WEBVTT - Desperately Devoted to Gratitude

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<v Speaker 1>Welcome to desperately devoted Join us as we explore the

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<v Speaker 1>human experience through the lens of the iconic show Desperate Housewives.

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<v Speaker 2>I'm Terry Hatcher, I'm Andrea Bowen, and I'm a Merson.

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<v Speaker 3>Tanni, Josh, you guys. Okay, it's Thanksgiving. I love Thanksgiving.

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<v Speaker 1>Where does it rank for you in terms of your

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<v Speaker 1>favorite holidays? Is it like really top three?

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<v Speaker 3>Oh?

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<v Speaker 4>Yeah, I think it's top three.

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<v Speaker 3>And I have to say I feel I feel morally

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<v Speaker 3>complicated about it because of what it represents, okay, in

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<v Speaker 3>America's history. But I love the now in our present day,

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<v Speaker 3>the carved out time to really sit down, carved it's

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<v Speaker 3>unintended with the Turkey, to really sit down and think

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<v Speaker 3>about what we are grateful for and reflect. Also, I

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<v Speaker 3>think I just I love November. I love Autumn. I

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<v Speaker 3>love when the leaves change colors. And I think in

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<v Speaker 3>this season of change and reflection, to get to gather

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<v Speaker 3>around a meal and share community that isn't like based

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<v Speaker 3>around getting gifts or giving gifts. It's more about the

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<v Speaker 3>gift of being present and having a meal together.

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<v Speaker 4>And I just think it's really special.

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<v Speaker 5>Well, I think when you're on a show like Desperate Housewives,

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<v Speaker 5>and holidays come around, you're just thankful to have a

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<v Speaker 5>couple days off.

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<v Speaker 1>Yeah, that's true. Actually, I was just thinking about how

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<v Speaker 1>a huge part of my Thanksgiving is waking up and

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<v Speaker 1>watching the Thanksgiving Day Parade, which I am lucky enough

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<v Speaker 1>to say I got to perform on when I was

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<v Speaker 1>a seven year old. I was doing Sound of Music

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<v Speaker 1>at the time, and they had us on a float.

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<v Speaker 1>We had a Sound of Music float, and you know,

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<v Speaker 1>we stopped right in front of Macy's and Harold Square

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<v Speaker 1>and we performed. It was freezing, it was like record

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<v Speaker 1>breaking winter that year, and people who had lined up,

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<v Speaker 1>they line up at like three in the morning were

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<v Speaker 1>tossing us those handwarmers to tuck into our gloves because

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<v Speaker 1>it was a bunch of kids on a float and

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<v Speaker 1>we were up early. And yeah, but I'm with you, Emerson.

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<v Speaker 1>I love what Thanksgiving has become now, and I love,

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<v Speaker 1>obviously the chance to express gratitude. I will be expressing

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<v Speaker 1>gratitude for both of you, and for this podcast, and

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<v Speaker 1>for I have to say, for Desperate Housewives. When I

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<v Speaker 1>think of the role that Desperate Housewives has actually played

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<v Speaker 1>in my life. Here I sit twenty one years after

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<v Speaker 1>getting that job with Terry, who has been in my

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<v Speaker 1>life for so long and in such a powerful, beautiful,

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<v Speaker 1>special way, and Emerson, who I've gotten to watch grow

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<v Speaker 1>up and grow up alongside of in a weird series

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<v Speaker 1>of events. It brought me my husband, you know, I

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<v Speaker 1>mean really yeah, the show has just so much has

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<v Speaker 1>brought me so much emotional, enriching wealth, and I feel

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<v Speaker 1>super grateful for it. And so it's a.

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<v Speaker 5>Good, you know, thing to reflect on that. Like sometimes

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<v Speaker 5>when you're in something, you don't realize how great it

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<v Speaker 5>is and you get like twenty years later and you

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<v Speaker 5>look back and you think, wow, that was a pretty

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<v Speaker 5>amazing opportunity and you can see all the things that

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<v Speaker 5>it afforded you, you know, personally and experience wise and

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<v Speaker 5>all of that. I love Thanksgiving also. We will be

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<v Speaker 5>going around the table and everybody always says like what

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<v Speaker 5>they're grateful for, whether it's that year or just like

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<v Speaker 5>in the moment. But the other reason I love it

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<v Speaker 5>is because of the food. Because you know, I show

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<v Speaker 5>people I love them through food. I'm sure there's been

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<v Speaker 5>plenty of times, as James Denton mentioned, and I think

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<v Speaker 5>Richard Bergie mentioned it that I would bring food to set.

