Give Thanks!

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November 15, 2015

Hey! Mikey Likes…it!!!! (That’s me!) Roasted cauliflower, Brussel sprouts, caramelized onions and fennel with sage. Tried this vegetable dish and loved it! Where? Seven Quarts Tavern located in Northport our newest… hottest restaurant in town. The owners of Seven Quarts Tavern staying true to the roots of Northport’s history decided on the name for this establishment as it is relevant to the purchase of Land in 1656 from Chief Asharoken of the Matinecock Indian Tribe. The Chief sold it to three Englishmen who purchased the land known as Great Cow Harbor for seven quarts of liquor, 2 coats, 4 shirts, and 11 ounces of powder. These settlers in the mid 1600’s shared good friendly relationships. The transfer of the land in exchange for these goods helped increase tremendously the farming and shell fishing locally.
Today we give Thanks!…also for this new innovative gastro pub. You will find the menu quite eclectic with selections that will make it really hard to choose, There’s just about everything to delight the palate and satisfy the soul ~ from an open faced salmon frittata, to poached deviled eggs, to short rib hash, succulent hamburgers, grilled shrimp with melted feta cheese, to delicious homemade soups, (the onion was amazing and loaded with melted cheese). As Thanksgiving approaches and we give Thanks for this new restaurant and our Blessing’s! This delicious roasted vegetable dish knocked my socks off! Here is my version~ it’s as close to the Pub’s version as I could recreate. The owner Brian, was so friendly knowledgeable, and delightful to chat with and knows how to serve great food (a bit shy on releasing his amazing Chef’s secret recipes.) You can’t blame him ~ he recognized me as the recipe snatcher! Eating out is great but on Thanksgiving… there’s no place like Home!
Happy Thanksgiving Blessing’s to all my friends, family, and readers! Xo Dishin’ with Denise

2 heads of cauliflower
(washed and broken into small florets)
2 packages of baby brussel sprouts
(if available~ if not use 1 bag of the
larger ones, then slice in 1/2)
2 heads of fresh fennel,
(washed and chopped into bite size pieces)
Save some of the green fronds
for garnish
1 large sweet vidalia onion (diced)
1 cup or more of extra virgin olive oil
Fresh black pepper to taste
Sea salt to taste
Fresh or dried sage 2-3 tablespoons

On a cookie sheet roast cauliflower and brussel sprouts with fennel (first boil fennel till soft) pour olive oil and spices and roast till golden in a 375
degree oven. In sauté pan add oil and onion and cook slowly until caramelized. Mix all together on a platter and garnish with fronds. Giving Thanks and sharing the Quarts!

Denise Gianatasio is a Northport
Village resident and freelance writer.
She is a licensed agent at Signature
Premier Properties, 172 Main Street, Northport 631-754-3600. Denise
enjoys cooking and sharing her recipes and family stories, as she wants to inspire a warm sense of home with her readers. Please feel free to contact her for any advice
you may need at
dishinwithdenise@yahoo.com.

Holiday Hints – Five Tips for A Happier Holiday Season

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webpublisherpro

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November 15, 2015

(NAPSI)—In the midst of the holiday bustle, it’s easy to fall short on good eating habits.

Heeding five hints, however, can help you celebrate a happy holiday season with family, friends and feeling good about yourself.

1. Focus on fun. Holidays often revolve around food and spending time with your loved ones. This year, try a new activity that the entire family will enjoy. Step outside the box and create great memories you’ll have forever.

2. Motivate now. Don’t wait for the New Year to get started on your resolutions. Try integrating best practices into your life today. Aim to take a daily walk or eat vegetables with every meal.

3. Indulge in moderation. No need to skip your favorite seasonal foods. You can still enjoy all the delicious holiday treats without the guilt by planning your portion size and sticking to it.

4. Sip seasonal. Holiday beverages can be delicious and festive. Try a glass of R.W. Knudsen Family® Cider and Spice, made with 100 percent juice from ripe, whole apples and naturally flavored with allspice, cinnamon, cloves, lemon peel and orange peel.

Hot Mulled Cider
4 cups R.W. Knudsen Family® Cider & Spice
5 cloves
1 cinnamon stick
1 orange (peeled and sliced)
6 slices fresh ginger
(peeled about ¼ inch thick)
Additional cinnamon sticks for garnish
(optional)

Combine all ingredients in a large saucepan. Simmer 20 to 25 minutes. Strain mixture.
Divide warm liquid among individual mugs and garnish with a cinnamon stick, if desired.
Serve and enjoy.

