[SPEAKER_00]: Before we hear those first beats of your favorite theme song, we want to ask for your support.
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[SPEAKER_00]: Now, let's start the show.
[SPEAKER_02]: Ladies and gentlemen, welcome to Home Maker Sheek Podcast.
[SPEAKER_02]: We are rescuing the art of homemaking from the daily grind I am Shay Elliott of the Elliott Homestead.
[SPEAKER_02]: Join by Angela Reed of the Region Farm Girl and we meet you here every Monday here on the podcast during our regularly, really scheduled season.
[SPEAKER_02]: I'm gonna really, like, you know, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low, are low,
[SPEAKER_01]: We have problems.
[SPEAKER_01]: It does it during my language lessons all the time.
[SPEAKER_01]: He's like, you must have a really expensive camera for everything you do.
[SPEAKER_00]: Like, actually, actually, my mom is a little disco cheapies.
[SPEAKER_01]: to our best.
[SPEAKER_01]: I'm really glad I'm not like a epileptic, you know, what's the, when you, yeah, yeah, when they have to give you the stroll morning.
[SPEAKER_01]: Yeah.
[SPEAKER_02]: You know, it's funny.
[SPEAKER_02]: We talked about this, but Angela and I talked about this on our on our own little calls about just the podcast setups nowadays are so elaborate and wild and we're operating.
[SPEAKER_02]: like it's 20 2007.
[SPEAKER_02]: I was going to say 20 twice of.
[SPEAKER_02]: We're operating like it's 2007 over here, just filming in our mom's basement with her.
[SPEAKER_02]: We're partying on Wayne.
[SPEAKER_01]: Oh my gosh.
[SPEAKER_02]: We're always behind.
[SPEAKER_02]: I'm always behind on things.
[SPEAKER_02]: I'm okay with it.
[SPEAKER_01]: So good morning, everybody.
[SPEAKER_01]: How's everybody doing?
[SPEAKER_02]: Thank you all for your comments.
[SPEAKER_02]: There were so many this week, which is really fun.
[SPEAKER_02]: It's fun for us to be able to interact with you this way and from the comments to it sounds like you guys really enjoy listening to everybody else's comments as well.
[SPEAKER_02]: Cool.
[SPEAKER_02]: It kind of lets you know where people are at.
[SPEAKER_02]: So it's fun.
[SPEAKER_02]: Um, but how are you doing?
[SPEAKER_02]: Everything.
[SPEAKER_01]: Well, if I disappear during the show, it's because the smoke is pouring in my window.
[SPEAKER_01]: Yeah.
[SPEAKER_01]: So, I just opened the drapes right before we started audience to get our lighting a little bit similar.
[SPEAKER_01]: And I'm still very yellow compared to Shay, but um, we're just in a smoke out here in Dora County.
[SPEAKER_01]: Thanks, Canada.
[SPEAKER_01]: It's so bad.
[SPEAKER_01]: It's, we, we have like 16th of a mile visibility.
[SPEAKER_01]: Maybe.
[SPEAKER_01]: I mean, it's
[SPEAKER_01]: really bad.
[SPEAKER_01]: Yeah.
[SPEAKER_01]: We've had an urgent notice too.
[SPEAKER_01]: Further north.
[SPEAKER_02]: Yeah.
[SPEAKER_02]: It's really rough.
[SPEAKER_02]: Yeah.
[SPEAKER_02]: There have been so many fires here already this year.
[SPEAKER_02]: It's it's pretty wild.
[SPEAKER_02]: I already had a little visitor.
[SPEAKER_01]: I thought it was mine.
[SPEAKER_01]: Like, you know, we're looking at each other.
[SPEAKER_01]: I'm like, is that my door?
[SPEAKER_01]: Is that my door?
[SPEAKER_01]: It's one of yours.
[SPEAKER_01]: I have to say something really quick.
[SPEAKER_01]: Just
[SPEAKER_01]: I'm going to give a little extra shout out to a couple of sponsors first of all.
[SPEAKER_01]: It's like the hottest it's ever been here for me since I've lived here for a decade.
[SPEAKER_01]: We don't have air conditioning.
[SPEAKER_00]: Thank you, American Blossom, for your beautiful cool shades.
[SPEAKER_01]: because it's sweltering in my bedroom, and second of all, I'm obsessed with the salt and light by Sammy, Rosemary, and Sage, red diffuser, ob-sessed.
[SPEAKER_01]: I got one, and then I ordered four more for the rest of the house.
[SPEAKER_01]: I'm obsessed.
[SPEAKER_02]: There's so good.
[SPEAKER_02]: That's all.
[SPEAKER_02]: I have them in my bedroom.
[SPEAKER_02]: It's so fun.
[SPEAKER_02]: Actually, I have their coconut, which is like so not my normal fragrance.
[SPEAKER_02]: It's coconut something.
[SPEAKER_02]: It's like a spray.
[SPEAKER_01]: Okay.
[SPEAKER_01]: But I spray it on myself when I've been having to work because it makes me feel like it's summer.
[SPEAKER_01]: You just smell like a peanut, a lot of ice, like a peanut, a lot of ice, like a peanut, like it's okay, little salt on your upper lip.
[SPEAKER_01]: You'll be, you'll be said.
[SPEAKER_02]: Well, we'll see the sun soon enough.
[SPEAKER_02]: I was telling Angela before we started recording.
[SPEAKER_02]: I need, if anybody has a solution to this, please send me it.
[SPEAKER_02]: I am genuinely, well, there's a lot going on.
[SPEAKER_02]: But one of the things I'm really trying to do is just to make sure that I actually exist in summer time.
[SPEAKER_02]: It's typically not a great time for either of our works.
[SPEAKER_02]: People disappear for the summer, which means views and open rates and all that like unsexy stuff that goes on behind the scenes of our work.
[SPEAKER_02]: That stuff we need you guys to do for us.
[SPEAKER_01]: We know you're busy.
[SPEAKER_02]: Well, that our business is just rely on, right?
[SPEAKER_02]: Right.
[SPEAKER_02]: And so some are kind of be a hustling time.
[SPEAKER_02]: So it can be a time where you're tempted to work more and play less, but that's not good for the human that exists behind all of it.
[SPEAKER_02]: So I've been taking my computer out, putting my swimsuit on and going and sitting out in the sun by the pool with my laptop so that I can answer emails or write or whatever it is.
[SPEAKER_02]: But the screen goes dark.
[SPEAKER_02]: It goes like, oh no, sunshine.
[SPEAKER_02]: And it like withers into the background.
[SPEAKER_02]: And even if your light is turned all the way up, it doesn't, all you can see is fingerprints.
[SPEAKER_02]: All you can see is fingerprints.
[SPEAKER_02]: Does anybody have a solution for that?
[SPEAKER_01]: Because it makes me very angry.
[SPEAKER_01]: Don't work.
[SPEAKER_01]: I know.
[SPEAKER_02]: It's the only spirit, right?
[SPEAKER_02]: And somebody's like, it's a setting on your computer.
[SPEAKER_02]: I'm like, no.
[SPEAKER_01]: God said, no, it's the Lord.
[SPEAKER_02]: That's not right now.
[SPEAKER_02]: Have you seen that meme that's like, Lord, why have you given me your hardest battles?
[SPEAKER_02]: And he's like, it's an email just respond to it.
[SPEAKER_02]: I literally give you my easiest battles.
[SPEAKER_02]: You're my weakest soldier.
[SPEAKER_01]: It's not that the truth.
[SPEAKER_02]: Cowly, sometimes I feel like that.
[SPEAKER_02]: Um,
[SPEAKER_02]: I felt like that getting all the video and audio stuff on Spotify, which we still haven't fully figured out, but one of the comments is from Emily Gay, the video is now on Spotify.
[SPEAKER_02]: So if you watch the podcast on Spotify,
[SPEAKER_02]: Yay.
[SPEAKER_02]: We're really glad we've been able to figure that out and that Spotify's technology finally matched up with our abilities.
[SPEAKER_02]: The problem that we have and maybe you've noticed this if you watch on Spotify is that whatever video we publish posts with the audio from the video, which makes sense.
[SPEAKER_02]: But then it's just zoom audio because we obviously don't record
[SPEAKER_02]: So I hope the audio quality is okay.
[SPEAKER_02]: That's what I'm getting at.
[SPEAKER_02]: Have you heard from anybody?
[SPEAKER_01]: I haven't.
[SPEAKER_01]: Maybe Stuart could send me the audio file, and then you can match them up with our lives.
[SPEAKER_01]: Four hours, thinking it up with our lips.
[SPEAKER_01]: Mm-hmm.
[SPEAKER_01]: Good night.
