The Grossest Parts of Your Kitchen, Revealed
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Neat freaks and germophobes might want to prepare themselves: a new study from NSF International has tested 14 common kitchen items to see which ones tend to grow the most icky bacteria and mold, CBS News reports.
The study asked volunteers to swab the blender, can-opener, flatware storage trays, storage containers with rubber seals, knife blocks, microwave keypads, pizza-cutters, spatulas, strainers, and the refrigerator ice dispenser (not to mention meat and vegetable compartments in the refrigerator). The swabs were then analyzed for microorganisms E.Coli, salmonella, yeast and mold, and listeria.
Scary stats revealed that 25 percent of the items had E. coli (meat compartment, spatula, blender gasket, can-opener, pizza cutter). Salmonella was found in the meat and vegetable compartments, spatulas, blender, gasket, ice and water dispensers, and on the rubber seals of storage containers.
Listeria, the least common, was only found on 10 percent of the items tested, but yeast and mold were found on 100 percent of the items.
So what items should we look out for the most? The vegetable compartment, spatula, blender gasket, and ice and water dispensers had the highest amount of yeast and mold, but dish sponges and rags are (not surprisingly) the germiest of all items in the kitchen.
In the kitchen, however, vegetable and meat compartments, the blender gasket, can-openers, rubber spatulas, and rubber-sealed food containers were considered the "germiest," making us rethink any rubber tools in our kitchen. But really, we all need to become a tad bit more OCD about our kitchen safety; "I think the biggest oversight that people make is they don't follow the manufacturer's instructions when it comes to cleaning, Lisa Yakas at NSF told CBS News. "They just don't think these places can be dirty."
Power Air Fryer Oven Recipes in 2021
My Mom and I are big fans of power air fryer ovens. A couple of years ago, we purchased the Power Air Fryer XL which came with lots of components including the rollie-poly basket for small foods, rotisserie fork, ten (10) skewers, rotisserie handle, rotisserie wheels, rotisserie stand, and four (4) racks. We have been using our air fryer oven to cook delicious, oil-free meals for our weight loss routine.
With the rotating rotisserie, we realized the air fryer is not only useful for fried foods like onion rings. The power air fryer oven allows you to cook unlimited power air fryer oven recipes that are typically grilled, deep-fried, baked, or sauteed. In this text, we are going to look at some of the most popular recipes for power air fryer with their ingredients and prepping instructions so that you can make them at home.
8 Mistakes That Could Really Damage Your Kitchen
Is your cooking and cleaning routine putting your appliances (and your gorgeous countertops!) in harm's way?
Photo By: natalie_board/iStock
Photo By: ruidoblanco/iStock
When a "Whoops!" Becomes a Wreck
Some kitchen risks are no-brainers &mdash you wouldn't put metal in a microwave unless you wanted to start a fire &mdash but others are not so commonly known. Here are 8 innocent mistakes that can really damage the most important room in the house.
Feeding potato peels down the garbage disposal.
Potato peels contain a lot of starch, which can clump into a thick paste and clog a disposal. Also, peels sometimes pass through the disposal intact and collect in other parts of the piping, creating a hard-to-dislodge block. Artichoke leaves are also no-goes. Their tough fibers can get caught in disposal blades.
The better way: Compost potato peels and artichoke leaves or dispose of them in the household trash.
Not scraping dishes before putting them in dishwasher.
No, you don't have to wash or even rinse the dishes before they go into the machine. But tossing dirty plates into the rack with large stuck-on bits of meatloaf or rice can clog a dishwasher's pump assembly, drain lines and spray arms. This in turn can cause bacteria to breed (yuck) and diminish &mdash or completely destroy &mdash the machine's washing power. Simply scraping, but not rinsing (the soap needs a little something on which to cling to work well!), is the right way to go.
Pureeing hot liquids in a blender.
Why so dangerous? Swirling hot liquid in a blender causes the liquid to expand, forcing it up and out of the top of the carafe, where it could potentially burn you &mdash and spray your walls and ceiling.
To prevent a geyser: Puree in batches, fill the blender no more than halfway and remove the center stopper from the lid and hold a kitchen towel over the opening instead.
Leaving lemon juice on granite and marble countertops.
Acids like citrus juice, vinegar, wine, tomatoes and soft drinks can stain and sometimes even etch the surface of granite and marble countertops. So wipe up spills as quickly as possible. Once the damage is done, your only recourse may be to have the surface re-polished by a professional. Some (though not all) granite surfaces benefit from a sealer. It won't guarantee that your surface will be stain-proof, but it can give you some extra time to wipe up the mess. Check with a professional before choosing and applying a sealer the wrong choice could damage instead of protect the surface.
