How you doing? This recipe came out of my restaurant, Fanny’s Fish Market, in Foster City, California. I had tasted crab cakes all over the place before putting these on the menu and I always go back to this recipe, not so much because it so easy, but that they just taste great—they’re the best. If you don’t have time to pick your own crab meat during the Dungeness season, your local fish monger usually carries the canned product. The cans are full of jumbo lump crab meat.

Fanny’s original recipe has just the right amount of spices and seasonings. No need to bread the cakes before frying. They hold together well without seeming too bready. Fry the crab cakes in a mixture of butter and olive oil which gives them an amazing golden-brown crust.

I made these a couple of weeks ago as a Crab Cake Benedict topped with a quick and Easy Blender Hollandaise sauce (recipe below). They’re also perfect for a crab cake sandwich. Of course, you can serve them on their own as an appetizer or a dinner entrée, with a tartar or red cocktail sauce and lemon wedge.

Prep time:  10 minutes.
Cook time:  10 minutes
Yield:  10 to 12 crab cakes
 
Ingredients
16 ounces lump crab meat, drained
12 saltine crackers, finely crushed
2 large eggs, separated
1 tablespoon onion, chopped
1 tablespoon mayonnaise
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon seafood seasoning
1 teaspoon baking powder
1/2 teaspoon Dijon mustard
 
Directions

1. Place the crab meat in a bowl and add the crushed saltines.
2. Beat the egg yolks, then pour them on top.
3. Add the remaining ingredients (except the egg whites) and gently fold everything together, being careful to not break up the crab pieces too much.
4. Use an electric mixer to beat the egg whites to soft peaks, then gently fold this into the crab mixture.
5. Shape the mixture into 3-1/2-inch rounded cakes.
6. Fry in a heavy bottomed saucepan in a mixture of butter and olive oil over medium-high heat until lightly browned on both sides. Be careful not to overcook.

 
                         Easy Blender Hollandaise Sauce
Prep time: 5 minutes
Blender time:  5 minutes
 
If you’ve ever made Hollandaise sauce yourself you probably know that it not only builds character, but muscles as well. In many culinary schools it’s known as the sauce of 1,000-strokes. It is time-consuming to make and doesn’t keep well on a steam table without breaking. When you are preparing brunch for hundreds of guests, you don’t want them to wait for their Eggs Benedict. We invented this method to keep both our guests and co-workers happy.
 
Ingredients
5 large egg yolks
1-1/2 tablespoons lemon juice (fresh or reconstituted)
1/2 teaspoon Tabasco
1/8 teaspoon kosher salt
5 fluid ounces of unsalted clarified butter, boiling hot
 
Directions

1. Place egg yolks, lemon juice, Tabasco and salt in a blender jar—cover and blend for 5 seconds only.
2. Heat the butter in a microwave for 120 seconds or until it is very, very hot.
3. Turn the blender on, remove the port from the lid and slowly pour the hot butter into the egg yolk mixture.  Continue pouring slowly until the sauce has thickened.
4. Pour the sauce into a bowl and hold over warm water until ready to serve.

ChefSecret: This is a reduced quantity recipe.  It works well when doubling or tripling the recipes, too.
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Covid-19 Quip of the Day:  I have developed the new Covid-19 testing protocol. At 5pm open a bottle of wine, smell it, then pour it in a glass. If you can smell it and taste it, you’re good. Celebrate by finishing the bottle. You are welcome!
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Do you have a question or comment, want to share a favorite recipe or pictures? Send your thoughts to ed@perspectives-la.com. You can also find past blog posts at 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—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entree #Appetizer #Brunch #CrabCakes #Crab #Hollandaise #Tabasco #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                              ©Perspectives/The Consulting Group, Inc., 2020

How you doin’? A shrimp cocktail was ubiquitous on many upscale restaurant menus in LA for years and has kind of fallen out of favor. Why? I can’t tell you, but I still make it at home and love it today as much as I did years ago. Before I knew much about dining out, I knew that if they brought shrimp cocktails to the table as an appetizer, we were eating at a 'fancy joint’. It is a very easy dish to make, but first a little history.
 
