Thursday, May 8, 2025
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Have Fun, Stay Cool and Well Hydrated, This Summer!

By
Maria DiGiorgio
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Summer is fast upon us, and along with this treasured time of year, come many different outdoor activities to engage in! There are open-air sports, such as swimming, biking, walking and jogging. There is gardening, lawn care, and boating, which can bring us into the sun, sometimes, for hours at a time. There are also BBQ’s, pool and beach parties, and a whole host of opportunities to be outside, soaking up the fresh air and sunshine, and living our best lives. One thing we may not always think about is the importance of staying well hydrated. We know that using sunscreen and protecting our skin and eyes from the strong and harmful rays of the sun is paramount, but what about protecting our bodies from the loss of fluids it is sure to suffer from?

Becoming dehydrated can occur at anytime of year, but in warmer weather, the incidence is greater. Our bodies are comprised of 60-70% water (depending on gender and age). When we engage in physical activity, perspire heavily, are ill, and unable to replenish lost bodily fluids, or when we consume larger amounts of alcohol (not atypical for summer soirées), we run the risk of becoming dehydrated. There are also some risks associated with different medications we might be taking.

Symptoms of dehydration can include: 

Muscle fatigue

Dry mouth

Dizziness and/or confusion 

Infrequent urination

Irritability and

Thirst 

We need to be proactive in preventing the onset of dehydration BEFORE it presents with any of these symptoms. Make sure to have plenty of water to drink or fluids that contain electrolyte replenishment.  Eat fresh, water-based fruits, such as cantaloupe, watermelon, grapes or citrus, and take an opportunity for frequent breaks in activity (to afford yourself a chance to cool off and restore your energy and fluid levels).

“An ounce of prevention is worth a pound of cure”, and in taking the proper steps to ensure we do not become dehydrated, we can enjoy all the things that bring us happiness and pleasure, in summertime, and all year through!

Let Your Taste Buds Do The Traveling Without Leaving Long Island

By
Diane Marie Miller
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Pictured from left to right: Adam Gotterer, Chef Alan Gotay, Josh Jaycoff

Do you love to travel and sample cuisines from a variety of different cultures? Well, there is no need to pack your bags! You can be transported to a different continent after just a short car ride from your home. There are so many authentic, culturally-inspired restaurants right here on Long Island. It’s been my pleasure recently to delight in quite a few. 

After reading about a dynamic duo of two friends gathering like-minded epicurious foodies in a Newsday feature earlier this year, I was all in! I immediately joined The Dead Chef’s Society: “a members-only group of gormands, epicureans and travelers, who believe the best way to learn about a culture is through its’ dining and drinking customs.” By way of Long Island’s ethnic cuisines, DCS founders, Adam Gotterer and Josh Jaycoff coordinate monthly gatherings at a variety of Long Island’s most worthwhile restaurants which represent the world’s tastes and ingredients in their own cultural atmosphere along with their unique wining and dining traditions. You too can become a member at deadchefssociety.net 

One of my favorite restaurant experiences thus far has been at BabaluNY at 256 New York Avenue, Huntington, (631)683-4666, babaluny.com. Having first been introduced to the “talented beyond his years,” Chef Alan Gotay at a debut “Stages” DCS dinner event in a private kitchen, in which he alone, was the sole chef extraordinaire of nine courses, I couldn’t wait to experience his fare at his own establishment. Upon entering BabaluNY, you are immediately transported to downtown Havana, Cuba by the artwork, the music, the friendly bar vibe and family photos as you venture past the open kitchen on your way to the back patio. That evening featured a live steel drum mother/son duo and Kava Tea drinks by Kavagirl of Huntington at the outdoor tiki bar on the back patio. Owner and Chef Gotay’s menu is a brilliant influence of his roots; Puerto Rican (dad) and Cuban (mom – Letty, who I met). His former time as a boxer has served him well, as he has been ducking and weaving since 2017 from a small storefront, through a pandemic, a food truck, and a restaurant expansion. His humble Chef picks/most popular items are his Empanadas and Mofonguitos. Check out the fresh products for sale as well. The menu prices range from $12-$65 for the Paella for two.

