Speaker 1: The most dreaded question to other every mother in America, Mom,
Speaker 1: what's for dinner?
Speaker 2: Half the time I don't even be knowing and not
Speaker 2: neat ideas well, okay, have no fear, just had hot
Speaker 2: sauces here.
Speaker 3: I love that for me because she has all the
Speaker 3: tips and tricks. Dead ass, y'all. Hey, I'm Kadeen and
Speaker 3: I'm Devout and we're the Ellis's.
Speaker 4: You may know us from posting funny videos with our
Speaker 4: voice and reading.
Speaker 3: Each other publicly as.
Speaker 2: A form of therpy. Wait, I'll make you need therby
Speaker 2: most days. Wow.
Speaker 3: Oh, and one more important thing to mention, we're married.
Speaker 4: Yes, sir, we are. We created this podcast to open
Speaker 4: dialogue about some of Li's most taboo topics.
Speaker 2: Things most folks don't want to talk about.
Speaker 4: Through the lens of a millennial married couple. Dead ass
Speaker 4: is a term that we say every day. So when
Speaker 4: we say dead ass, we're actually saying facts one hundred,
Speaker 4: the truth, the whole truth, and nothing but the truth.
Speaker 3: We thought to take Bilotov to a whole new level.
Speaker 3: Dead ass starts right now.
Speaker 1: All right, story time, So I'm going to take you
Speaker 1: back to a few thanks given to go. I want
Speaker 1: to say a few. It's probably like twelve at this point, right.
Speaker 1: I've been with my husband for twenty two years, married fourteen,
Speaker 1: and this is around like the twelve year Markkay had
Speaker 1: been in his family for a long time, and you know,
Speaker 1: food is the way to the man's heart, among other things.
Speaker 2: But food was definitely.
Speaker 3: Up there for my husband.
Speaker 1: And he's from a Southern American background, and there were
Speaker 1: certain things that I just had to learn how to
Speaker 1: make because his mom made it, or his aunt made it,
Speaker 1: or his grandmother or grandfather, somebody made it in the
Speaker 1: family and they made it to a.
Speaker 3: Level of excellent.
Speaker 1: See that I had so much pressure around trying to
Speaker 1: match that, right, So I kind of sat in the
Speaker 1: wing for a couple of years. If they ever wanted
Speaker 1: any Caribbean food, I'm your girl, right, sign me up.
Speaker 1: If I wasn't making it, I'd have my mom or
Speaker 1: dad or grandma somebody make it for them.
Speaker 3: Yeah, but there was an intimidation factor that I felt.
Speaker 3: Southern food is very intimidating because it.
Speaker 1: Is one of those things that you just have to
Speaker 1: get right, Like you will get your black card revoked,
Speaker 1: you will get uninvited to the barbecue. If these dishes
Speaker 1: don't slap. So let me tell you about my moment now, Okay,
Speaker 1: all was it a good or bad moment?
Speaker 2: Well, let's see.
Speaker 1: Okay, Okay, So about twelve years ago, it's Thanksgiving time, right,
Speaker 1: Devo's aunt Monique is always in charge of the sweet
Speaker 1: potato castrole. Okay, that's the thing. So candied jams people
Speaker 1: again make it different ways. She makes it into kind
Speaker 1: of like a castrole soul situations.
Speaker 3: Fine, yeah, okay, see, I make mine very good.
Speaker 1: So she had told me over the years, and I've
Speaker 1: kind of just always had it, and she would just
Speaker 1: tell me, oh, you just you know, you just put
Speaker 1: a little bit of this of that.
Speaker 3: There's never really like an actual recipe to it.
Speaker 2: Yeah.
Speaker 1: And I said to her, I said, you need to
Speaker 1: like develop some sort of recipe because.
Speaker 3: This is like restaurant worthy. Yeah, cast role, Like I
Speaker 3: need to have this.
Speaker 1: So one day she had me do a whole little
Speaker 1: like lesson with her while she made some and then
Speaker 1: I said to her, I'm going to try to.
Speaker 3: Do this on my own.
Speaker 1: This one particular Thanksgiving, Aunt Monique was not in town, okay,
Speaker 1: and I kind of threw my hat in the ring
Speaker 1: as the menu was being assembled in the group chat
Speaker 1: and I said, I'll do this sweet potato casserole Aunt
Speaker 1: moniques monique supertado castroll right, And when she gave me
Speaker 1: the lesson, I didn't write everything down, but I kind
Speaker 1: of have like a general idea because that's typically how
Speaker 1: we cook. We could vibes the ancestors are telling them,
Speaker 1: you know what they're telling us what to do. It's
Speaker 1: it's baking us another story like science. But I'm like,
Speaker 1: I'm going to give it a try. So you can
Speaker 1: imagine my pressure to live up to her sweet potato
Speaker 1: cast terrified of course, and then knowing that it's Thanksgiving
Speaker 1: at that because you know, the bite, Like the bite
Speaker 1: is the sweet potato cast role, the the mag and cheese,
Speaker 1: it's the situation, the sweet and savory, right, So you
Speaker 1: don't want your portion of that bite to fall flat. Yeah,
Speaker 1: So I make the sweet potato casserole, you know, diligent
Speaker 1: in the kitchen. We get the kids dressed and we
Speaker 1: head over to At that time, it's just Jackson head
Speaker 1: over to Thanksgiving.
Speaker 3: Yeah.
Speaker 1: I grew at my in law's house and everything is
Speaker 1: set up. Apparently my father in law he didn't know
Speaker 1: who was making what. He was like, I'm just here
Speaker 1: for a good time. I'm here for my plate.
Speaker 2: Yeah whatever.
Speaker 1: So I quietly sat around as everyone made their plates
Speaker 1: and stuff like that. So he in particular is like
Speaker 1: the connoisseur of like food tasting. He just won't tell you,
Speaker 1: like down to a science, what's.
Speaker 2: In certain dishes.
Speaker 3: Yeah.
Speaker 1: So I see him eating, and I see him go
Speaker 1: for this week potata casserole, and he kind of like hmm,
Speaker 1: you know, and then he's making your nerves or like yeah.
Speaker 1: So I'm like, because my father, like my father in
Speaker 1: law might disown me at this time. And I see
Speaker 1: him going and he's like hmm. And then he looks
Speaker 1: up and he says, did Monique make this before she left?
Speaker 2: And I said no, I made it. He said, baby,
Speaker 2: you made that.
Speaker 3: I thought it was gonna be bad. Oh my god,
Speaker 3: that he feels so good. Baby. I said, yes, I
Speaker 3: made this.
Speaker 1: He said, you sure Monique didn't make this before she
Speaker 1: left to go away to wherever she went.
Speaker 2: I said no.
Speaker 1: I said, well, it is pretty much her recipees. I
Speaker 1: didn't write it down, but I kind of just went
Speaker 1: off of the vibes. And he was like, well done,
Speaker 1: well well done, young grasshopper.
Speaker 2: I love that. O excite.
