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Speaker 1: I am all in again.

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Speaker 2: I kiss you.

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Speaker 3: Luke Steiner with Scott Patterson an iHeartRadio podcast.

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Speaker 1: Ali, Hi, Hi, how are you? I'm good? How you doing?

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Speaker 2: I'm good?

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Speaker 1: Are you talking to us from Idaho?

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Speaker 2: I am And the snow is falling.

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Speaker 3: You're killing me. You're just killing me right now. It's

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Speaker 3: so great. So cherry Hill, that's right, hadden.

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Speaker 2: Field, Oh wow, such a special little town.

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Speaker 1: Yes, right, yeah. I always just dreamed of Cherry Hill.

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Speaker 3: Why I had a crush on a blonde girl and

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Speaker 3: Cherry Hill. And I imagine Cherry Hill because it had

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Speaker 3: two high schools four thousand people each. I just imagined

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Speaker 3: that it was a bigger, better place. Oh my gosh,

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Speaker 3: I swear to God, I swear to God.

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Speaker 2: That's so funny. I think of like growing up in suburbia,

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Speaker 2: and I first took at Philly as being like a bigger,

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Speaker 2: better place, and then once I got a taste in

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Speaker 2: New York, I was like, this.

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Speaker 1: Is the place right right right, same, same same deal.

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Speaker 3: Man, So you're Alie Larder is an American actress and

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Speaker 3: model ladies and gentlemen. She celebrated for her roles in

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Speaker 3: Varsity Blues. Legally blind, and Resident Evil franchise, as well

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Speaker 3: as TV series Heroes just a couple of tiny little

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Speaker 3: titles you may or may not have heard of. Beyond acting,

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Speaker 3: she is a passionate home cook and entertainer. In twenty

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Speaker 3: and thirteen, she published Kitchen Revelry, A Year of Festive

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Speaker 3: Menus from My Home to Yours of cookbook showcasing her

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Speaker 3: love for hosting, complete with recipes and tips for memorable gatherings.

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Speaker 1: Known for her flair for.

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Speaker 3: Creating cozy, stylish meals, alley delights, and sharing her culinary

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Speaker 3: passion with her fans. Welcome to the I Am All

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Speaker 3: In Again podcast. It is a pleasure and if you

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Speaker 3: haven't been listening. I was fortunate enough to grow up

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Speaker 3: right next door to Sally in Haddonfield, New Jersey, and

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Speaker 3: she is a rival cherry Hill, although.

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Speaker 1: You were not, were you guys in the Colonial Conference?

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Speaker 3: I remember playing baseball against Cherry East, but I don't

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Speaker 3: really remember any football games with you guys.

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Speaker 1: I think you were a different You were a cherry

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Speaker 1: Hill West. So was there a difference?

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Speaker 3: There was a dividel Yeah, tell me what's the difference

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Speaker 3: between East and West?

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Speaker 2: I mean, really it was just location. But you know,

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Speaker 2: I grew up in Barkley, and you know it was

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Speaker 2: a really you know, we used to the cover Bridge

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Speaker 2: Swim Club and.

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Speaker 3: You were cover Bridge. We used to compete against you

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Speaker 3: in swimming Wedgewood Swim Club, cover Bridge. Yeah, you were

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Speaker 3: covered Bridge.

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Speaker 1: I was Wedgwood.

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Speaker 2: Yeah. I mean that was a huge part of my

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Speaker 2: childhood is my dad getting up at six in the

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Speaker 2: morning and those freezing cold mornings that are dump and

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Speaker 2: getting into the ice cold water. There was no eighty

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Speaker 2: eight degree boz. We roughed it in Jersey.

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Speaker 3: We used to run into the showers when the when

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Speaker 3: the coach wasn't looking. I mean we're like seven eight

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Speaker 3: years old and getting tortured like that.

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Speaker 1: Yeah, I know.

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Speaker 3: Our summers were filled with like frozen mornings too.

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Speaker 1: So let's get into this.

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Speaker 3: First of all. Are you a Gilmore Girls fan?

