How you doin’? Over the years, Perspectives has worked with most of the major fast food chains in creating new products. As you would expect some were more successful than others. You have to be impressed when someone “invents” or reinvents something as long lasting as Pan Pizza for Pizza Hut, Fish Taco for Rubio’s and McRib for McDonalds.
 
The downside to the rib sandwich for McDonald’s is that they originally formalized McRib with over 60 unique and mysterious ingredients ribs not necessarily being one of them. Easy for them to make; difficult for competitors to copy.
 
With a little reverse engineering and not having to put it through freezing, distribution, and easy-to-make-in-McDonald’s mandate, I developed a home-made-easy recipe that you should try with real ribs. While it takes little active prep time, you do have to allow time for cooking, cooling and cutting—bake, chill, cut, sauce, finish on the grill, and voila, one of the best BBQ sandwiches for your family.
 
McDonald’s sold so many McRib Sandwiches that they had to “bank” the cut of meat so as not to destroy the wholesale pork market. If you knew when they would bring this favorite sandwich back you could make a fortune on pork futures. All of the vendors were sworn to strict secrecy so as not to inflate prices.
 
My recipe only has 10 ingredients and one of them is really baby back ribs instead of shaped ground pork.  You’ll love the flavor of my Ed’s MacRib* Sandwich.
 
Prep time:  10 minutes
Cook time:  3 hours
Cool time:  8 hours
Yield:  8 sandwich halves
 
Ingredients 
For the Dry Rub
1/3 cup kosher salt
1/4 cup brown sugar
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon ground cumin
1 teaspoon garlic powder
1 teaspoon cayenne pepper
 
For the Sandwiches
2 racks baby back pork ribs (extra meaty and well-trimmed)
1 cup barbecue sauce, divided (your choice—I prefer Masterpiece Original)
1 tablespoon liquid smoke (I prefer Wrights Liquid Smoke)
4 long French-style long sandwich rolls, split and toasted
1 cup coleslaw (store bought or your favorite recipe)
Optional: white onion rings and bread and butter pickles.
 
Directions 

1. Preheat an oven to 325⁰ F.
2. Mix the salt, brown sugar, chili powder, pepper, cumin, garlic and cayenne together to make the rub.
3. Place rib racks on a foil-lined rimmed sheet pan. Season both sides generously with some of the rub. Save the remaining rub for next time.
4. Cover the tops of the rib racks with parchment paper and wrap foil over the edges.
5. Cover the whole baking sheet with another large sheet of foil sealing the sides.
6. Bake in the preheated oven until tender, about 3 hours.
7. Remove the ribs from the oven and unwrap ribs to cool briefly until safe to handle.
8. Carefully twist out the bones, stuffing any loose pieces of meat back into the holes. Checking carefully for bone fragments and pieces of cartilage.
9. Wrap ribs back up and refrigerate until cold, 8 hours to overnight.
10. Cut each rack in half.
11. Brush both sides generously with barbecue sauce.
12. Preheat a charcoal grill for high heat and lightly oil the grate.
13. Grill ribs until heated through, 3 to 4 minutes per side. Remove from grill and brush with more barbecue sauce.
14. Drizzle more barbecue sauce onto each roll.
15. Sandwich each rib section between a roll and top with coleslaw. Add onions and pickles to taste.
16. Cut in half to make 8 portions.

ChefSecret:  Make sure you don't use the larger St. Louis-style ribs. Use a sweet mayonnaise coleslaw. Use extra-large sesame seed hamburger buns (5-inch) as an option to the French rolls.

Quip of the Day:  Inflation has gotten so bad in the last year; McDonald’s is selling the 1/4-Ouncer.

*Disclaimer: Not wanting to infringe on anyone’s trademark I have named my masterpiece, Ed’s MacRib Sandwich.
-------------------------------------------
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.
 
