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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: twenty two on my Easter Menu. The Easter holiday was

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Speaker 1: super early last year and it's almost a full month

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Speaker 1: later this year, and I'm not complaining. Is it gives

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Speaker 1: us personally some space in between our spring break and

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Speaker 1: a few family birthdays. But last year I was kind

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Speaker 1: of taken off guard and I wasn't a very good

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Speaker 1: Easter planner. And so this year, I'm trying to get

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Speaker 1: ahead of some things and get a good plan in

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Speaker 1: place so that we can fit in all of the

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Speaker 1: traditions that we love so much around this holiday. So

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Speaker 1: I'm excited to break all of that down for you.

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Speaker 1: In addition to sharing the menu, I plan to serve

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Speaker 1: and also cover a few hosting tips if you also

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Speaker 1: happen to be hosting like I am. So that's what

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Speaker 1: we have going on for today, But first, let's discuss

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Speaker 1: a few recipes you could throw on your meal plan

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Speaker 1: for the week, because despite holidays and visitors and spring break,

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Speaker 1: we still have to eat every day. So this is

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Speaker 1: what I'm making first up, my Mediterranean chicken sturfry. This

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Speaker 1: might be a top ten recipe for me, and you

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Speaker 1: maybe haven't even heard me talk about it that much

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Speaker 1: because I don't talk about it for some reason. And

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Speaker 1: I think it's because you fall in and out of

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Speaker 1: the habits of making the recipes that you love. But

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Speaker 1: this recipe is so good. It is a obviously a

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Speaker 1: Mediterranean take on a chicken sturfry. So it's got veggies, peppers,

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Speaker 1: and onions. It's got chicken that is marinated in a

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Speaker 1: yogurt based marinade that's got my favorite Greek seasoning in it,

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Speaker 1: with a little bit of lemon and some dill. I

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Speaker 1: like to serve it over farrow and it is so flavorful.

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Speaker 1: My almost thirteen year old son exclaimed, because I made

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Speaker 1: this last week, that it is the best chicken he's

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Speaker 1: ever eaten. And if you live with a thirteen year old,

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Speaker 1: you know how hard it is to get any sort

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Speaker 1: of compliment to come out of them. And when he

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Speaker 1: said that, I was like sold. It's it's going in

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Speaker 1: the regular rotation. So I need chicken stir fry so healthy,

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Speaker 1: so delicious. It looks as good as it tastes. It's

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Speaker 1: really a winter If you haven't made it, try that one.

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Speaker 1: Also on my plan are my turkey avocado milk sandwiches.

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Speaker 1: This is a sandwich inspired one of my favorite local restaurants.

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Speaker 1: It's actually a breakfast place, but I am a savory

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Speaker 1: breakfast girl, and so it is the most delicious sandwich

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Speaker 1: that has like this crispy coating on the outside of

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Speaker 1: parmesan cheese and it's layered with turkey and avocado and

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Speaker 1: this really delicious sauce and is just the perfect sandwich.

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Speaker 1: And I kind of feel like, is the weather starting

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Speaker 1: to turn, we can start to do a few more sandwiches,

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Speaker 1: wraps and things like that. And then finally, this is

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Speaker 1: a five ingredient really easy recipe. It's my persudo wrapped

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Speaker 1: chicken with green beans. You simply wrap a chicken cutlet

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Speaker 1: or a thinly sliced chicken breast in a thin layer

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Speaker 1: of pershuto, You pan fry it, you add some green

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Speaker 1: beans with some lemon, You serve it alongside potatoes or

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Speaker 1: rice or pasta, and it is delicious. It's kind of

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Speaker 1: just a very with a few small tweaks. It's like

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Speaker 1: an updated take on a very classic weeknight dinner of chicken,

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Speaker 1: some sort of green vegetable, and some sort of starch,

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Speaker 1: but by wrapping the chicken in prostudo. It's so good.

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Speaker 1: It's so good. All right. There are your recipes for

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

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

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

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Speaker 1: by recipe. These three recipes are all recipes that I

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Speaker 1: like and make often enough during this season that they

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Speaker 1: have got a permanent spot in my recipe binder, especially

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Speaker 1: that Mediterranean chicken stofry. I love being able to cook

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Speaker 1: from a printed copy and like to bypass the distraction

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Speaker 1: that inevitably comes when I look for a recipe on

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Speaker 1: my phone, on Pinterest or on Instagram. So if you're

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Speaker 1: also wanting a system to get your printed recipes organized,

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Speaker 1: give yourself the gift of ordering one of our recipe binders.