Diane’s Delights: Start with the Tequila Flight (four of his inspired craft cocktails of your choosing) – amazing presentation and so delicious!. The Shrimp Mofonguitos served in Chef’s secret sauce to pour into mini plantain cups, the Chicken and Mozzarella Empanada, the fall off of the bone ribs, lightly sauced and seasoned to perfection and don’t miss the Seafood and Chorizo Paella – one of the most flavorful and abundant that I’ve tasted.

Next stop, Gingerbites: A Haitian Bistro with a Caribbean Flare, located at 730 East Jericho Turnpike, Huntington Station, (631) 427-2483, gingerbitesbistro.com. Here you will be greeted by the effervescent Owner and Chef Marie Michele Destil. She has been in business since 2015, receiving many top ten awards on Long Island for her authentic traditional Haitian cuisine as well as her craft bottled and bagged Haitian cocktails to go. There is an outdoor expanded pandemic parking lot patio as well as a lively party vibe indoors, especially when she transforms the space for “made to order” parties… “your party…your made to order menu.” Her Griot (citrus marinated pork with creole spices) and Tasso Cabrit (goat with creole spices) are her most popular/Chef’s picks both served Riz Colle’ (rice and beans). Menu prices are from $7 – $36. 

Diane’s Delights: Start with an imported Haitian Prestige Beer, it is light and refreshing followed by the homemade GingerCitronade pouch with added tequila to get you in the mood. The Joumou is a rich pumpkin base soup with beef, vegetable, chock full of pasta and potato, the jerk chicken wings with Gbites special sauce are meaty, flavorful and perfectly spiced, the Riz Djon Djon, rice with mushrooms (grown only in Haiti) and the Lambi Non Sos, stewed conch with tomato sauce and creole species were among my favorites. Top off your dinner with a Krema, – think coquito only a better Gingerbites version. If you are having a specialty brunch, be sure to ask for Mais Ak Herring, made with herring, cornmeal mush, onions, garlic and peppers served in a bite size portion topped with guacamole and tomato tapenade – so uniquely tasty! 

Last, but certainly not least, venture to Spoonsticks: Korean Cuisine and Japanese Ramen at 4348 Merrick Road, Massapequa, NY 11758, (516) 200-4755, spoonsticks.com. Opening just prior to the pandemic, Owners and Chefs Andy Sin and Mark Oh have created a thriving Korean hoesik “happy hour” vibe with their full bar, large screen tv featuring Korean and American stations, and entire wall depicting images of Korea, while featuring delicious and authentic cuisine with menu prices ranging from $3 – $32. The Chef’s picks are the Spicy Pork BimBimBop and the Bee Hive Pork Belly and the most popular dishes ordered this year are the Pork Bun and the Tonkotsu Ramen. 

Diane’s Delights: Start with a refreshing Soju cocktail from the bar accompanied by the Yangnyeom – fried chicken wings with original sweet and sour sauce, gochujang; try the soft shell crab served on a steamed bun topped with trio of delectable sauces; the Beef Bulgogi, marinated sliced rib eye, asparagus, oyster mushroom, bulgogi sauce: the Spicy Pork BimBimBop. In the mood for a sweet ending, try the Ho Tteok (Korean sweet pancake with nuts) 

…And remember, you won’t need any carry-on luggage, perhaps just a carry out bag for leftovers!

The Importance of Play

By
Yvonne Bonasera
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Children thrive with hands-on, interactive learning opportunities. The best way to learn is by doing and for children, that means playing. It’s how they learn, how they experience the world around them and a critical part of development. Play is never meaningless. 

Children may use toys to imitate real life events they’ve experienced. Adults can use play as a tool to navigate difficult or new emotions a child may have trouble vocalizing. Not only does this build communication and vocabulary- it can boost self esteem and confidence by practicing situations with varied outcomes in a secure environment. 

Imaginative play gives children a safe haven to test the outcomes of different scenarios. Allow children to get creative and dream up anything their mind and heart desire without judgment or correction. Providing an environment where play is encouraged and supported is crucial for deep learning as well as social and emotional development. 

“Discovery learning” includes intentional open ended, child led play (where the child determines the direction of learning). This promotes critical thinking, problem solving, boosts confidence and autonomy. Play develops fine motor skills and cognitive abilities.Children don’t need flash cards to learn colors and shapes. They can easily learn with toys. Use descriptive words: “Pass me the green block please!” Or by asking questions “ Which is a circle?” Many preschools teach writing with finger paint, drawing in sand or constructing letters out of dough. For a child, this has a more lasting impression. 

