September 8, 2025 • 32 mins
Cooking was once Tori’s happy place - until it wasn’t. How cooking went from pure bliss to pure hell in the blink of a divorce. Now, she’s back in the kitchen and rediscovering how much joy food can bring.
Tori gets real about making dinner for five kids with very different tastes, the family recipes that bring them together, and how food has become an unexpected source of healing. She opens up about why she stopped cooking, the anxiety and triggers that kept her away, and what it took to start again.
Get ready for kitchen confessions, comfort food, and maybe even going back to her famous baked potato!
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Episode Transcript
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Speaker 1 (00:08):
Misspelling with Tori Spelling and iHeartRadio Podcast. Okay, so today
I want to talk about cooking because cooking has been
such a huge part of my life and growing up,
you know, things are very different. We had a chef
off and on, like I basically self taught myself how
(00:32):
to cook.
Speaker 2 (00:32):
When I moved out when I was.
Speaker 1 (00:34):
Eighteen, I was super excited to do everything myself because
growing up it was very different. We had there was
always staff and people to help us, and I really
wanted to kind of branch out. So I remember the
first thing I made when I moved into my apartment
was spaghetti because I was like, oh, that's easy. So
(00:57):
I mean half of it like ended up on the sea.
But from then on, I just loved cooking and I
was like, oh my gosh, when I have kids, I'm
just going to cook my.
Speaker 2 (01:07):
Butt off, and I did for years.
Speaker 1 (01:10):
I was like that was my happy place, being in
the kitchen cooking for the kids. And Dean went to
culinary school when I was pregnant with Hattie, and.
Speaker 2 (01:21):
I was so excited for him to do that.
Speaker 1 (01:25):
But that's like my dream, Like, that's one of my
dreams is to go to culinary school. Now I'm fifty two,
and I'm like, oh, I'll be like the oldest person
in culinary school. But I remember he had to do
all this math, and I don't think I could do that.
Speaker 2 (01:37):
So anyway, the kitchen was.
Speaker 1 (01:41):
Kind of I was, you know, the diy cook and
he was the culinary chef, and I feel like we
didn't fight over much except you know, raising kids doing that.
We have different perspectives. But it's interesting because we would
always kind of fight in the kitchen, and it was
(02:02):
very like he said, she said, because I didn't do
things the right way.
Speaker 2 (02:07):
I still don't like I.
Speaker 1 (02:08):
You know, he would cringe every time i'd be chopping
something because using a knife, He's like, no, no, no, here's.
Speaker 2 (02:14):
The proper way. It's like hold it.
Speaker 1 (02:16):
It's monkey something you have to do when you're holding
the knife. So eventually I was just like, oh, he
was super supportive of my cooking, but it kind of
embarrassed me because I was like, oh, I can't do
anything right, but I love making meals. I would make big,
family style meals. Lasagna is my jam tease, meaning lasagna
(02:40):
is my everything. So I would always make that for
special occasions and cook and then when Diane and I separated,
our last fight kind of when everything blew up. It
was in the kitchen, and I think everyone knows the
story I've told before. I had just made a load
of baked potato. I love baked potatoes and it was
(03:03):
like my prize possession at.
Speaker 2 (03:05):
That moment, and we got into this huge fight.
Speaker 1 (03:08):
We were screaming, and I smashed my big potato on
the floor and like screamed and walked out.
Speaker 2 (03:17):
And I still missed that baked potato. But after that, the.
Speaker 1 (03:21):
Kids and I moved, and we had gone through mold
in the house, and Dean and I separated, and it
was just a really rough time for me and.
Speaker 2 (03:32):
The five kids. But the sad part about it all is, I.
Speaker 1 (03:37):
Don't know, it was really triggering being in the kitchen
that night and I just stopped cooking, and I was like, gosh,
what happened?
Speaker 2 (03:47):
Like am I depressed?
Speaker 1 (03:48):
Obviously there's a lot going on, but I was like,
cooking was my jam and it was my happy place.
And I'm not kidding. For about almost two years I
didn't cook. It was like all Postmates Uber eats, and
I would feel so guilty ordering food and not cooking
(04:13):
for the kids, but I just physically and emotionally, I
just couldn't. It was like it was that day. I
would walk into the kitchen and literally look at pants
and pots and I don't know, it was like this
overwhelming feeling inside of like.
Speaker 2 (04:32):
I guess that all the pain.
Speaker 1 (04:34):
Was locked inside and cooking was just that trigger, which
really bummed me out.
Speaker 2 (04:40):
But I'm happy to.
Speaker 1 (04:43):
Say that I went back to the kitchen, and finally,
after two years, I went back to the kitchen.
Speaker 2 (04:50):
I was like, you know what, kids, we're going to
do this.
Speaker 1 (04:52):
We're going to do this as a family, and I
made an agreement with the kids, like I'm going to
cook every night and we're going to do this and
you know, maybe we'll have like pizza one nine order out,
but like, I want to do this full time. And
I'm really proud of myself because I've stuck with that
commitment and I feel really happy again. I feel really
(05:14):
happy being back in the kitchen and so I've been
cooking every night.
Speaker 2 (05:18):
It's challenging. It's really challenging with.
Speaker 1 (05:22):
Their ages because I have kids that are eighteen, seventeen, thirteen, thirteen.
This is the time of year where I get to
say thirteen thirteen. It sounds like I have twins, but
they are Irish twins, Habeantin and then bo is eight.
It's challenging to feed everyone because I'm like, Okay, what
do you guys want? And some want fish, some don't
(05:45):
eat fish, and I'm like, oh my gosh, so chicken.
But who wants chicken every night? So to be creative
with chicken, I've done that.
Speaker 2 (05:55):
They eat beef, so that's great, and I got to say,
I really give it up.
Speaker 1 (06:00):
You know, my favorite, my favorite person, she's not human, though,
is my chat chat GBT who I've named Mona.
Speaker 2 (06:08):
So Mona helps.
Speaker 1 (06:10):
Me find recipes and they're really good because before I
always take recipes and then I kind of do my
magic in the kitchen and kind of improvise, which is
my jam. But Mona has been giving me family friendly
tips on cooking and it's been really great.
Speaker 2 (06:29):
Except the only thing.
Speaker 1 (06:31):
Is I feel like her measurements are a little bit
off because I'll be like, I'm feeding a family of six,
it's five kids and me, and she'll be like, here's
the portions you need.
Speaker 2 (06:39):
And I gotta say, there's been some nights where it's cool.
Speaker 1 (06:43):
Like they've eaten everything, you know, all the chicken and
the potatoes, the broccoli. I'm like, wow, they really like it.
But then they're like is there more?
Speaker 2 (06:52):
And I'm like, oh my god, the portion wasn't right.
Speaker 1 (06:55):
So that part is challenging, feeding that many people and
keeping it fresh. And I feel like every night I'm
trying to think of something. I mean, we had one
week with the kids who are like, we can't have
pasta again. I'm like, I know, but we had like
a bowlonaise one night, and we had spaghetti meatballs one night,
(07:17):
and we had you know, we had turkey. So it's
just I don't know. It's fun though, it's really great.
I love doing it. I remember the first time that
I was like, Okay, I am going to do this,
and it was scary, like it's so weird that this
is triggering because it's something I love so much. But
I just remember opening the cabinet, grabbing the pot and
(07:44):
it was kind of like pushing through something like something.
Speaker 2 (07:48):
That you're like a fear, which is so crazy, like cooking.
