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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 listen to when you don't know what

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

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Speaker 1: Thanksgiving Q and A. I think I think this is

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Speaker 1: the busiest week of twenty twenty four for me. I

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Speaker 1: put on my planning hat this weekend and I have

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Speaker 1: done my best to map out each day with specific

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Speaker 1: to dos for both like family and work. But it's

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Speaker 1: a lot. It's a lot. In the coming days, We've

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Speaker 1: got Norah's eighth birthday, her baptism, a day at Disney,

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Speaker 1: a baseball tournament, and a Laddin play production, and a

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Speaker 1: whole house full of guests arriving that will be with

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Speaker 1: us through Thanksgiving. Lots of fun and good things, but

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Speaker 1: a lot. So I'm taking deep breaths. I'm doing it

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Speaker 1: one day at a time. And you know, the floors

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Speaker 1: may be dirty when everyone around, because I just keep

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Speaker 1: pushing that deep clean the bathrooms thing to the bottom

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Speaker 1: of the list. Anyways, what I'm not putting to the

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Speaker 1: bottom of the list is Thanksgiving because I am an

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Speaker 1: unapologetic Thanksgiving enthusiast. I love it so much and I've

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Speaker 1: been having a blast kind of working with people on

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Speaker 1: Recipe Club and on Instagram and walking you through my

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Speaker 1: Thanksgiving timeline and just providing support where I can, and

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Speaker 1: a lot of that has been through Q and A.

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Speaker 1: So I've asked for a lot of questions throughout the

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Speaker 1: week on Instagram, and today we are going to tackle

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Speaker 1: some of those, some of the ones that I got

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Speaker 1: a few more than others. But before we do that,

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Speaker 1: let's discuss a few recipes you can throw on your

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Speaker 1: meal plan this week. These are the dishes that I'm

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Speaker 1: going to be making for a house ful of guests,

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Speaker 1: so they're easy and they feed a lot of people.

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Speaker 1: So here's what's on our meal plan for the week.

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Speaker 1: First up is this warm autumn harvest salad. Now, this

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Speaker 1: is a new recipe and I actually developed it this

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Speaker 1: year because I was getting a lot of questions for

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Speaker 1: I need to take a salad to Thanksgiving? What should

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Speaker 1: I take? Or I'm taking my book club does Favorite

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Speaker 1: Things in November and I want to take like a

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Speaker 1: Thanksgiving salad, and so I developed this mostly for that.

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Speaker 1: I don't always have a salad my Thanksgiving table, but

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Speaker 1: if you do, I'm here for that. This one's unique

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Speaker 1: in that it's a warm salad. So you roast a

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Speaker 1: bunch of stuff together, cauliflower, sweet potatoes, You've got some

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Speaker 1: herbs in there, like thyme and rosemary, and then you

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Speaker 1: cook off some furrow, or you could do wild rice,

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Speaker 1: and once that comes out of the oven, you toss

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Speaker 1: it with a really punchy vinegrette, a lemon parsley vinigrette,

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Speaker 1: and you fold in apples and cranberries and pecans and

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Speaker 1: feta cheese and it's really really yummy, definitely hardy enough

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Speaker 1: for a dinner, especially if you serve it alongside like

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Speaker 1: a rotisserie chicken, which you guys know that's like a

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Speaker 1: go to for me. I tend to get at least

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Speaker 1: one rotastery chicken from Costco every week and make something

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Speaker 1: like this that's chok foal of veggies, and it's just

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Speaker 1: so good. It's so good. So that's what we're gonna do,

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Speaker 1: is we're gonna do a rotestri chicken with this warm

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Speaker 1: autumn harvest salad. From one night, another night, we were

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Speaker 1: doing the weaknight Wow chicken, which is so good. It's

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Speaker 1: probably been the most popular recipe that I've introduced this year,

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Speaker 1: and I'm telling you it's all about the method here

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Speaker 1: where you hate you make a marinade and you reserve

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Speaker 1: a quarter of that marinaate. So like if your marinate's

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Speaker 1: a cup, you set aside a quarter cup and you

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Speaker 1: marinate your chicken in it, and then you cook it off,

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Speaker 1: whether you're going to bake it in the oven or

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Speaker 1: you're gonna grill it, or you're gonna cook it in

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Speaker 1: a skillet, and then just before serving, you take the

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Speaker 1: remaining marinade and you drizzle it over the top. And

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Speaker 1: this recipe is so good, i actually got a request

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Speaker 1: from my sister for it, so that's why we're having it.

