Latest / Family Tree Food Stories / Inaugural Balls: From Washington to Trump, Turtle Soup to Sliders and more!

Transcript

Inaugural Balls: From Washington to Trump, Turtle Soup to Sliders and more! · Family Tree Food Stories

• 0:00
  Nancy May: Hey, Sylvia.
• 0:00
  Happy, inauguration day,
• 0:02
  Sylvia Lovely: Hey.
• 0:03
  Really?
• 0:03
  Oh yeah.
• 0:03
  We'll, but we'll talk about it 'cause it'll last several days in
• 0:06
  advance and several days afterwards.
• 0:09
  So here we are talking about all of this stuff and I thought what we'd do,
• 0:13
  Nancy May, is we would start out by talking about why, why in the world
• 0:19
  do we think talking about inaugural balls and the food served to those
• 0:24
  folks that go to the inaugural balls.
• 0:26
  Um, we won't be going, I guess.
• 0:28
  I guess you're letting me know now you're not going,
• 0:30
  Nancy May: no, I didn't get my invitation this year.
• 0:32
  Sorry.
• 0:33
  Sylvia Lovely: I didn't either, so we're just gonna hang in, but
• 0:36
  here's why it's important.
• 0:37
  It's important because countries are like families, right?
• 0:42
  We have traditions that have gone on since our nation was founded, with George
• 0:47
  Washington dining alone for inauguration.
• 0:50
  Nancy May: That's so sad!
• 0:52
  Sylvia Lovely: know, and I wonder if he forgot those cherries that
• 0:54
  were stored down in this basement that they've dug out there recently.
• 0:58
  But anyway, what I think is, is that it shows us a couple of things.
• 1:02
  One, it shows us how our country has evolved through food, and
• 1:05
  that is very reflective of our.
• 1:07
  Country's personality.
• 1:08
  I mean, turtle soup was a favorite of some of our presidents and, it sounds
• 1:13
  almost like roadkill, you know, squirrels, squirrel soup, But now it's really
• 1:17
  evolved and it not only does that, but it shows you the personality of the incoming
• 1:22
  president and the administration and what we're going to expect, like, well
• 1:28
  done steak, for instance, with ketchup.
• 1:31
  I don't
• 1:31
  know.
• 1:31
  Nancy May: god, right?
• 1:32
  or are they snooty and they only have oh la la, French food?
• 1:37
  Sylvia Lovely: I know.
• 1:38
  Well, Jackie Kennedy, she ushered in French cooking and had, I guess it
• 1:41
  was an uproar, too, having the first French chef, that she brought in to
• 1:46
  the kitchen to fix the fancy foods.
• 1:49
  Nancy May: Well, I thought it was Chester Arthur who brought
• 1:51
  in the first French chef.
• 1:53
  Sylvia Lovely: Who's Chester Arthur?
• 1:54
  I haven't heard of this.
• 1:55
  Nancy May: Chester Arthur was our 21st president
• 1:58
  Sylvia Lovely: Oh, I know, and he's almost forgotten.
• 2:00
  Nancy May: I know, right?
• 2:01
  Sylvia Lovely: Well, there could be a debate about this, because I heard it
• 2:04
  was Jackie, but maybe it was Arthur.
• 2:06
  Nancy May: Well, apparently it was Arthur, and he was a foodie.
• 2:09
  He was second only to Thomas Jefferson of the day, apparently.
• 2:13
  And, although his inaugural dinner was small, he really brought in the
• 2:18
  French chef, to, zing things up.
• 2:21
  But he was also known for loving macaroni pie and with oysters.
• 2:25
  I could like macaroni pie.
• 2:27
  I'm thinking like Velveeta and oysters.
• 2:30
  Probably not Velveeta of the day.
• 2:33
  Sylvia Lovely: Yeah.
• 2:34
  Nancy May: And that's not too French, is it?
• 2:35
  But he liked turtle steaks.
• 2:37
  We're talking about roadkill pie, right?
• 2:38
  Maybe that is French.
• 2:39
  I don't know.
• 2:40
  Sylvia Lovely: Yeah.
• 2:41
  So, all of that was interesting.
• 2:43
  and then, of course, you have the beginnings of, uh, James Madison
• 2:47
  in 1809 started a new tradition.
• 2:50
  It was an inaugural ball with 400 guests.
• 2:53
  And Ice Cream Was Served As A Fancy Dish.
• 2:57
  Nancy May: Dolly Madison, right?
• 2:59
  They brought in the ice cream.
• 3:00
  Sylvia Lovely: Yeah!
• 3:01
  So, there you go.
• 3:03
  Nancy May: it to mama to bring in the ice cream.
