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
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.
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.
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.
the eggplant, lettuce, tomatoes, basil, and goat cheese to form 4
"sandwiches," with the eggplant on the top and bottom of each stack.
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
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
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 .
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.
1 pint blueberries
of chopped pecans
stick cold unsalted butter
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.
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
½ cup of shedded coconut.
Combine all ingredients in the food processor
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