121R East Main Street, Gloucester, MA. (at east Gloucester Marina)
Tuesday and Wednesday Mornings, 9:30-11:30
July 14 & 15: July 21 & 22
Please wear sunscreen and clothes to get messy in
FEE: $65 per week: $120 for both weeks: 10% off for sibling
ALL ART MATERIALS, Water and Snacks provided.
Registration and payment by Friday JULY 10th.
Bob will instruct the children in sculpting, illustrating and painting techniques as well as the elements of size, dimension, shading and more. Come for a gallery showing on each Wednesday at 11:30 to view final creations.
Allergies or other concerns:________________________________
I hereby allow my child/children to participate in the ART on the PIER. I acknowledge that my child/children are in proper health to do so. I will ot hold the Viaus, StudioVO or their property liable/responsible in any legal way should anything occur with or to my child.
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Itâs All About Ice Cream-Episode #5âDown River Ice Cream
I hope you will make these recipes for ultra dark chocolatey cookies for the âgreenheadâ ice cream sandwiches and the fantastic toasted pecan cinnamon blondies with they spiced apple compote to make a wonderful sundae with vanilla ice cream! Thank you again to my friends at Down River Ice Cream on rt 133 in Essex. Go visit them soon and experience their wonderful homemade ice cream, gelato and sorbets. Joe & Amy are doing their part and operating as a âgreen businessâ to keep our environment happy and healthy!
Inspired Cooking airs on Cape Ann TV ch 12 Tuesdays at 8:30, Fridays at 4:30 and Sunday morning at 11:30. I hope you will tune in!
Double Darks
2 cups all purpose flour
1 cup natural cocoa powder
1 teaspoon baking soda
1 tablespoon espresso powder
½ teaspoon kosher salt
16 oz. semisweet chocolate (8 oz chopped)
1 cup salted butter
3 cups granulated sugar
4 large eggs at room temperature
1 tablespoon vanilla extract
Preheat oven to 350 degrees. Line 4 large baking sheets with parchment and set aside.
In a medium bowl, whisk together flour, cocoa powder, baking soda, espresso powder and salt and set aside.
In a microwave safe dish, melt butter and chopped chocolate in the microwave, about 1 ½ -3 minutes (individual microwave power will vary). Stir until smooth and allow to cool slightly.
In the bowl of a stand mixer or with a hand mixer in a large bowl, combine sugar, eggs and vanilla until well blended and lighter in color. Gradually mix in flour mixture and then chocolate mixture and finally chopped chocolate.
Using a #40 ice cream scoop (about 1 ½â) scoop onto prepared baking sheets, 9 to a sheet. Bake 15-17 minutes in preheated oven until cookies are flat and surfaces are cracked.
To assemble, press a large scoop of mint chocolate chip (or another favorite ice cream) between two cookies
Enjoy!
*these cookies keep well in an airtight container for up to a week. You can also make the ice cream sandwiches well in advance, wrap them individually and freeze them until ready to serve.
Cinnamon Pecan Blondies Sundaes with Warm Apple Sauce
2/3 cup salted butter, melted
1 pound light brown sugar (yes, one pound, about 2 1/2 cups)
3 large eggs
1 teaspoon vanilla extract
2 ž cup all purpose flour
2 ½ teaspoons baking powder
1 teaspoon salt
ž cup cinnamon baking chips
½ cup toasted pecans, coarsely chopped
Preheat oven to 350 degrees. Spray 9 x 13 baking dish with nonstick spray and set aside.
In a medium bowl, whisk together flour, salt and baking powder. Set aside.
In a large bowl, stir together butter and brown sugar and extract until smooth. Add eggs and stir until combined. Gradually stir in dry ingredients until incorporated. Mix in cinnamon chips and pecans and pour dough into prepared pan. Wet fingers with water and press batter into pan.
Bake 25-30 minutes until center is just set and edges are lightly browned. Allow too cool about ½ hour before slicing. Serve with vanilla ice cream and warm apple sauce. Enjoy!
Warm Apple Sauce (this sauce is great on french toast too!)
4 tablespoon salted butter
2 tablespoons brown sugar
3 cups cooking apples (empire, gala) peeled, cored & sliced or cubed
Pinch salt
½ teaspoon cinnamon
½ teaspoon freshly grated nutmeg
In a large saucepan, melt together butter and brown sugar. Add remaining ingredients and cook for 15-20 minutes or until apples are soft and cooked through. Serve with cinnamon pecan blondies and vanilla ice cream.
To assemble, cut blondies into desired size and place in a serving dish. Top with a generous scoop of vanilla ice cream and several spoonfuls of warm apple sauce. Sprinkle with additional toasted pecans if desired. Enjoy!
Blondies keep well tightly wrapped or in an airtight container
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Some guesses where “State Fish Pier”, “Sandy Bay Yacht Club”,”Ameri-Cold East Gloucester, but Jade got it with Ameri-Cold on Main St. (really on Rogers St). It’s next to the Gorton’s building, and I shot the photo from the State Fish Pier.
Congratulations, Jade! And thank you to everyone for playing!
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Lowering the sails takes as much work as raising them. And it takes the whole crew and all others to make it work. Lines have to secured. Sails need to be folded and tied down.
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Fish racks make excellent lobster bait. When the tides are running the racks hold in the bait bags much longer so the lobsterman knows his gear is still fishing when other types of bait may have washed out of the trap.
Dinner at Duckworth’s Was OUTSTANDING. The wait staff is really fantastic. They are highly efficient, friendly and do it all with ease- the way it should be.
For more pictures and videos from “The Duck” click this text
Grommets are round, endless rings of rope useful in a myriad ways aboard ship as well as ashore. They are often used as handles for chests, for rings with which to play quoits, to lengthen rope, and in many similar ways.
The grommet is formed of a single strand of rope five times as long as the circumference of the grommet when complete.
Steps
Follow the image above for each of the steps. The original image is from a book running sequentially, hence the unusual numbering but it was thought easiest to stick with this numbering for clarity.
Take the strand and lay one end across the other at the size of loop required and with the long end follow the grooves or “lay” of the strand until back to where you started (Fig. 84), thus forming a two-stranded ring.
Continue twisting the free end between the turns already made until the three-strand ring is complete (Fig. 85).
Finish and secure the ends by making overhand knots, pass the ends underneath the nearest strands and trim ends off close (Fig. 86). If care is taken and you remember to keep a strong twist on the strand while “laying up” the grommet, the finished ring will be as firm and smooth and endless as the original rope.
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Some guesses where “State Fish Pier”, “Sandy Bay Yacht Club”,”Ameri-Cold East Gloucester, but Jade got it with Ameri-Cold on Main St. (really on Rogers St). It’s next to the Gorton’s building, and I shot the photo from the State Fish Pier.
![DSC_1893 [Desktop Resolution]](https://goodmorninggloucester.com/wp-content/uploads/2009/07/dsc_1893-desktop-resolution1.jpg?w=700 "DSC_1893 [Desktop Resolution]")
Here is this week’s Where Zat photo. Good luck!
Owen and his dad Dave made this rope grommet and then soaked it in the water for a short time to stiffen it up.
Good Morning Gloucester 