auto

By Richard Posluszny

When it comes to certain automakers, it’s almost hard to believe there’s an “entry-level” car in their product portfolio. That’s because the benchmark is set so high, a manufacturer’s starter vehicle is what many marques aspire to achieve.

That’s the position that Ferrari finds itself in these days.

Today’s Ferraris are faster, they leverage more technology and they’re more well-built than ever before. Simply put, the prancing horse’s autos have come a long way. Cars that would have once been considered weekend toys 25 years ago have now achieved daily driver status.

Our subject, the Ferrari Portofino, embodies this perfectly. With a base price under $211,000 it isn’t what you’d exactly call a value purchase; however, when compared with its siblings’ price tags it is relatively economical. Here’s the thing though: Not only will the Portofino provide you with a thrill, it can be used just like any other automobile. Let me explain.

When my test Portofino rolled off the delivery truck, I was smitten almost immediately. Rather than being painted the cliché Rosso Corsa, “racing red,” this Ferrari was different. That’s because it was sporting a Verde Zeltwig paint job – a dark metallic green. Frankly, this changes everything. This transforms any Ferrari from a shouty lightning rod into something more subdued and, dare I say, classy. It doesn’t hurt that the Portofino is a drastically improved variant of the modern California and California T models. There’s just one difference: The Portofino actually looks good.

Whereas the aforementioned variants had some odd design choices and a Kim Kardashian-inspired derriere, the Portofino looks slick at any angle. And, whether you’re using the hard top or stowing it away so you can feel the wind in your hair, it looks magnificent.

I guess the third try is a charm.

Getting more comfortable behind the three-spoke, button-laden steering wheel, it becomes readily apparent that this Ferrari’s interior has received quite an upgrade. The Portofino’s instrument panel places a large tachometer front and center, which is flanked by two screens that display driving information. I couldn’t quite get the hang of them fully, but I managed enough for my five days with the car – these require a crash course to use them effectively. The California’s depressing, Chrysler-sourced head unit has been ditched for a 10-inch display for infotainment purposes in the Portofino. While software has never been Maranello’s strong suit, this user experience is big step in the right direction. That’s because it operates fast and is relatively simple to use, although certain functions are buried behind submenus you may not have realized are even there.

My test vehicle was equipped with the optional, fully electric seats. While they do cost an additional $6,400 and should be standard equipment, the variety of adjustments make you feel right at home as you can set the bolsters, thigh support, lumbar, etc., to your liking. The reason why these should be standard equipment is simple: The Portofino is a luxury grand touring convertible. Once you’re settled in the car, you quickly realize that the wall-to-wall leather and multiple screens separate this from a stripped down, track-focused Ferrari. This only gets reinforced once you drive it.

By depressing the brake pedal and pushing the red Start button on the steering wheel, the Portofino’s 3.9-liter, turbocharged V8 motor sparks to life. And, boy, does it wake up with a growl. Churning out over 590 horsepower and about 560 lb.-ft. of torque, this engine has some serious grunt. Paired with a seven-speed, dualclutch transmission, shifts happen in the blink of an eye. Zero to 60 happens in a scant 3.5 seconds.

But here’s the funny thing: While these numbers are massive and the Portofino is supercar fast, it doesn’t exactly feel that way. The sensation of speed is not intense, unless of course, you want it to be and you plant your “go” foot through the floorboards. That’s because it’s engineered to travel long distances at breakneck speeds in comfort. This is made abundantly clear with the steering wheel’s manettino switch that has only three modes: Comfort, Sport and ESC Off, which turns off traction control – this is ill-advised unless you have precision driving skills. If you’ve driven other Ferraris, you’re probably going to wonder “Where’s the Race mode?” That’s the point, folks. It’s not there. Let me reassure you though, the Portofino is a proper Ferrari. The engineering team did not lose sight of what makes its vehicles worthy of the badge. You notice it when you first take this car through a corner. Unlike many of today’s modern sports cars that have artificially heavy steering weight, the Portofino’s steering is light and laser sharp. This makes this nearly 3,700-pound vehicle feel nimble and darty. While I would have liked more communicative feedback, it’s not a surprise given the Portofino leverages an electric power-assisted steering rack. This is, unfortunately, part of the “new normal” in the industry. Pointing this Ferrari from corner to corner, the direct steering gives the driver an abundance of confidence as it is matched with tons of grip when pushed in the twisties. I can only imagine how much better it would be if I could actually read the road.

