Pełna transkrypcja odcinka Outside Food

traditions. 00:04:24.639 --> 00:04:30.160 I was also like, I wanted to be sort of transportable and something that like kids will like and all this other stuff. 00:04:30.319 --> 00:04:36.079 So eventually I literally settled on, I was like, I'll go to Caputo's and I'll buy some lardbread. 00:04:36.240 --> 00:04:47.519 And that will be like our cultural, our cultural experience for, and I think all the other parents were like, who is this weirdo who is bringing this lard bread? 00:04:47.839 --> 00:04:47.920 Really? 00:04:48.480 --> 00:05:01.279 They like went around the circle, and again, everyone's like talking about like you know, their grandparents and all this stuff, and I'm like, Well, I I was like, the kids are second generation Brooklyn born, and this is like I tried to really spin it, and I was like, this is our culture. 00:05:01.600 --> 00:05:03.439 This is yeah, you're not you're not Italian. 00:05:03.759 --> 00:05:04.879 I'm not Italian, okay. 00:05:05.040 --> 00:05:13.040 Um, but I was like, I was like, but it's a Brooklyn institution, and and so it makes sense to me. 00:05:13.360 --> 00:05:18.079 It made sense to me too, and everyone really liked the lard bread, so that was a treat. 00:05:18.560 --> 00:05:19.759 That's such a bummer, man. 00:05:20.000 --> 00:05:29.839 And for 124 years, 100 yeah, 124 years, and you spent your whole I've spent like 20, almost 25 years in New York and Brooklyn. 00:05:30.079 --> 00:05:40.959 And I'm just constantly remarking on like you just can't ever get too comfortable with anything because it's just a constant change and it's the I don't know, the redefining of neighborhoods. 00:05:41.040 --> 00:05:46.480 It's it's just been such a fiction it's such a a strong part of my experience of living here. 00:05:46.639 --> 00:05:54.160 But yeah, it must feel different for you like growing up with some, you know, something like that that really was around. 00:05:54.639 --> 00:05:56.480 Yeah, it does feel that way. 00:05:56.639 --> 00:06:01.199 I mean, it's especially, you know, there's a few places in Brooklyn. 00:06:01.279 --> 00:06:15.839 There's like Paisan Los Paisanos, which is like the butcher on Smash Street, there's Sahatis on Atlantic Avenue, like and and maybe Capudos, and there's another bakery like college bakery where people used to get like cupcakes, you know, for your birthday party. 00:06:16.000 --> 00:06:29.680 And it used to just that used to be the neighborhood, you know, that used to be where people would get their meat or get their spices or get their, you know, so it you used to shop like that in Brooklyn, at least in this part of Brooklyn. 00:06:29.920 --> 00:06:32.079 And that's just obviously disappearing. 00:06:32.240 --> 00:06:34.160 So it's so sad somewhere. 00:06:34.560 --> 00:06:34.800 I know. 00:06:35.120 --> 00:06:36.560 And just close so suddenly too. 00:06:36.639 --> 00:06:43.120 They were just like open and then closed with a sign on the door and like no notice, no chance to

No notice. 00:06:43.279 --> 00:06:48.480 I mean, literally I know I saw the sign, it was literally like we're turning the ovens off, and that's that. 00:06:48.639 --> 00:06:49.920 I haven't even told the kids yet. 00:06:50.000 --> 00:06:51.439 I'm actually sort of scared too. 00:06:52.079 --> 00:07:02.720 Because they're in fact, just the other day they were like, We should walk over and get some lard bread, because it is like kind of a long walk for them, but it's like the greatest incentive for them to walk for a long walk, yeah. 00:07:02.879 --> 00:07:03.279 Yeah. 00:07:03.839 --> 00:07:06.319 Uh gosh, I would I don't know what to even say about that. 00:07:06.399 --> 00:07:07.199 It's such a bummer. 00:07:07.439 --> 00:07:08.480 Yeah, such a bummer. 00:07:08.879 --> 00:07:11.439 But that 124 years, that's amazing. 00:07:11.759 --> 00:07:14.160 I mean on the one hand, it's like what a streak. 00:07:14.720 --> 00:07:15.439 Totally. 00:07:15.680 --> 00:07:23.439 And yeah, and I guess, you know, who knows what their story was and if maybe people didn't want to keep it going or I don't know. 00:07:23.680 --> 00:07:26.720 But it's gotta be a really exhausting line of work, that's for sure. 00:07:27.279 --> 00:07:27.680 Completely. 00:07:27.839 --> 00:07:41.040 And then to that transition from that must have been very gradual from like being this staple of people, you know, like every day you go get or every day or two you go get your bread, and then to becoming this sort of like specialty. 00:07:41.439 --> 00:07:43.120 Specialty landmarkey. 00:07:43.519 --> 00:07:52.000 This is you know, where people are maybe making a pilgrimage every couple months or something rather than that must be a really hard thing to to weather. 00:07:52.480 --> 00:07:54.160 Especially something so perishable. 