Now that Halloween is over, it seems like the focus is on Christmas. It’s as though Thanksgiving might be forgotten.
On Sunday I took the grandkids to see the new movie “Dr. Seuss’ The Grinch.” A pleasant version of the classic, but I must admit I slept through most of it. I suppose it’s designed to put the viewer in the Christmas spirit but to me it just feels too early for that.
CAROL GALLIGAN PHOTO
The Harvest Moon on September 24 signaled the end of the gardening season.
And so, my fellow gardeners, the season comes to a close after all that dreadful heat and humidity. At least we have cooler temperatures to sustain ourselves as we do the last chores of the season. And let’s talk about them now.
Ms. Zavatto’s new book offers Island-themed cockail recipes.
Not ready to let go of summer yet? September on Shelter Island can sometimes be a sweet dessert after the multi-course menu of June, July and August. Step out on the porch and enjoy a soft breeze while the sun still sparkles on the water. Before you do, though, pick up Amy Zavatto’s book, “Prosecco Made Me Do It,” and fix yourself a refreshing cocktail.
The view from ‘Windswept,’ the home of Julia and Edward Brennan, who will host the Porch Party.
The Shelter Island Educational Foundation will host its 9th annual Porch Party on Saturday, July 14 from 5 to 7 p.m. at “Windswept,” the Silver Beach home of Julia and Edward Brennan. Featuring wines donated by Laura Maniec Fiorvanti of Cork Buzz paired with cheeses for tasting from Reeve Andrew and Jessie King of King Andrew Cheese and other delicacies, the event provides a chance to chat with friends, enjoy the evening, and support this organization so central to the life of our community.
DAVID LAPHAM PHOTO | Oven-baked and rolled fluke.
I could basically live on flatfish. Whether baked, broiled, sautéed or just served raw, the many varieties of flatfish are versatile in the kitchen. They all have a mild, slightly sweet flavor to some degree and offer a delicious pescatarian option for those (including me) who don’t necessarily hanker for the “fishier” tastes of bluefish, mackerel or sardines. (more…)