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Speaker 1: And we're gonna do that one night, and then I'm

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Speaker 1: going to do apple bacon grilled cheese sandwiches. I love

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Speaker 1: this method of making a bunch of grilled cheese at

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Speaker 1: once on a sheet pan in the oven. And so

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Speaker 1: we'll likely do the apple bacon mustard goodness for the

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Speaker 1: adults in the house, and probably just playing grilled cheese

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Speaker 1: for the kids. And I'm gonna get the tomato lead

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Speaker 1: pepper soup at Trader Joe's to make my life a

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Speaker 1: little easier, and we'll have that for dipping and it'll

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Speaker 1: be great. So there are a few recipe ideas 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 that's

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Speaker 1: got an easy to follow shopping list that's broken down

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Speaker 1: by recipe. You guys all know Recipee Club is my favorite.

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Speaker 1: It's my baby. It's my ad free recipe resource with

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Speaker 1: hundreds of recipes specifically developed for weeknights. The real magic

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Speaker 1: really is in the simple dinner system it provides. We

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Speaker 1: have weekly meal planning emails that go out. The site

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Speaker 1: is specifically designed to help with dinner time decision fatigue,

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Speaker 1: recipes that are family tested and clearly written. Really, it's

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Speaker 1: just an incredible resource for thousands of family and it

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Speaker 1: helps people get dinner on the table each week. So

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Speaker 1: our Black Friday sale it started early this year, and

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Speaker 1: the reason I did that is that I wanted anyone

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Speaker 1: who was considering to buy from us for Black Friday

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Speaker 1: to have access to the Thanksgiving content. So that's why

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Speaker 1: we started it early. It will go through Cyber Monday.

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Speaker 1: But I just cannot encourage you enough that if you

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Speaker 1: are thinking about getting a Recipe Club membership or one

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Speaker 1: of our bundles, which includes the membership plus a recipe binder.

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Speaker 1: Do it now so that you can get access to

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Speaker 1: all of that great Thanksgiving content. All right, let's jump

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Speaker 1: into the back half of the podcast and chat about

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Speaker 1: a few of your Thanksgiving questions. All right, it's the

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Speaker 1: final countdown to Thanksgiving, and we are dedicating today's podcast

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Speaker 1: to answering the most common Q and A questions I've

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Speaker 1: received from you this past week leading up to the

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Speaker 1: big holiday. So we're going to do this somewhat like

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Speaker 1: fire hose style or rapid fire style, and just get

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Speaker 1: through as many of these as we can. So the

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Speaker 1: first I am genuinely surprised how many people have said

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Speaker 1: this person wrote, help, I'm hosting and haven't started anything yet.

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Speaker 1: I'm overwhelmed. What should I do? First? Am I too late? No,

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Speaker 1: You're never too late. You're never too late. So I'm like, Wow,

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Speaker 1: a lot of people are hosting for the first time

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Speaker 1: this year. Is kind of what my Q and A

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Speaker 1: boxes felt like. But it's never too late to start.

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Speaker 1: And just because I start ten days in advance does

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Speaker 1: not mean that you are going to fail at Thanksgiving.

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Speaker 1: If you do not start ten days in advance. I

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Speaker 1: do think our timeline is incredibly helpful, and so even

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Speaker 1: if it is six days in advance, take a look

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Speaker 1: at that timeline and start at ten and just go through.

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Speaker 1: But I will tell you the number one thing you

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Speaker 1: should do, the most important thing you should do. Determine

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Speaker 1: how many guests you'll have. After that, determine your menu.

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Speaker 1: Write down all the dishes you plan to have at Thanksgiving.

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Speaker 1: Then you're going to delegate what are you making, and

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Speaker 1: what are you asking other people to make, or what

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Speaker 1: have other people asked to make. Then you are going

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Speaker 1: to indicate whether those dishes need to be served warm, cold,

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Speaker 1: or maybe hot, although hot and warm seem to fall

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Speaker 1: in the same category. And then you're gonna indicate whether

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Speaker 1: or not they need oven space, they need to be

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Speaker 1: on the stovetop, or you can make them ahead. Now

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Speaker 1: this I can already feel it from across from across

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Speaker 1: the waves, the airwaves of podcasting. If you need to

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Speaker 1: stop there, you stop there. You just write down, you

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Speaker 1: know how many guests you have to feed, because that's

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Speaker 1: important because that's going to determine how much food you make.

