​How you doin’? I try to have a small bowl of blueberries every morning. Here’s why…
 
Blueberries are often called a “superfood.” This small but mighty berry is loaded with nutrients. They may help lower blood pressure, improve memory, aid in exercise recovery, and more.
 
Blueberries are one of the top antioxidant foods. Antioxidants protect your body from free radicals, which are unstable molecules that can damage your cells and contribute to aging and diseases, such as cancer.
 
Blueberries have one of the highest antioxidant levels of all common fruits and vegetables. The main antioxidant compounds in blueberries belong to a family of polyphenol antioxidants called flavonoids. One group of flavonoids in particular—anthocyanins — is thought to be responsible for much of these berries’ beneficial health effects.
 
Blueberries reduce DNA damage, which may help protect against aging and cancer. Oxidative DNA damage is an unavoidable part of everyday life. It is said to occur in every cell in your body every day. DNA damage is part of the reason we grow older. It also plays an important role in the development of diseases like cancer. Because blueberries are high in antioxidants, they may help to neutralize some of the free radicals that damage your DNA. However, further research is still needed to confirm this link.
 
Blueberries may lower blood pressure. Blueberries appear to have significant benefits for people with high blood pressure, which is a major risk factor for heart disease. A 2024 study found that regularly eating blueberries every day for a month could significantly improve blood flow and blood vessel dilation.
 
Blueberries can help maintain brain function and improve memory. Oxidative stress can accelerate your brain’s aging process, negatively affecting brain function. A 2023 study found that consuming blueberry powder (equivalent to about 1 cup of fresh blueberries) each day could help maintain brain function and improve memory in older adults.
 
Anthocyanins in blueberries may have anti-diabetes effects. Blueberries provide moderate amounts of sugar compared to other fruits. One cup holds 14 grams of sugar, which is roughly equivalent to an orange. The bioactive compounds in blueberries may be helpful for managing blood sugar. Research suggests that anthocyanins in blueberries have beneficial on insulin sensitivity and glucose metabolism.
 
Blueberries may reduce muscle damage after strenuous exercise. Strenuous exercise can lead to muscle soreness and fatigue. This is driven partly by local inflammation and oxidative stress in your muscle tissue. Blueberries may lessen the damage that occurs at a molecular level, minimizing soreness and reduced muscle performance.
 
Summing it all up… Blueberries can be a healthy and nutritious snack. Now, couple that with chocolate which is known to have over 300 beneficial natural chemical compounds that have several potential benefits such as boosting your heart health, brain function and numerous other aspects of your body, and you’ve got a win-win.
 
So, putting it all together, my Blueberry-Chocolate Pie with Cookie Crust is both healthy and delicious as it sounds. It contains a cookie dough crust sprinkled with dark chocolate chips and a sweet blueberry filling. You may end up with more cookie crumbles than you need when you're finished creating this dish, but don't worry. You can save extra crumbles for topping ice cream or enjoy them as a tasty snack on the side.
 
Prep time: 45 minutes
Bake time: 20 to 22 minutes
Yield: 8 servings
 
Ingredients 
For the pie
1 recipe Sour Cream Cookie Dough, divided
1 cup dark chocolate chips
1/2 cup sugar
3 tablespoons all-purpose flour
3 tablespoons fresh lemon juice
6 cups fresh blueberries, divided
 
For the Sour Cream Cookie Dough
1/2 cup softened unsalted butter
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon kosher salt
1 egg yolk
1/4 cup sour cream
1 teaspoon pure vanilla extract
2-1/4 cups all-purpose flour
 
Directions
To make the pie 

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat your oven to 375° F.
3. Prepare cookie dough crust by placing half of the dough between two sheets of parchment paper and roll to a 12-inch circle.
4. Remove one piece of parchment; carefully flip dough circle into a 9-inch pie plate.
5. Trim the crust and flute edge as desired.
6. Line the crust with a double thickness of foil.
7. Bake 10 minutes; carefully remove foil. Bake until golden, 4 to 5 minutes more.
8. Remove from oven; sprinkle crust with chocolate chips.
9. Line a cookie sheet with parchment paper. Crumble remaining dough on prepared cookie sheet. Bake until crumbles are golden, 7 to 8 minutes. Transfer to a wire rack; cool completely.

To make the filling

1. In a large saucepan stir together sugar, flour, and lemon juice.
2. Add 4 cups of blueberries.
3. Cook and stir over medium until thickened, bubbly and deepened in dark blue color, 5 to 7 minutes.
4. Remove from heat. Stir in remaining 2 cups berries.
5. Pour the filling into crust.
6. Top with baked cookie crumbles.
7. Cool completely. If you like, serve with additional fresh blueberries.

To make the cookie dough crust

1. In a large bowl beat 1/2 cup softened unsalted butter with a mixer on medium to high 30 seconds.
2. Add 1/2 cup sugar, 1/2 teaspoon. baking powder, 1/8 teaspoon baking soda and a dash salt; beat until combined.
3. Add 1 egg yolk, 1/4 cup sour cream, and 1 teaspoon vanilla; beat until combined.
4. Beat in 2-1/4 cups all-purpose flour.
5. Divide dough in half; wrap and chill, if necessary, until easy to handle.

