♪ Give me land, lots of land Under starry skies above ♪
♪ Don't fence me in ♪
So, Delfi, my dear friend, is coming over.
And I thought before we go for a little hike, make us some sun tea.
Sun tea's something I've been making for a very long time.
I made it as a kid and now I make it with my own kids.
It's really easy. It's just tea.
But you can use nice silk bags. Get lots of loose-leaf tea,
whichever ones you prefer.
And you just let it steep with the warmth of the sun.
You could use any sort of tea that you like.
So, I like hibiscus.
♪ Now put the spin in my wheels… ♪
I'm gonna take a bit of that.
♪ Don't fence me in ♪
♪ Say freedom… ♪
I love to dehydrate citrus. This is Meyer lemon, which is great.
♪ Don't fence me in ♪
And maybe a little bit of marigold.
It's a pretty color, it might have a nice… Yeah, it'll be nice.
♪ …'til I lose my senses ♪
♪ My heart stays on the road ♪
♪ 'Cause I can't stand fences ♪
♪ Don't fence me in ♪
♪ Just turn me loose Let me straddle… ♪
You'll use a normal, room temperature filtered water.
The water does not need to be hot.
And let's do one more.
[Michael] As a kid, were you doing hibiscus and dried lemon?
[laughs]
[Michael] Were you…?
As a kid, I was taking a bag of tea from the drawer in my house
and putting it in a mason jar or probably an empty jar
that once held spaghetti sauce.
And putting it in the sun and sitting there like this,
waiting for it to change color.
Uh, which, funny enough, is what Archie does now.
♪ Don't fence me in ♪
[Meghan] You're going to want to keep it outside for two, three hours.
The sun is coming. And when it does, we'll have sun tea.
♪ Don't fence me in ♪
[pop music playing]
So, now we can make some tea bags for Delfi and her family to take home.
So, Delfi is from Argentina.
We met through our husbands, who play polo together.
She's married to Nacho Figueras.
They have four amazing children. Her boys play polo.
When you see her, you'll go, "How's that possible?"
More beautiful on the inside than she's on the outside.
And she is a stunner, so that tells you how gorgeous her spirit is.
The moment we met, we bonded over our love of the outdoors, being in nature.
We always hike together whenever she's in town.
And sometimes, we let our husbands join us.
[Prince Harry roars]
[laughter]
I thought he was just like… Oh, my goodness.
[upbeat music playing]
So I thought, "If she's here…"
She's always wanted to learn how to make focaccia bread.
I only learned recently, so I'll teach her how to do that.
We're going to have a little picnic. We'll make a beautiful garden pasta.
We'll do a nice charcuterie board.
Have some great tea.
Definitely drink some mate. She's from Argentina.
This is a classic.
Go for a hike, do what we'd normally do. Just laugh, hang out.
And since she's coming to see me,
I want to send her home with some gifts for her family and her sweet dog, Nina.
When I first had mate, which is a traditional South American tea,
they told me, "If you're not local and you haven't had it before,
you're going to think it tastes like rope."
Rope.
They were not wrong. [chuckles]
And then you develop such a taste for it.
And it's the ritual of it. It's the culture of it.
It's-- it's literally sitting with community and sharing
and drinking from the same bombilla and drinking out of--
I mean, it's just… It's just cool.
Okay, sun tea.
Kind of pretty.
And yesterday, I made her some other fun treats to take home.
♪ Everyday I look at you ♪
- ♪ I Look at you ♪ - ♪ Makes me cry to see you blue ♪
- ♪ To see you blue ♪ - ♪ Only thing for me to do… ♪
[Michael] It looks like cookies.
[chuckles] It is cookies, but not for you, nor for me.
We are making dog biscuits for Delfi's puppy, Nina,
who Guy is a fan of.
Also, for my beloved here.
Hi, Guy.
Basic ingredients.
Look, if you have leftover bacon from breakfast,
chop that up and put it in there.
You'll be their favorite person on the planet.
[Michael] Is there such a thing as leftover bacon?
Never in my house. We all eat a lot of it.
Let's start with our dry ingredients.
Three-quarters cup of oat flour, half a cup of regular flour.
You can mix these up. You can use whole wheat flour as well.
One egg.
Oh, look at that yolk. It's beautiful.
