Saporito and her husband, Michael, are the parents of Michael, age seven, and Nicole, age five. Raising two youngsters and having a job can be difficult and influenced her decision to work the late shift at the store.

“It’s why I work the hours that I do, to be with the kids,” she said.

Saporito has been a West Milford resident for about five years and has worked in ShopRite for three years, starting off as a cashier. While she’s on her feet for hours at a time, she enjoys chatting with the customers and hearing about what’s happening in town, talking about children, listening to customer’s problems at times.

“I don’t mind the standing. I really get to know people,” she said.

While you will still find Saporito on the register, she now also works at the customer service counter and has been trained in bookkeeping at the store. She enjoys the change from job to job, she said.

While her favorite way to spend a day off would be to just get some sleep, she spends the bulk of her spare time with her children, doing homework, playing, enjoying their time together. She would very much like to take the children to Colombia to meet their grandparents, but that’s not so easy to do.

“It gets worse every year because they change the laws. It’s hard to get into the country,” she said.

She hasn’t seen her parents in eight years so phone calls, e-mails and exchanging photographs will have to do for now.

Saporito is a big fan of West Milford. She believes it is a family-oriented town, and she appreciates all that is done for the children here.

She likes to cook and will make Colombian food on occasion. Her husband is Italian and she still doesn’t see the need for “all that tomato sauce,” she said. She has submitted a favorite steak recipe - no tomato sauce involved.

Bistec Adobado

1 lime, juiced

1 tsp. minced garlic

1 tsp dried oregano

1 tsp. ground cumin

1 can (7 oz.) chipotle peppers in adobo sauce

2 lbs. top sirloin steak

Salt and pepper to taste

In small bowl combine lime juice, garlic, oregano and cumin

Finely chop 2 tbsp. of chipotle peppers and add to mix

Taste for spice, add some adobo sauce from can, as desired

Pierce meat with a knife several times, sprinkle with salt and pepper

Pour sauce over meat, turning to coat evenly

Cover and marinate in refrigerator for 1-2 hours

Lightly oil barbecue grill and preheat to high heat

Cook until done to taste

If cooking indoors, preheat oven to 375 degrees and broil to taste

Serve with favorite salad or side dishes. Makes four servings

Print this story
Email this story