• 3:04
  Come on,
• 3:05
  Sylvia Lovely: ha, ha,
• 3:06
  And, you know, there's always kind of a theme, for all of these folks.
• 3:10
  Obama was channeling his inner Lincoln when he served Roasted
• 3:13
  Pheasant and Duck Breast.
• 3:16
  Kennedy, All Things New England, of course.
• 3:18
  And, in the beginning, game was really popular, like pheasant,
• 3:22
  squirrel, again, turtle soup.
• 3:24
  Turtles, they were endangered species back then, right?
• 3:28
  Yeah, turtles,
• 3:29
  Nancy May: I didn't realize that they were endangered
• 3:31
  Sylvia Lovely: influenced by Native American culture,
• 3:33
  all of that sort of thing.
• 3:34
  So, our inaugural balls, and the foods that they had.
• 3:38
  Oh, Chester Arthur, oh, I have down that he was into Rhode Island eel.
• 3:43
  You should know about
• 3:44
  this,
• 3:44
  Nancy May: ew, you know, it's not too bad on sushi when it's
• 3:50
  cooked, but even still, yes.
• 3:52
  Well, and then you had Martin Van Buren who liked his whiskey and, well, he
• 3:57
  had what they call, I would call the little man disease or Napoleon complex.
• 4:01
  He was only five foot six inches tall.
• 4:03
  Did you know that?
• 4:04
  Sylvia Lovely: Now don't you pick on a shorties.
• 4:07
  Have you seen pictures of me with
• 4:09
  people?
• 4:09
  Nancy May: Yeah, okay, it's bringing out the platforms.
• 4:12
  Platform sneakers, Darlene, right?
• 4:14
  There we go with Darlene.
• 4:16
  Oh, and Ulysses, S.
• 4:17
  Grant.
• 4:18
  So, interestingly enough, I found some pictures.
• 4:21
  I don't know, it was, must be a great great grandfather, that,
• 4:24
  he had pictures in our family.
• 4:27
  Treasures, Storage of Ulysses S.
• 4:30
  Grant in the Field.
• 4:31
  So that's pretty cool.
• 4:33
  But he was a fan of, like, the old basic foods as turkey and everything
• 4:37
  he ate on the battlegrounds.
• 4:38
  It seems like that was his thing.
• 4:40
  But he also had, he was known to have a mania for, rice pudding.
• 4:46
  I cannot stand, ugh,
• 4:48
  Sylvia Lovely: do you
• 4:48
  like
• 4:48
  it?
• 4:49
  Nancy May: rice pudding, bread pudding.
• 4:50
  It's something about, like, mushy
• 4:51
  stuff.
• 4:52
  It just, yuck.
• 4:53
  Not my thing.
• 4:54
  Sylvia Lovely: And bread pudding is so popular up here.
• 4:57
  It's a stapler staple stapler.
• 4:59
  A staple dish at Keeland, which is a race course that's right next door to us.
• 5:04
  Yeah.
• 5:04
  Bread pudding with
• 5:05
  bourbon sauce.
• 5:06
  Nancy May: Well, maybe I might like it with bourbon sauce.
• 5:08
  Sylvia Lovely: Yeah, you can, you know, everything here has bourbon
• 5:10
  somehow involved with all of that.
• 5:14
  So yeah, so that's kind of a brief history of the foods and how we
• 5:18
  celebrated our Inaugural Balls.
• 5:20
  And now we're facing yet another one coming up on January
• 5:23
  Nancy May: are.
• 5:24
  Yeah.
• 5:25
  It's going to be interesting to see what comes from that.
• 5:28
  But, before we go there, let me quickly ask you, you've been to an
• 5:31
  inaugural ball before, too, haven't you?
• 5:33
  Sylvia Lovely: have, but you know, it almost seems like a blur.
• 5:35
  I can't remember.
• 5:37
  All I remember is being in a fancy dress and watching.
• 5:41
  I was there for Clinton's, I think, and you said you
• 5:43
  were there, too.
• 5:44
  We might have been in the same room.
• 5:45
  Nancy May: I was there for Clinton, for the Connecticut, Rhode Island,
• 5:47
  and Massachusetts ball, which was rather, I would say, mm, it
• 5:51
  felt more like a frat party.
• 5:52
  It wasn't what I would call a
• 5:54
  ball.
• 5:54
  Sylvia Lovely: Well, that would fit it would kind of fit the personality, right?
• 5:57
  Hey, Clinton had 14 balls.
• 6:01
  Obama had ten.
• 6:04
  Now, does it, yeah, does it tell you, and these are official balls, and the
• 6:09
  difference being that official ones are the ones by the The Inaugural Committee.
• 6:14
  No, the states have their own.