I would do anything for Guy, and he knows it.
He can have whatever he wants 'cause he is whatever kind of guy you need him to be,
depending on the day.
My sweet guy, my silly guy, my saucy little guy.
Always my spoiled guy.
One tablespoon of honey.
Half a cup of peanut butter.
I thought he'd be able to smell it, but that beagle knows he's my old guy.
Gone are the days of sprinting.
Hey, buddy.
Good boy.
Just a quarter cup of water to finish it off.
Filtered, of course. And with the peanut butter,
make sure that you don't use any of that peanut butter that has fake sweetener.
Not great for dogs.
Okay.
We're just gonna whisk our wet ingredients,
mix all those together.
If you just do natural peanut butter, you're fine.
So this is the simple part.
We're just gonna put the wet into the dry.
[pleasant music playing]
Get it all blended well,
and then once we do, we're gonna roll it out.
Here we go.
So you don't wanna get it too thin.
We do happen to have a very precious little mold.
You don't have to use this. Use what you have.
Your dog's not gonna mind if you're using one that was a Christmas tree.
Oh, so cute.
But if you have a heart-shaped one, or I mean, now you can get custom ones.
I could probably get ones that spell out Guy.
Okay, let's get these in the oven.
Temperature's about 300 degrees, and they're gonna go for 20, 25 minutes.
So what I'd like to do while these are baking
is make a batch of raspberry preserves for Delfi to take home.
Raspberries, I always add just sugar and a little bit of lemon.
I think the natural flavor of the fruit's really important.
Looks like we're about at nine cups.
Yeah. Great.
And a couple for a snack.
Use as little or as much sugar as you like for your palate.
I will say that the technical term for jam
includes a one-for-one ratio of sugar and fruit.
Most people don't do that. I don't like it to be as sweet.
♪ Give you what you want And find a way if ever ♪
I'm just gonna use my hand as a strainer.
So let's just put her right on the stovetop.
I'm gonna start on a really low heat.
We're gonna bring it to a boiling point.
Probably give it about 20 minutes to make sure it's healthy and safe to eat,
but also, it's gonna break down the juices.
And I promise you, within 15-20 minutes,
these are gonna be the most luscious preserves you've seen,
which will be about our same timing for our dog biscuits,
which you can start to smell. [sniffs]
♪ It's peanut butter jelly time ♪
[laughs]
♪ When we wake up in the morning ♪
♪ You got me hooked ♪
♪ No doubt about it ♪
[Meghan] This is definitely not thick enough, you can see.
So that will keep reducing down.
And you can tell also by the line where it was.
Look at where it started in the stove, right around here.
It's already started to reduce down by at least an inch.
So you're gonna lose volume.
It's gonna shrink down, but in losing the volume,
you're gonna gain a richness and flavor.
It's worth the wait.
Okay.
You might look at this thinking, "How do you know when it's done?"
Just to test it on a frozen plate, here's what we're looking for.
And it's not running down the plate.
That's a great jam consistency.
[pop music playing]
Mm, I think it's perfect.
As this sets, it will get thicker.
When you're doing any sort of canning or preserving,
you want to immediately trap the heat in there.
This is what makes me a preserving nerd,
is there'll come a moment within a few hours, when we hear…
[clicks tongue]
…where it's suctioned in the top, and you go, "Ah, it's sealed. It's great."
[funky music playing]
I think we should take the dog biscuits out now.
Mm, great.
I'm gonna set them on that.
I'll leave them there to rest until they've cooled.
And then, let's finish Delfi's dog biscuits.
So, I'll put a little label on it.
So, put that on there. Let's put a little bow on.
It doesn't have to be perfect,
but it can be a little bit more presentational.
And then, let's finish our edges.
You're gonna fold the end of the ribbon in half.
And go right to the edge, so you get that little dent in the middle.
And we'll just center it over our label there.
There are our dog biscuits.
Let's test it. Hi, buddy.
What do you think?
Actually, they're not too crunchy,
which is good because Guy has little old man teeth.
They provide us with unconditional love,
so they get unconditional peanut butter dog biscuits.
[chuckling] Why not?
That's it. The rest are for Nina.
[whimpers]
I know, I know, I know. It was such a tease.
