THE KITCHEN ACTIVIST
THE KITCHEN ACTIVIST podcast will give you bite-size action steps in each episode you can implement NOW in your kitchen, the most effective place to grow well-being for people and our planet. The host is the award-winning author of EAT LESS WATER and Kitchen Activist Florencia Ramirez.
THE KITCHEN ACTIVIST
Turning Prep Into Dinner: A Real Kitchen Reset
Use Left/Right to seek, Home/End to jump to start or end. Hold shift to jump forward or backward.
The fridge is full, but dinner still feels hard. We’ve been there.
In this episode, we meet Pilar Ortega—mom, restaurant veteran, and flamenco dancer—and step inside a real family kitchen to build a system that finally turns batch cooking into actual meals. The goal is simple: cut waste, save money, and support a teen with Type 1 diabetes without turning dinner into a burden.
We start with the foundational shift: shop your kitchen before you shop the store. Pilar’s weekly compost purge becomes a must-use list—broccoli, beans, leftover carne asada—so what’s already cooked actually makes it to the plate.
From there, we build structure:
- Theme nights to reduce decision fatigue
- A planned flex night to rebuild meals from leftovers
- Mapping one batch of protein or beans into three distinct dinners by planning the finishers—herbs, slaws, greens, sauces—so you’re not scrambling for cilantro at 5:45 p.m.
Health anchors this conversation. Pilar shares what it takes to support a teen with Type 1 diabetes through predictable, balanced meals—protein and fiber first, right-sized carbs, steady energy. We talk about how simple planning systems make insulin dosing and mealtimes more manageable without turning food into stress.
We also borrow smart habits from restaurant kitchens:
- Painter’s tape labels with dates
- Clear stacking systems so you can actually see food
- A running list separating what you have from what you need
- One-book inspiration to prevent recipe overload
We map meals to real schedules—dance nights, late shifts, grab-and-go salad bars, low-lift reheats—and bring teens into the process with simple recipe options and a standing weekend check-in text. Agency changes everything.
By the end, you’ll have a clear template you can try this week:
Shop your fridge first. Build simple themes. Plan meals around the batch cooking. Schedule flex.
If this episode resonates, follow the show, share it with someone drowning in leftovers, and leave a quick review. It helps busier kitchens find a better rhythm and build better health for people and the planet.
Open the meal plan linked in the show notes and try it for a week, for a month.....
What theme night will you start with?
Start Meal Planning to Save the Planet and Money! Click Here to get started.
Sign up for my weekly newsletter.
Get a copy of the EAT LESS WATER book.
Reach Florencia Ramirez at info@eatlesswater.com
Hi, welcome. This is Florencio Ramirez with the Kitchen Activist Podcast. And thank you so much for joining me today and my special guest, Pilar Ortega. And Pilar and I have known each other for many years, right? Our paths have crossed as mothers for many years. Our kids were both in the same theater group when they were little, when they're littles and they're not so little anymore. But also we ran into each other again in a dance class because Bilod is a really great flamenco dancer. Yes, Pilad, you are. And so it's been really fun to dance with Pilad and for our paths to cross again. And I asked Pilad, we started to talk about food and the meal planning. And Pilad was brave enough to say yes to this crazy idea, which is how about we do this together, film it where it's available for those of you who are watching on on YouTube, but also for those who are listening to this on the podcast, that you would share with us what your journey is, has been, and will be before and after a meal plan, so that we can learn. This is, I mean, we are cross-pollinating, we're learning from each other. And I'm really, really grateful that you are here and willing to dive in on this journey of a meal plan. So welcome.
SPEAKER_02Yes, thank you so much, Laurentia. I'm really excited to join in this journey, this experience with you and to learn, to learn and to grow from the learning. You know, I sometimes you think you know everything and life kind of hits you in a different way, and you have to relearn things and adapt. So I'm I'm glad that we found refound each other.
Current Kitchen Routines Exposed
SPEAKER_00Right. And I just gave like a real shallow introduction of the person you are because you're many things. Um, and one of them is you've been working in the restaurant industry for most of your exactly, right? Yes. So you so you're also bringing in that uh experience and talent and and uh perspective coming from that from that industry. But what I I think would be really helpful for me and I think those who are listening is just kind of to get a sense of where are you beginning from? What does what does an average week look like for you? Because you're married, you work full-time, you have one uh child at home who is what 17, 18 years old? He's 15. Oh, 15 years old. Yeah. You have a son who is like straddling, both being on his own in his own kitchen, but also very much, I'm sure, still in your kitchen because he's about 20, right? 19, 12. Yes, 19. So what does that look like for you? What does your kitchen look like on a weekly basis? Or is there a lot of takeout? What it what's the story?
