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Stuffed Peppers

Recipe courtesy of Chef Anthony Serrano

INGREDIENTS:

Stuffed Peppers

6  bell peppers, halved lengthwise and deseeded

1  tablespoon avocado oil

1  teaspoon sea salt

16 ounces Fresh Cravings Chunky Style Salsa

2  cups riced cauliflower (fresh or frozen)

2  cups shredded cheddar cheese, divided

2  pounds 80% lean ground beef, cooked, lightly seasoned and drained

1  bunch cilantro, chopped

DIRECTIONS:

Heat grill to medium-high heat. Brush both sides of bell peppers with avocado oil and season with salt. Grill peppers on each side 2-3 minutes, or until grill marks appear. Remove from heat and allow to cool slightly.

Add salsa, riced cauliflower and 1 cup cheddar cheese to cooked ground beef. Stir and return to heat until cheese begins to melt.

Place bell peppers on sheet pan or casserole dish. Use large spoon to fill peppers with ground beef mixture. Top stuffed peppers with remaining cheese.

Return to grill and grill approximately 15-20 minutes, or until cheese begins to caramelize.

Remove from heat and let cool slightly. Garnish with cilantro.

 

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HOT JAZZ Bringing a contemporary flair to classic jazz, New York City’s The Hot Sardines head to the Staller Center for the Arts on March 19. Photo courtesy of Staller Center
Ongoing

TVHS expands hours

The Three Village Historical Society, 93 North Country Road, Setauket will be open for the spring season on Thursdays, Fridays and Sundays from 1 to 4 p.m. and Saturdays from 11 a.m. to 2 p.m. for exhibit tours of SPIES! and Chicken Hill and gift shop now through May 7. For more information, call 751-3730 or visit www.tvhs.org.

Suffrage exhibit in Port Jefferson

The Port Jefferson Village Center, 101 E. Broadway, Port Jefferson celebrates Women’s History Month with an exhibit on the second floor titled Celebrating Women’s Suffrage and the Timeless Connection of Nan Guzzetta. The exhibit runs through March 31 daily from 9 a.m. to 9 p.m. Free. For more information, call 802-2160.

Thursday, March 17

Chai Center Purim Party

The Chai Center, 501 Vanderbilt Parkway, Dix Hills will host a Purim in the Jungle Party with a Megillah reading at 5:30 p.m. followed by buffet dinner, live. music, open bar and a show by Johnny Peers & The Muttville Comix Dog Show at 6:30 p.m. $22 per person. Registration required by calling 351-8672 or by visiting www.TheChaiCenter.com.

Friday, March 18

Wintertide Concert

The Port Jefferson Village Center, 101-A East Broadway, Port Jefferson continues its Wintertide Concert Series with Julia Crowe, an innovate and experimental guitarist from New York City, from 7:30 to 9 p.m. $5 donation at the door. Call 802-2160 for more information. 

Saturday, March 19

Metal for Tesla event

In honor of #GlobalRecyclingDay, the Tesla Science Center at Wardenclyff, 5 Randall Road, Shoreham will present its annual Metal for Tesla fundraiser and community event from 9 a.m. to 3 p.m. Join them for a day of recycling, upcycling, exhibits and activities for all ages with a performance by Port Jefferson’s own “School of Rock” between noon and 3 p.m. 1 Stop Snack Shop will also be on site, serving up breakfast and lunch. There’s no entry fee, but attendees are asked to bring metal to help raise funds to rebuild Tesla’s lab. For more information, call 886-2632 or e-mail [email protected].

Women’s History Walking Tour

The Whaling Museum, 301 Main St., Cold Spring Harbor presents a Women’s History Walking Tour at noon today. What was life like in a 19th-Century coastal village when many of the men were out at sea? Travel back in time and explore the lives of local women as you stroll down Cold Spring Harbor’s Historic Main Street in this educator-led walking tour. Discover the struggles these women faced, along with the challenges historians have when reconstructing their stories. Fee is $12 adults, $8 children. Price includes museum admission. To register, visit cshwhalingmuseum.org or call 367-3418.

An Evening of Irish Music/ Dance

Join Celebrate St. James for An Evening of Irish Music and Dance at the St James Community Cultural Arts Center, 176 2nd St, St James from 7 to 9 p.m. Enjoy music and songs from local musician Paul Henry  and step dancers from the renowned Mulvihill-Lynch Irish Dance Studio. Enjoy “Irish” refreshments and try your luck winning a basket of Irish treats. $20 general admission, $15 seniors. To register, call 984-0201 or visit www.celebratestjames.org.

