Speaker 1: I am all in again.
Speaker 2: I kiss you.
Speaker 3: Luke Steiner with Scott Patterson an iHeartRadio podcast.
Speaker 1: Ali, Hi, Hi, how are you? I'm good? How you doing?
Speaker 2: I'm good?
Speaker 1: Are you talking to us from Idaho?
Speaker 2: I am And the snow is falling.
Speaker 3: You're killing me. You're just killing me right now. It's
Speaker 3: so great. So cherry Hill, that's right, hadden.
Speaker 2: Field, Oh wow, such a special little town.
Speaker 1: Yes, right, yeah. I always just dreamed of Cherry Hill.
Speaker 3: Why I had a crush on a blonde girl and
Speaker 3: Cherry Hill. And I imagine Cherry Hill because it had
Speaker 3: two high schools four thousand people each. I just imagined
Speaker 3: that it was a bigger, better place. Oh my gosh,
Speaker 3: I swear to God, I swear to God.
Speaker 2: That's so funny. I think of like growing up in suburbia,
Speaker 2: and I first took at Philly as being like a bigger,
Speaker 2: better place, and then once I got a taste in
Speaker 2: New York, I was like, this.
Speaker 1: Is the place right right right, same, same same deal.
Speaker 3: Man, So you're Alie Larder is an American actress and
Speaker 3: model ladies and gentlemen. She celebrated for her roles in
Speaker 3: Varsity Blues. Legally blind, and Resident Evil franchise, as well
Speaker 3: as TV series Heroes just a couple of tiny little
Speaker 3: titles you may or may not have heard of. Beyond acting,
Speaker 3: she is a passionate home cook and entertainer. In twenty
Speaker 3: and thirteen, she published Kitchen Revelry, A Year of Festive
Speaker 3: Menus from My Home to Yours of cookbook showcasing her
Speaker 3: love for hosting, complete with recipes and tips for memorable gatherings.
Speaker 1: Known for her flair for.
Speaker 3: Creating cozy, stylish meals, alley delights, and sharing her culinary
Speaker 3: passion with her fans. Welcome to the I Am All
Speaker 3: In Again podcast. It is a pleasure and if you
Speaker 3: haven't been listening. I was fortunate enough to grow up
Speaker 3: right next door to Sally in Haddonfield, New Jersey, and
Speaker 3: she is a rival cherry Hill, although.
Speaker 1: You were not, were you guys in the Colonial Conference?
Speaker 3: I remember playing baseball against Cherry East, but I don't
Speaker 3: really remember any football games with you guys.
Speaker 1: I think you were a different You were a cherry
Speaker 1: Hill West. So was there a difference?
Speaker 3: There was a dividel Yeah, tell me what's the difference
Speaker 3: between East and West?
Speaker 2: I mean, really it was just location. But you know,
Speaker 2: I grew up in Barkley, and you know it was
Speaker 2: a really you know, we used to the cover Bridge
Speaker 2: Swim Club and.
Speaker 3: You were cover Bridge. We used to compete against you
Speaker 3: in swimming Wedgewood Swim Club, cover Bridge. Yeah, you were
Speaker 3: covered Bridge.
Speaker 1: I was Wedgwood.
Speaker 2: Yeah. I mean that was a huge part of my
Speaker 2: childhood is my dad getting up at six in the
Speaker 2: morning and those freezing cold mornings that are dump and
Speaker 2: getting into the ice cold water. There was no eighty
Speaker 2: eight degree boz. We roughed it in Jersey.
Speaker 3: We used to run into the showers when the when
Speaker 3: the coach wasn't looking. I mean we're like seven eight
Speaker 3: years old and getting tortured like that.
Speaker 1: Yeah, I know.
Speaker 3: Our summers were filled with like frozen mornings too.
Speaker 1: So let's get into this.
Speaker 3: First of all. Are you a Gilmore Girls fan?