SPEAKER_02Yes, I like that it is a mix of things. Um, you know, like you mentioned, you know, the takeout, the leftovers. We have a little bit of a system right now where my husband, mostly my husband, but you know, we we share responsibility sometimes, uh, cook a couple of meals on our days off, and we kind of eat that the rest of the week or try to fit it into our meal schedule. And then sometimes he would make like prep some like meats. It's usually like a protein that he just preps so we can cook that quickly any day of the week, and then just make like sides or um things like that. And but it's I just feel like right now it's a little unorganized, and what happens is that a lot of times the fridge he starts filling up with all this things that don't go with each other, or that they just don't make a lot of sense, like there's too much protein and not enough veggies or uh sides, and then I'm like, what am I? I don't know what I'm doing, so it's overwhelming. And I end up being like, I need a salad today, and I just go out and buy a salad for everything else.
SPEAKER_00So you have so you have a refrigerator that's packed with ingredients, but then it feels exactly packed, it feels too packed and no clear plan for maybe it is it does it feel like it's just too loose, like the like you have all of these ingredients, but it just feels too loose, like your husband makes a protein, like you can you can throw it on, but then but what? Then what else are you making with it? Is that is that what I'm hearing?
SPEAKER_02Yes, it's too loose. I think that's a good way to describe it. It it just doesn't have a lot of planning, which is what I mentioned to you. I think I need more uh of that kind of planning ahead, or at least know what I'm going to do, and you know, kind of wave that in into the meal schedule we have right now, because it's it's just like let's make this, and then the rest of the week it's like, uh, what are we doing?
The Cost Of Waste And Compost Sundays
SPEAKER_00And yeah, when I put pitch this idea of what if you start meal planning and with this idea for this podcast, what is your motivation? What what motivates you to try something different?
SPEAKER_02Well, um, I like the organization of it first. Second, um, I just hate wasting so much food when I don't have a good plan in place. We on Sundays we do a scan of the refrigerator because our trash day is Monday, and we like to um put everything on the compost bin before Monday. And it's just like I just see like containers and containers of things going, and I'm just so overwhelmed. Like I just feel like it's a waste of time, money, and that we just didn't have the right planning for this food that we're wasting. So it's mostly the the wasteful part of it.
SPEAKER_00So your big motivation is the waste. What about health?
Diabetes Needs And Food Balance
SPEAKER_02What about how do you feel around yes, and that and that actually it's probably another big part of it is the health part that for us it requires a specific count on what we eat because my daughter was diagnosed with type 1 diabetes, and she needs to have a plan for her meals that way she can know how much insulin she's going to need for that meal. Um so she's not guessing or just last minute deciding what her medical needs are gonna need. So that's an important part, which we have tried to work on for two years, and we were really good at it at the beginning, but as life happens, you know, it's just we start to drop things and just go back to our old habits, and it's just it's not good, you know. It's we really need to put more thought and attention to that.
SPEAKER_00That we're better at it some some weeks than others, right?
SPEAKER_02Exactly.
SPEAKER_00For me, I feel like when I when we go on vacation or when we go to Santa Fe and then we come back, then it takes it takes us a little bit to like get back back into it, right? Back into a rhythm, just like anything. We're it's yeah, it just when you get knocked off a rhythm because something came up at it was a very busy work week or whatever the things are, it's okay. And you just begin again, which is why I love the idea of a weekly meal plan. It's like, okay, let's just begin again. That's it. You know, here we are at the beginning of this week. It doesn't matter what happened last week, whether or not I was great at it or wasn't great at it, let's begin again. And what is it that we need? What does this week call for? So why don't we go ahead and open it up so we can see so we can see what it's like and we can those of you who are um listening to this, I have a the link in the show notes and open it up and check out what I have here. Do you meal plan at all at this point?
SPEAKER_02No, so I was gonna try to explain it's uh how we do things here, and it's basically my husband is the one that cooks like the batch amount, whatever he cooks for the whole week. Yeah, the majority, like we just basically just cook like the little sides if we want something more. But he just like, what do you what would you guys like to eat this week? And you know, he just goes to the local, like Fayartas is our local Latin market because he cooks a lot of Mexican food and Latin food and just gather his ingredients and then just cooks a couple of big meals, like a big soup or some kind of protein, and then he just like puts it in containers and just and labels it for you guys as well. Yep, he just says it there's there's the food, uh, I don't know, like the table and the yeah, that might actually help too is to label um what I love is the painter's tape.
