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By Bob Lipinski

Bob Lipinski

Yes, I know it’s winter, with bitter cold days and even colder nights, and some parts of the country are probably experiencing snow or ice, which makes things even colder and more miserable.

Now, do people near the equator only drink chilled white wine and those near the poles drink only room temperature red wine? Certainly not to both statements.

Yet, during cold weather, we still drink cold beer, and we serve most of our cocktails cold or very cold, especially a martini, which we drink “arctic cold.” So, what’s wrong with serving a glass of a chilled white or red wine?

Here are some chillable wines for cold weather…

2022 Brigid ‘Pinot Noir,’ Marlborough, New Zealand. (9.5% alcohol; 80 calories per serving) Has a “Nutrition Facts” chart, like on a box of cereal, displayed on the back label. Light ruby with notes of cranberry, dried flowers, citrus, and tart cherry with hints of herbs and wet earth. A flavorful, easy to drink wine. A great accompaniment to cheese fondue.

NV Riunite Lambrusco, Emilia-Romagna, Italy. A perennial favorite since the 1970s. Although I’m not a stranger to this wine, I’ve not had a bottle in many years. It’s frizzante (lightly effervescent) and semi-sweet, with a luscious aroma and flavor of raspberry, rhubarb, and plum, with a bitter almond aftertaste. Try with a dish of salami, mortadella and provolone.

2024 Georges Duboeuf ‘Beaujolais Nouveau,’ France. (Made from Gamay grapes). Bright red colored; intensely fruity with hints of cherry, cotton candy, hibiscus, and red lollipops. Aftertaste of boysenberry, red currants, and spices. Drink with a spicy pepper, grilled cheese sandwich.

2020 Domaine Sérol ‘Oudan’ Côte Roannaise, Loire Valley, France. (100% Gamay grapes.) Oudan is a plot of hillside land on granitic soil, first planted by Stéphane Sérol over 20 years ago. Cherry-colored with a fruity aroma and taste of strawberry, red apple, and herbs. Hints of black pepper, potting soil, and fennel. A Margherita pizza says it all!

2023 Quinta da Lixa, Alvarinho ‘Pouco Comum,’ Vinho Verde, DOC, Portugal. Perfumed, with notes of honeysuckle, white peach, lemon, orange, and pear. Hints of green peas and pineapple. Pairs well with fish tacos.

2023 Quinta d’Amares, ‘Loureiro’ Vinho Verde, DOC, Portugal. Light citrine color; notes of perfume, lemon, bay leaf, and apricot. Nuances of minerals, peach, and melon. A delightful wine for hot and cold weather. Serve with a hearty bowl of fish chowder.

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 consults and 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].

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Photo courtesy Girl Scouts of Suffolk County

The Girl Scouts of Suffolk County will kick off in-person “booth sales” for Girl Scout Cookies this weekend, starting on Friday, January 31.

In addition to in-person sales, customers can easily locate their nearest cookie booth by visiting the “Cookie Locator” on the Girl Scouts of Suffolk County’s website and searching by ZIP Code. For those who prefer online shopping, Girl Scouts are using the Digital Cookie platform to go beyond the booth and share their personalized cookie sites with QR codes and emails.

This year’s cookie lineup includes beloved classics including Thin Mints, Samoas, and Tagalongs. The 2025 season also marks the final opportunity for customers to purchase the S’mores cookie, which will be discontinued after this year. This year, all Girl Scout Cookies are priced at $7 a box, with a portion of the sales going directly to the troop from which customers make a purchase.

“The Girl Scout Cookie Program is the world’s largest girl-led entrepreneurial endeavor, teaching participants valuable skills such as goal setting, decision making, money management, people skills, and business ethics,” said Tammy Severino, CEO of Girl Scouts of Suffolk County. “Proceeds from cookie sales directly support local Girl Scout troops, funding activities like camping trips, community service projects, and educational programs.”

