Good Day Atlanta viewer information December 6, 2018


Snow tubin’ away again in Margaritaville :Snow isn’t always a given in North Georgia, but this holiday season, families have a guaranteed opportunity to visit a true winter wonderland thanks to Margaritaville at Lanier Islands.


Margaritaville at Lanier Islands is the popular lakeside spot inspired by the lyrics of crooner Jimmy Buffet — and starting today, the destination is unveiling some holiday treats to the tune of a $3.5 million investment.  Brand-new this year is License to Chill Snow Island, featuring an ice-skating rink, snow play areas (yes, snowball fights are allowed!), carnival rides, and a snow tubing hill that’s being billed as the fastest in North America.  The long-running Magical Nights of Lights holiday exhibit also returns, bringing seven miles of lights to Margaritaville at Lanier Islands, including a new display called — in true Buffet fashion — “It’s 5 o’Clock Somewhere.”


These winter-themed attractions are scheduled to run through February 24, 2019, with tickets to License to Chill Snow Island starting at $24.99 and entrance to Magical Nights of Lights at $43 per vehicle.


Good Day Atlanta’s Paul Milliken heard the words “snow tubing” and immediately made plan to spend the morning at Margaritaville at Lanier Islands.  Click the video player above to check out his wintry adventure! 




Saving time with pressure cooking:  Bren Herrera is the author of the cookbook "Modern Pressure Cooking,"and stops by Good Day Atlanta to demonstrate how you can make a delicious and healthy recipe in the fraction of time by using a pressure cooker.  For today's Oxtail recipe see below.  For more on Bren Herrera click here. 


Cuban Braised Peppered Oxtail
3 lbs.  oxtail
1/4 cup olive oil
2 teaspoons kosher salt
1½ cups tomato sauce or 3 medium tomatoes, pureed
1 bottle of good quality red wine 
1 red bell pepper, cut into 1/2 inch strips
1 Spanish onion, cut into 1/2 inch strips
5 cloves garlic, minced
3 tablespoons red wine vinegar
2 teaspoons red pepper flakes
1/2 teaspoon ground cumin
1 teaspoon dried oregano
2 sprigs thyme
1 bay leaf
Clean oxtail, minimally trimming excess fat with paring knife. Some fat is good – it will render and add flavor to the sauce.
In 6-quart Dutch oven, season oxtail with salt. Add olive oil to Dutch oven and heat on low.
Add oxtail; raise heat to medium and brown for 5 to 10 minutes.
Add tomato sauce,  red wine vinegar and remaining dried ingredients, including onion and garlic. Stir gently, and continue cooking over medium heat for 30 minutes.
Reduce heat to low. Add wine and bell pepper. Stir and close Dutch oven. Cook for an additional 35 to 40 minutes over low to medium heat or until oxtail is tender and appears to fall off bone.
When done, turn off heat, keeping lid on. Let sit for 5-7 minutes. When ready to serve, gently stir. Add salt and pepper to taste.



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