Shop Your Kitchen First
SPEAKER_00Yeah, that's what we use at the restaurant. So I think we can use that. And that's where I got that. That's where I got the idea from we're from chefs because they're you're really good at restaurants, but our own kitchen also reflect what all of the good stuff that's happening in restaurants because restaurants absolutely do not, as you know, do not want to waste anything. Waste that is that you're just throwing dollars away, your profit, which is already super small, right? So you're not gonna throw anything away. But so you already you already have that experience being in the restaurant, it's taking that same skill set into our home kitchens with the organization, the label like that, um, and then what we like warehousing, like if you were a um food uh manager, right, which you are at the restaurant group, you need to make sure everything is organized so you know how to find everything because that you don't want to lose that food because it's right money. Yes. So you already have such a leg up, Bilad. Um you just have to do that last like little bit of of refining, but you're already set up because you have the skills and you have a husband who's like, Yeah, I'm ready to make, I'm a chef, I can make whatever it is that you want. You just have to be clear about what it is that you need him to do, right? Exactly. I mean, girlfriend, you've got it, you've got it, you already have all of it. So we're just gonna do that last final step. I would say yes, labeling because the labeling with the date and and in the containers so that they're stacked and you can see what you have. And so you can shop your kitchen first. That's one of my big mantras is to shop your kitchen first. The kitchen activist meal plan, what irregardless of whether or not you have a meal plan happening, I really suggest you use this one for at least a month so that it because it's teaching us different ways. The purpose is reduce food waste. I came at it like I I am really interested in being an advocate for the environment. And so, how can I use my food as a vehicle for change, for powerful change on this planet? So that's how I can feel plan. But for me, the I what I didn't realize, the reward is I started to like cooking because I didn't before. I would feel overwhelmed, we would order a lot of food out, you know, and that just starts to feel really expensive. And and it just and it feels really heavy, you know, on on the body after a while. The unintended great consequence of meal planning for me was that it lifted this feeling of overwhelm at dinner time of what do I eat for dinner? Because I already knew what I I came to understand is it wasn't that I hated making dinner, it was that I hated thinking about what to make at dinner time when I was just too tired to think about it. And this is what I came up with, but very much with how do we reduce our food waste and save money, which is the other reward and time, because then you're not like opening your refrigerator and it's like everything is jam-packed, as it sounds like your refrigerator might be, and you open the refrigerator, you're just like, What? What I don't I don't even know, and you just close a refrigerator and let let me go get something to eat, right? Right, and then felt the guilt because you have all this food in the refrigerator and and you're spending money to get something, and for you, I would imagine that makes it very easy too, because you're at a restaurant already, right? Yeah, yeah, like I'll just eat pizza. Yes, yes, so on the with the kitchen activist meal plan, the very first thing is to write down the date. When are you gonna start this? When does it make sense for your family to meal plan and shop?
SPEAKER_02So usually on Mondays we uh we do a little bit of the planning of the week. Um, especially my husband. We have Monday off usually together. So he would make a list and go to the store and get whatever things we need for the week. We mostly we try to buy things for the week that we're going to use them. Um, question for you, Pilad.
Batch Cooking Needs A Map
SPEAKER_00Do you shop your kitchen first? I don't think we do that. No. Okay. So now you're gonna shop your kitchen first because just that one thing is gonna help so much with reducing your food waste so that you're not composting so much at the end of the week, and it's gonna save you a lot of money. The very first line on the meal plan is your must use ingredients this week, and write on the line below. So you're gonna go through your kitchen and write down what are the things in my produce drawer? What is it that I have right now? You may not even have to go grocery shopping this week, but shop what you've got and start eating down the food that you have in that refrigerator. The next thing is what's in season. You I know you live here where I live. You live here in Oxnard, and we have so much in season all the time at the market, right? Is where we're gonna shop. But I'm we're gonna get into that in in the weeks that come. But this first week, let's focus on shopping your refrigerator first, and then from there, building out your menu based on that. It sounds like uh you you mentioned a couple times about how your husband is already batch cooking. What are the things that he's batch cooking? Because that's something that I have on this meal plan. You come from in the restaurant industry, so that's something that you already have as a really strong skill set. For most home cooks, we aren't thinking that way. So, you know, we're thinking from meal to meal to meal, and then that's what also makes it a heavier lift, right? Versus, you've got one to two things that are batch cooked that you can put into a lot of different recipes, but it sounds like you have the batch cooking, but then you don't have the plan. This the next step, which is okay, so now he made a big pot of beans or he made this this uh carne asada. So but then then what? What am I gonna do with it? So then Monday I'm gonna take that carne de sada and it's gonna be on um on a grain bowl, and then on Tuesday, that's gonna be tacos, and then on Wednesday, now it's what am I gonna do with these things that I've already that I've batch cooked? Do you find exactly do you find that you he's batch cooking and then you're throwing the things away?