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Speaker 1: Then you write down what you're actually going to make.

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Speaker 1: Then I do think it is worth your time to

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Speaker 1: figure out what is going to be served warm, hot

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Speaker 1: or cold, because that is hands down the most popular question,

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Speaker 1: which we will get to is how do I keep

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Speaker 1: everything warm? So you want to know going in that

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Speaker 1: three fourths of my dish, if my dishes need to

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Speaker 1: be serve warm, if that's what your menu looks like.

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Speaker 1: So I like to indicate whether or not something's going

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Speaker 1: to be cooked in the oven, on the stovetop, or

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Speaker 1: if I can make it ahead. And if this is

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Speaker 1: if you're listening to this the day it comes out,

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Speaker 1: you've still got a week. You can totally make some

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Speaker 1: stuff ahead. That is where I would start. I think

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Speaker 1: that is the first thing you should do, and that

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Speaker 1: alone will give you peace of mind that you have

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Speaker 1: a plan. If you want some extra credit, print out

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Speaker 1: the recipes you're gonna make, put them somewhere. I clearly

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Speaker 1: I like a binder. Put them in a binder. I've

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Speaker 1: seen people recommend that you like on actual cooking day,

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Speaker 1: you tape them up to your cabinets so you just

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Speaker 1: right an eye level. You put them in a little

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Speaker 1: file folder, put them in a drawer in your kitchen.

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Speaker 1: Just print them out, because especially day of when you're

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Speaker 1: cooking so many different things, it is not a pleasant

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Speaker 1: experience to cook from your phone. It is too hard,

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Speaker 1: and your your laptop. Just print them out. So that's

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Speaker 1: extra credit there, and that's good. That's a good place

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Speaker 1: to start. Maybe tackle your first grocery shop. I like

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Speaker 1: to do two. I like to do one grocery shop

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Speaker 1: where I get everything that's non perishable, and a second

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Speaker 1: grocery shop where I get the perishable stuff. And you

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Speaker 1: should probably think about your turkey if you're in charge

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Speaker 1: of it. If you got a big group, it's gonna

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Speaker 1: take many days to thought that turkey. So start there.

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Speaker 1: Start at the turkey, all right. Next, we'll just jump

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Speaker 1: right into this question, how do I keep everything warm?

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Speaker 1: I bet I was asked this fifty times, So we're

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Speaker 1: going to piggyback off of what I just recommended. First,

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Speaker 1: you need to figure out what needs to be served warm, right,

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Speaker 1: So looking at your menu, what you're planning to make,

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Speaker 1: determine what needs to be served warm, and then think

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Speaker 1: about where you might be able to keep it warm.

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Speaker 1: So like mashed potatoes for me are always served in

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Speaker 1: a slow cooker, even if I make them on the stovetop,

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Speaker 1: which I usually do. I transfer them to a slow

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Speaker 1: cooker and just them just let them roll on the

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Speaker 1: warm setting. I put a couple of pats of butter

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Speaker 1: on top, I give them a stir right before, and

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Speaker 1: that's that. That's where they live. You could do the

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Speaker 1: same thing with an instant pot. There are certain I

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Speaker 1: mean I've actually never done this, but you can do this.

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Speaker 1: A cooler not only keeps cold stuff colds, but it

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Speaker 1: also keeps warm stuff warm. So let's say you have

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Speaker 1: like a nine x thirteen of I don't know stuffing

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Speaker 1: and you cover it with foil. Foil will be your

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Speaker 1: best friend. Always, always, always, foil foil is the first

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Speaker 1: line of defense for keeping something warm. You could stick

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Speaker 1: that in cooler and it would keep it warm. So

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Speaker 1: I mean, you're gonna have to have the right shape

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Speaker 1: of cooler, but keep that in mind. Also, I just

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Speaker 1: want to remind you that, let's say you're eating it too,

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Speaker 1: your turkey should not come out at two. If you're

