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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 eighty nine. Kitchen

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Speaker 1: Office Hours. About once a month, I hold Kitchen Office

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Speaker 1: Hours to answer your questions that I collect from both

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Speaker 1: my Recipe Club membership and Instagram. And when I ask

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Speaker 1: you guys for questions, I remind you that it really

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Speaker 1: can be anything related to cooking or the kitchen, just

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Speaker 1: anything that might make it easier for you to get

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Speaker 1: dinner on the table. You guys submitted some fantastic questions

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Speaker 1: this week, and I can't wait to dive into those.

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Speaker 1: I think everybody is now feeling like summer has officially

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Speaker 1: arrived for nearly a decade. I used to live in

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Speaker 1: New York City, as many of you know, and still

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Speaker 1: have so many friends there, And they just got out

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Speaker 1: of school this week, which is crazy, and they usually

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Speaker 1: don't go back until after Labor Day. I mean, for

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Speaker 1: a long time, I thought that was normal, but we've

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Speaker 1: been out for a couple of weeks now. I have

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Speaker 1: friends in Arizona that kids got out in the month

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Speaker 1: of May, so it's crazy how it can be so different,

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Speaker 1: but I think we're all on board with summer. Now.

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Speaker 1: We're literally knocking on the door of July fourth, and

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Speaker 1: our plans this is what they're looking like. We are

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Speaker 1: going to go to a pancake breakfast with our church

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Speaker 1: community and have like a small bike parade for our

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Speaker 1: kids where you know, they decorate the bikes with the

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Speaker 1: streamers and scooters and it's kind of fun. And then

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Speaker 1: we'll head over to a community event where they do

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Speaker 1: big water slides and face painting. They've got some live

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Speaker 1: music and local food, and then we head to the

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Speaker 1: beach and this is where we kind of hang for

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Speaker 1: the majority of the day before we watch fireworks off

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Speaker 1: the pier. It's perfect. That's kind of what our local

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Speaker 1: tradition here is here, and I love it. I'm looking

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Speaker 1: forward to it. So whether you guys plan to celebrate

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Speaker 1: at a pool or picnicking in a park or on

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Speaker 1: the beach like us, I hope it's so much fun.

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Speaker 1: I'm convinced that there is no better place than a

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Speaker 1: small town or community for celebrating the fourth, especially since

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Speaker 1: I've especially my adult life, I've lived in big cities,

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Speaker 1: but I grew up in a pretty small town, and

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Speaker 1: we had cherry Days. It's called Cherry Days, and no question,

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Speaker 1: like one of my favorite, if not my favorite time

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Speaker 1: of year in the town that I grew up in.

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Speaker 1: We always had like a parade in the morning where

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Speaker 1: you know, all of the high school teams and the

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Speaker 1: community leaders and the dance studios. Like we actually did floats,

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Speaker 1: like I remember people putting together like pretty good floats,

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Speaker 1: and it was like a traditional parade where they threw

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Speaker 1: candy and then we would all go to like this

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Speaker 1: carnival afterwards, and there was always a softball game going on. Anyways,

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Speaker 1: I just have such fond memories of that. Let me

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Speaker 1: tell you where I don't love being on the fourth

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Speaker 1: is somewhere like New York City. Everyone leaves. It's like

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Speaker 1: a ghost town. It's crazy. You would think that somewhere

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Speaker 1: like New York would have I mean, they do have

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Speaker 1: like a huge firework show, but like during the day,

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Speaker 1: there's like no one on that there's nothing going on.

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Speaker 1: So I am happy to be in our little beach

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Speaker 1: town where there's enough of that tradition and fan fair

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Speaker 1: like it's gonna be fun. I'm excited, So switching you

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Speaker 1: all a happy Fourth let's go over a few recipes

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Speaker 1: you could throw on your meal plan for the week,

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Speaker 1: including a few things for the barbecue. You will likely have.

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Speaker 1: First recipe my weeknight Wow chicken. This is a recipe

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Speaker 1: I posted on Instagram that went viral a couple of

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Speaker 1: weeks ago. I think now four million people have seen it.