This dish of cooked seafood with a piquant sauce of some kind is really of ancient origin and many varieties exist. Oyster, crab, lobster or shrimp dishes of this kind were popularized in the United States in the late nineteenth century. Some imagine this custom of serving of the food in cocktail glasses had something to do with the ban on alcohol during the prohibition era in the United States in the 1920’s. I’m not so sure about that.
 
The invention of the Prawn Cocktail is taken by a British television chef, Fanny Cradock in the 1960s in the United Kingdom. However, it is more likely that Cradock just popularized her version of an established dish that was not well known until then in Britain.
 
There was even a book dedicated to this famous dish--The Prawn Cocktail Years (Hopkinson and Bareha). It was once considered to be a part of the "Great British Meal" which consisted of Prawn Cocktail, followed by Steak Garni with Chips and Black Forest Gateau for dessert. Ridiculed by some, many still think this dinner is still something very special indeed.
 
While many think the quality of the Shrimp Cocktail is gauged by the quality of the sauce, much attention most go into the cooking of the shrimp itself and the flavor of the poaching liquid.
 
Prep time:  15 minutes
Cook time:  15 minutes
Additional: 30 minutes
Yield:  4 servings
 
Ingredients
For the poaching liquid
4 quarts cold water
1/4 onion, sliced
1/2 lemon, outer skin removed
3 cloves garlic, smashed
2 sprigs fresh tarragon
1 tablespoon Old Bay® seasoning
1 teaspoon whole black peppercorns
1 teaspoon kosher salt
1 bay leaf
 
For the spicy cocktail sauce
1/3 cup ketchup
1/3 cup chili sauce
1/3 cup prepared horseradish (more if you like Indianapolis spicy)
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 teaspoon prepared yellow mustard
 
2 pounds tail-on, de-veined jumbo shrimp (21/25)
 
Directions

1. In a large pot, simmer the water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns and bay leaf together. Cook until flavors blend, about 15 minutes.
2. Whisk the ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and mustard together in a bowl. Refrigerate until chilled, at least 15 minutes.
3. Fill a large pot or bowl with water and ice to provide an ice bath for the cooked shrimp.
4. Bring poaching liquid to a rapid boil. Cook the shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 3 minutes.
5. Using a slotted spoon, quickly transfer the shrimp to the bowl of ice water to shock them (and stop the cooking) until chilled.
6. Drain the shrimp completely.
7. Arrange cold shrimp around the rim of a martini cocktail glass and serve with chilled sauce (see ChefSecret for the perfect presentation).

ChefSecret:  Give the Shrimp Cocktail the royal Hollywood treatment. Coat the rim of martini glasses with lemon juice and celery salt. Line the bottom of each glass with one medium size romaine lettuce leaf filled with chopped celery. Put a splash of cocktail sauce over the celery and line the edge of the glass with 5-jumbo shrimp (about 3 to 4 ounces). Then, top with another splash of cocktail sauce. The shrimp draped over the edge of the glass will resemble a Busby Berkeley movie with synchronized swimmers from an old Hollywood musical number--Crustaceans on Parade, which when you think about it, sounds more important than just a Shrimp Cocktail. Oh, very important, don’t forget the little oyster crackers. Left over sauce makes a great Bloody Mary, too.
 
