Saturday, December 5, 2015

THE FRAGRANCE OF COOKIES




The Fragrance of Cookies

            There is nothing like the fragrance of freshly baked cookies to fill the house with  the holiday spirit. This was amply demonstrated a few days ago as my husband opened the garage door when returning from an errand and cheerfully called up the stairs: “I smell cookies baking!”
            Somehow this season makes most of us long for some of those old fashioned pleasures associated with home-made baked goods such as cookies. My mother used to bake cookies for her grandchildren when she was 92 and now that I have grandchildren of my own, even as they live scattered across the country, at Christmas time I want to continue the tradition with them. Healthy snacks may be a good thing most of the time, but they know that Gram will always come up with a cookie or two at her house and especially at Christmas.
            This has in the past created some funny situations. A few summers ago my two granddaughters finding only oatmeal-raisin cookies in the cookie jar insisted that we bake chocolate-chip cookies and save the raisin-oatmeal cookies for their father, who would arrive later in the week. But when my son arrived the truth came out. The oatmeal cookies were not my son’s favorites, but the girls had figured out how to make sure they got what they liked best!
            Fortunately all grandchildren like my mother’s recipe for the Latvian butter cookies, which are not only delicious, but also festive looking for the holidays. Although I have shared this recipe several years ago, here is an update in the process for making them. Sometimes it is worth using a bit of technology to facilitate the mixing of  very heavy dough.
                                    Zenta’s Latvian Butter Cookies
            In a Cuisinart pulse together a few times: 3 scant cups of freshly sifted flour,  2/3 tsp baking powder and 1 cup sugar. Cut in tablespoon size pieces 1 cup (2 sticks) cold unsalted butter, toss to mix in the flour mixture and pulse again 20 times until the butter is well mixed in. In a small bowl separate 4 egg yolks ( reserve the whites for another use) and lightly beat together with 1 tsp. vanilla. Add the egg yolks to the flour mixture and blend until the mixture sticks together. Remove the dough to a small bowl and, using your hand, knead about 10 times until the dough becomes a smooth ball. Refrigerate for 2 hours.
            Preheat oven to 375 degrees. Roll out pieces of the dough on a floured board in ¼ to 1/3 inch thickness. Cut out desired shapes and arrange on a parchment lined cookie sheet. Separate out 2 more egg yolks, reserving the whites with the rest. Beat the egg yolks together with 1 Tblsp. water and use this glaze to brush the tops of the cookies. Bake 10 to 12 minutes, watching carefully because if cookies are very thin, they will quickly burn. Cool the golden colored cookies on the pan for a few minutes and finish cooling on a rack. Store in a tightly covered container.
This leaves you with 6 egg whites, which can be used for making angel food cake or Coconut Macaroons and Meringue Kisses, both cookies that require only egg whites.
            Another holiday favorite at our house are Swedish nut crescents. These can be made also gluten-free, by using a mixture of rice-tapioca flour and 1 ½ tsp. Xanthan gum instead of the regular flour.
                                    Swedish Nut-Crescents
            Cream ½  cup butter, gradually beat in ¼  cup sugar, 1 egg yolk (reserve white for step before baking), ½  tsp. almond flavoring. Stir in ¾ cups flour and ¼ cup each of chopped almonds, filberts and pecans. Chill for at least 2 hours. Set oven to 300 degrees. Roll out ½ Tblsp. dough, shape in slight crescents, roll in beaten egg white and arrange on a parchment lined pan. Bake 18-20 minutes. Cool on a rack and lightly dip/roll in powdered sugar mixed with 1 tsp. vanilla.
            Marcel Proust had the fragrance of Madeleines to take him on his memory trip. At our house the fragrance of fresh baked butter cookies is enough to get me in the holiday spirit again this year.

