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3 Cocktails In
Addicting conversations between friends who have been there, done that and still want more.
We are 3 friends who got this crazy idea to start a podcast based on our friendships, family lives, professional lives and experiences! This idea kept coming up in our conversations, especially after a cocktail or two or maybe three, and we finally decided to ACT on it!
We don't claim to be experts on too many things, but friendship? Well, we've got that down. We're making our way through major life changes, searching for work that excites us, busting myths associated with 'old' people, and keeping a sense of humor about it all.
Self employed, boss - CHECK
Mom, wife, single - CHECK
Rural, suburban, urban life - CHECK
Vodka, gin, wine - CHECK
Make sure to subscribe to our channel ~ FOMO is real and it sucks.
Amy, Kitty & Stacey
P.S. Isn't our intro music great?! Yah, we think so too. Thank you, Ivy States for "I Got That Wow".
3 Cocktails In
Gathering Together: A Feast of Family Stories
Why does canned cranberry jelly always end up the VIP of Thanksgiving dinner? Join us for a fun dive into the quirky traditions that make Turkey Day so special. From the thrill of flipping through recipes with a glass of wine (because who doesn’t need liquid courage to tackle that menu?) to the chaos of last-minute grocery runs, we’re here to embrace it all.
We’ll dish out simple tips like cooking your turkey a day ahead (hello, extra oven space) and how a crockpot can save your mashed potato sanity. Plus, learn why “Stovetop” stuffing, started in the microwave and crisped in the oven, might just be the real MVP.
Along the way, we’ll laugh about fancy table settings, grandma’s nut cups, and the infamous turkey drippings disaster that left Amy’s family gravy-less. And don’t worry, we’re all about the shift from formal holiday attire to cozy jeans and stretchy waistbands—priorities, right?
This episode is all about celebrating the food, family, and funny moments that make Thanksgiving the perfectly imperfect holiday we love.
Make sure to subscribe to our channel, comment, like, and share!
Amy, Kitty & Stacey
P.S. Isn't our intro music great?! Yah, we think so too. Thank you, Ivy States for "I Got That Wow".
All right, woo, look, I got that. Wow, who wants some heads up right now? We got that. Turn it up loud. I know you're wondering how I got that. Wow, here I go, here I go coming. I can't ever stop. I'm a tour de force running. Get me to the top. I don't need an invitation.
Speaker 2:Hello, hello, hello, hello, and welcome to another episode of three cocktails. In here are the three hello. Uh, how are you guys?
Speaker 3:hungry good.
Speaker 4:Good, yes, congratulations. Yeah, this could be worse Blowing in from work not having eaten anything today. Yep, this could be good, yeah, so let's talk about Thanksgiving and food. How about that?
Speaker 2:Yeah, that's what we're going to talk about tonight.
Speaker 3:Because this is Well, I started on my-. I'm sorry, go ahead. I started on my Thanksgiving'm sorry. I started on my thanksgiving appetizer and I see that a fine vintage of red yes, yeah, so it is thanksgiving morning or afternoon or evening.
Speaker 2:if you're tuning into this on thanksgiving day, we're dropping this one on Thanksgiving Day, so we thought we would talk about it.
Speaker 4:No, we're not.
Speaker 2:Oh, I'm sorry it's dropping the week before.
Speaker 3:This is in time to plan for Thanksgiving. It's in time to plan.
Speaker 2:Okay, all right, thank you for the correction. All right, this is in time to plan. So not only are we going to make amy um hungry during this episode, but hopefully we're going to make everybody hungry and have them walk away with some uh, maybe some new ideas, although you know what I found people don't like new ideas presented for things right, yeah, no thanksgiving is usually a tradition.
Speaker 4:you know you're doing your traditional things, so that's a good one Does. Everyone drink wine, as they're, you know, cooking and getting ready for Thanksgiving.
Speaker 3:And prepping the week before. I have to say, like a lot of things that we've talked about, the preparation for Thanksgiving not the shopping, but the preparation for Thanksgiving I find to be an enjoyable experience. I like and I'm old school, I like getting my magazines or my recipe. You know, I have the special binder that's just holidays that I can look back and see what I holidays, that I can look back and see what I made over the years. I love to have a glass of wine, cozy little jammies on or something, and just sit and go through the memories and you know what new thing might I add? What will I never make again. It's just such a good fall activity for me.
