I attended the Shakespeare On The Rocks Fundraiser Gala last week, and it was a theatrical party to remember! There were many familiar faces — our Rockaway celebs, fancy Brooklyn folks, artists, and community supporters.
Cast members from last year’s performance of Romeo and Juliet were in attendance, along with gala hosts, founders, and co-producers/directors Elwin Cuevas and Robert Bryn, who held court all night.
The evening featured lively short performances—including a memorable one by Actor Catherine Yeager McQuaid —as well as romantic poetry by Owen Loof, a sneak peek into his new book. And thank you, Owen for a copy of, The Best Dressed Man in Rockaway!” There was a buffet, an open bar, and plenty of dancing with DJs keeping the energy high.
“When you do dance, I wish you a wave o’ the sea, that you might ever do nothing but that.”
Photos by Jena Cumbo
“For the apparel oft proclaims the man.”
Co-producers/directors Elwin Cuevas (L) and Robert Bryn (R) deeming dapper!
The gala was held in the lively event space at Bungalow Bar, complete with a photo booth and professional photographer, Jena Cumbo, capturing the not-so-often-seen glamorous side of Rockaway. No crocs in sight! And wow, we cleaned up well. The attire was formal, with tuxes, ties, cummerbunds, silk, gowns, high heels, and rhinestones making everyone look radiant.
Word on the dance floor is that Shakespeare On The Rocks Theater Company is set for another wildly performative production, Much Ado About Nothing, this July in Rockaway!
If you couldn’t make it to the gala, you can still support this special group of artists and their upcoming production by making a contribution. Donate here. To get a feel of what to expect this summer, here’s my article on last year’s performance of Romeo and Juliet:
On my recent trip to Guatemala, I discovered its rich and unique coffee. It got me thinking, I definitely don’t write about coffee as much as I should, considering how much I love Coffee.
On almost every cobblestone street in Antigua, you can find a wonderful cafe. Many of them have a modern look and feel, which creates an interesting contrast with the antique Baroque city walls. Like many homes and businesses in this timeless city, they often open into interior courtyards filled with vining plants, ferns, and tropical trees. One of my favorite spots even had a coffee tree growing in the cafe courtyard! Definitely don’t write about coffee as much as I should, considering how much I love Coffee.
What makes Guatemalan coffee stand out from so many Central American coffees? The volcanic soil. And it’s one of the premier locations in the whole world for coffee-growing.
Guatemalan coffee is known for its complex, bright flavor, with hints of chocolate, smoke, or fruit. Much of it is grown high in the mountains, between 4,000 and 6,000 feet above sea level, where cooler temperatures allow the coffee cherries (seeds) to mature slowly. That slower ripening concentrates the flavor and gives the coffee its lively, unique acidity.
The first sip was ground beans bought at a tiendita (small shop), right out of an Uber just after landing. We needed it for the morning. The taste was so different, definitely acidic and spicy was the wow factor. It took a little getting used to. With a bit of Airbnb raw sugar, we acclimated!
The volcanic soil plays a huge role in the flavor. Around Antigua and Acatenango, coffee grows in mineral-rich earth formed by three volcanoes—Fuego (still active), Acatenango, and Agua. One night from a cute rooftop restaurant, we even saw Fuego sending fire and smoke into the sky! The ash from these volcanoes enriches the soil, helping produce high-quality, shade-grown Arabica beans.
I learned Guatemala has eight distinct coffee-growing regions, each with its own flavor. Antigua coffees are full-bodied with chocolate notes and a smoky aroma. Huehuetenango coffees can be more fruity and wine-like (sigh). Atitlán cafe has the spice, thanks to the surrounding volcanoes. The volcano coffees are my favorite by far. My first sip had me thinking, “What am I drinking?!” Followed quickly by a jolt of eye-opening, tourist energy.
What’s nice to know is that most of the coffee is still grown by small farms. The farmers hand-pick the cherries, wash and dry them in the shiny Guatemalan sun. Guatemala is the second-largest exporter of coffee in Central America, and its unique beans can be found all over the world. I’d recommend finding a cup here in NYC and having a lively taste of Antigua culture.
Source: en.wikipedia.org/wiki/Coffee_production_in_Guatemala, blog.suvie.com
by Paula D.
on March 25, 2026 7:54 am in Food
Pupusa in the Uto-Aztecan Nawat language means “to stuff,” or “to puff up.”
I just got back from Guatemala and El Salvador, feeling recharged and full of new food inspiration. El Salvador is a lovely, vibrant country. The trip was about surfing, sunshine, and slowing down. The waves were on the “smaller” side, around 3 feet. It’s a point break; they always go right, and I’m goofy, so it was a bit of a challenge. I learned some things, built up my paddling arms, and connected with the beautiful, warm sea.
Salvadorians are incredibly kind, greeting you with a smile. In this area, most speak their native language, but we had Google Translate and enough awkward Spanish and restaurant words to make it by.