#Entrees #MacRibSandwich #PorkRibs #MasterpieceOriginal #WrightsLiquidSmoke #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
                                                                        ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? Here is a dinner entrée that, as of this writing, might still save you a little money. The prices on pork and chicken don’t seem to be going up as much as other proteins—of course, this is dependent on the cut you choose.
 
At first glance this pork chop appears like many others of the Milanese variety you’d find—a generous cut of meat pounded, breaded and fried. However, it’s the important last step that really sets my Milanese Pork apart from all the others.
 
After the chop has been fried, the oil is poured out of the pan and then the meat is returned to the skillet, where it is generously doused with white or red wine vinegar, continued cooking soaks up all the liquid. It gives the dish an outstanding note of acidity that cuts through the fat.
 
Prep time:  10 minutes
Cook time:  10 minutes
Yield:  2 servings
 
Ingredients
2 ounces all-purpose flour
3 large eggs, whisked
2 ounces panko Japanese-style cut breadcrumbs
2 pork chops
2 ounces canola oil for sauteing
1 tablespoon unsalted butter
1 ounce white or red vinegar
1/4 teaspoon kosher salt
 
Directions
Prepare a dredging station

1. Place enough flour on a plate or large flat bowl to lightly coat the pork chops.
2. Whisk the eggs and pour them into a flat bowl large enough for you to be able to turn the pork chops in. You could add some grated garlic, smoked paprika, or herbs de Provence to the eggs to add an extra layer of flavor.
3. Place the panko crumbs into a third and separate large, flat bowl.
4. Hammer the pork chops with a meat tenderizer on both sides to flatten.

​To prepare and cook the pork chops

1. Lightly cover the pork chops in flour, dip and coat in the whisked eggs, then evenly cover the chops in panko.
2. Get a large pan big enough to fit the chops, cover the entire surface with neutral oil and warm over medium-low heat.
3. Add the butter to the warm oil and once the butter has melted into the oil and is beginning to sheen, carefully add the pork chops.
4. Cook and caramelize the pork chops on the first side to a golden-brown.
5. Carefully turn the pork chops with a pair of tongs and continue to cook the other side to golden brown.
6. When both sides are caramelized, lift the pork chops out of the oil and place onto a wire rack to the side.
7. Carefully pour the frying oil into a heatproof container to the side and return the pan to the heat.
8. Turn the heat up to medium and put the pork chops back in the dry pan followed by the vinegar.
9. Shake the pan a little while the vinegar bubbles and is absorbed into the pork chops.
10. Once the vinegar has pretty much absorbed, lightly season the chops with salt.
11. Serve with a side of pasta, potatoes or topped with well-dressed greens.
12. Eat immediately.

ChefSecret:  I like to add a little sweet paprika, garlic powder and white pepper in the flour dredge for a more robust flavor.

Covid-19 Quip of the Day: “Nella botte piccola, c’è il vino buono. In small barrels, there is good wine” deriving from the tendency of winemakers to keep the part of the wine considered best in smaller barrels. This should enhance its aromas and flavors. It is used to emphasize that apparently insignificant objects, or people of short stature, may have valuable qualities that are revealed with more careful observation or knowledge.”
-------------------------------------------
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.
-------------------------------------------
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.
 #Entrees #Pork #MilanesePorkChops #Panko #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’?  Char Siu Bao Dim Sum Pork Buns were best-selling dim sum food at my China Rose restaurant. Little wonder why… just look at these beautiful little buns. I make these with Chinese barbecued pork filling with lots of seasoning and spices—it is utterly delicious and the perfect bite.
 
Baos are made with a simple steamed yeasted dough that creates a soft and pillowy texture. If you’ve never tasted one, it’s a bit like eating a cloud.
 
Remember to temper the buns in the steamer basket for five minutes after they’ve steamed, which keeps them from cooling too quickly and deflating.
 
Ed’s Comment:  This is a complex recipe—it is fairly easy but daunting just the same. You would be forgiven to just read it and see how much effort goes into the restaurant dim sum that looks so easy when the cart comes to your table. If you’ve got some time on a rainy day, give it a try.
 