Speaker 2: Look, I think it's such an amazing show, and it
Speaker 2: like when you think about something that connects with audiences
Speaker 2: that's timeless, that people keep coming back for more. And
Speaker 2: I think of Gilmore Girls as being like that warm
Speaker 2: cup of hot chocolate. You know, it just like goes
Speaker 2: down real easy, and there's beautiful relationships and you know
Speaker 2: I think that the chemistry on the show, it was
Speaker 2: so great. So yes, I thought it was a very
Speaker 2: special show.
Speaker 3: Speaking of hot chocolate, I'm drinking a Lukes hot chocolate
Speaker 3: right now. I love that we have a collaboration deal
Speaker 3: with Warner Brothers and we're doing a Lukes hot chocolate
Speaker 3: as well as the coffee. So then it's delicious and
Speaker 3: I can't get enough of it. My wife was very
Speaker 3: worried about me. So have you ever made or given
Speaker 3: a dessert for someone that you love? Obviously I think
Speaker 3: you have.
Speaker 2: Well, I saw the episode The Rocky Road that she
Speaker 2: gives Rocky Road cookies, and immediately it made me think
Speaker 2: of when I was probably fourteen years old around there
Speaker 2: and fifteen maybe because I had a boyfriend. I had
Speaker 2: someone who you know, I had a crush on, and
Speaker 2: I decided to make them chocolate chip cookies. And it
Speaker 2: was just like, you know, you go to the store
Speaker 2: and we go to Pathmark and we get all this stuff,
Speaker 2: and you know, I've always loved cooking. His cooking is
Speaker 2: a huge part of my family's life. This was, you know,
Speaker 2: for my crush. And I brought them outside and I
Speaker 2: was wearing a champion sweatshirt that was tied eyed. I
Speaker 2: still remember it. And we're hanging outside by the car
Speaker 2: and we're all talking, and you know, I give them
Speaker 2: the cookies and he sits them down, and then you know,
Speaker 2: we say goodbye and he gets in the car and
Speaker 2: he drives off and the cookies fly off the front
Speaker 2: of the car. He put the hood and it was
Speaker 2: so sad. I'm so much happy to be just kept going.
Speaker 3: I hope, I hope the relationship had a better faith
Speaker 3: than the cookies. It was all no, oh no, well
Speaker 3: the cookies.
Speaker 1: You know, that was the bell Weather let you know. Huh.
Speaker 3: So what inspired you to write this this kitchen revelry?
Speaker 3: And and do you have a favorite story behind one
Speaker 3: of the recipes?
Speaker 2: Look, I mean it's such a personal expression of what
Speaker 2: I love to do. I love to cook, I love
Speaker 2: to entertain. It's how I show my love for people.
Speaker 2: And you know, for me, so growing up in Cherry Hill,
Speaker 2: my grandfather used to come to the door with you know,
Speaker 2: bushels of zucchini and Jersey tomatoes and fresh corn, and
Speaker 2: you would sit outside and you just slice up one
Speaker 2: of the tomatoes with a little salt and pepper. It
Speaker 2: was just divine and women. You know, all the women
Speaker 2: in my family are always in the kitchen and we're
Speaker 2: cooking and enjoying. It was always a place of like
Speaker 2: laughter and warmth for me. So when I started traveling
Speaker 2: on my own, it's really how I made connections with
Speaker 2: people was through food and teach me your favorite thing
Speaker 2: to make. And then when I moved to New York,
Speaker 2: I really started throwing more dinner parties and I just
Speaker 2: loved that I was in a fourth floor walk up
Speaker 2: above Pete's tavern, and it was just how I don't know,
Speaker 2: it was how I connected with people, and it made me.
Speaker 2: It gave me a sense of place and home, you know,
Speaker 2: as soon as you fill your kitchen with different food.