The Hot Sardines in concert

Back by popular demand, the Hot Sardines head to Stony Brook University’s Staller Center’s Recital Hall tonight at 8 p.m. Enjoy an evening of hot jazz in an irreverent yet soulful fashion as it was played in the era when live music was king…with a little glamour, a little grit and a lot of passion! Call 632-2787 for tickets.

Sunday, March 20

Huntington Winter Farmers Market

Get your farm fix in the off-season at the Huntington Winter Farmers Market every Sunday through March 27 from 9 a.m. to 1 p.m. Located behind the senior center at 423 Park Ave., Huntington, visitors will find items ranging from hydroponic greens to artisan breads and vegan treats and everything in between. Call 944-2661.

Port Jeff Winter Farmers Market 

The Port Jefferson Winter Farmers Market will be held every Sunday from 10 a.m. to 2 p.m. at the Port Jefferson Village Center, 101-A E. Broadway, Port Jefferson through April 25. This year’s vendors include Brownies N’ Stuff, Joann’s Desserts, Farm Fresh Potions, Mello Munch Awesome Granola, O Honey Bee Farm, Sweet Melissa Dip, Mr. B’s Hot Sauce, Speedy Kiwi Bakery, Knot of this World Pretzels, Springbrook Hollow Farm Distillery, Spilt Milk Macarons and many more. For more information, call 802-2160.

Caumsett hike

Join the staff at Caumsett State Historic Park Preserve, 25 Lloyd Harbor Road, Huntington for a five-mile walk in the center section of the park from 11 a.m. to 1 p.m. While questions will be most welcome there will be no formal nature discussion during this moderately paced walk, thus affording the opportunity to relax, socialize, and enjoy the park’s beauty.  $4 per person. Advance registration required by calling 423-1770.

Monday, March 21

TVHS lecture

The Three Village Historical Society in Setauket continues its virtual lecture series with “History of the LIRR with a North Shore Perspective” with Don Fisher, President of the Railroad Museum of Long Island via Zoom at 7 p.m. Step back in time to April 1834 and the Long Island Rail Road is formed to be one link in a long chain of railroads connecting the East Coast of America. Learn about the LIRR’s growth in the late 1800’s and early 1900’s and discover the road’s train stations along the North Shore of Long Island and the importance of the rail line for travel to New York City. Followed by a Q&A. $5 suggested donation, free for members. To register, visit www.tvhs.org/lecture-series.

SHS lecture

The Smithtown Historical Society continues its Spring Lecture Series at the Frank Brush Barn, 211 E. Main St., Smithtown with The Rich History of Long Island at 7 p.m. Noted teacher, lecturer and author Noel Gish will present a light hearted look at the rich history that is Long Island through an examination of the men and women who have lived and worked here, so that we may see how this island of ours fits into the nation’s history. Free. Registration is required by calling 265-6768.

Tuesday, March 22

Swing Into Spring Festival

The Jazz Loft and Suffolk County Legislator Kara Hahn present a Swing Into Spring Jazz Festival at different locations throughout Stony Brook and Setauket today through March 27. The festival kicks off tonight with performances at Mario’s and Bliss restaurants in Setauket and Sweet Mamas in Stony Brook Village from 6 to 8 p.m. See full story and schedule on page B11.

Wednesday, March 23

Swing Into Spring Festival

See March 22 listing.

Aging in Place webinar

Burner Law Group, P.C. presents a free webinar titled Aging in Place at Home at 3:30 p.m. Now more than ever older adults are looking to age at home successfully with proper care in a thriving and familiar environment. Attorney Britt Burner will discuss the importance of basic estate planning documents and the application process for home care Medicaid.To RSVP, call 941-3434 or email [email protected].

Thursday, March 24

Swing Into Spring Festival

See March 22 listing.

Stony Brook Walking Tour

In honor of Women’s History Month, the Ward Melville Heritage Organization will host a walking tour titled “Against the Grain.” Tours will leave from the Stony Brook Grist Mill on Harbor Road at 10:30 a.m. and again at 3:30 p.m. To reserve your spot, call 751-2244. See more in sidebar on right.

Five Ways to Wellness event

The Space at Port Jefferson, 234 Traders Cove, Port Jefferson hosts Five Ways to Wellness, an evening dedicated to pain management, anxiety and sleeplessness, from 6 to 8 p.m. Featuring guest speakers Dee Earle-Browning, Indu Kaur, Elizabeth Martin, Heather Ippolito, Felicia Kasow and Dr. David Gentile with interactive acupuncture, yoga, reiki, hors d’oeuvres and wine. Free but tickets are required by visiting www.eventbrite.com. For further information, call 516-939-8960.

