Mornings

Deena Centofanti, Maurielle Lue and Ryan Ermanni decorate this year’s Gardner White Twinkle Town tree, hoping to defend their title as Twinkle Town champs.

Holiday meal planning is kicking into high gear, and Busch’s Fresh Food Market is offering a helping hand with its annual "Tastes of the Season" weekend. It takes place Saturday, Nov. 14, and Sunday, Nov. 15, from 11 a.m. to 3 p.m. across all 16 southeastern Michigan locations. For roasting 1 lb Brussels sprouts, trimmed and quartered, 1 Delicata squash (1 lb 4 oz), trimmed, halved, seeded; cut into 1/4-inch half-moons 2 Honeycrisp apples, cored; diced just under 1/2 inch, 5 oz pancetta, diced, 2 tbsp extra virgin olive oil, 2 tsp salt, 1 tsp ground black pepper. Apple pie ricotta: 16 oz ricotta, 6 oz apple butter, 1 tsp apple pie spice. For assembly: 8 oz pickled beets, drained 4 tbsp candied walnuts, 2 tbsp apple cider vinaigrette. 1 Heat oven to 350°F. Toss sprouts, squash, apples and pancetta with oil, salt and pepper. Spread in a single layer on baking sheets. Begin checking at 15-18 minutes; continue until squash is tender, sprouts browned, apples lightly colored and pancetta cooked and crisp. 2. Blend Mix ricotta, apple butter and apple pie spice until smooth Refrigerate until assembly. 3. Cool and dress Allow roasted mixture to cool. Serve at room temperature, gently folding in vinaigrette just before serving. 4. Plate Divide ricotta mixture among four plates. Top with roasted mixture, 2 oz beets and 1 tbsp candied walnuts per salad.

Donations are being accepted through December 31st to provide warm beds for children in need.

Charlotte Hobbs, R.N. & Care Manager shares ways to avoid overeating during big  family meals.

Michigan Humane presents Beaufort for adoption

Serves: 1–2 people Prep Time: 20 min. Cook Time: Approximately 2 hrs. Ingredients  Quail: - 2 whole quail, breasts and legs separated - 1 TBS olive oil - 1 TBS unsalted butter - 1 garlic clove, crushed - 2 sprigs fresh thyme - ½ c chicken stock - Salt and pepper, to taste Creamy Polenta: - ½ c polenta - 1½ c chicken stock - ½ c whole milk - 1½ TBS  butter - ¼ c grated Parmesan cheese - Salt & pepper, to taste Riesling-Plumped Raisins: - ¼ c golden raisins - ½ c Leelanau Peninsula Riesling - 1½ tsp honey - ½ tsp fresh lemon juice Crispy Leeks & Potatoes: - 1 small Yukon Gold potato, thinly sliced or julienned - ½ leek, white and light green portions thinly sliced - Neutral oil for frying - Sea salt  to taste Instructions 1. Slow-Cook the Quail Legs Preheat oven to 300°F. Season quail legs with salt and pepper. Heat olive oil in an oven-safe pan and lightly brown the legs. Add garlic, thyme and chicken stock. Cover and cook in the oven for 1½–2 hours until tender. 2. Prepare Riesling Raisins Combine raisins, Riesling and honey in a small saucepan. Simmer gently for 10–15 minutes until raisins are plump and the liquid has slightly reduced. Stir in lemon juice. Set aside. 3. Make Creamy Polenta Bring chicken stock and milk to a simmer. Slowly whisk in polenta. Reduce heat and cook for 25–35 minutes, stirring frequently until creamy. Finish with butter, Parmesan, salt and pepper. 4. Crisp Leeks & Potatoes Rinse the sliced potatoes to remove excess starch. Dry potatoes and leeks thoroughly. Heat oil to 350°F. Fry potatoes until golden and crispy, approximately 3–5 minutes. Fry leeks separately for 1–2 minutes until lightly golden. Drain and season with sea salt. 5. Sear Quail Breasts Season breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear skin-side down for 2–3 minutes. Flip, add butter and thyme, and baste for another 1–2 minutes, or until the internal temperature reaches 165°F. Rest briefly.

Our little "Lions" making an appearance on game day! Animal House is sponsored by Michigan Humane

Our famous celebrity named pups make it to Animal House, sponsored by Michigan Humane

Johnny Prep, owner and Executive Chef at Alchemi and Johnny’s Speakeasy, shares a giant meatball recipe paired with Farfalle pasta. 

Pianist and composer Charu Suri is bringing her groundbreaking musical fusion to downtown Detroit for a four-night residency at historic Cliff Bell’s. Performance times, ticket details, and dinner reservation information for the four-night run can be found at cliffbells.com.

The busy holiday shopping season brings incredible savings, but it also opens the door for scammers targeting eager gift buyers. Emily Sutton, marketing director at Public Service Credit Union, discussed the biggest holiday fraud traps to watch for ahead of Black Friday and Cyber Monday.

Soul Cafe, located inside the Friendship Circle Farber Center, shares a recipe for Challah Stuffing for the holidays. For more on Soul Cafe or the Friendship Circle visit, friendshipcircle.org.

Amazon and the Ascend Foundation have teamed up for a massive holiday giveaway. Christmas in November: Day of Giving is happening on Sunday, November 8th, at the Pontiac Academy of Excellence Gymnasium. Doors open at 3PM. For more visit, theascendfoundation.org.

Couples can enjoy a romantic night out and help provide winter essentials for kids.

Detroit non-profit collecting food for families in need through December 6.

Michigan ranks among the nation's top producers of apples and pumpkins, making autumn the ideal time to take advantage of fresh, locally harvested crops. Ashley Popovic, a registered dietitian with Blue Cross Blue Shield of Michigan, joined Good Day to highlight the nutritional power of seasonal staples like squash, sweet potatoes, and Brussels sprouts.

More than 20 Eastern Michigan University students have teamed up to bring "Hack the Nest" to campus on Nov. 14–15, marking EMU's first student-led flagship hackathon. Founder and president Chanuth Jayatissa alongside vice president Melvin Chirag gave us a preview of the event.

The Red Wings are getting some new duds. The NHL and Fanatics, revealing the team's Hometown Remix Jerseys which will be worn for five home games this season. You can also buy merchandise inspired by the jerseys at, shop.nhl.com.

$1 from each individual Chocolate Chunk Cookie sold, and $5 from each six-count, will be donated to the Capuchin.