For Those Sick of Convenience

Get ready to be flexed on folks, this episode has some sass! We delve into a host of subjects with a budding cook and answer important questions, like: Could jello sardines be, super, not nasty? Do you, like...like cabbage? We also discuss the curse of the the rhubarb pie, havarti love, and the secret to excellent french-style eggs. Warning: things get testy...over black pepper. All that said, we also learn how teenage cooks are tackling exciting challenges and learning from cool resources that were not available when we began our cooking journey. Speaking of journeys, Kelsey talks about all the meat she's cooking in her journey to eat more veggies...wait...what? Rate us ⭐️⭐️⭐️⭐️⭐️ on iTunes, Stitcher, Google Podcast, where ever you go for your podcasts. Follow us @downwithconvenience on Instagram and find recipes and more at ftsoc.home.blog

This episode is veggie galore 🥦🥑🍆🌽🥬, with a good dose of hops and a dash of Master Splinter🐀🥋! Enjoy with a cold brew🍻! We look forward to 2020, Year of the Vegetable? We preview some upcoming guests and episodes (after we talk with our lawyers). We talk Kelsey's new gig reading horoscopes 👳‍♀️🔮 and her new mantra: Mushrooms🍄 over meat🥩. We delve into baking aspirations and Harper's desire to cook more Indian cuisine. Kelsey provides a foodies guide to Portland, Maine that somehow leads to fish beer 🐟🍺? Once we're there, we get deep into craft beer, Kelsey's most recent experience at the Great American Beer Festival, and the changing landscape of our favorite hop beverages but also have to pour one out for one of the OGs...New Belgium. Rate us on iTunes, Stitcher, and your favorite podcasting app. Follow us on Instagram @downwithconvenience and find recipes, tips and more at ftsoc.home.blog. Turtle Power!!!!

We're back! We recap 2019. Kelsey has a new mic and tahini is in! We talk about our cooking wins and losses in 2019, favorite meals, and more. We answer some listener questions and hear about Kelsey's recent babysitting job🤱...of a sourdough starter from the Alaskan Gold Rush. (Not Joking). We also discuss elaborate cake decoration, jello water colors, and of course...baby yoda. This episode has a bit of everything for seasoned cooks and the kitchen rookies. Don't forget to follow @downwithconvenience on instagram and download and rate us on Stitcher, iTunes, Google Podcasts, and more...last, find recipes, tips and more at ftsoc.home.blog

Wow, what a f-ing episode we have for you! And, yes, we finally break the f-bomb barrier so keep this one away from the youngest of young. Our friend Corey joins us from Vermont's NorthEast Kingdom to talk about artisan cheese🧀 from Jasper Hill Farm. Magical $80 mac-n-cheese! We go deep into cheese funk and how it can lead to awkward (read: relationship testing) car trips. Then we get into America's war on raw milk⚔️🐄. Finally, we get nostalgic and talk Cafe Pâté, the community based neighborhood dining experience that brought some of Tucson's🌵most talented food artisans and cooks together (looking at you Pivot Produce, Jon Mavko, SmallBatch Bakery). Cafe Pâté is currently hosting small pop-up dinners in VT and branching out into sexy pink cider. You can find Cafe Pâté on instagram @cafe_pate . Rate us on Stitcher, iTunes, or Soundcloud. Wow, this is a hell of an episode!

We're back to launch our sourdough bread baking project. We start at the beginning...starters! This is a little how to but also a little how not to. Kelsey shares her experience with Pliny the Elder (not the beer)and is surprised to learn she has to get acquainted with her bacteria. Be sure to like us and rate us on iTunes, Stitcher, Soundcloud or Google Podcasts.

Spring has sprung, and that means we talk our favorite spring holiday, Easter 🐰, and the meals (and CANDY!) that we love. It also turns out, in Wyoming, we depend on pineapple🍍, not old Punxsutawney Phil 🎩, to let us know spring has arrived. Kelsey gives us on update on her food poisoning diet, professes her ham love (it is Year of the Pig, after-all 🐷❤️) and reveals her new relationship with a milkman🥛. Finally, we discuss our sourdough challenge and Kelsey's new oven that may force her to participate. Find links to our favorite Easter recipes on the blog: ftsoc.home.blog and subscribe and rate us on Stitcher, iTunes, and Google Podcasts!⭐️⭐️⭐️⭐️⭐️

We're going back to basics and in this first episode in the series we talk our favorite fruits & veggies 🥦🍊. Kelsey learns there is such a thing as blueberries from Chile 🇨🇱 and Harper shares her love of kale 🥬. Find links to our favorite recipes featuring winter fruits and vegetables on the blog as well as a guide to seasonal veggies: https://ftsoc.home.blog and subscribe and rate us on Stitcher, iTunes, and Google Podcasts!⭐️⭐️⭐️⭐️⭐️

2019 is Year of the Pig🐷. To celebrate, we discuss our favorite pork recipes, including Kelsey's favorite meal to maximize Catholic guilt. Kelsey also reveals her method for cooking bacon🥓that has thus far allowed her to avoid major disfiguring injuries in the kitchen. We also discuss a holiday cheese mystery that we hope listeners will help solve 🕵️‍♀️ Finally, in addition to iTunes and Google Podcasts, we are now available on Stitcher -- make sure you subscribe and rate us! Links in profile or on our website: https://ftsoc.home.blog/

In this episode we explore holiday cookie favorites, family secrets, and cookie disasters. Kelsey talks about her 2019 food poisoning diet plan and gets confused about geography. Last, our show is now on iTunes and available for subscription and download. Make sure you rate it!

We’re back from a short holiday break with a very special edition of the podcast. In this episode, I turn the show over to Kelsey and she decides to delegate her work to our Dad🤷Join us for a discussion of Southern classics, tips for feeding a hungry family, and a biscuit cook-off that may or may not have happened. Plus we have three great recipes for cold winter days that kept us fed and satisfied as kids.