The 2025 cookie season runs through April 22, with availability and dates varying by location. Customers are encouraged to support their local Girl Scouts by purchasing cookies at booth sales or through the Digital Cookie platform.

For more information, please visit the Girl Scouts of Suffolk County’s website at www.gssc.us.

About Girl Scouts of Suffolk County 

Since 1968, Girl Scouts of Suffolk County has been committed to building girls of courage, confidence, and character who make the world a better place. Girl Scouts helps girls develop their full individual potential; relate to others with increasing understanding, skill, and respect; develop values to guide their actions and provide the foundation for sound decision-making; and contribute to the improvement of society through their abilities, leadership skills, and cooperation with others. Follow Girl Scouts of Suffolk County on Facebook, X, Instagram, YouTube and LinkedIn.

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Championship Guac

By Heidi Sutton

The best watch parties have two things in common: good food and good company to root for your team with. Kick off your football feast on on Feb 9, Super Bowl Sunday,  with touchdown-worthy apps made with a game day favorite — avocados — to amp up the crowd, courtesy of Culinary.net.

Championship Guac
Championship Guac

YIELD: Serves 8 

INGREDIENTS: 

5 large avocados, peeled and pitted

1 lemon juice only

1/2 cup white onion finely chopped

1 cup tomatoes diced

1/2 cup cilantro chopped

1 pound fried bacon

1/2 teaspoon garlic powder

salt and pepper to taste

tortilla chips for serving 

DIRECTIONS:

In a bowl, use fork to mash the avocados and lemon juice until creamy. Then add the onion, tomatoes and cilantro. Cut the bacon into squares then place it in a hot skillet over medium heat and cook 15 minutes, or until golden. Transfer to a plate to drain excess fat and let cool. Add the bacon, garlic powder, salt and pepper, to taste, to the guacamole; mix well. 

To serve, put guacamole in bowl and serve with tortilla chips.

Gronkamole
Gronkamole

YIELD: Makes 4 servings

INGREDIENTS: 

2 large avocados

1 teaspoon lemon juice

3/4 cup chicken breast cooked and shredded

1/4 cup blue cheese crumbled

3 tablespoons Buffalo sauce

salt to taste

corn chips for serving

carrot sticks for serving

DIRECTIONS:

In a small bowl, mash avocados and stir in lemon juice. Add chicken, blue cheese and Buffalo sauce to guacamole mixture. Add salt, to taste. Serve with corn chips or carrot sticks, if desired.

Tuna Stuffed Avocado
Tuna Stuffed Avocado

YIELD: Serves 2

INGREDIENTS: 

1 can tuna fish

1/4 cup whole kernel cooked corn

1 tablespoon minced parsley

1 avocado

lemon wedges for serving

DIRECTIONS:

In bowl, combine tuna, corn and minced parsley. Halve avocado and carefully remove seed. Divide tuna mixture between avocado halves. Serve with lemon wedges.

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Improve fatigue, mood, headaches and itchy skin

By David Dunaief, M.D.

Dr. David Dunaief

Brrr! It’s been super cold this winter, and heating systems have been in overdrive. All the dry heat pumping into our homes, offices and cars can have a dehydrating effect on our bodies. Symptoms of dehydration can range from itchy skin and constipation to fatigue, mood changes and headaches. Our dry throats and sinuses can also make us uncomfortable and more susceptible to irritations and viruses. More serious complications of dehydration can include migraines, heart palpitations and heart attacks. 

Let’s look at techniques for improving hydration and reducing the symptoms and consequences of all this dry air.

Improve ambient humidity

Measure the humidity level in your home with a hygrometer and target keeping it between 30 and 50 percent (1). When the temperature outside drops below 10 degrees Fahrenheit, lower this to 25 percent. You can add moisture to the air in several ways. Use cool mist humidifiers, keep the bathroom door open after you shower or bathe, and place bowls of water strategically around your home, including on your stovetop when you cook or on radiators. If you use humidifiers, take care to follow the manufacturer’s care instructions and clean them regularly, so you don’t introduce mold or bacteria into the air.

