0:04

to table manners, I'm Jesse

0:06

Ware, it's a Sunday morning,

0:08

spring, quite springy. Springy is

0:11

frost just fucking freezing actually.

0:13

And we have, we've got

0:15

spring flowers that's in. Yes,

0:17

we have daffodils on the

0:19

tables and also some hyacinths

0:21

that smell nice, don't they?

0:23

I'm not a green-fingered gal.

0:25

I do like them. We

0:27

have Oscar nominee, Zoe Saldana.

0:30

And the weirdest thing happened

0:32

last night, I went to

0:34

see Yumi Bumbam train, which

0:36

is not... Stop showing off,

0:38

Jess. Listen, I've been trying

0:40

to see this show for

0:42

15 years, managed to get

0:44

a ticket, I went last

0:46

night, I finished it, read

0:48

up on it, I can't

0:50

explain this right now, and

0:52

also I'm sworn to secrecy.

0:54

But who comes out straight

0:56

after me? Zoe Saldana. interrupt

0:58

you but I'll see you

1:00

at 10 o'clock tomorrow morning she

1:02

was just I think she was

1:04

in a bit of a day

1:06

she went okay fine so anyway

1:08

we can't talk about it even

1:10

though that's all I want to

1:12

talk about because we're sworn to

1:14

secrecy and we signed an NDA

1:16

so but me and her can

1:18

go into a secret room and

1:20

talk. You signed an NDA and

1:22

you paid to go and see

1:24

it. Amelia Perez, you'll know

1:26

her from, maybe you know her

1:29

from crossroads, me, but you know

1:31

her from avatar, maybe you know

1:33

her from Guardians of Galaxy. But

1:36

she is celebrating her nomination as

1:38

Rita in Jacques-O-Dard, Jacques-Ode-Yard,

1:41

his film Amelia Perez, which is

1:43

on Netflix, and I really enjoyed,

1:45

she was fantastic in it. I

1:47

need to ask her whether Amelia

1:49

Perez is based on a genre

1:51

of Mexican film, where you sing

1:53

in it. but it's not really

1:55

a musical. There is singing, but I

1:58

would not call that musical. Or

2:00

would you call it a musical?

2:02

I mean, I don't think

2:04

it's a Mexican genre. No,

2:07

I just wonder, anyway, I'll

2:09

ask her, what have I

2:11

cooked? Well, it's a Sunday

2:13

morning, and I've done a

2:15

green shat shuka, which I've

2:17

never made before. It's lovely.

2:19

Which looks nice, it's lots

2:21

and lots of herbs, and...

2:23

and parsley. And I'm going

2:25

to put eggs in it

2:27

and you serve it with

2:30

harissa. Oh yeah. I've done

2:32

labna instead of yogurt. Nice. And

2:34

I'm going to some halumi. Mom.

2:36

And I've done a fruit platter

2:38

and I have made some

2:40

gluten-free chocolate, double chocolate

2:43

chip cookies, thank Angela

2:45

Hartnett recipe. They are...

2:47

Delicious, quite sweet, but delicious,

2:49

absolutely chewing delicious. A bit like

2:52

macarons. Anyway, I've got those

2:54

to go with it and

2:56

everyone can take some home.

2:58

Amazing, yeah. Pretty amazing, yeah.

3:00

Been up since I was seven darling,

3:02

just in kiss. We'll let Zoe know

3:04

that in a minute, yeah, okay, cool.

3:06

And I did think I needed a

3:09

facelift this morning. Why? Because it's all,

3:11

you look amazing. It's all dropped,

3:13

darling. It's all gone that way.

3:15

Mom, you look very good. Thank you,

3:17

darling. Is it because you've been looking

3:19

at my skin? Because I'm investing in

3:21

it so much. I was thinking that

3:24

I need a collagen facial every day,

3:26

every time that we do a podcast.

3:28

You should just drink collagen.

3:30

Can I just say one thing? Yeah. I

3:32

was at our local pub at the Abbeyville

3:34

on Friday, and two people came up to

3:37

me and said Lenny. And I think I

3:39

know them when they go, Lenny. And I

3:41

go, do I know you. Do I know

3:43

you. And then they say, do I know

3:45

you. We're such fans of the podcast. So

3:47

please, to anyone who does come up to

3:50

me and says, Lenny, and I look like

3:52

I'm a bit confused. Thank you very much

3:54

for recognizing the podcast, but I'm

3:56

embarrassed and I did blush twice and

3:58

I was with a group. friends who were

4:01

also embarrassed on my behalf. So what you

4:03

want them to come and say hi

4:05

to you with a disclaimer that says

4:07

I am a fan of the podcast

4:09

Lenny? No I just want them to,

4:11

I'm really thrilled that people love our

4:13

podcast. But please respect my privacy? No

4:15

it's nothing to do that. I don't

4:17

need to respect. Oh Lenny's on chapel

4:19

or own off. Someone's at the door. Now

4:29

listen, I've been saying your name wrong

4:32

forever. Is it Zoe Saldania? It is,

4:34

yeah. Have you got a squiggle? No,

4:36

on my birth certificate. I was born

4:38

in New York, New Jersey. Yeah. And

4:41

on my birth certificate, they didn't put

4:43

it on. So I'm technically Zoe Saldania.

4:45

Was that a mistake? that they didn't

4:47

put it on in the, you know,

4:50

the birth certificate department. I think that

4:52

back in the day it was an

4:54

entitlement of like, well, this is America,

4:57

this is English, bad doesn't exist, so

4:59

we're not going to put it. In

5:01

terms, like now there's just, there's this

5:03

mindfulness of how do you... want to

5:06

be called. Who are you? What is

5:08

your name? And that I truly appreciate

5:10

that gave me permission to make that

5:13

choice. Yeah. Coming to that awareness, I'm

5:15

like, wait a minute. This is not

5:17

my full name. My full name is

5:19

Soes Aldagna. And I just, I'm like,

5:21

I'm no, it's no longer my job

5:24

to help you pronounce my name. But

5:26

it's also like, it's also my job,

5:28

not take it personally if you can't.

5:30

So, you know what I mean? I

5:32

don't know, how do you say you

5:34

do Zoe? Oh, in the way that

5:37

my family says it in Spanish is

5:39

soy, soy, soy, okay, soy, soy, soy,

5:41

soy, soy, soy, soy, soy, soy, soy,

5:43

soy, soy, and the accent on the

5:45

eat, soy, soy, soy, soy, soy, soy,

5:47

soy, and then the accent on

5:50

the eat, soy, so yeah, because

5:52

I was going to set me

5:54

and set means live, how you

5:56

know that, just know that Zoni

5:58

means means lie, But I just

6:01

wondered, it's not why they chose

6:03

it. My mom was liking that

6:05

name a lot. And from what

6:07

I hear, my mom and my

6:09

dad, they were really young parents,

6:11

and they either were making love

6:13

or they were fighting, you know,

6:15

love. And I guess that throughout

6:17

my pregnancy... my mom and my

6:19

dad were at each other's wits

6:21

and and they couldn't decide on

6:23

a name because my dad wanted

6:25

to name me Jadira which is

6:27

my second name and then when

6:29

my mom learned that it was based

6:31

on an old girlfriend of his she's like

6:33

oh no no I'm not gonna name my

6:35

kid with you the name of some ex-girlfriend

6:37

that you still it's like fuck you yeah

6:40

so um And she liked Zoe. There

6:42

was something about Zoe, Zoe, Zoe,

6:44

Zoe, Zoe. And that she was

6:46

orbiting that name because where we

6:48

grew up in New York, in

6:50

Queens, and also in New Jersey

6:52

at the time, it was very

6:54

Greek. Puerto Rican, Dominican, Brazilian, Indian,

6:56

like neighborhoods, you know. And so

6:58

then they made peace. I'm born.