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Speaker 2: Look, I think it's such an amazing show, and it

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Speaker 2: like when you think about something that connects with audiences

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Speaker 2: that's timeless, that people keep coming back for more. And

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Speaker 2: I think of Gilmore Girls as being like that warm

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Speaker 2: cup of hot chocolate. You know, it just like goes

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Speaker 2: down real easy, and there's beautiful relationships and you know

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Speaker 2: I think that the chemistry on the show, it was

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Speaker 2: so great. So yes, I thought it was a very

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Speaker 2: special show.

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Speaker 3: Speaking of hot chocolate, I'm drinking a Lukes hot chocolate

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Speaker 3: right now. I love that we have a collaboration deal

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Speaker 3: with Warner Brothers and we're doing a Lukes hot chocolate

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Speaker 3: as well as the coffee. So then it's delicious and

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Speaker 3: I can't get enough of it. My wife was very

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Speaker 3: worried about me. So have you ever made or given

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Speaker 3: a dessert for someone that you love? Obviously I think

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Speaker 3: you have.

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Speaker 2: Well, I saw the episode The Rocky Road that she

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Speaker 2: gives Rocky Road cookies, and immediately it made me think

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Speaker 2: of when I was probably fourteen years old around there

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Speaker 2: and fifteen maybe because I had a boyfriend. I had

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Speaker 2: someone who you know, I had a crush on, and

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Speaker 2: I decided to make them chocolate chip cookies. And it

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Speaker 2: was just like, you know, you go to the store

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Speaker 2: and we go to Pathmark and we get all this stuff,

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Speaker 2: and you know, I've always loved cooking. His cooking is

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Speaker 2: a huge part of my family's life. This was, you know,

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Speaker 2: for my crush. And I brought them outside and I

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Speaker 2: was wearing a champion sweatshirt that was tied eyed. I

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Speaker 2: still remember it. And we're hanging outside by the car

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Speaker 2: and we're all talking, and you know, I give them

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Speaker 2: the cookies and he sits them down, and then you know,

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Speaker 2: we say goodbye and he gets in the car and

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Speaker 2: he drives off and the cookies fly off the front

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Speaker 2: of the car. He put the hood and it was

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Speaker 2: so sad. I'm so much happy to be just kept going.

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Speaker 3: I hope, I hope the relationship had a better faith

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Speaker 3: than the cookies. It was all no, oh no, well

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Speaker 3: the cookies.

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Speaker 1: You know, that was the bell Weather let you know. Huh.

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Speaker 3: So what inspired you to write this this kitchen revelry?

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Speaker 3: And and do you have a favorite story behind one

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Speaker 3: of the recipes?

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Speaker 2: Look, I mean it's such a personal expression of what

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Speaker 2: I love to do. I love to cook, I love

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Speaker 2: to entertain. It's how I show my love for people.

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Speaker 2: And you know, for me, so growing up in Cherry Hill,

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Speaker 2: my grandfather used to come to the door with you know,

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Speaker 2: bushels of zucchini and Jersey tomatoes and fresh corn, and

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Speaker 2: you would sit outside and you just slice up one

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Speaker 2: of the tomatoes with a little salt and pepper. It

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Speaker 2: was just divine and women. You know, all the women

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Speaker 2: in my family are always in the kitchen and we're

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Speaker 2: cooking and enjoying. It was always a place of like

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Speaker 2: laughter and warmth for me. So when I started traveling

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Speaker 2: on my own, it's really how I made connections with

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Speaker 2: people was through food and teach me your favorite thing

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Speaker 2: to make. And then when I moved to New York,

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Speaker 2: I really started throwing more dinner parties and I just

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Speaker 2: loved that I was in a fourth floor walk up

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Speaker 2: above Pete's tavern, and it was just how I don't know,

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Speaker 2: it was how I connected with people, and it made me.

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Speaker 2: It gave me a sense of place and home, you know,

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Speaker 2: as soon as you fill your kitchen with different food.

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Speaker 2: So when I got to the point after we had

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Speaker 2: had our son, Teddy, it was this dream of mine

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Speaker 2: to be able to write down a lot of the

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Speaker 2: recipes that i'd been doing for the last ten years

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Speaker 2: and really show you know, for me, it was always

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Speaker 2: about messy, entertaining and that the lack of perfection. Because

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Speaker 2: there's so much pressure in life, there shouldn't be pressure

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Speaker 2: in cooking. And so I kind of felt like, you know,

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Speaker 2: showing the ideas of the things that I found that

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Speaker 2: worked through kind of the format of dinner parties, and

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Speaker 2: we've I've thrown a lot of raucous dinner parties and

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Speaker 2: friends thanksgivings and all all of the barbecues and everything.