(I. Winicov Harrington lives in Waldoboro and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)



Saturday, November 21, 2015

THAT THANKSGIVING BONUS






                                                                 Too big to roast!
 That Thanksgiving Bonus



            To paraphrase that well known poem A Visit from St. Nicholas  by C.C. Moore: ‘Twas after the feast and all through the house, Only snores of contentment from most, mobile communications for others, But the cook in the kitchen….”  So begins the story of the aftermath of every delicious Thanksgiving feast.
            Standing in the kitchen with remains of the feast does not bode well for the faint of heart. There is that lopsided pile of leftover mashed potatoes,  the dish of stuffing somehow has lost it’s original appeal, the roasted parsnips and scattered string beans look positively lonely and beside them all loom the daunting remains of that once magnificent and beautiful roasted turkey.
            Fortunately, most cooks can look at this as a bounty that guarantees several delicious meals with a minimum of effort, the more to be appreciated after all the activity required to prepare the feast. Thus the first order is to separate the meat from turkey bones for subsequent use in a variety of dishes and make soup from the bones and any small scraps of turkey. To prepare flavorful turkey soup use minimum amount of water to cover the bones and plenty of herbs.
                                    Flavorful turkey soup
Place the turkey bones and any small scraps of meat and skin in a 4-6 quart pot.  Add two stalks of celery with leaves, a bay leaf, an unpeeled onion cut in half with root stem removed, 2-3 large sprigs of parsley, 3 garlic cloves peeled and halved, 2 tsp. salt, 1 tsp. ground sage, 6 cloves and cold water to cover. Bring to boil then reduce heat and simmer covered for 2 hours. Add 2 peeled carrots and 1 parsnip (optional) and continue to simmer for an additional hour.  When cool, remove carrots and parsnip and slice for the soup. Remove and discard the turkey, unless you have canine members of the family who would appreciate any of the cooked meat (no bones) mixed in with their dinner. Strain the soup through a sieve and discard any solids. Adjust salt and pepper seasoning of the broth and add 2 Tblsp. balsamic vinegar..  The turkey broth with carrots and parsnips is now ready to be served with addition of some cooked rice or small pasta and peas and even a few of those lonely beans from the feast cut up in bite size pieces. The soup will keep refrigerated 4-5 days and can be reheated several times. For a tangy variation, serve with some chopped dill pickle and a tablespoon of sour cream in the soup, added at the table. An interesting accompaniment to this soup would be mini-muffins made with leftover bread stuffing.
                        Stuffing bites with sausage
Crumble ¼ lb Italian sausage (casings removed) and fry sufficiently to brown. Drain on paper towels and combine with 1 ½ cups crumbled cooked bread stuffing from the turkey and ½ shredded apple. Lightly beat 2 eggs with 1 Tblsp. chicken broth and stir into the stuffing-sausage mixture. Grease a 12 cup mini-muffin pan with cooking spray and moderately pack the stuffing mix in the cups. Sprinkle with shredded cheddar (optional) and bake at 350 degrees for 20-25 minutes.
In addition to delicious turkey sandwiches with onion dip and arugula with or without a dab of cranberry sauce, there are a multitude of recipes for chicken that can be readily adapted for the roasted turkey meat in your refrigerator. In each case cut the turkey in appropriate size pieces for the recipe and prepare as you would cooked chicken or even beef and pork.
                        Ginger soy sauce turkey with broccoli
Have ready: 4 sliced mushrooms, 1-2  cups cut up turkey, 2 minced garlic cloves, 1 Tblsp.. shredded fresh ginger, 2 cups broccoli florets, ½ cup sliced bamboo shoots or water chestnuts, ¼ cup light soy sauce mixed with 2 tsp. corn starch, ¼ cup water, 1 Tblsp.. rice vinegar and 2 Tblsp. sherry (optional), 3 sliced scallions with green parts. Heat 1 Tblsp.. peanut oil to moderately hot and cook the mushrooms for 3 minutes, stir in the garlic and ginger for 30 seconds, then add the turkey, bamboo shoots, soy sauce mix, cooking until blended and slightly thickened. Stir in the broccoli and scallions. Cook for an additional minute and serve on hot rice.
                        Turkey in sundried tomato cream sauce
This is particularly good for white meat, which when removed from the bird tends to get dry. In 1 Tblsp. olive oil sauté 1 cup sliced mushrooms with ¼ cup chopped red onion for 5 minutes, stir in 2 minced garlic cloves, 1/8 tsp. red pepper flakes, ¼ cup dry white wine, ¼ cup coarsely chopped drained sundried tomatoes, ¼ cup chicken broth. Heat until well blended and place moderate size pieces of turkey in the sauce to heat through, then stir in ¼ cup cream or half and half. Heat the mixture without boiling and serve with pasta.
Good friends have invited us for Thanksgivings this year, but savoring these bonus meals in my mind makes me almost wishful that I was cooking a Thanksgiving dinner again at our house. 
            (I. Winicov Harrington lives in Waldoboro and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)


