Whisker (0s):
Today's episode is sponsored by Whisker makers of the Litter Robot, the self-cleaning litter box that helps take one more chore off your family's to-do list. I feel like the mental load of running a household is especially intense this time of year, right? There's school schedules and sports practices, got daycare bags and groceries and meal prep and laundry. And if you have a baby who's eating solid foods, you're also wiping the high chair and wiping the baby and wiping the floor, and then somehow cleaning the baby again. And if you're a cat parent, no matter how busy your day has been, your cat still deserves fresh litter. Honestly, the litter box has always been the thing that made me hesitant about cats. It's not the cat, it's the litter, the scooping, and the smell. Because when you're already managing a busy household and a baby, do you really need another daily chore? That's why Litter Robot by Whisker makes so much sense for busy families. It automatically cycles after every use. So you can check daily litter scooping off of your to-do list. Literate robot handles the dirty work, which means less time and mental energy that you spend thinking about litter box maintenance and cleanup. And the Whisker app can notify you about your unit, including completed clean cycles, litter and drawer levels. And when your litter robot needs attention, you can also track its daily usage. You can get the stats, you can get weight information, and you get all of this without having to check in every day. I love anything that takes a repetitive household chair wear and basically handles it in the background for me. So whether you've got one cat or five cats, Whisker has a litter robot for different family sizes, plus bundles that make it really easy to get fully set up while saving money. Learn more about Whisker litter robot models and starter kits today. Get 10% off a Whisker litter robot at Whisker dot com slash weaning. That's 10% off at Whisker dot com slash weaning.

Once Upon a Dance (1m 53s):
This episode is sponsored by Once Upon A Dance. As the days get busier but shorter and we spend more time indoors, I'm always looking for simple ways to help kids move their bodies, use their imaginations, and for us to connect as a family. And that's what makes Once Upon a Dance such a fun idea. So Once Upon a Dance creates interactive children's books that combine stories with movement. So these are not just books that your child listens to, they're stories your kid can move through, Think twirling and leaping, imagining, pretending and getting off the couch while still enjoying the benefits of reading. So I didn't grow up doing dance myself. I think anyone who knows me knows that, But I love dance and watching all my girls do dance, it was, it was such a formative experience for them. Dance helped them build confidence and creativity. It taught them the value of practice, perseverance and showing up. And I love that Once Upon a Dance brings those same ideas into a story time format that families can enjoy at home. So the books feature Ballerina Kay as a Gentle Guide and a Positive Role Model, and they're created by a former dance teacher. The stories include themes like friendship, family, empathy, kindness, self acceptance and courage, all wrapped into whimsical adventures that kids can move along with. So if you're looking for something screen free, active and imaginative for your toddler, preschooler, or older child, Once Upon a Dance is a really sweet option. Swap screen time for a connection. Get your kids off the couch and into a story. Jump twirl and leap over to Once Upon a Dance dot com or find Once Upon a Dance books wherever you buy books online. That's Once Upon a Dance.com.

Katie Ferraro (3m 35s):
And it's the Whole Grains that you might have cooked a day or two ago that actually do a lot better in your fritter batter recipe when they're dried out. It's the same principle from if you think about fried rice, right? Like day or two day old rice is always gonna perform better in your fried rice recipe. Same thing goes with the Whole Grains. You don't want like the freshly cooked soupy bulgar coming right out of the water that's gonna cause everything to fall apart in the pan. So the way I do it is I cook off the whole grain when I'm doing my food prep for the week, getting all the food ready, got the cooked Whole Grains, I lay it out on a baking sheet on top of like a sheet of parchment paper and let it dry out. That's clutch for when you get it into the fritter to not have the fritter actually fall apart so that your baby then can pick it up and feed it to themselves.

Katie Ferraro (4m 18s):
Hey there, I'm Katie Ferraro, registered dietitian, college nutrition professor and mom of seven specializing in baby led weaning. Here on the baby Led Weaning with Katie Ferraro podcast. I help you strip out all of the noise and nonsense about feeding, giving you the confidence and knowledge you need to give your baby a safe start to solid foods using baby led weaning. Let's get real about foods like quinoa, rice, farrow, any Whole Grains. If you're trying to feed 'em to your baby, how are they supposed to pick them up? And I don't wanna claim these tiny little pieces of food up off the floor.

