How you doin’? What would Thanksgiving be without a turkey? Not a good old American Thanksgiving… that’s what.

Thanksgiving Day is a national holiday in the United States. In case you forgot or missed this lesson is school, in 1621 the Plymouth colonists and Wampanoag Indians shared an autumn harvest feast that is acknowledged today as the first American Thanksgiving celebration in the colonies. For more than two centuries, days of thanksgiving were celebrated by individual colonies and states. It wasn’t until 1863, during the Civil War, that President Abraham Lincoln proclaimed a national Thanksgiving Day to be held each November.
 
In September 1620, a small ship—the Mayflower—left Plymouth, England carrying 102 passengers… an assortment of religious separatists seeking a new home where they could freely practice their faith, and other individuals lured by the promise of prosperity and land ownership in the New World. After a treacherous and uncomfortable crossing lasting 66 days, they dropped anchor near the tip of Cape Cod, far north of their intended destination at the mouth of the Hudson River. One month later, the Mayflower crossed Massachusetts Bay, where the Pilgrims, began the work of establishing a village at Plymouth.
 
Throughout that first brutal winter, most of the colonists remained on board the ship, where they suffered from exposure, scurvy and outbreaks of contagious disease. Only half of the Mayflower’s original passengers and crew lived to see their first New England spring. In March, the remaining settlers moved ashore, where they received an astonishing visit from an Abenaki Indian who greeted them in English.
 
Several days later, he returned with another Native American, Squanto, a member of the Pawtuxet tribe. Squanto taught the Pilgrims, weakened by malnutrition and illness, how to cultivate corn, extract sap from maple trees, catch fish in the rivers and avoid poisonous plants. He also helped the settlers forge an alliance with the Wampanoag, a local tribe.
 
In November 1621, after the Pilgrims’ brought in their first corn harvest. Governor William Bradford organized a celebratory feast and invited a group of the fledgling colony’s Native American allies, including the Wampanoag chief Massasoit. Now remembered as American’s “first Thanksgiving”—although the Pilgrims themselves may not have used the term at the time—the festival lasted for three days. While no record exists of the first Thanksgiving’s exact menu, much of what we know about what happened at the first Thanksgiving comes from Pilgrim chronicler Edward Winslow, who wrote, “Our harvest being gotten in, our governor sent four men on fowling, that so we might after a special manner rejoice together, after we had gathered the fruits of our labors; they four in one day killed as much fowl, as with a little help beside, served the Company almost a week, at which time amongst other Recreations, we exercised our Arms, many of the Indians coming amongst us, and amongst the rest their greatest king Massasoit, with some ninety men, whom for three days we entertained and feasted, and they went out and killed five Deer, which they brought to the Plantation and bestowed on our Governor, and upon the Captain and others. And although it be not always so plentiful, as it was at this time with us, yet by the goodness of God, we are so far from want, that we often wish you partakers of our plenty." There are reports that lobster, seal and swans were on the Pilgrims' menu.
 
Historians have suggested that many of the dishes were likely prepared using traditional Native American spices and cooking methods. Because the Pilgrims had no oven and the Mayflower’s sugar supply had dwindled by the fall of 1621, the meal did not feature pies, cakes or other desserts, which have become a hallmark of contemporary celebrations.
 
So how did we come to turning things upside down. When roasted upside down, the turkey breast isn't directly exposed to the heat. As the turkey roasts, the fatty dark meat of the thighs renders fat and juices that drip down over the breast meat, slow basting the bird through the entire cooking process until nearly the end.
 
Make sure the turkey isn't sticking to its roasting rack by running a spatula or table knife between the two. Hand protection in place, grasp the turkey at its neck and tail ends and quickly but carefully flip it. Try to keep the turkey level, so any juice or ingredients in the cavity don't spill out.
 