What Ferrari’s engineers deserve a ton of credit for is the tuning of its suspension. A sports car with this much power needs to have a firm ride to keep it planted; however, Ferrari must have done a deal with the devil. Somehow, someway the ride is quite comfortable even when in Sport mode. And, if you find yourself stumbling across some particularly harsh roads, you tap the “Bumpy Road” button on the steering wheel to smooth the ride out even further. I am pretty sure it’s sorcery.

More impressively, where there’s a noticeable improvement is how the car’s chassis absorbs bumps. In a previous experience with a California T – top up – you’d hear an occasional squeak or rattle. Not so, this time. The Portofino is solid and, to me, akin to

❝room for your longest toe to push off.

While this Ferrari is happy to oblige if you want The main portion of the shoe that surrounds your foot is called to take it on curvy, mountain roads, uppers. Modern shoes have synthetic uppers rather than leath its true home is cruising on the er or other natural fibers. Newer materials are lighter, quiring w li ash ttle abl or highway at speed.❞e, breathe better and are more flexib no break-in. Be sure to choose the le, up reper best suited to your expected usage.

Themidsoleis locatedbetweentheoutsoleandtheupper. the experience found in the likes of a Mercedes-Benz Many believe it is the most important part of any running SL-Class. shoe. It controls excessive foot motion and provides cushi The difference is that this Italian GT has personality. oning and shock absorption. Some synthetic foams are Around town that V8 motor keeps itself in check. But, used for the midsole; they are light, but not durable. when you give the accelerator some gusto and the Polyurethane is also commonly used; although durable, it revs climb above around 3,500 rpm, the exhaust valves is denser, heavier and harder. Many shoes are now cushopen up and you hear the sweet symphony of the Italioned with gel, airbags, silicone or foam capsules. These ian car gods. There’s no mistaking this car for anything are all attempts to increase cushioning and durability at the for running on dirt or grass. Today, most shoes have a with a three-pointed star, let me tell you. same time. ridged sole, which is more flexible and best for running on

Where I think most people will find joy is just how The outsole is the treaded layer on the bottom of the shoe asphalt or cement. usable this Ferrari is. Built for grand touring, I decided glued to the midsole. The outsole resists wear, provides The heel counter is the rigid material that surrounds the to test just that aspect of the Portofino. My significant traction and absorbs shock. The outsole is usually made of heel. Its function is to stabilize and support the heel.An adother and I decided to get out of the area and head to blown rubber, gum rubber, hard carbon rubber or some ditional external counter is usually added between the midPhiladelphia for a couple days. Easily accommodating combination of the three. Blown rubber is the lightest, but sole and the base of the heel for extra support. Sometimes luggage for two with the top up, we hit the interstate least durable. Solid rubber materials are considered the best a wedge is used to add height to the heel.This enhances the materialfortrainingshoes.Studorwaffleoutsolesaregood ability of the shoe to absorb shock and reduce injury.

in no time.

While this Ferrari is happy to oblige if you want to take it on curvy, mountain roads, its true home is cruising on the highway at speed. With the folding metal roof in place, it feels as good as a fixed roof coupe as it isolates wind noise and feels as though it’s hewn from a solid block of metal. Nearing triple digit speeds, it remained steadfast.

As I was descending from the Four Season’s skyhigh, 60th floor lobby to make the return trip home, I had a few moments to think about the final leg in the Portofino. One thing was guaranteed: It would be a whole lot of fun. I think the only smile bigger than mine was worn by the bellhops.

