November 27, 2025 • 13 mins
Happy Thanksgiving! Teri, Andrea and Emerson swap their most beloved Thanksgiving traditions while reflecting on how Desperate Housewives has shaped their lives. From duck-fat secrets to tender cast and family moments and favorite recipes, you're invited for a cozy celebration of comfort and community. And, jump to @desperatelydevotedpodcast for the scrumptious pie and banana bread recipes our hosts bring to their holiday.
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Episode Transcript
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Speaker 1 (00:00):
Welcome to desperately devoted Join us as we explore the
human experience through the lens of the iconic show Desperate Housewives.
Speaker 2 (00:07):
I'm Terry Hatcher, I'm Andrea Bowen, and I'm a Merson.
Speaker 3 (00:10):
Tanni, Josh, you guys. Okay, it's Thanksgiving. I love Thanksgiving.
Speaker 1 (00:16):
Where does it rank for you in terms of your
favorite holidays? Is it like really top three?
Speaker 3 (00:19):
Oh?
Speaker 4 (00:20):
Yeah, I think it's top three.
Speaker 3 (00:21):
And I have to say I feel I feel morally
complicated about it because of what it represents, okay, in
America's history. But I love the now in our present day,
the carved out time to really sit down, carved it's
unintended with the Turkey, to really sit down and think
(00:41):
about what we are grateful for and reflect. Also, I
think I just I love November. I love Autumn. I
love when the leaves change colors. And I think in
this season of change and reflection, to get to gather
around a meal and share community that isn't like based
around getting gifts or giving gifts. It's more about the
(01:02):
gift of being present and having a meal together.
Speaker 4 (01:05):
And I just think it's really special.
Speaker 5 (01:06):
Well, I think when you're on a show like Desperate Housewives,
and holidays come around, you're just thankful to have a
couple days off.
Speaker 1 (01:13):
Yeah, that's true. Actually, I was just thinking about how
a huge part of my Thanksgiving is waking up and
watching the Thanksgiving Day Parade, which I am lucky enough
to say I got to perform on when I was
a seven year old. I was doing Sound of Music
at the time, and they had us on a float.
We had a Sound of Music float, and you know,
(01:34):
we stopped right in front of Macy's and Harold Square
and we performed. It was freezing, it was like record
breaking winter that year, and people who had lined up,
they line up at like three in the morning were
tossing us those handwarmers to tuck into our gloves because
it was a bunch of kids on a float and
we were up early. And yeah, but I'm with you, Emerson.
I love what Thanksgiving has become now, and I love,
(01:56):
obviously the chance to express gratitude. I will be expressing
gratitude for both of you, and for this podcast, and
for I have to say, for Desperate Housewives. When I
think of the role that Desperate Housewives has actually played
in my life. Here I sit twenty one years after
getting that job with Terry, who has been in my
(02:17):
life for so long and in such a powerful, beautiful,
special way, and Emerson, who I've gotten to watch grow
up and grow up alongside of in a weird series
of events. It brought me my husband, you know, I
mean really yeah, the show has just so much has
brought me so much emotional, enriching wealth, and I feel
(02:39):
super grateful for it. And so it's a.
Speaker 5 (02:42):
Good, you know, thing to reflect on that. Like sometimes
when you're in something, you don't realize how great it
is and you get like twenty years later and you
look back and you think, wow, that was a pretty
amazing opportunity and you can see all the things that
it afforded you, you know, personally and experience wise and
(03:04):
all of that. I love Thanksgiving also. We will be
going around the table and everybody always says like what
they're grateful for, whether it's that year or just like
in the moment. But the other reason I love it
is because of the food. Because you know, I show
people I love them through food. I'm sure there's been
plenty of times, as James Denton mentioned, and I think
(03:24):
Richard Bergie mentioned it that I would bring food to set.
I would bring banana bread to set. That was always
a classic for me.
Speaker 4 (03:31):
You make your great banana bread.
Speaker 5 (03:32):
Thank you very much, honey. I'm it's it's one of
the great foods. Not necessarily a Thanksgiving food, but it is.
