In The Kitchen With Grammy

A Tiny Homestead

Today I'm talking with Shavonica at In The Kitchen With Grammy. You can also follow on Facebook.

00:00
This is Mary Lewis at A Tiny Homestead, the podcast comprised entirely of conversations with homesteaders, cottage food producers, and crafters. If you're enjoying this podcast, please like, subscribe, share it with a friend, or leave a comment. Thank you. Today I'm talking with Shavonica at In the Kitchen with Grammy. Good morning, Shavonica. How are you? I'm great. How are you doing? I'm good. I want to know all about what you do at In the Kitchen with Grammy. Great. So...

00:28
It all started about four years ago and I started cooking with my granddaughter. She'll be six in July and we just started making videos and, um, cooking with, with her and now I have four granddaughters and a fifth on the way, but we get in the kitchen and we cook and I teach them how to make different kinds of foods, but now we've started a channel called In the Kitchen with Grammy and we're doing pies. Um, I think that pie making has been a lost art kind of, and

00:55
You know, people aren't really doing that anymore. So I want to teach my granddaughters and make sure that they know how to do all that. So we started the, in the kitchen with Ramy. We have a weekly broadcast that comes out where we, I have either a grandchild or I've had several gifts come on and, um, we're cooking and making pies. And then we actually take our pies out in the public and let them taste them and rate them on a scale from one to 10. And from that, uh, people were saying, where can I buy these pies? And I said, well, you really.

01:24
can't buy them anywhere. We're just, you know, it's a YouTube, Facebook channel and all that, but they kept requesting it. And so from that, we've actually formed Grammy's pies and I'm now in the pie business probably about a month ago and doing pies on a weekly basis. That's great. Um, so are you falling under the cottage food laws for Texas? Is that how you're doing it? Yes, ma'am. Okay.

01:51
So in Texas, are you allowed to ship your food if you have your cottage food registration thing? No, not yet. Okay. All right. That we're working on. It may require me getting a permanent location, getting it inspected and that type of thing. And so we've had tons of requests for shipping and that'll be something that we're working on and trying to get that in the works.

02:19
Yeah, all the cottage food laws in all the states are not the same. We're like you in Minnesota. We are not allowed to ship foods if we only have our cottage food. It's not licensing. It's a registration. I keep wanting to say license, but it's not a license. But I guess in other states, you can ship. And I'm waiting for Minnesota to decide that we're allowed to ship our goods as well. Okay. So...

02:48
Let me rephrase that. You can actually ship within the state. I should have said that. You can ship within the state of Texas. So I can ship. It's a big state. And so I could ship anywhere within the state as I've, what I've read, but I can't ship outside the state. Okay. We're not allowed to ship anywhere in Minnesota. No, no. And the people that are in charge of this, the higher ups as it were, not me, are working to get the laws changed, but it's a very, very steep climb.

03:17
So yes, yes. I love pie. I hate making pie because I cannot perfect a pie crust to save my life. Do you have a secret for making pie dough? Yeah, I use a recipe with we use real butter. People just say your your crust is really flaky. You know, it's just really it's crisp. It's good. And so, I mean, just.

03:44
rolling it out, using the right kind of flour, just the right ingredients. And one of the things when you're making a pie crust is using really cold butter. It's got to come straight out of the fridge and you've got to, you know, use it right away to make your pie crust stick. Okay. So do you, do you like use a grater and grate the butter so it gets incorporated or how do you use the cold butter? I don't. I cut up.

04:11
butter in kind of like cubes and then I use a food processor. Oh, okay. And it, you kind of pulse it, pulse it, pulse it and it, you know, grinds it up and gets it all in there and makes it a little easier. And you actually have to use really cold water as well. So cold water, cold butter in with your flour mixture and that helps. And I also offer a gluten-free crust in my pies. So that's another little option. You are a one-stop shop then. That's great.