7:00

They give her a book of

7:02

names. She goes straight to the

7:04

Z. She goes, if the name

7:06

is here, it's going to be

7:09

Zoe. And she found it's going

7:11

to be Zoe. And it's going

7:13

to be Zoe. And it's just

7:15

ZOE. No Y. No IE. Or

7:17

it's just ZOE. And then my,

7:19

and then she told my dad

7:21

because they made peace. So it's

7:23

so easy to talk about. Well,

7:25

congratulations. You're up for everything. Yes,

7:27

yes. And you've already won one.

7:29

Yes, yes, or up for a

7:31

lot, yes. And we love Rita.

7:33

Thank you. It was such a, I

7:35

mean, OK, mom has a question

7:37

about the musical aspects. I wondered,

7:40

is it a genre of Mexican

7:42

film that there is singing? I

7:44

wouldn't call it a musical. Would

7:46

you call it a musical? But

7:48

I wondered if it's a genre

7:50

of Mexican filmmaking. No, no, no,

7:52

I think that. Okay. Not that

7:54

I'm aware of, though I'm sure

7:57

that films in Mexico have been,

7:59

you know... been musicals before

8:01

because the Mexican cinema is

8:03

so rich and so beautiful

8:06

and I grew up watching

8:08

Mexican cinema. Talented people like

8:11

Antim Flas who was sort

8:13

of the the Charlie Chaplin

8:15

in a way of Mexico.

8:18

La India Maria was this

8:20

prolific comedian actress that did

8:22

great movies that were funny

8:25

and humorous but also thought-provoking

8:27

and I mean I've seen

8:30

black and white cinema, I've

8:32

seen silent movies in Mexico,

8:34

so from of Mexico.

8:36

But this movie didn't really

8:38

feel, I have to say,

8:40

it felt Mexican but also

8:43

it didn't. It felt very

8:45

dystopian, hyper-real, set upon a

8:47

world that was, there was

8:49

inspiration from Mexico taken

8:52

into consideration, but

8:54

into consideration, but it

8:56

wasn't It's an experience. I don't even

8:58

call it a musical, I don't call

9:00

it a drama. It's a compilation of

9:03

so many things. I do believe that

9:05

what Jack was attempting to do was

9:07

break the mold of just like, oh.

9:09

of genres and break the mold of

9:12

you know like manuals like art manuals

9:14

of like this is this is the

9:16

this is the formula when you're gonna

9:19

do a musical or there's the formula

9:21

when you're gonna tell a drama he

9:23

just wanted to kind of give himself

9:25

that freedom it's like an experience you

9:27

know can we we we will talk

9:29

about Amelia Perez a bit more later

9:31

but can we bring it back to your

9:34

childhood you lived in New York, lived

9:36

in Dominican, your heritage is Dominican,

9:38

have you got Colombian in New

9:40

York? No, no, little Puerto Rican.

9:42

Little Puerto Rican, quarter, quarter, Puerto

9:44

Rican, and three quarters Dominican. So

9:46

what was a traditional dish that

9:48

you would eat around the dinner

9:50

table together, or one of your

9:52

favorites? Around the dinner table. And

9:54

who was there? You can, the

9:56

plantains are our potatoes. So you

9:58

can have plantains. in the morning

10:00

at noon and also, you know,

10:03

at night. That's a very heavy

10:05

dinner. Sometimes it was just right.

10:07

Arakolni, which is, it's just milk,

10:09

it's like a rice, a risotto

10:11

done in milk, with milk, with

10:13

milk. Not sweet. You can have

10:15

it sweet or you can have

10:17

it savory. And it's savory because

10:19

you can put some Parmesan cheese

10:22

on top, or you can put

10:24

like sugar on top. And I

10:26

remember that I would put sugar

10:28

in cinnamon and cinnamon. powder on

10:30

top. So it's like a porridge, yeah.

10:32

Yeah. And you do it at night

10:35

because the milk and the rice, the

10:37

starchness of the rice, it's just very

10:39

soothing and I guess it just, it

10:41

relax, it's going to put seriously. Who

10:44

was cooking? everybody. In my,

10:46

at least in my household,

10:48

there were some, all the women.

10:50

I grew up in a

10:52

mainly matriarchal kind of structure.

10:54

They were husbands always around. Great-grandpa,

10:57

grandpa, granddad, dads, you know,

10:59

because I've had two fathers, the

11:01

one I lost and the

11:03

one that I was gifted

11:05

again to have, and then... And

11:07

a lot of uncles and aunts, but

11:10

it's mainly the women that are in

11:12

the kitchen. Did you all speak Spanish?

11:14

Yes, that's our first language. That's your

11:16

first language. and then you're you've got

11:19

English yeah you speak French no I've

11:21

picked up Italian because of my husband

11:23

and what other languages that's it do

11:25

my Italian I'm able to sort of

11:28

understand French yeah when when the French

11:30

want to be understood because then there

11:32

in the Paris is kind of like

11:35

New York is kind of like London

11:37

where there's the slangs are actually

11:39

much more prominent and colloquially

11:41

you know spoken over over

11:43

the formalities of their language

11:45

so So I'm able to

11:47

pick up 30 to 50%

11:49

sometimes of French, and then

11:52

Brazilian Portuguese, not Portuguese that's

11:54

spoken in Portugal. Wow. It

11:56

isn't, but remember, like, I

11:58

speak a romantic language. So

12:00

within that, I'm able to sort of...

12:02

Dabble I can get by in all

12:04

the other four. So, but your Spanish

12:06

is slightly different from European Spanish as

12:08

well. Where you say the C and

12:10

the Z. Yes, exactly. So, when did

12:13

you, you were born in New York?

12:15

New Jersey, New Jersey. I want to

12:17

be always honest because I'm, I like,

12:19

I dig New Jersey, but we're New

12:21

Yorkers through and through. But so, so

12:23

the cultures you were talking about Greek

12:25

and some of these other cultures that

12:27

were around, and what was some of

12:29

the food that you were eating if

12:32

you were eating if you were around?

12:34

your friends or what was memorable dishes

12:36

from some of those like neighbors? Well

12:38

we I come from a very just

12:40

culturally diverse family so from the from

12:42

our inception so my my grandpa worked

12:44

at a pizzeria and it was an

12:46

Argentine pizzeria so I grew up eating

12:49

Argentine pizza and also like New York

12:51

pizza yeah and they were doing bananas

12:53

and focacas and at my grandpa's pizza

12:55

where he worked called I don't remember.

