This week, Dina sits down with Isabel Tom to talk about the importance of building meaningful connections between grandparents and grandchildren. Drawing from her experience growing up with her grandparents and working in senior living and hospice care, Isabel shares practical ways families can bridge the generational gap through curiosity, conversation, and intentional time together.

The conversation explores caregiving, honoring older generations, and how children can have a profound impact on the lives of aging loved ones. Isabel also introduces her Grandkid Investigator Kit, a resource designed to help kids uncover family stories and create lasting memories with their grandparents.

A powerful reminder from this episode: every generation has value, purpose, and more to share.

This week in the kitchen:

Since we are at the tail end of the school year we want quick and easy! Isabel loves to turn to pesto pasta, in solidarity here is Dina’s recipe for Pesto Pasta Salad.

Featured recipe: Pesto Pasta Salad

ingredients

 1 lb dried pasta such as elbows or cavatappi, cooked according to package directions

 1 1/2 cups fresh basil leaves, packed

 1 garlic clove, roughly chopped

 1/4 cup of Parmesan cheese

 1 tsp kosher salt

 1/2 tsp black pepper

 1/2 cup mayo

 1/3 cup olive oil

 1 cup fresh mozzarella cubes or Bocconi cut in half

 1 cup cherry tomatoes, halved

instructions

1. Cook pasta until al dente, according to package directions. Drain and set aside
2. In a blender add basil, parmesan cheese, garlic, salt, pepper, olive oil, and mayo.
3. Blend until mixture is smooth and combined.
4. Place the pasta in a large bowl and pour the pesto sauce over the pasta. Toss gently and make sure pasta is coated.
5. Fold in the mozzarella and tomatoes gently. Let the pasta chill for about 30 minutes in the fridge before serving.
6. If you have balsamic glaze a little drizzle prior to serving is nice!

Resources: Dina’s Cookbook-https://www.amazon.com/At-Kitchen-Sink-Recipes-Cookbook/dp/0593728939

Dina’s Web Site: https://www.dishitgirl.com/recipes/pesto-pasta-salad

Grandparent Investigator Kit : https://www.valueofwrinkles.com/store

Connect with Isabel: https://www.valueofwrinkles.com/

Diane’s Instagram: @isabelctom

Prefer video? This episode is on YouTube!

DishItGirl is a part of the Christian Parenting Podcast Network. For more information visit www.ChristianParenting.org

In this episode, host Dina Deleasa Gonsar continues her spring–summer “How-To” series by welcoming internationally recognized food-preservation expert Diane Devereaux, also known as The Canning Diva. With over 30 years of experience, Diane is an author, TV presenter, instructor, and mom of two who has dedicated her life to empowering others to garden, preserve, and cook sustainably.

Dina and Diane dive into why food preservation and gardening have surged in popularity—especially as more people become curious about the food supply chain and how to take control of what they eat. Diane shares her philosophy that even as an expert, she remains a lifelong learner. That truth, she says, should encourage beginners who often feel overwhelmed or unsure of where to start.

Before getting into the heart of her new book, From Seed to Table: A Comprehensive Guide to Gardening, Preserving, and Cooking for Sustainable Living. This episode sets the tone for a season of practical, confidence-building conversations about growing food, preserving harvests, and creating a more sustainable, intentional kitchen.

This week in the kitchen:

Featured recipe: Quick Pickled Vegetables

ingredients

• 1/2 cup white vinegar
• 1/4 cup red wine vinegar
• 1 garlic clove smashed
• 2 tsp sugar
• 1 tbsp kosher salt
• 1 tsp black peppercorns
• 1 tsp mustard seeds
• 2 sprigs of dill or 1 tsp dried dill
• 1 carrot, peeled and sliced
• 1/2 cup kirby cucumbers, sliced
• 1 cup shredded cabbage
• 1/2 cup radishes, sliced

instructions

1. In a medium size saucepan add the vinegars, salt, peppercorns, mustard seed, garlic clove, and sugar. Bring to a boil, dissolving the salt and sugar. Stirring every so often. About 5 minutes. Turn off the heat once the sugar is dissolved and let it rest for 2 minutes.
2. Add the vegetables to a heatproof bowl. Then pour the brine over the vegetables and toss. Let the vegetables and brine cool before add them to the jar(s)
3. After they have cooled, add the vegetables and the brine to the jar and put the lid on tightly. Store in the fridge for up to a week.

RECIPE NOTES: Make sure you prep the jars you are using. Clean them out with warm soapy water. Then let them air dry. It is best to use wide mouth pint jars. I also use a mandoline to uniformly slice the vegetables.

Resources: Dina’s Cookbook-https://www.amazon.com/At-Kitchen-Sink-Recipes-Cookbook/dp/0593728939

Dina’s Web Site: https://www.dishitgirl.com/recipes/quick-pickled-vegetables?rq=pickle

From Seed to Table Book: https://www.hungry4home.com/shop2/p/hungry-for-home-a-year-together-at-hillside-farm

Connect with Dinae: https://canningdiva.com/contact/meet-the-diva/

Diane’s Instagram: @canningdiva

Prefer video? This episode is on YouTube!

DishItGirl is a part of the Christian Parenting Podcast Network. For more information visit www.ChristianParenting.org

In this episode, Dina chats with friend and guest Ruth McKeaney — former attorney turned home renovator, cookbook author, and host of Hungry for Home. Ruth shares how she went from the courtroom to flipping houses with her husband, moving every 18 months while raising five kids, and discovering her creative side through necessity.

They talk about:

• Faith in uncertainty — Ruth’s journey of trusting God through constant moves, chaos, and identity shifts.
• Marriage as a team — how she and her husband supported each other during 16 years of renovations.
• Hospitality + kitchen life — freezer marinades, her go-to takeout, and the gluten-free Trader Joe’s cake she hides from her kids.
• Signature recipe — her “Barely Baked Cookies,” kept in frozen dough balls so she can bake fresh cookies for guests anytime.

Ruth’s story is full of heart, humor, and encouragement for anyone navigating change, motherhood, or building a life centered on home and faith.

This week in the kitchen:

Featured recipe: Chocolate Chip Cookies from Hungry 4 Home Cookbook

Ingredients

4 sticks butter

2 tablespoons vanilla

3 eggs

1 cup sugar

2½ cups brown sugar

1½ teaspoons salt

1½ teaspoons baking soda

5 cups flour

1 bag of good chocolate chips (I use Ghirardelli)

Instructions

Step 1: Soften the butter until partially melted. Stir in brown sugar, sugar, vanilla, and eggs.

Step 2: Combine salt, baking soda, and flour in a bowl.

Step 3: Add the wet ingredients to the dry ingredients and mix by hand. Do not overmix! Stir in chocolate chips.

Step 4: Using an ice cream scoop, spoon generous balls of cookie dough onto a greased and lined baking sheet. Refrigerate at least 30 minutes (or overnight).

Step 5: When you are ready to bake, preheat the oven to 375°F on the convection setting.

Step 6: Put the cold cookie dough tray into the oven and bake until the edges are brown but centers are still gooey (about 10 minutes). They will look “barely-baked.”

Resources: Dina’s Cookbook-https://www.amazon.com/At-Kitchen-Sink-Recipes-Cookbook/dp/0593728939

Hungry 4 Home Book: https://www.hungry4home.com/shop2/p/hungry-for-home-a-year-together-at-hillside-farm

Connect with Ruth: https://www.hungry4home.com/

Ruth’s Instagram: @hungryforhome

Prefer video? This episode is on YouTube!

DishItGirl is a part of the Christian Parenting Podcast Network. For more information visit www.ChristianParenting.org