Rona Boyer

Incontestably the best tasting butter in America, Plugrá is made with 82 percent butterfat instead of the usual 80 percent. And that 2 percent makes all the difference in flavor. The 82 percent variety (typical in France) is the Holy Grail for the butter lover and especially for the pastry chef. The less water in the butter, the richer it tastes, the faster it will sear foods in the pan and the crisper it will make the pastry. It takes its name from the French "plus gras," which means "more fat." For years I have been driving to Adams to stock my freezer with this butter, but now a short hop to Marona's will do. The silver package is salted, the sweet butter is in gold. Quite fitting.
If you are looking for a family-friendly restaurant with copious portions of home-cooked food, you will now find it on Old Route 22 in Wingdale. But if you are thinking of Friday or Saturday night—better reserve. It was packed when we were there. Owner Joe Ceci greets customers with a welcoming smile, as if we were his personal guests, not paying customers. It must be due to his long and successful background in country-club management, where every customer is a part owner of the club. The eclectic menu includes Italian American dishes (especially the meatballs—a delicious family recipe that even Gerard loved!), burgers, steaks, and more European dishes, such as the incredible pork shank served with sauerkraut, which I had.
Let me start by complimenting you on the book. It is very entertaining and filled with humor, recipes and practical advice.  What is your connection to Millbrook? I grew up in Millbrook. I went to Dutchess Day School. My mother, Maris Van Alen still lives here. How did you end up in Charleston? I married Pierre Manigault (since divorced) and moved there in 1994. What makes Charleston such a great place? It’s one of the few cities that Sherman did not burn down., so it still has ante bellum architecture. There is the "Old and Historic District" which is very walkable. Many great restaurants, lots of festivals to bring in tourists yet you can be deep in the country within 30 minutes.
Very trendy in great bars and restaurants around the world, the infused ice cube is ready for home use.  It simply consists of freezing herbs, spices, fruits, vegetables, purees or juices with water in your ice cube tray.  Such cubes are a creative addition to cocktails for as they melt they impart more and more of their flavors into the drink.  For example, King & Duke in Atlanta created the "Bloody Buck", which uses venison broth ice cubes to impart a rich, meaty flavor into a cocktail of vodka and house-made Bloody Mary mix that's garnished with house-aged Angus beef jerky. More simply many bars and restaurants are making bloody Mary ice cubes and blood orange ice cubes to cool down Bloody Marys and Mimosas without watering down the drinks. There is no limit to the possible combinations, but here are a few that are easy to make at home with or with or without vodka, tequila or gin. They can be used to add excitement to an afternoon's ice tea, lemonade or plain water. - coconut water with pieces of fresh pineapple - water with pieces of apple and jalapeno
I can easily grate cheese (also chocolate and vegetables) and toss the grater into the dishwasher with this handy $10 grater from OXO. Its bi-directional, sharp stainless steel blades makes for fast, easy grating Its soft, comfortable, non-slip grip gives me better control while grating than old fashioned graters
By Rona Boyer Five generations of Arnoffs have been moving, packing, crating, rigging, storing, importing and exporting goods for Hudson Valley residents and companies for ninety years. "Our first location was Lakeville, Connecticut, where my great-grandfather had a truck. Weekenders took to asking him to pick up an antique piece they had purchased and bring it into the house— 'you will see the empty spot in the living room where it belongs,' they would say," explained Mike Arnoff, the current president of Arnoff Moving & Storage. "He established trust. He was totally reliable and took extra special care of their fine art and antiques. He became expert, and his reputation spread to Sharon, then Millbrook and the rest of the Hudson Valley.
I have always loved cucumbers and was delighted to learn that in addition to being refreshing and delicious (and low in calories), they have antioxidant and anti-inflammatory properties (like many fruits and vegetables). Moreover, they contain three powerful "lignans" that research indicates can reduce risk of cardiovascular disease and several cancer types (breast, uterine, ovarian, and prostate.) So I have vowed to eat a cucumber a day. For that reason I have collected a number of ways to consume this virtuous fruit (which, like tomatoes, we tend to think of as a vegetable.) But first some tips about cucumbers: Cucumber tips
No one can slice as consistently by hand as you can with a mandoline, quickly and easily making paper-thin or thicker slices of cucumbers, tomatoes, potatoes, carrots, apples, pears, and so on. They come in plastic or stainless steel. I have seen prices from $22 to $200, depending upon how many extra functions you want. But if you want to make many of these cucumber recipes easily, quickly and beautifully, this is a kitchen essential. (Be sure to get one with a vegetable holder—and use it, because without it, the mandoline slices fingers very well, too.)
This just may be the last public performance of Maestro Craig Fryer's MHS Jazz Band, as he is retiring at the end of the term. That alone is probably worth the $85 price of the ticket (if bought in advance—it will be$100 if bought at the door). Buying tickets in advance is not just economical, it is also prudent, because last year, the event sold out. Also on the bill for entertainment will be the MHS Madrigal Singers, under the direction of Alexis Bresnahan. The silent auction offers something to suit everyone’s tastes and budget, including trips, sports and entertainment tickets, spa services, and home improvement items. The MEF Giving Tree is back this year. The tree holds leaves that are made by our Millbrook students. Each one represents a specific staff or classroom wish.
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