Cape Cod Rock Hopper

Breakfast memories & Sherried Shrimp Bake

         What better time to talk about food then at this time of year, and with all the recipes I have been finding and have been able to share it brought another memory to mind of the Cape. Breakfast time. Now during the year, Mom always had something for me before I was off to school, but breakfast was not a big whoop de do time. At the Cape mornings were slow and laid back. There was no rush to get up most mornings, although Mom rarely every slept late but Dad and I did our fare share of catching up on the ZZZs we had lost over the last 11 months except when there were the occasional early morning tee off times or fishing expedition that Dad and I would do together. Breakfast then would turn into bunch many times and the pleasant Cape mornings were good for making muffins or doing a quick breakfast bake or a quiche of some sort. We did not overeat when we were at the Cape and Mom always planned well so that we could spend our money on other things besides going out to eat all the time. On special occasions Dad would get up and make eggs and toast and either bacon or sausage or Dad would make the run down to the bakery for some fresh donutes. Some would not think this much, but Mom would put the coffee on and we would all get up and eat breakfast/brunch together as a family. It meant a lot to me over the years to be able to spend time with my folks like that, and that the were willing to take me along with them. Breakfast the rest of the year was each at their own appointed time of leaving for school or the office. But vacation time meant we eat together, and got special goodies that we would not normally get when at home..
    Over the past couple years when the wife and have gone by ourselves, we don't eat out every breakfast. It's one of the meals that we skimp back on, taking some cereal or granola bars or even some small boxes of cereal to snack on. Then once or twice we find a new breakfast nook to go and try out, I would love to do more but one I don't need the extra calories and two I don't need to spend the extra money, again if not spending on more expensive breakfasts then we have more to spend shopping. And someone in this house prefers to shop, and I won't say who. But those times we do go out for breakfast are always special as during the normal work week I do not take the time in the morning to eat, except the mug of coffee on my way to work followed by the Stanley Thermos then two yogurts somewhere mid morning to get me to lunch.
    If only every morning could be laid back enough to be a vacation morning like the ones I remember as a teenager or even those special breakfasts that the wife and I enjoy at a good breakfast nook. And if only every morning breakfast could be enjoyed on the Cape, but until that day,, someone please keep the lamp in the light house lit till I can find my way back. And someone find a good place to have a great breakfast, and share it with the family, or your significant other.

    This weeks recipe is another one of those  hand written ones on a pharmaceutical note pad which means it from my wife's Mothers collection from either one of the nurses or staff from my Father in laws Podiatric practice or from a patient. So thank you to whomever as there is no name associated with where Mom got it from. So staying with the them of the month,,,

            This weeks recipe is: Sherried Shrimp Bake

•         2        lbs          fresh shrimp
•         1/4    cup         butter
•         1         cup        hot milk
•         1/2     cup        sherry (regular sherry not cooking sherry)
•         1          cup        bread crumbs
•         1/2      cup        chopped parsley
•         1          clove     garlic chopped/minced
•         1/2      tsp.       salt - to taste
•         1/2      tsp.       pepper - to taste
•         1/2      cup       soft butter
•         4          Tbsp     parmesan cheese
•         1/4      cup        melted butter

        Saute shrimp in 1/4 cup of butter. Once they are cooked place into an oblong baking dish. In separate bowl place bread crumbs, and pour hot milk and sherry over top and mix stir allowing to thicken. Add parsley, chopped/minced garlic, salt and pepper, and 1/2 cup butter to the bread mixture and mix well. Spread mixture over shrimp and sprinkle with parmesan cheese the pour 1/4 cup melted butter over top. Bake at 350 degrees for 30 minutes, Brown under broiler before serving.
                   

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Beach Hat Memory & Sauteed Brussel Sprouts with Almonds

Hats of to the ladies head gear of yesteryear

Not mom, but hats typical of the era.

