EAT YOUR COLORS- Thanksgiving

HAPPY THANKSGIVING

It’s that time again- Turkey Time! I’m going to show you my Turkey Roulade recipe, but fair warning- you may never make a Whole Turkey again for Thanks giving… I haven’t in 6 years!

MAPLEWOOD TURNS 100 TODAY

The wonderful town that I live in, where Casa Sol is located is celebrating its centennial today November 7th. Come check out the history of Maplewood.

Welcome to the Good Life

The Amazing Amy Paternite has partnered up with her long time colleague the Incredible Ben Garrison. They created “the good life” and guess who is their Social Media Maven?

Thanksgiving really should not be about spending a lot of money and time on all this food, gorging ourselves and others to near explosion then passing our what is commonly known as a food coma. Sorry- and I know we all do that or have done that, but is that what we really want a “Happy Thanksgiving” to be? The real sad part is, we have conditioned ourselves into believing that’s what a good holiday should be.

Let me show you that you can have a great holiday meal or feast but on that lighter side. I’ll show you how to cut some calories without sacrificing flavor(s). Like my now-famous turkey rouladeit’s all the flavors, textures and colors of our favorite holiday but with none of the guilty pleasures. Get in here!!

Editor’s Notes

I am so excited about this issue of EYC magazine! Casa Sol’s town of Maplewood in New Jersey turns 100. Although, it seems like I’m the only one in this town that cares about this historical feat.

There’s no parade, there’s no event nor celebration. I guess I should have done something but I just moved here about 5 months ago.

Henry called me out on this- make your own celebration, he said. You have a great magazine with good readership, let them know and stay proud of our new little town. Share the history, the name changes, the historical achievements for the past 100 years.

He was absolutely right. I also found out about other historical events and town name changes. For instance, Jersey City, the town we moved from and lived in together for the past 24 years, used to be named Paulus Hook. Today, the name is just a neighborhood of the city. I lived in Jersey City since I was 17 and I had no idea.

I really shouldn’t assume that others don’t care about Maplewood celebrating its centennial. You don’t need to have a parade to show that you care.

What are you waiting for? Turn the page!

H. Luiz Martinez

Clean OUT that Fridge, Store Your FOOD

Properly

and SAVE

With today’s prices being at an all time high, it’s downright criminal to waste food. There was a time where my fridge was so full that by the time I would reach into the back of it, food would expire, grow mold and/or grow feet.

We may get busy here and there, especially when we put our groceries away in the refrigerator and cabinets, but if it starts affecting food costs and food waste then we have a problem.

If this speaks to you, let me tell you- start at the fridge. Clean that monster out and start a new. Take out everything and sort out your stuff. Be sure to make piles for expired foods (and throw then right in the trash) and unopened jars.

on Food Costs

You could not imagine how many jars of fruit preserves and almond butters I had cluttering up my fridge. As long as they have never been opened, most jarred foods can outlast most relationships. Also, learn to properly store your foods especially your herbs. As expensive as herbs can be, it’s really a shame to have to pull out a wilted, rancid mess of greens from the refrigerator. It’s not pretty, smells funky and quite literally like throwing away your hard-earned green in the trash.

Let me show you a few tips and tricks and I promise youyou and your wallet will thank me later.

So put on your gloves, get your cleansers and tap on the videos.

CLEAN that Fridge

8 Things NOT to do on Thanksgiving

I know, maybe I shouldn’t be writing about this but someone has to say it. There are do’s and don’t do’s when invited to a party. Somehow, being related makes some feel that they are absolved from the rules. Now when I say rules, I really mean just some common sense manners that seem to be lost on some people… or maybe that’s just my family and friends. jajajaja!

• Do NOT show up late. It interrupts the flow of the party. Your host(s) have to answer their doors, take your coats then make sure that you’re situated. It pulls them away from the party, from the kitchen and away from others. I’m not talking about 5 or 10 minutes late-comers (traffic, children, etc.) I’m talking about those that always arrive 30 to 45 minutes or 2 hours late every time. You are not more important than anyone else. And if you do arrive late, don’t make a fuss. Don’t state that the food is cold or that you want this and you want that. Someone said one year, “You’re out of baked mac, can you make more?” WTH??

• Do NOT show up early. Host(s) do not have the time to entertain you before a party. They may be getting last minute things together, maybe taking a shower or getting dressed. The last thing a host needs is someone in their home before a party. Someone showed up to my home an hour and a half early. I’m like- ARE YOU SERIOUS RIGHT NOW?? Then they said, “Well at least I’m not late.” An hour and a half early and an hour and a half late are equally bad-mannered.

•

Do NOT call your host to tell them: I’m leaving now; I’m parking now; I’m in front of your home; may I bring my friends? Host(s) do not have time to be interrupted by your calls- just ring the dang doorbell or knock on the door. If you want a plus 1, discuss that when you’re invited. Met the Love of Your Life just yesterday? Do not bring them to someone’s home. Get to know that person on your time and by all means, don’t just show up with a gaggle of friends. I was hosting a Terrace Party and not only did my good friend show up 5 minutes before the party was to end, but he brought a group of 6 with him. I was fuming but kept my cool and stated: the rest of us will meet you in 5 minutes- the party is over. This was not my house, this was hotel property there were curfews. Later in the night at the club, this same friend was telling me that I was rude for not allowing them all to go up. GEEZ! The only time you should call your intended host, is an hour before arrival time to ask if they need or forgot anything for the party. If they say yes, do them the kindness then show up a little early. If you arrive early any other time, stay in your car, up the block or whatever until it’s time.

• Do NOT show up to anyone’s home and state how bad certain foods are for one’s health. I was at a party and some Fool proceeded to tell everyone that the foods at the party are low grade foods. That we all should only be eating organic foods- not this stuff, so she said. The hostess put that person out- didn’t care that they were sisters. Every one was a little uncomfortable after that. Guests started leaving soon after. Don’t be that person!

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Do NOT eat all the food, allow others to have what’s available too. Parties are not places for you to pile as much shrimp as you can onto your plate. Leave some for other guests to enjoy as well. At my parties, I like to serve a variety of small bites. One time years back, a guest ate every last meatballstraight out of my pot before I could place them in skewers and onto a platter. They were fishing the meatballs out with their fingers. When I asked in horror- what are you doing? He said: they’re so good! They were 3 meatballs left out of 3 dozen. My other guests started asking me for my meatballs and I said that I was not serving any at this party. Another time, I had stuffed dates with goat cheese, wrapped in prosciutto- such a delicious bite. Out the corner of my eye, a guest had taken like 8 of them, sucked the goat cheese out of the dates and discarded the prosciutto. He looked over at me and said: I love goat cheese, but I really don’t like dates or dried meats. WTH?? If they took one, I could understand, but about 8 dates? DO NOT WASTE FOOD or allow your children to waste food. Try one, not 8!

• Do NOT tell your children what they like or don’t like when they want to try something. Or worse, tell the host or others that your child is NOT going to like it before they get a chance to try something. On the same token, do not get upset if your child or children try something and they do like it- they just may not like the way you prepare that particular food. If this happens, take the opportunity to ask how the food was prepared so that your child may enjoy it later at home.

• Do NOT bring bottles of wine and expect that particular wine to be served at the party… or any party. It’s not BYOB (Bring Your Own Bottle)- a host/hostess gift is exactly that- a gift. I often times serve it at the party (even though I like to have 1 cocktail offering for the event, like Henry’s Sparkling Pear. We really do not drink wine (unless it’s a Sangria) so our guests do not usually make a gift of that. But if you are a wine lover and you think I should try this Red or this White- then thank you- but don’t expect me open up the bottle right then and there.

• Do NOT ask for other libations, spirits or cocktails unless the host/hostess asks what would you like. They may have a bar setup with vodkas, rums, tequilas, whiskeys alongside some fresh fruit juices and great garnishes but if you don’t see that cognac that you like, make do with what’s offered. Again, I usually do one or two cocktails for the party. I know my audience (I always have some Presidente beer for my Brother in Law.) Awhile ago, I was at a swanky cocktail party and they had 3 signature cocktail offerings (so generous) and someone asked for beer. The Host said that the 3 cocktails (omg they were so good with fresh mixers, juices and garnishes- I believe that’s where I had my first s’mores chocotini) were what was being served. The guest appeared disappointed and said loudly I LIKE BEER! About 45 minutes later, I see the guest come in with a case of Dos XX’s. WoW. Then he tried to push all that beer onto other guests. Don’t be that person please. Also, make sure you offer great non-alcoholic options for your guests as well. Sparkling water with fresh citrus, berries or fresh fruit garnishes is always a hit.