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Speaker 2: So it was really a labor of love. And it

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Speaker 2: took me two years to write it with my best

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Speaker 2: friend Tracy, who's my you know, kitchen revelry partner, many

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Speaker 2: revel risk nights with her, and so it's just I mean,

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Speaker 2: I have so many recipes that are near and dear

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Speaker 2: to my heart in that book.

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Speaker 1: I can't wait to pick up a copy.

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Speaker 3: I'm gonna, I'm gonna, I'm gonna get it.

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Speaker 2: Yeah, it's beautiful and it's personal because it's shot in

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Speaker 2: our home. You know, it's it's my friends, it's my

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Speaker 2: plates and dishes. So it's not like it was just

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Speaker 2: some staged thing. And you know, we made all these recipes,

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Speaker 2: you know, we just make them over and over and

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Speaker 2: over again and try to make them perfect. But I

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Speaker 2: think that the standouts for me are the economy balls.

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Speaker 2: I still make them all the time. I love the

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Speaker 2: gougeers for the holidays, like I love making fun too,

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Speaker 2: you know, there's a great one in there. So yeah,

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Speaker 2: there's a lot of recipes.

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Speaker 1: Beautiful stuff.

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Speaker 3: Yeah, I too have My favorite memories of the old

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Speaker 3: house that we sold in la is just the dinner

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Speaker 3: parties that we would have and just the connections and

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Speaker 3: the fun that we would have. So and we do

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Speaker 3: that here at our new home too. It's just like

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Speaker 3: with my family and it's just like cooking and laughter

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Speaker 3: and it's just it's just my favorite part of the

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Speaker 3: day starts at five o'clock when we prep the meals.

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Speaker 3: You know, it's just and it just goes on. It's

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Speaker 3: my favorite part of.

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Speaker 2: The day absolutely.

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Speaker 3: I mean, you can have the crap day of all time,

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Speaker 3: but man, you get in the kitchen and it's like, eh,

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Speaker 3: big deal.

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Speaker 2: You know, it's just you know, it's a way of like,

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Speaker 2: you know, I think that when you create something and

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Speaker 2: then you see it turn out and it's delicious, Like

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Speaker 2: it's like doing yourself a solid. You know, Yes, you

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Speaker 2: can be proud of this one little part of your day.

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Speaker 2: You know, if everything else is falling apart, but you

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Speaker 2: make your meat or your chicken marbea or whatever you

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Speaker 2: decide you make, if you bake you know, a pumpkin bread,

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Speaker 2: whatever you know, gingerbread, you know, whatever it is, and

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Speaker 2: it turns off or something that you know, it's just

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Speaker 2: that small little wind.

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Speaker 3: It's just the best. Do you have a signature baked

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Speaker 3: treat that you're known for amongst your circle?

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Speaker 2: Well, in the well, now it's the holidays, right, So

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Speaker 2: actually to night I'm doing my candy cane crunch cookies.

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Speaker 2: So it's just like a classic butter cookie with white

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Speaker 2: chocolate chips and chopped up candy canes and always for me,

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Speaker 2: vanilla paste. That to me is the difference in baking.

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Speaker 2: Never imitation vanilla not even you know, I like vanilla paste,

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Speaker 2: so you can really see the vanilla beans because I

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Speaker 2: love to bake. So that would probably my candy cane

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Speaker 2: crunch cookies and that when people come over, you know,

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Speaker 2: we do a lot like I do steak up wave

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Speaker 2: a lot. I love to make that. There's tons of things.

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Speaker 3: Yeah, candy cane crunch cookies. Oh man, does that sound good?

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Speaker 3: And that's in your book and I can make that recipe.

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Speaker 3: I can actually do that all right, Well, I can attempt.

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Speaker 2: I don't know if I get very easy things that

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Speaker 2: hard in there?

