Tags Posts tagged with "Holidays"

Holidays

Downtown Port Jefferson was ready for Santa as the shops and businesses of the village continued a popular tradition this holiday season. 

— Photos by Bill Landon

METRO photo

By David Dunaief, M.D.

Dr. David Dunaief

Dear Santa,

It’s that time of year again and, like so many others, I have a last-minute request. You are a model for kindness and generosity around the world, for which I’m grateful. I would like you to be a role model in another arena, as well — health.

Kids marvel at your round belly, which shakes when you laugh like a bowl full of jelly. They literally feed that belly by setting out cookies and other sweets for you on Christmas Eve to sustain you during your travels.

I have nothing against your round belly, but I’m concerned about the message it sends. We’re currently facing an epidemic of overweight kids and an ever-increasing number of children with type 2 diabetes. According to the CDC, the percentage of U.S. children between ages 10 and 19 with type 2 diabetes nearly doubled from 2001 to 2017. You, Santa, with your influence, can help reverse this trend.

Obesity has a high risk of shortening your life span, not to mention affecting your quality of life. The most dangerous type of obesity is visceral adipose tissue, which means central belly fat. An easy way to tell if someone is too rotund is if their waistline, measured from the navel, is 40 inches or more for a man and 35 inches or more for a woman. Risks for pancreatic cancer, breast cancer, liver cancer and heart disease increase dramatically with this increased fat.

Santa, here is your opportunity to lead by example — and, maybe fit back into that skinny tracksuit you’ve had in the back of your closet since the 16th century, when you were trim.

Think of the personal advantages of losing that extra belly weight. Your joints won’t ache with the winter cold; it will improve your posture, so your back doesn’t hurt as much; and you will have more energy. Plus, studies show that a diet that emphasizes fruits, vegetables and whole grains can reverse clogged arteries and help you avoid strokes, heart attacks and peripheral vascular disease. With a simple change, like eating a small handful of raw nuts each day, you can reduce your heart disease risk significantly.

Losing weight will also change your center of gravity, which will make it easier for you to keep your balance on those steep, snowy rooftops. No one wants you to take a tumble and risk a broken bone – or worse.

Exercise will help, as well. Maybe this Christmas Eve, you could walk or jog alongside the sleigh for the first continent or so. During the “offseason” you and the elves could form small groups of workout buddies to keep each other on track with your workout goals. And who doesn’t love an impromptu game of tag with the reindeer? With time, you’ll start to tighten your abs and slowly see fat disappear from your midsection.

This might also make it easier to steal a base or two during the North Pole Athletic League’s Softball season. The elves don’t even bother holding you on base anymore, do they?

Of course, the cookies don’t help. You might take a cue from the reindeer, who love their raw carrots and celery. Broadcast that the modern Santa enjoys fruits, especially berries and veggies, with an emphasis on cruciferous veggies like broccoli florets dipped in humus, which have substantial antioxidant qualities and can help reverse disease.

And, of course, skip putting candy in our stockings. We don’t need more sugar, and I’m sure that, over the long night, it’s hard to resist sneaking a few pieces. Why not reduce the temptation? This will also help you minimize the waves of fatigue you feel as you pull your worldwide all-nighter.

As for your loyal fans, you could place active games under the tree. You and your elves could create an app or website with free workout videos for those of us who need them; we could follow along as you showed us “12 Days of Dance-Offs with Santa and Friends.”

You could gift athletic equipment, such as baseball gloves, footballs and basketballs, instead of video games. Or wearable devices that track step counts and bike routes. Or stuff gift certificates for dance lessons into people’s stockings.

As you become more active, you’ll find that you have more energy all year round, not just on Christmas Eve. If you start soon, Santa, maybe by next year, you’ll be able to park the sleigh farther away and skip from chimney to chimney.

The benefits of a healthier Santa will ripple across the world. Your reindeer won’t have to work as hard. You might fit extra presents in your sleigh. And Santa, you will be sending kids and adults the world over the right message about taking control of their health through nutrition and exercise. That’s the best gift you could give!

Wishing you good health in the coming year,

David

P.S. If you have a little extra room in your sleigh, I could use a new baseball bat. I know the Yankees need help, so I’ve been practicing.

Dr. David Dunaief is a speaker, author and local lifestyle medicine physician focusing on the integration of medicine, nutrition, fitness and stress management. For further information, visit www.medicalcompassmd.com or consult your personal physician.

