Hi Joey, a few photos of bread!!

A Fantastic Local Cape Ann Recipe: “ Nisu” from the Finnish Community on the North of Cape Ann,  who came as stonecutters for the local granite  in the 1800’s.

This recipe is on page 95 of my book “ The Legacy of Three Melissas” ( available on Amazon $2.99 on Kindle and $17.00 paperback) which is a collection of historic Cape Ann Recipes and associated stories from my family’s many local Bakery, Restaurant & Inn businesses during the the 20th century.

Link to purchase:

The Legacy of Three Melissas: Authentic and Original Cape Ann Recipes Paperback 

This recipe is one of those really delicious things that came to me via my sister Shelley Laine, who got it from Jack Chisholm from East Gloucester, Brad Chisholm’s father who got it from a woman named Vivian in Lanesville circa 1966.  Typical Cape Ann Provenance.The real secret to making this loaf super authentic is to use a mortar & pestle to grind the Cardamon seeds. You can use ground cardamon but the real way is to use a mortar & pestle to grind the spice, you buy the cardamon pods and take the seeds out of the center. You also must brush the buttered loaves with leftover strong coffee and then sprinkle with sugar. A delicacy of the highest order! #nisu #nisubread #capeann #historiccapeannrecipes #melissaabbott #eastgloucester #lanesville #bayview #rockportma #finnishcommunity #breadmaking #breadbaking #legacyofthreemelissas #capeannrecipes

Started Out With A Freshly Baked Bread Made With Caputo 00 Flour Thanks To Anthony Caturano

Next Sliced The Smoked Chorizo and Beef Meatballs Made With Nauset Farms Beef.

Next Top With Vodka Sauce From Sista Felicia

Sprinkle On Some Grated Reggiano From Sclafanis

 

Grill The Artisan Bread To A Golden Brown and Devour!

 

Great news to share from Destino’s Facebook page as well as in the Gloucester Daily Times today:

💥💥 DESTINOS WILL REOPEN MONDAY!!💥💥

We are excited to be back serving you on Monday, 5/4.
Hours 11am- 8pm
Preparing all you favorite menu items.

It’s a tradition on May Day to “ding dong ditch” flowers for special loved ones and neighbors. Pretend your doorbell just rang and you found these! Happy May Day. I’m very happy to turn the calendar to a brand new month. April was tough…..here’s to May!

Just what you’ve been waiting for and as promised, here’s the reveal of the results of the podcast virgin responses to Joey’s questions: You’re on Death Row and allowed whatever you like to order, so  “What sub are you ordering as your last sub and from where?”. This insightful question is followed up with “What’s your last meal and from where?”. Here are the results compiled from the “COVID era” podcast virgin responses.  These results will be updated semi-regularly whenever I feel like it.

 

 

First time out making kombucha thanks to coaching and mother scobee from Marcy Plante. It looks nasty in there. How will it taste? Check out the video and find out.

So our good friend Marcy Plante gave us a pickle jar, some black tea and most importantly what’s called a scobee. Which is an organism she grew that is the key to making home brewed “fermented” kombucha. Truth be told it looks pretty nasty. Daughter Madeline (Snoop Maddie Mad for old school GMG people) started our kombucha project 11 days ago. It did what it was supposed to do and grew another scobee on top and now it’s time for the taste test. Looks nasty. How will it taste? Check out the taste test video above to see if I keep it or toss it. The setup 11 days ago: The results after 11 days. New scobee on top. If you’re interested in making some, here’s a recipe

Posted on: April 30, 2020

COVID-19 April 30, 2020 Update