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ET Magazine Smithtown

APRIL 2022

etweekmedia.com

LIFESTYLE • FOOD • FEATURES

Smithtown/St James/Hauppauge

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l OUT & ABOUT Out on the Vine Fill your weekends up this month by taking a trip to the North Fork wineries.

l WINE PAIRING In fl uencing Wine Characteristics Giusseppe Sasso, manager and sommelier at Mannino's Kitchen and Bar in Commack, talks about understanding the origins of wines and how to properly pair them.

l FASHION & BEAUTY Spring Fashion: A Lesson in Joy The refreshing, lovely colors and styles of the season.

l FOOD & DRINKWITH JOANNA Spring is Here... Al Fresco Dining Local places to enjoy your next meal outside. l HEALTH &WELLNESS Foods That Make Your Skin Glow Promote healthy skin with nutrient-dense foods that are rich in vitamins and minerals.

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l PET CONNECTION Allergy Season Has Arrived How to identify and properly treat your pet’s allergies.

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l THE BAKING COACH Banana Chocolate Chip Mu ffi ns A simple recipe with just the right balance of banana and chocolate.

l LETS EAT An Inside Look on Fine Local Restaurants

l FAMILY FEATURES Pecan-Crusted Prime Rib with Horseradish Cream Sauce and Carrot Garden Easter Cupcakes Go beyond traditional recipes by using beloved seasonal ingredients in new ways. l HOME & GARDEN Welcome to Spring How to get a jump on spring gardening and prepare for a wonderful growing season.

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ET Week Publications, Inc. dba, ET Magazine, ET Week Media. 100% Direct Mailed Via US Postal Service. ET Week Publications, Inc. has the right to reject any advertisements or editorial at its’ own discretion. The views, opinions, strategies expressed by any author of editorial or advertisements displayed by business owners contained in print or on line are the views of the writer. They do not re fl ect the views, opinions or strategies of ET Week Publications, Inc., nor does the publisher make any claims as to their accuracy, completeness or validity published and will not be held liable for any errors, omissions, or delays in information or any losses, injuries or damages, arising from its’ display or use. It is recommended by ET Week Publications, Inc. that the individuals consuming the content found in print or on our website or before engaging in any transaction with any business owners’ advertisement, should do its’ due diligence and consult a professional or perform its’ own research before making any decisions on any content or display advertisement published by ET Week Publications, Inc. or its’ writers. ET Week Publications, Inc. reserves the right to delete, edit, or alter in any way editorial deemed to be offensive, defamatory, threatening, in violation of trademark, copyright or other practices otherwise found to be unacceptable.

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G etting outside and feeling the fresh spring air is something we collectively look forward to with bated breath. Designers unquestionably sense the impending spring fever in the air and have responded with collections that can be described as joyful, upbeat, lighthearted, and whimsy. This season’s colors can easily be described as sorbets or neon. Rich corals, bright yellows, electric green, Tutti Frutti pink, and deep lavender. The only exception is crisp white which, while not a spring surprise, is refreshing and lovely with the styles of the season. So, let’s talk about styles. One of my favorites it the white suit. Shown loose- fitting and somewhat flowy, this latest take on the suit is both elegant and classic. Liquid metal is another top look for the season. Many designers have opted to avoid embellishments, including sequins, which have been identified as harmful to the environment. Instead, they have given us sheer, metallic fabrics (liquid gold and silver). Extra-long pleated skirts are a popular item, the opposite to the micro- mini skirts also hitting the stores this season. Pants are quite low rise, baring midriffs for the wearer. Puff skirts are a lovely option, particularly when paired with a fitted top for a minimalist look. Many dresses and tops will be found with cut-outs or multi-strap options. Afraid to bare too much skin, add a biker jacket over your outfit., the biggest jacket trend in leather, suede, and more. Maxim dresses will be a big trend again