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Speaker 3: Ali, do you have a go to recipe to impress

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Speaker 3: your friends and family, like when you really want to

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Speaker 3: hit it out of the park. Not saying that they're

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Speaker 3: not all divine.

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Speaker 2: But yeah, what you find. I do a turkey bracciola

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Speaker 2: that's pretty wonderful. So it's a pound of turkey breast

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Speaker 2: that you line with jutto and then you fill it

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Speaker 2: with the spinach and you roll it up and you

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Speaker 2: see it and then you continue to braze it and

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Speaker 2: stock and that's really beautiful. So when you slice it,

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Speaker 2: it looks really you know, that's kind of impressive and beautiful.

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Speaker 2: For the holidays, also, I'll do parties where I'm just

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Speaker 2: having an incredible charcouterie tray where I do like, you know,

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Speaker 2: a flowerless chocolate cake, where I do you know, cheese

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Speaker 2: and chocolate fond juice. So it's kind of a pick night,

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Speaker 2: which I also love. I love doing my own blue

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Speaker 2: cheese stuffed olives for great martinis. I love doing that.

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Speaker 2: I love one thing that's in my book that I'll

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Speaker 2: start doing for the holidays too. When I do in

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Speaker 2: the summer is that you take raspberries and like a

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Speaker 2: little ball jar and you cover them with vodka and

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Speaker 2: then when you have champagne, you just take a tablespoon

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Speaker 2: of the vodka soaked raspberries and it's such a beautiful dren.

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Speaker 2: So I love for of that.

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Speaker 1: Wow.

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Speaker 3: How do you balance your such a busy career? You're

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Speaker 3: on Landman Now with Billy, Bob Thornton and Tyler Taylor

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Speaker 3: Sheridan series.

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Speaker 1: How do you do this? Balance the career, family life,

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Speaker 1: love for cooking. How does it all work?

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Speaker 2: I don't think there's any such thing as balance. It's

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Speaker 2: completely impossible, especially this chapter in my life where we have,

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Speaker 2: you know, a nine and thirteen year old. I'm busy

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Speaker 2: working mom, and I think for me though, when I'm home,

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Speaker 2: we're having family dinners four nights a week. That's how

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Speaker 2: I ground our family, and that's how we always connect

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Speaker 2: at the family table, at the dinner table, talk about

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Speaker 2: your day. And you know, my daughter was like family

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Speaker 2: dinner again. Yeah, family dinner again at the table, you know.

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Speaker 2: And so that to me is one of the ways

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Speaker 2: that I just I love doing it. So it's no

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Speaker 2: effort for me, you know, during takeout is just it's

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Speaker 2: never been my bag. You know. I love to cook

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Speaker 2: and I can throw something together really quickly if needed.

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Speaker 1: And you're shooting in Texas? Right?

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Speaker 3: Are you shooting in Texas in Fort Worth? Are you

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Speaker 3: able to go back and forth? Is that a short

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Speaker 3: flight for you?

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Speaker 1: Is it?

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Speaker 2: Oh, it's all I do. I will shoot a sixteen

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Speaker 2: hour day. I hop the next flight out. I go

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Speaker 2: straight into parents conferences with the kids sports ballet, soccer

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Speaker 2: and skiing right now. And then you know, we don't

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Speaker 2: we're still on our second season, but I feel like

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Speaker 2: we'll be back in the spring. And then, you know,

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Speaker 2: last year when I did that, you just you know,

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Speaker 2: as a working mom, you just you don't stop. And

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Speaker 2: I just I go for it. And my kids have

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Speaker 2: been amazing. We never go within two weeks and it's

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Speaker 2: usually never that long. So they fly to me, I

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Speaker 2: fly to them, and they kind of are really into

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Speaker 2: having like the city of Fort Worth. And then coming

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Speaker 2: back to the.

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Speaker 3: Mountains, I want to get into mountain life a little bit.

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Speaker 1: But let me get through some of these other questions here.

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Speaker 3: Since your book, your cookbook focuses on seasonal entertaining what's

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Speaker 3: your favorite season to cook for?

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Speaker 1: And why?

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Speaker 3: And I think I know why.