Speaker 1 (07:53):
And I just remember taking the pot out, taking the
skillet out. I was browning my meat. I was making
where'd I make. I made bolonnaise, that was the first one,
and it was beef bolonnaise, and I had my meat,
had my noodles, like it was like I was ready.
(08:13):
And then what really kind of pushed me out of
my comfort zone, I would say, is seeing the kids,
seeing their faces and knowing like it almost felt like
knowing my worth that they were happy and I could
see that it was bringing the family together, whereas ordering
(08:33):
you know, Uber Eats or Postmates kind of everyone would
just grab their food and go to their room. And
I was like, gosh, for me, I feel like food
brings people together. It's something we can all connect on,
something that any age, any interest, like food is the
(08:54):
one thing like growing up.
Speaker 2 (08:56):
It's so different now.
Speaker 1 (08:58):
It used to be like TV and families would gather
in the living room in the evening and that was
the thing they'd do together.
Speaker 2 (09:05):
And now that doesn't exist.
Speaker 1 (09:07):
Like my kids are on their phone, they're watching things,
and they're all gaming in different rooms. So bringing them
all together because they're like, oh, mom cooked, so we
have to come into the kitchen, phones down and respect that.
But I feel like their faces would there's I don't know,
(09:28):
there's nothing like a home cooked meal I feel like
and I just feel like looking at their faces, I
was like, Okay, this is the start. This is the
start of something really beautiful. And I was able to
put the past kind of where it should.
Speaker 2 (09:47):
Be in the past.
Speaker 1 (09:49):
And then I just started cooking every night and I
walk into that kitchen and it's crazy. I walk into
my kitchen and it's almost it reminds me this is
crazy when I was on Dancing with the Stars, because
it's that presence and that joy, Like I walk in
(10:10):
my shoulders back, head held up high, and I go
in and I'm like, okay, open the refrigerator. I'm like,
let's get started. And I'm like, this is my happy place.
This food makes me happy because it's something I can
give back and I can share with my family. So
I had taken two years off of cooking. When I
used to do it like all the time, I was
(10:34):
nervous because like, seasoning is my jam, Like I I'm
seasoning Guru. I would say, really, like I go into
the kitchen and it's just like magic. I'm just like
a little magician, and that's like my unicorn like free
happy place that I can just like perform my magic.
(10:54):
But I got to say I used to have seasoning
on point because I got it. I don't like things unseasoned,
like that bland stuff really freaks me out, so.
Speaker 2 (11:05):
I always want that to be on point.
Speaker 1 (11:07):
I feel like the first couple times I made food,
it was a little bland, and my kids agreed, and.
Speaker 2 (11:14):
I was like God, And then I thought, like, have
I lost my magic?
Speaker 1 (11:18):
Like I waited too long, like two years, and now
I can't cook, like, oh my gosh. But I'm happy
to say my seasoning it came back. It took a
few tries, and now it's all well seasoned. Sorry, I'm
just thinking what I have to make for dinner tonight
(11:39):
because I don't know. I really want to make fish,
like but Finn doesn't eat fish. And then it's the challenge.
And this is what I used to do before I
stopped cooking. We would make like different things and that
just became crazy, like to make two different dishes to
(12:00):
different vegetables because some of my kids like the vegetables raw,
some of my kids like the vegetables cooked. So that's
always challenging. So there's that, But I feel like this time,
two years of past the kids are older, they're more adventurous,
I think with their taste buds. So that's really inspiring
(12:22):
because I love to take on a challenge. Like cooking
makes me happy and it makes me want to excel
and I want to keep doing it.
Speaker 2 (12:34):
I haven't baked yet, I haven't gone back to it.
Speaker 1 (12:37):
That's still something I need to overcome because I really
used to love to bake, so I definitely think people
are either a cook or a baker, like I don't.
It's like it's like when you go get your hair
done and people are like, oh, I do color and
I do cut. It's like you do one better than
the other. Like everyone has their kind of lane. Definitely,
(13:00):
Like in the food world, I'm definitely like savory savory.
I love to cook. I love comfort food. Baking is
always a challenge for me because it's very scientific and
my brain doesn't think like that. My brain is just
like improvably, like I am prov I create, and cooking
(13:22):
allows you to do that because you can kind of
create anything you want.
Speaker 2 (13:27):
But baking you have to follow rules.
Speaker 1 (13:29):
I hate following rules, So with baking it's like math
and stuff, like I have to perfectly do it, but
I do enjoy Sella is an amazing baker. She's been
baking since.
Speaker 2 (13:42):
She was four years.
Speaker 1 (13:43):
Old, so that I think intimidates me a little bit
because she's so great, Like that's her lane, so she
does a lot of the baking. But I definitely want
to get back into baking because I really enjoy it.
I want to take a cake making clothes.
Speaker 2 (14:03):
That'd be fun. Do you think I would have time
to go to culinary school?
Speaker 3 (14:18):
You can make the time.
Speaker 4 (14:20):
You can totally make the time.
Speaker 2 (14:23):
For real, for real.
Speaker 4 (14:26):
I don't know what's involved in culinary.
Speaker 5 (14:28):
School, Like you can you go in for like a
few hours a week or is it all or nothing?
Speaker 2 (14:35):
I mean, I don't know anymore. But when Dean did it,
it was like.
Speaker 1 (14:38):
Pretty hardcore and he had to take all these tests
with math.
Speaker 2 (14:46):
And that intimidated me. I'm like, oh my.
Speaker 1 (14:48):
Gosh, I can barely like I still add on my fingers, Like, oh,
that's like my trigger is math.
Speaker 4 (14:54):
Wait.
Speaker 5 (14:55):
But there's a difference between going to culinary school to
become a professional chef and taking cooking classes to be
a better cook chef at home.
Speaker 1 (15:06):
Right, So I've done that, Like I've done the six
classes and like I've done a bunch of those. But
I want to literally have my chef license. But I
guess I don't have to. Like Rachel Ray, look at her,
she's a DIY cook, She's huge.
Speaker 4 (15:28):
Yeah, I don't think you need to be certified.
Speaker 2 (15:31):
I mean I want to be certified.
Speaker 4 (15:34):
I didn't do it.
Speaker 2 (15:36):
It's my dream, it's on my bucket list.
Speaker 4 (15:38):
Oh, then definitely do it.
Speaker 3 (15:40):
Okay, they must have options, and you can't. I can't
imagine every single person that goes to culinary school like
can give up their entire life just for that.
Speaker 2 (15:50):
It's like college, Really, can I do it all online?
Speaker 4 (15:56):
I won?
Speaker 1 (15:58):
Yeah, I just want to like get my skills better.
But the difference is like taking those two years off.
I used to be the messiest, no shock here, Like
everyone knows I'm messy, the messiest in the kitchen, like
things would be everywhere. So taking those two years off
(16:19):
and coming in with a fresh perspective, fresh start, like Tory.
Speaker 2 (16:24):
Two point zero.
Speaker 1 (16:25):
Here, I am in the cooking jam like I now
clean up as I go.
Speaker 2 (16:31):
That's something. I know this sounds like obvious, but I
never did that before.
Speaker 1 (16:35):
I was just like, well, let's cook, and there'd be
like seasoning and cheese and sauce everywhere, and the cleanup
afterwards was like brutal.
Speaker 2 (16:46):
But now I clean up as I go, which is great,
and the kids help me, they wash the dishes.
