Season 1, episode 5: saving time (and having fun) in the kitchen

Transcript

Conner: (00:06)
Welcome to Kiddos in the Kitchen, a podcast hosted by my mom.

Andrea Anthony: (00:15)
What started as necessity became a passion for me. When I was 15, my mother had a heart attack, and while she did survive the heart attack, she was out of commission for a while. I had to assume the role of the person that would shop and cook.

Stephanie: (00:32)
That's Andrea Anthony. For more than 42 years, she has owned the Lobster Roll in Amagansett, New York. Her cooking show, “Eat, Drink and Bake with Andrea”, is in its third season, and she is definitely what you'd call a food person.

Andrea Anthony: (00:46)
It really did become a passion. I'm one of those people that when I want to unwind, I cook something. When I'm happy, I cook. When I'm stressed, I cook. So it really became an outlet, a release and I suppose a form of art.

Stephanie: (01:00)
That art and love is something she's passed down to her three sons who are now adults.

Andrea Anthony: (01:07)
I have to say when I cook, I really do think it's contagious because for me it's an event and my sons grew up seeing me in the kitchen a lot even as a working mom, and I would put on my favorite music. It was just a happy place. I think my sons absorbed that seeing me in the kitchen. My friends would say to me, "How do you make your homemade muffins all the time for your kids in the morning, and when do you find the time to do it?" I made time and I really enjoyed that. When my boys got old enough I said, "Hey, you want to help?" Kids love to master tasks. They showed an interest so I got them involved as it was relative to their skill level.

Stephanie: (01:47)
Now that her kids are grown, each young man's interest in cooking varies and she's working with her 4-year-old granddaughter.

Andrea Anthony: (01:55)
When she was about, I want to say 18 months, it might've been two years old, but she was still in the high chair, I would bring her into the kitchen with me. I often had her for weekends, giving my son and my daughter-in-law a little bit of a break. Peyton would spend the weekend with grandma and we'd cook. I would have her in the high chair and she would watch and observe. I was making pizza and I gave her a little piece of the dough to play with. She was always watching and somewhat interested and observing and taking it in, and as she got older and her skill levels developed, I would let her help more and more. And now she's at a point at 4 years old with a lot of things she can really do, and she does show an interest. It's something fun we do together. It's great.

Stephanie: (02:38)
Andrea's enthusiasm has a practical side too. She understands how hard it can be for parents to do everything, and she has some ideas.

Stephanie: (02:48)
Welcome to Kiddos in the Kitchen, a podcast about helping busy adults find the inspiration and information they need to teach the kids in their lives how to cook. I'm your host, Stephanie Conner, and today we're going to talk about time-saving tips for parents. As you can tell, Andrea Anthony loves to cook, so I wanted to know what steps does she take to make her kitchen a joyous place? How do we transform cooking from a chore into something more fun?

Andrea Anthony: (03:18)
First of all, my kitchen is always really clean and uncluttered. I can't work when things are all over the place. It's sort of like a clear palette, and when my kitchen is clear of papers and clutter and things that we all tend to leave around at times, it sort of sets the tone for me. It's a peaceful place. I want it to be tranquil. I don't want it to be chaotic. When I'm in the kitchen, that's my starting point. If there are dishes in the sink, I make sure the dishes are cleaned. Either put it in the dishwasher, wash them. I clear my counters.

Andrea Anthony: (03:51)
I do like to listen to music. It really sets the tone for a peaceful place to be, and for me that's the baseline. The music adds another tone level of an atmosphere, and I think for me it has a lot to do with atmosphere in the kitchen. I think that's really important. My space is clear, I can think clearly and be organized. I want to make sure that I have everything I need for the recipe. I don't like to run around the kitchen gathering ingredients while I'm cooking. I like everything taken out. So a sense of order, organization is really important when you're in the kitchen.

Stephanie: (04:27)
This degree of organization sounds like a potential time- and sanity-saver,” and I thought it was the perfect segue into our discussion about saving time. Andrea acknowledges that now that her children are grown, she could spend hours in the kitchen, but she knows we're not all in that place. Time savings, she says, starts with the recipe.

