When not on the field, she enjoys bike riding, going to the beach and reading. She has had a 32-year professional career in education at the secondary and post secondary level.
Currently Christine has just retired and plans to travel around the world.
Shrimp with Rice
1/2 cup butter
l large onion, finely chopped
1 green pepper, finely chopped
1 1/4 cups raw rice
1/4 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup dry white wine
3 cups hot chicken stock or water
2 tablespoons chopped parsley
1/4 teaspoon thyme
1/2 bay leaf
2 pounds raw shrimp, shelled and de-veined
In a large skillet heat the butter, add the onion, green pepper, rice, nutmeg, salt and pepper and cook, stirring, rice until the rice is golden brown.
Add the wine and simmer five minutes. Add the stock, parsley, thyme and bay leaf, cover and cook ten minutes, stirring occasionally.
Add the shrimp and simmer five to ten minutes, depending on the size of the shrimp.
Remove the bay leaf and serve immediately.
Bob Sherman has recently become the General Manager of the Chatham Anglers. He and his family have been long time volunteers for the Anglers. Bob and his wife Martha have recently retired from their long careers as public school administrators. Bob’s son Matthew is the New England and Eastern Canadian Area Scout for the Chicago Cubs. The Sherman family has been long time residents of Norwell, MA.
Summer Corn Salad
Fresh native corn is in
abundance during the summer
months. Often after a big family
barbecue we had leftover corn on
the cob and this recipe is a great
way to use that leftover corn. Just
stand the ears up on end and use
a sharp knife to cut the kernels
off, close to the cob, by slice
down the ear. If you have no left
over corn and want to use fresh
corn, follow the directions below
for cooking and quick cooling the corn.
5 – ears of corn – shucked and boiled for 5-7 minutes and put into ice bath for quick cool.
Once cooled stand ears up, in a large bowl and using a sharp knife cu down the length of the cob to remove the kernels. You may have to break up some of the kernels in the bowl once you are finished.
1/2 Cup chopped red onion
3 Tablespoons of olive oil
3 Tablespoons of red cider vinegar fresh basil that you have julienned into thin ribbons
salt and pepper to taste
Stir to combine all ingredients and chill. This can be easily doubled for a larger salad.
Peter was born in Delaware and eventually found himself in New England. He came to the Cape in 1972 not knowing much about Cape Cod’s status as a resort destination…let alone the Cape Cod Baseball League.
Realizing quickly this was a magic place and a great place to raise a family, he purchased a home in 1973 in Brewster and is in the same house today. Three children were raised in town and all attended the Nauset schools. Now, 40 years later, he appreciates most of what the Cape has to offer and still finds nooks and crannies not discovered before.
In 1988, Blatz was approached by a founding father of the Brewster Whitecaps to get involved with the beginnings of a new franchise… The Brewster Whitecaps. Timing was off as child number 3 was just born…we have priorities! As the younger children grew he came to know more about the CCBL and attended the games in Orleans where many autographs were obtained. In 2002, Blatz again was approached by one of the Whitecap’s family and wondered if he would host a Cape league player. It seemed a natural at that time with young children and with the OK of his wife Annie, they added their “4th child”.
It was a magic summer with the college “kid” staying at home playing board games with his children. Blatz was hooked and 10 years later is still hosting players. His involvement with the Whitecaps has grown as well…now completing his 3rd year as president of the Brewster Baseball Club. Currently, 3 college athletes that have stayed with Blatz are in Major League Baseball and the most fun is watching the progress through the minor league ranks.
His presidency may soon be over but there’s no end in sight to having a “summer child”.
ORIENTAL BROCCOLI SLAW
½ bag shredded carrots
4-6 scallions, chopped
¼ cup vegetable or canola oil
2 oz. sesame seeds
2 oz. sliced almonds
2 pkgs. Ramen noodles (only
Use 1 flavor packet)
Heat oil in frying pan. Add sesame seeds, almonds, Ramen noodles (crumbled) and 1 flavor pack. Stir frequently; don’t burn. Cool. Just before serving, toss noodles with broccoli mix, carrots and scallions, then add marinade. Toss to mix thoroughly.
