Category: Uncategorized

Yep, It’s my Toyota steering wheel!

Posted on by Sharon

As I sat in traffic Sunday waiting patiently for the Santa parade, I sillily (I love fake words)snapped a photo with my phone of my RAV4 steering wheel.

Everyone got this one!

  1. A Toyota logo off a wheel maybe?

    By: Hye Tyde on November 30, 2009
    at 12:14 pm

  2. Looks like the steering wheel of a Toyota

    By: Rocko on November 30, 2009
    at 1:02 pm

  3. TOYOTA LOGO ON A STEERING WHEEL INVERTED

    By: kyle on November 30, 2009
    at 1:12 pm


  4. Looks like a Toyota logo — the right half of it, rotated 90° CCW…

    By: Rob T on November 30, 2009
    at 1:43 pm

  5. toyota emblem on steering wheel?

    By: pam on November 30, 2009
    at 3:44 pm

  6. Don’t laugh; But is it a steering wheel from a Toyota……I’m laughing at myself as I am writing this thinking if I am wrong I will sound like a total idiot.

    By: Frank on November 30, 2009
    at 4:51 pm

  7. trick would be to hold a mirror and complete a certain japanese car logo . . . . ?

    By: tugster on November 30, 2009
    at 6:29 pm

     

  8. this looks like my gone but not forgotten Toyota emblem on the beloved 4Runner

    By: sandy on November 30, 2009
    at 7:09 pm

  9. The Toyota car company emblem.

    By: Eric on November 30, 2009
    at 8:19 pm


  10. Its half of an upside down dancing sombrero ( Toyota Emblem) most likley from a fork lift judging by background.. The upside down dancing sombrero is what our old Toyota Trainer called it.

    By: Mark Gelinas on November 30, 2009
    at 9:11 pm


Amanda’s Fur Balls

Posted on by Sharon

Amanda said you can come up with your own way of using these cute colorful furry balls….Hmmmmmm…..Come down to Present and check ’em out.

Just a peek at the prizes…………

Posted on by laurielufkin

Just a little sneak peek at the prizes for the 1st Annual Good Morning Gloucester Holiday Cookie Contest.

This is NOT a complete list and the items will be gathered into baskets for the 1st, 2nd and 3rd place winners, and then a basket for the child/family entry:

a fabulous goodmorninggloucester beer stein

a bottle of vodka & rum from Ryan & Wood ( you must be 21 or older to accept this part of the prize)

6 cookbooks personally selected by me

baking/candy making items

adorable little note cards and mini journals

3 Books about the building of the Schooner Lannon, one for each basket

1 music CD from Captain Stan and Daisy Nell

a cruise for two gift certificate from Essex River Cruises,

tee shirts from Essex Marina and Click Marketing Tools (me)

cookbooks from Chronicle (from Michelle Curreri)  & Rockport publishing

lots of baking supplies and festive holiday decorating stuff

AND MORE IS STILL COMING IN!

family/youth basket that contains the following so far.  Most of this basket was assembled by one of the judges, Jannine Fisk because she is a nice person!:

Cookie press

1 book about the building of the Schooner Lannon

2 Cookie cutters: Christmas tree, candy cane, gingerbread boy (Wilton comfort grip)

Brown sugar

Flour

Unsweetened cocoa powder

Baking powder

Mint baking chips

Milk chocolate chips

Toffee chips

Two small hardbound cookie cookbooks

Foil baking cups, sweetened condensed milk

Small deck of Kids Magic Trick cards

Gift certificates for a family meal/activity on Cape Ann-from Sharon Lowe

Please come on down on Thursday to Brown’s Mall and enter!  Remember, your entry fee of $5.00 and two non perishable food items goes directly to The Open Door!

Caption Contest- Pic From Lobster Lady

Posted on by Joey Ciaramitaro

Put in your caption in the comment section and then I’ll gather them up by the end of the day and we will put them to a vote.

Manchester bt the Sea , originally uploaded by lobsterlady2.

GHS Thanksgiving Day Game Vs Danvers Pics From David Cox

Posted on by Joey Ciaramitaro

Slide Show coming up at 1AM Monday Morning

GHS Thanksgiving Day Game Vs Danvers Pics From David Cox, originally uploaded by captjoe06.

click pic for larger version
click pic for larger version

 

My turn to ask for help–$2500.00 will by a lot of ingredients!