Speaker 2:Yeah, yeah, I enjoy it too, and I think you can kind of compare it to planning for a vacation. It's the same sort of thing, it's the anticipation of what's coming and it's you know so that that planning part is a big part of the whole experience, because the reality is now on that day. I mean, there's so much preparation that goes into it, but then on that day you're cooking for I don't know how many hours and then you all sit down and eat and you're done in an hour.
Speaker 2:If it lasts an hour, if it lasts an hour exactly, um, but that's why I think that there's so much more to it than just that sitting down at the meal together, um. The unfortunate thing is, though, not everybody experiences that it's the whoever's cooking the meal is primarily experiencing that, so some people never experience that.
Speaker 3:Yeah, we are going to my brother and his wife's house for Thanksgiving. Georgia and I are going, which is always a lot of fun. She especially loves it because it's the annual time to get together with the cousins and it still is a bit like kids table and adult table because the cousins are all in their twenties, Majority of them are in their twenties, with a couple of scragglers at the one end and one and one um grandchild, you know. So we've got the outliers. But they all hang out down in the lower level, the Finnish lower level, and they eat down there and they tell each other stories and I'm super excited that they still enjoy seeing each other. And also it allows us more time to talk, Cause I don't get to talk to my brother and sister all that often, and their spouses, of course. But you know, but I don't make the food, I'm only bringing a salad that's it for all the people.
Speaker 3:You're making one salad that's all they asked me to bring. So, okay, that's good. I don't know. I said know, it's not really my favorite food Salad. What am I bringing? What ideas do you have for me?
Speaker 4:Oh boy, you could always add, you know, either one end or the other, like a hors d'oeuvre or a dessert. You know what I mean, because you can't have too many of that kind of stuff, right I?
Speaker 3:know, but I need a good salad recipe oh, just your actual salad.
Speaker 4:What are you going to take? Yeah what do?
Speaker 3:I take. The one that people like that I've never brought to Thanksgiving is antipasta. We're Italian, but it's a really good manzanella bread salad.
Speaker 4:Yeah, that sounds good.
Speaker 2:Why not? That's great. I feel like there isn't a traditional Thanksgiving salad, so that would be okay because nobody would be like wait where's the right. You're not going to get in trouble for not bringing the right salad. I like that idea.
Speaker 3:Okay, We've also tried and we've had it at Girls Weekend. We've had a couple different salads that have like apple and sugar or apple and pear with the maple syrup apple sort of vinaigrette. That's always a really good one yeah.
Speaker 4:Yeah, yeah, yeah, that would be a nice fall salad.
Speaker 2:Yep Harvest salad. Am I frozen those are good options yeah, kind of coming and going a little bit.
Speaker 1:Not, you're not frozen right now, just make sure you're smiling all the time so make sure you're smiling.
Speaker 4:So if it does freeze, I know it's a really great.
Speaker 3:Yeah, it's a really gray and and hazy thick day down here, which always makes it a little bit harder for my internet. Yeah, sorry people, which is?
Speaker 2:weird, but I know it's. I think that was the problem here a few weeks ago. Um, so what are? What are the traditional dishes or components that, if you tried to alter them, people would lose their minds in your family?
Speaker 3:Don't start with me. We change things all the time, all the time.
Speaker 2:Really. Okay, Stacey, how would you answer that question Really?
Speaker 4:Okay, stacey, how would you answer that question? Yeah, so Thanksgiving is at my house this year. It was last year, I can't remember the year before, it probably was the year before too Some, and it'd be very few, like the hot sweet potatoes, you know, from a can with marshmallows and brown sugar on it. I'm not a big fan, so when it's at my house I don't make it. And every year someone will say, well, where's the sweet potatoes? And I always feel like saying, well, you could have it at your house and make sweet potatoes if you want, or you can bring them. Yeah, it's just not one of my, you know. So, yeah, every once in a while somebody misses the sweet potatoes.
Speaker 2:So, whatever, that is one of my favorite dishes, but we make it. It's not canned sweet potatoes, it's sweet potatoes, you know, cooked, boiled, like regular potatoes, and mashed.
Speaker 4:Like mashed sweet potatoes yeah.
Speaker 2:Yeah, and then it's not marshmallows, it's topped with well, you don't like nuts, but it's topped with pecans and brown sugar and, oh my God, it's so good. And I've even altered the recipe to not have so much butter and brown sugar in it and it's still amazing. I've taken that to people's houses when we need to bring a dish not necessarily for Thanksgiving and everybody is like what is this? This is amazing. So I would be happy to share my recipe with you, Maybe you want to happy to share my recipe with you, maybe you.
