Gia's Italian Kitchen's Podcast

Episode 3.30 - Cooking LIVE from Nonna's House, Cookbook from the Netflix film

• Gia's Italian Kitchen • Season 3 • Episode 30

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A love letter to comfort food and the people who keep it alive, this episode takes a cinematic cookbook—born from a story of Italian grandmas cooking in a neighborhood restaurant—and turns its pages into dinner. We walk through “escaped birds,” a saltimbocca-adjacent pork roll with sage and prosciutto, seared in butter and olive oil until golden. Then we layer in a bright parsley salsa verde that cuts through the richness and finish everything on a bed of soft polenta that tastes like a hug you can hold with a spoon.

We share why these recipes feel like a memoir you can eat: the faces in the book are the cooks behind the flavors, and their technique is practical, not precious. You’ll hear how to swap pancetta for prosciutto without losing balance, how to coax fond for sauce without scorching, and how a handful of fresh sage can perfume a pan. We break down texture choices for polenta, how to keep it oven-warm and silky, and the small, steady steps that make a home kitchen feel like a neighborhood trattoria.  

By the end, you’ll have a game plan you can cook tonight—roll, brown, baste, spoon—and a new respect for the way simple ingredients tell big stories. If food nostalgia, classic Italian comfort, and no-fuss kitchen craft are your thing, this one belongs in your weeknight rotation. If you cooked along or tried your own twist, subscribe, leave a review, and share your favorite Nonna-style recipe with us.


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SPEAKER_01:

All right, it's time. Are you guys ready? Say yes. Thank you for coming. My name is Kelly. I'm owner of GS Italian Kitchen. And today we are doing a super fun event with Terry. She's in the back of the room. She's owner of the Swamp Fox bookstore. So she's helping to sponsor the Nonna's book. So if you don't have this, um, she has lots of copies in the back that she would be happy to sell to you. Um, so we will talk more about this, and you can see I've tabbed a lot of stuff, but we're gonna cook out of this today. Um, have any of you or all of you seen the movie? Okay. Yes, some nod, some no. It was so enduring. It was so adorable. So the premise of the movie is um this guy who oh, I'm kind of jumping ahead, but he buys this, buys this restaurant is on the Jersey Shore, I think, right? Um, that used to be a restaurant in this old building for like 50 years. The owners died, everyone loved him, and so he moves in and no one likes him, right? So he instead of cooking, he hires these Italian grandmas or puts an ad for these Italian grandmas to come and cook in the restaurant. And so, of course, he wins the hearts of um well, I'm ruining the movie, but he wins the hearts of the neighbors. Uh, but that's what this cookbook is. It's the actual, like the ladies on here, these are actually the grandmas that uh were in the rest or in the restaurant, and these are their recipes. So um super cool. So if you are a cookbook, it's also like a story, a memoir. So it's it's a great read as well. Um, so you need it, need it for your your home library. Um, so tonight we're gonna cook um, well, three things, but two I put on here. It's called they call it the Escaped Birds. It's um pork with uh they say panchetta, I did proschute, Italian sausage, sage, and then we're gonna cook it um in some olive oil and butter. It's gonna be not very healthy, but it's gonna be very delicious. Um, it's kind of like a um salt and boca, which feels like it's her version of a salt and boca, which is pork, panchette, like you pound it, panchetta, sage, roll it, and you cook it in. So it I think it's her version of that. Um, and then I picked um, so we've got some fresh sage here. It's like a parsley pesto, um, that or it's she calls it a salsa verde, so we're just gonna kind of dollop that on top. Um, so I thought that would kind of go nice. And then uh we're serving it over polenta, which is uh an Italian cornmeal. So I have that, it's delicious. Um I already did that, it's in the oven keeping warm. Um, so let's get started. All right. Yay! Oh, thank you. I haven't even done anything yet. Yay! Okay, and by the way, the packets here, these are yours to keep. They have the recipes in them with the page number reference for the book. So scribble on these, make notes, take them home, share them with your friends. Um okay, so I'm gonna turn this up. I have a little bit of butter, olive oil, and let's turn yours up a little bit.

