Our Saturday Greasy Pole Champion, Joe DaSilva’s, winning walking at 60 percent.
We have so many great places of wellness on Cape Ann! One of my favorite wellness rituals are regular massages!
It absolutely astonishes me when someone says they have never had a massage!
I feel like it should be a part of life’s routine!
Stephanie Mitchell-Thurston, LMT just opened up her own massage spot at Brown’s Mall! Just another awesome business to help re-invent Brown’s Mall.
Stephanie Mitchell-Thurston, LMT
186 Main St, 3rd floor, suite #37
Although I have encountered gallinules in MA, I haven’t encountered them on Cape Ann. This adult and chick were photographed in Florida, where they are plentiful but shy.
“The common gallinule (Gallinula galeata) is a bird in the family Rallidae. It was split from the common moorhen by the American Ornithologists’ Union in July 2011. It lives around well-vegetated marshes, ponds, canals, and other wetlands in the Americas. The species is not found in the polar regions or many tropical rainforests. Elsewhere, the common gallinule is likely the most commonly seen rail species in much of North America, excepting the American coot in some regions.
The gallinule has dark plumage apart from the white undertail, yellow legs and a red frontal shield. The young are browner and lack the red shield. It has a wide range of gargling calls and will emit loud hisses when threatened.
This is a common breeding bird in marsh environments and well-vegetated lakes. Populations in areas where the waters freeze, such as southern Canada and the northern USA, will migrate to more temperate climes. This species will consume a wide variety of vegetable material and small aquatic creatures. It forages beside or in the water, sometimes upending in the water to feed. Its wide feet allow it to hop about on lily pads. It is often secretive, but can become tame in some areas. Despite loss of habitat in parts of its range, the common gallinule remains plentiful and widespread.
The common gallinule will fight to defend its territory. The nest is a basket built on the ground in dense vegetation. Laying starts in spring, between mid-March and mid-May in northern hemisphere temperate regions. About 8 eggs are usually laid per female early in the season; a brood later in the year usually has only 5–8 or even fewer eggs. Nests may be re-used by different females. Incubation lasts about three weeks. Both parents incubate and feed the young. These fledge after 40–50 days, become independent usually a few weeks thereafter, and may raise their first brood the next spring. When threatened, the young may cling to a parent’s body, after which the adult birds fly away to safety, carrying their offspring with them.” From Wikipedia
This week only…
Prime Rib Dinner – $12.95 (while they last)
Wednesday, July 1st – 7pm
Special Guest:Charlee Bianchini
It has been too long since her last appearance as my musical
guest. Charllee Bianchini never fails to sprinkle her magic
fairy dust over the Rhumb Line audience. Pure charm! Don’t
forget, it all starts early… 7pm! ~ Fly
Dinner with great music!
*Each week features a special, invited musical guest
Dave Trooper’s Kitchen…
Prepared fresh weekly by “Troop”… always good!
Plus a fine, affordable wine menu!
7/08 Marina Evans
Coming Soon… Fozzie-kins
J.B. (shhh… he doesn’t know it yet) 🙂
Looking forward……to seeing you there 🙂
Absolutely Love these products! I’m so Impressed with how fast the @STOKGrills and @KettlePizza cooked the pizza! Pizza Grilling is definitely my new Obsession!
Behind the scene prep cooking for last night’s Backyard #Pizza Grilling!
A Special Thank You to @STOKGRILLS & @KETTLEPIZZA, Sclafani’s Bakery and The Cave Cheese Shop. Your amazing products made last night’s cooking taste extra Delicious!
Click Read More for Photo Gallery Continue reading “Sista Felicia’s Favorite Cooking Gadget For Summertime Grilling!”
Check out that bark baby! http://www.thehomiecast.com for the live updates!
4.5 hours in and we’re at 169 degrees internal temp
You can call me Lucy and I will call you my new pal! I am a Super Senior and my super power is “friendship”. I like the quieter side of life, sitting in laps or better yet laying across your chest while you nap! I am playful; love fuzzy mice and balls. I am a talkative and affectionate lady looking for a new companion for my Golden Years, could it be you? Super Seniors Cat Adoption Program is made possible in part by a grant from the Petco Foundation. For more information about Lucy or any of her furry friends please visit the shelter in person or check our website www.capeannanimalaid.org for more information.
Al Contarino and George Peters are the creators and owners Of KettlePizza, an insert system that turns charcoal kettle grills into outdoor pizza ovens for very little money. As it turns out Al’s sister Donna is a regular GMG reader and after seeing my obsession with grilling and that I bought a KettlePizza insert, she suggested that Al and I get together and have at it making some backyard pies.
Well I feel pretty comfortable cooking up meat but when it comes to dough and pizza making obviously I’m gonna enlist Sista Felicia who already has her own dough recipe and multiple pizza recipes in her cookbook- Gifts of Gold (purchase her cookbook here)
Felicia maintained that one of the key reasons for the over the top results besides having awesome equipment in the Stok Drum Charcoal Grill and KettlePizza was the very best ingredients from Sclafani’s Italian Bakery and The Cave
The fun we had making pizzas in the back yard combined with the crazy incredible results makes The KettlePizza system an absolute no brainer must have grill component.
Check Out the KettlePizza Website to Order Yours
You already know how much I love my STOK Grill- check out the STOK system here
Check out some of the results-
Desert Pizza Which I Have NOOO IDEA Where Felicia Came Up With The Idea For A Dessert Pizza But It Was BANANAS!
Captain Bill Muniz landed seven tunas ranging from 400 – 691 pounds dressed, the largest length was over 120 inches. Once again Captain Muniz demonstrates his skill with a harpoon.
Captain Muniz stands amongst seven tunas on the FV Lily
Celebrates with his long time 80 year friend “Jack” the Gloucester Fisherman.
More than 600 pounds of Tuna meat being dressed
Celebrating with family and friends with a champagne toast to Captain Muniz.
Regular Updates On How Our All Day Brisket Smoke Turns Out
Check Out The Live Commentary Here- http://www.thehomiecast.com