Happy 100th Birthday, Maplewood

Today, November 7th, 2022- Maplewood turn 100 years old! I’m so excited to be part of this community. We are so blessed to have Casa Sol right in this little town. A lot of people have asked how can any town in The States just be 100 years old? Let me give you the background story…

Just six families had their farms scattered around a “center” and was one of the early villages to develop west of Newark. The village did not have an official name until the late 18th Century when it was named Jefferson Village in honor of Thomas Jefferson.

Another early settlement was located in the area that became the southeast section and had several different local names over the years: Newark Farms, North Farms, and Middleville (c.1830).

Finally, the name Hilton was eventually adopted around 1880 when the area received its own post office. Yet another settlement developed north of Jefferson Village and the North Farms section, which was associated with what became present day South Orange Village. All of these early settlements grew up around old Native American trails that eventually became roads, or around colonial highways that connected to Newark, Orange, Springfield, and other early major towns; some of Maplewood’s earliest roads include Ridgewood Road, Jefferson Avenue, portions of Valley Street, Parker Avenue, and Tuscan Road. This settlement, which roughly corresponds to downtown Maplewood today, developed several mills and orchards. By 1815, there were approximately 30 families in the community.

Those who came up today's Springfield Avenue settled on a hill crest near today's intersection between Tuscan and Springfield Avenue and established a hamlet known as North Farms. Over time, this community became known as the Hilton section. It became a stagecoach stop between Newark, Jersey City (back then Paulus Hook) and Morristown and thereby a center for trade and light manufacturing. The village changed its name from North Farms to Middleville in 1830, then to Hilton in 1880 when it was granted a post office. In 1855, Seth Boyden settled in what was then Middleville and innovated a number of agricultural products, like berries. Boyden also built and put into operation the first steam engines to service the railroad through Maplewood. The area became known for its orchards and related industries, including cider mills and rum distilleries, as well as honey and livestock.

In 1802, Jefferson Village and North Farms were named as districts within the Township of Newark. The three communities developed and functioned independently, each establishing their own school associations: South Orange established the Columbian School in 1814, which would form the basis of Columbia High School; North Farms established the North Farms Association in 1817; and Jefferson Village the Jefferson Association in 1818. In 1867, when the State of New Jersey established public education through the School Law, the newly appointed County Superintendent merged the three associations into one school district, which was formalized in 1894 as the South Orange-Maplewood School District.

Maplewood was originally formed as South Orange Township, which was created on April 1, 1861, from portions of Clinton Township and what was then the Town of Orange. Portions of the township were taken to form South Orange village (established May 4, 1869, within the township and became fully independent on March 4, 1904) and Vailsburg borough (formed March 28, 1894, and annexed by Newark on January 1, 1905). The name of the township was changed to Maplewood on November 7, 1922.

Maplewood THEN

Uni Kitchen is an exciting new restaurant… in downtown Maplewood that’s creating much buzz in the community. My friends told me that I simply must try it. A few weeks ago, I stepped inside and fell in love with the food, the service and the proprietor of the Uni Kitchen- Chanté Brooks. Chanté is no stranger in creating spaces with inviting vibes that people want to gather in for great times. Chanté Brooks owns and operates a few businesses and is currently setting up a new space (launching soon) while opening her less than a month new babyUni Kitchen. They had a great ribbon cutting Grand Opening event just October 8th .

As soon as I walked in, the aromas alone were enough to drive me over the edge, but it was the décor that kept me grounded. The atmosphere is relaxed, family friendly and the energy positive. I do believe that the vibe of a space is equally important when it comes to restaurants. What use is it eating glorious food if the service and/or atmosphere is off putting, wouldn’t you agree?

There are a few framed cooking utensils in white on the walls that are so charming that I am seriously considering incorporating something similar inside my home. Chanté Brooks’ daughter proudly displays her artwork in the restaurant too. There is music as well, set on background levels, adding to to the atmosphere of Uni Kitchen.

