3LFPOD 89: Who's Running This Kitchen?
- Three Lil Fishes Podcast
- 6 days ago
- 4 min read
What happens when you survive turbulence that lifts you out of your seat… only to come home and find your pantry under attack? This week on Three Little Fishes, we move from a snowstorm flight out of Dallas to Girl Scout cookie reality checks, from Hollywood reflections to a kitchen power struggle that hits deeper than it should. Because sometimes it’s not about the Oreos. It’s about what it represents. We’re talking about the invisible job of stocking, planning, prepping, cutting, cooking—and how it feels when the people you’ve fed for decades decide to “reorganize.” Let’s jump in. |
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Who's Running This Kitchen?
The Thankless Job of Stocking the Pantry
One trash bag.One son.A pantry purge.
What followed wasn’t just a conversation about protein bars versus Oreos. It was about the emotional labor of feeding a family.
For decades, moms stock the shelves:
Grab-and-go snacks
After-school fuel
Late-night cravings
Lunchbox fillers
Birthday cakes
Team dinners
From diapers to diplomas, someone is thinking ahead
about what everyone will eat.
So when a teenager tosses the sugary snacks without discussion, it lands differently. It feels personal. It feels like failure.
It feels unacknowledged.
And yet—he wasn’t wrong.
Metabolisms change. Nutritional needs evolve. Protein matters. Fiber matters. Adults don’t snack like toddlers anymore.
What worked at 7 doesn’t work at 17.
The takeaway?
15–30g of protein per meal or snack.
Around 30g of fiber per day for women in midlife.
Zone your pantry.
Make healthy options visible and ready.
Talk before you toss.
Most importantly: this role evolves. And so do we.
What's For Dinner:Nancy's Late-to-the-Party Sourdough |
Six years after the lockdown starter craze, Nancy is finally going all-in on sourdough. Not because it’s trendy.Not because it’s aesthetic. But because feeding people well—consistently—still matters. There’s something grounding about flour, water, fermentation, and patience. In a week full of turbulence, missing cookies, and moral debates about thieves with honor, sourdough feels steady. Tonight? Sourdough pizza dough. |
INGREDIENTSSourdough pizza crust*We're listing both volume and weight measurements but the cheat-code here is to get a scale. Weighs are constants, volume isn't always. ⅓ cup (100 g) sourdough starter discard 2 teaspoons (10 g) salt (I've used koarse kosher and fine sea salt) 2 tablespoons (30 g) olive oil ⅓ cup + 1 tablespoon (50 g) whole wheat flour 3 ¾ cups (450 g) all-purpose flour bread flour or 00 flour can be used, see notes 1 ⅓ cups + 1 teaspoon (325 g) water see notesCornmeal for dusting DIRECTIONS The night before you want to bake: Add the sourdough starter discard, salt, olive oil, flour, and water to a large mixing bowl and mix by hand until fully combined. (Reserve a little bit of the flour and gradually add until the dough is slightly sticky). Cover and let the dough ferment at room temperature overnight.The next morning: Perform a set of stretch and folds to strengthen the dough. Wet your hand with water to prevent sticking. While keeping the dough in the bowl, gently pull one side up and fold it over itself. Rotate the bowl and repeat on all sides until you've completed a full circle. Cover the bowl and refrigerate for 8 to 36 hours. The dough can be used after your overnight ferment to make your pizza, but an additional cold ferment will help develop more flavor.
When ready to cook: Remove the dough from the fridge and let it rest on the counter for 30 minutes at room temperature. Divide the dough into 2 equal pieces. Shape each portion into a ball on a generously floured work surface. Cover the dough with a tea towel and let them rest for 30 minutes.
While it's resting, I put a pizza stone in the oven and set it to 550º. When the dough is done resting I shape it on a lightly cornmeal-dusted piece of parchment paper over my pizza peel. Top with sauce, toppings and cheese and transfer to the hot stone (the parchment paper stays underneath, even after transferring it to the stone).Bake for 12-15 minutes or until the cheese is bubbly and the crust is golden brown. |
Two bonus recipes for your downloading pleasure, Protein Balls and Sourdough Granola
Fishes Out...
This episode wasn’t really about cookies or protein bars. It was about control.It was about identity.It was about the quiet work that keeps a household running. Structure helps us thrive—whether it’s a long-running TV show, a pantry system, or a simple weekly meal plan. But structure has to evolve as the people inside it change. Maybe the lesson this week is this: Feed your family.Feed yourself.Have the conversation.Adjust when needed.And try not to take the trash bag personally. We’re all just figuring it out—one snack, one show, one sourdough loaf at a time. |
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