Speaker 1: I love that because listen, that could have completely ruined Thanksgiving.
Speaker 2: Yeah, and I was able to live to see another day.
Speaker 2: Thanksgivings A it's a very I would not. I took
Speaker 2: on Thanksgiving a couple of years ago from my mom.
Speaker 2: But it's an intimidating holiday. It really is in the
Speaker 2: black household, especially Hispanic caribbee all like, it's holds no bars,
Speaker 2: it told no literally, it's especially the mac and cheese.
Speaker 3: Yeah, there's certain dishes that Yeah, it's just what it is. Yeah.
Speaker 1: So that was my cooking story about the time I
Speaker 1: made sweet potato cash role for Thanksgiving from my in
Speaker 1: laws and everybody enjoyed the end.
Speaker 2: I thought it was gonna be bad because I have
Speaker 2: a bad one. Also save that I haven't okay say
Speaker 2: that one.
Speaker 3: Save that one.
Speaker 2: When we come back to story time.
Speaker 1: All right, now, you know this would not be an
Speaker 1: episode without karaoke time. So my guests today, Okay, what
Speaker 1: are we feeling for karaoke?
Speaker 3: Hey? This is my go to karaoke song.
Speaker 2: Oh yeah, to have to carry let's do it touch
Speaker 2: my body? Okay ahead, go ahead, start us off, Start us off,
Speaker 2: Touch my body, throw me on the floor.
Speaker 3: He browny me some more.
Speaker 1: You know how, sometimes you don't realize what the words
Speaker 1: are until you actually break it.
Speaker 3: Down during karaoke.
Speaker 1: During karaoke, Yeah, you dirty, dirty, Touch my body, Rustle
Speaker 1: me to the floor, Wrestle me to the floor.
Speaker 2: No wait, touch my body, throw me on the floor,
Speaker 2: wrestle me around.
Speaker 3: Hey, play with me some more.
Speaker 2: Hey, touch my body, my hair or something like that,
Speaker 2: something like that.
Speaker 3: Yeah, something everywhere? Yeah, whatnot.
Speaker 1: Well, it's giving after a nice meal and a full belly,
Speaker 1: touch my body, touch my body, baby, that's giving all
Speaker 1: the vibes. But let's go ahead and pay some bills
Speaker 1: real quick. Yes, and we will come back and we
Speaker 1: will dive into the meat of the show with my
Speaker 1: very special guest today. I'll introduce her when we get back.
Speaker 1: Stay tuned, all right. Today, I have with me someone
Speaker 1: who I've really been following for a while and not
Speaker 1: only admire her in her profession, but something about your
Speaker 1: personality and her energy is that you can feel it
Speaker 1: through the phone. And I'm like, there has to be
Speaker 1: synergies here that align. And once we came out here
Speaker 1: to the West Side, for since LA episodes. She was
Speaker 1: at the very top of my list, and I'm so
Speaker 1: happy to introduce to you all today.
Speaker 3: If you have not found out about her yet, you've
Speaker 3: been under a rock.
Speaker 2: Alex sale is.
Speaker 1: A culinary genius, chef and host of the cooking show
Speaker 1: Spice Spice Baby on Taste Made. Alex is passionate about
Speaker 1: bringing people together through food. The dishes she shares on
Speaker 1: her blog just add Hot Sauce are easy, yet innovative
Speaker 1: and can be enjoyed by the aspiring show chef or
Speaker 1: someone just getting their feet wet in the kitchen, or
Speaker 1: a mom who is looking to answer the question what
Speaker 1: for dinner?
Speaker 3: The intro, Wow, Welcome to the show, Alex.
Speaker 1: This so one thing we're about here on Dead as
Speaker 1: Podcasts and particularly on a day with Kate, is giving
Speaker 1: people their flowers while they're here to smell and to
Speaker 1: hold and to enjoy. So thank you so much for
Speaker 1: joining me here today, Thank you for thinking of me,
Speaker 1: and I'm excited to be here. Absolutely, you made that
Speaker 1: so easy. So I've been following this uh just at
Speaker 1: Hot Sauce, you know, girl, for a minute now, and
Speaker 1: not only do I drool every time you post a
Speaker 1: video with food, just watching your Instagram stories, even just
Speaker 1: the way you interact with your friends, like you can
Speaker 1: tell a lot about someone and you can see that
Speaker 1: you're genuinely loved by the people who support you, by
Speaker 1: your friends, by your family. And I really believe that
Speaker 1: the energy that you put out is the energy you're
Speaker 1: going to get back. So you're like a walking testimony
Speaker 1: of that.
Speaker 3: Very I love that.
Speaker 2: Yes, I love that. Thank you very much, and I
Speaker 2: appreciate it. You're so welcome.
Speaker 3: So go back to Thanksgiving.
Speaker 1: Now, you said you had a bad story, because mine
Speaker 1: was one of those things where baby, you could have
Speaker 1: put a sash and a crown on my head.
Speaker 2: So mine wasn't Thanksgiving, okay, but because it was a
Speaker 2: black Southern household, it was in college. Ooh, and it
Speaker 2: reminded me of my fried chicken story because to this
Speaker 2: day I hate frying chicken because of that time.
Speaker 3: Oh no, So I had a boyfriend at the time.
Speaker 2: I was like I think twenty or something like that,
Speaker 2: and I was still cooking, but obviously like I'm in college,
Speaker 2: like I'm not like perfecting like what I love right right,
Speaker 2: And I was like, ooh, I'm going to make like
Speaker 2: a soulful Sunday's like meal.
Speaker 1: This was before hashtags, right before before hashtags.
Speaker 2: And I was like, invite your friends. So it was
Speaker 2: him and his two best friends, okay, and then my
Speaker 2: best friends. I was like, I'm going to make fried chicken.
Speaker 2: I'm gonna do like sweet potatoes because my mom gave
Speaker 2: me a sweet potato cashle that I've been using for years,
Speaker 2: mac and cheese. She gave me her recipe. So I
Speaker 2: was frying the chicken and you know, like you're supposed
Speaker 2: to fry chicken that is at roomtown temperature. Yes, I
Speaker 2: did not do that, and so I was just like
Speaker 2: battering that. I was like, oh, this is gonna be
Speaker 2: so good. And I fried the chicken and I was like, oh,
Speaker 2: it's done, took it out the oil and he bit
Speaker 2: into it and it was raw no, yes, And I
Speaker 2: like I almost started crying and I would have. I
Speaker 2: was like, I cannot believe that just his friends were like,
Speaker 2: this is raw chicken.
Speaker 1: There's probably nothing worse to bite into than raw, raw chicken.
Speaker 3: And it's so dangerous it is. Yeah, it's giving old salmonilla. Yeah. Yeah.
Speaker 2: To this day, I like I have my meat thermometer,
Speaker 2: because I just remember the twenty year old Alex that
Speaker 2: undercooked chicken.
Speaker 3: That undercooked chicken.
Speaker 1: Yeah.
