Yearly Archives: 2021

'Toy Story 4'

The St. James Chamber of Commerce kicks off its Summer Outdoor Movie Nights series with a free screening of ‘Toy Story 4’ on the grounds of Deepwells Farm County Park, Route 25A and Moriches Road, St. James on Wednesday, July 14 at dusk (approximately 7:45 p.m.) The fourth and last installment of the Toy Story series, the film directly follows Toy Story 3, as Sheriff WoodyBuzz Lightyear, and the rest get used to living with Bonnie, who creates a new toy named Forky, from recycled materials from school. As they go on a road trip with Bonnie, Woody is also reunited with Bo Peep, and must decide where his loyalties lie. Rated G. Bring lawn chairs or blankets. Rain date is July 21.

The next oudoor movie is scheduled for Aug. 11 – movie TBA.

For more information, call 631-584-8510.

The Suffolk County Sheriff’s Office held a Graduation Ceremony for 19 new Correction Officers Friday, July 9 at the Van Nostrand Theatre on the Brentwood campus of Suffolk County Community College. The event was streamed live on Facebook and can still be viewed by visiting the Sheriff’s Office Facebook page at www.facebook.com/SuffolkSheriff.

These new Correction Officers spent the last ten weeks in a rigorous training program that included instruction in security and supervision, defensive tactics, legal issues, implicit bias training, essential services, chemical weapons and firearms, role play, and more. These officers join a force consisting of 812 Suffolk County Correction Officers working in the Riverhead and Yaphank Correctional Facilities.

Sheriff Errol D. Toulon, Jr. congratulated and welcomed these new Correction Officers to the Sheriff’s Office, reminding them that “as employees of the Sheriff’s Office, you are now part of our extended family, and we have your back. And I can assure you that as your Sheriff, I have your back.”

Sheriff Toulon spoke about his recollection of his own graduation from the New York City Correction Academy on October 8, 1982, and reminded them that the job of a Correction Officer has changed over the years. “No longer are you just men and women working behind the four walls of the jail supervising inmates. You are now trained professionals who will be gathering intelligence to help solve and prevent crimes. You will be helping those addicted to drugs and alcohol overcome their issues, and you will be working with these same men and women so they never return to jail.”

The ceremony included bagpipes from the Suffolk County Police Officer’s Emerald Society Pipe Band, the Suffolk County Sheriff’s Office Honor Guard, and large collection of distinguished guests including Suffolk County Comptroller John M. Kennedy, Judith A. Pascale, Acting Suffolk County Police Commissioner Stuart Cameron, and many Suffolk County Legislators.

For more information on the Suffolk County Sheriff’s Office Correction Division, please visit www.suffolksheriff.com.

Photo from Town of Brookhaven

On June 29, Town of Brookhaven Councilmember Jonathan Kornreich welcomed Boy Scout Troop 229 from Selden to Town Hall. The group met in the Town Council conference room where Kornreich answered questions about town government and discussed his role on the town board.

Photo from Town of Brookhaven

The discussion included concerns from the Boy Scouts regarding recycling, homelessness, littering, park stewardship, clean energy and infrastructure. Kornreich also presented each Boy Scout with a Certificate of Congratulations for achieving their “Citizenship in the Community” merit badge. 

“I enjoyed hearing about issues important to the Scouts from Troop 229,” Kornreich said. “It was really thought-provoking to see the world through their eyes and understand their specific community-based concerns.”

He added that the experience was “heartening.”

“I’m optimistic that the leaders of tomorrow will step up to help our township reach new heights.”

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Photo from MCPL

Amongst the Middle Country Public Library’s many historical artifacts are a few that explain just how far the area has come from its pastoral roots. The picture and story below comes courtesy of a collaborative effort among the librarian staff.

Driving along Middle Country Road today, it is hard to imagine that only 100 years ago, this busy four- lane highway with its many intersections, signs, and streetlights started out as little more than a hard-packed dirt road. 

Go back 100 years more, and you’d only see a narrower, rutted path. We take our nicely maintained, hard paved roads for granted today, but it wasn’t always such a smooth ride. 

Today’s network of streets and highways have their origins in simple trails which were used by people and wildlife leading to sources of water and shelter. 

These paths measured only two to three-feet wide in places, but they were sufficient for the needs of the times. 

Photo from MCPL

Early English settlers began to use these footpaths as they established homesteads on Long Island, widening and improving these paths, using them as cart-ways to allow for easier travel between their farms. The cart-way needed to be wide enough for a livestock-drawn cart to traverse with ease. In those days a cart would be hauled by cattle, ox, or horsepower.