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Speaker 1: eating it too, your turkey can come out out at

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Speaker 1: like one point fifteen or maybe even one, and that's

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Speaker 1: going to free up oven space. So I what I

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Speaker 1: typically do is I pull the turkey out and the

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Speaker 1: rolls go in because I like hot rolls. And then

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Speaker 1: once the rolls come out, I'm still got like twenty

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Speaker 1: minutes or so. Sometimes I'll just bump that oven down

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Speaker 1: to two hundred degrees, or I'll just turn it off

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Speaker 1: and I'll take anything that I want to be warm

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Speaker 1: and pop it in the oven. Or maybe the stuffing's

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Speaker 1: been out just covered with foil, and I want to

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Speaker 1: pop it back into the oven just to warm it

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Speaker 1: up a little bit. So that's one way to kind

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Speaker 1: of manipulate your oven space. And you were talking to

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Speaker 1: a girl who has never had the luxury of a

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Speaker 1: double oven on Thanksgiving. Never never Once. I lived in

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Speaker 1: New York City for years, I was lucky to even

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Speaker 1: have a full size oven, and in some apartments I didn't.

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Speaker 1: Even when I built my house in Oregon and I

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Speaker 1: lived there, I had a regular oven and a steam oven,

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Speaker 1: but not double I've never had double ovens. The tragedy anyways,

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Speaker 1: there's ways, there are ways to do it, but it's

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Speaker 1: the most important thing is to figure out what needs

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Speaker 1: to be warm and then work backwards. Also, I just

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Speaker 1: ordered something that I'm very excited about, and while I

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Speaker 1: pulled it out to test make sure it worked, which

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Speaker 1: it did. I have never used it in the setting

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Speaker 1: of Thanksgiving, but I bought a warming mat. Okay, so

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Speaker 1: I bought it on Amazon. It's twenty five percent off,

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Speaker 1: is like, I don't know, forty bucks. And it's like

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Speaker 1: a silicone mat that rolls up and it's got a

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Speaker 1: little place where you plug in and you unroll it

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Speaker 1: and you can put dishes on top of it and

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Speaker 1: it will keep them warm. It's like a silicone chafing dish.

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Speaker 1: So smart because the reason I don't want to deal

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Speaker 1: with chafing dishes has way too much space to take up.

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Speaker 1: But this is small. So if you're really worried about it,

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Speaker 1: maybe you look into those anyways. Okay, a plan, A

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Speaker 1: plan will be your best friend. What should I be

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Speaker 1: making in advance? What should I be Okay, this is

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Speaker 1: what I'm making in advance for my menu. I am

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Speaker 1: making homemade cranberry sauce in advance. I always make my

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Speaker 1: gravy in advance. I am doing I always do my

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Speaker 1: roasted vegetables served with a cider vinagrette because I'm obsessed

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Speaker 1: with roasted vegetables with something like tangy on them. And

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Speaker 1: so I'll make my vinaigrette and advance and my pie

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Speaker 1: do those are like my go tos make a head gravy.

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Speaker 1: This is huge because I also feel like gravy's very

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Speaker 1: stressful right before the meal because you're taking those turkey drippings.

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Speaker 1: But if you have made your gravy base in advance,

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Speaker 1: which is essentially butter, flour stock or broth, salt, pepper,

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Speaker 1: maybe some you know, some thyme and rosemary, and then

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Speaker 1: you set that aside. When you go to make gravy,

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Speaker 1: all you have to do is warm that up and

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Speaker 1: we're in the drippings. You're not worrying about adding the

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Speaker 1: wondra at the last second, and like, because that is

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Speaker 1: a stressful moment. So make your gravy in advance. I

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Speaker 1: have a recipe recipe club for that called make Ahead

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Speaker 1: Gravy PI Doo. Yeah, you can definitely do that that,

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Speaker 1: I mean you can make your full pies in advance.

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Speaker 1: I will definitely make my pies. I think I have

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Speaker 1: on my schedule to make them two full days in advance.

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Speaker 1: But the pie do for sure you can make that. Yeah,

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Speaker 1: in recipe club, in our timeline I have I did

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Speaker 1: a specific timeline with my menu, so you can see

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Speaker 1: everything I'm making in advance in the days leading up.

