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Speaker 1: My next guest is always very busy. I mean when

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Speaker 1: I did a show Sister Circle, you know, she she

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Speaker 1: hugged me a little bit, and we don't buy her

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Speaker 1: business because she had a lots of stuff you are

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Speaker 1: going on. She stars in the doctor drama Married to

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Speaker 1: Messas on Bravo. She co hosts Sister Circle, the daily

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Speaker 1: talk show that empowers and inspires black women to live

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Speaker 1: their best life. She is an entrepreneur and also on

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Speaker 1: the show today to talk about her new cookbook, which

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Speaker 1: I am in awe because it's so fantastic, Cooking with

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Speaker 1: Miss Quaud, Live, Laugh, Love and Eat, which is currently

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Speaker 1: a bestseller on Amazon. Please welcome to money Making Conversation.

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Speaker 1: I'm gonna say my good cooking friend, miss Quaud. Well,

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Speaker 1: it's so great to be a part of your show.

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Speaker 1: And thank you so much Rashawn for the trying compliments,

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Speaker 1: and thank you for sure and sharing your show with

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Speaker 1: me today. I truly do appreciate it. Thank you so much.

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Speaker 1: And you know, I hate to give you a little

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Speaker 1: love when it came down the Circle, but I didn't

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Speaker 1: have to get it gets what mad at you because

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Speaker 1: I know it's it's it's a moving part so many

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Speaker 1: moving parts going on there. And the thing about this

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Speaker 1: is that you know we're gonna talk about it's a

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Speaker 1: little interesting step back on us. I remember I was

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Speaker 1: the CIA and she was with c A. I don't

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Speaker 1: know if she's still with c A. And then and

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Speaker 1: they told us, told me about the talent. They said,

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Speaker 1: they got this really dynamic young person. She does the show.

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Speaker 1: Uh married Mary to medicine. I said, we're trying. You

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Speaker 1: should sit down with her because we feel she has

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Speaker 1: star potential. And I sat down with her and was

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Speaker 1: an awe about where she could go with her career.

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Speaker 1: And there was way before such a circle, way before

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Speaker 1: this cook book, way before a lot of great things

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Speaker 1: that he has going on in her life now. Unfortunately

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Speaker 1: for me, at the time I was I was still

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Speaker 1: trying to find out who was Sean McDonald was, and

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Speaker 1: we didn't get together. But to see to see what

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Speaker 1: I saw and that what I heard in that meeting,

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Speaker 1: and to see the growth of her now is amazing

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Speaker 1: and fantastic and it's only going to get bigger because

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Speaker 1: she is a natural positive hustle about her that everybody

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Speaker 1: should understand. It is a valued part of how you

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Speaker 1: can win on a regular basis and also have multiple

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Speaker 1: levels or income. I just have to get that out

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Speaker 1: absolutely absolutely, We'll listen. It was a pleasure for me

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Speaker 1: to to sit down with you that day, and it's

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Speaker 1: most certainly a pleasure for me to to be speaking

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Speaker 1: with you now, And it was a pleasure for for

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Speaker 1: me to have you on Sister Circle. You know, you

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Speaker 1: have done some amazing things to yourself and your career,

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Speaker 1: and you have helped to springboard a lot of people integrating.

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Speaker 1: So I don't want that to kind of be skirted

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Speaker 1: over because you have been definitely influential and a lot

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Speaker 1: of people's lives and their success. So hats off to you.

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Speaker 1: Thank you very much. Now I saw you. I'm flipping

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Speaker 1: through USA own this nation. I saw you on they're talking,

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Speaker 1: so is that a do you make appearances? She's everywhere

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Speaker 1: now you too, one of the people. But you know

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Speaker 1: you've been to follow on social media keep up with

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Speaker 1: her Okay, Instagram, Facebook to know you've been a follow

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Speaker 1: this young lady. Now I saw your dish Nation or

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Speaker 1: do you feel imperiodically? On this day we're talking to quad.

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Speaker 1: Were up one the stars of Sister Circle Ones the

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Speaker 1: stars of Marrithon Maritors, an incredible entrepreneur as well as

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Speaker 1: a cooking sensation. When I saw yourtion, what happened? Yeah

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Speaker 1: you did? You did? And so absolutely you know I

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Speaker 1: love my Dish Nation family. Uh, I just want to

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Speaker 1: give a big shout out to Gary with the Tea Smiley,

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Speaker 1: Craig Porsche Williams listening. They have always been a huge

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Speaker 1: supporter of me and I and the Brad as well.

