A Sad Arrival Home by Unknown Photographer

mike grella802913886..jpg

This photograph shows the arrival of one of Gloucester’s own, Michael Grella, 21, at Logan Airport in March. Michael, who grew up in Gloucester, enlisted in the Army after graduating High School and held the rank of Specialist.

The photographer is unknown, but was a passenger on the American Airlines flight. Michael’s sister, Jessica Grella, recently posted the photo on her Facebook page, in hopes of finding out who the photographer is. She gave me permission to send it to Good Morning Gloucester.

In the photo you can see the gathering of escorts, Logan Airport Fire Department, State Police, TSA, and family to the right, paying their respects. Many people on the plane had their hands over their hearts, and more paid their respects in the terminal.

Jessica wrote, “I would love to know who the person was who took this photo and thank them. It’s almost like you can see heaven opening up for Michael. Mike, we miss you so much.”
Thanks Joey



My friend Briar Fandetti Forsythe is building a luxurious country inn estate in Rowley, on the Essex Coastal Scenic Byway. The grand opening for Briar Barn Inn is scheduled for November. Last week I toured the Inn with Briar, while it is still under construction.

Set against a bucolic background, everything about Briar Barn Inn embodies relaxation, luxury, and comfort, from the full service restaurant to the art gallery, spa, and swimming pool. Designed by architect Gerald Fandetti, with interiors by artist Charlotte Forsythe, stunning and elegant architectural details abound.

Each wing of the Inn has a unique theme, and design to suit the theme–an elegant silo turned library for example–and each wing has a common area with gorgeous soaring vaulted ceilings. The guest rooms surround an inner courtyard; every guest room is actually a suite, with beautiful arching entryways leading from bedroom to living area, and every room has its own fireplace!  

Stay tuned- more updates on the Inn’s progress to come!

Construction photos of the Inn ~


The restaurant at the Inn is a beautifully designed post and beam barn, and will not only be open year round, but the rustically elegant decor also makes the perfect setting for weddings and special events. Ben Lightbody, Willowdale Estate’s renowned executive chef, partners with local farms, including Cedar Rock Gardens and Aprilla Farm, to offer the freshest seasonal produce and seafood. The full service restaurant will be open to hotel guests and the community, serving breakfast, lunch, and dinner, seven days a week, the year round.

Briar Barn Inn is located in Rowley on the Essex Coastal Scenic Byway at 101 Main Street (Route 1). For more information about the Inn visit the Briar Barn Inn website here. To book your stay call 978-653-5323.

Artists renderings of Briar Barn Inn ~ 

Beautiful Fish: Sturgeon


Large quantities were shipped to Europe from near Ipswich, Mass., in 1635.

The sturgeon makes most of its growth in salt water but enters fresh-water rivers to spawn, as do the salmon, the shad, and the alewife.  Nine weighing between 350 pounds and 600 pounds were landed in Portland, Maine, from the South Channel, Georges Bank, Browns Bank, and Western Bank off Nova Scotia during the period 1927-1935.  About 12 feet is perhaps the greatest length to be expected today. But 18 feet, reported for New England many years ago, may not have been an exaggeration, for sturgeon as long as that have been reported from Europe also.

The sturgeon is a bottom feeder, rooting in the sand or mud with its snout like a pig (the barbels serving as organs of touch) as it noses up the worms and mollusks on which it feeds and which it sucks into its toothless mouth with considerable amounts of mud.

From Fishes of the Gulf of Maine by Bigelow and Schroeder (1953) online courtesy of MBL/WHOI http://www.gma.org/fogm/Acipenser_sturio.htm

Sturgeon have the curious habit of leaping out of the water.  This may explain why:  https://www.nytimes.com/2001/10/21/sports/outdoors-the-lofty-mystery-of-why-sturgeon-leap.html

Al Bezanson


Wednesdays with Fly Amero ~ This weeks special guests: Strungout Playboys @ The Rhumb Line 7pm 4.19.2018

Dinner Specials Each Week!
Wednesday, April 18th – 7pm

First time in for the Boston-based Strungout Playboys, a
unique act know for “fusing country and bluegrass with folk
and classic rock”, creating a diverse and highly entertaining
experience. I say, let’s all come this Wednesday and see
what’s making these playboys so strungout! Starts at 7! ~ Fly
Dinner with great music!
*Each week features a special, invited musical guest
The Rhumb Line Kitchen……now features Janet Brown with some new and healthy ideas!
Plus a fine, affordable wine menu!
4/25 – Lynn Taylor

5/2 – Tony Frontiero

5/9 – Quentin Callewaert

Visit: http://www.therhumbline.com/
Looking forward……to seeing you there 🙂

Local Artist Naomi Lee is exhibiting her art at The Addison Gilbert Hospital Lobby 298 Washington St, Gloucester, MA Through the month of April, 2018

Naomi Lee

Art to me is a feeling, a thought, an expression and then a creation.

I am a self taught artist inspired by the warmth of the sun, calm of the moon, strength of the wind and the power of the sea.

Even as a child I always went to the ocean to sort out my thoughts

I started painting about ten years ago. I love painting in all mediums and or course working with anything else I see as a creation. Especially nature’s gifts I come across when taking my walks along the shore. Driftwood, shells, sea glass, roses and what ever hits my eye at the moment.

I have been part of the Beverly Art Association, Salem Art Association and have been invited to be part of the Fourth of July Marblehead Art Festival as well as being in the Cabot Street Beverly Art Festival.

I hope you enjoy my art.

Something That Comes Out Great In The Air Fryer- Trader Joe’s Birds Nests

Kate Made These Last Night In the Airfryer and They Were Delicious. 12 minutes at 400 degrees

Get them in the freezer section at Trader Joes.  Pop them in the Airfryer and 12 minutes – done!

Made them in our NuWave 6 Quart  Airfryer- Read the reviews here

B073HCC134 Air Fryer Brio 6qt Blk