Monthly Archives: December 2016

Northport-East Northport Superintendent Robert Banzer. Photo by Victoria Espinoza

Northport-East Northport school board members approved an almost $40 million bond referendum to improve school facilities and classroom space, infrastructure and athletic facilities during a Dec. 14 meeting.

The bond includes a $2 million plan for a new stadium and track at the high school, as well as a new turf field and the creation of security vestibules at every school in the district.

All schools in the districts will undergo improvements through the bond, with projects like bathroom reconstructions, classroom improvements, sink and countertop replacements, and sidewalk and paving improvements. Northport and East Northport middle schools athletic fields will also receive upgrades including replacing of the tracks, and improving of fields. The most costly improvements are set for Northport High School, where more than $16 million will be spent on athletic upgrades, science lab reconstruction and more.

At the meeting residents expressed concern with the creation of turf fields, citing health issues with the turf infill.

“I believe the board wants to and will get input and discussions on the type of fill. We want the safest choice of course for our students.” —Andrew Rapiejko

“Has there been any considerations for the potential health risks with turf burns, body fluids on the field, and joint injury in young athletes?” Tom Fischer, an East Northport resident asked at the meeting. “There is also an issue of artificial turf fields heating up substantially, and September this year was beastly hot. I really can’t imagine high school football players fully clad in that field-generated heat. That would certainly increase the risk of heat exhaustion.”

Trustee Regina Pisacani, who headed the Athletic Facilities Citizens Advisory Committee, the group which surveyed the school’s athletic fields and made suggestions for upgrades, said there were many debates on turf.

“The committee had a lot of different turf companies come in and we had a couple physical therapists who had concerns about the turf,” she said. “You can find articles for both sides of the coin. You can find articles that say there are significant injuries on turf and natural grass.”

Paul Klimuszko, director of physical education, athletics and health at Northport said students are not allowed to play if it’s too hot outside. Section XI athletics forbids schools from allowing players outside once it reaches 95 on the heat index.

“Once Section XI calls a heat advisory, there’s not playing on any of the fields,” he said. “You know I’ve never seen a heat advisory that says not on the turf but still on the grass. Once it gets to a certain temperature it’s no activities.”

When Northport resident Carl Lick asked for a definite plan from the board on the type of turf the district plans on using, he added, “Asbestos was safe until it wasn’t safe. Smoking was safe until it wasn’t safe. I think we have to err on the side of safety.”

Board President Andrew Rapiejko said the turf fields are a small amount of the whole bond referendum, and the board doesn’t plan on going into the nitty-gritty details of every part of the bond at this point.

“So the details of exactly which fill we are going to use, we’re not going to decide right away because I think there is a lot to that,” he said. “What the board at this point needs to look at is the cost, when it comes time for the decision of what kind of infill we will use. I believe the board wants to and will get input and discussions on the type of fill. We want the safest choice of course for our students.”

The bond had been discussed for several months leading up to last week’s vote, and input was taken from residents, special committees, board members, administrators and more. The scope of work was approved unanimously, and the bond will go to a community vote in February 2017.

Drivers slow down for rumble strips on East Broadway heading into Port Jefferson Village. Photo by Alex Petroski

By Alex Petroski

Drivers in Port Jefferson might think the little drummer boy has taken up residence in the village for the holiday season, but in reality the rumbling they’re hearing under their tires is a new initiative to get them to reduce their speed.

Rumble strips and speed tables were installed by the village in December in strategic areas to alert drivers to slow down on roads frequently used to enter Port Jefferson, following a study by an engineering firm which suggested motorists were traveling too fast.

Speed tables are on some village roads to curtail drivers’ speeds. Photo by Alex Petroski

Upon the recommendation of the firm, the strips were placed in the westbound lane of East Broadway between the Village Center and Belle Terre Village on Cliff Road. They were also added to both sides of Myrtle Avenue near Infant Jesus Roman Catholic Church. The speed tables are located on Brook Road near Caroline Avenue on the western side of the Port Jefferson high school campus. More speed tables and rumble strips may still be added to other areas in the village.

