Cooking Up Laughs with Stephen and Evie Colbert: From Gullah Cuisine to Kitchen Mishaps

Amy: Good morning. Good morning.

Jen: Well well well, well. Wow. Nobody can tell us nothing today.

Amy: Not today.

Jen: Maybe not ever.

Jen: Oh. All we want to say to you is we’ve got a couple icons on today. I mean.

Amy: It’s been a good morning.

Jen: Yeah. It has. Even our production crew is like, “Wait, before we click off the camera, we want to take a screenshot of our own selves with them.” I’m like, yeah, we all want a piece of the pie today. So before we get to them, I’m going to bury that lead.

Amy: So unkind.

Jen: It’s mean, right? But you know what? The way that this happens is it’s right there in the title of the episode that people just downloaded.

Amy: True.

Jen: Or they clicked through the video. We said specifically. Fine, fine. We have Stephen and Evie Colbert on the show today. No big deal. It’s the comedy giant. But let me ask you this, though, because we’re going to discuss their cookbook that they wrote together. Well, I’m not going to spoil it.

Jen: It’s so fun. Do you have a cookbook? Like, a favorite? Like the one that, when you look through it, it’s all stained and wrinkled, and you’ve used it to shreds?

Amy: I do have an old cookbook with writing and, you know, dog-eared, but it’s not mine. I actually have not ever used that many cookbooks.

Jen: Because you use the internet.

Amy: Or like, I would watch a cooking show and then just go do it myself. Like, measuring is not that important. Oh, yeah, because I don’t bake often. Then I can do what I want. But the cookbook that I always think about as being like an everlasting standard is from my parents. It was the Junior League cookbook from San Antonio.

Jen: Junior League cookbooks go so hard.

Amy: Yeah, this one’s from 1978. Yeah, it’s called Flavors. Everyone I knew had one in their house. And our moms were not in the Junior League.

Jen: But it doesn’t matter.

Amy: And because it’s San Antonio, it is such a broad cross-section of every kind of food. San Antonio’s always been a melting pot. It is a great cookbook.

Jen: I bet it holds up.

Amy: Yeah. I mean, it was the 70s, so there’s some, like…

Jen: Some margarine.

Amy: Aspic and margarine and Crisco, but still solid recipes from every culture you can imagine.

Jen: I think Junior League is still doing cookbooks, and for some reason, they are gold. I think I have three. From various places. I’ve never been in the Junior League. It’s just those are like cookbooks to kind of — I think my — but that is the most falling apart. The binding is broken, the pages are just in it.

Jen: My very first, and I think her very first cookbook by Ree Drummond, the Pioneer Woman cookbook. That was right when I was learning to cook. So in my earlier years of learning to cook. And so I was still a little bit married to recipes. I didn’t quite have that instinct down yet. I have pulled that out to make the pizza dough 7000 times. So, anytime somebody brings me my own cookbook, which is only a couple of years old, but it’s dirty, I am thrilled. That’s the best thing in the entire world. Filthy.

Amy: Greasy.

Jen: Best compliment. Absolute best compliment. Okay. We just have to move closer to the Colberts because what a fun time. We laughed and we laughed and we laughed, as you might imagine. But first of all, we can’t move on before we do a little rant or rave.

Jen: So right now is a time when a bunch of invitations are landing in people’s mailboxes or in their inbox in their computers, and they are invitations for high school reunions. I’d like to know your feelings. High school reunions? Yes, no. Did you go? Yes, no. Love or hate? Rant or rave?

Amy: You know, I always have to couch my answer in, “But not for me. But it’s fine for other people.”

Jen: Because you don’t want to hurt somebody’s feelings?

Amy: Also, that’s almost everything. Oh, well, it’s not for me.

Jen: So little is for you, right?

Amy: Is it social? Probably not. It’s probably just going to be…you know.

Jen: I’m so glad that people still have high school reunions. Like, my dad’s high school, they still have lunches. They go to. I did go to two.

Amy: You did?

Jen: I went to one before kids. Oh, yeah. And then I went to, like, a family, a family day. Yeah. So probably like the ten year and the 15. It was fine. Like, there are really nice, wonderful people.

Jen: You’re talking in a voice that you…

Amy: Individual people that it was so good to see. Okay. But like, I didn’t love high school.

Jen: Oh, yeah.

Amy: And so just being in a social setting again. Yeah. For that reason, it’s not the people so much.

Jen: It’s just I’d rather see…like, my years with you were mostly misery. So I’d rather not just, like, relive them over chicken salad.

Amy: Right. But like, you understand? Like, some of that misery was just self-inflicted. It was just about me. It wasn’t about them. But I actually am actually my. I have a friend from high school, from kindergarten. He’s staying with me for a couple of nights now. Right? This like I still have good friends from high school that reunions.

Jen: In fact, I realized I should have had 35, I think, like, this past year to graduate ’84, ’89. Oh, that’s right.

Jen: Oh, yeah. You’d been 35 this year.

Amy: I did not get an invitation to anything. Maybe they didn’t have one. But also you don’t show up enough times.

Jen: And they’re like, take her off the list.

Amy: Yeah, I think that’s happened.

Jen: I have never been to a high school reunion.

Amy: What?

Jen: Well, first of all, first of all, the first one that I could have gone to, which was for us ten years. So I was 28 and Caleb Hatmaker, who was my third child that came out of my body, was one week old.

Amy: Oh.

Jen: So first of all, it’s not that I wouldn’t drag a one-week-old baby somewhere because, you know, I’m not real partial to you. They’re just like, not even really with us yet. They’re just sitting there, little things. But if you think I am going to my high school reunion one week postpartum, think again, Jack. I mean, not for $1 million. Was I going to take in my still pregnant face, my sloppy…You know, you still look 3 or 4 months pregnant at that point? Hell, no. Absolutely. Hell, no. Some of my friends at the time, and at the ten year mark, I still had a few more high school connections. And I’ve managed to keep all this time there like nobody cares. I’m like the f…I care. I care, I’m going to come looking like $1 million or I’m not coming. You know what I mean? I’m sorry. I was 28 years old. That’s that’s not up for grabs. And then the next one, 20 years at 38, I was just in the thick of everything.

Amy: Right.

Jen: That was just kids and career, and I, that was when I was at the height of like beginning like that high travel season for my work.

Amy: Right.

Jen: I just…I’ve just never gone.

Amy: Have you’ve never gone.

Jen: Do you feel like I’ve missed out. Do you feel like I should fix…Hold on I always say let me just think for one second. I graduated in 92, so this would have been 32 years this year. So I’m three years away from it. I don’t know if we do five fibers right.

Amy: Go to 40.