Gingerbread Cookies

By Heidi Sutton

A true holiday celebration calls for sharing moments with loved ones and creating memories that can last a lifetime. Crafting a sweet dessert to cap off the festivities is a perfect way to come together in the kitchen and enjoy the moment with those who matter most.

These Gingerbread Cookies made with C&H sugar can be a hallmark holiday treat that allow kids to help in the process. Once they’re out of the oven, ask little ones to help decorate the festive and delightful cookies.

Visit chsugar.com to find recipes perfect for entertaining and celebrating with family throughout the year.

Gingerbread Cookies

Recipe courtesy of Bernice Baran
Prep time: 30 minutes
Cook time: 10-12 minutes
Yield: 24 cookies

Ingredients:

  • 1/2  cup (1 stick) unsalted butter, softened
  • 1/2  cup C&H® Dark Brown Sugar
  • 1 large egg
  • 1/4 cup molasses
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • royal icing

Directions:

In large bowl of electric mixer fitted with paddle attachment, cream butter and sugar about 2 minutes on medium speed until light and fluffy. Add egg and molasses; mix until well incorporated.

In separate bowl, whisk flour, baking soda, salt, ginger, cinnamon, nutmeg and cloves. Use mixer on low speed to add to butter mixture until combined and dough is formed.

Divide dough in half, wrap with plastic film and refrigerate at least 1 hour.

Preheat oven to 350 F and line baking sheets with parchment paper.

Flour clean work surface. Roll dough 1/8-1/4 inches thick. Cut out shapes with desired cookie cutters.

Transfer cookies to lined baking sheets and bake 10-12 minutes, or until firm. Let cookies cool on baking sheets 2-3 minutes then transfer to cooling rack. Cool completely.

Decorate cookies with royal icing.

METRO photo

By Fr. Francis Pizzarelli

Father Frank Pizzarelli

The holiday season is quickly unfolding right in front of us. It’s hard to believe that another new year is almost here. 

We are so polarized as a world and troubled by the war between Israel and Hamas; impacting Israelis and Palestinians as well.

Our world is so infected with hate, violence and discrimination. The world is bleeding with no real healing in sight.

Constantly, I hear people complain about how selfish and self-centered the world has become. However, I’ve recently seen a different world. 

On November 1, I finally had the hard cast removed after six weeks. I felt so good to be liberated as I walked out of the surgeon’s office like a new person. I have been struggling with my knee and a tendon repair for almost a year due to a ski accident last year.

On my third day of liberation, I ended up back in the hospital due to an infection. Thankfully, the infection was contained. After a week and a half of intravenous antibiotics, I was able to walk out of St. Charles Hospital slowly and very carefully.

I went back to teaching this semester at St. Joseph’s University and Fordham University. I also usually teach a class at Suffolk Community College but due to poor enrollment my regular class was canceled.

It was great being back with my students. It’s the end of the semester and I returned just in time for final oral presentations. At Fordham, my graduate students were finishing their final papers.

I love teaching. I love my students. Every semester, I learn something new from my students. My graduate students inspire me to stay the course by their powerful commitment to wanting to make a difference and serve others.

Since coming back to school, especially graduate school, it has not been a walk in the park. To protect me from falling, I have my good friend Ethel my walker to keep me balanced.

Everyone complains about how violent the world is especially New York City. I have been teaching on Tuesdays at Fordham University for almost 20 years; I have never seen a violent act. To the contrary, I have seen compassion.

Every Tuesday I take the 5:38 AM train from Ronkonkoma. It is an express train to Pennsylvania Station. Whether I’m getting on the Long Island Railroad or getting on the subway, immediately someone pops up to offer me a seat or to assist me; it has amazed me beyond words, especially since I’m not dressed as a priest.

On the contrary, some would say I look like a homeless man! I am forever grateful for those random acts of compassion. Holiday blessings, Merry Christmas and Happy New Year.

Father Francis Pizzarelli, SMM, LCSW-R, ACSW, DCSW, is the director of Hope House Ministries in Port Jefferson.

The Vanderbilt Mansion library is decked out for the holidays.

Each December, the Suffolk County Vanderbilt Museum, 180 Little Neck Road, Centerport gives special evening tours of the decorated Mansion. This year, the Vanderbilt proudly introduces Sounds of the Seasons, a captivating new holiday program, planned for Saturday, December 9 and 16, from 5 to 9 p.m.

