Latest / Dishing with Stephanie's Dish / What’s For Dinner?

Transcript

What’s For Dinner? · Dishing with Stephanie's Dish

• 0:01
  SPEAKER_00: Hi guys!
• 0:02
  SPEAKER_00: It is a what-are-we-cooking-for-dinner impromptu Substack Live, another one.
• 0:08
  SPEAKER_00: Okay, tonight we are drinking the Vin Vif Sensol Central Coast Red.
• 0:16
  SPEAKER_00: It is red currant, notes, lavender, pomegranate, licorice.
• 0:21
  SPEAKER_00: They say it's great with pizza,
• 0:23
  SPEAKER_00: which is why I opened it last night, because I had a Heggies pizza by myself.
• 0:28
  SPEAKER_00: It was a delight.
• 0:29
  SPEAKER_00: You can see it's really a light
• 0:33
  SPEAKER_00: But it's nice.
• 0:35
  SPEAKER_00: It's really mild,
• 0:37
  SPEAKER_00: a good red table sipping wine,
• 0:39
  SPEAKER_00: and that is perfect for what we're going to be doing tonight.
• 0:44
  SPEAKER_00: I am making for you a sheet pan dinner,
• 0:48
  SPEAKER_00: and I have not made this particular one before, so we're going to kind of wing it.
• 0:52
  SPEAKER_00: I'll probably make a recipe with it later,
• 0:55
  SPEAKER_00: but I've just been kind of craving Sort of homey,
• 0:58
  SPEAKER_00: hearty flavors that we find in the Midwest here, Minnesota.
• 1:05
  SPEAKER_00: I am going to make tonight's dinner, which is going to be Brussels sprouts.
• 1:11
  SPEAKER_00: Are you on the Brussels sprout train?
• 1:14
  SPEAKER_00: It almost feels a little 2000s to eat Brussels sprouts, doesn't it?
• 1:18
  SPEAKER_00: But you basically just cut off that little kind of tough end and then cut them in half.
• 1:24
  SPEAKER_00: If they're really big,
• 1:24
  SPEAKER_00: you can quarter them,
• 1:26
  SPEAKER_00: but I'm going to be roasting these as a sheet pan dinner with chicken thighs.
• 1:30
  SPEAKER_00: So I'm just going to cut them in half because they're about the same size.
• 1:34
  SPEAKER_00: I'm going to make a little sauce.
• 1:37
  SPEAKER_00: I'm going to toss everything with this little sauce, and then we will have a yummy
• 1:50
  SPEAKER_00: I do have the oven already preheating.
• 1:53
  SPEAKER_00: It's at 425.
• 1:55
  SPEAKER_00: And since we aren't going to talk for the 45 minutes while it takes for these
• 2:01
  SPEAKER_00: to bake,
• 2:03
  SPEAKER_00: you always want to go back to Substack where you can follow me and I will post
• 2:08
  SPEAKER_00: the live with the final dish.
• 2:11
  SPEAKER_00: And I also include either a link to a recipe there or if I make a recipe on
• 2:15
  SPEAKER_00: the spot, I will give you some instruction there.
• 2:19
  SPEAKER_00: Um, but you get the pretty picture at the end of what everything's gonna look like.
• 2:26
  SPEAKER_00: So it's just me tonight,
• 2:28
  SPEAKER_00: and I need to eat this tomorrow night too, which is incidentally Halloween.
• 2:34
  SPEAKER_00: And I feel like you're either a Halloween person or you're not.
• 2:38
  SPEAKER_00: I absolutely love the idea of Halloween.
• 2:41
  SPEAKER_00: I love costumes.
• 2:42
  SPEAKER_00: I love dressing up.
• 2:43
  SPEAKER_00: I like the lights.
• 2:44
  SPEAKER_00: I like decorating your house.
• 2:46
  SPEAKER_00: But I never do it.
• 2:47
  SPEAKER_00: I think it's too close to like...
• 2:49
  SPEAKER_00: The actual holidays for me,
• 2:52
  SPEAKER_00: and I'm always kind of thinking like,
• 2:54
  SPEAKER_00: oh, it's fall, we've just had Labor Day, we've just closed up the cabin.
• 2:59
  SPEAKER_00: I don't know why, because I do love the idea of it, but I never actually get into
• 3:08
  SPEAKER_00: So I've got some Brussels sprouts here.
• 3:11
  SPEAKER_00: Again, I'm going to make four thighs.
• 3:13
  SPEAKER_00: This is just dinner for me tonight.
• 3:15
  SPEAKER_00: I can usually eat two thighs and some veggies and then I'll have some leftovers.
• 3:20
  SPEAKER_00: When I cook, I always make more.
• 3:23
  SPEAKER_00: I don't know why.
• 3:24
  SPEAKER_00: We had a family of four, and every recipe I make seems to feed six or eight.
