How you doin’? Well, it’s almost Super Bowl time, again, and once again I am loser. Most of my favorite teams are not going to Arizona. My Rams—losers, Chargers—Losers, Packers—losers, Raiders—losers. As of this writing, I still have one lone horse in the race—the 49er’s. Actually, I find it unbelievable that the Super Bowl winner from last year (Los Angeles Rams) couldn’t even make to the playoff, so they can all go stuff it! Am I bitter? Maybe a little bit.
 
Actually, that’s not a bad idea. I’m going to celebrate my Stuff It attitude with this Pillsbury Bake-Off Winning Recipe for Cheese & Meat-Stuffed Appetizer Bread and serve it at my Super Bowl party. Your sports fans will like it, too!
 
Prep time:  30 minutes
Bake time:  26 to 30 minutes
Total time:  1 hour 10 minutes
Yield:  8 servings
 
Ingredients 
1 can (11 oz) Pillsbury refrigerated French bread
4 ounces Irish white Cheddar cheese, cut into thin slices
4 ounces sliced hard salami, cut into thin slices
4 ounces goat (chèvre) cheese, crumbled
2 tablespoons sliced almonds
1/4 teaspoon coarse sea salt
1 cup stemmed arugula leaves
1 cup fig preserves
1 package (6 oz) dried apricots, halved
 
Directions

1. Preheat an oven to 350° F.
2. Line a rimmed baking pan with cooking parchment paper or lightly spray with cooking spray.
3. Place dough on your work surface. Cut in half crosswise to make 2 (6-inch) loaves. Make lengthwise cut down center of each loaf to within 1/2 inch of bottom.
4.  Carefully pull apart dough and press to make 2 (7x5-inch) rectangles.
5. Top each rectangle with Cheddar cheese, salami and goat cheese, to within 1/2 inch of edges.
6. Bring long sides together over filling; pinch and roll top edge down to seal seam.
7. Pinch and turn ends under loaves to seal.
8. Place loaves in pan. Lightly brush loaves with water. Sprinkle with almonds and sea salt; press lightly to adhere.
9. Bake 26 to 30 minutes or until golden brown.
10. Cool 15 minutes.
11. Meanwhile, on serving board or large platter, arrange arugula.
12. Spoon preserves into small bowl; place on board.
13. Cut filled loaves into 1-inch slices; arrange over arugula.
14. Place apricots around bread slices on board.

ChefSecret:  I dress my serving platter with green and black olives, carrot and celery sticks, grapes and whatever else dresses up my presentation.

Quip of the Day: “What did the pencil sharpener say to the pencil? Stop going in circles and get to the point!"
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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.
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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 #Appetizers #Cheese-MeatStuffedAppetizerBread #PillsburyBakeOff #SuperBowlParty #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup
 
                                                                           ©Perspectives/The Consulting Group, LLC, 2023

How you doin’?  Char Siu Bao Dim Sum Pork Buns were best-selling dim sum food at my China Rose restaurant. Little wonder why… just look at these beautiful little buns. I make these with Chinese barbecued pork filling with lots of seasoning and spices—it is utterly delicious and the perfect bite.
 
Baos are made with a simple steamed yeasted dough that creates a soft and pillowy texture. If you’ve never tasted one, it’s a bit like eating a cloud.
 
Remember to temper the buns in the steamer basket for five minutes after they’ve steamed, which keeps them from cooling too quickly and deflating.
 
Ed’s Comment:  This is a complex recipe—it is fairly easy but daunting just the same. You would be forgiven to just read it and see how much effort goes into the restaurant dim sum that looks so easy when the cart comes to your table. If you’ve got some time on a rainy day, give it a try.
 
