We're All Terminal with Katie Couric

Explicit content warning

11/19/23 • 46 min

1 Listener

When Katie Couric lost her husband, Jay Monahan in 1998, she didn’t know how she would go on. But she had to keep it together for her two young daughters - and for the millions of Americans tuning in each week to see her on the Today Show. Today, Katie discusses the pressure of working and raising her kids while grieving, how our culture needs to normalize discussions of death, keeping her husband’s memory alive, and her love of meatloaf.

You can follow Kelly Rizzo on all platforms @eattravelrock for clips or BTS footage from the podcast, and you can get Katie’s book, Going There, wherever books are sold.

Meatloaf Recipe

Finely dice onion, mushroom, zucchini, carrots and celery - or whatever’s in season.
Sauté veggies with some olive oil until they are cooked down.
Add the vegetables to a pound of either raw ground chicken or raw ground turkey and massage them together, until the veggies are evenly spread throughout the meat mixture.
Add an egg, Italian breadcrumbs, ketchup, and barbecue sauce (optional) to the meat mixture. Shape into a loaf and put that in your baking dish.
Make another mixture of ketchup, barbecue sauce, mustard, and Worcestershire sauce and pour that on top of the loaf.
Bake in the oven for 1 hour at 400 degrees.

Hosted on Acast. See acast.com/privacy for more information.

You can follow Kelly Rizzo on all platforms @eattravelrock for clips or BTS footage from the podcast, and you can get Katie’s book, Going There, wherever books are sold.

Meatloaf Recipe

Finely dice onion, mushroom, zucchini, carrots and celery - or whatever’s in season.
Sauté veggies with some olive oil until they are cooked down.
Add the vegetables to a pound of either raw ground chicken or raw ground turkey and massage them together, until the veggies are evenly spread throughout the meat mixture.
Add an egg, Italian breadcrumbs, ketchup, and barbecue sauce (optional) to the meat mixture. Shape into a loaf and put that in your baking dish.
Make another mixture of ketchup, barbecue sauce, mustard, and Worcestershire sauce and pour that on top of the loaf.
Bake in the oven for 1 hour at 400 degrees.

Hosted on Acast. See acast.com/privacy for more information.

Previous Episode

Trailer

1 Recommendations

Welcome to Comfort Food, a new podcast from Kelly Rizzo and Wheelhouse DNA. On every episode, expect to laugh, to cry, and to eat a lot of great food. Grab a fork and tune in, new episodes come out every Sunday.

Hosted on Acast. See acast.com/privacy for more information.

Next Episode

Leave It All on the Table with John Stamos

1 Recommendations

When Kelly found out Bob had passed, she knew there would be a few people that would be very difficult to tell. Those people were “Bob people,” the people who knew him as well as she did. At the top of the list? His full house family, and one of his best friends, John Stamos. Today, John shares the reason he never plays Bob’s guitar, his love of Disney and how Bob’s gallows humor is channeled through them. This episode also features a never-before-seen recording of one of Bob’s last shows.

You can follow Kelly Rizzo on all platforms @eattravelrock for clips or BTS footage from the podcast, and you can get John’s book, If You Would Have Told Me, wherever books are sold.

Chicken Pot Pie Recipe

Find your favorite pre-made pie crust and make sure there’s enough for both the top and bottom of your pie.
Simmer your chicken breasts in some stock with your favorite aromatics - I like salt, pepper, chicken bouillon, rosemary, and some garlic, but choose your own adventure.
Once the chicken is cooked through, remove and set to the side to cool.
While your chicken is cooling, saute some onion, celery, and carrots or whatever veggies you like in a pan with some butter, salt, pepper, garlic powder, and celery seed.
When the veggies are cooked, add some water and milk and bring to a simmer until nice and thick.
Shred your cooled chicken and add that to the veggie mixture.
Put your pie crust in your dish and add your chicken and vegetables.
Place your second crust on top and cook at 425 degrees for 30-45 minutes or until the crust is golden brown.

Hosted on Acast. See acast.com/privacy for more information.