WEBVTT - Tracey Ullman 0:00:00.120 --> 0:00:03.720 Welcome to River Cafe, Table four, a production of iHeartRadio 0:00:03.800 --> 0:00:05.400 and Adamized Studios. 0:00:13.240 --> 0:00:17.560 Everyone knows Tracy Ullman as a brilliant woman who acts, sings, 0:00:18.040 --> 0:00:22.280 makes us laugh, produces and directs work which makes us 0:00:22.280 --> 0:00:26.760 think differently about the world we live in. I'm lucky 0:00:26.880 --> 0:00:29.560 enough to know Tracy is all of the above, but 0:00:29.720 --> 0:00:33.559 also as a friend, a mother, and quite simply the 0:00:33.600 --> 0:00:41.760 sweetest person ever in a time of doubt and in decision. 0:00:41.960 --> 0:00:45.000 One of the best yesses I've ever had was when 0:00:45.040 --> 0:00:48.360 Tracy agreed to sing our love is here to Stay 0:00:48.800 --> 0:00:51.519 at the River Cafe thirtieth birthday party. 0:00:52.159 --> 0:00:56.600 Our love is here to stay together. 0:00:56.960 --> 0:01:03.320 Weird going along long way in time. 0:01:04.000 --> 0:01:05.200 I think I'm Rose mclooney. 0:01:05.520 --> 0:01:10.640 The Rockies may crumble, just brought to may tumble. They're 0:01:10.680 --> 0:01:17.080 only made of clay. But I sang, I love is 0:01:17.120 --> 0:01:19.720 here to stay. 0:01:20.880 --> 0:01:26.320 I love the River calthy. 0:01:29.800 --> 0:01:33.760 Have you ever seen one thy five hundred people cry? 0:01:34.720 --> 0:01:37.960 As my guest, Tracy and I will talk about food 0:01:38.040 --> 0:01:42.520 and memories, life, work, family and friendship. Two women, two 0:01:42.640 --> 0:01:48.480 friends whose love is for sure definitely here to stay. 0:01:48.520 --> 0:01:57.200 Ruth seeing likewise, very very nice to be with you 0:01:58.080 --> 0:02:02.320 and you're going to read your favorite recipe, which is 0:02:02.400 --> 0:02:07.240 so interesting that you chose that recipe because not everybody 0:02:07.320 --> 0:02:10.000 knows it, many people haven't had it, and you chose 0:02:10.040 --> 0:02:11.720 it as yours. So would you like to read the 0:02:11.760 --> 0:02:15.160 recipe for a garetti with tomato and pan grattato. 0:02:15.520 --> 0:02:17.800 Okay, so I tell you why I chose it? Shall 0:02:17.800 --> 0:02:20.959 I read recipe? I really love this and I've only 0:02:20.960 --> 0:02:24.000 ever had a gretty at your restaurant. And then when 0:02:24.040 --> 0:02:26.960 I said I was going to read this, and I 0:02:27.120 --> 0:02:29.200 didn't know where a gretti was from, and I wish 0:02:29.200 --> 0:02:31.640 I could find it as I was talking to you. Literally, 0:02:31.639 --> 0:02:33.960 I walked into a shot and found So it's like 0:02:34.080 --> 0:02:35.880 samphire a little bit, isn't it. 0:02:35.880 --> 0:02:40.920 It's like a asparagus a river its it has that 0:02:41.000 --> 0:02:45.359 grassy and you always you know you have it. 0:02:45.720 --> 0:02:48.240 So it's very simple. But I like vegetables and I 0:02:48.440 --> 0:02:52.079 like Italian vegetables, and this is just a very very 0:02:52.120 --> 0:02:56.640 simple thing. But it's just so you and I love it. 0:02:56.720 --> 0:03:02.000 Agretti with tomato and pan grettato Serve six to eight 0:03:02.200 --> 0:03:07.000 or if I'm around, serves me six hundred grams of agretti. 0:03:07.919 --> 0:03:13.400 One stale chibbata loaf, olive oil, slow cooked tomato sauce. 0:03:14.560 --> 0:03:18.160 Snap off the bottom stalks from the agrette just below 0:03:18.200 --> 0:03:23.040 the long leafy tops. Pulse chop the bread into bread crumbs. 