Posted on by laurielufkin

I entered the Pillsbury Monthly Recipe contest and the theme this month was appetizers.  My recipe Tuscan Splendor Spinach Braid was chosen out of hundreds of recipes as one of the top ten finalists vying for $2500.00.

Would you please vote for my recipe every day until December 1st—yes,  three days from now–and I could win $2500.00 for me and Lily!  You do have to register to vote on the Pillsbury site but you do not have to select to receive emails from them.  It only takes about two minutes to sign up to vote and then you can vote daily for the three days.

Please help me….$2500.00 will buy a lot of ingredients if I win!

Here is the link to vote: https://generalmills.promo.eprize.com/bakeoff/?WT.ac=HP_Left_Feature_Picture_MonthlyChallenge

Here is the recipe and a (lousy scanned) photo:

And here’s how to make it-so simple and delicious with only a few ingredients:

INGREDIENTS
1        can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated
seamless dough sheet
1/3    cup refrigerated black olive tapénade (from 7 oz container)
1        box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1/2    cup crumbled goat (chèvre) cheese
3/4    cup julienne cut sun dried tomatoes in oil, well drained
1        egg
1        teaspoon water

DIRECTIONS
1. Heat oven to 350°F. Unroll dough. Place on ungreased cookie sheet. Press into 12×9-inch rectangle.

2. Spread tapénade in 3-inch wide strip lengthwise down the center of dough leaving 1-inch edge on both ends. Layer spinach evenly over the tapénade. Top with cheese then layer with tomatoes.

3. With scissors or sharp knife, make diagonal cuts 1 inch apart on long sides of dough rectangle to within 1/2 inch of filling. Alternately cross strips diagonally over filling. Turn ends of braid up and press to seal. In small bowl, beat egg with water. Brush over top of braid.

4. Bake 25 to 30 minutes or until golden brown. Let stand 10 minutes before serving. To serve, cut into slices.

Thank you all for your support and votes!


Who’s entering the Cookie Bake-Off on Thursday?

Posted on by Sharon

Just interested in the competition! Kylie (the 10 year old grandkid) is determined to win the prize for the Youth/Family category. She’s an incredible cook (not inherited from me). But I think she’s planning on me being part of the whole process. She’s got a great new recipe, soooo….Who else is in the running besides Joey’s kiddo and Mom?

Only 7 Days to Rockport Santa

Posted on by paultmorrison

Not a local Santa. The real thing will be puling into Rockport Harbor next Saturday. The daughter is looking towards the north pole off Halibut Point this morning into the wind. Santa may arrive early if this tail wind keeps up.

Precise time until: Rockport Santa Timer

Another use for leftover Turkey…..Savory Turkey & Apple Pot Pie

Posted on by laurielufkin

Here’s another way to use up your leftover turkey–white or dark meat–does not matter.  Serve this delicious savory pie with a salad and a little leftover cranberry sauce and you have a great meal that is easy to prepare.

I have no picture of this particular pie but trust me, it looks just like the rest of my pies!  The crust would be adorable if I could find a tiny chicken cookie cutter to make the vents………hummmmmm…….going to have to go on hunt for that………

After Thanksgiving Savory Turkey and Apple Pie

1-15 oz package refrigerator pie crust
2 tablespoons butter
2 tablespoons olive oil
2 cups chopped sweet onion
1/2 cup flour
2 teaspoons dried sage
1 teaspoon thyme
4 cups canned or homemade chicken or turkey stock
5 cups cubed cooked turkey
1-21 oz can apple pie filling or 2 cups fresh tart apples, peeled, cored and cubed
Salt & pepper to taste
2 tablespoons milk

In a large saucepan over medium heat, melt the butter and olive oil together.  Add onions and cook until they beginning to turn golden, about 15 minutes, stirring occasionally.  Sprinkle in the flour, sage and thyme and stir to coat the onions.  Lower the temperature to medium low and cook until the mixture is a light caramel color, about 10 minutes.  Slowly whisk in the stock and bring the mixture to a boil, whisking continuously.  After gravy boils, remove pan from heat and stir in turkey and apple pie filling.  Season the filling to taste with salt & pepper.
Preheat oven to 375 degrees.

