Episode #161: A Thanksgiving Feast Episode

This week, we’re chatting well-nigh our favorite Thanksgiving recipes, ideas for making memories, and Pinterest tips.

We’re moreover sharing our typesetting report for Taste Makers by Mayukh Sen.

You can find the podcast posts gazetteer here.

A big thank you to our sponsors! Trammels out the offers from LMNT, Modern Fertility, Wildgrain, and Cozy Earth. And, if you’re looking for a specific lawmaking you heard on the podcast, you can see a full list on this page!

Show Notes:

Our go-to Thanksgiving Feast recipes!

Side Dishes:

Emma – Best Baked Macaroni and Cheese, Pepper Jack Untried Stone Casserole, and Jello Salad

Elsie – Stuffing Meatballs, Rolls with Honey Butter, and Autumn Trail Mix

Desserts:

Emma – Puppy Chow and Chocolate Silk Pie

Elsie – Cheesecake Swirl Pumpkin Pie, Sweet Potato Creme Brulee, and Oreo Truffles

Here is the kitchen torch that Elsie uses for the creme brulee.

Cocktails:

Emma – Classic Hot Toddy

Elsie – Mulled Wine and Orange Cranberry Margarita

A unique idea for triumphal Thanksgiving:

Emma – Turkey Trot

Elsie – Family Pie Night

Something very “hygge” that makes you finger warm and cozy:

Emma – Tea Advent

Elsie – Lighting a Christmas tree candle and making paper chains

Listener Question: How how do you curate your Pinterest?

• Start by pinning five pins of what you are interested in
• Pin things that are trappy to you
• Engage with what you’re interested in

Miss an Episode? Get Caught Up!

• Episode #160: Christmas Crafts Homemade Decorations
• Episode #159: Our All-Time Favorite Spooky Movies
• Episode #158: Spells and Magical Objects

Episode 161 Transcript:

Elsie: You’re listening to the A Trappy Mess Podcast, your cozy, comfort, listen. This week we’re chatting well-nigh our favorite Thanksgiving recipes, ideas for making memories and Pinterest Tips. We’re moreover sharing our typesetting report for Tastemakers by Mayukh Sen

Emma: So this is a food, food, food, episode.

Elsie: Yes, I’m excited to talk well-nigh food. We unquestionably had a request for increasingly supplies episodes. So this is definitely that. And yeah, I’m so excited to start planning our Thanksgiving recipes this week, and it is definitely not too early to start shopping and getting prepared. I’m so wrung that something’s not going to be there at the last minute that I want to do everything early.

Emma: Yeah, it’s unchangingly a bummer if you’re at the store and you’re like, I really need pumpkin puree and they’re once out and you’re like, dang it.

Elsie: Yes, yeah. So in this episode, we’re going to share some of our favorite Thanksgiving recipes from A Trappy Mess. We have probably 100 variegated recipes. There’s so many on the blog. We’re narrowing it lanugo to our favorites that we make every year and moreover a few traditions that we can do. Okay, the first category is Thanksgiving sides, which I thought we could each pick at least two of them considering I think Thanksgiving sides for me, it’s like the main attraction.

Emma: Yes. I love turkey and gravy, don’t get me wrong, but I’m in it for the sides.

Elsie: Yeah, the sides are the most heady part. I midpoint the sides and then maybe the pies. I mean, yeah, Turkey is fine. It is what it is. But yeah…

Emma: It’s turkey. LOL

Elsie: It’s just turkey. Okay, so do you have unrepealable sides that you make every single year for Thanksgiving?

Emma: Yes. So I am very much obsessed with my side dish, number one all-time favorite, baked macaroni. I think it’s tabbed best-baked macaroni on our blog. We’ll link all these in the show notes. So that’s mine. It’s not a holiday for me until I have some baked macaroni, very important to me. My husband’s favorite is untried stone casserole. I moreover have a untried stone casserole on the blog. I think it’s tabbed Pepper Jack untried stone casserole. It’s made with fresh untried beans so it’s not so soggy. Nothing wrong with canned untried beans, but I kind of like it fresh. It moreover has pepper jack cheese so it’s a little bit spicy, not a lot, kids could still enjoy it. It’s just got a little kick to it. It’s a archetype with just a little uneaten to it. Those are two that I make always, every year, love them. Staples.