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ChefSecret: Did you know that chocolate is also a super food.  Chocolate, particularly dark chocolate, may offer several health benefits, including improved heart health, better brain function and reduced inflammation. It is rich in antioxidants and can help lower blood pressure and cholesterol levels when consumed in moderation.
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Quip of the Day: Q. What’s a blueberry’s favorite song?  A. “Blueberry Hill” by Fats Domino, of course!
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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, stay safe 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.

#Dessert #OMG-Blueberry-Chocolate-Pie #Blueberries #DarkChocolateChip #LowerBloodPressure #SuperFood #Antioxidants #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? There’s grilled chicken and then there’s California Grilled Chicken.
 
My California Grilled Chicken recipe combines a bunch of pantry ingredients that help the marinade bloom. This was the most asked for recipe that everyone who tastes it asks me to share. This will become your go-to recipe when you have the time to do a proper marinade.
 
Grilled chicken is a delicious and versatile dish that has become a staple in many cuisines around the world, and it has a long and fascinating history.
 
From the streets of Latin America to the bustling markets of Southeast Asia, grilled chicken has captivated taste buds and become a beloved culinary tradition across continents. Join me on a journey as we explore the origins and global appeal of this delectable grilled delight.
 
While it is difficult to pinpoint the exact origin of grilled chicken, it is believed to have originated in ancient civilizations such as Ancient Egypt and Mesopotamia. The art of grilling chicken has evolved over centuries and has been adopted by different cultures, each adding their own unique flavors and techniques to create mouth-watering grilled chicken dishes.
 
One of the earliest known civilizations to have practiced this cooking technique was ancient Greece. The Greeks would cook their chicken over an open flame, using a combination of olive oil, lemon juice and various herbs and spices to add flavor. This method of grilling chicken quickly spread across the Mediterranean and became a staple in many countries' cuisines.
 
In addition to ancient Greece, grilled chicken also holds a significant place in Middle Eastern and Asian cuisines. Middle Eastern cultures have a long history of grilling meats, including chicken, over open flames. The use of marinades and spice rubs made these dishes even more flavorful and aromatic.
 
In Asian countries such as China and Japan, grilled chicken has been an integral part of their culinary traditions for centuries. These regions have their own unique methods of grilling chicken, often using soy sauce or teriyaki marinades to create a sweet and savory flavor profile.
 
Today, grilled chicken is enjoyed all around the world, with various cultures adding their own unique twists to the dish. In the United States, for example, barbecue culture has popularized the use of smoky flavors and sweet, tangy sauces on grilled chicken. Likewise, Latin American countries like Mexico and Brazil have their own distinct ways of grilling chicken, often incorporating lime juice, chili peppers, and other bold flavors. 
 
Prep time: 15 minutes
Marinade time: 8 hours or overnight
Cook time: 20 minutes
 
Yield:  6 servings
 
Why You’ll Love This Recipe… the zesty marinade combines brown sugar, mustard, citrus, and garlic for loaded flavor. Home cooks agree that marinating overnight helps every bite stay moist and tender.
 
Ingredients 
1/4 cup apple cider vinegar
4 tablespoons prepared coarse-ground mustard or to taste
3 tablespoons minced garlic
1 ounce fresh lime juice
2 ounces fresh lemon juice
1 tablespoon Worcestershire Sauce (I prefer Lea & Perrins reduced sodium)
1 teaspoon hot sauce (I prefer Tabasco)
1/2 teaspoon liquid smoke (I prefer Wright’s hickory)
1/2 cup light brown sugar
1 teaspoon kosher salt or to taste
1/2 teaspoon freshly ground black pepper
1/3 cup olive oil blend
6 skinless, boneless chicken breast halves or thighs
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Mix the vinegar, mustard, garlic, lime juice, lemon juice, Worcestershire Sauce, hot sauce, liquid smoke, brown sugar, salt and pepper together in a large glass or bowl.
3. Whisk in the olive oil.
4. Add the chicken and toss evenly to coat.
5. Cover and marinate in the refrigerator for 8 hours to overnight.

When ready to grill

• Preheat an outdoor grill on high heat.
• Lightly oil the grill grates.
• Place chicken on the preheated grill, and cook 6 to 8 minutes per side, until juices run clear (a minimum of 165° F as measured on an instant thermometer).
• Discard any remaining marinade.

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ChefSecret: Make it easy on yourself and blend all the marinade ingredients, except the olive oil in a blender can and pulse to mix.  Or easier yet, use A Bullet Blender. Give the spices a few minutes to bloom and then pulse in the olive oil.
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Quip of the Day: Despite zero experience, my friend Bob is opening a barbecue restaurant next to the courthouse.  It’ll be Trial by Fire.
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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 what 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.
#Entrees #Dinner #CaliforniaGrilledChicken #ACV #LemonLimeJuice #Chicken #GrilledChicken  #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? One of our favorite suppliers asked me to help her with a cocktail recipe for her daughter’s housewarming party. Well, Thalia here it is.
 
