Episode 58: Launching Birdies & Poaching Eggs

Graduation is near, the dorm checklists are growing, and the Fishes are deep in their feels. This week, the sisters are joined by special guest Hanna Bankier, founder of Birdy Launcher, who shares wisdom and real-world tools for moms navigating the emotional rollercoaster of launching kids into college, adulthood, and beyond.

They unpack:

• Why “empty nest” doesn’t fit

• How to prepare your kids and yourself for the launch

• Letting go without losing the connection

• Managing the grief, guilt, and (yes) unexpected joy of this life shift

• And reimagining who you want to be in this next phase

Plus, they toast Mother’s Day with a mimosa recipe, discuss Eggs Benedict ambitions (and potential disasters), and share a sweet holiday jingle that might just make you cry in your car.

It’s a love letter to moms in the thick of change. Pour the coffee, grab a cinnamon roll, and jump in.

Hollandaise in a blender. Ingredients

• ¾ cup (1 ½ sticks) unsalted butter

• 3 large egg yolks

• 1 teaspoon fresh lemon juice

• ½ teaspoon salt

• Pinch of cayenne pepper

• Pinch of freshly ground black pepper

Directions

1. In a saucepan over low heat, melt the butter and allow it to cool a bit.

2. Place egg yolks in a blender jar. With the motor running, gradually pour in the melted butter. Once all the butter is incorporated, add lemon juice, salt, cayenne, and black pepper for seasoning. Blend until well combined. The sauce should be thick yet pourable from a spoon (forming a pool rather than a mound). If it's too thick, thin it with a bit of water.

3. The sauce is at its best when used right away, but it can be kept for approximately 30 minutes over hot water in a bain-marie or in a Thermos.