Elsie: Wonderful. So my number one favorite Thanksgiving, I talk well-nigh this every year, I probably will talk well-nigh this every year on the podcast until the end of time, is stuffing meatballs. Stuffing meatballs is one of Emma’s greatest feats as a supplies blogger.

Emma: Greatest achievements.

Elsie: Yeah. She has three Oscars on her shelf, and it’s all for stuffing meatballs. They’re just so good. It’s really unique. The thing I love well-nigh it is, if you’re going to a party where you finger like the supplies is going to be, not to be mean, but Thanksgiving supplies is kind of predictable sometimes. You know what I mean? It can be like we were raised in a family where our grandmas are good at so many things and talented at so many things but supplies was not a big interest for them. It wasn’t like the grandmas in the movies. It was very different. I unchangingly grew up thinking Thanksgiving supplies is kind of wearisome and the same every year. I finger like Emma’s stuffing meatballs blows it all out of the water. If you show up to an event with these meatballs, everyone will be so impressed, inspired, in the festive mood. The whole undercurrent will change. People might start joining hands and singing. I’m really into them. Okay, so yeah, the meatballs are my everything. The other thing I love is rolls with honey butter. This is part of our childhood. Honey butter is different. One time at a party I made variegated kinds of recipe butter. I think recipe butters are so fun to make. It’s super easy. Do you have a supplies processor? Do you have butter? Do you have other things you can throw into the butter? That’s all it is.

Emma: Do you know how to stir? You got it.

Elsie: Yeah.

Emma: Just fold in the cheese, just kidding, that’s from Schitt’s Creek.

Elsie: LOL, yeah. Any kind of rolls. For me, I like dinner rolls whilom a crescent roll but don’t fight me if you are a crescent roll person, I’m just not as much. I would probably pick dinner rolls. Making your own butter, it’s so easy, so fun. The other thing I love, this is not really a side dish, but it just must be noted, is the storing trail mix. So my storing trail mix is like my most important recipe that I’ve overly written. The thing is, it puts me in the mood, and I usually don’t start it until Thanksgiving, and then it ends at Christmas. I make usually well-nigh three batches of it and we eat it veritably constantly. It brings so much joy and it’s just fun to make. You can put a little twist, for example, when you do the storing one you can sprinkle Reese’s Pieces in it. Then when you do the increasingly Christmas one you can get the Christmas colored M&Ms if you want, that’s pretty much as far as the twists go. I think what makes my recipe kind of special is I’m very into the rye chips. I’m personally not as into pretzels, but you can unchangingly customize it to make it your own thing. I usually put macadamia nuts instead of peanuts, considering that’s just what I think is a largest nut. Just make it your own special, perfect trail mix. I mean, Chex Mix, Chex Mix!

Emma: I love it when it has CHEEZ-IT crackers in it.

Elsie: Yeah, the toasty CHEEZ-IT’s, considering there’s kind of a velvety mix that you mix it all in surpassing you torch it. It really makes the most superior CHEEZ-ITs you’ve overly had in your life.