Cocktails are more than just drinks. They are stories in a glass. A splash of humor, a twist of lime, and a good laugh—that’s the real happy hour.
 
The Violet Hour Cocktail is a visually stunning and aromatic drink that features a beautiful purple hue. It is celebrated for its elegant presentation and balanced flavors, making it an excellent choice for special occasions or gatherings.
 
Elegant, yet simple: While it has a sophisticated flavor, the cocktail is easy to prepare at home without needing special equipment. The Violet Hour Cocktail is perfect for those who enjoy floral flavors and want to impress guests with a beautiful and delicious drink.
 
The Violet Hour restaurant serves artisanal cocktails in the heart of Wicker Park. Rooted in pre-prohibition style libations, the James Beard Award-winning bar program features a seasonally rotating cocktail list, as well as an extensive selection of approachable and sought-after spirits.
 
An iconic destination for cocktail enthusiasts, The Violet Hour’s exterior facade features an ever-changing mural with a discrete single entryway while the three interior salons glow under clusters of candlelit tables and a sprawling marble bar.
 
Prep time: 5 minutes
Yield: 1 Cocktail

Ingredients 
2 ounces gin (I prefer Hendrick’s)
1/2 ounce Crème de Violette (I prefer Rothman & Winter)
1/2 ounce elderflower liquor (I prefer St. Germain)
1/2 ounce honey syrup (50/50—honey/warm water)
2 ounces grapefruit juice
Ice
1 sprig of thyme or lavender for an optional garnish
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. In a shaker, combine the gin, Crème de Violette, elderflower liquor, honey syrup, grapefruit juice and ice.
3. Shake the cocktail shaker like you mean it to chill the cocktail.
4. Strain into a chilled highball glass over ice.
5. Garnish with a sprig of thyme or lavender for added aroma.

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ChefSecret:  Crème de Violette is a sweet liqueur with a distinct floral violet flavor. It serves as both a modifier and sweetener in the cocktail. The delicate floral notes from Crème de Violette are complemented by the bright citrus and smooth gin.
This cocktail is elegant yet simple. While it has a sophisticated flavor, the cocktail is easy to prepare at home without needing special equipment. The Violet Hour Cocktail is perfect for those who enjoy floral flavors and want to impress guests with a beautiful and delicious drink.
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Quip of the Day:  Don’t cry over spilled cocktails—just lick the bar top.
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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.

#Cocktail #HappyHour2026 #Gin #SaintGermain #ElderflowerLiqueur #CremeDeViolette #GrapefruitJuice #Guittard #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Crumb topped muffins, often referred to as crumb cake muffins, have their origins in the traditional crumb cakes that are popular in American baking, particularly in New York. These muffins feature a buttery, sweet crumb topping made from flour, sugar and butter, similar to the topping used on classic crumb cakes, allowing for a convenient, portable version of the beloved dessert.
 
Muffins are ubiquitous in cafes and bakeries worldwide, but have you ever stopped to ponder their cultural origins? Understanding where muffins come from not only enhances your appreciation for these delicious treats but also provides insight into the cultures that created them.
 
The history of muffins brings us back to medieval Europe, where the foundation for modern muffins began to take shape. The word “muffin” itself is derived from the French word “moufflet,” which means “soft.” The journey of muffins can be divided into specific eras and regions that contributed to their development.
 
During the Middle Ages, baked goods often varied greatly by region due to local ingredients and traditions. Some historians suggest that the early forms of muffins were more like flatbreads or small cakes. These baked items were typically made with grains like wheat or rye and commonly baked over an open flame in household kitchens—not very appealing.
 
It was in Britain that muffins truly began to evolve. By the 18th century, muffins had transformed significantly. The British muffin is often characterized by its yeasted preparation, giving it a light, airy texture. These muffins served as a breakfast staple, often split and toasted, then enjoyed with fresh-churned butter or jam.

British muffins were somewhat similar to what we now refer to as “English muffins,” which are round, flat and pliable. However, it’s important to note that what Americans commonly think of as muffins today has diverged significantly from the original recipes.
 
The trajectory of muffins took a dramatic turn with the arrival of settlers in North America. The first American muffins appeared in the early 19th century, evolving from their British counterparts. American muffins became sweeter and more diverse in flavor, embracing local produce and baking styles.
 
By the late 19th century, individual muffin tins became widely available, allowing muffins to rise in popularity due to their convenience and portability. This period saw the introduction of a wider variety of flavors, using ingredients such as blueberries, chocolate chips and nuts. The emergence of baking powder in the 1850s also introduced a new level of lightness and fluffiness to muffins, distinguishing them further from their dense British counterparts.
 
While muffins may hold a special place in British and American cuisine, they have been embraced and adapted across the globe. Each culture introduces its unique flair, ingredients, and methods to create its version of a muffin.
 
