Liz And Alissa Make Stuff

Hey! it's still summer and it's still hot and we're still making cold food! Mostly ice cream but there's also a boozy frozen Arnold Palmer and kick ass cocktail. Our kids are back at school (some of them at least), we review bad romantic comedies on netflix, talk about Trader Joe's so much that you'd think we were sponsored by them (we're not) and we experiment with different ways to channel our inner Ben and Jerry.   The Bloody Sloshed 750 mL (one bottle) light red wine ½ cup tart 100% cherry juice ½ cup sugar ¼ cup luxardo cherries 1 tbsp luxardo cherry juice Pour wine into a shallow baking dish and put in freezer until almost solid. It will not freeze entirely because of the alcohol. While wine is freezing, put cherry juice and sugar in a small sauce pan over medium heat. Stir until the sugar is dissolved. Allow to cool. Scrape frozen wine into a blender. Add ½ cup of the cooled cherry syrup, the luxardo cherries, the luxardo cherry juice and 1 cup of ice. Purée until smooth (you can add the cherries half

I know, I know, what could possibly be more thrilling than cold soup? How about: SELENA GOMEZ and THE DUMPIEST CAMEO THE WORLD HAS EVER SEEN. You don't want to miss this episode. We made gazpacho x 2, vichyssoise, beet buttermilk soup and more milk punch! Now with 100% more goat and 100% less cow!  The Goat-Mopolitan (aka Tequila Goat-rise) Chartreuse and Tequila Milk Punch Pineapple Gomme   Golden Beet and Buttermilk Soup Gazpacho recipe from Vegetable Love by Barbara Kafka White Gazpacho Anthony Bourdain's Vichyssoise   And now, the moment you've been waiting for: Selena Gomez Visits a Park and Reads to a Little Girl     Theme song: The Show Must Be Go Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/  

Imagine us, two ladies, lounging by a pool, eating yogurt, loving life, loving yogurt yet being so SO salty. Bring on the spinach. Bring on the cucumbers. GIVE ME ALL OF THE CHICKEN THIGHS. This is not the Yoplait commercial that you're used to. We've made yogurt and we've salted it up and it is good. Also discussed: Religion Shark Tank, Old Sturbridge Village, boyfriend potatoes, slam dunks vs. grand slams. EVERYTHING YOU LOVE. If you couldn’t tell, we are super out of practice and we 100% forgot to come up with a cocktail name! Oops. At least it’s not actually a cocktail, just a delicious, non-alcoholic drink. So doogh it up and and enjoy: https://www.cookwithmanali.com/dough-afghan-yogurt-drink/ To make yogurt:   Labneh: https://food52.com/blog/4547-homemade-labneh Labneh with Garlic and Herbs: https://www.maureenabood.com/your-go-to-summer-dip-labneh-with-garlic-and-herbs/ Straining yogurt: https://www.maureenabood.com/homemade-yogurt-straining-for-laban-labne-and-labne-preserved-in-oil/ Whey Flatbrea

  Happy 4th of July, Americans! And happy July 4th, rest of the world! Whether you're celebrating or not, it's always a good day for potato salad, cole slaw, pasta salad and hamburgers. So join us for a summertime picnic, complete with punch for all ages and alllllll of our many opinions on picnic foods. Picnic Punch (You in the Face) 1 small watermelon cut into small chunks 1 English cucumber 3 1/2 cups water 1 cup sugar 1 small bunch fresh mint  1 cup lemon juice Vodka Juice the watermelon and cucumber separately in a juicer or blend in a blender and strain out the pulp. Keep separate.  Combine water, sugar and mint in a sauce pan and heat over medium heat until sugar is dissolved. Let sit until cool. Remove mint. Combine watermelon juice in a pitcher with sugar water and lemon juice. Chill along with cucumber juice in fridge until cold. To serve, pour watermelon mixture in a glass over ice (add vodka for grown ups!) then add about an ounce of cucumber juice, pouring slowly so the cucumber juice floats on

