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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 is episode one hundred and

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Speaker 1: two Soup Simplified. It's officially soup Season, and I for

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Speaker 1: one am thrilled. Soup is so awesome because it's the

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Speaker 1: ultimate one pot meal, providing veggies, protein, and many times

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Speaker 1: of green all in one pot. It's perfect for meal

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Speaker 1: prep if you like to cook grass peas in advance

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Speaker 1: and eat them later in the week. It's cozy. So

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Speaker 1: whether you yourself need a comforting meal or someone you

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Speaker 1: love needs, you know, a nice, good comfort food dish,

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Speaker 1: soup seems to always do the trick. Not only can

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Speaker 1: soup feed a crowd, but it makes feeding a crowd very,

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Speaker 1: very easy. So today's episode is not only going to

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Speaker 1: be a love letter to soup, but we're also going

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Speaker 1: to break down some of the basics to make the

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Speaker 1: soup you make taste extra great, plus go through all

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Speaker 1: of the essential tools I rely on to make soup

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Speaker 1: a success in my house all fall and winter long.

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Speaker 1: But before we do that, let's discuss a few recipes

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Speaker 1: you can throw on your meal plan this week, it's

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Speaker 1: going to be extra crazy for us as we have

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Speaker 1: family and friends coming to stay with us back to back,

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Speaker 1: so we'll have people in and out of our house

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Speaker 1: all week on top of all of the regular things

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Speaker 1: like sports and school and work commitments. Needless to say,

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Speaker 1: I'm keeping it easy. The first recipe on my meal

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Speaker 1: plan is a slow cooker recipe I rely on this

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Speaker 1: time of year and I look forward to making it

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Speaker 1: this time of year, and it is my turkey roast dip.

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Speaker 1: And the reason I mentioned this time of year is

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Speaker 1: because right now you start seeing turkey breasts in the

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Speaker 1: grocery stores and they are such an awesome lean protein

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Speaker 1: that kind of mixes up your regular habit of chicken.

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Speaker 1: They're not always available, it's typically like eight September through

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Speaker 1: the new year. And this is so simple, you guys.

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Speaker 1: You take the turkey breast, you put it in the

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Speaker 1: slow cooker, You make a little or butter with some time,

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Speaker 1: some rosemary salt, pepper, you slather it on top, you

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Speaker 1: let it do its thing. You add some broth, and

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Speaker 1: it makes these delicious sandwiches that we add melty cheese

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Speaker 1: on top of and like an ausu dipping sauce. It's

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Speaker 1: so good. My family loves it, and I love that

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Speaker 1: it's one of these recipes I can rely on during

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Speaker 1: the busyness of the holiday, and yet it feels a

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Speaker 1: little different. So Turkey roast dip definitely on our meal

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Speaker 1: plan for the week. Number two is a five ingredient

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Speaker 1: recipe that my family like. It's honestly the one recipe

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Speaker 1: when I always have everything to make it and my

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Speaker 1: family never complains. They all love it. So it's my

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Speaker 1: spinach tomato tortellini. I use a dry rayos, a splash

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Speaker 1: of heavy cream. I use some cheese or protein fieled tortellini.

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Speaker 1: I use a handful of spinach and a little bit

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Speaker 1: of balsam vinegar and some grated palm for good measure,

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Speaker 1: a little bit of crusty bread. Dinner is done. Everyone

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Speaker 1: is full, happy, loves it. So spinach tomato tortellini is

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Speaker 1: happening on one of our busy nights. And then I

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Speaker 1: am going to make when we're gonna be feeding all

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Speaker 1: these friends and family that are coming. So I still

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Speaker 1: wanted something simple that would be easy to kind of host,

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Speaker 1: and I'm going to make my skillet chicken pot pie.

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Speaker 1: I'm actually gonna make two of them. But it really

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Speaker 1: is so simple because it comes together in a big

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Speaker 1: skillet and you actually put the biscuits right on top

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Speaker 1: and bake them in the oven, and it is it's

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Speaker 1: like a cheater chicken pot pie, but it's so comforting.