♪ I'm coming home Coming home, coming home ♪
♪ Coming to a place Where I know I belong ♪
Okay.
Okay. Let's go.
[Delfi] Hello!
Oh my God, you look so-- Oh my gosh, she looks so pretty.
- You want me to be barefoot? - No, only if you want to be.
- Hey. - How are you?
I'm good, how are you? Oh my gosh, you're so tall.
Yes, I am tall.
[both laugh]
- Come barefoot with me. - Okay.
We're gonna make some focaccia.
Finally, you'll teach me to make focaccia.
Good.
[Meghan] All right. So, this focaccia recipe is really simple,
but it does have a lot of steps to it.
Why do you like focaccia so much?
- Because I don't know how to do it. - [laughs]
- But I love it. - You'll see-- I know.
It's the easiest bread on the planet to make.
[Delfi] Put me to work.
- [Meghan, in Spanish] Ready. - [Delfi] Very good.
[in English] Four cups of flour.
- Want to do it or do you want me to? - Sí.
- That's close enough. There's one. - Okay.
- [Meghan] Two. [chuckles] Great. - [laughs]
How many?
Four.
Dry your hands. Guy's here. Did you bring Nina?
Hi, Guy. No. I should have. You should have told me.
You should have. Pula's here too. She's gonna come with us.
All right. So, we have our flour.
So, let's put some salt in. Two teaspoons.
[in Spanish] At level? Like this?
Perfect. Thank you.
- [Meghan, in English] Two. - [Delfi, in Spanish] Two.
- [in Spanish] What else? - [Michael] Have ya cooked together before?
We've never cooked together before. Well, we… the last time.
Wait, two of these. This is yeast we need to put in.
When the boys had their polo two years ago.
And at the end, we had an asado at our house.
- Yes. - We grilled a lot of meat. Okay…
- [Delfi] Yeah, we did. - Two cups. Pour it in.
- [in Spanish] Like that? - [in English] Yeah.
I promise you, this is nearly the end of our recipe.
Okay. Mm-hm.
Okay, give her a stir. Not a lot.
I mean, like, gently stir it.
It's not the kind of bread you wanna make if you need to get frustrations out.
There you go. And then get your hands involved.
So, what's so funny is, [chuckling] I remember when we first met,
and you were like, "Wait a minute, you speak Argentinian Spanish?"
But it's such a pretty language because it sounds musical.
[in Argentinian Spanish accent] Where are you from? When did you arrive?
[In English] It's so, ah, it's so pretty.
When you started speaking Spanish and I recognized the Argentinian,
I was like, I was thrown away, because I didn't know that…
- That I'd lived there. - Yeah.
[Meghan] This is perfect.
We have our little ball of dough. We haven't overworked it.
I'm gonna wait for you to come back for this part.
We're gonna cover this. Just give this a nice glug of olive oil over the top
so that it doesn't become crusty.
- Beautiful. - [in Spanish] Yeah?
Mm-hm.
[Delfi] There we go. Okay, we let this beauty… what?
In the fridge immediately
because this is basically gonna proof and raise overnight.
I made one, don't worry, in advance, but I wanted you to learn how to do this.
- Where did you learn? - Okay--
[laughing] How did I learn how to do this?
I was just interested in making bread. For whatever reason, it scares me.
Like, I used to be very scared of roasting a chicken.
I thought. "For sure, there's no way I can get it right."
And then you do it and you go,
"Oh, it's not gonna be raw and overcooked. You can figure it out."
Bread, same thing, but the easiest bread to learn how to do is focaccia.
So, I prepped this dough last night so that we could bake it today.
You still wanna let it sit out at room temperature
for about two to three hours.
- [Delfi] Before? - To keep raising before we put it in
that guy and stick it in the oven for about 20 to 25 minutes.
Can't wait.
Okay? Let's use our time and go on a hike.
- Shall we? - Let's do it!
[in Spanish] Ready?
[giggling]
[pop music playing]
♪ Stop me in my tracks ♪
[Meghan] When I lived in Argentina, I think the reason I loved it so much is
it reminded me of California in a lot of ways,
where you have the mountains and you have just this joy of life
and the joy of being outside.
I was only there for a few months,
interning at the U.S. embassy, but I loved it.
[Delfi] You did the Scouts when you were a little girl?
