Monday, August 18, 2014





A Six Year Old Dream Come True!
In this case, the parent is the victim.

Have fun.


Warning: This dino is about 18 stories high andI have to ask the question, "Has it ever been cleaned?"

Cape Cod Inflatables
518 Main St
West Yarmouth, MA
(508) 771-6060

Friday, August 15, 2014





The Great Escape







This is kind of a secret so don’t tell anyone.

Head out to Province Lands some evening. Fuel your picnic basket with a few cocktails and crowd-pleasing snacks, park your car on the side of the road and head to the shaded path along RT 6.






You might be a bit squeamish at first --it’s like walking through a wormhole. Once you break through, it’s the New World. Sunset City. Total euphoria. There is a good chance you will never want to come back to earth.






(Sand martian. Best hide and seek local on the Cape.)



Our directions last night were cryptic. "Head towards 2:00."




But it was the best pop-up cocktail  party of the summer.




Province Lands
USA

Wednesday, August 13, 2014





When eggplant takes over your garden....



                             

                       
...Eggplants sandwiches

· 1/2 cup all-purpose flour


· 1 cup panko bread crumbs


· 1/2 cup canola oil

· kosher salt



· 1/2 cup fresh basil leaves


1.      Place the flour, eggs, and bread crumbs in separate shallow bowls. Dip the eggplant slices in the flour, then in the eggs (letting any excess drip off), and finally in the bread crumbs, pressing gently to help them adhere.

2.      Heat half the oil in a large nonstick skillet over medium-high heat. Cook half the eggplant until golden brown and crisp, 2 to 3 minutes per side; transfer to a paper towel–lined plate. Wipe out the skillet and repeat with the remaining oil and eggplant. Sprinkle the hot eggplant with ½ teaspoon salt.

3.      Layer the eggplant, lettuce, tomatoes, basil, and goat cheese to form 4 "sandwiches," with the eggplant on the top and bottom of each stack.

Courtesy of Matt Romero



Friday, August 1, 2014





For those of you who  thought you might want to take up paddle boarding this summer, think again where you plop your board ...The news was pretty straightforward today that a 12-foot Atlantic White Shark was tagged off of North Beach in Chatham yesterday -  essential reading for a tourist. 




Oh I forgot to tell you that last Sunday a few weekenders were taking the shuttle from Morris Island to North Beach and coasted into a pool of blood and a not so perky abandoned seal along the way. We are talking about a 5 minute boat ride from hither to thro. Luckily they brought along a stash of summer beach reads, but ( excuse me) unannounced to us, we were in the vicinity  splashing in the waves.  


I did ask myself the honest question...if there were dinosaurs in the water, would I be doing the same pokey backstroke along the shore? 


No,no, no  we would be at the Museum of Natural History in Brewster pretending we were eaten by a shark.





Choose your ocean.
(BTW: This is a great rainy day museum.)
http://www.ccmnh.org

Monday, July 28, 2014

Hallet's on Main





Lucy had her first ice cream Sunday ever.  As she popped the cherry in her mouth she said, "This is the best day of my life, " a phrase she often says as an expression of love.  Today this was lunch.  With summer almost over,  I was raising the bar to summer fun.




Old fashion soda fountain sums up this Yarmouth port local. It's worth the stop. Nostalgic root beer floats, homemade sassafras,  malted frappes, milkshakes...."Famous Clam Chowder." (The menu includes cream cheese and olive sandwiches which is another era altogether.)  Something for everyone. I ordered a BLT wrap and a Hallet's Raspberry Lime Rickey and was happy as a  clam. The ice cream is homemade so you really can't miss!



Hallet's (Since 1889)
139 Main Street, Yarmouthport, MA 
508-362-3362

Wednesday, July 23, 2014




Did you say Red Nun?



We don't want any sailors perishing this summer.  Lucky that a new Red Nun  opened this season in Dennisport. Set your GPS and head that way, it's not far from the beaten track and better yet it's not in the middle of nightmare traffic. There are a lot of good looking people in this bar/restaurant and that's probably because it's next door to Power Yoga of Cape Cod. Another amazing destination that is sure to revitalize you.

Red Nun Bar & Grill Chatham | 746 Main Street Chatham, MA 02633 | (508)-348-0469.Red Nun Bar & Grill Dennis Port | 673 Main Street Dennis Port, MA .



On yourof


Waiting for My Pie in the  Sky


Once in a blue moon, Lucy sits perfectly still and experiences the sacred moment of patience. This is what that magic looks like;  a miniature Buddha on the countertop. Every kitchen needs one.






Baking is not my natural affinity and Lucy knows it, but a blueberry pie was the top of her agenda last night. Perhaps she was waiting for divine intervention. I was waiting for my mother to call with her signature blueberry tart recipe.


Earlier in the day, we went berry picking at Hokum Farm, a giant blueberry patch in Dennis. 









Located off of Route 134 in, there is a little Hansel and Gretel path that leads to a pasture of smiling farmers in safari hats and tall boots. We dressed in the same attire --my philo is "dress like the natives" they must know what they are doing. (Yes, I am tick phobic, too.) The farm provides trays lined with pint size cartons and directs you into the netted patch of Blueberry Oz.  It's heaven on earth. We ate billions of berries before we made it out of the patch.  

Carpe Diem.



....As the hour of bedtime passed and I was just about to lay this blueberry endeavor to rest,  this email arrived.  My mother pulls through. (Again.) It's an award winner.


Iris's Blueberry Tart

1 pint blueberries
2 T. lemon juice
2 Tablespoons sugar
1 1/4 cups flour
½ cup of chopped pecans
1 stick  cold  unsalted butter
add 1 tbs  vinegar    knead  and if time  refrigerate

·         Combine blueberries, lemon juice and sugar and set aside.
·         Cut the butter into the flour with a knife or a food processor. Knead. Add 1 Tablespoon of vinegar and refrigerate for 30 minutes.
·         Roll out the crust between waxed paper.
·         Add ground pecans to the crust
·         Put in spring form pan or tart pan  with removable bottom...using hands spread across surface.
·         Pour the blueberry mixture on top
·         Bake in 350 oven  until golden and then add 1 egg yolk beaten with a little of the white and 1/4 cup sugar...Spoon this over the baked  tart and cook another 10 min or so.


Gluten Free Version Crust 
1 Cup Walnuts
1 Cup Almonds
½ Cup dates/figs or raisons
¼ cup simple syrup or ¼ cup maple syrup or honey
½ cup of shedded coconut.

·        Combine all ingredients in the food processor until moistened.
·        Press the mixture on the bottom and up the sides of a 9'' diameter glass pie dish.
·        Bake until the crust is slightly toasted at 400’, about 12 minutes. The crust will have slipped down the sides, use the back of a spoon to press it back in to place. Cool and add blueberry mixture and serve with dairy free ice cream or mix with  Tal Ronnen's Cashew Cream




Visit their website to see hours and directions to the patch. www.hokumrockfarm.com