In this fourth installment of our fairytale series, Kristin and Drew unravel the tangled tale of Rapunzel, shedding light on the story's darker origins. Forget the charming Disney rendition; we’re diving into the elements of captivity, manipulation, and identity that permeate the original. So, if you thought hair could only be a princess’s glory, prepare for some shocking revelations. Join us for a hair-raising discussion on this episode of Dinner and Drama with Kristin and Drew

Listen on APPLE Podcast Now: https://apple.co/3n101pd

Be sure to subscribe and hit that check mark in the upper right hand corner

Or on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82Oj

And now on Amazon Music: https://music.amazon.com/podcasts/f7fc88b3-a58e-4baa-90d8-45711a445ae4

And be sure to checkout tonights recipe:

Lebanese Tabbouleh Salad
This traditional Lebanese Tabbouleh recipe is a healthy Mediterranean appetizer made with bulgur, parsley, mint and chopped vegetables. And it’s vegan, but don’t let that stop you.
Makes 6 servings
Prep Time 4minutes

Ingredients
**All herbs and vegetables should be FINELY CHOPPED.
• ⅓ cup extra-virgin olive oil
• 3 tablespoons lemon juice
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup fine #1 bulgur
• 3 bunches fresh curly parsley finely chopped (about 3 cups packed)
• 2 tomatoes chopped
• 2 green onions chopped
• ¼ cup fresh mint leaves chopped

Instructions
o In a large bowl, Whisk the olive oil, lemon juice, salt, and pepper in a large bowl until combined.
o Stir in the bulgur. Let the bulgar sit in the dressing for 30 minutes to soak up the yumminess and become nice and FAT like Kristin..
o In a separate bowl, add the parsley, tomatoes, green onions, and mint .
o When the bulgur is fatfatfatty, and has soaked up most of thelemon-olive oil, fold in the chopped vegetables and combine everything. You can serve it cold or at room temp.
Serve with Pita or eat it straight. Great topping for chicken or fish as well.

PRO-TIP- Wash and dry parsley thoroughly, ideally 2 days prior to making this recipe. Parsley needs to be dry for this recipe.

In this third installment of our fairytale series, hosts Kristin and Drew dive back into the dark and twisted world of classic stories—leaving behind any trace of Bibbity Bobbity Boo. This episode unpacks the unsettling drama, gaslighting, and scare tactics found in the original versions of Sleeping Beauty and Beauty and the Beast. No singing teacups here—just a bunch of tea to be split and the gritty origins that these tales are based on. If, after hearing these, you find yourself longing for dancing cutlery, be our guest and join us on this episode of Dinner and Drama with Kristin and Drew.

Listen on APPLE Podcast Now: https://apple.co/3n101pd

Be sure to subscribe and hit that check mark in the upper right hand corner

Or on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82Oj

And now on Amazon Music: https://music.amazon.com/podcasts/f7fc88b3-a58e-4baa-90d8-45711a445ae4

And be sure to checkout tonights recipe: French Onion Soup


Prep Time: 20 Minutes
Cook Time: 1 Hour 40 Minutes
Total Time: 2 Hours

INGREDIENTS

• 4 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• 3 pounds Vidalia (or sweet) onions (about 5 medium), halved lengthwise and thinly sliced
• ¾ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ¾ teaspoon granulated sugar
• 1 cup dry white wine
• 2 tablespoons all-purpose flour
• 6 cups beef broth
• 1 teaspoon Worcestershire sauce
• ½ teaspoon dried thyme
• 2 bay leaves
• 1 small baguette, cut into ½-in slices
• 1 tablespoon dry sherry
• 8 ounces Gruyère cheese, grated
• ½ cup grated Parmigiano Reggiano

