The List Magazine - November 2018 by The List Magazine

1978-2018 Celebrating 40 Years

Lessing’s Hospitality Group opened the Post Office Café on Main Street in Babylon in 1978. It is rare for any restaurant to celebrate 40 years in business, but the Post Office Café is still going strong. Jack Lessing bought the old Post Office, built in the 1930s, from a friend who was running a bartending school in the building and converted it into a family pub that entertains many of the original customers to this day.

“For 40 years Babylonians have been gathering daily at the Post Office Cafe. As we always say at the PO, people don’t come to us because they’re hungry. They come for company and companionship. They tell us they feel like they belong here, and that’s the greatest compliment we could ever be paid. They are part of the PO family and that’s why we’ve put together this 40 - year family history of the Post Office Cafe.”

JACK & LARRY LESSING, Founders, Lessing's Hospitality Group

Now, in their own words...

“Jen Cantin hired me with a smile and hasn’t stopped smiling since. I think she smiles while she sleeps. Like all good mothers, she set the mood for the entire PO family back then...’Don’t worry, be happy! Right?!?!’ My wife told me I have to work at the PO until our kids get through college. My daughter is 3 years old, so check back in 20 years. I’ll bet Jen will still be smiling. That’s my PO family.”

CHRIS BRODMERKEL , Bartender, 2003 to present

“I was hired by Bob Engledrum. I walked in and said, ‘I am here to apply for a waitressing position.’ He asked, ‘When can you start?' I said, 'Today.' He said, ‘Great, come back in the morning’…and I did. I remember being so happy from day one. I found a home. I really knew it when Frank Berry said, ‘My brother would love you.’ Then he brought him into the Post Office the next week to check me out. I married him and had our daughter, Taylor, who, when she was 5 years old, was handing out menus at the PO.”

KIM ROSE BERRY , Waitress/Manager 1983 to 2001Now, Race Director

“I know the customers are my family when they ask me if I found their teeth, or give me 10th row Eagles tickets, or all show up for my 50th birthday party. I don’t work at the PO…I live there with my extended family.”

CAROLE DELAHANTY , Bartender, 1999 to present, “Beach Bum Martini Mixologist”

“For me the PO means family, and nothing says “family” more than sitting with Jen, Mark, Kate Z, and Kim at the new side exit and hearing exactly how the money we raised in the 2017 race was going to be used to further research and find a cure for MPS."

MICHAEL LESSING JR., General Manager since 2014

“I really started to feel like the PO was my family one Christmas Eve years ago when Mark Lessing cooked me a lamb chop dinner for Christmas because he knew I was alone. The PO really felt like home that night.”

BILLY CANTWELL , Bar Manager, 1992 to present

“My first night at the PO was Tishy and Dave’s wedding. Every employee was there. It was interesting to say the least. I was consistently late every Friday night for…I don’t know…10 or 15 years. Carole never complained. I love that girl.”

HEATHER HELLRIEGEL, Bartender/Manager, 2004-2014Now, Nurse

“The PO family stood by me when my sister passed. Kerri, Danielle, and Mark covered my shifts, sent food and prayers and it meant the world to me.”

SHERYL DOWD, Cook from 1985 to 1990 and 1997 to present

Larry Lessing (L) , Jack Lessing (R)

Chris Brodmerkel (L), Jen Cantin (R)

Carole Delahanty

Kim Rose Berry

Heather Hellriegel

Sheryl Dowd

Michael Lessing Jr.

Taylor Berry (L), Billy Cantwell (R)

Pete walked into the PO some 20 years ago with a batch of beer and the rest is history! Pete would personally deliver a keg of Blue Point beer each week in his truck with his dog in the passenger seat. “How you all doing- beer selling?” Pete would ask. Mark Lessing, a PO manager at the time, would laugh and tell him, “As long as we sell a barrel a week, Blue Point stays on draft.” Pete would also bring his “next” creation of beer and the two friends would get right down to business, taste testing the good stuff!

Fast forward to September of 2009, and the one and only Blue Point Brewery released the very first batch of Lessing’s Local Ale. Very thankful for the friendship that grew into a local partnership.

PETE COTTER , Founder of Blue Point Brewing Company

MARK LESSING , Manager from 1988 – Now, Executive Vice President of Restaurants

"My brother Pat and I started Lifeguard Night back in 1985 and it’s still going strong after more than 30 years. I’ve been part of the PO family all this time. It has never occurred to me to hang my hat anywhere else. For better or worse, the PO is obviously where I belong."

LOU HOWARD , Bartender, June 1985 to present

“I met my future wife at the PO. It is still always our first option anytime we go out. My father did the resin on the tables when the PO was first opened. Squeak, the legendary surf board builder, (16 then - 68 now) was helping my dad do the tabletops and heard the first manager, a guy named Jim, say they were going to call it, Grasshoppers!!! Squeak said, ‘Are you crazy, man? This is an old Post Office. Call it the Post Office, man.' ”

CHARLIE BUNGER JR. Bunger Surf Shop

“When my water broke with my first child at the PO, I knew I was truly at home. Connie, Alonso, and Mark calmed me until my husband arrived to take me to the hospital. They were my family then and still are.”

DANIELLE FRICANO, Catering Manager, October 2005 to present

“Work was fun at the PO... especially Lifeguard Night, Full Moon Parties, Red Hook Blonde Thursday Nights, Jack Daniels Night and getting to go to Vegas for being the Rock, Paper, Scissor champ. Do I sound shallow?”

MELISA BLISS , Hostess/Waitress, 1998 to 2017Now, Lawyer

Santiago, Jamar, Roberto “These guys need no introduction. They are the backbone of the PO family. They do all the work, and we have all the fun.”

JEN CANTIN, Manager from 1992 - Now, Director of Marketing Lessing's

“There are people in my life who started out merely as "co-workers", who are now some of my best friends, many I consider family. I have seen them grow up, meet their future husbands and wives, start families, move to new places, start new jobs. Now, as I sit here writing about the PO, 1000 miles away in Nashville, about to head in to work at a new restaurant with new co-workers and new guests, I can’t help but think, as hard as I try to make new memories, nothing will ever compare to the Post Office Cafe, and what it means to me.”

KERRI ROSE, Asst. Manager/Manager, 2006-2016

“We went there for everything we needed. We went there when thirsty, of course, and when hungry, and when dead tired. We went there when happy, to celebrate, and when sad, to sulk. We went there after weddings and funerals, for something to settle our nerves, and always for a shot of courage just before. We went there when we didn't know what we needed, hoping someone might tell us. We went there when looking for love, or sex, or trouble, or for someone who had gone missing, because sooner or later everyone turned up there. Most of all we went there when we needed to be found."

