Plumluvfoods ep 59 Back to school

Episode Transcript
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Speaker 1 (00:02):
Come in and installming a world of sound. Chef Pull
on the mic, making hearts pound.

Speaker 2 (00:08):
Jeff Jeff Brown a shotguns myself, Chef Dead in the
background making new be Found song girls a Peace by
Us Down any Night, My Compensation song Delights and bull

(00:30):
Bad Dishes, Street Bootstal sides These Chef Spring made more
ten nights So it sound a podcast d sche jet
beg of me snucking off the dead can compensation So

(00:51):
the Fast say.

Speaker 1 (00:52):
Sound on the knee, set fun and the West.

Speaker 2 (00:59):
And the rest.

Speaker 3 (01:02):
Good after now and beautiful people, welcome to Pumme up
Boo with WICC. Hope you having a fantastic day. I
hope you're having a great Saturday out here. As we
get ready to get into September and it feels like
fall is in the air.

Speaker 4 (01:16):
We're very excited about that because it means back to school.

Speaker 3 (01:18):
I guess I shouldn't say very excited about that, because
the hall's ever very excited to go back to school.
I mean, we act like it's a big deal, but
I don't know if any kids are very excited about
to school. But they should because it's fun and school
is great, right, School is cool? Jeffy That's what I say.
Joining me here of course, as always is the one
only the variable. Chef Jeffrey. Hey, school is cool, baby,
I mean learning is growing. People are doing the thing

(01:39):
I you know, follow us about to fall in. We
were were really locking in.

Speaker 4 (01:44):
We call it fall. Do you know because the leaves
fall off the tree?

Speaker 3 (01:47):
I would imagine it's something to do with leaves falling. Yes,
that makes sense. Yeah, you know things that fall of
the warm air. Yeah, you know, the fall of the green,
fall of summer, the end of summer.

Speaker 4 (02:00):
Autumn, right, are springing up like coming out of the ground.

Speaker 3 (02:03):
You think, Yeah, I think that might be. That might
be something like that. I don't know why summer, summer
or what is autumn? Autumn is fall?

Speaker 5 (02:11):
But I don't.

Speaker 3 (02:12):
Is that like a different language you think are came
from or something?

Speaker 4 (02:14):
I don't know.

Speaker 3 (02:16):
You're asking me very deep questions on a Saturday afternoon.
I'm like, an, I don't. I was just sitting here
thinking about it. I'm like, where does it come from? Oh? Okay, Yeah,
welcome to Foods Friends. It's back to school time and
we're gonna do our back to school show. We're gonna
talk some recipes We're gonna make talk some meals you
can make for those busy days, or maybe you're dropping
kids off at school, they're picking them up, then picking

(02:38):
them up and taking them to you know, sports practices
or act school activity, so sometimes meals can be a
little Difficult're gonna talk about that.

Speaker 4 (02:44):
We're talking about some lunches. We're gonna talk about snacks.

Speaker 3 (02:46):
We're gonna do everything we can ask chefs to help
you get through your back to school time and join
us on the next break.

Speaker 4 (02:52):
Is gonna be our good friend. Chef Robbie Predo.

Speaker 3 (02:53):
He is a fantastic private chef, very very talented, very
very skilled, and has kids of his own, so he's
a great person to talk to and get a perspective
from a chef as far as what you can make.
I think he's got a great recipe to share with
us as well. So I always love talking to Chef Robbie.
Definitely man. Robbie is the man. Yeah, So, Jeff, you
back to school for you and me is a little
bit different this year. Well, I guess for me it's
different this year. You went through this last year because

(03:15):
your daughter went to college. Yes, yes, a little different
lot further away, a lot more planning going into the
you know, the settling in of going back to school
as opposed to just switching gears from summer to fall.

Speaker 4 (03:29):
Right, and you have a younger daughter as well, so
she's starting back school.

Speaker 3 (03:32):
Right, Yes, she's a I think jumping into middle school
this year.

Speaker 4 (03:36):
Yeah.

Speaker 3 (03:36):
So I'm just setting the table for us to everyone
knows how to where we are as parents, how we
can help you know that we do understand the plight.

Speaker 4 (03:42):
We do understand your struggle as parents with kids.

Speaker 3 (03:44):
Back to school.

Speaker 6 (03:45):
You know.

Speaker 4 (03:45):
So I have my twin daughters are in college.

Speaker 5 (03:47):
Now.

Speaker 4 (03:47):
We did the college drop offs, which was a thing.
Didn't realize it was such a thing.

Speaker 3 (03:51):
But the thing is the thing. Right I'll tell you now,
if any of your friends are dropping kids off at college,
or they're about to do it this year for the
first time or something, you know, I wish I understood
the emotion that's behind that. I'm telling you right now,
be a little bit more emotive towards them, you know,
because I didn't realize how it felt until you do it.
So you know, you tell your friends, oh I drop
Robert college, You're like, oh great, they didn't really understand

(04:13):
the emotion behind that.

Speaker 4 (04:14):
So just understand, you know, be nice to people, and
you're doing that. It's a heavy thing to do.

Speaker 3 (04:17):
And then of course I have my youngest daughter going
to the tenth grade, so you know, doing this whole
back to school thing. It changes every year, and every
year it's different, but it's still the same. You're going
back to school and you kind of get back to
a routine, which I think is kind of the key
thing with the jeff A routine. Yeah, I think that
is the thing that it's like summer is kind of
like the routine is not having a routine.

Speaker 4 (04:37):
It's just kind of like, oh, what do you want
to do today?

Speaker 3 (04:39):
Go to the beach, Let's do this, Let's do whatever,
you know, like hang out with friends, go shopping, do this.
You know, you always hear like it's never I mean
not really for us. We grind all summer long, but
I mean that's kind of the the attitude in the summer.
But then for the whole world, I feel like in
the fall, it's like school starts, and like you said,
the routine starts. It's like we have to get up
at this time of the morning. We'll have to get

(05:00):
going for this time, we have to make sure we're
there to pick somebody up at this time. This person
has practice at this time. You know, it becomes much
more regimented, you know. Yeah, And I think sometimes that
that you know, schedule is a good thing because we're
kind of getting into a mode and then we appreciate
when we don't have that schedule as much. But for us,
you know, the summer, like a lot of other jobs,

(05:21):
you know, the summer is our busiest time of year.
That's when we work the most. That's what we have
a lot, you and I as private chefs, that's what
we do. That's when we work our butts off the
most sore. Kind of going back to the back to
schools almost like getting back into that regular the regularity
of the schedule. I think could be a little easier.
I don't have easier is the right word, but like
it's just like like we said, it's more regimented, you know.
Even definitely that trickles down even to our jobs being

(05:43):
more regimented with the you know, the people that we
work with. It's true, It's absolutely true. Like you said this,
all of a sudden, everyone's on a schedule, so all
of a sudden, the cooking is way more on a schedule,
like the dinners or the dinners, right, everything becomes more scheduled.
It's like somebody's going to be home, but this time
at night they need this. Someone's going to be home,
this time of the day they need this. You know,
everything becomes uh, you know, everyone's back to work too,

(06:05):
you know, like summer, a lot of times people take
time off and hang out with their kids and try
to take a lighter schedule for themselves. So, uh.

Speaker 4 (06:13):
Yeah, I mean that that's a good thing. I think,
I think it's a it's a it is a good
it is a good thing.

Speaker 3 (06:19):
But also your time shrinks all of a sudden, because
now you have it's less, you know, less willy nilly,
less less free free wheeling there, and a lot more,
a lot more locked in. So you have to, you know,
really make sure you're you're making use of your time
a lot better. I think, yeah, no, I think that's
a great way to look at it too. And you know, similarly,
is that a good word? Similarly, Jeff, Similarly, similarly to

(06:43):
the the regimented time of back to school, we are
doing our you know, it's kind of.

Speaker 4 (06:50):
Become a regular thing for us now.

Speaker 3 (06:51):
The Norwalk Oyster Festival September fifth, sixth, and seventh, that
Veterans Memorial Park in Norwalk. Jeffy and I are going
to be there hanging out. Yeah, you got to come
check it out. We're going a great time. We're gonna
be hanging out, making some great oysters, and we're gonna
doing a great steak dish. You can come hang out
and play some stuff. We're gonna be there with our
friend from Mohican Sun. It's gonna be a lot of fun.
You gotta come check it out. So much fun and

(07:12):
so much fun. There's great music, there's rise, there's people
having a great time. There's tons of great vendors. We're
gonna be doing the surf and turf. I'm super excited
about it. It's gonna be I guarantee, it's gonna be
the talk of the festival. People are gonna be lining up. Yeah,
we're gonna do some a great green apple mignonnet with
a pickled shoot and a bunch of herbs and stuff
on the grilled oyster. Oh man, it's gonna be great.
And then we're gonna do a grilled hangar steak, which

(07:33):
is gonna be great. We're excited about this too. We
got angus hanger steak and have a little herb cherry
and a chili cal like aoli and then local corn
and tomato or rougula salad. It's gonna be a fun
one and you're gonna kind of come in, sit down,
hang out with Mohican sun play some games, have some food. Obviously,
Jeffy now will be there and make win surprises. Yeah,
lots of money. They give away lots of money there. Yeah,

(07:53):
every year they're giving away really cool stuff. It's a
lot of fun.

Speaker 4 (07:56):
Yeah, it really is.

Speaker 3 (07:56):
Veterans Memorial Park September fifth, sixth and seven, that's next weekend. Friends,
if you come check us out, come hang out. It's
gonna be a great time. So it's worth coming to
see definitely.

Speaker 4 (08:06):
But that's you know, that was not segue, jeff as
I just did there. It was a nice segue. It
was a lovely segue.

Speaker 3 (08:11):
The regularity of it, you know, the we've been doing
it for a couple of years now, so we have
anyway for a couple of years. The routine back in
the routine, if you will, uh huh, there it is. Uh.
But yeah, So the routine for me, I think is
a great part because I feel like it kind of
gets back to making dinners and things like that for
my family, for my for my uh, for my daughter,
kind of trying to focus on the stuff for her
because she's a volleyball player, she's an athlete, and so

(08:34):
I have to really focus on like protein heavy food
for her, and which is hard when they don't really
like to eat protein.

Speaker 4 (08:39):
You know, that seems to be the difficult part.

Speaker 3 (08:41):
And I can't I can't pull that nonsense where I like, here,
this is tofu, she won't eat that.

Speaker 1 (08:45):
No.

Speaker 3 (08:45):
No, I I think tofu is gonna acquired taste. And
I think it's something that someone has to kind of
really want to try, you know, like maybe they don't
want to eat meat for some reason.

Speaker 2 (08:58):
Uh.

Speaker 3 (08:58):
Sometimes that reason is just because they're in high school. Yeah,
just because they're in high school and one of their friends.
You know, a lot of times, I feel like it's
a lot easier to try foods if somebody that you
know is really into new foods. You know, Like I remember,
right the first time I tried sushi, it was a
girl I had met and I. Prior to trying it,
I had zero interest in eating raw fish. Like the

(09:18):
thought of eating raw fish to me was very like
what I agree with that. I was like, that's no,
I'm not doing that, and they were like why not.
I'm like, dude, it's so weird. I'm not trying that
at all. And like people were like, what are you
talking about? Yeah, I mean, of course, you know, I'm
an old person, so back in the day, and I
grew up in upstate New York in the middle of nowhere,
so there wasn't like many sushi restaurants.

Speaker 4 (09:36):
They fought that upstate pickerel sushi come.

Speaker 3 (09:40):
Exactly that, the old landlocked Seneca Lake sushi. I don't
know of.

Speaker 4 (09:44):
That is the catfish sushi rolls to me, delicious, enjoy.

Speaker 3 (09:48):
That, the spicy catfish roll. There no hot sauce in
it all, just from the river. Can you imagine do
freshwater sushi? That'd be hilarious. I I if they do,
it's probably some wild process to clean it, probably like
a deep freeze, I would imagine, or or something like that.
That and then like rethought something to kill parasites, you know,

(10:10):
like a fresh fresh water fish. I think one of
the reasons we don't need it raw or people don't
need it raw is you can get parasites from it.
You know, a lot of the salmon's been treated like
that to order the the Let me get the small
mouth bas roll. Yeah, the crispy smallmouth bas rolls. Yeah.
If I saw like a pert roll, Yeah, it's like,
who would you like a little orange ruffy, a little uh.

(10:33):
That's hilarious. They get the you know, we got I
get the sunnies. Look at the sunny hand rolls. This
sonny hand roll sounds great.

Speaker 4 (10:41):
Yeah, I don't know. That's a tough part about it
when it comes to that stuff.