04:40
I never thought of using my food processor to pulse the cold butter. I'm going to have to attempt making pie crust again now that I have been reminded that you can do that. Yes. Okay. So I don't know what to ask you exactly because I just don't know. So how old are your other granddaughters? All right. So my granddaughters are, my oldest one will be six in July. I have one that just turned three.

05:09
one that just turned two, one that's 19 months, and then one that's due the first part of August. So do the three and two year olds try to help too, or are they still too little? No, no, they try to help. They get in there and they love it. We've got a couple of cooking shows with her on it also, and they absolutely love to get in the kitchen with Grammy and cook. Awesome. I saw a couple of your videos. They're really fun. I looked on your Facebook page.

05:36
The only cooking I did with either of my grandmothers, and they're both now passed, so there's no cooking with my grandmothers anymore. My dad's stepmom, technically, used to make thumbprint cookies out of pie dough, actually. And so she would make the pie dough, and then she would have us kids stick our thumb in the middle of the rounds, and then she would put some kind of preserve in that indent and then bake them. And...

06:05
It was like little tiny thumbprint pies. I remember doing that with her in her kitchen. And I don't know that I ever cooked with my mom's mom. I don't remember. We lived in Maine and they lived in Illinois. So we saw them like every other summer in Illinois. And my grandma was a fantastic quote unquote Southern cook. She made amazing fried chicken. She made some.

06:32
delectable pies, but I just don't remember actually cooking with her. So the only thing I remember is thumbprint cookies. I never cooked with either of my grandparents and didn't have much cooking with my mom. Um, and so I think I just wanted to make a point to cook with my grandchildren and change that, teach them some things that I had to learn on my own and, you know, make sure they knew how to cook.

06:57
And provide them some really fun memories to inspire them to keep cooking. Absolutely. Cause there is something fantastic about making food from scratch. And I've said this a few times already. Yeah, we do have all of our pie recipes though, are passed down from generations. So I did get recipes from, you know, grandparents, great grandparents, great great grandparents that were passed down. And so that was, that's fun that we're able to incorporate and then turn around.

07:27
and pass those on down to my grandchildren. Yeah, are there stories that go with the recipes that have been passed down? One of them is called a cup of pie and it came from a great, great grandparent. I'm not really sure the story behind it, but it's funny because it's called a cup of pie and it's a chocolate pie. And as my mother-in-law put it, there's not a cup of anything in it and it doesn't make a cup. She doesn't know why it's called a cup of pie, but it makes it delicious, fudgy.

07:56
You know, chocolate pie. Yum. Um, my mom has a, a Texas, we call it a Tex-Mex pecan pie. She's, she had a pecan orchard back in New Mexico and so she grew her own pecans, harvested them, made pecan pies and she's passed the recipe on to me. And, and we actually are currently using her pecans, you know, still to make those, those, uh, pecan pies. And so that's where that recipe came from. And then I've got a triple coconut cream that was passed down. Um,

08:25
It started out as a double coconut cream, and then I've just changed it and added it. It actually has four derivatives of coconut in the pie, and it's really tasty. It's one of my top sellers. Okay, well, I think that you might wanna make a, write a cookbook here after you get settled into your selling pies. Absolutely, that's one thing. My son helps me with all of this.

08:50
stuff that we have going on all of my business. And that's the thing that he's been recommending is that we just write a cookbook and publish that. And as we did the pie tasting out in the community, that's what people asked, are you gonna have a cookbook and when will it be published? And so we're talking about it and it's in the works. If you're gonna do it, I'm gonna offer up advice and I probably shouldn't because nobody needs my advice, but I'm gonna offer it up anyway. If you're gonna try to publish a cookbook, I...

09:17
I would try floating it to an actual publisher, partly because trying to self-publish cookbooks is kind of a pain in the butt because of the formatting in the way you do it on Kindle. I used to do this and it really is a pain if you don't know what you're doing. And also, because you have the videos and because you're becoming fairly known, you

09:44
publisher might be willing to work with you a lot sooner. Oh, thank you. I appreciate that. It just takes the pain in the butt part out of it for you. You supply the recipes and the stories and then they do the thing and you supply the photos. Awesome. Yeah, we actually have my daughter-in-law is a photographer. So she, we have taken professional photos of every pie that we've done so far. We currently have eight on my menu.