“I think the resident community was a little off put when they first hit them, but now they’re slowing down,” Mayor Margot Garant said in an interview. “Most of the local people in the neighborhood get it — you can’t just fly through the neighborhoods. I’ll put the rumble strips in just about anywhere people want.”

The village board of trustees passed a motion Nov. 28 approving spending for the project up to about $5,800, though the actual cost is not yet clear.

Garant and village Code Chief Wally Tomaszewski each referenced deadly crashes in recent years at the sites of the new speed reduction measures as evidence that something needed to be done to curtail speeds in the village.

In December last year, 48-year-old Belle Terre resident Glen Nelson was killed while driving on East Broadway after his car crashed into a telephone pole near High Street.

“Everything is done to exercise as much notice and caution to the general public utilizing the roadways.”

— Wally Tomaszewski

“On East Broadway the rumble strips were necessary because the cars that are coming down the hill, there are many that were speeding both going down and up the hill,” Tomaszewski said in a phone interview. The strips, which are painted white and cause a rumbling sound inside the car when tires roll over them, are spaced a few hundred yards apart over a half-mile stretch on East Broadway.

The code chief also said the measures are having the desired effect.

“Absolutely they’ve worked so far,” Tomaszewski said. “Everything is done to exercise as much notice and caution to the general public utilizing the roadways.”

Garant said she received some push back initially because the speed tables were not adequately identified according to some users of the village roadways, though the mayor said the plan is for the tables to be painted in the near future for better visibility. She added that other measures were considered, like narrowing roadways in some spots, but ultimately the strips and tables made the most sense.

The speed tables are elevated speed bumps that are wider than typical ones and can do damage to the bottom of a car if drivers go over them too fast.

“I’m sorry that people in the first week got caught off guard, but I think the long-term intent is to slow everybody down,” she said.

Tom Manuel. Photo from The Jazz Loft

By Erika Riley

New Year’s Eve is the holiday to close out the season, and there is no better way to celebrate Dec. 31 than to do something fun for the night. Whether you’re in the mood for music, comedy or to simply see a movie before you head out for the night, the North Shore offers several great ways to spend the evening.

Huntington

Huntington’s Cinema Arts Centre will screen ‘Lion’ starring Dev Patel on New Year’s Eve

The Cinema Arts Centre, 423 Park Ave., Huntington will be hosting a celebration of film on New Year’s Eve. There will be food, drinks, films and friends! First, attendees will have their pick of three films to view before the ball drops including “Jackie” starring Natalie Portman (8:15 p.m.), “Lion” starring Dev Patel (8:30 p.m.) and a third movie that is yet to be announced. After the movie screenings, guests can join the party in the Sky Room Cafe for some delicious food, cake and champagne toasts while viewing the ball dropping in Times Square on a television in the Cafe. Tickets are $40 per person, $35 members, and may be purchased online at www.cinemaartscentre.org or via phone at 631-423-FILM.

Port Jefferson

Paul Anthony will bring his comedy act to Theatre Three on New Year’s Eve

This year, Theatre Three, located at 412 Main Street in Port Jefferson will be offering a comedy show titled “New Year’s Laughin’ Eve” at two different times, featuring some of the biggest names in comedy. The “early bird” show will begin at 6 p.m. and run until 7:30 p.m., and the later show will start at 8 p.m. and end by 9:30 p.m., giving attendees plenty of time to take in a New Year’s party and watch the ball drop after the show. Douglas Quattrock, director of development and group sales and special events coordinator, says that the event is a great alternative for those who don’t want to go out to a bar but still want to go do something. “It’s a great way to kick off the new year and end the holiday season,” Quattrock said. “There’s no better medicine than laughter.”

