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Gift Guide 2020

Tenth Street Hats, an Oakland California company, makes all kinds of hats,  from bowlers to straw boaters, from Panamas to Pork Pies. Brown Derby is  shown $56 tenthstreethats.com.

For the cocktail connoisseur in your life, miniature drink mixers are single- serving craft cocktails for the sophisticated set. Simply pour the contents of one bottle over ice, add a shot of the desired spirit (or not if you prefer a zero proof), and fill to the brim with club soda (or tomato juice for the Bloody Mary). Recipes for each flavor are printed on the box. Includes Mojito, Salted Paloma, Hurricane, Lemon Drop & Bloody Mary $22. https://www.elguapobitters.com/.

Silk pillowcases from Celestial Silk range from $35.99-$39.99 depending on size and can be found at celestialsilk.com or Amazon.

UV CARE Pocket Sterilizer is great for cell phones, keyboards, doorknobs, and countertops. It eliminates germs, bacteria, viruses, allergens, and molds using UV-C light technology. It’s powered by four AAA batteries or a mini USB cable. $42.99 at https://theuvcare.com/ or Amazon.

Thinking of something extra special for your 2020 COVID-quarantine sweetheart? Perhaps all she wants for Christmas is a 14K white gold pendant  with .45ct of diamonds. $1,500 at David Barry Jewelers in Boynton Beach.

B3 Blitz by Creative Brainworks is an engaging, fast-paced game of  skill that will keep kids and adults occupied and help prevent them from going COVID-crazy. B3 Blitz can be played indoors or outdoors, with bean bags or pong balls, and distance from the stand increases the skill level required. Game comes complete with a stand, buckets, 8 bean bags, 4 pong balls, and a convenient drawstring backpack to keep everything in one place. $29.99 on Amazon.

LooHoo Wool Dryer Balls are “a reusable, energy- saving alternative to dryer sheets. They naturally soften clothes without the use of unwanted harmful chemicals contained in dryer sheets.” This $39 set also comes with a 2 oz. bottle of “Sweet Dreams Linen Mist,” and a spring of lavender. https://www.loo-hoo.com/.

Interested in combining your experiences of the past with the technology of today to make sure your memories truly last forever by digitizing your precious moments for future generations? Enter Legacybox. Prices start at $32.99 and up. Simply send your old home movies, photos, memorabilia, and more and they will do the rest.

Dermatologist approved, this CBD infused tinted body shimmer oil is cruelty-free, made in the USA, and comes in three shades. The oil can be applied to face, lip, hair, and body. CBD adds a soothing feel to your daily routine. $45 shopmajorbody.com.

Love to listen and jam out to music whether at the gym or during downtime? Apple Airpods are the best gift for someone who likes to block out their surroundings and tune in to the beat of the music. Buy yours on sale today on Amazon for $159.

Mahjongg wipes are for the man or woman who has everything, and we mean absolutely everything. We bring you Mahjongg wipes from Parkland resident Jill Fox. $11.99 and up at mahjonggwipes.com.

Dangerous Minds Brewing Co. in Pompano Beach. Growlers & Crowlers To-Go of your favorite local brew are the perfect way to imbibe at home, with your socially-distanced crew, or as a gift for the holidays. Growlers $5/ea. Refills vary depending on the variety of beer $10-21/each. https://dangerousmindsbrewing.com/.

Get calm this holiday season. The Calm Gift Set supports everyday stresses, but we like to think of it as spreading peace and relaxation for the holidays. A botanical blend of lemon balm and Charlotte’s Web hemp extract in the tasty Calm gummies plus the high concentration 60mg CBD oil will ease winter days and nights. Add a hemp-infused roll-on to take wellness one step further with aromatherapy self-care. Starting at $115.47. Visit charlottesweb.com/calm-gift-set.

A family’s struggle with their 5-year-old daughter’s cancer spawned the non-profit Colorado company Brave Hoods, selling incredibly soft and comfortable hoodies, T-shirts, mugs, bags, and robes. For every shirt it sells, the company donates one to a child fighting cancer. An incredible variety for all ages, prices range from $12 for a mug to $45 for a hoodie. Visit BraveHoods.org.

Philanthrobee.com offers a plethora of honey-based skincare products for men and women. There’s even a $10 gift card on the site. Prices vary.

Doshi is the company that makes vegan belts, bags, wallets, and more. Items from $20 and up. Lady Bag 2 is their statement vegan bag. $189 at Doshi.shop.

Meet Stealth – the fitness tool that makes sneaking in a workout at home as fun and easy as playing a game! Their unique platform device uses gameplay technology to transform your body into a game controller. $99 on Amazon.

Do you know your Jackson Pollock from your Yayoi Kusama? This modernism edition of “The Museum Tour” can help your whole family learn more about these famous artists. $45 from cityspotsonline.com or Amazon.

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Holiday treats, savory and sweet

Holiday and New Year celebrations may be more restrained this year but you can still enjoy a treat or two, savory or sweet.

One of my favorites is rumaki. It’s a combination of chicken livers, bacon, and water chestnuts marinated in a soy, brown sugar, and garlic sauce with fresh ginger.

I know, I know. Many of you are already making a face at the word, liver. But just give this a try. In all my years of cooking and catering, rumaki was always a favorite among my clients.

