Original subtitles

(doorbell chimes)

HI! HI, GIADA!

SURPRISE.

MY FRIEND VANESSA RECENTLY HAD A BABY.

AND I REMEMBER AFTER HAVING JADE, HOW BUSY I WAS.

HI, MAX. SAY "HI."

SO I THOUGHT I'D MAKE SOMETHING SPECIAL

FOR VANESSA AND HER HUSBAND JASON.

(Giada)...

THE ARUGULA GIVES IT A PEPPERY KICK.

AND THE LOX MAKES THIS ITALIAN OMELET TRULY GOURMET.

CRISPY CHICKEN WITH A WARM AND HEARTY SAUCE.

IT'S THE ULTIMATE COMFORT FOOD.

BELIEVE IT OR NOT,

THIS IS A SIMPLE, NO-FUSS DESSERT

THAT LOOKS AND TASTES AMAZING.

THIS IS A SPECIAL DELIVERY I KNOW VANESSA'S GONNA LOVE.

ISN'T SHE, JADE? (chuckles) (vocalizes)

♪♪

Closed Captions provided by Scripps Networks, LLC.

Captioned by Closed Captioning Services, Inc.

I'M STARTING WITH MY EGG WHITE FRITTATA

WITH LOX AND ARUGULA.

AND I'VE ALREADY SEPARATED SIX EGGS.

I'M JUST ADDING TWO MORE FOR A TOTAL OF EIGHT.

AND I'M ONLY USING THE EGG WHITES.

I'M KINDA MAKING THIS A LITTLE BIT OF A LIGHTER FRITTATA.

IT'S FOR MY FRIEND VANESSA WHO JUST HAD A BABY A FEW WEEKS AGO,

AND SHE'S TRYING TO EAT REALLY WELL.

SO YOU JUST WANT TO WHISK THE EGG WHITES

AND JUST BREAK 'EM UP A LITTLE BIT.

OKAY.

TO THAT, I'M GONNA ADD A LITTLE BIT OF SALT AND PEPPER.

WE'RE GONNA SEASON IT.

BUT YOU DON'T WANT TO ADD TOO MUCH SALT

BECAUSE THE LOX HAVE SALT IN 'EM, AS WELL.

ALL RIGHTY.

SO LET'S GRAB SOME CREAM AND SOME LOX.

♪♪

SO THE CREAM IS TO MAKE EGG WHITES A LITTLE MORE MOIST.

AND THEN THE LOX. WELL, IT'S GONNA GIVE IT GREAT COLOR,

GET A LITTLE BIT OF THAT SMOKY BITE,

AND IT'S GONNA BE REALLY PRETTY AND PINK.

SO WE'LL MEASURE OUT 1/2 A CUP OF CREAM.

AND THAT'S REALLY ALL YOU NEED,

JUST LIKE THAT, REALLY SIMPLE.

THIS IS SORT OF THE TRICK

TO KEEPING THE FRITTATA NICE AND LIGHT.

AND GIVE IT ANOTHER QUICK

LITTLE WHISK.

PERFECT.

SO NOW TIME FOR THE LOX.

I GOT THESE GREAT, LITTLE NOVA SCOTIA LOX FOR VANESSA,

SINCE SHE LOVES IT.

PLUS, YOU FEEL LIKE YOU'RE TREATING YOURSELF

WHEN YOU EAT LOX.

I'M GONNA CUT IT IN HALF AND THEN JUST DICE IT UP,

JUST SO IT REALLY COMBINES IN THE EGG WHITES.

AND THEN WITH THE GREEN ARUGULA

AND A LITTLE LEMON ZEST

AND THE WHITE FROM THE FRITTATA,

IT'S GONNA BE GORGEOUS, AND IT'S GONNA TASTE EVEN BETTER.

AND WE'LL GIVE THIS A LITTLE WHISK

TO INCORPORATE THE SMOKED SALMON

INTO THE EGG WHITES.

