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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 and you don't know what

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Speaker 1: to make for dinner today? Is episode seventy six. 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 Instagram

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Speaker 1: and within my Recipe Club membership. And when asking for questions,

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Speaker 1: I remind you that it can be anything related to

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Speaker 1: cooking or the kitchen. Really just anything that might make

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Speaker 1: it easier for you to get dinner on the table.

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Speaker 1: You guys submitted some fantastic questions this week, and I

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Speaker 1: can't wait to dive into those. But first, let's kick

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Speaker 1: off the episode by discussing three recipes you could throw

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Speaker 1: on your meal plan for the week as you plan

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Speaker 1: ahead and give yourself the gift of deciding just once

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Speaker 1: what you'll feed yourself and or your family for dinner

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Speaker 1: this week, rather than facing the dreaded question of what

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Speaker 1: am I making for dinner tonight every single day at

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Speaker 1: five pm. So this next week we officially welcome April,

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Speaker 1: which is so wild. I genuinely can't believe how quickly

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Speaker 1: we are flying through this calendar year. But this also

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Speaker 1: means that we've wrapped up our month of five ingredient recipes,

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Speaker 1: but I wanted to remind you that all of those

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Speaker 1: recipes live indefinitely in Recipe Club. So each month we

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Speaker 1: add at least five new recipes to our Recipe Club library,

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Speaker 1: but as a member, you have access to the entire

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Speaker 1: library as long as you have an active membership, So

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Speaker 1: that's hundreds of recipes, and we have all of our

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Speaker 1: five ingredient recipes categorized in there if those are really

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Speaker 1: good fit for you. So while we're wrapping up a

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Speaker 1: month of five ingredient recipe ideas for March, they're still

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Speaker 1: all in them membership. Now, each month we focus on

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Speaker 1: a theme in Recipe Club, and this next month, our

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Speaker 1: focused is all about recipes that are meal prep friendly.

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Speaker 1: So while the new recipes we are adding are still

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Speaker 1: great weeknight dinners, we've also broken them down in a

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Speaker 1: way that you could prep them in a advance to

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Speaker 1: have them for lunch throughout the week or dinner for

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Speaker 1: your busiest nights. It also makes them amazing like meals

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Speaker 1: on the go as we head into like the heart

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Speaker 1: of busy extracurricular season with dance competitions, at baseball tournaments

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Speaker 1: and choir concerts. So enough about that, let's talk about

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Speaker 1: a few ideas of what you could make for dinner

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Speaker 1: this coming week. The first recipe that's on my meal

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Speaker 1: plan is my honey baked ham and Swiss sliders because

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Speaker 1: it is my favorite leftover recipe to make post Easter.

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Speaker 1: I love these sliders. They are super duper kid friendly.

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Speaker 1: They are so delicious and really easy to make. I

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Speaker 1: typically serve them with a salad and some fruit and

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Speaker 1: no one complains about it. It also feels pretty different, like

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Speaker 1: than the Easter meal lineup. There's like a slice of

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Speaker 1: apple in them, and there's some mustard. Oh, They're so

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Speaker 1: so so good. It's my favorite like post Easter meal

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Speaker 1: and I can't wait to have it on Monday. The

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Speaker 1: next recipe making is lemon jelled chicken with couscous. And

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Speaker 1: this is one of those recipes that we created to

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Speaker 1: be really good for meal prep. So you likely won't

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Speaker 1: be meal prepping this weekend because it's Easter, so I imagine

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Speaker 1: you've got plenty to do in the kitchen, but you

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Speaker 1: could make this recipe. You double it, have it for

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Speaker 1: dinner one night, stick them in the fridge and have

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Speaker 1: them for easy lunches or quick dinners to grab later

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Speaker 1: in the week. But it's so good. It's got like

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Speaker 1: this delicious yogurt sauce. I love Israeli couscouse. It's the

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Speaker 1: bigger couscoose, but it almost makes like a Greek type

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Speaker 1: salad with a really simple sauce in dressing and it's

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Speaker 1: just perfect for spring. And then finally on my meal

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Speaker 1: plan is my chopped kil caesar with salmon. And this

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Speaker 1: was inspired by an exciting collaboration I am doing. This week.

