3LFPOD 98: The Art of the Guest List (and Who Doesn't Make It)

Three Lil Fishes Podcast
1 hour ago
3 min read

Some conversations start light… and then take a turn.

This week’s episode begins the way most of our weeks do—what we’re watching, what we’re loving, and what’s coming up (hello, Mother’s Day). But then we land on something that hits a little deeper: boundaries, expectations, and what happens when relationships get… complicated.

If you’ve ever felt stuck between being kind and protecting your own peace, this one will feel familiar.

What's The Buzz?

We’re in full “what are we watching?” mode right now, and there’s a theme emerging—mystery, mess, and morally questionable characters.

We’re talking:

A twisty murder mystery with complicated friendships and a lot of secrets (Imperfect Women)
A psychological crime drama centered around a female medical examiner (Scarpetta)
A show where you’re not entirely sure who you’re rooting for—and that’s the point (Your Friends & Neighbors)
And a lighter, funny, easy-to-watch series that’s actually great with your spouse (Running Point)

Apparently… we like a little intrigue.

We also start looking ahead to Mother’s Day—what it means, how it’s changed over time, and why sometimes the smallest gestures (like a childhood “princess toast”)

end up being the ones you remember.

Let's Jump In: Setting Boundaries This is where things get real.

It starts with a simple question:

Do you have to invite everyone?

From weddings to graduations to family events, we get into:

What it feels like to be left out
How guest lists can quietly redefine relationships
The difference between friends vs. family expectations
And the uncomfortable truth: every choice has consequences

Then it goes deeper:Is it okay to not invite a family member…because they don’t treat you well?

We talk about:

Being “polite” vs. being honest
The pressure to keep the peace
How certain people can completely shift your energy
And whether protecting yourself is worth the fallout

One perspective that lands hard:

Choosing yourself might disappoint someone else—but not choosing yourself costs you.

There’s no perfect answer here. But there is a clear shift happening: less people-pleasing, more self-awareness, and a willingness to sit with discomfort if it means staying true to yourself.

What's For Dinner:

Honey Baked Salmon

A rare win: something everyone will eat. This week's go-to is a simple, reliable salmon dish.

INGREDIENTS

¼ cup honey
3 cloves minced garlic about 1 tablespoon
1 ½ tablespoons low sodium soy sauce or tamari
1 tablespoon rice wine vinegar
¼ teaspoon red pepper flakes
4 6-ounce skin-on salmon fillets
1 tablespoon extra virgin olive oil
½ teaspoon kosher salt
Squeeze fresh lime juice or lemon juice
Chopped fresh cilantro or green onion
Prepared brown rice or cauliflower rice optional for serving

Instructions

Place a rack in the center of your oven and preheat the oven to 400°F. Line a baking dish large enough to hold the salmon in an even layer (such as a 9×13-inch baking dish) with parchment paper or aluminum foil.While the oven heats, combine the honey, garlic, soy sauce, vinegar, and red pepper in a small saucepan. Bring to a boil, then turn the heat to medium low and simmer, stirring often, until thickened but still pourable, about 3 minutes. The mixture will bubble up as it heats. Let cool 3 minutes.

With paper towels, pat the salmon fillets dry. Arrange the fillets evenly in the pan, ensuring that they are not overcrowded.

Brush the fillets with the olive oil and sprinkle with salt.

Pour the glaze over the salmon. With a spoon, scoop some of the glaze that collects in the bottom of the pan over the top of the salmon.

Bake the salmon for 6 minutes, then with a spoon, baste with the glaze that’s collected in the pan once more. Return to the oven and continue baking until the salmon is just cooked through at the center, another 6 to 8 minutes for 1-inch fillets; if your salmon is thicker or thinner, you will need to adjust the cooking time accordingly. Salmon is done when it reaches 145℉ on an instant-read thermometer and flakes easily with a fork. Do not overcook or the salmon will be dry (once I get close to 145℉, I remove the salmon then cover it and let it rest a few minutes so the carryover cooking finishes the job). Spoon the glaze over the salmon once more, and serve.