Speaker 2: So when I got to the point after we had
Speaker 2: had our son, Teddy, it was this dream of mine
Speaker 2: to be able to write down a lot of the
Speaker 2: recipes that i'd been doing for the last ten years
Speaker 2: and really show you know, for me, it was always
Speaker 2: about messy, entertaining and that the lack of perfection. Because
Speaker 2: there's so much pressure in life, there shouldn't be pressure
Speaker 2: in cooking. And so I kind of felt like, you know,
Speaker 2: showing the ideas of the things that I found that
Speaker 2: worked through kind of the format of dinner parties, and
Speaker 2: we've I've thrown a lot of raucous dinner parties and
Speaker 2: friends thanksgivings and all all of the barbecues and everything.
Speaker 2: So it was really a labor of love. And it
Speaker 2: took me two years to write it with my best
Speaker 2: friend Tracy, who's my you know, kitchen revelry partner, many
Speaker 2: revel risk nights with her, and so it's just I mean,
Speaker 2: I have so many recipes that are near and dear
Speaker 2: to my heart in that book.
Speaker 1: I can't wait to pick up a copy.
Speaker 3: I'm gonna, I'm gonna, I'm gonna get it.
Speaker 2: Yeah, it's beautiful and it's personal because it's shot in
Speaker 2: our home. You know, it's it's my friends, it's my
Speaker 2: plates and dishes. So it's not like it was just
Speaker 2: some staged thing. And you know, we made all these recipes,
Speaker 2: you know, we just make them over and over and
Speaker 2: over again and try to make them perfect. But I
Speaker 2: think that the standouts for me are the economy balls.
Speaker 2: I still make them all the time. I love the
Speaker 2: gougeers for the holidays, like I love making fun too,
Speaker 2: you know, there's a great one in there. So yeah,
Speaker 2: there's a lot of recipes.
Speaker 1: Beautiful stuff.
Speaker 3: Yeah, I too have My favorite memories of the old
Speaker 3: house that we sold in la is just the dinner
Speaker 3: parties that we would have and just the connections and
Speaker 3: the fun that we would have. So and we do
Speaker 3: that here at our new home too. It's just like
Speaker 3: with my family and it's just like cooking and laughter
Speaker 3: and it's just it's just my favorite part of the
Speaker 3: day starts at five o'clock when we prep the meals.
Speaker 3: You know, it's just and it just goes on. It's
Speaker 3: my favorite part of.
Speaker 2: The day absolutely.
Speaker 3: I mean, you can have the crap day of all time,
Speaker 3: but man, you get in the kitchen and it's like, eh,
Speaker 3: big deal.
Speaker 2: You know, it's just you know, it's a way of like,
Speaker 2: you know, I think that when you create something and
Speaker 2: then you see it turn out and it's delicious, Like
Speaker 2: it's like doing yourself a solid. You know, Yes, you
Speaker 2: can be proud of this one little part of your day.
Speaker 2: You know, if everything else is falling apart, but you
Speaker 2: make your meat or your chicken marbea or whatever you
Speaker 2: decide you make, if you bake you know, a pumpkin bread,
Speaker 2: whatever you know, gingerbread, you know, whatever it is, and
Speaker 2: it turns off or something that you know, it's just
Speaker 2: that small little wind.
Speaker 3: It's just the best. Do you have a signature baked
Speaker 3: treat that you're known for amongst your circle?
Speaker 2: Well, in the well, now it's the holidays, right, So
Speaker 2: actually to night I'm doing my candy cane crunch cookies.
Speaker 2: So it's just like a classic butter cookie with white
Speaker 2: chocolate chips and chopped up candy canes and always for me,
Speaker 2: vanilla paste. That to me is the difference in baking.
Speaker 2: Never imitation vanilla not even you know, I like vanilla paste,
Speaker 2: so you can really see the vanilla beans because I
Speaker 2: love to bake. So that would probably my candy cane
Speaker 2: crunch cookies and that when people come over, you know,
Speaker 2: we do a lot like I do steak up wave
Speaker 2: a lot. I love to make that. There's tons of things.
Speaker 3: Yeah, candy cane crunch cookies. Oh man, does that sound good?
Speaker 3: And that's in your book and I can make that recipe.
Speaker 3: I can actually do that all right, Well, I can attempt.
Speaker 2: I don't know if I get very easy things that
Speaker 2: hard in there?
