["A Beautiful Day" by James King & Anders Lewén playing]
♪ I say hello to the world outside ♪
♪ I say hello to something new ♪
This is the antique shop I really like. We might pop over here at some point soon.
This is my farmer's market stand. Where I got my apricots yesterday.
The little things that matter.
♪ It's a beautiful day ♪
♪ Oh, yes it is, right now ♪
The girls are coming for lunch.
Abbie and Kelly, we've been friends for a long time,
and we've all been there for each other through a lot.
They both like to eat light and healthy.
So I think a beautiful fish, but we'll salt-bake it.
Start with some crudités,
have some nice fresh greens or veggies, a salad.
Kelly's a great cook.
Abbie has other strengths.
♪ Such a beautiful day ♪
♪ This morning you should catch a piece ♪
I love a flower mart.
So today, we're going to pop over to this one close to my house.
It's a great flower mart. It's chilly in there.
So I have my coat all ready,
and we'll hopefully find some beautiful blooms
to put on the table for our ladies' lunch.
[pleasant music playing]
These are pretty.
Morning.
[vendor] Good morning.
[Meghan] Woo!
It's like being in an ice chamber.
First thing I do is see what color I gravitate to,
and then everything goes from there.
I kind of think about it like an outfit.
And once you pick the base look,
you have to accessorize in a way that makes sense and matches.
[pleasant music continues]
What story are you going to tell?
These peonies, for example.
Then this would make sense in that story, and that would make sense together.
It's just a lot of pink.
Though Lili would love that.
We're doing lunch with the ladies, and they don't live in Montecito.
They don't live in my neck of the woods.
So it should feel breezy and like a Nancy Meyers movie.
And there's a little bit of pressure because Abbie is very good with flowers.
She has a floral company.
Look at how beautiful these are. What is this?
- Hi, Jose. - Hi! It's so nice to see you.
Surprise!
- I love these branches. What are these? - Those are dogwood.
- Gosh, they're great. - They're amazing.
A discovery.
This looks like a budded eucalyptus.
It's just looking too bridal.
So I think we have to introduce some color.
♪ Your love brought it ♪
These sweet peas are amazing. They're so pretty.
Ah-ha!
See, now we're getting into a better world.
That's great!
So then, we don't need these roses.
That's a great story.
If it makes you feel happy, then it's perfect.
That's all it really comes down to.
And if you can be decisive in a very cold room, also helpful. [chuckles]
- All right, shall we? - Awesome.
Fantastic.
Woo-hoo!
Okay, I have so many goodies.
All right, let's see what we have.
♪ If I got the strength to carry on… ♪
- The intention was one arrangement. - [Jose laughing] Yes.
- We might have a busy floral day today. - I love that.
- [Jose] All righty, we're all set. - Jose, thank you. Nice to see you.
- Great seeing you. - See you soon. Sorry, my hands are cold.
- Do you need help with that? - No, no, I'm good. Thank you.
- Thank you. - See you later.
[pleasant music continues]
[music fades]
[cheerful R&B music playing]
[Meghan] Come here.
Okay, come on. Let's make some flowers.
I can put something together for our lunch table
that I think they'll love.
Simple pleasures. Here we go.
So just as with cooking, I'll always have, like, a garbage vessel.
Everything stays organized.
Clean as you go.
Lili has made a song out of it.
♪ Clean as you go! ♪
♪ Clean, clean, clean, clean ♪
♪ Clean as you go! ♪
Once you figure out a little bit of a system,
it is not hard and anyone can do this at home.
[birds chirping]
I always like to use something footed.
I just think it presents more beautifully.
This is a floral cage. You need something like this to sit in the middle.
It's gonna anchor the flowers, so just as an example,
the stems are going to sit in this.
So if you go all the way to the side, you want it to flop over.
It's gonna be angled there, and it will be steady.
Um, alternatively,
you could use something like this.
You can immediately anchor them in,
and everything stays there and builds around it.
[pleasant music playing]
So green's gonna go first, and you'll start to fill in the flowers.
So, I like to put things in at an angle.
What we're gonna try to do here is have it sort of flop out to the side.