Covid-19 Quip of the Day:  This morning I saw my neighbor talking to her cat. It was obvious she thought the cat understood her. I thought the confinement was driving her crazy. I came into my house and told my dog… we both laughed a lot.
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  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.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Appetizer #Shrimp #ShrimpCocktail #CocktailSauce #BusbyBerkeley #Horseradish #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                  ©Perspectives/The Consulting Group, Inc., 2020

How you doin’? Whenever I make Buffalo Wings, I’m doin’ great—aren’t you? I love them naked or sauced. Buffalo New York's famous Anchor Bar Restaurant is where it all began in the 1960’s. Dominic Bellissimo was tending bar one night. Late that evening, a group of Bellissimo's friends arrived at the bar. He asked his mom, Teressa, to prepare something for his friends to eat. With little food left in the kitchen at the end of day, Teressa took some wings (which were normally used for soups), deep-fried them and put a spin on them using a mixture of Frank's Red Hot Sauce, margarine, cayenne pepper and a few other ingredients. Teressa plated them with some cut celery and blue cheese dressing for dipping as hot appetizers—so began the Buffalo Wings tradition at the Anchor Bar and the world. The wings were initially offered free of charge with cocktails.
 
To be authentic—Buffalo Wings are never battered. They are not grilled, but only deep-fried and slightly crispy. The sauce is tossed in a metal mixing bowl after the wings have been cooked. “Wings,” are still traditionally served with chunky blue cheese dressing and freshly cut celery and carrots.
 
So here is my twist on Buffalo Wings—mine are air-fried. You can use the air-fry lid on your Instant Pot. The wings still have a have crisp salty skin with a hint of garlic and lemon pepper in every bite. These are seasoned to perfection and cook so fast with no marinating required! Now, they’re just waiting for my original Anchor Bar wing sauce (see recipe below).
 
Prep time:  4 minutes
Cook time:  16 minutes (or a bit longer depending on the model air-fryer)
Total time:  20 minutes
Yield:  2 to 4 servings

Ingredients
1 pound chicken wings split into flats and drumettes
1 tablespoon olive oil
2 teaspoons garlic powder
1 teaspoon lemon pepper (I prefer Lawry’s)

Instructions

1. Thoroughly pat dry chicken wings with paper towels and place them in a mixing bowl.
2. Coat in 1 Tbsp oil then sprinkle on the garlic salt and lemon pepper. Toss to evenly coat with seasoning.
3. Place on the air frying basket, spacing evenly and air fry at 400⁰F for 8 minutes per side; or 16 minutes total, or until the chicken wings are crisp and golden brown on the outside.

ChefSecret:  You can easily use a conventional over or convection oven; you will have to adjust the time and temperature.  To double the recipe, air fry for 18-22 minutes, or until the skin is crisp, flipping the wings halfway. The cooking time will vary based on the surface area of your air fryer basket.
 
                                                             Anchor Bar’s
                                      Original Hot Sauce for Buffalo Wings
                                                                             (For tossing wings)

Ingredients
2/3 cup Frank's Red-Hot Original Sauce (not wing sauce—it’s not the same)
1/2 cup margarine
1-1/2 tablespoons red wine vinegar
1/4 teaspoon Worcestershire Sauce
1/2 teaspoon granulated sugar
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon salt
 
Directions

1. Combine the hot sauce, margarine, vinegar, Worcestershire sauce, sugar, cayenne and black pepper, garlic powder and salt in a pot and place over medium heat. Bring to a simmer while stirring with a whisk.
2. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use.

ChefSecret:  While some recipes call for unsalted butter, I like the taste you get from melted margarine, better than butter (in this recipe).

Covid-19 Quip of the Day:  “I went to this restaurant called The Kitchen last night. It’s a rip-off! You have to gather all the ingredients and make your own meal. I don’t have a clue how this joint stays in business.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  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.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Appetizer #Snack #Chicken #BuffaloWings #ChickenWings #AnchorBar #AirFryer #FranksRedHotOriginal #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                            ©PERSPECTIVES/The Consulting Group, Inc. 2020

How you doin’? 你好嗎 (Nǐ hǎo ma). I don’t know about you, but I can make entire meal out of egg rolls—really good egg rolls with a pungent sweet and sour sauce for dipping. Most restaurant egg rolls are mostly cabbage with traces of carrots, while “real” egg rolls include shrimp and pork along with the vegetables.
 
