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Food & Drink with Joanna – 110 Japan

By
Marc Piperno
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Joanna Adduci is a Northport resident, currently working as a Marketing & Social Media Specialist. She has a B.S. in Journalism from St. John's University and is active within her community as a writer and mentor. She enjoys cooking, traveling and singing in her Long Island-based cover band, Next Generation. Joanna can be reached by email at 
LISAVORYEATS@gmail.com. 
    110 Japan in Huntington Station is a food lovers dream. Whether you prefer sushi, hibachi, a solid happy hour or quick takeout – this spot should be on your go-to list. 110 Japan succeeds at fusing classic Japanese ingredients within adventurous appetizers and savory entrées. 
    The menu at 110 Japan offers something for everyone, whether you prefer the hibachi experience or a simple sushi bar exchange. The Shrimp and Avocado Salad with Miso Yuzu Sauce is refreshingly tart and works as a refined starter. If you’re a seafood fanatic, opt for the Komodo Oysters, straight from Japan, served with Ponzu, Onion Salsa and Mango Salsa. I also strongly suggest the Boneless Roasted Duck – served with a cucumber, lime mint & hoisin reduction. 
    My personal preference for the entrée is Chirashi – a variety of fish over sushi rice. If I’m feeling particularly hungry, I’ll opt for the 110 Japan Fusion Sushi Platter – 10 pieces of sushi, served with five different chef inspired toppings and sauces. Don’t worry – if you’re more of a sushi roll officianato, they have an entire list of classic and specialty rolls. While my friends prefer the Golden Box Roll (Tuna, White Tuna, Avocado & Crunch Topped with Sliced Mango & Gold Flakes), I personally enjoy the Amazing Tuna Roll (Spicy Tuna and Avocado topped with Seared Tuna, Spicy Mayo, Wasabi Mayo & Eel Sauce). 
    If you’re into Hibachi – you’re in luck. This place dedicates a large portion of their square footage to the hibachi experience. The menu encompasses your go-to orders such as chicken, steak, shrimp and filet mignon, though I personally prefer the scallops. All orders come with clear soup, green salad, 2 pcs hibachi shrimp cooked together, hibachi vegetables & steamed white rice. The experience itself is worth mentioning, as these hibachi chefs are highly trained and extremely entertaining. I have visited the hibachi tables on three occasions and was never left underwhelmed. Be prepared for sake shooting contests, onion towers engulfed in flames, and air bound pieces of broccoli being launched toward your mouth. (All in good fun, of course.)
    Lastly, their happy hour. My favorite aspect of this hidden gem. Yummy cocktails, discounted appetizers, sushi rolls, and a fun, energetic ambiance. I opt for the Saketini, or a cold Sapporo. For food, I’ll start with Gyoza, and end with some classic rolls such as Yellowtail Scallion or Tuna Cucumber. If you’re a fan of happy hour, you should visit this one as soon as possible – it’s awesome. For one-of-a-kind cocktails, sushi rolls and entrees, the hibachi experience or simply a solid happy hour, check out 110 Japan in Huntington Station… you won’t regret it.

 

