How you doin’? Brussels Sprouts… either you love ‘em or you hate ‘em—they’re an acquired taste—really nothing in between. They are sometimes a bit stinky, a little bitter and taste a little like cabbage. That’s because Brussels sprouts, (Brassica oleracea, variety gemmifera), are a form of cabbage, belonging to the mustard family Brassicaceae. They are widely grown in Europe and North America for their edible buds called “sprouts.” Brussels sprouts may have been grown in Belgium as early as 1200, but the first recorded description of them dates back to 1587.
 
This recipe may even tempt young children (honey… kids love sweet flavors) to give them a try. Have you often wondered why kids are so finicky about strongly flavored vegetables (Brussels sprouts and asparagus)? Young people have about 7,000 taste receptors in their tiny mouths. That makes them very sensitive to strong or spicy flavors. As they grow into adulthood, many of the receptors will be burned or bitten; the adult mouth averages only 1,500 to 1,800 taste receptors. That’s the reason why as you grow older you are more willing to try foods you didn’t like as a kid.
 
Prep time:  5 to 10 minutes
Cook time:  20 to 25 minutes
Yield:  Serves 6 to 8
 
Ingredients
2 pounds Brussels sprouts
1/4 cup olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon balsamic vinegar
2 teaspoons honey
1/2 cup chopped cooked bacon
 
Directions

1. Arrange a rack in the middle of the oven and heat to 425°F.
2. Meanwhile, trim the bottoms from the sprouts if they appear dry or yellowed, and peel away the loose outer leaves. Cut each Brussels sprout in half through the stem.
3. Place the Brussels sprouts on a rimmed baking sheet. Add the oil and toss to coat. 
4. Season with the salt and pepper and toss to coat again. Arrange them cut side down.
5. Roast, stirring halfway through, then add the cooked bacon pieces.
6. Continue to cook until the leaves are dark brown and crisp, and the undersides of the sprouts are browned, about 25 to 30 minutes. 
7. Drizzle with the balsamic vinegar and honey and toss to coat.  Serve immediately.

ChefSecret:  You can speed the cooking process along by placing the Brussels sprouts in a covered, microwave safe bowl and cooking them in a microwave for about 5 minutes, before putting them in the oven. Warm the honey and the balsamic vinegar before tossing with the Brussels sprouts—it’s okay to mix them together.

Covid-19 Quip of the Day: “I was just thinking, why are hemorrhoids called hemorrhoids instead of assteroids?”
----------------------------------------
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.
-------------------------------------------
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.

#ThanksgivingRecipes #Thanksgiving #BrusselsSprouts #Bacon #Balsamic #Honey#SideDishes #HolidayRecipes #Holidays2020 #Thankful #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                               ©Perspectives/The Consulting Group, Inc., 2020

How you doin’? I’m a real “cookie monster!” I love my icebox cookies. Icebox cookies, also known as refrigerator cookies, are slice-and-bake cookies. The dough is formed into a log, chilled in the refrigerator (also known as an icebox), and then sliced into rounds before baking. Ice box cookies are short… mostly flour, sugar and butter. A short cookie is crisp and buttery like a piece of Walker’s Scottish short bread… yum.
 
There are hundreds of recipes for Icebox Cookies. Recipes come in all flavors, ranging from chocolate to vanilla, lemon, orange, etc. By alternating colors and flavors of dough, usually chocolate and vanilla, cookies can be made with patterns, such as checkerboards or pinwheels.
 
By exchanging the lemon zest for orange zest, the lemon juice for frozen orange juice concentrate and the pecans for poppy seeds you can make great Orange-Poppy Seed icebox cookies.
 
Icebox cookies are a great prepare-ahead-of-time dough because it can be kept refrigerated for 3 days in a form or other shape, or frozen for a month or so. Then, cookie dough can be cut and baked at any time, even if directly from the freezer.
 