Tuesday, November 3, 2015

COMMUNITY THROUGH FOOD




Community through Food

            In a recent interview, noted chef and fresh food advocate Alice Waters, decried the continued statistic that 80% of families in America no longer share family meals. The loss is not only good nutrition, but also the real human connections we need as we share a meal.
            The value of community connections through food is amply demonstrated by local food pantries and soup kitchens for those in need. But these connections are also strengthened by each potluck and every celebration with family and friends, all of which involve food. As food is shared, so are recipes and personal stories involving memories and hopes for the future. Such sharing strengthens connections and the bonds of community.
            The home cook also discovers through the years a personal community through food. The shared recipes and ingredients of the past and present continue to connect you to others as you prepare another meal. I was recently reminded of this, sitting down to a simple supper on a Monday night. After a weekend of indulgences we had corn chowder, bread and a desert and yet each had a tale to tell.
            It actually started the previous week when Ken, a fellow choir member at Nativity Lutheran church in Rockport, presented me with a bag of Ancho Chiles from his garden. These sweet, semi hot thin pepper strips were delicious raw in a humus and smoked turkey roll-up sandwich. Some of them were roasted for other purposes, but part of one found it’s way in the corn chowder.
            The corn chowder started out as an attempt to replicate a delicious offering from our neighbor Luisa last winter. Unfortunately, I was missing a few of the ingredients, but improvisation still made a very good and hearty soup.
                                                Monday’s corn chowder
            In a 3 quart pot fry 1 ½ slices of thick bacon to crisp and drain on paper towels. Sauté 1 large chopped onion with 1 ½ stalks chopped celery in the bacon drippings for 5 minutes, stir in 2 chopped garlic cloves and continue to cook for another minute. Blend in 2 generous Tbls. flour, and when incorporated add 2 cups water with constant stirring to make a thickened sauce. Then add: 2 cups chicken broth, 2 red potatoes (unpeeled and cut to bite size), 1 large carrot cut in half and sliced, ½ seeded diced red pepper, 1/3 seeded and diced Ancho chile (optional) and 5 pickled jalapeňo slices minced, 1 tsp.salt. Bring to boil and continue cooking for 15 minutes. Stir in 1 ½ cups corn kernels, 1 cup shredded sharp cheddar, 1 cup light cream (or half and half). Heat to a simmer, remove from heat and serve with the reserved bacon crumbled on top.
            Had garden cleanup left me more energetic, corn bread would have been a good accompaniment to the chowder. But the garden took its toll, so we had some sourdough rye which I had baked the previous week. This is a heavy European rye, nicknamed ‘lead bread’ by our chidren for the texture, but it has it’s own story. The starter dough came from Germany to one of our colleagues, a physics professor at a university on the West coast.  He was willing to share it with me then and it has crossed the country with me a couple of times. Amazingly it still works today, occasionally supplemented with a pinch of dried yeast.
            Desert, cardamom apples, also came by serendipity. As we left the ‘appetizers course’ on Saturday from the Dutch Neck progressive dinner, our hostess Jane thrust a large bag of thick apple slices in my hand admonishing me to make something delicious with these healthy leftover snacks. With my apologies, the product unfortunately is more caloric (less healthy) than the starting material.
                                                            Cardamom apple desert
            Core and cut unpeeled good eating apples (not Granny Smith or MacIntosh) in thick slices or better in 1/8 wedges.  Heat 2 tablespoons unsalted butter in a large pan and before it starts to brown stir in 2-3 cups of the cut apples and fry turning once for 5 minutes. Sprinkle with ½ tsp. ground cardamom and 2 Tblsp. brown sugar. Continue to cook stirring until apples are barely tender. Stir in 2-3 Tblsp. cream and stir until apples are well coated with the cream. Serve warm or at room temperature sprinkled with nutmeg.
            Someday I will compile my favorite recipes for my grandchildren with the hope that they too will find a way to expand them and collect other food connections in their own community.

