“It’s a beautiful day in the neighborhood, a beautiful day for a neighbor.” —Mr. (Fred) Rogers
The house stands empty now, its windows have been washed, its yard tidied and awaiting a “For Sale” sign to be planted. I am excited!
Somewhere I read that neighbors are like stars; you may not always see them, but you know they are there. And if your neighbors are like mine, they are always there to help.
Neighbor Mike and wife Heather never let a day go by without checking to see if I am OK. If my gate is not open in the morning, my phone rings. Neighbors Barbara and Rick were there when the tree fell and cleaned up the debris, as well as many times Rick has hauled my garbage cans to the curb for me. Ah. The love and care of good neighbors!
I am anxiously waiting for the open house to begin. I plan on sitting, along with my neighbors, watching each car drive up, scrutinizing each potential buyer along with the thought… will this couple be the ones who will become my new neighbor, perhaps will become a new friend? Mother Teresa wrote, “Take care of your neighbor. Do you know who your neighbor is?”
I have already made plans to purchase a chuck roast from Ben Lomond Market along with Yukon Gold potatoes, carrots, celery and boiling onions and turn them into a delicious Pot Roast that I will take to my “new” neighbors as a welcome to our neighborhood gift on their moving-in day. I know they will be tired and will welcome not having to cook.
Yes, I am anxious to watch this now empty house become a home once again, with lights on in the evening, a car in the driveway, and perhaps children playing in its yard. Isn’t this what a neighborhood is all about?
Meeting new people, for me at least, is something I always look forward to. So much so that for various fundraising dinners here in our Valley, I offer a dinner for eight in my home to be auctioned off. Last week I prepared the dinner for the winner of Valley Churches United Gala dinner. Clams Casino appetizers were chosen along with a traditional wedge salad, steamed in butter sauce asparagus, quinoa filled tomatoes and Dungeness Crab Crepes. Every plate returned to the kitchen was ‘licked clean.”
The Razor clams for the Clams Casino were purchased from Bell Buoy, a Seafood Cannery in Seaside, Ore., where these very special clams were harvested. Native to the Pacific Northwest, they are not found as far south as California. A delicacy indeed. Bell Buoy packs their seafood for shipping in ice packs, making sure the order is kept ice cold while traveling.
As a main course, I like to make my recipe for clam fritters. This recipe came from my grade school friend, Jimmy Mitby. Each time I visit Jimmy, these clam fritters are on the menu for that evening’s dinner. Both recipes are delicious. Be adventuresome, your family will thank you.
Wishing you a beautiful day in your neighborhood!
CLAMS CASINO
• 24 fresh Littleneck clams or 7 oz can (save clam shells)
• 1/2 cup diced green scallions
• 1/4 cup diced red bell pepper
• 1 minced garlic clove
• 1/4 tsp. Tabasco sauce
• 1/2 cup Panko
• 2 Tbsp. Butter
• Salt/Pepper to taste
Dice clams into 1/2 in. pieces.
Sauté scallions, bell pepper and garlic in butter until lightly softened. Turn off heat and add Panko and Tabasco.
Let sit 15 min. Add clams. Mix and fill each clam shell with clam mixture. Place on baking sheet and bake at 350deg. until just hot.
CLAM FRITTERS
• 1 cup flour
• 1 tsp baking powder
• 1 beaten egg
• 1/2 cup milk
• 1/4 cup diced scallions
Mix all ingredients together and then add:
• 7 oz. 1/2in. diced clams
In a frying pan add enough vegetable oil to a depth of 1/4 inch in bottom of pan.
When oil reaches temp. of 375deg., drop 3 tbsp. of batter in pan and fry each side until golden brown. About 2 min. per side. Serve with Tartar Sauce
TARTAR SAUCE
• 1/2 Cup Mayonnaise
• 2 Tbsp. diced onions or scallions
• 2 Tbsp. Dill or Sweet Relish
• 1 tsp. Worcestershire Sauce
• 1 Tbsp. Lemon Juice
• Salt/Pepper to taste.
Mix well and refrigerate 1 hour.
Colly Gruczelak, a Ben Lomond resident, loves people and loves to cook. Contact her at cz****@*****st.net.