00:07:54.399 --> 00:07:58.720 Like if you don't sell out your bread, then you've just wasted all this time. 00:07:59.040 --> 00:07:59.199 I know. 00:07:59.439 --> 00:08:02.879 Oh, I don't know how bakery in that sense I really do not know how how bakeries do it. 00:08:04.000 --> 00:08:11.680 I mean, I guess I hope that by four o'clock they're just cleared out, like they've just figured that out, but it seems kind of impossible to have a lot of things. 00:08:11.839 --> 00:08:13.519 I mean, how can you yeah, exactly. 00:08:13.759 --> 00:08:19.680 Anyway, picnics and maybe the segue here is that lard bread would be a great thing to add to a picnic basket. 00:08:20.000 --> 00:08:21.199 That's totally the segue. 00:08:21.360 --> 00:08:23.759 I mean, it's basically like a complete meal. 00:08:24.079 --> 00:08:30.399 I mean, it's not a nutritious meal, but it's a meal that will definitely fill you up and you will not have to eat anything for a long time. 00:08:30.560 --> 00:08:32.879 At least in my my experience. 00:08:33.279 --> 00:08:38.320 Like going there and buying a loaf and being like, this is gonna be great, and then me and the kids just like finish it before we get

home. 00:08:38.399 --> 00:08:39.759 Then we're all like, ooh. 00:08:41.039 --> 00:08:41.600 Instead. 00:08:41.759 --> 00:08:44.000 But uh yeah, perfect picnic food. 00:08:44.159 --> 00:08:47.120 Um Do you bring if have you brought that on picnics before? 00:08:47.360 --> 00:08:47.600 Definitely. 00:08:47.919 --> 00:08:51.039 And do you bring like a serrated knife and have a little cutting board and stuff? 00:08:51.120 --> 00:08:55.360 Or what what's they just tear off hunks of it like a savage, yeah. 00:08:56.960 --> 00:09:04.720 I do feel like for picnic food the utensils are what I often like either overthink or underthink. 00:09:04.879 --> 00:09:05.120 Yes. 00:09:05.360 --> 00:09:11.919 You know, because like bread is one of those you know, I guess ripping off a baguette is pretty nice, but sometimes you want to like make clean slices. 00:09:12.320 --> 00:09:13.039 Sometimes you do. 00:09:13.200 --> 00:09:19.360 Sometimes I feel like I'm overly ambitious about like what sort of how involved the picnic is gonna be. 00:09:19.600 --> 00:09:22.879 Where I'm like, do we really want to have silverware? 00:09:23.200 --> 00:09:26.799 And do we well want to like eat out of the same dish, sort of like a trough? 00:09:27.200 --> 00:09:35.919 You know, like do we then need like separate plates and do we need like because I don't I mean I we actually do probably have a picnic set in our basement. 00:09:36.000 --> 00:09:43.440 I think I think my dad gave me an old one of his, but but I never want to like have a big like then you're just packing up a bunch of dirty dishes and stuff. 00:09:43.759 --> 00:09:51.840 I don't go on a lot of like picnic picnics, but I do pack food for like hikes or pack food for the beach or pack food for the car trip or something like that. 00:09:52.080 --> 00:09:52.240 Yeah. 00:09:52.399 --> 00:10:05.200 And my strategy is always to have like things portioned out, so it's like pasta salads in like a deli container so that you just kind of pass them around and if you have a fork, you just eat straight out of the vessel. 00:10:05.600 --> 00:10:07.519 Ah, so everyone's sharing the vessels. 00:10:07.840 --> 00:10:09.279 No, everybody has their own vessel. 00:10:09.600 --> 00:10:11.200 Oh, Lucas, this is so you. 00:10:11.360 --> 00:10:13.120 This sounds so delightful. 00:10:14.879 --> 00:10:18.080 I don't want to share vessels like when there's sand involved and stuff like that. 00:10:18.320 --> 00:10:19.039 I know, I know. 00:10:19.200 --> 00:10:22.639 And there's something it does get really funky to share a vessel. 00:10:22.879 --> 00:10:30.720 I feel like I end up doing that with like Tom and the kids, and it's like even with Tom and the kids who I like feel like we're basically all just like one organism anyway. 00:10:30.799 --> 00:10:32.799 I'm like, it's still kind of gross. 00:10:33.600 --> 00:10:39.120 Well, and especially I mean, one of my favorite things to make for the picnic is this I call it beach linguini. 00:10:39.200

--> 00:10:39.279 Oh. 00:10:39.679 --> 00:10:53.039 And it's like a raw, you sort of you know, salt tomatoes and zucchini, and turns it turns into and then um a bunch of olive oil and some garlic, and sort of one of like those no-cooked type tomato sauces. 00:10:53.360 --> 00:10:58.720 And then you've drawn, you know, the zucchini releases the liquid, and so it becomes kind of like saucy. 00:10:58.960 --> 00:11:01.039 Oh, and then you stir in linguini. 00:11:01.200 --> 00:11:01.519 Yeah. 00:11:01.679 --> 00:11:04.879 And I just don't want to share long noodles ever. 00:11:05.200 --> 00:11:06.240 You don't want to share long noodles. 00:11:08.080 --> 00:11:10.559 Not even with a love a romantic interest. 00:11:10.799 --> 00:11:11.440 Yeah. 00:11:12.879 --> 00:11:15.440 No, I don't want to share long noodles with them either. 00:11:15.600 --> 00:11:17.279 Yeah, that's that sounds great. 00:11:17.360 --> 00:11:18.639 I've never put zucchini in it. 00:11:18.720 --> 00:11:22.720 I make that like all the time in the summer, but um, you just grade in like raw zucchini. 