12:57

What was it? It was in Jackson

12:59

Heights. Okay. Like maybe three blocks from

13:01

where we grew up. Okay. And his

13:03

days off for Mondays. And on Mondays

13:05

he would make Una Sala or Hendino

13:08

and and they would drink wine. So

13:10

I remember being, what's that? Una Salo

13:12

is like, you know, it's like, they

13:14

grill all the meats. It's a very

13:16

Argentine way of eating. It's like meats

13:18

and potatoes and cheese on the side

13:20

and you know, so and then all

13:22

the neighbors would come, you know, you

13:25

know, partners of partners of him at

13:27

the. pizza area would come. So I

13:29

grew up in a, and I grew

13:31

up in a neighborhood that was very

13:33

Columbia and Puerto Rican, Brazilian, Greek, black.

13:35

So it was a melting pot of

13:37

all these things. I remember the very

13:39

first time I tasted like fried chicken

13:42

and waffles, which is a very African

13:44

American way of eating or southern way

13:46

of eating. And I was just like

13:48

so amazed that I'm like, well, this

13:50

is the perfect definition of brunch in

13:52

my mind, you know, because we didn't

13:54

really... We don't have like sweet breakfast.

13:56

Yeah, sometimes we would have like an

13:58

American breakfast But I was I was

14:01

a daughter of immigrants and in our

14:03

house It was very Dominican. It was

14:05

just very Dominican and Caribbean. So, but

14:07

on the weekends, if people were going

14:09

to like a diner to have pancakes,

14:11

you know, with their families, we were

14:13

going to Chinatown or in Flushing, which

14:15

is a big, big Asian diaspora, and

14:18

we were having dim sum, or, you

14:20

know, if we wanted to go for

14:22

Chinese, we would have shabu-shabu, if we

14:24

wanted Korea and we would have the

14:26

barbecue. So it was, I grew up

14:28

just always understanding through their foods, or

14:30

we would have Indian, because just 20

14:32

blocks from where we lived, just one

14:34

train stop away from us, was a

14:37

very big Indian diaspora. So sometimes my

14:39

mom, my grandma, they would want their

14:41

goat stew, and they would go to

14:43

this Indian restaurant that was kind of

14:45

like a buffet, and I would eat

14:47

like all the sakpaniir, and the chicken

14:49

tikamasala, and I would have lentils there,

14:51

and I remember thinking, like, after my

14:54

grandmothers, you've got you've got a right

14:56

I'm glad we didn't do rice today

14:58

because I've heard you're very judgmental about

15:00

rice oh my god yeah I read

15:02

a comment I would have it to

15:04

myself no you so you really judge

15:06

a person on their rice cooking I

15:08

do I do because it's like what

15:11

is I mean I would ask you

15:13

guys what is your simple dish that

15:15

you really have to be like to

15:17

f it up you know you judge

15:19

somebody on their chicken soup and maxibles

15:21

you do you You'll compare the hardness

15:23

of the ball and you will. Yeah,

15:25

that's true. And the flavor of the

15:27

the bra. Yes, exactly. The depth of

15:30

the bra. Yes, I believe that. So

15:32

I've had big mots of balls and

15:34

I'm like, I don't like the dense,

15:36

you know. So how is Zoe cooking

15:38

her rice? Okay, so we saw Teyar.

15:40

rice before we put the water in

15:42

it. Okay. We don't just put water

15:44

on a pot and then throw the

15:47

rice in there. Okay. It's a couple

15:49

of steps. So what are you saying

15:51

it with? What oil or butter? Just

15:53

olive oil. I know I do not

15:55

cook rice with butter. Okay. That's very

15:57

Italian. I learned that after I married

15:59

the Italians and I'm very much like

16:01

butter in my rice unless I'm making

16:04

that. milk, risotto, but okay, so you

16:06

put olive oil and you add the

16:08

salt, you wait for that oil to

16:10

sort of, you know, to start getting

16:12

warm or hot, and then while you're

16:14

doing that, you're rinsing your rice over

16:16

and over and over again. When I

16:18

lived in Dominican Republic, I would sit

16:20

down with my great-grandmother right on the

16:23

floor next to her chair, and we

16:25

would spread the rice and clean it,

16:27

because the rice would come straight from

16:29

the field into, once it was processed,

16:31

basically dried, hydrate or whatever it would

16:33

be put in a sack of rice

16:35

so you would get these sacks we

16:37

ate I grew up eating very farmed

16:40

at table very homestead that's why I'm

16:42

I'm a little picky eater but now

16:44

that you know we're living in an

16:46

air of everything is so processed you

16:48

know and and you would pick all

16:50

the all the rocks out of it

16:52

and all the all the rice that

16:54

looked different from each other if you

16:56

wash the rice a couple of times

16:59

and then you rinse it and then

17:01

you rinse the when the oil is

17:03

hot you put it's does that little

17:05

sizzling sound, you know, and then you

17:07

saute it, and then for a couple

17:09

of minutes, and then you add your

17:11

water. But you don't add so much

17:13

water. You add enough water that if

17:16

you put a spoon or a fork

17:18

or a knife, it can still stand.

17:20

You don't want pasty sticky ones. Unless

17:22

that's your intention. If that's your intention.

17:24

Sometimes Jasmine rice is a bit stick

17:26

here. Well, it just has to do

17:28

with the level of water. But here's

17:30

the trick. Come on. You don't just

17:33

cover it at high heat or whatever.

17:35

Or lower the heat and cover it

17:37

and forget about it. Because that takes

17:39

too long. The rice then spends too

17:41

much time soaked in that water soaked

17:43

in that water. You keep it at

17:45

high heat. You wait for that water

17:47

to evaporate. And when

17:49

the water is evaporated,

17:52

then that's when

17:54

you cover your rice

17:56

and you lower

17:58

your heat So you

18:00

have you'll get

18:02

that grainy delicious rice

18:04

and every little

18:06

grain is oily. It's

18:09

really good Yeah,

18:11

however, that's like a whole bum

18:13

bum train experience with rice It is

18:16

I'm telling you but let's say

18:18

sometimes my my stepdad wants coconut

18:20

rice So my mom, you know, it's

18:22

then you have to make it

18:24

a little sticky. Yeah, because it's you

18:26

know When we live in the

18:28

Caribbean, you get the coconut. You

18:30

see you which great egg Which

18:34

bit of the Dominican Republic were you I

18:36

grew up in central. I mean on the capitol.

