Both Fall River and New Bedford are known for their Portuguese communities. But, there is another town in Massachusetts that is very proud of its Portuguese heritage and that is Provincetown!
To commemorate its roots, Provincetown has its own Portuguese festival and a Blessing of the Fleet on June 26th to June 29th. The festival is kicked off with a mass at St. Peter's then a procession to the wharf where fleets of fishing boats are blessed by the church. From this point on, everything is about the Portuguese! Everything is decorated red and green: a nod to the colors in the Portuguese flag. But don't worry you don't have to be Portuguese to appreciate this festival! Adult and children alike enjoy the entertainment provided by Portuguese folcloric groups performing traditional Portuguese music and dancing. The salt sea air in Provincetown is permeated by the wonderful smell of Portuguese food and cuisine. So remember to wear comfy shoes, bring sunscreen and more importantly, dress in loose fitting clothing so you can eat as much as you want!
It's not everyday that a town turns 350 but that is exactly how old Dartmouth will be! And to celebrate it the Town of Dartmouth is having a year long of different celebrations throughout different points within the town! There are all sorts of fundraisers too that you can attend and enjoy! For example, this Saturday, June 21st from 2pm-6pm, there will be the 350 Gathering for Hixville Village Kiosk. It's a great fundraiser and it will be held at Running Brook Vineyards, a local vineyard. The tickets are only $20 per person and it includes 2 glasses of wine, appetizers, entertainment and all sorts of door prizes! To buy tickets please contact Cynthia Rose at 508-971-0336... but hurry because this is a very popular event and tickets are flying out the door!!
Click here to visit the Dartmouth 350 website.
To see a video of the gala and to see the slideshow of pictures from Dartmouth's past, click here
Summer is almost here and it is time to take advantage of the good weather and whittle your waist down all at the same time! Starting in two weeks on June 23rd, free fitness classes are being co-sponsored by Carabiners Indoor Climbing and Down To Earth Natural foods. They are offering Yoga, Tai Chi, Bootcamp and Hula Hoop! For the public's convenience the classes are being offered at two locations in New Bedford: Hazelwood Park on Brock Avenue in the South End and Buttonwood Park on Rockdale Avenue in the West End. For more information on the City oif New Bedford's complete 2014 activities, click here!
Did you know that on the second Thursday of each month from 5:00 - 9:00 PM, downtown New Bedford becomes the epicenter of a FREE arts & culture event? Aha! Night involves over 60 downtown museums, galleries, arts organizations, merchants, restaurants, churches and schools, The New Bedford Whaling Museum and the New Bedford Whaling National Historical Park. Each month there is a different theme to AHA! Night. You will be able to enjoy artisans & exhibits, lectures & films, museums & galleries, performance art/live music, working waterfront, eclectic eateries, family activities, walking tours and boutique shops. For more information and for a calendar of events two weeks prior, please visit their website at www.ahanewbedford.org. Be sure to also follow them on their Facebook page!
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/3 cup sugar
1/4 teaspoon salt
For the Filling
8 ounces of softened cream cheese (1 block)
1/4 cup sugar
2 pounds strawberries, hulled and cut in half
1/4 cup seedless red currant jelly or seedless strawberry jelly
Make the crust: Preheat oven to 350 degrees. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9-inch round tart pan with a removable bottom.
With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes.
Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.
Make the filling: In a medium bowl, mix cream cheese and remaining 1/4 cup sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan).
Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese.
In a small saucepan, heat jelly on medium-low until liquefied. Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving.