In Southern California, we cling to what meager scraps of Autumnal changes mother nature deigns to kick in our direction so we have no choice but to manufacture that crisp fall feeling that you know we love. Knitting, pumpkin, cider, we are making it happen, because science won't do it for us. PLUS! We got a phone number! Give us a call and leave us a voicemail!
The Amazing Cider, Man
In a shaker, combine:
Shake for 15 seconds.
Pour over ice.
Top with sparkling cider.
Hey! it's still summer and it's still hot and we're still making cold food! Mostly ice cream but there's also a boozy frozen Arnold Palmer and kick ass cocktail. Our kids are back at school (some of them at least), we review bad romantic comedies on netflix, talk about Trader Joe's so much that you'd think we were sponsored by them (we're not) and we experiment with different ways to channel our inner Ben and Jerry.
The Bloody Sloshed
750 mL (one bottle) light red wine
½ cup tart 100%...
I know, I know, what could possibly be more thrilling than cold soup? How about: SELENA GOMEZ and THE DUMPIEST CAMEO THE WORLD HAS EVER SEEN. You don't want to miss this episode. We made gazpacho x 2, vichyssoise, beet buttermilk soup and more milk punch! Now with 100% more goat and 100% less cow!
(aka Tequila Goat-rise)
Chartreuse and Tequila Milk Punch
Golden Beet and Buttermilk Soup
Gazpacho recipe from Vegetable Love by Barbara Kafka
Imagine us, two ladies, lounging by a pool, eating yogurt, loving life, loving yogurt yet being so SO salty. Bring on the spinach. Bring on the cucumbers. GIVE ME ALL OF THE CHICKEN THIGHS. This is not the Yoplait commercial that you're used to. We've made yogurt and we've salted it up and it is good. Also discussed: Religion Shark Tank, Old Sturbridge Village, boyfriend potatoes, slam dunks vs. grand slams. EVERYTHING YOU LOVE.
If you couldn’t tell, we are super out of practice and we...
Happy 4th of July, Americans! And happy July 4th, rest of the world! Whether you're celebrating or not, it's always a good day for potato salad, cole slaw, pasta salad and hamburgers. So join us for a summertime picnic, complete with punch for all ages and alllllll of our many opinions on picnic foods.
Picnic Punch (You in the Face)
1 small watermelon cut into small chunks
1 English cucumber
3 1/2 cups water
1 cup sugar
1 small bunch fresh mint
1 cup lemon...
Join us and our fabulous guest Becca as we wing our way to France for a fanciful buttercream filled adventure. Except we didn't use buttercream, we used fish. Yes, you heard that right, we thought it would be a good idea to fill cookies with fish. Maybe we were successful?! (Shrugging lady emoji) We also get the nasty details from Liz's camping trip and hear about how Alissa spread the joy of Claud's pickles to the fathers of Sierra Madre.
The French Salmon-y Salmon
Unlike our cookies,...
It's summer vacation and that means we are going to do our best to keep the off-week bonus episodes coming but we can't guarantee there won't children screaming in the background. Today we are together making macarons for our next episode that will be blissfully child freeeeeeee!!!!!!
We’ve acquired some of that sweet millennial heat from our guest, Julia Williams, to pamper (?) ourselves with homemade scrubs and lip balms. I know what you’re thinking, have they not learned their lesson after the make-up and the face masks? What can we say, we just love putting food on our faces! Also, what else are we going to do with this 5x lifetime supply of beeswax pellets?
The Lip Bomb.Com
Berry Ginger Gin Cocktail
(We doubled the ginger in the simple syrup and 1.5x the syrup...
Mini episode! The masses have spoken so we're back with another mini episode. This is a little bit of a Night of a Thousand Dips post mordem and we break down the Liz and Alissa patented method for dipification, discuss how to dedipify something and explore the life cycle of a dip. Liz also mentions quite a few of her in-laws, for some reason.
We've been podcasting for one year so we decided to make one thousand dips and talk about them in front of a live audience to celebrate! Ok, we didn't actually make 1000 dips, we're being hyperbolic, give us a break already. It did feel like a thousand and, dare I say, taste like a thousand? Let us regale you with our tales of dipification, gallons of milk punch, romance novels and Mark Ruffalo? It's all here for you!
