Twins rally to edge Royals, take three of four from AL Central rival

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Carlos Correa hit a bases-clearing triple in a four-run sixth inning as the Twins rallied from a three-run deficit to beat the Kansas City Royals, 7-6, on Thursday in front of an announced crowd of 22,542 at Target Field.

Ryan Jeffers hit a pair of home runs and drove in three for the Twins, who took three of four from the American League Central rivals. Minnesota has won seven of its past nine games and starts a three-game series at Houston on Friday night.

Twins relievers Caleb Thielbar, Jorge Alcala and Griffin Jax combined to throw 2⅓ scoreless innings before closer Jhoan Duran came on for the ninth. The heat-throwing right-hander allowed a two-run single to Bobby Witt Jr. before retiring Vinnie Pasquantino on a comebacker to end the game and earn his ninth save.

The Royals took a 4-0 lead on a two-run homer by Vinnie Pasquatino in the first, a run-scoring double by Witt Jr. in the third and a solo home run by MJ Melendez in the fourth before the Twins began to chip away.

Twins starter Chris Paddock was tagged for all four runs but settled down enough late to keep his team in it. Jeffers hit a two-run home run off substitute starter Daniel Lynch IV after Correa reached on an error by Royals third baseman Maikel Garcia to cut the lead in half.

Jeffers’ solo homer in the fifth made it 4-3, and the Twins sent nine batters to the plate in the sixth to finally take a lead, and control, against right-hander Chris Stratton.

Pinch-hitter Max Kepler tied the game with a single that scored Willi Castro, who reached on an infield single and went to second on a throwing error by shortstop Witt Jr. The Twins then loaded the bases on walks by Carlos Santana and Manny Margot walked to bring up Correa.

The veteran shortstop hit a long liner foul down the left field line before stroking a 3-1 pitch from Stratton down the right field line to clear the bases and make it 7-4.

Stratton (0-4) took the loss, charged with four earned runs on three and hits and two walks in relief of Lynch, a right-hander who was recalled from Class AAA Omaha to start after lefty Brady Singer was scratched because of illness.

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Power restored to Stillwater Lift Bridge after nearly 6-hour outage

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A power outage left the Stillwater Lift Bridge inoperable almost six hours on Thursday, according to Minnesota Department of Transportation officials.

The bridge got stuck in the down position around 9 a.m., and it took MnDOT crews until 2:45 p.m. to assess the problem and make repairs.

The historic bridge, which was closed to car traffic when the new St. Croix River bridge was built, is a key part of the Loop Trail, a 4.7-mile interstate trail between Houlton, Wis., and Stillwater, that also crosses the new bridge south of Stillwater. The power outage did not affect trail users, officials said.

Some additional work on the bridge will be carried out on Friday, but that work “should have little impact on either boaters who require lifts or pedestrians and bicyclists who cross the historic structure,” according to MnDOT.

The bridge lifts regularly in the summer to accommodate marine traffic.

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Nathaniel Rateliff and the Night Sweats to headline first local arena show in November

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Nathaniel Rateliff and the Night Sweats will headline their first local arena when they play St. Paul’s Xcel Energy Center on Nov. 2.

Tickets go on sale at 10 a.m. June 7 through Ticketmaster. Citi cardholders have access to a presale that runs from 10 a.m. June 4 through 10 p.m. June 6. Neither the venue nor the promoter announced ticket prices. Gregory Alan Isakov opens.

A native of rural Missouri, Nathaniel Rateliff spent the early days of his career as a solo act, recording a pair of well-received folk albums, including 2010’s “In Memory of Loss.”

In 2015, he returned to action with a new band and and a retro soul sound and album, “Nathaniel Rateliff and the Night Sweats.” The first single, “S.O.B.,” turned into a surprise breakthrough hit that got even more attention after Jimmy Fallon heard it, fell in love and booked Rateliff and his band on “The Tonight Show.”

Rateliff and the band went on to release two more acclaimed albums and, in 2020, Rateliff issued his third solo album, “And It’s Still Alright.” His fourth record with the Night Sweats, “South of Here,” is due out June 28.