So you're building more of a horizontal shape than anything else.
Guy's just always there.
He's my shadow. [chuckles]
And he's been with me for a very, very, very long time.
Guy's been with me since I lived in Toronto.
He was found in the woods in Kentucky,
and he's since moved with me to the UK, back to Canada, to California.
So yeah, Guy has a lot of stories to tell.
[snips]
[Meghan] I learned a lot of this when I was pregnant with my son, Archie.
My girlfriends threw a baby shower for me,
and one of the things we did was learn flower arranging.
Let's start filling it out.
I started to find this really calming and really meditative.
And so when I have a little bit of time at the end of the day,
I do this, have a glass of wine and just enjoy it.
I also do this typically with a lot of music.
[Michael] What track would be playing right now?
Depends. I listen to a lot of '70s soft rock,
and a lot of yacht rock, and a lot of soul.
And then also French dinner party music.
[French party music playing]
I used to very carefully clip each thorn.
You have really good shearing gloves with the leather,
you don't actually have to do it. It saves you time.
You're just gonna use your gloves, and it will literally
just take all of them off without cutting you.
When you cut or trim roses, any flower really,
you wanna cut at a diagonal.
That will allow more water to go straight up to the base
and also part of why I'm taking off some of these leaves,
If we have the filler, we don't need them.
You don't want the water to go straight to those leaves.
You want it to get up to your bloom.
I wouldn't put it in a clear vase
purely because I don't know who has time to change the water on flowers every day.
And there will come a day where you walk by,
and it just doesn't look so clean and beautiful and clear.
So to avoid that,
you kind of hide what's happening in there to a certain extent.
[gentle music playing]
We're keeping our most delicate ones to the side.
Those will go in last.
I think what's really important is,
even if you're gonna do only two different variations of flowers,
pick two that have similar tones, but different shapes.
So if you just did roses and something like this, you're fine.
You don't have to have everything in here like we've done today.
So you don't have to make something grand, uh, but it can still be just as special.
So let's get into the softer things.
Oh, yeah.
So these opened too much. I'm gonna pull that out.
I don't like all that yellow right there.
Bringing the outside in.
I mean, you could, of course, take all these flowers,
put them in a very beautiful structured vase and just sit them up.
I think there's something really nice about it,
feeling just a little bit more wild.
[pleasant music playing]
I think it's pretty.
Guy, come on!
♪ I'm feeling really lucky ♪
♪ All my chips are in ♪
♪ And I know for sure, I'm going to win ♪
[Meghan] So now that I've had a moment to freshen up,
thinking before the girls come, a couple of things to do.
[pantry door closes loudly]
[Michael] Dramatic.
[Meghan] Okay, let's do ice cubes.
Simple touches that I think will make a nice difference.
So, floral ice cubes, why not?
Really, really easy.
It's one of those things that,
it's a surprise and delight moment for people when they get their glass.
These are just little edible flowers.
You could grow them in your windowsill. I grow them in the garden.
The one thing you need to know, though, when doing these…
I've made this mistake.
…do not just use tap water.
[chuckling] There's a reason,
and the reason is, you use distilled water, you're fine.
If you boil the water first, you're also fine.
But otherwise, the ice cubes just come out a little bit cloudy.
And you wanna see the flower.
It actually matters, funny enough.
So I'll just put a little bit of water in each of them.
You don't have to use flowers.
You could do thin slices of cucumber or lemon, some herbs,
whatever you think is gonna be pretty in your glasses.
Top it off with some water.
[jazz music playing]
It's so sweet and easy.
Okay, so we have this lid for it.
I don't normally use these, but maybe that'll be helpful.
So we'll enjoy these later with a beverage.
And while we're in here,
this is another really fun surprise and delight that I like to do.
So what I've done is I've put orange juice into these sweet little molds.
Kelly, who's coming, she bought me one of these molds.
Essentially, what we're doing here is making a more beautiful mimosa.
People are very particular about how much orange juice they want.
If you have something like this,
like a beautiful little rose, you put that inside.
I've always loved just taking something simple and elevating it.
But also, it keeps your drink really cold without diluting it.
I'll do that gently.
