Dive into the world of polyamory at Peninsula Library. Explore the complexities and dynamics of non-monogamous relationships alongside heartwarming cat photos.
I go to the library often to write my column. It offers a distraction-free environment, unlike the sink full of dishes at home or my mischievous cat, Fivey, pouncing on the keyboard. As a freelancer, stepping out of the house and into the library makes me feel like a grown-up, productive human. Also, the Peninsula branch is pretty darn cool.
Learn everything from computer programming to skateboarding and surfing. This sign always makes me laugh.
Here’s why:
- I scored eclipse glasses there last week, which came with an information sheet explaining the cosmic lineup. Did you experience the celestial event? That was really special, wasn’t it?
- At the library, you’ve got access to all the magazines you could ever want – from Vogue to Better Homes and Gardens, NYTimes Cooking and even Thrasher, all for free! Find a seat at the comfy reading table, complete with high back chairs, and indulge in quality “me time” with your favorite rag. There’s one thing missing though: a coffee counter. Maybe it’s time for me to pitch library coffee at a CB14 meeting?
- Find a hot date at the library by pretending you’re sophisticated and intellectual, while flipping through an obscure book and looking cute in one of the aisles.
- One of the main attractions at the library is the exhibition of drawings created by the youth in our community. Don’t overlook the children’s section; inside, you’ll discover artwork adorning the walls, which is refreshed every few weeks. Also, look down at the remarkably cool rug. Opposite the children’s room is the Teens area. Go left into what looks like an empty space. Find the bulletin board. Here the kids of Rockaway pin up some interesting doodles and artwork. It’s a window into their minds and a refreshing perspective.
- Print stuff for free. 20 pages a day, this is notable.
- Follow @friends_penninsula_alc on Instagram. This non-profit organization hosts a variety of adult workshops, from printmaking to watercolor, knitting and other creative projects. Friends of Peninsula offers opportunities for adult education, such as language cafe sessions, resume preparation/job search guidance, computer literacy classes, GED testing, AI for beginners and more. Additionally, the non-profit holds special events and community fundraisers. These are valuable, free resources for our community! Join the exciting meet-ups to learn, create, and connect with like-minded neighbors.
- Rent DVD’s and CD’s. This is very cool and weird and whoever is renting these, lets hangout.
- Books! Did you know they have a skate and surf section?! Enough said.
Peninsula Library is located at 92-25 Rockaway Beach Boulevard Rockaway Beach, NY 11693 (wheelchair accessible). Phone: 718.634.1110. The hours have recently changed: Tuesday- Wednesday: 10am-6:pm, Thursday: 12pm-8pm, Friday: 10am-6pm Saturday: 10am-5pm
Explore the hip spots in town, follow me – @theglorifiedtomato.
by Paula D.
on April 22, 2024 10:09 am in Recipes
The saying goes “You win some, you lose some.” right? Welp, this one I lost. My baking saga last week reminded me that most often, failing teaches us more than when we succeed. Embracing defeat as a learning opportunity is a fundamental aspect of personal growth. It’s through setbacks that we gain insights and refine our strategies to move forward.
And so, while this is embarrassing, I decided to publish my baking failure instead of scratching the column. Also, I couldn’t think of anything else to write about.
Just in time for a double-header birthday weekend (my father’s and godson’s) celebration on Lawng Island, the Birthday Cake Blondie recipe from NY Times Cooking lands in my inbox. It reads “You’ll need only the most basic equipment (no fancy blenders or kitchen scales required) and ingredients you probably already have in your pantry.” Easy and cheap resonates, so how can you go wrong?
You can go wrong by not following the directions.
I can confidently say I’m a great home chef. I can feel and taste when the ingredients are just right; I don’t need recipes. Baking, however, is all about recipes, directions, and procedures. I have a hard time with that, so I’m working on it, in baking …and in life.
I’m in a hurry so I take the whole pan with me to my sister Natalie’s house for the party. The sheet of sprinkles looks festive – it will be acceptable to present her (ohhh, aww). And I’d cut and plate at her house to save time.
We’re getting the ice cream cake out of the freezer and the fruit on the table. I unveiled the blondies and my sister commented on how pretty they are (check). My other sister Maria is also helping in the kitchen. She sees me struggling with the Birthday Blondies. I whisper, “Maria, I have a problem.” She takes charge. The cookie – or whatever it is – is solid rock. After some trial and error, she takes the whole darn thing out in one piece. At this point, we are crying, laughing out loud bent over the counter.
The cookie saga made for good conversation and troubleshooting. Everyone haphazardly broke a piece of the “cookie” off and taste-tested. The conclusion? I used the wrong size pan, and I should have adjusted the cooking time for that. Also, I didn’t mix in the ingredients as instructed. I never thought that made much of a difference. You know, dry ingredients first…
Live, learn.
Here’s the recipe, follow the directions, and enjoy!
Birthday Cake Blondies:
Ingredients:
One 8-inch pan (6 servings)
Butter, for greasing the pan
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon fine salt
1 cup lightly packed light or dark brown sugar
½ unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
¼ cup sprinkles, plus more for the top
Directions:
- Heat oven to 350 degrees with the rack in the center. Rub a pat of butter all over an 8-inch square baking pan.