this year, with cleaner, straighter lines than in past years. Oversized blazers are back, but fear not; the 80’s are back completely. The ’22 version is more structured and can be found with a single button or with a multiple button, single-breasted design. Looking for a longer look? Try a trench coat, the outerwear sweetheart of the season. One of the biggest trends of the season: super-sheer fabrics, particularly for dresses. They are, however, one of the least practical options you can expect to see on the racks. Instead, opt for bold stripes, fringe, or ultra- feminine, soft frilly lace - all expected to be top choices for the season. Big, bulky totes will be seen all around town, likely paired with platform shoes or feminine ballerina flats. Other trending handbag styles are the petite clutch, structured multi- pocket totes [for work], an updated bucket bag, and crocheted market totes. Sport sandals and sneakers are among the footwear styles you should expect to see frequently - another sign of designers responding to the need to get outdoors after so much time. Gladiator sandals are making a return this spring, a style that will likely carry on through the warm summer months. Heeled pumps, wedges, and espadrilles are in again and can be found in all the best colors of the season. So, smile as you choose your ensemble each day. Enjoy the styles, enjoy the colors, and, most of all, enjoy dressing to be out and about once again.

Tammy Severino is the President of RPC Development, LLC, a boutique consulting firm specializing in small businesses and nonprofit organization. She has more than 20 years of experience as a writer, and is a speaker on women’s empowerment issues and philanthropy in America. In her spare time, this fashionista follows and writes about fashion, travel, parenting, and other lifestyle topics.

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One of the best ways to achieve a healthy glow is through nutrient-dense foods. Fruits and vegetables are rich in vitamins and minerals that can bal- ance the skin, minimize premature aging, and help skin appear more radiant and healthy when consumed regularly.

AVOCADOS This tasty and beautifully green-hued fruit is rich in fiber, to suppor t a healthy digestive tract and rich in antioxidants (vitamin E and lutein), to protect the skin from oxidative damage. They also contain healthy fats, which suppor t moisture balance and help fat-soluble vitamins absorb better. BERRIES Berries are a fantastic food for skin health. Not only do they help protect the skin, but they minimize signs of aging, and encourage a healthy glow. Berries are low in sugar, packed with skin- loving antioxidants, and rich in vitamin C, which helps promote collagen production, suppor t elastin in the skin, and protect from free radical damage. PAPAYA Papaya contains the enzyme papain, which helps the body digest proteins easier. Protein is the building block of the skin and essential for main- taining a glowing appearance. This tasty fruit is also rich in vitamins A, C, E, fiber, and antioxidants to help promote healthy skin from within. CHIA SEEDS Chia seeds contain omega -3’s fatty acids, the building blocks for proper cell function. Regularly consuming chia seeds supports the skin structure and helps it appear bouncy, healthy and glowing.

Soak chia seeds overnight with plant-based milk; top with berries and cinnamon for a healthy snack. SWEET POTATOES Sweet potatoes are rich in vitamin A, C, E, potas- sium, pantothenic acid, magnesium, and copper, which suppor t skin health. They get their orange hue from beta-carotene, an antioxidant that protects the cells from damage and encourages more vibrant skin. Sweet potatoes are also rich in anthocyanins that can prevent blemishes and dark spots on the skin. TOMATOES Tomatoes are rich in Lycopene, an antioxidant shown to shield the skin from UV damage. Pro- tecting the skin from the inside out is a great way to minimize premature aging and encourage a healthy glow. Cooked tomatoes make Lycopene more bioavailable, which means tomato sauce is the perfect food for glowing, healthy skin. BONE BROTH Bone broth is an incredibly nutrient-dense food packed with collagen and gut suppor tive com- pounds such as glutamine, glycine, and proline. Collagen is a building block for healthy skin and the most abundant protein for the body. Adding bone broth to recipes is an excellent way to increase collagen intake and encourage supple, smooth, and radiant skin. The skin renews itself every 28 days, meaning anyone can have glowing skin by approaching beauty from the inside out. Aim to include at least 1-2 of these nutrient-dense foods into your daily meals to encourage a healthy glow. Cheers to beautiful skin!