You know what they say, personality goes a long way. ■

Wintertime is the season to really focus on hydration. Whether it’s a hydrating face wash or a treatment for your hair, we all could use a dose of moisture this time of year. I love doing different kinds of weekly treatments in the wintertime as well. Another great winter beauty tip is to add anything dewy to your daily makeup application. I love to add a great cream bronzer or highlight to my makeup routine to really kick up that glow in the cold and dreary winter months. Check out all my go-to winter favorites below.

➊ Skinfix Barrier+ Foaming Oil Cleanser

I have never tried this brand, and now I am wondering why not. This clean beauty face wash is a hybrid between an oil cleanser and a foaming face wash – you get the benefit of both.The oil removes makeup and moisturizes, and the foaming part leaves your skin super clean. It contains coconut oil and a triple lipid complex to hydrate, reduce redness and fine lines and really plump up your dehydrated winter skin. Available at Sephora, Paramus.

➋ Olaplex No. 7 Bonding Oil

The Olaplex line is my new go-to hair obsession. This bonding oil applied to the ends of the hair after heat styling actually repairs the bonds in the hair and helps with breakage. After a few uses, I really saw a difference in my hair.

It is really a lifesaver. Available at Sephora, Paramus. ➌ Jones Road Beauty Miracle Balm

Jones Road is the new clean beauty line created by the iconic Bobbi Brown. This balm is truly a “miracle” for dry, dull skin. I love the shade bronze to give me a gorgeous natural glow that leaves my skin so dewy and fresh looking. Available at jonesroadbeauty.com. ➍ Antedotum Vital Face Oil

Wintertime is the perfect time to add a face oil into your skincare routine. This full spectrum CBD face oil contains one of the highest concentrations of CBD that leaves lackluster skin nourished and noticeably plumper. It also calms redness and protects and regenerates the skin. The packaging is beautiful also. Available at www.antedotum.com.

➎ Shea Moisture Coconut & Hibiscus Illuminating Hand & Body Scrub

This drugstore find is one of my favorites in the wintertime. I love to really exfoliate all the dry dead skin off my body, especially in the winter. This leaves skin so soft and glowing and works great on dry hands as well.

Available at Harmon, Closter. ➏ YSL Touché Eclat All-In-One Glow Foundation

This is the perfect medium coverage foundation for the winter months. I love the hydrating skincare that is in this foundation to leave your skin hydrated and glowing. Available at Sephora, Paramus. ➐ Glo Skin Beauty Retinol + C Smoothing Peel

Bring the treatment room to your bathroom with this amazing potent peel. This treatment leaves your skin ridiculously smooth and glowing. I highly recommend it as one of the best at-home skincare treatments I have tried. Available at Blue Mercury, Closter. ➑ Farmacy Honey Halo Ultra-Hydrating Ceramide Moisturizer

This is the perfect wintertime moisturizer for dry skin. I love this thick, nourishing clean beauty moisturizer, especially at night, during the winter months. I love to really pack it on before bed to wake up with gorgeous, hydrated glowing skin. Available at Sephora, Paramus.

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Kristin Favaloro is a Jersey girl with a serious makeup and skincare obsession. Follow her on Facebook at www.facebook.com/pg/beautyandtheburbsnj or visit her blog at www.beautyandtheburbsnj.com to discover all that Bergen County has to make a beautiful you. Have a product you’d like Kristin to check out? Email her directly at beautyandtheburbs201@gmail.com.

The weather outside may be frightful but try these winter recipes that are sure to be delightful. Winter is the season of comfort food. Comfort food doesn’t have to be heavy on the calories, however. Cozy up on a cold day with these satisfying dishes.

4 large eggs Total time: 30 minutes, Servings: 4 ice water 2 cups fresh water 1 quart vegetable broth 5 ounces (3 cups) broccoli florets, cut into bite-size pieces 10 ounces (4 cups) spiralized zucchini 5 ounces (5 packed cups) baby spiach 1 Tablespoon, plus 2 teaspoons, white miso paste 1/4teaspoon kosher salt, plus additional, to taste, divided 1 Tablespoon toasted sesame oil, plus additional for garnish, to taste 2 cups mung bean sprouts, for garnish chili garlic sauce, for garnish 1cup shredded raw carrot, for garnish 4 Tablespoons crushed peanuts, for garnish

In large saucepan of gently boiling water, cook eggs 7 minutes then transfer to bowl of ice water. Drain cooking water from saucepan then add broth and fresh water. Bring to simmer over medium-high heat. Add broccoli and cook 3 minutes then add zucchini and spinach. Continue cooking until spinach is wilted and zucchini is crisp-tender, 2-3 minutes. Remove from heat.