There will be three comedians at the show, the first being Paul Anthony from Massapequa. Anthony is the host of the Long Island Comedy Festival and the host of the new 50+ Comedy Tour, a group of comedians who are targeting their comedy to a slightly older generation. The second guest is Rich Walker, who has been named the Best Comedian on Long Island two years in a row, has headlined in Las Vegas, and has been featured by the New York Times and the third comedian is Keith Anthony, who has been featured on Showtime, A&E and Comedy Central, and has also headlined his own shows. Quattrock said that while the comedy isn’t for kids, it’s also not brute or offensive. Tickets for the shows are $49 per person at the door, $45 in advance at www.theatrethree.com or by calling 631-928-9100.

Smithtown

The Smithtown Center for the Performing Arts, 2 E. Main St., Smithtown will present a New Year’s Eve comedy show titled “Loads of Laughs,” featuring six headlining comics. Of the six comics, Ken Washington of the center said, “The comedians are always top of the line ‘headlining’ comics who have been seen on a variety of different media outlets as well as comedy clubs throughout the area.” Eddie Clark, former cop and current full-time comic, will be in attendance, as well as seasoned comedians Marvin Bell and Matt Burke. Guests can also expect to see Peyton Clarkson, winner of the New York City Laugh-Off, Joe Currie, a member of several bands as well as a comic, and Warren Holstein, club headliner and occasional contributor to SNL’s “Weekend Update.” Doors open at 8:30 p.m. and the show starts at 10 p.m. Tickets are $180 per couple or $90 per person (there is a $10 discount for members) and include a buffet of Italian hors d’oeuvres and light fare as well as an open bar of wine and beer. Dessert will be served during intermission and a champagne toast will be made to ring in the New Year. To order, call 631-724-3700. Note: Show contains adult language.

Stony Brook

The Jazz Loft, 275 Christian Avenue in Stony Brook, will be hosting a New Year’s Eve Celebration featuring jazz musician Tom Manuel and the Syncopated Seven from 7:30 to 12:30 p.m. The performance will also showcase guest artist Melanie Marod, who is a modern jazz vocalist who performs regularly around popular clubs in New York City. “What I’m most excited about is just having a wonderful group of people together in such a classy exciting place with such great music, I feel like when you put together great food and great people and great music it’s a guaranteed home-run evening,” said Manuel , who is also the curator and director of the Jazz Loft. Tickets are $150 per person, which includes a buffet dinner catered by the Three Village Inn, cocktail hour and a champagne toast at midnight. To order, call 631-751-1895 or visit www.thejazzloft.org.

A scene from ‘A Christmas Carol’ at Theatre Three. File photo

Port Jefferson: Theatre Three, currently in its 33rd annual production of “A Christmas Carol,” is the first Long Island theater to participate in the Mannequin Challenge, a viral internet video trend where people remain frozen in time while a camera films them.

“We had over fifty people involved, including cast, crew, designers, staff, family and friends of the theater. It was a great way to bring everybody together to do something that celebrates the community that is Theatre Three’s Christmas Carol,” said Artistic Director and resident Scrooge Jeffrey Sanzel.

In the two-minute and 20-second video, viewers are transported through the historic theater beginning at the box office, into the lobby and past the audience sitting in their seats. The camera then captures a scene of “A Christmas Carol” frozen in time and proceeds to take the viewer backstage and behind the scenes, all to the tune of “Carol of the Bells.”

To view the video, please visit www.theatrethree.com.

Miller Place Fire Department. File photo by Kevin Redding

Miller Place residents voted against change Dec. 13 when they took to the fire district and cast their vote in the commissioner race.

Carol Hawat, who has served in her position since 2001 on the board of fire commissioners, won her fourth five-year term with 242 votes against her challenger Guy Schneider, a lifelong firefighter in the community, who received 71 votes, according to Miller Place Fire District. This is the second time Hawat beat out Schneider, who ran against the incumbent in 2011. Schneider could not be reached for comment.

A full-time EMT supervisor at the Rocky Point Fire Department, Hawat has been an advocate for bringing more ambulatory services to the Miller Place community since she was first elected to the position.

Carol Hawat has been voted to serve Miller Place Fire District for a fourth consecutive five-year term. File photo from Carol Hawat

Her extensive background in the EMS field has been a much-needed skill set, with 60 percent of the district’s total calls requiring urgent medical care, whether for those involved in motor vehicle accidents or in-home injuries, among others.