Jessica Rose is a Certified Holistic Nutritionist, Licensed Cosmetologist, Television Health and Beauty Expert, Certified Face Yoga Instructor, and Published Writer. She specializes in women's health teaching clients how to look and feel their best at every stage in life with nutrition and non toxic and lifestyle education, a beauty from within approach, and empowering women to create a healthy lifestyle they love. www.jessicarosewellness.com/

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By Marc Piperno

F or anyone who owns dogs, we can agree they mean a lot to us. As an owner of five, I tell you, that if anything ever happened to one of my ba- bies, I would lose it! Many years ago, my golden re- triever dug under my fence and escaped! It wasn’t until three days later that a kind stranger returned our “Sun- dance”. If it weren’t for Sundance’s identification tag, who knows what would’ve happened! If anything like this happened to you, No-Diggity- Dog has your solution! No-Diggity-Dog is a family owned and operated business located in Bohemia, NY. The diligent owners invented a product that is certain to keep your pets safe in your yard! The owner has ex- plained that a fenced-in yard gives pet owners a “false sense of security” and this product reassures your pets are safe and secure! No-Diggity-Dog’s personal story that inspired them to create this amazing product is truly eye-opening. “One day as I stepped outside to get the mail, to my sur- prise, I found my dog “Ranger” on the front porch. I wasn’t sure how Ranger managed to find his way out of the fenced-in yard. After seeing him so scared and out of place, my emotions quickly changed from shocked to thankful. I proceeded to go to the backyard to discover Ranger had been digging under the fence. The “What Ifs” started to kick in. What if I hadn’t gone out to the mailbox? Something had to be done. I immediately laid down wood, but it didn’t work! Rocks were used, but he

dug around them. I even tried placing yard furniture to block him from digging. I finally turned to the internet only to find shock and spike collars along with shock fences. This didn’t seem humane to me. I knew I had to figure out another way. After numerous failed at- tempts and my lawn looking disheveled, I realized it was up to me to create my own product. I wanted a product that would not only close the gap under the fence but also prevent the dog from digging. At last, the No-Dig- gity-Dog Fence Guard emerged.” No-Diggity-Dog is very excited to share their newly innovative custom steel product! This will finally put your minds at ease as No-Diggity-Dog creates a “No Dig Zone” around the perimeter of your yard. Did we men- tion it doesn’t disturb your lawn maintenance either!? No-Diggity-Dog is very feasible to install and is the first of its kind to reassure your pets are kept safe! No-Diggity-Dog manufactures everything here on Long Island. If you need additional parts, just give them a call! In addition to their Fence Guard, No-Diggity-Dog sells steel wall art such as leash holders, key holders and durable pet feeding stands. Call No-Diggity-Dog and they will be happy to explain their new innovative product! Phone: 631-202-0674

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BORGHESE VINEYARD&WINERY 17150 Route 48, Cutchogue Founders Tour Tuesday-Sunday • 11:30AM, 1:30PM, 3:30PM

Receive a private tour of Borghese Vineyard, hosted by the owner himself, Giovanni Borghese! The “Founders Tour” (about 90 minutes long), includes a trip to the cellar/barrel room, plus an in depth discussion of the Borghese farming process and production - from bud break to bottle. You’ll finish back at the tasting house with the “Founders Tasting Flight,” which includes 6 wines. Note: Maximum of 6 people per tour and advanced reservations required. $65 per person.

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SANNINO VINEYARD 15975 County Road 48, Cutchouge Macaron + Wine Pairing Friday, April 15 • 12:00-6:00PM Enjoy a pairing of 4 Petite + Sweet custom Macarons and 4 Sannino Estate Wines. Note: Tickets must be purchased in advance. $40 per person | $34 per Wine Club Member SUHRUWINES TASTING HOUSE 28735 Main Rd, Cutchogue Watercolors and Wine Thursday, April 7 • 6:00-8:00PM Join artists Melissa Hyatt and Christie Jones for an evening of watercolors. Receive painting tips and techniques through a step-by-step process and let your creativity shine - all while sipping on a glass of Suhru wine. Learn about Christie’s non-toxic, handmade watercolor paints and process through a meditative mixology demo. By the end you’ll know how to mix paints, play with wet on wet, wet on dry and discover the magic of watercolor. Class includes all watercolor materials to create your own 5x7 piece and frame, a trio set of Christie’s handmade watercolor paint colors in recycled shells (to take home), and one glass of Suhru wine. Seating is limited. Pre-purchased tickets required.