• 3:30
  SPEAKER_00: And I grew up with four girls,
• 3:33
  SPEAKER_00: four kids, and I only had one kid, but I've always liked leftovers.
• 3:37
  SPEAKER_00: So I'm just having our new potatoes here,
• 3:41
  SPEAKER_00: and I'm setting them up on our sheet pan so that they're opposite
• 3:44
  SPEAKER_00: the Brussels sprouts.
• 3:45
  SPEAKER_00: Now, I want everything to be about the same size.
• 3:48
  SPEAKER_00: This Brussels sprout, this potato, that's working.
• 3:51
  SPEAKER_00: This one feels a little bigger, so I'm going to quarter it.
• 3:56
  SPEAKER_00: So yeah, I'm not really into the dressing up Halloween thing.
• 4:00
  SPEAKER_00: I wish I was, but I'm not.
• 4:02
  SPEAKER_00: I did.
• 4:02
  SPEAKER_00: I was thinking about what I was going to do tomorrow night because I felt like just
• 4:05
  SPEAKER_00: a total loser just staying home.
• 4:09
  SPEAKER_00: And Kurt is traveling, so he's not here.
• 4:12
  SPEAKER_00: So I was thinking like, oh,
• 4:14
  SPEAKER_00: I might,
• 4:15
  SPEAKER_00: there's a program in the Twin Cities that is called Transmission with a DJ,
• 4:21
  SPEAKER_00: Jake Rood, who is my age.
• 4:24
  SPEAKER_00: We listen to a lot of the same music.
• 4:26
  SPEAKER_00: Actually,
• 4:26
  SPEAKER_00: he's probably younger than me,
• 4:27
  SPEAKER_00: but we listened to a lot of the same music growing up
• 4:29
  SPEAKER_00: and I really like his radio program.
• 4:32
  SPEAKER_00: And a lot of times he is at the Stephanie Hansen, stephanies.
• 4:55
  SPEAKER_00: From my friend Jason, who is a TV host in the Twin Cities.
• 4:59
  SPEAKER_00: And the name of the invitation, I wish I could show it to you.
• 5:04
  SPEAKER_00: It was like the losers who planned nothing in advance Halloween party.
• 5:10
  SPEAKER_00: And you can wear costumes if you want to, but you don't have to.
• 5:12
  SPEAKER_00: I was like, hooray!
• 5:14
  SPEAKER_00: I got invited to something and that's what I'm going to be doing tomorrow.
• 5:18
  SPEAKER_00: Okay, so...
• 5:19
  SPEAKER_00: So far we have assembled our sweet potatoes, our Brussels sprouts.
• 5:25
  SPEAKER_00: Now I need to make a little bit of a sauce that we can glaze our chicken thighs
• 5:34
  SPEAKER_00: and toss over our melange a little bit later.
• 5:38
  SPEAKER_00: So I'm going to start by putting my chicken thighs, I'm going to dry them off.
• 5:44
  SPEAKER_00: I want them dry on my sheet here.
• 5:48
  SPEAKER_00: And that's going to give us crispy skin.
• 5:51
  SPEAKER_00: And I'm not going to marinate them in advance because I want the skin to get crispy
• 5:59
  SPEAKER_00: and then I'm going to put the marinade on after and it's going to give me like
• 6:03
  SPEAKER_00: a glaze that is going to bake on the skin of
• 6:08
  SPEAKER_00: the chicken thigh giving me nice Crispy skin, but also delicious flavor.
• 6:16
  SPEAKER_01: So I'm just laying these right in the middle here.
• 6:25
  SPEAKER_01: I'm going to salt them.
• 6:26
  SPEAKER_01: I'm going to pepper them.
• 6:28
  SPEAKER_01: Pepper.
• 6:34
  SPEAKER_01: I'm also doing my veggies while I'm at it.
• 6:37
  SPEAKER_01: I'm using salt.
• 6:42
  SPEAKER_00: And I always use kosher salt.
• 6:43
  SPEAKER_00: I really want to get the skins nice and salted on these thighs.
• 6:51
  SPEAKER_00: Okay, so that is done.
• 6:54
  SPEAKER_00: And now I'm going to make a little bit of a sauce that I can pour over
• 7:02
  SPEAKER_00: the Brussels sprouts, pour over the potatoes.
• 7:05
  SPEAKER_00: I will, 10 minutes before my chicken is done, I will go ahead and Glaze them with the sauce.
• 7:14
  SPEAKER_00: I'm going to start with a little garlic powder, just sprinkling that on my sheet tray here.
• 7:19
  SPEAKER_00: Normally I use real garlic.
• 7:21
  SPEAKER_00: It's rare that I use garlic powder, but I'm being kind of lazy today.
• 7:25
  SPEAKER_00: In my marinade, I'm going to add a little bit of red pepper flake.
