Around the Kitchen Table - Thanksgiving Leftover Ideas

Hey everyone, I'm Chef Dennis Littley and welcome to Around the Kitchen Table. I hope everyone's recovered from their Thanksgiving holiday and you've eaten a lot of turkey and a lot of all the sides and you've slept a lot probably because of all the tryptophan in turkey. I know I tried using that as an excuse, but my wife said, "Oh, you're just gonna lay down then anyway." So it didn't work for me. So Susan, how you doing and how was your first Thanksgiving in the house?

Yeah, hi, Chef. How are you? It was really great. It was everything I hoped it to be— it would be, you know, which means, you know, to continue what was typical for us in terms of the food and so on and so forth. And the reports I got from my family, who are, as you know, the worst critics, are that it was, you know, a record delicious Thanksgiving and a great vibe and everything went great. I was lucky to have this oven, which is a convection oven. I had to tent it after a while because it got so rich and brown, delicious rich brown drippings. It was all good.

That sounds good.

It was good. How about yours? How was yours?

Mine was very good. It was a little bit of a new experience for me since I'm now gluten-free. I didn't really do much different because I made a different stuffing for me. I made the regular, but honestly, everything else except for the gravy was already gluten-free. There wasn't any flour. I made a crisp, an apple crisp. I decided to go against a pie, and I just made a big thing of that. I had gotten— someone had told me to use sorghum flour instead of a mix, and that would make a better crisp topping, and they were right. That came out pretty good. Gravy, you couldn't tell it was a gluten-free flour. My stuffing was pretty tasty. In fact, some of the people tried that and liked that, too. All in all, it was a nice thing. I didn't brine my turkey. I don't know why. I just somehow couldn't find the time to do it. It's not like I was doing a whole lot else, but it just slipped by me. I did stuff the breast with butter. And I roasted it upside down. And that's the first time I've actually roasted it upside down because usually I have it stuffed and I just don't want to bother. There's so much else going on.

That's funny. You know, I did all of that. I brined it and then I think last week you said, which I did, then for another, I don't know, 18 hours or whatever, I took it out of the brine, was already in it for 24 hours, took it out of the brine and air chilled it, air chilled it. So you know that going forward then it had a nice, it was going to have a nice crisp, but a nice, you know, crispy crust, crispy skin. Yes. What did you just say? I was just going to respond to what you just said.

I turned it and I cooked it upside down.

Oh, I almost did. It's funny, I thought of you because I was putting it in the oven and I said, do I dare? Do Do it upside down, you know, maybe not this time. But let me ask, I thought of you because, and I was going to send you a note. Let me ask you this because coincidentally the rack I had did not fit my roasting pan well. So what happened was it was slanted, like 30 degrees slanted top to bottom in the pan. So what ended up happening was I said, oh, let me— based on no theory at all— let me put the bigger, heavier breast side of the turkey down the slant and the smaller end up. And maybe things will gravitate— move toward that. You know, the juices will move toward that end. What do you think?

I think it may very well have done that. It was kind of like an inversion table for a turkey, maybe. Letting everything flow downhill. It couldn't have hurt it, let's put it that way. And the one thing I noticed, I actually cooked it for about an hour and a half upside down, and it was probably the moistest breast, turkey breast, I've ever had.

Oh, really?

Surprised me. Now, you know, when they said about roasting upside down, be wary, you don't get the great marks on it. So I took some carrots and made like a little wedge on each side to keep it propped up a little bit so it wouldn't lay real flat on the grate. I had my glove out, and I didn't stuff it. I stuffed it after I flipped it over, though. I stuffed it with my gluten-free stuffing, hoping that that would help the flavor of the stuffing a little bit, which it did. I let it cook for an hour and a half, so it was nice and hot all the way through. We didn't have a slow heat-up on it, which would cause bacteria problems. It was pretty easy. Again, it was only a 15-pound turkey. So I mean, I had the glove, picked it up.

That's a good size.

Yeah, it's a normal size for, you know, for a regular family. But you know, it flipped really easy. And then I just stuffed it real quick, popped it back in the oven. And it was actually done. It was done about 3.5 hours at 300 degrees. I had it in there.

So okay. You know what, that might be the secret. I did 325 with a convection oven, which means it's faster and whatever. You know, maybe during the year, maybe I'll experiment with a 300°F in convection.