(I. Winicov Harrington lives in Waldoboro and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)


Monday, October 12, 2015

THE EDIBLE PUMPKIN









The edible pumpkin

We are once again in the midst of the annual October Pumpkin Mania, centered in Damariscotta, but like ocean ripples, it spreads throughout Maine and New England.
Friday morning’s drive though Damariscotta showed the lineup of pumpkins in every size and shape ready to be transformed into works of art. The artists though had one eye on the predicted rain. Except for the black witches kettle ready to bubble and the pumpkin array as a lobster attempting to scale a wall, small tent structures were sprouting everywhere over the evolving objects of art as well as the artists. The show must go on!
When you are looking at a pumpkin in the 200 to 500 pound range, it is difficult to remember that it is a vegetable and hence edible. After all, it would take a chain saw to cut it and the flesh might be stringy enough for basket weaving. Has anyone ever roasted seeds from a giant pumpkin for a snack?  Fortunately they will sprout (unroasted) next year for aficionados to compete growing a new crop of art objects.
However, since this is a food column, I will focus on some of the less glamorous members of the pumpkin family: These are pumpkins in the 3-6 pound range, with rich, thick and tender flesh. Although there are dozens of edible varieties, excellent cooking qualities can be found in Sugar Pie and New England Pie varieties.
Peeling and cubing a pumpkin is a bit difficult, but worth it for relish, pumpkin gratin or pumpkin strudel. For most other uses, cut the pumpkin in half, scoop out the seeds and the pulp and roast face down in a 375 or 400 degree oven for 45 minutes or longer, until easily pierced with a fork. Scoop out the flesh for use in soups or mixed bakes.
                                                Curried pumpkin soup
            In a 6 quart pot sauté 2 chopped onions in 2 Tblsp. butter for 2 minutes, stir in 2 minced cloves garlic, 1 ½ Tblsp. minced fresh ginger, 1 tsp. ground coriander, 2 tsp. ground cumin, ½ tsp. ground cardamom, 1 ½  tsp. salt, ¼ tsp. red pepper flakes. Continue to cook over low heat for 2 minutes. Stir in 2 cups chicken or vegetable broth, 4 cups water, 3 cups baked pumpkin flesh and one chopped apple. Bring to boil, stir in 1 can (14) oz unsweetened (not low-fat) coconut milk and simmer for 30 minutes with occasional stirring. When slightly cooled, purée in batches. Reheat and serve with toasted pumpkin seeds scattered on top.
            Sweet and sour pumpkin relish makes a fine accompaniment to roasted meats and even chicken. This is an old recipe from my mother.
                                                Spiced pumpkin relish
            Tie in a small spice/gauze bag: 1 cinnamon stick, 6 cloves, zest of 1 lemon, 5 allspice. Dissolve 1 cup sugar in 2 cups water and ¼ cup white vinegar in an enameled pot. Add 3 cups of bite sized cubed pumpkin and the spice bag .Bring to boil and cook over medium heat 10-15 minutes, until pumpkin is softened. Remove from heat, discard the spice bag (or the pumpkin will turn grey), and fill in glass jars. Refrigerate for a week to develop flavors, but will keep refrigerated for more than a month.
            Pumpkin strudel sounded to me like a bad joke, the first time I heard of it. But a delightful German great aunt of my friend Joan in Philadelphia convinced me otherwise by serving it to us at lunch one day.  She of course did not have a recipe, but here is my adaptation and like apple strudel, it is most tasty.
                                                Pumpkin strudel
            Since phyllo dough needs to be worked quickly, assemble all the ingredients beforehand and follow the directions for thawing and handling commercial phyllo dough. The filling is for ½ package of dough.
Peel a small pumpkin, slice ¾ inch strips and cut each strip in ¼ inch slices to give you 1 ½ cups pumpkin. Set aside ¾ cup raisins and ½ cup chopped walnuts (optional). Stir together ¾ cups sugar with 1 tsp. ground cinnamon and ¼ tsp. ground nutmeg. Set aside 2 Tblsp. fine white bread crumbs. Melt 6 Tblsp. butter.
Assemble on a damp towel: spread out 3 sheets strudel, lightly brush with butter, sprinkle with a little bread crumbs, spread out 1/3  of the pumpkin and raisins (and nuts) and sprinkle with 1/3 of the sugar/spice mix. Layer with 3 sheets of phyllo dough and repeat the process. Do this the third time and fold back a bit on the short ends of the dough. Then using the towel, wrap the whole package lengthwise in a jelly roll form. Transfer to a baking pan and brush the entire strudel with lots of butter. Bake at 375 degrees for 35 to 40 minutes.
            Yes, the edible pumpkin comes in many forms. All of them delicious!
(I. Winicov Harrington lives in Waldoboro and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)