My mother would make it New Year’s Eve if they were entertaining. My sister and I weren’t invited to the actual celebration, but a special plate of appetizers was always prepared for us.

Rumaki
1 lb. chicken livers, deveined and fat particles cut off , cut into 1” pieces
1 lb. good quality bacon, sliced in half length wise
2 cans whole water chestnuts. Cut each chestnut into half rounds
1 cup soy sauce
1⁄2 cup brown sugar
3 cloves garlic, minced through a garlic press
1⁄4 cup dry white wine ginger. If using whole, peel a piece about 1⁄2” in length and cut that into 4 pieces. If using ground, about 1⁄2 teaspoon.
Round, wooden toothpicks
Frilly toothpicks for presentation

Rumaki

Lay out each bacon slice onto a wooden board. You may have to do this more than once, depending on the size of your cutting board.

Starting at the bottom of the piece of bacon, place one water chestnut. On top of that add a piece of liver.

Using a toothpick, start at the end of the bacon, just under the chestnut and liver, and begin to roll up the bacon, as tightly as possible. Skewer each piece and set aside.

Combine soy sauce, brown sugar, wine, garlic, and ginger. Mix thoroughly and put into a heavy-duty plastic, sealable bag. Put each piece of rumaki into soy mixture and seal the bag.

Marinate at least six hours to overnight. I usually always do the overnight method. That way they are ready to go into the oven at any moment.

Preheat oven to 425 degrees. Line a sheet pan with foil. This just helps with clean-up.

Bake for 35 to 40 minutes. You want the bacon to cook completely. At this point, I exchange the toothpicks for the frilly ones and plate. Some people heat the soy mixture to a boiling point and serve alongside the rumaki. Personally, I think they have lots of flavor as is.

Moving on, desserts were seldom on our menu growing up. I’m not sure why, except dessert, unlike other foods, is an exact science. You can’t just throw anything you want into desserts because it will change the texture and cooking time.

However, as I got into my catering career, I realized that dessert was always on the menu. Most of my customers would ask me to make desserts that they didn’t normally make themselves. Desserts require time and attention. I began experimenting, on my family of course (husband and two daughters) and they were always willing tasters. Here’s one of their favorites.

Apple Cream Cheese Tart
(For the crust)
1 1⁄4 cups all-purpose fl our
1 1⁄2 sticks unsalted butter
1/3 cup sugar
2 teaspoons vanilla
(For the apples)
3 Granny Smith apples
1 tablespoon fresh lemon juice
3 tablespoons Cointreau
1⁄4 cup sugar
2 to 3 teaspoons cinnamon
(Cream-cheese filling)
8 oz. cream cheese, softened
1⁄2 cup sugar
1 large egg
2 teaspoons vanilla
Pre-heat oven to 350 degrees
9, or 10, inch tart pan with removable bottom

Apple Tart

 

Place butter, flour, sugar, and vanilla into a food processor and process until completely combined. Remove and wrap in plastic wrap while you mix the apples. Don’t clean the processor. In a large bowl, combine sugar, cinnamon, Cointreau, and lemon juice.

In a large bowl, combine sugar, cinnamon, Cointreau, and lemon juice. Peel, core, and slice apples thin and add to cinnamon mixture. Continue until all apples are done. Mix apples thoroughly with cinnamon mixture.

Take the pastry out of the refrigerator, and by using your hands, place pieces of dough over the tart pan. Begin to press down on dough until the entire bottom of tart pan is covered. I usually go up the sides as well.

Mix the cream cheese, egg, sugar, and vanilla in the processor and process until completely combined.

Spread the cream cheese mixture over the entire pastry.

Begin, on the outer edge, to place apple slices. After you have the first row placed, begin the next layer and start again where the apples meet. You want the apples to look pretty. Continue until you reach the center. I will usually add some of the apple juice mixture. You will probably have apple slices left. Enjoy!

Bake tart for 35 to 45 minutes. I usually put the tart pan into a larger pan to catch any juices. You want the tart to look beautifully golden. Take out and cool slightly.

Melt apricot or peach jam along with some Cointreau. Bring to a boil and brush the whole tart with the apricot glaze.

Once the tart is cool enough to touch, I begin to play with removing it from the bottom. Sometimes it will get stuck in places, but usually comes out easily. Place the tart, with bottom attached, onto a platter to serve.

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Anglers: It’s Spanish mackerel time

Anglers who fish offshore or inshore can celebrate the holiday season by catching Spanish mackerel, which are plentiful in South Florida in December right on through March.

According to legendary Capt. Bouncer Smith of Miami Beach, all that’s needed to catch the smaller cousin of the king mackerel, or kingfish, are some No. 1 planers or some 2-ounce cigar leads, and some No. 2 red-bead Clark spoons.

The planers, which are rectangular pieces of steel with a clip attached, and cylindrical weights get the spoons down to where the Spanish mackerel hang out.

“Anytime that you exit the inlet and it’s too rough to run, or if you see birds anywhere along the coast in your travels, you deploy your planers or cigar leads with a 6-foot to 8-foot leader and a red-bead No. 2 Clark spoon, and there’s an excellent chance that you’ll encounter Spanish mackerel,” said Smith, who added that the fish eat swimming plugs.