Hawat said she hoped to continue serving as commissioner because she considers herself the voice for the medical portion of the community. She said providing people with good quality care has been a lifelong passion.

“I feel like I make a difference,” she said. “I was raised to not walk by somebody who needs help … [I] help whoever needs it. … When I go on calls to a person’s house, they’re at their worst, they’re in pain, they’re worried, they’re scared … and to be able to help them, provide a friendly face and comfort and get them through that and bring them treatment, is very rewarding.”

Under Hawat’s leadership, the district provides top-of-the-line medical equipment, such as blood-pressure monitors, and 24/7 advanced life-support care — lifesaving protocols that extend support for its patients until hospital medical treatment is available. She said she’s helped supply whatever has been needed in the district, from new ambulances to fire trucks.

Rocky Point District Manager Edwin Brooks, who has known Hawat for many years as EMT supervisor, said it’s clear she’s the right person for the position.

“She’s very conscientious, very dedicated to her job, she’s hardworking and she cares,” he said. “Obviously she won by almost a 3-1 margin, so she must be doing her job. She’s been commissioner for quite a while.”

Josh Hagermann, Miller Place department chief, said Hawat is good for the community.

“I think she’ll [continue to] do well at the job she was elected for, and she’ll be helpful to the community,” he said. “She’s a very likable person.”

Hawat holds numerous CPR seminars at local schools and community centers to provide more education and awareness on what to do in emergency situations, and moving forward, she aims to do something similar to help stop the frequency of heroin overdoses in the area.

“I’m looking to be able to do classes on my own and go out there and provide more awareness of the drugs, educate people on how to know if someone is involved and provide Narcan [an opiate antidote] training at schools,” she said. “We have Narcan in the ambulance already.”

Her new five-year term begins Jan. 1, and will run through Dec. 31, 2021.

by -
0 97
The Rocky Point cheerleading team gets into formation. Photo by Bill Landon

By Bill Landon

Rocky Point continues to control the top spot.

The Eagles cheerleading team showed why it’s a 13-time regional and three-time national champion when it took to the mat Dec. 18 in the Small School Division I meet. The Eagles competed against 10 other teams and placed first in the event with a flawless two-and-a-half-minute performance that wowed the near-capacity crowd at Comsewogue High School.

The Rocky Point cheerleading team performs for the crowd. Photo by Bill Landon

They were the seventh squad to perform, and took to the mat with a presence. Every tumble was crisp and deliberate, every flip landed in unison and every pyramid was mistake free. The Eagles made it look easy and the girls smiled from ear to ear because they were confident, and genuinely having fun.

Rocky Point head coach Anna Spallina said one challenge her team has had to face with the new rules is getting used to the limited number of practices allowed.

“We still do the three hours sometimes — it’s hard, but three hours is three hours, they know that they have to come to practice and be serious about their work,” she said. “And we keep the level of pride up there.”

She said her girls know the level that they need to uphold, not just for her, but for the judges.

“They know that they’re going to be picked apart a lot harder than any other team,” Spallina said, “because they’re looking for them to make a mistake.”

Senior Kristin Flatley said that with six years of experience, after landing on the mat for the final time, she thought her team aced the performance. Her teammates erupted into celebration, too, because they thought the same thing.

“I think we nailed everything — we work so hard, we practice three hours every single day, we just have to push it out hard,” she said. “We fight for everything, we’re so strong and we know we have it. We bring that excitement to the mat.”

Senior Brittany Reh said her team performed well in every area of the routine.

“They know that they’re going to be picked apart a lot harder than any other team because they’re looking for them to make a mistake.”

—Anna Spallina

“I’m very proud of my team,” Reh said. “We had a lot of energy and I’m really proud of how we executed.”

Spallina told her team that with every competition there’s only one team to beat out on the floor.

“We keep telling them that you actually have to beat yourself at every competition, and that’s hard to do,” she said. “Everyone wants to pick off the top dog.”

