Food Travel America / Road Trip

Chillaxing on the Cape

After being on the  been on the  go for a week, R&R  was definitley on the schedue and a stop in Cape Cod for a few nights seemed perfect. Before this trip, the only thing I knew about Cape Cod was from black and white images of the Kennedy’s summering there. But that was enough for me to know it was somewhere I’d enjoy. My body was tired from logging so many miles seeing the sights, that a few days of R&R seemed to be timed wonderfully.

Leave it to me to visit a summer vacation area after summer’s over, but that suited me just fine, as the towns we drove through felt sleepy, slow and easy. Going off-season also allowed us to get a fantastic deal on a charming cottage a block from the beach.

Cute cottage to lay my head in Dennis Port, Mass.

The living area of the cottage I never wanted to leave.

Because we’d spent the last week eating out, I was eager to go to the grocery store to pick up rations.We were sent to Ring Brothers, a great marketplace with some of the best purveyors of food in Cape Cod, all under one roof. Nothing cuts the feelings of home-sickness, or burn-out from travel, than going grocery shopping!

The menu for dinner? Lobster of course! Or as Ben kept saying in his best New England accent, “lobsta”!

Our lobsters were “expensive” at $8.49 a pound. These came in at $30 for the pair.

As the sun started to set on a wonderful evening, I took a quick walk out to the beach to try to capture the moment.

With a unstocked pantry, I wanted to keep dinner simple. But with a whole lobster to ourselves, we didn’t need much more than a pre-packed Cesar salad and some sweet corn on the cob. Oh and of course, some bubbly.

I found my new favourite sparkling in a can sold in a 4-pack.

Having a lobster when it’s not New Year’s Eve is a decadent treat to me.

Brilliantly orange (no photo altering), these were the prettiest lobsters I’ve ever seen. But then again, I’ve never been so close to the source before.

We tried our best to finish our lobsters but to no avail.  We set aside the leftovers and my mind went to work with how I was going to use them the next day.

Scrambled eggs with lobster? Lobster club sandwiches? Lobster cakes?

On our second day on the Cape, we decided to go on a drive to explore more of the area. We meandered to Chatham and my love for Cape Cod grew with every passing mile. I am a West Coast girl to the core, but this East Coast seaside living mad me realize that all I need is the sound of the waves and the salty air to be happy.

We stopped in at the Chatham Pier Fish Market for lunch. There were so many amazing things on the menu (mostly fried) but I was in the market for “Cape Cod’s best clam chowder”.

Driving back we spotted a cute little shop that seemed like a place that would make a good pie.

So many pies to choose from, we picked the scrumptious blueberry peach.

We made another stop for rations  for dinner. I challenged myself to use up the lobster without having to purchase too many things and with no pantry staples. We left the store with 5 ingredients. I don’t think I’ve ever left a grocery store with only 5 ingredients before.

On our way back to the cottage I realized we could stop at the Oyster Company where they sell their own grown oysters for a buck a shuck.

Very small but sweet and briny these oysters for a buck are good.

Another evening on the Cape meant another beautiful sunset.

Happily hunkered down for the evening with no plans or reservations, I was in motion to make a fabulous dinner. I decided to make a lobster pasta with pancetta and tomatoes which turned out to be perfect. Perfect like our time in Cape Cod.

Add Cape Cod to the ever-growing list of places I long to return to. Actually in my dreams, we will spend a summer here. Or at least a sleepy September when we get old.

My Cape Cod Leftover Lobster Pasta

  • Lobster pieces – as much as you can scrounge up
  • Corn – fresh & cut off the cob (optional, but really adds to the sweetness)
  • Small can of diced, crushed or whole tomatoes
  • 2-3 very thick slices of pancetta/bacon – cut into small pieces
  • 1-2 cloves garlic minced
  • Angel hair pasta (or whatever you have on hand)
  • Basil or parsley, salt & pepper.

1.  Boil water for pasta.

2. Fry up the pancetta. When it’s cooked discard most of the oil, saving it to the side to add more later if needed.

3. Add garlic and let it sizzle a bit.  Add tomatoes and let the whole thing bubble.  Put the pasta into the water.

4. Add in the corn to the pan if you have it and drain the pasta.  Add the pasta to the sauce. Season with s&p.

Enjoy!

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