Well last week was suits and sun glasses. This week will not be as long but I am sure your memories might get you really thinking. Beach Hat wear. Yes I am going to try to just touch on this subject because I don't think there is enough time in all the world to really cover this subject.    Hat wear for guys has always been fairly simple, a ball cap of any kind, with any kind of beer logo, baseball team, or you name the product or character. Every now and then you might find a guy wearing a driving cap or chapeau, and in an extreme measure I've seen a few other makeshift coverings. But in the end always simple and not a very big to-do about it...
    Ladies however are another story. I remember my Mother going to the beach year after year with a different hat on each, and sometime she would have had to take 2 or 3 in order to trade out if the first one was still damp from the day before or from last nights dew as it got left on the porch and did not get brought in for the evening. I remember one hat in particular, a rather floppy brimmed hat that had a short round center that had almost a box top cut. It was white with big yellow circles all over it and had plastic flowers attached to a band and the flower was of course bright yellow as well. I'm sure there was even a bathing suit that went with it, but the hat so stands out in my mind that I can not remember. Mom did not wear tons of hats during the year while I was in my teens, that I remember, I am sure she did earlier on in life. But when it came to beach wear, it seem the bigger the more flamboyant, the more outrageous the better Mom liked it. Now I understand the function of a hat and the bigger the brim, the better the sun light is kept out of the eyes.
   And all the dermatologists love them and wished they covered more up. But stop and remember back in the 70's and 80's what the ladies on your beach where wearing. Come on, sometimes they looked like a fruit stand that had just been hit by a hurricane, or a vegetable garden wind swept into a frenzy. They were never small, and never subdued, they were in many cases just plain huge and had more brilliant colors than a New England fall color filled mountain side. Another year Mom had gone from the cloth floppy hat to the straw like hat, that had the dome top. It too had the big band that went around it and had some kind of oversized flower attached to it. And lets not forget that each one had a tie that went under the chin so to keep them well secured to the head so they did not blow off.
    Ok if beach hats didn't get you, how about the swim caps. Same thing, in that they were brilliant in color and many had that rubber chicken looking flower like thing stuck to it. Swimming caps were big when perms where the hot items for ladies and Mom did not want to get that perm ruined with salt water the day before church. So on went the swim cap and never did the head go under the water.. Oh well those were the days I guess.
    Well, I hope that was just enough to get the juices flowing in your head of a beach hat memories. Like I said, this is a subject if you think long enough, you will start to remember what Aunt Ethel wore in 1946, or Grandma Brown in 1951, or even what your much older sister dawned in the mid 60's before they burned it with their bras. So give us one or two and lets see what we can come up with.
    Have a great day on the Cape, keep your eyes open for those hats that still seem to crop up in the most unusual places and have a laugh or two remembering the rest. And in the mean time, someone please keep the lamp in the light house lit till I can find my way back.
    Recipe of the week, this is an easy one, and worth trying. Don't be afraid of Brussel Sprouts, they don't bite and they are tasty. They are like tiny cabbages with a lot of flavor. Now if you don't like cabbage then there's nothing I can do about that. But at least given them a try.

        Sauteed Brussel Sprouts with Almonds

•     1    lb             Brussel Sprouts
•     3    Tbsp       butter
•     2    cloves    fresh garlic minced
•     2    oz           almond slivers
•                           salt and pepper

    Cut brussel sprouts in half, and set aside. Melt butter in good heavy skillet on lower heat and place minced garlic in with melted butter. Place brussel sprout halves in skillet and allow to brown slowly. Sprinkle a little salt and pepper over sprouts while in pan, cook until tender and lightly browned. Do not overcook, they will get soggy and if too high of heat will burn the butter and the garlic which will then taste bitter. Low and slow on this one. Right before you remove from stove, sprinkle Almond slivers over top, place lid on pan and turn heat off and allow to sit for 30-60 seconds and serve.

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Swim wear & Sun Glasses, served with a Shrimptini Cocktail

Year after year swim wear changes, most styles go out as quickly as they come in. The designers try to make just enough change from the year before so that anyone thinking of pulling out ye old swim wear from last year will look as out of place as a Manatee in a Dennis harbor.

If the stores and shops don't let you know that your previous wear is out of date, one thing for sure is always to let know your out of date, and that would be your kids. And if nothing else by last resort we should look into a mirror before we head to the beach as see if mirror mirror on the wall, do I really look so bad?

Well as the flapper era has gone so has the bathing suits of by gone years, I just wish someone had told my Dad that, the year he walked out onto the beach with his wrestling style swim suite on, in dark blue with stars all over it. I know I've written about it before but when doing beach attire I have to mention it. Any kid on any beach would quickly disown a parent for even thinking of wearing such a thing (still can not find a picture of him in it), let alone actually doing it. Mom just acted as if she didn't know him but after awhile had to give in.

Then there was the Speedo days, they where/are not that bad if you have a body that can handle it. But those who have added an extra love handle or moved from a six pack stomach to a Michelin X should think twice what they look like. Today all the young folk want to wear these board shorts, my opinion on those is, they look like shorts for someone twice and tall and most the time they hang half off there butts and look like the are for someone twice their size. If ya don't want sun, don't go to the beach, there are middle of the road swim suits that are complimentary without looking like you shopped at good will and could only find a size that would fit Larry Bird and you are only 5'5'.

Ok and ladies were not looking for the bloomer days when they felt they had to wear more cloths going to the beach then to a Sunday morning church service. But please if, like the men, your years of size 2 to 4 is now 24 please be mindful that the 2 piece sting bikini is probably not for you. I remember my mother started out with a very modest 2 piece in the beginning years. But as the years we on she changed to a one piece or a two piece that looked more like a one piece and was still very stylish. So next time you are at the beach, look around and see who's kids as farthest away from an adult and you will most likely see a parent in swim wear that is out of date and out of style.
    Another thing that has changed over the years is sun glasses.. My mother up until her passing away I can remember wearing those huge Nancy Reagan glasses that covered more of her face and looked like two people could hid behind then. Today we have the style minded, money spenders, with the Gucci, and the Oakly or name any of the name brands. They are sleek and flashy and have that emblem that tells everyone I was dumb enough to spend more then a weeks wages on these things that are about to get scratched by sand when I lay them down to go into the water. It they go in at all. Then there was the John Lennon look that was so opposite of the Nancy Reagon look that and so small at time I though that wearing 2 pair could have done better. But hey got to be hip.

