Latest / Sip Happens / Our Friendsgiving- Episode 5

Transcript

Our Friendsgiving- Episode 5 · Sip Happens

0:00
I'm Alexandra. I am Lynn.
0:02
I'm Rose. And this is sit happens.
0:05
We wanted to just give you a heads up.
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This podcast is all for fun and entertainment.
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We are sharing our own thoughts and stories, not professional
0:14
advice. So relax, enjoy and don't take
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us too seriously. Let's get this started Welcome
0:20
to sit happens. What's in your cup today?
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I'm. Having some juicy juice.
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I'm feeling juicy. How about you, Rosie?
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I'm having some coffee in the morning.
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I'm having some coffee today. It's a coffee day.
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Wow. It's chilly.
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It's. It is.
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Can we talk about that for a little bit?
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Because we're in Florida, right? And this weather is happening.
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We all wearing what is this winter fallish season?
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I think so. This is like my pullover fleece.
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Yeah. And I'm wearing fuzzy socks.
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You all wearing fuzzies already and it's like early November for
0:54
us so this is different. And for reference, it's in the
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60s today for everybody else in the country, we're freezing in
1:03
our 60s. It's going to be 72 that I.
1:07
Was in the 30s last night. OK, I had to put the heat on for
1:11
the boys because I woke up. Actually, no, I can't take
1:14
credit. My husband did.
1:15
He woke up and made sure everybody had blankets on and
1:18
put the heat on for them because it dropped to like, I don't
1:20
know, 40 something in the room. So I was like, Oh my gosh,
1:24
you're such a keeper. You take care of us because I
1:27
woke up and I was like. I'm still warm.
1:28
Yeah. So cute little.
1:31
Things right 40s. Like our it was thermostat was
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showing like 60s yes, so 40s is cold it was.
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Very cold. So that room upstairs or guest
1:43
room gets really cold. But when we looked at again,
1:46
we're looking at the monitor, the monitor said sometimes.
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So I don't know if it's a true 40.
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I mean, we woke up to like 60, like a 62 maybe.
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But I know he said he woke up and the monitor said it.
1:58
So he was like he got up and made sure everybody was still in
2:00
the blanket, which was good because Oliver stayed under that
2:03
blanket till this morning. So I think he succeeded there.
2:07
I think that was great. But yes, it's cold.
2:09
OK, it's. Weather season, it's.
2:12
Cold outside, it's windy. I don't know, actually, it was
2:16
just fine. I love it.
2:17
This is when I subscribe. I'm from.
2:20
Germany. Germany.
2:21
So I'm like it can drop another 10.
2:24
We really and I'm fine, yes. We are from the Caribbeans here.
2:29
And, you know, although I've lived in places that had snow, I
2:31
mean, you're from Chicago. It wakes me up.
2:34
It reminds me, Florida's not so bad.
2:36
And you would think that genetics would have play a role
2:39
because I'm originally like genetically wise from the
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Philippines, so I should love tropical weather.
2:46
But no, no, I hate it. I hate sweating.
2:50
I don't like sweating but I do like this.
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I think no, even if you're like from there, because I have both
2:56
aspects. I grew up in Chicago, so when I
2:58
went to Puerto Rico, it was disgustingly hot and humid.
3:01
But then you get accustomed to it and people would come over as
3:04
like, how do you guys not have central air?
3:06
Because I don't know about Haiti, but over there it's so
3:08
expensive. You'll only have AC like in the
3:11
bedrooms. But I was accustomed to it.
3:13
Right now when I go, I sweat profusely as soon as I step out
3:17
of the airport and I'm like, how do you guys do this?
3:19
I would wear sweaters during this time of the year over
3:22
there. No longer because our bodies get
3:24
used to where we live. Our bodies definitely get used
3:26
to it because I lived in Tennessee and we had like the
3:29
whole season and snow and everything.
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But I, I still don't like the heat in Florida.