0:03:23.720 --> 0:03:26.640 Heat some olive oil in a frying pan and shallow 0:03:26.680 --> 0:03:30.240 fry the bread crumbs until they are golden. Lift out 0:03:30.320 --> 0:03:33.760 with a slotted spoon, and drain well on kitchen paper. 0:03:34.760 --> 0:03:38.680 Warm the tomato sauce. Blanch the aggrette in a pan 0:03:38.760 --> 0:03:42.760 of rapidly boiling salted water for three minutes or until tender. 0:03:43.680 --> 0:03:46.760 Drain and dry on kitchen paper to remove all the 0:03:46.800 --> 0:03:51.320 excess water. Put the aggrette on a plate and spoon 0:03:51.400 --> 0:03:56.080 over the tomato sauce. Sprinkle with the bread crumbs, and 0:03:56.240 --> 0:03:58.080 serve while warm. 0:03:58.280 --> 0:04:03.080 Delicious, delicious. Interesting that you tell this, and you said 0:04:03.080 --> 0:04:06.200 you found it in your local sharp you know, and 0:04:06.280 --> 0:04:09.240 there it was, And how food has changed? But did 0:04:09.280 --> 0:04:10.720 you grow up with Italian food? 0:04:11.080 --> 0:04:14.680 My father, who sadly died when I was six, was Polish, 0:04:15.120 --> 0:04:19.040 and so he liked lots of pickled things and soured creams, 0:04:19.120 --> 0:04:21.720 and he was always putting things under the sink, and 0:04:21.760 --> 0:04:26.560 you know, fermenting things and goose at Christmas and very 0:04:26.640 --> 0:04:31.640 complex sort of chocolate coffee nut trts at Christmas. There 0:04:31.720 --> 0:04:34.839 was that sort of food he liked. And my mother 0:04:35.960 --> 0:04:40.360 was a South London lady who was very simple food. 0:04:41.080 --> 0:04:44.160 Always grew her own vegetables, and I grew my own 0:04:44.240 --> 0:04:50.080 vegetables and I wasn't allowed sugar or fast food and 0:04:50.960 --> 0:04:53.320 I didn't like it. And I would just run home 0:04:53.360 --> 0:04:56.320 from school and pick the spinach that we planted, and radishes, 0:04:56.440 --> 0:05:00.160 and I like greens. And she was a simple cook, 0:05:00.200 --> 0:05:02.760 but very good because she was like, you know, wartime 0:05:02.880 --> 0:05:05.880 kid and dig for victory, you know, sort of worked 0:05:05.920 --> 0:05:09.200 on the land. And she just really liked good, simple food, 0:05:09.279 --> 0:05:09.640 my mother. 0:05:10.080 --> 0:05:13.280 But your father died when you were six, which is 0:05:13.400 --> 0:05:16.080 very young, but you have a strong memory of him, 0:05:16.279 --> 0:05:19.640 as you say, pickles, and he's had a strong association 0:05:19.760 --> 0:05:21.400 for you of your father with food. 0:05:21.520 --> 0:05:25.359 And he's cooking, yes, because it was unusual food, and 0:05:25.400 --> 0:05:28.320 when you're fermenting things under the kitchen sink, it's kind 0:05:28.320 --> 0:05:31.040 of strange when your friends come home, you know. And 0:05:31.080 --> 0:05:34.960 he liked you know, cucumber and dill and lemon, and 0:05:35.200 --> 0:05:37.640 I always remember big goose. He would make big goose 0:05:37.760 --> 0:05:42.479 and a kind of polish sausage dish. It took ages 0:05:42.520 --> 0:05:45.800 to make. Everything in Poland takes days to make. It's 0:05:46.000 --> 0:05:52.279 very complex. Slow cooked stuff was skis, plat skis, you know, 0:05:52.640 --> 0:05:55.520 all sorts of He was born in Poland. He came 0:05:55.560 --> 0:05:58.560 over during the war. He was at Dunkirk with the 0:05:58.600 --> 0:06:01.520 Free Polish Army and the soldiers that was rescued and 0:06:01.560 --> 0:06:04.720 brought to England and he never went back. And then 0:06:04.760 --> 0:06:08.040 he was a lawyer and an interpreter and he had 0:06:08.040 --> 0:06:12.480 a business in Slough in in England and near London, 0:06:12.520 --> 0:06:15.480 and he was very successful and worked too hard and 0:06:15.640 --> 0:06:20.200 sadly died very early. But yeah, he was quite a guy. 0:06:20.440 --> 0:06:23.719 And it's interesting how I think people who have immigrated 0:06:23.760 --> 0:06:27.560 from other cultures, from countries, they remember those smells and 0:06:27.600 --> 0:06:30.919 the food of their family, bringing their culture to this country. 