“To complement your emergency supply of Clark spoons and planers, some 6- or 7-inch Yo-Zuri Crystal minnows are also an excellent trolling bait for Spanish mackerel.”

Smith said don’t hesitate to put out some double-hooked ballyhoo, which are commonly used for dolphin, if you come across a school of mackerel as you’re heading back to the inlet. He said ballyhoo are a good bait for big Spanish mackerel, which can top 10 pounds.

“If you encounter Spanish mackerel, or Spanish mackerel are your target for the day, bring ample boxes of chum, and if at all possible, glass minnow chum, which is not to be confused with silversides,” Smith said, adding that Spanish mackerel can be caught in inlets out to 90 feet of water, with the best fishing in 20-40 feet. “And then a bucket of live shrimp or several dozen small live pilchards, and it’ll be one of the funnest days your kids will ever have.

“You find where the mackerel are, you anchor up and you chum. Fishing with small live shrimp and small pilchards, the kids’ll have lock and load action, and it’ll be a lot of fun.”

Smith emphasized that the smaller the shrimp, the better.

“The biggest tip on fishing for mackerel with shrimp is don’t pick the big shrimp,” he said. “Real small shrimp will consistently catch a Spanish mackerel. The real big shrimp, if it gets bit, will get bit in half, and always the end without your hook in it. So go with the really small shrimp. The ridiculously smallest one in the bucket. It’s highly effective for Spanish mackerel. Hook it through the head, because you want them to swim very naturally.

“If you want to have a little bit more exciting action, it’s very critical if you’re using a nylon jig or a bucktail, to use the smallest little piece of shrimp on the hook. The bucktail or the nylon jig will dance very pretty, but if you put a big chunk of shrimp on, it won’t. If you use a little teeny piece of shrimp, then the jig will still have great action and it will smell like a shrimp.”

Smith recommended using 1/0 to 3/0 long-shank hooks with the baits, preferably black or bronze, with 30- or 40-pound fluorocarbon leaders, which are invisible in the water. He did note that some sharp-toothed mackerel will cut through the leaders, but you’ll get many more bites than if you use wire leaders.

Losing a hook is not a big deal, but losing a lure can be. Smith said that anglers who cast spoons, plugs, or jigs for mackerel might find fluorocarbon too expensive if they get too many cut-offs, so he suggested using 20-pound titanium wire.

To keep a Spanish mackerel, it must measure at least 12 inches from the tip of the mouth to the fork of the tail. The daily bag limit is 15 per angler, which will provide numerous meals for your family and friends. The delicate white flesh can be prepared a number of delicious ways, including smoked, broiled or grilled, and it’s excellent for ceviche.

“That’s my very favorite smoked fish,” Smith said. “And it’s really good
fried when it’s fresh.”

Having the fun of catching a dinner that satisfying is something worth celebrating.

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Parkland mom launches Dough Nation

With the increase in schools and workplaces closed due to the pandemic, many parents have found themselves holding multiple roles.

ER nurse and Parkland resident, Shannon Taccalite, has firsthand experience.“My husband and I do everything we can to keep our kids active and off electronics. School is virtual, so it gets to be too much.”

A mother to 4 children, ages 2-20, Taccalite juggles working as a full-time nurse and a mother. Since the pandemic, Taccalite has had to find activities to keep her children busy for more than five minutes.

While home one day with her 2-year-old daughter, Demi, Taccalite decided to search online mom blogs for inspiration to keep her little ones busy. “At first, I experimented with colored pasta, colored rice, and rainbow shaving cream, but Demi and my 9-year-old son Massimo got bored quickly with the other stuff… not to mention it made a MESS!”

She found that the only thing that would keep her kids busy for more than 5 minutes was playdough.

“The dough kept them engaged, especially when I added little things for them to make a scene or cutters to make shapes,” Taccalite said.

Taccalite’s kids would grab the tablet or TV if they were bored, but when she offered to make the dough, they would get really into the process.

She decided to create her own dough for many reasons. “I didn’t want to go out to the store with the kids, so I used what I had on hand, and secondly, I could add oils to mine to make them smell good and change the consistency to what felt nice. The store-bought dough tends to be harder and doesn’t smell as good in my opinion!” Taccalite said.

Besides the fun experience of creating the dough with her children, Taccalite says that she and her children like to make it themselves because it can be customized.

After creating some for her kids, Taccalite gave samples of dough to neighborhood kids and her work friends’ kids.  Each person who tried out the product said the same. “It kept my kid busy for longer than 5 minutes.”

With all the positive comments Taccalite received from the dough, she started to create and sell themed dough kits.

Taccalite makes the dough in her kitchen with the help from her children. “I wear gloves. I keep it super clean. It is all non- toxic, made with household ingredients. It took a while to get the consistency and smell, but with practice, I figured what worked.”

The non-toxic products she uses include vegetable oil, salt, cream of tartar, flour, glycerin, coloring, and flavor oils. When customizing each kit, Taccalite likes to use scents and colors to add to the experience.

“In the explorer kit, the black smells like dirt, the brown smells like wood, and the green smells like grass. The candy kit smells like jelly beans or cotton candy, so the kids get the whole experience! They picked their color, scent, and played with all of the accessories to create an entire scene.” Taccalite said.