Speaker 3: And is he still around.
Speaker 1: No, he's married with kids now, yeah, God, because why
Speaker 1: his wife fries chicken?
Speaker 2: He does. No, I'm joking, okay, but I will never
Speaker 2: forget that day. No, I hear you. Oh my god.
Speaker 3: I think we've all had those moments too. We had
Speaker 3: flops in the kitchen as well. Yeah.
Speaker 1: I remember the time my mom made like hamburger helper.
Speaker 1: She's like, it's something different, and we're like, just give
Speaker 1: us the curry chicken.
Speaker 2: Right.
Speaker 3: We never said we were tired of it. We never
Speaker 3: said we were.
Speaker 2: Tired of it.
Speaker 1: So you said twenty year old Alex at the time
Speaker 1: was just kind of still getting her feet wet in
Speaker 1: the cooking space.
Speaker 3: So where did this all start for you?
Speaker 1: I know you said you started cooking at eleven, yes,
Speaker 1: but at what point did you say.
Speaker 3: I'm actually pretty good at this and I like it.
Speaker 2: So it was so I wanted to go to culinary
Speaker 2: school outside of high school, and my mom, being a
Speaker 2: Puerto Rican mother from Brooklyn, she was like absolutely fucking
Speaker 2: not exactly because she let me cook when I was
Speaker 2: younger every weekend, and she was like, I think you
Speaker 2: really like cooking.
Speaker 3: Like she just poured into me. And I don't think
Speaker 3: she knew what she was doing.
Speaker 2: Back then, but now, like my whole career is a
Speaker 2: love letter to her. And so I was like, I
Speaker 2: think I want to go to culinary school and she
Speaker 2: was like no.
Speaker 3: So I went to Hampton. Best decision in my life.
Speaker 2: HBCU down like loving, but cooking kept following me, and
Speaker 2: I was like, I think I really want to do this.
Speaker 2: I majored in PR and marketing, and when I went
Speaker 2: to New York, I kept going to culinary school open houses,
Speaker 2: and every time I got to like the end when
Speaker 2: they impressed you with like the school and everything, They're like, okay,
Speaker 2: forty thousand dollars And I was like, I don't have
Speaker 2: that again. I just paid for Hampton, Like I'm already
Speaker 2: in student loan debt, but I sure do something like that.
Speaker 2: That wasn't that promised to me?
Speaker 3: No, Like I come on before you go, yeah you go.
Speaker 2: So I was like my mom was like, Okay, if
Speaker 2: this is what you really want to do, let's figure
Speaker 2: it out. And so I was like, I don't want
Speaker 2: to ask you for money you just paid for for school.
Speaker 3: So I was like, I can't do that.
Speaker 2: So I just kept teaching myself Magazine's YouTube university all
Speaker 2: of that, and because like I loved cooking so much,
Speaker 2: I started my food blog in twenty seventeen, just as
Speaker 2: like an outlet to be like, okay, like I just
Speaker 2: want to put myself out there, okay. And then it
Speaker 2: was actually like I knew I enjoyed cooking. I knew
Speaker 2: I was good at it because I would always cook
Speaker 2: for my friends. But I was at a cooking class
Speaker 2: because I just wanted to take cooking class for fun,
Speaker 2: and the.
Speaker 3: Girl was like do you cook or something?
Speaker 2: Because like she kept asking, like the instructor kept asking questions.
Speaker 2: I would answer, and so one of the girls like
Speaker 2: do you cook or something like like what is it?
Speaker 2: And I was like no, I just like really enjoyed cooking.
Speaker 2: So I went home to my boyfriend at the time
Speaker 2: and I was like, I think I want to do
Speaker 2: like a cooking class. And that was in twenty nineteen.
Speaker 2: Even though you know that you have a god given talent,
Speaker 2: but you're just like, I don't know, like a.
Speaker 3: Lot of times we question it. Yeah, impostor syndrome.
Speaker 2: And pastor syndrome for sure, and the and in twenty
Speaker 2: twenty is when I started my cooking class. And then
Speaker 2: that's when everything took off for me. I really in
Speaker 2: me and I started my food blog in twenty seventeen.
Speaker 2: Imposter syrnderm stopped me a lot, and I was just like,
Speaker 2: I don't know, like you know.
Speaker 1: So that's interesting. Twenty seventeen, fast forward to twenty twenty.
Speaker 1: It's when you start your cooking class. Yeah, And this
Speaker 1: is just twenty twenty four, and I feel like you've
Speaker 1: made so many strides since then. But I guess that's
Speaker 1: a testament to following what you feel in your heart
Speaker 1: is your God given talent or passion. Yeah, because some
Speaker 1: people think they could cook chat and they can't, right right,
Speaker 1: Like they literally can't. Yeah no, and some people really
Speaker 1: just can't just can't.
Speaker 3: Yeah. Oh, people don't enjoy it and I enjoy it.
Speaker 1: Are you fearful that being in a space like this
Speaker 1: where you're cooking now as a profession, that you'll lose
Speaker 1: that love for it?
Speaker 3: Because I've heard that's a possibility for people like I.
Speaker 2: Enjoy it so much because I was really shy when
Speaker 2: I was younger, and so cooking for me was like
Speaker 2: and people don't belie I was shy.
Speaker 3: I was like, yes, I was actually very shy.
Speaker 2: So cooking for me was just like an outlet that
Speaker 2: like I could be myself. I can just cook because
Speaker 2: like my first dish was vanilla lime fly and my
Speaker 2: mom was like, why do you want to cook that?
Speaker 2: I was like, I don't know. I just watched Emery Lagasi,
Speaker 2: like I just want to cook this. And so I
Speaker 2: think for me, it's such like a self care process
Speaker 2: of cooking and seeing something from start to finish that
Speaker 2: I don't want everyone to burn out from it. But
Speaker 2: now it's what I do and I still enjoy it.
Speaker 2: But that's why I have other hobbies.
Speaker 3: And yeah, of course you gotta stay balanced.
Speaker 2: For sure.
Speaker 1: Do you ever aspire to get into the space of
Speaker 1: maybe having your own restaurant or being in a restaurant?
Speaker 1: And the reason I asked was because I know it's
Speaker 1: a known fact that the culinary industry, much like many
Speaker 1: are male dominant.
Speaker 3: Yeah, most of the white male dominant.
Speaker 2: Ye.
Speaker 3: And you being a black.
Speaker 1: And Latino woman, how do you see yourself in that
Speaker 1: space or do you even see yourself in that space.
Speaker 3: So I oh my god, I just got chills.
Speaker 2: I think because I'm finding like saying outlaw, like, do
Speaker 2: want to own something very small? Okay, like a coffee shop, cafe?
Speaker 2: Uh huh, like geared towards like my Puerto Rican side.
Speaker 1: Okay, so living like sandwiches, babe, sandwich Like I can
Speaker 1: see that for you.
