Category: Uncategorized

Cmdr. Edward Westfall of Coast Guard Cutter Escanaba Discusses the towing of the Michael and Kristen

Posted on by Joey Ciaramitaro

Cmdr. Edward Westfall, the commanding officer of Coast Guard Cutter Escanaba, discusses the towing of disabled Gloucester, Mass.-based lobster boat, Michael and Kristen, Friday, Dec. 18, 2009. The master of the 77-foot lobster boat called for help at about 3:30 p.m., Wednesday when the boat’s engines wouldn’t start more than 200 miles southeast of Nantucket, Mass. Coast Guard audio by Petty Officer 3rd Class Connie Terrell.

Click this pic to see the video-

SALE AT HARBOR GOODS/LIFE IS GOOD

Posted on by Joey Ciaramitaro

Harbor Goods wishes to thank our loyal customers who spread good vibes all over Cape Ann throughout the year.  As a special thank you, our long and short-sleeved tees are now 20% off.

We’re open evenings and have lots of ideas for anyone needing to finish up their list.

Hours:  Monday through Saturday 10AM-8PM, Sunday 10AM-6PM.
33 Main Street, Gloucester

Happy Holidays from the crew at Harbor Goods!

Delicious Dessert Recipes Using Turtle Alley Caramels and Chocolates

Posted on by laurielufkin

Here are some recipes that use Turtle Alley candies–go down and see Hallie and stock up for the holidays!

Decadent Spiced Caramel Brownies

20 Salted Ancho Chipotle Caramels—from Turtle Alley Chocolates—refrigerated and cut into fourths

(if you live far far way and can’t get these, you have two options—Turtle Alley has mail order OR you could use regular caramels and toss them in a tiny tiny bit of chipotle or ancho chili power right when they come out of the fridge)

2 sticks salted butter

4 oz unsweetened chocolate

1 cup all purpose flour

1 teaspoon cinnamon

Pinch kosher salt

4 large eggs at room temperature

2 cups granulated sugar

Preheat oven to 350 degrees.  Spray 9 x 13 pan with cooking spray and set aside.

In a microwave save mixing bowl, melt together butter and chocolate, about 2 ½ minutes.  Stir until smooth and set aside.

Whisk together flour and cinnamon and set aside.

In a large mixing bowl, stir together eggs and sugar.  Stir in flour mixture until smooth.  Mix in butter and chocolate mixture and pour in pan.

Drop prepared caramel pieces over brownies and swirl to combine.  Bake 24-26 minutes until center is set.  Remove from oven and cool on a rack.  Allow to cool completely before serving(good luck with that!).  Enjoy

Bolster Cookies

Peanut Butter Kissed Chocolate Chip Cookies

½ cup butter flavored shortening

¼ cup salted butter

1 ¼ cup light brown sugar

1-2 tablespoons milk

1 tablespoon vanilla extract

1 large egg

1 ¾ cup all purpose flour

1 teaspoon kosher salt

¾ teaspoon baking soda

15 Turtle Alley Peanut Butter bolster bars, chopped

½ cup milk chocolate, chopped

Preheat oven to 350 degrees.  Line 4 baking sheets with parchment or spray with non stick cooking spray and set aside.

In a large bowl, cream shortening, butter and brown sugar until light and fluffy.  Add milk, vanilla and egg and mix until smooth and lighter in color.  Wisk together flour, salt and baking soda and add to sugar mixture.  Mix until well blended.  Add bolster bars and chocolate and mix just until combined.

With a small scoop, dish out 12 cookies per tray.  Bake cookies for 10 minutes, turning once at 5 minutes.

Remove from oven and allow to cool slightly on pan before moving to a cooling rack.

Enjoy!

Where Zat? I need HELP!!!

Posted on by Sharon

Ok…I’m not smarter than a 5th grader. Good thing I teach preschool! I thought it was Conomo Point in Essex. WRONG! I gotta admit I need a GPS to get to Ipswich. So….

I need your help. Who came the closest first? I’ll leave it up to the readers.

Thanks,everyone!

Here’s a better view of where the photo was taken.

  1. along the essex river near crane mansion?

