Tina Fey

Hello, it's Ed Gamble here from the Off Menu Podcast. And James A. Castahir from the Off Menu Podcast. And the Off Menu Podcast is currently being brought to you by Magnum Bonbons. Bite-sized ice cream indulgence, James. I'll add up in loving Magnum Bonbons lately. I bet you have. They're everything you expect from a Magnum, just in bite-sized form. Cracking chocolate, creamy ice cream, ribbons of sauce, and crunchy inclusions. You're not the only one who loves Magnum Bonbons. I absolutely love it for a night in. Pop a film on, crack out the bonbons, toss one in the air, catch it in my mouth, high five my wife. And listeners, have you tried Magnum Bonbons yet? These bite-sized treats are perfect to share and available in four indulgent flavours. I think my favourite is Magnum Bonbon white chocolate and cookies. Back to the show. 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Yum, you are so good at this. Backmarkets, with the world's shops' refurbished tech. I'm Ina Garten. I love to invite interesting people to my house for good food, great conversation, and lots of fun. The award-winning actor, comedian, writer, and producer, Tina Fey, is joining me for a wonderful day at the barn. I'm welcoming her with my breakfast panacata. It's an option that you're allowed to eat custard for breakfast? We're talking about fear. You're making things up on the spot with no planning, no script. Oh, my God. And fame. People say, like, oh, Sarah Palin, still. Or sometimes people say, like, Amy Poehler, and I'm like, close. Then Tina's in the spotlight, making her Greek potatoes. I'm just so nervous. I forgot I was right-handled. To go with my chicken with creamy mustard sauce, that's where things get a little heated. We're like in an episode of The Bear Now. Come on, come on, come on, come on. Dreams do come true. Is there anybody who doesn't love Tina Fey? She's smart, she's funny, she's so much fun to spend time with. And I understand she likes old-fashioned custards. So I'm going to make her breakfast panacata. I'll show you what it is. So I'm starting with 1 and 1 half cups of heavy cream, and then two cups of yogurt. I use whole milk yogurt. So panacata is a classic Italian dessert. I usually make it with salted caramel or raspberry sauce. But for breakfast, I like to make it with berries and granola. So to the cream and yogurt, I'm going to add lots of vanilla and some maple syrup, very breakfasty. Two teaspoons of vanilla. Good vanilla extract, really important. And then so it has the deep vanilla flavor, and it really looks like vanilla. What I'm going to do is put a vanilla bean in it. My favorite smell. Maple syrup, 1 and 1 half tablespoons. Give it a little breakfast vibe. I'm just going to mix this together. OK, so that's the cream mixture. Now I've heated up some sugar and cream together, and I've dissolved some gelatin. It's going to thicken the panacata. Just let that dissolve, put that together. One of the great things about this is that you can make it the night before. In fact, you have to make it the night before. So it sets in the refrigerator. OK, that's dissolved. And now I'm just going to stir this in. And amazingly, that's it. OK, now I'm just going to fill the glasses. OK, this is going in the fridge overnight to set. And then I'm going to put on berries and granola. And while I do that, let me tell you about my fabulous friend Tina. Tina Fey is a multi-talented comedian, writer, actor, and producer. She was raised by a Greek mom and an American dad in Pennsylvania. After majoring in drama at the University of Virginia, Tina joined the improv comedy group Second City, where she met her longtime friend and collaborator Amy Polar and her composer husband, Jeff Fridgeman. And she hasn't looked back since. Tina made history becoming Saturday Night Live's first female head writer, where she later joined the cast as co-anchor of the Weekend Update. And throughout her career, she returned to SNL to play standout roles like VP candidate Sarah Palin. Tina also created and starred in the TV series 30 Rock, playing the lead role Liz Lemon, earning her two Golden Globes and three Emmys. She also wrote the screenplay for the hit movie Mean Girls and the Broadway stage production, which she later adapted into a musical film. She is the youngest recipient of the Mark Twain Prize for American humor. Tina lives in New York with her husband and two daughters. She and I first met when she asked me to do a cameo on 30 Rock. I can't wait to see her. Grumpy's love it. Fluffy's love it. Tabby's love it. So do nine out of 10 cats. Trust the pearl. Try the best of all whiskers. Hi, this is Joe from Vanta. 