5. Enjoy simple things. Using R.W.
Knudsen Family® Just Juice® can be the key to creating simple salad dressings,
reduction sauces and marinades. R.W.
Knudsen Family® believes great juice is the result of great fruit—so for more than 50 years, it’s produced quality juice products,
including more than 100 types of natural and organic fruit and vegetable juices, carbonated fruit beverages and specialty items.

Learn More For facts and recipe ideas, see
www.rwknudsenfamily.com and
www.facebook.com/RWKnudsen.

Thanksgiving Without Breaking The Bank

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webpublisherpro

-

November 15, 2015

Looking for an elegant way to dress your table for Thanksgiving without breaking the bank? Why not whip up a few place cards from old puzzle pieces to add a personal touch. It’s a super simple DIY guaranteed to impress your guests.

The process is easy. Start by cutting out a pumpkin shaped frame on a piece of cardboard. Next, grab some old puzzle pieces and start painting, using basic orange craft paint and foam brush. Paint the back of the puzzle pieces, not the shiny front, as it does not hold the paint as well.

When the pieces are dry, glue them around the frame, layering several pieces on top of each other for a fuller look. Any glue is fine, as long as it dries clear. I used green puzzle pieces for the stem. I also added some faux leaves. I like mixing textures and finishes, I think it adds more interest to the project, but there are no rules, I say get creative and have fun with it.

When you are happy with your design, coat it with decoupage gel to set it and give it a little shine. You can use the drying time to print out your guests’ names on plain white paper. This can be done right on your computer, no fancy tools or programs are necessary. A little piece of tape will adhere the name to the back of the pumpkin and viola, a fabulous Thanksgiving place card!

Now, I like drama in my decorating, so my pumpkins are big. I want them to make a statement. I also want them on the larger side, so that my guests can take them home to use in their own decorating next fall. A big pumpkin will be more functional. Larger place cards can also be hung of the back of a chair, if you add twine.

Of course, if you want smaller place cards, it's very easy to resize your pumpkins. They can be mounted on a slice of paper towel roll to make name card napkin holders. The shape can be altered to fit your fancy, as well ~ turkeys, acorns, leaves, the possibilities are truly endless.

Now, place cards are fun, but if you really want to raise the hostess bar, you could take a Thanksgiving group shot and send everyone home with a copy, ready to be framed in their puzzle piece name card party favor to remember the holiday!

Wait. What? You don't think you'll have time to orchestrate the perfect group shot, download the pictures and print up a copy for your army of guests in between cooking, serving and cleaning up?

Don't worry, neither will I.

Enjoy the holiday!

Kim Montenero is a freelance writer and craft designer. Her work has been featured in many publications including Reloved Magazine, Parade.com and The Huffington Post. She blogs at www.exquisitelyunremarkable.com where she encourages individuals to feather their nests with super easy and elegant DIY and craft projects regardless of their skill level. She can be contacted through her website.

