Three Lil Fishes

The sisters discuss all things shopping and whether adult beverages are required when shopping with teenagers. They answer a listener question about bikinis after fifty, and dismiss some outdated fashion rules. Also, Nancy has been keeping a secret since the three were teenagers and finally confesses!

If you have a question for the sisters, record a voice note (It’s easy, ask your kids if you don’t know how) and email it to [email protected]. Or if you’d rather you can just submit a written question, either way we’d just love to hear from you!

WHATS FOR DINNER:
YAKI SOBA

• 22 oz fresh yakisoba noodles or 12 oz dried chow mein stir-fry noodles, or ramen noodles.
• ⅓ cup soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon mirin
• 2 tablespoons hoisin sauce
• 8 slices (8 oz) bacon, cut into 1-inch pieces or any protein such as chicken with 1/2Tbsp of oil.
• 4 scallions, white and green parts separated, thinly sliced
• 2 carrots, thinly sliced on a diagonal, about ⅛-inch thick
• 1 medium yellow onion, thinly sliced
• ½ pound green cabbage, cut into 1-inch pieces (about 3½ cups)
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper

INSTRUCTIONS

 If using dried noodles, boil the noodles: Bring a large pot of water to a boil. Cook the noodles until very al dente. (The noodles I use call for 3 minutes of boiling; I cook them for 2½ minutes. If the timing is different on your package, reduce the time accordingly.) Drain and rinse with cold water to stop the cooking process. (If using fresh noodles, skip this step.)

• Make the Yakisoba Sauce: In a small bowl, whisk together the soy sauce, Worcestershire, mirin, and hoisin sauce.
• Make the Stir-Fry: Add the bacon to a cold nonstick skillet. Turn the heat to medium high and cook, stirring frequently, until the bacon is crispy, 4 to 5 minutes. Using a slotted spoon, transfer the bacon to a medium bowl, leaving the fat in the skillet.
• To the same skillet, add the scallion whites, carrots, and onion and cook until the onion is translucent, 3 to 4 minutes. Do not brown; reduce heat if necessary. Add the cabbage cook until soft, about 4 minutes. Season with the salt and pepper. Transfer the vegetables to the bowl with the bacon.
• To the now empty skillet, add the fresh or drained noodles. Cook for a few minutes, until warmed through. Add about half of the yakisoba sauce to the noodles and toss until evenly coated. Return the vegetables and bacon to the skillet and toss to combine. Taste the dish, and if more flavor is needed, add the remaining sauce little by little; you may not need all of it. Sprinkle with the dark green scallions

Episode 8 Is it Summer Break Yet?

Ready for the end of the school year.
The sisters discuss the end of the school year for their elementary, high school and college aged kids and how the college-aged ones re-enter life at home after a year of no-rules college life. Nancy shares a story of a road rage incident who followed her into Trader Joes. Lynne is grilling homemade pizza for dinner. The girls discuss what is safe to drink if you’re road-tripping in Kathy’s car.

Pizza Dough
1 packet of yeast,
1 cup of warm water,
2 tsp of sugar,
2 cups of bread flour,
2 tbs of olive oil,
1 tsp salt.

Put the yeast and sugar in the water, mix in the bread flour, olive oil, and salt. Knead until smooth, let it rest, shape and top with toppings of your choice.

This is one to have your husbands listen to. The sisters discuss the origin and history of Mother’s Day.  Started by Anna Jarvis in 1908 to celebrate and honor her Mom who had died a few years earlier.  They share stories about memorable ones from when the kids were little, gift ideas, activity ideas, and whether the traditional Mother's Day flower the carnation is worthy of your vase or bouquet.


What’s For Brunch:
Yogurt Parfait for Mother’s Day
Why we like this: it’s simple, pretty, and healthy

Ingredients:
¾ cup yogurt – we love Siggi’s vanilla  – we like it because it’s creamy and not sweet. It’s loaded with protein. But any yogurt your mom loves works.
Fruit: we like blueberries, raspberries, or chopped strawberries
Granola: we like Kind Oats and Honey
Cinnamon: to your taste
Protein powder (optional): we like Orgain Organic Protein Vanilla
Directions:
Layer ingredients in a bowl and serve with a spoon, a smile, and maybe a flower in a bud vase.

Sausage and Egg Casserole Recipe
https://www.tasteofhome.com/recipes/sausage-and-egg-casserole/

Gift Ideas:
Uncommon Goods
https://www.uncommongoods.com/for-her/gifts-for-mom/gifts-for-mom
Southern Living
https://www.southernliving.com/last-minute-mothers-day-gift-amazon-2023-7488914

Mom’s Day Jingle for René 2024
Mom with eyes so green,  
Mother of four, a fishing queen.
At the lake house, lines you cast,
Catching memories that will last.

With chocolate chips, and cookies to bake,  
Life is sweeter at the lake.
Willing to try new things, and a good sport too,  
Funny sayings, solving puzzles like you do.  

