Book tour bonus with Ina Garten

on the planet, probably one of yours too. Iin a garden seems to iin a garden, to me, seems to signify everything that is good in the world. Her very name just makes you feel better, doesn't it. Her cookbooks are my go to for everything from pants and ella to pasta pesta with peas and pine nuts, which is very alliterative. From her famous coconut cupcakes to her delicious roast chicken, which we'll talk about. She's got her show on the Food Network. Of course, she's developing another show

with guests. Maybe she'll invite me. A Muhlner fingers cross and she's currently working on her cookbook. So please welcome Iina Gardens here. Oh my gosh, I know everyone's so excited you're here. Um. I shouldn't say this, but you're my favorite guests in all the cities, so don't tell anyone secret. So so let's talk about because I think during the pandemic, Iina, you were such a comforting presence for so many people. Before that you were comforting presence,

but you spread such joy. And one of my favorite moments was when you poured a giant cost abow that was what he saw that it was more than the size of our heads. Um, I think we actually have a video you there we go what I would say you no, stay safe, have a very good time, and don't forget the cocktails. Did you drink that whole thing? There's a bottle of vodka in there. Where did that idea come from? Because it cracked me up. It actually

started out as an April Fools thing. And um, when when the pandemic hit in the beginning of March, I said to my assistance, let's go downstairs in the base and clean it out and then we'll have room to store, you know, shelf goods and things like that for the year, because I thought we were going to be in this for a year or two. And there were these huge cocktail glasses martini glasses somebody gave us as a joke,

and I said, oh, let's throw these out. And my assistant said, you never know when you're gonna need them. And I thought, I needs a cocktail glass like this, and you needed that, then you thought so, Then I thought. A month later, it was April one, and I thought, I'll do a little April Fool's joke. But as as you know, as it kind of evolved in my thinking, I thought, nobody needs a joke the second week of the pandemic, so but everybody needs a cocktail. So I

just decided I'm just going to do it straight. And I had enough ingredients to make one of those. That was it. If I'm if I messed up the video, I was in trouble, I had to make a totally different cocktail. Well, it made everybody laugh, and I you know, I love following you on Instagram because you have so much fun, and you know, I think it's given you. I mean, you were already huge and so popular, but it's kind of giving you this whole new presence and such as a place where your fans can see you

on a regular basis. It's amazing what it's done right. It's funny when when the pandemic hit and my friend of mine, who's the head of publicity and um at my publisher, said, you know, you should be the person that people go to if they don't know what to do with the white beans in there in their pantry. And I was like, I can't tell them that. I mean, I don't know that. And I thought about it for a day and I thought, well, let me see if

I can. So I sort of posted a picture of my pantry, which was funny because they were Ramen noodles in there, and everybody went, she has Ramen noodles? Why does she at college? I had bought them. I had no idea what to do with them, but I ended up making raman chicken noodle soup, which was actually great. Wow. So you know, I think we both have because I I love Instagram too, and I and I actually don't live too far away from each other in East Hampton.

And you know, there's something great about being able to talk directly to an audience. I was just completely blown away when I when I said, okay, I'll just try it, and I started posting something every day and people were talking to me, and it was all of a sudden, I felt like I was connected again. It was really incredibly satisfying. Love. I hear the answers which shocked, you know, like what should I do with the white beans? I

just I knew what to do. And there is something really wonderful about the interactivity that you get, you know. I during the pandemic, Yeah, I did a lot of videos about frontline healthcare workers, and you know, I try to post things like when they're these these tragedies and they're these faceless victims, I try to to show human that the humanize it and showed that these were people with with lives and families, and I think that's something

that that people forget when they hear statistics. So I I really like going direct to consumer, as they say, and you probably never get trolls, do you, I mean people who have nasty things to say about me? Yeah? Oh? Never, rarely, I have to say, really I imagine, I mean, who would say something mean to Ainah? I get plenty of them, and I just blocked their asses that's a good play. Definitely. Um So, So I want to talk to Iina because Iina is also writing a memoir, which is so it's

not gonna be like Katie's. I mean, she's in the very beginning stages. But tell me a little bit about it. Well, tell me first how you started. So you just decided to do it. And I have to say, it was so brave of you to really get you know, just decide you're gonna put it all out there. You're going there? Yeah, were there any times when you said to yourself, well, maybe I shouldn't go there? Well? I did. I did

keep some things out, believe it or not. There's like two things in my life that are still private but didn't evolve. Or did you know going in that you were going to do that? Well? I was working on it for three years and I really wanted to write a book that felt like I was sitting down with friends and sharing what it felt like to be in my position in all kinds of situations. And and John said to me, and it's all his fault. If you're not going to be honest, you shouldn't write a book.

