Stumblebum Beer
stumblebumbeer.com
Gift of Life
giftoflifemichigan.org
Welcome Moxie Moo Moo, Scout, Toby Miss Lady
One of these inductees hid in a basement until Animal Control rescued her and now has a great home!
Welcome Gracie, Bella, Roxy Mae
A majestic kitty and two pups start off Saturday's Animal House
Community Activist Dice Clark
Instagram // @diceclark413
Dorsey School
lp.dorsey.edu
Craig's Coffee
craigs.coffee laketrust.org
A Wild Night Out Gala Fundraiser
vadcares.org
Chef Marci bakes up delicious brie puff pastry for Valentine's Day
Baked Brie in Puff Pastry Serves 10-12 Ingredients: 1 sheet puff pastry, thawed but chilled. All-purpose flour for rolling. 1 (8-12 oz) round brie cheese, 5-7 inches in diameter. 1 large egg, beaten. Optional extras: jam preserves, cranberry sauce, roasted nuts and honey, or jalapeno jelly. Baguette slices or crackers for serving. Instructions: 1.) Arrange a rack in the middle of the oven and heat oven to 400 degrees Fahrenheit. Line baking sheet with parchment paper and set aside. You can also bake your brie in a pie plate. 2.) Dust a work surface with small amount of flour. Unwrap 1 sheet of puff pastry and place it on the flour. Coat rolling pin with small amount of flour and roll out puff pastry into 11 inch square (approximately). 3.) Place 1 round of brie in the middle of the pastry. Add toppings. Fold corners over brie. Gently press the edges against brie and straighten up sides. 4.) Place wrapped brie onto baking sheet or pie plate. If pastry is warm and no longer cool to the touch, place in refrigerator for approximately 10 minute or until it's time to bake. 5.) Brush pastry all over with beaten egg. Do not let egg puddle under brie. 6.) Bake until pastry is deep golden brown, 35-40 minutes. 7.) Set aside to cool for 5-10 minutes. 8.) Use parchment paper to transfer brie to serving plate. If baked in pie plate, transfer straight to serving plate. 9.) Arrange sliced baguette or crackers around brie. Serve while warm. Cupid's Cloud Raspberry & Cream Dessert Ingredients: Whipping cream Sugar Vanilla Frozen raspberries Instructions: 1.) Using mixer, mix whipping cream, 1 tbsp of sugar and vanilla. Set aside. 2.) In a food processor, blend frozen raspberries and 1/2 cup of sugar. 3.) Once raspberries are blended, fold them into whipping cream. You can use a spatula. 4.) Evenly distribute dessert between 4-5 dessert cups or glasses. 5.) Refrigerate leftovers.
Black Tech Saturdays returns to Detroit
The city's best and brightest in technology and science gather to talk about A.I. innovation and the "belonging" blueprint.
Capuchin Soup Kitchen's bakery offers delicious Valentine's Day treats
On The Rise Bakery and Cafe offer cozy vibe to customers.
Vesey Lane Goods, LLC honors black history change makers during special grand opening celeration
Detroit home goods store honors prominent women in black history and local artists.
Hegira Health recognizes Teen Dating Violence Awareness Month
If you or someone you know is a victim of dating violence or any kind of abuse, please call: Domestic Violence Hotline, 1-800-799-SAFE National Teen Dating Abuse Hotline, 1-866-331-9474 National Sexual Assault Hotline, 1-800-656-HOPE
Girl Scouts of Southeastern Michigan share cookie dessert recipes
Girl Scout cookie booths are now open for business. Check gssem.org for location informaiton.
Local financial consultant explains the importance of having a tax strategist
Tax strategists can help consumers plan ahead and navigate deductions and debts.
Dating Coach Sabrina Zohar Talks Self-Love and Relationship Advice
Dating Coach and Podcast Host Sabrina Zohar Shares Insightful Tips on Cultivating Self-Love and Strong Relationships with Fox 2's Ronia Shamona
Wine recommendations for Valentine's Day
Jim Lutfy from The Fine Wine Source recommends wines ahead of Valentine's Day
Korean Style Wings
A 4oz serving of these Korean Style Wings comes out to be around 842 total calories. 32g of protein, 90g of carbs and 39g of fat. I calculated this with light brown sugar to reduce some of the carbs. If you use 4oz boneless skin less chicken breast you can bring down the fats and add some more protein to this meal.
Featuring Hook’s Lobster & Shrimp Risotto Arancini
Featuring Hook’s Lobster & Shrimp Risotto Arancini: This meal is packed with protein. With a total of 145g of protein & 2,045 total calories! This meal has such a high protein intake due to the 8oz lobster tail, 6 jumbo shrimp, large amounts of grated parmesan cheese, and beaten eggs. The carbs for this meal are mainly from the arborio rice and panko. And the fats come from the butter, parmesan cheese, eggs, and vegetable oil for frying. We are now open at Hook for the 2025 season! We are featuring some new recipes, condensed our menu, upgraded our wine & cocktail list, and excited for everyone to meet our new General Manager! If you are looking to host a large event / party put in an inquiry via our website and I will personally reach out to get you booked.
Bean Dip with Sour Dough Toast
Bean Dip with Sour Dough Toast: Ingredients: - 2 large heads Escarole - ½ Cup Extra Virgin Olive Oil (preferably Sicilian or Spanish) - 4-5 Large Garlic Cloves - 1 tsp Pepper Seed - 2 16oz Cans Cannellini Beans (rinsed) - 2-3 Cups Chicken Stock (you can use water but I prefer Chicken Stock) - 1 Cup Fresh Graded Pecorino Romano (or Parmesan) - 1 Loaf of Sour Dough Bread (preferably with Sesame Seed cut into 1 inch or ¾ inch thick slices Recipe Serves 5-6: 1. Take 3 tbsp Extra Virgin Olive Oil and 4-5 crushed cloves of garlic and dump them into the olive oil. Lightly brown them with a tsp of pepper seed 2. Take your two heads of escarole chop into 1-inch pieces and wash thoroughly three times 3. Once the garlic is starting to brown, you add your escarole into the sauteed pan and cover for 3 min 4. While the escarole is covered in the pan, you're going to open up 2 cans of cannellini beans and rinse thoroughly through a sieve 5. Remove lid stir to make sure that the garlic is not burning to the bottom of the pan and add your beans and 2 cups of chicken stock 6. Turn to a low, simmer and cover 7. At that time, take your Pecorino Romano and start grading it fresh 8. Checking every 5 to 6 min for 20 min to make sure that nothing is burning or sticking to the pan 9. The beans should start releasing some starch into the greens and it will start thickening up on its own. That’s when you know it’s ready. Some Italians add sugar to this recipe, but I don’t think it needs it. I like the slight bitterness of the escarole 10. Next, you’re going to take a loaf of sourdough and cut them into three-quarter inch slices and you’re going to warm your cast-iron skillet or nonstick pan to medium heat and drizzle olive oil so the whole bottom of the pan is covered with olive oil. Now place each slice of sourdough on the frying pan and allow it to slowly toast. Takes about 3 to 5 min. Be patient, don’t have the heat too high because it’ll burn. Once you get that nice golden-brown finish on the one side, you flip it to the other side and immediately fresh grade your parmesan, or pecorino Romano on top of the warm bread, turn the frying pan off and let it sit. 11. Grad two medium bowls and a ladle and ladle the beans and greens into a bowl. Add some fresh grated parmesan or pecker remodel to it and a little more pepper seed. Take it across the bread. Get in there and go to town. Bone Appetite!