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Speaker 1: It is so delicious. It is my favorite just standard

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Speaker 1: chicken marinade. Whether you are grilling chicken or cooking it

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Speaker 1: in the oven, I've got instructions for both. But even

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Speaker 1: my husband and you, guys, I'm gonna be honest with you.

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Speaker 1: My family's kind of a tough critic, and I think

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Speaker 1: it's because I test so many recipes and I actually

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Speaker 1: want to know their feedback. My family loves this chicken,

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Speaker 1: like loves it, and it's a little unsuspecting. It's got

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Speaker 1: some spices in it, like smoked papric It's got some

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Speaker 1: grated parmesan in the marinate. And the thing that makes

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Speaker 1: it so great, and this is worth mentioning because a

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Speaker 1: lot of us are marinating and grilling meat right now,

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Speaker 1: is I make the marinade and I reserve like a

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Speaker 1: quarter of the marinade. Just set it to the side,

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Speaker 1: put it in the fridge, let the rest of it

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Speaker 1: marinate in the chicken, grill it off or bake it

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Speaker 1: off in the oven, and then you finish, after you're

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Speaker 1: done cooking and the chickens rested, you drizzle that remaining

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Speaker 1: marinate over the top and it's almost like it soaks

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Speaker 1: it up so much flavor, so delicious. That's why you

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Speaker 1: call the Wow chicken, because my husband was like, wow,

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Speaker 1: oh this is good. So anyways, it's on the agenda

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Speaker 1: this week. I'm looking forward to it. For the fourth

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Speaker 1: of July, we are going to make juicy Lucy burgers

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Speaker 1: and Chicago dogs. So what a juicy lucy burger is

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Speaker 1: is it's a burger that's essentially stuffed with cheese in

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Speaker 1: the center. So I like making my own hamburger patties

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Speaker 1: and I'll take a slice of either cheddar or American cheese,

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Speaker 1: I know people have strong feelings about both, and you

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Speaker 1: kind of tear it up and you stick it in

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Speaker 1: the center, so you've got the meat on top and

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Speaker 1: the meat underneath, and then you grill it off so

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Speaker 1: that when you bite into the burger you get that

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Speaker 1: perfect melty cheese bite. My favorite way to do a

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Speaker 1: homemade hamburger and the Chicago Dogs is just essentially my

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Speaker 1: favorite combo of a hot dog where you've got a

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Speaker 1: little celery, salt, you've got some tomato, you've got some

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Speaker 1: relig you've got mustard. Anyways, love it, and we will

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Speaker 1: probably spiralize our hot dogs where you slide your hot

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Speaker 1: dog onto a skewer you take like a pairing knife,

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Speaker 1: and you follow the round shape around and then when

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Speaker 1: it cooks, it creates these crevices where all of your

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Speaker 1: ingredients can kind of fall in, giving your hot dog

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Speaker 1: like the perfect bite every time. Anyways, all this is

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Speaker 1: in Recipe Club, but that is I'm literally salivating as

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Speaker 1: I'm thinking about it. And then we'll do you know,

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Speaker 1: watermelon and corn salad and all the stuff I love

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Speaker 1: to make. On fourth of July. Speaking of corn, our

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Speaker 1: third recipe on the meal plan for the week is

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Speaker 1: my Mexican street corn or a low tase bowls, so delicious,

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Speaker 1: perfect for summer. You're taking corn, you're taking some tomato,

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Speaker 1: you're taking some avocado. You're making kind of a creamy

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Speaker 1: based dressing with some lime in it and a little

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Speaker 1: bit of chili powder. Really really yummy. I'm gonna toss

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Speaker 1: some chicken in there, and they're gonna be great. 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 Right Speak Club individually or in

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Speaker 1: our weekly meal plan with an easy to follow shopping

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Speaker 1: list that's broken down by individual recipe. We are just

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Speaker 1: so close, guys, so close to this brand new recipe

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Speaker 1: club site launching so soon. I have no idea how

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Speaker 1: many hours I've put into this. It's been months and months.