Andrea Anthony: (04:49)
I think the first thing is plan. First of all, pick a recipe that you'd like to make for dinner or lunch or whatever the meal period is. In doing so, it's important for busy moms, I think, to try to find the recipes that just don't have too many ingredients. The more ingredients in a recipe, the more you have to shop, the more you have to take out, the more you have to prepare. So on busy nights, I would choose a recipe that maybe has less rather than more ingredients, and there are plenty of recipes out there that you can scan that fits that bill.

Andrea Anthony: (05:24)
I think that's the first step we want to look at in recipes. The other thing is we don't want too many steps involved. We want to keep that simple. So my advice is read through the whole recipe before you choose the recipe. Sometimes it might not be a lot of ingredients, but there might be several steps that are more time-consuming. Those are things I think that are important to note. We want to kind of look for things that have lesser cooking times as opposed to more cooking times.

Andrea Anthony: (05:53)
One real easy thing for moms is to get a chicken and that's the kind of thing that you can prepare your chicken, throw it in the oven whereas it might take three hours depending upon the size of the whole chicken. But that's one of those things you can pop in the oven and then do other things. If you want to do something that takes longer, as long as there aren't a lot of steps involved, that might be a great thing to do because while it's cooking, you have time to do other things.

Andrea Anthony: (06:21)
Those are things we have to take into consideration. Being in the restaurant industry, I've learned throughout all these years and most of us that are in the industry understand that you have to prep. Pre-prepping is really, really important to cooking and it's really no different at home. So if there is a recipe, and let's say you love a recipe and maybe there are a lot of ingredients, but you want to make the recipe.

Andrea Anthony: (06:44)
Well, if you can find time to pre-prep the recipe, meaning let's say if you're using carrots and celery and onions, prep those, peel them, clean them, chop them, put them into cups in the proper portions. That's something that can be done ahead of time in certain recipes. So prepping it, not necessarily cooking it at that point, but get everything prepped so that when it is time to cook, then you'll have everything portioned out. Your prep is already done. And then it's just a question of proceeding on with a recipe.

Andrea Anthony: (07:18)
Those are time-saving steps. The moms that have kids in school, maybe just take a little bit of time, plan it out. Now, if you're a working mom, as I know my daughter-in-law is, and the kids are on the bus and then you're off to work, you really have to know how to multitask. Sometimes that might be an hour on a Sunday over the weekend pre-prepping items that'll carry you into Monday, Tuesday, so if you can grab an hour away and do your prep time, it cuts the time in half for the recipe.

Andrea Anthony: (07:48)
Those are things I feel really important in the whole process. I'll even set my table. If I get up... And this is when Peyton was with me, I would wait for her naptime, and when she went down for nap, it takes me three minutes to set the table, have that out of the way. And even then while she was napping, I would do some pre-prep for dinner so that when she did wake up, I had a lot of the things already completed. And that's really helpful.

Stephanie: (08:13)
Yeah, absolutely. I am the worst at that.

Andrea Anthony: (08:16)
It's all about planning. There are certain items that can be par-cooked. Chicken cutlets can take a while to cook. What you can actually do is you can par-cook them, don't completely cook them all the way. You can par-cook them, sear them in a pan, and then refrigerate them so that when it comes time to make the recipe and you're going to make it with a little bit of sauce or vegetables or whatever may be going into that recipe, it's already par-cooked and you can finish it off.

Andrea Anthony: (08:42)
There are certain things you can do that with. Meatballs. I bake my meatballs, I never fry them. I'll throw my meat together, and the breadcrumbs, and garlic, and some spice. I'll make the meatballs and I'll throw them in the oven for maybe 15 minutes just until they firm up, and then I'll finish cooking them right before dinner.

Andrea Anthony: (09:00)
So you pop them right back in the oven and finish them off, so it's quick. So you have to really look at your recipes and determine are there things in those recipes that we can par-cook and then finish off toward dinnertime so that we've cut our cooking time down.

Stephanie: (09:15)
Yeah, absolutely. And I'm thinking, too, that the pre-prepping is something that could be so helpful. I know that when I cook with my own son, one of the things that I have to think about during a weeknight is how long is this going to take with him there and weigh that against the value of having him there. But to be able to have everything pre-chopped or as many things pre-chopped as I can or premeasured so that he can help without it being a huge ordeal, I could see that being very valuable.

