Hour 6 and Still Going Strong:
Tag Archives: Sista Felicia
Hour 6 and Still Going Strong:
Holy Family Parish Guild Meeting Tonight!
The March Guild Meeting of the Holy Family Parish will be held at 7 PM on Tuesday, March 4, 2014. Meeting will be held in Monsignor Sullivan Hall. All are welcome to attend.
Our featured guest will be Felicia Mohan, author of GIFTS OF GOLD, who will share her cookbook story, and talk about her family favorite recipes and traditions handed down surrounding the feast of St. Joseph.
It was quite a scene at Audrey’s flower shop last night when I stopped by to deliver Valentine Treats to dear friends working in the shop. The store was full of patrons picking up and placing last minute Valentine orders. Their phone was ringing off the hook, while designers were hustling around their stations creatively putting together dozens of gorgeous floral arrangements. My BFF Dee is, Audrey’s customer service/store manager. She remained busy working the phones taking orders, and scheduling Valentine deliveries throughout the North Shore, a task she had been doing all day. Thursday’s predicted snow storm and winter mess literally tried to put a bump in the road for Valentine deliveries on Thursday and Friday. But Dee, known to her friends and coworkers as, ” Ms. Organized,” and “Ms. Get It Done” kept Audrey’s “Operation Valentine”, running smoothly like red velvet frosting the past few days. Today the Audrey’s crew is back at it again, taking special care of all their “In The Doghouse” customers, with~ Forgive Me, I’m late & Love You Valentine Floral Arrangements!
No Confessions needed, call Audrey’s today and get yourself outta the doghouse!
GloucesterCast 2/14/14 With Joey C and The Rabbit
Second Podcast In Two Days With The Rabbit (Audio is messed up from 5:20-9:34) so fast forward it to 9:34 to get back to the audio. We’re taping with a simple iPad so I don’t have my editing tools.
Topics: People who use coupons at restaurants and don’t tip on the full amount, The Rabbit chatting up 23 year olds on the beach (and how that went), results of the snow shoveling poll, thanks to Kim Smith, Sista Felicia banging out the Valentine recipes, LMGTFY, Shout Out To Nephew BJ, De-Clawing Cats vs Cutting The Vocal Chords Out Of Yapping Dogs, The Bear Necessities.
Take a look at all the visitors we had today… The kids will love it!
I’ve been reading GMG for a couple of years now. (maybe even three). I’m originally from Gloucester and only visit once in a while to visit my wife’s relatives. She’s a Scola. I listened today to your pod cast for the first time and almost fell on the floor laughing so hard. I loved it. In response to some of your themes I would like to give my opinion. I have an asshole so therefore I have an opinion. The comment that the blog is going soft may be true but so what if it is? It’s your blog. If I don’t like it (and I love it) I’ll go somewhere else. I’m just an outside voyeur looking in on life from your point of view. You blog helps me keep in touch with the town I grew up in and love, Gloucester. I like how it changes from time to time and how it tends to meander based on what’s going on in the lives of your contributors. I remember Toby form HS and also his brother Barry. It’s nice to see people I used to know on your blog.
In regards to Donna or you posting pics of you kids and grandkids go for it and the hell with everyone else. It’s your blog not mine or anyone else’s like me who’s too dam lazy to start their own. In fact I like seeing the up and personal family pics. The comment that Sista Felicia was “marketing” her own book provokes this response from me “duh!”. Of course she has the right to do a bit of self-promoting on your blog. Do you know why? Because it’s your blog! I like the recipes and will most likely be buying the book for my wife. On a side note Sista Felicia should be on one of those cable cooking channels with her own show. Maybe you should take the next step and get her a producer and do a pilot. There’s no show out there that does Italian (Sicilian) cooking. I think it would be a hit.
The new format with the “read more” link to shorten the need to scroll is very nice though as you said it wasn’t a big deal scrolling through the pages. Fred Bowden’s pic of old time Gloucester is fantastic. I’d love to see more of them.
As a bit of constructive encouragement one thing I’d like to see is when you post pictures of people it would be nice to have their names. So many of us have changed in our appearance over the years it would help us who have been away from Gloucester put a name with a face. I know it can be done in all cases but if you could I and my wife would appreciate it. In the end keep doing what your hear tells you and to hell with the nay-sayers. It’s easy to tear things apart. It takes hard work to build something good. Keep up the good work since you are my only real connection that I have to Gloucester.
