Just Wanna Let Y’all Know That There Are Only 11 GMG Mesh Caps Left

If You Want One You’ll Need To Order It Soon. 

Here’s The Link To Buy Yours-

GMG Logo Cap Navy With White Mesh Back. Three Color Embroidery

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Hi Joey,

I just got my cap and sticker from you hand addressed and in a box I loved.  When you said you had a limited amount available I ordered as fast as I could and my wish came true and I got my GMG cap last Saturday.  I was surprised since you had so few. I recently had skin cancer surgery on my head and will be wearing hat a lot these days and yours is the one I wanted the most. Thank you. My wife and I are from Connecticut and come to Gloucester every year and I wish I could live there but for family reasons I don’t think that will happen.  But I will always love and go back to Gloucester and continue to read your blog every night or morning.  Thank you Joey, I will represent down here in CT and everywhere else I go. At some point I will post or send you a picture.

Truly thankful,

Gary Peltzer

Lecture Wednesday Night at the Pepperell Garden Club: The Pollinator Garden

7- HW Summer ©Kim Smith 2012Gloucester HarborWalk

On Wednesday evening, November 13th, at 7 pm, I will be giving my program, “The Pollinator Garden,” for the Pepperell Garden Club. Following the rhythm of the seasons, I present a slide show and lecture demonstrating how to create a welcoming haven for bees, birds, butterflies, and other wildlife. Native plants and examples of organic and architectural features will be discussed based on their value to particular vertebrates and invertebrates. I hope you will come join me!

6- HW Great Spangled Fritillary ©Kim Smith 2012 copyGreat Spangled Fritillary at the Gloucester HarborWalk

FREE Wine Tasting Event at Savour and Best Paper to Store Cheese

formaticum-cheese-paper-6_grande I learned so much from Kathleen Erickson in her fantastic series “Become a Wine Expert,” not only about wine, but also about cheese as she paired fabulously delicious cheeses with each wine. I asked her to tell us more about the interesting paper that they use at Savour Wine and Cheese when cutting off a wedge and wrapping for their customers. Kathleen writes ~

“Kim Smith had asked about our special cheese paper known as “Formaticum.”  So here is a bit about it.

Their slogan is “Cheese is alive.  Store accordingly.” Although you do not see it often, any good cheese shop should present you with your cheese purchase carefully wrapped in Formaticum (which is the only company that makes cheese paper of this quality). ”

What make’s Formaticum so special? When you buy cheese wrapped in plastic or vacuum-sealed, it is suffocating and losing all its flavor and character. Formaticum is a special two-ply paper designed to allow the cheese to breathe, while also maintaining optimal humidity, which prevents the cheese from drying out. Formaticum is made of the same material that is used by the world’s finest cheese purveyors to wrap and store cheese and is manufactured in France.

Kathleen also writes, “Once you get your cheese home, store it in the Formaticum cheese paper.  You may wish to slip it into a loose baggie which allows some room for the cheese to breathe, if you are keeping it for a few weeks.”

Here is a link to their website and video on cheese-wrapping, which is an art in itself ~ Formaticum.”

Savour Wine and Cheese ©Kim Smith 2013

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There are two special events taking place at Savour Wine and Cheese this coming week:

On Friday night from 7-9:30 pm is the Cape Ann Animal Shelter Fundraiser.

On Sunday afternoon from 1-4pm there is a COMPLIMENTARY Wine Tasting Event. Several of Savour’s excellent wine representatives from across the state will be pouring wines and answering question. Chef Matt Beach and Kathleen are creating appetizers to serve with the wines, which will also perfectly complement your Thanksgiving feast.

Visit their website for more information about both. events.

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Rather than waiting until October 2014 and due to the popularity of our “How to Become a Wine Expert” series posted here on GMG, Kathleen is again teaching her series in April,  2014. People are already signing up, so sign up soon to get the early sign-up discount. This would make a great Christmas gift. And for couples, a great gift to each other. There were several couples in our class and the evening was their “date night!” To sign up for “Become a Wine Expert,” visit Savour’s Events page.