00:11:22.960 --> 00:11:31.440 Yeah, yeah, it's grated and you know, as long as there's enough salt in there, so it kind of takes away that raw edge and gives a saucy quality, yeah. 00:11:31.759 --> 00:11:33.200 Yeah, oh that's a good addition. 00:11:33.360 --> 00:11:36.559 And it's one of those dishes that does really improve with time. 00:11:36.720 --> 00:11:45.279 I mean, maybe in that like the tomatoes really need that salting time to really turn into sort the sauce. 00:11:45.679 --> 00:11:45.919 Yeah. 00:11:46.080 --> 00:11:55.440 And it's also nice something like that, where I feel like if I don't eat that sort of thing for dinner very often because I'm obnoxious about like protein and stuff. 00:11:55.759 --> 00:11:59.919 But when you're on the beach or when you're outside, it's just it I it's like hydration. 00:12:00.080 --> 00:12:00.799 And oh yeah. 00:12:01.039 --> 00:12:06.799 So those juicy summer vegetables, and like, oh my god, this is just like some kind of edible smoothie or something. 00:12:07.120 --> 00:12:19.120 Yeah, I was thinking about um one thing I always am bringing because I have them around so much, is just like marinated beans, and that always ends up being like a quirk container of marinated beans that you're just like passing around with like. 00:12:19.519 --> 00:12:21.200 Can you take me through the marinated beans? 00:12:21.279 --> 00:12:23.679 You've mentioned this a few times, and I'm very curious about it. 00:12:24.159 --> 00:12:25.840 They are cooked. 00:12:26.080 --> 00:12:29.120 Usually I'll cook like whatever white bean I have in the pressure cooker. 00:12:29.200 --> 00:12:36.559 So they could be like small white beans or cantalinis or um great northern beans, anything along those lines. 00:12:36.720 --> 00:12:38.000 You can do it with chickpeas too. 00:12:38.240 --> 00:12:41.120 The kids aren't as quite quite as excited about chickpeas. 00:12:41.440 --> 00:12:55.440 And then I just chop up a bunch of celery, um chop up some scallions, zest a lemon or two, um, squeeze in maybe the juice of one lemon and lots of olive oil and salt and pepper. 00:12:55.600 --> 00:12:56.720 I mean it's pretty straightforward. 00:12:56.799 --> 00:13:03.279 If I have some herbs around, some parsley, some chives, some dill, kind of anything would be great in there. 00:13:03.440 --> 00:13:10.240 But at its most basic celery, scallions, lots of olive oil, salt, and lemon zest and lemon juice. 00:13:10.639 --> 00:13:13.360 Is it enough olive oil that the beans are submerged in it? 00:13:13.519 --> 00:13:15.039 Or is it a little bit more like coated? 00:13:15.600 --> 00:13:17.919 It's more like coated, it's more like a sort of dressing. 00:13:18.240 --> 00:13:23.360 But yeah, but they're but there's definitely enough olive oil in there that they're kind of glossy. 00:13:23.600 --> 00:13:25.039 They're not like dry. 00:13:25.279 --> 00:13:29.279 And it is it's great because it's great for picnics because it's great at room temperature. 00:13:29.440 --> 00:13:31.919 Um has flavor improves as a slightly. 00:13:32.159 --> 00:13:36.399 Flavor definitely improves and um Yeah. 00:13:36.559 --> 00:13:41.919 And it adds a little protein if you're having a bunch of like, you know, sandwiches or pasta or whatever. 00:13:42.159 --> 00:13:44.000 Um, but that's a great one to have. 00:13:44.159 --> 00:13:51.200 And it's you know, you're right, packing it into individual, like little I mean, Lord knows we all have enough Tupperware as discussed. 00:13:51.360 --> 00:13:53.039 Um, there'll be a great use for it. 00:13:53.200 --> 00:13:55.759 Just be like, oh yeah, everyone gets their own little serving. 00:13:56.080 --> 00:14:00.399 I'm often the person who to like goes sort of above and beyond in terms of the food packing. 00:14:00.960 --> 00:14:05.600 Um and when you just like open up your cooler and like, this is for you, this is for you. 00:14:08.960 --> 00:14:09.440 Yeah. 00:14:09.679 --> 00:14:10.320 Oh yeah. 00:14:10.480 --> 00:14:11.440 That would be a great way. 00:14:11.600 --> 00:14:16.080 I bet I could convince the kids to eat different things if I was like, here's your special container. 00:14:17.039 --> 00:14:17.360 Yeah. 00:14:17.519 --> 00:14:19.440 Um that's a good idea that's a good idea. 00:14:19.840 --> 00:14:20.080 Yeah. 00:14:20.159 --> 00:14:25.840 The other thing I love to make similar to that is like a big slab sandwich, like a facaccia slab sandwich. 00:14:26.159 --> 00:14:26.639 Yes. 00:14:26.960 --> 00:14:31.919 Where you like, you know, you like layer in whatever and then cut them into big squares, and it's like, this is for you. 00:14:32.080 --> 00:14:32.639 This is for you. 00:14:32.879 --> 00:14:34.399 And they're wrapped up in parchment. 00:14:34.879 --> 00:14:42.080 You know, it's the sort of thing that you can spend a lot of money on buying it from a sandwich shop or a bakery or something, and pretty