Join us and our fabulous guest Becca as we wing our way to France for a fanciful buttercream filled adventure. Except we didn't use buttercream, we used fish. Yes, you heard that right, we thought it would be a good idea to fill cookies with fish. Maybe we were successful?! (Shrugging lady emoji) We also get the nasty details from Liz's camping trip and hear about how Alissa spread the joy of Claud's pickles to the fathers of Sierra Madre. The French Salmon-y Salmon Unlike our cookies, this drink only has the color of salmon, not the actual flavor. For 2 cocktails Combine 1 oz gin, 1 oz Elderflower liqueur, 1 oz grapefruit juice and .5 oz lemon juice in a cocktail shaker with ice. Shake for 15 seconds and strain into a glass. Top with prosecco.   Becca's book: Les Petits Macarons by Kathryn Gordon and Anne E McBride  Liz and Alissa's macaron were made based on these two recipes: Savory Macarons Macaron Basics   Strawberry Lemon Marmalade   Theme song: The Show Must Be Go Kevin MacLeod (incompetech.com)

It's summer vacation and that means we are going to do our best to keep the off-week bonus episodes coming but we can't guarantee there won't children screaming in the background. Today we are together making macarons for our next episode that will be blissfully child freeeeeeee!!!!!!

We’ve acquired some of that sweet millennial heat from our guest, Julia Williams, to pamper (?) ourselves with homemade scrubs and lip balms. I know what you’re thinking, have they not learned their lesson after the make-up and the face masks?  What can we say, we just love putting food on our faces! Also, what else are we going to do with this 5x lifetime supply of beeswax pellets? Julia can be found on Instagram @alchemytea And on the web at: www.juliaelenawilliams.com As well as at: www.etsy.com/shop/alchemytea The Lip Bomb.Com Berry Ginger Gin Cocktail (We doubled the ginger in the simple syrup and 1.5x the syrup in each cocktail)   Facial Scrubs Tomato Face Scrub Coffee Face Scrub Julia’s book was “Homemade Beauty”. It’s easily google-able and also not great.   Julia’s Scrub recipe: ½ cup coarse sea salt 3 tsp virgin coconut oil 3 tsp virgin olive oil Juice from ½ lemon Mix salt and oil until thoroughly blended, then mix in the lemon juice Lip Balms Burt’s Bees Imitation Lip Balm Julia’s Balm rec

Mini episode! The masses have spoken so we're back with another mini episode. This is a little bit of a Night of a Thousand Dips post mortem and we break down the Liz and Alissa patented method for dipification, discuss how to dedipify something and explore the life cycle of a dip. Liz also mentions quite a few of her in-laws, for some reason. 

We've been podcasting for one year so we decided to make one thousand dips and talk about them in front of a live audience to celebrate! Ok, we didn't actually make 1000 dips, we're being hyperbolic, give us a break already. It did feel like a thousand and, dare I say, taste like a thousand? Let us regale you with our tales of dipification, gallons of milk punch, romance novels and Mark Ruffalo? It's all here for you! The Drinks! I Dip, You Dip, Milk Dip Milk Punch We used this recipe but substituted light rum for the batavia arrack: https://www.splendidtable.org/recipes/black-tea-port-milk-punch Big Dipper Sangria Combine two bottles of rose with sliced strawberries, thinly sliced oranges, raspberries, and about a half cup of rhubarb simple syrup (or any other simple syrup of your choice). Let it sit overnight in the fridge before drinking for maximum flavor. The Dips! Liz Dips   Houston's Spinach Artichoke Dip Damn Good Queso, Tomatillo Salsa and Habanero Salsa from the book Queso! by Lisa Fain   Past

Surprise! It's a mini episode! We are busy making dip, dip and more dip for our live show, May 19 but we thought we'd take a break and give a few updates, visit Chex mix corner, and learn what incredible trick Alissa has devised for remembering dip recipes.  If you can't be at our live show, please join us in a virtual dip party! Make dip, buy dip, order dip at a restaurant, just EAT DIP Saturday night and share a photo on your social media platform of choice. Use the hashtag #NightOfAThousandDips and tag @lizandalissa to be sure we see it! And if you're reading this in the future? Be kind to yourself, make some dip for dinner tonight. You're worth it.

