How you doin’? Sometimes nostalgia takes over my food thoughts, and I have dreams of the good old days. It’s kind of funny… I am in the test kitchen working on Research & Development projects, I write about food and I design menus… then I go home and dream about food. Some of my best dreams are 5,000 calorie fantasies. I had one such dream last night about Knotts Berry Farm in Anaheim, California.

​KBF was a client of ours before the family sold the enterprise. The one thing that everyone always talks about is their chicken dinners usually served with mashed potatoes, gravy, fresh-baked biscuits, Boysenberry butter, corn and the crispiest fried chicken you’ve ever had. Old Mrs. Knott knew her way around a fried chicken.
 
Mrs. Knott wasn’t a trained cook; she was a farmer’s wife. She knew how to cook for her husband, Walter, and the men who tended the fields. The meals were simple and satisfying and provided the farm hands enough calories to go back out to the fields and do the hard, manual labor that comes with farming. You Mid-Westerners know… just because the farms were located in California didn’t make the work any easier. Any way you look at it, farming is back-breaking work.
 
Mrs. Knott always tried to add a treat at the end of the meal and that was usually pie--PIE! As time went on, that was usually a large slab of boysenberry pie. Why Boysenberry?  That’s simple. The boysenberry was developed a hundred years ago in the early 1920s by horticulturist Rudolph Boysen of Anaheim, California, just down the road a piece from Knott’s farm. Some berry varieties were difficult to grow in Southern California… strawberries being the exception.
 
Rudy work on his “invention” for several years’ growing seasons and finally he came up with a berry variety that was successful. He was so excited he put his name on it. The Boysenberry (Rubus ursinus var loganobaccus cv Boysenberry) is a Rubus hybrid berry believed to have resulted from a cross between Loganberries, Raspberries and Blackberries. The plants seemed to thrive in the acid soil and hot Orange County climate. He took his new hybrid berries to Cordelia Knott who had never seen a more beautiful berry, and she baked up a mess of Boysenberry pies. The field hands loved them.
 
Walter and Cordelia already had a roadside store next to the farms selling produce and such. Mr. Boysen turned over the rights to farmer Walter for commercial development. Cordelia started selling Boysenberry Pies, Jams and other good things made from the Boysenberry along with chicken dinners. And now you know the rest of the story, but I’m not quite finished yet.
 
The secret to traditional farm foods is to keep it simple and serve it hot. The Knott’s fried chicken recipe is as simple as it is crisp and delicious. This recipe requires only 3 ingredients—chicken, flour and oil for frying. Seasonings—salt and pepper—are table condiments. This is a no fuss recipe.
 
                                          Knotts Berry Farm Fried Chicken
 
Prep time: 50 minutes (45 minutes soak time)
Fry time: 45 minutes
Cool time: 15 minutes
Yield: 6 servings
 
Ingredients 
2 pounds frying chicken cut in eighths (use the breasts with the bones in)
2 cups unbleached flour
1 quart oil (or enough to cover the chicken)
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Cover the chicken with salted water and soak for 45 minutes. (Very important to plump the bird. Basic science 101. Remember osmosis?)
3. Drain chicken and pat dry. Coat each piece of chicken with flour and shake off any excess flour.
4. Bring oil to 375⁰ F in an 8 1/2-quart saucepan, electric skillet or iron skillet and carefully drop in chicken pieces. Do not overcrowd chicken in the pot.
5. Cover and fry for 45 minutes turning occasionally.
6. Remove chicken with a slotted spoon and drain on paper towels.
7. Allow the fried chicken to cool for 15 minutes before serving to prevent burning your mouth and lips.

 
                                          Mrs. Knott's Boysenberry Pie
 
A Knott’s chicken dinner is not a Knott’s Berry Farm dinner unless you finish with a large slice of Boysenberry Pie. This farm-to-table recipe is as simple as the chicken recipe above. If you don’t have the time, use a store-bought crust.
 
