SailGHS Launch Their Boats!

The GHS Sailing Team Launched their Boats Sunday Morning in preparation of the 2010 Season. Students, Parents, and Volunteers pitched in to get their Boats in the water. Get down to the State Fish Pier when they are practicing, it’s always fun to see them racing around and practicing their capsizing drills.

Here’s some info from SailGHS Administrator Patti Paige; 

The GHS sailing team is a co-ed team consisting of middle school and high school sailors.  Currently, students from Rockport, Gloucester and home-schooled children participate in the program.  The spring sailing season begins April 5 and runs through May 28.  Fall sailing is held in September and October.  We meet Monday through Thursday from 3:00 pm until 5:30 pm.  We sail in Gloucester harbor and conduct a learn to sail program where inexperienced students sail in Rhodes 19.  More advanced sailors belong to the racing team and sail in Vanguard C-420s.

GHS sailng team is a member of the Massachusetts Bay League (MBL) high school sailing organization which is located at the Community Boating Center on the Charles River in Boston, MA.  MBL organizes racing events between local high schools in three divisions. 
Anyone interested in sailing with us, students and adults alike, can contact me at either or by calling me at 978-283-4676.
Patti Page, Administrator, SailGHS

It Floats!
Patti and the Students Tow one of the Boats to the Main Float.
Patti and the Students get the main float ready for the Boats. View from the State Fish Pier.

Spring Vegetable Pasta with Creamy Goat Cheese Sauce from the Home & Garden Show

Here is the recipe my girl Lily and I made yesterday at the Cape Ann Chamber of Commerce Home & Garden Show.  If you were not able to make to the show for a sample, and you make the pasta, let me know what you think.

You can add whatever veggies you like to this excellent pasta dish and I upped the nutritional value and the fiber by using a “pasta plus” instead of a traditional pasta.  You will find the “pasta plus” next to the traditional pasta in the grocery store and comes in a yellow box.

Thank you to Sharon Lowe for this gorgeous photograph!

Spring Vegetable Pasta with Creamy Goat Cheese Sauce

1 bunch asparagus, trimmed and broken in to bit sized pieces
3 tablespoons olive oil, divided
2 tablespoons butter
2 cup leeks, cleaned and thinly sliced
3 cloves garlic, minced
3/4 cup dry white wine
3/4 cup chicken broth
6-8 oz goat cheese, crumbled
1-14 to 16 oz box rotini pasta (traditional, pasta “plus” or whole wheat will work), cooked, drained and tossed with a bit of olive oil and seasoned with salt and pepper
1 pint cherry or grape tomatoes, halved
Zest of one lemon
3 tablespoons chopped fresh dill
Salt & pepper to taste

Preheat oven to 350 degrees.  Lightly spray a large baking sheet with cooking spray and place asparagus in a single layer in the pan.  Drizzle with one tablespoon olive oil and shake pan to coat asparagus with oil.  Season with salt and pepper to taste an bake in preheated oven for 8 minutes.  When still bright green and partially cooked, removed from oven and set aside.

In the meantime, melt remaining two tablespoons oil with butter and add leeks and minced garlic in large skillet.  Cook over medium heat until leeks are cooked through and translucent, about 10 minutes, stirring occasionally.  Add wine and broth and stir, scraping any browned bits off of the bottom of the pan, and bring to a boil.  Reduce heat to medium, add crumbled goat cheese and stir until cheese melts and a creamy sauce forms.  Stir in cooked pasta and asparagus and toss with sauce.  Remove pan from heat and stir in halved tomatoes, lemon zest and dill.  Re-season with salt and pepper to taste and serve immediately.

Serve 6-8

Hey Paul Morrison Can We Get An Update On Your Training Regimen?

Paul I know you threw down the gauntlet and asked folks to join you in training for the Blackburn Challenge.  I’ve been getting emails, phone calls, fax, smoke signals, text messages, pony express telegraphs, tweets and all other sorts of correspondence and they all want to know- How is Paul Morrison’s training going for the Blackburn Challenge?  So how ’bout an update ol chap?

Save The Date- Sinikka Nogelo Gala

Save the Date – May 6 – for a gala evening in recognition of 25 years of local access television programming and, especially, of the retirement of Sinikka Nogelo. The dinner party will begin at 5:30 pm at Cruiseport Gloucester, followed by a tribute to cable TV and Sinikka. Ticket and sponsorship information will be available in the near future.

Thank you!

Mike Costello

Steam Ship Refit?

I don’t know much about Ships, but I can tell a refitting when I see it.

The Isles of Shoals Steam Ship Co. looks to be going Green.

They’re adding masts and a Bowsprite to The Thomas Laihgton

Here are few Photos to prove it.

I think the Thomas Laihgton is scheduled to be in this years Schooner Festival!

The Refit I
She's going to be a beauty under sail

Willow Rest Cider Donut Machine

They were just making donuts in this machine ten minutes prior to me taking this shot.  This entire piece of donut making equipment looks like it just was set up brand new out of the box.  If cleanliness is next to godliness then Willow Rest must be heaven.

Willow Rest Cider Donut Machine, originally uploaded by captjoe06.

Willow Rest Cider Donut Machine
Willow Rest Cider Donut Machine

Appledore At Rest Submitted To The GMg Flickr Group Pool By Thomas Philbrook

Thomas writes-

Unfortunately, The Appledore no longer calls Rockport her home. But it’ll live on in many an artist’s work.

Appledore At Rest, originally uploaded by Thomas Philbrook.