[upbeat music playing]
[Meghan] My dear friend and neighbor, Vicky, is coming over.
I love Vicky. I've known her for years.
♪ Check out the weather on the radio ♪
[Meghan] I'm going to make a harvest basket,
and I think we're going to grab a couple things from the garden.
♪ No time for fun and games in the sun ♪
Oh! Look at these lettuces.
You're looking at what's fresh and ready.
Anything that's very fragrant is going to be a winner.
There's tons of lettuce. This color will be gorgeous.
Because we have such beautiful lavender right now,
I will probably put some of that in the basket, tie a bow on it,
and just make sure they know that that's lavender.
Don't try to sauté that in your pasta.
[chuckles]
So there are a couple gorgeous tomatoes that came in.
Wow, that's great.
Who wouldn't want this?
You're not trying to create, in a harvest basket, one meal.
You're trying to create moments that people can pick from,
and then each time they do that, they feel thought of.
I really like to keep the leaves
on things when they're… in the basket.
It just helps to give it a little bit more texture and color.
Again, what you're trying to do is share what you have.
We don't all have a garden like this. I fully recognize that.
I didn't grow up with a garden like this.
But if you have a farmer's market, then you can definitely find something
that if you have a bite of it and you go, [sighs] "I wish they could try it,"
then share it with them so they can.
Okay, so let's add this to what we have inside and go from there.
- ♪ Love tornado ♪ - ♪ Love tornado ♪
♪ Spinning around Don't know what's happening to me ♪
[music fades]
[upbeat music playing]
[Meghan] Alright, Vicky's coming over.
We're going to make a harvest basket for a friend.
Vicky is one of the most grounded people I've ever met.
She built her own skincare company, Tatcha, from scratch,
and she's the person I turn to whenever I've questions about most things, really.
I had a lifestyle website called The Tig,
and she was one of the first people that I had on to do a travel guide.
She did the Insider's Guide to Kyoto.
She spent a lot of time in Japan building out her business.
And when she had first moved to our neighborhood,
I made her a very large harvest basket, which she was thrilled about.
And she ended up using a lot of the ingredients in it
for some potstickers that she and her mom made for me.
So I have never made potstickers,
and Vicky kindly said she's going to come and make them with me today.
So we'll do a few gifts for when she arrives, then…
Vicky is a skincare guru,
and she agreed to walk me through some of her tips and tricks while she's here.
I think also we'll probably just have some nice tea.
She has a really great calming energy.
[jazz music playing]
So, I'm laying the citrus at the bottom. Citrus is obviously very heavy.
Keep the pieces with the green towards the top.
We have some limes as well.
I'm gonna stick that by the Napa cabbage there.
Cucumbers.
See, I'm putting the stem side down.
Again, more aesthetically pleasing.
Bok choy.
[sniffs and exhales]
That's very, very good basil.
Typically, the herbs are gonna go in towards the end
because they're the most delicate, but right now,
I'm just trying to see the color and shape that we're creating.
We bundled our onion.
Lettuce.
Let's stick our mint in here over by the citrus.
You're also sort of forecasting what they could do.
You look at that and go, "Oh, lemon mint."
That's beautiful tea that you could do.
Chive blossoms, gorgeous.
And you get that little pop of purple.
I'm fine with these being loose.
I think it actually adds to the charm of it.
I'm going to lift that up a little so we have some of that color.
Put those there. We have lovely eggs from my gals.
Laid with love and handled with care.
That's your harvest basket.
[upbeat music continues]
Alright, gang. Should we make a show?
[Michael] Let's make a show.
Before she gets here, I have to have an offering.
I bought some of my favorite croissants.
And Vicky loves coffee. [chuckles]
And she likes it with a very sweet creamer,
so I thought it would be nice to make the creamer.
Why don't you make it special? Maybe your guest loves cinnamon,
maybe a little bit of fresh vanilla beans scraped inside of it.
But instead of just pouring it from the carton,
let's put it on the stove, give it a little whisk,
give it a little flavor, make it feel special for her.
[pleasant music playing]
When I go to Vicky's house, and she offers me a cup of coffee,
which I normally say no to because it's not typically my thing,
if I do say yes, she goes, "Oh, do you want a little creamer in it?"
"I love it. It's great!"
And I always have a sip and go, "Whoa, this is sweet!"