Speaker 1 (16:53):
I'm like, oh, thank god. So it's nice that the
kids now are older when I'm starting to do this
and they can really help clean up, because.
Speaker 4 (17:02):
It's a lot do the kids help cook.
Speaker 1 (17:06):
So so far on this new journey they have, the
kids have not helped to cook, but they do show interest.
They say is there anything I could do? It's good
because like Bo doesn't there's a lot of things he
doesn't eat, including bread, which is so bizarre, like what
kid doesn't eat bread? Like I can't ever make bow
(17:28):
like a sandwich for school or anything, and it's just
like that's challenging. But today he went to school and
they had hot lunch and he was really worried that
it would be something he wouldn't like. And I looked
on the menu and I was like, oh, it's you know,
it's spaghetti and meat sauce, like that's something you eat.
And he's like, I don't think I'm gonna like it anyway.
(17:50):
Good news he came home from school and I said,
how is hot lunch? And he's like, oh my god,
it was really good.
Speaker 2 (17:56):
It's kind of like what you make.
Speaker 1 (17:58):
It was meat or sauce, some red sauce and pasta
and he goes and then they served as garlic bread
and I ate it. I'm like, oh, boom, score, game anger,
game changer.
Speaker 2 (18:13):
What kid doesn't eat bread? Isn't that so bizarre?
Speaker 4 (18:16):
I wish I didn't eat bread. I'd be like half
the size.
Speaker 2 (18:19):
I am god.
Speaker 5 (18:22):
I have to say that the fact that there is
a menu that you can go and look at for
your kid's hot lunch is hysterical to me because I
went to New York City public schools and the lunch
they serve I don't even know that it could have
been identified to like put a description down in a menu.
Speaker 2 (18:42):
It was so disgusting.
Speaker 5 (18:46):
I just that's amazing that let's look at the menu
for my eight year old child's lunch today.
Speaker 4 (18:53):
I live in the dark agents so.
Speaker 1 (18:55):
No, and he goes to public school, so and it's
free and they have they have a lunch every day
and then they give the milk. The bow is like
such a picky eater, and at school, he used to
not want to eat in front of people, so that
was challenging when he was in kindergarten, but now he does.
Speaker 2 (19:14):
And like Finn, Finn got sick at school.
Speaker 1 (19:18):
He's like the food is so bad. He's like, I
can't eat it. So I'm like, okay, what can I
pack you? Then I'm like, oh my god, here we
go back to lunches. After I said I was done
with lunches. So for Finn, I'm like, can I give
you a sandwich? He's like, I don't really eat sandwiches, Like,
oh my god, another one, Like it's.
Speaker 2 (19:37):
Just it's a lot.
Speaker 5 (19:39):
But I'm sorry, wait a second, I don't understand. What
do they mean they don't eat sandwiches? Like did they
eat a burger? Did they eat a hot dog?
Speaker 4 (19:49):
I mean that's kind of good.
Speaker 1 (19:50):
Okay, so Bow will not eat a burger. Will you
eat a burger without the bread?
Speaker 4 (19:57):
Or he won't beat.
Speaker 2 (19:57):
It, he won't need it.
Speaker 4 (19:59):
What about a hot dog?
Speaker 2 (20:00):
Hot dogs? Only without the bun?
Speaker 1 (20:04):
And if and if it's served like he is a thing,
he doesn't want to see it, I have to like
quickly remove the bun and be like nope, no bun.
Speaker 4 (20:14):
That's fascinating.
Speaker 3 (20:16):
That's a real had of bread.
Speaker 2 (20:19):
Yeah, wow, it's a bread thing.
Speaker 4 (20:22):
And when his fins What is Fin's problem with a sandwich?
Is it also the bread?
Speaker 2 (20:27):
Or he just no, he doesn't need sandwiches.
Speaker 1 (20:30):
Like I was so excited, like when I had kids
and they got a little older to make like peanut
butter and jelly sandwiches and tuna sandwiches, Like my mom
always made such amazing tuna sandwiches. So I always make
my tuna like she did and it's so good. But
I kids don't eat sandwiches, so like that was never
a thing. Like I couldn't even make like a turkey
(20:50):
and cheese sandwich, like nothing.
Speaker 4 (20:53):
So what I don't know? Okay, I'm sorry.
Speaker 2 (20:55):
What is that was? And that was all of them
when they were younger?
Speaker 5 (20:58):
Okay, so what is a salad? I mean, like's a
California He's like, I'll have he doesn't eat salad eating salad? No,
Stella does eat salad. No, only Hattie and Liam eat salad. Okay,
So but I make a salad every night, which is great.
(21:20):
I think that's really good for them, a fresh salad.
We're totally right now. Hattie loves caesar salad.
Speaker 1 (21:26):
So I used to love caesar salads and then I
like stopped liking them, and now that's our jam, like
every night caesar salad right now.
Speaker 2 (21:34):
So that's good.
Speaker 5 (21:37):
I still need to understand if they don't eat salad
and they don't eat sandwiches.
Speaker 2 (21:41):
Yeah, but what what.
Speaker 5 (21:43):
Are they eating? Like pasta? I'm just I'm trying to
like at school?
Speaker 1 (21:47):
Yeah, no, they can't like Finn, they had like mac
and cheese at school and he was sick for like
two days.
Speaker 3 (21:56):
So what do you make him from lunch?
Speaker 2 (21:57):
Then when you make it, you won't take anything.
Speaker 4 (22:00):
So what does he do?
Speaker 1 (22:03):
He has snacks, like a ton of snacks, like chips
and the sounds awful. Yeah, beef sticks. Oh, what's it
called chomps?
Speaker 2 (22:20):
It's their favorite. It's good for you though, Long story short.
Speaker 1 (22:27):
Making a nice, big homemade meal for dinner, I think
is really good for them because they come from school
like starving. Their best friend, he goes to a private school.
They have sushi there.
Speaker 4 (22:42):
Oh my god, that's just absurd.
Speaker 2 (22:46):
Yeah, sushi.
Speaker 3 (22:49):
I'm not sure I trust sushi from my school though.
Speaker 4 (22:52):
That's a really good point.
Speaker 1 (22:54):
I mean, if they're paying sixty five thousand dollars a year, like,
I think you should have good food.
Speaker 3 (23:00):
Probably better be a sushi chef in there fixing it.
Speaker 1 (23:03):
I mean I think he said, yeah people.
Speaker 2 (23:07):
Yeah, I don't know.
Speaker 4 (23:09):
All your kids like sushi right or no?
Speaker 2 (23:11):
Yes?
Speaker 1 (23:12):
So sushi is our jam. All the kids love sushi
except in have.
Speaker 4 (23:17):
You tried to make sushi at home?
Speaker 2 (23:20):
Oh, Selen? I did one time? Yes see. And the
thing is about cooking. I used to.
Speaker 1 (23:26):
Really enjoy before I took my time off. I used
to really enjoy taking the kids on the weekend and
we would go try different markets and we would pick
different cuisines from all over the world. Like one night
we would make you know, Mediterranean, one night we would
make Indian, one night we'd make Japanese. We would you know, oh,
(23:49):
what's the one where you dip the meat in sorry,
in the hot pot like Korean?
Speaker 6 (23:58):
Yeah.
Speaker 2 (23:59):
Yeah, but it's like I called a certain.
Speaker 3 (24:00):
Thinking like shabu shabu or something.