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Speaker 1: If you order now, you'll likely get it in time

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Speaker 1: for our Recipe Binder workshop next week on April ninth,

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Speaker 1: where I am planning to walk you through my own

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Speaker 1: binder and offer up my best tips for getting yours

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Speaker 1: set up. Okay, let's jump into the back half of

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Speaker 1: the podcast and discuss what I'm making for Easter dinner.

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Speaker 1: When it comes to food holidays, I wouldn't say that

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Speaker 1: Easter comes out on top. Now. Don't get me wrong.

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Speaker 1: I love a good Easter dinner, But I'm just saying

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Speaker 1: that other holidays tend to get more food, love or

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Speaker 1: more attention. But as a result, you may be asking

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Speaker 1: yourself what am I supposed to make for Easter dinner?

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Speaker 1: You may not have those tried and true recipes that

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Speaker 1: go along with your Thanksgiving or your Christmas dinners. So

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Speaker 1: we're going to get into it, along with a couple

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Speaker 1: of general tips for hosting. Let's start there. So before

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Speaker 1: you even think about the menu, I'd suggest asking yourself

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Speaker 1: a few questions to help inform what you're planning to make. So,

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Speaker 1: first of all, who's coming are you hosting? Are you

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Speaker 1: going somewhere else? Have you been meaning to invite friends

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Speaker 1: or family but you just haven't done it yet. Get

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Speaker 1: your plans set and in place. Even my plans have

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Speaker 1: shifted in the past day or so, and so now

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Speaker 1: is a good time to get your ducks in a row.

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Speaker 1: When it comes to the group, I'm very excited. My

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Speaker 1: parents are coming this year. My daughter Nora is in

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Speaker 1: a production of Cinderella the day before, and my son's

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Speaker 1: in a baseball tournament that day. So we are going

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Speaker 1: to have a fun family weekend of doing stuff to

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Speaker 1: kind of celebrate our kids and then having this great

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Speaker 1: Easter dinner. And I think we're also going to invite

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Speaker 1: some additional extended family that lives in the area. And

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Speaker 1: so I'm still just nailing down how many people and

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Speaker 1: exactly like what time and the details. But now's the

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Speaker 1: time to do that. After you know who's coming and

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Speaker 1: where the actual meal will be hosted, and I know

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Speaker 1: mine's being hosted at my house this year, map out

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Speaker 1: your menu and delegate. No one expects one person to

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Speaker 1: make and plan the whole meal, so whether you find

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Speaker 1: yourself as the host or the guest, lean into delegation.

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Speaker 1: For example, my mom is coming from out of state

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Speaker 1: and she likes to contribute it, and she will absolutely

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Speaker 1: help me cook the meal. But it is interesting to think, like, Okay,

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Speaker 1: is there anything that I could ask her to bring

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Speaker 1: that really just takes something off my plate? And I

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Speaker 1: actually already thought of it. There's these lemon cookies that

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Speaker 1: are so delicious that she gets in Utah, and I thought,

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Speaker 1: I'm going to ask her to bring some of those

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Speaker 1: and that can just be kind of something to help

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Speaker 1: support dessert for our Easter dinner and she'll feel like

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Speaker 1: she's contributing and I will get to eat these delicious

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Speaker 1: lemon cookies that I love so much. But before you delegate,

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Speaker 1: you might want to map out the menu. So before

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Speaker 1: we jump to the lemon cookies, can you tell I'm

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Speaker 1: excited Now that you know how many people you have,

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Speaker 1: you should have an idea of how much food you'll

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Speaker 1: actually need. This is somewhat obvious, but for the sake

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Speaker 1: of providing a formula, you'll want a protein, a bread,

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Speaker 1: a potato. And I wouldn't always say that on Easter

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Speaker 1: you need a bread and a potato, a few veggie

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Speaker 1: based sides, and a dessert or two. Maybe a drink

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Speaker 1: and an appetizer is nice. So with that formula in mine,

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Speaker 1: here's what my personal menu is looking like this year,

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Speaker 1: and hopefully it gives you some ideas. Always, always I

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Speaker 1: take a break from protein and I delegate it to

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Speaker 1: Honey Baked Tam the company Honey Baked Tam On Easter

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Speaker 1: just like my mother taught me. I have yet no

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Speaker 1: one makes a better ham than honey baked Tam. I

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Speaker 1: don't know what to tell you, guys. I love home

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Speaker 1: cooked food as much as anybody, but for whatever reason,

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Speaker 1: ham is just ham, and whatever honey baked ham does

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Speaker 1: to it, it tastes delicious. So my mom used to

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Speaker 1: always order ham, and I have followed suit, and I

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Speaker 1: give myself a break from planning a big elaborate protein.