- Whisk the flour, baking powder and salt in a small bowl.
- With a flexible spatula, stir the brown sugar and butter in a large bowl until smooth. Add the egg and vanilla, and stir vigorously until smooth again. Add the flour mixture and stir gently just until no floury streaks remain, then stir in sprinkles.
- Spread the batter in the buttered pan into an even layer. Scatter more sprinkles all over the top.
- Bake until golden brown and starting to pull away from the edges of the pan, about 25 minutes. Cool completely in the pan on a rack. Cut into squares. Keep in an airtight container for up to 3 days at room temperature and 3 months in the freezer.
Experiment with sprinkle colors and shapes to tailor for the occasion. Pastels are perfect for Easter Sunday!
The cold is leaving us and the days are growing longer, it’s time to get the garden ready for spring. The first step is pruning.
Living in an urban environment means our green spaces often need a little extra TLC. With a few tips and tricks, you can transform your overgrown small garden space into a flourishing oasis. Pruning trees and shrubs is essential for maintaining their health, promoting proper growth, and enhancing your garden’s aesthetic.
Before you start hacking away at your precious plants, do your homework. Each species has its own pruning requirements, so take the time to research the specific plant before you make any cuts. But here is a general guide to get you started:
Prune a twig or branches back to an outfacing bud.
First, invest in a good pair of pruning shears. Make sure they’re sharp and clean to ensure clean cuts (at a 45-degree angle). This will minimize damage to your plants. And don’t forget to sanitize your tools with rubbing alcohol between cuts to prevent the spread of disease.
Second, technique. Remember the three D’s: dead, damaged, and diseased. Start by removing any dead or diseased branches to promote healthy growth and prevent the spread of infection.
Then, take a step back and assess the overall shape of your shrub. Aim to create an open, airy structure that allows plenty of light and air to circulate through the canopy. Do not remove more than 20 percent of the plants’ live wood. If more is removed the tree undergoes stress. An over-pruned tree or shrub will strain to absorb light and water which contains vital nutrients for the plant’s survival.
As a certified NYC tree pruner, I completed the course offered by Trees NYC. I enjoyed talking shop with like-minded garden folks and I learned a tremendous amount about pruning techniques and trees’ beneficial impact in the urban landscape of our city. If you share a passion for gardening like me, consider becoming a certified NYC tree pruner too. Visit Trees NYC for class schedules and to learn more about pruning trees. And keep in the canopy, follow @treesny on IG.
If you have pruning or gardening questions, reach out to me on Instagram (@theglorifedtomato), I’m glad to help. Happy Spring!
by Paula D.
on April 22, 2024 9:31 am in Recipes
I’ve written about fennel on several occasions. It’s an Italian thing – the native Mediterranean vegetable is put on the table after dinner and before dessert… It’s good for digestion. But really, it’s just a segway to more eating, making it easier to justify indulging in the next course of sweet treats. Italians like eating it raw and dipping it in a mix of high-quality olive oil, freshly squeezed lemon juice, a dash of salt, ground pepper, and a sprinkle of red pepper flakes.
But you want to know something… I’ve never cooked it. Fennel, although not a root vegetable, belongs to the carrot family and it’s also an herb. Make use of all parts of this versatile plant for a range of culinary delights!
My friend Kaori and our friends gathered for a little farewell pizza party. Kaori and her man, “Washed Up” Zak were leaving for a three-week journey to Japan to visit family and then they headed to Indonesia to surf! In prep, Kaori cleaned out her fridge and shared some veggies with us. I grabbed the fennel.
I was interested in Kaori’s method of preparing fennel. This versatile herb is also incorporated into various Asian cuisines, lending its distinct flavor to stir-fries, soups, and salads. Kaori mentioned that she makes caramelized fennel, enjoying it with protein or as a snack. She shared her recipe with me and it’s simple and delicious!
Kaori Caramelized Fennel
Ingredients:
2 bulbs fennel
3-4 tablespoons EVOO
1/2 lemon juiced
Coarse Salt, fresh ground pepper
Directions:
- With a sharp knife, cut the top and bottom from the fennel bulbs and then remove tough or bruised layers.
- Slice the bulbs in half and then remove the cores from the fennel. Then cut the fennel lengthwise into slices.
- Heat a large skillet over medium-high heat. When hot, add the olive oil and then the fennel slices. Spread the fennel out in the pan to encourage browning.
- Cook for 10-12 minutes, flipping the fennel slices every few minutes, until golden brown.
- Remove the fennel from the pan and drain off excess oil. Season with salt, pepper and lemon juice, to taste. Serve.
Note: the trick to caramelizing is a very pan. Be careful not to burn the oil or fennel. Avoid layering the fennel; keep all pieces flat on the pan. Do not cover and steam.
I was very tempted to add some garlic cloves, but I wanted to stay true to the recipe. And guess what? The garlic wasn’t needed. The flavor of the caramelized fennel is sweet with a hint of the anise flavor the vegetable is known for. Lemon is the key to brightening and adds a nice flavor contrast.
Follow me in the kitchen on Instagram: @theglorifiedtomato.