Leading Ladies Trivia Nite!

Join the Cold Spring Harbor Whaling Museum for a Leading Ladies Trivia Nite online at 7 p.m. Test your wits as you explore the lives and work of amazing women who made their marks on the world in film, art, history, science, literature, and music and more in a fun setting! Free to play; $10 donation appreciated in support of the museum’s events. Visit www.cshwhalingmuseum.org to register.

Atelier lecture

The Atelier at Flowerfield in St. James will host a free webinar titled Painting En Plein Air: From Ideal to Practice via Zoom at 7 p.m. Painting en plein air was really an ideal for artists like J. M.W. Turner and John Constable, but it became a real credo for artists like Claude Monet, Vincent Van Gogh, John Singer Sargent, Joaquín Sorolla and many others. In this lecture, painter, teacher and art historian Eric Alexander Santoli will cover the history, principles, materials and methods of painting en plein air. To register, call 250-9009 or visit www.theatelieratflowerfield.org.

Film

‘Chasing Coral’

Four Harbors Audubon Society will host a Movie Night at the Smithtown Library, 1 North Country Road, Smithtown on March 18 from 6:30 to 8:30 p.m. Join them for a screening of the documentary Chasing Coral, which explores why coral reefs around the world are vanishing at an unprecedented rate. Free but registration is required by calling Joy at 766-3075 or the library at 360-2480, ext. 232.

‘Finian’s Rainbow’

Celebrate St. James continues its Sunday Classic Film Series with a special screening of Finian’s Rainbow starring Fred Astaire and Petula Clark at the St James Community Cultural Arts Center, 176 2nd St, St James on March 20 from 1 to 3:30 p.m. With commentary by Jack Ader. General admission is $20, $15 seniors. To register, call 984-0201 or visit www.celebratestjames.org.

Theater

‘The Marvelous Wonderettes’

Theatre Three, 412 Main St., Port Jefferson presents The Marvelous Wonderettes from Feb. 19 to March 26. This blast-from-the-past musical takes you to the 1958 Springfield High School prom, where we meet Betty Jean, Cindy Lou, Missy, and Suzy, four girls with hopes and dreams as big as their crinoline skirts! Featuring over two dozen classic ‘50’s and ‘60’s hits including “Lollipop,” “Dream Lover,” “Stupid Cupid,” “Wedding Bell Blues,” “Hold Me, Thrill Me, Kiss Me,” “Son of a Preacher Man,” and many more. Tickets are $35 adults, $28 seniors and students, $20 children ages 5 and older. To order, call 928-9100 or visit www.theatrethree.com. 

‘The Diary of Anne Frank’

Star Playhouse at the Suffolk Y JCCC, 74 Hauppauge Road, Commack presents The Diary of Anne Frank on March 19 at 8 p.m. and March 20 at 2 p.m. In this transcendently powerful adaptation, Anne Frank emerges from history a living, lyrical, intensely gifted young girl, who confronts her rapidly changing life and the increasing horror of her time with astonishing honesty, wit, and determination. Tickets are $25 adults, $20 seniors and students. To order, call 462-9800, ext. 136 or visit www.starplayhouse.com.

Festival of One-Act Plays

Theatre Three, 412 Main St., Port Jefferson presents the 23rd annual Festival of One-Act Plays, featuring the world premiere of six new works, at The Ronald F. Peierls Theatre, on the Second Stage from Feb. 27 to April. 2. Adult content and language. Parental discretion is advised. Tickets are $20. To order, call 928-9100 or visit www.theatrethree.com. 

‘A Bronx Tale’

The John W. Engeman Theater, 250 Main St., Northport presents A Bronx Tale from March 24 to May 8. Based on Chazz Palminteri’s classic movie, this streetwise musical will take you to the stoops of the Bronx in the 1960s—where a young man is caught between the father he loves and the mob boss he’d love to be. Featuring a doo-wop score, A Bronx Tale is a story about respect, loyalty, love, and above all else: family. Tickets range from $75 to $80 with free valet parking. To order, call 261-2900 or visit www.engemantheater.com. 