And so I really tried to just share myself with people because I didn't want it to be like, uh, you know, I'm great by Katie Curic. I wanted it to be introspective and reflective. And I also did it against the backdrop of pretty dramatic social change when it comes to gender politics, race in this country, you know, gay rights. I witnessed so much, and I wanted to kind of talk about being front and center and having that,

you know, front row seat to history. And then, you know, there are a lot of people who've dealt with loss and grief and I never wanted to write about it right after Jay died, i know, because I felt like

it was private, this was him. But twenty years later, I felt like I could share what I went through because you know, I have so many people d M me me, who have six spouses or who are dealing with a terminal illness themselves, looking for support and guidance, and I thought by sharing my story, maybe I could help them, and you doc, I'm trying but wonderful. Well, it was hard. It was hard to write. And one of the nice things I was going to say, is

is it kind? You know for my daughters. They were so little when Jay died and writing about him when we met and fell in love. Um. You know, it made their father come alive for them. And they both called me after reading the chapters and they were just sobbing, and they said, thank you so much for writing this. It's such a gift to us, so wonderful. But but tell me about tell me about your memoir, because you've actually been traveling to some of the places where you've

lived and grown up, etcetera. I'm working with a friend of mine who's a writer and has written actually two memoirs with people, with Tina Turner and with Oprah, and she's just doing a lot of the research, like going back and finding my high school friends, which has been so amazing to reconnect with the you know, their women that have changed their names twice. I don't know how she found them, but she did, and it's just really wonderful.

So so they remember stories that I don't remember, and they kind of trigger, you know, a memory for me. Um or Um. We went back to my my life in Washington, which was in the seventies, late seventies, and Um, I used to buy old houses and renovate them. So we went to see each one and the last one Um. She just said to me, Okay, we're standing standing in front of the townhouse that I had bought and and I lived in when I moved to West Hampton, and uh,

and she said, imagine yourself on the steps. And I just lost it. And I realized it was a really painful ex parents that had completely forgotten. So actually being there and seeing it with somebody saying imagine yourself there was really powerful. Did you find any of those experiences where you didn't? I mean, how did you? Did you have journals? Did you how did you remember? I don't remember anything. Well, I'm just making it up, guys. So that's why that's why I had to write it. Now.

You know, I'm sixty four, and I thought about calling it while I still remember. You know, I'm a pack rat and so I'm not everything. Hell, you're like John,

he doesn't have a sentimental bone in his body. But I kept all my speeches, I had diaries, I had um you know, of course, and and the Internet is really helpful because I could go back and look at stories I had done in the past, and the archivists that all the networks were really generous and sending me material and you know, I kept, like my, my, my little flash cards from the two thousand and eight election down in my basement, folders from our specials I had

done on the Central Park Jogger. I mean, so I'm just happy I can now clean my basement. Honestly, I can throw those things and what's out. But you know, I think it is a very emotional experience. I think looking back on your life, and you know, you talk about Washington, and one of the one of the really interesting things of many things that I love about Iina, is she actually started as a nuclear policy analyst in the in the Carter White House, right in the form

White House. I mean, I don't know, and I said to Iah, well, what will you tell us what attracted you to nuclear policy? Doesn't sound attractive, It doesn't It doesn't sound very interesting to me. You know, I think when when you know, it was in my twenties, and I think I was writing policy papers that went to the president to make decisions. So it felt, you know, it felt serious, and you know, I mean part of me thought, I can't believe they trust this to year

old But but that's what I was doing. And I like science. I find science really interesting, and so all of the scientific issues were interesting to me. Um. And and the funny way, I think I find cooking science as well. Ya, They're really related. So you just except for one you end up with nuclear energy and the other one you end up with coconut cupcakes. I'll go for the coconut cut too. Well. So how did you