Prep time:  15 minutes
Bake time:  10 to 12 minutes
Chill time:  1 hour
Yield: 6 dozen cookies

Ingredients
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 teaspoon lemon zest (use a micro-plane, if you have one)
1 tablespoon lemon juice
2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup pecans, finely chopped
 
Directions

1. Thoroughly cream the butter and sugar together. 
2. Add the egg, lemon zest and lemon juice; beat well. 
3. Sift together the flour, baking powder and salt; add to creamed mixture, mixing well.
4. Stir in the pecans. 
5. Shape the dough into rolls 2 inches in diameter.  Chill thoroughly.
6. Preheat oven to 325⁰F. 
7. Slice the cookie dough very thin and place on ungreased cookie sheets. 
8. Bake for 12 to 14 minutes. 
   
9. Cool for 5 minutes before removing from pan.

ChefSecret:  You may be asking yourself, why do all Ed’s recipes call for kosher salt? The main difference between regular salt and kosher salt is the structure of the flakes. Chefs find that kosher salt, due to its large flake size, is easier to pick up with your fingers and spread over food. Kosher salt is also less likely to contain additives like anti-caking agents and iodine.

Special Note:  We actually had a real ice box in a rental vacation cabin at Big Bear Lake, California. Every morning around 8 o’clock the ice man cometh (really, he did) so we could keep things chilled another day.

Covid-19 Quip of the Day:  The World Health Organization announced that dogs cannot contract COVID-19. Dogs previously held in quarantine can now be released. To be clear, WHO let the dogs out.
-------------------------------------------
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. 
-------------------------------------------
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. Thank you for reading.

#ThanksgivingRecipes #Thanksgiving #HolidayRecipes #ChristmasCookies #LemonPecanIceBoxCookies #Dessert #Snack #Holidays2020 #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                      ©Perspectives/The Consulting Group, Inc., 2020

How you doin’? Are you trying to get everything cooked for the holidays? If you have a lot of people coming over (wait… what am I saying??) and you don’t have two ovens, you’re going to be in a world of hurt. This recipe is for my do-ahead mashed potatoes that are stuffed back in their skins. The texture is like that of mashed potatoes, only better, and can be made ahead of time for the holiday meal.
 
These potatoes are Joan’s favorite! You can see why with the amount of dairy in these spuds. (Oh… Joan is from Wisconsin—the dairy state—this recipe will keep both the farmers and the cows contented—and you, too!).
 
Prep time:  40 minutes
Bake time:  1 hour
Re-bake time: 30 to 40 minutes
Yield:  8 Servings
 
Ingredients:
5 to 6 large Russet potatoes, scrubbed clean (5 pounds)
2 tablespoons Kosher salt, divided
3 large egg yolks
4 tablespoon finely grated garlic
1-1/4 cups heavy cream
3/4 cup sour cream
10 tablespoons unsalted butter, melted
1 teaspoon finely ground black peppercorns,
1 cup finely-shredded Cheddar cheese
1 teaspoon paprika
1 tablespoon chopped chives (optional)
2 tablespoons crisp bacon, finely chopped (optional)
 
Directions:

1. Preheat an oven to 400⁰ F.
2. Lightly oil the potatoes and sprinkle with a little coarse salt.
3. Fork-prick the potatoes one time to prevent them from exploding in the oven.
4. Place potatoes on large on a sheet pan and baked them in the oven for about an hour.
5. When the potatoes are soft to the touch and give a little, take them out of the oven to cool.
6. After the potatoes have cooled enough to handle, cut them in half and carefully scoop out the innards and set the empty potato skins aside.
7. Put the potato innards them through a ricer or a food mill (or mash them by hand if you don’t mind a few lumps) directly into a large bowl. Save the
8. In a medium bowl, whisk together egg yolks, garlic, cream, sour cream, butter and pepper. Season generously with salt.
9. Mix the egg mixture into the potatoes.
10. Gently fold in the shredded cheese (being careful not to over mix).
11. Using a pastry bag or large spoon transfer the potatoes back into the baked skins. Decoratively swirl the surface and sprinkle with a little paprika.  
12. Re-bake the stuffed potatoes, rotating once, until golden brown and slightly puffed, about 30 minutes.
13. Garnish with chopped chives and crispy bacon (if using).