Long Island Fishing

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webpublisherpro

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November 15, 2015

Each Fall Long Island becomes the stage for the migration for premier game fish of the north east – the Striped Bass. Now is the time to get to the shore, try your luck and get into a tussle with a “Striper”
   I recommend a surf rod in the 9’ to 12’ range. Surf rods have a long handle, or “butt”. This allows leverage when casting. Match the rod with a spinning reel. Fishing lines come in assorted “tests” which relate to the strength of the line. A good line for all around use is 12lb test. The spinning reel fits in the reel seat on the underside of the surf rod, and should be cast and reeled in with the reel slung under the rod.
   Attach a “leader” to your main line. This is a heavier section of monofilament that protects the lure from being bitten off by a game fish. Your lure of choice is attached to the leader.
   Speaking of lures, some work great for catching fish, others are better at catching fishermen! Let’s review the basic, tried and true lures; metals, bucktail jigs, poppers, and stickbaits. Each of these styles of lure mimics live bait, which striped bass feed on.
   Metal lures have the advantage of being heavy, which enables longer casts. This is particularly important in windy conditions. The flash of the metal resembles silvery colored baitfish. Popular brands include Hopkins, Kastmaster, and Ava.
   Bucktails are classic lures that are both simple in design, and effective. These jigs are usually comprised of a heavy metal “head,” molded to a hook, which is dressed with hair. They owe their effectiveness to the resemblance they have to just about anything a striped bass feeds on. To give this lure a little extra action, add piece of specially prepared pork rind to the hook – available at tackle shops.
   Poppers and stickbaits are popular lures on the “Striper Coast.” These are usually made from plastic in a variety of colors. They are especially deadly when fish are working feeding close to the surface in an activity known as a “blitz”. Stick baits are Torpedo shaped with a lip on the front that makes them wobble and dive when retrieved. Poppers are cylindrical with a flat, cupped front. Twitch the rod as you retrieve a popper to make it gurgle and pop, like a bait fish in distress. The adrenaline rush when a striper hits a popper on the surface is addictive!
   A “surf bag” is handy to have for keeping your lures, knife, scissors, hook remover, and flashlight in.
   What you wear when fishing in the Fall is important. The weather can be cold, and the surf rough. Neoprene chest waders are a good idea. Wear a belt outside of them for safety, as this will keep a wave from filling your waders. If you plan on fishing from a rock jetty, “Korkers” are a must. These are studded footwear that fits over wader boots and allow you to navigate slippery rocks. A water proof top, over fleece and thermal underwear layers will keep you comfortable and focused on your quarry. Now your ready to get in on the exciting Fall striper run!

Jan Christopher Porinchak is a middle school art teacher, Scientific Illustrator, and Cornell Cooperative Certified Master Naturalist. He holds level 1 archery coaching certification through USA Archery. Contact Jan for archery instruction, illustration work, and for
educational natural history hikes for your youth group at NatureWorks, Jan’s work can be
viewed at: natureworks-illustration.com he can be reached at beachtowel1@verizon.net.

Pull The Plug on T.V. Time

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webpublisherpro

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November 15, 2015

"Shut the t.v.! Dinner is getting cold! Come here now!" So, you come home from a long day at work. Your kids finished their homework and now they're watching t.v. as you cook and they wait for dinner. But, somehow the act of "waiting for dinner" has disappeared and you have 2 zombies captivated by their favorite hypnotic show.
Here are specific steps you can take to avoid the yelling and frustration.

   1.Communicate "why" working together
       is important
   2. If necessary, tailor the words to fit your            style of speaking
   3. Be consistent in your words and actions
   4. Establish eye contact as you speak with            them

Guidelines
   1. Walk with your kids to the t.v. room and sit down with them to explain the importance of working as a "team".
   2. Lay out the plan with them that you will walk into the room and give 1 warning telling them how much time is left before they are to turn off the t.v. Emphasize that after the warning, you will tell them to turn off the t.v. only 1 time.
   3. Ask what consequence would be fair if they don't turn it off when you ask. (If the kids don't know what consequence means then explain it. When asked, kids usually come up with very meaningful consequences!)
   4. Ask the kids to turn off the t.v.
   5. Remind them of the sequence of steps with the tv on because they will be watching it when you give the warning and when time is up.
   6. Ask:
Parent: "What will happen first?"
Kids: "You will give us a warning."
Parent: "What will happen next?"
Kids: "You will tell us only 1 x to turn it off."
Parent: "What if you don't turn it off?"
Kids: (They state the agreed upon consequence)
   7. Leave the room and continue with your normal routine.
   8. Warning: Walk back to the room and say, "Kids, look at me. This is your warning. You have X minutes left." (Your tone of voice should be supportive.)
   9. When time is up, walk to the room. Ask for eye contact and tell them to turn off the t.v.
   10. If they listened: Praise them sincerely! If they did not: follow through on the consequence.

It Gets Even Easier!
After a few weeks your kids will be accustomed to your consistency and aware of your expectations. Give your kids an opportunity of growth and to exercise some independence. Kids are always proud of themselves when they make positive choices especially when those choices are not so easy. To see your child grow will fill you with pride. You will also feel like an accomplished parent and everyone will be working as a team!

Successful setting of limits evolves from talking with one another instead of at one another. Things will run smoother when you validate your kid's feelings and by being consistent with your actions and words.