0:06:30.920 --> 0:06:33.400 And how much richer we are because of it. Rye 0:06:33.400 --> 0:06:37.040 bread and of course caveats. It was cheaper back then, 0:06:37.279 --> 0:06:39.599 you could yeah wow. 0:06:40.000 --> 0:06:42.920 And when I first had a bit of money just spent, 0:06:42.960 --> 0:06:45.279 I would buy caviar and I never did drugs or 0:06:45.360 --> 0:06:48.359 drink girls. I was a caviart. I had had like 0:06:48.400 --> 0:06:51.440 a five hundred dollars a week addiction. And now it's 0:06:51.600 --> 0:06:53.920 so expensive. Back in the eighties, you could still get 0:06:53.920 --> 0:06:56.480 Iranian caviar, and I love cavia caviar. 0:06:57.080 --> 0:06:59.560 Yeah, And did your mother would she cook with you? 0:06:59.680 --> 0:07:00.560 Did you cook with her? 0:07:01.200 --> 0:07:03.440 She was just as I say, she wasn't fancy cooked, 0:07:03.600 --> 0:07:06.800 just very simple, very pleas we would like for her 0:07:06.960 --> 0:07:08.919 and me, I'm still like this today. A meal for 0:07:08.960 --> 0:07:13.000 me is I'll buy mushrooms, watercress, radishes, a piece of 0:07:13.040 --> 0:07:15.720 mozzarella and some strawberries, and that's a meal to me. 0:07:16.000 --> 0:07:17.440 Did you go to restaurants whatever? 0:07:17.680 --> 0:07:19.920 No, I couldn't afford it. You know, we'ld have nice 0:07:19.960 --> 0:07:22.640 picnics in the park and just fresh things and growing 0:07:22.640 --> 0:07:25.960 our vegetables. And no, we never ate out. 0:07:26.880 --> 0:07:29.560 And then do you remember your first when that kind 0:07:29.600 --> 0:07:30.320 of changed for you? 0:07:30.720 --> 0:07:33.840 Yeah, I was sixteen. I left school at sixteen and 0:07:33.960 --> 0:07:36.720 I went to Berlin as a dancer with a big 0:07:36.760 --> 0:07:42.520 group of wonderful fun people, and we used to eat 0:07:42.520 --> 0:07:44.520 out because we lived in I lived in a room 0:07:44.560 --> 0:07:46.560 with to other girls, and for some reason we used 0:07:46.600 --> 0:07:49.160 to go to an Italian restaurant in Berlin. And I 0:07:49.160 --> 0:07:53.280 remember that you have pizza Funghi a spaghetti cabinaras it 0:07:53.320 --> 0:07:56.320 was very very good, and that was glamorous to me. 0:07:56.560 --> 0:07:58.360 And have always have a bottle of leave for a 0:07:58.440 --> 0:08:01.800 milch with Italian food. But I remember that starting to 0:08:01.840 --> 0:08:02.760 eat out that way. 0:08:03.120 --> 0:08:05.760 And as a dancer, did you find there's a discipline 0:08:05.760 --> 0:08:08.240 that you had to have to eating? Did you find 0:08:08.280 --> 0:08:10.960 that you could perform if you'd had a night out 0:08:10.960 --> 0:08:13.200 the night before or that you know, no. 0:08:13.360 --> 0:08:15.200 Could We didn't eat till like two in the morning. 