Prep time:  30 minutes
Cook time:  Varies by the weight of the turkey (15 to 18 minutes per pound)
Rest/Cool Time:  20 to 30 minutes
Yield: One Turkey
 
Ingredients
1  13-20# fresh turkey
1/2 cup chicken stock
Unsalted butter
stuffing of your choice
1/2 lemon
2 tablespoons minced garlic
2 teaspoons chopped fresh basil
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon fresh rosemary
1/4 teaspoon dried marjoram
1/8 teaspoon dried thyme
3/4 cup unsalted butter (room temperature)
1-1/2 cups dry white wine (room temperature)
 
Directions

1. Rinse the turkey under cold running water and pat dry with paper towels (can be prepared and stored in refrigerator 1 day ahead).
2. Preheat your oven to 325⁰ F.
3. Pour 1/2 cup of stock into the roasting pan. 
4. Heavily butter the roasting rack and set it in the pan.
5. Fill the turkey loosely with chilled stuffing and a lemon cut in half. Put the remainder of the stuffing in a butter casserole dish and bake separately from the turkey.
6. Combine the garlic, basil, salt, pepper, rosemary, marjoram and thyme. Rub some of the butter over the turkey. Sprinkle the bird evenly with the herb and spice mixture. Place the turkey, breast side down, on rack and roast for 20 minutes.
7. Melt the remaining butter in small saucepan over medium-low heat.  Remove from heat and add wine.
8. After 20 minutes, baste the turkey generously with butter and wine mixture and continue roasting, allowing approximately 15 to 18 minutes per pound.
9. Baste the turkey generously with remaining wine mixture and pan juices every 30 minutes or so, checking occasionally to make sure the breast skin is not sticking to roasting rack. 
10. Add additional 1/2 cup of stock if more liquid is needed for basting. 
11. Cover the turkey wings loosely with foil if they begin to brown too quickly.
12. During the last hour of cooking, turn the turkey breast side up.
13. Test for doneness by moving a leg; if it wiggles easily, the turkey is done.  A meat thermometer inserted into the thickest part of the thigh should read 170⁰F to 175⁰F. 
14. Transfer the turkey to a large, heated platter and cover loosely with foil (it will continue to cook from the inside from the built-up heat).
15. Let the turkey rest in a warm place 15 to 20 minutes before carving and serving. That allows the juices to reabsorb into the meat so each slice is tender and juicy.

ChefSecret:  To help make the lift and flip easier, I sometimes take a large loaf of French bread, cut it lengthwise, butter all sides and place it on the roasting rack and place the turkey on top of the bread to make it easier to turn. Don’t throw the bread away, lightly toast it—it tastes pretty good as well.

Covid-19 Quip of the Day:  I just heard; the face mask is the 2020 bra. It’s uncomfortable, it’s only worn in public, and when you don’t wear one—EVERYONE NOTICES!
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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. We have added a new search feature to make it easier to navigate through our blogs. 
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Here is wishing you the very best for the upcoming holidays. To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind welcoming in the holiday season. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America.

#ThanksgivingRecipe #Thanksgiving #Entrees #Turkey #RoastTurkey #HolidayRecipes #Holidays2020 #Thankful #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                            ©Perspectives/The Consulting Group, Inc., 2020

How you doin? We have done a lot of Food Consulting around the world which requires quite a bit of Research & Development. Over the last several decades we have touched every continent on this planet, and I have visited over 137 countries.
 
In the early 1980s I had an opportunity to visit the Philippines and have dinner with President and Madame Marcos. It was an honor to represent the United States in a foreign country as a good will ambassador for President Reagan. I have been back there several times since.
 
The Philippines have a very long and storied culture having been touched by Chinese, Indian, Spanish and, of course, The United States. It is little wonder that the food of the Philippines is so rich in culture and steeped in wonderous flavors.
 
Chances are, if you’ve had Filipino food at one time or another, you’ve probably had adobo: a dish common in the Philippines that usually features some sort of meat, poultry, seafood, fruit, or vegetable cooked in a mixture of vinegar, bay leaves, onion, garlic, black pepper, and a combination of salt and/or soy sauce. Although simple in nature, these home-cooked braises are always complex and robust in flavor yet remain nuanced and very well balanced.
 
