…from the Perspectives’ Kitchen How you doin’? If someone offered you dehydrated water, you’d think they were scammin’ you, right? So if someone offered you dehydrated watermelon you’d probably think the same thing. But here’s a snacking recipe that is healthier than a Jolly Rancher, more portable than a watermelon, easier to make than a fruit roll-up and safer to eat than watermelon shots. The world’s best dried fruit is dehydrated watermelon! Watermelon Chews are sweet and chewy with a pleasant vegetal taste that you don’t get from the fresh stuff. Best of all, you don’t even need a dehydrator to make it. But you will need an oven and a little patience. Just slice the watermelon triangles super thin, drizzle the triangles with lime juice to give it some zip, and then let it dry out in a hot oven for about five hours. The edges get a bit crispy, which is a good thing as a great contrast in texture to the fruit-leathery texture in the middle. Dehydrated watermelon is great for all manner of summer snacking. Put some in a backpack for post-hike and bike nibbles. Toss some in your kid’s lunch bag before sending them off to day camp or school. Bring some on your next road trip or camp outs and leave the Cheetos and trail mix at home. I keep a container in the test kitchen for sugar- and calorie-free treats Prep time: 20 minutes Bake time: 5 to 5-1/2 hours Yield: 8 servings Ingredients 1 mini seedless watermelon 2 tablespoons fresh lime juice Non-stick cooking spray (I prefer Pam Original) Directions
Quip of the Day: Q. A watermelon proposes to its sweetheart: “Honeydew want to get married?” A: “Oh yes”, she replies, “but we cantaloupe!” ------------------------------------------- Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. 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, be 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 and/or American Red Cross. #Snacks #Watermelon #DriedWatermelon #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023
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The Cruising Collection…from the Perspectives’ Happy Hour BarHow you doin’? Perspectives was on the conversion team after NCL bought the long moth balled transatlantic speedster ship SS France. In her time, she was the envy of many countries as one of the fastest ships on the Atlantic. The SS France was a Compagnie Générale Transatlantique ocean liner, constructed by the Chantiers de l'Atlantique shipyard at Saint-Nazaire. In 1974 the ship was set aside as the era of intercontinental ocean travel was swiftly coming to an end with the increasing dominance of jet aircraft. This could have easily been the end of the story. However, in 1979 the Norwegian Cruise Line purchased the SS France from France and spent a year converting her into the biggest Caribbean cruise ship of the period. In fact, she was 50% larger than all other ships in operation in the Caribbean. As part of the purchase agreement France was allowed to remove all the priceless glass and artworks form most of the public areas Recommissioned as the SS Norway, she quickly became a big hit with the cruising public. Few other ships could match the range of onboard facilities and amenities. For example, in the decade of Disco music–launched by John Travolta’s ‘Saturday Night Fever’ and music by the ‘Bee Gees’–her Discothèque rocked way into the wee hours and was the place to be each evening. SS Norway also sported a small shopping mall and casino and several dining outlets from fast food to fine dining. It wasn’t easy getting there. The ships sewer pumps gave out on the way to England for her inaugural transatlantic press cruise causing the ship to be delayed in port for 10 days. The ship engines stuttered mid-Atlantic, and the SS Norway made an unceremonious entrance into New York harbor being dragged and pushed by ocean-going tugs. I was on both of those cruises. Even after a difficult rebirth, she became the gem of NCL. In her later years, as newer, larger and even more luxurious ships entered the market SS Norway became irrelevant with her many oddly shaped cabins, very few balconies, and dated fixtures and fittings. While her sea keeping abilities and onboard ambiance were a link to the past, the number of passengers that appreciated these became fewer and fewer—it became all about the glitz. In 2003 the SS Norway experienced a boiler explosion while she was docked in Miami. Several crew members were killed, and a few others were severely injured. After a prolonged investigation into the causes of the accident and a survey of the damage sustained, her owners concluded that she would be too expensive to repair. In 2008 the Norway was retired… the end to one of the last great operational ocean liners. There was only one SS France/Norway, she’s gone but not forgotten. As a toast to the old lady, here’s a cocktail still seen on many NCL ships. Sometimes a glass just isn't enough to slake your thirst (or keep sea breeze buzz going). The Rebellious Fish, which combines a variety of flavors, is not only refreshing and delicious, it's served in a souvenir fishbowl! Don't forget to snap a selfie with your giant drink, as it's sure to rack up "likes" on Instagram. Ingredients 3/4 ounce Passoa passion fruit liqueur 3/4 ounce vodka 1/4 ounce triple sec 2 ounces prosecco 2 ounces orange juice Fresh berries (garnish) Directions
ChefSecret: Change it up and go Caribbean by replacing the vodka with rum. Quip of the Day: Ships have been widely referred to as 'she' since 1375. This can be traced back to the linguistic complexity prevailing in the English language. It has evolved over centuries, taking direct influence from a vast array of languages. Although it may sound strange referring to an inanimate object as 'she', this tradition relates to the idea of a female figure such as a mother or goddess guiding and protecting a ship and crew at sea. ------------------------------------------- Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. 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, be 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 and/or American Red Cross. #Cocktail #HappyHour #NCL #RebelliousFishCocktail #PassionFruit #Vodka #TripleSec #Prosecco #Cheers #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 …from the Perspectives’ Kitchen How you doin’? Some people give the credit for this delicious Carpathian Cake to the Italians and others say it is an old Polish recipe. The real history is that this mountain-shaped cake with a layer of custard in between is popular all over Poland. Named after the Carpathian Mountains, it’s a must-have Polish dessert! The uniqueness of the Polish Carpathian Mountain cake recipe is that the crust is made to imitate the shape of the Carpathian mountains. Hence, it’s called a Karpatka cake recipe. Sprinkled with confectioner’s sugar it looks like the famous snow-covered mountains in winter. Whether Polish or Italian or maybe even a little bit French, the fact remains, a slice of this crisp and creamy dessert is one of the greatest gifts you can give to yourself and all of humanity. Prep time: 30 minutes Bake Time: 1 hour Cool Time: 2 hours minimum Yield: 8 servings Ingredients For the choux-style dough (enough for 2 layers) 1 cup whole milk 1 stick unsalted butter (1/2 cup) 1 cup all-purpose flour 5 large eggs For the vanilla custard cream 3 cups whole milk 10 tablespoons granulated sugar 1 tablespoon vanilla extract 1 large egg 4 large egg yolks 4 tablespoons corn starch 2-1/2 tablespoons all-purpose flour 3 sticks unsalted butter, at room temp 2 tablespoons granulated sugar 1 cup vanilla yogurt For sprinkling for garnish 1/4 cup confectioners’ sugar Directions To make choux-style dough
ChefSecret: Make it a chocolate extravaganza by adding 1/2 cup melted chocolate, 1/2 cup semi-sweet chocolate chips and an additional 1/2 cup of yogurt to the base custard before baking. Quip of the Day: Be grateful that no matter how much chocolate you eat, your earrings will still fit. Do you have a question or comment? Send your favorite recipes, pictures or thoughts to ed@perspectives-la.com. 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, be 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 and/or American Red Cross. #Baking #CarpathianCake #Karpatka #PolishCreamCake #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 |
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