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This week, in food news: You’ll need a plan for Thanksgiving. Here are 4 ways to do it, via the Philadelphia Inquirer.
In What’s for Dinner? this week, Marisa’s baking potatoes.
In How’d You Make That? this week, we’re covering a timely topic: cranberry sauce.
In our wildcard segment, we talk about the latest round of COVID restrictions.
And in What We’re Loving, Joy is enjoying that this year’s GOOP gift guide features a German Grain Flaker Dan bought several months ago. Here’s Stephen Colbert making fun of it.
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6 thoughts on “Episode 340: Baked Potatoes, Cranberry Sauce, and Safer at Home the Sequel”
I just got back from my morning walk. Thank you for making me laugh out loud with the story about Colbert/Goop/the oat flaker!
I discovered a good way to sweeten cranberry sauce slightly while making it several times a year for my son: a good dollop (maybe quarter cup?) of jam/jelly/preserves. Raspberry is great and orange marmalade makes a ton of sense, too.
Happy Thanksgiving to you and your families!
That’s a brilliant idea. I can’t believe it never occurred to me to take jam and use that as part of cranberry sauce!
I loved hearing about Gwyneth Paltrow and the grain flaker! I just love your podcast and look forward to it every week.
Thank you Karen!
Thank you for your podcast- which I discovered only recently -so glad to have found you in these isolating times!
Joy, since you love hummus so much, I thought I would share a variation on the original recipe, and one that I learned from my Armenian grandmother: replace one part of garbanzos with one part of roasted and pureed pumpkin (or canned pumpkin) and decorate with sumac, roasted pumpkin seeds and sesame seeds for a tasty holiday treat.
Catarina, that sounds absolutely delicious! Thanks for the idea!