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GloucesterCast 242 With Phil Hayward, Bill Whiting, Kim Smith, Nicole Bogin, Karen Pischke, Sharon St Clair and Host Joey Ciaramitaro

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GMG Podcast No. 242 copyright Kim Smith

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This calendar is permanently hosted and can be viewed when ever you want at capeanngiclee.com on the ‘events’ page.

JOSE’S WAVES TODAY

The snapshot was taken three hours before high tide. I wasn’t able to get away at noon to have a look and wonder what remnants of Jose our readers saw today?

More pea soup weather today and I Love it! Seaside Goldenrod and rose hips #rockportma

A post shared by Kim Smith (@kimsmithdesigns) on

Sanderlings, Sandpipers, and Semipalmated Plovers in flight and foraging. #rockport #shorebirds

A post shared by Kim Smith (@kimsmithdesigns) on

Gloucester Harvest Music Festival 2017

What a day huh??? We raised so much money for the hospital all thru the love of music!! It heals us all!

 

Every where you turned there were smiling faces. Delicious food.Great service. So many coming together for a great cause. Addison Gilbert Hospital.

Awesome music all day long. Each and every band gave their all. Thank you all for a wicked memorable day!
Ol Brown Shoe
Fennario
Cold Engines
Bim Skala Bim Music
The Four Legged Faithful
Gang of Thieves
Thank you Christopher Silva & Carol Pallazolla and all the many volunteers that helped made this event so awesome!

~

Ol’ Brown Shoe

Fennario

Cold Engines

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The Four Legged Faithful

Gang of Thieves

people stayed till the very end even though the fog was just about a light rain, dancing their hearts out…awesome awesome music…

QUENTIN CALLEWAERT! Tonight with Fly Amero @ The Rhumb Line 7pm 9.20.2017

Dinner Specials Each Week!
Wednesday, September 20th – 7pm
Special Guest: QUENTIN CALLEWAERT!

One of my most popular music guests of all time, 16 year-old
Quentin Callewaert, bursting with his own special brand of
energy and positive spirit, takes the stage by storm once again
this week at the Rhumb Line. A force to be reckoned with,
that’s for sure! Be there, and don’t be late! ~ Fly
Dinner with great music!
*Each week features a special, invited musical guest
The Rhumb Line Kitchen……now features Janet Brown with some new and healthy ideas!
Plus a fine, affordable wine menu!
Upcoming…
9/27 – Toni Ann

10/4 – Orville Giddings

10/11 – Charlee Bianchini (tentative)

10/18 – JB & DB

Visit: http://www.therhumbline.com/
Looking forward……to seeing you there 🙂

Piccalilli anyone?

I’ve never canned anything before but my parents’ garden is full of green tomatoes and I remember my Great-grandmother “Nana Roberts” used to make a piccalilli that my Dad always loved to put on his baked beans.   So I went “on the line” to find some piccalilli recipes that might look like what she used to make and decided to give it a try and see what happens!   I’m posting here in hopes that maybe someone might be able to give me some pointers on their own “family piccalilli” recipe that I could tweak this one with.   All I know is that my house definitely “smelled” like Nana’s so I know I’m heading in the right direction!    The true test will be when my Dad finally tastes it!

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Here’s the recipe I followed:

GREEN TOMATO PICCALILLI

Makes about 4 pints.

This spicy condiment is a snap to make. Don’t bother peeling the tomatoes; simply throw them in the pot. Some piccalilli recipes call for cabbage, but we like it better without.

  • 1/2 c. kosher salt
  • 1 quart (4 c.) water
  • 1 quart (4 c.) green tomatoes, cored and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 1 large onion, chopped
  • 2 c. white wine vinegar
  • 1 c. sugar
  • 2 tsp. allspice berries
  • 2 tsp. pepper berries
  • 1 tsp. mustard seeds
  • A few whole cloves

Directions

Heat together the salt and water to make a brine. Combine the tomatoes, peppers and onion in a large pot, cover with the brine and allow to sit overnight.

The next day, drain off the water. Heat the vinegar and sugar in an enameled or stainless steel pot until the sugar dissolves. Meanwhile, tie the spices into a cheesecloth bag or put into a tea ball. Pour the vinegar mixture over the vegetables and bring to a boil. Add the spices and boil gently for 30 minutes.

Remove the spices and ladle the piccalilli into hot sterilized pint jars, allowing 1/2-inch headroom. Process jars in boiling water for 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down.

Nutrition information per 2 tablespoons:

Calories 19 Fat 0 g Sodium 73 mg Saturated fat 0 g

Carbohydrates 4 g Calcium 4 mg

Protein 0 g Cholesterol 0 mg Dietary fiber 0 g

Diabetic exchanges per serving: free food.

 

ONLY A DOZEN TICKETS LEFT FOR THE GREAT GLOUCESTER GROWDOWN!

GET YOUR TICKETS NOW- This event will sell out!! 

Backyard Growers fantastic annual fundraiser is back – even bigger and better than last year! Join us for an evening of fun, friends, food and music to support our farm to school and community gardening programs.Enjoy appetizers, dinner and cocktails prepared by Short & Main followed by a rockin’ dance party with live music performed by Gloucester’s premiere 80’s band, SAFETY Bring your friends and join us for a great night out to support a wonderful cause!

