Hi, boys and girls are all fired up.

I'm the founder.

I'm the world chicken, drinking, baby, and we're all about it.

Hi, everyone, you're listening to Radio Cherry Bomb, and I'm your host, Carrie Diamond. I'm the founder and editor of Cherry Bomb magazine, and each week I talk to the most interesting culinary creatives in and around the world of food. Today is one of our host with the most episodes. All December long, I'll be talking to some of the most sparkly folks I know about celebrations and how they approach get-togethers, gathering, cooking, gift-giving, and more.

Today's guest is Peter Somm, the fashion designer and very talented home chef.

Peter, in fact, has his first book coming in 2025.

Stay tuned for my chat with Peter to learn what he's up to for the holidays and how

he blends design and food so seamlessly. Today's episode is supported by Carreygold. The holidays

are here and Carrigold wants to help you make life more festive and delicious with its beautiful

butter and cheese made with milk from Irish grass-fed cows. If you are baking, and I hope you

are, be sure to stock up on Carigold's unsalted sticks are always in my fridge for whatever

I need to whip up, cookies, cakes, biscuits, or some pie dough. Switching to savory for a sec,

if you want to impress folks at meal time, try Carreygold's new butter blends.

These compound butters are perfectly on trend and are great slathered on bread, tossed with

some roasted veggies, or melted on top of a baked potato. Try Carrigold butter blends in sun-dried

tomato and basil, bell pepper and garden herbs, or chive and onion. I'm sure you can think of a million ways to use them.

And then it's not a holiday without a cheeseboard. If you are a longtime listener, you know I

absolutely love Kerrygold Cashel Blue Farmhouse Cheese. It's my favorite blue ever. There are lots of

other carry gold cheeses to explore and adore, including the classic Carigold Reserve cheddar

and the Gouda-style

blarney cheese. Add some crackers. I love those ones with dried fruit and nuts in them. You know the

ones. Maybe some jam or honey in a little jar. Decorate with a few sprigs of rosemary, and there you go.

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