So I'm going to try to match what she enjoys,
and condensed milk will do that because it does have quite a sweetness.
Let's just put half-and-half in there.
I'm gonna eyeball this.
We're going to keep it low and slow, though, on this heat
because we don't want to scorch our milk.
Condensed milk.
[chuckling] Custard coffee.
[chuckles]
I think she'll be happy.
And then let's add some vanilla bean.
Vanilla bean paste is great.
It also has a nice roundness to it.
[whirring softly]
A hand frother.
You can also whip your eggs with it. Makes them fluffy.
That's all we're going to do, really.
You've gone from milk that's heated to coffee shop barista vibes.
We're going to let it all simmer together.
Some lovely preserves.
It's always nice to decant your condiments on the table.
You don't need to have a large jar sitting in the middle of a beautiful tablescape.
I think, you know,
all of this is about how you can take something that's everyday
and elevate it just a little bit.
Now we have a strawberry story. Strawberries in that if we need extra.
On this side, I am going to put some mint in just for color.
Again, we just bought some croissants at the store.
[chuckling] That's all we did.
But suddenly, she will arrive and say, "Oh my gosh, this looks so nice!"
[Michael] Check the burner-- Oh Lordy.
[rock 'n' roll music playing]
I bet it's good.
Look, by the way…
Let's see.
It didn't scald. We would have smelled it.
It's a beautiful pillow of creamy goodness.
Hold on.
That's very good.
And then you can give her that when she arrives
to thank her for sharing her family recipe with me.
[rock 'n' roll music continues]
Now we must get ready for Vicky.
♪ I never thought that I would lose my way ♪
♪ But since I've met you Now I have to say ♪
♪ That I'm lost ♪
♪ Lost in love ♪
♪ I'm lost in love ♪
[Vicky] You are always the hostess with the mostest. Always. Always.
[Meghan chuckling] Thank you.
Okay, you know, when I come to your house, you're like,
- "Give me some coffee…" - [chuckles] Because I'm a coffeeholic.
You love coffee. And you're like, "Give me some cream."
And so I thought,
"How can I make the cream that you love?"
I did a little bit of condensed milk and a little bit of half-and-half,
and added some nice vanilla bean paste and frothed it up.
- Oh my gosh! - And I think you're going to love it.
- I am so impressed. - I tasted it.
That's a really nice froth.
Thank you.
You know, I used to work for Starbucks.
- [Meghan] I remember knowing that. - Even though I worked in the…
On the corporate side. You weren't a barista.
On the corporate side. They had to start off in the stores.
- Oh, really? - And, um, I was so bad
that I was only allowed to take out garbage. [laughs]
- Oh my God. - I was so bad.
That's so good. I mean, I had a job when I was in college
working in a bar in Chicago.
- Really? - Yeah.
Yeah. Like, doing two majors and then like, "I'll go to Chicago
and I'll just go and make extra money and I'll be the coat check girl."
They're like, "Oh no, you can be a cocktail waitress."
And the guy was really loud and he's like, "Hey, can I get a [indistinct] martini?"
I was like, "I don't know what he's saying."
I was like, "I think he's from Texas, and he asked me for a Cowboy Run martini."
[laughs]
And they were like, "We don't have that."
So I went back, I was like, "We don't have that."
And he's like, "What? You don't have a Ketel One martini?"
I was like, "I don't know."
And they're like, "Let's have you go back to being a coat check girl."
"Let's have you-- Let's have you do that."
Okay, try this and let me know if you think it's good.
That is so good.
A little bit of sweetness, good froth, nice cream, a little vanilla.
I also brought some croissants for you. All the things to nourish you
while you teach me your ways.
You came to my house with that dish, that gorgeous dish of potstickers.
You were like, "My mom's in town."
But I had never seen them fanned out like that.
And then flipped over and I said, "What is this beautiful creation?"
I was new in town,
and you welcomed me with one of your beautiful cornucopias
of vegetables from your garden.
[Meghan] It's as if you knew where you were coming.
Hey!
- It looked exactly like that. - You mean this one that says Vicky on it?
Oh no, you made me a new one? You're so sweet!
- Of course I made you another one. - Oh my gosh.
I added some chili oil and, of course, Archie's eggs. A little note. And the--
- It's so beautiful. - All of our harvest.
- You make your own chili oil? - Yes, I'm happy with this.