SPEAKER_02:

Perfect. I'm gonna just turn this so it doesn't melt.

SPEAKER_01:

Okay, so we're gonna do some here so you guys can see, and then I'm gonna do another batch back there just so that we can get all this done. Um, and we do have, thank you. And then could I have that other tray too? That's the um that's I gotta make the rest. So I pre-assembled some of these so that we got a little ahead there. Can you guys see this? Okay, so we've got the pork cutlets. So I just got these from Hive. You can buy like boneless pork chops and pound them yourself. But the nice man at the counter said, Oh, we have these and we've already pounded them for you. And I was like, Great, I'll take those. So those are pre-pounded. Then we've got Italian sausage, so ground um versus linked. Uh, I use Grazianos. Um, if you've come to I see a few familiar faces, it's the Italian grocery store in Des Moines. My opinion, best Italian sausage. It's amazing, it's got a great amount of fennel, great amount of um or a nice balance of red pepper flakes, so it's a nice uh heat, and then some you could do pancetta, which is basically prosciutto, so in a different format. So we're using prosciutto because it's um already sliced. So this is what it looks like. These are huge, um, already stuffed and rolled. So we're gonna just do the rest of these so that you guys can see, and then everyone is gonna get a taste of all of this, okay? So then we've got some sage leaves. So this is part of my sage plant from home. It's like this, well, it's like this big, it's huge. Um, but you know what? Let's do this in reverse. I'll take three of these and get them in here, and then you can take those. And let me take my little assembly thing off of here. You know what? I'll just put it right into this thing. That's fine. Okay. So sage is one of those kind of Thanksgiving flavors, you know, that um you might have like in a turkey seasoning. Um, but it's also a plant that stays alive in Iowa through the winter. So it's a nice plant to throw in the ground. It might look like death in the winter, but it comes back and is my plant's probably five years old, and it's like it's huge. So that's that's a good one. Um trying to think what else. Let's see, I've got sage, thyme, oregano. You can plant those and they will come back. Thanks.

SPEAKER_00:

Okay.

SPEAKER_01:

Thank you. Okay, so then we're just gonna roll these guys up. I did. I put one um like under the sausage and then one over it just so they don't roll around, move around. And then I've got these big toothpicks to keep them from falling apart. So I've got the olive oil and butter. We're gonna bring this up a little bit and get these browned, and then we'll flip them. Then we're gonna add some white wine, bring that up to temperature, and let that simmer, and it'll cook in its own juices with the wine. And there might be some wine left over. So if you guys want to taste the wine, there's some wine. Okay, one, two more here. Do you have room in there?

SPEAKER_03:

Maybe.

SPEAKER_01:

I think I'm okay. Well, I think I actually have do you have six factor? I think I have 13 cutlets. I do.

SPEAKER_02:

Maybe.

SPEAKER_01:

Well, I asked for twelve, but I think I have thirteen. Oh no, thirteen. These are huge. So usually um, if you've heard of the salt and boca, a lot of times it's veal salt and boca, um, as a like the classic rolled meat with the the sage inside. Um, but you could do it, you could do chicken, you could do the pork, you could really do whatever. Whatever you got, whatever you want. And I'm kind of being generous on the proschute here because I have a few pieces left over. So this one is gonna be, yeah. Um, my yes, you can get it at high V. It's um in, they have the legs um that you can slice it, you know, or they have it pre-packaged. Um, my favorite one is La Quercia, which is it's a white package with a red, forget their logo, but it's a red thing on the top. But it's out of Des Moines, but the owners actually lived in Italy for a long time, and so they and the plant's only been there, I don't know, maybe 20 years or so. Um, it's really modeled after how they do it in Italy, and they don't add a crap to it, so it's actually really, really good for shoot. Let me wash my hands. Actually, let me can you throw that in the sink back there? I will wash here. So after a few minutes, we'll just turn these as well.

SPEAKER_02:

Let me get another little place. We can save this and dump this. All right. Thanks. Okay. Is yours bubbling? Yours is.

SPEAKER_00:

Mine need to turn mine up a little bit, I think.