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Shop the La Roche-Posay Mella B3 range of boots in store at boots.com or via the Boots app. Hi, I'm Paloma Faith and my podcast Mad, Sad, and Bad is currently being sponsored by Magic Radio. When the world feels a bit mad, I need a soundtrack that never misses. Magic plays the best variety of music from the 80s all the way up to now. And if you hate hearing the same songs on repeat, then No Repeat Work Day has you covered. From nine to five, you won't hear the same song twice. You can wake up with Gokwann and Harriet Scott, unwind with Mellow Magic, or spend your weekends with Gabby Roslyn, Mel Gedroich, and Anna Richardson. Listen to Magic Radio on your digital radio or the Reo app, or ask your smart speaker to play Magic Radio. This is going to be a world-class day. Tina Fey is coming to the barn. Fun to follow. Okay, Pana Cotta is set overnight. One for me, one for Tina. Yum. Okay, next I'm going to put the berries together. I do raspberries, blueberries, and strawberries. I hope Tina likes it. Okay, I'm just going to stir the berries. The only thing I need now is granola, and that's where a store-bought is just fine. Well, I am on my way to Ina Garten's house right now, and what she doesn't know is I am going to ask her to marry me. Nope, I'm going to cook with her, and I might actually even cook something for her. I'm a little bit nervous about it. Okay, we're pulling up to Ina Garten's house. Okay, we're here. We're here, you guys, we're here. Everyone, be cool, be calm. I'm not going to cry, and I'm not going to kiss her on the mouth. And we're going to see if she is a real person or just something that middle-aged women created with their minds. Oh my God. Can you be adopted at 54? Hello? I'm selling Girl Scout cookies. Ina, you're here. I can't believe it. So happy to see you. It's so nice to see you. There's nothing better than spending the day with somebody you absolutely love. I'm so glad you're here. Come with me, I made something for you. Oh my gosh. So word has it. You like custard, am I right? But for breakfast, I made a breakfast panna cotta for you. It's an option that you're allowed to eat custard for breakfast? If you put fruit and granola on it, how's that? Amazing. So that's for you. Thank you. I hope you like it. I'm quite sure I will. I'm going to get down to the custard part. Anything with granola on it's just fine, right? Yeah, that it's practically medicine. So good. Thank you. When I see panna cotta on a menu, I never exactly know what it is. It's literally cooked cream. And what it is is cream and milk and vanilla or whatever the flavors are, sometimes rum. And then it's a little bit of gelatin to thicken it. You can't overcook it. That's the good news. So that's basically custard without cooking it. Okay. So it's really easy. And then I do one with melted caramel and salt, which is so good. Or with raspberry sauce on it and fresh raspberry. You can really do anything with it. It's not bad for breakfast, right? Have you ever had to eat anything really strange on a set? I've eaten entire pizzas. Really? Yeah, it was just written that I shot gonna pizza. I didn't have a plan, but my instincts kicked in and I threw open the box, folded the pizza into all quarters and went from the middle out. And I was very good at it, I know. I promise you won't have to eat four of these. Well, I promise that I could. The only thing I've ever eaten that I didn't enjoy eating was there was a scene on 30 Rock where I had to kind of continuously eat from a shrimp cocktail tower. And it takes many hours to film things. So it was the same shrimp cocktail? It was the same tower. I mean, I think maybe they were replacing the ones that I was eating, but all the ones around them were getting kind of stinky under the lights. The shrimp were turning, oh. It wasn't smelling great. So that's probably the lowest low. And also, you can eat one or two shrimp, but you start eating like 10 shrimp. Yeah. One is just like, ugh. Other than that, I've enjoyed every other time. Anybody who's ever stood up at a wedding or birthday party and tried to make a funny toast, they know comedy is so hard. And I mean, I've done it and bombed. I just vowed never to do it again. Once you've bombed, though, then you're