We are using this today, and I love "Archie's Chick Inn."
[Meghan] I know. [chuckles]
What I remember is that my mom was in town helping me move in.
We took your amazing vegetables, and then that's what we used to make--
I think we made potstickers and egg rolls that day.
Normally, my mom cooks everything, and I asked her for the recipe,
and she was like, "Oh, you know me, I don't use recipes."
I was like, "Oh no, but I wanted to share this with Meghan."
So when I went home,
I started pulling out her old cookbooks and look how old this is.
- Oh my gosh. - And this piece of paper fell out.
- No! - And it's the only--
It was the only piece of paper in there.
Can you imagine? That is a great cookbook.
And it was because when my parents first moved here from Taiwan,
there was almost no Chinese restaurants.
So they had to cook their own food
because they couldn't go to Chinese restaurants.
But I've loved fried dumplings ever since I was a kid.
- Oh my gosh. - And I guess I wrote it down.
I have no memory of this, but this is my handwriting when I was little.
And so what my mom and I did was we took this as a basis,
and then we updated it to what we actually do at home today.
"Three-quarters cup," written so perfectly symmetrically.
- [both laugh] - It's so good.
- Alright, so… - What do we do?
It's famous in our family that this is the daughter that doesn't cook. [laughs]
- It's about to change. - She will be very proud.
- She'll be very proud. - About to change.
Okay. Chives, fajita seasoning, white pepper, and granulated sugar.
Fajita seasoning?
My mother does live in Texas, so I think that…
- [laughing] - It's a fusion.
[Vicky] Go, Meg!
So we've got the chives,
oil,
two tablespoons. I think it's about there.
Yeah, you need some more than that. If you want two tablespoons, keep going.
[cling]
- Ooh! - [both laughing]
Now you got it!
- Here. - I bet we can drain some of that.
I think that's actually a little-- That's probably about two tablespoons.
- Really? - Yeah.
Okay. We're going to season the meat.
- Meat alternative. - Or meat alternative.
How long have you been using a meat alternative?
I started using it recently only because I really like the umami flavor. We'll do…
- [Meghan] Tablespoon of light soy. - Mm-hmm.
And one tablespoon of sesame oil.
- Two tablespoons-- - I love sesame oil.
It smells so good, isn't it? And then one teaspoon of fajita seasoning,
but we can just sprinkle.
- [Meghan] Good? - [Vicky] Lovely.
And then a teaspoon of white granulated sugar.
And that we have over here.
[Vicky] Perfect.
I love coming to your place to eat because you always make it feel like a home.
- Thank you. - And like a community.
And so it's actually perfect that you picked this to make together
because this is a dish meant to be made with friends.
- That's great. I love it. - Yeah! That's so great.
So you said dumpling making is something that happens
for celebrations or events with your family.
Is this specific to a certain time of year or just any celebratory… moment?
Traditionally, it is, um, for Chinese New Year.
- Ooh! - Sort of the equivalent of Christmas,
where everybody, the family comes together.
But now you can have it all year round.
- I love it. - So now we're going to combine this part.
Perfect! With the chives.
- [Meghan] Ah-ha. Okay. - And with that, our filling will be done.
- Wow, so easy. - Yeah, it really isn't difficult.
You could make the dumpling wrappers from scratch if you'd like.
Um, it's a little bit tricky sometimes with that. [laughs]
That sounds like you need to be exact in your measurements.
And your girl here didn't want to take any chances with your dumplings.
- This smells amazing. - Yeah.
I love and appreciate that you are not telling me
that I need to make the dumpling wrapper.
- No. Because I always talk about…
Just because you can't do everything
doesn't mean you don't want to do some things.
Totally!
Some things is where that love can come in.
So we make the filling, it still feels personal.
You're not losing extra credit.
I know both of us like extra credit. We like to get the gold star.
You're not losing the gold star by not making the dumpling wrapper.
I don't think there's anything to feel guilty about.
- We're both working moms. - Yeah.
- I think it's really important to be… - To find the balance.
To be compassionate with yourself and say one can only do so much this week. [laugh]
So now take the round dumpling wrappers…
- [Meghan] Mm-hm. - …and then we're going to take,
oh, just a little spoonful.
[Meghan] Difficult to get a nice big clump of-- Oh, maybe not.
You put it in the center. Then you take your finger and put it in the water.