3:35
I'm a terror. I don't like the whole sweating,
3:36
the humidity, even though I'm from the Caribbean, I don't like
3:39
it. But every now and then I just
3:41
want to enjoy some breeze, you know, throw me a couple of snow,
3:44
I'll take it for a couple days. I want it to be perfect.
3:47
Like when I, I remember flying to, I believe San Diego, that
3:51
weather, the California weather, like, oh, I can live there.
3:54
I like it. It's not too hot.
3:56
It's not too cold, but it's expensive.
3:58
I can't afford it. The humidity, they don't have
4:00
the humidity like we have here. Even though it's like 95°, it
4:06
feels like 110 because of the humidity over here.
4:10
Yeah. And over there it's nice and
4:11
dry. Well, at least when I was in
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California when it was hot. So it was more bearable even
4:17
living in Texas because it was dry heat.
4:20
We don't have that. Humidity, yeah, different.
4:22
Yeah, it's different here for sure.
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Well, as we're tackling, you know, weather and all the
4:27
beautiful things we are in November.
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Oh boy, are we ready for all the seasonal beautiful holiday
4:34
things because the next holiday coming up is Thanksgiving,
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Thanksgiving. We so as I'm thinking about
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Thanksgiving here, right, it's going to be very different this
4:44
year because we, I have friends again, guys.
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We get to have, you know, mama's neighbors and friends and we're
4:50
talking about a Friendsgiving friends and I'm so, so excited.
4:54
So I think more of so in the culture of it because that's not
4:59
something I grew up with. Very different for me.
5:01
But I've acclimated because I've been here since I was a
5:04
teenager. I have moved a lot.
5:07
Like, you know, I'm a nomad. I did my college and now I'm a
5:10
mom. And I remember when Omari, my
5:13
first was born, I wanted to do something more traditional,
5:16
right? And that was kind of like
5:18
figuring out what we're cooking. Do we celebrate?
5:20
Do we not? But I'm excited for this year
5:22
doing a friends giving with you guys.
5:24
Now I'm all curious. I go what happened on this first
5:26
Thanksgiving? So we don't, we don't, we don't
5:30
grow up with that. So for us it was more the
5:32
cooking, you know, you get the Turkey and you have the sides
5:36
and hubby wanted a blend because he always wants rice because,
5:39
you know, that's a Haitian thing, but that is not really a
5:41
Thanksgiving thing. So having all the different
5:43
sides and there's we're in that limbo period where Halloween is
5:48
over and then Christmas. There was no like Thanksgiving
5:51
songs. I remember that especially for
5:53
Mari, I wanted to start celebrating, play Coco Melon and
5:58
you know, all that jazz, but then really have like, happy.
6:01
Thanksgiving and Thanksgiving seasons.
6:03
And then like one or two, but not like Halloween on repeat.
6:06
Do you guys find that? I think it's everywhere though,
6:08
isn't it? Because we don't have
6:09
Thanksgiving songs in Puerto Rico, but you're celebrating in
6:12
Germany. I mean, there's no Thanksgiving
6:14
period. This is new for me like.
6:16
Oh, so there's no Thanksgiving in Haiti?
6:18
No. We don't have to.
6:19
We do celebrate Thanksgiving in Puerto Rico, but we usually put
6:22
Christmas songs. Got it.
6:24
Music. OK.
6:26
So what do you celebrate? I mean, you don't have the
6:28
Pilgrims and all that. Well, you adapted from the
6:31
American culture, Yeah. Or do you know what I mean?
6:34
Because we keep forgetting that Puerto Rico is part of the
6:37
United. Yeah, but they have their own
6:39
history. But they celebrate Christopher
6:42
Columbus, OK discovery in Puerto Rico, OH.
6:45
OK. This is how the.
6:47
Medical. This is new.
6:48
Well, no, this is new for me that Puerto Rico do celebrate.
6:51
Oh, my God, We have like a statue that we have thoughts
6:53
about. Yeah, there's this huge statue
6:56
of Christopher Columbus at the north part of the island that
6:59
there's mixed feelings about it because.