Emma: Yeah, it really does. These are like, do you like CHEEZ-IT’s? Well get ready for your mind to be squandered considering these are CHEEZ-IT’s with uneaten butter on them. So good. Yeah, it’s true. Honey butter is so good. Which reminds me of our unconfined aunt Ina considering she would unchangingly have it at her house for Thanksgiving. I’ve mentioned this before, but I’m going to go superiority and mention it here since this is the Thanksgiving episode. I got my Unconfined Aunt Ina’s jello salad recipe from our grandma. I had to undeniability her and be like, Can I get Aunt Ina’s jello salad? And then my grandma goes, which one? And I was like, Well, the one I remember had pretzels in it and she was like, Okay, I’ll bring you that one. She had this other one that I liked better. She brought me two jello salads and I’ve been experimenting with them and I’m putting the weightier one on the blog. It might once be on by the time you’re listening to this or it’ll be on this week. If you’re not into jello salad I get it but there is good and bad jello salad. A good jello salad is just succulent considering it’s kind of like a dessert titbit that you get to eat during the main course.

Elsie: Just to be really clear, this is a cranberry, Thanksgiving themed, jello salad. It’s not just any jelly.

Emma: Jello salad might be a good segway to the next topic, which is desserts. Let’s talk well-nigh favorite Thanksgiving desserts.

Elsie: Yes. Okay, so everyone knows I love the Emma has this cheesecake swirl pumpkin pie recipe on A Trappy Mess. It is my favorite pie of all time. It’s so good. I think it’s a little bit largest than pumpkin pie and a little bit largest than cheesecake. It’s the weightier of both. Then the other thing I want to mention, well I want to make this year, is Emma’s recipe for sweet potato creme brulee. I think creme brulee is an underrated, a completely underrated dessert. It’s really easy to make at home. I like complicated recipes, but I can’t unquestionably do complicated sultry recipes. I unchangingly goof on unrepealable things like yeasted recipes. Considering I have my little hand. We should link this in the show notes. The little hand, what do you undeniability it? The fire thing that you use for creme brulee?

Emma: It’s like a little torch, a little handheld torch.

Elsie: It’s like a mini kitchen torch. You can use it if you want to make a cocktail that has the smoke off the top. You can use it for things like that. You can use it to mash lay a grapefruit and you can definitely use it to make your own creme brulee at home. We unquestionably use it to make s’mores too one time in a pinch.

Emma: Honestly, anything that comes out of your toaster. If it’s not toasted enough, just requite it a little kitchen torch, BOOM, problem solved.

Elsie: So yeah, I want to make this recipe this year just considering it sounds really festive, it goes with thanksgiving, but it’s moreover variegated and unique. Yeah, what’s your favorite dessert?

Emma: So this is kind of Christmasy, but I like to make it for both. I love puppy chow. Some people undeniability it muddy buddies, but it’s like Chex Mix cereal that’s covered in chocolate and powdered sugar. There’s peanut butter in it. There’s a whole recipe to it. We have that on the blog. There’s lots of variegated ways to make it. I love seeing how other people put their spin on it too. I love puppy chow. Part of what I like well-nigh it is you can have your main dessert. So let’s say you’re eating Elsie’s pumpkin cheesecake pie, then you can have just a little handful of puppy grub too. So then you get lucky. I like to have kind of a dessert plate, you know, so you need a few things to go on there. I moreover have a chocolate pie recipe on the blog. I think it’s tabbed Chocolate Silk Pie. I love pumpkin pie, I love sweet potato pie. Love pecan pie. That’s a big archetype for people. I unchangingly like to have something chocolate on the dessert table. I just finger like it brings flipside element. I personally love chocolate. It’s a top for me. So I like a chocolate pie.

Elsie: Beautiful. I love that. I was just gonna mention or shout out Emma’s Oreo truffles. Tis the season for Oreo truffles. You can decorate them to squint like anything you want so easily. It’s just a variegated verisimilitude of melting chocolate. I think they’re so good and they’re so fun to make. I did think they were easy unbearable to make with kids considering I made them with my kids. It’s messy for sure but it’s something that they can do. We have a little fondue looking pot where we do our melting chocolates and that works really well for us. It’s super fun. That’s a thing if you want to have a dessert plate and just take one, you would probably never want increasingly than one of those at a time. They’re just like the kind of thing you alimony in your fridge and you have one every once in a while. Okay, do you have a favorite Thanksgiving cocktail?