    By: tugster on December 14, 2009
    at 2:16 pm

  2. make that the ipswich river…

    By: tugster on December 14, 2009
    at 2:17 pm

  3. Fox creek Ipswich side

    By: spearze on December 14, 2009
    at 2:48 pm

  4. on little neck looking towards cranes beach

    By: Camden Murray on December 14, 2009
    at 6:14 pm

Glowing Rock Delivers Food

Posted on by Joey Ciaramitaro

Just got this in- I have nothing to do with this service- don’t know if they are reputable or licensed or need to be.  Just thought I’d pass it along though-
From ChristThePatsFan-

That is Glowing Rock Deliveries facebook page.  I am just starting up and at this point I am just trying to get my name out there.  I have delivery bags and I have backup if needed.  My goal is to get the food to peoples houses in half an hour or less.  I deliver breakfast, lunch, and dinner and are open 7am-9pm everyday.  I go everywhere in Gloucester and Rockport via Glowing for Gloucester and Rock for Rockport for only $3.

Glowing Rock Delivery
978-879-9800

As promised-the second and third place winner in the cookie contest and a HUGE thank you!

Posted on by laurielufkin

FIRST–THANK YOU THANK YOU THANK YOU ALL!

There are so many people to thank for the success of the First Annual GoodMorningGloucester Holiday Cookie Contest so here we go.

Our judges–thank you to Julie LaFontaine, Jannine Fisk, Bridget Collins, John Savastano and Bob Hastings for their service–it was a tough job tasting 22 cookies and I appreciate them taking time out of their schedules to do it!

The contributors to the prize baskets:

Jannine Fisk and  Sharon Lowe for putting together 95% of the family/youth prize

Cape Ann Lanes for the family bowling certificate

Friendly’s Restaurant for the gift certificate

Kay Ellis of Schooner Lannon for the books

Bob Ryan of Ryan & Wood Distilleries for the spirits

Sue Lufkin of Essex Marina for the tee shirts

Michelle Morrow Curreri (my best friend) for cookbooks and crafty items

Susan Mears of Rockport Publisher for cookbooks

Sharon Lowe for the calendars

Captain Stan and Daisy Nell for the CD

Dr. Lisa Murray for the mugs and toothbrushes (much needed after all of those cookies!)

Essex River Cruises for the passes

And a huge thank you to the ladies from Brown’s Mall who allowed us to hold the event in the foyer and loaned us the chairs and extra tables with the entries kept coming and coming.

And a final thank you to the competitors.  You really came through–and I was prepared to call it a success if we even got 12 entries the first time out but you kept coming and coming and I am grateful and thrilled with the turnout.   What I was most impressed with was the time, care and attention to detail that your entries displayed.  And by making a donation of food and money to The Open Door, you are all winners in my eyes!
And now, without further delay, the second and third place winning recipes!

in third place, from Terri Krause of Rockport:

CHOCOLATE NUT BISCOTTI

2 large eggs

2 teaspoons instant coffee

1 teaspoon vanilla extract

2 cups all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoons salt

1/2 cup butter or margarine (softened)

3/4 cup granulated sugar

1 cup almonds, chopped*

4 oz bittersweet chocolate, chopped*

Preheat oven to 325.  Lightly butter a large baking sheet.

Mix eggs, instant coffee and vanilla together until well blended.  Set aside.

Mix flour, baking powder and salt. Set aside.

Beat butter and sugar on medium speed until light and fluffy.  Beat in egg mixture.  Gradually add flour mixture, beating well after each addition.  Stir in nuts and chocolate.

Divide dough in half.  On a lightly floured surface, shape dough into two logs (each 12″ long by 1 1/2″ wide) and place on baking sheet.**

Bake for 25 minutes or until lightly browned.  Set baking sheet on cooling rack for 10 minutes.  Using a serrated knife cut each log diagonally into 3/4″ slices.  Place slices upright on baking sheet and bake for 10-12 minutes.  Cool completely and store in a tightly covered container.

*I place almonds and chocolate in my food processor for a course chop.