Prep time:  10 minutes
Marinade time:  8 hours or overnight
Cook time:  50 minutes
Yield: 16 buns (with leftover pork for a great stir fried rice)
 
Ingredients
For the char siu (Chinese BBQ Pork)
3 pounds boneless pork shoulder/pork butt (select a piece with some good fat on it)
1/4 cup granulated sugar
2 teaspoons kosher salt
1/2 teaspoon Chinese five spice powder
1/4 teaspoon ground white pepper
1/2 teaspoon toasted sesame oil
1 tablespoon Shaoxing rice wine
1 tablespoon low-sodium soy sauce
1 tablespoon hoisin sauce
2 teaspoons molasses
1/8 teaspoon red food coloring (optional)
4 tablespoons finely minced garlic
Water for the roasting pan
2 tablespoons honey
1 tablespoon hot water
 
Directions

1. Cut the pork into long strips or chunks about 2 to 3 inches thick. Don’t trim any excess fat—it will render and add flavor.
2. Combine the sugar, salt, five spice powder, white pepper, sesame oil, wine, soy sauce, hoisin sauce, molasses, food coloring (if using) and garlic in a bowl to make the marinade (the BBQ sauce).
3. Reserve about 2 tablespoons of marinade and set it aside. Rub the pork with the rest of the marinade and place it in a large bowl or baking dish. Cover and refrigerate overnight (or at least 8 hours). Cover and store the reserved marinade in the fridge as well.
4. About an hour before you are ready to cook the pork, remove it from the refrigerator and let it lose its chill on the counter.
5. Preheat your oven to 475⁰ F with a rack positioned in the upper third of the oven.
6. Line a sheet pan with foil and place a metal rack on top. Using the metal rack keeps the pork off the pan and allows it to roast more evenly, like it does in commercial ovens.
7. Place the pork on the rack, leaving as much space as possible between pieces. Pour 1 1/2 cups of water into the pan below the rack. This prevents any drippings from burning or smoking making it easier to clean.
8. Transfer the pork to your preheated oven. Roast for 25 minutes, keeping the oven setting at 475⁰ F for the first 10 minutes of roasting, and then reduce your oven temperature to 375⁰ F.
9. After 25 minutes, flip the pork. If the bottom of the pan is dry, add another half cup of water. Turn the pan 180 degrees to ensure even roasting. Roast another 15 minutes. Throughout the roasting time, check your char siu often (every 10 minutes) and reduce the oven temperature if it looks like it is burning!
10. Meanwhile, combine the reserved marinade with the honey and 1 tablespoon hot water. This will be the sauce you’ll use for basting the pork.
11. After 40 minutes of total roasting time, baste the pork, flip it, and baste the other side as well. Roast for a final 10 minutes.
12. The pork has cooked for 50 minutes total and should be cooked through and caramelized on top. If it’s not caramelized to your liking, you can turn the broiler on for a couple minutes to crisp the outside and add some color/flavor. Be sure not to walk away during this process, since the sweet char siu BBQ sauce can burn if left unattended.
13. Using a meat thermometer check if the internal temperature of the pork has reached 160⁰ F.
14. Remove from the oven and baste with the remaining reserved BBQ sauce. Let the meat rest for 10 minutes before slicing.
15. You are now ready to make the bao filling.

Ingredients
For the char siu filling
1/3 cup water
1 tablespoon granulated sugar
2 teaspoons low-sodium soy sauce
1 teaspoon rice wine
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon toasted sesame oil
1 tablespoon cornstarch dissolved in 1 tablespoon water
8 ounces diced char siu (use the recipe above)
 
Directions

1. In a small saucepan, mix the water, sugar, soy sauce, rice wine, oyster sauce, hoisin sauce and sesame oil.
2. Cook the sauce over medium heat until it bubbles.
3. Stir in the cornstarch mixture and cook for 1 minute, stirring. The sauce should thicken considerably.
4. Remove the sauce from the heat and add in the diced char siu.
5. Cool to room temperature before filling the baos.