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<v Speaker 5>I would bring banana bread to set. That was always

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<v Speaker 5>a classic for me.

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<v Speaker 4>You make your great banana bread.

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<v Speaker 5>Thank you very much, honey. I'm it's it's one of

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<v Speaker 5>the great foods. Not necessarily a Thanksgiving food, but it is.

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<v Speaker 5>It's a it's an anti food waste food. So like

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<v Speaker 5>when your bananas start to turn brown, instead of throwing

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<v Speaker 5>them away, you peel them and you freeze them, and

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<v Speaker 5>so then you have a bunch of basically like frozen

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<v Speaker 5>bananas that can also second as a pretty significant weapon

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<v Speaker 5>if anything ever happens in your household.

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<v Speaker 1>Speaking of brown food, I feel like Thanksgiving tables often

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<v Speaker 1>feature a lot of what they call brown food.

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<v Speaker 3>Well, that's because the leaves have changed colors and everything

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<v Speaker 3>is brown.

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<v Speaker 1>That's true, it's a very brown season. But I as

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<v Speaker 1>a fellow person who loves to host and cook and entertain,

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<v Speaker 1>I bet you have some great Thanksgiving recipes or tips

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<v Speaker 1>tricks on hosting around Thanksgiving.

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<v Speaker 2>You care well.

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<v Speaker 5>My biggest trick is time sheets. When I went to

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<v Speaker 5>cooking school at the Court on Blue, that was the

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<v Speaker 5>biggest tool that I learned was time sheets. So when

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<v Speaker 5>you come to my kitchen on a big holiday event,

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<v Speaker 5>you will see taped to all the walls. You know,

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<v Speaker 5>eleven oh five, this happens, eleven sixteen, this happens, you know.

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<v Speaker 2>And so I have that tip.

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<v Speaker 5>I also have the prep tip, which is just like

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<v Speaker 5>before your day starts the day before, get everything measured,

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<v Speaker 5>get everything chopped, get everything like sorted, so that that

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<v Speaker 5>is all ready to go.

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<v Speaker 2>My two big dishes that I have found, I.

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<v Speaker 4>Was gonna say, wait, just to jump in.

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<v Speaker 3>Yes, I think your third tip that I have to

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<v Speaker 3>throw in as someone who stands there with you and

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<v Speaker 3>does all of the prep the day before. My mom's

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<v Speaker 3>third Thanksgiving tip should be duck fat. Oh yeah, she

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<v Speaker 3>cooks everything in duck fat. There's duck fat in the stuffing,

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<v Speaker 3>there's duck fat under the skin of the turkey. And

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<v Speaker 3>the night before we buy a bunch of duck breasts

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<v Speaker 3>and we render out the duck fat ourselves, and so

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<v Speaker 3>it's fresh the next day to use for while you're

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<v Speaker 3>cooking and basting and in place of butter in a

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<v Speaker 3>lot of places. And then the best part is we

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<v Speaker 3>get to duck breast the night before Thanksgiving that we

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<v Speaker 3>normally eat with our hands standing around the kitchen island

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<v Speaker 3>watching a movie.

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<v Speaker 5>Such a beautiful I didn't intend to tell this, but

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<v Speaker 5>it is just such a beautiful memory last year specifically, so,

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<v Speaker 5>my dad has dementia, and you never know with that,

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<v Speaker 5>like what his ability to sort of stay in the

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<v Speaker 5>present moment is going to be, what kind of memories

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<v Speaker 5>he's going to hang on to. But for my whole life,

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<v Speaker 5>he would make a pecan pie at Thanksgiving and he

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<v Speaker 5>learned to do that from his mother in Oklahoma, and

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<v Speaker 5>so he has very, very heart rooted memories of pecan pie.