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Speaker 1: But it's really pretty manageable. All right, What shortcut ingredients

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Speaker 1: are you using? And what do I have permission to use?

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Speaker 1: I you know me, guys, I love a shortcut ingredient.

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Speaker 1: This is the home of five ingredient recipes. So I

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Speaker 1: never make a pumpkin pie from scratch because Costco does that.

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Speaker 1: Costco makes delicious pump pies for five dollars. Are they

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Speaker 1: five dollars? I think they're five dollars. Maybe they're ten dollars.

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Speaker 1: Whatever it is, it is you can't make a pie

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Speaker 1: for that cheap, and they are good, and let's be honest,

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Speaker 1: no one really is obsessed. I mean, maybe some people

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Speaker 1: are obsessed with pumpkin pie, but if you're gonna make

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Speaker 1: a pie from scratch, I certainly wouldn't make a pumpkin

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Speaker 1: pie from scratch. I would let Costco do that, and

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Speaker 1: I think Sam's has them too. Anyways, Okay, so permission granted.

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Speaker 1: Buy your pumpkin pie next stuffing mix. I know a

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Speaker 1: lot of people like I'm they might consider be not

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Speaker 1: a Thanksgiving enthusiast. Because I do not do a stuffing

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Speaker 1: with homemade bread. I don't make corn bread to turn

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Speaker 1: into stuffing. I don't make ficasha to turn into stuffing.

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Speaker 1: I buy the Pepperidge Farm Country Stuffing mix. And the

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Speaker 1: real reason I do that is because that's what my

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Speaker 1: mother did, and that's what tastes like Thanksgiving to me,

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Speaker 1: and I think it is lovely. So that's a short

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Speaker 1: cut ingredient I do. And you, oh with the cranberry

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Speaker 1: orange relish it Trader Joe's. If you don't want to

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Speaker 1: makekom cranberry sauce, that stuff's awesome. That stuff's really good.

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Speaker 1: Or maybe you are like a fun retro family and

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Speaker 1: you're like, give me the cranberry sauce from the can. Great,

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Speaker 1: here for it. So that's a good one. Pre Chopped veggies, okay,

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Speaker 1: things like I feel like you're seeing more and more

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Speaker 1: pre chopped onions, and if you just hate chopping onions,

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Speaker 1: by all means, buy the pre chopped onions. Things like

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Speaker 1: sweet potatoes are great if you have butternut squashed any dishes.

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Speaker 1: Pre chopp veggies can be a huge time saver. I

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Speaker 1: always buy my garlic, my garlic ginger all of that

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Speaker 1: stuff is I buy it in the frozen section, those

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Speaker 1: little frozen cubes. They're amazing. If you're like, I'm not

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Speaker 1: making dessert, I am just making the meal. Getting a

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Speaker 1: pie from a local bakery is a great idea, but

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Speaker 1: I still get the pumpkin buy it us. They're just

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Speaker 1: maybe I've just trained myself to love them, but they

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Speaker 1: really are pretty good. And then this, if making homemade

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Speaker 1: roles feels a little too intimidating for you on a

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Speaker 1: day like Thanksgiving, Roads Roles like the frozen bread dough.

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Speaker 1: I think most people have access to him. I'd I've

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Speaker 1: lived in New York, Oregon, LA, and Utah and have

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Speaker 1: always been able to find them. But Roads Roles makes

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Speaker 1: a really great frozen bread dough that you just got

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Speaker 1: to take it out of the package and follow the instructions.

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Speaker 1: So that could be a great way to eliminate something

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Speaker 1: that might feel stressful and a good shortcut to use. Okay,

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Speaker 1: last question, question number five, I'm hosting for the first

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Speaker 1: time in Stressed Out the Table. This isn't my forte.

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Speaker 1: I'm no Martha Stewart. How should I approach it? Okay?

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Speaker 1: Great question. So, first of all, if it's not your forte.