7:02
Yes. It worth celebrating, but yeah,
7:05
that's why we take it from the US culture.
7:08
We have a lot of traditions that come from US culture, and that
7:11
would be one of them, so. What do you do?
7:12
What do you usually do? Same as we do here, family gets
7:16
together and when everybody does, kind of like a potluck, we
7:19
do have rice, Roscoe Gandolas. It's just the festive rice that
7:23
we will always have for everything, including birthday.
7:28
Yeah, that's it. Roasted pig.
7:30
I don't know if you guys do that in Haiti and they like so.
7:33
Roasted. Yes, I know what you mean.
7:34
Yeah, I've seen it. Like in a rotisserie, kind of.
7:37
I've seen it like under the fire and yes, rotating.
7:41
Rotating for hours, Yeah, somebody will be in charge of
7:44
that to do that, like from early in the morning.
7:47
It's usually like a late lunch or mid lunch kind of thing.
7:50
My mom likes to have Thanksgiving at 2.
7:53
Most people do like at 4, but it's early.
7:55
It's not a dinner like typically in the US.
7:57
It's like a later dinner. Right.
7:59
But that that's it. It's pretty similar.
8:02
For us, when my parents lived here, that was college or before
8:06
college. We would of course, have
8:09
traditional Thanksgiving, which was the Turkey.
8:11
My mom makes the Turkey. Then we'll have the Mashed
8:14
potato or you'd see Mashed potato or not always Mac and
8:17
cheese. Haitians are known for their Mac
8:19
and cheese. So we always have that.
8:21
And you recently Lent, I've introduced you to a Russian
8:25
salad, which is really beets and carrots.
8:27
Oh, I love it. I loved it.
8:28
It's hit and miss. Not everybody like it, but but
8:32
my husband loves it. So that's a request.
8:34
So we again with Omari, which started trying to do more of a
8:38
additional dinner and the cooking and preparation all day
8:41
so that we can enjoy and sit at the end of the day and we'll
8:45
open bottle of wine with some champagne and kind of go around
8:48
the table and say what we're grateful for.
8:50
And I'm trying to think the first year, I want to say it was
8:53
just the three of us and maybe his mom, my mother-in-law was
8:56
here. We've had couples where we've
8:58
mixed with like Friendsgiving when we first moved here back in
9:02
2020 over it ish. We actually went to a friend's
9:06
house. No, actually I take that bath.
9:08
This was always first. Thanksgiving was a
9:11
Friendsgiving. He we had ham in Turkey.
9:14
My friend made the Turkey I bought.
9:16
I bought ham in some sweets. I went to what's that cupcake
9:20
meet the bundt cake. The mini bundt.
9:21
Cake everything. Bundt Nothing.
9:23
But nothing bundt cake. Nothing.
9:24
Everything very. Close.
9:26
Very, very close. I bought that because I like
9:28
like the little assorted version of it.
9:30
It's so cute. You know any?
9:32
Ones are the best. The variety, come on.
9:34
So I did that and we went over to their house.
9:37
They live in Apollo Beach and we they just bought their house, so
9:41
it was kind of like a house tour.
9:42
Thanksgiving as it was good, but it was very simple.
9:45
They moved here. They didn't really have friends
9:47
either and that's kind of what we did for Thanksgiving.
9:49
So every year we try to do something, but it just changes
9:53
and now I get to do it with you guys.
9:57
With me, it's a different story because growing up in Germany,
10:00
we didn't have Thanksgiving, but because I was living in an area
10:06
where we had a lot of military people from the United States,
10:10
they all were kind of separated from their families.
10:13
So they introduced me into Thanksgiving and into
10:18
Friendsgiving because everyone is coming from different states,
10:22
You know, they don't have family close by.
10:25
So they would invite us local Germans over to their
10:29
Thanksgiving, Friendsgiving gatherings.