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<v Speaker 5>And so last year, Emerson and I asked him, could

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<v Speaker 5>we bring you over and the three of us Emerson

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<v Speaker 5>can help you make the pecan pie while my mom's

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<v Speaker 5>doing all the rendering of the duck fat and all

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<v Speaker 5>the other preparations. And he didn't quite remember everything. You

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<v Speaker 5>helped him through it, right.

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<v Speaker 3>Well, yes, but the good news is the recipe that

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<v Speaker 3>his mom has been making since the thirties.

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<v Speaker 2>Yeah, is the.

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<v Speaker 3>Recipe from the Kara Syrup on the back of the

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<v Speaker 3>Karrosyru classic jar. I mean, we're not a fancy household

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<v Speaker 3>at all. So yes, he didn't remember it all, but

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<v Speaker 3>there was Kyr.

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<v Speaker 1>Just don't have to be fancified. They are just good.

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<v Speaker 5>And so they Grandpa and Emerson made the pecan pie together,

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<v Speaker 5>and I was doing the duck breast, and then at

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<v Speaker 5>the end of it, we all like when the pie

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<v Speaker 5>was done, we sat down at the table and we

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<v Speaker 5>and we just like you know, picked it out of

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<v Speaker 5>the pan basically like I slice.

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<v Speaker 2>Because I don't.

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<v Speaker 5>Sometimes I'll use some of the duck breast in the stuffing,

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<v Speaker 5>but mostly she's right, it's about the fat.

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<v Speaker 2>So that's what I was going to say.

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<v Speaker 5>For the turkey. I brine my turkey. I totally ripped

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<v Speaker 5>off Martha Stewart's Brian, so look that up. It's a

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<v Speaker 5>wet Brian. But I use really good wine. That's my trick.

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<v Speaker 5>I don't skimp on the wine. I've always heard that actually,

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<v Speaker 5>when you use your wine and cooking, sometimes people think like, oh,

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<v Speaker 5>I'll just use this shitty wine that I wouldn't drink

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<v Speaker 5>in my cooking.

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<v Speaker 2>But it's the opposite.

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<v Speaker 5>You don't want to use wine that you wouldn't want

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<v Speaker 5>to be drinking. So I use a good wine in

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<v Speaker 5>my Brian. I probably add like a few I might

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<v Speaker 5>add juniper berries to my Brian. I'm not sure Martha

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<v Speaker 5>does that, but anything Martha is great, by the way.

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<v Speaker 5>So I do brin my turkey. Then I also do

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<v Speaker 5>take it out and let it get to room temp

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<v Speaker 5>and dry it really well.

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<v Speaker 2>And then I also stuff a bunch of duck fat

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<v Speaker 2>under the skin.

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<v Speaker 4>So that's I'm salivating.

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<v Speaker 2>Yeah, that's kind of my thing with that.

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<v Speaker 5>My stuffing that I love that I think are things

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<v Speaker 5>that I've sort of originated. I chop up very finely.

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<v Speaker 5>I use chestnuts in there, I use churizzo, I use pears,

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<v Speaker 5>and I find that combination of heat and sweet. I'm

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<v Speaker 5>always like, I'm not afraid of a little bit of

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<v Speaker 5>fruit together with a meat protein. I think that that

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<v Speaker 5>can really lend itself to great flavor.

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<v Speaker 3>Another one of the big stuffing tips in our house

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<v Speaker 3>that has kind of fallen as being my responsibility because

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<v Speaker 3>I live near one of our favorite bakeries, in La Bread.

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<v Speaker 4>Lounge, which is downtown.

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<v Speaker 3>I will pick up a few days before Thanksgiving a

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<v Speaker 3>bunch of fresh sour dough and whole wheat loaves, and

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<v Speaker 3>then I will cube them all and we make our

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<v Speaker 3>stuffing breadcrumbs from scratch. As we cut them up into

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<v Speaker 3>little cubes and put nice olive oil and.

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<v Speaker 2>Roast, and so you should peper house.

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<v Speaker 5>There's like cookie sheets all over all the different room

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<v Speaker 5>tables with bread right, it's cookie sheets covered with bread head.