There have been countless studies that prove directive teaching (lecture) is ineffective. A 2019 Harvard study found that students learned more when engaging in active- learning compared to instruction based (lecture) learning. When students are actively involved in their studies, they are more likely to retain information, be successful and fully understand the subject matter. 

Jean Piaget, renowned psychologist dubbed the “Father of Child Development” viewed play as integral to development of intelligence. His famous theory of play claims that as a child matures, his environment and play should evolve to encourage cognitive and linguistic development. It applies to children of all ages. Young children prefer “attachment play” which requires close proximity, supervision and interaction, but it doesn’t mean interrupting their process. As a child gets older, all that’s necessary is a simple demonstration or brief presentation followed by the space to make their own “mistakes.” There is no need for correction, they will know when they’ve achieved the desired result. We can support them by asking questions requiring them to draw their own conclusions. 

How can we achieve this space for growth and learning? Set up a variety of materials and step back. Provide no prompts, no instructions. Remember, not all play needs to be “constructive” with a goal in mind. Allow your children to get their hands dirty and make a mess. Watch them discover, explore and uncover the answers to their own questions. Resist the urge to intervene. Without disruption, simply observe a child and watch what unfolds. It is fascinating. Play is

where social and cognitive connections develop. Watch as their eyes light up with the discoveries they’ve made. 

“Each time one prematurely teaches a child something he could have discovered himself, that child is kept from inventing it and consequently from understanding it completely” says Piaget. The greatest gift we can give to our children is not to do for them but to give them the tools to do for themselves. Hands on learning achieves this through trial and error in real life participation. The best way to teach is to let them do and most especially let them play.

Grilled Banana Pound Cake Kabobs

By
Art Department
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         SUMMERTIME MEANS A LOT OF GRILLING . . .       

So why not try this yummy grilled dessert alongside your favorite grilled entrée?

Find more grilling recipes at Culinary.net.

  • 1 loaf (10 ¾ ounces) frozen pound cake, thawed and cubed
  • 2 large bananas, cut into 1-inch slices
  • 1/4 cup butter, melted
  • 2 tablespoons brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon
  • Toppings of your choice

 

Alternately thread cake and bananas on metal skewers or soaked wooden skewers.

In small bowl, mix butter, brown sugar, vanilla extract and cinnamon. Brush mixture over kabobs.

Place kabobs on greased grill rack. Grill kabobs over medium heat, turning once.

Serve with ice cream topped with your favorite dessert topping.

(Family Features)

 

Operation Dog-Friendly Fun Summer

By
Kristine Kelly Rubin
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Windows down, sun shining, head out the window, it’s time to make memories this summer with your furry friends. As a new dog mom, I am always looking for activities to bring my puppy along for an adventure. I can’t stand to see those puppy eyes when I walk out the door on a sunny day without him. Long Island has become very dog-friendly with many establishments anticipating your furry friend’s arrival. 

Looking for a fun and unique place to eat outdoors for the family and the dog to tag along? Look no further than Kerber’s Farm right off of Pulaski Road in Huntington. Kerber’s is a local staple but known around the country for their amazing provisions and pies. I had their local honey this past year and it was incredible. Upon your arrival, you will find the designated dog friendly areas and they sell treats for the whole family, including dog biscuits. During your visit, you can explore this working farm from the cute animals to the luscious produce growing in the back. 

Alternatively, if you are looking for a unique outdoor activity, check out a local dog friendly park and have a picnic. Heckscher Park in Huntington and Bailey Arboretum in Lattingtown are two picturesque places to do so. If you just want to just go for a scenic stroll in nature, these are perfect as well.

Another fun place for your dog to explore is your local farmers market. We frequent the Northport Farmers Market on Saturdays in the summer, overlooking the breathtaking Northport Harbor. Shopping at the market and walking our puppy along the waterfront is one of his favorite activities. One of our go-to markets is the Port Jefferson Farmers Market on Sunday mornings where you will see weekly dogs of all breeds and sizes. You can’t beat the beautiful views and morning sun overlooking the Long Island Sound with all the local vendors. These are perfect outings for dogs and their humans to socialize. Be sure to check your local area to see if there is a nearby farmers market you can attend. 

