Recently, I had the pleasure of attending a Health Fair. Health Fairs are always great way to get out into the community and be able to meet people, some new and some old! It is also a great way to know what other professionals are doing in the community. One vendors that caught my eye was called "Graveside Caretaker Services". I spoke with the owner, Jim Souza and he explained that after caring for his own family's burial plots, he found that there was such a need in the community...and he is right. As we get older it becomes more and more difficult to get up and down to clean up and plant. Unfortunately, children of aging adults may not live locally to help out either. Graveside Caretaker Services can do all that for you and your loved ones. They will plant, mulch, weed, water, edge and even clean and maintain headstones as well. They can be used year round, seasonally or one time. With Memorial Day right around the corner, I thought this was perfect for our recommends. If you are interested or want more information, please contact Jim Souza at Graveside Caretaker Services at 508-994-9592 or 774-644-0258 or by email at firstname.lastname@example.org. You can also visit them on the web at www.gravestonecare.com. They service the South Coast area of Acushnet, Dartmouth, Fairhaven, Marion, Mattapoisett, New Bedford and Rochester.
(To make the custard, it is best to prepare it a day before.) Vigorously whisk together the egg yolks and sugar until completely combined and lightened.
Add flour and corn starch, whisk very well and set aside while heating the milk.
Heat milk, heavy cream, butter and salt until simmering.
Slowly add heated milk mixture into the egg yolk mixture stirring constantly.
Whisk well, slowly. Return the mixture into the pot and bring to simmer stirring constantly. The mixture will thicken within a few minutes. Remove from heat.
Whisk in the vanilla, set aside to cool to room temperature.
Transfer custard into a container, covered and refrigerate.
To make the cake (roll), preheat oven to 375 and line 17x11x1 pan with parchment paper and spray with cooking oil spray.
Beat eggs with electric mixer on high speed for 5 minutes until thick and light yellow.
Slowly beat in granulated sugar.
Lower speed to low and add water and vanilla extract.
Slowly add flour, baking powder and salt. Beat just until smooth. Scrape down sides and bottom.
Pour batter into prepared pan and spread evenly.
Bake for 8 minutes and touch the center of the cake to make sure it's done.
Run a spatula around the edges of the pan to loosen the cake. Let it rest for a couple of minutes.
Generously sprinkle a clean kitchen towel with powder sugar. Carefully, turn the cake pan upside down onto the towel. Gently remove parchment paper. Trim off crusty edges if necessary.
While the cake is still hot, gently roll cake with the towel from narrow end (don't make it too tight and don't press).
Cool on a wire rack for at least 30 minutes.
Gently unroll the cake. Spread the custard on the cake, leaving about an inch and a half one of the short ends (not the one you start rolling on). You might have a little bit custard left over.
Carefully roll the cake back up (starting with the side that has filling to the edge) and place cake on the serving dish, seam down.
To make the frosting, bring heavy cream til it bubbles. Do not let it boil, burn or spill over. Pour boiling cream over the chopped chocolate and stir until melted. Let it cool for a few minutes. The frosting should not be thick
Pour frosting over the top of the cake roll and gently spread it around.
Somewhere between the town of Westport's rolling dairy farms and their rocky Atlantic shore is a rustic and graceful setting for dinners and special occasions. Owned by the stellar hospitality gurus, the Lafrance family, Bittersweet Farm is charming, down to earth, breath taking and elegant, all at the same time. Known for generations for their outstanding gourmet dinners, Bittersweet is also now known for their elegant Sunday buffets and as a premier wedding venue.
Located on a 29-acre farm in Westport's historic central village, Bittersweet Farm's stone-lined meadows provide a backdrop for a relaxed wedding ceremony and other outside events. The main dining room boasts floor-to-ceiling windows with rustic post-and-beam construction. The Great Loft is perfect for more intimate affairs, including rehearsal dinners, showers, birthday parties, meetings, and more and the Tavern or outdoor patio each provide a casual spot for cocktails. All meals are unique and generous. Their monthly Grand Buffet is $20 for adults and $12.00 per children. Given the amount of food that is served I think it is moderately priced.
So whether you are looking for an unique intimate setting for a wedding, special occasion or just dinner for two, Bittersweet Farms will aim to please. For more information on their restaurant/tavern click here! For use as a wedding venue click here. To follow them on Facebook, click here!
Parsons Reserve is better known as the "Daffodil Field" on Horseneck Road in Russells Mills Village in South Dartmouth. The track of land was gifted to the Dartmouth Natural Resources Trust and is dotted with bright and friendly daffodil faces that have been planted in profusion. Please remember to stay on the paths, don't pick the daffodils and if you do bring your pet, please clean up after them. This way everyone can enjoy the fields. That is another thing: it isn't really a field. In fact, it is best to wear comfortable shoes because the trail goes through some rocky terrain and some wooded areas, as well. Parking is across the street at the Russells Mill's Town Landing and Playground and donations are $2.00. From the parking lot, you need to cross the street to an unmarked cattle gate. This gate is the beginning of Parsons Reserve. The trek is worth the effort. The daffodils are beautiful and breathtaking and with different types and colors. Be sure to bring a camera to enjoy nature in all her splendor!
For more information, click here!
In a large pot of boiling salted water, cook the lobsters for 2 minutes. Cool in ice water. Remove meat from the shell and set the lobster meat aside. (If you do this ahead of time, chill the lobster meat and use the shells for making the lobster stock.)
For the gravy, reduce the lobster stock by half until it is thick enough to coat a spoon. Whisk in the butter, a spoonful at a time. Season with salt and pepper. Add the lobster meat and gently reheat it while you make the frites.
For the fries, heat the oil in a deep fryer or large, deep pot to 300°F (150°C).
Dunk the potatoes in the hot oil for 2 to 3 minutes to blanch them. Drain and let sit for a few minutes. Heat the same oil to 350°F (180°C). Cook the fries 2 to 3 minutes more, until golden and crispy. Drain on paper towels and season with salt and pepper.
Top the fries with the lobster meat, cheese curds and lobster gravy. Garnish with chives.
½ cup olive oil
Shells from 5 cooked lobsters, rinsed
1 onion, roughly chopped
2 bay leaves
In a large stockpot, heat the oil over medium-high heat.
Add the lobster shells and sauté for 1 minute.
Add enough water so that the pot is 2/3 full, then add the onion, bay leaves and peppercorns.
Bring to a boil, then reduce heat to low and simmer for several hours
Using tongs, remove and discard the large shells, then strain the stock through a fine sieve twice.
Chowdaheadz is for all of New Englanders! Proudly wear your favorite sports team steeped with a little New England sarcasm. Enjoy one of a kind and quality hoodies, hats and t-shirts. Shop for your favorite team: Red Sox, Patriots, Bruins or Celts. Or, shop for your favorite New England colloquialism like "Pahk the Cah", "Wicked Smaaht", "Roger That" and "Boston Strong." They also sell stickers, candles, kitchen and bar accessories and so much more! Perfect for the Boston sports fan in your life or for a transplanted New Englander that is missing home! Visit them on the web by clicking here!