ow you doin’? I don’t know where 2023 has gone, but I see on the calendar that Christmas and the yearend holidays are just weeks away. Some of us love to bring homemade foods to our friends and relatives at holiday time. Cakes, breads, cookies and cakes are great local gifts for those close to where you live. Candy is a great gift for sending out—it’s always easy to send, well received and very much appreciated.
 
In the past I always sent our Choclatique confections, but I’ve decided to change it up a bit this year. I love Italian-style soft and chewy nougat. Most of the time all I can find is the hard sugar kind made with almonds, hazelnut and honey. I decided to try making soft nougat myself.

Italian-Style Soft Nougat starts with whipped egg whites, roasted nuts and dried fruit.  There's quite a bit of sugar and honey in the mixture. Feel free to make it your own by adding dried fruits or even citrus peel.
 
The secret to successfully shipping these through USPS is to use edible rice paper on both sides of this sticky treat.
 
Prep time:  20 minutes
Cook time:  10 minutes
Set time:  4 hours+
Yield:  10 to 12 servings
Equipment: Candy thermometer
 
Ingredients 
2 sheets confection rice paper (confection supply or Amazon)
1 cup toasted nuts (almonds, hazelnuts or pistachios)
1/2 cup granulated sugar
1/2 cup honey
2 tablespoons water
1 large egg white, room temperature
1/8 teaspoon kosher salt
3/4 cup dried fruit (dried cherries and/or candied, glazed fruit)
 
Directions

1. Preheat oven to 350°F.
2. Prepare an 8 x 8-inch baking pan with food film draped over the sides of the pan.
3. Place 1 sheet of rice paper onto the food film. 
4. Spread the nuts on a baking sheet and toast for about 10 minutes at 350°F. Set aside to cool.
5. Combine the sugar, honey and water in a small, deep heavy saucepan. Stir over medium heat until sugar dissolves. Attach a candy thermometer to the side of the pan.
6. Increase the heat and boil until thermometer registers 280°F, about 5 minutes.
7. At the same time, beat the egg white and salt in a stand mixer fitted with a whisk attachment until soft peaks form.
8. With the mixer running slowly, very carefully stream hot syrup into egg whites. Beat until meringue is thick and has cooled slightly, 10 to 12 minutes.
9. Remove the bowl from the mixer and fold in the dried fruit and toasted nuts to the meringue; fold nougat with a rubber spatula to distribute evenly.
10. Place nougat in the prepared pan, spreading in an even layer.
11. Top with second sheet of rice paper or sprayed parchment.
12. Use spatula to press the nougat into an even layer. Let nougat set at room temperature to temper for at least 4 hours or overnight is best.
13. Cut into the nougat into 1 x 2-inch pieces with a very sharp knife.
14. Store in an airtight container for up to a week. Nougat can also be kept frozen for a month or so.

ChefSecret:  Edible wafer paper sheets are used for making creative edible decorations such as butterfly wings, flowers, feathers or using it to add texture to the sides of cakes, and so much more. Rice paper can be printed or airbrushed on and cut out using different punch cutters. Five 8 x 11-inch sheets cost about $4.00.

Quip of the Day:  “When you teach a wolf to meditate, he becomes aware wolf.”
-------------------------------------------
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, 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.

#ChristmasRecipes #Christmas #ChristmasCandy #Torrone #SoftNougat #ItalianSoftNougat #Dessert #Holidays2023 #QuarantineKitchen #Covid19 #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup 
 
                                                                     ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? This recipe was lifted from the pages of my book Choclatique—150 Simply Elegant Desserts. I love working with chocolate. I could sing the praises of cookies all day long. They’re easy to make, easy to serve, and tasty, too! There are a zillion different options. There is nothing better that Italian Christmas cookies.
 