free. Once you've bombed, and you realize you survived, you should probably go do stand-up. You freed yourself. Not a chance. So take me back to improv theater. What was it like touring as a young comedian in an improv group? We would go out on tour for the second city. And it was, at the time, the most exciting job I've ever had. We were paid $75 a show. And we would drive in a van. Sometimes it would take us 36 hours to get to the $75 show. And then another 14 hours to get to the other show. Oh my god. You're going out with an ensemble of people and you're making things up on the spot with no planning, no script. And you really are dependent on each other. It was not profitable, but it was fun. And it was a real education in getting in front of a real audience who will let you know whether that was funny. What do you look for in friends? So important to me. Good friends. Oh yeah. Sense of humor, of course. Yeah. I just couldn't be friends with somebody who doesn't have a sense of humor. Yeah. It'd just be too door. It's tough. They got to like to eat. They have to like food and ease. You know, in this show that we've just been working on this TV show called Four Seasons. Unfortunately, not the video. But there's a question comes up in the show of like, do we believe in soulmates? And my character in the show was like, no. What are you talking about? There's one, you believe there's one person in the whole planet that's meant for you and you end up at the same dorm at college? Like get out of here. But Coleman Domingo is in the show and his character and he also, he himself, he says it much better, which is like, Coleman says that he believes that there are such a thing as soulmates and we have many of them and you find them in different. Sometimes it's romantic. Sometimes it's friendship. And I do think I believe in that, that there are some people, the moment you meet them, they're like, okay. You just know, we're gonna be friends forever. Yeah, you're one of us. You know, whatever that means to you, you know. Do your daughters think you're funny or do they like roll their eyes? Aye, they roll their eyes. Once in a while, once in a while, I get a lot of approval. Do they watch Mean Girls? They have seen Mean Girls. They don't feel they want to see it anymore. Kids don't like to watch their mom and stuff, you know, which I get. And I used to think it was a mom thing, but then I was working with Steve Carell on this last show and I was sort of relieved to hear that his kids don't watch him in the office. And I was like, oh good, it's moms and dads. It's just your parents. I took it, you know, less personally. Both of us have been married for a long time. What do you know about marriage now that works? Well, I think, you know, again, the plan of the husband goes away Monday through Friday. No, Jeff and I have been married since 2000 and one, so why does it work? I mean, I think being respectful of each other, I mean, we work together a lot too. I think that's what you were starting to talk. Yeah, being respectful of each other and speaking kindly to each other. And cheerleading each other. And cheerleading each other, yeah, rooting for each other. And I do think it's okay to also be like, sometimes we have hobbies that are separate. My husband's becoming a gardener with each passing year. I'm like, that's great. I'm like, go outside. And I'm sure he's the same way you fight, you know. And he cooks. Going for it. Just incredible. He's an incredible cook, yeah. And he's really funny. And I think that is the most important of all. He's funny, he's empathetic. He's real cute. And he'll drop everything and run to you. And he's adorable. Yeah, and he's adorable. Hello. Yeah, that's the qualities. How important was it to your career starting out at Saturday Night Live? I can't express enough gratitude. It's the only job in TV where you can write whatever you want every week. And you can take risks. You have just the set design, the costume design, the every, it's like the top notch of everything. And these little, well, what I would call little baby brat writers being like, here's what I want. There's no other job like that. And also, one thing I love about my job is every day is different. And it must be true when you work on SNL, right? Yes, every day is different. And it is, listen, it is a high stress environment. You learn a lot about failure and surviving failure. It really taught me everything that I have ever been able to use