10:32
And that's how I was introduced into the mashed potatoes
10:36
stuffing and all that. So this is the first
10:38
Thanksgiving I experienced were Friendsgiving.
10:42
But then when I married my husband and we came to the
10:45
United States and then, you know, we were invited to his
10:48
family. I saw how traditionally you
10:52
would celebrate it and the history behind it.
10:55
Never knew about the pilgrims. And you know, every, oh, the
10:59
back story, back story, you know, I learned about that and
11:03
then the traditional meals, but coming from such a diverse
11:06
background that always had, you know, German food had always
11:10
Filipino food in addition to what my husband's family had
11:15
with their Turkey and everything.
11:17
So I always like the blend of it, like bringing some panzi,
11:21
then lumpia and then, you know, some the German cabbage and the
11:26
Schnitzel and just have like a blend of different food.
11:29
And that's why I'm so excited to celebrate with you girls because
11:33
we're going to have hey, food and yes, you're not getting out
11:38
from bringing something man to our table together.
11:45
It's like we all bring but I thought.
11:46
This was a Friendsgiving where one of us just host everything
11:50
so the others doesn't have to do it, no.
11:51
No, it's not that, man. Definitely.
11:54
No. We're going to do the whole
11:55
thing. Everybody.
11:56
Yeah, everybody's going to bring.
11:58
Something. Traditional, you know, control
12:01
food and we're going to do the whole cheesy thing going around
12:04
the they will say what we're grateful.
12:06
For cheesy, I love that. I love that.
12:09
That's the part I like. I think at least my husband will
12:11
probably find it cheesy. We do that.
12:15
We do the asking and the kids, and I always tell because when
12:20
you have children in the group, they will take like 10 minutes
12:24
to think about what they're grateful for, even though you
12:28
warn them like, OK guys, tomorrow's Thanksgiving.
12:30
You think about it today. So tomorrow, because you'll be
12:34
standing in the circle and they'll be like, I'm like.
12:38
We talked about this. We talked about this.
12:40
We had like a whole day to think about what you're grateful for.
12:43
How about your family? I'm going to give hubby a heads
12:45
up, yes. Because that's going to happen.
12:48
It's going to happen. They're like, wait a minute, I
12:50
didn't know about this. OK.
12:51
That's good to know, know that. And then you have the people
12:54
that won't shut up because they're grateful for everything
12:58
and you're like, no one thing. All you needed to do is find one
13:01
thing. It's.
13:01
So hard. It's been a whole year.
13:02
There's so many things to be great.
13:05
No, no, no, I don't know. I will not go through it.
13:08
We may limited. Yeah, one to three things.
13:11
You're grateful. Most.
13:12
There's not a lot of pressure for the people.
13:13
I'm not sure just one. You got 1 you.
13:16
Have more family? Limited to three family.
13:18
Is the one. That's the one right there you.
13:21
Can't. Think of anything else.
13:22
It's your family you're grateful for.
13:24
I didn't think about the food though, because my Thanksgiving
13:27
always has Puerto Rican food. It's just Puerto Rican food.
13:31
So I will. We'll have Turkey, but like
13:34
people talk about the stuffing and the green bean casserole,
13:37
right? And the potatoes.
13:38
I was like, well, we have like we will have Turkey.
13:41
We'll have the Aprosco gondolas. We'll usually have potato salad,
13:45
maybe corn green salad, like just lettuce, tomato and onions.
13:50
Like very, very simple or pasteles.
13:52
Have you guys had a kind of pasteles?
13:53
Oh, I have. To bring pasteles.
13:55
Oh yeah, you're gonna bring it now.
13:57
I never know how to explain it, but I tell people that it's very
14:01
similar to Mexican tamales, like in that that OK, but that is
14:06
made, I think, with corn tortilla or corn flour.
14:10
And ours is made with plantains or with yuca, right?
14:16
I think that's called cassava. So it's like grinded and it has
14:19
some oil and then it'll have like meat inside.