While dim sum has a history that goes back hundreds of years, egg rolls are not in that league. The origins of the dish are unclear and remain disputed. Egg rolls are closely related to, but distinct from, spring rolls served in mainland China. These were first seen in the early 20th century in the United States. An early reference to egg rolls appeared in a 1917 Chinese recipe pamphlet published in the United States, but this recipe doesn’t resemble the modern egg roll. The original 1917 recipe described a meat and vegetable filling wrapped in an egg omelet skin, pan fried and served in slices—not the deep fried, crispy version seen today.
 
Some say the modern American egg roll was probably invented at a Chinese restaurant in New York City in the early 1930s, by one of two chefs who both later claimed credit for the creation. Once again, we see the disputed claims to ownership of a recipe.
 
In China, spring rolls are usually served for the New Year holidays because it’s kind of shaped like a gold bar—the symbol of wealth. Whenever it is offered to guests at that time of year the host always says, "may you have prosperity for the coming year." And, we wish you the same!

Ingredients
For the pork
1/2-pound lean ground pork
1 teaspoon peanut oil
1 teaspoon cornstarch
2 tablespoons peanut oil
1/2 teaspoon fresh ginger, minced
1 whole green onion (scallion), minced
1 tablespoon light soy sauce (I prefer Kikkoman low sodium)
1 teaspoon granulated sugar
 
For the shrimp
2/3 cup chopped fresh shrimp, cleaned and de-veined
1/2 teaspoon kosher salt
1/2 teaspoon cornstarch
1 tablespoon dry sherry
 
For the vegetables
2 tablespoons peanut oil, divided
1/2 head Napa cabbage, shredded
1/4 cup bamboo shoots, shredded
1/4 cup dried Shiitake mushrooms, diced
1/4 cup celery, diced small
1/2-pound bean sprouts
1 teaspoon kosher salt
1 tablespoon light soy sauce (I prefer Kikkoman low sodium)
 
Putting it all together
20 egg roll wrappers—store bought (see ChefSecret)
1 tablespoon cornstarch, dissolved in 2 tablespoons water
peanut oil for frying
 
Directions

1. Soak the dried mushrooms in boiling water for 20 minutes. Discard the stems. Dice and set aside.

To cook the pork

1. Mix the pork with 1 teaspoon oil and 1 teaspoon cornstarch.
2. Heat 2 tablespoons of oil in a wok and stir-fry ginger and scallion 1 minute.
3. Add the pork and stir-fry until it is no longer pink.
4. Add 1 tablespoon of the soy sauce and 1 teaspoon sugar.
5. Stir-fry 1 minute. Remove the mixture and set aside.

To cook the shrimp

1. Mix the shrimp with 1/2 teaspoon salt and 1/2 teaspoon cornstarch. Stir-fry quickly just until the shrimp color changes to pink.
2. Add sherry, stir-fry 30 seconds. Remove and set aside.

To cook the vegetables

1. Heat 2 tablespoon of peanut oil in wok.
2. Stir-fry all the vegetables except bean sprouts for 1 minute.
3. Add pork, shrimp and bean sprouts to the vegetables in wok.
4. Add 1 teaspoon of the salt and 1 tablespoon of soy sauce and stir-fry until thoroughly heated and well-mixed.
5. Pour the completed filling into a colander and set aside to drain and cool for at least an hour or up to overnight refrigerated.

To roll and fry the egg rolls

1. Pull the filling from the refrigerator to allow it to temper while you’re setting up the wrappers for filling.
2. Working on a clean dry surface lay out the wrappers.
3. Cut a 1/4-inch off each of the egg roll corners to minimize the “doughiness”. 
4. Deposit 2 to 3 heaping tablespoons of the filling on each wrapper.
5. Roll like burrito (4-inches long x 1-inch round) and seal with the dissolved cornstarch.
6. Cover the bottom of a fry pan with the peanut oil up about a ½” and heat until the temperature reaches 375⁰F; check with a fryer thermometer. Everything is already pre-cooked; this step is to heat the filling and crisp and brown the wrapper.
7. Fry the egg rolls at 375⁰F so that the oil comes half-way up the sides, until they are a nice golden brown. Turn them over to brown the other side.
8. Remove from the pan and set on a paper towel-lined plate to drain.