Spring Succulent Workshop Thursday, April 14 • 6:00-8:00PM

During this two-hour workshop, led by local plant stylist Elissa Capetanakis of Imaginariums by Elissa, you will create and design a stunning spring succulent arrangement! The centerpiece, in a classic white ceramic pot, will be filled with: handpicked succulents, like-minded foliage, preserved mosses, and springtime botanicals. You will be guided through every step of the process from the creation, care, and customization! Class includes all materials to create your own arrangement and one glass of Suhru wine. Note: Additional glasses available for purchase throughout the event. All levels welcome. Seating is limited. Pre-purchased tickets required.

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I t should be evident that the post pandemic era has crushed local busi- nesses all across our beautiful is- land. Combined with the onslaught of E-commerce, the Mom and Pop shops that built our communities, continue to be challenged. Thank goodness, there is a shimmering light, as many continue to muster up the strength to keep fighting for their place in local markets. Selmer’s Petland has been Long Is- land’s favorite pet destination for eighty-two years, making them the oldest family-owned of its kind in the U.S. It all began when Bruno and Helen Selmer moved to Huntington, into a small house on two-lane, Jericho Turnpike. In 1941, Bruno decided to enclose the front porch of their home and start selling a small selection of pets and supplies. He even renovated the garage and created a space for breeding dogs and birds too. Today, owner Al Selmer (son of Bruno and Helen), along with his daughter Jessica, take pride in carry- ing the traditions of this successful family-owned business. “As the head- quarters for all things pet-related, we enjoy serving and meeting the needs of our customers. Our three floors are fully stocked with merchandise that is designed to meet the demand of both our live-stock and supplies,” says Al. Selmer’s has a wide selection of American Kennel Club, American Ca- nine Association as well as designer crossbreeds, all of which come from le- gitimate breeders. You can be assured that the staff at Selmer’s has been pro- fessionally trained in pet socialization and provide daily exercise routines to keep their pets in excellent health.

are coming in to add a new member to your family, or visiting to shop for food and supplies, the friendly and knowl- edgeable staff at Selmer’s is eager to please. From the finest birds, fish, puppies, reptiles, and small animals to the best grooming services, supplies and more, Selmer’s will not disappoint. HERE’S WHAT SOME OF SELMERS CUSTOMERS HAVE BEEN SAYING… Lori D HHHHH Jessica is amazing and so caring. We bought our Daisy who is a full breed Shih Tzu at 4 months old and she has a beautiful disposition and loves other dogs and people in general. I highly recommend Selmers. Nov. 22, 2021 Frank L HHHHH This is the 3rd dog that we have purchased from Selmer's. I can't begin to tell you how happy we were each time. Our experience just keeps getting better and better. Would not go anywhere else. Jessica's ability to pair a dog with an owner is uncanny. The staff also could not be more helpful. Sept. 29, 2021 Alissa HHHHH I hit GOLD. My puppy is beyond amazing. Her temperament is amazing! She is sweet, loving, playful but also chill! She is almost 8 months now and she is the little love of my puppy life!) Thank you for this wonderful dog. We love her so darn much! Sept. 24, 2021

This includes grooming and health checks to ensure the well-being of all dogs. To be sure you get your new puppy off on the right track, Selmer’s partners with licensed veterinarians and offers full packages to make cer- tain that your puppy gets the proper care from the very beginning. As Jessica, owner of Selmer’s ex- plains it, “It’s not about selling pup- pies. Its more about matching the right person or family with our pup- pies, while providing a life experience that will make the new owners and puppy thrive in their new environ- ment”. After 80 years of serving cus- tomers in Nassau and Suffolk County, Selmer’s has become the most trusted source in the business. Whether you

