[00:00:09] This is the Kate Dalley Show.
[00:00:17] One of my favorites. I got out the guitar last night. I was playing and it was bringing back so many memories of playing at Christmas time, you know?
[00:00:40] And how much we played at Christmas time as a family. My whole family plays guitar and not my own, but my family I grew up in.
[00:00:48] And I'll tell you what, it was a lot of memories focused around music and food.
[00:00:55] I know that you might be the same. I don't know. Music and food? Or just food? I don't know.
[00:01:03] Anyway, I've had several requests to share a little bit more about food.
[00:01:09] So, I mean, come on. I love food. Of course I will.
[00:01:12] And I give you some hints and tips and you're welcome to call up.
[00:01:17] Of course, the Christmas punch I make every year.
[00:01:19] And I always find it kind of funny because my one son is just always like, Christmas punch, right?
[00:01:24] You're going to make it, right?
[00:01:25] And all it is is cranberry sprite, pineapple juice, and cran grape, and ice, and raspberries.
[00:01:32] And that's it. And stick it in a big jug and everyone loves it.
[00:01:35] So, I have a big glass pretty thing, of course. Not a jug.
[00:01:38] But everybody loves it. So, there you go.
[00:01:40] And, of course, the glass bottom sugar cookies.
[00:01:44] If you don't know what those are, they're such a fun treat to make.
[00:01:48] But you're making a sugar cookie dough and then you're taking a glass, just one of your glasses that you drink out of,
[00:01:55] and you're putting a little butter on the bottom of it and you're sticking it in sanding sugar, like red or green.
[00:02:00] And it sticks to the bottom of the glass.
[00:02:02] And then you press your cookie down and it puts that imprint of sanding sugar flat into the cookie.
[00:02:09] Don't do it too far, but, you know, press it down and then bake them.
[00:02:12] And it bakes into the cookie.
[00:02:14] And those are very old-fashioned glass bottom sugar cookies.
[00:02:18] So, when you hear that term, that's what that means.
[00:02:20] It bakes right in there.
[00:02:22] And so, I love that.
[00:02:23] And that's always a Christmas classic.
[00:02:26] Also, if you want the best brownie recipe on the planet, I'll give you the website.
[00:02:32] You ready?
[00:02:32] It comes at ModernHoney.com.
[00:02:35] It's called Better Than Boyfriend Brownies.
[00:02:38] Those are the best.
[00:02:39] Those are the best.
[00:02:40] That's the best homemade brownie recipe on the planet is Better Than Boyfriend.
[00:02:45] Isn't that a funny name?
[00:02:46] Better Than Boyfriend Brownies at ModernHoney.com.
[00:02:50] ModernHoney.com also has the best coconut cake you'll ever make in your lifetime.
[00:02:55] Seriously.
[00:02:55] The best.
[00:02:57] I'm a big baker.
[00:02:58] Big.
[00:02:58] I just love to cook.
[00:03:00] And so, there's always the favorites.
[00:03:02] I love the maple honey glazed ham, of course, every Christmas.
[00:03:07] I also love a turkey at Christmas time because I make homemade rolls and my grandma's recipe
[00:03:14] and my Aunt Norma's recipe.
[00:03:16] And those are the ones I make all the time.
[00:03:18] And those are like currency at my house.
[00:03:20] We love those rolls more than life itself.
[00:03:22] So, those rolls are the best.
[00:03:24] And so, we make little turkey sandwiches forever with them.
[00:03:26] And also, if you would like a secret to pie crust, do you want to know what several generations
[00:03:33] back used in pie crust to make it really flaky?
[00:03:38] Vodka.
[00:03:39] I know.
[00:03:40] I know.
[00:03:41] I know.
[00:03:41] It's crazy.
[00:03:42] But they did.
[00:03:43] Instead of water, or they would do half and half cold water and cold vodka, they would keep
[00:03:47] vodka in the freezer, like in a bag or such, and not in glass, but in the bag.
[00:03:53] And they would keep it in the freezer.
[00:03:55] And then they would pull it out when they would go to make their pie crust.
[00:03:58] And it actually makes it flakier.
[00:04:01] I know.
[00:04:02] It's crazy.
[00:04:03] But it's true.
[00:04:03] When you start to go look at some of the old time hints and secrets of things, this is what's
[00:04:09] going to come up.
[00:04:10] So, vodka in the pie crust.
[00:04:15] I know.
[00:04:16] Maybe they were drinking a little on the side.
[00:04:18] I don't know.
[00:04:20] Go ask that generation.
[00:04:22] I mean, my gosh.
[00:04:23] They had to cook the old-fashioned way.
[00:04:25] I'm sure it was a headache.
[00:04:29] Maybe they were taking a little sips on the side and they just put it in there anyway.
[00:04:32] Maybe it doesn't make it flakier.
[00:04:33] Maybe they just liked it.
[00:04:35] Who knows?
[00:04:36] I don't ask questions.
[00:04:37] I just know that vodka makes it flakier.
[00:04:40] So, there you go.
