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.
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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. 

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

How you doin’? We often discuss the origins or discoveries of different foods. I read an interesting article from Atlas Obscura by Luke Fater. Would you believe that the first internationalization of that famous fruit-based dip called Guacamole was first penned by William Dampier, a famous 17th century pirate?... yes, pirate.
 
Even though he was a ruthless, murdering, torturing bastard, he still loved a proper set table while on ship and land. This was very unusual since the perceived glamour of piracy is that its practitioners lived poorly and ate even worse. Skirting death, mutiny and capture left little room for comfort or transformative culinary experiences. The greatest names in piracy, wealthy by the day’s standards, ate as one today might on a poorly provisioned camping trip composed of dried beef, hardtack and warm beer. In those days of exploration and discovery the ocean seas were no place for an adventurous appetite—pirate or otherwise.
 
Privateer William Dampier allowed himself the curiosity for food. This pirate played a pioneering role in spreading ingredients and cuisines wherever he traveled—a Spanish prison excluded. He gave us the words “tortilla,” “soy sauce,” and “breadfruit,” while unknowingly recording the first ever recipe for Guacamole. Who better to expose the Western world to the far corners of earth’s culinary bounty than someone who, by necessity, made many of these places his hiding places?
 
William Dampier’s food-writing firsts included the use of the words “barbecue” and “chopsticks.” Dampier kept a journal wrapped in a wax-sealed bamboo tube throughout his journeys. During a year-long prison sentence in Spain in 1694, Dampier would convert these notes into a novel, A New Voyage Around The World, which became a bestseller and seminal travelogue for its time. It read like an episode of Anthony Bourdain, No Reservations.
 
While I can’t offer you recipes for flamingos, penguins or turtles I will share my recipe for my best Guacamole fit for William Dampier’s pirate table.
 
A tried-and-true Guacamole recipe that's easy to make, uses fresh ingredients and is loaded with flavor. It's the best Guacamole hands down. Read below to the ChefSecret to learn how to prevent you Guacamole from turning brown
 
Prep Time: 10 mins
Yield:  4 Servings
 
Ingredients 
3 large ripe Hass avocados
1/4 cup finely diced red onion
1/4 cup finely diced jicama
1/2 cup diced Roma tomatoes
1/4 cup chopped crisp-cooked bacon (optional)
3 tablespoons finely chopped fresh cilantro
1 finely diced jalapeño pepper, seeds and seams removed
2 tablespoons minced garlic
1 tablespoon fresh lime juice
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 teaspoon celery seed
 
Directions

1. Slice the avocados in half, remove the pit, and scoop the pulp into a medium-size mixing bowl.
2. Mash the avocado with a fork and make it as chunky or smooth as you'd like.
3. Add the remaining ingredients and stir together. Give it a taste test and add a pinch more salt here or lime juice there if needed.
4. Serve the guacamole with warm tortilla chips.

ChefSecret:  What’s the best way to store your prized Guacamole so it will last longer without turning brown? Turns out there's a simple solution for keeping your mashed up avocado fresh and green for a few more days.
 
The solution lies with good old H2O. Topping off your avocado dip with water keeps air, at least in part, from being able to penetrate the Guacamole, which keeps it from browning. By using this simple technique, you can keep the brown at bay for about two days (maybe longer if you're lucky).
 
1.    Once you're ready to store the Guacamole, place it in an airtight storage container or a bowl that you will cover tightly with plastic wrap.
2.    Use a spoon to flatten the surface of the dip and remove any air bubbles.
3.    Gently add about a half-inch of water to the top of the Guacamole. Make sure the water covers the whole surface of the batch.
4.    Put the lid or covering on the container, and store in the fridge for two to three days.
5.    When you're ready to enjoy your Guacamole, gently pour off the water and stir before serving.

​Quip of the Day: Albert Einstein once said, “There is a difference between genius and stupidity—genius has it limits.”
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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. 

#Appetizers #Guacamole #SideDish #Avocados #HassAvocados #WilliamDampier #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                       ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? Here is a dish that dates back eight or nine centuries, maybe without the champagne, however. In the thirteenth century Moules Marinieres was essential when a ship-wrecked Irishman, Patrick Walton, accidentally discovered mussels clinging to the nets that were left out to trap birds and submerged wood piles. Hey when you’re hungry, you’re hungry and the strangest things sound good to eat. So, he picked them up and dropped them into boiling salt water.
 
It takes only 12–15 months for mussels to reach marketable size (40mm), ready for harvest. Harvesting methods depend on the growing area. Mussels can be grown on wooden poles, harvested by hand or with a hydraulic powered system. For raft and longline culture, a platform is typically lowered under the mussel lines, which are then cut from the system and brought to the surface and dumped into containers on a nearby vessel. After harvest, mussels are typically placed in seawater tanks to rid them of impurities before marketing.
 
