How you doin’? Summertime is watermelon time, and this daiquiri is the epitome of seasonal sophistication. It’s got fresh, silky-smooth watermelon juice, zippy lime juice, vanilla-forward white rum and caramelly agave nectar. Shake it all up, and you get a strong, boozy sip that’s also super refreshing and delightfully fruity. We just love how the hint of lime brightens the watermelon’s juicy, sweet summer flavor.
 
Classic daiquiris are chic but also playful. This one especially so because of its blush bright pink color, exaggerated salt rim, and teeny watermelon-slice garnish. It’s the sort of cocktail that pairs well with a linen jumpsuit, a bucket hat, and a sunny spot on the patio amid convivial company. Here’s to summer!!
 
Prep time:  10 minutes
Yield: 1 serving
 
Ingredients 
4 cups diced, seedless sweet watermelon—about a pound
1 tablespoon kosher salt
2-1/2 ounces white rum
1 tablespoon freshly squeezed lime juice
1/4 ounce agave nectar
Ice
1 small watermelon wedge for garnish
 
Directions

1. Transfer the diced watermelon to a blender and blend until smooth, about 30 seconds.
2. Line a fine-mesh strainer with two layers of cheesecloth and place it over a Mason jar.
3. Strain the watermelon juice into the jar, using a spoon to help press the juice through the strainer. Discard the pulp.
4. Seal the jar and chill it in the refrigerator until ready to use.

Note: The watermelon juice can be stored in the refrigerator for up to 7 days. It may separate a bit—shake to combine before using.

​To make one cocktail

1. Chill a coupe glass in the freezer for at least 30 minutes.
2. Fill a shallow plate with the salt.
3. Using a wet clean sponge, dampen half of the rim of the coupe glass, and dip it in salt.
4. In a cocktail shaker, combine the rum, 1-1/2 ounces of watermelon juice, lime juice and agave nectar.
5. Add ice to the cocktail shaker 3/4 full. Shake it like you mean it until well combined; about 15 seconds.
6. Double strain the daiquiri into the frozen coupe glass.
7. Garnish with the watermelon wedge and enjoy.

ChefSecret:  We all know that watermelon is grown in favorable climates from tropical to temperate regions worldwide for its large edible fruit. But did you know that a watermelon is actually a berry with a hard rind and no internal divisions, botanically called a pepo. The sweet, juicy flesh is usually deep red to pink, with many black seeds, although seedless varieties exist. The fruit can be eaten raw or pickled, and the rind is edible after cooking. It may also be consumed as a juice or an ingredient in mixed beverages.

Quip of the Day:  They asked how the watermelon farmer felt after winning the lottery. The clever bugger said he felt like a melon bucks.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Cocktail #HappyHour #WatermelonDaiquiri #Watermelon #WhiteRum #AgaveNextar #LimeJuice #MemorialDay #Cheers #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? One of the best treats for breakfast are yummy, freshly baked blueberry muffins made with fresh or frozen blueberries. 
 
Did you know that blueberry muffins are the official muffins of Minnesota? And, if all the blueberries grown in North America in one year were spread out in a single layer, they would cover a four-lane highway that stretched from Saint Paul to New York!
 
Where did muffins originate? European settlers brought with them a recipe for “Bilberry Muffins”. Bilberries were not found in the New World. Wild blueberries, native to the Americas, were both plentiful and delicious so they were substituted for Bilberries, and the Blueberry Muffin recipe was born.
 
Ingredients 
2 cups all-purpose flour
1/2 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup milk
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/3 cup vegetable oil
1 large egg
1 cup fresh or frozen blueberries
1 teaspoon grated lemon zest
 
Directions

1. Preheat an oven to 400⁰ F.
2. Line a muffin pan with 12 paper or foil muffin baking cups.
3. In a medium size bowl, whisk together the flour, sugar, baking powder and salt.
4. In a small size bowl, combine the milk, vanilla and almond extracts, oil and egg; blend well.
5. Add the dry ingredients all at once; stir just until dry ingredients are moistened (the batter should be a bit lumpy.)
6. Fold in the blueberries and lemon zest.
7. Fill cups only 2/3 full.
8. Bake for 20 to 25 minutes or until cake tester inserted in center of the muffins comes out clean.
9. Cool the muffins for a minute or so before removing from pan.
10. Serve fresh and warm.

ChefSecrets:  Lightly dust the blueberries with a little flour before adding them to the batter to keep them from sinking to the bottom of muffin cups.
The first 9 ingredients are a standard muffin recipe which will make anything from plain to chocolate yummy muffins.
What are Bilberries? They are wild European blueberries that are red inside, with a strong flavor and have higher levels of antioxidants than blueberries.

Quip of the Day:  Why couldn't the teddy bear finish his muffin? “Because he was already stuffed.”
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Breakfast #FreshBakedBreakfast #BlueberryMuffins #MomsBasicBlueberryMuffins #Bilberries #Blueberries #2024Recipes #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                          ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? Even with all that has been going on in court rooms around the country, I still have a few patriotic bones in my body. This Memorial Day or Fourth of July, turn your patriotic heart up a notch with my red, white and blue margarita. Make my favorite summer holiday time cocktail with SVEDKA vodka and a few other ingredients—this vodka margarita is sure to be the life of any party!
 