SPEAKER_01:

Well, so I'm brown, I'm getting it browned, and then I'm gonna turn, but then once I put the wine in, it's gonna simmer for about 15-20 minutes. So this is really just kind of getting it started. I'm sorry? Yeah, because when we add the liquid and the it'll it will, yeah. Are you ready for wine? Maybe okay. We're gonna do wine and we need to do the rosemary too. Let me just turn mine and then I'll get that going. Oh, sure. Although I did just turn this up, it should be okay. Okay. It's not hot. Cool, thank you. Oh wow. Oh, yours look great. Okay. Awesome. Okay, so yeah, I know, right? Okay, let's do the wine in here, and then it's gonna come. Let's see, how much am I doing? I'm sorry. Technically, it says a half a cup, so I'm eyeballing a half a cup. Yeah, right. Sometimes I measure, sometimes I don't. Okay, so then we're gonna add the rosemary. Um, let's see. Oh yeah. There's more in the fridge, too. So this is uh one sprig of my rosemary plant from home, just one little branch. Um, this does not stay alive for sure in Iowa. I've tried. Um, you know what? This isn't gonna work. Hang on, let me get a different scissors. Um so I dig this up every year. This is probably about five years old. And uh, can you throw those in your pot? And I bring it inside, put it in a really big pot, bring it inside. It looks like death in the winter, also, but then it you know, you go outside, plant it in the ground, and it's phenomenal. Yeah, it stays green. It you the key with rosemary, especially in the winter, is it wants to be wet, which is very like basil hates to be wet, the leaves. And so I have um like I water the pot, but then I have like a sprayer, like you would do like for ironing, and just spray all over it. Like, is that a bad reference? I'm aging myself, yeah. Who irons anymore? I know, but to spritz um, you know, once a week or once every other week, in addition to um watering it, then it will stay alive through the winter. It's not gonna look like this, it's gonna look like it's dying, but it's not unless the whole thing is dead. But then when it goes outside, it comes it comes back to life. Um that looks much better. I'm sorry, plant it in the ground on the cover, you don't know. Yeah, I don't. I put all my herbs in the ground. Um, I just I've had better luck with that. Um they yeah, they um did I put no, we did wine in both. Okay. Um no, no, put more wine in there. Um, I've just had better luck with it in the ground. It like, you know, most herbs they want to spread their roots, they need to be drained. You know, it you've got more moist soil, so you don't forget to water them. I just it I just have much better luck. Um and then I have to nurse them in the winter when that when I bring them inside. So um basil basil's probably the most temperamental for me. Um, I don't, I just harvest it all. I make a ton of pesto, which actually we'll talk about this. Um put it in the freezer, and um, and then I just pull all the plants out. Um, I do bring like two in, um, but they always die. Okay, so basilically basil just hates Iowa winters inside. Um, I mean, try if you're gonna try, you need a really big pot that's tall and wide because basil for sure it wants to spread out. It does not want wet soil, so you need a tray underneath, but a hole in your pot. Big pot, um, you know, as warm and sunny as possible because it wants to be hot and humid. Um, so it just Iowa winters are even inside, it just it just doesn't like that. Um, so you can kind of babysit it, but you know, it's kind of it might work and might not. Um Terry, you want to come up and say hi? So, like I said, Terry is the owner of the Swamp Fox bookstore. It is just like two blocks that way off down Main Street. Um, oh, I know you. Hi. Hi. Um such a fun book. So you can see all my tabs. This has such cool recipes. What tell us about it?

SPEAKER_05:

Well, so as Kelly said, this is um it was inspired by the restaurant that's in New York City. Um, and if you really want to know some more about the restaurant and how it got started, you Google CBS Sunday morning and Nona's House or Nona's. Um, it should pop up. They did a story right before the movie came out within Son. So, and those our videos are on YouTube and the CBS website. But I guess uh you get to meet the guy that started it, you get to meet a ton of the nonas, and they're not just Italian nonas, they're nonas from all over the world, and they all like take turns cooking the cuisine from wherever they're because it's still running now, right? Yeah, it's still running now. It's run on a cash basis, you can't charge it like um, and the nonas have like people will go to the restaurant on specific days because they want pizza to be cooked by specific nonas.