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Speaker 1: I let them do it and I focus on making

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Speaker 1: delicious sides. So that is what I'm planning to do.

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Speaker 1: I will say, if you are going to order through

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Speaker 1: Honey Baked Haam, you can early and you can even

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Speaker 1: pick up a few days in advance and just keep

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Speaker 1: it in your fridge. I think it you'll have to

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Speaker 1: check it's something like four to seven days in the fridge,

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Speaker 1: but do that in advance. Kind of get it out

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Speaker 1: of the way and order your ham. Now, let's talk

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Speaker 1: about an appetizer, no question, deviled eggs with candy bacon.

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Speaker 1: This is one of the first recipes I ever made

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Speaker 1: on my show on Cooking Channel and Food Network called

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Speaker 1: Kelsey's Essentials. It's super popular, I think because of the

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Speaker 1: candied bacon. But I just had somebody in the recipe

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Speaker 1: club this week chime in with a review and say,

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Speaker 1: oh my gosh, I forgot about these. They are so good.

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Speaker 1: My favorite devil dyg recipe by far. But if there's

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Speaker 1: any time to make devil eggs, now's the time. Now,

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Speaker 1: it's the time. Okay, So we've got our appetizer there,

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Speaker 1: let's talk about a roll or bread. So my sister

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Speaker 1: in law, Betsy is known for these famous dinner roles,

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Speaker 1: and I have a Parker House role that I like.

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Speaker 1: I like Betsy's rolls, but I made the Parker Whole

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Speaker 1: House rolls for Thanksgiving this year, and you know, those

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Speaker 1: Betsy's rolls are famous for a reason. I'm going back

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Speaker 1: to the Betsy's roles. They're so good, so so good,

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Speaker 1: and I love that they're a family recipe and you

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Speaker 1: like time and these nuts and they like beautiful. Anyways,

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Speaker 1: that's what we're gonna. We're gonna Betsy's famous dinner roles

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Speaker 1: for our potato. I like doing scalloped potatoes a gratan.

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Speaker 1: You could also do mashed potatoes. If you're from Utah

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Speaker 1: like I am, you could do funeral potatoes, which is

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Speaker 1: a very funny concoction of hash banns and cornflakes that

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Speaker 1: just hits the spot. Don't kno gonna tell you try it.

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Speaker 1: In fact, that does sound delicious. I have not had

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Speaker 1: funeral potatoes in years, but scaloped potatoes are on our menu.

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Speaker 1: I love these honey glazed carrots with pistachios, and we

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Speaker 1: top them with a little bit of crumbled goat cheese.

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Speaker 1: I get the actual carrots at Trader Joe's. It's this

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Speaker 1: heirloom variety. So they are really colorful and really pretty.

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Speaker 1: They're orange and purple and yellow, and they almost always

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Speaker 1: have them, but they I actually happen this time of year,

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Speaker 1: and I wrote they're almost their baby. They're mini and

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Speaker 1: so I can roast them whole with that delicious honey

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Speaker 1: glaze on top, and they are so good. I hear

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Speaker 1: a lot that people this is on people's standard Easter

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Speaker 1: menu year after year. In fact, if you only make

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Speaker 1: one thing, you should maybe make this. It's they are

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Speaker 1: that good, or maybe the devil leggs. The devil leggs

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Speaker 1: are also incredible. Okay, another couple of veggies to discuss.

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Speaker 1: I'm either going to do my pickle asparagus where I

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Speaker 1: get the thin, really pencil thin asparagus, and I make

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Speaker 1: a strong shallot vineigrette and I put it on the

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Speaker 1: day before and I kind of let it pickle and

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Speaker 1: all it does is, you know, asparagus kind is kind

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Speaker 1: of woody, and the acidity in the vineigrette just kind

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Speaker 1: of softens that a little bit, and it makes it

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Speaker 1: really tangy and delicious. So up against some of these

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Speaker 1: richer flavors in your Easter lineup, like the potatoes and

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Speaker 1: the ham, it's just perfect. It's delicious. That is a

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Speaker 1: recipe I first learned how to make when I was

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Speaker 1: on a reality show on Food Network years ago called

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Speaker 1: Food Network Star. And for anyone who has been following

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Speaker 1: me for literally twenty years and watched that show, that

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Speaker 1: is a recipe I got from someone on the show

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Speaker 1: named Lisa Garza. Blast from the past. Anyways, pickled asparagus.