Those paths were the only way to travel around Long Island until 1703, when the NY General Assembly appointed highway commissioners in King’s County (Brooklyn), Queens County and Suffolk County to direct the building and maintenance of roads “four rods wide.” The roads were simply packed earth, hardened over time by travelers.  It took some time for conditions to improve, and eventually drainage systems were constructed, and logs or planks were laid across some roads to pave them. These log-covered roads were known as “corduroy roads” because of their bumpy surface.

Thirty years after the highway commissions laid out the routes, arranged rights-of-way between existing properties and physical construction took place, Long Island boasted three major thoroughfares: North Country Road, parts of which follow today’s Route 25A; Middle Country Road, now known as Route 25 or Jericho Turnpike; and South Country Road, portions of which serve as Montauk Highway. 

An organized system of roads was needed for many reasons as the population grew. Though most homesteads were self-sufficient at that time, people would barter for goods and gather together to socialize. Mail needed to be delivered across the Island, and prior to the establishment of the U.S. Postal Service in 1775, England’s Royal Mail System was utilized. Before reliably passable roads were built, that mail was delivered from Connecticut by boat. It was faster and easier to travel 19 miles by water than 120 miles overland from New York City.

As the farmland was cultivated and enriched over time, it produced more than one family or village could use and farming became a burgeoning industry. 

Means to transport the surplus produce was required. Farm to Market Road (also called Horseblock Road) filled this need. Farm owners would load their wagons full of fruits and vegetables to ship by rail to New York City.

 The term “horseblock” refers to a block of stone or wood used to help a person climb high enough to mount a horse or to enter a stagecoach with ease. With many homes, farms and taverns located along these miles of roadway, horseblocks were a familiar sight. We call this same Farm to Market Road by its old nickname, Horseblock Road to this day. 

Photo from MCPL

Through the years, several popular taverns and rest stops were located on Horseblock Road. As far back as Revolutionary times, Sam “Horseblock” Smith owned and ran a tavern at the intersection of Horseblock and Middle Country Roads in Centereach.

 A Smith genealogy relates that on March 2, 1806 Sam sold the inn and land to Lake Grove resident, Titus Gould. It appears that part of the tavern was dismantled and moved to another location. Generations later, Alfred Elsmann ran Al’s Tavern, at the corner of Horseblock and Granny Roads. It was advertised in the Patchogue Advance of March 7, 1946 as specializing in home cooking and “the best in beer, wines and liquors,” and was a popular destination for local festivities for several decades.

Photo by Daniel Dunaief

POSING IN POQUOTT

Daniel Dunaief discovered this frog friend on an evening walk with the dog in Poquott last week. He writes, ‘The frog, and the dog, stayed still long enough to allow us to get a close up using a phone light on one side and a camera on the other. After the photo, the dog ambled home and the frog hopped away.

Send your Photo of the Week to [email protected]

 

METRO photo
Mouthwatering barbeque options can decrease health risks

By Daniel Dunaief

Dr. David Dunaief

What better way than the unofficial launch of summer holidays – and summer barbeques – to kick-start you on the path to preventing chronic diseases? In the past, I have written about the dangers of processed meats in terms of causing chronic diseases, such as cancer, diabetes, heart disease and stroke. These are foods commonly found at barbeques and picnic meals. Therefore, I think it is only fair to talk about healthier alternatives and the evidence-based medicine that supports their benefits. The Mediterranean-style diet is a key to success. It is composed of thousands of beneficial nutrients that interact with each other in synergistic ways. 

The Mediterranean-style diet, as I have mentioned previous articles, includes green leafy vegetables, fruit, nuts and seeds, beans and legumes, whole grains and small amounts of fish and olive oil. We all want to be healthier, but these are the summer holidays – doesn’t healthy mean tasteless? Not at all!

At a memorable family barbeque, we had a bevy of choices that were absolutely succulent. These included a three-bean salad, mandarin orange salad with mixed greens and a light raspberry vinaigrette, ratatouille with eggplant and zucchini, salmon fillets baked with mustard and slivered almonds, roasted corn on the cob, roasted vegetable shish kebobs, and large bowl of melons and berries. I am drooling at the memory of this buffet. Let’s look at the scientific evidence that explains why these foods help us.

