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| Still booking summer rentals for 2008-many prime weeks available! www.capecodrentalcentral.com |
| July Gazette |
| Website of The Month: www.capecodchamber.org |
| 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 Summer Fun www.capecodtravel.com www.sixflags.com www.newenglandwow.com http://www.capecodecotours.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! Taylor playing Teen Angel in Grease! Summer 2008! |
Recipe of the Month... Italian Chicken Salad RECIPE INGREDIENTS: MARINADE 1 (8-ounce) bottle Italian dressing 2 tablespoons Worcestershire sauce 1 tablespoon lemon juice 1 teaspoon Creole seasoning (optional) CHICKEN SALAD 8 thin-sliced boneless, skinless chicken breasts Mixed salad greens Cherry tomatoes 1. Combine the marinade ingredients in a medium-size bowl and whisk them to blend. Set aside 1/2 cup of the mixture for basting the chicken on the grill. 2. Place the chicken breasts in a gallon-size zip-lock bag and pour in the remaining marinade. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, then place it in a bowl and refrigerate it for at least 1 hour, turning it occasionally. Remove the meat from the refrigerator 20 minutes before grilling. 3. Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes. 4. Remove the chicken from the bag and discard the marinade. Grill it uncovered, basting with the reserved marinade. Cook the chicken until it is no longer pink inside, about 2 minutes per side on a gas grill. Transfer the breasts to a cutting board and let them rest about 5 minutes before thinly slicing them crosswise. Serve the chicken over salad greens and cherry tomatoes. Serves 6 to 8. |
| Click arrow twice to view Cape video with music |
| Go Sox! |
