This week, Sunday Family Dinner welcomes our first-ever guest at the table — Perez! The episode kicks off with plenty of laughs, including a haunting recap of the family’s ill-fated “healthy eating week” (boiled chicken, zero joy), plus the story of that one vacation where Matthew got way too drunk and decided to imitate a hotel fountain. Dramatically. Repeatedly.

Then we dive into one of the most chaotic family debates yet:
If you’re… getting intimate… and a family text or call comes in — do you answer it?
Let’s just say the opinions range from “absolutely not” to “it depends who’s calling” to “uh, is this a trick question?”

To top it off, Matthew gives us a moment where he sounds suspiciously like a flat-earther because gravity suddenly makes zero sense to him — and the family does not let it slide.

In the heart of the episode, Perez bravely shares his story about navigating CPS involvement, homelessness, and rebuilding his life. The conversation is honest, emotional, and incredibly grounding, balanced with the warmth, humor, and support that make these family dinners feel like home.

It’s messy, heartfelt, hilarious, and one of our most meaningful episodes yet.

💬 Join our Facebook group and jump in:
Do you answer family texts mid-romp? Did the boiled-chicken diet sound like punishment? And what resonated with Perez’s story?

And of course, we wrap with the eternal question:
“Who’s doing the dishes?”
…Perez. Obviously.

This week, the family heads out to support Matthew at his work event… and somehow ends up working the event. Let’s just say someone (👀 Tony) couldn’t be trusted alone with the chicken, and the stories only get more chaotic from there.

We also dive into the topic of layoffs — and specifically how not to handle them — plus a little political chit-chat because when do we not go there? Matthew shares a health update that leaves us a bit shaken (especially since his friends knew before the family!), and we’ve got a wild twist on our Día de los Muertos ofrenda that even we can’t believe actually happened.

It’s one of those episodes that hits the full range: funny, messy, heartfelt, and a whole lot of family realness.

Pull up a chair — you’re not going to want to miss this one.

The family’s serving up a full plate of Thanksgiving memories this week—complete with gravity-defying gravy, mystery utensils (was it a knife… or a fork?), and a reminder that no holiday is complete without a little chaos.

In our AITA story, we weigh in on holiday work coverage—and let’s just say opinions are strong. Then things take a turn when Anthony dives into 3i, ATLAS, and extraterrestrials (because nothing says Thanksgiving like a little conspiracy theory talk). The family teases a new trip on the horizon—can we say Vegas?

We also wade into the great “Doctor vs. Doctorate” debate—are they all “Doctor,” or not so fast? And finally, we dip our toes back into politics… which, of course, sends Anthony’s blood pressure soaring and Matthew grinning ear to ear.

Pull up a chair, grab some leftover pie, and join the laughter, debates, and the kind of family chaos that can only happen around our table.

Mom’s been cooped up too long — but don’t worry, she finally got out of the house and reconnected with an old family friend (and she’s got stories). Then she and Anthony hit a party where Mom’s fuzzy sweater made… a lasting impression — mostly all over the guests.

This week, the family digs into love languages — how we give and receive love. Some of us came prepared, and some (looking at you, Matthew) decided to just wing it, sending Anthony’s blood pressure through the roof. We dip a toe into religion talk (promise, it’s light), then debate the recent tear-down of the East Wing at the White House — and surprise, everyone’s got an opinion, even Tony.

And finally, there’s a new Netflix obsession: Boots. Matt’shooked… though it’s unclear if it’s because of the plot or the abs on screen.

🥘 Sunday Family Dinner Pot Roast

Perfect for cozy nights, leftovers, and pretending you’re living in a Hallmark holiday movie.

Pot Roast & Veggies

• 2 Tbsp vegetable oil

• 2 Tbsp olive oil

• 2 Tbsp butter

• 3–5 carrots, peeled & cut

• 3–5 celery stalks, cut

• Small bag of red potatoes, halved (peeled or unpeeled)

• ½ cup mushrooms, sliced

• ½ yellow onion, chopped

• 3–6 garlic cloves (plus extra slivers for the roast)

• Chicken & onion bouillon base

• 2 Tbsp Kitchen Bouquet

Seasoning Mix
(Combine in a small bowl)

• ½ Tbsp each: salt, pepper, rosemary, marjoram, thyme, oregano, onion powder

• ½ Tbsp Kinders All Purpose

• ½ Tbsp Kinders Prime Steak (black garlic & truffle)

• ½ Tbsp Kinders Buttery Herb

(Seasonings can be adjusted to taste—no judgment here.)

