Latest / Now That We're A Family / 528: What We Eat In A Week

Transcript

528: What We Eat In A Week · Now That We're A Family

• 0:00
  [SPEAKER_00]: So today we're going to have some tricks of the trade.
• 0:02
  [SPEAKER_00]: I'm going to be talking about what our family of eight, eights a week, and Elijah's here to confirm that I am telling the truth.
• 0:10
  [SPEAKER_00]: No, he's going to give his input as well.
• 0:13
  [SPEAKER_00]: And I think there are some things that you learn as you're cooking more that I've learned at least as I've cooked more.
• 0:19
  [SPEAKER_00]: that just speed up the process and take away some of the mental load of what are we going to make for this next meal and make it more simple.
• 0:29
  [SPEAKER_00]: I think at the beginning of my cooking journey when I started cooking for our family it was very overwhelming recipes were very overwhelming.
• 0:36
  [SPEAKER_00]: There was a lot of steps, there were a lot of ingredients and over time we've just really simplified and streamlined that process.
• 0:44
  [SPEAKER_00]: So today, only talking through that with the Leisha.
• 0:47
  [SPEAKER_01]: Before we jump in, I do want to let listeners know that for the next month, we are running a campaign of Voper Musica Academy where we're offering one-on-one onboarding calls for your specific needs.
• 1:00
  [SPEAKER_01]: We always run onboarding calls for Voper Musica Academy to help you get going in the studio.
• 1:05
  [SPEAKER_01]: But as there's been an influx of brand new musicians in Voper music Academy, we want to do all that we can to get you off and running, because sometimes the most, I mean, not sometimes.
• 1:15
  [SPEAKER_01]: I'd say the most challenging part in learning the violin, the guitar, the piano, the ukulele, the mandolin,
• 1:21
  [SPEAKER_01]: really is going from zero to one, and meaning how do you tune your violin?
• 1:26
  [SPEAKER_01]: How tight is the bow supposed to be?
• 1:28
  [SPEAKER_01]: Oh, I broke a string on my guitar.
• 1:30
  [SPEAKER_01]: How can I replace that string?
• 1:32
  [SPEAKER_01]: You know, my fingers hurt.
• 1:33
  [SPEAKER_01]: Like the the first week, right?
• 1:35
  [SPEAKER_01]: That first week can be so critical.
• 1:37
  [SPEAKER_01]: Um, to getting you going and we want to do all that we can to get you through that.
• 1:41
  [SPEAKER_01]: Um, sometimes painful, uh, period of learning and instrument.
• 1:45
  [SPEAKER_01]: And so check it a link below.
• 1:47
  [SPEAKER_01]: You can sign up and then we'll set up a time.
• 1:49
  [SPEAKER_01]: If that's something that you want to do where you want to get on a live one on one call.
• 1:52
  [SPEAKER_01]: To really get you set up in Voper Music Academy.
• 1:55
  [SPEAKER_01]: or making ourselves available to do that this month.
• 1:58
  [SPEAKER_01]: Like I said, all of the normal life calls are going to be happening at their normal time.
• 2:02
  [SPEAKER_01]: So we've got our group onboarding calls, our live coaching workshops, our student showcases.
• 2:09
  [SPEAKER_01]: And that's all in addition to our weekly curriculum and our weekly videos.
• 2:12
  [SPEAKER_01]: But I just want to let you know that campaign that we're running for brand new students.
• 2:17
  [SPEAKER_01]: And one more thing, too, actually if you do sign up with the link below, there is a coupon there.
• 2:22
  [SPEAKER_01]: And so be sure to check that coupon so you can get 20% off each month you are enrolled.
• 2:27
  [SPEAKER_01]: So over time, it's really worth putting that coupon in for the savings.
• 2:34
  [SPEAKER_00]: Awesome, so I was, when we were talking about this episode initially it was going to be what I eat in a week pregnant because everything's about being pregnant right now.
• 2:46
  [SPEAKER_00]: I have like a couple more weeks, I hope I have a couple more weeks, I totally have a couple more weeks, I totally have.
• 2:51
  [SPEAKER_00]: We just need to batch film because I don't like filming when it gets really close to pregnancy.
• 2:57
  [SPEAKER_00]: or delivery, but that said we kind of brought in it because we all eat a lot of the same food during the week.
• 3:07
  [SPEAKER_01]: I'm curious as to what I actually am looking forward to this episode because I know what I eat and what I feel like I eat like a king because you cook so well for me and you just provide such tasty and nutritious meals for me.
• 3:22
  [SPEAKER_01]: But I'm not home for all the meals.
• 3:24
  [SPEAKER_01]: And so it's going to be, you know, I guess educational for me to hear what you guys are eating when I'm when Daddy's gone, right, when Dad's away from the home, what's going on at the kitchen table.
• 3:35
  [SPEAKER_00]: Yeah, so I do think the hardest part of getting meals on the kitchen table is the what to cook, right?
• 3:41
  [SPEAKER_00]: It's like, what am I going to make?
• 3:43
  [SPEAKER_00]: And so I did write this all down in a sub-stack just so you guys know it's over there if you're kind of looking for a list and just different kind of like notes, spark notes, what we're going to talk about today, but something that
• 3:57
  [SPEAKER_00]: It really is helped when it comes to lunches is thinking of bases.
• 4:02
  [SPEAKER_00]: So just starting with lunches because I feel like what's for dinner is the most important.
• 4:07
  [SPEAKER_00]: That's always when a light is home, but lunches can be hard to because you're midday.
• 4:13
  [SPEAKER_00]: Your mid-project works in motion and often my brain will be so more totally different.
• 4:19
  [SPEAKER_00]: Everyone's hungry and then it's like what's for lunch.
• 4:22
  [SPEAKER_00]: I don't be a plan as often as I use to any more, and so this system really helps.
• 4:28
  [SPEAKER_00]: If a life is going to be home for lunch, then I think in terms of meat.
• 4:33
  [SPEAKER_00]: So I always cook more meat than we need to the night before, and I use leftover meat for lunch.
• 4:40
  [SPEAKER_00]: Okay, so these are the words you need to remember.
• 4:43
  [SPEAKER_00]: on in or over.
• 4:44
  [SPEAKER_00]: Okay, so it's meat.
• 4:47
  [SPEAKER_00]: It's on a salad.
• 4:50
  [SPEAKER_00]: That's a really easy way to put steak on a salad, chicken on a salad, fish on a salad.
• 4:55
  [SPEAKER_00]: You can put canned meat on a salad, just put the meat on a salad.
• 4:58
  [SPEAKER_00]: Okay, in.
• 5:00
  [SPEAKER_00]: So in a tortilla or in bread.
• 5:03
  [SPEAKER_00]: Okay, so this is, again, you could take all the same meat that you had and make it into a burrito or into a taco.
• 5:12
  [SPEAKER_00]: I've said this before, but Elisian, I used to say that we are 20s or putting things in tortillas and our 30s have been putting things on salad.
• 5:21
  [SPEAKER_01]: Yes, exactly.
• 5:23
  [SPEAKER_00]: We do a lot of tortillas than we used to.
• 5:26
  [SPEAKER_01]: It was, I mean, and those are still a nice treat.
• 5:28
  [SPEAKER_01]: You know, I think a lot of, we've moved on from some of the tortillas we used to use.
• 5:31
  [SPEAKER_01]: Occasionally, you will get those as a treat for me because I...
• 5:34
  [SPEAKER_00]: The soft mission tortillas.
• 5:37
  [SPEAKER_01]: Yeah, that's like, I mean, anything tastes good in those things.
• 5:40
  [SPEAKER_01]: That thing is just a blanket of flavor, I guess.
• 5:44
  [SPEAKER_01]: They're blanket of comfort.
• 5:45
  [SPEAKER_01]: And so yeah, obviously you can do breakfast burritos in those.
• 5:49
  [SPEAKER_01]: But yeah, any leftover meat from the night before is so tasty.
• 5:55
  [SPEAKER_00]: Yeah, like you said, even breakfast burritos, like if you just have bacon from the day before, then just adding eggs and chili and beans or rice or potatoes or whatever, you have that meat makes it seem, I don't know, like it's man food, I guess.
• 6:12
  [SPEAKER_01]: Yeah, I don't know if it's all in my head or what it is, but like a meat in my mind, call, like,
• 6:19
  [SPEAKER_01]: That means I'm eating a real meal, you know, like in my mind, and like the sound so spoiled, I am spoiled, and so I take the liberty to feel that way.
