Restaurant Reviews Archives

A Sweet Mash-Up (Helmand Palace Kaddo)

By threejamigos | January 16, 2020 | Comments 0 Comment

I found myself in the city one evening last week driving down Van Ness Ave. If you have driven down that boulevard lately, it has been under major construction for what seems like an eternity. Major swaths of the street have been dug up and walled off with wood barriers and fencing. I can’t even imagine how the businesses on the street are coping with such a major disruption.

On this night I reached the section near Green and Van Ness and much to my surprise, the walls and giant cranes were gone. I spotted the restaurant Helmand Palace, an Afghani restaurant I have been meaning to try for a long time. A spot opened up (in the City that’s a sign) in front so I immediately parked my car and headed into the restaurant. Obviously I was meant to have Afghani food tonight!

I zeroed in on the one dish I had to try, Kaddo. What’s Kaddo, you ask? It’s pumpkin slow roasted in sugar and cinnamon until tender and smothered with a tomato based sauce of ground beef flavored with ginger, coriander and turmeric. It’s topped with a cold yogurt sauce spiked with garlic and mint. Every bite is a melt-in-your-mouth revelation—soft, satiny, DELICIOUS. It is mind bogglingly good.

I asked for TWO orders of Kaddo for take-out (the fam was at home), and, while I waited, I told the host that I found their recipe for Kaddo on Epicurious and it is one of my favorites. His restaurant and the Kadoo, in particular, have been my gotta try bucket list for a long time. It didn’t disappoint. Their Aushak, a dumpling filled with leeks and scallions layered with a meat sauce and yogurt was equally scrumptious.

A while back we celebrated mom’s birthday with a visit to Cala in San Francisco. The food was delicious but their slow-roasted Sweet Potato with Bone Marrow Salsa Negra had me in a tizzy. How could something so simple taste so delicious? Smitten Kitchen posted a recipe for slow roasted sweet potatoes that sounded so much like the amazing dish at Cala, it gave me an idea. You know where I’m going with this right? Beautifully charred, meltingly soft sweet potatoes topped with Kaddo….oh yeah we are so going there.

SWEET MASH-UP TIME

I slow-roasted the sweet potatoes until they were soft, caramelized, and charred on the outside. While the sweet potatoes were roasting, I made the Helmand Palace meat and yogurt sauces. Remove the potatoes from the oven and let them cool so you can handle them. Brush the roasted sweet potatoes with browned butter and top with sugar/cinnamon before adding the warm meat sauce and cold yogurt. Offer to the highest bidder. I’d raise my hand and bid for this.

You can also set up a SWEET little fixings bar so everyone can choose their own toppings. Have the Kaddo sauces and any of the toppings from Sam Kass’s, Eat a Little Better at the ready for everyone to pick their favorite. Indescribably delicious and fun!

For vegetarians, skip the meat sauce and slather the cool minty, garlic yogurt sauce on the hot, charred sweet potato.

Potatolicious, you’re welcome.

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Kaddo

Delicious appetizer adapted from Helmand Palace in San Francisco. Roasted sweet potatoes topped with a savory meat sauce and a cool mint-garlic yogurt.

Course Appetizer

Cuisine Middle Eastern

Keyword Kaddo

Prep Time 30

Cook Time 2

Servings 4

Ingredients

4-6 Sweet potatoes
butter
sugar
cinnamon

For the yogurt sauce

2 C plain yogurt
2 garlic cloves minced
1 tsp dried mint
1/2 tsp salt
For the meat sauce
1/4 C vegetable oil
1 large onion finely diced
1 1/2 lbs. ground beef or mixture of lamb and beef
1 large tomato seeded and finely chopped
2 large garlic cloves minced
1 1/4 tsp ground coriander
1 1/2 tsp salt
1 tsp freshly ground pepper
1/2 tsp ground turmeric
2 tbsp tomato paste
1 1/3 C water

Slow Roasted Sweet Potatoes

4 medium sweet potatoes (about 3 pounds), scrubbed clean
4 teaspoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Instructions

Slow Roasted Sweet Potatoes

Heat your oven to 275°F. Arrange sweet potatoes on a large, foil-lined baking sheet. Rub each with 1 teaspoon olive oil, 1/2 teaspoon salt (which will make a quite salty skin, use less if desired) and 1/4 teaspoon pepper until well coated.
Bake until very soft inside and caramelized on the bottom, about 2 1/2 hours.
Heat your broiler and run the potatoes underneath it — mine is fairly weak, and this took 5 to 10 minutes, but check in regularly, a more robust one might do it in 1 to 2 minutes — until lightly charred on top.
Let potatoes cool 10 minutes, then gently crush potatoes with your hands to expose the flesh.
Split sweet potatoes, brush insides with melted butter. Sprinkle with sugar and a dash of cinnamon.