Sarno's Hollywood was located on Vermont Avenue in Los Angeles, just about a half mile west of the old ABC Television Center. It was the first place that I knew of that served real espresso in the 1970’s. You could go there at any time of the day and see many of your favorite Italian heart throbs on break from the soap opera taping at the studio--General Hospital, The Young Marrieds or Day in Court. 
 
Aside from real espresso and great potato gnocchi (not chocolate) they had a fantastic array of Italian bakery delicacies and Italian cookies. My choice was always the Chocolate Crackle Cookies. These soft and crackly cookies were rich, with a deep chocolate flavor accented by the espresso which was the perfect ingredient complement to raise the level of chocolate flavor. There was also a touch of almond extract. While the almond is not completely authentic for this traditional cookie it adds an additional layer of flavor.
 
Prep time:  30 minutes
Chill time:  2 hours (or overnight)
Bake time:  30 minutes
Yield:  30 cookies
 
Ingredients 
1 cup all-purpose flour
1/3 cup  Unsweetened Cocoa Powder (I prefer Guittard)
2 teaspoons instant espresso powder
1 teaspoon baking powder
1/2 teaspoon sea salt
1/4 teaspoon baking soda
4 ounces chopped dark chocolate (72%)
1 stick (8 tablespoons) unsalted butter, cut into pieces (I prefer Plugra)
1 cup packed light brown sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 cup confectioners' sugar
 
Directions

1. Sift the flour, cocoa powder, espresso powder, baking powder, salt and baking soda together in a small bowl. Using the back of a spoon break up any of the clumped cocoa powder.
2. Melt the chocolate and butter in a microwave in 30 second increments, stirring in between, until smooth, being careful not to burn.  Let the mixture cool while completing the next steps. 
3. In a stand mixer, cream the brown sugar and eggs on medium-high speed in a large bowl until thick; about 2 minutes, scraping down the sides.
4. Add the cooled chocolate mixture into the egg mixture and beat until well incorporated.
5. Add the dry ingredients and beat until just combined.
6. Scrape down the sides and refrigerate the dough until firm for at least 2 hours.
7. Position oven racks in the top and bottom thirds of the oven and preheat to 350° F.
8. Line 2 baking sheets with baking parchment.
9. Put the confectioners' sugar in a small bowl.
10. Using a small scoop or tablespoon to scoop out the dough and roll into balls.
11. Refrigerate half the dough balls. Toss the remaining balls in the confectioners’ sugar, coating them very generously… you shouldn't see any chocolate color from the dough.
12. Place the dough balls about 1 inch apart on the prepared baking sheets.
13. Bake until the tops are cracked, and the edges are firm; about 13 to 15 minutes.
14. Cool the cookies on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
15. When the baking sheets have cooled, bake up the remaining dough balls.
16. These cookies can be stored in an airtight container at room temperature for up to 2 weeks.
17. You can freeze the dough and bake off up to a week later.

ChefSecret:  Make sure to let the melted chocolate cool so you don’t scramble the eggs.

Quip of the Day:  Today we will live in the moment. Unless it’s unpleasant in which case we will eat a cookie.
-------------------------------------------
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, 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.

#ChristmasRecipes #Christmas #ChristmasCookies #ItalianChristmasChocolateCrackleCookies #Chocolate #Cocoa #Cookies #Dessert #Holidays2023 #BeThankful #QuarantineKitchen #Covid19 #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup  
​
                                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? A lot of people think pie is just for holidays. I’m here to tell you pie is for every day. I consider pies—the way grandmother used to bake them—the quintessential American dessert for any time of year, but especially for the holidays. A slice of pie is so versatile it can be served with whipped cream, ice cream, creme anglaise or just naked, right out of the pie pan.
 
I think of pie as a food with a lid—a lid you can eat, with edible sides and base, too. When you think about it, the pie is a masterpiece of gastronomical engineering. Perhaps it should come as no surprise then, that 65% of Americans population eat a pie (sweet or savory) at least once a month. With fillings and pastry cases to suit all dietary needs, it’s a dish that can turn up on anyone’s plate and when you consider the history of the pie, it’s been on a long and fascinating historic journey.
 