‘Steel Magnolias’

Theatre Three, 412 Main St., Port Jefferson presents Steel Magnolias from April 9 to May 7. Come on down to Truvy’s Louisiana beauty shop where six strong women share their hopes and dreams. Beginning on the day of debutante Shelby’s wedding, the play traces this eccentric and lovable cast of characters as they support each other through life’s many challenges. Stop by for some great laughs and unforgettable friendship. Tickets are $35 adults, $28 seniors and students, $20 children ages 5 and older. To order, call 928-9100 or visit theatrethree.com.

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The Suffolk County Farm will host a St. Patrick's Day Scavenger Hunt on March 8.
Programs

Snakes & Shamrocks

In honor of St. Patrick’s Day, the Cold Spring Harbor Fish Hatchery, 1660 Route 25A, Cold Spring Harbor will present Snakes & Shamrocks from March 17 to 19 at 11 a.m., 2 p.m. and 4 p.m. Visit the Hatchery for a meet and greet with a live snake and plant your very own shamrock to take home. Then take part in a St. Patrick’s Day themed scavenger hunt. Admission is $7 adults, $6 seniors, $5 children ages 3 to 12. Call 516-692-6768.

Owls and Night Hike

Sweetbriar Nature Center, 62 Eckernkamp Drive, Smithtown will host an Owls and Night Hike on March 18 from 7 to 9 p.m. Meet and learn about some of the center’s resident owls and then embark on a walk into the darkness to enjoy the night. Dress warmly and bring a flashlight. Open to families with children ages 5 and up. $15 per person. To register, visit www.sweetbriarnc.org.

Goodbye Winter Walk

Join the staff of Caleb Smith State Park Preserve, 581 W. Jericho Turnpike, Smithtown for a Goodbye Winter Walk on March 19 from 10:30 a.m. to noon. After a long cold winter, the local plants and animals are beginning to become active again. Come stroll through the park in a search for signs of spring during this family program. $4 per person. Advance registration required by calling 265-1054.

Rainbows

Sunken Meadow State Park, Route 25A and Sunken Meadow Parkway, Kings Park presents a children’s program for ages 3 to 5 titled Rainbows on March 19 from 10:30 to 11:30 a.m. This program will connect children and their parents with nature through short walks, animal visitors, and crafts. $4 per child. To register, visit Eventbrite.com and search #NatureEdventure.

Superheroes of the Sky

Sweetbriar Nature Center, 62 Eckernkamp Drive, Smithtown presents Superheroes of the Sky on March 19 from 11 a.m. to noon. Take a walking tour with Jim while he feeds the center’s Birds of Prey and tells you about their incredible adaptations that help them survive in the wild. You’ll be seeing and learning about Bald Eagles, Turkey Vultures, owls, hawks and many more. Meet behind main house at the picnic tables. $10 adults, $5 children under 12. To register, visit www.sweetbriarnc.org.

Leprechaun Scavenger Hunt

Celebrate St. James will host a Leprechaun Scavenger Hunt at the St. James Community Cultural Arts Center, 176 2nd Ave., St. James on March 19 from 2 to 4 p.m. Enjoy a leprechaun scavenger hunt for pots of gold, fun-filled games, Irish stories by the author of “H is for Harp,” wee tasty treats, and a lucky take home gift! Suggested for ages 5 to 8. $10 per child, $5 additional sibling. To register, visit www.celebratestjames.org or call 984-0201.

High Ground Hike

Join the staff at Sunken Meadow State Park, Route 25A and Sunken Meadow Parkway, Kings Park for a High Ground Hike family program on March 20 from 10:30 a.m. to noon. Did you know that the Greenbelt Trail makes its northernmost stop in Sunken Meadow State Park? Along its way, the Greenbelt Trail follows the edge of the bluffs, for some amazing views of the Long Island Sound. Bring water and good walking shoes/boots. For ages 8 and up. $4 per person. To register, please visit Eventbrite.com and search #NatureEdventure.

Theater

‘Dorothy’s Adventures in Oz’

Theatre Three, 412 Main St., Port Jefferson presents the world premiere of Dorothy’s Adventures in Oz from Feb. 23 to March 26. Dorothy Gale is whisked away by a tornado to that magical land that lies just Over the Rainbow. Follow Dorothy and her friends the Scarecrow, the Tin Man, and the Lion as they encounter challenges and celebrate friendship. This new take on a classic tale features an original score, memorable characters, and fun for the entire family. Dorothy’s Adventures in Oz is a delightful reminder that “there’s no place like home!” All seats are $10. To order, call 928-9100 or visit www.theatrethree.com.

