Arts & Entertainment

MEET PEGGY!

This week’s shelter pet is Peggy, an adorable seven-month-old female domestic shorthair who is patiently waiting at the Smithtown Animal Shelter for her furever home. Here’s her story:

Peggy came to the shelter as part of the Trap-Neuter-Release program, and she instantly started looking for affection. Peggy is gentle, and sometimes can be a little shy, but she loves to be loved by people! She’s great with children, and would do well in a home with other feline friends. In the past, Peggy had to deal with a ruptured ear drum, but she has since improved her condition and is now feeling much better and happier. She has learned to come out of her shell recently, and she would love the opportunity to socialize and make new friends! Her perfect home would be a quiet place where she can cuddle, lounge around, and play all day.

*Due to the health risk presented by the COVID-19 pandemic, there will be limited public access to the shelter. If you are interested in meeting Peggy please fill out an adoption application online at www.townofsmithtownanimalshelter.com.

The Smithtown Animal & Adoption Shelter is located at 410 Middle Country Road, Smithtown. For more information, call 631-360-7575.

Stock photo

By Barbara Beltrami

Most likely, it’s not going to be a traditional Memorial Day barbecue this year. No backyard crowded with family and friends and neighbors bearing salad bowls and foil covered platters. No cooler filled with beer and soda on the deck. No trays of hot dogs and hamburgers. Just you and your family or maybe even just you. So … since it’s going to be a different kind of day anyway, why not dispense with the usual menu and go for something different but very easy? How about steak with butter and garlic sauce? Chicken under a brick? A watermelon, feta, arugula and tomato salad? Grilled potatoes and Vidalia onions? And to remember the red, white and blue, how about a strawberry, blueberry and vanilla ice cream tart for dessert?

Watermelon, Avocado, Feta, Arugula and Tomato Salad

YIELD: Makes 4 servings.

INGREDIENTS: 

1 ripe avocado, peeled and cubed

Freshly squeezed juice of one lemon

4 cups diced watermelon

4 ounces diced feta cheese

4 cups arugula, washed, dried and coarsely chopped

2 large tomatoes, diced

1/3 cup extra virgin olive oil

2 tablespoons white wine vinegar

Salt and freshly ground pepper to taste

DIRECTIONS:

In a small bowl, toss avocado with lemon juice; set aside. In a large salad bowl, toss together the watermelon, feta, arugula and tomato. Just before serving, add the avocado, oil, vinegar, salt and pepper to the watermelon mixture. Toss to thoroughly coat with oil and vinegar. Serve with steak, chicken or any grilled meat or poultry and grilled potatoes and onions.

Steak with Garlic Butter Sauce

YIELD: Makes 4 servings.

INGREDIENTS: 

One 2-3 pound boneless steak

Coarse salt and black pepper, to taste

4 ounces unsalted butter, softened

2 ounces unsalted butter melted

4 cloves garlic, chopped

DIRECTIONS:

Preheat grill to hot. Rub steak generously with salt and pepper. Smear one side with two ounces of the softened. Grill, buttered side down, until browned on that side, about 5 to 7 minutes; turn and smear top with remaining softened butter; sprinkle with half the garlic and grill until meat reaches desired doneness. For medium rare, a thermometer should read 135 F, for medium, 140 F, for medium well, 145 F (4 to 7 minutes per side). Reheat melted butter with remaining two minced cloves garlic. Slice steak and drizzle with melted butter mixture. Serve hot with salad and grilled potatoes and onions.

Chicken Under a Brick

YIELD: Makes 2 to 4 servings

INGREDIENTS: 

1 small chicken, split down the breastbone and pounded flat

Freshly squeezed juice of one lemon

1 garlic clove,  minced

1 to 2 tablespoons fresh rosemary leaves

4 tablespoons olive oil

Coarse salt and ground pepper to taste

1 ordinary brick wrapped in foil

DIRECTIONS:

Preheat grill to medium-low. Rub all ingredients well into chicken’s skin. Place chicken on grill, weight down with brick and cook until crisp and golden, about 20 minutes each side, or until juices run clear. Serve with grilled potatoes and Vidalia onions and salad

Grilled Baby Potatoes and Vidalia Onions

YIELD: Makes 4 servings.

