How you doin’? No one has never doubted my taste for all things sweet—and Original Danish Kringles are high on my list.
 
What’s a Kringle? A Kringle is a hand-rolled Danish-style pastry dough that’s been rested overnight before shaping, filling and baking. After filling with fruit, nuts or other flavor combinations, the pastry is baked and topped with a sweet almond scented white glaze.
 
Joan’s native Wisconsin state has historically been a center of Danish-American culture and Kringle-making. A typical Racine-made Kringle is a large, flat oval measuring approximately 14 inches by 10 inches and weighing about a pound and a half. The Kringle became the official state pastry of Wisconsin in 2013.
 
Prep time:  20 minutes
Refrigerate time:  overnight
Bake time:  20 to 25 minutes
Yield:  2-Kringles / 8 to 10 Servings
 
Ingredients 
For dough
4 cups all-purpose flour
1 cup unsalted butter, slightly softened
2 tablespoon granulated sugar
1 teaspoon fine kosher salt
1 package instant yeast
2 large beaten eggs
1 cup whole milk
 
For the filling
1/2 cup granulated  sugar, divided
1/2 cup packed brown sugar, divided
1 teaspoon ground cinnamon, divided
6 tablespoons melted unsalted butter, divided
1 cup finely chopped almonds, divided
 
For glaze
2-2/3 cups confectioner’s sugar
2 tablespoons unsalted butter, softened
4 tablespoons hot water
1 tablespoon whole milk
1-1/2 teaspoons almond extract
 
Directions
To make the dough

1. Put the flour, butter, sugar and salt into a large mixing bowl. Using a pastry blender, two knives, or your hands, blend together until the mixture is crumbly.
2. In a separate bowl, mix the dry yeast, beaten eggs and milk.
3. Add milk mixture to dry ingredients.  Mix well with a fork until all ingredients are blended. The  mixture will pull away from the sides and form a ball.
4. Divide the dough into two pieces and flatten into discs.
5. Wrap the discs in plastic wrap and refrigerate overnight.

The next day / assemble the Kringles

1. Preheat the oven to 350⁰ F.
2. Mix together the two sugars and the cinnamon in a small bowl.
3. Melt the butter and set aside.
4. Roll out each piece of dough to 1/8 inch thickness about the length of your cookie sheet and as wide as 1/8 inch will allow.
5. Brush each piece of dough with half of the melted butter; sprinkle each piece with half of the sugar mixture and top with half of the almonds.
6. Rolling from the short ends, roll each side in toward the center.  Pinch the center together and roll the ends under. Repeat with the second piece of dough.
7. Place each Kringle on an ungreased cookie sheet. Gently shape each Kringle into an oval.
8. Allow the Kringles to proof for 30 minutes.
9. Split the top of the dough with a sharp knife.
10. Bake 20-25 minutes rotate the pans halfway through the baking time.
11. Remove Kringles from cookie sheets to a cooling rack and let cool for about 10 minutes before glazing.

To glaze the Kringles

1. Mix glaze ingredients together and whisk until smooth.
2. Drizzle and spread the glaze over the top of the Kringles.

ChefSecret:  Baker's guilds in Europe have used the Kringle or pretzel as a symbol for centuries. It is told that when Vienna was besieged by the Turkish Ottoman armies in 1529, local bakers working in the night gave the city defense an early warning of the attacking enemy. For this, they were later rewarded by the Pope, with permission to use a crown as part of their Kringle Guild Symbol.

Quip of the Day:  Have you heard about the dippy Dane; he spent the whole day staring at a can of frozen orange juice because the label said concentrate!
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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 #DanishKringle #WisconsinKringle #Breakfast #Brunch #HolidayRecipes #2024Recipes #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
 
                                                                                                        PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? When I need a plush quick cinnamon-y breakfast, I make these easy, cinnamon rolls with an irresistible layer of cream-cheese-powdered-sugar-glaze. It makes my entire house smell like Christmas morning at the North Pole or one of those cinnamon roll kiosks at the county fair or the airport terminal. 
 