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GIUSSEPPE SASSO is Manager and Sommelier at Mannino’s Kitchen and Bar in Commack

By Marc Piperno

I t’s an age old question that has the novice wine enthusiast curious enough to want to understand the origins of the wines we have come to love. Yes, we all have our favorites, like a full body Cabernet or a crisp, light Chablis. If you are not already familiar, the insight found in this article is sure to enhance the social aspect of breaking bread with a glass. So then, why are some red wines more robust and deeper in color than others? What is the relevancy of pairing white wine with seafood and red wine with meat? Recently, I had the chance to sit down with Manager and Sommelier Giuseppe Sasso of Mannino’s Kitchen and Bar, Commack for a solid hour to gain greater insight. Giusseppe has a passion for wine. As he explains it, “For me, wine is not just a beverage, but more like a work of art. Just as an artist paints with his palate, so it goes for the wine maker that carefully and deliberately allows certain conditions to be present, while manipulating the manner in which grapes are manufactured.” Where the grapes are grown matters. Quality and composition of the soil, irrigation and sun exposure, combined with region greatly influences how it’s flavor, acidity and texture delivers to the palate. Equally influential to the complexity of taste is the fermentation process, where the wine is stored in stainless steel vats, before aging in barrels. Since Mr. Sasso is a native to Italy, our conversation, for this segment, evolved around the Tuscany region. To get a clearer understanding of what influences wine, Mr. Sasso focused in on one of the most recognized and respected Tuscan wines. The renowned Brunello Di Montalcino, is a red wine developed through the rolling hills of Montalcino, Italy that

is unique to this area. For one, the thickness of the skins on the berries results in a Brunello characterized by robust fruit flavors with high tannins and acidity. Tannins is a term used by wine experts, as a form of expressing the bitterness of the wine that develops from use of the skins, stems, and seeds. In addition, the longer in contact the skins are with the grape juice, the deeper in color and more intense the tannin becomes. Mr. Sasso further explained that the wine, during fermentation will mimic other flavors. This is caused by the introduction of yeast that turns sugars from the grape juice into alcohol. As Mr. Sasso explains, “In terms of pairing wine, the acidity in the Brunello works well with red meat, because it helps break down the fat content, allowing the palate to cleanse. That said, it makes sense to pair the bold flavors of a Brunello with a steak. The same hold true for fish. A delicate tasting fish pairs better with a white wine, simply because a white is less likely to overwhelm the palate.” A perfect a pair as this may be, a Brunello with its high acidity is not recommended to be consumed over social chatter. Giusseppe continues; “If you are not eating protein with a Brunello, your mouth will become dry and the wine itself will become unappealing. Though a Merlot is also dry, it is low in tannin, resulting in a smoother tasting experience and better suited for social gathering.” Mr. Sasso summed it all up by stating, “The process of wine making is a very complex topic and is impossible to explain in one conversation, but I hope I have enlightened your readers.” If you never met Giusseppe before, stop by Mannino’s Kitchen and Bar for lunch or dinner and let the Master of grapes guide you through a remarkable dining experience.

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S pring is of fi cially upon us, and it’s time to enjoy your next meal outside. Whether it’s drinks and apps, or a sit- down dinner, Long Island offers an assort- ment of al fresco dining options. When I’m choosing an outdoor spot for my next meal, it’s important that quality remains at the top of mind – while also incorporating a killer view and remaining comfortable for my meal. As a Northport Village resident, there are plenty of local places to keep me satis fi ed such as: Tim’s Shipwreck Diner, The Purple Elephant, Robke’s, Skipper’s Pub, Rockin’ Fish, Nina’s Pizzeria and Copenhagen Bakery . If I’m feeling like a short drive I opt for: Mill Pond House (a short drive to Centerport), The Whales Tale , and Vauxhall (a short drive to Huntington). My local Northport spots are conveniently lo- cated, offer comfy outdoor seating, and an assortment of dining options depending on what I’m craving. Tim’s Shipwreck Diner has the best breakfast burrito around, and I also love their pancakes! The Purple Elephant is a great local, cozy haven for a healthier bite – yummy vegan options and a great Kombucha selection. Robke’s is a short walk from our house, and I’m addicted to their old school Italian offerings – think steaks, seafood, pasta and fi sh. The newly renovated Skipper’s Pub has the best cocktails around town and surprisingly yummy bar snacks – a great spot to meet friends after work. Rockin’ Fish is my