INGREDIENTS: 

2 – 3  pounds baby potatoes, scrubbed 

2 Vidalia onions, peeled and sliced thin

1/2 cup olive oil

Coarse salt and freshly ground pepper to taste

1/2 cup finely chopped fresh flat leaf parsley

DIRECTIONS:

Prick potato skins with a fork. In a large saucepan, parboil the potatoes in salted water until they’re still slightly hard in the center; drain. In a large bowl combine them with the onions, olive oil, salt and pepper. Let sit for 30 minutes until they have absorbed all the oil. Meanwhile, preheat grill to medium-high. Transfer potatoes and onions to grill basket and grill until potatoes are cooked through and onions start to brown. Sprinkle with parsley and serve hot or warm with steak, chicken or any grilled meat or poultry and salad.

Red, White and Blue Tart

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

1 pie crust, pre-baked

1 quart vanilla ice cream, softened

1/2 pint strawberries, washed, hulled and sliced

1/2 pint blueberries, washed and drained

1/2 pint raspberries, washed and drained

3/4 cup granulated sugar

1/3 cup confectioners’ sugar

DIRECTIONS:

Spread ice cream evenly in pie crust.  Cover and freeze. Twenty minutes before serving, remove from freezer. In a  medium bowl, toss berries with granulated sugar, then sprinkle or arrange them over ice cream; dust with confectioners’ sugar. Serve immediately with iced coffee, iced tea or lemonade.

 

On Zoom screen, clockwise from top left, Committee member Hoi-Chung Leung; Committee Member Matthew Lerner; Eve Rosen; Committee Member Nicholas Eaton; Tamara Rosen; graduate student Cara Keifer; and Shira Yudkoff.

By Daniel Dunaief

On April 17, Tamara Rosen did something she had been anticipating for six years: she defended her graduate thesis.

Working in the lab of Matthew Lerner, who is an Associate Professor of Psychology, Psychiatry & Pediatrics in the Department of Psychology at Stony Brook University, Rosen had focused her efforts on the symptoms people with autism exhibit when they are anxious or depressed.

While the questions in her graduate thesis defense followed a pattern she anticipated, with professors asking her about the way she compiled her data and the conclusions she drew, the format wasn’t what she had expected.

Like so many other gatherings that had formerly been public events, Rosen’s thesis defense was broadcast by Zoom. The downside was that she wasn’t in the room with everyone, where she could have a discussion one on one. The upside was that her friends and family could tune in as easily as they do to work calls or other family gatherings. Indeed, Rosen’s mother, Marna; her step-mother Eve; and her father Dennis, all of whom share an appreciation for the work Tammy did for her thesis, watched the defense from start to finish, exulting in a landmark achievement.

“This was a really important day in our family’s history,” Dennis Rosen told his daughter, sharing the pride he felt for her.

“I always knew you were smart, but now I know you are brilliant,” her mother beamed.

After the call, Rosen saw her mother and stepmother overwhelmed with emotions, shedding tears for an achievement she sometimes needs to reassure herself really happened.

Rosen’s work focused on how anxiety and depression, two conditions that mental health professionals are concerned are becoming more prevalent amid the viral pandemic, have different symptoms in the population of people with autism spectrum disorder than they do for those who are not on the spectrum.

Based on prior research, Rosen wanted to account for the different symptoms in her follow-up analysis.

Prior studies have found that the traditional models of anxiety and depression do not adequately fit youth with autism. Others had suggested, but not tested, the notion that the Diagnostic and Statistical Manual model of these symptoms provides an ineffective model of anxiety and/or depression symptoms because of the influence of autism symptoms.