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Speaker 1: It's delicious. If I don't make the pickle asparagus, I'll

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Speaker 1: do the Harry Covert almondiner. The Haircott Verts is what

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Speaker 1: it looks like as it's spelled, but basically French green

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Speaker 1: beans with some delicious like finely chopped almonds on top

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Speaker 1: with lemon shallatt comes together in a skillet really quick.

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Speaker 1: It's bright, it's green, it's springy, it's yummy. Then for desserts,

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Speaker 1: I'm going to make a sheet pan carrot cake. I

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Speaker 1: kind of always do that. Something about a sheet pancake

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Speaker 1: just feels a lot more manageable to me than a

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Speaker 1: layered cake. And my mom's bringing the lemon cookies. For drink,

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Speaker 1: we will do I like to do freshly squeezed lemonade

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Speaker 1: on Easter, so if I can pull it off, I'm

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Speaker 1: gonna make that happen. And then my husband's family has

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Speaker 1: a tradition of making this drink called slush for holidays,

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Speaker 1: and that tradition is kind of carried through and now

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Speaker 1: my kids they want slush at every holiday dinner, which

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Speaker 1: is so fun. You basically take cranberry juice, pineapple juice,

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Speaker 1: you freeze it and then you scrape it so it's slushy,

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Speaker 1: and you pour either ginger ale or sprite or something

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Speaker 1: like that over the top. It's fans drink. My kids

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Speaker 1: love it. So that's what I'm making. That's how me

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Speaker 1: menu feels very manageable. We will have a huge group.

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Speaker 1: It will probably be between seven and ten people, which

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Speaker 1: feels very manageable. So I should be able to do

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Speaker 1: just one or maybe one and a half recipes of

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Speaker 1: each of those things and have enough food. But it's

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Speaker 1: gonna be great. I'm really looking forward to it. If

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Speaker 1: you're hosting, my best suggestion is to make things that

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Speaker 1: are the most challenging to travel with. Now that often

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Speaker 1: includes the primary protein, so for Easter, that might be

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Speaker 1: the ham or prime rib or maybe even lamb. And

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Speaker 1: anything that should be served warm, like critical to be

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Speaker 1: served warm. So if you're hosting, those are the two

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Speaker 1: things that I almost always assume responsibility for. Now, you're

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Speaker 1: probably maybe thinking that the main dish is pretty obvious,

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Speaker 1: so let's dig into this whole warm dish thing just

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Speaker 1: a bit. So if you've ever hosted and had someone

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Speaker 1: show up and say, hey, can I use your oven

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Speaker 1: to heat this up? Or can I use the stove

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Speaker 1: for this and you're not expecting it, I can kind

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Speaker 1: of throw you for a loop, especially if the rest

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Speaker 1: of the meal is ready to go and someone needs

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Speaker 1: to bake something off, You've got to wait for the

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Speaker 1: oven to preheat and so forth. So I just suggest

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Speaker 1: you plan to pull together all of the hot things,

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Speaker 1: be in charge of those to avoid those scenarios. So

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Speaker 1: like if you were going to do a salad, in fact,

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Speaker 1: it's not on my menu this year, but I'm a

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Speaker 1: wonderful irugular salad with pickled veggies and a green Goddess dressing.

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Speaker 1: I also have a lemon basil and chickpea pasta salad

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Speaker 1: that's great with Easter. Those things can be cold, they

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Speaker 1: can be made in advance, and someone can bring those

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Speaker 1: and it's so much easier. Baked off desserts super easy

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Speaker 1: for someone to bring. But I don't know salad, sides, appetizers, desserts, drinks,

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Speaker 1: those are the types of things. Now, you might be

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Speaker 1: a guest attending Easter and maybe you're known for your

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Speaker 1: scalped potatoes. Maybe it's a family recipe. Great, but if

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Speaker 1: you think you need an oven for anything once you

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Speaker 1: arrive to the house, just send a quick text in

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Speaker 1: advance letting them know. It's just a nice thing to

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Speaker 1: do and a great way to kind of just make

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Speaker 1: sure no one's taken off guard, because if you are

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Speaker 1: known for something that's warm, we want you to bring it.

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Speaker 1: Just let us know. But really, for guests, things like salad, sides, appetizers, desserts, drinks.