[SPEAKER_01]: I think you have time for that.
[SPEAKER_02]: So that's why we're not okay, but just in case one of the sounds weird.
[SPEAKER_02]: That's why, if audio is really important to you listen to it, maybe.
[SPEAKER_01]: No, because the video overwrite it, I know that times I have to go listen to it on Apple or go listen to it somewhere else isn't Spotify like our biggest platform.
[SPEAKER_01]: No.
[SPEAKER_01]: All right, read some comments, read some comments.
[SPEAKER_02]: Okay, here's from Ms. Katrina, long time listener here, so excited for this season of the podcast.
[SPEAKER_02]: You keep me company as I drive to my appointments that are a distance away, a question.
[SPEAKER_02]: Where is she getting her linen clothing items?
[SPEAKER_02]: I'm wanting to add to my closet a few pieces and thought I would ask.
[SPEAKER_02]: Thanks for all you do.
[SPEAKER_02]: Um, okay.
[SPEAKER_02]: All over the place.
[SPEAKER_02]: I've gotten some actually really great linen shirts from Target.
[SPEAKER_02]: Everyone's in a while.
[SPEAKER_02]: They have linen.
[SPEAKER_02]: I have ordered a few from Quince online.
[SPEAKER_02]: Uh, I think I have a, I have a link in my last YouTube video if that you get free shipping.
[SPEAKER_02]: If you use that link from Quince.
[SPEAKER_02]: Um, so check that out.
[SPEAKER_02]: They're great, great quality.
[SPEAKER_02]: They have tons of linen silk and all kinds of natural fibers like that.
[SPEAKER_02]: Um, and then I know this isn't a super fun answer, but I get a lot natively when I'm there because it's cheaper.
[SPEAKER_02]: Um, so I, I
[SPEAKER_02]: they last forever.
[SPEAKER_02]: Especially if you take care of them.
[SPEAKER_02]: Um, and so that's where I get home.
[SPEAKER_02]: Where do you get you were linen?
[SPEAKER_02]: Yeah.
[SPEAKER_02]: Okay.
[SPEAKER_01]: Yeah, but I don't even have any that I bought in a long time.
[SPEAKER_01]: Okay, because like you said it last, I just more of the same stuff.
[SPEAKER_02]: Yeah, wear it over and over and over again, style it in a new way.
[SPEAKER_02]: Okay, you'd choose the next one.
[SPEAKER_02]: People are curious about your body oil.
[SPEAKER_01]: It looks like, yeah.
[SPEAKER_01]: Yeah, lots of body oils.
[SPEAKER_01]: Okay, body oil.
[SPEAKER_01]: Yep, officially on board.
[SPEAKER_01]: Don't underestimate the confidence booster.
[SPEAKER_01]: That is hydrated skin says Alyssa and cross 119.
[SPEAKER_01]: First of all, what lip stain are we using?
[SPEAKER_01]: Second of all, to the nukes shimmering body oil, I bought about all 10 years ago in Paris and can't bring myself to throw out the drugs.
[SPEAKER_01]: This mull holds so many good memories for me.
[SPEAKER_01]: I need to find a supplier on this side of the Atlantic or maybe another trip to Paris is an order.
[SPEAKER_01]: Well, another trip to Paris is always an order and I think you can get it on Sephora, my dear.
[SPEAKER_01]: Ah, so okay.
[SPEAKER_01]: No need to suffer.
[SPEAKER_02]: No need to suffer.
[SPEAKER_02]: Okay, here's one for Morgan cast, long time listener over here.
[SPEAKER_02]: Nothing gives me the vapors more than watching my husband smoke at cigar.
[SPEAKER_02]: Agreed, Morgan.
[SPEAKER_02]: Okay, first, Shay, what is the paint in your office looking for a good yellow for our nursery?
[SPEAKER_02]: Second, if you only had three years to make a yard or garden lovely, where would you invest military family?
[SPEAKER_02]: And I got to get my fix in before we go back overseas.
[SPEAKER_02]: Ooh, these are for this is fun question.
[SPEAKER_01]: I don't know, that's a good question.
[SPEAKER_02]: Okay, Angela, can you work on the garden question?
[SPEAKER_01]: Yeah, this question.
[SPEAKER_01]: And I'm going to look up my paint color.
[SPEAKER_01]: Okay.
[SPEAKER_01]: Well, I guess with three years, I mean, I would go with like really fabulous pots.
[SPEAKER_02]: That's nice.
[SPEAKER_02]: Like do a pot.
[SPEAKER_01]: In all sizes, I would do some massive ones, like some three-footers, like clusters.
[SPEAKER_01]: So instead of making like little beds or borders, I would do clusters of pots, but get some really big ones, like with some,
[SPEAKER_01]: What's it?
[SPEAKER_01]: Canna, Shay?
[SPEAKER_01]: What's the big banana leaf type one?
[SPEAKER_01]: Like some kind of like tropics, almost like tropical looking and then under plantings, depending on where you are, you can still even do things like roses in them, even some trees.
[SPEAKER_01]: Like I would do have a couple really big ones and then go on down to like 12 inch high.
[SPEAKER_01]: Um, that way you're not doing all this hard work for someone else, and when you move, you can depending on how you do things, either put them in storage or pop them on Facebook marketplace.
[SPEAKER_01]: But that's, that's what I would do with with just three years.
[SPEAKER_01]: That's for sure.
[SPEAKER_01]: Plus, you know, you're investing like in annuals and stuff.
[SPEAKER_01]: But yeah, that's what I would do.
[SPEAKER_01]: I would do pots.
[SPEAKER_02]: A couple of years ago, I got these massive concrete earns on clearance at a garden center that was going out of town.
[SPEAKER_02]: Excuse me, going out of business.
[SPEAKER_02]: I mean, these things weighed like 500 pounds, but they're phenomenal.
[SPEAKER_02]: And they're the kind of pots that you could never really move logistically.
[SPEAKER_02]: But the cool thing about pots is like, they are an investment, depending on their size.
[SPEAKER_02]: They are like the piece of your garden you can take with you when you move houses.
[SPEAKER_02]: And they give you so much manipulation because if you plant them over, but every year you can change them out if you want to.
[SPEAKER_02]: And so for a lot of years as my garden was filling in, I would just like strategically move pot of things around because you could manipulate.
[SPEAKER_01]: How things looked a little bit better.
[SPEAKER_02]: Okay, the paid in my office is called Ambient Light.
[SPEAKER_02]: And it's from Magnolia.
[SPEAKER_02]: And then my kitchen is also really beautiful yellow and it's leaveny for a magnolia, which is also the color of my bathroom, I master bathroom it's I'm in my yellow face.
[SPEAKER_02]: Um, and also my living room is I was going to say you have like four yellow rooms.
[SPEAKER_01]: I think I really would be like blue.
[SPEAKER_02]: I have yeah, I really like yellow.
[SPEAKER_02]: Um, the yellow in my, I hate the name of this.
[SPEAKER_02]: The yellow in my living room is beautiful.
[SPEAKER_02]: And I get complimented on it all the time, but it's called popcorn and kernel.
[SPEAKER_01]: And I think it's just I know that's a terrible.
[SPEAKER_01]: I know and it doesn't do it just Joanne.
[SPEAKER_02]: That one wasn't hurt.
[SPEAKER_02]: That one's not sure when William's I think the rest are letting me in my yeah and popcorn cardinal.
[SPEAKER_02]: So those are the three different allows I have in my house.
[SPEAKER_02]: I know, but it's really beautiful.
[SPEAKER_02]: Want to like to with plaque or something?
[SPEAKER_01]: Popcorn kernel.
[SPEAKER_01]: And I'm saying it's just as bad.
[SPEAKER_01]: I know.
[SPEAKER_02]: Okay.
[SPEAKER_02]: Here's a comment from Artemis Snowdrop.
[SPEAKER_02]: If you get it, you get it.
[SPEAKER_02]: It's not a top sullen.
[SPEAKER_02]: It's a bra.
[SPEAKER_02]: The braless wonder.
[SPEAKER_02]: Oh, that's funny.
[SPEAKER_02]: Okay.
[SPEAKER_02]: I wanted I wanted to ask you about this because we actually got a few comments about season all coloring.
[SPEAKER_02]: We talked about what we were wearing, how we make our
[SPEAKER_02]: and fellow traveler says you ladies were born and spring and summer yes do you think this has something to do with whatever season you were born in becoming the one that makes you light up.
[SPEAKER_01]: I do.
[SPEAKER_01]: My birthday well, what's today if we're in listenerland today is Monday.
[SPEAKER_01]: My birthday is tomorrow.
[SPEAKER_01]: No, my birthday is no Wednesday.