Prep time: 40 minutes
Bake time: 40 minutes
Cool time: 40 minutes
Yield: 1 9-inch pie / 6 servings
 
Ingredients 
7-1/2 ounces water
6-1/2 ounces sugar
1 dash kosher salt
1 tablespoon corn syrup
1 teaspoon lemon juice
3 tablespoons cornstarch
2 ounces water
1 bag (16 ounces) frozen boysenberries (do not thaw)
Prepared 2-crust pie shell
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 400⁰ F.
3. In a saucepan, combine the water, sugar, salt, corn syrup and lemon juice. Bring to a boil.
4. Thoroughly combine the cornstarch and water together in a separate glass. Add the mixture into the saucepan and stir completely.
5. Take the mixture off the heat and add the frozen boysenberries.
6. Pour into unbaked 9-inch pie crust.
7. Cover with the second top crust and seal well around the edges.
8. Make several slashes in the top to release steam.
9. Bake for 40 minutes or until top is golden brown.
10. Cool on a rack.
11. Serve with old fashioned handmade whipped cream or vanilla ice cream.

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ChefSecret: Just keep these recipes as simple as possible.
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Quip of the Day: Q. What do you get when you cross a pie and a snake?  A. A pie-thon!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entree #FriedChicken #BoysenberryPie #KnottsBerryFarm #Boysenberries #WinnerWinnerChickenDinner  #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? I really enjoy getting mail from subscribers… sometimes it’s compliments, sometimes it's complaints and sometimes it’s a surprise recipe. This summertime cocktail recipe is from a former colleague who worked with Perspectives on an exciting project based in Hawaii. Unfortunately, Mary, Joan or did not have the opportunity to travel to the beautiful island of Lanai during the project but it was fun for all of us to work together anyway.
 
We all have recipes that bring back happy memories, and this recipe celebrates Mary’s birthday—that’s why it was named The MKW Birthday Cocktail. I love her option for choice of spirits, choosing your favorite for the occasion… but only one.

Ingredients 
1 tablespoon freshly squeezed lime juice
2 ounces of the spirit of your choice—vodka, gin, tequila or bourbon
3 ounces Fever Tree Blood Orange Ginger Beer (Mary’s favorite)
Garnish with 1 piece candied ginger
Garnish with 1 slice of blood orange
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Fill a chilled rocks glass with ice halfway.
3. Add the fresh lime juice.
4. Stir in only one portion—vodka, gin, tequila or bourbon—not all four at the same time.
5. Top off the glass with Fever Tree Blood Orange Ginger Beer.
6. Garnish with a piece of candied ginger and slice of blood orange.
7. Stir to chill and enjoy.

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ChefSecret:  Fever Tree Blood Orange Ginger Beer has the fiery, full-bodied taste of Premium Ginger Beer, balanced with the subtle citrus flavor of Italian Blood Oranges. Not too sweet on the palate and specifically made to be mixed, but equally delicious on its own. 
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Quip of the Day: I just read an article about the dangers of drinking that scared the crap out of me. That’s it. No more reading!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Cocktail #HappyHour2026 #Vodka #Gin #Tequila #Bourbon #BloodOrangGingerBeer #CandiedGinger #FeverTreeGingerBeer #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Potato salad originated in 18th-century Europe, particularly Germany and France, evolving from boiled potatoes mixed with vinegar, oil and onions and later adapted in the United States with mayonnaise-based dressings.
 
My recipe is highlighted with tangy pickle relish, celery and a creamy cider-vinegar-and-mustard dressing make this classic potato salad a standout at barbecue potlucks.

Prep time: 15 minutes
Cook time: 10 to 15 minutes
Chill time: 1 hour minimum
Yield: 12 servings
 
Ingredients 
For the dressing
1 large egg (pasteurized is preferred—see recipe below)
6 tablespoons apple cider vinegar
2 tablespoons granulated sugar
2 tablespoons yellow mustard
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1/4 teaspoon paprika
1 cup canola or peanut cooking oil
 
For the salad
3 pounds peeled Yukon Gold potatoes, cut into 1-inch cubes 
1 tablespoon plus 1 generous pinch kosher salt, divided, plus more to taste
1/2 cup thinly sliced scallions (tops only)
1/2 cup finely chopped celery stalks
1/2 cup finely chopped red onion
1/2 cup chopped fresh parsley
1/4 cup dill pickle relish
 
Directions 
To make the dressing

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Place egg, vinegar, sugar, mustard, pepper, salt, and paprika in a blender or food processor.
3. With processor running, slowly pour oil through food access chute and process until emulsified and creamy, about 2 minutes. It will have a mayonnaise texture.
4. Season with additional salt to taste.
5. Refrigerate until ready to use.