This episode is ostensibly about bread but somehow we manage to talk about dicks WAY too many times. Sofie, skip this one for sure. We also talk about children's literature, Finnish comfort food, Japanese reality tv and candy that does not at all look like candy. Also, Quincy, the world's hungriest cat update! And if you can't come to our live show, find out how you can still participate from wherever you are, May 19! Also, get tickets to our live show. They're free!!!!! May 19! Challah ‘bout that ‘barb For the rhubarb simple syrup: 1.5 cups water 1.5 cups sugar Large bunch of rhubarb, chopped into one inch pieces. Combine sugar, water and chopped rhubarb in a small pot. Bring to a boil then cover and simmer for 20 minutes. Strain through a mesh strainer, pressing the rhubarb pulp with a spoon.   For the cocktail (makes 2): In a cocktail shaker full of ice, combine three shots of gin, five tablespoons of rhubarb simple syrup and shake until chilled. Pour into two champagne flutes and top with champagne or o

Get ready to hear us say the word PIT roughly 43,902 times. We counted. Along with our special guest Leasa, we made three varieties of homemade deodorant with, no joke, surprising results! We also give you an update on Liz's corned beef, take 2, learn that our accents (?) have been confusing some of our listeners and find out which kitchen utensils Alissa considered applying to her underarms. Check out Leasa's Instagram and her amazing Disney dresses! LIVE SHOW! Yes, we are planning a live show to celebrate our first anniversary! The theme will be "Night of a Thousand Dips!" and we want YOU to come, dip in hand! We will record a live episode, share dips galore and of course dip into a fabulous cocktail! We will have a link to get free tickets very soon but in the meantime, details are as follows: Saturday May 19, 7:00, West LA (exact address will be sent to ticket holders)  Also, you don't HAVE to bring a dip to share but we would love it if you did! We might even talk about your dip on the show! The Pit Cre

Liz and Alissa are OVA THE MOON about eggs! Listen to us talk about our egg victories, failures, and the various issues of shell-permeability affecting our lives. Find out what Alissa made in her college dayz and what personal hygiene products Liz thinks are fit for human consumption. And STAY TUNED FOR THE BIGGEST ANNOUNCEMENT WE HAVE EVER MADE!   The Ova the Moon You guys, we’re bad. Our cocktail this episode is this: https://www.saveur.com/gin-campari-sour-cocktail-recipe But (hint, hint) swap out the orange bitters for grapefruit bitters for extra grapefruit-y goodness. Alissa's pavlova recipe Alissa's lemon curd recipe How to make shaving cream dyed eggs   Theme song: The Show Must Be Go Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Guess who's back...back again...Pastrami's back...tell...a.......your stomach? I guess?? This is my way of telling you WE MADE PASTRAMI and it was very very good. We also made corned beef and it was very very mediocre to not at all good! Listen to find out all those meaty (wink) deats! We're also drinking more fat washed bourbon, finding disgusting things inside of Easter eggs, joining the sisterhood of the traveling currants and discovering new and creative uses for stump remover AND lime juice.  Irish soda bread All other recipes are listed in the show notes for episode 22. Theme song: The Show Must Be Go Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

We are back! Back from Las Vegas, back from Disney World and back to releasing episodes on schedule! What better way to celebrate than to buy a couple of brisket babies, soak them in some salt and spices and then turn them into corned beef and pastrami?! While we wait for our meats to cure, we are talking to Heather Grant, quilter, friend and project-cooking super fan. Heather and her friends created the ultimate Reuben sandwich and she is here to tell us all about her pastrami making journey and see if she can impart a little wisdom. We’ll also talk about how Liz’s Disney costumes turned out and whether or not Liz’s mom consents to being internet pickle famous. The Baconator (part deux) 1 tsp maple syrup 2 dashes Angostura Bitters 2 oz bacon bourbon (recipe below) 1 inch long piece of orange peel 2 maraschino cherries 1 piece maple candied bacon (recipe below) In an old-fashioned glass filled with ice, combine maple syrup, bitters,  and bacon bourbon. Squeeze orange peel over glass and add. Stir until dri