Sauces (Make while sweet potatoes are roasting)

YOGURT SAUCE: Mix all the ingredients together. Refridgerate.
MEAT SAUCE: Brown the onions in the oil in a heavy-bottomed saucepan. Add meat and cook over medium-high heat, stirring, until browned. Add all other ingredients (except for the tomato paste and water) and cook, stirring, for another 5 minutes or so. Stir in the tomato paste, then add the water and bring to a boil. Lower the heat and let simmer, covered, for about 15 minutes.
Top each sweet potato with cold yogurt sauce and hot meat sauce. Serve immediately

Notes

The original recipe calls for 2 sugar pumpkins which are prepared as follows:

Make the pumpkin: It helps to have a serious vegetable cleaver for this bit. Preheat your oven to 300º. Wash off the outside of the pumpkins. Cut them in half. Scrape out the stringy stuff on the inside. Cut the halves into 3#-4# pieces or so. Peel them. Get rid of all the green and rind. Find a baking pan large enough to hold all the pumpkin pieces in a single layer. Cover the pumpkin pieces in the oil and place them hollow side up in the pan. Pour the sugar evenly over the pumpkin pieces. Cover the pan with aluminum foil. Bake for 2 1/2 hours, then baste the pieces with the pan juices, cover them up again, and bake for another 45 minutes. The sugar will all melt away and end up partially absorbed. The pumpkin pieces will turn dark orange and translucent. They will have a stunningly novel texture.

You can substitute butternut squash for either the pumpkin or sweet potatoes.

Kindness of Strangers: Three Amigos Soup (Beef and Vegetable Soup)

By threejamigos | November 12, 2019 | Comments 6 comments

Last week I headed up to the City to run some errands, check on my mom’s house and visit her at the assisted-living home. We moved mom to a care facility after a couple of health emergencies and declining cognitive ability, sadly she could no longer live independently.

I arrived at her place around lunchtime and it was such a beautiful day, I decided to take her to Los Trinos, a little hole-in-the-wall down the block that serves delicious El Salvadorean food. Using the walker to steady herself, we slowly made our way to Los Trinos. The most difficult part of the walk is the Mission Street crossing. She made it across like a real trooper.

A Hole in the Wall but Not in My Soul

Los Trinos, a tiny unassuming place with about 10 tables, serves the surrounding neighborhood. It’s down-home cooking-Pupusas, Tacos, Churrasco, Sopa de Res, all made in a tiny family-run kitchen. We settled on Carne Asada Tacos, pupusas filled with cheese and chicken, and a bowl of their Sopa de Res (beef and vegetable soup). The soup is the epitome of comfort food, filled with carrots, chayote, zucchini, corn on the cob, and chunks of beef, it nourishes the body and the soul. Beef shank is part of the leg, the meat is tough, sinewy, and lean (it does a lot of work after all) but with long slow cooking, morphs into tender and flavorful morsels and develops into a tasty stock. Oxtails would be a good (but pricey) substitute for both flavor and texture.

On the way back, mom’s legs gave out and she collapsed crossing the street (Mission is a big fast street). I frantically tried to pick her up while grabbing her walker. Immediately 3 guys came running to help us, literally carrying mom to the corner out of harm’s way. Luckily there is a bus stop there with seats. I told her I would run and grab a wheelchair. One of the guys immediately said he would stay with her until I got back. I was so grateful to them. With all the craziness going on right now its acts of kindness and decency that restore your faith in people. They probably won’t see this but I wanted to thank the three of them who without hesitation jumped in to help us.

I got mom back and settled her in, told her she almost gave me a heart attack, she laughed. She Was OK

In appreciation of the three guys who helped us, I have named my version of Caldo or Sopa de Res, Three Amigos Soup. It is soul food. Comfort food made with love and made to be shared with family and friends. My mom, notorious for not being a great cook (she left the cooking to my dad), somehow could fill a pot with water and like magic turn it into the most delicious soups. Her beef and veggie soup, one of my favorites, starts like Three Amigos soup with beef shanks but veers Asian with the addition of ginger and shiitake mushrooms.

