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Wednesday, December 18, 2019

Cape Cold and More & Stuffed Filet of Sole / 12-18-19

      Hi-de-ho everyone and I hope you are starting to get amped up about the holidays and all they are about, the bowl season, let's face it what says ho ho ho more than ray ray ray sis-boom-bah pound em in the ground. OH well FA-la-la-la-la. So have you rented your llama and stashed your pack to load that llama for the journey to either grandma's house or better yet, how about Mom and Dad traveling to the kids place down south. Remember llamas like it luke warm or better. Ok, I made that up, but the weather here over the next couple days will make you think twice about wanting to day on the frozen lollypop we call the Cape. So I will say it is not quite as bad as when my Dad lived in a house that sat at the banks of Orchard Lake, in Orchard Lake, Mi. You wonder where they phrase comes from as cold as a cemetery, well, get a good breeze blowing across an 806 acre frozen lake right into your back window. Now that's cold. Only comparison is every now and then when the Cape Cod Bay freezes and those folks, especially in Orleans along the shore gets one of those gale winds coming down from Canada right into the bend of the elbow. Now that's wicked (donkey) cold. It's funny how the older I get the more my body, not necessarily my head, but my body does not like the drastic changes in temperature and barometric swings. And were do I choose to call home? Yup right here on old Cape Cod. But next week, the big week it is suppose to mild out in the weather department and be fairly half decent. So I guess this bear can bare it out for the next couple days and make the best of whatever comes my way. Besides my contractor is also done with this kitchen, we actually had the pantry doors hung for a while today. Then they came down so the trim and paint can go on then rehang them, do the final baseboards, transitional strip between the tile and wood floors and we are, done with all that will be don until spring. Then the final shingles go on and then it is truly finished. Ok then I start looking at the final room, (im not even going into the basement, that is just way, way, way out there) the bathroom. So broke and a slave to the present job, and after 33 years looking at another 33 of work to pay off this and the bathroom makeovers. So deck the halls, and put the yule log on, welcome the holiday season before we watch the old year pass, I hope you and yours has a most blessed, and if you are alone, reach out to someone and welcome them in, or dont be afraid to accept someone else's offer. Find someone to be with for the holidays. I will be back here next week, on the eve. In the mean time Have a great and wonderful especially if you can do it right here on old Cape Cod and make the most of everyday and give thanks for every opportunity.         
      Small & Local business report. First jump are our friends up in Truro at Truro Vineyards, at 11 Shore Rd, North Truro or online at We have the winter hours now being posted, they will run from January through March, 12-5 Thursday, 12-7 Friday & Saturday, 12-5 Sunday. Get signed up for their new letter for all the insider tips and happenings throughout the years. See you at the Vineyards one of these winter weekends.
      Also for you beer lovers, remember to stock up on your favorite beer from Cape Cod Beer located at 1336 Phinneys Ln, Hyannis or online at as they will be closed for their winter break the week in between Christmas and New Years. Don't be caught for the big week of football bowl games and out of great beer.
      Wild Birds Unlimited Nature Shop located at 1198 Main Street (Rte.28)South Yarmouth, or online at This is a great shop to take care of all your wild bird needs. Not just a 3 season shop but they are a year round shop that carries a fantastic array of food and feeders, as well as bird houses and squirrel deterrents. If you can't picture where they are at, they are located in the Hearth & Kettle plaza strip on RT 28 in South Yarmouth. Check them out and take care of your birds this winter.
      And last for this week Hot Chocolate Sparrow, located at 5 Old Colony Way, Orleans or online at What a fantastic place to pick up some fun stocking stuffers, or even gifts as in gifts cards. They are not just about Hot Chocolate, although they make some really wicked awesome hot chocolate, but great coffee and an even bigger assortment of teas, yes I said teas. Stop in for a cup and a conversation with a friend, they have great Wi-Fi and makes a great place to study, catch up on emails, if you must, do a little work, or just sit back and relax. Hot Chocolate Sparrow is the place to be in Orleans these coming cold winter days.
      Well to think, it is the week before Christmas and through the lighthouse, everything was stirring and turning, yes even the beacon. (yes that was beacon not bacon, although, Momma was baking bacon for the claim chowder to come this weekend). The holiday ornaments were still hung round the grounds so many a visitor could enjoy them a lot. The seas were all quiet, yet cold as could be and praying no sailor fell into the deep. While visions of ghost ships danced wildly before their eyes. When out of the wonder and fog did appear was an albatross spelling their doom should be near. The fog horn was blaring while the beacon called out, get thee to harbor and safe ye shall be, as I sure knew I did not want them to be lost. As the smell a fresh baked cookies appeared without warning, this story just faded like the fog and the visions. And I realized I better get busy to finish my rounds, as tomorrow I need to get busy with shopping and wrapping. This old sea captain is just not so ready, as he would rather be tending to the guests that have come for a visit. But Momma in her apron and I in my cap, will surely make it, even if Christmas is only one week away. So Merry Christmas to all, and to all, come and visit us here for our lights and festivities, the next couple of weekends. Remember we go through the weekend after New Years Day. Happy Hanukkah as that begins at Sundown on Sunday the 22 and goes through December 30, and since many will be traveling or visiting Merry Christmas to the rest of you. Oh if you find the time I will still be here, if you have the time, and we will have fun together to share a thought or two. Until them have a great and wonderful and especially if you can do it right here on old Cape Cod.  
      Well it's the last of the main events of the surf and turf war, and personally I would not want a steady diet of either, but rotated on a regular basis with poultry and piggy is just my way of eating. Variety, variety, variety, and all in moderation is the way to go about it. I have to say this recipe is a totally tasty tribute to our friends of the ocean. I love fish, and then to stuff it, take it to a whole different level. Not sure if I have ever done my mother's stuffed blue fish recipe or not, but it was to froth at the mouth for. But that is for another time and today we have swimmer that is getting stuffed. I am going to use fresh mushrooms vs canned, but the recipe originally calls for canned. Also since most kitchens don't have fresh parsley I will do it with dried as that is more at hand. All else is as it was given, so before my slobber completely covers the keyboard here, let's get this show on the road. 

      This week's recipe is Stuffed Filet of Sole

   1/4      cup      green onion, chopped 
   1/2      cup      butter
   1/4      cup      fresh mushroom, sautéed
      1      can      cram meat or shrimp/medium or both
      1      cup      saltine crackers coarsely crumbled
      2      tsp       dried parsely
   1/2      tsp       salt
      2      lbs       sole filets (8 nice pieces)
      3      Tbsp    butter
      3      Tbsp    flour
   1/2      cup      dry white wine
      4      ozs       Swiss cheese, grated (about 1 cup)
   1/2      tsp       paprika

      In a skillet, sauté green onions (a sweet onion will work if you dont have green onions), and mushrooms in 1/4 cup of butter and 1/8 cup of wine. In separate bowl put sautéed onions and mushrooms (hang onto liquid in pan) Stir in drained crab/shrimp, cracker crumbs, parsley, salt, and pepper. Spread mixture over fish, then roll fish up and place, seam side down, in a large baking dish. In saucepan, make white sauce using milk, and juice left from onions and mushroom (if need add a splash of temped water) to make 1/1/2 cups. Add rest of wine. Cook until bubbles and pour over fish. Bake for 25 minutes at 350 degree preheated oven. Remove from oven and sprinkle with cheese and paprika and bake for additional 10 minutes.      

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