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Speaker 2: I don't know if you know, because I mean, truthfully,

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Speaker 2: it's summer because I like when all the produce is ripe,

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Speaker 2: I just don't don't you don't need to do anything.

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Speaker 2: I mean, when your produce is perfect, you don't need

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Speaker 2: to do anything. And like with living in the mountains,

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Speaker 2: I don't get that. You know, it's very short seasons,

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Speaker 2: and so you know, when you're living in California, which

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Speaker 2: I did for you know, almost twenty years, you get

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Speaker 2: used to just all of your produce being so fresh

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Speaker 2: and beautiful, and now it's actually really I love living

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Speaker 2: back in the seasons, which is where I grew up,

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Speaker 2: you know, with the four seasons, and you know you're

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Speaker 2: not going to eat mangoes in December, right right, So

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Speaker 2: in the summer, I love just the fresh you know,

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Speaker 2: fresh strawberries and making homemade you know crembrou lais and

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Speaker 2: just keeping it really really beautiful.

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Speaker 3: So big transition from La to the mountains, did you

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Speaker 3: because I know because I feel the same way. I

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Speaker 3: have this conversation with my wife at nauseam about moving

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Speaker 3: to the mountains because we've been trying, I've been trying

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Speaker 3: to move us to the mountains Colorado, Utah, wherever, Idaho.

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Speaker 3: I just started looking at but tell us about that transition.

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Speaker 2: What was it like. So our children were on zoom.

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Speaker 2: You know, California was shut down for a very long

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Speaker 2: time during the pandemic, and my husband and I were like,

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Speaker 2: why are we sitting here in our house, Like, let's

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Speaker 2: go on an adventure as a family. And we drove

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Speaker 2: into Idaho and decided that we would come for a

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Speaker 2: couple months as the kids could ski. And when we

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Speaker 2: got here, the schools were open, so we put our

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Speaker 2: daughter in kindergarten here in this beautiful public school, and

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Speaker 2: we went back to LA for the summer, and we

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Speaker 2: were kind of just looked at each other and we're like,

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Speaker 2: is this possible? Is this possible? Because my husband and

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Speaker 2: I had built our careers between LA and New York,

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Speaker 2: and you know, when you spend thirty years, you know,

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Speaker 2: putting time and energy into something, the idea of moving

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Speaker 2: away from the epicenter of where the work is is terrifying.

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Speaker 2: So we just really, you know, we looked at each

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Speaker 2: other and we talked about it. We made the decision

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Speaker 2: to go for it. We had such a strong connection

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Speaker 2: to this place and we decided that we wanted to

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Speaker 2: raise our family here and we felt that if we

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Speaker 2: were following what was true to us, that the rest

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Speaker 2: would fall into place. And he took the leap of

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Speaker 2: faith and we moved. Also, the industry has changed and

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Speaker 2: the way that you're auditioning on tape. Now you know,

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Speaker 2: you're not very rarely going into rooms, and that was

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Speaker 2: not the case five years ago, you know, So now

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Speaker 2: it's it's really opened up the place that you know,

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Speaker 2: as creatives and as artists, we don't have to live

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Speaker 2: within that world. And that's a huge gift for us.

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Speaker 3: And how about the children readjusting and making new friends

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Speaker 3: and leaving old ones?

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Speaker 1: Was that difficult?

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Speaker 2: It was difficult for our ten year old at first,

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Speaker 2: but he made the most incredible group of friends here.

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Speaker 2: He has the best wolf back and I'd bring him

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Speaker 2: back to California where he's got his cousins and you know,

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Speaker 2: the people that he, you know, knew when he was little,

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Speaker 2: and it's like no time has passed. So I think

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Speaker 2: that you know, with raising them the mountains where we

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Speaker 2: travel quite often as a family, we loved we take

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Speaker 2: huge trips together, so we like using this as our base.

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Speaker 2: And she continued to travel and yeah, it's been great

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Speaker 2: for them.

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Speaker 3: Do you involve your children in the kitchen, and do

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Speaker 3: they have favorite dishes they help you with.