Katie Ferraro (4m 59s):
This is the episode for you that, because one of the challenges when you are starting solid foods is that there are lots of nutritious foods that your baby can eat, but they're not necessarily the easiest for a six or a seven month old baby to pick up and feed to themselves. And that is where fritters come in. You guys fritters are like your best friend in baby Led Weaning. Okay? Fritters are one of my favorite things. They're probably my favorite recipes inside of my program. My kids come home from school and they're like, oh my gosh, are we having quinoa fritters again for snack? But I'm always making new recipes. I love incorporating cooked grains, leftover vegetables, whatever meat you've got or protein, transforming them into a soft graspable food that your baby can pick up and selfie.

Katie Ferraro (5m 44s):
And then once you understand the basic fritter formula, you don't really need a recipe, okay? You can really use whatever foods you have in your refrigerator. So today I'm gonna show you exactly how to make a baby Led Weaning fritter, including the basic ratio that I use, how you can also make a without egg, okay? Life's a lot easier if you do do eggs, but if you don't, I got solutions for you too. And I'm also going to tell you what to do if your fritters keep falling apart because a fritter that falls apart is really not doing its job. So when I want your fritters to stick together, now I like to start each of these solo training episodes with a baby Led Weaning tip of the day. And I kind of teased it earlier, eggs.

Katie Ferraro (6m 25s):
Eggs are your jam when it comes to baby Led Weaning. And here's the deal. 'cause eggs are a binding agent, right? They hold everything together. And when you cook your fritter, the protein in the egg, it denatures, it solidifies. And it's like the glue that holds all the beautiful little pieces of food that would otherwise fall apart and all over your floor holds them together. So we're offering egg because it's one of the allergenic foods and it doesn't matter what order you offer the top nine allergenic foods in, but if you don't care, I generally suggest doing peanut egg and cow's milk protein. Those are the three most common pediatric food allergies. Do those in the first three weeks. And once your baby has had egg a number of times on its own and you know your baby's not allergic to egg, then you can really like hit the ground running when it comes to fritters.

Katie Ferraro (7m 12s):
And I want you guys to hang tight because I'm gonna share with you the basic fritter formula, okay? It's a really easy ratio that you can remember. So whenever you open your refrigerator and you look at the leftovers that you already have and whatever, like wacky whole grain, you want your baby to eat, you can turn them into a completely amazing finger food for your baby. But I'm also gonna share some egg substitute ideas in case you haven't done egg yet, or your baby doesn't eat them because you're vegan or if your baby is allergic. So I want to start with a training story. And I make a lot of fritters, as I mentioned, My program BABY Led Weaning with Katie Ferraro, if you're in it, you're probably sick to death of the fritters. But we have 20 different starchy foods in the program and I want parents to have more options than the rice and pasta and potatoes rut, right?

Katie Ferraro (8m 1s):
Like babies need carbohydrate. And we know this, I've done a ton of content here on the podcast all about the, you know, the benefits of Whole Grains, right? We want like, you know, you don't want your baby just eating like refined white carbohydrates. Like they should be having all the Whole Grains too. And a lot of parents, when they get my a hundred first foods list, they're like, Katie, I don't know what te is. I'd like, okay, I've heard of quinoa, but I don't really know what to do with it or how a baby can eat it. We've got rye on there, we've got, we've got some wacky Whole Grains. But the point is, I want you to realize how many different types of carbohydrate are out there to fuel your baby's body with amazing. They're naturally high in iron, they're great sources of plant protein plus that important fiber.

Katie Ferraro (8m 40s):
Like th these are really nutritious foods that families need. But whenever I'm working with families and family coaching, I'll be like, lemme see your hundred first foods list. And a lot of them, even though technically if we're like following the exact program, we do a new fruit on Monday, a new vegetable on Tuesday, a new starchy food on Wednesday, okay? Every Wednesday they're gonna be doing a whole grain, a protein food on Thursday and an allergenic food on Friday. Somehow when they get 'em to like the eighties and the nineties of foods, they're like, but I only have those wacky Whole Grains left. So my pantry is full of like my sister comes over, she's like, what in the world? Why do you have like so many millions of bags of these weird bob's red mill Whole Grains? I always have them on hand because I'm always trying to help out families making like the last few Whole Grains that they need from the hundred first foods list.