make the transition? So you're you're doing this wonky job in Washington, d c. Thinking there's got to be something more fun than this, right, and it's just not floating your boat, and you decide that we'll tell us about the how you got from nuclear policy to the barefoot contessa. Um. I was sitting in my office one day, thinking I've got to do something else, and I was reading the news, the New York Times, which I should probably should have

been working, but I was reading the Times. And there used to be this thing called the Business Opportunity section in the Times that had like cleaners, dry cleaners, and like dell ease and head shops for sale. And there was a little specialty food store in a place I've never heard, I've really never been in the Hampton's And I just thought, oh, that sounds interesting, And I went home that night and I said to Jeffrey, you know, I really need to do something else. And he gave

me the best advice. He said, do what you love. If you love it, you really good at it. And I said, you know, funny, you should mention it. I've seen this little it was a tiny little ad and um and he said, and he said, let's go look at it. And I think, now in retrospect, I think he was just humoring me. So the next day we drove up to West Hampton and I saw this four square foot store, just like the size of this carpet, and they were baking chocolate chip cookies. And I thought,

this is where I want to be. And I just made her a very low offer, thinking, you know, she'll come back, will negotiate, of time to think about it. And we drove back to Washington and the next day she called me on the phone and said, thank you very much. I accept your offer. And I went, oh, Ship, now I have to do it. It wasn't supposed to

work that way. When we come back, the dish that almost broke Ina and the meal she'll never forget, I mean, Ainah and Jeffrey, let's let's talk about Ina and Jeffrey Shaoy, I mean years. I mean it's like such a great love story. And I was so moved when when you were talking to me about Jeffrey, because he has given you so much, and he really gave you the power to believe in yourself. You know your your parents were

not as not supportive. They weren't supportive, and you know, writing this book for me, I so was so grateful for my mom and dad because I was always very very close and they were you know, my friend Wendy knew my parents well and they just gave me such an unconditional love and support. But you came from parents who were kind of withholding to say the least, there

were anything but supportive. They really thought I'd never amount to anything, which is amazing and um, but you know, in the end, you and I've talked about this, we only need one person to really believe in us. And it could be a teacher, it could be a parent, it could be a spouse, just one person who just believes in you. And for me, that was Jeffrey, and my whole life turned around. And what was it that he gave you that that made you could do anything? Anything?

I wanted to do and he would. He would put, I mean when I bought the store, it was twenty knowledge, which was I mean, if we had a thousand dollars to our name, that was a lot. You know. We got a loan for the rest of the money, so we put in more money than we had, and he was just like, just go do it. And uh, I think that's that kind of unconditional support is really extraordinary. You know, he's become sort of a little bit of a rock star too. I'm much more popular than I am.

What does he think when people make such a fuss over him? Look at that? That is the cutest picture. I think he likes when people make a fuss over me more than himself. Really does he feel uncomfortable with all the int Come on, he gets a kick out of it, doesn't he. He likes when people say, I like what your wife does. That's really sweet. That's nice. And you know you mentioned one person, and I know I mentioned this earlier, but I just have to tell

you all, especially because I'm here in Atlanta. Don Farmer, who is Justin's dad who passed away this year, was so so supportive me. Of course my parents were as well. My dad was a big supporter, and he was a journalist and thought I could write. And I was a big procrastinator, so he thought I'd be good under deadline because I never did my homework until I was waiting for the School of Us in the morning. But but on Farmer, you know, he he gave me an opportunity.

He worked with me, he nurtured me. And I tell the story in my book. I walked into a meeting at CNN. It was full of male executives and one young woman who was doing the promos. And the number two guy at CNN said, well, that's not like Katie. She's successful because of her intelligence, hard work and breast size.

And this was when I was twenty six years old, and I was so taken aback and I came back to Chris and Donn they were a husband wife anchor team, and I said to them, this just happened to me. I don't know what to what to do. And he put a piece of typewriter in his IBM S electric Google at you young people, and we wrote a memo to the guy at the time aid no relation to Ted Turner and basically, um, you know said what you did was totally inappropriate. I would like you to apologize

to me immediately. And Ed Turner called and he was just, you know, beside himself apologizing, And as I write in the book, I loved having his nuts and advice. Um is that wrong anyway? But but don really I think in a way he slept the tone for me for the rest of my career that I didn't have to put up with that kind of guff. And you're right about one person kind of just being your champion, just being your champion. You can do what you can do anything. Yeah,

