Flash Back to 1998
Look at all that green outdoor carpet!!! It’s seems like yesterday but 21 years have gone by since the SunCoast Resort opened. MC Film Fest owned by Mark & Carrie was there from day 1 to the very last day in 2007. There are so many stories & crazy memories. Some day we will write a book about it all. 2007 was also a very lucky year for M&C. It was the year we op0ened our store in Ybor City. Wonder where these people in this photo are today, 21 years later? If you are in this photo or know any of these people please post at….
https://www.facebook.com/suncoast.resortmemories
BEAR BINGO
Every Wednesday 9Pm at Cristoph’s is BEAR BINGO. This is defiantly NOT Drag Queen BINGO the club was packed with HOT DADDY’s EVERYWHERE!!! Our favorite Bear, John Chambrone https://www.facebook.com/john.chambrone was the BINGO caller too. For more info on all the great events visit https://www.facebook.com/cristophstampa/ Tell Brad you saw this in Dishing.
The 2019 Summer Ybor Legend
Did you know that the YCDC (Ybor City Development Corp) puts out a Ybor City newsletter? https://yborcityonline.com/wp-content/uploads/2019/07/2019-Ybor-Legend-02-Summer.pdf
Sign up for your free copy today at… https://yborcityonline.com/contact/
Sophia Stardust Graduation
The video everyone is talking about!!! YAAAA
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Former St. Petersburg business owner Kevin McBride has a warrant out for his arrest.
Read the story in Creative Loafing
CLICK HERE
Mark & Carrie’s Tatar Tot Casserole LOL
We just love Facebook. Who would ever thing that a little post about Tatar Tot Casserole would get 150+ likes and so many comments? We were surprised how many people never had this Midwest comfort food. Here is the recipe. Enjoy!!!
Here is the basic recipe. Brown 1-pound hamburger. Drain and add salt, pepper, garlic powder. 1 can cream of mushroom soup (do not add water) 1 tablespoon Worcestershire Sauce. Mix and press into a baking dish. Top with Tatar Tots & dust top with paprika. Bake 375 for 30 – 45 minutes, until the tots are crispy. We add onions, mushrooms and a bag of frozen peas & carrots. You can add anything you like celery, cheese, veggies. We always make a double batch so there are left overs the next day.