[Meghan] I was a Girl Scout for so many years.
I started as a Daisy, which is when you're five or six,
and I sold a lot of cookies.
And my mom was my troop leader. Troop 949.
[Delfi laughs]
♪ …come with me. Can't make… ♪
[Delfi] Pula.
Good girl. You're so good.
Did you have anything like that in Argentina?
No, that's why I'm fascinated with all the…
With the culture of the Girl Scouts, Boy Scouts.
Oh gosh, it's so amazing. It's actually just, to get kids out in nature.
Yeah.
[Meghan] That in and of itself is worth its weight in gold.
And just like, it just breeds curiosity
and you never forget that stuff that you learned.
[Delfi] Oh, look at that.
- And you can see the ocean. - See the ocean.
It's stunning.
The best part, the reason I like doing these hikes is perspective.
It feels so good to be outside. It's grounding.
What I was doing when I was a little girl…
You know how kids sometimes they build with Lego, they build cities?
- Mm-hm. - We didn't have, in the farm, Legos.
We-- we would play with whatever we had, and we build with little twigs and sticks
and have like maybe a figure horse and we put it on a paddock.
In our mind, it was like a beautiful farm with lots of green paddocks and prairie.
- And you're proud of what you created. - And then you see it,
and it's like probably a couple of…
- Rocks and sticks. - [both laugh]
- But it doesn't matter. - Perspective.
- Yeah, and imagination, and yeah.
The idea of what you can do at home that you still have your hands in,
that you're part of creating.
What's the thing that you can do, even in a small amount, that you can go,
"No, I made that." So it's like, what can you make?
- Yeah. - And it still feels good.
True.
- Thanks for doing this with me, my friend. - It's a pleasure. It's a real pleasure.
[Meghan] Amiga, amiga, amiga. So good.
[Delfi] Yeah.
Pula, come take a picture. Come on.
Good girl.
[camera shutter clicks]
[Meghan] Ooh! Hard part's done. Let's put some music on.
♪ Gonna take my time ♪
♪ Yeah, walk on these ♪
[Meghan] It is hot out here, but I've got cool things for us back at the house.
[music continues]
♪ I take it to the shore ♪
♪ Take a vitamin C ♪
Lavender towels are one of those easy "surprises and delights" that,
after a long day after a hike, will bring a lot of joy.
I'm gonna get a big bowl because this will be helpful to make them in bulk.
Let's get some lavender.
If you don't have fresh lavender, no problem.
Dried lavender's great. It's pretty.
Some lavender oil.
As with all essential oils,
a little goes a very long way.
The idea is a moment of calm,
not a moment of your eyes burning with peppermint or eucalyptus in it.
So let's avoid that.
We've got some water.
[upbeat music playing]
And then we're gonna get some very basic towels.
Don't use the beautiful ones that you have in your bathroom.
These are the ones that you should think of as gym towels,
that kind of quality.
You're gonna wet them,
and you can either put a drop of the lavender oil in each one
or just give yourself a lavender bath, and they get dunked in the same thing.5
I'm gonna do the latter today.
If we feel like we need more, we can add it.
Okay.
So let's get some lavender oil in here.
Very strong.
So what is that? About six drops, but we're gonna do about ten towels.
Why don't we give them all the same bath?
Move this to the side, and then we will prep them all on this wooden table.
But essentially, all you're doing,
got your lavender towel,
and roll it up.
It is the least complicated thing on the planet.
That is so lovely.
[Michael] Again, simple things.
Simple things. Love is in the details, gang.
Other than lavender,
what's a nice scent that you could use if you don't like lavender?
A lot of people are really sensitive to that smell.
Citrus would be great, right?
Really refreshing.
Actually, tangerine oil is a beautiful essential oil
that can help you fall asleep.
Chamomile oil could be nice too, so calming.
Okay, we now have a lot.
Let's just go grab some flowers from the garden.
[upbeat music playing]
Ha-ha! Look at our sun tea!
While we're here, I'm gonna take a little bit of this bougainvillea
because it could look nice. I don't know, let's see.
Just a little bit of color.
Put those sprigs in there,
and I'll keep these just in the fridge as they are.
And then the rest, we'll just have a good old freezer bag.
You'll go, "Wow, it's so nice to have a guest experience."
