My View of Life on the Dock
If you were at the Cape Ann Solstice concert, you heard Charlee Bianchini’s gorgeous version of Mark Erelli’s soulful “Snowed In.” You may also remember Charlee say she was lucky enough to see him live — not many people are so lucky. But you could be if you get your tix now to see him with Barnstar! at Old Sloop before they sell out!
Check out this video to see what I mean . . .
Gingerbread Muffin Tops With Mascarpone Frosting
My daughter Amanda and I have had a craving for a Gingerbread Muffin from the Gingerbread Confection Bakery chain out of town for over a week…every once in while my husband (AKA “St Barry”) will surprises us with a box of muffins from this yummy bakery located near his work. Yesterday, while doing some after Christmas shopping with my kids, I spotted a muffin top pan on clearance for $9.99 at Marshalls…there was no way I was leaving the store without it. For the reminder of the day my mission was to get home and whip up a batch of our favorite muffins and cure our carving!
Muffin Ingredients
1 stick salted butter
½ cup dark brown sugar
1 large egg
1 teaspoon vanilla bean paste
1/2 cup buttermilk
1/2 cup molasses
1 1/3 cup flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1/4 teaspoon ground cardamom
1 six section muffin top pan
Mascarpone Frosting Ingredients
4 ounces cream cheese
8 ounces mascarpone cheese
4 tablespoons salted butter softened
3 cups confectioners’ sugar; (plus 1/4 cup for final dusting)
2 tablespoons buttermilk
2 tablespoons fresh lemon juice
1 large pastry bag & decorative frosting tip
Muffin Step-by-Step
1 combine butter and brown sugar in bowl of stand mixer fitted with paddle attachment; on medium speed, cream butter and sugar two minutes or until fluffy
2 add egg, buttermilk , vanilla bean paste, and molasses; mix on low speed until all ingredients come together (mixture will be wet & lumpy)
3 in separate mixing bowl, sift all dry ingredients together
4 add dry ingredients to wet ingredients in bowl of stand mixer; mix on low speed until thick batter is formed
4 lightly spray muffin top pan with cooking spray
5 fill each muffin section with 2/3 cup batter
6 in preheated 350° oven bake 15 minutes or until cake tester is inserted and removed cleanly
7 cool 10 minutes on wire rack before frosting
Frosting Step-by-Step
1 place all frosting ingredients in bowl of stand mixer fitted with paddle attachment
2 mix on low speed until frosting begins to form and confectioners sugar is incorporated; increase mixer speed to medium; beat mixture until smooth and creamy
3 transfer creamy frosting to large pastry bag fitted with a decorative frosting tip (I like to use my Wilton 6B tip); pipe frosting in center of each muffin top
4 finish with light dusting of confectioners’ sugar
Mission Complete!
Yields 6 Muffin Tops
The Jupiter II lugging them home.
USCGC Escanaba Fall 2013 D7 Patrol
Matt Bohannan writes-
We used a few GoPro’s to gather dozens of hours of video over our 6 week patrol sped it up to take 6 minutes! Directed by SN Bohannan, produced by BM3 Humphrey.
Here are other posts on Good Morning Gloucester featuring the USCGC Escanaba-
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 …Continue reading →
Thanks to Universal Hub for the link- Here is The USCG website report- BOSTON — The Coast Guard Cutter Escanaba is continuing to tow the Gloucester-based lobster boat that was disabled Wednesday with five people aboard more than 200 miles southeast of …Continue reading →
Paul Frontiero photo BOSTON – The Coast Guard Cutter Escanaba is towing the fishing vessel Grace Marie to Provincetown and plans to arrive around 6 p.m., today. The Grace Marie, a 65-foot Gloucester-based fishing vessel, was reported to be adrift … Continue reading →
It’s been far too long since I’ve visited buddy Christina’s Bowsprite- A New York Harbor Sketchbook I love her illustrations and stories and I suspect if you dig GMG you will love her blog too. I’ve been encouraging Christina to … Continue reading →
USCGNewEngland: CG News (#uscg): Dec. 21, 2009: Video – Coast Guard Cutter Escanaba transits through Cape Cod Bay during snowstorm http://ow.ly/16bXZG Original Tweet: http://twitter.com/USCGNewEngland/status/6901604223 Sent via TweetDeck (www.tweetdeck.com) http://www.goodmorninggloucester.com
Dear Joey,
As the New Year approaches, all of us at beach gourmet would like to thank you for your support and wish you and your family a very Happy New Year.