A good adobo requires hours of long slow cooking. In a crock pot or Dutch oven slow braising can take up to 5 to 6 hours to develop the flavors and textures. That lengthy cook-time is cut down to 30 minutes when done in an Instant Pot. You can have a slightly exotic, island-style meal in about 45 minutes from start to the table. Here’s how to do it.
 
Prep time:  10 minutes
Cook time:  10 minutes
Instant Pot time:  30 minutes
 
Ingredients
1-1/3 cup apple cider vinegar (the secret ingredient)
1/3 cup dark or black soy sauce
1/3 cup traditional soy sauce
20 to 24 cloves garlic, peeled and smashed
2 bay leaves
1 teaspoon coarsely ground black pepper, plus more as needed
2 pounds skin-on, bone-in chicken thighs or legs
2 tablespoons olive oil
1/2 cup minced red onion
1/2 pound of Andouille sausage, cut into rounds
1 pound of bacon ends and pieces (half the price of strips)
Salt to taste (soy sauce is already very salty)
Steamed white rice, for serving
 
Instructions

1. In a medium size bowl prepare the chicken marinade by adding the vinegar, soy sauces, garlic, bay leaves, and black pepper. 
2. Pierce the chicken all over with a skewer so that the pieces can absorb the flavors from the marinade.
3. Let the chicken pieces soak in the marinade until you are ready to put them in the oven. It doesn’t take long to pick-up the flavors from the marinade.
4. Next, set your Instant Pot to SAUTÉ; add the oil until hot and shimmering.
5. Sauté the onions and Andouille sausage while you prepare the next step of the chicken.
6. Place the marinaded chicken pieces, skin-side up on a foil-lined sheet pan; salt and pepper to taste.  Scatter the bacon ends and pieces over the top of the chicken thighs and place under a broiler for about 10 minutes being careful not to burn the bacon. 
7. Using tongs, transfer the chicken skin-side up to the Instant Pot over the cooked onions and sausage.
8. CANCEL the SAUTÉ function.
9. Place the lid on the Instant Pot and lock in place.
10. Set the Instant Pot to HIGH PRESSURE for 30 MINUTES.  It will take about 10 minutes to build up pressure before cooking starts.
11. After the cook time is finished QUICK RELEASE the pressure and when safe remove the and discard the bay leaves.
12. Serve the chicken pieces over steamed white rice and ladle the sauce over the chicken and rice.

ChefSecret:  A quick 10-minute broil of the chicken together with the bacon brings a wonderful, smoky grilled flavor to the chicken pieces. Don’t skip this step.

Covid-19 Quip of the Day:  I’ve had a lot of things to think about over the last 6 months.  One is, I think the main reason that Santa Claus is always so jolly is because he knows where all the naughty girls live.
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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.

#Entrees #InstantPot #Chickenf #ChickenAdobo #ComfortFood #Adobo #Manila #QuarantineKitchen #Covid19 #FeedingAmerica  #PerspectivesTheConsultingGroup

                                               ©Perspectives/The Consulting Group, Inc., 2020

How you doin’? Some say that chicken soup is the Jewish penicillin. Maybe that’s the perfect cure for Covid-19. What do you think? Probably not, or the good doctors at the CDC or WHO would have come up with that solution.
 
It was once thought that the longer you simmered the soup, the more flavorful the result. Fortunately technology has enabled us to achieve that slow-cooked flavor in a shorter amount of time. With the Instant Pot, we’re able to cut down the cook time without sacrificing any of the flavor.
 
The Instant Pot concentrates the chicken with flavor, while tenderizing the meat at the same time, resulting in a deeply flavorful soup in a fraction of the time. If you’re all about that slow-cooked flavor, but don’t have the time or patience, you’ll want to try this Instant Pot recipe. This homemade chicken soup recipe, with Matzo Balls and Egg Noodles, is easy enough for even the most challenged cook.
 