For yourself too.
After a long day at work, maybe you want a lavender towel.
Treat yourself.
Feels like a hotel experience at home.
♪ I love your laid back easy way ♪
♪ I love the carefree way you play ♪
Okay, now we worked up our sweat.
[in singsong] These are gonna be refreshing.
Some lavender towels to cool ourselves down.
Put them on the back of your neck even.
[in Spanish] That's lovely.
- I know, right? So good? - [in Spanish] Sí.
- [in Spanish] Smells good, right? - My makeup will come off on this.
- [in English] I know, exactly. - [both laughing]
[Meghan] This is the sun tea with hibiscus.
[Delfi] Okay. Ay, Pula!
Here we go. So, I made you a couple little bags
so that Alba can try doing it.
- I'd love to take home. - You could make sun tea.
Yeah, you put some honey in…
[Delfi] It's good, I like it.
Super summery.
- Mm. - You can make a cocktail with this.
Just add some lime.
Mmm. [in Spanish] Tell me.
[laughs]
[in English] Easy.
- So, I'm thinking we have our focaccia. - Yes.
Make some charcuterie. We have little nibbles.
- Gonna sit outside and just sort of relax. - I like that idea.
- Maybe a glass of wine and then, mate. - [in Spanish] Good.
[Meghan, in English] Okay, let's freshen up first.
[pleasant music in Spanish playing]
- [Meghan] Would you like a glass of wine? - [Delfi] Yes.
Great. While we were out, we let our beautiful dough rise.
- Yeah, I can't wait to see it bubble. - It was gonna start to… [giggles]
It was gonna start to take on a different life.
- [in Spanish] Let's see. - [Delfi gasps]
- [in English] It's incredible, right? - It looks amazing.
That's what's going to give it all of that shape and texture
and get the perfect crumb.
[cork pops]
I love that noise.
[laughing]
[mimics cork popping and laughs]
[upbeat Latin music playing]
[Meghan] Okay, so we still have all that good olive oil at the bottom,
but before we put this in here because we don't want it to stick,
we're either gonna put olive oil or a little softened butter.
- Ah, okay. - I like the flavor combination of both.
I like butter.
[Meghan] Oh, good. Well, then this is your focaccia.
And what do I do? I transfer.
Yeah, pick it up with your hands and plop it in there.
Yep.
[in Spanish] There.
[in English] So we need to let this dough rise for 20 minutes in the braising pan.
425, it is.
We could run to the garden and get some rosemary.
- Let's do that. - Shall we?
- Yeah. Fresh is always better. - Leave these there…
Fresh is always better.
Okay, come on, Pula. Let's get some rosemary.
[upbeat music playing]
[in Spanish] Over here.
[in English] The tomatoes. You know what we could do?
We can just grab a couple and chop those fresh for our pasta.
[Delfi] Yeah.
- We don't need a ton. - You want me to grab the tomatoes?
- You grab the… - Yes, that's perfect.
…rosemary.
Mm, so good.
[utensils clatter]
Do you wanna just do our focaccia and put her in? This is the fun part.
- Ay, we… we do the-- the fingers. - Puh-puh-puh.
- Yep. Go for it. - Do you want me to do the honor?
[chuckling] Little tiny holes.
We're gonna drizzle the oil and sprinkle the salt.
[Delfi] Add the rosemary.
I have not made focaccia before and this is fun.
- [Meghan] It's fun. It's so easy. - It's easy.
- Yeah. - And it looks amazing.
- Middle… [in Spanish] You sure? - [Meghan, in English] Yes.
- [Delfi] Okey-dokey. - [Meghan] See you in 25.
[Delfi] Twenty-five.
While we're waiting for all that to bake, I have some treats for you to take home.
[Delfi] Oh.
- I made dog biscuits for Nina. - Oh, for Nina.
And then we had our sun tea, so I made you some--
- Oh, sun tea. Yay. - Yes. And they're different ones
that you and the girls can do together. And also some raspberry preserves.
Perfect.
Bread's almost ready. Do you wanna do the honors? Do you wanna take it out?
- Yes, I'm excited. - Big reveal time.
[Meghan] Good.
[both exclaim]
- [Meghan] This is… - [Delfi] So amazing.
[Meghan] It's beautiful.
Mm!
