In the East Bay, GreenDog candidate Monica Wilson won her re-election to a second term on the Antioch City Council. Although an anti-incumbent sentiment was in the air, her message of improving economic development prospects, public health and safety and protecting the environment, carried the day. She has been a strong voice for civic improvement and transparency on the Council and will continue to be so going forward. Great job Monica!
Locally, we had a mixed bag, losing a hard fought General Election for Superior Court judge, after a virtual dead heat in the June primary, but counting our modest help on Fairfax's Measure C (continuation of much needed sales tax for public safety and infrastructure) as part of a winning campaign. Congratulations to the great team in Fairfax (my hometown for the record)!
As we go forward into an uncertain future, comfort food is always in order:
Your pre-Thanksgiving mini sweet potato souffle:
IngredientsFor the Soufflés
- 3 sweet potatoes
- 1 tsp. cinnamon
- 2 tbsp. brown sugar
- 1 tsp. vanilla extract
- Large pinch of kosher salt
- 4 egg whites
- 1/4 c. finely chopped pecans
- 1/4 c. brown sugar
- 2 tbsp. flour
- 2 tbsp. butter, melted
- 1/2 tsp. salt
- Preheat oven to 400 degrees F. Place sweet potatoes on a large baking sheet and poke all over with a fork. Roast until tender, 50 minutes. Let cool completely.
- Scoop out flesh and transfer to a food processor along with cinnamon, brown sugar, vanilla, and salt. Add egg whites and continue to process until combined.
- In a large bowl, mix crumble ingredients until well combined.
- Butter two small ramekins. Divide batter evenly and smooth tops. Sprinkle each with crumble topping. Bake until puffy and completely set, 35 to 40 minutes. Serve imm