Inspired by the three gentlemen who helped me it felt right to make a pot of soup. I made the soup in a pressure cooker and it takes half the amount of time. If you have a 6-quart pressure cooker like me, half the recipe. If you have the big Kahuna of Instant Pots, you can make the full recipe.

Confession time, I cheat by adding a heaping tablespoon of Better Than Bouillon Base, totally optional. Or start with beef broth or stock instead of water for a richer flavor.

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Three Amigos Soup (Caldo de Res)

Food for the soul, this beef and vegetable soup is nourishing, comforting, and just plain delicious. Filled with a variety of vegetables, including, carrots, potatoes, chayote and onions it makes a wonderful meal in a bowl.

Course Soup

Cuisine Mexican

Keyword Beef and Vegetable Soup, Beef shank, Caldo de Res, Carrots, chayote, comfort food, food for the soul, onions, potatoes

Prep Time 30

Cook Time 3

Instant Pot 1

Total Time 1

Servings 10

Equipment

Instant Pot

Ingredients

The Stock

10 cups water divided, for a richer stock, use beef stock instead of water or 1:1 water:stock
2 pounds bone-in beef shank Substitute 2-2.5 pounds of oxtails, or a mix of both, chuck roast cut into 2-3 inch chunks would also work
4 cloves garlic peeled
2 bay leaves
1.5 tablespoon coarse kosher salt
1-2 Tbsp Better than Bouillon Beef Base optional, not necessary if using beef stock

The Veggies

1 white or yellow onion Diced
2 potatoes cut into eighths (Idaho, Russet or Yukon Gold)
2-3 medium ears of corn shucked and cut into 2 inch pieces
2 zucchini cut into thick chunks
4 carrots sliced into thick coins
1/2 head cabbage cut into eighths, leave the center stalk to keep cabbage together
2 fresh tomatoes, cut in wedges optional but recommended, adds sweetness

Garnishes

1 cup chopped cilantro for serving
4 limes cut into wedges for serving
diced jalapenos, optional for serving

Mom's Beef and Vegetable soup

Omit bay leaves, chayote, lime and jalapeños

4-6 dried Shiitake Mushrooms, Cleaned and soaked in warm water for 10-15 minutes. reserve soaking liquid to use as stock for soup
4 stalks celery, cut into 2-inch pieces
1 1-inch piece fresh ginger Smashed Or cut into slices, in place of bay leaves
1/4 Cup Rice wine or Shaoxing Wine Add with beef
1-2 Fuzzy melons or piece of winter melon (1.5 pounds) Daikon or Korean radish would also work In place of zucchini and chayote,
1 Tbsp Light soy sauce Just before serving, stir into soup
1-2 Green onions sliced, to add when serving

Instructions

In a large dutch oven or soup pot, add 10 cups of water, beef shanks, garlic, bay leaves, and salt. Bring to a boil, cover, reduce heat to a low simmer and continue cooking for 1 1/2 to 2 hours, or until the meat Is tender.
Skim off and discard any white or brown foam floating at the top of the pot as well as the bay leaves and garlic cloves. Transfer the cooked bone-in beef shank to a medium bowl and set aside to cool slightly.
Add the onions, potatoes, corn, zucchini, carrots, cabbage and remaining 2 cups of water to the pot.
Bring soup to a boil, reduce heat to a low simmer and continue cooking until all the vegetables are tender and cooked through, about 15 minutes.
While the vegetables are cooking, remove the bones and any tough sinewy parts from the beef shank and discard. Cut the tender meat into small bite-sized chunks. When the vegetables are fully cooked, add the meat.
Stir everything together and taste. Season with salt and pepper, if desired.
Ladle soup into large bowls, each bowl should have bit of everything. Garnish each bowl with cilantro, freshly squeezed lime juice and diced jalapeño peppers or a few dashes of Tobasco hot sauce (optional).

