Are you into fishing? Are your week days filled with dreaming of where the fish will be biting on the weekends. Does your definition of fishing season know no boundaries and are only bound by the number of layers you have to put on so not to get frost bit. Do you plan your vacation around whether you want to freshwater fish or salt water fish? Do you consider yourself a bass pro master just one fish short or one inch short on that large mouth bass of being on the pro circuit. Well my hat is off to you. Me, I am just a once in a while barely wanna be fisherman. My memories start back when I was just a youngster, and we would go visiting a parishioner of my Dad’s church in Parkersburg, WVa. This old guy had a huge farm just over the river in Ohio and we would go and he would set me up fishing in one of his stocked ponds. I don’t remember catching anything but thats my earliest memory. However once we started coming to the Cape my Dad, (and I’ve told this story before) but Dad would take me over to a friends house who lived on Swan Pond in Dennis Port and we would take his row boat out and I would fish for perch. whatever we caught would take back to the cottage clean and Mom would fry up for us. Also a few of the men from the church we attended here on the Cape had boats and would invite us to go flounder fishing, or some other small. The problem was that my Dad was and still gets sea sick when a small boat is drifting and swaying or rocking. He gets greener than a fresh head of broccoli. So going out deep sea fishing for Stripers, BlueFish, SeaBass he was never able to do for me. After I got married, my father in-law would take me north of central Ohio and had a special place he would go to river fish for rock bass, large mouth and small mouth bass. But that was about it. My Grandfather when he retired and finally moved to Florida used to go fishing quite a bit in Lake Okeechobee, but since we did not go down and visit him as he was living with his sister I was never able to learn from him. As this new year comes upon us, I am hoping to learn a bit more about fishing and start to enjoy going and seeing what I can land. Maybe even one of those coveted Strippers that would feed us for several meals. Or just being able to go to some places and do some kayaking and fishing while visiting different ponds, lakes streams and rivers around the Cape and Massachusetts. This endeavor I will keep you posted on from time to time and let you know if it works out and if I actually catch anything. Until next time have a great and wonderful especially if you can do it right here on old Cape Cod.
This week’s business report, first up goes to The Cook Shop in Brewster at 1091 Main St (6A). I could actually just include the entire Lemon Tree Shops in this. But I want to point out the Cook Shop specifically because of their unique collection of items. They have a great collection of teas, and honeys and specialty items, then if you need a gadget, like a cookie scoop or want a tea ball, spatulas of all sizes and shapes, tea pots, and this is just on the first floor. Take it upstairs and you can find cookware, and bake ware, food processors to espresso machines. You might have driven by before and not thought much about them, but don’t pass them by anymore. If you need they will have and if for some reason they don’t they will help you get. They are open 7 days a week weather permitting 10-5. And while you are there, check out the rest of the shops there in the Lemon Tree, Village they too are open year round.
Next up is restaurant report, Another year round place that is excellent when you need not just a good hamburger but a great hamburger. They are located in Dennis Port at 673 Main St (Rt 28) and are open 7 days a week from 11:30am – 11pm. They do have more than hamburgers, and honestly all their food is outstanding and they have a great local beer on tap selection, one of the best. But we love the burgers, as they put them on English muffins, that don’t get soggy and do not give you tons of extra bread that fills you up instead of the burger. And their fries are yum, yum. So when you just don’t feel like cooking and are craving some far out burgers, try the Red Nun in Dennis Port, You will not be disappointed.
Hi De Ho good friends, What can I say this is week two that the young man has found me without having to do much searching about. Well the end of last week we nearly had ourselves another weather scare but lucky for us most of it moved to the interior of New England and left us folks along out here on the Cape. Now the problem we’ve been having is a might bit of the fog. You get those southerly winds a blown at just the right angle, and the warmer air collides with the cooler air that wants to come visit us from our Canadian friends, and well. Warm and cold don’t usually mix, in fact that’s why our friends east of the great pond have so much of of this fog stuff. It’s all courtesy of our friend the Gulf Stream that comes right up our own east coast and our little spit of land called Cape Cod redirects that stream right over to United Kingdom. Yup no thanks to us for their lovely foggy weather. HA HA. Anyway, I was able to get out the other weekend in between the fog and temperature swings some soft shell clam digging. In just about 2 hours I pulled in a nice ripe amount for me and the lady to enjoy a great Sunday after church meetin’ lunch/dinner. Somehow these cold water delights are some of the sweetest tasting opposed to when the water warms up, they are still good but, nothing like right out of these ice cold waters. Nope much else to report going on, not like the summer months we we have got all the goings on happening. But, just the standard weather reporting and monitoring the radio waves and making sure the equipment is functioning properly. I guess for now this is another rap on it from out here on the cliff of Cape Cod. Hope ya’ll have a safe week and just keep us on the radar for you trip planning come this years vacation. Have a great and wonderful now, especially if you can right here on old Cape Cod.
So desserts are always special for me. I am not picky about much of my food, I will eat just about anything, anytime, anywhere. However desserts have always been one of those things I could take or leave. It’s not that dislike desserts but I just don’t have an overly big sweet tooth. Except when it comes to pies and cheesecakes. These two categories you can just stop the show, hold your horses, do whatever is necessary to put the brakes on, but I love pies, hey they are health right? They have fruit in them (ok a lot of them) right? So score one for pies. Then there are cheesecakes, I was familiar with about 3 different kinds or styles, New York, Philadelphia, Chicago. But in doing my research discovered several other kinds out there I was not familiar with. For a good listing see a good listing on Food Editorials at the following web-address (http://www.streetdirectory.com/food_editorials/snacks/cheese/different_types_of_cheesecakes.html). Or you can check out Wiki at (https://en.wikipedia.org/wiki/Cheesecake). And one last sight so to give you variety is on Broom with a View at ( http://www.broomwithaview.com/2015/07/types-of-cheesecake/). So hope you enjoy reading. So I stick with pretty much the standard American Cheesecakes and they are not as hard to make as everyone wants to make it out to, but it does take a little time and patients but it is well worth the time and effort and I feel confident that many of you out there that have never tried it are capable. So hang with me here as every month we will explore a new cheese recipe and have some fun with it and enjoy, Now it’s time to get on with the show.
This week’s recipe: Brownie Cheesecake
1 pkg German chocolate cake mix
1/2 cup shredded coconut
1/3 cup softened butter
2 pkg cream cheese softened (8-oz pkgs)
3/4 cup sugar
2 tsp vanilla (the real stuff please)
2 cups sour cream
1/4 cup sugar
1 Tbsp vanilla (again the real stuff please)
Heat oven to 350 degrees. In large mixing bowl blend cake mix, coconut, butter, and 1 egg on low speed until mixture is crumbly. Press very lightly into ungreased 8X13x2 baking pan.
Beat cream cheese, 2 eggs (put in one at a time) 3/4 cup sugar, and 2 tsp vanilla until smooth and fluffy. Then spread over cake mixture. Bake 20-25 minutes. Mix sour cream, sugar and 2 Tbsp vanilla until smooth. Spread over cheese cake. Cool. Refrigerate at least 8 hours, (suggestion, cut into smaller pieces as this stuff is rich.)
As posted on CapeCodToday.com/blogs/rockhopper