Lisa Navarra M.A. Special Education offers Workshops, Professional Development and Support Groups teaching how to manage challenging behaviors in school and at home. With over 20 years of experience, Lisa is the Founder/
President of Child Behavior Consulting, LLC. For more information, log onto
www.childbehaviorconsulting.com, email
Lisa@ChildBehaviorConsulting.com, or Verizon Fios Push Pause LI Parenting: Setting Limits.

All In 1 Vape

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webpublisherpro

-

November 15, 2015

Vaping is a growing trend that helps people who smoke cigarettes and chewing tobacco to ween off of their dependence of nicotine. Attached to the device is a tank or atomizer which holds the e-liquids.

In turn, a coil which vaporizers the e-liquid to produce a vapor, mimicking the feel of smoking a cigarette.

   The cotton acts like a wick and as the coil is heated, it draws in more e-liquid. There are many styles to choose from. There are small pen style which are great for those traveling and fits in a bag or pocket.

   There are others called box mods that are much larger but you are able to make various adjustments. These adjustments create a better taste, vapor production and overall experience. When purchasing a box mod, you have the ability to choose from different size tanks
(atomizers) which in turn can hold more e-liquid and decrease refill frequency. All in one Vape offers larger box mods with higher wattage that carry 2 batteries for longer lasting device usage. Prices for a starter kit starts at $50 and range to $90. All other box mods and mech mods start at $40 to about $200.

108A Broadway • Greenlawn
631-759-7994
www.allin1vape.com

If you want to BE Happy, BE Proactive!

By

webpublisherpro

-

November 15, 2015

We tend to be more of a Reactive society vs. a Proactive society. Sometimes we just do not see things coming or an outcome completely contradicts what we believe to be reality. At times, the writing is on the wall, the situations and scenarios are all pointing towards a likely outcome and we just fail to take action. As a result of our inactivity, the inevitable ensues. In situations that speak to disastrous outcomes – usually – the result is a mess. It is the less than glamorous outcome that may never have taken place had we decided to make our move just a couple of moments sooner.

Therefore, you must act…NOW!
To be happy, you must live with honor
and be situationally aware.

Remember:

   • Live you life by action, not words.
   • Own your errors in relationships.
   • Value the weight of your name and        the reputation that goes with it
   • ALWAYS take action to intersect
       issues that are small problems
       before they become large
       problems.
   It is common for people to solicit advice and “take surveys” of how to handle an unfolding problem. Beware false prophets and those who preach how YOU should live your life through pro-active means and then negate those statements by their own inactivity, hypocrisy, or lack of action. There are many people who thrive on the power to tell others what to do and offer “sage advice.” Unfortunately, these folks tend to be the same people who love to direct others’ actions and then fail to follow their own advice.

Being happy requires proactivity. Stay vigilant and alert. It is always important to recognize when the right time is to step in before life writes the ending for you. The sooner you intercede in life’s theater, the greater the likelihood will be that you can control a dramatic ending. Be mindful of your surroundings and the people in it and through diligent effort, you can work to find and achieve your happiness.

Phil Sottile is a 20-year
veteran of the Applied Fitness and Exercise Sciences, hosts the
“Intelligent Way to Fitness”
on LI Cablevision since 2005,
published a book on relationship management, and owns/operates one of Long Island’s “Best Gyms,” with his wife, Stacey.
phil@intelligentfitness.net

A Vino-Vacation is Nothing To Wine About!

