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Apple Brownies

Apple Brownies

Apple Brownies
Apple Brownies

INGREDIENTS:

1 stick salted butter, melted and cooled

1 cup flour

1 teaspoon cinnamon

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

3/4 cup sugar

1 large egg

1/2 cup chopped walnuts

2 large apples, peeled, cored and cut into 1/2-inch cubes (2 3/4 cups)

DIRECTIONS: Preheat oven to 350 F. Butter an 8- by 11-inch baking dish. Mix together flour, cinnamon, baking powder, salt and baking soda in a medium bowl. In a large bowl, beat together butter, sugar and egg for about 2 minutes. Add walnuts and apples. Stir by hand until mixed. Add flour mixture and mix. Spread batter in pan and bake for 40 minutes or until golden brown and slightly firm. Let cool for 30 minutes and cut into 12 bars before serving.

Baked Apples

Baked Apples
Baked Apples

INGREDIENTS:

4 large baking apples

4 tablespoons butter, softened

1/2 cup brown sugar

3/4 teaspoon cinnamon

1/4 cup chopped pecans

DIRECTIONS: Preheat the oven to 375 F. Wash and core apples, leaving enough of the core at the base of the apple to contain the filling. Combine the butter, brown sugar, cinnamon and chopped pecans in a small bowl. Roll log shapes of the mixture and press enough into each apple to fill the core. Fill a 2-quart baking dish with about 3/4 cup water, or enough to cover the bottom. Place the apples upright in the dish. Bake for one hour or until the apples are soft and the filling is browned.

Apple Cake

Apple Cake
Apple Cake

INGREDIENTS:

1/2 cup flour

2/3 cup sugar

1 tablespoon baking powder

1/8 teaspoon salt

1/3 cup milk

3 eggs

2 tablespoons oil

1/2 teaspoon vanilla extract

4 apples

3 tablespoons unsalted butter, melted

zest of one lemon

DIRECTIONS: Mix together flour, 1/3 cup sugar, baking powder and salt in a large bowl. In a medium bowl, combine milk, 2 eggs, oil and vanilla extract. Add to dry ingredients until combined (use a spoon or fork) Peel and slice apples (thin slices). Mix into batter. Pour batter into a 9-inch springform pan. Bake at 400 F. for 25 minutes until golden. Remove from oven. Leave the oven on at 400 F. Combine melted butter, 1 egg, 1/3 cup sugar and lemon zest. Pour over cake and bake cake for another 10 minutes. Loosen cake from pan sides while hot to prevent sticking. Cool and serve.

Apple Crisp

Apple Crisp
Apple Crisp

YIELD: Makes 4 to 6 servings

INGREDIENTS:

4 cups sliced and pared apples

1/4 cup orange juice

1/4 cup sugar

3/4 cup flour

1/2 teaspoon cinnamon

1/3 cup butter

DIRECTIONS: Mound apples in a buttered pie plate and pour orange juice over them. In a separate bowl, combine sugar, flour, and cinnamon. Cut in butter until mixture is crumbly. Sprinkle mixture over apples. Bake at 375 F for 45 minutes or until apples are tender and topping is crisp.

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The Setauket Fire Department Auxiliary will hold a Pancake Breakfast fundraiser on Sunday, Sept. 25 from 8 a.m. to noon at the Setauket Fire Department, 9 Arrowhead Lane, East Setauket. Breakfast includes pancakes, bacon, sausage, coffee, tea and hot chocolate. Themed baskets will be raffled off at $1 per ticket or 6 for $5. Grand raffle prize is a Weber Grill for $5 per ticket. Admission is $8 adults, $5 children ages 2 to 9, under 2 years free. A portion of the proceeds will be donated to Stony Brook Children’s Hospital and the Suffolk County Volunteer Firefighter’s Burn Center. For more information, call Karen at 631-365-2518.

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Whether you’re a fitness junkie, busy parent, sleep-deprived student or diehard sweet tooth, peanut butter is an ingredient that sticks for all of life’s moments. With a healthy boost of protein and energy, peanut butter is perfect as a reliable family meal. Try these delicious winning recipes from Southern Peanut Growers’ 2016 annual PB My Way recipe contest.