Speaker 1 (24:03):
Yes, yeah, we used to got a shabu shaboo and
like I would get the pot and put it out
and have the meats and everything, and the kids could
do it at home, and it was something we really
bonded over, especially me and Stella. Like Stella loved doing
that because she's so into cooking. So I found that,
you know, like I can't take my kids to like
(24:25):
an Indian restaurant, they won't eat anything. But if they
kind of pick out the ingredients and are part of
the experience of making it, I find that.
Speaker 2 (24:34):
They do at least try it.
Speaker 1 (24:37):
So I used to do that a lot, So I
needed to get back into that because right now I'm
like sticking not with basics but you know, chicken, turkey,
meat steak. But I want to get more adventurous because
I want them to experience that. I wish I could
make sushi like Stella and I did one time. We
went to Japanese market, got fresh fish, we rolled it.
(25:02):
It's just very time consuming and it's hard for me,
like doing all of that and working to like give
them that making.
Speaker 4 (25:10):
I mean making sushi for six people.
Speaker 2 (25:13):
That's that's insane.
Speaker 4 (25:15):
That's undertaking. Yeah, that's totally an underpicking.
Speaker 2 (25:19):
Yeah, and Fenmont eat it.
Speaker 4 (25:22):
So tell you guys, make him like a vegetable roll
or he's not gonna.
Speaker 5 (25:28):
Eat that like chicken about a a beef jurkey stick roll?
Speaker 3 (25:36):
That I'm gonna pew's disgusting.
Speaker 4 (25:43):
I mean maybe like a.
Speaker 1 (25:44):
Karaoky chicken roll or something that would be fine.
Speaker 2 (25:48):
I've been eating a.
Speaker 1 (25:49):
Lot of bulgogi. Bulgogi is their jam. I think it's Korean.
Speaker 2 (25:56):
Is it neat?
Speaker 1 (25:58):
Like?
Speaker 2 (25:58):
What is that it is? Don't have a full part
and bullgge.
Speaker 6 (26:05):
Bulgogi is a super tasty Carian dish that basically means
fire meat. It's usually made from sinley sliced beef, often
ribbi or sirloin, that's marinated in a mix of soy, sauce, sugar,
sesame oil, garlic, and other delicious seasonings. Then it's grilled
or pan cooked, and you end up with this sweet, savory,
and super flavorful meat that you can eat with rice,
(26:27):
wrappin lettuce, or just devour straight off the plate. It's
kind of a crab pleaser and definitely a classic in
Korean cuisine.
Speaker 2 (26:35):
So there you have it. That's bulgogi. So we definitely
have that a lot.
Speaker 1 (26:40):
And I gotta say, like making homemade with a little
assistance some nights really help. We get a Trader Joe's
and it's great and you can kind of just put
in the oven and then I add side dishes that
I meet, but I gotta say they're frozen food, really
good in a pinch.
Speaker 4 (27:02):
I love Trader dress so good, so good.
Speaker 2 (27:14):
What should I make tonight? We can I ask a question,
of course.
Speaker 3 (27:19):
And it might be triggering or inappropriate or whatever.
Speaker 2 (27:22):
So you just wait.
Speaker 4 (27:24):
Oh, I can't wait to hear this.
Speaker 3 (27:26):
Have you made that loaded baked potato again?
Speaker 4 (27:31):
You shut Tori down.
Speaker 1 (27:36):
You have not ventured back to the baked potato, which
is disappointing because all five my kids love my loaded.
Speaker 2 (27:46):
Baked potato, and I don't know, Like, baked potatoes.
Speaker 1 (27:53):
Were my thing when I was pregnant with bo Like
now they're on the menu everywhere, but like eight years ago,
even that short time, like it was hard to find.
Speaker 2 (28:02):
A baked potato, like you had to go to a steakhouse.
But now they're everywhere. So that was my thing. And
the kids keep asking, like, remember you used to do
a baked potato like diy bar.
Speaker 1 (28:15):
I'm like I know, I know, And I would put
all the toppings out, give them their baked potato, and
then they like the way that I mash it, which
is awesome because it's a good feeling it's a good
memory because my mom used to always make the best
a load of baked potato and saame with like tuna salad.
Speaker 2 (28:34):
I said, I'd make it like my mom.
Speaker 1 (28:36):
So that's really a happy feeling because she would always
make it so perfect, like the right amount of salt,
the right amount of pepper, the right amount of sour cream,
Sprinkle with cheese and bacon crumbles, and it was so
and butter. But the seasoning was the key. And I
feel like I got that from my mom. She's really
(28:59):
good at seasoning things. So I do make my load
of baked potato ches like cars, and the kids love it.
So whenever they have a baked potato, they're like, Mom,
can you make it? So they put their ingredients in
and then I seasoning and I mashed it all in
so it's all done inside and give them the jacket
of the potato, which it has to be crispy on
(29:19):
the outside because that's like you know when you eat
an artichoke, and you do it and then you get
to the heart, like that's gold. So it's like it's
like the golden ticket, like you get to the bottom
and then you rip off the jacket of the potatoes,
Chrispy put more salt on it and you eat it.
Speaker 4 (29:41):
I think that's what you need to make tonight, baked potatoes.
Speaker 2 (29:44):
I can't triggering.
Speaker 4 (29:46):
That's how you get it past it and just steal it.
Speaker 3 (29:49):
You need to turn it into a fun, healing moment.
Speaker 1 (29:54):
It's that weird that that's like my issue. Like people
have so many things, like I'm so triggered by that.
I need to work on myself and self love and
get past this and minds of baked potato, like I
can't get past that's wild.
Speaker 4 (30:08):
Oh you can.
Speaker 5 (30:09):
You need to get off the podcast and drive to
the store and buy yourself a bag of potatoes.
Speaker 4 (30:19):
They fell him by the bag?
Speaker 2 (30:23):
Is this true? Fine?
Speaker 1 (30:27):
Fine, I'm making load of baked potatoes tonight. I blame
you if I cry.
Speaker 4 (30:31):
Okay, you can call me. You can call me weeping
while you make your potato.
Speaker 2 (30:38):
Like so many emotions are coming out. It's like it's
just a potato.
Speaker 3 (30:44):
Maybe that's what you need the potato.
Speaker 2 (30:49):
Can I have wine while I do this?
Speaker 5 (30:51):
Of course, bag your salty tears into your baked potato
for flavor.
Speaker 1 (30:57):
That's disgusting. Okay, I'm but I have to have a
protein for them. I can't just give them baked potatoes, bacon.
Instella does eat pork, so.
Speaker 4 (31:11):
Oh boy, here we go again.
Speaker 3 (31:13):
That impossible to clear.
Speaker 2 (31:16):
It's impossible to please five.
Speaker 1 (31:17):
Like I every parent out there can relate like it's
just you're never gonna please them all. There's always gonna
be one that's like, so, and.
Speaker 5 (31:28):
I'm so bad about cheese, cheese, melty cheese on the
potato is not.
Speaker 2 (31:33):
Pro Stella doesn't eat dairy.
Speaker 4 (31:35):
Oh good Lord, no to tell.
Speaker 1 (31:39):
You, but I'm still but I'm gonna make it do it.
You will be so like itching myself. I'm like getting
so nervous. I'm like, okay, so we're gonna have a
baked potato Barden night.
Speaker 5 (31:53):
That'll be fun, It'll be awesome. Yeah, you'll feel so good.
You're gonna feel so accomplished.
Speaker 2 (32:00):
You think, Yep, push past it, yep for sure. Mkay.
