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Wednesday, February 19, 2020

Waking Mornings & Fillets Magnifique / 2-19-2020

      You ever have one of those days if not weeks that the more you try to think of things the less that comes to your mind. That's this week in small business report. I am trying not to be such a repeat with the exception of my Breweries, Vineyards and Distilleries. But I will really start to get back into those come April/May. I know that we have a couple of our seafood places that will be opening come the first of March, so can't go there yet. So what? Roadhouse Cafe, or Black Cat, Seriously yum. And if you missed it Roadhouse Cafe had one of them deals buster going on through them radio station sites. Yup, I got me one of dem, my Momma didn't raise me to be no fool. Save money on good food always a smart thing, and they dem dere is good food so it is a win, win for me and my stomach. 
      Hello to all, so have you noticed the sun is getting up earlier? First light is now at 6:04 am and last light 5:47 pm. and belong it will be passing the 12 hours of light. The only thing being out here on Cape Cod is that we seem to get the sun as early as it can get. I know there are a couple spots up in Maine that will beat us out but with earlier times, comes those lovely birds that just wanna sing at the top of their lungs at the crack of dawn. My first thoughts at the crack of dawn is how many times can I smack the snooze button on the alarm before I really have to get up and out of bed. And in the summer, the only thing I want to hear about is what is going on in my dreams behind my closed eye lids. But with longer daylight comes warmer temperatures, and that always helps attitudes and outlooks. Birds, will start to return soon, while flowers are prematurely popping out of the ground. The thought of an early spring is very exciting and the abilities to get out without a coat thrilling. Being able to clam without feeling like you have to dress up like Nannock of the North will put a smile on my face any day. So as we have only 9 days left to February, yes this is leap year so one extra day. But then it's March and St Patrick's Day and time for sharin' of the green. But let's not get too far ahead of ourselves, one day, one week at a time. One minute, One hour at a time with daylight getting better. Hang in there to all those light lovers and for those beach combers that means more time to stroll the beach and find those treasures. Regardless of how you feel about it, it is coming, so either let the sunlight in, or tighten up those blinds cause it's getting lighter and brighter earlier, and those birds have one thing in mind, and that's to get you up at the first sight of light. Well it's real, it's true, some of us have to laugh at ourselves on some of the simplest things in life. But regardless of it all, we get to experience it right here on Old Cape Cod, and what better place is there to enjoy those wicked awesome sunrises. Until next time, have a great and wonderful, especially if you can do it right here on old Cape Cod with us.  
      Shopping, this time of year, I have to admit, I am stuck in the office during the days, it's dark by the time I get out of my home office and you just don't feel like doing much or going any place and a lot of places close up at 5pm. But we do have the weekend coming and a lot of places will be open this Saturday. Silver Seahorse is one of them in Hyannis. Great place for some really neat things. She has a great shop and has a delightful staff that are always willing to help you find what you are looking for. So stop in and pick up your lady a nice inexpensive gift for any occasion. 
      If you enjoy leather. the Canterbury Leather shop in Orleans located Jeremiah Square is open year round Mon-Saturday: 9:30 – 5:30 PM Sunday: 10:00 – 5:00 PM. They have the shoes, hats, gloves, jewlery, bags, belts and more. I always enjoy going in and looking and normally come out with something new or finding something that would make a great gift for. Get over the Canterbury and check them out and get something new for your head to your toes. 
      Well this is about it for this round. I'm sorry folks, hoping in about another week or so we will get you some new places and maybe find a new place for suds and grub or at least someplace that I have not reported on in a while. Until then, have a great time shopping and eating right here on Cape Cod. 
      Oh what a beautiful day it is here on Cape Cod. I am telling you, we have not seen this little of snow in February since 2012 when it had less then an inch of snow during the month. So if you think has never happened before, well think again. Then what 2 years later we had one of the worst of all time history. So if we think we are out of the woods of snow, think again. If not this year, maybe next, and if not that year maybe the next. But for this year, we are going to enjoy it every moment it is here. I was up the road and think I saw a couple golfers out hitting the links, or maybe my eyes were playing tricks on me. But it has been nice enough recently to do that. And I have seen more folks out testing the waters with a rod and reel then normal for this time of year. Now I have not gotten of a report for how it is going and what if anything they are catching. But if you are going out, please be sure you have a current license for fishing, remember salt water fishing does require a license now days. Also be sure your boat has it's current stickers and has been check. If you need, give your local natural resource department a call, or your local coast guard office as they could tell you were to have your vessel checked out. For many shellfish collection is still going on, and this year with all the warm weather, getting out has not been an issue for most. As far as the station here, we still have a helium shortage so sending up the weather balloons have been an issue. But other than that, all is, as all is, and life goes on as usual. This is our slow season form the tourist, but remember we host the kids in, while this week is winter break, we will start back up next week with the kid coming, and learning all about what life guard stations were all about and what purpose light house used to play and what they still do today. But past that, we are actually getting a little rest and relaxation and just taking care of some of the small things that I can do in the workshop and indoors. Well thats about it for another week. Yup just as boring as usual, but I am looking forward to opening season and seeing all my friends come back, and meeting new ones as well. Well until then, have a great and wonderful, and especially if you can do it right here on old Cape Cod.    
      Well can we all say MOOOO, I love my meat and I love my beef even more. Now I also believe you can have to much of a good thing. And I am firm believer in variety, so I enjoy chicken, port, any type of fowl and that which calls water it's home. So when you look at the recipe title and you look at my opening statement what are you thinking this is all about. Good old, grass feed, free range beef right? Well your wrong, I love trying to fool folks but I am not good at it. I hope you are not disappointed but we are going fishing this week. I found this and went straight to yum So give it a try, it uses a good fish that goes on sale a lot so it is very economical as well. So for something new from the sea, give this recipe a try. 

      This week's recipe: Fillets Magnifique

    16      oz        fish fillets (cod, haddock or similar white fish)
   1/4      cup      butter
      1      tsp       lemon juice
      1      tsp       Worcestershire sauce
      2      tsp       instant onion
      1      tsp       grated Parmesan cheese
      1      Tbsp    dry bread crumbs

      Place fillets in single layer on heavy duty aluminum foil large enough to fold and seal over all ingredients. Melt butter and add the res of ingredients. Blend well and spread over the fish fillets. Fold and seal edges of aluminum foil tightly. Bake in 400 degrees preheated oven for 30-40 minutes, or until fish flakes easily. Serve on a heated platter garnished with lemon slices and parsley.  This is for 2 servings, so double or triple as needed. `

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