SPEAKER_01:

Ah, that makes sense. Okay.

SPEAKER_05:

So New York City. Yep. Probably it's a hot ticket for my idea for the story.

SPEAKER_01:

And it's and it's really small, it's a really small place, right?

SPEAKER_05:

It's like 30 or 40 seats, maybe 50 at most. Not a huge restaurant at all.

SPEAKER_01:

So probably waiting lists like for months to get a reservation.

SPEAKER_05:

I just watched his. He still keeps like everything on a piece of paper. I was just stuff in the same thing. Like he just everything is still manual for him. It's really interesting.

SPEAKER_01:

And they've got stories about them the nonas. It's very cute. So, okay, some of the other ones I tabbed a butternut squash for Soto.

SPEAKER_05:

That'll be coming out good.

SPEAKER_01:

Um, yeah. There's an eggplant one in there, smothered cauliflower. I'm sure I did the eggplants. There's the parsley. Let's see. Fennel and Gorgonzola. I was gonna make that tonight, but I didn't know what you got. Like, I I think that sounds amazing. I haven't made it yet, but um some people may or may not like that. Um, the rice balls, arencini, which um actually, so we were just in Sicily a few months ago, and um, fun fact in Sicily they call it an aroncino. And if you say aroncini, they know you're not native. Yeah. Um, penne with ridiculous, walnuts, and gorgonzola, another gorgonzola. I love it, it's like a blue cheese if you don't know what that is. It's so good.

SPEAKER_05:

There's an eggplant.

SPEAKER_01:

Oh, there's the eggplant. Uh three cheese and meat lasagna with eggplant, asparagus, and peas. That sounds good.

SPEAKER_05:

Sounds like a hot dish.

SPEAKER_01:

Oh, yeah. Quail. They've got some goofy ones.

SPEAKER_03:

Yeah.

SPEAKER_01:

There's ours. What was the one? I think it's in here somewhere. I didn't mark it. That was in the movie. The head. Yes.

SPEAKER_03:

Yes.

SPEAKER_01:

It's in here. Yeah.

SPEAKER_03:

Oh, really?

SPEAKER_01:

It's a pig, the whole pig head. Yeah. And they serve it on the platter, like, here you go. Yeah. Yeah.

SPEAKER_05:

It's an all-day thing.

SPEAKER_01:

Yes.

SPEAKER_05:

Is that head cheese?

SPEAKER_01:

No, head cheese is like innards. This was like actually the head with the snout and the yeah.

SPEAKER_05:

It caused a big argument in the movie.

SPEAKER_01:

Yeah. Okay, so let's uh let's check these. I'm gonna turn this down a little bit. Oh, oh yeah.

SPEAKER_05:

$26.99.

SPEAKER_02:

Awesome.

SPEAKER_05:

And 10% of our retail page was back to$5.99.

SPEAKER_02:

Yeah.

SPEAKER_01:

Oh, let's talk about the pesto book. So in a couple weeks, Terry and I are doing an event here. It's on Sunday, the 19th. Um, we will be so that's a ticketed event. Um, so that is on Terry's website, um, and we will both be here, but we're gonna cook out of the pesto cookbook, um, and that will be interactive. So you guys will be like up here doing the thing. We're all gonna make pesto. We'll make dishes with the pesto to eat. Um, so that'll be a really fun afternoon.

unknown:

Wow.

SPEAKER_05:

$35 is also from cooking.

SPEAKER_01:

Oh, that's okay. Probably because I had more liquid in here.

SPEAKER_05:

And um, the cooking more than just pesto. Uh, there's different recipes in here for pesto, but there's also recipes in here for mayonnaise and vinaigrette, and then how to do sauce and the cookies for soup and ancient recipes or even dirt recipes in here. Um, so it's pretty cool. There's tons of four-color pictures, yeah. And it's not just Italian, it's right cultural. There's actually a recipe in here for salsa verde, yeah.

SPEAKER_01:

So I tabbed a Moroccan Tremula. Um yeah, lots of different ethnicities in here. Goat cheese, yogurt, and lemon pesto.