¾ cup vegetable or canola oil
¼ cup brown sugar
2 Tbls. light soy sauce
2 Tbls. vinegar
Scott Pickler, aka “Pick” has been the Yarmouth/Dennis Red Sox manager for the past 15 years. He is always trying to assure us he has the best job in America. Pick winters on the West Coast at Cypress College in Anaheim, California, where he has managed for the past 29 years (and has been chosen National Coach of the year 4 times for CA Junior Colleges). He loves his fabulous summer job coaching some of the best college players in the nation for the Yarmouth/Dennis Red Sox. Pick shares a recipe from his friend Chris for the BEST LEMON CHICKEN RECIPE ever!
POUND AND FLATTEN CHICKEN BREASTS BETWEEN PLASTIC WRAP SO NOT TO TEAR……TO ABOUT ¼ “ (I use chicken tenders as they do not need to be abused so much. If you use regular chicken breast a good idea is to filet them.
IN ZIPLOCK BAG, SEASON FLOUR WITH SEASON SALT, PEPPER, GARLIC SALT, ETC.
FLOUR BREASTS AND FRY IN OLIVE OIL AND BUTTER AND CHOPPED FRESH GARLIC ( I ALSO ADD: INTERNATIONAL CLASSICS VINAIGRETTE BREAD DIPPING SAUCE) You do not need to cook too long as the chicken is thin and cooks quickly.
REMOVE TO WARM PLATTER WHEN DONE….(PUT AN OVEN PROOF PLATTER IN OVEN SET TO 250 )
ADD WHITE WINE TO PAN AND COOK DOWN….about 4 minutes or so
ADD 2-3 TBLS. BUTTER AND THE JUICE OF 1-3 LEMONS…ABOUT 1/3 CUP, I also put in grated lemon rind from one lemon…. HEAT AND LET SIMMER JUST A MINUTE, THEN POUR OVER THE CHICKEN.
Leftover sauce great for dipping too! Enjoy!
Kim’s introduction to the Cape Cod Baseball League came through her friendship with Peter Scarafile (spouse of Judy Scarafile, League President) whom she met through the Big Brother Big Sister program. They’d known each other for more than 22 years when Scarafile asked Kim if she would host a college ballplayer from the Hyannis team. That was 1998. She decided to take 2 players so they could talk to each other about the game, since she was not really a baseball person. Kim even read the newspaper to her players, asking “what does ‘fanned a batter’ mean?” She’s learned a lot over the years but she admits that, sometimes at meetings, comments still go right over her head.
Before long Kim became the secretary of the Hyannis Mets, now the Harbor Hawks, where she became involved in the unseen process that is involved in putting a team on the field for 22 home games. This group meets monthly all winter long and often breaks into smaller sub committees for detail work.
Kim soon went on to join the Board of the Cape League as their Secretary, working closely with Judy Scarafile, whose sense of community involvement is very contagious. There is also a lot of Committee work at the League level and one of her favorites was working on the All Star Game Committee. The League had 3 of those games at Fenway and Kim worked with the volunteers who sold raffle tickets and programs.
Along the way Kim has met some great college kids and their parents from around the country. She’s been lucky enough to have been invited to 2 of their weddings, one at Babson and one in South Carolina 8 years later!
Kim has met and worked with many of the great volunteers who are involved with Cape Cod Baseball on the Team and League levels, and now considers many of them to be good friends.
Kim doesn’t cook very much but when she does, it tends to be appetizers or desserts. This recipe for Chocolate Chip Meringue Cookies is one of her – and her many volunteers’ favorites.
2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
½ tsp. vanilla
¾ cup sugar
½ package chocolate bits
½ cup nuts (optional)
Beat egg whites until foamy. Add salt and cream of tartar. Beat stiff – not dry. Add in vanilla. Add sugar, 2 tablespoons at a time, beating after each addition. When the mixture peaks, fold in chocolate bits and nuts. Drop by teaspoonfuls onto cookie sheet lined with brown paper or parchment paper. Bake 20-25 minutes at 325 degrees.
Hints: Line cookie sheets with brown paper. This recipe will make about 75 bite size cookies when a teaspoon is used. Recipe is easy to double; I usually do. Cookies are done when slightly browned and “crispy” to the touch. Cookies do not spread while baking, but remain the same size. I fit 50-60 on one cookie sheet.
Peg Rose has been going to Cape League games since the 1950s when as a young girl, her father took her the games and the league was made up of town teams. She has been a volunteer for the Harwich Mariners since 1984 and sits on the Mariners Board of Directors. Peg usually can be found in the concession stand on game days. She has two adult children. Her son is a football and hockey fan and her daughter isn’t interested in sports at all! For the past 13 years, Peg has been employed as a secretary in the Yarmouth Health Department. Peg shares her recipe for Pasta con Brio. The recipe serves 8 (but maybe 3 or 4 if the diners are current Mariners players!)