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Speaker 1: I had the privilege and honor to be on my

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Speaker 1: friend Shae McGee's YouTube series called Around the Table with

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Speaker 1: Shay and it is I mean, Shae is world class designer,

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Speaker 1: Like we're talking Netflix show, so New York Times, best

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Speaker 1: selling design books, incredible design services. She's just the best.

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Speaker 1: Chances are you know who she is and you adore

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Speaker 1: her as much as I do. My favorite thing she

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Speaker 1: puts out is her Lina Target. But Shye and I

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Speaker 1: went to college together, we go way back, and she

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Speaker 1: was kind enough to have me as a guest on

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Speaker 1: her new YouTube series that's all about entertaining and cooking.

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Speaker 1: So we make my chopped kel Caesar with salmon, and

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Speaker 1: so it's top of mind because that comes out this week,

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Speaker 1: and so I'm gonna make it for my family. I

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Speaker 1: love this recipe so much. It is best caesar dressing

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Speaker 1: to make from scratch that does not require anchovies if

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Speaker 1: you know, you know, some people don't mind thrown it,

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Speaker 1: and anchovy is a classic ingredient in caesar dressing. But

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Speaker 1: you know, I'm just not gonna buy. I'm just not

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Speaker 1: gonna do it. And so I came up with a

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Speaker 1: delicious caesar dressing that doesn't require it and is so

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Speaker 1: fingerlooking good. It like so so so good. So chop

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Speaker 1: kel Caesar making that this week in honor of my

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Speaker 1: collaboration with Shee. And that's it. There are your recipes

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

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

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Speaker 1: with easy to follow shopping lists that are broken down

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Speaker 1: by recipe. I create a Recipe Club to kind of

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Speaker 1: fix all of the things that drove me crazy about

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Speaker 1: getting recipes online. So when you use our membership, you'll

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Speaker 1: never see any banner ads. There's no long blog posts

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Speaker 1: or drawn out stories. It's just the recipes you need

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Speaker 1: to help you meal plan quickly and get dinner on

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Speaker 1: the table with as much ease as possible. All right,

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Speaker 1: let's jump into the back half of the podcast and

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Speaker 1: officially open up kitchen office hours. We are going to

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Speaker 1: tackle three questions today here on the podcast that will

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

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Speaker 1: weekend Q and A on Instagram, so if I'm not

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Speaker 1: answering a question you have submitted today, you can always

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Speaker 1: send me a DM a follow up and submit your

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Speaker 1: question during one of my weekend Q and a's and

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Speaker 1: hopefully I'll get to it there. Okay, our first question

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Speaker 1: number one from Julie. She says, we are entering the

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Speaker 1: we are never home stage of the school year and

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Speaker 1: it's by far the hardest, hardest time for me to

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Speaker 1: make dinner. Do you have some tips for families who

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Speaker 1: are super busy this time of year or do I

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Speaker 1: need to accept that we are just eating dinner in

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Speaker 1: the car for the next two months. I've got three

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Speaker 1: suggestions here. The first suggestion is to eat dinner earlier,

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Speaker 1: bump up dinner to write after school and if you

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Speaker 1: can't call it that because it just is hard for

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Speaker 1: you to wrap your mind around like a four o'clock dinner,

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Speaker 1: call it dinner whatever, but bump it up. So if

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Speaker 1: you're able to adjust your work schedule or your family's schedule. So,

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Speaker 1: because my kids always come home from school and they

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Speaker 1: are starving and they immediately want a snack during this chapter,

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Speaker 1: this time when things get so crazy, if I can

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Speaker 1: plan enough in advance to have a nice, good, hearty

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Speaker 1: meal when they get home from school, it's better for everybody.

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Speaker 1: And then that what would have been your after school

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Speaker 1: snack can be a pre bedtime snack. So try that.