Andrea Anthony: (09:48)
Yeah, I mean all of that is really age dependent because there are certain tasks that kids can help with. With a younger child it might just be pouring things that are already pre-portioned into a bowl or a pot, whereas older children can cut. I mean when they get to a certain point, if they're 10 years old or 12 years old, then their skills are obviously more sophisticated. So depending upon their skill level, you can adapt that to what you're doing in the kitchen, and when you do it. I love homemade salad dressing. I'm one of those people, I just don't like buying bottled salad dressing. And I'm sure there's—

Stephanie: (10:21)
I'm the same way.

Andrea Anthony: (10:23)
Listen, I'm sure there are some great ones out there, but that's kind of my pet peeve, and dressing is so easy to make. And I happen to love Italian dressing. So how salads... And I will share this with you. I hate chopping salads. To me that's just torture. But we all know that salads are great, and I love salad. So one thing I'll do is I'll make my dressing in the morning and it literally takes five minutes. The ratio is a third a cup of vinegar to two-thirds a cup of olive oil, and then I put some fresh garlic in it, some herbs, salt and pepper. I put it in a jar, shake it up, put it in the refrigerator and it's done.

Andrea Anthony: (11:02)
So little time-saving tips. If you have five minutes, say to yourself, what can I get done in five minutes? And how would that help them? I would even fill a pot for pasta water and leave it on the stove, put a little salt in there. So when it's time to cook the pasta, the pot is already on the stove. I turn the stove on and we're good to go. Even though it seemed that these things don't in and of themselves take time, what happens when you put a meal together, it's five minutes here, five minutes there, three minutes for this. And it becomes complicated, especially when you have kids. So once again, if there are things that you can do ahead of time when you have a few moments, try to use that as catch-up time, and it makes a big difference.

Stephanie: (11:45)
One of the things that you've talked about in the past that I would love to dive into is this idea of a two-phase meal. Can you explain what that is?

Andrea Anthony: (11:53)
Yes. The two-phase meal. Well, if you've ever made soup, we all know that you can't make soup for two people. Most recipes are six cups of soup. Sometimes I'll even double a recipe depending upon what it yields, because if you're making six cups, you can make 12 cups of soup. Soup is one of those things extremely versatile. If you make a basic vegetable soup, you can add things to it. What I mean by the two phases, we take the first phase, let's make the soup.

Andrea Anthony: (12:22)
And again, soup is not difficult. It's really just about the cutting and the chopping. Once it's simmering on the oven, that’s pretty much it for most soups. But what I like about that is we'll have it for dinner, and let's say one night I'll say, "Oh well, I think tonight I'm going to put some beans and, I don't know, pasta in my soup." So it'll be a vegetable soup with pasta and beans.

Andrea Anthony: (12:44)
One trick is you don't want to mix the pasta and beans in the whole soup. You want to take out the portion that you'll have for that night, then you add the beans to it in a separate pot with the cooked pasta. And that's your meal for the night because we all know that if you put pasta in soup and you save that overnight, it does tend to become too cooked, too mushy the next time you heat the soup up.

Andrea Anthony: (13:07)
So that's my first phase. We're having vegetable soup with pasta and beans. Then I'll take quart measurements, depending upon how many you're feeding, and I'll either keep some in the refrigerator for maybe another night and soup will last a good five days, or I'll freeze quarts in portions. So this way if I'm running late one day or I know I have a lot to do, I'll just grab a quart of soup out of the freezer and defrost it, and maybe that night I'll add some extra vegetables to the soup.

Andrea Anthony: (13:41)
Rice is also a good thing. Other types of grains, millet, quinoa, there are all kinds of grains and different types of pasta that we can add to soup and different types of beans. That second phase, while the soup is already done, I have my little hacks that I like to keep in the pantry, and beans are one of them. I always buy canned organic beans. I'll have garbanzo beans and white beans and kidney beans. I keep those in the pantry, and one night if I don't really feel like cooking too much, I'll grab some of that soup, add a can of beans to it, and even some rice. That makes another meal. It's a second phase on something that you already put most of the preparation into.

Andrea Anthony: (14:26)
Another idea would be buying a whole chicken. I'm talking about a precooked chicken at the grocery store. That's something on the way home, we're running late or I just buy one. Now I have a whole chicken that's cooked. There are all kinds of things that we can do. In effect, it is a second phase because it's already been cooked. So we say to ourselves, what can we do with a whole chicken? There are all kinds of things you can do. I make a chicken tortilla, one-pot soup.