Speaker 4:Well, it reminds me, like probably 30 years ago, we were invited to like a what I would call a friends giving you know and and it was fun because the host assigned one thing you know to each couple or whatever, and that was mine and I've never dug it back out. You know, I remember liking it, yeah at that time, but yeah yeah it's.
Speaker 4:You know, by the time you make mashed potatoes and you know you have to do, you know all the things, and then I it's the sweet potato thing that I usually leave out. So yeah, I'll have to. I'll have to dig that recipe out and think about it.
Speaker 2:Yeah, we're pretty traditional. We don't stray because there are people in the family who will say what, what do you mean? You're not making the green bean casserole? So I don't remember, maybe five years ago. So we used used to bring the pies. We would always bring the pies a con pie and a pumpkin pie and one year I think my mom said um, sorry, mom, if you're listening to this episode. My mom said kit, don't need to bring the pies this year. We got a couple of pies from our financial advisor. They brought got a couple of pies from our financial advisor. They brought over a couple of pies. We're like, all right, I don't think those are homemade pies. I mean, I'm sure they're good, but I don't think those are homemade pies. I told Bill and he almost lost his mind. So then, after we got home from Thanksgiving, I had to make a pie because you know we were missing the pies.
Speaker 3:Yeah, okay, if we're going to talk about the only, there are only two things I ever, always want to have, and I'm the only one that likes one of them. I love turkey breast. Okay, I love turkey breast with the gravy that is a clear broth based gravy. That, um, it's a Tom Colicchio. You remember him from? Um, what's the show, top chef? Well, he's a chef in his own right, but he's got a recipe that you make independent of turkey, so you don't have to have turkey drippings. You buy turkey necks, turkey wings and you can make it the night before. It's the best gravy I have ever had. I make it, that's the only gravy I make. But nobody else in my family likes turkey Really. They want ham, oh, but they still want the turkey gravy. Okay, for mashed potatoes, yeah, yeah. But I've said it before. I kind of assign to people I'm making this and this.
Speaker 3:You bring what you think you want. What do you want to bring this? You bring what you think you want. What do you want to bring? Well, we too like pies, but Ava likes a banana cream or coconut cream pie. I'm like, hmm, I don't believe the pilgrims and Native Americans had banana cream or coconut pie. But okay, I like apple. Georgia likes pumpkin. You know we go. You know, madeline, bless her heart, she, she'll eat any sweet pie, which is great. Actually, I don't think she's really crazy about pumpkin, but Ava would prefer to have cheesy potatoes over mashed potatoes, because that goes better with ham. Yeah, that's true it does.
Speaker 3:Georgia, that's our.
Speaker 4:Easterter menu yeah, our easter menu is ham and cheesy potatoes.
Speaker 3:Now thanksgiving georgia loves deviled eggs, so she always brings deviled eggs, regardless of the holiday, which, as somebody who hates eggs, I applaud her and thank her as does everybody else because everybody else likes deviled eggs, yeah, but we end up with like weird menu like corn, hawaiian rolls, turkey ham, cheesy potatoes Nobody wants to eat a salad. And then we always have to make the pink fantastic, which is the the cool whip cherry pie filling crushed pineapple marshmallows, all put together and frozen for a couple days beforehand.
Speaker 2:So, um, we're non-traditional people okay, so why don't you bring the pink fantastic as your salad?
Speaker 4:I should, you should, yeah, there you go yeah.
Speaker 3:Yeah, because I don't see them for Thanksgiving. I don't get to see them for Christmas, but it adds a lovely pop of color on your buffet table as well.
Speaker 2:I would think so, yes.
Speaker 4:There you go. Everything else is pretty plain. Does anybody like canned cranberry sauce? I'll eat canned cranberry sauce.
Speaker 3:I do too. I do too. We'll have it, but I also like the real stuff. But I'll eat the canned yeah.
Speaker 4:Yeah, no, I like the canned, the gel, whatever that is Cranberry gel, I don't know what it is Jelly, yeah, basically.
Speaker 3:Do you guys I think I've mentioned it. I mean, you two know, of course, that I cooked for a family for 14 years and I always did their Thanksgiving shopping and I made a few things for them, but Ann loved to cook Most of the time. She did all the cooking. I remember the first Thanksgiving that I had to go shopping. It was two carts full and it went over $400. This was 14 years ago, so don't talk to me about inflation and the cost of groceries. This was a bazillion years ago. So don't talk to me about inflation and the cost of groceries. This was a bazillion years ago.