Katie Ferraro (9m 25s):
So if it's stressing you out that you haven't done a variety of different Whole Grains yet the fritters will be your savior. Okay? Trust me. 'cause you can literally put like any cooked whole grain into a fritter. But I'm gonna tell you my top secret, okay? You know how so many secrets In this episode? I know you know how if you make fried rice, like everyone knows a couple day old, like dried out rice from your fridge always works better, dried out Whole Grains, definitely work better for Fritters. You don't wanna just like cook up a batch of vulgar and have it be kind of like sopping wet from the broth or the water that you cooked it in that does not work well for a fritter. So what I like to do is when I'm doing my meal prep for the week, whatever Whole Grains I'm making for babies who are coming over that week for parent coaching sessions, I cook off the Whole Grains and then I just put them on like a sheet pan, usually with a piece of parchment paper.

Katie Ferraro (10m 18s):
And then I take the whole grain and lay it out and basically let it like air dry for a couple of hours and then put it in a glass container in my fridge. And then in a day or two, it's golden good to go. So you want, you don't want soupy, wet Whole Grains. You want nice dried out, dry cooked Whole Grains, make the best fritters. Alright, that was my tip. Now why do fritters matter, right? When babies are first learning how to eat, they don't have their pinch or grasp, right? Being able to use your forefinger and your thumb to pick up smaller pieces of food that doesn't come until later, like the eight or the nine month mark. But we know developmentally at six months of age, babies are good to go to start experimenting with finger foods.

Katie Ferraro (10m 59s):
So fritters help us get Whole Grains into a finger food format that your baby can pick up. We're talking about quinoa, we're talking about millet, we're talking about farrow. And if you're thinking, oh, my baby can't eat that food yet, yes they can. Okay, you're not off the hook, you just have to make the food easier to pick up. And in my humble opinion, the fritter is the best way to do that. So what is a fritter? A fritter is basically a little patty that we're going to cook in a pan with some oil. We're taking a collection of smaller foods, combining them with a binder or binding agent, cooking them together and then creating a soft patty that we cut into strips. Those strips are gonna be much easier for your baby to pick up with their whole hand.

Katie Ferraro (11m 41s):
And yes, we are cooking the fritters in fat. Okay? Fat is your baby's friend. Babies need fat to support their still developing brain. And from a feeding standpoint, fat also adds moisture to your foods, which can make these fritters easier for your baby to swallow. As far as what oil to use you do you whatever oil you use at home works for your baby. You don't have to use a special cooking oil. Use the oil that makes sense for your family and whatever type of oil you're cooking with works fine to fry fritters in. Now we want to start with a grain, okay? So the first part of my fritter formula is a cooked grain. This is where fritters are especially helpful because a lot of those Whole Grains, as I mentioned, are super teeny tiny, right?

Katie Ferraro (12m 22s):
We're thinking about quinoa, millet, sorghum, farrow rice. Okay? Your baby cannot efficiently pick up these individual teeny tiny pieces of food yet, but they can absolutely eat them when we modify the shape. Okay? The important thing here is that that cooked grain again should not be soaking wet, okay? Because listen, I have failed every way possible in the world of fritters. And if you've ever had your fritter, it totally disintegrate in your pan. A lot of times it's 'cause there's too much moisture. So the leftover grains, as I mentioned, actually work beautifully for fritters because they've had some time to dry out. They're not as wet. So if you're making a grain for the rest of your family, like make extra, and then tomorrow that leftover grain becomes the base of your now favorite fritter, add a vegetable is step two.

Katie Ferraro (13m 6s):
Okay? I like to add a vegetable. This is just another great use for leftovers. Maybe you've got some, you know, leftover cooked broccoli from dinner last night, or there's roasted zucchini and cauliflower or carrots, Brussels sprouts, you name it. Chop these suckers up super fine or pulse 'em in a food processor and then add them right into your fritter mixture. But notice there, for the most part, we're talking about cooked vegetables, okay? We're trying to avoid hard crunchy raw vegetables because those can be choking hazards. And even though we're cooking the fritters, we're literally just cooking them long enough for the protein in the egg, the egg white to denature and set. It's like you're not cooking these for like 30 minutes to soften a carrot. So you gotta come in hot with some already softened vegetables.