0:08:15.400 --> 0:08:17.120 This was crazy. We were like we used to go 0:08:17.200 --> 0:08:19.600 out after the show and come get inter ten in 0:08:19.640 --> 0:08:23.520 the morning. Oh yeah, we were pretty wild. But we 0:08:23.600 --> 0:08:26.000 had a wonderful girl with us, a dancer called Sarah 0:08:26.040 --> 0:08:29.040 Brown who went on to become a professional chef. I 0:08:29.080 --> 0:08:31.360 think she wrote books and had her own television programs 0:08:31.360 --> 0:08:33.120 here and she used to cook for us. So we 0:08:33.160 --> 0:08:35.640 had this amazing woman cooking for us. 0:08:35.679 --> 0:08:36.840 How did you live there? 0:08:37.040 --> 0:08:37.960 About four months? 0:08:38.000 --> 0:08:40.920 Five months? And was that your first real trip away? 0:08:41.040 --> 0:08:41.240 Yeah? 0:08:41.559 --> 0:08:42.600 From how Yeah? 0:08:42.720 --> 0:08:46.360 I loved it. Yeah, did you Berlin in the seventies. 0:08:48.880 --> 0:08:53.640 It was so sexy and fun and crazy and decadent, 0:08:53.800 --> 0:08:55.760 and I loved it. 0:09:04.120 --> 0:09:06.880 Leaving home. Do you remember your routine of sort of 0:09:07.360 --> 0:09:10.080 how you would work and then eat and cook. 0:09:09.960 --> 0:09:13.080 Or I never really lived on my own. I met 0:09:13.080 --> 0:09:15.360 somebody I was engaged when I was quite young. But 0:09:15.400 --> 0:09:18.040 if I did eat on my own, which I did 0:09:18.040 --> 0:09:20.480 because I liked this strange stuff as I keep going 0:09:20.520 --> 0:09:23.840 back to watercress, almonds, blueberries even then, just really simple 0:09:23.880 --> 0:09:27.520 sliced mushrooms, avocados, and it was hard getting avocados even 0:09:27.559 --> 0:09:29.360 I see to say with my friend in the East End, 0:09:29.400 --> 0:09:31.160 and you'd say to the green grows, so they're hello, 0:09:31.200 --> 0:09:32.199 do you have an avocado? 0:09:33.040 --> 0:09:33.520 Not walk it? 0:09:33.559 --> 0:09:36.120 When I was a Christmas love, not much call from 0:09:36.840 --> 0:09:40.280 some nice leaks. I was looking for an avocado. Really, 0:09:40.400 --> 0:09:44.920 no leaks, no avocados. Why one weakness that everybody always 0:09:44.960 --> 0:09:47.040 sold in England and they still do. It's bird's eyed 0:09:47.120 --> 0:09:51.240 chicken pie. I think they're about a pound ruthie and 0:09:51.280 --> 0:09:55.480 they're just it's something about the short cross pastry people. 0:09:55.960 --> 0:09:58.600 I know, famous chefs, English chefs talk about these bird's 0:09:58.600 --> 0:10:02.840 eyed chicken pies and they're delicious. There's nothing like one 0:10:02.880 --> 0:10:05.440 of those with some gravy on it and some Brussels sprouts. 0:10:05.480 --> 0:10:08.240 When you're cold in November and you come and I 0:10:08.240 --> 0:10:10.280 still like a bird's eye chicken pie and that's the 0:10:10.360 --> 0:10:13.440 sort of gosh, that's the craziest thing I eat normally 0:10:14.080 --> 0:10:17.679 simple organic. I guess my life started when I met 0:10:17.679 --> 0:10:24.680 my husband Alan, who you knew, and he really took 0:10:24.679 --> 0:10:27.800 me to fantastic He's took me to the Royal Crescent 0:10:27.880 --> 0:10:30.640 and bath, you know, and we had lobsters and we 0:10:30.679 --> 0:10:34.480 still have the caprice. That room was wonderful. There's photographs, 0:10:34.520 --> 0:10:38.720 some great food, interesting food places like the Horn of 0:10:38.800 --> 0:10:41.920 Plenty in Devon. There was always like people that had 0:10:42.480 --> 0:10:46.560 rest yeah, yes, yeah, And you'd go there and there'd 0:10:46.600 --> 0:10:48.880 be this wonderful old country house and a cat having 0:10:48.960 --> 0:10:51.360 kittens in the in the sort of front hallway who 0:10:51.400 --> 0:10:54.079 come in and