[SPEAKER_02]: Oh, I was like wait, listenerland.
[SPEAKER_01]: Oh, okay.
[SPEAKER_01]: Yeah, yeah.
[SPEAKER_01]: Yeah.
[SPEAKER_02]: I was like I'm not, I'm not emotionally prepared for this.
[SPEAKER_01]: You're not.
[SPEAKER_01]: Um, yeah, so I do my birthday like it's not like a, I don't mean it like in a vain way, but it's my favorite day of the year to me.
[SPEAKER_01]: It's like the pinnacle of summer.
[SPEAKER_01]: It's July 22nd, especially living here now because it my garden peaks like on my birthday, living this far north now as opposed to like fourth of July.
[SPEAKER_01]: in Chicago land.
[SPEAKER_01]: I love it.
[SPEAKER_01]: I mean, it's I do.
[SPEAKER_01]: I love summer and I do, you know, there's that guy on Instagram that talks about like when you were born.
[SPEAKER_01]: Like, and there's like legit research that he post studies he or quotes.
[SPEAKER_01]: I'm looking at what summer means.
[SPEAKER_02]: Oh, yeah, these are
[SPEAKER_02]: a summer color theory wheel.
[SPEAKER_02]: I don't know anything about what I'm talking about.
[SPEAKER_02]: By the way, I'm sure a lot of you do, but yeah, look at this.
[SPEAKER_02]: Look at this summer seasonal color analysis for someone born in the summer or just a summer.
[SPEAKER_01]: Yeah, those are different.
[SPEAKER_02]: Oh, okay.
[SPEAKER_02]: Yeah.
[SPEAKER_02]: I didn't realize they were different.
[SPEAKER_02]: I thought that meant no.
[SPEAKER_01]: Okay.
[SPEAKER_01]: I don't know what I'm
[SPEAKER_02]: Okay, um, maybe so I years ago, oh my gosh, so silly years ago I was introduced to this woman.
[SPEAKER_02]: who she had a program called Dressing Your Truth.
[SPEAKER_01]: Oh, girl, you were all about it.
[SPEAKER_01]: It was so helpful to me.
[SPEAKER_02]: You were like, why all about it?
[SPEAKER_02]: Why do I hate lace?
[SPEAKER_02]: Like, I wet.
[SPEAKER_02]: You know, it was popular at the time.
[SPEAKER_02]: And I remember trying to do it.
[SPEAKER_02]: And I was like, I hate myself in this.
[SPEAKER_02]: What, yeah?
[SPEAKER_02]: And she was super helpful to me.
[SPEAKER_02]: She was like, this is why.
[SPEAKER_02]: This is what you should be.
[SPEAKER_02]: But it was based on,
[SPEAKER_02]: a certain physical characteristics, your natural hair color, your natural eye color and skin tones and things and it was also a bit on personality as well.
[SPEAKER_02]: So she had like kind of four archetypes that she built and it was super helpful and I was still
[SPEAKER_02]: kind of use it in a lot of ways.
[SPEAKER_01]: There was a company back in the day, I think I've talked about it before like a Mary Kay, like competition called you're really quiet.
[SPEAKER_02]: Can you come up to closer to my partner?
[SPEAKER_02]: Yeah, and some better?
[SPEAKER_02]: Yes.
[SPEAKER_02]: You're listening to M.B.R.
[SPEAKER_02]: The quiet storm.
[SPEAKER_02]: Slow jams.
[SPEAKER_01]: Slow jams on case the YX, so this company did it was really helpful like you know I told you like that's how our whole family got introduced to like make up and skin care is from this company But they did a body type and personality fashion personality analysis
[SPEAKER_01]: So it went through like the four body types like pear, our glass, whatever, whatever, you know, apple, what was the other one?
[SPEAKER_01]: And then four fashion personalities, dramatic romantic, natural and classic.
[SPEAKER_02]: Okay.
[SPEAKER_01]: And so like literally you talk all your measurements and then you circle like what you like out of these five skirts Which are the two you'd be caught dead in kind of a thing, right?
[SPEAKER_01]: And with your measurements like it would say okay like the Peppulum jacket is not for you Okay, you need this one the double breasted or whatever I loved it.
[SPEAKER_01]: I like I did that when I was like 16 17.
[SPEAKER_01]: I learned so much and none of it has changed
[SPEAKER_01]: Like I am a classic dramatic, I love classic clothing with dramatic accessories or like or sometimes just dramatic stuff.
[SPEAKER_01]: They did like the drapes so like definitely a winter with the dark hair and like they they divided up like if you had red hair you were an autumn it's strawberry blonde you were spring so you're going to do like teals oranges browns.
[SPEAKER_01]: If you're an odd, I'm you're doing the darker shades of those.
[SPEAKER_01]: If you're a spring, you're doing like light, robins egg blue as opposed to teal, you know, and then the same they did the same with winter and summer.
[SPEAKER_01]: So the winter is like your jewel tones and the summer is the pastel versions of those.
[SPEAKER_01]: Okay, pretty, pretty basic when you say once you got the hang of it, but very, very helpful.
[SPEAKER_01]: So very like the same thing.
[SPEAKER_01]: and that is like why I couldn't be caught dead back in the day in a floral Laura Ashley dress because I am not a romantic you know like that kind of a thing and you just feel like a clown you feel like you're playing dress up well like it's wearing you instead of vice versa yeah
[SPEAKER_02]: Oh, I did that once.
[SPEAKER_02]: I got this Christy Dondress, which was like snow.
[SPEAKER_01]: I don't know, six years.
[SPEAKER_01]: Those are like 12, very much or whatever.
[SPEAKER_02]: No, no, no, yeah.
[SPEAKER_02]: And I wore it and it was this kind of like soft tan color and I had little flowers on it.
[SPEAKER_02]: No, I put it on.
[SPEAKER_02]: I was like,
[SPEAKER_01]: I think we each had to wear one in a YouTube video.
[SPEAKER_01]: Like, seven years ago, there's a YouTube video of me.
[SPEAKER_01]: And I did like a camera meal harvest.
[SPEAKER_01]: So it worked, you know?
[SPEAKER_02]: Yeah, I gave it to a friend.
[SPEAKER_02]: I could not wear that.
[SPEAKER_02]: So you like rocked it.
[SPEAKER_02]: And I was like, why, you know, it's just funny how we're different.
[SPEAKER_02]: And I would say, you know, I know we're kind of piggybacking on last week's episode.
[SPEAKER_02]: But if you don't feel good in what you're marrying,
[SPEAKER_00]: It's like you can you can change what you're wearing so easily you can wear something else.
[SPEAKER_02]: Yeah, so it's like it's not you
[SPEAKER_02]: It's just finding out what works for you.
[SPEAKER_02]: That you feel good in.
[SPEAKER_01]: Yeah.
[SPEAKER_01]: Now ironically, you've got like a little liberty, floral action going on.
[SPEAKER_02]: I'm only looking.
[SPEAKER_02]: I'm over it.
[SPEAKER_02]: Yeah.
[SPEAKER_02]: It's graphic.
[SPEAKER_02]: See.
[SPEAKER_01]: So I'm like over, you can't see them, but I have a little black short shorts on and a black tank top.
[SPEAKER_02]: And so I've got this like kind of tailored structure.
[SPEAKER_02]: And then this is just.
[SPEAKER_01]: I'm in this sweatshirt.
[SPEAKER_01]: I color my hair.
[SPEAKER_01]: And so the neck is probably all brown.
[SPEAKER_00]: No workout tank top that played out.
[SPEAKER_01]: I'm was gardening.
[SPEAKER_01]: Okay before I came in here.
[SPEAKER_01]: Yeah.
[SPEAKER_01]: So I was sleeping.
[SPEAKER_01]: Okay.
[SPEAKER_02]: Can someone get you lit a towel?
[SPEAKER_02]: She's stuck in the bathroom, like in her yellow.
[SPEAKER_02]: She's right across this wall.
[SPEAKER_02]: Okay, here's one from Megrew.
[SPEAKER_02]: I live in Louisiana, July and August, our survival type months were all wishing for cooler temps.
[SPEAKER_02]: Most ladies here are wearing what we call bag lady dresses.
[SPEAKER_01]: Long thin, loose, sleeeless, collard dresses.
[SPEAKER_02]: Collard?
[SPEAKER_02]: No.
[SPEAKER_02]: No one has a defined waist in them, but it is the only, the only comfortable thing.
[SPEAKER_02]: What is this a Magellan Magellan what's that I look at I'm a jellin college sure and short sets mag.
[SPEAKER_02]: I feel like you're speaking Caged for air.