                                             Steamed Buns (Baos)
 Ingredients 
For the bao dough
3/4 cup warm water (about 110⁰ F)
1 teaspoon instant yeast
1 tablespoon granulated sugar
2 cups all-purpose flour, plus more as needed
2 tablespoons cornstarch
1/4 teaspoon kosher salt
1/8 teaspoon baking soda
1 tablespoon vegetable oil
Non-stick cooking spray as needed
Chili oil, for serving
 
You will need a steamer (bamboo steamer or steamer insert for your double boiler (with at least 2 steam trays) and 2 parchment liners.
 
Directions
To make the dough

1. In a small bowl, whisk together the water, yeast and sugar until the yeast dissolves. Let the mixture sit until the yeast foams; about 10 minutes.
2. In a medium bowl, whisk together the flour, cornstarch, salt and baking soda. Add the yeast and oil and stir until combined.
3. Lightly dust a work surface with flour and knead the dough for 3 to 4 minutes, or until it becomes smooth and soft. The dough should be soft but not sticky. If the dough looks sticky, add flour 1 tablespoon at a time. If the dough feels dry, add a few drops of water at a time.
4. Spray a medium bowl with non-stick cooking spray, place the dough in it, and spray the dough lightly with more cooking spray. Cover the bowl with plastic wrap and let the dough rest until it doubles in size; about 1 hour.
5. Punch the dough down to get rid of the air bubbles and then portion it into 16 dough balls. Cover them with a clean kitchen towel to prevent them from drying out.
6. Cut parchment paper into 16 3 X 3-inch squares; set aside.
7. Lightly flour a surface and roll out a dough ball, working from the edge to the center — so that the center is slightly thicker than the edges—rotating frequently, until it forms a 4-inch circle.
8. Add about 2 tablespoons of pork filling to the center of the dough circle. Pull the edges of the dough up and over the filling. Use your thumb to push the filling down as you gather the edges into a pleat with your fingers to cover the filling. It may seem like a tight fit at first, but the dough will stretch as you pull it around the filling. Twist the top to seal the bun and pinch off any excess dough.
9. Set the bun on a piece of the prepared parchment paper and place it in a steamer tray lined with parchment. Repeat until all the buns are assembled.
10. Place the bamboo steamer with the buns above a large pot of water and cover with the lid. Rest the buns for about 20 minutes.
11. Heat the water over high heat until it starts to boil and steam, reduce the heat to medium and steam the buns for 10 minutes. Turn the heat off, keep the cover on the steamer, and let the buns rest for 5 minutes.
12. Enjoy immediately with chili oil, hoisin, soy or duck sauce.

ChefSecret:  If not using all 16 buns, store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.

Quip of the Day:  “Life should be more like dim sum. We should all learn to get Oolong.”
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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 #Appetizers #DimSum #CharSiuBao #ChinaRose #ChineseFood #PorkBuns #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup

                                                                       ©Perspectives/The Consulting Group, LLC, 2023

How you doin’? Leon Askin invited me over for a Hanukkah dinner. I had just designed a theatre production of Jacob’s Ladder that he directed. He promised me a good roasted brisket and the best potato latkes (potato pancakes) I ever would taste. Leon was an Austrian-Jewish actor best known in North America for portraying the character General Burkhalter on the TV situation comedy Hogan's Heroes.
 
I enjoy the flavor of potato latkes that are made with potatoes and both green and yellow onions—sweet, lightly pungent, and savory—that never fail. They also have a wonderful soft and crispy texture.
 
Potato latkes are traditionally served with applesauce, but the fully loaded version goes a little overboard with crème fraîche, lox, salmon caviar and chives. The toppings are usually set on the table to let the guests and family build their own latkes with promises that all will be delighted.
 
Just what is Hanukkah? It is a Jewish festival commemorating the recovery of Jerusalem and subsequent rededication of the Second Temple at the beginning of the Maccabean revolt against the Seleucid Empire in the 2nd century BCE. I hope I got that right.
 