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Speaker 1: I have How dare I leave the bread out because

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Speaker 1: she's amazing, but um, you know, we we do work together.

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Speaker 1: You know when someone is sitting out, you know, I

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Speaker 1: am fortunate love that that they liked me, but like

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Speaker 1: me enough and like my personality enough that we have

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Speaker 1: definitely been able to um bridge the gap and create

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Speaker 1: a partnership. Whereas if anyone is sitting out, you know,

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Speaker 1: I'm happy to be called upon. And I think all

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Speaker 1: last week, um portion was now of course, you know

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Speaker 1: that's another young lady who released to say one has

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Speaker 1: multiple streams of income. She was away working on Real

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Speaker 1: Housewives of Atlanta as they had taken their their girls

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Speaker 1: trip or their years trip, and uh, you know they

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Speaker 1: called hip and say, hey, you know we would we

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Speaker 1: would love to have you here if you would come

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Speaker 1: and say we'll love well, well, well, hed love to

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Speaker 1: have you, and I said, you know what, it would

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Speaker 1: be my pleasure. So man, she saw me additionation, it's

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Speaker 1: always a great time, you know, just you know that

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Speaker 1: that that sense of camaraderie and and and found a

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Speaker 1: monks entertainers and talents, and it's always good for me

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Speaker 1: to talk about somebody else's business. Absolutely absolutely, But you

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Speaker 1: know the beauty of it just seeing you looking you know,

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Speaker 1: you have a brilliant smile and that energy and your

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Speaker 1: articulation was on point, and you felt you you just

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Speaker 1: felt right in there. This when I looked at it, go, well,

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Speaker 1: this is another a lane of exposure that's gonna give

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Speaker 1: you another great opportunity for your career too, to grow.

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Speaker 1: And that's really that's why I was excited boy, seeing

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Speaker 1: it that you you never turned away from a positive opportunity,

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Speaker 1: even though you know your schedules business. You go, okay, look,

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Speaker 1: this is something good, something I know some work involved,

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Speaker 1: and it's gonna squeeze my time, but you see the

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Speaker 1: upside of that effort. Correct, Oh, absolutely, there is never

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Speaker 1: an opportunity, uh if it makes sense with my brand,

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Speaker 1: and especially where I'm trying to go um that I'm

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Speaker 1: probably nine times out of ten not going to turn

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Speaker 1: it down. We do understand that being in a rim

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Speaker 1: of entertaining, it's it's it's short lived. And you know,

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Speaker 1: people are always looking for the next best thing in

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Speaker 1: this world. You have their dis arena, and you have

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Speaker 1: to make yourself almost impossible to be denied. And you

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Speaker 1: do that by expanding and in kind of being great

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Speaker 1: and a lot of things. Sometimes people say you adject

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Speaker 1: the jack of old trade for the mans of none,

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Speaker 1: but I'd say you thrust yourself into whatever you're doing

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Speaker 1: and you can become great at it. And that's how

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Speaker 1: I look at it. And you're doing a very very

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Speaker 1: great job at doing what you just spoke of. Now

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Speaker 1: let's talk about why you know I'm salivating over here

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Speaker 1: cooking with you called live, laugh, love and eat. Okay, Now,

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Speaker 1: let me tell you a little bit about Rashan McDonald.

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Speaker 1: Rashan McDonald's a super foodie, okay, because you know I

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Speaker 1: can bake. Now. I have a website called baker spotlight

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Speaker 1: dot com on their rushawna eat type of recipes and

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Speaker 1: all that stuff from from baking recipes, but also Rushan

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Speaker 1: eats from various restaurants around the country. I've eaten saw

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Speaker 1: a Spotlight restaurants. Now what I also do on my

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Speaker 1: Facebook page which has almost eight hundred thousand followers. If

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Speaker 1: you go on there, you know chi chef Jamika over

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Speaker 1: wins that she posed uh chef wells, He's post on

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Speaker 1: Saturday every week. I always post food. I post myself

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Speaker 1: baker Spotlight two or three times. So it's a site

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Speaker 1: that's a Facebook page that's really people go there because

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Speaker 1: they like to give recipes and things like that. So

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Speaker 1: just just send you up to your boy likes to

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Speaker 1: eat and also promote people. So I will be promoting

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Speaker 1: your book and a platform that people are used to

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Speaker 1: come in and see food. And also on Sunday morning,

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Speaker 1: I posted the list taste video some type of dessert.