It's a it's an anti food waste food. So like
when your bananas start to turn brown, instead of throwing
them away, you peel them and you freeze them, and
so then you have a bunch of basically like frozen
(03:53):
bananas that can also second as a pretty significant weapon
if anything ever happens in your household.
Speaker 1 (04:00):
Speaking of brown food, I feel like Thanksgiving tables often
feature a lot of what they call brown food.
Speaker 3 (04:05):
Well, that's because the leaves have changed colors and everything
is brown.
Speaker 1 (04:09):
That's true, it's a very brown season. But I as
a fellow person who loves to host and cook and entertain,
I bet you have some great Thanksgiving recipes or tips
tricks on hosting around Thanksgiving.
Speaker 2 (04:21):
You care well.
Speaker 5 (04:22):
My biggest trick is time sheets. When I went to
cooking school at the Court on Blue, that was the
biggest tool that I learned was time sheets. So when
you come to my kitchen on a big holiday event,
you will see taped to all the walls. You know,
eleven oh five, this happens, eleven sixteen, this happens, you know.
Speaker 2 (04:44):
And so I have that tip.
Speaker 5 (04:45):
I also have the prep tip, which is just like
before your day starts the day before, get everything measured,
get everything chopped, get everything like sorted, so that that
is all ready to go.
Speaker 2 (04:58):
My two big dishes that I have found, I.
Speaker 4 (05:00):
Was gonna say, wait, just to jump in.
Speaker 3 (05:02):
Yes, I think your third tip that I have to
throw in as someone who stands there with you and
does all of the prep the day before. My mom's
third Thanksgiving tip should be duck fat. Oh yeah, she
cooks everything in duck fat. There's duck fat in the stuffing,
there's duck fat under the skin of the turkey. And
the night before we buy a bunch of duck breasts
(05:24):
and we render out the duck fat ourselves, and so
it's fresh the next day to use for while you're
cooking and basting and in place of butter in a
lot of places. And then the best part is we
get to duck breast the night before Thanksgiving that we
normally eat with our hands standing around the kitchen island
watching a movie.
Speaker 5 (05:42):
Such a beautiful I didn't intend to tell this, but
it is just such a beautiful memory last year specifically, so,
my dad has dementia, and you never know with that,
like what his ability to sort of stay in the
present moment is going to be, what kind of memories
he's going to hang on to. But for my whole life,
(06:02):
he would make a pecan pie at Thanksgiving and he
learned to do that from his mother in Oklahoma, and
so he has very, very heart rooted memories of pecan pie.
And so last year, Emerson and I asked him, could
we bring you over and the three of us Emerson
can help you make the pecan pie while my mom's
doing all the rendering of the duck fat and all
(06:24):
the other preparations. And he didn't quite remember everything. You
helped him through it, right.
Speaker 3 (06:29):
Well, yes, but the good news is the recipe that
his mom has been making since the thirties.
Speaker 2 (06:35):
Yeah, is the.
Speaker 3 (06:36):
Recipe from the Kara Syrup on the back of the
Karrosyru classic jar. I mean, we're not a fancy household
at all. So yes, he didn't remember it all, but
there was Kyr.
Speaker 1 (06:47):
Just don't have to be fancified. They are just good.
Speaker 5 (06:49):
And so they Grandpa and Emerson made the pecan pie together,
and I was doing the duck breast, and then at
the end of it, we all like when the pie
was done, we sat down at the table and we
and we just like you know, picked it out of
the pan basically like I slice.
Speaker 2 (07:04):
Because I don't.
Speaker 5 (07:04):
Sometimes I'll use some of the duck breast in the stuffing,
but mostly she's right, it's about the fat.
Speaker 2 (07:09):
So that's what I was going to say.
Speaker 5 (07:11):
For the turkey. I brine my turkey. I totally ripped
off Martha Stewart's Brian, so look that up. It's a
wet Brian. But I use really good wine. That's my trick.
I don't skimp on the wine. I've always heard that actually,
when you use your wine and cooking, sometimes people think like, oh,
I'll just use this shitty wine that I wouldn't drink
(07:31):
in my cooking.
Speaker 2 (07:32):
But it's the opposite.