THE TENDER BAR, J.R. MOEHRINGER, Sent in by Kerri Rose

Kerri Rose

Jamar (L), Roberto (R)

Santiago

Melisa Bliss (L), Danielle Fricano (R)

Lou Howard (L), Charlie Bunger Jr. (R)

Mark Lessing (L), Pete Cotter (R)

 Article written by Francis Bennett, born and raised in Bay Shore, freelance writer

to suggest, want to submit an editorial, or have other inquiries, email us at connect@thelistmagazine.com View all issues of The List Magazine online at issuu.com/thelistmagazine.com

The Thanksgiving Table.

Cover Story

2 Post Office Café

Must Know

6 Wise Words by Real People Giving Thanks

8 Raging Gracefully

10 Home & Garden Fall Decor

12 Coastal Coffee Connections

13 Welcome Toast Coffeehouse of Bay Shore!

16 Spotlight on Blues Man, Kerry Kearney

18 Best Bakeries on the South Shore

22 My PRP Facial Experience at Drew Patrick

24 Health & Wellness

Being Thankful at Thanksgiving

26 Dogma with Dr. Millie

Must Go

14 What's Happening Fall Festivals, Fairs & Special Events

Recipes

20 Thanksgiving Side Dishes

Real Estate 28-31

When we gather at our table, we are thankful for many things. We always give special thanks for the wonderful food, all the prepping done beforehand, and of course the love that goes into it. It’s all part of the gratitude and appreciation we have for our loved ones and our lifestyle.

Thanksgiving is a wonderful tradition, and reminds us to be mindful of the many blessings in our lives. It is a mindset that I try to maintain not only on this day but always.

It’s not only during life’s celebrations that we can feel a sense of gratitude. Not-so-good times are part of life, and being cushioned by friends, family, and even our community can humble us and makes us feel loved. I have experienced both within my own family this year, and have felt an overwhelming sense of gratitude for all the loving people in my life who have been there, be it for celebration or support. We are all part of a beautiful community.

This past year has made me passionate about making each issue a voice with which to speak to our local communities. Inside this issue are pages filled with stories of gratitude, as well as local merchants, goods and services we are so grateful to have. You will also find ideas to make your Thanksgiving celebration fun, beautiful and delicious!

I am thankful for you, dear readers, for trusting in us to provide you with useful and entertaining information each season.

I am thankful for our businesses who believe in our voice and trust in us to represent them.

I am thankful for my family and friends who continuously act as a focus group, offering support and feedback for our magazine.

When the season to give arrives, there is no place like home, and being with those you love. It’s the casual gatherings before and after that make it a season, and not just one day. We like to think of Thanksgiving as more than just one meal.

Wishing everyone a month of peaceful reflection for all the things to be grateful for and a blessed and Happy Thanksgiving.

Featured Brightwaters Home Tammy Ramsay, LSA p31

Me and my dad, this is his first Thanksgiving in Heaven

Giving Thanks

BY MARY WOOD

Mmm, fall. The warm, inviting ocean and empty beaches make me feel extra blessed to live the salt life. And I’m finally home for good. After moving six times since Hurricane Sandy, I so appreciate being home. Your home is where you recharge. It’s where you rest and look at things you have gathered and arranged that make you happy.

The other night I was home chatting with one of my BFFs who is back on Long Island since September of last year. We were trying to make sense out of the hurricanes that had blown through our lives. As we sip our wine, we agree that we both hate the expression “It’s all good.” We know: “It’s NOT all good.” But just like a project at work that has gone poorly, I ask; “Well… what did we learn?”

“I learned what’s important and what’s not,” she says. We agree. We lost our stuff. Our previous ‘life plans’ are out the window.

Our finances are crippled. But we are not. It took me six years to fix and elevate my home, and I decided five years ago that “Life is what happens when you’re rebuilding after a hurricane, so don’t miss it!” I could be miserable focused on what I lost, or, I could be grateful and focused on what I have. Family, friends, health, and peace of mind are our priorities.

“I’ve learned so much more about gratitude,” she says. “I lost my previous life, but Hurricane Maria sent me

home to Long Island when my family needed me the most.” Her mom’s health declined last winter, and she passed peacefully this spring. “I’m so glad I was here.”

I too feel gratitude. I have my husband and my cats and I can sleep in a safe home now and I can look at my art on my walls and relax. I waded through uncharted territory, made plenty of errors, learned terms such as “helical piles” and “test bore”, navigated through planning board meetings, contractors, and permits. It

was a difficult journey, but we came through it, and I am grateful. Many people in the neighborhoods on the south shore are still fighting to get back. I pray for them.

As fall rolls in, I’m grateful for the sunny days. Although I know, “It’s NOT all good”, I’m resolved to count my blessings and not dwell on challenges. I’ve learned that suffering, like the tide, will come and go, and you can’t fight it. You just have to accept that it’s here, count your blessings, and try to move forward, every day.

Mary White Wood is a corporate learning and leadership enthusiast who lives in an Amityville bungalow with her husband and two outspoken orange cats.

Hostess Gifts for Thanksgiving& HolidayShopping

GIFTS TO PAMPER

A unique selection of appreciation pieces for the home or that special person with inspirational words. Combine it with a hand-written note to make someone feel extra special.

Gift certificates for one of our world class therapeutic services as facials, massage and reflexology. Apothecary jars, jewelry and gifts that inspire daily gratitude. FOR

A special selection of items for men, from natural grooming products to mens accessories. We carry brands designed for the man who is health conscious, practical and responsive of giving back.

KIDS

Children gifts to encourage selfexpression. All of our toys and gifts for children (of all ages!) are clean, green, safe and best of all, no batteries required!

SOUTH SHORE’S HUSBAND AND WIFE BUILD & DESIGN TEAM

Meet Bill & Sharon Mitchell

Bill loves his business of building, designing and renovating. Sharon loves houses. As a designer and real-estate professional, she is passionate about helping people love where they live. Together they are South Shore’s build and design team.

RAGING GRACEFULLY

BY ANNIE NILAND

“Women are made to be loved, not understood.” - Oscar Wilde

Boo hiss! Men claim understanding women is a struggle. It’s not. We express ourselves clearly and we don’t mince words. Actually, words get in the way. So, husbands, boyfriends, fathers, and brothers, you guys need to do your homework and learn to speak body language. Cliff notes to follow:

The Raised Eyebrow: When a brow goes up, something’s about to go down. Translation: “Are you serious?” Seriously, you have 30 seconds to walk back what you said. If that doesn’t work, pretend to have a sharp pain in your chest. Both eyebrows will go up, and you will bask in her concern.

Arms Folded Across Chest: Is it cold in here or is it just me? Yup, get ready for some freeze. You either left the toilet seat up again or groaned out loud when she told you that her mother was coming for a visit.

Foot Tapping: This usually goes

hand and hand with arms folded across the chest. Think Wilma Flintstone getting irritated with Fred when he acted like a Neanderthal.

Talk to the Hand: She’s trending. Shut your pie hole now or you won’t get any.