Taccalite has always been into charity and giving back to her community. The Operation Underground Railroad has been a charity near and dear to her heart. With this in mind, she decided to give 5% of all proceeds she makes to the Railroad. With the business surrounding dough and her passion for donating, Dough Nation was born.

In the end, this will not be Taccalite’s full-time job, but it is a way to keep her children and other children in the area entertained during the quarantine downtime.

“My kids see what it is like to start a business. It’s a learning
experience. If you have an idea go for it,” Taccalite said.

If interested in trying a sensory kit, head to www.doughnation.shop to learn more.

 

 

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SoFlo Gardening: December 2020

What to Plant:

Annuals/Bedding plants: Masses of petunia, pansy, snapdragon, lobelia, alyssum, and viola add color in winter.

Bulbs: Amaryllis can be forced to bloom now or planted outdoors for spring blooms.

Herbs: Some examples of cool-weather herbs include parsley, thyme, sage, dill, fennel, garlic, comfrey, and cilantro.

Vegetables: Reliable cool-season vegetables include cabbages, collards, beets, and broccoli.

What to Do:

Perennials: Cold damage: Wait until warm weather returns to cut back cold-damaged plants.

Vegetable garden: Make sure that seeds and transplants are properly spaced for good development of tubers and vegetables.

Houseplants: Inspect regularly for pests on indoor plants. Keep in mind that
adequate light is a key factor to ensuring that indoor plants thrive.

Soil test: Consider performing a soil test if plants do not perform as
desired or if new plantings are planned.

Compost/mulch: Use fallen leaves to provide the carbon ingredient needed for successful composting and also to make a good mulch.

Garden pests: Continue monitoring and treat as needed. While cooler weather generally means fewer pests, some populations actually increase at this time of year.

Source: University of Florida IFAS Extension

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Drive-thru holiday light shows

Whether you’re celebrating Christmas, the Festival of Lights, Kwanzaa, or Festivus (for the Rest of Us) this holiday season — it’s safe to say that we could all use a little extra light in our lives this year. If you’re looking for family friendly activities that are also COVID-safe — consider taking the show on the road!

Holiday Fantasy of Lights

Holiday Fantasy of Lights is proud to announce its 26th year of spreading magical, luminescent cheer! A South Florida family tradition, Holiday Fantasy of Lights will return for the 2020 season displaying its drive-thru spectacular with thousands of lights to dazzle the whole family. A portion of the proceeds will be donated to Gilda’s Club of South Florida, an organization dedicated to providing free services to men, women, and children impacted by cancer.

Website: holidaylightsdrivethru.com

Located: Tradewinds Park 3600 W

Sample Rd. Coconut Creek, FL 33073

2020 Dates: Nov 20 – Jan 2, 2021

Hours: Nightly 6-10 p.m.

 

Lights 4 Hope

Lights 4 Hope, Inc will return once again for the 2020 season to showcase a delightfully illuminated drive-thru holiday light show with a purpose — to share the spirit of giving with those less fortunate, and inspire happiness and hope to those in need during the holiday season. As a 501(c)3 non-profit organization, proceeds from the light show will go toward gifting holiday decorations and presents to children in local hospitals and families in need.

Website: lights4hope.org

Located: Okeeheelee Park 7715

Forest Hill Blvd. WPB, FL 33413

Cost: $12 to $30 depending on vehicle size, number of occupants.

2020 Dates: Nov 20 – 22, Nov 27-29, Dec 4-6, Dec 11-13, Dec 18-20, Dec 25-27, 2020

Hours: Fridays & Saturdays 6-10 p.m.

Sundays 6-9 p.m. (weather permitting)

Neighborhoods
For decades, these neighborhoods in South Florida have made a tradition out of bringing festive joy to the hearts and sparkle to the eyes of both the young and old by illuminating their homes and communities.

Gabriel Lane “The Christmas Street” (West Palm Beach, FL)

The Heights of Jupiter (Jupiter, FL)

 

 

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Young Coral Springs golfer already a veteran

A veteran player on South Florida’s golf courses and winner of an impressive array of trophies and honors, including Gold Coast Golf Association’s 2020 Player of the Year award, Elijah Ritchie says the game still has a lot to teach him.

And at just 11 years old, the Coral Springs sixth-grader already has the skills, focus, and work ethic to meet the challenges.

Among his most recent tests? On a recent weekend outing at Crandon Golf Course, competing in a U.S. Kids Golf tournament in what was only his fourth time playing a full 18 holes, Ritchie had to come to grips with what to do about lunch.

“I was hungry, but mostly I was thirsty,” Ritchie said after that Saturday’s brutally hot and humid round in Key Biscayne, where hesat in fifth place after Round 1.

His dad, Jeremiah Ritchie, said he keeps Pedialyte handy for Elijah during tournament play. Over a 9-hole round, that’s enough to keep his son hydrated and strong both physically and mentally.

Elijah Ritchie, at five years old, carries his bag at City of Lauderhill Golf Course, where he was part of the city’s Fore Life youth golf program.

