Author: Bridgette Mathews

I was a little jealous yesterday of this crew of kayakers having a great afternoon on the Mill River!   Gotta keep squeaking out every gorgeous day we get!

The Coast Guard has been busy in the harbor the last few days.  This morning they were hanging out off 10 lb island so they entertained me a bit while I was ‘stuck at the bridge’.  Happy Friday all!!   

This is “photographically” one of my favorite ships.  So glad everyone on board was unharmed.

By Donita Naylor
Journal Staff Writer, Providence Journal

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I grabbed these shots this morning around 9 and by the time I walked back to my car and drove home…the river was completely fogged in!  Only in New England! 😀  

Not only is it TGIF but it’s a spectacular, crisp morning in the neighborhood! Today’s view from Annisquam Yacht Club.

If this is what fall looks like on the island I’ll take it!!  Loving all these bonus days of great weather!!

Coming down from a long, very busy, weekend filled with great friends and family…hoping everyone has a nice short work week!! 

Every year we get together as a family and stomp some grapes, taste a little of last year’s harvest and enjoy some good food and great company!   We usually only get 3 or 4 days notice as to when the grapes will arrive, so after receiving the call Wednesday, we are in full  prepping mode today to get those 576 pounds of NEBBIOLO grapes from Italy, stomped and on their way to be bottled for us to enjoy as a family throughout the year!  

Loving the fall skies these days!

Mystique Lady coming in to dock

The Paint Factory framed by The Ardelle last week as we were cruising out for a last sunset cruise for the season.

While I recover from my daughter’s spectacular wedding…I share with you today that it’s not only us humans enjoying these lingering sunny days…but the pups are lapping it all up too!!

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Ran into Jimmy T out on the harbor getting a row in.

The Schooner Lannon was like a sparkling jewel on the water Sunday night as the sun was going down.

We had a truly summer like night out on the Ardelle last night for a sunset cruise and while I scan through all my pics I’m drawn to the ones that I took coming in after the sunset.   Squeaking out every little bit of warm weather mother nature is giving us!!

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It was a gorgeous day out in Essex yesterday as the Burnham’s launched their Friendship sloop  originally built back in the 60s by Harold Burnham’s grandfather and now rebuilt by his grandson and named after Maria the Grandmother.  After a 2 hour delay they greased up the rails and let her go!

 

 

The harbor is looking kinda moody today.  I’m ready for some sunshine this weekend…anyone else?  TGIF!!

I’ve never canned anything before but my parents’ garden is full of green tomatoes and I remember my Great-grandmother “Nana Roberts” used to make a piccalilli that my Dad always loved to put on his baked beans.   So I went “on the line” to find some piccalilli recipes that might look like what she used to make and decided to give it a try and see what happens!   I’m posting here in hopes that maybe someone might be able to give me some pointers on their own “family piccalilli” recipe that I could tweak this one with.   All I know is that my house definitely “smelled” like Nana’s so I know I’m heading in the right direction!    The true test will be when my Dad finally tastes it!

Here’s the recipe I followed:

GREEN TOMATO PICCALILLI

Makes about 4 pints.

This spicy condiment is a snap to make. Don’t bother peeling the tomatoes; simply throw them in the pot. Some piccalilli recipes call for cabbage, but we like it better without.

• 1/2 c. kosher salt
• 1 quart (4 c.) water
• 1 quart (4 c.) green tomatoes, cored and chopped
• 1 red bell pepper, seeded and chopped
• 1 green bell pepper, seeded and chopped
• 1 large onion, chopped
• 2 c. white wine vinegar
• 1 c. sugar
• 2 tsp. allspice berries
• 2 tsp. pepper berries
• 1 tsp. mustard seeds
• A few whole cloves

Directions

Heat together the salt and water to make a brine. Combine the tomatoes, peppers and onion in a large pot, cover with the brine and allow to sit overnight.

The next day, drain off the water. Heat the vinegar and sugar in an enameled or stainless steel pot until the sugar dissolves. Meanwhile, tie the spices into a cheesecloth bag or put into a tea ball. Pour the vinegar mixture over the vegetables and bring to a boil. Add the spices and boil gently for 30 minutes.

Remove the spices and ladle the piccalilli into hot sterilized pint jars, allowing 1/2-inch headroom. Process jars in boiling water for 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down.

Nutrition information per 2 tablespoons:

Calories 19 Fat 0 g Sodium 73 mg Saturated fat 0 g

Carbohydrates 4 g Calcium 4 mg

Protein 0 g Cholesterol 0 mg Dietary fiber 0 g

Diabetic exchanges per serving: free food.

 

Wedding planning and travel has taken up most of my time the last few weeks so I’ll have to settle on these stolen moments of peace with my iphone.   Happy Monday all!!

Prepackaged Italian rainbow cookies?? What? These were at Walgreens and of course I bought some to see how they were lol! Clearly not Cafe Sicilia or Sista Felicia’s but in a pinch they weren’t terrible. A little waxy and fake almond tasting but not terrible. But c’mon…just walk a couple blocks down the street for the real thing!!