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Speaker 1: It's perfect for this time of year, super delicious. You

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Speaker 1: can use store bought biscuits or you can make your

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Speaker 1: own biscuits. We added a buttermilk biscuit recipe to Recipe

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Speaker 1: Club this month, and it's so it's got six ingredients

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Speaker 1: in it, so it's really really simple. All right, there

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Speaker 1: are your recipes for the week. You can find and

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Speaker 1: print them all in Recipe Club individually or in our

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Speaker 1: weekly meal plan that includes an easy to follow shopping

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Speaker 1: list where we break those down by recipe. And while

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Speaker 1: Recipe Club is an incredible resource of hundreds of recipes

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Speaker 1: that are specifically developed for overwhelmed parents, it's way more

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Speaker 1: than just a recipe resource. More than anything, it's a

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Speaker 1: simple dinner system that you can follow each week to

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Speaker 1: make dinner feel more manageable. And while we specialize in weeknights,

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Speaker 1: we also love holidays and so you'll find a specific

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Speaker 1: holiday menu for every major holiday, and recipe club to

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Speaker 1: make the memories around the table because that's also really

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Speaker 1: important to me. And speaking of the holidays, don't forget

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Speaker 1: that you can pre order our first printed recipe collection.

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Speaker 1: It's all about Thanksgiving. So a printed collection includes my

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Speaker 1: favorite classic Thanksgiving recipes, along with a shopping list, a

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Speaker 1: timeline of tasks to count down to the big day,

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Speaker 1: the tips that save me every single year, a list

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Speaker 1: of tools I swear by to make Thanksgiving feel easier

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Speaker 1: and more manageable. It's like an entire Thanksgiving guide to

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Speaker 1: support you as you celebrate literally the most iconic meal

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Speaker 1: of the year. And I just can't wait for you

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Speaker 1: to get it. Get it, pop it right into your

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Speaker 1: recipe binder. It's all printed on that heavy, good quality

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Speaker 1: paper and slipped into those signature sheet protectors so that

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Speaker 1: you can rely on the guide year after year. So

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Speaker 1: make sure to check that out on my site Kelsey

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Speaker 1: Nixon dot com. Now let's jump into the back half

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Speaker 1: of the podcast and chat about soup. I'm so excited

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Speaker 1: to spend a few minutes chatting with you about the

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Speaker 1: magic of soup. We'll discuss my most popular soup recipies,

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Speaker 1: what to serve with soup, my essential soup tools, the

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Speaker 1: ones that I use every time you make soup, and

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Speaker 1: obviously some top notch soup secrets. But first I have

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Speaker 1: to tell you about my first job and food. So

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Speaker 1: it was a soup job. Right after culinary school and

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Speaker 1: being on my Food Network reality show which was called

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Speaker 1: Food Network Star, I was hired by a local restaurant

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Speaker 1: in my college town to develop soup recipes for their menu.

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Speaker 1: And the soup aspect is important because it was a

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Speaker 1: soup restaurant. Specifically they did soup, salads and sandwiches. But

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Speaker 1: it was right after my husband and I got married,

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Speaker 1: and there was a joke about how I always came

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Speaker 1: home from work every day smelling like soup. But crazy

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Speaker 1: story about this company. It's called Cafe zupas you may

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Speaker 1: have heard of it, and they now have over seventy

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Speaker 1: locations in eight different states, and I was with them

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Speaker 1: at the very, very very beginning. They have done so

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Speaker 1: well and I'm just so proud that I had a

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Speaker 1: very small chapter with them. Anyways, I digress. Anytime I

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Speaker 1: think about soup, I think about Zupas I mentioned at

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Speaker 1: the top of the episode how I love that soup

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Speaker 1: really is the ultimate one pop meal. It's really great

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Speaker 1: for meal prep, it's perfectly cozy for crisper cold days.

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Speaker 1: But I want to place an emphasis on how the

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Speaker 1: fact that you should think about soup for hosting this

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Speaker 1: time of year. Don't forget that super recipes can almost

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Speaker 1: always be doubled to either feed a large group or

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Speaker 1: to make an extra batch and freeze it. You really

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Speaker 1: can't beat it if you are doing anything from hosting

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Speaker 1: a girls night, maybe you're in charge of making the

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Speaker 1: main dish for a neighborhood pot luck, maybe you have

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Speaker 1: house guests for the holidays, make soup. Soup is so

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Speaker 1: good in all of those situations. In fact, I just

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Speaker 1: saw on social someone do like a super Bowl like

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Speaker 1: soup soup er bowl, and everybody brought their own super recipe,

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Speaker 1: shared it, and they had like a soup off, and

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Speaker 1: they gave a golden ladle to the winner, which I

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Speaker 1: thought was so fun. Definitely earmarking that for another year

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Speaker 1: when stuff doesn't feel so crazy, but super Bowl how fun?

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Speaker 1: Is that. One of the reasons it's so great for

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Speaker 1: simplifying hosting is that you can prep it way ahead.

