Over Labor Day weekend we went with our daughter’s boyfriend, Matt, to Passports for a beautiful lunch. We were greeted by wonderfully friendly, helpful, and super professional India, Lyla, and Shawna.
As all who have eaten at Passports know, within a few moments after being seated, guests are immediately served fresh from the oven, piping hot popovers. This is always a welcome treat, and was especially so for Liv and Matt that afternoon as they had been hiking all around Coolidge Reservation earlier in the day.
Next we shared a plate of Eric’s fried oysters and without a doubt, I think they are THE BEST FRIED OYSTERS in town! What makes Passport’s oysters so special you may be wondering? Because every single time we go, their fried oysters are fantastically crisp on the outside and sweet-salty fresh oyster perfection on the inside; Passports oysters are never, ever soggy or greasy.
We ALL ordered Eric’s fabulous Lobster Salad Roll and it was divine–big chunks of fresh sweet Captain Joe and Sons succulent lobster meat, surrounded by a lovely array of fresh seasonal veggies (mine is pictured, requested without roll).
Thanks Eric, Lyla, India, and Shawna for welcoming Matt and showing him one of the reasons why we love Gloucester!
Artist Justin Desilva has completed several more crosswalks: Our Lady of Good Voyage, Lobsters, Howard Blackburn, and St. Peter’s Square. He’s had several requests for a postcard or some take away about his temporary project. If you see him, ask for a bookmark. Some of the murals are at different stages in their installation process; you will see him going back and forth to different sites. As this project is temporary, Justin will remove his work at the conclusion of his exhibit.
There is a Google map http://goo.gl/maps/mc696 with updated locations and photographs.
Gloucester Counts Down to Kindergarten streamed across the Sawyer crosswalk. Congratulations GPS, Sawyer Free, CAM, Art Haven and YMCA in partnership with the Boston Children’s Museum for planning what looked like a stellar, joyous event.
Question: Does anyone know how to persuade the seagulls to forego their perch atop the light above the crosswalk by City Hall and Sawyer?!
My daughter Liv is home visiting for a few days. What does she request for her birthday dinner?
Why Captain Joe and Sons fresh caught local straight-off-the-boat melt-in-your-mouth fabulously sweet lobsters, of course!
4:45AM- Boats Need Tending To and Trucks Need To Be Unloaded
Do you feel out of touch with our waterfront?
Let me fix that for you-
Fred wants to know if anyone knows who this handsome man is eating a lobster.
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…
Check Out Bodin Historic Photo and get you some Gloucester Swag.
I use the Gloucester mug he gave me for my birthday every day of the week.
Beautiful Blue Lobster Landed at Captain Joe and Sons by Captain Dave Jewell of the Lady J, October 11, 2013.
Dave Jewell lands a blue lobster, Joey drives the forklift, and shows us how to tell the difference between a male and female lobster–set to a trio of Bruce Springsteen songs from the Seeger Sessions–just another day at Captain Joe and Sons!
In order of appearance ~
Captain Dave Jewell
For information about the Lady J fishing charters visit their website at Lady J Fishing Charters.
~ Songs ~
Pay Me My Money Down
Working On A Dream
See GMG links to posts about the beautiful blue lobster:
Dave Jewell aboard The Lady J landed this blue lobster today!
Maddie Jewell displays the lobster her daddy caught.
WOODEN BOATS , WOODEN TRAPS AND RESPECT .
I see a little bit of the crazy in Tuffy’s eyes.
Check Out Brian’s Facebook Page Here- FB/briancummingsphotosesh
80 people all related to me. Scary to think about but I’ll keep them all on the other Cape. So my dish started with these girls swimming in Joey’s tank at noon and now they are red:
My strategy: claws and tails removed and chilled in the fridge overnight. (The knuckles and tamale the cook eats.) Then tomorrow morning take the meat out of the claws an tails, chop to the size that would fit on a crostini, mix with Mayo (just to barely coat) a touch of salt and bagged on ice in the cooler.
Crostinis will be fresh baggettes cut less than half inch slices and toasted in oven. A piece of fresh garlic gets rubbed onto the toasted piece and bagged.
Assembly at party the lobster meat into a chilled bowl and crostini around the edge on a larger platter. Am I missing something? (Besides Rubber Duck. She is not in the photo since she needs some tubby time.)
Thank you so much for being willing to entertain 26 students from the Harborlight-Stoneridge Montessori School this afternoon! The two-week summer session that they’ve been participating in has followed the theme of "Marine Biology and Maritime History." They have been incredibly fortunate to spend most days on the water engaged in a variety of hands-on activities. Today they had to opportunity to explore Gloucester Harbor to learn about the rich fishing industry and to see up close the large variety of vessels that call Gloucester their home.
Last week was spent learning about plankton, mollusks, echinoderms, fish, and crustaceans while conducting research at sea. After having hauled traps and having learned about lobsters, it was important to me that they see "what happens next." I really wanted the students to see a working waterfront and you very kindly supplied that opportunity! As expected, you were incredibly patient with their questions and able to hold their attention while refining their knowledge. They felt at ease with you right away and would have gladly stayed for hours had they the chance.
Not only do you now have 26 new FOBs, you’ve also helped this group of children better appreciate an industry that has been incredibly foreign to many of them. To quote one of your new friends as he boarded the bus to head home, "That place is so cool!"
Thanks so much!
With a shout out to Kathleen Erickson from Savour Wine and Cheese