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Speaker 1: Hi, everybody. I'm Kelsey Nixon and this is Kitchen Prescription,

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Speaker 1: the podcast you listened to when you don't know what

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Speaker 1: to make for dinner. Today's episode one hundred and fifteen,

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Speaker 1: five tools I can't live without in my kitchen. It's

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Speaker 1: been a week over here. I hope your week has

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Speaker 1: been a bit more stable than mine. The good news

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Speaker 1: is that I spent a few days in Cabo Cabo

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Speaker 1: San Lucas in Mexico. I had the best time with

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Speaker 1: a group of friends from college. We all turned forty

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Speaker 1: this year, and it was just truly so beautiful, and

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Speaker 1: we ate such good food, and we caught up and

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Speaker 1: it was so much fun. But then something happened. I

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Speaker 1: went from one extreme truly. I literally saw whales breaching

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Speaker 1: in the ocean on Friday, and by Saturday after after noon,

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Speaker 1: I was home and I had come home to something

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Speaker 1: that I'd hoped i'd never come home to, and that,

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Speaker 1: my friends, is lice. I know this is a food

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Speaker 1: podcast and we should never ever discuss something so gross,

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Speaker 1: but I feel like I've just recently joined a club

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Speaker 1: one of solidarity, where if you haven't experienced lice, you

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Speaker 1: don't really understand just how awful. It is, and if

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Speaker 1: you have, you are willing to bear witness to anyone's

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Speaker 1: experience with it. So it was a crummy return home.

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Speaker 1: Re Entry has been rough. Very happy to see my kids.

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Speaker 1: Just wish I was seeing my kids without lice. January

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Speaker 1: It's going to go down January twenty twenty five in

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Speaker 1: the medical history books. For my personal family, we have

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Speaker 1: had just this month, a hairline fracture, two root canals

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Speaker 1: for my eight year old technically polpotomies but yeah to

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Speaker 1: eight two two Nora virus for all of us can

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Speaker 1: gots out. A terrible case of the flu for my

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Speaker 1: twelve year old son, Ali, who had a super scary

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Speaker 1: complication where he wasn't able to walk for a few days.

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Speaker 1: You may be seeing some stuff going on. It's been

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Speaker 1: posted on Instagram and TikTok of how these kids can't

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Speaker 1: walk after they've had Anyways, Luckily he can walk again.

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Speaker 1: He's recovered. But that was very scary, and now lice.

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Speaker 1: So we are hanging on by a thread. But we

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Speaker 1: are still hanging and we will get through it. So

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Speaker 1: here is to a healthy February. Thanks for letting me

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Speaker 1: just kind of complain a bit I'm on day two

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Speaker 1: of life, so anything could happen. Guys, all right, I

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Speaker 1: always like to do just a bit of an inventory

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Speaker 1: on my kitchen. We're switching gears now, and our episode

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Speaker 1: last week about building a better kitchen this year kind

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Speaker 1: of laid that out nicely. But today I'm excited to

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Speaker 1: get a bit more granular and talk about the five

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Speaker 1: tools I sincerely could not live without in my kitchen.

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Speaker 1: But before we do that, let's get into a few

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Speaker 1: rescue ideas you could potentially throw on your meal plan

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Speaker 1: for the week, because we all know that deciding what

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Speaker 1: to make for dinner is the hardest part of making dinner.

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Speaker 1: First up, Greek chicken couscous salad. This is for a

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Speaker 1: such a great recipe if you're wanting to meal prep

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Speaker 1: at all, meaning you can make all of the components

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Speaker 1: in advance and then pull it together for either lunches

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Speaker 1: or dinners. We did this at dinner in my house

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Speaker 1: because my kids really like Israeli or pearled couscouse. They

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Speaker 1: just eat that up like rice, and then I will

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Speaker 1: sometimes I'll grill the chicken. Sometimes I will just use

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Speaker 1: a rotisserie chicken. It just depends on my bandwidth for

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Speaker 1: the week. But it's a really easy recipe to deconstruct,

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Speaker 1: and it's fresh and light, and it's just a good

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Speaker 1: contrast to some of the other more hardy comfort foods

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Speaker 1: we've been having. And I make it set zeki sauce

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Speaker 1: to go with it. That's so yummy, and I'm excited

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Speaker 1: to have this. We haven't had it in a bit

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Speaker 1: and it just sounds so good to me. On the

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Speaker 1: flip side, on the other side of that, we have

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Speaker 1: Keeso chicken chili on the menu, and I am so excited.