Emma: Yes. So the thing I make the most often this season, and I love it for Thanksgiving too, is a Hot Toddy. What I love well-nigh Hot Toddies, well a tuft of things. So one, you could just make it very simple, very classic. We have a recipe for that on our blog. You can moreover jazz it up with other things like subtracting savor teas, or all sorts of things really if you want. I really like that It warms your hands while you’re drinking it, much like tea or coffee. It’s very cozy feeling. Also, it’s the kind of cocktail that you really have to sip considering it’s hot. It’s a Hot Toddy. So you’re not gonna gulp it down, no matter what. Thanksgiving is a lot of supplies at once. So I think it’s nice that it gets stretched over a long period of time as you’re chatting and hanging out with your family. A cocktail that you kind of naturally drink very slowly, to me makes a lot of sense.

Elsie: Yeah, that’s a good tip. I moreover love your mulled wine recipe. That is on the blog. That is a unconfined recipe and it’s so fun to do this time of year. My favorite Thanksgiving cocktail is the orange cranberry Margarita. I think cranberry is my ultimate festive drink ingredient. So everything this time of year has to have cranberry juice in it. We learned when we started choosing Christmas recipes in July this year, that you cannot buy cranberries at all times of the year. It’s a seasonal thing that’s only in your grocery store unrepealable parts of the year. So yeah, enjoy those considering they do make the cutest garnish. I like to put them on the little stick and roll it in honey and then you roll it in sugar and it looks sparkly and pretty. It’s adorable. So I love it. Love it. Okay, so what is a unique idea that you either do for Thanksgiving or you want to try?

Emma: Something that we do, I don’t know if it’s so unique, they do it wideness the country, but we love to do the turkey trot. I think last year it was virtual, might have been virtual the last two years. I don’t know what’s happening this year in our town but it’s something that I’ve washed-up with my brother and his family a tuft of times and with friends in the past. I’ve washed-up it most years. It’s really fun. I’d love to get Oscar into it. Just stow him up and have him in a stroller. So I kind of love the turkey trot. If you’re not familiar, it’s like a little run or walk that lots of cities put on, and usually the money goes to a local supplies pantry or the supplies bank. It just depends what your town’s doing but they’re all wideness the country. They might plane be wideness the world. I’m not really sure, you should tell us if you’re from flipside country and you do the turkey trot. I would love to know. Yeah, but I just don’t think it’s a thing everywhere. So I don’t know.

Elsie: It’s a 5k run so plane if you go slow, it only takes well-nigh an hour or so. It’s not like a big time transferral or anything. Yeah, it’s really fun. I used to go with you every year.

Emma: Yeah, it’s a blast. It used to finger so early but now that I have kids, I’m like that’s a regular time to wake up. It’s good.

Elsie: Okay, I have one that I want to try. I heard this from someone, I think it was a podcast listener. If it was you, I’m sorry, but someone told me this idea and it really stuck with me and I love it. So the idea is that the night surpassing Thanksgiving you do pie night with your family. So basically, you spend all this time making all these pies and making all this supplies and doing all this prep, but then you really only get to enjoy it for one meal. I think the thing well-nigh this that is kind of a bummer is that you do get full. Sometimes by the time you get to the pie, you don’t plane really superintendency that much well-nigh it. So this person was saying that they just have a couple of uneaten pies and the night surpassing Thanksgiving they dig into pies early. It’s a way to sort of elongate the holiday and moreover enjoy the pies increasingly as their own focused attraction, which I love that. Sounds fun. I kind of think the lead up to the meal of Thanksgiving is kind of stressful to me. Some people melt all day and don’t eat until increasingly like nighttime or afternoon. That’s too long for me.

Emma: That’s the time to eat Chex mix. While you’re waiting.

Elsie: Okay, so yeah, I’m excited to try pie night. Is there anything that is very Heuga that gives you the warm and cozy feelings of the holiday season that we can start basically immediately, that we can all do, to make our home cozier?

