Episode 012: Baked Oatmeal and Creamy Eggs, Narcolepsy & Sleep

Today’s episode is all about one of our favorite topics, SLEEP! Did you know that sleep takes up about 33% of your life? Crazy, right? We chat how important sleep is for your health, how much you should get, and give you the cold, hard truth about eating late at night. We also discuss what keeps us awake at night, and get real about a sleep condition that affects 1 in 2,000 people, including one of us… Tune in to find out!

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We also share two breakfast recipes (we love a good theme) from Chrissy Teigen’s cookbook, Cravings: Recipes For All the Food You Want To Eat. Save yourself some sorrow and go get her cookbook ASAP. All the recipes are great. She’s great. You’ll feel great for cooking out of it every damn day of your life. P.S Make sure to scroll to the bottom of the post for the recipes!

Other things we discussed in the show:

Find out what the heck sleep even is HERE.

Find out the right sleep time duration recommendation for your age HERE, via The Nation Sleep Foundation

Learn more about the effects of eating late at night HERE, via The Washington Post.

A great memoir about narcolepsy HERE, which we mentioned in the show!

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Yellow Cake Baked Oatmeal
Serves 8
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 stick (4 ounces) butter, melted, plus softened butter for greasing the dish
  2. 5 cups whole milk
  3. 2 cups quick-cooking oats
  4. 2 cups yellow cake mix (from a box mix)
  5. 4 large eggs, beaten
  6. 1/4 tsp kosher salt
  7. 1 1/2 cups raspberries (about 6 ounces)
  8. 1 large or 2 small ripe peaches, sliced
Instructions
  1. Preheat the oven to 350°F.
  2. Grease a 10 × 12-inch baking dish with butter. In a large microwave-safe bowl, combine the milk and oats and microwave on high, stopping once to stir, 5 to 6 minutes. Let the oatmeal sit on the counter to thicken for 10 minutes, but not longer if possible because you want the oatmeal to finish doing its thing in the oven.
  3. Stir the cake mix into the cooked oatmeal until smooth, then mix in the eggs, melted butter, and salt.
  4. Transfer the batter to the prepared baking dish, then scatter the berries and peaches on top. Bake until the center is just set and seems almost undercooked, 30 to 35 minutes. (It will jiggle a little, and when you spoon into the cake, it may separate into 2 layers: a cakey, custardy layer and an oatmealy layer. This is actual magic.)
  5. Spoon into bowls and serve warm.
Notes
  1. I baked this oatmeal for about 20 additional minutes! Wasn't as custardy as described, but did taste more like cake. I also forgot to add the melted butter, so that could've thrown everything off...don't be like me. Remember the butter!
Adapted from Cravings: Recipes for All The Food You Want to Eat
Adapted from Cravings: Recipes for All The Food You Want to Eat
The Table Chat Show http://tablechatshow.com/
Cheesy Cheeseless Scrambled Eggs with Burst Cherry Tomatoes
Serves 4
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Prep Time
5 min
Cook Time
30 min
Prep Time
5 min
Cook Time
30 min
For the eggs
  1. 12 eggs
  2. 1/2 cup heavy cream
  3. 1 teaspoon kosher salt, plus more to taste
  4. 1/4 teaspoon freshly ground black pepper
  5. 3 Tablespoons olive oil
  6. 3 Tablespoons butter
For the tomatoes
  1. 2 Tablespoons olive oil
  2. 3 cups cherry tomatoes (about 1 pound)
  3. 1/2 teaspoon kosher salt
  4. 1/4 teaspoon freshly ground black pepper
Instructions
  1. For the eggs: In a bowl, whisk the eggs, cream, salt, and pepper until they look like melted ice cream. In a large nonstick skillet, heat the oil and butter over low heat until the butter is melted but not super hot. You will get the urge to bump up the heat, but don't do it! Add the eggs and cook, stirring consistently, until the eggs are custardy with small curds, 12-14 minutes. Remove from the heat.
  2. For the tomatoes: During the last 10 minutes of egg cooking time, heat a large cast-iron or other heavy skillet over medium-high heat until really hot. Add the oil and swirl it around, then add the tomatoes and sprinkle with salt and pepper. Let the tomatoes cook, tossing every couple of minutes, until they're blackened, burst, and shriveled, 5 to 6 minutes total.
Notes
  1. Don't let the oil get too hot otherwise you'll smoke and not blacken the tomatoes, like I did! Keep an eye on your skillet.
Adapted from Cravings: Recipes for All the Food You Want to Eat
Adapted from Cravings: Recipes for All the Food You Want to Eat
The Table Chat Show http://tablechatshow.com/
 