• 6:29
  [SPEAKER_00]: Please find the groceries, so it all works out if he's happy I'm happy.
• 6:33
  [SPEAKER_00]: But it's the same thing with the Sandwich.
• 6:36
  [SPEAKER_00]: like I might be making grilled cheese sandwiches for the rest of the kids and they just love grilled cheese but if I put meat like chicken thighs like grilled chicken thighs or steak or roast or something in the grilled cheese sandwich add in lettuce and tomato or something like that all of a sudden feels more like oh you put a lot of
• 6:55
  [SPEAKER_00]: ever, more effort into the sandwich than like, playing grulchies.
• 6:59
  [SPEAKER_00]: It's different from kid food, like, husband food.
• 7:01
  [SPEAKER_01]: And this is, I mean, I'm on already.
• 7:04
  [SPEAKER_01]: I mean, what are we a couple minutes into this episode?
• 7:06
  [SPEAKER_01]: And I'm already humbled when I think about how much extra effort you put into my, to my meals.
• 7:11
  [SPEAKER_01]: We talked recently about how we don't.
• 7:15
  [SPEAKER_01]: make special meals for our kids, you know, like none of them get their own custom meals.
• 7:19
  [SPEAKER_01]: I feel like I get custom meals provided by you all the time, especially really at lunch, like because dinner we all eat the exact same thing and you mentioning the grilled cheese sandwich, uh, because it's like you'll make grilled cheese and then you'll make me a sandwich that yeah has grilled cheese in it but then it's got like grilled onions and lettuce and, you know, tomatoes and a special sauce that you whipped up and then some meat that you add that you know
• 7:44
  [SPEAKER_01]: And so I'm just, I don't know, I'm very humble to actually thinking about how much extra attention I get when I do happen to come home for lunch.
• 7:53
  [SPEAKER_00]: Well, it's because I like you have to come home for lunch.
• 7:56
  [SPEAKER_01]: That happened today, like this is fresh off my mind.
• 7:58
  [SPEAKER_01]: I mean, this is literally like a couple of hours ago.
• 8:01
  [SPEAKER_01]: And because I, this was, I think this was the first day this week that I came home for, for lunch.
• 8:07
  [SPEAKER_01]: And boy, was it a treat?
• 8:09
  [SPEAKER_01]: Like it was a, I was rewarded.
• 8:13
  [SPEAKER_00]: I do.
• 8:13
  [SPEAKER_00]: I like when Alisha chooses to come home for lunch.
• 8:16
  [SPEAKER_00]: It doesn't always work with their schedule.
• 8:17
  [SPEAKER_00]: So it is a special treat.
• 8:19
  [SPEAKER_00]: And I do think Alisha's incredible as Adam firming me as a cook.
• 8:26
  [SPEAKER_00]: And he always has been, whether it's a good meal or it's not when I've been poorer at cooking and now I'm getting better and I would like to continue to get better.
• 8:35
  [SPEAKER_00]: He is just always been so affirming and I see that in our children because our kids come and you know my seven year old and my five year old and in our nine year old you know that all the boys Specifically we'll come up after a meal and just be like mommy.
• 8:51
  [SPEAKER_00]: I just love how you make food for us Your foods the best or they say those things that I'm like.
• 8:57
  [SPEAKER_00]: Oh, they've heard their daddy say that
• 8:59
  [SPEAKER_00]: over and over.
• 8:59
  [SPEAKER_00]: And I just think it's just so precious.
• 9:02
  [SPEAKER_00]: So anyway, it's hopefully that's something that he's giving them that they're going to give their wives one day to inspire confidence and it really makes you want to get better.
• 9:10
  [SPEAKER_00]: So number one tool for encouraging your wife to cook more is to just tell her she's awesome at cooking.
• 9:18
  [SPEAKER_00]: How much you love it?
• 9:19
  [SPEAKER_00]: She'll try to get better.
• 9:21
  [SPEAKER_01]: Well, there are so many wins.
• 9:23
  [SPEAKER_01]: I mean, I know, like that's not what this episode is about, but you're going to get into the practical things that we do for eating.
• 9:28
  [SPEAKER_01]: But I think once you become conscientious, a budget, once you become conscientious of the nutrition, that's going into your body, you start valuing a home cooked meal more than ever.
• 9:41
  [SPEAKER_01]: And maybe people instinctually have that value of a home cooked meal, but I think that's only increased in my,
• 9:48
  [SPEAKER_01]: In my mind, from an economical standpoint, from a nutritional standpoint, and then also I think just from a relational standpoint, when you actually all get to be together for a meal, the busier that our lives have gotten, and I think that's the nature of many people's lives is like the older their kids get, it's just going to continue to.
• 10:05
  [SPEAKER_01]: be filled with more commitments and taking you to and fro outside of the home.
• 10:09
  [SPEAKER_01]: And so when you do have a meal together, you cherish that time where you are all doing the same thing and you're able to have conversation and it's a little break and lunches feel like a total luxury to come home and take a little 30 minute.
• 10:22
  [SPEAKER_01]: re-brieve from a busy work day and the kids are not doing school and then obviously dinner can cap off a day in such a fun relational way as well where you're all gathered together around a meal and so and and it's when it's happening at the dining room table you're home table it's far different even as if you were all eating out together you know like you're at yours together but if you're out at a restaurant there's not the same type of comfort and
• 10:48
  [SPEAKER_00]: Yeah, I don't think so either.
• 10:50
  [SPEAKER_00]: It's really special and we've come to save it that more and more.
• 10:53
  [SPEAKER_00]: So we covered the on and the in and then over.
• 10:56
  [SPEAKER_00]: And that's just like over rice typically.
• 10:59
  [SPEAKER_00]: So it's like turn it into a bowl.
• 11:02
  [SPEAKER_00]: And again, it's like if you're starting with the meat and you have the base,
• 11:05
  [SPEAKER_00]: Then it's really easy to throw in whatever else you have on hand.
• 11:09
  [SPEAKER_00]: So, you know, the salad, maybe you're adding feta cheese or blue cheese or parmesan cheese or mozzarella cheese, you know, or you're adding in a nut or if it's a bowl, then you're adding in leftover beans or sweet potatoes or vegetables or things like that.
• 11:28
  [SPEAKER_00]: Just cheese or take frozen corn out of the fridge and roast it in butter or grill some onions and put it on.
• 11:35
  [SPEAKER_00]: So as long as you have meat that's pre-cooked, it makes lunch easy if you think of on and it over.
• 11:44
  [SPEAKER_00]: So that's my tip, okay?
• 11:46
  [SPEAKER_00]: When it comes to children's lunches, then I think also in terms of bases and just keeping bases on hand.
• 11:54
  [SPEAKER_00]: So like one base we do is a dairy base.
• 11:57
  [SPEAKER_00]: So let's do their cottage cheese or yogurt.
• 11:59
  [SPEAKER_00]: So I just line up a bunch of bowls and put cottage cheese or yogurt in them and that is my base for them putting in nuts or berries or apples, or they can have apples and cheese on the side
• 12:13
  [SPEAKER_00]: I'm trying to think applesauce it's just it's this bowl and then I'm able to add something to it and we just usually go for playing yogurt My kids don't need to sweet and with honey or syrup or anything but
• 12:28
  [SPEAKER_00]: berries or apples or whatever or good to dip in.
• 12:31
  [SPEAKER_00]: And then from there, it's like you can add a side if you want of salami or carrot sticks or whatever you want, but it's like the base felt like a meal to the kids.
• 12:42
  [SPEAKER_00]: So we do dairy bases.
• 12:44
  [SPEAKER_00]: The other base is a bean base and bean bowls are really popular in our family.
• 12:50
  [SPEAKER_00]: The kids just love beans and so I'll cook a big batch of beans.
• 12:55
  [SPEAKER_00]: We've gone to having dry beans.
• 12:57
  [SPEAKER_00]: They're so easy to cook in an instant pot and then putting in cheese or, you know, when ketchup, my family grew up doing ketchup on Mexican food, which I then got married and learned that's not normal, so you can go, usually we just do bean bowls with Mexican food basically.
• 13:19
  [SPEAKER_01]: Yeah, and I think this is something that I'm really grateful to you and, honestly, to appetite that's being developed in our children, is that a lot of the staple comfort food meals that they go to or that you provide for them are very nutritious as well.