Emma: Hmm, yeah. So one tradition we do that starts right after, pretty much right without Thanksgiving, is we do a tea Advent. So leading up to Christmas, I’ll tell you the truth, considering you’re our friends, we start early considering we usually miss a day or two. We just start it right without Thanksgiving and it goes until Christmas. Sometimes it goes until New Year’s considering we will miss a day here or there or whatever. It’s a tea Outstart that my husband and I do together. We usually use David’s Tea. They do like a tea outstart calendar. They usually have a couple actually. They’ll have one that’s all caffeine self-ruling or you can get one that’s a mix.

Elsie: Oh, cool.

Emma: I kind of like the mix considering we’ll trammels the day surpassing and if it’s a caffeine tea, then we’ll have it in the morning versus one at night considering I can’t sleep if I have caffeine late at night. But yeah, it’s just like a cozy little tradition that’s fun and hot drinks. Who doesn’t love a hot drink?

Elsie: Yeah, I love an Outstart that’s meant for adults. That’s really cute. Okay, well, mine is, so my favorite candle scent is Christmas tree. I basically don’t superintendency well-nigh any other candles, except for Christmas tree. All year round I’m unchangingly gravitating towards the increasingly woodsier, the increasingly spicy, and definitely anything that’s in the fern needle category is my main thing. So I love it and I will buy every single Christmas tree candle that I can find. If I don’t use them all during the holiday season, I’m totally fine with that considering I like them year round. Considering yeah, pretty much candle wise, I just want to pretend like I’m living in a Christmas tree forest in the woods, and that’s just like where I live, that’s my home.

Emma: I love it.

Elsie: Yeah and then my other one, I talked well-nigh this last week in our episode, but paper villenage veritably everywhere. Paper villenage are the coziest, cutest, nostalgic diaper magic thing that just gives me all of the happy feelings when I see them.

Emma: I love it. So this is a question we got on Instagram. “I just got Pinterest, so how do you curate your Pinterest?”

Elsie: Okay, I have so many tips.

Emma: This is all you considering I’m not a Pinterest expert at all. I finger like this question is for Elsie.

Elsie: Yes. So I love Pinterest, I would say it’s definitely my number one place where I get diamond inspiration and ideas. I know that there are diamond inspirations on Instagram and on Tik Tok and things like that but I finger like on Pinterest, you’re really towers an gazetteer where you can see it all together, it’s cohesive. I like to do a little bit of pinning every single night. I’ve learned a few things. Their algorithm is very, very strong and very good. Recently we made a trademark new worth for our business, Diaper Magic. As I was using that worth for the first time and starting it up and towers it and filling in the categories, I realized how curated my worth is considering what you see in a trademark new worth and what I see in my worth are completely different. So that was really encouraging. What I would say, the number one tip is, if there’s something you’re interested in seeing on Pinterest, pin five of them, just to start with. I’ve recently been thinking well-nigh kitchens and kitchens or my obsession. I’m trying to find my perfect version of a stove niche or a stove nook, but you know, what goes over your range, a way for your hood to be built in basically. There are hundreds of variegated designs that people have washed-up and now my feed is veritably full of them. Every time I go on there, it’s just giving me increasingly and more. So anything that you’re interested in, start a workbench for it, pin it, and really focus what you pin on your style. Don’t pin things that you don’t like how they look, I know that sounds kind of weird, but if it’s something like, it’s just an idea or a recipe, just save it somewhere else. I have notes. I’m really into the notes that are a part of Apple, they’re on your phone and on your computer. I use those, 1000s of them like it’s too much, but that’s a place where I would put a recipe that I want to try or something like that if it’s ugly. If it’s beautiful, then pin it on Pinterest, but unchangingly be pinning things that are trappy to you considering then you’re curating your feed to understand your specific aesthetic. Now that I have been pinning for years in this very hyper aggressive, curated way, my feed is so trappy to me all the time. I can just go in there and scroll and scroll and it’s gorgeous. So yeah, I think it’s similar to other things. Just engage with what you’re interested in and pretty soon you’ll be rolling in the good pens. Yeah, that’s so exciting. I love Pinterest. I think it’s definitely, I don’t know if it’s considered social media, but it’s, I would say, it’s definitely the most underrated social media if it is.