SPEAKER_02Yes, because it it's exactly what you say about you batch cook, and the idea behind it is well, you you just have this uh maybe a protein that you can use, it can be versatile throughout the week, but we're not really planning those those meals that are going to you know fill in the week. We're just making the meat and then eat, and then every day it's like, okay, what do we do today with it? We eat it with rice. Uh next day, like you said, we make tacos, or we and then we start trying to prepare those things that oh, I don't have the cilantro and the onion for the tacos, so you can't make it. So without a plan, you're just kind of like giving up when you you see the meat and you're like, I only have rice and beans to eat it with it, like we did yesterday. So especially a teenager, because I will eat whatever, right? But for the teenager, yes, it's it's like I already had that, or you know, and a teenager that has very specific health guidelines, right?
SPEAKER_00So then there's that layer too, as you're planning of in being intentional around what it is that she needs to eat. Yeah, exactly. Yeah, but this is but you already have everything you need, it's just this final step. It's and really this would take you 10 minutes if that. So once it's like looking at what you've got, shopping your kitchen first, that's that's the thing to do this week, and then to think about the day, the days of the week. So for you, it starts with Monday, right? But the way I think about it, especially when you have kids at home, and I also know that you have a work schedule that sometimes is at night during dinner time, you're working. It is all right, so then the day of the week is Monday, and what's going on on that on that night? Because then that would also help with what kinds of foods should we make on those particular nights? Because, for example, I know that you dance flamenco on Wednesday nights.
SPEAKER_02Yeah.
Theme Nights And Flex Night
SPEAKER_00And that right at dinner time. So maybe Wednesday nights is then preparing what you like, making some hard-boiled eggs. Um, what are the the things that you need for a salad bar for that for that night that you could have before you leave, and then you have it there for your daughter and for your husband that they can have as well. That and so that's like an idea. Or maybe you know that Mondays you have time to cook something. So you're gonna cook something and you know you'll have leftovers for it that become a flex night. Every week we make sure that we have a flex night built in, at least one, which is the night that you have leftovers, right? That that's another day that you should make sure it falls on a night that you need it to be really easy. So, so for the days of the week, it's a day of the week, but also what's happening that night. And every week it changes, right? It does your stay the same, or does it change your work schedule change from week to week?
SPEAKER_02For the most part, it stays the same. So we do, like you mentioned, we do have days where we absolutely have dinner together. It's probably not gonna be many days because, like you mentioned, we work nights, but we have those dates like that happen every week. Where this day we're eating together, this day we're all eating at different times. So it will be good to add that as a thing that's happening to maybe, like you said, add a flex day, or maybe just if my daughter, for example, is gonna have to cook or to prepare her food that night because we're both at work on the weekends, maybe just add in a recipe that's easy for her to make, or maybe something that she wants to make herself to add that part to include her in that process. Because, like you said, it's it's what makes the most sense. And if you just if I have a plan that is imposed on her, like say I have a recipe, or usually my husband would be like, Oh, this is what I made, just like prepare this and prepare that, she would be less inclined to follow that than if we plan for her to do something she wants to do, or it will be easy for her to do.