Mussels can be smoked, boiled, steamed, roasted, barbecued or fried in butter or vegetable oil. As with all shellfish, except shrimp, mussels should be checked to ensure they are still alive just before they are cooked.
 
In Belgium, the Netherlands and France, mussels are consumed with French fries or toasted garlic bread. In Belgium, mussels are sometimes served with fresh herbs and flavorful vegetables in a stock of butter and white wine. A similar style of preparation is commonly found in the Rhineland where mussels are served in restaurants with a side of dark bread. In the Netherlands, mussels are sometimes served fried in batter or breadcrumbs.

In France, the Éclade des Moules, or, locally, Terré de Moules, is a mussel bake that can be found along the beaches of the Bay of Biscay. In Italy, mussels are mixed with other sea food, and are often consumed steam cooked, sometimes with white wine, herbs, and served with the remaining water and some lemon.

In Spain, they are mostly steam cooked, sometimes boiling white wine, onion and herbs, and served with the remaining stock and lemon. They can also be eaten as tigres, a sort of croquette using the mussel meat, shrimp and other pieces of fish in a thick bechamel then breaded and fried in the clean mussel shell. They are used in other dishes such as rice or soups or commonly eaten canned in a pickling brine made of oil, vinegar, peppercorns, bay leaves and paprika.

​In Turkey, mussels are either covered with flour and fried on skewers or filled with rice and served cold and are usually consumed after alcohol (lots of beer). In Ireland they are boiled and seasoned with vinegar. In Cantonese cuisine, mussels are cooked in a broth of garlic and fermented black bean. In New Zealand, they are served in a chili or garlic-based vinaigrette, processed into fritters and fried, or used as the base for a chowder. In Brazil, it is common to see mussels being cooked and served with olive oil, usually accompanied by onion, garlic and other herbs. Wow!
 
My seriously delicious Champagne-Steamed Mussels recipe is one of the quickest shellfish preparations known to man or woman. I love the flavor of a Champagne-based broth. Bring it to a rapid boil, add the mussels, spices and garlic and cover, cook until they open. Now they’re ready to eat!
 
Prep time:  10 minutes
Cook time:  10 minutes
Yield: 2 servings
 
Ingredients 
3 tablespoons unsalted butter
4 tablespoons minced garlic
1/2 teaspoon red pepper flakes
1 tablespoon lemon zest
2-1/2 cups Champagne or sparkling white
1/4 teaspoon freshly-ground black pepper
2 pounds cleaned and debearded live mussels
1 cup chopped fresh flat-leaf parsley
2 slices grilled bread
2 lemon wedges for garnish
 
Directions

1. Melt the butter in a large stock pot over medium heat.
2. Add the garlic and let it sizzle for about 30 seconds.
3. Season with red pepper flakes and lemon zest, stirring for about 45 seconds.
4. Quickly pour in the Champagne and season with black pepper.
5. Bring stock to a boil, stir in mussels, and cover immediately.
6. Shake the pot and let the mussels boil for 1 minute.
7. Stir the mussels, replace the cover and let boil for 2 more minutes. The shells will begin to open.
8. Stir in the parsley, cover the pot and cook until all the shells are open, 1 to 3 minutes.
9. Serve with grilled bread and lemon wedges.

ChefSecret:  If any of the mussel shells do not open, throw them away.

Quip of the Day: “People are kind of like mussels. You can put them in a pot of boiling water, and some of them will pop open immediately. Some of them will have to float around in the water for a bit, then they'll slowly release. Others never open up at all, no matter what sort of hot water they're in.”
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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. 

#Entrees #Dinner #Mussels #Champagne #MoulesMarinieres #Seafood #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                   ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? Are you a muncher? Do you snack on potato chips, tortilla chips or corn nuts? We all have “trigger foods”…  foods that we crave and once we start eating them it’s hard to stop. Joan’s trigger food is Cheetos, and I always know when she’s been indulging by the telltale trace orange stains on her fingers. Sorry Joan, you can’t get away with it. My trigger food is peanuts. I feel so sorry for the relative few that have a peanut allergy and can’t indulge or over-indulge in this wonderful snack.  Aside from them being healthier than fried snacks they just taste so darn good.
 
Back in my early jet-setting days, I was obsessed with Eagle Snacks Honey Roasted Peanuts. If memory serves me right, they were made by Anheuser-Busch as a complement for beer. It was a great way to help pass the time on an airplane and I got hooked on them for life.  Then, alas, Eagle Snacks and Honey Roasted Peanuts were gone—no longer on the planes of the friendly skies.  Heart break! So, what’s a guy to do?
 
