Spooktacular Safe Halloween Tips! 374

Follow these simple safety tips to help you take the “tricks” out of your Halloween!

Pumpkin-Carving Precautions

  • Seems obvious but our 1st rule is don’t let children use knives. They can help by assisting to affix the stencil or by drawing their own designs on the pumpkin with a black marker.
  • Remove pumpkin insides safely. You can let your little ones help and get a little messy by scooping out pumpkin flesh with their hands, a wooden spatula or an ice cream scoop.
  • Keep the carving area clean. Pumpkin is pretty slippery stuff, we suggest layering newspaper or an old tablecloth under your carving area and clean up anything that falls on the floor right away so no one slips or trips.
  • Once you are ready to light your Jack-o-lantern- please skip the candles.  A burning candle in a pumpkin can start a fire if left unattended. Instead, use a battery operated light, flame-less candle or a glow stick to safely illuminate your jack-o-lantern.

 Costume Rules for Your Little Ghouls

  • Its a good idea to add reflective tape or glow-in-the-dark tape to the front and back of the trick or treat bag and costume if possible. Light-colored costumes are easier to see at night.
  • Also add your phone number and last name to the tag on your children’s costume.
  • Check the label of your costume to be sure it is “flame-retardant.”  If you choose to make your own costume, try to use nylon or polyester materials, which are flame-retardant.
  • Make sure the costume fits well and isn’t too tight or at risk of falling off or too tight. To prevent falls, avoid long pants or gowns and high-heeled shoes.
  • Make sure and wigs, mustaches or beards don’t cover little eyes, noses, or mouths. Masks can also make it hard to breathe, make certain to check fit and make sure child can breathe easily.

Tear-Free Trick-or-Treating

  • First thing is first, start at home.  Make sure visitors will be safe when trick-or-treating at your home. Remove any potential hazards that could cause one to trip or fall on your walkway or lawn. Make sure the path to your doorway is well lit.  Also remember to keep family pets inside and away from the doorway and trick-or-treaters.
  • Young children should be accompanied. Make sure all kids know their home phone number, address and how to call 911 in case they get lost.  If possible have them carry a cellphone.
  • If your child is older and permitted to  trick-or-treat on their own, make sure you know who they will be with, what route they are taking and set a time for them to return home.
  • Give kids flashlights with new batteries or have them wear glow sticks as bracelets or necklaces.
  • Limit trick-or-treating to your neighborhood and the homes of people you know, never go into strangers homes or cars
  • Cross the street at crosswalks and never assume that vehicles will stop, walk on sidewalks where possible
  • When candy bags arrive home, check all treats to make sure they’re sealed. Throw out candy with torn packages or holes in the packages, spoiled items, and any homemade treats that haven’t been made by someone you know.
  • Hard candy, small pieces and gum could cause choking. Make sure to take inventory of what is in your child’s bag and remove anything that could be harmful.

 

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Bellport High School Robotics Team Attends First LI TECH Challenge Qualifier 50

Bellport High School’s Bellport Clippers Team 12899 participated in the FIRST Long Island TECH Challenge qualifier, a robotics competition, held at William Floyd High School on Jan. 11. Under the direction of high school technology teacher Jaime Canjura and alumnus Brian Larkin, the 11-member robotics team competed against 21 Long Island teams from Suffolk and Nassau counties.

FIRST Tech Challenge teams are challenged to design, build, program and operate robots to compete in a head-to-head challenge each year. The team’s next competition will be held on Feb. 2 at the Long Island School for The Gifted in Huntington.

Since the 2018-19 school year, the team has doubled in size and hopes to continue growing due to the interest of incoming eighth grade students participating in the Bellport Middle School FIRST Lego League.

“The team’s philosophy is to inspire students to be and do their best,” Mr. Canjura explained. “We follow the concept of Gracious Professionalism, a way of doing things that encourages high-quality work, emphasizes the value of others, and respects individuals and the community.”

The South Country Central School District extends team members Joseph Balsamo (lead software engineer and programmer), Jake D’Esposito (programmer and IT), Robert Gronenthal (secretary and robot chassis designer), Isaiah James (team president and lead designer), Chris Lannon, Thomas Miller (treasurer), Ainesis Reid (media, marketing and programming), Soteria Reid (media and marketing specialist), Antonio Suarez (mechanical hardware technician and designer trainee), Jack Stark (mechanical hardware technician and designer trainee) and Michael Vengroski (team captain and lead designer) best wishes for success.

Photo caption: Members of Bellport High School’s Bellport Clippers Team 12899 held their robot designed for the FIRST robotics competitions.

Photo courtesy of the South Country Central School District

 

Raise Your Bar Serving These New Year’s Eve Cocktails 578

Blood Orange Gin Punch Recipe

Get the party started with this simple cocktail, this modern take on a classic screwdriver is an easy-drinking crowd-pleaser. To keep the party moving, put it in a punch bowl and let your guests serve themselves.

