How you doin’? This is a Special Thanksgiving Dinner Disaster-Savers Edition to help ensure you and your family have a worry-free celebration on Thursday. We thank the fine folks at AllRecipes for the inspiration for this post.

First-time holiday hosts may be particularly nervous about coordinating all the elements of a big holiday meal, but even seasoned veterans encounter problems along the way from time to time.
 
Here are some typical issues that can arise together with some solutions to help you pull it off with success.  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
 
2. 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 Pyre?
 
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
 
ChefSecret:  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
 
Quip of the Day: What did Megan Trainor say about Thanksgiving dinner? “I’m all about that baste, ‘bout that baste, ‘bout that baste.”
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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. 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 #SideDish #Broccoli #CheesyBroccoliCasserole #CampbellsSoup #HolidayRecipes #Holidays2022 #BeThankful #QuarantineKitchen #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup 

                                                      ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? There are so many great legacy foods I like to serve for Thanksgiving Dinner. This fresh broccoli casserole is a family favorite (at least my family) for holidays and get-togethers. So why did I bypass the predictable string bean casserole?
 
When I was going to cooking school the first 6 weeks in Paris were centered on making recipes only with green beans. We cut them, minced them, baked them, steamed them, sautéed them—anything you could do with this vegetable we were tasked to do. After 6 long  weeks at least 50% of the students quit out of frustration, which, by the way, was the reason for the exercise… to reduce the number of students.  And sorry, but no refunds. So, I came up with this recipe so I wouldn’t have to taste another green bean dish.
 
My Thanksgiving Day Cheesy Broccoli Casserole is an inexpensive recipe you are going to want to pass down to your family for years to come because it's so cheesy and delicious!
 
Prep time: 15 minutes
Cook time: 40 minutes
Yield:  10-12 servings
 
Ingredients 
4 heads fresh broccoli, chopped
3/4 cup shredded mild cheddar
3/4 cup pepper-jack cheese
1 (10.75 ounce) can condensed cream of mushroom soup (I prefer Campbell’s Soup)
1 teaspoon kosher salt
2 teaspoons ground black pepper
3 tablespoons unsalted butter
2 cups crushed, seasoned croutons or turkey bread stuffing mix
 
Directions

1. Preheat the oven to 350⁰ F.
2. Butter or spray a 9 x 13-inch baking dish.
3. Bring a pot of lightly salted water to a boil.
4. Cook the broccoli in boiling water for 1 minute. Drain, and set aside.
5. In a saucepan over medium heat, mix the 2 cheeses, cream of mushroom soup (do not add water), and salt and pepper. Stir until cheese is melted.
6. Add the broccoli, stirring to coat. Transfer the mixture to the prepared baking dish.
7. In a separate saucepan, melt the butter over medium heat. Mix in the croutons, and sprinkle over the broccoli mixture.
8. Bake the casserole for 30 minutes in the preheated oven until the topping is browned and the broccoli is tender, but not mushy.

ChefSecret: Be careful not to overcook which will make the broccoli a bit stodgy.

Quip of the Day:  A doctor walked into an exam room to see a patient with carrots sticking out of his ears and broccoli up his nose. The doctor said: “I can tell right away that you haven’t been eating properly.”
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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. 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 #SideDish #Broccoli #CheesyBroccoliCasserole #CampbellsSoup #HolidayRecipes #Holidays2022 #BeThankful #QuarantineKitchen #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup 

                                                  ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? The holidays call for very special Happy Hours cocktails. This Pumpkin Pie Martini is a great way to wish all a very Happy Thanksgiving, especially for those who want something a little different.
 
All of us at Perspectives really want this cocktail to become a staple for any Thanksgiving menu and the perfect way to end your meal if you’ve filled up on too much dinner.
 

Prep time:  8 minutes
Yield:  1 stiff one
 
Ingredients
1-1/2 ounces gin (I prefer Hendrick’s gin)
1/8 teaspoon pure vanilla extract
1 ounce spiced rum
1 ounce ginger liqueur (I prefer Pataka brand)
2 tablespoons pumpkin puree (not pumpkin pie filling)
2 tablespoons fine sugar
1 teaspoon pumpkin pie spice (I prefer McCormick)
2 -3 tablespoons Reddi Whip whipped cream
 
Instructions

1. Add the gin, vanilla extract, rum, ginger liqueur and pumpkin puree into a cocktail shaker filled with ice.
2. Shake it like you mean it until well until combined.
3. Mix together the sugar and pumpkin pie spice and coat the rim of a martini or coupe glass by moistening the rim and then dipping it into the sugar-spice mixture.
4.  Double strain the martini into the glass and top with a squirt of whipped cream.
5. Garnish with a shake of pumpkin spice on top of the whipped cream.

ChefSecret:  This is a stiff drink; be responsible--DON’T DRINK AND DRIVE.

Quip of the Day: “They say a martini is like a woman's breast: one ain't enough and three is too many.” They say that, but I really didn’t just say that, did I? 😳
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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.
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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. 