Reduce headaches and migraines

A review of studies found that those who drank four cups or more of water had significantly fewer hours of migraine pain than those who drank less (2). Headache intensity decreased as well.

Decrease heart palpitations

Heart palpitations are common and are broadly felt as a racing heart rate, skipped beat, pounding sensation or fluttering. Although they are not usually life-threatening, they can make you anxious. Dehydration and exercise contribute to this (3). Palpitations can be prompted when we don’t hydrate before exercising. If you drink one glass of water before exercise and continue to drink during exercise, it will help avoid palpitations.

Lower your heart attack risk

The Adventist Health Study showed that men who drank more water had the least risk of death from heart disease (4). Group one, which drank more than five glasses of water daily, had less risk than group two, which drank more than three. Those in group three, which drank fewer than two glasses per day, saw the lowest benefit, comparatively. For women, there was no difference between groups one and two, although both fared better than group three. The reason for this effect, according to the authors, may relate to blood or plasma viscosity (thickness) and fibrinogen, a substance that helps clots form.

Resolve decreased concentration and fatigue

Mild dehydration resulted in decreased concentration, subdued mood, fatigue and headaches in women in a small study (5). Dehydration was prompted by walking on a treadmill and taking a diuretic (water pill) prior to the exercise. Results were compared to a control group that did not take the diuretic. The authors concluded that adequate hydration was needed, especially during and after exercise.

Consume hydrating foods

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How much water you need to drink depends on your diet, activity levels, environment and other factors. In a review article, researchers analyzed the data, but did not find adequate studies to suggest that eight glasses a day is a magic number (6). It may be too much for some patients.

You can increase your hydration by altering your diet. Diets with a focus on fruits and vegetables increase water consumption (7). As you may know, 95 percent of the weights of many fruits and vegetables are attributed to water. An added benefit is an increased satiety level without eating calorically dense foods.

In a review, it was suggested that caffeinated coffee and tea don’t increase the risk of dehydration, even though caffeine is a mild diuretic (8). With moderate amounts of caffeinated beverages, the liquid in them has a more hydrating effect than its diuretic effect. Remember that salty foods can dehydrate you, including soups, breads and pastries, so try to avoid these.

It is important to stay hydrated to avoid uncomfortable — and sometimes serious — complications. Diet is a great way to ensure that you get the triple effect of high nutrients, increased hydration and sense of feeling satiated without calorie-dense foods. However, don’t go overboard with water consumption, especially if you have congestive heart failure or open-angle glaucoma (9).

References:

(1) epa.gov (2) Handb Clin Neurol. 2010;97:161-72. (3) my.clevelandclinic.org. (4) Am J Epidemiol 2002 May 1; 155:827-33. (5) J. Nutr. February 2012 142: 382-388. (6) AJP – Regu Physiol. 2002;283:R993-R1004. (7) Am J Lifestyle Med. 2011;5(4):316-319. (8) Exerc Sport Sci Rev. 2007;35(3):135-140. (9) Br J Ophthalmol. 2005:89:1298–1301.

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

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Vegetarian stuffed peppers

By Heidi Sutton

These weeknight-friendly vegetarian stuffed peppers are packed with protein in the form of black beans and brown rice and loaded with sautéed onions, corn, and tomatoes. Loved by meat-eaters and vegetarians alike, this easy, healthy dinner is sure to spice up your week. Serve with garlic bread and an arugula salad.

Vegetarian Stuffed Peppers

Recipe from Milk Means More

Vegetarian stuffed peppers

YIELD: Makes 6 servings

INGREDIENTS: 

6 large sweet bell peppers

1 tablespoon butter

1/2 cup diced sweet onion

1 cup cherry tomatoes, sliced in half

1 cup frozen corn, thawed

1 1/2 cups canned black beans, drained   and rinsed

2 cups cooked brown rice

1 large egg

1/2 teaspoon chipotle chili powder

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1 1/2 + 1/2 cups shredded sharp cheddar cheese, divided

DIRECTIONS:

Preheat the oven to 350º F. Line a rimmed half sheet pan with non-stick aluminum foil.