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webpublisherpro

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November 15, 2015

With summer saying farewell and travel prices falling back down out of the stratosphere people are planning seasonal getaways. A popular trip is the wine vacation. While California might be the first place to come to mind, made even more popular due to the success of the movie, “Sideways” it’s certainly not the only wine destination. In fact, whether you want to venture to the other side of the globe, or not too much further than your own backyard there are plenty of wine vacations that fit the bill.
Let’s start with not just this continent, but this state. Our own beautiful and award-wining vineyards are the way to go. Knowing that staying overnight “out east” during the high season can be pricey, with rooms at their highest cost and minimum stay requirements of two, and often three nights, it makes perfect sense to wait until the beginning of the fall to enjoy the Long Island vineyards. Info can be found on not only vineyards, but also lodging options www.liwines.com. Many local B&Bs are situated within walking distance to multiple vineyards. If you opt for more of a hotel or Inn experience, a short cab ride can get you to almost any vineyard of your choosing. There is also the “tour” option for those more open into having a limo company organize their vineyard experience. These tours usually include three vineyards, lunch and all transportation. Cars range in size from large party buses to smaller town cars suited for one or two couples.
Starting fairly close by, Connecticut has a wine trail with a variety of vineyards. My sister, sister-in-law and I chose this as our, “Girls weekend away,” one summer and had tremendous fun. Scenery was beautiful, the people warm and friendly and the wine at two vineyards: DiGrazia and Haight-Brown Vineyards, was exceptional. The drive was short and accommodations in local hotels were affordable. Look here for info on the CT Wine Trail. www.ctwine.com
Want to go “upstate?” As close as the
Hudson Valley, less than two hours from NYC, www.hudsonvalleywinecountry.org or as far
as the Finger Lakes www.fingerlakeswinecountry.com and Niagara niagarawinetrail.org. New York has numerous wine trails to explore.
Ready to venture off the continent? Google Italian wine tours for an assortment of guided tours and destinations. Prefer South America? Chilean wine tours are also popular. Not opposed to being on a plane for a day or so? Australia’s southeastern neighbor, New Zealand, also boasts a booming wine industry, more than just Sauvignon Blanc, as well as breath taking scenery. The reviews of this vacation destination are stellar and their seasons and ours are flip-flopped. Leave during our winter, get there during their summer.

Linda Delmonico Prussen is an award-winning journalist whose passion is wine. Her other forms of generating income include acting in TV and film, playwriting and coaching gymnastics. When not working she enjoys spending time with her three beautiful daughters, her husband, her friends, her family and her best friend, her Maltipoo Powder. She can be reached at lprussen@optonline.net

Get Involved In Your Community and Have Fun at the Same Time

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webpublisherpro

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November 15, 2015

Victoria is an accomplished 11 year old Animal Educator and Journalist
recognized by Dowling College for her excellence in the field of Arts and
Sciences. Victoria also teaches in schools and libraries where she shares first hand her knowledge and experiences in a
series of educational programs that
she developed.
VictoriasAmazingWorld@yahoo.com

Recently I had a chance to talk to the amazing Dr. Jane Goodall about her wonderful youth program Roots and Shoots. Roots and Shoots is an exciting program designed to help kids make a difference in their community. Starting a Roots and Shoots project is easy. Step 1: Spread the word about making a difference. Step 2: Explore your community and find an area where you'd like to make a difference. Step 3: Pick a place where you feel you will have the greatest impact and start your campaign. Step 4: At the end of the campaign, celebrate your success and the difference you made.

Dr. Goodall says "People who join, become more connected with nature and their community". To get all the details, including a complete Roots & Shoots Formula Toolkit go to www.RootsandShoots.org.

Another easy way to get involved in your community is to volunteer and there are so many ways to do so. If you’re really good at something and would enjoy teaching others about it, you can contact your local library and offer to teach a class. Whether its photography, cooking, artwork or something else you're passionate about give them a call, I know they’ll appreciate it. The libraries offer wonderful facilities and they will handle getting the word out as well as the registration for your class.

If teaching a class is not your thing, animal shelters always need a helping hand. And if you can’t leave home but still want to volunteer, then become a foster parent for animals. When you become a foster parent you take in a dog/cat (or some other type of animal) until it finds its forever home. This happens a lot when shelters have no more room for all the animals.

To check out my full interview with Jane Goodall go to VictoriasAmazingWorld.com.

Victoria’s Fun Facts and Tips

The Roots and Shoots program is in 130 countries with over 150,000 members.

You can receive a $200.00 grant to get your project started by simply going to the Root and Shoots website and applying.

You can volunteer at the Sweetbriar Nature Center in Smithtown at age 16 and in some cases at age 13. They offer a wide range of projects that you can help with. For more info. go to www.sweetbriarnc.org and click on the 'Volunteering' tab.