Dishin’ with Denise – St. Patrick’s “LUCKY” Sheet Pan

By
Marc Piperno
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Denise Gianatasio is a Northport Village resident and freelance writer. She is a licenced agent at Signature Premier
Properties, Platinum Circle of Excellence, 172 Main Street, Northport 631-754-3600. Denise enjoys cooking and sharing her recipes and family stories, as she wants to inspire a warm sense of home with her readers. Please feel free to contact her for any advice you may need at dishinwithdenise@yahoo.com.
    For a Dash of the Irish in a flash, try this “new take” on your traditional corn beef and cabbage. Instead of 4 hours to prepare, how about 45 minutes?   
    The sheet pan meal actually quadruples your cooking surface area, allowing you to roast/cook meals in less time with a surprisingly crispy edge. Your starchy vegetables caramelize and crisp as well as becoming deliciously tender. You can save even more time as there is no replating needed. The sheet pan is more than a cookie sheet; just serve the pan right to your table for a presentation that will, “Wow the Irish” out of all those lucky enough to share. Good Luck! (You don’t have to be Irish to savor the flavor!) 
    This new way of cooking your meal is quick, tasty and less fuss. Easy cleanup and downright, “LUCKY” results! You have heard the expression, “The Luck of the Irish!” you probably assumed that only people from Ireland had good fortune. Not true, it’s more an attitude– a positive look at a tough situation! So if you’re not home during the day and go to work, you too can enjoy the traditional St. Patrick’s meal in the flash of a pan. Green to cooking? I promise a wee bit o’ help from my lucky leprechauns.
    So… Top of the Morning to ‘ya, and the rest of the Day! Time to pour that lucky glass of wine or that frosty glass of beer and just know these “Italian eyes” are smilin’ on you! Happy, Lucky St. Patrick’s Day!  xoxo Denise
    Go to your favorite deli department and buy good sliced, already cooked Corned Beef (Boars Head is great.). (How much? It depends on how many you’re serving) Do consider lucky leftovers! Buy cabbage already shredded in a bag (slaw sliced).
    Parboil 6 peeled, washed, cut into chunks white potatoes along with 8 peeled, whole washed carrots.  
    In a bowl: add your shredded cabbage, with “boil spices”(mustard seeds, coriander seeds, dill seed, bay leaves, whole black and red peppercorns, allspice, etc.), add 2 peeled and quartered Vidalia onions, add 1 T of olive oil, salt and peppercorns, cover and microwave on high until soft. 
    Rub your sheet pan with olive oil and start by placing a row of meat (that you lightly brushed with a good mustard and sprinkled with some brown sugar). Next place a row of the cabbage/ onions, then place rows of carrots and the potatoes. Sprinkle with black pepper and sea salt the veggies. Place into a 375 degree oven for 8 minutes and then under the broiler for a flash of crisp!

 

Irish Soda Bread

By
Marc Piperno
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Tiffany Cohen has been cooking since she was 12 years old. Everything she does revolves around family, friends, food and fun. She has a blog called Whatcha Cooking Good Looking, which showcases her love for food and creating great memories with family and friends. When not working at her corporate job, she’s enjoying life with her husband and two little boys. Contact her at whatchacookinggoodlooking@gmail.com.

Is it really St. Patrick’s Day if you don’t have Irish Soda Bread?  No, it’s definitely not.  At work, we have an Irish Soda Bread contest, which is always a fun time.  My friend Vince’s wife, Liz, hands down makes the BEST Irish Soda Bread.  When I started my food blog and St. Patrick’s Day rolled around, there was only one person I was turning to to give my readers the ultimate Irish Soda Bread recipe and that was Liz. 
 
So I made my first Irish Soda Bread…and my second…and my third.  Honestly, we couldn’t get enough of it!  Here’s the deal…you need one special piece of equipment. A cast iron skillet. Yes you heard me right. It makes all the difference. If you don’t have one, get one.  If you stick with me, you’ll put it to good use, I promise!  Now it’s your turn to experience the ultimate Irish Soda Bread.  Enjoy!

Irish Soda Bread
5 cups cake flour or all-purpose flour
1 tablespoon salt
3 teaspoons baking powder
1 flat teaspoon baking soda
1/2 cup sugar
2 cups buttermilk
4 tablespoons (1/2 stick) of butter, melted
1 egg
1 cup raisins
1 tablespoon caraway seeds

1.  Preheat the oven to 400 and butter up that cast iron skillet (don’t be stingy).  In a large bowl, whisk together all the dry ingredients.  Add the buttermilk, melted butter, and egg.  Mix until the dry ingredients are wet, then add the raisins and caraway seeds.  At this point I actually go in there with my hands because the dough is pretty sticky. Continue mixing, but do not overmix!  When the ingredients are fully incorporated (no dry spots and the raisins and caraway seeds are evenly spread), you’re done.

2.  Transfer the dough to the buttered skillet and mold so that it fits in the pan perfectly.  Bake in the oven for 10 minutes at 400, and then turn down the heat to 300 for 50 minutes until an inserted knife comes out clean.