Turning on Her Heels and Stomping Away: Follow her, it’s what she wants even though the door was slammed in your face. Beg for mercy on the other side. If that doesn’t work, try the chest pain again.

The Kick Under the Table in a Restaurant: No politics over

pasta! Or it might mean there is olive oil dripping from your chin. Either way, a napkin over your mouth will save the evening. Grab an extra from the table next to yours as backup.

The Middle Finger from Across the Room: Actions speak louder than words and things are not looking up. She doesn’t want to yell in front of the kids. Place both arms out, palms up, open mouth in mock surprise, then press palms together in Namaste mode. Then, duck.

The Sigh: This one is important. If she takes in a big breath and blows it out her mouth with puffed cheeks, it’s frustration. Figure out what you did. Then, undo it.

Sit Up and Take Notice: When her sigh is quiet, but echoes loudly, and there’s no raised eyebrows, arms folded across chest, foot tapping, talking to the hand, turning on heels and stomping away, no kicks under the table or middle fingers speaking louder than words, it’s time to listen with your heart. Something’s amiss. Stand and

deliver.

Be the man she fell in love with, find out what’s wrong and then do what men do best…fix things. If you don’t know how, take directions from someone who does.

Meanwhile, steer away from only complimenting her physicality. Instead, drill down on how much you appreciate her innate kindness and intelligence. These are accolades with a longer shelf life. Tell her how grateful you are to have her in your life. You’ll be paid back in kind.

Then show her she’s all that and a bag of chips! Take her shopping, go to the ballet or that opera she keeps talking about. Closer to home, think about going to her spin or yoga class to find out why she comes home smiling.

Best yet, shut off the TV and talk to her…then talk more… every day. Learn to read her! The language of love is in the doing. Just do it.

Oscar Wilde was wrong… women are meant to be loved, and understood.

5O MINUTE SIGNATURE MASSAGE

This aromatherapy

Decorating For Fall

Adding a few special touches of fall décor to your outdoor landscape expands the spirit of autumn to enjoy from both outdoors and indoors. Gazing out your window at the signs of the season is one of life’s simple pleasures.

A garden bench invites you to come sit and get cozy. We hung a seasonal wreath on the green hedges above the bench to make it feel even more welcoming.

Bright yellow mums tucked inside cobalt blue ceramic vases add a vibrant pop of color. Pillows and a comfy plaid afghan in rusts and navy coordinate nicely with the orange pumpkins and other natural elements. A wire basket placed beneath the bench contains bocce balls, a favorite family game. Lanterns and tall torches, which and can be seen from the dining table inside, add drama at night when lit.

Dressing Up the Shed

A well-dressed shed can add character to your yard. We rearranged the window boxes with less common fall annuals purchased at Stables Garden Center. Purple celosia, ornamental red pepper and flowering kale give the boxes an eye-catching color scheme. The grapevine wreath with faux bittersweet adds a pop of color to the white door, and the purple majesty millet grass looks striking with its tall cattail plumes.

Jane Miller, our friend and floral designer from Caroline’s Flower Shoppe, paid us a visit and helped style our pots and planters scattered around the yard. She used flowering kale, dried hydrangeas, seeded eucalyptus and Dogwood branches teeming with red berries alongside giant mums to create stunning, bountiful arrangements. Potted lavender may have lost its bloom, but adding new fall blossoms make the pots look beautiful again.

Cushion Pom Poms assembled in a terra cotta pot simulate a chrysanthemum, but the greenery and openness give it more of a bouquet effect. Jane frequently uses these flowers in arrangements for fall weddings.

Natural Elements

Elegant Tablescape

the outside inside - a peek-a-boo view of outdoor fall accents from indoors is just lovely. Lit torches and lanterns at night add ambiance to indoor dining.

Napkin rings were made by cutting 2” sections from a cardboard paper towel roll and covered with burlap. The ‘flower’ was created by cutting the head of a pincecone and capping it with an acorn. Rolls of burlap are available at most craft stores.

Using natural elements in your fall décor is both beautiful and affordable. Acorns, pinecones, and dried hydrangeas can put the finishing touch on any table…and you might even find them right in your own back yard. A burlap runner was draped down the center of the dining table, leaving wood exposed on both sides. The simplicity of the white plates on the burlap chargers is beautiful.

We took our old ceramic and faux orange pumpkins to Lucia Provenza from Shabby to Chic Décor in Babylon Village for a makeover. She used chalk paint in vintage shades to turn our pumpkins into soft whites and different shades of green. Incorporating these pumpkins will extend your decorating budget since they can last for years to come.

Side note: Save the stems from your real pumpkins to hot glue to the plastic ones. We added sprigs of seeded eucalyptus from Caroline’s Flowers Shoppe in between the pumpkins and hydrangeas for an elegant table swag. Lanterns add a soft glow and partner beautifully with the natural elements.

Coastal Coffee Connections

A good cup of coffee isn’t hard to find. Our south shore is home to several excellent coffee houses, each unique in character and flavor. Here are some of our favorite local spots that are not only cozy and comfortable, they serve up a mean cup o’ joe.

Babylon Bean 17 FIRE ISLAND AVENUE, BABYLON VILLAGE

Bay Shore Bean 47 E. MAIN STREET, BAY SHORE

Bean of Patchogue 62 W. MAIN STREET, PATCHOGUE

Three sister stores with different personalities.

VIBE: At each of the Beans, you’ll find a coffee culture that genuinely and uniquely reflects the community, as well as the personality of each owner. Whether it’s the raffish charm of Babylon, the eclectic, convivial atmosphere in Bay Shore, or the cosmopolitan ambience in Patchogue, each location makes the same commitment: to serve quality products with good customer service. Added bonus: they have live music and open mic nights.

SPECIALTY: Caramel macchiato. It’s a perfect blend of rich espresso and caramel creaminess. The secret is their espresso: the vanilla and caramel flavors meld with the milk while the taste of the coffee maintains the starring role. It’s just delicious.

BREWS: They use varietals, blends, and single origins from all over the world for their brews. Their roaster, Dwight Amada from East End Roasters, which they established in 2016, is why their coffee is so very good to the last drop.

CHEWS: They carry a variety of pastries, including an impressive line of deliciously rich individual-sized cakes. I ordered the chocolate raspberry mousse cake because it looked beautiful. It was so delicious I brought a second one home for my kids. It didn’t last until the school bus arrived. Not sorry.

WE LOVE: They are a small business that is intentionally growing slowly to successfully teach their young employees the coffee business. They give Bean employees the opportunity for growth, leadership, and eventual ownership. Smart success, one store at a time.

