Author: Alicia Pensarosa

This morning around 8:30. Please excuse the poor cell phone pic

Perfect night for white sangria, lobster ravioli, and the piano at Giuseppe’s

look at all that lobster meat!

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.

I’ve always loved the brick house at 21 Middle St.  The outside has so much character, the brick, the vines, the large windows and the peek at the little garden patio.

Now the home if for sale and just as spectacular on the inside and full of history. There is a whole site dedicated to the sale. It’s not in my price range at $750,000, but maybe it’ll make someone else’s dream home.

Excerpt from the website: “The Gloucester Brick House, or as it has otherwise been known, The Alfred Mansfield Brooks House, has a patchwork history of colorful characters and associations. Built by that inveterate mover and shaker, George Rogers, bon viveur, sea captain and owner of the Surinam sugar trader California , who bought in Boston the interior of an 1820 Charles Street house and a 1790 West Cedar Street house attributed to Charles Bulfinch, barged them up to Gloucester, placed the Bulfinch atop the 1820 and built the brick shell around the two.”

http://thegloucesterbrickhouse.org

I love making pizzas on weeknights. It’s quick, easy and you get to experiment. It’s pizza, you really can’t screw it up! Here’s the recipe, I made this with what I had in the house and I don’t measure so you’ll have to give it your own spin.

Whole wheat pizza dough- from Stop & Shop (cut in 1/2 for two medium pizzas, or keep whole for large with thick crust)

Cream sauce:
Plain Greek yogurt
Lemon juice (depending on taste)
Minced garlic
Grated Parmesan cheese
Heat until combined, you want it to be creamy, not too watery

Stretch dough and put pizza on pan, I use a large cast iron that I coat with olive oil. Spread cream sauce on pizza lightly covering. Add sliced asparagus and very thinly sliced lemons. You can add more cream sauce, salt and pepper to taste. Lastly, add parmesan cheese to melt on top. Cook in oven at 450 until golden brown.

And Eat!