Show News

ICYMI: Could Be Better Live!

On Friday, January 18, 2019 we held our first-ever live event, featuring a taping of our January episode, free food inspired by the January issue of the magazine, delicious custom-made cocktails, audience participation signs, and nearly a full house of friends and listeners! We’re so grateful for all your support over the past year. We always have fun while we tape but this time we got to share it with you!

J., Rob and Tanner, owner of The Crafted Kup

Tanner and his staff at The Crafted Kup in Poughkeepsie provided the venue, a cash bar and lots of set-up help. The guys from Dead Radio Podcast chipped in with audio/visual support.

Chef Tim Lawton in the kitchen. Sloppy Joes for the win!

Chef Tim chose the Spicy Sloppy Joe recipe from the mag, and turned them into sliders which were UNREAL–definitely a keeper recipe!

He also set out savory, cheesy selections on big black cock cheese papers, since this issue went back to those fucking #partyboards AGAIN.

Cheeseboards and audience participation sign

We also asked our friend Amy Dittmar to create custom cupcakes for us. Though there were no cupcake recipes in this issue, the paint can lid page (featuring desert hues–a la succulents) inspired her creation of stunningly real-looking succulent mini-cakes.

Can you believe these are cupcakes and not the real things?
Amy sets up her cupcake display.

Since The Crafted Kup has a beer and wine license but not a full booze permit, we had to get crafty with our signature cocktail. Knowing that most people like bubbles for a special event, J. suggested a spiced pear prosecco cocktail. Rob whipped up a huge batch of simple syrup warmed with winter spices (cloves, black pepper, cinnamon), and the ‘Kup crew garnished each glass with a thyme sprig.

The spiced pear prosecco signature cocktail.

We wanted lots of audience participation, so Rob also created hand-held signs featuring some of our most-uttered phrases. The f-bomb icon got a lot of play during our taping!

It’s new, it’s now, it’s next.

Since some of our guests didn’t subscribe to the mag for the entire year, we brought along our back issues, tags intact. We laid them out for guests to peruse and read our notes. A bunch of people went back to the March issue for another look at Hot Toilet Guy and Kyle the gardener!

We also gave away copies of Better Homes & Gardens’ January and February issues, and one lucky guest will receive a year’s subscription! Amazingly our winner Joe didn’t have a subscription already.

J. talks it up with our hilarious guests.

If you couldn’t join us in person and would like to follow along with our slideshow, we’ll post it here once the episode is available in our podcast feed.

All in all, we had a wonderful night babbling about home decor trends along with our audience. Thanks to the CBB community and new friends for supporting us. We are truly touched! Here’s to Season #2–and please keep in touch as we roll along into 2019!

Episodes · recipes · Show News

The November 2018 Episode

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In our November 2018 episode, we switch things up and hang out at J’s house, where green is a neutral. We tried hard but we could not find many tags for hate in this issue of Better Homes & Gardens magazine! Maybe it’s because we both love Thanksgiving so much. Maybe it’s because the issue was mostly about the food (though we did do a fun recipe tasting at J’s house–watch it soon on this site)! Never fear, we managed to find plenty to talk about: more white walls and big art, pumpkins of all sizes and shapes (#phrasing), trends we actually like for once, and dramatic facelifts (the furniture kind, not ours). But how will Rob, aka Mr. Tablescape, react to the big tablescaping how-to feature? Make sure to listen all the way through for a special announcement about our first-ever LIVE event! Signature cocktail: a bourbon orange-cran smash. Recipe prep by Chef Tim Lawton and J. Dewey. Music by Bensound.com.

Cranberry pear quince sauce toasts
Here’s J.’s version of the cranberry pear quince sauce…made with guava paste instead of quince paste. He turned it into an appetizer by toasting baguette slices and spreading on a layer of cream cheese and goat cheese.

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J. also tried turning Carla Hall’s roasted vegetables into an appetizer too.

bourbon cocktails and cranberry sauce
Rob’s bourbon orange cran smash cocktails, made with some of Chef Tim’s cranberry sauce (made correctly with quince paste, unlike J’s).

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Chef Tim tried the cover recipe: pumpkin bread trifle.

Pumpkin bread trifle
Pumpkin bread trifle with bourbon whipped cream. To die for! Tim skipped the pomegranate arils but did make candied pecans.

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Yum.

recipes · Videos

Video: October 2018 Recipe Tastings

This month we sample paella, delicata squash rings with an herb buttermilk dip, scones, and poached pears–plus our signature cocktail, of course!

Chef Tim got busy (especially for a Thursday night) with four recipes from the October 2018 issue of Better Homes & Gardens: the delicata squash rings with an herb buttermilk dip, chicken and pork paella, poached pears, and classic scones. Rob paired these with a new cocktail, which we’ve dubbed a Pum-mosa: cava (Freixenet in this case, because it’s easy to find) and Roundhouse Pumpkin King Cordial. It’s an autumnal take on a mimosa…but it’s also very similar to hard cider. So if you’re a fan on that…

Watch and see our reactions to each dish, and stay for the playful banter between Chef Tim and cohost Rob.

Recipe prep: Tim Lawton. Squash from Clarke’s Family Farm. Camerawork by Michael Hall. Edited by J. Dewey. All music by Bensound.com.

 

 

recipes · Show News · Videos

Video: September 2018 Recipe Tasting

Could Be Better’s Rob Conlon and J. Dewey sample the coconut-chia oat crisp recipe from the September 2018 issue of Better Homes & Gardens magazine, and Rob creates a signature cocktail inspired by the global flavors and colors throughout the issue and the special feature about chocolate.

If you don’t have the magazine, you can find the recipe on the BHG website here.

Once again, Tim Lawton did an excellent job with the recipe. He also tried the French chocolate mousse recipe, but we seriously think there was something off about that recipe because it didn’t turn out quite like we all thought it would. We may try it again and see how we can do better.

Camerawork by Michael Hall. Music by Bensound.com.