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Speaker 1: Of time. You can make it the day before. You

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Speaker 1: can store it in the fridge right in the pot

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Speaker 1: you cooked it in with its lid on. Then you

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Speaker 1: just simply reheat it on the stove. Or you can

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Speaker 1: cook it in a slow cooker and use the keep

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Speaker 1: warm setting until it's time to eat. Or you can

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Speaker 1: cook it in the afternoon and keep it on the

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Speaker 1: lowest of low settings on your stovetop with the lid on.

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Speaker 1: There's just so much about it that's great. You can

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Speaker 1: chop all the veggies in advance and throw it together

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Speaker 1: right before. But I want to start with my greatest hits,

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Speaker 1: the most popular soup recipes in Recipe Club and from

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Speaker 1: my show that I did with Food Network for seven

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Speaker 1: seasons in my cookbook, like these are the recipes when

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Speaker 1: it comes to soup that I returned to over and

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Speaker 1: over again. The first is a Caeso chicken chili. This

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Speaker 1: is what you should make when you are hosting people

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Speaker 1: for the big gang. This is what you should make

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Speaker 1: if you are entering your church or community chili cookoff.

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Speaker 1: This is what you should make if you have a

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Speaker 1: bunch of teenage boys coming over to watch post season baseball.

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Speaker 1: This is this is what you should make if you

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Speaker 1: just need a really hearty soup on a cold day.

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Speaker 1: It's so good, like flavor is next level, so queso

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Speaker 1: chicken chili your market for a noodle soup. My Thai

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Speaker 1: coconut ramen is hands down the most popular. And you

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Speaker 1: might have expected me to say something like chicken noodle

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Speaker 1: or you know, and we've got plenty of those, but

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Speaker 1: the Thai coconut ramen is really really delicious, and it's

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Speaker 1: nice that it's not as traditional as soup flavors. We

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Speaker 1: kind of get some made with coconut milk and there's lime,

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Speaker 1: and it's really really good chunky soup. Maybe herty is

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Speaker 1: a better word for that, but my Italian sausage in

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Speaker 1: white bean is really popular and popular for good measure.

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Speaker 1: My most popular creamy soup is my tomato basil soup

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Speaker 1: with orzo. Fun fact, for anyone who knows of Cafe Soup,

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Speaker 1: as I worked on this recipe back in the day,

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Speaker 1: that is one of their signature recipes at the restaurant,

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Speaker 1: if not still the most popular, and it's very similar,

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Speaker 1: so tomato basil soup with orizo. In fact, I think

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Speaker 1: the restaurant has taken the orizo out, but the orzo

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Speaker 1: is so good in there. And then my most popular

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Speaker 1: vegetarian soup is my coconut corn chowder. So if you're

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Speaker 1: a member of Recipe Club and you're feeling soup but

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Speaker 1: you don't know where to start, I suggest starting with

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Speaker 1: one of these five. The Queso chicken chili, the Thai

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Speaker 1: coconut ramen, the Italian sausage and white bean, the tomato

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Speaker 1: basil with the orzo, or the coconut corn chowder. All

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Speaker 1: are bangering like delicious instant hits. Now I want to

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Speaker 1: do a brief rundown of what I serve with soup

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Speaker 1: to make it feel like a full meal, because for

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Speaker 1: many years my husband is like, it's nope, nope, soup

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Speaker 1: is not dinner. I was like, yes, it is, it is,

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Speaker 1: and we add all of these things to it. So

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Speaker 1: some soups and stews like my green chili, chicken and

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Speaker 1: rice soup, or my beef and furrow soup, or my

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Speaker 1: creamy chicken toortorini soup or my lemon chicken soup with

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Speaker 1: couscous I file under the complete meal category. They have protein,

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Speaker 1: veggies and a grain, so nothing else is needed for

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Speaker 1: it to be a perfectly filling meal with others, especially

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Speaker 1: chili recipes like the Queso chicken chili that I just

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Speaker 1: tried to convince you to make, the pumpkin chili or

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Speaker 1: my cookoff chili. I like having a delicious corn bread,

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Speaker 1: buttery corn bread or sliced crusty bread like sour dough

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Speaker 1: to have kind of on the side, And let me

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Speaker 1: be clear that the boxed Jiffy corn bread is one

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Speaker 1: hundred percent passable, especially if you're making the soup from scratch.

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Speaker 1: Other bready items to accompany your soup biscuits like those

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Speaker 1: buttermilk biscuits that I'm gonna do with my skillet chicken

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Speaker 1: pop pie. Those are awesome and come together really quickly.