Brunch at The Oar

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webpublisherpro

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November 15, 2015

Joe Alicata is a 2009 graduate of
Northport High School, he has his B.A. in Public Administration from the
University at Albany. Joe works in the insurance industry, is a member of the
Advisory Board for the Northport High School Academy of Finance (AOF)
program, and is a Director for
Northport Student's Mean Business.
He can be reached at etrestaurants@gmail.com

With the last few days of enjoyable weather giving way to the crisp and borderline depressing slide into winter that fall represents having melted away, I took the opportunity to enjoy one last meal outdoors in the form of a “brunch” at The Oar in Patchogue.
I have been going to The Oar for years with my family, and even rescued an otherwise disastrous evening with my ex by swinging by for some late night eats. But in all the time I’ve been venturing down to the riverfront restaurant I had never gone for any meal other than dinner. So when the
opportunity presented itself to enjoy the expertly prepared cuisine The Oar has to offer, needless to say I jumped at the opportunity.
   For my visit, I started things off with one of the most
interesting Bloody Mary’s I have come across. “The Oar” BLT Bloody Mary is an ingenious libation consisting of Tito’s Handmade Vodka, jalapeno bacon, romaine lettuce and tomato with a sea salt bacon rim shot. The combination of the zip from the jalapeno and horseradish combined with the salty bacon flavor creates a delicious and unique flavor combination that will leave you wanting more.
   Once I had finished wallowing in the glory of my BLT Bloody Mary, it was time for the appetizers. I’m not sure if I have ever been as excited about a menu item as I was when I read the description for a lobster quesadilla; but there may or may not have been a point when my table was in danger of being flipped over out of sheer giddiness. This mouthwatering quesadilla features generous pieces of lobster with melted cheeses and served with traditional quesadilla dressings of salsa, guacamole and sour cream. The tortilla is perfectly crispy, the cheese is nicely melted and the lobster meat is tender and flavorful, despite being surrounded by other potent flavors. Another mouth-watering appetizer selection is the lobster wontons. Crispy, not greasy and well stuffed these are a great compliment to the lobster quesadilla to complete your midday lobster binge. If that is too much lobster for your liking, the baked clams are another well executed dish, stuffed with ample amounts of seasoned bread crumbs, bacon, peppers and crab meat.
   Moving into lunch, The Oar has a number of options to satisfy all in your party, even those who do not enjoy seafood. Stepping away from lobster, I went with the Sundek Clam Roll; perfectly fried clam strips on a soft New England style bun served with sliced avocado and chipotle mayo. Another delicious seafood sandwich option is the panko crusted flounder served on a brioche roll with tartar sauce and a side of the legendary Oar fries. For those out there who prefer land fare, try the grilled chicken panini with sweet vinegar peppers, fresh basil pesto and melted Swiss cheese; or the marinated flat iron steak.
   For a meal with a view year round that can satisfy any palate, head on down to The Oar, right on the banks of the Patchogue river for outstanding cuisine that will leave you coming back for more.

Grab Your Coat

By

webpublisherpro

-

November 1, 2015

Collette is fashion forward and
design orientated. Practicing a
healthy lifestyle, she is a stylist & wardrobe consultant. A Bachelors in communications and marketing, years of experience in the garment district, she celebrates everyday with enthusiasm for fashion and beauty while helping other women achieve their personal best.
Collettep24@yahoo.com

The autumn palette fans out its feathers, just as the beautiful peacock displays his distinctive train of colors. We admire the vibrant stunning character of each and every hue. As we enjoy the fall season wearing a poncho and drinking our pumpkin latte, its time to think about the “coat.”

Its time to think chic, no matter what the weather brings. Its all about the coat! The coat is making a huge statement this season whether a classic silhouette or trendingcolor, the choice is yours.

The menswear statement is mild, classic, and always a polished look. In wool, cashmere, or tweed this coat style yields a hem just about mid thigh. Always a lapel and often shoulder pads. Most often there are three large buttons, no zippers and slit pockets. It’s a no brainer for the working gal but do feel free to pair jeans and booties to get a whole new spin on the weekend.

The wrap coat is a must for over dresses, skirts, leggings, or a lean pointe pant. Nothing too heavy worn under the wrap coat. With this particular silhouette, the cinched-waist style the wrap screams to debut your waist. Not to worry about length here. The wrap is all about keeping the vibe elegant with a relaxed shape, mimicking the oversized shirt/shirt dress. The texture such as a soft wool or boucle looks effortless and is flattering on every shape. The belt does not have to be cinched in to the full capacity, just gently gathered.