AND NOW WE NEED A COUPLE MORE THINGS.

WE NEED ARUGULA, SOME GARLIC AND LEMON.

HERE WE GO.

WHAT WE'RE GONNA DO

IS ACTUALLY SAUTé THE ARUGULA FIRST

IN A LITTLE BIT OF GARLIC.

WE'LL HEAT UP THE PAN.

AND I JUST WANT TO GET ONE GARLIC CLOVE.

SO JUST PEEL IT.

THERE WE GO. AND THEN WE'LL JUST CHOP IT UP.

AND VANESSA AND JASON ARE SO EXCITED.

THIS IS THEIR FIRST BABY.

EVEN THOUGH PEOPLE PREPARE YOU AND EVERYBODY TELLS YOU, LIKE,

WHAT YOU SHOULD BE DOING AND HOW TO DO IT,

YOU JUST DON'T KNOW TILL YOU'RE IN IT.

ONE OF THE THINGS I THINK A LOT OF PEOPLE FORGET IS TO EAT,

TO GO TO THE STORE, THEY NEED TO GET STUFF,

AND A LOT OF TIMES PEOPLE END UP JUST ORDERING IN.

SO IT'S SO NICE TO GET A HOME-COOKED MEAL.

SO WE'RE GOING TO HEAT UP THE GARLIC A LITTLE BIT,

'CAUSE WE'RE JUST GONNA FLAVOR

THE ARUGULA HERE.

THEN WE ADD...

THE ARUGULA JUST LIKE THAT--

NICE, PEPPERY, FRESH BABY ARUGULA,

REALLY GOOD STUFF.

AND SHE LOVES ARUGULA. SHE LIKES A LITTLE SPICINESS,

SO I THINK SHE'S GONNA REALLY LIKE THIS.

AND THE ARUGULA IS JUST LIKE THE SPINACH.

IT'S GONNA BASICALLY WILT DOWN IN NO TIME,

IN A MINUTE OR TWO.

I JUST WANT TO SEASON IT WITH A LITTLE BIT OF SALT

AND A LITTLE BIT OF PEPPER.

GIVE IT A QUICK LITTLE SAUTé HERE.

AND WHILE THAT WILTS AND COOKS DOWN,

I'M GONNA ZEST A LEMON

INTO MY FRITTATA.

I LOVE LEMON WITH THE LOX.

IT JUST PERFUMES THE WHOLE FRITTATA.

PERFECT.

AND WHISK ALL THE LEMON INTO IT.

AND...

SO NOW THAT THE ARUGULA HAS WILTED DOWN,

SPREAD IT OUT SO THAT IT EVENLY GETS MIXED INTO THE EGG WHITE.

AND THEN JUST POUR THE FRITTATA

RIGHT IN THERE.

SO YOU GET A LITTLE GREEN, A LITTLE PINK.

VERY PRETTY.

AND NOW WE'RE GONNA LET THIS COOK

FOR ABOUT FOUR TO FIVE MINUTES, UNTIL THE SIDES

KINDA PULL AWAY FROM THE PAN AND IT STARTS TO COOK,

AND THEN WE'RE GONNA FINISH IT IN THE OVEN.

♪♪

SO NOW I'M JUST RUNNING MY SPATULA AROUND THE SIDES

SO I CAN SEE UNDERNEATH A LITTLE BIT

TO SEE THAT IT'S GOLDEN BROWN.

SO I'M GONNA PUT THIS IN THE OVEN

AND BAKE IT AT 350 FOR ABOUT 10 MINUTES,

UNTIL THE TOP IS NICE AND GOLDEN BROWN.

AND THEN MY CHICKEN MILANESE--

CRISPY ON THE OUTSIDE WITH A TOMATO AND FENNEL SAUCE

THAT IS OUT OF THIS WORLD.

♪♪

MAN, THAT LOOKS GOOD.

