Thats what they call me. Some even say there's a "Soprano" resemblance. I dont see it. I've been doing mornings here since 1987. In radio years, that qualifies me to be a Jurassic Park exhibit, I think. But having Blacksmith, Roadkill, Laura, and Kelly there each morning keeps it fun. We hope it does for you too....
As for me - I'm just a normal guy in an abnormal job. I've got a great wife, 2 great kids, and a job that lets me play for a living. Yeah, that doesn't suck.....
Hope you enjoy the page- and if you got questions - then ask em! I'll try to answer all of em once I get em!
And keep checking back - because I add stuff all the time.
Email me: firstname.lastname@example.org
Greg and the Morning Buzz: Me, Andy Blacksmith, Scott "Roadkill" McMullen, Laura Boyce and Kelly Brown. 5:30am-10am. The Rock Station 100.3 WHEB, Portsmouth NH, Rock 101 WGIR-FM Manchester, The Hawk 104.9 Meredith/Laconia, and KOOL-93.9FM in Lebanon NH, and KOOL 96.3 in Keene. Tune in - join the family!
Greg's "NH CHRONICLE" Segment from WMUR-TV Channel 9
I get asked a million times for it - so here it is - the yearly recipe post!
CONNIES STUFFED PUMPKIN RECIPE]
Here you go - its Greg’s Moms recipe for stuffed pumpkin. It’s a tradition at our house-
And its delicious. Here it is –
1 12” to 15” pumpkin
2 2 to 3 lbs of ground pork (Note: you can make it ½ ground pork, and ½ ground beef if you like. The flavor will not be changed that much. Your preference)
1 medium onion, chopped
5-6 medium sized potatoes, peeled, and cut in small pieces
1 tsp. of cinnamon
1 tsp clove
1 tsp allspice
Cut out the top of the pumpkin as you would for a jack-o-lantern (make a square, with the stem in the center- it will serve as your handle). Clean out the center of the pumpkin, removing all the seeds and innards. Set aside.
Cook the ground pork with chopped onions.
Drain most of the liquid when done,. And set aside.
Cook (boil) potatoes, then mash with a fork and add to the meat. (don’t whip them, just chop them up pretty good)
Mix well and heat mixture for about ½ hr on low heat.
Add mixture to the inside of the pumpkin, and place pumpkin top on.
Place pumpkin in a pan with about 1 inch of water, covering the bottom of the pan.
Place in 375 degree oven for about 2 hours (until you can easily pierce the pumpkin side with a fork)
Be sure to add water when necessary – so that theres always moisture in the bottom of pan.
When done- take it out of the oven and serve. Scoop filling on to a plate- and remember- the inside of the pumpkin is like a squash- so scrape some of that into your plate as well.