Jen: Maybe so…maybe 40.

Amy

And 40. I think. Everyone has the nametag with their senior picture on the nametag.

Jen: God.

Amy: Well, so that you can, like, remember. Yeah. Like no one expects you to remember their names automatically, thank God. Right. Especially at your 40. So I think you should go.

Jen:  Yeah, I do too, because a real consistent little point of feedback. And again, I don’t care if this is vain. I that bothers me not is that the women do pretty well. The women are aging well. The women come back at 30 and 40 looking like smoke show. And the men listen. I’m not saying anything against men. I’m just saying this is the Intel.

This is data is all I’m saying. It’s data. But yeah, maybe. Maybe I would really like to see your senior picture.

Amy: Why? Because you would. Always asking.

Jen: Because I would like to see what iteration of yourself you presented to the world in 1989.

Amy: Well, it was what you would expect. Also here.

Jen: Well, is it was your hair big?

Amy: Yes.

Jen: How big?

Amy: Well, as we’ve discussed before, San Antonio is so humid. So it doesn’t matter how big you attempted it, it’s half that good size. By the time you get your picture taken.

Jen: That’s too bad.

Amy: I know.

Jen: Especially in the 80s.

Amy: But. God. Senior. Yeah. Big hair, not wings, but, you know, like the wings.

Jen: Oh, boy, I had them. I’d like you to send me that picture, and I’d like to put it on my social media.

Amy: Here’s what happens. You always ask for a picture, and the way you’re going to see them is if I have it on my phone. And I will show it to you from three feet away, and I will never send it to you.

Jen: Well, that’s fair, to be honest with you. And I understand where that comes from. From like history, right? But what if I put it next to mine? What if we did our senior picture side by side? Mine’s no picnic. I’ll take my heritage. Just to gauge. Like I was 92. We were just on the very back edge of big hair.

Still there, 100% still there. But we were starting to grow our bangs out. That was a new thing about the nine early 90s. Like, maybe we don’t just have a huge cascade of bangs. Maybe the cascade goes into the rest of the hair. Does this make sense? So when I went to college, I had a whole waterfall of bangs, but not just stopped bangs.

Does this make sense? Okay, anyways, I’m just saying it wasn’t great. Also, a very terrible thing. And you’ve probably seen this in my mom’s house. You know, she has our senior pictures up in the hall.

Jen: Yes. First of all, how dare she. But second of all, in my picture where I’m like this. I hope that you have noticed that right here on my little. You know, I’ve got my little chin right on my little hand. And right here is my boyfriend’s class ring. Oh, God. I know it’s this big.

Jen: Why? Where was my mother? Who let me do that?

Amy: She did not care.

Jen: She wasn’t there. She was like, go. I don’t know, though. She didn’t ask me what I was wearing. Not. She wasn’t like, maybe you shouldn’t wear that giant male class ring on your finger and put it right by your face. Guess what? It’s exactly what I did. It’s terrible. It’s so terrible. And then I lost his class ring in the river.

I know.

Amy: Sorry. You didn’t even give it back when you broke up.

Jen: Well, I lost it in the river. What was I going to give back? I’m not diving down there for it. And I’m sorry about it, but to be fair, he lost mine in the same river. So this is our karma. Okay. That’s why high schoolers shouldn’t date.

Amy: Is this the same river that also your brother drove your mom’s jeep into? Yeah.

Jen: It was. That river has taken a lot from my family. So….

Okay, one more quick segment before we get to the Colberts. Okay, GenXCellence.

This one has relevance. Obviously, we have on Stephen Colbert today. He is a comedy genius. Like we know him primarily from late night. At least that was our front door. So my question, did you. And if so, which one? Which late night show did you watch? Like as a teen 20s. You know, like in that era.

Amy: Carson.

Jen: Oh, Carson.

Amy: Yeah. Yeah, 100%. What year did Carson retire? Early 90s. Because I watched the last show at 92.

Jen: Yeah.

Amy: My, my sorority little sisters, her parents house, in Richardson, Texas, and.

Jen: Cried and cried. I cried my eyes out when Bette Midler sang, Do You Remember?

Amy: Yes. Yes. Carson.

Jen: Who to graduate to after. Carson. Letterman. Letterman. Okay.

Amy: And, I watched Letterman a little bit in the beginning, but I know he was a little zany for what I thought were my sensibility. Like, I loved Carson’s humor. Yeah, but then, like, as he as he went on, Letterman just got better and better. He did. And, yeah.

Jen: He’s his own brand. There is nobody like Letterman does. He doesn’t have an equal like he’s his curmudgeonly way. But that still he managed to sneak that warmth in when he felt like it. I was absolutely split and watched all of Letterman and all of Conan. Oh I loved Conan. So ridiculous. Like where were Letterman had that kind of harder edge. Conan was just a clown car.

Amy: Yeah.

Jen: And I just loved it. I was the funniest, most outrageous, silly. He’s silly. Funny. I love I, I watched both of those, probably without fail, almost for 15 years. Oh, well, yeah, that was my night show.

Amy: I think it was the silliness that made me a little uncomfortable with Conan. Although I love him, I could see that now, but like.

Jen: Made you get a little cringe.

Amy: Little bit.

Jen: Yeah I can see that, that when I, but that Letterman would work for you once you figured out how to manage it.

Amy: But when I was a kid Carson and I didn’t. Yeah. Me too. I didn’t stay up late. I didn’t watch TV late at night, so I don’t know how I ended up watching so much. Carson. But yeah, I did.

Jen: Also, let’s locate this in time, because the reason that you and I can be, like, absolutely watch Carson, totally watch Letterman, never miss Conan is because that was before we had, like, streaming, right? That was what was on.

Amy: We didn’t have cable.

Jen: Yeah, it’s 1030 and that’s what’s on the TV. And so that’s you watched what was on in the real time. Yes. When I try to explain this to the kids they’re like that’s this. But what if you didn’t like what was on like then you didn’t get to watch anything, right? Or you watched a show you hated because you had nothing else to do.

Jen: Like that’s how it was, kids. But Colbert and his late night like magic saw us.

Amy: From the minute he took over. I was. Yeah. All in.

Jen: He is such a special and particular brand of funny.

Jen: That it’s hard to. It’s hard to find a colleague to compare him to. You know he’s just so his deal is so unique and special. It’s his nobody will ever ever ever ever be a Colbert except for Colbert.

Amy: And I watched The Colbert Report, which was its own completely separate thing. And so that’s how I knew him. And so when he started on Late Night, what I loved him for even more was all the tender stuff. Oh, yeah. Like his love of Catholicism. Like the way he faithful. The way he handles grief. The way he gets his guests to talk about grief and loss.