Involving Teens With Agency
SPEAKER_00And that's also part of training her so that when she goes off into her own kitchen, yes, you know, one day she has that skill set as well. Absolutely. And I get teenagers, like they're it's it's a it's you know, they're they're becoming, they're becoming adults, like they're transitioning. And so one of the things that we do when our kids, and this may work for you as well, when our kids are home, because now they're at college, but they still come back, like is Sereya is gonna be back this weekend. They know for us, we meal plan on and shop on Sundays. That's a day that makes sense for us. So we would put out the the text, because even though they know, but you they still need that reminder. So we put out the text on Saturday. We're meal planning. Any ideas? Is there any meals that you would like for us to make? And then so sometimes they're engaged and other times they're not engaged, you know, it just depends on where they are, but it's still building that skill by just the asking. So sometimes they would send recipes, you know, or something that they saw on TikTok, you know. Yeah, of course. And then especially our son Joaquin really started just to take over, not like taking over some of the the nights of the week. And it's and I see how how it has transformed what he's doing now in New York City, and also with our daughter Isabella, who also knows how to cook, and she now lives on her own, and how she's not fully meal planning, but mostly meal planning, so it's there, it's there, yeah. They're getting better. So I think it's super important to involve your daughter in this process, irregardless if she starts cooking right off the bat, but know that you're building that muscle, you're building muscle for her. And yeah, I agree. And not having that expectation right away, just because I have to remind myself that too. It's just like, oh, because I'm ready to do this doesn't mean everybody is ready to do it with me. Like, I I can't force it on other people to be ready. Like, I just be patient and I can model it. Um yeah, but I I I'm excited about having her, your daughter, be involved in this because I think she'll come to it faster than what you think. And it'll be fun to listen to that evolution over the next four weeks as we do this together to see what tricks tips and and uh learning you're gonna have that you could bring to us as well, um, as as ideas of things at work in your home that I've never thought about, and you're gonna uncover and help us and help us learn too through this process of how do you get a teenager to have more agency in the kitchen?
SPEAKER_02Yes, yeah, it's it's a battle. You you want to include them, like you say, you want to model some things, but you never know what the reaction is going to be. But for the most part, as long as you are there to guide them and understand them and talk through it, they seem to be receptive for the most part. So yeah, I'm excited to to try that and and see if if she also feels better about what she's eating and how she's planning her meals because that's a big part of what she's gonna have to do for the rest of her life.
Tools: Labels, Lists, And Scheduling
SPEAKER_00So exactly. On the meal plan, that we so there's a day of the week, and then the way that I really helps me be lad is to think about it with themes so that I don't have to. So for example, every Monday for us it's plant a plant-based recipe. Then I know it tends to be for me stir fry with a tofu, for example, and then utilizing any of the vegetables that I have left over. So right now I have I have cauliflower in the refrigerator, I have broccoli left over. Oh, I have some asparagus too. We have a few spears. So all of those things I'm gonna incorporate as toppings for a stir fry. And then Tuesdays, I mean, it's easy. Taco Tuesday, that's an easy one for us. So I have to think about what are what I'm gonna make is just like what kind of taco am I gonna make for this taco Tuesday based on the ingredients that I have, right? Then or whatever is in season two. Then Wednesday, I know that I'm gonna have left over enough leftovers from those two meals, and Wednesday makes sense, anyways, because I'm gonna be dancing as well. I do something that's easier, so it's either flex night or a salad bar. So salad bar with with hard-boiled eggs, or if I did batch cooking with chickpeas or a bean, easy, right? So that's how I like to think about the week is with themes because then it helps, you know, maybe then also the theme could be going out to dinner. Like that's a theme too, right? It's out to dinner night, and then it becomes intentional. So it's not just uh, oh, I'm just so tired. I'm gonna let's go get something to eat. And then generally it's not as satisfying either because you're not planning the restaurant that you really would want to go to if you had planned it in advance, but it's more out of just need or convenience. That's how I like to approach it. I think it makes it a lot easier, and then the flex night, making sure you have a flex night. And that's also really good for your teenager as well, to build that muscle about eating the food that we have. And then also, if I don't like the leftovers, let me then I have to figure out based on the ingredients that are in the refrigerator, what are the things that I can make myself? So that's the flex night. Um now with your daughter, because there is a health, the health concerns, I think it has to be more that has to be more intentional around the flex night. Right. Right. Because she needs she can't just like say, do the teenager of, oh, well, then forget it, I'm not gonna eat anything. Because believe me, I've had those kinds of flex nights when they look and they're like, oh, I don't want that. And I'm too tired to make something, I'm just not gonna eat. But in your case, you want to make sure she eats.
SPEAKER_02Yeah, exactly. Yes, she needs to eat.