Oh well, so much for suits and glasses, Im not even going to mention the hats,,,,, at least not today,, that in itself is a good beach laugh and memory. So for now this is it. Look into your draws, your summer boxes, your vacation cloths trunk and find those old suits and glasses,, and do us all a favor, through them out please and rethink what your going to be wearing next year. Oh ya and if it embarrasses your kids at lease once,,, you've done your job as a parent for that trip.

Have a great day, don't get frost bite laying on the beach this month,, and someone leave the light on in the light house so that I can find my way back, to wonderful Old Cape Cod.

    Recipe of the week is another small but fine cocktail, remember please drink responsibly.
       
        This weeks recipe: Shrimptini Cocktail

•         3    oz    Gin (or Vodka)
•         1    oz    Dry Vermouth
•         dash        Tabasco Sauce

Pour all ingredients into a shaker with cracked ice and shake. Strain and pour into a martini glass. Garnish with a cook shrimp.

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Adversities and Amish Cookies

          Adversities in life are a part that I honestly feel I could do without. The wife and I sadly have marked most of our travels through life by the road-blocks, hurtles, pot-holes and detours that have been put in our way. Although we would not have changed a thing, starting the marriage off between a teenaged girl and a myself just in my 20's with a child on the way is not the most recommended way to start out life as a married couple.  But even in those early months we were blessed enough to be about to spend a couple days that first year, with the bun still in the oven on the Cape. Next was the issues with my Mother and her years with cancer. The first memory is the year I got my first car, a 1979 Old's Regency 98, Silver, this was before I was married. My Mother said of all the trips that car was the most enjoyable riding car she had ever driven in to the Cape. I also remember us locking the keys in the car along I-80 in Pennsylvania. During the final years of Mom's life, she was able to enjoy having her grand-daughter with her on the Cape. Mom and Dad would take our daughter and watch her for an evening so the wife and I could have an evening out without the responsibility of having to get a sitter to watch her that we could not afford. Dad would also make sure that I had enough money to take the wife to a nice place. Then Mom passed away in July of 1988,,,,, it was also the summer that we found out that CommonWealth Winery was going out of business. Not a good summer  , but Dad opened the cottage to us again, and watched our daughter so the wife and I could go out. Also something else about that year that was an adversity was right before we left to go to the Cape the wife's Grandmother passed away. Two deaths within a months time of each other. The Cape for me was a haven, the Cape for the wife, well, was an escape that could have waited, but she went with and we used it to reflect what we had just gone through. This does not even account for the next year 1989 that less then a year later my wife's mother passed away in April. That year the Cape would bring a change as my Dad had remarried and his new wife was now with him on the Cape. But there, Ollie continued to open the cottage to our family and to take us in and love us and care for us as if we were her own. Those two years at that time were some of the hardest for us, but she brighten out days with opportunities on the Cape that we would not have had otherwise.
    Over time our lives quieted down from the death issues, I managed to do other things with build my/our own road blocks that the Cape would become issues because it was something that "I had to have" or it was "lets keep Dad happy" thing. Sometimes the best of things can be thrown out of whack when the rest of life is not going the way it needs to be going. I would find solace in coming to the Cape while at times the war would rage for other issues that I had created, thus making the Cape not so pleasant a trip for the rest of the family. But the family allowed the trips to continue and even through the turmoil good times prevailed and memories were made.
    Over the years we had car, issues and money issues that should have kept us from going, but either due to my stubbornness or what not, we continued to make it to the Cape for a yearly retreat. Yes there where years that it just did not happen, 1984, as we had just moved back to the Mid-West, we had no money, living with the in-laws, a new baby and I then got a new job and a vacation was not even a thought, either cost wise or if I wanted to keep my job and the list goes one....
    One might begin to ask what has brought these kinds of memories to the forefront of my thinking. Well about 8 years ago our daughter had the unpleasant experience of having her first major ankle surgery on her 18th birthday. Today, again, she has had to endure her 7th major ankle surgery in 8 years after blowing out one of the tendons that had been previously repaired and this time to such a tune that the damage pulled part of the bone from the foot away when the tendon blew. What is ironic is that through these 8 surgeries she has been to the Cape with us 6 of the past 8 years. This year was only the second she had not gone with us. The first a couple years ago when the wife and I went in September and she stayed home and watched our son as he was still in school, and this year as she had a new job. What is amazing is that every year despite having surgery after surgery she was never in a cast for the time that we were at the Cape. ( Ok if I missed this one you will read about it below). But still through all the adversities of surgeries and recouping, we were given the opportunity to go back to the Cape for some relaxation, rest and fun.
       The Cape has always been a place where I have been able to find my rest through the adversities that life has brought my way or even the ones I have created myself and put needlessly my family through. But in all I hope that somewhere alone the way, that these adversities can come to an end, and that the Cape will be more then just a reload for another adversity that is only too short on the horizon. I hope your life is filled with wonder and treasures and smooth sailing, and that live is good to you every step of the way. But when those times are tough, I hope that the memories of the Cape both before and after those hard times are ones that will bring relaxation and a smile to your face and give you something to look forward to the future. And don't be creating more adversities then what life will bring on its own,, trust me its hard enough you don't need any more then what's already been a lotted you. LOL,, And until that time I can find my way back someone keep the lamp in the light house lit so I can always find the way.
    Ok here is another cookie recipe from the realms of my wife's mother's collection of hand written wonders. As we live in the Mid-West the Amish community if very prevalent and simplicity is what the Amish lifestyle is all about. Although I am usually looking for recipes that either come out of the New England area or with Coastal cooking in mind. I believe that the Amish style of simpler ways fits right in with what I continue to look for to offer for today's Cape Cottage Kitchens. Cottage or full size who wants to be stuck in the kitchen for long hours. Home cookin' is only good if you can relax and enjoy what you've made. Ok enough preachin' to the utensils on with the recipe;    Today's recipe Amish Cookies