[whispering] And hopefully, those glasses stay exactly where they're supposed to.
- [knocking on door] - [Meghan gasps] I hear my girlfriends.
Kelly?
- Hi! She looks so nice. - Oh, look at you!
I'm okay if we're both in white.
- [Meghan] Guy's there. - [Kelly] Hello, Guy!
- [cork pops] - [Meghan] Let's start with a beverage.
Bubbles.
- I'll keep this chilled until Abs comes. - [Kelly] Yeah.
It's gonna wake Guy up. I'm sorry, buddy.
I don't think he's going to wake up.
[Meghan chuckling] Really?
[Abigail] Well, hello, darling.
- [laughing] - Hi.
You look so pretty.
- Welcome to my workspace. Welcome. - I love it, I love it.
- I'm gonna get you bubbles right now. - Okay, thank you.
- [Meghan] Here we are. - [Abigail] Hi.
- Hi. - Oh, you got my favorite!
- [Meghan] Cheers, gals. - [Kelly and Abigail] Cheers.
- [exhales] Ooh. - Thanks for being here.
- Oh my gosh, thanks for having us. - Thanks for having us.
- Okay, I'm going to put this in here. - Delicious.
But let's put some water in it because it needs to be in a bath.
- Pretend like you're in a cold plunge. - Yeah.
- I love it. - She needs to be swimming in the cold.
- The Wim Hof champagne. - Yeah.
- [chuckling] - [Kelly] Okay.
Remember last year on family vacation, I told you Archie caught two fish?
- Yeah. - Like, what are we gonna do with the fish?
So we just did a big salt-baked fish.
So I thought we would do some nice salt-baked branzino.
- Yum! - I have two of them.
- So that-- - One for her and one for me.
I will guide you both. There will not be a competition.
A little competition.
But we know I'm not a chef, so this is really my first day of--
- None of us-- None of us are chefs. - [Abigail] No, you really are.
No, comfortable in the kitchen. You're amazing in the kitchen.
- Thank you-- - You both are amazing.
I am not good with my hands, except for flowers.
- So this is going to be a treat. - Fun!
[laughing]
Going to be fun. Should we jump into it?
- Yes. - Yeah, let's do it.
I'm going to get the fish out.
Let them come to a little more room temperature, so it's not really cold.
[Abigail] Amazing.
You never want to put a super cold protein on the grill, in the oven, anything.
- Right? - And-- And why, why is that?
It's like a muscle. So when it hits something hot, it's gonna tense.
- [Abigail] Mm. - [Kelly] Okay.
If it's really cold, it'll do that.
So instead of a little, you want it to be like a nice, soft meat or fish.
Okay.
So we're going to get salt. Maybe get all of our prep sorted.
- Do you want this? This is the one or no? - We're gonna need more salt than that.
- Okay, great. - [Meghan chuckling] I love you so much.
- We're going to need boxes of-- - [laughter]
- No, I think we should bring that back. - [laughing]
This is for her branzino.
- This is for-- This is for Abbie's fish. - [laughter]
[laughing]
- [Meghan] Look at this, beautiful. - [Abigail] Oh, beautiful.
Oh my gosh.
[Meghan] We have our beautiful fish.
What we're gonna do is mix the salt with water.
- You want an apron? - [both] Sure.
[Meghan] There you go.
[jazz music continues]
- [Meghan] Pour it all in. - [Abigail] Okay.
- All into your bowls. - [Abigail chuckles]
[Meghan] What you're trying to do is make it feel like sand at the beach.
You're gonna have your footprint in, but not sinking into the sand.
So you don't want it to be muddy and full. You want it to have a little bit of grip.
- Okay, you want to give that a stir? - [Abigail] Okay.
[Meghan] That's good.
- No, too much. - It's a lot of water.
- [Kelly] Do you want me to pour water? - Yeah, great idea. Just a tiny bit.
[Abigail] Sandy beach. Sandy beach.
You have a recipe, then you go, "It's exactly this many cups of water
and exactly this much salt."
I like being able to experiment and play more, and it makes it fun.
And it takes the pressure off too.
[Abigail] Okay.