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Speaker 1: Garlic knots or bread sticks, a really good loaf of

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Speaker 1: bread with really good butter, even crushed tortilla chips over

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Speaker 1: the top of the bowl, especially if you're doing some

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Speaker 1: sort of taco ish soup. Sandwiches are also great to

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Speaker 1: go soups. Obviously, grilled cheese, but don't sleep on my

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Speaker 1: grown up grilled cheese that has fig and pear, especially

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Speaker 1: if you're entertaining. It's slightly more elevated or the Kapra

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Speaker 1: sae grilled cheese in recipe club Ooh, that's really good

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Speaker 1: for a heartier sandwich. My turkey avocado mils are great,

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Speaker 1: or even the honey baked ham and Swiss sliders. Both

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Speaker 1: of those would be grew really delicious served alongside soup.

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Speaker 1: Now oftentimes they want something green, and I'm gonna be honest,

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Speaker 1: a lot of my soups I toss in a couple

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Speaker 1: handfuls of shredded kale. Now it used to be spinach.

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Speaker 1: That used to be my spinach, but I find that

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Speaker 1: the spinach is more delicate and it kind of wields

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Speaker 1: a little easier. Kale is so so good in soup.

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Speaker 1: It doesn't get slimy. It soaks up the broth in

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Speaker 1: like such a delightful way, and it takes on the

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Speaker 1: flavor and it's hardy enough. So kale is my new

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Speaker 1: go to green in soup. But if it doesn't make

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Speaker 1: sense for you to add kale to the soup, I

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Speaker 1: typically like to serve a simple salad on the side.

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Speaker 1: But I'm talking very simple, like either a salad kit

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Speaker 1: or maybe you just get a bag of mixed greens

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Speaker 1: and you use a store bought balsamic oh or even

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Speaker 1: just a rugola dressed with olive oil, some lemon juice,

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Speaker 1: a pinch of kosher salt. That all works great too,

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Speaker 1: and it can be a really nice contrast to the big,

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Speaker 1: hardy soup. And don't forget that when it comes to

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Speaker 1: chili or any sort of taco soup, bring the fixens

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Speaker 1: on like sour cream or creek yogurt, shredded cheese, tortilla chips, scallions,

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Speaker 1: pickled onions, all of those things I tend to pull

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Speaker 1: out when we're doing that. We're actually we're doing nut tonight,

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Speaker 1: actually for my green chili chicken soup, and it's gonna

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Speaker 1: be delicious. Now, let's talk about tips for a few minutes.

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Speaker 1: Sometimes you need soup to be dinner because it's easy.

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Speaker 1: And sometimes that looks like just dumping everything into a pot,

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Speaker 1: seasoning with some salt and pepper and adding a bunch

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Speaker 1: of broth or stock over the top. Simmer, let it

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Speaker 1: do its thing, and it's done. Bonus points if you

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Speaker 1: stir in some sort of pre cooked protein like shredded

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Speaker 1: or tissery chicken, this is fine, especially if it's a

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Speaker 1: crazy Tuesday night and putting a pot of soup on

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Speaker 1: the stove is the alternative to another taco bell run

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Speaker 1: like This is great and it's actually a great way

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Speaker 1: to use up extra veggies that are gonna go bad.

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Speaker 1: Another tip is you can definitely buy a pre bought

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Speaker 1: mirror pois which is also known as onions, carrots and celery.

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Speaker 1: Lots of times it's all chopped up and ready for

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Speaker 1: your soup. Trader Joe's has been selling this product for years.

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Speaker 1: It's like under three dollars and it is an awesome

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Speaker 1: soup hack for this time of year. Other grocery stores

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Speaker 1: I've seen sell it in a frozen version as well,

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Speaker 1: So don't if that would help you think about that

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Speaker 1: and keep thinking about having that stocked in your fridge

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Speaker 1: and don't forget it. Pretty much every soup can actually

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Speaker 1: be made near slow cooker. You can either sautee the

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Speaker 1: veggies or the sauteate ingredients first and then add it

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Speaker 1: into the slow cooker, or you can just add them

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Speaker 1: all in. You might get a little bit more depth

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Speaker 1: of flavor if you saute those first. I mean you will,

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Speaker 1: but you know, go with what you got. You want

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Speaker 1: to use a little less liquid, so like if you

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Speaker 1: were going to use eight cups of liquid, you might

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Speaker 1: want to use six cups of liquid because you're not

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Speaker 1: going to have it reducing and simmering off. Throw it

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Speaker 1: in the slow cooker on low for six hours. If

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Speaker 1: there's a step where you kind of stir and cream

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Speaker 1: or greens or something like that, you want to wait

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Speaker 1: till the very end. So just before you plan to

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Speaker 1: serve dinner and you're gonna set the table, stir all

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Speaker 1: those things in. Let it cook for about thirty more

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Speaker 1: minutes with the lid off to maybe allow it to

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Speaker 1: thicken up a little bit, and you're good to go.