Renee Hansen Savour Wine and Cheese ©Kim Smith 2013

Renee Hansen and Geoff Rendall

Artist Spotlight Series

Spotlight on Carol McKenna

spotlight_carol mckenna

Carol is a Gloucester native who lived away for 22 years and has happily been back on Cape Ann for 14. She has been a member of the Rocky Neck Art Colony for two years.  A renegade from the traditional work worlds of Education and Psychology, Carol is now being true to that little girl who was given her first camera at the age of six, primarily spending her time photographing nature around Cape Ann with her little yorkie, Zoe.  Carol also writes Japanese haiku, tan rengas and posts her photography, poetry and a bit of art on her blog http://www.acreativeharbor.com.

You can see more of Carol’s work at The Cultural Center at Rocky Neck, 6 Wonson Street, East Gloucester during the Rocky Neck Holiday Art & Fine Crafts Festival

Saturdays and Sundays, Noon-4 PM November 30 – December 29

and look for her during one of the fun parties:

Friday, November 29, 5-7 PM Gala First Choice Preview Party

Saturday, December 7, 2-4 PM High Tea

Sunday, December 15, 3-5 PM Happy Hour

Saturday, December 21, 2-4 PM Winter Solstice Party

Sunday, December 29, 2-4 PM Pre New Year’s Party

E.J. Lefavour

 

Vegetarian Thanksgiving Challenge at Alchemy – November 19

Vegetarian Thanksgiving Challenge

Location: Alchemy
Date: November 19, 2013
Time: 7:00 pm
Cost: $25
To keep with the season of giving, bring a canned good with you to the event for The Open Door, and we will match your donation can for can. 

Are you [or someone close to you] a vegetarian who feels a little left out during the Thanksgiving season? Do pilgrim sandwich specials and Pinterest boards devoted to Thanksgiving leftovers bum you out? Then, Alchemy has the chef throw down for you!

On November 19th Chef Scott Jensen takes on the team at Organic Garden Cafe of Beverly in a Vegetarian Thanksgiving Challenge – and, trust us, this is nothing like your grocery store’s tofurkey. At the challenge, every guest will receive a signature challenge cocktail, a Thanksgiving-inspired dish from each chef, and the opportunity to cast their vote for the winner!

Come join the fun and say hi to Peter who will be the MC for the event.

Wednesday’s with Fly Amero @ The Rhumb Line ~ Special Guest: Rocky Kramm. 11.13.2013

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Dinner Special: Prime Rib, $12.95!
This Wednesday and next!

Hello everyone!
Wednesday, November 13th
Special Guest: ROCKY!
rocky

Most of you know Rocky Kramm for the unique and wonderful
talent that he is.  Well… he’s been working up new material
for this week’s show (which may feature a Fozzie Hill cameo)!
Can’t wait to see this one! ~ Fly 🙂
Dinner with Fly Amero: 8 – 11pm
*Each week features a special, invited musical guest
Dave Trooper’s Kitchen…
Tenderloin Tips over Salad –  $11.95 (while they last)
Prepared fresh weekly by “Troop”… always good!
Coming soon…

11/20 – TBA


11/27 – Thanksgiving Eve, with…
Amero, Brown, Ginandes & Mattacks!

12/4 – John Rockwell

Looking forward…
…to seeing you there!  🙂 ~ Fly

Sunday Dinner

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Sunday Dinner didn’t hit the table this week until 8:30 PM, because my husband Barry and I spent most of Sunday; painting, cleaning chandeliers, and preparing the house for winter and the holiday season. We were so enthralled in our projects, that we completly lost track of the time. With a growling belly, I scanned the pantry and refrigerator, and pulled items I had on hand to create this recipe. The combination of flavors were amazing! My creation of Pasta with grilled chicken, oven-dried tomatoes and Roman Artichoke was not only a whimsical creation, but a quick and easy  meal to prepare, that was hardy enough to satisfy my starving husband.

Pasta with Grilled Chicken, Oven-Dried Tomatoes and Roman Artichokes

Ingredients

1 lb. Dried pasta

1/4 Cup olive oil, plus 2 tablespoons

1 1/2 Teaspoon kosher salt

1/2 Teaspoon freshly ground papper

5 Chicken Tenders

1 1/2  Cups sliced mushrooms

3 Large Roman Artichokes roughly chopped (approximately 1 1/2 cups)

10 Oven-Dried Tomatoes (recipe in my cookbook “Gifts Of Gold” pg. 62)

3 large cloves garlic, minced

2 Cups chicken broth

1/2 cup white wine( I used Sauvignon blanc)