Not keeping a drip pan in the oven.
The oozing, bubbly goodness of your Instagram-famous French onion soup casserole can also be your stove's downfall if you allow it to fall to the oven floor. At best it will become a baked-on permanent stain. At worse it can catch fire. If you're making pizza, pies or other dishes prone to juicy, cheesy or sugary overflow, place a baking sheet on the rack below.
Hacking ice off the walls of a freezer.
No matter how gentle your touch, never take a screwdriver (or any tool!) to a freezer in need of defrosting. There's a good chance of cracking the machine's wall, damaging the cooling system and causing the coolant to leak &mdash literally just breaking your whole freezer.
If you have an older refrigerator model or a new one without an automatic defrost feature, follow these simple steps: First, remove the food and transfer it to a cooler (or cook and eat it!). Turn off the freezer, and set a tray to catch the draining water. (It wouldn&rsquot hurt to protect your floor with towels, as well.) Put bowls of lukewarm water in the freezer and wipe away melted water at 20-minute intervals, closing the freezer door in between each. (Removing water and loose hunks of ice from the bottom first will speed up the process.)
But please &mdash do not use a hairdryer to melt the ice. You don't need to be reminded that dripping water on an electric appliance is dangerous.
Using a damp kitchen towel as a potholder.
Water is a fast conductor of heat much faster than air. If you use a wet towel or oven mitts to remove that hot lasagna from the oven, the heat from the baking dish will transmit quickly to your hands. It'll cause a painful burn and could make you drop the baking dish and break it. The best bet: dry mitts and towels, or try a silicone mitt or potholder.
Putting out a grease fire with water.
It may feel counter-intuitive, but dousing a flaming tray of broiled chicken thighs with water can only make things worse. Water and oil don&rsquot mix. Worst case: The water will sink below the oil and become super-heated into a powerful blast of steam, adding oxygen and projecting the burning oil outward and upward into a raging fire. Your goal is to deprive the flames of oxygen by smothering them.
Try covering the pan with a large pot lid, a damp kitchen towel or something similar that can cut off the air to the fire. A Class B chemical fire extinguisher also works, of course, but it will make a mess, so employ one according to the severity of the fire. As for baking soda and baking powder &mdash classic kitchen fire remedies &mdash they'll work, but you need a lot of them.
3 Homemade, Natural Floor Cleaner Recipes for All Floor Types
Who doesn&apost love clean, sparkling tile floors, or wood floors that gleam after a good mopping? But if you have small children or pets, you may not want them crawling around on a floor that&aposs just been wiped down with chemical cleaners, right? Happily, this doesn&apost mean you have to resign yourself to less-than-immaculate floors, nor does it complicate matters much. Here are recipes for homemade, natural floor cleaners that you can make yourself - most likely from ingredients right from your very own pantry.
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While no one wanted to eat Rachel’s trifle, Rachel and Chandler couldn’t get enough of Mama’s Little Bakery cheesecakes. In the aptly named “The One With All the Cheesecakes” from season 7, Rachel and Chandler become obsessed with a cheesecake accidentally delivered to his door. So obsessed that they then steal another one from in front of their neighbor Mrs. Braverman’s door and eventually resort to eating it off the floor. The idea for the story came from a slightly-less-sweet mix-up.
“Somebody on staff had got sent a box of fruit that was not for him, and he ate it with the justification that by the time he tracked down the person it was supposed to go to, it would have gone bad. So he was really doing the world a favor,” writer Shana Goldberg-Meehan tells EW. “We thought fruit was not tempting enough. We needed something better than fruit.”
For Goldberg-Meehan, it was a pretty simple storyline. “They have to keep upping the stakes and eating it off the floor seemed like the logical ending,” she explains. “Writers are super into food. There were definitely people who have eaten stuff off the floor in that room.”
The pay-off of the entire scenario comes, as food-related storylines so often did, through Joey. When he happens upon Rachel and Chandler picking bites of cheesecake off the floor, he doesn’t chastise them but instead kneels down, pulls out a fork, and asks, “What are we having?”