Prep time:  10 minutes
Marinade time:  8 hours or overnight
Cook time:  50 minutes
Yield: 16 buns (with leftover pork for a great stir fried rice)
 
Ingredients
For the char siu (Chinese BBQ Pork)
3 pounds boneless pork shoulder/pork butt (select a piece with some good fat on it)
1/4 cup granulated sugar
2 teaspoons kosher salt
1/2 teaspoon Chinese five spice powder
1/4 teaspoon ground white pepper
1/2 teaspoon toasted sesame oil
1 tablespoon Shaoxing rice wine
1 tablespoon low-sodium soy sauce
1 tablespoon hoisin sauce
2 teaspoons molasses
1/8 teaspoon red food coloring (optional)
4 tablespoons finely minced garlic
Water for the roasting pan
2 tablespoons honey
1 tablespoon hot water
 
Directions

1. Cut the pork into long strips or chunks about 2 to 3 inches thick. Don’t trim any excess fat—it will render and add flavor.
2. Combine the sugar, salt, five spice powder, white pepper, sesame oil, wine, soy sauce, hoisin sauce, molasses, food coloring (if using) and garlic in a bowl to make the marinade (the BBQ sauce).
3. Reserve about 2 tablespoons of marinade and set it aside. Rub the pork with the rest of the marinade and place it in a large bowl or baking dish. Cover and refrigerate overnight (or at least 8 hours). Cover and store the reserved marinade in the fridge as well.
4. About an hour before you are ready to cook the pork, remove it from the refrigerator and let it lose its chill on the counter.
5. Preheat your oven to 475⁰ F with a rack positioned in the upper third of the oven.
6. Line a sheet pan with foil and place a metal rack on top. Using the metal rack keeps the pork off the pan and allows it to roast more evenly, like it does in commercial ovens.
7. Place the pork on the rack, leaving as much space as possible between pieces. Pour 1 1/2 cups of water into the pan below the rack. This prevents any drippings from burning or smoking making it easier to clean.
8. Transfer the pork to your preheated oven. Roast for 25 minutes, keeping the oven setting at 475⁰ F for the first 10 minutes of roasting, and then reduce your oven temperature to 375⁰ F.
9. After 25 minutes, flip the pork. If the bottom of the pan is dry, add another half cup of water. Turn the pan 180 degrees to ensure even roasting. Roast another 15 minutes. Throughout the roasting time, check your char siu often (every 10 minutes) and reduce the oven temperature if it looks like it is burning!
10. Meanwhile, combine the reserved marinade with the honey and 1 tablespoon hot water. This will be the sauce you’ll use for basting the pork.
11. After 40 minutes of total roasting time, baste the pork, flip it, and baste the other side as well. Roast for a final 10 minutes.
12. The pork has cooked for 50 minutes total and should be cooked through and caramelized on top. If it’s not caramelized to your liking, you can turn the broiler on for a couple minutes to crisp the outside and add some color/flavor. Be sure not to walk away during this process, since the sweet char siu BBQ sauce can burn if left unattended.
13. Using a meat thermometer check if the internal temperature of the pork has reached 160⁰ F.
14. Remove from the oven and baste with the remaining reserved BBQ sauce. Let the meat rest for 10 minutes before slicing.
15. You are now ready to make the bao filling.

Ingredients
For the char siu filling
1/3 cup water
1 tablespoon granulated sugar
2 teaspoons low-sodium soy sauce
1 teaspoon rice wine
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon toasted sesame oil
1 tablespoon cornstarch dissolved in 1 tablespoon water
8 ounces diced char siu (use the recipe above)
 
Directions

1. In a small saucepan, mix the water, sugar, soy sauce, rice wine, oyster sauce, hoisin sauce and sesame oil.
2. Cook the sauce over medium heat until it bubbles.
3. Stir in the cornstarch mixture and cook for 1 minute, stirring. The sauce should thicken considerably.
4. Remove the sauce from the heat and add in the diced char siu.
5. Cool to room temperature before filling the baos.