The festival lasts for eight nights and days, and is observed by lighting the candles of a menorah. Each night, an additional candle is lit until all eight candles are lit together on the final night of the festival.
 
Hanukkah has attained major cultural significance in North America and elsewhere, especially among secular Jews, as it often occurs around the same time as Christmas during the holiday season giving license to celebrate with great food and gift giving.
 
So, let’s celebrate together with Leon’s ever popular potato latke recipe.
 
Prep time:  20 minutes
Cook time:  5 to 7 minutes
Yield:  5 servings
 
Ingredients 
1 cup coarsely shredded yellow onion
2-1/2 pounds russet baking potatoes, peeled and coarsely shredded
2  large beaten eggs
1/2 cup finely chopped green onions (tops and bottoms)
1/4 cup matzo meal (or all-purpose flour)
3 tablespoons melted unsalted butter, cooled slightly
1-1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon baking powder
Vegetable oil, for flat frying
Applesauce, crème fraîche, lox, salmon caviar, and chives, for garnish
 
Directions

1. Using a kitchen towel, squeeze the water out of the chopped yellow onions.
2. In a colander set over a large bowl, toss the shredded potatoes with the onion and squeeze them dry. Let the vegetables drain for 2 to 3 minutes.
3. Combine the potatoes, onion, eggs, green onions, matzo meal, butter, salt, pepper, and baking powder and mix well; set aside.
4. In a large flat skillet, heat a 1/8-inch layer of oil over moderately high heat until shimmering.
5. Scoop 1/4-cup mounds of the potato latke mixture into the skillet, about 2 inches apart, and flatten slightly with a spatula.
6. Fry the latkes, turning once, until golden and crisp, 5 to 7 minutes.
7. Transfer the latkes to paper towels to drain and then transfer them to a heated platter. Repeat to make the remaining latkes, adding more oil to the skillet as needed.
8. Serve the latkes with applesauce, crème fraîche, smoked salmon, salmon caviar and chives.

ChefSecret:  The real secret to a crisp latke is to drain the onion and potatoes once you’ve sliced them. Here, we save the starchy paste the potatoes create, and fold it back into the veggies with a handful of matzo meal. The result is a latke that fries up golden brown and crispy at the edges — and sturdy enough to hold up under all kinds of delicious garnishes. The latkes can be fried early in the day and re-crisped on a baking sheet in a 350° F oven.

Quip of the Day: Three high rise construction workers were sitting on top of a high rise eating lunch. The first builder opens up his lunch pail and says, "if I get a turkey sandwich one more time, I'm gonna jump off this building and kill myself". The second builder opens up his lunch box and says, “if I get a polish sausage again, I'll join you and jump off this building and kill myself." The third worker opens his lunch box and says, “if I get potato pancakes again, I'll join you two and kill myself as well.”

The next day at lunch the first worker opens his lunch box shows the other guys a turkey sandwich and jumps and kills himself. The second worker opens his lunchbox, shows the remaining worker his polish sausage and jumps off the building and kills himself. The third worker opens his lunch and sees that it’s potato pancakes again, he throws the lunchbox off the building and jumps off and kills himself.

About a week later at one of the funerals the wife of the first worker says, "God had I known he wanted something other than a turkey sandwich, I would have made him something else!" The wife of the second worker says, "Oh me too, had I known he had grown tired of polish sausage I could have made him anything else!" The third wife says, "Stupid jerk, he always made his own lunch."
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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.

​#Entrees #PotatoLatkes #HanukkahRecipe #Latkes #LeonAskin #GeneralBurkhalter #HogansHeroes #Holidays2022 #2022Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup
 
                                                                       ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? These grilled Buffalo wings are a little bit of NFL (or MLB)  heaven. They’re saucy, savory, salty, spicy—everything required of a good chicken wing. Better yet, they’re a little smoky ‘cause we cook ‘em on the grill.  You’ll get that satisfying, finger-licking goodness of eating wings without any of the messy (or smelly) deep-fried stuff. And they’re coated in the perfect amount of jazzed-up Buffalo sauce.
 