Hampton, NH 03842
For those who haven’t listened to the podcast you can subscribe and listen to it on iTunes or through the web
Whenever there is a pregnancy announcement in the family the Ciaramitaro women break out their knitting and Crochet needles and head straight for the yarn shop to get supplies needed to make the new baby’s “Ruota”… ( handmade sweaters, hats, booties, carriage coverlets, and blankets.) Just before the holidays my cousin Amy & her husband Bill broke the big news that they were expecting their first child this spring. Last night 3 generations of the Ciaramitaro family gathered at my mothers house for what we call “Club Night”. Originally this traditional crafting gathering took place during morning or afternoon coffee times, and over the years, transpired into an evening event with a light dinner and wine, to accommodate the working womens schedules in the family. Last night was the first of many fun nights we will all spend together over the next few months preparing for the family’s new princess!
After a quick dinner…the projects begin…to see more… Read more
To see more photos of today event click see more… Read more
Gloucester resident Carl Mckay-Stratton AKA Crazy Carl our local The Facebook Weatherman shares his heartwarming goodbye to his idol and legendary Boston Chet Curtis… Everyone loves Carl and his crazy weather post on Facebook. He is know around town as the man with a heart of gold and is loved by everyone fortunate enough to call him a friend. Clink link below to view…
I am so pleased with the success of this bird feeder click link below to see how it was made
This wasn’t a tasty meal based on it being healthy. This was an incredibly tasty meal based on any level at all. I’d eat this every day of the year. Packed with protein, and veggies. Killer diller!
By now everyone has heard the media reports about the bomb threat made earlier this week at St. John’s Preparatory School in Danvers Ma, for tomorrow’s school day. School administration has worked closely with authorities all week and has successfully implemented precautionary guidelines for the school community to follow. The decision to send our sons to school tomorrow has been the topic of discussion all week. We were notified today that tomorrow classes remain as scheduled, but they will be allowing an excused absence to any student not attending tomorrow’s classes.
Tonight every SJP Parent needs to make a decision that they feel comfortable with. This is not a time to cast stones and make judgment on others and their decisions. But I thought I ‘d extend an open invitation to those who have decided not to attend classes tomorrow.
This afternoon, I reached out to The Open-Door Food Pantry to make arrangements for an afternoon of service for any St. John’s Preparatory student who has decided to not attend classes tomorrow.
All are Welcome to participate. Please help me spread the word to SJP students who may be interested in helping others tomorrow
PLEASE IN BOX ME YOUR SONS NAME IF PLANNING TO ATTEND~ the open door can accommodate small and large groups, I just need to provide a head count before noon time tomorrow.
The boys are scheduled to begin at 12:00 pm tomorrow (I will Chaperone)
Dress: in comfortable work clothes
The Open-Door Food Pantry
28 Emerson Avenue
Gloucester Massachusetts 01930
Gingerbread Muffin Tops With Mascarpone Frosting
My daughter Amanda and I have had a craving for a Gingerbread Muffin from the Gingerbread Confection Bakery chain out of town for over a week…every once in while my husband (AKA “St Barry”) will surprises us with a box of muffins from this yummy bakery located near his work. Yesterday, while doing some after Christmas shopping with my kids, I spotted a muffin top pan on clearance for $9.99 at Marshalls…there was no way I was leaving the store without it. For the reminder of the day my mission was to get home and whip up a batch of our favorite muffins and cure our carving!
1 stick salted butter
½ cup dark brown sugar
1 large egg
1 teaspoon vanilla bean paste
1/2 cup buttermilk
1/2 cup molasses
1 1/3 cup flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1/4 teaspoon ground cardamom
1 six section muffin top pan
Mascarpone Frosting Ingredients
4 ounces cream cheese
8 ounces mascarpone cheese
4 tablespoons salted butter softened
3 cups confectioners’ sugar; (plus 1/4 cup for final dusting)
2 tablespoons buttermilk
2 tablespoons fresh lemon juice
1 large pastry bag & decorative frosting tip
1 combine butter and brown sugar in bowl of stand mixer fitted with paddle attachment; on medium speed, cream butter and sugar two minutes or until fluffy
2 add egg, buttermilk , vanilla bean paste, and molasses; mix on low speed until all ingredients come together (mixture will be wet & lumpy)
3 in separate mixing bowl, sift all dry ingredients together
4 add dry ingredients to wet ingredients in bowl of stand mixer; mix on low speed until thick batter is formed
4 lightly spray muffin top pan with cooking spray
5 fill each muffin section with 2/3 cup batter
6 in preheated 350° oven bake 15 minutes or until cake tester is inserted and removed cleanly
7 cool 10 minutes on wire rack before frosting
1 place all frosting ingredients in bowl of stand mixer fitted with paddle attachment
2 mix on low speed until frosting begins to form and confectioners sugar is incorporated; increase mixer speed to medium; beat mixture until smooth and creamy
3 transfer creamy frosting to large pastry bag fitted with a decorative frosting tip (I like to use my Wilton 6B tip); pipe frosting in center of each muffin top
4 finish with light dusting of confectioners’ sugar
Yields 6 Muffin Tops
Rest up GMG FOB’s, ther is only five days until we say goodbye to 2013 and hello to 2014! Who is ready to toast the new year in with a delicious adult beverage? Now that the silver, china and crystal are washed and neatly stacked back in the china cabinet, it’s time to switch gears and start planning our New Years Eve Celebrations! Several years ago my girlfriend Kerri served a punch during a holiday party that was dangerously delicious and refreshing! It was and still is a big hit among my friends every time she makes it. Last weekend I snapped this photo of her whipping up a special batch for us during our friend Tanya’s annual Cookie Gala. Kerri’s recipe is easy to prepare, and can be tweaked to your likeness in strength by adding more or less alcohol. I think this festive punch is the perfect adult drink to serve to guests on New Years Eve, while waiting for the Crystal Ball to drop! Cheers to the New Year!