Place or unroll pie crust and put into 9 1/2″ pie plate—I recommend glass so that you can see the bottom crust browning.  Fill crust with turkey and apple mixture and top with remaining crust.  Crimp edges to seal and brush top crust with milk.  Cut small vents in top crust before baking.  Cook pie in preheated oven 45-55 minutes or until bottom crust is browned. Cover pie lightly with foil if browning too fast on top.  Allow pie to sit for 10-15 minutes before slicing.   Enjoy!

 

Holiday Homecoming kicks off Christmas in Rockport

Posted on by Sharon

From the Beacon–

Rockport –

Just about everywhere else in New England Santa arrives by sleigh, fire engine, or on a wagon. However, it’s only natural that in Rockport, Santa arrives by lobster boat.

From Thanksgiving to New Year’s Eve, Rockport has packed the calendar with a multitude of singing, ringing and mingling events, perfect for the whole family. It all kicks off on Nov. 27 with the Holiday Homecoming Weekend and continues with events lasting throughout December. Here are some of the early-season highlights:

Nov. 27-29: Rockport Holiday Homecoming Weekend. Get your holiday shopping season off to a fun and festive start in downtown Rockport, where Christmas tree-lined streets and scores of shops and galleries beckon with an abundance of unique gifts. Hot chocolate and hay rides in Dock Square help usher in the season on Saturday. Visit the Rockport Art Association for the 15th annual Holiday Ornament Sale (through Nov. 29 only) and the Masterpieces in Miniature show (through Dec. 31). See hand-whipped fudge being made at the Rockport Fudgery, and watch free demonstrations of candy-cane, ribbon candy, and satin stick-making at Tuck’s Candy Factory on both Friday and Saturday.

Gloucester Santa Parade steps off Nov. 29

Posted on by Sharon

From the Beacon-

Santa will make his annual trip through downtown Gloucester on Sunday, Nov. 29. The parade in his honor steps off from the State Fish Pier on Parker Street at 3:15 p.m.

The parade follows Main Street through the business district, then heads down Stacey Boulevard to Kent Circle for the annual Tree Lighting ceremony, which starts at about 4:30 p.m.

Ringo Tarr has made his annual trip to Nova Scotia to pick up a Christmas tree for Kent Circle, which is located at the intersection of Western and Essex avenues.

Floats and others taking part in the parade may line up at the State Fish Pier starting at 2 p.m. Any groups with a Christmas theme are welcome to take part.

Espresso Restaurant will be “Parade Headquarters” at 154 Main St. Espresso will be serving free hot chocolate to all parade watchers. Children under 10 years old will receive a little gift.

To read more from the BEACON article, click here.

Santa Update 8 Days out

Posted on by paultmorrison

The Santa update was cancelled today because of high winds. Santa is still expected on Saturday December 5th although his hair might be a little tousled by the 32 knot winds from the north. He might arrive earlier than his expected 3: 45 PM arrival in the harbor this coming Saturday.

A daily report of his travel plans will be posted here at GMG each day at 2PM

Help Find The Missing Gloucester Woman-Tina Lannon Cavanaugh

Posted on by Joey Ciaramitaro

Click this text for the full story from the Gloucester Daily Times

Police hunt W. Gloucester woman missing since T’giving dinner

By Richard Gaines
Staff Writer

A coalition of public safety personnel are searching an isolated neighborhood off Concord Street in West Gloucester for a 42-year old woman who left a family Thanksgiving dinner yesterday afternoon and didn’t return to the table.

Police identified the missing woman as Tina Lannon Cavanaugh, who is 4-feet, 11 inches tall and weighs about 100 pounds, with brown shoulder-length hair, according to police. She was described as wearing jeans with a brown shirt, gray tank top, green glasses and maroon clogs.

“She was having dinner about 4:30 and got up and walked away,” said police Lt. Kathy Ault. The dinner was at what police was her home at 9 Becker Lane, a virtual loop off Concord Street, not far from Causeway Street, about 1/4 mile from the intersection of Concord and Route 128. The area behind Becker is an large, undeveloped region of the city with its highest points and rough terrain.

