Day: December 2, 2008

From Randy Oneil- Bruins Ticket Auction To Benefit GFAA

Posted on by Joey Ciaramitaro

From Randy-

“Here is the deal.    I have two tickets for next Monday’s Bruins – Tampa Bay Lightning game.  To raise money for the Gloucester Fisherman Athletic Association (http://www.thegfaa.org/) , I am putting together a silent auction exclusively for GoodMorningGloucester readers.  These are great seats in Loge Section 13.  The face on the tickets is $85 and the opening minimum is $170.  100% of the purchase price will be going to the GFAA (you can make the check out directly to the organization for tax purposes).  Send me an email with your best offer and I will let you know what the current high bid is.  My email is eroneil@yahoo.com.  I will also make arrangements for payment and pick up either in downtown Boston or downtown Gloucester.  The auction ends Thursday night at 6PM.  Good Luck and Thanks Much.”

Randy

The Mrs’ Gorgonzola Stuffed Pear Recipe

Posted on by Joey Ciaramitaro

After at least five desperate pleas The Mrs came through-

The Mrs’ Gorgonzola Stuffed Pears, originally uploaded by captjoe06.

From The Mrs-

Joe,
Pear recipe attached, please give credit to my friend the Barefoot Contessa.

3 ripe Anjou pears
Freshly squeezed lemon
3 ozs coarsely crumbled blue cheese
1/4 cup dried cranberries
1/4 cup walnut halves toasted and chopped
1/2 cup apple cider
3 tbsps port
1/3 cup light brown sugar lightly packed

Preheat oven to 375
Peel and slice pears lengthwise into halves. With a small sharp pearing knife, remove the core and seeds and make a round well in the center for the filling
Trim a small slice from the back of the pear so they will sit in the baking dish without tipping over. Toss the pears with lemon juice to prevent them from browning.
Gently toss the blue cheese, cranberries, and walnuts in a small bowl. Divide the mixture among the pears mounding it on top of the indentation.
In the same small bowl, combine the apple cider, port and brown sugar stirring to dissolve the sugar. Pour the mixture over and around the pears, basting occasionally with the cider mixture for 30 minutes or until the pears are tender.