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Speaker 2: Yeah. So my daughter's finally cooking on her own, so

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Speaker 2: that's fantastic. She just destroyed her banana bread the other

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Speaker 2: day because I told her to only put in a

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Speaker 2: cup of chocolate chips. She dumped in the whole bag

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Speaker 2: so then it was chocolate and she was very upset

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Speaker 2: that she'd ruined her banana bread. But she loves to

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Speaker 2: make nutella soup blaze, so she makes them on her own,

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Speaker 2: which is great. And my son loves madelines, so we'll

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Speaker 2: make madelines together. Yeah. So it's it's like now we're

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Speaker 2: getting more into like you know, my daughter does a

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Speaker 2: lot of the egg dishes now and letting.

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Speaker 1: Ring it so she'll she'll make breakfast for everybody.

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Speaker 2: Yeah, she loves to.

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Speaker 3: That's fantastic.

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Speaker 1: I'm teaching my I have a ten year old son.

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Speaker 3: I'm teaching him how to cook, and he wants to

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Speaker 3: be involved in everything and help me out, and it's

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Speaker 3: just all great.

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Speaker 2: That's amazing.

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Speaker 3: It is.

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Speaker 1: Do you have.

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Speaker 3: Ingredients or tools that you can't live without in your kitchen?

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Speaker 1: What are those?

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Speaker 2: Well, I mean for baking I love as bachelor because

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Speaker 2: there's something incredibly satisfying about what you scoop the bowl

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Speaker 2: to get out all the better. I love that. I

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Speaker 2: love my like you know the micro the microplanes, because

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Speaker 2: when you're grading parmesan, especially Raygiano, it gives you like

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Speaker 2: very small, fluffy cheese on top of your pasta instead

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Speaker 2: of like the thick rated So I love the micro

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Speaker 2: I think it's a microplane. I love my huge kitchen

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Speaker 2: a mixer. It's one of the huge ones. I love it.

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Speaker 2: It's copper. I adore that. I love my leg brazier.

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Speaker 2: I mean that's used all the time. I have a

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Speaker 2: huge copper stockpot that I can't live without. What else

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Speaker 2: do we love? My mocha masters, how I get my

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Speaker 2: coffee travel And I have the Bravel espresso maker because

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Speaker 2: I do coffee in the morning and I usually like

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Speaker 2: a a little espresso or macchiato in the afternoon.

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Speaker 3: Uh. I want to get back into mountain life, okay,

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Speaker 3: getting through the winners. Yes, and you're I assume you're

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Speaker 3: all skiers and you go out there and brace it.

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Speaker 2: I love it. Right now, we got ten inches on Saturday.

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Speaker 2: It's snowing. It's it's the trees are covered. It's just

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Speaker 2: it's like, do.

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Speaker 3: You have difficulty driving at times?

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Speaker 2: I husband the other day because you know, he was

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Speaker 2: done in Wilmington filming his show. My husband's on a

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Speaker 2: show called The run Arounds, and he was down there

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Speaker 2: and we got a very early least snow dunt this year,

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Speaker 2: right around Halloween. And he was there and he had

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Speaker 2: not put my snow tires on. And one of the

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Speaker 2: holes that he know is that if we'd live in Idaho,

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Speaker 2: he's going to do some of that heavy lifting mountain

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Speaker 2: snow tires are on. So we're all good. But you know,

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Speaker 2: it's not passed me to get out there and shovel.

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Speaker 2: I mean, we get we might get two three four

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Speaker 2: five feet of snow.

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Speaker 3: You know.

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Speaker 2: I'm out there and it's fun though. It's kind of beautiful,

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Speaker 2: right and also it's sunny, you know, so that's really

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Speaker 2: gorgeous too when it's snowing and it kind of glistens everywhere.

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Speaker 2: So I love the weather. I mean, definitely, it's hard

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Speaker 2: in April when it all turns into mud, you know,

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Speaker 2: but then you kind of come into like spring, and

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Speaker 2: I'm just the Mountains of Romance to me.

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Speaker 1: Are you big powder scars?

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Speaker 3: You on powdered days, you get up early and just

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Speaker 3: just shred it.

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Speaker 2: Yeah, yes, you do. We do in our Berniee just

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Speaker 2: like you know, are outside of the snow. They're just

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Speaker 2: totally covered. Sitting at the bottom the mountain. You see

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Speaker 2: the little noses sticking out. Yeah, we really.

