Day: May 21, 2011

“Art, Rocks!” May 21, 2011 7:30pm

Posted on by capeannpainter

Ok! It’s past 6pm and the Rapture didn’t come. Maybe next time.

Here’s the location in photos. It should be easy enough for most.

The Rock was left at: 7:29pm and 59 seconds.

Goodnite and Goodluck!

The Scene

 

The Location

 

It may not be this obvious! or it will. 🙂

Sarah Cafasso Represents! in the Philippines

Posted on by Joey Ciaramitaro

  Hi Joey,
My niece is in the Peace Corps and has been in the Philippines since the
fall. She is in Coastal Resource Management and is helping their  fishing
community with environmental protection and sustenance. She is in the
Southern Leyte region, which is  below the main island that Manila is on,
and she is on a very remote island.  I sent her a GMG sticker and every time
I write, I reminded her to take a pic for GMG. Well, she must have gotten
tired of my nagging, because she finally did! So you can add Philippines to
your growing list of "representation" !
Best regards,
Valerie Marino

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Did You Know? Meg and Freddo

Posted on by God's Morning

Did you know that Meg is a regular GMG FOB who has been a devoted follower since the blog was only a few months old? Meg and her son, Freddo came into Khan Studio and the GMG gallery on Rocky Neck today to represent (and buy a Did You Know? book and a Sharon Lowe print). Meg, you may remember represented from China on the blog awhile back.
E.J. Lefavour
http://www.khanstudiointernational.com

Coveted Yarn’s "GAS PRICES SUCK PROMO"

Posted on by Joey Ciaramitaro

Through May, come into the store and get 20% off any one regularly priced item. Limit one discounted item per day per customer. Offer ends May 31st 2011.
Thanks! Robert
— Coveted Yarn
121 E. Main St. Gloucester, MA 01930
(978)282-8809
www.covetedyarn.com
info@covetedyarn.com
New Extended Hours: Mon – Fri 10:00AM – 9:30PM

3v3 Youth Basketball League for youth in grades 6-12

Posted on by Joey Ciaramitaro

Event: 3v3 Youth Basketball League for youth in grades 6-12
When: June 5 (Skills night) from 6:00-8:00; Tuesdays June 21 – August 9 from 6:00-8:00
Where: Community Church of East Gloucester, 7 Chapel Street
Registration Fee: $25 prior to May 31; $35 after May 31
Contact Person: Patrick Keeley
If you have questions or would like more information, please contact Patrick at 978-283-6147 or kmkeeley@juno.com

Because Wedding Season is fast approaching………..another clever idea from my friend Beth!

Posted on by laurielufkin

I know this story isn’t really Cape Ann oriented, but since lots of you will either be hosting or attending a wedding shower sometime this Spring/Summer, I thought this was a really clever idea.

This project comes from my friend Beth at www.hungryhappenings.com.  I have posted a few of her ideas in the past, particularly at Halloween, because she is so creative but I think this idea takes the cake!  If you need ideas for pretty much any themed party, check out her blog.

Roasted Garlic Parmesan Cheese Ball Wedding Cake

Ingredients:

1 whole head (bulb) of garlic
1 teaspoon olive oil
2/3 cup blanched and slivered almonds
2 – 8 ounce blocks of cream cheese, softened
3/4 cup freshly grated Parmigiano-Reggiano Cheese (or freshly grated Parmesan)
pinch of salt
optional: pinch of white pepper (don’t use black)
optional decorations: a tub of cream cheese, or edible flowers, or white cheese slices

Ateco 5357 11 Piece Plain Round Cutter SetSpecial Equipment Needed:

4 1/2″, 3 1/4″, and 2″ round cookie cutters
food processor or an electric hand mixer
offset (angled) metal spatula
tin foil and plastic wrap
optional: piping bag fitted with a coupler and a #21 star tip

Instructions:

Preheat oven to 400 degrees (I use my toaster oven for small jobs like this.) Cut head of garlic in half and set on a piece of tin foil. Drizzle olive oil over garlic.  Fold foil and pinch edges closed. Roast in oven for 35-45 minutes until garlic is golden brown. Allow to cool to room temperature. Squeeze the two halves of the garlic to expel the soft roasted garlic. Note: I put my garlic through a garlic press, just to remove the darker outer skin of the garlic cloves, so that my cheese spread didn’t get too brown. It isn’t necessary, but I think the cakes look better cream colored than tan.
Roast the slivered almonds. Pour the almonds into a skillet set over medium or medium low heat. Stir often as they roast until they turn golden brown.  I usually heat the nuts until they just begin to brown, then I turn off the heat and allow the nuts to roast in the residual heat of the skillet.  I don’t worry about burning the nuts that way. Allow the nuts to cool to room temperature.