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Speaker 1: Super Bowl Sunday is just around the corner. And if

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Speaker 1: you only make one thing for Super Bowl Sunday, let

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Speaker 1: it be this caso chicken chili. It is next level delicious.

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Speaker 1: I mean, we eat it like bowls of chili, but

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Speaker 1: you could literally make this and just dip tortilla chips

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Speaker 1: in it and it would be fire like, so so

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Speaker 1: so so so good. So Kiso chicken chili. It's happening.

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Speaker 1: I'm so excited. And then this next month in Recipe Club,

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Speaker 1: we are doing a lot of slow cooker recipes. We

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Speaker 1: are really going to help our members build out kind

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Speaker 1: of their slow cooker libraries when it comes to easy

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Speaker 1: slow cooker recipes that they can turn to. Everyone should

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Speaker 1: have like five to ten slow cooker recipes that can

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Speaker 1: just come and clutch for them. And so you are

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Speaker 1: really making an effort to offer that. Whether you are

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Speaker 1: a vegetarian, whether you're gluten free, whatever it may be,

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Speaker 1: everyone needs a couple of like dumpinster recipes. So this

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Speaker 1: is a new recipe we've just added to your Recipe

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Speaker 1: Club slow cooker veggie lasagna. And I gotta say it

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Speaker 1: was a bit skeptical and I was developing this recipe,

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Speaker 1: but I'd seen a couple of people talk about it

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Speaker 1: and it was actually awesome. It turned out so good,

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Speaker 1: and it was so much easier than the traditional method.

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Speaker 1: It cooked great, the leftovers were great. My kids ate

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Speaker 1: it and it was choc fol of vegetables. Don't tell

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Speaker 1: them it was awesome. So we're having that again. I

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Speaker 1: tested that a few weeks ago, and I'm going to

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Speaker 1: make it again. All right. There are your recipes for

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Speaker 1: the week. You can find and print them all in

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Speaker 1: Recipe Club individually or in our weekly meal plan where

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Speaker 1: we have an easy to follow a shopping list where

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Speaker 1: it's broken down by Recipe. Remember, the Recipe Club is

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Speaker 1: this resource that really allows you to access family tested,

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Speaker 1: quick and simple recipes on the internet without having to

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Speaker 1: be bombarded with banner ads, long blog posts, or drawn

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Speaker 1: out stories. That was the thing that was so frustrating

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Speaker 1: to me for years as I was accessing recipes online,

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Speaker 1: and so I very intentionally created a space to try

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Speaker 1: and make recipe access easier and more seamless where you

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Speaker 1: weren't dealing with all those pop ups. And for just

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Speaker 1: a few more days the month of January, we are

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Speaker 1: discounting our annual membership by twenty five percent for twenty

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Speaker 1: twenty five and that makes Recipe Club just barely more

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Speaker 1: than a dollar per week for the whole year. Like,

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Speaker 1: you can't afford to not have someone help you decide

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Speaker 1: what to make for dinner. It's such a good investment

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Speaker 1: to help you establish a simple dinner system you can

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Speaker 1: rely on, and really having kind of like a team

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Speaker 1: behind you to say that's okay, you fell off the

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Speaker 1: wagon last week, you didn't really make dinner, no problem,

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Speaker 1: here's some ideas for dinner this week. And I'm just

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Speaker 1: so proud of anyways. I love it. I couldn't live

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Speaker 1: without it. I love it so well worth that dollar

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Speaker 1: plus a week if you ask me. All right, let's

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Speaker 1: jump into the back half of the podcast and discuss

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Speaker 1: those five tools I truly could not live without in

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Speaker 1: my kitchen. Every time I head to the kitchen to

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Speaker 1: make a meal, I can almost guarantee that there are

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Speaker 1: certain items I'm going to reach for. These items are

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Speaker 1: what I would call foundational to my kitchen, and if

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Speaker 1: you took them away, I'd be lost. And I can

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Speaker 1: speak to that specifically because we'll talk about it. None

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Speaker 1: of them are super fancy. In fact, they're all pretty basic.