Uni Kitchen (offering uni-versal foods) makes great, efficient use of steam trays. You can see what is offered (everything looks so appetizing) and you can choose what you would like to eat (good luck! There are so many great options!)

I gravitate towards the sausage and peppers. Then I see the pasta rigatoni. I plead with the gorgeous woman behind the counter to let me have a plate of that glorious food (she doesn’t need to know that although I love sausage & peppers over pasta, I no longer cook sausage in my home.) When I’m out all’s fair game! “Would you like our marinara sauce over that?” YESSSSSSSSSSSS!

Now I must say, most times when I eat out to restaurants that are setup to serve this way, I get small to just-right portions. But over at Uni Kitchen, the portions are very substantial (there was enough to take home.)

I create the perfect bite on my fork sausage of course, a bit of pasta, some peppers & onions with a touch of marinara sauce… It was way delicious, like Heaven on a plate. Now only is everything well cooked, it’s well seasoned. The balance of flavors and the balance of textures (just as important to me) was enriched, believe it or not by the ambiance. True to its name “Uni Kitchen” creates delectable dishes inspired by foods found around the globe. The other food offerings appeared just as glorious and from various types of cuisine.

So I devour my dish in about 2 minutes (no judgements please) and I asked to speak to the owner or manager (my mouth was not full and you can’t prove that it was anyway) and out comes this confident, elegant woman. You must be the Owner, I declared and she said- right! How did you know? Well, I knew from the pride in her eyes and the confidence in her smile plus she exuded the same energy that the vibe was giving. I explained who I was and gushed over the food, learned about her other businesses and future plans for more great energy spaces.

Chanté Brooks is the proud owner of Uni Kitchen, right here in Maplewood, NJ. She explained her concept to me but I told her that her vision was evident as soon as I walked through the doors, saw the food and ate my meal.

you like our marinara sauce over that?” YESSSSSSSSSSSSSSSSSSS!

I am sure I am not alone in stating that Uni Kitchen will definitely be a family favorite.

If you are in the area, stop by and tell them that “H. Luiz sent me!” When you phone ahead to inquire about the day’s specials and whether you’re eating in house or at your own house, take a pic and tag me on Instagram @hluizpresents (and @UniKitchen_ of course!) and tell us just how much you love the food. I’m quite sure that you’ll love it to and no need to thank me later! xo

“Would

There is nothing easier to prepare, nothing more delicious and nothing so portioned controlled than a turkey roulade.

My beautiful Partner Henry started this Thanksgiving tradition of just it being the two of us for the holiday. At first I was against it, but he quickly won me over (our son being in his mid-late 20’s and spending Thanksgiving with girlfriends helped.)

There was no need to make a whole turkey, all that stuffing or dressing or extra sides that we didn’t need. Also, we grew tired of that bloated feeling that folks came to expect and thought of as a successful Thanksgiving. The cost savings were enough to repeat the tradition and 5 years in, that’s exactly what we’ll do this holiday.

Roulade in French means to roll or roll up so I explain my Turkey Roulade as a stuffed and rolled up turkey breast, kind of like a jelly roll cake stuffed with jelly.

I stuff my Turkey Roulade with a homemade stuffing (dressing is outside the bird, stuffing is inside.) If I don’t make my own corn bread. I would get a not-to-sweet corn muffin, 1 diced green apple, dried golden raisins & cranberries (soaked in water for at least 1 hour to rehydrate). I sauté chopped onions, garlic, celery and mushrooms and dropped all the ingredients into a bowl. Add Olive oil and fresh herbs. Sprinkle in some salt & pepper and some marjoram too. Those who grew up in households with Stove-top brand stuffing associate that flavor profile of marjoram with Thanksgiving. As kids, we didn’t know what that was. but we now know that it was marjoram in that boxed stuffing was what we liked. And there it is, my roulade stuffing recipe!

Turkey Roulade

Making a turkey roulade instead of a whole turkey is a great way to save money, cooking time, carbs and calories. I’ve been making a rolled up, stuffed turkey breast for the last 5-6 years! We absolutely love it. Best part? No need for a side dish of stuffing- save even more money, time, carbs and calories!

Preheat oven to 375 degrees.