Episode 010: Mocktails, Mall Workers & Personalities

Today’s episode is a good one not only because we’re talking all about our personalities, but we also made some fruity mocktails! That’s right, we made mocktails, because no one needs to hear us drunk on actual cocktails on this show. These aren’t just just any old mocktails though, we made PERSONALITY mocktails. Rachel considers herself to be a fun and sparkling “Blackberry Nectarine Wow-Jito” and Erinn is a a sweet but spicy “Pear Ginger Quirk.” We know, quit our day jobs and start naming drinks full-time.

Table Chat Episode 10

As this was the personalities episode, we took the ever-popular and pretty accurate, Meyers Briggs test. Erinn is an INFP and Rachel is an INFJ. One letter difference! We also discussed the best and worst parts of our own personality traits, the personalities of our significant others (different again!), how that impacts our relationships, and what gets on our nerves. Hint: Pushy, free sample-giving mall workers.

Things we discussed during this episode:

16 Personalities – Meyers Briggs Quiz (takes about 10-12 minutes and gives great explanations, visuals, and tells you who in history and pop culture shares your personality!)

Gretchen Rubin’s Four Tendencies Quiz

Liquor.com – What’s Your Cocktail Personality?

Type Heads and Stress Heads

Frequency of Personalities in the General Public

Thrillist – What’s Your Cocktail Personality?

Pear Ginger "Quirk"
Serves 6
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. 1 cup pear juice
  2. 1 teaspoon lemon juice
  3. 3/4 cups honey
  4. 1/4 cup sugar
  5. 1 (4-inch) sprig fresh rosemary
  6. Sparkling soda
  7. Optional: sliced pear for garnish and crystallized ginger
Instructions
  1. Combine pear juice, lemon juice, honey, sugar, rosemary, ginger, and nutmeg in a saucepan over medium heat. Bring to a boil, then simmer on low heat for 5 minutes, stirring to dissolve the sugars.
  2. Remove from heat and let stand 30 minutes. Strain the syrup through a fine-mesh strainer and discard the solids. Let syrup cool completely in the fridge.
  3. To serve, fill an 8-ounce glass halfway with ice cubes, add 3 tablespoons of syrup, fill with soda water to the brim, and stir. Add more syrup for a sweeter or stronger flavor.
Adapted from The Kitchn
Adapted from The Kitchn
The Table Chat Show http://tablechatshow.com/
White Nectarine & Blackberry WOW-jito
Serves 2
Recipe inspired by two different recipes, by Christin Mahrlig of the blog Spicy Southern Kitchen and Fern Green of the book The Mocktail Manual
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Ingredients
  1. 2 white nectarines
  2. Handful of blackberries
  3. 8-12 mint leaves
  4. 2 tablespoons Turbinado sugar
  5. 2 glass cups
  6. 2-4 Ice cubes
  7. 2 cups sparking water or club soda
  8. 1 lime (for making sugar rim and adding to drink as desired)
Instructions
  1. Peel and dice nectarines
  2. Place nectarine pieces, blackberries, mint leaves, and sugar into a bowl and muddle together (using the top flat end of a wooden spoon works great!)
  3. Place even amount of fruit mixture into two glasses with 1-2 ice cubes per glass
  4. Top with sparking water or club soda- add as much as desired
  5. Squeeze in line as desired
  6. Garnish with a sprig of mint to look fancy
  7. If adult beverage desired, recommend to add rum as desired
  8. To make a sugar rim on your glass before making your drink, squeeze half a lime onto a plate. Dip the rim of your empty cup into the juice, then immediately dip into a separately plate of the sugar.
The Table Chat Show http://tablechatshow.com/