Speaker 2: Yeah, like something just very cozy and like, yeah, I've
Speaker 2: really been thinking a lot about it, and I think
Speaker 2: that's what I want to do. Uh huh, terrify.
Speaker 1: I mean, I think we all are when it comes
Speaker 1: to something new. Yeah, have you experienced though, any kind
Speaker 1: of you know, issues within the culinary industry that you
Speaker 1: feel like may impede that process just from like the
Speaker 1: position of being like again, Afro Latina woman, I think
Speaker 1: when it comes to funding, just because like I think
Speaker 1: as black women in general or black people in general,
Speaker 1: like the funding. When it comes to money, it's like,
Speaker 1: we don't always get that chance. So I think what's
Speaker 1: stopping me is fear being like, Okay, well what I
Speaker 1: want to do it, but what's the next step?
Speaker 3: And that's money? So it's like what do I do?
Speaker 2: And I feel like I don't come from a money family,
Speaker 2: you know, and I don't want to ask my parents.
Speaker 2: So it's like, what that next step of funding is
Speaker 2: terrifying me?
Speaker 3: Gotcha, how do you do that?
Speaker 1: No, I can totally understand, you know, and that being
Speaker 1: probably a long term goal for you, Yeah, which is
Speaker 1: of course me just shooting ahead because I can see
Speaker 1: the potential in something like that. But in the meantime,
Speaker 1: you're taking the necessary steps I think in the areas
Speaker 1: that I feel like you have been thriving. So you
Speaker 1: have your blog, you have of course, your your social
Speaker 1: media persona yeah, and then you have spice spic.
Speaker 3: Baby baby it's made.
Speaker 1: So tell me about that. How did that come to be?
Speaker 1: Because that's essentially like a cooking show? Yeah, your own
Speaker 1: cooking show, cooking show? What was that process?
Speaker 2: Like? Who found you? And how did I go from
Speaker 2: start to finish? So it was twenty twenty two. I've
Speaker 2: always said I wanted a cooking show like that has
Speaker 2: been my dream since I was younger. And you know,
Speaker 2: manifest you pray, you write it down. But it's like,
Speaker 2: I think people get bogged down and like doing the work,
Speaker 2: you still just gotta you have.
Speaker 3: To do the work. There's just nowhere around it. There's
Speaker 3: no way, there's no.
Speaker 2: Way, and so I was like, I think I want
Speaker 2: to move to long form. So I started a YouTube
Speaker 2: series in twenty twenty top of twenty twenty two called
Speaker 2: Hot Sauce at Home and it's just me cooking and
Speaker 2: I cooked like some of my top recipes from the blog,
Speaker 2: and someone from Taste Made saw that, and that's when
Speaker 2: I think Oprah has a quote of like, just do
Speaker 2: it for you. You never know who's watching. And so someone
Speaker 2: from Taste Made DMed me and they're like, hey, we'd
Speaker 2: love to set up a call. I was like fine, right,
Speaker 2: like whatever, yeah, let's see where it goes. So they're like,
Speaker 2: we love your personality, we love your cooking style, like
Speaker 2: let's keep in contact. And so I'm thinking like, oh,
Speaker 2: I'll do like a social media post for them whatever.
Speaker 2: And that was probably like June twenty twenty two, and
Speaker 2: I was like, oh, like I'm moving to LA.
Speaker 3: They're like, oh, that's great. Da da da da. September
Speaker 3: I moved to.
Speaker 2: La twenty twenty two and I go to a Taste
Speaker 2: Made event. I was like, Alex, just go you never know,
Speaker 2: Like they're a streaming platform. You want a cooking show
Speaker 2: one day, you never know. So I just went by
Speaker 2: myself and I was like, hi, Dida da And so
Speaker 2: the talent girl was like do you live here now?
Speaker 3: And I was like I do and she was like huh.
Speaker 2: You know when you start to see people's wheels turning right,
Speaker 2: And I was.
Speaker 3: Like okay, and she was like okay.
Speaker 2: I was like, I'm always pitching you, but I'm glad
Speaker 2: I know that you live here. That was September twenty two,
Speaker 2: twenty twenty two. March twenty twenty three. I get an
Speaker 2: email that's it and granted I'm still on the internet cooking,
Speaker 2: minding your own business literally literally, and so I get
Speaker 2: an email that says show concept and I go, okay,
Speaker 2: whatever whatever.
Speaker 3: So she like, let's go on the phone. So she
Speaker 3: was like, I pitched you.
Speaker 2: I think I have something. And I was like, again, okay,
Speaker 2: no big thing, no big deal. She was like, I
Speaker 2: got on the phone with like a development manager. She
Speaker 2: was like, let's talk your cooking style, all these things. Again,
Speaker 2: I'm like okay. So then my best friend's wedding in May,
Speaker 2: it was sin good to my weekend and I got
Speaker 2: the email that shit said like it's happening, and I
Speaker 2: again and.
Speaker 3: I was like, holy shit.
Speaker 2: I was like, oh my god, a cooking show. And
Speaker 2: then at first it was named something else and then
Speaker 2: they said they sent it to me. They're like, it's
Speaker 2: gonna be spice spice baby, wow, like my instagram and
Speaker 2: just like my personality and so.
Speaker 1: And it made Yeah, totally makes sense now that I
Speaker 1: think about a spice spies babe just at hot sauce.
Speaker 3: So it's funny. I forget who it was.
Speaker 1: Recently had done a instagram like a little skit. It
Speaker 1: was keV on stage and his wife Melissa, and it
Speaker 1: was something where she made she made dinner and he
Speaker 1: instantly went and grabbed the hot sauce send and like
Speaker 1: threw it on the plane and she was so offended.
Speaker 3: Yeah, and is.
Speaker 1: That a thing where people feel like if someone adds
Speaker 1: hot sauce to my food, then it means that the
Speaker 1: food is like bland or because I person still like
Speaker 1: hot sauce on certain things. Same like Caribbean background. We
Speaker 1: cooked with spices all the time. It's not Scotch bonnet pepper.
Speaker 1: If it's not crushed pepper, it's want to be some
Speaker 1: sort of hot sauce just because I like the added flavor. Yeah,
Speaker 1: but do you think people take offence when you when
Speaker 1: hot sauce.
Speaker 2: Is added to don't? But I could see why, okay,
Speaker 2: cause like and usually like my crab pasta, I will
Speaker 2: red pepper flakes.
Speaker 1: Okay, that that would have been good too. We made
Speaker 1: some We made some pasta just so you know, a
Speaker 1: little little.
Speaker 2: Would have been cute for a low cake low kick.
Speaker 2: But I was like, let me just leave it out
Speaker 2: this time. But I don't get offended. I like spice, okay,
Speaker 2: but like I could see how people and certain things.
Speaker 2: I don't need hot sauce on everything, right, And I
Speaker 2: think people think they're like, like, no, I don't eat
Speaker 2: everything spicy, you know, right, No, where'd the name come from?
Speaker 2: Just that hot sauce.
Speaker 1: It's just such a catchy name when you use those
Speaker 1: candles all the time on social media.