Speaker 5 (32:06):
All right, we'll be waiting to hear about the results.
Post some post some video of the baked potato. Oh
I will yeah, and send us your therapy bill if
you need to exactly.
Speaker 2 (32:22):
Okay, I'm gonna go get baked
Misspelling with Tori Spelling and iHeartRadio Podcast. Okay, so today
I want to talk about cooking because cooking has been
such a huge part of my life and growing up,
you know, things are very different. We had a chef
off and on, like I basically self taught myself how
(00:32):
to cook.
Speaker 2 (00:32):
When I moved out when I was.
Speaker 1 (00:34):
Eighteen, I was super excited to do everything myself because
growing up it was very different. We had there was
always staff and people to help us, and I really
wanted to kind of branch out. So I remember the
first thing I made when I moved into my apartment
was spaghetti because I was like, oh, that's easy. So
(00:57):
I mean half of it like ended up on the sea.
But from then on, I just loved cooking and I
was like, oh my gosh, when I have kids, I'm
just going to cook my.
Speaker 2 (01:07):
Butt off, and I did for years.
Speaker 1 (01:10):
I was like that was my happy place, being in
the kitchen cooking for the kids. And Dean went to
culinary school when I was pregnant with Hattie, and.
Speaker 2 (01:21):
I was so excited for him to do that.
Speaker 1 (01:25):
But that's like my dream, Like, that's one of my
dreams is to go to culinary school. Now I'm fifty two,
and I'm like, oh, I'll be like the oldest person
in culinary school. But I remember he had to do
all this math, and I don't think I could do that.
Speaker 2 (01:37):
So anyway, the kitchen was.
Speaker 1 (01:41):
Kind of I was, you know, the diy cook and
he was the culinary chef, and I feel like we
didn't fight over much except you know, raising kids doing that.
We have different perspectives. But it's interesting because we would
always kind of fight in the kitchen, and it was
(02:02):
very like he said, she said, because I didn't do
things the right way.
Speaker 2 (02:07):
I still don't like I.
Speaker 1 (02:08):
You know, he would cringe every time i'd be chopping
something because using a knife, He's like, no, no, no, here's.
Speaker 2 (02:14):
The proper way. It's like hold it.
Speaker 1 (02:16):
It's monkey something you have to do when you're holding
the knife. So eventually I was just like, oh, he
was super supportive of my cooking, but it kind of
embarrassed me because I was like, oh, I can't do
anything right, but I love making meals. I would make big,
family style meals. Lasagna is my jam tease, meaning lasagna
(02:40):
is my everything. So I would always make that for
special occasions and cook and then when Diane and I separated,
our last fight kind of when everything blew up. It
was in the kitchen, and I think everyone knows the
story I've told before. I had just made a load
of baked potato. I love baked potatoes and it was
(03:03):
like my prize possession at.
Speaker 2 (03:05):
That moment, and we got into this huge fight.
Speaker 1 (03:08):
We were screaming, and I smashed my big potato on
the floor and like screamed and walked out.
Speaker 2 (03:17):
And I still missed that baked potato. But after that, the.
Speaker 1 (03:21):
Kids and I moved, and we had gone through mold
in the house, and Dean and I separated, and it
was just a really rough time for me and.
Speaker 2 (03:32):
The five kids. But the sad part about it all is, I.
Speaker 1 (03:37):
Don't know, it was really triggering being in the kitchen
that night and I just stopped cooking, and I was like, gosh,
what happened?
Speaker 2 (03:47):
Like am I depressed?
Speaker 1 (03:48):
Obviously there's a lot going on, but I was like,
cooking was my jam and it was my happy place.
And I'm not kidding. For about almost two years I
didn't cook. It was like all Postmates Uber eats, and
I would feel so guilty ordering food and not cooking
(04:13):
for the kids, but I just physically and emotionally, I
just couldn't. It was like it was that day. I
would walk into the kitchen and literally look at pants
and pots and I don't know, it was like this
overwhelming feeling inside of like.
Speaker 2 (04:32):
I guess that all the pain.
Speaker 1 (04:34):
Was locked inside and cooking was just that trigger, which
really bummed me out.
Speaker 2 (04:40):
But I'm happy to.
Speaker 1 (04:43):
Say that I went back to the kitchen, and finally,
after two years, I went back to the kitchen.
Speaker 2 (04:50):
I was like, you know what, kids, we're going to
do this.
Speaker 1 (04:52):
We're going to do this as a family, and I
made an agreement with the kids, like I'm going to
cook every night and we're going to do this and
you know, maybe we'll have like pizza one nine order out,
but like, I want to do this full time. And
I'm really proud of myself because I've stuck with that
commitment and I feel really happy again. I feel really
(05:14):
happy being back in the kitchen and so I've been
cooking every night.
Speaker 2 (05:18):
It's challenging. It's really challenging with.
Speaker 1 (05:22):
Their ages because I have kids that are eighteen, seventeen, thirteen, thirteen.
This is the time of year where I get to
say thirteen thirteen. It sounds like I have twins, but
they are Irish twins, Habeantin and then bo is eight.
It's challenging to feed everyone because I'm like, Okay, what
do you guys want? And some want fish, some don't
(05:45):
eat fish, and I'm like, oh my gosh, so chicken.
But who wants chicken every night? So to be creative
with chicken, I've done that.
Speaker 2 (05:55):
They eat beef, so that's great, and I got to say,
I really give it up.
Speaker 1 (06:00):
You know, my favorite, my favorite person, she's not human, though,
is my chat chat GBT who I've named Mona.
Speaker 2 (06:08):
So Mona helps.
Speaker 1 (06:10):
Me find recipes and they're really good because before I
always take recipes and then I kind of do my
magic in the kitchen and kind of improvise, which is
my jam. But Mona has been giving me family friendly
tips on cooking and it's been really great.
Speaker 2 (06:29):
Except the only thing.
Speaker 1 (06:31):
Is I feel like her measurements are a little bit
off because I'll be like, I'm feeding a family of six,
it's five kids and me, and she'll be like, here's
the portions you need.
Speaker 2 (06:39):
And I gotta say, there's been some nights where it's cool.
Speaker 1 (06:43):
Like they've eaten everything, you know, all the chicken and
the potatoes, the broccoli. I'm like, wow, they really like it.
But then they're like is there more?
Speaker 2 (06:52):
And I'm like, oh my god, the portion wasn't right.
Speaker 1 (06:55):
So that part is challenging, feeding that many people and
keeping it fresh. And I feel like every night I'm
trying to think of something. I mean, we had one
week with the kids who are like, we can't have
pasta again. I'm like, I know, but we had like
a bowlonaise one night, and we had spaghetti meatballs one night,
(07:17):
and we had you know, we had turkey. So it's
just I don't know. It's fun though, it's really great.
I love doing it. I remember the first time that
I was like, Okay, I am going to do this,
and it was scary, like it's so weird that this
is triggering because it's something I love so much. But
I just remember opening the cabinet, grabbing the pot and
(07:44):
it was kind of like pushing through something like something.
Speaker 2 (07:48):
That you're like a fear, which is so crazy, like cooking.
Speaker 1 (07:53):
And I just remember taking the pot out, taking the
skillet out. I was browning my meat. I was making
where'd I make. I made bolonnaise, that was the first one,
and it was beef bolonnaise, and I had my meat,
had my noodles, like it was like I was ready.