easy to make at home. 00:14:42.320 --> 00:14:44.720 Oh yeah, and m often much yummier. 00:14:44.879 --> 00:14:51.440 Sandwiches are so good for that, especially like again, like an Italian sandwich that really like marinates as it sits. 00:14:51.679 --> 00:14:58.159 You know, if you have like with like olive salad or jardinera or something along those lines. 00:14:58.879 --> 00:14:59.840 What's the tuna one? 00:15:00.159 --> 00:15:01.440 Penier. 00:15:02.000 --> 00:15:03.679 Uh Pen Bagnet. 00:15:04.320 --> 00:15:05.200 Yes, bannier, yes. 00:15:05.440 --> 00:15:06.080 Yeah, yeah. 00:15:06.320 --> 00:15:09.519 That's a delicious one that I don't make that often, but I should. 00:15:09.840 --> 00:15:10.720 No, I don't either. 00:15:10.879 --> 00:15:22.000 There's one that I like to make where you um basically I haven't done this in a while, but you take like a butternut squash and ri cut it into like slabs. 00:15:22.159 --> 00:15:26.320 So it's sort of like uh, you know, when you make like a cauliflower steak or something. 00:15:26.879 --> 00:15:27.519 Yeah, exactly. 00:15:27.840 --> 00:15:30.399 But like, you know, three-quarters of an inch thick or so. 00:15:30.639 --> 00:15:48.320 And then marinate it in like a really citrusy, I do like the throw some like goat churchang in there or chili paste or something, and a bunch of olive oil and salt and some citrus, and then put that into you can sort of Tetris it onto a facaca, like a split facaccia. 00:15:48.879 --> 00:15:56.240 And then a bunch of like arugula and maybe some goat cheese or feta and then just seal it shut and then cut it into big wedges. 00:15:56.639 --> 00:15:58.000 It's really amazing. 00:15:58.240 --> 00:16:02.639 I bet your marinated beans would be good that way too, inside inside a sandwich. 00:16:02.799 --> 00:16:04.399 Yeah, that's a great idea. 00:16:04.720 --> 00:16:16.639 I love the idea of having like a roasted I mean, I know like eggplant and peppers and stuff are sort of more classic, but like having, yeah, big hunk of butternut squash to add a little heft to like a sandwich. 00:16:17.120 --> 00:16:19.279 That was well that was where the that's the thinking. 00:16:19.360 --> 00:16:22.159 It's like something that you can really like sink your teeth into. 00:16:22.720 --> 00:16:27.679 You just like bake them or something, it roasts these sort of s planks of it and then you marinate it after. 00:16:27.919 --> 00:16:30.639 Yeah, exactly, and then let it sit cooked in the marinade. 00:16:30.799 --> 00:16:39.600 And you don't have to I mean you can sort of take it to caramelized territory, but it doesn't need to be necessarily because it just absorbs so much flavor from the marinade. 00:16:39.840 --> 00:16:40.000 Right. 00:16:40.080 --> 00:16:42.399 And there's plenty of other texture coming from other places. 00:16:42.639 --> 00:16:43.120 Yeah, exactly. 00:16:45.519 --> 00:16:45.840 Yeah. 00:16:46.080 --> 00:16:46.480 Interesting. 00:16:47.519 --> 00:16:47.919 Sounds great. 00:16:48.240 --> 00:16:48.879 It was great. 00:16:49.360 --> 00:16:54.879 Those same flavors are also really good in like a pasta salad or an orzo salad. 00:16:55.279 --> 00:17:00.240 It brings up the whole like how do you package it scenario. 00:17:00.399 --> 00:17:12.799 But I think um but those those I mean I love like an orzo salad with like roasted tomatoes and little, you know, cut-up mozzarella and oh yeah, olives. 00:17:13.119 --> 00:17:14.240 Do you ever yeah, olives? 00:17:14.720 --> 00:17:15.359 Something briny. 00:17:15.759 --> 00:17:16.000 Yeah. 00:17:16.160 --> 00:17:20.000 Do you ever make um salad dressing out of jardinero brine? 00:17:20.480 --> 00:17:24.720 No, but I were we talking about this or was somebody else did I read this somewhere recently? 00:17:25.039 --> 00:17:32.000 Yes, someone um uh someone wrote in a note to us and I'm trying to think about who it was. 00:17:32.319 --> 00:17:33.599 Oh, was this Becky? 00:17:33.759 --> 00:17:34.960 Yeah, maybe it was. 00:17:35.200 --> 00:17:37.279 She was talking about pepperoncini brine. 00:17:37.440 --> 00:17:42.400 Yes, same same concept, which also same thing makes a delicious salad dressing. 00:17:42.799 --> 00:18:09.759 Um but yeah, if you just like use that as sort of the vinegar component and add, you know, olive oil basically and some it's fun to add like some fennel extra fennel seeds and some, you know, um maybe some like herbs if you feel like it, but just having that like bright, briny, little bit spicy flavor that really then coats everything is is a real treat for like pasta or orzo or maybe. 00:18:13.920 --> 00:18:14.160 Totally. 00:18:14.319 --> 00:18:14.720 I love that. 00:18:14.880 --> 00:18:15.039 Yeah. 00:18:15.119 --> 00:18:17.680 Well it's yeah, great in marinades and stuff too, obviously. 00:18:17.759 --> 00:18:20.400 But I'm also yeah, like a sun-dried tomato. 00:18:20.559 --> 00:18:24.880 I feel like sun-dried tomatoes get such a weird rap these days, but I'm they're making a comeback. 00:18:25.119 --> 00:18:26.400 All the 90s stuff is coming back. 00:18:26.720 --> 00:18:27.759 Yeah, it's true. 00:18:28.960 --> 00:18:29.920 Hideous genes. 00:18:30.319 --> 00:18:32.000 You know that that marry me chicken. 00:18:32.319 --> 00:18:32.880 Oh, right, yes. 00:18:33.359 --> 00:18:36.720 That's like that is blown up in the past, it's probably like five years now. 00:18:36.880 --> 00:18:40.400 But um, I know, and the extensions of it have gotten almost absurd. 00:18:40.640 --> 00:18:43.680 Where it's like Mary May Brussels sprouts, and I'm like, hmm. 00:18:44.240 --> 00:18:44.559 I don't know. 00:18:44.720 --> 00:18:45.119 I don't think so. 00:18:45.920 --> 00:18:49.279 I don't think anybody's gonna accept a wedding proposal on basis. 00:18:51.440 --> 00:19:05.200 Um so when I think of picnics, my mind still goes to like COVID times of when the only way you'd ever get to socialize is going out to some frigid park and sitting on a blanket and then like pretending