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Speaker 1: I think we really started in October. So very excited.

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Speaker 1: July is going to be the month when we bring

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Speaker 1: that to you. And we've got a bunch of cool

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Speaker 1: like drag and drop meal planning tools. The recipes are

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Speaker 1: organized in a way that is perfectly suited for someone

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Speaker 1: who feels overwhelmed in the kitchen. Myself included a new interface,

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Speaker 1: new login. It's going to be so great. So I

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Speaker 1: know I've been teasing it a little bit. Thank you

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Speaker 1: for letting me indulge, but I'm just very excited, and

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Speaker 1: it's going to be perfectly timed as you get back

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Speaker 1: to school and you are looking for a simple dinner

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Speaker 1: system or routine to help you kind of find those

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Speaker 1: those weekday rhythms again. All right, let's jump into the

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Speaker 1: back half of the podcast and officially open up kitchen

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Speaker 1: office hours. All right, let's tackle three questions today that

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Speaker 1: will hopefully be helpful to you. I typically do a

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Speaker 1: weekend Q and A on Instagram as well, so if

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Speaker 1: I'm not answering a question you have submitted, may she

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Speaker 1: send me a DM and I'll be sure to get

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Speaker 1: to that. All right. First question is from Kathy C.

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Speaker 1: She says, we just got a new girl and I've

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Speaker 1: always been the one to hang back and let my

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Speaker 1: husband do the grilling, but I want to feel more

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Speaker 1: confident in doing it. My problem is I feel like

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Speaker 1: all of the meat week girl ends up super dry.

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Speaker 1: What are we doing wrong? Great question, Kathy, and I

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Speaker 1: could not be more thrilled to hear you say that

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Speaker 1: you want to feel a little bit more confident behind

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Speaker 1: the girl, because being at the grill is kind of

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Speaker 1: the best, especially if you are in my chapter of life,

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Speaker 1: or you've got young kids and typically the grills outside,

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Speaker 1: and when you get to say, oh, I'll be in

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Speaker 1: charge of the grill and you step away from the

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Speaker 1: chaos for a minute, it's like the best. So anyways,

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Speaker 1: regardless of what chapter of life you're in. Grilling is

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Speaker 1: so simple, you guys, it really is. I know it

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Speaker 1: feels intimidating because it's a whole separate thing and it

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Speaker 1: can feel a little unknown, But especially when your grilling meat,

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Speaker 1: which I feel like that's the most common thing someone girls,

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Speaker 1: Let's talk about how to not overcook or make it dry,

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Speaker 1: because if the meat feels dried out, it's likely because

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Speaker 1: you've cooked it too long. So a couple of things

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Speaker 1: you can do. Using a marinade helps. Basting the meat,

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Speaker 1: meaning you take that marinade or that sauce and you

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Speaker 1: are throughout the process kind of I want to use

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Speaker 1: the word basting, but almost like brushing it on the

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Speaker 1: meat to keep the moisture in it. That can reduce dryness.

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Speaker 1: But let's talk about a couple of other things that

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Speaker 1: maybe aren't as obvious. First of all, cleaning your grill.

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Speaker 1: You want to make sure that before you begin grilling,

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Speaker 1: you are grilling on grates that are clean and don't

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Speaker 1: have a bunch of old like food. It really does

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Speaker 1: make a difference. And so there's a couple things you

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Speaker 1: can do if you're using a grill that does have

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Speaker 1: a bunch of old food. I would turn on your

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Speaker 1: grill to the highest heat possible, and we're gonna let

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Speaker 1: it burn off. You want to use a wire brush

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Speaker 1: after it's gotten really hot to kind of brush along

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Speaker 1: the grates to get rid of any of that grittiness.