10:10
That will grow as we, you know, but we started out with the eight that are on the menu and they've got professional photos and everything of each pie. So that's on our website. Tell me, tell me the different pies, the names of the pies. Okay, let me see. I've got pecan pie. It's called a Tex-Mex pecan pie. I've got a chocolate pie. It's chocolate cream. I don't do any of the meringue because a lot of people don't care for it. And meringue is very touchy and it can be, you know.

10:39
the humidity related. And I mean, there's just different things that can affect meringue. So all my pies that could be meringue, they're cream pies. So they're topped with a homemade whipped topping. All my crusts are homemade. So I've got the pecan, I've got chocolate, I've got a peachy keen. So that's an interesting one where you've got your, and I don't make, I don't get any of my, I don't use canned fruit or, you know, it's all fresh. And so I peel the fruit and slice it and cook it down. But anyway, it's got a peach filling.

11:09
And over the top of it, it's got like a cinnamon cream sauce before you top it on. So it's really good, really tasty. And I've got an apple, an apple pie, I think is my son's favorite. And that one's really good. It's been a good seller. I've got a lemon dream pie and it is the best of both worlds between a lemon pie and a cheesecake. So it contains cream cheese.

11:40
You put your lemon pie in your crust and then you top it with this. That's almost like a cream cheese frosting, but with lemon, so good. And then you top that with your whipped topping and that's been a top seller. I've got a blueberry cream pie. That one's really delicious. Yeah. And the, the lemon, okay. Let me go back to the lemon. The lemon actually has a graham cracker crust. And so that.

12:07
That's a really good one. And then the blueberry is not a double crusted. It is a limit. It's a blueberry cream pie. And so it's layered with, you've got a crust, you've got a cream and then you've got your blueberry filling and then the whipped topping on top. So it's a layered and it's a top seller. I really like that one.

12:25
Okay. My triple coconut. I mentioned that earlier. That's the, got four different derivatives of coconut in it. And, you know, it's topped with toasted coconut on top of the whipped topping. And I think that's eight, yes? But what I do offer is not only your original pie, but I offer every pie in a gluten-free, every pie in a dairy-free and a sugar-free. Yeah.

12:55
The only one that I can't, oh, buttermilk. I didn't mention buttermilk. I make a homemade buttermilk that's been passed down for generations as well. And it's really, it's a, you know, top-level pie. That's the only one that I can't do dairy-free, obviously, because it has a buttermilk in it. But everything else I can do is sugar-free, dairy-free, or gluten-free. Okay, so what's a buttermilk pie? I've never heard of it. Really? Okay, so some people call it a chest pie, a buttermilk pie, but I feel like there's a little bit of a difference between them.

13:25
It contains usually either three fourths to a cup of buttermilk and sugar. It, when you cook it, it's one of the pies that you don't cook on the stove. It's one of kind of like a pecan pie. It's a custard pie where you're going to mix it in a bowl, pour it into a raw crust and you're going to pop it in the oven, it's going to cook on its own. And it, it forms this crust over the top that is just delicious. When you cut into it, it doesn't taste anything like a buttermilk pie. So people will say, Oh, buttermilk, buttermilk pie.

13:53
That just sounds weird. And so I have, also when I go to the farmer's markets weekly, I have samples and people will taste that and they're like, oh my goodness, that's really good. I never would have thought that's what buttermilk pie would taste like. Okay, well, I'm a Yankee, so I don't know about buttermilk pie, but is it like a custard consistency? Yeah, it's definitely a custard pie. Okay. And so like I said, you mix it up in a bowl and you pour it into your...