It’s time to pack your bag, grab those treats for the pup and take an adventure!

P.S. Don’t forget the water! 

 

 

Creating a New Vegetable Garden Bed : Part 3 of 3

By
Krista Pasfield
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At long last, here’s the final installment of this three-part series, which has been documenting setting up a new garden space. Construction has been completed, plants and seeds have been sown, and now we await the fruit of our labor.

LOCATION : The sprinklers only needed minor adjustments to provide full, proper watering coverage of the entire planting area. The whole bed gets at least six hours of sun per day, and certain areas get more. I’m going to take notes and adjust future planting layouts based on the sun preferences of my crops and where each area of the garden gets more or less sun.

BUILDING MATERIALS : For critter fencing, I chose a black coated-metal fencing with 1” squares that came on a roll, which made for fast and easy installation. It was a breeze to cut with standard wire cutters. To secure the fencing to the bed and posts, we used half-inch U-shaped fasteners. They look a bit like elongated staples from a staple gun and will last longer than regular staples. They’re also a little thicker than staples, to protect against accidentally pulling them out. It was simple to hammer them in with nails. For the time-being, I have an extra piece of fencing serving as a gate until I decide how I want the gate to look. I found trellises to support the cucumber and sweet potatoes on Amazon. There’s a wide variety of sizes, shapes, and materials. I chose a metal option that maximized vertical height while minimizing ground area, so there was little to no wasted space.

GROW-GOALS : After filling the new bed with topsoil, I top-dressed with perlite to prevent compaction and I added a bit of broad-spectrum organic fertilizer. Top soil should not need any supplements when it’s new, but due to global soil depletion, it’s hard to be certain how nutrient-rich top soil is without getting it tested. I did not get mine tested. The fertilizer I chose is slow-release, so it’ll continue to feed the plants for a while. I again used plumb lines of string to create straight, evenly spaced rows for planting. I arranged the plants and seeds based on expected mature height, shortest in the front, defined as closest angle to the sun. The cucumber and sweet potato trellises went in the back, since those will eventually be a solid mass of vine and fruit. All in, my crops for this year are: radish, carrot, spinach, green bean, broccoli, scallions, sweet potato, zucchini, tomato, several varieties of hot pepper, cucumber, cucamelon and, new this year, luffa. If all goes according to plan, I’ll have home-grown sponges to gift this holiday season. Pro tip: To save space, I planted the spinach underneath the trellises. Spinach is a cool weather crop that will cycle out by the time the vines reach the top of the trellis. Next year, I’ll also do lettuce under the trellises.

As of writing this article, the garden was planted three and a half weeks ago. In that time, we’ve had one day of natural rain and lots of dry, sunny days, so I’ve been hand-watering at least once a day, in addition to the sprinkler system. Top soil doesn’t retain water as well as potting soil, so supplemental watering until plants are established and rain is regular will minimize plant stress and support seed germination, which helps to ensure a bountiful crop.

I hope you’ve enjoyed coming on this journey with me, and perhaps were able to take a few bits of wisdom and apply them to your existing garden, or to your plans for a new one. If you do a DIY garden project, I’d love to hear from you and see your photos! My contact information is in the byline. Happy summer!

 

Barkgata Luxury Pet Hotel, Daycare & Spa

By
Erin Gilroy
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99A Lake Ave. South, Nesconset ~ 631-888-3500 ~ barkgatapethotel.com

Bianca Caras, owner of Nesconset’s Barkgata Luxury Dog Hotel, Daycare & Spa, is redefining what it means to board your dog while you’re on vacation. Barkgata just celebrated their one-year anniversary and Bianca could not be more pleased with how Barkgata has grown over the past year. Your fur baby is sure to be pampered with a stay at Barkgata, with services ranging from grooming to doggie daycare and overnight boarding.

Barkgata is the result of a passion project that fulfilled a childhood dream of Bianca’s that stemmed from growing up with fur siblings. The concept was inspired by her own dog, Delilah, who was very anxious at the kennel whenever the family went on vacation. It broke Bianca’s heart to leave Delilah in such a state and without the opportunity to interact with other dogs. Her sentiment is that you shouldn’t have to worry about whether your dog is all right while you’re trying to enjoy your vacation.

