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Welcome back to another episode of The Talk. Today

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we are here with Sally Sampson and we're gonna

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be talking about cooking. I just

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had to say that I'm a terrible cook and she said, why

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are you a terrible cook in a very, very

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confused way? Well, what about, why do you say you're

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a terrible cook? Let me tell you, let me tell

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you, you can help

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diagnose me and perhaps prescribe what I should

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do differently. I cook everything,

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but for a long time, my cooking was very

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utilitarian in the sense that I tracked all my

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food and all my macros. And

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so basically the point of my food was

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how can I get like the most protein

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and the least calories? So that

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was how I ate for years. And

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I think like either my taste buds broke

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or, or

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like my willingness to put time

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into food broke because it was just so,

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it was just like cottage cheese,

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protein shakes. You weren't getting joy

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out of it. Yeah, it was just not like a joyful

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experience. And I guess I just feel like it's so time

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consuming and what's the point of it if it's

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gone in like 20 minutes and then I have to clean for

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so long, I'm like, oh, might as well just make it as

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fast as possible, eat what I need to eat, leave. I

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guess I don't think I spend enough

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time on it. I don't think I really plan for

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it in advance. So then I'm kind of like left

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scrambling and putting things together last minute. And

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I don't think I like season things properly. I

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was telling my friend when my roommate moved out, she

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took all her spices, I just had salt. And

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I didn't, I didn't even notice. I was like, yeah,

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whatever. Like this is the only thing I use is

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salt. Like sometimes I'll maybe use pepper and that's it.

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So I think those are the reasons why I'm back.

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So tell me some

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of your favorite foods. You

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can tell me dishes or ingredients. Okay,

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yeah, yeah, yeah. Okay, I

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think two of my favorite, I'll say three of

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them. Okay, my favorite foods are all Albanian foods

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because I grew up eating, I'm Albanian. I

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was born there. So the first thing is

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kind of like a ratatouille dish almost that

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we make. And that's just, I

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saute, eggplant, zucchini, bell pepper, onion,

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in olive oil, and you put tomato paste.

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And that's so good. And then I'll make like a big batch

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of that. And then I'll just make rice. How that.the week

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with race and I'll add she's or if I

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can semi get a meat sons wrong with it

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when you make it. Oh I think it's great

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when I make Edged Omega that often and then

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if I make you only get police three or

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four weeks hero. and though the tired of it

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than I'm I'm bored again. The other to get

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you a eat the same thing over and over

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and over and over again and I get very

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bored and that equally two months to figure out

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the next thing the make consists of. they make

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it again for like another. I don't know how

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people meal prep different meals unless. I

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meal prep and it's like a had the same food. For

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scientists. Disagree. It sounds

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like gratitude. What is you on.

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Froze. Some of it so that you didn't have

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to eat it day after day after day. I? That's a

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good idea. I don't even know. Something

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that you can freeze. The other thing is.

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I am. Like I.

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Love lemon lime and in her yeah

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you add any of those two what

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you're making. it'll bright net yards do

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a little bit and then you'll see

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so will make it better but I

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would make that freeze some of it

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so you're not eating that anything over

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know what else he meant okay like.

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Is. Really boring thing. Every single day I try

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to have eggs be has like I need the

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protein or whatever and I just I don't even

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do anything to them anymore because I'm too lazy

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to for a while I was using like mushrooms

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and spinach and her and then i was like

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was a take me too much time so that

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I tried making the machines and spinach ahead of

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time and just adding that to the eggs and

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then as like this is gross a successor in

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so than I am he I didn't know that

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this I just have egg sweet potato salad at

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lunch that my lunch like everyday. While.

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You cook their sweet potato. Steamed.

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This measure known and and and

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know if the relics that again.

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Microwave it for like three minutes? Yes!

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And then you roasted four hundred.

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Oh. does that turmoil i am

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more it's night and day okay like

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i would never eat us the okay

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oh okay stephen that and salt and

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pepper the other thing is okay now

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i was saying bad things that mcdonalds

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them to say something good about Trader Joe's. You've

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got a Trader Joe's in walking distance, right? Oh, yes.

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So they've got great

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spices and spice mixes. Do you

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like spicy stuff? Yeah. So

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they have interesting chili oil. And

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I do think, like my son was sort of saying,

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I'm getting sick of chicken and rice. Exactly.

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And I was like, it's all about the

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seasonings. So if you like

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spicy, that's a good thing because

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there's so much variety. You

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don't like spicy. I mean, you can

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use fresh herbs and things. I think

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that, or even to

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your ratatouille, if you add fresh basil

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to it, it'll pop

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it, or cilantro, or parsley. How

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do you stop your herbs from going bad, though? This

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is what always happens. May I buy herbs? You eat them. I'll

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use it for one. You eat them. Well, yeah. But

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guys, I feel like you put it in a recipe. You don't finish the whole

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thing. I'm like, oh, I wasted all this money. You can dry them.

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You can dry them. But also, you

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can chop them and put

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them into your head. To hear the

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rest of this bonus episode of Sally,

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go to foodweddingtotalk.com membership or click

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the link in our show notes. Thank you so much to everyone that

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supports us. We love you guys so much.