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There are a number of questions that must be answered before a determination can be made. Stock photo

By Linda M. Toga, Esq.

Linda Toga, Esq.

THE FACTS: Approximately five years ago, my father remarried and he and his second wife, Mary, purchased a house together. At the time my father told me that he alone paid for the house and that his plan was for the house to pass to me and my sister when he died. My father is now very ill and suffers from advanced Alzheimer’s. He never updated his will, which leaves his entire estate to me and my sister.

THE QUESTION: What is going to happen to the house when he dies? Will my sister and I inherit the house?

THE ANSWER: What happens to the house will depend on a number of factors, including how title is held and whether Mary waived her marital rights in your father’s estate.

HOW IT WORKS: Generally when a married couple buys real property, the property is held jointly as “tenants by the entirety” unless the deed states otherwise. That means that upon the death of the first spouse, the surviving spouse owns the entire property outright. There is no need to have a new deed prepared transferring the property into the name of the surviving spouse since the transfer is automatic “by operation of law.” The surviving spouse need not take any action for ownership of the property to be transferred.

If, however, the deed states that the parties own the property as “tenants in common” or states that the parties each own a specific percentage of the property, the surviving spouse only owns the percentage of the property set forth in the deed. If your father owned the property with Mary as tenants in common, the share of the property owned by your father will pass under his will.

As I mentioned above, how title is held between spouses only addresses part of the question. What is going to happen to the house may also depend on whether Mary waived her marital rights and, if she did not, whether she chooses to exercise her right of election.

Mary may have signed a waiver stating that she was not going to enforce the rights she would have to handle your father’s estate and to receive a one-third share of that estate. Absent such a signed waiver, Mary may exercise her right of election and would be entitled to approximately one-third of your father’s entire estate, regardless of the terms of his will or the manner in which he held property.

For example, if your father owned the property in question jointly with you rather than Mary, and the property was valued at $300,000, Mary could demand that the estate satisfy her right of election by turning over to her assets with a value of $100,000.

Even if the property is held jointly with Mary so that she becomes the sole owner upon the death of your father, Mary can still demand other assets from your father’s estate if the value of the property passing to her by operation of law is not equal to one-third of your father’s total estate. Whether she makes such a demand will likely depend on her own financial health, the size of your father’s estate and her relationship with your father.

Even when there is no waiver, it is not unusual for a surviving spouse to honor the wishes of the decedent and decide against exercising her right of election.

Clearly, there are a number of questions that must be answered before a determination can be made about what will happen to the house when your father dies. Additional questions will arise if Mary decides to exercise her right of election. Under the circumstances, you should seek the expertise of an attorney with experience in estate administration to assist you when the time comes.

Linda M. Toga, Esq. provides legal services in the areas of estate planning and administration, wills and trusts, guardianship real estate, small business services and litigation from her East Setauket office.

You wouldn’t leave the house without a warm coat if it was cold out, so why should your dog? Help your dog keep that chill away with a winter coat. Stock photo

By Matthew Kearns, DVM

Who knows when the next winter “bomb-cyclone” followed by an arctic cold front will hit Long Island. Here are a few important facts and tips to help our pets get through another winter:

Although dogs and cats have “built-in” fur coats, they are still susceptible to the elements. Prolonged time outside in low temperatures can be as dangerous as it is for us. Certain long-coated dog breeds (huskies, malamutes, German shepherds, golden retrievers, etc.) do much better in the cold weather than short-coated breeds (boxers, Chihuahuas, Boston terriers, etc.).

The very young, the very old and the debilitated have more trouble thermoregulating (maintaining normal body temperature). Frostbite occurs more readily in areas with less hair (e.g., the ear tips, nose, bottom of the feet/pads, etc.). A good tip would be to make sure indoor/outdoor pets should be limited in their time outside unsupervised (especially at night when temperatures drop) and signs of frostbite and exposure should be noted and treated.

The very young, the very old and pets with underlying/debilitating disease should be limited in their time outside altogether. A sudden loss of hair or other irregularities in these areas with known exposure should be examined by a veterinarian (either your regular veterinarian or emergency veterinarian if your regular veterinarian is unavailable). If you have a short-coated breed look for a sweater or coat. These are easily found at pet stores, online or through catalogs.