18:38

It was beautiful It's

18:41

just the vegetation. It's just

18:43

gorgeous Well, and it's beautiful

18:45

and beautiful piece of history

18:47

is that we share the

18:49

island with Haiti Yeah, and

18:51

Haiti was the very first

18:53

nation in the Americas to

18:55

be completely independent Oh, really? Yes,

18:57

and after that then Dominican

18:59

Republic than other Caribbean islands

19:02

and then South America and

19:04

Central America And then inherently

19:06

the United States. Haiti gets

19:08

such a bad rap It

19:10

doesn't have the tourism that

19:12

Dominican Republic has it does

19:14

and I and my experience I

19:16

can only speak from my

19:18

experience. I Because very proud

19:20

my family has always been

19:22

very Understanding

19:25

and lived peacefully side -by -side

19:27

with Haiti. Yeah, they are two

19:29

very different Yeah, they are

19:31

very different cultures, even though we

19:33

share I

19:35

just have to do with

19:37

colonization. Yeah, all And they

19:39

said we'll put those people

19:41

there and these people know

19:43

not really It's just it's

19:46

just one when they discovered

19:48

when the Europeans came if

19:50

France one to one portion

19:52

Spain One to another yeah

19:54

about the English one to

19:57

another like South the Dutch

19:59

to and they started killing

20:01

each other for the land

20:03

because The lands were full

20:05

of gold. So when you

20:07

go to churches in Spain

20:10

a lot of them are

20:12

filled with gold that comes from stolen land. So it's

20:14

it's to know our history means everything to us. And

20:16

we we embrace all of our components to our composition.

20:18

We embrace our Iberian heritage, we embrace our African heritage

20:20

and our indigenous. So was it when you got messa-

20:23

Sorry I put the... No I'll do it. Oh wait

20:25

a minute can I help? No. Why? No. You need

20:27

to see. Like a very Dominican thing. Like how, if

20:29

my mom looked at her or my grandmother,

20:31

she'd be like, get up, go help.

20:34

No, I'll tell you if I'm in

20:36

here. Sorry, Mom, what were you going

20:38

to ask though? I wanted to ask.

20:40

Where you got married? Where you got

20:42

married? Where you got married? I read

20:44

that. You got married in London. Wow.

20:47

Why did you get the eggs on?

20:49

What was on the menu at your

20:51

wedding at your wedding? Oh my god,

20:53

it was so delicious. I'm not going

20:55

to do the UK. Um, because I

20:57

was working here. You just have to

21:00

fit in the wedding quickly. Well,

21:02

because my husband and I were

21:04

very fast and furious. I love

21:06

that. Everything that we do, it's

21:08

like love the hard way, love

21:10

the fast lane way. And I

21:12

was shooting a movie here and

21:14

it was mainly my idea. Marco

21:17

is more of like the feminine

21:19

spirit. He's the flower and I'm

21:21

the thorn. But just remember too,

21:23

like flowers need thorns because that's

21:25

how they're protected. Because that's how

21:27

they're protected. So he wanted to

21:29

sort of like plan it and

21:32

invite like a thousand people and

21:34

I literally wanted to do it

21:36

right then and there. Because I'm

21:38

like, we're working on location. We'll

21:40

send the invites to a lot

21:42

of people because it's so last

21:44

minute, many won't be able to

21:46

come and that's okay. And we'll

21:49

have a dinner and a party

21:51

afterwards. But I want to just, I

21:53

am, I have a lot of sensory. modulatory

21:56

particularities. I'm very

21:58

disregarding. often and

22:00

I get very overwhelmed and big

22:03

places especially if I'm the center

22:05

of attention I have to entertain

22:07

and for like a long extended

22:09

amount of time and I didn't

22:11

really know these things about me

22:13

until I finally just became a

22:16

mom. and I having to deal

22:18

with regulating my children all the

22:20

time right I realize that and

22:22

I get really emotional about this

22:24

I was just regulated for I'm

22:26

just regulated for a good chunk

22:29

of the day of the day and

22:31

and I think that art is a

22:33

way of me regulating myself so My

22:35

husband didn't know, but he's just

22:37

so accommodating. So I, I, I,

22:39

I, I, it was just like,

22:41

I don't want a lot of

22:43

people. I don't want this and

22:45

I don't. And he's like, well,

22:47

what do you want? He's, he's

22:49

the first person in my life

22:51

that when I met him, he started

22:54

always asking me, he's like, okay,

22:56

we just spend 30 minutes, what

22:58

do you, I wish, you know,

23:00

and, and it's like, I just

23:02

want. The people that make me feel

23:05

safe So when I look from the

23:07

altar at them, I just want people

23:09

that make me feel safe It's like

23:11

well then let's do that list who

23:13

are those people and it was just

23:15

You know like 50 people and out

23:17

of those 50 35 of them were

23:19

able to last minute change everything and

23:21

be there because I'm like when I

23:23

look back I want to look into

23:25

their eyes and I want to feel

23:27

their light back to me. I want

23:29

to feel their blessings. I don't want

23:31

to feel somebody kind of going Okay,

23:34

you know, because you just and that's

23:36

pressure I don't want to be press

23:38

pressured into inviting people Yeah, I do

23:40

want I want to desire I want

23:42

to I want to feel pleasure and

23:44

love and security And it was you

23:46

know, and they were a couple of strays

23:49

there that we picked up like last minute,

23:51

but they were also good good folks, you

23:53

know, and and we did it at the

23:55

Babington House, which is a wonderful place and

23:58

it was very private owned by a of

24:00

ours, my husband's best friend, who basically

24:02

last minute said, well just do it

24:04

here. And we called and they were

24:06

so accommodating. And I did it on

24:08

a Sunday because they didn't have availability

24:11

on a Saturday and I was shooting

24:13

Guardians of the Galaxy here and I

24:15

was working on Monday. So when we

24:17

found out last minute that I couldn't

24:19

do it on a Saturday and it

24:21

had to be on that Monday. I

24:24

was like, oh God, I don't want

24:26

to come straight from work, and I've

24:28

never done this before, and I've never

24:30

done it after. I went up to

24:32

the AD, and I said, um, is

24:34

it okay if I ask for Monday

24:36

off? And they're like, well, why? You

24:39

never do that in a production. And

24:41

I said, well, the thing is, I

24:43

said, I'm getting married on Sunday. And

24:45

I remember, I remember his face. He

24:47

was such a wonderful ad. He passed

24:49

away. All right, and I remember he

24:52

had like an internal conversation with himself

24:54

of all the moving pieces that he

24:56

had to do and then he finally

24:58

told himself in front of me It

25:00

must be done. It must be done.

25:02

Don't worry darling. I got I got

25:04

you and I was just like crying.

25:07

I'm like, thank you so much And

25:09

then the director came like are you

25:11

kidding me? Of course you're getting married.

25:13

Oh my god, and they were all

25:15

invited to the wedding It was in

25:17

2013 Yeah. See you've been married a

25:20

long time. No married 12 years. Yeah.

25:22

Very happy. And you have three. And

25:24

I met him just six months before.

25:26

Wow. How did you meet? I mean

25:28

on a plane. You know a plane

25:30

at 630 in the morning. A long

25:32

haul one or a short? It was

25:35

from LA to New York. Long enough

25:37

to get to know each other and

25:39

fall in love. Were you sitting next

25:41

to each other? dev within a couple

25:43

of aisles from each other. Well, who

25:45

made the first move? Who like? Oh,

25:48

he did. He's so Italian. Italians are

25:50

so confident, like, they're like, caramee, moo,

25:52

moo, it's all that thing. I'm flirting.