Cancer prevention

Fruits and vegetables may help prevent pancreatic cancer. This is very important, since by the time there are symptoms, the cancer has spread to other organs and the patient usually has less than 2.7 years to live (1). Five-year survival is only five percent (2). In a case control (epidemiological observational) study, cooked vegetables showed a 43 percent reduction and non-citrus fruits showed an even more impressive 59 percent reduction in risk of pancreatic cancer (3). Interestingly, cooked vegetables, not just raw ones, had a substantial effect.

Garlic plays an important role in reducing the risk of colon cancer. In the IOWA Women’s Health Study, a large prospective (forward-looking) trial involving 41,837 women, there was a 32 percent reduction in risk of colon cancer for the highest intake of garlic compared to the lowest. Vegetable consumption also showed a statistically significant reduction in the disease, as well (4). Many of my patients find that fresh garlic provides a wonderful flavor when cooking vegetables.

Diabetes – treatment and prevention

Fish plays an important role in reducing the risk of diabetes. In a large prospective study that followed Japanese men for five years, those in the highest quartile of intake of fish and seafood had a substantial decrease in risk of type 2 diabetes (5). Smaller fish, such as mackerel and sardines, had a slightly greater effect than large fish and seafood in potentially preventing the disease. Therefore, there is nothing wrong with some grilled fish on the “barbie” to help protect you from developing diabetes. 

Nuts are beneficial in the treatment of diabetes. In a randomized clinical trial (the gold standard of studies), mixed nuts led to a substantial reduction of hemoglobin A1C, a very important biomarker for sugar levels for the previous three months (6). As an added benefit, there was also a significant reduction in LDL, bad cholesterol, which reduced the risk of cardiovascular disease.

The nuts used in the study were raw almonds, pistachios, pecans, peanuts, cashews, hazelnuts, walnuts and macadamias. How easy is it to grab a small handful of unsalted raw nuts, about 2 ounces, on a daily basis to help treat diabetes?

Stroke prevention

Olive oil appears to have a substantial effect in preventing strokes. The Three City study showed that olive oil may have a protective effect against stroke. There was a 41 percent reduction in stroke events in those who used olive oil (7). Study participants, who were followed for a mean of 5.2 years, did not have a history of stroke at the start of the trial.

Though these are promising results, I caution you to use no more than one tablespoon of olive oil per day, since there are 120 calories in a tablespoon. 

It is not difficult to substitute the valuable Mediterranean-style diet for processed meats, or at least add them to the selection. This plant-based diet offers a tremendous number of protective elements in the prevention of many chronic diseases. So this Independence Day and beyond, plan to have on hand some mouth-watering healthy choices.

References:

(1) Nature. 2010;467:1114-1117. (2) Epidemiol Prev Anno 2007;31(Suppl 1). (3) Cancer Causes Control. 2010;21:493-500. (4) Am J Epidemiol. 1994 Jan 1;139(1):1-15. (5) Am J Clin Nutr. 2011 Sep;94(3):884-891. (6) Diabetes Care. 2011 Aug;34(8):1706-11. (7) Neurology. 2011 Aug 2;77(5):418-25.

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. 

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Members of the Brookhaven Town Police Department are pictured in front of 2nd Precinct headquarters on Port Jefferson’s East Main Street where they were based from 1950-1960. Photo from Beth Pranzo Collection

Alarmed by Port Jefferson’s growing descent into lawlessness, a group of concerned residents met in 1886 to consider building a lockup within the village. 

Port Jefferson’s citizens were troubled by the rise in vagrancy, burglaries and vandalism in their community and disgusted with the increasing numbers of drunks on the village’s streets. 

At the same time, Port Jefferson’s constables were hampered from carrying out their duties because there was no place in the village to detain persons pending their court appearance. 

An attempt to fund the lockup’s construction by private subscription failed, but in 1891 Brookhaven Town appropriated money to finance the project.

Completed in 1893, the spartan Port Jefferson lockup was situated in the “salt meadow land” off what is now the village’s Wynne Lane, comprised of two cells and provided with heat, water, light and basic furnishings. 

In the years following the lockup’s opening, most of the arrests in Port Jefferson were for public intoxication, although at times the village’s jail held those charged with more serious offenses including arson, fraud, murder and assault. 

While the overwhelming majority of the accused were men, two females broke the pattern and were taken into custody in 1895 for being prostitutes at a notorious “disorderly house” on West Tuthill Street, today’s Maple Place.