[SPEAKER_02]: I don't know what I can I don't know what is short set is Only browse and lip stain or present as even waterproof mascara doesn't hold up here.
[SPEAKER_02]: What I love about this comment is, when Stu and I lived in South Alabama, I realized very quickly that their July and August were like our January and February up in Washington.
[SPEAKER_02]: Like it was like, you didn't really see people, people, hold the way, they didn't really come outside.
[SPEAKER_02]: It wasn't like this, we're living our best summer life, because it was the opposite.
[SPEAKER_02]: It was just so impossibly hot and muggy that that was our off season.
[SPEAKER_01]: You know, okay.
[SPEAKER_01]: Magellan is just legit a brand name.
[SPEAKER_02]: Oh, okay.
[SPEAKER_01]: Okay.
[SPEAKER_01]: Yeah.
[SPEAKER_02]: I love the thin and loose and sleeveless dress.
[SPEAKER_02]: That's a really popular look in southern Italy in the summer time.
[SPEAKER_02]: Typically linen, but like no waste just.
[SPEAKER_01]: She's going to order to Harry Connick the other night.
[SPEAKER_01]: No, the sardine dress I wore to Harry Connick.
[SPEAKER_01]: Oh, no.
[SPEAKER_01]: That was so comfortable.
[SPEAKER_01]: Yeah.
[SPEAKER_02]: That was so sardine dress.
[SPEAKER_02]: What do you mean?
[SPEAKER_01]: Well, it's like they're trending.
[SPEAKER_00]: They're like they have sardines all over them.
[SPEAKER_01]: And like font.
[SPEAKER_01]: Oh, very dull change.
[SPEAKER_01]: It's like fresh, like super, super.
[SPEAKER_01]: Positano or whatever.
[SPEAKER_01]: Yeah, very fun.
[SPEAKER_01]: They're they're fun.
[SPEAKER_01]: It's a knockoff.
[SPEAKER_01]: Anyways, they're going in my shop if you need one.
[SPEAKER_02]: Okay, I do think one obviously a little shameless plug.
[SPEAKER_01]: It's very comfortable.
[SPEAKER_01]: Okay.
[SPEAKER_02]: It's one from the great chat ladies.
[SPEAKER_02]: I'm coming around to the thong bikinis, though, don't
[SPEAKER_02]: So again, the chemists are banned on many beaches for a time.
[SPEAKER_02]: And women still have to cover their faces in some communities.
[SPEAKER_02]: Letting people express themselves is lovely.
[SPEAKER_02]: Hoopierings, red lipstick, or a thong of the chemi, be I love you, I disagree.
[SPEAKER_02]: I'm sorry.
[SPEAKER_02]: I think there is a normal limit to how people should express themselves.
[SPEAKER_01]: This is how much this is almost like shek we're showing.
[SPEAKER_01]: This is Stu's mantra in life.
[SPEAKER_02]: It's like Can't just be normal.
[SPEAKER_02]: Oh, what was that?
[SPEAKER_01]: I didn't hear anything About blew my ear drum out.
[SPEAKER_02]: Hmm, be normal be normal be normal be normal.
[SPEAKER_02]: Like not showing off your entire naked body to strangers is normal
[SPEAKER_01]: It wasn't till the point.
[SPEAKER_01]: Yeah.
[SPEAKER_02]: Yeah.
[SPEAKER_02]: Exactly.
[SPEAKER_02]: It's also normal to not have to cover your face.
[SPEAKER_02]: So like it goes both ways word, you know what I mean.
[SPEAKER_01]: Okay.
[SPEAKER_01]: But first time commenting.
[SPEAKER_01]: Okay.
[SPEAKER_01]: Oh, sorry.
[SPEAKER_01]: I don't know.
[SPEAKER_01]: I got my glasses on.
[SPEAKER_01]: It's hard to read this to a bit computer.
[SPEAKER_01]: First time commenting, but long time listener from South East Queensland.
[SPEAKER_01]: Australia, look forward to your podcast more than anyone else's every Tuesday.
[SPEAKER_01]: Oh, gotcha.
[SPEAKER_01]: I feel like you're a couple of friends I get to take along with for an hour.
[SPEAKER_00]: Currently I have a four year old two year old and five month old.
[SPEAKER_00]: Get it, girl, love coming here for some encouragement and the laugh.
[SPEAKER_01]: We just bought six acres and we'll soon be neck deep in homeschooling gardening and a bit of homesteading.
[SPEAKER_01]: Continued homicking, et cetera.
[SPEAKER_01]: Thank you.
[SPEAKER_02]: I love that.
[SPEAKER_02]: I think that you might be our only Australian listener.
[SPEAKER_01]: I doubt it.
[SPEAKER_02]: I've looked at the metrics.
[SPEAKER_01]: Oh yeah.
[SPEAKER_02]: Yeah.
[SPEAKER_02]: I hope that there were just like a ton of listeners somewhere in Italy where we could be like, hey, listeners, we're coming to Italy.
[SPEAKER_02]: I mean, say hi.
[SPEAKER_02]: I did get three email requests this week Angela.
[SPEAKER_02]: I didn't tell you this for you and I to do like some sort of gathering instead of going to
[SPEAKER_02]: let's put that out there.
[SPEAKER_02]: Okay.
[SPEAKER_02]: There were just a lot of comments this week.
[SPEAKER_02]: So if we have time at the end, maybe let's circle back around to, okay, to more and more and more because
[SPEAKER_02]: Yeah, fun.
[SPEAKER_02]: Thank you guys for those.
[SPEAKER_02]: That helps the show so much.
[SPEAKER_02]: We really appreciate it.
[SPEAKER_02]: Spotify sees you as interacting with the show when you when you do that.
[SPEAKER_02]: And so they think, oh, well, if people interacting other people may want to hear, they suggest it.
[SPEAKER_02]: They share it and so it's super helpful to us.
[SPEAKER_02]: So thank you for that.
[SPEAKER_02]: Today, this season on the podcast, we're making it lovely.
[SPEAKER_02]: And I always am so glad that it resonates.
[SPEAKER_02]: You guys email us and leave comments letting us know how the current theme resonates with what you're going through.
[SPEAKER_02]: And
[SPEAKER_02]: This feels very relevant to mine and Angela's personal conversations that we've been having.
[SPEAKER_02]: So today we want to talk about making summer food lovely.
[SPEAKER_02]: Let's go back into the kitchen, homemakers.
[SPEAKER_02]: Let's do it.
[SPEAKER_01]: I think we should take a quick ad break.
[SPEAKER_01]: Okay.
[SPEAKER_01]: And then talk about my refrigerator.
[SPEAKER_01]: Okay.
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[SPEAKER_02]: All right.
[SPEAKER_02]: Tell me about your refrigerator.
[SPEAKER_02]: What's going not?
[SPEAKER_01]: Well, we're going to take the cooler down.
[SPEAKER_01]: Okay, in the garage.
[SPEAKER_01]: So, okay, we have we have this walk in cooler and it's just it's just thank you for your service.
[SPEAKER_01]: Thank you for your service.
[SPEAKER_02]: Thank you for your service now.
[SPEAKER_01]: You're covered in mold and I have a new suburban.
[SPEAKER_01]: I want to park in my garage this winter.
[SPEAKER_01]: So coming down.
[SPEAKER_01]: It's just bad.
[SPEAKER_01]: I mean, it was great.
[SPEAKER_01]: And I don't even want to talk about it, but like this fall, there will be one less child in the house.
[SPEAKER_01]: and it's just too big and it costs us a lot of money.
[SPEAKER_01]: Art electricity is nothing like yours.
[SPEAKER_01]: We pay six, seven hundred dollars a month for electricity here.
[SPEAKER_01]: Just wrap your head around that.
[SPEAKER_01]: And so I'm sure the air conditioner, tugging away in the summer, does not help.
[SPEAKER_01]: So I am going to go to like a restaurant, supply house, website and just get a huge like double-wide glass front because I do like to be able to see inside fridge.
[SPEAKER_01]: Yep.
[SPEAKER_01]: That I can spray down and no cats can get in.
[SPEAKER_01]: Yep.
[SPEAKER_01]: So yep, I love this.
[SPEAKER_01]: We haven't talked about this.
[SPEAKER_02]: We are doing the same thing.
[SPEAKER_02]: Are you?
[SPEAKER_01]: We are because I didn't know that.
[SPEAKER_02]: Back in the day, we were butchering 50 boilers and we were butchering our lambs at the house and we needed a place to do this and do that.
[SPEAKER_02]: And look, things change.
[SPEAKER_02]: I know this makes some listeners really sad because they're like, but we like to win.
[SPEAKER_02]: And that because that's where they're at right now.