Yeah, make another turkey. Plenty of time. It's always good up until about summertime, then you don't want to think about turkey. But yeah, give it a try and try it upside down just for fun. But it could have also been— I put about 4 tablespoons of butter under each breast. So I mean, in between the skin, I loaded it up pretty good. Didn't make any compound. I just loaded it. So there was extra fat in it then, too.

Yeah, I had some herbs, so I chopped the herbs really— mushed it all up, and then did the same, and then put it under there. So I don't know. I don't know. So anyway, so now we still have some leftovers, and we've been just using any excuse to enjoy them.

Well, we've been making sandwiches, and we're about sandwiched out right now. We did that. We had a hot turkey dinner. One night too, and Lisa's got some for school. But you know, we really, since it was a small turkey and we had some people over, we didn't have that much leftover like we usually do, and that's a, that's a good thing. We had enough. So what I'm gonna do now is I'm gonna show you how to make kind of a pot pie. And you know, it doesn't have to be a pot pie, it could just be like a turkey stew, and you don't even need to put it in a shell. I did I'll put a recipe up there for making your own crust, but quite frankly, at this stage of the game, if you don't have time, buy a premade one at the grocery store. I think they even sell them in the— where the biscuits are and everything, rolled up. I think I even saw there was some gluten-free dough there, too. There's all kinds of options to save you time and trouble and just to get a nice dinner on the table. So we're going to start very simply by making a base. And I'm going to throw some butter in here. Because we're also going to be making a roux.

Okay, yes, I did. I did that for my gravy. I mean, totally separate type of thing. And it was, you know, it's worthwhile doing. It's important to do.

Yeah, you know, the roux helps. A lot of people will tell you, I know I saw Giada, and she was on with Martha Stewart, and they were making a gravy, and Martha had made a slurry, which is basically a thinner roux. You know, you just mix your fat with the butter in a liquid form. I mean, in a restaurant, we have 3 ways of tightening things up. One was a classical roux, which we cooked. One was the liquid slurry that you would pour in, and a third was actually a roux that we would take that we weren't using as cook, and we would roll it up into little balls, and we would have roux balls around. So if you needed to tighten stuff up, you could throw a roux ball in there.

Okay, and hey, let me interrupt everything now and tell you that you look fantastic. I don't know if I remember seeing that, what do you call it, chef's shirt, chef's You know, with your name on it? Am I forgetting it?

It's what I wore the first half of the season.

Okay.

Then I got the colored ones and I haven't worn it since.

Okay, so I'm not that crazy.

But I think it goes well with my silver hair, you know, the black.

It does.

So I was thinking that when I put it on. So now I'm just going to dump in all my vegetables that I'm going to use in here. I've got some onion, I've got a mirepoix. I've got onions, celery, carrots, and then I'm also going to add in some diced potatoes and some mushrooms. So I've got a nice complement of vegetables going here. And you know, this could basically, like I said, it could be a stew, it could be a pot pie, it could be a soup. I mean, depending on how thick you want it to be. And it can have a myriad of other vegetables in it. This has got to cook for a while, so I know you were talking about some things that you could do if things didn't go right in your kitchen, so if you've got some tips you'd like to share with us now is a good time.

Absolutely. You know, something I should have mentioned last week, but maybe you can reflect back a little bit, our viewers, and that is how did your kitchen function for you? And whether you're thinking about a remodel or a facelift, or there are just maybe some light functional things you can change, it's really worthwhile to think about how your kitchen functions for you in 3 different ways. And one is in terms of prep, how, you know, and I'll go through that, in terms of entertaining, and in terms of cleanup. So in terms of prep, you know, you may want to look at your countertops. Did you, did you have enough counter space? And if you, if you feel you didn't have enough counter space, can you, can you fix that by, you know, decluttering, by decluttering your counter space and just rethinking where you put things on your counter and what you really need on your countertop because that's that space, that real estate, that, you know, counter space is so precious. And sometimes what happens is we get into, we get into habits, and we think we have to have these certain things on our countertop. We need them, we use them, but maybe, you know, you should look at it with a fresh pair of eyes and a fresh perspective and see what you really need on that countertop. Because remember, we have a whole second tier of holidays coming in December, and it's really worth it to take stock and think about what worked for you. And again, in terms of prep, how do your appliances function under pressure? Do you have adequate power and flexibility for your burners? Do you have an electric— do you need a new range? Do you have an electric coil range, you may want to think about induction. It's still electrical power, obviously, but if you don't have the option to have gas, then I would seriously recommend you have induction, you think about induction, which gives you increased safety and the same speed and power as gas. So Chef, I'm going to bring up these other two things as we go along and let's get back. Do we have more time or do you— Oh, no, we're fine.