Speaker 2: But so it was my one of my best friend's birthday,
Speaker 2: and my friends know I like spicy food.
Speaker 3: So my best friend Ash, she.
Speaker 2: Was passing like a you know, gaysed to like the
Speaker 2: bloody mary bars were like, the hot sauce is everywhere,
Speaker 2: and then you can like make your own and she
Speaker 2: like pastures like, oh my god, oh look at all
Speaker 2: this hot sauce. And I was like, just got a
Speaker 2: hot sauce. I was like, oh, that's kind of cute.
Speaker 2: And I was like, I think I'm gonna name my
Speaker 2: blog just at hot sauce. Oh what, I'm just like
Speaker 2: that and just like that and it stuck. Yeah, and
Speaker 2: now people will see me like, are you the hot
Speaker 2: sauce girl?
Speaker 3: Nice? Yeah?
Speaker 2: Oh my goodness.
Speaker 3: So it's been said that some of these viral.
Speaker 1: Recipes have been known to cause love attractions and all
Speaker 1: that good stuff. What would you say, are some of
Speaker 1: the dishes that are at the top of folks you
Speaker 1: know list.
Speaker 2: Get get a Man dishes, Get a Man Dishes? Is
Speaker 2: the crab spaghetti? I can attest to that crap spaghetti.
Speaker 1: Alex got me even though I got a man chow.
Speaker 1: She got me and my man with the crab spaghetti,
Speaker 1: for sure.
Speaker 2: The crab spaghet, the oxtail. And I'm not just saying
Speaker 2: it because you're Jamaican, because I really do believe my
Speaker 2: ox tail is very tasty, very tasty, Like has your
Speaker 2: ox steel been co signed and approved by a real Yes,
Speaker 2: I swear I promise, because that's because you know we'll
Speaker 2: be honest with you. Yes, all right, So because I
Speaker 2: don't want you to go out like that, maybe you
Speaker 2: should make them the next time I come so I
Speaker 2: can officially very value you would be invited to the
Speaker 2: bash mint or the funeral, the repass.
Speaker 3: Or one of my adventures that requires ox.
Speaker 2: Ye. Okay, So we have oxtail, we have the crab,
Speaker 2: and then we have a short rib pasta with like
Speaker 2: a chimmy cherry salsa on top.
Speaker 1: I love a short rib too, although now I'm allergic
Speaker 1: to beef, but are you really? I am? So the
Speaker 1: whole cowaway damn steak not supposed to ox steel technically
Speaker 1: isale beef?
Speaker 3: Yeah, I don't know.
Speaker 2: It's the same way I I feel like bacon is
Speaker 2: not poork. But whatever, I don't like, it's bacon. It's
Speaker 2: its own entity. So what do you think it is
Speaker 2: about cooking? Because you think about cooking.
Speaker 1: Just like as a historical thing. It's like a family thing.
Speaker 1: Is something that brings people together? Is that a part
Speaker 1: of what drove you towards cooking? Do you enjoy the
Speaker 1: camaraderie in it?
Speaker 2: Oh my god, I just do it because you know,
Speaker 2: this is just something you love, like thinking of the
Speaker 2: history of cooking, Like what does that mean to you?
Speaker 2: I mean for me, like my favorite I think my
Speaker 2: favorite part about cooking is like the community. Once the
Speaker 2: food is done and you're just sitting at a table, laughing, crying,
Speaker 2: enjoying wine, people are like, can you pass the peas?
Speaker 2: Can you do Like it's like you used to do
Speaker 2: it right.
Speaker 3: It's just like.
Speaker 2: You're just like convenient communing over food. And that's what
Speaker 2: I love about it so much because when my mom
Speaker 2: would cook for us my favorite time because I thought
Speaker 2: my brother was like a comedian at one point. I
Speaker 2: was like, he's so funny. Like we would just sit
Speaker 2: at the table and just like die laughing and just
Speaker 2: eating over food. No I think.
Speaker 1: I mean you think about it now when you're going
Speaker 1: out with friends, Yeah, you know, going out on a date,
Speaker 1: sitting down for dinner with my boys every night, Like
Speaker 1: that's really the space where people dive into breaking down
Speaker 1: the day. Yeah, like they say, breaking bread together literally
Speaker 1: and talking and learning about things, and you know, it's
Speaker 1: just a good way to kind of commune over.
Speaker 3: Some good food.
Speaker 2: It so and I always say, like when someone's cooking,
Speaker 2: like they're putting their time, energy and effort and money
Speaker 2: into making someone feel good through food. And that is love,
Speaker 2: Like that is like the purest form of love.
Speaker 3: No. Absolutely, every time you come home, someone's like, are
Speaker 3: you hungry? You're right, you're right.
Speaker 1: And it actually makes me think of my grandmother's Yeah,
Speaker 1: like my mom from Jamaica, my dad from Saint Vincent,
Speaker 1: so that's where their moms are from. And I think
Speaker 1: about my grandmother, particularly my dad's mom. Anyone who came
Speaker 1: through the house had something to eat. Yeah, and she
Speaker 1: didn't have much. My grandmother actually couldn't read or write.
Speaker 1: She was never sent to school as a kid. And
Speaker 1: to see where I am now from where she's come from,
Speaker 1: and just the love that went through her house and
Speaker 1: where she was able to find food for people, just
Speaker 1: to give them a hot meal. You know, she didn't
Speaker 1: have money to give sometimes she couldn't even give good
Speaker 1: conversations per se, but she was able to just show
Speaker 1: her love cooking through food. And she and I bonded
Speaker 1: a lot over that. And you think about the generations
Speaker 1: of recipes and love and family that have been passed
Speaker 1: down through cooking and through recipes.
Speaker 3: So for me, cooking is so much deeper.
Speaker 1: Than just you know, like the eateries, yeah, or the
Speaker 1: food kind of the community around it, which is so
Speaker 1: beautiful to see. Yeah, And I would hope that once
Speaker 1: you have your spot, because I'm already going to speak
Speaker 1: this into existence, once you have your spot, that will
Speaker 1: be a place of communing and getting together and loving
Speaker 1: on each other and like kindred spirits coming together. I
Speaker 1: could totally see something like.
Speaker 3: That for you.
Speaker 1: So from an entrepreneur's standpoint and looking at the culinary industry,
Speaker 1: are there any particular challenges that you've had to face
Speaker 1: so you kind of foresee as you press forward with
Speaker 1: your goals.
Speaker 2: I think there's like a taboo with if you went
Speaker 2: to culinary school or not. And I think a taboo
Speaker 2: because it's so just like, Yes, that's why I don't
Speaker 2: really call myself a chef, because I do want to
Speaker 2: honor people that have gone to culinary school. So is
Speaker 2: that a technicality where some people wouldn't quite see you
Speaker 2: as a chef because technically I didn't get the technical
Speaker 2: background right, you have the formal training right, and so
Speaker 2: I never want to offend anyone, but I usually like
Speaker 2: I'm a cook. I cook, but I love to cook.