Prep time: 12 minutes
Bake time: 20 to 24 minutes
Cool time: 5 minutes
Yield:  12 standard-size muffins
 
Ingredients 
For the crumb topping
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon salt
1/4 chopped toasted pecans
10 tablespoons (5 ounces) melted and cooled unsalted butter
1-3/4 cups cake flour
 
For the muffins
2-1/2 cups cake flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
12 tablespoons (6 ounces) melted and cooled unsalted butter
2/3 cup buttermilk
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
 
To finish the muffins
1/4 cup powdered sugar
Cooking spray or paper muffin liners
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Arrange a rack in the middle of the oven and preheat to 350° F.
3. Line a standard 12-well muffin tin with paper liners or coat the wells with butter or cooking spray; set aside.

To make the crumb topping

1. Whisk the granulated sugar, brown sugar, cinnamon, salt and pecans together in a medium bowl.  
2. Whisk in the butter until well-combined.
3. Stir in the flour until the mixture just resembles a thick dough; set aside.

To make the muffins

1. Whisk the flour, sugar, baking powder, baking soda and salt together in a large bowl.
2. In a separate medium bowl, whisk the butter, buttermilk, eggs, egg yolks, and vanilla together until combined.
3. Pour the wet ingredients into the flour mixture and mix with a wooden spoon or rubber spatula until just combined; some lumps are fine.
4. Divide the batter among the prepared muffin wells, filling each one 3/4 of the way full.  
5. Divide the reserved crumb topping among the muffin wells and gently press them into the batter.
6. Bake until the muffins are golden-brown and a cake tester inserted into the center of a muffin comes out clean, 20 to 24 minutes.
7. Cool the muffins in the pan on a rack for about 5 minutes, then transfer to a cooling rack to cool completely.
8. Dust the muffins with powdered sugar before serving.

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ChefSecret: I make this recipe at least once a month with 5 frozen blueberries in each muffin. The muffins freeze well and come back to room temperature as fresh as just baked.
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Storage: The muffins will keep well in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months, then thawed at room temperature.
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Quip of the Day: Q. Why did the muffin wear a hat?  A. It wanted to be a muffin top.
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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.

#Baking #RoyalBakery #CrumbToppedMuffins #StreuselStyle #Butter #Breakfast #Brunch #Snack Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
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                                                                                    © Perspectives/The Consulting Group, LLC 2026

How you doin’? I love Thai food when in Thailand. Unfortunately, going out for Thai food can be a big disappointment. I haven’t been able to find many, maybe any Thai restaurants in Henderson or Las Vegas that provide the Thai tastes that suit me, so I wanted to create a Thai beef dinner that could deliver on those exotic flavors and textures that makes Thai food so desirable. The beef should always be tender and full of flavor. If beef is too expensive you can substitute pork or chicken.
 
The measures of ingredients are just a guideline if making this recipe for the first time.  If you like more garlic, add more garlic. If you want it spicier, add some siracha, chili garlic sauce or Thai chilies (bird’s eye chilies), if you can find them.  
 
If you love the taste of curry, double up on the red curry paste. You are in control here and it’s up to your good taste. This curry dish is very different from Indian-style curry and now you have made it your very own.
 
Prep time: 40 minutes
Cook time:  40 minutes
Release time:  10 minutes
Yield: 6 to 8 servings
 
Ingredients
1 boneless beef chuck roast (3 pounds), cut in half
1 teaspoon salt
1 teaspoon pepper
2 tablespoons peanut oil
1 cup sliced sweet red pepper
1/2 cup sliced yellow, sweet onions
1 tablespoon jalapeño pepper, cut in circles
1 tablespoon chili-garlic paste (more if you like it hotter)
1 can (13.66 ounces) coconut milk
3/4 cup beef stock
1/2 cup creamy peanut butter (chunky is okay if that’s all you have)
1/4 cup red curry paste (more if you like it spicier)
2 tablespoons soy sauce (or Thai fish sauce)
3 tablespoons honey
1 tablespoon minced fresh gingerroot
2 tablespoons mince garlic
1/2 pound fresh sugar snap peas, trimmed
2 tablespoons freshly-squeezed lime juice
1/4 cup minced fresh cilantro
4 cups hot, cooked Jasmine or white rice
 
Optional toppings:  Thinly sliced green onions circles, Thai chili circles, toasted coconut, chopped unsalted peanuts, sriracha hot sauce and lime wedges
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Sprinkle the beef with salt and pepper.
3. Select SAUTÉ setting on a 6-qt. electric pressure cooker on high heat.
4. Add the oil; add one roast half. Brown on all sides, about 5 minutes. Remove; repeat with the other half of the meat.
5. Return the beef to pressure cooker; add red pepper, onions and jalapeños.
6. In a medium bowl, add the chili-garlic paste and whisk in coconut milk with the beef stock, peanut butter, red curry paste, soy sauce, honey, gingerroot and garlic. Mix well and pour over meat.
7. Lock the lid; close the vent.
8. Select manual setting and set the PRESSURE to HIGH for 35 MINUTES.
9. When the cooking cycle is complete, QUICK-RELEASE PRESSURE.
10. When the pressure is down, carefully open the lid.
11. Add sugar snap peas, lime juice and cilantro.
12. Reset the instant pot to FULL PRESSURE and for 5 MINUTES.
13. NATURALLY RELEASE PRESSURE after 10 MINUTES, then QUICK-RELEASE any remaining pressure.
14. Remove beef; cool slightly so you can handle it.
15. Skim fat from the cooking juices.
16. Shred the beef with two forks; return the shredded beef to the cooking juices.
17. Spoon beef and sauce over rice and add the toppings of your choice.

