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 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
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
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
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
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
Modeled by Penelope, who was quite understandably very into it
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
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
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
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
One of my favorite things to eat in the whole world
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.
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
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.