Latest / Dishing with Stephanie's Dish / Live with Stephanie Hansen

Transcript

Live with Stephanie Hansen · Dishing with Stephanie's Dish

• 0:00
  SPEAKER_02: Hi, guys.
• 0:01
  SPEAKER_02: It has been a minute since I have done a live Substack,
• 0:06
  SPEAKER_02: and I've been
• 0:07
  SPEAKER_01: thinking about different ways to engage with the audience here.
• 0:13
  SPEAKER_02: And I really should have a microphone on, so I'll remember to do that next time.
• 0:19
  SPEAKER_02: But one of the things that I thought
• 0:21
  SPEAKER_02: that I might try doing is just doing what everybody does,
• 0:25
  SPEAKER_02: which is cooking dinner, right?
• 0:27
  SPEAKER_02: So I'm going to just cook a meal with you.
• 0:30
  SPEAKER_02: Just a quick dinner.
• 0:31
  SPEAKER_02: It's a little pasta dish, and I'm going to tell you a little story about how we're doing it.
• 0:36
  SPEAKER_02: I'm also drinking this Brunner Vertliner, and it is by Loimer, Lois, you can see that.
• 0:45
  SPEAKER_02: My friend Leslie Miller has a wine store in Minneapolis called Sip and Bloom,
• 0:51
  SPEAKER_02: and she has a wine subscription.
• 0:54
  SPEAKER_02: In every quarter, she picks six bottles of wine for me, and you can rate them.
• 1:00
  SPEAKER_02: I usually don't because I'm lazy,
• 1:02
  SPEAKER_02: but she picks the best wines and she gets small local purveyors.
• 1:07
  SPEAKER_02: So that is the wine I'm drinking tonight.
• 1:09
  SPEAKER_01: What we are making for dinner is something that I am just whipping up here.
• 1:17
  SPEAKER_02: And I'm going to give you the story of it.
• 1:19
  SPEAKER_02: So you know that I have this TV show, Taste Buds with Stephanie.
• 1:23
  SPEAKER_02: And yesterday we recorded a holiday episode.
• 1:26
  SPEAKER_02: And one of the things we made was these goat cheese pots that have goat cheese
• 1:33
  SPEAKER_02: in them, olive oil, seasonings.
• 1:36
  SPEAKER_02: We have a cute little holiday tag on there.
• 1:38
  SPEAKER_02: And one of the things you can do with them is make a pasta sauce with it.
• 1:42
  SPEAKER_02: So I was like, hey,
• 1:44
  SPEAKER_02: I will just show the audience that I'm going to do this if something that we make.
• 1:49
  SPEAKER_02: So I'm just going to start with my handy burner here.
• 1:51
  SPEAKER_02: I wish I had like a stove that faced you, but I don't.
• 1:56
  SPEAKER_02: So we use my weird little camp stove, but it gets the job done.
• 1:59
  SPEAKER_01: So inside this herb
• 2:02
  SPEAKER_02: marinated goat cheese pot,
• 2:03
  SPEAKER_02: and you can find this recipe at stephaniesdish.com.
• 2:07
  SPEAKER_02: For the goat cheese, it's just olive oil and some seasoning.
• 2:11
  SPEAKER_02: So I'm gonna start with the olive oil and I'm just gonna brown some breadcrumbs.
• 2:17
  SPEAKER_02: This is not a recipe I have written down.
• 2:19
  SPEAKER_02: Again, I'm just cooking on the fly like I would at home for you.
• 2:23
  SPEAKER_02: So I'm gonna get the oil heated up and I'm gonna brown about I don't know,
• 2:28
  SPEAKER_02: a third of a cup of breadcrumbs.
• 2:30
  SPEAKER_02: These are breadcrumbs from sourdough fails.
• 2:33
  SPEAKER_02: I never can throw anything away.
• 2:35
  SPEAKER_02: So like, you know how you get a loaf and it's kind of like a UFO instead of a nice bowl?
• 2:40
  SPEAKER_02: That's what this is.