Speaker 3:And they wanted cranberries and so I bought all the stuff for cranberry. You know the fresh cranberries and the orange zest and you know a little bit of ginger and you know whatever. And I grocery shopped on Tuesdays and I was still going to work on Wednesday, and I came to work and I got a note that said thank you so much for the wonderful thought with the cranberries, but John prefers the can. That looks like jelly. I thought that was the most hysterical thing ever. Here's this family that is paying somebody to cook for them. They love wonderful vegetables and really good food and I had to go back to the store to get the can of cranberry jelly that comes out like you said with that thunk you lay it on its side and you can use the ribs of the can to cut your shares of cranberry jelly.
Speaker 2:Yeah, it just. I mean, that proves the importance of tradition. You know that it's worth it to. You know for them to say to you thank you. But we prefer this other. It makes a difference, we'd like the $1.29 version of cranberries. Yeah, yeah.
Speaker 3:Yeah, so you know I don't eat it, but I'll leave this to you too. Stuffing or dressing In the bird out of the bird. Where do you come down on that whole conversation?
Speaker 2:I think we've always called it stuffing. We've always called it stuffing. We've always called it stuffing. And I remember my mom stuffing the bird, maybe a couple times, but at a certain point we didn't do that anymore, and so I don't think that I have ever hosted Thanksgiving because my family is not here. We're always the ones to travel. So when I'm talking about cooking, I'm talking about me assisting my mom, because she's always been the one to do it. Um, so we don't stuff the bird, but we call it stuffing.
Speaker 3:Interesting Okay.
Speaker 4:That is um, we're, we're again on the canned. We're again on the canned. You know stuff, trail, we're a pretty bougie family. We really like stovetop stuffing. So we literally make it and I don't even make it on the stovetop anymore, I make it in the microwave and then put it in a casserole dish and put it in the oven, makes it kind of crispy top and you know all that. So, yeah, pretty special. So it's not stuffed, oh no. Well, that brings me to my next point. Does anyone put their turkey on a big platter and cut it on the table? No, yeah, that makes no sense to me. It's a mess also.
Speaker 4:Yes, I spatchcock that sucker well, still, even no matter how you cook it, right, why would you want to be doing that at the last minute? You know of all the things turkey, you know.
Speaker 4:Um, we do ours the day before you know really yes, do it the day before, debone it, put it in a crock pot and have it the next day and you would think, oh no, it's better that way. Better, so much better. So it doesn't dry out. How, how do you keep it moist? Well, because the recipe for the turkey doesn't have all that junk in it. You know it's not stuffed. So the inside of the bird has, you know, sticks of butter and all the seasoning you know, and then all the you know it makes therefore a lot of you know turkey drippings.
Speaker 3:So it all goes into the crock pot so you mix your dark and your light meat together no, I mean keep it separate.
Speaker 4:It goes in the crock pot. I don't stir it up. I don't stir it up, you just put it in you know the dark meat on the side, the white meat on the side, put all the you know liquid on it and put it in the fridge till the next day, and then just and they did that okay, yeah, in the crock pot and I suck out you know, some liquid, enough liquid to make gravy.
Speaker 4:Yeah, it's good. It's not the least bit dried out. It's, you know, very, very moist and pretty good. Even the non-turkey lovers like it.
Speaker 2:So, yeah, well, I really I love that idea because it frees up the oven for all of the other things that you need.
Speaker 4:Oh the other stuff. Yeah, yeah.
Speaker 2:Because we do not have the double oven here at the Hart Gibb house, and that is something that I would love to have in my next house. But that solves that problem. That solves that problem.
Speaker 4:And I solved another one too, because you still have a lot of other stuff. And I solved another one too, because you still have a lot of other stuff. Last year, when we talked about Thanksgiving, I asked a question if you'd ever done mashed potatoes in a crock pot. And I did mash potatoes in the crock pot. I mean, I made the mashed potatoes early that same day you know what I mean and then mashed them instead of having that big mess, and then just put them in the crock pot on you know low yep, and it worked really good. That worked really good.
Speaker 2:I was wondering how they'd you know be by, you know making them a couple hours early, but they were really good, yeah well and warmer than if you make them and then just put them on the table you know, yeah, I think so, yeah, and even even if you're you know, even if it's just an hour before you eat, that works too, because that's one of those last minute things that can stress you out. So I like where this is going. We're doing the turkey the day before. That takes that, it takes that off. We freed up the oven, uh, for of our side dishes. We're making those mashed potatoes at least an hour, maybe two hours early, make the gravy the day before.