• 13:33
  [SPEAKER_01]: And that is something that you have the opportunity while your children are young to really introduce them to simple yet nutritious meals, and again, like a
• 13:42
  [SPEAKER_01]: an unsweetened quality Greek yogurt as a base, that's really great, you know, same thing that they really like eggs, and so that's a great base for so many things, like if you can have that, you know, obviously for breakfast, but it can be breakfast burritos for lunch or something like that, it can be very helpful, and the same thing goes with like brown, long, what's it called, the long grain rice, you know, like, and then good beans,
• 14:13
  [SPEAKER_00]: me too.
• 14:14
  [SPEAKER_00]: And yeah, it's things you try to stay away from that I think are really easy to give to children that I used to give to kids a lot are tortillas, chips, and crackers.
• 14:26
  [SPEAKER_00]: Those are three things that I really try to stay away from for lunches.
• 14:29
  [SPEAKER_00]: And on a road trip that starts to stay on a road trip or during a special tertiary board or something, we will get out crackers or maybe we're having guests over.
• 14:38
  [SPEAKER_00]: It's a special Mexican dish.
• 14:39
  [SPEAKER_00]: I'll get out chips, but it's rare.
• 14:42
  [SPEAKER_00]: And I prefer to offer another side in lieu of the chips.
• 14:47
  [SPEAKER_00]: And again, if you home make a lot of bread, that's a really easy satisfying car for kids.
• 14:52
  [SPEAKER_00]: I feel like I made for me too.
• 14:54
  [SPEAKER_00]: I feel like it gives that same like satiation to a meal without the oils, chips that you're buying without oils can get super expensive.
• 15:05
  [SPEAKER_00]: You know, so it's just, I don't know, something, again, doing instead of like a bean burrito, doing a bean bowl, what's funny is I still love tortillas because I grew up on bean burritos, but the kids prefer bean bowls because that's just what they're used to.
• 15:18
  [SPEAKER_00]: So I'll put it in a tortilla and they're like, no, we just want it in a bowl.
• 15:21
  [SPEAKER_00]: and they dump it all out.
• 15:23
  [SPEAKER_00]: Hannibal, I'm like, that is a $2.50 sin almond flour tortilla, eat it.
• 15:27
  [SPEAKER_01]: Yeah, exactly.
• 15:29
  [SPEAKER_01]: Making, that was a very intentional decision to move on from the crackers and the chips.
• 15:34
  [SPEAKER_01]: Because, and then, it's same can go with, like, less healthy breads, you know, just those easy carbs, because that was a part of, I think, our lunches for the early years, like, yeah, the solid first five, six years of our marriage.
• 15:48
  [SPEAKER_01]: And of course, that is those things for adults and for kids, you can eat so much of that stuff without really feeling the effects instantly.
• 15:57
  [SPEAKER_01]: Even though you are getting the calories and you are getting the bad oils or the depending on what.
• 16:03
  [SPEAKER_01]: what it is, the MSG and stuff, and so it's not ideal, and it was a bit of a transition, but I think the whole sourdough movement kind of was the first stepping stone for us.
• 16:16
  [SPEAKER_01]: And now it's just fully expected that they're not going to have chips, they're not going to have crackers, but it was nice to have that substitute because
• 16:25
  [SPEAKER_01]: like, I mean, with your stripping a comfort away like that, because those are just those are like, I feel like the epidemic at comfort foods.
• 16:31
  [SPEAKER_01]: If you're taking that comfort away, being able to replace it with something is very helpful.
• 16:37
  [SPEAKER_00]: Yes, absolutely, another base.
• 16:41
  [SPEAKER_00]: So we did dairy, beans, canned meat.
• 16:44
  [SPEAKER_00]: So this could be tuna or canned chicken.
• 16:47
  [SPEAKER_00]: And it's funny, as soon as I'll put this on a sandwich but often I will just like put a bunch of tuna on a chopping board, not a chopping board.
• 16:57
  [SPEAKER_01]: It's baking sheet.
• 16:59
  [SPEAKER_00]: and put a bunch of cheese on top, and you don't have to mix it with Greek yogurt and pickles and all that, and then put it in the oven, and the kids love that like tuna bake.
• 17:08
  [SPEAKER_00]: You can just pull it out.
• 17:10
  [SPEAKER_00]: You could do tukitos or something like that, or you could just have it as a base, and then dip bread in it, or again, you could do crackers, you could do carrot sticks, and then once you have that,
• 17:24
  [SPEAKER_00]: meat base, then it's easy to just grab whatever you have on hand for your vegetable and supplement the meat base, but you know the proteins there and the satiation factors there.
• 17:34
  [SPEAKER_00]: So, canned meats and other one that we use, um, protein smoothies are another base that I use.
• 17:40
  [SPEAKER_00]: So, we're still using new life shake powder.
• 17:43
  [SPEAKER_00]: I know we sold that for years and that's what we're still using.
• 17:47
  [SPEAKER_00]: So, sometimes I'll make like a chocolate peanut butter shake.
• 17:50
  [SPEAKER_00]: that protein is super nutrient dense.
• 17:53
  [SPEAKER_00]: So I feel really good about it.
• 17:56
  [SPEAKER_00]: Sometimes they'll do a berry, shake, put a ton of greens in it, and then you know you go to Costco and you buy these little tiny Aussie packets that cost $1 million or you could just go home and blend up a huge thing of shake and your Vitamix and pour that in bowls and then put peanut butter and granola and bananas and whatnot on it.
• 18:16
  [SPEAKER_00]: So we do smoothies as a base, a lot.
• 18:21
  [SPEAKER_00]: It might not be in an Aussie, but I might just pour a tall smoothie in a glass and I know, again, the protein and the nutrients are covered and then I supplement, again, with whatever fruits and vegetables or whatever I'm pulling out of the fridge, kind of extras we have on hand.
• 18:33
  [SPEAKER_01]: Even just like sliced cheese, yeah.
• 18:35
  [SPEAKER_00]: Yeah, it was gonna say sliced cheese.
• 18:37
  [SPEAKER_00]: Glad you brought that one up.
• 18:39
  [SPEAKER_00]: Often through that one there.
• 18:41
  [SPEAKER_00]: The light shall have sliced cheese.
• 18:42
  [SPEAKER_00]: Oh yeah.
• 18:43
  [SPEAKER_00]: That's good to snack.
• 18:44
  [SPEAKER_01]: It is.
• 18:46
  [SPEAKER_00]: And then the fifth base I use for our kids is bread.
• 18:50
  [SPEAKER_00]: So just having a lot of homemade bread on the hand is very nice because you can grill it, you could broil it, you could do an open face, you could do it cold-cut.
• 18:58
  [SPEAKER_00]: There's a lot of different ways to do sandwiches and you know it tastes totally different if you do grilled cheese sandwich that's too sighted or if you put just cheese on bread and put it in the broiler.
• 19:12
  [SPEAKER_00]: or peanut butter and jelly open face versus clothes or put pesto down as a base and then cheese or you know so there's so many different variations for sandwiches I don't do a lot of sandwiches and so the kids like will come big for peanut butter and jelly and usually we do it open face because again the bread's homemade and so it's thicker I don't make a lot of sandwich bread
• 19:35
  [SPEAKER_01]: Yeah, we have not been a big sandwich family, but we do, they are special when we have them, and they're usually reserved for road trips or for going on a hike, and maybe that's why they are, so specials, because we associate them with those special events.
• 19:51
  [SPEAKER_01]: But yeah, that is something that I've noticed.
• 19:52
  [SPEAKER_01]: Was that intentional?
• 19:53
  [SPEAKER_01]: Like, are you just not interested in sandwiches?
• 19:56
  [SPEAKER_01]: Or why is the case?
• 19:57
  [SPEAKER_00]: I think, I think.
• 19:59
  [SPEAKER_00]: grew up with a lot of sandwiches, I didn't love sandwiches, and then I think there's an element of just feeling like it's going to get redundant.
• 20:08
  [SPEAKER_00]: I'm worried it's going to get redundant, so I don't make them a lot, but then I think that kids would actually be really happy if I did sandwiches.
• 20:14
  [SPEAKER_01]: Right.
• 20:15
  [SPEAKER_00]: More.
• 20:15
  [SPEAKER_01]: Yeah, I think we did a lot of peanut butter and honey sandwiches growing up, and I think we did a lot of deli meat too, honestly, sandwiches growing up, and yeah, I don't have like a negative association with them, but I don't miss them either, like I'm always... Yeah.
• 20:30
  [SPEAKER_01]: It's like when we have a sandwich, I don't know why you don't do sandwiches, because it's coming because I feel deprived of them.