Ritchie started playing golf at four years old. His dad, a veteran coach who has worked with many area youth teams, said he got Elijah some lessons “so we could have something to do as a family, something to do when I get older.”

Elijah, it turned out, had something of a knack for golf.

“He’s so resilient and very focused,” Jeremiah Ritchie said.

Ritchie enrolled Elijah in a local youth golf program in Lauderhill, Fore Life, founded and run by Paula Pearson-Tucker, the city’s lead golf pro and an LPGA Teaching and Club Professional.

“I think I learned as much about the game from Coach Tucker as Elijah did,” Jeremiah Ritchie said.

Youth golf in South Florida can be a dizzying sprint across three counties as kids play as part of numerous leagues and loosely affiliated teams. Elijah currently is among the 18 11-year-olds playing for a Boca Raton Local Tour team that also features Charlie Woods, Tiger Woods’ son.

Boca Local, affiliated with U.S. Kids Golf, plays a six-tournament schedule from Sept. 19 through Oct. 25. Elijah also plays Junior Golf Association of Broward County tournaments, competing against kids as old as 14. He captured his first JGA tourney win at age 10 and since then has finished in the top three six times, with two victories — one of them in the three-day JGA Championship. He finished the JGA’s most recent season, from June 22 through July 27, atop the Boys B division, making him eligible to move up to Division A next season.

Of Gold Coast Golf Association’s nine- tournament schedule, which opens in September and runs through the next August, Elijah came away with three wins, four runner-up finishes, and one third-place finish in the Boys 9-10 division.

Elijah Ritchie, at age six, asleep after winning third place at the 2015 Junior Golf Association of Broward County tournament.

“It was a long season,” Elijah told the Sun Sentinel’s Gary Curreri after winning Player of the Year. The honor, he said, “didn’t really surprise me because I trained for it. I had it in my head when I was practicing.”

Elijah practices at least two hours a day, whether at Coral Springs Country Club’s course, Osprey Point Golf Course in Boca, or at home, in the backyard.

“He’s surprisingly disciplined, and already has a good work ethic,” his dad says, explaining Elijah gets in strength training in the morning before school, then is ready to hit the links after his classwork is done in the afternoon.

What Elijah loves most about the game is shaping his shots, and drawing and fading his shots. But after the rainout in Key Biscayne, he was perfectly zeroed in and content to get right with putting, getting to Coral Springs CC’s practice green in the afternoon that Sunday and playing the greens on the first few holes until the skies began to purple and the groundskeeper rousted everyone still on the course out.

“We don’t know how far he’ll go (with golf),” his dad said. “But for right now, he loves the game. He’s pretty good, and is still hungry to learn more.”

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Cool Novembers bring hot fishing near shallow reefs

Cold fronts in November typically result in red-hot offshore fishing on shallow reefs off the South Florida coast.

“When you think November, the first thing you think of is patch reefs,” said Capt. Abie Raymond of Go Hard Fishing. “It’s a fun timeof year.”

Patch reefs are small mounds of coral in 12 to 30 feet of water that
are scattered from Palm Beach to Islamorada. As Raymond explained, those reefs are where ballyhoo and shrimp gather when water temperatures drop after a cold front.

Capt. Abie Raymond holding a yellowtail snapper

That sudden abundance of bait attracts a variety of species ranging from snapper to sailfish.

“When the water cools down, the patch reefs get full of ballyhoo and everything follows them in there,” said Raymond, who runs offshore and inshore charters in his 26-foot C-Hawk out of Bill Bird Marina in Miami Beach (www.gohardfishing. com). “And the shrimp start running good and push out of the inlets onto the patch reefs.

Raymond added that big mutton snapper and gag grouper feast on the ballyhoo, as do kingfish, Spanish mackerel, cero mackerel, and jacks. At the same time, yellowtail snapper, smaller muttons, and porgies eat the shrimp.

The ballyhoo also attract sailfish to the patch reefs. Raymond said he’s seen several sailfish at a time chasing ballyhoo around the shallow reefs. When that happens, he’ll rig live ballyhoo on spinning outfits to cast to the sailfish.

“You can sight-cast the sailfish because they’re jet black against the reef and the white sand,” Raymond said. “If you watch your bottom machine, you’ll see the relief immediately where it goes from sand to spiky bottom. A lot of times you’ll see sea turtles on the surface, which is a great indicator of a patch reef, or you’ll see ballyhoo. If you see a wad of them, they’re probably on top of a patch reef.”

Catching ballyhoo is fairly easy after you see the baitfish showering out of the water or swimming around patch reefs. Anglers can catch them with a cast net or a hoop net or anchor the boat, put a block of chum in the water and catch ballyhoo on a rod and reel. You can also tie off your boat to the mooring balls along shallow reefs throughout the region and chum up ballyhoo.

When the ballyhoo show up in the chum slick, you can use light spinning outfits to cast small gold hooks baited with a piece of shrimp to catch one baitfish at a time.

An even better method that Raymond learned from Capt. Ray Rosher is to tie a loop of Monel wire or monofilament to a popping cork or a kite fl oat and clip it to the bottom of a sabiki rig where the weight is normally attached. That way, the sabiki rig, which has six hooks, fl oats on the surface.