Slice the tops off of the sweet bell peppers. Use a spoon to scoop the seeds and white membranes from the insides of the peppers. Discard the pepper tops and seeds. Place the peppers onto the prepared half sheet pan; briefly set aside. In a large skillet, melt the butter over medium heat. Add onions and cook until translucent (about 5 minutes). Stir in tomatoes, corn, black beans and brown rice until combined. Remove from heat and set aside.

In a large bowl, beat the egg, then add in chili powder, oregano, salt, and pepper. Add veggie mixture to bowl and mix well. Add 1 1/2 cups of the cheddar cheese into the filling bowl and mix until well combined. Stuff the open cavities of the sweet bell peppers tightly with filling, mounding a bit of the filling over the top edge of the peppers. Sprinkle the remaining cheddar cheese over top of the filling.

Bake the stuffed peppers for 30 to 35 minutes or until filling is heated through, the peppers soften, and the exteriors begin to wrinkle. Serve immediately.

Simple Arugula Salad

YIELD: Makes 6 servings

INGREDIENTS: 

¾ cup Parmesan cheese shavings (about 1.5 ounces)*

1 small shallot

8 cups (5 ounces) baby arugula (do not use standard arugula, usually sold in bunches)

2 tablespoons extra virgin olive oil

¼ teaspoon kosher salt, plus more to taste

1 ½ tablespoons lemon juice + zest of ½ lemon

DIRECTIONS:

If necessary, shave the Parmesan cheese with a vegetable peeler. Thinly slice shallot. In large bowl, place the baby arugula, olive oil, lemon zest (optional), lemon juice, and kosher salt. Use your hands to toss everything so it’s evenly coated. Add the Parmesan shavings and shallot and toss for a few seconds until combined. Taste and add additional salt if desired.

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Brendel's Bagels opened it's Centereach location on Jan. 8. Photo courtesy of Greater Middle Country Chamber of Commerce

Brendel’s Bagels & Eatery of New York celebrated the grand opening of its Centereach location with a ribbon cutting on Jan. 8. The event was attended by members of the Greater Middle Country Chamber of Commerce, local officials including Suffolk County Leg. Nick Caracappa and community supporters. 

Located at 1311 Middle Country Road, the shop boasts its signature Newfield Pride Bagels along with an extensive breakfast, lunch and catering menu. 

“Brendel’s Bagels is proudly owned by local Middle Country residents, and the store manager, Zach, is a graduate of Newfield High School. We take immense pride in seeing our homegrown talent thrive by opening and managing businesses that enrich our community,” said Lenore Paprocky, President of the  Greater Middle Country Chamber of Commerce, in a press release.

“We look forward to many great things ahead for Brendel’s Bagels and encourage everyone to stop by, support this new local gem, and enjoy their delicious offerings. Here’s to new beginnings and continued success for our community,” she added.

Legislator Caracappa praised the business and its team, stating, “They are an incredible bunch of individuals, from owners to employees committed to the quality of their food and services and representing and participating in community events.”

Brendel’s Bagels also has locations in Syosset, Glen Cove and Hauppauge. 

Store hours are 5 a.m. to 4 p.m. Mondays through Saturdays and 5 a.m. to 3 p.m. on Sundays. For more information, call 631-320-1009.

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If you’re in need of a quick breakfast, consider starting your day with one of these tasty breakfast ideas. This on-trend Acai Bowl with Whole-Wheat Toast provides a flavorful serving of fresh fruits while Overnight Oats can be made the night before for a grab-and-go solution as you head out the door in the morning.