It's true, we fought against our shy, introverted tendencies and made FRIENDS! That counts, right? We spent four days at the Modern Quilt Guild's annual convention, QuiltCon, and made friends with a few listeners, forced strangers to wear a button with Liz's face on it and also did a little bit of sewing. Also in this episode, learn which former guest has NEVER TRIED CHEX MIX (blasphemy!), whether or not Liz will meet her bananas goal of making 15 costumes before her trip to Disney World, why Alissa can lay claim to the epic legacy of Friends the tv show, PLUS we made up a friend quiz and YOU can win a fabulous prize if you enter!  The "Cuke Complete Me" First, make Claud's Refrigerator Pickles: In a large pot, combine 2 quarts of water, 1/2 cup salt, 1/4 sugar, 1 cup of white  vinegar. Bring to a boil to dissolve salt and sugar. Let it cool before you pour it over pickling cukes packed in jar with a bunch of fresh dill and a head of sliced garlic. Cover and leave on the counter for 24 hrs and then refrigera

Happy Valentine's Day...I mean Galentine's Day...I mean, HAPPY DAY AFTER LIZ'S BIRTHDAY. It's the season for love and we are showing it with homemade truffles, fried Cheeto hearts and MORE. You'll also hear about what costumes Liz has made recently, how many she is going to make in the next two weeks, what TV show makes Alissa's heart go pit-a-pat and who takes the prize for coolest listener for joining the Instant Pot FaceBook group on our recommendation! AND that's not all! Someone gets an impromptu aura reading at Bed Bath and Beyond and find out what Harv ate on he and Liz's first "date". It is an f-ing love fest up in here! The Borscht-Tail You need a juicer to make this cocktail, so please, if you don't have one make like Alissa and stalk your local buy/sell FB groups until you can find one! For 2 servings Combine 3 oz beet juice, 1 oz celery juice, 1 oz carrot juice, 1/2 oz lemon juice and 3 oz vodka. Serve over ice in a highball glass with a salted rim and garnish with a sprig of fresh dill. LINKS W

Yes, at long last, we're getting high on the ability to cook dried beans without soaking them overnight! It's the Instant Pot episode people. We are joined by guest and and IP enthusiast Sandi Hazelwood and we are throwing everything we can into that dang pot. Cheesecake, bone broth, crack chicken...it's all here. We also share our top three things to make in the IP and dish on the often bananas and always entertaining Instant Pot Facebook group. The Cocktail: The Bloody F-ing 30 In a food processor combine: 4 stalks of celery, roughly chopped juice of 1 lemon 2 tbsp diced onion 1 tbsp horseradish 1 tbsp coconut aminos 1 tsp kosher salt 12 dashes of Tabasco sauce Process until chopped very fine and then combine with 32 oz tomato/red bell pepper juice. Serve over ice in a glass with a salted rim. Add 1.5 oz vodka if you are not concerned with being Whole30 compliant! Links The Crafty Planner Podcast Nom Nom Paleo bone broth Cheesecake #17 Crack Chicken The (infamous?) Instant Pot Facebook Group   Theme son

Same great taste, half the booze! Happy New Year middle of January! You may have given up on your New Years resolutions already but we're gaming the system by only starting them now! Find out why only one of us has vodka in her drink, why Blue Apron will never sponsor us and why Liz is still coming down off the high of last year's resolution. Topics include: the reception of our handmade Christmas gifts, the Whole30, self-care, and turning Liz's house into less of a s**thole.  Cocktail The Not-So-Dirty 30 This episode's cocktail is a little different because only one of us is drinking! So feel free to drink this with or without vodka, it's tasty both ways! Also, Liz's drink had basil and lemon juice and Alissa's was cilantro and lime. Do what your heart tells you. Both are delicious. In a glass, muddle a 2" piece of cucumber, cubed, four leaves of basil (for Liz) or a small handful of cilantro (for Alissa) and the juice of one lemon (Liz) or lime (Alissa). Top with sparkling water and a shot of vodka if you

The January of Our Discontent Alissa attempts to make one of Liz's most difficult patterns. Will she succeed? YOU HAVE TO LISTEN TO FIND OUT! COCKTAIL The Salty Friend In a shaker full of ice, combine two parts grapefruit juice to one part vodka or tequila. Shake vigorously and pour into a martini glass rimmed with salt. Top with a little prosecco. PICS Liz's perfect, tiny January Quilt blocks. Beautiful tiny stitches! LINKS January Quilt pattern Look at many, many January Quilts on IG