Hello Friends and Foodies,
On this week’s episode, Wendi and I talked about a bunch of topics that I am sure you are excited to link to:
The first and one of the most exciting things is the dressing vs stuffing debate. Yes, the struggle is real and as we march towards Thanksgiving, the debate is just going to intensify.
Wendi goes into an explanation on her blog and she gives a recipe for Southern Cornbread Dress, which is honestly my fave type of dressing.
As I said in the show, let me know which side of the debate you fall on. What are you going to making for this Thanksgiving?
Next, Wendi talks about is a cheese sauce that just sounds beyond divine. She gives out towards the end of the episode but I’m going to post it here just in case you were in your car and couldn’t write it down:
1 - stick of melted butter
1 - eight-ounce block of cream cheese
1 cup of heavy cream or whole milk (sauce will be thinner)
Parmesan cheese to taste
Melt butter, cream cheese together in a pot. Add cream and parmesan cheese. Once all is combined and melted serve over anything from vegetables to pasta.
Wendi and I also discussed both her favorite old-school spatula (tune in this week to see it on Instagram!) and her favorite chef’s knife, from Wusthof.
And I wax not quite so poetically about my love of the baking steel griddle. You definitely want to check this thing out if you are into smashed burgers, pancakes and anything that requires a righteous piece of steel to cook on.
Finally, Wendi is the board of the International Food Bloggers Conference. That’s right, she is kind of a big deal. If you are a food blogger, check out where they are holding their 2019 conference... Alaska, y’all! It sounds like it’s going to epic and if I can scrounge up some extra pennies, I probably will attend.
You can find the transcript here.