AND YOU SEE THE SALMON ON TOP AND THE ARUGULA.

IT'S NICE AND GOLDEN BROWN.

AND WHILE THAT COOLS,

I'M GONNA GET STARTED ON MY CHICKEN MILANESE

WITH MY TOMATO AND FENNEL SAUCE.

AND I'VE GOT THREE BOWLS 'CAUSE WE'RE GONNA BREAD THIS CHICKEN.

I JUST WANT TO MEASURE OUT A LITTLE BIT OF FLOUR.

ALL RIGHT, NOW WE NEED TWO EGGS.

SO THE FLOUR ALLOWS THE EGG

TO STICK TO THE CHICKEN,

AND THEN THE EGG ALLOWS THE BREADCRUMBS TO STICK TO IT.

SO YOU NEED ALL THREE TO GET THAT NICE, CRISPY CRUST.

THERE WE GO.

SO TWO EGGS.

SO YOU JUST WANT TO BEAT THE EGGS.

THEN WE NEED SOME STORE-BOUGHT BREADCRUMBS.

WE NEED THAT NICE, CRISPY CRUST.

SO WE NEED SOME FINE BREADCRUMBS

RIGHT IN THERE.

AND WE'RE GONNA SEASON THE BREADCRUMBS.

SO I'M GONNA ADD A LITTLE BIT OF DRIED THYME

AND A LITTLE BIT OF DRIED BASIL,

AND YOU CAN USE WHATEVER KIND OF HERBS YOU LIKE,

AND SOME PARMESAN CHEESE.

SO JUST ADD A LITTLE PARMESAN CHEESE IN HERE.

THERE WE GO.

AND NOW I JUST WANT TO MIX IT ALL TOGETHER.

WE WANT TO FRY THEM UP IN A LITTLE BIT OF VEGETABLE OIL

SO I CAN GET NICE, GOLDEN BROWN CRUST

WITHOUT THE CHICKEN CUTLETS BURNING.

AND IT DOESN'T HAVE ANY FLAVOR.

AND YOU WANT 'EM NICE AND THIN SO THEY COOK QUICKLY.

THERE WE GO.

AND I HAVE GOT FIVE PIECES BECAUSE I FIGURED

SINCE I WAS GONNA MAKE THIS FOR VANESSA,

I COULD MAKE AN EXTRA CHICKEN CUTLET FOR MYSELF.

A LITTLE BIT OF SALT

AND A LITTLE BIT OF PEPPER.

AND THEN WE'RE GONNA FLIP 'EM AND SEASON THE OTHER SIDE.

AND A LITTLE PEPPER.

NOW LET'S START.

AND WE'LL DIP THE CHICKEN

IN THE FLOUR FIRST.

JUST KINDA SHAKE IT

AND GET ANY OF THE EXTRA FLOUR OFF.

AND INTO THE EGG.

AND THEN INTO THE BREADCRUMBS.

THERE WE GO. MAKE SURE THAT ALL THE CHICKEN GETS COATED.

THEN WE GET A NICE, EVEN CRUST EVERYWHERE.

OKAY.

THERE WE GO, NICE SIZZLING SOUND.

♪♪

ALL RIGHT, LAST ONE INTO THE PAN.

(pan sizzling)

THESE ARE GONNA COOK ABOUT THREE TO FOUR MINUTES ON EACH SIDE.

SO IN THE MEANTIME, I'M GONNA CLEAN UP.

♪♪

SO THE CHICKEN'S BEEN COOKING ABOUT THREE MINUTES.

AND YEAH! NICE AND GOLDEN BROWN ON THE OTHER SIDE.

YEAH. LOOK AT THAT. WHEW!

YOU CAN SEE THE CHEESE ACTUALLY MELTED INTO THE CRUST.

IT LOOKS GOOD.

OKAY.

SO NOW THEY NEED TO COOK ANOTHER TWO OR THREE MINUTES

ON THE OTHER SIDE.