(08:13):
And then what really kind of pushed me out of
my comfort zone, I would say, is seeing the kids,
seeing their faces and knowing like it almost felt like
knowing my worth that they were happy and I could
see that it was bringing the family together, whereas ordering
(08:33):
you know, Uber Eats or Postmates kind of everyone would
just grab their food and go to their room. And
I was like, gosh, for me, I feel like food
brings people together. It's something we can all connect on,
something that any age, any interest, like food is the
(08:54):
one thing like growing up.
Speaker 2 (08:56):
It's so different now.
Speaker 1 (08:58):
It used to be like TV and families would gather
in the living room in the evening and that was
the thing they'd do together.
Speaker 2 (09:05):
And now that doesn't exist.
Speaker 1 (09:07):
Like my kids are on their phone, they're watching things,
and they're all gaming in different rooms. So bringing them
all together because they're like, oh, mom cooked, so we
have to come into the kitchen, phones down and respect that.
But I feel like their faces would there's I don't know,
(09:28):
there's nothing like a home cooked meal I feel like
and I just feel like looking at their faces, I
was like, Okay, this is the start. This is the
start of something really beautiful. And I was able to
put the past kind of where it should.
Speaker 2 (09:47):
Be in the past.
Speaker 1 (09:49):
And then I just started cooking every night and I
walk into that kitchen and it's crazy. I walk into
my kitchen and it's almost it reminds me this is
crazy when I was on Dancing with the Stars, because
it's that presence and that joy, Like I walk in
(10:10):
my shoulders back, head held up high, and I go
in and I'm like, okay, open the refrigerator. I'm like,
let's get started. And I'm like, this is my happy place.
This food makes me happy because it's something I can
give back and I can share with my family. So
I had taken two years off of cooking. When I
used to do it like all the time, I was
(10:34):
nervous because like, seasoning is my jam, Like I I'm
seasoning Guru. I would say, really, like I go into
the kitchen and it's just like magic. I'm just like
a little magician, and that's like my unicorn like free
happy place that I can just like perform my magic.
(10:54):
But I got to say I used to have seasoning
on point because I got it. I don't like things unseasoned,
like that bland stuff really freaks me out, so.
Speaker 2 (11:05):
I always want that to be on point.
Speaker 1 (11:07):
I feel like the first couple times I made food,
it was a little bland, and my kids agreed, and.
Speaker 2 (11:14):
I was like God, And then I thought, like, have
I lost my magic?
Speaker 1 (11:18):
Like I waited too long, like two years, and now
I can't cook, like, oh my gosh. But I'm happy
to say my seasoning it came back. It took a
few tries, and now it's all well seasoned. Sorry, I'm
just thinking what I have to make for dinner tonight
(11:39):
because I don't know. I really want to make fish,
like but Finn doesn't eat fish. And then it's the challenge.
And this is what I used to do before I
stopped cooking. We would make like different things and that
just became crazy, like to make two different dishes to
(12:00):
different vegetables because some of my kids like the vegetables raw,
some of my kids like the vegetables cooked. So that's
always challenging. So there's that, But I feel like this time,
two years of past the kids are older, they're more adventurous,
I think with their taste buds. So that's really inspiring
(12:22):
because I love to take on a challenge. Like cooking
makes me happy and it makes me want to excel
and I want to keep doing it.
Speaker 2 (12:34):
I haven't baked yet, I haven't gone back to it.
Speaker 1 (12:37):
That's still something I need to overcome because I really
used to love to bake, so I definitely think people
are either a cook or a baker, like I don't.
It's like it's like when you go get your hair
done and people are like, oh, I do color and
I do cut. It's like you do one better than
the other. Like everyone has their kind of lane. Definitely,
(13:00):
Like in the food world, I'm definitely like savory savory.
I love to cook. I love comfort food. Baking is
always a challenge for me because it's very scientific and
my brain doesn't think like that. My brain is just
like improvably, like I am prov I create, and cooking
(13:22):
allows you to do that because you can kind of
create anything you want.
Speaker 2 (13:27):
But baking you have to follow rules.
Speaker 1 (13:29):
I hate following rules, So with baking it's like math
and stuff, like I have to perfectly do it, but
I do enjoy Sella is an amazing baker. She's been
baking since.
Speaker 2 (13:42):
She was four years.
Speaker 1 (13:43):
Old, so that I think intimidates me a little bit
because she's so great, Like that's her lane, so she
does a lot of the baking. But I definitely want
to get back into baking because I really enjoy it.
I want to take a cake making clothes.
Speaker 2 (14:03):
That'd be fun. Do you think I would have time
to go to culinary school?
Speaker 3 (14:18):
You can make the time.
Speaker 4 (14:20):
You can totally make the time.
Speaker 2 (14:23):
For real, for real.
Speaker 4 (14:26):
I don't know what's involved in culinary.
Speaker 5 (14:28):
School, Like you can you go in for like a
few hours a week or is it all or nothing?
Speaker 2 (14:35):
I mean, I don't know anymore. But when Dean did it,
it was like.
Speaker 1 (14:38):
Pretty hardcore and he had to take all these tests
with math.
Speaker 2 (14:46):
And that intimidated me. I'm like, oh my.
Speaker 1 (14:48):
Gosh, I can barely like I still add on my fingers, Like, oh,
that's like my trigger is math.
Speaker 4 (14:54):
Wait.
Speaker 5 (14:55):
But there's a difference between going to culinary school to
become a professional chef and taking cooking classes to be
a better cook chef at home.
Speaker 1 (15:06):
Right, So I've done that, Like I've done the six
classes and like I've done a bunch of those. But
I want to literally have my chef license. But I
guess I don't have to. Like Rachel Ray, look at her,
she's a DIY cook, She's huge.
Speaker 4 (15:28):
Yeah, I don't think you need to be certified.
Speaker 2 (15:31):
I mean I want to be certified.
Speaker 4 (15:34):
I didn't do it.
Speaker 2 (15:36):
It's my dream, it's on my bucket list.
Speaker 4 (15:38):
Oh, then definitely do it.
Speaker 3 (15:40):
Okay, they must have options, and you can't. I can't
imagine every single person that goes to culinary school like
can give up their entire life just for that.
Speaker 2 (15:50):
It's like college, Really, can I do it all online?
Speaker 4 (15:56):
I won?
Speaker 1 (15:58):
Yeah, I just want to like get my skills better.
But the difference is like taking those two years off.
I used to be the messiest, no shock here, Like
everyone knows I'm messy, the messiest in the kitchen, like
things would be everywhere. So taking those two years off
(16:19):
and coming in with a fresh perspective, fresh start, like Tory.
Speaker 2 (16:24):
Two point zero.
Speaker 1 (16:25):
Here, I am in the cooking jam like I now
clean up as I go.
Speaker 2 (16:31):
That's something. I know this sounds like obvious, but I
never did that before.
Speaker 1 (16:35):
I was just like, well, let's cook, and there'd be
like seasoning and cheese and sauce everywhere, and the cleanup
afterwards was like brutal.
Speaker 2 (16:46):
But now I clean up as I go, which is great,
and the kids help me, they wash the dishes.
Speaker 1 (16:53):
I'm like, oh, thank god. So it's nice that the
kids now are older when I'm starting to do this
and they can really help clean up, because.
Speaker 4 (17:02):
It's a lot do the kids help cook.
Speaker 1 (17:06):
So so far on this new journey they have, the
kids have not helped to cook, but they do show interest.