• 7:30
  SPEAKER_00: I like it spicy.
• 7:32
  SPEAKER_00: I've got some fresh rosemary that I will add.
• 7:37
  SPEAKER_00: I have some thyme.
• 7:42
  SPEAKER_00: And I will strip that in.
• 7:44
  SPEAKER_01: Should we have a glass of wine?
• 7:45
  SPEAKER_01: Should we have a sip?
• 7:46
  SPEAKER_01: A little sip.
• 7:49
  SPEAKER_01: Did you guys have a good week today?
• 7:51
  SPEAKER_00: Here's the thing.
• 7:53
  SPEAKER_00: If I get one more ad for political people, I'm going to just seriously drop my phone.
• 8:02
  SPEAKER_00: So tired of them.
• 8:03
  SPEAKER_00: And I report them a spam and say delete, say stop.
• 8:08
  SPEAKER_00: And then it seems like I get more.
• 8:09
  SPEAKER_00: So then I'm like, do I just block the numbers?
• 8:12
  SPEAKER_00: They always come in on different numbers.
• 8:14
  SPEAKER_00: I don't know how you prevent this from happening.
• 8:17
  SPEAKER_00: My husband, somehow his phone number got leaked in some data something.
• 8:23
  SPEAKER_00: And he gets literally, I want to say 200 texts a week.
• 8:29
  SPEAKER_00: For people asking for donations and political stuff.
• 8:32
  SPEAKER_00: If my phone ever does that, I don't even know.
• 8:35
  SPEAKER_00: I wouldn't even be able to have a phone.
• 8:37
  SPEAKER_00: It would drive me so crazy.
• 8:38
  SPEAKER_00: This is our rosemary, and I'm just going to give it a quick rough chop because it's kind of big.
• 8:44
  SPEAKER_00: But so, so far in our little sauce here,
• 8:47
  SPEAKER_00: we have red pepper flakes, thyme, and we're going to have a little rosemary.
• 8:54
  SPEAKER_00: I'm glad people are engaged in the elections.
• 8:56
  SPEAKER_00: That makes me happy.
• 8:57
  SPEAKER_00: There's been a lot of early voting, I guess.
• 9:01
  SPEAKER_00: I am sort of a purist who votes on voting day, so I will do that.
• 9:05
  SPEAKER_00: Whoever you vote for, just make sure that you vote.
• 9:10
  SPEAKER_00: I know that a lot of people get so just like, oh my gosh, I hate everybody.
• 9:14
  SPEAKER_00: There's no one to vote for.
• 9:15
  SPEAKER_00: I feel that.
• 9:16
  SPEAKER_00: But I still feel like it's our duty as citizens living in this country in a democracy.
• 9:22
  SPEAKER_00: Democracy is an experiment that democracy is still,
• 9:26
  SPEAKER_00: as a country that's only 250 years old, it's a relatively new experiment.
• 9:30
  SPEAKER_00: So I think it feels like we should still be participating in the success or failure
• 9:35
  SPEAKER_00: of it, as it were.
• 9:36
  SPEAKER_00: All right, so enough of that.
• 9:38
  SPEAKER_00: Nobody wants to talk about politics.
• 9:40
  SPEAKER_00: We want to talk about fun stuff.
• 9:42
  SPEAKER_00: I have a little bit of olive oil,
• 9:45
  SPEAKER_00: and I'm just going to put some of that right on my little chicky thighs here and rub
• 9:49
  SPEAKER_00: that in with my salt and pep.
• 9:52
  SPEAKER_00: Again, this is going to give us a little help on the browning situation
• 9:56
  SPEAKER_00: and getting crispy skin.
• 9:58
  SPEAKER_00: I'm going to go ahead and put some in my marinade.
• 10:03
  SPEAKER_00: I am also going to put a little bit of Dijon mustard in my marinade.
• 10:15
  SPEAKER_00: This is something Kurt can't have because he can't have wine.
• 10:18
  SPEAKER_00: And so when he's not home, I load up because I'm also adding balsamic vinegar.
• 10:23
  SPEAKER_00: This is kind of thick one.
• 10:26
  SPEAKER_00: It's very rich.
• 10:29
  SPEAKER_00: And the thing that I think is going to make this super yummy is fig jam.
• 10:36
  SPEAKER_00: And I have about two thirds of a jar left.
• 10:41
  SPEAKER_01: Can you hear it slurping?
• 10:44
  SPEAKER_01: I'm gonna put it all in there.
• 10:48
  SPEAKER_01: All right, so
• 10:49
  SPEAKER_00: we've got
• 10:53
  SPEAKER_00: savory with the herbs and the mustard and the balsamic.
• 10:57
  SPEAKER_00: We've got a little olive oil here.
• 10:58
  SPEAKER_00: We've got our fig jam.
