes, being alone just means getting away form your normal surroundings and taking whatever is given you and making a moment for yourself. 
      Have you ever tried going to one of the harbor's early in the morning and just sitting and watching as all the fishing boats go out. What about going to one of the airports like either Chatham or Marshton Mills. Or what about going to one of the Lighthouses that offer spectacular views. The Cape is full of wonderful places if you look to get some seclusion at some point and time of a day. Getting back to a nature and the natural wonders of our Creator has always been a time I have cherished. What about you? Not had some time alone lately, take off for a half hour, hour or if you can a couple of hours and just let the rat race pass you by for couple. The refreshing moment will do you a world of wonder for you both physically as well as mentally and spiritually. 
      Well until that time, if someone would be sure the lighthouse lamp is filled with oil and trimmed for maximum burning power, so that as soon as I am able that beacon is burning bright to guide me home. 
      I am not what one might call a Mac and Cheese connoisseur, but I do enjoy a good batch every now and then and when I do get in on of those cheesy moods, I need to have something that is really good. There are a thousand and one Mac and Cheese recipes, some are great, most of good, then there are some that are just, well, the recipe should have gone with great aunt Fredericka's with they buried her in 1947. Then there are those recipes that are just unique. This recipe I think falls into the simple and and slightly different category. But when it comes down to putting it on the plate it does stand on it's own quite well. So for all you Mac and Cheese lovers, here is another recipe to add to the list, and for all you who aren't so sure, give it a try, you might like it. So without a cheesy joke or pun to put in the pan, here we go with this weeks recipe from the church young mother's group.

      This week's recipe: Nancy's Mac and Cheese

  •       1         cup      elbow macaroni
  •       1         cup      mostaccioli pasta
  •       1 1/2   cups     cottage cheese
  •       1 1/2   cups     sour cream
  •       2                     eggs
  •       3         bags    shredded cheddar cheese (8 oz bags)
  •                             salt and pepper, to taste

      Boil pasta and drain. Mix remaining ingredients in a large bowl. Combine with cooked pasta. Pour into a 9 x 13 dish. Bake at 350 degrees for 45 minutes or until edges are golden. 

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About

A rose covered Cape Cod cottageMy name is Stephen G. and I do not "live" on the Cape (except in my rose-covered dream cottage above), but I love the place even more because of that. I have been a summer visitor since 1965, and I am obsessed with Cape Cod as only a long-distance lover can be. Here again my family says I have a problem, that I need to be committed (to the Cape that is), because of my obsessiveness about it.

I work in the health insurance industry because my family likes to eat and have a roof over their heads and I like to be able to pay for my vacations to the Cape. I am passionate about my art work and hope to make that my main job someday.

Please let me know if you agree with the tales I tell, and also let me know if you do NOT agree.

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