ChefSecret:  I love Thai food because it reaches many of my taste senses, tart, hot and creamy—nothing else comes close. If you choose to add bird’s eye chilies, be very careful… they run 50,000-100,000 units on the Scoville scale. If you prefer your meat chunky, simply cube the beef before cooking in Step #3, cook the meat in batches, then proceed with the recipe from there. 

Quip of the Day: “Food makes travel exceptional because you get to taste what it's actually supposed to taste like. To eat real Pad Thai or finally have a proper curry is something pretty amazing."
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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.

#Entree #InstantPot #Beef #BeefCurry #RedCurry #Coconut #Rice #ThaiCurry #Thailand #ILoveThaiFood #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2026

Before beginning our Friday Happy Hour festivities, I want to acknowledge the passing of one of our former clients, Ted Turner. I first met Ted in Philadelphia, dock side of the USS United States. This ship was once the flagship of America’s Trans-Atlantic travel. Ted was considering buying the ship and converting it into a temporary hotel for the Olympics.
 
For me, going through the ship was quite a thrill. When my brother and I were kids, we had posters of both the America and the United States hanging on the walls of our bedrooms. My aspiration was to take the fastest steamer in the world and travel to Europe—what a thrill it would have been.
 
It was also quite an experience to meet Ted, walk the ship with him and talk about the wonderful world of food that we both shared. But, alas, both the inside and outside of the ship were very badly depreciated. The years had taken a toll on the “old lady.” I think the last straw for Ted for this innovative business venture was the infestation of rats the size of chihuahuas baring their teeth as we cautiously walked through the ship.
 
Ted was a trailblazer with all his business ventures—CNN, a world class advertising empire, Ted’s Restaurants and the largest single real estate holder in the United States. It was an honor to have spent the better part of the day with him and sum up our thoughts at dinner. While the relationship was short lived it made a lifelong impression on me.
 
So, here’s a happy hour toast to you, Ted. God rest your soul and peace be with you.
 
Now, on to today's cocktail! The Parlez-Vous Frenchie! cocktail is an original recipe from some little cocktail lounge in Paris. It is special for Mother’s Day. To make this refreshing, three-part drink, simply combine the gin with St-Germain elderflower liqueur and fresh grapefruit juice.
 
Floral St-Germain, which is made in France from hand-picked elderflower blossoms, is a natural complement to gin’s strong, botanical base. The same can be said for grapefruit juice. The tart fruit works wonders with the juniper and citrus notes in gin—just think about a Salty Dog.
 
Different gins will produce slightly different versions of the drink (my preference is for Hendrick’s). Something softer with a more modern flavor profile will take a backseat to the grapefruit and St-Germain, while a juniper-forward London Dry Gin will stand up tall in the cocktail. So, if you want to taste the gin, you can’t go wrong with a classic London Dry.
 
With its gorgeous pink hue and easy-to-make recipe, the Parlez-Vous Frenchie! is a prime candidate for Mother’s Day and other occasions, but those occasions don’t need to be relegated to the evening. The fresh grapefruit juice makes this cocktail a perfect accompaniment to brunch. And, as we all know, there’s no better way to start your morning than with a tall glass of grapefruit juice... spiked with gin. Here's to you, Mom!
 
Ingredients
2 ounces gin (I prefer Hendrick’s)
1/2 ounce St-Germain
2-1/2 ounces freshly squeezed grapefruit juice
Garnish with a pink grapefruit wedge
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Add the gin, St-Germain and grapefruit juice to a shaker with ice and shake it like you mean it until well-chilled and frosty.
3. Strain into a highball glass filled with fresh ice.
4. Garnish with a grapefruit wedge.

It’s simple, citrusy perfection!
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ChefSecret: For a really great start on a chilled cocktail, store the gin in the freezer.
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Quip of the Day:  I was feeling great. It must be gin-spirational today.
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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 #Parlez-VousCocktail #Gin #SaintGermain #ElderflowerLiqueur #GrapefruitJuice #RIPTedTurner #MothersDay #ToastToMom #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? At its heart, Chicken Scarpariello is a braised dish, relying on low and slow cooking to tenderize the chicken and develop deep, complex flavors. The cooking process typically involves browning the chicken with or without sausage, then building the sauce with aromatic vegetables like onions and garlic.
 
The addition of vinegar is essential, providing the dish with its signature tang which also acts as a tenderizer. White wine is often used, contributing both acidity and sweetness. Herbs like rosemary, oregano and thyme are essential for adding depth and complexity.
 
The peppers, both sweet and spicy, add a vibrant visual appeal and add layers and layers of flavor. The dish is finished with a sprinkle of fresh parsley and sometimes a drizzle of olive oil.
 