The sauce is a piquant combination of margarine, garlic, cayenne pepper, balsamic vinegar and Frank’s RedHot Sauce. It’s spicy, but not too spicy and you’ll love the punch of the vinegar and garlic. To balance out all that bold flavor, we toss the sauced-up wings in nutty Parmesan—which melts into creamy little crumbles on the hot wings—as well as fresh parsley for a pop of green, herbaceous flavor.
 
These Buffalo wings are a great appetizer for everything from backyard ‘cues to game day spreads. Our favorite way to eat them is with a cold, frothy golden ale in one hand and a home-team foam finger on the other… though it does make holding the wings a bit tricky! Also, more than acceptable: serving them for dinner any night with a side of creamy coleslaw, green salad or corn on the cob.
 
Prep time:  10 minutes
Cook time:  20 to 24 minutes
Yield:  2 to 4 servings
 
Ingredients 
2 pounds fresh chicken wings
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
1/2 stick margarine (not butter—see ChefSecret below)
2-1/2 tablespoons minced garlic
1/4 teaspoon cayenne pepper
1 teaspoon balsamic vinegar
1/2 cup Frank’s RedHot Original Sauce (not wing sauce)
1/2 cup grated Parmesan cheese
1 tablespoon minced parsley
 
Directions

1. Bring an outdoor grill or grill pan to medium-high heat.
2. While the grill is heating, pat the chicken wings dry, transfer them to a bowl, and season with kosher salt and black pepper. Add the olive oil and toss to coat.
3. Grill the wings for 10 to 12 minutes per side, or until they are evenly charred and have reached an internal temperature of 165° F on an instant-read thermometer.
4. While the wings are grilling, prepare the sauce.  In a small saucepan over medium heat, melt the margarine.
5. Add the garlic and cook until tender and fragrant, about 3 minutes.
6. Stir in the cayenne pepper, vinegar and Frank’s RedHot Sauce and cook for 3 minutes more. Set aside to cool a bit.
7. Once the chicken wings are cooked, transfer them to a clean bowl and toss with the hot garlic Buffalo sauce.
8. Add in the Parmesan cheese and parsley and toss to coat.
9. Serve immediately.

ChefSecret:  When grilling the wings, I like to add an extra step by brushing them with a little bit of sauce to add some color and depth of flavor. I prefer the taste of margarine when paired with Frank’s Hot Sauce. You can use butter if that’s all you have available.

Quip of the Day:  Only in math problems can you buy 60 cantaloupes, and no one asks, "What the hell is wrong with you?"
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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.
 
#Entree #Chicken #GrilledBuffaloChickenWings #ChickenWings #NFL #MLB #BuffaloChickenWings #2022 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross  #PerspectivesTheConsultingGroup

                                                     ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? I think corn is my favorite spring and summer-time vegetable. It is so versatile allowing you to cook it or use it in so many ways. There’s the seasonally simple way to enjoy it as boiled or grilled corn-on-the-cob, or you can get a little more adventurous with my recipe for Corn Fritters.  The taste and texture of these golden Corn Fritters are simply divine. They are a crispy and yet a little cakey, with pops of whole, crunchy corn kernels. They’re laced with slightly salty Parmesan cheese and chives—a nice savory contrast with the summery sweetness of the corn.
 
Native Americans had been using ground corn (maize) for thousands of years before European explorers arrived in the Americas. Corn-based products, such as corn flatbread, arepa (corn dough baked breads) and traditional corn muffins were staple foods in Pre-Columbian Americas. Native Americans did not use deep frying techniques which require ample supplies of cooking oil as well as equipment in which the oil could be heated to high temperatures.
 