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Speaker 1: If that's not going to work, let's talk about some

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Speaker 1: other things. Grazing dinners. I got to come up with

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Speaker 1: a better name for this, but this is what I

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Speaker 1: call them in my head. If you've got people coming

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Speaker 1: and going from your house all afternoon and into the evening,

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Speaker 1: consider making a grazing dinner that can sit on the

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Speaker 1: stove and people can come and get it when they're home.

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Speaker 1: Think of like chili and corn bread is so fallish,

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Speaker 1: but we were doing a bunch of this for fall baseball.

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Speaker 1: Or like tortilla soup with chips and salsa or curry

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Speaker 1: that can be in a brazier like on the stovetop

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Speaker 1: on a really low heat, or it could be just

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Speaker 1: turned off and they could turn the heat on, like

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Speaker 1: if you've got teenagers coming home to eat and then

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Speaker 1: you serve it over rice. Same thing with sturfry. You

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Speaker 1: could do like a baked ZD which is so great

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Speaker 1: that you can just pop in the microwave and reheat it.

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Speaker 1: And also baked ZD if you make it, pull it

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Speaker 1: out at like four o'clock and have it out, it's

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Speaker 1: that residual heat, it's going to stay warm for a

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Speaker 1: couple of times so or at least two hours. So

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Speaker 1: crazing dinners think about what can I make that people

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Speaker 1: can dish up on their own as they come and go,

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Speaker 1: or like you may be taking you know, two of

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Speaker 1: your kids to ballet and art class and drama the

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Speaker 1: first half of the night, but it overlaps with your

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Speaker 1: husband and your son who are going to baseball or basketball,

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Speaker 1: and so they're going to be able to eat dinner together,

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Speaker 1: but you're not going to be We all are putting

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Speaker 1: these pieces of the puzzle together, and whether we like

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Speaker 1: it or not, we live right now in a culture

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Speaker 1: where we are busy as families. We are so busy

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Speaker 1: as families. But I refuse to give up dinner. I

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Speaker 1: refuse to let go of the ritual of dinner. I

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Speaker 1: would rather figure out how to make it work amongst

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Speaker 1: this culture of crazy. The other option is just to

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Speaker 1: reduce the crazy, right And every season I say I'm

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Speaker 1: going to do it, and every season I end up

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Speaker 1: still feeling crazy. So it is what it is. Suggestion is,

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Speaker 1: let's just talk about car dinners. Okay, you might just

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Speaker 1: have to have dinner in the car or at the

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Speaker 1: studio or at the baseball field. If that's the case,

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Speaker 1: we all know that you can only have so many

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Speaker 1: hot dogs from the Little League Snackshack me as a

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Speaker 1: as a late or drive through dinners before you just

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Speaker 1: like start dreading it. So you want to think about

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Speaker 1: some meal prep friendly dinners you can take with you.

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Speaker 1: I suggest getting some segmented containers you really like I

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Speaker 1: love the rubber Maid Brilliance ones, and then finding some

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Speaker 1: recipes that work well for this. In fact, this has

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Speaker 1: been such a problem in my life, the car dinners

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Speaker 1: and the eating at the baseball field and the dance

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Speaker 1: studio that this next month in Recipe Club, I specifically

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Speaker 1: developed six new recipes that will work well for this.

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Speaker 1: In fact, they're so specific that I actually took pictures

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Speaker 1: of them all in these containers so you could see

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Speaker 1: exactly how I pack them up. As I was doing that,

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Speaker 1: I also put down, like I put together a formula

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Speaker 1: for a great prep ahead dinner and t that into

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Speaker 1: a cheat sheet. So that's all coming out in the

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Speaker 1: coming days. But the recipes were specifically an Italian subsalad,

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Speaker 1: which something like this is so great is if you

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Speaker 1: can have like some sort of salad that's got some

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Speaker 1: cured meats, that's got some cheese, that's got some sort

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Speaker 1: of veggie, some sort of protein or like bean, and

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Speaker 1: then it can kind of marinate in whatever vinaigrette or

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Speaker 1: sauce or whatever, and it just gets better the longer

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Speaker 1: longer it sits. And then what I like to do

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Speaker 1: is in the segmented container, I put some sort of greens.