14:20
your pie crust and it forms the crust of the top and you cut into it and it's definitely a custard. Okay, that makes sense. Okay. It's anything like buttermilk. So you'll have to try it sometime. I'll have to look up a recipe and see if I can get my husband to make it because he's the one that makes pies around here. He's the best thing I ever chose. He gardens, he bakes, he's amazing.

14:47
I am a sucker for lemon. I love lemon everything. And I also love cheesecake. So that lemon cake, lemon pie sounds amazing. It is. It is so good. Not just from my word, but people that taste test, they love it. So it's an amazing pie. Yeah. I tried making lemon bars a couple of years ago and lemon curd is not the most easy thing on earth to make for me.

15:17
And I made it and it turned out okay. And my husband and my son tried the lemon bars and my husband was like, these are okay. He said, I think we need to work on the technique on the lemon curd. And I was like, I think you're absolutely right. Really be careful when my lemon pie calls for. Not flour.

15:43
My mind just went blank. Not flour, but what's the other thing that you use for thickening? Um, cornstarch. Yes. Thank you. My mind just went blank. I'm sorry. So you've got to really whip it while you're cooking it, or you're going to have the clumps, same thing with my chocolate pie, you know, you've got your cornstarch and you've got to really whip it and cook, you know, stir it the whole time that it's cooking, or you can, um, literally end up with clumps of, you know, the cornstarch or the flour or whatever in there. So there definitely is a technique. And.

16:12
you've got to keep it going. With the lemon pie that we discussed, it has fresh zested lemon, fresh lemon zest, not only in the pie, but in the frosting itself. And it's just so good. And then I put a little lemon zest across the top of the pie as well. Well, yes, because it makes it pretty. Lemon zest is really pretty. Yes, it is. Yep, and presentation is half the battle, I hear. It really is. And that's, you know, from years ago, I used to cook with,

16:41
like youth kids in our church, we would do like bake sells and I would tell them, presentation is everything. If you, you know, even if you go to the dollar store and buy a dollar plate and put it on, you know, it's in, it's cute. People are going to be more act by that than they are something that just doesn't look very pretty. So presentation is most definitely everything. Yeah, that makes sense. Um, maybe that's why my cookies don't sell so well. I'm, I'm really not, I'm not really selling my baked goods. I don't have enough hours in the day.

17:10
to make enough things to sell, because I'm doing a podcast and I've got a couple other things in the works. But I tried taking photos of some peanut butter cookies that I made, and it was just an utter failure because I'm not a photographer. And if I ever find the time to actually start baking things and selling them, I'm gonna find a photography student at the high school and be like, if I trade you baked goods, will you take photos of my stuff for me?

17:41
So, um, yeah, if you get a chance, go to my website and look at the pictures. It's a www dot Grammys pies.com Grammy with a Y and my pictures of the pies and my daughter-in-law, she's got a carissa grace photography and she did all those pie picture photos and they're really good. We noticed the same thing. We tried, um, taking pictures like with our phone and just trying to get good angles and it, you know, it just didn't. So we had to do the whole background, the whole, you know, white

18:11
table cloth and setting it up and the display and the whole thing and they turned out really pretty. They look very appetizing, you know, when somebody goes on the site and it makes them want to click on it and like, ooh, I think I want that. Yeah. My podcast usually gets released Monday, Wednesday and Friday morning at 7 a.m. and I suspect that when this one gets released, everybody who listens first thing in the morning is going to be like, I'm having pie for lunch from somewhere. Yes.

18:40
I'll tell you a funny story right quick. I was having some problems with my phone and so I had to call Verizon and I was talking to somebody from the Philippines yesterday and tell him, Hey, my business line is not working properly and my voicemail and he said, what kind of business do you have? And I told him it was pies. He looked it up right then and there and he was like saying, we don't have those kinds of pies over here. Oh my goodness. Those look so good. And wanted to, you know, what's your Facebook and I want to follow you and all these things. And so now I've got some followers from the Philippines. I said, Hey, be sure and share that with your friends.