I just salted and peppered the vegetables. And you know, you can see there's not a lot of fat in here. I did put a substantial amount of butter in, but there's not really that much. So what I'm going to do now is I'm going to build a small roux right on top of this. And I have my flour, I'm going to put that in. Now I'm just going to blend it in and it's going to get cling to that little bit of butter that's in there. So I'm going to make a base. I want to turn my heat down too because I don't want to burn while I'm doing this.

So no lumps. You won't have lumps doing it that way, huh?

No, hopefully. I mean, usually, I mean, this is how I make— I would start a cream soup only with not this much vegetable. But since I'm doing this really quick and I want to keep it in one pan, and I'm just going to let it toss around a little, get a little heat into it. I'm not going to worry as much about it cooking right here as much as it's just absorbing all the liquid. I mean all the butter. And then I'm going to— I have some stock and I'm going to add some stock to it. Now my stock is not hot. It's generally a good idea to have it hot when you add in because it gives you a better idea of how much you really need because it'll interact with the roux right away. So when it's not real hot, you want to give it some time to absorb without pouring it all in in case you have too much.

Yeah, exactly. You certainly don't want it too runny, too thin.

If it is though, it's not a hard fix. If you ever run into a situation where your soup or your gravy is not thick enough, just get a little small pan out, melt some butter in it, mix some flour into it, and get your little roux made up again. Then it can be a little bit on the loose side, and then just pour that in. Whatever you need thickening. And that'll, you know, there's always a way to re-thicken it. There's always a way to re-thin it. So you just want to take your time though, and try and get it right. So let's put some more stock in.

And I love that you added mushrooms. You don't always see mushrooms, but mushrooms have that savory sort of, you know, taste and texture.

And you know, mushrooms are a good substitute for protein, for meat. And, you know, they fill you up, they fill up, they help the plate be more full. And generally, like, we eat way too much protein as a culture, and it's good to cut back on it a little bit. And, you know, you don't need quite as much meat in there if you're using some mushrooms to fill up the space. Plus, they're flavorful.

Yeah, they are. And there's so many opportunities for different mushrooms and organic carrots and things like that.

This is all organic in here. I have organic carrots, organic celery, organic onions. I got to say, I got them all at BJ's. They have all organic vegetables there now at a really good price, and I purchased them all there. It's been pretty good for me in helping me— organic potatoes as well— is helping me be true to organics when they're priced better.

Now, what kind of onions? Are they white or yellow?

They are yellow onions, I believe.

Okay, why would— when and where— I see these beautiful white onions in my market, and I don't know where or how or why to use them. Is it just a direct substitute?

Yeah, white or yellow is fine. You know, the big thing is people love vidalias. They love sweet onions. Those are real popular on the market right now. People are always looking for those. They don't seem to have quite the bite that a regular onion has, and there's tons of variety of sweet onions out. When you're looking for organic, there's not always as many choices with potatoes or with onions. Some people are saying, "Well, the organic potatoes and onions are really not that bad. They don't spray those fields as much." much, but I had always thought if it's buried in the ground, that wouldn't be a good thing. They may not be as bad. I know sweet potatoes are safe, non-organic. They're on the Clean 15 list.

Okay. Okay. That's good to read. That's a good reminder.

Mushrooms are safe. Mushrooms are on the Clean 15. Eggplant is, I believe. Raspberries, the dirty dozen, are Apples, tomatoes, especially cherry tomatoes, strawberries, those are some of the things that are really— you really want to try and buy organic when you can. Grapes, when you can. You do what you can do. If you slip up a time or two and you just can't pay it, that's okay, but do what you can to be more proactive for your health. That's pretty much it. It's not done, but it's got everything in it. You saw again how quick that was. Now I'm going to dump in my turkey. I have whole turkey meat, and I did chop it up just a little bit, just so the pieces— you don't want to ever have something so big in your stew, your soup, any kind of dish that you're making that when you put it in your mouth on your fork, it's too much. When you're making this kind of a dish, the idea is everything needs to be bite-sized. This is pretty much done. I have to season it a little bit. I'm going to put a little more poultry seasoning in it.