Combine the cream cheese, grated Parmesan cheese, roasted garlic, salt, and white pepper, if using, in the bowl of a food processor. Pulse until creamy and smooth.  Add nuts and pulse 10 times just to incorporate the nuts.  If using an electric mixer, combine all the ingredients in a mixing bowl, and blend until smooth and creamy, roughly chop the nuts and combine.

Line each of the round cookie cutters with plastic wrap. Spoon the cheese spread into each of the cutters, making sure to completely fill the cutter. Level off the cheese spread using an offset spatula.
Fold plastic wrap over the top of the cheese spread. Flip the filled cookie cutter upside down. You need to make sure the cheese completely fills the cutter. As you can see, in the middle picture, the cheese doesn’t completely fill the cutter on the left. Use your fingers to press the cheese to flatten it out so that it fills the cutter around the edges. If you skip this step, your layered cakes will have gaps where the cakes touch.

Chill for at least 2 hours, and up to several days.

Unmold and unwrap the chilled cheese rounds.  Set the 4 1/2″ cheese round on a serving platter or small cake stand.  Each of the cheese rounds (a.k.a. cake layers) will have a wrinkled looking exterior caused by the folds in the plastic wrap.  This is unavoidable.  To smooth out the top and sides of your cake layers, run an offset spatula under hot water, dry, then use it to smooth the top and and sides of the cheese round. I actually filled a glass with hot water and just dipped the spatula into the water, then wiped it dry with paper towels, and used it to smooth out the wrinkles.  Once you’ve smoothed out the bottom cake layer, stack the 3 1/4″ cake layer in the center on top of the first layer.  Smooth it out then add the third and smallest cake layer and smooth it out.

You can now decorate your cake any way you’d like.  Keep is simple and add a small cake topper, pipe cream cheese “frosting” in a lovely pattern on the cakes, cut slices of white cheese using mini cookie cutters into flowers or polka dots and attach them with a dab of cream cheese, or arrange edible flowers all over the cakes.

Joey accepts award from the Unitarian Universalist Church

Posted on by Alicia Pensarosa

Last night 13 members of our wonderful community were honored by the Unitarian Universalist Church of Gloucester for their outstanding service to the community of Gloucester and beyond, including our boy Joey.  It was a great gathering of people who love Gloucester and wonderful to see everyone getting the recognition they deserve. The Church did a wonderful job putting together the event.

Here is a video of Joey accepting his award.

Come Down To The Dock Today! Saturday May 21st For Abby Ytzen’s seARTS Partner With and Artist Gloucester Fishing 101 Event

Posted on by Joey Ciaramitaro

This is Your Boy Joey asking you to come on down and say hi and take it all in (and there will be some fantastic refreshments)

we will be live blogging the event as well so come on down and get your mug on GMG!

One Page From Abby Ytzen’s Gloucester Fishing 101 Handbook

Click the picture for just one page from Abby’s Gloucester Fishing 101 book which she produced for seARTS Partner With an Artist Program.  there will be many panels on eth walls here at our Dock- Captain Joe and Sons 95 East Main St Saturday from 10-2PM

Click on the picture below to see it full sized and learn some interesting facts for yourself.  I for one was astounded at the breakdown of how many of each different type of commercial fishing boats there were.  42% of the fleet are lobster boats, I had no idea, but this is just one of the factoids that Abby has broken down.  I think if you click on the picture you will get a sense of how easy she made it all to understand even though there is a ton of data in her book and in her exhibit, ANYONE could easily understand it.

-and this is all stuff that anyone that really takes pride in living in Gloucester or loves the fishing industry should know about.

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So be sure to stop on by the dock Saturday 10-2PM

Here’s a map-

Map To Captain Joe and Sons 95 East Main St Gloucester MA 01930

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Abby Ytzen/Captain Joe and Sons seARTS Partner With An Artist Exhibit May 21st

Blown away!  When you can get Pete Mondello, a fisherman for over 50 years excited about a Gloucester fishing industry exhibit you know you’ve done something special.

The way Abby has broken down such an incredible amount of fisheries statistics into an easily digestible visual/artistic/educational/fun presentation with everything you need to know about where Gloucester’s fishing industry has been with data and visuals bringing you right up to the present is nothing short of astounding.

This is an uncomplicated 101 guidebook to Gloucester’s fishing industry which has distilled all the data and will give any person a good basic understanding of what is going on around the Gloucester waterfront.  The way it is broken down there is info for people 7 years old to 70 and it is all incredibly interesting.  Every person who considers themselves a real “Gloucesterite” NEEDS to come see this exhibit.

The Who What When Where-

Who- Abbyy Ytzen Partnering With Captain Joe and Sons

What- seARTS Partner With an Artist Gloucester Fishing 1626-2011 Exhibit

When- Saturday May 21,2011 10AM-2:00PM

Where- Captain Joe and Sons 95 East Main St Gloucester MA 01930

Refreshments provided by Rachel Carver-Brown including Coffee & Tea