- [Meghan] Mm-hm. - We're going to pinch in the center first.
[both] Mm-hmm.
Okay, this is the only little tricky part.
You're going to take this, um, and you're going to pinch it that way
into a fold like that.
- [Meghan] Great. - Then you're going to pinch it in.
Then pinch it in like that again.
And then you're going to do the same exact thing.
- You're going to pinch it in here. - Mm-hmm.
- [Meghan] One side goes… - Yep.
- [Meghan] Yup. - You're good at that.
And then you give it, like, a little bit of a tuck.
Mm-hmm. And so it ends up being curved and looking like this.
Yeah! Perfect, Meg!
- [Meghan] Thanks! - This is actually the shape of an ingot.
Which is traditional Chinese money, like, from like a thousand years ago.
- This is so cool. - Like Tang Dynasty.
That's why they serve these in New Year
because they look like money, ancient Chinese money.
Oh, my gosh. I love hearing the meaningful stories behind things.
[Meghan] Over, that's it. And then I think that's right.
I've always been so impressed by how you started your business.
You started that business out in a garage.
Mm. My mom's garage.
Yeah, a lot of it was not only because of my dermatitis.
It was also because I was pregnant with my daughter.
And I had ruined my skin by treating it like a science experiment.
And, uh, I was learning about how things that you put on your skin
go through your skin into your body, just like food.
I was also just-- I didn't want to be marketed to anymore.
I just wanted something really real.
I had these mentors
ranging from the ages of 50 to 70 who just took me under their wings
and they would just teach me everything about Japanese philosophy
and beauty and culture and food.
And what I appreciate about the Japanese approach to beauty
is it's about health.
You gave me that- -this idea. I think it's so…
[sighs] …meaningful that if you break something
that is precious and valuable, it's not broken.
That that fracture, and you taught me this,
that that fracture actually makes it more beautiful.
That break makes it more beautiful.
And I just think that it felt really symbolic of saying to anyone,
if you've been through something, you're not broken. It can be fixed.
It can be sealed and healed at the same time with something--
Or celebrated because it's what makes you beautiful.
I'm going to say it wrong. "Kitsunge-- Kintsugi."
Oh yeah, yeah. "Perfect isn't beautiful."
Yeah.
Things that have lived and been dropped
and put back together again are more beautiful.
[Vicky] You're really good at this.
- I can't tell the difference. - I can.
[chuckling]
[Meghan] We've been trying all sorts of new things lately.
I love how you're young and hip. And you also love things like mahjong.
That is the most generous thing anyone's said. I am--
Girl, we're the same age, so I love how you're young and hip.
- Oh yeah, I love how you're young and hip. - [laughs]
But you love pickleball and mahjong.
[both laughing]
[Meghan] Oh my God.
So it feels like, as we've gotten into the rhythm of this,
is this what it feels like when you're doing it with your family
or when you're watching your family do this?
That as they get into the rhythm, it becomes less about what you're doing
and more about the connection you have with the people you're doing.
And the chat. All the conversation that can happen.
That's exactly… It's what you said. Food is what unifies us across families,
across cultures, um… That's exactly what dumplings are about.
[pleasant music playing]
- [Vicky] I am very impressed. - We did a very lovely job.
I give you an A plus, plus, plus, plus.
[in singsong] Thank you!
[Vicky] Before we put them on the pan, I'm gonna make a slurry.
What was, what did you say? A slurry?
I'm sure there's an elegant way to say.
- I've never heard that word. - It's a liquid, um…
with a little bit more in there to give you that lacy, crunchy finish.
- That's great. - Okay, it's a crisping mixture.
I like that better than slurry.
So it's going to be water, flour, clear vinegar.
For your slurry?
Crisping mixture.
Slurry with a fringe on top.
Clear vinegar, flour.
- [cork pops] - [laughs] You're so much fun.
Okay, so first, um, I turn it into, like, a little bit of a paste.
- Okay. - And then I add water.
- I see. - So that it mixes easier.
- Right now it's good. - Now we're ready. It's game time.
Now it's game time.
Get the pan, um, I would call it, like, medium hot.
- [Meghan] That feels hot enough, no? - Mm-hmm.
I'm gonna help you place the first few and then you can finish the pattern.
- Sound good? - Yes, please.
So we'll start in the center.
And I'm going to take the temperature down just a little bit.
Buy ourselves some time.