SPEAKER_05:

There's an avocado mayonnaise, there's so good.

SPEAKER_01:

But then there's like dishes on what to do with them and make make the thing. So that'll be a really fun event. So high oil.

SPEAKER_05:

Yeah, library is on here. This cookbook is$17.99. If you want the cookbook again, you can't come to the other. I won't be getting more copies of the October 19th.

SPEAKER_01:

It says Sunday. Yeah, okay. So we're gonna get started on the uh parsley sauce while these can finish cooking. Um, how are the insides looking?

unknown:

It's not bad.

SPEAKER_01:

Okay, well it's oh you just turn it up? Okay, okay, we're okay. Um I'm gonna turn that down a little bit. Okay, so we've got on page four of your packets is the uh parsley sauce. So we're gonna do olive oil, some fresh lemon juice. And there's actually no basil in this, so it's I it's not a pesto, but it's uh what are they calling it? A salsa verde parsley sauce. Okay, so we'll do some lemon juice. So this is three tablespoons, usually a half of a lemon is about a tablespoon, depending on how much rind versus yellow you have. Yeah, flesh, and then we'll taste. I mean, that's the funnest part about making any of those pestos, is you know, you follow a recipe, but then I feel like they're very um subjective, and so like adding more salt or adding more lemon juice or adding whatever is um something I always end up doing even when I'm using someone else's recipe. So the make the creating, the tasting, and kind of tweaking to uh how you prefer and you know what your taste buds are craving. Okay, then we've got some garlic. So we've got some fresh garlic cloves, and thank you. Okay, don't be scared. Anchovies, it's just a few. There's a lot going on though, so hopefully, you know, this is hopefully going to be a nice flavor profile that is uh not too overwhelming.

SPEAKER_05:

You guys, yeah.

SPEAKER_01:

Okay, so this says six fillets. So I will count these because I don't want this to be too crazy. One so these are the anchovies, two, and actually when I was at high V, they no longer carry these in the can. They had anchovy paste, um, but no fillets. Um, you certainly could. I just uh would kind of need to play around with the amount, but yeah, you totally could. I just um wanted to find these. Um well Des Moines, but that's because I was there. Um this brand, the Cento, you could probably get them on Amazon, I think. Okay, one, two, three. So they're they're fishy, but they're salt. They add a nice, like, you know, ocean-y, salty to it as well. So they're they're tasty. Okay, then we're gonna add some capers, which are kind of I think of these as kind of the same. They're kind of like briny, watery, salty kind of thing. Ocean-y a little bit. Okay, and we're gonna do one quarter cup. So I'm gonna just get rid of some of this water. And do a quarter cup. Yep, we're on we're doing the parsley sauce. Yep. This is a lot, a quarter cup. So this jar is three ounces, so it's about half a without the the uh juice. They're berries. Right?

SPEAKER_05:

They're pickled flower buds.

SPEAKER_01:

Yeah. Yeah. They are not fish eggs. You're funny.

SPEAKER_05:

It's a Mediterranean flower. I can't pronounce it. Potato Mediterranean before they loom.

SPEAKER_01:

But like anchovies and capers are in actually a lot of Italian pasta sauces because yeah, they're not olives. No. Yeah, they are not olives. Okay, so um, it says breadcrumbs. I'm using uh panko unflavored, and then we're gonna let's see. So we got breadcrumbs, capers, anchovies, garlic, lemon juice, olive oil, and then we're gonna just do so four handfuls of parsley. So we're gonna just cramps. Is that not a cup? Is that like a two cups? Okay. Um, this is curly. Curly parsley. This said flat leaf. I should have bought flat leaf. I bought the curly. I think they taste the same. I really do. Okay, so let's give this a whirl, and then if you would like to come up and taste, we've got little spoons. You're welcome to come up and I'll take a few people to uh to help test this, and then we can tweak it. Let's see, I'm gonna grab one of these. So I'm gonna just scrape this down. Here, let me I know that's what I was just thinking.

SPEAKER_02:

Let's move this. Thank you.