Let us assist with the final touches of your New Year’s Eve celebrations. We have many items prepared, and in the case, and many more available for order and pick up.
Our Winter Classes and Chef’s Table dinners have been scheduled and are beginning to book up. Call to reserve your space today!
About the Chef’s Table
Upcoming dates:
January 12th (limited availability)
February 16th
The Chef’s Table is a great way to extend our hospitality to clients or private tastings and classes. Our antique, hand-crafted table seats up to twelve people comfortably and is uniquely located inside Savour Wine and Cheese, adjacent to the beach gourmet exhibition kitchen. Guests at the table experience an exclusive private dining experience with a menu that is designed specifically to compliment the wine pairing by our wine expert, Kathleen Erickson.
These events are typically booked for private parties and are not open to the public, however we periodically open the table to reservations on a first-come, first-served basis. Sample Chef’s Table menus can be viewed on our beach gourmet web page. Do not delay in making your reservations. Open Chef’s Table events tend to sell-out very quickly.
Winter Cooking Classes
Braising Stews and Stocks January 9, 2014
Soups (limited availability) January 23, 2014
Decadent Desserts February 6, 2014
Brunch Fare February 20, 2014
Make Ahead Hors d’oeuvres March 13, 2014
Make Ahead Dinners March 27, 2014
All classes are offered at $55 per person. Work side by side with
beach gourmet Chef’s Matthew Beach and Meghan Pozzi to learn techniques for the beginner or the seasoned in-home chef.
Watch and Learn or participate in the cooking demonstration.
All classes will be held at the beach gourmet “Exhibition Kitchen” located in Savour Wine and Cheese.
Classes also available in home.
Holiday Menu
It’s the season to celebrate with friends and family! Let the professionals at
beach gourmet help ease the pain of entertaining, we will fuss over the menu details while you prepare to ring in the New Year.
Call now 978-282-1414 or stop by to place your order. It is that easy!
For New Year’s, please place orders by noon on Monday, 12/30.
Pick up by 4pm on Tuesday, 12/31.
Holiday Hors d’oeuvres
Available in the store throughout the holiday season:
Artichoke Dip – $3.95/8 oz.
Smoked Salmon Spread – $4.95/8 oz.
Caramelized Onion Dip – $3.95/8 oz.
Crab Dip – $5.95/8 oz.
Rosemary Spiced Nuts – $8.95/10 oz.
Creamy Brie en Baguette with Cranberries, Walnuts and Sage – $9.95/ea.
For pre-order (by the dozen):
Endive Spears with Waldorf Salad, $18/dz.
Caramelized Pear and Blue Cheese Tartlet, $18/dz.
Sea Scallop Puff, $21/dz.
Lump Crab Cakes with Lemon Aioli, $24/dz.
Salmon Cake with Remoulade, $18/dz.
Smoked Salmon and Asparagus Crepe, $18/dz.
Tuscan Grilled Shrimp Cocktail with Lemon Aioli, $18/dz.
Sausage Stuffed Mushroom, $18/dz.
Lamb Lollipop, $36/dz.
Beef Wellington, $36/dz.
Chicken Satay with Royal Thai Peanut Sauce, $18/dz.
Cocktail Meatballs, $18/dz.
Family Style serves about 8 people:
Whole Roasted Tenderloin of Beef, $150/ea.
Whole Side of Salmon with Accoutrements, $85/ea.
Quiche, $20/ea.
Salads, $40/ea.
Dessert, $25/ea.
Quick Links…
John Lamirande
beach gourmet
76 Prospect Street
Gloucester, MA 01930
Photos from Tuffy
If you don’t think those old wooden lobster traps weighed a whole hellova lot more than today’s wire gear then you don’t know much about then and now lobstering.
Look how skinny Swicker was back then…
A guy makes two of these a week. Perfectly balanced forks, one of which hangs just by a tine and spins around the other.
You can see them for yourself at The Fort Square Cafe.
To our readers who drop in often, to our readers who drop in occasionally, to our commenters, and to all our FOB’s ~
A Heartfelt Thank You!
Thank you for stopping in to visit and thank you for your thoughtful and much appreciated comments and feedback throughout the year. Wishing you all the best in the coming new year!
After a busy Christmas Day, Rosie looks very tired.
