I don't know much about the 7-8 ladies who presented the “Inspire” A Tribute to Michael Jackson performance last night at Bryant Lake Bowl.
I do know they had a lot of heart, and paid tribute to Michael Jackson with humor and respect.
The dancing was inspired and authentic, and a couple of the routines, especially Dirty Diana, were totally solid.
There's another performance tonight:
http://www.bryantlakebowl.com/calendar/shows/%E2%80%9Cinspire%E2%80%9D-tribute-michael-jackson
[where: Minnesota, Minneapolis, Twin Cities, 55418]
Black Garlic Smashed Taters
The kind folks at Marx Foods sent me some amazing black garlic to sample awhile back. There's something about garlic and smashed potatoes that makes me happy, so I thought to myself, "how about black garlic smashed taters?"
Black garlic is amazing. It's got a sweet, umami flavor that packs a lighter punch than conventional garlic. It is, in fact, conventional garlic, but it has been fermented at a high temperature for a month, resulting in softened, sweetened, and blackened cloves. Read all about it black garlic here.
Here's how to make the black garlic spuds:
* 3 pounds waxy potatoes, quartered and boiled until tender
* 2 cups half and half
* 3 tbsp butter
* 6 cloves black garlic mashed into bits
* 5 ounces Cheddar
* salt and pepper
Directions:
Boil potatoes until tender. Drain the pot. Leave spuds in pot.
While that boils, smash up your black garlic.
In a saucepan, warm half and half and butter to a light simmer. When it gets to simmering, turn off the pot and pour it over the spuds. Mash together. Fold in cheese, garlic, salt and pepper to taste.
I served mine up with pork tenderloin and green beans.
Black garlic is amazing. It's got a sweet, umami flavor that packs a lighter punch than conventional garlic. It is, in fact, conventional garlic, but it has been fermented at a high temperature for a month, resulting in softened, sweetened, and blackened cloves. Read all about it black garlic here.
Here's how to make the black garlic spuds:
* 3 pounds waxy potatoes, quartered and boiled until tender
* 2 cups half and half
* 3 tbsp butter
* 6 cloves black garlic mashed into bits
* 5 ounces Cheddar
* salt and pepper
Directions:
Boil potatoes until tender. Drain the pot. Leave spuds in pot.
While that boils, smash up your black garlic.
In a saucepan, warm half and half and butter to a light simmer. When it gets to simmering, turn off the pot and pour it over the spuds. Mash together. Fold in cheese, garlic, salt and pepper to taste.
I served mine up with pork tenderloin and green beans.
Welcome, Gabriella!
Thanksgiving this year was all about the baby.
We finally had a chance to meet our new niece, Gabriella.
She is healthy and feeling fine at 6 weeks.
Highlights:
[where: Minnesota, Food, Minneapolis, Twin Cities, 55418]
We finally had a chance to meet our new niece, Gabriella.
She is healthy and feeling fine at 6 weeks.
Highlights:
- I fed her twice and she didn't puke on me.
- She likes to cuddle up close, which is adorable.
- She like to sleep and eat, which works well on Thanksgiving.
- She rocks Packer fan attire.
- She smiled when gerg held her.
[where: Minnesota, Food, Minneapolis, Twin Cities, 55418]
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