Hey, everybody. This is Sophie. This is me mama. Hey, it's Melanie. It's big mama. So it's exciting times because it's only been maybe like six weeks since our last

podcast and here we are again. Yeah, I believe this is what people call momentum. I think you're right. I think we have some momentum. I don't know what to make of it, but apparently we have it. I feel pretty good about it. I feel like we've accomplished. If I do nothing else today, I feel like I've accomplished something. Well, this is really this is going to be the highlight for me because all I've managed today was go to the grocery store and to the EPS store and I think there you have it. That's about it. Yeah.

That's I went to the grocery store. That's what I've done and I did a load of laundry and that's about it. Let me ask you this. This says nothing to do with anything really, but what are you cooking right now because I am I am I'm struggling. I'm if that whole thing of not enjoying I don't enjoy the kitchen in the summertime. No, I don't either. I don't either. I have had well, I've kind of been fortunate because you know, Perry his goal for the summer was to go fish and you know, at least

once a week, all summer long. So when he's not home, it's super easy because we just eat whatever we can find, you know, so we just crackers, cheese, the other day. Caroline asked me if she could have some pickles and it was like six o'clock in the evening. And I said, what have you had today? And she said, well, I had donuts this morning and then I've had these pickles. So don't eat some pickles all day. I may have picked the wrong person to ask this question. I was going to say, so that was a that was a stellar parenting moment this summer. But I will tell you

a couple of things I've done. Here have been my three summer meals that I've really cooked so far. And they'll they'll be on repeat all summer. Okay. And we did fish tacos, which I posted about on the blog with the Yum Yum sauce. Yes, the Yum Yum sauce. I remember is delicious, but you could buy. I think you could do a shortcut with those and not for take the time to fry your own fish. Perry fried the fish that night. But I think you can buy like already. I don't know. You probably buy fish sticks and stick.

First suggestion for our summertime meals is that I can get some fish sticks. I'm all over it. Okay. Next, there's whatever Peter Paul's fish. I like to actually I like to I don't mind. I like to see your fish. Like I and I we all like that. So that's a good idea. I forget about the fish talk. Okay. Well, and I think you could bake it. You could do like a Talapia and just do a little bit of. But then what I do when I made them is then instead of going to all the trouble of cutting up the cabbage. Because I'm not going to do that.

I think the fish sticks is an indicator that I enjoy a shortcut. I buy the already cut up coleslaw in our HEB. Yeah, I do too. I'm all over that. I buy that pre cut. That is the height. That may be the biggest indicator of my own personal laziness. This time of year. When it comes to food preparation is that I cannot even shred ahead of cabbage. No, that's way too much work. And they put all that other stuff in it. And I don't need to buy all those assorted cabbages to get all those colors. And all that. No.

And that's the thing. They're exactly right there because like the carrots. By the time you get the red cabbage and the carrots. And then like ours, you can buy broccoli slaw that is tasty. I would never shred broccoli. So yeah. No, I mean, what are we Martha Stewart? We can buy that in a package. And then I pour a little bit of rice wine vinegar and squeeze some lime. So it gives it a little bit of a tangy flavor. So that's fish tacos. That's been one. The other that I felt really productive was I did. It's one. It's pioneer.

It's her spicy pulled pork and you just cook that in the oven all day. Oh, and then shredded. You just shred it and we made tacos out of that. And I did the same like with the corn tortillas, the slaw and then that pulled pork. And it was in some lime squeezed on it. It was delicious. Okay. So basically so far tacos. Lums. Those are my. Those are my good taste. Okay. And then the other one. And then the other night I did the frog more stew, which for those of y'all don't know. It's just boiled shrimp, boiled potatoes, boiled corn. Seasoning and some salt.

And we ate that with some French bread and it was delicious. Okay. And call that frog more. I've never my life. Part of this frog. No, I can't believe I thought for sure. It's a South Carolina thing. It's like a low country boy country boy. It's one of my books. They call it frog more stew. Okay. I think

I think Paula Dean might call it frog more stew. I can't believe I've used that term and you didn't know it. Um, so, but it's yeah, just boiled shrimp. And you just do like, you know, that by the, that Louisiana Bay seasoning. Right. Put that in there. And then just and we ate that with cocktail sauce and whatever. I mean, they're one to fetch. I mean, a corn. I guess was our vegetable that night. Oh, you had a potato. I mean, that's it. But it is a starchy. We went for the starchy veggies that night.

Um, and so that's, that's what I've cooked tonight. Perry's frying fish because that's the advantage of when you go fishing once a week, you have a lot of fish. So tonight is going to fry fish. Um, and then I think tomorrow night, I bought stuff to make.

Um, I'm sensing a thing. Tomorrow night, I bought stuff to make veggie tacos. So essentially, we're just tacos all summer long. If you can't wrap it in a tortilla, we aren't eating it. Yeah.

You know, you could take some of that leftover shrimp. You can make shrimp tacos too. So there you have to see. I like the way you think.

So what about you? What are you cooking? I don't even know. I feel like I mean, like I have, I just, I don't want anything. I don't, I don't want to do anything that makes me have to stand over the stove.

So, um, I've, I've used to grill a lot. I feel like I've grilled chicken and hamburgers and that kind of stuff, but you know, I don't really like tomato sauces. So I don't know. I just feel like I don't want hot food, but I have people who enjoy hot food.

And so it's just, it's been a tricky balance, but the fish tacos. That's a great idea. That's a great idea.

The fish tacos are good. And we'll do like, oh, and then I've also done, I'll get stuff like grilled, we'll do grilled chicken salads, which I buy the already, like the grilled chicken, the Tyson grilled chicken, right?

Not like grilling chicken. And then just some cucumber and tomato and stuff like that. Yeah, I like to do that. Where I just, I just put a bunch of salad, stuff in bowls and let everybody my throne salad. I think that's good. Yeah.

So that, yeah, I made it that this weekend. I hadn't done that this week. So that's a good idea.

Mm-hmm. And then I did. I'm just, I don't mean to brag, but I did make my own pickles this past weekend.

Like like the, like the chin hat maker pickles, chin hat maker pickles. Yes, I did. Yes, I did. I don't think they're as good as hers, but our neighbors brought us over.

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