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Speaker 1: But I thought it would be a good idea to

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Speaker 1: go over these life savers in the kitchen and a

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Speaker 1: great time to kind of take inventory of the basics

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Speaker 1: at the beginning of the year to make sure you

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Speaker 1: are setting yourself up to make cooking dinner as easy

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Speaker 1: as possible for the year. So some of these are

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Speaker 1: gonna be really obvious, but I'm going to try and

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Speaker 1: provide some insight that might not be as obvious, and

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Speaker 1: we'll go from there. So first, the most foundational thing

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Speaker 1: to my kitchen is a good knife. And you know,

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Speaker 1: chances are if I'm cooking dinner I'm cutting something, and

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Speaker 1: owning a sharp knife that feels comfortable in your hands

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Speaker 1: can make a world of a difference. In fact, one

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Speaker 1: of my first jobs out of college and culinary school

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Speaker 1: was teaching a knife skills class at sir La Toab.

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Speaker 1: I did this for years. I loved teaching these classes

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Speaker 1: because not only do we make delicious recipes together like

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Speaker 1: French onion soup and chopped cob salad where where you're

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Speaker 1: just slicing and dicing a bunch of veggies, but it

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Speaker 1: was also just there was just this fun teaching element

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Speaker 1: to educating people on what was and wasn't important when

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Speaker 1: it came to owning and using a knife. So here's

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Speaker 1: my best advice. The most important thing is focus on

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Speaker 1: having a sharp knife that feels good in your hand

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Speaker 1: versus some super fancy, expensive brand. Taking a knife skills

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Speaker 1: is actually a great way to try a few different knives,

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Speaker 1: Like if you were to go take a class at

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Speaker 1: William Snowmer a Serla tab or you're like your local

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Speaker 1: cooking store, that way you could slice and thence with

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Speaker 1: a bunch of different knives because they do feel different

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Speaker 1: and it's not only the weight, but it's also the size,

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Speaker 1: Like you've heard me talk about this before, but I

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Speaker 1: have really small hands, and so a traditional like chef's knife,

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Speaker 1: like an everyday knife would be probably between eight and

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Speaker 1: ten inches at least maybe ten to twelve, like a

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Speaker 1: lot of men are probably using a twelve inch knife.

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Speaker 1: I like a five and a half inch knife, which

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Speaker 1: is a baby knife, like, but I love it because

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Speaker 1: I have so much control over it. So ninety percent

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Speaker 1: of what I cut is with that baby five and

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Speaker 1: a half inch Santoku knife, which means it's got the

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Speaker 1: little divots in it so that the veggies slide off

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Speaker 1: the blade very easily. I love my Woostaff knife, and

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Speaker 1: Woostaff definitely is a very respected, nice brand. But if

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Speaker 1: you put a dull Woostoff or Shoon or Globe knife

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Speaker 1: in front of me, a dull one, and you put

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Speaker 1: a sharp target knife in front of me, like just

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Speaker 1: target branded, I would pick the sharp knife every single time.

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Speaker 1: And I share that because I think it's so important

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Speaker 1: for you to know that your knives need to be sharp,

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Speaker 1: and the reason they should be sharp is a it's safer.

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Speaker 1: It seems a little counterintuitive, but a sharp knife is

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Speaker 1: a safe knife, and it's easier. It's so much easier

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Speaker 1: to slice and dice things. I'm convinced cooking goes faster,

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Speaker 1: it's more seamless, it's more enjoyable. You deserve a sharp

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Speaker 1: knife now if you're like, Okay, but wait, I have

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Speaker 1: one of those nice knives. I got a hankle knife

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Speaker 1: for my wedding. I got the whole set, but it

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Speaker 1: is dull. You have a couple of options. You can

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Speaker 1: take it in to one of these stores, Sirla, tab Williams,

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Speaker 1: so Noma, even your local hardware store, and you can

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Speaker 1: have them sharpen. It's usually a dollar an inch, so

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Speaker 1: it's gonna cost you ten bucks. Maybe do that. Or

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Speaker 1: you can buy an at home sharpener. And I used

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Speaker 1: to be really against these be because you don't want

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Speaker 1: to damage a knife, but they've gotten much better at

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Speaker 1: these Like you could use a wetstone, which is like

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Speaker 1: at the traditional way of sharpening a knife that I

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Speaker 1: learned in culinary school. But I have found an electric

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Speaker 1: sharpener that I actually really like and has been good

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Speaker 1: to my knives. It has not been too hard on

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Speaker 1: my knives, and so I will make sure you guys

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Speaker 1: get a link to that. Both in the Gimme five

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Speaker 1: post on my blog at Kelsey Nixon dot com and

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Speaker 1: in our email that goes out this week. But it's

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Speaker 1: a really really good product. So don't go buy a

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Speaker 1: new nice knife. If you have a crappy like Walmart knife, yes,

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Speaker 1: maybe invest in a nice knife. But if you've got

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Speaker 1: a good brand. This is what I think most people have.