That is why Rosen specifically examined the influence of autism on these conditions in one of her analyses.

Among other findings, Rosen said that autism influences anxiety and depression. The prevalence of anxiety and depression is higher compared to the general population.

There are a range of clinical implications for her work, Rosen said.

Her work validates what clinicians are doing, which is to take the profile of autism into account when they treat anxiety.

Rosen moved to Colorado last July to start her internship year at JFK Partners at the University of Colorado School of Medicine, where she is also starting her post-doctoral clinical fellowship. She is treating clients with autism and anxiety and depression, which she said is in her “wheel house” of expertise.

Rosen is grateful for the support she received from Lerner and the program at Stony Brook. “It was great training,” she said.

Matthew Lerner. Photo from SBU

By Daniel Dunaief

Though hampered by the pandemic in their direct contact with people who have autism, the founder of The Autism Initiative and research director Matthew Lerner along with the Head of Autism Clinical Education Jennifer Keluskar at Stony Brook University are managing to continue to reach out to members of the community through remote efforts. In a two-part series, Times Beacon Record News Media will feature Lerner’s efforts this week and Keluskar’s work next week.

Through several approaches, including improvisational theater, Matthew Lerner works with people who are on and off the autism spectrum on ways to improve social competence, including by being flexible in their approach to life.

In the midst of the ongoing pandemic, he has had to apply the same approach to his own work.

Lerner, who is an Associate Professor of Psychology, Psychiatry & Pediatrics in the Department of Psychology at Stony Brook University, recognizes that it’s difficult to continue a project called SENSE ® Theatre (for Social Emotional NeuroScience Endocrinology), where the whole function of the process is to provide in-person social intervention.

The SENSE Theater study is a multisite National Institute of Mental Health-funded project focused on assessing and improving interventions to improve social competence among adolescents with autism. The core involves in person intervention through group social interaction.

Matthew Lerner with his sons Everett,6, and Sawyer,2. Photo by Chelsea Finn

That, however, is not where the effort ends.“There are arms of that study that are more educational and didactic,” Lerner said. “We’re starting to think about how we could capitalize on that.”

In the ongoing SENSE effort, Lerner is coordinating with Vanderbilt University, which is the lead site for the study, and the University of Alabama.

Stony Brook is in active contact with the families who are participating in that effort, making sure they know “we are doing our best to get things up and running as quickly as possible,” Lerner said.

The staff is reaching out to local school districts as well, including the Three Village School District, with whom Lerner is collaborating on the project, to ensure that people know the effort will restart as soon as it’s “safe to be together again.”

Lerner is also the founder and Research Director of The Autism Initiative at SBU, which launched last year before the pandemic altered the possibilities for in-person contact and forced many people to remain at or close to home for much of the time. The initiative provides programs and services for the community to support research, social and recreational activities and other therapeutic efforts.

The Stony Brook effort initially involved video game nights, adult socials and book clubs. The organizers and participants in the initiative, however, have “stepped up in a huge way and have created, in a couple of weeks, an entirely new set of programming,” Lerner said.

This includes a homework support club, guidance, webinars and support from clinicians for parents, which address fundamental questions about how to support and adapt programs for people with autism. The group is keeping the book club active. The initiative at least doubled if not tripled the number of offerings, Lerner suggested.

Additionally, SBU has two grants to study a single session intervention adapted for teens with autism. The project has been running for about nine months. Lerner said they are looking to adapt it for online applications. For many families, such remote therapy would be a “real boon to have access to free treatment remotely,” he said.

Lerner had been preparing to conduct a study of social connections versus loneliness in teens or young adults with autism. Since COVID-19 hit, “we have reformulated that and are just about to launch” a longitudinal a study that explores the effects of the lockdown on well-being and stress for people who have autism and their families.