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Speaker 1: So whether it's like in this Italian subsalad, I do

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Speaker 1: some shreaded romain, but you could do kale. And then

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Speaker 1: when I'm ready to eat it, I toss the greens

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Speaker 1: with that kind of marinated salad and it's so delicious

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Speaker 1: to me. So that's one of the recipes. I've got

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Speaker 1: a pineapple fried rice, this lemon dilled chicken and cuscus

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Speaker 1: that I just talked about. I separate the chicken from

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Speaker 1: the couscous, and the couscus kind of sits and marinates.

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Speaker 1: A keen wa sweet potato bowl. It's got black beans,

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Speaker 1: it's got a lime basil vinaigrette. That will change your life.

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Speaker 1: Working rice bowls with pickled veggies. The one thing I

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Speaker 1: want to say is you'll want to think about cold

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Speaker 1: versus warm, And some of you are gonna be pickier

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Speaker 1: about this than others, Like I don't mind eating a

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Speaker 1: fried rice. Cold does not bother me. My family absolutely not,

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Speaker 1: Like that's never gonna happen for them. So if you

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Speaker 1: are sensitive to that as you think about meal prep

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Speaker 1: friendly recipes, if it's got to be warm, if it's

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Speaker 1: supposed to be warm, then you might want to look

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Speaker 1: at something like that Italian subsalad or even the quenoasweet

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Speaker 1: potato bowls with the lime based vinegar. More like sality

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Speaker 1: based stuff or bowl based stuffed. But if you're at

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Speaker 1: home and you're just popping in and out, it's really

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Speaker 1: easy to take that fried rice and pop it in

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Speaker 1: a skillet and heat it up in two minutes. So

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Speaker 1: just something to think about. But that's my best suggestions

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Speaker 1: for surviving the We're never homestage of the school year. Okay.

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Speaker 1: Second question is from Ruby A. She says, I've never

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Speaker 1: considered myself a good cook, but I want to change

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Speaker 1: my thinking and start feeling a bit more confident. Part

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Speaker 1: of it is that I have the same old, crappy

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Speaker 1: kitchen stuff from my idea that I got in college,

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Speaker 1: including the knife I use every day. It's so dull

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Speaker 1: and seems it seems like you say the first thing

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Speaker 1: to invest in is a good knife and maybe a

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Speaker 1: cutting board. But I literally have no idea how to

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Speaker 1: buy a knife, and I don't want to spend a

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Speaker 1: ton of money if I don't have to. What's your advice?

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Speaker 1: Great question, so let's talk about this. First of all, Ruby,

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Speaker 1: you're so right. If you were wanting to get some

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Speaker 1: some things in the kitchen that are going to help

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Speaker 1: you feel more confident, investing in a knife and a

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Speaker 1: cutting board is a great place to start. And I

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Speaker 1: love that you mentioned both the knife and the cutting

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Speaker 1: board because I think they kind of go hand in hand.

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Speaker 1: That is like a system, right. So a sharp knife

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Speaker 1: is always better than a dull knife. So if you

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Speaker 1: have a good, a well made knife, you might not

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Speaker 1: need a new knife. You just need to sharpen it.

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Speaker 1: And there are two ways you can approach this. You

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Speaker 1: can actually take it somewhere to get it sharpened. Any

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Speaker 1: of the stores like Serla Tobb or Williams Sonoma, even

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Speaker 1: your local hardware shop will like sharpen knives. So you

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Speaker 1: need to sharpen it. And if you have an old

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Speaker 1: knife that's like not good quality and you're like, no,

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Speaker 1: I hate this thing, you might want to invest a

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Speaker 1: nicer knife. And what's great about those nicer knives is

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Speaker 1: they're gonna last forever as long as you maintain them,

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Speaker 1: and they're gonna hold their edge a little longer. I

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Speaker 1: also have a great at home sharpener that I recommend

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Speaker 1: that is so fantastic. In fact, I'm gonna look it

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Speaker 1: up and I'm just gonna tell you guys the brand.