Instant Pot Version

Place beef, shiitake, garlic, salt and 1/2 of diced onions in pot. Fill pot to 10 cup line.
Seal pot and set to cook at high pressure for 35-40 minutes. NPR for 10 minutes
While soup is cooking, prep vegetables. Remove meat from stock and add vegetables to Instant Pot, you might have to leave some out, it’s a lot of veggies. Seal and set cooktime for 15 minutes.
Quick release, season with salt and pepper. Ladle soup and goodies into large bowls. Garnish with cilantro and green onions and serve. Enjoy!

Do You Mandango? Mango Sticky Rice

By threejamigos | July 12, 2019 | Comments 0 Comment

I recently posted a pic on Instagram of this luscious dessert I had up in San Francisco at U Dessert Story, Mango Sticky Rice Bingsoo. A generous layer of fresh sweet mango precariously perched on a mound of superfine shave ice drenched in sweetened condensed milk, and finely shredded coconut. This mega bowl of bingsoo is flanked by an array of sticky rice, housemade coconut crumble, more sweetened condensed milk, and fresh mango puree. It was mind-bogglingly delicious.

Since that day I have had mango on the brain. I picked up a bunch of Manila mangos, because you can’t just buy one, because I had decided I had to make Mango Sticky Rice. It’s sweet, filling, refreshing, and gluten-free. A classic fixture at Thai restaurants, you’ll be surprised at how easy it is to make at home.

WARNING: Dissertation Ahead + The Ulitmate Rice Guide

The biggest hurdle is probably tracking down the ingredients. Mango Sticky Rice calls for Sweet or Glutinous Rice. This is not regular rice, it is not arborio or risotto rice, and it is not to be confused with sushi rice (short grain) which is stickier than long-grain rice but not actually sticky rice. Sweet rice, also known as sticky rice or glutinous rice, is low in amylose, and high in amylopectin (starches) which allows it to absorb liquids and create that trademark stickiness.

To add to the confusion-sweet rice also comes as short grain or long grain. Thai cuisine uses long-grain sticky rice, while Chinese and Japanese dishes generally use short grain. I used short-grain sweet (glutinous) rice from Koda Farms (Sho-Chiku-Bai) which is a little easier to find (most Chinese, Japanese and Korean markets will carry this) and it’s what I have on hand. I’ll be looking for Thai long grain Sticky rice the next time I’m at an Asian market. I foresee an America’s Test Kitchen session soon.

Glutinous rice absorbs liquids well, so the traditional, easy method for cooking it is to soak the rice for a good couple of hours (2-8 hours) and then steam it. You COULD buy a special bamboo steamer for sticky rice or you could improvise. I lined my steamer with cheesecloth to spread the rice on.

The rice steams for approximately 25 minutes. It will look translucent and should not be chalky in the center. Pull out a couple of kernels and taste them.

While the rice is steaming, prepare the coconut milk that will be used in the rice and as a sauce alongside. Warm coconut milk and add sugar, stir to dissolve. Remove 1 1/4 cups to use in the rice. Add 1 teaspoon of cornstarch, dissolved in 2 teaspoons of cold water, to the coconut milk remaining in the pot. Stir constantly until the sauce begins to thicken. Set aside.

To cut mango, slice in half lengthwise, as close to the seed as possible. For cubes, score mango in grid pattern and scoop flesh away from skin. Or flip the mango inside out to expose flesh making it easy to cut it away from skin.

When the rice is done, pour it into a bowl, add the 1 1/4 cups of coconut milk and stir to combine. Cover the bowl and let it sit for 20 minutes so the milk is absorbed by the rice. Stir rice again, cover, and let it sit for a few more minutes.

Slice or cube mango and serve alongside a scoop of sticky rice. Drizzle coconut sauce on rice and garnish with sesame seeds. Enjoy!

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Mango Sticky Rice

Gluten-free delicious Thai dessert

Course Dessert

Cuisine Asian

Keyword mango, sticky rice, Thai

Prep Time 6

Cook Time 20

Servings 4 Servings

Ingredients

1.5 cups Long-grain Sticky Rice (aka sweet or glutinous) can use short grain
1 can coconut milk 13.5 ounces, like Chaokoh
1/4 cup sugar + 2-4 Tablespoons
1/2 teaspoon salt
1 teaspoon cornstarch dissolved in 2 t cold water
1 big ripe mango or 2 Manila mangoes peeled and sliced or cubed
Toasted sesame seeds for garnish black or white
fresh strawberries for garnish optional