Oh, poultry seasoning, good, good, good.

One little trick that I would do. You look at the color. The color is okay. But it's a little brown. I mean, either I want it a little darker brown or I want it a little lighter. So all I'm going to do is I'm just going to put a little bit of cream in it, just a tad, just to change the color. Now you could use a little yogurt, you could use a little sour cream, half and half. I just want to change the color a little. Now as it cooks down, this won't be quite as white as it is now. It's going to darken up a little bit.

So just to brighten it up a little bit?

Yeah, just to make it look a little lighter. In some instances, I like things like when I do a marsala, I like them to look a little darker. So I might put a little color, a little caramel color in, a little Kitchen Bouquet, or caramelize some sugar myself and add that in, or caramelize some vegetables to get color off of those.

Well, you know, I usually cheat by using the Gravy Master.

Yes.

I didn't have to do that this year, and luckily, because in my new house, I didn't bring it with me, but because I had nice rich dark, you know, juices, but that's always a good, good way to cheat if you have to.

Absolutely. So this is basically done. I'm just going to let it simmer. It's done, it's not done. It needs to simmer for about a good half hour, 20 minutes to half an hour. Let everything build up. It's still a little bit loose, so I want it to thicken up just a little bit. Remember, you can always thin it out if it gets too thick. I've got it on a medium to low, more to low temperature. I'm going to let it simmer, then I'll taste it, reseason it, see if it needs anything else. Then once it's done—

that looks great.

I have these little pie shells, and you can either put it in a little pie shell, you can do individuals, this would be an individual, or you could do more of a casserole dish if you like and fill it. Then like I said, get those pie shells from the store, roll them out, or make yourself a— or don't use one at all. Serve it over egg noodles. That was all.

Look at, look at your, your dish and look at my fireplace. And, you know, I mean, this is comfort food.

Absolutely.

I need to make that, pull up a chair by the fire and, you know, just enjoy it.

Now I have one other real quick one to do. If you have leftover stuffing and you have leftover— let me see if I can get this change. Turn this off.

I don't know, stuffing I think is usually tough to be left over for too long.

Well, I always tend to make too much. Alright, that's just what I do.

Oh yeah, I do too.

I do too. So I have leftover stuffing. And then what I did, now usually I grind this up, but I didn't grind it up this time. I just finely chopped the turkey meat. Because I really don't like the texture of the really ground turkey. I wanted to have it a little more visible. This is the first time I'm trying this, so I may not like it that way. I may go back to the ground, but I think having it a little bit more visible is going to be better. All I'm going to do is I'm going to mix this all together a little bit.

I mean, the stuffing already has all the flavors in it and it has the seasonings in it, has the poultry seasoning in it, it's all there.

Got onions in it, it's got celery in it. Okay, so here's an easy way to do. Now right here, just like this, you can form up some patties and you could just bake them. Okay.

Oh, you're going to bake them. I thought you would sauté them.

Cool. Either way. If you don't want to sauté, you can bake them. If it's too dry, then what I would do is I would add a little bit of gravy to it. Ah, I have some pre-made gravy, so I would just throw a spoonful of gravy in or whatever you need just to get a little bit more moisture into it. So here I'm using— and I'm going to serve them with gravy and my leftover cranberry. But here I'm doing is just adding, you know, instead of throwing an egg in there or anything else you might want to throw in there.

Now, what would you think about adding some raw mushrooms to release some moisture?

I wouldn't add raw. I would sauté them.

Okay.

You don't want them to release that much moisture. Really, when you cook something that way, it never really cooks properly. You have to sweat a vegetable down. If I threw raw onions in here, if I was going to sauté it, it would have some chance.. But if I'm just gonna bake it, and like right here, this is a nice patty. If you want to shape it into an old-fashioned cone like we used to do in the diners, you know, you can have fun with it. If you want to sauté it, you can dredge it in a little flour real quick and just drop it in a sauté pan.

Wow, that looks fantastic. All these years I never thought of doing something like that. I mean, it's so easy and fun and different.

Well, you know, that was one of the things, you know, I tried— I try to make things as simple as possible because when I was working full-time, I didn't have time. And you know, there's— you look at leftovers and you think, well, why does it have to be so difficult? And then I was just thinking, you know, everything's in that stuffing already. And this was a really nice moist stuffing. It worked well. It didn't need much gravy. When I first started, I used to make a cream sauce and bind it with the cream sauce. I went, "I got gravy left over. I don't need to do that. Just mix the gravy," because I always make too much gravy, too.