ChefSecret:  If you’ve done the math then you know you should only need 4 potatoes to make 8 servings. I don’t like the way they look using just the right number of potatoes—they are flat and even with the skin—so I bake a couple of extra potatoes and use the extra meat to overfill the skins; I toss away the extra skins. It is also an insurance policy to have extra skins in case you break one (that happens to me all the time).
 
Baked & Stuffed Duchess Potatoes can be assembled a day ahead. Cover with food film and refrigerate. Increase re-bake time by 5–10 minutes.
 
Covid-19 Quip of the Day:  I don't know why my fishing buddy is worried about Coronavirus, he never catches anything.
----------------------------------------
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.
-------------------------------------------
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. Thanks for reading.

#ThanksgivingRecipes #Thanksgiving #DuchessPotatoes #StuffedPotates #SideDish #HolidayRecipes #Holidays2020 #Thankful #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                              ©Perspectives/The Consulting Group, Inc., 2020

How you doin’? This is a Special Saturday Edition… or as they used to say in the movies--Read All About it!

On top of all the pandemic pressures, newbies have to plan to make Thanksgiving Dinner for the first time. Here’s a story we’ve heard often this week.

Okay, I admit it… I never made a Thanksgiving dinner. I’ve been sponging off my in-laws since I married their son. This year we are practicing social distancing and staying at home with the kids. How complicated can it be to make an exceptional holiday dinner?
 
Goodness knows, the kind co-workers at Perspectives have been providing exacting holiday recipes for the last two weeks. So, what can go wrong with Thanksgiving or Christmas dinner? If 2020 has taught us anything it’s that $#@!t happens! Dry turkey? Lumpy gravy? Burnt pie? Don't panic! When holiday cooking disasters strike, these easy work-arounds will help you fix your feast and make you look a pro. No one will ever know.
 
Got Turkey Troubles?
Problem #1: The turkey is still frozen on Thanksgiving morning.

What went wrong: You may have underestimated how long it would take to thaw the turkey in the refrigerator—about 24 hours for every 5 pounds. Or maybe you waited until the last minute to do your shopping. Stuff happens.
 
What to do: You can speed up the thawing process by placing the wrapped, frozen turkey in your kitchen sink and covering it with cold running water. Use your bathtub if your sink isn't large enough. Drain and refill the water every half hour. The turkey will thaw at the rate of about 30 minutes for each pound. Never, Never, NEVER thaw a turkey at room temperature.
 
USDA thawing information https://www.usda.gov/media/blog/2016/11/18/how-safely-thaw-turkey
 
Problem #2: The turkey begins to burn while it's roasting.
 
What went wrong: It could be that your oven needs to be calibrated (too late for that) and that you've been roasting it at a much higher temperature than you thought. (Note to self: purchase an oven thermometer.) Or you may be relying on one of those "pop-ups" to tell you when the turkey is done, which aren't as reliable as a meat thermometer inserted into the turkey.
 
What to do: Flip the bird over immediately and continue to cook breast-side down (which is how we suggested you cook the bird in the first place). When you carve the turkey, begin by removing any blackened skin and about half an inch of the meat below any burnt area. You can then layer slices of the meat on individual dinner plates and ladle plenty of gravy on the slices to hide the problem. You can also cover the dark spots with foil to help prevent them from getting darker.
 
Problem #3: The turkey meat is dry.

What went wrong: The turkey breast meat often dries out before the drumsticks are cooked (reread my Upside Down Turkey recipe #155 before you start cooking).
 
What to do: Carve turkey slices and moisten with turkey or chicken stock. Cover and heat in the oven. Or hide the mistake by covering your turkey slices with extra gravy. Don't toss out the dry meat; use it for turkey soup or turkey salad.
 
