How you doin’? I always enjoy going to the local pubs in London to enjoy a good local brew or a Pimm’s Cup No. 1… a thirst-quenching, early fall drink that mixes lemony soda (or Sprite or ginger ale), fruit, cucumbers, mint, and a fortifying shot of gin (usually Hendrick’s). I found a pub in London last week that made a Pimm’s just the way the drink was invented in 1823 by James Pimm. Their fish n’ chips were great, too.
 
The younger Mr. Pimm, an enterprising farmer's son from Kent, became the owner of a small oyster bar in the City of London, near the Bank of England. He offered his magic tonic (a gin-based drink containing a secret mixture of herbs and liqueurs) as an aid to digestion, serving it in a small pewter, glass bottom tankard known as a "No. 1 Cup", hence its subsequent name.
 
In 1851, Pimm's No. 2 Cup and Pimm's No. 3 Cup were introduced. Pimm's began large-scale production in 1851 to keep up with sales to other bars. The Distillery began selling it commercially in 1859. In 1865, Pimm sold the business and the right to use his name to Frederick Sawyer. In 1880, the business was acquired by future Lord Mayor of London Horatio Davies, and a chain of Pimm's Oyster Houses was franchised in 1887.
Over the years, Pimm's extended their range, using other spirits as bases for new "cups". After World War II, Pimm's No. 4 Cup was invented, followed by Pimm's No. 5 Cup and Pimm's No. 6 Cup in the 1960s.
 
The Distillers Company was subsequently purchased by Guinness PLC in 1986  and Pimm's became part of Diageo when Guinness and Grand Metropolitan merged in 1997.[4] In 2005, Pimm's introduced Pimm's Winter Cup, which consists of Pimm's No. 3 Cup (the brandy-based variant) infused with spices and orange peel.
 
Prep time:  10 minutes
Yield:  8 Pimm’s Cup Cocktails
 
Ingredients 
2 oranges, cut into half-moons
2 lemons, cut into half-moons
1 Persian cucumber (see ChefSecret) or one 3-in. long piece of English cucumber, washed and sliced
2 cups Pimm's No. 1
3 ounces Gin (I prefer Hendricks)
4 cups Sprite or other lemon-lime soda
6 to 8 large sprigs mint, crushed gently, plus a few loose leaves

Directions

1. Fill 2 pitchers 1/4 full of ice.
2. To each, add a layer of orange slices, a few lemon slices and a layer of cucumber slices. Repeat the layering.
3. Pour in the Pimm's, Gin and Sprite, dividing between pitchers, and mix with a long-handled spoon.
4. Poke mint sprigs and leaves down into drink.
5. Divide drink among 8 tall glasses, with a few slices of fruit and cucumber in each glass, along with some mint leaves.  

ChefSecret:  The use of the pewter glass bottom tankard was the impetus for the toast, Here’s looking at you.
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Quip of the Day:  Guy walks into a pub and asks the bar man for a pint;
"That will be £0.05 please sir."
"Wow, in that case I will have a shot of whisky too."
"Certainly, that will be £0.03 sir."
"Damnnn, OK and a packet of crisps."
"0.01 please sir, £0.08 all together,"
"This is astonishing, can I speak to the owner of this place, I'd like to thank him,"
"Oh, not just now, he is busy, he is upstairs with my wife."
"What is he doing upstairs with your wife?"
"Same thing I am doing down here with his business."
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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, be positive, and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult recovery time, please consider donating to Samaritan’s Purse or the Red Cross.

#PimmsCup #Gin #Pimms #LondonPub #Hendricks #Cocktail #HappyHour #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                                                                      ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? My Lo Mein noodles were created from a China Rose recipe based on New World Restaurant in Hong Kong. The term lo mein comes from the Cantonese lou min (撈麵), meaning "stir-fried noodles." In China, it is made of thin flour-and-egg noodles which are notable for their elastic texture.
 
