1 00:00:06,160 --> 00:00:11,040 Speaker 1: Hello, ladies, gentlemen, Welcome to Kitchen Prescription podcast you listen 2 00:00:11,080 --> 00:00:13,080 Speaker 1: to and you don't know what to make for dinner. 3 00:00:13,760 --> 00:00:17,079 Speaker 1: I hope you all had a lovely week. I'm being honest. 4 00:00:17,160 --> 00:00:19,280 Speaker 1: For me, there's been a lot of let's call it 5 00:00:19,360 --> 00:00:23,800 Speaker 1: a perspective at shifting and when I feel really irritated 6 00:00:23,800 --> 00:00:27,360 Speaker 1: about something or maybe overly stressed, it's been a bit 7 00:00:27,400 --> 00:00:30,800 Speaker 1: easier for me to put that in perspective given what's 8 00:00:30,840 --> 00:00:33,840 Speaker 1: going on in the world. So I hope you're all 9 00:00:33,880 --> 00:00:37,839 Speaker 1: doing well. Now. Some of you may have seen that 10 00:00:37,960 --> 00:00:40,479 Speaker 1: we had a bit of a sticky situation at my 11 00:00:40,560 --> 00:00:45,280 Speaker 1: house this week with my girls. My goodness. Well, okay, look, 12 00:00:45,320 --> 00:00:47,320 Speaker 1: I know many of you have had the experience of 13 00:00:47,360 --> 00:00:50,560 Speaker 1: being in another room to make dinner to only find 14 00:00:50,880 --> 00:00:54,200 Speaker 1: that your kids are wreaking havoc in another room. And 15 00:00:54,320 --> 00:00:58,400 Speaker 1: that happened to me this week, and it involved a 16 00:00:58,520 --> 00:01:04,560 Speaker 1: lot of peanut butter, including peanut butter in hair, and 17 00:01:04,840 --> 00:01:08,479 Speaker 1: my twyear old Penny's hair still smells faintly of peanut 18 00:01:08,520 --> 00:01:12,039 Speaker 1: butter over a week later, and I don't know that 19 00:01:12,040 --> 00:01:14,640 Speaker 1: it will ever be the same. And this little rascal 20 00:01:14,840 --> 00:01:17,839 Speaker 1: found her way to the peanut butter I again last 21 00:01:17,920 --> 00:01:21,120 Speaker 1: night in the pantry. I could not believe it. But 22 00:01:21,800 --> 00:01:24,920 Speaker 1: you know, it's easy to put a peanut butter situation 23 00:01:24,959 --> 00:01:27,880 Speaker 1: in perspective. And these crazy girls. At least I got 24 00:01:27,920 --> 00:01:30,520 Speaker 1: some good video for the sake of memories, but oh 25 00:01:30,600 --> 00:01:34,960 Speaker 1: my gosh, they are so crazy. I also traveled to 26 00:01:35,080 --> 00:01:37,720 Speaker 1: Chicago this week for work and had what I think 27 00:01:37,920 --> 00:01:41,400 Speaker 1: was the best burger of my life. And what kind 28 00:01:41,440 --> 00:01:43,640 Speaker 1: of friend would I be if I did not share 29 00:01:43,760 --> 00:01:46,679 Speaker 1: that with you? And you know, look, I've lived in 30 00:01:46,760 --> 00:01:51,400 Speaker 1: some pretty great food cities New York, Portland, LA. But 31 00:01:51,680 --> 00:01:55,280 Speaker 1: never have I ever had a burger as juicy and 32 00:01:55,480 --> 00:01:58,720 Speaker 1: delicious as the one I had in Chicago this weekend 33 00:01:58,960 --> 00:02:02,040 Speaker 1: at Aushaval. Let me just paint this picture for you. 34 00:02:02,600 --> 00:02:07,240 Speaker 1: It has this kind of cozy, upscale diner feel. It's 35 00:02:07,280 --> 00:02:09,160 Speaker 1: not a really fussy, but it kind of feels like 36 00:02:09,160 --> 00:02:12,640 Speaker 1: the place that's filled with regulars, except for there's a 37 00:02:12,680 --> 00:02:17,880 Speaker 1: line of tourists out the door. But it was truly 38 00:02:18,160 --> 00:02:21,880 Speaker 1: life changing. It has to be the griddle. I don't know, 39 00:02:22,040 --> 00:02:24,880 Speaker 1: There's just that little something extra that I couldn't really 40 00:02:24,960 --> 00:02:28,480 Speaker 1: put my finger on because there weren't any silly ingredients 41 00:02:28,560 --> 00:02:32,000 Speaker 1: or sauces stacked on the burger that made it a signature. 42 00:02:32,280 --> 00:02:35,959 Speaker 1: The meat was just like change your life good if 43 00:02:36,000 --> 00:02:38,280 Speaker 1: you find yourself in Chicago, and I think they also 44 00:02:38,360 --> 00:02:41,400 Speaker 1: have a location in New York City. Now this is 45 00:02:41,440 --> 00:02:44,960 Speaker 1: a spot not to be missed. Ahshaval, I'm here to 46 00:02:45,000 --> 00:02:46,600 Speaker 1: tell you that it's worth the wait, because you're probably 47 00:02:46,639 --> 00:02:48,280 Speaker 1: gonna have to wait. I haven't had a meal that 48 00:02:48,360 --> 00:02:50,240 Speaker 1: good in a long time. I was in Chicago for 49 00:02:50,760 --> 00:02:53,720 Speaker 1: a big home in kitchen trade show that I've been 50 00:02:53,760 --> 00:02:56,360 Speaker 1: to in the past a couple of times. It was 51 00:02:56,440 --> 00:02:59,799 Speaker 1: previously called the International Housewares Show and now it's called 52 00:02:59,840 --> 00:03:02,680 Speaker 1: the Inspired Home Show, and it was great. You know. 53 00:03:02,720 --> 00:03:05,359 Speaker 1: It is there to check on trends in the kitchen 54 00:03:05,440 --> 00:03:06,960 Speaker 1: space and to kind of see what some of my 55 00:03:07,040 --> 00:03:11,600 Speaker 1: favorite brands will be launching in the coming year. And 56 00:03:11,639 --> 00:03:14,400 Speaker 1: I was also there to primarily do some research and 57 00:03:14,440 --> 00:03:18,280 Speaker 1: take some meetings about developing a new product that I 58 00:03:18,400 --> 00:03:22,120 Speaker 1: really think will help in you getting your people to 59 00:03:22,200 --> 00:03:25,720 Speaker 1: the table. So we'll see what happens. Product development has 60 00:03:25,800 --> 00:03:28,160 Speaker 1: quite the runway and takes a really long time, but 61 00:03:28,240 --> 00:03:32,080 Speaker 1: I'm excited to pursue this crazy project and see what happens. 