To make the salad

1. Place the potato cubes in a large pot and add water to cover.
2. Bring the water to a boil over medium-high heat.
3. Add a generous portion of salt to the pot; reduce heat to medium and simmer until tender, about 10 to 15 minutes.
4. Drain and cool the potatoes completely, for about 1 hour.
5. In a large bowl stir in the scallions, celery, onion, parsley, pickle, remaining 1 tablespoon salt and the prepared dressing.
6. Season with additional salt to taste.
7. Cover and chill until it is cold and flavors thoroughly meld, about 1 hour.
8. Garnish as desired and serve.

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ChefSecrets: Fancy it up a bit by adding once sliced hard cooked egg and stir in well just before serving.
 
You can safely pasteurize whole eggs in shell at home by gently heating them to 140°F for a few minutes without cooking them.

1. Let eggs sit at room temperature for 15–20 minutes before starting to ensure even heating.
2. Fill a saucepan with water so that eggs are covered by about 1 inch of water.
3. Attach a digital thermometer to monitor water temperature.
4. Slowly heat the water to 140° F and maintain it between 140–142° F for 3–5 minutes.
5. If the water gets too hot, add a little cold water to prevent cooking the eggs.
6. Immediately transfer the eggs to an ice water bath for 5 minutes to stop further cooking.
7. Use the pasteurized eggs immediately or refrigerate for later use.

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Quip of the Day: Q. What do you call a potato salad that tells jokes? A. "pun-tato" salad!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Salad #SideDish #BackyardPotatoSalad #PotatoSalad #YukonGold #PickleRelish #Mustard #AppleCiderVinegar #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                        ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Did you know that George Washington Carver was the most well-known promoter of peanuts? He collected over one hundred peanut recipes including three for peanut cookies calling for crushed/chopped peanuts as the primary ingredient. It wasn’t until the 1920s that peanut butter was listed as an ingredient in the cookies.
 
The early peanut butter cookies were rolled thin and cut or “dropped” and made into peanut balls. They did not have the famous fork marks. The first reference to the criss-cross pattern created with fork tines was published in the Schenectady Gazette in 1932.
 
Prep time: 15 minutes
Bake time: 10-12 minutes
Yield: 3 dozen cookies
 
Ingredients 
1/2 cup unsalted butter
1/2 cup granulated sugar
1/3 cup packed brown sugar
1 cup chunky peanut butter (I prefer Skippy)
1/4 cup maple syrup
1/2 teaspoon pure vanilla extract
1 large egg
1-1/4 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon fine kosher salt
1/2 cup rolled oats, lightly processed
1 cup milk chocolate chips (I prefer Guittard)
 
Directions 

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 350º F.
3. In a medium bowl, cream together the butter, granulated sugar and brown sugar until smooth.
4. Stir in the peanut butter, maple syrup, vanilla and egg until well blended.
5. In a separate bowl, combine the flour, baking soda and salt; stir the mixture into the batter until just moistened.
6. Mix in the oats (which have been lightly processed in a food processor) and chocolate chips until evenly distributed.
7. Drop by heaping tablespoonfuls onto lightly greased or parchment lined baking sheets.
8. Press down with the tines of a fork to flatten and leave the signature criss-cross pattern.
9. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes.
10. Transfer to wire racks to cool completely.