Bailey Klein said her team ends every routine leaving it all out on the mat.

“I knew that as soon as the music went on — I looked around and everyone was smiling,” Klein said. “We were having so much fun, we cheer each other on throughout and no one was going to give up.”

Rocky Point senior Morganne Nofi said there’s an element of the routine that only comes with time, which is why the girls are seeing such positive results.

“I think what helped us today is we walked out on the mat with confidence,” she said. “We didn’t hold back anything, we knew what we were capable of and we did show that today. It’s part of our focus — to have a presence when you walk out on the floor. You can’t describe it, but it’s a strong feeling.”

Behind the Eagles were Wantagh, Hauppauge, East Islip and Comsewogue.

Rocky Point hits the competition mat again Jan. 8 at Newfield High School at 9 a.m.

Ward Melville’s Ben Rojak and Newfield’s Evan Sidorowicz reach out to get a touch on one another. Photo by Bill Landon

By Bill Landon

Newfield was searching for its first win of the season, but the Wolverines had their hands full Dec. 19 with a matchup against Ward Melville on the fencing strip. The Patriots dynasty handily outscored its opponent 19-8 to extend their undefeated season to 4-0. Sabreist Jack Rohan defeated his third opponent on the night to give his team the 14th victory out of 27 possible, which put the meet away.

Ward Melville head coach Jeff Salmon flushed his bench to get his nonstarters some experience on the strip, and even those Patriots excelled.

Ward Melville’s Regan St. Clair and Newfield’s Jake Hempe connect. Photo by Bill Landon

“This year we have a lot of seniors and then there’s a big empty spot, so I’m trying to prepare for the future,” Salmon said. “But I feel pretty comfortable this season. It’s next season that I’m trying to get ready for.”

Sophomore foilist Jake Hempe broke the ice for Newfield in the fifth bout of the evening, defeating Ward Melville’s Regan St. Clair 5-1.

Hempe is undefeated after four meets, and with his victories over Ward Melville, improved to 15-0 on the season.

“Ward Melville is exactly what I was expecting,” Hempe said. “ I fence with these guys at club, but as far as our performance, we just have to be more aggressive. We have the right actions, but sometimes we’re too slow. We need to come off the blade faster and we have to finish.”

Ward Melville senior epéeist Michael Jaklitsch blanked his opponent 5-0 in the seventh bout to stretch his team’s lead to 6-1.

“We’re a strong team — we fenced really well — so it’s nice when we face a team that may not be as strong, where we can get our new fencers out on the strip,” Jaklitsch said. “The big thing is to get them ready in case we have an injury or someone gets sick.”

Jaklitsch said his squad is shallow in epée, so his focus has been training the new fencers.

Newfield sabreist Patrick Hyneman said, despite being shutout by his opponent, the defeat makes him a better fencer.

Ward Melville’s Nick Ramos gets a touch on Newfield’s Vincent Reyes. Photo by Bill Landon

“I had fenced them during a tournament, and when I go up against them, I learn so much from these guys,” Hyneman said. “Sure, it’s sad to lose, but to fence these guys — I take what I’ve learned into my next match.”

Newfield head coach Kyle Schirmer said his team is young, with just two seniors and one junior, and said it’s a sophomore that stands out on his team.

“Hempe is my captain — he’s been on the team since the seventh grade, he’s a good team leader, he’s patient and he helps the other kids,” said the coach.

Ward Melville foilist Matthew Chiarelli won his first bout 5-2, but lost his second in a close contest, falling 5-4 to Hempe.

“We got a lot of the new fencers in today, which is always nice,” Chiarelli said. “That’s great to get them out on the strip because they are the future of our team, so it’s good to bring them in early to see what it’s like out there.”

With the loss, Newfield drops to 0-5 and will host another winless team in Brentwood, Dec. 22 at 5 p.m.

“My team is very young, so we’re going to work on the basics right now,” Schirmer said. “We face Brentwood next, and it’ll go a lot better than it went today.”