• 6:15
  Like, Kentucky has the bluegrass, but, this one is, interesting because, this
• 6:20
  is a committee that's appointed, not surprisingly, by the president, the
• 6:25
  incoming president, so they plan the balls, and in 2017, which is the only
• 6:30
  thing we had to go on with Trump, right?
• 6:32
  He had three.
• 6:33
  The Inaugural Committee.
• 6:33
  Yeah, three balls.
• 6:34
  One was to salute, yeah, to salute veterans, and I can't remember the other
• 6:38
  two, but yeah, it's kind of interesting
• 6:40
  Nancy May: well, but the different states I think are designed
• 6:43
  as fundraisers, aren't they?
• 6:45
  Or
• 6:45
  is,
• 6:45
  oh sure, yeah.
• 6:46
  they are.
• 6:47
  they
• 6:48
  Ours was cheap.
• 6:49
  Sylvia Lovely: my friend is going to the Bluegrass Ball, and that's 550.
• 6:54
  And, yeah, so, but you know what?
• 6:57
  That's probably cheap by the time the scalpers get going.
• 7:01
  What do
• 7:01
  you think?
• 7:02
  Nancy May: Well, I think?
• 7:03
  yeah, I think we paid something like, um.
• 7:07
  It was like 350 a ticket or something like that.
• 7:09
  And they say you're not supposed to have to pay there, but it was
• 7:13
  definitely, it was a cash bar.
• 7:15
  And then if you wanted food after that, there was like a really bad
• 7:21
  I would call it Hamburger Helper.
• 7:24
  It was being served for another 75 and they'd, uh uh, you know what, I thought
• 7:29
  there, there's a little bit more class in a presidential ball than that.
• 7:32
  but yeah, no, no, and my experience with Gayle King, which you know
• 7:35
  about, which we won't go there.
• 7:37
  Sylvia Lovely: Oh, I know, ah,
• 7:40
  Nancy May: I don't like her now.
• 7:41
  That's for
• 7:41
  Sylvia Lovely: neither do I.
• 7:43
  But it's an interesting one.
• 7:45
  I'm
• 7:45
  tempted.
• 7:46
  Nancy May: Yeah, so let's take a break right there.
• 7:48
  and then we'll come back and talk about our current presidential
• 7:52
  election and our ball.
• 7:54
  Sylvia Lovely: Sounds great.
• 8:06
  Nancy May: So welcome back to, our discussion and research
• 8:09
  about well, presidential balls.
• 8:12
  And we've got one coming up real soon, January 20th.
• 8:16
  That's kind of interesting.
• 8:17
  Before we go there, Sylvia, did you know that, I think it was in 19 That there was
• 8:24
  a whole new ratification that actually changed the date of the inauguration
• 8:31
  from March 4th to January 20th.
• 8:34
  Sylvia Lovely: Wow.
• 8:35
  That is interesting.
• 8:36
  Yeah.
• 8:36
  You told me that story.
• 8:37
  Tell us all that story again, because it's very interesting.
• 8:41
  My first theory was your first theory.
• 8:43
  Nancy May: my first theory was that it happened way back in colonial
• 8:47
  times because it took forever for, presidents to get elected.
• 8:49
  To Washington, well, um, I think the first White House was actually
• 8:54
  in New York, not in Washington, D.
• 8:55
  C., so it was a travel thing, but even still, that's not necessarily the case.
• 9:01
  Congress had actually stated that it would be April 4th to allow for the
• 9:05
  timely transition of different parties or the, new president coming in.
• 9:10
  But they found that the time between early part of the year to March 4th, and
• 9:15
  basically the president became a lame duck over, over a three month period.
• 9:21
  So they decided that maybe they can try and get rid of that and, increase
• 9:26
  the efficiency of how the new, administration comes in and That's
• 9:30
  sort of the, the Cliff Notes version.
• 9:32
  Sylvia Lovely: Yeah, but I would have thought, and the other thing being
• 9:35
  January weather and
• 9:37
  Nancy May: Right?
• 9:37
  The cold, right?
• 9:39
  Sylvia Lovely: yeah, And Cause I guess there've been a couple of,
• 9:42
  wasn't there an inauguration where president got pneumonia and died?
• 9:46
  I can't
• 9:46
  Nancy May: Ooh, I
• 9:47
  Sylvia Lovely: was.
• 9:48
  Nancy May: one,
• 9:48
  but that was before
• 9:49
  Sylvia Lovely: fact check.
• 9:52
  Nancy May: Maybe the White House, should be in Florida,
• 9:54
  but it's cold here this morning.
• 9:56
  It was 41 degrees here in Florida this morning.
• 9:59
  It was chilly, so,
• 10:00
  but even
• 10:01
  Sylvia Lovely: well, January is hit.