INSTRUCTIONS

1. In a large Dutch oven or soup pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar. Cook, stirring occasionally, until onions are deep golden brown and caramelized, 45 to 55 minutes. Stir more frequently as they brown, scraping the fond from the pan. If the onions brown too quickly, reduce heat or add a bit of water or wine to deglaze.
2. Add the wine and raise the heat to high. Cook, stirring to scrape up any fond, until the liquid has evaporated and the onions are soft and jam-like, about 8 to 10 minutes.
3. Stir in the flour and cook for one minute.
4. Add the broth, Worcestershire sauce, thyme, and bay leaves. Bring to a boil, reduce to a simmer, cover, and cook for 30 minutes.
5. While the soup simmers, preheat the oven to 400°F. Arrange baguette slices on a baking sheet and bake until crisp and golden, about 10 minutes. Set aside.
6. When the soup is done, remove bay leaves and add sherry. Adjust seasoning with Worcestershire sauce or a bit of sugar if needed.
7. Heat broiler and set oven rack 6 inches from the element. Place broiler-safe crocks on a baking sheet, fill with hot soup, and top with baguette slices. Sprinkle with Gruyère and Parmigiano Reggiano. Broil until the cheese is melted and bubbly, 3 to 5 minutes. Let cool slightly before serving.

In this continuation of our fairytale series, Kristin and Drew delve into the darker, more dramatic side of two beloved stories: Little Red Riding Hood (originally known as Little Red Cap) and Hansel and Gretel. In this episode, they explore the popular versions of these tales that we've all grown up with, but also uncover the historic, and sometimes gruesome origins.

Just when you thought it was safe to send your child out into the woods with baked goods, Kristin and Drew remind you that someones gonna die in this bitch. This episode is a must-listen for anyone who loves fairytales with a side of drama!

Listen on APPLE Podcast Now: https://apple.co/3n101pd

Be sure to subscribe and hit that check mark in the upper right hand corner

Or on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82Oj

And now on Amazon Music: https://music.amazon.com/podcasts/f7fc88b3-a58e-4baa-90d8-45711a445ae4

And be sure to checkout tonights recipe: Hansel Crumb Cake & Little Red Cape's Nightcap

Ingredients:
Crumb Topping

• 1 cup packed light or dark brown sugar
• 1/2 cup granulated sugar
• 1 Tablespoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup unsalted butter, melted
• 2 and 1/2 cups all-purpose flour

Cake

• 2 and 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 1 cup full-fat sour cream, at room temperature
• 2 teaspoons pure vanilla extract
• optional: confectioners’ sugar for topping

Instructions:

1. Preheat the oven to 350°F and grease a 9×13-inch baking pan and set aside.
2. Crumb Topping: In a medium bowl combine: granulated and brown sugars, cinnamon. Stir in the melted butter. Using a fork, gently mix in the flour. Do not over-mix, you want large crumbles. Set aside.
3. Cake: Whisk the flour, baking soda, baking powder, and salt together. Set aside. Using a handheld or stand mixer (with a paddle attachment), beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl,
   as needed. Add the eggs, sour cream, and vanilla to the mix. Beat on medium-high speed until combined. Scrape down the sides and bottom of the bowl. With the mixer on low speed, mix in the dry ingredients
   until smooth. Do not over-mix. The batter will be thick and sticky.
4. Spread the batter evenly into the greased baking pan. Top with crumb topping. Press the crumb topping tightly down into the cake using the back of a spoon or a spatula. The topping needs to stick to the cake.
5. Bake for 45-55 minutes. The cake is done when a toothpick inserted in the center comes out clean. If topping starts to brown, cover loosely with foil.
   Remove the cake from the oven and set on a wire rack. Allow to slightly cool for at least 30-45 minutes before cutting. If desired, dust with confectioners’ sugar before slicing and serving.
   
   Little Red Cap’s Nightcap
   In a shaker:
   Gently muddle raspberries and fresh basil

• 2 oz orange flavored vodka
• 1 oz lemon juice
• 3/4 oz simple syrup
• 2-3 dashes of lemon bitters

1. Shake with ice.
   Strain & serve in a chilled cocktail glass.
   Garnish with raspberries and Wolf’s blood, I mean, edible flowers