Festive Cran Raspberry Punch
2 cups Stoli Raspberry Flavored Premium Vodka
1 cup Triple Sec
4 cups White Cranberry Juice
2 cups Sprite
1 12 oz. bag fresh cranberries
1 Cut limes and orange into 1/4 inch pieces
2 Transfer cut pieces to large cookie sheet; arrange in single layer
3 Rinsed fresh cranberries under cold water; discard any overripe cranberries; add washed cranberries to cookie sheet with lime and orange pieces; freeze 24 hours
4 Combine all liquid ingredients in large punch bowl; add frozen fruit; mix well; serve
Note~ this is an adult beverage only to be served to adults ages 21 and older
Sorry I have been a” little tied up” today preparing for tonight and tomorrow’s feasts, but wanted to take a moment and wish everyone a very Merry Christmas and Happy Holiday form my kitchen to yours Cheers!
Shrimp & Cocktail Sauce
2 ½ lbs flash frozen 16/20 Cocktail Shrimp tail on (defrosted)
1 fresh bay leaf
Ice bath( in large mixing bowl, combine 8 cups ice cubes and 12 cups cold water)
Cocktail Sauce Ingredients
1 ½ -2 cups ketchup
2 heaping tablespoons horseradish ( sold in a jar in the refrigerated section of the grocery store)
juice of 1 lemon
1 Bring 8-10 cups of water to rolling boil in large saucepan; add bay leaf, and juice of ½ lemon; add the squeezed ½ to the pan of boiling water
3 add defrosted shrimp; cook 3-5 minutes until shrimp turn bright white and pink
Note~ shrimp will turn pink almost immediately when they touch the boiling water, allow them to cook until they turn opaque white & pink
4 remove shrimp lemon and bay leaf using a spider spatula; immediately place in ice bath 10 minutes
5 strain shrimp in large colander; transfer to airtight container; keep refrigerated until ready to serve
Cocktail Sauce Step-by-Step
1 combine all ingredients in mixing bowl; mix well; keep refrigerated in airtight container until ready to serve
2 transfer to serving bowl
(1) If using a mariposa serving bowl, spray a light coat of kitchen spray in bowl before adding prepared sauce. This will protect the bowl from the acidity in the sauce, preventing Mariposa bowl from pitting
(2) The shrimp used in my photos were purchased from Stavis Seafoods in Boston (1-617-897-1220.) They are 16/20 white shrimp farmed in Indonesia.
Spinach Risotto, a perfect dish to serve on cold winter nights. Risotto is one of the items that can always be found in my pantry. I reach for it often during busy holiday seasons. Risotto is easy to prepare, makes a hearty meal on its own, and can be served as a side dish to almost any meal.
2 tablespoon salted butter
¼ cup olive oil; plus 2 tablespoons
¾ cup yellow onion diced
1½ cups Arborio Rice
4 cups chicken broth
2 cups water
½ cup Pecorino Romano Cheese
8 cups whole fresh spinach leaves with stems
1 large garlic clove finely grated
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
Step by Step
1 Placed spinach in large colander; rinse under cold water; roughly chop; reserve
2 Heat ¼ cup olive oil in medium sauce pan over high heat; add diced onion; sauté 1 minute
3 Add Arborio Rice and salt; cook 2 minutes; stir often; reduce heat to medium/high
4 Stir in 1 cup chicken broth continue cooking; stirring often, until liquid is 75% absorbed
5 Continue adding 1 cup broth at a time; until all 4 cups are added and absorbed; Note: this process should take approximately 20 minutes
6 Stir 2 cup water into al dente Risotto; stir; cook until 75% absorbed
7 Add finely grated garlic and roughly chopped spinach; mix well cook 2 minute; stir often
8 Mix in cheese; top with freshly ground pepper; drizzle with 2 tablespoons olive oil
Note: This creamy rich Risotto is hearty and tasty enough to serve as a meal on its own and makes a perfect side dish anytime of year!