14:22
So visually like a Tamale, like a Tamale.
14:25
But then the texture will be different.
14:27
So yeah, I have to bring Cassavas because yes, that's the
14:29
thing. Well, we're gonna bring the
14:32
Turkey. So my husband is gonna smoke his
14:34
Turkey. So he's gonna make that and he's
14:38
gonna bring the Turkey. So he's excited that we decided
14:41
that it's gonna be later in the day instead of usually we have
14:45
Thanksgiving around lunchtime, but because of the boys nap
14:48
time, we're gonna have it closer to like 3/4, 5:00-ish.
14:53
So he doesn't have to get up like 7 hours prior.
14:56
Like usually we'd get up like at 45 AM so we'll be ready for
15:00
lunch. So this way he can sleep a
15:02
little bit in. So he's excited about that and I
15:06
am gonna bring some Filipino BBQ skewers.
15:11
I think you made that last. Year was it.
15:12
Christmas never made it, I think I.
15:14
Wanna say? Because we Christmas because we
15:16
were in our pajamas. Yeah.
15:20
This is the season. I'm excited, all the good.
15:25
Food. Yeah.
15:25
So with the Filipino BBQ skewers, you want to marinate
15:29
them three to five days prior, so let the flavors also again,
15:34
it's like soy sauce, a lot of garlic, lemon juice, Sprite,
15:39
there's the lemon juice, it's actually calamansi, which is
15:42
like a Filipino citrus fruit. Yeah, lots of garlic, brown
15:46
sugar and just let it sit for like 3 minimum of three days and
15:51
then, you know, you put it on the grill and it will carry.
15:54
I don't please but. I'm ready.
15:57
My mouth is. Water eating.
15:58
I know it's a crowd pleaser. See, I grew up more like the
16:02
traditional with the Mashed potato, the Mac and cheese, the
16:05
green bean casserole, the stuffing, right?
16:08
The Turkey, of course, and then my husband and I, when we dated
16:12
his family lives in Miami. Then I started going to like the
16:15
Haitian parties and the tradition for Thanksgiving.
16:18
I think they make it their own where it's all Haitian food.
16:21
Where the Turkey, they're like, no, the Turkey is not seasoned.
16:24
Well, if you make a whole Turkey, okay, they cut it to
16:26
pieces and I'm not God, I do actually enjoy it because I'm
16:30
like it's clean. I enjoy it's good because I
16:33
don't like a dry Turkey. But I did try a husband's smoked
16:37
Turkey last year. It was really good.
16:39
And that was, I believe you guys did it later.
16:41
I think you guys had something else.
16:44
Thanksgiving you were volunteering a church We had
16:47
actually our Thanksgiving the day the.
16:49
Day after then I was able to partake in that and so I'm
16:53
excited for this year for sure. And I'm like, we get to have our
16:56
own thing. Is this a tradition?
16:59
I don't know but this is the. Year a new tradition in the
17:03
making. I know that's right.
17:05
I'm the same as you, though. I'm not a big fan of the roasted
17:08
oven roasted Turkey. And you reminded me that some
17:10
people in Puerto Rico will do what they call fricassee.
17:13
Yeah. So it's more like a Stew.
17:16
So they'll cut it up in pieces and just be a big, tall Stew
17:19
with carrots, potatoes and other stuff.
17:21
So it'll be juicy. Yeah.
17:22
Oh. It will be juicy because they
17:24
inject our Turkey. We inject it with lots of
17:27
goodness. So no, I'm excited because I had
17:31
smoked. My best friend's husband is from
17:34
Arkansas, so when I went to her wedding, he spent the whole
17:38
night with his brother smoking all the meats.
17:41
I don't remember, like you said, hours.
17:43
Yeah, he took 10 hours. That guy did not sleep.
17:45
But since he only had to say I do, but I think had to be
17:47
prepared, that was one of the best meats I've ever had.
17:52
And this was back in 2010, so it's been a minute.