WHEN: Tuesday, September 26, 2017
WHERE: Short & Main 36 Main Street, Gloucester
TICKET PRICE: $75 (includes appetizers, cocktails, and a delicious farm fresh dinner)

PROGRAM:
6:30 Cocktails and Appetizers
7:00 Speakers
8:00 Dinner is served
9:00 Dance Party

Many thanks to our lead Sponsor:
WORKS by Jesse DeBenedictis

Additional Generous Sponsors Include:
Alprilla Farm
Beauport Financial
Black Earth Compost
Boston Brewery
Brian Orr Pediatrics
Building Center
Cape Ann Brewery
Cleaves Insurance
Holly C & Co
Ann & Dan Lasman
Manchester Athletic Club
Notch
OneGloucester
Privateer
Ryan & Wood
Short & Main
TD Bank

Tuffy Shares: 1991 . The Perfect Storm. Tears of Joy.

I want to share with you, an event that had a profound effect on me. And it wasn’t the Choas of the Giant ocean storm, looming off our coast.

Sitting at the bottom of my basement stairs, with my head in my hands, watching the water beginning to rise up thru the floor and ground.

Contemplating my next move. Thinking about how Hussey and I, just lost 800 traps and heavy damage to our vessel from this Historic Storm.

With waves being recorded offshore as high as 100 ft.      And winter approaching.

  The Real Event was about two little girls.

I hear the door open, and down the stairs comes Degelis ( 5 yrs. old ) and Elyse ( 3 yrs. old ).

They walk right by me. With their little rubber boots with flowers on them and their neon colored beach buckets.

Dega , already showing strong signs of being an organizer and orchestrater, put together a plan.

With her sidekick, trooper and confidant, little Elyse.

Elyse had her own language, only   understood. It was like living with miniature Penn and Tellers.

So they got busy. They were filling their buckets and dumping them in the cellar sink.

I asked ” What are you doing ” ?  Dega simply replied  ” we’re saving the house”.

Well, all of a sudden I was completely overwhelmed and overtaken with positive emotion and feelings. Looking at their little faces.

Their gesture of kindness, thoughtfulness and team work was so pure, I had no control of the tears running down my cheeks.

I instantly felt success. What was instilled in them would carry them thru a life time. They had iT.

Dega looked up at me and said   ” Dad, are you o.k. ?? “. I replied ” yes honey, tears of joy. Just tears of joy.”

We all have go- to thoughts. These are mine.

   I hope you enjoyed this true story.   Love.

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Former CIA agent to speak about his time in prison for blowing the whistle on US torture of al Qaeda prisoners

ROCKPORT — John Kiriakou survived 23 months in prison by using what he learned as a government spy. On Saturday, October 7, at 3 p.m., at the Rockport Public Library, former CIA operative Kiriakou will speak about his life as a spy, the torture he witnessed at Guantanamo and his own life in prison following whistle-blowing charges. All are welcome, free of charge.

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In what became a widely publicized international story, Kiriakou was accused of revealing top secret information when he confirmed the CIA’s use of torture on al Qaeda prisoners. He lost his job, his pension, his home and his savings during the court battles that followed.

Determined to get through the prison term unscathed, he vowed to survive intact. “The best way to do that would be to rely on what the CIA had taught me over the years,” he writes in his new book, “Doing Time Like A Spy.” Spies undergo rigorous training that, it turns out, serves them well in prison.

“It was my job to recruit spies to steal secrets and to run counterterrorist operations to break up and foil terrorist plots,” he writes in his new book. “Prison couldn’t be tougher than Afghanistan, Pakistan, Iraq, Yemen…,” he writes. “The CIA taught me great survival skills” beyond breaking into houses, using weapons and surreptitiously gathering information. He learned how to survive, even thrive, amid the most dangerous people on earth. “I resolved to make the best of a bad situation.”

Kiriakou is smart, resourceful and a gifted storyteller with a sense of humor. He is open about what he’s seen and experienced, and he comes to the North Shore from Washington, D.C., prepared to share stories and insights about his experiences in the United States and abroad. He is author of two previous bestselling books, “The Reluctant Spy” and “The Convenient Terrorist.” He has been awarded the PEN First Amendment Award.

Caption:

Former CIA operations officer John Kiriakou speaks about his time as a CIA spy, and his conviction and subsequent imprisonment for whistle blowing at the Rockport Public Library on Saturday, October 7, at 3 p.m.

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$25k Game – Do you have your winning ticket?

Cape Ann Community

Tickets are going fast for the $25,000 Game. With only 500 tickets sold and 12 chances to win, these are the best odds on Cape Ann! Call 978-283-1601 or stop by the Chamber office at 33 Commercial Street in Gloucester today to purchase your ticket.

Join us at the Gloucester House Restaurant on Wednesday, October 4 from 5-7 PM. Your ticket grants you and a guest entrance on the night of the event. A light meal is provided and the event also features a 50/50 raffle, door prizes and much more!

12 CHANCES TO WIN
Grand Prize: $10,000
Second Prize: $5,000
Third Prize: $2,500
Fourth Prize: $1,000 (6)
Fifth Prize: $500 (3)

$25K Game

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