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Speaker 1: They have a good knife that's just dull. Sharpen your knife.

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Speaker 1: It will make things better, I promise. Okay, second goes

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Speaker 1: hand in hand a cutting board. Another thing you've probably

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Speaker 1: heard me say before is I think most people are

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Speaker 1: using cutting boards that are too small. I think having

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Speaker 1: a nice, big cutting board with a large work surface

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Speaker 1: makes dinner easier. You want to think about how you're

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Speaker 1: gonna use it, and look, I have cutting boards multiple sizes,

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Speaker 1: but I do like having a big cutting board for

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Speaker 1: preparing dinner. It's much harder to try and cut something

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Speaker 1: on a teeny tiny little board that just slip sides around.

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Speaker 1: So there's a couple of things I look for A

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Speaker 1: because I don't always keep my board out. I want

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Speaker 1: my board to not be too heavy. I love like

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Speaker 1: a traditional, big, thick booze board, but honestly, for this

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Speaker 1: chapter of life where I'm cooking so much and I've

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Speaker 1: got so many things in and out of cabinets and cupboards,

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Speaker 1: I like having the thinner epicurean boards, which are made

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Speaker 1: of a wood composit. I love this brand. I've loved

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Speaker 1: this brand for years. They can go on the dishwasher,

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Speaker 1: although I usually just hand wash mine, and they have

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Speaker 1: little feet on them, little silicone feet so they don't

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Speaker 1: slide around. Just a great product. So get yourself a

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Speaker 1: good cutting board. Think about if it's important to you

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Speaker 1: that it can go in the washer. I think about where

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Speaker 1: you're gonna store it. I do like having a separate

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Speaker 1: board for fruits, veggies, everything else, and then protein, like

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Speaker 1: if I'm cutting raw meat, and for that I use

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Speaker 1: what's called the gel board. It's more like a plastic board.

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Speaker 1: I have two. I have one from Material Kitchen that

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Speaker 1: is awesome, and I have one from Oxo that is

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Speaker 1: like clear, it's got black on the sides. Anyways, it's

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Speaker 1: also it's also great. They're both fine, But I do

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Speaker 1: like having a separate protein board. Okay, you know where

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Speaker 1: else you're gonna find links to all of this stuff,

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Speaker 1: you guys, is in Recipe Club. There is a tap

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Speaker 1: that says my kitchen, and I go through every single

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Speaker 1: space in my kitchen, like every cupboard, every drawer, and

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Speaker 1: I have taken pictures of everything and linked it all.

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Speaker 1: So if you are wanting more resources like this, recipe

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Speaker 1: Club is a great place to find all of those. Okay,

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Speaker 1: we'll talked about a knife, we talked about a cutting board.

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Speaker 1: Now let's talk about my stove top setup. Obviously, I'm

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Speaker 1: doing a lot of cooking at the stove and I

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Speaker 1: have this little gold tray and it's got a couple

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Speaker 1: things on it, and I am lost when these things disappear. First,

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Speaker 1: a salt cellar or pig. Now, we talked about this

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Speaker 1: a couple weeks ago on here, but I updated my

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Speaker 1: salt cellar, which really was just like a small ceramic

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Speaker 1: bowl to a French salt pig. And it's just called

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Speaker 1: that because of the shape of it. It kind of looks

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Speaker 1: like a pig's nose. I guess if that's what we're

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Speaker 1: going for. But it's not pink, it doesn't have a

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Speaker 1: curly tail. It's very classic looking and I intend to

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Speaker 1: have it for a very long time. The reason I

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Speaker 1: got or I upgraded to the salt pig is because

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Speaker 1: it's bigger, it holds more salt, and it's really easy

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Speaker 1: to get my hand in and out of there. My

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Speaker 1: sisters had one for years. I finally caved and got one,

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Speaker 1: and I love it. I absolutely love it. The reason

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Speaker 1: you want that there is you want easy access to

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Speaker 1: good cooking salt. We are not using iodized salt anymore.