that you're enjoying yourself. 00:19:05.440 --> 00:19:05.759 Right. 00:19:06.000 --> 00:19:12.559 Um so I I think my just as a survival tactic or something, I'm going to the beach. 00:19:13.039 --> 00:19:17.200 But the other thing I like to bring to the beach is um cold soups. 00:19:17.359 --> 00:19:18.000 Do you ever do that? 00:19:18.319 --> 00:19:22.960 Make like a gazpacho or one of those cold um cucumber soups. 00:19:23.680 --> 00:19:25.039 There's that's so nice. 00:19:25.519 --> 00:19:26.400 Well so hydrating. 00:19:26.640 --> 00:19:28.640 It's all the hydr- yeah, I th I that's what it is. 00:19:28.720 --> 00:19:29.599 It's like in the heat. 00:19:29.680 --> 00:19:34.400 I just I'm thinking like, what are all the fun ways that we can stay hydrated while we're outside? 00:19:34.720 --> 00:19:35.119 Yeah. 00:19:35.359 --> 00:19:48.319 And I bet like given all those, I don't know how you package it, but given all those like um I don't know if you guys have like a plethora of those um those like vacuum bottles that keep things cold. 00:19:48.799 --> 00:19:50.160 Oh yeah, the thermoses. 00:19:50.400 --> 00:19:54.400 Yeah, like a thermos, it would be so easy to like put something in there and be like, and it will stay cold. 00:19:54.720 --> 00:19:54.799 Yeah. 00:19:56.240 --> 00:19:58.079 I'm putting them in the little deli containers. 00:19:58.240 --> 00:20:02.720 Oh, which everybody has a little stack of deli containers when they come to the beach with me. 00:20:02.880 --> 00:20:05.279 You don't even need a spoon or anything, you just kind of drink it. 00:20:05.599 --> 00:20:10.319 If like the kids and I are going on some little excursion or whatever, I'm like usually packing lunch for us. 00:20:10.480 --> 00:20:19.119 Sometimes we'll just like if we've got like nothing else to do and the kids don't have school, we'll go take the ferry like a few stops and then make our way home. 00:20:19.200 --> 00:20:20.640 It's like kill some time. 00:20:20.960 --> 00:20:22.720 Um, but it was really fun. 00:20:22.880 --> 00:20:29.599 Recently we made some summer rolls and um that was a really fun thing to bring. 00:20:29.839 --> 00:20:35.359 Um because it felt really like like different and exciting. 00:20:35.519 --> 00:20:40.160 It wasn't just like a sandwich, and it was fun to have like a little thing of sauce and stuff. 00:20:40.240 --> 00:20:46.640 It was in retrospect like a little complicated to it's the only thing I always forget about the ferry is that it's actually like incredibly fast. 00:20:46.880 --> 00:20:55.359 So you think you're gonna like really have like some leisure time and we're all like, oh, we're gonna have this delightful lunch on the roof of the ferry, and then I'm like, we've got 10 minutes. 00:20:58.000 --> 00:21:00.079 As we're like barreling down the East River. 00:21:00.240 --> 00:21:02.960 But that was actually that was a really, a really fun one. 00:21:03.680 --> 00:21:04.640 That's a great idea. 00:21:04.799 --> 00:21:05.440

Yeah, yeah. 00:21:05.839 --> 00:21:22.880 I'm remembering too, I maybe one of the reasons, sorry to go back to my comment about COVID and picnics, is that Vincent and I got married in 2020 and we had a wedding party months later in uh Prospect Park, which is like the big park in in Brooklyn. 00:21:23.039 --> 00:21:41.440 Um, and I made all these little snack boxes, and it was still the time when everybody brought their own blanket and spaced them out six feet, and I wanted there to be food and something, and so I was like, how do we do this without you know getting worried about having to make close contact or like sharing food or anything? 00:21:41.599 --> 00:21:54.559 So everybody got I made a snack box for them with a little two little dips and a little piece of my focaccia, and then there's a little salad and then a little dessert and um That's so special. 00:21:54.799 --> 00:21:56.559 And it was really nice actually, yeah. 00:21:57.200 --> 00:21:59.680 And that's you know, obviously that draws on my uh 00:22:00.480 --> 00:22:05.440 Proclivity for packaging food in the such a like special little thing. 00:22:05.519 --> 00:22:13.759 And also, yeah, to like come and celebrate and feel like you're all sharing an experience, even if you're not like all sharing the same spoon, luckily. 