November ‘2017’


Hard to believe, Thanksgiving is right around the corner. Performances this past month included the Nordlof Center in Rockford, and a fun evening at a Swedish restraraunt,  where, tho Not Much Room, the patrons seemed to create a dance floor between the booths and tables!
 
 
Hope to see many of you at our luncheon show at Chandler's Chop House in Schaumburg, November 16th.  Please check our website for more information as reservations are required.  On the 19th we'll be back at the Nordlof Center with the 4 Icons show, and you can purchase tickets at the door, or call for reservations. 
 
 
Janet and I enjoyed a couple outings with friends.  One day on a paddle boat floating down the Rock River, then touring a castle in Oregon and a quick late lunch at one of our favorite venues that we perform at, White Pines State Park.  Another get-away with friends to the Amana Colonies in Iowa.  A relaxing day strolling in and out of speciality shops, stopping to partake in a few wine tastings along the way.
 
Now, it's back to work, and as always, Thanks for letting us do what we love!
 
Happy Thanksgiving
 
This just might become a favorite.
 
CRANBERRY PECAN SQUASH
1 Acorn Squash
2 Cups Frozen Cranberries
1/4 Cup Frozen Orange Juice
1/2 Cup Brown Sugar 
1/2 teaspoon Cinnamon 
2 Tablespoons Chopped Pecans
 
Preheat oven to 400°.  
To soften the shell of the squash, pierce with a knife, heat in the microwave for 2 minutes.
When cool, cut squash in half, lengthwise and remove seeds.  Place cut side down on a lightly oiled baking sheet.  Bake in the oven for 35 minutes.
Cook cranberries for 10 minutes in a saucepan with orange juice, brown sugar & cinnamon on medium heat.  Place cranberries filling inside the roasted squash halves.  Sprinkle with nuts and bake at 400° for an additional 12 minutes.
Enjoy.
 
WINE CORNER
 
Red fruit flavors mimic the tartness of a cranberry sauce and matches well with Autumn spices such as cinnamon,  allspice & cloves .
Light tannin & moderate acidity pair perfectly with the texture & intensity of turkey.
Subtle, earthiness compliments the earthy umami-rich flavor of the gravy.
 
     ZINFANDEL
Brown Spices
Smokey Flavors
Bold & Rich
 
     PINOT NOIR
Red Fruit Flavors
Crowd Pleaser
Light Bodied
 
      BEAUJOLAIS
Juicy Fruit Flavor
Earthy Finish
Franco-pile
 
      RHONE BLENDS
Dried Red Fruit
Versatile Pairing
Medium Bodied 
 
      CHAMPAGNE
Perfect
Creamy Bubbles
Palate Cleanser
 
      SANCERRE
Herbal Flavors
Pairs well with Green Beans
Palate Cleanser
 
AMARONE
Red Cherry Flavors 
Rich Chocately
Full Bodied
 
HAPPY THANKSGIVING, ENJOY YOUR FAMILY & FRIENDS