SO IN THE MEANTIME, WHILE I WAIT FOR THOSE TO COOK,

I'M GONNA GET STARTED ON THE SAUCE.

WE'RE GONNA START WITH SOME FENNEL.

SO WE'RE JUST GONNA CUT THE TOPS OFF.

AND JUST CUT THE BOTTOMS EVER SO SLIGHTLY.

AND THEN WITH THE FENNEL, WHAT I LIKE TO DO

IS JUST LIKE AN ONION.

IT'S ALMOST LIKE PEELING THE OUTER LAYER OF THE ONION.

YOU TAKE THE OUTER LEAF OFF.

AND I DO THE SAME THING WITH THE TOP ONE.

CUT THE TOPS OFF. JUST CLEAN THE BOTTOM OFF.

A VERY THIN SLICE.

AND THEN I JUST CUT JUST THE OUTSIDE LEAF.

JUST TAKE IT OUT.

AND THEN I TAKE THE INSIDE AND YOU CUT IT IN HALF,

AND I JUST KINDA SLICE IT THIN.

♪♪

THERE WE GO.

SO THE FENNEL IS READY.

I'M GONNA GRAB MY PLATTER.

I JUST LINED THE PLATE WITH SOME PAPER TOWEL

JUST TO ABSORB ANY OF THE EXTRA GREASE WHILE IT COOLS.

THEY'VE BEEN COOKING ABOUT THREE MINUTES.

AND LET'S CHECK. OOH, YEAH.

YOU WANT TO CHECK THE BOTTOM

AND MAKE SURE THAT IT'S NICE AND GOLDEN BROWN.

SO ONE OUT.

(pan sizzling)

THERE WE GO.

AND THEN WE'LL LET THEM COOL SLIGHTLY

BEFORE WE PACK 'EM UP.

THERE WE GO. ALL RIGHT.

SO I'M GONNA PLACE THE CHICKEN BACK HERE

WHILE I FINISH THE SAUCE.

AND LET'S COOK THE FENNEL IN THERE.

AND I WANT TO COOK THE FENNEL IN THE SAME PAN

THAT I COOKED THE CHICKEN

JUST SO WE CAN KEEP ALL THAT FLAVOR IN THERE.

ADD A LITTLE SALT

AND A LITTLE BIT OF PEPPER RIGHT IN THERE,

JUST TO SEASON IT AND SOFTEN THE FENNEL A LITTLE BIT.

SO THE FENNEL'S GONNA COOK FOR ABOUT FIVE MINUTES OR SO,

JUST UNTIL IT SOFTENS. AND THEN WHEN I COME BACK,

I'M GONNA SHOW YOU HOW TO PUT THIS ALL TOGETHER.

AND LATER, A TOWER OF SWEETNESS--

IT'S FRUITY, GOOEY AND DRIPPING WITH CHOCOLATE.

I'M HALVING 2 1/2 CUPS OF CHERRY TOMATOES

FOR MY CHICKEN MILANESE WITH FENNEL AND TOMATO SAUCE.

SO NOW THAT I HAVE THE CHERRY TOMATOES CUT

AND MY FENNEL HAS SOFTENED NICELY--

IT ONLY TOOK FIVE MINUTES TO DO--

NOW WE WANT TO ADD THE TOMATOES INTO THE FENNEL.

AND WE JUST WANT TO COOK 'EM FOR A FEW MINUTES,

JUST TO SOFTEN THEM. THEY'RE NICE AND SWEET.

AND WE'LL ADD A LITTLE BIT OF SALT

AND PEPPER JUST TO SEASON THE TOMATOES A LITTLE BIT.

THIS IS GONNA BE SO, SO PRETTY.

OKAY, WHILE THE TOMATOES SOFTEN,

I'M READY TO CUT UP AND PACK UP MY FRITTATA.

THIS IS MY EGG WHITE FRITTATA WITH MY LOX AND THE ARUGULA.