        Amish Cookies

        Mix these ingredients together and set aside

•     1    cup        white sugar
•     1    cup        powdered sugar
•     1    cup        margarine (oleo)
•     1    cup        vegetable oil
•     2    tsp        vanilla
•     2                  eggs
•                         dash salt

        Sift together

•     4 1/2    cups      flour
•     1            tsp        cream tatar
•     1            tsp        soda

        Blend we ingredients with dry ingredients until well mixed

    Drop by spoonfuls onto an ungreased cookie sheet. flatten with a fork. Bake at 375 for 10-12 minutes.

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How who remembered it and Broiled Buttered Oysters

     Memories are funny things, many are how we wish to remember them and not how they really are or were at the time.
    For instance, how come the cottage or camp that we as kids grew up going to was just the biggest and best thing that was this side of the canal. In reality the square footage was equal to or smaller then the three bedrooms in our modest, mid-west split level house. And this included the kitchenette, no bath tub and the only shower was outside, WAY COOL. The parent's view: of this could be, here we are 4 -5 people in a tiny 2 bedroom cottage with not enough hot water to bath three kids with sticky salt water and sand all over them. What in the world were we thinking.
    Wow, Dad took me fishing at this lake and we got to spend all morning in a boat while I got to fish. Dad help me get on these really creepy worm things with pinchers, but I did get to catch some fish that we could take home and have for lunch. It was really neat and I had a really fun time.  The Dad's view: great I had to get up  at an unGodly hour on my vacation to take the kid fishing in a pond that really I wasn't sure the fish were really edible to eat. The boat we were let was a row boat, so guess who to job of rowing, ya you guessed it, and how had to bate those hooks, do you know how many times I got pricked by those stupid pinchers those things have. And who in the world thought to us worms that have pinchers? Oh ya, did we really have to take those small fish home, guess who got to clean them, you got it again me. What in the world was I thinking about.
    Hey Mom, with you go with me to check out the play ground. I hear its really big and has lots of things to play on. Its not to far I think, and you can take you knitting, I wont bother you and you can just sit and watch me play, please please please. A Mom view: Ok son, the play ground is all the way in the back of the park, but that's Ok, I don't mind the walk, and walk and walk. And were was I suppose to site, and knit, there were no chairs, and no tables to sit at, Ok and all the play gound stuff mounted to 3 swings, a wobbly merry-go-round thing and a teeter taughter. So who pushed who on the swing and who tried to helped you with the merry-go-round. I didn't mind, but what was here that we didn't have at home close by.
    Let's got to the north side of the Cape and lets go drive along 6A, its really cool and the little shops are fun to go into. There are all kinds of things to see and do and I/we wont complain at all. The parents remember: how much longer do we have to stay in the car, when's the next shop, I have to go potty, why is Daddy made at that car in front of us and why are they driving so slow.
    Ok, yesterday the cottages were big and today we can't figure out how we all fit in that place without killing each other. The fishing trips as kids were wonderful experiences, today we want a charter that does all the work for us, and those playgrounds although small could entertain us for hours, today we barely know how to play any more.
    We used to think playing an inexpensive par 3 and pretending to be Jack Nicholas, Arnold Palmer or Lee Trevino, was the world especially on the Cape as the big name golfers got to travel and so did we. Today can you find a par three any more, you know the one like SeaView used to be like. We used to dream of working in a light house and being the one would sound the horn or bell to call for the rescue to help people. Today we look around and wonder how to modernize that old thing and wonder how they ever lasted a summer in that small keepers house let alone the cold drafty winters.
    Those days when we were kids were so simple, so at ease, so relaxing, then we grew up and our eyes got foggy with what wasn't or what isn't. Sometimes we should take a step back and go back and be a kid and not worry about how big the cottage really was, do we really need the 5 bedroom house with maid service and eating out every night. Do we have to spend so much on our toys and games and miss the simple pleasures that are still right under our noses. Can we slow down a little and enjoy just driving along route 6A  or many other back roads of the Cape just exploring what is there. Sometimes we think things always have to get bigger or cost more to get better. When all we need to do is see with child eyes again and just relax and enjoy our times on the Cape like we did the first years we set foot on those sandy beaches.
        What are your memories that need to be revisited, what memories need to be relived, to help us enjoy life a little more, and remember how special the Cape really can be. And until that day, someone keep the lamp in the light house lit until I can find my way back to Old Cape Cod.