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ChefSecret: To guarantee the best texture for the cookies, fully cream the butter for at least 5 minutes until fluffy.
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Quip of the Day:  It’s kind of funny how one good cookie can calm the mind and even elevate a troubled soul or even the world—send boxes of chocolate chip cookies to the mid-east immediately!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Baking #Cookies #PeanutButterChocolateChipCookies #PeanutButterCookies #ChocolateChipCookies #PeanutButter #NationalPeanutBoard #ChocolateChips #Guittard #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? During the original golden age of America there were a number of “It Girls.”  An “It Girl” is a term for a woman perceived to have a unique, magnetic quality that draws attention—often combining fame, beauty, style and charisma. The phrase originally emerged in British upper-class society around the turn of the 20th century to describe a young woman who achieved high popularity without overtly flaunting her sexuality.
 
The slang predates its popularization by British novelist Elinor Glyn, whose 1907 novel Three Weeks and later the 1927 film “It” (starring Clara Bow, of course) cemented the term in culture. The film showcased Clara Bow’s character as a mix of an ingénue and a femme fatale, embodying the elusive “It” quality. Bow herself later said she wasn’t sure what “It” meant but identified figures like Lana Turner and Marilyn Monroe as “It Girls.”
 
Today, “It Girl” is often used more broadly to describe, glamorous, vivacious, or sexually attractive actresses, models or public figures mainly in America.

• 1920s–1950s: Hollywood stars like Clara Bow, Brigitte Bardot and Twiggy defined style and glamour History Collection.
• 1960s–1980s: Icons such as Edie Sedgwick, Molly Ringwald, and Donna Summer blended fashion, music, and cultural influence.
• 21st century: The term has become gender-neutral and can apply to diverse figures from music; Rihanna, Zendaya, Taylor Swift, Beyonce and social media influencers.

What are some of the common traits of an “It Girl”:

• Charisma and self-confidence—the backbone of their appeal.
• Influence on style and culture—shaping fashion, art or media trends.
• Magnetic presence—captivating audiences without needing to explain themselves.
• Resilience and reinvention—navigating criticism and evolving with the times www.historysitgirls.com.

In short, an “It Girl” is less about a fixed definition and more about a cultural phenomenon—a woman whose style, talent and presence make her instantly recognizable and influential.

Today’s cocktail is named after Clara Gordon Bow (1905-1965), an American actress and sex symbol of the Roaring Twenties who rose to global fame starring in the film “It,” earning her the nickname "The It Girl".
 
Prep time: 5 minutes
Yield:  1 cocktail
 
Ingredients 
6 fresh mint leaves
1 ounce American bourbon
1⁄2 ounce straight rye whiskey (100 proof)
1⁄2 ounce elderflower liqueur (I prefer St. Germain)
1⁄3 ounce grenadine syrup (I prefer Monin)
3/4 ounce freshly squeezed lemon juice
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Pre-chill a coupe glass.
3. Clean and prepare the mint leaves.
4. Lightly muddle 5 mint sprigs (just to bruise) in the cocktail shaker.
5. Shake all the remaining ingredients with ice in the cocktail shaker.
6. Strain the chilled cocktail into the chilled coupe glass.
7. Garnish with the remaining mint sprig tip floated on the top of the cocktail.

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ChefSecret:  If have a bar cooler or room in your kitchen refrigerator, keep your liquors chilled.
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Quip of the Day: A conspiracy theorist walks into a bar. Or did he? That’s just what they want you to think.
Two conspiracy theorists walk into a bar. There’s no way that’s just a coincidence, is it?
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day.And if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Cocktail #HappyHour2026 #ClarBowCocktail #Bourbon #Rye #Whiskey #StGermain #Grenadeine #ItGirl #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2026

ow you doin’? Each of us has one or two dishes we can't stop thinking about and salmon is one of those for Joan—she is so predictable. No matter what restaurant we go to she often orders salmon. It must be a secret craving I would have thought from childhood, but I don’t think there was a big salmon opportunity in Brown Deer Wisconsin. Even here at home I am asked to make salmon dishes (such a burden!). I use the following recipe for perfect salmon every time.
 