Amy: Like that’s what’s kept me.

Jen: 100% like that comes through. Obviously. He’s hilarious. He’s kind of a genius, actually, about comedy. But he is. He’s deep waters. He’s really, really deep waters. He has really profound thoughts about the world and about faith and about grief and loss and recovery and the that is, to use a word that I told him in that interview that radicalized all of us for him, I think.

Amy: Here’s an interview with Andrew Garfield right after Andrew’s mother died. And they’re having a conversation. And what Andrew says to him is it you sow up our wounds. Oh like art shows up our wounds. So even though our whole conversation this morning was so funny, like we did not get into.

Jen: We sewed up no wounds except for their marital wounds. Right at the very end. We did what we never. We didn’t know. We saved their marriage, saved their marriage, and everybody’s welcome.

Amy: But it’s for like, the full spectrum of all of it is what sews up our wounds. Yeah, like exactly right, I love him.

Jen: Say, I love him. So let’s get into it, you guys. I mean, I know he doesn’t really need a lot of introduction, but let me just do it just in case. Stephen Colbert is, you know, super special when he took over the Late Show. It was just kind of this right guy. Right moment, right time, right place.

And to Amy’s point, he obviously makes us laugh, but he does more than, like, the sum is greater than the parts. He, provides this camaraderie. Like this companionship. And. Like this kind of stable, grown up in the room, you know, that we get to learn from, not just laugh with, and and he got through. He got us through a lot of really complicated, complex moments.

Jen: He got us through 2016, which was such a volatile time in the country. And obviously through the pandemic, which was the birth of this cookbook we’re about to talk about, he’s just sort of been he’s he’s been a constant companion to so many of us for a really long time. So, okay. You know him from his time as a correspondent on The Daily Show, from his amazing program, The Colbert Report.

It’s so funny. Taking over the Late Show, but also, I want you to know that Stephen and Evie, who we have on with with him today, his wife founded a company called Sparta Industries. And they have produced a lot of really cool things, probably most notably and most recently is After Midnight, which is a late night show with Taylor Tomlinson. Premiered this year, actually, Evie also has a background in acting and helps run a nonprofit arts organization called Montclair Film. And so they’re here with us today because in the middle of pandemic, when we were all in lockdown, and if we were watching and Amy and I talked to him about this, but, he was doing the Late Show from his home, and his crew was his wife and his kids.

And you remember when they were just putting it up and he’s in a sweater, and we were just doing the best we could, but they they tell the story of how, you know, they all lived at the same house in South Carolina during the lockdown and started cooking together every single night. And a kid would take a recipe or they’d cook together and they’d all eat together. Really lovely season of being in the kitchen as a family, they decided to write a cookbook, which is coming out just now, and it’s called Does This Taste Funny? Which is come on, come on, it’s cute. It’s fun, it’s written interestingly, it’s beautifully photographed. You’re going to love it. A lot of the recipes come straight on the Lowcountry, South Carolina, which is where they both were raised and met.

And so you’ll see that influence in all of their recipes and then their stories, and then they bring in all these fun cast of characters, all these family members that are very, very colorful and they have their own little highlights in various recipes or stories. And it’s just fun. It’s like you’ve been invited to the Colbert’s house for like a really long, fun dinner, and that is how the whole cookbook feels.

And so, well, we loved them.

Amy: Yes.

Jen: We loved them. We did a lot of laughing, a lot of cutting up. I don’t know if we got hardly any of our questions, you know, we were just talking to these two front people, and you’re going to love it. And of course, you already love them. So we are delighted to bring such a wonderful couple to the show, Stephen and Evie Colbert.

Okay, well, I guess this is a fairly exciting day over at the show. Welcome the Colberts! We are so delighted to see you.

Amy: Welcome.

Evie: We’re happy to be here. Thank you.

Jen: You guys okay, first of all okay. First of all, we love you. So let’s get that out of the way. Let’s just put it on the table.

Stephen: This is going very well.

Jen: I wanted to I decided to go ahead and….

Stephen: Do that. One of my favorite podcasts.

Jen: Sure. Yeah. Yeah. I have a really cool demeanor. I’m told that a lot. And so I wanted to go ahead and just play it for you as quickly as I could.

Evie: Love it. Yes. Thank you.

Jen: And I’ll tell you what we really love we really love this this book.

Evie: Well, we’ve put a lot of love into it.

Stephen: It’s only three years of work, so I’m glad you’re like.

Jen: That’s right, that’s right. God, publishing is so immediately satisfying.

Stephen: Do you want instant gratification? Let’s write a cookbook.

Jen: That’s right. Well, I do want to tell you that we have already been influenced.

Amy: We have. Oh, let’s see this.

Stephen: What have you done today?

Jen: Oh, yay! Yay, mom’s cheese biscuits.

Stephen: How can we get a class? How did they turn out? It’s not easy. That’s not easy.

Jen: Well, let’s ask Amy, our resident cook, who did Patty McGee’s biscuits.

Evie: Well, were you able to get on the money?

Amy: They do. They’re so cute. But here’s the real test, Number one: I’m not a baker. Number two: my whole house is gluten free. Yeah. So I know, and there’s some chemistry involved in baking. And gluten free usually ruins that.

Amy: These stand out. Oh, it is such a perfect recipe. It’s delicious and free, but it’s…

Evie: You just subbed gluten free flour, yeah? That’s good.

Amy: Yeah. You have to.

Evie: Mother was a real woman of the 50s and 60s, and she was very brand focused. So, you know, it was always for a long time, it was always mozzarella margarine. And then when she couldn’t find that, she switched to Land of Lakes. And then she had the whole one stick butter, one stick margarine. And she also was very adamant about the certain self-raising flour. She was King Arthur’s, you know, but you know another thing, when you write a cookbook, you can’t be that specific.

Amy: I used King Arthur Gluten-Free flour.

Evie: Very good. God.

Stephen: What is it? Is it rice.

Amy: It’s like a blend of rice tapioca. I don’t think King Arthur has almond potato starch. You have to do so many creative things.

Jen: To make it work.

Amy: Make it gluten free flour. But they’re delicious, you know.

Evie: It makes me so glad.

Stephen: Best one. I went on a little gluten free kick a few years ago.

Evie: And we have friends who who are all gluten free. So we’ve been around it for a while.

Jen: Oh, I know we’re the worst. Oh, I hate us. I hate us at any party.

Amy: These biscuits are delicious.

Jen: Oh, my God, I hate it. I will tell you, there is a place for brand loyalty, and I, to some degree, I appreciate it. I am like Stephen. It’s Duke’s. Give me Duke’s [mayonnaise] are give me death. You know what I mean? I don’t even know why we’re talking about it. Why is this even on the table?