    This weeks recipe was to have come from the hand written recipes that have come with my wife from her Mother. Some of you will remember, some will check up on me and others of you, ok you really don't care, but will say "hey didn't do a recipe like this once before?" The answer to that is yes. So what was that recipe: Quick Scalloped Oysters that I posted 7-19-07. In fact the more I looked at what I was going to do today and that recipe they resembled each other so much and what I was going to do today was so outdated to what any normal person would do in the kitchen today I decided to dump it. So instead I did a little research and decided to get back to basics and found a recipe that again I tweaked and bettered to my own tastes and feel much quicker and easier for the modern cook. So without any further delay,
     The recipe of the week is: Broiled Buttered Oysters

•         1    pint        oysters (fresh are best)
•         2    oz           bacon ( a couple strips or you can use a slab)
•         2    Tbsp      butter
•         1/3    cup     chopped green onions or scallions
•         1    each       lemon (the juice of)
•         1    tsp          Old Bay Seasoning
•                               Ground Black Pepper
•                               Sea Salt (Hickory Smoked if you have it)(Salt Optional)

   
        Place oysters in a shallow baking pan (be sure no shells or sandy grit gets in the pan). In a skillet, saute the bacon in the butter until bacon until crispy and remove bacon and crumble, put on side. In skillet with bacon and butter renderings add chopped onions (or scallions) and lemon juice, along with Old Bay Seasoning Pour half the rendering over the oysters and sprinkle the crumbled bacon on top. Add a grind or two of black pepper and a light pinch of Hickory Smoked Sea Salt. Place baking pan with oysters under the broiler and bast a couple times with remaining bacon rendering until oysters are done, (watch for edges to begin to curl). (Don't over cook as oysters will become rubbery.) Service hot.            

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A View of Autumn & Autumn Butternut Squash

           So Columbus Day has come and gone. Most of the seasonal places are now closed or are in their last days of operation. And winter/off season hours are definitely in place. My friend and owner of the motel we stay at has finally said his good byes to the last of this guests till next year and is starting to enjoy a life again after being tied to place since Memorial day without much if any of a break. Many of the locals now feel it is safe enough to venture out of their hiding places and that they might make it to the market without getting run over by a half dozen or more tourist, and that's just getting from the front door of the house to the car. Restaurants are calmer and an evening out is not so filled with families that were out in the sun too long and the kids didn't get there needed naps and are now whiny and cranky while your trying to get a bite to eat. And how come they found your favorite place that use to be a place only the locals knew about. You can take a ride down to the harbor and most of the pleasure boats have been pulled out of the water and winterized. The only ones left are the real fisherman who still need to make a living and need to go out every day to put bread on the table. But the view and surroundings are surreal from what had been throughout the summer months, as you can sit and look out across the water at the changing color in the leaves on the other side of the harbor. The sun gets up later, and goes down a lot earlier and winds that blow across the waters are not as warm has they once were, as the air now holds a bite to it that was not there just a holiday ago. While visions of festivals that drew the last of the visitors are now fading quickly from the scenery.
       So what is there that still beckons the call to some to visit the Cape when most have gone. The charm of seaside towns with no hurries about them as you can stroll from shop to shop on a lazy fall afternoon. (And yes; believe it or not more shops are staying open throughout the year). The enjoyment of watching the sun set across autumn skies while walking a lonely boardwalk. Visiting the real local bazaars and craft-shows that build toward Thanksgiving and Christmas. Hearing the crunch of fallen leaves under the feet and the smell of outdoor fires after a fall yard cleanup while sipping Hot chocolate and eating smors . You might think that everyone leaves the Cape the day after Columbus Day and the last one over the bridge (if you can get over it) turns out the light and locks the door till next season. But that is not so. If you have the opportunity for a lazy weekend, or a romantic get away, or just some R&R, don't forget the Cape. Book a Bed & Breakfast, or a centrally located hotel and explore a Cape that you are not used to. Don't expect the flash or the glitz, but enjoy just some real down to earth Cape Codding.
         So until my time comes, someone please keep the lamp in the light house lit so I can always find my way back.

   No special introduction needed on this. It is a wonderful dish for the Fall and Autumn times of the year. You can substitute Acorn or other fall nutty squashes in place of Butternut squash. This is just my rendition of an old standby recipe. Experiment and have fun with it.

        Recipe of the week: Autumn Butternut Squash

•     1-2    each     Butternut squashes (total 3-4 pds)
•     4       Tbsp     Butter
•     1/3    cup       Brown sugar (depending how sweet you like it a little more or a little less)
•     1        tsp        ground nutmeg
•     1        tsp        ground cinnamon
•     1        pinch   sea salt       
•     1        grind    black pepper
•                             mini marshmallows (totally optional)

    Cut butternut squash in half and remove seeds and pulp. place in baking pan face down and put about 1+ inches of water in bottom of pan and cover with foil. Place in 350 degree oven and bake until fully cook or soft to touch or poke (you can also us the knife or for test if it pokes easily its done), normally 45-60 minutes.
Upon removing from oven drain off water and scoop insides of butternut squash out of shell and place into a large bowl (use an oven mitt or heat resistance ). While squash is still hot place butter in first to allow to melt, then brown sugar and mix well then add rest of spice, and mix till smooth consistency, (like good mashed potatoes  no lumps please). Place mixture in a casserole dish or 9 inch pie pan. This can now be either allowed to cool and place in refrigerator for later or even frozen. Before serving heat squash in oven, at last possible minute place mini-marshmallows on top and turn on broiler to brown marshmallows. Serve hot. 