19:09
have them follow me and so he was very interested in what kind of pies and you know what they tasted like and so he was he loved it and then I had to work on my voicemail and he had to call and listen to it he was like that's a very catchy voicemail I love that because my phrase is my catchphrase is you don't have to be hungry to eat pie because you can be full from a meal and I don't care somebody pulls out a piece of pie and then you say I have a little bit more room you know I'm gonna I'm gonna go ahead and eat this piece of pie and so

19:38
That's a catchphrase for a long time is you don't have to be hungry to eat pie. You do not. I, I, okay. I have a minor tiny story about a pie that I have made for years. I make an eggnog pie at Thanksgiving and Christmas, and it is the easiest thing ever. It is Cool Whip and the egg, the cream cheese, instant pudding mix and some rum extract.

20:07
And basically you make the pudding mix with eggnog and you make it so it turns into like this really thick pudding. You put it in a graham cracker crust and then you put regular cool whip on top and then you sprinkle a little nutmeg on the top and it's an eggnog pie. It is the easiest, fakest, most terrible thing for you ever. My father-in-law loved it the first time I made it and he asked every year for Christmas

20:36
if I would make it. And so I'd whip two together and we'd eat, we'd have one after the Christmas dinner and then I'd have one from put in the freezer because you can freeze it. And I think three or four years ago he didn't ask and I said, um, did you want eggnog pie? And he said I want it and he said but I can't have it anymore. My doctor told me I can't eat that kind of sweets anymore. So I made him one anyway and he stuck it in his freezer. So there's always room for pie.

21:05
That's right. There's always room for pie. And that's the thing that I've run into as well with people being diabetic or whatever is finding a sugar derivative. That's not Linda and not asked to tame and all that. And so what I've had people say about when they've taste tested my sugar free prices, that's sugar free. They can't tell there's not a funky playing. You know, that's what they say. There's not a funky playing to it. And so the you know what I'm using is really.

21:34
good for diabetics and people watching this sugar but yet it doesn't taste like a diet pie, you know? Yup. I can't drink diet soda because it has that weird taste to it. I can't get past it. Me neither. So I'm like, if I'm going to drink soda, it's going to have real sugar in it. Yeah. Absolutely. So. Okay. So your six-year-old granddaughter.

22:03
How much of a hand does she have in your kitchen? Is she at the point where she could make her own batch of cookies or pies or whatever? She's not at the point where she can make her own pie yet, but she knows I've taught her how to measure eye level and how to whip. And so she's definitely a hand. She can get in there and help, but she's not at the point yet where she can just whip up her own pie. But.

22:31
I'm guessing that it's really fun for her. Yeah, and she loves it. And when they come over and we're not recording, they always want to get in there. They've got their aprons and they come over and grab their aprons and they want to jump in. And their favorite thing actually to make is like pancakes and waffles. And we did that for years before we even started the pies. They would come over and, let's make pancakes, let's make waffles. And so we would do these little cooking videos and I'd say, what do you want to make? And again, it would be waffles or again, pancakes.

23:01
That was just kind of their favorite thing to do, but they love to get in there and cook. I love that you're making such wonderful memories with them. And kids are really honest. If it doesn't turn out great, they're going to tell you. That has happened. You know, kids aren't typically fond of like lemon or tart things. So we've done some things where they've tasted it and they're like, uh-uh, I don't like that. You know.

23:29
Yeah, the buttermilk well funny enough my my granddaughter the one that's about to be sick She she says her favorite pie is the buttermilk and the chocolate. Those are her two favorite I was shocked by really the buttermilk is really sweet I think you'd be surprised if you tasted it and then I've also had other guests like I've had my mom on the cooking show I've had my sister My daughter my daughter-in-law even my son got in because his favorite pie is Apple So we got in and they were all you know, they've all been on my my cooking show and it's just been fun

23:57
My husband's on there. It's nice to have built in guests. It is, it is. And I'm going to venture out. I've got a couple of friends that are coming to visit and they want to be on one. And so it'll be fun. So the one pie I didn't hear you mention is strawberry pie. And I thought strawberry pies were a very Southern pie. That's on the upcoming list. Strawberry. My daughter, my granddaughter has already said she's been begging for something banana. So I've got a banana, banana, nana.

