Jingle Jingle Bitch!!!!!! Welcome to our COVID-Safe She’s All Fat Holiday X-TRAVAGANZA!
It’s your last chance to get a FREE sticker sheet of fat babez and rad bopo phraze? Join our Patreon at Team Paisley Mumu (or above) by Dec 31 (2020), and we’ll send you the cute cute stickers from our Stylish Sista collab!
Our list of 30 small businesses run by talented fatties.
We have a voicemailbox at (213) 375 5023! Call in and leave us a short message — we might feature you on the show!
The Meat of It:
Eliza Khinsoe / Pantry Party / Eating In Episode / Shove @fatgirlhasmoxi / Skating In Episode / Yes & Body Politics / Reindeer xmas cards / Cat Jordan / Cat’s cover of My Future
Cozy Plus-Sized Sweater Shopping Recs:
Value Village / Ori / Superfit Hero / 11 Honore / Cake Plus-Size Resale / The Plus Bus / Dazey LA / Jack & Bec / Unleashed / Fat Mermaids
Music used: Christmas, Ease and Comfort, On Christmas Eve, Santa on the Ice, sleigh ride III by Dee Yan-Key
Recipes from Eliza:
Roasties: Bring a pot of water to the boil, peel and cut the potatoes in half/quarters/eights/whatever you want, salt the water and parboil the potatoes (about 15 minutes). Meanwhile, set oven to 375 and preheat a baking tray with a few tablespoons of oil. Once the potatoes are tender, strain the water, and shake the potatoes around in a colander or pot to rough up the edges. Tip them onto the preheated tray, add a few cloves of garlic, rosemary and sea salt, and roast, turning occasionally until crisssssspy, about 40 minutes. Good with ketchup/tomato chutney.
Hasselback potatoes: peel the potatoes and boil them in salted water until tender, then drain them and allow them to cool enough to handle. Preheat oven to 375. Cut thin slices into the potatoes about 3/4 of the way through, then place on a baking tray, drizzle with oil & sprinkle with salt, and roast until crisp! For salt & vinegar, add 2 cups of white vinegar to the water when you’re boiling the potatoes, soak them in vinegar while they’re cooling or drizzle vinegar over just before baking. Fab with gravy as it gets in all the cracks!!
Smashed potatoes: boil small waxy potatoes (like new potatoes or yukon golds), unpeeled for 35 minutes. Meanwhile, chop two tablespoons of capers, a clove of garlic (optional), zest of one lemon and a big handful of herbs (I like parsley, mint or dill) until it forms a paste, & set aside. Once the potatoes are tender, preheat a frying pan/ cast iron skillet with a couple tablespoons of olive oil, and add the drained potatoes. Crush the potatoes slightly under a flat surface, and fry for 10 minutes or until crisp, turning occasionally. Sprinkle the sauce over the hot potatoes and serve.
Our advertisements are done in partnership with Acast. If you’d like to sponsor our show, you can email biz@shesallfatpod.com or go to Acast.com and tell them we sent you!
If you’d like to support the work we do, you can join our Patreon by visiting patreon.com/shesallfatpod. When you pledge to be a supporter, you’ll get all sorts of goodies like our Patreon-only Facebook Group and extra content.
If you are interested in the perks available to our Patrons but you are not able to afford the monthly contribution, apply for our Patreon Scholarship! If you are a member of the Fatmily interested in becoming a sponsor, contact us here.
Questions/Comments/Concerns? Email fyi@shesallfatpod.com or call us at (213)-375-5023 to leave a voicemail.
Follow us! Twitter / Instagram / Get updates!
You can find us on: Apple Podcasts, Spotify, Google Play, Stitcher, Pocket Cast, PlayerFM, and CastBox.
Need something else? Check out our site: shesallfatpod.com