There’s been a lot of talk around town about those gelatinous blobs floating in the water up at Riis Park and elsewhere. A couple of weeks back I was swimming with friends and they were suspended in every inch of the water close to shore. It felt weird against our skin but that didn’t deter our swim. Although it’s all we could talk about as we were bobbing around, trying to cool off in the water.
Our first thought was baby jellyfish. But that just seemed too simple. And the small black dot in the blob was curious. It made me think this is not something common.
Photo credit: @fishguyphotos
What I believe is the true answer was revealed by my friend Elisa – Sea Salps. I’ve never heard of these creatures before. I learned they are barrel-shaped, planktic tunicate and they do not sting. They are harmless to us. They appear closer to shore as the water becomes nutrient rich. The translucent blobs eat phytoplankton and move by pumping water through their bodies, which is a form of jet propulsion.
They are invertebrates with a complex life cycle. Normally Salps are deep in the ocean and often are seen linked as chains near the equator and the Southern Ocean. They connect when threatened by a predator or if the water current is too strong.
Whales love to eat Salps (along with 202 other species) and last week I saw whales from the boardwalk!
Check out this article by Ray Vann, if you’re interested in more details about Salps!
Source: wikipedia.org, www.nytimes.com
I turn around. I’m standing on the picnic table bench and I look back. There’s at least 500 people at Rippers . So many that they’ve stretched out the width of the boardwalk, from the building to the sand and a secondary crowd hanging out on the ramp near Dayton. I knew so many of them. Last Saturday night everyone was there to see the Wild Yaks record release show. Band members Jose Aybar, Rob Bryn, Martin Cartagena, Gio Kincade, Patsy Carroll, and Matt Walsh recorded Live at Rippers on Saint Ripper’s Day on October 6, 2019. With the pandemic, the band wasn’t sure the record would ever come out. But it did and fittingly, the show two years later commenced at Rippers.
Photo by Josh Gallagher
Sky Creature, my husband’s band – Matt Walsh and Majel Connery opened. Their set felt like an extraordinarily “floating in the ocean” type dream. The music is like nothing Rockaway or the world has ever heard before. That sounds like a strong statement, but it’s true. The best way I can describe it is, electronic pop with African-inspired beats. And add a professionally trained opera singer (Majel) on lead vocals. It’s special.
Champagne Superchillin’ is a beach rock band with a French twist. They’ve been on the Rockaway scene for years now but I only discovered them in depth this past year, seeing their gigs at the Rockaway Brewing Co. The members rotate at times, but the core from my understanding is Juliette Buchs, Ben Trimble, Charlie Garmendia, Jose Aybar, and Spicy. Their uptempo, all-smiles vibe got the crowd going in preparation for the Yaks.
It’s hard to put into words the feeling of the show that night. People were actually crying; people were screaming and dancing; there was a mosh pit and crowd surfing. Everyone was dripping in sweat but no one cared. It never rained but there was lighting all around us. The Wild Yaks played with 100 percent passion and true joy. The songs sounded great. But It was more than the music and the record. It was a release of energy and love that needed to happen after we all went through the emotionally trying year of lock-down. It was a gift. The community was back together again.
If you would like a Live at Rippers record, visit openocean.nyc, a donation-based nonprofit music label in Rockaway Beach. A little background from the website: “We believe that recorded music is public art, to be enjoyed together. It is for listening. It is essential for our well-being. We want our records to be available to our community without the barrier of cost. In the spirit of sharing, we give them to you as a gift. We truly believe these records can transform you, the Rockaway community, and the world. A record is a document of communal magic and genuine expression. How can we put a price on that?”
P.S Thank you to The Wave and Cara Cannella for writing about the record release show a few weeks back and sharing about Open Ocean
by Paula D.
on August 4, 2021 4:35 pm in Food / Recipes
Simple is best in almost every situation. That also applies to cooking. Minimal ingredients allow you to enjoy each individual flavor and really taste what you’re eating for what it is. I had baby portobello mushrooms in the fridge and I had planned to make stuffed mushrooms but I didn’t have much time last week and I didn’t want to deal with the mess.
So, I thought to just sautée the mushrooms in butter. I had basil from the garden on the counter and I garnished with that. The earthy flavor of the mushrooms with the rich butter is satisfying. And the bright basil herb as an accent seasoning gave the dish a nice contrasting flavor. Fresh black pepper is a must! That’s been my go-to lately in all my cooking. There’s a huge taste difference with freshly ground pepper and it only takes an extra minute.
I ate the mushrooms stand-alone for dinner. This can work as a nice side dish as well. If you’re looking for a hearty meal, after sautéing the mushrooms, chop them and add to pasta with a liberal amount of olive oil, lots of basil, salt and fresh pepper – delicious.
Here’s the recipe for a quick healthy weeknight meal. And it’s vegetarian!