Veggie Sammies with Peanut Butter Satay Sauce

Grand Prize Winner: Take lunchtime to a new level by smothering your sandwich with a savory PB satay sauce. Save the extra sauce for a healthy veggie dip at snack time. Recipe courtesy of Ben M., San Francisco, California

Veggie Sammies with Peanut Butter Satay Sauce
Veggie Sammies with Peanut Butter Satay Sauce

YIELD: Serves 2

INGREDIENTS:

4 tablespoons creamy peanut butter

3 tablespoons lime juice

2 tablespoons water

4 teaspoons hoisin sauce

2 teaspoons soy sauce

2 teaspoons sriracha sauce

2 French baguette rolls (6 inches each)

1/2 cup sliced cucumber

1/2 cup sliced white onion 1

/2 cup sliced red bell pepper

1/2 cup sliced purple cabbage

1/2 cup fresh cilantro

DIRECTIONS: In small bowl, combine peanut butter, lime juice, water, hoisin sauce, soy sauce and sriracha sauce. Mix well. Spread sauce on both sides of bread; then layer with cucumber, onion and bell pepper. Top with cabbage and cilantro leaves.

Peanut Apple Chicken Curry

Family-tested Winner: A grown-up twist on the classic peanut butter and apple pairing, this new take on a traditional Indian dish is a total palate pleaser. It’s easy enough for a weekday meal that the family is sure to love. Recipe courtesy of Jess A., Berkeley, California

Peanut Apple Chicken Curry
Peanut Apple Chicken Curry

YIELD: Serves: 4

INGREDIENTS:

 

1 tablespoon olive oil

2 cloves garlic, minced

2 teaspoons curry powder

1/4 cup scallions, chopped

1 cup creamy peanut butter

2 teaspoons rice wine vinegar

1 3/4 cups apple juice

1 3/4 cups coconut milk

1/4 cup brown sugar

1/4 teaspoon cayenne pepper (optional)

Chicken:

2 tablespoons olive oil

1/2 small yellow onion, chopped

1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch strips

1 medium apple, peeled, cored and chopped

salt, to taste pepper, to taste

cooked rice (optional)

DIRECTIONS: To make sauce: In medium to large saucepan, heat oil over medium heat. Add garlic, curry powder and scallions. Saute 1 minute. Add peanut butter, vinegar, apple juice, coconut milk, brown sugar and cayenne pepper. Bring to simmer, reduce heat and cook over low heat, stirring frequently, about 10 to 15 minutes. Meanwhile, in large skillet, heat oil. Add onion and stir fry about 2 to 3 minutes until onions start to become opaque. Add chicken and apples, and stir until chicken is cooked completely. Add peanut sauce and cook until heated evenly, about 2 to 5 minutes. Season with salt and pepper, to taste. Serve warm over rice, if desired.

Source: Southern Peanut Growers

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Perfect Peach Pie

Roasted White Peaches with Honeycomb and Vanilla Ice Cream

YIELD: Serves 8

INGREDIENTS:

1 cup sugar, divided

Roasted White Peaches with Honeycomb and Vanilla Ice Cream
Roasted White Peaches with Honeycomb and Vanilla Ice Cream

1 lemon, zested

4 ripe but firm white peaches, halved and pitted

2/3 cup water, plus 2 tablespoons, divided

nonstick cooking spray

1/3 cup honey

1 1/2 teaspoons baking soda

4 cups Breyers Natural Vanilla Ice Cream, divided

honeycomb (optional)

DIRECTIONS: Heat oven to 425 F. In a small bowl, whisk 3 tablespoons sugar and lemon zest for about 1 minute or until sugar is fragrant and moist. Arrange peaches, cut side up, in 13-by-9-inch baking dish. Pour water into dish. Sprinkle lemon sugar mixture over peaches and roast 25-30 minutes or until peaches are slightly softened and have released their juices. Meanwhile, lightly spray cooking spray on small baking sheet. In a medium-heavy saucepan over high heat, bring remaining sugar, honey and 2 tablespoons water to boil, stirring constantly.

