Monthly Archives: March 2010

MY RANT! Opinions Are Like……….

Most know that Saying: “Opinions are Like a……. everyone has one”.

I recently read a comment saying; Joey is “Lofty” and can be a bit rude with his language and I’m deleting my subscription to GMG.

The Title of his blog is GMG ” My life on the Dock”

Have You ever hung around with a Lobsterman, Fishermen,  factory worker or even a tie wearing office worker! The crap that comes out of our mouths ,Comments about our life, wife, families, etc. is disgusting!  Only nice disgusting stuff. But it helps us get through a day of sometimes mindless work to support our families. That person may not know what her Husband talks like at work. Unless he works in a Monestary I’m sure he’s used a few choice words in his life.

This is Joey’s Blog, His VOICE, His feelings, His view of this city, The view of people he thought you may want to hear. The images they see of GLOUCESTER, MASSACHUSETTS! Maybe if they spent some time “Over The Bridge” they could understand.

 Just like TVor Radio you can change the station. Just click on Iliveinafantasyworld.com if you don’t want to hear his or our shit.

I have to stick up for Joey on this one. He is far from stuck up, or Lofty. He gives a great amount of his time promoting Gloucester and the Businesses,  Artists, Organizations and Individuals that make up this wacko Town. He never asks for Kickbacks, Free Meals, Services or whatever.  He pays for his own meals at Restaurants he promotes here.

 BUT, He can be a pain in the Ass. Such as; Calling 30 minutes before the Rockyneck New Years day Swim or the 1st Gloucester triathlon to get some video for the Blog (just a few of my experiences with GMG), Having Sharon risk her life in the toilet of the Schooner Spirit of Massachusetts to bring computer bound People an experience they may never have. Joey asks for nothing in return. There are no ads on the blog to create revenue to help pay for internet access or programs or Hardware to help make the GMG Blog better. It comes out of his own pocket and time.  He can be a great guy. Sometimes. :)    A little F ‘n Nuts, sure Can’t we all. Look in the mirror before you judge someone else. I’m sure some of my posts have caused Joey some problems. I know Mary will never read GMG Because of my Valentines card I posted. But get a life, Have a sense of humor. Enjoy His “Little Slice of his life on the Dock” or whatever he calls this F’d up Blog.  Does anybody really read this blog?

I’m sorry to RANT! But in the the words of my Sweet Sicilian Grandfather, You can kiss my Italian ASS if you don’t like it! (It sounds classier in Italian)

OH, By the way Happy St. Patricks Day to all my Irish Friends!

Here’s a Free Plug for you Sharon!

Joey, you can delete this post  anytime if you’d like.

If you have a problem with this post you can contact me at Frontiero@hotmail.com

Or through Http://www.FrontieroGallery.com

DB OUT!

Using The Good Morning Gloucester Search Feature To Find A Subject You May Be Interested In

Lately I’ve been getting a lot of requests from people asking for pictures or videos that have been posted in the past. I’m happy to find these things for folks but it occured to me that people must not either understand that I categorize everything that gets posted and also attach “tags” which are associated words which a search engine would pick up if you were looking for a particular thing, or they just don’t know that there is a GMG search engine to begin with.

Along the right hand column there is a search engine. It is below the “Get The GMG Podcast” Button and above the “Recent Comments” section.

Click this text to see a video of how it works

I’ll be giving more lessons on how to get more out of this blog and others.

There are many features you can use to navigate and find interesting things including the category links at the bottom of the page, the search engine, the calendar, and the older posts text near the bottom of the page. I think many people only think that the blog exists as one page and they can’t go back in time by clicking the older posts button. Most blogs including this one are rolling through with the newest posts at the top and as new posts are added the previous one gets bumped down one. Then when a certain number of posts are reached it goes to the second page which you can find by clicking the older posts text at the bottom, and so on and so on back through the timeline of the blog.

I hope this helps. Click on the highlighted text so you can visualize if you can’t understand the wording. Sometimes it’s easier to see it rather than follow written directions. Tomorrow I will highlight the older posts text in a video for those who might not get it.

In case you missed it last year…..I will be on Food Network tonight!

The “Hometown Favorites” episode of Ultimate Recipe Showdown from last season is re-airing  tonight at 9:00.  Even though I didn’t win there really were no losers on that show.  The women that I competed against have become dear friends and I even was able to see one of them in January.  The experience was amazing, the people at Food Network are top notch and I am hoping that maybe I will get chosen again for next year.  Who knows?  All I can do is try try!

Here are the recipes from the show.  Enjoy!

Only in Essex Steamer Clam Cakes with Traditional New England Tartar Sauce

Clams:

  • 1 large Vidalia onion
  • 1 can beer (Budweiser or the like is fine)
  • Olive oil
  • 6 pounds steamer clams

Traditional Tartar Sauce:

  • 1/4 cup onion, finely diced
  • 1/4 cup dill pickles, diced
  • 3/4 cup mayonnaise
  • 1 tablespoon pickle juice
  • 2 cups canola oil or more, according to manufacturer’s instructions on deep-fryer
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 2 eggs, lightly beaten
  • 1/2 cup evaporated milk
  • 1 1/2 cups clam broth
  • Lemon wedges, if desired

Directions

For the Clams: Over medium heat in a large pan, pour 3 tablespoons olive oil. Chop onion into large chunks and saute in oil until lightly cooked, about 5 minutes. Add the beer and the clams. Cover and cook until all of the clams are opened, about 10 to 15 minutes depending on how many you have in the pan.

Remove pan from heat, uncover and allow to cool to the touch before shucking.