[SPEAKER_02]: you know, they've got little kids and they're doing the thing and they then they buy the dairy count when you quite as I love to that phase of my life so much.
[SPEAKER_02]: It was beautiful and romantic and so bloody hard, but um, things gotta be tight and tight here, tighter and tightier, in this stage of life, because we are we're dealing with things like transcripts and
[SPEAKER_02]: trying to figure out colleges and divers add and oh my gosh it just like that.
[SPEAKER_02]: And a fridge, a tidy fridge might seem like a really silly thing when you've got these big life things going on, but it's because you've got these big life things going on that you can't really deal with the moldy fridge.
[SPEAKER_01]: Right.
[SPEAKER_01]: And so, you know, there were aspects of like the child rearing and stuff that had like a hot mess element to them.
[SPEAKER_01]: And I didn't really mind like my big old suburban and it's rusty and it's just full jumps and cups and diapers.
[SPEAKER_01]: Yeah.
[SPEAKER_01]: And even now, just still, mugs and whatever, but like I got a new one, not new, but like I got a new one, and I'm actually making a payment, which I haven't done in forever.
[SPEAKER_01]: And I'll be darned if this thing is going to, this is my navy blue.
[SPEAKER_01]: Urban that I've been shopping online for for nine months.
[SPEAKER_01]: It just got delivered on Sunday.
[SPEAKER_01]: It's so beautiful.
[SPEAKER_01]: It's a 2017, which is like the newest thing I've ever owned, like amazing.
[SPEAKER_00]: And I'm parking it in the garage this winter, full stop.
[SPEAKER_00]: I'm gonna hose it off so the salt doesn't eat it alive.
[SPEAKER_01]: And I'm gonna be a fussy old lady about it, darn it.
[SPEAKER_01]: And so, no, so like the cooler, it was awesome.
[SPEAKER_01]: It was great, like when I was like putting up more food and needed like a holding place for it until I could get to it.
[SPEAKER_01]: And I'm just, I'm not doing that.
[SPEAKER_01]: Like in that same way anymore.
[SPEAKER_01]: And again, like you said, like, I don't even really want to think about that because it's sad, you know, it indicates other things changing.
[SPEAKER_01]: I don't like that.
[SPEAKER_01]: But I am really excited to have this new thing I get to care for, and I can't have a walk in cooler and a clean superpen.
[SPEAKER_01]: That doesn't get rusty in the first year.
[SPEAKER_00]: So.
[SPEAKER_02]: We talked about this a little bit last season.
[SPEAKER_02]: It's come up so many times in my cooking community over the summer because I think it's really relevant to a lot of people, and maybe they don't
[SPEAKER_02]: name it or acknowledge it or recognize it until it's sort of put in front of them.
[SPEAKER_02]: But the work that a lot of us have to do in the kitchen, whether we're cooking for ourselves, whether we're cooking for ourselves in our spouse or our family or all our kids' friends or whatever, whoever it is that finds their way into our home that we're cooking for,
[SPEAKER_02]: A lot of us who are in charge of that are incredibly impacted by the environment that's set up in our kitchen and what I mean by that is if.
[SPEAKER_02]: there's sinkfalls of dirty dishes and things are disorganized and you can't find your honey and the yogurt spelt over in the refrigerator right and there's something caught on fire in the stove because you haven't cleaned it out and you don't have any mixing bowls that are the right size.
[SPEAKER_02]: That's never what you need.
[SPEAKER_01]: Yeah.
[SPEAKER_02]: Oh, stuff is shoved away.
[SPEAKER_02]: You're nine
[SPEAKER_02]: Wow, you guys start there, like start there because it makes for most of us, I would argue.
[SPEAKER_02]: It makes a significant difference how we feel about going about our work.
[SPEAKER_02]: So with every time you have to cook something for your family, you open your refrigerator or walk into your cooler in your case.
[SPEAKER_02]: And it's, it ain't good.
[SPEAKER_02]: There's nothing inspiring about that.
[SPEAKER_01]: Well, I've talked to you about how I have, I don't really, it's not quite the same.
[SPEAKER_01]: Me wanting to prepare food for my family.
[SPEAKER_01]: Like it was maybe eight years ago.
[SPEAKER_01]: And like, yes, things change.
[SPEAKER_01]: And like part of that is like I have some kids that got pakeier as they got older.
[SPEAKER_01]: So that's not fun anymore.
[SPEAKER_01]: I can't just like,
[SPEAKER_00]: Put down all this interesting food because I I have yeah, I have people that are like, yeah, no, I don't eat risotto.
[SPEAKER_01]: No, I don't eat quinoa.
[SPEAKER_01]: No, I don't like smoke salmon.
[SPEAKER_01]: No, you know like great But yeah, it's got to be it's not a stay Yeah, so I'm in the same position.
[SPEAKER_02]: I now have two dairy free people
[SPEAKER_02]: If you were an I can't eat potatoes, the menus have changed.
[SPEAKER_02]: They naturally change.
[SPEAKER_02]: When you can't use butter, I'm learning all kinds of things.
[SPEAKER_02]: OK. Take all whatever those things are for your family.
[SPEAKER_02]: Take them into account.
[SPEAKER_02]: You guys, I've been cleaning my kitchen.
[SPEAKER_01]: I can't come home.
[SPEAKER_02]: And it's not because I want to spend all that time cleaning the kitchen.
[SPEAKER_02]: It's because the demands are high.
[SPEAKER_02]: they just are.
[SPEAKER_02]: So when you walk into a kitchen at the very least, that is equipped, your work is easier.
[SPEAKER_02]: It is easier.
[SPEAKER_02]: Even if you have to make somebody their own little special version of something or you make something for the family and then picky eater gets to come in and make some scrambled eggs or whatever.
[SPEAKER_02]: Okay.
[SPEAKER_01]: Right.
[SPEAKER_02]: But I just don't think you can underestimate the value of setting the stage.
[SPEAKER_02]: for the work that you need to do.
[SPEAKER_02]: On YouTube a couple weeks ago, I shared, like a little built-in transformation, I think I talked about it here too, but like I ripped everything out of my built-in pantry.
[SPEAKER_02]: And I basically made it pretty and I found other spots for the functional pieces to go, I got really, really down to the nitty gritty about, okay, what do I use enough to justify having it in here?
[SPEAKER_02]: Like this needs to be something, all this stuff that's gonna live in this pantry needs to be stuff.
[SPEAKER_02]: I pretty much reach for every day.
[SPEAKER_02]: Things like honey, salt, olive oil, maple syrup, et cetera, et cetera.
[SPEAKER_02]: I don't need my rye flour there.
[SPEAKER_02]: That can live downstairs or where up in the freezer somewhere else, because I just don't need that often.
[SPEAKER_02]: And I made it beautiful.
[SPEAKER_02]: I put all my cookbooks on the top.
[SPEAKER_02]: I painted it for starters, so it wasn't nasty, because it was a treated for spiders and pantry mouths.
[SPEAKER_02]: Then I put all my cookbooks on the top shelf.
[SPEAKER_02]: I put a big beautiful copper pan on the second, because it just looked beautiful.
[SPEAKER_02]: I put on my ceramic, my beautiful pottery plates that I serve on on the next one, and then put a little cafe curtain up to hide all the spices and stuff, but really easily accessible.
[SPEAKER_02]: Cool.
[SPEAKER_01]: Mm-hmm.
[SPEAKER_02]: Everyone's happy because it, you walk in and you see beauty and you feel like clarity.
[SPEAKER_02]: You feel joy and loveliness before you have to begin chopping your billionth onion for your life.
[SPEAKER_01]: Right.
[SPEAKER_00]: That's a very good life.
[SPEAKER_01]: I overhauled my island last year.
[SPEAKER_01]: You're in a half a go, maybe?
[SPEAKER_01]: all new jars.
[SPEAKER_01]: I got rubbing buff and rubbing buff to my lazy Susan's.
[SPEAKER_01]: So they weren't like clear plastic.
[SPEAKER_01]: Yeah, I cleaned clean them all off and made them gold.
[SPEAKER_01]: Yeah, you know, yeah, just got like my, I have like an old hardware store parchment paper, like, I think that I can like up that all cleaned up.
[SPEAKER_01]: Throughout the cookbooks, I'm never going to look at again.
[SPEAKER_01]: I didn't know.
[SPEAKER_01]: I'm just making grease on the edge of the pages.
[SPEAKER_01]: And everything is right there.
[SPEAKER_01]: Get my kids cook all that time.
[SPEAKER_01]: Everybody can just go reach for the whatever, reach for the whatever, the pyrex, I keep like the measuring cups down there.