Katie Ferraro (13m 48s):
Okay? So the goal is always to get the food to the texture that's like soft enough for your baby. Okay? And we do what's called the squish test, right? You take the food and you squeeze it between your forefinger and your thumb and see if you can smash it. If you can easily, there's some give there, then that's a much more appropriate texture for an early eater. All right, next step. This is optional. I do this like sometimes it's overkill, but if I have any protein laying around, I will add a protein. I am not concerned about your baby's protein intake. Babies are not crawling around the universe for the most part with protein deficiency. Okay? Especially your baby. So don't stress out about protein, but we have protein foods on the hundred first foods list. A lot of families are like, I made an entire leg of lamb roast Katie, and now I have like three extra pounds of lamb.

Katie Ferraro (14m 28s):
Great. I went in the food processor, get that meat in there for a little bit of extra iron, a little extra flavor if you want to, but you don't have to. Okay? This is like post Thanksgiving. My, my poor children, you a lot of baby Led Weaning Guinea pig recipes. We have so much Turkey leftover, I've made like 15 new Turkey recipes for our program after Thanksgiving last year. But a lot of 'em are fritters 'cause there's a lot of extra Turkey meat laying around. So instead of wondering like how your baby's gonna manage a chunk of meat, especially if you're scared to do strips of meat yet, chop it up, put it into the fritter. So now we're combining that meat with the other moist ingredients and everything together. It makes a nice soft patty. You don't have to put meat in every fritter. Just as an aside, a grain and vegetable fritter is totally fine.

Katie Ferraro (15m 9s):
If I'm real easy, I'll just do the grain and the egg. I'll share the ratios in a second. But if you're looking at your leftover protein in the fridge and wondering how can I make this easier for my baby to eat, throw it into the fritter.

KiwiCo (15m 20s):
Hey, we're gonna take a quick break, but I'll be right back. This episode is sponsored by Kiwi Co. I'm the oldest of six kids and when we were little, my siblings and I would spend our Christmas break building forts outta the boxes that our presents came in. And you know how it goes, right? Kids always have more fun with the boxes than with the actual toys. We build something, knock it down, make it bigger, turn it into something completely different. And now that I'm a mom of seven kids, I totally get why those are the gifts and the memories that stick with you. Kids don't always need another new toy to play with. They want something they can actually do. And that's why I love Kiwi Co. For holiday gifts. Their crates give kids a project, they get to build themselves. And I love watching that moment when my kids have been working on something and they can't quite figure it out. They try it again and then it actually works. That little I did it look on their face is the best part. And these aren't projects that they build and immediately forget about. They're making things that launch and light up and move and actually work. So the fun continues long after they open the box. Kiwi Co has eight different crate lines for all different ages and interests from the panda crate for babies to science and engineering projects, art, geography and more. So instead of another plastic toy this year, you're giving kids the tools to create their own fun. And I love that Kiwi co crates a ship right to their door. So it's an easy thoughtful gift even for kids that you will not get to see in person this holiday season. So unwrap fun this holiday with Kiwi Co. Get up to 50% off your first crate@kiwico.com promo code weaning. That's up to 50% off your first crate@kiwico.com promo code weaning.

Katie Ferraro (17m 5s):
All right, now we need the binder. Okay? We've got the grain and the vegetable and maybe a protein. But if you throw all that into a frying pan, you're just gonna have a pile of ingredients. Okay? We need something to hold it together. And that is where the egg comes in, okay? For most fritters, I start with one whole egg, okay? But I always end up doing two or sometimes even three. Okay? 'cause I'm making like a lot for, I got 10 people in my house to feed, plus I have like, I'm making extras for babies and then I'm putting some in the freezer. I get a lot of feedback on my recipes by the way in the program. Some people are like, I can tell you cook for a lot of people. 'cause these recipes make a lot. So then I'll pair the recipes down and people will be like, it didn't make enough and I didn't have leftovers. It didn't get me through the whole week. So it's a work in progress.

Katie Ferraro (17m 45s):
But you guys, I personally, I make every single recipe in my own program every single year. There's over 300 recipes. I'm cooking all the time. So these recipes are up to snuff. If you would like to check out the program, baby Led Weaning with Katie Ferraro, there's a $50 off code to join wherever you're listening to or watching this. Head to baby Led Weaning do co slash program. It's got all the meal plans, the videos, the instructions on how to make all those foods on the hundred first foods list, plus more fritter recipes than you can shake a stick at. So back to the egg. The egg. You know, eggs are so versatile. Remember back in my dietician days you to take experimental foods and I used to teach experimental foods when I taught undergrad nutrition at Berkeley. And you know there's a whole section on eggs.