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Speaker 1: Those are all all types of things I think are

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Speaker 1: best to ask guests to bring. And I just want

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Speaker 1: to offer another reminder to not be afraid to ask.

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Speaker 1: No one expects you to cook the entire meal, start

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Speaker 1: to finish. Don't be afraid of delegation. It'll make the

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Speaker 1: meal better because you won't be so overwhelmed. And I

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Speaker 1: love the idea of people bringing stuff that they want

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Speaker 1: to make that they're known for, so lots of times

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Speaker 1: I'll ask that as well, like is there a dish

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Speaker 1: you grew up having at Easter or is there a

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Speaker 1: dish that you always have at your Easter table? If so,

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Speaker 1: bring that all right, So we've been talking about the host,

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Speaker 1: but let's put ourselves in the position of the guests.

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Speaker 1: So if you are a guest and you're attending and

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Speaker 1: you haven't been asked to bring something yet, I'd suggest

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Speaker 1: proactively reaching out now and saying, Hey, what can I

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Speaker 1: bring to contribute? If you have something you always look

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Speaker 1: forward to on Easter, like I mentioned, definitely offer to

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Speaker 1: bring that, maybe a family tradition or a recipe, but

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Speaker 1: it's always nice to offer to bring something. Let's step

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Speaker 1: back into the hosting role. If you're hosting, I suggest

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Speaker 1: thinking about having some sort of box or bag to

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Speaker 1: send leftovers home in, especially if you don't want all

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Speaker 1: of those leftovers. I like having the brown takeout boxes.

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Speaker 1: That's what I tend to use most, but order those

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Speaker 1: now so that you're not scrambling at the last minute.

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Speaker 1: Speaking of lefto I can't record an episode about Easter

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Speaker 1: and not mentioned my honey baked ham and Swiss sliders

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Speaker 1: as one of my favorite leftover recipes. In fact, I

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Speaker 1: always make sure I order a ham big enough that

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Speaker 1: I know I'm gonna have extra ham so that we

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Speaker 1: can make those the day or two after Easter. They

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Speaker 1: are so good and my kids love them. Finally, if

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Speaker 1: you're a guest attending at someone else's home, I think

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Speaker 1: it's always nice to just offer a reminder to step

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Speaker 1: in and help with the dishes, or step in into

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Speaker 1: help clean up, even if they don't ask you to

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Speaker 1: or don't or don't start or initiate cleanup. I think

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Speaker 1: it's just a nice thing to do, all right. So

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Speaker 1: there's a few tips for pulling your Easter menu together

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Speaker 1: and things to think about. Whether you are a guest

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Speaker 1: at Easter this year, or you are hosting for Easter

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Speaker 1: this year. I hope it is a wonderful spring meal

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Speaker 1: that is delicious and memory making. All right, Finally, let's

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Speaker 1: finish with the weekly Gimme five. These are five things

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Speaker 1: that made my life easier or more enjoyable this week.

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Speaker 1: And we've got a bit of an Easter theme going

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Speaker 1: on because I, like I said at the top of

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Speaker 1: the episode, I am trying to get ahead of some

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Speaker 1: things so that Easter feels easy breezy this year. So

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Speaker 1: first up, the egg Mazing. This is the easiest way

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Speaker 1: to decorate Easter eggs without the mess. We had one

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Speaker 1: for it went for at least five years, but it

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Speaker 1: died last year, and so I just ordered another one

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Speaker 1: that you've seen them before. You put the egg in it,

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Speaker 1: it spins, you can use markers instead of die and

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Speaker 1: my kids think it is the greatest thing in the world.

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Speaker 1: So but order it now, because I remember I went

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Speaker 1: to go order one last year when ours was on

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Speaker 1: the fritz, and yeah, it was not going to get

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Speaker 1: there in time. So check that out. And we all

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Speaker 1: know that eggs are sky high when it comes to

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Speaker 1: price right now, So I ordered some plastic eggs for decorating. Now,

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Speaker 1: not like shiny plastic eggs, they're more like matt but

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Speaker 1: they can be used with this egg amazing thing. And

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Speaker 1: they also can be used with traditional dye. If you

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Speaker 1: want to dye eggs sealed fashioned way, you can get

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Speaker 1: like thirty for twelve dollars, And that way you're not

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Speaker 1: worried about spending money on eggs that are gonna be

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Speaker 1: hard boiled and potentially not eaten, because that might happen

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Speaker 1: at my house. My family does not love hard boiled

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Speaker 1: eggs enough that even when we're doing that, I hate wasting.