‘Madagascar’

Up next at the John W. Engeman Theater, 250 Main St., Northport is Madagascar: A Musical Adventure from April 2 to May 8. Join Alex the Lion, Marty the Zebra, Melman the Giraffe, Gloria the hip hip Hippo and, of course, those hilarious, plotting penguins as they escape from their home in New York’s Central Park Zoo and find themselves on an unexpected journey to the madcap world of King Julien’s Madagascar. Filled with outlandish characters, adventure galore and an upbeat score, Madagascar will leave audiences with no choice but to “Move It, Move It!” All seats are $20. To order, call 261-2900 or visit www.engemantheater.com.

Disney’s ‘High School Musical Jr.’

We’re all in this together! Disney Channel’s smash hit musical comes to life at the Smithtown Center for the Performing Arts, 2 E. Main St., Smithtown in Disney’s High School Musical Jr. from April 16 to May 15. Troy, Gabriella and the students of East High must deal with issues of love, friends and family while balancing their classes and extra curricular activities. The show’s infectious, danceable songs will have you dancing in your seats! All seats are $25. To order, call 724-3700 or visit www.smithtownpac.org.

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Two more performances left! – Saturdays, March 19 and 26 at 11 a.m.

Theatre Three, 412 Main St., Port Jefferson presents the world premiere of Dorothy’s Adventures in Oz from Feb. 23 to March 26. Dorothy Gale is whisked away by a tornado to that magical land that lies just Over the Rainbow. Follow Dorothy and her friends the Scarecrow, the Tin Man, and the Lion as they encounter challenges and celebrate friendship. This new take on a classic tale features an original score, memorable characters, and fun for the entire family. Dorothy’s Adventures in Oz is a delightful reminder that “there’s no place like home!” All seats are $10. To order, call 928-9100 or visit www.theatrethree.com.

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Stock photo

By Barbara Beltrami

Here it is St. Patrick’s Day, and if you’re not obsessive about having the usual corned beef and cabbage or haven’t gotten around to shopping and cooking for last week’s recipes, I’ve got some interesting other traditional Irish recipes that can be prepared easily and quickly and are just as delicious and satisfying. If you want to keep the corned beef and cabbage, but have no time to cook, how about using those two ingredients in a soup?  You can pick up some corned beef at the deli.  And then there’s boxty, Irish potato pancakes, great with just about anything else you cook. If you have time, or even if you don’t, be sure to whip up a batch of oh-so-easy shamrock cookies for a nice finale to your St. Patrick’s Day dinner.

Corned Beef and Cabbage Soup

YIELD: Makes 4 servings

INGREDIENTS: 

1/4 cup vegetable oil 

1 medium onion, coarsely chopped

1 celery rib, sliced

3 carrots, peeled and diced

1 pound cherry tomatoes, chopped

3 cups beef broth

4 cups chopped green cabbage

3 to 4 potatoes, peeled and diced

1/3 pound cooked corned beef, diced

Salt and freshly ground pepper to taste

DIRECTIONS:

Heat oil in a large saucepan over medium heat; add onion, celery and carrots and cook, stirring a couple of times, until they start to soften, about 5 minutes. Add tomatoes, broth, cabbage, potatoes and 3 cups water.; bring to a boil, lower heat and simmer until veggies are tender; add corned beef and salt and pepper and cook another minute. Serve with Irish soda bread and butter.

Boxty

YIELD: Makes 10 to 12 pancakes

INGREDIENTS: 

1 pound all-purpose potatoes, peeled, diced

1 pound all-purpose potatoes, peeled, grated

Salt and black pepper to taste

1 cup buttermilk

1 1/2 cups sifted flour

1 teaspoon baking powder

5 tablespoons unsalted butter

DIRECTIONS:

Place grated potatoes in cold water. Fill a pot with salted water and bring to a boil; add diced potatoes and cook till soft, 10 to 15 minutes. Drain grated potatoes, wrap in a kitchen towel and squeeze out all moisture; transfer potatoes to a large bowl, season with salt and pepper and toss. Mash cooked potatoes till creamy, then add the seasoned grated potatoes and thoroughly combine the two. Add buttermilk, stir lightly, then add flour and baking powder and stir again to thoroughly combine. In a large skillet heat two tablespoons of the butter over medium heat; drop batter by one-third cupfuls into butter and cook, turning once, until golden brown on both sides, about 4 minutes per side; repeat procedure with remaining butter and batter. Serve hot with smoked salmon and sour cream or eggs and bacon.