• 10:03
  It is here in the north Country, okay?
• 10:06
  Nancy May: but back to inaugural balls and inaugural foods.
• 10:08
  You've got some research on what's going on in our current one with the
• 10:12
  second Trump administration, right?
• 10:14
  Sylvia Lovely: Yeah, Oh, by the way, inaugural luncheon.
• 10:16
  It's also an innovation, that was brought about to include Congress.
• 10:21
  And so I do have a menu for what Trump's served in 2017 at his inaugural
• 10:27
  luncheon, which was Maine lobster and Gulf shrimp with saffron sauce.
• 10:32
  Okay.
• 10:33
  Now we all know there's like this thing about Trump and what he likes to eat.
• 10:37
  Nancy May: Mm hmm.
• 10:38
  Sylvia Lovely: So the second course,
• 10:40
  Angus beef
• 10:42
  Nancy May: Angus
• 10:43
  Sylvia Lovely: dark chocolate and juniper juice.
• 10:46
  Nancy May: What kind of chocolate?
• 10:49
  dark chocolate?
• 10:50
  Sylvia Lovely: And then, Chocolate Soufflé, so there's a lot of chocolate
• 10:53
  going on here, and Cherry Vanilla Ice Cream, so that's just a little preview,
• 10:56
  So fast forwarding, the only ball that we had a set menu that we know of as of
• 11:01
  this conversation, is the All American Ball, which will be on the 18th.
• 11:07
  Nancy May: Hot dogs.
• 11:08
  Sylvia Lovely: no,
• 11:09
  it's a
• 11:10
  fancy menu.
• 11:11
  It's a
• 11:11
  Nancy May: Oh, so it's cocktail weenies then.
• 11:13
  Okay.
• 11:14
  Sylvia Lovely: Yeah.
• 11:16
  Yeah, you're, you're doing like me.
• 11:17
  You're kind of trying to guess, but we'll get to the guessing part at the end here.
• 11:21
  but, I don't know that I can pronounce this, but this is the 650 ticket.
• 11:27
  Okay.
• 11:28
  Now, these are, I don't know if American, All American Ball is, I think.
• 11:34
  And they said most of the official balls will actually be on the 20th,
• 11:37
  And that's where The
• 11:39
  Nancy May: The day of
• 11:40
  Sylvia Lovely: appear.
• 11:41
  Yeah, at people.
• 11:42
  But anyway, here's the All American Ball, and it's $650 for a VIP mixer
• 11:47
  from six to eight with a full buffet.
• 11:50
  Now I gotta just take a moment.
• 11:52
  All right.
• 11:52
  Serving a buffet at a huge event.
• 11:56
  I have a personal nightmare with that.
• 11:58
  I was heading up an organization and I was hosting a thousand
• 12:02
  people for dinner at a local hotel.
• 12:05
  This was several years ago, And it was only at that time that, you know, you go
• 12:10
  into a restaurant, it's always chef driven now, and it's local ingredients and stuff.
• 12:15
  It was not heard of at that time, and yet I had paired up, and some of our
• 12:19
  listeners may know of Wendell Berry.
• 12:21
  He is a big proponent of community and locally sourced food,
• 12:25
  And he and I were tight, we were best friends, and he said, Why
• 12:28
  don't you do a local foods buffet?
• 12:31
  Why not?
• 12:32
  I said.
• 12:33
  I had a budget, So I had my thousand people there.
• 12:36
  The hotel fought me every step of the way.
• 12:38
  It was a Hyatt, fought me every step of the way.
• 12:41
  So we know what they did.
• 12:42
  What are they going to do?
• 12:43
  They're going to charge me more, right?
• 12:44
  Nancy May: course.
• 12:45
  Sylvia Lovely: It was huge.
• 12:47
  And I would watch these plates go by and these, and these are local
• 12:51
  elected officials, so I guess maybe they never eaten there or something.
• 12:54
  I don't know.
• 12:54
  Nancy May: they piled like three miles
• 12:56
  Sylvia Lovely: Oh my gosh.
• 12:58
  And then the, the hotel kept bringing out food.
• 13:00
  Bringing out food.
• 13:01
  Do you
• 13:01
  want us to bring more food?
• 13:02
  And anyway, I got called on the carpet, Nancy, I don't get called
• 13:05
  on the carpet very often, but I did.
• 13:08
  And my folks were not too happy with me.
• 13:11
  I mean, it went way over budget.
• 13:13
  Anyway, that was what Lincoln did.
• 13:15
  Lincoln had a big chaotic buffet at midnight.
• 13:19
  He kept putting people off, putting them off, and then it was just chaos.
• 13:23
  People were in food fights.