Speaker 5 (07:34):
You don't want to use wine that you wouldn't want
to be drinking. So I use a good wine in
my Brian. I probably add like a few I might
add juniper berries to my Brian. I'm not sure Martha
does that, but anything Martha is great, by the way.
So I do brin my turkey. Then I also do
take it out and let it get to room temp
and dry it really well.
Speaker 2 (07:53):
And then I also stuff a bunch of duck fat
under the skin.
Speaker 4 (07:57):
So that's I'm salivating.
Speaker 2 (07:59):
Yeah, that's kind of my thing with that.
Speaker 5 (08:01):
My stuffing that I love that I think are things
that I've sort of originated. I chop up very finely.
I use chestnuts in there, I use churizzo, I use pears,
and I find that combination of heat and sweet. I'm
always like, I'm not afraid of a little bit of
fruit together with a meat protein. I think that that
(08:25):
can really lend itself to great flavor.
Speaker 3 (08:35):
Another one of the big stuffing tips in our house
that has kind of fallen as being my responsibility because
I live near one of our favorite bakeries, in La Bread.
Speaker 4 (08:45):
Lounge, which is downtown.
Speaker 3 (08:47):
I will pick up a few days before Thanksgiving a
bunch of fresh sour dough and whole wheat loaves, and
then I will cube them all and we make our
stuffing breadcrumbs from scratch. As we cut them up into
little cubes and put nice olive oil and.
Speaker 2 (09:03):
Roast, and so you should peper house.
Speaker 5 (09:05):
There's like cookie sheets all over all the different room
tables with bread right, it's cookie sheets covered with bread head.
Speaker 3 (09:16):
I do think the fresh the fresh creutons that you
make yourself do make a huge difference, but you ultimately
go to put.
Speaker 5 (09:22):
It in the stuff and they don't have all the
crappy levels of like salt and stuff that you get
in the box thing.
Speaker 1 (09:27):
I have a new addition to my every year I
must make list for Thanksgiving, which is a salty maple pie.
It's a custard based pie. It is from a bakery
in Detroit called Sister Pie. And it is now requested
every year that I make this pie, and I think
it will be until until I die. I think I
(09:48):
will make it every year because it is that good.
It's that great combination of because it's salty and it's
and it's maple y.
Speaker 2 (09:56):
That sounds amazing. It is.
Speaker 1 (09:57):
It really is so good and so now that we.
Speaker 2 (09:59):
Have so close to each other, just don't mind me
if you hear.
Speaker 1 (10:07):
On your door show thanks amazing, and it sounds like
we have much to be grateful for and delicious meals
in our future.
Speaker 2 (10:18):
And you know, it's a funny thing.
Speaker 5 (10:20):
I don't really remember ever celebrating Thanksgiving necessarily as part
of Desperate Housewives, and I'm not sure if it's just
because I don't remember things, which is I totally own
that I don't remember anything, but I feel like there
was at least a thing at the beginning. And tell
me if this feels familiar to you, that we tried
(10:41):
to stay away from weather and seasons because Mark's idea
was that with steria, Lane was just everywhere and nowhere
at the same time, and so I think eventually we
got it whittled down to the Eagle State, but that
wasn't for a while. I think you're right there was,
(11:01):
and the things like the tornadoes and the big disasters,
those didn't happen until later seasons like initially.
Speaker 4 (11:09):
And those could happen anytime of year.
Speaker 1 (11:11):
Yes, that's true, but I know the same day, the
same client get the same weather.
Speaker 5 (11:16):
So I don't really remember the character celebrating Thanksgiving.
Speaker 2 (11:19):
But there was that episode.
Speaker 5 (11:21):
Where where Brie pretends for it to be Christmas for
Zach and then I made that yam recipe.
Speaker 2 (11:30):
You guys need to go look that up.
Speaker 5 (11:32):
If you didn't look up my yam video, go to
my Instagram, because that is a highlight dish. And the
secret there is wrapping each yam individually in foil, baking
it at four hundred until the sugar juices turned brown
and begin to bubble out of the cracks of the foil,
and then you take it out and you sort of
(11:53):
like just scoop all that down into the bowl and
you get all that caramelized sugar.
Speaker 2 (11:59):
That's the trick.