• 20:39
  [SPEAKER_00]: Like she's worried I'm gonna just serve on the sandwich and how every day it was like that's what I tend to do He like says something He's like, oh, this would be nice to have or I enjoyed this or something and then I like make it every single day for 10 days He's like what are you two looking
• 20:56
  [SPEAKER_00]: Anyways, yeah, so I think I just don't want our kids to get sick of sandwiches, I guess, I like having them and this is the other thing is I always cook more bread than what we need so bread is a dinner staple that we always
• 21:11
  [SPEAKER_00]: I say always I like to always have bread on hand, and so sourdough is one version of that, but I'm not shy and like if we have left over rules or left over flaky biscuits or left over breadsticks cutting those open and serving
• 21:28
  [SPEAKER_00]: stuff on those, too.
• 21:29
  [SPEAKER_00]: So the kids get, I don't really make specific like breakfast breads or lunch breads, I just usually make artisans sourdough and then quick breads for dinner, sometimes muffins, and we'll make a sandwich on that.
• 21:43
  [SPEAKER_00]: They're used to kind of all kinds of shapes of bread or just substitute the meal with bread, often I substitute meals with bread.
• 21:51
  [SPEAKER_00]: So anyways, those are, those are
• 21:54
  [SPEAKER_00]: Yes, thank you.
• 21:55
  [SPEAKER_00]: Not substitute.
• 21:56
  [SPEAKER_00]: I just substituted the whole, you know, it doesn't even make sense.
• 22:02
  [SPEAKER_00]: With bread.
• 22:03
  [SPEAKER_00]: So those are kind of my lunch tips.
• 22:06
  [SPEAKER_01]: Love it, Katie.
• 22:07
  [SPEAKER_01]: So are we going to dinner or are we going to breakfast or are we going to snack snacks next?
• 22:12
  [SPEAKER_00]: Oh, that's a good question.
• 22:13
  [SPEAKER_00]: Okay, maybe let's go over breakfast real quick because I feel like that's really easy.
• 22:16
  [SPEAKER_00]: I love breakfast, so it's kind of like, what am I craving, you know, and then I make that for breakfast.
• 22:22
  [SPEAKER_00]: So I definitely do not meal plan breakfast.
• 22:27
  [SPEAKER_00]: It's just, it's too much fun, and I don't want it like when someone's like, oh, we have sourdough English muffins every Monday or something, I'm like, I might not be feeling muffins on a Monday, you know?
• 22:38
  [SPEAKER_00]: So, that said, I have three different things that I use for breakfast.
• 22:45
  [SPEAKER_00]: Hot cereal is one of them.
• 22:47
  [SPEAKER_00]: So, you can bake it, you could have it, you know, in a casserole dish, you can have it creamy.
• 22:52
  [SPEAKER_00]: You could add additives, like put your raisins in the pot first and have a boil.
• 22:57
  [SPEAKER_00]: Put your apples in the pot first and have a boil.
• 23:00
  [SPEAKER_00]: Or you could add those crunchy on top.
• 23:03
  [SPEAKER_00]: So, there's so many different ways, hot cereals all about the additives.
• 23:07
  [SPEAKER_00]: Um, you could do, so Creamy Rice, Multimiel, 7-Grain, 10-Grain, Oatbrand, Steel Cutouts, Oatmeal, like, buckwheat, like, not buckwheat barley, like, there are endless options for hot cereal.
• 23:26
  [SPEAKER_01]: Oh, we've, we've talked about Hot cereal a handful of times on this podcast, and I was blown away at the variety of hot cereals that existed.
• 23:33
  [SPEAKER_00]: Like, don't burn your kids out on Oatmeal, so I'm saying,
• 23:37
  [SPEAKER_01]: That's the only hot cereal that I knew existed growing up was oatmeal and so by the time I got married I didn't have a huge desire to have oatmeal be a part of my life and so whenever you would talk about hot cereal or Yeah, I knew the you'd order like this would blow my mind Katie and I would go out to breakfast when we're dating and she would order Hot cereal at a like a breakfast.
• 23:58
  [SPEAKER_00]: I like salivating now I wish I could have a redinner
• 24:03
  [SPEAKER_01]: And then I go over to their family's house.
• 24:05
  [SPEAKER_01]: And again, this is when we're dating.
• 24:07
  [SPEAKER_01]: And her entire family is like over the moon about hot cereal.
• 24:12
  [SPEAKER_01]: They would eat it for every meal.
• 24:13
  [SPEAKER_01]: And I think it's because you guys are fully versed in the great for all the varieties of hot cereal.
• 24:21
  [SPEAKER_01]: And I know some of them now, there's nine grain, there's the oatmeal, there's like the cream of wheat, there's... And cream of rice, completely different flavors.
• 24:30
  [SPEAKER_01]: I mean, you could probably go on and on and on like the bear the like is it's a coltereal the the what's the berry one that you guys should it's a multibary or multibary multibary multibary multibary.
• 24:41
  [SPEAKER_01]: That's a hot one.
• 24:42
  [SPEAKER_00]: That is a hot one and then like loose leaves
• 24:45
  [SPEAKER_00]: So anyways, you could just just get creative with this and they have different flavors and they're all easy But they have different flavors and different and then what you put in them?
• 24:54
  [SPEAKER_00]: You know you could put salt in or vanilla or cinnamon and it just smells of the house so good This will we have real dinner with the lashes now often.
• 25:02
  [SPEAKER_00]: I'll be like hey, do you guys want hot cereal?
• 25:04
  [SPEAKER_00]: I'm like yes
• 25:06
  [SPEAKER_00]: And then the toppings, hot cereal is all about the toppings.
• 25:09
  [SPEAKER_00]: So again, you could put them in or you could add them on.
• 25:12
  [SPEAKER_00]: So this is something we always use honey for.
• 25:15
  [SPEAKER_00]: It's not necessary, but we like to use honey.
• 25:18
  [SPEAKER_00]: And then raisins, coconut flakes,
• 25:22
  [SPEAKER_00]: blueberries, you know, fresher frozen fruit, fresher frozen fresh or cooked apples.
• 25:30
  [SPEAKER_00]: Walnuts, almonds, pecans.
• 25:33
  [SPEAKER_00]: So I mean honestly, you could take your like really cheap bowl of hot cereal and turn it into a very expensive dinner.
• 25:40
  [SPEAKER_00]: By the time you add in, like this may or may not be budget friendly.
• 25:44
  [SPEAKER_00]: Okay?
• 25:45
  [SPEAKER_00]: And then we'll do milk like raw milk or if I'm out of milk we call it porridge and we put in like huge globs of grass fed butter and that just swirls all around like with the cinnamon and it's just
• 25:58
  [SPEAKER_00]: It's just incredible.
• 25:59
  [SPEAKER_00]: It's a dessert, really.
• 26:00
  [SPEAKER_00]: So, anyways, I love, I love Hot Zero.
• 26:03
  [SPEAKER_00]: Just get the plain ones too.
• 26:05
  [SPEAKER_00]: Don't get anything like add your own fun stuff at home.
• 26:07
  [SPEAKER_00]: Don't bother with the junk at this store.
• 26:10
  [SPEAKER_01]: Oh, they're always way too sweet.
• 26:11
  [SPEAKER_01]: If you get the pretty flavor.
• 26:14
  [SPEAKER_01]: the textures weird.
• 26:16
  [SPEAKER_01]: Yeah, get the unsweetened.
• 26:18
  [SPEAKER_01]: Yeah, variety.
• 26:19
  [SPEAKER_00]: And I don't measure this, obviously.
• 26:20
  [SPEAKER_00]: You just, you just go for it.
• 26:22
  [SPEAKER_00]: Anyways, so hot, zero.
• 26:24
  [SPEAKER_00]: Then there are eggs.
• 26:27
  [SPEAKER_00]: And if I have the eggs in the fridge, I know that there's just a million ways to make eggs.
• 26:31
  [SPEAKER_00]: You guys know this.
• 26:32
  [SPEAKER_00]: You know, scrambled, fried, put them in a bake.
• 26:36
  [SPEAKER_00]: I'm trying to think of what a breakdown.
• 26:37
  [SPEAKER_00]: I'm getting
• 26:43
  [SPEAKER_00]: Fry them, do them hard boiled, so eggs are just a huge variation, and then I take whatever bread that we have on hand, it might be rolls, it might be sourdough, it might not be a breakfast bread at all, and just put that on the side of it with some fruit.
• 26:59
  [SPEAKER_00]: oranges, apples, whatever, and you have breakfast.