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Oysters, a Shooter and a Cocktail

        It was kind of funny as I opened today's CapeCodToday News blog and what do I read see is all about Shellfish and Wine, as my feature this month is oysters. Both my Mother and Dad loved fresh seafood, any and all kinds, whether fish or shellfish and we had it as regularly as we could. Needless to say when we would come to the Cape Mom would have a hey day going to the fish market every couple of days to get something fresh for dinner. Then we had those friends who would keep us stocked with Strippers and Blues that they had caught earlier in the year and now offered some of their bounty to us. This is were I learned some of my love for being in the kitchen as Mom would let me help her whenever it was possible, and the older I got the more she let me do. Mom would do everything from baking fish, to frying it, (never in deep fat, just in light butter almost more of a saute), or putting it in a strew or easy soup. And Dad on the other hand would grill fish whenever he could, fish fillets or some nice fish steaks. Of all the fish my favorite was the Swordfish tails that Dad would do on the grill with just a little bit of lemon and butter, major yum.
    Mom was also not afraid to work with shellfish, from steaming clams and mussels to sauteing scallops, or making an oyster stew that was to die for. Dad and my favorite thing to add to the oyster stew was good old fashion Trenton Oyster Crackers, I believe the actual name is Original Trenton Crackers. Those little odd pillow shaped crackers that you had to take two in your hand and  squeeze together to get to break. We never used those other round disc thinks that were thin and went soggy faster then anything. It had to be OTC or nothing, a spat of butter and some black pepper. Wow this is making my mouth water really really bad.
    The last two things are kind of funny, in that as much as my Dad loved fish and every kind of shellfish and crustacean known to the east and west coast man, he never could do the raw thing. However my Mother did, and from her I found my love for raw Oysters and raw clams and we would share some treats before dinner when we would go out on those rare occasions to eat. Now to top it all off my wife will does not eat oysters at all, nor any raw shellfish, but will eat them cooked about any way you can serve it.
    Last thought, It is times like this in remembering these small things that I miss my Mother the most. She has been gone now for 21 years, taken by cancer at the age of 57. Mom and I had many many special moments in the kitchen, and she taught me how to enjoy cooking. I just wish I would have written more things down, or pushed to get her recipes after she died. But who knows where they all went, some to my sister, but not sure from there. Point is, if your Grandmother or Mother is still living and you shared this bond with her,, male or female you be, sit down with them and go over recipes, write them down, make copies, so when the time comes, you can remember them with memories that will last for generations to come.
    Someone please keep the lamp in the light house lit so I can find my way home, through any storm that may impede my journey, may it burn ever so brightly. Till that day, when you can enjoy seem memories of Old Cape Cod.

    Recipe of the week is gonna a a two-fer. One is a standard recipe for the featured food of the month, the second fits my want to just be fun and find something that is out of the norm. So Shot the first drink, then sip the second, or in whatever order you wish. But as usual do it responsibly.

    Recipe #1: Oyster Shooter

•         1                     Whole Oyster
•         1/2     oz        Tequila (Gold)
•         1/2    oz        Tomato juice
•         1    splash    Tabasco

            Place Oyster in bottom of shooter, then the tequila, followed by the tomato juice (fill rest of shot glass), then top of with Tabasco

    Recipe #2; Oyster Bay Cocktail

•         1    tsp        Anisette
•         1    oz        dark rum
•         3/4    oz    lime juice
•         1    oz        grapefruit juice
•         1    oz        papaya juice
•         1    oz        pineapple juice
•         2    oz        mango juice
•         1/2    oz    sugar syrup

            Add all ingredients into an iced or cold shaker and shake well. Strain into an ice filled Highball glass and garnish with fruit.

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Another Story From My Dad & Crabbies