[Meghan] So now it's just going in this circle, right?
[Vicky] Exactly. And we make them nice and cozy.
- [Meghan] Snug. - Mm-hmm.
We'd call this a cuddle puddle.
- This is very satisfying. - [laughs]
[Vicky] So now we can put in the crisping liquid.
We pour it on top or sort of around the sides?
- All around. Would you like to do it? - No, you to do it.
I think for me, when I'm trying to steam something,
I just want to be very quick with the lid to trap that heat.
- [Meghan] Oh, wow! - I'm going to cover them about halfway.
- Oh! - Halfway up the dumpling.
- And-- - I had no idea. Now cover?
[Vicky] Yeah.
[Vicky] Perfect.
- [Meghan] What's next? Dipping sauces? - Yep.
I also think that we should use your chili oil because it looks so good.
Ooh, love it!
[pleasant music playing]
I have a very, very high tolerance for spicy and I love it. I crave it.
So I think we should make some chili oil for Vicky.
Okay, so let's get some peri-peri and some Calabrian chilies.
I'm also going to get the whole chilies because I think I like extra heat.
We're gonna need some garlic.
I don't need that whole thing.
A spoon, a little knife there.
Lemon.
You assume in a chili oil or hot sauce that it's just heat.
But what's bringing out that heat?
When we said the other day,
add a little salt to fruit, brings out the sweetness.
Add a little fruit to heat, brings out the heat.
So we're going to add…
plot twist, tamarind powder.
[upbeat music playing]
Even at a young age, we didn't have a lot, but we traveled.
My mom was a travel agent.
We would just try so many different flavors in different places.
My mom would make gumbo
and soul food has a lot of flavor and a lot of kick to it. I crave that.
And I always gravitate to that level of heat, so…
[crunch]
So I am ushering my family into my palate, but I love it.
No, go sit.
So I have some lemon peel.
It's so interesting because I think people think of chili oil
and they just think of, you know, go to a restaurant and say,
"Could have the red chili flakes?" But it's more than that.
We'll do a half a teaspoon of the chilies.
I'm going to let all of this steep together.
The complexity of flavor that you're layering in
can be really a lot more nuanced than you would ever imagine.
Half a cup of the sunflower oil.
That sunflower oil has a really high heat index.
Get some flavor of garlic in there.
Let's let all of those flavors cook down and then we'll put a little bit
of that tamarind powder in.
This is a quarter teaspoon of that tamarind powder.
We're just trying to add some zip.
I think the best thing about a chili oil or a hot sauce
is not when it hits you with a lot of heat,
but the finish.
That's only going to happen if you have layers and layers of flavor.
Just let that steep in its own heat for right now.
[sizzling]
Let's put it in the jar.
I don't personally think you need to strain it.
You could and then label it just "chili oil" so you remember what it is,
but your cue on this one will be you'll see the chilies in it.
[bubbling softly]
[Meghan] Oh, do you hear that?
[mimics bubbling]
It's bubbling in the container.
[mimics bubbling]
So all of those beautiful chilies, the garlic that we have in there,
the lemon zest, those flavors are going to keep pulling out
which I think is [clicks tongue] very good.
It's hot.
So let's let the lady rest.
Great children's book called Five Minutes' Peace. Give it to her.
[upbeat music playing]
[Meghan] What do you need for the potstickers dipping sauce?
- So we're going to do soy sauce… - [Meghan] Great.
- Balsamic vinegar. - [Meghan] Mm-hmm.
[Vicky] A little sugar.
Fresh garlic, green onion, and fresh ginger.
And then the last one is your chili oil. Cause chili oil is serious business.
[Meghan] Mm! Smells so good. Let's check on our potstickers.
So we're going to take this off and let them keep cooking without the lid on.
- Oh wow. - [Vicky laughs]
[Meghan] I love it!
I think this is a very satisfying thing to make.
I will say even my mother, who's a phenomenal cook,
gets a little stressed out at this point.
And this is where the rubber spatula comes in handy.
That's the piece that I think would feel stressful, the flipping over.
The whole thing is stressful. [chuckles]
I would like to share that I had stress dreams about this last night.
I dreamt that I packed the clothes that I was supposed to wear
and then when I opened my bag here, it was an ice skating outfit.
[both laughing]
[Vicky] We're getting very close.
