Callie’s Mac & Cheese

Posted on by Sista Felicia

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Last week a childhood friend Mary, unexpectedly lost one of her beloved dogs Callie. A beautiful chocolate lab everyone in our close knit circle of friends, had the pleasure to know. All our children adored Mary’s dogs Callie and Muggian both Labs who loved to play fetch at Good Harbor Beach.  Last week after hearing about Callie’s passing we all felt Marys heartache and reached out to comfort her, each in our own special way. There is never a right time for death, and there are endless ways to reach out to those who are dealing with it. For some, it is customary to reach out with fresh flowers, sympathy cards, and thoughtful notes. But for me growing up in a  Sicilian family,  I learned at a very young age, that our custom  in the wakes of death, was to nourish broken hearts with homemade food. Sicilians head straight to the kitchen to prepare a meal or dessert to nourish grieving families. My grandmother Felicia always preached, that the fastest way to someone heart was through their stomach. After a quick trip to the Cave Cheese Shop, I made and delivered a special comfort food dinner  to my grieving  friend Mary and her puppy Mulligan.

In honor of  Callie this old family comfort food recipe has been renamed ~ Callie’s Mac & Cheese

muffin dog 3

muffin dog

Callie’s Mac & Cheese

Ingredients

1 stick salted butter; plus 1 tablespoon (used to butter baking dish)

¼ cup freshly chopped parsley

½ teaspoon freshly ground black pepper

2 tablespoons flour

1 ½ cup whole milk

2 heaping cups shredded Rat Cheddar Cheese~ The Cave’s House Cheddar

½ teaspoon garlic powder

½ teaspoon onion powder

1 lb. large elbows pasta

3 cups Cracker Crumb Topping( see recipe below)

Step-by-Step

1 cook elbows Pasta al dente; strain water in large colander; reserve pasta

2 in medium sauce pan ; melt 1 stick salted butter over medium/low heat; add parsley, pepper, and flour; stir; increase heat to high;stir 2-3 minutes (do not brown butter)

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2 add milk; stir 1 minute; add shredded cheese in small batches (I like to add ½ cup at a time, and allow cheese to completely melt before adding next batch of cheese); stir vigorously to prevent mixture from sticking to bottom of pan; stir until creamy thick cheese sauce is formed; remove from heat

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3 add garlic powder and onion powder; mix well; add  reserved pasta; mix well; add cheese sauce to reserved pasta; mix well

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4 butter one 13×11 baking dish or two 8×8  baking dishes

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5 transfer and evenly spread cheese mixture into baking dish; top with Cracker Crumb Topping( see recipe below)

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6 cover with foil; in preheated 350 degree oven bake 10 minutes; remove foil; bake 10 additional minutes until crumb topping is golden and cheese sauce is bubbling, serve warm

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Cracker Crumb Topping Ingredients & Step-by-Step Directions

4 stacks of original Ritz crackers, finely crushed in a large food processor

1 large onion, pureed in a mini chopper

4 cloves garlic, minced

1 ½ teaspoons garlic powder

1 pound salted butter, melted

1 heaping large soup spoon of Cains Mayonnaise

2 tablespoon olive oil

1 package Good Seasons dry Italian Dressing mix

¾ cup Sicilian Breadcrumbs “Muddica Cunsata”, recipe in my cookbook (Gifts of Gold In A Sicilian Kitchen With Sista Felicia,Harvest Pg. 201) or click link for Sista Felicia’s Video tutorial

 http://tasteofnatchez.com/recipe-video/Mudica-Bread-Crumbs.html

Step-by-Step

1 Combine and mix all ingredients in large mixing bowl

Note~ will keep in airtight container refrigerated 7 days or  2 months in freezer… excellent topping for baked fish

Wicked Tuna and the Paint Factory

Posted on by capeannpainter

Wicked Tuna and the Paint Factory

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The Paint Factory home to Ocean Alliance

http://www.whale.org/

Spin off news from NATGEO:

“National Geographic Channel has announced a spinoff program for its popular
fishing program “Wicked Tuna.”
The working title is “Wicked Tuna: North vs. South” and will begin filming off
the coast of North Carolina this winter, with a premiere scheduled for this
summer.

Producer Craig Piligian tells the 2014 TCA press tour that
the spinoff will be a competition between the guys of “Wicked Tuna” and the
fishermen of the Outer Banks in the Carolinas — but those Southerns ain’t got
nothin’ on the “Wicked” captains.

“There will be a lot of tensions and a
lot of guys saying some funny stuff,” says Piligian. “They’re decent fishermen,
but not as good as these guys.”

The cast for the spinoff includes “Wicked
Tuna” fan-faves Hard Merchandise captain Dave Marciano and Hot Tuna
captain T.J. Ott, who will battle the local Outer Banks fishermen for
bluefin tuna.

NatGeo has also announced a premiere date for “Wicked
Tuna,” which returns on Sunday, Feb. 16.”