SPEAKER_01:

And I might want to add some more olive oil. It depends on how the consistency is for this. Is it smelling good in here, you guys? Yeah, lots of different smells though, right? I know, right? There's no basil here today, and there's no pecorino. I know. Sad. It's very sad. Okay. Anyone want to taste this? Be a tester. Come on up. Come on up. How many are coming up? Two? Okay, so we'll do. Okay, so I haven't tasted this yet. I don't know where where we're at. So stay up here because you'll test, and then we'll tweak, and then we'll taste again. There you go. Hey Jen, could you grab me two more spoons out of that drawer, please? There you go. Thank you. What do you guys think?

SPEAKER_05:

Yeah.

SPEAKER_01:

Lemon?

SPEAKER_05:

Yeah.

SPEAKER_01:

It's like I'm I'm I'm wanting the basil, but there is no basil. Yeah, no more salt. Well, we didn't add any salt, right? We added um the capers and the anchovies are salty. So I didn't add any salt.

unknown:

Right.

SPEAKER_01:

Um, but I'm I am tasting the capers and the anchovies. So I don't want more of those. Do you agree? Yeah. Okay, so what if we did a little more garlic, too? Yeah. Garlic, olive oil, a little Lemon? Yeah. And see. Okay, so let's try that. Because the garlic is going to offset some of that. Little oil, little garlic.

SPEAKER_05:

Yeah.

SPEAKER_01:

Another lemon. No more of these guys.

unknown:

What's the name of that story before?

SPEAKER_01:

Grazianos. It's the Italian grocery store. You would never find it if you weren't looking for it because it's a little hole in the wall. It's been there. They actually just had their 100th anniversary. Um, I think last year. Um, but it's a multi-generation, everything is either made there or it's imported. So it's like the real deal, good stuff. Um I know, I was thinking that too. I don't know where it went. Oh, there it is. Okay. The flooser. This is like my favorite tool. So instead of I I don't like these because they're metal, but it's also kind of messy. This one you put, it's not metal. You put the lemon, lime, orange in flat, and then it goes like this, and it just pulverizes, catches the seeds, and just it's just awesome. Yeah, but I obviously missed that. Yeah. Okay. The fluusa, the flat juicer. I think it's like a ju like juicer, but flu. Flat juicer. Okay, let's try this again. Okay, then I'm gonna scrape and then we'll do it again. So I think for that um the pesto event on the 19th, I think we're gonna do either two or three different pestos out of that book, and then like I said, we'll do an entree to eat with the yeah. Okay, let's do this again. All right. I'm sorry, we always have surprises. We always have surprises, yes. Lots of goodies, lots of thank you, just cooking nuggets, right? And advice, and it'll be a fun time. Is that better?

unknown:

Thank you.

SPEAKER_01:

Really?

SPEAKER_04:

I think it's better. It's better. I like it. I don't know. I think it's better. I'll go with the team. I can't. You guys good?

SPEAKER_01:

Okay, okay. We're we're pressuring you. Thank you. Thank you. Hand for the testers. Yay. Okay, so I'm gonna grab one of these and cut into it and see. Yeah, done with the parsley, see what we're looking like on the inside, and then I think we might be ready. How does your inside look? I think these look no. Well, no, these are too thin. I know they just didn't brown like this pan did. So they don't look as like cool. But I think these I can't imagine they're not actually.

SPEAKER_02:

I think they're totally done. Let's see. I think it's done. Let me just check the sausage.

SPEAKER_00:

Sorry, I'm dissecting this because I want to make sure these are not raw. It's all cooked. Look at that though.

SPEAKER_01:

Isn't that cool? All right, okay, so what we're gonna do is we'll cut these up and plate them, and you guys can come up here to um so come this way and you'll come walk this way and get a plate and a fork and a napkin. So give us a couple minutes. Um let's get the polenta out.

unknown:

Did you make the polenta or did you make the police?