• 11:02
  SPEAKER_01: This is gonna be real good.
• 11:07
  SPEAKER_01: Really, really good.
• 11:08
  SPEAKER_01: Just a little more olive oil.
• 11:10
  SPEAKER_01: It's kind of a little thick.
• 11:15
  SPEAKER_01: I love it.
• 11:17
  SPEAKER_00: All right,
• 11:18
  SPEAKER_00: so because I'm going to keep the chicken thighs and not put the marinade
• 11:23
  SPEAKER_00: on them right now,
• 11:24
  SPEAKER_00: I'm going to just take a little bit out and reserve it
• 11:29
  SPEAKER_01: so that
• 11:30
  SPEAKER_00: I have it
• 11:30
  SPEAKER_00: when it's time to glaze them when there's about 10 minutes left till
• 11:36
  SPEAKER_00: the final cooking.
• 11:38
  SPEAKER_00: Okay, so that is for my chicken thighs.
• 11:40
  SPEAKER_00: The rest of this is going to be for my Brussels sprouts.
• 11:45
  SPEAKER_00: And my potatoes,
• 11:46
  SPEAKER_00: and I'm just going to toss all of it and dump them back on the sheet pan
• 11:50
  SPEAKER_00: and throw them in.
• 11:52
  SPEAKER_00: Chicken thighs are dark meat, which I like.
• 11:55
  SPEAKER_01: Ooh, this one's kind
• 11:56
  SPEAKER_00: of big.
• 11:57
  SPEAKER_01: I'm going to cut this one up.
• 12:00
  SPEAKER_00: When they're cooked on the bone,
• 12:02
  SPEAKER_00: they get a little putsy to eat,
• 12:04
  SPEAKER_00: but I really love the skin on
• 12:07
  SPEAKER_01: chicken, so I get a good skin.
• 12:09
  SPEAKER_00: Oh, Stanley has really been on alert.
• 12:14
  SPEAKER_00: There's been a lot of people outside today and we were filming Taste Buds in
• 12:20
  SPEAKER_00: the kitchen today and he has just been all day.
• 12:25
  SPEAKER_00: All right.
• 12:28
  SPEAKER_00: Got a big spoon so I can toss everything.
• 12:32
  SPEAKER_00: Today we made, I'm just trying to think of what made on Taste Buds.
• 12:35
  SPEAKER_00: I'm just tossing this all together.
• 12:37
  SPEAKER_00: We made, what did we make?
• 12:39
  SPEAKER_00: Oh, we made Japanese garlic ginger carrot dressing.
• 12:44
  SPEAKER_00: That was lovely.
• 12:44
  SPEAKER_00: We made a garbanzo bean feta salad with herbs that also had
• 12:54
  SPEAKER_00: a cottage cheese tzatziki dressing because we were doing an episode about protein,
• 13:00
  SPEAKER_00: which is going to be fun.
• 13:02
  SPEAKER_00: Along with that, I made a naan.
• 13:04
  SPEAKER_00: Did you know if you make naan breads with cottage cheese,
• 13:07
  SPEAKER_00: you get seven grams of protein in each of the little breads,
• 13:11
  SPEAKER_00: which that's pretty great.
• 13:13
  SPEAKER_00: We also made,
• 13:14
  SPEAKER_00: I made a roasted carrot hummus that's on my website and the garlic,
• 13:17
  SPEAKER_00: ginger, orange dressings on my website too.
• 13:20
  SPEAKER_00: But I added a cottage cheese component to just make sure that I added more protein to it.
• 13:28
  SPEAKER_00: So that was a fun episode.
• 13:30
  SPEAKER_00: And then next week we're making queso for a halftime recipe.
• 13:35
  SPEAKER_00: I call it not in the can queso.
• 13:39
  SPEAKER_00: Because opening up those cans of queso, I find that really gross.
• 13:43
  SPEAKER_00: Alright, so all our veg is in here.
• 13:47
  SPEAKER_00: And it is tossed with our glaze.
• 13:51
  SPEAKER_00: I'm just going and putting this back on the sheet pan.
• 13:56
  SPEAKER_00: And I'm going to pop it in the oven.
• 13:57
  SPEAKER_00: I'm going to cook this for 30 minutes.
• 14:02
  SPEAKER_00: And then take it out, glaze the chicken, and put it in for another 10 minutes.
• 14:09
  SPEAKER_00: Now everyone's ovens run a little bit differently.
• 14:11
  SPEAKER_00: I have mine preheated to 425.
• 14:14
  SPEAKER_00: I think I'm going to turn it down to 400.
• 14:17
  SPEAKER_00: My oven is a good runner.
• 14:20
  SPEAKER_00: She gets real hot,
• 14:21
  SPEAKER_00: cooks real well,
• 14:23
  SPEAKER_00: and I can always give it a few more time, a little bit more time if I want.