Shamrock Cookies

 YIELD: Makes about 3 dozen cookies

INGREDIENTS: 

1 cup unsalted butter

1 cup confectioners’ sugar

1 large egg at room temperature

1 teaspoon vanilla extract

2 1/2 cups flour

1 teaspoon coarse salt

Green decorative sugar

DIRECTIONS:

Preheat oven to 375 F. In a large bowl cream together the butter and sugar until light and fluffy, then beat in the egg and extract; gradually add flour and salt and thoroughly combine; refrigerate for one hour. On a lightly floured surface roll out dough to 1/4” thickness, then cut with a lightly floured shamrock-shaped cookie cutter; place one inch apart on ungreased cookie sheet, sprinkle with green sugar and bake until edges start to brown, about 10 to 12 minutes. Serve with Irish coffee or cocoa.

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A scene from 'I Am Here'. Photo courtesy of @Micha Serraf/ Sanktuary Films

By Jeffrey Sanzel

The opening of Jordy Sank’s documentary I Am Here is a montage of news reports from recent anti-Semitic events. It is a visual and emotional assault, with the ever-present and always disturbing swastika. From this, he cuts to a disc jockey at a Jewish radio station talking about Holocaust survivor Ella Blumenthal’s response to a hateful attack from a Holocaust denier. In Blumenthal’s letter, she offers to meet with the author. She wants to answer hate with a connection. 

I Am Here is an account of Blumenthal’s life. Celebrating her 98th birthday in Cape Town, South Africa, surrounded by her children, grandchildren, and friends, she relates her story. 

A scene from ‘I Am Here’. Photo courtesy of @Micha Serraf/ Sanktuary Films

Born in Warsaw, she was 18 years old when World War II broke out in 1939. She lost 23 family members—“dear souls”—sent from the Warsaw Ghetto to the Treblinka death camp. She, her father, and her niece, Roma, went into hiding, but following the Ghetto uprising, the three were deported to Majdanek. She witnessed her father struck down by a guard—which was the last time she saw him. In 1943, she and Roma were sent to Auschwitz-Birkenau (where she was tattooed prisoner 48632) and finally ended in Bergen-Belsen before liberation. 

Blumenthal shares her harrowing journey with passion and raw honesty. Speaking of things that she had held inside for years, her details evoke deep pain. She remembers the smell of burning feathers in the destruction of the Ghetto. She tells of the room in which they were held before deportation. At night, guards would come and take young girls and rape them. 

The camps’ horrors are told in vivid, clear detail. She relates of nearly being gassed but getting a reprieve because the quota of five hundred exterminations had been filled. She describes the hanging of a prisoner after an escape attempt. At one point, Roma was contemplating suicide by throwing herself on the electrified fence. When they arrived in Bergen-Belsen, the camp had become nothing more than a charnel house, with the dead and dying everywhere. But even in this nightmare, she states: “I never lost hope, even in the darkest times of my life.”

She believes it was neither luck nor chance but God that helped her survive. Even in her tenth decade, she shows joy, light, and appreciation for all she has. She strives to bond with people, making visits, going on Facebook, and talking to her niece, who lives in New York. She believes that we must “make friends and show kindness.”

Her post-war life led her to Paris, then Palestine, where she met her South African husband, Isaac. They wed after only knowing each other for thirteen days. After that, they moved to Johannesburg, where they opened a business and raised a family. Her married life is shown in a wealth of home movies.

A scene from ‘I Am Here’. Photo courtesy of @Micha Serraf/ Sanktuary Films

Juxtaposed with her history are clips of her current life: spending time with family, swimming, walking, and even making the Sabbath challah. References to “no food must be wasted” and “the plate must be cleared,” as well as a certain frugality (the use of one tea bag to make multiple cups), are presented with humor tinged with the shadow of one who went without.

What separates I Am Here from similar documentaries is the 2D animation. Created by Greg Bakker, the rough cartoons enhance the narrative with muted colors and stilted movement. These sections are more effective and affecting than the standard archival photos and stock footage that are employed elsewhere in the film. These moving illustrations create haunting images.

At the behest of her husband’s family, Blumenthal had her tattoo removed, an unusual and disturbing request, essentially eradicating her experience. She claimed the resulting scar was from a freak car accident. For years, she did not tell her children about her suffering “because the open wounds were still bleeding.” And yet, the adult children speak of her waking up screaming from nightmares. Blumenthal said that these terrible dreams were of the Nazis taking her children. Unfortunately, these questions and ramifications are not fully addressed. The letter from the beginning of the film is never mentioned again.