since. Tell me about the Restless Leg Tour. I love the name of it with your great friend Amy Poehler. We called it the Restless Leg Tour because we were under pressure to come up with some kind of name for it. It could have easily been called the Frozen Shoulder Tour, the Dry Eye Tour. It could have been so many different elements we could have named it after. Everyone's so happy to be out. It's such a joyful experience. And it feels, in many ways, like the cleanest transaction of all the things compared to making movies or TV, where it's like we go there. We have this experience with the audience. There isn't studio notes, network notes. There aren't five passes. And everyone has a good time. And then we go back to a nice hotel and don't have wine. We're both like, I can't drink wine anymore. It gives me acid reflux. Good night. And we just are so excited to go to a hotel bed. But it is really, really fun. I could do it forever. You must have young women ask you for advice all the time. What do you tell them? It's hard. I think things are different. It's hard. Even I'm a generation away. Yeah, you don't know what it is now. It's true in the food business. I mean, it's totally different from when I went in 40 years ago. It's a different business entirely. A lot of women ask me, how can I have a cooking show on TV? And I remember hearing Bobby Flay saying, you don't get a cooking show on TV. He said, I have them all. You. Yeah. Exactly. We have them all. He said, you get a job as a dishwasher. You learn how to bake. You learn how to go to cooking school. You learn a lot. You figure out, at the end of the line, is the cooking show. It's not the beginning of the line. That's good advice that Bob is giving. And I give similar advice, which is, if you want to make comedy, if you want to be a comedy writer, start writing. Get it in front of an audience. Make your friends read it. And I always tell people, if they want to work in TV or film, to try to get any job on the set. It's good if you've done a couple different jobs, because you really kind of understand what you're asking of people. That's exactly right. When you created 30 Rock, did you have any idea how successful it would be? In many ways, compared to some TV shows, it never really was that successful. It was never in the top 10. Oh, it's so iconic. Thank you. I think creatively it was really successful. We won a lot of prizes and party with the cast of Mad Men. What a time. What a time it was. Who wouldn't want to do that? When you walk down the street, would people call you Liz? No. Let me think. If people ever say anything to me on the street, people say, oh, Sarah Palin. Or sometimes people say, Amy Poehler. And I'm like, close. Don't look alike at all. Yeah, because I just know we're like salt and pepper shakers. I know it's a set. But I bet when you do leave the house, people will be like, oh my gosh, it's you. Let me tell you, do you sear a roast before you make it? I need to. Exactly right. People, when I'm on an airplane, I've had the pilot come back and go, my wife would insist that I get a selfie. And I'm like, shouldn't you be flying the plane? Flying the plane? Let's get really quick, really quick. When you were writing your fabulous memoir, Bossy Pants, which I just adore, did you learn anything about yourself that you didn't know? Right before it came out, I was like, well, this is me sort of talking about my life story and having written so many things like with a writer's room. Like, well, this one's all me. The one thing that I really did not put together until I was writing the book was this thing that happened to me as a little kid where I was slashed. And it was this, it never connected until I was writing the book that it was this thing that in some ways could have been ruinous to my self-esteem. But in fact, because everyone was so nice to me after it happened and treated me like I was so special that I was like, yes, I'm extremely special. Isn't that interesting? And it ended up being this weird confidence boost that I wish on no one. But I was always sort of an invisible kid outside that. I'm very quiet. And suddenly everybody was paying attention to it. Yeah. And I was sort of, and I was almost like famous, right? Because then every year you'd go to school and be like, that's the girl that that thing happened to. And I was like, no pictures, please. So it was like a weird. Isn't that interesting? Yeah. And I never thought about that. I never put that