• 2:41
  SPEAKER_02: So when our oil gets hot, I'm going to brown I'm going to add up some breadcrumbs.
• 2:45
  SPEAKER_02: Then I'm going to put those aside and just take some chicken tenderloins and brown those.
• 2:51
  SPEAKER_02: Then I'm going to make a sauce with this goat cheese,
• 2:55
  SPEAKER_02: this olive oil, the herbs that are in here.
• 2:57
  SPEAKER_02: I'm going to add some spinach.
• 3:00
  SPEAKER_02: I've got some garlic, a little bit of lemon, salt.
• 3:03
  SPEAKER_02: I've got noodles boiling behind me.
• 3:05
  SPEAKER_02: I'm going to have to Strain out.
• 3:10
  SPEAKER_02: But yeah, that's what we're doing tonight.
• 3:12
  SPEAKER_02: So how are you guys feeling?
• 3:14
  SPEAKER_02: I will tell you, it's been kind of a roughy for me.
• 3:18
  SPEAKER_02: I got back from traveling last Saturday, just this last Saturday.
• 3:23
  SPEAKER_02: I can't believe it's been just this last Saturday.
• 3:26
  SPEAKER_02: And I had an awesome trip.
• 3:28
  SPEAKER_02: But we went right into the Emmy Awards.
• 3:31
  SPEAKER_02: We did win three Emmys for Taste Buzz, which was awesome.
• 3:35
  SPEAKER_02: But I'm still a little jet lagged.
• 3:37
  SPEAKER_02: You know, you're hitting the ground running with work and everything else.
• 3:41
  SPEAKER_02: And it's just been kind of a lot.
• 3:42
  SPEAKER_02: So I'm going to just chat with you while I make dinner tonight.
• 3:47
  SPEAKER_02: At some point, Kurt will probably come home.
• 3:49
  SPEAKER_02: He's at our friend's house.
• 3:51
  SPEAKER_02: And he won't know that I'm doing this.
• 3:52
  SPEAKER_02: So it'll just be like our television show where he walks in, right?
• 3:56
  SPEAKER_02: So at this point, I'm just browning the sourdough crumbs.
• 4:02
  SPEAKER_02: And I'm waiting for my pasta to get done so I can green that.
• 4:07
  SPEAKER_02: We have a lot going on in the world today, right?
• 4:11
  SPEAKER_02: Something that I have not told everyone and that I'm kind of dealing with personally.
• 4:18
  SPEAKER_02: My sister was diagnosed with stage four lung cancer.
• 4:23
  SPEAKER_02: So that is going to be something that we're going to be going through in the next year.
• 4:34
  SPEAKER_02: It will be very interesting.
• 4:36
  SPEAKER_02: I went to sit with her in the chemo chair.
• 4:40
  SPEAKER_02: She started chemo this week.
• 4:42
  SPEAKER_02: And it brought a kind of trigger of a couple of things for me.
• 4:45
  SPEAKER_02: I'm a cancer survivor myself.
• 4:48
  SPEAKER_02: And sitting in the chair watching her and you get steroids, you get saline, you get the drug.
• 4:56
  SPEAKER_02: And it's just this weird feeling because you're getting this life-saving drug
• 5:00
  SPEAKER_02: and you're happy about it.
• 5:01
  SPEAKER_02: But you're also scared.
• 5:03
  SPEAKER_02: You feel very medicated at some point.
• 5:07
  SPEAKER_02: And it's just kind of a soup.
• 5:10
  SPEAKER_02: So I know a lot of people out there are dealing with things.
• 5:13
  SPEAKER_02: And when you're working and you have kids and personal lives,
• 5:18
  SPEAKER_02: it can make just something as simple as making dinner challenging
• 5:23
  SPEAKER_02: because it can feel overwhelming and stressful.
• 5:26
  SPEAKER_02: For me, Cooking is kind of the place that I come back to that grinds me and relaxes me.
• 5:33
  SPEAKER_01: So I'm going to get a bowl to put our breadcrumbs in.
