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Marisa is on maternity leave, so today Iām with guest host Casey Barber, writer, photographer, storyteller, road tripper, cat mom. (She’s also the author of Pierogi Love and Classic Snacks Made from Scratch.)
In today’s Food News segment, we talk about a recent essay published on Vice.com about easing economic anxiety with familiar food, in this case, Starbuck’s sous vide egg bites.
In our What’s for Dinner segment, Casey talks about how to deal with a large quantity of meat-CSA sources ground beef. She likes meatballs, lots of meatballs.
And in our How’d You Make That? segment Casey shares her go-to summer meal: Corn and clams all made on the grill.
Because he works the night shift, Casey and her husband don’t eat dinner together during the week. So she explains her approach to meal planning, which has many smart make-ahead, mix-and-match options built-in. She basically tells us how to plan for on-the-fly customization and meals on the go!
And in our What We’re Loving segment, it’s Ample Hills Creamery all the way. (Especially the “tour de chills challenge.”)
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I got such a kick out of this episode, specifically because I’m such a picky eater. I totally feel for both Casey AND her husband, because I know my husband struggles so much with selecting things that I (and my daughter) will eat, when he and my son will eat a much wider variety of foods! I giggled when Casey was describing salads and said her husband eats chicken caesar – that’s my go-to! I know how stressful it can be for a couple where one is picky to go eat (I have to review the online menu before I go anywhere – I can’t tell you how many restaurants we’ve walked out of before ordering), and the panic that ensues when we’re headed to a friend’s house for dinner! It was fun to hear that a food writer picked a picky guy … I know Marisa’s husband is fairly picky too, but Casey’s husband sounds like my people š
I’m so glad to hear that Casey made you feel seen š