Speaker 2:Gravy day before I'm going to okay. Life changing. This is a life changing episode. There you go.
Speaker 1:I know.
Speaker 4:I hope, like I said, we've kind of gotten our you know and again back to the you know. We basically make the same things all the time, so it's just trying to figure out how you don't have to get up at you know 3 in the morning to do your turkey and you know it's already.
Speaker 3:You guys, the last few times that I have done a turkey, I do buy the whole turkey and I spatchcock it, I cut that, that um spine out the back, pound it, you know, basically press it flat. It's so much easier to get your hand in there under the skin, you know. So you're giving all the meat really good seasoning and it cooks in like an hour and a half time. That also makes it about a hundred times easier to carve right before you put it on. So I don't do that ahead of time, I do that. I'll do the potatoes ahead of time, I will. We don't do like a green bean casserole, we do more of fresh green beans, maybe toss them in bacon like a little pan with bacon grease. Because, let's face it, it's a holiday. There should be bacon somewhere on the table. But so that's my last minute thing is that I'm carving that turkey, put it on the platter and put it out there. But damn, I'm hungry, I'm so hungry right now I know.
Speaker 3:So, um, I'm sure I mentioned this last year, but I, cooking light, did a, you know, used to have a magazine and I'll never forget the episode or episode the um issue, their Thanksgiving issue, where they tracked how many calories the cook ingests before the meal is served. Based on everything that you're trying, it's like a thousand calories before you've even sit down, and that doesn't count like breakfast that you might've had or anything else. This is just simply in the process of tasting all your food.
Speaker 2:Yeah, and sipping the wine.
Speaker 3:Oh well, yes, Sipping the wine, and as much as and as hot as it gets in the kitchen. You're not going to sweat it all out, You're going to sweat a lot. Yeah to sweat a lot. But yeah, so are you guys. This is totally off track. Well, not really, but are you fancy dressers for thanksgiving or are you sweats and a t-shirt for thanksgiving? Where do you come down? Is it buffet and paper plates?
Speaker 4:because, because Wade doesn't like to wash dishes yes, he already made a joke on did you pick out your paper plates yet for Thanksgiving?
Speaker 3:Or is it like the table setting with the little names and the? You know where are you from Martha Stewart to folding tables on the scale of Thanksgiving decor and uh dressing.
Speaker 2:Stacey, why don't you go, Cause you're you host.
Speaker 4:Yeah, we've gone from here to here. We're not here, we're like here. I remember, you know, going to my grandparents, you know, for Thanksgiving, and we all dressed up, you know, I mean we dressed up. It's gotten a little, a little less, you know, dressy as as we've. You know, as we've gone um to where we we don't wear sweats, nobody wears sweats, don't wear sweats, nobody wears sweats. I don't think anybody will wear a sweatshirt necessarily. Um, it'll be more like jeans and a, you know, jeans and a nice shirt and then everyone will change and watch football.
Speaker 3:Basically is how well, that's very interesting.
Speaker 4:That's kind of nice, some people would change. Um, yeah, the, but the, you know, still have a fairly fancy table, I would.
Speaker 3:You know, sometimes madison likes making the little name card thing, so once if I had a madison, I'd have her be making name cards for everything right, and they'll be fancy and you know they look cute.
Speaker 4:Um, even down to so like this. This is kind of funny. My grandma and my mom always did the same thing Would have a little like a nut and candy cup. Do you have you ever?
Speaker 3:been to LA. Do you have the green and pink mints? We, oh, you never know.
Speaker 4:Yeah, you never know what it's going to be and I'm usually, you know, more lazier, lazier now and I'll just throw some candy in a cup or something. It won't be the old little mints and nuts and that kind of thing, but occasionally that shows up. You just never know.
Speaker 3:Oh, my gosh, I should totally put little cups together of candy corn and peanuts. There you go. Yeah, yep, let's go really flick family fancy shall we right?
Speaker 2:that's cute, a cute idea. How about you?