Instructions

Rinse the sticky rice with tap water and use your hand to gently stir it. Drain the water to remove the excess starch. Repeat once, then add water to cover. Soak the sticky rice for a minimum of 2 hours, up to 8 hours. Rinse again and drain the water.
Transfer the rice to a heatproof bowl, add about 2 inches of water to your steamer (not into the rice), place the heatproof rice bowl on the steaming rack in the steamer, and cover the steamer. Turn to medium-high heat to bring the water to a boil. When the steam starts to come out of the pot, turn to medium heat. Steam for 20 to 25 minutes, until the rice is cooked through, with no hard raw bits in the middle. Or use a steamer rack lined with cheesecloth. Spread rice evenly over cloth and steam as directed above.
While rice is steaming, add can of coconut milk, 1/4 cup + 2 T of sugar, and salt to a saucepan. Cook over medium heat until the mixture is hot and the sugar is melted. Do not bring the coconut sauce to a boil. Taste for sweetness, if it needs more sugar, add another 1-2 tablespoons. Remove 1-1/4 cups sauce to be used with the rice.
Carefully remove the sticky rice bowl from the steamer with your oven mitts on. Pour the 1-1/4 cups of sauce over the bowl of rice. Stir to mix well. Allow to stand covered for 20 minutes. Remove cover and stir the rice again. Allow mixture to sit another few minutes.
For the remaining sauce, combine the cornstarch and 2 teaspoons water in a small bowl. Stir to completely dissolve the cornstarch. Over medium-low heat, remaining sauce to a small saucepan. Add half of the slurry to the sauce. Stir immediately to thicken the sauce. You can adjust the thickness of the sauce by slowly adding a bit more water or cornstarch slurry, if needed. The sauce shouldn’t be too thick, but should coat the back of a spoon.
Serve when the rice mixture and the sauce cool to room temperature. You can serve it or store the extra sauce and the sauce-rice mixture separately in the fridge until ready to serve, up to 3 days. The sauce will further thicken when cooled.
To serve, transfer the coconut rice into serving bowls or plates. Place the sliced mango on the side. Pour a few spoonfuls of the extra coconut sauce on top of the rice. Garnish with toasted sesame seeds and fresh sliced strawberries if desired.

Notes

If you use refrigerated sticky rice, you can gently heat it in the microwave to bring it to room temperature before serving, for a better texture. However, it’s highly recommended to serve the rice when it’s fresh, for best results. Do not freeze the sticky rice, as it will create a very tough texture.
Use a small ramekin to mold sticky rice and place on the plate.

Time Flies: A Look Back at Nashville

By threejamigos | April 4, 2019 | Comments 3 comments

It’s hard to believe it has almost been a year since the twins graduated from college! It feels like it was just a couple of weeks ago we were making our mad dash from Nashville to Houston to make both graduations! And yet I know it has been a while because I miss both cities and feel like I should be planning a trip back to each one. I might just have to do that.

A friend asked me for dining recommendations in Nashville. Looking back I realize I missed a couple of spots that were definite favorites on our visits to the Music City.

Stroll down Broadway both during the day and the night. It’s the tale of two cities. Noisy, honky-tonk vibe by night, historic walking friendly district by day. During the day, take a stroll on the riverfront, visit Ryman Auditorium or the Johnny Cash Museum. By night, enjoy live music and shenanigans at the many bars on the street. It’s lively and a lot of fun.

Close to Vandy, you would invariably find us stopping at these 3 places at least once during a trip. Friendly, noisy, always a good time.

Hattie B’s Hot Fried Chicken

Dessert Anyone? Jeni’s Splendid Ice Cream in Hillsboro near campus and in 12 South

A must for our Vandy Family, Desano Pizza. Noisy, fun, great pie, definitely tasted better with friends.

Previous visits to Nashville! All things Southern-Classic Nashville Eats and Nash-Ville Nash-Ville, My Kinda Town

Wanna blow a wad? Try Sean Brock’s Husk. I miss Nashville and our Vandy Family.

Weekend at Jamie’s (Eat, Walk, Laugh in Minneapolis)

By threejamigos | March 31, 2019 | Comments 0 Comment

I headed out to Minneapolis last weekend to see my girl. MISSED her so much I dropped everything I was doing, hopped on a plane and got out there. Really, what a good mom…through wet and snow and chilly temps, I went to visit my girl.