Speaker 3 (10:43):
Man. With sushi, it's just it is a hard It's
a great way to get protein. It's also a great
dinner because it's really easy.

Speaker 4 (10:48):
You can order it. Boom, got some sush at the house.
You can feed a lot of people with it.

Speaker 3 (10:52):
Mm hmm. I think it's one of those things you right,
you have to give a chance to eat it. You know,
you gotta just be willing to try, because I once
you try it, you and a lot of it. Yeah,
exactly exactly. It's like it's it's it's just something different.
You know, but but you need the influence of somebody
else to bring that into your life. You know, you
need the influence of some a new person sometimes to
do that. Like, no one in my family was eating sushi. No,
you know, it's like so it was like it was

(11:13):
like that, that's the sort of thing. So I think
when when the kids go away to college and stuff
like that, or when they're in high school and they
start making all these relationships, that's when like, you know, yeah,
I want to try tofu and I'm like, really, let's go.
I'll try, you know, nothing, maybe at your house, I
have a whole bag. I may have a whole plate
of nothing. Maybe at your house. I don't know about it.

(11:34):
It's nothing I make tofu slamming well allegedly. Know. People
love my tofu. People sing about it. People are making
you feel good about it. Next week I'll play a
song about it that. Yeah, someone sent it into me.
It's a great song. It's like a choir song.

Speaker 1 (11:49):
Jeffy's Tofu is the best.

Speaker 3 (11:52):
It's it's really it's a beautiful. Yeah, I know, it's
really beautiful. It was a choir arrangement that was sent
to me about my.

Speaker 4 (11:59):
Arrangement tofu, what happened?

Speaker 3 (12:04):
If we make teachers again, that's going to be just
on the shirt. Just it was a choir arrangement about.

Speaker 4 (12:07):
My tofu.

Speaker 3 (12:10):
With slaps man. My tofu is yeah, listen, you threw
me off of that tofu college. I had a I
was following the path of map here and then I'm
just completely thrown off now.

Speaker 4 (12:22):
So I think that, uh yeah.

Speaker 3 (12:25):
As as chefs, you know, we always want to advocate
for cooking at home, but we also advocate for our
restaurant friends. But I think I think when you're having
those busy nights and stuff, doing a takeout once or
twice a week is not a bad thing. I think
it's a great thing. I think being able to go out,
and especially if there's a great restaurant in your neighborhood
or like around the way that is just like a
family that you might you know that's doing a good

(12:47):
job with honest food. I love supporting people like that
like once or twice a week sometimes like it gives
me a break, you know. I mean, I work, I
cook full time, so sometimes when I'm home I almost
prefer to eat someplace where I know the food's going
to be great, you know, and as opposed to cooking
at home again, Yeah, of course, of course, and you
kind of support the restaurant like going on Tuesday night

(13:08):
kind of thing. But getting that takeout you can find
it's almost becomes I think it's a great ritual to
do like one night a week because it kind of
becomes something that, you know, maybe the family looks forward to, Oh, yeah,
we're getting you know, lasagn you know from Steve's Lasagna
hut tonight, you know that kind of thing. Yeah, but
you know, the worst part about being a chef though,
is getting your We're off. We have the Curse of
the Mondays and Tuesdays, and everybody's off on Mondays and Tuesdays.

(13:32):
So every time you go to a restaurant, it's closed
on a Monday or Tuesday. I can't tell you how
many Mecca trips I've driven to go eat at a
restaurant to be like, oh, this would be great, and
not checked to see if they're open. Right, We've got
there and been like, what, oh that makes sense. Yeah,
I'm also off Monday and Tuesday. Yeah, that's like just
ruined my whole day.

Speaker 4 (13:53):
The entire day is ruined.

Speaker 3 (13:54):
Yeah, it's kind of Yeah, I believe that though. I
think like it's it's making it something that's a normal
thing you do. You go out, you have like a
normal day, we get takeout this night and do it
on a night where it's like you know where it's
a night where you have a bunch of things going on,
you're sporting things or rehearsals or practices.

Speaker 4 (14:10):
It's a great night to do it too. I'm also
a big fan of.

Speaker 3 (14:13):
You know something that we used to do as kids,
well I used to, I should say as kids, but
as I got older. Yeah, we had a place called
you Crops, which is kind of like a whole foods
back in the day, and amazing salad bar. So we'd
go have salad bar night where we'd go and make
a salad and bring it home and you know, after
practice or you know, or rehearsal or whatever, we'd go
make a salad and bring it home and that was dinner.
And it was And I think those are kind of

(14:34):
fun too because it kind of gives choices. This is
always a winner. Definitely. I love a salad bar, you
know me, I love a salad bar. I also and
all you can eat buffet. But that's a different story.
But yeah, there's the only hum of the planet who
enjoys a seafood buffet. Like everything in the culinary world
tells you that's not okay. Yeah, I'll break off from
the pack. No one else will come in there with me,

(14:55):
and I'll just see something crazy like oh, look a
hot pot buffet section and everyone's like, no, Jeff, don't
and I'll always be like, all right, I'll see y'all later.
I'll be fine. It's a terrible I yeah, I hop in.
I hop in with both feet. It's my favorite.

Speaker 4 (15:10):
If you love your kids, please don't take them to it.
All you can eat seafood buffet. We just just don't
do it all right.

Speaker 3 (15:16):
But crab leg Night at the Chinese Buffet was always
kind of slamming. I guess I don't know, man, come on,
you don't have any memories of that. I don't really well,
am I the only one in the world that eight
crab legs at the Chinese Buffet?

Speaker 4 (15:29):
And well, growing up in Virginia, we had actual crab
legs spots whe would go to, so.

Speaker 3 (15:33):
They should have been great when they made him at
the Chinese Buffet.

Speaker 5 (15:36):
I don't know this.

Speaker 4 (15:37):
This isn't helpful. This isn't helpful at all.

Speaker 3 (15:38):
It's probably not helpful. But like I said, I think
picking a night where you go out to dinner is
a great thing. Or you pick takeout up or have
takeout brought to the house, or a place where you
can ano. Another night where you go and you know,
like I said, you go to a place that that's
like a if there's a whole Food's near you or
something like that, where everybody goes and makes a salad
and bring it's a great one. Yeah, definitely salad bar
Night's healthy, good good night. Everyone gets a little choice,
you know, you kind of steer people towards vegetables.

Speaker 4 (16:00):
It's a great idea.

Speaker 3 (16:01):
Yeah, yeah, I think it's a it's a it's an
easy way to feed everybody and you can keep everybody happy.
So don't be afraid of those you know. Yeah, So
you're like me, you work a lot and you're away
from the house. Do you ever like do stuff like
make a dish that you can leave in the fridge
for everybody? Like, is that something part of your routine?
Is that something that you end up doing stuff like that?

Speaker 6 (16:20):
Yeah?

Speaker 4 (16:20):
I have I have it's it's it works out great.

Speaker 2 (16:25):
You know.

Speaker 4 (16:25):
I have a trouble when we're like, you know, it's
hard to cut the protein ahead of time.

Speaker 3 (16:28):
You know, Yes, as a chef, isn't it hard to
like leave something in the fridge and not make it fresh?
Like it's like it almost hurts me. Sometimes it's something
like a lasagna, which is for some reason I mentioned
twice now in the program.

Speaker 4 (16:40):
Yeah, Steves lasagna.

Speaker 3 (16:43):
Hut.

Speaker 4 (16:44):
Remember I talked about that place.

Speaker 3 (16:45):
Oh yeah, but is that a real place.

Speaker 4 (16:47):
Yeah, it's great, fantastic.

Speaker 3 (16:49):
They got Lazangnia, they got meat lasagna, sea food Lasigna,
veggie Lazigna, seafood Lasigna. It's delicious, like a scalps shamp
in there is great. That's aha, mel m. Yeah, but
but yeah, I think that's a good way to do
it too. You could do like like a big pot
sort of situation, like if you make a chili when
it's cold outside, or you make like a nice soup,

(17:10):
like that's always better the next day anyway, it's easy
to heat up.

Speaker 4 (17:13):
I think that's a good one to go to it
with as well.

Speaker 2 (17:14):
You know.

Speaker 3 (17:14):
Oh yeah, so because you're talking, we're talking all about
these things that are hard to you know, you don't
want something to that has fifteen steps that you know
what I'm saying, and we're reheating something, you know, And
sometimes you know, if you make something too difficult, no one's.

Speaker 4 (17:26):
Going to do it, you know.

Speaker 3 (17:27):
But I think things like like a mac and cheese
kind of thing, well, it's good, I think after twenty
four hours, it kind of loses some of its moisture
because it's absorbed by the pasta.

Speaker 4 (17:35):
So you got to kind of add moreture to it.

Speaker 3 (17:37):
You know. I was just going to say, the problem
with mac and cheese is no one knows how to
heat it back up.

Speaker 4 (17:41):
That's exactly right.

Speaker 7 (17:42):
You know.

Speaker 3 (17:43):
It's like you can make a slam in mac and
cheese and heat it up, but will heat it up,
it'll be great every single time, and then everyone else
in the house to be like it's just not good
the next day, Right, it's just gross, and it's like
that's not true in your house talks Well, I mean
in my mind, that's how everyone speaks to me. Got it. Okay,
Well it's funny because I know we're we're gonna get
this later. But mac and cheese actually, when you've done properly,

(18:03):
can be a great multi dimensional meal. You can take
mac and cheese, have it by itself as a side.
You take mac and cheese and like, do some ground
beef and seasons and I'm putting on there, and then
I got like a beefy mac and cheese, which I said,
beefy mac and cheese, and Jeffy's eyes lit up. He's like, yo, well,
I'm just gonna say this out loud one time for
the people at home. Hamburger Helper was like a true
thing in my life, Like I looked forward to Hamburger

(18:26):
Helper night as a kid.

Speaker 4 (18:27):
I don't know by the night.

Speaker 5 (18:28):
Meal for sure.

Speaker 3 (18:29):
That stuff was so good when I was a kid.
I remember just being like, Mom, can we have more
Hamburger Helper? Because I don't think my mom could cook
as well as she can now after having two chefs
in her life.

Speaker 4 (18:39):
But yeah, well, I'll tell you the colinorary genius of
my mother.

Speaker 3 (18:41):
Growing up. She made something called macaroni and tomatoes where
she would cook pasta and then add a hand tomatoes to.

Speaker 4 (18:47):
It and call him macaroni tomatoes.

Speaker 3 (18:49):
Dude. That sounds like old school gulash is terrible minus
the ground beef. And if it was a good day,
well I was, I say it was a good day,
she'd throw a little ground beef in there too. And
now we're talking, come on, now, you're real close to
something delicious. If did she put salt in it? If
she puts some salt on it?

Speaker 4 (19:04):
No, you mean the O G seasoning salt and pepper.

Speaker 3 (19:06):
Yeah, I hit it with the OG salt and pepper,
and then also maybe a little of the paprika. They're
hidden the sweetest spice.

Speaker 4 (19:13):
Here's the thing.

Speaker 3 (19:14):
I'm saying this on purpose because, like as chefs, I
think this might have might have been was driven me
to be a chef, was just getting rid of these
awful foods and be able to make real food.

Speaker 4 (19:23):
But mac and cheese can be a great one though.
You can do a lot with it. You can make
it work for several days, do different things with it,
you know, change things up a little.

Speaker 5 (19:28):
Bit, you know.

Speaker 3 (19:29):
I mean you can, you know, doing lobster in it,
doing ground beef in it. You can do all kinds
different things with mac and cheese. Very very versatile dish chefs.
I couldn't agree more. It's great for leftovers. You can
ball it up and bread it, croquet it, you know,
fry them up. They're so good. There's not a kid
in the world that it doesn't like a fried mac
and cheese. But you're right, it sounds amazing. But I
just don't know how many people home cooks are going
to do that. You start saying fry and they get

(19:49):
they get scared. We can do a whole episode. Everybody's
got a air fryer at home.

Speaker 4 (19:54):
I guess that's true. You could airfry those.

Speaker 6 (19:57):
You can air fry anything.

Speaker 4 (19:58):
They don't get as crispy.

Speaker 3 (19:59):
Though. See, now you gotta be a hater.

Speaker 4 (20:01):
Well I'm not hating. I'm just saying anyway.

Speaker 3 (20:03):
And this perspective of just us kind of setting the
table for back to school kind of what we have
going on as well with our kids. And you know,
like I said, my youngest daughter is an athlete, so
we have to kind of think about that. There's always
things going on, and we know it. There's always things
going on with everybody's family, especially this time of year.
There's always something happening. So we want to take this
opportunity on this program to try to ease that for

(20:24):
you try to make it easier, give you some ideas,
give you some things to change up, maybe jump in
that routine or make a new routine to make that
week easier for everybody else.