With the motto “Home away from home,” Barkgata’s mission is to ensure that your dog is as comfortable as can be in their care. The interior design was modeled after North Shore homes, and overnight rooms are complete with blankets, orthopedic beds, and flat screen TVs – your pup won’t even notice that they’re not at home! Bianca prioritizes the comfort of Barkgata’s canine guests and their human families, establishing relationships with customers in-person and on social media. One look at Barkgata’s Instagram page will show repeat customers, smiling pups, and dogs playing with each other.

It’s important that Barkgata’s customers know that their dogs are genuinely cared for, regardless of whether they’re just there for grooming, or for an extended stay. Bianca is on-site seven days a week. Bianca wouldn’t sell a product or service to her customers that she wouldn’t use on her own dogs and has turned down endorsement opportunities for that very reason. There is no doubt that she cares deeply about the families that walk through Barkgata’s doors.

Barkgata is a certified Doggy Daycare, Pet Spa, and Pet Hotel (which can be seen in Barkgata’s ads in ET!), and all employees are certified in First Aid and CPR. As a Hauppauge native, Bianca is active in the community, too. She sponsors Nesconset little league and a local adult intramural softball team. Of course, her favorite part of the job is interacting with the dogs. “If your dog is happy to be here, we’re doing something right,” Bianca says.

Bianca’s vision for the future is to continue to grow the Barkgata name as a brand that associates itself with happy dogs. She has truly found a niche for herself in Nesconset and plans to open at least two more locations over the next five years. When boarding your dog with Barkgata, there is absolutely no need to worry that they will be happy and well taken care of.

 

Beach Girl Aesthetic

By
Gabriella Calderale
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Hype up your beach girl aesthetic with these not-so-basic necessities.

July is here! Mid summer is always my favorite time of the year. The weather is consistent, the beach water has warmed up and the summer trips are commencing.

Whether you’re taking a drive down to Robert Moses, planning a weekend in Montauk or flying somewhere tropical, packing your beach bag can make or break your trip.

Of course everyone knows the basics, water, sunscreen, sunglasses, a beach towel all thrown into your extra large tote bag, but who wants to be basic?

Hype up your beach girl aesthetic with these not- so-basic necessities.

First and Foremost, sunscreen.

Keeping your skin hydrated and protected is imperative for a day in the sun. Tyler Gugliotta, a Long Island esthetician, says her favorite beach bag must-haves are La Roche-Posay light fluid sunscreen SPF 60 and Jack Black Intense Therapy Lip Balm SPF 25.

Gugliotta’s secret tip for a killer sunkissed beach look is, mix your SPF with Drunk Elephant bronzing drops and add some Drunk Elephant Rosi Glow Drops for blush, this will create the perfect, natural, beachy glow.

My next beach bag must-have is leave-in-conditioner.

Leave-in-conditioner is the best way to infuse and lock moisture into your hair. Salt water and sun exposure dehydrate your hair, leaving it dry and brittle and can cause color to fade. To protect your gorgeous locks and keep your hairdresser from hating you, make sure you have a leave-in-conditioner on stand by.

Christina Pettit, the hairdresser behind @hairapybychris, says “Spraying leave-in conditioner in your hair before going into the water is key.” Pettit recommends using Biolage multi benefit spray to lock in moisture. I love spraying leave-in-conditioner and wrapping my hair up in my next must have, claw clips. I like to have my hair up and away from my face to prevent knots and tangles from the wind.

My favorite claw clips are the Mandydov non-slip big square ones from Amazon. I have yet to find a clip that holds all of my hair better than this one. They come in so many different colors, one to match every bathing suit. It’s the perfect accessory.

Nothing says hot girl summer quite like accessories to take any bathing suit to the next level. My all time favorite accessory is a sarong. They fold up so small in your beach bag you barely even know it’s there.

Fashion designer, Sabrina Macchio, says “ My beachwear is typically effortless and versatile… Don’t underestimate the power of a wrap-around skirt or sarong.”

You can also spice up your style with a beach hat.

A big fun sun hat or a playful fedora complement any beach outfit while protecting your face from the sun.

My beach day must-haves should also be partnered with a nice big water bottle, sunglasses to protect your eyes and a sandwich, because who isn’t hungry at the beach?

Show off your beach girl aesthetic.