Pasta Con Brio
1- 27 ½ ounce jar pasta sauce with vegetables
2 T dry white wine
8 oz pasta of your choice
2 C broccoli florets
2 C sliced zucchini
1 C red pepper strips
¾ C sliced pitted ripe olives, drained
1 C shredded Parmesan cheese
In small saucepan, stir together pasta sauce and white wine. Heat to slightly boiling and reduce heat. Simmer uncovered for 10 minutes.
Cook pasta according to package directions. During last 2 minutes of cooking, add broccoli, zucchini and red pepper to pasta cooking water. Drain pasta and vegetables. Spoon sauce over hot pasta and vegetables. Sprinkle with olives and cheese. Makes 8 servings. Yum!
Tino DiGiovanni has been involved with the Hyannis (Mets) Harbor Hawks since 2003. He and his family have housed many players through the years and Tino is currently the President of the franchise. He and his family moved to Cape Cod from Mansfield, Ma in 1999. Tino owned an Advertising and Marketing Agency for many years before selling his interest last June. Sports has always been in his life, especially playing and coaching. He has been married for 51 years with four daughters and six grandchildren.
Tino is more like a sous chef than a chef. But, the Turtle Dessert is the centerpiece of his creative offerings. His players love it!
1. PLACE 8 ICE CREAM SANDWICHES IN A 13X9 BAKING DISH.
2. SPREAD CARAMEL SAUCE EVENLY OVER THE SANDWICHES.
3. SPRINKLE EVENLY WITH 1 CUP PECANS. TOP WITH REMAINING
ICE CREAM SANDWICHES.
4. SPREAD WHIPPED TOPPING EVENLY OVER SANDWICHES…
5. SPRINKLE REMAINING 1/2 CUP PECANS
6. COVER AND FREEZE AT LEASE ONE HOUR.
7. LET STAND 5 MINUTES BEFORE SERVING
8. CUT INTO SQUARES AND DRIZZLE WITH WARM HOT FUDGE SAUCE.
NOTE: CAN MAKE ONE HALF OF THIS RECIPE…ENJOY!!!
Thomas P Gay, Esq. was elected the President and General Manager of the Gatemen in the Fall of 2009. He and his wife Sheri are very active in the organization. They both are members of the Executive Board, Board of Directors and have been a host family for many years. They enjoy the fact that players become an extension of their family and have been lucky enough to have two players who lived with them make it to the Major Leagues — Brandon Buckley (1997) and Jeremy Sowers ( 2002 & 2003) now with the Cleveland Indians.
Prior to joining the Gatemen organization as Asst. GM in 2006, Tom was a coach and the President of the Gateway Babe Ruth League and Commissioner of the South Coast Baseball Alliance. A native of Taunton, Mass., he is a graduate of Salem State College and Suffolk University Law School. He is a partner in the law firm of Gay & Gay, PC in Taunton, where he has practiced law for over 34 years. A past assistant district attorney, he was selected to be one of the prosecutors in the re-enactment of the trial of Lizzie Borden before the Bristol County Superior Court in November 2009. He was the recipient of the 2008 Massachusetts Bar Association Community Service Award recognizing his efforts on behalf of the youth of the Wareham/Marion communities. However his most treasured recognition is the acknowledgement he received last summer from his former Babe Ruth players who rewarded him with three league championships and two appearances in the State tournament.
Tom shares his recipe for Quahog Spaghetti Sauce, a favorite of the Wareham Gatemen.
QUAHOG SPAGHETTI SAUCE
12 or more medium to large quahogs, streamed & cleaned
1 cup olive oil
½ cup butter
4 cloves of garlic
1 cup of the quahog juice ( let it settle and take from top to eliminate any sand)
½ tsp. Salt & Black Pepper
1 cup fresh chopped parsley
Mix quahogs, parsley & garlic together and run though a meat grinder.
Add oil, butter & quahog juice and cook in a sauce pan on medium heat, (slight boil) for about a half hour.
Cook spaghetti (angel hair or thin spaghetti)…..drain add sauce.
Serve with fresh Parmesan cheese (to taste). Enjoy.
Best served with garlic bread and a garden salad