Lost and Found: Wrenches

Posted on by Craig Kimberley

Did you, or somebody you know, lose a box of wrenches this week? These belong to somebody that needs them, so no freebies here, be honest! Tell me where, and possibly when you lost them, and come and gettem! (Aunt Joany Kimberley scooped these up this past week)

Hit me up at Craig.Kimberley@yahoo.com, or respond below!

Last Night’s BBQ Throwdown On The @STOKGrills 

Posted on by Joey Ciaramitaro

#cantstopwontstopgrilling

Started the charcoal in the STOK Drum charcoal grill and would let it get up to 500 degrees with top and bottom vents wide open while we worked to get the food ready.

My two zoochies Madeline and Eloise helped prep the chicken by skewering them and applying canola oil and salt and pepper. We put the skewered chicken aside.

Peeled the carrots and snipped the ends off.  Then boiled them for about 7 minutes to soften them up just a little and then ran them under cool water to stop them from cooking any further. (Kate tells me they call this blanching).  Then Eloise tosses the carrots to coat in a soy, ginger garlic marinade and we let that sit on the counter to marinate.

  
Then Madeline cut up the pineapple into half inch slices.  We made a glaze of honey, canola oil, nutmeg and cinnamon for the pineapple.  

 

Now that the grill hit 500 degrees I took the charcoal and dispersed it evenly along the bottom of the grill and arrange the carrots in a perpendicular pattern in relation to the cast iron grill grates on the STOK Drum Grill so we can create some pretty hash marks.

  
Hit the top of the pineapple with the honey/canola oil/nutmeg/cinnamon glaze and cover for about 5 minutes. Then make your first flip-

  
Now hit the other side of the pineapple with your glaze and mop the carrots with the soy ginger mixture. After another five minutes flip and rotate a quarter of a turn to make em look pretty.  They should be softened up by now. 

Toss the chicken skewers on the grill now.  About three minutes a side. After the first turn, mop em with the Thai peanut sauce.

  
On the second turn mop everything with their respective glazes.

  
Plate and serve. #Boom!

  

GHS Pre Prom Photo Shoot in Annisquam

Posted on by David B. Cox

PROMENADE PHOTOS TO FOLLOW AT 11 AM!!!

Meg Colby, 7th grader At O’Maley Earns 3 Gold Medals At The Special Olympics!

Posted on by Joey Ciaramitaro

Joey, hope all is well.   Would you post this about one of our Special Olympics Athletes:

Meg Colby, 7th grader from the O’Maley School. Has been swimming for the New England Aquatics Special Olympics earning 3 gold medals in qualifiers, 100m freestyle, 50m back stroke and the anchor leg for the 4×4 deadly relay team. Her older sister Marybeth a student at GHS has been a coach for 3 years dedicated to younger swimmers and Dad Brian coaches a mens swim team.   

SPCL OYL swim_2015 -7184

Here is a picture of Meg in action – Backstroke

Submitted by Thom Falzarano

The Gloucester Harbor Launch Season Pass will be on sale starting June 15, 2015

Posted on by Joey Ciaramitaro

You wanna talk about a no-brainer? Regularly the launch would cost $20 for 4 people to use one way. So on a normal day when it is used round trip that would cost $40. So all you would have to do is use the season pass 2 and a half times and it would pay for itself and everything after that would be gravy. Plus not having to worry about a dinghy or renting a space for a dinghy and all the hassles of maintaining that tender.
No Brainer City!

From The Office Of The Harbormaster-
The Gloucester Harbor Launch Season Pass will be on sale starting June 15, 2015. A season pass is for permitted mooring holders within the boundaries of the Gloucester Harbor Launch with a limit of four people and will cost One Hundred Dollars ($100). The pass is good for one round trip per day to include 4 adults, children 12 years and younger are free.

Passes are available at the Harbormaster’s Office, 19 Harbor Loop, Monday through Thursday 8am to 4pm, and Friday 8am to noon.

Please mail or bring in the completed attached form with either cash or check payable to the City of Gloucester.
Click Link Below to download application. https://gallery.mailchimp.com/7859f5b6103e81cf0d545dae2/files/Harbor_Launch_Seasonal_Pass_Application.pdf

Click the link to download and fill out your application or head down to the Harbormaster’s Office and fill it out there!

Application

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Minglewood Tavern Has Some Of The Best Casual Food In Gloucester

Posted on by Joey Ciaramitaro

Cape Ann Dining News-
http://capeanneats.com/

Joey Ciaramitaro's avatarcapeanneats

Check Out the Menu Here

I think Minglewood was always good but in the past year I think their upscale casual food has been GREAT.

Had an awesome dinner with Super K last night-

If you haven’t tried “Not Your Father’s Root Beer Yet- Get Down To Minglewood and Ask For One.

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First Up The Fried Shishito Peppers With A Soy Chili Glaze Offered Incredible Flavors and Is A Steal At $5

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The Sushi Is Always Good

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Super Yummy Jack and Coke Steak Tips and Killer Twice Baked Potato

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One Night Heron Two Night Heron

Posted on by God's Morning

one night heron two night herons

Always cool things to see on Rocky Neck.  These were shot out my window last evening hanging out on Kim and Linda’s gangplank on Smiths Cove.

E.J. Lefavour

Hobbit House Studio

Opening Reception: Art in the Barn at Greenbelt

Posted on by James Eves

AIB-2015-2-

ArtInTheBarnbannerJoin us this weekend…June 12-14

Celebrate 26 years of Art in the Barn at Greenbelt. The grounds will come alive with music, sculpture, fine art, pottery, wood work, jewelry, and more, including live art demos. Check out our Facebook page for a sneak peak.

Friday, June 12:
Opening Reception 6 – 8:30pm
Join us for a night full of live music from EJ Ouellette & Crazy Maggy and refreshments from Metzy’s Mobile Taqueria and the Ipswich Ale Beer Truck.

Exhibit Hours:
Friday, June 12: 12 noon – 4pm & 6pm – 8:30pm

Saturday, June 13: 10am –  6pm

Sunday, June 14: 10am – 4pm

One-time parking fee $5/car

Location: Cox Reservation   |  82 Eastern Ave  |  Essex, MA 01929 | 978-768-7241