We're back--we hope you missed us! And we brought scissors, and we are not afraid to use them in spatchcocking a turkey for Thanksgiving. "Spatchcocking?" You may well ask. It's not just a word for removing the spine of the turkey to make for a wonderfully evenly roasted bird in half the time--say goodbye to over-cooked, dry breasts and under-cooked thighs (the turkey's, that is). But it's more than that as chef, teacher and cookbook author Kim O'Donnel explains in "Spatchocking: A Culinary Term for Our Times." Written in 2022 after the overturning of Roe v. Wade, but perhaps even more resonant today, O'Donnel reflects on her own freedom to make choices that have shaped who she is.

"The right to decide allowed me to become the woman I am . . . The choices that were mine to make allowed me to forge my own path. They've given me the wisdom to know this: Without safe, legal abortion, this country is spatchcocked."

Kim O'Donnel, "Spatchcock: A Culinary Term for Our Times," Lulu Pork Chop, July 3, 2022

But what about Rhinebeck?! While other podcasters might broadcast live from the New York State Sheep and Wool Festival, we prefer to wallow in the womb of time and reflect on our experience for a month. What did we conclude? It wasn't just fun, it was joyously inspiring. We met so many designers and knitters we admire--Aimée Gille, Vincent Williams, Patty Lyons, Sarah Schira, Jamie Lomax, Bristol Ivy, Gigi Queen of Orange, the Grocery Girls and Rosann Fleischauer. What about Andrea Mowry? Don't worry, her pattern "Framed" clearly caught the collective fancy this year and was everywhere in all colors and sizes. It was magical to see so many people wearing hand-knit their framed garb on the hill for the meet-up.

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Our recipe for this episode is perfect for busy back to school nights: Pineapple Marinated chicken breasts! It's super easy, tasty and you'll probably have everything you need in your larder except the chicken and the fresh pineapple. The leftovers are fantastic too! Bossy first discovered the recipe in the September 26, 2021 edition of the New York Times.

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Our Knitting in Pop Culture moment is brought to you by Wallace and Gromit's "A Close Shave" where we are introduced to Wendolene Ramsbottom who owns a wool shop and plays Wallace's love interest. We're also introduced to the charming Shaun the Sheep (even his name is a pun!). From start to finish, it's a treasure trove of knitting puns and simply a delight. We also love Chicken Run where the sheep are knitters. I mean, right?

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Happy 90th birthday to our dear Aunt Ruthie who is rocking the poncho that Bootie made for her!

Show notes can be found at www.bootieandbossy.com

Our recipe for this episode is a summer classic: Gazpacho! Bossy has been making this recipe for many years, as evidenced by all the splatters in her cookbook. It meets all of our criteria: makes a lot, uses one pot, and you have most of the ingredients in your larder. And it's versatile! It's perfect for a hot summer day. We recount our visit to a wonderful yarn shop during Bossy's recent visit to the PNW, introduce our newest feature: knitting in pop culture, and give updates on our projects. Please check out the Show Notes at www.bootieandbossy.com

Here comes Janet with her damn four bean salad! This is the first recipe our mom (Hi Mom!) included in the recipe book she gave to us. It's perfect for the summer when you don't feel like cooking or if your kitchen is under renovation like Bootie's. We made it a little more gourmet by using fresh green beans and fresh herbs. So let's celebrate the "thousand extra hands" that we get when we open a can of beans! We discuss the history of industrialized food and recommend the January 3, 1955 issue of Life Magazine, along with a documentary about food and one called "Brandy Hellville and the cult of fast fashion." As always, we give updates on our current crafting projects.

We have made it to episode 30 and you guessed it, time for another cocktail! This one is from Laylita.com. The melon sangria is a combination of delicious summer melons (your future self will thank you for balling up the melons and making melon ice cubes to have on hand), grappa, honey, and moscato. It's the perfect summer refresher. And there's a nonalcoholic version too. Bootie recounts the joys of her Alaskan cruise and Bossy has a finished object to share.

Mom's banana bread has been a staple in Bootie's household for forever. And now it's even better with the addition of a little buttermilk, nuts, chocolate chips, and coconut. If you want to take it over the top (pun intended), you can add a crumble or cream cheese frosting. It's so good! Bootie and Bossy give updates on their current projects.

Our beautiful sister, Melissa generously agreed to come back on because we need more vegetables in our repertoire! Melissa discovered this recipe for roasted tomatoes on NPR and if anyone know who deserves the credit, let us know. The recipe is as simple as it gets--throw a couple of cans of diced tomatoes in a pyrex, along with a bunch of cilantro, olive oil, salt and pepper, then run around panic cleaning for before your guests arrive. Melissa also shared her recipe for baked polenta--a total game changer. Melissa also describes some of her current projects.

Bootie and Bossy discuss their mostly failed efforts at spring cleaning (anybody else storing a large box of dirt in their basement?). As promised, you will feel better about your own efforts.

Even though we are not in her demographic, Bossy and Bootie very much enjoy the food porn on Tieghan Gerard's website, Half-Baked Harvest. We tried the chicken tortilla soup and it is a winner, winner, chicken dinner. It's perfect for those nights when you need a little comfort food because you pulled eight ticks off your dog, got poison Ivan (as Bossy's son calls it), and there's a snow storm, all in the same week!

Bootie and Bossy are embarking on their first official KAL (knitalong) and would love for you to join us!. The pattern is Glymur by Jennifer Weissman and we're both using Treasure Goddess Yarn's Yak Silk DK Treasures.