[SPEAKER_01]: It's like on the backside, so when you walk in the kitchen, you see like the front, and that's where I have like my Dutch ovens and my cookbooks lined up, so it kind of looks nice.
[SPEAKER_01]: And then the more utilitarian stuff you wouldn't really ever see.
[SPEAKER_01]: I put some like puck lights to the top.
[SPEAKER_01]: Yeah.
[SPEAKER_01]: So you can like hit a light and actually see it eliminated.
[SPEAKER_01]: Yeah, actually see it kind of cozy at night.
[SPEAKER_01]: Yeah.
[SPEAKER_01]: I think that's a part of a massive.
[SPEAKER_02]: If I were a massive spend if you're in the slugs right now, that's where I would invest my energy first and foremost is like a genuinely create a space you want to cook in.
[SPEAKER_01]: And like, I don't, you know, we try on the show to not be like, go buy this, go buy that, you know?
[SPEAKER_01]: But if you've been married for a long time, if it was a long, it fits a long ass time, pardon me, since you had a bridal shower.
[SPEAKER_01]: It's okay to just go to Williams to know my and get some new spatulas.
[SPEAKER_01]: You know, you don't have to use the same main G crap for 25 years.
[SPEAKER_01]: If you need a new toaster, because yours is just beyond cleaning, just go get a new toaster.
[SPEAKER_02]: You know, I did this when I was cleaning out my pantry.
[SPEAKER_02]: I had like over 20 years of marriage have collected all kinds of different baking.
[SPEAKER_02]: dishes like nine by 13 pants, okay?
[SPEAKER_02]: But because they were all different brands and all different types and all some of them were different sizes They didn't like stack.
[SPEAKER_02]: They didn't want sting.
[SPEAKER_02]: They are nasty.
[SPEAKER_02]: I don't need them to goodwill.
[SPEAKER_02]: I cleaned them don't work I donated them to goodwill and I bought a pack of nesting stob
[SPEAKER_02]: Like, here's your nine by 13.
[SPEAKER_02]: Here's the next smallest one that sits inside.
[SPEAKER_02]: And here's the next smallest one that sits inside.
[SPEAKER_02]: And you know what, if you need more than one, go get aluminum and have a nice Thanksgiving.
[SPEAKER_02]: Like, really, realistically, realistically, realistically.
[SPEAKER_02]: And it's, I'll tell you what, every time I get those out, I feel pleasure, they're white, they're beautiful, they're in great shape, they nest, they fit up in my pantry.
[SPEAKER_02]: I put them down like four shelves where I can just casually get them instead of having to pull a chair over heavy and lift the whole thing down and try and fish out the one I want.
[SPEAKER_02]: Like, yeah, oh my gosh.
[SPEAKER_01]: And then also get rid of the stuff that's like triggering you, like so I have this whole cast iron collection, and I'd like the best intentions when I started using cast iron, like I'm gonna have all these pans seasoned them and every child leads to the home.
[SPEAKER_01]: They're gonna leave with a few seasoned cast iron pans.
[SPEAKER_01]: These are the pans my mom used, you know, the skillets or whatever my mom used.
[SPEAKER_01]: Well, some of them are smaller, like stupid, and my kids grab them, and they fry themselves, I guess, or whatever, and then what happens,
[SPEAKER_01]: No, they flop over the egg drips onto the top of the stove, you know, like they're too small for children.
[SPEAKER_01]: Oh, okay.
[SPEAKER_01]: Okay.
[SPEAKER_01]: You know, like five months ago, I just hit, I hit them.
[SPEAKER_01]: I'm like, look, I'm taking these out of circulation.
[SPEAKER_01]: This is just, this is the same story every time.
[SPEAKER_01]: I detail, Luga, you guys get out the little six inch cast iron and decide it's the perfect one for scrambled eggs because it has no lip.
[SPEAKER_02]: You know, nothing inspires kids to cook like a clean stove like a clean stove.
[SPEAKER_02]: Well, speaking of those friction points, like I think this is an interesting practice of you guys have nothing else to do today.
[SPEAKER_02]: Take a paper into your kitchen and just like make notes move around and like make notes of like where do I feel?
[SPEAKER_02]: Where do I feel this tension?
[SPEAKER_02]: What isn't quite right?
[SPEAKER_02]: Oh, every time I, whatever.
[SPEAKER_02]: You guys know what those things are in your kitchen.
[SPEAKER_02]: I actually felt like that with cast iron.
[SPEAKER_02]: I love cooking with cast iron.
[SPEAKER_02]: I'm good at it.
[SPEAKER_02]: There's some things you just can't beat in it, like a really beautiful skillet cornbread or something.
[SPEAKER_02]: I have a whole stack.
[SPEAKER_02]: It's in the drawer that lives underneath my stove.
[SPEAKER_02]: But for like how much I'm just moving will move and the fact that my kids do the dishes now.
[SPEAKER_02]: I found that like to be a tension point because again, the cast iron nests, I got out.
[SPEAKER_02]: I lift the nest out.
[SPEAKER_02]: I pull out the one that I want.
[SPEAKER_02]: I put them away.
[SPEAKER_02]: They're a little too head unless you have like a cast iron wall, which I can't really have because we have a stucko house and things pull out of it.
[SPEAKER_02]: um, they're really heavy.
[SPEAKER_02]: And so I just found like this is actually a friction.
[SPEAKER_02]: I don't like lifting these heavy things 30 times a day.
[SPEAKER_02]: Right.
[SPEAKER_02]: And so I got stainless steel pans that are way lighter can hang right within arms reach.
[SPEAKER_02]: I can have them on a rack.
[SPEAKER_02]: My kids can clean them a lot.
[SPEAKER_02]: Because they're light, so I'm not worried about them dropping in the sink, you know, and like, yeah, shattering the sink.
[SPEAKER_02]: Because they're the ones that are like lifting and maneuvering and wiping and putting away and all these kinds of things.
[SPEAKER_02]: And it was it became a tension point.
[SPEAKER_02]: I don't think it'll, again, it won't always be that way.
[SPEAKER_02]: Sometimes in my life, God willing, I'm just going to be like, I'm going to fry me and stew an egg.
[SPEAKER_02]: But when you're doing 12 or
[SPEAKER_02]: they matter.
[SPEAKER_02]: They're so small, but they all add up.
[SPEAKER_02]: If you lift the heavy cast iron and your eggs are in a dirty refrigerator and your salt containers too small and you can't quite put your fingers in it or your shakers always crust it on the top.
[SPEAKER_02]: And oh my gosh.
[SPEAKER_01]: Yeah, just didn't spatula handle as long as it's actually, yeah, I mean, all those that now that six crappy things like one session no wonder you're like, And then forget to like you were off your schedule because it's summertime and you don't go to the grocery store.
[SPEAKER_02]: So what's for breakfast.
[SPEAKER_01]: Yeah, right.
[SPEAKER_02]: Well, yeah, like, That's it.
[SPEAKER_02]: That's it.
[SPEAKER_02]: Solid takes.
[SPEAKER_02]: Yeah.
[SPEAKER_02]: I wrote about on on sub stack on my sub stack last week about like every day is really all we have.
[SPEAKER_02]: And so what makes up.
[SPEAKER_02]: Oh, just your normal day every day.
[SPEAKER_02]: I do this every day.
[SPEAKER_02]: I do this.
[SPEAKER_02]: That's your entire existence.
[SPEAKER_02]: And okay.
[SPEAKER_02]: The same is true for I think where we talking about this on the podcast.
[SPEAKER_02]: I was talking to Dolores about this, our sweet friend Dolores, who's been on the podcast and saying, here are things that I have found to be really helpful in stressful times of life.
[SPEAKER_02]: And they're all really small.
[SPEAKER_02]: And so when you say them all, it sounds like that can't possibly move the needle.
[SPEAKER_02]: It's too insignificant.
[SPEAKER_02]: And yeah, when you do 20 little things, when all of a sudden you have olive oil, you at least know what's for the next meal.
[SPEAKER_02]: Your pan's not too heavy to lift.
[SPEAKER_02]: You've got a decent spatula.
[SPEAKER_02]: Like, all of a sudden, that adds up to like, oh, I'm fine, it's all good.
[SPEAKER_02]: we're fine.
[SPEAKER_01]: Well, yeah.
[SPEAKER_01]: And like we talked, it's true because we even talked about just the 80 20, you know, rule a few weeks ago last season before we closed out last season.
[SPEAKER_01]: Yeah, living at 20%.
[SPEAKER_01]: So you're leaving 20% capacity for either your transmission to blow or those six things to go wrong while you're making a meet, you know, like it's
[SPEAKER_01]: Those little micro stressors I don't think should be, um, I don't think it makes you a weak person to identify 40 to micro stressors during your day.
