The At Home Dad Show

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Rockstar Turned Author Don Miggs on How You Can Never Fully Prepare For Baby Jun 04, 2019

Show notes

Don Miggs is about as multi-talented as they come, and we’re excited to sit down with him to discuss his new book “Dads Know Best” (dadsknowbest.com) which is a no bull, no punches pulled welcome to parenthood written along with his friend and bandmate John Luzzi. Miggs has so many nuggets of GREAT advice, all parents and parents-to-be need to gather round and listen to this electrifying hour. A few minutes in Miggs explains, “Mostly you’re white-knuckling it,” which pretty much sums up the early phases of parenthood. Also, pooping in the shower, dining with supermodels, and the “Lightning Round” with questions like “What’s the weirdest thing you’ve ever told your kids?”

How to Build a SAHD Community w/ Brock Lusch May 28, 2019

Show notes

Today’s guest is a board member at the National At-Home Dad Network, ringleader of the Cincinnati Dads Group, host of a Fathers Eve celebration, and creator of the Nomadad Podcast (thenomadad.com). Does he even have time to be a dad?? Kidding aside, we love Brock’s commitment to community building and he shares with us the steps he’s taken to bring dads together in his city and beyond. And YES we’re finally joining that SAHD group on Meetup.com.

Short Order Dad w/ Rob Rosenthal May 21, 2019

Show notes

Is mealtime with your kids a full-contact sport? Drop in for some coaching from Rob Rosenthal, author of the book Short Order Dad: One Guy’s Guide to Making Food Fun and Hassle Free and host of the All You Can Eat podcast. Before becoming a dad, Rob earned a professional cooking degree and he shares his simple 6-word philosophy on feeding your family. Also, his 5 essential kitchen tools, the many faces of avocado toast, and savory oatmeal??

Find Rob at shortorderdad.com

**Short Order Dad’s Peanut Butter French Toast** May 21, 2019
Show notes

Peanut Butter French Toast

Rob Rosenthal, aka Short Order Dad, recommends kick-starting your day with this protein packed update to your classic French toast.

Get more recipes—plus tips on cooking, stocking a pantry, and buying kitchen tools—in Rob’s book Short Order Dad: One Guy’s Guide to Making Food Fun and Hassle-Free.

“What could possibly be bad about combining creamy peanut butter with the sweet, fluffy goodness of French toast? Nothing. There’s more than one way to do it, and as you know by now, I’m opting for the less complicated. That means that instead of stuffing two slices of bread with peanut butter, you blend the peanut butter directly into the egg mixture, drop in a couple of other flavor accents, and then soak your bread and cook it up as you always would. This stuff rocks!”

**Ingredients**

1/2 cup milk
2 eggs
1/4 cup peanut butter
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 tablespoon butter
2 slices bread

**Preparation**

In a large bowl, whisk together the milk, eggs, peanut butter, vanilla and cinnamon until well blended.
In a frying pan or on a griddle, melt the butter over medium high heat. Soak each slice of bread in the liquid mixture, both sides.
Cook on both sides until sizzling brown, about 2 to 3 minutes per side.
Serve with maple syrup or powdered sugar. Or have it with jam or jelly instead. Ever try that Stonewall Kitchen Pink Grapefruit Marmalade? Wow.

Road Trip! Boise, Bad Batteries, and Buyer’s Remorse May 07, 2019

Show notes

As Baker always says: “Never the same road twice!” Adam “Can’t Leave Well Enough Alone” Gershon decided he needed an RV upgrade, and found his dream coach in Boise, Idaho (pronounced BOY-see). So they hopped on a plane and drove it all the way home. Immediately the RV is beset with electrical gremlins testing their ingenuity. Boredom takes hold somewhere in northern Nevada. And they try to kill the new RV with a brutal jaunt through Death Valley. Come along for the ride!