 

Addressing Stress

By
Marc Piperno
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Lawrence Keating LCSW CASC Psychotherapist Family Therapist
Transitions Counseling Services (631) 360-2223  
I graduated from South Oaks hospital counselor training program, and am currently certified as an addictions specialist by the State of New York. Graduated cumme laude from Adelphi University with a BA in social science. Finished graduate school in social work as a Social Worker, and currently am licensed and certified by the State of New York. I am the owner and psychotherapist of Transitions Counseling Service, located at 22 Lawrence Ave. Suite 211 Smithtown, NY 11787 (631) 360-2223  –  transitionscounselingservice22@gmail.com
    Stress takes on many forms and is instrumental in the development of anxiety and depression. There are physical manifestations of stress and a number of pharmaceuticals used to address the symptoms. This article is going to focus on the use of dogs as a psychological combatant to relieve stress and anxiety.
    Many people today use dogs to address PTSD and other psychological or mental health disorders. Dogs present unconditional love, comfort, security, and nonjudgmental companionship. This gives the person receiving the love a sense of self-worth. The decline of depression and anxieties in the presence of a therapy dog can be measured in biological feed back and brain scans. According to the American Heart Association, “owning a dog may lower blood pressure, and the risk of heart disease.”
    A dog that becomes part of the family system often maintains a slot as a family member. When a patient is requested to construct a genogram– which is a graph representation of a family tree– more often than not, you will find their dog in the inner family circle. Many times, the passing of the family dog is not recognized by society as a great loss to the entire family system. Most clinicians realize that the passing of a dog needs to be treated as grief, and a loss for the patient.
    Dogs give unconditional love, they process the innate ability to express to a person random acts of kindness and affection. It affects the young and aging, and it affects everyone who witnesses these random acts of kindness. They don’t harbor resentments, and are able to give and receive love in the moment. They seem to possess an understanding of human emotions that few adults have the ability to recognize. With the chaos in the world today we could all learn from the behaviors of most dogs, and wouldn’t it be a better world if it were a dogs world.

 

St. Patrick’s Day on Long Island

By
Marc Piperno
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Katherine Andrianas

    It’s that time of year again to grab your lucky charms and dress up as a leprechaun. St. Patrick’s Day is the most celebrated holiday and the day to claim your Irish even if you’re 100% Italian.
    As we say cheers to yet another year, have a drink for yourself and for the patron saint of Ireland, St. Patrick.  What started as a day for Irish soldiers who were stationed in the U.S. to connect back to their roots, has evolved into so much more.
    Today, St. Patrick’s Day is a celebration of Irish culture through parades, special foods, music, dancing, drinking and a whole lot of green. For Irish and non-Irish alike, it’s a global celebration that takes place on and around March 17th, the day of St. Patrick’s death. 

Huntington Parade
Huntington will be celebrating their 85th annual parade on March 10th at 2PM.  It has become the oldest and largest on Long Island attracting up to 50,000 patrons and residents. The parade will begin just North of the Huntington Train Station, head along New York Avenue and Main street, then end at St. Patrick’s Church. Featuring over a dozen pipe and marching bands, it’s one of the most popular parades. 

Christopher’s Pub & Eatery
8 Wall Street, Huntington         631.271.0111
Christopher’s Pub & Eatery is one of Huntington’s favorites. Listed last year on the annual St. Patrick’s Day Leprechaun bar crawl, it’s known to be a popular hot spot. If you’re looking for good pub food, drinks and a fun time, here’s the place. While famous for their wings, they have tons of other munchies including their loaded fiesta nachos, mac and cheese bites, disco fries or sliders.   

Finnegans Pub & Restaurant
5 Wall Street, Huntington         631.423.9696
The oldest pub in town still maintains its appeal with a lively bar crowd, especially come St. Patrick’s Day. Since they were established in 1912, Finnegan’s offers its same traditional pub fare, charm and service. As the spot where all the locals flock, it’s the kind of place where everyone knows your name. For one of the best old-fashioned, corned beef reuben’s, or beer battered cod, head to Finnegan’s this St. Patrick’s Day.

Montauk Parade
Looking for a change of scenery this St. Patrick’s Day?
Head out to Montauk for the second largest St. Patrick’s Day parade on Long Island.  The 57th annual parade will be held on Sunday, March 24th, from 11:30AM-1:00PM. It will kick off on Edgemere Road and turn onto Main Street ending at the IGA. The Montauk Chamber of Commerce will also be serving Montauk’s finest clam chowder which will be donated by some of the best local restaurants. Hosted by Montauk’s Friends of Erin, their mission still continues since 1962, and that is, to bring the dreary winter to an end welcoming spring with an Irish Celebration.