Speaker 4 (20:31):
So that's the plan here on this episode, Jeffy.

Speaker 3 (20:33):
Absolutely, And like you were saying before, people are getting
back in the routines. The health routine starts again for everybody.
You know, people are like summer's over. We're not drinking
beers and hanging out as much. We're not doing all
these things. It's like, whoa, I might have packed on
five pounds, I've done this tummy from you know, it's
time to hit the gym a little harder. It's time
to realid food all you do. You know, the only

(20:54):
thing about the seafood buffet you can get a lot
of protein. Wow, yeah, yeah, I guess I guess you're
right about that. You can's real protein or not. I
don't know what are you talking about? See foods great protein.
When we come back here after break, we're gonna be
joined by one of our favorite chefs across the whole area,
Chef Robertraidos. When they join us here in a few
minutes and give us some of his tips. Legendary New
York Long Island chef, a great chef, and he's gonna

(21:15):
be talking about some of his tips for uh, you know,
back to school.

Speaker 4 (21:17):
He has kids himself, so we'll get into that as well.

Speaker 3 (21:20):
And as of course, as always, we'll have some recipes
all the fun things like to talk about here on
Plumb Love Foods. Oh and yes, friends, I know what
you're thinking. I can feel it in the bones that
right here on Wis to see You're curious? Is there
a new song from the Flames? Well, guess what Jeffy's
tell him there is tell him let him. Of course
there is. Of course there is jam on jam on,

(21:41):
jam hit after.

Speaker 4 (21:42):
Hit, jam on it, just jam on it. I thought
you were going I don't know.

Speaker 5 (21:46):
Oh that I should have.

Speaker 3 (21:47):
I wish I had. We should have sinked.

Speaker 4 (21:49):
It'd a been amazing.

Speaker 3 (21:49):
You're checking out Plumblove Foods right on Wis to see
the voice stay right there.

Speaker 4 (21:53):
We ran back with Cheff Robert.

Speaker 3 (21:54):
Prado Plumb Love Foods with WICC hanging out with you

(22:21):
here on a Saturday. Get you're ready from back to school,
very very excited to be here today talking.

Speaker 4 (22:26):
You know, all the are you grunting.

Speaker 3 (22:29):
I was going, yeah, oh, I was like backing you up.
I was trying to give it. I was like trying
to hype you up. But like going with music, you know,
the fader thing wasn't working out well. So maybe I
didn't hear it, but I just feel like you were
grunting again. I was like, oh, we haven't even talking food.
You're already grunting now. Sometimes I grunt because I'm trying
to move. For those of you who playing the plumb
love Foods at Home drinking game, every time Jeffy grunts,
we have to have a drink, so remember that.

Speaker 4 (22:50):
Ye enjoy yourself there. But yes, sometimes they.

Speaker 3 (22:52):
Both grunt and that's a shot and a drink.

Speaker 4 (22:54):
Oh that was a chance you to do it too.

Speaker 3 (22:57):
It could have been a shot drinking a god in
this opportunity. It's it's fine, it's fine. We'll get there eventually.

Speaker 4 (23:04):
Hanging out with you here on a Saturday.

Speaker 3 (23:05):
And by the way, if you miss any part of
this program, you can get this whole episode and all
the other episodes of the show anywhere you get all
your fine audio downloads, you know, whether it's Apple or Spotify,
wherever it is trust me, we're there. You can get it.
Make sure you check it out. Just search plumb love
Foods and you pull it comes up. You can download
it and have it all your mobile device everywhere you go. Yeah,

(23:25):
it's fantastic. And of course we're still not on the
website for WICC, and I gotta work on that when
we get back for the summer, when it's officially like
like a back, I'm gonna get that fixed. Jeffrey. Yeah,
I mean I think that it's gonna happen. They just
probably haven't updated their website in a minute. There's a
lot going on here at the opposite Condostlore Media. There's
a lot going on. Yeah, so I mean that's what
I mean, like so you know's by the way, Also,

(23:46):
congratulations to the head boss here, Keith, for big promotion.

Speaker 4 (23:50):
Correct. Congrats to your brother. We're happy for you.

Speaker 3 (23:54):
So we're talking back to school, enjoying the time as
the fall becomes cooler outside, which we learned with Jeffy
edge Us it's called fall because the leaves fall off
the trees. We thought it'd be great to kind of
come in from a chef's point view and kind of
give you our point of view as chefs how we
handle the fall back to school and whatnot.

Speaker 4 (24:09):
But not just our voices, no, no, no, no no.

Speaker 3 (24:12):
We have one of the best private chefs that you
can ever find out there in the entire Tri state area.
He's been a chef for a very long time. He's
at the graduate from the Culonery in stud of America.
You could check out his website for booking information and
all those things at Chefpreto dot com. Ladies and gentlemen,
joining us on the program. Our good brother, the legendary
Uncle Bob Chef Robert. Uncle Bob in the house. So buddy,

(24:37):
how are you?

Speaker 6 (24:38):
Good morning, guys. How's everybody doing today?

Speaker 4 (24:40):
We are doing fantastic, my friend, and we're better now
that you're here.

Speaker 3 (24:44):
We're talking a little back to school and I know,
like we mentioned kind of how back to school the
first break is kind of getting back to a routine,
getting back to being almost that level of normalcy that
you have throughout the year, especially with kids.

Speaker 4 (24:55):
And I know you, I mean co many kids you
have now, Rob seven?

Speaker 3 (24:58):
Eight?

Speaker 6 (24:59):
Uh, well three that I know of.

Speaker 3 (25:01):
Okay, that's good news, that's good No, I'm just kidding.
Of course, you have three kids and how old your kids.

Speaker 6 (25:06):
I have a sixteen year old, a thirteen year old,
and an eleven year old.

Speaker 4 (25:09):
Yeah, so you're kind of like, bless you in the
heat of the moment, still like.

Speaker 6 (25:12):
You're we're in it.

Speaker 4 (25:14):
We're in it.

Speaker 5 (25:15):
Yeah, where it is.

Speaker 3 (25:18):
And your kids also play sports and they all do
their own thing, and so sometimes those nights kind of
become I mean, it's it's challenging to get you know,
a good healthy dinner and kind of get a good
lunch in there because there's so much of a scheduling going.

Speaker 8 (25:28):
On there there is, and as a chef, obviously that
stuff often falls on me and put to my wife
and I there's a lot of dividing and conquering. So yeah,
we have to come up with, you know, routines where
we're making sure that there's stuff that can be heated up,
thrown in an air fryer, you know, grabbed and eaten cold.

Speaker 6 (25:51):
And you know, you guys have kids.

Speaker 8 (25:53):
You know that it doesn't matter and one time one
week they like something, the next week they don't. So
I've I've found that the best way to do it
is is we kind of when we in my house,
we meal prep but we kind of do it for
like a three day stint, so maybe we make a
meal and then part of that protein can be made
into something.

Speaker 6 (26:14):
Else or left so that it can be added to
a salad or you know, something else.

Speaker 3 (26:19):
But you know, a big I like the three day
stint thing. I kind of working at three day intervals.
I think that's a good way to do it. That's
a great way to kind of break it down. Seems
like it kind of makes it easier in your brain.

Speaker 8 (26:29):
Yeah, And you know, just with our busy schedules, things change,
you know, and it's not like it's very hard for
me as a chef to wrap around when they're like,
oh it ends at seven, and then at seven thirty,
I'm watching them stand on the sideline and I'm like,
I've been here for forty minutes, Like why did I
have to come? You know, you know, I'm like, I

(26:49):
have something in the oven that I thought I was
going to be back in time to pull out, and
now everybody gets burned dinner because you know, the coach
doesn't respect the parents' time.

Speaker 4 (27:00):
It sounds like you're a little angry that Lazana gets burned.

Speaker 6 (27:02):
No, No, we don't we don't do lasagna.

Speaker 8 (27:04):
We're we're bigger on Like, I'm a big fan of
a Sunday or Monday night roasted chicken, and then day
two it gets pulled off the bone and shredded, and
then maybe it becomes a you know Southwestern you know
corn chowder chicken and corn chowder with some you know, biscuits,

(27:26):
and maybe the other half of it becomes enchiladas, you know,
things that can be you know heated up or left
in a crock pot or you know, thrown in the
oven or in the air fryer. So that's that's a
big one on ours is you kind of take the
things with similar profiles and then break them down so
that they're different meals. They don't feel like they're getting
the same thing every night in a row. You know,

(27:48):
maybe they add apasta to one or you know rice
to one, or you know whatever whatever it might be.
But that's usually how we go so that it kind
of hits something for everybody on one of the nights.

Speaker 3 (27:58):
Yeah, I think the roast chicken is kind of a
forgotten soldier. Then when it comes to a you know,
meal prepping or you know, taking care of dinners because
you can do a lot with a roast of chicken, Jeffe.

Speaker 4 (28:06):
I mean, it's good, but it's a roast chicken and
you can make you chicken salad out of it.

Speaker 3 (28:10):
You can use to make a tacos whatever, you can
do tons with it, chicken salad, you know. Yeah, I
love that idea. I love the idea of of stretching
out a leftover. That's like one of my favorite things
in the whole world. Hey and listen, if you're not
a big if you're afraid to make a whole chicken
in your oven, and that's it's not hard. But if
you are, I understand, and we can talk about that
in a different episode. But like rotissice, chickens from the
grocery store do the same thing. Yeah.

Speaker 8 (28:32):
Absolutely, We actually this year signed up for this. Uh
there's a new farm in my in my town and
they have chickens part of their CSA, and you know,
sometimes you get frozen chickens and all of a sudden,
you know, we have like six whole chickens in the
in the freezer. You can actually take a frozen solid

(28:55):
chicken to throw it in the enstapot and in an
hour have shred fall off the bone chicken.

Speaker 4 (29:02):
Great, you know, which is you're talking about a really
good idea that.

Speaker 8 (29:08):
I fought using the instapot as like a chef, and
it is one of my go to tools these days.

Speaker 3 (29:17):
Oh yeah, I mean pressure cookers are amazing. I mean
that's like the chef's secret, honestly, like to shorten times
and stuff like that. I've used them forever. It's like,
you know, it's a there's something about under pressure steam
cooking that will you know, you can break down the
fiber and meat and still not dry it out, and
it's it's such a cool thing to do frow from frozen.
I didn't realize an hour. That's amazing though, Yeah, that's crazy,

(29:39):
it's crazy. It's the Amazon for like twenty five dollars,
like they're not expensive now.

Speaker 8 (29:44):
And you know you can throw farrow in there, you
can throw rice in there, you can throw cuscus in there.
You know, It's it's not pretty, but if you need
to feed your family in a pinch, like you can
you can make.

Speaker 6 (29:57):
The whole meal in the instapot wo.

Speaker 7 (30:00):
You know.

Speaker 8 (30:00):
And and the great thing about the instapot other than
your traditional or conventional uh pressure cooker, is that it's
a set it and forget it.

Speaker 6 (30:08):
Uh, you know, it holds it at temperature. You know,
you're you're safe.

Speaker 8 (30:13):
So again, I you know, even even meals that we
wouldn't you know that that as chefs would take us.

Speaker 6 (30:20):
You know, we take time and care and love.

Speaker 8 (30:22):
But you can do short ribs in you know, thirty
five forty minutes in the pressure cooker if you have
like a good stock or something in the freezer, which
as chefs we usually do, but not to say you
can't add you know, some out of a box and
have it equally as delicious. So for those of us,
you know, those out there that are not chefs, you know,

(30:43):
I'm I'm I'm a big fan.

Speaker 6 (30:45):
I know Jeffy is.

Speaker 8 (30:45):
As well as shortcuts, you know, you got to you
got to use the products that are available. We're at
a very great time in the culinary world where there
are some amazing products out there that are.

Speaker 3 (30:57):
You know, you know, use the grocery store as your
prep cook as Ben says, you know, it's it's important
to do that. It makes life a lot easier and honestly,
you kind of get my brain spinning out. The whole
instapot thing what a great I mean, it really is
a great tool to use when you're trying to make
with this time of year from back to school, the
business kind of getting back into it.

Speaker 4 (31:14):
You really can. You can do the entire meal in there.
It's great.

Speaker 3 (31:17):
I mean, if you want to take it to the
next step to take your proteins and see them in
the pan and then put them in there so you
get little seer on them first, you.

Speaker 6 (31:22):
Know, I absolutely, I mean I always do that. They
have the option to do it in the instapot.

Speaker 8 (31:29):
I find that it is just easier and easier to
it's quicker to do it with my traditional ways. But again,
you're a busy mom or dad, and you're you know,
you know the other the other thing that a lot
of like my friends and you know, kids that are
on my kids teams, you know, I use the instapot

(31:51):
as a tool for.

