My View of Life on the Dock
If you’re heading out to the Topsfield Fair this week, be sure check out my photography the Coolidge Building. I have 2 hanging pieces in the main hall and several smaller photos and note cards in the bin room. Many of the images have been seen on GMG, so here’s your chance to see the real thing, and maybe take one home!
This one, “Niles Pond Rd.”, is hanging in the main hall.
Thanks for your support! —–Sharon
Cape Ann Film Festival Preview Night
Info from Jo-Ann Castano–
MULTI-DAY, MULTI-VENUE FILM FESTIVAL TO LAND IN GLOUCESTER AND ROCKPORT THIS OCTOBER
The Cape Ann Community Cinema at 21 Main Street in Gloucester will celebrate its 2nd full year in
business with 17 straight days of films from around the state, around the country and around the world.
The Cape Ann Film Festival will run from October 1-17, and will feature 43 films and events, many of them
with filmmakers in attendance.
The Festival’s preview night is on Thursday, September 30 starting at 7:00pm, and will feature trailers from
each of the 17 nights of films, plus a special musical set from the quirky instrumental rock band,
The Weisstronauts. Admission to this special event is $10.00, with complimentary hors d’oeuvres, beer and
wine for all guests.
2010 marks the first year that the Cinema has invited another venue to participate in one of its festivals.
The Shalin Liu Performance Center at 37 Main Street in Rockport, which just this week starts its
year-round film programming under the name “The Rockport Music Cinema,” will host several of the Festival’s
films in its 330-seat state-of-the-art amphitheater.
“We’re hoping that a lot of folks who have heard about us but haven’t made it down yet will come and celebrate
with us during this very huge month,” said Robert Newton, managing director of the Cape Ann Community Cinema.
“The Festival is going to be a great time for all, and I’m very much looking forward to making a whole lot of new
friends in October.”
The Cape Ann Film Festival will feature 43 films of all genres: “180° South,” “1981,” “Asparagus: A Stalkumentary,” “Barbarella,” “Best Worst Movie,” “The Blue Bird,” “BoyBand,” “Breathless,” “Cairo Time,” “Canvasman: The Robbie Ellis Story,” “The Cartel,” “Chitty Chitty Bang Bang,” “The Clamdigger’s Daughter,” “Cropsey,” “Do It Again,” “The Eagle: America’s Tall Ship,” “For Once In My Life,” “Gasland,” “The Gloucester 18,” “The Green Room,” “Handsome Harry,” “Hibakusha,” “Jean-Michel Basquiat: The Radiant Child,” “The Klezmatics: On Holy Ground,” “Lovely, Still,” “Metropolis,” “My Tale Of Two Cities,” “Night Of The Living Dead: Re-Animated,” “Orgasm, Inc.,” “Orlando,” “Polis Is This,” “Racing Dreams,” “Ran,” “Science Fiction Double Feature: 2081/I’m Here,” “The Secret Of Kells,” “The Secret Of NIMH,” “Soul Kitchen,” “Speedy Delivery,” “Stonewall Uprising,” “The Stranger,” “Ten9Eight” and “Truth: Fishing Crisis Or Government Mismanagement?”
Additionally, the dozen short films in this year’s “Media That Matters” touring show will be interspersed, paired appropriately throughout the Festival.
Synopses, trailers and full Festival schedule are listed on the Festival’s website at www.CapeAnnFilmFest.com.
Listing the Topsfield Fair is kinda obvious, no? Well at least if you click on the picture above it will bring you to the website (I know how people hate to look things up for themselves) Makes it so much easier when someone puts that nice fat juicy link right in front of them to click right through.
so here you go-
Topsfield Fair Website Click Here
GHS Football vs Beverly Under The Lights!
Friday Night 7PM
On Saturday there will be music
October 2
Fall Music Series Laurie, Ellen & the Boys 12:30 PM-3:30 PM at Russell Orchards
Saturday October 2&3 The Gran Prix Of Gloucester
Paul Boudreau, race founder gives us some insights on why YOU should check out this international event happening right here in Gloucester!
For more information check out the website-
Pictured above are some of the images that will be displayed in the Best of Rocky Neck Members Exhibition.
Featuring the creative stylings of Sista Felicia, friend of the family Sara Francis,neice Amandacakes, nephew BJ, The Bean and Snoop Maddie Mad.
Also look to see if Sista Felicia garnered a Blue Ribbon for her Rosa Rugosa Rose Hip Jelly or the Rose Petal Jelly.
The GMG pumpkin display is in the Fruits and Vegetables Building, center aisle half way down on the left hand sign. If you see it send in a not!
Rosa Rugosa Still Blooming In Late September 2010
We should find out if Sista Felicia won a Blue Ribbon for her Rosa Rugosa Jelly in a couple of days at the Topsfield Fair.
Felicia made her rosa rugosa rose petal and rose hip jelly for entry in Topsfield Fair. With a phone call explaining how timely the segment would be with the rose hips being ripe and the Fair coming up to buddy Joe Langhan, a couple days later they were shooting the piece. Look for it soon on the Gloucester Daily Times website
After capturing the life cycle of the rosa rugosa and documenting it throughout the year in the early stages of GMG I thought it would be cool to film a segment of how the Rosa Rugosa Rose Hips are made into rose hip jelly. Having neither the time this time of year to tape her or the cooking skills on any level to do it myself who else would I turn to but my sister Felicia?
What I didn’t know is that people not only made jelly from the rose hips (the round fruit that is left after the petals drop), but also the rosa rugosa petals. She made both for entry into the Topsfield Fair. When you enter a canning product you have to include a recipe sheet and the instructions are very specific for what they want and how you put them into certain classes. We added a 25 picture collage of the Rosa Rugosa Life Cycle on the recipe sheet to give our entry a little extra punch.
