3LFPOD 84: Amy Poehler doesn't have Fire Horse energy. Our Golden Globes recap and a look forward to 2026.

New year, same sisters, and plenty to talk about.

This week’s episode kicks off with some real Golden Globes chatter. We break down what stood out, what worked, what didn’t, and why certain moments sparked conversation. Awards season is officially underway, and we had opinions.

From there, we shift into New Year goals—not the glossy, overpromised kind, but the honest, realistic reset that actually makes sense at this stage of life. What we want more of, what we’re done tolerating, and how 2026 already feels different.

Then comes the moment Kathy lights up: the Year of the Fire Horse. If you missed it, Fire Horse energy is bold, fast, opinionated, and not here to play small—and Kathy was all in. We talk about what that energy means, how it shows up, and why some people bring it… and some very much do not.

What’s for Dinner? Orange Chicken

This week for our Fire Horse tie in Orange Chicken—simple, delicious, crowd-pleasing and exactly what you want on a busy night when the year is just getting started. 

 Ingredients

FOR THE MARINADE

·     1 large egg

·     1 tablespoon soy sauce

·     ½ teaspoon light brown sugar

·     1½ pounds boneless, skinless chicken thighs (or chicken breasts or tenderloins), cut into 1-inch pieces

FOR THE SAUCE

·     ¼ cup soy sauce

·     ½ cup (packed) light brown sugar

·     ¼ cup distilled white vinegar

·     ¼ cup orange juice, from 1 orange

·     1 cup chicken broth

·     2 tablespoons cornstarch

·     1½ teaspoons sesame oil

·     ¾ teaspoon crushed red pepper flakes

FOR COATING THE CHICKEN

·     1 cup cornstarch

·     ⅓ cup all-purpose flour

·     Heaping ¼ teaspoon baking soda

FOR COOKING AND SERVING

·     1 tablespoon fresh minced ginger, from a 2-inch knob

·     3 cloves garlic, minced

·     4 scallions, thinly sliced, white and green parts separated

·     Rice, for serving

INSTRUCTIONS

1.    Marinate the chicken: In a large bowl, beat the egg, soy sauce and sugar. Add the chicken to the bowl and toss until evenly coated. Let marinate at room temperature for 30 minutes.

2.    Make the sauce: In a small bowl, mix the soy sauce, sugar, vinegar, orange juice, broth, cornstarch, sesame oil, and pepper flakes together. Set aside.

3.    Coat the chicken: In a medium bowl, whisk the cornstarch, flour, and baking soda. Sprinkle over the chicken/marinade mixture and toss until each piece of meat separates and has a dry, clumpy coating.

4.    Air Fry the chicken on 400 for 15 min. or until chicken is cooked through.

5.    While chicken is cooking, in a medium pan add about 1 tablespoon of oil. Over medium heat, add the ginger, garlic, and scallion whites. ook, stirring constantly, for about 30 seconds until fragrant; do not brown. Add the sauce, bring it to a boil, and let it cook until thickened and glossy, 2 to 3 minutes. Add the crispy chicken, tossing until the sauce fully coats it, 1 to 2 minutes. Sprinkle with the dark green scallions and serve over rice.

Fishes Out...

As we step into a brand-new year, this episode feels like sitting back down at the table with people who know you—the good, the messy, the hopeful parts included. It’s a reminder that connection doesn’t have to be polished to be meaningful, that laughter and strong opinions can coexist with reflection, and that starting fresh doesn’t mean starting over. Whether you’re fired up for what’s ahead or still easing your way in, this conversation meets you exactly where you are—and lets you know you’re not doing any of it alone.