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Speaker 1: Consider asking someone who has offered to help to be

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Speaker 1: in charge of the table. That could be a great

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Speaker 1: way to handle this problem. If you have a sister

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Speaker 1: in law that you know, oh like, does have a

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Speaker 1: you know, a glimmer of Martha Stewart and her and

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Speaker 1: she would enjoy being in charge of the table, it's

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Speaker 1: a great thing to delegate now if not and that

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Speaker 1: just doesn't make sense for your setup. These are the

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Speaker 1: basic things I use to build my table. Rather than

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Speaker 1: using a tablecloth, I use a runner. I have a

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Speaker 1: burlap runner I use, and I use place mats. Now,

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Speaker 1: if you don't have enough place mats for everyone at

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Speaker 1: your table, there's this really great company called Hester and

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Speaker 1: Cook that makes the most beautiful paper place mats. We

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Speaker 1: are using them this year. I was with my mom

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Speaker 1: a couple months ago. We saw them in a store

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Speaker 1: and we're like, those are so pretty. We got them.

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Speaker 1: We're using them for our table and it adds like

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Speaker 1: a pop color and dimension to the table. I do

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Speaker 1: have chargers. I have gold chargers that I got at

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Speaker 1: Michael's for like a dollar apiece, and those just feel

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Speaker 1: a little elevated, so I go charger plate. I use

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Speaker 1: the Simulnen napkins. Those are on to give me five

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Speaker 1: a couple of weeks ago, and you can get them

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Speaker 1: on Amazon. They're like they're a disposable napkin, but they

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Speaker 1: feel like linen. They're really good quality. I wouldn't use

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Speaker 1: them all the time, but for something like Thanksgiving, they're

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Speaker 1: a great fit. Okay, if you don't want to use

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Speaker 1: real plates because you've got a ton of people, you

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Speaker 1: don't want to do the dishes. Costco sells a really

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Speaker 1: good plastic white plate that feels substantial enough that you

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Speaker 1: totally passes for Thanksgiving, So consider that. I'm sure they

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Speaker 1: have them other places, but I just always get mine

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Speaker 1: at Costco because you get like a set of fifty

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Speaker 1: for ten bucks, and that is a tough price to beat. Okay,

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Speaker 1: so now let's talk about the centerpiece. I always get

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Speaker 1: greens at Trader Joe's because they are the cheapest. So

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Speaker 1: I usually get some collection of you kalyptus, just whatever's

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Speaker 1: looking good, but just greens. Just worry about greens and candles.

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Speaker 1: This is going to handle this for you. Maybe you

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Speaker 1: could put a little pumpkin in the center, like if

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Speaker 1: they've still got pumpkins. You could do something like that,

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Speaker 1: or you could do like an actual centerpiece, like floral centerpiece,

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Speaker 1: like a short floral centerpiece where you have eucalyptus on

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Speaker 1: each side on top of the burlap runner and then

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Speaker 1: candles work wonders so especially because like I don't love

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Speaker 1: my dining room because it's very dark and it's actually

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Speaker 1: pretty tight. Like if I'm being honest, I actually feel

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Speaker 1: a little bummed about it. For this Thanksgiving, I'm getting

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Speaker 1: over it. But I was like, you know what, I

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Speaker 1: should got add more candles. So I ordered a couple

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Speaker 1: of extra candle holders on amazons and brass ones in

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Speaker 1: different heights, and I am going to light like twelve

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Speaker 1: taper candles on the table. I just to me, it

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Speaker 1: feels so special and it can make like a less

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Speaker 1: than desirable room feel more moody and fun. So that's

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Speaker 1: what I'm gonna do. That's kind of how I'm gonna

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Speaker 1: build my table. But it does not need to be fancy.

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Speaker 1: You could even make you could if you don't really

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Speaker 1: care what looks like. You could put the kids in

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Speaker 1: charge of it. That's something you could do. I don't

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Speaker 1: know though, thinking about that, I don't think I would

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Speaker 1: do that with my kids. Maybe your kids have better

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Speaker 1: taste than my kids. That would be one heck of

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Speaker 1: a table. And I also just have to mention this,

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Speaker 1: This is like, guys, I have fluctuated between different chapters

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Speaker 1: of life, and I do have a glimmer of Martha

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Speaker 1: Stewart and me. And there was one year that Nora's

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Speaker 1: birthday was the day before Thanksgiving, So were you're doing

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Speaker 1: combined Thanksgiving and Nora's Birthday? And I decided to do.