Arthritis affects older pets more commonly but can affect pets of any age with an arthritic condition. Cold weather will make it more difficult for arthritic pets to get around and icy, slick surfaces make it more difficult to get traction. Care should be taken when going up or down stairs and on slick surfaces. Boots, slings and orthopedic beds can be purchased from pet stores, online or through catalogs. These products will help our pets get a better grip on slick surfaces or icy surfaces and sleep better at night to protect aging bones and joints.

Supplements can be used to protect joints against the effects of arthritis. The most common supplements that are recommended by veterinarians are very similar to the ones we take for ourselves. Glucosamine and chondroitin sulfate are supplements that help to protect the lining of the bones inside joints and maintain the proper amount of joint fluid for lubrication.

Supplements are best started early because they act more as a prophylaxis than a cure. Advanced or severe cases of arthritis may not respond to supplements, and nonsteroidal anti-inflammatory drugs, or NSAIDs, are used in pets for these cases. The newer prescription-strength anti-inflammatories are safer in older pets and do not have some of the disturbing side effects of steroid- or cortisone-based anti-inflammatories. Talk to your vet.

Over-the-counter anti-inflammatories should be used with caution and only under the supervision of a veterinarian. Pets metabolize these medications differently than humans and some are poisonous at any dose (i.e., acetaminophen and acetaminophen-containing products are toxic at any dose to a cat).

Skin and nails become dry and brittle in the cold, dry winter weather. This makes them more likely to crack, tear or break off. The rock salt used to melt ice can be very irritating to our pet’s feet. Also the snow can cover broken glass or other sharp objects that our pets may run through without seeing it. Try to confine your pets to a safe portion of your yard when playing or walk them on a leash only.

Cut nails regularly to prevent overgrowth. Try to cover your pets’ feet with something or gently wipe or rinse off the bottom of their feet when they come inside if you know they stepped in the salt (the same type of boots made to help geriatric, arthritic patients get a grip on slick surfaces can also protect our pets from sharp objects or irritating materials).

Cold weather can be very difficult on pets with diagnosed respiratory or cardiac conditions. The cold air causes constriction of the airway, and this can exacerbate any underlying conditions as well as indirectly put an added strain on the heart. Older pets or pets diagnosed with either of these conditions should be limited in the time spent outdoors or not let out at all on very cold days. Most pet stores sell Wee-Wee Pads, and I have met many owners that were able to train their pets to use them indoors.

I hope these tips help to get our pets through the rest of this wicked winter we are experiencing.

Dr. Kearns practices veterinary medicine from his Port Jefferson office and is pictured with his son Matthew and his dog Jasmine.

Chicken Pot Pie

By Barbara Beltrami

The holidays are history. All those sumptuous hors d’oeuvres and cookies have worked their way to postholiday residence in my body, but in these temperatures I cannot bear to even think of my annual New Year’s resolution, to subsist on rabbit food and rice cakes to reverse the damage. Baby, it’s cold outside and New Year’s resolutions be damned!

Surely my body is smarter than I am, even has a mind of its own and is telling me that it craves no-nonsense tummy warmers … simmering soups, stews and bubbling casseroles. I don’t need much convincing. Before I know it I’m standing in the kitchen chopping and stirring. By the time it is dusk and I turn on the lamps, savory aromas waft through the house.

It’s starting to snow again or maybe it’s still snowing. I sip a glass of wine and remember why I insist that I like winter when the snowbirds challenge my decision to stay here rather than move to Florida.

Chicken Pot Pie

Chicken Pot Pie

YIELD: Makes 4 servings

INGREDIENTS:

2 whole chicken breasts, bone in

Coarse salt and freshly ground pepper, to taste (for chicken breasts)

¼ cup olive oil

5 cups chicken broth

½ stick unsalted butter

1 medium-large onion, diced

2 tablespoons flour

¼ cup heavy cream

More salt and pepper, to taste (for sauce)

Two 10-ounce packages frozen peas and carrots, cooked according to package directions

Nonstick cooking spray

Four 8-inch pie crusts

2 tablespoons milk

DIRECTIONS: Preheat oven to 350 F. Place chicken breasts skin side up in baking pan; rub with olive oil and salt and pepper. Bake 30 to 40 minutes, until skin is golden and meat is cooked through. Remove from oven. When cool enough to handle, remove skin and discard. Pull meat away from bone and dice. Set aside.