Wow.
Oh, I can't wait to try it. I'm a bread addict.
Wanna take a piece now?
Sounds good. That's a good indicator.
- Yes, the crumb on the bread. - Yeah.
Look. And that's what you want. You want that…
- Oh, look at the steam. - So romantic.
- Oh, it is. It's dreamy. - [Delfi laughs] Yeah.
So you want the crumb of the bread.
- Do you want olive oil for dipping too? - Yes.
- Yes, she does. Okay. - [in Spanish] Yes, ma'am.
It's great.
[chuckles] I know, it's really good. A little crunch. And…
This is the part that I know how to do with focaccia.
- You know how to do all of it now. - Eat it. Now I know how to do it.
- Mm-hmm. - Mm. It's so good.
[Meghan] It's so good.
- Well done. You happy with that? - Yeah.
[Meghan] So here's what I'm thinking for the pasta.
Why don't we do a sauté with some onion, some garlic, some of the peas,
chop up some nice greens, get all that mixed up,
and then once the pasta's done, it can toss in there.
- Have a nice, fresh flavor. - Love that.
[pleasant music playing]
I have from the garden some lacinato kale.
I like it for texture.
And then this is just charred, which is also nice.
I like that.
If you want to put the noodles in there, because our water's boiling.
I thought if we use something like rigatoni,
I want all of that flavor to get caught inside of the noodles.
[Delfi] Okay.
I think if I can put you to work…
[Delfi] Yes.
We don't need tons.
I would… We don't need to waste any part of this either.
…strip these off so we just have the stem.
Go for it.
- Beautiful. We're still gonna use this. - Okay.
There's still a lot of flavor. Just chop it up really finely diced.
[gentle music playing]
I just don't think we ever need to waste this part of a vegetable.
[Delfi] What my mother used to do was save them and put them in the oven.
- She would roast them. - Roast them.
- The whole thing, yeah. - Interesting.
I'm really focused because I don't want to chop a finger off.
- What else do you remember from Argentina? - [Meghan] The food.
Incredible wine, incredible steak.
Never try to outgrill an Argentinian.
[Delfi] Grilling buddies.
It's shameful to even attempt to do it.
I'm gonna start sauteing. Let's do shallots and garlic.
And then garden peas and some zucchini.
Do you guys make a lot of pasta at home?
[Delfi] Well, you know, I'm the mother of athletes, so…
[Meghan] Athletes like pasta? Carbs.
[In Spanish] Yeah.
They need carbs before the game and then protein after the game.
- It's important how you bring them up. - [Meghan] Yeah.
I cannot be super strict with a 14-year-old.
Well, you can, but it's probably gonna backfire.
- Yeah. Exactly. - Because we've all been 14 before.
Like, yeah.
[Meghan] All right, well, this is gently sauteed.
The pasta's done. I reserved some of the water.
Let's put our greens in here.
[Delfi] Yeah.
Mm, nice and fresh.
- It smells so good already, everything. - Mm!
- Let's put lemon zest in. It needs citrus. - Aha, lemon zest.
[Delfi] I love-- I'm obsessed with lemon zest.
[Meghan] I think we're nearly done here.
Noodles.
- Wanna put olive oil to break them up? - Yeah.
If it needs a little moisture, I kept some pasta water.
- Just a bit. - That was so clever.
[tango music playing]
Our beautiful greens,
sautéed onions, our garlic, our garden peas, beautiful snap peas.
All the chard and the kale.
What do we wanna put in this? Our shaved cheese.
We want the strips of manchego.
Then I would do a squeeze of lemon.
Some extra zest.
- [Delfi] It's the Meyer lemon. - [Meghan] I love Meyer lemon.
We found fresh tomatoes in the garden. Let's use those.
And some Parmesan.
[Delfi, in Spanish] How much?
- [in English] Go for it. A benefit… - I like it.
For our arms.
[in Spanish] Know about the salt-shaker muscle?
- Salt-shaker? - Salt-shaker.
- The salt-shaker muscle. - No.
The salt-shaker muscle.
- [in English] That's real funny. - [in Spanish] The salt-shaker muscle.
[in English] I love it. So good. Who doesn't want to eat that?
Our husbands will be so jealous we've had this feast without them.
Sorry, boys, it's girl time today.
