All-you-can-eat Soup Bowl Fundraiser at The Gallery School next Saturday

Sent in by The Gallery School…

Support your local art school and beat the winter chill at the same time!

Soup Bowl Fundraiser
Saturday, February 18 from 12-3pm
All you can eat!

Join us for a delicious, beat-the-winter-chill event! You will be able to choose a handcrafted ceramic bowl and then fill it with your choice of homemade soup. Bread, beverages and homemade desserts will round off your lunch.

We will have a nice variety of soups to sample, made by our members and volunteers, and donated by local restaurants. (Vegetarian soups will be included in the selection.) Have fun sampling every option, or fill up on your favorite!

Vegetarian * Italian potato * black bean * chili * stew * tomato * French onion * broccoli cheese * and many more!
Tickets are only $15 and all proceeds benefit the non-profit Gallery School of Pottstown. There will be a limtied number of tickets available for sale at the door, so be sure to buy your ticket today! Tickets can be purchased online (or through the orange PayPal button below.)

When you finish your soup, be sure to take some time to see our Winter Member Show: “Baby, it’s cold outside!”. This fun show is all about contrasts: warm and cold, tropical paradise and winter wonderland.


The Gallery School of Pottstown

@ Gallery on High
254 E.High St.
Pottstown, PA 19464

Buy Your
Ticket Today

through PayPal

Buy Now

or via our website


Reminder: Elks Lodge #814 putting on “Love Letters” this Saturday

There’s an addition to this evening of drama & dessert at the Elks:
A Valentine’s Day basket of cheer will be raffled at the close of “Love Letters” with the funds being donated to the Elks Lodge 814.
Love Letters
John and Nancy Dolan
to benefit
61 High Street
Saturday  –  February 11, 2012  –  8:00 p.m.  –  $22.00
Reservations:  610-326-3258
Complimentary coffee and dessert at Intermission
Produced by special arrangement with
Dramatists Play Service, Inc. 

Colonial Cooking Workshop with CHOCOLATE at Pottsgrove Manor

Pottsgrove Manor will be hosting a colonial cooking workshop, entitled “Chocolate in the Very Best Manner,” on Saturday, February 11th from 10:00am to 3:00pm.

Have a hand in preparing—and eating—colonial chocolate dishes in this hands-on workshop. Foodways historian Deborah Peterson of Deborah Peterson’s Pantry will teach participants how to prepare authentic chocolate “receipts” in Pottsgrove Manor’s reconstructed 18th-century kitchen. Participants will receive a booklet of all the recipes prepared during the workshop.

The workshop is open to participants ages 12 and up. There is a $50 fee per person. Spaces are limited, and registration and payment are required by February 7th. Workshop attendees should wear comfortable clothing and bring an apron and a sack lunch. In case of inclement weather, the workshop will be held Saturday, February 18th. A printable registration form is available at Call the site at 610.326.4014 to register or for more information.

Pottsgrove Manor, home of John Potts, colonial ironmaster and founder of Pottstown, is located at 100 West King Street near the intersection of King Street and Route 100, just off Route 422, in Pottstown, Pennsylvania.  Pottsgrove Manor is operated by Montgomery County under the direction of the Parks and Heritage Services Department.

Regular museum hours are: Tuesday to Saturday, 10:00 a.m. to 4:00 p.m. & Sunday, 1:00 to 4:00 p.m. Tours are given on the hour; last tour of the day begins as 3:00 p.m. Groups of 10 or more should pre-register by calling 610.326.4014.

For more information and a full calendar of events, visit us on the web at

Juan Carlos Fine Mexican specials for Friday & Saturday

Take a break from shopping and family and turkey and make a reservation (484-624-4931) for this Friday or Saturday at Juan Carlos Fine Mexican Cuisine, 235 E. High Street in the heart of Pottstown. Pumpkin flan, anyone?! Chef Ron Garza is offering these fab specials:

Friday, 25 November

Soup: Northern bean soup, $3 per cup

Salad: Mediterranean salad, $5

Entrée: Roasted chicken with potatoes in lemon garlic sauce, $12.99

Dessert: Pumpkin flan, $6

Complementary egg nog, available with or without brandy.


Saturday, 26 November

Soup: Beef orzo soup, $3 per cup

Salad: Mediterranean salad, $5 

Entrée: Stuffed peppers and tomatoes, featuring a lightly spiced dill and rice mixture, $12.99

Dessert: Pumpkin flan, $6

Complementary egg nog, available with or without brandy.

RSVP now for Friday happy hour!

The next Positively!Pottstown Happy Hour is taking place this Friday, Nov. 11 from 5-7 pm at the Milkman Lunch Co. & Cake Shoppe at 451 N. Charlotte Street. Our hosts are owners Sam Rhame and Chris Longeway.

In case you haven’t been to their shoppe or had one of their melt-in-your-mouth delectable cupcakes, these guys are putting Pottstown on the map for their gorgeous artistry with fondant. Plus they have cheery messages on the blackboard outside their shoppe every day. They are spreading love, happiness and inner peace through cake, which – if you think about it – could do a lot for world peace, too. 

Join us this Friday afternoon and see for yourself!


Paula’s Pecan Pie

No, it’s not Paula Deen‘s recipe, but my mother-in-law’s. Although she passed away in 1986, Paula’s pecan pie recipe lives on. It may have originally come from a corn syrup bottle or a bag of pecans, but it doesn’t matter to me because it ranks up there with the best pecan pie I’ve ever had! However, since I’ve made five of these pies in the past week for various occasions, I’m not sure I’ll be making any more this holiday season… we’ll see.

For the crust, I usually use a box from Betty Crocker and roll it out myself. In a pinch, I’ll use a frozen crust from — yep — Mrs. Smith. One of these days, I’m going to get my youngest brother to teach me how to make a crust from scratch. The past couple years he’s baked an apple rosemary pie for Thanksgiving that is just melt-in-your-mouth perfection. Thanks to him and his family for hosting another memorable Thanksgiving!

Paula’s Pecan Pie

Place rack below oven center. Preheat oven to 375 degrees.

1/2 cup brown sugar
2 Tbs. flour
1 1/4 cup light corn syrup
3 Tbs. butter
1/4 tsp. salt
3 eggs
1 1/2 tsp. vanilla
1 unbaked 9″ pie shell
1 cup pecans

Mix brown sugar and flour in saucepan.
Add corn syrup, butter and salt. Warm over low heat until butter is melted. Remove from heat.
In separate bowl, beat eggs with vanilla, then whisk quickly into sugar mixture.
Turn into pie shell & sprinkle with nuts.
Cover pie crust with shield or aluminum foil.
Bake for 25 minutes, then remove foil and bake for 15-20 more minutes or until filling is set in center.
Cool before cutting.

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