Show Information - Jan. 4-5, 2014
This weekend is the time to stretch, breathe, connect and play with your little one in an adult/child yoga class!
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This weekend is the time to stretch, breathe, connect and play with your little one in an adult/child yoga class!
It's the New Year, which means it's time to take down that Christmas tree! Sacramento is letting you recycle your tree for free and we'll show you where!
Antique lovers listen up! There's a shop in Loomis you have to check out! Melissa's showing off rare collectibles at "Horse & Buggy" PLUS how you can get your stuff consigned for CASH!
Baby Center released its top baby names of the year earlier this month, but there are some names notably missing from that list! Huffington Post polled its readers as to which old-fashioned names are due for a comeback! That's the Daily List this morning.
The pichuberry is the newly discovered super fruit to the rich volcanic soils of the Andes. Its delicious taste and nutritional excellence has earned it the title, the super, super fruit!
Find out more information about the City of Sacramento's Christmas tree recycling program.
Fun, Flattering and FLIRTY!! These ain't your momma's aprons!! Flirty Aprons combines modern styles with comfort and durability!! That and more, coming up on Good Day on Tuesday morning.
The New Year is just a day away! On Good Day, we've got a show full fashion, activities, and crafts to get you ready for the big day.
With New Year's coming up, you might want to get your hands on this hangover cure. Their is a remedy that claims to put a stop to feeling sick after a long night of heavy drinking!
We head out to the Stockton Animal Shelter to meet Spritz, a very sweet pup who's available for adoption!
If you think you missed a funny moment on the show today, here's where you can find it! It's time for the Good Day Rewind!
Our Good Day "Appsgiving" continues, Tina has made butternut squash bruschetta for everyone to try! RECIPE 1 small butternut squash, peeled and deseeded, medium diced 2 tablespoons olive oil ½ bunch fresh sage, leaves picked 2 tablespoons salted butter 1 teaspoon aci pul biber or crushed red pepper 1 tablespoon maple sugar 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1 cup whole walnuts, toasted 2 balls burrata, sliced into rounds 1 baguette, sliced into ¼ inch rounds Preheat the oven to 400 degrees, take diced butternut squash and add to a mixing bowl, toss with olive oil, pul biber, maple sugar, kosher salt, and black pepper. On a parchment lined sheet tray, add the seasoned squash in an even layer and place into the oven. Roast until evenly browned and cooked through, about 18-20 minutes. In a saute pan, add the butter and heat until bubbling then add the sage. Remove crispy sage leaves from the pan and allow the butter to caramelize and then turn off heat. Slice baguette into rounds and lay onto a parchment lined baking sheet, brush with half the brown butter, season with salt and pepper and place into the oven. Cook until golden brown for about 6-8 minutes. To assemble, lay out crostinis and top with slices of burrata and sprinkle salt over the top of each piece. Spoon 1-1 ½ tablespoons of roasted squash on top and press a bit so they stick into the burrata. Drizzle the tops of each with the browned butter and then top each with a crispy sage leaf.
Cody has taken the caravan to Stockton, where he's helping the Stockton Food Bank distribute Thanksgiving meals!
Sakura Gary is at the West Sacramento Les Schwab Tire, as they kick off their annual Toy Drive!