From 1937-1949, the Second Precinct of the Brookhaven Town Police Department operated out of a combination lockup and station house on the north side of Port Jefferson’s Arden Place. Photo from Kenneth C. Brady Digital Archive

By 1909, the lockup was in such poor condition, once even toppling on its side when high tides undermined the structure’s foundation, that Brookhaven Town appropriated $1,000 to purchase land and build a new “cooler” on the property.

Located within what is now Port Jefferson’s Resident Parking Lot on the north side of Arden Place, the four-cell lockup opened in 1910 and from the outset was plagued by escapes and repeatedly criticized by the Department of Correction, Prison Commission and other State agencies for being unfit for human habitation.

The situation had so deteriorated by 1933 that the village lockup was closed but remained opened as a “hoboes hotel” for the homeless, while persons arrested in Port Jefferson were transferred to either the Riverhead jail or Patchogue lockup.

With the creation of the Brookhaven Town Police Department, the former Arden Place lockup was refurbished and served from 1937-1949 as a combination jail and station house for the 2nd Precinct. 

The precinct moved briefly to the Odd Fellows Building on East Main Street near the foot of Thompson Street before finally settling at another East Main Street site.

Beginning in 1950, officers from the Second Precinct were based in a one-story building on East Main Street constructed adjacent to Port Jefferson’s former First National Bank and operated out of this place until Jan. 1, 1960 when the Suffolk County Police absorbed the Brookhaven Town Police.

Afterwards, the space was occupied by the Brookhaven Town Tax Receiver and has housed retail stores in recent times.        

Kenneth Brady has served as the Port Jefferson Village Historian and president of the Port Jefferson Conservancy, as well as on the boards of the Suffolk County Historical Society, Greater Port Jefferson Arts Council and Port Jefferson Historical Society. He is a longtime resident of Port Jefferson.

Chris Paparo

Join Comsewogue Public Library in Port Jefferson for a online program, From Plankton to Whales: Protecting Local Waters, on Wednesday, July 14 at 7 p.m. Find out why our local waters are worth protecting by learning about some of the fascinating marine life that inhabits the waters of Long Island with Chris Paparo. Open to all. Free. Hosted by Comsewogue Public Library.  Visit www.cplib.org/a-online-programming/ for information on how to participate in this online program. Questions? Call 631-928-1212 and ask for Adult Services.

Little Bay during a quiet moment before motorboats and skiers arrived. The life preserver allows free arm movement in the canoe. Photo by Beverly C. Tyler

By Beverly C. Tyler

In the June 24 edition of the various editions of the TBR News Media newspapers, editor and publisher Leah Dunaief wrote in her weekly column “Between You and Me” about a pleasant Sunday sail in Port Jefferson Harbor in her 16-foot Hobie Cat with her son and daughter-in-law. The sail ended in a capsizing when the wind provided a sudden unexpected gust. Dunaief wrote, “It took us several minutes to sort ourselves out … We worked to untangle ourselves as we clung to the side of one of the overturned pontoons. Then the boat became caught in a mooring into which the wind had blown us. We hoped one of the two boats that came along would stop to help. They passed us by, but one slowed down to take a video of us struggling in the water.”

Fortunately, sailors came by and Dunaief was able, with help, to climb up the boat’s swim ladder to safety. They also assisted in getting the catamaran righted and the two younger Dunaiefs sailed off just as a police boat and fire boat came by “checking to see if all was well. It seems some alert person in a waterfront home in Belle Terre, witnessed the mishap and called 911.” The boaters then took Dunaief home, as she noted, “a drenched dog.”

This incident, which may or may not have been reported and detailed by the police and thus included in the New York State 2021 Recreational Boating Report, ended on a positive note due to the help of these Good Samaritans, rather than the help of other boaters. This incident is a dramatic reminder to everyone who takes to the water that they need to be aware of their responsibility as members of the boating public.

“Rendering Assistance (Good Samaritan Law) — According to Section 41.3 of the Navigation Law: It shall be the duty of every master or pilot of any vessel to render such assistance as he can possibly give to any other vessel coming under his observation and being in distress on account of accident, collision or otherwise.

“If you come across another vessel that is in distress, the law requires you to assist them to the best of your abilities. You are excused from this duty if such assistance: endangers your own vessel — endangers your passengers — interferes with other rescue efforts or law enforcement — will cause further or more extensive damage. Even if you determine that there is a risk to your vessel and passengers you should stay at the scene until a competent rescue team comes on the scene and releases you … If you find that you must put someone in the water to assist another vessel or passenger make sure they are wearing a life jacket.”