Jack Jack’s Coffee House

223 DEER PARK AVENUE, BABYLON VILLAGE

VIBE: A three-minute walk to the train station, Jack Jack’s Coffee House is a favorite among commuters. The chic atmosphere, complete with wood-slate counter, leather arm chairs and abstract paintings make it a comfortable space to socialize, or work at your laptop

SPECIALTY: They are well known for their espresso beverages, particularly their pumpkin spice latte, which is derived from a special house-made recipe that includes pumpkin puree in its all-natural base. The pumpkin flavor is authentic with a splash of spice. Our recommendation: order a large.

BREWS: Their regular brew, a mixture of beans from Brazil, Colombia, Honduras and Mexico, is a full bodied roast with a hint of dark chocolate notes. Wonderfully rich and subtly spicy, their cold brew is an African blend from Ethiopia, Rwanda and the Congo.

CHEWS: Baked fresh every morning, most of their pastries are made in-house and march to a healthy beat, including various Vegan cookies, Vegan Double Chocolate Avocado Brownies, and a selection of Vegan House Muffins. For you dog owners, they offer house-made dog treats and provide water for thirsty pooches.

WE LOVE: The cafe doubles as an abstract art gallery, featuring different exhibitions from artists practicing abstract color field painting.

“Coffee is a hug in a mug.”

- ANONYMOUS

Cyrus: Chai & Coffee Company 1 RAILROAD PLAZA, BAY SHORE

VIBE: A coffee house for coffee connoisseurs. Conveniently located near the train station, Cyrus has developed a devout following of commuters and locals alike. When you walk through the door you sense you have stepped out of Bay Shore and into Britain. The wooden ladderback stools lining the coffee bar give it a quaint pub-like feel, but the mood is quiet and relaxed. Laptops and good reads prevail. Staff is both knowledgeable and friendly.

SPECIALTY: Their coffee. They do serve a variety of espresso drinks, but people go to Cyrus’ for his roasts. Coffee is taken very seriously here.

BREWS: Small glass mason jars containing ground coffee beans from different countries are displayed on the counter…Turkey, Zimbabwe, New Zealand, Hawaiian, and Brazil to name a few. Coffee is ordered by the country. Customers open the jar, inhale the aroma, and decide which continent they are in the mood for. The beans are pure, no flavoring is added, but underlying hints of chocolate and nuts are detectable in the jars. The coffee tastes exactly like it smells…heavenly.

CHEWS: They serve a variety of baked goods including croissants and scones, as well as an assortment of muffins and pastries.

WE LOVE: Cyrus’ plays host to a variety of events throughout the year… live music, poetry readings, even paint nights. Upcoming events are listed on their Facebook page.

New York Beanery 114 MERRICK ROAD, AMITYVILLE

VIBE: Cozy, urban rustic feel with a few bistro tables and counter stools, as well as one large farm-house table to sit, sip, and grab a bite to eat at. Staff is super friendly.

SPECIALTY: Matcha green tea lattes are very popular, but hands down the local favorite is the Vanilla Honey Latte made with their signature homemade vanilla honey. It is smooth, bold and delicate all at the same time with just a whisper of sweetness. In a word: Mmmmmm.

BREWS: They serve coffee blends from all over the world, but the majority of their beans come from Brazil, Colombia, and other regions in South America. Roasts are rotated throughout the year; currently featured are their House Blend, Downtown Espresso, Soho, and Decaf coffees, each with a very distinct flavor to satisfy a variety of palates.

CHEWS: Rooted in healthy deliciousness, they serve breakfast and lunch. Acai bowls, breakfast sandwiches, and freshly made tartines (open faced sandwiches) and paninis are available all day. The Village Special Panini made with grilled chicken, bacon, provolone, avocado, spinach and spicy mayo on pressed panini is crazy good.

WE LOVE: Their sweet-treats. They hand-dip freshly made donuts every morning and carry over 15 (!) flavors of French macarons. The honey lavender and blueberry cheesecake are addicting.

Drum Roll Please...

Welcome Toast Coffeehouse of Bay Shore!

The popular brunch spot in Port Jefferson and Patchogue has opened its 3rd location joining Bay Shore’s thriving dining scene. Located a stone’s throw from Main Street, the breakfast and lunch café and coffee house has an extensive menu and serves up creative signature dishes and specialty coffees all day long. They also cater private events, both on-and-off-premises.

VIBE: The eclectic eatery has a hometown vibe, characteristic of the tight-knit community. It’s a place for people to come together over great food, great drinks, and conversation. Each location is unique in its interior. Bay Shore is decorated in a vintage carnival theme and is the first location complete with a full bar. Sriracha Shrimp & Bacon Bloody Mary’s and Lemon Blueberry Mimosas quickly became fan favorites and are featured at each location.

BREWS: Seasonal hot espresso drinks, like Pumpkin Pie Latte and Mallomar Cappuccino, keep their craft coffee bar bustling all day long.

CHEWS: Their seasonal menu items have become crowd pleasers over the last few years. Whether it is their Butternut Squash Omelet with Maple Bacon, or their summertime Lobster Roll Eggs Benedict, guests look forward the change of seasons reflected in the menu. For fall, Pumpkin Crumb Pancakes and their tasty Apple Cider Donut French Toast are a must-try and really embody the spirit of the season.

OTHER FAVORITES: From their traditional menu are the Avocado BLT Omelet, Chocolate Chip and Cookie Dough Pancakes, as well as their Apple, Brie & Bacon with Carmelized Onions Grilled Cheese Sandwich. Yum.

WE LOVE: They use locally sourced and organic produce which makes the food extra special and delicious. From the traditional classics to their signature dishes, there is something for everyone at Toast.

What's Happening

FALL FESTIVALS, FAIRS AND SPECIAL EVENTS

FRIDAY, OCTOBER 26 • 5:00PM

Halloween Boat Burning

LI Maritime Museum - 88 West Avenue, W. Sayville

SATURDAY, OCTOBER 27 • 8:00PM-MIDNIGHT

Halloween Masquerade Ball

LI Aquarium - 431 E. Main Street, Riverhead

SATURDAY, OCTOBER 27 • 11:00AM

Halloween Safe Trick or Treat Babylon Village

SATURDAY, OCTOBER 27 • 9:30AM RACE

Brightwaters Village 5K Pumpkin Run

Walker Beach - West Bay Shore

SATURDAY, OCTOBER 27 • 3:00 - 6:30PM

The Great Jack-O-Lantern Sail

Belmont Lake State Park - West Babylon

SATURDAY, OCTOBER 27

12:00-1:00PM & 2:00-3:00PM

W. Islip Public Library

Haunted House

3 Higbie Lane, West Islip

SATURDAY, OCTOBER 27 • 11:00AM-5:00PM Islip Country Fair

401 Main Street, Islip

SUNDAY, OCTOBER 28 • 9:00AM-3:00PM

FreedomFest Taste of Long Island Street Fair

Coordinated with the Suffolk County Marathon. Main Street, Patchogue Village

MONDAY, OCTOBER 29 • 6:00-10:00PM

Long Island Beauty Ball for Cancer Care

Where beauty & wellness meet to enhance the lives of those living with cancer.