they'd say that would find places where 0:10:54.080 --> 0:10:56.200 they'd say things like death needs a little nervous of 0:10:56.200 --> 0:11:00.560 her custards. You know, Yes, she's been terrible nervous about 0:11:00.559 --> 0:11:03.360 custards today. And you'd say the custard's marvelous, daf and 0:11:03.400 --> 0:11:05.400 you should say, oh, is it really? Yes, it is. 0:11:05.760 --> 0:11:08.520 And then I went to live in La with Alan. 0:11:09.160 --> 0:11:12.200 I really had lived in America for thirty years and 0:11:12.440 --> 0:11:16.079 Los Angeles was terrible for food. It was terrible. It's 0:11:16.120 --> 0:11:21.520 iceberg lettuce and burghers, and you know, just now it's wonderful. 0:11:21.520 --> 0:11:24.640 There's all sorts of organic markets and you know, farmers' markets. 0:11:24.640 --> 0:11:26.040 But in the ages it was terrible. It was like 0:11:26.120 --> 0:11:29.680 Vegas food and New York too. Yeah, it was like 0:11:29.760 --> 0:11:32.720 they'd have Italian ford, you wine red, you want white sauce, 0:11:32.800 --> 0:11:35.240 you want clams, you like egg plant? Why do you 0:11:35.280 --> 0:11:36.960 want darland? You want an egg plant? 0:11:37.320 --> 0:11:37.440 Poor? 0:11:37.440 --> 0:11:40.320 I'm a john. But now, of course, yeah, you know 0:11:40.480 --> 0:11:42.400 that food is wonderful. But yeah, it was all very like, 0:11:42.520 --> 0:11:43.720 you know, heavy sauces. 0:11:44.120 --> 0:11:46.440 But when you went to La were you working? What 0:11:46.520 --> 0:11:47.120 were you doing? 0:11:47.200 --> 0:11:47.360 Oh? 0:11:47.440 --> 0:11:51.040 Yes, I was pregnant and I had my daughter Mabel 0:11:51.120 --> 0:11:53.960 in eighty six, and then I did a television shows 0:11:54.000 --> 0:11:56.760 for a long time, and I would always spend the 0:11:56.800 --> 0:11:59.600 summers here and couldn't wait to get to We's got 0:11:59.600 --> 0:12:02.120 a sudy here a lot when the kids were small, 0:12:02.160 --> 0:12:04.040 because the Italians just love children. 0:12:04.440 --> 0:12:06.520 What about when you go to a restaurant with somebody, 0:12:06.600 --> 0:12:08.600 What do you look for in a restaurant? What do 0:12:08.640 --> 0:12:09.840 you like about a restaurant? 0:12:10.320 --> 0:12:14.480 I don't eat out a lot. Really. My daughter is 0:12:14.480 --> 0:12:17.120 a wonderful cook, and her and her husband Harry make 0:12:17.160 --> 0:12:22.640 wonderful things. They're all sorts. He'll make the best dispatcho 0:12:23.000 --> 0:12:26.240 in the world. It'll take him hours and there'll only 0:12:26.240 --> 0:12:28.840 be two cups, and you go, Harry, I could just 0:12:29.000 --> 0:12:33.760 eat this forever. My daughter's neighbor is Simon Hopkinson. And 0:12:34.200 --> 0:12:37.840 to have Simon Hoppey knock on your door and give 0:12:37.840 --> 0:12:41.680 you some salmon pattae and some gaspacho and some rhubarb crumble, 0:12:41.720 --> 0:12:43.520 we get very spoilt by him. 0:12:43.800 --> 0:12:47.200 You are very loved in the River Cafe because your 0:12:47.320 --> 0:12:50.080 foreign relationships. I've seen you. I've seen the way you are, 0:12:50.679 --> 0:12:52.440 you know, with the way to the way you have. 0:12:52.720 --> 0:12:54.400 You don't need to be their friend, but you are 0:12:54.440 --> 0:12:55.640 respectful on your kind. 0:12:55.800 --> 0:12:57.800 But there's some You've got some wonderful stuff that I've 0:12:57.840 --> 0:12:59.880 known over the years. And I like Bassam. I like 0:13:00.360 --> 0:13:04.240 teasing him about his trousers because he wears pink trousers. 