Felicia is going to tape a segment on how to make it with Gianni Gallo and Joe Langhan for The Gloucester Times Recipe On Demand. So look for that soon.
2 cups water
3 cups unsprayed pink rose petals, thicker tissue at base of petals removed
2 1/2 cups rosa rugosa petal infused sugar
1/4 cup freshly squeezed lemon juice
3 ounces liquid pectin
1 tablespoon rose water
We really did try! Here is the cookie recipe that I gave you a couple of weeks ago but with a filling added to make it a sandwich cookie! They are so good but didn’t bring home a ribbon. Oh well….Like I tell Lily, you win some, you lose more but you will never win if you don’t try! I hope you enjoy these and please let me know what you think.
This was our presentation plate for the judges:
For the filling:
4 tablespoons cinnamon chips
½ teaspoon vegetable shortening
4 oz cream cheese, at room temperature
3 tablespoons dulce de leche*
In a small microwave safe bowl, combine chips and shortening. Microwave on high power for one minute and stir until smooth. In a medium bowl beat together cream cheese and dulce de leche until blended. Beat in melted cinnamon chips until smooth. Refrigerate until ready to use.
For the cookies:
1 cup all purpose flour
½ teaspoon baking powder
¾ teaspoon baking soda
¾ teaspoon salt
1 teaspoon freshly grated nutmeg
7 tablespoons salted butter, at room temperature
7 tablespoons butter flavored shortening (you can use all butter but the cookies will be flatter and that’s 0k)
1 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
½ cup sweetened dried cranberries
½ cup dried apples, diced
2/3 cup cinnamon chips**
2 ½ cups old fashioned oats
Preheat oven to 350 degrees. Line 4 baking sheets with parchment paper and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and nutmeg and set aside.
In another bowl, beat together butter, shortening and brown sugar until light and fluffy. Beat in egg and vanilla extract until well combined. With mixer running on low speed, slowly incorporate flour mixture. Mix in cranberries, apples, cinnamon chips and oats and beat again until just combined.
Scoop by rounded tablespoonfuls (use a tiny ice cream scoop if you have one so they call come out round and the same size and cook at the same time) on to prepared baking sheet, 12 to a sheet. Bake for 9 minutes cookies are slightly browned on the bottom. Remove from oven and allow to cool on parchment.
To assemble, spread two teaspoons prepared filling on the bottom side of one cookie. Top with another cookie, bottom side down. Repeat with remaining cookies and enjoy!
*this can be found in a small can in the international food section with the other milk products, it is made by Nestle and is called “La Lechera.” Look at the photo below. The cans on the left side are sweetened condensed milk, the cans on the right side are what you want. It is a very thick brown caramel in a can about the size of sweetened condensed milk. I found it in the new Market Basket in Gloucester in the section with the Goya foods. This is what it looks like:
**They still don’t have these in at the new Market Basket–ask the manager to get them next time you are there–if we all keep asking, I bet they will stock them. In a pinch, you can use butterscotch chips and add some cinnamon, about a teaspoon, to the dry ingredients
Here’s a great holiday morning recipe! This recipe was a blue ribbon winner last year. Enjoy!
Harvest Cranberry Pumpkin Muffins with Cinnamon Pistachio Streusel Topping
Streusel Topping:
½ cup all purpose flour
1 teaspoon cinnamon
¼ cup brown sugar
3 tablespoons softened butter
½ cup chopped pistachios
Muffins:
1 15 oz can pumpkin puree
4 large eggs
1 vegetable oil
1/3 cup water
1 tablespoon vanilla extract
3 1/2 cups all purpose flour
2 1/2 cup granulated sugar
2 tablespoon cinnamon
1 teaspoons ground powdered ginger
1 teaspoon freshly ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoon salt
1 cup sweetened dried cranberries
In a medium bowl, whisk together flour, cinnamon and brown sugar. With fingers, mix in butter until mixture is crumbly. Stir in nuts and set aside.
Prepare pans with non-stick cooking spray or cupcake liners
Preheat oven to 350 degrees.
In the bowl of a stand mixer or with electric hand mixer, beat pumpkin, eggs, canola oil, water and vanilla extract until well combined.
Sift flour, sugar, cinnamon, ginger, nutmeg, soda and salt to combine.
Add dry ingredients to pumpkin mixture and beat until just combined. Stir in dried cranberries.
Using a medium scoop, fill prepared muffins tins ¾ full. Top each muffing with 2 tablespoons streusel topping.
Bake for 23-25 minutes until toothpick inserted in the middle of the muffin comes out clean.
Allow to cool slightly before removing from baking pan.
Makes 24 muffins
From Gary Hiltz-| Gloucester-based classic rock band takes its act back to the fair – GloucesterTimes.com, Gloucester, MA Source: gloucestertimes.com |
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From Tucker’s Farm Family Diner-
Closed Oct 2-Oct 14
Come visit our booth at The Topsfield Fair near The Fruit and Vegetable Building
Myron will be selling raffle tickets at Cape Seafood for this prize pack of Topsfield Fair award winning pickles at Cape Seafood on The State Fish Pier. The tickets are only a buck each and that’s a whole lot of pickle goodness right there!
Ma and Pa’s Pickle Basket Raffle Prize Pack, originally uploaded by captjoe06.
What you are looking at is a Judges Criteria Sheet for The Topsfield Fair. Myron Lepine took home 4 or 5 ribbons this year and if you click on the picture and then select “all sizes” you can read all the criteria used for judging awards. In the top right hand corner you can also see 1st place awarded. Congratulations Myron!
Myron Lepine Topsfield Fair Judges Criteria Sheet, originally uploaded by captjoe06.
Good Morning Gloucester 