Speaker 1 (11:59):
I'm officially too pregnant to listen to that type of
luscious description of food. It is just someone find me
something to eat.
Speaker 4 (12:08):
Well, I'm gonna say, I fear me.
Speaker 3 (12:09):
It's normally my job just scoop out those yams and
then I'm left with all these amazing caramelized dam skins
that I'm just like eating.
Speaker 4 (12:17):
You go the rest of the preps.
Speaker 3 (12:19):
Okay, wait, is there a Thanksgiving dish that you hate?
Speaker 4 (12:23):
Like hot take? Don't put this on my Thanksgiving too.
Speaker 1 (12:25):
I mean, I hate to say this now after everything
we've discussed, but I am not a huge stuffing person.
I'm sorry to break your heart.
Speaker 5 (12:34):
True.
Speaker 2 (12:36):
Problem, but you could change your mind okay, choun.
Speaker 5 (12:39):
So many things I could say with the word stuff
that sound wrong, so I'm not going to do.
Speaker 4 (12:43):
It, and she will do all of them to change
your mind.
Speaker 1 (12:45):
What about you, quick?
Speaker 3 (12:46):
Oh gosh, Okay, Honestly, I am not a big I
know we just said the great candy jams, but I
am not a big yams.
Speaker 4 (12:52):
With the marshmallow on top. It's like too sweet for me.
Speaker 3 (12:55):
I am a big stuffing girl, bravy on everything like
savory savory.
Speaker 1 (12:59):
So do you have any just absolute nose on the Thanksgiving?
Speaker 5 (13:04):
My no is not having three servings of everything, so
that's great.
Speaker 2 (13:11):
I have no nose. I have no nose. I have
like I have.
Speaker 5 (13:15):
I wish you could just wheelbarrow me to bed at
the end of it because I'm so full and so
happy and so full of gratitude. So no I've got
I've got no news. I eat everything.
Speaker 3 (13:25):
Yeah, well, I love that. I am so.
Speaker 4 (13:28):
Excited to eat so much this Thanksgiving.
Speaker 5 (13:31):
And I am grateful for both of you. I'm grateful
that we've had this opportunity to do this podcast and
to share with our listeners, and we wish everybody a
happy Thanksgiving and hit us up if you need more
food tricks, because I think we've got them, and we'll
see you next week.
Speaker 4 (13:47):
Because as always, we are desperately devoted to you.
Welcome to desperately devoted Join us as we explore the
human experience through the lens of the iconic show Desperate Housewives.
Speaker 2 (00:07):
I'm Terry Hatcher, I'm Andrea Bowen, and I'm a Merson.
Speaker 3 (00:10):
Tanni, Josh, you guys. Okay, it's Thanksgiving. I love Thanksgiving.
Speaker 1 (00:16):
Where does it rank for you in terms of your
favorite holidays? Is it like really top three?
Speaker 3 (00:19):
Oh?
Speaker 4 (00:20):
Yeah, I think it's top three.
Speaker 3 (00:21):
And I have to say I feel I feel morally
complicated about it because of what it represents, okay, in
America's history. But I love the now in our present day,
the carved out time to really sit down, carved it's
unintended with the Turkey, to really sit down and think
(00:41):
about what we are grateful for and reflect. Also, I
think I just I love November. I love Autumn. I
love when the leaves change colors. And I think in
this season of change and reflection, to get to gather
around a meal and share community that isn't like based
around getting gifts or giving gifts. It's more about the
(01:02):
gift of being present and having a meal together.
Speaker 4 (01:05):
And I just think it's really special.
Speaker 5 (01:06):
Well, I think when you're on a show like Desperate Housewives,
and holidays come around, you're just thankful to have a
couple days off.
Speaker 1 (01:13):
Yeah, that's true. Actually, I was just thinking about how
a huge part of my Thanksgiving is waking up and
watching the Thanksgiving Day Parade, which I am lucky enough
to say I got to perform on when I was
a seven year old. I was doing Sound of Music
at the time, and they had us on a float.
We had a Sound of Music float, and you know,
(01:34):
we stopped right in front of Macy's and Harold Square
and we performed. It was freezing, it was like record
breaking winter that year, and people who had lined up,
they line up at like three in the morning were
tossing us those handwarmers to tuck into our gloves because
it was a bunch of kids on a float and
we were up early. And yeah, but I'm with you, Emerson.