• 5:39
  SPEAKER_02: This is just like I'm doing it at home, right?
• 5:41
  SPEAKER_02: If I was, I would have all this stuff already prepared and out, but I don't.
• 5:46
  SPEAKER_02: And that's okay because I love this tool Substack and I want to do more with it.
• 5:51
  SPEAKER_02: And I'm really, I like doing videos.
• 5:53
  SPEAKER_02: It's fun.
• 5:55
  SPEAKER_02: But In order to do that, you just have to start pressing the button and trying, right?
• 6:01
  SPEAKER_02: So breadcrumbs browns,
• 6:04
  SPEAKER_02: so once they started smelling toasty,
• 6:07
  SPEAKER_02: I could tell I needed to get them,
• 6:09
  SPEAKER_01: just rinsing my pants, I could tell I needed to get them off the burner.
• 6:17
  SPEAKER_01: And we've got breadcrumbs here, so that's going to go on the top of the pasta.
• 6:21
  SPEAKER_01: Now, it must be long.
• 6:24
  SPEAKER_01: Let's get a Stanley.
• 6:27
  SPEAKER_02: I'm going to add some olive oil here and I'm going to cook the chicken tenders.
• 6:35
  SPEAKER_01: And I would cut these usually for a pasta,
• 6:38
  SPEAKER_01: but I'm kind of maybe going to like lay them on the top, just putting them.
• 6:42
  SPEAKER_00: So I'm just going to fry them up
• 6:49
  SPEAKER_00: and brown them.
• 6:53
  SPEAKER_00: Kurt, you're coming in hot.
• 6:55
  SPEAKER_00: I'm doing a Substack Live.
• 6:59
  SPEAKER_00: So be prepared.
• 7:01
  SPEAKER_00: You're gonna be on the television.
• 7:05
  SPEAKER_00: Can you wave?
• 7:08
  SPEAKER_01: You're here just in time to check my pasta and see if it's done.
• 7:10
  SPEAKER_01: And if it is, you can strain it.
• 7:12
  SPEAKER_01: I just decided to cook a little to me in July.
• 7:16
  SPEAKER_01: And that's what we're doing.
• 7:18
  SPEAKER_01: Okay, so Kurt came on just in time because this is usually his job.
• 7:23
  SPEAKER_02: He's good at doing the pasta and I don't like doing it for whatever reason.
• 7:31
  SPEAKER_01: I don't like making pasta and I don't like cooking rice because I'm bad at it,
• 7:35
  SPEAKER_02: which is sort of funny.
• 7:37
  SPEAKER_01: Right now in the skillet,
• 7:38
  SPEAKER_01: I've got chicken tender and I'm just getting them brown up to the very end.
• 7:43
  SPEAKER_01: I will finish them with a little salt and a little pepper.
• 7:47
  SPEAKER_01: They're going to go on top of our pasta.
• 7:54
  SPEAKER_01: When they're around, I will set them aside on this plate.
• 7:59
  SPEAKER_01: I think at this point, it's a good opportunity to have a sip of wine.
• 8:03
  SPEAKER_01: I can't really see who has joined me,
• 8:05
  SPEAKER_01: so if you're people I know and you're watching, hello, fun.
• 8:08
  SPEAKER_01: I don't have my microphone on,
• 8:13
  SPEAKER_01: and the phone is far away,
• 8:15
  SPEAKER_01: so I would need my glasses to see that far, and that's not happening on the slides.
• 8:23
  SPEAKER_01: Being a creator is I love the creative part.
• 8:27
  SPEAKER_01: I love like trying new stuff.
• 8:30
  SPEAKER_01: I love making things.
• 8:32
  SPEAKER_01: But you second guess yourself the whole time you're doing that, right?
• 8:36
  SPEAKER_01: Because you think, oh, I'm a little stupid
• 8:38
  SPEAKER_02: or why am I doing this?
• 8:39
  SPEAKER_02: I don't really have the energy or the time or I don't exactly know how.
• 8:44
  SPEAKER_02: You know, I'm looking at the Substack light and like half of it is the ceiling.