Prep time: 15 minutes
Instant Pot Cook time: 20 minutes (plus 20 to build pressure and 15 minutes for the release)
Sauté & Noodle cook time: 20 minutes
Yield:  10 to 12 cups
 
Ingredients
1 tablespoon kosher salt
1 teaspoon black pepper
1/4 teaspoon turmeric
1 teaspoon paprika
1 4 to 5-pound whole chicken, giblets removed
1 small onion, sliced
2 stalks of celery, sliced
2 large carrot sticks, sliced
1 parsnip, sliced
4 cloves of garlic, whole, crushed
6 cups cold water
4-dried bay leaves
10-large allspice berries (optional)
Noodles (optional)
Matzo Balls (optional)
Italian parsley, chopped for garnish
 
Directions

1. Press the SAUTÉ button on Instant Pot, and let it heat up.
2. Combine the salt, pepper, turmeric and paprika; mix together well.
3. Pat the chicken dry. Coat it with the spice mixture, making sure to get underneath the skin and inside the cavity.
4. Once the Instant Pot is hot, brown the whole chicken in the pot about 2-3 minutes on each side. Remove the chicken and set aside.
5. Add the onion, celery, carrots, parsnip and garlic to the pot, and sauté until onions are translucent, about 3-5 minutes.
6. Place the chicken breast-side-down on the Instant Pot trivet, and lower it into the pot, on top of the vegetables.
7. Pour the water in along the sides of the pot, so as not to wash away the seasonings on the chicken.
8. Add the bay leaves and allspice berries.
9. Cover with the lid and secure. Make sure the valve is locked in place and press the MANUAL PRESSURE button.
10. Set the Instant Pot to HIGH PRESSURE to cook for 20 MINUTES. It will take about 20 minutes to build up the pressure. After cooking, NATURALLY RELEASE THE PRESSURE FOR 15 MINUTES, then carefully release the pressure valve and let the pot depressurize completely before opening lid.
11. Remove the chicken, bay leaves and allspice berries (if using) and skim the fat layer from the top of the soup. Save the chicken fat for the matzo balls.
12. Return the pot to the SAUTÉ function, and add uncooked noodles and or matzo balls, if desired. Cook until noodles are al dente about 12 minutes.
13. When the chicken is cool enough to handle, shred the meat from the bones, and return it to the soup.
14. Garnish with chopped parsley and serve immediately.
    

ChefSecret: Now let’s talk matzo balls… the secret to perfect matzo balls may be to use the packaged stuff--Manischewitz Matzo Ball Mix.  I have had many homemade matzo balls, but the best ones come straight from the box. Just follow the directions on the box and make the perfect balls! 
Okay, you say you’re a scratch cook and want to make them the old-fashioned way—well knock yourself out!

                                Almost, But Not Quite Perfect Matzo Balls
 
Ingredients
4 eggs, lightly beaten
4 tablespoons chicken fat (from the above soup) or vegetable oil
1 cup matzo meal
2 teaspoons salt
1/4 cup hot water
12 cups salted water for boiling
 
Directions

1. In a mixing bowl, mix together the eggs and chicken fat. Stir in the matzo meal and salt and add 1/4 hot water. Lightly mix, but don’t overmix.
2. Cover the dough, let it rest and refrigerate for at least 1 hour.
   
3. Bring the water to a boil over high heat to cook the matzo balls. 
4. Form the matzo dough into balls the size of walnuts.
5. Add the matzo balls to the boiling water, cover, and cook for 20 minutes (don't even peek!).
6. Bring the chicken broth to a simmer. Remove matzo balls from hot water with a slotted spoon and add to the simmering chicken broth just a few minutes before serving.

Covid-19 Quip of the Day:  “My husband purchased a world map and then gave me a dart and said, “Throw this and wherever it lands—that’s where I’m taking you when this pandemic ends.” Turns out, we’re spending two weeks behind the fridge. I’ve got to learn to get better at darts!”
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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. 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, 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 #Soup #InstantPot #Bubbe #MatzoBalls #ChickenSoup #Chicken #EggNoodles #Manischewitz #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                               ©PERSPECTIVES/The Consulting Group, Inc., 2020

How you doin’? One of things I miss the most during this pandemic is eating out at restaurants. I like all kinds of restaurants. California Pizza Kitchen has two menu choices that I used to go back for at least once a week—Thai Crunch Salad and Kung Pao Spaghetti.
 