In small saucepan heat chicken broth. In medium saucepan, melt butter and cook onions over medium-low heat until translucent, about 10 minutes. Add flour and cook over low heat, stirring constantly, about two minutes. Add the hot broth and, with wire whisk, stir vigorously over low heat until thickened. Whisk in cream, salt and pepper; stir in peas and carrots and chicken.

Preheat oven to 400 F. Spray four individual ovenproof bowls with nonstick cooking spray. Divide chicken mixture evenly among bowls. Top each bowl with rolled out pie crust; crimp edges and make a few slits in top. Brush crusts with milk, place bowls on baking sheet, then bake one hour, until crusts are golden and insides are bubbling.

Beef Stew

Beef Stew

YIELD: Makes 4 to 6 servings

INGREDIENTS:

1/3 cup flour

Salt and pepper, to taste

2½ pounds beef chuck, cut into 2-inch cubes

¼ cup vegetable oil

2 tablespoons unsalted butter

2 medium onions, cut into wedges

1 cup dry red wine

1 garlic clove, minced

1 tablespoon tomato paste

10 cups beef broth or stock

1½ pounds small red potatoes, scrubbed and quartered

6 carrots, peeled and cut into 2-inch pieces

One 14-ounce can diced tomatoes with their juice

½ cup chopped Italian parsley

1 bay leaf

DIRECTIONS: Combine the flour, salt and pepper; dredge the beef cubes in the mixture. In large heavy pot or Dutch oven, heat the oil, then cook the meat over medium heat, stirring occasionally, until evenly browned. Remove and set aside.

Melt the butter in the same pot, add the onions and cook over medium heat, until pale gold. Pour wine in pot and over medium heat with spatula scrape and loosen any bits from bottom of pot. Add garlic, tomato paste, beef and broth to pot; stir and bring to a simmer, cover and continue to simmer one and a half hours, until beef is tender. Add potatoes, carrots, tomatoes, parsley and bay leaf and simmer one more hour, until vegetables are tender. If necessary, add water or more broth during cooking. Remove bay leaf before serving.

Tanner. Photo courtesy of Kent Animal Shelter

MEET TANNER! This handsome boy with a big heart is Tanner, a Texas rescue waiting at Kent Animal Shelter for a new home. At 2 years old, this Great Dane mix is supersweet and great with other dogs. Tanner is neutered, microchipped, up to date on all his vaccines and ready for a fresh new start. Will that be with you? Kent Animal Shelter is located at 2259 River Road in Calverton. For more information on Tanner and other adoptable pets at Kent, visit www.kentanimalshelter.com or call 631-727-5731.

Furie, above sailing on her 26-foot boat that is moored at Manhasset Bay, is navigating the American Journal of Pathology toward new waters. Photo by Richard Furie

By Daniel Dunaief

Martha Furie has a job no other woman has held in the 122-year history of a highly regarded scientific periodical. A professor of pathology and molecular genetics and microbiology at Stony Brook University, Furie is the new editor-in-chief of the American Journal of Pathology, taking over the top editorial job at a journal where she has been a contributor since 1993.

Martha Furie. Photo by SBU

“As a woman, it is certainly gratifying to see an accomplished and capable woman such as Martha being chosen to lead the way,” said Kari Nejak-Bowen, an assistant professor in the Department of Pathology at the University of Pittsburgh, School of Medicine, in an email. “Seeing women such as [Furie] in positions of power and visibility will empower other female scientists to dream that they can accomplish similar goals.”

Richard Mitchell, a senior associate editor at the journal and a professor of pathology and health sciences and technology and vice chair for education at Brigham and Women’s Hospital also applauded the choice. Furie “was probably the very best person we could recruit for the job and is someone who has the energy and vision for leading us into the challenging future,” Mitchell said.

From 1986 through 2014 Furie ran a lab that focused on the study of the body’s immune response to infections from Lyme disease and tularemia, which is cause by a bacterium that is classified as a potential agent of bioterrorism. In 2014, she became the director of the Graduate Program in Genetics at Stony Brook.

Kenneth Shroyer, the chair of the Department of Pathology at SBU, described the periodical Furie starts leading in 2018 as the “top pathology journal.”

As she takes the helm of the journal, Furie plans to navigate the periodical toward more translational research. “The Journal has been very focused on understanding the basic mechanisms of disease,” she said. “Research in all areas is getting much more translational: The bench-to-bedside thinking is where funding agencies are focusing their efforts,” and it’s also where the periodical she now leads is heading.