Acai Bowl with Whole-Wheat Toast

Acai Bowl with Whole-Wheat Toast

INGREDIENTS:

1 frozen acai smoothie pack (100 milligrams)

1 cup low-fat milk

1 medium frozen banana, sliced

1 cup fresh or frozen mixed berries

2 slices whole-wheat bread

fresh blueberries

granola

coconut flakes

DIRECTIONS:

Under warm water, thaw frozen acai smoothie pack about 5 seconds.

In blender, combine acai, milk, banana and mixed berries. Blend until smooth.

Toast bread slices to desired doneness.

Pour acai mixture into bowl and garnish with blueberries, granola and coconut flakes before serving. Serve with toast.

Overnight Oats

INGREDIENTS:

1/3 cup old-fashioned rolled oats

1/2 cup low-fat milk

1/4 teaspoon vanilla extract

2 tablespoons mixed dried fruit

1 tablespoon walnuts, chopped

1 tablespoon honey

DIRECTIONS:

In bowl or jar, combine oats, milk and vanilla extract. Cover and refrigerate overnight.

Before serving, stir in dried fruit, walnuts and honey.

Source: Family Features

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Sour Cream Chocolate Chip Coffee Cake

By Heidi Sutton

What pairs best with a hot cup of coffee on a brisk winter’s day? A coffee cake! The following recipe features a plethora of chocolate and warm cinnamon coming together in every bite of this cake enriched with sour cream. Top it with the optional glaze or not. It’s wonderful either way.

Sour Cream Chocolate Chip Coffee Cake

Recipe by Marcia Stanley

Sour Cream Chocolate Chip Coffee Cake

YIELD: Makes 16 servings

INGREDIENTS: 

Coffee Cake

1 cup finely chopped pecans, divided

1/2 cup firmly packed brown sugar

2 teaspoons ground cinnamon

2 1/2 cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/2 cup cold butter

3 eggs, slightly beaten

1 container (8 oz.) sour cream

1/3 cup milk (skim, 2% or whole)

1 1/2 teaspoons vanilla

1 cup miniature semisweet chocolate chips

Glaze (optional)

1 cup powdered sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon vanilla

2 tablespoons milk (skim, 2% or whole)

DIRECTIONS:

Preheat oven to 325°F. Generously grease a 10-inch-fluted tube pan or bundt pan. Sprinkle 1/2 cup of the pecans over the bottom of the pan and set aside.

For cinnamon filling, in small bowl stir together the remaining 1/2 cup pecans, brown sugar and 2 teaspoons cinnamon. Set aside.

In large bowl stir together flour, granulated sugar, baking powder and salt. Cut in butter until pieces resemble small peas. Make a well in the center of the flour mixture. In another bowl whisk together eggs, sour cream, 1/3 cup milk and 1 1/2 teaspoons vanilla. Pour into well in center of flour mixture. 

Add chocolate chips. Stir just until combined. Remove 1 cup of the batter and stir into the cinnamon filling. Spread about half of the remaining chocolate chip batter in prepared pan. Spoon cinnamon filling over batter in pan. Carefully spoon the remaining chocolate chip batter on top. Gently smooth top. Bake coffee cake for 45 to 50 minutes or until wooden skewer inserted near center comes out clean. Let stand in pan for 10 minutes. Invert pan on a serving plate. Remove cake from pan. Let cool at least 30 minutes.

Meanwhile, for glaze stir together all ingredients. Scrape into plastic sandwich bag. Snip off small corner of bag. Press glaze through corner of bag onto coffee cake top.

 

 

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It’s back! Resurrection Byzantine Catholic Church, 38 Mayflower Ave., Smithtown will hold their annual Spaghetti Dinner Fundraiser in the church’s Social Hall on Sunday, Feb. 2 from 1 p.m. to 6 p.m. Tickets are $25 adults, $15 children and includes spaghetti and meatballs, salad, dessert and coffee. Cash bar. Sit down or take out. For reservations, please call  631-332-1449 by Jan. 29. 