Stephen: Like there’s no added sugar. When you open it up, it often has, like a crack in it. Like a custard. Yeah. It’s just the…

Jen: The best. Yeah. Thank you for understanding about that. I don’t know what other people are doing.

Stephen: Started in South Carolina, so I have to be loyal.

Jen: That’s a good point. Yeah, that’s a good point.

Evie: I think it’s egg forward. I would call it egg forward.

Jen: It’s true.

And you know, the people always tell us, make your own mayonnaise. It’s so simple. And I’m like, why would I do that when I can go to my grocery store and buy Duke’s? Explain it to me in kindergarten terms like, no, thank you.

Stephen: You just don’t need to make it home.

Jen: Thank you, I appreciate it.

Stephen: Yeah, I’m making my own now.  Like making my own chocolate.

I do love watching like, recipes online. And you see people going, “we’re going to make chocolate from scratch”. I’m like, why?

Jen: Why?

Stephen:  And then they have to like, crack open the fruit and they have to harvest the little beans, and then they have to ferment them and then they have to. It’s a.

Jen: Very Brooklyn thing.

Evie: Brooklyn Heights people like Brooklyn make everything from scratch. It’s all very, you know…

Jen: Anytime I see something that fussy and outrageous, that is where the the comment comes into play. Like that is the level of like unemployment I aspire to. I want that kind of time in my day, you know what I mean? Like, that’s aspirational. Do I want to be that hoard? I guess so.

Stephen: Fantastic. Well, we grew up, you know, as I said, every said her or her mom and my mom were, were moms and the my mom started being a mom in the ’40s, so ’40s, ’50s and ’60s, and it was the heyday of processed food. Totally. It was like it was when everything was being introduced for you. And my mom didn’t have a lot of recipes that didn’t come from the back of a bottle of chili sauce, or like a packet of dried soup made of course. So that’s where I started. My culinary journey is iceberg lettuce and Lipton’s Onion Soup mix, which is a fine combination.

Evie: You know. But that actually was one of our rules with our cookbook. We, we we basically said nothing that comes off a box. I like that we started. Yeah, there were quite a few old family recipes that we started with and we said, no, let’s not say, okay, “get a box of Lipton’s”.

Jen: That’s right, that’s right. That’s just the baseline. Start from there. Right?

Evie: Our quality control.

Jen: Oh that’s good.

Amy: For all I know it might be the margarine that like created a gluten free delicious biscuit like I bought. The first time in my life and probably the only person in my Austin H-E-B, I bought a box of Land O’Lakes margarine yesterday. Did it.

Evie: It’s hard to find, Amy. It’s really hard to find. And it’s that. I mean, what it is, I think, is balancing the sort of saturated fat the you know what my mother used to call Crisco sugar content to the real butter, you know, because if you if you go full butter, sometimes you get a little short. And if you go full margarine, sometimes they get they get a little sort of runny or they don’t set up enough.

So it was her magic, you know.

Jen:  If it’s good enough.

Evie: For Patty said she made them. She made them all the time. It’s just like a factory figuring out the best. Why reinvent it? Right?

Jen: Right.

Such a good story and such a good way to start the book out. It just right away you introduce us to your cast of characters and we’re in, we’re brought in. I mean, all of truly like, by the time we get to Bunky, I’m like, I’m going to move to their home. I’m going to move to their native homeland and be their neighbor.

Stephen: I mean, he needs his own book out of his own series.

Jen: Because he was….

Stephen: Spunky. Yeah, and just the nicest fella he’s ever imagined as he a….

Evie: Fabulous human being.

Stephen: You never meet a complete jerk whose nickname is Bunky.

Jen:  Never. Absolutely never. And punky feels like he would be camera gold. Like, I’d like to see donkey in front of a cat. Just just hit hit record and just let it go. Like, let Bunky ride the wave. And I suspect we’d have a hit. Yep. On our hands. To be honest.

Jen: Frankly, you two should do it. Surely people are telling you because the conversational way that you’ve written this is so fun and engaging and funny, and are the people demanding to get in front of a camera and do more of this? Because you have to give the people what they want. You’re celebrities. We don’t make the rules.

Stephen: One of us has a full time job, Jen.

Jen: That’s right. This would be a real good time.

Stephen: And we’re burning the candle at both ends. I’m happy to do that.

We should just go do it with Bunky.

Jen: That’s so true. You could outsource a lot of the labor to Bunky, and the show would be the better for it, to be honest with you.

Evie: You could have a whole family cooking with the Colbert family or something, but, actually, the Wickman family, which is Bunky Wickman. His daughter Lucy, our niece, is the brains behind our whole cookbook. She helped us from day one. She’s brilliant, brilliant cook and organized and helped us with, you know, basically an Excel spreadsheet. She tested every recipe and then really boys. Yeah, she did. And she, she’s she’s really great. Like, she’s sort of moving into that world professionally. But, it was a wonderful because she was very, very good about saying things like, maybe that recipe off the Lipton’s box isn’t quite quality enough for your.

Stephen: But we, we also had a professional test kitchen too.

Evie: We did. We did the first round.

Stephen: She was family. We could show our recipes to her and she’d go, maybe not. And then we had a professional test kitchen after.

Evie: Yeah, a wonderful guy named Chris Styler who also did a ton of work for us. It really takes a lot of people to pull this off.

Jen:  It really does. I wrote a cookbook that came out two years ago and that was my first one. I normally just write in a different genre, and I was stunned at how many people it takes to pull off one cut, but I had no idea. I didn’t know about the photography, the food stylists, the test kitchens that I did it. It’s actually endless. It almost feels unfair that one person or two people’s name goes on the front.

Evie: That’s it. That’s very true. When we had our our to talk with a guy named Eric Wolfinger who was magic. He’s from San Diego. And he came and we shot everything on Sullivan’s Island. And it was like our house became both a restaurant slash TV studio slash wardrobe, totally like everything was taken over. We had one room full of plates and glasses and all of that. We had another room full of outfits. Then another was like where all the the photos would be laid out. It was actually really fun for us. I kept laughing with Steve and I was like, we’re just talent right now. We just show up and hold a dish. They do all the work.

Jen: That’s literally true. When I hired my photographer, so she had a team of seven and they rented a house for two solid weeks to shoot and they cooked around the clock, shot around the clock. And she told me now because we were doing the lifestyle shots at my house. But she said for the for the food photography, “sometimes it’s, it’s helpful for the cookbook author….you don’t even have to come. You don’t even have to come. Occasionally we can we can work a little quicker”.