I Dip, You Dip, Milk Dip Milk Punch
We used this recipe...
Surprise! It's a mini episode! We are busy making dip, dip and more dip for our live show, May 19 but we thought we'd take a break and give a few updates, visit Chex mix corner, and learn what incredible trick Alissa has devised for remembering dip recipes.
If you can't be at our live show, please join us in a virtual dip party! Make dip, buy dip, order dip at a restaurant, just EAT DIP Saturday night and share a photo on your social media platform of choice. Use the hashtag...
This episode is ostensibly about bread but somehow we manage to talk about dicks WAY too many times. Sofie, skip this one for sure. We also talk about children's literature, Finnish comfort food, Japanese reality tv and candy that does not at all look like candy. Also, Quincy, the world's hungriest cat update! And if you can't come to our live show, find out how you can still participate from wherever you are, May 19!
Also, get tickets to our live show. They're free!!!!! May...
Get ready to hear us say the word PIT roughly 43,902 times. We counted. Along with our special guest Leasa, we made three varieties of homemade deodorant with, no joke, surprising results! We also give you an update on Liz's corned beef, take 2, learn that our accents (?) have been confusing some of our listeners and find out which kitchen utensils Alissa considered applying to her underarms.
Check out Leasa's Instagram and her amazing Disney dresses!
Yes, we are planning a...
Liz and Alissa are OVA THE MOON about eggs! Listen to us talk about our egg victories, failures, and the various issues of shell-permeability affecting our lives. Find out what Alissa made in her college dayz and what personal hygiene products Liz thinks are fit for human consumption. And STAY TUNED FOR THE BIGGEST ANNOUNCEMENT WE HAVE EVER MADE!
The Ova the Moon
You guys, we’re bad. Our cocktail this episode is this:
Guess who's back...back again...Pastrami's back...tell...a.......your stomach? I guess?? This is my way of telling you WE MADE PASTRAMI and it was very very good. We also made corned beef and it was very very mediocre to not at all good! Listen to find out all those meaty (wink) deats! We're also drinking more fat washed bourbon, finding disgusting things inside of Easter eggs, joining the sisterhood of the traveling currants and discovering new and creative uses for stump remover AND lime...
We are back! Back from Las Vegas, back from Disney World and back to releasing episodes on schedule! What better way to celebrate than to buy a couple of brisket babies, soak them in some salt and spices and then turn them into corned beef and pastrami?! While we wait for our meats to cure, we are talking to Heather Grant, quilter, friend and project-cooking super fan. Heather and her friends created the ultimate Reuben sandwich and she is here to tell us all about her pastrami making...
It's true, we fought against our shy, introverted tendencies and made FRIENDS! That counts, right? We spent four days at the Modern Quilt Guild's annual convention, QuiltCon, and made friends with a few listeners, forced strangers to wear a button with Liz's face on it and also did a little bit of sewing. Also in this episode, learn which former guest has NEVER TRIED CHEX MIX (blasphemy!), whether or not Liz will meet her bananas goal of making 15 costumes before her trip to Disney World,...
With Every Beet of My Heart
Happy Valentine's Day...I mean Galentine's Day...I mean, HAPPY DAY AFTER LIZ'S BIRTHDAY. It's the season for love and we are showing it with homemade truffles, fried Cheeto hearts and MORE. You'll also hear about what costumes Liz has made recently, how many she is going to make in the next two weeks, what TV show makes Alissa's heart go pit-a-pat and who takes the prize for coolest listener for joining the Instant Pot FaceBook group on our recommendation! AND...
IT'S THE INSTANT POT EPISODE
Yes, at long last, we're getting high on the ability to cook dried beans without soaking them overnight! It's the Instant Pot episode people. We are joined by guest and and IP enthusiast Sandi Hazelwood and we are throwing everything we can into that dang pot. Cheesecake, bone broth, crack chicken...it's all here. We also share our top three things to make in the IP and dish on the often bananas and always entertaining Instant Pot Facebook group.