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<v Speaker 3>I do think the fresh the fresh creutons that you

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<v Speaker 3>make yourself do make a huge difference, but you ultimately

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<v Speaker 3>go to put.

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<v Speaker 5>It in the stuff and they don't have all the

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<v Speaker 5>crappy levels of like salt and stuff that you get

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<v Speaker 5>in the box thing.

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<v Speaker 1>I have a new addition to my every year I

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<v Speaker 1>must make list for Thanksgiving, which is a salty maple pie.

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<v Speaker 1>It's a custard based pie. It is from a bakery

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<v Speaker 1>in Detroit called Sister Pie. And it is now requested

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<v Speaker 1>every year that I make this pie, and I think

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<v Speaker 1>it will be until until I die. I think I

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<v Speaker 1>will make it every year because it is that good.

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<v Speaker 1>It's that great combination of because it's salty and it's

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<v Speaker 1>and it's maple y.

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<v Speaker 2>That sounds amazing. It is.

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<v Speaker 1>It really is so good and so now that we.

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<v Speaker 2>Have so close to each other, just don't mind me

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<v Speaker 2>if you hear.

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<v Speaker 1>On your door show thanks amazing, and it sounds like

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<v Speaker 1>we have much to be grateful for and delicious meals

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<v Speaker 1>in our future.

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<v Speaker 2>And you know, it's a funny thing.

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<v Speaker 5>I don't really remember ever celebrating Thanksgiving necessarily as part

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<v Speaker 5>of Desperate Housewives, and I'm not sure if it's just

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<v Speaker 5>because I don't remember things, which is I totally own

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<v Speaker 5>that I don't remember anything, but I feel like there

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<v Speaker 5>was at least a thing at the beginning. And tell

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<v Speaker 5>me if this feels familiar to you, that we tried

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<v Speaker 5>to stay away from weather and seasons because Mark's idea

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<v Speaker 5>was that with steria, Lane was just everywhere and nowhere

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<v Speaker 5>at the same time, and so I think eventually we

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<v Speaker 5>got it whittled down to the Eagle State, but that

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<v Speaker 5>wasn't for a while. I think you're right there was,

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<v Speaker 5>and the things like the tornadoes and the big disasters,

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<v Speaker 5>those didn't happen until later seasons like initially.

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<v Speaker 4>And those could happen anytime of year.

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<v Speaker 1>Yes, that's true, but I know the same day, the

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<v Speaker 1>same client get the same weather.

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<v Speaker 5>So I don't really remember the character celebrating Thanksgiving.

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<v Speaker 2>But there was that episode.

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<v Speaker 5>Where where Brie pretends for it to be Christmas for

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<v Speaker 5>Zach and then I made that yam recipe.

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<v Speaker 2>You guys need to go look that up.

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<v Speaker 5>If you didn't look up my yam video, go to

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<v Speaker 5>my Instagram, because that is a highlight dish. And the

0:11:38.640 --> 0:11:44.640
<v Speaker 5>secret there is wrapping each yam individually in foil, baking

0:11:44.679 --> 0:11:49.200
<v Speaker 5>it at four hundred until the sugar juices turned brown

0:11:49.360 --> 0:11:51.920
<v Speaker 5>and begin to bubble out of the cracks of the foil,

0:11:52.160 --> 0:11:53.920
<v Speaker 5>and then you take it out and you sort of

0:11:53.960 --> 0:11:57.120
<v Speaker 5>like just scoop all that down into the bowl and

0:11:57.160 --> 0:11:59.000
<v Speaker 5>you get all that caramelized sugar.

0:11:59.280 --> 0:11:59.840
<v Speaker 2>That's the trick.

0:11:59.880 --> 0:12:03.560
<v Speaker 1>I'm officially too pregnant to listen to that type of

0:12:03.679 --> 0:12:07.040
<v Speaker 1>luscious description of food. It is just someone find me

0:12:07.120 --> 0:12:08.480
<v Speaker 1>something to eat.

0:12:08.480 --> 0:12:09.880
<v Speaker 4>Well, I'm gonna say, I fear me.