Gravy Gone Bad?
Problem #4: The gravy turns out lumpy.
 
What went wrong: The flour may not have been fully dissolved in liquid before you added it to the pan drippings or the gravy may have cooked at too high a temperature.
 
What to do: Pour the gravy through a fine-mesh strainer into a new pan—the strainer will catch the lumps and reheat the lump-free gravy.
 
Problem #5: The gravy turns out thin and watery.
 
What went wrong: There's not enough flour or other thickening ingredient in the gravy.
 
What to do: Put 1 or 2 teaspoons of cornstarch in a small bowl and stir in enough cold water to make a thin slurry. Whisk into the gravy and bring to a boil or mix a small amount of flour and water into a smooth paste and whisk into the simmering gravy until it's thick.
 
Problem #6: The gravy burns.
 
What went wrong: You got busy and lost track of the gravy. Don't beat yourself up; Most mistakes happen right before dinner is served when the cook is distracted trying to pull everything together. It can happen to anyone.
 
What to do: Transfer the gravy to another pan without touching or scraping the blackened bottom. Most of the burnt flavor should stay with the first pan. Smart tip: Keep packaged gravy or a bottle of Kitchen Bouquet on hand as a back-up.
 
Sad Stuffing?
Problem #7: The stuffing or dressing is dry.

What went wrong: There's not enough liquid in the mix to fully moisten the ingredients.

What to do: Place the stuffing or dressing in an oven-safe bowl, pour in a little warm broth or melted butter, and toss, adding just a bit of liquid at a time just until the ingredients are moistened.
Watch out: Too much liquid will make the stuffing or dressing soggy. (Don't worry, we've got a fix for that, too.) Cover the bowl with foil and heat in the oven until steaming hot.

Problem #8: The stuffing is too wet and soggy.

What went wrong: There's too much liquid for the amount of bread or other dry ingredients.

What to do: Add more breadcrumbs or toasted bread or spread the stuffing out on a sheet pan and heat in the oven to dry it out a bit.

Tater Troubles?
Problem #9: The mashed potatoes turned out sticky and gluey.
 
What went wrong: The potatoes were either overcooked or got overworked, possibly because you whipped it with an electric hand mixer for a bit too long.
 
What to do: Spoon the potatoes into a casserole dish, top with butter and cheddar cheese, bake and serve as a mashed potato casserole. You can also add an egg and form the potatoes into patties, chilling for about an hour and then frying until golden brown—Call it Mashed Potato Surprise.
 
Problem #10: The mashed potatoes are lumpy.
 
What went wrong: The potatoes were not mashed enough to break up all the lumps.
 
What to do: Put the potatoes back in the saucepan, add a little hot milk and butter, and continue mashing gently until they're smoother. For the fluffiest mashed potatoes, switch from a hand-held masher to a potato ricer or food mill.
 
Sweet Potato Pandemic?
Problem #11: The sweet potato casserole marshmallow topping is scorched.

What went wrong: Marshmallows burn easily, even when they don't come into direct contact with fire. Maybe your casserole was too close to the broiler element, or perhaps you simply forgot it was in the oven and walked away. Flame on!
 
What to do: Turn off the oven, blow out the fire, and open the windows. When the charred marshmallows cool, use a spatula to remove them. Replace with new marshmallows or a brown sugar topping and give it another go under the broiler. To make sure the new marshmallows don't go up in flames: Lower the oven rack, crack open the oven door so you don't forget it's in there, and watch it like a hawk.
 
Dinner Roll Debris?
Problem #12: The dinner rolls are burnt.
 
What went wrong: Perhaps your oven temperature is higher than you thought (invest in an inexpensive oven thermometer) or maybe you simply forgot the rolls were in the oven—it happens when you bite off more than you can chew.
 