Push the clams to the side so that there is broth visible to rinse the clams in after shucking. Remove clams from shell 1 at a time and pull off membrane that covers the neck and discard. Rinse shucked clams in broth and set aside. When all clams are shucked, drain the broth out of them by giving them a slight squeeze over the pan of broth. Chop roughly and set aside.

For the tartar sauce: Mix all ingredients in a small bowl to serve with clam cakes. Refrigerate until serving.

For the clam cakes: In a deep-fryer or on the stove top in a deep skillet, preheat oil to 375 degrees F.

In a large bowl, combine flour, baking powder and salt. Fold in eggs, evaporated milk and clam broth until thoroughly mixed. Stir in clams and mix well.

Dip a spoon into the heated oil, then take a 2 tablespoon sized scoop of the fritter mixture and carefully drop into oil. Turn the cake over when the first side is browned. Fritters should be cooked through and browned in 4 to 5 minutes. Remove with a skimmer and drain on brown paper bag. Reseason with additional salt, if desired. Serve with the tartar sauce and enjoy! If desired, serve on small plates with wedges of lemon.

North Atlantic Pan Seared Cod with New England Succotash and Cranberry Vinaigrette

Succotash:

  • 4 slices pre-cooked bacon
  • 1/2 cup sweetened dried cranberries
  • 1 (15.5-ounce) can navy beans
  • 2 cups fresh, canned or frozen corn kernels, defrosted
  • 3 tablespoons butter
  • 1/2 cup milk or light cream
  • Salt and freshly ground black pepper

Cranberry Vinaigrette:

  • 1 cup whole berry cranberry sauce
  • 1 tablespoon prepared horseradish
  • 1/4 cup cranberry juice
  • 2 tablespoons honey
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • Salt and freshly ground black pepper

Fish:

  • 5 (6-ounce) Atlantic cod fillets, preferably from the thick head end
  • 1/3 cup all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 15 grape tomatoes
  • 8 cups baby arugula

Directions

Roughly chop the bacon and dried cranberries and set aside. Drain and rinse beans and set aside. Drain the corn, if necessary.

In a large nonstick skillet over medium heat, melt the butter and milk together. Add the corn, beans, chopped bacon and cranberries and stir to combine. Reduce heat to medium low and cook for 10 to 15 minutes or until most of the liquid has evaporated, stirring occasionally. Season mixture with salt and pepper, to taste. Remove from heat, loosely cover and set aside until ready to serve.

While succotash is cooking, prepare the dressing. If you are very short on time, substitute store bought cranberry vinaigrette and add 1 tablespoon horseradish.

In the bowl of a food processor fitted with the blade, combine all ingredients except for salt and pepper. Pulse ingredients until cranberries are roughly chopped and dressing is emulsified. Season vinaigrette with salt and pepper, to taste. Set aside until ready assemble plates.

Rinse and pat fillets dry. Combine the flour and salt and pepper in a shallow dish. Coat fish on all sides with seasoned flour, shaking off the excess and set fillets aside.

In a large nonstick skillet over medium-high heat, melt butter and olive oil. Heat melted mixture until hot but not browned and place the fish in the skillet, leaving space between the fillets. Cook 4 to 5 minutes on the first side and turn fillets over carefully. Continue cooking until flesh is firm and no longer opaque, about 5 more minutes. Remove fillets to a plate and set aside.

While fish is cooking, slice the tomatoes in half and assemble plates. Evenly distribute arugula among 5 plates and arrange in a small mound. When fish is cooked, lean the cod fillet against the arugula and place a scant cup of succotash on the plate touching both the fish and arugula. Drizzle 2 tablespoons cranberry vinaigrette over arugula and succotash and top greens with 6 tomato halves per plate.

The Girls

Heading home today. 

Although the weather we’ve had has been the worst I’ve experienced in almost 20 years of coming to Naples it was still a successful trip.  The girls have been spectacular and we found plenty of other fun things to do.   The parks being the main attractions for the girls.

The Girls, originally uploaded by captjoe06.

 

Essex Shipbuilding Museum to hold a Volunteers’ Day —TODAY!

From the Beacon-

On Saturday, March 13, from 9 a.m. to noon the Essex Shipbuilding Museum will hold a Volunteers’ Day. All are welcome.

The success of the Essex Shipbuilding Museum is due in large part to its energetic and motivated volunteers who devote countless hours to the museum. While there are many active volunteers, there is always a need for more. To recruit new volunteers, the museum is holding a Volunteer’s Day with two purposes in mind:

1. To provide an opportunity for interested individuals to learn more about the museum and the many interesting and fulfilling opportunities for volunteers, and

2. To provide an opportunity for existing volunteers to get a broader picture of what goes on in the museum as a whole and what some other opportunities are.

The museum has opportunities for seasoned professionals and raw newcomers to have a good time, meet interesting people, and have the satisfaction of doing something that will make a lasting difference.

The event is open to both members and non-members.

The day begins with an overview of the museum, followed by short presentations on each of the areas in which there are needs. Then there will be breakout sessions to learn more about specific areas. Time commitments and scheduled times vary with the area, and these will be covered in the individual presentations.

Some of the positions that the museum currently has needs for include: Educators, Tour Guides, Program Committee, Fleet and Facilities Projects and Maintenance, Lewis H. Story, Gardening, and Admissions Receptionist/Store Clerks

For more information, visit http://www.essexshipbuildingmuseum.org or call 978-768-7541.

To join or to register, e-mail mainoffice@essexshipbuildingmuseum.org or call 978-768-7541.