In American Chinese restaurants, Lo Mein is a popular take-out food and is sometimes considered synonymous with chow mein. The dish is distinct from both Cantonese lo mein and Cantonese crispy chow mein. Cantonese lo mein is stirred with a thin sauce and items such as wontons or beef added on top. In contrast, U.S. lo mein noodles are usually stir-fried with a sauce made from soy sauce and other seasonings. Vegetables such as bok choy and cabbage can be mixed in and meats like roast pork, beef or chicken are often added. Shrimp lo mein, lobster lo mein, vegetable lo mein, and "house" lo mein (more than one meat) are sometimes available.
 
Prep time:  10 minutes
Cook time:  25 minutes
Yield:  4 servings
 
Ingredients 
1 (8 ounce) packaged Chinese wheat noodles
3 tablespoons low-sodium soy sauce
2 tablespoons oyster sauce
2 tablespoons honey
2 tablespoons minced garlic
1 teaspoon grated ginger
2 tablespoons peanut oil
3 stalks sliced celery
2 large carrots, cut into circles
1/2 sweet onion, thinly sliced
2 sliced green onions, tops and bottoms
4 sliced white mushrooms
8 Chinese pea pods
6 large rough chopped peeled and deveined large shrimp
 
Directions

1. Gather all ingredients.
2. Bring a large pot of lightly salted water to a boil.
3. Cook the noodles (mein ) in boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes.
4. Drain the noodles and then rinse with cold water to cool them and stop the cooking.
5. Meanwhile, whisk together the soy sauce, oyster sauce, honey, garlic and ginger in a small bowl; set aside.
6. Heat the peanut oil in a large skillet or wok over high heat.
7. Cook and stir the celery, carrots, onion, green onions, mushrooms and pea pods in hot oil until slightly tender, 5 to 7 minutes.
8. Add the shrimp and stir fry for 2 minutes.
9. Add the noodles and soy sauce mixture.
10. Cook, stirring frequently, until heated through, about 5 minutes.

ChefSecret:  Add different meats or vegetables for a main dish or serve as a side.

Quip of the Day:  When the pandemic first started, no one thought Covid would last very long… because it was made in China.
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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 #ShrimpLoMein #ChinaRose #LoMein #ChineseWheatNoodles #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? If you love the aroma of cinnamon in the morning, these cinnamon buttermilk muffins are for you! They are wonderfully moist muffins, perfect for cinnamon lovers.
 
And, my warm cinnamon muffins have a triple cinnamon hit. There’s cinnamon in the batter, cinnamon streusel inside the muffins, and cinnamon streusel baked on top of the muffins, too.
 
What’s the secret to these terrifically tender beauties? Buttermilk! The acidic buttermilk breaks down the gluten in flour, which leads to oh-so-light and tender muffins. Don’t skip the buttermilk! That would be a mistake.
 
Prep time:  10 minutes
Bake time 16+ minutes
Yield:  16 regular size muffins / 8 jumbo size muffins
 
Ingredients 
For the streusel
1/3 cup granulated sugar
3 teaspoons cinnamon
3 tablespoons salted butter at room temperature
1/3 cup all-purpose flour
1 teaspoon almond extract
 
For the muffins
2 cups all-purpose flour
1-1/2 tablespoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
1/3 cup canola oil
2 large eggs
1-1/4 cups granulated sugar
1 cup buttermilk
3 teaspoons pure vanilla extract
 
Directions
Preheat the oven to 425ºF.
To make the streusel

1. In a small mixing bowl, combine the sugar, cinnamon, butter, flour and almond extract, cutting it together with a fork until it resembles coarse crumbs. Set aside.