NOW THAT IT'S COOLED COMPLETELY, I'M JUST GONNA CUT IT UP.

AND LOOK HOW PRETTY THAT IS.

I'M JUST GONNA CUT IT AGAIN

INTO LITTLE SQUARES.

AND YOU KNOW WHAT?

I JUST WANT TO MAKE SURE IT TASTES RIGHT,

AND I DON'T THINK SHE'S GONNA MISS THAT CORNER.

MMM. MMM!

THE LOX HAS THAT NICE SALTY BITE,

BUT IT'S ALSO BUTTERY.

THAT IS A GOOD ONE.

SO NOW LET'S GRAB THE TUPPERWARE,

AND I'M GONNA GRAB MY LABEL.

BASICALLY WHAT I DID IS I LABELED ALL THE DISHES

AND JUST HAD REHEATING INSTRUCTIONS.

SO WE HAVE THE EGG WHITE FRITTATA WITH LOX AND ARUGULA.

ENJOY AT ROOM TEMPERATURE.

PERFECT.

WE'RE TRYING TO MAKE THIS AS EASY ON VANESSA AS POSSIBLE.

SO NOW...

I'M JUST GONNA GRAB ALL THE FRITTATA

AND JUST LAY IT IN THE TUPPERWARE.

THIS WAY, THE TUPPERWARE WILL KEEP IT NICE AND FRESH,

'CAUSE IT'S SEALED.

DO THAT.

THEN PUT THE LID ON.

AND THE EGG WHITE FRITTATA IS DONE.

WE'LL JUST SET IT OVER THERE,

AND WE'LL PACK IT UP IN A LITTLE BIT.

OKAY, NOW THAT THEY'RE STARTING TO SOFTEN--

YOU JUST WANT 'EM TO SOFTEN A LITTLE BIT.

AND WE'RE GONNA ADD A LITTLE BIT OF DRIED THYME.

MMM.

THE LEMONY THYME IS REALLY EARTHY,

AND IT'S REALLY GOOD IN HERE-- PERFECT.

WE ALSO NEED A LITTLE BIT OF GARLIC.

I'M JUST GONNA ADD ONE CLOVE OF GARLIC IN THERE

JUST FOR A LITTLE EXTRA FLAVOR-- AGAIN, NOT TOO MUCH GARLIC.

A LITTLE BIT OF GARLIC FOR FLAVOR IS GOOD.

JUST CHOP THAT UP,

AND WE'LL JUST COOK IT A LITTLE BIT IN HERE.

THERE WE GO.

PERFECT.

WE'LL LET THAT JUST SORT OF INFUSE THE FLAVORS OF THE SAUCE.

OKAY, SO NOW ONE LAST INGREDIENT--

A LITTLE MASCARPONE CHEESE.

SO WE'RE GONNA ADD 1/2 A CUP,

AND LOOK HOW BEAUTIFUL THAT IS--

NICE AND CREAMY, PERFECT.

AND JUST KIND OF ADD THAT ALL IN THERE.

OH, IT JUST MELTS INTO THE TOMATOES

AND THE FENNEL.

AND I THINK IT MIGHT BE TIME...

FOR MY LUNCH.

I'M GONNA GRAB A PLATE

AND GRAB THE SMALL LITTLE CHICKEN MILANESE

THAT I MADE FOR MYSELF.

LET'S GRAB THE SAUCE.

AND BASICALLY ALL YOU WANT TO DO WITH THIS

IS JUST MELT THE MASCARPONE CHEESE

AND THEN TURN OFF THE HEAT AND LET IT COOL.

THAT IS ALL YOU DO. MIX IT ALL TOGETHER.

SEE HOW NICE THAT LOOKS?

AND THEN DO A LITTLE BIT OF SAUCE

RIGHT OVER IT JUST LIKE THAT.

AND LET'S TASTE IT. I'M EXCITED.