1️⃣ Prep your veggies
Wash, peel, and cut all vegetables. Set aside.

2️⃣ Season the roast
Use a knife to poke holes throughout the roast. Insert slivers of garlic deep into the meat. Rub Kitchen Bouquet and half of the seasoning mix all over the roast.

3️⃣ Sear
Add vegetable oil to a roasting pan and sear the roast on all sides. Remove and set aside.

4️⃣ Build the flavor base
In the same pan, melt butter. Add onions and mushrooms and sauté until softened. Stir in the remaining minced garlic and the bouillon base. Push everything to one side of the pan.

5️⃣ Rack it & stack it
Add a roasting rack to the pan. Place the roast on the rack and spoon the onion/mushroom/garlic mixture over the top.

6️⃣ Season the veggies
Toss all vegetables with olive oil and the remaining seasoning. Add veggies on top of and around the roast.

7️⃣ Add liquid
Pour water into the bottom of the pan until it’s about 1 inch deep.

8️⃣ Slow bake
Cover and cook low and slow at 300°F for about 4 hours, or until fork tender and around 195–205°F internal temp. Cooking time varies based on roast size.

9️⃣ Rest & serve
Let it rest a few minutes, then shred or slice. Serve with veggies and pan juices.

Perfect for family dinners, meal prep, or that one neighbor who always “just happened to be driving by when you’re cooking.”

❤️ Enjoy!

It’s Matthew’s birthday week — and somehow that turned into birthday week-ish-plus-bonus-days. Let’s just say the celebrations got… extended, and there may or may not have been a recurring theme (we’ll let you guess). The family even got to meet a few listeners during the festivities — and yes, we’ve got shout-outs and call-outs to share!

Between the laughs, we take a thoughtful turn discussing medical-assisted suicide — what we each knew, what surprised us, and what we learned from one another. Then things lighten up again as we dive into fashion faux pas: do your undergarments REALLY need to match?

We also share some fun facts about the brain — spoiler: it’s even wilder than you think — and wrap up with a little celebration of Diwali, its meaning, and how it’s honored around the world.

It’s a mix of reflection, laughter, and family chaos — basically, another night at our table.

This week, the family dives into meeting etiquette—because apparently some folks still need a reminder that “this could’ve been an email.” Dad’s dreams of a mystery inheritance come crashing down, Matthew discovers his first gray hair (and loses it just as fast), and Mom admits she’s not a natural blonde—scandalous! We get reflective about the first time people started turning to us for leadership, but of course things take a turn when a hand sanitizer story goes completely off the rails. And in this week’s “Dumb and Busted,” there’s a hairy baby twist… and spoiler alert—it isn’t Kelly.

And because every good family discussion ends around the dinner table, this week we’re sharing Mom’s recipe for what we’re having for dinner: her stuffed chicken pinwheels.

Mom’s Stuffed Chicken Pinwheels

Ingredients
4–6 boneless, skinless chicken breasts
1 Tbsp olive oil
½ cube butter
1 pkg stuffing
1 carrot & celery
¼ cup chopped pecans
½ cup dried cranberries
½ yellow onion
3 garlic cloves
Chicken broth
½ peeled apple
1 tsp each: sage, poultry seasoning, garlic powder, onion powder, and thyme

Directions
Peel and dice all ingredients and set aside. Measure all spices and add to a small bowl. Put one package of stuffing in a bowl and add diced ingredients. Melt butter, sauté onion and garlic, and add to the bowl with cranberries and pecans. Add chicken broth for your desired consistency, then mix in ½ of the spices.

Place each chicken breast in a bag and pound out thin. Lay on a baking pan, season with the remaining spice mix, and spoon some stuffing onto one end of each breast with a sliver of butter. Roll tightly, placing seam side down. Brush the tops with olive oil and bake at 400°F for 25 minutes, or until the internal temperature reaches 165°F. Slice into pinwheels and serve with or without a glaze of your choice drizzled on top.