It's just brilliant and easy. I love it. I love it. Who wouldn't love that?

It's tasty.

Yes.

These are glutenful, so I won't be eating these, but Lisa, this is one of her favorites. She'll have croquettes. These are basically turkey croquettes. I like seeing the turkey meat throughout them. It changes them up. It's not— because sometimes I get the ones when we were out, and you get the croquette and the meat is really finely ground, and it's got this mouthfeel to it. Yes, yeah, good. But it's just, this just doesn't eat as well as you know it could. Yeah, yeah, these eat— I think they'll be kind of nice. Yeah, a little different. And again, rustic, you know, like this looks, looks like what it's supposed to be. You know, it's turkey and stuffing mixed together into a croquette.

So nice. You know, I have a couple more tips to talk about when we're talking about entertaining. How does your kitchen function? Function for entertaining? Because there are different ways your kitchen needs to function. Like I said, one is prep, entertaining, which is socializing. You know, everyone ends up in the kitchen, don't they? And what happens in your kitchen? Do you have a bottleneck? I know in my old kitchen I had a bottleneck where it was a 6-foot span where you had the— you had a few different appliances and more than one person would kind of, you know, collide. So be aware, look at the traffic flow as you are entertaining. Over the holidays or even during weeknights. Look at where people move, how people move, if you're thinking about remodel or even thinking about moving different parts of the kitchen, even where the mixer— where you operate the mixer or things like that. So, how is the traffic flow? Do you have good accessibility to, say, nicer glasses if you don't have a you know, a hutch type of piece of furniture, barware, preserved counter space for, you know, a beverage center or bar area, that type of thing, special glasses, and even serving utensils. You know, you want to be organized when you're entertaining and to allocate and visualize how you want to serve if you have a— especially in small spaces, when we're talking about small spaces, then your kitchen has to do double duty. So it's really worthwhile to rethink, refresh, look at where you expect people to move to and put things in proximity so that maybe they're not well within the kitchen and, you know, being on top of you, but, you know, but they can access what they need to access. Also, for entertaining purposes, look at the decorative layer. Do you have a bunch of small items? We talked about cleaning the countertops. What about decorative items? You have a whole bunch of little collections and they're all dusty and whatever. Take a fresh look, probably edit, edit your collections, edit the decorative layer, maybe use fewer larger pieces. You know, we always hear less is more as a design statement, and that's very, very true. So, you know, take a look again with a fresh pair of eyes of what your kitchen looks like decoratively and functionally.

And I just threw a couple in there.

Oh, in the pan? Yep. Good.

I'm sautéing a couple up just to give you guys an idea of how they would do. I just dropped them in a little flour just to— just so I'd have a little crust around them.

Nice.

It's actually a gluten-free flour. That's all I have in the house for flour now. I'm just going to let them brown up, and you can finish them in the oven. If you have these, you could form all your patties, sauté them a little bit, put them in the refrigerator, let them chill, and freeze them. Then when it's time for dinner, put them in a Ziploc bag once they freeze hard. Just pop a couple out because one of these would be 1 or 1.5 of these would be more than enough for dinner if you're having a nice— get some vegetables with it too. I tell you what was funny was nobody but Lisa and I eat the coleslaw. We're all so used to the Northeast having coleslaw for dinner with our turkey, and everybody else just kind of looked at it.

Yeah, no, that's not a tradition for me, for my neck of the woods. So, but, but you know what? I mean, you know, people have different traditions, and is that something you've always served?

Yeah, even before I met her, I think I always had— we always had coleslaw. It was just— I don't know what it is, it was just the normal with dinner. But everything else went well. You were talking about serving and using your space. As I had everything ready in the oven and timed, As I'm looking at the table and the 5 of us that were going to be there around it, because we don't have a real big table, I said, "There's not going to be any room." So I decided to use all this room I have with my other island for a buffet. I just set everything up on that.