17:54
We'll see. My mouth is hot.
17:57
Very, very excited. And again, it's Friendsgiving
18:00
that's traditionally you have to bring a dish.
18:02
So we'll be there. And for us, I believe I signed
18:06
up for the Mac and cheese. And was this something else I
18:09
was supposed to be? Well.
18:10
That's not Haitian though, like a traditional Haitian.
18:13
That is a traditional Haitian Mac and cheese.
18:16
She said they're known for their Mac and cheese.
18:17
I didn't know this. Yes, we are known for Mac and
18:20
cheese. I learned that like the
18:22
Italians, they love cheese, Cheese on everything we're not.
18:26
But when it comes to a Mac and cheese, we don't play like we
18:29
want all the cheese. I'm excited to make that.
18:32
Hopefully it turns out good because that's the whole
18:34
process, but it'll be there. Yeah, my husband is also going
18:37
to probably be in charge of the traditional stuffing stuff.
18:41
And I'm going to make the cranberry sauce, which I always
18:45
do fresh because I don't understand this Jelly thing, the
18:49
cranberry sauce, you know, the one from the can.
18:52
So when my husband had his family gatherings, they would
18:55
open a can and then let this Jelly thing plop out and then
18:59
slice it. And that's really odd to me.
19:03
I'm like, I want like a cranberry sauce where you have
19:06
the cranberries and, you know, simmer it over a little heat and
19:09
add some orange juice and brown sugar to it and then let it pop.
19:14
Then you have a really good sauce.
19:16
But like this Jelly thing, I don't get it.
19:18
So maybe this is going to be the I'm going to try it because I've
19:21
seen the Jelly I. Never tried the heat.
19:23
Nothing. It doesn't look.
19:26
Yeah, that's the tradition. I did not partake.
19:28
No, I'm like, we're not doing. That I've seen it a lot.
19:30
Yeah. I'm like.
19:31
Like now nothing. I visually see like a Simpsons
19:34
episode. We don't do cranberry in Puerto
19:41
Rico, so I'm excited for. To try yours, yeah.
19:43
It's it's good. You can just eat it like they
19:45
put it like. Oh, you just reminded me people
19:47
talk about the cranberry sauce with sandwiches on the next.
19:50
Day. Yes, you actually can do it with
19:52
the kind of cranberry sauce that I make.
19:54
Yes, people are like Oh my God, the.
19:56
Best thing about? Thanksgiving is the next day
19:59
making sandwiches with the Turkey and that cranberry sauce
20:02
I've never had so. And you can't do that with the
20:04
Jelly. And they were talking about the
20:05
Jelly. Hopefully not, not.
20:07
Maybe that's not the. Jelly Cranberry.
20:10
OK, OK. Nobody that I know does the
20:13
Jelly thing but. I've seen it, I've seen it.
20:19
So I'm curious to know what's your favorite dish and what are
20:22
you looking forward to for Thanksgiving?
20:24
I love the pie. You can say it.
20:27
You love the pie. What's available?
20:28
Have pie? Yes, we have pie, but I am not
20:31
going to make it. Probably.
20:32
Well, maybe I will. Sweet potato pie.
20:35
No, I like the traditional pumpkin pie and I like apple
20:39
pie. I like Apple.
20:40
Pie with a little bit of ice cream, but it needs to be warm.
20:43
I want this is a special I. Am Kevin really likes the pecan
20:47
pie? Do you say pecan or do you say
20:49
pecan? Pecan.
20:50
Pecan, yeah. What do you say?
20:52
I think I say pecan pie pecan. Pie not you can't pecan.
20:59
Wow. It's like we're like pecan and a
21:03
lot of people say pecan. It's not.
21:05
Because I don't eat pecan. That's right, I don't eat that.
21:09
Why bother learning one more word?
21:11
Pecan. We didn't do pies in Puerto
21:14
Rico, so I have had pies. Not a huge fan.
21:17
I know what you mean about them being worm tastes better.