Speaker 6 (31:53):
Preparing just the protein.

Speaker 8 (31:56):
You know, so maybe you make you know, barbacoa beef
which would normally take a whole day, you know, while
you're making you know the other sides, and then you
turn that into a couple of different things, or you know,
a roast beef for you know whatever, whatever it.

Speaker 6 (32:09):
Might be a fork funt. You just it shortens the
time and gives you, you know, all these other options.

Speaker 4 (32:18):
Yeah, it's a great idea, Jeff. Do you have an astapot?
I do, and I love using it.

Speaker 3 (32:23):
It's one of those things too that I feel like
I've a if I'm in a pinch and i know
I'm gonna have to cook something later in the insta pot,
like I've prepped everything out ahead of time, like we're
I'll chop all the vege and do everything and kind
of even just even throw it all in the pot bowl,
put saran wrap over it and throw it in the fridge.
And then when I get there, I throw it in
the insta pot, put some stock on it, throw it in,
cover it, you know, let it ride. And it's like,

(32:46):
you know, I have chicken and rice. I whip up
a quick veg while that's going. Yeah, and next thing,
you know, I have like a beautiful chicken and rice.
And honestly, chicken and rice kind of cook almost the
same exact time. And the instapot, especially if you put
in just the right moisture and it's it's not I've
had some pretty perfect rice out of there, which is
pretty wild to say, but it's it's a it's having
all these tools, all these tools such a great tool
such I mean the instapot, the air fire, and these

(33:08):
are great tools to have, particularly if for trying to like,
you know, work in that pinch or get things done quickly.

Speaker 4 (33:11):
I'm a big fan of that.

Speaker 3 (33:12):
That's good. Yeah. And then and the old school slow cooker. Man,
don't ever forget about the old plug and slow cooker.
I mean that crock pot.

Speaker 4 (33:17):
Let's go, baby. I'm like, yeah, my nickname used to
be crockpot.

Speaker 3 (33:20):
Daddy, crockpot Daddy, the crock pot. Yeah, all these t
shirts this show, I just can't get over. It's a lot,
a lot. But the crockpot is great because you can
make it even the night before. Like Jeff said, put
everything in the you know, in the crock pot container
and put it in the in the frigerator, wrap it up.
Then before you go to work next morning, put in
the crockpots that ever eight hours or whatever. Let it

(33:42):
ride and you know, throwing a solaring cap or throwing
a whole chicken or throwing a pork loin in there,
and just letting it ride with a bunch of potatoes
and vegetables.

Speaker 4 (33:50):
You can get a nice dinner out of that when
you get home.

Speaker 6 (33:52):
Oh, I gotta tell you so.

Speaker 8 (33:54):
I used to do the same thing, and I would
always go eight hours high and the low cooker. Yeah,
and instead of putting it in the fridge at night,
I put it on low in the morning and you know,
at night in.

Speaker 6 (34:06):
The morning, and yeah, let it ride overnight, man. And
it's it's even better.

Speaker 8 (34:11):
Oh it's oh, you know, it's almost like you're getting
it the day after.

Speaker 4 (34:18):
Oh.

Speaker 3 (34:18):
I love that. It just marries over night on low.
I love that. Yeah.

Speaker 6 (34:22):
And then you know, you wake up in the morning,
your house smells amazing.

Speaker 5 (34:26):
Yeah.

Speaker 3 (34:26):
I mean take a chuck roast and throw it in there,
a little red wine, some herbs and some garlics and
potatoes and let yeah, come on. That was one of
my favorite things in college, man. I would use that
crockpot and do exactly what you said. I'd get it
going in the morning, and then i'd go and do
classes and I'd have to go to work. And then
when I get home at like whatever, eight thirty nine
o'clock at night, my whole block smelled like whatever it
was that was cooking you know what I mean, I'd

(34:48):
be walking up the stairs. No, everyone would be like,
what's going on?

Speaker 5 (34:50):
Man?

Speaker 3 (34:51):
Your house smells amazing. People like everyone around like all
the other like you know, single dudes. I knew in
the neighborhood.

Speaker 4 (34:57):
It was not even single dudes in college, guys.

Speaker 3 (34:59):
It also work great for you know, back to school cooking,
which is kind of the best part about it.

Speaker 4 (35:03):
Yeah, those roots. Sorry, Robbi, go ahead, No, no, no,
the roots thing is.

Speaker 8 (35:07):
It's funny you guys. Actually, just saying that sparked this thing.
My my wife's family has this, uh, like nineteen fifties
Betty Crocker recipe called like chicken dive in, And that's
one of those things that we do make and like leave.

Speaker 6 (35:24):
You know.

Speaker 8 (35:25):
It's it's definitely not healthy to eat on like the
regular because as much as I've tried to fix it
and make it like you know, a cheffy, you just can't.
You got to use like the condensed Campbell's soup mix
and the jarmannise, and.

Speaker 6 (35:40):
But it's like a curried chicken and broccoli over rice
with like cheddar cheese.

Speaker 4 (35:45):
On top, and oh interesting, you bake it.

Speaker 6 (35:47):
But it's chicken dive in chicken dive in, you know,
if you.

Speaker 3 (35:50):
If you go, it's can we just talk about plumb going?
Oh interesting?

Speaker 4 (35:58):
I thought it was interesting.

Speaker 6 (36:00):
I feel like he's going to pull one of them
out from underneath his desk there and.

Speaker 3 (36:03):
Start, Yeah, he's gonna be like, you mean this chicken
dive in it reminds me of But I say it's
interesting because it reminds you of rescued up. My family
used to make when I grew up, and it was
shoot my wife, my my my mom or my grandma.
Whoever made it would call it chicken and golden gravy, right,
which was like it was like chicken thighs and legs,
and they basically pour like you know Campbell's Cream of

(36:25):
Chicken soup over top of it, yep. And they would
get fancy and put onions in it and then just
put the whole thing in the oven. Let it bake
for like an hour.

Speaker 6 (36:32):
And a half. Out that's it. There's many variations of
it from all.

Speaker 3 (36:38):
That same thing. Yeah it was.

Speaker 6 (36:41):
It must have been in like the nineteen.

Speaker 8 (36:43):
Fifty three Betty Crocker cookbook, and everybody kind of oh,
I don't like curry. I switched this instead of the curry.
But it's like one of those things. It's my wife's family.

Speaker 6 (36:53):
Like you know, if they were if they knew they
were going to die, they'd be like, we want chicken
dive in last.

Speaker 4 (36:58):
Week, Jeffy. That's why I found interesting because it was like,
that's where my head was going. I was like, Oh,
it's the same thing I used to.

Speaker 3 (37:03):
That's crazy, that's crazy. I thought you were just placating
him because you thought it sounded weird. I know, because
I was really thinking in my brain, I was like, oh,
you were like, oh interesting, Just the way you said
it was.

Speaker 6 (37:14):
Very I'm really waiting for like the eating and I'm
eating it.

Speaker 3 (37:19):
Yeah. I mean, dude, how many recipes do you know
with Campbell soups? Oh my god, I mean seriously, like
the old school Campbell soups recipes. They're kind of solid,
some of them. And you could take cream, a mushroom
sleep and port of a chicken and put in the oven.
It's amazing when it comes out, I mean so good.
And then if you want to get really fancy, right
before you finish it, top it with some bread crumbs
and put it back in there, and then want to

(37:39):
get even next level. Get some of those One of
those little containers are frenches onions that are fried and
top it with that. Let me tell you something right now,
that's a life that's a game changer.

Speaker 4 (37:48):
Game changer.

Speaker 3 (37:49):
I thought you were going to say a life changer,
and I was really going to get after you. But okay,
game changer, I'll give you not.

Speaker 4 (37:54):
It doesn't like game changing for sure.

Speaker 3 (37:57):
And listen, these are some of those things though, too,
Like as a are we saying this is hot cuisine
is an incredible no, But is it a great meal?

Speaker 4 (38:03):
You can feed your family out of just the oven
and doing something simple?

Speaker 3 (38:07):
Totally, But you could absolutely church up a dish like
that really quick. Like you could take Campbell soup mix
and then get like some gourmet mushrooms from the grocery
store and a little bit of sliced garlet and like
kind of throw it all together. Yeah, obviously take a level, right, Yeah,
take it to another level and you know it'll it'll
be even better and a little chefy, you know, kind
of like what was her name, Sandra, Sandra Lee? Or yeah, yeah,

(38:30):
almost home made dated cuomo.

Speaker 8 (38:33):
Yeah, there's there's something to be said about all of that,
and it doesn't have to be the unhealthy can of
Campbell soup.

Speaker 6 (38:40):
It can be a stock or a different stock that
they have.

Speaker 8 (38:44):
Now with like lemon, grass and ginger or garlic, and
it's just I guess the point I want to make
with all this is that you can take things. You know,
even you know what you said your mom was giving
you the macaroni and tomatoes. Yeah, yeah, you know the
only reason it wasn't good was because she didn't layer.

Speaker 6 (39:00):
It was flavor.

Speaker 8 (39:01):
You know, those were all staples. So if we can
teach people to just take that extra step, you know
and hit it with the og you know, the S
and P and you know, I mean, how many times
have we been out to dinner and people are like
oh and you're like, oh look, and you sprinkle like
the tiniest bit of salt and pepper on it, and
then they're like, oh my god, this is amazing and
you're like yeah, you know, like people just don't.

Speaker 3 (39:23):
Know you're right and salt is your friend, so don't
be afraid of it. So, Robbie, I know that we've
talked about routines and stuff in the front end here.
Sure with you having your kids and everybody playing all
the sports. You guys have some routines, right, yeah, we do.

Speaker 6 (39:38):
We try and have.

Speaker 8 (39:41):
You know, higher protein snacks, you know, things in the
morning that they can eat, whether it's a you know,
egg and cheese, you know, wraps that I make ahead
of time that they can throw in the air fry
and grab on the way to the bus er to school.
You know, banana breads and you know, obviously you know,
it used to be the ones that were full of sugar,

(40:03):
but now we're we're using honey or maple syrup and
you know, almond powder, almond flour instead of all purpose flour,
you know, peanut butter protein, you know, as athlete, trying
to get them to that next level, and you know,
food is fuel, and we're trying to teach them that
you shouldn't eat from little one hundred calorie packets of

(40:25):
snacks from Costco.

Speaker 6 (40:26):
And no, not that, not that we don't love Costco.
We do, but uh, there's other things to get there.

Speaker 3 (40:33):
Yeah, I agree, and listen, well, those things have a place,
but you know, not not in this conversation.

Speaker 6 (40:38):
They don't.

Speaker 3 (40:38):
I guess it's how I look at you, those little
hundred calorie packs. I mean, I don't know that you're
you're you're placating to someone who is. I hate that stuff.
I think it's terrible for you. It's not good for you.
You know. Yeah, it's so gross. It's so gross. It's
full of so much stuff. And you can make like
like Robbie was saying, you can make a banana bread.
It's like six ingredients. Yeah, and just those little hundred
calorie packs. I think that the damage it does, you know,

(41:01):
particularly to our kids to make them. They mean, at
this age or whatever, they should be thinking about calories,
Like what are we talking about? Like, don't don't market
it that way.

Speaker 4 (41:08):
I just hate it. I get very angry about it.

Speaker 3 (41:10):
Yeah, and I'm with you, especially dad of young ladies.
It's already a lot of pressure for sure. So rob
I know you have a great recipe or that you
use for a high protein banana bread. Do you want
to share with us?

Speaker 6 (41:21):
I do. It's uh, it's dree mashed bananas. I prefer
when they're they're brown and now a little more sweet.

Speaker 8 (41:29):
The sugar's really developed in them, and it's you can
really kind of go with whatever you want. But it's
it's usually like a half a cup of peanut butter
protein or vanilla protein.

Speaker 6 (41:40):
Two eggs.

Speaker 8 (41:42):
I use blended oats, and I keep some of them whole,
some of them not. I process them in the food processor.
Some maple syrup. It's probably a teaspoon or two, but
it's really to your liking. I like to go lower
on the sweet side. Half a teaspoon of salt you
can add chocolate chips or nuts or or whatever else
you might want to and a half a tea spoon

(42:02):
of baking soda. I also put in a half a
cup of either cottage cheese or Greek yogurt, and you
basically mix the wet and dry, bake it three fifty
until it's done. Usually takes depending on your oven, but
fifteen to twenty minutes.

Speaker 3 (42:21):
Simple.