go-to for a cold beer and oysters, plus I can bring my dog! Nina’s Pizzeria is a neighbor- hood ‘sleeper’ – meaning I wouldn’t expect such high-quality entrees from a pizzeria. Their pizza is amazing, but make sure to also try their appetizers and entrees – unexpect- edly authentic and reasonably priced. Copen- hagen Bakery is close to my heart – the yummiest breakfast omelets around, and my #1 pick for local breads and pastry. (Seriously, order everything.) Mill Pond House is a dreamy date night spot. My husband and I enjoyed our fi rst date there (so perhaps I’m a tad biased), however, I love the combination of a diversi fi ed menu, incredible waterside view and plush am- biance. I typically order sushi here, and wildly enjoy the artisanal cheese board and chopped salad. Looking for something more casual? The Whales Tale is a solid option to enjoy an afterwork sunset and order some apps & drinks. I enjoy the waterside atmos- phere and the fact that I can keep it casual with sandals. If you’re around Huntington Vil- lage: Vauxhall is the spot to go! Probably the most near-and-dear restaurant on Long Is- land for me, I am never underwhelmed by their perfectly crafted cocktails or burgers. In the nicer weather, opt to sit outside and enjoy the picnic tables and people watching. You can’t go wrong here: this place is old faithful.

Joanna Adduci is a Northport resident, currently working as a Mar- keting & 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 Is- land-based cover band, Next Generation. Joanna can be reached by email at [email protected].

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Like human beings, allergies are common in pets— especially dogs. Intense itching is the hallmark of most allergies. The end result of all allergies: inflamed skin (axillary and inguinal area), infected ears and swollen paws–uncomfortable for pets and a feeling of helplessness to their owners.

MOST COMMON ALLERGIES Seasonal Allergies (Atopy): Usually April - October • Licking & Scratching of face, paws, axilla, periocular, external ear, groin and abdomen • Usually starts at 6 months lasting up to 3 years • Due to chronicity of disease, skin lesions may be mild to severe ear diseases Food Allergy: Usually develops pruritus (itchy skin) prior to 6 months of age or after 6 years of age • Nonseasonal, year-round pruritus • Young puppies show generalized pruritus • Vomiting may take place • Pruritus in facial, ear, extremities, ventral abdomen, (same as seasonal allergy) • Pruritus in anal area • In cats- facial pruritus is the hallmark Atopy and Food Allergy: Year-round, mostly April - Oct • Very common • Very uncomfortable for pet (nightmare for owner and challenging for the veterinarian) Flee Allergy: Usually June - Oct • Pruritus mostly in tail, lumbar and groin area • Intense itching Insect Bite Allergy • In an insect bite allergy (mosquitoes, black flies, ants), pruritus and dermatitis is found in the nose, pinna, muzzle, groin and extremities

WHAT TO DO Seasonal Allergies 1. Act as soon as possible 2. Intense itching creates chronic skin lesions which adds further irritation and scratching 3. Benadryl (over-the-counter) is helpful in case of emergency 4. Twice a week bathing is helpful when allergen load is high 5. Cytopoint injection (performed at Animal Hospital) will alternatively relieve symptoms for up to one month Food Allergy 1. Avoidance of allergic food is the ultimate answer 2. Chicken, beef, fish, and egg are the most common food allergens 3. Try single protein (chicken, beef, egg or fish), one at a time, for up to six weeks and notice if there is an increase or decrease in pruritus Seasonal and Food Allergy • Easy to suspect, however, difficult to diagnose • Plan treatment with your veterinarian Flea/Tick/Mosquito/Insect bite • Multiple products are available • From April - Nov, begin monthly treatment applications • Avoid outdoor activities in peak insect season