25:54

And I'm from New York. I'm like,

25:56

stop. Yes. Use your voice. Use your

25:58

manly voice. Because he, my husband's really

26:00

gentle. And he's really gentle. be unkind

26:03

to me. Okay I'll speak to you

26:05

like this. So I was always very

26:07

hard but maybe that's what he liked

26:09

about me I don't know. I just

26:11

hold on I just eat a note

26:13

so he made the first move. Did

26:16

he ask to swap seats? How did

26:18

he wait for you to go to

26:20

the Lou? I don't know how he

26:22

chats you are. Look she's so gorgeous

26:24

his eyes. No I get that. I

26:26

was traveling with my makeup artist who's...

26:29

from Argentina. And the reason why I

26:31

say this, doesn't matter where she's from,

26:33

but I love the fact that she's

26:35

from Argentina, because she speaks like, no!

26:37

Arentino speak very much like these, and

26:39

blah, blah, blah. And she calls me,

26:41

because we were traveling together for a

26:44

work thing, and she had arrived at

26:46

the airport before I did, and says,

26:48

Belouda, calls me, how far are you?

26:50

And I'm like, I'm like, 10 minutes

26:52

away, oh my God, come quick, there's

26:54

an Adonis. on

26:57

the parallel cue to us.

26:59

Come quick before he leaves!

27:01

So then I'm like, oh,

27:03

excuse me, sir, can you

27:05

please get there? And as

27:07

I'm walking towards her, she

27:09

does this thing. And then

27:11

goes like this, so then

27:13

my eyes look at her

27:15

and go exactly where she's

27:17

staring at. And he's right

27:19

there parallel to her on

27:21

the on the neighboring cue.

27:24

And. Something told me,

27:26

like I just heard this voice, I

27:28

was like, what the fuck was that?

27:30

You love him. Like I just heard

27:32

like my voice within me, I said,

27:34

you love him, and I was like,

27:37

when I look at him, like, obviously

27:39

the most gorgeous, because Italians can be

27:41

really easy on the eye. You know,

27:43

it's just so fucking Mediterranean and just,

27:45

I don't know, with that nose and

27:48

those, I don't know. And those big

27:50

hands. And big feet. Anyway, so then

27:52

he looks at me, but he gives

27:54

me that little player look like like

27:57

that little boy look and that just

27:59

irritated the fuck out of me because

28:01

I couldn't I couldn't already tell that

28:03

he knows he's beautiful yes you know

28:05

what I mean I like when somebody

28:08

doesn't know that they're beautiful and they're

28:10

clumsily beautiful um but he just knows

28:12

it and he owns it and he's

28:14

been banking all that shit since he

28:16

was 14 you can totally tell okay

28:19

so I made this whole history about

28:21

him yeah and then at the at

28:23

the newspaper stand once we're past the

28:25

security he's was we met We always

28:28

cross paths. What? And I'm like, no.

28:30

He goes, with so and so and

28:32

so, and we realize that we do

28:34

have friends in common, and I did

28:36

meet him, and I remember that I

28:39

told myself, forget you ever laid eyes

28:41

on this. I met him on a

28:43

yacht party and gun. three years before.

28:45

I love this. And as I'm, and

28:47

he was sitting with Corinne Rockfield, who

28:50

back then was the editor-in-chief of Vogue

28:52

magazine Friends, and she was one of

28:54

the people on the list that I

28:56

was told, you have to go meet

28:59

her, and goes, it's a nice thing

29:01

you, I hope you like me. And

29:03

she was talking to what, with someone

29:05

that appeared to be this gorgeous tall

29:07

blonde thing. turns out that it's a

29:10

man and it was my husband with

29:12

long hair my husband has long hair

29:14

and and she's like nice to meet

29:16

you Zoe this is Marico and I

29:18

said nice to meet you and he

29:21

he did this he goes bitch here

29:23

and he does this little Italian little

29:25

high-pitched thing that the Italians do some

29:27

little boys do some men you know

29:30

he's from the north he's from the

29:32

north he's from Lake Garda so he's

29:34

very gentle and very gentle and very

29:36

gentle Belly Bruti, like that's his, that's

29:38

it, Sio, you know, so the combination

29:41

of that made Marco Berigo. And, and

29:43

I remember thinking, oh, so beautiful, probably

29:45

the most gorgeous thing I'll ever lay

29:47

eyes on. What a player. So I

29:49

made this whole thing. I'm like, that

29:52

pirate's there with my pirate. And then

29:54

he reminded me, no, we met a

29:56

couple of years ago. And so he

29:58

gives Vera, my makeup artist. gives her

30:01

his information, because I wasn't going to

30:03

take it on the flight. We did

30:05

talk, and I realized like, just

30:07

reluctantly. liking him. I just

30:09

like, I'm like, my God, he's

30:12

just so easy on the eye.

30:14

I am so gentle. I'm like,

30:16

it's all fake. It's all fake.

30:18

I'm such a New Yorker. I'm

30:20

really, I have a very hard

30:22

shell, had, and... And New York

30:25

dating is quite tough as well.

30:27

I mean, I don't know. I

30:29

think it's easier. But you know

30:31

what? I'm 46. I've heard from

30:33

so many younger people that dating

30:35

today. It's just difficult. so different

30:38

from yourself. So most of the

30:40

times, people sort of weaponize

30:42

the fact that they can hide

30:44

behind these devices to just spew

30:46

so much hatred and intolerance and

30:49

inflexibility. And sometimes you reinvent yourselves

30:51

and you can be quite superficial

30:53

in the way that you're approaching

30:55

love or dating, right? So back

30:58

in the day, we relied on

31:00

face presence, right? And what you

31:02

saw in that very moment... was

31:04

what was going to get you

31:07

past, you know, first base. I

31:09

liked him and everything about him,

31:11

but I just felt like... Maybe he

31:13

wasn't going to be this

31:15

nice. Um, and then I

31:17

called him maybe three weeks

31:19

after that, that flight, you

31:21

didn't, did you, no tech?

31:23

I emailed him and I

31:25

said, I heard, I know

31:27

that you have a studio

31:29

because you told me that

31:31

you have an art studio.

31:34

He's a multidisciplinary artist. So

31:36

back then, Marco was, was

31:38

a sculptor and a painter,

31:40

and a conceptual argument. of

31:42

yin to each other's yang. Did

31:44

you do some ceramics together? We did,

31:46

we did and he taught me how

31:48

to make like mushroom risotto and thidamisu

31:50

and and you know have you have

31:52

you put this in to a production

31:54

company and you're making your own romcom

31:56

that you can star in? I don't

31:58

I don't know we We always love

32:01

telling the story of how we

32:03

met and we also love even

32:05

more hearing how others met.

32:08

Because that really just inspires

32:10

you. We're actively pursuers

32:12

of friends that are sort

32:14

of harmoniously together. We'd like

32:16

to surround ourselves with harmonious

32:18

people together, because it feeds

32:20

you, it really feeds you.

32:22

And then you keep each

32:24

other encouraged to keep going,

32:26

because love isn't easy. Love

32:29

is like, you know, we

32:31

get up and we eat

32:33

leaner and we go exercise.