[SPEAKER_01]: Like that, that the the toilet paper being left on the rack and you sitting not to be like, oh, sign every time you go in the bathroom like that is stress.
[SPEAKER_01]: And it's cumulative, you know, like that.
[SPEAKER_02]: So I was asking my cooking community about this because I know you and I have food principles that we try to abide by personal choice, matter of priority.
[SPEAKER_02]: I know a lot of our listeners do as well.
[SPEAKER_02]: My question that I posed to the cooking community on our call was
[SPEAKER_02]: Where is this?
[SPEAKER_02]: Where do you find the balance?
[SPEAKER_02]: So let's say you have food principles, for example, about how you source your meat.
[SPEAKER_02]: And you know how you like it.
[SPEAKER_02]: But let's say you can't get it, or you forgot to order it, or what insert any number of scenarios.
[SPEAKER_02]: Do you not go to Costco and buy the chicken breasts?
[SPEAKER_02]: because they don't quite scratch that principle that you're going for.
[SPEAKER_02]: And so therefore you'll just find something else.
[SPEAKER_02]: Or do you just go and do you just get the meat because it's more important to have something on hand than it is to have nothing.
[SPEAKER_02]: And by a mile everyone just said, the most important thing for your health, stress, mental fatigue,
[SPEAKER_02]: emotional relationships with people in your home by a mile is just having the thing, having it stocked.
[SPEAKER_02]: Now, you know, when times are good, you can be really specific about what this looks like.
[SPEAKER_02]: And when times are maybe a little busier or a little bit more stressful, you know, maybe you dial back to like, it's not the best, but it's the best I can do right now.
[SPEAKER_01]: Yeah, I've had 30 days of that.
[SPEAKER_01]: No, I have for the the last 30 days has been the most I've ever like given in on food principles and it's just because I couldn't get to where the food is like I had to shop local yeah at the pig and I had to yeah so like I'm like okay so I'm gonna buy like the omnisch chicken that says all natural
[SPEAKER_01]: Like I'm just gonna find like I'm not gonna buy Purdue.
[SPEAKER_01]: I don't know if they're coming from the same farm I don't know but I'm gonna do my best and yeah, we had major car problems before I got my truck So like there was no hour and a half trip to Costco.
[SPEAKER_01]: Yeah, available for me and like by far Just get the food even yesterday.
[SPEAKER_01]: I was at Costco and I had something in my hands
[SPEAKER_01]: and I had like two cards full to the top.
[SPEAKER_01]: I had something in my hands and it wasn't really what I wanted to feed my family.
[SPEAKER_01]: And I actually talked to myself like I blurred it something out loud.
[SPEAKER_01]: I didn't even mean to.
[SPEAKER_01]: I was like, and just buy the food and trust God.
[SPEAKER_00]: said it out loud.
[SPEAKER_00]: I was like, oops.
[SPEAKER_02]: I want to hear what it is, but we're gonna take a break real fast.
[SPEAKER_02]: Say thank you to our sponsors and then we'll keep chatting.
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[SPEAKER_02]: Okay, what was it?
[SPEAKER_01]: I don't even remember, I'm trying to remember what aisle I was in.
[SPEAKER_01]: I was like near the can to made out.
[SPEAKER_01]: Oh, it was macaroni and cheese.
[SPEAKER_01]: Oh, it was like the ladies.
[SPEAKER_00]: Oh, man.
[SPEAKER_01]: He means like Annie's 16 pack.
[SPEAKER_01]: Yeah, like I really don't want them beating this.
[SPEAKER_01]: They're going to reach for every time they're bored.
[SPEAKER_02]: I'm like, just get it.
[SPEAKER_02]: Yep, you know, and there's space for things like that.
[SPEAKER_02]: The summer I did, I did stock up on goodles, which give my kids stomachache every time they eat them.
[SPEAKER_02]: They love them.
[SPEAKER_02]: What is that?
[SPEAKER_02]: It's like a protein mac and cheese, like, oh, okay, and they can make them themselves.
[SPEAKER_02]: And so we also talked about this.
[SPEAKER_02]: That's an important skill.
[SPEAKER_02]: how quickly can we turn our children off to the exact principles that we're trying to instill in them by basically saying it needs to be perfect, it needs to be like this.
[SPEAKER_02]: And if it's not, by the way, I'm gonna be a total be about it, play the murder, bitch in moan, and you're all gonna be victims of my standard.
[SPEAKER_01]: Yeah.
[SPEAKER_01]: And then they say no.
[SPEAKER_01]: Thank you.
[SPEAKER_01]: Yeah, exactly.
[SPEAKER_01]: I would rather have.
[SPEAKER_01]: I would rather have a mom who can joyfully put something on the table.
[SPEAKER_02]: Like, let's keep the main things, the main thing.
[SPEAKER_02]: Now, if you can do that, and you have principles that you want to layer in, depending on your season, depending on your budget, depending on your capabilities,
[SPEAKER_02]: scripture verse all the time that talks about the woman breaking down the house she built brick by brick.
[SPEAKER_02]: You know, and I think how often can we do that with our attitudes and look, your family is going to eat three times a day.
[SPEAKER_02]: It shouldn't be a surprise.
[SPEAKER_02]: I'm not saying it's easy.
[SPEAKER_02]: I'm saying you shouldn't be like shocked that they wake up and wonder what's
[SPEAKER_02]: Yeah.
[SPEAKER_02]: I found a fun thing to do in summer time.
[SPEAKER_02]: I love making sourdough bread, but I'm going to be honest with you guys.
[SPEAKER_02]: It's not a sourdough season for me right now.
[SPEAKER_02]: It's just not.
[SPEAKER_02]: And I didn't make bread or anything for a long time because principles in all that, right?
[SPEAKER_02]: And then I thought, who were you hurting?
[SPEAKER_02]: you're hurting your family they just want some bread and you're hurting yourself you're making this way more difficult than it needs to be.
[SPEAKER_02]: And so I started way a thousand years ago I wrote a cookbook called From Scratch and it has this recipe and it called Eat Drink can be married bread.
[SPEAKER_02]: And it's like a really small amount of yeast that you ferment overnight and you bake the loaf.
[SPEAKER_02]: Well I've been quadrupling this recipe.
[SPEAKER_02]: and I'll remember to put it in the show notes so you guys can snag it.
[SPEAKER_02]: Okay, I've been quadrupling this recipe.
[SPEAKER_02]: using just a organic, all-purpose flour, a little bit of commercial yeast, and I mix it together, or my daughter mixes it together, and I put it in a big plastic tub, and I put it in my refrigerator, and it can sit in there for like two weeks.
[SPEAKER_02]: And every time I want a big bread, I just take out like 600 grams of it, which is like kind of a standard loaf size.
[SPEAKER_02]: And I don't heat up my Dutch oven, and I don't do anything fancy.
[SPEAKER_02]: I put it in a loaf pan, and I make a little loaf, like artisan bread.
[SPEAKER_02]: Cool.
[SPEAKER_02]: It makes it possible and I think that would be my encouragement to our homemakers like what makes this possible for you I haven't made sourdough in months I've been making just the recipe on the back of the organic Costco bag of flour or I have a kid do it we need bread we need bread I think there is the the the issue of quantity
[SPEAKER_02]: which everyone who listens is gonna be dealing with this in a different capacity.
[SPEAKER_01]: That's right.
[SPEAKER_01]: Sure.
[SPEAKER_01]: My kids will punish a loaf before lunch.
[UNKNOWN]: Oh, my God.
[SPEAKER_02]: They'll be like, oh, fresh bread.
[SPEAKER_02]: Give me a slice.
[SPEAKER_02]: And everyone takes two slices.
[SPEAKER_02]: And then the loaf is God.
[SPEAKER_02]: Mm-hmm.
[SPEAKER_02]: And so typically when I make sandwich bread like a soft sandwich bread, I make four, I have to make four loaves at one time.
[SPEAKER_02]: And that will ask me for two days.
[SPEAKER_02]: So that means making four loaves three times a week.
[SPEAKER_02]: So you can see how quickly the math math math math.
[SPEAKER_02]: OK, we're trying to keep it lovely.
[SPEAKER_01]: So you need to think some sponsors really.
[SPEAKER_02]: We did.
[SPEAKER_01]: We just said, no, we have two.
[SPEAKER_01]: We did.
[SPEAKER_01]: We did two.
[SPEAKER_01]: We did.
[SPEAKER_01]: Our hello.
[SPEAKER_01]: OK.
[SPEAKER_02]: Are you serious?
[SPEAKER_01]: I don't leave rope.
[SPEAKER_01]: I only wrote one down.
