Moving Can Be Murder (37 page)

Realistically, could you have a change of
heart, and want to move back home before too long?

Would you want to try a new location for a
year or two, or make this a permanent move? If the former appeals
to you more, perhaps you should consider renting for a while to be
sure you really love your new location.

What happens if your partner dies, and you
are on your own in a new town?

Everyone’s answers to this quiz will be
different, of course. And there are many other factors which may
play into whatever decision you make about where to spend the next
part of your life.

If you decide to stay in your current home,
here are some resources that can help.

CAPS is a Certified Aging-In-Place Specialist
program developed by the National Association of Home Builders
(NAHB) in association with AARP.

Check out www.nahb.com/caps.

The National Aging in Place Council’s website
has information on all matters relating to safety and Universal
Design. Check out www.aginginplace.org.

The American Society of Interior Design
(ASID) also has an aging-in-place component on its website:
www.asid.org/designknowledge/aa.inplace.

Good luck!

It’s time for
Bunco!

Bunco is a game of dice requiring very little
concentration and skill, which is fortunate because most of the
time, players are talking, laughing, eating and imbibing. To learn
how to play, check out www.buncorules.com. (The wearing of feather
boas and tiaras is completely optional.)

Now, to the important things about a Bunco
party – the food! To make things easy on the hostess, every guest
should contribute an appetizer or a dessert. The Cape Cod Times ran
a contest in December 2010 to choose a recipe for the Bunco party
in this book. There were so many entries it was impossible to
choose only one. So, here are the finalists. This first one I
actually used in the…ahem…body of the book.

Grand Prize
Winner – as seen on Pages 38, 222 and 226

Sharon’s
Marvelous Meatballs
a.k.a. One Bag, One Jar, One Can
Ingredients:
One jar of chili sauce
One can of jellied cranberry sauce
One bag frozen Italian meatballs -- appetizer
size

Combine first
two ingredients and mix thoroughly to break up the cranberry
sauce.
Add frozen Italian meatballs (Stop & Shop’s are a good choice).
Cook on the stove or in a crock pot until the meatballs are heated
all the way through.

In this book,
Sara Miller prefers to make her own chili and cranberry sauces from
scratch, and meatballs from a prime cut of beef she grinds herself
in her own kitchen. But look at the trouble that got her
into!

Thanks
to
Sharon Thompson from
Falmouth Massachusetts
for
this terrific recipe, which is quick and easy but doesn’t look (or
taste) it!

Crab and Brie
Tartlets
Ingredients:
2 cans of Prince Edward Island crab meat, drained
2 medium wedges of Brie cheese, rind cut off
1/4 tsp. Beau Monde seasoning
1 Tbs. good brandy
3 packages Athens mini phyllo dough cups
Fresh or dried parsley
Paprika

In a medium
sauce pan, mix first four ingredients slowly until melted.
Stir well.

Spoon mixture
into phyllo cups.
Place on cookie sheet and sprinkle fresh parsley and ground paprika
on top.
Heat in 350º oven for 10 minutes or until
hot.

Melanie
Garrison, Chatham MA

Oniony Cheese
“Its”
Ingredients:
1 loaf rye or pumpernickel party bread
1 wedge of Parmesan cheese, grated (or make it easy and use
shredded Parmesan)
1 small-medium onion, grated
1/2 cup mayonnaise
Black pepper

Mix cheese and
onion with mayonnaise until moist. Add black pepper. Stir. Spread
on bread rounds and place under the broiler until they are brown
and bubbly – watch carefully so they don’t burn!
You can make these ahead of time, place on a cookie sheet, freeze,
and broil later.

Marie Sherman,
Brewster MA

Versatile
Dip
Ingredients:
1 cup mayonnaise
1 cup grated Parmesan cheese
Secret ingredient (creates a contrast flavor that accents the
Parmesan - but you don’t really know it's there): mix 1 tablespoon
sour cream with 1 teaspoon blue cheese, make into very smooth paste
and add to mayo-Parmesan mix.
Combine ahead and let rest in refrigerator until ready to
serve.
Options to add prior to heating or have available for individuals
to “top” their cheese with:
1/4 cup thinly sliced green onion
1/2 cup drained crab meat (if adding to the cheese before
heating, add single dash of Worcestershire and hot sauce for
additional contrast)
1/2 can drained and chopped artichoke hearts
1/8 cup drained, chopped roasted red peppers
Chiffonade basil or parsley

Heat in
microwave 30-45 seconds, stir and serve warm.
Can be spread on crackers or bread slices and baked or
broiled.
Also great as dip for veggies and/or small lettuce leaf
wraps.

Paulette
DiAngi, www.paulettesredkitchen.com, Osterville
MA

Kristian’s
Shrimp
Ingredients:
1/2 cup olive oil
2 Tbs. Cajun or Creole seasoning (McCormick's works well)
2 Tbs. lemon juice
2 Tbs. chopped fresh parsley (or 1 Tbs. dried)
1 Tbs. honey
1 Tbs. soy sauce
Pinch of cayenne pepper
1 lb large raw shrimp, peeled and deveined
Combine first 7 ingredients in a 9”x13" baking dish. Add shrimp and
toss to coat. Refrigerate at least one hour.
Preheat oven to 450º. Bake shrimp with the marinade, uncovered,
until shrimp are cooked through - about 10 minutes. Serve hot with
toothpicks.

Betsy Menser,
Harwich MA

The Burg’s
Original Sausage Bread Roll
Ingredients:
1 tube of Pillsbury crescent rolls – the full flat sheet
1 lb of bulk sausage, hot or sweet
1 red or green pepper, chopped
1/2 onion or whole (depending on how much you like onions!)
1 Tbs. olive oil (or less if you are using a small skillet)
Shredded Parmesan or Mozzarella cheese
Roll tube of crescents onto a cookie sheet.
Mix bulk sausage with peppers and onions and brown in skillet with
olive oil.

After sausage
mixture is cooked, drain the oil and crumble the mixture over the
bread dough. Spread shredded Parmesan or Mozzarella cheese on top;
roll the entire loaf and close up and bake in oven according to
instructions on crescent rolls tube until golden brown. Slice
warm bread and enjoy!

Mary Leone,
Trenton NJ

Bunco Babes
Crab Dip
Ingredients: 
1 lb crab meat (remove any shell or cartridge)
8 oz cream cheese (softened)
Dash or two of Worcestershire sauce
2 tsp. horseradish
1 Tbs. sherry
Old Bay Crab Seasoning

Mix cream
cheese and next 3 ingredients; gently stir in crab. 
Spray a decorative ovenproof bowl with Pam and add crab
mixture.
Sprinkle top of crab mixture with Old
Bay.

Bake at 350º
for 15-20 minutes.
Serve with crackers or a sliced baguette.

Carol Lloyd
and the Bethany Beach, Delaware, Bunco Babes