- Plate flying in. Yeah. Here we go. - Yeah. That's perfect!
[Michael] It is except it's… Yeah.
- Very heavy. - [Michael] Yeah.
[both] That's okay!
This is where we use our boxing muscles. Okay, ready?
- Yes. - So put this on top.
Okay.
- It doesn't have to be such a hefty plate. - Perfect.
[Meghan] If you have a plate this large, this is a two-man job.
On the count of three, I'm going to flip it over and we hold onto it together.
- Yeah. One, two… - One, two, three. [grunts]
- [Vicky] Teamwork makes the dream work. - No!
This way.
One, two, three.
- Okay, ready? - I think it's…
- Flip! Don't worry! Ooo! [laughs] - Whoa!
- [Meghan] No, no, no! - [Vicky] It's one piece. You know what?
Right there. Hold on, hold on.
- We use these guys. - Aah!
We use these guys, and it won't break.
[Meghan] Your mom would be so proud. Your mom would be so proud.
[upbeat music playing]
[Meghan] You did it!
- Let's get our sauce. Give it a shot. - Okay.
- I just checked off. - See how we did.
I got, like, my last Asian daughter badge just now.
- [laughs] - Indeed.
I have completed my course as an Asian daughter.
- Thank goodness. - Here we go.
- [Vicky] Oh! Oh my gosh, that is… - [Meghan] Mm.
I'm really proud of us.
- Well done. Thank you for teaching me. - [laughs] Yay!
Yes. Go for it.
[chuckles]
[Vicky] Mm!
That is so good.
[Vicky giggles]
- Love it! - Yay!
[upbeat music continues]
[music ends]
[gentle music playing]
[Meghan] I'm excited.
Now, Vicky, I didn't just invite you here to share your potsticker recipe with me.
Talk to me about how you make your magical masks and exfoliants.
You've been talking about how we use natural products.
- Yeah. - That's part of the healing.
The holistic healing, but can you show me how you make some of those?
Yes! Okay, so you know how you've always loved, um,
having that really, really polished look to the skin?
Yes, I love an exfoliant, but in a way that's really gentle.
- Taking care of your skin. - You need something polishing.
Um, it starts with what's in the kitchen, like we were just talking about.
Because food is medicine.
Same for your skin because what's good for your body is good for your skin.
So you're going to make a little polishing mask,
and I'm going to make a little polishing mask.
And it's quite flexible. So first, we're going to start with mochiko,
which is just a finely ground rice powder that you use to make mochi with.
- Oh my gosh! - Yeah!
- And fun fact-- - Mochiko. Great word.
In Japanese, um, they call really beautiful skin mochihara skin
because it's skin that looks like mochi.
- Like little mochiko! Oh my gosh! - Yeah!
And they say your skin is puru puru, which means it's bouncy.
- I want this to happen to me. - Isn't that fun?
Let's make some-- Let's make some mochi.
- [Vicky] Perfect. - Excellent.
- [Meghan] One scoop? - One is good.
- I really want the puru puru. - Puru puru.
- So I might want more of that. - [Vicky laughs]
My mom, when she was growing up,
with the first wash of rice that would come off,
the milky liquid that you get,
that's what they would wash their skin and their hair with.
And it's actually because rice has all these incredible things in it.
Softeners, brighteners, antioxidants.
Oh my gosh.
Phenomenal for the skin. The next thing that we're going to add in
here is called koji.
It's full of enzymes, which can make them more bioavailable to the skin.
- Mochiko plus koji. - Plus koji, yeah.
[Vicky] This is kombucha. So all--
Is this the same kombucha you'd use to have a kombucha drink?
Exactly. And this is the green tea that you would make to make green tea.
- So this is just plain matcha powder? - Yes. [giggles]
[Vicky] The reason I like it is because it's quite powerful.
And it's also really finely ground, uh, so it doesn't scratch the skin.
You never want to scratch the skin. We'll do a little.
[sighs] She knows so much.
This is, uh, ube extract.
Ube is purple yam.
A lot of the things that are really great for your microbiome when you eat it
are great for your skin, too.
So that's why the koji, soy, all of these ingredients,
they just make everything more bioavailable to the skin,
but also keep your skin and your body in that natural, harmonious balance.
- So now let's make a polishing gommage. - You're just so deeply impressive.
[laughs]
- We can use a little bit of your honey. - [Meghan] Sure.