together until I was writing the book. So you grew up in a household where your mom was Greek, right? Yeah, my mom was Greek. Did she cook Greek food? She did. She would cook some Greek. She would make, yeah, like Spana Copita and. Pestizio. Pestizio. I love Greek food. I love it too. She, and I will say, she used to Americanize it just a little bit and that like she would leave the cinnamon out, because that is the putting cinnamon in the meat. Savory. In the savory. Yeah. She'd be like, mom, I'm doing that. So that's still my favorite way to make it. It's just a tiny bit of cinnamon in, but not nearly as much. And she would make Curulica, the little braided cookies, their little twists. Yeah. Are they fried or baked? No, they're baked and they're like perfect with coffee. They have a little brandy in them, I think. And all those things are like, she'd be like, these are kind of a pain in the ass. Like everything's like, she used to make the Spana Copita in the actual triangles and it was like, and then at a certain point she was like, I'm not doing it that way anymore. It just gets too much of a pain and then she would do the pan. She'd do like a pan of it. Yeah. Yeah. It's actually a good idea. It's much simpler to do it in a pan. In a pan, yeah. It's a time saver. I keep making the triangles. Yeah. That's a good idea. We lived right by the Greek church and so like the best would be, you know, the Greek festival at the church, because that's when you would really get everything. And the holy grail, which I don't know if you ever made them, was once a year you could get Lucumales, which are delicious. They're basically doughnuts. They're little fried dough balls in warm honey sauce. You only get it once a year. And that's why Greeks lived to be 100, because they only ate like that once a year. But it's also nice that you have to look forward to it. Yes. Yeah, it's nice. My mom's aunt came to visit from Greece when I was probably like 10 or 11. And she kept wanting to pull the dandelion greens out of the cracks in the sidewalk. Because we were real excited. She's like, these are good. And my mom finally told me, no, auntie, cats pee on those. We can't cook those. That said, I do love dandelion greens. I love a boiled dandelion green. So are you going to show me how to make Greek potatoes? I'm going to try. I can't believe I'm going to try to show you how to cook. I'm going to show you how I make chicken with mustard sauce. Delicious. So good together. They will pair beautifully. Excellent. Cheers. Cheers. I feel like I've entered my own dreams. Cheers. Hello, it's Ed Gamble here from the Off Menu podcast. And James A. Caster here from the Off Menu podcast. And the Off Menu podcast is currently being brought to you by Magnum Bonbons, bite-sized ice cream indulgence, James. I've been loving Magnum Bonbons lately. They have. They're everything you expect from a Magnum, just in bite-sized form. Cracking chocolate, creamy ice cream, ribbons of sauce, and crunchy inclusions. You're not the only one who loves Magnum Bonbons. I absolutely love it for a night in. Pop a film on, crack out the bonbons, toss one in the air, catch it in my mouth. High five, my wife. And listeners, have you tried Magnum Bonbons yet? These bite-sized treats are perfect to share and available in four indulgent flavors. I think my favorite is Magnum Bonbon white chocolate and cookies. Back to the show. This is a Monday.com ad. The same Monday.com, helping people worldwide getting work done faster and better. The same Monday.com designed for every team and every industry. The same Monday.com with built-in AI, scaling your work from day one. The same Monday.com that your team will actually love using. The same Monday.com with an easy and intuitive setup. Go to Monday.com and try it for free. Yes, the same Monday.com. Oh! When life gets hectic, energy ups and downs are all you need. If you're seeking energy reassurance, Eonnext can help. From regularly updating our tariffs to get you our best value to SmartTech that helps you take control of your energy future, we're here for whatever's next. Just one of the reasons why we're rated excellent on TrustPilot by our customers. Find out more about how we can help at eonnext.com. Hello, this is Jessie and Lenny from Table Manor's podcast and we are sponsored by La Roche-Posay, Mella B3 Serum and Anthelios UV Moon 400 anti-dark spots fluid SPF 50+. The serum is powered by multi-patented melasil and what's really groundbreaking