Speaker 2: So there's a difference between chef and cook. You think, Yeah,
Speaker 2: probably a little insecurity on my part just because I
Speaker 2: didn't go to culinary school. I know how to cook
Speaker 2: and I know that is my God given talent. But like, yeah,
Speaker 2: so I think there's a fear in that of like,
Speaker 2: am I going to be taken seriously?
Speaker 1: Right?
Speaker 2: Am I going to be received?
Speaker 3: Yeah?
Speaker 2: You know, but there's so many people, there's so many
Speaker 2: chefs out there that didn't go to culinary school and
Speaker 2: call them call themselves chefs. So it's like, I think
Speaker 2: it's insecurity. And also just like I think stepping into
Speaker 2: the next chapter of like I want you to taste
Speaker 2: my food in my space, then it's like, okay, let's
Speaker 2: do that.
Speaker 3: Yeah.
Speaker 1: I think that transcends over different industries though, because I
Speaker 1: feel like social media makes it easier and more doable
Speaker 1: for you to just create your content put it out there,
Speaker 1: much to your story. Yeah, you're putting your content out
Speaker 1: and you're doing what you love. Yeah, and someone's watching, right,
Speaker 1: and you never know what comes from that. But that's
Speaker 1: somebody in any industry, even just for me for example,
Speaker 1: like Okay, maybe I didn't. I didn't go to school
Speaker 1: for makeup artistry, but I became a makeup artist because
Speaker 1: I had a talent.
Speaker 3: I was like, did you do your face yourself? I did. Oh,
Speaker 3: I'm gonna say it.
Speaker 2: I was like, you are beat down, like your face
Speaker 2: looks down to the ground. It looks great, thank you,
Speaker 2: thank you.
Speaker 3: Yeah.
Speaker 1: And I want to say I come from a makeup background.
Speaker 1: I never went to school a cosmetology school. So when
Speaker 1: I went to audition or not audition, but I guess
Speaker 1: kind of like do my makeup interview Matt Cosmetics, I
Speaker 1: felt intimidated because I'm like, okay, well I didn't go
Speaker 1: to cosmetology school. They always ask those kind of questions. Yeah,
Speaker 1: but I just know I had an act for it,
Speaker 1: and it was fair that held me back for a
Speaker 1: while from going in for that interview. I kind of
Speaker 1: delayed it, but then it was just like fit, let
Speaker 1: me just go.
Speaker 2: Yeah.
Speaker 1: You know, I developed the talent and while there got
Speaker 1: that on the job training. So I tend to learn
Speaker 1: those technical ways of doing things. But that didn't take
Speaker 1: away from the fact that I was a full blown
Speaker 1: makeup artist, right. I didn't have the formal training. So
Speaker 1: that's the way people I think are using social media
Speaker 1: to their advantage now where it's like try the road
Speaker 1: less travel. Yeah, sometimes the you know, the way everyone's
Speaker 1: going is a little too crowded in that lane. Yeah,
Speaker 1: you know, and culinary school maybe that me maybe that
Speaker 1: your equivalent of that, right, Like.
Speaker 2: And it's not that way it necessary for everyone because
Speaker 2: I always knew I didn't want to be a chef
Speaker 2: in the kitchen. I always wanted to encourage people to
Speaker 2: get in the kitchen and cook because of the way
Speaker 2: I felt about cooking. So it's just like to build
Speaker 2: community around food. So I was like, so when social
Speaker 2: media came out, I.
Speaker 3: Was like, oh, it's great.
Speaker 2: Yeah, right, that's how that's how I could use my
Speaker 2: cooking career, you know, of course, but it's like there's
Speaker 2: still a knock for me of like, ooh, something's pulling
Speaker 2: me to open up something.
Speaker 1: I think that the big overarching theme with this conversation
Speaker 1: today and even this episode is just really encouraging folks
Speaker 1: in our listeners.
Speaker 2: I love to have takeaways for them.
Speaker 1: Yeah, and it's about following whatever that burning passion is inside.
Speaker 1: You know. I had to do the same thing. You know,
Speaker 1: when you told your mom that you want to go
Speaker 1: to culinary school and she was just like what. I'm
Speaker 1: sure she was probably like, oh, for something more guaranteed. Yeah,
Speaker 1: And that was my story as well too. You know,
Speaker 1: I was around everyone who was in the medical field,
Speaker 1: so they're like, Kadeen, you know, nursing, become a doctor,
Speaker 1: do all the things.
Speaker 3: Yeah. You know, as a kid, I was like, I'm
Speaker 3: gonna be a pediatrician because I love kids.
Speaker 1: And then I realized very quickly as it became a parent,
Speaker 1: that you only love your kids really, and.
Speaker 2: Sometimes it's hard to love other people's kids.
Speaker 3: Yeah.
Speaker 1: But no, in all seriousness, it was one of those
Speaker 1: things where I just had to go with my gut,
Speaker 1: like I had to go with what I feel like
Speaker 1: I was being called to do, and for me, that
Speaker 1: was being a performer, being on stage, being an actress, yeah,
Speaker 1: the host, being front of the camera.
Speaker 2: That was for me.
Speaker 1: And I was slowly able to find my way, even
Speaker 1: though you know, we live in a capitalist country, so
Speaker 1: you have to do things to sustain your day to
Speaker 1: day life. But if you're able to work on whatever
Speaker 1: that passion is simultaneously, even if it's just a little
Speaker 1: bit at a time. Yeah, you never know when you're
Speaker 1: gonna get that email that says it's to go, it's
Speaker 1: a go.
Speaker 2: And I think I always think my parents because it's
Speaker 2: like they never you know, I think, And you're a mom,
Speaker 2: so I'm sure you know. But like I don't think
Speaker 2: she knew what she was doing of letting me cook
Speaker 2: every weekend. Am I like, I always thank her. She's like,
Speaker 2: you really don't have to thank me. She's like, I
Speaker 2: just knew you like to cook, right, But it's like
Speaker 2: they owe they saw something and they were just like
Speaker 2: run wild in the kitchen. If that's what you want
Speaker 2: to do, like, just do it. So I think I
Speaker 2: always like you poured into me so much when I
Speaker 2: was younger that she was like, oh, I didn't even know,
Speaker 2: Like I didn't even know. So it's like, yeah, it's
Speaker 2: just that's a great that's a great point and a
Speaker 2: great tidbit. I think for our listeners who have children, Yeah,
Speaker 2: you never know what you might be sparking.
Speaker 1: Yeah, child by just the exposure alone. And I recently
Speaker 1: said this to my husband about our boys. You know,
Speaker 1: let them try everything, right, let them see everything. We're
Speaker 1: gonna you know, I have four boys, so the natural
Speaker 1: inclination for people are like, you know, what sports do
Speaker 1: they play? Or they just enjoy sports. But one of
Speaker 1: my sons, he does coding. One is into art, you know,
Speaker 1: So it's museums. Yeah, it's art shows. It's exposing them
Speaker 1: to photography, it's you know, taking them to the coding class,
Speaker 1: it's being captain of the debate team.