**Dough will be soft and sticky which is normal

Recipe source: Ghirardelli Chocolate

and in second place Christina Sohl from Gloucester:

CREAM CHEESE WREATHS (an old family recipe)

2 1/2 cups butter

8 oz cream cheese

1 1/4 cups sugar

2 1/2 teaspoon vanilla extract

5 cups flour

Blend wet ingredients and then mix in the flour.  Fill a cookie press and shape the wreaths on a baking sheet.  Bake at 350 degrees until just starting to brown.  Decorate.

Thank you everyone!



GMG Featured On Boston.com Homepage Today

Posted on by Joey Ciaramitaro

The hit counter was spinning this morning.  When I drilled down on where they were coming from- lo and behold it was none other than the front page of the Boston.com site.  They had picked up on my post about the Cape Ann Museum.  Nice!

2009-12-14_1025, originally uploaded by captjoe06.

Rockynecker Asks- Where’s the best street around to see Christmas lights?

Posted on by Joey Ciaramitaro

Anyone have some suggestions?

This in from FOB Rockynecker-

“Planning a ride around Cape Ann tomorrow night to view all the beautiful Christmas Lights. Anyone aware of what the best streets
and locations are this year?

Thanks for any assistance.”

We finally have a WINNER!

Posted on by Sharon

Several of you got the right answer as to where the WhereZat house was. John H. was the first one to get the location. It’s the house on the corner of Tregony Bow in Rockport. The house was the employees’ quarters for the old Turk’s Head Inn. I took photos for my friend Don Dunsky who’s selling it. It has a lot of charm. Anyone have more info on the history of the house?

So John, Joey has your prize at the dock! Congratulations to you and everyone else for identifying this week’s location! See ya next week!

Harbor Goods Men’s Night Sale

Posted on by Joey Ciaramitaro

Harbor Goods/Life is good will have all elves on deck ready to help the guys finish (or start?) their list on Men’s Shopping Night. They have loads of great gift ideas in all price ranges. Stop by Thursday evening for treats, raffles and 20% off all their short-sleeved tees; the elves will even wrap for you.

Harbor Goods is now open evenings for your convenience. Monday through Saturday 10 AM – 8 PM and Sunday 10 AM – 6 PM.

Pumpkin Desserts! Not just for the holidays………great any day!

Posted on by laurielufkin

Sorry for the late post to any of you that tuned in last night to Cape Ann TV at 8:30 and wanted to print out the recipes for the show–I got all involved (or “drove up” as my Father would say) with making GUMBO with native shrimp and it is not a quick process!  More on that in another show/post–trust me–it came out YUMMY!

Here are the recipes for the show–one really good for you and so delicious at the same time that no one will ever know they are practically eating “health food” and the other decadent spicy and delicious and perfect for gift giving!  Enjoy and as always, if you have any questions, ask away by replying to this post.

My show, Inspired Cooking, airs on Cape Ann TV (and now in Danvers and Peabody so tell your friends to look for it on their local station) Tuesdays at 8:30, Fridays at 4:30 and Sundays at 11:30 in the morning.

Toasted Oatmeal Cinnamon Pumpkin Bars

For the bars:

2 cups white whole wheat flour (this is a King Arthur product-use ½ white and ½ whole wheat if you can’t find it but they do sell it at all grocery stores locally)
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking soda
½ cup softened butter
1/3 cup Splenda Brown Sugar (use 2/3 cup brown sugar if you do not want to use Splenda)
2 large eggs
3 cups pumpkin puree
1 teaspoon vanilla extract
¼ cup canola oil
1/3 cup cinnamon or butterscotch baking chips

For the toasted oatmeal topping:

1 ½ cups old fashioned oats
2 tablespoons butter, melted
2 tablespoons brown sugar
½ teaspoon salt
1 teaspoon cinnamon

Preheat oven to 350 degrees.  Line a 9 x 13 baking dish with nonstick foil or spray with nonstick cooking spray and set aside.

Whisk together flour, cinnamon, ginger, nutmeg, salt and baking soda and set aside.

In a large bowl with mixer on high speed, cream ½ cup butter and Splenda brown sugar until light and fluffy Beat in eggs, one at a time, until incorporated.  Beat in pumpkin puree, vanilla and canola oil until combined.  Reduce mixer speed to low and incorporate flour and cinnamon chips until just combined.

Spread batter in to prepared pan and smooth with a knife.