SPEAKER_01:

I did. No, god no, strike you down, strike no, no, oh my goodness gracious! Girl. Oh, how dare you! Yeah, so we have red or white. So if you want to, um, yeah, maybe just pour a few of each, and if you want to take one, if you don't want to, no big deal. Um, yeah, so polenta. So it's a it's a classic Italian grain um that is served at holidays for you know regular dinners. Um the normal way to do it, so this is my cheating way to do it, not the tube. My cheating way to do it is in the oven where I put uh you can do water, you can do um, I did chicken stock, and you just cover it and put it in the oven for like 40 minutes, and it just does its thing. Now, the real way to do it is you get this the coarse ground, which this is the coarse ground. Um maybe there's another like a stone ground. Anyway, my mom has this huge, like you think of like your biggest soup pot, and you stand there and she has plenta parties, and the women stir first because it's easier, and you stir for like two hours, and you keep adding stocker water and more cornmeal, and then the men towards the end because it's like impossible to stir. And her her wooden spoon is like this long, it's like one of those old rolling pins. Um, so that's the old-fashioned way to make the polenta, but this is uh fabulous. I think it turns out really great, and it went in the oven instead of having us have to babysit it. So we'll give you guys a little polenta. Yeah, and a piece of that, and then um, you can leave that there though, because that'll that'll be at the end. I'm gonna come this way. And then, although we'll do the plates over there, and then I'll put your your uh salsa verde on the side so that if you want to taste it, sample it, put it on your meat, knot, whatever, um, you can decide. Maybe I should have just put this down here. You want to do that? Okay, cool. Okay, well, when you guys are ready, come on up.

SPEAKER_02:

Do a few of these and then I'll do some of these.

SPEAKER_01:

Or you know what, do you want to do? Why don't you do a little of the polenta and then pass it to me because then I'll put this on on top.

SPEAKER_00:

And then we'll do that and we'll go that way. Yes. Perfect. Okay. So now we'll make that. Yeah, I can take some. Yeah. I was thinking that. You might be.

SPEAKER_01:

Hello.

SPEAKER_05:

Oh yeah.

SPEAKER_01:

Did you do pork or chicken or veal? Yeah. Nice. Yum. So I think some of you kind of got chinced on the uh polenta. So if you want more, feel free to come back up.

SPEAKER_00:

Sorry, I didn't didn't mention that.

SPEAKER_01:

Actually, do you want to get the other pot out? Yeah, I did two. Well, I d I didn't want them to overflow, so I did two pans. Oh, that's okay.

SPEAKER_05:

Got that. Got that the hard way. My favorite thing to put on top of it is a like a pig over meat yellow.

SPEAKER_01:

Oh. Oh. That's new.

SPEAKER_05:

That's a recipe I found in a book. It is really good actually. That runs already oak with a plunge. Yum. Yeah.

unknown:

Okay.

SPEAKER_05:

Have it for breakfast or dinner.

SPEAKER_03:

Yum.

SPEAKER_05:

Oh Shelby. I already had a catch just a little bit of your second. And and I gotta take that for you. Thank you very much.

SPEAKER_02:

You're welcome. Thanks for coming, ladies.

SPEAKER_03:

Okay. Yeah, sure.

SPEAKER_05:

Can we just throw them out?

SPEAKER_01:

Cool. So how are first bites? You like it? Do you like the polenta? I think it's really good. So the way that my family usually I'm gonna try your eggs, Terry, though. That I love that idea. But um, our classic way of serving polenta is with like my mom will like do that, but then she forms it like in a loaf and um slices it, and then we put uh brick cheese and Italian sausage and a piece of chicken on the side and red and marinara. That's that's really good. That's the nostalgia for the polenta for me. So um, yeah, there is more meat, so you're welcome to come up um and get a little more if you'd like, but uh take your time. So um in your packets, there's also thank man some information about the library, which you obviously found because you're here. Um, but if you have not like toured the library, wandered around, there's a lot of spaces upstairs that uh, you know, like 3D printers, there's a podcast room that are you know you can use um as a member of the library. So there's a lot of fun stuff, and of course the kit area way back um on the first floor is like phenomenal. So um if you haven't checked that out, and then on the bottom of page seven is contact information and a little blurb about Swamp Fox bookstore and um not Terry specifically, but about your store. Um if you haven't been there, it's absolutely adorable. It's right across from Sweet Cheesecake, right on the main drag. So um go go visit her. What's tomorrow night?