32:35

We work so hard on

32:37

our image and how we

32:39

want to feel healthy. But

32:41

we become really cavalier with love.

32:43

Love takes? Love is a muscle, man.

32:45

You gotta always, like, it's in the

32:47

letters, it's in the effort that you

32:49

do for that partner, if you know

32:51

their love language. It's in the way,

32:54

you know that something makes them so

32:56

happy, even though you hate doing it.

32:58

So you'll do it, you'll budge, you

33:00

know, and vice versa. And it's in

33:02

the way, you are honest. even when

33:05

it hurts but you do it with

33:07

so much kindness which I'm still learning.

33:09

I will forever will forever be a

33:11

student of that going here because I

33:13

fail so miserably. Wait what is this?

33:15

Get on the mic mom? I love

33:18

it. But green. Okay. I never had

33:20

a green shirt. Fine. Okay. So

33:22

let's hope. And there's some halumi

33:24

that can be with it. I

33:26

love halumi so much. Great. And

33:28

then we've got some gluten free

33:31

rolls for you. Thank you so

33:33

much. Let's go. So, you know,

33:35

strained, kind of, you know, yoga.

33:37

And then Mum's made some

33:40

gluten-free chocolate chip

33:42

cookies. You guys are

33:45

incredible. Well, I've done

33:47

nothing. So, whilst Mum

33:50

is sorting out the,

33:52

I think the eggs and the

33:54

halumi, thanks, Mum, appreciate

33:57

you. Thank you, Mum.

33:59

Last supper we asked everybody there

34:02

last supper you can be going to

34:04

a desert island where you're not going

34:06

to have your delicious comforts and favorite

34:08

food for a very long time. So

34:11

this would be the last supper before

34:13

you go there. An appetizer, a main,

34:15

a dessert and a drink of choice.

34:18

What are you going to go? You

34:20

can think about this for a bit

34:22

or you can just hit me with

34:25

it. I'm a Gemini so I can't

34:27

just choose one thing. I love noodles.

34:29

I'm a sucker for Asian noodles. Okay.

34:32

I, you know, I love Udon, I

34:34

love, you know, Jache and I love,

34:36

I love Wanton noodles and everything, but

34:39

if I had to pick just one,

34:41

I would say my great-grandmother's food from

34:43

beginning to end. Okay, where would we

34:45

stop? We would start with like maybe

34:48

a little shot of a spresuncalfecido. Because

34:50

even though I don't drink hers any

34:52

minute. Why was it so good? It

34:55

was just great. When you grew up

34:57

in Latin America, we just make our

34:59

Cafetito. So like, you know, you can

35:02

have a cortarito, which is what they

35:04

call in Kuba. You just put a

35:06

little dash of milk, but it's just

35:09

tiny. And it's just an explosion of

35:11

just energy. But it's okay if you're

35:13

with your grandparents, because you can explode

35:16

on each other, you know, so I

35:18

would have a Cafetito. How old were

35:20

you when you when you started drinking

35:22

Cafetito? Young 5.4 or 5? No, stop!

35:25

I couldn't be putting my three-year-old having

35:27

a cafe seat. Huh? I'll eat too.

35:29

Because they would give you, your grandparents

35:32

are drinking it and they get that

35:34

little teaspoon and they just kind of

35:36

like give you, start giving it to

35:39

you, even though your parents are like,

35:41

oh, come on, no, mom, don't give

35:43

her that, don't, and then you learn,

35:46

you learn, you learn, as long as

35:48

your parents don't see you, your grandmother,

35:50

it'll go from two teaspoons to a

35:53

whole little shot of coffee, a coffee,

35:55

so maybe, maybe we'll end with a

35:57

coffee, We would start meeting with a

35:59

camel tea or just like, I'll go

36:02

about coala, you just have a soda.

36:04

But back in the day growing up

36:06

in and in a group... like they

36:09

had their own soda companies and there

36:11

was this brand called Kantri Club sodras

36:13

and the Merengue one which was I

36:16

think it was a ginger one was

36:18

I would start with that and then

36:20

we would have her her food which

36:23

is just rice and her beans from

36:25

scratch just she soaked overnight kidney beans

36:27

okay red kidney beans and And her,

36:30

her, um, do you want harissa? It

36:32

says to serve it with a little.

36:34

Sure. Harissa, so. Is it spicy? Harissa's

36:37

slightly spicy. Bring it on. Okay, fine.

36:39

Isn't it? It's like, it's like, is

36:41

it quite, and I'm like dolloping it?

36:43

This looks great mom. I'm not like

36:46

a yogurt savory fan. I like my

36:48

yogurt with granola and honey. Got it.

36:50

This is delish, mom. Thank you so

36:53

much. It's kind of more interesting than

36:55

the... I'm not mad about Shakespeare with

36:57

the Tamarters. I love it like that.

37:00

Mrs. Dennis. Well can I ask you

37:02

something? It's peas, not peas. It's leeks,

37:04

right? It's leeks, peas, coriander, spinach, mint,

37:07

and parsley. Can I get this recipe?

37:09

Yeah, yeah, yeah, yeah. Whilst you're here.

37:11

How long you're in London, Paul? I'm

37:14

here until tomorrow. I arrived three days

37:16

ago. Oh God. Have you eating well,

37:18

whilst you've been here. I always eat

37:20

great here. The food here is so

37:23

delicious. I love, I love in English

37:25

breakfast, the bangers and whatever you call

37:27

it. The bangers, yeah. I love that.

37:30

The eggs and, how do you call

37:32

it? What is it? Bangers, they're sausages,

37:34

yeah. But you're also such a different

37:37

tool. Very different, I like, I like

37:39

when things are different. Because you're, you're,

37:41

I'm a very curious person and I

37:44

feel like you get to know a

37:46

lot about a culture and people through

37:48

their food. And you feel the energy,

37:51

when food is done with love, it's

37:53

made with love, you feel that energy

37:55

and it feeds you, it nourishes you,

37:57

right? But also you guys have a

38:00

huge West Indian and Caribbean melting pot

38:02

here. And I, that would be like,

38:04

if I can close my eyes and

38:07

admit, it's like... I love Chinese food,

38:09

like from, you know, Hong Kong, like

38:11

I like that kind of area of

38:14

food in China, and I love Caribbean

38:16

food. So I'll eat an oxtail and

38:18

a beef patty from the Jamaicans. I'll

38:21

have some rice and peas, I'll have

38:23

a roconcri from the Cubans, I'll have

38:25

bermil from the Puerto Ricans, I'll have

38:28

like my roasted chicken with my rice

38:30

and beans. I just, I love Caribbean

38:32

food. How do you rice your chicken?

38:34

In every Dominican household right next to

38:37

the stove you would need to have

38:39

like a wood pillar like this. Yeah.