And meanwhile, you've taken so many risks. And I think that's something you and I have in common. Because you left the White House. You then um, you know, bought The Barefoot Contessa. Then you sold that to two of your employees. Then you decided I'm going to write start writing cookbooks. No, I decided I would write a cookbook while I figured out what to do with myself. Oh, that's just a transitional project. Well it worked out pretty worked out, really well. But but I don't know, you

weren't earnous about writing a cookbook. I didn't think I knew anything about writing a cookbook. And now you're on your team. Yeah, it's great. I mean, I think my my philosophy of life is that you have to jump in the pond. You can stand on the side of the pond forever talking about what the pond is going to feel like, but you have to get in. You just have to jump in. And when I found out when I was writing cookbooks, it was really fun. I love the team of people that did the photographs. I

loved um designing the books. I loved testing the recipes over and over to make sure they're really good. I loved every part of that process. I love making sure the binding was right so that the book stayed flat when you um when you opened it, you don't want the pages to go up. I mean every detail of that book. As an I wanted it to be beautiful object as a gift, but also really accessible if you wanted to use it as a cookbook. And I know when you come up with recipes, Aina, you have to

you're very very exacting, aren't you. You have to. Really, she's very controlling, actually controlling. That's why we get along so well. But you you have to kind of have a real plan and play right, take us with you know, kind of tell us how you develop a recipe, because I'm fascinated by that. Well, first I have to have an idea of exactly what I want the recipe to be. So I'll take an early one like pan fried onion dip.

I remembered Lipton's onion soup mix, and I thought, I'm sure I can make something that's better with real ingredients. And then I would just start cooking. I would just start making sautet onions slowly caramelized and then add ingredients until I reach exactly what I have in my head the flavor, the texture, the heat, the whatever it is and um. And then once I've I've done that, I've written it down, I give it to at least one other person, often two or three and watch them make it.

And I find out what somebody with a printed page does with that, with that recipe, and I learned so much. You know, somebody's like chopping onions and they'll go and go, just stop. I want to know what your question was, so I can answer it in the margin. So somebody knowing you know, has the same question you have, they'll um, They'll just see the answer. There is there anything that you just have not been able to master right. I think I remember you telling me it wasn't a Boston

Cream Boston Cream Pie. I've probably worked on that for six years. It's like it was like crazy I would make it. It's it's complicated because it's the cake, the pastry cream and the chocolate glaze have to be perfectly layered, and the textures have to work together. So if the chocolate is too strong it overpowers the pastry cream, or the cake is too boring, it doesn't stand up to it. It's there's there's kind of a layering. And I had

it almost right. And I had a um actually an interview with Christina Tosie, who's the woman who wants Milk Bar, and I said she she asked me the same question. I said, I'm really close with Boston Cream Pie, but the cakes a little dry. And she said, why don't you try a soak, which is an orange juice, orange zest and sugar syrup that you brush on the cake and that kind of trickles down. It just flavors the

cake and it keep it moist. I went home that I hadn't made it, and it was like bingo, that was exactly what I was looking for, and I think it's in. It's in comfort food, modern comfort food. And let's talk about your your famous chicken, because your roast chicken. I make that all the time and it's been renamed engagement chicken. And the genesis of the engagement chicken is funny because I was at a party and is there

a picture of engagement with the chicken? Yeah. I was at a party and there were the young women from Glamor magazine who came over to me and said, oh, we love your roast chicken recipe. We actually call it engagement chicken. And I said why and they said, because every time a young woman in the office makes it for their boyfriend, they're engaged within twenty four hours. That's a powerful chicken, right. I was like, what do you would in that bird? Like love potion number nine? What

is it? And I think recently Emily Blunt didn't she say? She told Ruth Rogers at um at River Cafe on a podcast that she made it for John Krasinski and he asked her to marry a register after works and wait, and there was somebody else reasoning, oh, yeah, Megan Marco, there you go. That's incredible, that's magical. What are someone like that? Do you think are the most important skills that you need to to learn in the kitchen? Um? You know, I don't think you need to be a

restaurant chef. I think you need to know how to make four things really well and just make them over and over and and really kind of get comfortable and they don't have to be complicated. If you can make a roast chicken, you can make roast turkey, just takes a little longer. Um, you can make um, I mean you can really. If you make roast broccolini, you can make roast squash. Roasting vegetables is really easy. And you and I were talking about how some tomatoes, yea simple