62 00:03:32,360 --> 00:03:34,680 Speaker 1: Now that I'm back in town, I'm also back to 63 00:03:34,720 --> 00:03:37,360 Speaker 1: putting a meal plan in place for my family and 64 00:03:37,480 --> 00:03:40,520 Speaker 1: resuming the hustle and bustle of daily life. Let's get 65 00:03:40,600 --> 00:03:43,040 Speaker 1: use some inspiration for the week. That are some meals 66 00:03:43,120 --> 00:03:46,360 Speaker 1: that you should be able to make, primarily straight from 67 00:03:46,360 --> 00:03:48,480 Speaker 1: your pantry, because we're going to really dive into the 68 00:03:48,480 --> 00:03:54,480 Speaker 1: pantry today, but first let's talk about these recipes. First, 69 00:03:54,640 --> 00:03:59,720 Speaker 1: barbecue chicken grain bowls, and this is probably my favorite 70 00:04:00,080 --> 00:04:03,280 Speaker 1: recipe Club recipe for March. I don't know, it's a 71 00:04:03,320 --> 00:04:06,680 Speaker 1: toss up, but oh my gosh, this was kind of 72 00:04:07,040 --> 00:04:09,360 Speaker 1: surprising to me too, because you hear a barbecue chicken 73 00:04:09,400 --> 00:04:11,960 Speaker 1: green bowl and it kind of sounds like something maybe 74 00:04:12,000 --> 00:04:13,800 Speaker 1: you would have had on a menu in two thousand 75 00:04:13,800 --> 00:04:17,360 Speaker 1: and five or seen on a menu. But these are 76 00:04:17,720 --> 00:04:20,880 Speaker 1: so flavorful, so delicious, and it's all in the method 77 00:04:21,360 --> 00:04:25,839 Speaker 1: of making this oven barbecued chicken. And the reason I 78 00:04:25,880 --> 00:04:27,760 Speaker 1: put it on here and reference it as a pantry 79 00:04:27,800 --> 00:04:31,479 Speaker 1: meal is you can either make your own barbecue sauce, 80 00:04:31,600 --> 00:04:35,680 Speaker 1: which all come from pantry staples, meaning if you've got 81 00:04:35,760 --> 00:04:40,440 Speaker 1: ketchup Worcestershire sauce, apple cider, vinegar, chili powder. Like you 82 00:04:40,480 --> 00:04:43,440 Speaker 1: can make your own barbecue sauce, but if you don't 83 00:04:43,480 --> 00:04:46,320 Speaker 1: want to, you can use your favorite barbecue sauce whatever 84 00:04:46,360 --> 00:04:48,600 Speaker 1: you want to pick up from the store. But it's 85 00:04:48,600 --> 00:04:51,080 Speaker 1: all about the method of how you glaze the chicken 86 00:04:51,440 --> 00:04:54,200 Speaker 1: and you bake it at this certain temperature. It doesn't 87 00:04:54,240 --> 00:04:57,840 Speaker 1: take long. The whole thing comes together in under thirty minutes. 88 00:04:58,200 --> 00:05:01,440 Speaker 1: But I like, I can' stop thinking about this chicken. 89 00:05:01,880 --> 00:05:04,200 Speaker 1: And then to make it into a meal by adding 90 00:05:04,240 --> 00:05:08,839 Speaker 1: some cooked rice and some canned beans, and some corn 91 00:05:09,160 --> 00:05:11,640 Speaker 1: and some cilantro, and of course we're gonna have cheese. 92 00:05:11,880 --> 00:05:14,599 Speaker 1: It just was so good. And because the barbecue sauce 93 00:05:14,720 --> 00:05:17,760 Speaker 1: is so yummy, you really don't need much of a dressing. 94 00:05:17,839 --> 00:05:20,239 Speaker 1: But I'll tell you what I did. I did take 95 00:05:20,520 --> 00:05:23,800 Speaker 1: some ranch dressing and added a little bit of the 96 00:05:23,800 --> 00:05:27,080 Speaker 1: homemade barbecue sauce, and my family went crazy for that. 97 00:05:27,279 --> 00:05:30,400 Speaker 1: So barbecue chicken grain balls. Make sure you check that 98 00:05:30,440 --> 00:05:32,280 Speaker 1: out if you're a Recipe Club member or if you're 99 00:05:32,279 --> 00:05:36,839 Speaker 1: interested in joining, that recipe is well worth it, so delicious. 100 00:05:37,000 --> 00:05:40,720 Speaker 1: The second recipe my tie coconut ramen, And this is 101 00:05:40,760 --> 00:05:43,560 Speaker 1: an oldie Buddy goodie. I've had this recipe for a 102 00:05:43,640 --> 00:05:47,120 Speaker 1: really long time, and it's so awesome because you can 103 00:05:47,200 --> 00:05:49,400 Speaker 1: I can almost make it anytime because I always have 104 00:05:49,480 --> 00:05:54,240 Speaker 1: everything on hand, coconut milk, you know, some ramen noodles. 105 00:05:54,279 --> 00:05:56,960 Speaker 1: The recipe calls for mushrooms and some cabbage and bell peppers, 106 00:05:57,000 --> 00:06:00,400 Speaker 1: but really you could do whatever veggies you have on hand, 107 00:06:00,560 --> 00:06:03,520 Speaker 1: some lime cilantro. When it comes to ramen, I think 108 00:06:03,600 --> 00:06:06,000 Speaker 1: sometimes can think that maybe those flavors are a little 109 00:06:06,080 --> 00:06:10,120 Speaker 1: too adventurous for maybe some of their picky ears. But 110 00:06:10,160 --> 00:06:13,200 Speaker 1: my kids love this, They really love it. It's a 111 00:06:13,320 --> 00:06:17,880 Speaker 1: little sweet, but not overly sweet, and just so so delicious. 