Stephen: Like why don’t we just do the coffee cake. And you can come down when, when we’re ready.

Jen: That’s right, that’s right. “Why don’t you just scoot your little selves right upstairs and let us do our jobs.”

Amy: Well, the end result. Right. Beautiful. Want to cook everything and also want to visit South Carolina.

Jen: I know it’s like a love letter to South Carolina.

Evie: It really is. Yeah. Yeah. I mean, and that I don’t know, Stephen. We didn’t really say when we set out that it would be that. But it became apparent to us almost immediately because frankly, a lot of the things that we cook, we grew up with. Right? So, you know, I had tons of my mother’s recipes and family recipes.

And so when we started gathering them, we thought, you know, this is about family. And then we said, well, we want to shoot it down there because that’s where a lot of our family is and where we’re from or where we love. So it just kind of evolved into this, exploration of what makes us love the little country so much, both the food and the scenery and the lifestyle, you know?

Jen: Absolutely.

Stephen: And and this and this came home to us like, in a, in a really clear way because we were down there for five months of Covid and we were right across the street from her sister and down the street from her parents so we could help them. And I was doing my show from a little our little room there. And she was my crew and my and my only guest and my only audience. And we and we’d always been a little nervous about working together for fear that, you know, we don’t want to bring work home or or, we want to have an end to our workday. And if you’re, if you’re married, it’s hard to have an end to your workday that way. And it turned out we loved working with each other. Yeah. And so that’s what I said. Okay, let’s do this. Because we were there with all the ingredients. We were there with all the people who taught us those recipes, and it just seemed natural.

Jen: As perfect. It comes through loud and clear. Of course, we we watched jaws homemade show during the pandemic. You know, I mean, it was a homemade. It was really what it was. And yes.

Stephen: We I think we did we we called it a A Late Show.

Evie: Yeah. You did.

Jen: That’s right. Okay.

Stephen: Late show with your host, Steve Colbert.

Evie: It was chaos. I took a bit. Oh, my God, I took a video. I don’t know where it is now. Of the floor of the room. I mean, the cables. It was like it was chaos. And literally, you’d have to climb over the sofa to turn on these little, well, lights. And then we had these cameras, and, I mean, it was just all crammed in there. And then, you know, if something went wrong, it would be, turn this off, turn this off until you found what was wrong. And then, you know, that great thing about if you turn it off and and turn it back on, nine times out of ten, it shows itself. That was that was really all I knew how.

Jen: I was sure that was pretty much. Yeah. Yes, yes.

Stephen: You know, in our living room, every was essentially turning CBS off, turning CBS.

Jen: That had to be so stressful.

Evie: So stressful. You know, it’s funny, it was our our two boys started, and our daughter, our kids were there too. And, you know, they were yelling. They were like our our middle child. Was it just finished or was in the process of finishing college? Yeah. And he was a film major. So he spoke that language. He understood everything. But when they basically both boys, one was a senior in high school, one was a senior in college. Our daughter was working full time. They all said to us, we don’t have time to run a TV show and do what we have to do. So I stepped in, but I said to Stephen‘s crew in New York, I said, you need to give me step one directions. And I mean like step one, stand up. That’s step two. Turn on the light. I need bit by bit by bit what I’m going to do because I can’t those kids would just be like, oh, I got it, I got it. I was terrified, I had no idea what I was doing.

Jen: We literally in this little studio with this is just like, what is this mom and pop down here I am looking at my wall, a list that our producer typed out for me that says turn on the light.

Yeah, a fresh start. Like literally that. I feel that in my bones. I love a list. Yeah, exactly. We can’t be good at everything. Do you know what I’m saying? We cannot be the IT people and the camera people and the precious and darling talents. You know, do we have got to pick a like we’ve just got to pick line, right.

So we we are curious. This whole book gives us such a glimpse into your family, which we love. Love the kids, love everything. Love, love all the people. We’re curious if around the Colbert table does politics ever make its way in? Is this a robust family discussion type of, like, volatile.

Stephen: Family having robust family discussions? It’s not always about politics, though. It’s not that much. I mean, for me, that’s a little bit of a busman’s holiday. You know, so I tend not to bring it up when I’m not, not at work because we do something. We do topical humor every day, and I’d love to talk about something else at the end of the day.

Evie: Yeah, we we but we do. I think we do talk politics, but we also talk. Our kids are all into music. Our middle child is a musician, so we talk music a lot. I mean, you know, they always are telling us what we should know culturally that we don’t know.

Stephen: So exactly. They’re educating us. I mean, that’s music. Yeah. The arts. Some politics.

Jen: Yeah. It was actually funny in a good.

Evie: Oh, I was just going to say what was funny when we were down there doing the show like that. Our our oldest, our daughter was already out of college working, and she basically said to us, okay, I’m not reentering this relationship like a daughter I’m going to think of, this is we’re roommates, you know, with Covid things going on.

Yes. And she said so as roommates, we all are going to take one night to make a meal. She was like, I’ll have Mondays, you have Tuesdays, you have Wednesdays, whatever. So like the two boys, I think Peter made his own meals. Our youngest was a senior in high school. Really? We sort of hadn’t done a lot of cooking, so he and I kind of did that together, which was a ton of fun. But because everybody was invested in their meal, it made the sitting down at the table a ton of fun because they weren’t like, another meal with Mom and Dad. It was like, I have made this meal, I’m bringing this to you. It was really fun.

Stephen: And we would say, all right, all right, what do you have for us tonight? Let’s say? Well, tonight we have. And then what I have prepared for you this week…. we played cooking show. Sauteed shrimp in a firecracker sauce.

Jen: Amazing. We did the same thing during the pandemic. I have five kids. And Amy has four. And so we had so many roommates. My roommates were also mostly launched, like yours. But then they came. They come back. You know, I always tell the young mom, don’t worry about it. Dry those tears, man. They will be back. Okay?

Evie: Like 100%.

Jen: That’s true. This is a soft launch at best.

Stephen: Yeah, we have soft launch. Start children.

Jen: That’s the best we can do. I mean.

Stephen: Old days, in the olden days when we all lived in villages, that we all lived together until they got married, and sometimes they stayed too.

Amy: Right?

Jen: That’s true.

Amy: Exactly. I’ve got one that lives in the back.

Stephen: And sure how that would go.

Jen: That’s true. She does. One of her roommates.

Amy: I have I have a kid that lives in a tiny house in the backyard. Yeah.

Jen: Wow. They’re going to say perfect and they’re going.

Stephen: To say they’re camping in your backyard.

Jen: It would not have been off brand.

Jen: Yeah.

Amy: For my family that that still could happen. But now he has a tiny house. But yeah, it’s lovely.