Watch it and it will Grow

Posted on by Fredrik Bodin
A gift from Cape Ann potter Marty Morgan. It a narcissus, she said if you water it, just watch it and it will grow.
A gift from Cape Ann potter Marty Morgan. It’s a narcissus, and she said if you water it, just watch it and it will grow.
Exactly 30 days later, the plant is now 21 inches tall. Thanks Marty!
Exactly 30 days later, the plant is 21 inches tall. Thanks Marty!

Sefathia invites Local Italians To Caffe Sicilia Today At 1

Posted on by Joey Ciaramitaro

Dear Godmother Romeo,
I received your name and contact information from my friend, Italian-American painter Nella Lush.
I teach art and direct the Lehman Gallery at Brooks School in North Andover. We have this cool course in January called Winter term during which we work with about a dozen students for 3 weeks studying one thing. Our course this year is called “All things Italian.”
We are cooking, watching movies, practicing language with Rosetta Stone, visiting the north end, attending the opera in Cambridge, etc.
Tomorrow (Monday 1/13) we are headed to Gloucester. I know this is last-minute and a little unconventional, but I wonder if you might happen to have an half hour free and be willing to talk to the students in a coffee shop somewhere about the Italian culture in Gloucester.
Would you please reply to this email if this might be possible?
Many thanks for considering.

——————-

Joey received this email naturally accepted to meet them where else Caffe Sicilia if any of your Italian readers want to join us Monday 1/13 @1 thanks

Birds of Cape Ann: The Majestic Mute Swan

Posted on by Kimsmithdesigns

Mute Swan taking flight -2 ©Kim Smith 2014The extraordinarily powerful wings and torso of the Mute Swan ~ click to view larger

The above photo is a lucky capture as I was actually filming the Gadwalls behind the swan. When the swan began to lift out of the water I quickly turned my attention toward it. The first two photos are the same; the first is cropped, the second uncropped so that you can see the tremendous scale of the swan’s body and wings in relation to its environment. The Mute Swan is the second heaviest waterfowl, second only to the Trumpeter Swan. In observing swans, I marvel in nature that a creature this heavy can soar majestically through the clouds and swim so gracefully through water.

Mute Swan taking flight ©Kim Smith 2014

Mute swans feed primarily on submerged and emergent aquatic vegetation and a small percentage of their diet also includes frogs, small fish, and insects. Because swans feed in deep water they do not compete with smaller waterfowl such as ducks. It is thought that food is made more readily available to ducks because the swans do not eat all the food they pull up. This seems logical and factual from my own observations at our local ponds and marshes. I very often see a wide range of waterfowl congenially feeding with the Mute Swans.

Swan food winter ©Kim Smith 2014Mute Swan feeding on submerged vegetation at Niles Pond

Note ~ Mute swans, which are a nonnative species, do compete directly for food with North American native Trumpeter Swans, in regions where Trumpeter Swans are indigenous (Trumpeter Swans are not native to Cape Ann).

For more photos, information, and video see previous GMG posts about the Mute Swan:

Where Do Swans Go in Winter?

Vibrant Throbbing Wingbeats

Niles Pond or Brace Cove

*   *   *

Birds of Cape Ann: Divers or Dabblers and the Green-winged Teal

Birds of Cape Ann: Buffleheads

Rockport Reader Submits Coyote Photo

Posted on by Kimsmithdesigns

Thank you so much Sandra for sending your photo.

Note to readers interested in submitting a locally spotted coyote: Please don’t be concerned about the quality of the image. I think it is very helpful to collect documentation while we are learning as a community how to address the growing coyote problem. Please provide location and time of day.

Send photos to: kimsmithdesigns@hotmail.com. Thank you!

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Hi Kim,

Saw your coyote post on Good Morning Gloucester, with note to send photos.

We woke one morning early in December to see this coyote not 50 feet away,under our neighbors’ apple tree, having breakfast!  South St., Rockport.  We are newcomers to the area, had heard about and heard coyotes at night, but this was something we did not expect to see during the day. Not the greatest picture, but at least documented!  
Thanks.
 

Wakodahatchee Wetlands Video

Posted on by Marty Luster

Wakodahatchee Wetlands in Delray Beach Fla., was constructed on 50 acres of unused utility land. Each day about two million gallons of highly treated wastewater is pumped into the wetlands which is home to over 150 species of birds and other aquatic fauna.

To Warm Your Heart, on a Wet and Windy Winter’s Day

Posted on by Fredrik Bodin
A month ago, I hosted the Good Morning Gloucester Holiday Party. This is mother and daughter Pat and Felicia Ciaramitaro, holding coordinated Christmas wine glasses they brought just for for the event. I've made friends and met many that I'd never know otherwise since my involvement with GMG. Next event: Valentine's Day.
A month ago, I hosted the Good Morning Gloucester Holiday Party. This is mother and daughter Pat and Felicia Ciaramitaro, holding coordinated Christmas wine glasses they brought just for for the event. I’ve made friends and met many that I’d never know otherwise since my involvement with GMG. Next event: Valentine’s Day.