O’Murphy’s Pub & Restaurant
432 West Lake Drive, Montauk         631.668.5005
This authentic Irish Pub and restaurant has been a Montauk gem for over thirty years. Best known for their traditional Irish country dishes, burgers, sandwiches and salads, it’s the perfect place to continue your Irish festivities. So, after watching the parade, stop at O’Murphy’s Pub and Restaurant to live up to their motto- “Come in a stranger…leave as a friend.”

Westhampton Beach Parade
On March 9th, the St. Patrick’s Day parade will be returning to Westhampton for the 52nd year. This time around, the float theme will be “Dawg Days of Summer” so it’ll be interesting to see how creative participants get. Beginning at the Westhampton Beach Elementary School, the parade will head south towards Main Street ending on the corner of Main Street and Sunset Avenue.  It will consist of some of the best band pipes in the region followed by the local community, fire and police departments.

The Mill Roadhouse 
142 Mill Rd, Westhampton Beach 631.684.9413
Come to The Mill Roadhouse for endless amounts of craft beer, food and cocktails. On the list for Top Ten Best Bars in Westhampton, the restaurant will be hoppin’ all day long. Between its convenient location and family-friendly atmosphere, The Mill Roadhouse is known for drawing a good crowd. Being that it’s a beautiful, old and rustic building, it’s hard to miss, especially when everyone’s dressed head to toe in green.

The Claddagh Restaurant & Tap Room 
141 Montauk Hwy, Westhampton Beach 631.998.0610    
For some of the most delicious corn beef spring rolls, reubens, shepherd’s pie, and traditional Irish food, head on over to The Claddagh. This fun Irish pub is guaranteed to have good music and a decent crowd. With more of an upscale Manhattan vibe, it’s not your average pub but rather one of the finest restaurants in 
Westhampton Beach.

Rockville Centre Parade
The Rockville Centre Parade has become one of the best attended parades outside of New York City. Celebrating their 23rd year on March 23rd, the parade will begin at noon and make its way down Maple Avenue. This year, they will be supporting three charities which include The Opening Word, HEARTest Yard and New York Irish Center (local, Irish and nationally focused organizations). Also kown as, “The Parade That Cares and Shares,” they’ve raised over one million dollars since they first began in 1997. 

Kasey’s Kitchen & Cocktails
23 N Park Avenue, Rockville Center    516.766.5049
As a staple of the Rockville Centre community for over fifteen years, there’s something to be said about Kasey’s Kitchen & Cocktails. The popular sports bar is known for turning strangers into friends with their amazing dishes, warm environment and outstanding staff. Their spacious interior also makes them the perfect place for even the busiest of occasions like St. Patrick’s Day since you’ll never feel overly crowded. So, for the most delicious buffalo wings and burgers, head to Kasey’s following the parade.

East Islip Parade
The annual East Islip Parade, happening on March 3rd, will feature pipe bands, high school bands, fire departments and more. It will start at 2:00PM but festivities will run throughout the entire day.  In the mood for all your favorite St. Patrick’s Day food? Then, come to the East Islip Parade for homemade corned beef sandwiches, hot dogs and potato soup!

Jackson Hall Bar & Grille
335 E Main St, East Islip            631.277.7100            
Jackson Hall Bar & Grille is the spot to be this St. Patrick’s Day. They’ll have an outdoor tent, draft wagon, games of corn hole and a DJ. If it means just grabbing a quick bite or carrying the festivities through the night, Jackson Hall is the place to be. Between their generous menu, specialty cocktails, beer and wine, you’ll have everything you need to celebrate.

 

Brrrrrrrrrrrrrrrding In Winter! Don’t Forget Our Feathered Friends!

By
Marc Piperno
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In the last 43 years VanBourgondien Nursery has expanded into a year-round full service Garden Center. We sell a full and unique range of Annuals, Perennials, Trees, Shrubs, soils, pottery, urns, gift-ware, statuary, bird feed and supplies and water gardening supplies. Our goal is to provide you with the highest quality plants to ensure your gardening success
vanbnursery@gmail.com

    Birding may take some extra effort, especially on a cold winters day. But your efforts will be rewarded when you see species that normally don’t visit your yard and bird-feeders during the spring and summer. Besides, seeing all the different species of birds that visit your yard in winter is a wonderful pastime!