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Speaker 1: Okay now I got the book Open to Cooking with

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Speaker 1: Miss Quad, Live, Laugh, Love and Eat is a top

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Speaker 1: seller on Amazon on page the Shrimp and Arster Dressing. Okay, y'all, okay,

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Speaker 1: so you know, okay, now, now, okay, now I really

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Speaker 1: say that because you know, thanks given coming up. Everybody

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Speaker 1: wants a different spin. Okay, different because I've done the cranberry,

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Speaker 1: I've done the I've done the with the mushrooms, I've

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Speaker 1: done the arster. Now I've never done the shrimp and

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Speaker 1: arst dressing. I'm gonna tell you something. The reason I'm

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Speaker 1: bringing this up hard recipes. Also, See, sometimes you get

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Speaker 1: a cookbook and you gotta be a mad scientist to

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Speaker 1: understand what's going on with the measurements and get confused.

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Speaker 1: And you can look at her book and you're like, Okay,

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Speaker 1: cannot be that easy. It cannot be that easy. So

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Speaker 1: this is what I do for a living. I cook

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Speaker 1: and I bait. So when I looked through, I go, yeah, yeah, yeah,

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Speaker 1: that makes sense. Yeah yeah yeah. Here's the beauty of

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Speaker 1: her Because I'm wouna tell you about why I love

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Speaker 1: her book, because see, there are people out there who

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Speaker 1: do cookbooks who get mad if you kind of skip

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Speaker 1: a step. They want they want you to like ride

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Speaker 1: down every step. Now in this corn bread book. In

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Speaker 1: this book, she tells you, look, I'm gonna tell you

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Speaker 1: how to make the corn bread. But if you want

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Speaker 1: to go to Croger's Public get you corn bread our

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Speaker 1: pre maid, come on, save yourself. A couple of steps

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Speaker 1: am I right? That absolutely? Absolute? Listen, we know time

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Speaker 1: is up and answer. You know, we we have gotten

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Speaker 1: so used to, you know, our leaning towards the the

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Speaker 1: the the uber eats and the grub pubs and all

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Speaker 1: of that, and at those things are great, they're still

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Speaker 1: not home cooked meals. And so what I wanted to

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Speaker 1: do was make things as simple and as easy as possible.

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Speaker 1: So it's okay with me if there's a little bit

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Speaker 1: of substitution. I prefer to have things fresh, and I

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Speaker 1: go to the farmers a couple of times a week.

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Speaker 1: That's just my things. But but listen, you can, you

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Speaker 1: can cut some corners and still come out with a

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Speaker 1: great flavor for meal that you're you're gonna enjoy as

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Speaker 1: well as your family. So I'm not the type to say, oh,

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Speaker 1: why did you do that? You shouldn't have done that,

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Speaker 1: and now you messed up the recipe. That's that's not it.

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Speaker 1: What we're trying to do now is a pain and

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Speaker 1: achieve the flavor of a good home cook good home

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Speaker 1: cooked meal. And that's what we're doing. And you're doing

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Speaker 1: a fantastic job of that, and that this book is

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Speaker 1: fantastic from that standpop because Look, I'm gonna tell you

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Speaker 1: something that's the whole thing about me. I'm about a

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Speaker 1: person trying to get people who are afraid to cook

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Speaker 1: or bake, who intimidated by the process. And you're providing

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Speaker 1: an incredibly are your ticket a very tremendous platform here.

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Speaker 1: Now the idea for the cookbook is what? Tell me

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Speaker 1: what the idea of the cookbook and to get it

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Speaker 1: to this level? Tell us the background on that, right, Bro, Well,

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Speaker 1: I gotta tell you. You know, a lot of times

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Speaker 1: people think we're Sean you know, she's going to tell division.

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Speaker 1: You know, she's signed with this big agency whatever whatever

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Speaker 1: that you know, I just woke up one day and say,

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Speaker 1: you know what I think in twenty four hours, I'd

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Speaker 1: like to have a cookbook that we're gonna push out

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Speaker 1: to the man said, when indeed, it did not happen

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Speaker 1: that way. This cookbook was two years into making before

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Speaker 1: it actually happened, and and in that there was a

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Speaker 1: lot of disappointments. You know, there were some things that

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Speaker 1: you know, really didn't go as planned. But that's okay.

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Speaker 1: You know, we we we don't fall off the bike

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Speaker 1: and say, hey, you're never gonna ride. I'm never gonna

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Speaker 1: ride again. So indeed, I had a literary agent who

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Speaker 1: was superly amazing. You know, the time of his career

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Speaker 1: he had birth over two hundred and thirty thousand authors.