[Vicky] Now all we have to do is add hot water to here.
So let's put in about a tablespoon and start there.
- [Meghan] Is that good? - Yeah. Adorable tiny whisks.
Mm-hm.
Wow, this smells so good.
All of these ingredients came from the Japanese grocery store.
If you have an Asian store near you,
all of these ingredients should be readily available.
Amazing.
Um, in my company, we use pharmaceutical and medical grade versions of these.
Um, but if you're at home, you can always go to the kitchen
like women have done over hundreds of years.
[Meghan] And you can order all this online too?
- Yeah. So now we'll use this. - Okay.
Okay. And then you can just…
Use on the back of your hand so you see what it feels like.
- Hopefully, it's not too hot. - [Meghan] That would be great.
[Vicky] I'd just give it like this really, really gentle polish.
In Japan, they believe that
cleansing is an act of letting go.
So when I'm cleansing my skin at night,
I think about things I'm holding on to that are not in service to me anymore.
Fear, anger, anxiety, all the things.
I love the idea of sort of surrendering, holding on to stuff we just don't need.
- And I feel like as mothers… - Not in your best and highest good.
As friends, as leaders, we try so hard every day,
but, like, we can also let go of all that self-judgment, you know?
And that's one of the things that you taught me a long time ago is
instead of you're washing your skin and putting on moisturizer,
- every piece of it feels like a ritual. - A little ritual.
The ritual of how you start your day, of how you end your day,
and to be so mindful in each of those steps
that it becomes a bit of a meditation as opposed to just, ah, rinse and repeat.
It's like, no, let me take this moment and even that one minute of self-care…
Yeah.
…as opposed to just, "I'm just washing my face."
It's like, no, let me really… I'm-- I'm nurturing myself.
I'm caring for my skin and really creating that
as part of your daily practice to start and end the day
as opposed to just going through the motions.
- Totally. - But that I learned from you.
That I have absolutely adopted from you, and I love it. I put it in practice.
Love that. The only difference between ritual and routine is intention,
and so if you give yourself intentionally just two minutes on either side of the day
to bookend your day, what other time throughout the day
are you giving yourself to say, "I care for myself"?
So with that, that's it.
- You can leave it on for 10, 15 minutes. - [Meghan] Okay.
And then, when you rinse it off, all you do is just…
I personally like to wet a cotton pad and just wipe it down.
And you can touch your skin afterwards and it'll feel quite lovely.
- Really? Already? Just that fast? - Mm-hm! That's it.
- Yes. - You can see quite a difference.
- It's quite bright and pretty. - I feel like Vanna White.
- [Vicky] Beautiful. Pretty hands. - [chuckling] Just one hand.
- [Vicky] Pretty hands. - I feel like Vanna White with one hand.
[Meghan] And now let's wrap up our day with some blooming tea.
- ♪ I feel like… ♪ - ♪ I feel like I'm dreaming ♪
♪ I know that… ♪
- [Meghan] Do you love the tea? - [Vicky] It's beautiful.
♪ Your sweet love Is all that I learn from ♪
♪ Everything… ♪
This will be quite hot, but let's have a little sip.
I think the Meghan and Vicky of ten years ago would be very proud.
- I agree. - [giggles]
And then the question is,
ten years from now, where on earth are we going to be?
- Mm-hmm. - Wow. Where are we gonna be?
I don't even know, but it's going to be fantastic.
- Thank you for your friendship. - Mm.
Thank you for your friendship.
I would have never made it here without you. I'm so grateful for you.
Oh my gosh. Likewise. We've been through a lot.
[cheerful music playing]
[Vicky] Thank you for making this possible.
[Michael] Thank you, guys.
Such a great day!
It was really great. So fun. Thank you for having me here.
- What an honor. - It was fantastic.
♪ I have walked a long way With a heavy load ♪
♪ I have driven mine down the long road ♪
♪ I've flown across the sky Stepped on every train ♪
♪ But I can't find The answer to this pain ♪
♪ I'm coming home ♪
♪ On the beaten track ♪
♪ Yes, I'm coming home ♪
♪ I'm coming home ♪
♪ Yes, I'm coming home ♪
♪ On the beaten track ♪
♪ Yes, I'm coming home ♪
♪ I'm coming home ♪
♪ On the beaten track ♪
♪ Yes, I'm coming home ♪