Ok folks I am working between 10-12 hour days right now, 3-4 days a week and the 5th standard 8, but at my age one should be slowing down not speeding up. And with some impending changes coming, as one would say you have to make hey while it's hey making season. I am blessed to still be working, but there is a winter season coming, not my choice, but until then I will be working myself to death, just hope not literally. So my thousand pardons, especially in this harsh times we are in. There is a fine line of encouraging people to come while also being socially responsible and asking to just take your time. Be smart, be wise, please don't overload your cottage or seasonal home with extra people. I have already seen some of this and it just baffles me. And for those who are looking to get to a beach, find a nice spot away from everyone else and mind the Ps and Qs and just remember to be respectful of others. This is not only for those not on the Cape full time but a reminder to us year rounders like I am. I hope you have a great week. and read on please, a couple great businesses, a word from the old Station guard and a great new recipe, remember it's dessert week. Yumm... Have a great and wonderful and safe week right here on old Cape Cod.
Small business report, wow have the restaurants just opened up all around. Now they are still all pic up or take out but seriously they have all just bloomed like my flowering tree. I just hope they all make it. So go take a drive around the block, or go take a drive up and down Rt 6A or across Rt 28. Many of the summer joints are already accustomed to take out so I i know they will do well. Now if we can just get some folks here. I know they are not encouraging a lot of that but our businesses need it, so let's keep as many in business as possible.
I know Cobies of Cape Cod located on Main St in Brewster (aka 6A) is one of those. check out their web site at https://cobies.com/ or check their facebook page out. I have a lot of friends who just love this place and swear by their food. So check them out and have some great eats on the go or in your car.
Another place is The Knack, located on Rt 28 in Orleans. Check out their website, https://
Then there is one of my fun places, Cape Cod Creamery. with 3 locations to service your ice cream needs. South Yarmouth on RT 28, Hyannis in the Christmas Tree Shop OutLot, and in Dennis on Rt 6A. Find their website http://www.
Last foot note,, The Snowy Owl Coffee Roaster and Cafe is open for business. They have a walk up window to do business at instead of going inside. So if in Brewster and you need some great coffee, this is the place to go.
Well, hello folks, this week I am struggling with the thought of all this and were things are going. I'm not the spring chicken or clam digger I once used to be. I am sure the big boys who make the decisions are seriously gonna consider cutting the money to these lighthouses even more, or at the lease to any staff, go completely automated as they have with most of the others. I think the Boston light is one of, if not the last actual manned / womanned station in the US. I love waking up in the mornings, climbing the tower stairs and watching the sun rise over the Atlantic, looking out there for the whale jus lazily cruising along the coast, ok they are out there, don't think I am talking about 1/2 to a mile out, I'm talking way out there. I have watched the ships filled with cargo as well as cruise ships making their way past the outer Cape. And of lately keeping an eye out for those darn pesky sharks. I have loved having the children here, seeing there eyes light up as we talk about the old days of life saving, or talk to them about how the beacon works. Then to see the older kids having so much fun going up to the lamp room seeing just how far they can see, and how important that light really is. But the time is coming. I knew it was coming some day, but in this kind of a position you just never think about, retirement. When some of you are asking, well just as this stupid virus has overtaken us, I am not seeing this place open for Memorial Day as I hopped, and with the regulations they want to put on us and these kind of places I'm just not seeing it happening. So why put it off any long, I was thinking it would hold till the end of the year, but without the summer. I'm not sure what they will do with the old gal, Oh modernized I'm sure, they are getting how real of a help and necessity these things really are. But the rest of it. I just hope they allow a group to come in and keep it as a museum. Thanks to so many of you who have followed us here at the old station. I hope you have at least gotten a new glimps at what we go through here. Sparked a little interest in saving some these majestic ladies. You all make the best you can out of this coming summer, and make the best of all that life has to offer, especially if you can did it, right here on old Cape Cod. Thank you all.. here's to retirement. weee.
Welcome back to dessert week. Wow did ever have to do some change ups. Normally with cookie balls I can find a dozen or more recipes that are the same thing. This however is not the case with these balls. I wanted to do a lemon-lime sugar cookie ball, however the few recipes I found used either store bought dough or you had to find your sugar cookie recipe. This was a little different but still citrusy and fit right into summer. So here is the https://flavorthemoments.
This week's recipe: Key Lime Cooler Cookie Balls
This week's recipe: Key Lime Cooler Cookie Balls
1/2 tsp baking powder
1/4 tsp salt
2 sticks unsalted butter, softened
1 cup powdered sugar, plus 2 cups more for rolling
1 egg yolk
1/4 cup fresh key lime juice (regular lime juice is ok)
1 Tbsp key lime zest
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. In a small bowl, whisk the flour, baking powder, and salt; set aside. In a large bowl, cream the butter and 1 cup of sugar until light and fluffy, about 2-3 minutes. On low speed, mix in the egg yolk, lime juice, and zest until incorporated. Add the dry ingredients, mixing on low speed just until combined. The dough will be very crumbly. Using your hands, knead the dough gently until it comes together and forms a ball. Roll the dough into 1" sized balls and place 1" apart on the prepared baking sheets.
Bake at 350 degrees for 15-20 minutes, or until lightly golden brown. Check for doneness after 15 minutes, as oven temperatures do vary. Place the baking sheet on a wire rack. While the cookies are still warm, roll them in the reserved 2 cups of powdered sugar, and place back on the baking sheet to cool completely. Sift the remaining powdered sugar over the tops of the cookies. Store in an airtight container for up to 2 weeks.
Note: Make sure your key limes are room temperature so that you get the maximum juice out of them! One 1 lb. bag of key limes normally yields 3/4 cup of juice. Freeze the rest! Prep time includes zesting and juicing the limes.
These cookies actually get better as they sit. This makes them a great cookie to ship to relative
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