                                             Steamed Buns (Baos)
 Ingredients 
For the bao dough
3/4 cup warm water (about 110⁰ F)
1 teaspoon instant yeast
1 tablespoon granulated sugar
2 cups all-purpose flour, plus more as needed
2 tablespoons cornstarch
1/4 teaspoon kosher salt
1/8 teaspoon baking soda
1 tablespoon vegetable oil
Non-stick cooking spray as needed
Chili oil, for serving
 
You will need a steamer (bamboo steamer or steamer insert for your double boiler (with at least 2 steam trays) and 2 parchment liners.
 
Directions
To make the dough

1. In a small bowl, whisk together the water, yeast and sugar until the yeast dissolves. Let the mixture sit until the yeast foams; about 10 minutes.
2. In a medium bowl, whisk together the flour, cornstarch, salt and baking soda. Add the yeast and oil and stir until combined.
3. Lightly dust a work surface with flour and knead the dough for 3 to 4 minutes, or until it becomes smooth and soft. The dough should be soft but not sticky. If the dough looks sticky, add flour 1 tablespoon at a time. If the dough feels dry, add a few drops of water at a time.
4. Spray a medium bowl with non-stick cooking spray, place the dough in it, and spray the dough lightly with more cooking spray. Cover the bowl with plastic wrap and let the dough rest until it doubles in size; about 1 hour.
5. Punch the dough down to get rid of the air bubbles and then portion it into 16 dough balls. Cover them with a clean kitchen towel to prevent them from drying out.
6. Cut parchment paper into 16 3 X 3-inch squares; set aside.
7. Lightly flour a surface and roll out a dough ball, working from the edge to the center — so that the center is slightly thicker than the edges—rotating frequently, until it forms a 4-inch circle.
8. Add about 2 tablespoons of pork filling to the center of the dough circle. Pull the edges of the dough up and over the filling. Use your thumb to push the filling down as you gather the edges into a pleat with your fingers to cover the filling. It may seem like a tight fit at first, but the dough will stretch as you pull it around the filling. Twist the top to seal the bun and pinch off any excess dough.
9. Set the bun on a piece of the prepared parchment paper and place it in a steamer tray lined with parchment. Repeat until all the buns are assembled.
10. Place the bamboo steamer with the buns above a large pot of water and cover with the lid. Rest the buns for about 20 minutes.
11. Heat the water over high heat until it starts to boil and steam, reduce the heat to medium and steam the buns for 10 minutes. Turn the heat off, keep the cover on the steamer, and let the buns rest for 5 minutes.
12. Enjoy immediately with chili oil, hoisin, soy or duck sauce.

ChefSecret:  If not using all 16 buns, store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.

Quip of the Day:  “Life should be more like dim sum. We should all learn to get Oolong.”
-------------------------------------------
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. 

#Snacks #Appetizers #DimSum #CharSiuBao #ChinaRose #ChineseFood #PorkBuns #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup

                                                                       ©Perspectives/The Consulting Group, LLC, 2023

How you doin’? With grocery prices still on the rise we all look for tastes and textures that extend the flavor and expense of proteins. Here is a pork chop dish that uses thin, bone-in chops with a wonderful apple-inspired sauce. To prevent from overcooking we suggest that you use a kitchen thermometer. A good thermometer along with aromatic spices (black peppercorns, cloves, roasted garlic powder, allspice berries and fresh sage) makes for perfect pork chops every time.
 
Allow the pork chops to marinate in the spices while browning the apple slices in butter until they are lightly caramelized. The sauce is made with hard apple cider, Cognac, more butter, flour, chicken broth and Dijon mustard for that traditional country French flavor.
 
Everyone will love the contrast of the tender meat and the delicate crunch of the caramelized apple slices—a homey and hearty entrée. Serve with creamy mashed potatoes, roasted Brussels sprouts with smoky bacon pieces and a glass of your favorite dry white.
 