You know, you just reminded me of something, Chef. You know, in this new kitchen I have, I realized all of a sudden I did not have room room for all my kitchen stuff because I was still kind of moving in and whatever. So you know what I did? And this is so— this is an example of being flexible. I ordered a cart that's about 3 feet by 18 inches deep by 3 feet high from Amazon. One of those gourmet stainless steel— it wasn't stainless, it was a coated chrome. But you know that shelf interior? Yeah, I mean, it was $79 and it's on wheels. And when I don't need it, I can use it in another room. I could use it in the garage, but carts in kitchens in small places are lifesaver. Lifesaver.

Put some of your heavier items on there like your food processor, your mixer, things like that. And you wheel it out when you're going to make something. You may not have the room on your counter or in your cabinets.

For all those. So it's great. It can even be a bar. It could be the bar.

And if you want, you know, they sell some really nice— in fact, I just got one for a tabletop here we're going to redo. You know, like Lowe's or Home Depot, they sell these tabletops that you can buy. So if you get a nice tabletop and either painted it or stained it, you know, you could put it on the top of the cart for something a little fancier if you wanted to use it for something to show off, you know, again, for a little amount of money. I'm actually thinking of getting one for when I do pictures because I like to roll it by the window where all the light is. So instead of dragging something over there and setting it up and then breaking it down, I could just roll the cart over to the—

I love carts. There are a million. Go to Wayfair, go to Amazon. Oh my gosh, so many carts.

Not expensive. All right, so here's our turkey croquettes.

Beautiful.

Turkey patties or whatever you want to call them.

Very, very nice. Oh my gosh, they're just—

I mean, and again, you know, you would— the sides look white. There's actually just a little flour, but if you bake them in the oven for a while, this would all go away. And when you do bake something like this, put a little bit of water in the pan too with them so they have a little moisture to draw on so they just don't completely dry out. I always try anytime I bake something to make sure there's a little water in the pan. Not cakes, of course, but anything like meats.

Well, they look great. And you know, they look like— hey, I mean, why not even put them in the freezer, take them out, you know, in the later holidays in December and pass them around as hors d'oeuvres or something? Make little, little ones, maybe little nuggets. What about that?

You could actually take them, you could stuff mushrooms with them too. And make, make, like, a turkey croquette stuffed mushroom. You know, there's all kinds of things you can do with them later on. Or just make little, like you said, little balls, and you could bake them, fry them, whatever you want to do, and serve them as an appetizer. So, you know, there's a lot of good things you can do with them. It's simple. We didn't cause you any extra work. It's just combining some ingredients you already have. You know, serve them with your leftover cranberry sauce. And, you know, a nice green vegetable because you got plenty of starch there already, and you have a good dinner.

Mm-hmm. It looks terrific, and I just want to make one other point about the cleanup. When we're looking at how our kitchen functions and we're thinking about cleanup, and for example, again, whether you're thinking about a remodel or not, you know, how does your dishwasher open, for example, in relation to other appliances? That's something to to think about. Where, when you unload the dishwasher, can your pieces, your glasses, your dishes, can they be in a better spot? You know, so take a look at that and see how, again, how the kitchen works under pressure. And, you know, organized inserts. Do you have organized inserts for drawers, for example, for knives, for all kinds of utensils? You know, around the holidays, look in your drawers again and see how it could— things could be better accessed and more organized. And then, you know, everything will go a lot more smoothly.

Yeah, you're more inclined to use everything that you have if it's within reach and it's accessible. So yeah, if you think in those terms, you'll have a much better time in your kitchen.

Yeah.

Very good. Well, thank you for so many wonderful tips, Susan, and joining me after Thanksgiving, and next week we'll start working on some Christmas ideas for you, and we'll see what we can come up with. If you have any ideas or things that you'd like to talk about, again, always leave them in the comments for us, and we'll do our best to get to them. And if not—

yes, please do. And I mean, we've got to put cookies on the list, right?

Absolutely. Gotta have cookies. Although, you know, I'm wondering, I may have to make some regular ones and some and just ship them out because I can't eat them because I haven't tested too many gluten-free ones yet. I will work on this. You know what?

Wait a minute. Wait a minute. I think I'll make the regular ones. I think maybe we'll do a show where we both—

okay—

where we're both cooking, and because I have these amazing cookie molds, and let's do that.

Sounds like a plan to me.

Good.

Alright.

Thanks so much, Chef. Beautiful dishes you made today.

Thank you, and thanks for sharing your fireplace with us today. It was really nice to see that going. Makes me feel very festive.

Haha.

Alright.

Bye everyone.

Bye-bye. Have a great week.