I went into the test kitchen with my gang of developers and we created our own absolutely delicious recipe for spicy honey roasted peanuts! This recipe started as a basic honey-roasted beer nut recipe and became a fantastic party treat or everyday snack.
 
Prep time:  15 minutes
Cook time:  35 minutes
Cool time:  1 hour 30 minutes
Yield:  16 ounces
 
Ingredients 
1/3 cup granulated sugar
1-1/2 teaspoons chipotle chile powder
1/4 teaspoon chili powder
1/2 teaspoon roasted garlic powder (I prefer Penzeys brand)
2 tablespoons unsalted butter
2 tablespoons natural honey
1 teaspoon kosher salt
1 pound skinless, lightly roasted peanuts
 
Directions

1. Preheat an oven to 325⁰ F and lightly coat a 9 x 13-inch baking dish with Pam food release.
2. Stir together the sugar, chipotle powder, chili powder and garlic powder in a small bowl; set aside.
3. Stir together the butter, honey and kosher salt in a large saucepan over medium heat until the butter has melted, and the mixture is bubbly.
4. Stir in the peanuts until well coated; pour and spread them out into a 9 x 13-inch baking dish.
5. Bake in the preheated oven until the nuts are golden brown and somewhat dry— about 30 minutes, stirring the mixture 2 or 3 times to ensure even cooking.
6. Once done, scrape the peanuts into a large bowl, and sprinkle with the spice mixture. Toss the peanuts to evenly coat with the spice mixture.
7. Allow the peanuts to cool to room temperature, tossing every few minutes so the nuts do not stick together.

Chefs Secrets:  What’s your Honey IQ? Honey has been around since the times of the pharaohs. It is syrupy and sweet and has been a staple in households as a healthy sweetener used for all kinds of cooking. We had a large honey client for several years and we discovered all kinds of good things to do with honey.
 
The first thing to consider, buy a good brand of honey—one that has not been adulterated with corn syrup or liquid sugar. A lot of honey imported from China may not be 100% honey—in fact, chances are, it’s not. There is only one place I know where you can source real organic honey and that’s from the Amazon basin areas in South America. Bees fly and visit many farms as they pollinate crops and suck-up their nectar. It isn’t always organic. I’m not much of a stickler on organic as I am on adulterated honey.
 
There are some rights and wrongs in storing honey. If you have a jar in your kitchen and it isn’t stored correctly it could end up crystalized. While it might not change the flavor too much when it’s no longer fluid, it may never have that luscious texture you think of when you make recipes with honey. For the best results, there are a few secrets you should take to heart.
 
Honey is food safe stored at practically any temperature. Honey is resistant to bacterial growth due to its unique composition. It's a bit acidic while having a low moisture level. That means that bacteria can’t get a foothold to survive and thrive. With no bacteria, there's no spoilage to worry about—no need to keep it in the refrigerator… in fact please don’t.
 
Keeping air out of the container will help the honey stay viscous longer. The best idea for avoiding air is to keep the honey in the container it came in. These bottles and jars are designed for long-term honey storage with few entry points for air. If you do need to change containers, make sure it's airtight. Glass or plastic is preferred; metal can oxidize the honey leading to “off” flavors.
 
Keep honey in the dark… sunlight is less than ideal for honey. The sunlight and increase in temperature can take a toll on the sweetening power. So, avoid windowsills, cabinets near ovens, or anywhere that's hit by the sun or heat. Honey can be kept indefinitely; after all they found it in King Tut’s tomb thousands of years after he was interred and it was still edible (can you imagine the poor soul who volunteered to tasted it?).
 
While you may not want to eat something older than you, rest assured that most honey is safe to eat if it still looks like honey. You can tell honey is past its peak when its darker or crystalized. Even then, the honey is likely still safe to eat. It just may have a grainy texture or weaker flavor and that's not what you're looking for.
 
Quip of the Day: “if everything is honey, and I am what I eat, I must be made of honey and life is very sweet.”  Winnie-the-Pooh
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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.

#Snacks #HoneyRoastedPeants #ChipotleHoneyRoastedPeanuts #Peanuts #NationalPeanutBoard #NPB #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                          ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? Last week I was sitting in a booth at one of my favorite Mexican restaurants when the server walked by our table with a piled-high plate of nachos. There’s something lovely about the unapologetic lustiness of a big pile of nachos. I ordered a far less decadent dish consisting of a pair of beef tacos.
 