Speaker 3: Ali, do you have a go to recipe to impress
Speaker 3: your friends and family, like when you really want to
Speaker 3: hit it out of the park. Not saying that they're
Speaker 3: not all divine.
Speaker 2: But yeah, what you find. I do a turkey bracciola
Speaker 2: that's pretty wonderful. So it's a pound of turkey breast
Speaker 2: that you line with jutto and then you fill it
Speaker 2: with the spinach and you roll it up and you
Speaker 2: see it and then you continue to braze it and
Speaker 2: stock and that's really beautiful. So when you slice it,
Speaker 2: it looks really you know, that's kind of impressive and beautiful.
Speaker 2: For the holidays, also, I'll do parties where I'm just
Speaker 2: having an incredible charcouterie tray where I do like, you know,
Speaker 2: a flowerless chocolate cake, where I do you know, cheese
Speaker 2: and chocolate fond juice. So it's kind of a pick night,
Speaker 2: which I also love. I love doing my own blue
Speaker 2: cheese stuffed olives for great martinis. I love doing that.
Speaker 2: I love one thing that's in my book that I'll
Speaker 2: start doing for the holidays too. When I do in
Speaker 2: the summer is that you take raspberries and like a
Speaker 2: little ball jar and you cover them with vodka and
Speaker 2: then when you have champagne, you just take a tablespoon
Speaker 2: of the vodka soaked raspberries and it's such a beautiful dren.
Speaker 2: So I love for of that.
Speaker 1: Wow.
Speaker 3: How do you balance your such a busy career? You're
Speaker 3: on Landman Now with Billy, Bob Thornton and Tyler Taylor
Speaker 3: Sheridan series.
Speaker 1: How do you do this? Balance the career, family life,
Speaker 1: love for cooking. How does it all work?
Speaker 2: I don't think there's any such thing as balance. It's
Speaker 2: completely impossible, especially this chapter in my life where we have,
Speaker 2: you know, a nine and thirteen year old. I'm busy
Speaker 2: working mom, and I think for me though, when I'm home,
Speaker 2: we're having family dinners four nights a week. That's how
Speaker 2: I ground our family, and that's how we always connect
Speaker 2: at the family table, at the dinner table, talk about
Speaker 2: your day. And you know, my daughter was like family
Speaker 2: dinner again. Yeah, family dinner again at the table, you know.
Speaker 2: And so that to me is one of the ways
Speaker 2: that I just I love doing it. So it's no
Speaker 2: effort for me, you know, during takeout is just it's
Speaker 2: never been my bag. You know. I love to cook
Speaker 2: and I can throw something together really quickly if needed.
Speaker 1: And you're shooting in Texas? Right?
Speaker 3: Are you shooting in Texas in Fort Worth? Are you
Speaker 3: able to go back and forth? Is that a short
Speaker 3: flight for you?
Speaker 1: Is it?
Speaker 2: Oh, it's all I do. I will shoot a sixteen
Speaker 2: hour day. I hop the next flight out. I go
Speaker 2: straight into parents conferences with the kids sports ballet, soccer
Speaker 2: and skiing right now. And then you know, we don't
Speaker 2: we're still on our second season, but I feel like
Speaker 2: we'll be back in the spring. And then, you know,
Speaker 2: last year when I did that, you just you know,
Speaker 2: as a working mom, you just you don't stop. And
Speaker 2: I just I go for it. And my kids have
Speaker 2: been amazing. We never go within two weeks and it's
Speaker 2: usually never that long. So they fly to me, I
Speaker 2: fly to them, and they kind of are really into
Speaker 2: having like the city of Fort Worth. And then coming
Speaker 2: back to the.
Speaker 3: Mountains, I want to get into mountain life a little bit.
Speaker 1: But let me get through some of these other questions here.
Speaker 3: Since your book, your cookbook focuses on seasonal entertaining what's
Speaker 3: your favorite season to cook for?
Speaker 1: And why?
Speaker 3: And I think I know why.