We have some great cookie bakers, judges and prizes lined up for this Saturday’s Season’s Best Cookie Competition at the Cultural Center at Rocky Neck during our Winter Solstice Party from 2-4:00. This also happens to be Mayor Carolyn Kirk’s birthday, so come by, have some cookies, home made mead and other goodies, and wish her a Happy Birthday.
Our next to the last weekend of the Rocky Neck Holiday Art & Fine Crafts Festival promises to be a great last minute shopping experience and a fun time for all who come to the party and cookie competition, which will start promptly at 2:00PM. The festival runs this weekend Saturday and Sunday from noon to 4:00PM and December 28 and 28 from noon to 4:00PM with a Pre New Years Party on Sunday the 29th from 2-4:00pm.
It simply would not be Christmas in a Sicilian home without Cucciadatta Cookies on the table. Each year on December 19 the ladies in our family reconvene in my kitchen to prepare Pinulata and Cucciadatta Cookies, two very special traditional holiday desserts that have been made for generation in the Sicilian culture. The event of making these desserts is celebrated as if it were a holiday of its own for the women in my family. It is a night we all look forward to, we bake, compete, joke, laugh, and reminisce about years past. A family gathering that sweetens our soles.
Fig Filling Ingredients
1 stick fresh cinnamon
8 cups brewed coffee (reserve 1/12 cups)
3 8 oz. packages dried figs
1 15 oz. box seedless raisins
2 cups pitted dates
1 teaspoon lemon extract
1 teaspoon orange extract
Zest of 1 lemon & 1 orange
Juice of 1 large orange
2 cups chopped almonds (toasted)
2 cups chopped walnuts (toasted)
3 teaspoons freshly ground cinnamon
1 ½ large Chocolate Hershey bars with almonds (chopped)
1 cup orange marmalade
¼ cup orange juice
Cookie Dough Ingredients
6 cups flour
2 cups granulated sugar
6 teaspoon baking powder
2 heaping cups Crisco
2 tablespoons pure vanilla extract
3 tablespoons orange extract
Zest of 1 large orange
Zest of 1 large lemon
1 ½ cups warm milk (plus 1/2 cup for basting)
Glaze Frosting Ingredients
3 cups powder sugar
Juice of 1/2 large lemon
2 tablespoons of vanilla
2 tablespoons of milk
Multi color candy jimmies
1 Place figs, raisins and dates in large mixing bowl
2 Brew 8 cups coffee with 1 cinnamon stick; pour 6½ cups hot coffee over dried fruit, reserve 1/12 cups coffee, cover mixing bowl loosely with plastic wrap; soak fruit overnight at room temperature
3 Strain fruit in large colander
4 Using food mill or food processor fitted with metal blade; working with small batches grind figs, raisins, and dates until smooth thick paste forms
5 Add reserve 1½ cups coffee to ground fruit mixture
6 Add extracts, nuts, chocolate, fresh ground cinnamon, orange marmalade and orange juice; mix well
Note~Fruit mixture can be prepared and stored refrigerator in air tight container up to one month
1 Sift dry ingredients together in bowl of stand mixer fitted with paddle attachment
2 Add Crisco; mix on medium /low speed until dough is crumbly
3 Add extracts, and orange/lemon zest to 1½ cups milk; mix well; add to crumbly dough; mix on medium /low setting until dough comes together; wrap in waxed paper chill 3-4 hours before shaping cookies
Note~ dough should feel soft and more like pie crust dough than cookie dough
4 Divide dough ball into 4 sections; working one section at a time, roll dough out ¼ inch thick on lightly flowered work surface
5 Using the lid of a coffee can or 4 inch biscuit cutter; cut circles of dough; transfer rounds of dough to parchment paper lined cookie sheet
6 Baste edges of dough circles with milk
7 Place 1½ heaping tablespoons fig mixture in center of each round
8 Bring outside edges of dough together meeting in the center; pinch edges gently together
9 Gently shape cookie with pinched edges facing up and in the middle, while pressing it slightly downward and curved to soft crescent half moon shape
10 Using kitchen scissors snip 3 small slits at top pinched edge of cookie
11 Chill shaped cookies in refrigerator for 10-15 minutes before baking
12 Bake in preheated 375 degree oven 10-12 minutes; or until slightly golden; cool 5 minutes; transfer to cookie rack; cool completely before frosting
Note~While cookies cool, make glaze
1 Combine all ingredients except jimmies in bowl of stand mixer fitted with whisk attachment; whisk together till smooth
3 Allow glaze frosting to set 1 hour before packaging up in airtight containers or boxing up to ship to family and friends