What to do: Slice off the burned tops and add a dab of butter on each roll. If the bottoms burned, simply remove the burnt part, flip them over, top with butter and serve. Or if they're just a little bit scorched, you could try gently scraping off the worst bits with a microplane grater or a serrated steak knife.
 
But not everything has to be homemade… it really doesn’t. Have a great back up plan by using King’s Hawaiian Rolls found in most deli or bread sections of your local supermarket.
 
Dessert Drama?
Problem #13: The pie crust is soggy.
 
What went wrong: The crust wasn't pre-baked and the filling turned the crust mushy. For fruit pies, try pre-cooking half the filling to activate the thickeners and cook off some of the liquid. Remove from heat and stir in remaining fruit for a chunky texture.
 
What to do: Scoop servings of the pie into individual dessert bowls and top with lots of whipped cream or ice cream.
 
Problem #14: The pie dough falls apart.

What went wrong: There's not enough water in your dough.
 
What to do: Incorporate enough water to get the dough wet, sprinkle with some flour and let stand for about 15 minutes. The dough should then roll out just fine. Refrigerate the dough for 30 minutes before baking.
 
Problem #15: The pie crust is burnt.
 
What went wrong: The temperature was too high or you lost track of the time and didn’t set a timer.
 
What to do: Remove the burnt pie crust edges and cover the surface with whipped cream. For extra camouflage, shave chocolate over the top.
 
Problem #16: The pumpkin pie or cheesecake cracks.
 
What went wrong: Either too much air got incorporated into the batter or the cheesecake was baked at too high a temperature, causing the top to set before all of the steam had escaped from the filling.
 
What to do: If the crack isn't too extreme, use a warm metal spatula to gently press down on the cracked area and spread to blend together or simply cover the entire surface with whipped cream, cranberry sauce, or other sauce. It amazing how whipped cream absolves all sins.
 
I’ve started using my Instant Pot to make most of my custard pies, including pumpkin pie. It makes the perfect 7-inch pie that never cracks or burns. Reference Lesson # 157
 
ChefSecrets:  It’s no secret… we have posted most of these recipes on our website at https://www.perspectives-la.com/covid-19-survival-guide.
 
Be Safe:  Perspectives and the USDA want you and your family to enjoy a safe Thanksgiving Holiday--https://www.usda.gov/media/blog/2019/11/20/four-steps-food-safe-thanksgiving-feast
 
                                           Thank you to Allrecipes.com for the inspiration.

Covid-19 Quip of the Day: “In California and New York we've been told that only 6 people are allowed to meet for Thanksgiving Day, but 30 people can gather for a funeral. With this, I am sad to announce that we will be holding a funeral on Thanksgiving Day for our pet Turkey named "Butterball" that will pass away on Wednesday, November 25, 2020. Refreshments will be provided. In lieu of flowers, please bring a side dish.”
-------------------------------------------
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.
-------------------------------------------
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. Thanks for reading.

#ThanksgivingTips #Thanksgiving #DinnerSavers #Holidays2020 #Thankful #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                             ©Perspectives/The Consulting Group, Inc., 2020

How you doin’? By now, you will have seen the packaged eggnog in the dairy section of your supermarket… seems like it came out right after 4th of July… or is that just me?
 
While a lot of people have heard of eggnog—a signature delectable, spiced holiday drink—a lot of people don't have a clue exactly what it is, or what eggnog even tastes like. This could be because the name of the drink is not as self-explanatory as it might sound. The name suggests it might taste "eggy," but its flavor profile is much sweeter than savory. In fact, a glass or cup of eggnog tastes the furthest thing from eggs. A glass of eggnog literally tastes like melted ice cream in a glass that's somehow hugging your throat as you drink it. There really is no equivalent to eggnog. It’s a one-of-a-kind holiday libation.
 