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Speaker 1: I did a ton of research on this and I

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Speaker 1: went back and forth. You can use like a honing steal.

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Speaker 1: You can do that. You can get like a wetstone,

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Speaker 1: which is how I learned how to do it in

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Speaker 1: culinary school, but that is really hard. There is a

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Speaker 1: product it's called the work sharp You two kitchen knife Sharpener.

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Speaker 1: I think it's forty or fifty dollars on Amazon, and

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Speaker 1: it is awesome. It is kind for me. It feels

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Speaker 1: like a fool proof way to sharpen your knives. And

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Speaker 1: if you have good knives that are just dull, get

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Speaker 1: that get that sharp knit every couple of months and

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Speaker 1: you are gonna find that slicing, dicing, chopping, everything in

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Speaker 1: the kitchen feels a little easier. If you're in the

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Speaker 1: camp where you're going to buy a new knife, maybe

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Speaker 1: you're a Ruby and you're like, it's time. I'm telling

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Speaker 1: you now, rubyt The brand does not matter, it's what

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Speaker 1: feels best in your hand. So you might want to

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Speaker 1: consider taking a nice skills class like at Serlotote. I

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Speaker 1: used to teach these classes for years, and I like

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Speaker 1: to have taught them for about two years, but it

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Speaker 1: was many years ago. And one of the best things

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Speaker 1: about taking a knife skills class is you can try

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Speaker 1: so many different brands of knives and see what one

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Speaker 1: feels best in your hand. Because a small, petite woman

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Speaker 1: myself who barely tops out at five to one is

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Speaker 1: likely going to prefer a different knife from a dude

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Speaker 1: who's six ' five and has like huge hands, right, Like,

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Speaker 1: it's totally dependent on you want something that feels comfortable,

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Speaker 1: like a larger gentleman. Might I want a blade that's

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Speaker 1: ten inches, but I only want a five and a

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Speaker 1: half inch blade. But taking a class will really help

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Speaker 1: you kind of define what might be the best fit

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Speaker 1: for you. Okay, cutting board, two options here. I have

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Speaker 1: consistently recommended the same brand of cutting board for years,

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Speaker 1: and I still it's the one I reach for all

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Speaker 1: the time. But my sister Kylie, she has recently she

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Speaker 1: doesn't like that cutting board. She's like, Nope, I need

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Speaker 1: another recommendation, And so I'm gonna offer two options here.

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Speaker 1: I really like the Epicurean cutting boards. They are made

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Speaker 1: of a wood composite. They are very lightweight and kind

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Speaker 1: of thin. They store easily, and you can put them

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Speaker 1: in the dishwasher. I love them. I've probably got eight

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Speaker 1: of them. Love them. My sister can't stand them. She

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Speaker 1: doesn't like how they feel when you chop on them.

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Speaker 1: So if you don't want that and you want a

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Speaker 1: bigger board or a still a wood board. A booze

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Speaker 1: board it's spelled bos is like the classic cutting boards

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Speaker 1: that you've seen on Cooking Show. My best advice, though,

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Speaker 1: is get it bigger than you think, because having a

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Speaker 1: larger work surface is going to make your life so

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Speaker 1: much easier. So I would say minimum is thirteen by

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Speaker 1: seventeen inch, but get it bigger than you think. And

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Speaker 1: if you want the big fat wood boards, look at

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Speaker 1: a booze board. If you want a thinner board that

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Speaker 1: you can pop in the dishwasher, look at Epicurean. If

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Speaker 1: you want like a plastic board, like a gelboard, I

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Speaker 1: would either look at Material Kitchen or Oxo makes a

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Speaker 1: great one. Okay. Third question from Steph B. I have

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Speaker 1: needed a system for organizing my recipes for years. When

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Speaker 1: you came out with your recipe binder, I was excited

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Speaker 1: and bought one, but now I'm overwhelmed about putting it together.