- Now, see, now I understand. - Now this feels… Now I get it!
See, I have to do it totally wrong to get it totally right.
[laughter]
[Meghan] This recipe.
One day, I went to a restaurant. They had this beautiful salt-baked fish.
And you watch them crack it open. And the entire time I'm there going,
- "Who wants to eat that much salt? - Yeah, yeah!
Then you bite into it and you go, it actually tastes very, very delicately.
You can barely taste the salt 'cause what it's doing, it's steam cooked.
It's less about the salt.
It's about how it's just trapping all the heat.
And why branzino?
Is it specific to Branzino or--
No, I think you can do it with probably any fish.
That's what Archie caught on that trip?
- He caught a trout. Did it with a trout. - Oh, so you did it with a trout.
I had two kids and we had two trout. I was like… [clicks tongue]
"We're going to salt bake a fish." Because it would be fun for them.
Because after you do the whole thing, you get this great… [clicks tongue]
- Like, crack the shell of it. - So fun.
And did they love it?
They loved it. It was very sweet.
Okay, so you're going to create just the base.
Picture you're creating a little bed for the fish to lay on.
While you do that, I'm going to stuff the fish just with some herbs.
I'm going to put some parsley in.
Maybe a little thyme would be nice.
We have some of that here.
Some sliced lemon.
Keep it really simple.
What you're gonna taste is the freshness of the fish.
[Abigail] Mm.
Okay, you're each about to get a lovely little fish.
[pleasant music playing]
Now, a little bit of olive oil to put on top of the skin.
A little drizzle.
And you can rub it on the skin because once the salt's on top,
what we don't want is for all of it to stick to the skin and peel it off.
We want to peel it off gently so it presents well.
The fish fillets are really nice. That's great. That's perfect, Abs.
I don't think I've ever rubbed a fish. [chuckles]
- You were saying thank you to the fish. - They look great!
- Perfect. That's right. Thank you, fish. - [Kelly] All of it?
Everything you have left and mound it around.
- The entire thing-- - [Abigail] Covering 'em up?
- The entire thing needs to be covered. - [Abigail] Okay.
It's just a little bed. We're just pulling up the covers.
A little salt sleeping bag.
[Kelly] It's fun.
[Meghan] I'm gonna get you more salt to put it on top. I think it'll help.
- I've got a tiny little bowl over there. - We know. It has your name on it.
Let's get a little bit more there.
Those look great, you guys. I'm impressed.
They're only going to be in the oven for 25, 30 minutes.
And then we'll come and… [clicks tongue] Crack it, open them up.
- We can make a nice salad to go with that. - Amazing.
And we're all set. I'll wait for that to preheat.
[Kelly] I'm going to wash my hands.
[water running]
- [Meghan] Have some nibbles. - [Abigail] Perfect.
- That looks delicious. - [Kelly] Yeah. It's beautiful.
[Abigail] I'm double-dipping.
George Costanza would be very upset right now. [laughs]
♪ I got the wind in my hair Summer smiles everywhere ♪
♪ And I feel it ♪
♪ I can feel it ♪
Is that how you spell crudité? [laughs]
[Meghan] How did you spell it, Bianca?
C-R-U-D-I-T-E?
- [Meghan] "S!" - Oh!
[Meghan] Yeah, you're right. You're right.
[Bianca] Okay, second sticks mark.
[beep]
[Meghan] I never let a guest arrive without something on the table.
My girlfriends would absolutely expect that I would have something to feed them.
We have a veggie platter, crudités, every day in our house.
[soft jazz music playing]
So you want to have a nice assortment of veggies.
It can be anything that you love.
Just try to think of different colors because it should look enticing.
You don't always have time to make hummus or a dip from scratch.
There are ways to make store-bought things look and taste even better.
Put some olive oil in there.
Already better.
We're getting some greens together.
Great Persian cucumbers.
[pleasant music playing]
Rainbow carrots.
When you cut into them, you get just beautiful colors.
Purple cauliflower.
Pick things that you love.
I like keeping a lot of the greenery on.
I think it just makes things beautiful on a platter.
Let's start just layering. This is a base layer.