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Speaker 1: And then you're gonna want to turn the grill off

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Speaker 1: because you'll want to also oil it so that you

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Speaker 1: don't have meat that ends up sticking. And even though

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Speaker 1: I have done this many times, I cannot recommend it

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Speaker 1: because it could be somewhat dangerous. Before you oil, you

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Speaker 1: want to kind of reduce that temperature. You want to

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Speaker 1: bring that temperature down, and you don't want to have

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Speaker 1: an open flame. So I just use I buy the

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Speaker 1: avocado oil spray. I get it at Costco, but you

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Speaker 1: can get it anywhere. You could buy it, Like my

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Speaker 1: mom uses good old fashioned PAM for the grill. You

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Speaker 1: could use canola oil, but you do want it. You

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Speaker 1: want to grease those grates so that as you're cooking

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Speaker 1: your chicken, nothing or chicken or beef or pork, whatever

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Speaker 1: it is, nothing's going to stick to the grill, because

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Speaker 1: then you could have a whole mess of stuff sticking

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Speaker 1: and you're trying to flip, and we don't want to

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Speaker 1: do that, So clean your grill so that you set

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Speaker 1: yourself up for success. Another thing that you could do

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Speaker 1: to reduce dryness is whatever you're cooking, whether it be

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Speaker 1: chicken or beef, you want to use paper towels to

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Speaker 1: remove any surface moisture before cooking it. That way, you

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Speaker 1: don't end up steaming your meat. So just take a

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Speaker 1: little take a little paper towel and you're gonna blot

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Speaker 1: it before you put it on those nicely oiled grates.

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Speaker 1: Make sure the grill's hot. You want to keep your

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Speaker 1: grill around four hundred and fifty to five hundred degrees

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Speaker 1: so that the meat seers quickly and it retains the moisture.

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Speaker 1: Don't be afraid of super high heat. That's what working

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Speaker 1: in restaurants taught me more than anything else. So keep

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Speaker 1: it really hot so you get a nice seer, you

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Speaker 1: get that great char, and then it retains the moisture

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Speaker 1: on the interior. We talked about basting your coating, whether

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Speaker 1: it's with something like a barbecue sauce or a marinad

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Speaker 1: or butter or whatever it is, that can really help.

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Speaker 1: Try not to overhandle the meat. And this is why

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Speaker 1: we want those a nice clean grill with oiled grates,

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Speaker 1: because anytime you handle or flip meat, it can cause

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Speaker 1: it to lose juices and essentially dry out. So ideally,

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Speaker 1: what you're doing is you're laying that meat down on

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Speaker 1: the grill. You are giving it, depending on what it is,

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Speaker 1: a couple of minutes, and once it's ready to it

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Speaker 1: should easily release from the grill. If it's not releasing,

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Speaker 1: let it keep going. You flip it once it finishes. Yeah. Done.

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Speaker 1: You don't want to be flipping back and forth a lot,

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Speaker 1: big one here. You want to let it rest so

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Speaker 1: once it comes off the grill, trying not to cut

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Speaker 1: into the meat too soon, allow those juices to be

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Speaker 1: retained and cook for the right amount of time. You know.

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Speaker 1: I feel like a good digital thermometers I can insurance

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Speaker 1: policy on cooking meat. In fact, I have been testing one.

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Speaker 1: I have always loved the Therma works, the Thermo pen.

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Speaker 1: It's awesome. It's like a great investment. It's gonna cost

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Speaker 1: you a hundred bucks, but they are amazing reliable digital thermometers.

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Speaker 1: But it's one hundred dollars. So I've been testing one

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Speaker 1: that I bought on Amazon for ten dollars, literally talk

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Speaker 1: about a fraction of the cost, and it's pretty good.

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Speaker 1: Like I've been comparing the two next to each other,

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Speaker 1: there's not much of a difference. And what I actually

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Speaker 1: really like about this one is it has a temperature

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Speaker 1: chart on the actual thermometer, so it tells you what

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Speaker 1: chicken what chicken should be cooked to steaks, whether you

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Speaker 1: want them medium or medium rare or I guess well done.