#Cocktail #HappyHour #ThanksgivingRecipes #Thanksgiving #PumpkinPieMartini #Gin #Rum #Ginger #Cheers #HolidayRecipes #Holidays2022 #BeThankful #QuarantineKitchen #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup 

                                                         ©Perspectives/The Consulting Group, LLC, 2022

How you doin’?  When preparing meals for the holidays, many people think that every course has to be over-the-top special. Others think that might just be overkill.  For a multi-course dinner menu like a Thanksgiving Day feast, a simple salad may be the best solution.

A Simple Salad is usually a limited combination of various ingredients that are either raw, cooked or both. The ingredients can be any vegetable, meat, fish, or fruits as a main ingredient or in combination depending on the style of salad—composed or tossed salad. If you were working in a restaurant and a guest ordered a Simple Salad. What would you serve to that guest?
 
A Simple Salad generally consists of one or more leafy lettuces such as Iceberg, romaine and arugula, lightly tossed in a vinaigrette dressing as a base with one or two additional ingredients like tomato and cucumber, that are used for decoration or as a garnish. The secret is rubbing the bowl with a cut garlic clove.
 
Prep time:  20 minutes
Yield:  4 to 6 servings
 
Ingredients 
For the salad bowl
1 garlic clove, cut in half
4 cups greens (any combination you like)
cherry tomatoes (or tomato chunks)
cucumber
mixed color pepper slices
topping of your choice (croutons or nuts)
 
For the vinaigrette dressing
2 tablespoons white vinegar
1 teaspoon balsamic vinegar
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly-cracked black pepper
1/4 teaspoon dry mustard
1/4 teaspoon paprika
1/4 cup canola oil
 
Directions

1. Keep all ingredients refrigerated and ready before preparing the salad as this ensures freshness and crunchiness in salad. If you have the room, chill the plates and salad forks, too.
2. Wash all vegetables thoroughly (as they can be a good source of contamination) and pat dry or spin in a salad spinner to prevent the salad from becoming too watery.
3. Use only the freshest ingredients, especially those in season as this will keep nutrients intact.
4. Light leafy vegetables should be torn into bite sized pieces—never cut the greens—and tossed gently in the dressing just before serving to avoid wilting of the leaves.
5. Pour enough dressing just to season—not drown—the main ingredients. Go easy… you can always add more, but if over-dressed the greens will be wilted and unappetizing.
6. Use the right plate to present the salad and garnish with an edible ingredient to give it eye appeal.
7. Never stuff the salad plate. Accommodate the salad within the dish and not on or over the edge. Remember… there’s a lot more food to come.

To make the dressing

1. In a small bowl add vinegars and lemon juice.
2. Add the salt, pepper, mustard, and paprika and mix well to blend. 
3. Whisk in the oil with fork or whisk.

To dress and serve the salad

1. Rub salad bowl thoroughly with garlic.  Discard garlic (or save for another recipe).
2. Add the greens to the bowl and lightly and slowly pour the vinaigrette over the greens until they glisten.  Remember, less is more!  Add in select ingredients such as sliced or cherry tomatoes, cucumber slices, maybe some colorful bell pepper strips and toss to coat.
3. Portion the salad onto the chilled salad plates and top with the select garnish ingredients like toasted nuts, croutons or French’s Crispy fried onions.

ChefSecret:  The following steps are involved in preparing a simple salad:

• Wash the vegetables in cold water. Hold by the root ends, plunging in and out of water to force water to center, shaking loose dirt and grit. Rinse and drain well.
• Cut the vegetables as per the required style (cubes, threads, strips etc.)
• Keep in a cool place until required. Refrigerate the clean greens in a colander covered with damp towel or in a perforated storage bin to allow air circulation and complete drainage. This helps to keep the greens crisp until it’s time to mix all the ingredients with the dressing.
• Lightly toss all the salad ingredients together except any crispy salad toppings.
• Always keep cool—serve on chilled plates with chilled forks.

Quip of the Day: “Ran out of toilet paper and started using lettuce leaves. Today was just the tip of the iceberg, tomorrow romaines to be seen.”
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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. 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 #Breakfast #SimpleSalad #MixedSalad #Vinaigrette #HolidayRecipes #Holidays2022 #BeThankful #QuarantineKitchen #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup 

                                                 ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? It’s time to embrace Charlie Brown and the Great pumpkin and holiday spice. Pumpkin spice is a very polarizing flavor, and yet, every year dozens of new products flavored with pumpkin spice are launched.

While many people assume that pumpkin spice is synonymous with Starbucks and fall, the flavor was around long before Starbucks introduced its fan-favorite latte in 2003. First, let’s understand just how pumpkin spice became the official flavor of fall.

Pumpkin spice was originally just known as pumpkin pie spice. It is typically made with a blend of spices—ground cinnamon, ginger, nutmeg, cloves, and allspice. It doesn't actually have any pumpkin flavor in it; the spices above are what pumpkin pie is seasoned with which is likely how it got its name.