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Speaker 1: You know, that's quite impressive to be, to be honest

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Speaker 1: with you, And so you know, he and I got

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Speaker 1: together and we decided to move forward as a partnership

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Speaker 1: and really working on how I went the book, to look,

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Speaker 1: what would be the angle of the book, what would

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Speaker 1: be my approach to people who would be reading the book,

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Speaker 1: and and and and how I wanted to whole layout

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Speaker 1: to be. So it's one thing to get a literary agent.

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Speaker 1: It's another thing to be able to go into uh

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Speaker 1: an office right and into a publishing house and say, hey,

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Speaker 1: this is why you should do this deal with me.

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Speaker 1: And UH initially when you're when you're going out and

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Speaker 1: you know, as as agents or managers or whatever, you know,

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Speaker 1: even pr refs, these are people who who who represent you,

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Speaker 1: you know, who are your mouthpiece in your absence. And

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Speaker 1: I honestly just got to tell you why he was amazing.

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Speaker 1: I don't really I think he got who who who?

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Speaker 1: He got? Who I am? You know, I don't think

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Speaker 1: he really knew how to package and package me and

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Speaker 1: to sell me. So we ran into a lot of

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Speaker 1: heiccuffs with that along the way. In fact, he was

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Speaker 1: out pitching for a year and we got nothing in return.

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Speaker 1: And it was a bit devastating because here I am,

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Speaker 1: you know, with all of this, you know, the skill set,

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Speaker 1: in the knowledge, faith and the passion, and you know,

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Speaker 1: I I'm being looked over and then and I'm telling

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Speaker 1: you this is what really happened. And so you know,

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Speaker 1: as difficult as it was for me to end that

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Speaker 1: relationship because I'm a very loyal person, it was the

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Speaker 1: right thing I needed to do in terms of business.

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Speaker 1: That we're gonna come back on the next break and

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Speaker 1: continuous conversation about this amazing cookbook Cooking with miss Quaud

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Speaker 1: quad Well, one of the stars of the Circle, one

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Speaker 1: of the stars of Marriage to Medicine that arias on Bravo.

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Speaker 1: She's amazing. This book is amazing. Cooking with Miss Quaud

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Speaker 1: uh top hit, top seller on Amazon. Right back with more.

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Speaker 1: I gotta come to our spies. I gotta continue this

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Speaker 1: conversation with Hi. This is ra Sean mcgonald and we're

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Speaker 1: talking to Quade. She's on money making conversations talking about

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Speaker 1: her new book, Cooking with Miss Quaud Live, Laugh, Love

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Speaker 1: and Eat. He was talking about that how devastates you

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Speaker 1: was in the whole process, so trying to get the

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Speaker 1: book out there on the news than just trying to

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Speaker 1: get the book published and uh, and in that process

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Speaker 1: it's really important. I wanted to just expand on a

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Speaker 1: little bit that you finish that conversation, because tough decisions

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Speaker 1: have to happen. It can't be derived on emotions. They

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Speaker 1: have to be a business decision. A lot of people

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Speaker 1: stopped making proper business decision because they don't know how

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Speaker 1: to make a business decision. And that's what you're saying.

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Speaker 1: It was tough because you're a loyal person. Absolutely after

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Speaker 1: That's exactly what I was saying, you know. But you know,

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Speaker 1: I figured, you know, at this point, I need to

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Speaker 1: take my destiny into my own hands. I've offered him

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Speaker 1: an opportunity, he's done as much as he could do

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Speaker 1: with it, and you know, in a respectful way, you know,

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Speaker 1: in a very professional manner, I just said, you know,

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Speaker 1: I think it's this is where we end. And you know,

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Speaker 1: I know you're gonna continue to do great things and

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Speaker 1: what if God said the same, I will too. And

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Speaker 1: they respected that a great deal. In fact, in a sense,

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Speaker 1: I feel like he almost felt a little bit relief,

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Speaker 1: you know. You know, you don't know, one wants to

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Speaker 1: to work hard and and it's to no avail, you know.

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Speaker 1: And so we were back went back to the drawing board,

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Speaker 1: and you know, I said, listen, I think this book

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Speaker 1: should really happened. I got with you know, Denika Luis

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Speaker 1: is one of the leads on my team, and I said,

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Speaker 1: we we still got to make this happen, you know.