It might seem kind of funny, but I will order either one of these two off the menu before I would order a pizza. The good news is, I think we finally cracked the code on a beloved California Pizza Kitchen dish: Now you can kung pao your spaghetti and eat it too in under an hour.  This recipe had all the essential ingredients that make this the perfect hybrid kung pao dish--tender chunks of stir-fried chicken are tossed with pasta, lots of toasted peanuts and a piquant sweet-and-spicy sauce.
 
Prep time:  30 min
Cook time:  30 min
Yield:  4 servings 
 
Ingredients
1 tablespoon kosher salt
8 ounces spaghetti
1/2 cup peanut oil, for drizzling and frying
1 tablespoon mirin (Japanese sweet rice cooking wine)
1/4 cup low sodium soy sauce
1-pound chicken tenders, sliced crosswise into 1/2-inch pieces (you can also use chopped thighs if dark meat is preferred)
1/2 cup chicken broth
1/2 cup sweet chili sauce
1 tablespoon sambal
2 teaspoons sherry vinegar
2 teaspoons sesame oil
1/2 cup plus 2 teaspoons cornstarch
1/2 cup dry-roasted peanuts
6 scallions, cut into 1-inch pieces
3 dried chiles de arbol, stemmed and seeded
3 cloves garlic, minced
1/2 cup mushrooms (optional)
 
Directions

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions—10 to 11 minutes.
2. Drain the spaghetti and drizzle with 2 tablespoons of peanut oil and toss. Set aside.
3. Meanwhile, whisk together the mirin and 2 tablespoons of the soy sauce in a large bowl. Add the raw chicken pieces and toss to coat. Set aside. 
4. In a separate bowl, whisk together the chicken broth, chili sauce, sambal, vinegar, sesame oil, 2 teaspoons of the cornstarch and remaining 2 tablespoons soy sauce. Make sure to whisk in the cornstarch well. 
5. In a heavy bottom skillet, add a couple of tablespoons of peanut oil. Add the peanuts and cook until toasted to a dark brown, about 1 minute. Remove them with a slotted spoon to a paper towel lined plate.
6. Toss the marinated raw chicken with the remaining 1/2 cup cornstarch until coated completely. Discard the marinade.
7. In the same heavy-bottomed skillet, fill halfway with peanut oil and heat over medium-high heat until shimmering but not smoking (350⁰F). Add the chicken to the hot oil in batches and cook until golden brown and cooked through, about 1 minute or so per side. Remove with a slotted spoon to a paper towel lined plate; cook the remaining chicken in batches.
8. Pour off all but 2 tablespoons of the oil and wipe it clean with a paper towel.
9. Return the skillet to medium-high heat. Add the scallions, chiles and garlic and cook, stirring constantly, until lightly toasted, about 1 minute.
10. Add the chicken broth mixture to the skillet and bring to a boil.
11. Return the cooked chicken to the skillet with the peanuts and pasta to heat; toss until the pasta and chicken are fully coated and hot.
12. Serve warm.

ChefSecret:  

• If I have other extra vegetables in the refrigerator, I will dice carrots and celery and sometimes add sliced mushrooms.
• This recipe is set for a moderate heat/spice level. If you want it hotter add more chiles.
• The sauce on this recipe is also great for any stir-fry dish when you want it hot and spicy.

Covid-19 Quip of the Day:  Some sage advice—every few days or so try on your jeans just to make sure they still fit. The pajamas you’ve been wearing for the last two weeks will have you believe that all is well in the kingdom—it probably isn’t.
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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.

#Entree #Kung Pao #Spaghetti #CPK #Pasta #HotSpicy #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