SPEAKER_05:

Oh gosh, you're not over by resting anymore. No, I don't think I really should because I got lots of books for you.

SPEAKER_01:

Yeah, so they started in those little pods.

SPEAKER_05:

Yeah, yeah, I was just telling her it's so funny because you could go in and go, This is what might you help me as a kid, one of my teenagers. Like she likes murder and mayhem, and that scares me, but let's do something. You know, so she finally would read it. Oh, like nice. Cheesecake, yeah.

SPEAKER_01:

I know where you are, but just beautiful, beautiful books. You like that? Do you guys like the parsley? That Salsa Verde? It's interesting. Um, on page nine are uh wine tasting notes of the wine that you guys are tasting, um, if you're interested. And I put pictures on there so that if you liked it, they were both from Hive so that you can go and uh purchase those. And then on page five. So page five is is more about me, Jesus Telling Kitchen. So um, if you did enjoy this, again, thank you for coming. If you did enjoy this, um, I offer a couple other uh private cooking events where I can come to your house and you can do a private dinner party, you select a custom menu, and we do interactive, you know, like we're all up here cooking, have a dinner party, and then I leave and you guys, you know, you eat. So um those I can do those virtually in person. Um, so you know, if you've got family and friends across the country, uh, same thing. We can do a custom menu and zoom everyone in. Um, and and then I'm at home or at your house, or whatever, and we're making, we're all making the same thing. So that's really fun. Um, and then I do employer team building events. Hi. Um where and we can do them here or if your company has a uh kitchen on site um as a team building event, we do cooking. So those are also really awesome. Um, usually about 20 to 30 people is about a sweet spot for that. So about this, um, you know, I rearrange this room to be you know decorated and more conducive to people eating together and we all cook together. So if you your company has a culture program uh that does team building, uh please you know think of me, throw my name in the hat. Or if you know someone that does, you know, please let them know that I exist. Um, that would be awesome. Um, and my down at the bottom of page five is my contact information. This QR code goes to all my socials. So if you could at least like if you're on whatever socials that you're on, if you could please just go find me, like me, subscribe, follow, comment, do all those things just to help me grow. That would be appreciated. So um that is our nunas cooking event. Um, so thank you again for coming. Take your time and come up if you would like some seconds, questions.

SPEAKER_03:

Yeah, make it a little less coming.

SPEAKER_01:

I would put fewer capers in it and probably fewer sardines. Um, because both of those have like the briny, salty, uh ocean-y flavor. Or I'm sorry, anchovies, anchovies, anchovies, but and sardines really aren't that salty. Anchovies capers, I would back those off. Or omit if you really didn't like it.

SPEAKER_05:

Yeah, yeah.

SPEAKER_01:

I can taste it. I could taste the the capers, especially. Yeah, you can totally taste them. Other questions, but it was delicious, yeah. TBD. Not sure. Yeah. I don't know. We're trying to figure that out. Yeah, not sure. Yeah, I mean, if so, when you walked in that sheet, um, if you could please, you don't have to give me your phone number, but if you could please give me your email, then I can email you updates. Like, so we are trying to do an event um with the sweet cheesecake uh owners and Terry and I. So if you want, you know, and I don't, I'm not gonna like spam you 50 times a day. I email maybe once a week, but I'll email you recipes, I'll email you updates, and if we have an event coming up, I email that and say, hey, you know, this is um this is coming up. So if you could please give me your email, that would be awesome. Um, and then yeah, I'll give you updates on that. But yeah, I'm not sure yet. Yeah. Other questions? All right, well, thank you so much for coming. I appreciate you being here. And please go to the back of the room. Terry has uh the nonas, the pesto, and lots of other books.

SPEAKER_03:

If you want a ticket for the event, yeah.

SPEAKER_01:

Yeah, we still we still have tickets for that pesto event. So a great couple's afternoon, a girls afternoon. Um, yeah, please uh please check that out and can consider buying tickets for that. It's at two o'clock and we'll be right here. Yep. Yes, yes.

SPEAKER_06:

Yes.