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Speaker 1: Also works at the instant pot or a pressure cooker.

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Speaker 1: You're gonna cook recipes where the meat is already cooked

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Speaker 1: for ten minutes on high pressure with a natural release,

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Speaker 1: cook through recipes with raw chicken for fifteen minutes on

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Speaker 1: high pressure with a natural release, and cook recipes with

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Speaker 1: rob beef or pork for thirty minutes on high pressure

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Speaker 1: with a natural release. So just slightly different timing there.

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Speaker 1: We've got a really great reference chart and recipe club

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Speaker 1: to help you take any soup recipe and convert it

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Speaker 1: to both slow cooker or an instant pot. And now

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Speaker 1: for the soup accessories, so you're gonna want a big

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Speaker 1: old soup pot. I love my late Crusee seven and

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Speaker 1: a half court pot that I got literally when I

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Speaker 1: got married. I've had it forever. I plan to have

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Speaker 1: it forever. I plan to pass it down. But it's pricey,

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Speaker 1: Let's be honest, it's close to four hundred dollars. The

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Speaker 1: Lodge seven and a half court enameled cast iron has

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Speaker 1: amazing reviews. I actually own it, but there's I think

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Speaker 1: they have like over fifteen thousand and five reviews, so

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Speaker 1: I'm not the only one who thinks it's great. And

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Speaker 1: it's about a quarter of the price. So if you

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Speaker 1: don't care about the Lake Crusader or Stop brand, which

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Speaker 1: are lovely brands, don't get me wrong. The Lodge is

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Speaker 1: it's gonna function. Every bit is good, so keep that

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Speaker 1: in mind. When it comes to like the tools, I'm

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Speaker 1: gonna use Epicurean, which is my favorite cutting board brand,

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Speaker 1: also makes some tools and they have this it's literally

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Speaker 1: called the Sate tool, and it's flat and wide, so

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Speaker 1: it's a little easier to scrape off stuff off the

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Speaker 1: bottom of the pot because there's so much flavor in that,

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Speaker 1: and that's what I always reach for when I'm making soup.

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Speaker 1: You want to get a good ladle. And if you

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Speaker 1: don't have a ladle, you can use like a big

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Speaker 1: measuring cup. But if you're gonna have soup a lot

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Speaker 1: this fallen winter, get yourself a ladle. Just do it.

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Speaker 1: And I love serving soup and shallow bowls. That's kind

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Speaker 1: of my go to. I think it makes them great

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Speaker 1: for topping because most of my soup I like to

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Speaker 1: top with something, so shallow bowls are my go to

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Speaker 1: when it comes to serving soup. All Right, you guys,

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Speaker 1: there's my love letter to soup, my best recipes, my

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Speaker 1: best tips, my best product lineup. I love it. I'm

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Speaker 1: so happy that soup season has arrived. All right, let's

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Speaker 1: finally finish with five things that made my life easier

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Speaker 1: or more enjoyable this week. First up, probably should have

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Speaker 1: been on that list above, but I finally bought a

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Speaker 1: magnetic trivet. And if you don't know what that is,

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Speaker 1: let me tell you. If you're making a big pot

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Speaker 1: of soup, or maybe it's like a pot of shredded

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Speaker 1: protein or something like that, something big, or a skillet meal,

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Speaker 1: and let's say you want to serve a family style

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Speaker 1: at the table. A trivet is something you put under

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Speaker 1: a really hot pam so that you can set it anywhere.

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Speaker 1: I don't know why it took so long, but they

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Speaker 1: make a magnetic one so that if you are cooking

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Speaker 1: in cast iron, like what I often do with those

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Speaker 1: types of recipes, it just like you hover the pot

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Speaker 1: over and it magnetically attaches to the bottom. And it's

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Speaker 1: the greatest thing ever. I'm so I can't believe it

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Speaker 1: took so long to buy it. It's such a fun

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Speaker 1: little gadget in the kitchen and perfect for this time

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Speaker 1: of year. So that is the first thing. Second is

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Speaker 1: we're going on year three of using our pumpkin carving kit.