Speaker 8 (42:22):
Yeah, there's it's it's one of those things where people
get really intimidated, but it's a quick bread. And you know,
there's a couple of different ways that it leavins because
of the little bit of baking soda. The yogurt or
the cottage cheese gives it a little bit of levy
and it's, uh, it's delicious and it's good for your kids.

Speaker 3 (42:41):
So yeah, yourself even probably say streets, a little bit
of sweet tooth you might wash you want something sweet.

Speaker 6 (42:47):
Yeah, I definitely allow the natural, like the flavors of it.

Speaker 8 (42:52):
You know, you can add cinnamon, you can add whatever
your favorite pumpkin spices or you know, depending on the
time of year, little nutmeg, whatever. Totally, but uh yeah,
it's it's one of those things that just use what
you have, you know. And if I can say anything,
it's that that would be it. It's allow you use

(43:13):
what you have and and you know, turn the first
night's protein into something the next night. If you have
fruit on the counter, and you know, a bunch of
bananas the kids eat four, use the last three.

Speaker 4 (43:23):
I love it for something else.

Speaker 3 (43:26):
Joining us Chef Robert Preto, one of the best private
chefs there is out there. You can check him out
at Chefpreto dot com. Robie appreciate all of those uh tips, man,
some good stuff there. Thank you.

Speaker 4 (43:37):
We come back right here on Plumb Love Foods, W
I c C.

Speaker 3 (43:40):
Chef Jeffy and I are gonna talk snacks and plus
our house band the Flames, got a brand new song
for us. We're gonna play it, you know it and
Jeffy is very very excited about us. Stay right there,
Plum Love Foods'll be right back.

Speaker 1 (44:33):
School Incision.

Speaker 7 (44:37):
Chef Plum and Jeffy back again, summernded Plum Love Foods
made the sacrifice. Let's said you key, One pot meals
for world domination, teaching the children and feeding the buses.

Speaker 1 (45:00):
Witty s calling session, Chadlo and Jeffy back again, Summer.

Speaker 2 (45:15):
My loves Main sacrifice, the sad chill.

Speaker 1 (45:21):
Chase, what parts the word? Tony shot?

Speaker 2 (45:27):
Teaching the children and seeing the messes.

Speaker 5 (45:31):
Wearing Oh my word, what on earth was that? Jeffy?

(45:56):
Are you kidding?

Speaker 6 (46:00):
Oh my nail?

Speaker 4 (46:00):
Sean are they on this like eighties hair metal kick
right now? What is happening?

Speaker 3 (46:06):
All right? I gotta be honest, I may inspire some
of this.

Speaker 4 (46:10):
Oh my gosh, Plumb Love Foods right here on WYCC.

Speaker 3 (46:12):
That's the newest song from our house band, The Flames,
Plumb Love Foods back to school. Apparently we're making one
pot meals for world domination? What we rule the world with?
One pot meals? Were educate the children? Oh my gosh,
I don't even know what to say to that. I mean,
Plumb and Jeffy back again.

Speaker 4 (46:33):
The solid guitar work should not be in that song.

Speaker 3 (46:36):
I'm first of all, I feel like sometimes there's less
lyrics and just better guitar.

Speaker 4 (46:41):
Trent the guitar player, like he's not getting the credit
he deserves.

Speaker 3 (46:44):
Definitely not shout out Trent.

Speaker 4 (46:46):
Unbelievable.

Speaker 3 (46:46):
And of course you can get any episode of plumblve
Foods you want to check them out anywhere you get
your fine podcasts or your digital audio, you know, Spotify, iTunes, Apple,
wherever you get it from.

Speaker 4 (46:56):
We're anywhere, of course.

Speaker 3 (46:57):
Yeah, ask one of your AI agents about they know, Yeah,
for sure, they know we're gonna get all these songs
to and put together. We're gonna do a big, a
big push here in the fall where we're gonna we're
gonna put them up on Spotify or something. Don't We're
gona figure out's gonna be amazing. The Plumb soundtrack definitely
forward to it. I'm looking definitely, it's hilarious. I hope
can we get an infomercial like Guitar rock YEP, but

(47:19):
for the Plumb mol Food soundtrack one thousand. We will
film it next weekend when we are at the UH
Norwalk Oyster Fest will come check us out next week
in September fifth, sixth, and seventh Veterans Memorial Park in Norwalk.
We're hanging out with our friends from Ohegan Sun. We'll
be making some great steaks, some great oysters.

Speaker 4 (47:35):
Come see us. It's gonna be a lot of fun.

Speaker 3 (47:37):
Uh The Norwalk Oyster Festival next weekend September fifth, sixth,
and seventh.

Speaker 4 (47:40):
We're gonna be there. Let's go in a great time, Jeffy.

Speaker 3 (47:43):
Uh So, we've talked about some good ideas for making
dinners and things like that to kind of get you
ready for back to school, to kind of prepare you,
to give you a little a little AMMO and your
recipe clip to get food out there. A big shots
to chef Robert Prater for joining us on the last
break h him pointing out the the cooker, the the
the the one the one pot cooker thing. I can't

(48:04):
think of the insta pot there it is. You were
just letting me drown right there. Yeah, I just want
to see where you were going with that.

Speaker 4 (48:09):
Yeah, I know I was. I couldn't think of pot.

Speaker 3 (48:13):
I don't know the cooker, the one on cooker one pot,
the insta pot. Excuse me, everyone, I apologize. It was
a great move though, because I kind of forgot about
the instapot. Yeah, well, I mean you don't have one yet.
Do you're gonna have? I do have one.

Speaker 4 (48:29):
I don't use you do have? Oh yeah, it's I've
only like twice. I should use it more often. I'm going, yeah,
do you will?

Speaker 3 (48:35):
You like rob a little bit? You're like, I'm a chef,
I don't need this thing. Yes, yeah see, I feel
like a lot of people get that way. But you
got to get the short cut Parazi blood in you,
and you have to look at a problem and you
have to say, how can I make this problem faster
and easier to handle? You know you can do that
shortcuts good solid gadgets like a strawberry pither.

Speaker 4 (48:55):
That's that's not a strawberry pither.

Speaker 3 (48:59):
Can we move on? This is there's so many problems
everything you just said. Sorry, but we haven't talked a
lot about. Let's say some of those after school snacks, because.

Speaker 4 (49:09):
People come home from school, maybe you're still.

Speaker 3 (49:12):
At work and your kids come home, or they get
out of practice earlier, they need something to snack of,
something to eat because they've been eating school food all day.
And by the way, I'm not going to be the
one that sits here and says that school food is terrible,
because I think that's changing a lot these days.

Speaker 4 (49:24):
Jeff, don't you we should talk about that for a second.

Speaker 3 (49:27):
I think school food is starting to change a lot,
and I think people are starting to realize, like what
Rob said, food is fuel, and our kids need really
good fuel to be able to learn properly. And I
think education is super important. I think food in schools
is becoming especially since COVID, you know, we saw that
was like so important that a lot of a lot
of families are really kind of trusting the school to

(49:48):
feed our kids well and it might be one of
the only really great moves they get. So yes, shout
out to all the school systems out there that are
trying to do their best. Yeah, they're trying to do
the best they can way to try to do their best.
I agree completely, But maybe you need a sack. And
the good news is friends that chef Jeffy is here
with some snack ideas that he got from apparently a

(50:11):
source that I'm not happy with.

Speaker 4 (50:13):
Yeah, you're gonna love this, am I dude, you're gonna
love it.

Speaker 3 (50:18):
Are we gonna start doing a segment on the show
every single time where all we do is just I
don't know, we'll tell your namire list first. I'll it's
not a bit, it's me. I went out there. I
googled all right. The AI Google was like, this is
the absolute best list on the internet right now when
it comes to after school snacks, and that list came

(50:38):
from the Pioneer Woman dot com.

Speaker 4 (50:40):
Oh, come on, what.

Speaker 3 (50:43):
The new bit on the show is every we're gonna
have one break or we just destroy the Pioneer Woman?

Speaker 4 (50:47):
Is that? What is that what you want from me?
Because you know I'm mad.

Speaker 3 (50:49):
I get this woman business talking about the food. First
of all, she has people who work for her that
might have cooked. So tell So what's the name of
this list? Let's get into this always at the table.

Speaker 5 (51:03):
What's it is?

Speaker 4 (51:03):
It like supposed to be a healthy snack? It supposed
to be just a name of this list?

Speaker 3 (51:07):
Is I gotta get back up to the top because
I'm deep down into the list?

Speaker 2 (51:12):
Uh?

Speaker 3 (51:14):
Ten easy after school snacks to keep the kids full
until dinner. Ten after school snacks that keep the kids
full until after dinner. Okay, okay, so keep them full
till after dinner. Don't take it full with dinner, full
until dinner. Sorry, not until dinner.

Speaker 4 (51:28):
Okay.

Speaker 3 (51:28):
I was like, when you hate your kid. No, I'm sorry,
that's not what it says. It says easy after school
snacks to keep the kids full until dinner, not after.
I was not claiming to be healthy, I know. No,
this is just like, let's fill them up, all right,
give me one, all right? So and this first one,
this first one was not bad to me. It was

(51:51):
not bad. And I mean it's a little a little intensive,
but uh, garlic ranch party mix. So make your own,
like your own checks mix at home. You know, we
do cereal squares, We got pretzels, we got some peanuts,
we make some popcorn. Then you kind of take a
garlic ranch garlic powder and like a ranch seasoning packet,

(52:13):
toss it in some toasted butter. Toss the whole thing
in like a toasted butter situation to kind of get
the seasoning to stick all over everything. Then you put
it in a low oven for a little bit to
kind of toast it up, and then you serve it.
We're not going to do this, Jeff, and you put
it in bold, give it out for your kids. We're
not gonna do this, So they have a salty, salty
snack to You're not gonna do this, Like she's giving
a recipe to make trail mix in your house.

Speaker 4 (52:35):
Do we you really need that?

Speaker 3 (52:37):
I mean, I don't know. Shout out to all the
listeners out there that never made trail mix. I think
I'm helping them.

Speaker 4 (52:42):
So take some cereal and some pretzels and some peanuts
and mix it all together.

Speaker 3 (52:47):
So this is what I'll say about this snack is
that if you were to not use the you know,
Hidden Valley Ranch seasoning packet, which is probably full of
a ton of preservatives and stuff that we're trying to
stay away from, and you were getting you know, great
organic pretzels and like a good cereal, and you got
some really wonderful peanuts, and you pop the organic popcorn

(53:07):
and you put the snack together with some really nice
spices that we got at Spicology, and you made a
wonderful snack. You're cutting out their preservatives and all the
garbage that you would be giving your kids from like
a costco snack, and you're doing this at home. My
problem with this is I don't know if it's saving
anyone anytime. I agree completely, I mean, I mean, I

(53:29):
think absolutely done all with that, you're not really saving time.
But she's not claiming to saving time. No, she's on
the pioneer. She's out here on the pioneer, just doing
God's works anyway. All right, So the next one was
I think a great idea, honestly, especially right now in
the fall, because I got these things coming out of
my ears, and that's zucchini bread. I don't know if
anyone else at the garden at home right now has

(53:50):
just huge giant zucchinis. Sure everywhere, rate those suckers up.
Make delicious zucchini bread. You can make a bunch of
zucchini breads and actually freeze them and then pop out
of the freezer and put them on the counter in
the morning when kids get home from school, they can
take it, slice it, put a little bit in the
toaster of and slather it with a little butter. Put
a little bit of chocolate chips in there if you
want to make it a little sweeter. It's almost the

(54:10):
exact same recipe as Robbie's in our last break his banner.

Speaker 4 (54:13):
But it's very sing exactly.

Speaker 3 (54:14):
You could you could add a little your favorite protein
powder in there, and I think that's a I think, honestly,
to me, that's not a terrible thing. I mean, yes,
is it is? It like, you know, kind of like
easy peasy. But at the same time, I think it's
an affordable kind of a nice snack for somebody after school.

Speaker 5 (54:30):
I agree.

Speaker 4 (54:31):
I don't, I don't. I'm not mad at that so much.

Speaker 3 (54:32):
And you can shred those up and make them great,
and you can make them in a little like cupcake tins,
a little like individual serving pieces. They don't have to
cut the bread because sometimes the kids will go to
cut the bread and the counter crumbs over the counter.
It's annoying. But yeah, I think that's that's all right.
So I'm not that mad at that. But I don't
think that's a groundbreaking situation like this is. I mean,
so we're not trying to break round, okay, We're just

(54:54):
trying to feed the kids, make them happy. I don't
know why you got to be so mean the pups listed,
I don't know.

Speaker 4 (54:59):
Give me a what else we.

Speaker 5 (55:00):
Got, all right?