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Speaker 1: I can't seem to let go of my current binder

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Speaker 1: slash stack of crumpled recipes, but it also drives me

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Speaker 1: crazy every time I go to cook. How would you

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Speaker 1: suggest that I transfer everything over? Let's talk about how

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Speaker 1: I would do this. First of all, you have mentioned

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Speaker 1: that it feels overwhelming, So I would bundle the task

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Speaker 1: with something that feels fun, light and easy, like having

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Speaker 1: the office on in the background or listening to a

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Speaker 1: podcast that will just get you a little more excited

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Speaker 1: about the project. And I would set aside at least

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Speaker 1: an hour to do this, put it on your calendar,

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Speaker 1: set an alarm. Then I would take your existing binder

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Speaker 1: sash pile of recipes and go through them one by

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Speaker 1: one and create three piles. I'd create a pile of

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Speaker 1: recipes that you use regularly, recipes that you don't use

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Speaker 1: regularly but you know you want to keep that might

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Speaker 1: include like some holiday recipes, recipes you know you're never

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Speaker 1: going to make again, basically the trash pile. After creating

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Speaker 1: those piles, you are going to transfer the recipes you

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Speaker 1: use regularly to your new beautiful binder, and you're going

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Speaker 1: to keep the recipes you don't use regularly but you

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Speaker 1: know you don't want to throw them away in your

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Speaker 1: existing binder. And you're now going to call this your

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Speaker 1: index binder. And this is where you put things that

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Speaker 1: you know you don't want to toss, but you know

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Speaker 1: you don't need them for every day cooking. After doing this,

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Speaker 1: you're going to throw the other stack away. Once you've

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Speaker 1: seen the recipes that you use regularly, you want to

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Speaker 1: divide those up into some categories and organize them accordingly.

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Speaker 1: So you might be a person who loves sheet pan recipes,

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Speaker 1: so it might be worth it to have a whole

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Speaker 1: sheet pan category. You might be someone that just wants

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Speaker 1: to separate them by lunch, dinner, breakfast suites. However, it's

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Speaker 1: going to be different for every person, but categorize them.

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Speaker 1: I do want to recommend having a place in your

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Speaker 1: binder for new recipes to try. In my binder, the

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Speaker 1: one that I sell, I include a pocket folder for this.

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Speaker 1: That way things don't get out of hands. So whether

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Speaker 1: someone hants you a recipe on a post it note

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Speaker 1: book club, or you print one off from someone's food blog,

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Speaker 1: or you screenshot it and print it out from Instagram,

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Speaker 1: you put it in the pocket and after making the

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Speaker 1: recipe once, if it is a hit, then I will

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Speaker 1: put it in our template and add it to my binder.

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Speaker 1: So that is kind of the approach I take. If

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Speaker 1: you are a visual person and you would like all

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Speaker 1: of the recipes to look consistent, you can slowly start

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Speaker 1: to tackle adding your recipes into the template that we

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Speaker 1: offer so that everything looks cohesive and like they're all

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Speaker 1: pages out of a cookbook. But I would not think

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Speaker 1: that you have to do that all at once. I

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Speaker 1: would first get the recipes in the binder that you

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Speaker 1: know you want, and then I would tackle the adding

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Speaker 1: them to the template project later. I think it's two

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Speaker 1: separate sit downs, all right. Finally, let's finish with the

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Speaker 1: weekly Gimme five. These are five things that made my

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Speaker 1: life easier or more enjoyable this week. First up is

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Speaker 1: an electric crape maker Robbie. My husband's birthday was this week,

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Speaker 1: and his favorite breakfast of all time is crapes. And

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Speaker 1: it's really unfortunate that I have been terrible at making them,

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Speaker 1: so I finally bought a gadget to help me do

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Speaker 1: it more successfully. It had almost five thousand reviews on Amazon,

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Speaker 1: and it's basically just like an electric round griddle, and

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Speaker 1: it really did make it so much easier. So I'm

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Speaker 1: so glad I finally bought it and we can use

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Speaker 1: it for kind of special occation breakfasts. Next is a

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Speaker 1: recommendation that came from my sister who is currently vacationing

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Speaker 1: in Hawaii, and it was raving about the Setaphil Daily moisturizer.

