Harbor Goods wishes to thank our loyal customers who spread good vibes all over Cape Ann throughout the year. As a special thank you, our long and short-sleeved tees are now 20% off.
We’re open evenings and have lots of ideas for anyone needing to finish up their list.
Hours: Monday through Saturday 10AM-8PM, Sunday 10AM-6PM.
33 Main Street, Gloucester
Happy Holidays from the crew at Harbor Goods!
From Pauline Breshnehan-
Rich Healy at Iron Rail gymnastics on Kondelin Rd. in Gloucester will give
1/2 of your first months’ tuition when you enroll in a class by Jan. 6th.2010 to support the Gloucester High School’s gymnastic team. Make sure you mention the High School team or GMG when you enroll so that the girls will get the money.
Iron Rail donates the gym to the GHS team for their pratices and home meets for FREE!
They are at http://www.ironrail.com/ phone 978-282-8855
the team pratices there on Mon and Wed. from 530-830 and Fridays 330-630 if you wanted to meet the team.
thanks so much for your help.
I made this recipe up because I love chicken Marsala and wanted to get the same flavors in an appetizer-but without the chicken. I have entered this recipe into a contest on http://www.mixingbowl.com and if you want to go and vote for my recipe, please go right ahead. You can vote daily until the end of the year. You do have to be a Mixing Bowl member so if you feel like signing up to a great recipe site, go right ahead! I highly recommend the site as a great resource for all types of recipes. And if you make these, please let me know what you think.
These gorgeous little bites are a hit at parties–but be sure to eat them in one bite or you will have a mess on your hands–literally!
Prep time: 20 minutes
Cook time: 5 minutes
Total time: 30 minutes
4 tablespoons salted butter
2 tablespoons finely chopped shallots
2 oz. proscuitto, finely chopped
4 oz sliced button mushrooms, roughly chopped
4 oz. sliced baby Portobello mushrooms, roughly chopped
30 mini phyllo shells
1/3 cup Marsala wine
¼ cup heavy cream
1/3 cup cottage cheese
2 tablespoons fresh chives, finely chopped, plus more for garnish (optional)
Salt & pepper to taste
Preheat oven to 350 degrees.
In a large skillet over medium high heat, melt butter. Add shallots and saute until translucent, about 2-3 minutes. Add chopped proscuitto and brown slightly, about 3-5 minutes stirring occasionally. Add chopped mushrooms and toss with butter mixture. Reduce heat to medium and cook until mixture is nearly dry, about 10-12 minutes.
In the meantime, place phyllo shells on a baking sheet and bake 3-5 minutes until crisp. Remove from oven set aside.
Add the Marsala to the mushrooms, stir and cook again until pan is again dry. Add heavy cream and cottage cheese and cook again until sauce is thickened, stirring occasionally. Remove mixture from heat and stir in chopped chives. Season with salt and pepper to taste
Fill shells with a scant tablespoon of mushroom mixture. Top with a fresh chive segment if desired and serve immediately. Mixture also keeps tightly covered in the refrigerator for a week. Simply fill phyllo with mushroom mixture and bake in a 350 degree oven for 10-15 minutes until heated through. Enjoy!
And here is the direct link so you can vote if you want to:
My good friend, Joanne, has put together this week’s music schedule. So check in out here. Thanks Joanne! I love you!
Here’s the promo for a video I shot with Jackson Cannon for the Gloucester Times website. Look for our weekly GMG show soon.
All of the beverage and cooking videos at http://food.gloucestertimes.com. Complete recipes for every drink are provided as well. You can also see their other beverage videos in the Wine & Beverage Videos category.
click the pic for the video-
Click the pic for the slide show
Never did I think that these calendars would be so popular. Whenever I’m not working, I’m printing, cutting or assembling them. Right after the holidays, I’ll look for a more efficient way to do them for next year.
I’ve been sending them all over the country. If you want any of the three calendars, please order them ASAP. You can also get them at PRESENT and the Harbor Loop Gift Shop. Thanks!
Thanks to Universal Hub for the link-
Here is The USCG website report-
BOSTON — The Coast Guard Cutter Escanaba is continuing to tow the Gloucester-based lobster boat that was disabled Wednesday with five people aboard more than 200 miles southeast of Nantucket, Mass.
Ten to 15-foot seas and 38 mph winds are keeping the Escanaba’s towing speed at about 4 mph.
The crew of the Escanaba is working with the First District command center staff in Boston to determine the safest location to tow the Michael and Kristen to.
The master of the 77-foot lobster boat called for help at about 3:30 p.m., Wednesday when the boat’s engines wouldn’t start. The Rachel Leah, another fishing vessel in the area, answered the calls for help and began towing the Michael and Kristen. The Escanaba met both vessels around 9:30 p.m., Wednesday and stayed with them through the night.
Thursday morning the Rachel Leah’s towline parted, so the Escanaba took over and the Rachel Leah departed.
The original press release can be found here: https://www.piersystem.com/go/doc/778/430007/
Here’s A picture of The Michael and Kristen which is the Gloucester offshore lobster boat which lost power 200 miles out.
Here the Michael and Kristen prepares to offload it’s catch. It’s an offshore lobster boat as opposed to the vast majority of our fleet which consists of inshore lobstermen.
Click the pic for the full sized version-
By Richard Gaines
The 77-foot, Gloucester-based lobster boat, Michael & Kristen, which became disabled and was drifting in high seas about 200 miles southeast of Nantucket on Wednesday, was being towed home by a Coast Guard cutter last night, through wind gusts of some 40 mph.
There were five people aboard the boat, which is owned by the corporation, Fair Winds Inc., according to Coast Guard spokeswoman Lauren Jorgenson. The corporation is headed by Charlie Raymond of Beverly, and the ship captained by Ron Davis of Rochester, N.H.
Ed Collard told me that they were holding a Christmas party at the senior center at McPherson Park on Prospect Street.
Yes we cover the children and the teens at the high school and other events around town but it struck me that this is a story I really wanted to hopefully cover. Thanks to Thom Falzorano and David Cox we got it.
Don’t forget your elders during the holiday season.
Everyone looked liked they had a great time-
Thom Falzorano writes in-
Joey, Here are the pictures I took along with David. Thanks for the call to cover this wonderful event. The Collard family has been doing this for many years and do a great job. What I was impressed the most was Jenna, a high school student has been doing this with along with her family and she is only a Sophomore @ GHS and ED’s future Son in law was there too!!!! What a family! The Collard’s family tradition is what Christmas is all about, giving not receiving!
slide show at 11am