Speaker 3 (55:03):
Iced oatmeal cookies, nice one iceed oatmeal cookies, iced oatmeal cookies. So, uh,
it's basically an oatmeal cookie recipe. Your standard oatmeal cookie,
you know, just like the some some butter, some sugar,
oats flour. People add a little bit of raisins to this,

(55:23):
whip it up, ball it, bake it, and then cover
it in an icing that is a little bit of
lemon juice or water and powdered sugar and then you
just just pour it over the top of these cookies
and it's like a royal icing. So that part to me,
I'm like, eh, I mean, I don't know if you
want to inject your kids with a ton of sugar

(55:44):
right after school when they're trying to learn do homework.

Speaker 4 (55:47):
I don't know.

Speaker 3 (55:48):
At least my adhdep monsters. I don't think we'd do
well with that.

Speaker 4 (55:52):
Okay.

Speaker 3 (55:54):
So she wants to make cookies and then and then
put icing on them, and that's that's that's her. It's
on my list of snacks, man. It's like a nice
grandma snack. I feel like Grandma would make that for you.

Speaker 4 (56:06):
There's nothing wrong with it. Oatmeal cookie, but no cookie
is not a healthy snack.

Speaker 3 (56:11):
Cookie is not a super healthy snack.

Speaker 4 (56:13):
That's true.

Speaker 3 (56:13):
But I mean, but you think this says oatmeal and
it you're like, oh, yeah, amos is really not as
healthy as people think it is. But that's yeah, Okay.
Here's another one that I think is kind of interesting.
Air fryar, sweet potato fries. So what she's saying here
is and this is kind of neat, is like you
just basically cut up some uh, sweet potato.

Speaker 4 (56:31):
Wedges said, this is kind of neat, Like that's making
it worse, Like you're.

Speaker 3 (56:37):
Stop. I'm you're one hundred percent like rage baiting me
right now.

Speaker 4 (56:43):
No, I'm my finger. Every time the clock.

Speaker 3 (56:48):
She pull us a recipe for sweet potato fries and
an air fryer.

Speaker 4 (56:51):
Oh my god, but I.

Speaker 3 (56:53):
Mean, listen, we need a recipe for that. All right, Sorry,
I'll shut up. So what I'll say again about this
recipe that I think this fun is that you is
that the It's just the idea, though, Like I don't
think a lot of people would think, like, oh, cut
up some fries ahead of time and then just leave
a little note for the kids, like hey, put this

(57:14):
in the basket on the paper, put it in the
air fire, turn it on for this amount of time
and uh, you know, squeeze outow ketchup. You have yourself
a nice little snack if you're not home. That's something
that I feel like. The airfire is something I allow
my daughter to use when I'm not around. Is it fun, Jeff,
that's really a fun ti you can spice up your

(57:37):
child's after school adventure. For those who don't know, I
can't stand the Pioneer woman. I think she is the
biggest like waste, like as a chef.

Speaker 5 (57:45):
Just what are you doing?

Speaker 4 (57:46):
You don't need to come on.

Speaker 3 (57:50):
The silence is deafening right now because I don't know
what to say. So I'm gonna say bad words. I'm
getting so fine. I'm at the edge of my seat
right now. Don't be mad.

Speaker 4 (57:58):
I hate this woman. I don't understand wyright. Please continue,
all right.

Speaker 3 (58:01):
We're getting really close to some of the really good ones.
I love this.

Speaker 6 (58:06):
This is a.

Speaker 3 (58:12):
Here we go. This one's really awesome. It's a rainbow
fruit skewer. So and it's a fun one. You can
make ahead and if you want to add a like
a fun sweet treat, you could add a little cake
pop ball to your fruit skewer, so you would do
like some strawberries and pineapple and maybe a mandarin segment,

(58:32):
a little kiwis, some blueberries, a couple of grapes, and
then top it off with a cookie dough ball that
you roll in a little chocolate and then paraffin sprinkles to.

Speaker 4 (58:44):
You know, stop listening.

Speaker 3 (58:45):
Yeah, or you can use a donut hole if you
want to give him a little surprise. You want to
like make him feel like there's a little surprise on
your it's a fruit skewer.

Speaker 4 (58:53):
Surprise.

Speaker 3 (58:54):
There's a doughnut hole on there.

Speaker 4 (58:55):
But I don't understand why we're skewing this. Puts fruit
in a bowl and eat it.

Speaker 3 (59:00):
We'll see Plum doesn't have young kids for you listeners
at home. But the pioneer woman trying to help people,
and they didn't like a fruit on a stick. Everybody
likes stuff on a stick. Food on a stick is cool, man. Okay, okay, no,
that's fine. I agree for fantastic. Thanks Pine, you call
this a rainbow fruits kebab. I'm glad you came up

(59:21):
with this amazing new dish, This amazing new dish that
no one's ever seen before.

Speaker 4 (59:24):
Fruit on a skewer sounds great.

Speaker 3 (59:26):
All right, then if you hated that one, you're gonna
love this one. No, seriously thought for after school. No,
these are a little upsetting, but this one. So I
got two more, this last one here. One of these ones,
this one, I think is kind of a fun one too.
And you can kind of half prep it ahead and
then slice it and get it ready to just bake
when the kids get home, and it's everything tastes betal

(59:50):
and pin wheel form, salty ham guy cheese wrapped in buttery,
puffy crescent roll dough baked to golden brown perfection. So
you buy yourself some of that Pillsbery crescent road dough.
You roll it out a little bit, you lay your
cheese and ham on it, You roll them up, you
slice them into little pin wheels, you flip them. You're
gonna put them on a little bit of parchment paper
on a pan. You're gonna bake them four hundred degrees

(01:00:12):
for probably like fifteen minutes, and you're gonna have these
delicious little like ham and cheese snacks hot out of
the oven for the kids. I mean, this is something
I think.

Speaker 4 (01:00:19):
Wow, I mean, honestly, like this is amazing.

Speaker 3 (01:00:21):
I've never thought like you could take that crescent dough
and you could put ham and cheese on it and
then roll and then bake it. Like that's incredible, Like wow,
you know, yeah, yeah, I mean, let me tell you
something right now, I mean, unbelievable. I can't believe she
came up with this all on her own, like no
one's I'm just unbelievable, all right, full disclosure, she didn't what. Yeah.

(01:00:43):
This article was actually written by Kara Zoberman and Georgia Good,
so it took two people to come with this together.
They compiled these amazing recipes from the internet. Okay, this
one you're gonna really love. I think. So everyone knows

(01:01:04):
about Rice Krispy treats.

Speaker 4 (01:01:05):
Right, everybody? We all know Rice Krispy treats.

Speaker 3 (01:01:08):
Sure, all right, potato chip Rice Crispy treats. Okay, And
I'm gonna take it one step further. No, I just
want to hear her recipe first. I want to see
the rest of you gotta read me what they posted.

Speaker 4 (01:01:22):
Then we can change it.

Speaker 3 (01:01:23):
I don't know if I should because I'm looking at
it now and sadly it got one star. But it's
so it's a Rice Krispy recipe. It's well, two bags
of marshmallows, a half cup of butter, quarter teaspoonful salt,
five cups of rice crispies, five cups of ruffles or

(01:01:46):
ridge potato chips, a half cup of semi sweet chocolate chips,
and you basically melt the butter and the just the
way you make rice krispies. Make the butter and the marshmallows,
and then you throw everything else in. You spin it
all up. Then you layer it into a cast worad dish,
a grease castorle dish, or a dish with parchment in it,
and let it set up in the fridge for a second,
and then take it out, slice it, and you have

(01:02:08):
these delicious treats. And you can either add the chocolate
chips to it or melt the chocolate chips at the
end and drizzle it over the top. All right, So
what I'm gonna say here again, I don't hate a
rice crispy treat.

Speaker 4 (01:02:23):
Nobody hates the rice crich.

Speaker 3 (01:02:24):
No, But I mean it's a snack after school, Like
I don't hate it, you know, And if you could
add some fun things to it to make it a
little healthier, potato chips not being one of those things
they're trying to do sweet and salty. I get it,
but like, stop, don't I like the sweet and salty idea.
And I think if you added like a like like
maybe a salted nut to this and then still kept
with a little bit of dark chocolate on it, and

(01:02:46):
if you wanted to change the texture up a little bit,
there's other things you could add to it, like other
types of grains that you could probably add to that
that would be great. You know. I'm sure you could
add a little kienwan and bacon in there. I'm sure
you could add I like granola, a little granola or
something like that, and then make it the same way
with fruit, Yeah, a little dried fruit in the same
way with the butter and the rice crispies, and you
kind of like take a cup of the rice crispies

(01:03:08):
out and add a cup of the other kind of
grain to it. I mean, I don't hate that. I
think it's a fun you know, I think you know completely,
But they're trying to make a potato chip with just
to be fans, just to be just to be like
like I'm just trying to save the I'm gonna blury
By's mind here, you're ready, I'm gonna write an article
about this, and I'm gonna do a different rice crispy
tree every day for a month. I'm gonna put post
the recipe. You can make rice krispy trees out of anything.

(01:03:30):
You can make, count chocolate, the treats you can make,
Lucky Charms treats. You can make rice Christie King Chef Pa,
that's right, But like you can make any any cereal
you got makes great treats doing the same thing. Melted
butter and melted marshmallows all goes together. Pioneer Woman is
not my friend. I hope to meet her one day,
and when I do, Jeff rest A Sure, I'm gonna
tell her that she's the worst thing that's ever happened
to food in the entire twenty five years that I've

(01:03:51):
been paying attention to food and media. As long as
you don't as long as you don't threaten physical violence,
I'm sure everything will be Oh.

Speaker 4 (01:03:58):
Do you have anyone to be physical violence? Maybe to myself.
I have to hear one of her recipes.

Speaker 3 (01:04:02):
You're just a big scary guy, and I could just
see I'd see you just pulling out some wrestling move
on her.

Speaker 4 (01:04:05):
It's just so upsetting everyone. We're all very upset.

Speaker 3 (01:04:09):
Listen. Like I said, I think these are some fun ideas,
and I think that we could church them up a
little bit, make them more fun.

Speaker 4 (01:04:15):
We could, And you're right, Listen.

Speaker 3 (01:04:16):
After school snacks can be healthy, they can be delicious,
but sometimes a nice piece of fruit zucchini bread is
a great option to you know, even having fruit just
cut up in the house, or berries washed and rents
and ready to go, it can make a great easy
snack to go to. Like, you don't have to put
Pa Tata chips in your rice Crispy treats. Dude, super
quick recipe. Can I give you one?

Speaker 4 (01:04:35):
Yeah, please?

Speaker 3 (01:04:36):
One cup of your favorite protein powder, two eggs, a
quarter teaspoon of baking powder. Mix that up really well.
Add a handful of chocolate chips. Oh, and one cup
of peanut butter. Sorry, one cup of peanut butter is
important part. Mix that all together. Scoop that out, bake
it three point fifty for twelve minutes. Let them cool.

(01:04:56):
They're gonna be soft when they first come out. Let
them cool. They're going to turn into the most delicious
protein cookie five ingredients.

Speaker 4 (01:05:02):
Oh that sounds great.

Speaker 3 (01:05:03):
I love that's that's a much better, like helpful recipe
for people instead of potato chips in my rice, Krispatriots,
Thank you, Pioneer Woman. I'm gonna have a no Pioneer
Woman on the show rule. I think moving forward, sure,
until next week when we get the Pioneers. It's just
it's maddening to me these people like stop it. You

(01:05:24):
have found that list on purpose. But I think at
the same time there was some interesting ideas on there
that we helped church up for people a little bit,
you know, Chef up, I guess we cheffed up some
of the pioneer stuff. So you're welcome, Pioneer Woman.

Speaker 4 (01:05:37):
Oh yeah, yeah, I don't know. Thanks.

Speaker 3 (01:05:40):
When we come back here a Pumlo Foos, Jeff and
I can talk at one pop meals to get you
going for those those busy, busy weeknights during school you're
checking out back to school right here on Pumlo Foos,
Stay right there, We'll be right back. Plumb Love Foods

(01:06:17):
on WYC.

Speaker 4 (01:06:18):
You see the Voice of Connecticut. I'm Chef Plumb.

Speaker 3 (01:06:19):
That's Chef Jeff hanging out with you here on a
Saturday afternoon talking back to school. The weather's getting crisper
out there, you know, it just it does. It's kind
of in the air. Back to school is in the air,
and I don't know, like after a long summer, I'll
tell you, Jeffy, I.

Speaker 4 (01:06:33):
Kind of like this time of year. I kind of
got them back to school vibe. I'm kind of into it.