2 tablespoons unsalted capers

1 tablespoon salted butter

8 basil leafs

1/4 cup grated Parmesan cheese

Step-by-Step

1 Season chicken tenders with 2 tablespoons olive oil and 1/4 teaspoon kosher salt and freshly ground pepper; grill cooking thoroughly; reserve

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2 Bring large pan water to a rolling boil; add 1 tablespoon kosher salt; return to boil; add dried pasta; cook al dente 7-11 minutes

3 In large frying pan heat olive oil; add mushrooms, artichokes oven-dried tomatoes and garlic to pan; sauté 3-4 minutes on over high heat; stir often

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Artichoke pasta 14 Cut reserved chicken into bite size pieces; add to pan; mix well

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5 Add chicken broth and wine; stir; cook 5 minutes

6 Add 1/4 teaspoon freshly ground pepper, capers, and butter; lower heat; cook 2 minutes stirring until butter is completely melted

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7 Roughly chop basil

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8 Strain pasta; arrange in serving bowl

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9 carefully arrange  white wine sauce over the pasta; top with fresh basil and grated cheese; serve immediately

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Don’t forget to send your Sista Felicia Recipe photos in to GMG and join the GMG FOB Cooks club! I will personally post them once per week.

Monkey Bread!

Monkey Bread! I didn't know about Monkey Bread until I started going to GMG Sunday morning Mug-Ups. Last Saturday Janet hosted a family birthday party. Our friend Nanette Benoit brought her homemade Monkey bread. I tried a small piece, and it was the best! She told me it took her hours to make. She also said she wants to bring Monkey Bread to the next GMG event. I'd say she's in! Stay tuned.
Monkey Bread! I didn’t know about Monkey Bread until I started going to GMG Sunday morning Mug-Ups. Last Saturday Janet hosted a family birthday party. Our friend Nanette Benoit brought her homemade Monkey bread. I tried a small piece, and it was the best! She told me it took her hours to make. She also said she wants to bring Monkey Bread to the next GMG event. I’d say she’s in! Stay tuned.

Am I alone in my thinking that restaurants don’t utilize grated cheese enough?

I mean, who doesn’t love grated cheese?  Stuff makes everything taste better.

Not the soft kind.  Parmesan.  Dry salty hard and ground up.  The kind you get at Sclafanis or Virgilios and they’ll grate it for you.

Not that weak ass cheddar or swiss.  Parmesan baby.  All day every day and twice on Sundays.

You put a bowl of paste zugu in front of me.  It could be really good right?  But add a bunch of grated cheese and you take it up at least two points on a scale from 1-10.

Total no brainer.

I’d put that stuff on anything if it was put in front of me.  Cheeseburger? Pour it on.  Pizza? Yes please.  Steak and cheese sub?  Hells yeah!

Christ, I’d put it on a steak if they put it on the table.

Grated Cheese FTW!

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See the picture below this text?  Grated Cheddar.  Barely any goddamn flavor next to a hard grated parmesan.  The kind of hard parmesan that’s gonna sting your tongue and let you know- “You’re damn right you’re eating cheese baby.  Dry aged parmesan!~ Not that weak ass cheddar!”

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Parmesan>Cheddar

If you were stuck with only one cheese for the rest of your life what would it be?

Community Photos 11/12/13

Fishermen’s Wives Memorial at Sunset From Elinor Teele

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Frenchman’s Pier & Little River – Friday afternoon from Rick Isaacs

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Hi Joey,

Too bad all I had was my iPhone at the time, but the other night (well actually September 24th) the three wind turbines were catching the sun’s last red rays and it was pretty neat. Thought you might like it.

Regards,

Rokhaya

pink-turbines

Pet of the Week-Murphy

Murphy

Hello, Murphy here.   I am a sweet and affectionate six-month-old fellow.  I have a handsome black-and-white coat.

I like toys and soft pillows for napping.   I love to catch mice and run.   I arrived here at the Cape Ann Animal Aid, located at the Christopher Cutler Rich Animal Shelter with my mom, Chloe.  We are both eager to find forever loving homes.

If you would like to see more photos of me, please visit:  CapeAnnAnimalAid.com. The shelter here is incredible – I just love the staff and volunteers, everyone is so nice. There are lots of toys and places to explore and then when I need a nap, there are lots of nice warm beds to sleep on, too.

If you would like me to become part of your life so you will always have a little excitement and happiness in your life, stop by and ask for Murphy.  I will be waiting … I will be the cat with the smile on his face!