24:27
pudding coming I mean, I'm sorry, pie coming and Let's see one more cherry and key lime. Those are all on the upcoming list Okay. Um, are you gonna try doing a strawberry rhubarb as well? I'm gonna do a variation of strawberry. Yeah, it's gonna be a strawberry cream pie Okay

24:51
The reason I asked about the strawberry rhubarb is because our rhubarb is now coming up. It's May in Minnesota, so it's rhubarb season. My husband is just an expert at making pie crust, and I am more than happy to let him make the crust. Then, we'll probably pick up a quarter to a strawberry, and we're going to whip together a strawberry rhubarb pie next weekend. I have been dreaming. This is my thing. Every May, I'm like, can we please make a strawberry rhubarb pie now?

25:21
leaves. And he's busy. He's in the middle. Well, he's in the, I don't know what the word is, the end stages of getting a heated greenhouse built. And so his weekends have been very full with working on that. But my son mentioned that the rhubarb is ready to be cut. And I said, hmm, strawberry rhubarb pie sounds good. And he was like, yeah, we're going to have to talk dad into making the pie crust. I said, it takes him like

25:49
minutes to make the pie crust. I can put the pie together once it's made. So that's in that's in our upcoming plans here. Sounds yummy. Mm-hmm. I love strawberries. We have a few requests for blackberry pie as well. I haven't done that one yet but I have you know blueberry and strawberry upcoming. Yeah I don't know do you guys have black raspberries in Texas?

26:18
I don't think so. We have blackberries that grow even wild. Black raspberries. Okay, well, we have black raspberries growing wild in our tree line. Really? And we made a black raspberry pie the first summer we were here, which was four summers ago now. And oh my goodness, black raspberry pie is the yummiest thing I've ever tasted. Wow. It's like a darker tasting

26:47
Raspberry pie. It's like a cross between a blackberry and raspberry mixed together. That sounds delicious. Yeah, it's really good. Yep, it's a thing up here in Minnesota. I hadn't really heard about it either until I moved here. But yeah, there's all kinds of things in every state that no one knows about until they live there. Absolutely.

27:17
Like when I was growing up in Maine, we had wild blueberries growing everywhere on my parents' property. So we ate a lot of blueberry jam and a lot of blueberry cake and a lot of blueberry pies. Oh, yummy. Blueberries are so good for you too. Yes, antioxidants all over the place. All over. That's right. Yup. I can't eat blueberries raw. I can't handle the pop when you bite into them. Okay. It just grosses me out for some reason.

27:46
But I love blueberry pie. I love blueberry jam. Blueberry cake, not so much, but the other two I'm all good with. Well, I'm really excited that you are raising your granddaughters and I assume if a grandson comes along, he'll be in the kitchen with you too. I bet he would. I'm really excited that you are teaching the girls so far how to cook and how to have fun in the kitchen.

28:15
Yes, thank you. I think it's important and you know, it seems like cooking itself seems like a lost art anymore. I think that maybe some of the younger generation is getting back into it, but there's a whole generation that just didn't, you know, they did a lot of eating out and still, and there's just been a kind of a lost art of cooking and baking. And so it's important to get them in there and teach them and, and show them that it's fun and you know, get them to love being in the kitchen.

28:45
Yes, and as I have said with every episode that I've done with anyone who's cooking or baking, there is a focus and a zen about cooking from scratch. And there's so little time for anyone to focus on one task at one time anymore that I'm grateful when I have the chance to get in the kitchen and really focus and be creative because it's the only.

