Ready, Set, Feast!

Kelly and Morgan start off with a discussion on Coronavirus and how we are handling it. Then we launch into the subject of kitchen design, including butler pantries and preferences when it comes to an open floor plan, or a more secluded kitchen.  

Kelly and Morgan start by honoring Trader Joe's founder Joe Coulombe, who passed away recently at the age of 89. We also talk about our go-to favorites at Costco.

Morgan talks about her recent jury duty which was sweetened by lunch at nearby Currant. Kelly loves Currant, too, having had a recent lunch there (sans jury duty). We also talk about our love for Island Prime Restaurant on Harbor Island. 

Morgan and Kelly start off by talking a bit about alcohol abstinance (as Morgan ventures into her second dry month after a successful January). We also talk about Valentine's Day, how it is perceived, how we celebrate — or not, etc. 

We talk about the awesome grazing table (once referred to as charcuterie board) Morgan created for a small gathering at her home, plus Valentine's Day.

Morgan and Kelly talk about food trends from the previous decade, and the ones we hope to hang onto — or are not sorry to see go — in the new decade. 

Morgan and Kelly talk about simple cocktails that use very few ingredients.

Everyone seems to love Trader Joe's! Kelly and Morgan talk about not only their favorites, but the favorites of many other TJ fans. 

Morgan and Kelly talk about the Golden Globe Awards, including Joaquin Phoenix and the vegan menu, then segue into the whole sustainability topic. 

Morgan and Kelly talk about their New Years Eve plans and New Years resolutions. 

Morgan, as a first-time guest at Kelly's annual Christmas party last Saturday, had a lot of praise as well as a lot of good questions: What foods would Kelly serve again — or not; was there any drama; did Kelly had a good time at her own party (yes, she did), etc. Also, Morgan talks about her skunk encounter at the party. Happy Holidays!

Morgan and Kelly discuss highlights of last week's office holiday party. Kelly's upcoming annual Christmas party is also the topic of conversation.

One of our best topics ever, Office Party Etiquette — The Dos and Don’ts. Kelly even shares a memory from her single days of her own misbehavior at an office party. Yikes! Juicy stuff!

Kelly talks about her lackluster Thanksgiving, while Morgan shares her experience with her store-bought Thanksgiving dinner. 

Is it any wonder that 79% of people say leftovers are their favorite part of Thanksgiving? Morgan and Kelly talk about their favorites.  

Morgan is a firm believer in brining the turkey. Kelly has her own techniques for a juicy bird. We also talk stuffing and other favorites. 

Morgan and Kelly talk about the art of Thanksgiving Prep. We also weigh in on cranberry sauce — and much to our delight, so did many people on the Ready, Set, Feast Facebook page!

Join us as we talk passionately about favorite movies centered around food — "Chocolat," "Eat, Pray, Love," "Big Night," — and more! You know some of these are your favorites, as well! 

We talked about a variety of great stuff in this one: We started with Morgan talking about the decadent chili she made the previous night, and how refrigerating it after it cools, then eating it the next day, gives the flavors a chance to marry — and it's that way with most other soups, stews and chowders. Kelly talks about how making a really good dinner on a Monday is a great way to ease into the workweek. Kelly is also excited about the opening of the new Los Panchos in the old Brazen Barbecue spot in Hillcrest, and has already been there twice — and is very impressed. On the same subject, we discuss the importance of giving new restaurants a grace period — 90 days is generous and fair — before becoming too critical; every new place needs time to work out the various kinks and get a good flow going, so don't be too trigger-happy with negative Yelp reviews. 

Morgan and Kelly talk about food highlights — and lowlights — of her trip to Raleigh, NC. We also talk about Halloween, our childhood — and adulthood favorite candies, and more.

We talk about the huge batch of Pumpkin Bread that Kelly made over the weekend (and brought some into work), and Morgan reassures us that Alton Brown's Fruitcake recipe could convert you to a fruitcake lover!

Morgan and Kelly talk about pumpkin spice and other pumpkin delights. 

Morgan talks about her and Sal's trip to Sunriver, Oregon, where they stayed at Sunriver Resort. Great food and libations. We also talk a bit about road trip snacks and our differing opinions on hotel bars.

Morgan and Kelly talk about new places in our neighborhoods, including Los Panchos finally going into the old Brazen Barbecue spot in Hillcrest.

Morgan and Kelly talk about upcoming Restaurant Week Sept. 22nd - 29th, some of the participating restaurants, plus our own experiences with past Restaurant Weeks.

Prompted by a wedge of fontina that Kelly gifted her, Morgan decides the time is right for Barefoot Contessa's Baked Fontina recipe. We also talk about a couple new restaurants in our neighborhoods, and our love of al fresco dining. 

We are so tired of this heat and humidity — but we still gotta eat! We share some of our favorite go-to cool dishes and ideas for hot weather. We also talk about how our tastes sometimes differ from our husbands' and how we handle it (without hassle).

The art of the hostess/host gift. Kelly has a special drawer devoted to such gifts — along with gift bags, tissue paper and greeting cards, and has a great time adding to her stash. Morgan is delightedly inspired, and you will be, too! 

Morgan talks about her weeklong birthday plans, plus we talk about favorite birthday meals from childhood and adulthood.

Kelly can't seem to get the hang of dough — Biscuit, Scone, Pie & Pizza. Professional baker Morgan lends her expertise.

It all started with a question I asked on my Facebook Page: When you were a child, what homemade dish made you jump up and down in joyful anticipation? The answers came fast and furious, and we loved reading every one, so much that we decided to read many on the air. We also talk about our own childhood favorites. Get ready for a real tummy growler.

Morgan and Kelly have lots more to say on the restaurant subject, including special requests, gratuities and servers giving their suggestions of what's good on the menu. 

Lots to talk about in this episode, from basic manners, consideration, effectively utilizing Yelp — and the touchy subject of bringing children to restaurants. 

With hotter weather upon us, it's all about keeping food prep as simple as possible without forfeiting quality and flavor. 

We talk about food we enjoyed over 4th of July weekend, and our love for lemons.

Morgan and Kelly talk passionately about the white sauce that is served at Miguel's and Brigantine restaurants, plus creative ways to utilize your 4th of July barbecue leftovers. 

Kelly & Morgan talk about our recent restaurant adventures, our July 4th plans and tips on how to make yours successful and fun. 

You'll get hungry listening to Morgan and Kelly talk about ice cream, fond memories of it, how ice cream has evolved over the years, plus favorite flavors and toppings. We also talk about upcoming Father's Day and barbecue. 

Morgan shares some of her catering experiences, plus we discuss buffet organization and general etiquette.

Morgan and Kelly talk all about wine, beer and mixed cocktails.

Morgan talks about her Game of Thrones-themed foods to enjoy during the finale, plus we discuss ways you can turn a normal gathering into a themed event. 

Some simple rules for hosting the perfect potluck.

Morgan and Kelly talk about their favorite celebrity chefs and how they have been influenced by them. Also, Mothers Day is coming up. How are you spending yours? 

Whether it be the classic bacon and eggs, leftovers from last night, healthy or indulgent, Breakfast comes in many forms. It's all about what nourishes you as you start your day.