         This weeks story is just an interesting thought. My Dad and I were together this past weekend as he is preparing to move into a retirement community. We go to talking about the Cape as somehow I always manage to bring it into the conversation. As we were talking about my love for the Cape and the cost of housing today Dad quickly advised not to remind him of the past and some opportunities missed. Now one must know that my Father has never been a financial wizard, has never had a ton of money but has never gone for want or need. My Father has been very blessed to be able to do things most folks will never have the opportunity to do and go places that a lot of us only dream of, and all on a measly pastoral salary and retirement (however his retirement plan is overseen by some of the most respected in the business). So when you understand this, you begin to understand how special coming to the Cape really was when I was growing up. We came because someone gave us a key to their cottage and said "pay me what you can" and really meant it and never expected a dime, although Mom and Dad did some checking and always tried to keep as close as they could with what the area was getting for monthly rentals.
    Over the years Dad said he had several opportunities to buy different places, but because of his lack of financial understanding and more-so lack of disposable finances Dad never made the move to pursue any real estate on the Cape. One of the first places that Dad had the chance to get into was the ground level to some brand new condominiums on Old Wharf Rd. They were built as condo's and not converted hotel space. They have a pool and access to a private beach right across the street, and the views from most of the units can see water without much obstruction. The cost at that time of pre-construction in the late 70's was 29,000. Someone had told Dad if he even just borrow a little for the down payment it would be a wise investment. But Dad did not like to be in debt to anyone and did not want to be put in a position of borrowing money from someone in the church, as he felt and still does that there are those in the ministry that take advantage of some people who are very generous, and Dad did not what that reputation. So Dad passed up that one.
    Then there was a opportunity to buy a cottage in the camp grounds that we used to stay that a cottage became available. Again the people who owned it were willing to work with Mom and Dad on payments and financing. They even had folks that they knew that would rent the cottage when we were not there that were good renters. But again, Dad not wanting to be in debt or feeling that he should take on that kind of financial responsibility.
    Then last one that Dad really remembers and the one that he wishes he could go back and do over again was a retired pastor friend of his lived right on Swan Pond in Dennis Port. Next to his home was an empty lot, Dad says Pastor Hudson said, "Ray, just pay the folks $10.00 a weeks until its paid off, they will be happy to sell it to you and later on in life you can come back and build a retirement home." Dad says to this day if he could have bought anything on the Cape it should have been that piece of land. "But then again if I knew then what I know today", Dad says, "but I didn't."
        Some think my love for the Cape is nuts, many don't understand all of the where's and why's and reasons I do. Some try but never will. Knowing that my love is rooted in someone else's graciousness, someone else's love passed on to me, and someone else's wishes that I could enjoy the finer things of life, then rolled it all into one and was implanted in me that the Cape was where it happened for me. Im still longing, and looking for that day when it will become permanent, but for now it my relay on memories and way to short of visits year after year. Maybe before my Dad is taken to the big sand box in the sky, I will be able to invite him to my house located in the heart of Cape Cod. But until that day someone please keep the lamp in the light house lit so I can always find my way back. Until then,,,,,,
    Recipe of the week is one that comes the wife's Mother's files that she got from one of the nurses that used to work for my Father-in-Law's Podiatric office. It fits right in with the seafood theme we have going for this year and thought this a good place to put it in as  5th week teaser appetizer. So without further ado,, (and no wise cracks here, as this is a family show),
   
        Recipe of the week: Crabbies

•     1             cup        butter - softened (1 stick)
•     1             jar         Old English Cheese spread
•     1 1/2     Tbsp.     mayonnaise
•     1/2         tsp.        garlic salt
•     1/2         tsp.        seasoned salt (this is where I would use Old Bay)
•     1             can        crabmeat - cleaned ( 7 oz can)
•     6             each      english muffins

        Mix together all ingredients (ok minus the english muffins), place in freezer in about 10 minutes to allow to firm up. Spread on english muffins and broil till bubbly. Cut in half and service (or serve whole).

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Road HeadAches & Straw Stack Cookies

           Reading along in the News blog about all the road construction brought on a memories that we will never forget, our trips to and from the Cape before the RT 25 widening and rotary days. I can remember the days, traveling with my family in ye old station wagon. Dad preferred to drive at night as Mom and I would sleep some and the roads were less traveled so it was a much easier trip. The only problem was that we would a lot of times get to the Cape on a Saturday and leave on a Saturday and driving through the night would put us into Rhode Island in the earlier morning. Then onto that dreadful stretch of road that would lead up to the Bourne Bridge Rotary. Many a years we would get into the traffic about 10 AM of so and would just sit and crawl and crawl and crawl. We were fortunate that we did not end up on the side of the road like many others with overheated engines and and heat related car problems. I remember Dad always trying to make up his mind if he wanted to do RT 6 and get caught in the traffic doing the Sagamore Rotary crawl or take the chance and just get over the bridge and do the RT 6A two lane crawl. Most the time Dad chose to just get round the closest rotary and get "onto" the Cape.
    Getting off the Cape was no prize either before they put in the fly over and got rid of the Sagamore Rotary. The only thing I can liken it to is what they are experiencing today with the wonderful construction going on. Traffic getting off the Cape would be backed up sometimes to exit 2 and 3 with slow downs starting at exit 4. And don't think you are going to dodge it by taking that scenic RT 6A route through Sandwich, past the power plant and sneak into traffic without being noticed and just slip over the bridge. I think you could have gotten better results trying to swim across the Canal.
    Todays trips are still filled with some traffic and slowdowns if you pull close to the Cape during peak morning hours on a beautiful summer Saturday. But with widened roads, like RT 25 and RT 6, and a defunct rotary now gone in front of the Sagamore bridge the trips have become much easier to drive. Today we have also learned to stretch out our last day on the Cape and instead of packing up and having to head straight out. We take our time, stopping for breakfast, then doing some last minute shop stops, then finally the last two things we do before leaving is the outlet mall and the Christmas Tree Shop. Once those are done, we are out of money and out of time. Over the bridge and through the pines it's homeward bound we go, ok so a play on an old song may not be what is going through my head as we leave. But I have never had a trip to the Cape that I wished I wasn't doing, and always dread the seeing it in my rear view mirror, knowing that I would not be waking up to the salty air and sandy roads.
    Todays trips are so much easier then they used to be, unless of course you are experiencing bridge repair or construction. But overall they are nothing like the older days of the 70's and 80s.  May I never get tired of the drive that brings me to the Cape and may I someday soon find that when I do look into the rear view mirror that it is my house that I see that I will be returning to later that day. Until that time someone please keep the lamp in the light house lit so I can find my way by soon.