You might not eat the lettuce, but I think it always looks nice.
So see, I'm starting to create gradients of color.
So we have all of our greens in the same world.
They're in different colors on this side.
When things are presented in a nice way,
I often find people smile and they feel happy.
It's not that deep, but it is thoughtful.
Even for our kids, I think what's been so nice
and why they love eating vegetables is because it looks colorful and fun.
[music ends]
Guy's snoring.
[snoring softly]
Peaceful day.
[soul music playing]
Need some purples.
So let's put our radicchio on.
Also, one of the things that you can do the day before your guests arrive.
Doesn't take a lot of time,
but it does have a nice wow factor when people arrive.
I love having platters with peas.
So we're gonna try to open that up.
Really simple,
but it's one of those details that really elevates how a platter looks.
That'll be a finishing touch.
[chuckling] So that's our accessory.
These little lavender colored flowers are from the tops of rosemary outside.
I have some in the garden.
It always gives you something to decorate with.
Whatever you have left, you can put in the middle of that hummus.
Also beautiful.
I just like to put a little bit of hemp hearts for texture.
We've got a crudité platter.
[laughs]
[Michael] You need it on a Lazy Susan.
[laughing] I have a lazy Susan at home. It's great.
And by the way, there's nothing lazy about that Susan.
She works hard.
♪ I'ma tell you what I like I'ma tell you how I love it ♪
♪ Early morning after late… ♪
- [Meghan] Let's clean up. - [Kelly] Okay.
[both] ♪ Clean up, clean up ♪
[Meghan] Guy is quite content.
Got some greens. I picked these earlier.
- [Abigail gasps] Ooh! - [Meghan] Fresh from the garden.
- We'll make a lemon vinaigrette. - [Kelly] Yeah, a vinaigrette.
Okay, great. So I can give you this.
- [Kelly] Okay. - [Meghan] So chop those in half.
I sort of eyeball it. I do 50-50 to start with.
Depending on what you like, you can do 50-50, meaning…
- As in 50-50… - …half acid, half oil.
- And then you can add oil to taste. - [Kelly] Okay.
So our acid is gonna be the lemon juice instead of vinegar.
Do you enjoy cooking socially or alone?
Like, is it your time?
No, I think that there are parts of it that can be really meditative.
I think it's changed since I had the kids.
- [both] Yeah. - Right?
It's so much a part of what I want them to learn
and have these great formative memories of being there with me.
And, "Oh, Mama used to make this!"
But also H is a great cook.
- Is he really? - Mm-hmm.
- Well, when you were there the other-- - Scrambled eggs.
- Best scrambled eggs. - He makes a really great breakfast.
- I'd use half of that amount of garlic. - [Abigail] Okay.
You can scoop some in there.
Put a little bit of honey in there.
I just eyeball it. We'll just taste it as we go.
I'm gonna cut a little bit of shallot, and I'm gonna grab some Dijon.
[Abigail] Mm!
[Kelly] So you're putting in fresh herbs.
Yeah, I'm gonna put in some fresh herbs. A nice lemon/fresh herb vinaigrette.
Okay.
[Meghan] So the olive oil is gonna be the last thing to go in.
- [Kelly] Yum. - This is my favorite kind of dressing too.
- Clean, just-- - Fresh. It's so--
And you can hang on to it in the fridge
for a couple days afterwards if you don't need it all.
That's gonna be great.
It'll keep sitting while our fish is cooking,
so all the flavors will melt. So we're just gonna put these in the oven.
- [Kelly] Okay. - You both wanna put them in?
They should fit side by side.
- Do you want a mitt, or are you okay? - [Kelly] I'm okay.
- There we go. - [Meghan] Beautiful!
We'll see them in 25 to 30 minutes. Should we make a salad?
- [Kelly] Let's do it. - [Meghan] Okay.
I just sort of like them hand-torn. Nice and rustic.
Shallots to put on top.
It'll give it texture and a little bite. I don't want it to have too much bite.
So put it in a little ice bath. It'll just cut some of that out.
A little bit of salt.
Some tomatoes.
- Flower sprinkles? - Please.
Now you're speaking my love language.