Ladle about 1/2 cup broth from saucepan into small bowl. Add miso paste and 1/4 teaspoon salt; whisk to combine. Return mixture to soup, add sesame oil and stir to combine. Add additional salt, to taste. Cover to keep warm.

Remove eggs from ice bath; peel then cut in half lengthwise. Ladle 2 cups soup into four serving bowls. Top each portion with one egg and 1/2 cup sprouts. Drizzle with chili garlic sauce and additional sesame oil, to taste. Top each serving with 1/4 cup shredded carrot and 1 tablespoon crushed peanuts. Nutritional information per serving:10 grams net carbs; 17 grams total carbs; 7 grams fiber; 16 grams protein; 13 grams fat; 263 calories.

*As seen in BC The Mag Health, Beauty and Fitness Winter 2020.

Total time: 50 minutes, Yield: 24 cookies

1 cup sugar-free smooth or creamy peanut butter 2 teaspoons stevia extract powder 1/2 teaspoon baking soda 1/4 teaspoon kosher salt 1 large egg 1.teaspoon vanilla extract 1/2 cup sugar-free semisweet chocolate chips 1 teaspoon flaky sea salt

Set oven racks in upper- and lower-third positions. Preheat oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper.

In medium bowl, use handheld electric mixer on medium speed to beat peanut butter, stevia, baking soda and salt, scraping down sides if needed, until well combined, about 1 minute. Reduce speed to low, add egg and vanilla extract; beat until combined.

Shape dough into 24 balls (about 1 tablespoon each) and place 2 inches apart on prepared cookie sheets. Using tines of fork, carefully flatten each ball, creating crisscross pattern.

Bake, rotating cookie sheets from top to bottom and back to front halfway through, until edges begin to brown and cookies are set, 7-9 minutes. Cookies should not be browned. Let cool 10 minutes on cookie sheets then carefully transfer to cooling rack to cool completely.

In small microwave-safe bowl, add chocolate chips and microwave on high in 20-second increments, stirring after each, until melted, about 1 minute.

Dip dry fork into chocolate then drizzle over cookies. Sprinkle with sea salt.

Nutritional information per serving: (1 cookie): 1.5 grams net carbs; 3 grams total carbs; 1.5 grams fiber; 3 grams protein; 6.5 grams fat; 79 calories.

Broccolini and Bacon Egg Bites Recipe courtesy of “The Atkins 100 Eating Solution”

Nonstick cooking spray 5 slices (4 ounces) no-sugar- added bacon 5 large eggs 3 ounces cream cheese 2 Tablespoons feta cheese 1 Tablespoon hot sauce 1/2 teaspoon kosher salt, plus additional, to taste, divided 4 1/2 ounces broccolini (5-7 stalks), thinly sliced 1 Tablespoon water 1 1/2 cups baby arugula 1 Tablespoon lemon juice 1 Tablespoon extra-virgin olive oil freshly ground black pepper, to taste 1.cup fresh blueberries 4 Tablespoons crushed peanuts, for garnish

Total time: 45 minutes, Servings: 4

Preheat oven to 350 degrees Fahrenheit. Lightly coat eight silicone egg-bite mold cups or eight cups of standard nonstick muffin tin with nonstick cooking spray and set in large baking pan.

In large nonstick skillet, cook bacon over medium heat until golden, about 5 minutes per side. Transfer to paper towel-lined plate to drain. Chop bacon into small pieces.

In blender, puree eggs, cream cheese, feta cheese, hot sauce and 1/4 teaspoon salt until smooth. Pour off all but 1 tablespoon fat from skillet. Add broccolini, water and 1/4 teaspoon salt. Cook over medium-high heat, stirring frequently, until broccolini is tender, 3-5 minutes. Remove from heat.