The Ancient Egyptians were the first to invent a dish close to what we know today as a pie. They had a honey filling covered in a crusty cake made from oats, wheat, rye or barley. A recipe for chicken pie was discovered on a tablet carved prior to 2000 BC.
 
Later on, closer to the 5th Century BC, the Ancient Greeks were believed to invent pie pastry as it is mentioned in the plays of the writer Aristophanes and it was possible to work as a pastry chef in this era, a separate trade to a baker.
 
The Romans took the concept of pies even further. They would make a pastry of flour, oil and water to cover up meat, but this was intended to preserve the juices and flavors of the filling and was not intended to be eaten. A Roman cookbook from the 1st Century, called Apicius, mentions recipes that include pie cases. There is even one that we would recognize as a cheesecake, using pastry for a base, which has the interesting name--placenta.  With the Romans came roads, and thus their pies (and their recipes) eventually found their way around all parts of Europe.
 
The Oxford English Dictionary first records pastry as a word in use by the mid-14th Century and Medieval Latin included the word ‘pie’, meaning ‘meat or fish enclosed in pastry’ from around 1300.
 
In Britain, the first pyes had mainly meat fillings and, just as in Rome, the pastry cases were not necessarily for eating. They were to help food last longer on sea voyages, and also save space - having a hold stacked with pies was a far more sensible use of precious square feet than bringing a cook and dozens of livestock along for the journey.
 
By medieval times, cooks tried to outdo each other as pies became the centerpiece of exclusive banquets. Anything would be baked into them which would impress as the pastry lid was removed to reveal its unique fillings. Sometimes this would even include live actors reciting poetry (safely hidden inside after the baking process), or even a band of musicians… that must have been one rather larger pie!
 
Queen Elizabeth I’s reign will be remembered for such things as her defeat of the Spanish Armada and an age of literature which included William Shakespeare and Christopher Marlowe.  Cherry pie was, allegedly, first served up to old Lizzy.
 
Pies were even becoming dramatic devices by this time. The William Shakespeare killed off two male characters in Titus Andronicus by having them baked into a pie as revenge for them attacking the title character's daughter. Titus then served the pie to his victims’ mother.
 
World exploration gathered pace and as people from England settled in America, so too did their pie recipes, evolving away from further British influences. Apple pie became a symbol of American life… the heavy American association dates back to the World War II when soldiers were asked why they were off to battle, they would often reply: “For mom and apple pie.”
 
Even today, pies continue to evolve as new cultures and trends affect the fillings we put inside them. Cases made from puff pastry, filo and short crusts are now popular and are just as important a part of the dish as what’s inside, no longer being treated as flour-based crockery. Butternut squash is now just as good a pie filling as a bit of Stilton or steak and ale.
 
With pastry now suitable for vegetarian and vegan diets, as well as the sweet crusts which enrobe the richest of dessert fillings, it seems the answer to ‘who ate all the pies’ is clearer than ever—it’s all of us.
 
As you may already know, pecans are native to North America, which is why it makes sense that the pecan pie was created here as well. There are some who believe that the pecan pie originated in New Orleans after it was settled by the French, although that doesn’t seem to be the most accepted accreditation. Early pecan recipes first appeared in Texas cookbooks in the 1870s and 1880s. The first recipe that resembled a pecan pie was published in St. Louis in 1898.
 
My pecan pie recipe has the hint of Old Kentucky Bourbon. You can use more or less of it as you desire. It has great upper notes of caramel and butter along with the toasty pecans and hints of brown sugar and vanilla. Along with the crust recipe below, I consider this my best of the best nut pie recipes and worthy of a blue ribbon!
 