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Speaker 1: After ruining a couple of knives year after year, I

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Speaker 1: finally bought a carving kit. It's like twenty bucks and

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Speaker 1: I anytime because my kids loved carving pumpkins, and the

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Speaker 1: past couple of years have been like, oh good, We've

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Speaker 1: got that kit. So I'm glad I've got it. We're

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Speaker 1: gonna do the pumpkins this weekend and the kit will

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Speaker 1: come in handy. Also Halloween related. I am telling you

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Speaker 1: this now because I posted about this black cauldron I

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Speaker 1: use every Halloween to make my homemade root beer in

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Speaker 1: and I posted it too late last year and everyone

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Speaker 1: was asking me where can I get that cauldron? Where

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Speaker 1: can I get that cauldron? Because you'll want to make

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Speaker 1: the homemade routier not in a plastic cauldron. And there's

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Speaker 1: the perfect one at World Market. But it sells out

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Speaker 1: every single year. I've noticed this because people are always

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Speaker 1: asking me for the link, and I eject today and

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Speaker 1: it's in stock. So it is a black cauldron a

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Speaker 1: World Market. I actually think it's called it's for chilling drinks,

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Speaker 1: but I actually make its food safe, so I make

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Speaker 1: my homemade ruper in it. And it's so fun. So

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Speaker 1: if you're wanting to do homemaide root beer, or you're

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Speaker 1: wanting to serve like chili out of a cauldron for Halloween,

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Speaker 1: look at the World Market one. It's awesome. Okay. Another thing,

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Speaker 1: I spent a lot of time at the baseball field

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Speaker 1: this week. You guys baseball tournaments fall baseball, and I

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Speaker 1: am living in this gap sweatshirt. In fact, I gotta

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Speaker 1: pull up the name for you. It's how did I

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Speaker 1: not know this existed. Apparently it has a like cult following.

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Speaker 1: It's not that expensive. It comes in a million colors.

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Speaker 1: In fact, one thing I did was I bought it

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Speaker 1: in the colors of my son's team so that I

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Speaker 1: can wear it to the games and be legs somewhat

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Speaker 1: of a you know, supportive mom. I'm a supportive mom,

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Speaker 1: but I'm wearing the team colors. It is called the

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Speaker 1: Vintage Soft Raglan Sweatshirt. It also has matching sweatpants if

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Speaker 1: you want to set out of it. But holy moly,

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Speaker 1: it's like the perfect weight, super soft on the inside.

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Speaker 1: A lot of them are fifty percent off right now. Anyways,

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Speaker 1: it's probably just a sale going on. But regardless I

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Speaker 1: think full price, they're under fifty dollars. So it's check

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Speaker 1: that out. Vintage Soft Raglan Sweatshirt. I bought three this week. Three.

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Speaker 1: That's how much I liked it is. I bought it

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Speaker 1: in three colors, all right. Finally, I bought a pair

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Speaker 1: of Classic Converse for fall. So I have needed a

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Speaker 1: few more pairs of sneakers because I live near the beach,

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Speaker 1: I spend a lot of time in sandals in the summer,

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Speaker 1: and I got a pair of a titis. I did

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Speaker 1: the anything I got on board, but I felt like

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Speaker 1: I needed one more pair of sneakers for the fallen

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Speaker 1: into the winter, and I went with the classic Converse seventies.

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Speaker 1: And I went back and forth about high top versus

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Speaker 1: low top. I went with load top, but I got

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00:22:14,280 --> 00:22:16,879
Speaker 1: them in this cool khaki color that felt a little

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Speaker 1: warmer than stark white for the fall and winter, and

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Speaker 1: I'm excited. I also got those on a really great deal.

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Speaker 1: So there we have it. Five things that made my

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Speaker 1: life easier when it comes to feeding people in my kitchen,

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Speaker 1: celebrating Halloween with my kids, and dressing myself for this

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Speaker 1: time of year. All right, thank you so much for

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Speaker 1: listening today. Remember you can subscribe to the podcast so

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Speaker 1: that you never miss an episode. I really love coming

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Speaker 1: here to chat with you guys every week. Hopefully it

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Speaker 1: makes your life a little bit more simple. Don't forget

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Speaker 1: to check out our Thanksgiving printed collection at Kelsey Nixon

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Speaker 1: dot com. And until next time, happy cooking. I'm Kelsey

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Speaker 1: and to chat with you next week.