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.
Up first this week isn’t a dose of food news, but instead is a conversation about where we’ve been lately. Between Marisa’s book tour schedule, the cold we passed back and forth, and some family stuff, we weren’t able to find time to record in May. But now we’re back and hope to be for some time to come!
In What’s for Dinner, we talked turkey. Meatloaf, that is. It was one of the things that Marisa made to leave behind for Scott when she dashed through town and never fails her. One interesting difference between Joy and Marisa’s meatloaf techniques is that Joy always bakes hers on a cookie sheet, while Marisa is devoted to a loaf pan.
In How Do You Make That, Joy walks us through the slightly sweet but decidedly savory Japanese rolled omelet that she’s been making on repeat lately. The recipe comes from Melissa Clark’s Dinner: Changing the Game (which is also the Edible Communities book club pick for June!).
We were both recently in Santa Fe for a conference and shared some of our food experiences from that trip.
And finally, in what we’re loving, Marisa has a weird one. She’s really digging watered down fruit juice. It’s probably a pregnancy thing (because fizzy water gives her heartburn, she’s using plain water), but they are really hitting the spot these days.
In our What’s For Dinner segment, Marisa talks through the recipe for braised chicken, green peppers, onions and tomatoes that she made recently. It’s one her mom used to make and tasted like childhood to her.
In How’d You Make That, Joy shares a roasted lemon relish she made recently as a way of using up some organic lemons that were going south.
Then we talked about making treats and other kitchen staples to stock the freezer.
Finally, in What We’re Loving, it’s all about ranch dressing.
For our food news segment, we talked about this piece that ran in the LA Times recently, about recipe testing, test kitchens, and all those recipes floating out there on the internet.
We talked about the art of intentional leftovers. This can be as simple as a pot of soup designed to last a couple of nights, or those nights when you cook some elements that will get transformed in future meals.
With summer nearly here, we shared our picnic tips and confessed that we fantasize about picnicking more often than we actually picnic.
At the start of the year we launched a Cookbook Club and after nearly six months in, we’ve discovered that one book a month is too much for us. From here on out, we’re going to feature one book every two months. This leaves us with just three books left for 2016, which will be My Kitchen in Rome (summer), Vegetable Literacy (fall), Choosing Sides (holidays).
Finally, we talked about strawberries (which are finally in season) and shared some of our favorite things to do with the sweet berries.