More Traps Needed For Lobster Trap Tree

Posted on by Joey Ciaramitaro

Jeff wants more traps for the lobster trap tree.  They are willing to pick them up and drop them off for you.  If you are a lobsterman with gear out of the water or gear on the wharf that is going to need to be moved anyway won’t you please consider lending some to the Gloucester Lobster Trap Tree effort.  We don’t want to just be a little taller than the Rockland tree, we want to obliterate it!

Please help me….$2500.00 will buy a lot of ingredients if I win!

Posted on by laurielufkin

I entered the Pillsbury Monthly Recipe contest and the theme this month was appetizers.  My recipe Tuscan Splendor Spinach Braid was chosen out of hundreds of recipes as one of the top ten finalists vying for $2500.00.

Would you please vote for my recipe every day until December 1st—yes,  five days from now–and I could win $2500.00 for me and Lily!  You do have to register to vote on the Pillsbury site but you do not have to select to receive emails from them.  It only takes about two minutes to sign up to vote and then you can vote daily for the next five days.

Please help me….$2500.00 will buy a lot of ingredients if I win!

Here is the link to vote: https://generalmills.promo.eprize.com/bakeoff/?WT.ac=HP_Left_Feature_Picture_MonthlyChallenge

Here is the recipe and a (lousy scanned) photo:

And here’s how to make it-so simple and delicious with only a few ingredients:

INGREDIENTS
1        can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated
seamless dough sheet
1/3    cup refrigerated black olive tapénade (from 7 oz container)
1        box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1/2    cup crumbled goat (chèvre) cheese
3/4    cup julienne cut sun dried tomatoes in oil, well drained
1        egg
1        teaspoon water

DIRECTIONS
1. Heat oven to 350°F. Unroll dough. Place on ungreased cookie sheet. Press into 12×9-inch rectangle.

2. Spread tapénade in 3-inch wide strip lengthwise down the center of dough leaving 1-inch edge on both ends. Layer spinach evenly over the tapénade. Top with cheese then layer with tomatoes.

3. With scissors or sharp knife, make diagonal cuts 1 inch apart on long sides of dough rectangle to within 1/2 inch of filling. Alternately cross strips diagonally over filling. Turn ends of braid up and press to seal. In small bowl, beat egg with water. Brush over top of braid.

4. Bake 25 to 30 minutes or until golden brown. Let stand 10 minutes before serving. To serve, cut into slices.

Thank you all for your support and votes!

My Turn To Ask…………Would you please vote for my recipe?

Posted on by laurielufkin

I entered the Pillsbury Monthly Recipe contest and the theme this month was appetizers.  My recipe Tuscan Splendor Spinach Braid was chosen out of hundreds of recipes as one of the top ten finalists vying for $2500.00.

Would you please vote for my recipe every day until December 1st—yes, seven days from now–and I could win $2500.00 for me and Lily!  You do have to register to vote on the Pillsbury site but you do not have to select to receive emails from them.

Here is the link to vote: https://generalmills.promo.eprize.com/bakeoff/?WT.ac=HP_Left_Feature_Picture_MonthlyChallenge

Here is the recipe and a (lousy scanned) photo:

INGREDIENTS
1        can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated
seamless dough sheet
1/3    cup refrigerated black olive tapénade (from 7 oz container)
1        box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1/2    cup crumbled goat (chèvre) cheese
3/4    cup julienne cut sun dried tomatoes in oil, well drained
1        egg
1        teaspoon water

DIRECTIONS
1. Heat oven to 350°F. Unroll dough. Place on ungreased cookie sheet. Press into 12×9-inch rectangle.

2. Spread tapénade in 3-inch wide strip lengthwise down the center of dough leaving 1-inch edge on both ends. Layer spinach evenly over the tapénade. Top with cheese then layer with tomatoes.

3. With scissors or sharp knife, make diagonal cuts 1 inch apart on long sides of dough rectangle to within 1/2 inch of filling. Alternately cross strips diagonally over filling. Turn ends of braid up and press to seal. In small bowl, beat egg with water. Brush over top of braid.

4. Bake 25 to 30 minutes or until golden brown. Let stand 10 minutes before serving. To serve, cut into slices.

Thank you all for your support and votes!

Egret??

Posted on by Mike Lindberg


Just shot this near the marsh at my house. Can anyone tell me what kind of bird this is? I think it’s an Egret but when I googled “Egret” they don’t look like this.
Thanks to Tina for the heads up!!