While its exact origins are debated, Chicken Scarpariello is considered an Italian American creation, likely originating in the Little Italy neighborhoods of major U.S. cities like New York. The name “Scarpariello” roughly translates to “shoemaker’s style,” hinting at its simple, rustic origins. The dish was likely a way for shoemakers and other craftsmen to use leftover ingredients, creating a hearty and flavorful meal that was both affordable and satisfying. Over time, variations emerged, incorporating different peppers (sweet and hot), potatoes, and even mushrooms, but the core components of chicken, sausage, peppers, and a tangy sauce remain consistent.
 
Prep time:  15 minutes
Cook time:  20 minutes
Yield:  2 servings
 
Ingredients 
1-1/4 pounds skinless, boneless chicken breast halves or thighs
3 tablespoons all-purpose flour
2 tablespoons olive oil
2 teaspoons butter
2 sweet Italian sausage links, cut into 1/2" coins (optional)
2 tablespoons minced shallots
2 tablespoon minced cloves garlic
1/2 cup sliced red bell peppers strips
1/2 cup white wine
1-1/2 cup chicken stock
2 tablespoons white wine vinegar
1/2 teaspoon dried crushed rosemary
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 pinch ground black pepper
1 tablespoon chopped Italian or flat parsley for garnish
1/2 extra virgin olive oil for garnish
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Cut the chicken breasts or thighs into 1 x 3-inch strips and dredge in flour.
3. In a 10-inch skillet, heat the oil and butter.
4. Add the chicken. Cook, turning occasionally, until lightly browned on all sides, about 3 to 4 minutes.
5. Using the tongs, remove chicken from the skillet. Set aside and keep warm.
6. If including the Italian sausage, add it to the pan now and brown on each side for about 2-3 minutes. Remove the sausage; set aside and keep warm with the chicken. 
7. In the same skillet, add the shallots, garlic and red peppers and sauté until softened, about 1 minute.
8. Add the wine, chicken stock, vinegar and all the seasonings. Mix well.
9. Cook, stirring frequently, until the liquid is reduced by half, about 3 to 4 minutes.
10. Return the chicken (and Italian sausage) to the skillet and cook until sauce is thick and chicken is heated through, about 2 to 3 minutes.
11. Serve over angel hair pasta or white rice.

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ChefSecret:  You can dress it up a notch by adding sliced sweet Italian sausage, diced Yukan potatoes and/or brown sliced mushrooms.
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Quip of the Day:  Q. Why don’t Italians argue during dinner? A. Because you can’t use your hands and shout with a mouth full of pasta.
 
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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
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, 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.

#Entrees #Dinner #Scarpariello #BraisedChicken #ItalianDinner #Chicken #ItalianSausage #ShoemakersStyle #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? We are getting into county fair time around the country. Joan and I love county fairs, especially for the crazy food and gadgets. The kitchen gadget guys are always johnny-on-the-spot with a wide array of gizmos you never knew you needed. But I digress…
 
The first food we look for is the cinnamon roll truck. The two of us have a passion for great cinnamon rolls. You can smell the good ones when you first go through the county fair gates.
 
Mother’s Day is next Sunday, and I want to share our love of cinnamon rolls so all of you and your mothers can have the great cinnamon roll experience without all the fuss. I always gets a ton of compliments and recipe requests when I bring my Mother’s Day Cinnamon Roll Cake home or to outside gatherings.
 
Here’s the best thing… you can bake up these soft rolls in a 9 X 13-inch pan — no rolling, proofing or shaping required. Everyone raves about the cinnamon topping texture that's uniquely gooey and aromatic. This is a fantastic recipe the whole family will love, including every mom in the world.
 
Prep time:  25 minutes
Bake time:  25-30 minutes
Yield: 1 (9x13-inch cake) 12 servings
 
Ingredients 
For the white cake layer
3 cups all-purpose flour
1-1/2 cups whole milk
1 cup granulated sugar
2 large eggs
4 teaspoons baking powder
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1/4 cup melted butter

For the cinnamon layer
1 cup softened butter
1 cup dark brown sugar
2 tablespoons all-purpose flour
2 tablespoons ground cinnamon
 
For the glaze
2 cups confectioner’s sugar
5 tablespoons whole milk
1 teaspoon pure vanilla extract
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 350° F.
3. Grease or spray or a 9 X 13-inch baking pan.

To make the white cake layer

1. Mix 3 cups of flour, 1-1/2 cups milk, white sugar, eggs, baking powder, 2 teaspoons vanilla extract and salt together in a large bowl until well-combined.
2. Stir in 1/4 cup melted butter.
3. Pour the batter into the prepared baking pan.

To make the cinnamon layer & bake

1. Beat 1 cup softened butter, brown sugar, 2 tablespoons flour and cinnamon together in a large bowl until smooth.
2. Spread the cinnamon layer over the cake batter in the baking pan.
3. Bake the cake in the preheated oven until a toothpick inserted into the center comes out nearly clean, 25 to 30 minutes.