Jen:  It’s independent ish. Yeah. So I’m a big fan.

Amy: So do your kids have your kids taken this, camaraderie in the kitchen and, implemented it in their own adult lives at this point? Like, do they actually cook all of these recipes, these family recipes.

Jen: Interesting.

Stephen: Our eldest does our daughter, yeah.

Evie: She she she says she’s the most fully launched.

Jen: That’s right.

Stephen: Most fully launched. You know, she’s, she’s, you know, in a a relationship and everything like that. And they throw parties and, in their tiny little apartment, which is lovely. It’s snug as a as a bug in a rug. Kind of cute. And, she’ll call up and go, okay, this is all I’ve got. What can I do with this?

And then she’ll she’ll FaceTime. Like, what her ingredients are, were like, well, you could those onions that keep those onions keep keep the hello. How what are those mushrooms. Just. Oh are they are they’re not. Okay. Great. You can use those. All right. How was that chicken like. Well, we make a read. Oh my God. One of her favorite things to do is come to our house and and look at the expiration dates I’ve ever had. She found it. She found she found a can of baking powder that was older than she was.

Jen: No. No, she did it. There’s no way the back.

Stephen: It was in the back of a shelf.

Jen: Oh, my God, I’m still good. That’s amazing.

Amy: In making these and making Patty’s biscuits, I had to throw away a can of baking powder from 2019.

Jen: Oh, bless.

Amy: My kids are so vicious. It’s like they believe I’m doing it on purpose. I’m trying to poison them. Sure, like they will examine those dates before they eat anything.

Jen: Well, you know what the thing is, is I grew up totally with my grandmas sensibilities, and so, hell, nothing was even in the refrigerator. The eggs were out, the butter’s out. You know, it’s she’s a cow. Just farm girl. So I am so not precious about, like, food temperature and expiration dates. And my kids also feel like it’s.

Jen: I’m a villain in the story. Like, I’m like, well, you know what? You eat this food for free. So I don’t know what to tell you about it.

Stephen: I’m a huge believer of leaving the butter out. Huge. Yes. Actually huge. We actually I think for last Christmas we got we got a butter dish, to leave out on the counter. Yep.

Jen: Yes. That’s good. Yeah.

Amy: I call it counter butter. And it is a completely different thing than fridge butter.

Jen: Correct.

Jen: Oh, I’m going to adopt.

Jen: That counter butter. Yes, yes.

Stephen: And I’ve also gotten into very serious butter. I made a reference on my show. Just one of my writers threw in a reference to, 48 butter at one point, and I said to them, what’s what’s 48 butter? And they said, I don’t know. I just looked up, what’s the best butter in the world? So they just used it as a reference of like something high end and fancy. And about a month later, I got a box of Bordeaux butter from Monsieur Body. A what town in Normandy. Somebody told him that I had referenced his butter, and I got a dozen bars of this butter, and there’s there had there’s, there’s do which is the sweet butter, which is unsalted, there’s demi half salted, which is fantastic. They have split. They have spicy, they have, onion butter and vanilla butter and garlic butter ramps, butter essentially. Oh my. It’s unbelievable. Tomato basil butter. And now every levy is a little mad at me because yeah, there’s no room for anything in our freezer.

Jen: That’s right. It’s a butter free to butter.

Stephen: Yes. Because they make it. It is. You have to order it like say I need like I literally ordered like a hundred bars of butter last night. It’s so much better. Dairy butter. It’s almost a cheese. Amazing. Oh.

Evie: It’s so creamy. It’s so good.

Jen: You guys got radicalized by the butter.

Stephen: We did. How could you resist? Homeland security is like. Yeah, you know.

Jen: That’s what that. I mean, who needs a hundred bars of butter?

Jen: Like we’re paying attention.

Jen: Like you’re on our radar, right? Yes.

Amy: You also sound a tiny bit now, like the people in Brooklyn who make their own chocolate.

Jen: God, you’re not wrong.

Evie: Exactly.

Jen: Yeah.

Jen: It’s just it’s a leap.

Stephen: That would be if I made my own butter.

Evie: She’s right.

Jen: This is a this is, Well, maybe this is a gateway. Like this one. This is gateway butter. The next thing is chocolate nibs or whatever they’re called. I don’t really know about this, but, I can appreciate.

Stephen: Go ahead. I’m sorry.

Evie: I was just going to say the, candied hot peppers come from a guy in Brooklyn who makes those. And we were introduced to those, through someone on your show, Steven Wright. And, we fell in love with it, but that’s a perfect Brooklynite, you know, like, he just decided to make these things. Yeah, and they’re fantastic.

Evie: And we put them in several recipes because they’re so good.

Jen: And they’re so pretty. And they’re so….

Evie: Yes. Yeah.

Jen: I want to have these on my account.

Stephen: Augie Russo, the proprietor of Tiny Pizza Kitchen in Brooklyn, he does. He does pop up pizza, parlors.

Jen: I think this is one of the this is the juice is worth the squeeze here, right?

Evie: No, no. So. Well, let Augie ship you some powers.

Evie: But we put the recipe in there because, again, cookbook rules, right? You can’t put something in there that is hard to find. Augie’s just one guy in Brooklyn. Not everybody’s going to be able to find them. So we included the recipe there. Fun to make. But that is when you’re on vacation and you want to spend all day making efforts.

Stephen: Oh wait, it’s the one.

Jen: But it is, it is.

Stephen: It is not. It’s not a dish. It’s just an ingredient.

Jen: I’m not mad about it.

Evie: It is worth the effort to use it.

Jen: Listen, I’m not afraid to call Augie and just send him my credit card information.

Evie: Well, that’s what I would do. Yeah, and they keep forever. We have them stashed all over the house.

Amy: If I’m going to go to that much trouble, I’m going to make the orange peel, the candied orange peel.

Jen: Oh. Yeah.

Stephen: Well, that’s how it started for me, because my mother was a great orange peel, maker at Christmas time. And I love I love candied orange rinds. Or in this case, candy tangerine rides because they’re a little easier to handle than orange ones. Because it’s it’s like a treat from the 18th century.

Jen: Sure.

Stephen: You want to use every bit of the orange because the ship only came in about twice a year with the oranges and the lemons in it. And I just love the old fashioned nature of it. And, and once my mom passed, oh, 12 years ago now, I took over that at Christmas time. And now I make batches and send them to my brothers and sisters. And they’re great in an old fashioned instead of a or any cocktail instead of like a twist. Just throw a candid orange rind in there.

