ATLANTA - Gardening With Gurvir: Thanksgiving and Holiday Tablescapes with Pike Nurseries. Click here for more.
Morgan Brian Women's World Cup Champion from St. Simons joins us to talk about an upcoming soccer clinic for Georgia Soccer. For more information on Georgia Soccer click here.
Good Day Atlanta Pet of The Day from Operation Second Chance and Gwinnett Jail Dogs for more click here.
Marietta Square becomes a winter wonderland this season: It's already one of the North Georgia's most beautiful historic downtown squares. Now, Marietta Square is getting a holiday makeover, including its first-ever outdoor ice skating rink. The rink opens Friday, November 20th in the center of Glover Park. Rink admission is $12, which includes rental skates. The rink will be open seven days a week, at the following hours:
Mondays-Thursdays: 4:30 p.m. to 10 p.m.
Fridays: 4:30 p.m. to 11 p.m.
Saturdays: 10 a.m. to 11 p.m.
Sundays: Noon to 10 p.m.
Meanwhile, mark your calendars for Thursday, December 3rd -- Santa Claus will visit the square that evening, just ahead of the lighting of the Christmas tree (which takes place at 6 p.m.).
Good Day Atlanta's Paul Milliken couldn't wait to get a look at the new ice skating rink and hear about all the upcoming holiday activities, so he spent the morning at Marietta Square getting this year's "Santa scoop."
For more information click here.
Flip burger boutique joins us for Burger's With Buck Lanford and will show us how to make a "Turkey Dinner Burger." For more information on Flip burger boutique click here.
Turkey Dinner Burger
2 tbsp butter
1 oz. Sage
1 pound mascarpone cheese
1 tsp salt
Melt butter in a skillet, add picked sage leaves and cook until crispy. The butter will also brown. Cool completely then mix well with cheese and salt.
½ quart white vinegar
1 cup sugar
1 cup yellow onion (sliced thin)
Bring vinegar and sugar to a boil until sugar is dissolved. Cool completely and pour over sliced onions. Marinate overnight. Drain liquid and toss onions with flour then cook in oil at 350 degrees until golden brown. Season with salt.
Candied cranberry mayo
4 oz. Cranberries
¼ cup sugar
½ cup water
1 tsp cinnamon
1 pinch salt
½ orange (zest and juice)
Bring all to a boil except cranberries. Add cranberries until they pop. Do not let the cranberries over cook. Pull cranberries out of liquid and reduce your liquid mixture by ¾ and pour over cranberries. Cool completely together. Add to 2 cups mayo. Mix well but be careful to not break up the cranberries.
Toast bun until brown. Then put mascarpone cheese mix on bottom bun. Place raw spinach on top of cheese. Season turkey burger with salt and pepper, sear in a hot skillet until fully cooked. Top with cranberry mayo and fried pickled onions.
Assembling the burger:
· bottom bun
· 2 oz. sage mascarpone
· 2 oz. fresh spinach
· Turkey burger-salt and pepper
· 1 oz. candied cranberry mayo
· 1 oz. fried pickled onions
· top bun