ALL OF THE SMELL OF THE FOOD MAKES ME... ♪ HUNGRY ♪

MMM.

MMM!

CRUNCHY.

NICE CRUNCHY CRUST,

LOTS OF FLAVOR FROM THAT PARMESAN CHEESE AND THE HERBS.

MMM.

ALL RIGHT, UP NEXT, I'M GONNA MAKE A VERY SIMPLE DESSERT

THAT INVOLVES A LITTLE BIT OF CHOCOLATE

THAT I THINK VANESSA IS GONNA LOVE.

I JUST MADE SOME CHOCOLATE SAUCE

FOR MY MINI PANCAKES WITH RASPBERRY SORBET AND CHOCOLATE.

AND ALL I DID WAS MELT 1 CUP OF SEMISWEET CHOCOLATE CHIPS

WITH 1/2 CUP OF HEAVY CREAM.

AND LOOK AT WHAT YOU END UP WITH.

OKAY, SO THIS IS DONE.

I'M GONNA LEAVE THIS HERE AND LET IT COOL.

IN THE MEANTIME, I'M GONNA GET STARTED ON MY MINI PANCAKES.

I WANT TO ADD

ABOUT A TABLESPOON AND A HALF OF BUTTER.

DROP IT RIGHT ON THE GRIDDLE.

MOVE IT AROUND SO IT MELTS.

OOH, COME ON OVER, GUY.

THERE WE GO.

SO WHILE THE BUTTER CONTINUES TO MELT,

I'M GONNA START ON THE BATTER--

1 CUP OF PANCAKE MIX--

THERE WE GO...

AND TO THAT

I'M GONNA ADD 3/4 OF A CUP OF WATER.

THERE WE GO.

AND ALL YOU HAVE TO DO IS WHISK IT.

AND THIS IS DEFINITELY A SHORTCUT,

BUT IT MAKES MY LIFE A LOT EASIER.

AND VANESSA'S GONNA LOVE IT.

AND THEN I'LL SHOW YOU WHAT WE DO.

NOW THAT THE BUTTER IS ALL OVER THE PAN,

I JUST SCOOP A LITTLE BIT OF THE BATTER

WITH A 1-TABLESPOON MEASURE,

AND I'M DOING IT WITH A TABLESPOON MEASURE

SO THAT I CAN GET THE SAME SIZE OF EACH ONE.

THERE WE GO.

ALL RIGHT, LAST ONE ON HERE.

PERFECT.

LET'S GET RID OF ALL THIS STUFF.

IT ONLY COOKS FOR ABOUT A MINUTE OR SO,

'CAUSE WE'LL END UP FLIPPING IT.

WE'LL JUST FLIP 'EM OVER JUST LIKE THAT,

NICE AND GOLDEN BROWN.

I'M USING THE FORK JUST TO HELP ME.

THERE WE GO.

COME ON, LITTLE GUYS.

SO THESE ARE GONNA COOK ON THE OTHER SIDE

FOR ABOUT ANOTHER MINUTE OR TWO.

LET'S GRAB THE RASPBERRY SORBET.

I'VE GOT HERS ALREADY DONE.

I PUT IT IN THIS LITTLE CONTAINER

THAT'LL KEEP IT NICE AND COLD.

AND I'VE GOT MY OWN RASPBERRY SORBET.

WE'LL GRAB THE CHOCOLATE SAUCE.

BRING THIS OVER HERE.

IT'S LIKE ANOTHER ASSEMBLY LINE.

SO NOW LET'S SEE HOW THESE GUYS ARE DOING.

SO I'M JUST GONNA TAKE THEM OFF

AND PUT THEM ON THIS PLATE TO COOL.

OTHERWISE WE'LL CREATE A LOT OF STEAM,

AND THEY'LL GET ALL WET.

THIS IS GONNA BE REALLY CUTE.

IT'S LIKE A LITTLE PANCAKE TOWER.