Dr. Jaipal Rana is a small animal practicing veterinarian at Animal Care Center at Plainview and Huntington. Having special interest in dentistry, he is a strong believer of pain free life. Despite his busy schedule, he feels self satisfaction in working with PAWS, Golden Paws society, Ruff house and animal shelters. He is the founder of In need Indeed ANIMAL CARE FOUNDATION. For contact: [email protected] / (631) 923-3094

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Servings: 12 cupcake size muf fi ns Baking Time: 25 – 30 minutes Prep time: 10 minutes

HERE IS WHAT YOU NEED: 2 large ripe bananas, smashed ½ stick salted or unsalted butter, melted and cooled to room temperature ½ cup brown or granulated sugar 1/3 cup unsweetened apple sauce 2 large eggs, room temperature 2 cups all-purpose fl our 1½ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt ¼ cup low fat milk or regular milk 1 teaspoon vanilla extract ¼ cup chocolate chips – Divide evenly

HERE IS HOWYOU DO IT: Preheat oven to 350 degrees. Line a 12-cup cupcake pan with cupcake liners; spray the bottoms gently. In a large bowl using a rubber spatula, combine mashed bananas, butter, sugar, and applesauce; mix until combined. Pour in eggs one at a time, mixing after each addition. Add in dry ingredients; mix to form a batter. Stir in milk and extract; do not over- mix. Divide batter evenly between the 12 cupcakes, then top with chocolate chips and slightly sink them into the muf fi n. Place the pan on a cookie sheet and bake for 25 minutes, or until the muf fi n springs back when touched lightly with the back of a spoon.

Lisa Basini Recipe Developer, Food Stylist and Owner of the Baking Coach, Inc. The Baking Coach® is a baking instruction company located in Huntington, NY. We teach to people of all ages and abilities! Phone (631) 543-8608 www.bakingcoach.com

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OUR 122 ND YEAR

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ground. Hardening off plants means slowly introducing them to the harsher (and colder) outside weather after they've spent time cozy indoors. This helps protect against shock, which can result in dead or damaged leaves, stunted growth, poor flower or fruit production, or even plant death. For details on how to harden off plants, check out my answer to a reader question from the February issue, www.etweekmedia.com/gardening- questions-asked-answered. When transplanting from a non-biodegradable pot, tear or cut down the sides to peel the pot away, rather than trying to force the root ball up and out. Gently squeeze the root ball to encourage root separation and get some airflow prior to placing in the ground. If the starter pot is biodegradable, be sure the sides of the pot are loosened and the drainage holes are unclogged (leaving roots where they are is fine). The whole thing can be placed in the ground as a unit. Any pieces of the pot that fall off during planting can be put in the planting hole as added nutrients for the soil. Be sure to thoroughly water plants immediately after planting. Try to work with Mother Nature to ensure plants, especially young ones, get a consistent amount of water, rather than flood/drought. Too much rain can cause the roots to grow shallow, leaving the plants with a substandard support system in the drier, hotter summer months. While not much can be done in cases of excessive rain, understanding your plants early growth environment can inform how much water will be needed during the latter part of the growing season.