38:41

And with like a big like hammer

38:44

that's part of like it was carved

38:46

from like aoba which is like a

38:48

very strong wood. Yeah. And that every

38:51

day you make your so frito with

38:53

oregano garlic and salt. So you start

38:55

mashing that until you create like a

38:58

paste. Right. that's like the base you

39:00

put it on your oil you do

39:02

that and then you cook everything when

39:05

you're making roasted chicken you wash your

39:07

chicken you dry your chicken you drill

39:09

holes around your chicken and then you

39:12

stuff it with that pace you're out

39:14

and then you rub it on top

39:16

of it and you start cooking that

39:18

in the oven it's the most delicious

39:21

I'm okay I'm okay can we go

39:23

back to your your grandma's recipes. It

39:25

wasn't great grandma, it was grandma wasn't

39:28

it? And back to that last supper.

39:30

So we're starting with, did we get

39:32

a starter from your grandma for the

39:35

last summer? You don't really do starters.

39:37

Okay, fine. Maybe sometimes, sometimes they'll make

39:39

like aripitas, like out of like corn,

39:42

little corn fidders or something or bakalau.

39:44

Oh yeah, which is salt, salt, salt

39:46

and hot fish. They'll do like little

39:49

fritters of like bakala or something and

39:51

then you can start with that But

39:53

usually we just go straight into the

39:55

main dish and what would that main

39:58

dish be? Mm. Rice red kidney beans.

40:00

Yes that roasted chicken that I told

40:02

you about. The origano garlic one. A

40:05

cabbage salad, a shredded cabbage salad. Coleslaw?

40:07

Yeah but not but not with mayonnaise.

40:09

Okay so what's in it? A merit,

40:12

yeah it's just shredded cabbage with

40:14

beets and sometimes it may

40:16

have carrots. Doesn't it all

40:18

turn it all red? Yes, yes. And

40:20

is it raw beat? No they're

40:22

cooked. So cabbage beets and onion?

40:24

And maybe on the side. Maybe on

40:27

the side. And I don't know.

40:29

And then the marinade is always

40:31

like lemon-based. It's like a lemon-vinagret.

40:34

So you have your vinegar or

40:36

your lemon, your salt, and your

40:38

oil. And with the kidney beans,

40:40

are they literally just kidney beans? Or

40:43

is she doing any spices with them?

40:45

Oh my God, it's a ritual. Like

40:47

we are masters at making our beans.

40:49

Some people bake them, some people do

40:51

this. You've got to cut them well.

40:53

It's the only time in my life

40:56

I got food poisoning. And then Japanese

40:58

beans have a poison in them. Yeah,

41:00

they do. completely. That's why they're pros.

41:02

You have to soak them overnight. So

41:04

that way they release that enzyme. And

41:07

that's why when you wake up the

41:09

water gets really like slimy. Yeah. You

41:11

rinse that water out, you soak them

41:13

some more. If you're really eating dry

41:15

good good beans, you know, and then you

41:17

cook them in the pressure pot.

41:19

Yeah. So what is it? So

41:22

the ritual, I mean, is that,

41:24

so would there be any seasoning

41:26

that goes in? Yes. So what

41:28

is it? The base is like

41:30

you're so fritte, which is the

41:32

garlic, the oregano. So it's the

41:34

same as the chicken and the

41:36

salt. And you put that as

41:38

a base, you put a whole onion

41:40

into the pressure pot, celery and pepper.

41:43

Okay. Either a green or a red

41:45

pepper. Oh wow. And you blast that

41:47

in the pressure pot. Then you take

41:49

all these things out, you can either

41:51

mash them, and then you create like

41:54

a broth, right? Like now you have

41:56

this broth. And then you add a

41:58

pumpkin, a piece of pumpkin. We have

42:00

to peel it. Why? Because that's a

42:02

starch. That's going to be the base.

42:04

It's going to thicken your... We don't

42:07

thicken our bases. Not in England. Cabocho.

42:09

We do like Cabochoa or we do

42:11

what we call... We call them... Oh

42:13

yamas. Oh yama is like our

42:15

Caribbean pumpkin and it's very pungent.

42:17

It has a very strong taste.

42:19

It tastes very much like a

42:21

pumpkin. But that's what's going to thicken,

42:23

because we don't use flour. We don't

42:25

use gluten. A lot of these countries,

42:27

you know, before bread, like we were

42:29

primarily gluten-free. Like we ate,

42:31

our starches came from like root vegetables,

42:34

provisions, which you call that. Yuka, Youti,

42:36

and yame. So this pumpkin. So then

42:38

you start cooking it La Nala, like

42:41

it's a soup. And you're putting your

42:43

pumpkin in there, and you put all

42:45

the mashed up vegetables that you put

42:47

with it within the pressure pot, because

42:50

they're super soft. and that you let

42:52

that boil down. When the pumpkin gets

42:54

really cooked, you take it out and

42:57

you mash it with some of the

42:59

beans. Not all of the beans, because

43:01

we don't eat very, our Mexicans, they

43:03

mash all the beans sometimes. No, we

43:06

like our beans sometimes. No, no, we

43:08

like our beans sometimes. No, no, we

43:10

like our beans. So you take it

43:13

out, you mash it, and then you

43:15

put it back into the broth. That

43:17

will thicken. Do you know? It sounds

43:20

really interesting. Can I try to get

43:22

Boolean cubes in the States? You can

43:24

only get them in the Mexican section.

43:27

It was weird. Yeah, that was the

43:29

only place. Couldn't find them anywhere else.

43:31

So, and would you finish with the

43:34

sweet rice pudding? And you'd say, no.

43:36

Because that would be more like a

43:38

dish. That would be like a meal.

43:40

Something with coconuts. Or if our fruits,

43:43

if we have any kind of fruits in

43:45

season, we like to caramelize them. We like

43:47

to cook them down in like sugar and

43:49

like vanilla and baking soda. And then you'll

43:52

just have a little bit with your like

43:54

your cafe sito. So we have

43:56

these berries that all through Latin

43:58

America that they're called cetera. They're

44:00

kind of like cherries or

44:03

they're like cherries. Our our

44:05

Caribbean cherries are called serresas.

44:08

Or serresas is cherry in Spanish.

44:10

Yeah, okay. And, um, and you

44:13

take them, but you can cook

44:15

them, you caramelize them, you cook

44:17

them down with sugar. Why the

44:19

baking soda? I've never done that.

44:22

Oh, because the baking soda. Yeah,

44:24

they use it a lot. Yeah.

44:26

How what does it do? I

44:28

wonder, I wonder, I don't know.

44:30

It releases something, I don't know.

44:33

It's like when you're baking, you

44:35

know, like, you use baking sort

44:37

a lot when you're baking, you

44:39

know, you know, so I don't

44:41

know. I think it makes it

44:43

open up the flavor. I just

44:45

wonder whether it's just some chemical

44:47

in it. So then would you

44:49

have that with the yogurt or

44:51

would you just have it on

44:53

its own? So it's kind of like

44:56

a, not a compot, but it's

44:58

just a little blast of. Or

45:00

they'll make like if the guavas,

45:02

guajas are in season, they'll

45:05

make like a jam or like a

45:07

jelly kind of made of guava. And

45:09

you can eat that with like a

45:11

cheese. Oh, nice. But it has a thicker,

45:13

kind of, a thicker, kind of, a

45:15

thicker, a texture, and you just take

45:17

a slice of that, and we call

45:20

it, what's okrema? Okrema Sanjuan, and you

45:22

eat that with like your guava jam.