European settlers learned the basic recipes and processes for corn dishes from the Native Americans, and soon devised their own cornmeal-based recipe variations of European breads made from grains available on that continent. The Corn Fritter probably was invented in the Southern United States, whose traditional cuisine contains a lot of deep-fried foods, none more famous perhaps than Southern fried chicken.
 
Make a double batch of Corn Fritters if the kids are partaking or you’ve got friends coming over for a cocktail. Mini fritters make a fantastic appetizer. Big fritters will go with anything you serve for your summer BBQ. You can also serve Corn Fritters topped with a fried egg, bacon and real maple syrup for breakfast.
 
To control waste, always try to utilize all your ingredients. You will have some leftover chipotle chiles in adobo sauce. You can either freeze the leftovers for later or put them to work right away. Recipes like Filipino chicken adobo, chipotle beef tacos, and red pork chili will use the remaining chipotle chiles left in the can.
 
Prep time:  30 minutes
Fry time:  4 to 6 minutes per batch
Servings:  2 to 4
 
Ingredients 
For the chipotle aioli
1/2 cup mayonnaise
1 tablespoon adobo sauce (from a can of chipotle chiles in adobo sauce)
1 tablespoon freshly squeezed lime juice
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
 
For the fritters
3 cups fresh corn kernels, from 3 to 6 ears, divided
1/4 teaspoon kosher salt
1/4 cup all-purpose flour
1/4 cup finely minced chives, divided
2 tablespoons grated Parmesan cheese
1 tablespoon cornstarch
1/8 teaspoon cayenne pepper
1/8 teaspoon kosher salt (if needed, to taste)
1/4 teaspoon black pepper
1 large egg, lightly beaten
1/2 cup, plus 2 teaspoons vegetable oil, divided
 
Directions
To make the aioli

1. In a small bowl, combine all the ingredients and stir together well.
2. Cover the bowl with plastic wrap and refrigerate until ready to use it.

To make the fritters

1. Process 1-1/2 cups of the corn kernels in a food processor until they are coarsely puréed, about 15 to 20 seconds, scraping down the sides of the bowl halfway through processing; set aside.
2. In a 12-inch nonstick skillet, heat 1 teaspoon of the vegetable oil over medium-high heat until shimmering.
3. Toast the remaining 1-1/2 cups of whole corn kernels with the salt and cook, stirring frequently, until lightly golden, 3 to 4 minutes. Transfer to a medium bowl.
4. Return the skillet to medium heat, add another teaspoon of oil and the corn purée, and cook, stirring frequently with a heatproof spatula, until the purée is the consistency of thick oatmeal (it will cling to the spatula rather than dripping off), about 5 minutes.
5. Transfer the corn purée to the bowl of kernels and stir to combine.
6. Rinse the skillet and dry with paper towels.
7. Add the flour, 3 tablespoons of the chives, the Parmesan, cornstarch, cayenne, and a pinch each of salt and pepper into the corn mixture until well combined.
8. Gently stir in the egg until incorporated.
9. Line a rimmed baking sheet with paper towels.
10. In the clean skillet, heat the remaining 1/2 cup of vegetable oil over medium heat until shimmering.
11. Drop six 2-tablespoon portions of the batter into the skillet. Press with a spatula to flatten into 2-1/2-inch disks. Fry until deep golden brown on both sides, 2 to 3 minutes per side.
12. Transfer fritters to the prepared baking sheet. Repeat with the remaining batter.
13. Serve the corn fritters with the aioli and the remaining chives.

ChefSecret:  If you live in an area where fresh corn is grown, go out to the field and do a farmer’s harvest fresh off the stalk. That will be the best tasting corn you will ever enjoy.

Quip of the Day:  I haven't gotten anything done today. I've been in the Produce Department trying to open this stupid plastic bag.
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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. 

#SideDish #Appetizers #SweetCorn #FreshCorn #Chipotle #Aioli #ChipotleAioli #Vegetables #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup
                                         
                                             ©Perspectives/The Consulting Group, LLC, 2022