Evie: You’re up. It’s actually so cute. Our kids, especially our youngest, are just trained. And we all, you know, at that time of year, we always have a bowl of tangerines on the kitchen island. He always eats it, but saves the peel, puts it in the freezer like, you know, somebody would throw that away. He puts it in the freezer.

Jen: He just knows.

Stephen: So all year round, there’s bags of frozen tangerine rinds and 100 bars of butter. You know, I think.

Evie: And shrimp. Shrimp shells to make shrimp stock with some day.

Jen: Oh, yeah. That’s right. That’s proper.

Stephen: We what we want. When I peel the shrimp I freeze the shells. Yeah. And then later make the stock whenever he’s not home because the smell of he’s looking stripped stock is just not for the faint hearted.

Jen: It’s not pleasant.

Evie: I think the subtext here is if our power goes out and we lose all the food in the fridge, we’re really stuck because the fridge freezer has got nothing.

Jen: That’s right. You. That’s right. You guys navigated orange.

Evie: Rinds and butter.

Jen: I mean, I’ve eaten worse. I thought you navigated your culinary differences really well. I mean, you’re you’re a sort of vegan. When it suits you,  And so how did you pick through all the recipes that you wanted to include when you had different points of view? Because there’s some stuff you didn’t like either to Stephen, that you’re like, I don’t eat that.

Stephen: Recipes. I’m quite blunt.

Jen: This is a hard pass.

Stephen: I’m not a fan.

Jen: Yeah, exactly.

Evie: Exactly. You know, I think that’s kind of why we ended up with the dialog in front of every recipe. Because we found that we were we were lobbying for certain recipes. Right. So, you know, let’s say it was a pimento cheese. I was like, I love it. I really want to put it. And here’s why, you know?

And then he’d say, here’s why I don’t like it. And then we sort of found ourselves like typing back together.

Stephen: Or collard greens.

Jen: Yeah. You’re just not going to have them.

Stephen: I don’t care how much hot sauce you put on that. You’re just, I’m just, it’s just eating shoe tongue in my opinion there’s nothing going on there. And I grew up eating a lot of collards and a lot of pimento cheese. But I must have you must have had a higher quality of some of our southern foods growing up, because I could just it never stuck.

So. Yeah. Yeah, I think we just were honest with each other. We didn’t negotiate so much is that we’re, completely, upfront with our feelings.

Jen: I thought we said that.

Stephen: A good marriage is really based upon honesty, don’t you think?

Jen: I mean, at least at the 80% mark. Do you know what I mean?

Jen: Behind the firewall, is all I’m saying.

Stephen: Exactly. And what are the most important things you should lie about? Is that your marriage is based on honesty.

Amy: Closely I did I did wonder when reading through all the recipes. You talk about the Gullah influence in low country food. It’s it’s all over everything. Did you realize when you were young, growing up in that that that was West African influence, like, is that something that people in Charleston understood, or did you just think it was just what we eat.

Stephen: Well, I would say that we we I for me, I had a sense that it was some of the food that we loved the most, like boiled peanuts or or like sesame cookies or okra. Things like that were related to the black community in the Lowcountry. But I didn’t think far enough to, like, know that these were ingredients that have been taken over from West Africa. And like, like jollof rice is red rice like that’s there’s a direct line from that. So, Benny seeds, like the, the sort of the name for sesame came from West Africa. The peanuts came from West Africa. I didn’t know any of that. That was something that we didn’t really become conscious up to. We’re adults.

Evie: Yeah. I think my experience was a little different, and only because my father born and raised Charleston and my mother was from Marion, South Carolina, not far outside of Charleston. So for me it was their family like generation of people. And my family have always eaten that food. So, you know, it was sort of my father would use the term beans as if it were everybody in the world said city beans, you know, and he would talk about the influence on his childhood from the people who cooked in his family.

And, you know, it just sort of was woven into sort of a Charleston influence even more than the culture. I was aware of it, but only but as part of like my my parents passed as well, if that makes sense. Right. You know. Yeah, we had my family when I was. Yeah. Go ahead.

Stephen: Go ahead. No, please.

Evie: I was just going to say my when I was younger, my father would walk home from work at 2:00 and we’d sit down to, like, roast beef and rice and gravy at two. That was dinner, and supper was a sandwich at seven. Right. And so that, that that was all folded in the culture too. Right. And there was someone in the kitchen helping. Right. So it was just a little bit part of that, that older southern life.

Stephen: There are two things from that. One is that’s Evie’s way of saying that she was raised by Atticus Finch. She really had a To Kill a Mockingbird childhood. For me, quite seriously. And also a her way of pointing out subtly that I’m not from Charleston. Because there she goes. Well, for me, well, her family’s been there since, like 1728. My family got there in 1969.

Jen: Okay.

Stephen: Got it. It’s all I remember. But she has to point out.

Stephen: Yeah, that she’s a beener and I’m a comer.

Jen: That’s important.

Jen: Her roots are actually deep, right?

Evie:  Exactly. That’s right. Jen. Exactly. I, yeah.

Stephen: Well, sorry, when your family was was gallivanting in Charleston, my people were digging the Erie Canal.

Stephen: In Rochester, New York?

Evie: I very much do not want to get into this because, you know. Yeah, there’s some there’s some darkness in my family’s past. We’re not going to talk about.

Jen: I can’t listen yet.

Jen: None of us have clean hands.

Stephen: It’s not in my family passed by as my daughter said to us one time, “I can’t believe we have ancestors who fought for the Confederacy”. And I said, what do you mean we?

Jen: You guys who fought for the Confederacy.

Stephen: My people were digging the Erie Canal of Rochester.

Jen: That’s her half of the bloodline. Sorry, kids.

Okay. Well, we we can’t let you get away from us. I don’t know if we’ll get an answer for this, but you’ve teased us too much on the spoon story. We don’t know if we get it. As you guys are bantering back and forth at the beginning, it’s like, don’t bring up the damn spoons. Like, not the spoons.

Stephen: I’m always afraid. I’m always afraid she’s going to bring up the spoon story because it’s the spoon story. It’s still painful. I can tell, I can tell it’s still painful for Evie and therefore it’s painful for me.

Amy: And yet….

Stephen: It was an early failure as a husband.

Amy: It’s the lead in your book.

Evie: Lead in our book. Stephen. You were not an early failure. Stephen is, not ashamed to sort of come right forward with his opinions. So when we were first married, we were living in Chicago. Our kitchen was the size of a table. Maybe. I mean, it was maybe a postage stamp kitchen. And, you know, it was in there making soup one day, I don’t know what was I making, Stephen? I was doing something and I was cleaning the bottom of our very fancy nonstick pot with a metal spoon.

Jen: Oh, dear.

Stephen: She wasn’t with the nice, like the flavor off the bottom in the soup.