 

Out on the Vine

By
Erin Gilroy
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Baiting Hollow Farm Vineyards

~ 2114 Sound Avenue, Calverton ~

You don’t want to miss this summer at BHFV! Their spacious outdoor seating area has everything from games like corn hole and giant Jenga to a beer garden. This season, they introduced their Winearitaville bar, a play-on of the iconic Jimmy Buffet song and resort, featuring wine slushies in a variety of flavors. Order a Winearitaville fishbowl to share, or by the glass.

Croteaux Vineyard

~ 1450 S Harbor Road, Southold ~

Croteaux Vineyard stands out as a unique destination with its exclusive focus on rosé wines, both still and sparkling. The enchanting atmosphere evokes the feeling of a picturesque garden, an ideal setting to unwind and indulge. Pairing their delightful wine selection with some of their “light bites” such as the baguette and herbed cheese spread or the lobster roll sliders Croteaux Vineyard delivers a remarkable experience that truly captivates visitors.

Clovis Point Vineyard & Winery

~ 1935 NY-25, Laurel ~

Located in the heart of Long Island Wine Country on the North Fork, Clovis Point offers beautiful scenery, exquisite wine, and kind and attentive service. Sip on a glass of their seasonal 2021 White Merlot on the shaded outdoor patio with live music every weekend.

Jason’s Vineyard

~ 1785 Main Road, Jamesport ~

Just a hop, skip, and a jump down the road from Clovis Point, Jason’s Vineyard is a standout – not only because of their delectable tasting menu, but also because of the alpaca farm visible from their outdoor seating area! To make the most out of your experience at Jason’s, sample four wines of your choosing for $15. Jason’s also has live music every weekend throughout the summer!

 

KiDS NEED MoRE

By
Erin Gilroy
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In Memory of Peter Careccia

In addition to running West Hills Chiropractic, Dr. Joseph Mills is also a successful entrepreneur with a deep understanding of the importance of paying it forward.

Some 28 years ago, the son of a close friend had a non-malignant spinal cord tumor. After several removal attempts, Peter Careccia passed away at the age of 14. His passing left an indelible mark on Dr. Mills and his family, prompting him and his wife, MaryAnn to start fundraising for pediatric cancer patients. Party for Life is an annual fundraiser that the Millses founded in 1998.

KiDS NEED MoRE is one of the primary recipients of Party for Life’s generosity. KiDS NEED MoRE is a nonprofit organization headquartered in Amityville that provides recreational programs for pediatric cancer patients and their families. Among other events throughout the year, their programs include Saddle Rock Day Camp and their main attraction: Camp Adventure, a week-long sleep-away camp.

Camp Adventure started in 1990 as one of the only camps of its kind to serve cancer patients and siblings. Eligible participants include kids going through treatment, kids in remission, regardless of how long they’ve been out of treatment, and siblings of patients, ranging from ages 6-18. Camp Adventure is entirely volunteer-run – down to the on-site healthcare professionals. The camp provides a safe and positive environment for pediatric cancer patients and their families to celebrate life. KiDS NEED MoRE programs foster relationships and create support networks not only for patients, but for their families as well.

This year’s Party for Life raised nearly $2 million for KiDS NEED MoRE. In addition to their contributions to KiDS NEED MoRE, Dr. and Mrs. Mills also take Camp Adventure kids and their families to Opening Day at Yankee Stadium, complete with transportation and a tailgate before the game. An emotional staple at the annual Party for Life fundraiser is uniting stem cell donors with recipients whose lives were changed by a stranger’s selfless act.

KiDS NEED MoRE is currently gearing up for this year’s Camp Adventure at the end of August. Party for Life is celebrating their 25th anniversary next year, so stay tuned for information about their milestone fundraiser! If you’d like to learn more about KiDS NEED MoRE and Party for Life, or are interested in making a donation, visit kidsneedmore.org.

 

 

 

How to Make Space for Wellness in the Summer

By
Charlotte and Leslie
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by Charlotte Muller and Leslie Van Bell

As the seasons shift from spring to summer, there is an added pressure to “make the most of it” by overbooking your schedule to fit in every BBQ and weekend getaway. But this added pressure to “do it all” can come with a price. Chronic stress releases a hormone called cortisol, which can cause weight gain, fatigue, anxiety, and can even lead to heart disease and strokes.