A talented lady, so skilled and wise,  
Bringing joy with every surprise.
From dawn’s first light till the day is done,  
You’re loving, caring, and so much fun!

Mom, a friend so dear,
Your laughter and love always bring us near.  
A true role model in every way
Mom, you brighten every day!

It's prom season and two of the fishes sons' had prom activites this week and the girls share stories. They learn the history and evolution of Prom and how, why and when promposals gained popularity.
They also discuss whether Nancy is shrinking and whether mayonnaise belongs in chocolate cake.

Nancy's Kung Pao Chicken Go-To.
https://www.onceuponachef.com/recipes/kung-pao-chicken.html
Portillo's Chocolate Cake Recipe
https://whatscookinchicago.com/portillos-chocolate-cake/#tasty-recipes-21928-jump-target

The girls have a mutual friend who’s going through a tough season with aging and dying parents. They discuss how to be there for friends, especially when you live across the country; the importance of asking for help, even though it’s hard; and how asking “What can I do to help?” Of a friend going through something overwhelming isn’t actually helping. They discuss the things they try to do to help friends through a tough time.

Jessie’s Banana Bread (Lynne’s Version)
½ Cup Vegetable Oil
1 ½ Cup Sugar
2 eggs, Well Beaten
¼ tsp. salt
1 ½ Cup Flour
1 tsp Baking Soda
1/3 Cup milk (Jessie uses buttermilk)
3 Very Ripe Bananas, Mashed (I use an immersion blender to avoid chunks of banana)
1 Cup Walnuts (Optional)
1 tsp cinnamon
2 T (approx) Brown Sugar

Cream oil and sugar, add eggs and salt, mix well. Add flour and soda combined with buttermilk alternately. Add bananas. Fold in nuts. Grease 2 bread pans and divide batter equally. Sprinkle a light layer of brown sugar over the top of the batter. Bake at 350, 45-60 until toothpick comes out clean.
Cool, Remove from pan, wrap tightly in plastic wrap. Enjoy.


WHAT’S FOR DINNER
Kathy-Lasagna
-1 Box, Lasagna Noodles
-2 Lbs Ground Beef, Chicken or Turkey
-4 cups of red sauce. If using store bought I like Classico Tomato Basil
-1 Onion, diced
-4 garlic cloves, minced
-16 oz mushrooms or 2 Zucchini (or both)
-2 T fresh basil
-2 T fresh parsley
-2 t Sugar
Salt and pepper to taste

Bechamel Sauce
-2 T Butter
-3 T Flour
-2 Cups Milk

Cheese
-8 oz shredded mozzarella
-8 oz parmesan  

Directions:
Preheat oven to 375
In a large pot, start the water for the pasta.
Brown ground meat, onions and garlic over medium heat. Drain fat. Add tomato sauce, vegetables, herbs and sugar. Season with salt and pepper. Cover and cook over medium-low heat for 20 minutes, stir occasionally.
Once the water is boiling, add noodles and cook until al dente.
Meanwhile, melt butter in a large saucepan; stir in the flour. Use a whisk and stir frequently while gradually adding milk. Bring to a boil. Cook and stir for one minutes or until thickened. Remove from heat and set aside.

Assemble lasagna in a 13x9 in baking dish. Build three layers in this order: red sauce, noodles, white sauce, combined cheeses. Optionally, you can add a couple pats of butter to the top.
Bake uncovered for 40 minutes.

Nancy-Perfect Roast Chicken
https://barefootcontessa.com/recipes/perfect-roast-chicken

Mom René joins the sisters on today’s episode and they discuss craft cocktails and the apps (pu-pus) that go along. They have a toast and each share a drink recipe. Cosmopolitan (Lynn & René) and The Master’s drink The Azalea (Nancy) and family favorite The Bullfrog (Kathy). The fishes also discuss Kathy’s hatred of all things onion (except onion rings) and Nancy’s utter disgust at single-portion pickle packaging.

Classic Cosmopolitan
1 1/2 oz Citron Vodka
3/4 oz Cointreau
3/4 oz lime juice, freshly squeezed
1/2 oz cranberry juice cocktail

Skinny Cosmopolitan
2 oz Citron Voka
1 splash of club soda
3/4 oz lime juice, freshly squeezed
Splash cranberry juice

Tim’s Cosmopolitan
2 oz vodka
1 oz Cranberry Juice Cocktail
3/4 oz Triple Sec
3/4 oz lime juice, freshly squeezed

For all variations, First fill a martini glass with ice. Then combine all ingredients over ice in a shaker. Shake vigorously. Discard ice from martini glass and strain drink into glass.
Garnish with an orange twist or peel.

The origin and history of the Cosmopolitan
https://www.flavorman.com/media/drink-origins-the-cosmopolitan
Lynne’s favorite martini glassware:
https://a.co/d/c80wmHz

Peter’s Bullfrog on The Rocks (Makes one pitcher of drinks)
1 can Minutemaid Limeade
12 ounces vodka or gin (1 Minuteman can)
36 ounces water (3 Minuteman cans)
Combine all ingredients. Pour over ice. Serve.