Reduce heat to medium-high and cook, without stirring, about 5 minutes or until candy thermometer reaches 305 F. Remove from heat and whisk in baking soda until blended and mixture begins to bubble. Gently pour hot mixture onto prepared baking sheet and cool. Spoon 1/2 cup ice cream into each of 8 bowls. Top with warm roasted peaches and warm juices. Sprinkle with honeycomb pieces if desired and serve immediately.

Source: Breyers

Perfect Peach Pie

YIELD: Makes 1 pie

Perfect Peach Pie
Perfect Peach Pie

INGREDIENTS:

Pastry for two-crust pie

2 1/4 cups flour

1/2 teaspoon salt

1/4 cup vegetable shortening

1/2 cup cold butter, cut up

ice water

1 egg white

Filling

6 cups peeled and sliced peaches

1/2 cup sugar

1 tablespoon lemon juice

1 teaspoon cinnamon

1/3 cup flour

DIRECTIONS: In a large bowl mix the flour and salt. With a pastry blender or fork cut in the shortening and butter until mixture resembles coarse crumbs. Sprinkle in 4 to 6 tablespoons ice water, 1 tablespoon at a time. Mix lightly with fork after each addition, until dough is just moist enough to hold together. Shape dough into two balls, one slightly larger. Wrap and refrigerate for 30 minutes or overnight (if chilled overnight, let stand at room temperature for 30 minutes). Roll out crusts on a lightly floured surface. Roll out the smaller half of the pastry and place in a pie plate. Sprinkle with sugar to prevent it from getting soggy.

Toss sliced peaches in large bowl with remaining ingredients, then spoon mixture into pie crust. Place the second half of the pie crust on top; cut slits and brush egg white over it. Bake for 45 to 50 minutes at 425 F or until the crust is golden. Serve warm or cold.

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Zoe Anaxagorou, 4, from Port Jeff screams with joy during the Greek Festival Sunday. Photo by Bob Savage
A young man gets sprayed at the cooling tent during the Greek Festival in Port Jefferson Sunday. Photo by Bob Savage
Adreana Scaduto, 2, of Port Jeff Station waves from a ride during the Greek Festival Sunday. Photo by Bob Savage
A Greek Festival attendee tries her hand at darts during the Greek Festival in Port Jefferson Sunday. Photo by Bob Savage
Eliana Presso, 3, from Wading River takes a ride during the Greek Festival Sunday. Photo by Bob Savage
Children enjoy the Fun Slide at the Greek Festival Sunday. Photo by Bob Savage
Food vendors play a large role during the annual Greek Festival in Port Jefferson. Photo by Bob Savage
Toddler Alexa Verderosa from Shoreham enjoying her ice during the Greek Festival Sunday in Port Jefferson. Photo by Bob Savage
Greek Festival goers shopping at a jewelry vendor Sunday. Photo by Bob Savage
One of the many carnival rides on site at the Greek Festival in Port Jefferson. Photo by Bob Savage
Young boys on an amusement park style ride during the Greek Festival Sunday in Port Jefferson. Photo by Bob Savage
Family photos taken in one of the festival cut-outs during the Greek Festival in Port Jefferson Sunday. Photo by Bob Savage
A view of the Greek Festival in Port Jefferson from atop the Ferris Wheel. Photo by Bob Savage
Thumbs up for the Greek food available at Port Jefferson's Greek Festival. Photo by Bob Savage
Cosmo Austine, 3, from Nesconset gets his face painted during the Greek Festival in Port Jefferson Sunday. Photo by Bob Savage

Port Jefferson’s 2016 Greek Festival kicked off Aug. 18 and has three remaining dates from Aug. 26 to Aug. 28. The annual cultural celebration is hosted by the Greek Orthodox Church of the Assumption at Port Jefferson and features food, activities, music, fireworks and more.

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Spiced Green Tea Smoothie

Between balancing work with family and friends, squeezing in a healthy meal can be hard, and finding time for a workout can be even harder. A busy lifestyle demands quick, portable and convenient foods that let you refuel your body with better health in mind. A cool and refreshing superfood smoothie can give you a much-needed boost when your energy is dragging. Staying properly hydrated doesn’t have to be difficult. Try these delicious smoothies for a refreshing and delicious way to hydrate.