My Christmas Morning Breakfast Cinnamon Rolls recipe is the real deal. It has a soft, snuggly dough that’s topped with a ton of buttery cinnamon sugar before it’s rolled up, sliced and baked. I love to eat these cinnamon rolls by slowly unraveling the coil and savoring each sweet bite saving the gooey middle for the last bite. They’re the perfect weekend brunch treat or holiday breakfast! Those who don’t work with dough often should have no fear. This dough is smooth, soft and super easy to roll out after the first rise.
 
Prep time:  1 hour
First Proof time:  1 to 1-1/2 hours
Second Proof time:  1 to 1-1/2 hours
Bake time:   20 minutes to 25 minutes
Yield:  12 Cinnamon Rolls
 
Ingredients 
For the dough
1 cup warm whole milk (100 to 110ºF)
1 (1/4-ounce) packet instant or active dry yeast (2 1/4 teaspoons)
4-1/2 cups bread flour, plus more as needed
2 large eggs, at room temperature
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
1/2 cup granulated sugar
1-3/4 teaspoons kosher salt
 Cooking spray
 
For the filling
8 tablespoons (1 stick) unsalted butter, at room temperature and very soft
1 cup packed dark brown sugar
2 tablespoons ground cinnamon
1/2 teaspoon kosher salt
 
For the cream cheese frosting
4 ounces cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
1/2 teaspoon almond extract
1/8 teaspoon kosher salt
1-1/2 cups confectioners’ sugar
 
Directions 
To make the dough

1. Place 1 cup warm whole milk in a stand mixer, sprinkle with 1 (1/4-ounce) packet instant yeast, and stir to combine. Let sit for a few minutes until foamy.

Baker’s notes: The water temperature should not exceed 110⁰ or it will kill the yeast. If the yeast doesn't foam, it has expired, and you should get new yeast and start over.

1. Add the bread flour, room temperature eggs, melted unsalted butter, sugar and kosher salt.
2. Mix with the dough hook attachment on low speed until combined, about 2 minutes.
3. Increase the speed to medium and mix until the dough is elastic and smooth, and pulls away from the sides of the bowl, 8 to 10 minutes more.
4. After 5 minutes, if the dough is still sticky, knead in more bread flour, 1 tablespoon at a time as needed.
5. Coat a large bowl with cooking spray.
6. Transfer the dough into this bowl and turn to coat in the cooking spray.
7. Cover and let rise in a warm place until visibly puffed; does not need to double in bulk, 1 to 1-1/2 hours.

To make the filling

1. Beat the very soft unsalted butter, packed dark brown sugar, ground cinnamon and kosher salt together with a fork in a medium bowl until it forms a paste with no visible cinnamon or sugar.

To assemble and bake the rolls

1. Coat a 9X13-inch glass baking dish with cooking spray.
2. Line the bottom of the baking dish with a sheet of parchment, then spray the parchment and sides of the baking dish with cooking spray.
3. Lightly dust a work surface and rolling pin with flour.
4. Gently punch the dough down.
5. Transfer onto the work surface and lightly dust the top with flour.
6. Roll the dough out into a rough 12X24-inch rectangle (about 1/8-inch thick), with a longer side closer to you.
7. Drop the filling in marble-size pieces all over the dough, then using an offset spatula spread into an even layer as best you can, leaving a 1/2-inch border.
8. Starting at the long end closest to you, roll the dough up tightly into a log.
9. Pinch the seam tightly together at the top.
10. Position the log seam-side down. Cut the dough crosswise into 12 pieces with a serrated knife.
11. Place the pieces, cut side up in the baking dish, 4 across and 3 down the dish, spacing them evenly apart.
12. Coat a sheet of plastic wrap with cooking spray, then cover the baking dish with the wrap spray-side down. Let rise in a warm place until the rolls are just touching each other, 1 to 1-1/2 hours.
13. About 20 minutes before the rolls are ready, preheat an oven to 375⁰ F.
14. Remove the food film and bake until the rolls are light golden brown, puffed, and register at least 200⁰ F in the parts not touching the filling, 20 to 25 minutes.
15. Let the cinnamon rolls slightly cool while you make the frosting.