Emma: Yeah, it is like a weird tousle of social media and then moreover search algorithm, like a very trappy Google or something.

Elsie: Yeah, it’s gorgeous. I think it’s such a good place to get ideas for your home and icon out your style. Icon out what kind of gown you want to wear, how you want to dress, how you want to dress your kids, how you want to decorate every room in your home. There’s so many fun things that you can curate on there.

Emma: Absolutely. All right. So now we’re gonna do our typesetting report. Let’s talk well-nigh Tastemakers. This typesetting is nonfiction and so there’s not really spoilers.

Elsie: Tagline is, seven immigrant women who revolutionized supplies in America. I must say the imbricate is gorgeous.

Emma: It’s beautiful.

Elsie: It’s a trappy unexceptionable red color. So if you haven’t ordered it yet, I don’t know if it comes in a paperback but the hardcover is definitely the way to go.

Emma: I unquestionably listened to it, which was really fun. So here’s kind of a little synopsis well-nigh what the typesetting is about. You heard from the tagline, it’s well-nigh seven immigrant women. It kind of reads or listens, scrutinizingly like a series of short stories. Some of them are a little bit interconnected, but for the most part, they kind of stand on their own. It kind of felt like listening to a series of seven variegated podcast episodes, or something, which I really enjoyed as far as if you’re going to listen to this book. It felt like there was natural starting and stop points, which sometimes I kind of like when I’m listening to something considering I need to stop listening so that I can go do something where I need to be not listening to something. So as far as consuming it, I loved listening to it but whether you listen to it or read it, it’s kind of like reading a series of short stories, or variegated episodes. Each one focuses on a variegated woman who was an immigrant, all variegated countries, and their journey to becoming/bringing their supplies to America. Many of them wrote cookbooks, a few of them had TV shows. It was really fun to hear their stories, they’re all very variegated but at the same time, they had a lot of similarities considering in part they’re all immigrants, but moreover they’re all women, so many of them had children. A lot of the stories had to do with difficulties in their marriage, things they had to overcome in those arenas. So in that sense, it felt extremely relatable. It felt both relatable and like crazy inspiring, what they were getting washed-up and what they were implementation among all these, you know, difficulties that they sometimes had to overcome or plane just rented schedules, like having young children and things like that. So anyway, I loved it. It’s very inspiring.

Elsie: Yeah, it was super inspiring. I think it was a unconfined perspective maker for me to read all the stories that happened really not that long ago. Not that long surpassing we were born. One of my favorite moments in the TV show Mad Men, it was just so many moments where you realize how much things have reverted and the world has changed, is when I think it’s in maybe the Palm Springs episode when someone asked Don Draper if he’s tried Mexican food, and he says, No. I just loved that considering it’s so nonflexible to imagine an America without Mexican food, Chinese food, Italian food, sushi, you know, every single kind. The way that we eat is so diverse. Something that I unchangingly realize when we’re traveling in other countries, is that I think it’s unique well-nigh America that we think we have to have a variegated style of supplies every single day or for every single meal. In other countries, if you go to China, you could spend two whole weeks only eating Chinese supplies for breakfast, lunch and dinner, and never really finger like there’s an opportunity or a need to have other foods or workshop out from there. So I think that the United States is really interesting in that way. It’s moreover interesting to think that this was increasingly like in our grandparents generation, it wasn’t that long ago that all of this stuff was trademark new. People were trying all of these types of foods and recipes and cooking at home for the first time and then you know, by our generation it’s just how we were raised and so normal to us and like a thing. People unchangingly say to us, Chinese supplies in America isn’t really Chinese food, and were like, well, how do you know considering you haven’t plane been to China. Most people don’t know, that’s just like a thing that we say, or a thing that we’re sort of taught. I think it’s very interesting to learn it from the source. Yeah, that was very illuminating. Flipside thing that we thought was so tomfool well-nigh this typesetting is that it’s basically a resource for finding so many wondrous vintage cookbooks. If you want to collect vintage cookbooks that have historical significance for the first Italian cookbook, the first Chinese cookbook, this is such a good resource. Go to town with a highlighter and find all these books. Emma said she once started ordering her collection, I just love that.