[00:04:41] If you guys have any tips or hints, I would love to hear it because I'm telling you, I
[00:04:47] know you guys do.
[00:04:48] Here is a ham recipe though.
[00:04:50] I want to give this to you guys.
[00:04:51] This is three-fourths cup maple syrup, half cup brown sugar, three tablespoons Dijon mustard,
[00:04:59] a tablespoon of orange zest, some rosemary leaves, like a tablespoon, some pepper, and
[00:05:05] then you keep on glazing that ham as it's cooking and it's really good, really to die for.
[00:05:10] So, there's that.
[00:05:11] You know, I love food and my kids told me, they said, you should do cooking videos while
[00:05:17] talking about politics.
[00:05:18] And I was like, you know what?
[00:05:19] Not a bad idea.
[00:05:20] I'm actually thinking about that because I love to be in the kitchen a lot.
[00:05:25] And so, there you go.
[00:05:27] I just think it's so important for the family.
[00:05:32] Also, apples in the stuffing.
[00:05:34] It's a must.
[00:05:36] And I love that.
[00:05:38] Pink Lady Honeycrisp.
[00:05:40] Put some diced apples in that stuffing.
[00:05:43] You're going to love it.
[00:05:45] And also, you know, saute that with your celery and stuff.
[00:05:50] Okay?
[00:05:50] So, I love stuffing, homemade stuffing.
[00:05:52] One of my all-time favorite things too.
[00:05:54] And I love cooking, as you could tell.
[00:05:58] I mean, it's a struggle, folks.
[00:06:00] I know, to not want to eat everything all the time.
[00:06:03] But I'm telling you.
[00:06:05] Also, if you're going to make snow crab or anything like that, my tip for that is to make
[00:06:09] a Cajun butter and throw it on your crab legs before you eat them when they're nice
[00:06:15] and toasty from being steamed.
[00:06:19] Seriously, the best.
[00:06:20] I'm telling you.
[00:06:21] Cajun butter.
[00:06:22] Oh, my gosh.
[00:06:23] You'll have died and gone to heaven.
[00:06:24] It's so good.
[00:06:26] You'll be licking your fingers.
[00:06:28] And I'm trying to think if there's any other tips that I can recall just sort of off the...
[00:06:35] I'm just trying to think if there's anything else.
[00:06:38] I do do the Tom Woods turkey every year.
[00:06:40] And Tom Woods is an author that I've had on the show, a libertarian.
[00:06:44] He actually stuffs his turkey with oranges and onions.
[00:06:48] And I do the same.
[00:06:49] You quarter them all, stuff it in there.
[00:06:51] Olive oil, rosemary, thyme.
[00:06:53] You know the song.
[00:06:54] Anyway, all of the seasonings.
[00:06:57] And you cook it.
[00:06:58] You do not open the oven door for two and a half hours.
[00:07:00] And you make sure the turkey's under 13 pounds.
[00:07:03] Otherwise, it dries out if you try to go for the big 20-pounder.
[00:07:06] Anyway, some cooking tips for you.
[00:07:09] But you foil it until the end.
[00:07:11] And you cook it, I think, on 325.
[00:07:13] That is the Tom Woods turkey.
[00:07:15] He put that out every year.
[00:07:17] And I started doing that, oh my gosh, when I had him on the show back in 2012 or 13.
[00:07:24] Yeah, probably 2013.
[00:07:26] It's been a long time.
[00:07:27] And I've been making it ever since.
[00:07:29] It's really, really good.
[00:07:30] So there's some tips for you.
[00:07:32] And I hope you share the podcast today because there's so many great stories, right?
[00:07:37] So many great Christmas stories.
[00:07:39] Everyone's got them, you guys.
[00:07:40] And whether it's a good year or not so good year this year, you're not alone.
[00:07:45] I promise.
[00:07:47] You're a child of God.
[00:07:49] There's a reason you're here.
[00:07:50] There's a purpose that you've got.
[00:07:52] And live your purpose.
[00:07:54] Find it.
[00:07:55] Reinvent yourself.
[00:07:58] This next year can be a really good year if we concentrate on staying close to God and,
[00:08:04] and of course, living our, living your best life, right?
[00:08:10] There's a lot we can do.
[00:08:12] There's a lot we can do to thwart what's going on too.
[00:08:15] And I say we all pull together and do that.
[00:08:18] That's my Christmas wish.
[00:08:19] We need truth on earth, not peace on earth.
[00:08:21] We need truth on earth.
[00:08:23] That will give us peace on earth.
[00:08:25] Okay?
[00:08:26] We just get some truth.
[00:08:27] Finally.
[00:08:28] That would be nice, wouldn't it?
[00:08:30] Everybody have a Merry Christmas.
[00:08:32] I'll see you in 2025.
[00:08:34] Can you believe that?
[00:08:35] 2025?
[00:08:36] Be faithful.
[00:08:37] Be fearless, everybody.
[00:08:38] Be as honest as you can possibly be.
[00:08:41] With everyone in your life.
[00:08:43] And I'll see you next year, 2025.