NATIONAL BUTTERMILK BISCUIT DAY

May 13, 2026April 3, 2026Jensperspectiveblog 1 Comment

May 14th ushers in National Buttermilk Biscuit Day to celebrate this high-rising breakfast staple.

Biscuits are made using baking powder or baking soda as a leavening agent rather than yeast. A typicalbuttermilk biscuit recipe contains flour, baking powder, baking soda, salt, butter, and buttermilk. They are often referred to as a “quick bread,” indicating they do not need time to rise before baking. While being made, the dough is beaten and folded to incorporate air, which expands while baking, causing the biscuit to rise.

Before the American Civil War, biscuits emerged as an inexpensive addition to meals. This sturdier bread product soon became popular as people realized it absorbed the gravy on their plate better than plain bread. Soon a new family favorite, biscuits and gravy, was created.

Alexander P. Ashbourne patented the first biscuit cutter in 1875.

Supermarkets offer canned biscuits that are refrigerated until ready to be baked. In 1931, Ballard and Ballard patented these refrigerator biscuits.

Biscuits have been a staple of the Southern United States cuisine for many years and are often made with buttermilk. Traditionally served as a side dish with butter, they are also served at breakfast with molasses, light sugarcane syrup, maple syrup, sorghum syrup, honey, jam or jelly, or as a breakfast sandwich.

HOW TO OBSERVE #ButtermilkBiscuitDay

Share your favorite recipes and biscuit combinations. Aside from biscuits and gravy, give these biscuit ideas a try:

Make biscuit breakfast sandwiches with eggs and cheese.
Serve biscuits with your favorite soup. It’s better than dumplings!
Use biscuit dough to make pizza crust. Partially bake the dough before adding toppings.
Warm biscuits with butter and jelly satisfy every time.
Serve biscuits with pork chops, pork loins, or pulled pork.
BBQ and biscuits hit the spot, too. They soak up the juices quite well.
Whenever you have fresh fish, serve homemade biscuits. Catfish and biscuits are particularly delicious.
Who likes tomato sandwiches during the summer? When fresh tomatoes ripen on the vine, slice them up while they’re warm. Add a little bit of mayonnaise and sprinkle of salt and sandwich them between two warm biscuits.
Don’t forget dessert. Biscuits make an excellent base for strawberry shortcake. Just add a little sugar to your dough to sweeten it. You’ll make up the rest of the sweetness with the strawberries and whipped cream.

Use #ButtermilkBiscuitDay to post on social media.

Betty Crocker Bisquick Complete Buttermilk Biscuit Mix, Just Add Water, 7.5 oz. (Pack of 9)#ButtermilkBiscuitDay — Betty Crocker Bisquick Complete Buttermilk Biscuit Mix, Just Add Water, 7.5 oz. (Pack of 9)

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NATIONAL SHRIMP DAY

May 9, 2026April 24, 2026Jensperspectiveblog 6 Comments

Each year on May 10th, National Shrimp Day recognizes America’s favorite seafood. Americans eat more shrimp than any other seafood, and this is the day to celebrate this delicious seafood.

We use the word “prawn” loosely to describe any large shrimp, sometimes known as “jumbo shrimp.” Some countries use the word “prawn” exclusively for all shrimp.

Preparing the shrimp for consumption usually involves removing the head, shell, tail, and “sand vein.” There are many ways to cook shrimp. Standard methods of preparation include baking, boiling, broiling, sauteing, frying, and grilling. Cooking time is delicate for shrimp, and they are at their best when not overcooked.

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A healthy food, shrimp, is low in calories and high in omega-3, calcium, iodine, and protein levels. Shrimp is also known to be considered good for the circulatory system.

