We’ve crossed the halfway point of this year’s Grammy Gold celebration – Somebody That I Used to Gold – and no tea no shade to Gaga, ONJ or Trey Park, but I decided it was about time I enlisted one of my most iconic friends. And thankfully the one, the only Tina Turner was keen to roll down the river for a date.
While I haven’t know Tina as long as most of my celebrity friends, the moment we met in the late ‘80s forged an instant bond and we’ve been inseparable ever since. Though there really is no bond stronger than one built on thirsting over footy players while filming an ad.
I know I haven’t told you about said bond before, but she means so much to me that I wanted to wait sharing our love on this ‘ere patch of cyberspace until there was a special occasion. And there is no occasion specialer than an EGOT contributing award show.
After holding each other close and catching up on what we’ve been up to, Tina being Tina
interrupted our gabfest by saying, “hit me with the odds Ben. And put some stank on it.”
I mean, if that is not the mark of an icon, I don’t know what is. With that we agreed that Arctic Monkeys will take Best Rock Performance, that we’ve never heard of any of the metal performances, Greta Van Fleet feel like the best shot for Best Rock Song and Weezer should take Best Rock Album.
Did I half-arse the running of odds? Sure. But I really wanted to focus my attention on making my Tina Turnovers perfect for my dear friend.
Creamy, sweet and full of juicy, tart blueberries, these are the perfect snack for any occasion. And are super easy, so you’d be mad not to have a crack.
250g cream cheese, softened
¼ cup raw caster sugar
2 lemons, zested
2 sheets puff pastry, thawed and quartered
1 cup frozen blueberries
1 egg, whisked
demerara sugar, for sprinklin’
Preheat oven to 220°C.
Combine the cream cheese, caster sugar and lemon zest in a small bowl. Divide amongst the squares of pastry, dot with the blueberries and seal to form triangles.
Transfer to a lined baking sheet, brush with egg and sprinkle with demerara sugar.
Bake in the oven for 15 minutes, or until golden and puffed. Devour immediately.
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