Prep time:  15 minutes (plus crust time)
Bake time:  1 hour
Yield:  5 to 8 servings / 1 (9 inch) pie
 
Ingredients 
1 cup white corn syrup (Karo)
1 cup dark brown sugar, firmly packed
1/4 teaspoon salt
1/2 cup unsalted butter, melted
2 teaspoons pure vanilla extract
2 tablespoons bourbon (or more to your taste)
3 large eggs, plus 1 egg yolk (yolk is for the egg wash)
1 tablespoon warm water
1-1/2 cups whole pecans
1 recipe pie shell for two (2) 9-inch crust pies (see recipe below)
 
Directions

1. Preheat the oven to 350⁰ F.
2. Combine the syrup, sugar, salt, melted butter, vanilla extract and bourbon.
3. Slightly beat the whole eggs and add to the sugar mixture. Beat well.
4. For the crust, whisk the single egg yolk with 1 tablespoon warm water.
5. Brush the bottom and sides of the crust with the egg wash.
6. Pour the pie filling mixture into the unbaked pie shell.
7. Sprinkle the pecans on top of the pie filling mixture.
8. Place the pie pan of a foil lined sheet pan to catch any sugary drips.
9. Bake 50 to 60 minutes.
10. Personally, I prefer a darker crust, but if the edges of the crust are getting too dark for your taste cover the edges of the crust with crust guards or aluminum foil.
11. When done, the center will be a bit jiggly but will firm up when cool.
12. Refrigerate any leftovers.

​ChefSecrets:  To make it a Chocolate Pecan Pie, add 1/4 cup of chocolate chips to the bottom of the crust before adding the pie filling.

                                            Sweet & Flaky Pie Crust
 
Prep time:  15 minutes
Chill time: 30 minutes minimum
Yield:  2 single or 1 double (9-inch) pie crust
 
Ingredients 
3/4 cup cold unsalted butter
1/4 cup vegetable shortening (Crisco) or lard (I prefer lard)
1/4 to 1/2 cup ice water
3 cups all-purpose flour, plus more for rolling
1/4 cup granulated sugar
1/2 teaspoon sea salt
 
Directions

1. Cut the cold butter and shortening or lard into several small cubes.  Refrigerate the cubes while preparing the flour mixture.
2. Place a few ice cubes in a small measuring cup (1 cup) and fill with cold water. Stir and set aside.
3. Combine the flour, sugar and salt in bowl of a food processor and pulse a few times to combine.
4. Scatter half the cubes of butter and shortening over the surface of the flour and pulse 15 to 20 times until the mixture resembles cornmeal with pieces of butter no larger than pea size. 
5. Remove the lid of the food processor and sprinkle about 1/4 cup of ice water over the surface of the butter-flour mixture. Scatter the remaining butter cubes over the water-flour mixture. Pulse 4 times to combine.
6. Check to see if the dough is holding together by squeezing a bit in your hand; if it holds together and feels tacky, it's ready.  If it breaks apart easily, add a little more water, a tablespoon at a time as needed and pulse. The final dough should have large clumps of dough, small pebbles of butter and should hold together when pressed.
7. Turn the pie dough out onto a clean, floured work surface. Divide the dough into two piles (about 13 ounces each). Use the palm of your hand to quickly gather and press each mound into a thick disk.
8. Wrap the disks in food film and refrigerate for at least 30 minutes or up to 4 days.
9. Unwrap 1 of the disks and place on a work surface dusted with flour. Sprinkle a rolling pin with flour. Working from the middle of the dough outwards, roll the dough into a round 12 to 13-inches in diameter (a few inches larger than your pie pan). Work the dough as little as possible.

If the dough cracks when you first start rolling, let it stand for a minute or two to warm slightly before rolling again. Use more flour if the dough starts to stick. Use a pastry scraper to lift the pastry from the work surface and make sure it's not sticking.