[Meghan] If you did happen to have flowers you're growing, just dry them.
We put some shallots in there.
Maybe some hemp hearts. I like how the texture looks.
- I also like the crunch of them. - [Kelly] Yum!
On my counter I have flax seeds, hemp hearts, chia seeds.
And it's like, "Which can I sprinkle into the kids' pancakes?"
- Oh! - Or on a salad, or whatever it might be.
- [Kelly] Delicious. - [Meghan] We're in good shape.
We put this into a prettier little vessel, take it out to the table.
Some nice tomatoes.
While the oven's on, put these in there to slowly roast them.
♪ I got love burning in my soul ♪
Olive oil on them. Help them not stick.
They'll be so pretty, because they'll shrink down
and all the sweetness is gonna come out.
♪ Gonna make me smile ♪
[Meghan] Definitely do a little bit of salt.
Oh, that looks so beautiful.
[Meghan] So simple.
And actually on our fish dish,
if we have the roasted tomatoes just on the vine on the side, lemons.
- Amazing. - It'll fill it out nicely.
♪ Smile ♪
♪ Gonna make me smile ♪
We'll let them rest, and while we do that, we can put some herbs here.
- Put it on a plate. - [Kelly] Okay.
- Some rosemary there too. - [Kelly] Mm-hm.
♪ Smile ♪
♪ Smile Gonna make me smile ♪
♪ It makes me smile ♪
- Voilà! - [Meghan] Lovely.
♪ Oh yeah ♪
There, oh my goodness, oh my goodness.
- Mm-hm! - Here's some extra…
- Beautiful. - Wow.
[Kelly] Wow.
See, you tap it, you can see how hard it's become.
- [Kelly] Yeah. - [Meghan] It's like a nice, dense shell.
- Ah… - So you take a knife really gently
and sort of just crack into it there.
- Mm! - See the skin is nice.
- Not stuck because you put the olive oil. - [Kelly] Right, not stuck.
We don't want all that salt to now go into the actual flesh, right?
We don't wanna have it taste that way.
So we're gonna take the skin off. It's going to just…
It's gonna just peel right off.
[Kelly] Wow!
- Amazing, right? - Yes.
And so easy. So if we're filleting it, so you can see there's the bone.
Right? So we're getting that nice, beautiful piece just right there.
[Kelly] Mm. Yum.
- So look, here's your bone. - Oh!
- I see. And then you just-- Oh! - [Meghan] It's like Fred Flintstone.
[Kelly] Yep, okay.
- [Meghan] You go, "Yabba dabba doo." - [Abigail laughs]
- [Kelly] Oh yeah! - [Meghan] Done, that can go to the side.
So now you don't have to stress about all the little pieces in it.
[Kelly] Oh wow, okay.
[Meghan] Get this to the side and look at that beautiful piece there.
- Let's do the other one. - You do it.
- Oh boy! Okay. [laughs] - I think you're gonna do great.
- I'll let you be my guide. - You're doing great.
- [Abigail] Yeah? - Go for it.
Perfect. And then you can do this. Do you wanna do the skin part?
- [Kelly] Okay. - [Meghan] Right, so--
Look, you can see. I can peel it off.
Oh wow, okay! Okay.
- Easy, right? - Yep.
So first we're gonna take our fillets off, yep?
- [Kelly] Look at that. - [Abigail] So good!
- [Kelly] And then… - This side. Take that, the second fillet.
- Much easier than it seems. - [Kelly] Yes.
Okay, now who wants to pull the bones up?
- She wants to debone. - Oh, I do, I do.
I've never deboned a fish before. This is a first.
- [Kelly] And? - [Abigail] And I'm failing.
- [laughter] - [Meghan] You're not!
That's what's-- It's done.
Take that and the head. Move them to the side.
Oh, oh, oh. Got it.
- It wasn't as, uh… - [Meghan] Yes, no, it's perfect.
- Did you wanna just try the fish? - [Kelly and Abigail] Yeah.
[Meghan] Your creations.
Oh my gosh.
- Moist. - Yes!
- So good! - Now you can cook fish.