Crest Hollow Country Club8325 Jericho Tpke., Woodbury Purchase tickets and info visit: longislandbeautyball.com

SATURDAY & SUNDAY, NOVEMBER 3 & 4

I Love Chocolate Fest

Over 50 chocolate exhibits plus food, crafts, wine, spirits, live music and more!

Old Bethpage Village Restoration 1301 Round Swamp Rd., Old Bethpage

SUNDAY, NOVEMBER 4 - SUNDAY, NOVEMBER 11

Long Island Restaurant Week

8 Days of Deals! $28.95 pp 3-Course Prix-Fixe. For where to dine visit: longislandrestaurantweek.com

TUESDAY, NOVEMBER 6

Election Day Striped Bass Tournament

View Restaurant - 3 Consuelo Place, Oakdale. Call Capt. Jimmy Hahn at 631.589.2694

SATURDAY, NOVEMBER 10

Great Beer Expo

Beer extravaganza! Features beer from around the corner, around the country, and around the world.

Nassau Veteran’s Memorial Coliseum For more info visit: greatbeerexpo.com

SUNDAY, NOVEMBER 11 • 10:30AM

Veteran’s Day Memorial Parade

Veteran’s Memorial Park in front of Islip Town Hall on Main Street

SATURDAY, NOVEMBER 24

Small Business Saturday

Babylon Village

SATURDAY, NOVEMBER 24 • 3:30PM

Small Business Saturday/ Winter Festival

Main Street, Bay Shore

A Good Book and a Glass of Wine…

The nip in the air makes snuggling up beside the fire with a good book and a glass of wine one of our favorite pastimes during the fall months. Here’s our list of good reads and good wines we think you’ll love.

Eleanor Oliphant is Completely Fine by Gail Honeyman

NY Times Bestseller and pick from Reese Witherspoon’s Book Club. Eleanor meets Raymond, the bumbling, deeply unhygienic IT guy from her office. When together they save an elderly gentleman who has fallen on the sidewalk, the three become friends who rescue one another from the lives of isolation they have each been living.

I Know this Much is True by Wally Lamb

NY Times Bestseller and pick from Oprah's Book Club. A heartbreaking and poignant multigenerational saga of the reproductive bonds of destruction and the powerful force of forgiveness.

This thrilling fiction story set in NYC brilliantly captures the challenges of a wife torn between loyalty to her renowned NYU economics professor/bestselling author husband, or believing the sexual allegations against him.

An American Marriage by Tayari Jones

NY Times Bestseller and pick from Oprah’s Book Club. Celestial and Roy are Newlyweds. As they settle into their life together, it becomes a crisis when Roy is arrested and sentenced to twelve years for a crime Celestial knows he didn’t commit. Celestial finds herself bereft and unmoored, taking comfort in Andre, her childhood friend, and best man at their wedding.

Small Great Things by Jodi Picoult

NY Times Bestseller. Ruth Jefferson is an experienced labor and delivery nurse at a Connecticut hospital. On her shift, Ruth begins a checkup on a newborn, only to be told a few minutes later that she’s been reassigned to another patient. The parents are white supremacists and don’t want Ruth, who is African American, to touch their child. The next day, the baby goes into cardiac distress while Ruth is alone in the nursery. Does she obey orders or does she intervene?

FALL IS THE TIME FOR REDS SO WE ROUNDED UP SOME FAVORITE CALIFORNIA CABS FOR UNDER $20

• Francis Coppola

Diamond Collection

Black Label Claret

• Angels Landing Napa

Reserve

• Josh Cellars Cabernet

• McManis Cabernet

• Carnivor Cabernet

• Apothic Red Blend

The Wife by Alafair Burke

SATURDAY, NOVEMBER 24 • 10:00AM-3:00PM Fire Island Lighthouse Tree Trimming

Kick off the holiday season by decorating the lighthouse tree!

SATURDAY, NOVEMBER 24 • 4:00PM Fire Island Lighthouse

Thanksgiving Weekend Tower Tour

Reservations required. Call 631.661.4876

MONDAY, NOVEMBER 26 • 2:00PM Music Lovers Club

The United Methodist Church - 350 Main Street, Islip

Featuring Maxim Anikushin on Piano. Don't Miss This!

FRIDAY, NOVEMBER 30 • 5:00-9:00PM Old Fashioned Christmas Shopping Event Babylon Village

Connecting Local People, Businesses & Our Great South Bay Communities. connect@thelistmagazine.com PO Box 291, Brightwaters, NY 11718

MOLTO PIZZA

PIZZERIA

Opens November in Babylon Village

Kerry Kearney

A Place for Families and Friends to Enjoy

For over 20 years, Kerry Kearney and his band have been captivating LI audiences with his unique brand of upbeat American Blues & Roots. Kerry’s style, dubbed “Psychedelta,” never grows old for his loyal following. His wailing style, driven by tasty inspired guitar riffs, electrifying slide and infections rhythms, combine with his magnetic personality to create the perfect formula for getting fans on their feet. It’s often they hear Kerry say “there’s plenty of dancing room, ladies and gentlemen. Come on up and jam with us!”

Whether he’s in front of thousands at the annual Great South Bay Music Festival in Patchogue with his electric slide guitar or sitting with his dobro across his lap in a small club, the reaction is always a resounding “wow!”. Several times a year he

delights audiences at Treme in Islip, along with his band, including the sensational Cuban Percussionist Nydia Liberty Mata (from Laura Nyro fame). He can also be seen entertaining audiences on Fire Island at The Shack in Atlantique in the summertime. During the winter months, fans know they can find Kerry at one of his favorite BBQ joints, Bobbique, in downtown Patchogue. Last year, the Kerry Kearney Band celebrated its 20-year anniversary to a sold-out show at the Boulton Center in Bay Shore. The cast of players included over 30 musicians who had been a part of the 20-year KKB journey.

On November 10, 2018, Kerry Kearney will bring his “Blues Extravaganza” to the newly reopened iconic music venue, My Fathers Place, now located in the

Scratch Kitchen Specials Served Thursday-Sunday Featuring Creative Chef Small Plates and Entrées

Chef Fischer’s Small Plate Wednesday’s

The menu will consist of 12-15 chef inspired options that change weekly.

$15 Half Carafe specials off the entire wine list

Check out Henleysvillagetavern.com for upcoming events and live music schedule

LUNCH: Wednesday-Sunday at 12pm | DINNER: Tuesday-Sunday at 4pm CLOSED MONDAY 184 Orinoco Drive | Brightwaters, NY 11718 631.968.0100 | HenleysVillageTavern.com

Roslyn Hotel. Guest musicians include Michael Falzarano (Hot Tuna, New Riders), David Bennett Cohen (Country Joe & The Fish), Frank “Kingbee” Latorre (Grammy winner with Johnny Winter), and

Mata,

PHOTO CREDIT ANTHONY GUERRERI

Some of Our Favorite Fall Treats from Local Bakeries

BY JULIANNE MOSHER

Cupcakes Pies Cookies and and Ohmy!