Did I mention she had tickets to Ali Wong?

Not a factor AT ALL. Nope, not at all.

I am still laughing a week later. She was HILARIOUS. For those wondering who is Ali Wong? She is a comedian, writes for Fresh Off the Boat, and has a couple of Netflix specials under her belt. A little rude, sometimes crude (ok, more than sometimes) but so damn funny. Ironic she is from the Bay Area but I went all the way to Minneapolis to see her, go figure.

I arrived in the afternoon so I had a couple of hours to kill before Jamie got home from work. Luckily, Minneapolis is a very easy city to get around. I took the light rail from the airport to Jamie’s house, 20 minutes to the US Bank Stadium which is right across the street from her AND less than 3 dollars for the ride!

How did I fill the hours pre and post Ali Wong? Lucky for me the weather was warm and balmy on the Minneapolis winter scale, about 30 degrees, perfect. I raided Jamie’s fridge, found a delicious chicken and mushroom soup and then headed out to walk the neighborhood.

If you ever get the chance to visit Minneapolis. Go. It’s a great city, very walkable, great art, awesome food, and a friendly Midwest vibe. A five-minute walk from her apartment took me to the river path and the Mill City Museum. My favorite for all things flour.

Worked up an appetite on my walk (just an excuse) and as soon as Jamie arrived home, we headed out for dinner.

Spoon and Stable, walking distance, delicious food. We started with a cheese plate (of course) and ended with dessert. In between? Squid Ink Pasta, Grilled Octopus, Creamed Spinach with those infamous Cheese Curds-I’m in dairy heaven…needless to say, we decided we needed to walk home too.

Ended with a delicious Buttermilk Panna Cotta.

Saturday found us hunting for a pop-up event at Lowry’s Meat Co. Two Guys, Chris and Yia, of Union Kitchen Mn, making delicious Hmong food in the Twin Cities. Today’s menu featured Khoa Poon, a Laotian bowl of comfort made with chicken, curry, coconut milk, lemongrass and a bunch of herbs-cilantro, mint, and basil. On top of the noodles sits an array of veggies-cabbage, radishes, sprouts and fried shallots. OMG, freakin’ delicious! Their second offering, Duck Pho, the slices of duck literally melted in my mouth, so good. It was so delicious I didn’t want to share with Jamie! Chris and Yia are cooking, sharing, and teaching folks all about Hmong food and culture. They’ll be “poppin up” @ #sociableciderwerks every week, check them out.

I love Minneapolis, just like Houston, it has become a melting pot of people and cultures. This is the America I envision, people from everywhere working hard, exchanging ideas, sharing their lives, food, culture, putting their unique stamp on America. I had the best bowl of pho ever and the most amazing bbq all in one day in Houston. Yep, that Houston-Houston, TEXAS. My next trip to Minneapolis we are going for Somali food. I can’t wait.

I still dream about this bowl of Khao Poon…so good.

Great Lakes = Lotsa Duck dishes. Damn good duck, that’s for sure.

Yia, one half of the Union Kitchen Team! I’m a noodle nerd groupie, what can I say. Addendum: I’m really excited for them, they are featured on Episode 3 of United Shades of America on CNN with W. Kama Bell ( I plan to watch when I get home from Japan).

Needing desperately to walk off lunch, we headed to The Minneapolis Institute of Art A wondrous exhibit “Sunken Treasures of Egypt” had us mesmerized.

This tablet stands at least 3 feet high. So impressive…until I found out it was a tax bill! Great art scene in Minneapolis, don’t miss it. Somethings stand the test of time…convoluted, BIG tax codes.

Our walk home from the Ali Wong Show gave us an excuse to cruise for food so we stopped at a Japanese joint right down the block from Jamie’s, Zen Box Izakaya. Their Kimchi Ramen is off the hook as is their grilled yellowtail collar.

Sunday morning: Study time

With a Korean language test looming on Monday when I return home, Jamie and I headed to her favorite bagel joint Rise for a breakfast bagel and coffee (lots of it) and study time.

On the way to Rise, the walk wouldn’t be complete without passing MTM. I know, many of you are thinking what? (Check it out on You-Tube) But, for those of you old enough to remember, I’m sure you are smiling right now, The Mary Tyler Moore Show.

Who can turn the world on with her smile…Go, visit Minneapolis, you’ll have a great time.