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Speaker 3: Love oh my god, love it. Any new uh, culinary

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Speaker 3: projects or passions you're exploring that you want to share.

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Speaker 2: Interesting, you know. It's like with the it's been incredible

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Speaker 2: to have the success of the show and to have

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Speaker 2: the audiences truly connect with this. You know, it's like

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Speaker 2: it's this runaway hit. And when you get that and

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Speaker 2: you can get into the zeitgeist and you get to really,

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Speaker 2: you know, tell a story that you love and it

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Speaker 2: connects with audiences, it's very special and very rare. So

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Speaker 2: that to me is exciting. And I think that as

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Speaker 2: the years go on, I probably will dabble in doing

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Speaker 2: another cookbook and maybe you know, from the mountain life

426
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Speaker 2: here because you know, we'll be up the mountain and

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Speaker 2: we do like the whole like shot skis, you know,

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Speaker 2: and you know, you flip over your ski and do

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Speaker 2: a little sharkooterie on the end backpack and that's just amazing.

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Speaker 2: You've got the bottles of champagne and wine in the

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Speaker 2: snow like that's really fun. And you know a lot

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Speaker 2: of the lake life, you know, and cooking by the

433
00:20:56,160 --> 00:20:58,679
Speaker 2: fire when you're camping and that kind of stuff has

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00:20:58,720 --> 00:21:02,000
Speaker 2: been really incredible to explore because you know, it's a

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Speaker 2: more rugged life, but it doesn't mean you can't still

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Speaker 2: have vabulous food.

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Speaker 3: Tell us a little bit about the new series you're

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Speaker 3: working with, Billy, Bob Thornton.

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Speaker 2: You're you know, we have an extraordinary cast. So the

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Speaker 2: show is called Landman and it's based in West Texas

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Speaker 2: and the Permian Basin, and it really dives into the

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Speaker 2: booms and busts of the oil industry and this extraordinary

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Speaker 2: cast from Billy who plays the Landman, I play's ex

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Speaker 2: wife who you know comes back looking to get back

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Speaker 2: together and heal her family. And then you have John

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Speaker 2: Hamm who's the tycoon, Demi Moore and James Jordan and

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Speaker 2: Jacob Laughlin and Michelle who play our children. And it's

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Speaker 2: a really authentic eye into the ups and downs of

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Speaker 2: that world, and you really see how that high stakes

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Speaker 2: lifestyle affects their families and it and affects them as people.

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Speaker 2: So I think that you know, with with Taylor, he's

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Speaker 2: a brilliant writer, and he really is able to round

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Speaker 2: out these you know, multifaceted characters and bring these storylines

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Speaker 2: together to really take you into a world you have.

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Speaker 3: So if you loved Yellowstone, you're gonna blank land Man

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Speaker 3: really love land Man. Yeah, oh yeah, uh yeah, he's

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Speaker 3: he's terrific writer. Love his movies too.

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Speaker 2: Those He's such a talent and he, you know, in

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Speaker 2: the way that my character is unabashedly bold, Taylor's unabashedly bold,

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Speaker 2: and you know he's he's just an incredible creative.

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Speaker 3: All right, last question here, because we know you're busy.

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Speaker 3: You got a million things to do.

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Speaker 2: Holiday starts after this.

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Speaker 3: So let's go out with a real bang here. Okay,

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Speaker 3: if you were to come into Luke's Diner, Yes, what

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Speaker 3: would you order and where would you sit?

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Speaker 2: Okay? Two fried eggs, Chrispy bacon, begel everything beg old

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Speaker 2: with cream cheese, side of Tabasco coffee half and half.

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Speaker 1: Wow, there you nailed it.

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Speaker 3: You got it coming anytime You're gonna get it.

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Speaker 1: Ali larder. Thank you so much.

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Speaker 3: Great meeting you, great talking to you, and uh, everybody,

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Speaker 3: go get her cookbook and watch land Man.

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Speaker 2: She's the holidays you and your family.

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Speaker 3: Thank you so much.

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Speaker 4: Bye, take care, hey everybody, and don't forget.

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Speaker 3: Follow us on Instagram at I Am all In podcast

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Speaker 3: and email us at Gilmore at iHeartRadio dot com