Superfood Smoothie

Superfood Smoothie
Superfood Smoothie

YIELD: Serves 2

INGREDIENTS:

1 1/2 cups frozen blueberries

1 cup low-fat or fat-free milk

1 banana, sliced

2 tablespoons honey

1 tablespoon vanilla extract

1 teaspoon lemon juice

1/2 cup ice

DIRECTIONS: In blender, blend all ingredients until smooth. Pour into two glasses and serve.

 

Almond Cherry Smoothie

Almond Cherry Smoothie
Almond Cherry Smoothie

YIELD: Makes 1 serving

INGREDIENTS:

1 cup unsweetened almond milk

1 tablespoon chia seeds

1/2 frozen banana

1 cup frozen dark cherries

1 tablespoon almond butter

DIRECTIONS: In blender, combine almond milk, chia seeds, banana, cherries and almond butter, and mix until smooth.

Recipe courtesy of Natalie Coughlin

 

Spiced Green Tea Smoothie

Spiced Green Tea Smoothie
Spiced Green Tea Smoothie

YIELD: Makes 1 serving

INGREDIENTS:

3/4 cup strong green tea, chilled

1/8 teaspoon cayenne pepper

Juice of 1 lemon

2 teaspoons agave nectar

1 small pear, skin on, cut into pieces

2 tablespoons fat-free plain yogurt

6-8 ice cubes

DIRECTIONS: Blend all the ingredients until smooth.

 

Rosy Red Superfood Smoothie

Rosy Red Superfood Smoothie
Rosy Red Superfood Smoothie

YIELD: Makes 3 servings (1 cup each)

INGREDIENTS:

2 cups cubed watermelon

1 cup fresh or frozen raspberries

1 cup raspberry kefir

2 tablespoons orange juice concentrate

2 tablespoons hemp seeds

2 tablespoons agave syrup ice (optional)

DIRECTIONS: Place all ingredients in blender and blend until smooth.

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Above, members of the Rythmos Hellenic Dance Group perform for festivalgoers in a previous year. File photo

By Heidi Sutton

Lovers of all things Greek will gather at the Greek Orthodox Church of the Assumption, 430 Sheep Pasture Road, Port Jefferson, next week when the church holds its 55th annual Greek Festival from Aug. 18 to 28.

Running for two consecutive weekends this year, the event will feature carnival rides, face painting, games, music by Asteri Entertainment, traditional Hellenic dance performances by the Rythmos Hellenic Dance Group and culinary delights. Authentic mouth-watering foods such as gyros, moussaka, tiropita, souvlaki and spanakopita will be served up, along with sweet desserts such as melomacrona, galaktoboureko, kourabiedes, koulourakia, baklava and loukoumades, a fried dough pastry favorite. Guided tours of the church will be available throughout the day, and vendors will be offering Greek art, jewelry, souvenirs, icons and much more.

One of the main attractions at the festival is the over-the-top sweepstakes that the church holds. This year 315 prizes will be awarded. Prizes range from cars —a 2017 Mercedes Benz GLC 300 4Matic is first prize — to an Apple watch, cash prizes, 15-inch Tablet Laptop, a Bose Home Theater System, Xbox One, Mets tickets, Yankees tickets, a digital camera, gift cards and much more. Tickets for the sweepstakes are $100 each, limited to 4,999 tickets — meaning that one out of 16 will win a prize. The drawing will be held on Aug. 28 at 7 p.m.

The festival will take place on Aug. 18 from 5 to 10 p.m., Aug. 19 from 5 to 11 p.m., Aug. 20 from 1 to 11 p.m., Aug. 21 from 1 to 10 p.m., Aug. 26 from 5 to 11 p.m., Aug. 27 from 1 to 11 p.m. and Aug. 28 from 1 to 10 p.m. Fireworks will be held on Aug. 19, 20, 26 and 27 at 9:30 p.m. Free shuttle buses will pick up festival attendees from Ward Melville High School, Earl L. Vandermeulen High School, Port Jefferson Ferry and the Long Island Rail Road station to transport them to festival grounds, making parking at this popular event a breeze.

Admission to the festival is $2 per person, children under 12 free. For more information, call the church office at 631-473-0894 or visit www.portjeffgreekfest.com.

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Lemon Tea Bread

Lemon Tea Bread

Lemony herbs and lemon juice give this bread its flavor.