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Speaker 1: So this way we can decorate those plastic eggs, and

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Speaker 1: then I can just store them with our Easter decorations

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Speaker 1: and we can pull them out as a decoration for

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Speaker 1: years to come. Speaking of decorations, I also ordered these

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Speaker 1: really set of three gold Easter bunnies. My girls are

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Speaker 1: so excited about the holidays right now. They are five

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Speaker 1: and eight, and when we pulled out our decorations last weekend,

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Speaker 1: they were like, they were so excited about the eggs, like,

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Speaker 1: where are the bunnies? We have no bunnies. So I

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Speaker 1: jumped on Amazon. I found a set for fifteen dollars.

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Speaker 1: It just got here. It's such great quality and it

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Speaker 1: definitely feels like an heirloom decoration that we can pull

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Speaker 1: out year after year and it's gonna last. Okay, eggs

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Speaker 1: double decker cooker for those of you who want to

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Speaker 1: cook actual eggs and actually really want to have your

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Speaker 1: delicious hard boiled eggs, or if you are making the

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Speaker 1: devil leggs with the candied bacon. This is one of

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Speaker 1: those small appliances in my kitchen that I actually do

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Speaker 1: use quite often, especially this time of year and especially

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Speaker 1: anytime I'm making these deviled eggs. The brand is Dash,

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Speaker 1: and they are known for making awesome egg cookers, but

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Speaker 1: I like the double decker one because you can make

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Speaker 1: I think you can make nine at a time, and

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Speaker 1: it's so much easier than pulling my instant pot out.

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Speaker 1: I don't have to set a timer. I just put

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Speaker 1: the eggs in, I push the button, and it does

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Speaker 1: its thing. So if you are in the market for

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Speaker 1: an egg cooker, I recommend the double decker Dash option.

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Speaker 1: And then finally I ordered some Easter Sunday dresses for

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Speaker 1: me and my girls. I have been having such good

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Speaker 1: luck with J cru Factory lately. Kids are tricky, right,

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Speaker 1: They are hard on clothes, and I am trying to

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Speaker 1: find and kind of make note of the best places

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Speaker 1: where we get enough quality that it lasts. You know

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Speaker 1: that they aren't putting holes in the knees of the leggings,

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Speaker 1: and the clothes are lasting through however long they'll be

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Speaker 1: wearing them, So I'm not aftering replace them, but I'm

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Speaker 1: not spending too much either, and J Crew Factory seems

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Speaker 1: to be the perfect spot for that. So I grabbed

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Speaker 1: Easter Sunday dresses for both of the girls. I'm actually

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Speaker 1: going to stick them in their Easter baskets so it

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Speaker 1: feels exciting for them to get them and put them on.

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Speaker 1: And I just checked the dresses I got are already

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Speaker 1: even more on zale I. Literally we're talking about like

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Speaker 1: twenty dollars dresses and they're so cute. So if you

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Speaker 1: haven't popped over to Ja Creu Factory recently, especially for kids' clothes,

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Speaker 1: I highly recommend it. All Right, that's it for today.

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Speaker 1: You guys, make sure you're subscribed to the podcast so

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Speaker 1: that you never miss an episode. This podcast is meant

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Speaker 1: to be a quick twenty to thirty minute listen while

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Speaker 1: you map about your own meals for the week. Listening

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Speaker 1: to a podcast while I meal plan has always been

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Speaker 1: part of my own simple dinner system, so I try

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Speaker 1: to put out something that's a really good fit for

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Speaker 1: that each week. Next week we're gonna be having kitchen

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Speaker 1: office hours, which really just means I'm going to answer

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Speaker 1: your questions. I'll answer your questions from Instagram or my newsletter,

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Speaker 1: and if you would like to submit a question before them,

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Speaker 1: you can send me a DM on Instagram and there's

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Speaker 1: a chance I'll answer it. I always try and do

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Speaker 1: a weekend Q and A where I answer questions about

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Speaker 1: cooking and all things having to do with the kitchen,

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Speaker 1: so that's another place you can keep an eye out

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00:21:33,840 --> 00:21:37,040
Speaker 1: for submitting your question. Remember to subscribe to this podcast

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Speaker 1: so that the episodes automatically pop up for you. Thank

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

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Speaker 1: Until next time, happy cooking. I'm Kelsey and I look

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Speaker 1: forward to chatting with you all next week. Thanks