Transport yourself to the heyday of Eagle’s Nest, a time when radio was the heartbeat of everyday life.

Explore the festively adorned mansion and be serenaded by timeless Bing Crosby melodies, relive President Franklin D. Roosevelt’s Christmas Eve commemorations, and be captivated by special holiday episodes of Suspense Radio.

This holiday celebration masterfully captures the essence of the Golden Age of Radio, blending festive cheer with nostalgic charm.

The Vanderbilt Mansion’s halls were decked by the Museum’s curators in collaboration with the Dix Hills, Centerport, Three Village, Asharoken, and Nathan Hale garden clubs.

Tickets, which are $15 per person, can be purchased on the Vanderbilt website, www.vanderbiltmuseum.org, for specific 30-minute tour times.

 

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Peppermint Pie

By Heidi Sutton

One of the best parts of the holidays is the aromas and flavors of the season, from walnuts and cinnamon to nutmeg and peppermint. This year for dessert you can give your traditional holiday bake a refreshing twist sure to spread all kinds of holiday cheer with this Peppermint Pie topped with homemade whipped cream. And for a snack while watching your favorite holiday movie, try this recipe for White Chocolate Peppermint Popcorn Bark.

Peppermint Pie

YIELD: Makes 8 servings

INGREDIENTS:

1 envelope unflavored gelatin

1/4 cup cold water

2 1/2 cups heavy whipping cream, divided

8 ounces soft peppermint candy

1 chocolate cookie crust

crushed peppermint candies, for garnish

DIRECTIONS:

Soften gelatin in water; set aside. In small saucepan over low heat, cook 1/2 cup whipping cream with candy until candy melts. Add gelatin; mix well. Whip remaining whipping cream. Let gelatin mixture cool and fold in whipped cream, reserving 1/2 cup for garnish. Pour into crust. Chill. Before serving, top with reserved whipped cream and crushed peppermint candies.

Homemade Whipped Cream

2 tablespoons granulated or confectioners’ sugar

2 cups heavy whipping cream

1 teaspoon vanilla extract or liqueur

DIRECTIONS:

In chilled glass bowl, add sugar to whipping cream. Using whisk or hand mixer, incorporate sugar into heavy whipping cream until it begins to thicken, leaving visible trails. Continue to whip until soft peaks start to form. Fold in vanilla extract or liqueur. Serve immediately or refrigerate and remix 1-2 minutes before serving.

White Chocolate Peppermint Popcorn Bark

White Chocolate Peppermint Popcorn Bark

YIELD: Makes 1 pound

INGREDIENTS:

5 cups popped popcorn

12 ounces white chocolate baking chips, chopped white chocolate or white candy coating

1 cup crushed hard candy peppermints

DIRECTIONS:

Cover baking pan with foil or wax paper; set aside. Place popcorn in large bowl; set aside. In double boiler over barely simmering water, melt chocolate, stirring until smooth, or melt according to package directions. Stir in crushed peppermints after chocolate is melted. Pour chocolate mixture over popcorn mixture and stir to coat. Spread onto prepared pan; cool completely. When chocolate is cooled and set, break into chunks for serving. Store in airtight container at room temperature.

METRO photo

By Leah S. Dunaief

Leah Dunaief

It’s Thanksgiving again, even though it seems it recently was. Yes, time flies, and soon it will be Christmas and then the end of 2023. When did that all happen? It seems we were worried about what would occur when we turned the corner into the next millennium. Now we are almost one quarter into the new century.

Some things don’t change, and that includes the core menu for Thanksgiving dinner. While I always try to add a new dish, just for the surprise value, still there are the turkey, stuffing and cranberry sauce, the roasted veggies and mashed sweet potato, and the wonderful pies. I have to confess that my family prefers broccoli with garlic and oil to string beans, so we have put our own twist on the basic meal.

Every year, after dinner, we remain at the dining room table and share with each other what we are most grateful for particularly in this year. This way, I get to catch up on what’s been happening in my family’s lives that I might not know about, and they do as well. 

But while Thanksgiving is always celebrated on the fourth Thursday of November, no two Thanksgivings are exactly the same because no two years are the same. For one thing, we are one year older. That changes our lives in minor and major ways as we move on.

For example, my granddaughter moved on this year and graduated from college. She now has her first full time serious job, is living on her own and tasting adult life.  