about it is its unique mode of action. It doesn't just fade existing dark spots, it actually interstates with the other dark spots and actually intercepts excess melanin much earlier in the production process, helping stop it before it marks the skin. Shop the La Roche-Posay Mella B3 range of boots in store at boots.com or via the Boots app. I'm here with a multi-talented Tina Fey. Who knows, she's also a cooking teacher. Are you going to show me how to make your Greek potatoes? I'm going to try, I am. It could be mono-talented, so we'll find out. So we're starting out with Idaho potatoes. Three pounds of Idaho potatoes and we just are basically... Nice little delicate wedges, just a little something. Yeah, just a little something. Like real. You're like, I only had one bite, but it's a quarter of a full-sized potato. This is nobody's business what size your potatoes are, but they soak up so much flavor. They're not like the most jazzy recipe, but oh man, they're so good. I can't wait. So this is some chicken broth, a third of a cup. Then this is lemon juice. Yeah, every Greek thing has lemon juice in it. Every Greek thing has lemon juice in it. And this is lemon zest. Yeah, zest of two lemons. That's a lot of lemon zest. Yeah, you really want the lemon. There's a lot of potatoes too. Yeah, third of a cup. How much for this is? Olive oil. All right, a teaspoon of... These are all teaspoons, right? Am I right, these are teaspoons? Yeah, that's a teaspoon of pepper. A teaspoon of pepper. Goink. Are you left-handed? I am. Wouldn't it be crazy if I was like, I'm not, I'm just so nervous. I'm just so excited to be here. I forgot I was right-handed. Oregano? And you know what, I'll show you what I do with oregano before you put it in. Okay. So I'm gonna take this tablespoon. And I actually crush it between my hands. Ooh, to get the... It gets, yeah, it really brings the flavor out. And there's something about dried oregano versus fresh. Fresh is very, like so strong, it overwhelms everything. And then garlic, this is like classic Greek cooking, isn't it? Oregano, lemon, garlic, it's just perfect. You could put this on anything, really, you could carton the cigarettes. You poured this on it and baked it, it'd be delicious. So you just pour it over the whole thing? Just pour it over there and you'll just kind of toss it around. When it comes to entertaining and cooking, like Thanksgiving, who cooks in your house? Jeff is kind of the head cook. That I become the stage manager. Can I do this with my hands? Would that be about it? Absolutely. Somebody has to have the organization down. Making charts. Yeah. Do you make a chart? Yeah, Thanksgiving especially. You have to know what's coming out of the oven and what's going in the oven and when. Yeah. I love Thanksgiving, but you have to organize it. Yeah, and my husband's very creative. Cook and he'll be halfway through the day. He'll be like, should I also do a ham? And I'm like, absolutely not. No. OK, I think that got enough of that liquid on there. That's great. OK, so now we're going to put this in 450 degree oven for 50 minutes and shake it up, turn them over halfway through. These are going to be so good. And I should have said with that liquid too, you want to make sure it tastes, I should have tasted it before, to make sure it tastes like nice and salty because that's all going to soak in and you don't want it to be bland. Actually, I have this big thing that if you season things while you're going along, it really seasons the inside. If you cook it and then season it later, it just tastes salty. Salt on the outside. And you put salt and pepper in, so that's good. I wish you could smell this. Smell so good. It does smell good. Again, it just looks like a little plain guys. OK, I'm going to show you how I make the chicken. OK, great. So the key to cooking chicken and making sure it's really brown and crisp is to make sure it's dry before it goes in the pan. So I just use paper towels. Make sure it's really, really dry. So what I'm going to do is I'm going to make chicken with mustard sauce. And I start with the chicken thighs. And lots of salt and pepper. They're boneless or they have bones? They have bones in them. Yeah, I think it keeps them much more moist. OK, and then I turn them over, season on the other side. OK, so you want to hand me some olive oil? Yeah. Here we go. I'm just going to put, I think this is a big enough pan for chicken for two. That's a gorgeous pan, by the