This is one to have your husbands listen to. The sisters discuss the origin and history of Mother's Day.  Started by Anna Jarvis in 1908 to celebrate and honor her Mom who had died a few years earlier.  They share stories about memorable ones from when the kids were little, gift ideas, activity ideas, and whether the traditional Mother's Day flower the carnation is worthy of your vase or bouquet. What's For Brunch: Yogurt Parfait for Mother's Day Why we like this: it's simple, pretty, and healthy Ingredients: ¾ cup yogurt – we love Siggi's vanilla  – we like it because it's creamy and not sweet. It's loaded with protein. But any yogurt your mom loves works. Fruit: we like blueberries, raspberries, or chopped strawberries Granola: we like Kind Oats and Honey Cinnamon: to your taste Protein powder (optional): we like Orgain Organic Protein Vanilla Directions: Layer ingredients in a bowl and serve with a spoon, a smile, and maybe a flower in a bud vase. Sausage and Egg Casserole Recipe https://www.tasteofhome.com/recipes/sausage-and-egg-casserole/ Gift Ideas: Uncommon Goods https://www.uncommongoods.com/for-her/gifts-for-mom/gifts-for-mom Southern Living https://www.southernliving.com/last-minute-mothers-day-gift-amazon-2023-7488914 Mom's Day Jingle for René 2024 Mom with eyes so green,   Mother of four, a fishing queen. At the lake house, lines you cast, Catching memories that will last. With chocolate chips, and cookies to bake,   Life is sweeter at the lake. Willing to try new things, and a good sport too,   Funny sayings, solving puzzles like you do.   A talented lady, so skilled and wise,   Bringing joy with every surprise. From dawn's first light till the day is done,   You're loving, caring, and so much fun! Mom, a friend so dear, Your laughter and love always bring us near.   A true role model in every way Mom, you brighten every day!

It's prom season and two of the fishes sons' had prom activites this week and the girls share stories. They learn the history and evolution of Prom and how, why and when promposals gained popularity. They also discuss whether Nancy is shrinking and whether mayonnaise belongs in chocolate cake. Nancy's Kung Pao Chicken Go-To. https://www.onceuponachef.com/recipes/kung-pao-chicken.html Portillo's Chocolate Cake Recipe https://whatscookinchicago.com/portillos-chocolate-cake/#tasty-recipes-21928-jump-target

The girls have a mutual friend who's going through a tough season with aging and dying parents. They discuss how to be there for friends, especially when you live across the country; the importance of asking for help, even though it's hard; and how asking "What can I do to help?" Of a friend going through something overwhelming isn't actually helping. They discuss the things they try to do to help friends through a tough time. Jessie's Banana Bread (Lynne's Version) ½ Cup Vegetable Oil 1 ½ Cup Sugar 2 eggs, Well Beaten ¼ tsp. salt 1 ½ Cup Flour 1 tsp Baking Soda 1/3 Cup milk (Jessie uses buttermilk) 3 Very Ripe Bananas, Mashed (I use an immersion blender to avoid chunks of banana) 1 Cup Walnuts (Optional) 1 tsp cinnamon 2 T (approx) Brown Sugar Cream oil and sugar, add eggs and salt, mix well. Add flour and soda combined with buttermilk alternately. Add bananas. Fold in nuts. Grease 2 bread pans and divide batter equally. Sprinkle a light layer of brown sugar over the top of the batter. Bake at 350, 45-60 until toothpick comes out clean. Cool, Remove from pan, wrap tightly in plastic wrap. Enjoy. WHAT'S FOR DINNER Kathy-Lasagna -1 Box, Lasagna Noodles -2 Lbs Ground Beef, Chicken or Turkey -4 cups of red sauce. If using store bought I like Classico Tomato Basil -1 Onion, diced -4 garlic cloves, minced -16 oz mushrooms or 2 Zucchini (or both) -2 T fresh basil -2 T fresh parsley -2 t Sugar Salt and pepper to taste Bechamel Sauce -2 T Butter -3 T Flour -2 Cups Milk Cheese -8 oz shredded mozzarella -8 oz parmesan   Directions: Preheat oven to 375 In a large pot, start the water for the pasta. Brown ground meat, onions and garlic over medium heat. Drain fat. Add tomato sauce, vegetables, herbs and sugar. Season with salt and pepper. Cover and cook over medium-low heat for 20 minutes, stir occasionally. Once the water is boiling, add noodles and cook until al dente. Meanwhile, melt butter in a large saucepan; stir in the flour. Use a whisk and stir frequently while gradually adding milk. Bring to a boil. Cook and stir for one minutes or until thickened. Remove from heat and set aside. Assemble lasagna in a 13x9 in baking dish. Build three layers in this order: red sauce, noodles, white sauce, combined cheeses. Optionally, you can add a couple pats of butter to the top. Bake uncovered for 40 minutes. Nancy-Perfect Roast Chicken https://barefootcontessa.com/recipes/perfect-roast-chicken