Peter’s Frozen Bullfrog
1 can Minutemaid Limeade, frozen
12 ounces vodka or gin (1 Minuteman can)
Add limeade and vodka to blender jar. Fill jar with ice. Blend until smooth. Serve.

The Improved Azalea
1.5 oz Vodka
.5 oz Luxardo Marashino Liquor
.5 oz grenadine
5 oz lemonade (equal parts lemon juice and simple syrup)

Combine ingredients in an ice-filled shaker. Shake vigorously. Strain into an ice-filled collins glass. Garnish with an orange wheel and maraschino cherry flag.


Jill’s Black Bean & Avocado Dip
2 cans black beans (drain & rinse)

2 cans Green Giant Mexicorn

4 avocados, peeled and diced

3 tomatoes, diced

6 green onions, diced

1 med red onion, diced

1 cup canola oil

1/2 cup white vinegar

2 packets Good Season's Italian dressing (put in dry)

Dice the veggies and mix everything together.  This makes a huge amount.  You should cut it in half.  Sometimes I use a little less oil and less red onion.  I like it with Frito scoops.

Today these three Iowa University alums discuss Caitlin Clark and the Iowa Hawkeye's amazing March Madness run.  How we relate to our teens and how we naviagate not feeling like glorified Uber drivers for them.  Nancy discusses leaving her oldest at high school and we give a shout out to Tina Fey,  learn the meaning of it's raining cats and dogs (You'lll literally never guess its origin) and share our recipe for Flank Steak and smash burgers...which we share with you below.

WATCH THIS: Tina Fey on The Tonight Show with Jimmy Fallon
https://youtu.be/5TAShNKMZek?si=j1UxyUTm3X_eK4_S

Jill’s Flank Steak
INGREDIENTS:
1 ½ pound flank steak
Marinade: put all ingredients in blender then add to the zip top with the meat.
1 cup soy sauce
½ cup of brown sugar
¾ cup canola oil
1 tsp sesame seeds
4 cloves of garlic pressed
1 tsp of ginger grated

DIRECTIONS
1. Put steak in zip top with marinade – let rest for at least rest for four hours – a couple of days works too
2. Grill 7-8 min a side, cut diagonally into thin slices and serve.

Smash Burgers
Pressed onto a sizzling hot griddle or skillet. Servings: 4 burgers

Prep Time: 15 Minutes
Cook Time: 5 Minutes
Total Time: 20 Minutes, plus at least 15 minutes to chill the patties

INGREDIENTS
1¼ pounds ground chuck (80% lean ground beef)
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground mustard
1 teaspoon Worcestershire sauce
½ tablespoon vegetable oil, for cooking
Heaping ¾ teaspoon kosher salt
4 slices Cheddar cheese
4 hamburger buns (lightly toasted, if desired)

INSTRUCTIONS

In a large bowl, combine the beef, pepper, garlic powder, onion powder, ground mustard, and Worcestershire sauce. (Do not put the salt in the mixture; you’ll add it later.) Using your hands, mix until evenly combined. Form the meat into 4 large meatballs (about 4½ oz each), then pat each ball into a 1-inch-thick disc; smooth out the edges as best you can. Refrigerate for at least 15 minutes or until ready to cook (up to 24 hours, covered).

Turn on your exhaust fan and heat a 12-inch cast-iron or nonstick skillet over medium-high heat. Remove the patties from the fridge and season all over with the salt. Coat the hot pan evenly with the oil. Place the burgers on the skillet one at a time, firmly smashing them flat with a metal spatula until about ¼-inch thick before adding and smashing the next one. Let cook for about 2 minutes until nicely browned and crusty on the bottom. Flip the burgers and top with the cheese; cook for about 2 minutes more for medium-rare to medium burgers, or 3 minutes for medium to medium-well burgers. Place the burgers on the buns and serve with toppings of choice.

The fishes discuss the ins and outs of upgrading luggage, traveling on a rowdy flight from NashVegaas to Chicago and chicken burrito bowls in the pressure cooker.  The girls also discuss whether they're fork-shredders or blender-shredders?

Luggage:
https://www.travelandleisure.com/style/travel-bags/best-carry-on-luggage
Tumi:
https://www.tumi.com/
A Great Burritto Bowl Recipe:
https://damndelicious.net/2018/02/26/instant-pot-20-minute-chicken-burrito-bowls/

The sisters discuss March Madness, functional strength training and the final push of spring break.

We're three sisters who grew up together in the Midwest but have since spread across the country one on the West Coast, one on the East Coast and one in the South.
We're Moms, wives, daughters and friends who help each other through the hard stuff and laugh with each other through the fun stuff.  We want to share our stories and advice with women of all ages.
So let's jump in!