21:20
Yeah, worm. And I'm going to lean towards
21:22
apple, apple, apple cinnamon. But I'm not a big fan of
21:25
pumpkin. All of the different pies, like,
21:28
it's like a pie explosion. Why?
21:30
I don't understand it. Yam pie.
21:33
What are we trying to make here? Oh yeah.
21:34
Have you ever made here? No.
21:37
Have you ever eaten good here? Like the one with marshmallows?
21:40
I it's weird. I've made sweet potato casserole
21:44
with the walnuts at the top. I did that one before I tried it
21:49
once, I wasn't a fan. Like the marshmallow with the
21:51
sweet potatoes. Very sweet.
21:53
It's a lot, but I've made, I'm trying to think I've made carrot
21:57
souffle instead of sweet potato pie, and I've made sweet potato
22:02
pie again for Thanksgiving. So those are the two double s
22:05
you don't see. Potato pie I.
22:07
Was thinking carrot souffle. That sounds good.
22:10
I would go with that one carrot souffle.
22:12
It is. It's so simple.
22:13
So yeah, I can do that. Okay.
22:15
Well, we'll have we'll check that up.
22:17
And I think you're gonna bring like, something coconutty.
22:20
Yes, there's, we call it them Blake and it's like a coconut
22:24
custard. I was talking to my husband
22:26
about that yesterday because we were talking about like the
22:29
dairy restrictions. So yeah.
22:32
We have some lecture. For or.
22:34
Yeah, because I was like how can we adjust the flan, which is
22:38
vanilla or or cheese flan, kind of like a cheesecake kind of
22:41
thing. But honestly the ingredients I
22:43
was like, I don't think we can like adjust that.
22:46
I don't think there's a dairy free option, but I can do it for
22:49
the custard. So I'm going to do the custard
22:51
for the first time. Should be fine with oat milk.
22:54
And yeah, it's just like a little custard.
22:56
I'm debating if I'm going to do it like in a little pan or one
22:59
time I did them like a little. Cupcakes.
23:01
So everybody can just take a little piece and then husband is
23:04
going to do the because honestly, he just does it
23:06
better. Anything that I cook, he does
23:08
better and. Like you got this way.
23:12
But then I'll add the pasteles. We haven't really talked about
23:14
the menu and somebody I've been curious about the green
23:18
casseroles. I have a coworker that shared
23:21
her green casserole recipe and people that have done it have
23:24
said it's really good so I may just try that.
23:27
What's a green casserole? I don't even know, I said.
23:31
The green beans, I've had it and then.
23:33
Oh, green bean casserole. Yeah, I can do 1.
23:36
I didn't say green beans, sorry. Is it not a green bean?
23:39
Yeah, it is I. Was like, wait, I finished the
23:42
sentence. That's what I thought of.
23:44
When I was talking, I said green casserole.
23:45
She's like, what's the green? She's.
23:47
Like when you say green casserole, I was thinking of
23:50
like. Spinach.
23:51
I don't like this. I guess no.
23:54
I heard her. You said green and my mom went.
23:57
I translated green bean casserole.
23:59
Got it. I just saw the color.
24:00
Exactly what she said. I got this.
24:02
Oh yeah, I make AI make a pretty good green bean casserole that I
24:06
think did I make it last year? Yes, and it was plant based too.
24:09
You started with I'm just gonna have the Turkey.
24:12
And then she had a whole meal the next day and I was like,
24:14
you've been cooking all day. I always say I just kind of do
24:18
1-2 things and then at the end it's like, but we need this.
24:21
And then but we need the breads are coming out so excited.
24:26
Oh. My goodness, how many loaves of
24:28
bread are you gonna? I'm just gonna do one loaf of
24:31
bread, probably like a big garlic one.
24:34
People always like the garlic. One loaf of bread.
24:36
My husband eats a loaf of bread. But there's not gonna be so much
24:40
smoothie. There's gotta be.
24:42
We're just gonna be sharing and celebrating.