Recipe Serves 10

Shopping List
⅓ cup cane sugar
5 sprigs organic fresh rosemary
11 or 12 organic blood oranges
1¾ cups gin
1¼ cups prosecco
5 cups ice

Tools
Peeler, punch bowl, small sauce pot

1. Make the simple syrup
In a small sauce pot, combine 1½ cups water and sugar and cook over medium heat, stirring until the sugar dissolves. Add 3 rosemary sprigs and bring to a boil (set aside the remaining 2 sprigs for serving). Remove from the heat and let steep until cool, about 30 minutes.

Discard the rosemary. Measure ½ cup simple syrup; save any remaining simple syrup for another use.

2. Prep the orange wheels and twists; mix the cocktail

  • Cut 1 blood orange in half, then cut one half crosswise into thin slices. Do not remove the peel; discard any seeds. Reserve the other orange half for juicing.
  • Using a peeler, remove the zest in 2-inch-long strips from the blood oranges, being careful to remove only the outermost orange layer and leave behind the bitter white pith. You’ll want 1 strip per serving, or 8 to 10 total.
  • Juice enough oranges to measure 3¾ cups.
  • Cut the remaining rosemary sprigs into 1-inch pieces and set aside for garnish.
  • In a punch bowl, combine the orange juice, gin, prosecco, simple syrup, and 1 cup ice. Stir until well incorporated, then add blood orange rounds.

Serve
Set out rocks glasses and the remaining ice and invite everyone to make their own cocktail, garnishing with an orange twist and a rosemary sprig.

Tip: To save time, make the simple syrup the night before; let cool and refrigerate in an airtight glass jar. If you prefer a nonalcoholic cocktail, skip the gin and prosecco, increase the amount of orange juice, and add a splash of soda water or iced tea just before serving.

Recipe & Photo courtesy of SunBasket

 

Giggle Juice

Giggle Juice is delicious combination of moscato, lemonade, and vodka that is sure have all your family and friends laughing.

Recipe Serves 8

Shopping List

Ice
Lemons
Sugar
1 (750-ml) bottle moscato
3 c. pink lemonade
1 can lemon-lime soda
1 c. vodka
2 c. sliced strawberries

Tools
Pitcher, stirrer, glasses, knife, plate for sugar
1. Rim glasses with lemon wedge and dip in sugar.
2. In a large pitcher, stir together moscato, pink lemonade, soda, vodka, and fruit. Add ice and stir to combine.
3. Divide among glasses and serve
Recipe & Photo courtesy of Delish

 

Kombucha-Campari Spritz 

The fermented tea everyone’s drinking has recently made its debut as a cocktail mixer. When you think about, that makes a lot of sense. Kombucha is tart, fizzy, and a little bit funky, just the thing to mix with your favorite spirits. Here pair ginger kombucha with Campari for a low-alcohol drink you can sip all night.

Recipe Serves 2

 

Shopping List
1 organic lemon
2 ounces Campari
2 cups ice
4 ounces ginger kombucha

Tools
Cocktail shaker, medium frying pan

1. Char the lemon garnish
Cut the lemon in half crosswise, then cut half into thin rounds; save the remaining half for another use. In a dry medium frying pan over medium-high heat, add the lemon rounds and cook, turning once, until fragrant and lightly charred, 1 to 2 minutes. Transfer to a plate.

2. Make the Campari spritz 
In a cocktail shaker, add the Campari and half the ice. Shake well, about 30 seconds.

Serve
Fill two rocks glasses with the remaining ice. Strain the Campari into the glass and top off with as much kombucha as you like. Garnish each glass with a charred lemon slice and serve.

Recipe & Photo courtesy of SunBasket

 

Moscow Mule Recipe

A Moscow mule is actually very easy to make. It only has three ingredients: vodka, ginger beer, and lime. We like to garnish it with mint, but it’s not necessary.

Recipe Serves 2

 

Shopping List

Ice
2 oz. vodka
1 oz. fresh lime juice
1 oz. (12-oz.) can ginger beer
Lime wedges, for garnish
Mint (optional for additional garnish)

 

Tools
Cooper mugs, Stirrers, knife

1.Fill two copper mugs with ice. Pour 1 ounce vodka and 1/2 ounce lime juice over ice in each mug. Pour ginger beer into each cup until mostly full. Stir.
2. Garnish with mint and lime wedge to serve.

Throwing a Party and don’t want to play bartender all night?  Serve this Moscow Mule punch- which is basically one giant Moscow mule.

Shopping List
4 c. ice
4 c. ginger beer
3 c. vodka
1 c. freshly squeezed lime juice
1 c. mint leaves, plus more for garnish
limes, sliced, plus more for garnish
Tools
Punch bowl, Ladle, Cooper mugs, Stirrers, knife

1. In a large punch bowl, combine ice, ginger beer, vodka, lime juice, lime slices, and mint
2. Ladle punch into glasses or copper mugs and garnish with more mint.

Recipe & Photo courtesy of Delish

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