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Speaker 1: It's like an SPF fifty, but she she's really sensitive skin,

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Speaker 1: and she has been texting me all week saying, you've

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Speaker 1: got to get this. It's so great super moisturizing. The

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Speaker 1: shape and size is perfect for travel or for like

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Speaker 1: keeping in your car or in your person when your

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Speaker 1: head to do a baseball game or something like that.

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Speaker 1: And I just love that it's such a trusted brand.

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Speaker 1: So I picked that up and I'm really excited to

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Speaker 1: make that part of my spring and summer routine. Oh.

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Speaker 1: I've been so into the Geometry House bar towels. It's

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00:20:42,320 --> 00:20:44,919
Speaker 1: slightly smaller than their kitchen tea towels. They are my

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00:20:44,960 --> 00:20:49,240
Speaker 1: favorite microfiber kitchen towels for doing everything from drying dishes

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Speaker 1: to wiping down my countertops to I know I'm not

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Speaker 1: supposed to say this, but pulling stuff out of the oven.

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Speaker 1: I just love them. But I'm so into the slightly

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Speaker 1: smaller size the bar towels, and they're so great to

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Speaker 1: have us like a little gift to give people. So

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Speaker 1: I went to a sample sale for them this weekend.

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Speaker 1: And totally stocked up on bar towels. Next is this

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Speaker 1: really fun female owned brand, small business called Young Wild

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Speaker 1: and Freedmen, and they sell these sensory kits that are

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Speaker 1: Plato slime. I say, notice slime, but love the Plato.

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Speaker 1: They are so cute, you guys. And we've had a

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Speaker 1: couple of like spring rainy days, and on those rainy days,

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Speaker 1: this is the first thing I pull out, and I

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Speaker 1: love supporting this company. They are amazing. You've got to

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Speaker 1: check out Young Wild and Freedman. It's probably too late

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Speaker 1: for Easter, but you like birthdays, Oh gosh, I should

420
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Speaker 1: start buying these for birthday gifts for people. And they

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Speaker 1: have them all different price points, so they're really great.

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Speaker 1: Check out check out that brand. And then finally, the

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Speaker 1: fifth thing on my Gimme five list this week is

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Speaker 1: I ordered a fresh pair of my favorite fifteen dollars

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Speaker 1: sunglasses from Amazon. I have given up on expensive sunglasses

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Speaker 1: because I live with children and I lose things, and

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Speaker 1: so I have found the holy grail of sunglasses. They

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Speaker 1: are the best. I always get asked about them and

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Speaker 1: I'm like, they are literally fourteen ninety nine on Amazon.

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Speaker 1: So I'm ordered a new pair of those ready for

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Speaker 1: that spring sunshine and hopefully they'll take me all the

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Speaker 1: way through summer. Thanks for listening you guys. Make sure

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Speaker 1: you're subscribed to the podcast so that you never miss

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Speaker 1: an episode. This podcast is meant to be a quick

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Speaker 1: twenty to thirty minute listen while you map out your

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Speaker 1: meals for the week, and support helping you as you

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Speaker 1: build your own simple dinner system. Next week, we'll be

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Speaker 1: chatting about how my formula for meal prep is really

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Speaker 1: helpful and it's helping me during the super busy time,

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Speaker 1: everything from my favorite containers to the recipes. I really

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Speaker 1: appreciate you guys listening today. I'm so glad you're here,

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Speaker 1: and the until next time, happy cooking. I'm Kelsey and

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Speaker 1: look forward to chatting with you. Next week's exciting