• 13:24
  Nancy May: Or maybe he just waited till midnight, hoping that the rest of
• 13:27
  the crowd would go down so he didn't have to pay for everybody's dish.
• 13:30
  that would be my theory.
• 13:32
  Sylvia Lovely: let's get back to the All American ball.
• 13:34
  Uh, black truffles, Sochi.
• 13:37
  So what?
• 13:38
  Sochi.
• 13:39
  See, See, S-A-C-C-H-E-T-T-I with light cream sauce and shaved asparagus.
• 13:46
  Right now truffle.
• 13:48
  I don't like truffles.
• 13:49
  Nancy May: Oh, I like them, but
• 13:51
  Sylvia Lovely: sauce.
• 13:52
  truffle smells, well, if it's on french fries and stuff, the sauce smells like,
• 13:57
  my husband just can't even be in the same room right.
• 13:59
  Rigatoni Bolognese with shaved
• 14:02
  parmesan and fresh basil.
• 14:03
  Nancy May: sounds good.
• 14:04
  Sylvia Lovely: Yeah, you said you love it.
• 14:06
  Penne Caprese Style, Best Caprese.
• 14:08
  You said you had one in sorrento, Italy.
• 14:10
  Yeah.
• 14:10
  Penne Caprese Style, Best Caprese.
• 14:11
  You said you had one in
• 14:11
  Nancy May: Well, I, I did.
• 14:13
  I'll let you finish your story
• 14:15
  Sylvia Lovely: Yeah, that'd be great.
• 14:16
  And then a slider station.
• 14:17
  Okay, now we're back to it.
• 14:20
  Oh,
• 14:20
  Nancy May: Trump and Clinton I think would do very well at that one,
• 14:22
  Sylvia Lovely: I think they would, you know, other than politics, they'd
• 14:25
  get along just fine, wouldn't they?
• 14:28
  that was always the lore about Clinton, too, is that he would have to stop
• 14:31
  at every McDonald's under the guise, of course, of greeting the customers.
• 14:36
  Nancy May: Well, now he's a vegan
• 14:37
  Sylvia Lovely: Yeah.
• 14:38
  Yeah,
• 14:39
  big time.
• 14:39
  Yeah, Okay, So there's a gold ticket, too, for 350.
• 14:43
  But, you know, I don't think these price tags really mean a whole lot,
• 14:47
  Nancy May: Depends upon whose wallet you're talking about.
• 14:50
  Sylvia Lovely: well, I think that they probably get scalped
• 14:52
  for a whole lot more, right?
• 14:54
  Nancy May: so, right?
• 14:54
  Sylvia Lovely: Yeah, yeah, yeah, yeah.
• 14:56
  So,
• 14:56
  anyway,
• 14:57
  Nancy May: So that's kind of interesting.
• 14:58
  So the bolognese.
• 14:59
  Oh my god.
• 15:00
  I have, it seems like for years I was on the hunt for the best bolognese.
• 15:05
  This is not, like, this is true bolognese.
• 15:07
  This is not spaghetti with meat sauce.
• 15:09
  But You know,
• 15:10
  Sylvia Lovely: true Bolognese?
• 15:12
  Nancy May: well, I would say, well, spaghetti meat sauce is what
• 15:15
  kind of I make with, with spittini flavoring, which is really funny.
• 15:19
  So spittini is a, spice packet, I would say, that was made by
• 15:25
  Lowery's , which is a Canadian company, like a, like a McCormick's,
• 15:28
  Sylvia Lovely: it on the counters, yeah.
• 15:29
  Nancy May: And for years, that's what my mom made.
• 15:32
  She'd make, the spaghetti sauce, well, the tomato sauce, the chopped tomatoes,
• 15:36
  the, she didn't even put wine in and she just put this, this spaghetti in there.
• 15:41
  And one year, Oh God, this is, I would say probably about 10 years
• 15:45
  ago, I was down visiting my aunt who was over in the Orlando area.
• 15:49
  And she said, we should go out for, spaghetti.
• 15:51
  She knew the best place to go.
• 15:52
  And I said, great.
• 15:53
  She says, by the way, does yours mom still use Spatini to make?
• 15:58
  Spaghetti sauce.
• 15:59
  I said, no, good mom doesn't make spaghetti sauce anymore.
• 16:02
  I make it.
• 16:03
  And yes, it's spittini and I couldn't find
• 16:05
  it anywhere.
• 16:06
  So I found it online because they don't manufacture it for the grocery store.
• 16:10
  The only place I can get it is, well, online, but it's in
• 16:14
  packets of like one pound packets.
• 16:15
  So I usually buy two and it lasts me for like five years.
• 16:18
  And it's, it's pretty fun.