I love what Thanksgiving has become now, and I love,
(01:56):
obviously the chance to express gratitude. I will be expressing
gratitude for both of you, and for this podcast, and
for I have to say, for Desperate Housewives. When I
think of the role that Desperate Housewives has actually played
in my life. Here I sit twenty one years after
getting that job with Terry, who has been in my
(02:17):
life for so long and in such a powerful, beautiful,
special way, and Emerson, who I've gotten to watch grow
up and grow up alongside of in a weird series
of events. It brought me my husband, you know, I
mean really yeah, the show has just so much has
brought me so much emotional, enriching wealth, and I feel
(02:39):
super grateful for it. And so it's a.
Speaker 5 (02:42):
Good, you know, thing to reflect on that. Like sometimes
when you're in something, you don't realize how great it
is and you get like twenty years later and you
look back and you think, wow, that was a pretty
amazing opportunity and you can see all the things that
it afforded you, you know, personally and experience wise and
(03:04):
all of that. I love Thanksgiving also. We will be
going around the table and everybody always says like what
they're grateful for, whether it's that year or just like
in the moment. But the other reason I love it
is because of the food. Because you know, I show
people I love them through food. I'm sure there's been
plenty of times, as James Denton mentioned, and I think
(03:24):
Richard Bergie mentioned it that I would bring food to set.
I would bring banana bread to set. That was always
a classic for me.
Speaker 4 (03:31):
You make your great banana bread.
Speaker 5 (03:32):
Thank you very much, honey. I'm it's it's one of
the great foods. Not necessarily a Thanksgiving food, but it is.
It's a it's an anti food waste food. So like
when your bananas start to turn brown, instead of throwing
them away, you peel them and you freeze them, and
so then you have a bunch of basically like frozen
(03:53):
bananas that can also second as a pretty significant weapon
if anything ever happens in your household.
Speaker 1 (04:00):
Speaking of brown food, I feel like Thanksgiving tables often
feature a lot of what they call brown food.
Speaker 3 (04:05):
Well, that's because the leaves have changed colors and everything
is brown.
Speaker 1 (04:09):
That's true, it's a very brown season. But I as
a fellow person who loves to host and cook and entertain,
I bet you have some great Thanksgiving recipes or tips
tricks on hosting around Thanksgiving.
Speaker 2 (04:21):
You care well.
Speaker 5 (04:22):
My biggest trick is time sheets. When I went to
cooking school at the Court on Blue, that was the
biggest tool that I learned was time sheets. So when
you come to my kitchen on a big holiday event,
you will see taped to all the walls. You know,
eleven oh five, this happens, eleven sixteen, this happens, you know.
Speaker 2 (04:44):
And so I have that tip.
Speaker 5 (04:45):
I also have the prep tip, which is just like
before your day starts the day before, get everything measured,
get everything chopped, get everything like sorted, so that that
is all ready to go.
Speaker 2 (04:58):
My two big dishes that I have found, I.
Speaker 4 (05:00):
Was gonna say, wait, just to jump in.
Speaker 3 (05:02):
Yes, I think your third tip that I have to
throw in as someone who stands there with you and
does all of the prep the day before. My mom's
third Thanksgiving tip should be duck fat. Oh yeah, she
cooks everything in duck fat. There's duck fat in the stuffing,
there's duck fat under the skin of the turkey. And
the night before we buy a bunch of duck breasts
(05:24):
and we render out the duck fat ourselves, and so
it's fresh the next day to use for while you're
cooking and basting and in place of butter in a
lot of places. And then the best part is we
get to duck breast the night before Thanksgiving that we
normally eat with our hands standing around the kitchen island
watching a movie.
Speaker 5 (05:42):
Such a beautiful I didn't intend to tell this, but
it is just such a beautiful memory last year specifically, so,
my dad has dementia, and you never know with that,
like what his ability to sort of stay in the
present moment is going to be, what kind of memories
he's going to hang on to. But for my whole life,
(06:02):
he would make a pecan pie at Thanksgiving and he
learned to do that from his mother in Oklahoma, and
so he has very, very heart rooted memories of pecan pie.