My oldest grandson and his fiancee have been lovingly planning their wedding for next year. The bachelor party has already happened, the bridal shower, postponed once because the bride-to-be came down with COVID, will take place next month, and the couple have picked out their permanent home. They already have a BBQ for the backyard. Dresses have been selected, tuxes prepared, the event location secured and the menu chosen.

Speaking of COVID, its frightening grip on our lives has significantly loosened, but only after three years. We live with it, we have upgraded vaccines to protect us, and it’s not the scourge it used to be.

But other events threaten. There are two terrible wars raging in the world, and we are privy to them through news reports and social media daily. We hear less of Ukraine and Russia these days because the Middle East has taken center stage. And while Russian athletes and opera singers were shunned if they didn’t denounce Putin, still that conflict was at a distance. The Israeli-Palestinian conflict has spilled over into our country and is closer to home. Antisemitism and anti-Muslim demonstrations have poisoned our airwaves and frightened our residents.

It is against this backdrop that we sit down to enjoy each other and the family meal. While we are grateful for all that we have and all that we are, we cannot entirely shut out the tragedies happening elsewhere in the world. If anything, current events cause us to pull our families closer for support and security.

As the calendar turns, we will be moving into another presidential-election year, and when we next sit down to Thanksgiving dinner, it will be on the eve of a new presidential term, whoever wins.

We are on the threshold of a decisive year ahead. Knowing that, and dealing with the divisiveness within our borders, lessens the usual frivolity of the holidays. Yes, we are certainly thankful for our turkey, for our lives and for each other. We should use that gratitude somehow to help make this a better world.

We can commit to pushing back against prejudice and hate wherever we find them. We can teach our children by our example, living what has ben described as American exceptionalism. We can abhor violence. And in the face of bigotry, we can care for each other and together pray for peace.

Photo from Vanderbilt Museum

Join the Suffolk County Vanderbilt Museum, 180 Little Neck Road, Centerport for their annual tree lighting on Saturday, Nov. 25 at 6:30 p.m. This year the tree will be placed near the main entrance on the lawn in front of the ancient columns that overlook Northport Bay. Complimentary sweet treats, hot cocoa and mulled cider will be served and there will be a special visit from Santa and other surprises!

This year’s tree was donated by Lois Luhrs of St. James. “It was about three feet high when we planted it in 1993,” she said, “and it grew a couple feet each year.” When Vanderbilt staff members cut it down, the tree was 60 feet high. It was trimmed to 30 feet for installation on the estate grounds.

Elizabeth Wayland-Morgan, Executive Director of the Vanderbilt, said, “We’re very grateful to Lois Luhrs for donating this magnificent tree for the museum’s holiday festivities. It will add a bit of magic to the estate.”

Special thanks to Teachers Federal Credit Union for their contribution toward the event.

The Vanderbilt is collaborating with Long Island Cares on its annual Holiday Food Drive. The Museum will have a Long Island Cares collection bin stationed near the tree for anyone who wants to donate. After this event, the bin will be in the lobby of the Reichert Planetarium through Sunday, December 3

In addition, the Vanderbilt is collaborating with BAE Systems, which funds some Vanderbilt Museum programs, on its annual Holiday Toy Drive for the Family Service League. Visitors may donate new, unwrapped toys in a collection bin in the Reichert Planetarium lobby through December 10.

Admission to the tree lighting is free. Capacity is limited to 400. Registration is required by visiting www.vanderbiltmuseum.org or click here.

Lemon-Ginger Scones

By Heidi Sutton

November is here and that means that the holiday season is just around the corner. Entertaining for the holidays frequently involves welcoming overnight guests. In these instances, having breakfast and brunch foods on hand can ensure that those spending the night will have something tasty to eat when they rise in the morning. Make-ahead foods, such as scones, can be ideal because they are delicious at room temperature, which means you can accommodate guests who are early risers as well as those who prefer to sleep in.

This recipe for “Lemon-Ginger Scones” from Simply Scratch by Chef Laurie McNamara produces refreshing flavor in a buttery scone. Lemony, with a subtle ginger flair, they are finished off with a thick layer of powdered sugar. Serve with tea or coffee and your guests will be in heaven.