• 16:21
  S P A T I N I
• 16:24
  Sylvia Lovely: And it's just a, a gathering
• 16:25
  Nancy May: just all the, it's like a, a spice blend, right?
• 16:29
  It's, it's got everything
• 16:31
  in there.
• 16:31
  It's
• 16:31
  Sylvia Lovely: very authentic, huh?
• 16:32
  Nancy May: very authentic.
• 16:34
  Well, with a name like Sputini, how could it not be authentic, But, but it's good.
• 16:39
  Of course, I always doctor my, my meat sauce up with.
• 16:43
  A half a bottle of red wine, it seems
• 16:46
  Sylvia Lovely: that's a very common thing.
• 16:48
  I'm getting ready to make beef stew.
• 16:50
  what a wintry kind of thing, right?
• 16:52
  And my son deposited a fourth of a cow in my freezer out in the garage.
• 16:58
  Yeah, yeah.
• 16:59
  He buys a cow.
• 17:00
  He buys half a cow, and they can't eat it all, so I mean, I'm like,
• 17:04
  Nancy May: is that a cow or is that a bull?
• 17:05
  You could say that's a lot of bull or is that a lot of cow?
• 17:07
  I don't know.
• 17:09
  Sylvia Lovely: Anyway, it's all laying there, and we don't eat a
• 17:11
  lot of beef, but in the winter, with the snow on the ground, beef stew?
• 17:15
  Yeah,
• 17:16
  Nancy May: So, I have a quick recipe for beef stew.
• 17:18
  I mean, as long as we're talking American foods.
• 17:20
  Really easy and funny story is that, I would make this in the fall and
• 17:25
  we'd make the beef stew and put it in a pumpkin, hollow with the pumpkin,
• 17:30
  warm up the pumpkin and then serve it as like the dish, the terrine.
• 17:34
  I always did that with friends and family and one year, we had some friends who,
• 17:38
  uh, We would go apple picking with, and they said they had some colleagues
• 17:41
  that are coming in from Germany.
• 17:42
  Could they come with us?
• 17:43
  Absolutely.
• 17:44
  So the Germans came, never been apple picking in New England, and
• 17:48
  we came back to our back porch, and I made this beef stew and put it
• 17:51
  in, and they were like so excited.
• 17:53
  And this was just, I think, just after Bob and I had gotten married, and we're
• 17:57
  in this little garage apartment in the back deck, and Out from the backyard
• 18:01
  comes this deer walking through, and we're eating this beef stew in this
• 18:04
  pumpkin, just been apple picking, and these, the Germans are, like, amazed.
• 18:09
  And then one guy says, My wife would love this, would love this recipe.
• 18:14
  How do you make it?
• 18:16
  And I said, Do they have Campbell's?
• 18:18
  Onion soup, French onion soup.
• 18:21
  Sylvia Lovely: I love those things.
• 18:23
  Nancy May: So you brown off your beef, and you put all your vegetables in the
• 18:25
  pot, and then you take a, well, you can use Progress or whatever brand you want,
• 18:30
  but the French onion soup, you put it in the pot and you fill that, can up
• 18:34
  with, the red wine, you dump it in the pot and as many things of liquid that
• 18:38
  you want, and then just throw it in a slow cooker and let it go, but it's
• 18:42
  the onion soup with the red wine that.
• 18:45
  makes it work,
• 18:45
  Sylvia Lovely: love
• 18:46
  that.
• 18:48
  Nancy May: cool.
• 18:49
  Sylvia Lovely: yeah, I probably won't go that far.
• 18:51
  Can't find a pumpkin this time of year, but anyway, yeah, and it's,
• 18:53
  it's
• 18:53
  freezable.
• 18:54
  You know, that's,
• 18:55
  that's also good
• 18:56
  Yeah,
• 18:56
  Nancy May: Yup.
• 18:56
  And caprese salad.
• 18:58
  Oh my God.
• 18:59
  That's so, but it's penne.
• 19:00
  It's like, I don't like, do you like pasta in your caprese salad?
• 19:04
  Sylvia Lovely: No,
• 19:05
  Nancy May: No, it's like, it's tomatoes and, and mozzarella.
• 19:08
  And if you don't like, I don't need pasta in it.
• 19:09
  So I think that's rather de classe.
• 19:12
  Sylvia Lovely: Yeah, well, we won't, we won't even fool with that, will we?
• 19:16
  Nancy May: Yeah.
• 19:17
  Sylvia Lovely: anyway, I love the slider station and I love
• 19:19
  Nancy May: and there's an open bar, of course.
• 19:20
  Right.
• 19:21
  I think you need
• 19:21
  that in Washington these
• 19:23
  Sylvia Lovely: I think so.
• 19:24
  Nancy May: you're on.