• 8:48
  SPEAKER_01: So obviously I've got the camera angle wrong.
• 8:51
  SPEAKER_01: But the good thing about it is Sometimes you just gotta try stuff.
• 8:55
  SPEAKER_01: So that's what I'm doing.
• 8:56
  SPEAKER_01: I'm trying.
• 8:58
  SPEAKER_01: My chicken is getting cooked.
• 9:02
  SPEAKER_01: I want to get a knife in on it.
• 9:07
  SPEAKER_01: Tenders are so easy to cook.
• 9:08
  SPEAKER_01: They taste about four minutes, five minutes.
• 9:11
  SPEAKER_02: You can see they go from pink to white and that's how you know they're done.
• 9:16
  SPEAKER_02: I do want to get some brown on them at the bottom.
• 9:19
  SPEAKER_02: And then I'm going to start building my sauce.
• 9:21
  SPEAKER_02: This whole dish from beginning to end, not including the pasta, is
• 9:25
  SPEAKER_01: probably 15 minutes past.
• 9:29
  SPEAKER_01: We forget that when you're cooking, it doesn't have to place a long side.
• 9:36
  SPEAKER_01: Just trying a noodle to make sure it's al dente.
• 9:40
  SPEAKER_00: Kirk, the noodles are done!
• 9:43
  SPEAKER_01: You want a drain on for me?
• 9:45
  SPEAKER_02: Sure.
• 9:46
  SPEAKER_01: Okay, so while he's doing that, I'm going to flip my chicken.
• 9:50
  SPEAKER_01: Ooh, I got a nice brown on the tenderloin there.
• 9:54
  SPEAKER_01: See that?
• 9:55
  SPEAKER_01: She's nice and brown.
• 9:59
  SPEAKER_01: This idea for the herb-marinated goat cheese pots is something that I learned
• 10:04
  SPEAKER_01: from my friends that have a goat cheese company in town called the Humble Goats.
• 10:09
  SPEAKER_01: I wrote a cookbook for them,
• 10:11
  SPEAKER_01: and I made one of the recipes, which was these herb goat cheese pots.
• 10:17
  SPEAKER_01: And I love them because they're adorable and you can gift them at holiday season.
• 10:24
  SPEAKER_01: And whether you put it on a charcuterie tray
• 10:26
  SPEAKER_02: or you make pasta with
• 10:28
  SPEAKER_01: it
• 10:28
  SPEAKER_01: or you just literally eat it with crackers, it's pretty delicious.
• 10:33
  SPEAKER_01: So Kurt's going to just fold our noodles.
• 10:36
  SPEAKER_01: The way he's going to do that is just put a little olive oil on them and toss.
• 10:40
  SPEAKER_01: And at the very end of our dish, I will assemble everything.
• 10:47
  SPEAKER_00: All right, try flipping this chicken tender.
• 10:49
  SPEAKER_00: All
• 10:54
  SPEAKER_00: right, one look a little fail and sad,
• 10:58
  SPEAKER_02: but it's fine.
• 10:59
  SPEAKER_01: So we've got all of our chicken in here.
• 11:01
  SPEAKER_01: I haven't really seasoned it yet.
• 11:04
  SPEAKER_00: I'll just add a little salt and pepper, which will also season our sauce eventually.
• 11:17
  SPEAKER_00: I think it's time for another step of line.
• 11:18
  SPEAKER_00: How about that?
• 11:22
  SPEAKER_01: I read something fascinating today.
• 11:24
  SPEAKER_01: And that is that cookbook sales are
• 11:27
  SPEAKER_02: up year over year, like 22% or something crazy.
• 11:31
  SPEAKER_02: And if you spend any time on threads, you hear a lot of this.
• 11:34
  SPEAKER_01: Why isn't anybody buying cookbooks anymore?
• 11:36
  SPEAKER_01: You can get all the recipes for free online.
• 11:39
  SPEAKER_01: And that's true.
• 11:39
  SPEAKER_01: You can't.