• 27:03
  [SPEAKER_00]: So that's so easy.
• 27:04
  [SPEAKER_00]: And then anything with fresh, mild flour, that's like our syrupy meal.
• 27:08
  [SPEAKER_00]: So that might be, you know, waffles pancakes or bridge toast.
• 27:13
  [SPEAKER_00]: We'll let Dora bread.
• 27:15
  [SPEAKER_00]: And so that's already has to be pre-cooked, obviously.
• 27:19
  [SPEAKER_00]: But those waffles and pancakes, and you can add to that, too, if I have a bunch of sourdough starter, I just dump that in there, and I still add a little baking soda, baking powder, but I dump in the sourdough, and it gives it a really good sourdough taste, but I never let it sit out overnight, or whatever.
• 27:35
  [SPEAKER_00]: I just dump it in my dough the morning of.
• 27:37
  [SPEAKER_00]: Or you could put a dozen eggs in it and it turns into kind of like almost a Dutch baby.
• 27:44
  [SPEAKER_00]: Dutch babies are also great.
• 27:45
  [SPEAKER_00]: But they take so many eggs.
• 27:49
  [SPEAKER_00]: Tons of carrots, we've done like cups and cups and cups of carrots, and it tastes like carrot cake.
• 27:54
  [SPEAKER_00]: It's so good.
• 27:54
  [SPEAKER_00]: Put cinnamon in or blueberries.
• 27:56
  [SPEAKER_00]: So again, you could just like, you can pick a cake every day of the week and have them taste different and good.
• 28:02
  [SPEAKER_00]: Amazing.
• 28:03
  [SPEAKER_00]: And then for toppings, we do a lot of toppings too, butter, peanut butter, apple sauce, syrup, or usually the ones I put out, and the kids love to go ham on those.
• 28:16
  [SPEAKER_01]: Yeah, Katie has made breakfast, a celebration in our home.
• 28:20
  [SPEAKER_01]: We celebrate breakfast, in our home.
• 28:22
  [SPEAKER_01]: And that is something that I do not partake, and it's, I wish I could, like, I wish I had a kid.
• 28:26
  [SPEAKER_00]: The kids always, she could too.
• 28:28
  [SPEAKER_01]: I wish I had the excitement in the enthusiasm for breakfast, but since I can remember, I've never, I have no recollection of waking up with an appetite.
• 28:38
  [SPEAKER_01]: Even when I would eat breakfast as a child at home, it was out of obedience.
• 28:41
  [SPEAKER_01]: It's like, hey, you've got to, you know, finish your oatmeal or you've got to eat your eggs.
• 28:45
  [SPEAKER_01]: And I would do it.
• 28:46
  [SPEAKER_01]: And I don't like resent it.
• 28:47
  [SPEAKER_01]: It wasn't like it was this terrible experience, but I was never hungry and then it's continued to be the case to this day where I wake up and I don't have, like, because you will offer me food, you know, regularly and I just do not, I don't want to eat first thing probably for, for a few hours.
• 29:07
  [SPEAKER_00]: But even when you don't eat for a few hours, sometimes now you just do your, what do you do for breakfast?
• 29:13
  [SPEAKER_01]: Well, I just do a shake now.
• 29:15
  [SPEAKER_01]: Yeah, and this is, it's not really that enjoyable for me.
• 29:19
  [SPEAKER_01]: I've gotten more used to it.
• 29:21
  [SPEAKER_01]: But this is after I've been awake for a couple of hours, and it's like after my coffee and all that stuff.
• 29:26
  [SPEAKER_01]: And yeah, it's the new life protein shake, and I put some other supplements in there as well.
• 29:31
  [SPEAKER_01]: I would do like a powdered creatine, and that's pretty much it.
• 29:35
  [SPEAKER_01]: I don't choke it down, but I don't love it either, you know, I just kind of do it.
• 29:41
  [SPEAKER_00]: I think Alisha was ruined on breakfast.
• 29:43
  [SPEAKER_00]: That's what he does.
• 29:44
  [SPEAKER_00]: Bruce calories in the morning.
• 29:47
  [SPEAKER_00]: Yeah, I just don't think you ever realized how good it could be.
• 29:51
  [SPEAKER_00]: Anyways, it's okay.
• 29:53
  [SPEAKER_00]: But in one small hole like eat on the weekend or something, you have like a muffin that I made or something like that.
• 30:00
  [SPEAKER_00]: And it's like, it's such a win for me.
• 30:02
  [SPEAKER_01]: It is.
• 30:03
  [SPEAKER_01]: It's a very weekend or like vacation you think for me to do.
• 30:06
  [SPEAKER_01]: So it's usually like a slow morning.
• 30:09
  [SPEAKER_01]: Got my coffee and then you offer something.
• 30:11
  [SPEAKER_01]: Yeah.
• 30:12
  [SPEAKER_01]: You'll just like sometimes butter and jam, like a piece of sourdough bread and my mouth is great.
• 30:16
  [SPEAKER_01]: Thank you.
• 30:17
  [SPEAKER_00]: It's true, it's like 11 in the morning.
• 30:18
  [SPEAKER_00]: It was like, wow, I've got him to eat something.
• 30:21
  [SPEAKER_01]: But I do wish I see the kids' excitement every single morning.
• 30:26
  [SPEAKER_01]: When they see what you're making for breakfast, and I feel left out like they are.
• 30:31
  [SPEAKER_01]: You make it so fun for them.
• 30:34
  [SPEAKER_00]: So hopefully that that was helpful in terms of...
• 30:38
  [SPEAKER_00]: I don't know, just some ideas, I guess.
• 30:41
  [SPEAKER_00]: And then if I was going to go through dinners, I feel like this is a big category, because I kind of have my crock pot, dinners in my head.
• 30:52
  [SPEAKER_00]: We don't do a lot of cast roles.
• 30:55
  [SPEAKER_00]: Soups and cast roles are something that all I should think for everything.
• 31:00
  [SPEAKER_00]: But it's rare that they get him excited.
• 31:03
  [SPEAKER_00]: No, so he never complains, but it's not something that I enjoy cooking because it's not like it puts a sparkle on his eye.
• 31:13
  [SPEAKER_00]: Unless it's like you like lasagna's.
• 31:15
  [SPEAKER_01]: Oh, yeah, lasagna's great.
• 31:17
  [SPEAKER_01]: You, your lasagna's actually are top notch.
• 31:20
  [SPEAKER_01]: You, once you started, you made the transition from like, um, was it, because you,
• 31:25
  [SPEAKER_01]: Just ground beef and sausage and then you start adding ricotta cheese.
• 31:30
  [SPEAKER_01]: Oh, yeah, that was just next level So I really like your lasagna's and then you make some great soups as well.
• 31:36
  [SPEAKER_00]: There's some soups that I've really enjoy We have a few that like we've added it, but it's been a slow process of like
• 31:43
  [SPEAKER_00]: adding in a soup and a lot should be like this is a great soup and it's like okay that's in the rotation you know so they aren't a go-to for me I should say like some husbands might be like oh that just sounds so satisfying to have like a good soup or something like that yeah I've never said those were okay
• 32:02
  [SPEAKER_00]: So anyways, that's like if I am in a pinch pinch then it's always, you know, if I haven't thrown, if I would thought out frozen mean, then we're having tacos.
• 32:14
  [SPEAKER_00]: Probably every family does this, this is definitely our go-to, things that I try to do to make it.
• 32:20
  [SPEAKER_00]: feel a little more intentional and less like I forgot we were having dinner that night is grilling frozen corn in butter.
• 32:29
  [SPEAKER_00]: That makes it feel a little more special.
• 32:31
  [SPEAKER_00]: Grilling onions makes it feel a little bit more special.
• 32:34
  [SPEAKER_00]: Having beans.
• 32:37
  [SPEAKER_00]: I don't know what are other things like fresh food on it.
• 32:40
  [SPEAKER_01]: Yeah, I love it.
• 32:41
  [SPEAKER_00]: Chots tomato.
• 32:42
  [SPEAKER_00]: That's the thing.
• 32:43
  [SPEAKER_01]: I think this is
• 32:51
  [SPEAKER_01]: Like, just like, oh, it was one of those days meals.
• 32:54
  [SPEAKER_01]: You know, where you're kind of like, well, hey, sorry, it was one of those days, even if it's, even if it's leftovers, even if it's like whatever it is, you put forth effort to, like you said, chop up fresh vegetables to put on tacos or to, even, you know, you make the previous days meal into a different meal using the same, you know, the same ingredients, and it always feels like you put thought and intention into that meal.