• 19:25
  Right.
• 19:26
  Sylvia Lovely: I think so.
• 19:27
  So, did you want to add anything to that?
• 19:29
  Because I was gonna end with, what are we gonna do?
• 19:32
  What's this president going to have on that menu for his official
• 19:36
  ball?
• 19:36
  And, and what
• 19:37
  about our Vice President, Vance?
• 19:39
  Nancy May: Well, yeah, let's, hear, let's hear what's going on.
• 19:42
  Sylvia Lovely: Well, you know, Vance is a meat and potatoes guy, I always heard.
• 19:45
  And if he grew up in Eastern Kentucky, I mean, who knows?
• 19:48
  There might have been an occasional squirrel or, you know, something.
• 19:52
  You never know.
• 19:53
  You never know.
• 19:54
  I won't, I won't, start rumors.
• 19:55
  But anyway, What was interesting is that he is now married to a woman who is Hindu.
• 20:02
  And, funny side story about a Hindu, uh, Mo, Mo, Moda, uh, in
• 20:08
  India, the, had the guy of India.
• 20:11
  He is promoting Hinduism, and it's a growing religion, but there's
• 20:15
  a lot of frustration chafing.
• 20:18
  You know why?
• 20:19
  Because people are getting tired of the cows.
• 20:22
  They can't
• 20:23
  do
• 20:23
  anything about the
• 20:24
  cows
• 20:25
  Yeah, yeah, yeah.
• 20:27
  Nancy May: you can't like, off a
• 20:28
  Sylvia Lovely: you cannot.
• 20:29
  It's like, I mean, you get arrested, and so they're everywhere, and
• 20:33
  they're proliferating, and I just wondered if Vance has a cow in his
• 20:36
  house or in his backyard, you know?
• 20:38
  Nancy May: but I've had a cow every now and then.
• 20:40
  Not in my house,
• 20:41
  Sylvia Lovely: Yeah, I know, I know, I know.
• 20:43
  I've had a few cows along the way too, but
• 20:46
  Nancy May: dude, right?
• 20:47
  Sylvia Lovely: So anyway, there's that.
• 20:49
  So I don't know what Vance is up to, but we're going to try to find out.
• 20:52
  I've got some surveillance going on of the inaugural events
• 20:56
  Nancy May: Well, if his wife is Hindu, then she's predominantly vegetarian.
• 20:59
  Is that correct?
• 21:00
  So maybe he's hiding the cow in the back freezer just in case.
• 21:05
  Sylvia Lovely: and so anyway, I thought also it might be a little fun.
• 21:08
  Okay.
• 21:09
  Bear with me.
• 21:11
  What's the Panamanian dish, you know?
• 21:13
  What do they eat in Panama?
• 21:15
  You get it?
• 21:16
  He's talking about Panama a lot, you know, so maybe okay.
• 21:19
  So rice and beans, seafood, you know, it's there in the, yeah, yeah, yeah, yeah, but
• 21:25
  the more interesting one was Greenland.
• 21:28
  Also being talked about a lot, And the dish is a soup called
• 21:32
  Suat, Suat, S U A A S A T.
• 21:37
  It's a soup made of seal meat, or whale, or reindeer, seabirds.
• 21:43
  Nancy May: I was going to say a lot of lard, you know, suat, right?
• 21:46
  It sounds like, right?
• 21:47
  Ooh,
• 21:47
  Sylvia Lovely: Suat.
• 21:48
  Nancy May: it sounds kind of greasy and disgusting,
• 21:50
  but you
• 21:50
  know,
• 21:51
  Sylvia Lovely: of those will
• 21:51
  appear.
• 21:51
  Who knows?
• 21:52
  Nancy May: think, you know,
• 21:53
  Greenland, I was thinking maybe like snow cones.
• 21:55
  Sylvia Lovely: Yeah.
• 21:56
  Anyway, that's in the
• 21:57
  news a lot,
• 21:58
  too,
• 21:58
  Nancy May: Or Canada.
• 21:59
  Upper U.
• 22:00
  S.
• 22:02
  Sylvia Lovely: So, who knows?
• 22:03
  the next four years.
• 22:04
  We'll learn a lot more about food.
• 22:06
  Nancy May: Maybe fondue will be on the Inaugural
• 22:09
  Sylvia Lovely: Yeah.
• 22:09
  Nancy May: Waves.
• 22:09
  If Canada is involved, you just never
• 22:11
  Sylvia Lovely: You never know.
• 22:13
  I love this country,
• 22:15
  as
• 22:15
  I
• 22:15
  say.
• 22:17
  Nancy May: we are definitely a melting pot of food and good food
• 22:21
  and a few sliders along the way.