“This album is a look into my own struggle with anxiety, insecurity and stories of my life,” Rateliff said in a news release. “(Producer Brad Cook) encouraged me to take responsibility for my own narrative in the songs and to write about what’s happening in my own life. These recordings were done together in a room with my closest friends. I hope these songs and stories give you an opportunity to better understand your own struggles whatever they may be.”

Nathaniel Rateliff and the Night Sweats have a long history of performing live in the metro, including Rock the Garden in 2016 and 2022, three shows at Surly Brewing Festival Field and a 2020 campaign rally for Bernie Sanders in St. Paul.

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Recipe: Alexandra Stafford’s Peach Pizza with Jalapeno, Prosciutto and Crème Fraiche

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This pizza was inspired by Vermont’s Open Hearth Pizza, where cookbook author and food blogger Alexandra Stafford and her aunt, Marcy, received a tutorial from owner Chris Jones.

Aunt Marcy, Stafford explains in her new cookbook, “Pizza Night: Deliciously Doable Recipes for Pizza and Salad” (Clarkson Potter, $30), is known for not just befriending but best-friending everyone she meets. Marcy met Jones at a graduation party, after she sampled this pizza and “beelined it to the outdoor pizza oven.”

Jones uses freshly milled flour, sourdough starter and an outdoor wood-burning oven for his pizzas, but Stafford makes the recipe more accessible for home cooks with a “Neapolitanish” dough  and regular oven. The highlight of this white pizza is its topping — peaches, jalapeños and prosciutto, “a combination that hits all of those sweet, spicy, salty notes, making it completely irresistible,” she says.

Peach Pizza with Jalapeno, Prosciutto and Crème Fraiche

Makes one 12-inch pizza

INGREDIENTS

1 ball Neapolitanish pizza dough

Semolina flour, rice flour or all-purpose flour, for dusting

2 tablespoons crème fraîche, at room temperature

1/4 cup thinly sliced jalapeños

1 cup thinly sliced peaches (about 3 ounces)

3 ounces low-moisture whole-milk mozzarella cheese, pulled into 1/2-inch pieces (about 3/4 cup)

5 slices prosciutto

Extra-virgin olive oil

“Pizza Night: Deliciously Doable Recipes for Pizza and Salad” by Alexandra Stafford (Clarkson Potter, $30) was published April 16. (Courtesy Clarkson Potter)

DIRECTIONS

Prepare the dough: Transfer the dough from its storage container to a roomier, lightly floured, covered container and allow it to proof at room temperature for 1½ to 2 hours.

Prepare the oven and pizza peel: About 1 hour before you want to bake the pizza, place a baking steel in the top third of the oven and preheat itto 550 degrees convection roast (or as high as it will go). Dust a pizza peel lightly with flour or top with parchment paper.

Stretch the dough: Lightly dust a work surface with flour. Using lightly floured hands, pat the dough gently to flatten it, then stretch it into a 10- to 11-inch round by laying it on the back of your hands and gently rotating it, taking care not to depress the beautiful air pockets in the dough. If the dough begins resisting, set it down on the work surface to rest for 5 to 10 minutes, then continue stretching. Transfer the stretched dough to the prepared peel and give it a shake to ensure it’s not sticking.

Top the pizza: Spread the crème fraîche over the dough, leaving a 1/2-inch border. Top with the jalapeño and peach slices, spacing them evenly. Scatter the mozzarella evenly over the top. Lay the prosciutto slices over the top, spacing evenly. Drizzle lightly with olive oil. Stretch the dough one last time by pulling outward on the edges. Redistribute the toppings as needed, then give the peel one last shake to ensure the dough is not sticking.

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Bake the pizza: Shimmy the pizza (still on the parchment if using) onto the steel and bake until the cheese is melted and the edges are beginning to char, 5 to 6 minutes. (This may take 8 to 10 minutes, depending on your oven.) Use tongs to transfer the pizza to a cutting board (discard the parchment paper). Cut and serve.

— Courtesy Alexandra Stafford ,“Pizza Night: Deliciously Doable Recipes for Pizza and Salad,” (Clarkson Potter, $30)