Nothing says Happy Fourth of July or Memorial Day like a patriotic cocktail or two or three! So, I mix up a batch of my Star-Spangled Vodka Margaritas for the fireworks illuminated summertime occasions in the spirit of all things red, white, and blue.
 
Usually, my friends get together on Memorial Day and the Fourth of July for a grill-out. Having the right type of alcohol is essential. Considering SVEDKA is a top ten spirit brand in the USA, I know it’s the right vodka to get any party started. Imported from Sweden to the U.S., SVEDKA is now the #1 imported vodka—no more Russian vodkas for this guy.

SVEDKA helps put the fireworks in my Star-Spangled Vodka Margarita. It’s a vodka with a smooth, bold, crisp taste that easily mixes with great versatility. I really love how they package their products. This SVEDKA Limited Edition Stars & Stripes party bottle fits right in with the patriotic theme on my back bar.

While you're celebrating, please stop to consider the meaning of Memorial Day... to honor those who have lost their lives in defense of our country and its freedoms. 
 
Here’s how to make a patriotic cocktail for the summer holidays or any time.
 
Yield: About 6-8 servings
 
Ingredients 
3-ounces SVEDKA Limited Edition Stars & Stripes vodka
1-ounce sweetened lime juice
1-once red Grenadine
1-ounce blue Curaçao Simple Syrup
1-1/2 cups ice
1 each red, white and blue colored star-shaped candies
 
Directions

1. In a blender, crush 1-1/2 cups of ice.
2. Use the 1-1/2 cups of slushy ice, plus 3 ounces of SVEDKA vodka and 1 ounce of sweetened lime juice for a base. Divide the mixture in half.
3. For the red layer (which goes it the glass first), add 1-1/2 ounces of red grenadine to half of the slushy mixture.
4. For the blue layer, use 1 ounce of blue Curaçao Simple Syrup in the second half of the slushy mixture.
5. Top with a white star-shaped candy.
6. You got it--Red, White & Blue!

ChefSecret:  Drink responsibly and never drink and drive.

Quip of the Day:  A tipsy captain notices a light in the distance, on a collision course with his ship. He turns on his signal lamp and sends, “Change your course, 10 degrees west.”
The light signals back, “Change yours, 10 degrees east.”
The buzzed captain gets a little annoyed. He signals, “I’m a US Navy captain. You must change your course, sir.”
The light signals back, “I’m a Seaman First Class. You must change your course, sir.”
Now the inebriated captain is mad. He signals, “I’m an aircraft carrier. I’m not changing my course.”
The light signals back a final message: “I’m a lighthouse. Your call.”
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Cocktail #HappyHour #RedWhiteBlueVodkaMargarita #Vodka #Svedka #Grenadine #Curacao #MemorialDay #Cheers #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? I love messy, exotic-sounding foods so I look for appetizing ideas and add my own spin on them.
 
Picadillos are a favorite in the Philippines and some Latin American countries. Lot of ingredients produce lots of flavor thrills. Its popularity is based on a satisfying mélange of flavor and textures. With hearty ground beef, juicy chunks of tomatoes, peanuts, olives and sweet, rum-pumped raisins, there’s a little different flavor and texture in every single bite. Spicy chorizo adds a modest heat level, and a warm blend of spices—cinnamon, cloves, cumin and nutmeg—gives the whole thing a deep, well-rounded flavor. The only thing left is to garnish with some chopped cilantro and serve in corn tortillas or atop your favorite rice.
 
Prep time:  15 minutes
Cook time:  1 hour
Yield:  6 servings
 
Ingredients 
2 tablespoons extra virgin olive oil
2 cups medium diced sweet yellow onions
3 ounces diced Spanish hard chorizo
6 tablespoons minced garlic cloves
1 pound 80/20 ground beef
1/2 pound ground pork
1/2 teaspoon kosher salt or to taste
1/4 teaspoon freshly ground  black pepper or to taste
1 28-oz can whole peeled tomatoes, crushed drained and
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon ground cinnamon
2 teaspoons ground cumin
2 bay leaves
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 cup roasted peanuts
2/3 cup plump raisins soaked in 1/3 cup rum
2/3 cup pimento stuffed olives
1/2 cup chopped cilantro, for garnish
6-8 corn warmed tortillas, for serving
 
Directions

1. In a large cast-iron skillet, heat the olive oil over medium high heat until it begins to shimmer. Add the onions, chorizo and garlic. Cook until the onions are softened and slightly translucent, stirring to prevent burning, about 10 minutes.
2. Add the ground beef to the hot pan.
3. Season with salt and black pepper and cook, breaking the beef up with a wooden spoon, until browned, about 8 minutes.
4. Squeeze the tomatoes with your hands and add the crushed tomatoes, red wine and balsamic vinegars, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Reduce the heat to medium low, cover, and simmer for 30 minutes or until thickened.
5. Remove the lid and stir in the peanuts, raisins and olives. Cook for 15 minutes.
6. Sprinkle with chopped cilantro and serve hot with warm corn tortillas.