1. Sprinkle the top of the pie crust and your rolling pin with a little flour. Lay your rolling pin on one edge of the pie crust and begin gently rolling the pie crust over the rolling pin. When it's all rolled up, move it to the pie pan and gently unroll. Ease the pie crust into the corners of the pan.
2. Trim all but an inch or two of the pie dough from around the edge; use the trimmings to patch up any holes or tears.
3. Refrigerate the pie plate lined with dough for 30 minutes.
4. Remove the pie pan with crust from the refrigerator and fill it with the prepared filling.

​ChefSecret:  Lard is the secret to a light, flaky crust.

Quip of the Day:  “Pecan pie is like duct tape; it fixes everything that ails you.”
-------------------------------------------
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, 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. 

#ThanksgivingRecipes #Thanksgiving #Baking #PecanPie #BourbonPecanPie #Bourbon #Holidays2023 #BeThankful #QuarantineKitchen #Covid19 #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup 

                                                                    ​©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? Old fashioned is good; in fashion is better… and today, newfangled is best. There’s no question that mom’s pumpkin pie and other homemade holiday baked goodies are scrumdidlyumptious delicious. But we have to say, this easy pumpkin pie recipe goes far above and beyond all others. It only takes an hour and a half to make this mouthwatering holiday dessert just right.
 
Start with a mix of all the best ingredients, including milk chocolate chips for a chocolaty touch of something extra. This homemade pumpkin pie makes Thanksgiving and holiday dessert tables even more decadent. If you’re being honest, this pumpkin pie recipe may just become your new favorite— just don’t tell mom or Grammy!
 
Prep time:  30 Minutes
Bake time:  55 Minutes
Cool time:  1 hour (8 servings)

Ingredients 
1 packaged chocolate cookie crumb crust (about 6-ounces)
1 slightly beaten large egg yolk
1 slightly beaten large egg
1 can pure pumpkin (15-ounce)
1 can sweetened condensed milk (14-ounces) (do not use evaporated milk)
2 teaspoons pumpkin pie spice
3/4 cup milk chocolate chips, divided (I prefer Guittard)
1 can aerosol whipped cream
 
Directions

1. Preheat your oven to 350° F.
2. Brush the bottom and side of the crust with egg yolk to seal it.
3. Place crust on sheet pan and bake 5 minutes.
4. Mix the remaining whole egg, pumpkin, sweetened condensed milk and pumpkin pie spice together in a large bowl.
5. Sprinkle 1/2 cup of chocolate chips onto the crust.
6. Pour the pumpkin filling mixture over the chips.
7. Place the remaining 1/4 cup of chocolate chips into a small microwave-safe bowl and Microwave at medium heat (50%) for 30 seconds; stir. If necessary. Microwave at medium for an additional 10 seconds at a time, stirring after each heating, until the chips are melted and smooth when stirred. Be careful not to burn the chocolate.
8. Drizzle melted chocolate over the pie in decorative pattern.
9. Bake on sheet pan for 50 to 55 minutes or a cake tester inserted into center of pie comes out clean.
10. Cool for 1 hour.
11. Serve slices topped with whipped cream.
12. Garnish with additional milk chocolate chips, if desired.
13. Cover with food film and refrigerate any leftover pie.

 
ChefSecret:  Do this recipe justice… Please, please use real whipped cream instead of that “whipped cool stuff.”
 
Quip of the Day: “There are three things that I've learned never to discuss with people: religion, politics and Granny’s Pumpkin Pie.”         ...Charlie Brown
-------------------------------------------
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, 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.
 
#ThanksgivingRecipes #Thanksgiving  #PumpkinPie #ChocolatePumpkinPie #ChocolateLacedPumpkinPie #Dessert Holidays2023 #BeThankful #QuarantineKitchen #Covid19 #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup 

                                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? Plums are still in season and this rich, moist Plum Coffee Cake with a crisp Oatmeal Streusel Topping is perfect for fall! The cake is a sour cream coffee cake swirled with cinnamon and brown sugar, studded with ripe black plums and topped with a buttery oat topping flavored with cinnamon and nutmeg. You can never have enough cinnamon. Serve the cake alongside a hot cup of coffee or tea… or a cold glass of milk!
 