ChefSecret:  Look for "Spring Roll Wrappers" which are usually thinner and crispier than egg roll wrappers. I always look for oversize Filipino lumpia wrappers which will produce a paper-thin skin.
 
                                  Golden Dragon Sweet & Sour Sauce
 
Ingredients
1/3 cup white vinegar or rice vinegar
1 cup water (see ChefSecret)
2/3 cup granulated sugar
1/8 teaspoon salt
1/2 teaspoon Sriracha
1 tablespoon cornstarch
2 tablespoons cold water
1/2 teaspoon Worcestershire sauce
1/8 teaspoon white pepper
2 tablespoons ketchup
 
Directions

1. In a medium saucepan bring the white vinegar to a boil.
2. Add the cup of water, sugar, salt and Sriracha.  Cook over medium heat until cooked through.
3. Mix 1 tablespoon of cornstarch with 2 tablespoons of water, add to the saucepan and stir through.
4. Add Worcestershire sauce and the white pepper. 
5. Cook until it is bubbly and thick. Remove from stove and add the ketchup.
6. This sauce will keep well in the refrigerator for about a week.

ChefSecret: For a little added richness, switch out the cup of water for chicken stock. By using ketchup, there is no need to add any red color.
 
Covid-19 Quip of the Day: “Anyone else getting tan from the light in the fridge?"
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  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.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Appetizer #Snack #TheChinaRoseCollection #Shrimp #Pork #EggRoll #SpringRoll #ChineseCuisine #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                              ©PERSPECTIVES/The Consulting Group, Inc., 2020

How you doin’? With some extra time on my hands I started going through old computer files. We use a program called Worldox. It is an excellent shareable filing system that tracks down even the oldest and most obscure files. When we first installed Worldox (over 20 years ago) we transferred all our files over to the new program. Last week I “rediscovered” all my old Pizza Hut files. Perspectives was a consultant to the company for many years.
 
Pizza Hut was founded in June 1958 by two Wichita State University students, brothers Dan and Frank Carney, as a single location in Wichita, Kansas. Six months later they opened a second outlet and within a year they had six Pizza Hut restaurants. The boys began franchising in 1959. Back then a pizza parlor outside of New York City was a rarity. They went to their mom and borrowed $600 renting a small building near downtown Wichita and purchasing secondhand equipment to make pizzas. The Carneys opened the first Pizza Hut and were off to the races. By 1966, Pizza Hut franchise units had grown to 145. Frank claimed that he and the Pizza Hut system had made over 500 millionaires.
 
In the early days of Pizza Hut, the pizzas—crust, sauce and topping—had a distinct New York halo. A lot has changed at the hut since the early days as the company grew and mainstreamed their offerings. The pizzas are not any better or worse, they’re just different. If you are still yearning for the flavor of the original red roof version… here is a hack of the crust recipe, circa 1959. It’s kind of easy to make and provides an excellent platform for a great pizza sauce, cheese and toppings—I have always been a double pepperoni guy, myself.
 
Frank Carney and I worked on several projects together—Applegate’s Landing (casual dining Italian anchored by pizza); Solo’s (a fast drive-thru mini 5-inch pizza concept), Chi-Chi’s (casual dining Mexican food) and China Rose (themed casual dining Asian food). This was always against the background of our relationship from the original Red Roof Pizza Huts. Frank… thanks for the memories.
 