Who could walk away from a swing? The movement of the swing coat has tugged on our hearts for decades. The flow, the ease, the shape. The swing is a true closet classic that can simply be updated by mixing up new colors. However there is no trend that does not support the vintage vibe. If it was your Mothers or Aunts, power it up!!!

This fall and holiday season we are seeing some clear-cut winners. The hues of “desert sage” a smooth cool soothing greenish gray. An easy color to slip into a coat thanks to its versatility and it’s not a screamer. “Masala,” is a winery of reds and browns, a rich robust fall mood instantly. This color is another inspiration to break up your black coat collection. A powerful blue gray that is strong and confident, such as “Stormy weather,” is another winner this season.

The moments to treasure this fall and holiday season are endless. The time spent with family and friends are priceless. Enjoy yourself in style. Pick a color, grab that coat and get glowing!

Dishin with Denise… Inside Out Stuffed Peppers

By

webpublisherpro

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November 1, 2015

Denise Gianatasio is a Northport
Village resident and freelance writer.
She is a licensed agent at Signature
Premier Properties, 172 Main Street, Northport 631-754-3600. Denise
enjoys cooking and sharing her recipes and family stories, as she wants to inspire a warm sense of home with her readers. Please feel free to contact her for any advice you may need at
dishinwithdenise@yahoo.com.

The beautiful fall season is upon us, the days are shorter, a bit cooler and dining outdoors may be on hold for awhile. The good news, ~ this brings us back into our homey kitchens, preparing warmer, heartier, cozy meals for our family. Whether you’re in or out try my "zany take" on stuffed peppers! Inside out is a much quicker and easier method for stuffing peppers. Feel free to select from the beautiful array of colors, as peppers are now making their debut. My absolute favorites are the yellow and orange peppers, I think they are sweeter. The variety of colors creates a pretty fall meal presentation. So with the new season comes the new reason for cooking ~ even if they are inside out!

When selecting your peppers at the market, look for nicely shaped peppers for stuffing. Wash and carefully cut out top and stem, save for later. Clean out the seeds and veins from inside the pepper, discard then rinse the peppers. Turn pepper upside down on top of paper towels to dry. On chopping board slice peppers thinly, now in a skillet saute onion in olive oil until soft and caramelized. Add sliced peppers, and mushrooms if desired, put a lid on your pan as they cook down until soft. Add oil if needed or 1/2 cup chicken broth. In a separate skillet brown your sausage meat (optional) and lean ground until cooked. In the meantime have the boiled rice of your choice ready, add rice to sauté peppers, fold with meat mixture. Add a ladle or more of the marinara sauce (hopefully you have some saved for Sunday's dinner) to the mixture. Add the grated cheese, fresh basil, parsley, oregano, red pepper flakes, salt and pepper. Serve with extra marinara sauce, additional fresh herbs and crispy bread. A glass of wine and you'll feel fine. Weather permitting… you may eat inside or out! Do enjoy! xo Dishin' with Denise

8 peppers
11/2 pounds ground beef
2-3 sweet sausage links (remove casing)
1 diced Vidalia onion
3 cups cooked rice
1 cup grated cheese
1/2 lb mushrooms optional

Marinara sauce:
1 large can San Marzano whole tomatoes
1 diced onion
1/2 cup olive oil
2 diced cloves of garlic
1/4 teaspoon red peppers
fresh ground pepper
salt
fresh chopped basil, parsley and oregano

Add olive oil to pot with onions and saute till soft. Add spices, hand squeezed tomatoes and simmer for 25 minutes.

Ciro's Italian Restaurant

Maria's Mexican & Latin Cuisine

O Sole Mio

Chiddy’s Cheese Steaks

La Piazza

Rincon Criollo

ET Week Media Group

Ciro's Italian Restaurant

Maria's Mexican & Latin Cuisine

O Sole Mio

Chiddy’s Cheese Steaks

La Piazza

Rincon Criollo

Give Thanks!

Holiday Hints – Five Tips for A Happier Holiday Season

Thanksgiving Without Breaking The Bank

Long Island Fishing

Pull The Plug on T.V. Time

All In 1 Vape

If you want to BE Happy, BE Proactive!

A Vino-Vacation is Nothing To Wine About!

Get Involved In Your Community and Have Fun at the Same Time

Brunch at The Oar

Grab Your Coat

Dishin with Denise… Inside Out Stuffed Peppers

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