Popular North America Shrimp Dishes:

Seafood Gumbo: A stew or soup that probably originated in southern Louisiana during the 18th century. Seafood gumbo typically consists of a strongly-flavored stock, shrimp and crab meat (sometimes oysters), a thickener, and seasoning vegetables. Cooks categorize Gumbo by the type of thickener used: okra, the Choctaw spice, file powder (dried and ground sassafras leaves), or roux, the French base made of flour and fat.
Shrimp Cocktail: The Golden Gate served shrimp cocktails before any other restaurant. Their menu listed shrimp cocktails for .50 cents in 1959. It is now a Las Vegas cliché. Called the “Original Shrimp Cocktail” on the menu, it is a favorite among tourists and the locals. The original Shrimp Cocktail consists of a regular-sized sundae glass filled with small salad shrimp and topped with a dollop of cocktail sauce.
Shrimp DeJonghe: A specialty of Chicago, it is a casserole of the whole, peeled shrimp blanketed in soft, garlic, sherry-laced bread crumbs. Restaurants often serve it as an appetizer or a main course. It originated in the late 19th or early 20th century at the DeJonghe’s Hotel and Restaurant.
Shrimp Scampi: This dish has its own day on April 29, and it is cooked in butter, garlic, lemon juice, and white wine.

Shrimp and other shellfish are among the most common food allergens.

Explore More Seafood…

HOW TO OBSERVE #NationalShrimpDay

Celebrate this fantastic food day by making your favorite shrimp dish. Need some ideas? As Bubba Blue from the movie Forest Gump would say, “Shrimp cocktail, shrimp scampi, fried shrimp, broiled shrimp, spicy shrimp…” Be sure to share your favorite shrimp dish using #NationalShrimpDay.

New York Steak & Seafood Gourmet Dinner for 2 - Jumbo Shrimp Appetizer for 2, Surf N' Turf Main Course of 2 6oz Fillet Mignons and 2 4oz Lobster Tails, 4 Potato Pancakes, 2 New York Mini Cheesecakes#NationalShrimpDay — New York Steak & Seafood Gourmet Dinner for 2 – Jumbo Shrimp Appetizer for 2, Surf N’ Turf Main Course of 2 6oz Fillet Mignons and 2 4oz Lobster Tails, 4 Potato Pancakes, 2 New York Mini Cheesecakes

Cameron's Seafood Fresh Jumbo Cocktail Shrimp - 2 pounds#NationalShrimpDay — New York Steak & Seafood Gourmet Dinner for 2 – Jumbo Shrimp Appetizer for 2, Surf N’ Turf Main Course of 2 6oz Fillet Mignons and 2 4oz Lobster Tails, 4 Potato Pancakes, 2 New York Mini Cheesecakes

National Fresh Celery Month – April

March 31, 2026March 3, 2026Jensperspectiveblog 1 Comment

National Fresh Celery Month in April provides an opportunity to experiment with recipes and challenge the way we use the vegetable in our cooking

Take celery beyond peanut butter sticks and cocktails. When combined with the right ingredients, celery can be a stunning addition to a dish. The beauty of celery is it adds a punch of crunch, a hint of vibrant color and subtle flavor without being overpowering.

While we may like filling the celery’s convenient groove with peanut butter, there are other excellent fillers. Try seasoned cream cheese, chicken salad or hummus.

Sliced celery dressed with light vinaigrette and grapes and walnuts make an excellent small salad. Don’t forget the celery leaves. Toss them into your salads, too! For another salad spin, try goat cheese and chives with red onion.

There’s a reason peanut butter and celery go together. It’s not just an afternoon snack. Celery compliments many soups and does only have to go into a vegetable medley. Yes, peanut butter is another way to soup it up.

When it comes to the main dish, celery compliments nearly any protein and that includes non-animal proteins. Whether you’re cooking with chicken, beef or beans, celery will boost texture and flavor. Try a new recipe every week during National Fresh Celery Month, and discover how celery can benefit your cooking.

National Ants On A Log Day
National Pack Your Lunch Day

HOW TO OBSERVE

Add celery to your shopping list and be sure to add it to a few meals this month. Use #NationalFreshCeleryMonth to share on social media.