0:13:04.320 --> 0:13:06.480 He wears yellow trousers, and I always say, you wear 0:13:06.600 --> 0:13:12.000 raspberry trousers. Pon, you know, Gilae start jumping around to 0:13:12.080 --> 0:13:14.440 Coldplay records and get a slap, you know, and we 0:13:14.520 --> 0:13:16.840 just do silly things. And you know, you know, I 0:13:16.880 --> 0:13:22.400 knew Rose a wonderful late great partner. I met Rose 0:13:22.440 --> 0:13:26.680 Gray in New York in the eighties and I remember 0:13:26.720 --> 0:13:30.160 going to Nell's Campbell, who's friend of mine, Australian knock 0:13:30.200 --> 0:13:34.439 at her nightclub and about three in the morning, she said, Darling, 0:13:34.559 --> 0:13:37.560 Litsky Row, are you hungry? And you think three in 0:13:37.600 --> 0:13:40.440 the morning, but yes, of course I am. Now, litzkit 0:13:40.520 --> 0:13:42.680 this is wonderful. Lady's going to make us something to eat. 0:13:43.280 --> 0:13:47.000 And Rose was so quiet, and she started bringing out 0:13:47.000 --> 0:13:52.760 these little samples of things that were so divine. I'm like, wow, Rose, amazing, 0:13:52.840 --> 0:13:54.960 and we just all sat and talked and you know, 0:13:55.320 --> 0:13:57.760 were saying those things like you should have your own 0:13:57.800 --> 0:14:00.480 restaurant here. You're brilliant. 0:14:01.440 --> 0:14:03.840 Think that's how it all started. She was with nellan 0:14:04.520 --> 0:14:08.800 it Nelts in New York, and then when Roe's decided 0:14:08.880 --> 0:14:12.360 to come back, that's when we started the River Cafe. 0:14:12.400 --> 0:14:13.920 I called her up and said, I think there's this 0:14:13.960 --> 0:14:16.080 little site in the middle of nowhere. She would go 0:14:16.120 --> 0:14:18.440 have a look, and we did, and the rest is 0:14:18.760 --> 0:14:21.480 kind of history. So we did that. She was just brilliant. 0:14:23.000 --> 0:14:25.240 There's been a lot of egos in the food business. 0:14:25.400 --> 0:14:29.040 I think that when I came into this profession, people 0:14:29.120 --> 0:14:32.320 warned me that it would be competitive, that people would 0:14:32.320 --> 0:14:35.600 be other chefs would be resentful that we were two 0:14:35.600 --> 0:14:40.800 women who didn't know very much, that we started from scratch, 0:14:40.880 --> 0:14:46.320 as it were, and I found it so kind and inclusive. 0:14:46.400 --> 0:14:49.080 And the people, I think the people who were starting then, 0:14:49.200 --> 0:14:53.200 the Jeremy Kings, the Sally Clark's, the Earlie Lee's, that 0:14:53.400 --> 0:14:57.400 Simon Hopkinson's were of a different We wanted to say 0:14:58.000 --> 0:15:00.520 we can do great food, we can do great atmosphere, 0:15:00.560 --> 0:15:03.520 and we can be respectful. You know. The idea of 0:15:03.560 --> 0:15:06.360 the old fashioned chef was something we did not want 0:15:06.360 --> 0:15:09.080 to be. And then when Rose died in two thousand 0:15:09.160 --> 0:15:12.720 and ten, it was staggering to see the support that 0:15:12.800 --> 0:15:16.720 I had. You know that suddenly a chef would arrive 0:15:16.880 --> 0:15:18.760 and you know, I say do you have time for 0:15:18.800 --> 0:15:21.920 a coffee, or a manager would come and say let's 0:15:21.920 --> 0:15:25.440 sit outside of a drink and somebody's accounts managers say 0:15:25.440 --> 0:15:28.160 do you need some help? Or Georgia looker, Telly, Jeremy 0:15:28.240 --> 0:15:30.120 King say do you need a recipe? I mean, it 0:15:30.160 --> 0:15:33.240 was very very supportive. So I think it hasn't been 0:15:33.320 --> 0:15:37.720 my experience of ego, you know, I'm sure it's there. 