By making space, you can support your wellness AND make the most out of your summer. “I define making space as ‘the act of cleaning clutter,’ and this can be done in many ways. We can make space physically, mentally, spiritually, and socially – what I call the Four Pillars of Sustainable Wellness,” Charlotte shares. Visualize a messy closet. Imagine how easy it will be to find an outfit once the closet is cleaned. We can use that messy closet as a symbol of clutter in our lives. Leslie begs the question, “Where can we let go? What weighs us down?”

Mentally: Meditation allows us to observe what’s taking up space in our minds. “One technique that I love is categorizing thoughts,” Leslie shares, “sit in stillness and analyze the types of thoughts you’re having, and imagine putting those thoughts into labeled buckets, like ‘Work,’ or “Parenting.’” To try it, Sit or lay on a picnic blanket on a warm summer day and set a timer for 10 minutes. Check in with your thoughts and try to categorize them. When the timer goes off, notice the feeling of serenity throughout your body and mind.

Physically: Have you ever felt stuck, uncomfortable, or stagnant physically? This often happens when we fall out of routine, experience stress, or over-exert ourselves. To make space, choose a slower-paced activity, like a walk on the beach or a yoga class at the park. Dedicate 15-30 minutes to your intentional movements 3-5 times a week, and feel the effects that follow.

Spiritually: Spirituality means something different to everyone. Living in a world with so many options and opinions can sometimes pull us away from what resonates with us as individuals. Making space for what our souls love can ground us in the present. Set time aside for soul-inspired activities, like roasting marshmallows outside, or painting and getting lost in your creativity. Reconnecting with joy can help your body relax.

Socially: We are social beings, especially in the summer, and spending time with others can be both energizing and draining. “My favorite thing to do is be selective. Say no to the social activities that you don’t want to be at,” Charlotte says. If you say yes and you truly don’t want to be there, you will feel drained, uninspired, and maybe even resentful. Leslie says, “I am selective when it comes to who I spend my time with. I seek out those who have similar interests to me and leave me feeling like I have a full cup!”

To know when you need to make space, look out for feelings of heaviness, irritability, and overwhelm. These feelings can signal that you feel like your metaphorical closet is messy and in need of a clean-out.

 

Red, White and Blue Firecracker Cupcakes

By
Lisa Basini
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THE CAKE :: Prep Time: 20 minutes~Servings: 12 cupcakes

HERE’S WHAT YOU NEED :

  • 1 ¼ cups all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1/8 teaspoon salt
  • ¾ stick unsalted butter at room temperature
  • ¾ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk (whole milk with just a squeeze of lemon juice)
  • Food Dye: Red and Blue
  • 4 cups of buttercream icing (see recipe below if needed)
  • Garnish with 1/4 cup multi-colored sprinkles.

HERE’S HOW YOU DO IT :

Pre-heat oven to 350 degrees. Place cupcake liners in a 12-portion cupcake pan; set aside.

In a bowl, whisk together all dry ingredients except for the sugar; set aside.

In another bowl, using a mixer on medium speed, beat the butter until smooth. Slowly add the sugar and continue beating until the mixture is light and fluffy. Add the eggs one at a time, and then add the vanilla. Add the flour mixture in 3 portions, alternating with the buttermilk in 2 portions, starting and ending with flour.

Divide batter into three portions. Remove 1/3 of the batter and dye it red. Then another 1/3 and dye it blue. Leaving 1/3 in the original mixing bowl. Pour each color of batter evenly into prepared cupcake pans. Then using a toothpick swirl the colors gently.

Bake for 20 – 22 minutes, or until lightly golden-brown and a toothpick inserted into the center of the cake comes out clean.After cake is cooled, level layers and top with frosting stack one on top of the other. Cover the top with frosting, then drizzle sprinkles over top and sides of the cake.

THE FROSTING :: Prep time: 10 minutes

HERE’S WHAT YOU NEED :

  • 2 ¼ sticks unsalted butter
  • 1 lbs. confectionary sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons water

HERE’S HOW YOU DO IT :

Beat butter until it resembles frosting. Slowly add confectionary sugar until combined. Add vanilla and water; mix at high speed until smooth.

 

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ET Week Media was established in 1991, producing a variety of print/digital media products that includes a monthly lifestyle magazine, dining and entertainment guide, a four color gloss coupon magazine, as well as a multitude of other direct mail media products.

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