To make the muffins

1. In a medium bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Whisk to break any clumps.
2. In a separate bowl, combine the oil, eggs, sugar, buttermilk and vanilla. Mix well.
3. Pour the dry ingredients into the wet ingredients and mix just until combined. Do not overmix!
4. Spray 2 muffin pans with cooking spray or line with standard muffin cups.
5. Fill 14-16 muffin cups half full of batter.
6. Sprinkle half of the streusel over the muffin batter.
7. Use the remaining batter to fill the muffin cups the rest of the way.
8. Sprinkle the remaining cinnamon streusel on top of the muffins.
9. Bake for 5 minutes at 425˚ F then reduce the oven temperature to 350˚ F (without opening the oven) and bake for an additional 11-12 minutes, or until the center of the muffin bounces back when you touch it or when there are only a few moist crumbs on a cake tester.
10. Allow the muffins to cool for 5 minutes in the pan, then remove them from the pan and allow them to cool on a wire rack.

ChefSecret:  This is a basic recipe that allows you to add most anything to the batter… blueberries, raisins, chocolate chips, peaches—you get the drill.

Quip of the Day:  What did the muffin say to the doughnut? “You’re just a hole lot of trouble!”
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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.

#Baking #Breakfast #Muffins #CinnamonButtermilkMuffin #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? Here is a delicious twist on a classic Happy Hour cocktail. When the economy turns south as it has, vintage libations and red wine cocktails show a massive spike in popularity. We used to see this effect in our restaurants.
 
Here is one to try today—make it at home or order it at your favorite saloon. While red wine in a Manhattan cocktail may sound unusual, it’s really very tasty creating a great flavor combination! It’s the perfect cocktail to get ready for all of the fall entertaining you’ll hopefully be doing on a budget!
 
Okay, no budget for entertainment? This drink is also perfect for cozy nights at home with a movie, good book and a fun mate. It’s sophisticated and smooth. The perfect red wine cocktail to sip under a full moon, half moon or not moon at all.
 
The original Manhattan cocktail is thought to have originated in the 1860s in a Manhattan Club in NYC. It is closely related to the Brooklyn-Style Cocktail which uses dry vermouth instead of sweet vermouth. We call this cocktail a Manhattan too because it was inspired by the classic cocktail.
 
Prep time:  5 minutes
Yield:  1 cocktail
 
Ingredients 
2 ounces robust red wine
1/2 ounce Good American bourbon
1/2 ounce simple syrup
1 large round ice sphere (these molds are inexpensive on Amazon)
3 gourmet maraschino cherries (I prefer Luxardo Italian Gourmet Maraschino Cherries)
Orange peel
 
Directions

1. Shake all of the ingredients together with ice for 20 seconds.
2. Rub the orange peel around the rim of the glass.
3. Add in the ice sphere and strain the cocktail over the ice.
4. Scoop one cherry to place inside the drink and add two more on a twig or cocktail stirrer to garnish the glass!
5. Enjoy this new classic!

ChefSecret:  This tasty cocktail is so quick to make it’s great for serving your guests at a gathering. It is fairly low in calories, coming in at less than 150 calories a drink, so it’s a win-win! The color is so stunning it’s bound to stand out amongst the crowd!

Quip of the Day:  Son, when I was your age there was no social media. You had to go to a bar and buy endless drinks to be ignored by multiple women.
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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.
 
#Cocktail #Bourbon #RedWine #SimpleSyrup #Luxardo #RedMoonOverrManhattan #LemonTwist #BrandiedCherries #Cheers #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
 
                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? Do you ever wonder how certain foods were discovered? For example, the person who tried to eat an egg for the first time.  Can you imagine… “that chicken just pooped that white thing out of its hind end… and I think I want to eat it.” Or what about honey or mushrooms? And then there’s “blue cheese. Who would have been brave enough to gobble down a fist full of moldy milk? Well, someone had to be the first.
 
So, what’s the big deal about blue cheeses?  In the realm of cheesemaking, there are few varieties as distinctive and intriguing as blue cheese. With the characteristic veins of blue-green mold, pungent aroma, and sharp, salty flavor, it has captivated cheese enthusiasts for centuries. But how did this unique delicacy come to be?
 