112 00:06:17,920 --> 00:06:19,960 Speaker 1: This is one of those recipes where because I've had 113 00:06:20,000 --> 00:06:23,479 Speaker 1: readers or fans or friends make this recipe, they start 114 00:06:23,560 --> 00:06:25,640 Speaker 1: making it and then they make it so often that 115 00:06:25,680 --> 00:06:27,800 Speaker 1: after about six months they're like, yeah, we can't make 116 00:06:27,839 --> 00:06:31,120 Speaker 1: that anymore. We've had it too much. But it's a 117 00:06:31,200 --> 00:06:33,880 Speaker 1: really easy recipe to keep all of the ingredients on 118 00:06:33,960 --> 00:06:38,359 Speaker 1: hand for. And then finally, chicken peccata. I love this 119 00:06:38,440 --> 00:06:41,280 Speaker 1: recipe so much. And if I've got chicken, which I 120 00:06:41,480 --> 00:06:43,520 Speaker 1: usually do, and if I don't have fresh chicken, I've 121 00:06:43,560 --> 00:06:46,080 Speaker 1: got chicken in my freezer that I can thaw. I've 122 00:06:46,120 --> 00:06:49,440 Speaker 1: always got all the other ingredients. I'm spoiled enough to 123 00:06:49,440 --> 00:06:52,120 Speaker 1: have a beautiful lemon tree in my yard, so I've 124 00:06:52,160 --> 00:06:55,240 Speaker 1: always got lemons and it really produces fruit year round, 125 00:06:55,240 --> 00:06:58,279 Speaker 1: which is amazing. And then all the other things you 126 00:06:58,320 --> 00:07:01,400 Speaker 1: need are flour, extra virgin olive oil, some butter, some 127 00:07:01,480 --> 00:07:05,200 Speaker 1: chicken broth, and then I do like to keep capers 128 00:07:05,279 --> 00:07:07,520 Speaker 1: on hand. Now this might be an ingredient that you think. 129 00:07:07,640 --> 00:07:12,080 Speaker 1: I don't know about capers, Kelsey. They just add a 130 00:07:12,120 --> 00:07:14,920 Speaker 1: little hint of brininess that is so yummy. And if 131 00:07:14,920 --> 00:07:17,000 Speaker 1: you like olives, you can add allives in here as well. 132 00:07:17,120 --> 00:07:19,720 Speaker 1: Or you could make this recipe without the capers and 133 00:07:19,760 --> 00:07:23,000 Speaker 1: it would still be delicious. It's my favorite chicken recipe 134 00:07:23,040 --> 00:07:28,240 Speaker 1: that I have. I love it. The sauce is so simple, 135 00:07:28,240 --> 00:07:31,000 Speaker 1: It's a pan sauce. It's bright, it's light. It's just 136 00:07:31,480 --> 00:07:35,920 Speaker 1: so yummy. Another very much one of my most popular recipes. 137 00:07:35,960 --> 00:07:39,520 Speaker 1: People go crazy for this one. So there you go, guys. 138 00:07:39,560 --> 00:07:42,120 Speaker 1: There are your three suggested recipes as you meal plan 139 00:07:42,280 --> 00:07:44,800 Speaker 1: this week. We've got those barbecue chicken balls, the Taie 140 00:07:44,800 --> 00:07:48,760 Speaker 1: coconut ramen, and some chicken peccata. All right, let's get 141 00:07:48,800 --> 00:07:55,720 Speaker 1: into the last half of the podcast today discussing the pantry. 142 00:07:58,840 --> 00:08:03,120 Speaker 1: What is your pantry exactly? Well, it's the staples that 143 00:08:03,160 --> 00:08:05,160 Speaker 1: you keep on hand. Now, when I stay pantry, you're 144 00:08:05,200 --> 00:08:07,640 Speaker 1: probably thinking about what your pantry looks like, right, And 145 00:08:07,760 --> 00:08:10,920 Speaker 1: some of you may have a beautiful walk in pantry 146 00:08:10,960 --> 00:08:13,880 Speaker 1: with ample storage space, and some of you may have 147 00:08:13,960 --> 00:08:15,800 Speaker 1: what I like to call a cabinet pantry, which is 148 00:08:15,800 --> 00:08:19,680 Speaker 1: where I'm living now, which there is no separate, dedicated 149 00:08:19,720 --> 00:08:22,120 Speaker 1: space for a pantry, but you actually have to store 150 00:08:22,160 --> 00:08:27,960 Speaker 1: your food in cabinets. And you know that's fine. There 151 00:08:28,040 --> 00:08:32,200 Speaker 1: are effective ways to organize all types of pantries. And 152 00:08:32,480 --> 00:08:34,640 Speaker 1: as much as I want to jump into talking about 153 00:08:34,720 --> 00:08:37,720 Speaker 1: organizing a pantry, because you know how that just lights 154 00:08:37,720 --> 00:08:41,120 Speaker 1: my fire, We're going to focus on pantry staples today, 155 00:08:41,640 --> 00:08:44,200 Speaker 1: not how to organize your pantry, but what should be 156 00:08:44,280 --> 00:08:47,760 Speaker 1: kept inside your pantry. But I will tell you, guys, 157 00:08:47,840 --> 00:08:51,160 Speaker 1: there's something very exciting coming for anyone who is looking 158 00:08:51,200 --> 00:08:54,480 Speaker 1: to organize their pantry. Stay tuned for that in a 159 00:08:54,520 --> 00:08:56,880 Speaker 1: couple of weeks. Let's get into this. Like I said, 160 00:08:56,960 --> 00:08:59,440 Speaker 1: it's the staples your pantry is technically made up of 161 00:08:59,480 --> 00:09:02,880 Speaker 1: staples found in your refrigerator, your freezer, and your pantry, 162 00:09:02,880 --> 00:09:06,120 Speaker 1: your cabinets, so that might challenge the way you've thought 163 00:09:06,120 --> 00:09:08,280 Speaker 1: about your pantry in the past. It's not just your 164 00:09:08,360 --> 00:09:10,960 Speaker 1: dry goods, because I want you to think of the 165 00:09:10,960 --> 00:09:13,520 Speaker 1: word pantry is ingredients you should always have on hand. 166 00:09:14,080 --> 00:09:16,320 Speaker 1: And there are things that you should always have on 167 00:09:16,360 --> 00:09:18,520 Speaker 1: hand in your refrigerator and your freezer. So we're going 168 00:09:18,600 --> 00:09:23,280 Speaker 1: to expand that idea of what the pantry is, and 169 00:09:23,400 --> 00:09:25,120 Speaker 1: I want to share with you what I like to 170 00:09:25,200 --> 00:09:28,920 Speaker 1: keep on hand. But remember, you should fill your pantry 171 00:09:29,880 --> 00:09:33,120 Speaker 1: with the