Show Info. - 12/12/17

Accessorize Holiday Hair
Drybar
480 Howe Ave
Sacramento
(916) 403-0607
http://www.thedrybar.com
Check This Out: Grilleye
$89.99
https://www.grilleye.com
Kelly Symone
Give New Year a boost!
Holistic Health Coach
916-243-0385

Best Holiday Hair
https://www.supercuts.com
Puppy as a Gift?
Bradshaw Animal Shelter
3839 Bradshaw Rd.
Sacramento
http://www.animalcare.saccounty.net
Art Show
Sat, Dec 16
7-10:30 pm
Congregation B'nail Israel
http://www.bnais.com
New Year's Eve Masquerade Ball
Sunday, December 31
8 PM - 2 AM
Revival at the Sawyer
500 J Street, Sacramento
Tickets & VIP Booth Reservations Online
http://www.revivalsacramento.com
Smart Box for Tots Delivery
Sacramento Children's Home
http://www.kidshome.org
Manly Minute: 5 Multicultural Celebrations
https://www.mnn.com/family/family-activities/blogs/multicultural-winter-holiday-celebrations
Korean Fried Christmas
https://www.thecheesecakefactory.com/
Korean Fried Cauliflower Recipe
2 cups Cauliflower Florets, cut into ¾" to 1" pieces
4 tsp Rice Flour
1/8 tsp Baking Powder
1/8 tsp Coarse Salt
Pinch Black Pepper, ground
½ cup Rice Flour Batter*
1/2 cup Korean Chile Sauce
1/2 tsp Green Onions, sliced 1/8"
1/8 tsp Lime zest, minced
1/8 tsp Black/White Sesame Seeds
1 wedge Lime,
2 fz. Ranch Dressing*

• Place the cauliflower pieces, rice flour, baking powder, salt and pepper (pinch) into a small mixing bowl and toss to incorporate. Do not discard any excess flour.
• Ladle the rice flour batter into the bowl and fold to incorporate.
• Fry the cauliflower pieces at 350 degrees until golden brown and crispy (approx. 4 mins.). Drain over the fryer and transfer to a plate lined with paper towels.
• Heat the Korean chile sauce in a non-stick sauté pan set over medium heat and bring to a simmer.
• Add the cauliflower into the pan, tossing to incorporate.
• Mound the cauliflower into a bowl.
• Sprinkle the green onion, lime zest and sesame seeds evenly over the cauliflower.
• Sprinkle the lime zest evenly over the cauliflower.
• Ladle the ranch dressing into a small dish and serve on the side with the lime wedge.

Serves 2
*Many great recipes available online

Korean Chile Sauce
1/2 cup Kalbi Sauce*
1/4 cup Honey
2 Tbls Kecap Manis
3 Tbls Korean Chile Paste (Gochujang)
1 Tbl Garlic, minced
1 Tbl Ginger, peeled, minced
1 Tbl Granulated Sugar
2 tsps Apple Cider Vinegar
1/2 tsp Sesame Oil
1/4 tsp Sriracha

• Place all ingredients into a blender and process until incorporated and smooth, scraping the sides occasionally to ensure even blending.