The exact origins of blue cheese are shrouded in mystery, but one widely accepted theory traces its roots back to ancient times. It is believed that cheesemakers in caves accidentally introduced mold spores into their cheeses during the aging process. These spores, likely from the genus Penicillium, found a hospitable environment within the cheese and began to grow, creating distinctive blue-green veins and imparting a unique sharp flavor profile.
 
Initially, the presence of mold in cheese was considered a defect, and such cheeses were often discarded. However, over time, some cheesemakers began to recognize the unique qualities of these “moldy” cheeses and intentionally introduced mold spores into their products.
 
Today, there exists a wide variety of blue cheeses, each with its own unique flavor profile and characteristics. Some of the most famous and beloved blue cheeses include:

• Roquefort: This French cheese, produced in the Roquefort-sur-Soulzon region, is considered one of the oldest and most renowned blue cheeses. It is characterized by its sharp, salty flavor and crumbly texture.
• Gorgonzola: Originating from Italy, Gorgonzola is known for its creamy texture and mild, buttery flavor. It is often used in cooking and as a table cheese.
• Stilton: This English blue cheese is known for its rich, complex flavor and distinct blue veins. It is often paired with port wine or served as a dessert cheese.
• Cabrales: Hailing from Spain, Cabrales is a pungent and flavorful blue cheese made from cow’s milk and goat’s milk. It is often aged in caves and has a slightly smoky flavor.
• Blue Cheese: from the Americas has become a versatile ingredient in various culinary creations. Its sharp, salty flavor and creamy texture add a distinct dimension to dishes ranging from salads and pasta to soups and sauces. It is also a popular choice for cheeseboards and as a dessert cheese, often paired with sweet accompaniments like honey or fruit.

In addition to its culinary appeal, blue cheeses may also offer certain health benefits. It is a good source of calcium, protein, and vitamins, and some studies have suggested that the mold cultures in blue cheese may have probiotic properties, potentially benefiting gut health. However, it is important to consume blue cheese in moderation due to its high fat and sodium content.
 
Just like wine, the terroir, or the specific environment in which blue cheese is produced, plays a significant role in shaping its flavor and characteristics. Factors such as the climate, the type of milk used, and the aging conditions all contribute to the unique flavor profile of each blue cheese.
 
For the most part, I like to spread room temperature blue cheeses on crackers. But, when I have the time, I like to make crackers with blue cheeses. Here is my Roquefort Cracker with a Kick where the blue cheese is the major ingredient.
 
Prep time:  25 minutes
Chill time:  12 hours
Bake time:  8 minutes per batch
Yield:  60 small crackers
 
Ingredients 
1/4 pound unsalted butter, room temperature
1/2 pound of Roquefort cheese, room temperature
1 cup of all-purpose flour
1/4 teaspoon cayenne (a little less to decrease the kick)
1/2 teaspoon sea salt
2 tablespoons black poppy seeds (optional)
 
Directions

1. Using an electric stand mixer beat the butter and cheese together.
2. Add the flour and the cayenne.  Beat until smooth.
3. Divide the dough into two equally sized pieces, then shape each one into a log (for 60 crackers, aim for 1½ inches wide) and wrap with wax paper.
4. Refrigerate for at least 12 hours.
5. When ready to bake, preheat the oven to 400˚ F.
6. Using a sharp knife, slice off quarter-inch thick rounds from the chilled logs.
7. Place the crackers on a baking sheet, sprinkle with poppy seeds (if using), and bake for 8 minutes, or until light brown around the edges.
8. Cool completely on a rack before eating or storing in an airtight container.

ChefSecret:  The key to a successful batch of Roquefort Crackers is room-temperature ingredients—both the blue cheese and the butter should be soft and warm—cold dairy won’t mix well.

Quip of the Day: My friend told me he hated blue cheese because it's literally just cheese with bacteria. I told him to stop discriminating against other cultures.
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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.

#Appetizer #Snacks #Crackers #HomemadeCrackers #RoquefortCrackers #BlueCheese #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2024