Different types of Bird Feeders
    Different sizes and shapes of bird feeders play a part in what varieties of birds you can attract into your yard. It is also important to have birdfeeders that are easy to fill and to keep clean. It would be especially nice to hang these where we are protected from the cold and rain.
    Tube Feeders attract smaller birds. They are usually long and thin plastic containers with several seed ports/openings for the birds to feed from. The ports/openings vary in size depending on the size of the seed. It is always a good idea to make sure the openings on the feeder will accommodate the seed you plan on putting in them. Also, the greater number of openings/ports, the more birds you will attract. Some tube feeders can even be attached together enabling you to use several different seed types simultaneously, thus attracting several species to your feeder.
    Hopper Feeders attract larger birds that would not be able to feed at a tube feeder, because it allows these birds to perch and eat. Hooper Feeders usually look like small houses and have a roof that helps to keep the bird seed dry. The roof usually lifts up for easy refill and cleaning. When choosing a Hopper Feeder, try and make sure the landing/perch area is large enough to accommodate the birds and that it has a perch on all four sides.
    Platform Feeders attract larger birds and although they often have a roof on them like the Hopper Feeder, they have an open tray on the bottom of the feeder. When choosing a Platform feeder, try and make sure it can hold larger birds but also look for a lip that will prevent the birdseed from blowing away on a windy day.
    Suet Feeders attract many different size and species birds. They are usually square plastic coated wire baskets/cages that fit the square Suet Cakes. Some of the fancier Suet Feeders have a roof and a tail prop to help keep the suet cakes dry; which also allows the birds to easily perch themselves on the feeder.
    Fruit Feeders are a type of feeder with a ledge/perch and a spike in the middle for impaling fruit or whole corn on the cob.
    Nectar Feeders are a feeder (usually saucer but not always) that not only allows birds to perch but allows birds with longer beaks such as, the Hummingbird to drink the nectar from the feeder.
    Van Bourgondien Nursery carries a full line of birdseed, flavors of suet and bird feeders!

 

The Paramount

By
Marc Piperno
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Love and Self Care

By
Marc Piperno
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Tiffany Belferder is a practiced therapist, mother of two, and Head of School of Fusion Academy Long Island. Professionally she supports others, but Tiffany aims to ensure that we never fail to take care of ourselves first
    It’s a new year. Congrats. Everyone wants the “new you”. It’s very exciting to look forward to bigger and better ideas. It’s empowering! We all want bigger, better, greater, and more! Right? Before you look forward, do you know who YOU are?
    I am an educator, therapist and mom. I’ve dedicated my personal and professional life to others. How can I change the world? How can I improve your life? 
    I have an older son and two years ago, I had a little girl. She is my youngest and I’ve never been given a mirror that so clearly identifies who I am. She acts like me, sits like me, eats like me, has a sense of humor like me, holds others pain like me, and worries for others like me. Holding up this little redheaded mirror made me question  myself, who am I? What do I want to model for my daughter?
    I talk a great talk. I’ve often been told to, “Find a way to decompress.” Or, “Create a tool box of things that make you feel good.” And, “You’ve got to put your own oxygen mask on before you help others.” While all of that is good advice, I’m really bad at following it. I work 12 hour days and then again after my kids go to bed. I haven’t done something for myself in who knows how long. I say I love to travel, but haven’t left New York in six years. And thus, I’m watching my daughter cry when others cry, get anxious if someone is wronged, and share before doing anything for herself. However, there are also very impressive things that she does innately that she most likely has not learned from mimicking me. She will fight for herself when she is wronged. Put up her own boundaries and name her emotions. This little girl is inspiring. I want to do that!
    Something I have learned while working with people, is that it appears those people who are happiest, are simply their true authentic self. It is the least exhausting and most genuine fun way to be. We often default to putting on different “masks” before taking on certain tasks and activities. For example, some of us don a mask as we head into an important presentation, or when  getting ready to meet a new group of people, attend various meetings, be with friends, and spearhead business interactions. However, in my experience, people seem most receptive to me when I’m humble. Every once in a while, giving the strong impression that, “I sure as hell don’t have it all together, but I love everything I do and everyone I do it with, so do you want to get on this train?” which elicits a powerful call to action.
    The last few months, I have been mirroring my daughter. I am learning who she is and what she gravitates towards. She could spend 75% of her day “cooking” in her toy kitchen. She tries everything out (cars, building things, drawing, taking care of her 32 baby dolls and touching absolutely everything just to see how it feels). When was the last time that I did that? To quote Darius Rucker, “When was the last time you did something for the first time”?
    So this is what I commit to do. Find ME. Figure out as an adult what I like or don’t like; what I should try, and what is appropriate self-care for me. Spend some time loving me. I’ve made it my mantra. Love me. Because of my self-love, I can and will teach others to love and treat others with love (or at least in my presence). THAT is what I want to model for my daughter. She deserves to be caring and cared for. Everyone deserves this.