food is sort of the best. And I've been cooking. I cooked a little more during the pandemic. My daughter carries vegan and she was cooking all sorts of recipes. And you know, I have a garden, and in the summer, if you have farm stands and you have this, there's nothing like going out to have this really simple and like taking one of those what I think to the yellow ones. I have them do and and they're just warm and delicious. They're like candy and that's why I

love cooking in the summer. Is that your favorite season for cooking. I'm like cooking all the time. In the winter, I like stews and you know, like red one gray short ribs and things like that. But in the summer, you know, when it's the farm stands have corn and it's delicious, just cut it off the cob and sauntet and butter, it's like you're done. Yeah, it's just really good. And now you've got your your show, and I'm excited

about this new show you're working on. I know for Discovery it's called be My Guest and tell everyone about it because I know you've shot four episodes four episodes. Haven't seen it yet, so I'm hoping it's good. I'm sure it'll be good. Um. And each each episode, I invite somebody that I want to talk to, and so I invited Willie Guys too is with but Today's show MSNBC, and uh Sunday to Sunday Today is Sunday Today. Um.

So my first guest was like a great interviewer. So I was really nervous, like you were doing the interviews, doing the interviews, and it would happened over the pandemic is usually people were interviewing me, but people started asking me to interview them, and I was like, I'm not a journalist. I was really surprised, like like m John Grisham, I mean people not even in the food field, Stanley Tucci, you, um, And I just thought this is so interesting. Maybe I'll

just kind of follow that stream. And really it's really the art of conversation and you do it around cooking, and this is the best job in the world. You can ask somebody that you think is really interesting to come over for the day and have a good time with them. I mean, that's what you do. It'sous and you're really good at it. And you had Julians and my friends Rob Marshall and John DeLuca, who are the producer and director of major movies like Chicago and Mary

Poppins Returns and just wonderful movies. And then in French and there's a woman whose name I don't know how many people know her. Her name is Aaron French. She's the owner of a restaurant in Main called Lost Lost Kitchen. Does anybody know her? Yeah, she just wrote in the last year about really her harrowing uh, sort of brings straordinary, extraordinary journey to the hardest restaurant in America to get into.

In order to get into this restaurant in Maine, it's in the middle of nowhere town of seven hundred nineteen people, they count exactly how many people aren't down. Um, you have to send in a postcard by April one, and by lottery they pick out every single reservation for the entire season on April one. And people try for years to get into this restaurant. I actually haven't gotten in yet. Yeah, I think somehow something tells me. But she's really able

to get extraordinary, extraordinary woman. Yeah, and there's a she has a areas I'm discovery now, which is wonderful called Moss Kitchen. Someone's in the kitchen with Dina, and I guess that's me get it. Only people of a certain age, probably anyway more with einor Garten. Right after this, I was interested in your views on aging because I'll be jam child and and you know, I think, especially women, we still have so much to offer and still have

so much energy. And how are you feeling about getting a little the maturing process a little creekier, but the brain is still working just fine. Um, you know, I think you can spend a lot of time worrying about it. It's just not worth it because it's gonna happen anyway, I think, Um, I mean, I think the key is really staying engaged and doing things that you love doing and just um, I mean, I just I hope they drag me up by my feet. I'm getting curious and interested.

And you know what's great about you and I hope that I have some of this too, is that we're always looking for new challenges at the same time really kind of appreciating staying in the moment and being present or whatever. And I'm worry about the future. Just doing just so we do. You and I do the same thing we do, we do really well, and the next thing just it shows up. You describe something about like

being on a in a stream. A friend of mine who's a therapist, said that, Um, we're all in a stream, and we're swimming in a stream. And if you keep hitting against the river banks, you're in the wrong stream. But if the stream is carrying you along, then you're in the right stream. But you also have to relax enough to let the stream get in the pond in order to get in the stream. You can't. You can't do it from the river bank in the stream. Lots of water analogies here. Okay, so I have a couple

of questions. Um, oh, what was your biggest cooking disaster? Me cooking disaster? I think once, when Jeffrey and I were first married, I made something with ground beef and corn that was awful. Really, that sounds it was awful like Hamburger helpers. I think it probably tasted like Hamburger helper. What was What's Jeffrey's favorite dish? Probably roast chicken. Really, I would say that the last thing that I made, whatever I've made for him. He goes, it's the best