“They’ll eat the sabiki hooks or you can bait the hooks with a small piece of shrimp or even fresh ballyhoo,” said Raymond, who immediately deploys some of the live baits and also puts out a few live shrimp or fresh dead shrimp on the bottom. “Half of a fresh dead shrimp will catch all kinds of good stuff.”

He fishes the shrimp on a 10-pound spinning outfit with 20-pound braided line with three feet of 30-pound fluorocarbon leader tied to the main line with a double-uni knot.  A half-ounce egg sinker slides on the leader above a 2/0 or 3/0 circle hook, depending on the size of the shrimp.

Raymond fishes the ballyhoo on 20-pound spinning outfits. He ties a Bimini twist in the 20-pound main line and uses a no-name knot to attach the double line created by the Bimini to 15 feet of 50-pound monofilament leader. He uses an 80-pound Spro swivel to add 12 inches of No. 5 stainless wire to prevent cutoffs from mackerel. The wire is attached to a 6/0 VMC light wire circle hook.

Cap. Abie Raymond and gag grouper fish

He secures the ballyhoo to the hook with an elastic bridle band, which is available at local tackle shops. Raymond places the band over the bend of the circle hook and ties a half-hitch in it, pulling the knot tight to the hook to create a loop. Using an open-eye bridle needle, he hooks the loop on the needle and runs it through the ballyhoo’s lower jaw and then loops it over the tip of the ballyhoo’s bill.

“The hook rests on the top of his jaw, so the ballyhoo can still breathe, his mouth is open, the ballyhoo is secure and the hook is exposed completely,” Raymond said. “It sounds complicated, but it’s so easy to do it.

“If you have one ready in the livewell and you see ballyhoo spraying, fi re it out. You might catch a Spanish mackerel, a kingfish, a jack, or a sailfish. Some days it’s just bite after bite.”

Days like that make November a month to remember.

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A not-so-tradional Thanksgiving

For many, at prior Thanksgiving holiday gatherings, it was the more people, the merrier. Not so much this Thanksgiving. If you are planning on hosting or attending a Thanksgiving celebration, to minimize your COVID-19 risk, here are some things to think about according to the CDC and other sources:

• Will the gathering be indoor or outdoors?

• How long will people be together? Hours? Days?

• How many people will be in attendance?

• What mode of travel will people be using, and are they coming
from areas with high infection rates? (Think about college
students returning for the holiday.)

• Have attendees been wearing masks, socially distancing, and
practicing other preventative measures, and will they do that at
the gathering?

• Are some people at greater risk due to age or underlying
conditions?

And even if you can’t be with family and friends in person, you can join them virtually.

The good news? More leftovers.

And then comes another tradition to re-examine: Black Friday, the traditional start of holiday shopping.

Unlike in years past, major retailers such as Walmart, Target, Kohl’s, Dick’s Sporting Goods, ULTA, and Best Buy will be closed on Thanksgiving Day. Given a retailer might see 30 percent to 40 percent of their retail sales in October – December, and being in crowds can be unhealthy, holiday deals will be spread throughout the 3-month period instead of clustered from Thanksgiving to Christmas.

When it comes to what gifts we’ll be giving and getting this year, that too is expected to change. While gifting experiences such as travel, concerts and events, has become more popular in recent years, with the pandemic expect a return to more tangible gifts including electronics, home entertainment, health and fitness equipment, and toys.

Black Friday will still have its share in-person deals, but expect long lines as stores limit the number of people in-store at one time, and prepare to follow safety protocols (using hand sanitizer and wearing masks) in-store.

Overall, online shopping is expected to be very big business from Thanksgiving through Cyber Monday. Sales are forecasted to reach $51.1 billion, up 80 percent compared to the $28.4 billion in sales in 2019.

A tradition that has survived the pandemic, with some changes, is Macy’s Thanksgiving Day Parade.

The show will go on—this is its 94th year— but will be different. The New York City event usually draws 3.5 million spectators, but this year crowds are discouraged.

Instead of the parade from uptown Manhattan to Midtown, the celebration will be in front of Macy’s Herald Square store. The balloons will still be there, but have no human handlers, and guest performances will be taped instead of live. High school and college marching bands won’t be appearing. If you want to tune in, it’s on NBC Thanksgiving Day from 9 a.m. until noon. Wishing you all a happy and healthy Thanksgiving!

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Diwali

With the arrival of the season of fall comes the Hindu festival of lights, Diwali. Diwali, one of the biggest Hindu celebrations, is a five-day festival that usually occurs in mid-October or mid-November, and it celebrates the victory of good/light over evil/darkness in different forms and has many legends behind its origin. Lord Rama’s return from his 14-year exile after defeating King Ravana, Lord Krishna’s triumph over the demon Narakasura, and Lord Vishnu’s defeat of King Bali. During Diwali, Goddess Lakshmi, the goddess of wealth and prosperity, is honored. Diyas and clay lamps are lit inside and outside of homes.

The lighting of Diyas signifi es the destruction through knowledge of all negative qualities, violence, anger, jealousy, greed, and fear; thus celebrating the victory of good over evil. This year, Diwali (the third day) is on November 14. The first day is known as Dhanatrayodashi, and it represents when Lord Dhanvantari, the Hindu god of medicine, brought Ayurveda, the science of medicine, to mankind.