Emma: Some of them are still in print so you can get them new, but many of them are out of print, expressly for some of the authors who’ve written multiple books. Some of their early ones are no longer in print. So anyway, you can still find them though. I found many of them on eBay but other places that sell used books, you could probably find them too. Many of the cookbooks don’t have photographs. If you’re used to cookbooks, where every single recipe has a photograph, I get it, that’s what I’m used to as well. These are older, some of them have illustrations and some of them are just increasingly well-nigh the descriptions. That’s flipside thing I wanted to mention that I loved well-nigh this book, it’s not only inspiring and it was really tomfool to hear all these women’s stories and see how they reverted America but also, I just love reading or listening to descriptions of food. I really do. And I thought the tragedian did such a unconfined job of talking through some of the recipes that the women we’re known for, describing the way it smelled, or the texture of the rice, or just variegated things like that. That’s unchangingly one of my favorite things, whether it’s fiction or nonfiction. I just love descriptions of food. It’s just fun and it makes me excited to cook.

Elsie: Yeah, it was a very fun read. I think I want to order, first I want to start with the Chinese cookbooks and I really want to try the Italian cookbooks moreover and maybe the French cookbooks. There’s moreover a little bit of a Julia Child crossover story in here, which is really interesting considering if you were to ask me surpassing I read this book, what’s a vintage cookbook that’s French? I would only know the Julia Child typesetting so that was tomfool to get other references that we can order. I think that will be really exciting.

Emma: Yeah, it was fun to read that interlude. I think the tragedian felt it needed to be in there considering she was such a large icon in American cooking. I think a lot of the women in this typesetting kind of would get compared to her plane though that doesn’t unchangingly make sense. I think the tragedian plane mentioned this at one point, and I thought it was a unconfined thing to point out, that a lot of times, I think he said the patriarchy likes to kind of compare women to each other and it’s a way that sometimes we tear each other lanugo when really we should be towers each other up in our careers, no matter our backgrounds or differences. I think it’s interesting to see how the world would compare some women to Julia Child when it doesn’t plane make much sense to do that.

Elsie: Yeah, definitely not. I moreover thought the translation process was really interesting. So sometimes they were trying to find a substitute ingredient that was tropical enough, that you could find at an American grocery store during the 40s, or the 50s, or the 60s. That was all really interesting too. Jeremy is obsessed with this Chinese cooking YouTube channel. It’s like his main personality trait is this YouTube channel. They unchangingly show reviews of like what can you find that’s tropical enough? And that is something that you have to do. And yeah, that looks really, really challenging. Then obviously, just the language windbreak part of it. I thought it was an wondrous book. Definitely, if you’re interested in learning increasingly well-nigh the history of cooking in the US, I think that this is a unconfined typesetting to read.

Emma: Yes, for sure.

Elsie: Okay, thanks so much for listening. If you want to send me a birthday souvenir this week, it is my birthday week and I am unsuspicious five star reviews for our podcast, and moreover five star reviews on our recipes on A Trappy Mess. A lot of people don’t plane know you can leave star reviews on A Trappy Mess. So if you’ve overly tried one of our recipes, and enjoyed it, we would love to see a scuttlebutt from you. It would midpoint a lot and they would make me have a happier birthday. I’m joking, I’m joking. Yeah, I love you all. We’ll be when next week with our holiday tradition special. Bye.