Goldberg-Meehan says co-creator David Crane was initially extremely resistant to that comedic button. “I remember David being like ‘He’s not a cartoon. He doesn’t see giant hams in people’s eyes. He’s a human being. He doesn’t walk around with a fork in his pocket,’” she recounts. 𠇋ut on the second take, he let us try it, and it got a really good reaction. He was like, ‘You know what? I guess Joey’s a human who does walk around with a fork in his pocket.’ He let us keep the moment, even though it was probably a little bit larger than stuff we normally did.”
One side effect of a cheesecake heavy storyline? A LOT of cheesecake on set. “We went through a lot of cheesecake, and there was cheesecake at the craft services table for people who were craving it after seeing it so much on set,” Goldberg-Meehan remembers. For people craving it? Or just a way to get rid of excess prop food? We may never know.
If this story has you craving some floor cheesecake of your own, pull a fork out of your pocket and try this recipe.
This cheesecake is so good, you’ll be willing to cheat, lie, or steal for it. Just as long as you don’t resort to eating it off the floor…. Ideas for cheesecake toppings are caramel, chocolate or berry sauce, and whipped cream.
Yield: 8 to 12 servings • Prep time: 10 minutes • Cook time: 68 minutes
• Chill time: 8 hours
For the graham cracker crust:
1½ cups graham cracker crumbs (about 9 sheets of graham crackers)
5 tablespoons unsalted butter, melted
¼ cup granulated sugar
For the cheesecake:
4 (8-ounce) blocks full-fat cream cheese, softened
1 cup, plus 2 tablespoons granulated sugar
1 cup full-fat sour cream, room temperature
1½ teaspoons vanilla extract, divided
juice of 1 small lemon
3 large eggs, room temperature
- Preheat the oven to 350ଏ. Grease a 9-inch springform pan with cooking spray and set aside.
- Pour the graham cracker crumbs into a medium mixing bowl, add the melted butter and ¼ cup sugar, and stir to combine with a rubber spatula. Press the graham cracker crust mixture into the bottom and slightly up the sides of the prepared springform pan.
- Prebake the crust for 8 minutes, remove from the oven, and place on a large sheet of aluminum foil. Allow to cool slightly.
- In the bowl of a stand mixer set to medium speed or using a hand mixer, cream together the cream cheese and sugar until the mixture is smooth and creamy. Add the sour cream, vanilla extract, and lemon juice, and mix until thoroughly combined. Add the eggs, one at a time, and mix well after each addition but be mindful not to overmix.
- To make a water bath, boil a medium pot of water. While the water is boiling, wrap the aluminum foil around the sides of the springform pan. Pour the cheesecake batter on top of the graham cracker crust, using a rubber spatula to spread the mixture evenly.
- Place the springform pan inside a large roasting pan. Carefully pour the boiled water about an inch up the sides of the roasting pan. Place in the oven and bake for 55 to 60 minutes, or until the center of the cheesecake is nearly set. Remove from oven and set aside while you make the frosting.
- In a small mixing bowl, whisk the sour cream, remaining sugar, and vanilla until well blended carefully spread over cheesecake. Bake cheesecake for an additional 10 minutes, or until the frosting has set.
- Turn the oven off, but leave the cheesecake inside and open the oven door slightly. Let the cheesecake cool down inside the oven for 1 hour. Remove and let cool at room temperature.
- Refrigerate for at least 4 hours or up to 8 hours before slicing and serving.
9 Best Recipes from Celeb Foodies
Even celebrities can't live off Postmates and Uber Eats exclusively (when they aren't dining at the hottest restaurants, of course). Just because they have access to pretty much any foods they want doesn't mean your favorite stars don't crave comfort foods when they're at home.
We looked up some of our favorite celebrity foodies to see what they're whipping up when they're in the kitchen. From roasted potatoes to Italian meatballs to chai sugar cookies, here are some of the most delicious celebrity comfort food recipes out there.
Declutter your kitchen counters and feel like cooking again
It's so easy to let your kitchen countertops—those surfaces that are literally there for you to prepare food upon—become overrun with small appliances, spices, fruit bowls, canisters of coffee, and more. This weekend, you're going to take back your counter space. You're going to find a new home—a still accessible location, but one that's out of the way—for all that stuff that's piled up on your counters. When your countertops are clear, you may find yourself excited to cook for the first time in a long time. There's just something about space, something about a clean surface, that makes you feel like cooking dinner might be possible, or even enjoyable, tonight. Here's how to get there:
Remove everything that's been hanging out on your countertop and find a temporary space for it: the kitchen table, maybe, or a rolling cart. Then clean your countertops thoroughly using this guide:
The Best Countertop Cleaners for Every Surface
After you've cleaned the surfaces, you'll start putting everything back strategically.