29:12
I'm thinking about at that point in time. Yes, absolutely. You're able to put your own twist on a recipe or you know think about what you're doing and I always like to take no matter what I'm making. I always think about how could I make this better if I'm making you know dinner or a dessert or whatever and think about what can I do to make this better and sometimes that's great and sometimes it's like oh maybe I'll go back to the the original recipe, but you don't know if you don't try and

29:42
and see how things go. Yeah. Are you like me when you find a new recipe, do you make it the way it says to make it the first time? Try it and then be like, oh, I need to change this and I need to take that out. I need to fix this. Absolutely. I've even done that with if I find a pie recipe or any kind of recipe, like just for dinner, I'll look at that and sometimes I either try the real recipe or I'll look at it and I'm like, that would be better.

30:09
with the seasoning or with cheese on top or you know, whatever. And so either I'll make it the original way or I'll just change it to start with. Cause I'll think that would be better with this and it's added or, you know, or I don't like this ingredient. So I'm going to remove that before I even try it or whatever. So, yeah, my, my rule is that I make the recipe the way it says to the first time. And I am such a stickler for it that even when I read the recipe and I, and I know it's not right, I still make it the way it says to the first time.

30:40
and knowing that it's gonna fall, it's gonna be a failure. And then I'm like, yeah, that recipe's wrong. This is what they should have done. And then I do it again and it turns out great. Seeing, I guess I'm just the opposite because I look at it and I know I'm not wasting my time on either a technique or something like that. I've tried that, done that, that, you know, so I'm gonna do it the way that I either know how or I think it's gonna work better just to save time. I don't know, one of my mottos is work smart, not hard. And so if I don't have to do something twice,

31:10
I'm not going to do it twice. Well, luckily, luckily, luckily, most of the recipes that I find, I read the comments before I actually decide to do it. And if the comments say, no, this doesn't work, then I just don't do the recipe. Yeah, I do the same. I'll read comments and it'll say, this was good, but I took this so much longer. I added this and so I'm like, that's when I'll start getting ideas. I'm like, okay, that sounds like a better idea. And I absolutely agree with you on that.

31:40
But when I was younger, I didn't realize that I could read the comments and save myself the time by reading other people's discoveries about the recipe. So that was when I was really a stickler for doing it the way the recipe said the first time. But I finally learned that, oh, people comment on recipes online and I can find out all the mistakes and all the things first. Or even just a trick. Like, you know, this recipe may be showing you how to do whatever. And then somebody on the comments would be like,

32:10
hey, this is a tip, it's a shortcut, and it does it. It's the same outcome, but yet it'll give you a tip or a trick to save time or whatever. I've seen those too. They're always helpful. Yep, and when my kids ask me for a recipe that I have, I will send it to them and I say read through the recipe before you even consider making it. Because sometimes,

32:36
There are steps in the recipe that don't come later and you should have known about them to begin with. And I tell them if they're gonna do anything that I send them to read the recipe through all the way and then make sure they have all the ingredients on hand and then measure out the ingredients first because it just makes it easier. Absolutely, I've made that mistake before. There's been recipes that are written funny to where some of your directions are down below something, I don't know, it just,

33:06
They were out of order and you're like, oops, I wasn't supposed to mix that with that. That was supposed to be a topper or you know, whatever. And I've, I've definitely done that myself. And so I agree making sure that you've got all your ingredients, making sure that you're going to want to do all of the steps or like you said, even just reading through the thing to make sure that it's all in order, because if you don't do the, you know, do the things that's in order, you may end up mixing something with something that didn't go. And so it's important to read through it for sure.

33:35
Yes, because cooking is chemistry. It is. And if you mix two things and the reaction happens before it's supposed to, the following reactions don't work the same. Yeah, absolutely. It's science. It's either going to fall or it's not going to cream up or yeah, absolutely. Yeah, it's science, but it's really fun, yummy science. That's right. All right, Shavonica, thank you so much for your time today talking with me. I appreciate it.

34:03
asking me to be on your show. I appreciate it. Yeah, absolutely. I love talking to you guys. I learned things I didn't know. Thank you. Thank you so much. All right. Have a great day. You too. Bye. Bye-bye.