24:45
I'm happy. Is there a dress code for this?
24:47
No. We're not thinking just because
24:49
I've been to some Friendsgiving where you have to dress up
24:52
because once Thanksgiving is over, we are ready for
24:55
Christmas. Oh, yeah.
24:56
OK. So I've been to some party where
24:59
it's like Thanksgiving is done. OK, let's put up the tree and
25:01
everybody's taking pictures. So that's why I was kind of
25:04
hinting like, what are we doing? Because as you know, we're
25:06
traveling the next day, so we're gonna be very full.
25:09
Yes, we need some stretchy pants.
25:12
Have you like like in friends where we get our old maternity
25:16
pants out? They have they have gift right?
25:21
Some oversized sweaters. So I hope it's gonna be in the
25:24
cooler side. I hope so too.
25:26
Because, you know, oversized sweaters are just cozy and you
25:29
can hide your belly. Nobody's gonna judge.
25:32
That's why it's Prince giving. Yeah, yeah, some stretchy pants
25:35
and some oversized shirt. It's what's gonna happen on my
25:39
side, my dress. Code when it's like a lunch.
25:42
Yeah, sometimes when it's dinner we dress up a little bit just
25:45
with like a nice pant with my oversized sweater and some boots
25:50
maybe. Some boots make it fashionable.
25:53
Can't get any boots. We need all the things, but you
25:56
can tell we're very. Excited.
25:57
I love cardigans. I like like boots and then like
26:01
a fall dress with a nice fall cardigan.
26:04
That's just usually what I love to wear for the fall season, but
26:08
don't get to wear stuff like this here in Florida.
26:11
So maybe we are going to be blessed with a little colder
26:14
weather so I can get my gluten out too.
26:17
That's right. You should have that out.
26:19
I mean, this was the perfect weather for now.
26:21
We had two. Days still in the fridge.
26:23
We had two days of this. I forgot, I never tried it.
26:26
You still didn't tell what your favorite food was.
26:28
I really don't look forward to anything.
26:30
Anything. Yeah, Thanksgiving for me is not
26:34
my favorite. Like, I don't know.
26:37
Got another Grinch here. I'm not.
26:40
Explaining that. For OK, please please try.
26:44
You asked like what I was looking forward to as far as
26:47
meals, but since in Puerto Rico it's literally the same meal for
26:51
the birthdays for like thankfully.
26:53
For. Christmas, it's just like, I'm
26:55
just looking forward to the food.
26:57
It all combines very nicely. The sorry, the it's mentioned
27:02
the pig and the rice and beans and the potato salad and that
27:06
just, that's just the whole combination.
27:08
It's like a flavorful thing, all of it, if that makes sense.
27:11
Like each individual, would it be something that I'm looking
27:13
forward to? It's like the mix of everything
27:15
at the same time. Yeah.
27:17
So I'm not really looking forward to anything in
27:18
particular when I have my traditional Puerto Rican, maybe
27:22
the pasteles, because that's something that it's a little bit
27:25
more laborious. So that's the word, right?
27:27
It takes more work. So we don't always have that.
27:30
If someone did not volunteer to work, I'm gonna buy them.
27:34
My mom and dad have taught us a bunch of times.
27:37
When they come over, we still have not practiced.
27:40
We have no idea how. Like, maybe I can convince my
27:43
husband to give it a shot and we can make it a little.
27:46
What's the thing? There's something to do
27:49
together. Abundant.
27:51
A bonding thing? Yeah, Maybe we could do a little
27:53
bonding. Yoga goes to daycares.
27:55
Try to make these pestilas, see how they come out and the backup
27:58
are in the freezer. That's a good.
28:00
Idea. It's always good to have a
28:01
backup. I'll try that for you guys,
28:03
alright? We appreciate it.
28:06
Now we want to hear from you. How do you celebrate your
28:08
Thanksgiving? Do you have your friends over or
28:11
you do anything special with your family?
28:13
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