Jen: Oh, boy. You know, sleeping with a metal.

Evie: Boy is right on.

Stephen: On a brand new nonstick cephalon pot that we’ve been given.

Evie: And Stephen walked in there and looked at it. He looked at me like,  I have to reevaluate everything that’s right.

Stephen: All I did was hand you a wooden spoon and say, “maybe a wooden spoon?”

Evie: I turned and walked out of the kitchen. I walked out of the kitchen for maybe 29 years.

Stephen: But I’m not. And she’s not joking. She’s like, okay, we can’t cook together. That’s right. This pot was given to us for our wedding. I saw this pot as our marriage and I was trying to preserve it, and she was willing to just dig into it with a piece of metal.

And it took it took 29 years for us to recover. Yeah. And then cooking this cooking, doing this cookbook is the thing that really, really saved our marriage. 29 years later.

Jen: Look, you guys, I think you’re going to make it.

Stephen: I want to point out we’re laughing now. We were not laughing 31 years, I believe that.

Evie: You know, here’s the thing. I was completely wrong. But, you know, as you as you can be when you’re a young person, you’re defensive and I was like, but my mother never told me that because my family didn’t have nonstick pots. Right. That wasn’t a thing.

Stephen: So you were cooking on Revereware?

Jen: Yeah, exactly.

Evie: And we had a lot of honey and grits to scrape out of there. So, you know, he comes in there and I was like, well, what have I done wrong? And then I didn’t like the tone of voice.

Jen: The tone of voice I was going to say.

Amy:  All he said was maybe a wooden spoon, but I feel like there was like.

Jen: Subtext.

Amy: Subtext, tone, maybe nonverbal signals.

Jen: Definitely a facial expression.

Stephen: Honey, I would like to apologize retroactively.

Jen: Yeah.

Evie: Yeah. Oh, I think I think right here, right here, right now. For the love of. Even if I apologize as well, you guys could have united us with God.

Jen: We’re like marriage.

Jen: This is just where people come to heal is right here in this show.

Jen: That’s just exciting to see that, right?

Stephen: I think we’ve made a lot of progress. I do too, real breakthrough. Why don’t we pick this one? We picked this up in the next session.

Amy: Well done.

Jen: You guys, we are obsessed with it. We’re obsessed with you. Exciting. Everyone’s going to love this so much. This is going to be so fun for everybody. Thanks for writing it. It is a labor. As you mentioned, it is a three year labor. It is no joke to write a cookbook. And so, thanks for squeezing in.

Stephen: No idea. I’ve written books before. This is I had no idea how difficult the cookbook was. Hat’s off. Hats off to everybody that’s on this. Kudos.

Jen: Yeah, same kudos to the food people who just keep doing it over and over. I’m like, wow.

Evie: By the way, I want another shout out. Shout out another kudos because we’ve done a teeny bit of TV where you have to cook and talk. That’s also very hard. I can’t cook and talk in front of a camera. Those people love cooking shows.

Jen: Amazing, amazing, amazing. How do they do it? I can’t, I’m not that interesting. I can’t think of a million interesting things to say while I’m chopping an onion. It’s just an onion. I don’t know, I’m just chopping it just to go hard. Like, just watch me do it. It’s very hard. Like, that it’s a skill.

I had a cold start and I never really got better. So sorry to tell you that.

Evie: I’m sure it did get better.

Jen: No it did not. That’s just you being nice because you’re just like a nice person. But I’m just telling you right now, it didn’t. They’re like, you know what? Let’s keep her off the camera. Hey. All right, you guys, thank y’all. We are just huge fans. Thank you for giving us the recipes.

Evie: Thank you for the support of the book. And thank you.

Jen:  Guys. Talk soon. Bye bye bye.

 

Jen: A-plus award goes to you for showing up to an interview with the Colberts having made the signature biscuit recipe.

Amy: It’s delicious.

Jen: This was. I’m coming up with these. I was like.

Amy: I’m gonna eat my whole plate for a second breakfast.

Jen: Oh my gosh. I love that.

Amy: I should have said that in the interview because he is a Lord of the rings fan. Why couldn’t I say second breakfast?

Jen: That you were even prepared to when we were talking about this interview last week, you were like, should I rewatch the entire Lord of the rings series? And I was like, that feels unnecessary. I feel like that’s unnecessary for an interview.

Amy: Maybe not because I would have remembered to say a second breakfast soup, but whatever. I’m still going to eat this whole plate. It doesn’t matter.

Jen: You already won. You won the prize. You won the podcast host prize by making the signature recipe and bringing it to the interview anyway. Oh, they’re so fun.

Amy: Everybody listening? Go order this book.

Jen: Oh. It’s delicious. It’s a southern delicious cooking. Like high end flavor. Like beautiful seasonal ingredients. Like. Yeah. This is. It’s not just funny now. It’s like a beautiful cookbook.

Amy: Such a legit cookbook.

Jen: Okay. Thanks for being here. That was fun. Yeah. It’s always fun to have Colbert in our little podcast world.

All right, you guys, over at jenhatmaker.com under the podcast tab. All of it’s there. Okay. We’ll have links to all of Stephen’s earlier books. I mean they’ve it’s been a minute.

Jen: But when his first book came out I Am America and So Can You, I read it in one setting, and I have probably easily read it 6 or 7 times because it’s so funny. He’s just so special in the world. But anyways, jenhatmaker.com podcast tab I have all of it for you. Links show notes you want to share this episode. Thanks for reviewing. Thank you for rating. Absolutely. Thank you for subscribing.

It’s big deal for the show. So if you haven’t already done it, take the 10s. It’ll it’ll cost you and subscribe wherever you listen to your podcast. We sure love it that you do. All right, you guys.

Amy: Thank you.

Jen: I’ll see you next week.

 

Resources Mentioned in This Episode:

Flavors: The Junior League of San Antonio (1978)

The Pioneer Woman Cooks: Recipes from an Accidental Country Girl by Ree Drummond (2009)

The Colbert Report

“I Hope This Grief Stays With Me” – Andrew Garfield Fights Back Tears And Celebrates His Mom – YouTube

The Daily Show

The Late Show with Stephen Colbert

After Midnight

Montclair Film

Does This Taste Funny?: Recipes Our Family Loves

Feed These People: Slam-Dunk Recipes for Your Crew by Jen Hatmaker

Candied Hot Peppers from Tiny Pizza Kitchen in Brooklyn

 

Connect with Jen!

Jen’s website

Jen’s Instagram

Jen’s Twitter

Jen’s Facebook

Jen’s YouTube

 

The For the Love Podcast is presented by Audacy.