• 33:18
  [SPEAKER_01]: and I'm humbled by that, because I know there are crazy days, like where things will go a ride throughout the day, and in your mind you're thinking, this is a throw together meal, or this is like just get through it, but you always put forth a couple extra steps of effort, which I'm just blown away by, because it's, I certainly don't want you to think that that's the only way I appreciate it, but I do appreciate that, too.
• 33:41
  [SPEAKER_00]: Well, you notice.
• 33:42
  [SPEAKER_00]: I think that's the thing.
• 33:43
  [SPEAKER_00]: You never complain, but you do notice when I go up and beyond.
• 33:47
  [SPEAKER_00]: So it makes me want to.
• 33:50
  [SPEAKER_00]: So you guys hear him and it's like, oh, that makes you want to go up.
• 33:53
  [SPEAKER_00]: No one's like, oh, I noticed you added this thing.
• 33:56
  [SPEAKER_00]: It's never like demanded of me, but if I go to an extra step, he's like, this is so good.
• 34:01
  [SPEAKER_00]: I love how you added that.
• 34:02
  [SPEAKER_00]: So it makes it really rewarding.
• 34:06
  [SPEAKER_00]: I don't.
• 34:08
  [SPEAKER_00]: Like a super simple, another super simple meal is if I have like an duly sausage on hand, then I'll do like Pesto pasta.
• 34:16
  [SPEAKER_00]: And so just put Pesto in, chop up, and fry those and duly sausages and throw them in.
• 34:23
  [SPEAKER_00]: And had that be the main dish.
• 34:25
  [SPEAKER_00]: Oh, and usually like send dried tomatoes in there.
• 34:28
  [SPEAKER_00]: And then put like a big salad on the side.
• 34:32
  [SPEAKER_01]: Those are, I'm glad you brought those up because things like having a canned pesto in the fridge or having some dried tomatoes, those are things that can really level up because we mentioned the grilled cheese sandwich is before, that can make something like a sandwich, feel gourmet and luxurious all of a sudden.
• 34:48
  [SPEAKER_00]: Totally, you put past them.
• 34:49
  [SPEAKER_01]: Yeah, exactly.
• 34:50
  [SPEAKER_01]: And fresh tomatoes or some dried tomatoes, but I think fresh tomatoes with fresh onions and pesto, and with like a deli meat or grilled cheese,
• 35:01
  [SPEAKER_00]: Yeah, just those little things that you can have on hand to make a meal feel special, even though it's like, oh, it took a few minutes when we looked it together.
• 35:11
  [SPEAKER_00]: So that would be something also that I'll just start together.
• 35:13
  [SPEAKER_00]: Another super simple meal is spaghetti, you know.
• 35:18
  [SPEAKER_00]: Just mixing ground beef with hot sausage is something that just makes that seem more fun having whatever bread on hand kind of turning it into a garlic bread and then a Caesar salad.
• 35:31
  [SPEAKER_00]: So, those are easy.
• 35:33
  [SPEAKER_00]: If I'm going to church and I want to have something at home,
• 35:37
  [SPEAKER_00]: A go-to is a roast, putting a roast in with carrots and potatoes.
• 35:41
  [SPEAKER_00]: So good.
• 35:42
  [SPEAKER_00]: I'm not very creative on my roast.
• 35:44
  [SPEAKER_00]: I can shoot come up with some new options.
• 35:45
  [SPEAKER_01]: I love the option we have now.
• 35:47
  [SPEAKER_00]: It's great with it.
• 35:49
  [SPEAKER_01]: Yes.
• 35:49
  [SPEAKER_00]: I feel like I have one way that I make a roast.
• 35:52
  [SPEAKER_00]: So that said, I'll go to someone else's house.
• 35:55
  [SPEAKER_00]: I'm like, wow, you could do so much with roast.
• 35:56
  [SPEAKER_00]: Your mom's really good with cooking big chunks of meat in the like stews and stuff.
• 36:01
  [SPEAKER_00]: And I would like to get a stew, say don't have a good stew.
• 36:05
  [SPEAKER_01]: Sure.
• 36:06
  [SPEAKER_01]: Yeah, I do still love.
• 36:08
  [SPEAKER_01]: I'm my mother's stews.
• 36:09
  [SPEAKER_01]: I love those growing up.
• 36:11
  [SPEAKER_00]: They're really hardy and flavorful.
• 36:13
  [SPEAKER_00]: And so I need to talk to her about that.
• 36:16
  [SPEAKER_00]: Another one is chili.
• 36:19
  [SPEAKER_00]: Cooking everything, putting chili in the crock pot.
• 36:21
  [SPEAKER_00]: That's really good.
• 36:23
  [SPEAKER_00]: White being chicken chili.
• 36:24
  [SPEAKER_00]: It's like a totally different flavor.
• 36:26
  [SPEAKER_00]: I cook that one in an instant pot, so it can go a little quicker.
• 36:31
  [SPEAKER_00]: which is nice to have.
• 36:32
  [SPEAKER_00]: We have a Thai chicken curry, which is just good, different flavor variation, I guess.
• 36:41
  [SPEAKER_00]: And another soup that I make, it's not crock pot related, but really the only soup that I make that's not crock pot is tortellini soup.
• 36:50
  [SPEAKER_01]: Right.
• 36:51
  [SPEAKER_01]: Yeah, and that's one that I really enjoy.
• 36:52
  [SPEAKER_01]: I mean, because chili, you chili is one of me considered soups, would they?
• 36:56
  [SPEAKER_01]: You don't think?
• 36:56
  [SPEAKER_00]: I kind of put it in a crock pot category.
• 36:58
  [SPEAKER_00]: I think people say like soups and chili.
• 37:00
  [SPEAKER_01]: Got it.
• 37:01
  [SPEAKER_00]: It's probably different, but I still view it as like soup category because you eat it in a bowl and you put like cheese and Greek yogurt.
• 37:10
  [SPEAKER_01]: Yeah, but I love your chili.
• 37:11
  [SPEAKER_01]: I love your that white being chicken chili that you make as well, um, that tight, that tight curry kind of soup thing is really good and and I think like the like distinguishing factors for me is, again, this is all probably mental, right?
• 37:24
  [SPEAKER_01]: It's just like what it's what my eyes let me see or you know what I would I see.
• 37:29
  [SPEAKER_01]: Because in that tie, there's a lot of chicken.
• 37:32
  [SPEAKER_01]: You're a really generous with the chicken.
• 37:34
  [SPEAKER_01]: And it's usually really well cooked and really tasty.
• 37:36
  [SPEAKER_01]: And so it's like, oh, this is gray.
• 37:38
  [SPEAKER_01]: We've got a lot of meat here.
• 37:39
  [SPEAKER_01]: And then similarly with the white chicken, chili, whatever that one is.
• 37:45
  [SPEAKER_01]: And then the tortileini one, same thing.
• 37:46
  [SPEAKER_01]: I love that soup because it's like the meat so visible, those chunks of sausage.
• 37:50
  [SPEAKER_00]: Sausage.
• 37:53
  [SPEAKER_01]: Yeah, I just sound like I'm the most picky guy.
• 37:55
  [SPEAKER_01]: I'm just the most spoiled guy at this point.
• 37:56
  [SPEAKER_01]: You were not picky.
• 37:57
  [SPEAKER_00]: A lifeually anything.
• 37:58
  [SPEAKER_00]: He goes to anyone's house and will eat anything.
• 38:00
  [SPEAKER_00]: Holy anything I cook.
• 38:01
  [SPEAKER_00]: You aren't picky at all.
• 38:03
  [SPEAKER_00]: You're just affirming, which is great.
• 38:06
  [SPEAKER_00]: I'd rather you notice stuff than not.
• 38:08
  [SPEAKER_01]: I'm just sound like a minister or any soup guy.
• 38:12
  [SPEAKER_00]: Minus journey soup like he's not like a broth soup guy like I like broth and soup You you don't really like a broth.
• 38:21
  [SPEAKER_00]: Yeah, it's like super pretty meaty like they've got a big tomato base or a big cream base
• 38:27
  [SPEAKER_01]: And that's the thing, is it's like, we've had some good discs, but they've been like part of a course, like really nice restaurant where it's like, yeah, I enjoy it knowing that like, I'm just gonna take like six spoon folds and then move on to the next course whereas I don't think having that type of like a saucy-based saucy soup would be the type of thing that we would do in our home.