A mug of eggnog sets the tone for the holidays

By Bob Lipinski

Bob Lipinksi

When I think of “winter drinks to warm me up,” my thoughts immediately run to sitting in a ski lodge after a day on the slopes watching the snow fall through a large picture window, while snuggled in front of a roaring fire with a warm drink in my hand.

Let’s forget the slopes for a moment and pretend you’re home; perhaps just after finishing shoveling snow, relaxing and needing something to remove the chill and warm your bones. I have just the remedy for you.

Cocktails or drinks served warm or even hot have been with us for hundreds of years; some made in the U.S. and others take their history, tradition and ingredients from far off lands. Below are some of my favorite beverages to “take off the chill.”

Eggnog: A rich, nonalcoholic dairy beverage made with egg yolks, cream and sugar and generally served during cold weather. The alcoholic version includes brandy or rum as well. The word “eggnog,” first used around 1775, is probably a corruption of “Egg-and-Grog.”

Mulled wine: (United States) A sweetened and spiced red wine drink to which sugar, lemon peel and spices such as nutmeg, cloves and cinnamon are added. It is then heated by a loggerhead and served very warm to hot. A type of mulled wine made in Austria and Germany is “glühwein.” Below are several types of mulled wine drinks … Bishop, glögg and Negus.

Bishop: (England) One of the many versions of a mulled wine popular with undergraduates at Oxford and Cambridge in the eighteenth and nineteenth centuries. It is made with port wine, sugar, spices and an orange stuck with cloves. The drink is then heated and served warm. It is a traditional beverage in England and northern Europe.

Glögg: (Nordic countries) A traditional hot-spiced drink similar to hot mulled wine usually consumed during the cold weather. It is made from a combination of aquavit or brandy, red wine, cardamom, cloves, sugar, raisins, almonds and other ingredients. Glögg is served warm in glasses containing a small cinnamon stick, raisins, currants or almonds.

Negus: (England) A hot wine (generally port or sherry) drink often sweetened and flavored with various spices, named after Colonel Francis Negus (1670–1732), an English military officer.

Hot buttered rum dates back to the 1650s in New England

Hot buttered rum: A cocktail consisting of dark rum, brown sugar, cloves, butter and boiling water, dating back to the 1650s in New England.

Hot toddy: (England) A drink dating back to the 1700s consisting of brandy, whiskey or other distilled spirits with hot water, sugar, lemon juice, cloves, cinnamon and other spices. Toddy is derived from the Hindu word “tari” used for the sap or juice of a palm tree. This sap was often fermented to create an alcoholic beverage. If you can’t find a hot beverage while out on the slopes, then perhaps look for a Saint Bernard dog, usually identified with the carrying of a small keg of brandy or other distilled spirits around its neck to give relief and warmth to stranded skiers.

Happy Holidays!

Bob Lipinski, a local author, has written 10 books, including “101: Everything You Need to Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He conducts training seminars on wine, spirits and food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].

From left, Doug Reina, B.J. Intini, Pam Brown, Lois Reboli, Colleen Hanson, David Ebner, Robin Clonts and Jim Molloy. Photo by Heidi Sutton

By Heidi Sutton

The Reboli Center for Art and History in Stony Brook presented its first Third Friday event on Dec. 16. Over 75 people attended the standing room only event. “I’m overwhelmed at the positive response from the community and so thankful for their interest in the center and its programs,” said Lois Reboli.

Along with artist Pam Brown, who also hosted the event, the evening featured a Behind the Scenes art talk with Robin Clonts, David Ebner, Jim Molloy and Doug Reina and commenced with a Q-and-A. Due to its immense popularity, the second Third Friday event has already been scheduled for Jan. 20 from 5 to 7 p.m.

The Reboli Center is located at 64 Main Street in Stony Brook Village. For more information on upcoming programs, call 631-751-7707 or visit www.ReboliCenter.org.

Roasted Root Vegetables served here with pork tenderloin. Photo by Barbara Beltrami

By Barbara Beltrami

This year, come Dec. 24, there is a holiday dinner most likely waiting some place in the wings for most of us. With all the past month’s hustle and bustle and preparation, we will finally don our finest or perhaps our most comfortable and sit down to a delicious dinner with family and friends.