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Speaker 1: And I had a lot of things going on at

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Speaker 1: that time that probably would have deterred the average person

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Speaker 1: and made them shy away from it. And you know,

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Speaker 1: you know, just with life distractions, you know how it is.

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Speaker 1: And I said, you know, it won't be a distraction

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Speaker 1: for me. It's gonna be a sense of motivation for me.

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Speaker 1: So I was already focused. But by this time I

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Speaker 1: was like, you know, it was it was just you know,

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Speaker 1: I was in my own Wayne, you know, I was

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Speaker 1: like a thalue with blinders on. And uh we when

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Speaker 1: we went back to the drawing board, I acquired another

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Speaker 1: little literary agent, and you know, her and I worked

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Speaker 1: this time very very very very close with with with

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Speaker 1: me with each other, and um, you know, I literally

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Speaker 1: had taken her in a sense throughout my life, you know,

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Speaker 1: like I didn't want it to be something that she

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Speaker 1: read on the internet or something that you know, that

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Speaker 1: TV depict who I am. I really wanted her to

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Speaker 1: personally get to know me. Because when you get to

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Speaker 1: know someone and you almost uh remove yourself from your

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Speaker 1: body and place yourself in theirs, then you truly can

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Speaker 1: understand how to sell them into properly position them. And

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Speaker 1: so it took us a little time when we got there.

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Speaker 1: And I'm the type of person that if you get

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Speaker 1: me in a room, the deal is going to be closed.

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Speaker 1: And I'm not all I mean, I'm not walking out

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Speaker 1: of there without a deal. And I learned that from

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Speaker 1: my background in medical device sales. You know, to always

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Speaker 1: be closing, always be closing. You might not get the

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Speaker 1: deal that day, but if you're always closing, something that

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Speaker 1: you said in that meeting might lead you to a

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Speaker 1: third meeting that may need lead you to a six

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Speaker 1: meeting that may help you close the deal. So it's

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Speaker 1: always in my mind to to to always be closing

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Speaker 1: and that's exactly what we did. There was a time

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Speaker 1: I was actually in New York working on one show.

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Speaker 1: And while working on that show, when we wrap that up,

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Speaker 1: I said, listen, I'm gonna be in New York. We

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Speaker 1: gotta have some we gotta have some meetings set up.

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Speaker 1: And so, you know, it wasn't enough for me to

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Speaker 1: do that one job and then come home and try

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Speaker 1: to figure it out. We made it happen while I

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Speaker 1: was there. And I remember, you know, all that day,

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Speaker 1: you know, I was going to publishing houses and I

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Speaker 1: was pitching and I was telling them and I was

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Speaker 1: bringing them into the ideal in the world that I

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Speaker 1: was wanted to create with this book. And when we

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Speaker 1: closed out, we had a couple of deals on the

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Speaker 1: table where they were actually bothering or or actually buying.

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Speaker 1: I'm sorry for the business. They wanted to do a

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Speaker 1: partnership with me. Well, the beautiful thing about pitching and

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Speaker 1: going to different meetings that the idea, the concept gets

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Speaker 1: stronger in each meeting. So yeah, I'm gonna add that

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Speaker 1: to the next meeting. So when so so, sometimes being

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Speaker 1: a first meeting is not the best meeting, but that

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Speaker 1: six meeting that pitch was strong, girl. That pitch was on.

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Speaker 1: You know you read it. And so that's why we

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Speaker 1: got to the point where people knew you knew how

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Speaker 1: to talk. You knew that you knew the buzz that

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Speaker 1: would get somebody react and come forward to you. So

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Speaker 1: let's get back to this wonderful book. Uh with we're

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Speaker 1: interviewing Cardware but her new cookbook. What I want to

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Speaker 1: do is make sure people understand the diversity of menus,

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Speaker 1: of the variety of menus recipes there in this Like

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Speaker 1: I'm gonna tell you something. I saw that when I

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Speaker 1: saw a peach fig and at a rugle of salad

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Speaker 1: with spicy lemon honey vinigrette. Okay, fig is one of

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Speaker 1: my I grew up in the Fifth War tips and

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Speaker 1: were the fig tree in the backyard. So fix like,

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Speaker 1: uh what I wrot When I saw that, I was

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Speaker 1: in love with this book right there. And I love

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Speaker 1: fig Newton, So I know that is a fruit that

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Speaker 1: is undervalued as far as you know, as far as

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Speaker 1: this flavor that can give to you in a recipe.