    Recipe of the week is a another no bake but is so fitting for this time of year. Is another recipe from the wife's family collection and is another time tested goody. So bring on the kids (its that easy) and pour up some cider or milk and enjoy some of these fun filled treats.
    This weeks recipe is Straw Stack Cookies

•     6    oz           butterscotch morsels chips (1 bag)
•     2    Tbsp       peanut-butter
•     1    can        chow mein noodles
•     1    can        spanish peanuts (optional)

    Melt in pan, 2 Tbsp, of peanut-butter along with the 6 oz package of Butterscotch morsel chips. Stir in 1 can of chow mein noodles (and spanish peanuts if using) into the melted mixture and mix well. Drop by spoonfuls onto wax paper and refrigerate.

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2009 Vacation Review & Broiled Oranged Scallops

          Vacation review time, as last week this time the wife and I were shopping and gallery hopping by mornings and I was beach laying in the afternoon while she took her afternoon rest. Then by evening, an earlier dinner and just light touring as the off season hours were in force. The weather ended up being better then what had been initially expected and I was able to be on the beach all week with the exception of Friday and if we had not been running around in the morning I could have even gotten some sun then as well. But we chose to do other things.
    For some reason, I think when the wife and I go alone it gets me into more trouble and cost me more then when the kids have been with us. But anyway, here we go, new shops I got sucked into and found some good buys, Cranberry Jewelers in Harwich Port, Mrs Ms Summer House in Hyannis, along with Red Fish Blue Fish, this was a fun little shop. Then there was the Kingsley Gallery in Chatham with all kinds of need things, including bling for the wife. And then under new management and newly renovated Empicure of Chatham with a fine array of wines and sprits including locally produced products. Then the standards that need to be mentioned, the Chatham Candy Manor, what can I say about their Truffles, in my book the best anywhere, the family eats up the rest of the shops chocolates. Then there is the Chatham Beach Dog and Yankee Ingenuity, seems we can't walk out of this shop without leaving some my hard earned dollars in exchange for whatever. Then there is the Cranberry Goose in Harwich Port, by the way he moved this year down the street, I know its late in the season but don't miss him, and then the ever fun Doctor Gravity's Kite Store. And what would a trip to the Cape be if we did not visit the Lemon Tree Shop on 6A in Brewster and the Cook's Shop. The Lemon Tree shop know for its collection of pottery good, from spice jars to goblets to plates and more plus so much more for the garden and yard decorations. Then the Cook's Shop is filled with all kinds a specialty items that any good cook didn't know they needed but were convinced that by the time they left could find use for everything in the shop. Wow what fun. Then finally Mrs. Mugs out towards Sandwich, always a exciting place to go and the Christmas shop a unique little shop with all the Christmas ornaments one could with for plus advent calendars from around the globe. I could go on, but not enough time or room.
    Finally Food,, glorious food, new place for us the Optimist Cafe in Yarmouth Port for breakfast was a pleasant surprise. Medium priced but enough food that we left without want. What a delightful place, we will be looking to going back there. The other new find that some will say what took us so long was the Lobster Claw in Orleans. Yum, what more can I say, we went for lunch, stumbled into a discount we were not expecting and my lobster with and ear of tasty corn and cole slaw was wonderful. Three notable return to eateries, first out favorite pizza place of anywhere we go, DennisPort House of Pizza, start with their in house made Greek dressing for the Greek salad,, Man you need to bottle that stuff and sell it., then finish with a small pizza 'tween the wife and I. Can't beat it, his sandwiches are just as good also. Next is the BBC in Hyannis, Ok British Brewing Company, if you like to sample beers get their sampler, excellent choices for a really good deal price wise, and the food is even better then the beer. I know this is hard to believe sometimes. And last Clancy's in DennisPort on Upper County Road. I have said this before and I will say it again, there is no better place I have been that you get your moneys worth at this place. Cheap no, High end, no, mid range priced but the amount of food you get could feed a small army. The grilled swordfish this year was unbelievable and the after dinner drinks  are more then generous for the price.
    So there is the run down for this year, David M. thank you again for a wonderful stay at Old Landing Motel, you continue to be a gracious and wonderful host. I will look to being back, if I don't by a place sooner, then I will just have to put up the relative there in my place. Thank you for so many wonderful years, and many blessing for you and your future.
    Until then someone please keep the lamp in the light house lit so I can find my way back, hopefully sooner then later, and until then enjoy all your days and memories of Old Cape Cod.
   
    Broiled Oranged Scallops

•     3/4    tsp.     Old Bay Seasoning
•     1/2    pd        snow pea pods
•     1        can      mandarin oranges (15 oz can drained -save 2 Tbsp. of liquid)
•     20-24            sea scallops
•     1/2    cup      Truro Chardonnay (or a dry white wine)
•                             juice of 1 lemon
•                             juice of 1/2 lime
•                             ground pepper

    In baking pan, lightly toss Old Bay Seasoning with snow peas and mandarin oranges. Place scallops on top in baking pan. Mix lemon juice, lime, juice wine and remaining 2 Tbsp of orange liquid. Pour mixture over ingredients in baking pan. Sprinkle with ground pepper. Broil until scallops are lightly browned and tender, between 6-8 minutes.

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