Category: Uncategorized

The Gift That Keeps On Giving

Posted on by Sista Felicia

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Yesterday a package was waiting by my doorstep when I arrived home from Boston. I knew exactly what inside! Columbian candy and a case of Cinnamon Ceylon Sticks from our friends in Columbia. Several years ago we hosted a young girl from Armenia Colombia, who had come to America to train for tennis at the Manchester Athletic Club, with our daughter Amanda. During her stay with us, she made several trips to Boston’s North End with our family to buy specialty Italian cooking and baking supplies. Over the months she realized how much cinnamon I used, and was surprised at how difficult it was to purchase in America. In her town back in Columbia, cinnamon was sold on nearly every street corner and store. Without me knowing she called home to her family and requested to have some sent as a surprise before she departed. Some cinnamon turned into a case of cinnamon, that now arrives each year just before the holiday season begins. Mucho Gratias Zamira and Melvia Vasquez. I think of them every time I smell the aromas of that yummy cinnamon.

Last year, with my cookbook in the works and knowing what recipes were going to be included, I went to see Kate at Common Crow here in Gloucester. I asked if she could find this particular variety of cinnamon, and be willing to carry it in the store, and shared  that people would have difficulty finding it this ingredient locally once my Cookbook was released. After sharing the nearest place to purchase it currently was Boston Kate agreed to look into it for me. I stopped by to see Kate this morning and I’m thrilled to report that she came through!

The Common Crow  Natural Market is located at 6 Elm Street Gloucester, Massachusetts.

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Get to Common Crow and stock up for the holidays…Once you taste the difference in flavor from this verity verse the already store bought ground cinnamon found pre packaged on the shelves of the grocery store you will only want to use this verity when cooking and baking. It’s delicious!

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Freshly Ground Ceylon Cinnamon

Step-by-Step

1 Break cinnamon sticks in small pieces; place into a clean coffee bean grinder

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2  grind into fine powder

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3 Store in airtight container; will last several months

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A Special Note From Sista Felicia~I always store my ground cinnamon in my baking cabinet in a Smucker’s Sweet Orange Marmalade Jar, just as my Grandmother Felicia did!

Win a Pair of Tix 2 see Johnny Winter at Larcom Theatre on 1/31/14

Posted on by Vickie & Peter

Wanted to share a Facebook Post:

Ticket Tuesday! Win two tickets to see blues-rock legend Johnny Winter just by being a fan of our Facebook page AND “liking” this photo! Feel free to click the share button and tell your friends, but sharing not necessary to win. We’ll pick a winner on Thursday. Have fun and click “like”!

Disclaimer: Entrants must be 18 years old or over. This promotion does not have a connection with Facebook in any way and is not sponsored, supported or organized by Facebook. The recipient of the information provided by you is not Facebook, but M.E. Productions, LLC.

There is a lot of great stuff happening at the Larcom Theatre and it is virtually next-door not “up the line”.  Do yourself a favor and check out it out.

Live from Boston Flower Market

Posted on by Sista Felicia

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Today my BFF, Dee and I made our annual  trip to Boston’s Flower Market to buy supplies for my annual Holiday Boxwood Tree workshop/Ladies Only Christmas Party for my girlfriends. This year will be our 5 th year kicking off the holiday season together before the hustle and bustle really kicks in. Dee and I are like two kids in a candy store, filled with excitement, walking up and down the aisles, looking at the new looks for the season. The market place never disappoints…always so many beautiful new looks and design tips for the holiday season it’s hard to commit to just one. This year blues, greens, and bronze were very much highlighted and seem to be very popular colors among the designers shopping around us!

Sent from Xfinity Mobile App

Reminder ~ Auction Tonight 1 Lexington Ave in Magnolia 6:00pm. Inspection starts at 4:00pm.

Posted on by Joanne
What are you doing tonight? Do you love antiques, sit glued to the TV when American Pickers, Pawn Stars and Storage Wars are on? Do you get up at 5am to be ready for yard sales? Want to go shopping at a venue that has unique one of a kind items? Looking for a special gift for someone? What if that place let YOU be in control of how much you pay? If any of this sounds like fun, you should head over to 1 Lexington Ave in Magnolia tonight for the auction being held by Cape Ann Auction. The sale is filled with antiques, jewelry, coins, furniture, glass & china and much more. It starts at 6pm, but inspection starts at 4pm and there’s a lot of things to see so you should get there early.
Best
Walt Kolenda
Here’s a YouTube quick preview video

Dave Sag’s Thursday Night Blues Party with Orville Giddings, Mark Earley and Steve Chaggaris @ The Rhumb Line 8-11~ 11.21.2013

Posted on by Joanne
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This Thirsty,

The polls are in. And it’s official: Orville Giddings and Marque Earley  are the undisputed kinghs of Ipsquitch. Many Magi believe that twins were born at the virgin birth, and scholars have long debated how a freakin’ tenor sax was hawked out of the birth canal to the tune of “Yummy, Yummy, Yummy, I got love in my tummy”. We’re here to dispel the notion that flossing will help you lead a more upright life. Indeed, the mere mention of saxophone reeds and guitar picks is enough to send the most  covalent of humanoids into a maelstrom of shock.
That being said, Let’s welcome that  fabulous guffawer of glee and full-time guitslinger Mr. Orville Giddings. This guy writes great songs, sings them well, too, and plays a mean goo tar. and then there’s Marque Earley, tenor and baritone buffonio maestra on sexomaphone, willing to chase you back to whatever evil planet you came from. How can we miss?? Add the stylistic cacklings of Stevedore Chaggaris and basic innuendos of Dave Sag and you have the beginnings of a life worth living and dying for. And we will.
Our new winter hours are 8 to 11. Bring cash.