When I think of a holiday dinner, I think of savory aromas wafting through the house and I always think of a roast and my uncle carving it in the kitchen while we kids snatched the small pieces that fell to the side of the carving board. I think of the first course that was always tomato juice, celery and olives. Then, borne on a platter came the aforementioned roast, the gravy straight from the roasting pan, the standard roasted potatoes and boiled vegetables. It was elegant and special, but in retrospect, it wasn’t very good!. Dessert? I honestly don’t remember.

Many years later here at my table there is still the obligatory roast. But we start with something like stuffed artichokes and go on to perhaps a potato rosti (a large plate-size potato pancake) and roasted root vegetables with lots of herbs and onions. And dessert is a delving into the bounty of holiday cookies accompanied by a homemade sorbet.

No matter what or when your celebration, I wish you a very happy holiday.

Stuffed Artichokes

YIELD: Serves 8

INGREDIENTS:

8 large artichokes, washed, trimmed and stems removed, ½ inch of bottoms sliced off so chokes can stand upright

4 cups unseasoned bread crumbs

2 cups grated Parmesan cheese

½ cup chopped fresh flat leaf parsley

4 garlic cloves, minced

½ cup extra virgin olive oil

Juice of half a lemon

Coarse salt and freshly ground black pepper, to taste

DIRECTIONS: Pry the artichoke leaves apart just enough so that you can stuff in between them. Combine the bread crumbs, cheese, parsley, garlic, oil, lemon juice, salt and pepper. Stuff bread crumb mixture in between leaves. Stand the stuffed artichokes in a large heavy saucepan and carefully pour in enough water to come halfway up the artichokes. Cover and simmer at least an hour until chokes are completely soft. Serve hot, warm or at room temperature.

Potato Rosti

YIELD: Serves 8

INGREDIENTS:

2 pounds potatoes, peeled, washed and grated (use large holes of grater)

1 medium onion, grated

Salt and freshly ground black pepper, to taste

2 to 3 tablespoons butter or extra virgin olive oil

DIRECTIONS: Mix the grated potatoes, onion and salt and pepper. Let stand a few minutes. Do not worry about discoloration. Drain and squeeze excess liquid from mixture. In a large nonstick skillet (8 to 9 inches), heat butter or oil. Add potatoes and with back of large spoon, spread mixture to sides of pan so it completely covers bottom. Tuck in any stray shreds so they don’t burn. Cook over medium heat until bottom is golden brown and potatoes on top are opaque, about 10 minutes. Turn off heat.

Slide the rosti onto a large plate; cover with another upside down large plate and flip so that bottom plate is on top. Gently slide rosti back into skillet with golden side up and cook over low-medium heat until bottom is golden, about 6 to 8 minutes. Test center to be sure it’s cooked through and potatoes are soft. Slide onto serving plate and serve hot or warm.

Roasted Root Vegetables

Roasted Root Vegetables served here with pork tenderloin. Photo by Barbara Beltrami

YIELD: Serves 6 to 8

INGREDIENTS:

½ pound beets

½ pound rutabaga

½ pound butternut squash

½ pound carrots

½ pound parsnips

½ pound turnips

2 medium red onions

¼ cup extra virgin olive oil

2 tablespoons balsamic vinegar

3 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh thyme

Course salt and freshly ground pepper, to taste

DIRECTIONS: Preheat oven to 400 F. Peel and remove stems or seeds, wash and cut vegetables into 2-inch chunks. In a glass or ceramic baking dish, toss together the vegetables, olive oil, balsamic vinegar, herbs, salt and pepper until everything is evenly coated. Bake, turning vegetables occasionally with spatula, until they are tender inside and slightly crisp on the outside, for 45 minutes to one hour. Adjust seasoning, if necessary. Note: Vegetable amounts can be varied and need not be exact. For instance, if you like beets but don’t like rutabagas, adjust amounts accordingly.