 

Farmingdale Chamber of Commerce is pleased to announce that it will hold a Ribbon Cutting Ceremony for Back in Time

By
Marc Piperno
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A Tale of Two Mauis

By
Marc Piperno
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Claudia Fenner is a writer, photographer and travel enthusiast from Dix Hills. She loves to plan her family’s vacations as well as help her relatives and friends with theirs. Have any travel questions you would like answered? Email her at travelingclaudia@gmail.
com. Happy Travels!
“It was the best of times… it was the worst of times.” ~ Charles Dickens.
    Actually…it was the best of TWO different times! We had the pleasure of visiting Maui with friends who are the polar opposite of us when it comes to vacation fun. They packed bathing suits, snorkel gear and plenty of suntan lotion.  Day one, they took the ferry to Lanai and rented a jeep to explore the island.  They snorkeled at Black Rock and Wailea almost daily. 
    We on the other hand, tend to enjoy activities that don’t involve getting wet. We were both in luck as Maui was a perfect vacation for all.
    Our week began with a whale watching cruise from the town of Lahaina. Located near the huge Banyan tree in the center of town, the port is home to a variety of ships that can take you fishing or whale watching.  No advance planning is needed, you can just walk up and see when the next cruise leaves. A 2-hour tour runs about $50 per person.
    We also revisited the Maui Tropical Plantation that we previously visited almost 30 years ago on our honeymoon. For $20 per person, they offer a wonderful 45- minute tram ride through the sugar cane fields with interesting commentary about the history of plants, fruits and crops in Hawaii.
    Don’t laugh, but we paid the Costco in Maui a visit! Not only did they have the cheapest gas on the island to fill up our rental car with; but they also had a huge selection of local items like: Maui chips, Ahi platters and macadamia nut candies. They even sell fresh flower leis. Only in Hawaii kids… only in Hawaii.
    We drove to the Twin Falls, which is the first stop on the road to Hana.  It’s about an hour plus drive from the resort areas of Kaanapali and Wailea.  A short five minute walk and you can view the first falls from above.  A further ¾  mile walk on a gravel road brings you to the second. Do make a small donation or buy something at the farm stand by the parking lot. It’s because of them that the falls are open to the public and they rely on donations for the upkeep.
    Our meals ran the gamut from plain to fancy. We enjoyed Star Noodle, Paia Fish Market and Pho Saigon in Lahaina.  Roys, Monkey Pod and the Honokowai Okazuya Deli rounded out our dinners in Kaanapali Beach.
    Mark Twain called Hawaii,  “The loveliest fleet of islands that lies anchored in any ocean.” I agree with him 100%.  Aloha to all.

 