Sautéed Mushrooms with Basil
(Serves 2)
Ingredients:
2 8oz containers of baby portobello mushrooms – whole
5-6 tablespoons butter
Fresh ground pepper
Salt
Two handfuls of basil (or to taste)
Directions:
Wash the mushrooms: Once upon a time I used the damp paper towel method to clean away dirt on mushrooms. I learned a few years ago that it’s ok to dunk n’ wash, right before you’re going to cook them. Think “quick dip, not surfing sesh.” Mushrooms are made of 90% water, therefore it’s difficult for them to absorb more moisture in a short period of time.
Fill a kitchen bowl with water. Put all the mushrooms in the bowl and twirl around. You’ll see the dirt fall off and sink to the bottom. Do this for about 30 seconds. Remove the mushrooms and gently, but thoroughly pat dry with paper towels. It’s a fast little trick!
Sautée: Heat a skillet on the stove top to medium. Melt the butter. Add in the mushrooms, salt and pepper. Sautée for 10-15 minutes until cooked and browned. Add more fresh pepper once plated and garnish with chopped basil. Eat!
Mushroom Pro-tip: If the mushrooms you buy are in a container covered with plastic, remove them and keep the mushrooms in a brown paper bag in the fridge. This way the moisture is absorbed by the paper. Kept in plastic, the locked-in moisture will turn the mushrooms brown and they will spoil fast. Mushrooms stored in a brown bag can last three times as long.
by Paula D.
on August 4, 2021 4:20 pm in Events
Last week my friend and I mustered up all of our courage and actually left the peninsula. As we all know, it’s so hard to do during the high season. Mind you, this was a Wednesday, not a weekend (that would be absurd). Meredith and I have both been eager to go to the KUSAMA: COSMIC NATURE exhibit at the New York Botanical Gardens.
I actually saw some of Yayoi Kusama’s work randomly at the Nassau County Museum when I was visiting my sister during the winter. I fell in love with the work. Why? Yayoi Kusama’s art is bold, fun, and bright. I gravitate to the integration into nature.
Here’s a little background on the artist from the NYBG website:
Experience Yayoi Kusama’s profound connection with nature Contemporary Japanese artist Yayoi Kusama is one of the most popular artists in the world, drawing millions to experience her immersive installations. Exclusively at NYBG, Kusama reveals her lifelong fascination with the natural world, beginning with her childhood spent in the greenhouses and fields of her family’s seed nursery. Her artistic concepts of obliteration, infinity, and eternity are inspired by her intimate engagement with the colors, patterns, and life cycles of plants and flowers.
We had so much fun walking around seeing the patterned sculptures intermixed with the breathtaking gardens and grounds. One of my favorite locations is the wooded forest known as Thain Family Forest. Here you’ll find the Hester bridge, built in the 19th century. It’s a foot and bike pass-over that spans over the Bronx River. The bridge is named after Dr. James M. Hester, President of the NY Botanical Gardens from 1980 -1989.
Dancing Pumpkin (2020), viewing from underneath the sculpture was pretty awesome.
The forest area is the coolest KUSAMA installation. It’s called Narcissus Garden, 1966. Large silver globes move and float on water. They reflect the tall grasses and your reflection, which is distorted, as you walk around the pond. According to the artist, the concept forces the viewer to confront one’s ego and vanity.
Narcissus Garden – 1966
I could have spent 8 more hours in the gardens. I’d never been there before and I can’t wait to go back.
It was a no-brainer that we’d get lunch on Arthur Ave! I haven’t been there for so long. My sister was an undergraduate at Fordham so we’d go up almost every Sunday to visit her, go to church and then go out to lunch.
I’m not going to lie, it felt so good to be surrounded by my people. The talking with hands on the streets; the loud fancy cars; the guys with gold crosses and hairy chests; the smell of fried fish and cigars; the sausage and cheese hanging in the salumerias. It felt so warm and right. It felt like home.
We walked into Teitel Brothers (2372 Arthur Ave). Eddie, I’m assuming one of the brothers approached us right away. “Try some of my cheese ladies.” The cheese presented to us is called pre-Madonna, a combination of gouda and parmesan. So good! As he was “helping” us, I saw his mother roll her eyes behind the counter. I’m sure we weren’t the first women Eddie has flirted with using his specialty cheese selection as a lure. But you know what… It worked. We bought the cheese and many other Italian delicacies. His mother’s grimace changed once she opened up the register and took our cash.
Afterward, we had lunch at Enzo’s (2339 Arthur Ave). Meredith and I shared plates of homemade pasta and arugula salad with fresh tomatoes. I had a nice glass of malbec. I must rest and meal in the AC after a lovely day exploring the Bronx.
If you love bold art, gardening and Italian food check out the KUSAMA exhibit at the NYBG. It runs through October 31, 2021. On Wednesdays, the outdoor grounds are free for everyone. Then you must go to Arthur Ave. It would be a sin to miss an authentic Italian meal after a long walk in the gardens