To make the frosting

1. Beat the room temperature cream cheese, unsalted butter, almond extract, and salt with the paddle attachment in a stand mixer on medium speed until smooth and whipped in texture, about 2 minutes.
2. Add the powdered sugar and beat on the lowest speed until just combined. Increase the speed to medium-high and beat until fluffy and creamy, scraping down the sides of the bowl as needed, about 2 minutes more.
3. Spread the desired amount of frosting evenly over the still-warm cinnamon rolls.
4. Let the cinnamon rolls cool for at least 10 minutes more before serving warm with any remaining frosting.

ChefSecret: I like to concentrate on gifts first thing Christmas morning rather than food prep. Here are my make-ahead secrets: Make the cinnamon roll recipe through step 20. Cover the baking dish and place in the refrigerator overnight. The next morning, a few hours before you plan to eat, let the baking dish sit in a warm place until the rolls rise; they should be just touching each other. Uncover and bake following the recipe instructions.

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.

Quip of the Day:  Life is what you bake it, so add cinnamon.
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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. We have added a new search feature to make it easier to navigate through our blogs.
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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 #ChristmasMorningCinnamonRolls #CinnamonRolls #HolidayRecipes #2024Recipes #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #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’? For me, one of the greatest things about living in Henderson, Neveda is my home overlooks the famous Las Vegas Strip from afar and yet we still get culinary “stars” nearby.

One such person is Chef Jaret who helms the kitchen at and owns Craft Kitchen. You can usually find the Perspectives team enjoying happy hour at this casual eatery. Jaret has a long pedigree from some of the best hotels and restaurants on The Strip. Along with partner, Tami Blinn, an excellent pastry chef in her own right, they turn out food that has “come-back flavor.” And I come back almost weekly for their Crème Brulée French Toast. It is rich and eggy with its signature crisp and crunchy torched sugary shell. And now I’ve added the added bonus of fresh summertime fruit.

Biting into a succulent piece of stone fruit is the ultimate summer decadence—especially since stone fruit season graces us with its presence for just a few months out of the year. Adding sweet, sunny peaches to a tower of rich, eggy French toast? Well, that’s an indulgence of near epic proportions… and therefore, right up my alley!

I first cook the peaches in a grill pan so they caramelize and get those beautiful, blackened stripes—the contrast of smoky char and juicy sweetness is just scrumptious. Then I combine sugar and water in a hot pan to create a base for the syrup, and once it has simmered to a nice amber hue, I add a splash of dark rum and stir in the grilled peaches.

For the actual French toast part, I use thick, pillowy Texas-style toast or Hawaiian bread and dredge them in a classic milk and egg mixture. I cook them in the grill pan as well, so they get nice, crispy, and very lightly charred — and then, while they’re still hot, we coat them in a healthy layer of cinnamon and granulated sugar.

Those warm, cinnamony slabs of toast are divine with the boozy, caramelly, peach-laden syrup. The vanilla notes in the rum meld perfectly with the eggy toast and the juicy peaches. The custard cream filling is layered between the two slices of French toast. It’s an all-around sweet affair, which is why I love sprinkling a tablespoon or two of granulated sugar and hit it with my kitchen torch to brulée the top. Then I add the peaches and a dollop of crème fraîche on the side. That thick, tangy cream melts into the syrup.  It is so damn good.