• 14:27
  SPEAKER_00: I just want to make sure that my veggies get cooked and I also have time to glaze
• 14:32
  SPEAKER_00: the chicken because that's going to be the delicious part.
• 14:36
  SPEAKER_00: So going into our oven, This is what our situation looks like.
• 14:45
  SPEAKER_00: Okay, just our naked chicken, our glazed potatoes and Brussels sprouts.
• 14:52
  SPEAKER_00: I've got my glaze set aside and I'm just going to add a little bit more mustard
• 14:56
  SPEAKER_00: to this for when this goes on the chicken for the final 10 minutes.
• 15:01
  SPEAKER_00: And I'm going to go ahead and put this in and then we're just going
• 15:04
  SPEAKER_01: to talk about some things.
• 15:05
  SPEAKER_01: So here we go.
• 15:09
  SPEAKER_01: Make sure you set the timer.
• 15:13
  SPEAKER_01: I'm setting my timer for 30 minutes.
• 15:15
  SPEAKER_00: I'm also changing my cook time to 400.
• 15:20
  SPEAKER_01: Okay, so a couple things are happening.
• 15:25
  SPEAKER_00: Tomorrow is Halloween.
• 15:26
  SPEAKER_00: You have one more day that you can enter the contest for Crocktober.
• 15:31
  SPEAKER_00: I'm giving away a Crock-Pot.
• 15:33
  SPEAKER_00: I'm giving away a Cub Foods gift card.
• 15:35
  SPEAKER_00: I'm giving away an orange apron, a couple of cookbooks.
• 15:37
  SPEAKER_00: And the way you enter is you go to stephaniesdish.com.
• 15:41
  SPEAKER_00: And when you see a recipe or pull up a recipe,
• 15:44
  SPEAKER_00: in the actual recipe card,
• 15:45
  SPEAKER_00: there's a bunch of stars and you can rate a recipe,
• 15:48
  SPEAKER_00: leave a comment,
• 15:49
  SPEAKER_00: and anyone who has left a comment or rated a recipe for the month
• 15:52
  SPEAKER_00: of October will be automatically entered.
• 15:54
  SPEAKER_00: So if you're interested in that,
• 15:55
  SPEAKER_00: do that right now or today because you want to do it by the end of the day tomorrow
• 15:59
  SPEAKER_00: to be included in the giveaway.
• 16:01
  SPEAKER_00: Then I'm going to be at a library.
• 16:04
  SPEAKER_00: I think it's at Becker Regional Library coming up.
• 16:08
  SPEAKER_00: I will put this in the Substack too with the live,
• 16:10
  SPEAKER_00: but that's coming up, I think I want to say next week.
• 16:14
  SPEAKER_00: No, the week after.
• 16:15
  SPEAKER_00: So if you have books that you want to sign, you can come and visit me there.
• 16:20
  SPEAKER_00: Also, if you are thinking about holiday things, some of you have like holiday book clubs.
• 16:26
  SPEAKER_00: Kurt and I have done some book clubs where we'll zoom in just for like 5, 10, 15 minutes.
• 16:31
  SPEAKER_00: So if that's something that you're interested in, you can reach out to me.
• 16:34
  SPEAKER_00: My email is stephaniesdish.com.
• 16:38
  SPEAKER_00: And yeah, we've got a bunch of fun stuff coming up.
• 16:41
  SPEAKER_00: I'm going to be doing a holiday gift guide this year.
• 16:44
  SPEAKER_00: I did one last year and it was an absolute blast.
• 16:46
  SPEAKER_00: I ended up really recommending a lot of local gifts, which is super fun.
• 16:50
  SPEAKER_00: I know some people are really dedicated to buying local.
• 16:54
  SPEAKER_00: So it'd be a good opportunity for you.
• 16:56
  SPEAKER_00: And yeah, that's what I have going on.
• 16:58
  SPEAKER_00: Working really hard,
• 16:59
  SPEAKER_00: getting the final season of Taste Buds complete, the 40 episodes that we're making.
• 17:08
  SPEAKER_00: We have really worked hard to get them all done, so that's going to be fun.
• 17:12
  SPEAKER_00: And I am working on a third cookbook.
• 17:15
  SPEAKER_00: I guess, maybe, I don't know if I've told anybody that yet, but I am.
• 17:19
  SPEAKER_00: I have all the recipes picked,
• 17:22
  SPEAKER_00: all the recipes shot,
• 17:24
  SPEAKER_00: I'm working on the head notes,
• 17:25
  SPEAKER_00: and Kurt will have a new book out with me that'll be out this spring.
• 17:30
  SPEAKER_00: We have the art finish for that one.
• 17:31
  SPEAKER_00: The narrative is just at being edited and I have to work on those recipes too.