SPEAKER_00So the flex night, you know, making sure that there's the enough of something for her to to heat up, to reheat or to recreate for her. But that's also part, that's going to be part of the meal planning and having her help and have agency in this process. So then in this in this meal plan, it's what's for dinner. So the theme, what's for dinner, where you found the recipe if if it's necessary to write, where where it what app it's from, what recipe book it's from. If I use recipe books, I tend to just have one recipe book as an inspiration. Because if I have more than one recipe book, at least for me, it feels like too much. But too much. Yeah. If I have like one book that I'm using as my muse for the week, that seems to help. And then I just take page numbers from that. Ingredients I have, that's part of the shopping your kitchen first, and then ingredients I need, and then taking those, like the cilantro, you said you you would need those little last ingredients you would take over into the kitchen activist shopping list, which is also on here. Can you see that screen? Yes. Okay. That's great. I'm on the shopping list. I'm just gonna ask for this first week. Just ignore this better and best list that I have, which is how my guide of how do I align my purchases with the kind of world that I want to build, with well-being on the planet. But for this first week, just focus on shopping your kitchen first. So you have the meal plan, you have the shopping guide, what will be your strategy of how what comes next for you? How are you going? How will you approach this?
Next Steps And Expectations
SPEAKER_02Well, I think organization is gonna be that first goal. And then from that, I think it would be good to see what comes up, what are the pushbacks, what are the challenges. Exactly. Right, because there will be, yeah, there will be. Yes, I know that's that's what I'm expecting. So we you know, we'll work through it and see what what can work best for us, but definitely when we check back, see what else we can we can do with your guidance and yeah, how see how we go.
SPEAKER_00So after this interview, are you gonna sit down? Are you gonna just continue the meal plan and and figure out what it is that you need?
SPEAKER_02Yeah, I think that's what we're gonna do. We're gonna just uh kind of maybe come up with a plan that works for us, like you said, maybe look at our our schedule and see add those themes, add those flex nights, see how we can distribute our cooking to to better fit our schedule and and just implement those new ideas like the labeling and knowing what we have so we can better utilize that time and the ingredients.
SPEAKER_01Yeah, shopping the refrigerator, yes, shop the refrigerator, that right there is gonna be huge. That's a good one.
SPEAKER_00Yes, that's gonna be so huge. Standing in front of your refrigerator, writing down on that very first line what are your must-use ingredients this week, and then letting that inform the recipes for the rest of the week based on some themes and what your agenda is for the week. What are your nights look like? Because you have that you have that additional challenge. You have two additional challenges more than what I have, which is working at night, yeah. And also a daughter who who has diabetes. What are the kinds of foods that you should really be leaning into? I wonder if it would be helpful, maybe already have this, but to have a list on the refrigerator with the kinds of foods she should be eating.
SPEAKER_02Yeah, I mean, honestly, it's it's not that limited. It's just always having a good balance. That's the biggest thing about glucose management, is just that you make sure that your carbs don't overwhelm the rest of your meal. So when that glucose hits you, that your insulin, it's easier for your insulin to process that. Proteins help and veggies, fiber, anything that helps your body process that glucose. I know that sounds technical and sometimes it's overwhelming to just be like, okay, well, how do I do that? We we got a lot of meditation at the beginning from dietitians and nutritionists. It's just hard to implement all of that into your daily busy life and just having more of an intention every time you plan for those things.
SPEAKER_00Because the because the snacky food tends to be more that's the biggest, yeah. It's like carb heavy. Yeah, I get it. And then also working at an Italian restaurant where it's a lot of carb heavy pasta bread, yes, really good pizza, right? Yeah, really good pizza. So I could see how it would be hard not to want to lean in on that, but then but wanting to make sure there's more of the plant-based and the protein um on your plate. But actually, you you've got this. This you already have everything, you already have the stage, the stage is already there. Now it's just for the design, right? Let's do it.
SPEAKER_02I like that do it.
SPEAKER_00You know, if anything has changed with how much is going into the compost bin okay. I'm I'm looking forward to hearing about that, and also what you came up with. What were the recipes? You are in a unique position where your husband is a chef, so it'll be fun, not not any pressure at all, because you know that the recipes need to be simple during right, um, because you have a busy schedule, but I think it'll be really fun for me to to learn um to get some new ideas as well.
SPEAKER_02Yeah, I'll make sure to also try to take notes on all the things we're doing and and talking about so I don't forget to just kind of be thoughtful about the process.
SPEAKER_00We will check back in a week from now. We'll celebrate and also figure out what are the challenges and how can we break through some of those challenges together. No one is expecting you to be perfect and for it to be seamless.
SPEAKER_02Thank you. I like that wiggle room.
SPEAKER_00Yes, yes. Thank you again, Pilad, for saying yes to this, and we will talk next week.
SPEAKER_02Of course. Thank you, Florence. I appreciate you.