Prep time:  1 hour
Chill time:  2 hours+
Cook time:  45 minutes
Yield:  4 servings
 
Ingredients 
For the custard cream filling
1/4 cup, plus 1 teaspoon granulated sugar, divided
1 cup whole milk
2 large egg yolks
1 whole large egg
1-1/2 tablespoons cornstarch
1 tablespoon unsalted butter
1 teaspoon vanilla bean paste
1/2 cup heavy whipping cream

For the French toast
5 large eggs
1/4 cup milk
1/4 cup cream
2 teaspoons baking powder
3/4 cup granulated sugar
1 tablespoon ground cinnamon
8 slices thick Texas toast
1/2 cup crème fraîche, for garnish

For the peach syrup
2 ripe peaches
3/4 cup granulated sugar
1/2 cup water
1/4 teaspoon pure vanilla extract
5 tablespoons unsalted butter
2 tablespoons dark rum
 
Directions
To make the custard cream filling

1. In a medium saucepan over medium heat, dissolve 1/8 cup of the sugar in the milk and heat until the milk is steaming. Reduce the heat to low.
2. In a medium bowl, whisk the egg yolks and whole egg together.
3. Sift the cornstarch and 1/8 cup sugar into the eggs. Whisk vigorously until perfectly smooth and shiny, about 1 minute.
4. Slowly add one ladle of hot milk to the egg mixture to temper the eggs, while whisking continuously. Continue adding the hot milk one ladle at a time until about half of the milk has been added.
5. Pour the tempered eggs into the hot milk, whisking constantly.
6. Increase the heat to medium and bring to a boil, stirring constantly.
7. Boil for 2 minutes until the pastry cream thickens.
8. Immediately transfer the pastry cream to a small bowl and stir in the butter and vanilla bean paste until completely melted.
9. Spread the top smooth and cover with food film placed directly in contact with the surface of the cream to prevent skin from forming.
10. Cool in the refrigerator until completely cold, about 2 hours. This can be made up to 3 days in advance.
11. Using a rubber spatula, stir out any lumps that may have formed in the pastry cream. Set it aside.
12. In a stand mixer fitted with a whisk attachment, combine the heavy whipping cream and remaining sugar. Beat on medium speed until soft peaks form.
13. Stir 1/3 of the whipped cream into the pastry cream just until combined.
14. Fold the remaining whipped cream into the pastry cream mixture in two batches, being very gentle, so that your custard cream remains light and airy.
15. Cover and refrigerate until needed for filling.

To make the French toast

1. In a medium bowl, whisk together the eggs, milk, cream and baking powder. Set it aside.
2. In a separate medium bowl, whisk together the granulated sugar and cinnamon. Set it aside.

To make the peach syrup

1. Slice the peaches in half and quarter each half into wedges, for a total of 16 wedges.
2. On a grill pan over medium-high heat, grill the peach wedges on each side, just until nice grill marks have formed, about 2 minutes per side. Remove the grilled peaches and set aside.
3. In a sauté pan, combine the granulated sugar and water and stir gently. Bring the pan to high heat, gently swirling occasionally, until the sugar begins to caramelize and turn amber in color.
4. Lower the heat to low and stir in the unsalted butter until completely melted, then pour in the dark rum and stir to combine. If the syrup is too thick, you can add hot water, stirring in 1 tablespoon at a time, until you have reached your desired consistency.
5. Stir the grilled peaches into the syrup, remove from heat and set aside.

To grill the French toast

1. Wipe out the grill pan and return it to medium-high heat.
2. Lightly dredge each slice of Texas toast in the egg and milk mixture, allowing any excess to drip off. Grill the French toast until slightly crispy and nice grill marks have formed, about 3 minutes per side.
3. Remove the grilled French toast and gently toss each slice in the cinnamon and sugar mixture.

To serve

1. Spread 3 tablespoons of the custard cream over one slice of French toast. Top with the second piece of French toast.
2. Sprinkle the top piece of the French Toast with granulated sugar and using your trusty kitchen torch melt the sugar on top.  If you don’t have a kitchen torch, put the toast stacks under the oven broiler, being careful not to burn.
3. Drizzle the warm syrup and peaches on the plate around the grilled French toast.
4. Garnish the plate with a dollop of crème fraîche.

ChefSecret:  Crème Brulée Peachy French Toast is an obvious choice for glamorous, boozy brunches with friends and family, but it’s also wonderful for a laid-back, late morning breakfast during your family’s weekend cottage stay. Also allowed: swapping the crème fraîche for a scoop of vanilla ice cream and calling it dessert, or swapping out the peaches for your favorite fruit!