It doesn’t have to be complex… just four simple ingredients—salmon of course, soy sauce, green onions and jalapeños. It’s that simple! It hits all the important flavor bases—savory, salty and a little spicy. The soy sauce is an excellent simple marinade, and the jalapeños and green onions provide a fresh punch of flavor with every bite. You can add a little more jalapeño if you like your foods a little spicier.
 
My salmon recipe takes just minutes to prepare. The result is too delicious for how little work it takes to make this recipe. Quality fresh salmon fillets will bring the best results, as does a thicker piece of salmon.
 
Use your broiler to cook it. This is the perfect way to get excellent delicious, flaky fish. Place the salmon on the middle rack of your broiler to avoid burning the jalapeños and onions. You’ll want to get them a little crispy and brown, but not overly so. Do not flip the salmon at any point while cooking; cook it skin side down. Serve the salmon fillets with your favorite rice, sautéed veggies, potatoes or even with pasta.
 
Prep time: 10 minutes
Marinade time: 30 minutes (no longer)
Cook time: 8 to 12 minutes
Yield: 4 servings
 
Ingredients 
4 (5 or 6 ounce) salmon fillets
1 cup green onions
1 medium or large jalapeño
1 cup low-sodium soy sauce
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Place 4 salmon fillets in a broiler-safe 9 X 13-inch baking dish.
3. Slice the green onions and transfer to a bowl.
4. Cut the jalapeños lengthwise, remove the seeds, seams, and dice; combine with green onions.
5. Place the green onion mixture on top of fillets until salmon tops are filled and mixture is falling off.
6. Pour the soy sauce directly over fillets and marinate at room temperature for no more than 30 minutes. A thin layer of soy sauce should pool in the bottom of the baking dish.
7. Set a broiler rack in the middle position and preheat the oven's broiler.
8. Place the dish in the preheated broiler. Broil until green onions and jalapeños are crispy and brown and the salmon breaks apart easily, 10 to 12 minutes.

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ChefSecrets: Salmon is delicious, versatile, and a much-beloved fish that delivers valuable nutritional benefits. Salmon receives praise as one of the healthiest fish on the market thanks to a high concentration of omega-3 fatty acids, which have heart-healthy benefits. Many cultures have long recognized the value of salmon. The three best species of salmon are King, Sockeye and Coho.
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Quip of the Day: Q. How do you make a salmon laugh?  A. Tell it a good fish-tale.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entree #GrilledSalmon #BroiledSalmon #Soy #Salmon #Jalapenos #GreenOnion #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
 
                                                                             ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? It’s no secret—it’s cherry season! You can smell the sweet aroma the minute you walk into your grocery store or farmer’s market. I can sit down and eat a whole basket of cherries (though I do have to pace myself).
 
Go down to your local Costco and buy a whole flat of these delicious red orbs. Just think about all the wonderful things you can make with cherries starting with George Washington’s favorite summertime treat—fresh cherry pie—from the tree right out in front of Mount Vernon. 
 
Cherry pie is only a starter if you bought that flat of cherries at Costco. There’s fresh cherry crunch cake, cherry muffins, cherry cup cakes and luscious cherry cobbler (the subject of today’s blog). I even have a great recipe for cherry barbecue sauce.
 
If you’ve purchased the whole flat, you have to know the best way to take care of the cherries so they will last as long as possible. 
 
Cherry season entails just a fleeting few months of the summer, with its full peak during the month of July. Depending on where you live, you likely started seeing them show up in markets around late May or early June, and they you might see as late as mid-August. However, the very best time to bring home a load of this sweet summer fruit is in mid-July. For the freshest fruit, look for green stems, not the darker, drier stems.
 
When you first bring your flat of cherries home, make sure to pick through the fruit and discard any moldy, bruised cherries and any cherries that may have busted open. Always keep your freshly-bought cherries in the refrigerator, unless you plan to eat them immediately. 
 
The best way to increase the shelf life of fresh cherries is to make sure they stay as dry as possible. Wash them with cold water and then transfer your cherry haul to a paper towel-lined wide and flat storage container. Place more paper towels between layers if necessary) to absorb any water. Stored properly, fresh cherries should last at least one week in the fridge or until you eat them all… whichever comes first!
 