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Speaker 1: And so I'm sold there. And then I went over

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Speaker 1: to this other page. Oxtails. Now, come on, how many

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Speaker 1: how many books I'm telling I've been doing this show

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Speaker 1: two and their years. Nobody has ever come on this

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Speaker 1: show telling me how to make oxtails. And that's one

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Speaker 1: of my favorite I'm telling you the truth. Now, I'm

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Speaker 1: telling you, I'm telling you quote. I'm telling you, this

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Speaker 1: book is outstanding. I'm just telling everybody this book. It's

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Speaker 1: outstanding because of the variety. Then she got this and

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Speaker 1: I made my wife made chili yesterday and I'm so

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Speaker 1: mad because she has cheesy baked Hawaiian rolls, sloppy jokes.

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Speaker 1: Oh yes, oh yeah, with a little proble. We put

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Speaker 1: a little grumlic butter on the top of that and

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Speaker 1: we put those into the oven force that are allowed

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Speaker 1: that cheese kind of a throw. When I tell you

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Speaker 1: some good eating, it definitely puts a spin on your

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Speaker 1: ever sloppy Joe. And then we went over to the

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Speaker 1: corn beef and Pstram and rubens. See now, my freshman

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Speaker 1: year in college, I worked in the Jewish Delhi. That's

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Speaker 1: why I knew how to make rubens. So I know.

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Speaker 1: So when somebody somebody starts starts writing down how to

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Speaker 1: make a good ruben, you're talking a little expert right here.

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Speaker 1: I made Rubens for two years. Okay, so so so

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Speaker 1: so so she dealing with the dude who goes, okay, yeah,

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Speaker 1: let me see, let me see I call you what

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Speaker 1: you talking? Oh so, so I'm going through this book.

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Speaker 1: I'm going Then she got the you got the Southern

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Speaker 1: Turn of Greens. Oh my god, now now let me

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Speaker 1: just talk to you about that. And then two stories

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Speaker 1: with this Reuben and the Turn of Greens down. You know,

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Speaker 1: I have from the big beautiful city that sits on

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Speaker 1: the bluff, that's Mrs Tennessee, and so I have Southern

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Speaker 1: roots to the core. But like yourself or Sean, I

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Speaker 1: am too fruit foodie. I love love, love, love love food.

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Speaker 1: Now some of you don't get me confused, or you know,

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Speaker 1: don't and to some a slope of depression because I wasn't.

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Speaker 1: But there was one more time in my life and

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Speaker 1: I still do it because this day when I wake

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Speaker 1: up and said, I first think, I think about it.

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Speaker 1: What am I gonna eat today? I mean, it's it's

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Speaker 1: just so enjoy enjoyable that, you know, one of them

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Speaker 1: the many blessings that God has given us. But but

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Speaker 1: that was Turn of Greens. Let me tell you there's

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Speaker 1: nothing like I'm telling you right now, and I'm hungry

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Speaker 1: right now because it's one time I think my turn

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Speaker 1: of greens are so amazing. And I know when I

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Speaker 1: came up, you know, with my my mom and everything,

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Speaker 1: and she's one of the persons that have helped cultivate

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Speaker 1: me and and help curating how to cook and and

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Speaker 1: different recipes too. But um, you know she used to

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Speaker 1: pick them. We will pick them together and everything, and

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Speaker 1: you know, showed boil them down and water and everything.

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Speaker 1: And I said, well, you know, for me, I need

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Speaker 1: a little bit more flavor. They're good now, don't get

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Speaker 1: Mama's grains wrong, but I you know, I need a

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Speaker 1: little bit more flavor. So what we do We might

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Speaker 1: start it off with, you know, kind of letting them

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Speaker 1: cooking bowl into the water, but after a while we're

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Speaker 1: gonna transfer that and pour all of that out. And

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Speaker 1: then I'd like to add chicken broth to it, natural

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Speaker 1: chicken broth, low and sodium. It gives it a different

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Speaker 1: type of flavor. And then I'll do a smoked turkey, uh,

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Speaker 1: smoked turkey's leg in there. And it's just so good.

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Speaker 1: And I'm from the South, like I said, for Memphis,

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Speaker 1: we like to cut up onions and fresh tomatoes, and

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Speaker 1: these are we all onions, and we cut the onions

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Speaker 1: and fresh tomatos up in them and everything, and we

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Speaker 1: we eat it like that. That's good. That's just where

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Speaker 1: I come from. And then don't let me put it

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Speaker 1: hot water corn bread. You might as well go. I

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Speaker 1: will sit down. I will sit down on hot water

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Speaker 1: corn bread. I will that I'm doing something I'm taking.