Andrea Anthony: (14:56)
It tastes more like... Not necessarily like a soup, but it has a soup as a base, and we can add little pieces of chicken to that which have already been cooked. Again, rice, beans, vegetables, those are things that we can throw together quickly. Sometimes what I'll do is if I make meatballs. Meatballs can be eaten just as they are, and then if you have leftover meatballs we can sort of break them up, add a little bit more sauce to them. And do you remember the old sloppy Joes?

Stephanie: (15:26)
Uh-huh (affirmative).

Andrea Anthony: (15:26)
Kids really enjoy that. So it's really just a point of taking something that you can sort of reconstitute into something else. Those are really time-saving tips that really work for busy moms.

Stephanie: (15:40)
Yeah, absolutely. And I feel like there's an opportunity, maybe only on one of those nights do we bring the kiddos into the kitchen because we're not going to do it every single night. But if we know that one of those nights is an easier night or maybe one of those nights, we just happen to have more time and that's phase one, I think that creates a lot of opportunity and definitely saves time.

Andrea Anthony: (16:02)
One of the things that I do for my kids, now for my granddaughter, I would make pancakes. Now, these are health pancakes that have a great recipe with grains and flax and chia, and they're very, very healthy pancakes. And I would make those, and that would be breakfast. But once they cool off, those pancakes are really good. They're very dense. So it makes a good sandwich. And I would take... If your kids... Some kids are allergic to various nut butters, but cream cheese, bananas, honey. My kids were able to eat peanut butter. I would put peanut butter on it and some raisins or apple butter and make those into sandwiches, wrap them up and have them ready.

Andrea Anthony: (16:47)
That's something that came to mind when we were discussing two-phase meals. Pancakes one morning and then the next day or for lunch that day we can make those into healthy sandwiches. That was just another idea that I thought of. In terms of bringing kids into the kitchen, I think that it really is age-relevant as we talked about, but I think it's a question of trying to inspire the interest, allowing them to help and being patient. It doesn't always happen all at once and some children will show more of an interest than others, and I think it's just a question of not forcing it on them and just having them around and understanding that this is a work in progress.

Andrea Anthony: (17:32)
Sometimes it takes a little time for kids to get involved in their attention span. Sometimes it just isn't too long, depending upon the age. So they may do a few things and then lose interest, which is fine. Even for them to just get involved on any level is really setting the baseline for what's to come.

Stephanie: (17:50)
Absolutely. And we should remember that there's a time when they are slowing us down maybe, but eventually they'll actually be helpful at some age, right?

Andrea Anthony: (18:00)
That's really funny. That really does happen, and I think just having them in the kitchen it's essential experience. Exposing them from an early age, the sight part of it is easy. Just having them in the kitchen. As I said, I had my granddaughter in a high chair because she was contained so I knew she was safe. She would watch me, and if she got bored I would give her something to play with. The old pots and pans and spoons, and the kitchen instruments that are safe for kids to use is always a good idea.

Andrea Anthony: (18:34)
Getting them involved with a plastic bowl and a spoon and letting them make noise and stir and emulate what mom or dad happens to be doing is a really good place to start. It's also the smells. Being in the kitchen with the kids and you're making something that's fragrant, let them smell it. The smell of applesauce or even a fresh strawberry when you're hulling them and allowing them just to smell and take in. Wow. That's what a strawberry smells like.

Andrea Anthony: (19:03)
Those are some of the senses that can get kids interested. As I said, the touch. When Peyton was playing with the pizza dough. As she got older she would make her own pizza dough and I'd give her little mini piece to make. Again, as they grow, now they know what it feels like, but the next step would be maybe put some sauce on that and let them sprinkle cheese. Those are ways they can help us. We can start with little things and then build as time goes on.

Andrea Anthony: (19:32)
I find that exposing kids to the kitchen in terms of their senses does create a level of interest, and you really are providing a baseline on which to sort of grow and expand into other things and being more helpful. This is something that for many people it's the only time that families now get together. All of these things are important, and you hope it leads to sharing time with your friends and family, and that's where people bond. These are all things that I think that are important, and if we make that a priority with our children, I think it will just follow suit that they will learn to appreciate food and spending time with family and the importance of being in the kitchen.

Stephanie: (20:13)
You can follow Andrea on Instagram and Facebook at “Eat Drink and Bake.” You can find tons of her videos on YouTube too. Just search for “Eat Drink and Bake” with Andrea. And you can learn more on her website at eatdrinkandbake.com. Now, it's time for Kitchen Questions where I ask my guests a few quick questions to understand her kitchen a little better.