Ingredients
For the pork rub:
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon roasted garlic powder (I prefer Penzey’s)
Teaspoon ground sage
1/4 teaspoon kosher salt
 
For the pork chops:
6 4-oz boneless pork chops, about 1/2-inch thick (or bone-in)
6-1/2 tablespoons unsalted butter, divided
1 large green apple, peeled, cored and sliced into 12 wedges
1/2 cup, plus 1-1/2 tablespoons all-purpose flour, divided
1/2 cup hard apple cider
1 teaspoon Cognac or brandy
1-1/2 cups chicken broth
2-1/2 teaspoons Dijon mustard
1 tablespoon crème fraiche (or 1 tablespoon sour cream)
Kosher salt, to taste
2 tablespoons chopped flat parsley, for garnish
 
Directions
To make the salt rub

1. In a small bowl combine the black pepper, cloves, allspice, garlic and sage. Stir in the salt and set aside.

To make the pork chops and apples

1. Place the pork chops on a rimmed sheet pan and season both sides with the spice mixture. Cover and let marinate at room temperature for 30 to 45 minutes.
2. In a large skillet over medium-low heat, melt 1 tablespoon unsalted butter. Increase the heat to high and add the apple wedges in one layer. Cook until browned, about 2 to 3 minutes per side.
3. Transfer the apples to a large warm plate and set aside.
4. Using the same large skillet, reduce the heat to medium. Add 4 tablespoons butter, swirl to melt.
5. Lightly dust the marinated pork chops with 1/2 cup of flour, shaking off any excess, and add them to the pan.
6. Cook the pork chops until browned, about 2-1/2- to 3-minutes per side, or until the internal temperature reaches 145° F. Transfer the pork chops to a warm plate.
7. Wipe out the skillet. Add the hard apple cider and Cognac to the pan, increase the heat to medium-high, and cook, stirring occasionally, until it has reduced to about 2 tablespoons, 3 to 4 minutes. This will burn off the alcohol but leaves the flavor.
8. To make a roux in the skillet, whisk in the remaining 1-1/2 tablespoons butter until melted, then whisk in the remaining 1-1/2 tablespoons of the flour. Continuing to whisk, slowly pour in the chicken broth and add the Dijon mustard. Bring to a boil and cook for 1 minute.
9. Whisk in the crème fraiche and season with Kosher salt. Remove from heat.
10. Transfer the pork chops to the serving plates.
11. Spoon the sauce over the pork chops, then scatter the apples around the plate.
12. Garnish with chopped parsley and serve immediately.

ChefSecret:  Always try to use the freshest dried herbs and spices. You should change out all the spices at least once every 18 months. Buy the smallest spice container you think will use in a year not to be wasteful.

Quip of the Day: “I just ordered a new life alert bracelet… just in case I get a life I’ll be notified immediately.”

-------------------------------------------
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. 
#Entrees #Dinner #FrenchPorkChops #Pork #Apples #HardCider #Cognac #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                      ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? Ukraine has been in the news lately, and I thought Ukraine might be of interest to our readers because of its importance to agriculture and food in general.
 
Ukraine is the second-largest country in Eastern Europe, after Russia, which it borders to the east and northeast. Ukraine also shares borders with Belarus to the north; Poland, Slovakia, and Hungary to the west; Romania and Moldova to the south; and has a coastline along the Sea of Azov and the Black Sea.
 
Ukraine is often referred to as the “breadbasket of Europe” because of how much the Ukrainian people value wheat and grain, a staple in Ukrainian cuisine due to their historical relationship with it.
 
Most original Ukrainian dishes are popular in Russia and other Eastern European countries (with some changes in ingredients from country-to-county). Many of these Ukrainian foods are even enjoyed in English-speaking countries, as well.
 
