3LFPOD 93: Surviving Junior Year (Barely)

This week on Three Lil Fishes, we’re covering a little bit of everything—and somehow it all connects.

From a surprisingly effective healing hack (you’ll want to remember this one), to black tie wedding stress, to the emotional marathon that is junior year… this episode feels very real life. The kind where you’re juggling, guessing, worrying—and doing your best to hold it all together.We kick things off with a listener tip that honestly stopped us in our tracks—silicone scar sheets that dramatically sped up healing after an injury. One of those “why didn’t I know about this sooner?” moments.

From there, we spiral (in the best way) into summer weddings, what black tie optional even means anymore, and the ongoing struggle to find something that looks good, feels comfortable, and doesn’t cost a fortune.

WHAT'S THE BUZZ This week’s buzz? The stuff that keeps you up at night.

We’re talking irrational fears—though some of them don’t feel so irrational. Flying. Bridges. Gondolas. Ferris wheels.

And yes… riding in self-driving cars.

Would you get into one? Some of us would. Some of us absolutely would not. And once you start thinking about it, it’s hard to stop.

It’s simple to join, low stakes, and supports a nonprofit helping abused and neglected children.

You can jump in here: https://moser-madness.onrender.com/

Just don’t wait too long. The deadline for entry is the start of the first game on Thursday at 12:00 pm EST. Which is likely an hour or two from when you're reading this email.

LET'S JUMP IN: MARRIAGE & WEDDINGS

The eye rolls. The stop signs. The version of your kid who used to talk to you freely and now treats a simple "good morning" like an act of aggression. Junior year — and honestly, the whole back half of high school — has a way of turning your house into a pressure cooker, and somehow you're the one sweating.

This week Nancy, Kathy, and Lynne get real about what it actually feels like to live with a stressed-out, burned-out teenager who is simultaneously working harder than they ever have and more miserable than you've ever seen them. Kathy got the literal stop sign from her son — not about grades, not about college apps — just for trying to bring up his lacrosse game. Nancy is white-knuckling it to the finish line. And Lynne, who has been through junior year three times, has some hard news: it doesn't end when school does.

But here's where the conversation gets really interesting.

Nancy brings up something she heard on Brené Brown and Adam Grant's podcast that reframes the whole "my kid is working so hard but nothing is showing for it" frustration in a way that might genuinely change how you talk to your teenager. It's not about effort. Or rather — effort is just the buy-in. What comes next is what most of these kids are missing, and what most of us as parents have never thought to teach them.

The girls also get into the practical: what actually helps in the home stretch, why the relationship your kid has with their teachers matters more than the hours they're logging, and how to support a teenager who is drowning without making them feel more underwater.

It's honest, it's warm, and if you're in the thick of it right now — you're going to feel a lot less alone.

What's For Dinner:

Lotsa Mac & Cheese

Kathy set out to make mac and cheese for 50 kids.

What could go wrong?

Turns out… a lot. But also, it kind of worked. This story has everything: a last-minute pivot, a brand-new food processor, a kitchen that looked like a disaster zone, and a whole lot of cheese.

Nancy & Lynne use Alton Brown's Stovetop Mac as their standby, but Kathy's recipe is below so you can decide for yourself;

is it worth the effort? Let us know. 

Ingredients:

Macaroni: 3 pounds elbow macaroni.

Roux: 2 sticks of butter and 3⁄4 to 1 cup of flour.

Liquid: 3⁄4 gallon, or 12 cups, of whole milk and 1 can of evaporated milk for creaminess.

Cheese: 5 pounds of shredded cheese. Shred your own cheese; store bought shredded cheese is too gritty because of coating.

Use a mixture of:

− Shredded Sharp Cheddar, 2.5 lbs

− Shredded Monterey Jack, 1 lbs

− Cubed American or Velveeta, 1.5 lbs (makes sauce smooth)

Seasoning:

− 1 tablespoon dry mustard

− 1⁄2 tablespoon paprika

− 2-3 tablespoons of salt and 1-2 teaspoons of pepper, for taste

Instructions:

1. Boil pasta - cook macaroni in highly salted water for two minutes less than package “al dente” directions. Drain well and toss with a little butter or oil to prevent sticking.

2. Roux (sauce) – in Dutch oven melt 2 sticks of butter over medium heat, whisk in flour,and cook for 2-3 minutes. Don’t brown or overcook the roux.

3. Whisk in whole milk and evaporated milk and continue until it thickens and begins to bubble. Make sure to keep stirring as it can burn easily.

4. Add the cheese and seasonings. Be careful not to splash the hot liquid.

5. Take a large pot (20-quart) and add the macaroni and the sauce and stir to cover all the macaroni. It is nice to have a helper when combining pasta and sauce.

6. Pour into two 12x10 steam table buttered pans or one full size 12x20 hotel pan. Can top with more shredded cheese. Bake 350 degrees Fahrenheit (first 20 minutes covered with foil), so the top does not burn. Bake for 35-45 minutes until cheese is bubbly and

golden brown. If baked ahead and put in the refrigerator, you may need to add a little milk and reheat/bake (1+ hours).

7. Serve hot and enjoy!

Fishes Out...

This episode really comes down to one thing:

life doesn’t slow down just because it gets hard.

Whether it’s your kids navigating pressure, you facing your own fears (rational or not), or just trying to get dinner on the table without losing your mind—there’s no perfect way through it.

But there is a steady one.

Stay the course. Keep showing up. Communicate when it’s hard.

Laugh when you can.

And trust that, even when it feels messy,

you’re doing better than you think.