After you preheat the oven, get a sheet pan sprayed with non stick oil ready. You also want to get some kitchen twine at the ready to tie up your roulades.

Carefully remove the skin of the turkey breast, you’re going to cover the meat with the skin after you roll it up. It will keep the meat moist in the oven. It will crisp up beautifully as well so try to remove the skin in one piece, so set the skin aside.

*One time, my single turkey breast meat came skinless so I wrapped it with slices of raw bacon instead of the turkey skin. It was delicious!

Take the meat and pound it out evenly. I place it in a plastic storage bag and use a rubber mallet for this procedure. I find it’s the easiest and less-messy way.

Set the pounded out turkey breast aside and start your filling. Buy your stuffing or go to the prior page and see how to make your own.

Now you’re ready to roll! Place your turkey breast down and salt and pepper it to taste. Place your filling on top in an even layer. Roll up your turkey breast just like a long jelly roll cake. Roll snugly but not too tightly. Be as neat as possible Then take the skin and place it on top of your roulade, salt and pepper to taste.

Tie up your little package with kitchen twine- again tightly but not too tight because your roulade(s) will expand a bit. Place your roulade on a the sheet pan sprayed with non-stick oil or lined with parchment paper. I sometimes make a nest out of vegetable and/or potatoes and place the roulade on top.

Into the oven (375 degrees) for about 2 to 2 ½ hours. After an hour, baste the turkey roulade with chicken stock. I usually just pour a ½ cup of stock slowly over the roulade. Then I do it again 45 minutes later, so I end up using a full cup per turkey roulade breast. After it is beautifully browned in about 2 2 ½ hours, take them out and let rest 15 minutes. Cut the strings and slice into 1 inch thick rounds. Serve 1 larger slice per person and/or 2 smaller slices per person. Even you will be impressed when you see the result of your turkey roulade. Your family, friends and / or guests are not going to believe you made it. Warning- you may never make a whole turkey again!

A turkey roulade is so moist, a gravy is really not needed. But if you’re like me, and like the taste of gravy with your turkey then make a light and not too thick one. You want the flavors of the turkey and the filling to shine through.

“You may never make a whole turkey again!” -H. Luiz

• pan drippings

• 1/3 cup of olive oil

• parsley

• ½ lime or lemon (I usually have some limes)

• roughly chopped ½ onion or 2 shallots (I like to use shallots)

• 2 whole garlic cloves (bruised with the back of a knife)

In a small pan, pour in the turkey roulade drippings, olive oil and the juice of ½ of lime or lemon. Add in your roughly chopped onion or shallots and bruised garlic cloves into the pan. Bring to a boil. Strain the gravy. You want nothing but liquid flavor so be sure to strain out the pieces of onions/shallots and garlic. Finely chop and mince your parsley and add it to your liquid. This gravy will not be too thick and should be served separately in a small gravy bowl for those that would like some.

I present the Turkey Roulade on a nice platter, even if it’s just the two of us but a nice plate will do just fine. I like to place a delicious green vegetable like grilled asparagus or Brussel sprouts off to one side of the turkey roulade slices. On the other side, I may place a spoonful of cranberry compote or homemade spiced apple sauce. More often than not, I place beautiful carrots on the other side. The colors of the green vegetable and the orange (sometimes rainbow) carrots look so spectacular with the sliced turkey roulade down the middle. If there’s room, I place a creamer bowl filled with the pan gravy on the platter.

1 Turkey breast makes about 8-9 servings so 1 is enough for a family of four. If you like leftovers for days, make 2 turkey breast roulades.

Amy Paternite is the amazing Real Estate Agent that helped us find our house- CASA SOL. Her expertise, professionalism and above all, her personality, made Henry and I feel at ease and comfortable. We were a bit nervous, after all this would be our very first stand-alone home. And there was this thing called THE PANDEMIC.

Amy may not only sell (or list) your home but she is connected to a group of people from contractors, inspectors, security system companies, plumbers, electricians, down to even where to buy beautiful wood covers for your radiators plus more! This suite of services, this full service concierge that Amy Paternite has cultivated is an integral part of her amazing business.

Over the next few months after we moved into Casa Sol, Amy would check on us, see how we were doing and told me that she’s really enjoying my social media presence. “I see us possibly working together.”