00:22:14.079 --> 00:22:14.480 Yeah. 00:22:14.720 --> 00:22:15.119 Yeah. 00:22:15.279 --> 00:22:16.160 That's really cool. 00:22:16.559 --> 00:22:19.039 Yeah, it's kind of a that is like a pretty standout picnic. 00:22:19.279 --> 00:22:36.640 You know, when you get like a little dressing on the side, if you do take out like it was a bunch of these little maybe they're bigger than that, but small containers like that, and we spent a whole day like with our little plastic gloves on and our masks, like diving up I made this like feta walnut dip and a little mushroom pate and like scooping them into the containers. 00:22:36.880 --> 00:22:37.519 Oh, that's so sweet. 00:22:37.920 --> 00:22:41.359 Wrapping up the the bread in a little parchment square and stuff. 00:22:41.759 --> 00:22:42.720 That's so sweet. 00:22:42.960 --> 00:22:43.200 Gosh. 00:22:43.519 --> 00:22:44.240 Yeah, it was fun. 00:22:44.400 --> 00:22:44.880 Yeah. 00:22:45.119 --> 00:22:46.559 That's really how many people was it? 00:22:46.799 --> 00:22:48.880 I'm gonna say it must have been like eighty or something. 00:22:49.279 --> 00:22:53.519 It was pretty big for well, maybe it wasn't maybe it was more like fifty or sixty. 00:22:53.920 --> 00:22:58.799 It's so funny looking back on that now, it just feels like my brain I I don't know. 00:22:58.880 --> 00:23:12.720 I couldn't even tell you I know now, obviously it was like six years ago, but it doesn't it could be two, it could be twelve, it could be total uh cloud of yeah, of time warp. 00:23:12.960 --> 00:23:13.519 Yeah, exactly. 00:23:13.839 --> 00:23:14.720 Oh, that's really sweet. 00:23:14.960 --> 00:23:21.519 Uh yeah, in general, I don't feel like picnics are my strong suit, but if you lean into it a little bit more, you can make it kind of fun. 00:23:22.319 --> 00:23:27.359 Um like using those vacuum, those what are they called again? 00:23:28.240 --> 00:23:29.119 Yeah, thermoses. 00:23:29.519 --> 00:23:31.359 Using those thermoses for all sorts of stuff. 00:23:31.440 --> 00:23:33.279 Like, like you can put like wine in those. 00:23:33.440 --> 00:23:33.839 Oh yeah. 00:23:34.000 --> 00:23:41.279 Like, I mean, I guess this isn't like a news flash to anybody, but like it's great to like put some rose in one of those and be like, it's just cold. 00:23:41.440 --> 00:23:44.640 Or having a variety of dips is also always like a treat. 00:23:44.720 --> 00:23:49.039 Whether you go in like a sort of Middle Eastern, that's usually sort of the vibe I go in. 00:23:49.200 --> 00:23:58.240 Like some hummus and some Mahamara and some baba ganoosh, and you can bring like veggies to dip in them or pita chips or that kind of thing. 00:23:58.640 --> 00:23:59.279 Finger food. 00:23:59.599 --> 00:24:00.160 Finger food. 00:24:00.559 --> 00:24:02.640 It's like snacks for dinner, it's your book, basically. 00:24:02.960 --> 00:24:08.000 Like Tom and I spent a lot of time in London before we had kids, and we used to have these picnics. 00:24:08.079 --> 00:24:28.880 When I look back at pictures, I'm like, I can tell I did not have children then, like just by the spread that I've made, where it's literally like, you know, the delicious cheeses and the little, you know, thing of fig jam and the baguette and the you know, and then salamis, and then I'm like, and smoked salmon, and this, and fresh fruit. 00:24:28.960 --> 00:24:30.720 And you're just like, this is there are two people here. 00:24:30.880 --> 00:24:32.319 This is totally absurd. 00:24:32.720 --> 00:24:35.119 But it's so fun to go over the top. 00:24:35.279 --> 00:24:43.920 But bringing all that stuff and like really getting to spread it all out and like having the like joy be the like nibbling of it. 00:24:44.079 --> 00:24:51.839 Like, I think that's part of the fun of like a picnic is sometimes is that like you don't actually like sit down and necessarily like have a meal. 00:24:52.160 --> 00:24:57.119 It could be much more like you spread all this stuff out and you just sort of see what happens after a few hours. 00:24:57.440 --> 00:24:58.480 Yeah, you just graze. 00:24:58.640 --> 00:24:58.880 Yeah. 00:24:59.119 --> 00:25:02.319 And then every once in a while somebody's like, um, is anybody eating this anymore? 00:25:02.400 --> 00:25:03.759 I just want to get it out of the sun. 00:25:04.240 --> 00:25:05.200 Exactly. 00:25:07.119 --> 00:25:08.480 That's me, I know. 00:25:08.720 --> 00:25:12.720 Or like the bees come and then you're like, this is gotta pack all this up. 00:25:12.880 --> 00:25:28.720 But that's such a like luxurious time to get to spend with people where you just get to be like, all our needs are kind of taken care of, and you just get to