So, when you think of eggnog you must understand it’s both simple and complex. It can be mix cold or simmered. The main ingredient is milk (and/or cream, depending on how rich you want it to be) followed by eggs, sugar, vanilla, cinnamon and nutmeg. If you’re making your eggnog using the simmer method, the wet ingredients are blended in a pot and brought to a boil. At that point, you can either take it off the stove and serve it warm, let it cool and serve it chilled, or add in some bourbon, whiskey or scotch and turn it into a cocktail. When you add alcohol to the base eggnog, the taste changes from that of melted ice cream to a more complex flavor that's heavy, warming and has a bit of a tug on your heart. The other alternative is to mix it cold according to the following recipe.

The father of our country was famous for his moderation but when he did imbibe, he made sure his drink packed the punch of a Brown Bess. Not only did Washington keep a healthy supply of imported Madeira, he also distilled his own distinctive rye whiskey. The Commander-In-Chief always made sure his troops were well-lubricated when on the march. The most powerful weapon in his cellar came only once a year, however, when the General's eggnog made its presence felt.
 
Prep time:  10 minutes
Cook time:  10 minutes
Yield: 1 gallon
 
Ingredients
2 cups brandy
1 cup rye whiskey
1/2 cup Jamaican or New England rum
1/2 cup Madeira
12 large pasteurized eggs, separated (See recipe below)
3/4 cup granulated sugar
1-quart milk
1-quart cream
Garnish with a shake of nutmeg and cinnamon or add a cinnamon stick
 
Directions

1. Taste the liquors to make sure they didn’t go bad in the bottle.
2. Combine the liquors. Taste again to make sure you mix them well.
3. Set the liquors aside. 
4. Beat the egg yolks, gradually adding sugar.  Continue to beat until thick and pale yellow. 
5. Taste the liquor blend again just to make sure, of what I don’t know and can’t remember.
6. Continue to beat while slowly adding liquor, drop by drop at first (one for the pot one for me). 
7. Stir in milk and cream.
8. Beat egg whites until stiff and fold carefully into egg yolk mixture.
9. Time to taste again—just a quality check. Continuing to taste throughout the day just to make sure nothing has spoiled.
10. Always keep eggnog refrigerated.
11. Don’t forget to give a shake or two of cinnamon and/or nutmeg or add a cinnamon stick as a garnish.

 
                                How To Pasteurize Large Eggs At Home

1. Place the eggs in a saucepan filled with water and fitted with a digital thermometer.
2. Turn on the heat and bring the water up to 140°F. 
3. Keep the water temperature at 140°F for 3 minutes (and no more than 142°F), reducing the heat on the burner if necessary. 
4. Remove eggs from hot water and rinse thoroughly with cold water.
5. Store in the refrigerator until needed or use right away.
6. Jumbo sized eggs need to cook 5 minutes in 140°F water.

 
ChefSecret:  Do not use raw, unpasteurized eggs in this uncooked recipe. If you have an intolerance to dairy products you can substitute the milk with nut or rice milk.
 
Special Note:  I’d like to tell you that I found this recipe in the archives at the Fogg Museum at Harvard where a lot of the first president’s papers reside, but I didn’t. While the Farmer's Almanac listed this recipe as General George Washington's, there is no proof he ever wrote it, made it, or drank it. The earliest mention found of this recipe was in a 1948 book called Christmas With The Washingtons by Olive Bailey. While this recipe can't really be found in earlier papers or other works, the book is in the catalogue at the Mount Vernon Archives and there is definitive proof that George and Martha Washington entertained Christmas guests with some sort of eggnog.

Covid-19 Quip of the Day:  In the US we heard about a crisis coming our way and stocked up on toilet paper and paper towels. In Germany they prepared for the crisis by stocking up with sausage and cheese. That’s the Wurst Käse scenario.”
-------------------------------------------
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. 
-------------------------------------------
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. Thank you for reading.

#ThanksgivingRecipes #Thanksgiving #HappyHour #Cocktails #Eggnog #MountVernon #GeorgeWashington #HolidayRecipes #Holidays2020 #Thankful #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                              ©Perspectives/The Consulting Group, Inc., 2020