The tagline for the journal, which Nejak-Bowen said helped pioneer the current understanding of cell death, used to be Cellular and Molecular Biology of Disease. Furie changed that to Discoveries in Basic and Translational Pathobiology.

Shroyer believes the new direction should help the journal compete and redefine its niche for a wider range of readers. While Furie is excited about the opportunity, she acknowledges the increasingly challenging nature of the business. “Scientific publishing is a tough area right now,” she said. “There are fewer people in research because funding has diminished,” while, at the same time, more journals are competing to highlight research discoveries.

She will try to raise the journal’s profile for research scientists. Furie plans on expanding the journal’s social media presence and will do more marketing, while working with expert associate editors and getting them more involved in soliciting submissions. She also plans to make collections of highly cited papers in targeted areas and intends to use these to market the journal to attendees at specialized conferences.

Furie will spend this month contacting each of the associate editors and will solicit suggestions for people who might like to join the publication. She will also seek ideas for the journal. Mitchell suggested that Furie would likely benefit from these interactions. She is a “very good listener and is thoughtful in the questions she asks,” he said. “She is very discerning in assimilating the answers she gets back.” Shroyer expressed confidence in Furie’s leadership, citing a string of accolades and accomplishments in an SBU career that began in 1986.

Above, Furie welcomes students and faculty to the graduate program’s retreat in 2016. Photo by Constance Brukin

Furie was the president of the American Society for Investigative Pathology from the middle of 2011 through the middle of 2012. She was also the recipient of the Robbins Distinguished Educator Award in 2017, which recognizes people whose contributions to education in pathology had an important impact at a regional, national or international level.

Furie and Nejak-Bowen co-organized and co-chaired the ASIP Scientific Sleuthing of Human Disease for High School Teachers and Students in April 2017. With this effort, Furie has already had some success in changing the direction and target audience of an ongoing program. The session, which provides high school teachers with concepts of human disease that they can incorporate into their classroom, now includes high school students.

“This has really revitalized the program, as the students are inquisitive and very engaged with the material,” Nejak-Bowen explained. Furie was “instrumental in encouraging this change in focus, and is passionate about building an improving this session every year.”

The opportunity Furie has as editor-in-chief of the Journal of Pathology “continues her role as a national leader that she’s established,” Shroyer said.

Furie said she benefited from a diverse staff at Stony Brook, that included women like current Professor Emeritus Gail Habicht, when she first arrived. One of the best pieces of advice she received from Habicht was to understand that you can have a family and a successful career.

“You might not be able to do it to the same standard of perfection you did before you had children, but you can have a meaningful career and raise successful children and be happy doing both,” recalled Furie, who has two sons, Jon and Dan, and a 10-month-old grandson Tyler, who lives in Bedford, New York. She is married to Richard Furie, the chief of the Division of Rheumatology at Northwell Health, whom she met in a physics class at Cornell over 45 years ago.

Nejak-Bowen said Furie “leads by example when it comes to work/life balance.” Nejak-Bowen urges women scientists to find a mentor who can offer advice through all stages of a career. She has long considered Furie “a friend, mentor and inspiration.”

Based on Furie’s track record, Shroyer is confident in her continued success and anticipates that the journal will “thrive under her direction.”

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In the dark of night, it silently slithered toward the back of the car, spray painting the windows with a sheen of opaque white.

It made its way around the car, finding the seam in the doors and filling it with surprisingly strong epoxy. It glided down to the ground and sucked some of the warm air out of the tires. The car was trapped on the driveway with no way to fight off this unwelcome intruder. If its alarm could have gone off, it would have warned us. But, no, that alarm only goes off early in the morning on the weekends, when someone opens the door with the key instead of deactivating the alarm system with a button, annoying the neighbors and embarrassing our kids and us in equal measure.

It slid under the hood. It paused over the heart of the machine, looking for places to extend its icy fingers into the exposed engine, snickering with delight at the opportunity to turn 3,000 pounds of metal into a frozen couch.

It reached into the battery and deactivated the power.

On my way to the car, it issued a warning, or was it a challenge, when it wrapped its icy fingers around my neck. I tried to ignore it and stick with my routine. When I turned the key, however, the car coughed weakly.

“Come on,” I pleaded, as the cold scraped its icicle hands against my exposed calf. I tried again. The third time was not the charm, either.