Then we'll do a drizzle of olive oil, squeeze of lemon.
Right? It makes it glisten.
- You did it! - [Abigail] We did it!
♪ Baby, baby, you got me movin' ♪
♪ Honey, honey, we're in there groovin' ♪
[Abigail] Oh, look at those.
- Beautiful. Look. - [Kelly] I know, gorgeous.
- [Kelly] You did this? It's incredible. - [Meghan] Thanks.
It was very peaceful to do.
♪ Keep on pushing Baby, please don't stop ♪
Guys, we're having lunch outdoors.
[laughter]
[Meghan] Lili got a doll that was--
I don't remember who gave it to her the other day.
She has a little baguette and a little cheese, this doll does.
And the name of the doll is Stella Al Fresco.
[laughing]
- And she only eats outside. - Yeah!
But of course.
Oh my gosh, so cute.
Mm!
- That's really good. - Mm-hmm.
- [Meghan] The flavor is great. Well done. - This is amazing.
- [Abigail] Oh my God, those tomatoes. - I know, I just tried the tomato.
- [Abigail] Also-- Gosh, I have some on me. - [Meghan] On your lipstick. You're good.
- [Kelly] You're good. - Thank you. That's called friendship.
I have that on a T-shirt, "The best ships are friendships."
- [laughs] - Ahoy!
I'm just glad you're both here. We've met at different times in our lives.
And Kelly, we've been friends for a long time.
We've been through a lot together.
- You came to my wedding. - I came to your beautiful wedding.
- She wore her mom's wedding dress. - [Kelly] I did.
[Meghan] It was just magical.
And then you and I met in Toronto.
- No, we met at an audition. - Oh, audition first!
- Yeah, so it was 2007. - Oh gosh.
I didn't get that part, but you did.
We were supposed to be playing best-- Like, really good friends.
- Oh, if only they knew. - If they knew the trouble they started!
If only they knew the chemistry they would've had on that show.
- We ran into each other a couple times. - [Meghan] Yep.
And then you got cast on Suits.
I got an offer to play this new character. I was like, "Meghan's on the show!"
And she came, we went and had lunch together.
[Abigail] Oh yeah. I really feel like our friendship deepened during that time.
- [Meghan] Gosh. - [Abigail] Over the years.
We had no scenes together, but we hung out every other moment when we weren't on set.
I felt like you were head of morale on the show.
- Oh, thanks. - Yeah, so…
- I liked to plan fun for everyone. - You really did.
[Meghan] Or to have people at the house.
And florals were like-- You always have flowers.
In Toronto, in London, and it really had an effect on me.
With my floral company, Meg, you were my only consultant. [laughs]
And I would send you the early bouquets. You went, "This, not that, this, okay."
And now, look at this.
[jazz music playing]
[Meghan] I need to do a whole thing on hot sauces.
I am quite the advocate for hot sauce.
They have a nice level of heat to them.
- Tread lightly. - Okay.
- Even for me. - Really?
- Want some more? - I do.
- Yeah? - Oh!
- [Meghan] I-- Do you want a little bit? - [Kelly] Yeah, I would love to try some.
- I don't know how you two met. - [Kelly] Yeah.
- We have a mutual friend. - Yeah.
And we were at, like, a Christmas party or something?
And I liked you immediately, 'cause you were like,
oh my, like Kelly's way.
- Just very endearing. - "Hi!"
And then we reconnected as a friend group, which is so interesting.
- I know. - That doesn't happen a lot.
And now it's like, we have this-- Look at this trio.
- [laughs] Look at these gals. - Look at these crazy gals, and…
I feel lucky as we get older too.
It's like being able to be supportive of one another,
lift each other up and do all of those things.
I don't think that that happens enough.
- It's such a gift. - We-- We've all been through a lot.
- [Kelly] Yeah. - Too.
- And we need friendship like that. - I know.
You guys are easy to love, as Abbie would say.
- Easy to love. - [Kelly] Yeah. Mm-hmm.
[coughs]
- Heat. Told ya. - It's-- It's hot.
It's hot. [clears throat] Yeah.
[laughing]
[upbeat jazz music playing]
- [Meghan] Okay, who wants dessert? - [Abigail] Please.