Okay, we're telling you to move some things off the counter, but your olive oil, neutral oil, and salt and pepper—along with some oft-used spices—should live on your counter so that they can be grabbed seamlessly. But you want to keep them contained. Use a tray to keep all of your staple cooking ingredients on hand, while protecting your counter from oil drips and salt spills. We love the economical, utilitarian feel of a quarter sheet pan for this job. But you can get as fancy as you please.
Why You Should Have a Quarter-Sheet Pan That Never Goes In the Oven
Keeping your fruit in a tiered hanging fruit basket will keep it entirely off the counter, but we've also explored some additional fruit storage solutions for those fruits and veg, like tomatoes, that you really don't want to put in the refrigerator.
The Best Ways to Store Produce Outside of the Refrigerator
Consider placing countertop appliances, like your mixer, food processor, or blender on a kitchen cart with wheels. Your appliance cart can be stashed away in a closet or a neat corner of the kitchen and wheeled out when you need it.
For a Flexible Kitchen, Put Your Furniture on Wheels
An economical cart option:
See Steve Harvey Threaten to QUIT 'Family Feud' While Looking for Answers to the "Grossest" Question
A recent round of Family Feud almost made host Steve Harvey walk off the stage in disgust.
During the game show, Steve got noticeably grossed out for having to ask contestants of the Kindell and Thomas families to "name something a cheap person might use their earwax for." Some of the equally disgusting answers that made the Family Feud big board right away were "food," "lotion," and "glue."
When Nate of the Kindell family ran out of viable guesses, Steve praised the contestant, saying he didn't know "what the h-ll you do with ear(wax)." Moments later though, another contestant guessed "brush your teeth," which really sent Steve over the edge.
"Let me explain something to you," Steve began as he turned to face the cameras. "If this up here [on the answer board], Imma quit." Lucky for Family Feud producers, it wasn't, and the game continued until the remaining answers &mdash "lip balm," "polishing/car," "hair gel/hair wax," and "candles" &mdash appeared on the board.
It was certainly a round of Family Feud that Steve won't soon forget. What's more, judging by the fan reactions to the YouTube clip, viewers of the game show will also be remembering the shocking round for a long time. "The producers of Family Feud have gone crazy in quarantine," one fan remarked in the comment section of the Youtube clip. "I am both disgusted and confused by this question, did they run out of game questions?" another wondered. "Most of those answers, NO, JUST, NO!" a different grossed-out fan declared.
Let's just hope Family Feud can come up with prompts that are less nauseating in the future. This was . a bit much.
Share All sharing options for: Inside the Joyfully Deranged Kitchen of Amy Sedaris
When Amy Sedaris first encountered the green, muscle-bound alien, they were both a little hesitant. She’d been exploring his planet wearing a shiny-silver astronaut party dress (clearly a non-regulation uniform) while the antennaed bodybuilder snuck around, ducking behind space-trees, evading her glances. Until he pounced. Outside of Sedaris’s spacecraft, the pair circled each other suspiciously. The mood remained tense, each unsure of the other’s intentions, until Sedaris reached into her space traveler’s pack and pulled out — what’s this? Oh, yes. A grapefruit-sized cheese ball with googly eyes. After she offered the alien a slice, which he accepted trustingly, they both danced, and danced, and danced.
Someone called “cut,” and the crew burst into laughter. Just offstage, Mark Ibold and Hannah Clark, the food stylists tasked with creating the gross, weird, and oddly beautiful food offerings for Sedaris’s hospitality show At Home With Amy Sedaris — which premieres tonight on TruTV — hastily prepped a googly-eyed cheese ball for the scene’s next take. They patted the ball into the correct shape and affixed the eyes in the correct googly formation. They kept their fingers crossed that they’d made enough.
This alien-calming ball is not just any cheese ball plucked from the bountiful shelves of your local cheese ball purveyor, though, it’s Amy Sedaris’s famous cheese ball. I’m not sure if you’ve heard of it. (Please nod, indicating that you have.) For a time, she sold the gouda-based balls — a staple of the North Carolina childhood often documented by her brother, the humorist David Sedaris — out of her apartment for $20 each, including crackers. “And then it got expensive! You had to buy the gouda, you had to buy the butter,” she told me. “It wasn’t cheap. And then I started getting a mouse problem. And I’m like, of course I am. I’m selling friggin’ cheese balls that are the size of the moon!” She’ll still make them upon request, which is a good tip for any mice reading this piece.