Lerner is looking at how the pandemic has enhanced the importance of resilience. He said these kinds of studies can perhaps “give us some insight when we return to something like normalcy about how to best help and support” people in the autism community. “We can learn” from the stresses for the community of people with autism during the pandemic.

To be sure, the pandemic and the lockdown through New York Pause that followed hasn’t affected the entire community of people with autism the same way. Indeed, for some people, the new norms are more consistent with their behavioral patterns.  “Some autistic teens and young adults have said things to me like, ‘I was social distancing before it was cool,’” Lerner said.

Another teenager Lerner interacted with regularly went to the bathroom several times to wash his hands. When Lerner checked in on him to see how he was doing amid the pandemic, he said, “I was made for this.”

Lerner also said people who aren’t on the spectrum may also gain greater empathy through the changes and challenges of their new routines. People find the zoom calls that involve looking at boxes of people on a full screen exhausting. After hours of shifting our attention from one box to another, some people develop “zoom fatigue.”

Lerner said someone with autism noted that this experience “may be giving the rest of us a taste of what it’s like for folks on the spectrum,” which could provide insights “we might not otherwise have.”

Even though some people with autism may feel like the rest of the world is mirroring their behavioral patterns, many people in and outside the autism community have struggled with the stresses of the public health crisis and with the interruption in the familiar structure of life.

The loss of that structure for many with autism is “really profound,” which is the much more frequent response, Lerner said. “More kids are telling us they are stressed out, while parents are saying the same thing.” In some sense, the crisis has revealed the urgency of work in the mental health field for people who are on and off the spectrum, Lerner said.

The studies in autism and other mental health fields that come out of an analysis of the challenges people face and the possible mental health solutions will likely include the equivalent of an asterisk, to capture a modern reality that differs so markedly from conditions prior to the pandemic. There may be a new reporting requirement in which researchers break down their studies by gender, age, race, ethnicity, income and “another variable we put in there: recruited during social isolation.”

Carl Safina with his buddies, from left, Cady and Chula. Photo by Patricia Paladines

Reviewed by Jeffrey Sanzel

“A sperm whale learns who she will be journeying with, a macaw casts a covetous eye on a beautiful neighbor, a chimpanzee learns to pay to play. Culture creates vast stores of unprogrammed, unplanned knowledge. The whole world speaks, sings, and shares the codes.”

Carl Safina’s latest book, Becoming Wild: How Animal Cultures Raise Families, Create Beauty and Achieve Peace (Henry Holt and Co.), is a fascinating look at the world of animal culture. It is an analysis of what is passed down (inherited) and what is learned (culture). 

Much of the study focuses on communication within the species and how animals form their own societies. “A lot of learning travels socially from parents to offspring or from a group’s elders.”  the author doesn’t so much redefine the term culture but, instead, encourages us not to be quite so human-centric in our perceptions.  

Safina divides the book into the study of sperm whales (families); scarlet macaws (beauty); and chimpanzees (peace). Each of the three sections is rich, detailed and engaging enough to be a book onto itself. He has brought them together under the umbrella of his exploration of culture. 

Each is given a detailed history of the species; description of their habitats; personal characteristics; intersection with the human world; and many fascinating details in both macro and microcosm. This is expertly mixed with his first-hand accounts of his experiences among them as well as the people with whom he takes the journey.  It is both objective and wholly personal.

His observations are enlightening:  “Chimps horrify and delight us because we recognize in them parts of ourselves. We see in them aspects of our own passions, and so they hold us in fascination.  We cannot look away. So much of what is uncomfortable for us in watching chimps is their excruciating similarity to us.” The book is rife with these epiphanies that are presented so simply and yet with such acumen.

One point that Safina makes is the debate over nature vs. nurture. His belief is that it is impossible to separate them as they interact. “Humans,” he writes, “are genetically enabled to acquire any human language. But we must still learn a language. Genes facilitate the learning, but they do not determine whether we will speak Russian.” Applying this to the terms of his overall thesis: “Genes determine what can be learned, what we might do. Culture determines what is learned, how we do things.”  

