Fun times in #Barnstable with Penelope

Ok, so real talk, I hash tagged Barnstable because I figured no one else will and it would be funny.  It’s a tiny little town in Cape Cod, but boy is is amazing:

barnstable yaaaas

Barnstable for life, homies

Mike’s coworker has a very nice little beach house in the Cape, and has been inviting us up for… well… over a year to be honest.  The timing finally synced up for a night’s journey, and it was really amazing

packing ugh

Not so amazing: drunk packing apres Talcott the night before, thankfully I got to sleep in the car.

Penelope is a real water baby – I think she is party mermaid- so I figured she would enjoy herself

p in her cover up

And she also got to model this fetching cover up – with googly eyes!- from Auntie Cait she loves it

After a quick, mercilessly traffic free drive up (which would not repeat itself on the way back, ugh) we arrived in Barnstable and headed straight to the beach, via boat

barnstable marina

Which is always the best way to get to the beach

I was strongly reminded of a wonderful spot in Jupiter, FL, that we used to frequent quite often before moving up north – Peanut Island!   But Barnstable is even the next level of the sand levys at Peanut – the entire beach is swallowed up by the sea at high tide, only to emerge again at low tide

im on a boat

Which makes for a beautiful curve and some seriously flat skylines.  I feel like I finally understand the current Wadsworth matrix by Ruben Ochoa – which conceptualizes a perfectly flat beach skyline in minimalist terms.

The Nannis are most excellent hosts and provided sandwiches, bloody mary cocktails, and a sweet jet ski modeled by Penelope

jet ski baby

Modeled by Penelope, who was quite understandably very into it

flip flops and bloody mary

Hello, bloody mary in the flat sand!  Nice to see you

In addition to the generous libations poured by our hosts, I provided a Hartford staple: Onyx Moonshine

onyx on the beach pretty

Seen here getting the glamor shot it deserves

The limited edition, summer edition Onyx is infused with cranberries from Cape Cod, so it seemed appropriate to bring it home.  And our hosts had Ripe Agave Lemon Sour mix in the fridge (again, good people) so we were in good shape for mixers!

As well as fun beach cocktails, we enjoyed the time honored New England of clamming.  OK, it was actually musselling.  The nature of the flat sands creates natural divots where savvy bivalves can hang out, even at low tide

musselling

And even savvier humans can harvest them

Penelope was more interested in taking the mussels OUT of the bucket vs putting them in, but she enjoyed herself regardless – I am still convinced she is a baby Lisa Simpson

tankini

She also rocked a fetching tankini

Because of the nature of the disappearing beach, we were forced to pack up and leave around 3 – just as the sun started to peak out – doh!  But it worked out well for the dinner festivities as the guys left for lobstering and we were awarded with an enormous, stunning dinner, pulled fresh from the sea

mussel and wine

One of my favorite things to eat in the whole world

yummy plate 2

A really gorgeous plate: fresh lobster, salt potatoes, and zucchini enchiladas

I’ve read about salt potatoes before – a Massachusetts staple – but I’ve never had the pleasure of trying them.  They were so good and simple to make – just baby potatoes boiled with salt (I mean, obviously) the flavors were perfect with the seafood, and the zucchini enchiladas were also delightful and a great recipe to have on hand when the zucchinis really come into season in the next couple of weeks.  I’ve copied it below in case anyone would like it!  Thanks again to our hosts for having us to stay – it was really an awesome mini-trip of food, beach, and general fun.

Zucchini Enchiladas

Ingredients:

10 oz Mexican chorizo

1 c yellow onions, diced

1 tbsp fresh garlic, chopped

1 tsp fresh oregano, chopped

1 tsp ground cumin

½ tsp ground coriander

1 can pinto beans, drained and rinsed (15 oz)

1 can diced green chiles (4 oz)

Salt and pepper to taste

1 can red enchilada sauce (15 oz)

4 zucchini, halved lengthwise

8 oz shredded pepper jack cheese

Prep:

Preheat the oven to 425 degrees

Scoop the flesh from the zucchinis and set aside

Cook the chorizo in a large sauté pan over medium high heat till browned.   Drain and set aside. Use a bit of the drippings to sauté onions, garlic, oregano, cumin and coriander until onions soften. Stir in beans, chiles, and return chorizo to the pan.

Spread ¼ cup enchilada suace in the bottom of a 11 x 15 inch baking dish. Sprinkle salt over the zucchini and place in the dish. Spoon heaping helpings of the filling into each ‘boat’ and top with cheese and remaining enchilada sauce. Cover dish with foil and roast 15 minutes. Remove foil and roast enchiladas until zucchinis are fork tender and cheese melts – another 20 minutes. Let rest 5 minutes before serving.

 

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5 thoughts on “Fun times in #Barnstable with Penelope

    1. lol Kerri yes. to all of the above. actually the matrix thing really bugged me because I love conceptual art, but I just didn’t see the beach in his work, but after seeing the flat beachline in Barnstable it really made sense 🙂

      Ps. P misses her auntie

  1. Hahahah she is totally Lisa from the Simpsons! Brilliant! I loved that Onyx glamour shot. Yes glamour with “ou”. So much cooler than the US way of spelling it. Anyways, they should use that in an ad or something!
    Mmm potatoes and lobster and enchiladas oh my.

    1. it was a VERY nice last hurrah before my cleanse. I feel like a rabbit today but also pretty brilliant health wise so it’s worth it! and yes, it was really fun doing the Onyx glamour shoot 🙂

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