Speaker 2: Like that.
Speaker 3: You just have to expose your children to because you
Speaker 3: never know.
Speaker 1: What might stick or what might ignite that passion inside
Speaker 1: of them.
Speaker 2: And now my parents now they're like, we would have
Speaker 2: never thought us taking you to because my dad also
Speaker 2: took me to a culinary school open house when I
Speaker 2: was ten a ten ten was that random?
Speaker 3: No, because he knew I loved to cook.
Speaker 2: And my mom was like, because my parents were divorced,
Speaker 2: so she was like, Alex really likes to cook. So
Speaker 2: he set up a time for me to tour a
Speaker 2: culinary school and some dope and so we went to
Speaker 2: Vermont and I wish I could find this picture, but
Speaker 2: it's me with like the apron with like the colinary school.
Speaker 2: We have to dig that picture. I'm like, mom, you
Speaker 2: need to find that picture. Yeah, but yeah, they like now,
Speaker 2: I'm just like this, My whole career in food is
Speaker 2: a love letter to my parents, just because that's what
Speaker 2: they did for me.
Speaker 3: A love letter to my parents. A love letter to
Speaker 3: my parents. That's cute. I could see that as like
Speaker 3: the title of something like the puts that.
Speaker 1: In the back of our minds or in the front,
Speaker 1: because we never know what the next opportunity is going
Speaker 1: to be.
Speaker 3: Wow, thank you so much for chatting about your cooking career,
Speaker 3: you being a cook, a chef for some.
Speaker 1: The point is she makes some good ass food. Yeah,
Speaker 1: I can attest to that. I've tried it. I was
Speaker 1: your sous chef today. We had a really great time
Speaker 1: in the kitchen together. So I want to take a
Speaker 1: quick break and pay some bills. But if you don't
Speaker 1: mind sticking around, every dead ass episode has to have
Speaker 1: a listener letter. So I'm gonna read a story about
Speaker 1: someone who wrote in and would like to hear our
Speaker 1: two cents. Okay, there, situation, Lord, Sometimes it's a situation.
Speaker 3: You never know what to expect.
Speaker 2: We're gonna take a quick break and we will be
Speaker 2: right back. All right.
Speaker 3: Here's the listener letter we have for this episode.
Speaker 1: Hey, Kadeen, I just turned thirty, got engaged, and have
Speaker 1: proved my communication with my man. Has improved my communication
Speaker 1: with my man thanks to the podcast You're Welcome.
Speaker 2: I love that.
Speaker 1: And graduating with my second degree with a bachelor's in
Speaker 1: nursing a lot of the great changes, but it took
Speaker 1: a while for me to get to this point. Four
Speaker 1: years ago, I was dismissed academically from a PA program
Speaker 1: and went through a season of depression and pulled away
Speaker 1: from pretty much everyone. I felt that I had lost
Speaker 1: myself because I made my academic achievements the scale that
Speaker 1: measured my self worth.
Speaker 2: Damn.
Speaker 1: Now, after a lot of prayer and soul searching, I'm
Speaker 1: finally getting back to who I am and who I
Speaker 1: can be. However, I've noticed that my circle is almost
Speaker 1: non existent outside of my family. I feel like my
Speaker 1: friendships have all suffered, and now I'm struggling to rebuild them.
Speaker 1: With the wedding on the way, I truly want to
Speaker 1: reconnect with ones I've pulled away from, but fear that
Speaker 1: I no longer have a place in their lives, and
Speaker 1: I'm at a loss on how to make new adult friendships.
Speaker 1: I'm an introvert to I'm an extroverted introvert. Wow and
Speaker 1: same same, literally literally, and it takes me a while
Speaker 1: to work up to people and feel confident that I'm
Speaker 1: being accepted for who I am. But no matter what,
Speaker 1: I always aim to be genuine and supportive. Any advice
Speaker 1: on reconnecting with old friends that may want to do
Speaker 1: the same, or branching out to find new ones. Thank
Speaker 1: you all for all you do. I wish you nothing
Speaker 1: but prosperity for you and your family. Thank you so
Speaker 1: much for that, and thank you for writing in today.
Speaker 1: So sad for her, like, I'll be your friend for real, right,
Speaker 1: anything come to mind for her?
Speaker 2: I think you have to like put your guard down
Speaker 2: and be vulnerable with your friend that you feel pulled
Speaker 2: away from and just be like, listen, girl, I messed up,
Speaker 2: Like this is why, just how she was very open
Speaker 2: and vulnerable in the letter, Like do that. I feel
Speaker 2: like when you really open your heart to people and
Speaker 2: like and vulnerable and like this is it was my bad? Yeah,
Speaker 2: and you hope people come around if they have an
Speaker 2: open heart, you know.
Speaker 3: But yeah, it's funny.
Speaker 1: You mention that because that's the first thing that came
Speaker 1: to mind when reading this was circling back with those
Speaker 1: old friends may not be a bad thing as long
Speaker 1: as you're being very transparent and honest about what you
Speaker 1: were going through. Yet and vulnerable is also a great word.
Speaker 1: I think a lot of times we try to keep
Speaker 1: up a facade. Sometimes it just seemed like we have
Speaker 1: it all together, and I think the common factors that
Speaker 1: a lot of us don't like. Really, let's think about it.
Speaker 1: When it comes to life, we're all just here trying
Speaker 1: to figure it out.
Speaker 3: We are just trying to survive.
Speaker 1: No one has the answers, no one has the recipe,
Speaker 1: considering the episode has the recipe.
Speaker 3: There's no rules.
Speaker 1: But I do think, like you said, if you lead
Speaker 1: with good intentions, and you lead with a good heart,
Speaker 1: and you just circle back with those friends and just
Speaker 1: say listen. It may at the time have been embarrassing
Speaker 1: for her, but like I literally was dismissed academically.
Speaker 3: That put me in a rut. I was in severe depression.
Speaker 1: I didn't really know how to be there for other people,
Speaker 1: because that tends to happen too. If you're not necessarily
Speaker 1: in the best place in your own life, you may
Speaker 1: not even know how to show up for other people.
Speaker 2: And depression is real and you get to a really
Speaker 2: sunken place and I've had family members that have gone
Speaker 2: through it, and it's just you have to if you
Speaker 2: can find a way out. I'm sure that your friends
Speaker 2: will be open to being like, okay, like you know.
Speaker 1: For sure, because something like something as big as a
Speaker 1: wedding day, you know, finding the love of your life
Speaker 1: really not being able to pick up the pieces of
Speaker 1: your life and wanting to celebrate with those people I
Speaker 1: think is something that is worth it, especially if they're
Speaker 1: people who you think you want to and need to
Speaker 1: have around. And if they don't come around, then they
Speaker 1: weren't your real friends and.
Speaker 2: That's okay, and then that is okay.