Now that autumn is here, the ghosts of last year’s pumpkin flavors are back again with a sweet, warm welcome. Besides the typical flavors of pumpkin pies or apple scones, local bakeries are getting creative with their own renditions of our usual fall favorites.

Traveling to Manhattan or Briermere Farms on the East End may be nice once in a while, but not entirely necessary with such excellent bakeries right in our own backyard. Whether you’re looking for a dessert to bring to a holiday party, or to simply indulge yourself, we talked with four different bakeries on the south shore about what we can expect to see in their fall displays that look, smell and taste delicious!

Torta Fina Bakeshoppe & Patisserie

80 DEER PARK AVENUE, BABYLON

For 20 years, Torta Fina has been a staple to Long Islanders. Originally opened in Commack, Torta Fina opened their second (and much larger) location 11 years ago in Babylon Village. Since then, Commack has closed, but Babylon has become the best bakeshop in town. Known for so many different treats, they love to play with seasonal flavors. Right now they’re offering pumpkin caramel cheesecake, cinnamon pumpkin scones, apple pecan bread (sold by the slice!), pumpkin cranberry bread, pumpkin chocolate chip bread, their famous apple cider donuts, and cakes beautifully decorated with delicate flowers in rustic colors. If those aren’t enough to satisfy your sweet tooth, their long list of delicious pies certainly will. Torta Fina also serves cappuccino drinks, including pumpkin lattes and salted caramel espressos, that pair nicely with their tasty biscotti. “Fall is fun,” part-owner Joseph Campbell said, “Then we go straight into Christmas, which is a whole other level.”

Manhattan Sweets Boutique Bakery

547 MAIN STREET, ISLIP

With pink walls and feminine decor, Manhattan Sweets Boutique Bakery is like walking into Barbie’s dream bakeshop. “I feel that’s what the people who come in here like,” owner Cindy Simon said, “They appreciate the things we do here.” But not only is the shop beautiful and fun, their pastries look amazing. For 13 years, Simon said that 99% of their business comes from walk-ins and foot traffic on Islip’s popular Main Street. This season they are offering specialty desserts including pumpkin squares, pumpkin pies, pumpkin donuts, and other old-fashioned favorites like banana chocolate crème pies. Their beautiful (and tasty) cakes are decorated with sunflowers, and they will create stunning donut platters for any event. Manhattan Sweets Boutique Bakery is now offering a unique treat – their famous rainbow cake combined with vanilla cake on top, chocolate cake on the bottom, and a rose swirl decoration to cover it all… the ultimate rainbow cake sure to delight everyone at any party this holiday season.

Pure Sugar Inc.

5 BROADWAY, AMITYVILLE

This hidden treasure is becoming quite popular after opening only last year. Chef Mike Guasta decided to make a career change and went back to school to become a pastry chef. Since then, he has opened up a location filled with deliciously different sweet treats. Known for their cupcakes and individual specialty desserts that you’d find in a fine restaurant, Chef Guasta decided to add a splash of fall flavors to his menu. Their number one seller is the Snickerdoodle Biscotti, which he made based on his favorite childhood cookie. He also created a pumpkin biscotti; a three-nut raspberry jelly tart made with hazelnuts, pistachios, and almonds topped with a caramel drizzle; and his new personal favorite – a pumpkin brandy cheesecake. Chef Guasta takes traditional favorites and tweaks them to create something new, as he wants to be known for something different – not a typical dessert you can get at Starbucks. “I’m not trying to be that regular bakery,” he said, ”I’m trying to stand out a little bit by doing things that other bakeries aren’t.”

Patsy’s and Son Italian Bakery

199 S. WELLWOOD AVENUE, LINDENHURST

One place to find delicious Italian treats has stood proud on Wellwood Avenue for 63 years. Patsy’s and Son Italian Bakery is a community favorite owned by Frank DiMonda, who took over the shop that his late father originally opened. Known specifically for their Italian cookies, Patsy’s wants everyone to know that this season they are offering their tasty cookies (including their famous rainbows) in festive fall packaging decorated with leaves and pumpkins. Customers walking in can expect a friendly “Hello” from the shop’s counter girls – who usually know the regular customers names and orders. This season you can even request to have their delicious and decadent handmade cannoli’s dipped in colorful fall sprinkles.

GREAT FOOD BELONGS WITH GREAT FAMILY

At Frank and Maria’s we know that great meals have a way of bringing friends and family together in a way that is truly special. Our family business takes pride in offering the most delicious, authentic Italian cuisine available. It gives us pleasure to serve you what we serve our own family, the very best.

We use only the finest ingredients in all our products and dishes we prepare for you.

Holidays are our specialty. We carry a full selection of Italian specialty foods like antipasto, fresh homemade mozzarella and our homemade pasta, along with all the traditional holiday side dishes to compliment your Thanksgiving turkey.

Share our passion for the highest quality meats to serve at your family table. Our free-range Thanksgiving turkeys come from Jaindl Farms, the very same farm that provides the turkey served at the holiday table of the White House. We are happy to accommodate every customer with a

personalized menu created especially for your gathering, be it the entire extended family or just a few friends.

Thanksgiving Side Dishes IT

WOULDN'T BE THANKSGIVING WITHOUT THEM

Secrets for The Best Homemade Mashed Potatoes

Tips from Good Housekeeping as well as our own experience with mastering the mashing.

USE THE RIGHT TYPE OF POTATOES. Choose higher starch potatoes (like Russets or Yukon Golds) for the fluffiest, smoothest, and most flavor-packed mash. Waxy potatoes (such as red or white varieties) require more mashing to become creamy, which could lead to the dreaded "potato paste."

SALT THE WATER. The potato absorbs the salt. If you add salt early on, you won’t need to add much later.

BOIL WITHOUT PEELING. Don't peel or slice the potatoes before cooking them. The reason for this is threefold: unpeeled, unsliced potatoes will absorb less water while being boiled, reserving the starch within the potato (less water avoids a gluey, watery mash and allows the potatoes to absorb the added dairy); the potato peels contribute to the overall potato flavor; and finally, taking the peels off after cooking is quicker and easier.

DO NOT OVERCOOK THE POTATOES. As mentioned above, too much water absorption makes for a gluey, watery mash.

PEEL AND DIP IMMEDIATELY. Once you’ve peeled your potatoes, don’t let them sit out on the counter and brown. Immediately place them in cold water to prevent oxidation.

DRAIN THE POTATOES WELL AFTER COOKING. Before mashing, make sure they are drained well to avoid a mushy mess.

BE GENTLE WITH YOUR POTATOES. Mash with a hand masher, never a mixer. Potatoes should be mashed and not overworked, which can make them gluey. The swollen starch granules are in a delicate state.