It also marks the day whenGoddess Lakshmi was born from the churning of the ocean. On Dhantrayodashi, people usually buy gold, silver, utensils, and clothes. The second day of Diwali is Naraka Chaturdasi. On this day, Lord Krishna destroyed the demon Narakasura. People often take a holy bath and relax.

The third day of Diwali, often called Diwali itself, Goddess Lakshmi is worshipped during Lakshmi Puja in the evening. It is also the darkest day of the month, Amavasya, so Diyas are lit and placed outside the home to keep darkness from entering. The fourth day is celebrated for various reasons in different parts of India. For example, in Gujarat, this day is celebrated as the New Year. The fourth day is also known as Annakut, which means “mountain of food.” Large offerings of vegetarian food are given to Lord Krishna for his defeat over Lord Indra. The fifth and final day is called Bhai Duj, and it celebrates a sister’s love for her brother.

During Diwali celebrations, you will find homes lit with Diyas, doorsteps decorated with rangolis to welcome guests with great honor, fireworks to celebrate the new year, and amazing sweets and delicacies to share with friends and families. Most importantly, Hindu families give thanks. Hindu families give thanks for all they have been blessed with and share their blessings with others and the community at large. During Diwali many of our local temples have food drives to share their blessings.

From Hinduism Today

FACT: Believing that the Divine resides in all things, Hindus practice non-injury and hold a deep respect, bordering on reverence, for all living beings. This embracing attitude is reflected in India’s history of welcoming refugees from all cultures and faiths. By following dharma, Hindus eschew violence and terror. Secure in their faith, they interact harmoniously with their neighbors, regardless of religious affiliation.

FICTION: Many people wrongly believe that Hindus, being proud of their religion, may disdain other cultures. In fact, Hindus fully accept the spiritual efficacy of other paths and never proselytize.

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Soliders without guns

Bravery, brav·ery | \ ‘brav-re the quality or state of having or showing mental or moral strength to face danger, fear, or difficulty.

This year we celebrate the 75th anniversary of World War II’s ending (1939-1945). So, this Veteran’s Day, I wanted to share what bravery looks like to me by honoring the service of the everyday young women who enlisted.

These are the lesser known heroes of WWII. The thousands of spirited souls who signed up not knowing what role they would play in what would become the deadliest conflict in human history, a war that involved over 30 countries, with over 70 million fatalities.

Congress instituted the Women’s Auxiliary Army Corps in May of 1942, which would later become the Women’s Army Corps. These women were known as WACs and they worked in more than 200 non-combatant positions stateside.

It wasn’t until three years after the end of WWII that women became a permanent fixture of the United States military services when the Women’s Armed Services Integration Act of 1948  law was passed.

Of the 350,000 women who served with the armed forces during World War II, it is estimated that only 14,500 of those women are still alive today. One of them turned ninety-nine years old this April during COVID-19, and I happen to love her immensely. She’s my grandmother.

Every so often my mind wanders to a place where Nana is grabbing my hand, swirling me around in the kitchen when I was still smaller than she, rousing her memory with wartime stories while humming The Andrews Sisters’ “Boogie Woogie Bugle Boy [of Company B].”

She made wartime sound like the movies.

Over the years Doris “Nana” Clougher has relished in sharing countless stories about her life with me. During adolescence, she survived whooping cough, walking miles in brutal blizzards, the death of her father, and pencils in her Christmas stocking during The Great Depression.

When the war began in 1939 she was a small-town girl from Upstate New York who worked as an assistant clerk for the Massena Town Hall.

The United States entered the war after Pearl Harbor was attacked on Dec. 7, 1941.

Doris continued working for a time until she felt the need to make a difference. She was already receiving letters from her two younger brothers abroad (one a Navy pilot, the other a sailor.)

She enlisted in 1944. No one knew how long the war would last or whether we would win, but she was determined to join her brothers and make her contribution to the United States of America as a woman and a patriot. I grew up believing my grandmother was truly brave.

My grandmother remembers being frightened. She speaks of the fear she had leaving home for the first time. Basic training takes her to Fort Oglethorpe, Georgia where she runs through tear-gas filled underground tunnels. The WACs were being prepared for the war to come to US soil.

When finished with basic training, Doris became a medical stenographer at Tilton General Hospital in Fort Dix, New Jersey. The hospital was administering rehabilitation and physiotherapy for injured and amputee soldiers. She made rounds with the doctors, recording what care the injured would need before returning home.

She met my grandfather, John Clougher, at Fort Dix, and they were married in the service before settling in New Jersey to raise their family.

After the war Doris was a loving and loved wife, a beloved mother, grandmother, great-grandmother, and collectively everyone’s “Nana.”

She was always well known for her Irish stew and cream puffs, but most of all for her perfect grandmotherliness.

Doris “Nana” Clougher

There aren’t enough words to describe how much my grandmother means to me. I learned almost everything I know in matters of heart, mind, and soul from her. I’m truly honored to share her humble story.

As much as she cherishes her family, she reveres her time in the service of her country as the most poignant of her life. I can just hear her saying proudly to me, “Aimo, I’m a WAC,” with a little salute.