PERFECT.

SO NOW I GRAB A LITTLE MINI PANCAKE.

THEN I SCOOP

A LITTLE BIT OF RASPBERRY SORBET

RIGHT ON TOP.

OKAY.

THEN I TAKE ANOTHER LITTLE MINI PANCAKE

AND PUT IT RIGHT ON TOP.

JUST PRESS EVER SO GENTLY.

AND THEN I TAKE A LITTLE CHOCOLATE SAUCE.

DRIZZLE A LITTLE BIT OF CHOCOLATE SAUCE

JUST LIKE THAT.

THEN I TOP IT

WITH A FEW FRESH RASPBERRIES.

I JUST PUT 'EM ALL AROUND.

AND LET'S TAKE A PICTURE OF THIS

SO VANESSA KNOWS WHAT TO DO WITH IT.

SEE? JUST LIKE THAT. NOW SHE CAN SEE IT.

AND THEN I'LL E-MAIL IT TO HER LATER.

NOW I NEED TO TASTE IT

JUST TO MAKE SURE THAT IT'S JUST RIGHT.

A LITTLE CHOCOLATE,

A LITTLE RASPBERRY SORBET--

MMM. MMM! MMM.

IT'S GOT ALL THE ELEMENTS IN THERE--

SOME BERRIES, SWEETNESS, A LITTLE CRUNCH.

OKAY.

I GOTTA PACK THIS STUFF UP.

♪♪

JUST KIND OF STACK EVERYTHING IN HERE.

ALL PACKED UP.

AND THERE'S ONLY ONE THING MISSING--

THIS LITTLE GUY.

IT'S MAX'S LITTLE TOY.

SO WE'LL JUST SQUEEZE HIM RIGHT ON IN THERE.

COVER IT WITH THIS BLUE BLANKET, BECAUSE MAX IS A BOY.

VERY APPROPRIATE.

AND WE ARE ALL DONE.

SO I'M OFF TO VANESSA'S TO DROP THIS OFF.

I CAN'T WAIT TO SEE THE LOOK ON HER FACE.

♪♪

HI! HI, GIADA!

OH, LOOK HOW CUTE HE IS. HI.

I BROUGHT YOU SOME FOOD. OH, MY GOSH.

I THOUGHT YOU MIGHT NEED SOME. OH, DEFINITELY.

HI, MAX. SAY HI.

HI, MAX. OH, MY GOD, HE'S SO CUTE.

SEE, IT'S SO FUNNY.

I BUNDLED JADE UP, TOO, WHEN I FIRST HAD HER. YEAH, OF COURSE.

OH, MY GOSH. OKAY, A COUPLE LITTLE TREATS...

UH-HUH. FOR YOU AND FOR MAX BUT REALLY JUST FOR YOU AND JASON--

SOME CHICKEN MILANESE, A COUPLE LITTLE THINGS... MMM.

AND THERE'S INSTRUCTIONS ON HERE,

HOW TO HEAT IT UP AND ALL THAT... OKAY.

AND A LITTLE TOY FOR MAX... (gasps)... LOOK.

AND THEN A LITTLE BLANKET. THANK YOU SO MUCH.

AND, SWEETIE, I HAVE A PICTURE-- SEE THERE, JUST LIKE THAT--

OF HOW THE DESSERT SHOULD LOOK. OKAY.

BUT I E-MAILED TO YOU ALREADY, TOO. OKAY, PERFECT.

SO JUST CHECK YOUR E-MAIL... OH, HOW EASY.

AND YOU'LL SEE HOW TO PUT IT TOGETHER. OH, PERFECT.

AND YOU KNOW WHAT? SINCE YOU HAVE YOUR HANDS FULL,

I'LL CARRY THIS IN. THANK YOU SO MUCH.

I'LL EVEN PUT IT IN THE FRIDGE FOR YOU. HOW'S THAT? WOW, THAT'S SERVICE.