• 17:35
  SPEAKER_00: So I have a lot of work coming up, but that's what is happening.
• 17:39
  SPEAKER_00: Make sure that you are visiting stephaniesdish.com if ever you have a recipe need.
• 17:46
  SPEAKER_00: That's where all the recipes live.
• 17:48
  SPEAKER_00: You can also follow me on Instagram.
• 17:50
  SPEAKER_00: It's kind of fun.
• 17:52
  SPEAKER_00: And yeah, I am excited to show you this final dish tonight.
• 17:57
  SPEAKER_00: Easy for me to say.
• 17:58
  SPEAKER_00: And I want to wish you all a happy Halloween.
• 18:02
  SPEAKER_00: It's crazy how much candy is.
• 18:04
  SPEAKER_00: Can we just talk about that?
• 18:05
  SPEAKER_00: I haven't bought any candy because I'm probably not going to be here.
• 18:08
  SPEAKER_00: But I looked at a bag of like Kit Kats or whatever.
• 18:10
  SPEAKER_00: I swear it was $20 for like a family sized bag of candy.
• 18:15
  SPEAKER_00: For some of you, you have to buy three of those.
• 18:17
  SPEAKER_00: That is a lot.
• 18:18
  SPEAKER_00: I have a long driveway.
• 18:19
  SPEAKER_00: So this house in Golden Valley has never been great for trick or treaters.
• 18:23
  SPEAKER_00: But yeah, Halloween candy is a lot.
• 18:25
  SPEAKER_00: And food is just generally a lot, isn't it?
• 18:29
  SPEAKER_00: So yeah,
• 18:30
  SPEAKER_00: I hope that in the holiday season we get some relief from gas prices,
• 18:37
  SPEAKER_00: maybe we get some relief from food prices,
• 18:40
  SPEAKER_00: and maybe our wine gets a little cheaper, tariffs, I don't know.
• 18:44
  SPEAKER_00: I'm excited to be turning the chapter of this year.
• 18:48
  SPEAKER_00: It is always great to come out to you live,
• 18:51
  SPEAKER_00: sit in your living rooms with you, hang out, I am a really intuitive home cook.
• 18:58
  SPEAKER_00: I don't really write down a lot of recipes when I'm cooking just for myself.
• 19:03
  SPEAKER_00: And I think it's fun to just pop on here.
• 19:05
  SPEAKER_00: I can't really get a lot of the comments because I'm doing all the Substack things
• 19:10
  SPEAKER_00: at the same time.
• 19:11
  SPEAKER_00: But I do look at them later.
• 19:12
  SPEAKER_00: So thank you for those of you that are weighing in.
• 19:16
  SPEAKER_00: And also just want to invite you to interact.
• 19:18
  SPEAKER_00: The one thing about Substack that's hard is there's a lot of you that are following
• 19:22
  SPEAKER_00: and some people like interacting more than others.
• 19:26
  SPEAKER_00: If you ever need a restaurant recommendation,
• 19:28
  SPEAKER_00: I met a woman this week and I was like,
• 19:30
  SPEAKER_00: just text me if you want a restaurant recommendation or send me an Instagram post.
• 19:33
  SPEAKER_00: She's like, really?
• 19:34
  SPEAKER_00: I was like, yeah, I'll go ahead and I'll answer you.
• 19:37
  SPEAKER_00: We're getting into the high holiday of Thanksgiving.
• 19:40
  SPEAKER_00: I think I'll probably pop on and maybe do some Thanksgiving things for you.
• 19:44
  SPEAKER_00: There's also, as part of my Substack, a thing called the CookStack Collective.
• 19:48
  SPEAKER_00: And each month, a chef, their friend of mine, will give you a free cooking class.
• 19:53
  SPEAKER_00: Each of us rotates so that each of us is only doing one cooking class a year,
• 19:56
  SPEAKER_00: but mine's coming up in the December month.
• 19:58
  SPEAKER_00: So that is for paid subscribers.
• 20:00
  SPEAKER_00: You get a link, you register.
• 20:03
  SPEAKER_00: And when the time happens,
• 20:05
  SPEAKER_00: you just click your link that we send you and you can watch everybody cook.
• 20:09
  SPEAKER_00: It's been very fun.
• 20:10
  SPEAKER_00: We did kimchi with Betty Williams,
• 20:13
  SPEAKER_00: who incidentally featured me this week on her Substack,
• 20:16
  SPEAKER_00: which was very nice for November recipes.
• 20:19
  SPEAKER_00: But if you like I know my friend Paula is probably watching and Paula watches all
• 20:24
  SPEAKER_00: the cook stack live.
• 20:25
  SPEAKER_00: She loves them.
• 20:25
  SPEAKER_00: It's just fun to see people cook from other parts of the country, see how they cook.
• 20:29
  SPEAKER_00: And for my cook stack, we're going to be doing a holiday drink, of course.