Child: (20:38)
It's time for Kitchen Questions. I have a question. What would happen if you put a little of the wrong ingredient inside a cookie? Why are cupcakes squishy? How often do you burn things on accident? Do you like cake? What is the difference between baking and roasting? What is your favorite recipe?

Stephanie: (21:03)
What is one food item that you always have on hand in your kitchen?

Andrea Anthony: (21:08)
I didn't have to think about that. Fresh garlic is one item. I always have fresh garlic in my kitchen.

Stephanie: (21:15)
What is your easy go-to weeknight meal?

Andrea Anthony: (21:19)
Well, I'm a big fan of quick bean dishes. So as I mentioned, I don't have anything in the refrigerator. I will go into the pantry, grab a can of beans with a little olive oil and garlic. I usually keep celery and carrots and onions in my refrigerator, and you can saute all that up, throw a can of beans in with a little chicken stock, some spices and herbs and have a meal. I can put it with pasta or rice and it's quick, it's easy and that's my no-planning go-to meal.

Stephanie: (21:48)
What about when you host? Do you have a go-to menu for hosting?

Andrea Anthony: (21:52)
Yes. A seafood stew. Sort of like a bouillabaisse. What I love about it is, I can pre-prep it in the morning with onions and garlic, and celery, and carrots, and there's some chicken stock, and wine, and a can of tomatoes. And then you simmer that for about 30 minutes with herbs and spices and then I shut it off. And it can sit there and then just before I'm ready to serve 20 minutes before dinner, I'll have my bread in the oven and whatnot, but it only takes about 20 minutes once you throw the seafood in.

Andrea Anthony: (22:23)
So I'll have everything pre-portioned, and right before when it's coming time, I'll just go into the kitchen, heat up the sauce once again and then throw my seafood in. Depending upon what seafood you have in there, it's approximately 20 minutes, 30 on the outside to finish a dish like that. A pot of pasta or some crispy bread on the side and a salad. Those are easy things because when you're entertaining, you really don't want to spend a lot of time in the kitchen. The kinds of dishes I choose are dishes that lend themselves to that, and I do a lot of pre-prep.

Stephanie: (22:57)
I think that's something we could all learn from. What one dish are you famous for?

Andrea Anthony: (23:03)
Ooh, famous. I don't know if I'm famous for anything.

Stephanie: (23:05)
Even if it's just among friends and family.

Andrea Anthony: (23:07)
Okay. I am famous for my Andrea's chocolate obsession cake. I serve that at the restaurant. I also do a gluten-free version, and people have begged me to open up a bakery in Manhattan. I do gluten-free cupcakes with chocolate ganache frosting. It's a cooked frosting. The chocolate obsession cake is pretty much the same recipe except it has gluten. It has flour in it. The gluten-free cupcake, same recipe, but I use gluten-free flour that I make, and I would say that through the restaurant I become famous for that and my desserts. I'm always hesitant to say famous. Well-known, how about that?

Stephanie: (23:45)
Yes, well-known. Do you clean up as you go or wait until you're done?

Andrea Anthony: (23:49)
No, I clean up as I go.

Stephanie: (23:51)
I figured you would.

Andrea Anthony: (23:52)
Yes, I do. I'm a little obsessive. I guess you get that idea, huh? Yes, I'll be the first to admit it. I'm a little bit obsessive about it, but I do. I think it's really important. I can't stand the idea of just having a mess when I'm finished, so I do, I clean as I go.

Stephanie: (24:11)
I am jealous.

Andrea Anthony: (24:12)
When we do my cooking shows we are in the kitchen, my home kitchen, and that's a whole other story because we have to go from one recipe to the next. And I happen to have a deep sink, so I'm able to put a lot of things in the sink between recipes that people can’t see on camera, and that's kind of funny. That's sort of outside of my comfort zone, but necessary when you're filming.

Stephanie: (24:34)
Do you prefer cast iron or nonstick skillets?

Andrea Anthony: (24:37)
Cast iron, and stainless. I use heavy-duty stainless steel, but I love cast iron. I absolutely love it. No, I don't use no-stick. I mean, the only time I'll use a no-stick is when I'm doing omelets, but everything else I use either cast iron or stainless.