Hi Joey –
Hope you are well and that your Christmas was great!
Steph and I would love to be a part of the new Years Day plunge, except we are too sissy to actually get in the water at this time of year! So, the next best thing is – we’d like to offer a FREE Coastal Dog swim suit to the first five guys who send an email to Steph. Once we get the email we’ll ship you a suit in your size.
What do you think? Can you let your readers know about this offer? They can email Steph at:
Stephanie@coastaldogapparel.com
And it should be sooner rather than later so she can overnight the suits to them in time for the plunge. The suits will come in lovely shades of blue and red to match the skin tones of the loonies who go swimming in winter in New England!
We only ask in return that each winner of the free suit send us a photo of themselves in the suit post plunge. And they need to know that although Coastal Dog suits are meant to keep you from chafing at the beach, we can not do anything about shrinkage.
Thanks Joey – And Happy New Year!
Renata
This is the last weekend of the Rocky Neck Holiday Art & Fine Crafts Festival, Saturday and Sunday from noon to 4:00PM with a Pre New Years Party from 2-4:00 on Sunday, December 29. After all the rushing around and shopping for family, friends, and others, this is your opportunity to get something nice for yourself. Our Pre News Years party will feature bubbly and snacks, and will be a celebration of a great holiday festival and year of wonderful exhibits and programming at the Cultural Center. Please join us.
And don’t forget the Rocky Neck Plunge on New Year’s Day 2:00 at Oaks Cove Beach with a warm up after party at the Center. Great fun, whether you plunge or not. Don’t forget to bring some non perishables for the Open Door Food Pantry collection.
E.J. Lefavour
Making their debut tonight!
Grits & Groceries Orchestra is a MA. based group that performs Blues/Soul/R&R music that will get you jumping, swinging and rocking! Robert Lyons (tenor sax) Charlie O’Neal (guitar) John Anthony (bass & vocal) Jim Zaroulis (keyboards) & Kemp Dunn (drums)
https://www.facebook.com/pages/Grits-Groceries-Orchestra/593009874091221
MinglewoodAtLat43
25 Rogers St,
Gloucester, MA 01930
You try to do something nice and someone has to try to ruin it.
I didn’t get what I wanted for Christmas. I wanted to get a High Powered BB Gun.
But My Wife Cathy said I’d shoot my Eye out.
Last night while cleaning up the kitchen after dinner, my husband Barry heard a ruckus outside and peeked out the window…to find a sea of pink flamingos hanging out on our front lawn…. Flocking Hilarious!
This note was tapped to our front door…
A few days go I dropped off a box of Italian Cookies to my friends “The Carls”, as a thank you for their special treat they had me “Flocked!” Thank Carl & Carl….I very much appreciate your kind gesture, and I’m thrilled to be apart of this wonderful Fundraiser…Hummm…..now who shall I shall I flock?????????????
If you are interested in flocking someone contact Team Hoyt
December 26, 2013
“I hope that in this year to come, you make mistakes.
Because if you are making mistakes, then you are making new things, trying new things, learning, living, pushing yourself, changing yourself, changing your world. You’re doing things you’ve never done before, and more importantly, you’re Doing Something.
So that’s my wish for you, and all of us, and my wish for myself. Make New Mistakes. Make glorious, amazing mistakes. Make mistakes nobody’s ever made before. Don’t freeze, don’t stop, don’t worry that it isn’t good enough, or it isn’t perfect, whatever it is: art, or love, or work or family or life.
Whatever it is you’re scared of doing, Do it.
Make your mistakes, next year and forever.”
Neil Gaiman (1960- )
Although English by birth, Gaiman now divides his time between residences in Menomonie, Wisconsin and Cambridge, Massachusetts. He first rose to prominence with his graphic novel series The Sandman, and has continued to produce best sellers in science fiction, fantasy, young adult and children’s genres, including Anansi Boys, Good Omens, and American Gods, as well as screen plays such as “Stardust”, “Neverwhere”, and “Coraline”. He is the winner of the Hugo, Nebula, and Bram Stoker Awards and the first writer to have won both the Newbery and Carnegie Medals for the same work, The Graveyard Book. He is married to the controversial musician and performance artist Amanda Palmer, founder of the Dresden Dolls.
Idaho Omelet- Cheddar Cheese, Hash Browns, Crispy Bacon,Sour Cream, Chives- Tremendous!!!!
Good Morning Gloucester 