ChefSecret:  Potatoes, peas and carrots are also popular ingredients. Store leftovers refrigerated in an airtight container for up to 4 days.

Quip of the Day:  Q: What do you call a peanut riddle that is easy to crack? A: A brittle… a peanut brittle.
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Do you have a question or comment? Send your thoughts to [email protected].  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entree #Dinner #PeanutPicadillo #Chorizo #Beef #RumRaisins #Peanuts #NPB #NationalPeanutBoard #Olives #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  

                                                                        ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? This simple unleavened cracker bread with Middle Eastern roots is an ideal complement to any kind of spread, from soft butter or hummus to cream cheese with smoked salmon.
 
Everyone loves the taste of freshly roasted peanuts.  They’re one of the foods you crave and just can’t stop eating. My Hawaiian Crispy Peanut Lavash is made from finely milled, low-fat, lightly roasted peanut flour that gives this flat bread its yummy, habit-forming, simply-can’t-resist-it, come-back-for-more flavor. 
 
We blend gourmet peanut flour with Pacific Island sea salt, butter , sugar and unbleached all-purpose flour.  The mixture is rolled thin and then lightly topped with a dusting of chopped, roasted Virginia peanuts and sesame seeds and any other toppings that make you happy.  It is then baked until golden brown and crispy. 
 
You can eat it as a wholesome snack as is, slather it with your favorite spread or better yet, make some tasty peanut butter crisps. 
 
Whether served as a snack or appetizer, in your evening meal breadbasket or as an accompaniment to a backyard luau, family and friends will all agree it’s a “WOW!”... they’ve never tasted anything quite like it. Stand the crispy breads upright in a bowl, surrounded by savory accompaniments, for a striking presentation.
 
Prep time:  28 minutes
Bake time:  15 to 20 mins
Yield:  4 large (11” x 15”) sheets
 
Ingredients 
For the dough
2 cups unbleached all-purpose flour
1-1/2 cups finely milled peanut flour, lightly roasted
1-1/2 teaspoons sea salt
3/4 teaspoon granulated sugar
4 tablespoons unsalted butter, at room temperature
1 large egg
1 cup whole milk
 
For the seasoned topping
1 large egg white mixed with 1 tablespoon water
2 tablespoons chopped roasted Virginia peanuts
2 tablespoons sesame
2 tablespoons poppy seeds
2 tablespoons nigella
2 tablespoons caraway seed
1 to 2 teaspoons flaky sea salt, to taste
 
Directions

1. In a large bowl, whisk together the all-purpose flour, peanut flour, salt, and sugar.
2. Work the butter into the dry ingredients with your fingertips, a pastry blender, or two knives. The mixture will resemble coarse cornmeal.
3. In a small bowl or large measuring cup, beat the egg and milk together and add to the dry ingredients, mixing until thoroughly combined. The dough will be smooth and slightly tacky.
4. Cover the dough and let it rest for 30 minutes.
5. Preheat an oven to 375⁰ F.
6. Divide the dough into four pieces (about 6.5 ounces each) and place each piece on a separate sheet of lightly floured parchment paper or on the lightly floured bottom sides of four sheet pans.
7. Roll the dough 1/16” thick, using additional flour as needed to prevent it from sticking. Don’t worry about rolling it into any kind of perfect shape; the thickness is more important than the ultimate shape.
8. Brush the lavash with the egg white and water, and sprinkle with the seeds or topping of your choice.
9. Lightly roll the dough once more, pressing the seeds onto the surface.
10. If using parchment, transfer to four baking sheets. (If you don't have four baking sheets, bake one or two batches at a time, keeping the rolled-out dough at room temperature until ready to bake.)
11. Bake the lavash for 15 to 20 minutes, until browned and crispy. Rotate the pans halfway through to ensure even browning.
12. Remove the lavash from the oven.
13. Let cool briefly on the pans before breaking into pieces to serve.
14. Store lavash in an airtight container at room temperature for up to one week.

 
ChefSecret:  Nigella sativa (black caraway, also known as black cumin, nigella, kalonji, charnushka) is an annual flowering plant in the family Ranunculaceae, native to eastern Europe (Bulgaria and Romania) and western Asia (Cyprus, Turkey, Iran and Iraq) but naturalized over a much wider area, including parts of Europe, northern Africa and east to Myanmar. It is used as a spice and flavoring in many cuisines.

Quip of the Day:  Q.  Where do loaves of bread go to send mail to each other? A.  The toast office.

​Do you have a question or comment? Send your favorite recipes, pictures or thoughts to [email protected]. Recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Lavash #HawaiianLavash #Peanuts #NationalPeanutBoard #NPB #PeanutFlour #PoppySeeds #VirginiaPeanuts #PacificIslandSeaSalt #2024Recipes #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                          ©PERSPECTIVES/The Consulting Group, LLC, 2024