• 20:34
  SPEAKER_00: We're going to be doing a baked brie situation and then roasted shrimp, which very underrated.
• 20:41
  SPEAKER_00: I know it doesn't sound like a lot,
• 20:42
  SPEAKER_00: but roasted shrimp is absolutely the way to go if you're making it for shrimp salad
• 20:47
  SPEAKER_00: or if you're just going to be using it as a holiday appetizer.
• 20:50
  SPEAKER_00: You know, buying them cooked, they have a different texture that I don't love.
• 20:54
  SPEAKER_00: And it's a really easy way to make them that's pretty much hands off.
• 20:57
  SPEAKER_00: So look forward to that in December.
• 21:00
  SPEAKER_00: And I think I'm going to have a sip of wine here.
• 21:06
  SPEAKER_00: That is probably it for us, friends.
• 21:08
  SPEAKER_00: Also this week, something funny that happened.
• 21:11
  SPEAKER_00: I went and went to play pickleball with some friends.
• 21:14
  SPEAKER_00: We were talking about, as we age, kind of that area underneath our eye.
• 21:19
  SPEAKER_00: And in some of the tastebud episodes,
• 21:21
  SPEAKER_00: my producer is like spending a lot of time trying to make
• 21:25
  SPEAKER_00: so I don't look like I have a black eye because I've got like
• 21:27
  SPEAKER_00: a shadow underneath there.
• 21:28
  SPEAKER_00: So our other friend, Lisa, Brought up that she was having problems with that area.
• 21:35
  SPEAKER_00: And my other friend Julia brought makeup brushes and some concealer that she's been helping us.
• 21:41
  SPEAKER_00: And so it's funny to look at myself in the Substack Live because I did film today
• 21:46
  SPEAKER_00: and I have the makeup on under there and I think she did a good job.
• 21:49
  SPEAKER_00: It's working.
• 21:51
  SPEAKER_00: So if you ever need makeup tips,
• 21:52
  SPEAKER_00: I know I'm not the first person you'd come to for that
• 21:54
  SPEAKER_00: because Lord knows I'm not good at it, but I do pay attention and I do like it.
• 21:59
  SPEAKER_00: So I get my friends that know a lot about it that can help me out.
• 22:03
  SPEAKER_00: So yeah, that's it.
• 22:05
  SPEAKER_00: I'm looking forward to hanging out with you guys again.
• 22:08
  SPEAKER_00: I'm going to be watching television tonight after I get my food done.
• 22:13
  SPEAKER_00: I don't know if I can stand to watch a scary movie.
• 22:15
  SPEAKER_00: The scariest movie I ever saw, I watched in the dark while I was wrapping holiday presents.
• 22:20
  SPEAKER_00: And Ellie was like, Mom, you gotta watch this movie.
• 22:22
  SPEAKER_00: It's so good.
• 22:23
  SPEAKER_00: And it featured Toni Collette.
• 22:25
  SPEAKER_00: It's called Heredity.
• 22:27
  SPEAKER_00: And it is one of the scariest movies I've ever seen.
• 22:30
  SPEAKER_00: So if you really want to scare yourself,
• 22:33
  SPEAKER_00: sit in the dark, wrapping presents, and watch that movie, Heredity.
• 22:37
  SPEAKER_00: It's on Netflix.
• 22:37
  SPEAKER_00: I just saw it pop up when I was like, oh, I shan't be watching that again.
• 22:42
  SPEAKER_00: Very scary.
• 22:43
  SPEAKER_00: I have heard that East of Eden is really good,
• 22:46
  SPEAKER_00: but that the main character, Florence Pugh, is a real raving bitch.
• 22:50
  SPEAKER_00: So that kind of appeals to me.
• 22:52
  SPEAKER_00: I loved that book.
• 22:53
  SPEAKER_00: It's a John Steinbeck book.
• 22:55
  SPEAKER_00: So I'm gonna be watching that.
• 22:56
  SPEAKER_00: And I did finish Silo on Apple Plus.
• 23:00
  SPEAKER_00: It took me forever, pretty much the whole summer to watch it.
• 23:03
  SPEAKER_00: And it's just starting getting going in season three.
• 23:05
  SPEAKER_00: Season one was cool.
• 23:07
  SPEAKER_00: Season two was like, hmm.
• 23:09
  SPEAKER_00: And then season three, like the first six episodes, I was like, let's move it along, people.
• 23:14
  SPEAKER_00: We need to get to the plot.
• 23:15
  SPEAKER_00: And right as the season ended, it started really cooking with gas.
• 23:19
  SPEAKER_00: So I'm looking forward.
• 23:20
  SPEAKER_00: They're gonna have one more season that's gonna come out.
• 23:22
  SPEAKER_00: I think it comes out In July.