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Speaker 1: You are not using salt out of a shaker. You

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Speaker 1: are going to be the chef that you are in

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Speaker 1: your home and you are going to pinch salt as

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Speaker 1: you cook. It's gonna feel great, I promise I. I

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Speaker 1: am a big fan of kosher salt. I exclusively use

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Speaker 1: kosher salt except for when I'm using finishing salts for

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Speaker 1: things like freshly made bread that's been buttered and I

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Speaker 1: want to finish with a little gray French salt or

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Speaker 1: flaky sea salt. But for most of my cooking and

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Speaker 1: baking I use I use Morton Kosher salt. Morton and

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Speaker 1: Diamond Kosher Salt are the two big players, and I

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Speaker 1: would actually it's funny. I think more people on the

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Speaker 1: West Coast use Morton salt, and more people on the

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Speaker 1: East Coast. Use diamond seas are diamond kosher salt. They're

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Speaker 1: fine either way. Diamond has like more varied texture and shapes,

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Speaker 1: but don't worry about it. Just use kosher salt. What

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Speaker 1: everyone you can find fourth to go hand in hand

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Speaker 1: with my salt cellar as a spice grinder or a

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Speaker 1: pepper grinder. Cracked black pepper from a pepper grinder makes

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Speaker 1: a huge difference in everyday cooking. And same thing. You're

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Speaker 1: better than shaking pepper out of a little jar. Get

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Speaker 1: yourself a grinder. You are gonna love it. I get

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Speaker 1: my black peppercorns at Costco, but you can really get

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Speaker 1: them at any store. This is the element where there's

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Speaker 1: a bit of a story. And I think I mentioned

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Speaker 1: it last week on the podcast, so forgive me. But

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Speaker 1: I had a pepper grinder that I bought two or

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Speaker 1: three years ago that literally cost ten dollars on Amazon.

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Speaker 1: It was wood. It's pretty like the way I look.

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Speaker 1: I needed a quick solve and it was a quick

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Speaker 1: solve and it gave me three good years awesome, and

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Speaker 1: it finally broke. It fell and it broke, so I

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Speaker 1: needed a new one, and I decided to invest in

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Speaker 1: a more classic brand, So instead of spending ten dollars,

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Speaker 1: I spent forty dollars and I believe the brand is

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Speaker 1: Poge Peu Got. I don't speak French, forgive me. It's

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Speaker 1: so much better than my ten dollars one and well

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Speaker 1: worth the investment. So if you are looking to get

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Speaker 1: yourself a stove top setup, I recommend the salt pig

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Speaker 1: and a good quality spice grinder or pepper grinder. I

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Speaker 1: spend forty dollars, so it's not like I spent. You

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Speaker 1: don't need to spend tons of money, but a good

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Speaker 1: classic brand I think will go a long way. Then

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Speaker 1: the last thing are olive and avocado oil dispensers. I

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Speaker 1: use olive oil and avocado oil every single day, depends

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Speaker 1: on what I'm cooking. Like we did potstickers for lunch,

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Speaker 1: and I used avocado oil because it has a higher

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Speaker 1: smoke point and I was doing Asian cooking, so I

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Speaker 1: didn't need that olive undertone for flavor. But I'm probably

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Speaker 1: using olive oil most often. So I have this awesome

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Speaker 1: dispenser set from Amazon and that sits there. But the

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Speaker 1: thing I really love that sits next to it is

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Speaker 1: my oil sprayer. Not the first time you've heard me

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Speaker 1: talk about this either, Guys. It's a good thing that

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Speaker 1: I talk about things multiple times because it means that

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Speaker 1: I have been using them for years because they work.

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Speaker 1: This olive oil sprayer is particularly a favorite during the

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Speaker 1: winter months when I'm doing more roasted things. I have

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Speaker 1: tried a few of them. If you go cheap, sometimes

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Speaker 1: they get clogged and they're not as easy to use.

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Speaker 1: I have the brand that is ev Oh, and it

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Speaker 1: is like a dark green and you just put your

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Speaker 1: favorite olive oil in it. I use the Kirkland olive oil.

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Speaker 1: And you can spray vegetables evenly. You can spray breads,

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Speaker 1: you can spray. It's just a really great way to

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Speaker 1: get a nice, even coating of olive oil on whatever

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Speaker 1: it is you're cooking, to give you even crisping and browning.

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Speaker 1: My mom put it in my stocking a few years ago.

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Speaker 1: I had no idea I'd love it so much, and

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Speaker 1: boy do I love it. I just took it to

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Speaker 1: a Favorite Things party, like it's so great. So it

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Speaker 1: also sits there because I use Oh. The other thing

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Speaker 1: that's great for is seasoning greens. You're making a salad,

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Speaker 1: and you don't want to do a heavy dressing, but

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Speaker 1: you want to just do like some olive oil and

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Speaker 1: a lemon juice. You just spray it on the leaves

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Speaker 1: and it's perfect. It's perfect. All right. There you have it.

