HOTLINE: Monday, Nov. 24

Posted: Updated:

Zoolights
Beginning tonight at 5:30pm-10:30pm, more than 3.8 million lights will glow in a total of 700 sparkling displays at the Phoenix Zoo, for their annual Zoo Lights, which, this year, is called "Let it Glow." It's a glorious celebration of the season that runs until Sunday Jan. 11th. It's a delight for all ages young and old. Cost $10-$18
 
November 24, 2014 - January 11, 2015
5:30 - 10:30 p.m.
 
NEW THIS YEAR!
- Meet Tortuga the Talking Galapagos Tortoise.
- Enjoy two new Music in Motion shows featuring music from the movie Polar Express and Carol of the Bells by Arctic Express.
- Experience Polar Express in the Zoo's new 4-D theater with amazing multi-sensory effects including snow, fog and gusts of wind. Guests will feel like they're aboard the Polar Express themselves!
- Watch as an ice sculptor magically makes an animal appear out of a 300 pound block of ice. Dates to be announced.
 
Phoenix Zoo
455 N Galvin Pkwy
Phoenix, AZ 85008
 

www.phoenixzoo.org


 
Gifts for Mom
Better start planning for the person who is arguably one of the most important on your holiday shopping list! We're talking about MOM! We've rounded up some unique gifts for her from sweets to style, and great gifts to help her get some sleep and much more!  Super affordable, many pieces are under $30!
 
Phoenix boutique
10880 N 32nd St. Suite 27
Phoenix, AZ 85028
 

www.georgiedesigns.com


 
 
Holiday Side Dish
Bink's will be serving Thanksgiving Buffet on Thursday, November 27th. The buffet will take place from noon to 6 p.m. Pricing is $50 per adult and $18 for children under twelve.
Roasted Butternut Squash Recipe:
1 each 2-3# butternut squash
1 small bunch of fresh sage (8ea fresh and 8ea fried till crispy)
3T canola oil (any neutral oil)
1 each lemon
1/8 cup of chopped roasted pecans
1/8 cup dried cranberries
1/8 cup pure maple syrup
1/8 cup browned butter (butter cooked until the milk solids are golden brown in color)
Kosher salt as needed
 
- Split the butternut squash in half (long ways), scoop out the seeds with a spoon.
- Use 1T of the oil to rub on the cut face of the squash, season with salt.
- Lay down parchment paper (or foil) on a baking sheet.
- Place 8ea large sage leaves on the baking sheet, and then place the squash cut side down on top of the leaves.
- Roast the squash in the oven at 350 degrees until tender to the touch (roughly 45-60 minutes)
- When done, allow to cool until they are manageable to touch. Scoop out the flesh of the squash leaving behind all skin (try to leave the flesh in large chunks)
- Sear the chunks of squash in a large skillet using the remaining oil. Once they are browned remove from the pan and put in to a baking dish that you would like to serve it from. At this point you can hold it at room temp for and hour or two, or cold until shortly before you would like serve it)
- Stir together the browned butter, maple syrup and a little salt. Pour this over the squash and heat in the oven until piping hot.
- To finish the squash, sprinkle over the pecans, cranberries, and fried sage leaves. Then top with a little fresh lemon zest (use a micro-plane)
 
Binks of Scottsdale
The Shops at Hilton Village
6107 N. Scottsdale Road
480-664-9238
 

www.binksscottsdale.com