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Speaker 1: But having a thermal you should have a thermometer. You

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Speaker 1: really should, and if you're following a good recipe, it

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Speaker 1: should tell you what temperature whatever you're cooking should be

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Speaker 1: cooked to. That's going to be probably the number one

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Speaker 1: way way to reduce over cooking is by actually taking

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Speaker 1: the temperature of the protein that you're cooking. So I

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Speaker 1: suggest that another thing you can do is you don't

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Speaker 1: want to pull something directly from the fridge and put

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Speaker 1: it on the grill. Letting it set, even for just

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Speaker 1: ten minutes, allows it to come to more of a

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Speaker 1: room temp, so that you're not taking something that's super

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Speaker 1: cold and adding it on something super hot, because then

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Speaker 1: you can get a varied you know, you get super

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Speaker 1: charred on the outside, and it takes longer to cook

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Speaker 1: it on the inside. So let it come to room

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Speaker 1: temp for about it. Even if it as like you're

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Speaker 1: preheating the grill, just pull that meat out. That's another

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Speaker 1: tip there, all right. Question two from Stephanie b Is

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Speaker 1: it just me? Or is the cost of groceries getting

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Speaker 1: out of control? I feel like my grocery bill has doubled.

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Speaker 1: Any tips. Let me tell you something, Stephanie, it is

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Speaker 1: not just you. I feel the same thing. And because

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Speaker 1: I do so much recipe testing for my company, Recipe Club,

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Speaker 1: I feel like I get I've got a pretty good

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Speaker 1: handle on the cost of groceries, and it is wild.

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Speaker 1: While we're discussing groceries, I can't also help from mentioning

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Speaker 1: the cost of eating out. That definitely feels like it's doubled.

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Speaker 1: Taking my family of five to Chick fil A, we

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Speaker 1: are at least seventy eighty bucks. That used to be

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Speaker 1: like a sit down restaurant. With a tip like what happened,

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Speaker 1: I think we can all agree food is expensive. It's

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Speaker 1: really really expensive. So this is my best tip for

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Speaker 1: reducing your grocery bill. Buying less food Obviously, right, But

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Speaker 1: you're like, no, I've got girling, I got teenagers. What

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Speaker 1: do you mean buy less food. The best way to

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Speaker 1: do that is to waste less and have a firm

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Speaker 1: grasp on what you have on hand before you do

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Speaker 1: your grocery shopping. I will preach this forever. You must

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Speaker 1: shop your kitchen before you shop at the grocery store,

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Speaker 1: whether that's in person or online. That's why there's so

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Speaker 1: much power in building weekly meal plans. And it doesn't

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Speaker 1: just benefit that whole decision fatigue aspect. You save so

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Speaker 1: much money when you actually plan what you're going to cook,

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Speaker 1: like so much money. Like I wish I could have

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Speaker 1: some hard data on this, but I'm convinced I save

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Speaker 1: hundreds of dollars because it's so easy, especially if you

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Speaker 1: have a larger family. It is so easy to forget

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Speaker 1: what you've bought and have stuff go bad in the fridge.

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Speaker 1: It really is so Saturday Saturday, where set an alarm

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Speaker 1: on your phone to remind you, this is what I'm

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Speaker 1: going to think about what I'm feeding the people for

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Speaker 1: the next week. And when you do that, open up

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Speaker 1: your fridge, freezer and look in your pantry. What do

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Speaker 1: you need to use up what can be used. Ideally,

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Speaker 1: you know, when I spend the least at the grocery store,

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Speaker 1: when at the end of every week, I got a

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Speaker 1: fridge that's looking pretty bare. That means I'm using up

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Speaker 1: everything that I have on hand. And it helps with

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Speaker 1: the decision fatigue as well, because when I feel like

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Speaker 1: I have no idea what to make for dinner, and

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Speaker 1: I open up my fridge and I see that there's

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Speaker 1: a half a bag of spinach in there that's about

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Speaker 1: ready to go bad, then I know, oh, let's make

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Speaker 1: this summer skillet pasta that's got rottini and spinach and

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Speaker 1: chicken sausage with tomatoes in it. And then I'm going

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Speaker 1: to use this up. And that's one less ingredient I'm

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Speaker 1: buying that week. So I may sound like a broken record,

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Speaker 1: and it may not be what you want to hear

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Speaker 1: because it means I'm asking you to do something else.