Quip of the Day:  What’s a French toast’s favorite game? Eggo-tistical pursuit!
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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 #Brunch #Dessert #CremeBruleeFrenchToast #GrilledPeaches #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
 
                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? As we spring into summer, there’s really no shortage of fantastic cocktails—but our current favorite is the festive Michelagua. My recipe is made with cold-pressed watermelon juice, a light lager and spices. I love the intense, melon-y flavor and bright color it gives the drink. It’s also practically overflowing with big chunks of juicy mango, so you get some tangy-sweet notes in every slurp.
 
The best way to think of it is as a pimped-up version of the Cheleda (a Mexican beer-based cocktail), with a handful of extra ingredients and a much bolder flavor punch. Like the Cheleda, beer forms the base, but unlike the Cheleda, you get a lot more than salt and lime with it. The recipe varies by region, but as a basic rule you can expect beer, lime, salt, spices, salsas, and tomato juice, all served in a lime and salt and/or chili powder rimmed glass. In some places, you may also get a few chiles for extra bite.
 
In many ways, a Michelada (see ChefSecret) is like a Bloody Mary that's lost its vodka and gained some beer. It's also fully customizable, so don't be surprised if you order a Michelada and find yourself with something that looks more like a meal than a drink, with steamed shrimp, smoky bacon and even pickles all jutting out of the top. You might also find some with additional seasonings such as hot sauce, Worcestershire sauce, celery salt, black pepper, serrano peppers, Chamoy powder, Maggi sauce and soy sauce… it's entirely up to you. The following recipe can be used as a guide but feel free to adapt the spices to suit your own taste.
 
But the kicker in my cocktail—the thing that makes it so very special—is that I dip the rim of the glass in Tajín fruity Chamoy hot sauce and Tajín seasoning. The Chamoy is full of lime and apricots, the Tajín has some mild heat and together they give this drink a bright, refreshing lilt with a bit of a punch.
 
Yes, Watermelon-Mango Michelagua is, by definition, a drink. But because of all the mango floating around in there, you could just as easily call it a snack. (It’s begging for one of those combination spoon-straws.) And you better believe you’ll be sipping it poolside this summer!
 
Prep time:  10 minutes
Yield:  1 cocktail

Ingredients 
1/4 cup Tajín Fruity Chamoy Hot Sauce, plus more for garnish
1/4 cup Tajín Clásico Seasoning, plus more for garnish
3/4 cup diced mango, divided
Crushed ice
1/4 cup fresh, cold-pressed watermelon juice (I like Evolution)
1 12-ounce bottle light beer
1/2 ounce simple syrup
1/2 ounce freshly squeezed lime juice, plus more to taste
 
Directions

1. Spread the chamoy sauce in a small, shallow plate. Spread the Tajín seasoning in a second small, shallow plate.
2. Dip the rim of a pint glass in the chamoy and then in the Tajín to coat.
3. In the pint glass, alternate half diced mango and half crushed ice, until the glass is halfway full.
4. Add the watermelon juice, simple syrup and lime juice to the glass and stir to combine. Stir in more lime juice, to taste, if desired.
5. Top the Michelagua with more crushed ice, beer and the remaining diced mango.
6. Garnish with Chamoy and Tajín.
7. Enjoy immediately.

ChefSecret:  The story of how Michelada got its name involves a man called Michel Esper who was a frequent guest at the Club Deportivo Potosino in San Luis Potosí, Mexico, in the 1960s. Esper's drink of choice was a beer served with lime, salt, ice and a straw, poured into a "chabela" big cup and served like a lemonade. Other customers soon started asking for a glass of "Michel's lemonade" or "Michelada" as it soon became known).

Quip of the Day:  Spilling a beer is the adult equivalent of a kid dropping an ice cream on the ground.
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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 #HappyHour #WatermelonMangoMichelagua #WatermelonJuice #Mango #Michelada #Cheleda #Beer #Tajin #SummertimeHappyHour #Cheers #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup

                                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2024