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Speaker 1: I am straight from the hood. We will eating hot

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00:21:18,320 --> 00:21:20,440
Speaker 1: water cornbread. For we ate biscuits because I didn't know

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00:21:20,480 --> 00:21:23,400
Speaker 1: what the biscuit was, but I knew hot water corn

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00:21:23,440 --> 00:21:26,679
Speaker 1: bread and croquetch work. I'm taking you. Just some hot water,

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00:21:26,840 --> 00:21:28,879
Speaker 1: some hot corn, me up with somebody in there, and

432
00:21:28,920 --> 00:21:31,359
Speaker 1: that's that. Greens get hot. Time you go, you're good.

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00:21:31,800 --> 00:21:35,240
Speaker 1: And it's so flavorful, and it's it's very it's very soon.

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00:21:35,359 --> 00:21:39,440
Speaker 1: I mean, it's a natural comfort food. It's fun. It's

435
00:21:39,440 --> 00:21:42,120
Speaker 1: a funny party because you know, you know you want

436
00:21:42,160 --> 00:21:43,800
Speaker 1: to come back on this show because we we we

437
00:21:43,960 --> 00:21:45,840
Speaker 1: we're gonna finish this show out with this cookbook. And

438
00:21:45,840 --> 00:21:48,200
Speaker 1: we said nothing about some circle. We said nothing boy

439
00:21:48,240 --> 00:21:51,280
Speaker 1: married mess. Now I'll just take you here's here's a

440
00:21:51,280 --> 00:21:54,760
Speaker 1: funny part, but that she went from turn up greens

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00:21:55,440 --> 00:21:58,000
Speaker 1: to Reuben sandwiches. See, I don't know how you have

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00:21:58,160 --> 00:22:01,920
Speaker 1: that skill set to do that, but yeah, I understand.

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00:22:01,920 --> 00:22:04,240
Speaker 1: These are all of the things. There's a hundred recipes

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00:22:04,280 --> 00:22:07,120
Speaker 1: in here of all other things that over the years

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00:22:07,400 --> 00:22:09,840
Speaker 1: and with spending me and myself and my family, these

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00:22:09,880 --> 00:22:12,560
Speaker 1: are the things that I enjoyed to eat. So I

447
00:22:12,600 --> 00:22:15,240
Speaker 1: wanted people to to to kind of get a piece

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00:22:15,280 --> 00:22:17,840
Speaker 1: of my life with each recipe. And not only that,

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00:22:18,040 --> 00:22:20,679
Speaker 1: I wanted to expand the palace of our people a

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00:22:20,680 --> 00:22:23,120
Speaker 1: lot of times. You know, Southern cooking is always good,

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00:22:23,200 --> 00:22:25,520
Speaker 1: soul food is always good, but you know, we can't

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00:22:25,560 --> 00:22:28,240
Speaker 1: stand to stretch ourselves a little bit, and so things

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00:22:28,280 --> 00:22:30,639
Speaker 1: like a Reuben sandwich. My mom would make those on

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00:22:30,720 --> 00:22:34,240
Speaker 1: Friday night with a nice cultural pi pickle and got

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00:22:34,280 --> 00:22:37,320
Speaker 1: the sole pout and everything. Listen, that was that's what

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00:22:37,359 --> 00:22:40,320
Speaker 1: we did, and so it was very easy. Like she

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00:22:40,320 --> 00:22:43,000
Speaker 1: she started, I started cooking with her, you know, maybe

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00:22:43,040 --> 00:22:45,520
Speaker 1: around the ages of tenories lavin. And you know one

459
00:22:45,520 --> 00:22:47,640
Speaker 1: thing that I did notice about my mom, she never

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00:22:47,680 --> 00:22:50,159
Speaker 1: made it a dunking chast. It was always fun and

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00:22:50,440 --> 00:22:52,520
Speaker 1: you know, our time with her and I would laugh

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00:22:52,560 --> 00:22:54,399
Speaker 1: and kind of bun and catch up on what's going

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00:22:54,440 --> 00:22:57,159
Speaker 1: on with the family, what's happening in the neighborhood. And

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00:22:57,200 --> 00:23:00,080
Speaker 1: she just always made it such a joy. So for me,

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00:23:00,400 --> 00:23:03,119
Speaker 1: you know, I didn't grow up with that anxiety of

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00:23:03,160 --> 00:23:05,000
Speaker 1: oh my god, you know, this is gonna take all