foods that make you a better cook for 172 00:09:33,160 --> 00:09:35,800 Speaker 1: the way you cook for your family and yourself. You 173 00:09:35,840 --> 00:09:38,000 Speaker 1: know each of these pantry categories I'm going to share 174 00:09:38,040 --> 00:09:40,600 Speaker 1: with you as a suggestion. It's definitely not an absolute, 175 00:09:40,960 --> 00:09:43,520 Speaker 1: so there's no reason to stock black beans if you 176 00:09:43,600 --> 00:09:47,280 Speaker 1: only like white beans. So your pantry might look different 177 00:09:47,280 --> 00:09:50,160 Speaker 1: than mine based on your family's needs and preferences, but 178 00:09:51,000 --> 00:09:54,760 Speaker 1: you'll know that your pantry is well stocked for your 179 00:09:54,800 --> 00:09:58,520 Speaker 1: purposes when most of the time you only need a 180 00:09:58,640 --> 00:10:01,760 Speaker 1: handful of fresh ingredients to cook a weeknight meal, or 181 00:10:01,800 --> 00:10:05,520 Speaker 1: even better, maybe none at all. So let's dive into 182 00:10:05,600 --> 00:10:09,280 Speaker 1: dry goods. I think these are the most obvious pantry items. 183 00:10:09,559 --> 00:10:12,080 Speaker 1: These are items that don't need to be refrigerated or 184 00:10:12,160 --> 00:10:15,840 Speaker 1: frozen and generally have a pretty long shelf life. They 185 00:10:16,000 --> 00:10:18,760 Speaker 1: typically live in a walk in pantry or a cabinet pantry. 186 00:10:18,920 --> 00:10:22,920 Speaker 1: Like I mentioned oils and vinegars, you should all have 187 00:10:23,520 --> 00:10:27,920 Speaker 1: extra virgin olive oil, canola or vegetable oil, and some vinegars. 188 00:10:27,960 --> 00:10:29,880 Speaker 1: Now let's just talk about the oils for a second. 189 00:10:30,200 --> 00:10:33,400 Speaker 1: Nine times out of tan I'm using olive oil. The 190 00:10:33,559 --> 00:10:36,920 Speaker 1: times when I don't use olive oil is usually when 191 00:10:36,960 --> 00:10:40,080 Speaker 1: i'm cooking with really high heat because there's a smoke 192 00:10:40,200 --> 00:10:42,720 Speaker 1: point on olive oil where it starts too. You've seen 193 00:10:42,720 --> 00:10:45,120 Speaker 1: it smoke when it gets really hot, and in that 194 00:10:45,200 --> 00:10:48,960 Speaker 1: instance it's best to use like a vegetable oil. Now, 195 00:10:50,040 --> 00:10:53,560 Speaker 1: avocado oil is a great choice, grape seed oil is 196 00:10:53,600 --> 00:10:56,040 Speaker 1: a great choice. Or if you just want to stick 197 00:10:56,040 --> 00:10:58,480 Speaker 1: to the basic canola or vegetable that's fine too, but 198 00:10:58,559 --> 00:11:00,800 Speaker 1: you'll want to have at least those two types of 199 00:11:00,800 --> 00:11:04,440 Speaker 1: oils in your pantry. When it comes to vinegars, I 200 00:11:04,520 --> 00:11:08,119 Speaker 1: love vinegar, I really do. I usually always have balsamic 201 00:11:08,280 --> 00:11:11,840 Speaker 1: red wine, apple cider and rice wine in my pantry, 202 00:11:11,920 --> 00:11:16,880 Speaker 1: and those are used to make vinegrettes, to make marinades, 203 00:11:17,040 --> 00:11:21,280 Speaker 1: things like that, and recipes. Now condiments, I've always got 204 00:11:21,280 --> 00:11:25,040 Speaker 1: low sodium soy sauce. Worcester shirt is one of those 205 00:11:25,240 --> 00:11:27,440 Speaker 1: ingredients that I love to have on hand because it 206 00:11:27,440 --> 00:11:29,959 Speaker 1: has so many complex flavors in it, and by adding 207 00:11:30,000 --> 00:11:32,160 Speaker 1: a little bit of Worcester shirt is something you can 208 00:11:32,280 --> 00:11:35,240 Speaker 1: really amp up the flavor. I also like having saracha 209 00:11:35,280 --> 00:11:37,360 Speaker 1: on hand for just a little bit of heat, some 210 00:11:37,559 --> 00:11:42,280 Speaker 1: Mayo ketchup. Dijon mustard. I'm a big fan of going 211 00:11:42,320 --> 00:11:45,360 Speaker 1: beyond the yellow mustard which we have for hot dogs 212 00:11:45,360 --> 00:11:48,400 Speaker 1: and hamburgers and things, but having a dejon mustard and 213 00:11:48,520 --> 00:11:52,920 Speaker 1: preferably a whole grain Dijon mustard. What I like about 214 00:11:52,960 --> 00:11:55,000 Speaker 1: that is I do really like the texture in it, 215 00:11:55,160 --> 00:12:01,000 Speaker 1: But Dijon mustard for sure. Some jarred salt severity. I 216 00:12:01,080 --> 00:12:03,120 Speaker 1: always have that on hand and use that in a 217 00:12:03,160 --> 00:12:05,440 Speaker 1: lot of Mexican meals. Do you guys have ever made 218 00:12:05,440 --> 00:12:10,280 Speaker 1: my skillet enchiladas. There's jarred salceverti in that. And actually 219 00:12:10,679 --> 00:12:13,880 Speaker 1: I just wrote a recipe yesterday for April Recipe Club 220 00:12:14,240 --> 00:12:18,480 Speaker 1: that's gonna include some jarred salceveriti as well. Pesto another 221 00:12:18,679 --> 00:12:22,800 Speaker 1: great ingredient that just has so many flavors in it 222 00:12:22,840 --> 00:12:26,640 Speaker 1: that if you take some pesto with some you know, 223 00:12:26,720 --> 00:12:29,920 Speaker 1: freshly cooked pasta, and you toss that together top but 224 00:12:30,000 --> 00:12:32,720 Speaker 1: with some parmesan and lemon, you got yourself a baby meal, 225 00:12:32,840 --> 00:12:37,200 Speaker 1: like you really do, that's dinner. So pestos want to 226 00:12:37,200 --> 00:12:40,840 Speaker 1: have on hand. Honey, and oh my gosh, I can't 227 00:12:40,880 --> 00:12:46,280 Speaker 1: even say it without peanut butter. Peanut butter. Gray. Damn, 228 00:12:46,360 --> 00:12:48,719 Speaker 1: your pantry not great when you're two year old and 229 00:12:48,720 --> 00:12:52,720 Speaker 1: five year old. Get a hold of it and let loose. 