45:24

Yum. And your coffee is eat, though.

45:26

Isn't it great? That sounds great. But

45:28

usually we don't have our dessert right

45:30

after our meal. You have like your coffee,

45:32

because we drink coffee like six times

45:35

a day. That's probably why you don't

45:37

drink it anymore, baby. You feel due

45:39

to it. I'm done. But like around

45:42

two or whatever, you'll have like

45:44

what you call Mirienda. You call

45:46

like a little snack. And what's

45:48

the, that's the, that's the jam

45:50

with the quesocre mine, all that

45:52

stuff. I love that. That's kind

45:54

of like our afternoon tea, I

45:56

guess. That's how we have been

45:58

Americanized and kind of. where you

46:00

just you've introduced what instant ways

46:02

of cooking so now you have

46:04

the William cubes versus like a

46:07

chicken broth that you made from

46:09

scratch right so we would have soda

46:11

but it was really good and in

46:13

a glass bottle and we always felt

46:15

like grown up kids like drinking soda

46:18

from a glass bottle you know these

46:20

are gluten free chocolate yes are you

46:22

serious they look like brownies yeah they

46:24

look great girls oh my god girls

46:26

what the F mr Do you choose? Oh

46:28

my God. Oh my God. Oh my God.

46:31

You just came out. You heard

46:33

me, right? Girls? Girls. But I'm

46:35

not delicious. They're so good. Money,

46:37

can I take some with me?

46:39

Yes, please. I'm so happy. These

46:42

are wicked, Mom. Do you like

46:44

them? You can do them for

46:46

Passover because they're doing free. But

46:48

it's very sweet. I want to

46:50

know who's going to the Oscars

46:53

with you. Well, it's the whole family

46:55

going because I imagine you moved like

46:57

an amoeba. I'm trying. My mom came

46:59

to the Golden Globes and my sisters

47:02

did too because of Adi and I

47:04

ran this mom because we had lunch

47:06

with them and at one of those

47:08

luncheons, award luncheons and she sat with

47:11

my sisters and she was like, you

47:13

guys have! to go to the globes.

47:15

And then she goes straight to all

47:17

of our publicists. Listen, you gotta get

47:20

her tickets. They have to go to

47:22

the globes. And then my sisters were

47:24

able to go to the globes. I

47:26

love that. Because we never dared it

47:28

asked. We always think it's too much.

47:31

But you know what? Well, why? Oh,

47:33

screw up. So this time I sent

47:35

a list. This baby. Good. And I'm

47:38

like my husband. My husband will be

47:40

my date. Yeah. Because I just. Because

47:42

he's cute. If you ever cheat on

47:44

me, you're dead mate. You know, you

47:47

know, you know, you know, do cycle,

47:49

oh, what's that mean? Do you know,

47:51

matter? Anyway, he loves my top

47:53

to him like that. Oh, I

47:55

just told him, I'm like, I'm

47:57

like, you know how I'm crazy.

48:00

It means cheat on me and you

48:02

did it. Yeah. He'll be tickled by

48:04

this. He'll be like, that's in

48:06

things. So he's gonna be my

48:08

date. But I requested tickets from

48:10

my dad and my mom and

48:12

also for my reps. Like they're

48:14

so, they're the ones that are

48:16

day in and day out on

48:18

this every single day for me

48:20

and so many of me, like

48:22

me. And I just, I want

48:24

to be able to celebrate it

48:26

with them too. Yeah. Are you going to

48:28

do the in and out burger? Stop. No. No.

48:30

I do that every day with my kids. Okay.

48:33

Stop. I think usually to me my favorite thing

48:35

is just chicken tenders and french fries. Yeah. Room

48:37

service because every hotel can master that. And it's

48:39

always good. I didn't. It's chicken tenders. When in

48:41

doubt, if you kind of go on on there,

48:44

oh man, chicken tenders. They won't. They won't. They're

48:46

frozen, they deep fry them, they deep fry them,

48:48

unless they make them, unless they make them, unless

48:50

they make them, unless they make them, unless they

48:53

make them, from french and french scraps, unless they

48:55

make them, unless they make them, Noodles. I have

48:57

a bit of session with noodles. I

48:59

love Asian noodles. And specifically

49:01

I want to have Chinese

49:03

Korean noodles. They're the ones

49:05

in that black bean sauce.

49:07

I want you to wear

49:09

a bib. I'll take off

49:11

the dress. You know what?

49:13

I'll eat it naked. Okay.

49:16

Stummy. I think demi usually

49:18

would eat it naked. Yeah.

49:20

13 nominations. Yes. Is 13

49:22

a record or is it?

49:24

No, no, no. 14 is

49:26

a record. Yeah. Oh, okay.

49:28

You're almost there. Yeah. We're right

49:30

there and a film about women

49:32

in Spanish and opera, a tragedy,

49:35

like everything about it just. I

49:37

adored it. Is aligned with me,

49:40

you know, and I loved it.

49:42

It was a wonderful experience to

49:44

be a part of. It was

49:47

a wonderful challenge that I took

49:49

upon myself and I. I feel proud

49:51

of myself. Usually I'm very hard

49:54

on myself, but I feel proud.

49:56

And then just the reception of

49:58

it has been really... positive. I

50:01

thought you were just completely

50:03

phenomenal. Thank you. Yeah I

50:05

adored you in it and

50:07

it was just a wonderful

50:09

part. Thank you. Thank you

50:12

so much for coming. It's

50:14

been such an honour and

50:16

pleasure. Thank you. You are

50:18

heaven on earth. I can't

50:20

wait to see you. Naked

50:22

with noodles. I'll send you

50:24

a picture. I'll send you

50:27

a picture of the dress

50:29

like laid on a

50:31

chair in my leg.

50:33

Having dinner with Oscar.

50:35

I love it. I'll

50:37

send you a picture

50:39

of my husband. Yeah,

50:41

okay. Sure. Out of

50:44

course. She's so done.

50:46

I love her. She's

50:48

great. She was so

50:50

warm. She was a

50:52

top-notch tableman as guess. She's someone

50:54

you'd want to be your best

50:56

friend. I really loved her. I loved

50:59

her stories. I loved how enthusiastic she

51:01

was about food. I love that she's

51:03

just taken a ziplog of the cookies.

51:05

She wanted the tin. They weren't

51:07

bad though, were they fantastic. Yeah

51:10

they were dirty newsies. She's going

51:12

to need them. She's going to

51:14

keep on talking about Amelia Perez

51:16

for another month. Thank you so

51:18

much to Zoe. You can go

51:20

and watch Amelia Perez on Netflix

51:23

now. Or probably see it in

51:25

the cinema maybe still. I don't

51:27

know. I can't wait to see

51:29

what she does next. Me neither.

51:31

She was fantastic. She was great.

51:33

Absolutely wonderful. I've got a cumim

51:36

seed there. Oh. Oh, it's just come

51:38

out. Great. We'll see you next week.

51:40

Thank you so much for listening.