To make the glaze

1. Mix confectioners' sugar, milk, and 1 teaspoon pure vanilla extract in a large bowl until smooth.
2. Drizzle the glaze over the warm Mother’s Day Cinnamon Roll Cake.
3. Cut and serve warm.

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ChefSecret: It only takes a minute to make this cinnamon roll cake look really cool.  Take a sharp knife and run it through the cake right before baking to give it a cinnamon roll swirl.
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Quip of the Day:  Q. What did the cinnamon roll say to the cup of coffee?  A. I’m really starting to feel the heat between us!
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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.
#Baking #MothersDayCinnamonRollCoffeeCake #CinnamonRollCoffeeCake #EasyCoffeeCake #HappyMothersDay #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
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                                                                                     ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Let me tell you about a fun cocktail I recently discovered—April Showers… it brings May flowers and other happy moments.
 
Lucille’s Smokehouse Bar-B-Que is a chain of BBQ restaurants in California and one I know of in Henderson, Neveda. They have pretty good smoked meats and some very innovative salads, most using a variety of their smoked meats.
 
Last week when we were at a lunch meeting there, I saw them promoting a new cocktail—April Showers! It is made with Saint-Germain Elderflower Liqueur (my favorite liqueur), Hendricks Gin (my favorite gin) and a fresh sour mix, all shaken until cold and served in a coupe or martini glass with a splash of sparkling wine. With all these favorites, what could go wrong? Nothing!! Don’t forget the mint sprig garnish.
 
Yes, I know it’s no longer April, but as the calendar starts to move us from warm spring to a hot summer, my version of April Showers is the perfect refreshing cocktail served for lunch or dinner—BBQ or even a fancier French dinner.
 
Prep time:  5 minutes
Yield:  1 cocktail
 
Ingredients 
1-1/2 ounces chilled gin (I prefer Hendricks)
1/2 ounce elderflower liqueur (I prefer Saint-Germain)
1 ounce sour mix
2 ounces sparkling white wine, or more to your taste
1 mint sprig
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Starting with a chilled bar shaker half filled with ice, add the gin, elderflower liqueur and the sour mix.
3. Shake it until it frosty cold.
4. Strain the chilled cocktail into a chilled, coupe cocktail glass.
5. Top with sparkling wine.
6. Garnish with a mint sprig.

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ChefSecret:  Sour mix is a non-alcoholic drink mixer used to provide a set mix of acidic and sweet components to cocktails. My traditional recipe consists of equal parts lemon and/or lime juice mixed with simple syrup. I don’t like to use  prepackaged commercial varieties as they can vary and often contain artificial flavors, colors and/or preservatives.
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Quip of the Day:  Q. What did the dirt say to the rain? A. You’d better cut it out, or my name will be mud! 
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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.

#Cocktail #HappyHour2026 #AprilShowersCocktail #Gin #SaintGermain #ElderflowerLiqueur #SparklingWine #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Dupar’s Restaurant in Farmer’s Market in Los Angeles is over 100 years old. This is the place to get a slice of pie… smooth, creamy custard with a crisp, flaky pie crust. It is a winner and a winner you can have at home, too.
 
You can use a homemade or store-bought crust. The delicious Egg Custard Pie is a Southern favorite, often a nostalgic family recipe transcending generations. It’s simple, classic, and incredibly comforting. If you grew up in the South (or in Southern California), you probably have a relative who makes egg custard pie time and time again, but even those of us who don't have a time-honored family recipe can now make this comforting classic at home.
 
This is the original dessert from which many other custard pies are derived. Switch out whole milk for buttermilk and you have buttermilk pie or thicken the custard with cornmeal and you have chess pie.
 
Egg custard pie is made with a basic custard baked in a flaky, all-butter pie crust. The flavors are simple: aromatic vanilla and nutty ground nutmeg. But its simplicity is the basis for its reassuring comfort. That, and the marriage of two contrasting textures: a smooth, creamy custard and a snappy, flaky crust.
 
While there is no shame in using a store-bought crust (it’s such a time saver!), there’s nothing quite like a buttery, flaky pie crust made from scratch. These tips will make you a pie crust expert so you can achieve the perfect pie crust every time.
 
Keep it cold: Mixing the dough with cold ingredients, and chilling the mixed dough before rolling, will help create an extra flaky crust that’s a breeze to roll out. It can help to dice the butter ahead of time, then chill or freeze it for 20 minutes before mixing the dough. This prevents the butter from melting into the flour during mixing so you can achieve a flakier crust.
Make ahead: After mixing the dough, refrigerate it for at least one hour before rolling. This extra time in the fridge not only chills the dough but also allows the flour to hydrate and the gluten to relax. Chilled dough is much easier to roll out and better maintains the distinct layers of butter in the dough.
 
A food processor makes quick work of preparing a pie crust and cuts the butter into the flour without melting it. Don't fret if you don't have a food processor; pie dough is easy to mix by hand with a pastry cutter or just the tips of your fingers.
 
Add ice water one tablespoon at a time. You know you’ve added enough water to the dough when a small handful of the crumbly dough holds together when pinched with your fingers.
 