Amy Paternite… helped us find… Casa Sol

Then this past October, Amy had me meet one of her colleagues and long time friend Ben Garrison. He is an RE Broker, a Father, a Musician, a Traveler (I know, I know- all of my favorite things) and a Social Media Enthusiast.

We sat down for a quick cup of coffee (okay, okay, pastries too) and they explained that they are forming a new brand-

The Good Life Group NJ

Amy Paternite and Ben Garrison are proud to announce the launch of The Good Life Group, a boutique real estate collective affiliated with Coldwell Banker Realty in Maplewood. Sharing the same ambitions, core values, and culture, The Good Life Group is committed to better serving their clients and communities.

The Good Life Group offers a personalized, concierge experience -- with a detail-obsessed team that handles everything from seamless logistics, to full-suite marketing and tough negotiation.

Welcome to The Good Life

I was so excited for Amy and Ben and was delighted that they asked me to work on their social media presence with them. They have titled me The Good Life Group’s Social Media Maven. We went to work right away. I tagged along their photoshoots to create content for their new company. It was a great long day full of energy and excitement. My favorite reel (1 of many) that I created was: From the Beatles’ Abbey Road to Maplewood’s Pride Corners. I merely just took behind-the-scenes footage of an amazing concept that they have already come up with- are you not surprised that Amy and Ben are avid music lovers? They also really love The Beatles music. But for them, it’s deeper than that. The Good Life Group NJ will embody the core values, diversity and inclusivity that are very similar to the message(s) found in songs of the music icons. Songs like Here Comes the Sun, Because and Golden Slumbers come to mind and you can Imagine (see what I did there?) how much fun I had creating this reel with them.

Amy Paternite has a long history of service, putting her clients front and center. With confidence and a collaborative no nonsense approach, Amy has become a top-producing sought after agent, known for her unbeatable local wisdom and experience in negotiating New Jersey’s competitive residential market. Amy is also noted for her close personal relationships with contractors, tradespeople, and other realtors — relationships that benefit her clients at every stage of buying and selling. Clients describe Amy as an innovative marketer, a refreshingly direct communicator, and a tough negotiator with unfaltering determination and a get it done attitude.

Amy is active in her community, she can be found almost every Wednesday morning volunteering at The Interfaith Food Pantry of The Oranges. She also serves as the Local Government Relations Chair of the Jewish Community Relations Council (JCRC) of Jewish Federation of Greater MetroWest and is a member of Women's Philanthropy of Jewish Federation of Greater MetroWest. Her local philanthropic efforts also include being a Sustaining Sponsor of the Achieve Foundation for the SOMA School District.

Before discovering her passion for real estate in 2006, Amy spent a decade honing her problem solving and negotiating skills as the owner of a boutique music industry public relations firm. Now she takes joy in transforming real estate transactions into positive life experiences for her clients, which result in creating clients for life.

Amy, a resident of SOMA since 2003, lives in South Orange with her husband Ryan, two children, and their dog Cheech.

As a top producing Broker Sales Associate for the last 13 years, Ben Garrison brings a wealth of knowledge and expertise to every real estate transaction. Respected and trusted by his peers and clients alike, Ben strives to build long lasting relationships founded on exceptional service. Clients describe Ben as a passionate, innovative, and calm partner, always willing to go above and beyond to get the job done. Working in the music industry in London and NYC for 15 years as a Grammynominated recording engineer taught Ben the importance of collaborating creatively with others. While running his own business, he developed strong marketing techniques and a commitment to the customer experience. His clients appreciate his negotiation skills, local knowledge, and attention to detail.

Born and raised in New York City, Ben made the transition to Maplewood in 2004 and quickly grew to appreciate how much it had to offer. As a true community ambassador, he loves to celebrate the amazing beauty, culture, diversity and lifestyle the area provides. When not practicing real estate, Ben enjoys playing guitar, marathon and trail running, traveling and spending time with family and friends. He actively supports Project Purple, the Achieve Foundation for the SOMA School District, and volunteers in the local schools.

Ben takes great pride in providing a luxury experience for his clients, with a focus on understanding their needs and taking the stress out of the transaction. which result in creating clients for life. Ben lives in Maplewood with his wife, three children, and their cats, Lyra and Fern.

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