Katie Ferraro (18m 26s):
And I mean you, I love eggs. I try to be vegan for like three days when I was pregnant with the quadruplets. And I couldn't do it because because of eggs. I love eggs, right? Not only do they taste wonderful, they are so versatile in cooking, right? They're a leavening agent, they're a binding agent. They provide moisture. The protein when it sets, provide structure. I mean egg whites on their own. Go on for days about all the things eggs can do. But in the fritter, when that egg cooks the proteins in the egg set and it helps hold all of those little ingredients together. Okay? Now remember egg is also one of the top nine allergenic foods. So if your baby's already tried egg and you know they're not allergic, adding it to the fritters is another way to continually reintroduce that allergenic food.

Katie Ferraro (19m 7s):
When you cook the fritter, you do want to make sure that the egg is fully cooked before serving it to your baby. Now sometimes you'll add an egg and then the fritter will still fall apart. And that's where I will add a second egg. If you add too much egg, it's not really bad, but just ends up being like an omelet, which just sometimes, and that's fine. I'll share the ratio In this episode. But if you ever are like looking at the batter and it just feels a little too dry, put another egg in it. And I generally will like whisk the eggs in a separate bowl really quickly with a fork and then pour them into the batter. But also sometimes I'm very lazy and for my fritter batter, I'm just making it in a food processor and I throw everything in all at once.

Katie Ferraro (19m 50s):
I do wanna say an aside to the families whose babies can't have eggs. So if your baby has a diagnosed egg allergy or your family doesn't eat egg because you're vegan, you can still make fritters. One substitute that I use are making chia eggs. So you take chia seeds and the equivalent of one egg is you take one tablespoon of chia seeds and you mix it with three tablespoons of water. You mix that together and you let it sit for about five to 10 minutes. It thickens to like a gel-like consistency, kind of similar to that of egg whites. And then you add that to your fritter mixture in the place of an egg. So for most of my recipes, they would've two eggs in them. So you'd need to do two tablespoons of chia seed and six tablespoons of water. Chia holds together pretty well.

Katie Ferraro (20m 32s):
I've done a bunch of experiments with flax seed and a lot of like the other egg substitutes out there. I've tried 'em all. I think chia is the best one. Okay? You might have to play with it a little bit because of the moisture content of your grain, the vegetables and the protein. But if you don't do eggs or you run outta eggs, try the chia egg substitute. Alright? What's the basic fritter formula? The part of the episode I know you've all been waiting for. Okay. If you want my formula, here's what I do. I do a cup of cooked grain, a half cup of cooked vegetable, a half cup of protein, and then I start with one egg. I also will add whatever herbs, spices, or salt-free seasoning I've got lying around.

Katie Ferraro (21m 13s):
Okay? 'cause remember, babies do not need to eat bland food. So you've got basically two cups of ingredients, a cup of the grain, a a half a cup of vegetable and a half a cup of protein. Or if you're not doing the protein, you can do a cup of vegetable, cup of the grain and then one. But generally two eggs. And the more fritters I make, I'm kind of tending towards two eggs for two cups of ingredients. If you just have one cup of quinoa and you put one egg with it, that works well. So it's about one cup of dry to one egg is the basic ratio. But I encourage you to go up a little bit on that. Make two cups, mix in the veggies, half a cup of veggie, half a cup of protein, one cup of the whole grain.

Katie Ferraro (21m 56s):
Put two eggs in there, put some seasoning in there, Fry it up in a tablespoon and two of whatever oil you use at home. Cool the fritters. Cut 'em into little strips about the size of your adult pinky finger and offer it to your baby. Freeze the leftover ones. Okay? And I like to do that in glass food storage containers. And I'll separate the layers with parchment paper or wax paper. Wax paper works a little bit better for the freezer. And then you can just kind of, when they're already cooked, then you just break off the ones that you want and you can have fritters for days from there. Okay? As I mentioned, if that batter's dry, it doesn't hold together, add another egg. If it's really wet and soupy, don't add another egg. 'cause you're probably good. Egg does add more liquid before it cooks.