Blumenthal touches on some of the things that still haunt her. When speaking of her lost family, she muses, “Every person has a grave to go to. I have none. Not even ashes.” She admits that she had trouble mixing with people after the War for they did not know what she went through. She had to build a family to find a new world.

I Am Here offers a portrait of survival but a celebration of life. Blumenthal demonstrates gratitude for the family “next to her now” and “who can hear her when she laughs or cries.” People come to her for blessings as they see her as a source of positivity. She fears that what happened could happen again, and “we should not forget.” But her final message is “We must love people around us. Love everybody” — a powerful statement from a remarkable person.

Rated PG-13, I Am Here is now playing in local theaters.

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American Irish Stew

From hearty stews to minty pies, St. Patrick’s Day celebrations are all about enjoying the flavors of the holiday. 

American Irish Stew

American Irish Stew

YIELD: Serves 6

INGREDIENTS: 

1 tablespoon extra-virgin olive oil

1 1/4 pounds beef, top round, cut into 3/4-inch pieces

3 cloves garlic, minced

salt, to taste

pepper, to taste

1 medium onion, coarsely chopped

3 medium carrots, peeled and cut into 3/4-inch pieces

2 medium parsnips, cut into large chunks

3 cups low-fat, reduced-sodium beef broth

4 medium russet potatoes, peeled and cut into large chunks

1 tablespoon chopped fresh rosemary

1 leek, coarsely chopped

2 tablespoons chopped fresh parsley

DIRECTIONS:

In a large pot over medium-high heat, heat oil. Add beef and garlic. Cook, gently stirring until meat is evenly browned. Season with salt and pepper. Add onion, carrots and parsnips. Cook 3 to 4 minutes. Stir in broth and bring to a boil. Reduce heat to low and simmer about 75 minutes, or until meat is tender. Stir in potatoes and simmer another 30 minutes. Add rosemary and leeks. Continue to simmer, uncovered, until potatoes are tender. To avoid potatoes from falling apart, do not overcook. Serve hot and garnish with parsley, if desired.

Irish Potato Bread

Irish Potato Bread

This potato bread is just as easy to make as a soda bread, in fact it’s pretty much the same recipe with the addition of potatoes and the potatoes help keep this bread so nice and moist and tender giving it a heavenly texture! 

YIELD: Makes 1 bread

INGREDIENTS: 

2 medium or large russet potatoes

1 egg

1 egg white

1/3 cup canola oil

3/4 cup milk

2 tablespoons green onion, minced

1/2 teaspoon caraway seeds

3 1/4 cups all-purpose flour, plus additional for dusting and kneading

1 1/2 tablespoons baking powder

1 teaspoon salt

DIRECTIONS:

Heat oven to 375 F. Peel potatoes. Slice one potato and boil in saucepan 15 minutes, or until tender. Remove potato from saucepan into large bowl. Mash potato then set aside. Grate second potato onto cloth. Wring potato in cloth to remove excess water. Add grated potato to mashed potato in large bowl. Add egg, egg white, oil, milk, onion, caraway seeds, 3 1/4 cups flour, baking powder and salt. Stir with wooden spoon until mixture is soft and sticky. 

Turn dough onto floured surface. Adding flour as needed, knead dough to form 8-inch round shape with slight dome. Place dough onto baking sheet lined with parchment paper. Cut large “X” on top of dough about 1/2 inch deep. Bake 55 minutes until golden brown. Cool on wire rack 1 hour before serving.

Luck o’ the Irish Mint Pie

Mint Pie

YIELD: Makes 2 pies (9 inches each)

INGREDIENTS: 

3 3/4 cups heavy whipped cream, divided

8 ounces cream cheese, softened

1 1/4 cups, plus 2 tablespoons, powdered sugar, divided

5 drops green food coloring

1 1/4 teaspoons vanilla extract, divided

1/4 teaspoon mint extract

1 bag mint chocolate candies, chopped, divided

2 chocolate cookie crusts (9 inches each)

1 bag mint chocolate candies

DIRECTIONS:

To make filling: In bowl of stand mixer, whisk 2 1/2 cups heavy cream until stiff peaks form. Transfer to bowl. In separate stand mixer bowl, beat cream cheese on high 2 minutes. Gradually add 1 1/4 cups powdered sugar and green food coloring; mix until smooth. Add 1/4 teaspoon vanilla and mint extract; mix well. Fold prepared whipped cream into cream cheese mixture. Fold 1 cup chopped mint chocolate candies into filling.