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Speaker 1: But the best way to save money at the grocery

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Speaker 1: store is to shop your kitchen first. I'm convinced, even

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Speaker 1: if you do have growing teenage boys, because I got

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Speaker 1: one of those two, know what you have on hand.

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Speaker 1: It's important. It's important for so many reasons. All right.

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Speaker 1: Question number three is from Greta s Kelsey, what's your

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Speaker 1: go to dip? I was asked to bring one for

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Speaker 1: a July fourth barbecue, and I don't just want to

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Speaker 1: do veggies and ranch, even though that's delicious. I agree,

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Speaker 1: make take the veggies and ranch, but I boil boy.

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Speaker 1: Do I have a dip suggestion for you? This is

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Speaker 1: the recipe I tested for our family reunion, and I've

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Speaker 1: made it three times since, and I will one hundred

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Speaker 1: percent be making and taking this to our July fourth

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Speaker 1: barbecue and beach hang dill pickle dip. Maybe we call

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Speaker 1: it fried dip dill pickle dip because of all of

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Speaker 1: the deliciousness that's in it. You guys, this is so good.

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Speaker 1: We are literally addicted to it family in my family

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Speaker 1: this summer. Okay, are you ready for this? Okay? It's

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Speaker 1: got sour cream, like two cups of sour cream. It's

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Speaker 1: got two cups of chopped pickles, and you can either

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Speaker 1: chop them with your knife or one of those alligator choppers,

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Speaker 1: or you can throw it in your food process or

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Speaker 1: but you want to chop them up like a fine dice.

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Speaker 1: It's got you take a pat of butter, about three

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Speaker 1: fourths a cup of pinkle bread crumbs. You're gonna sawtatoes

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Speaker 1: on the stove top just to get nice and golden brown.

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Speaker 1: You're going to add that into the sour cream with

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Speaker 1: the pickles a ranch seasoning mix. I know it's so good.

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Speaker 1: And is there anything else? I think that's it, you guys,

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Speaker 1: I'll have to check the recipe and rust pickle up,

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Speaker 1: but I think that's it. You mix it all together,

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Speaker 1: you top it off. Oh, and if it's too thick,

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Speaker 1: you can add just a little bit of pickle juice

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Speaker 1: in there. You top it with extra crispy breadcrumbs and

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Speaker 1: diced pickles, and you serve it with your ruffles or

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Speaker 1: wavy lays, and it will knock your socks off. Oh.

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Speaker 1: The last ingredient is you can't add some fresh dill.

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Speaker 1: If you want to be like fancy Schmantz, you can

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Speaker 1: totally buy some fresh dill, add some fresh dill, and

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Speaker 1: it's nice. It's a really nice fresh touch, and it's

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Speaker 1: a nice way to get it green on top and

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Speaker 1: so forth. I think the thing that makes it so

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Speaker 1: good is the crispy breadcrumbs in it. Like us a

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Speaker 1: little more texture. Oh, it's so good, you guys, it's

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Speaker 1: so good. All right. Finally, let's finish with the weekly

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Speaker 1: gimme five. These are five things that made my life

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Speaker 1: easier or more enjoyable this week. First time to start

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Speaker 1: with a birthday gift. I gifted to my son who

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Speaker 1: turned twelve years old this week. It's been such a

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Speaker 1: hit and it is so unsuspecting. So he is twelve.

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Speaker 1: This kid loves skateboarding, surfing, and baseball and he it's

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Speaker 1: very cute with his friends. Has decided they're going to

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Speaker 1: start a little brand and they want to sell stickers.

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Speaker 1: I think I've told you guys about this before, but

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Speaker 1: they were making homemade stickers with like literally clear packaging tape.