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00:23:05,080 --> 00:23:07,120
Speaker 1: day to cook this food and once I mess up,

468
00:23:07,160 --> 00:23:09,199
Speaker 1: and you know, I just want people to know that

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00:23:09,240 --> 00:23:11,080
Speaker 1: even if you mess up a lot of times, food

470
00:23:11,119 --> 00:23:14,440
Speaker 1: can be saved. The beauty about cooking and creating recipes

471
00:23:14,520 --> 00:23:17,399
Speaker 1: is this, you have four creativity. You can do what

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00:23:17,440 --> 00:23:20,520
Speaker 1: you wanna do, you know, And so I just really want,

473
00:23:20,800 --> 00:23:23,720
Speaker 1: you know, those people who don't know how to cook

474
00:23:23,920 --> 00:23:26,639
Speaker 1: to just stop and take a moment and just try.

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00:23:26,920 --> 00:23:28,879
Speaker 1: And we have some very simple recipes that's in my

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00:23:28,920 --> 00:23:31,120
Speaker 1: book Cooking with ms Quad, Live, Love, Love and Eat,

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00:23:31,600 --> 00:23:35,119
Speaker 1: where even the simplest, the simplest you can get it,

478
00:23:35,240 --> 00:23:41,879
Speaker 1: you can get it. You know, you got This is

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00:23:41,920 --> 00:23:43,239
Speaker 1: what I want to do for you. That's what I'm

480
00:23:43,280 --> 00:23:46,520
Speaker 1: gonna do, you know, because I told you my website,

481
00:23:46,640 --> 00:23:49,960
Speaker 1: I'm not my website on Facebook page at Rushan McDonald.

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00:23:50,000 --> 00:23:54,040
Speaker 1: You go there, you see Monday Afternoon Food, Tuesday Food

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00:23:54,240 --> 00:23:58,560
Speaker 1: Wednesday food, Friday food, Saturday food, Sunday food. Okay, I

484
00:23:58,600 --> 00:24:00,240
Speaker 1: want to. And what I do is I want to

485
00:24:00,400 --> 00:24:02,119
Speaker 1: I want to take three of your recipes and what

486
00:24:02,200 --> 00:24:04,040
Speaker 1: I want to do is post them with the picture

487
00:24:04,119 --> 00:24:06,280
Speaker 1: and you and I'm going to put the link in there,

488
00:24:06,359 --> 00:24:08,320
Speaker 1: the driving to Amazon so they can buy the book,

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00:24:08,359 --> 00:24:11,000
Speaker 1: if you don't mind. That's what I like to do that.

490
00:24:11,160 --> 00:24:13,119
Speaker 1: And I'm doing it for chef to because she does

491
00:24:13,160 --> 00:24:15,880
Speaker 1: it every week and she she can't believe the reaction

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00:24:16,000 --> 00:24:18,080
Speaker 1: that she gets, the engagement that she gets, the like

493
00:24:18,240 --> 00:24:20,119
Speaker 1: she gets. And I want to do it for you, Coral,

494
00:24:20,200 --> 00:24:23,120
Speaker 1: because this is a great book. I want people. People

495
00:24:23,160 --> 00:24:25,280
Speaker 1: are buying it, they should buy more. This book should

496
00:24:25,280 --> 00:24:28,000
Speaker 1: be a testament to you as a as a as

497
00:24:28,000 --> 00:24:32,040
Speaker 1: a chef because this is amazing and I'm gonna put

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00:24:32,040 --> 00:24:34,560
Speaker 1: it in the air. You will have a cooking show,

499
00:24:35,000 --> 00:24:39,800
Speaker 1: my friend. Oh my god, Rishan, thank you so very much.

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00:24:39,840 --> 00:24:42,320
Speaker 1: And that's something that my team and I are are

501
00:24:42,720 --> 00:24:46,480
Speaker 1: really working towards. Um We're very much so interested in

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00:24:46,960 --> 00:24:49,439
Speaker 1: doing that. And and just to hear those word I

503
00:24:49,440 --> 00:24:51,359
Speaker 1: didn't tell you that, I never shared that with you,

504
00:24:51,600 --> 00:24:54,280
Speaker 1: but to hear you say those words, confirmation for me,

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00:24:54,320 --> 00:24:56,320
Speaker 1: and so I've received that. Thank you so much, and

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00:24:56,359 --> 00:24:57,720
Speaker 1: you will and you'll be back on the show. We

507
00:24:57,800 --> 00:25:00,880
Speaker 1: talked about those other shows. Ha ha ha