• 11:40
  SPEAKER_02: But if you want stories,
• 11:43
  SPEAKER_02: which is why I
• 11:43
  SPEAKER_01: personally like cookbooks because I like to read the stories,
• 11:47
  SPEAKER_01: or if you want to have any ability to learn technique of cooking,
• 11:55
  SPEAKER_01: you get that from reading cookbooks.
• 11:57
  SPEAKER_01: Okay, chicken tenders
• 11:59
  SPEAKER_00: are done.
• 12:03
  SPEAKER_00: I'm going to go ahead and just let them
• 12:05
  SPEAKER_01: sit here.
• 12:05
  SPEAKER_01: So we've got some nice brown bits in our hand.
• 12:10
  SPEAKER_01: Want to make sure that one's done.
• 12:13
  SPEAKER_00: And the reason to do that is with
• 12:15
  SPEAKER_01: your handy dandy
• 12:18
  SPEAKER_00: thermometer that
• 12:20
  SPEAKER_01: of course I don't have.
• 12:24
  SPEAKER_01: So I'm just going to go with my feel.
• 12:28
  SPEAKER_00: Give it a little bit more time.
• 12:42
  SPEAKER_00: Do you know how you have a drawer where nothing is ever where you
• 12:44
  SPEAKER_01: need it when you need it?
• 12:48
  SPEAKER_01: That's what's happening right now.
• 12:51
  SPEAKER_01: I have this huge junk drawer behind me.
• 12:53
  SPEAKER_01: That can't fold all the kitchen tools.
• 12:56
  SPEAKER_01: But I never can find nothing I need when I need it.
• 13:01
  SPEAKER_01: I do think the thermometer would be crazy anything
• 13:05
  SPEAKER_00: to find.
• 13:08
  SPEAKER_00: But it's not.
• 13:09
  SPEAKER_00: Oh wait.
• 13:10
  SPEAKER_00: Nope.
• 13:11
  SPEAKER_00: Yes.
• 13:12
  SPEAKER_00: No.
• 13:12
  SPEAKER_00: Yes.
• 13:13
  SPEAKER_00: Score.
• 13:13
  SPEAKER_00: I found it.
• 13:16
  SPEAKER_01: When I'm cooking,
• 13:17
  SPEAKER_01: I keep everything in the same place,
• 13:19
  SPEAKER_01: but if my family cooks,
• 13:21
  SPEAKER_01: Kurt cooks, or we get busy on the show, I need to turn this off.
• 13:26
  SPEAKER_01: It's for release.
• 13:29
  SPEAKER_01: I really,
• 13:30
  SPEAKER_01: this camp stove is like,
• 13:32
  SPEAKER_01: it's great for camping, but not so great for cooking in your house.
• 13:38
  SPEAKER_01: All right, so we've got our chicken tenders done.
• 13:40
  SPEAKER_01: We've got a little bit of burned bits in our pan.
• 13:43
  SPEAKER_00: I'm just going to add a little bit of water.
• 13:49
  SPEAKER_00: And we're going to start to make a little sauce.
• 13:58
  SPEAKER_01: Okay, so we've got a lot of nice brown bits that have happened here that are going
• 14:04
  SPEAKER_01: to start to incorporate in our sauce.
• 14:07
  SPEAKER_01: I'm going to add a little bit of lemon juice.
• 14:10
  SPEAKER_01: I've got some seeds in here, so I'm just going to fetch those in my hand.
• 14:15
  SPEAKER_01: I've got some garlic I'm going to throw in there.
• 14:18
  SPEAKER_01: Again, I'm just making this literally on the fly.
• 14:21
  SPEAKER_01: I have no recipe for it.
• 14:25
  SPEAKER_00: And I'm going to add my boat cheese marinade.
• 14:32
  SPEAKER_00: And some spinach.
• 14:33
  SPEAKER_01: So let's do the goat
• 14:34
  SPEAKER_02: cheese marinade first.
• 14:35
  SPEAKER_01: I'm going to put the whole pot in here.
• 14:37
  SPEAKER_01: It's about four ounces of goat cheese.