We stayed in El Sunzal, a sleepy surf town, a 10-minute beach walk to the more touristy El Tunco. In El Tunco, you’ll find little shops, smoothies, coffee spots, and restaurants. Some restaurants were a little American in style, and there was even an Asian fusion place serving bao buns.
I quickly learned pupusas were what I was looking for—the beloved national food of El Salvador. We finally found them a couple of days in and ate pupusas every day until it was time to hop on the plane to Guatemala.
Pupusas are thick, handmade corn or rice tortillas “cakes” stuffed with savory fillings like cheese, beans, pork, or chicharrón. They’re traditionally served with curtido, a tangy, pickled cabbage relish, and a sweet tomato salsa. This food dates back more than 2,000 years to the Indigenous Pipil people of the region. Simple food, rich history, and absolutely worth finding and tasting.
The best place for pupusas in El Tunco was a very small shop with one table inside. The whole family took part in the cooking and preparation. They’ll give you a stool to sit on the narrow curb while you wait for the fresh pupusas to be prepared. Out of a big bucket, a handful of the tortilla mixture gets flattened and then cupped in the hand. The cheese, beans, or other filling is added in the center cup. It’s then lightly covered and pressed down again. There was a flat cooking griddle where the mother fried them up on a barely greased surface. The sauces are put in thin, little plastic bags.
We tried many Pupusas from different joints, but this spot is the best. What made them more delicious was the special pickled cabbage mixture (curtido). I’m not sure of all the ingredients, but it had the perfect amount of spice, tang, salt, and liquid to pour over the warm cheesy pupusa. At other pupuserias, the cabbage mixture didn’t compare.
This spot didn’t have a restaurant name on the rugged, cement wall. If you find yourself in El Sunzal, go past the small riverway, make your first left into the ciudad of El Tunco, keep walking straight until you see a Japanese restaurant called Japan Food Tunco Beach (address: Playa, La Libertad, El Salvador). The best pupusa spot is next to that on your left.
I won’t be back to Central America anytime soon, who knows the tastiest Pupusa spots in Queens? Let’s go!
For more food discovery, follow me on Instagram: @theglorifiedtomato.
Source: https://en.wikipedia.org
by Paula D.
on March 25, 2026 7:47 am in Food / Recipes
Turns out it’s super simple and worth making for a creamy, rich, sweet flavor and smooth texture. It’s way, way more delicious than the store-bought spray can or frozen container versions.
There is one thing: some recipes say you can use whipping cream. Also sometimes called “heavy whipping cream.” I’ve always been so confused by the million different types of dairy, especially the ones in the tiny, cute milk cartons. And the others, whole milk, reduced-fat, low-fat, skim, no fat, cream, lactose-free, organic, raw, unpasteurized, not homogenized, oh my.
The internet cleared things up a bit and told me the difference between heavy cream and whipping cream basically is the difference in fat. Heavy cream is richer at about 36% fat, so it whips up sturdier, holds peaks longer, and is better for creamy sauces because it’s less likely to separate. Whipping cream is lighter, 30% fat. It still whips, just softer and less stable. And here’s a fun fact: Cool Whip isn’t even milk; it’s a frozen, vegetable oil-based sweet topping.
And Reddi-wip will forever remind me of the 2023 Beach 91st Street Community Garden Pie Party—the year it absolutely poured, and I had to move the whole fundraiser at the last minute to my house. It was still a great event, and we sold a ton of pies.
One of the “fun” activities I’d planned was pie-in-the-face… which is really just a pie tin filled with Reddi-wip. I was kinda fascinated that people weren’t into it. I guess getting something thrown in your face is actually pretty aggressive and a sticky dairy assault. I ended up with ten cans of Reddi-wip in my fridge, and I (not slowly) ate it straight from the can with the fridge door open. Ah, memories.
Homemade Whipped Cream
What you need:
Hand-held or stand mixer with whisk attachment
Mixing bowl
1 cup cold heavy cream
2 tablespoons confectioners’ sugar
1/2 teaspoon pure vanilla extract
Directions: In a large bowl, use a handheld mixer with a whisk to whip the heavy cream, sugar, and vanilla on medium-high until you get medium peaks, about 3,4 minutes (Medium peaks stand up at attention). If you go a little too far and it starts looking curdled and heavy, don’t worry, add a small amount of heavy cream and gently fold it in by hand with a spatula until it smooths back out. Use right away, or cover tightly and refrigerate for up to 24 hours.
Homemade whipped cream is perf for desserts, ice cream, fruit, and the best box brownies— it makes everything taste like you tried and will elevate all!
For more on food (and all of it) visit follow me, day-to-day, navigating Rockaway and the world on Instagram: @theglorifiedtomato.
Source: sallysbakingaddiction.com/homemade-whipped-cream
