“Illuminate Woodland” Holiday Lights Contest
Deadline to Sign Up using the written form is: Saturday, Dec 14, 2019, by 4 p.m.
You can return this form to Visit Woodland at the address below. OR enter online at visitwoodland.com/holidaylightscontest/
Visit Woodland 405 Main St. Woodland, CA 95695 530-668-8839 http://www.visitwoodland.com

Free Tacos For A Year
http://www.deltaco.com

12 Days of Midtown
Thru December 12
http://www.exploremidtown.org/12-days-of-midtown

Woodbridge’s Wine Country Christmas
Dec 14, 2019 12-4pm
Historic Downtown Woodbridge; 18911 N. Lower Sacramento Rd Woodbridge, Ca
Free
We have a facebook page and group Wine Country Christmas and if people want to join the group we will have pictures from the event available in the group.

Fitness Tech Gift Ideas
https://www.californiafamilyfitness.com/

Hyperice Hypervolt
Various models retail between $350-$450 https://hyperice.com/hyperice-holiday

Hyperice Hypersphere Mini Madness
Retails between $75-99
https://hyperice.com/hypersphere-mini

SKLZ AccuStick
$19.99
https://sklz.implus.com/products/gift-guide/sklz-accustick

SKLZ Massage Bar
$29.99 https://sklz.implus.com/products/gift-guide/sklz-massage-bar

EMIGH’S OUTDOOR LIVING
3535 El Camino Ave
Sacramento
(916) 486-9500

Home

‘The Go-To Girlfriend™
http://www.thegotogirlfriend.com
twitter.com/gotogirlfriend
instagram.com/gotogirlfriend

Santé at Fairmont Sonoma Mission Inn
Breakfast (Mon-Fri only) 7:00am – 11:00am
Weekend Brunch (Sat & Sun only) 7:00am – 1:00pm
707 938 9000
http://www.fairmont.com/sonoma

Duck Confit Hash Recipe

4 Poached farm eggs

2 Legs of Duck Confit, shredded

1 Yellow bell pepper dice

1 Red Bell Pepper dice

½ red onion dice

1T Chives sliced

3 T Scallions sliced

20 pcs Tater tots, crisped and cooked through

Hollandaise sauce

Salsa Verde

  • 2 T mint
  • 2 T parsley
  • 2 T basil
  • 2 T Chives
  • 4 T EVO
  • 1 t lemon zest
  • 1T garlic chopped finely

 

Method:

  1. Saute peppers and onions until soft, add duck confit and fry until crispy.

  2. Add tater tots and mash until  it resembles a hash.

  3. Finish with chives and scallions.

  4. Poach 4 eggs to preferred doneness.

  5. Split the hash between to bowls, add 2 eggs each.

  6. Spoon hollandaise over eggs and drizzle salsa verde.

  7. enjoy

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