230 00:12:53,040 --> 00:12:55,320 Speaker 1: All right, Let's move on to canned goods and jars. 231 00:12:56,040 --> 00:12:58,839 Speaker 1: So I always like to have some chicken broth or 232 00:12:58,920 --> 00:13:03,120 Speaker 1: stock and veg brother stock as well. I mostly use chicken, 233 00:13:03,200 --> 00:13:06,040 Speaker 1: but for my vegetarians out there, vegetables great as well. 234 00:13:06,840 --> 00:13:09,960 Speaker 1: Coconut milk, canned coconut milk really good thing to have 235 00:13:10,080 --> 00:13:12,319 Speaker 1: on hand, especially if you're making any curries or any 236 00:13:12,360 --> 00:13:16,120 Speaker 1: ethnic foods. Canned beans are great, black kidney and white 237 00:13:16,160 --> 00:13:20,559 Speaker 1: beans especially. I use those four all sorts of soups, stews, chilies, 238 00:13:20,720 --> 00:13:24,079 Speaker 1: and Mexican food. In fact, we just did tacos last night, 239 00:13:24,559 --> 00:13:28,680 Speaker 1: and it's great because I know that my younger girls 240 00:13:28,760 --> 00:13:31,400 Speaker 1: don't do great with eating like a whole composed tacos, 241 00:13:31,400 --> 00:13:33,560 Speaker 1: so I usually make them a caesa dilla. But then 242 00:13:33,600 --> 00:13:36,360 Speaker 1: I do like having some protein for them, and if 243 00:13:36,400 --> 00:13:38,480 Speaker 1: they won't eat the protein that's in the taco, like 244 00:13:38,600 --> 00:13:40,920 Speaker 1: last night, pulling out a can of beans, like a 245 00:13:41,000 --> 00:13:44,520 Speaker 1: can of black beans is amazing and they really really 246 00:13:44,559 --> 00:13:48,240 Speaker 1: like beans, so I like having those on hand. In 247 00:13:48,280 --> 00:13:52,320 Speaker 1: addition to beans, I like doing canned tomatoes for the 248 00:13:52,360 --> 00:13:57,720 Speaker 1: same things, soup stews, chilies, curries, some jarred rios, marinaia sauce, 249 00:13:58,160 --> 00:14:01,320 Speaker 1: candor j arter choke. Now this might be something I'm like, 250 00:14:01,360 --> 00:14:04,040 Speaker 1: I'm never going to cook with artichokes, and that's fine, 251 00:14:04,080 --> 00:14:06,400 Speaker 1: but I really like artichokes. I think that they add 252 00:14:06,440 --> 00:14:10,320 Speaker 1: a meatiness to a recipe. I like it, they're briny. 253 00:14:10,400 --> 00:14:14,000 Speaker 1: I just I really love them. Canned chick peas this 254 00:14:14,040 --> 00:14:17,720 Speaker 1: is another really great option, also called garbonzo beans that 255 00:14:17,800 --> 00:14:20,000 Speaker 1: if you've got kids who don't love a lot of 256 00:14:20,000 --> 00:14:23,400 Speaker 1: traditional protein, this is what are those proteins My kids 257 00:14:23,400 --> 00:14:26,240 Speaker 1: really like and I use these a lot when I'm 258 00:14:26,240 --> 00:14:28,440 Speaker 1: trying to get some protein in them. I do like 259 00:14:28,520 --> 00:14:32,680 Speaker 1: to keep some solid white tuna on hand, usually packed 260 00:14:32,680 --> 00:14:35,800 Speaker 1: in water, and I will occasionally use that for tuna 261 00:14:35,880 --> 00:14:39,520 Speaker 1: melts or tuna sandwiches or tuna salad. Some roasted red 262 00:14:39,560 --> 00:14:43,760 Speaker 1: peppers and capers perfect for our chicken pocata. In fact, 263 00:14:43,880 --> 00:14:46,640 Speaker 1: you could add roasted red peppers and capers to the 264 00:14:46,720 --> 00:14:50,960 Speaker 1: chicken pocata and that would be super yummy. Both roasted 265 00:14:50,960 --> 00:14:54,040 Speaker 1: red peppers and capers are going to be great tossed 266 00:14:54,080 --> 00:14:56,480 Speaker 1: in a pasta as well. In fact, you could make 267 00:14:56,480 --> 00:14:59,200 Speaker 1: a meal right here where you take your pasta. You 268 00:14:59,280 --> 00:15:01,600 Speaker 1: had a little bit of p pesto, you add some 269 00:15:01,760 --> 00:15:08,120 Speaker 1: canned artichoke hearts, some roasted red peppers, some capers. Little man, 270 00:15:08,200 --> 00:15:10,200 Speaker 1: you could even add some rayos in there. Look at me, 271 00:15:10,240 --> 00:15:12,720 Speaker 1: I'm playing chopped right here as I talk to you 272 00:15:12,800 --> 00:15:15,560 Speaker 1: about my pantry. But you get the idea. When you 273 00:15:15,920 --> 00:15:18,640 Speaker 1: have these types of things at your disposal and you 274 00:15:18,640 --> 00:15:22,160 Speaker 1: can use them, that's when cooking becomes fun. But I'm 275 00:15:22,200 --> 00:15:24,000 Speaker 1: here to also tell you exactly what to do so 276 00:15:24,040 --> 00:15:26,760 Speaker 1: you don't feel stressed about making a decision. All right, 277 00:15:26,840 --> 00:15:30,000 Speaker 1: let's move went to greens and starches already talked about pasta. 