• 38:50
  [SPEAKER_00]: Yes, yeah, exactly.
• 38:52
  [SPEAKER_00]: I have a taco soup that I really liked growing up too, but haven't made that for years.
• 38:56
  [SPEAKER_00]: What did you think about that taco sit?
• 38:58
  [SPEAKER_01]: I think I liked it.
• 38:59
  [SPEAKER_01]: My mom made a great taco soup as well.
• 39:01
  [SPEAKER_00]: Really?
• 39:02
  [SPEAKER_01]: So I've got really great associations with those two.
• 39:04
  [SPEAKER_00]: I was just thinking through that as I said.
• 39:06
  [SPEAKER_00]: We did that for a while.
• 39:07
  [SPEAKER_00]: I think it's the only soup I knew how to make when I got married was taco soup.
• 39:11
  [SPEAKER_00]: And I think I kind of burned us both out on it, maybe, because I'm like, I haven't made that since we moved into the barn.
• 39:17
  [SPEAKER_01]: Yeah, like, for those first year, you know, of marriage, it was tacos soup.
• 39:21
  [SPEAKER_01]: It was like sweet and sweet and sour meat balls.
• 39:24
  [SPEAKER_01]: It was like chicken enchiladas.
• 39:26
  [SPEAKER_00]: How's goes eating our meat balls?
• 39:27
  [SPEAKER_01]: Yeah, chicken enchiladas.
• 39:28
  [SPEAKER_01]: And we just rinse and repeat.
• 39:29
  [SPEAKER_01]: It was great.
• 39:33
  [SPEAKER_00]: Yeah, we got through the first year.
• 39:36
  [SPEAKER_00]: Okay, so those are all kind of, I don't know.
• 39:40
  [SPEAKER_00]: I don't know, what category is that, who knows?
• 39:42
  [SPEAKER_00]: Okay, then if I'm gonna do pasta, it's really only two options.
• 39:48
  [SPEAKER_00]: It's a Pesto Pasta, or I have this Cajinal Frado.
• 39:52
  [SPEAKER_00]: bake pasta.
• 39:53
  [SPEAKER_00]: I guess I have, yeah, yeah, you're right.
• 39:56
  [SPEAKER_00]: Add a stove's top pasta, Alfredo, that I do, that's really quick to heat up.
• 40:00
  [SPEAKER_00]: And then the Cajinal Frado baked pasta is a lot bigger process.
• 40:04
  [SPEAKER_00]: Because the chicken is cooked and in there, the sausage is cooked and in there.
• 40:10
  [SPEAKER_00]: It's very fatty.
• 40:12
  [SPEAKER_00]: It's got a lot of different cheeses in it.
• 40:14
  [SPEAKER_00]: It's just a process.
• 40:16
  [SPEAKER_00]: We're having it for your birthday.
• 40:18
  [SPEAKER_01]: Oh, I am excited about that.
• 40:19
  [SPEAKER_01]: Yes, we know something I was going to say that I've really appreciated is that this is one of those things.
• 40:25
  [SPEAKER_01]: Like I made a request and you've been so faithful and like not faithful.
• 40:28
  [SPEAKER_01]: Like you've just, I guess, acquiesced my request.
• 40:32
  [SPEAKER_01]: Because we would have salmon maybe once a week there for a bit.
• 40:36
  [SPEAKER_01]: And we still have that on average, maybe once, maybe less than once a week now, but we still have salmon.
• 40:41
  [SPEAKER_00]: We were three times a month.
• 40:42
  [SPEAKER_01]: Yeah, pretty consistently, but whenever it would show up in our week, it would always be, we'd have like salmon, which I love the way you prepare our salmon, but then it would always be with like a plain brown rice, and then just like a plain, like grilled vegetable, or not grilled, like, um, or salad, yeah, simple salad.
• 41:03
  [SPEAKER_01]: And I don't know if it was like you had this healthy mindset when you were making salmon and I remember being like here's the deal I like salmon but because I'm not viewing it as like a steak or like a grilled chicken, it doesn't seem associated you know and so now when you when you make salmon you always do it with like a very like comfort rich like either pasta or pasta you know something that's like a mashed potato or pasta
• 41:30
  [SPEAKER_01]: And I've noticed that, and I'm really, I don't know if I've told you, I'm grateful for that, but I've really appreciated that.
• 41:35
  [SPEAKER_00]: Well, I should, that's always how my mom served it, was with brown rice and salads, so that's like how I associated it, but then you would always be hungry like an hour afterwards.
• 41:44
  [SPEAKER_00]: And...
• 41:45
  [SPEAKER_00]: So it was like, OK, yeah, we need to beef this meal up.
• 41:48
  [SPEAKER_00]: Give it some more calories.
• 41:49
  [SPEAKER_00]: So you know, it's kind of like a fatty meal.
• 41:51
  [SPEAKER_00]: All sometimes put like thick Alfredo and then a wedge salad, like blue cheese salad with bacon or something like that.
• 42:00
  [SPEAKER_01]: That's what I'm talking about.
• 42:00
  [SPEAKER_00]: Or serve it with like flaky biscuits or, you know, something thick on this size.
• 42:04
  [SPEAKER_01]: Like, Kate, I cannot believe the level of, like, cook she is.
• 42:09
  [SPEAKER_01]: Like, there is no just throat.
• 42:11
  [SPEAKER_01]: There's no, like, oh, filler.
• 42:13
  [SPEAKER_01]: Like, let me, okay, she's never, like, a salad's a salad.
• 42:16
  [SPEAKER_01]: Like, each salad is its own masterpiece, each side.
• 42:20
  [SPEAKER_01]: You put a thought in time and energy into, it's just, it's remarkable.
• 42:24
  [SPEAKER_01]: It really is.
• 42:24
  [SPEAKER_00]: Oh, nice.
• 42:26
  [SPEAKER_00]: No, it's soft.
• 42:28
  [SPEAKER_00]: I'm like, humble when I think about that.
• 42:30
  [SPEAKER_00]: It's very simple.
• 42:31
  [SPEAKER_00]: Everything I choose, very simple.
• 42:34
  [SPEAKER_00]: So, aside from that, the, okay, salads and sides.
• 42:39
  [SPEAKER_00]: And then, okay, a really easy go-to meal.
• 42:42
  [SPEAKER_00]: Again, I'm, I'm,
• 42:44
  [SPEAKER_00]: The easiest meals for me are ones that don't have recipes.
• 42:47
  [SPEAKER_00]: So marinades or meat ribs.
• 42:50
  [SPEAKER_00]: I've talked about those before, they're just really great.
• 42:52
  [SPEAKER_00]: So either having fish, steak, chicken thighs, something like that, and then just marinate it or put a meat reb on it in the afternoon, and it's ready for dinner, which is nice.
• 43:01
  [SPEAKER_00]: First salmon, and I just put salmon.
• 43:03
  [SPEAKER_00]: butter, lemon pepper, and lemon, and just broil it on both sides, and it is.
• 43:08
  [SPEAKER_00]: It's really delicious.
• 43:09
  [SPEAKER_00]: It's kind of refreshing, and it's super easy.
• 43:12
  [SPEAKER_00]: It's no measurements.
• 43:14
  [SPEAKER_00]: So the marinade's do take some measuring.
• 43:16
  [SPEAKER_00]: I don't eye those totally like I would a spice rub, but I can make that during nap time, and then I'm not thinking about it during dinner time.
• 43:26
  [SPEAKER_00]: All I should really
• 43:28
  [SPEAKER_00]: Most of the time he grills the meat, so it's nice.
• 43:30
  [SPEAKER_00]: I don't have to think about that part of the dinner And while he's grilling the meat, I can get everything else together real quick So that is a real big win in our home.
• 43:38
  [SPEAKER_00]: We do that at least once a week where we just have meat That's simple and then I make a side in a salad
• 43:48
  [SPEAKER_00]: So that's an easy recipe that it has variation in it so we're almost done here, but sides and salads Again, I think having variation is really nice and then just being able to mix in matches kind of like my pregnancy wardrobe
• 44:04
  [SPEAKER_00]: I can't support you.
• 44:05
  [SPEAKER_00]: Would you actually also just film on said stack?
• 44:08
  [SPEAKER_00]: What I'm wearing in my third-tray master?
• 44:11
  [SPEAKER_00]: I kind of regret wearing when I'm wearing today, but I just mix and match a lot of things.
• 44:17
  [SPEAKER_00]: Okay, I think that work and then I just mix and match them.