YIELD: Makes one loaf

INGREDIENTS:

3/4 cup milk

1 tablespoon finely chopped lemon balm

1 tablespoon finely chopped lemon thyme, and/or 1 tablespoon finely chopped lemon verbena

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

6 tablespoons butter or margarine, at room temperature

1 cup sugar

2 eggs

1 1/2 tablespoons grated lemon zest

Juice of two lemons

Confectioners’ sugar

DIRECTIONS: Preheat oven to 325 F. Butter a 9- by 5-inch 3-inch-deep pan. Heat milk gently with herbs, set aside and let cool. Mix the flour, baking powder and salt together in a bowl. In another bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each. Add the lemon zest. Gently fold in flour alternately with the herbed milk, until the batter is blended. Put the batter into the prepared pan. Bake for about 50 minutes or until a toothpick inserted in the center comes out dry. Remove from pan onto wire rack that is set over waxed paper. Pour lemon glaze (juice of two lemons and 2/3 cup confectioners’ sugar) over the still-hot bread. Garnish with some freshly grated zest.

Lavender Olive Oil Cake with Honeyed Ricotta

The lavender honey gives this cake a fresh, slightly floral aroma, but you can try using different types of honey in this recipe to subtly vary the flavor.

YIELD: 8 to 10 servings

INGREDIENTS:

Pillsbury Baking Spray with Flour

1 3/4 cups Pillsbury BEST All Purpose Flour

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup sugar

1 tablespoon finely grated orange peel

1 tablespoon culinary lavender, crushed, plus additional 1 to 2 tablespoons for garnish

1/4 teaspoon freshly ground black pepper

2/3 cup plain yogurt

3 large eggs

2/3 cup Crisco Pure Olive Oil

1 teaspoon vanilla extract

3/4 cup heavy cream

3 tablespoons honey

3/4 cup ricotta cheese, at room temperature

DIRECTIONS: Heat oven to 350 F. Spray a 9- by 5-inch loaf pan generously with baking spray; set aside. Combine flour, baking powder and salt in a small bowl. Whisk together sugar, orange peel, lavender and pepper in a large mixing bowl until evenly distributed. Add yogurt, eggs and olive oil; continue whisking until smooth. Whisk in vanilla. Add flour mixture and gently whisk in until just combined. Scrape batter into prepared pan. Bake 55 minutes or until a toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan and cool completely. Whip cream with an electric mixer until soft peaks form. Add honey and continue to whip until stiff. Add ricotta, a dollop at a time, and beat until fluffy. Slice cake. Top slices with honeyed ricotta cheese and sprinkle with lavender.

 

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No Bake Peanut Butter Bars

Here are some delicious quick desserts when you just have a craving for something sweet.

No Bake Peanut Butter Bars

YIELD: 16 bars

INGREDIENTS:

1/2 cup salted butter, melted

1 cup graham cracker crumbs (about 8 full sheets)

1 cup powdered sugar

3/4 cup and 2 tablespoons creamy peanut butter (not natural style)

1 cup semi-sweet chocolate chips

DIRECTIONS: Line a 8-by-8 or 9-by-9 square baking pan with aluminum foil. Set aside. In a medium bowl, mix the melted butter, graham cracker crumbs, and powdered sugar together until combined. Stir in 3/4 cup of peanut butter. Spread into prepared baking pan. In a small bowl, microwave 2 tablespoons of peanut butter with the chocolate chips until melted. Stir until smooth. Spread over peanut butter layer. Chill until completely firm, at least 3 hours. Allow to sit at room temperature for 10 minutes before cutting. Bars stay fresh for 5 to 7 days stored in the refrigerator. Serve chilled. (Setting them out for a few hours at room temperature for serving is OK.) Bars can be frozen up to 2 months. Thaw overnight in the refrigerator.