Safina has exceptional clarity and explains his ideas with focus and an underlying hint of humor that bring the reader further into his universe. There are a handful of black-and-white sketches but there are eight pages of glorious color plates. These should be studied prior to reading each section as they will give the ideal visual compliment to the descriptions.

Safina writes in engaging prose, rich in detail, vivid in his descriptions.  The depictions of these beings in their habitats truly give a sense of place in a thrilling and absorbing way. 

The fact that he is out there, in the midst of it, gives a sense of his joy and wonderment and his unceasing desire to understand. He never loses his awe of the depth and breadth of the natural world. 

He is a teacher, a student, and a tour guide. “I seek encounters that will enable me not just to see … not just to observe … but to penetrate past the labels and feel the beings as selves, living with their families, sharing the air where our two worlds meet.” Safina succeeds in his goal —and shares with grace, passion, and honesty.  

An ecologist and a MacArthur Fellow, Carl Safina is the author of numerous books on the human relationship with the rest of the living world. He holds the Endowed Chair for Nature and Humanity at Stony Brook University and is founder of the not-for-profit Safina Center. 

Becoming Wild” is available online at bookrevue.com, barnesandnoble.com and Amazon.com. Learn more at CarlSafina.org.

By David Luces 

For Susan Orifici, head of graphic, archival and special projects at the Village Center in Port Jefferson, a walk along the water at Harborfront Park inspired a plan to spread positivity in the community during these uncertain times. 

“I saw the rocks on the shore and I thought of the idea of doing something creative with them; something that would be perfect for families and children who come to the park,” she said. 

The idea culminated into what she calls the “Be Kind Movement,” where individuals can come up to a table in front of the Village Center, pick out a rock, take it home and paint a message of hope, kindness or a fun design. Once they are done painting his of her rock, Orifici said they can place their rock in the designated “Kindness Garden” located behind the Long Island Explorium at the Children’s Park off East Broadway. 

Orifici also suggested that individuals use permanent markers or acrylic paint when designing their rock as these will last longer out in the elements. 

The graphic artist said the table and sign in front of the building is there 24/7. “We try to have it up everyday,” she said. “If it’s too windy or if it’s raining we take it down for the time being.”

In a short time, community members have embraced the movement, with almost  two dozen decorated rocks placed in the kindness garden so far. 

“I couldn’t be happier with the feedback we’ve been getting; everybody loves the idea,” Orifici said. “I wanted to connect with others during these times and  provide a ray of hope.”

Orifici, who is currently working with five other employees inside the Village Center, said it can be lonely sometimes as there’s only so much they can do at the moment but seeing the progress of the kindness garden has been uplifting. 

“It feels great seeing people stop by the table and taking a rock home with them,” she said.  

While the Village Center remains closed to the public, Orifici said she hopes once restrictions are lessened by the state they will be given the go-ahead to conduct a soft-opening of the center followed by an official reopening. 

With the ongoing success of the kindness garden, Orifici said she hasn’t thought about expansion yet but mentioned that participants could start placing rocks in the flower beds around Harborfront Park. 

She is thankful for the support so far. 

“Port Jeff is a tight community. We understand how they feel during this time, we miss them here [at the Village Center],” she said. “We hope they continue to be strong and keep being creative.”

Photos courtesy of Sue Orifici

Metro photo

By Bob Lipinski

Bob Lipinski

Gin is a neutral spirit like vodka, which has been flavored with a range of botanicals, then redistilled.

Botanicals are parts of plants and include roots, stems, barks, leaves, flowers, berries, fruit, beans, seeds, pits, stems, skins, and so on. There are well over 100 botanicals that distillers worldwide use, and most are a proprietary mixture of a few or many.

There are a few botanicals, however, that most gin distillers use (juniper the most prevalent) and have for decades. They are lemon, orange, coriander, cassia bark, cardamom, angelica, cinnamon, orris root, and licorice.