278 00:15:30,360 --> 00:15:33,400 Speaker 1: We are a big pasta loving family. Pasta in noodles, 279 00:15:33,440 --> 00:15:38,040 Speaker 1: whether that's egg noodles, spaghetti, short pastas like elbow pasta, 280 00:15:38,200 --> 00:15:41,360 Speaker 1: or penny for quick dinners. You know, we also keep 281 00:15:41,400 --> 00:15:44,040 Speaker 1: kind of some long and short varieties. We do a 282 00:15:44,040 --> 00:15:48,160 Speaker 1: lot of pasta in our house, and I love it. 283 00:15:48,320 --> 00:15:50,560 Speaker 1: In fact, might be one of the hardest ingredients for 284 00:15:50,640 --> 00:15:53,840 Speaker 1: me to ever ever give up. When it comes to rice, 285 00:15:54,280 --> 00:15:57,120 Speaker 1: I like to keep bosmati and jasmine rice, and I 286 00:15:57,200 --> 00:16:01,200 Speaker 1: have both white and brown varieties, but those are my 287 00:16:01,240 --> 00:16:04,240 Speaker 1: favorite types of rice keen while we always have on 288 00:16:04,360 --> 00:16:07,760 Speaker 1: hand Israeli couscouse, which is another one if you've made 289 00:16:08,280 --> 00:16:10,880 Speaker 1: quite a few of my recipes. I love Israeli couscous. 290 00:16:11,200 --> 00:16:13,880 Speaker 1: It's bigger than traditional couscous and it's got like a 291 00:16:13,960 --> 00:16:17,640 Speaker 1: better mouth feel and texture. I love it, I really 292 00:16:17,640 --> 00:16:21,680 Speaker 1: really love it. Farrow might be another ingredient that you think, 293 00:16:21,880 --> 00:16:25,880 Speaker 1: what is farrow? And it is an ancient grain. It 294 00:16:26,080 --> 00:16:30,360 Speaker 1: is nutty and chewy and so delicious. And I will 295 00:16:30,400 --> 00:16:36,160 Speaker 1: serve farrow as a side dish alongside chicken, or sometimes 296 00:16:36,200 --> 00:16:38,640 Speaker 1: I want to place it in a situation where I 297 00:16:38,640 --> 00:16:41,560 Speaker 1: would typically use rice. Like I made a curry the 298 00:16:41,560 --> 00:16:45,360 Speaker 1: other day with mango and cilantro and lime, and instead 299 00:16:45,360 --> 00:16:47,560 Speaker 1: of serving the curry over white rice like I maybe 300 00:16:47,560 --> 00:16:49,800 Speaker 1: normally would have done, I served it over the farrow 301 00:16:50,360 --> 00:16:53,680 Speaker 1: and it's really good. My kids also big fans of farrow. 302 00:16:54,400 --> 00:16:57,440 Speaker 1: My favorite faro to buy is the ten minute Quick 303 00:16:57,440 --> 00:17:00,240 Speaker 1: Cooking Farrow at Trader Joe's. For my Trader Joe's jops. 304 00:17:01,000 --> 00:17:05,480 Speaker 1: Oats are great for baking and then bread crumbs. And 305 00:17:05,560 --> 00:17:07,879 Speaker 1: when it comes to bread crumbs, I almost always keep 306 00:17:07,920 --> 00:17:11,560 Speaker 1: the Pinko bread crumbs on hand because they've got kind 307 00:17:11,600 --> 00:17:15,560 Speaker 1: of a preferred texture for me. A little courser. Okay, baking, Now, 308 00:17:15,560 --> 00:17:17,520 Speaker 1: these are going to be obvious, so we'll fly through these. 309 00:17:17,640 --> 00:17:21,520 Speaker 1: Your flour, your sugar, you know, granulated brown, confection of sugar, 310 00:17:22,040 --> 00:17:28,080 Speaker 1: corn starch, baking powder, baking soda, cocoa powder, chocolate. I've 311 00:17:28,119 --> 00:17:31,280 Speaker 1: always got chocolate chips on hand. Those oats that we 312 00:17:31,359 --> 00:17:34,160 Speaker 1: talked about, and then some extracts. And when it comes 313 00:17:34,160 --> 00:17:37,600 Speaker 1: to the extracts, I almost always have vanilla extract and 314 00:17:37,640 --> 00:17:40,200 Speaker 1: almond extract, and then I like to keep vanilla being 315 00:17:40,240 --> 00:17:42,560 Speaker 1: paste on hand as well. And this is what I 316 00:17:42,560 --> 00:17:46,440 Speaker 1: want to say about your baking staples. If those baking staples, 317 00:17:46,520 --> 00:17:50,680 Speaker 1: particularly the baking powder or soda, have been sitting around 318 00:17:50,720 --> 00:17:52,800 Speaker 1: for a while, it might be time to spend the 319 00:17:52,840 --> 00:17:56,199 Speaker 1: three dollars and swap those up, because they do have 320 00:17:56,240 --> 00:17:58,400 Speaker 1: a shelf life. They don't last forever, and you would 321 00:17:58,400 --> 00:18:00,720 Speaker 1: hate to go to the effort of making a cake 322 00:18:00,880 --> 00:18:04,160 Speaker 1: or cookies and have something not turn out because you're 323 00:18:04,320 --> 00:18:06,880 Speaker 1: baking soda has been in your pantry for six years. 324 00:18:07,280 --> 00:18:09,240 Speaker 1: And you may think that would never happen, but I 325 00:18:10,480 --> 00:18:14,159 Speaker 1: guarantee that someone who's listening to this podcast has baking 326 00:18:14,160 --> 00:18:16,280 Speaker 1: soda that's been sitting in their pantry for six years. 327 00:18:17,440 --> 00:18:19,720 Speaker 1: And that's no hate, no shade, that's just real life. 328 00:18:19,840 --> 00:18:22,160 Speaker 1: So next time you're at the grocery store, if it's 329 00:18:22,160 --> 00:18:24,840 Speaker 1: been a while, you just swap those out. All right, 330 00:18:24,920 --> 00:18:26,479 Speaker 1: let's talk about the things I always like to keep 331 00:18:26,520 --> 00:18:29,320 Speaker 1: in my refrigerator. Now, so we're moving from the dry 332 00:18:29,359 --> 00:18:32,960 Speaker 1: pantry into the fridge and when it comes to produce, 333 00:18:33,560 --> 00:18:36,439 Speaker 1: these are the things that I tend to buy almost 334 00:18:36,480 --> 00:18:39,600 Speaker 1: in bulk, I would say, because they have a pretty 335 00:18:39,680 --> 00:18:43,040 Speaker 1: good fridge shelf life, or if they're not going to 336 00:18:43,080 --> 00:18:44,880 Speaker 1: be in my fridge. They're going to be on top 337 00:18:44,880 --> 00:18:47,119 Speaker 1: of my fridge in my case. And that's because we're 338 00:18:47,160 --> 00:18:48,879 Speaker 1: gonna start with onions and shalots, so we're not going 339 00:18:48,960 --> 00:18:51,199 Speaker 1: to store those in the fridge. Onions, shalots, and garlic. 