After getting a jump start, I decided to outsmart the wretched cold. I cleared space in the garage, hauling all the heavy items parked there into the basement. The garage door and the walls of the house would offer greater protection. No, I wasn’t giving the car a blanket and pillow and setting it up with reruns of “Knight Rider,” but I was protecting the family car.

The next day, I went through the basement into the garage, put the key in the ignition and beamed broadly as the internal combustion engine roared to life. Ha! I foiled the frigid air. I told the kids to climb in the car, which warmed up rapidly as a reward for keeping it in the garage, and drove triumphantly to school. The cold wouldn’t undermine my day, I thought, as I maneuvered through the responsibilities of the day.

When I returned home, I found that the cold had recruited my garage door to its unworthy cause. I didn’t look carefully enough when I had pulled away from the house. The garage door, fooled by a small piece of snow in the corner of the floor, thought it had hit something and reopened, where it stayed all day.

I pulled the car in, closed the garage and waited for the door to close. When the metal door reached the ground, it reopened. I played a short game with the door, pushing the button just after it started to open again so that the cold air had only a small opening.

“I win,” I announced as I entered the warm house.

When I turned on the water in my bathroom the next morning, I realized I had lost. The combination of the cold from the open garage from the day before and the small crack at the bottom of the door was enough to enable the cold to lay its frozen hands on my pipes.

Several hours later, the plumber, who was busier than a foraging ant during a Fourth of July picnic, shivered in the garage and proclaimed the small opening under the door as the culprit.

This cold snap, which finally left the area earlier this week, won this battle.

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Here are a couple of things to think about in this new year. First, it is the Chinese Year of the Dog. Each year is related to a zodiac animal within a 12-year cycle, and the Dog is in the 11th position, after the Rooster and before the Pig. Other Dog years include births in 1934, 1946, 1958, 1970, 1982, 1994 and so on. You get the pattern. If you are a Dog, you are undoubtedly loyal, honest, kind, amiable and sincere, although you’re probably not all that good at communications. As a result, sometimes you are perceived as stubborn. However, you make up for that by always being ready to help others.

Enough of that and on to the latest law for Suffolk County. As you have probably experienced by now, wherever you might be shopping and inclined to make a purchase, you will have to add 5 cents to the total if you want a bag. Two bags: 10 cents. Again, you get the pattern. That means if you are shopping in a supermarket or a hardware store or Macy’s, you will need to pay for each bag. We have, however, been trained for such a situation by Costco. For years, those who shop in their warehouse-like stores have carried purchases out to their cars in shopping carts and then loaded the contents into their trunks, one item at a time. Costco has never provided bags, although it has been known to offer boxes when available. The smart ones among us carry cloth bags into the store in advance so we can load cars more efficiently at the end, and I suppose that is what the rest of us will learn to do if we don’t buy the bags. Although the charge is only a nickel, it is irksome because the nickels don’t go toward funding an environmental cause but revert to the store.

So expect to see people crossing parking lots with the items they have just purchased in their hands. While the perennially curious among us will be fascinated to check out what people buy, the instinct to bag a purchase to prove it was paid for rather than whipped off the shelf and out the door will make some of us uneasy. Best to invest in some large and solid cloth bags, which are what they bring to stores in Europe and elsewhere. And by the way, this should be a great help for our local waterways and wildlife since so many plastic bags have caused harm. So BYOB, or “bring your own bag,” and know that you are helping a fish.

On to another topic to consider in 2018. Private schools and universities are going to take a beating from the loss of international students. Total tuition from those students, who generally pay more, will decline as a result of more restrictive immigration policies for those wishing to come to study here. Visa applications are being more carefully scrutinized and foreign students are finding it harder to stay in the United States after graduation. There had been a huge increase in foreign students here, supplying $39 billion in revenue to the U.S. economy last year, but now schools in Canada, Australia, the United Kingdom and other English-speaking countries are attracting some of those dollars. The decline in new students nationwide was some 7 percent just this past fall.

That means colleges will have to cut offerings and American-educated grad students who may want to settle here will be lost to the nation. It also means colleges will not be able to help low-income students as much with tuition aid. Diversity is also affected. Enrollment is already falling from China and India, the two biggest sources of students from abroad. Of course this is not only a national issue but also a local one: Stony Brook University is here. Long Island has numerous schools, and with fewer students less money will be spent locally.

Meanwhile enjoy the weather. Let’s celebrate the thaw.