Prep time:  30 minutes
Proof time:  60 to 90 minutes
Bake time:  15 minutes
Yield:  2 servings
 
Ingredients
1-1/2 cups all-purpose flour (previously sifted and measured)
1/2 teaspoon salt
1/8 teaspoon white pepper, find grind
1 packet dry yeast
1/4 cup lukewarm water (no higher than 110⁰ F)
2 tablespoons lard, melted (that’s authentic)
1/4 cup whole milk
 
Directions

1. Sift together the flour, salt and pepper.
2. Dissolve yeast in lukewarm water and set aside.
3. Melt lard over low heat.
4. In a large mixing bowl combine milk, the dissolved yeast and the lard.
5. Add half cup of sifted flour and beat until very smooth with a wire whip.
6. Gradually add the balance of the flour.
7. Mix with a wooden spoon until the dough has formed.
8. The dough will be somewhat moist.
9. Sprinkle the dough lightly with flour, form it into a ball and place it on a lightly floured board.
10. Knead it by folding toward you with your fingertips, and then press down with the heel of your hand.
11. Give the dough one quarter turn after each pressing.
12. Repeat action for 4-5 minutes. (or you can use the dough hook on your mixer) .
13. Placed in a lightly greased bowl. Cover with a damp towel and put it in a warm place (90⁰F) for about 60 to 90 minutes or until the dough doubles in size. 
14. Punch it down on a lightly floured board.
15. Place the dough in a flat greased nine-inch pizza pie pan.
16. Dip your fingertips in olive oil and press the dough toward the rim of the pan then around the rim so that it forms a raised edge that will hold the filling.
17. Using the back of a spoon or ladle, spread your favorite pizza sauce to within 1-inch of the edge of the dough. Top with 3 to 4-ounces of cheese and the topping of your choice.
18. Bake in a preheated 450⁰F oven for about 15 minutes until the dough rises, the cheese melts and the sauce is bubbly.

 
ChefSecret: You say you don’t have the time to make the crust—too much trouble; takes too long??? Try the following crustless short-cut recipe to make an entrée-worthy hot pizza dip.

                                                                    Short Cut Pizza Dip
 
Prep time:  5 minutes
Cook time:  20 minutes
Yield:  6 servings
 
Ingredients
8-oz. cream cheese, room temperature
2 teaspoons dried Italian seasoning, divided
1-1/2 cups (6-oz.) shredded mozzarella cheese, divided
1 cup (4-oz.) finely grated Parmesan cheese, divided
1 cup pizza or marinara sauce (I prefer Rao’s)
20 pepperoni slices (about 2 ounces, optional)
Stuff to dip with: sliced baguette, toast rounds, pita chips, flatbreads, crackers, bagel chips, or tortilla chips
 
Directions

1. Spray a 9-inch pizza pie pan with food release.
2. Cut the room temperature cream cheese into small cubes, place in the pie pan.
3. Arrange a rack in the middle of the oven and preheat the oven to 350ºF.
4. Add 1 teaspoon of dried Italian seasoning to the cream cheese, stir to combine with a rubber spatula, and spread into an even layer. Sprinkle evenly with 3/4 cup of the mozzarella, followed by 1/2 cup of the Parmesan.
5. Pour 1 cup pizza or marinara sauce over the cheeses and spread into an even layer.
6. Add 1 teaspoon of dried Italian seasoning over the sauce.
7. Sprinkle with the remaining 3/4 cup mozzarella and 1/2 cup Parmesan. Place 20 pepperoni slices in an even layer over the cheese if using.
8. Bake until heated through and the cheese is melted and bubbling, about 20 minutes. Let the dip rest 5 to 10 minutes before serving.
9. Serve warm.

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Covid-19 Quip of the Day: Just a quick question… So, to enter stores now, do I need a face mask or a brick?  2020 is so confusing.
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are also being posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entree #Baking #Pizza #Worldox #Snack #Appetizer #PerspectivesTheConsultingGroup #QuarantineKitchen #InstantPot #Covid19 #FeedingAmerica

                                        ©Perspectives/The Consulting Group, Inc., 2020