Episode 363: Breakfast Special 2021

By listener request, we have done a new breakfast special to explain what we’re eating in the morning now as opposed to when we made our first breakfast special in 2016.

Episode 362: Eggplant Parm, Crispy Mushrooms, and the Freezer

This week, in food news: I’ve Been a Waiter for Almost 35 Years and I’m Proud of It

In our “What’s for Dinner?” segment, Marisa’s got baked eggplant parm with tofu ricotta

In our “How’d you Make That?” segment, Joy is making crispy mushrooms.

We talk about all the old and new ways we use our freezer space these days.

And in What We’re Loving, it’s Pizza Plus in South Philly.

Episode 361: Butter Chickpeas, Walnut Lentil Pate, and Celebratory Food

In food news this week, Epicurious quits beef. (Here’s that article Joy wrote about regenerative cattle ranching that she mentioned.)

In our What’s for Dinner? segment, Marisa is cooking up butter chickpeas.

In our How’d You Make That? segment, Joy’s got walnut lentil pate.

In our Wildcard segment we talk about this month’s food celebrations: Mother’s Day and Marisa’s and Joy’s birthdays.

And in What We’re Loving, it’s asparagus.

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REPEAT: Breakfast Special

Hi friends! Life got the best of us this week and we weren’t able to record a new episode for you. So we’re throwing back to the past and repeating the breakfast episode we first recorded in 2016 (we need to redo this topic, because our breakfasts have changed A LOT).

We hope you enjoy this throwback and we’ll see you next week with a fresh show.