NATIONAL LOBSTER NEWBURG DAY

March 24, 2026March 5, 2026Jensperspectiveblog 4 Comments

National Lobster Newburg day on March 25th ushers in a celebration worthy of a sea captain. An American seafood dish, Lobster Newburg includes lobster, butter, cream, cognac, sherry, eggs, and cayenne pepper.

Delmonico’s of New York debut Lobster Newburg in 1876. A sea captain by the name of Ben Wenburg developed the elegant and rich dish. After he demonstrated the recipe to restaurant manager Charles Delmonico, Chef Charles Ranhofer made refinements and they added the creation to the restaurant’s menu as Lobster a la Wenburg. It wasn’t long before the dish grew in popularity.

However, an argument between Wenburg and manager Charles Delmonico caused the dish to be removed from the menu. After many requests from patrons, Delmonico’s returned the dish with a new name. The entree came to be known as Lobster Newburg.

When Delmonico’s first opened in 1930, Brothers Giovanni and Peter transformed a small café into New York’s first customary restaurant with cloth-covered tables and printed menus. Similar to the café’s transformation, Lobster Newburg came about right around the time lobster was transforming from a poor man’s food to a delicacy. See before the mid-1800s, people considered lobster to be fish bait or food for prisoners. It was an undesirable food. But right around the time Captian Wenburg invented the dish, tourism by train and ship was taking off. Couple that with improved canning options (including lobster), people were experiencing the seafood for the first time.

As dishes like Lobster Newburg, lobster tails, lobster bisque, and others found their way on to restaurant menus, the nation’s love of the crustacean grew.

Explore More Seafood…

HOW TO OBSERVE #LobsterNewburgDay

There are so many ways to celebrate this day. Of course, enjoy a dish of Lobster Newburg. But you can also do some exploring.

Check out the history of Delmonico’s.
Learn more about the types of lobsters in the sea.
Explore the history of the lobster industry.
Who was Captian Wenburg?

Use #LobsterNewburgDay to post on social media.

Lobster: 75 Recipes Celebrating the World's Favorite Seafood#LobsterNewburgDay — Lobster: 75 Recipes Celebrating the World’s Favorite Seafood

Lobster Cookbook: Lobster Thermidor, Lobster Newberg, New England Lobster Roll and Other Delicious Lobster Recipes (Seafood Cookbook)#LobsterNewburgDay — Lobster: 75 Recipes Celebrating the World’s Favorite Seafood

NATIONAL CHEESESTEAK DAY

March 23, 2026February 26, 2026Jensperspectiveblog Leave a comment

National Cheesesteak Day on March 24th not only celebrates a fantastic sandwich but it recognizes one of this nation’s greater debates; Who created this deliciousness?

It’s like March Madness for a cheesesteak. Pat’s and Geno’s square off at 10 AM followed by Chubby’s and Dalessandro’s at 11 AM. Then Jim’s and Tony Luke’s at Noon. Basketball fans know how brackets go. Someone is gonna get a by.

However, the credit is given to a hot dog vendor from the 1930s, Pat Olivieri. According to Philadelphia’s tourism site, Pat’s King of Steaks sits on its original location and is still going strong. This writer has had a cheesesteak from there and would go back in a heartbeat.

The important thing is this fabulous, juicy sandwich on a hoagie roll. The roll is filled with chipped steak, and you can order it with or without cheese and onions. If you’ve never had one, you can really only get an authentic one in Philly. Other places try, so go where you can. But someday, go to Philadephia. It is the real deal.

Try this for a delicious easy Cheesesteak recipe.

Explore More…

HOW TO OBSERVE #NationalCheesesteakDay

Invite your friends and head over to your favorite cheesesteak restaurant. Get it with cheese (it’s cheesesteak day, not steak day) and add the onions, too. Use #NationalCheesesteakDay to share on social media.

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