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Speaker 1: And he asked four he either wanted a cricket or

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Speaker 1: a silhouette like a crafting machine to make stickers to

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00:20:59,040 --> 00:21:02,359
Speaker 1: sell them to friends. And so we did a bunch

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Speaker 1: of research. We actually went with the silhouette versus the

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00:21:05,280 --> 00:21:10,440
Speaker 1: cricket specifically for making stickers and just ease of use,

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Speaker 1: and I don't know, it's a little cheaper, and so

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00:21:13,200 --> 00:21:16,439
Speaker 1: we got the silhouette CAMEO four and we are on

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Speaker 1: a sticker making craze and it is actually such a

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Speaker 1: fun thing to do in summer. Even my girls are

387
00:21:22,280 --> 00:21:26,959
Speaker 1: like requesting stickers for their water bottles. And my daughter's

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00:21:26,960 --> 00:21:29,639
Speaker 1: in a play right now she had stickers for she

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Speaker 1: wanted to put it on her script. But he is

390
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Speaker 1: on a tear with making stickers and it's such a

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00:21:37,119 --> 00:21:41,960
Speaker 1: good summer activity for him. So anyways, Silhouette Cameo four

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00:21:42,160 --> 00:21:44,280
Speaker 1: made my life easier when it came to keeping my

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Speaker 1: kids entertained, and it's just making all of us kind

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Speaker 1: of happy. It's really fun. Second, this is the hat

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Speaker 1: I'm wearing almost every day, Like today, I thought, okay,

396
00:21:55,359 --> 00:21:57,480
Speaker 1: you must do your hair, you cannot wear this hat again.

397
00:21:57,600 --> 00:22:00,399
Speaker 1: But I finally bought I feel like from about a

398
00:22:00,480 --> 00:22:02,800
Speaker 1: year late to the trend, but I finally bought a

399
00:22:03,040 --> 00:22:08,679
Speaker 1: neutral baseball hat. We're big Dodger fans in our family,

400
00:22:09,000 --> 00:22:12,160
Speaker 1: and so I bought a LA hat that is khaki

401
00:22:12,200 --> 00:22:17,080
Speaker 1: colored that goes with everything, and I love it. I

402
00:22:17,119 --> 00:22:20,439
Speaker 1: literally put it on almost every day in the summer

403
00:22:20,520 --> 00:22:24,520
Speaker 1: right now. So I just got it on Amazon. It's

404
00:22:24,760 --> 00:22:28,639
Speaker 1: the whatever the traditional MLB hat brand is, I don't know, guys.

405
00:22:28,840 --> 00:22:32,600
Speaker 1: It's great. Glad I have it. Becoming a summer staple

406
00:22:32,680 --> 00:22:35,280
Speaker 1: in my wardrobe. And you know what, who cares if

407
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Speaker 1: I were it every day for the rest of the summer.

408
00:22:36,800 --> 00:22:39,920
Speaker 1: It's summer. There are no rules. Okay. The next thing

409
00:22:40,280 --> 00:22:42,760
Speaker 1: I got, and I thought ahead because last year I didn't.

410
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Speaker 1: And I remember the pain bike decorating for the fourth

411
00:22:46,359 --> 00:22:50,600
Speaker 1: of July. My girls four and seven really into that trend.

412
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Speaker 1: Right now. I went on Amazon and I bought just

413
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Speaker 1: a bundle of streamers ce paper little flags. Because if

414
00:23:00,920 --> 00:23:04,280
Speaker 1: you wait till July third, they're out. We've already moved

415
00:23:04,280 --> 00:23:05,960
Speaker 1: on to back to school. You might even see some

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00:23:06,000 --> 00:23:10,040
Speaker 1: Halloween stuff in the grocery store. So just order it now.

417
00:23:10,440 --> 00:23:12,560
Speaker 1: Order it now, Order the streamers, order the things. Whether

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00:23:12,600 --> 00:23:16,120
Speaker 1: you're decorating a golf cart or a scooter or bike

419
00:23:16,240 --> 00:23:20,320
Speaker 1: or skateboard, or your little girls just want some streamers

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00:23:20,320 --> 00:23:22,880
Speaker 1: in their pigtails, just to order it now because it'll

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00:23:22,880 --> 00:23:26,600
Speaker 1: be gone next week. I think I paid fourteen dollars

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Speaker 1: for like a set of stuff, and it was more

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00:23:28,840 --> 00:23:34,479
Speaker 1: than enough. Okay. Spike Ball also probably two years late

424
00:23:34,520 --> 00:23:37,320
Speaker 1: to the game here, but I finally bought spike Ball.