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Speaker 1: Those are five things I cannot live without. A sharp knife,

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Speaker 1: a big cutting board, a salt pig, a spice grinder,

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Speaker 1: and my oil dispensers inclusive of my sprayer. There you

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Speaker 1: have it. If you don't have them, treat yourself to it.

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Speaker 1: I promise all of those things will make dinner easier.

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Speaker 1: All right. Finally, let's finish with my weekly give me five,

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Speaker 1: so five things that made my life easier are more

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Speaker 1: enjoyable this week. Let's start in the kitchen. I have

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Speaker 1: had a kitchen iam, I've had my eye on for

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Speaker 1: a long time, and after attending two friends house recently

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Speaker 1: where they had them, I was like, I'm just gonna

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Speaker 1: do it. I want one of these. It is the

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Speaker 1: our Place griddle pan, and it looks like the size

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Speaker 1: of a sheet pan, but it's got handles and kind

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Speaker 1: of a sloped side and you can use it for

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Speaker 1: everything from baking cookies to doing sheep pan dinners. I

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Speaker 1: just love the shape. I love the shape. I love

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Speaker 1: the look. I just got it, so I haven't used

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Speaker 1: it a ton yet, but I have no doubt that

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Speaker 1: I'm going to like it because everyone I know that

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Speaker 1: has one rapes about it. Absolutely. It's nonstick with that

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Speaker 1: serram coding, so everything's gonna come off of it nicely.

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Speaker 1: Very excited. I got the spice color and I can't

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Speaker 1: wait to start using that in the kitchen. Okay, next you,

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Speaker 1: let's do this Valentine's Day sweater. I am wearing it today.

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Speaker 1: It is red, it is fun. It was also my

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Speaker 1: Christmas sweater. I am intentionally trying to buy less clothes

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Speaker 1: and buy clothes that are part of a capsule wardrobe.

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Speaker 1: I know that feels like a buzzy word, but really

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Speaker 1: just classics. So instead of buying the heart sweater at

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Speaker 1: Target that has little hearts on it that's so cute

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Speaker 1: that I will feel weird wearing after February fourteenth, I

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Speaker 1: bought a very nice red sweater that I can wear

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Speaker 1: over and over again and for Christmas and Valentine's Day.

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Speaker 1: And it comes from Seeszon Seyson. I love it. It's

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Speaker 1: got big buttons, makes me happy. It's cozy, it's cute,

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Speaker 1: fun color red, and it is my Valentine's Day sweater.

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Speaker 1: Now let's talk about my vacation. So I mentioned I

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Speaker 1: went to Cabo and I had so much fun. Last

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Speaker 1: week I shared my vacation wardrobe with you, kind of

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Speaker 1: how I was putting together that vacation capsule wardrobe. And

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Speaker 1: after being on vacation for three days, two things that

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Speaker 1: stood out for me. First of all, I had a

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Speaker 1: pair I bought a pair of sunglasses that were more

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Speaker 1: expensive than the twelve dollars sunglasses I usually wear from Amazon,

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Speaker 1: but still only fifty dollars, which feels like a very

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Speaker 1: reasonable amount to spend on sunglasses. And I wanted to

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Speaker 1: tell you that there's not really a difference and that

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Speaker 1: I enjoyed the Amazon twelve dollars sunglasses as much as

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00:21:34,080 --> 00:21:36,840
Speaker 1: I the other ones, but it's that's not the case.

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Speaker 1: I loved these sunglasses. I kind of was like, uh, oh,

403
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Speaker 1: I might have to break up with my twelve dollars sunglasses.

404
00:21:43,480 --> 00:21:47,240
Speaker 1: They're so great, the style is writer and they're from Quints,

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Speaker 1: and I'm so glad I bought them, especially because I

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Speaker 1: have a few more vacations this year and I'm going

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Speaker 1: to get really good use out of them. So the

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00:21:54,000 --> 00:21:58,200
Speaker 1: Quints Writer sunglasses huge hit. Another thing that was a

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00:21:58,280 --> 00:22:02,280
Speaker 1: hit is the older I get, the more I am

410
00:22:02,320 --> 00:22:06,920
Speaker 1: aware of being protected by the sun, avoiding sunspots, wearing

411
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Speaker 1: more sunscreen. But I want to feel confident in a swimsuit,