And so last year, Emerson and I asked him, could
we bring you over and the three of us Emerson
can help you make the pecan pie while my mom's
doing all the rendering of the duck fat and all
(06:24):
the other preparations. And he didn't quite remember everything. You
helped him through it, right.
Speaker 3 (06:29):
Well, yes, but the good news is the recipe that
his mom has been making since the thirties.
Speaker 2 (06:35):
Yeah, is the.
Speaker 3 (06:36):
Recipe from the Kara Syrup on the back of the
Karrosyru classic jar. I mean, we're not a fancy household
at all. So yes, he didn't remember it all, but
there was Kyr.
Speaker 1 (06:47):
Just don't have to be fancified. They are just good.
Speaker 5 (06:49):
And so they Grandpa and Emerson made the pecan pie together,
and I was doing the duck breast, and then at
the end of it, we all like when the pie
was done, we sat down at the table and we
and we just like you know, picked it out of
the pan basically like I slice.
Speaker 2 (07:04):
Because I don't.
Speaker 5 (07:04):
Sometimes I'll use some of the duck breast in the stuffing,
but mostly she's right, it's about the fat.
Speaker 2 (07:09):
So that's what I was going to say.
Speaker 5 (07:11):
For the turkey. I brine my turkey. I totally ripped
off Martha Stewart's Brian, so look that up. It's a
wet Brian. But I use really good wine. That's my trick.
I don't skimp on the wine. I've always heard that actually,
when you use your wine and cooking, sometimes people think like, oh,
I'll just use this shitty wine that I wouldn't drink
(07:31):
in my cooking.
Speaker 2 (07:32):
But it's the opposite.
Speaker 5 (07:34):
You don't want to use wine that you wouldn't want
to be drinking. So I use a good wine in
my Brian. I probably add like a few I might
add juniper berries to my Brian. I'm not sure Martha
does that, but anything Martha is great, by the way.
So I do brin my turkey. Then I also do
take it out and let it get to room temp
and dry it really well.
Speaker 2 (07:53):
And then I also stuff a bunch of duck fat
under the skin.
Speaker 4 (07:57):
So that's I'm salivating.
Speaker 2 (07:59):
Yeah, that's kind of my thing with that.
Speaker 5 (08:01):
My stuffing that I love that I think are things
that I've sort of originated. I chop up very finely.
I use chestnuts in there, I use churizzo, I use pears,
and I find that combination of heat and sweet. I'm
always like, I'm not afraid of a little bit of
fruit together with a meat protein. I think that that
(08:25):
can really lend itself to great flavor.
Speaker 3 (08:35):
Another one of the big stuffing tips in our house
that has kind of fallen as being my responsibility because
I live near one of our favorite bakeries, in La Bread.
Speaker 4 (08:45):
Lounge, which is downtown.
Speaker 3 (08:47):
I will pick up a few days before Thanksgiving a
bunch of fresh sour dough and whole wheat loaves, and
then I will cube them all and we make our
stuffing breadcrumbs from scratch. As we cut them up into
little cubes and put nice olive oil and.
Speaker 2 (09:03):
Roast, and so you should peper house.
Speaker 5 (09:05):
There's like cookie sheets all over all the different room
tables with bread right, it's cookie sheets covered with bread head.
Speaker 3 (09:16):
I do think the fresh the fresh creutons that you
make yourself do make a huge difference, but you ultimately
go to put.
Speaker 5 (09:22):
It in the stuff and they don't have all the
crappy levels of like salt and stuff that you get
in the box thing.
Speaker 1 (09:27):
I have a new addition to my every year I
must make list for Thanksgiving, which is a salty maple pie.
It's a custard based pie. It is from a bakery
in Detroit called Sister Pie. And it is now requested
every year that I make this pie, and I think
it will be until until I die. I think I
(09:48):
will make it every year because it is that good.
It's that great combination of because it's salty and it's
and it's maple y.
Speaker 2 (09:56):
That sounds amazing. It is.
Speaker 1 (09:57):
It really is so good and so now that we.
Speaker 2 (09:59):
Have so close to each other, just don't mind me
if you hear.
