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| Off-Season Getaways at discounted rates! Many great vacation properties available all year long. Enjoy the peaceful Cape! |
| March Gazette |
| Website of The Month: www.visitingnewengland.com |
| www.craigslist.com Great site for Cape Cod items- You can browse for sale items, community listings, personals, pets, etc. Post your free classifieds ads too! Browse ads everywhere in the USA! |
| Websites for Spring Fun www.capecodtravel.com www.visitnewengland.com www.newenglandwow.com www.capecodtravelguide.com |
| Taylor Hicks Fans-New England Soul Patrol Click here for info or to join us! Newly added Message Boards! Click here for more Taylor videos of live performances! |
| New England Clam Bake Ingredients 2 to 3 pounds rockweed (or fresh spinach blended with 4 teaspoons salt) 4 tablespoons light olive oil 4 (1-1/2 pound) live lobsters 8 ears of corn, shucked 4 pounds steamer clams, soaked to remove sand 1/2 pound unsalted butter, melted Directions Into a clam-steamer or large kettle (about 20 quarts), pour 1 inch of water. Divide the rockweed or spinach and salt in 4 equal parts. Place one quarter in the bottom of the steamer, and nestle the lobsters on top. Cover the lobsters with another layer of rockweed, and position the corn on it. Cover the corn with a third layer of rockweed, and scatter the clams over it. Cover the clams with the last of the rockweed. Bring the steamer to a boil over high heat, covered, and steam the "bake" for 30 to 45 minutes, or until the clam shells have opened wide. Divide the lobster, clams and corn between four large platters, and serve with equal portions of melted butter. Discard the rockweed. Yield: 4 servings |
| Click arrow twice for fun Taylor video! Heart Full of Soul book released July 10, 2007 |
Recipe of the Month... Bailey's Chocolate Mousse Pie Serving Size : 4 6 ounces Ready Crust (graham/choc) 1 package Unflavored gelatine (env) 1 teaspoon Vanilla 3/4 cup Milk 3/4 cup Bailey's Irish Cream 6 ounces Semisweet choc chips 2 cups Frozen whipped topping Choc-dipped strawberries* (as garnish, if desired) In saucepan, sprinkle unflavored gelatine over milk. Let stand about 1 minute. Stir over low heat until gelatin is dissolved, about 5 minutes. Add chocolate and continue cooking, stirring constantly until chocolate is melted: stir in vanilla. Remove from heat and stir occasionally, adding Bailey's about five minutes after removal from heat. When mixture forms mounds when dropped from spoon, fold in whipped topping. Turn into crust. Garnish with more whipped topping (or real whipped cream, later, by preference) and strawberries (if desired). Chill at least 4 hours before serving. |
| Click arrow twice to view Cape video with music |