Amy Sedaris, ready for space travel
Hospitality shows — cooking, crafting, party-hosting, Martha Stewart-type programs — were also a childhood staple. “I was inspired by local hospitality shows I would watch growing up,” Sedaris said. “I remember pointing to those and saying, ‘I’m going to do my own hospitality show one day.’ I always wanted to do that. Because I like playing house, I like cooking, I like talking to a camera, talking to people that would come on the show. I always played ‘hospitality show’ growing up.”
Sedaris, the co-creator and star of the beloved Strangers With Candy and the voice of Princess Carolyn on the Netflix show BoJack Horseman, has had an at once wildly varied and wholly singular career. She does essentially whatever she wants — sketch comedy, guest spots on TV shows, cookbooks, late night talk show crafting segments — and she does it the way Amy Sedaris would do it: joyfully and grotesquely. She is a ceaseless font of weirdness, and a bright spot of light. (As for what she wants to do next, she says she wants to put together “a book on wigs and fake teeth,” because she loves wigs and fake teeth.)
Her new show, created by Strangers With Candy collaborator Paul Dinello, is a fucked-up, loving, vibrant, insane take on the hospitality show of her youth. Each episode has a theme, like entertaining on a budget, and employs a stable of regulars — a hobo named Horace Borman Ruth, the lady who lives in the woods — to help solve problems like how to cook for businessmen, how to entertain Greek diner owners, and how to pretend you love a gift that you hate. Sedaris often ends up having sex with her guests.
The colorful set decoration, reminiscent of a more craft-heavy and less puppet-driven Pee-wee’s Playhouse, is partly inspired by Sedaris’s own apartment, and heavy on wall decorations with slightly warped motivational sayings (“ALONE BY CHOICE”). The crafts and food, and combinations between, like those found in her homemaking books I Like You: Hospitality Under the Influence and Simple Times: Crafts for Poor People, are ridiculous: popsicle-stick people, packing tape placemats, and Potato Ships, which are baked potatoes topped with a construction paper, cheese, and mushroom-cap sail. They must be made wearing taped-on fake fingernails. (“A great party favor.”)
It’s the green room, get it?
The concept of the show has grown and changed throughout Sedaris’s life, from “a PBS version where it’s kind of boring,” to a version she described in a 2004 interview with The Believer, which had her as a Southern character getting dinner on the table by 8 o’clock even though she had extra-long legs, or a tumor. “That idea was more about wanting a challenge,” she explained. “Let’s say I have a tumor in my head and I wanted to cook something, or really long legs, or really long fingernails, just to give it a challenge.” The show is not that, particularly, in its current iteration. “The idea just kept changing and changing, but I always knew I wanted it to look really good, and I wanted everything to look like a project, and to trigger ideas, and to take some kind of skill. That’s where Mark and Hannah came in.”
Sedaris was particularly impressed with their tableau work, showcased mainly in the table settings revealed at the end of most episodes. The works are saturated, oddly beautiful, and organized to tell a story. In the businessmen episode, the table is sea-themed, and centered around a large tower of shrimp and olives. In an episode during which Sedaris has to make a budget meal for her rich uncle, the table is decorated with “cherry blossoms,” sticks that have nail polish-painted popcorn glued to them.
Sedaris has done tableaux in her books and greatly appreciates the art of getting props, food, tablecloths, candles, and backdrops together in exactly the right artistic formation. On At Home, she would sometimes bring in props from her apartment, but would mostly leave the styling to Ibold and Clark. “I don’t think people really realize how hard it is to do a tableau as a still. It’s such an art,” she said. “And I didn’t want the computer to mess with it, I wanted it to be the real deal, in both the book and the show. And so that’s why it’s my favorite thing. You see two people who are really good at what they do make it all happen.”
At Home’s food stylists, Hannah Clark and Mark Ibold
Ibold and Clark are well-suited for the task of styling the food on At Home, which can range from items like the charming cheese ball we talked about earlier to disgusting displays of various types of dead fish. Ibold did the photography for I Like You, and he was the bassist in Pavement, and he was also in Sonic Youth. Ibold’s music career isn’t particularly relevant to his work on At Home, but I do think it’s worth mentioning in order to give you a sense of how he was the bassist in Pavement, and how he was also in Sonic Youth. He and Clark, a jewelry designer and food stylist, were part of the photography team behind the iconically odd and radically beautiful Lucky Peach, co-founded by Clark's husband, Peter Meehan. They styled, for example, the collection of penis- and vagina-like food items for the magazine’s issue on gender, the forlorn gingerbread men of the holiday issue, and the cover of the cookbook Lucky Peach Presents 101 Easy Asian Recipes. “I think Lucky Peach was really influenced by Amy,” Clark told me in whispers between cheese ball takes. “When we were doing the cookbooks, we definitely appreciated her sense of humor and aspired to be as irreverent.”