ADD BUTTER AND DAIRY INGREDIENTS THAT ARE AT ROOM TEMPERATURE. They will be absorbed and blend more easily, and won’t cool everything down.

DO NOT make them in advance. Refrigerating them overnight can make them taste starchy.

Classic Sweet Potato Casserole BY DIANA RATTRAY

INGREDIENTS

• 3 cups sweet potatoes (mashed and cooled)

• 1 1/2 cups brown sugar (packed, divided)

• 2 large eggs (lightly beaten)

• 1 teaspoon vanilla extract

• 1/2 cup milk

• 3/4 cup butter (melted, divided)

• 1/3 cup flour

• 4 ounces pecans (chopped, 1 cup)

DIRECTIONS

1. Heat the oven to 350 F

2. Butter a 2-quart casserole or baking dish.

3. In a large bowl, combine the mashed sweet potatoes with 1 cup of the brown sugar, eggs, vanilla extract, milk, and 1/2 cup of melted butter. Blend thoroughly and spoon the mixture into the prepared baking dish.

4. In another bowl combine the remaining 1/2 cup of brown sugar, the flour, the remaining 1/4 cup of melted butter, and the chopped pecans.

5. Sprinkle the pecan topping mixture over the top of the sweet potato casserole.

6. Bake the casserole for 35 to 40 minutes, until the filling is hot and the topping has browned.

Stuffed Mushrooms BY JULIA LICURSI

INGREDIENTS

• 1 1/2 lbs. baby mushrooms

• 2 tbsp. butter

• Kosher salt

• Freshly ground black pepper

• 3 tbsp. extra virgin olive oil

• 2 cloves of garlic, minced

• 1/4 cup Italian style breadcrumbs

• 1/4 cup freshly grated Parmesan cheese, plus more for topping

• 2 tbsp. freshly chopped parsley

DIRECTIONS

Preheat oven to 400 degrees. Wipe each mushroom with a clean, dry paper towel to remove any silt. Line baking sheet with aluminum foil and coat with cooking spray. Remove stems from mushrooms and mince stems. Place mushroom caps on baking sheet. In a small frying pan, sauté garlic and butter until the garlic is lightly brown. Transfer to a bowl and mix together the sautéed garlic, melted butter, breadcrumbs, black pepper, Parmesan cheese, parsley, and extra virgin olive oil. Season with salt & pepper. Stuff mushroom caps with filling and sprinkle with more Parmesan cheese. Bake about 20 mins., until mushrooms are soft and the tops are golden.

Serves 6 people.

Roasted Parmesan Asparagus BY

INGREDIENTS

• 1 large bundle asparagus

• Extra-virgin olive oil

• 1/4 cup grated Parmesan cheese

• Freshly ground black pepper

JULIA LICURSI

DIRECTIONS

Preheat oven 350 degrees.

Rinse asparagus with cool water then snap off bottoms of the stems. Line a baking tray with aluminum foil for easy cleanup. Arrange the asparagus in tray with the tips towards the center of the pan. Drizzle olive oil over asparagus and with a flat, opened hand roll the asparagus back and forth in the pan to coat each stem in oil. Sprinkle Parmesan cheese liberally over the asparagus. Season with pepper. Cover asparagus with another piece of aluminum foil and roast in preheated oven about 20 mins., or until fork easily punctures thickest part of the stem.

Serves 4-6 people.

YIELD 6 SERVINGS • TIME: 45 MINUTES

Caramelized Brussel Sprouts with Garlic

INGREDIENTS

• 1 lb brussel sprouts

• 4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan

DIRECTIONS

• 5 cloves garlic, peeled

• Salt and pepper to taste

1. Heat oven to 400 degrees. Trim bottom of brussel sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat; put brussel sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.

2. Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.

3. Taste, and add more salt and pepper if necessary.

4. If desired, drizzle 1 tablespoon of balsamic glaze over sprouts.

Cranberry Sauce

INGREDIENTS

• 12 oz. bag fresh cranberries (approx. 3 cups)

• 1/2 cup orange juice

• 1/2 cup water

DIRECTIONS

• 1/2 cup white sugar

• 1/2 cup brown sugar

• 1/2 tsp of grated orange zest

In a medium saucepan over medium heat, dissolve the sugar in the orange juice and water. Stir in the cranberries, and cook until they start to pop (about 10 minutes). Remove from heat, and transfer to a bowl. Cranberry sauce will thicken as it cools.

Cater Your upcoming event at Nicky’s on the Bay

Caroline’s Flower Shoppe

| 341 Main St, Islip CAROLINESFLOWERSHOPPE.COM

Nicky’s will be open exclusively for private parties during the months of November and December to provide personalized service for catered events and celebrations.

Whether you are planning a holiday party, special birthday, bridal shower, or corporate event, we make it easy and enjoyable from start to finish.

Accommodating parties from 40-150 people, our vibrant atmosphere with stunning water views of the Great South Bay makes a perfect setting for catered affairs.

Menu packages start at $36 pp for dinner, and $30 pp for brunch. We can also create a customized menu especially for your event. With a variety of menu options to choose from, scenic views and attentive service we ensure your party to be a huge success.

MY EXPERIENCE WITH THE Platelet-Rich Plasma (PRP) Facial

BY JOANNE LIFAVI

If you desire more youthful, rejuvenated skin on your face, neck and chest, PRP treatment might be right for you.

Similar to many women, I have a keen interest in the latest and greatest procedures promising smoother, younger looking skin. Perhaps the most talked about procedure right now is the PRP Facial. Many of you may have heard it referred to as the ‘vampire facial’, made famous by Kim Kardashian. Curious, I booked an appointment at Drew Patrick Spa to find out more about this procedure and to personally experience a PRP Facial.

THE CONSULTATION

Prior to the procedure, I had a consultation with Dr. Richard Byrnes, the Medical Director at Drew Patrick Spa which is outlined on the right. I found this extremely informative and wanted to share it with you.

MY EXPERIENCE*

First and foremost, I want to emphasize how important it is to have this procedure performed by a licensed medical doctor who has been properly trained for administering a PRP treatment. After meeting with Dr. Byrnes, I felt completely at ease based on his knowledge and caliber. I knew I was in good hands.

This is by no means a pampering facial, but rather a results driven procedure. My face was prepared for microneedling with a good cleansing followed by an application of numbing cream. Soon after, a certified aesthetician performed microneedling on my face and neck. I’m not going to lie, there was some discomfort, but completely bearable and well worth it. Throughout and after the microneedling procedure, the PRP was applied to my face and neck for 30 minutes while I relaxed. Once I was done, my face looked flush, like I had just come out of a sauna. However, the redness subsided by the next morning. Fast forward to one week later, I have received unexpected compliments… ‘smoothe, glowing, and plumper’ to be specific. Here’s the kicker: I never told anybody I was having this done. Compliments were completely unsolicited.