In a large bowl, whisk together oats, melted butter, brown sugar, salt and cinnamon.  Sprinkle over batter and bake in preheated oven for 35 to 40 minutes until tester inserted into the center of the pan comes out clean.

Allow to cool before cutting into 28 bars.  If you are Weight Watcher, these bars, using the Splenda and the white whole wheat flour, have 2.5 points each.  My WW leader friend Jill provided this info for you–thanks Jill!

Ginger Crusted Pumpkin Cheesecake Bars with Spiced Walnut Topping:

First–let’s candy the nuts.  Like I said on the show “gift alert!  gift alert!”  You can make these in large batches by doubling the recipe and putting them in decorative jars or bags for gift giving.

3 cups walnuts (use whatever nuts you like)

2 teaspoons kosher salt

1 teaspoon cinnamon (add some ginger, nutmeg, whatever you like)

3 tablespoons granulated or brown sugar

Preheat oven to 300 degrees.  Line a baking sheet with parchment paper or a nonstick baking mat.

In a large bowl, toss nuts with egg whites to coat.  Sprinkle sugar, cinnamon and salt over coated nuts and stir to coat.

Pour nuts on to prepared baking sheet and spread in to a single later.  Bake for 20 minutes, tossing once at 10 minutes.  Cool completely before using. Set aside.  Roughly chop about 1 1/2 cups to top the pumpkin bars. You will have plenty for the topping for the bars and to snack on.

For the crust:

5 cups gingersnap cookie crumbs (just beat the heck out of them with a rolling pin in a plastic bag if you don’t have a food processor)

2 tablespoons brown sugar

7 tablespoons salted butter, melted

For the filling:

2-8 oz packages cream cheese, softened

1 1/2 cups sugar

1 15 oz can solid pack pumpkin puree (not pumpkin pie filling)

5 large eggs

2 teaspoons vanilla extract

5 tablespoons flour

2 teaspoons cinnamon

1 teaspoon ginger

1 teaspoon nutmeg

pinch of cloves (optional)

1 teaspoon salt

Increase oven temperature to 350 degrees.  Line a 9 x 13 inch baking dish (I use glass) with nonstick foil or parchment paper, using enough foil or paper on the long edges to create an overhand that will help you lift the bars of out the pan when it is time to cut them.   Set aside.

In the food processor or by hand combine crumbs, sugar and melted butter.  Press mixture into prepared pan to form a crust.  Bake 10 -12 minutes until firm and fragrant.  Remove from oven and set aside.

In the meantime, prepare the filling.  In the food processor or in a large bowl with a hand mixer combine cream cheese, sugar, pumpkin, eggs, vanilla, flour, cinnamon, ginger, nutmeg and salt.  Pulse or beat to combine.

Pour pumpkin cream cheese mixture over par-baked crust, sprinkle 1 1/2 cup nuts over the top and bake for 40-50 minutes  until center is set but jiggles slightly when the pan is gently shaken.

Allow to cool completely before cutting, at least two hours.  Lift out bars and cut with a knife dipped in water (as you would a cheesecake) into 32 bars.  Enjoy!

WhereZat? Clues!!

Posted on by Sharon

Another view of the property.

And a few clues…

1. It’s not in Gloucester, but it is on the island.

2. It abuts 2 streets and is on the water side of the street.

3. You can see it from a main road, but its front yard is on the side street.

Good luck. Joey’s offering a PRIZE!

Here’s the first photo.

Shrimp For Men’s Night At The Lone Gull

Posted on by Joey Ciaramitaro

From Sandy Farrell

Hi Joey,
The Shrimp Boats have finally arrived! Join me and Steve Parkes on Men’s Night, Thursday Dec.10 at the Lone Gull Coffeehouse, 146 Main St., Gloucester. Mary Ellen has kindly invited us to set up at “The Gull” for a shrimp tasting. Steve, Cape Ann Fresh Catch coordinator will be on hand to cook and clean some for you. He’ll talk shrimp and tell you about the new shrimp shares at the Community Supported Fishery. And as anyone who attended the Seafood Throwdowns this summer can tell you, his motto is “relax, don’t let the fish win!” So, stop by the Lone Gull for one of the best coffees around and grab a bite!
We’ll be starting around 6pm. Thanks!