thing you've ever made. I mean, is that a good husband or one? We all need a Jeffrey in our lives. Okay, so here's some rapid fire questions for me as well. All right, Aina, what's your favorite junk food? Come on, favorite chunk food? I don't know as ice cream junk food? No? No, do you like any kind of like? I don't? Don't you don't? Really? Right? Well, I'm sorry, that's all right. I like that. Oh ships in that category? I like what foods do you absolutely hate? Oh? I know the

answer to this, Cilantro. No. I love Cilantro. Okay, what would be your last meal if you had to pick it? You know? I had somebody made a meal for me in Paris that was incredible. My favorite thing in the world is Chateo we Kim so turn, which is like a sweet dessert wine. And she served every single course with Chateo we Kim, which sounds crazy like you wouldn't drink a sweet dessert wine for a main course. But she served fog raw with Chateo we Kim, which goes

together really well. And then she made lobster with grapefruit with a little cheto we kim with sturn, which just delicious, and an apple tart. That was my favorite meal ever. Really, it was just the simplicity of it, and that every course was served with sweet dessert one was just in so luxurious. Okay, that's a good one. Um. I was going to say what food I hated is is that I would never eats just what shad row? Oh God, do you like that? Don't? I don't like odd things.

Mike Typeles used to love shad row and it is so nasty. Okay? What sweetbreads is mine? Yeah? What what is your favorite spice or ingredient? My favorite vanilla vanilla andanilla. And make my own vanilla by putting vanilla beans in vodka and let them sit for like six months. I have a jar that's been going for like thirty five years. Yeah, actually maybe forty. Now do you take a little nip every No, then don't drink it? Okay, I know you're swifty.

What's your favorite Taylor Swift song? Shake it off? Okay? What's your go to cocktail other than a giant Cosmo? Um? Whiskey sour whiskey? Okay and um. I already asked what Jeffrey's favorite dish was, So now you've got some questions. On the way down, Katie and I realized we'd both had pop quizzes, So she's now on the hot seat. What's the movie you've seen the most? Um? Love? Actually, that's great that I watched it every Christmas. That's a

good one. What food makes you happy? Cupcakes? Cupcakes? Oh good, I know what to make you. What's the best job you've ever had? Probably the Today Show? And I think I know what the worst job you've ever had is Yeah, the best president you ever got, the best president I ever got. Oh gosh, I thought, I don't know, Wendy, do you have any ideas at a lot of people chose to something that's from their childhood. Oh, I know. My grandmother, my nana, who she was from Omaha but

originally from alex City, Alabama, married an architect. My grandfather lived in Omaha with Buddy, my uncle um My. My grandmother um has the most had the most beautiful collection of purses that she bought in Paris, and my mom had them all wrapped in tissue paper in a drawer in my sister Emily's room, and my mom gave me one of those purses. And then when my mom passed away, my sister Kiki and I divided up the purses. So I have these just beautiful vintage bags from Paris that

my daughters cannot wait to get their hands on. That's right. I think that's my favorite gift. And my last question is from a very famous interviewer, James Lifton, if heaven, If heaven exists, what would you like to hear God say when you arrive welcome. I just want to know what your room looks like as long as he says there's no room, as long as he doesn't say there's more, she doesn't say there's no room, I'll be happy. I mean, this was so thanks so much for doing so wonderful.

Thank you so hard, Thanks so much to the one and only Ina Garten. Her upcoming news show is called Be My Guest. It will air sometime in two and you'll be able to find it on Discovery Plus and the Food Network channel. Word on the Street is there might also be a companion podcast, so keep an ear out for that. Next Question with Katie Kurik is a production of I Heart Media and Katie Kurk Media. The executive producers Army Katie Kuric, and Courtney Litz. The supervising

producer is Lauren Hansen. Associate producers Derek Clemens and Adriana Fasio. The show is edited and mixed by Derrick Clements. For more information about today's episode, or to sign up for my morning newsletter, wake Up Call, go to Katie Courrek dot com. You can also find me at Katie Curic on Instagram and all my social media channel else. For more podcasts from I Heart Radio, visit the I heart radio, app, Apple podcast, or wherever you listen to your favorite shows. H