Stuck at Home Dad w/ Jason Kennedy Apr 23, 2019

Show notes

Most of us get nine months to prepare for our first child. What if you only had three hours??! Our guest Jason Daley Kennedy (http://www.thedaleykennedy.com/) shares his incredible experiences with foster care and adoption, and all we can say is OMG. Along with his husband, their story is jaw-dropping, heart-wrenching, and ultimately inspiring. Don’t miss this one. Plus: Meditation for A-holes, mental hurdles, and being a barnacle on the ship of society. Ahoy matey!

Also please visit https://www.fostermore.org.

**Surviving Spring Break** Apr 16, 2019
Show notes

The boys are back from Spring Break! It’s just Adam and Baker today rapping about their recent getaways, as well as the best place to clip your toenails, the best way to cook bacon, and the best place to die while taking a selfie. There’s a little something for everyone in this episode so sit back, spark a fresh pot of coffee, and enjoy!

Here are just a couple pics from our trips:

Gemma sampling bacon at Timberline Lodge
The Gershons ready to hit the road!
Walking in Zion NP

And here are links to some of the random things we touched on in this episode:

Pat LaPage’s Soup Beans Recipe for Instant Pot Apr 09, 2019

Show notes

Pat LaPage is our guest on episode 32, and he shared with us this recipe for “Soup Beans”. Neither of us had ever heard of it, but apparently it’s quite the thing where he lives in rural Tennessee. Since we can’t possibly do a better job explaining it than Wikipedia, here you go:

Soup beans is a term common in the Southern United States, particularly the regions around the Appalachian Mountains. Soup beans are usually served with cornbread, greens (such as boiled cabbage, cauliflower, or sauerkraut and sausage), and potatoes (stewed or fried) and may be topped with raw chopped onions or ramps (Allium tricoccum). Soup beans are considered a main course, but also serve as a side dish. In rural areas, where food was scarce during the winter, these dried beans were a staple food.^[
https://en.wikipedia.org/wiki/Soup_beans

This recipe is written for an Instant Pot, but we’re sure you could adjust it for use in the crock pot. Probably need to saute the onion in a separate skillet and cook it for a lot longer since you don’t have the benefit of high pressure. Thank you Pat for the recipe!

1 small onion, diced
4 c. low-sodium chicken broth
1 1/2 c. water
1 1/4 tsp. garlic powder
1 1/4 tsp. kosher sea salt
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. coriander
1/2 tsp. paprika
1/4 tsp. ground black pepper
1/8 tsp. cayenne pepper
1 lb. pinto beans, rinsed and picked through

Turn Instant Pot on SAUTE mode. Once hot, add the onion and stir, cooking for about 2 minutes. Pour in the broth and water. Add the garlic powder, salt, chili powder, cumin, coriander, paprika, black pepper, cayenne pepper, and pinto beans.
Place lid on, and turn Instant Pot on MANUAL mode with high pressure selected for 47 minutes.**
Once cooked, allow for the pressure to release naturally, this usually takes about 15-20 minutes.
Open the Instant Pot and stir. Let rest for 5 minutes before serving. Garnish with cilantro if desired. Cooked beans will last for 1 week in the fridge

My Wife is a Secret Agent w/ Patrick LaPage Apr 09, 2019

Show notes

Another show, another story from deep #InTheTrenches! This week we get a peek into the life of full-time SAHD Patrick LaPage who is raising an 11mo baby girl somewhere in Tennessee. We don’t know exactly where in Tennessee and Patrick can’t tell us because his wife is ACTUALLY a secret government agent. Uh oh—hopefully we didn’t just spill too much information. If you never hear from us again assume we are in a secret prison somewhere in North Dakota. Send help. And tequila. Patrick explains why he ended up staying home, how he’s struggled being away from family and friends, why he’s sworn off social media altogether. Enjoy the show!

Adam’s chicken soup recipe: https://www.jocooks.com/recipes/instant-pot-chicken-noodle-soup/

Home Dad Con is Sept 26-28, 2019, in Minneapolis: http://homedadcon.org/

Patrick’s Soup Bean’s Recipe: http://homedadshow.com/2019/04/09/pat-lapages-soup-beans-recipe-for-instant-pot/

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