• 14:40
  SPEAKER_01: It's also got some herbs that were in the pot.
• 14:44
  SPEAKER_01: It's got the olive oil.
• 14:47
  SPEAKER_00: And I'm going to give this a quick stir.
• 14:53
  SPEAKER_00: Now turn my oven back on.
• 14:56
  SPEAKER_00: Now I want a little bit of heat.
• 15:00
  SPEAKER_02: Okay,
• 15:00
  SPEAKER_02: and what I'm doing is I'm just incorporating the olive oil that's been marinating
• 15:05
  SPEAKER_02: with the herbs with the goat cheese,
• 15:09
  SPEAKER_02: and we're going to be making a
• 15:11
  SPEAKER_00: just little quick delicious gan sauce.
• 15:20
  SPEAKER_00: All right, time for another sip of wine.
• 15:25
  SPEAKER_01: And it's smelling delicious.
• 15:27
  SPEAKER_01: I can smell the rosemary and the thyme
• 15:30
  SPEAKER_02: that is in the herb pot.
• 15:33
  SPEAKER_02: So it's giving this nice, herby smell.
• 15:37
  SPEAKER_00: I'm also going to start adding my spinach.
• 15:44
  SPEAKER_00: That way I can get it cooked down.
• 15:47
  SPEAKER_00: I'm going to grab a lid.
• 15:59
  SPEAKER_00: Then I'm going to wilt our spinach by putting the lid on
• 16:03
  SPEAKER_02: and get it turned
• 16:04
  SPEAKER_00: up.
• 16:04
  SPEAKER_01: When I take that all off, I'm going to just again give it another good stir.
• 16:09
  SPEAKER_00: Throw in my chicken.
• 16:10
  SPEAKER_00: I want to make sure I've got it all done.
• 16:17
  SPEAKER_00: I'm just going to cut into it, little bites.
• 16:20
  SPEAKER_01: Yeah, it's done.
• 16:23
  SPEAKER_01: Awesome.
• 16:25
  SPEAKER_00: Chicken tastes good.
• 16:27
  SPEAKER_00: My only seasoning I have so far is the seasoning from the marinated oil,
• 16:35
  SPEAKER_00: salt, a little bit of pepper, a little bit of lemon juice.
• 16:45
  SPEAKER_00: All right, my spinach is wilting and it's making
• 16:50
  SPEAKER_01: this very delicious sauce.
• 16:54
  SPEAKER_01: I'm going to go ahead and Add my noodles to this pot.
• 16:59
  SPEAKER_01: Give it a little more moisture.
• 17:02
  SPEAKER_00: Make sure I get all my olive oil in there.
• 17:05
  SPEAKER_00: I've got my garlic.
• 17:09
  SPEAKER_00: And I'm going to add my noodles and also just a little splash of cream.
• 17:21
  SPEAKER_00: You could add butter too,
• 17:23
  SPEAKER_00: that would be delicious, but since I have cream handy, I'm gonna use that.
• 17:30
  SPEAKER_00: I'm gonna toss my noodles that have been cooked and are finished.
• 17:33
  All
• 17:38
  SPEAKER_01: right, we've got a nice sauce happening.
• 17:43
  SPEAKER_01: We've got our spinach.
• 17:45
  SPEAKER_01: We've got our cream.
• 17:47
  SPEAKER_01: We've got our garlic in here.
• 17:50
  SPEAKER_01: Oh, it smells delicious.
• 17:53
  SPEAKER_01: This is,
• 17:53
  SPEAKER_01: I always make too much pasta,
• 17:55
  SPEAKER_01: kind of the story of my life, but leftovers are always great, right?
• 18:01
  SPEAKER_01: I've got my chicken already cooked.
• 18:04
  SPEAKER_01: I'm just going to hit it with a little more lemon juice.
• 18:09
  SPEAKER_01: I'm going to turn off my heat because I don't need it anymore.
• 18:11
  SPEAKER_01: Everything is fully cooked.
• 18:14
  SPEAKER_01: And I'm going to top it with my chicken and some breadcrumbs.
