Here to give you advice
today, we’re talking weddings with fiancé George Civeris
Hello and welcome to A Newsletter! One day I might get a new name for this thing, but for now, consider it hilarious that this is what I named this newsletter in 2020. If you’ve found your way over by some miracle but are not yet subscribed, here, let me help you with that:
When it rains content it pours content! Not only is this week the return of Home Movies, but we get a brand new episode of Solicited Advice. If you’re not familiar, Solicited Advice is my podcast that came out last September, created as an extension of my book tours (which were frankly just one big fun, chaotic, Q&A session) and the Instagram stories where I tend to your cooking emergencies.
Solicited Advice goes deep on two callers (live!) and answers a handful of your short-and-sweet recorded questions (Chef’s Kiss!). It’s fun, it’s personal, it’s vulnerable, it’s not rehearsed and it is, I truly believe, helpful (?). Because I don’t have all the answers (though I wish I did), each episode I’m joined by a talented, charismatic guest who is also going to help solve all of (or at least one of) your problems. Episodes air every other Thursday, starting today.
This week I’m joined by George Civeris, writer, editor, comedian, and co-host of one of my most-listened to podcasts, Straightio Lab. I’m sure as the save the dates and bachelorette party text threads that could have been an email come pouring in, you may have noticed it’s nearly “wedding season.” This is great for some, hell for others. I’ve experienced both! So this week I (having just gotten married) and George (right in the middle of wedding planning) advise callers on all things, you guessed it, weddings.
This week, we talk our weddings (past and future), plus:
Keeping healthy boundaries with clients as a wedding planner
Choosing your entree as a wedding guest
Deciding if planning a whole wedding even worth it in the end
And, as per usual, some cooking and hosting advice: How do you reheat fish? (You don’t.) How do you make perfect eggs on a cast iron skillet? (Get it REALLY hot.) How do you host picky-eater in-laws? (Keep it simple, probably make roasted tomato bucatini, recipe included at the bottom of this post.)
Listen here, and call us at 856-502-4816 (doesn’t spell anything, which is part of the charm?) to solicit advice on a future episode.
If you’re the type of person who prefers to watch, you can find us right here on YouTube.
And, if you’re the type of person who prefers to watch…live… you can find me (and some very fun guests) on tour this May. There will be laughter, there might be tears, there will be be merch as long as it lasts. Tickets here.
Stay tuned for tomorrow’s bonus episode, available here to paid subscribers, where I answer the following questions:
Why don’t I wear an apron when I cook—and how do I get cooking stains out of my clothes?
Is there a secret to cleaning stainless steel pans?
How can you get yourself to love cooking if you just…don’t?
And a few of my recommendations on everything from nail polish, to ham, to the only place I’ll tell you to eat in Midtown, Manhattan.
The roasted bucatini recipe is so delicious! Have made this several times at the request of my son-in-law! Thank you!