They say is there anything I could do? It's good
because like Bo doesn't there's a lot of things he
doesn't eat, including bread, which is so bizarre, like what
kid doesn't eat bread? Like I can't ever make bow
(17:28):
like a sandwich for school or anything, and it's just
like that's challenging. But today he went to school and
they had hot lunch and he was really worried that
it would be something he wouldn't like. And I looked
on the menu and I was like, oh, it's you know,
it's spaghetti and meat sauce, like that's something you eat.
And he's like, I don't think I'm gonna like it anyway.
(17:50):
Good news he came home from school and I said,
how is hot lunch? And he's like, oh my god,
it was really good.
Speaker 2 (17:56):
It's kind of like what you make.
Speaker 1 (17:58):
It was meat or sauce, some red sauce and pasta
and he goes and then they served as garlic bread
and I ate it. I'm like, oh, boom, score, game anger,
game changer.
Speaker 2 (18:13):
What kid doesn't eat bread? Isn't that so bizarre?
Speaker 4 (18:16):
I wish I didn't eat bread. I'd be like half
the size.
Speaker 2 (18:19):
I am god.
Speaker 5 (18:22):
I have to say that the fact that there is
a menu that you can go and look at for
your kid's hot lunch is hysterical to me because I
went to New York City public schools and the lunch
they serve I don't even know that it could have
been identified to like put a description down in a menu.
Speaker 2 (18:42):
It was so disgusting.
Speaker 5 (18:46):
I just that's amazing that let's look at the menu
for my eight year old child's lunch today.
Speaker 4 (18:53):
I live in the dark agents so.
Speaker 1 (18:55):
No, and he goes to public school, so and it's
free and they have they have a lunch every day
and then they give the milk. The bow is like
such a picky eater, and at school, he used to
not want to eat in front of people, so that
was challenging when he was in kindergarten, but now he does.
Speaker 2 (19:14):
And like Finn, Finn got sick at school.
Speaker 1 (19:18):
He's like the food is so bad. He's like, I
can't eat it. So I'm like, okay, what can I
pack you? Then I'm like, oh my god, here we
go back to lunches. After I said I was done
with lunches. So for Finn, I'm like, can I give
you a sandwich? He's like, I don't really eat sandwiches, Like,
oh my god, another one, Like it's.
Speaker 2 (19:37):
Just it's a lot.
Speaker 5 (19:39):
But I'm sorry, wait a second, I don't understand. What
do they mean they don't eat sandwiches? Like did they
eat a burger? Did they eat a hot dog?
Speaker 4 (19:49):
I mean that's kind of good.
Speaker 1 (19:50):
Okay, so Bow will not eat a burger. Will you
eat a burger without the bread?
Speaker 4 (19:57):
Or he won't beat.
Speaker 2 (19:57):
It, he won't need it.
Speaker 4 (19:59):
What about a hot dog?
Speaker 2 (20:00):
Hot dogs? Only without the bun?
Speaker 1 (20:04):
And if and if it's served like he is a thing,
he doesn't want to see it, I have to like
quickly remove the bun and be like nope, no bun.
Speaker 4 (20:14):
That's fascinating.
Speaker 3 (20:16):
That's a real had of bread.
Speaker 2 (20:19):
Yeah, wow, it's a bread thing.
Speaker 4 (20:22):
And when his fins What is Fin's problem with a sandwich?
Is it also the bread?
Speaker 2 (20:27):
Or he just no, he doesn't need sandwiches.
Speaker 1 (20:30):
Like I was so excited, like when I had kids
and they got a little older to make like peanut
butter and jelly sandwiches and tuna sandwiches, Like my mom
always made such amazing tuna sandwiches. So I always make
my tuna like she did and it's so good. But
I kids don't eat sandwiches, so like that was never
a thing. Like I couldn't even make like a turkey
(20:50):
and cheese sandwich, like nothing.
Speaker 4 (20:53):
So what I don't know? Okay, I'm sorry.
Speaker 2 (20:55):
What is that was? And that was all of them
when they were younger?
Speaker 5 (20:58):
Okay, so what is a salad? I mean, like's a
California He's like, I'll have he doesn't eat salad eating salad? No,
Stella does eat salad. No, only Hattie and Liam eat salad. Okay,
So but I make a salad every night, which is great.
(21:20):
I think that's really good for them, a fresh salad.
We're totally right now. Hattie loves caesar salad.
Speaker 1 (21:26):
So I used to love caesar salads and then I
like stopped liking them, and now that's our jam, like
every night caesar salad right now.
Speaker 2 (21:34):
So that's good.
Speaker 5 (21:37):
I still need to understand if they don't eat salad
and they don't eat sandwiches.
Speaker 2 (21:41):
Yeah, but what what.
Speaker 5 (21:43):
Are they eating? Like pasta? I'm just I'm trying to
like at school?
Speaker 1 (21:47):
Yeah, no, they can't like Finn, they had like mac
and cheese at school and he was sick for like
two days.
Speaker 3 (21:56):
So what do you make him from lunch?
Speaker 2 (21:57):
Then when you make it, you won't take anything.
Speaker 4 (22:00):
So what does he do?
Speaker 1 (22:03):
He has snacks, like a ton of snacks, like chips
and the sounds awful. Yeah, beef sticks. Oh, what's it
called chomps?
Speaker 2 (22:20):
It's their favorite. It's good for you though, Long story short.
Speaker 1 (22:27):
Making a nice, big homemade meal for dinner, I think
is really good for them because they come from school
like starving. Their best friend, he goes to a private school.
They have sushi there.
Speaker 4 (22:42):
Oh my god, that's just absurd.
Speaker 2 (22:46):
Yeah, sushi.
Speaker 3 (22:49):
I'm not sure I trust sushi from my school though.
Speaker 4 (22:52):
That's a really good point.
Speaker 1 (22:54):
I mean, if they're paying sixty five thousand dollars a year, like,
I think you should have good food.
Speaker 3 (23:00):
Probably better be a sushi chef in there fixing it.
Speaker 1 (23:03):
I mean I think he said, yeah people.
Speaker 2 (23:07):
Yeah, I don't know.
Speaker 4 (23:09):
All your kids like sushi right or no?
Speaker 2 (23:11):
Yes?
Speaker 1 (23:12):
So sushi is our jam. All the kids love sushi
except in have.
Speaker 4 (23:17):
You tried to make sushi at home?
Speaker 2 (23:20):
Oh, Selen? I did one time? Yes see. And the
thing is about cooking. I used to.
Speaker 1 (23:26):
Really enjoy before I took my time off. I used
to really enjoy taking the kids on the weekend and
we would go try different markets and we would pick
different cuisines from all over the world. Like one night
we would make you know, Mediterranean, one night we would
make Indian, one night we'd make Japanese. We would you know, oh,
(23:49):
what's the one where you dip the meat in sorry,
in the hot pot like Korean?
Speaker 6 (23:58):
Yeah.
Speaker 2 (23:59):
Yeah, but it's like I called a certain.
Speaker 3 (24:00):
Thinking like shabu shabu or something.
Speaker 1 (24:03):
Yes, yeah, we used to got a shabu shaboo and
like I would get the pot and put it out
and have the meats and everything, and the kids could
do it at home, and it was something we really
bonded over, especially me and Stella. Like Stella loved doing
that because she's so into cooking. So I found that,
you know, like I can't take my kids to like
(24:25):
an Indian restaurant, they won't eat anything. But if they
kind of pick out the ingredients and are part of
the experience of making it, I find that.