[SPEAKER_02]: All right.
[SPEAKER_02]: Yes.
[SPEAKER_02]: I believe you.
[SPEAKER_02]: Okay.
[SPEAKER_02]: I think we've actually covered a lot of ways to make it lovely.
[SPEAKER_02]: Like identifying those things that aren't lovely in your kitchen.
[SPEAKER_02]: Setting the environment up so that it can be lovely.
[SPEAKER_02]: That doesn't mean your kitchen's perfect because no kitchen is perfect.
[SPEAKER_01]: Oh, I tell you what I did.
[SPEAKER_01]: Okay.
[SPEAKER_01]: I did something.
[SPEAKER_01]: Uh, do you guys make a lot of garbage?
[SPEAKER_01]: Somebody tell me that they're family.
[SPEAKER_02]: I don't want to talk about it.
[SPEAKER_01]: Thank you.
[SPEAKER_01]: We make so much.
[SPEAKER_01]: And like, I try not that don't want that, it doesn't matter, it doesn't matter and I have smaller garbage cans because otherwise they just stink.
[SPEAKER_01]: Somebody will drop like an onion in there like a whole, they'll slice an onion and then just the whole thing will sit in there for days.
[SPEAKER_01]: So I keep them small so the smells don't accumulate, I, they're like these little white.
[SPEAKER_01]: six gallon cans maybe and I have the bags and the bags are always falling in because people are taping their espresso grounds or scraping their yogurt and it pulls the bag down so I put five bags in and I close pins pinned them all around and now just take the clothes pins off tight my bag and there is a perfectly formed bag there waiting for me and the garbage can doesn't have like earwigs and swamp water in the bottom of it and I'm a genius
[SPEAKER_02]: You're the first person in the world who's ever done that.
[SPEAKER_01]: Did you know that genius?
[SPEAKER_01]: Yeah.
[SPEAKER_01]: Four closebends.
[SPEAKER_01]: Okay, you know, so that's how he's going to drop one.
[SPEAKER_02]: That's how to make your garbage can lovely.
[SPEAKER_02]: It is.
[SPEAKER_01]: You're welcome.
[SPEAKER_02]: Yes, there you go.
[SPEAKER_02]: Let's leave them with some, let's leave them with some tips.
[SPEAKER_02]: for making sure that that's the garbage and the song like by Sammy bless her.
[SPEAKER_02]: She makes their her candles have this woodwick that is so luxurious, it has the most beautiful sound and flame when you burn in.
[SPEAKER_02]: So get one of those candles because that will make your that will make it lovely and she's got beautiful room sprays as well that will make it really lovely.
[SPEAKER_02]: One thing that makes my kitchen bill lovely is I just have to have things.
[SPEAKER_02]: I like to have the ingredients cooked.
[SPEAKER_02]: I like to cook.
[SPEAKER_02]: I really like to cook.
[SPEAKER_02]: But it's a lot easier to cook when I just have four cups of quinoa in the refrigerator for the week.
[SPEAKER_02]: And I can just grab it out and make scrambled eggs, or I can grab it out and make a quick salad.
[SPEAKER_02]: I have beans cooked, so like the ingredient is in there.
[SPEAKER_02]: Have a protein for the love of God have a protein cooked in your refrigerator.
[SPEAKER_02]: that will make your summer kitchen so much more lovely.
[SPEAKER_02]: Because then you can do anything and you can do it really quickly and you can do it without heating up your kitchen.
[SPEAKER_02]: So that means you just take a bunch of chicken breasts out to the grill and do it one in done and everybody has protein for the rest of the week.
[SPEAKER_02]: A lot of times I do a beef roast and slice it really thin and then there's sliced roast beef in the fridge.
[SPEAKER_02]: Whatever it is for you.
[SPEAKER_02]: Like to me, that is the difference, having bread and having protein is the difference between life and death.
[SPEAKER_02]: For me, it's a whole mess.
[SPEAKER_01]: I've been doing just two hours on Monday morning.
[SPEAKER_01]: Just like two big packages of chicken breasts.
[SPEAKER_01]: And I open them up because they're so big.
[SPEAKER_01]: So big, you know?
[SPEAKER_02]: Yeah, disgusting.
[SPEAKER_01]: Yeah, I know they're kind of muting.
[SPEAKER_01]: Amen.
[SPEAKER_01]: But it makes it look, and then I'll,
[SPEAKER_01]: Put them in tin foil and put half in the freezer, then they're, I don't have to worry about them turning and then there's half available, then I just get one off the neck before and then there's protein it's like you said the protein and the carb if it's done.
[SPEAKER_02]: It's, you feel like there's options and when you feel like there's options, you don't panic, you don't get stressed and you don't get unlovedly frankly.
[SPEAKER_01]: Yeah, you don't get it.
[SPEAKER_01]: I do like 18 hard-boiled eggs.
[SPEAKER_01]: Ashama salt and pepper and then I just believe them like that and then people can do either mayonnaise or cottage cheese depending on how much protein they're trying to hit.
[SPEAKER_01]: You know, yeah.
[SPEAKER_02]: I just do hard-boiled eggs in general and just keep them in the fridge.
[SPEAKER_02]: Because again, when you're, when it's lunchtime and you just can't, you don't want to be able to go and grab two cook bags and like little thing is our crop, yeah, little scoop of cottage cheese or whatever and there you go, you know what those foods are to you.
[SPEAKER_02]: And so it doesn't, I just think, man, it can get so complicated, it can get so watery, it can become this big, huge overwhelming thing.
[SPEAKER_02]: Who has a whole day a week to devote to food, bread, and...
[SPEAKER_02]: Kitchen D. Did I say go?
[SPEAKER_02]: Yeah.
[SPEAKER_02]: No way.
[SPEAKER_02]: I don't.
[SPEAKER_02]: It's like everything I can do to mop my floor, which is happening like once every three weeks right now.
[SPEAKER_02]: It's really bad.
[SPEAKER_02]: Seriously.
[SPEAKER_02]: All right.
[SPEAKER_02]: It's all my list today.
[SPEAKER_02]: But food and clean, clean, clean, a clean tea towel, et cetera.
[SPEAKER_02]: A big, big, big difference.
[SPEAKER_02]: So
[SPEAKER_02]: it's fun to do an episode like this and then come back to the comments.
[SPEAKER_02]: So leave comments.
[SPEAKER_02]: Let us know what this looks like because then we can share.
[SPEAKER_02]: We can show that with the listeners next week, which makes it.
[SPEAKER_02]: Right.
[SPEAKER_02]: Which makes it fun.
[SPEAKER_02]: Makes it community.
[SPEAKER_02]: And selfless plug, selfless, selfish plug.
[SPEAKER_02]: not always join out to it for you.
[SPEAKER_01]: Thank you.
[SPEAKER_01]: Join Join Shea's cooking community.
[SPEAKER_01]: Honest to goodness you guys.
[SPEAKER_01]: This is a space in our lives where I really think we need constant inspiration and if her photographs don't inspire you, you're dead.
[SPEAKER_01]: So she's developing these recipes every single month.
[SPEAKER_01]: She's photographing them.
[SPEAKER_01]: She's videoing tips on how to do them.
[SPEAKER_01]: and her website has like an inventory of recipes that will blow your mind like just do it.
[SPEAKER_02]: It's funny.
[SPEAKER_01]: The link is in the show.
[SPEAKER_02]: There you go.
[SPEAKER_02]: It's funny because a lot of our cooking community members are really, really competent cooks.
[SPEAKER_02]: They want to be a part of a place where that matters.
[SPEAKER_02]: They want to ask questions.
[SPEAKER_02]: They want to share victories.
[SPEAKER_02]: They want to just not be alone in their work.
[SPEAKER_02]: Mm.
[SPEAKER_02]: I love that.
[SPEAKER_02]: You know, well, that it's community.
[SPEAKER_02]: Yeah.
[SPEAKER_02]: I mean, it turns out it matters.
[SPEAKER_02]: Just like we meet here every Monday to be like, hey, home making still matters.
[SPEAKER_01]: Mm-hmm.
[SPEAKER_02]: You know, that's a way, basically what we're saying over there.
[SPEAKER_02]: Cooking for the people that you love, still matters.
[SPEAKER_02]: It's always good a matter.
[SPEAKER_02]: So, well, okay, ladies.
[SPEAKER_02]: Thanks for joining us.
[SPEAKER_02]: Send us pictures.
[SPEAKER_02]: Leave us comments.
[SPEAKER_02]: Share the episode with somebody that you love and thanks for supporting the show and all the wonderful ways that you do.
[SPEAKER_02]: We'll see you next Monday.
[SPEAKER_02]: Cheers.