Winter Skin

By
Marc Piperno
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Jessica Baumgartner is the creator and author of a blog for parents that includes humorous tales, travel information and product reviews www.woutanet.com. Jessica can be reached at momonthego@woutanet.com 
    Well, it’s February while we’ve gone through some tough months of winter, we can see spring in our future. However our skin has taken a beating from the cold weather and lack of sun. Every time I pick up a beauty magazine there’s a spread of expensive gorgeous skin care that is impossible to find and have no idea how to use. After spending thousands of dollars and experimenting on my own skin, I have come up with a way to have your summer glow in the middle of the New York winter.
    To begin your morning beauty routine, start with washing your face using an exfoliating wash. I use the Oil of Olay scrub with citrus; it gets rid of dead skin cells and produces a clean fresh canvas to apply your make up. After using the scrub, choose your favorite moisturizer.
    Allow that moisturizer to sit for five minutes before applying a base primer. My favorite is Too Faced Hangover Primer. Use a small amount and cover your skin evenly. If you find that your pores are larger in the winter time, try The ELF no poor primer. Let your primer sit for about two minutes before using a make-up sponge to apply your foundation. I am obsessed with L’Oreal True Match. True Match is inexpensive, easy to find and goes on smooth without looking like you’re wearing make-up. 
    Now that your base is done, it’s time for the fun stuff. Begin with your eyes. I love the liquid roller liner by Benefits, it stays all day and never smudges. Finish your look with the REAL mascara also by Benefits for long luxurious lashes. I’m not an eye shadow girl but I love the bareMinerals invisible glow for right under my eyebrows. Be sure to hit those eyebrows with a little color to make them pop. As a blonde, I use the Dior All-In-One 3D Backstage Pro Palette. 
    Now onto the cheeks! I am obsessed with wet and wild megaglo Illuminating Palette. Brush some along your cheekbones and blend in with your fingers. Add Mac Beaming lush highlighter to the tops of your cheekbones and to the corner of your eyes. Almost done. As far as lips are concerned Buxom makes an amazing line of lipgloss and it comes in 1 million shades. I like to use Too Faced Lip Injection Extreme as my clear gloss. 
    Last step includes setting your make up. Nothing is better than the Too Faced Hangover Coconut Setting Spray. Hold about 6 inches from your face and give yourself a quick spray. You can use that throughout the day to refresh your make up. It’s that simple. You’re done and ready for the day. With some practice I am able to get through my entire morning routine in 15 minutes.
 
 

 

Rethinking the Grilled Cheese Sandwich

By
Marc Piperno
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Joanna Adduci is a Northport resident, currently working as a Marketing & Social Media Specialist. She has a B.S. in Journalism from St. John's University and is active within her community as a writer and mentor. She enjoys cooking, traveling and singing in her Long Island-based cover band, Next Generation. Joanna can be reached by email at 
LISAVORYEATS@gmail.com. 
    The Grilled Cheese Sandwich. So remarkable in it’s ooey, gooey glory that it deserves more than a spot on the children’s menu. Originally popular in the 1920s and 1930s, the grilled cheese was more of an inexpensive, easy-to-prepare meal option rather than savory, comfort food.
    While our grandparents and parents grew up making this tasty treat with white bread and American cheese, times are a’ changin, folks. That’s right. Leave the white bread at home. American cheese? Forget it. Think parmesan and pesto on a toasty ciabatta. How about gorgonzola and bacon? Or maybe you’re in the mood for an audacious mix of brie and honey fig jam? The possibilities are endless.
    You should think about a few things before creating your grilled cheese sandwich. What kind of bread do you like? What kind of bread will work with the ingredients you’re going to use? Maybe a nice baguette will provide the texture you’re looking for. If you’re going to be using savory ingredients, try a slightly richer, softer option like brioche. Whether you choose a crusty bakery bread or healthier oatmeal wheat, it’s important to consider the texture and flavor before embarking on your grilled cheese adventure.
    Now the cheese. I mean, who doesn’t like cheese? Honestly, I’ve been studying cheese for years and I still regularly come across a surprising brie or an unpredictable goat cheese. Flavor is key here. Decide what you like. (If you can’t decide what you like, decide what you don’t like and work from there.) If you prefer something sharp, you may want to start with cheddar. If you’re searching for something a tad milder, more luxurious and tangy – aim for taleggio. (I live for taleggio with a hearty fig or onion jam. To die for.) The world is your oyster. Explore the cheese department of your local grocer. I’d recommend Trader Joe’s, Whole Foods or Fairway Market. All have excellent options and knowledgeable staff. Ask to try different cheeses – educate yourself – learn what you like and go from there.
    My infatuation with grilled cheese was amplified after recreating a “Brie and Bacon Grilled Cheese with Fig Jam” recipe I found. To put this sandwich into words would be arbitrary. The salty crunch of the bacon mixed with the oozing, buttery globs of brie. No words. Then, the fig jam becomes undeniably apparent to your palette; sweet and textured in all of its honey glory. (I’d put fig jam on just about anything, but this was undoubtedly delicious.)
    Bottom line: Grilled cheese is otherworldly in all of its stringy, savory, oozing goodness. Seriously, you need to make a grilled cheese sandwich. Next time you’re too tired to cook, create something simple, yet spectacular. Put your chef hat on and think of all the whimsical things you could do with a few slices of bread and some leftover ingredients in the fridge. Pull together your resources and engineer a masterpiece. Who knows? You may become a grilled cheese connoisseur.

 

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