Enjoy!

This week’s dinner table gets a little wild! The family kicks things off debating whether to bring back “Peaks & Valleys” (or “Roses & Thorns,” depending who you ask) and sharing a hilarious story about Mom and Dad being recognized by their voices while out shopping. Meanwhile, Matty’s accidental guerrilla marketing moment at work proves the podcast is spreading faster than expected.

Mid-meal, the conversation takes a hard left—from innocent chatter to unexpectedly personal confessions about dating red flags, awkward requests, and the fine line between open-minded and “absolutely not.” Between laughter and disbelief, the family manages to keep it real, reminding listeners that no topic is truly off-limits around this table.

The episode wraps with baked ziti, garlic bread, and another round of family banter before everyone signs off with full bellies and sore cheeks from laughing. From being recognized in public to oversharing at dinner, Episode 30 is a blend of chaos, comedy, and honesty that only this family can deliver.

🍝 As promised, here’s Mom’s recipe for her famous Baked Ziti!

Ingredients

• 1 box Ziti pasta

• 2 cups Mozzarella cheese

• ½ cup Parmesan cheese

• 1 small container Ricotta cheese

• ½ cup Heavy cream

• ¼ cup Finely chopped basil

• 4 cups Pasta sauce

• 1 Tbsp each Oregano, Onion & Garlic powder

• Salt & pepper to taste

⏱️ Prep Time: < 30 min  🕒 Total Time: 1 hour

Directions

1. Cook ziti in salted boiling water. Drain and keep in pot.

2. Add a few scoops of sauce, ricotta, basil, and spices to the warm ziti and mix well.

3. In a separate pot, warm pasta sauce and stir in fresh basil, heavy cream, ½ cup mozzarella, and ¼ cup Parmesan cheese. Melt and mix well over low heat.

4. In a casserole dish, spread a scoop of sauce on the bottom. Layer sauce, pasta, and cheese—repeating until all ingredients are used.

5. Finish with sauce, cheese, and remaining basil on top. Cover loosely with foil and bake at 350°F for 45 minutes.

6. Uncover and broil briefly to brown the top—watch closely, it browns fast!

7. Serve hot and enjoy every cheesy bite.

Matthew and Kelly are back from vacation and let’s just say airport security left Kelly needing… a “break” after (kidding — kind of). Anthony plays host for a chaotic round of The Newlywed Game with mixed results — turns out some of shouldn’t be the host! The family dives into the question: should you keep photos of your exes, or hit delete and move on? Opinions vary (because of course they do) — and Mom adds a thoughtful perspective she once got from a mentor that might just change how you think about it.

Then things get competitive as everyone tries to prove who knows Matty best — and the scoring definitely stirs some feelings. Oh, and Matthew reveals his all-time favorite movie… one no one has ever heard him mention before.

💬 Join the conversation in our Facebook group and tell us — keep the ex pics or toss ’ em?

Mom's Tuna Noodle Casserole Recipe!

Ingredients

• 1 box macaroni noodles

• 6 small cans of tuna, rinsed and drained

• ¾ cup mayonnaise

• 1 cup chopped celery

• ½ cup chopped onion and green pepper

• 2 Tbsp butter

• 1 Tbsp olive oil

• 1 small jar pimientos

• 1 tsp each: salt, lemon pepper, garlic powder, and onion powder

• 2 cans cream of chicken soup

• 1 cup milk

• ½ block cubed Velveeta cheese

• 1 small sleeve Ritz “Herb” crackers, crushed

⏱️ Prep Time: <30 min
🍽️ Total Time: 1 hour

Directions
Dice vegetables and sauté in butter and olive oil. Once soft, add pimientos and mix well. Add soup and half the milk, stirring on low heat. Then add cubed Velveeta and stir until melted; remove from heat.

In another pot, cook the pasta and drain. Add rinsed tuna, mayonnaise, seasonings, and the remaining milk, mixing well. Spread the pasta mixture evenly in a casserole dish, then pour and fold in the cheese sauce. Top with crushed herb crackers.

Bake at 350°F for 30 minutes, then broil briefly to brown the top (watch closely — it browns fast!).

Enjoy! 💛