Lemon-Ginger Scones

YIELD: Makes 8 scones

INGREDIENTS:

1⁄2 cup cold heavy cream

2 large eggs

1 teaspoon organic lemon extract

1⁄2 teaspoon pure vanilla extract

2 1⁄4 cups unbleached all-purpose flour, plus more for dusting

3 tablespoons granulated sugar

1 tablespoon baking powder

1⁄4 teaspoon kosher salt

3⁄4 cup (11⁄2 sticks) cut into cubes

1⁄4 cup finely diced candied ginger

2 tablespoons grated lemon zest

1⁄4 cup powdered sugar

DIRECTIONS:

Preheat the oven to 400 F. Line a rimmed baking sheet with a silicone baking mat or parchment paper. In a 2-cup liquid measuring cup, use a fork to beat together the heavy cream, eggs, lemon extract, and vanilla until combined. Chill until ready to use.

In a large bowl, combine the flour, sugar, baking powder, and salt. Drop in the ice-cold butter and use a pastry cutter to cut the butter into the flour mixture until it resembles coarse wet sand.

Pour in the chilled cream mixture, ginger and lemon zest and use a rubber spatula to stir until just combined.

Turn the dough onto a lightly floured work surface and knead it a few times before forming it into a ball. With floured fingers, flatten it out into a 11⁄2-inch-thick round. Cut the round into 8 equal-sized wedges and transfer them to the prepared baking sheet.

Bake for 15 to 18 minutes, rotating the baking sheet halfway through baking. Transfer the baked scones to a wire rack to cool. Once the scones have cooled, dust generously with powdered sugar before serving.

Note: According to Chef Laurie McNamara, the key to any good scone recipe is using ice-cold ingredients, so cube the butter and keep it in the freezer, and keep everything else, with the exception of the dry ingredients, measured and combined in the fridge until you are ready to mix them in.

Annual holiday event celebrates shipyards and shorelines

By Rita J. Egan

With the holidays approaching, the Three Village Historical Society is preparing to light the way with a touch of history and seasonal decor.

The historical society will host its Candlelight House Tour on Friday, Dec. 1, and Saturday, Dec. 2. The event, titled Shipyards and Shorelines, will feature homes near the shores of Setauket Harbor, according to event co-chairs Patty Yantz and Patty Cain. Rounding out the house tour will be the Caroline Church of Setauket. The church celebrated its 300th anniversary this year.

Most of the four homes are on Shore Road, an area known as the Dyers Neck Historic District.

“There will be beautiful homes decorated in seasonal décor by our talented decorators,” Cain said.

The annual event allows visitors to visit the homes to see the designers’ work. 

“All of our events, no matter how glamorous, they are all rooted in education,” said Mari Irizarry, TVHS director. “The Candlelight House Tour, now in its 44th year, is our biggest fundraiser, with all proceeds going directly towards our operating costs. We welcome over 1,000 guests and over 100 volunteers to appreciate historic architecture of the Three Village community and learn about the people that helped build our community.”

Irizarry said the chosen homes are revealed to attendees when they pick up a booklet before their tour begins. This year’s choices include a mixture of historic homes and houses recognized for their aesthetic beauty.

“There is one grand house, down a hidden path behind gates that is ‘shore’ to be the belle of the ball,” Irizarry said.

As early as 1662, the area was once the center of shipbuilding. In the 19th century, the industry became a major commercial activity. According to Yantz and Cain, the tour will focus on shipbuilding, local architecture, oystering and whaling.

Irizarry added the 439-ton whaling ship Daisy was among the inspirations. The ship was built in 1871-72 at Nehemiah Hand’s shipyard, which was located along Shore Road in East Setauket.

According to Yantz, during the event, the society board members will share photos and documents from TVHS archives and little-known local history trivia.

In addition to the house tours, the historical society will host a reception Friday night at The Old Field Club from 9 p.m. to 11 p.m. and a breakfast Saturday at the club from 8:30 a.m. to 10:30 a.m. for additional fees. The breakfast and tour package allows attendees to visit the homes an hour before they are officially opened.

TVHS members presale begins today, Thursday, Nov. 2 and runs until Nov. 5. Tickets will be available for non-members starting Nov 6. The Friday, Dec. 1 tour runs from 6 p.m. to 9 p.m. Tickets for members are $75 and non-members $90. Friday night’s tour and reception package ticket is $145 for members and $175 for non-members. Saturday’s tour is $55 for members and $70 for nonmembers. Saturday’s tour and breakfast combo is $90 and $120.

For more information, visit www.tvhs.org/candlelight-house-tour.