Blind bake the crust before adding the filling. With a liquid filling like custard, blind baking the crust ensures it’s crisp, flaky, and sturdy enough to support the filling. Without blind-baking, the crust would be too soggy.
 
The custard filling for this pie is an easy mix of milk, butter, eggs, sugar and flour with a bit of vanilla extract and ground nutmeg for flavoring. The custard ingredients are whisked together in a large bowl and poured into the pre-baked pie crust. Then it’s carefully placed into the oven and baked at a low temperature so the custard can thicken slowly to help prevent curdling the eggs by cooking them too quickly.
 
When the pie is ready, the custard will just have begun to turn golden. The edge of  the custard will be set, but the middle will still jiggle. You may think it's underbaked, but the custard continues to thicken and drop as it cools. If you want to be extra sure, you can check with an instant-read thermometer. The center of the custard should register between 170°F and 180°F.
 
While the custard filling cannot be prepared in advance, you can get a head start on the crust. The pie crust can be made up to 2 days ahead and stored in the refrigerator tightly wrapped with plastic. The pie dough can also be frozen for up to 3 months. Thaw the dough in the refrigerator overnight before rolling out the crust.
 
You can even freeze the par-baked crust. After the crust has cooled completely, double wrap it in plastic and store it in the freezer for up to one month. Let the crust thaw in the refrigerator overnight or on the counter for 1 hour before pouring in the custard filling.
 
The baked and cooled pie will keep for up to 5 days in the refrigerator covered tightly plastic wrap. The custard filling does not freeze well, resulting in an unpleasant texture once thawed.
 
Prep time:  30 mins
Bake time:  90 mins
Cool time:  60 mins
Yield:  1 (9-inch) pie / 8 servings
 
Ingredients 
1 store-bought crust or your own homemade pie crust recipe
1 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
4 large eggs, plus 1 egg yolk
2 tablespoons unsalted butter, melted
2 cups whole milk
1 tablespoon vanilla extract
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 350° F.
3. Arrange a rack in the middle of the oven.
4. Lightly grease a 9-inch pie pan with butter.

To roll out the homemade crust

1. Dust your countertop lightly with flour.
2. Use a rolling pin to roll the pie crust dough to a 12-inch circle, about 1/8 to 1/4-inch thick.
3. To roll the dough, start at the center and roll outwards to the edges. Rotate the dough as you roll to keep the dough circular. If the dough starts to stick, lightly dust the dough or the rolling pin with more flour.
4. Carefully transfer the dough into a 9-inch pie dish. To do this while minimizing the risk of tearing the dough, use the rolling pin to roll up the dough, then unroll it into the pie dish.
5. Gently press in the dough to line the lightly greased pie dish.
6. Roll and fold the overhang of dough to build up the edges, trimming any excess dough as you work around the pie dish. Use your fingers or a fork to crimp the edges of the pie dough.
7. Transfer the crust to the freezer, unwrapped, to chill until the oven is preheated.

To prepare the crust for pre-baking

1. Remove the chilled crust from the freezer.
2. Line the inside of the crust with enough heavy-duty aluminum foil or parchment paper that extends over the edges. These make convenient handles for easy removal later and protect the rim of the crust from over-browning.
3. Fill with pie weights or dry beans about two-thirds full. This ensures the crust doesn’t puff up while baking.
4. Bake the crust for 45 to 50 minutes or until lightly golden. Remove the foil and pie weights and let the crust cool slightly while preparing the filling.
5. Reduce the oven temperature to 325° F.

To make the custard

1. In a large mixing bowl, whisk together the sugar, flour, salt and nutmeg.
2. Whisk in the eggs, followed by the melted butter, then the milk and vanilla extract. The filling will be quite liquid and pale yellow.

To bake the pie

1. Place the pie onto a sheet pan before adding the filling into the parbaked crust (this will ensure that there is no spillage in your oven.
2. Pour the filling into the parbaked crust.
3. Carefully transfer the pie to the oven and bake, 50 to 55 minutes. The custard should be set at the edges, but still jiggly in the center. An instant-read thermometer inserted in the center of the pie should read 170°F to 175°F. The custard may appear too liquidy, but it will set further as it cools.
4. If the edges of the pie start to get too dark, you can cover them with a pie shield or strips of aluminum foil.
5. Remove the pie from the oven and place it on a wire rack to cool to room temperature.
6. When it’s completely cool, store the pie in the refrigerator until you’re ready to serve.

ChefSecret: To make the pie crust from scratch, allow for an additional 15 minutes  of hands-on time plus 1 hour to chill the dough. Use an oven thermometer to check the temperature of your oven. The gentle baking the pie at 325° F ensures the custard bakes evenly, which keeps it from sinking and curdling.

Quip of the Day:  Q. If five kids can eat ten custard pies in an hour, how many pies can two kids eat?  A. Zero since the five kids ate all the pies.
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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 what 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.

#Baking #EggCustardPie #DuparsPie #EggCustard #HomemadePieCrust #LosAngelesFarmersMarket #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2026