like sit around and like play some bananograms or you know, like have a sort of unscheduled moment. 00:25:28.799 --> 00:25:29.920 I think it's very pleasant. 00:25:30.240 --> 00:25:39.279 And I also find when you're outside, if you're at a picnic or if you're at the beach or you're camping or on a road trip or whatever, everything just kind of tastes better. 00:25:39.839 --> 00:25:49.279 You know, like the the store-bought, the grocery store's hummus, uh which I mean I I eat all the time anyway, but like somehow it tastes delicious when you're sitting there on the beach. 00:25:49.440 --> 00:25:56.000 The tostitos like scoops, chip like the chips that I wouldn't necessarily like serve if I was having people over for dinner. 00:25:56.160 --> 00:25:56.640 Yeah. 00:25:56.960 --> 00:26:06.160 Those are so great out on a picnic, like the jarred salsa that I also wouldn't put out necessarily if I would even have dinner party at home or even like eat it at home. 00:26:06.319 --> 00:26:10.960 But somehow when I'm sitting out on a blanket in the park or something, it's just delicious and fun. 00:26:11.279 --> 00:26:29.920 It makes me think of like when I one when I was a Boy Scout very, very briefly growing up, and my dad and I went on a um like a backpacking outing, and I had never been an um an oatmeal person before, but out in the middle of the Idaho wilderness when there wasn't really anything else to eat for breakfast. 00:26:30.079 --> 00:26:33.200 But instant oatmeal was such a revelation. 00:26:33.279 --> 00:26:35.759 I was like, God, this is delicious. 00:26:35.920 --> 00:26:39.200 I'd and I would never have eaten oatmeal if I was, you know, at home. 00:26:39.279 --> 00:26:41.519 And now obviously oatmeal is a huge part of my life. 00:26:41.839 --> 00:26:45.200 Well, yeah, that was really the beginning of like a whole new world for you. 00:26:46.319 --> 00:26:48.880 Oh man, well, what are you making for dinner tonight? 00:26:49.200 --> 00:26:51.279 Oh, I knew you were gonna ask that. 00:26:53.359 --> 00:26:57.200 I know as I'm saying it, I'm like, what am I making for dinner tonight? 00:26:57.680 --> 00:27:00.000 I was just I was telling you before we started recording. 00:27:00.079 --> 00:27:13.359 I'm I have like these two sort of big deadlines coming up and so much cooking to do before them that it's like it's a little bit overwhelming, and I haven't done the thing yet where I I usually this always happens. 00:27:13.440 --> 00:27:24.400 I get to this stage where I can feel like my heartbeat rising, and like I need to get a grip on this, and I need to get a and all I need to do is just like sit down, map it all out, make a plan. 00:27:24.640 --> 00:27:26.559 But I haven't done that yet. 00:27:26.799 --> 00:27:30.160 And um pre pre-plan is very stressful. 00:27:30.400 --> 00:27:30.799 Yes. 00:27:31.039 --> 00:27:50.000 Um one thing that I have been playing around with this week that's been really fun and good is um do you ever like eat tofu without like not the silken tofu, but like a firm tofu where you just boil it and then marinate it or throw some vegetables on there or something. 00:27:50.160 --> 00:27:50.720 Have you done that? 00:27:50.960 --> 00:27:56.319 I haven't, but I've been reading about it lately and I'm kind of curious because I guess it kind of tightens it up a little bit. 00:27:56.640 --> 00:27:56.799 Yeah. 00:27:57.519 --> 00:27:58.640 It's well perfectly. 00:28:02.640 --> 00:28:02.880 Yeah. 00:28:03.279 --> 00:28:04.640 There's a science term for it. 00:28:04.880 --> 00:28:05.440 Yeah. 00:28:05.759 --> 00:28:06.799 But um, it does something like that. 00:28:08.480 --> 00:28:09.359 That's what I was thinking. 00:28:09.519 --> 00:28:14.640 That was the word I was thinking, but I'm like, that's I'm not even gonna say it because it's probably so far off. 00:28:14.880 --> 00:28:16.559 That is the word that I was thinking. 00:28:17.039 --> 00:28:18.240 Not a science podcast. 00:28:18.559 --> 00:28:19.519 Yeah, this is not a science. 00:28:19.839 --> 00:28:22.319 Do not come to us for that kind of information. 00:28:22.640 --> 00:28:28.400 Um but it does, it changes the texture and it makes it like kind of bouncy. 00:28:28.640 --> 00:28:31.599 Well, it's not firm, but it's just like no longer is crumbly. 00:28:32.000 --> 00:28:32.400 Interesting. 00:28:32.640 --> 00:28:33.359 And it's really good. 00:28:33.440 --> 00:28:47.599 And I did this last night where I like blanched the tofu in salt water along with a bunch of other, and I sort of like stood there and blanched a few different vegetables and then put them together and drizzled a dressing over the top, and it was all and then shocked them so that it was cold. 00:28:48.000 --> 00:28:49.920 Um and then drizzled a dressing on top. 00:28:50.160 --> 00:28:55.519 It was really good, and it felt like a really nice, like fresh, springy, summery type of thing to eat. 00:28:55.599 --> 00:28:57.200 So I might do something like that tonight for dinner. 00:28:57.519 --> 00:28:58.160 That sounds great. 00:28:58.319 --> 00:29:05.119 Well, especially if um also sounds so easy if it's like a one pot of boiling water and you're just like spidering stuff in and out. 00:29:05.440 --> 00:29:06.079 Yeah, exactly. 00:29:06.559 --> 00:29:07.680 Make a yummy sauce. 00:29:07.920 --> 00:29:09.359 Yeah, that's kind of that's the vision. 00:29:09.599 --> 00:29:09.920 Yeah. 00:29:10.160 --> 00:29:10.400 Huh. 00:29:10.559 --> 00:29:12.559 Did you have any like noodles or rice or anything? 00:29:12.880 --> 00:29:15.039 Just kind of um I didn't. 00:29:15.359 --> 00:29:20.640 Just because I had so many different vegetables, it was um yeah, it was good. 00:29:20.720 --> 00:29:21.599 What are what are you thinking? 00:29:21.920 --> 00:29:24.559 Uh we have some leftovers. 00:29:24.720 --> 00:29:26.079 I made some salmon last night. 00:29:26.559 --> 00:29:28.480 Oh, how do you cook it in like in the oven? 00:29:28.799 --> 00:29:30.640 I broiled it