She would have many personal triumphs and tribulations over the course of ninety-nine years, but no achievement or challenge as near and dear to her heart as her time with the United States Army.

The often marginalized, under-appreciated, and over- looked group of soldiers were no doubt the WACs of theWWII generation.

She was a small, blonde, blue-eyed farm girl from Upstate New York. She answered a call that inevitably changed her life.

So what does bravery look like to me? Bravery is stepping outside of your comfort zone and into a commitment and duty for the greater good. As did these often forgotten soldiers. As did Nana.

 

 

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Food trucks on the move again

While food truck festivals may be temporarily out of fashion due to the pandemic, many local trucks have regrouped, revamped, and are re-energized.

While restaurants were shuttered during Phase I and partially shuttered during Phase II here in Florida, the nature of food trucks allows them more flexibility tocontinue operating.

Rob Adler, (aka “The Weekend Concierge”) and founder of the websites Weekendbroward.com and FoodTrucksFortLauderdale. com promotes live music and local events with food trucks.

He says, “Food trucks are micro-businesses that are easy to start up, but have presented a challenge during the pandemic. There are still business opportunities in catering events or in “on-consignment,” but these can be economically risky because you don’t know how much food to purchase in advance.”

“Food trucks should be your mobile ad for a catering business or restaurant,” he says. “You need to be creative and make the right connections. Very few trucks can survive with only weekend events.”

“You can’t just park on the corner and think people will flock to your truck,” he says, noting that before the pandemic hit, 500 food trucks were registered between Miami and West Palm Beach. “You have to be a hustler.”

According to a recent economic census, 5,970 food trucks were operating nationwide in 2018, nearly double the 3,281 in 2013. The average sales per food truck establishment was $226,291, with average sales per employee at $86,212.

Along with California and Texas, Florida was in the top three in food truck sales in 2017 registering $98.3 million.

With numbers like this, it’s no wonder that buying, owning, and running a food truck is an appealing prospect to many.

Transplanted New Yorkers Peggie Ann Blain and her financé Bruno Maxino (aka Chef Max) have been running Bruno’s Catering Food Truck in the tri-county area for the past eight years.

Adler is their agent and Blain says, “Rob is a well-loved guy and very popular with the food truck set. He has a heart of gold and we all love and respect him.”

With an eclectic menu, “international meets New York flair,” it’s a selection anyone from any walk of life can taste and enjoy, says Blain.

Their signature dish is one Chef Max created – a griot burrito, combining flavors both from Haiti and Mexico with pulled pork, slaw vinaigrette, and black rice drizzled with a homemade 15-way honey mustard BBQ sauce.

In 2018 they won an award for the best food truck at the iHeartRadio awards for serving the freshest “eats on the streets.”

As part of their reinvention, Blain and Maxino plan to open a brick and mortar location on NE 13th St. in downtown Ft. Lauderdale.

They have provided catering to many essential hospital workers during the pandemic, including at Broward Health Medical Center and JFK Hospital in West Palm Beach.

Likewise, Coconut Creek residents Daniella and Michael Jaimes are first-time food truck operators. Owners of American Limo, they had the opportunity to branch out and purchase a new food truck and planned to start their Burger Town operations in mid-October.

While their specialty is Colombian burgers made with a pineapple sauce, onion, bacon, and a variety of dipping sauces, they will offer regular American-style cheese and bacon burgers as well as hot dogs and quesadillas.

Another specialty is their Colombian sweet corn, known as maicito, served with mozzarella cheese, potato sticks, and sauces.

“We will start with the basics and branch out from there,” says Danielle Jaimes.

Another husband and wife food truck team is the Mediterranean-themed Tornado Food owned by Natalia Navarro, a former medical office manager originally from Argentina and her husband Achraf Zariat, a former fl ight attendant for Tunisair.

The two met and married locally and decided to launch a business together.

“We wanted to be entrepreneurs,” says Navarro. “We had a restaurant in Miami that we closed due to the pandemic.”

With some financial assistance and $3,000, they were able to start their first food truck selling a tornado potato – a spiral cut potato on a stick fried to a golden brown and fully loaded with cheese sauce, bacon, etc.

Chef Max

Their specialty is the home-made potato along with lamb, chicken, or shrimp gyros. They make all their sauces, including hummus and tzatziki sauce.

They also operate a second truck offering mostly American style food, including Aloha hotdogs (hotdogs topped with pineapple, red onions, jalapeño, and a sweet ansour sauce), Tornado Mac & Cheese, and shredded beef sandwiches.

Pre-pandemic, they’ve traveled throughout the state to many events, including the NASCAR event in Homestead, Balloon Festivals such as the hot air glowing balloon festival in Orlando, Car and Coffee in West Palm Beach, and the Facetime. Lauderdale Air Show.

However, what Navarro says really draws the crowds is their “Dragon Breath,” a 16 oz. cup of giant fruity puffs, blasted with liquid nitrogen and covered in chocolate syrup, a favorite for kids who can blow out dragon breath, which sells for $10.

“The kids love it,” says Navarro. “Sometimes there are more than 50 kids in line, with no end in sight.”

“Food trucks are no longer a novelty,” says Navarro. “We’re two hard-working immigrants trying to make a living and doing our best. It’s a lot of work, but we’re happy.”

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