Pumpkin pies were first made by American pilgrims in the 1600s which is said to have included a version of pumpkin pie spice, referred to simply as "spices." Many other recipes throughout the years called for pumpkin pie spice, but there wasn't a universal recipe or store-bought spice mix seen (or tasted) until much later.

The McCormick Spice Company originally introduced the first commercially available pumpkin pie spice in 1934 and a similar blend is still sold today. After its launch, McCormick published recipes featuring its pumpkin pie spice. The company wanted the spice to be utilized far beyond the traditional pumpkin pie and pumpkin bread. The company featured the pumpkin pie spice in more savory dishes, like pumpkin fettuccine and pumpkin spice and apple soup.

Obviously, you don't see that many people reaching for the pumpkin spice to add to pasta as much as you see them adding it to desserts and coffee. Which is where Starbucks comes into the story.
The first Pumpkin Spice Latte was created in the R&D lab. The team behind the coffee drink wanted to create a fall beverage that could be as successful as its signature Christmas drinks.
Starbucks' pumpkin spice latte is made with espresso and pumpkin spice syrup—pumpkin puree, sugar and milk—with a whipped cream and pumpkin spice topping—made with cinnamon, ginger, nutmeg and clove (sort of a pumpkin spice).

Since you can’t copywrite recipes, Pumpkin Spice Latte is now a staple on many other coffee chains’ menus… Dunkin', Tim Hortons, and even McDonald's, have mimicked its success with their own versions of this Fall beverage.

Today, pumpkin spice goes beyond coffee and desserts with brands introducing pumpkin-spice flavored cooking spray, pumpkin spice hummus, and even, heaven forbid… Pumpkin Spice Spam. Of course, there are non-food products too — like pumpkin spice-scented candles, bathroom sprays and yes, even underarm deodorant!

The nationwide love for pumpkin spice is credited to Starbucks' latte — which is proven every year when Starbucks launches the PSL and thousands of people take to social media to share their excitement. But the real reason we love pumpkin spice is actually caused by something happening in our brains.

The truth is, we don’t have any memory for taste. We have a memory for aroma and we don't love pumpkin spice so much for its taste, but because of its nostalgic scent. When you use your other senses (like sight, hearing, touch, and taste) that information is first sent to an area in the brain called the thalamus. After it passes through the thalamus, it goes to the specific area for processing that sense. Your sense of smell takes a different path.

Information about smells skips the thalamus and goes straight to the cortex. This gives odors in our environment (and in the foods we eat) a sort of direct access to higher-level processing areas in the brain. The primary brain area for processing odors (the piriform cortex) is anatomically close to, and intertwined with, brain areas involved in emotion and memory processing. This may be one of the reasons odors are able to evoke such vivid memories.

Because our perception of taste goes hand in hand with aromas, we taste (and in turn smell) pumpkin spice and our brain perceives it as a warm, happy Fall memory that we love to enjoy.
If you have a lot of nostalgia for the fall season, then an aroma that's strongly related to fall with a familiar name like pumpkin spiced latte would probably work really well to stimulate all those warm fuzzy feelings. It all comes down to how you perceive fall and your memories of the season.
Over the last 3-years we have included several recipes with this favorite Fall flavor and we will not fall short today. Try our Pumpkin Pancakes during this holiday season… they make a wonderful fall spice breakfast.
  
Prep time:  10 minutes
Cook time:  15 minutes
 
Ingredients 
1-1/2 cups whole milk
1 cup pumpkin puree (I prefer Libby)
1 large egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
cooking spray or unsalted butter
 
Directions

1. Whisk together the milk, pumpkin, egg, oil and vinegar in a large bowl until well combined.
2. Whisk together flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl.
3. Add the flour and spice into the pumpkin mixture; whisk just until combined. Do not over mix.
4. Spray a griddle or frying pan with cooking spray or brush with butter; heat over medium-high heat.
5. Pour 3 to 4 tablespoons batter for each pancake onto the hot griddle and flatten batter slightly with a spoon.
6. Cook until small bubbles appear on the service, about 2 minutes. Flip the pancakes over and cook until golden brown, about 2 more minutes.
7. Repeat with remaining batter.
8. Serve with whipped butter and maple syrup or top with whipped cream and fresh cut fruit or berries or toasted pecans.

ChefSecret:  Skip measuring all the spices; just add 1-1/2 tablespoons of prepared pumpkin pie spice instead.

Quip of the Day:  Never iron a 4-leaf clover; that would be pressing your luck.
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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.
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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. 

#ThanksgivingRecipes #Thanksgiving #Breakfast #Brunch #Pancakes #PumpkinSpice #PumpkinSpiceLatte #HolidayRecipes #Holidays2022 #BeThankful #QuarantineKitchen #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup 

                                              ©Perspectives/The Consulting Group, LLC, 2022