I came home and kept thinking about those darn nachos. I looked around the kitchen and had everything but the tortilla chips. What’s a person to do? I decided to dial it up a bunch with my recipe for Carne Asada Fries. This recipe was created to fill the hole in your hearts left by all those missed happy hours not shared with friends and family during the pandemic. These make the ideal appetizer or even a dinner. The center of this recipe is the highly-flavored carne asada. It is a tender, juicy steak marinated in a sauce made with roasted chiles, cumin, citrus and cilantro.

The carne asada (steak) contributes a hearty, smoky flavor while the fresh jalapeño, tomato and onion add a zesty bite of heat and acid. The crema takes down the spiciness. The crunchy fries add a decadent counterpoint to the tender carne asada.
 
I only had frozen fries on hand, which was just fine because time was of the essence, but if you have the time and the equipment you can make your own light and crispy homemade air fryer French fries.

Finally, the hearty protein of the steak will be a steadying influence alongside the cocktail of your choice. I enjoyed mine with a top-drawer margarita, or it could work with an ice-cold beer. The perfect choice for celebrating Cinco de Mayo. 
 
Prep time:  45 minutes
Marinate time:  3 hours or overnight
Cook time:  15 minutes
Assembly time:  5 minutes
Yield:  4 to 6 servings
 
Ingredients 
For the carne asada
3 dried ancho chiles, stems and seeds removed
3 dried guajillo chiles, stems and seeds removed
2 chipotle chiles in adobo sauce
1 cup water
3/4 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lime juice
2 tablespoons olive oil, plus more for grill
2 tablespoons soy sauce
2 tablespoon Thai fish sauce
4 tablespoons minced garlic
1 small bunch cilantro, leaves and tender stems; reserve some for garnish
1 tablespoon whole cumin seed, toasted and ground
1 tablespoon whole coriander seed, toasted and ground
2 tablespoons dark brown sugar, packed
2 teaspoons kosher salt, plus more to taste
1-1/2 pounds skirt steak, cut into 2 equal-size pieces
 
For the air fryer French fries
2 15-oz packages frozen French fries
Spray oil (I prefer Pam)
1 seeded and diced tomato
1/2 cup diced white onion
1 thinly sliced jalapeño pepper
1/4 cup crema
6 lime wedges, for garnish
 
Directions
To make the carne asada

1. In a microwave-safe bowl, combine the ancho and guajillo chiles; microwave until pliable and fragrant, about 10 to 20 seconds.
2. Transfer the ancho and guajillo chiles to a blender and add the chipotle chiles, water, orange juice, lime juice, olive oil, soy sauce, fish sauce, garlic, cilantro, cumin, coriander and dark brown sugar. Blend until it forms a smooth sauce; about 2 to 3 minutes.
3. Adjust the seasoning with salt, to taste.
4. Transfer half of the sauce to a sealed container and set aside in the refrigerator.
5.  Transfer the other half to a large bowl and stir in the 2 teaspoons kosher salt.
6. Add 1 steak to the bowl and turn to coat. Transfer to a large container. Repeat with the remaining steak, and then pour any excess marinade over the steaks.
7. Cover and refrigerate for at least 3 hours, or overnight.
8. When you’re ready to make the fries, remove the reserved sauce from the fridge to allow it to come to room temperature.

To make the fries

1. Spray the basket of an air fryer with oil. Spread half the fries on the air fryer basket in one layer, spray the fries with oil, and cook at 400° for 6 minutes.
2. Shake up and turn the fries and cook for 6 to 8 minutes more or until crispy.
3. Transfer to a serving plate. Repeat with the remaining fries.
4. Lightly oil and heat a grill or grill pan to high heat.
5. Remove the steaks from the marinade and wipe off any excess sauce.
6. Grill, turning occasionally, until the steaks are well charred on the outside and the centers register 110° F on an instant-read thermometer, 5 to 10 minutes total.
7. Transfer the steaks to a cutting board, tent with foil, and allow to rest for 5 minutes. Slice the steaks thinly against the grain, then chop into bite-size pieces.

To assemble the carne asada fries

1. Place the fries on a large plate and drizzle the reserved sauce over them, to taste.
2.  Scatter the carne asada, tomatoes, onions and jalapeños over the fries. Drizzle with the crema and garnish with the reserved cilantro leaves.
3. Serve hot.

ChefSecret:  Consider making a double batch of carne asada to use in tacos, enchiladas, tortas and rice bowls.

Quip of the Day: “Why are eggs packaged in flimsy Styrofoam packaging and batteries come in a package that takes a chainsaw to open?”
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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. 

#Appetizers #CarneAsadaFries #CarneAsada #FrenchFries #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                             ©Perspectives/The Consulting Group, Inc., 2022