340 00:18:51,280 --> 00:18:55,000 Speaker 1: But those are the base of so many great recipes. 341 00:18:55,240 --> 00:18:57,879 Speaker 1: And if you're not familiar with cooking with shalots, I 342 00:18:57,880 --> 00:19:00,120 Speaker 1: don't want you to worry about it. They're smaller than 343 00:19:00,160 --> 00:19:03,320 Speaker 1: an onion, they're slightly sweeter. I do like using them, 344 00:19:03,359 --> 00:19:06,760 Speaker 1: but they can be a little harder to find, and 345 00:19:07,040 --> 00:19:10,040 Speaker 1: in a pinch, you can always use an onion. Potatoes 346 00:19:10,080 --> 00:19:14,000 Speaker 1: I usually like to keep like Dutch potatoes or yellow potatoes, 347 00:19:14,040 --> 00:19:17,359 Speaker 1: or even red potatoes. That's just another great kind of 348 00:19:17,520 --> 00:19:20,720 Speaker 1: core starch to have on hand to really kind of 349 00:19:20,720 --> 00:19:24,520 Speaker 1: beef up a meal. Carrots, not to mention, hold on, 350 00:19:24,560 --> 00:19:27,280 Speaker 1: I gotta go back to the potatoes. Nothing like being 351 00:19:27,320 --> 00:19:29,679 Speaker 1: saved by a baked potato meal. Like right, we do 352 00:19:29,800 --> 00:19:32,960 Speaker 1: baked potatoes all the time. My kids love them. We've 353 00:19:32,960 --> 00:19:35,840 Speaker 1: got chili on hand, chili over the top. I mean, 354 00:19:36,000 --> 00:19:41,280 Speaker 1: my kids love potatoes. Okay, carrots, celery, those are not 355 00:19:41,320 --> 00:19:44,119 Speaker 1: only great for snacking, but also the base of great 356 00:19:44,160 --> 00:19:48,480 Speaker 1: soup stews. Chilies. I do like to keep fresh herbs 357 00:19:48,560 --> 00:19:52,800 Speaker 1: on hand. I just think they make a big difference, 358 00:19:53,280 --> 00:19:55,879 Speaker 1: and I tend to use them almost every time I cook. 359 00:19:56,040 --> 00:19:58,520 Speaker 1: But if you're more comfortable using dried herbs, that's fine. 360 00:19:58,560 --> 00:20:01,920 Speaker 1: But the ones I keep on hand our cilantro, basil, 361 00:20:02,119 --> 00:20:05,480 Speaker 1: flat leaf, parsley, and thyme, and even better if you 362 00:20:05,560 --> 00:20:08,720 Speaker 1: can grow these. I even am pretty good about growing 363 00:20:08,720 --> 00:20:12,800 Speaker 1: them in a little window sill situation that works out great, 364 00:20:12,840 --> 00:20:15,680 Speaker 1: but it really does kind of elevate some of your dishes. 365 00:20:16,160 --> 00:20:20,600 Speaker 1: And then lemons or other citrus, and yeah, usually I'm 366 00:20:20,640 --> 00:20:24,720 Speaker 1: pretty regularly using lemons ore limes in my cooking. And 367 00:20:25,480 --> 00:20:28,000 Speaker 1: like I told you earlier, I'm spoiled. I've got an 368 00:20:28,040 --> 00:20:31,680 Speaker 1: awesome lemon tree in my front yard that keeps keeps 369 00:20:31,720 --> 00:20:34,960 Speaker 1: me always stocked, all right, So within that refrigerator, let's 370 00:20:35,000 --> 00:20:38,000 Speaker 1: talk about dairy. So these are the dairy items I 371 00:20:38,040 --> 00:20:41,240 Speaker 1: like to keep on hand. Greek yogurt, which we use 372 00:20:41,400 --> 00:20:44,440 Speaker 1: for just eating on its own breakfast, but I also 373 00:20:44,560 --> 00:20:48,520 Speaker 1: like to use it in marinades, in sauces. Like one 374 00:20:48,560 --> 00:20:51,520 Speaker 1: of the recipe Clo recipes for March was these great 375 00:20:51,600 --> 00:20:53,639 Speaker 1: chicken pezas, and you can use the Greek yogurt is 376 00:20:53,680 --> 00:20:57,720 Speaker 1: a base for making a satziki sauce. Obviously, milk I 377 00:20:57,800 --> 00:21:01,440 Speaker 1: keep on hand. I do keep some heavy cream because 378 00:21:01,440 --> 00:21:03,800 Speaker 1: there's let me tell you, you take a little pasta, 379 00:21:04,040 --> 00:21:07,240 Speaker 1: you cook it, you add some rios marinara sauce to 380 00:21:07,280 --> 00:21:10,080 Speaker 1: the pot. You add maybe a tablespoon of pesto and 381 00:21:10,200 --> 00:21:15,119 Speaker 1: a splash of heavy cream. Oh, my goodness, delicious sauce. 382 00:21:15,960 --> 00:21:19,480 Speaker 1: And that heavy cream really does make a difference. Eggs 383 00:21:19,480 --> 00:21:22,639 Speaker 1: we're gonna have on hand. Another just amazing staple that 384 00:21:22,680 --> 00:21:25,320 Speaker 1: can save you when you're in a pinch for dinner. 385 00:21:25,840 --> 00:21:29,080 Speaker 1: Butter and cheese. Let's talk about the cheeses that I have. 386 00:21:29,240 --> 00:21:32,680 Speaker 1: I like to keep cheddar and mozzarella for melting. When 387 00:21:32,680 --> 00:21:35,280 Speaker 1: it comes to soft cheeses, I'll keep like a fetta 388 00:21:35,640 --> 00:21:38,959 Speaker 1: or a goat cheese on hand for salads, and then 389 00:21:39,080 --> 00:21:42,600 Speaker 1: usually parmesan for finishing dishes, and occasionally I'll have some 390 00:21:42,800 --> 00:21:45,520 Speaker 1: specialty cheeses in there. You guys know, I'm a big 391 00:21:45,560 --> 00:21:50,040 Speaker 1: fan of the unexpected cheddar from Trader Joe's or the 392 00:21:50,200 --> 00:21:54,040 Speaker 1: Beaches Flagship cheese. Those can be great, especially when you're 393 00:21:54,040 --> 00:21:57,760 Speaker 1: making like a last minute CHARCOTTERI or cheeseboard, but I 394 00:21:57,760 --> 00:22:00,159 Speaker 1: don't want you to worry too much about that. And 395 00:22:00,200 --> 00:22:02,720 Speaker 1: then I do like to keep bacon and or percuto 396 00:22:02,800 --> 00:22:05,639 Speaker 1: on hand as