0:15:37.800 --> 0:15:39.800 But if you surround yourself, I'm sure it's the same 0:15:39.840 --> 0:15:43.280 thing in the theater. It's who you become friends with. 0:15:51.640 --> 0:15:54.200 Tell me about what you're working on, what is your. 0:15:55.560 --> 0:15:55.760 Well. 0:15:55.800 --> 0:15:58.840 I've had some nice things to do the last few years. 0:15:58.880 --> 0:16:01.480 I did Missus and mar A Come with Cape Blanchette 0:16:01.480 --> 0:16:04.760 that was on FX. Since that was all about I 0:16:04.840 --> 0:16:07.600 played Betty for a Dan, which is a wonderful person 0:16:07.680 --> 0:16:10.320 to get to be as sort of iconic American feminist, 0:16:10.400 --> 0:16:13.440 and I loved doing that. I was in Canada for 0:16:13.480 --> 0:16:16.400 like ten months. Doing that was a long shoot, so 0:16:16.480 --> 0:16:20.280 I spent a long time there and then well then 0:16:20.320 --> 0:16:23.440 this whole lockdown thing happened. I've done not doing my 0:16:23.480 --> 0:16:26.040 shows at the moment. I'm sixty one now, you know. 0:16:26.120 --> 0:16:28.880 I just not that I'm old or anything. I just 0:16:28.920 --> 0:16:31.600 want to do stuff that I want to do. I 0:16:31.640 --> 0:16:33.960 always see what comes up, you know. I love being 0:16:34.520 --> 0:16:37.840 in London, more near my daughter and my grandchildren. And 0:16:39.400 --> 0:16:42.880 I had a long marriage. I was married thirty years. 0:16:42.880 --> 0:16:45.320 My husband died seven years ago now, and that was 0:16:45.640 --> 0:16:50.760 really hard to become someone I'm you know, I didn't 0:16:50.760 --> 0:16:52.760 want to become really, I mean, I like the version 0:16:52.840 --> 0:16:55.360 I could be of myself with him. You saw him 0:16:55.640 --> 0:16:59.480 many times, Alan, and we had a wonderful life together, 0:16:59.520 --> 0:17:01.960 and we were together, and I've had to really adjust 0:17:02.920 --> 0:17:05.200 to being another version of myself. But I'm doing good. 0:17:05.359 --> 0:17:08.280 You're doing good, and I'm happy, and he'd be happy. 0:17:09.080 --> 0:17:13.679 He loved his food, Alan, I remember, I remember. 0:17:13.720 --> 0:17:15.680 I can close my eyes and see him right now. 0:17:16.160 --> 0:17:19.280 Yes, he loved it here. And we you know, we 0:17:19.320 --> 0:17:22.080 came here with the children when they were tiny, and 0:17:22.119 --> 0:17:24.280 they used to roll around while we were eating our food. 0:17:24.320 --> 0:17:26.200 It was always so great to bring the kids here. 0:17:26.760 --> 0:17:29.440 Maybeor had her thirtieth birthday here, you. 0:17:29.400 --> 0:17:31.960 Know, I think back to that birthday when you sang. 0:17:32.640 --> 0:17:34.600 And there are two things we can do. I would 0:17:34.640 --> 0:17:37.840 love you to tell me about your comfort food when 0:17:37.840 --> 0:17:40.880 you think of Alan, or you feel somehow less than 0:17:41.000 --> 0:17:44.560 hungry when sometimes just knew that bit of comfort. Is 0:17:44.600 --> 0:17:46.000 there a food that you would turn. 0:17:45.880 --> 0:17:48.600 To, well, I do like my chicken pie, my bird's 0:17:48.600 --> 0:17:50.560 eye chicken. I haven't had one of those in a while. 0:17:52.920 --> 0:17:54.359 What's my comfort food? 0:17:55.880 --> 0:18:02.679 I love chocolate. I love really good percent chocolate, but 0:18:02.720 --> 0:18:04.399 it has to be in the freezer. I put my 0:18:05.000 --> 0:18:08.199 chocolate in the freezer, and I break off one square 0:18:08.280 --> 0:18:12.879 every day, and I think it's very good for female brains. 