Speaker 3: Finding new friends as an adult, how does that work?
Speaker 2: I love making new friends.
Speaker 1: So you're not signed up for drakesoul no new friends situation,
Speaker 1: you're down for a new friend.
Speaker 3: Yeah, okay.
Speaker 2: And when I since I moved here, I found a
Speaker 2: really great like I have my best friend, like my
Speaker 2: four core the best friends.
Speaker 3: But I like making new friends.
Speaker 2: It's actually like I think, when you're in a different
Speaker 2: chapter in your life, you can experience a new person and.
Speaker 3: You're like so spot on. That's so spot on.
Speaker 2: I've made some really good girlfriends in this chapter of
Speaker 2: my life.
Speaker 1: I feel like I have too, and they're people who
Speaker 1: I'm no longer as close with or just maybe the
Speaker 1: friendship has fizzled out for one reason or the other
Speaker 1: because we may have outgrown each other, right, And that's
Speaker 1: okay too. We may not be interested in the same things.
Speaker 1: We may be in different phases of life. Yeah, where
Speaker 1: I was in the thick of going through you know,
Speaker 1: being a wife and a mom and having babies and
Speaker 1: stuff like that. So of my single friends maybe weren't
Speaker 1: as close at the time. So that's okay too. If
Speaker 1: people are not necessarily in that phase. And it's a
Speaker 1: special connection. I think when you have a friend or
Speaker 1: a friend turned family who can really ride with you
Speaker 1: through all phases of life, Yeah, that's given like soul
Speaker 1: made friendship type things.
Speaker 3: And I and it's great because I have those.
Speaker 2: And I was telling you about my best friend who
Speaker 2: just had a baby, and it's like, but and I'm single,
Speaker 2: but it's like I still have to show up for
Speaker 2: my friend who just had this baby, you know, And
Speaker 2: it's like we've seen each other through bad breakup yeah,
Speaker 2: and great relationships and marriages and now babies. So it's
Speaker 2: like everyone's going through their own little joiney and chapters.
Speaker 3: But it's how we show up for each other within that.
Speaker 1: And there's a beauty in being able to do that
Speaker 1: with someone, you know, to see the low lows and
Speaker 1: to see the high highs and that way.
Speaker 3: I feel like it makes.
Speaker 1: The friendship that much richer and sweeter when you can
Speaker 1: help each other through those moments. Because my core group,
Speaker 1: like you said, you have your four people, like your
Speaker 1: little square. Yeah, you know, I have my small little circle,
Speaker 1: and a couple of them have been friends for over
Speaker 1: two three decades and those are the people who've seen
Speaker 1: everything from the ground up. But then I also have
Speaker 1: some people who have met, like you said, in this
Speaker 1: season of life, where I'm just like, I'm freaking.
Speaker 3: In love with you.
Speaker 1: Yeah, because we're we're just the energies just they collapse you.
Speaker 2: Yeah.
Speaker 3: I think I might have found a new friend in
Speaker 3: La Alley. I know it's been like a love a
Speaker 3: fear since we sat down together.
Speaker 1: So I like that for I love that now that
Speaker 1: I've moved from LA, I'm finding more and more people
Speaker 1: in la than I'm like, man, if I was still here,
Speaker 1: this would have been my tribe of people.
Speaker 3: Yeah, and I love that for us.
Speaker 1: So good luck to you sis all the best with
Speaker 1: the wedding plans and with maybe rekindling those old friendships
Speaker 1: and sparking some new ones. Just be yourself with those
Speaker 1: new ones. Be yourself, be who you are, and organically
Speaker 1: those people will come your way. So if you want
Speaker 1: to be a listener letter right here on dead Ass
Speaker 1: Podcast or A Day with K, you know, because we're
Speaker 1: mixing it up a little bit for y'all, be sure
Speaker 1: to write in to us at Deadass Advice at gmail
Speaker 1: dot com. That's D E A d A S S
Speaker 1: A d V I C E at gmail dot com.
Speaker 3: But that's all that, right, all right.
Speaker 1: So now that we round out this episode of A
Speaker 1: Day with K, I always ask my guest, what's one
Speaker 1: thing that you're dead ass about? You know what you
Speaker 1: lived in New or you know what dead ass means.
Speaker 1: What's one thing that you are ten toes down standing on?
Speaker 1: Business abouts?
Speaker 3: Mmm? Therapy.
Speaker 2: I like that I'm dead about therapy. Tell me why
Speaker 2: when you pour into yourself and you want to do
Speaker 2: the work to be a better version of yourself. There's
Speaker 2: nothing like it.
Speaker 3: Listen, listen, okay, dead ass about therapy.
Speaker 2: I love that for you.
Speaker 1: Year It's strong, good for you. That is awesome, and
Speaker 1: we here we also support that too. Here are dead
Speaker 1: Ass Podcast. We always will have a therapist on. We'll
Speaker 1: encourage it. We have ads that run from companies that
Speaker 1: are all about therapy and all about healing. I'm a
Speaker 1: therapy girl, So you can show up as your best
Speaker 1: self and I can tell just by the energy that
Speaker 1: you exude. It's just amazing. I appreciate that. Oh my gosh,
Speaker 1: one thing I'm dead ass about now, I'm dead ass
Speaker 1: about twenty minute meals chow because let me tell you,
Speaker 1: Alex gave me a recipe or two that I know
Speaker 1: will answer the question what's for dinner for joys and
Speaker 1: I can teach my Jackson and of course the younger one,
Speaker 1: so you're always watching. I would love for them to
Speaker 1: be self sufficient in the kitchen and cook for me
Speaker 1: one day, you know what I'm saying? All right, all right,
Speaker 1: y'all be sure to find us on Patreon to see
Speaker 1: exclusive dead Ass Podcast content, and you can find us
Speaker 1: on social media. Dead Ass the Podcast I'm Kadeene I am,
Speaker 1: and don't forget about Deval.
Speaker 3: I am Deval and Alex. Tell them where they can
Speaker 3: find all the things.
Speaker 1: It's giving, cooking show is giving, Instagram is giving blog
Speaker 1: all of that.
Speaker 2: All of that.
Speaker 3: So you can find me on Instagram.
Speaker 2: Just add Hot Sauce, my cooking show Spice Spice Baby
Speaker 2: on Taste made anywhere EA stream tv for free. And
Speaker 2: my subsack Food and Feelings newsletter and live cooking classes
Speaker 2: are coming back. Oh that's good. I love that.
Speaker 1: I love in person demos, cooking and of course eating, y'all,
Speaker 1: And if you're listening on Apple podcasts, please do us
Speaker 1: a favor. Go ahead and rate, review, and subscribe.
Speaker 3: Dead Ass, y'all cut.
Speaker 4: Dead Ass is a production of iHeartMedia podcast Network and
Speaker 4: is produced by Donor, Pinya and Trible. All of the
Speaker 4: podcast on social media at dead Ass the podcast and
Speaker 4: never miss a Thing