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00:23:37,440 --> 00:23:39,359
Speaker 1: I bought it for my son's birthday. Party that we

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Speaker 1: had on Monday at the beach, and it really is

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00:23:42,880 --> 00:23:45,240
Speaker 1: just a great game. It's a great game for adults,

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Speaker 1: for teenagers. It's great to just kind of have out

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Speaker 1: and people can pick it up and put it toet, Like,

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Speaker 1: why did I wait so long to buy this? This

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Speaker 1: is now going to be just kind of a consistent

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Speaker 1: thing we take to the beach or the park, like

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Speaker 1: I should have bought it earlier. So if you are

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Speaker 1: on the fence with buying Spikeball, just buy it. It's

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Speaker 1: like it's a little bit of an investment, but it's

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Speaker 1: a really great especially I think if you have teenage

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Speaker 1: kids or I would say like nine and older. Great

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00:24:17,560 --> 00:24:21,120
Speaker 1: thing to have, great thing to have and pull out. Okay, finally,

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Speaker 1: the number five thing is a snackle box. I am

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00:24:25,240 --> 00:24:27,080
Speaker 1: already thinking about how we're going to do food on

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Speaker 1: the fourth with barbecue and taking food to the beach

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00:24:31,320 --> 00:24:33,760
Speaker 1: and if you are going to a pool or a

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00:24:33,760 --> 00:24:36,359
Speaker 1: beach or really even a picnic, like I lived in

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Speaker 1: New York all those years, we go to Central Park.

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Speaker 1: These snackle boxes have blown up this past year. I

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00:24:41,920 --> 00:24:45,040
Speaker 1: have a cute little flower one, but honestly, I like

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00:24:45,440 --> 00:24:48,080
Speaker 1: these rectangular ones. Where I can fit a bit more.

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00:24:48,800 --> 00:24:53,200
Speaker 1: They're so great to pack in advance take. What's particularly

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00:24:53,240 --> 00:24:55,720
Speaker 1: good is that you can there's like, I think there's

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Speaker 1: eight little compartments. So if someone says I want the grapes,

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00:25:00,359 --> 00:25:06,520
Speaker 1: or I want the strawberries, or I want the pepperoni sticks,

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00:25:06,840 --> 00:25:09,480
Speaker 1: you pick up the one container and hand it to them.

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Speaker 1: That way, they're not getting their sandy hands in all

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Speaker 1: this stuff. It's perfect. It's so good. I love these.

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00:25:18,440 --> 00:25:20,959
Speaker 1: I love these. I even use them sometimes in the car,

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Speaker 1: like if I know that we you know, this is

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Speaker 1: more for like the busy school year, but if we're

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Speaker 1: bouncing from here to there and I want my kids

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Speaker 1: to have a healthy snack rather than tossing them, you know,

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Speaker 1: a bag of chips or something. I don't typically do that,

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00:25:33,720 --> 00:25:36,960
Speaker 1: but it's great to have those ready to go with

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Speaker 1: fruits and veggies. They're just great. So snackle boxes. That's

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Speaker 1: it for today. You guys, make sure you're a subscribed

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Speaker 1: to the podcast so that you never miss an episode.

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Speaker 1: This podcast is meant to be a quick twenty to

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00:25:49,040 --> 00:25:51,199
Speaker 1: thirty minute listen while you map out your meals for

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00:25:51,200 --> 00:25:53,520
Speaker 1: the week. To support helping you set up a simple

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00:25:53,560 --> 00:25:55,919
Speaker 1: dinner system and save on your grocery bill like we

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Speaker 1: talked about. Thank you so much for listening today. I'm

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Speaker 1: so glad you're here. Until next time, happy cooking. I'm

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Speaker 1: Kelsey and look forward to chatting with you next week