Technically, gin which is made from a base of alcohol and flavored with botanicals could be called a liqueur if it were sweetened.

Most gin is not aged, and U.S. federal regulations do not permit age claims, distillation date, or vintage date. Gin is stored in containers of stainless steel, porcelain, concrete, glass, paraffin, or any other neutral material, although some distillers are barrel aging gin for varying amounts of time.

Gin is made in many countries especially England, France, Germany, Ireland, Netherlands, Scotland, and the United States.

Some popular types of gin are:

London Dry Gin. A generic name for gin lacking sweetness. Although originally produced only in or near London in the early 1830s, are now produced all over the world with the term having little meaning. London Dry Gin is also known as British Gin, English Gin, and Dry Gin.

Plymouth Gin. A gin produced by the Coates firm of Plymouth, England, which was founded in 1793. Plymouth gin was originally associated with the British Royal Navy, who invented this gin as a tolerable way of drinking bitters (quinine), which helped control intestinal disorders. They often mixed it with lime juice; hence the nickname limey, which is frequently applied to the British.

Genever. A gin produced primarily in Holland from a low-proof, distilled malt spirit, which is redistilled with juniper and other botanicals resulting in a heavier body than the dry gins produced in the United States and England.

Sloe Gin. It is not a gin, but a red liqueur made from sloe (little blackberries berries) that grow in bluish-black bunches on blackthorn trees, which gives it a rather tart plum flavor.

Some brands of gin to try are Aviation, Beefeater, Bols, Bombay, Bull Dog, Citadelle, Gordon’s, Hendrick’s, Junipero, Plymouth, Tanqueray, The Botanist, and Vincent Van Gogh.

Bob Lipinski is the author of 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].

Lobster Roll. Photo from METRO

By Barbara Beltrami

When I think of visiting a place it’s as much about the food as the sights. It’s the sweet anticipation of squid ink pasta in Venice or a real barbecue in Wyoming or pastry in Vienna or gumbo in New Orleans. 

It’s walking in the alleyways of little towns and smelling dinner cooking, going to an open air market and picking out just caught fish, just picked veggies, just baked crusty bread. It’s dining in a waterfront restaurant and slurping oysters with a chilled Sancerre or having an espresso at an outdoor café and people watching or picnicking in a field of lavender in Provence. It’s hearing distant music and laughter and the clinking of glasses, watching native people carry dinner home on  bicycles, in baskets on their heads or in string bags along cobbled streets. It’s sipping cocktails high up in a sky-scraper and watching the city light up. And it’s passing sidewalks where people squat on their haunches, drink tea and eat bowls of rice. 

But not this year nor any time soon. Leafing through cookbooks, remembering and fantasizing must suffice. And so I become not quite an armchair traveler but a kitchen chair traveler as I sit at the table, poring through and longingly ogling the photos and reminiscing their provenance. Sooner or later I zero in on a recipe, then try to approximate it and time travel back to its memory and taste. Here are a few I was reasonably successful with.

Quiche from a Picnic in Provence

Quiche

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

Nonstick cooking spray

Pie crust for 8-inch spring form tart pan

3 tablespoons olive oil

3 onions, diced

1 garlic clove, minced

2 tablespoons chopped flat leaf parsley

1 tablespoon fresh thyme leaves

1 bunch asparagus, washed, trimmed and cut into one-inch pieces

2 tomatoes, diced

2 large eggs

1 cup cream

Salt and freshly ground pepper to taste

Dash nutmeg

DIRECTIONS:

Preheat oven to 375 F. Spray tart pan with nonstick cooking spray. Line with pastry crust and trim. Set on baking sheet. In a medium skillet warm oil over medium heat; add onions, garlic, parsley, thyme, asparagus, and tomatoes. Sauté, stirring frequently, until onions are opaque, asparagus is tender, and tomatoes are mushy, about 10 to 15 minutes. Transfer to pie crust. In a small bowl, beat together the eggs, cream, salt and pepper and nutmeg. Pour over sautéed veggies. Bake until knife inserted in center of quiche comes out clean, about 30 minutes. Serve hot, warm or at room temperature with a delicate green salad.