Chickity Check It! Living With Coyotes/Coywolves | Eastern Coyote/Coywolf Research

Posted on by Joey Ciaramitaro

http://www.easterncoyoteresearch.com/livingwithcoyotes/

I think one of the really good suggestions from the article linked above is to carry a whistle if you’re going for a walk.

I’d just like some public officials to stand up acknowledge the trend and maybe tell us what the plans are to educate people or how they are talking to The Mass Environmental Police or other wildlife groups about monitoring the explosive growth in Coyote populations around here.

Here’s a couple of articles from The Gloucester Daily Times all within the past few months with the latest being just two days ago.

We never had reports like this 8 years ago. To stick our heads in the sand and not publicly educate people when these incidents are piling up is just plain bananas to me.

http://www.gloucestertimes.com/local/x1221251573/School-area-takedown-spotlights-coyote-surge?mobRedir=false

http://www.gloucestertimes.com/local/x86518953/City-keeps-close-eye-on-coyotes-by-OMaley?mobRedir=false

http://www.gloucestertimes.com/local/x12783113/Gloucester-Police-Fire-Driver-hits-coyote-on-Washington-Street?mobRedir=false

Woodman’s of Essex, where the fried clam was invented, celebrates its 100th anniversary in 2014.

Posted on by Joey Ciaramitaro

Woodman’s of Essex Celebrates its 100-Year Anniversary

Woodman’s of Essex, where the fried clam was invented, celebrates its 100th anniversary in 2014.

Originally a roadside grocery stand started by Lawrence “Chubby” and Bessie Woodman, the restaurant has been serving traditional New England seafood to five generations of fans, both local and from around the world. As the restaurant enters its second century, its popularity shows no signs of waning.

An inductee into the Massachusetts Restaurant Association Hall of Fame, Woodman’s has been honored by Forbes, FYI as “Best Seafood in America,” listed in Patricia Schultz’s “1,000 Places to See Before You Die,” and been awarded the Massachusetts Premier Tourism Attraction “Legend” Award from the Massachusetts Office of Travel & Tourism. Woodman’s expanded offerings include private clambakes, event catering, weddings on the picturesque Essex Marsh, and fulfilling lobster and Fried Clam Kit orders all over the United States.

“Woodman’s is a New England institution,” says Stephen Woodman, co-CEO and third-generation manager of Woodman’s. “It’s been family-owned and operated since Woodrow Wilson was president and Babe Ruth pitched for the Red Sox. We’ve been able to maintain the commitment to the product and our customers in keeping with the tradition started 100 years ago. As a family and a company, we’re proud to be celebrating this amazing milestone.”

In addition to third-, fourth-, and fifth-generation Woodman family members being part of the team, Woodman’s is staffed by approximately 80 year-round and 200 seasonal employees. At least 25 of their employees have worked there for more than 30 years.

“When it’s all said and done, Woodman’s is about the people,” Stephen continues. “Our amazing staff and our fanatically loyal customers. We never could have made it to one hundred years without them. We look forward to bringing families together year after year, and another hundred years of happy memories.”

Woodman’s of Essex is located at 119 Main Street in Essex, Massachusetts. Visit http://www.woodmans.com to learn more.

About Woodman’s of Essex

Woodman’s of Essex is a seafood restaurant in Essex, Massachusetts, located north of Boston. A local favorite, Woodman’s is also known internationally for its New England clambakes and its signature fried clams. Woodman’s has been a family-owned and operated business since its founding in 1914, and employs a seasonal staff of more than 200.

Community Stuff 1/12/14

Posted on by Joey Ciaramitaro

ENVIRONMENTAL FILM SCREENING
Presented by Greenbelt
On Thursday February 20th, Essex County Greenbelt is hosting a film screening
of the award winning docu-comedy Yert: Your Environmental Road Trip. The
screening will take place at 7:30p.m at Gloucester’s Cape Ann Cinema. A short
facilitated discussion will follow the film.
Yert is relevant to conservation issues locally, in Essex County and beyond. The
story concerns 3 friends travelling the continental United States, who meet
several inspirational characters, each doing their part to tackle the environmental
crisis. The trio has certain eco-challenges to meet while travelling, such as
keeping all their trash in the vehicle with them, and a surprise twist that changes
the entire project. The film features environmental leaders including Bill
McKibben, Wes Jackson, Will Allen, Janine Benyus, Joel Salatin, David Orr, and
others.
“This is an interesting and inspirational film, and the screening is also an
opportunity for Greenbelt to raise awareness about the fragile landscapes we are
working to protect in Essex County,” said Greenbelt Executive Director, Ed
Becker.
The film series is supported in part by the Essex County Ecology Center