Traditional Ukrainian dishes are derived from ancient peasant meals that made use of plentiful grain resources such as rye, as well as essential vegetables such as potatoes, cabbages, mushrooms, and beetroot. The cuisine is also heavily influenced by the rich dark fertile soil in which many ingredients are grown. Because of the changes to borders, many of these dishes incorporate both Slavic and Eastern European influences as a result of years of foreign occupation, enslavement and jurisdiction.
 
Ukrainian Holubtsi, or stuffed cabbage leaves, are the perfect warm comfort food for a chilly day. Traditional stuffed cabbage mixes pork and beef with barberries, giving the dish a complex sour note. If barberries are hard to find, you can substitute cranberries, currants or raisins soaked in lemon juice.
 
Prep time:  30 minutes
Cook time:  1 hour 20 minutes
Yield:  4 servings
Calories:  321 kcal
 
Ingredients 
12 to 14 large savoy cabbage leaves (from 1 large Savoy cabbage; use the inner smaller leaves for coleslaw)
2 tablespoons olive oil
1 cup finely diced yellow onion, divided
3/4 cup peeled and finely grated carrot
1 tablespoon tomato paste
1 teaspoon granulated sugar
1 can chopped tomatoes (14-1/2-ounce can, undrained)
1-2/3 cups water
2 bay leaves
1-1/4 teaspoons kosher salt, plus more to taste
8 ounces ground beef
8 ounces ground pork
1/4 cup barberries (optional)
1/4 cup parboiled white long-grain rice (cooked for only about 5 minutes)
1/4 cup chopped fresh dill
Sour cream, for topping
Sliced grilled sourdough bread, for serving
 
Directions

1. Prepare an ice water bath in a large kettle or mixing bowl.
2. Bring a large pot of salted water to a boil.
3. Working in batches, blanch the cabbage leaves until bright green and pliable, 1-1/2 to 2 minutes per leaf.
4. Immediately shock the leaves in the ice bath, then transfer to a paper towel-lined baking sheet to drain.
5. In a large heavy-bottomed saucepan or Dutch oven, heat the canola oil over medium-high heat.
6. Add half of the onion and all the grated carrot and cook until soft, about 5 to 7 minutes.
7. Add the tomato paste and sugar, and cook until lightly caramelized, about 1 to 2 minutes. Add the chopped tomatoes, water and bay leaves and cook until reduced by half, about 15 to 20 minutes.
8. Remove from the heat and season with salt to taste and set aside.
9. In a large bowl, combine the ground meats, barberries (if using), parboiled rice and the remaining diced onion. Season with the salt and gently toss with your hands to mix, just until combined. Do not over mix or the meat will become too dense.
10. Working with 1 cabbage leaf at time with the stem end facing toward you, place 2 heaping tablespoons of the filling into the center of each leaf. Fold the sides of cabbage over the filling, then roll up. Arrange the rolls, seam-side down, in the pot with the tomato mixture to form one even layer.
11. Bring the pot to a simmer over medium-high heat. Reduce the heat to medium low, cover with the lid slightly ajar and simmer until the filling is cooked through, about 35 to 45 minutes. When you're cooking, snuggle the rolls next to each other so they don't unravel.
12. Carefully plate up the stuffed cabbage rolls and garnish with the chopped dill, a dollop of sour cream and grilled sourdough bread.

ChefSecret:  European barberries have a tart flavor, like cranberries, while barberries from North America are sweeter. Barberries contain several beneficial compounds, most notably berberine, which acts as an antioxidant and may help to manage conditions like diabetes, fight dental infections, and treat acne. Barberries can be purchased at Whole Foods or Amazon online.

Quip of the Day: “A Ukrainian proverb: A stupid Russian gives straw to his dog and bones to his horse.”
-------------------------------------------
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.

#Entrees #Lunch #Dinner #Ukraine #Holubtsi #CabbageRolls #SavoyCabbage #Beef #Pork #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                            ©Perspectives/The Consulting Group, Inc., 2022