• 44:18
  [SPEAKER_01]: No, that you're outfit that you were today, actually.
• 44:20
  [SPEAKER_01]: I love the outfit.
• 44:22
  [SPEAKER_00]: It doesn't film great though.
• 44:23
  [SPEAKER_01]: Right, exactly.
• 44:24
  [SPEAKER_01]: Because it's a really like becoming skirt, that's floor length, no, no, you look great.
• 44:29
  [SPEAKER_00]: I, I like just picture it in the camera.
• 44:31
  [SPEAKER_00]: It's like I don't want to.
• 44:34
  [SPEAKER_00]: Okay, with sides.
• 44:37
  [SPEAKER_00]: alternating between roasted sides and sides in a frying pan, just kind of adds variation.
• 44:44
  [SPEAKER_00]: So like roasted sweet potatoes are always a win, getting little baby potatoes and doing garlic, garlic salt and butter and roasting those is a win, bacon brussels are a win.
• 44:54
  [SPEAKER_00]: And those take a little bit more effort, but just chopping up bacon and putting it on brussels sprouts and then at the end broiling Parmesan cheese on there and then drizzling like balsamic and
• 45:08
  [SPEAKER_00]: That's really good.
• 45:08
  [SPEAKER_01]: It is really good.
• 45:10
  [SPEAKER_01]: Yeah, spare gas like yeah, and then fried as spare I guess with like lemon juice or green beans with lemon juice those are like more fresh Yes, yeah, and that's something that I'm really grateful because you even brought up the potatoes You already mentioned the pasta and the rice
• 45:23
  [SPEAKER_01]: The sweet potatoes change it up like sweet potatoes to little red potatoes to like golden potatoes to like full um like what do you call them like the bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass bass
• 45:46
  [SPEAKER_00]: Yeah, so you could take the same exact meal basically, add a different side, add a different bread, add a different salad, and it's like you didn't actually, it just like pair the same things in a different way, and everyone's like, wow, this is a fresh new meal.
• 45:59
  [SPEAKER_00]: Mama cares, but it didn't take a lot of Mama's energy.
• 46:06
  [SPEAKER_00]: cooking this way is very easy, I guess.
• 46:10
  [SPEAKER_00]: And the other thing is just having like two or three go-to salads, like maybe a balsamic salad with berries or strawberries or pears or, you know, fruitier with some nuts in it, and then mixing up the cheeses.
• 46:23
  [SPEAKER_00]: Again, fed up, go-cheese, throwing a different cheese.
• 46:26
  [SPEAKER_00]: That would be like one variation of a salad that can go a few different ways.
• 46:29
  [SPEAKER_00]: Or a green salad.
• 46:31
  [SPEAKER_00]: of maybe a more Italian dressing or a Caesar salad or like a blue cheese salad.
• 46:37
  [SPEAKER_00]: And most salads you can turn into wedges or chop them.
• 46:42
  [SPEAKER_00]: And so that adds variation too.
• 46:44
  [SPEAKER_01]: I agree.
• 46:44
  [SPEAKER_01]: Well, I think even the base of the salad, you can have spinach, you can have an oregano, but I really like it.
• 46:51
  [SPEAKER_00]: I really like it.
• 46:52
  [SPEAKER_00]: I really like it.
• 46:52
  [SPEAKER_00]: Yeah, we did that.
• 46:53
  [SPEAKER_01]: You can do like a spring mix, those boxes, you know, that you can get the grocery or a Costco, or you could do the whole romaine, like you can really change up the types of greens that you're doing and that keeps the salad very interesting.
• 47:03
  [SPEAKER_00]: Yeah, so you don't have to, like I just have a few salads in my head and I would like to get more creative with salads.
• 47:09
  [SPEAKER_00]: I love going to someone's house and be like, whoa, this salad is so good.
• 47:12
  [SPEAKER_00]: Um, with persimmons or, you know, avocado, there, there's just so many different good types of salads.
• 47:19
  [SPEAKER_00]: Um, and it's really easy to make up dressings.
• 47:22
  [SPEAKER_00]: for salads.
• 47:23
  [SPEAKER_00]: Something else is, I guess, every once in a while we bake pizzas, and there's lots of different variations for pizzas, and you can always, I love to pile of rouglas with pepper and cheese and a little olive oil and salt and crunch that together and put that on pizza.
• 47:41
  [SPEAKER_00]: Pizza?
• 47:42
  [SPEAKER_00]: It's kind of like your salad, pizza.
• 47:44
  [SPEAKER_00]: That's really good.
• 47:45
  [SPEAKER_00]: And then kale salads, which I have not done kale for a while.
• 47:48
  [SPEAKER_01]: Yeah, but we did that for a while, yep.
• 47:49
  [SPEAKER_00]: I like that really obsessed with kale again, I think I kind of would eat every one on kale.
• 47:54
  [SPEAKER_00]: Or something that takes more time is a quinoa salad.
• 47:57
  [SPEAKER_00]: But that quinoa and kale lime juice sauteed black beans.
• 48:01
  [SPEAKER_00]: That's good.
• 48:02
  [SPEAKER_00]: I need to make that again.
• 48:03
  [SPEAKER_01]: And now when store is good, we can have that three, four, five days.
• 48:06
  [SPEAKER_00]: Yeah, feta cheese, almonds.
• 48:09
  [SPEAKER_00]: Um, yeah, that's a good one.
• 48:11
  [SPEAKER_00]: So anyways, that's, oh, one last thing, why is this getting long?
• 48:17
  [SPEAKER_00]: Okay, so think in terms of like salads, get some good sides that you know or always went, get some good meats that are always went, some good salads that are always went, mix them and then, um, breads just always have bread on hand.
• 48:29
  [SPEAKER_00]: And when you cook bread,
• 48:31
  [SPEAKER_00]: or bake bread, make it for two or three days.
• 48:34
  [SPEAKER_00]: And my go-to breads are, again, artisan bread and then flaky biscuits because those can be made immediately.
• 48:41
  [SPEAKER_00]: Those can also be frozen ahead of time and you can just pop them out and then breadsticks and rolls.
• 48:50
  [SPEAKER_00]: And you could serve those for multiple meals, multiple days in a row, have jam one night, open them up and broil them with garlic salt and better one night.
• 48:59
  [SPEAKER_00]: You know, just like you can make them savory or sweet and make people feel like they're getting something different and you aren't breaking your back, making fresh bread every night.
• 49:08
  [SPEAKER_01]: Well,
• 49:09
  [SPEAKER_01]: I love coming home to dinner.
• 49:10
  [SPEAKER_01]: It is, like, I feel so spoiled listening to this and just picturing the last couple years of my life and how well I've eaten.
• 49:19
  [SPEAKER_00]: It has been just about the last couple years.
• 49:21
  [SPEAKER_01]: I've eaten while my whole marriage.
• 49:23
  [SPEAKER_01]: But I mean, we are living in a tent for part of that.
• 49:26
  [SPEAKER_01]: We were, you know, it's so, that's why, like, the last, since moving into our bar and I feel like it's been really consistent.
• 49:32
  [SPEAKER_01]: You were great for that too.
• 49:34
  [SPEAKER_01]: All right, the 10, I can't believe that you made meals every single meal over the wood stove.
• 49:39
  [SPEAKER_01]: That's incredible.
• 49:40
  [SPEAKER_01]: I think we're just a little more limited on the... Oh, yeah.
• 49:43
  [SPEAKER_00]: Yeah.
• 49:44
  [SPEAKER_00]: For sure, for sure.
• 49:48
  [SPEAKER_00]: No, it's been up and down.
• 49:49
  [SPEAKER_00]: And it's fun, though, when you add one new thing, you're cooking repertoire.
• 49:53
  [SPEAKER_00]: When you cook like this, it all of a sudden adds variation to all your meals.
• 49:58
  [SPEAKER_00]: You know, you get one new salad.
• 50:00
  [SPEAKER_00]: And it adds variation.
• 50:01
  [SPEAKER_00]: So one new way to cook a meat adds variation.
• 50:04
  [SPEAKER_01]: That's great.
• 50:07
  [SPEAKER_01]: Thank you, Katie.
• 50:08
  [SPEAKER_00]: Thank you.
• 50:08
  [SPEAKER_00]: Thanks for buying all the groceries for our family.
• 50:10
  [SPEAKER_01]: Oh, yeah, you make very, very grateful.
• 50:13
  [SPEAKER_01]: Folks, talk to you next time.
• 50:14
  [SPEAKER_01]: Bye-bye.