Speaker 2: I don't know if you know, because I mean, truthfully,
Speaker 2: it's summer because I like when all the produce is ripe,
Speaker 2: I just don't don't you don't need to do anything.
Speaker 2: I mean, when your produce is perfect, you don't need
Speaker 2: to do anything. And like with living in the mountains,
Speaker 2: I don't get that. You know, it's very short seasons,
Speaker 2: and so you know, when you're living in California, which
Speaker 2: I did for you know, almost twenty years, you get
Speaker 2: used to just all of your produce being so fresh
Speaker 2: and beautiful, and now it's actually really I love living
Speaker 2: back in the seasons, which is where I grew up,
Speaker 2: you know, with the four seasons, and you know you're
Speaker 2: not going to eat mangoes in December, right right, So
Speaker 2: in the summer, I love just the fresh you know,
Speaker 2: fresh strawberries and making homemade you know crembrou lais and
Speaker 2: just keeping it really really beautiful.
Speaker 3: So big transition from La to the mountains, did you
Speaker 3: because I know because I feel the same way. I
Speaker 3: have this conversation with my wife at nauseam about moving
Speaker 3: to the mountains because we've been trying, I've been trying
Speaker 3: to move us to the mountains Colorado, Utah, wherever, Idaho.
Speaker 3: I just started looking at but tell us about that transition.
Speaker 2: What was it like. So our children were on zoom.
Speaker 2: You know, California was shut down for a very long
Speaker 2: time during the pandemic, and my husband and I were like,
Speaker 2: why are we sitting here in our house, Like, let's
Speaker 2: go on an adventure as a family. And we drove
Speaker 2: into Idaho and decided that we would come for a
Speaker 2: couple months as the kids could ski. And when we
Speaker 2: got here, the schools were open, so we put our
Speaker 2: daughter in kindergarten here in this beautiful public school, and
Speaker 2: we went back to LA for the summer, and we
Speaker 2: were kind of just looked at each other and we're like,
Speaker 2: is this possible? Is this possible? Because my husband and
Speaker 2: I had built our careers between LA and New York,
Speaker 2: and you know, when you spend thirty years, you know,
Speaker 2: putting time and energy into something, the idea of moving
Speaker 2: away from the epicenter of where the work is is terrifying.
Speaker 2: So we just really, you know, we looked at each
Speaker 2: other and we talked about it. We made the decision
Speaker 2: to go for it. We had such a strong connection
Speaker 2: to this place and we decided that we wanted to
Speaker 2: raise our family here and we felt that if we
Speaker 2: were following what was true to us, that the rest
Speaker 2: would fall into place. And he took the leap of
Speaker 2: faith and we moved. Also, the industry has changed and
Speaker 2: the way that you're auditioning on tape. Now you know,
Speaker 2: you're not very rarely going into rooms, and that was
Speaker 2: not the case five years ago, you know, So now
Speaker 2: it's it's really opened up the place that you know,
Speaker 2: as creatives and as artists, we don't have to live
Speaker 2: within that world. And that's a huge gift for us.
Speaker 3: And how about the children readjusting and making new friends
Speaker 3: and leaving old ones?
Speaker 1: Was that difficult?
Speaker 2: It was difficult for our ten year old at first,
Speaker 2: but he made the most incredible group of friends here.
Speaker 2: He has the best wolf back and I'd bring him
Speaker 2: back to California where he's got his cousins and you know,
Speaker 2: the people that he, you know, knew when he was little,
Speaker 2: and it's like no time has passed. So I think
Speaker 2: that you know, with raising them the mountains where we
Speaker 2: travel quite often as a family, we loved we take
Speaker 2: huge trips together, so we like using this as our base.
Speaker 2: And she continued to travel and yeah, it's been great
Speaker 2: for them.
Speaker 3: Do you involve your children in the kitchen, and do
Speaker 3: they have favorite dishes they help you with.