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Speaker 1: She was turning three, and she loved rainbows, and we

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Speaker 1: did a rainbow Thanksgiving and it was the cutest thing

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Speaker 1: you've ever seen. And so I took like a whole

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Speaker 1: rainbow palette, like a pastel rainbow palette, and decked that

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Speaker 1: table out and it was pretty darn cute. So there's

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Speaker 1: a lot of fun to be had. All right, let's

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Speaker 1: finish how we always finished with my weekly gimme five

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Speaker 1: five things that made my life easier or more enjoyable

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Speaker 1: this week. I have already mentioned a couple of them,

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Speaker 1: so we can fly through this. Number one on my

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Speaker 1: list is this warming mat. I am so excited to

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Speaker 1: use it for Thanksgiving. It for what it is. I

408
00:22:21,640 --> 00:22:26,160
Speaker 1: think it's a really fair price. It stores so compactly,

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Speaker 1: and I just think it's a really smart I'm surprised

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Speaker 1: this has not existed before, or who knows, maybe it hasn't.

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Speaker 1: I just didn't find it. But that's on my Gimme five.

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Speaker 1: The Hester and Cook paper place mats are on my

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Speaker 1: give Me five, and the exact ones I got that

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Speaker 1: are like this very pretty autumnal floral print are on

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Speaker 1: sale right now, but I'd order them quick so they

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Speaker 1: get here in time. But the brand Hester and Cook

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Speaker 1: makes really beautiful high end paper place mats. Candle holders.

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Speaker 1: Oh my gosh, did I mention everything? Candle holders. I

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Speaker 1: ordered a new set from an Amazon just so I

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Speaker 1: could have more candles on my table. Oh I did

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Speaker 1: not mention this. Guys, Thanksgivings in a week. You deserve

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Speaker 1: a pair of Thanksgiving pants. You deserve to slip into

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00:23:12,720 --> 00:23:16,480
Speaker 1: something more comfortable after that meal. And I would suggest

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Speaker 1: the Gap vintage Raglin sweatshirt and sweat pants a sweatsuit.

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Speaker 1: It comes in a million different colors. It is like

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Speaker 1: the best thing Gap has come out with in years.

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Speaker 1: I already have it in two colors. I think I'm

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Speaker 1: gonna buy a third color. I love the sweatshirts. It's

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Speaker 1: the sweatshirt I buy and the crew neck for all

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Speaker 1: of my kids' sports teams and the color of their

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Speaker 1: sports teams. It's so good. And if you're a shorty

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Speaker 1: like I am, the sweatpants come in petit. See you

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Speaker 1: people don't you tall people don't think about petit sweats.

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Speaker 1: There's nothing worse than your sweatpants dragging. So this is

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Speaker 1: this is a great set and you've earned it. So

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Speaker 1: get yourself a pair of Thanksgiving pants. Oh and then

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Speaker 1: pass the potat So we got this game last year.

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Speaker 1: It's a fun. I mean, our kids are going to

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Speaker 1: be like ages twelve and under and it's a fun.

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Speaker 1: It's like hot potato, but it's an actual potato that

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Speaker 1: makes noise and the kids got a kick out of it.

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Speaker 1: So I pulled out Pass the Potato, and we're going

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Speaker 1: to play that at Thanksgiving. All right, that's it for today.

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Speaker 1: Make sure you are subscribed to the podcast so that

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Speaker 1: you never miss an episode. I created this entire podcast

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Speaker 1: so that you could have a quick twenty to thirty

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00:24:24,240 --> 00:24:26,399
Speaker 1: minute listen while you map out your meals for the week.

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Speaker 1: I've always felt like listening to a podcast, while imeal

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Speaker 1: plan has made the whole process a bit more enjoyable.

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Speaker 1: So that's what I try to provide here. Thank you

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Speaker 1: so much for listening today. I'm so glad you're here,

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Speaker 1: and I probably won't speak to you until after your

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Speaker 1: Thanksgiving dinner, so if that's the case, have the happiest Thanksgiving.

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Speaker 1: I am so grateful for those of you that listen

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Speaker 1: to the podcast. I'm grateful for this space to be

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Speaker 1: here and to share my passion for food and cooking

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Speaker 1: and connecting over the table. I am very, very grateful

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Speaker 1: for you and your support. All Right, until next time,

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Speaker 1: happy cooking, happy Thanksgiving. I'm Kelsey and look forward to

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Speaker 1: chatting with you at