To make frosting: In bowl of stand mixer, whisk remaining heavy cream and remaining powdered sugar. Add remaining vanilla extract and mix until stiff peaks form. Pour filling into crusts and smooth tops. Fill decorating bag with frosting and pipe thick band around edges of pies. Then pipe circle dollops evenly around edges of pies. Scatter 1 cup chopped mint chocolate candies in middle of pies. Place whole mint chocolate candies into each dollop of frosting around edges of pies. Refrigerate until firm, 5 to 6 hours, before serving

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Serving the Hungry: Presenting this year’s check were, from left, King Kullen President and COO Joseph W. Brown; Long Island Cares Chief Executive Officer Paule T. Pachter; Long Island Cares Chief Development & Communications Officer Katherine M. Fritz; King Kullen Vice President Corporate Strategy & Initiatives, and Long Island Cares Board Member, Tracey Cullen; and King Kullen Executive Vice President, Chief Administrative Officer Bernard P. Kennedy. Photo from King Kullen

King Kullen recently came to the aid of Long Islanders in need by hosting its annual in-store “Check Out Hunger” campaign, raising $25,000. The money was donated to the Long Island Cares/Harry Chapin Food Bank, which has served the hungry on Long Island since 1980.

“The need for emergency food supplies on Long Island continues to rise for families and people of all ages throughout Nassau and Suffolk. Long Island Cares helps provide food where and when it is needed. Once again, we want to thank our customers for contributing to the ‘Check Out Hunger’ campaign. King Kullen and Wild by Nature have been proud to support Long Island Cares for many years and remain committed to fighting hunger on Long Island,” said King Kullen President and Chief Operating Officer Joseph W. Brown.

In 1997, King Kullen was the first supermarket chain to participate in the annual “Check Out Hunger” campaign, a unique partnership between Long Island Cares and the shopping community in which customers can make a donation with a coupon when checking out at the supermarket register. One hundred percent of all donations go to Long Island Cares.

“King Kullen and Wild by Nature have made a meaningful difference in the fight against hunger,” said Long Island Cares/Harry Chapin Food Bank Chief Executive Officer Paule T. Pachter.  “Their customers continue to generously support our mission and we are forever grateful for their support all these years.”

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Dancing leprechauns, pots of gold, corned beef and cabbage, green beer, parades, and the wearing of the green are all synonymous with St. Patrick’s Day. But perhaps the most iconic symbol of all is the shamrock, the ubiquitous three-leafed plant that makes an appearance in a myriad of ways – it’s said to bring good luck.

In honor of the day and to start a new tradition to be enjoyed after the corned beef and green beer, the Wilton Test Kitchen created a Lucky Giant Shamrock Cookie that’s easy to bake and decorate. It’s the perfect way to add fun, color and sweetness to a St. Paddy’s party; there’s plenty to serve a crowd. Plus, kids and adults alike will enjoy this colorful cookie.

The delicious butter cookie dough with a hint of almond is baked in a shamrock-shaped pan. To decorate, start with white ready-to-use decorator icing in a can (no special skills required). Use part of it to ice the background and sides of the shamrock. Tint a portion green and ice the shamrock shape on top of the cookie, then add green candy-coated chocolates to outline the edges. The message is written with the remaining white icing.

Visit www.wilton.com for additional ideas for St. Patrick’s Day, and for celebrations of all kinds.

Lucky Giant Shamrock Cookie

YIELD: Makes about 15 servings

INGREDIENTS:

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 1 1/2 cups granulated sugar
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cans (16 ounces each) White Ready-To-Use Decorator Icing
  • Kelly Green Icing Color
  • Light corn syrup
  • Green candy-coated chocolates

DIRECTIONS:

  1. Preheat oven to 375°F.
  2. In medium bowl, combine flour, baking powder and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy; beat in egg and extracts. Add flour mixture to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Press into bottom of ungreased Shamrock Pan.
  3. Bake 20-25 minutes or until edges of cookie are lightly browned. Cool in pan 10 minutes. Remove from pan and cool completely. Place cooled cookie on foil-wrapped cake board or large serving platter.
  4. Tint 2 cups icing green; thin with corn syrup. Reserve 1/4 cup white icing; thin remaining white icing with corn syrup. Use spatula to ice sides and background areas with thinned white icing. Spatula ice shamrock on top of cookie with green icing. Position candy on edges of shamrock. Using Tip 4, print message with reserved 1/4 cup white icing.

Convenience Tip: Substitute 2 packages (18 ounces each) refrigerated cookie dough for cookie recipe above.

Source: Wilton Enterprises

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