Fire Island Sun - Fire Island's Newest Webzine

KISMET KIDS – Duck Races, Fishing Tournament
Two major kids events happened this past week

(If you recognize any of them please alert their parents to check the site)

THE DUCK RACES

Get your tickets

Get your ducks

Try the 50/50 at $50 per

Karen and her bodyguards

Sharon is selling Kismetology boxes to Jenks in the middle of all this -

OK Line’m up

The family that gambols together stays together

This looks good

Our race announcer extraordinaire

Lookin’ good

All set – let’s go!

They’re off

Here they come down the stretch

I have beginners luck

C’mon, baby!!!

Well. Did I win?

You said it was a sure thing………..

The adult races were a little different

How about a bribe?

Paul picks a 50/50 winner

Checkin’ it out

I’ve got to win (lousy season at the Out)

This is the winner???

….Him!!!

Great Fun…………….next year!!!

ARTHUR LEM MEMORIAL SNAPPER FISHING CONTEST

Our Matriarch Mrs. Rose Lem, spry as ever at 88

Weigh in table

Paul again, maybe we’ll win this one!

This family of swans knows there’s bait around

THE CONTESTANTS

The first fish caught

How much does it weigh?

WAITING FOR THE WINNERS TO BE ANNOUNCED

Altieri makes the announcements

THE WINNERS

Off to hotdogs and ice cream in the INN

A great event!

KISMET KORNER:

Kismetopoly: A Custom Board Game Designed Exclusively for KISMET

Get in the game and be a part of Kismet forever. But more importantly make a difference to the community we love. This volunteer only effort will ensure all proceeds are donated to the Fire Island Wildlife Foundation for the funding of the 4-Poster Tickicide Study.

Purchase your spot on the board and be immortalized in Kismet. Display your house name, names of family, promote your business, it's your choice.

*One free game is included with purchase.

Order forms available at the Kismet Market and Beaver Wine and Liquor or Email Scoop1061@yahoo.com.

Cole Alert!!! Jeanine was spotted actually ALONE!

(where are the kids?)

Casey & Gracie’s last day before going off to college! Well done!

Kismet Kulture Klub

The book club met at Chris Jenk’s house, following our new tradition of serving foods that match the ethnicity of the book read “The Space Between Us” about Indian women

Chris prepared a meal, which took hours, of authentic Indian cuisine. She wore an Indian garment and the table was set with Indian fabric. It was delicious. She also showed us slides she took of the actual Indian slums where some of the action took place.

Well read, well fed!

Here are 3 of the 4 recipes from Saturday, as promised. I also recommend "5 Spices, 50 Dishes" by Ruta Kahate, who was our tour guide and who teaches Indian Cooking in San Francisco

Chickpea Curry

This is a typical dal, which, in India would be made using split and skinned chick peas but canned works just as well.

2 TBS oil (canola or olive)

1 medium yellow onion finely chopped

1 tsp Cayenne

1 tsp coriander seeds finely ground

1 tsp finely grated fresh garlic

1 tsp finely grated fresh ginger

½ tsp turmeric

1 medium tomato finely chopped or 1 small can of diced tomatoes

1 15.5 oz can chickpeas (garbanzo beans) drained

¼ cut water

1 tsp salt

Heat oil in medium saucepan and sauté the onion over medium heat until softened, about 5 minutes. Add cayenne, coriander, garlic, ginger and turmeric; stir 3 – 4 minutes. Mix in tomato and cook until soft, about 5 minutes. Add chickpeas, water and salt and simmer until soft and tender, 5 – 8 minutes. Serve warm. Serves 4.

Tandoori Chicken with Yogurt Sauce

1 C plain low-fat yogurt

2 cloves garlic

1tsp turmeric

1tsp ground ginger

Course salt and ground pepper

4 skinless chicken breasts (or, as I did, 10 chicken tenders)

2 Granny Smith apples

1 TBS chopped fresh cilantro

Preheat oven to 475°. In large bowl, mix ½ C yogurt, garlic, turmeric, ginger, 2 tsp salt and ¼ tsp pepper. Add chicken and coat (I marinated overnight to enhance flavor)

Transfer to rimmed backing dish and roast 25 – 3 minutes.

Peel and grate apples into bowl and add cilantro and remaining ½ C yogurt; season w/salt and pepper. Serve sauce alongside chicken and w/rice, if desired.

Serves 4.

Crunchy Cucumber Salad with Crushed Peanuts

2 English or other unwaxed cucumbers chopped or diced

1 medium green Serrano chili, minced

½ C peanuts, preferably raw, but toasted and unsalted will do

2 TBS lemon juice

1 tsp salt

½ to ¾ tsp sugar

1/8 tsp or more cayenne

1TBS oil (canola or olive)

¼ tsp mustard seeds

Put diced cukes and chiles in bowl. Pulse peanuts until reduced to a coarse powder (not too fine but not big chunks). Add peanuts, lemon juice, salt and sugar; mix well. Taste and adjust salt, sugar and lemon as needed. Should be slightly tart.

Put cayenne in little pile on top of salad. Do not stir in yet. Heat the oil in a small skillet over high; when it begins to smoke, add the mustard seeds (cover with splatter screen or you will have a mess!). As soon as seeds stop sputtering, pour the oil over the cayenne and stir the dressing into the salad mixture. Serve at room temperature or cold.

Serves 4.

HAPPY BIRTHDAY ANDREW