Okay, now for the details to make a perfect Fresh Cherry Cobbler. This is a delicious cobbler made with fresh cherries instead of canned. It may take a little longer to make because you need to pit the cherries, but it is well worth it when you taste the finished cobbler.
 
Prep time: 50 minutes (including pitting the cherries)
Bake time: 50 to 60 minutes
Yield:  10 servings
 
Ingredients
1/2 cup unsalted butter
1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 cup whole milk
2 cups pitted fresh sour cherries
3/4 cup granulated sugar
1 tablespoon all-purpose flour
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 350⁰ F.
3. Place the ½ cup of butter in a 9 X 13-inch baking dish, and place in the oven to melt while the oven is preheating.
4. Remove as soon as the butter has melted, about 5 minutes.
5. In a medium bowl, whisk together 1 cup of flour, 1 cup of sugar and baking powder.
6. Mix in the milk until well blended, then pour the batter into the pan over the butter. Do not stir.
7. Rinse out the bowl from the batter, and dry. Place the pitted cherries into the bowl, and toss with the remaining 3/4 cup of sugar and 1 tablespoon of flour. Distribute the cherry mixture evenly over the batter. Do not stir.
8. Bake for 50 to 60 minutes in the preheated oven, until golden brown. A toothpick inserted into the cobber topping should come out clean.
9. Remove from the oven and let cool at least 15 minutes before serving.
10. Top with ice cream, if desired.

ChefSecrets: Boost cherry recipes with almond extract which is often made using cherry pits; it enhances the natural flavor of the fruit.

Quip of the Day: “Let Perspectives be the Cherry on top of your day.”
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Baking #CherryCobbler #FreshCherries #Pitted Cherries #AlmondExtract #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
 
                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? The history of the margarita is a little uncertain, but after you have one, you might be inclined to make up your own version of history.
 
According to one cocktail historian the margarita is related to the brandy daisy (margarita is Spanish for "daisy"), remade with tequila instead of brandy.
 
There is an historical note from 1936 of Iowa newspaper editor finding such a cocktail in Tijuana, years before any of the other margarita "creation myths."
 
The Cafe Royal Cocktail Book, published in the UK in 1937, contains a recipe for a Picador using the same concentrations of tequila, triple sec, and lime juice as are found in a margarita. One of the earliest stories is of the margarita being invented in 1938 at a restaurant Rancho La Gloria, halfway between Tijuana and Rosarito, Baja California, created for customer and former Ziegfeld dancer Marjorie King, who was allergic to many spirits, but not to tequila.
 
According to Jose Cuervo, the cocktail was invented in 1938 by a bartender in honor of Mexican showgirl Rita de la Rosa. Hussong's Cantina also claims to have been the site of the margarita's ‘original’ creation in Ensenada, Baja California, in 1941. Hussong's has enjoyed widespread popularity as the home of the original margarita.
 
Still others claim the inventor was Dallas socialite Margarita Sames when she concocted the drink for her guests at her Acapulco vacation home in 1948. Nicky Hilton reportedly attended, bringing the drink back to the Hilton chain of hotels. However, Jose Cuervo was already running ad campaigns for the margarita three years earlier, in 1945, with the slogan, "Margarita: It's more than a girl's name.”
 
Move over all other Margaritas! My Super Lime Margarita (as served at my Customs House and Palm Grill restaurants) is a very different concoction. It calls for a surprisingly unusual ingredient--unpeeled limes. That’s right, it will put a pucker on your lips! Lime lovers will love this drink thanks to the zesty, aromatic flavor and aroma from lime peels. Just make sure to choose fresh limes with slightly thinner skin for less bitterness.
 
Once you add all the ingredients to a blender and process the mixture until it's nice and smooth, pour it through a fine mesh strainer to get rid of any solid pieces. The result is a cool and refreshing fun twist on the classic that is super limey.
 