Katie Ferraro (22m 37s):
But again, this doesn't need to be perfect. That's the best thing about babies, right? Like they will pretty much eat anything. You're looking for a mixture that you can scoop And that will hold together reasonably well. When I mentioned about the cooking, people are like, well, like what? Temperature? Okay, it doesn't matter because we're frying, we just get the oil hot. Now sometimes people want specific suggestions on certain types of oils. I'm not gonna get into a conversation about what type of oil you should use. I'm smarter than that. I like an oil with a very high temperature that that doesn't burn. So I'll make a suggestion. If you have avocado oil and you're sure it's a hundred percent pure avocado oil that has a high smoke point, meaning it doesn't burn like olive oil doesn't tend to do great. But if all you have is olive oil, that's fine.

Katie Ferraro (23m 19s):
Peanut oil's another good one. But again, like you do you, you know what? You fry your foods in at your house, okay? You scoop out some of that fritter mixture, put it into the pan. I usually flatten it with the back of a spatula. Cook it on both sides until it's nicely brown. Not burnt though. Okay? And cooked through. 'cause again, if you're using that egg, you wanna make sure the egg is fully cooked. Okay? And then this is important. Let it cool food straight outta the frying pan can obviously be, be very hot. Your baby's not gonna be able to tell you that. Once it's cool, look at the texture, can you easily break it apart? Okay? Is it soft and moist? I oftentimes will use a pizza cutter once it's cool to cut it into strips for an early eater, you take those little strips, you put it into a suction bowl or a mat, your baby can use their whole hand or their palmer grass to rake and scoop the food up and into their mouth.

Katie Ferraro (24m 5s):
If your fritters are too dry, add some yogurt or a dipper or a topper or a sauce or some hummus to moisten it up again. Fat and moisture are our friends when we're helping babies learn how to eat. Now, I don't want you to overthink your fritters, okay? This is the most important part of this episode. Please don't feel like you need to have 47 different baby fritter recipes safe. I have them all in my program if you do want them. Once you get the basics of the framework, fritters can become like a leftover strategy. You got cooked quinoa in the fridge, great. The baby's gonna have some quinoa fritters, half a cup of broccoli left from dinner. Perfect. I'm gonna work that in with the vulgar in our fritter for tomorrow. Okay? Add that egg, season it up. See what happens.

Katie Ferraro (24m 45s):
The worst thing that happens is your fritter falls apart. And that happens to me all the time too. Play around with the ratios. Okay, your baby doesn't care. I'll kind of sometimes add an extra egg and you know, put it back in the frying pan. We're trying to help your baby learn how to eat a wide variety of foods safely. Sometimes changing the shape of the food is all it takes to make a food that seemed really impossible for your baby to self feed suddenly. Wow, that seems totally doable. So here's your quick win for today. I want you to look in your fridge. I want you to find one leftover food, okay? It has to be safe. It can't be from like weeks ago, okay? That maybe you've maybe might have a hard time picking up on its own. Maybe it's rice, maybe it's some shredded chicken or some leftover vegetables. And instead of thinking, my baby can't eat this, I want you to pick a whole grain from the hundred first foods list, cook it off ahead of time, get it nice and dry, and then work it into a fritter.

Katie Ferraro (25m 33s):
If you need a copy of my original a hundred first foods list, I give that to everybody on my free online masterclass called Baby LED WEANING FOR BEGINNERS. You can sign up at baby Led Weaning dot co slash masterclass. And if you're ready to get going with baby Led Weaning and you're like, I'm in, I got the hundred first foods list. I just want all the videos and recipes and meal plans on how to make them safely and what food to feed on. What day you guys, I did all the work for you. That's in My program, BABY Led Weaning with Katie Ferraro. There's a $50 off code for podcast listeners in the description. We're watching or listening to this head to baby led weaning dot co slash program.

Airwave Media (26m 10s):
And a special thank you to our partners at Airwave Media. If you guys like podcasts that feature food and science in using your brain, check out some of the podcasts from Airwave Media. We're online@blwpodcast.com. This episode will be@bwpodcast.com/143. I'll put one of my favorite Fri the recipes in there. I just did a new one with free, which is a wacky cracked grain, but you're gonna love it. And if you haven't done free from the hundred first Foods list, go to the show notes blwpodcast.com/143 and I'll put that recipe there.

Katie Ferraro (26m 41s):
Thank you so much for listening and watching, and I'll see you next time. Bye now.

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