The key to making a good coffee cake is to not over-bake it. Remove the coffee cake from the oven when a knife inserted into the center comes out almost clean; allow the cake to finish baking as it sits on the countertop to cool, yielding a wonderfully moist cake. You can assemble the coffee cake the night before, just wrap it and keep it in the refrigerator until you’re ready to bake it the next morning. Let it sit out for 15-30 minutes before baking;  you may have to add 5-10 minutes to the total bake time to account for the chilled batter.
 
If you can’t find plums, substitute with any other soft fruit, peaches, pears, blueberries. If you want to use apples, you should soften the cut pieces in a saucepan with a little butter for a few minutes.
 
Prep time:  30 minutes
Bake time:  65-75 minutes
Yield:  8 servings
 
Ingredients 
For the oatmeal streusel topping
3/4 cup unbleached white all-purpose flour
3/4 cup old fashioned rolled oats, lightly processed or cut
1 cup firmly packed light brown sugar
1 tablespoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon kosher salt
3/4 cup unsalted butter, melted
 
For the cinnamon swirl
2/3 cup firmly packed light brown sugar
1 tablespoon ground cinnamon
1 teaspoon cocoa powder
 
For the cake
2-1/2 cups unbleached white all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 cup unsalted butter room temperature
3/4 cup granulated sugar
1/2 cup firmly packed light brown sugar
1-1/4 cup sour cream room temperature
1/4 cup olive oil
2 teaspoons pure vanilla extract
1 teaspoon almond extract
3 large eggs room temperature
4 black plums cut into 1/2-inch cubes (about 4 cups), divided
 
Directions

1. Preheat the oven to 350°F.
2. Grease a 9-inch springform pan (or two 7" springform pans) with butter or cooking spray and line the base with parchment paper. 
3. Dust with flour, tapping out the excess and set aside.

To make the streusel

1. In a medium-sized bowl combine the flour, oats, brown sugar, cinnamon, nutmeg and salt.
2. Using a spatula, add in melted butter and mix until everything comes together and set aside.

To make the cinnamon swirl

1. Combine all ingredients in a small bowl and set aside.

To make the cake

1. Mix the all-purpose flour, cinnamon, baking powder, baking soda, salt, grated nutmeg and grated ginger together in a separate bowl and whisk to combine and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, granulated sugar and brown sugar.
3. Turn the mixer to medium-high speed and mix until light and fluffy, about 3 minutes.
4. Turn the mixer to low and add the sour cream, olive oil and vanilla and almond extracts and mix to combine.
5. Stop the mixer to scrape down the bowl, then add the eggs one at a time, beating well after each addition.
6. Finally, slowly add the dry ingredients into the mixer and mix just until incorporated. Remove the bowl from the mixer and fold in a little more than half of the diced plums.
7. Pour half of the batter into the prepared pan and sprinkle with the cinnamon swirl mixture.
8. Spread the remaining batter on top of the filling; using a table knife, gently swirl the batter.
9. Level the top of the cake, add the remaining plum pieces on top and gently press them in. Sprinkle the streusel over the top crumbling it into the size of peas.
10. Bake the cake for 65-75 minutes, or until the streusel is a rich golden color and a knife inserted in the center comes out almost clean.
11. Remove the cake from the oven and allow it to cool for 20-25 minutes before cutting and serving.

​ChefSecret:  If you can’t find plums, substitute with any other fruit like peaches, pears, blueberries or apples.

Quip of the Day:  Q. What's worse than finding a worm in a plum? A. Finding half a worm!
-------------------------------------------
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.

#Breakfast #Baking #PlumCoffeeCake #Streusel #OatmealStreusel #Plums #Berries #CoffeeCake #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
                                                                         ©PERSPECTIVES/The Consulting Group, LLC, 2023