Prep time: 10 minutes
Yield: 6 servings
 
Ingredients 
2 thin-skinned limes, quartered
3 cups ice cubes, plus more to serve
1 cup ice-cold water
1 cup blanco tequila (I prefer Margaritaville brand)
1/3 cup agave syrup
1/4 cup orange liqueur (I prefer Cointreau)
2 tablespoons fresh lime juice
1/4 teaspoon kosher salt, plus more for rimming glasses
Garnish: 6 lime wheels and 12 to 18 jalapeño slices
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Place the two (2) quartered limes, 3 cups ice cubes, cold water, tequila, agave syrup, orange liqueur, lime juice and 1/4 tsp. kosher salt in a blender jar.
3. Process until smooth, 45 seconds to 1 minute.
4. Pour the mixture through a fine mesh strainer into a large pitcher and discard solids.
5. Divide among 6 cocktail glasses rimmed with salt and filled with ice.
6.  Garnish each with lime and jalapeño slices.

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ChefSecret: A little about orange liqueurs—triple sec is a type of orange liqueur that is generally sweeter and less expensive, while Cointreau is a premium brand of orange liqueur with a more balanced flavor and higher alcohol content. Both can be used interchangeably in cocktails, but I prefer Cointreau for its refined taste.
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Quip of the Day:  I told my boss I needed time off for “spiritual reasons.” So now I’m meditating with a margarita on the beach in Acapulco.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Cocktail #HappyHour2026 #SuperLimeMargaritas #Margarita #Tequila #Cointreau #Agave #Limes-Jalapenos #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
  
                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? My tender Slow Cooker Steak & Mushrooms simmers in a rich maple-Dijon-Worcestershire-balsamic sauce and delivers chef quality flavor with the effortlessness of a slow-cooker. It’s best if this dish is served over steamed white rice.
 
My steak bites are the ultimate comfort food, combining tender sirloin steak and savory mushrooms in a rich, flavorful broth. With minimal prep, this dish simmers to perfection, offering a warm, hearty meal perfect for any occasion. The addition of onions and balsamic vinegar brings deep, savory notes, making it a family favorite. Simply set it in your slow cooker and let the flavors develop for about 3 hours hours. Top with a sprinkle of fresh parsley for the perfect finishing touch.
 
Prep time:  15 minutes
Cook time:  3 hours 5 minutes
Yield:  4 servings
 
Ingredients
1 tablespoon unsalted butter
1-1/2 pounds sirloin steak, cut into 1 to 2-inch cubes
1 medium onion, sliced into thick wedges
2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons pure maple syrup, or more to taste
2 tablespoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup low sodium beef broth
8 ounces cremini mushrooms, cut in half
1 tablespoon cornstarch
2 tablespoons chopped flat parsley for garnish
 
Directions
1.     Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2.     Melt the butter in a skillet over medium-high heat.
3.     Quickly sear the cut steak cubes for 1 to 2 minutes per side.
4.     Place the onion wedges on the bottom of a slow cooker.
5.     Add the seared steak bites on top.
6.     In a small bowl, whisk together Worcestershire sauce, balsamic vinegar, Dijon mustard, maple syrup, garlic, salt and black pepper.
7.     Pour the sauce mixture over the steak and onions.
8.     Pour in beef broth. 
9.     Cook on Low level heat for 3 hours total.
10.    At 1-1/2 hours; add the mushrooms.
11.     15 minutes before the 3-hour mark, remove 2 tablespoons of the cooking liquid and place it in a small bowl.
12.    Whisk the cornstarch into broth; pour back into crockpot. Stir well. Continue to cook until thickened, about 15 minutes.
13.    Taste and adjust seasoning with salt and pepper.
14.    Serve over rice or noodles or with mashed potatoes. Garnish with fresh parsley.
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ChefSecret: Feel free to adjust the seasoning to your taste after the recipe has completely cooked. I usually add a splash or two more balsamic vinegar.
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Quip of the Day: Are you a steak? Because you’ve got me at a medium rare loss for words. 
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entree #Steak&Mushrooms #SlowCookerRecipes #SlowCookerSteak&Mushrooms #Sirloin #Rice #MashedPotatoes #Noodles #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse
                                                                                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2026

 How you doin’? Did you know that many of the world’s famous sauces were born in a home kitchen? So, it was with this super flavorful teriyaki-style sauce that inspired this recipe.
 