• 22:23
  Sylvia Lovely: Of
• 22:23
  course.
• 22:24
  Nancy May: And an open bar doesn't hurt,
• 22:26
  for
• 22:26
  Sylvia Lovely: Yeah, yeah, yeah, yeah, I can handle that.
• 22:28
  I'm a good old hamburger.
• 22:30
  That might be on my menu with this cold weather.
• 22:32
  I don't know.
• 22:34
  Nancy May: So, what would you top off the Inaugural Ball as far as a dessert if you
• 22:40
  were going this year and making the menu?
• 22:42
  What would you do?
• 22:44
  Sylvia Lovely: ah, something.
• 22:45
  No, I don't know.
• 22:46
  See, Trump.
• 22:48
  Let me see.
• 22:48
  What's something from Eastern Kentucky?
• 22:51
  To Celebrate Vance.
• 22:53
  I keep doing that.
• 22:54
  I keep saying that.
• 22:55
  I want to find out what he likes.
• 22:58
  But, You know, you've caught me, you've stumped me.
• 23:02
  I like chocolate, and I like chocolate sundae.
• 23:05
  So an ice cream bar, go back to our roots, right?
• 23:08
  Ice cream is a fancy dish.
• 23:10
  But this time you do it yourself, and you can make it as pretty as you want.
• 23:13
  One of those chocolate, you know, those fountains.
• 23:16
  Yeah,
• 23:17
  fountain.
• 23:17
  Okay, that's it.
• 23:18
  That's my
• 23:18
  answer.
• 23:19
  What about you?
• 23:20
  Nancy May: Well, and pork is big in Kentucky, isn't it?
• 23:22
  Sylvia Lovely: yeah,
• 23:23
  Nancy May: So, I'm thinking what you should probably do is, since you
• 23:26
  like chocolate fountains, how about, chocolate covered bacon on top of your
• 23:29
  Sylvia Lovely: yeah, and bacon on top of ice cream
• 23:32
  and, like for instance, I'll tell you, I'll tell you what's
• 23:35
  really good is like a piece of ham
• 23:38
  with syrup on it.
• 23:39
  Nancy May: ooh, yeah.
• 23:41
  Sylvia Lovely: is
• 23:41
  really good.
• 23:43
  Nancy May: and if we're talking Florida, so I'm learning a little
• 23:46
  bit about Florida cuisine here.
• 23:48
  And there there is such a thing as gator meat that
• 23:50
  Sylvia Lovely: Oh yeah,
• 23:51
  Nancy May: the
• 23:51
  menu.
• 23:52
  Yeah,
• 23:52
  you
• 23:53
  Sylvia Lovely: restaurant.
• 23:54
  Nancy May: know, somehow it just doesn't do anything for me.
• 23:56
  But, I would say a a little gator sausage on the side, or a gator
• 24:01
  steak, or boa, boa constrictor.
• 24:04
  That's the other things that are big down here in Florida.
• 24:06
  They're trying to get rid of them.
• 24:07
  They have over,
• 24:08
  overcome the Everclades.
• 24:09
  Yes, so maybe a little snake.
• 24:12
  So that also might be appropriate for a
• 24:17
  Sylvia Lovely: maple syrup on it.
• 24:19
  You know, that is a taste that's growing is the sweet and sour,
• 24:23
  Nancy May: That's true.
• 24:24
  That's
• 24:24
  Sylvia Lovely: ice
• 24:24
  cream.
• 24:24
  Yeah, Yeah, yeah, yeah,
• 24:27
  Nancy May: So, no matter what your, political affiliation, it's an interesting
• 24:31
  discussion to decide what you're going to have, maybe, at home for an
• 24:35
  inaugural pseudo ball, maybe a mock ball.
• 24:39
  And that might be fun to do.
• 24:40
  So, um, I'm not sure what we'll do, or if we'll do anything at all.
• 24:44
  I'll probably sleep in.
• 24:46
  But it's Monday.
• 24:47
  I'll probably
• 24:47
  be up early.
• 24:48
  Yeah.
• 24:49
  Sylvia Lovely: a glass,
• 24:49
  Nancy May: I'll raise a glass, to our country, to good health,
• 24:53
  food, good memories, and good
• 24:54
  stories.
• 24:55
  Sylvia Lovely: Sounds
• 24:55
  good to
• 24:55
  me.
• 24:56
  Nancy May: there's a lot more in store with Family Tree Food and Stories.
• 24:59
  And, yes, even maybe with your own election dinner at home.
• 25:03
  Take care.
• 25:04
  We'll see you soon.
• 25:05
  And we'll hear you
• 25:05
  soon.
• 25:06
  Bye bye.
• 25:07
  Sylvia Lovely: Goodbye.