Speaker 2 (24:34):
They do at least try it.
Speaker 1 (24:37):
So I used to do that a lot, So I
needed to get back into that because right now I'm
like sticking not with basics but you know, chicken, turkey,
meat steak. But I want to get more adventurous because
I want them to experience that. I wish I could
make sushi like Stella and I did one time. We
went to Japanese market, got fresh fish, we rolled it.
(25:02):
It's just very time consuming and it's hard for me,
like doing all of that and working to like give
them that making.
Speaker 4 (25:10):
I mean making sushi for six people.
Speaker 2 (25:13):
That's that's insane.
Speaker 4 (25:15):
That's undertaking. Yeah, that's totally an underpicking.
Speaker 2 (25:19):
Yeah, and Fenmont eat it.
Speaker 4 (25:22):
So tell you guys, make him like a vegetable roll
or he's not gonna.
Speaker 5 (25:28):
Eat that like chicken about a a beef jurkey stick roll?
Speaker 3 (25:36):
That I'm gonna pew's disgusting.
Speaker 4 (25:43):
I mean maybe like a.
Speaker 1 (25:44):
Karaoky chicken roll or something that would be fine.
Speaker 2 (25:48):
I've been eating a.
Speaker 1 (25:49):
Lot of bulgogi. Bulgogi is their jam. I think it's Korean.
Speaker 2 (25:56):
Is it neat?
Speaker 1 (25:58):
Like?
Speaker 2 (25:58):
What is that it is? Don't have a full part
and bullgge.
Speaker 6 (26:05):
Bulgogi is a super tasty Carian dish that basically means
fire meat. It's usually made from sinley sliced beef, often
ribbi or sirloin, that's marinated in a mix of soy, sauce, sugar,
sesame oil, garlic, and other delicious seasonings. Then it's grilled
or pan cooked, and you end up with this sweet, savory,
and super flavorful meat that you can eat with rice,
(26:27):
wrappin lettuce, or just devour straight off the plate. It's
kind of a crab pleaser and definitely a classic in
Korean cuisine.
Speaker 2 (26:35):
So there you have it. That's bulgogi. So we definitely
have that a lot.
Speaker 1 (26:40):
And I gotta say, like making homemade with a little
assistance some nights really help. We get a Trader Joe's
and it's great and you can kind of just put
in the oven and then I add side dishes that
I meet, but I gotta say they're frozen food, really
good in a pinch.
Speaker 4 (27:02):
I love Trader dress so good, so good.
Speaker 2 (27:14):
What should I make tonight? We can I ask a question,
of course.
Speaker 3 (27:19):
And it might be triggering or inappropriate or whatever.
Speaker 2 (27:22):
So you just wait.
Speaker 4 (27:24):
Oh, I can't wait to hear this.
Speaker 3 (27:26):
Have you made that loaded baked potato again?
Speaker 4 (27:31):
You shut Tori down.
Speaker 1 (27:36):
You have not ventured back to the baked potato, which
is disappointing because all five my kids love my loaded.
Speaker 2 (27:46):
Baked potato, and I don't know, Like, baked potatoes.
Speaker 1 (27:53):
Were my thing when I was pregnant with bo Like
now they're on the menu everywhere, but like eight years ago,
even that short time, like it was hard to find.
Speaker 2 (28:02):
A baked potato, like you had to go to a steakhouse.
But now they're everywhere. So that was my thing. And
the kids keep asking, like, remember you used to do
a baked potato like diy bar.
Speaker 1 (28:15):
I'm like I know, I know, And I would put
all the toppings out, give them their baked potato, and
then they like the way that I mash it, which
is awesome because it's a good feeling it's a good
memory because my mom used to always make the best
a load of baked potato and saame with like tuna salad.
Speaker 2 (28:34):
I said, I'd make it like my mom.
Speaker 1 (28:36):
So that's really a happy feeling because she would always
make it so perfect, like the right amount of salt,
the right amount of pepper, the right amount of sour cream,
Sprinkle with cheese and bacon crumbles, and it was so
and butter. But the seasoning was the key. And I
feel like I got that from my mom. She's really
(28:59):
good at seasoning things. So I do make my load
of baked potato ches like cars, and the kids love it.
So whenever they have a baked potato, they're like, Mom,
can you make it? So they put their ingredients in
and then I seasoning and I mashed it all in
so it's all done inside and give them the jacket
of the potato, which it has to be crispy on
(29:19):
the outside because that's like you know when you eat
an artichoke, and you do it and then you get
to the heart, like that's gold. So it's like it's
like the golden ticket, like you get to the bottom
and then you rip off the jacket of the potatoes,
Chrispy put more salt on it and you eat it.
Speaker 4 (29:41):
I think that's what you need to make tonight, baked potatoes.
Speaker 2 (29:44):
I can't triggering.
Speaker 4 (29:46):
That's how you get it past it and just steal it.
Speaker 3 (29:49):
You need to turn it into a fun, healing moment.
Speaker 1 (29:54):
It's that weird that that's like my issue. Like people
have so many things, like I'm so triggered by that.
I need to work on myself and self love and
get past this and minds of baked potato, like I
can't get past that's wild.
Speaker 4 (30:08):
Oh you can.
Speaker 5 (30:09):
You need to get off the podcast and drive to
the store and buy yourself a bag of potatoes.
Speaker 4 (30:19):
They fell him by the bag?
Speaker 2 (30:23):
Is this true? Fine?
Speaker 1 (30:27):
Fine, I'm making load of baked potatoes tonight. I blame
you if I cry.
Speaker 4 (30:31):
Okay, you can call me. You can call me weeping
while you make your potato.
Speaker 2 (30:38):
Like so many emotions are coming out. It's like it's
just a potato.
Speaker 3 (30:44):
Maybe that's what you need the potato.
Speaker 2 (30:49):
Can I have wine while I do this?
Speaker 5 (30:51):
Of course, bag your salty tears into your baked potato
for flavor.
Speaker 1 (30:57):
That's disgusting. Okay, I'm but I have to have a
protein for them. I can't just give them baked potatoes, bacon.
Instella does eat pork, so.
Speaker 4 (31:11):
Oh boy, here we go again.
Speaker 3 (31:13):
That impossible to clear.
Speaker 2 (31:16):
It's impossible to please five.
Speaker 1 (31:17):
Like I every parent out there can relate like it's
just you're never gonna please them all. There's always gonna
be one that's like, so, and.
Speaker 5 (31:28):
I'm so bad about cheese, cheese, melty cheese on the
potato is not.
Speaker 2 (31:33):
Pro Stella doesn't eat dairy.
Speaker 4 (31:35):
Oh good Lord, no to tell.
Speaker 1 (31:39):
You, but I'm still but I'm gonna make it do it.
You will be so like itching myself. I'm like getting
so nervous. I'm like, okay, so we're gonna have a
baked potato Barden night.
Speaker 5 (31:53):
That'll be fun, It'll be awesome. Yeah, you'll feel so good.
You're gonna feel so accomplished.
Speaker 2 (32:00):
You think, Yep, push past it, yep for sure. Mkay.
Speaker 5 (32:06):
All right, we'll be waiting to hear about the results.
Post some post some video of the baked potato. Oh
I will yeah, and send us your therapy bill if
you need to exactly.
Speaker 2 (32:22):
Okay, I'm gonna go get baked
Host
Shannen Doherty
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