Speaker 3 (01:06:37):
Yeah, man, Honestly, I love fall. I love the seasons
that change. I mean, they're all changing, I guess, but
the ones that feel like they're really changing. Fall and
Spring to me or there the two best seasons. Bring
on the pumpkin spice, baby, let's see some Halloween ornaments.
I'm ready to go.

Speaker 5 (01:06:54):
I love it.

Speaker 3 (01:06:54):
And you know, as we talk more back to school stuff,
we talk a lot about as busy parents that Jeff
and I are, you know, sometimes getting the great, delicious,
nutritious meal.

Speaker 4 (01:07:05):
At home isn't always that easy.

Speaker 3 (01:07:07):
We talked about some tips about getting some take out
once a week, making like a once a week takeout situation.
Maybe you know, going to a place where you can
make a salad at a great like Wall Whole Food
or something like that, to get a great salad, you know,
one night after a practice or whatever you got going on.
But another great option is, of course the one pot meal.
You can make all kinds of things in one pot.
Jeftee and I think that that one pot.

Speaker 4 (01:07:29):
Yeah, it could be the.

Speaker 3 (01:07:29):
Instant pot we talked about, It could be the cruck
pot we talked about, but it also just be a
pot on the stove. There's really no right or wrong
here on how.

Speaker 6 (01:07:35):
You do this.

Speaker 3 (01:07:36):
There's absolutely no right or wrong. It's really what you
and your family enjoy. I mean, I've seen everything from
breakfast for dinner cast roles to you know, all sorts
of pasta skillets and and things like that. You know,
it just just great, you know, and of course the
old school stew and soups.

Speaker 4 (01:07:55):
Sure.

Speaker 3 (01:07:55):
And I have a rule in my house that you know,
when I had all the girls r at home, I
would always say, if I can keep seventy five percent
of the family happy with food, that I feel like
I'm doing pretty good. That's that's that's honestly, as a
dad of multiple children, that's the hardest part because not
everyone loves everything totally, and you have some people who
want to favorite exactly yeah, and and and it's hard.

(01:08:17):
You know, it's very hard. If you're not a stay
at home parent, you don't have time to you know, play,
caate to everyone's needs and wants. You have to be
able to make things that people can pick around and
move around. And like you might not love carrots, well
pick it out because it's in there, and you know,
it's just how it goes. I don't I don't know
how you run into your house, but.

Speaker 4 (01:08:34):
Yeah, I mean we used to always do.

Speaker 3 (01:08:35):
You know, you get what you get. You don't get upset,
you know kind of thing. But you want to make
people happy too, because food also makes people happy. And
so I think some of those one pop meals are
really important. And i'm'na start with one of my favorites, Jeffrey,
I'm gonna tell you about, which isn't hard, but like,
you know, a delicious We do pork shoulder right where
I take a pole pork shoulder bone in, put it
in all day long, let it ride, and then have

(01:08:56):
that at the end of you know, with a little
bit of coleslaw, a little bit of a you know,
roast potatoes or rice. My kids love it and it
kind of cooks all day long.

Speaker 5 (01:09:04):
It's delicious.

Speaker 4 (01:09:06):
Crockpot dot.

Speaker 3 (01:09:07):
Or you can put it into a pan and put
into an oven at about two fifty covered with a
little bit of stock or a little bit of white
wine and some butter and some onions and let it
ride at about two fifty for about six hours and
it comes out amazing, fall off the bone, just delicious,
and you can make biscuits out of the next day.

Speaker 4 (01:09:25):
Yeah, a lot of things can do with that. So
I that's one of our favorites in my house.

Speaker 3 (01:09:28):
I love that idea. You know what kind of a
way out of the box dish that I'd like to
make all the time for people and especially my kids.
That I would do a lot because it was just
like easy to make. You know, you know what an
okanoma yaki is.

Speaker 4 (01:09:43):
I'm scar I've never heard of this, tell me so.

Speaker 3 (01:09:46):
An okanoma yaki is kind of like a cabbage and
egg pancake. It's like a like I think it's Korean,
there might be Japanese. I'm not sure where I learned it.
And it's a kind of like leftover shredded cabbage or
I would just shred a whole bunch of cabbage and
I'd through the fridge and see it was left over,
and if there was leaven, like a couple slices of
bacon in there, if there was some scallions or some onions,

(01:10:06):
or there was like some broccoli from the dinner the
night before, and I would just kind of like cut
it up a little bit, mix it in there with
a little bit of eggs and rice flour, and you
make this like big pancake and then you top it
with more scallions, and then you put a little bit
of like taraaki sauce and a little bit of QP
mao over the top of it, and you kind of
cut it and serve it like a big slice. It's alms.
It's I can't think of the Chinese food dish that

(01:10:28):
reminds me of egg Foo Young. Is that the one
where it's like the big like a fried kind of
pancake that has over it. It's similar to that, but
it's a you know, a little bit elevated, but it's
a one pot thing and it just takes one big
skillet to do, and it's a it's kind of a
fun you know that, it's kind of fun. Actually, you
put whatever you want in then yeah, absolutely, you can
put anything you want. I mean I've actually used leftover

(01:10:48):
Chinese food and made them and it's been great. Like
I've to use a little extra lomine and thrown a
little bit of the old barb, like the boneless barbecue ribs,
chop them up and thrown a bunch of other stuff
in there.

Speaker 4 (01:10:58):
Maybe, yeah, just maybe some that.

Speaker 3 (01:11:00):
Rochess ree chicken you did and some vegetables that you
can just chop all it up and throw it in
there and do it into a pancake.

Speaker 4 (01:11:05):
And so that's kind of that's kind of cool.

Speaker 3 (01:11:07):
Yeah, it's it's a fun one.

Speaker 4 (01:11:08):
It's fun to say.

Speaker 3 (01:11:09):
It always made my kids laugh.

Speaker 4 (01:11:11):
Yeah, well they're trying to say it. That's the problem.

Speaker 3 (01:11:13):
Yeah, exactly, And I you know me, I'm terrible anyway, what.

Speaker 4 (01:11:16):
Were you talking about? Your phenomena?

Speaker 3 (01:11:17):
It comes to doing a wonderful English language hard translations.

Speaker 4 (01:11:23):
I'm not clearly not doing great.

Speaker 3 (01:11:29):
Good.

Speaker 4 (01:11:29):
I'm not doing a good job with it.

Speaker 3 (01:11:30):
No, you're not. One.

Speaker 4 (01:11:32):
I think you're right. You're right.

Speaker 3 (01:11:35):
Another one I like to do to which is pretty
good caause you said cabbage and I kind of got
my brain going a little bit. I like to do
a little sausage and cabbage with a little bit of tomato. Right,
So take some some Itian sausages, slice them up a
little bit, take some beautiful cabbage and just kind of
I don't want to say, chunk it up, but don't
cut it, like don't shred it, you know, just kind
of whack it up with a knife little bit to
be perfectly even or anything all in the crock pot.

(01:11:55):
I can't tomato. Some garlic seasons up nicely. You can
pour a little white wine and if you want to
get crazy, a little bit of stock. If you don't,
when use white wine and let it go for about
four hours, six hours, and it's delicious, unbelievable. Servat over rice,
serve it over or just over some bread. Really really simple,
delicious way to handle like some cabbage and some sausage
and delicious.

Speaker 4 (01:12:16):
I mean, here's the thing.

Speaker 3 (01:12:18):
Not all kids are gonna love it because they're like
a sausage, eh cabbage. Oh, but some kids do and
once they taste it's delicious and that sausage can dip
it in it comes out.

Speaker 5 (01:12:25):
It's great.

Speaker 3 (01:12:27):
That sounds really cold, man, sounds really good.

Speaker 6 (01:12:31):
You know.

Speaker 3 (01:12:32):
We talked about I was said earlier, pasta skillets. People
do a lot of different pasta skillets. One of the
pastas I love to make because it's like rice, is orzo,
like one baked dish where I'll take some chicken, some
thighs or breasts. I'll see them in a pan with
a little bit of salt and pepper till I kind
of get that, I guess my yard reaction or the caramelization,
and the rest of us think of it as in

(01:12:54):
the pan. Then I'll throw in a handful of garlic,
a handful of cherry tomatoes, let them burst, maybe a
pincher of crush red pepper. Then I'll throw in the
orzo and I'll mix that around really good to get
it coated with all the stuff in the pan. Then
I'll top it with a quart of chicken stock. Then
I'll put the chicken breast back in there. I'll cover
it and I'll throw it in a three hundred and

(01:13:15):
twenty five degree of and until it all comes together.

Speaker 4 (01:13:17):
It takes about four cheese mass to an hour.

Speaker 3 (01:13:19):
Yeah, Sometimes I'll I'll add, like you know, a half
cup or a cup of Parmesan cheese and mix it
in there, or sometimes I'll top it with parmesan cheese.
Went towards the end, like I'll take off the lid,
put parmesan cheese on the top, and then put it
back in for a second. They kind of like toast
it up a little bit.

Speaker 4 (01:13:33):
I love this dish.

Speaker 3 (01:13:34):
And this is a great dish too where you I mean,
first of all, because it's Pasta's young mey. It is
delicious and they get those flavors when you cover it.
Put those chicken you know, those chicken thighs in particular
in there, bone in and let it cook down with it.
Unbelievable flavor gets extracted from that, which is really really
makes it so like that oumammi kind of flavor happening
in your mouth. And here's one thing I also love
about this. Any kind of you know, medium to dense
vegetables you can throw in there. You want to take

(01:13:56):
some of those extra ucinies you got when chop them
up and throw them in there that they can bake
with it it comes out. I love that idea. Yeah,
a little extra zucchini in there. If you have a
handful of olives in your fridge, you can throw those
in there. There it's really good. Yeah, I'm just saying.
Not everyone loves olives like plumb, but you know.

Speaker 4 (01:14:10):
Some of us love them, and if you like love
them themselves. I just don't think we put it.

Speaker 3 (01:14:14):
They add a certain amount of mumami and like a
bunch of like a like a like a salty like
brininess to certain dishes, which I really love.

Speaker 4 (01:14:21):
Yeah, I guess so.

Speaker 3 (01:14:22):
One of my favorites also is got to be the
og chicken and rice Like this is one of my
favorite dishes to do. It's so simple, so easy, uh,
and you can get so much flavor extracted in that too.
I do highly recommend when you're making this dish. I
mean I would go with using chicken thighs, but if
you want, you can use a whole chicken just you know,
cut up into eight pieces and do it that way.
But great dish here. You know you're gonna whatever vegetables

(01:14:46):
you want to put in work great. I like to
do a little onions and garl. I can keep it
simple in my part, but see you off that chicken
you know, brown, and get that my reaction. Add your
rice right to it, and same thing Jeffy do with
his dish.

Speaker 5 (01:14:56):
There is.

Speaker 3 (01:14:56):
You kind of mix it all together. Get those flavors.
You want to get what's called that fond that's f
o indep. That's a classic fresh fun for the all
that little little bit on the bottom of pan, that's flavors.
You want to deglaze to get that off the bottom
of the pan by using stock or wine, right yep,
very important.

Speaker 4 (01:15:15):
Deglaze that.

Speaker 3 (01:15:16):
Put your rice in there, toss the rice all around
in it, and then obviously you want to start cooking
it easily in one pan.

Speaker 4 (01:15:21):
You've got onion in there.

Speaker 3 (01:15:22):
I've got you can add on the vegetables if you
want to, But the onions and garlic and all that
good stuff. You gonna throw about three you know, three
three cups or so of chicken stock in there.

Speaker 4 (01:15:31):
Something like that. Cover it up.

Speaker 3 (01:15:33):
I actually will put a few wedges of lemon in there,
squeeze lemon juice and drop a lemon in there as well,
and let it go and you get the most unbelievable
flavorful chicken. You're ever going to have one of my
favorite one pot dishes right there, the chicken and rice.
I mean to me, it is just classic, you know, easy,
you know, one night type meal works great, and you
can also use Faraoh if you want. Yeah, I mean
the coolest thing about chicken and rice is you can

(01:15:54):
do so many different versts totally. I mean, you can
make a curry chicken and rice. You can make something
with Asian flavors. You can something like geared Italian or Greek.
I mean there's just you could just literally go the
entire gambit, like you could do like I've seen jerk
chicken and rice, which is absolutely delicious. So it's like,
don't you can get super creative, Like once you learn

(01:16:15):
the basics of the ratios of how much moisture it
is to rice with chicken, get nuts? You know, look
in your fridge, what do you got? Like how can
you make this special? And you know you might even
come up with a family recipe that you'll you'll have forever.
You never know, everybody asks for it, right for sure,
chicken rice is always the winner. What else you got?
Chicken and rice? So I'm going to take you to
a one pan meal? You know, I like sometimes instead

(01:16:38):
of putting things inside of a skillet or cooking it
on the stovetop or in like like I like to
do things on just one big pan. And one of
the ways to do that for me is I like
to cut up a bunch of vegetables. I love to
do this time of year. I love to get a
bunch of different squashes. They're all starting to come in,
some of the butternuts and things like that kumbuka squash.
I'll cut them so they're nice, thin, kind of big wedges.