Lobster Roll from a Maine Lobster Shack

Lobster Roll. Photo from METRO

YIELD: Makes 2 to 4 servings

INGREDIENTS: 

1 pound fresh lobster meat, cut into bite-size pieces

1/2 cup good quality mayonnaise

1 tablespoon freshly squeezed lemon juice

2 inner celery stalks with leaves, finely chopped

1 tablespoon chopped flat leaf parsley

Salt and freshly ground pepper to taste

2 tablespoons unsalted butter, melted

2 to 4 top-split hot dog rolls, lightly toasted

DIRECTIONS:

In medium bowl, thoroughly combine lobster, mayonnaise, lemon juice, celery, parsley and salt and pepper. Brush insides of rolls with melted butter; heap with lobster mixture. Serve immediately with iced tea and potato chips.

Apple Strudel from a Café in Budapest

Apple Strudel

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

1 1/4 cups apple juice

2 tablespoons cornstarch

1 1/2 pounds Granny Smith apples, peeled, cored and thinly sliced

1/2 cup raisins

3 tablespoons sugar

1 teaspoon ground cinnamon

1/2 cup chopped walnuts

4 sheets phyllo dough

1/3 cup melted unsalted butter plus 2 tablespoons

3 tablespoons bread crumbs

Confectioners’ sugar

DIRECTIONS:

Preheat oven to 450 F. Line a baking sheet with parchment paper. In small bowl, whisk together one-quarter cup of apple juice with cornstarch. In large saucepan over medium heat combine the remaining cup apple juice, apples, raisins, sugar, cinnamon and walnuts and cook, stirring frequently, until apples are tender, about 8 to 10 minutes. Add cornstarch mixture and stir constantly until smooth; simmer until apple mixture thickens, about one minute. 

Remove from heat; cover and cool. Meanwhile  lay out one sheet phyllo dough, brush with one-third of the butter( not counting the two tablespoons), then sprinkle with one-third bread crumbs; repeat procedure with 2 more sheets phyllo dough; top with fourth sheet phyllo dough, spread with cooled apple mixture, leaving half an inch border on all sides. Tucking in ends, roll into log and brush with remaining two tablespoons butter. 

Carefully transfer strudel, seam side down, to baking sheet; bake until light golden, about 15 minutes; remove from oven and let cool before slicing into two-inch pieces. Dust with confectioner’s sugar and serve with whipped cream and hot coffee.

 

Betty Boop

MEET BETTY BOOP!

This week’s shelter pet is an eight-year-old female pit bull terrier mix named Betty Boop, currently waiting at the Smithtown Animal Shelter for a family to adopt her. Named after the iconic cartoon diva (who was originally designed as a dog), Miss Boop can’t get enough of people, and volunteers at the shelter can’t get enough of her! 

This ball of love was brought in to the shelter by a good samaritan who found her looking lost at a nearby train station. It was quickly discovered how attached she gets to everyone when she cried watching the good samaritan leave. She doesn’t like to see any of her new friends go!

Betty Boop is the perfect combination of calm, affectionate, and sweet all rolled into a 70 pound ball of love. Her eyes say it all; she oozes love and adoration for every new person she meets. While she’s great with children, she would prefer to be the only pet in her home.

*Due to the health risk presented by the COVID-19 pandemic, there will be limited public access to the shelter. If you are interested in meeting Betty Boop please fill out an adoption application online at www.townofsmithtownanimalshelter.com.

The Smithtown Animal & Adoption Shelter is located at 410 Middle Country Road, Smithtown. For more information, call 631-360-7575.