Monday, September 21, 2015

TIME FOR ROOTS



Time for roots

            Without fail the wildlife in Maine ensures that you do not forget the arrival of fall. It does not matter that the weather still does not reflect the seasons of the calendar, the wildlife knows! 
 Our house and garden sit in a sizable clearing of woods, but in and out of season we get a number of wild visitors.  In order to harvest the things I plant in the spring, it takes a variety of measures to keep ‘the critters’ out!  By end of summer these methods seem to have become old hat to them and temptation overcomes the natural wariness of deterrents.
The first sign that the arrival of fall was here was a raccoon, the size of a small bear, braking branches in one of our pear trees and gorging himself on still unripe pears. Then just this week some deer must have needed a breath freshener, since all my flat leaf and curly parsley was munched to the ground.


 The signs were clear, if there was to be any harvest of beets and carrots, it had to happen now.
So, when the kitchen counters are covered with root vegetables, it is time to think of favorite recipes for them. Although root vegetables will be with us for months to come, the first harvest has the freshest taste. Root vegetables provide a change in menus from summery greens, and some of the recipes can be served either warm or cold, thus yielding a substantial salad dish.
                        Roast beets with carmelized onions and feta
Roast red or yellow beets wrapped in aluminum foil for 40 minutes at 400 degrees, or longer if beets are large. Peel when beets are slightly cooled. If beets come with greens attached: remove the greens before roasting, wash and set aside. OR – drain a can of whole beets and pat dry. Cut beets in half and in wedges to make 2-3 cups.
Vinaigrette: mix together 1 tsp. chopped capers, 2 Tblsp. cider vinegar, 1 tsp. Dijon mustard,  ¾ tsp. salt, ¼ tsp. pepper, 3 Tblsp. olive oil
To carmelize onions:  cut 2 large quartered onions in thick slices and sauté on medium heat in 2 Tblsp. light olive oil for 20 minutes, stirring frequently. If  beet greens are also to be used in the dish, heat 1Tblsp. olive oil in a medium pan and stir fry the cut greens with 1 clove of minced garlic for a couple of minutes, add ¼ cup broth, cook only until all liquid is evaporated and set aside.
To assemble the dish:  Toss carmelized onions with the vinaigrette, then the beets, add the cooked beet greens (if used) and finally ½ cup crumbled feta cheese.  Spread all in a shallow bowl and garnish with 1/3 cup toasted pine nuts. This dish can be eaten hot or at room temperature. If made ahead and reheated, garnish with pine nuts just before serving.
            Carrots are one of the most versatile vegetables in the kitchen to be eaten raw with dips or a snack, basis for soups alone or in combination with other vegetables, they are great as part of a mixture of roasted vegetables,  in salads in combination with cabbage or coarsely shredded with a slightly tart dressing combined with raisins. However, when you dig up a whole row of carrots from the garden, there is always the question what to do with some of the tiny carrots that did not grow too well because of dry conditions or the gardner’s lack of diligence in thinning the row during the growing season.
 My solution has been to make curried carrots as a slightly tangy side dish to accompany chicken or pork. This can be made equally well with peeled normal size carrots cut in two inch pieces and then each piece cut in half or quartered depending on the size of the carrot.  With any tiny carrots 2 -2 ½ inches in length, it is only necessary to cut both ends and do a quick hand scrub in cold water. No peeling is required, since the carrots are quite tender.
                        Curried baby carrots
Scrub, trim and blot dry 2-3 cups of baby carrots. In a medium pan melt 3 Tblsp. butter, stir in the carrots, ½ cup chicken or vegetable broth, 1 tsp. or more curry to taste,  ¼ tsp ground cloves, ½ tsp. salt and ½ tsp. sugar (optional). Cover tightly and cook on medium heat for 10 minutes. Remove cover, stir in 2 tsp. rice vinegar and continue to cook until all the liquid is evaporated. Serve sprinkled with minced parsley.
These colorful roots will grace our table for months to come.
(I. Winicov Harrington lives in Waldoboro and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)