[Kelly] Who doesn't want dessert?
- First, want something to drink? - Oh, yeah.
- [Abigail] Yeah, yeah. - [Kelly] Oh, look at those!
- [Meghan] I made floral ice cubes. - Oh, nice!
- Aren't they sweet? - [Abigail] Oh my gosh, how cute is this?
[Meghan] Lovely.
- [Kelly] So good. - [Meghan] Let me make you some dessert.
I'll be right back. I have an idea. Are my preserves in there?
[Abigail] She's got an idea.
[Meghan] Whipping up a little dessert. Here's what I'm thinking.
Here's what's happening in my head.
I'm thinking that if we did a little of this at the bottom…
Almost like a reverse parfait.
This is a strawberry preserve.
Lili and I actually made this batch together.
- She picked all those berries with me. - [Kelly] Yeah!
[Meghan] Like, "No, Mama, I'll do it." And she wants to try.
She's like, "I'll stir it. I'll mash it."
Great. You keep the hot stuff away and go, "I'm going to pour it in."
- But she's proud. - So proud.
That part feels good.
I don't know how hard the ice cream is. Let's see.
Vanilla bean. Lovely.
My grandmother worked at an ice cream shop.
And my first job was at an ice cream shop.
I was 13 years old. My first job was at Humphrey Yogart.
[Kelly] "Yogart," that's so cute.
[Meghan] What I'm thinking is, that if we put some fresh berries on top,
a little cookie or a biscotti or something for texture.
- You like the crunch. - [Abigail] Even like…
- I like crunch. - …a graham cracker crumble.
Completely. Get a couple sprigs of mint.
- [Kelly] How beautiful. - Presentation, A+.
- Thanks, gals. - [Kelly] Bravo.
- Okay, for you. - Ooh!
Wow!
- Wow! - Oh, you guys are so silly.
[laughs]
- [Abigail] Well, this is… - Ridiculous!
I'm just all about the jam.
- Mm. - [Kelly] Pretty good.
- Come on. - [Meghan giggles]
Great.
I love this.
Part of the presentation is, you could put this in a big bowl.
It's gonna be too big for it. It's not gonna look as pretty, but…
- [Abigail] No. - …tiny little things, and…
[Abigail and Kelly] Mm.
- …we have a dessert. - [Abigail] But here's what I'm noticing.
- It's easy. - [Kelly] Yeah.
It's just so easy and delightful.
And we're doing it together.
- Takes the same amount of time. - [both] Yep.
- And look what it looks like. - [Kelly] Yeah.
But see, it's just like with lunch, you take something really pretty ordinary
and you can make it extraordinary.
It's really easy to do,
but the tiniest attention to detail makes it feel special.
- [Kelly] I love it. - [Abigail] This is great.
Chef's kiss. [kisses]
- Yum. - Michael's happy. It's a wrap?
[Michael] That's a wrap.
Woo! Thanks team, thanks crew, thanks everybody.
Thanks, gals.
♪ I'm coming home ♪
- ♪ I'm coming home ♪ - ♪ So leave the lights on ♪
[Abigail] We're going to take a little Kodak.
- Mm? - Mm-hmm.
[camera shutter clicks]
I'm really into the Kodak.
- We're nostalgic and vintage, this group. - [both] We're vintage.
Stan always says, instead of asking a woman how old she is,
he goes, "and what vintage are you?"
- [Abigail] Ooh! - [Kelly] God, I like that.
♪ It gets better now ♪
♪ I'm coming home ♪
- ♪ I'm coming home ♪ - ♪ So leave the lights on, please ♪
- ♪ The lights on ♪ - ♪ You're the one I want ♪
♪ So leave the lights on Leave the lights on ♪
♪ Leave the lights on ♪
♪ I'm coming home ♪
- ♪ I'm coming home ♪ - ♪ So leave the lights on, please ♪
[vocalizing]
- ♪ The lights on ♪ - ♪ Leave the lights on ♪
- ♪ So leave the lights on ♪
♪ I'm coming home ♪
♪ So leave the lights on ♪
[music ends and fades]