In 2020, in the most recent compilation of boating statistics, there were 240 boating accidents reported in New York. Among those accidents there were 127 injuries and 31 fatalities, the highest New York has had since 2003. In Suffolk County in 2020, there were 56 accidents, 40 injuries and five fatalities. The use of a life jacket may have saved many of these victims. A collision between two or more vessels is still the most common type of boating accident and results in the most injuries. The two most common factors in boating collisions are operator inattention and operator inexperience. There is no single answer to reducing either fatalities or collisions, although a little common sense and consideration of other boaters would be a good start. Boating education classes help, but boaters must be willing to apply what they have learned. As detailed in the Recreational Boating Report, “With the continued phasing in of Brianna’s Law continuing in 2022 and ending in 2025 with all ages required to take a Safe Boating Course, we can bring these numbers back down with the hope that New York residents can continue to have a fun but safe experience on the water.”

Yes! The most important part of boating safety is to begin with a boating safety education course. This is especially true for our young people, since they are the future of boating and boating safety.

On an August Monday, my wife and I were canoeing in Little Bay, just west of Setauket Harbor. It was high tide and two high-speed motorboats appeared pulling water skiers. One of these boats, operated by a young man, had no observer on board to watch the skier, a violation of both the boating law and common sense.

The U.S. Coast Guard, Suffolk County Police Marine Division, U.S. Coast Guard Auxiliary and the United States Power Squadrons, also known as America’s Boating Club, have been working together in the areas of education and prevention to make recreational boating safe as well as enjoyable.

“One of the rules that boaters may not know,” commented Old Field Point Power Squadron Commander Ron Guzewich, “is that operation of a personal watercraft (PWC) is actually prohibited from sunset to sunrise. And there are other restrictions on the operation of personal watercraft as well. Personal watercraft comprise about 10% of the total registered vessels in New York, yet they are involved in a disproportionate share of accidents.”

Boating courses are available through the United States Power Squadrons — America’s Boating Club at: americasboatingclub.org/learn/online-boating-education/americas-boating-course. In addition, a listing of New York State boating courses may be accessed at nysparks.com/recreation/boating/education.aspx.

The New York State Parks and Recreation Department recommends “The Safe Skipper’s Pledge,” a version of which is recommended by every boating organization. It reads:

• I will assist those in need and report any boating accident in which I’m involved.

• My boat will have USCG approved life jackets, of the proper size, in good condition and readily accessible.

• I will operate in a safe and careful manner, never recklessly, and never while under the influence.

• I will understand and follow the Rules of the Road.

• I will take a boating safety course.

• I will carry the proper equipment while underway, always in good condition and always readily accessible.

• Navigation aids serve as the road signs of the water. I will understand and obey them.

• I will understand and follow the legal requirements for operating a personal watercraft.

• I will remember to follow the rules of safe boating, whether I am pulling skiers or tubers, skin diving, fishing or hunting.

• If my boat has a motor, I will register it with the Department of Motor Vehicles.”

As I wish to end this article on a positive note, I’m including a report contained in the Recreational Boating Report from May 2010. “Long Island Man Recognized for Rescue — A National Association of State Boating Law Administrators Award of Commendation is going to a New York man, Scott Stokkers, of Huntington, for his bravery and selflessness in saving three young lives on Long Island Sound last summer. On the evening of August 14, 2009, Stokkers responded to cries for help from three young boaters whose 10-foot boat took on water and sank in the dark waters of Makamah Beach. Without life jackets, the three young boaters were unable to swim the nearly half mile to shore due to exhaustion. Stokkers carefully approach the panicked boaters, getting them aboard his canoe and safely ashore.”

This commendation also notes the number one cause of boating fatalities in New York State, the lack of a required life preserver, also called PFD, personal flotation device. These boys were lucky for more than one reason.

The Recreational Boating Report notes, “What causes recreational boating accidents fatalities on the water in New York? The obvious answer on the leading type of boating deaths is drowning. During the period 2005 – 2020, 82% of all victims were not wearing a PFD. It is impossible to tell how many people have been saved by wearing a PFD, but the potential consequences of not wearing one are clear.

Improvements in PFDs have made them far more comfortable to wear. Specific PFDs have been developed to maximize safety for specific on water activities such as wake boarding and personal watercraft operation, as well as a new labeling system rolling out on future PFD’s making it easier for users to know the effectiveness of the PFD’s being used.”

