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A guest ordered this amazing bake stuffed lobster tonight at our Anniversary Celebration. Our live lobsters come from Captain Joe’s, where else? Thank you Joey and Frankie!
My View of Life on the Dock
More Cape Ann Dining News-
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A guest ordered this amazing bake stuffed lobster tonight at our Anniversary Celebration. Our live lobsters come from Captain Joe’s, where else? Thank you Joey and Frankie!
More Cape Ann Community News-
http://www.capeanncommunity.com
Ken’s golden polenta, crispy on the outside and tender on the inside
There are still a few seats available for the next Duckworth’s Eastern Point Lit House Book Club event (Sunday evening, March 20th). Ken, Chris, Jenn, Michelle, and Colleen do a beautiful job welcoming guests, and if you haven’t been, they provide wonderful evenings of, quite possibly, the best book club fare ever, freely flowing wine, and great discussions.
Last month’s discussion was led by Eastern Point Lit House co-founders Jenn Monroe and Chris Anderson.
Don’t be intimidated if you haven’t read the book in time for the event (which is oftentimes the case with me). I’m usually so inspired after the discussion, I find the time.
So deliciooooooous, that’s all I can say about Ken’s meatloaf and potatoes
An array of salads, vegetable dishes, and soup accompanies every dinner.
Come, I promise you won’t be disappointed!!


Family and friends gathered around this years altar dressed in gold and white for the first night of our nine day rosary honoring St. Joseph.



Sue Lovasco slicing her delicious Almond Cake!


Hannah Kimberley with her yummy no-bake Chocolate Cake!

Andrea Carlson’s Almond Biscotti Cookies

GMG Contributor Bridget Mathews and Nicole Curcuru, serving
Sista Felicia’s Limonciello and Aranciello
Continue reading “2016 St. Joseph Novena Night One at Sista Felicia’s”



a book of photographs by Nubar Alexanian
Retail Price: $295, Pre-publication price: $125. (Orders before May 6.)
Gloucester, MA— Walker Creek Media and the Rocky Neck Art Colony announce the release of GLOUCESTER: WHEN THE FISH CAME FIRST, a limited edition beautifully reproduced large format book (14”x11.5”) of 67 photographs by celebrated photographer Nubar Alexanian from his Gloucester collection.
A New England native and Gloucester resident, Alexanian accompanied the Brancaleone family of Gloucester and their crew aboard the Joseph and Lucia II on four ten-day fishing trips to Georges Bank in the late ‘70’s and early ‘80’s, just prior to the collapse of the fishing industry. His photos from these trips form the heart of this book and reflect his deep connection to these Gloucester fishermen. They record the last glory days of commercial fishing out of Gloucester harbor, and also life as it was lived in Gloucester over a forty year period. In his introduction Sandy Tolan writes: “This book is a love poem to Gloucester; it is, as Nubar says, a ‘historical document describing a way of life that will never ‘be’ again.’ ”
The public is invited to a celebratory “Meet The Author” and book launch party at the Rocky Neck Cultural Center, 6 Wonson St. Gloucester, on Thursday, May 5, at 7:30 PM.
Copies of GLOUCESTER: WHEN THE FISH CAME FIRST are available to individuals at a pre-publication price of $125 from March 25, 2016 through May 5, 2016. See the book’s official website, walkercreekmedia.com/Gloucester.
GLOUCESTER: WHEN THE FISH CAME FIRST is distributed exclusively through the Rocky Neck Art Colony.
Resellers interested in carrying this limited edition title may order through the Rocky Neck Art Colony, 978-515-7004 or by emailing info@rockyneckartcolony.org.
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“In his fish photos Alexanian finds a metaphor of the people of Gloucester – endangered, atavistic, communal – and they’re as riveting as they are forlorn.”
—Christopher Mills, The Boston Phoenix
“These images manage to be beautiful and honest at the same time. They are the real Gloucester, hard edges and all.”
—Sebastian Junger, author of The Perfect Storm
“Alexanian’s pictures are metaphors. Read them like poems.”
—The Boston Globe
“Alexanian is ever moving, ever growing, enlarging scope and depth, yet rooted in our rock and water—and in us. Join him in his explorations of our Gloucester and ourselves, and make them yours.”
—From the Foreword by Joseph Garland
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A portion of the proceeds from the sales of GLOUCESTER: WHEN THE FISH CAME FIRST will be donated to the Northeast Seafood Coalition.
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The Rocky Neck Art Colony, a 501(c) 3 non-profit organization nurtures excellence in the arts through exhibitions, workshops, residencies and vibrant cultural events for its members and the public. Long renowned for its luminous light, Rocky Neck has been a magnet for some of the most revered realist paintings in American art and a catalyst for the progressive ideas of artists from Stuart Davis, Marsden Hartley, Milton Avery, and Nell Blaine, among many others. For up to date information visit rockyneckartcolony.org
The Cultural Center at Rocky Neck
6 Wonson Street, Gloucester, MA 01930

BEACH STICKER TIME:

Anyone else notice that the tulip bulbs are already rising? Last year I had a “significant” birthday so my husband and I with a couple of friends decided to celebrate it in the Netherlands and had an awesome adventure tooling around Amsterdam, the Tulip fields and Kuekenhof gardens. As a birthday gift my friends sent me 50 various tulip bulbs from the Keukenhof garden and I am now anxiously awaiting for them to bloom! So enjoy the rainy day and know that soon we will be gifted an early bloom of the bright beautiful colors of spring!
I was looking for a set of grill gloves to handle the Lodge Cast Iron Skillet. When opening up all the vents on the pit and getting that cast iron searing hot, the last thing you want to do is for…
Source: Product Review- X-Chef Heat Resistant Silicone BBQ Grilling Gloves
An eerie sight while driving by Wenham Lake yesterday. Very Scooby-Doo if you ask me.



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More at http://www.northeastbbq.com
Bill writes-
Hey Joe,
With Saint Patrick’s Day just around the corner, there are some great deals out there on brisket. $1.66/lb at Stop and Shop – point cut. It was packed in a completely saturated brine, and I should have soaked it in plain water to cut the saltiness. I didn’t figure this out until the first taste of the finished product.

Unpack. Rinse. Salt. Pepper. Let sit [covered] until it reaches room temp.


Low and slow is the way to go. Grill dome top temp was 300 – 350°, offset fire, bricks and hardwood charcoal mix, soaked mesquite chips, pan with water. I figure the dome top temp is 75-100° higher than offset area of grill.
Beef is pulled at ~165-170° internal temp.

Bark.

Yep.

Wrapped plastic over foil – try it. Rest for at least an hour.
Luckily I cooked something to eat because we were too…
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