My eager daffodils began popping up in February, and now, finally, it’s time to start looking ahead to a wonderful growing season. To get a jump on spring gardening, take a quick look around your yard. Snow, ice, and freezing temperatures all impact early- season growers and bloomers, as well as the structures that support your gardens. Check raised beds and/or fencing for signs of damage: holes chewed by curious creatures, borders offset by frost heave, fences moved or bent by the weight of snow. Think about what you’d like to grow this year, and do a bit of research to answer two key questions. 1) What do you hope to get from your garden? Flowers, edible plants/vegetables, a combination? 2) Which plants grow best in the local environment? Your neighborhood nursery can offer a wealth of information about what might be the best options. Consider crops you haven’t planted before; rotating what is planted can help keep the soil from being depleted. As soon as your beds are ready and the ground is workable, peas can be planted. Shortly after, broccoli and spinach can go in, just keep an eye on the weather. If a late frost warning is issued, cover sprouted plants with newspaper, black contractor bags, or other insulating material by nightfall to keep the frost off. Remove the coverings in the morning. Sun is essential, and daylight hours are still short in the early spring. All other plants should be held indoors until after the threat of frost has passed.

HAPPY PLANTING!

If you’re transplanting seedlings from your home or an indoor nursery, remember to harden them off before planting in the

Krista Pasfield is a resident of St. James on New York’s Long Island. She is a Director of Operations and in her free time, an avid organic home gardener, world traveler, and writer. Krista may be reached at [email protected]

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authentically Greek” by providing real authentic Greek food. A piece of Greece right in the heart of St. James. In addition, to authentic gyros, they offer an array of signature Greek apps and dishes. From their spanakopita (spinach pie), pastitio bites, falafel and moussaka bites to the grilled octopus and delicious baby lamb chops, y ē r ō s certainly lives up to their name with authenticity. Another thing that sets them apart from most…the rice bowls! Custom, made-to- order in four simple steps, the rice bowls are to die for. On top of that, all of their desserts, such as the loukoumades (mini donuts), kourabiedes (butter cookies with almonds), galaktoboureko (semolina cus- tard) and the baklava are all handmade on premises! And, if you’re looking for a quick pick me up, have their Nescafe Frappe (Greek iced coffee): simply deli- cious. Their curbside walk-up window allows you to order ahead for a convenient and simple pick-up. In less than one year, it is exciting to note that y ē r ō s is certainly making a name for themselves within the community. They are the proud sponsors of the Stony Brook University Athletics department and do- nate to many local charities. Proudly serving the St. James, Nesconset, Smithtown, East Setauket and Lake Grove areas, their work simply speaks for itself. Just check their raving reviews on Yelp and Google, to see firsthand how the customers have fallen in love with their services and unique authenticity of their dishes. And, if you are looking to celebrate a special occasion, check out their full catering menu. Dimitrios and the y ē r ō s family will be celebrating their one year anniversary this coming May. If you haven’t been yet, you must give them a try- you will not be disappointed. While there, be sure to purchase some merch from their Yeros market; stacked with multiple items like authentic Greek cookies, candies, sodas and even a Yeros T-shirt. The perfect souvenir to showcase that you’ve been to y ē r ō s - authentically Greek.

By Danielle Belmonte

B rothers and now business partners, Dimitrios and John Koukounis, did not let the pandemic stop them when they decided to open y ē r ō s - authentically Greek in St. James, last year. Dimitrios and John worked as contractors for over ten years when they migrated from Greece. During that time, the brothers found that the Greek restau- rants/eateries were different here than back home in Athens, Greece. Seeing as their father owned several restaurants in Germany and Athens, they decided to bring a piece of home right here in St. James. Inspired by their father, the brothers were deter- mined to carry on the family tradition. The space they acquired was completely renovated and decorated to make you feel as if you’ve stepped right into a café in Greece. Upon entering, you are greeted with a friendly, welcoming staff that makes you feel like fam- ily. Family is important to the Koukounis brothers; all the staff at y ē r ō s is just that- family. Both Dimitrios and John’s wives work there, along with their cousins- that exemplifies what a family owned and operated business is all about. What sets y ē r ō s apart from most is their gyros. Properly pronounced as (Yee-roh), Dimitrios expresses how in Greece, “An authentic gyro consists of pork, not the lamb and beef that you will mostly find at other Greek restaurants. Our gyro is made with stacked sliced meat cooked on an open flame, not an electric stand.” Yes, of course they offer lamb, beef and chicken, but they live up to their name- “y ē r ō s -

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