last time. 00:29:31.039 --> 00:29:32.799 And that was pretty good. 00:29:32.960 --> 00:29:39.039 It was like normally I just buy frozen salmon from Costco, and we didn't have any of that, so I went to the supermarket and got some. 00:29:39.279 --> 00:29:44.559 And um, so it was like a much bigger um heftier piece. 00:29:44.640 --> 00:29:50.079 I feel like the wild stuff, the wild sake salmon I get at Costco is like these really thin pieces. 00:29:50.319 --> 00:29:55.039 So this was like a big chunky piece of salmon, which was very exciting, like really fatty. 00:29:55.200 --> 00:30:07.680 But yeah, I broiled it on one side, on the not skin side, and then flipped it over, and actually, you know, in the sort of half cook, the then the skin just came off and I lay it right next to it so it could sort of broil on its own. 00:30:08.480 --> 00:30:10.319 And then to cook the other side. 00:30:10.559 --> 00:30:23.920 It I mean, I was really winging it, but it actually ended up being kind of a good technique because the I mean I like salmon pretty medium rare, but I do find that to be a little difficult when you have like a really big chunky piece. 00:30:24.319 --> 00:30:28.720 So it was good to sort of give the underside of the skin a little heat. 00:30:28.880 --> 00:30:39.119 Um, but then the literally the salmon skin, because I just laid it there and it had like you know salt on it and it got really broiled, it it literally was the best salmon skin I've ever had. 00:30:39.200 --> 00:30:42.720 It was just like crispy as a you could have like tiled a roof with it. 00:30:42.799 --> 00:30:47.599 It was like it like had so much integrity, sort of physical integrity. 00:30:47.680 --> 00:30:48.799 It was amazing. 00:30:49.039 --> 00:30:49.519 Wow. 00:30:49.759 --> 00:30:52.400 Um so yeah, the broiler. 00:30:52.799 --> 00:30:57.599 That's I mean, I always broil fish just because in an apartment. 00:30:57.839 --> 00:30:57.920 Yeah. 00:30:58.240 --> 00:31:00.720 I don't want I don't like do it on the stovetop because it makes madness. 00:31:01.119 --> 00:31:03.839 And somehow the broiling, I don't know, it controls the smell as well. 00:31:04.079 --> 00:31:04.880 Yeah, it does seem to. 00:31:05.279 --> 00:31:06.559 Maybe it does it seems to. 00:31:06.880 --> 00:31:11.039 But um, what I always do is skin side up first under the broiler. 00:31:11.119 --> 00:31:11.279 Yes. 00:31:11.599 --> 00:31:18.720 And then I'll check to see how done it is, and maybe I'll just flip it over and then do a minute to finish cooking it. 00:31:19.039 --> 00:31:23.039 You do, when you flip it over, have um you lose some of the crispiness of the skin. 00:31:23.359 --> 00:31:32.000 That's what I really didn't want to lose because I was like, if I'm gonna eat the skin, it does have to be like wildly crispy or else I'm not really that into it. 00:31:32.480 --> 00:31:34.640 So yeah, it's kind of an experiment. 00:31:34.799 --> 00:31:36.480 But it was it was pretty yummy. 00:31:36.559 --> 00:31:40.160 Um so there's a little piece of that left, so we maybe we'll just have leftovers. 00:31:40.480 --> 00:31:46.559 I mean we have some leftover um sausage and broccoli rob pasta that the kids like. 00:31:47.200 --> 00:31:48.880 We got this new uh shape. 00:31:48.960 --> 00:31:54.319 I took Henry to the grocery store and they had um I think it's called Cresto de Gallo. 00:31:54.799 --> 00:31:58.240 It's like a rooster's crest shape. 00:31:58.480 --> 00:32:02.480 Oh, which he picked out, which are really fun, I have to say. 00:32:02.640 --> 00:32:07.680 It's like, you know, it sort of looks like a giant macaroni that has like some ruffles kind of on it. 00:32:07.920 --> 00:32:10.480 So it's anyway, they're really perky. 00:32:10.799 --> 00:32:17.359 So um, so yeah, maybe just leftovers, maybe clear out the you can't let cooked salmon sit around, really. 00:32:17.519 --> 00:32:22.720 Maybe I'll make some sort of special gochu jang sauce or something, drizzle it over, be yummy. 00:32:23.279 --> 00:32:23.680 Yum. 00:32:23.839 --> 00:32:26.319 Yeah, so that's the plan now that we've talked it through. 00:32:26.720 --> 00:32:28.319 Yeah, now we have a dinner plan. 00:32:29.039 --> 00:32:29.440 Yeah, yeah. 00:32:29.599 --> 00:32:30.880 Well, um well, great. 00:32:31.039 --> 00:32:32.640 Well, we'll let's just talk soon. 00:32:32.960 --> 00:32:33.440 Sounds good. 00:32:33.599 --> 00:32:34.400 Have a good dinner eat. 00:32:34.720 --> 00:32:35.599 Thank you, you too. 00:32:35.759 --> 00:32:36.720 Good luck for the work. 00:32:36.880 --> 00:32:37.599 Ah, thanks. 00:32:37.759 --> 00:32:38.960 Okay, bye.