• 18:19
  SPEAKER_00: And I'll show you a beautiful plated dish.
• 18:24
  SPEAKER_00: Let me get a dish hand.
• 18:39
  SPEAKER_02: Okay, I live in an older house and I don't really have like, you know, the big pantry.
• 18:45
  SPEAKER_02: So my office It's full of dishes and is like a pantry that I use for styling, for cookbooks.
• 18:55
  SPEAKER_00: So I've got our dish here for serving.
• 19:02
  SPEAKER_00: Go ahead and put our pasta in.
• 19:05
  SPEAKER_00: Oh, it looks awesome.
• 19:09
  SPEAKER_00: Got that delicious goat cheese smell.
• 19:12
  SPEAKER_00: I absolutely love goat cheese, yum.
• 19:17
  SPEAKER_00: I've got our chicken.
• 19:19
  SPEAKER_00: I'm going to lay down.
• 19:20
  SPEAKER_02: Actually, I'm going to put our breadcrumbs down and lay the chicken on top.
• 19:25
  SPEAKER_02: Last minute game day decision.
• 19:28
  SPEAKER_02: But the breadcrumbs really add a lot to this dish because it gives you a lot
• 19:32
  SPEAKER_02: of texture, crunch, and crisp.
• 19:35
  SPEAKER_02: It's going to be great.
• 19:37
  SPEAKER_01: So we've got our breadcrumbs down.
• 19:39
  SPEAKER_00: I've got a lot of pasta here, so all these breadcrumbs will be excellent.
• 19:47
  SPEAKER_00: And putting our chicken on.
• 19:50
  SPEAKER_00: Got a little thyme sprig that's cute.
• 19:54
  SPEAKER_01: It's gonna make it look sweet.
• 20:00
  SPEAKER_00: Gonna go ahead and drizzle the juices on there.
• 20:08
  SPEAKER_00: And put a little sprig of thyme.
• 20:09
  SPEAKER_00: A little
• 20:13
  SPEAKER_01: final lemon juice.
• 20:15
  SPEAKER_02: I'll probably serve lemon at the table, too.
• 20:17
  SPEAKER_02: I really love lemon.
• 20:19
  SPEAKER_02: And it really complements the richness of a goat cheese.
• 20:22
  SPEAKER_02: A little salt, pepper, a
• 20:27
  SPEAKER_00: little finish.
• 20:28
  SPEAKER_02: Okay, I'm going to go ahead and I'll take a picture of that.
• 20:33
  SPEAKER_02: So I'll put it on my Instagram.
• 20:34
  SPEAKER_02: If you're not following me on Instagram yet, it's at stephaniesdish.com.
• 20:38
  SPEAKER_02: And I will also have the marinated herb goat cheese pots there.
• 20:43
  SPEAKER_02: So if you want to make those, that would be the start of this dish.
• 20:46
  SPEAKER_02: But I just wanted to pop on,
• 20:48
  SPEAKER_02: see what it feels like just to do a total live and make dinner with you tonight.
• 20:53
  SPEAKER_02: So what should we call this, friends?
• 20:55
  SPEAKER_02: Should we call it chicken marinated goat cheese pasta?
• 21:01
  SPEAKER_02: Pretty basic, but pretty easy.
• 21:03
  SPEAKER_02: All right.
• 21:04
  SPEAKER_02: Look for the picture.
• 21:05
  SPEAKER_02: Thanks for joining me.
• 21:06
  SPEAKER_02: If you like this,
• 21:08
  SPEAKER_02: give me a fart because that's the way that I'll know that you guys want me
• 21:11
  SPEAKER_02: to do more of this and maybe I'll get more organized and it won't be as organic,
• 21:16
  SPEAKER_02: but maybe then it won't be as fun.
• 21:18
  SPEAKER_02: All right.
• 21:18
  SPEAKER_02: Cheers.
• 21:19
  SPEAKER_00: Enjoy your wine.
• 21:22
  SPEAKER_00: Have a good night, people.