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Speaker 1: meaning I would like a little color on my skin,

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Speaker 1: so I'd like a tan. So after much trial and error,

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Speaker 1: I have developed a self tanning system at home. I

415
00:22:20,640 --> 00:22:24,119
Speaker 1: laugh because that sounds so ridiculous, but basically, I have

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00:22:24,200 --> 00:22:27,000
Speaker 1: nailed down the products I like to use for self tanning,

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00:22:27,359 --> 00:22:30,399
Speaker 1: and it's perfect. It's a great system. And I actually

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00:22:30,480 --> 00:22:33,119
Speaker 1: created a little list for you in Amazon. Because it

419
00:22:33,160 --> 00:22:34,800
Speaker 1: is a couple of products. You don't have to use

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00:22:34,840 --> 00:22:36,840
Speaker 1: all of them. But I will very quickly tell you

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Speaker 1: I do this once a week when I'm either going

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Speaker 1: on vacation or in the summer, and once every two

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Speaker 1: weeks the rest of the year. I do in everything shower,

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Speaker 1: and in that everything shower I use the way we

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Speaker 1: I don't know, guys, oh you ai. You know that

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00:22:56,400 --> 00:22:59,639
Speaker 1: fancy brand by the hairdresser of Kim Kardashian. They have

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00:22:59,720 --> 00:23:02,960
Speaker 1: a body scrub. It smells Divine. I use that body

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00:23:02,960 --> 00:23:05,639
Speaker 1: scrub to kind of get off any flakiness, right. I

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00:23:05,720 --> 00:23:08,160
Speaker 1: exfoliate with it, and when I get out, I use

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00:23:08,160 --> 00:23:11,879
Speaker 1: my favorite sunless tanning foam, which is called Bondi Sands.

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00:23:12,119 --> 00:23:14,160
Speaker 1: It's got over forty I think it's close to forty

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00:23:14,160 --> 00:23:17,439
Speaker 1: thousand reviews on Amazon. Comes with a mitt. It's the

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00:23:17,520 --> 00:23:20,360
Speaker 1: least offensive when it comes to smelling. It looks natural.

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00:23:20,760 --> 00:23:24,119
Speaker 1: Been using it for years. It's the best that's gonna

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00:23:24,119 --> 00:23:28,560
Speaker 1: look like a serious tan. But if you like to

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00:23:28,560 --> 00:23:30,399
Speaker 1: be in and out of the water on vacation, or

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00:23:30,440 --> 00:23:32,199
Speaker 1: you live in a beach community like I do, and

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00:23:32,240 --> 00:23:34,160
Speaker 1: you're in and out of the water, you don't want

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00:23:34,160 --> 00:23:37,000
Speaker 1: that tan to fade very fast. So you got to

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00:23:37,119 --> 00:23:43,160
Speaker 1: use the Jurgens Daily Ferming natural glow lotion every day.

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00:23:43,720 --> 00:23:45,400
Speaker 1: So you're gonna take your shower and you're just gonna

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00:23:45,400 --> 00:23:47,600
Speaker 1: put that on in between. It does not smell weird.

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00:23:48,359 --> 00:23:51,760
Speaker 1: It really does help you maintain your tan for one

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00:23:51,800 --> 00:23:54,359
Speaker 1: to two weeks so that you don't have to constantly

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00:23:54,520 --> 00:23:59,080
Speaker 1: be retanning. That's that. And I have these tanning drops

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00:23:59,119 --> 00:24:01,520
Speaker 1: that I like to put in my moisturizer for my face,

447
00:24:01,960 --> 00:24:03,800
Speaker 1: and that just gives my face a little bit of

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00:24:03,840 --> 00:24:06,440
Speaker 1: a glow. So I put that all in one place

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00:24:06,480 --> 00:24:10,480
Speaker 1: for you. Because lots of talk with a group of

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00:24:10,520 --> 00:24:13,040
Speaker 1: four year old women who are like, we got to

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00:24:13,040 --> 00:24:15,320
Speaker 1: protect our skin from the sun, and I said, we

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00:24:15,359 --> 00:24:18,000
Speaker 1: all need to be some you know, sunless tanning. So

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00:24:18,240 --> 00:24:21,680
Speaker 1: there's that. Okay, last, oh, I'm sorry to even tell

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00:24:21,680 --> 00:24:24,840
Speaker 1: you guys this, but it's just it has consumed my mind.