way. OK, so I'm going to do skin side down. Let's put it right in and not move it. And then it doesn't stick. That's going to cook for 15 minutes without moving it. OK. OK, so here's where I am with the chicken. It's beautiful. So I put onions in the pan and I turned the chicken over. They're perfectly browned. And now I want to take the chicken out. Don't want to overcook it. And I'm going to make a sauce. So I used to joke that I could just like saute onions in the pan and serve Jeffery a sandwich from the deli. And he would think, I cooked all day. You feel like this is so good. And now you want to hand me the wine? Yes. So I'm going to put some wine in the pan. OK. And I'm going to make a cream sauce. This is technically stem what you're doing. This is science right now. Science. I think we need to go. This is the wine, don't you? I think we do. And then I'm going to put in a tablespoon of mustard. Just go Dijon mustard. A tablespoon of coarse mustard so you know what's in it. That's perfect. Eight ounces of crème fraîche. And I love crème fraîche. It's got that little bite. Is there a whisk here? There's a whisk right in that. Perfect. Thank you. Thank you, Chef. Yes. Yes, Chef. Right away, Chef. We're like in an episode of The Bear Now. Yeah, because we've been screaming at each other. Oh, come on out. I'm going to have my own. And then I'm going to put the chicken back in so the flavor of the sauce gets into the chicken and it reheats it. OK. This is going to come in here. You can do the easy way or the hard way. Which is the hard way. This is something in between. OK. So that's just going to reheat and cook a little bit. I feel compelled to bust this for you. Oh, you can bust that. Thank you very much. I work for tips. So you think your potatoes are ready? I think so. Let's try it. So good. Yeah. OK, good. They're nice and brown. Those look and smell so good. Yeah. There you go. That's delicious. A little parsley, right, to be classy. And I love the, do you have sliced almonds on it? Yeah, that's the thing. You know, I learned that move from you. You did? You wanted to show what it's going to taste like, right? Yeah, are we ready to plate this? Absolutely. OK. Here's this guy, I guess, yeah? Potatoes first. Now, a serving is 14 potatoes. In my world. You know, I have to give you three potatoes, because comedy, it's a rule of threes. So I can't give you. You know, rule in design is three, too. Yeah. Yeah, you have to have an odd number of everything. Yeah. So what's three in comedy? If there's something like a gag happening in a show, you know, like if you repeat it, you should repeat it three times. Oh, that's so interesting. It's a work. I had no idea. Now I'm going to look for it. Rule of threes. All right, look at that. Holy moly. Holy moly. Look at that business. A little parsley? Yeah. And I think dinner's served. Perfect. Beautiful. I love to get into this right here. OK, I'm tasting your potatoes. This is a high pressure moment. They're so good. They're good. They're so good. They're delicious. Yeah, but the sauce seems easy. OK, here I go. Ready? Yeah, the sauce is really easy. Disgusting. Oh my god, I'm going to kill myself if she hates it. It's so good. Not bad. The highest form of praise. Highest form of praise. So good. When I say, these girls can cook. We did it. Thank you for having me. It was so much fun. You can come anytime. And you don't even have to cook. You're going to regret saying that when I come again tomorrow. OK. For honest, hopeful stories, community and support. Hello, this is Jesse and Lenny from Table Manor's podcast. And we are sponsored by La Roche-Posay, Mella B3 Serum and Anthelios UV Moon 400 anti-dark spots fluid SPF 50+. The serum is powered by multi-patented melasil. And what's really groundbreaking about it is its unique mode of action. It doesn't just fade existing dark spots. It actually intercepts excess melanin much earlier in the production process, helping stop it before it marks the skin. Shop the La Roche-Posay Mella B3 range of boots in store at boots.com or via the Boots app. Hello, it's Ed Gamble here from the Off Menu podcast. And James A. Caster here from the Off Menu podcast. And the Off Menu podcast is currently being brought to you by Magnum Bonbons, bite-sized ice cream indulgence, James. Oh, Ed, I've been loving Magnum Bonbons lately. They have. They're something you expect from a Magnum just in bite-sized form. 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