0:12:09.960 --> 0:12:12.680
<v Speaker 3>It's normally my job just scoop out those yams and

0:12:12.679 --> 0:12:15.360
<v Speaker 3>then I'm left with all these amazing caramelized dam skins

0:12:15.360 --> 0:12:17.079
<v Speaker 3>that I'm just like eating.

0:12:17.800 --> 0:12:19.320
<v Speaker 4>You go the rest of the preps.

0:12:19.320 --> 0:12:23.040
<v Speaker 3>Okay, wait, is there a Thanksgiving dish that you hate?

0:12:23.040 --> 0:12:25.600
<v Speaker 4>Like hot take? Don't put this on my Thanksgiving too.

0:12:25.679 --> 0:12:27.160
<v Speaker 1>I mean, I hate to say this now after everything

0:12:27.200 --> 0:12:30.600
<v Speaker 1>we've discussed, but I am not a huge stuffing person.

0:12:31.200 --> 0:12:32.480
<v Speaker 1>I'm sorry to break your heart.

0:12:34.440 --> 0:12:34.920
<v Speaker 5>True.

0:12:36.280 --> 0:12:38.840
<v Speaker 2>Problem, but you could change your mind okay, choun.

0:12:39.000 --> 0:12:41.160
<v Speaker 5>So many things I could say with the word stuff

0:12:41.200 --> 0:12:43.120
<v Speaker 5>that sound wrong, so I'm not going to do.

0:12:43.080 --> 0:12:44.920
<v Speaker 4>It, and she will do all of them to change

0:12:44.920 --> 0:12:45.280
<v Speaker 4>your mind.

0:12:45.320 --> 0:12:46.160
<v Speaker 1>What about you, quick?

0:12:46.640 --> 0:12:49.600
<v Speaker 3>Oh gosh, Okay, Honestly, I am not a big I

0:12:49.640 --> 0:12:51.560
<v Speaker 3>know we just said the great candy jams, but I

0:12:51.600 --> 0:12:53.160
<v Speaker 3>am not a big yams.

0:12:52.800 --> 0:12:55.200
<v Speaker 4>With the marshmallow on top. It's like too sweet for me.

0:12:55.440 --> 0:12:58.600
<v Speaker 3>I am a big stuffing girl, bravy on everything like

0:12:58.840 --> 0:12:59.720
<v Speaker 3>savory savory.

0:12:59.800 --> 0:13:03.000
<v Speaker 1>So do you have any just absolute nose on the Thanksgiving?

0:13:04.160 --> 0:13:10.360
<v Speaker 5>My no is not having three servings of everything, so

0:13:10.679 --> 0:13:11.199
<v Speaker 5>that's great.

0:13:11.520 --> 0:13:14.440
<v Speaker 2>I have no nose. I have no nose. I have

0:13:14.800 --> 0:13:15.400
<v Speaker 2>like I have.

0:13:15.559 --> 0:13:18.160
<v Speaker 5>I wish you could just wheelbarrow me to bed at

0:13:18.200 --> 0:13:20.680
<v Speaker 5>the end of it because I'm so full and so

0:13:20.720 --> 0:13:23.040
<v Speaker 5>happy and so full of gratitude. So no I've got

0:13:23.040 --> 0:13:25.080
<v Speaker 5>I've got no news. I eat everything.

0:13:25.200 --> 0:13:29.080
<v Speaker 3>Yeah, well, I love that. I am so.

0:13:28.920 --> 0:13:30.880
<v Speaker 4>Excited to eat so much this Thanksgiving.

0:13:31.040 --> 0:13:33.760
<v Speaker 5>And I am grateful for both of you. I'm grateful

0:13:33.800 --> 0:13:36.360
<v Speaker 5>that we've had this opportunity to do this podcast and

0:13:36.440 --> 0:13:39.400
<v Speaker 5>to share with our listeners, and we wish everybody a

0:13:39.440 --> 0:13:42.600
<v Speaker 5>happy Thanksgiving and hit us up if you need more

0:13:43.040 --> 0:13:46.640
<v Speaker 5>food tricks, because I think we've got them, and we'll

0:13:46.679 --> 0:13:47.640
<v Speaker 5>see you next week.

0:13:47.480 --> 0:13:51.520
<v Speaker 4>Because as always, we are desperately devoted to you.