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00:24:25,400 --> 00:24:28,719
Speaker 1: The last thing I might give me five list is

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00:24:28,840 --> 00:24:32,080
Speaker 1: a space on the internet I found called My Life's

457
00:24:32,119 --> 00:24:36,040
Speaker 1: Advice and this is what I learned. I learned so

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00:24:36,119 --> 00:24:38,680
Speaker 1: I have a PhD In lice now, but this is

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00:24:38,720 --> 00:24:42,000
Speaker 1: what I've learned about it. Everyone who's had an experience

460
00:24:42,040 --> 00:24:45,320
Speaker 1: with lice wants to tell you what they did to

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00:24:45,320 --> 00:24:47,440
Speaker 1: get rid of it, and they are going to tell

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00:24:47,480 --> 00:24:52,520
Speaker 1: you wildly different things, everything from soaking hair in a

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00:24:52,640 --> 00:24:57,960
Speaker 1: yellow listreine to going to a professional. We're going to

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00:24:58,000 --> 00:25:00,639
Speaker 1: spend two hundred and fifty dollars ahead everyone in your

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00:25:00,680 --> 00:25:04,040
Speaker 1: family to have lice combed out of their hair. To

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00:25:05,400 --> 00:25:10,199
Speaker 1: hot air from a blow dryer and flat irons, to

467
00:25:10,760 --> 00:25:16,520
Speaker 1: over the counter shampoos to like it's I cannot it's laughable.

468
00:25:16,560 --> 00:25:21,280
Speaker 1: How many suggestions I have received. I went to YouTube

469
00:25:21,320 --> 00:25:23,399
Speaker 1: looking for a simple video to make sure I was

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00:25:23,440 --> 00:25:27,120
Speaker 1: pulling things out correctly, and I found this person. She's

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00:25:27,160 --> 00:25:30,840
Speaker 1: a nurse specializes in HEADLCE and she has a site

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00:25:30,840 --> 00:25:37,200
Speaker 1: called My Life's Advice, and it was exactly what I

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00:25:37,240 --> 00:25:40,280
Speaker 1: was looking for. Every question I had had she has

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00:25:40,400 --> 00:25:47,160
Speaker 1: answered in a video and she actually walked you through. Anyways.

475
00:25:48,160 --> 00:25:50,640
Speaker 1: This is where I would tell anybody to go because

476
00:25:50,680 --> 00:25:53,000
Speaker 1: you're gonna get so many different opinions from people. I

477
00:25:53,119 --> 00:25:56,200
Speaker 1: was ready to begin soaking my daughter's hair in olive

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00:25:56,200 --> 00:26:00,000
Speaker 1: oil every single night for two weeks and never saying

479
00:26:00,000 --> 00:26:01,840
Speaker 1: when never I might do that. I don't know. But

480
00:26:01,960 --> 00:26:04,520
Speaker 1: really what I'm gonna do is I'm gonna stick to

481
00:26:04,800 --> 00:26:09,480
Speaker 1: the nurse with My Life's Advice, and she has made

482
00:26:09,480 --> 00:26:12,280
Speaker 1: a very difficult week a little easier because I trust

483
00:26:12,320 --> 00:26:14,680
Speaker 1: her information and it can be one spot I go

484
00:26:16,480 --> 00:26:20,000
Speaker 1: as I work my way through this. All right, On

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00:26:20,040 --> 00:26:23,240
Speaker 1: that note, that's it for today. Make sure you're subscribed

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00:26:23,240 --> 00:26:25,760
Speaker 1: to the podcast so that you never miss an episode.

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00:26:25,800 --> 00:26:28,000
Speaker 1: This podcast is meant to be a quick twenty to

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00:26:28,080 --> 00:26:29,879
Speaker 1: thirty minute listen while you map out your meals for

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00:26:29,920 --> 00:26:32,760
Speaker 1: the week. Listening to a podcast will I personally meal

490
00:26:32,800 --> 00:26:35,119
Speaker 1: plan has always been part of my own system, so

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00:26:35,200 --> 00:26:37,200
Speaker 1: I try to put out something that's a good fit

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00:26:37,280 --> 00:26:39,919
Speaker 1: for that. I really appreciate you listening today. I'm so

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00:26:40,000 --> 00:26:42,480
Speaker 1: glad you're here, and until next time, happy cooking. I'm

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00:26:42,560 --> 00:27:00,920
Speaker 1: Kelsey and look forward to chatting next week. The Test

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00:27:00,960 --> 00:27:01,320
Speaker 1: Belay