• 23:25
  SPEAKER_00: So that's going to be good.
• 23:27
  SPEAKER_00: I hate it when they make these shows and then you have to wait so long.
• 23:30
  SPEAKER_00: Like Ted Lasso.
• 23:31
  SPEAKER_00: I'm finally finishing that Ted Lasso.
• 23:35
  SPEAKER_00: It's all right.
• 23:36
  SPEAKER_00: You know, it's cheerful.
• 23:37
  SPEAKER_00: I like it.
• 23:38
  SPEAKER_00: Another show that kind of lost steam in season two but has really regained
• 23:42
  SPEAKER_00: in season three is Nobody Wants This.
• 23:44
  SPEAKER_00: In season one, it was super fun to see Kristen Bell and to watch all those characters.
• 23:50
  SPEAKER_00: It's basically a woman who falls in love with a rabbi and kind of what that's like
• 23:55
  SPEAKER_00: to merge that culture with her.
• 23:57
  SPEAKER_00: And then season two was just sort of like dour and sad of like, can I marry the rabbi?
• 24:01
  SPEAKER_00: I could not marry the rabbi.
• 24:03
  SPEAKER_00: People were like not getting along.
• 24:06
  SPEAKER_00: Then we had a breakup.
• 24:07
  SPEAKER_00: And then season three is back to the characters are all kooky,
• 24:10
  SPEAKER_00: but lovable and kind of imperfect in their own way,
• 24:14
  SPEAKER_00: which is fine to have imperfect characters,
• 24:16
  SPEAKER_00: but it has to be kind of fun and you have to enjoy watching it.
• 24:19
  SPEAKER_00: So I would recommend that.
• 24:20
  SPEAKER_00: Season three really started picking up again.
• 24:22
  SPEAKER_00: It's been really fun to watch.
• 24:24
  SPEAKER_00: And the only complaint, and this is from a woman who's had Botox me.
• 24:30
  SPEAKER_00: Some of the times that you're looking at the women in the show,
• 24:33
  SPEAKER_00: they cannot emote and their faces start to look weird because there's fillers
• 24:37
  SPEAKER_00: and things.
• 24:38
  SPEAKER_00: So I don't want to judge anybody that gets plastic surgery or fillers
• 24:42
  SPEAKER_00: because I probably will do it at some point in my life and have been a huge fan of
• 24:46
  SPEAKER_00: the Botox.
• 24:48
  SPEAKER_00: But like, I think it's hard to be in Hollywood because you have to be able to move.
• 24:52
  SPEAKER_00: I can't really move my forehead.
• 24:53
  SPEAKER_00: You can see that from the Botox, but my eyes and everything else I can move.
• 24:57
  SPEAKER_00: In fact, some people might think I look crazy.
• 25:02
  SPEAKER_00: All right, you guys, I am waiting on my chicken dinner.
• 25:06
  SPEAKER_00: I hope you have a great weekend.
• 25:07
  SPEAKER_00: I hope you have a safe weekend and do tons of fun things.
• 25:10
  SPEAKER_00: If you're just sitting at home, get out.
• 25:14
  SPEAKER_00: I know it's hard.
• 25:15
  SPEAKER_00: I was trying to find something to do tomorrow night and I finally got invited
• 25:19
  SPEAKER_00: the party, so that solves that.
• 25:21
  SPEAKER_00: It's fun to just go out and see people, meet people, extend yourself to someone new.
• 25:27
  SPEAKER_00: I think it makes the world a little nicer place when you feel like there's a lot
• 25:31
  SPEAKER_00: of people out there to discover versus hide from, if you know what I'm saying.
• 25:35
  SPEAKER_00: All right.
• 25:36
  SPEAKER_00: Have a great weekend, everybody.
• 25:37
  SPEAKER_00: Look for this to be reposted next week.
• 25:43
  SPEAKER_00: Friday?
• 25:43
  SPEAKER_00: I don't know.
• 25:44
  SPEAKER_00: I'll repost it sometime.
• 25:46
  SPEAKER_00: Follow me on Substack.
• 25:47
  SPEAKER_00: You'll see it.
• 25:47
  SPEAKER_00: And I've got some great podcast episodes coming up, too.
• 25:50
  SPEAKER_00: I've been recording with lots of fun folks.
• 25:51
  SPEAKER_00: All right.
• 25:52
  SPEAKER_00: I think that's it for tonight.
• 25:53
  SPEAKER_00: Have a good Friday.
• 25:55
  SPEAKER_00: Cheers.
• 25:55
  SPEAKER_00: I hope you have a good cocktail.
• 25:57
  SPEAKER_00: Fun people to spend time with tonight.
• 26:00
  SPEAKER_00: And hopefully my chicken turns out good.
• 26:03
  SPEAKER_01: I think it will.
• 26:04
  SPEAKER_01: We'll see.