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Don’t fall victim to Quitters Day

By David Dunaief, M.D.

Dr. David Dunaief

It’s a shiny new year, full of possibilities. To harness the energy that accompanies flipping the calendar page, many of us have started to eat healthier, to work out more, or to manage our stress differently. Terrific!

To help us along the way, there are oodles of weight loss plans, apps, memberships and other tools on the market to help us achieve our resolutions. Still, January 10 is “Quitters Day” this year. This is the day by which most of us will abandon our plans to develop new habits. Giving up on our resolutions is so ubiquitous, it now has a designated day. Changing habits is always hard. There are some things that you can do to make it easier, though. 

Set a simple, singular goal

We often overdo it by focusing on an array of habits, like eating, exercising, sleep routines, and stress management. While these are all worthy, their complexity diminishes your chances of success. Instead, pick one outcome to focus on, and limit the number of habits involved, for example: “increase my energy by eating better and moving more.”

Consider your environment

According to David Katz, M.D., Director, Yale-Griffin Prevention Research Center, successfully changing a habit is more about your environment than it is about willpower. Willpower, Dr. Katz notes, is analogous to holding your breath underwater; you can only do it for a short time. Instead, he suggests laying the groundwork by altering your environment to make it conducive to attaining your goals. Recognizing your obstacles and making plans to avoid or overcome them reduces stress and strain on your willpower. 

According to a study, people with the most self-control use the least amount of willpower, because they take a proactive role in minimizing temptation (1). If your intention is to eat better, start by changing the environment in your kitchen to one that prompts healthy food choices.

Build a supportive network

Support is another critical element. People do best when family members, friends and coworkers help reinforce their new behaviors. In my practice, I find that patients who are most successful with lifestyle changes are those whose household members encourage them or, even better, when they participate, such as eating the same meals.

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How long does it take to build a new habit?

Conventional wisdom used to tell us that it takes about three weeks of daily practice. However, a University of London study showed that the time to form a habit, such as exercising, ranged from 18 days to 254 days (2). The good news is that, though there was a wide variance, the average time to reach this automaticity was 66 days, or about two months.

How do you choose the best diet?

US News and World Report ranks diets annually and sorts them by objective, such as weight loss, healthy eating, diabetes, heart health, etc. (3). Three of the diets highlighted include the Mediterranean diet, the DASH diet, and the Flexitarian diet, in rank order.

What do all the top diets have in common? They focus on nutrient-dense foods, they are sustainable, they are flexible, and they are supported by research. For these reasons, the lifestyle modifications I recommend are based on a combination of the top diets and the evidence-based medicine that supports them.

For instance, in a randomized cross-over trial, which means patients, after a prescribed time, can switch to the more effective group, showed that the DASH diet is not just for patients with high blood pressure. The DASH diet was more beneficial than the control diet for diabetes, decreasing hemoglobin A1C 1.7 percent and 0.2 percent, respectively; weight loss, with patients losing 5 kg/11 lbs. vs. 2 kg/4.4 lbs. It also achieved better results with HDL (“good”) cholesterol, LDL (“bad”) cholesterol and blood pressure (4).

Interestingly, patients lost weight, although caloric intake and the percentages of fats, protein and carbohydrates were the same between the DASH and control diets. However, the DASH diet used different sources of macronutrients. The DASH diet also contained food with higher amounts of fiber, calcium and potassium and lower sodium than the control diet.  

Final Tip: Don’t try to do too much at once

Here’s one more tip: take it day by day and celebrate small wins. In my experience, many patients make better progress by choosing to change one meal at a time – like starting with what they eat for breakfast or for lunch each day. Once this is a habit, they alter another meal or their between-meal snacks.

Here’s to your optimal health in 2025!

References

(1) J Pers Soc Psychol. 2012;102: 22-31. (2) Eur J of Social Psych, 40: 998–1009. (3) health.usnews.com/best-diet. (4) Diabetes Care. 2011;34: 55-57.

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

 

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