Speaker 2: Yeah. So my daughter's finally cooking on her own, so
Speaker 2: that's fantastic. She just destroyed her banana bread the other
Speaker 2: day because I told her to only put in a
Speaker 2: cup of chocolate chips. She dumped in the whole bag
Speaker 2: so then it was chocolate and she was very upset
Speaker 2: that she'd ruined her banana bread. But she loves to
Speaker 2: make nutella soup blaze, so she makes them on her own,
Speaker 2: which is great. And my son loves madelines, so we'll
Speaker 2: make madelines together. Yeah. So it's it's like now we're
Speaker 2: getting more into like you know, my daughter does a
Speaker 2: lot of the egg dishes now and letting.
Speaker 1: Ring it so she'll she'll make breakfast for everybody.
Speaker 2: Yeah, she loves to.
Speaker 3: That's fantastic.
Speaker 1: I'm teaching my I have a ten year old son.
Speaker 3: I'm teaching him how to cook, and he wants to
Speaker 3: be involved in everything and help me out, and it's
Speaker 3: just all great.
Speaker 2: That's amazing.
Speaker 3: It is.
Speaker 1: Do you have.
Speaker 3: Ingredients or tools that you can't live without in your kitchen?
Speaker 1: What are those?
Speaker 2: Well, I mean for baking I love as bachelor because
Speaker 2: there's something incredibly satisfying about what you scoop the bowl
Speaker 2: to get out all the better. I love that. I
Speaker 2: love my like you know the micro the microplanes, because
Speaker 2: when you're grading parmesan, especially Raygiano, it gives you like
Speaker 2: very small, fluffy cheese on top of your pasta instead
Speaker 2: of like the thick rated So I love the micro
Speaker 2: I think it's a microplane. I love my huge kitchen
Speaker 2: a mixer. It's one of the huge ones. I love it.
Speaker 2: It's copper. I adore that. I love my leg brazier.
Speaker 2: I mean that's used all the time. I have a
Speaker 2: huge copper stockpot that I can't live without. What else
Speaker 2: do we love? My mocha masters, how I get my
Speaker 2: coffee travel And I have the Bravel espresso maker because
Speaker 2: I do coffee in the morning and I usually like
Speaker 2: a a little espresso or macchiato in the afternoon.
Speaker 3: Uh. I want to get back into mountain life, okay,
Speaker 3: getting through the winners. Yes, and you're I assume you're
Speaker 3: all skiers and you go out there and brace it.
Speaker 2: I love it. Right now, we got ten inches on Saturday.
Speaker 2: It's snowing. It's it's the trees are covered. It's just
Speaker 2: it's like, do.
Speaker 3: You have difficulty driving at times?
Speaker 2: I husband the other day because you know, he was
Speaker 2: done in Wilmington filming his show. My husband's on a
Speaker 2: show called The run Arounds, and he was down there
Speaker 2: and we got a very early least snow dunt this year,
Speaker 2: right around Halloween. And he was there and he had
Speaker 2: not put my snow tires on. And one of the
Speaker 2: holes that he know is that if we'd live in Idaho,
Speaker 2: he's going to do some of that heavy lifting mountain
Speaker 2: snow tires are on. So we're all good. But you know,
Speaker 2: it's not passed me to get out there and shovel.
Speaker 2: I mean, we get we might get two three four
Speaker 2: five feet of snow.
Speaker 3: You know.
Speaker 2: I'm out there and it's fun though. It's kind of beautiful,
Speaker 2: right and also it's sunny, you know, so that's really
Speaker 2: gorgeous too when it's snowing and it kind of glistens everywhere.
Speaker 2: So I love the weather. I mean, definitely, it's hard
Speaker 2: in April when it all turns into mud, you know,
Speaker 2: but then you kind of come into like spring, and
Speaker 2: I'm just the Mountains of Romance to me.
Speaker 1: Are you big powder scars?
Speaker 3: You on powdered days, you get up early and just
Speaker 3: just shred it.
Speaker 2: Yeah, yes, you do. We do in our Berniee just
Speaker 2: like you know, are outside of the snow. They're just
Speaker 2: totally covered. Sitting at the bottom the mountain. You see
Speaker 2: the little noses sticking out. Yeah, we really.