Speaker 2:guys, kitty um, we're kind of same, as I remember years past when we were younger and the family was bigger, because it was always my mom's side and my dad's side. We were always together because my mom and dad grew up in the same town. So all of our family, all of the holidays we would go to Pipestone and it would be both sides of the family. I thought that was normal. I just thought that's how everybody's family gatherings were, until I started talking to my friends in like high school and college. They're like no, we don't do that. But so in those younger in those years past, I seem to remember that we would be dressier. It kind of moved more toward a little bit more casual, but I mean we're. You know, my sister and I were always, and my mom we always put on a cute outfit and you know, it's a little bit more than we would on a regular day.
Speaker 2:So, yeah, and my mom always set a beautiful table Always, and she would always make things. She would just pull different things that she had around the house to make a pretty centerpiece. So yeah, yeah, very cool.
Speaker 3:So I think everything has gotten less fancy. I think so too, which is neither better nor worse, it just is yes so okay, did you guys?
Speaker 2:did you ever have a major mishap on Thanksgiving?
Speaker 3:Yes, we did All right, both Cole and Ann, my brother and sister, so my mom and dad. My mom was the head chef and my dad did a lot in the kitchen. He was actually very good and after my mom passed away he continued to make pies from scratch. So the man had some skills, but I don't know if he lost his mind one year. He must've. I'm going to give him a total. I'm going to say he had a seizure. I just don't understand how this could have actually happened. But my mom had a 9x13, which could not have been big enough for a turkey, but they had double ovens, sort of thing. So maybe she did too, I don't know.
Speaker 3:She had the turkey in there and, like all good Midwestern women, the bottom of the pan looked like crap. I mean, there was Teflon that had been removed. We've all eaten our fair share of Teflon over the years. You know how the pan just looked horrible. My dad took the turkey out, my mom was doing something and the next thing we know my dad had thrown the pan and all the drippings away. No drippings for thanksgiving turkey. Oh, it was quite possibly the most, the two of them, just it was world war three and the rest of us were adults. This happened when I was a married person with small children. My brother and sister and I could hardly stop from laughing, but we didn't want to get sucked in to the whole scenario because also, we wanted the gravy, but there was no coming back from that.
Speaker 3:The day of You're carving the turkey. The drippings are gone. My mom didn't buy canned gravy. There was, and so then Every year after that we got the pleasure of saying to dad hey, don't throw the pan away, is there going to be gravy this year? So we just continued to. My family has always been you do not show weakness, because if you do, that's fair game for everybody else You're going to hear about it forever. My dad had to hear about till day's end was have you thrown away the pan with the turkey drippings?
Speaker 2:So did he just decide that the pan had gone on beyond its years and this was the time to pitch it to garbage?
Speaker 3:Yeah, pitch the whole thing, yeah, yeah Again. If you're not the head chef, you don't get to make decisions like that.
Speaker 4:Yeah, that's true.
Speaker 3:Ooh. Anybody else have major fails the frozen turkey thing.
Speaker 4:I don't, I can't think of anything. I really can't.
Speaker 2:I know I can't really either. I don't know that I would call this a major mishap, but it's something that makes my mom and my sister and I laugh every year, because I am always the one that brings it up. But one of the traditions in our house is that my dad would always print out a little prayer. So it was printed on a little piece of paper and passed around to everybody so we could all read the prayer together and you know they were short, but it was usually.
Speaker 2:you know a poem style and you know several lines. So we are, and I think at this particular Thanksgiving some of our extended family was there. I think my aunt and uncle were there and maybe a cousin or two. So we start reading the poem and my copy had a little smudge over one of the words and the mistake that I made was not pre-reading it, which I didn't think that I would need to pre-read the prayer. The line was rid the world of hate and I thought it said rid the world of hats. Of what Hats? The E was smitten. This is so funny. So I'm reading along and read the world of hats and I burst out laughing. My dad would take this very seriously. This was his thing and I had to remove myself. I had to leave the room because I'm like my aunt and uncle are standing there and they're like you know what is she laughing? Did you not hear me say it with the world of hats? That was kind of embarrassing.
Speaker 4:Oh my god, that would be funny.
Speaker 3:I really I feel bad for all of our listeners who have never watched kitty be in the state of uncontrollable laughter, because it happens on occasion and and you can't reel her back in no recovery there was a racquetball situation in college, that gym class, four of us in the racquetball court and Kitty had to leave.
Speaker 3:Yeah. And another time when somebody dropped their tray, oh God, and there were only 10 of us in the whole lunchroom and Kitty is laughing so hard. She actually says to me you think she thinks we're laughing at her. No, we're not, oh my God. Once Kitty gets going, there can be moments when she just has to leave.