Dave

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THE RHUMB LINE BAR & RESTAURANT
40 Railroad Ave.

Gloucester, MA 01930

phone: 978-283-9732

Fallen Soldiers Etched into the Sand on Normandy Beach

Posted on by capeannpainter

9,000 Fallen Soldiers Etched into the Sand on Normandy Beach to Commemorate  Peace Day on September 25, 2013

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This past weekend British artists Jamie Wardley and Andy Moss accompanied by numerous volunteers, took to the beaches of Normandy with rakes and stencils in hand to etch 9,000  silhouettes representing fallen people into the sand. Titled The Fallen         9000, the piece is meant as a stark visual reminder of  the civillians, Germans and allied forces who died during the D-Day  beach landings at Arromanches on June 6th, 1944 during WWII. The  original team consisted of 60 volunteers, but as word spread nearly 500 additional local residents arrived to help with the temporary  installation that lasted only a few hours before being washed away by the tide.

 

Passports’ Makeover after Olive Kitteridge

Posted on by Fredrik Bodin
After HBO filmed there, our Passports Restaurant (110 Main Street) is taking the opportunity to renovate and will reopen soon. Top notch painter Katherine Richmond, center, is in charge of the wall treatments. Owner Eric Lorden is working his ass off, with his trusted crew. Passports is the only restaurant I've ever sent people to, who went out of their way to come back and thank me for the recommendation.
After HBO filmed there, our Passports Restaurant (110 Main Street) is taking the opportunity to renovate and will reopen soon. Top notch painter Katherine Richmond, center, is in charge of the wall treatments. Owner Eric Lorden is working his ass off, with his trusted crew. Passports is the only restaurant I’ve ever sent people to, who went out of their way to come back and thank me for the recommendation.
Here, owner and chef Eric Lorden, in the white t-shirt, is pulling up 100+ years of flooring with a claw hammer. Eric and his construction crew are going petal to the metal, and hoping to open in a couple of weeks.
Here, owner and chef Eric Lorden, in the white t-shirt, is pulling up 100+ years of flooring with a claw hammer. Eric and his construction crew are going pedal to the metal, and hoping to open in a couple of weeks.

Passports Unearths Classic Tile Buried Under Layers Of Flooring

Posted on by Joey Ciaramitaro

Undergoing a renovation after Olive Kitteridge Taping Passports Restaurant they discovered a tile floor from decades ago.

The plan is to restore it to its former glory.

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Manchester Harbor without a Sunrise or Sunset

Posted on by Lowell Peabody

Even on a gray day, there is still a great view… Click pictures to view full size.

Wednesday with Fly Amero ~ This weeks special guest: Charlee Bianchini

Posted on by Joanne

rhumbWednesdays Only: Prime Rib, $12.95!

Hello everyone!
Wednesday, November 20th
Special Guest: CHARLEE BIANCHINI! 

Photo by Louise
Photo by Louise

I am thrilled to have this wonderful young talent as musical
guest Wednesday evening.  Such a gifted songwriter… and
singer!  It’s looking like Charlee and I may be finding a bit
of chemestry when we play together – and the Rhumb Line,
as always, is the place to be on Cape Ann when the holidays
approach.  See you there!  ~ Fly 🙂

Dinner with Fly Amero: 8 – 11pm
*Each week features a special, invited musical guest
Dave Trooper’s Kitchen…
Prime Ribs are back! –  $11.95 (while they last)
Prepared fresh weekly by “Troop”… always good!
Coming soon…
11/27 – Thanksgiving Eve, with…
Amero, Brown, Ginandes & Mattacks!

12/4 – John Rockwell

12/11 – Dan King (John Lennon Tribute)

12/18 – Amero Family Christmas

Looking forward…
…to seeing you there!  🙂 ~ Fly

Sista’s Helpful Tips

Posted on by Sista Felicia

PrintHands down, some of the most commonly asked questions I receive is about frying. What oil do I use? How do I fry ? How do I get my foods thoroughly cooked, crisp and golden in color without burning it? Do I use; vegetable oil, lard, canola oil, or olive oil when frying ? What is my secret? With the holiday season knocking at our doors, I thought It be best to clarify the answer to this big question.

I always fry using La Spagnola Vegetable and Olive Oils Blended Oil. You may have noticed La Spagnola’s large tracker trailer trucks pulling in and out of  Gorton’s packing plant here in Gloucester on Roger Street. The big joke in our family is that I use so much of this product throughout the year, that I too should make arrangements with the La Spagnola Company, and like Gorton’s request to have weekly home deliveries of their product delivered right to my door step. I use it when frying, chicken, steak, fish, Arancini, Italian Donuts, Pinulata,…ect. It simply doesn’t matter what I am frying, it matters that when I am frying I only use this product. Why? … because without fail it always gives me the best end results of perfection!

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Get to the market look for the large bright yellow gallon jug, usually located on the bottom shelf in the oils section, and stock up for the holidays. I know I will be stocking up, after all, I am Sicilian…and we Sicilians are known to do a lot of frying during the holiday season!

Don’t forget to send your Sista Felicia Recipe photos in to GMG and join the GMG FOB Cooks club! I will personally post them once per week.