Would I do it again? You betcha. -JL

*The above is representative of my own personal experience and for informational purposes only. Individual results may vary and this treatment may not be appropriate for everyone. There are risks with any procedure. Please call for a consultation to find out if this treatment is appropriate for you in order to avoid complications and health problems.

WHAT IS THE PRP FACIAL AND THE THEORY BEHIND IT?

The PRP Facial is a technique that uses the plasma from your own blood to help rejuvenate your skin. Platelet-rich plasma (PRP) is a concentrate of your blood. Platelets are extracted from whole blood and concentrated in a plasma serum, which is the clear straw colored part of the blood. Platelets have growth factors. When you cut yourself, the platelets gather at the wound and release factors which stimulate your body to grow new skin, blood vessels, collagen, and connective tissue. We are using this concentrated preparation to make your skin rejuvenate itself, with your own fountain of youth.

COMMON MISCONCEPTIONS:

Since it is your own blood, there is no risk of infection or transmission of disease. Also, the PRP serum is clear, not blood-red.

WHAT TO EXPECT:

Drawing blood and spinning it in the centrifuge is done only by Dr. Byrnes. We recommend that a medical doctor or registered nurse draw blood for PRP treatments. This process takes about 15 minutes. During that time, numbing cream is applied to the area to be treated to make the procedure more comfortable. During a standard session, a certified technician uses a specialized, medical-grade automated microneedling device to penetrate the skin allowing for efficient absorption of topical serums. The PRP is used during the microneedling process to allow it to penetrate the skin’s surface during the procedure. PRP is also applied topically to boost the effects of the microneedling by stimulating collagen production through the channels created by the microneedling, which helps achieve desired results faster. Because of this, microneedling is also known as Collagen Induction Therapy (CIT). The microneedling treatment is approximately 45 minutes.

INTENDED RESULTS:

Traditional microneedling is used to treat everything including wrinkles, age spots, crepey skin, scarring, and hyperpigmentation. Smoother, fuller, more youthful skin can be expected.

DOWNTIME?

There is little to no downtime associated with this treatment. Each client reacts a little differently to PRP/CIT. Using the clients own PRP intensifies the healing process as well as maximizes the benefits.

HOW MANY TREATMENTS ARE RECOMMENDED FOR OPTIMUM RESULTS?

We recommend a series of four PRP/CIT treatments scheduled about one month apart. Most of our clients come in for a touch up treatment about nine months after the end of their series to continue the process of stimulating collagen production.

WHO IS BEST SUITED FOR PRP TREATMENTS?

PRP is suitable for all ages and skin types. People with clotting disorders, actinic keratosis (“pre-cancer”), skin infections, and connective tissue diseases like lupus should avoid PRP treatments as they may be unsafe for them.

Go from short to long, voluminous hair or add some fun colors for everyday wear or for glamorous wedding, prom or special occasion looks!

Come in for your FREE consultation today.

MICROBLADING

Microblading is an ideal method for those who want to enhance the look of their eyebrows.It is a semi-permanent hair stroke technique with pigments we formulate to match original eyebrow color. Freshen up your look. Call for a free consultation with Anda today.

Village Salon & Spa is approved and certified to perform permanent cosmetics by the Suffolk County Department of Health. EYEBROWS WAX HAIR NAILS MASSAGE LASH EXTENSIONS

Being Thankful at Thanksgiving

By Anthony Cerabino B.M.,LMT,M.S.,L.Ac

There is always a large return of overjoy with a simple selfless act of giving. For example: when we offer someone helpful directions, when we open a door for someone, or let a person pass ahead of us in a traffic jam. And the simplest gift of all is just to smile and silently well-wish someone who is apparently having a difficult day.

Being thankful for everything is a great meditation in gratitude. As you have heard many times, “The Attitude of Gratitude” is a great exercise for your soul. Just say, “Thank You” for everything in your life - for the car you are driving, the home which provides a roof over your head, your children, your spouse, your

friends, the food you can easily obtain, the many conveniences in your life including your coffee maker, fresh running water, our numerous electronic gadgets, which include your TV, your computer, your cellphone, etc.

Get the point? Another fun exercise is to just say the words, “Thank You, Thank You, Thank You,” over and over, and see how it makes you feel. What a sense of fulfillment the repetition will bring to you. You probably have a big smile on your face right now.

“Forgiving” is another word that comes to mind when reflecting on the root word “giving.” The simplest definition of forgiveness is when we stop feeling anger toward someone. This can be

extremely helpful in the holiday season. We are all dependent upon one another. We have to work together as a group. Everybody has a unique and important role in this lifetime. We depend upon each other for all the necessities in life; from the factory worker who makes your clothes, to the farmer who picks and cultivates your food; from the computer salesman who is going to find you just the right product, to your mechanic who is safely going to fix your car, to any teachers, mentors, counselors or the myriad of professional services that we all depend on.

Forgiveness brings people back together again, especially during the holiday season. Forgiveness

is obtainable - and may be very challenging at times - but worth the effort. Sometimes we think that forgiving someone is going to be difficult, but it can turn out to be quite easy with a quick “let’s just move forward moment,” and the communion of the relationship is rekindled.

Giving Thanks, or Thanksgiving, is undeniably the busiest holiday of the season. The empowerment of this statement cannot be stressed. Practice this with your family in silence or as a group. It is always a favorite time in our family dinner when we offer each other a reason to be thankful.

Millie D. Yorkie, PHD

Our advice offering, wet nosed resident expert on human behavior.

Dear Dr. Mil,

After surviving the dog daze of summer, I expected to be more chipper this fall, but lately I just don’t’ give a Shih Tzu about anything. My pal, Joe Cocker Spaniel, keeps asking me if I’m “feeling alright”, but I’m not feeling too good myself. I’m downward facing dog, can you tell me what’s up?

-Mopey

Dear Mopey,

Leaders of The American Society of Animal Behavior told me that depression in dogs has similar symptoms to depression in humans. Common signs would include us becoming withdrawn, experiencing changes in eating and sleeping habits, and not participating in activities we used to enjoy.

Dear Dr. Mil,

I kissed a squirrel and I liked it. Should I be concerned?

- Katy

Dear Katy,

Times have changed; it’s oh-katy to be fluid. That said, I would proceed with caution around donkeys, kissing ass is still frowned upon.

-Dr. Mil

Here’s the lowdown on how to help your humans raise your spirits. Lay the mag at their feet and make them read:

Doctors orders: More exercise! Less time alone! More belly rubs! Less baths! More beef! Less grain! More treats! Less making us do stupid tricks to get some! Less is more!

If the above doesn’t work, consult a vet about possible medical intervention.

I don’t want to be a pill pusher, but a little blue one saved my human’s marriage. Maybe Mother’s Little Helper would work for you…..just sayin’. You’re welcome.

Dr. Mil