Mom René joins the sisters on today's episode and they discuss craft cocktails and the apps (pu-pus) that go along. They have a toast and each share a drink recipe. Cosmopolitan (Lynn & René) and The Master's drink The Azalea (Nancy) and family favorite The Bullfrog (Kathy). The fishes also discuss Kathy's hatred of all things onion (except onion rings) and Nancy's utter disgust at single-portion pickle packaging. Classic Cosmopolitan 1 1/2 oz Citron Vodka 3/4 oz Cointreau 3/4 oz lime juice, freshly squeezed 1/2 oz cranberry juice cocktail Skinny Cosmopolitan 2 oz Citron Voka 1 splash of club soda 3/4 oz lime juice, freshly squeezed Splash cranberry juice Tim's Cosmopolitan 2 oz vodka 1 oz Cranberry Juice Cocktail 3/4 oz Triple Sec 3/4 oz lime juice, freshly squeezed For all variations, First fill a martini glass with ice. Then combine all ingredients over ice in a shaker. Shake vigorously. Discard ice from martini glass and strain drink into glass. Garnish with an orange twist or peel. The origin and history of the Cosmopolitan https://www.flavorman.com/media/drink-origins-the-cosmopolitan Lynne's favorite martini glassware: https://a.co/d/c80wmHz Peter's Bullfrog on The Rocks (Makes one pitcher of drinks) 1 can Minutemaid Limeade 12 ounces vodka or gin (1 Minuteman can) 36 ounces water (3 Minuteman cans) Combine all ingredients. Pour over ice. Serve. Peter's Frozen Bullfrog 1 can Minutemaid Limeade, frozen 12 ounces vodka or gin (1 Minuteman can) Add limeade and vodka to blender jar. Fill jar with ice. Blend until smooth. Serve. The Improved Azalea 1.5 oz Vodka .5 oz Luxardo Marashino Liquor .5 oz grenadine 5 oz lemonade (equal parts lemon juice and simple syrup) Combine ingredients in an ice-filled shaker. Shake vigorously. Strain into an ice-filled collins glass. Garnish with an orange wheel and maraschino cherry flag. Jill's Black Bean & Avocado Dip 2 cans black beans (drain & rinse) 2 cans Green Giant Mexicorn 4 avocados, peeled and diced 3 tomatoes, diced 6 green onions, diced 1 med red onion, diced 1 cup canola oil 1/2 cup white vinegar 2 packets Good Season's Italian dressing (put in dry) Dice the veggies and mix everything together.  This makes a huge amount.  You should cut it in half.  Sometimes I use a little less oil and less red onion.  I like it with Frito scoops.

Today these three Iowa University alums discuss Caitlin Clark and the Iowa Hawkeye's amazing March Madness run.  How we relate to our teens and how we naviagate not feeling like glorified Uber drivers for them.  Nancy discusses leaving her oldest at high school and we give a shout out to Tina Fey,  learn the meaning of it's raining cats and dogs (You'lll literally never guess its origin) and share our recipe for Flank Steak and smash burgers...which we share with you below. WATCH THIS: Tina Fey on The Tonight Show with Jimmy Fallon https://youtu.be/5TAShNKMZek?si=j1UxyUTm3X_eK4_S Jill's Flank Steak INGREDIENTS: 1 ½ pound flank steak Marinade: put all ingredients in blender then add to the zip top with the meat. 1 cup soy sauce ½ cup of brown sugar ¾ cup canola oil 1 tsp sesame seeds 4 cloves of garlic pressed 1 tsp of ginger grated DIRECTIONS 1. Put steak in zip top with marinade – let rest for at least rest for four hours – a couple of days works too 2. Grill 7-8 min a side, cut diagonally into thin slices and serve. Smash Burgers Pressed onto a sizzling hot griddle or skillet. Servings: 4 burgers Prep Time: 15 Minutes Cook Time: 5 Minutes Total Time: 20 Minutes, plus at least 15 minutes to chill the patties INGREDIENTS 1¼ pounds ground chuck (80% lean ground beef) ½ teaspoon freshly ground black pepper ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon ground mustard 1 teaspoon Worcestershire sauce ½ tablespoon vegetable oil, for cooking Heaping ¾ teaspoon kosher salt 4 slices Cheddar cheese 4 hamburger buns (lightly toasted, if desired) INSTRUCTIONS In a large bowl, combine the beef, pepper, garlic powder, onion powder, ground mustard, and Worcestershire sauce. (Do not put the salt in the mixture; you'll add it later.) Using your hands, mix until evenly combined. Form the meat into 4 large meatballs (about 4½ oz each), then pat each ball into a 1-inch-thick disc; smooth out the edges as best you can. Refrigerate for at least 15 minutes or until ready to cook (up to 24 hours, covered). Turn on your exhaust fan and heat a 12-inch cast-iron or nonstick skillet over medium-high heat. Remove the patties from the fridge and season all over with the salt. Coat the hot pan evenly with the oil. Place the burgers on the skillet one at a time, firmly smashing them flat with a metal spatula until about ¼-inch thick before adding and smashing the next one. Let cook for about 2 minutes until nicely browned and crusty on the bottom. Flip the burgers and top with the cheese; cook for about 2 minutes more for medium-rare to medium burgers, or 3 minutes for medium to medium-well burgers. Place the burgers on the buns and serve with toppings of choice.

The fishes discuss the ins and outs of upgrading luggage, traveling on a rowdy flight from NashVegaas to Chicago and chicken burrito bowls in the pressure cooker.  The girls also discuss whether they're fork-shredders or blender-shredders? Luggage: https://www.travelandleisure.com/style/travel-bags/best-carry-on-luggage Tumi: https://www.tumi.com/ A Great Burritto Bowl Recipe: https://damndelicious.net/2018/02/26/instant-pot-20-minute-chicken-burrito-bowls/

The sisters discuss March Madness, functional strength training and the final push of spring break.

We're three sisters who grew up together in the Midwest but have since spread across the country one on the West Coast, one on the East Coast and one in the South. We're Moms, wives, daughters and friends who help each other through the hard stuff and laugh with each other through the fun stuff.  We want to share our stories and advice with women of all ages. So let's jump in!