well, and I will use the bacon 397 00:22:06,119 --> 00:22:09,240 Speaker 1: for breakfast or for finishing, like I made a spaghetti 398 00:22:09,280 --> 00:22:13,439 Speaker 1: carbonar recently, which were all pantry staples, including eggs and 399 00:22:13,520 --> 00:22:18,480 Speaker 1: bacon and pasta and parmesan, And that bacon crumbled over 400 00:22:18,520 --> 00:22:22,920 Speaker 1: the top is just so dynamite. And finally, let's talk 401 00:22:22,920 --> 00:22:25,639 Speaker 1: about the freezer staples I like to keep on hand. 402 00:22:26,000 --> 00:22:29,199 Speaker 1: So when it comes to protein, this is what I 403 00:22:29,240 --> 00:22:31,719 Speaker 1: like to keep in my freezer chicken thighs, and if 404 00:22:31,720 --> 00:22:34,680 Speaker 1: you're not a thigh fan, I will accept breasts that's 405 00:22:34,800 --> 00:22:40,840 Speaker 1: just fine, ground turkey, sweet Italian sausage, and shrimp. Those 406 00:22:40,880 --> 00:22:43,480 Speaker 1: are kind of the core proteins that I keep on hand. 407 00:22:43,880 --> 00:22:46,840 Speaker 1: If I'm buying red meat, I usually buy it fresh, 408 00:22:47,040 --> 00:22:49,520 Speaker 1: but if I found a great deal on something, then 409 00:22:49,800 --> 00:22:51,719 Speaker 1: there's no reason I wouldn't keep it on hand. But 410 00:22:52,240 --> 00:22:55,320 Speaker 1: those are the proteins I cook with a lot. When 411 00:22:55,320 --> 00:22:59,640 Speaker 1: it comes to vegetables, petite peas my favorite frozen vegetable. 412 00:23:00,080 --> 00:23:02,480 Speaker 1: I always have them on hand, whether I'm stirring them 413 00:23:02,520 --> 00:23:05,040 Speaker 1: into boxed mac and cheese that I've made for my 414 00:23:05,160 --> 00:23:09,560 Speaker 1: kids or a soup that I've made, or I'm simply 415 00:23:09,760 --> 00:23:12,560 Speaker 1: warming them up with a pat of butter and some 416 00:23:12,600 --> 00:23:19,240 Speaker 1: salt and pepper. Potea peas are delicious, delicious spinach I 417 00:23:19,359 --> 00:23:22,359 Speaker 1: keep on hand. I use spinach whether I'm making lasagna 418 00:23:22,480 --> 00:23:27,040 Speaker 1: or I'll toss it in some baked pasta dishes or 419 00:23:27,800 --> 00:23:31,119 Speaker 1: my goodness, I use spinach and smoothies. That's great to 420 00:23:31,119 --> 00:23:34,919 Speaker 1: have on hand. Obviously, some frozen fruit or berries. I 421 00:23:35,040 --> 00:23:38,160 Speaker 1: keep my nuts in the freezer because nuts can go rancid, 422 00:23:38,359 --> 00:23:41,080 Speaker 1: and so keeping them in the freezer prevents that from happening. 423 00:23:41,200 --> 00:23:43,959 Speaker 1: So you always find nuts in my freezer. And then 424 00:23:44,280 --> 00:23:46,679 Speaker 1: I've got to tell you that, like ice cream is 425 00:23:46,680 --> 00:23:49,960 Speaker 1: one hundred percent a staple in my freezer. If there's 426 00:23:50,000 --> 00:23:52,160 Speaker 1: no ice cream in my freezer, we are not well. 427 00:23:52,880 --> 00:23:56,200 Speaker 1: We're not well. There always needs to be some ice cream, 428 00:23:57,080 --> 00:24:00,600 Speaker 1: all right. It can feel like a lot, but chances 429 00:24:00,640 --> 00:24:03,200 Speaker 1: are that you already have a bunch of these items 430 00:24:03,280 --> 00:24:07,000 Speaker 1: on hand, So slowly build out your pantry. May identify 431 00:24:07,080 --> 00:24:08,760 Speaker 1: some of those places where you get out a few 432 00:24:08,760 --> 00:24:11,800 Speaker 1: things and you'll be so glad you did. Nothing is 433 00:24:11,880 --> 00:24:14,120 Speaker 1: more empowering to a homecook than being able to cook 434 00:24:14,160 --> 00:24:16,960 Speaker 1: regularly out of your pantry, and I really hope to 435 00:24:17,000 --> 00:24:20,480 Speaker 1: empower you guys to do that. And look where spring 436 00:24:20,600 --> 00:24:23,320 Speaker 1: is just around the corner. In some places, it's already arrived, 437 00:24:23,680 --> 00:24:26,680 Speaker 1: and there's no better time than to kind of take 438 00:24:26,720 --> 00:24:29,960 Speaker 1: the temperature or just review what you've got going on 439 00:24:30,000 --> 00:24:34,320 Speaker 1: in your pantry. Then springtime, change of a season. That's 440 00:24:34,359 --> 00:24:37,840 Speaker 1: it for episode today. I hope you guys enjoyed discussing 441 00:24:37,880 --> 00:24:41,760 Speaker 1: your pantries from top to bottom. And you know, remember 442 00:24:41,800 --> 00:24:44,080 Speaker 1: the new episodes are going to drop every Thursday. In 443 00:24:44,119 --> 00:24:46,960 Speaker 1: the meantime, you can follow me on Instagram join a 444 00:24:47,040 --> 00:24:49,240 Speaker 1: recipe club. We would love to have you as we 445 00:24:49,400 --> 00:24:51,880 Speaker 1: make five new recipes every single month that are voted 446 00:24:51,960 --> 00:24:54,280 Speaker 1: on by our members, or you could send it for 447 00:24:54,359 --> 00:24:57,200 Speaker 1: my family Me'll makeover course. It would mean so much 448 00:24:57,240 --> 00:24:59,000 Speaker 1: to me if you took just a few minutes to 449 00:24:59,040 --> 00:25:01,040 Speaker 1: write and review the podcast asked so that others who 450 00:25:01,040 --> 00:25:03,359 Speaker 1: are stuck trying to decide what to make for dinner 451 00:25:03,480 --> 00:25:05,679 Speaker 1: can find it. You guys are the best. Thanks for 452 00:25:05,720 --> 00:25:07,560 Speaker 1: being here with me. This week, and we'll talk to 453 00:25:07,600 --> 00:25:08,120 Speaker 1: you next week.