Monday, September 7, 2015

'Ai revoir' Summer





Au revoir’ Summer

            Goodbye and even farewell are words with such a feel of finality about summer, that it is more pleasant to use the French equivalent, which at least implies a repeat encounter. As the days get shorter, in the words of Anderson-Weill September Song “the days dwindle down..”, it is tempting to slip in nostalgia about summer.
Thinking about daily menus the nostalgia is likely even to extend to musing about the feeling of relaxed summer meals and bright colors and fresh tastes of the season. Labor Day came late this year, so there is really no need to give up all those tastes of summer yet, especially since the weather this year seems to be ‘topsy-turvey’ with Maine summer temperatures in September.
Fortunately the garden does not quit until frost, so there are still cucumbers, tomatoes and naturally zucchini. With the mild weather, the traditional salad-soup gazpacho is a refreshing addition to any meal. We alternate between the traditional ‘red gazpacho’ and the somewhat milder form of ‘white gazpacho’ at our house.
                        White gazpacho with almonds
Peel and roughly cut in pieces 1 medium zucchini and 2 medium cucumbers. It is unnecessary to peel thin skinned cucumbers. Heat 2 cups of chicken broth to boiling, cook zucchini for 2 minutes, then add the cucumbers and cook for an additional 2 minutes adding 1 minced garlic clove. Cool slightly and in batches blend with 1 additional cup chicken broth and 3 cups yoghurt. Adjust seasonings to taste with: 2-3 Tblsp. white wine vinegar, salt and pepper. Stir in 2 tomatoes that have been peeled (immerse in boiling water for 30 seconds for easy peeling), chopped and drained of juice: ½ cup thinly sliced scallions, ½ cup finely cubed cucumber, ¾ cup blanched slivered almonds, ½ cup (loosely packed) chopped parsley. Garnish with croutons and chopped parsley.
Stone fruits like peaches and plums seem to gather the late summer sunshine at their best.  Unfortunately my peach tree had gone on its biannual vacation this year and while I was surprised to discover a single peach last week, my joy was short lived. Our resident chipmunk took it as his right to harvest our one peach. Fortunately farmers markets and stores have more reliable sources of peaches, so a peach crumble was still possible for a recent gathering.
                        Peach and pecan crumble
Prepare crumble by combining in a food processor ¾ cup flour, ½ cup sugar, ¼ cup pecans. Pulse until nuts are finely chopped, add 6 Tblsp. butter in chunks and pulse until butter still shows small lumps. In a large bowl combine ¼ cup orange juice, 1 Tblsp. lemon juice and grated peel of a lemon. Blanch 6-7 large peaches for 30 seconds in a pot of boiling water, peel, pit and slice each in 8 slices, dropping them in the citrus juice to coat and prevent discoloration. Pour all in a 8x13 baking dish, Top with ¾ cup brown sugar; 2 Tblsp. cornstarch mixed with 2 Tblsp. white sugar, ½ tsp. ground cinnamon and ¼ tsp. ground ginger; ¾ cup pecan halves. Toss all ingredients together to distribute evenly in the baking dish. Press the crumble with your fingers to make coarse lumps and top the fruit with it evenly. Bake at 350 degrees for 40 minutes. Serve warm or room temperature with dollops of whipped cream.
The coming crisp fall air and the sight of colorful baskets of apples from local orchards will soon chase away summer nostalgia, but in the meantime summer flavors are here for us to savor a bit longer.
(I. Winicov Harrington lives in Waldoboro and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)