Stephanie: (24:55)
And then are you a coffee person or a tea person?

Andrea Anthony: (24:58)
Coffee, espresso. Real coffee.

Stephanie: (25:00)
Oh, the hard stuff.

Andrea Anthony: (25:01)
I do use cream, but I love espresso. I love strong coffee.

Stephanie: (25:05)
Well, thank you so much. This has been fun.

Andrea Anthony: (25:07)
Thank you, Stephanie. This has been fun for me too. Thank you for having me. I look forward to speaking with you in the future.

Stephanie: (25:13)
Me too.

Stephanie: (25:18)
My next guest is Margie Saidel. She is the vice president of nutrition and sustainability at Chartwells K through 12, a contract food service management company that serves school meals to 2 million students per day. Margie spends a lot of time thinking about how to help families develop a healthier relationship with food. "For kids," she says, "it's important that they'd be in control, that they feel independent and that they know that they are really contributing." And Margie told me fun is another major component. So I asked her to share a few tactics we could use to introduce more fun into our own kitchens.

Margie Saidel: (26:09)
One thing that kids really like, I think, is the equipment. Put out all kinds of measuring cups, depending on their age, you can give them plastic forks or spoons or knives, give them measuring spoons, give them a rolling pin and ask them what they think about it, and then talk about what they'd like to do with it. And then give them an example of how you might use a rolling pin or use a rolling pin on something that's not food like Play-Doh, and just explain to them how a rolling pin works.

Margie Saidel: (26:37)
So that's one thing. Kids like all kinds of equipment and gadgets, so let them explore all of these cooking gadgets. That might ignite the curiosity right there. The other thing, the way you can make it fun is to let them be independent. They can take a couple of ingredients and make something that is totally outrageous that's not something that you would really do with those three ingredients, but let them use their imagination.

Margie Saidel: (27:08)
And then the third thing I would say is to let them use their own creativity with a recipe. They might, depending on the age again, say, "Well, I want to use less this and more of that," and bring their own customization to the recipe or really to the meal. They would love it if you let them help you plan a meal because, of course, recipes are part of the meal. It's fun to think about how different recipes go together with a meal, so plan the meal with them and then think about the recipes that go along with that meal and have them create part of the meal. All of that just really ignites the curiosity and helps them to discover food.

Stephanie: (27:49)
Thank you to Andrea and Margie for talking with me. You can find more information on both of them on our website@kiddosinthekitchen.com.

Stephanie: (28:03)
Time. When we have kids, time changes. We have infinitely more to do. We sleep less and we value our time in different ways. The passage of time changes too. Years fly by in an instant. If you're a parent, you know this. Here we are at the beginning of another new year. Many of us still wondering where the past year has gone. Perhaps we're still thinking about New Year's resolutions and what we desire to accomplish. For many of us, at least one of those goals probably revolves around nutrition and health. Another maybe around parenting.

Stephanie: (28:42)
Eating at home is typically healthier than eating out, we know, and we know how valuable it is to bring our kiddos into the kitchen with us, yet we're hamstrung by the clock. How do we wrap up our workday and pick up the kids and make dinner and eat and do homework and baths and all the rest before 8:00 PM? It's exhausting.

Stephanie: (29:04)
This month, let's pause and reflect on what matters most. How can we make the best use of our time to be healthier and to do the best we can for our kiddos and also not go crazy? Maybe it's a combination of things, adjusting our expectations, cooking simpler meals with fewer ingredients, getting creative with Andrea Anthony's two-phase- a-meal idea or other tactics. We can't change how much time we have, but we can change how we use our time to best reflect our priorities and values. That's what I'll be thinking about this month. I hope you will too. Here's to being our best in 2020.

Stephanie: (29:48)
Thanks for joining me for Kiddos in the Kitchen. I'm your host Stephanie Conner with a reminder from my son.

Conner: (29:54)
If you like my mom's podcast as much as I do, you could subscribe on Apple podcast, Google Play, Stitcher, Spotify, wherever you get your podcasts.

Stephanie: (30:14)
That's right, Conner. You can also view the show notes, subscribe to our newsletter and check out all of our other content at kiddosinthekitchen.com where kiddos cook on Facebook, Instagram, and Twitter. And I'll be back next month with another fresh episode. Until then, I encourage you to get your kiddos in the kitchen.