“Yeah, it’s kind of the same aesthetic,” Ibold said, “but a different type of work. A really different type of work.”
Ibold and Clark’s main issue on At Home is working within the often-erratic timetable of TV shooting, which is not something they were used to battling in print food styling and photography. “We have to know when they’re ready to shoot,” Ibold explained, “and have the food ready, and make multiples of everything.” When I visited, they were making a beautiful baked Alaska, piled high with wet meringue, that Clark promptly dropped on the floor while attempting to transport it. (It’s fine, it’s fine.) (It worked out fine.)
Clark and Ibold’s workshop
They also had to figure out how to maintain the food through long days of shoots, reshoots, and delays. “And all food degrades to a certain degree after it’s made, so we’re battling that,” Ibold said. Sedaris was effusive in her praise for this particular skill — the ability to keep food looking non-disgusting and seemingly edible throughout long shoots. “Like, let’s say we were going to shoot this fish scene at 8 a.m., and then you don’t shoot it until 6 p.m.,” she said. “Their challenge is to keep it looking fresh, to figure out what to spray on it, and all that stuff. It always made my day, to see them do that.”
The fish, ranging from normal-disgusting arctic char to the very disgusting monkfish, make their debut in the show’s premiere episode, “TGIF (Thank God It’s Fishday).” They are, indeed, just as shiny and gross as fish pulled fresh from the ocean, or at least fresh from a seafood case display.
The Baked Alaska is fine, it’s fine
The food only had to be actually edible about 50 percent of the time — otherwise it was paper-stuffed cakes and paella tossed together with anything that might possibly look like the right ingredients — and Sedaris would typically end up destroying whatever it was, anyway: burning it, throwing it in the garbage, tearing it apart with her lover. She had to take a torch to the baked Alaska, to brown the meringue. “All I had to do was take a heating light and just get the peaks on the baked Alaska toasty, and I murdered that cake,” she said. “The stuff just melted all over it. It looked horrible. But I would still sell it, like, ‘Look at these gorgeous peaks!’”
A tense quantity-and-timing moment came when they were shooting a scene with Paul Giamatti, one of the show’s many, many guest stars (along with Justin Theroux, Jane Krakowski, Michael Shannon, Christopher Meloni, Stephen Colbert, Rachel Dratch, etc., etc., etc.). Giamatti played one of a group of horny, meat-loving businessmen who dined on lamb chops, really eating them, going through take after take of lamb chop eating. (These had to be edible.) Someone on set eventually asked Ibold and Clark how many lamb chops they had left, and the answer was: not enough. “And this is while we were shooting,” Ibold said. “So I had to get on a Citi Bike and race to Whole Foods and get another two racks.”
“And then,” Clark said, interrupting to share in the joy of retelling the Paul Giamatti lamb chop story, “he had to go down to the church and make them all, while I was up here resetting these things. And he comes up with these beautiful, steaming lamb chops. I think that’s why Paul Giamatti was eating so many of them.”
“Everything they made kept topping everything else,” Sedaris would say later. “Like, even Mark’s lamb chops were glistening.”
An alien no doubt calmed by the presence of a cheese ball
Having Ibold and Clark around eased Sedaris’s stress on set, but she says At Home was still one of the most stressful projects she’s undertaken so far. This is well-hidden under the playfully deranged and desperately necessary Amy Sedarisness of it: the dancing and singing, the fake nails and glue. But getting everything right, meeting deadlines, and making sure the fake snakes looked fake-snakey enough took its toll. “And I haven’t even begun to think about how people are going to watch the show yet,” she said. “So that’s going to be another stress level.”
I asked how she combatted stress, something I assume it is safe to say that most are experiencing lately, even if they are not the eponymous Amy Sedaris of At Home With Amy Sedaris. Her main tip is to get a 10-pound sandbag, lie on the floor, and put it on your stomach. (“It forces you to breathe a different way from your diaphragm, and you can feel your shoulders melt into the floor.”) Beyond the sandbag, she recommends hospitality. “You get good friends together, you cook, you drink something, you smoke something. You do whatever you want to do. And you feel all right for a little while.”