Speaker 3: Love oh my god, love it. Any new uh, culinary
Speaker 3: projects or passions you're exploring that you want to share.
Speaker 2: Interesting, you know. It's like with the it's been incredible
Speaker 2: to have the success of the show and to have
Speaker 2: the audiences truly connect with this. You know, it's like
Speaker 2: it's this runaway hit. And when you get that and
Speaker 2: you can get into the zeitgeist and you get to really,
Speaker 2: you know, tell a story that you love and it
Speaker 2: connects with audiences, it's very special and very rare. So
Speaker 2: that to me is exciting. And I think that as
Speaker 2: the years go on, I probably will dabble in doing
Speaker 2: another cookbook and maybe you know, from the mountain life
Speaker 2: here because you know, we'll be up the mountain and
Speaker 2: we do like the whole like shot skis, you know,
Speaker 2: and you know, you flip over your ski and do
Speaker 2: a little sharkooterie on the end backpack and that's just amazing.
Speaker 2: You've got the bottles of champagne and wine in the
Speaker 2: snow like that's really fun. And you know a lot
Speaker 2: of the lake life, you know, and cooking by the
Speaker 2: fire when you're camping and that kind of stuff has
Speaker 2: been really incredible to explore because you know, it's a
Speaker 2: more rugged life, but it doesn't mean you can't still
Speaker 2: have vabulous food.
Speaker 3: Tell us a little bit about the new series you're
Speaker 3: working with, Billy, Bob Thornton.
Speaker 2: You're you know, we have an extraordinary cast. So the
Speaker 2: show is called Landman and it's based in West Texas
Speaker 2: and the Permian Basin, and it really dives into the
Speaker 2: booms and busts of the oil industry and this extraordinary
Speaker 2: cast from Billy who plays the Landman, I play's ex
Speaker 2: wife who you know comes back looking to get back
Speaker 2: together and heal her family. And then you have John
Speaker 2: Hamm who's the tycoon, Demi Moore and James Jordan and
Speaker 2: Jacob Laughlin and Michelle who play our children. And it's
Speaker 2: a really authentic eye into the ups and downs of
Speaker 2: that world, and you really see how that high stakes
Speaker 2: lifestyle affects their families and it and affects them as people.
Speaker 2: So I think that you know, with with Taylor, he's
Speaker 2: a brilliant writer, and he really is able to round
Speaker 2: out these you know, multifaceted characters and bring these storylines
Speaker 2: together to really take you into a world you have.
Speaker 3: So if you loved Yellowstone, you're gonna blank land Man
Speaker 3: really love land Man. Yeah, oh yeah, uh yeah, he's
Speaker 3: he's terrific writer. Love his movies too.
Speaker 2: Those He's such a talent and he, you know, in
Speaker 2: the way that my character is unabashedly bold, Taylor's unabashedly bold,
Speaker 2: and you know he's he's just an incredible creative.
Speaker 3: All right, last question here, because we know you're busy.
Speaker 3: You got a million things to do.
Speaker 2: Holiday starts after this.
Speaker 3: So let's go out with a real bang here. Okay,
Speaker 3: if you were to come into Luke's Diner, Yes, what
Speaker 3: would you order and where would you sit?
Speaker 2: Okay? Two fried eggs, Chrispy bacon, begel everything beg old
Speaker 2: with cream cheese, side of Tabasco coffee half and half.
Speaker 1: Wow, there you nailed it.
Speaker 3: You got it coming anytime You're gonna get it.
Speaker 1: Ali larder. Thank you so much.
Speaker 3: Great meeting you, great talking to you, and uh, everybody,
Speaker 3: go get her cookbook and watch land Man.
Speaker 2: She's the holidays you and your family.
Speaker 3: Thank you so much.
Speaker 4: Bye, take care, hey everybody, and don't forget.
Speaker 3: Follow us on Instagram at I Am all In podcast
Speaker 3: and email us at Gilmore at iHeartRadio dot com