Speaker 2:Yes, that was one of them.
Speaker 3:Yeah. So speaking of the prayer before dinner, anybody else called on at moment's notice to lead us in prayer. That's the worst I know, and it was like my dad loved to soccer the little kids into it. If you were in middle school you were fair game and you and you had to have known it was coming, that eventually it was going to be your turn.
Speaker 2:But just, and so it was just a, it was just an off the cuff. So did kids have one Like I think? Growing up we had a couple that we would use at, you know, regular, every night dinner, or, or for special occasions, but never to just off the cuff.
Speaker 3:Yeah, it usually sounded something like this Stacy. Perhaps you want to lead us in a prayer. Perhaps maybe we should all go around the table and tell something we're thankful for.
Speaker 4:Oh.
Speaker 3:And you're 12. Yeah, yeah.
Speaker 4:Yeah, we do that occasionally today, like now that you brought it up, it'll happen, and usually we're, you know, picking on. You know the youngest or, in our case, you know my nephews, and they'll just know, they just will refuse Instead of getting nervous and, you know, bumbling through something. They just won't do it.
Speaker 3:And that would have gone over with. Are you meaning to say you have nothing that you're thankful for, oh God, oh yeah. You meaning to say you have nothing that you're thankful for? Oh god, oh yeah. Anybody want to come to my house for thanksgiving after knowing all these things?
Speaker 4:yeah, like you've given me some good ideas actually, yeah right, yeah, exactly right. There you go, brody, if you're listening, get a prayer ready or you're gonna be embarrassed.
Speaker 3:That's. That's something lined up. Better yet, brody, you can be the instigator, if you're really smart. You'd say Uncle Wade, perhaps you'd like to lead us in a pre-Thanksgiving dinner prayer.
Speaker 4:Which he would actually do and make it funny. It would be funny. What might be funnier, though, is both the nephews are bringing girlfriends new, you know girlfriends. Maybe they get married. Oh God, wouldn't that be terrible.
Speaker 3:I would never put a girlfriend or a boyfriend on the spot, but let's talk about that for a half a second here. At what point did you bring your significant other to the holiday meal? Because it does sound like all three of us had some sort of tradition, and I don't want to say formal, but there was a game plan. There was not just this buffet, free-for-all sort of thing going, so it would be noticed if you brought somebody with you. Yeah, where in the relationship did you decide I'm inviting them to my family thanksgiving?
Speaker 4:well, I mean I remember that was so long ago. Who wouldn't't know?
Speaker 3:Oh, come on, you Stone Age broads. When did you?
Speaker 2:Well, I mean, my boyfriend in high school came to Thanksgiving dinner with us and then, yeah, I think any boyfriend that I had probably came to Thanksgiving.
Speaker 1:I think so.
Speaker 4:Yeah.
Speaker 1:Why Would?
Speaker 3:your family not allow boyfriends and girlfriends, unless my family was and it might be why I'm having such a hard time dating right now. My family was very, very weird about the whole boyfriends or girlfriends coming over to the house. Like I never hung out with a boyfriend at my house ever, and I'm pretty sure that it wasn't until college. I had a pretty serious boyfriend for a couple of years that he came and then it was Kevin. I think those were the only two that I ever brought to a holiday at my house ever.
Speaker 3:And I'm trying to think about girls. I don't think that Madeline, or I don't think any of them, brought their their people. They were dating to a holiday in high when they were in high school, and then Alex Madeline's husband might've been in high school and then Alex Madeline's husband might have been junior year of college and I was very happy to welcome him because he loves to cook. So that was a win for yeah.
Speaker 2:Well, so, as we start to wrap up our conversation and we might have some shots to share, there was something that something that crossed my mind when I was at the grocery store this week. Now, granted, when this drops, it'll only be a week before Thanksgiving and most people I don't know may already have their shopping done, but you know how I love the way grocery stores set up big displays that have here are all the ingredients that you need for your stuffing, for example.
Speaker 2:Oh yeah, you have the bags of bread, you know, like if you are going to make your stuffing from scratch. Yeah, they've got all of that. You've got pumpkin pie over here and I was thinking, you know, if something that you could do to help, because it can be very expensive. When you go to the store to buy everything for Thanksgiving, it's expensive. Why not spread it out a little bit, because a lot of the stuff ends up being canned ingredients a month before, or, you know, pick up a few things every time you go to the grocery store, so you're spreading that cost across and you don't feel it quite so much. Um, it, just that thought crossed my mind this week when I was, when I was at the grocery store good idea, thank you that's.