(01:16:59):
I'll julie and some onion. I'll take maybe some peppers
and throw it on there. Then I'll take some pieces
of salmon and I'll put them flesh side down, skin
side up. I'll have the salmon a little score to
make sure it's cleaned up. I'll salt and pepper it
before I put it on there, and then I'll bake
the whole thing really high heat oven all together until
the veggies are soft. And I'm telling you, I just

(01:17:21):
pull it out of there and everything's kind of cooked.
It has like this moisture from the fish that kind
of goes on there. I'll squeeze some lemon over it
when it comes out of the oven and just enjoy it.
That's great, I mean, and what an easy one to
do too. And like you, like you said, there's a
lot of things you can do. There's no right or
wrong with that, is what I'm trying to say. No, No,
you could add anything you have in the fridge. It
could be swup potatoes, it can be squash, It could
be like you said, zucchini and things like that. It

(01:17:43):
could be a whole bunch of root vegetables. It could
be pearl onions. I mean, you could get really crazy,
and the flavor profiles are endless, so you can do
almost anything, you know. I think one of my favorites too,
is a kind of a version of a stir fire,
like a bugogie or something like where you just takes
really thin slices of meat is the idea here, almost
like shaved, you know, and you can just sautae that

(01:18:05):
with some of those less dense vegetables like those onions
you know, you like, like peppers, like peas, or a
great thing to add to this too, and then get
your favorite You could use a salad dressing, you could
use your favorite store bought sauce, whatever you want to do,
and just toss it all together.

Speaker 4 (01:18:20):
A servative of a rice.

Speaker 3 (01:18:21):
I mean, really simple but delicious homemade type dish where
you know, again, it's so simple and easy. You could
come up with all kinds of versions of it. You
could do they sliced chicken, then these sliced beets, and
the size pork. Keep in mind when you slice it
super thin like that, it won't be chewy, it'll be delicious. Yeah. No,
that's one of the secrets of Like you get really
terrible cheap pieces of meat and cut them really really

(01:18:42):
thinn or grind them and they're all of a sudden,
a magical piece of meat. It's wild. And I think
we could do a whole show on the art of
the stur fry. I really think we could, because it's
just like, there's so it's there's so many there's so
much technique that goes into making a stir fry that
people kind of like overlook completely. There's so much stuff
that you can change, little little things that you can

(01:19:03):
change and times when you add the protein and when
you add different vegetables that you get into it, and
you can really make such an amazing dish in one walk.
I mean just literally one walk. I mean you could
do stuff like glass doodles where you don't even have
to cook them and you just soak them in a
pot of water for a little bit, pull them out
and throw them into your sturfry, and all of a
sudden you have this like dish that people are like,
where did this come from?

Speaker 6 (01:19:23):
Yeah?

Speaker 3 (01:19:24):
To make that? Yeah, yeah, you're right, And what an
easy way to you know, just make a quick dinner.
You can do that whole dinner in seven eight minutes. Yeah,
especially if you have a little bit of time in
the morning and you want to chop a few vegetables,
or you take the mandolin and put the julienne blade
in there, and you want to like shred a few
things ahead of time and put them in the fridge.
When you get home, you'll have your me some plus
set up. You just get your pot hot and go. Yeah,

(01:19:46):
you gotta be careful you do that. Sometimes your friends
will make funny of the size you're a Julian. Well yeah, man,
if you cut it like you hate people, you're terrible.
What else you got for us, Jeffy, I think another
one that I love to make, and I already know, Oh,
I feel like you're gonna hate this dish.

Speaker 4 (01:20:05):
But I like to make like meatballs.

Speaker 3 (01:20:08):
Like I like to make like like a flavored meatball
dish you know where I'll take if I have some
ground meat in the fridge, you know, I won't. I'll
just whatever flavor profile I might want to go with.
Sometimes I do like an Asian meatball. I'll take some
like turkey meat. I'll find some sestame seas, I'll chop
up some scallions I have, and might throw a tiny
bit of basil in there. Maybe I'll throw a pinch
of five spice in there, a little egg, a little

(01:20:30):
panco I'll roll them up, I'll see them, and then
I'll make like a sauce out of you know, a
little bit of stock. I'll throw a little you know,
oive hoison from the fridge in there, and then I'll
braise those meatballs down until the sauce gets thick and
everything's nice and soft, and then I just serve that
over a little bit of rice with like maybe a

(01:20:51):
steam broccoli or something. It's just such an easy dish.
It's not one pot. But I just really like pot.
But yeah, I know, but it's like that, I just
something like when you said Boolaggie, I just that's just
something I like to make a lot. And I know
it's like it's the one thing I will say is
you can do the meatballs ahead of time, and you
can kind of put them in the crockpots so you
can kind of like see them off, put them in

(01:21:11):
the crockpot, let them, let them go, and let them
sit there. Then when you get home, you just have
to make a little rice and steam steam a little uh,
a little brocoli, which a lot of times you can
do right in the rice cooker. Oh, he was kind
of kind of becomes maybe like one and a half pots. Well,
I'll tell you we're very similar to what you're talking about.
I love a good meatball. Don't get me wrong. I
know you're gonna make fun of me, but well I
usought I was gonna make funny you for it, but

(01:21:32):
I'm not. Yeah, dude, you take a little tie in sausage,
take it out of the casing, and mix it with
some ground turkey, a little bit of a I do
like a table swoon of bread crumbs, sorow some herbs
in there, some fresh garlic, a little bit of parmesan
cheese and mixed up making meatballs, and then throw them
in your crockpot with a I mean, here's.

Speaker 4 (01:21:48):
The shortcut trick.

Speaker 5 (01:21:49):
If you want.

Speaker 3 (01:21:49):
You could buy a can of jarred sauce, get the
rows or something like that and pour it in there
and let it just cook down in there. It makes
the most delicious sauce. And then when you're gonna steam
your brocket to go with it, just cut your up,
you know, and put it on top of your crock
pot meatballs for about, you know, fifteen minutes or so,
and it seems it right in there and it comes
out great. And then those meatballs can be served over bread,
they can be served over a rice, served aposta, of course,

(01:22:11):
and then use the next day to make sandwiches out
of It's always a winner. I think those are great. Yeah,
I could agree more. I think that is an amazing dish.
And then the last dish I would say for me,
and it's got to be like a beef stew, like
a beef stew in the crockpot or a one pot meal.
Something you can kind of chop it up. It doesn't

(01:22:33):
take a lot of knife work, it doesn't take a
lot of extra work. You can kind of like buy
pearl onions, you can buy new potatoes. You have to
like peel and chop a piece of carrot and a
little celery. Get some beef stock, sere your beef salt
and peppered ahead of time. Maybe if you want dredging,
a little bit of flour or corn starch to kind
of give it a little bit of a thickener to
the rest of your stock. Put it all, layer it

(01:22:56):
in your crock pot, cover it, turn it on, leave
when you come home to smell your house. One is
absolutely amazing. And I've never had anyone complain about crock
pot beef snow. Definitely not. And you want to save
a pan here, I'll give you another pro tip. Or
you want to save a pan when you're seering off
your beef, just do on your grill outside if you
have a gas grill, turning a gas girl and go
see it there. I love that idea. And then you

(01:23:19):
add a little bit of char, that little bit of
smoky flavor to your dish, which is like incredible. I
used to do that actually with a short rib dish
for years and years and years. Because we used to
do so many short ribs. I was like, I'm not
searing these for days, and we just I had a
huge six foot grill, so we would just throw them
all on the grill, chart them up and get them
in this and get them in the braze, and they
came out absolutely fabulous.

Speaker 4 (01:23:38):
And it saves a pan.

Speaker 3 (01:23:39):
It's absolutely It totally saves a pan. And I think
anytime I can cook on the grill or cook in
just one pan and just keep it rolling, I love that.
I love but yeah, I do too. I think it's fantastic.
So at my house one of the things too similar,
Like you know, beefs do was something I was gonna
bring up as well. But I also do what I
call family soup, which is based off of recipe yeah
I used to make as a kid.

Speaker 4 (01:24:00):
And it was kind of an old Brunswick stew, which
is a stew it's usually used with.

Speaker 3 (01:24:05):
Like a smoked pork hack or something like that down
in the you know, like the mid Atlantic area, the Delaware, Virginia,
like a tomato based stew. It's like a vegetable stew
with chicken or pork and then you smoke it. You
let it go down with a little bit of smoked hamhock.
And there was kind of traditional So what made it
the Brunswick stew part of it. My kids don't like
the smoked hamhock and it. So I still make the

(01:24:26):
exact same thing though using chicken, a whole bunch of vegetables,
basically chicken stew.

Speaker 4 (01:24:30):
But I finish it with potatoes.

Speaker 3 (01:24:32):
So I put chopped up, you know, I get some
little new potatoes or red bliss potatoes, and I'll put
them in like you know, halves or you know, cut
them into quarters, depends on how big they are and
put them in the stew. And that's what thickens the
soup up beautifully. And you know, it has a little
bit of can tomato in there. We can you know,
we do a couple of types of beans in there.
It's kind of everything. But and then you serve that
a little bit of garlic toast. It's one of my
family like, like they love it and we call it

(01:24:54):
family soup. It is the one that everybody got to
eat and they loved it. And you know, I put
a little half a bag of frozen corn in there.
You know, it just every vegetan we can think of,
and we usually get whatever's in the garden, you know,
have zucchini and onions, just everything, and then it's just
it really is kind of an all encompassing stew when
it comes out great.

Speaker 4 (01:25:09):
I love the family soup.

Speaker 3 (01:25:11):
When you say family soup, the first soup that comes
to mind is when I was a kid, my grandmother
and my aunts and my mom always made pasta fagule,
which is like, you know, beans and pasta. It's a
very very simple, super easy dish. But I loved it.
And it was just white beans with a little bit
of ham onion, celery, carrot, and uh finished with some

(01:25:31):
diddelini and we would always shave parmesan and put a
little bit of toasted uh you know, red pepper flakes
on it. And it was just when you say family soup,
that's the soup that comes to mind that you think of, right, yeah, yeah. Yeah.
We also do a lot of particularly you know, as
the fall kind of you know gets deeper into the fall,
we'll do a lot of chili.

Speaker 4 (01:25:50):
But we do a vegetarian chili. That's what my kids
always liked, was just you know, really heavy on vegs.

Speaker 3 (01:25:55):
So you got your m your mirror, pile your carrot
on your celery, zucchini. It just three or four types
of beans in there, and then of course kept it
simple with a little bit of a chili, powdered cumin, oregano, garlic,
you know, and then you hit it with tomato and
let it ride and just cook it down and it
comes out so delicious. Usually would fish it with a
little bit of workshire sauce because I think it makes
it get that little tang, which is nice. Oh that's awesome. Yeah.

(01:26:17):
When I make my vegetarian chili, I usually add a
tiny bit of lentils and a little bit of bulgar
and I let it cook in there because it kind
of gives it that sort of like almost like ground
beef texture around the beans. And I just I like
that texture in there. But that's just that's just my little,
my little vegetarian chili.

Speaker 4 (01:26:36):
Yeah.

Speaker 3 (01:26:36):
I mean, listen, it's a vegetarian chili as long as
I win it's particularly summer and in the wintertime. Come on,
who's a little good, hot popping bowl of chili with
some cheese and cream on top of the green onions.
Come on, dude, absolutely, so so so good. And if
you want to get crazy with it, even make that
chili and then make your ground beef on the side.
You can sprinkle ground beef on for those who want it.

Speaker 6 (01:26:55):
What.

Speaker 3 (01:26:55):
Yeah, well yeah, let's get crazy with a Jeffy. We're
sprinkling ground beef these days. Let's make it happen. Sprinkle
that ground beef. That's right, all right, everybody, have a
fantastic school year. Welcome back to school. We can't wait
to see what you're gonna learn this year. How are
you gonna change the world and have a great one
pop meal with it or have a great snack with it.
Just stay with from the pioneer woman. We don't need
more of that for Chef Jeff chefluve. Thanks checking out

(01:27:19):
plumb love foods friends, We appreciate you guys. Remember food
is one of the most important things we have in life.
Everything important life revolves around food. Let's give it the
time it deserves. Well, see you guys next week. Bring
the bell School's back, Sucker

Speaker 5 (01:27:40):
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