Luke Perry’s last ‘Riverdale’ episode will air this week
by: Staff Reports
Posted: / Updated:
(WISH) — It’s time to say goodbye to Fred Andrews.
“Riverdale” Executive Producer, Roberto Aguirre-Sacasa announced in a tweet and an Instagram post that Wednesday’s episode is the last that Perry filmed. The actor, who was only 52, passed away after suffering a stroke in March.
Perry’s final scene will be a father and son moment, Aguirre-Sacasa said in the tweet.
“As always, Fred’s imparting words of wisdom to Archie. A beautiful, true moment between a father and his son,” he said.
The CW show has not announced yet how they will handle the character’s death on-screen. There are still three new ‘Riverdale’ episodes after this week, with season three wrapping up on May 15.
‘Riverdale’ airs Wednesdays at 8 p.m. on WISH-TV.
This week’s #Riverdale is the last episode Luke filmed. As always, Fred’s imparting words of wisdom to Archie. A beautiful, true moment between a father and his son. Wish these scenes could go on forever…❤️???????????????????? pic.twitter.com/meokbvo0Wt— RobertoAguirreSacasa (@WriterRAS) April 22, 2019
INDIANAPOLIS (WISH) — It’s dessert … in a taco shell!
Apple Pie Tacos are easy, delicious, and kids love them!
Apple Pie Tacos
9 soft street-taco shells (see note below) 2 tablespoons raw sugar 1-1/2 teaspoon cinnamon, divided 5 ROCKIT® apples, skin left on and diced 2 tablespoon raw honey 1 tablespoon lemon juice 2 teaspoons cornstarch 1/4 cup water, plus more coconut whipped cream
1. Preheat oven to 375 degrees. On a plate, sprinkle raw sugar and cinnamon. Gently mix the two together. Spray both sides of the soft taco shells with nonstick cooking spray, then lightly dip both sides in the cinnamon mixture. 2. Flip a muffin tin over. Place each cinnamon-coated soft taco shell between each of the muffin tins, so that the muffin-tin humps help the taco shell stay in place and formed. Place in the the oven and bake for 10 minutes. Remove and let cool completely. 3. To make apple filling, combine chopped apples, honey, lemon juice and 1 teaspoon cinnamon in a small saucepan. Stir cornstarch into the 1/4 cup water and add to the saucepan. Heat on medium for about 10 minutes until apples are completely softened and gooey-thick. You may need to add more water — about another 1/4 cup — as the apples cook to create a sauce-like mixture. 4. Spoon the apple filling into each of the taco shells. Top with coconut whipped cream and a sprinkle cinnamon, or a little granola. Enjoy immediately!
Note: A tortilla that’s about 3-4 inches across works great. If you need to, you can take a larger wheat tortilla, and cookie-cut it using a 3-4 inch small bowl.