Speaker 2:That's, uh, one of the shots that I was gonna share tonight.
Speaker 4:I have another one too oh my god, are you making them from the last show?
Speaker 2:yeah, I think so yes, I'm over it tonight let me just say he doesn't rarely.
Speaker 3:I don't know that I've ever seen kitty do two shots oh my god.
Speaker 2:Um, yeah, I get. I get what you just did there. Um, I've seen this showing up on social media later lately. It's um a company called Borderee B-O-A-R-D-E-R-I-E. They're charcuterie boards that you can order and have sent to people, and they are stunning.
Speaker 3:So how do they stay in place? Do they just shrink, wrap it?
Speaker 2:It looks like it it does have the yeah, I mean no, shrink, wrapped or what, but it's, you know, tightly wrapped and everything is and you can. There are different. I think I want to say there are three different sizes and, like some you can just do cheese, or some you can do meat and cheese, but they're just beautifully, and then you get the board also. So it's a really, it's a gift. It could be something that you bring with you, but I think if, if you're gifting someone, if you're sending something to someone instead of, it would be a good alternative to Harry and David and Hickory Farms and Omaha Steaks you know which are, and all of those are great. Um, I just thought, ooh, this is a very interesting. It was new to me. I don't know if it's, if it's been around for a while, but check it out, it's called Bordery.
Speaker 3:It's just borderycom, very good. What about you Stace.
Speaker 4:Do you have a shot? No, I have nothing Other than you know, having shots at Thanksgiving would be a good idea. I don't think I've ever done it for Christmas but or for Thanksgiving. But at Christmas I do buy those little little random, you know, different kinds of little alcohols, you know, and that's by everybody's plate.
Speaker 3:So that's interesting, that's fun, hey you guys should go back to the, the episode where we talked to Georgia and she was mentioning the little cans of the different pre-made martinis, sort of things. That could be a really good idea. That is a good idea. Mine comes back to music, as you're thinking about cooking for the whole day and maybe you're not a football fan. I don't want to, you know, I'm not. I'm not the football person, but I am a strong believer in a soundtrack for everything.
Speaker 3:So, I suggest you start testing out different playlists. Right now, I'm a big fan of um. Right now I'm a big fan of the jazz cocktail party. Or, like a Dean Martin if you type in like Dean Martin, frank Sinatra cocktail party I think that's great music for while you're eating. I also love like a French bistro cooking playlist because it reminds me of the old TV shows that always kind of had the music in the background of people cooking, and I love a good playlist that I wouldn't maybe listen to all year round. But um, so my shot is check out a couple of different playlists so that you could have you know something fun on while you're eating.
Speaker 4:Yeah, yeah, good idea yep, all right.
Speaker 2:Well, thanks for all of the ideas. We hope that this has been helpful and entertaining. We will be back next week with more riveting um addicting conversations. By the way, I watched martha stewart, isn't that? So good we need to talk about it I think we should all watch it.
Speaker 3:I'll watch it again and we could delve into that whole episode. There is so much there okay, stacy, have you watched?
Speaker 4:it I need. I will put that on my to-do list. Watch, martha.
Speaker 3:So everybody else who thinks they want to watch that watch it now. So when we get to that episode and we're discussing it, there aren't any spoilers.
Speaker 2:Yes, yes, very important, and you can join in.
Speaker 4:Yeah, yeah, awesome. We'll do it in, yeah, a few episodes down the road. Well, great Happy Thanksgiving to both of you and all of our listeners. Thank, you.
Speaker 3:I'm always thankful for you too.
Speaker 4:Yes.
Speaker 2:Same.
Speaker 4:Yes.
Speaker 2:Same.
Speaker 4:Same is right.
Speaker 2:Happy Thanksgiving to all. Okay, so we'll see you guys next week. Bye, bye, bye-bye, bye-bye, bye-bye, bye-bye, bye-bye, bye-bye, bye-bye, bye-bye, bye-bye, bye-bye, bye-bye.
Speaker 1:Bye-bye, bye-bye, bye-bye, bye-bye, bye. I got that. Wow, who wants some heads up right now? We got that. Turn it up loud. I know you're wondering how I got that. Wow, here I go. Here I go, coming. I can't ever stop. I'm a tour de force running. Get me to the top. I don't need an invitation. I'm about to start a celebration. Let me in Brought a good time for some friends. Turn it up loud. Past 10.