COMEBACK KID Times Beacon Record News Media freelance photographer Bob Savage captured this image of a bald eagle sitting on a PSEG pole in Greenlawn on Dec. 7. There have been more and more local sightings of the majestic bird as of late, a sign, according to scientists, that Long Island’s water quality is improving. Want to learn more? Join the Huntington-Oyster Bay Audubon Society for a free screening of the nature documentary, “American Eagle,” at Cold Spring Harbor Library on Wednesday, Jan. 10 at 7 p.m.

Send your Photo of the Week to [email protected].

 

Polenta with Sauteed Mushrooms

By Barbara Beltrami

Doesn’t polenta, simply a mixture of corn meal and liquid, sound so much better than corn mush or grits? Actually, they’re all the same thing. While the mush or grits may be just as delicious, their names still suggest a bowl of well, glop; polenta, on the other hand, sounds as if it could be an operatic aria, an Italian race car or expensive designer label. At the very least, it suggests interesting savory continental fare.

A staple in northern Italy, polenta is to that region what pasta is to southern Italy and it’s just as simple to cook. You basically combine water, broth or milk with a five-to-one ratio of liquid to cornmeal, stir it and let it absorb enough water to make it tender, and then serve it up with pretty much anything you would serve with pasta, potatoes or rice. It is particularly good with any dish that has lots of sauce or gravy that it can soak up.

Some people like polenta loose and creamy like porridge or mashed potatoes for a hearty accompaniment or main dish; others like it drier and firmer so it can be sliced, then grilled, toasted or baked. The firmer one makes a terrific base for anything from breakfast to canapés. Have leftovers? Even if originally creamy and loose, polenta will become firm when refrigerated. To make it creamy again, just add some liquid when you reheat it.

Basic Polenta

Basic Polenta

YIELD: Makes 6 servings

INGREDIENTS:

5 cups water, milk or chicken or vegetable broth

1 cup medium cornmeal

Coarse salt and freshly ground black pepper, to taste

4 tablespoons extra virgin olive oil or unsalted butter

DIRECTIONS: Pour the liquid into a large sturdy saucepan over high heat; whisk in cornmeal. Stirring frequently with a long wooden spoon, bring mixture to a boil. Continue cooking and frequently stirring until it begins to pop or spit; reduce heat to low and stir and scrape bottom of pan to keep it from sticking or scorching. When it is thickened and starts to pull away from pan, about 45 minutes, it is done. Remove from heat, season with salt and pepper and stir in olive oil or butter. Serve immediately with sauce, gravy or grated cheese or transfer to bowl or container, cover and chill until set. When ready to serve, cut into pieces; toast or grill; then add any canapé topping or spread you desire.

Creamy Polenta with Three Cheeses

Creamy Polenta with Three Cheeses

YIELD: Makes 6 servings

INGREDIENTS:

3 cups milk

2 cups water

3 tablespoons unsalted butter

1⁄₃ cup shredded cheddar cheese

1⁄₃ cup shredded fontina cheese

1⁄₃ cup grated Parmesan cheese

DIRECTIONS: Prepare basic polenta (above) according to instructions but use 3 cups milk and 2 cups water. When polenta is done, remove from heat and stir in the butter and cheeses while it is hot enough to melt them. Serve immediately with pot roast, stew, chili, tomato sauce or on its own with a crunchy green salad.

Polenta with Sauteed Mushrooms

Polenta with Sauteed Mushrooms

 

YIELD: Makes 6 servings

INGREDIENTS:

1 recipe for basic polenta, chilled and cut into 2-inch by 2-inch squares, toasted or grilled

2 tablespoons unsalted butter

1 tablespoon extra virgin olive oil

1 medium onion, minced

¼ cup chopped Italian flat-leaf parsley

12 ounces fresh baby portobello mushrooms, cleaned and sliced

1 clove garlic, minced

3 tablespoons dry white wine

1 tablespoon chopped fresh sage or 1 teaspoon dried

½ tablespoon balsamic vinegar

Salt and freshly ground black pepper, to taste

DIRECTIONS: Melt butter with olive oil in skillet over medium heat. Add onion and parsley and cook until onion is opaque, about 2-3 minutes. Add mushrooms. garlic, wine, and sage and cook, stirring a few times, over medium low heat until mushrooms release their liquid, about 5 minutes. Add vinegar, salt and pepper, stir, and remove from heat. Spoon over toasted polenta squares and serve hot or warm with wine or cocktails.