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In this lively episode, the Aunties recap their holiday get-together filled with laughter, food, and family. Highlights include rave reviews for Ontie’s mouthwatering Vegan Reuben sandwiches that even the meat-lovers couldn’t resist, and Antie Joan’s legendary "Everything But the Kitchen Sink" potato salad.

The Aunties also give a quick shoutout to Dr. Pickle’s latest hilarious antics on Instagram, adding some extra tang to the conversation.

They wrap up with thoughts on the Apple TV series Bad Monkey—part mystery, part comedy, and totally binge-worthy.

Now we invite you to sit back, relax and enjoy!

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Crop Tending - What We Are Eating:

• Ontie:
  • Vegan Seitan - Shane & Simple
    • Ontie simmered for 50 minutes and it came out perfect both times
  • Vegan Rubens - Reddit bob-the-cook (credit Cadry Nelson)
    • Ontie followed recipe exactly, except no bell peppers of any kind and she used Daiya vegan Swiss cheese slices
• Antie Joan:
  • Everything But the Kitchen Sink Potato Salad
    • Deluxe Potato Salad (Makes 12 servings)
      • 6 lb. medium potatoes
    • Dressing:
      • 3 cups mayonnaise or cooked salad dressing
      • 1 1/2 cups cubed pared cucumber
      • 1 cup coarsely chopped green pepper
      • 2/3 cup sliced sweet gherkins
      • 2 tablespoons salt
      • Hard-boiled eggs (sliced) — probably about 6
      • Radishes — Probably about 8-10
      • Celery — A couple stalks — sliced thinly
      • Green onions — instead of the regular onions — probably a few bunches
      • Yellow mustard — Approximately 2 Tablespoons
      • Paprika
    • Directions:
      • In boing salted water cook unpared potatoes, covered, just until tender — about 30 minutes. Drain; refrigerate until cold.
      • In large bowl, combine mayonnaise, onion, cucumber, green pepper, pimientos, gherkins, pickle juice, vinegar, and salt; mix well.
      • Peel potatoes; cut into 1-inch cubes. Add to dressing; toss until potatoes are well coated.
      • Refrigerate, covered until well chilled — several hours or overnight.
    • To serve:
      • Garnish with sliced hard-boiled eggs, sliced radishes, and paprika.
    • Antie Joan's notes:
      • I put about 4 of the eggs in the salad and then used about 2 of them in the garnish on top. I also used about 2 of the radishes (thinly sliced) for the garnish also. Sprinkle the paprika over the entire top.
      • The yellow mustard I more or less did by taste. You may want to start with 1 Tablespoon and add more if you think it needs it.

Crop Tending - What We Are Scrolling/Watching:

• Dr. Pickle PhD - Facebook
• Bad Monkey - AppleTV+
• West Side Story