Speaker 1 (10:07):
On your door show thanks amazing, and it sounds like
we have much to be grateful for and delicious meals
in our future.
Speaker 2 (10:18):
And you know, it's a funny thing.
Speaker 5 (10:20):
I don't really remember ever celebrating Thanksgiving necessarily as part
of Desperate Housewives, and I'm not sure if it's just
because I don't remember things, which is I totally own
that I don't remember anything, but I feel like there
was at least a thing at the beginning. And tell
me if this feels familiar to you, that we tried
(10:41):
to stay away from weather and seasons because Mark's idea
was that with steria, Lane was just everywhere and nowhere
at the same time, and so I think eventually we
got it whittled down to the Eagle State, but that
wasn't for a while. I think you're right there was,
(11:01):
and the things like the tornadoes and the big disasters,
those didn't happen until later seasons like initially.
Speaker 4 (11:09):
And those could happen anytime of year.
Speaker 1 (11:11):
Yes, that's true, but I know the same day, the
same client get the same weather.
Speaker 5 (11:16):
So I don't really remember the character celebrating Thanksgiving.
Speaker 2 (11:19):
But there was that episode.
Speaker 5 (11:21):
Where where Brie pretends for it to be Christmas for
Zach and then I made that yam recipe.
Speaker 2 (11:30):
You guys need to go look that up.
Speaker 5 (11:32):
If you didn't look up my yam video, go to
my Instagram, because that is a highlight dish. And the
secret there is wrapping each yam individually in foil, baking
it at four hundred until the sugar juices turned brown
and begin to bubble out of the cracks of the foil,
and then you take it out and you sort of
(11:53):
like just scoop all that down into the bowl and
you get all that caramelized sugar.
Speaker 2 (11:59):
That's the trick.
Speaker 1 (11:59):
I'm officially too pregnant to listen to that type of
luscious description of food. It is just someone find me
something to eat.
Speaker 4 (12:08):
Well, I'm gonna say, I fear me.
Speaker 3 (12:09):
It's normally my job just scoop out those yams and
then I'm left with all these amazing caramelized dam skins
that I'm just like eating.
Speaker 4 (12:17):
You go the rest of the preps.
Speaker 3 (12:19):
Okay, wait, is there a Thanksgiving dish that you hate?
Speaker 4 (12:23):
Like hot take? Don't put this on my Thanksgiving too.
Speaker 1 (12:25):
I mean, I hate to say this now after everything
we've discussed, but I am not a huge stuffing person.
I'm sorry to break your heart.
Speaker 5 (12:34):
True.
Speaker 2 (12:36):
Problem, but you could change your mind okay, choun.
Speaker 5 (12:39):
So many things I could say with the word stuff
that sound wrong, so I'm not going to do.
Speaker 4 (12:43):
It, and she will do all of them to change
your mind.
Speaker 1 (12:45):
What about you, quick?
Speaker 3 (12:46):
Oh gosh, Okay, Honestly, I am not a big I
know we just said the great candy jams, but I
am not a big yams.
Speaker 4 (12:52):
With the marshmallow on top. It's like too sweet for me.
Speaker 3 (12:55):
I am a big stuffing girl, bravy on everything like
savory savory.
Speaker 1 (12:59):
So do you have any just absolute nose on the Thanksgiving?
Speaker 5 (13:04):
My no is not having three servings of everything, so
that's great.
Speaker 2 (13:11):
I have no nose. I have no nose. I have
like I have.
Speaker 5 (13:15):
I wish you could just wheelbarrow me to bed at
the end of it because I'm so full and so
happy and so full of gratitude. So no I've got
I've got no news. I eat everything.
Speaker 3 (13:25):
Yeah, well, I love that. I am so.
Speaker 4 (13:28):
Excited to eat so much this Thanksgiving.
Speaker 5 (13:31):
And I am grateful for both of you. I'm grateful
that we've had this opportunity to do this podcast and
to share with our listeners, and we wish everybody a
happy Thanksgiving and hit us up if you need more
food tricks, because I think we've got them, and we'll
see you next week.
Speaker 4 (13:47):
Because as always, we are desperately devoted to you.
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