In 1955, Ernest Morgado, a Hawaiian businessman and co-founder of Pacific Poultry Co., was barbecuing up a stack of chicken for a farm-bureau meeting and used his mother’s sauce recipe to marinate it.
 
According to Hawaiian cultural lore, this chicken was such a crowd-pleaser, Morgado started serving it at fundraising barbecues, raising millions of dollars for Honolulu charities. One of his fundraisers even made the Guinness Book of World Records for largest chicken barbecue with 46,386 chicken halves.
 
Morgado famously barbecued the chicken on a kind of spit made with two grill grates.  When one side of the meat was nicely charred, hungry onlookers would shout, “HULI!,” the Hawaiian word for “turn.” Morgado trademarked the name Huli-Huli Sauce in 1958 and then, after many, many requests, started bottling it in 1986. All these years later, Huli-Huli Chicken is made throughout Hawaii, and the sauce is sold all over the world. The original recipe, of course, is top secret, but the internet abounds with copycats.
 
In my version, I whisk up ketchup, soy sauce, brown sugar, vinegar, ginger and garlic — and let the chicken marinate in it overnight. Once the chicken is on the grill, you turn it every five minutes (Huli, Huli!), basting it with the rich sauce after every turn. The result is tantalizing! The chicken comes off the grill deeply charred in a wonderful caramelized-brown-sugar way. The skin is crispy and the meat is super juicy and redolent with the tangy, smoky-sweet glaze.
 
Like Morgado, I like to make Huli-Huli Grilled Chicken for a big cookout crowd, but it’s also fantastic for midweek meals because it’s so easy to put together. I grill ours with pineapple, which tastes even more amazing with Huli-Huli Sauce. And leftovers of both the pineapple and the chicken are fantastic served over a rice bowl and garnished with a sprinkle of fresh chopped cilantro.
 
Prep time: 10 minutes
Marinade time: 8 hours or overnight
Cook time: 25 to 35 minutes
Yield: 6 to 8 servings
 
Ingredients
1/2 cup ketchup
1/2 cup low sodium soy sauce
1/2 cup packed golden brown sugar
1/4 cup rice vinegar or apple cider vinegar
1 tablespoon peeled fresh ginger, finely grated
3 tablespoons finely grated garlic
3-1/2 to 4 pounds bone-in, skin-on chicken (thighs, legs, wings, breasts or a combination of cuts)
2 tablespoons grapeseed oil, for brushing the grill
2 tablespoon chopped chives, for garnish
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. In a large bowl, combine the ketchup, soy sauce, brown sugar, rice vinegar, ginger, and garlic. Stir until combined.
3. Reserve and refrigerate 1/2 cup of the marinade for basting the chicken while cooking.
4. Add the chicken to the large bowl of marinade and stir well, until the chicken is evenly coated.
5. Cover the chicken with plastic wrap and refrigerate for at least 8 hours or overnight, turning the chicken at least once to coat evenly.
6. When you’re ready to cook the chicken, generously brush the grill grates with the oil and heat the grill to medium.
7. Put the chicken on the grill, cover and cook, turning every 5 minutes to keep the chicken from burning and basting with marinade after every turn.
8. The chicken is done when the internal temperature reaches 165⁰ on an instant-read thermometer, 25 to 35 minutes.
9. Garnish with chopped chives and serve immediately.

ChefSecret:  The recipe calls for low sodium soy sauce, but if you have an Asian market near you pick up a bottle of thick, dark soy sauce.

Quip of the Day: Do you ever wake up, kiss the person sleeping beside you and be glad that you're alive? Apparently, I did and won’t be allowed on Hawaiian Airlines again.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.
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#Entree #GrilledChicken #HuliHuliGrilledChicken #HuliHuliSauce #Poultry #GrillRecipes #SummerBBQ #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                    © Perspectives/The Consulting Group, LLC 2026