Two Minute Apple Tart
Two Minute Apple Tart

Two-Minute Apple Tart

YIELD: Serves 8

INGREDIENTS:

1 refrigerated ready-to-use pie crust

1 pound apples, cored and sliced

2 tablespoons cold butter

1/4 cup granulated sugar

1 teaspoon cinnamon

DIRECTIONS:

Heat oven to 425 F. Remove pie crust from refrigerator and warm to room temperature, about 15 to 20 minutes. Unroll crust and place it on large baking sheet. Arrange sliced apples on crust, leaving about two inches of space around edge. Chop cold butter into small bits and scatter over apples. Mix sugar and cinnamon together and sprinkle over apples. Fold two-inch section of open pie crust over apples — this will not cover apples, but contain them inside crust. Bake 20 to 25 minutes until crust is golden brown and apples are just soft.

Easy Plum Tart
Easy Plum Tart

Easy Plum Tart

YIELD: Serves 10

INGREDIENTS:

¾ cup canned almond pastry filling

1 refrigerated premade pie crust

4 medium plums, sliced

DIRECTIONS: Spread canned almond pastry filling on pie crust (rolled out to 12 inches on parchment-paper-lined cookie sheet), leaving 2-inch border; top with plums, fold in edges, and bake at 400 F for 30 to 35 minutes or until crust is golden and filling is bubbling.

 

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By Bob Lipinski

‘Drink wine in winter for cold, and in summer for heat.’

— Henry G. Bohn 1796–1884, British publisher, ‘Handbook of Proverbs,’ 1855

For centuries wines have been bottled in glass containers (bottles) and enjoyed by millions of drinkers, novices and connoisseurs alike.

Over the past few decades, wineries have sought alternative containers for consumers to enjoy their red, white and rosé (blush) wines. Some of the ideas are: aluminum cans similar to a six-pack of beer, aluminum bottles, single servings of wine in a plastic glass, plastic wine bottles, bottles made from cardboard (plastic lined), Tetra Pak cartons (they house tomato sauce), AstraPouch (Capri Sun) ceramic bottles (Lancer’s Rosé) and yes even in a paint can!

By far, the best alternative package for wine is the “bag-in-the-box” or BiB for short. BiB packaging refers to a food-grade, plastic bag hidden inside a cardboard box fitted with a tap for serving and a handle for transport. The BiB was invented by U.S. chemist William R. Scholle in 1955 for the safe transportation and dispensing of battery acid. In 1965, the idea was patented and became the Wine Box thanks to Thomas Angove (1918–2010), a winemaker from Renmark, South Australia.

BiB comes in various sizes, including 1.5-liter (2 bottles), but the 3-, 4-, and 5-liter containers are the most common. It easily fits inside the refrigerator and is ideal for dispensing a single or multiple glasses of wine. BiB is ideal for the outdoor locations where glass may not be appropriate or accepted — swimming pools, outdoor concerts, picnics, barbecues, sporting events, parks and beaches.

Once opened, BiB can easily last several weeks before a replacement is needed. In years past, the quality of some offerings was low-end, appealing to the “jug drinkers.” However, the past few years has seen not only the quality dramatically improve but also the offerings. You can purchase cabernet sauvignon, merlot, Shiraz, Riesling and many others.

Two of my recent favorite brands are Archer Roose and Bota Box:

Archer Roose Sauvignon Blanc (3-liters) Central Valley, Chile: Aroma of stone fruit and kiwi is followed by a crisp, clean flavor of tropical fruit, and lemon, with hints of tartness.

Archer Roose Carmenère (3-liter) Maipo, Chile: Full bouquet and flavor of spicy plums, black raspberries, cherries and black pepper. Medium-bodied with subtle flavors of mint, herbs and dark chocolate.

Archer Roose Cabernet Sauvignon (3-liter) Maipo, Chile: Deeply colored with a bouquet and taste of black currants, blackberries and cherries. Medium-bodied with flavors of chocolate-cherry and spices.

Bota Box Chardonnay (3-liter) California: Bouquet and flavor of baked bread, pineapple and apples. Off-dry with just the right amount of citrus to keep it interesting.

Bota Box 2014 Sauvignon Blanc (3-liter) California: Aroma and flavor of melon, mint and orange blossoms. Light-bodied with plenty of flavor.

Bota Box 2014 Night Hawk Black (3-liter) California: Ruby-colored with a luscious bouquet and off-dry taste of blackberries, cherries and jam.

Bob Lipinski, a local author, has written 10 books, including “101: Everything You Need to Know About Vodka, Gin, Rum & Tequila” 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].

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