Fill each egg cup with 1 teaspoon bacon and 1 tablespoon broccolini. Top with egg mixture, filling cups to about 1/8 inch from top. Add just enough boiled water to baking pan to come halfway up sides of molds.

Bake egg bites until set, 20-25 minutes. Take pan from oven then take molds from water bath. Let egg bites cool then remove from molds.

In medium bowl, toss arugula, lemon juice, oil and salt and pepper, to taste. Place 3/4 cup salad, two egg bites and 1/4 cup blueberries on four plates and serve.

Nutritional information per serving: 9 grams net carbs; 11 grams total carbs; 2 grams fiber; 14 grams protein; 34 grams fat; 400 calories.

Yield: 2 cups

Dressing: 1/2 cup Zevia Orange Soda 1/4 cup lime juice 1/2 cup olive oil 1 cup fresh cilantro 1/2 avocado 1 teaspoon garlic Quinoa Salad: 1 cup quinoa leafy greens (optional) 1 orange, cut into pieces (optional) 1 grapefruit, cut into pieces (optional) 1 lime, juice only 1/2 avocado, diced (optional) 1/4 cup feta cheese (optional) 1/4 cup diced red onion (optional)

To make dressing: In food processor, pulse orange soda, lime juice, olive oil, cilantro, avocado and garlic until consistency is smooth.

To make quinoa salad: Cook quinoa according to package directions and let cool. Once quinoa is cool, add to bowl with orange pieces, if desired; grapefruit pieces, if desired; lime juice; avocado, if desired; feta cheese, if desired; and diced onion, if desired. Top with orange cilantro salad dressing.

Yield: 1 mocktail

Concentrate: 1 cup fresh-squeezed orange juice 1/2 cup fresh-squeezed lime juice 1orange peel 1lime peel 1/2 teaspoon black peppercorns, lightly crushed 5 cardamom pods, lightly crushed 2 cinnamon sticks, lightly crushed Mocktail: 1/3 cup concentrate 1 can Zevia Ginger Ale ice lime wedge, for garnish (optional) orange wedge, for garnish (optional)

To make concentrate: In small saucepan, combine orange juice, lime juice, orange peel, lime peel, black peppercorns, cardamom pods and cinnamon sticks. Bring to boil over high heat then turn to low; simmer until liquid has reduced by half, 3-4 minutes. Let cool and strain out solids. Transfer to glass jar and store until ready to use.

To make mocktail: Combine concentrate with ginger ale over ice.

Garnish with lime wedge or orange wedge, if desired.

Nutritional information per serving:

10 grams net carbs; 17 grams total carbs; 7 grams fiber; 16 grams protein; 13 grams fat; 253 calories.

Servings: 6

Salad: ¾ cup pearled barley 3 cups firmly packed kale leaves, torn and sliced into ribbons 1 cup halved red and black seedless California grapes 8 oz cold, cooked salmon, skin and bones removed ½ cup walnuts, lightly toasted and coarsely chopped Dressing: ¼ cup squeezed lemon juice 1 clove garlic, mashed ½ teaspoon salt ½ teaspoon freshly ground black pepper 1 pinch cayenne pepper ½ cup extra-virgin olive oil

Cook barley according to package directions. Drain and cool.

Tenderize kale by blanching in boiling water 2-3 seconds or microwaving 1 minute. Rinse pieces in cold water to stop cooking; squeeze dry. Fluff and uncrimp dry kale pieces with fingers. In medium bowl, mix barley, kale, grapes, salmon and walnuts.

To make dressing: In small bowl, whisk lemon juice, garlic, salt, pepper and cayenne. Gradually mix in olive oil. Pour onto salad and fold gently to combine. Nutritional information per serving: 413 calories; 15 g protein; 30 g carbohydrates; 16 g fat (47% calories from fat); 3 g saturated fat (8% calories from saturated fat); 22 mg cholesterol; 232 mg sodium; 500 mg potassium; 4 g fiber.

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