It is up to everyone who enjoys boating on the waters surrounding Long Island and, on our lakes, bays and rivers to practice safe boating. We can all have enjoyable experiences on the water if we are knowledgeable, prepared and aware of what is going on around us.     

Past Commander Beverly Tyler is currently chaplain and historian for the Old Field Point Power Squadron with the rank of Senior Navigator, having completed every course of study and practical application of safe boating operation, coastwise and celestial navigation in the United States Power Squadrons — America’s Boating Club.

Pexels photo

By Barbara Beltrami

This is the season for taking advantage of being outdoors, being super casual and feeling no guilt over not slaving over a hot stove. It’s a time when our appetites crave things that sing and taste of summer…things like seafood and fresh veggies, salads and sandwiches that require a minimum of work, much of it before the sun gets too high in the sky, so we can just sit and enjoy ourselves wherever we are. 

I’m going to tell you about a few of my favorite easy summer dishes, and in fact, there are so many I want to share that I may keep doing this for a few weeks. This week I’m going to start with fish. Here are recipes for savory and spicy fish tacos, a refreshing shrimp and avocado salad and a little riff on the ever popular New England lobster roll, this one with scallops. 

I hope there will be something for everyone’s taste buds and lifestyle.

Fish Tacos

YIELD: Makes 4 servings

INGREDIENTS:

Nonstick cooking spray

1 1/2 pounds grouper, cod or hake fillets 

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cayenne

Kosher salt to taste

Eight 6” tortillas

1 medium tomato, diced

1 jalapeno, finely chopped

1/4 cup finely chopped cilantro leaves

1 cup shredded purple cabbage

1/4 cup diced red onion

1/4 cup vegetable or canola oil

Freshly squeezed juice of one lime

Salt and freshly ground pepper to taste

DIRECTIONS: 

Preheat oven to 400 F. Spray baking sheet with nonstick cooking spray; place fish fillets on sheet. In a small bowl combine the chili powder, cumin, garlic powder, onion powder, cayenne and kosher salt, then rub mixture fish fillets; bake for 13 minutes or until fish is flaky and cooked through; remove from oven; set aside to keep warm. In a large bowl toss together the tomato, jalapeno, cilantro, cabbage, onion, oil, lime juice and salt and pepper. In a large skillet warm tortillas on both sides; place on platter. With a fork or your fingers, break fish into bite-size chunks and divide evenly among tortillas; top with veggie mixture. Serve with sour cream, tomato salsa and ice cold beer. 

Shrimp Salad with Avocado and White Beans

YIELD: Makes 4 to 6 servings

INGREDIENTS:

1 pound shrimp, peeled, deveined, boiled and chilled

12 to 16 cherry or grape tomatoes, halved

2 tablespoons thinly sliced scallion

One 14-ounce can of white beans, drained, rinsed and drained again

2 tablespoons extra virgin olive oil

1 tablespoon lime or lemon juice

1 tablespoon orange or mango juice

2 T chopped fresh flat leaf parsley leaves

1 tablespoon chopped fresh dill

1 teaspoon mayonnaise

Salt and freshly ground pepper to taste

1 ripe avocado

Bibb, Romaine or red leaf lettuce leaves

DIRECTIONS: 

In a medium bowl combine shrimp, tomatoes, scallion, and beans. In a small bowl, vigorously whisk together the oil, juices, herbs, mayonnaise, and salt and pepper; pour over shrimp mixture and toss to coat thoroughly. Cover with plastic wrap and refrigerate one hour. Line a serving plate or bowl with lettuce leaves, scoop shrimp salad onto them. Immediately before serving, peel and slice avocado and arrange on top. Serve with focaccia and a crisp dry chilled white wine. 

Scallop Rolls

YIELD: Makes 4 to 6 servings

INGREDIENTS:

1 pound cooked sea scallops, chopped, chilled

3 tablespoons fresh squeezed lemon juice

Salt and freshly ground pepper to taste

1/2 cup finely chopped celery

2 tablespoons chopped fresh dill

1/3  to 1/2 cup mayonnaise

4 to 6 split top hot dog rolls

3 tablespoons unsalted butter, softened

DIRECTIONS: 

In a medium bowl thoroughly combine the scallops, lemon juice, salt and pepper, celery, dill and mayonnaise. Heat a large skillet or griddle over medium-high heat. While it is heating, open rolls so they are butterflied, spread the insides with butter and put them face down on the hot surface; cook them about 30 seconds on each side until they are crispy and golden; transfer to plates, fill with scallop mixture and serve with wedges of lemon, potato chips and iced tea.