We can do some mint. It'll brighten the flavor.
[Delfi, in Spanish] Want some? A little? Yes, Okay.
[laughs]
- And cheers - Cheers.
[in English] Great.
Okay. So we have our bread, our pasta, and let's just do one more thing.
We'll do a nice charcuterie board with sweet and savory.
So, grapes, some fruits, some olives, meats and cheeses.
Let's put some olives here. That'll be nice.
These are my favorite olives. Castelvetrano.
Let's find different moments for color.
This looks beautiful next to the green.
We have a fennel salami and jamón serrano.
Your taralli you like so much. You want more right there? Great.
The most important thing
when I'm putting a cheese or charcuterie board together
is finding different layers, textures and balance.
So salty, sweet, savory, umami flavor.
Everyone has a different flavor profile they prefer.
- [Delfi] This is what? - [Meghan] An apricot preserve.
Makes me happy.
[upbeat music playing]
I have to put a finger in every piece of jam. I have to.
- [Meghan] Suddenly this board is looking… - [Delfi] Perfect.
Are we gonna eat all this?
Yes, and a pasta salad, an entire focaccia bread.
- And probably a bottle of wine. - I'll roll back home then.
It's fine. We did our hike. You've earned it. Detox, then retox.
♪ Babe, don't you leave me now ♪
♪ My life is a book In which you're the star ♪
[chuckling]
She's thinking if she gets to it before we do, she can eat. No, Pula.
"If I get there first…"
[giggling]
Ooh.
Look at what we made. All of our goodies.
[Delfi] Mm!
This looks amazing.
You did it.
- Pasta? - [Delfi] You did too.
Let's try all of our beautiful things. That's perfect.
- [in Spanish] More? - Yes.
- [in English] No chilies for you. - [Delfi in Spanish] A little.
That's my "a little."
- A little? A mountain. - [chuckling] A mountain.
[in English] No, Pula. Ay, ay, no, no, no. You're so naughty. Stop.
[in Spanish] Enough.
[laughs]
[in English] Maybe this fennel salami. I love sweet and spicy.
- Focaccia is so good. - Mm.
That is a very good bite of food.
Oh, that's so good.
Try our pasta.
- You activate your senses. - Mm-hmm.
Pula, here.
She gets her sensorials activated as well.
[laughs]
[Delfi] Beautiful.
When I think about Argentina, we didn't know each other.
- I wish we did. We would've had fun. - I know.
- Simple pleasures. - Yeah.
And also, and I know you brought it…
- But we must have some mate. - Ah, yes.
I'll leave the honors to you.
This was one of my favorite things from when I lived in Argentina.
Good old mate.
[Delfi] We'll see how it goes.
We need…
I think I've done this before.
It feels so good in your body, but even more so,
the community piece of it.
I know, and the social part of it.
- Yes, sharing it. Sharing your mate. - Sharing.
This has holes, so it's a metal straw.
And if you can see there, there's some holes.
This would work as a strainer.
So, once you pull the water up with your mouth,
it will not bring all the leaves.
There's no strainer needed. The straw does it all.
[Delfi] Mm-hmm.
So, you pour it once. You figure out…
- The right temperature. - You won't burn your friend.
So, you stay friends.
[slurp]
- You hear that noise? - Yes.
The… [slurps]
- You sip it until it sounds like that. - Then it's ready to be shared.
And then you give it back to me. Now I'm gonna share it to you.
[slurp]
- Is it good? - You hear it?
- Uh-huh. - Brings back a lot of memories. Very good.
- [Delfi] The temperature is good? - It's perfect.
I enjoyed this morning's hike because I saw you being you.
And I love that.
I love when you are doing your thing, and… yeah.
I absolutely, I'm obsessed with that face of M.
- I know. - So happy.
What a day. Mate and rosé.
Good combination.
[both laughing]
Sit.
- It was fun. - Sí. It was so much fun.
- [in Italian] And we're done. - [in Spanish] Thank you.
Aww no, thank you!
My little friend.
[in English] It's a strong handshake you have there.
- Sí. - [laughs] 'Course it is.
[both laughing]
["El Pajonal" by Los Pinguos playing]
[Meghan] No, no.
No!
Es picante. It's hot.
Oh, you silly girl.
[music continues]