0:18:13.320 --> 0:18:15.240 And I can eat a piece of dark chocolate and 0:18:15.240 --> 0:18:16.479 then I can write and write. 0:18:16.720 --> 0:18:18.159 Okay, well that's it. 0:18:18.280 --> 0:18:21.440 That's beautiful answer Why I love chocolate Nemesis. 0:18:22.280 --> 0:18:24.399 The chocolate Nemesis, so you can get the word is 0:18:24.440 --> 0:18:25.000 so funny. 0:18:25.200 --> 0:18:30.080 Maybe always goes Nemesis Nemesis, and everything goes like Marston's 0:18:30.080 --> 0:18:33.960 Gorse film, you know, when they're taking drugs and goodfellas Nemesis. 0:18:36.240 --> 0:18:39.840 It's ridiculous, Thank you, Jasey. The other thing we could 0:18:39.840 --> 0:18:42.720 do before we say goodbye and go have a piece 0:18:42.720 --> 0:18:46.080 of chocolate Nemesis is to sing a song. And would 0:18:46.119 --> 0:18:47.800 you like to sing your song? 0:18:47.920 --> 0:18:49.920 I think our listeners should now. I had a very 0:18:50.040 --> 0:18:53.160 very brief career as a pop singer in the early eighties. 0:18:53.200 --> 0:18:55.640 I had a wonderful song called they Don't Know About Us, 0:18:55.640 --> 0:18:58.880 written by the late great Kirsty McColl. So I sing 0:18:59.040 --> 0:19:03.159 sort of like Mini Mouse, You've taken Helius. I know 0:19:03.280 --> 0:19:05.480 you were so sweet and you rang me on and 0:19:05.520 --> 0:19:08.400 you said for your thirtieth And I said, would I sing? 0:19:08.520 --> 0:19:11.080 I thought, why would Ruth ask me to sing? I 0:19:11.160 --> 0:19:13.520 was so flattered, and I said, watched I sing, and 0:19:13.560 --> 0:19:15.359 you went, do you know the song I liked? You 0:19:15.400 --> 0:19:19.840 were on the phone, you went, It's very clear our 0:19:19.880 --> 0:19:24.840 love is here to stay, not for you. 0:19:26.880 --> 0:19:33.800 Whatever, and the day, the radio and the telephone and 0:19:33.840 --> 0:19:38.520 the movies that we know may just be passing fancies, 0:19:38.880 --> 0:19:44.520 and in time may go. But oh, my dear, our 0:19:44.600 --> 0:19:48.720 love is here to stay together. 0:19:49.040 --> 0:19:51.640 Weird going a. 0:19:51.680 --> 0:19:55.159 Long long way in time. 0:19:56.640 --> 0:19:58.240 Hi, rockies may crumble. 0:19:59.119 --> 0:20:03.720 You brought him tumble. They're only made of clay. 0:20:04.119 --> 0:20:11.120 But oh is here to stay. 0:20:12.040 --> 0:20:21.280 I love the River cathe and we love you. Tersay allman, 0:20:21.760 --> 0:20:22.320 thank you. 0:20:23.600 --> 0:20:26.359 Very much, so lovey to do this in path. 0:20:34.960 --> 0:20:38.040 This holiday season. If you can't come to the River Cafe, 0:20:38.320 --> 0:20:41.680 the River Cafe will come to you. Our beautiful gift 0:20:41.720 --> 0:20:45.119 boxes are full of ingredients we cook with and design 0:20:45.240 --> 0:20:48.840 objects we have in our homes. River Cafe olive oil, 0:20:48.960 --> 0:20:53.760 Tuscan chocolates, Venetian glasses of Florentine, Christmas cake made in 0:20:53.800 --> 0:20:58.399 our pastry kitchen and more. We ship them everywhere. To 0:20:58.480 --> 0:21:01.399 find out more or to play us your order, visit 0:21:01.720 --> 0:21:06.200 shop Therivercafe dot co dot Ukka. 0:21:08.000 --> 0:21:10.840 River Cafe Table four is a production of iHeartRadio and 0:21:10.880 --> 0:21:16.080 Adamized Studios. For more podcasts from iHeartRadio, visit the iHeartRadio app, 0:21:16.240 --> 0:21:19.360 Apple Podcasts, or wherever you listen to your favorite shows.