It’s not what you think. No food predictions here…(I hate those…can we just all agree that those are pointless and boring.) On today’s show I look back on last year and then look forward into 2023 and then I hurt my neck so I decide to just hang out right here..in the world of Effin B Radio..right now. Follow your dreams people, unless you’re like me and only have nightmares about having it out with everyone you’ve ever worked with, in which case I recommend following your day dreams or lucid dreams only. Happy New Year. Thank you for hanging on for nearly 7 years. I can’t wait to see what this year brings.
There’s a bunch of fun holiday markets and shows and other shit happening in Charleston this month! I talk about a few and manage to resurrect my holiday spirit. By the end of the episode I’m even mildly excited about December in spite of myself.
Then, I take way too long to go over all the different snacks I’ll be making on Christmas Eve and caution you against humiliating your guests by making, ridiculous, impossible-to-eat, sloppy, giant, stupid canapés.
“a small French passed hors d’oeuvre. AKA one-biters.” (I made this definition up. but it’s accurate.)
However, if your goal is to humiliate your guests…I provide a few good examples of just how to do that. Whatever you’re into, there’s something for everyone. Bah H—appy Holidays…. 😒
I talk about 3 pumpkin adjacent things I want to make this weekend…one of them being Daniel Boulud’s STUFFED CHEESE PUMPKIN. 🎃
I get a new sweatsuit and make an extraordinarily satisfying skillet granola. PLUS, I’m so excited to be speaking at Creative Mornings on September 30th!!
Claim tickets by clicking: HERE
I share an update about the art show being rescheduled!! PLUS, why I’m currently obsessed with Rancho Lewis, the Italian cookie I’m dunking into coffee this long weekend and moreeee…
I get an unexpected note from a friend’s mom and tease out an exciting and whacky PARTY happening..*whispers* at my house…this October.
Lindsay tries to figure out how to cook while “primitive camping”.
I finally muster up the energy to record an episode in 2021. My old pal Joe Nierstedt and my new pal Kev Nierstedt come on the show to discuss their pop-up KATSUBŌ (which I am currently obsessed with. I have nearly perfect attendance!) We talk what makes a ramen broth different from a tradtional stock and how they decided on their John’s Island Hot Chicken concept, Kinfolk. Joe and I are old friends from the NYC days of yore and we touch on why working in restaurants (even fancy ones!) doesn’t actually prepare you for running you own business, like, at all..
Here’s what I order at KATSUBŌ:
Shoyu (Chicken) Ramen add Kimchi and a seasoned egg, Hot Chicken Katsu ( I LOVE CHICKEN OK?) + a coke.
Lindsay has a record breaking ear infection and takes Nyquil ( the RECOMMENDED DOSE..relax) seconds before recording this very brief episode about why you should always experiment in the kitchen.