WEBVTT - Thank You for Asking with Susan Lucci

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<v Speaker 1>You're listening to I Choose Me with Jenny Girl. Hello, everyone,

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<v Speaker 1>welcome back to I Choose Me. In Susan Lucci's book Lalucci,

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<v Speaker 1>she has a chapter called thank You for Asking, answering

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<v Speaker 1>questions she gets all the time. We're not giving them

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<v Speaker 1>all away today. You'll have to read the book for that,

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<v Speaker 1>but we thought it would be fun to share a

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<v Speaker 1>little sneak peek and add a few of our own

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<v Speaker 1>to the mix. So let's jump back in with the

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<v Speaker 1>incomparable Susan Lucci. Your book has got all kinds of

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<v Speaker 1>great things in it, So you have a chapter called

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<v Speaker 1>thank You for Asking, where you answer questions that you

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<v Speaker 1>get all the time, and we're not going to give

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<v Speaker 1>them all away. You'll have to read the book for that, everybody,

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<v Speaker 1>But we thought it would be fun to share a

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<v Speaker 1>little sneak peek and add a few of our own

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<v Speaker 1>to the mix. So let's just jump in. We'll get

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<v Speaker 1>the most asked out of the way. You are eight

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<v Speaker 1>twenty one time Emmy nominee. You say everyone wants to

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<v Speaker 1>know what it is like the times that you didn't win,

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<v Speaker 1>But I want to know what was it like the

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<v Speaker 1>time you did win?

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<v Speaker 2>Well, I'll just say right off the bat that winning

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<v Speaker 2>is better. I was very very happy with the nominations,

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<v Speaker 2>very very happy.

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<v Speaker 3>But winning is definitely better.

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<v Speaker 2>And ABC had a party that night and my husband

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<v Speaker 2>I went to with everybody and they put a glass

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<v Speaker 2>of champagne in my hand, and when they did that,

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<v Speaker 2>we all just cheered and we had one sip. And

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<v Speaker 2>then the ABC publicist and my husband told me that

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<v Speaker 2>I'd had to go home now because People magazine was

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<v Speaker 2>coming at six o'clock in the morning to do an

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<v Speaker 2>interview and take photos of me with the Emmy in

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<v Speaker 2>my hand.

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<v Speaker 3>That's the winner, that's the winner.

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<v Speaker 1>Oh my gosh. I would have run right home and

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<v Speaker 1>gotten all my beauty sleep after happy waited that long

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<v Speaker 1>to win that award. It's ridiculous that you had to

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<v Speaker 1>wait that long. By the way, thank you. So a

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<v Speaker 1>slew of some of the biggest actors were on All

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<v Speaker 1>My Children throughout the years. Us Michael B. Jordan, who's

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<v Speaker 1>yes a great moment right now. Also Amanda Seyfried who

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<v Speaker 1>nominated this.

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<v Speaker 3>Year to two categories.

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<v Speaker 1>Yeah, incredible. Who do you remember acting beside or watching

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<v Speaker 1>act that?

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<v Speaker 2>Michael B Jordan, Really Michael, because Michael was the stepson

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<v Speaker 2>of Jack Montgomery and Erica and Jack had a long,

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<v Speaker 2>long romantic history together. And so I was working with

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<v Speaker 2>Michael with well Willie who played Jackson numerous times during

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<v Speaker 2>the week, and I just had he was sixteen, Michael

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<v Speaker 2>was Michael B. Jordan was sixteen when he began on

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<v Speaker 2>All My Children. I would just tell you he was

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<v Speaker 2>always so wonderful to work with. He was prepared, he

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<v Speaker 2>was on time, he was committed, he was sweet, he

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<v Speaker 2>was respectful to everyone around him. Cast crew produced everybody

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<v Speaker 2>you name it, but not nauseously, so you know, not

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<v Speaker 2>phony blow name and he was he was authentically who

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<v Speaker 2>he was. He was a genuinely terrific young man.

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<v Speaker 1>That's so nice to hear. It's always easier and better

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<v Speaker 1>when everyone is nice.

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<v Speaker 2>Yes, yes, and on the same page and no agenda.

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<v Speaker 3>Right right.

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<v Speaker 1>What's a role you turned down or a role that

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<v Speaker 1>you were up for that you didn't get?

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<v Speaker 2>Uh, it's so hard.

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<v Speaker 1>That's a hard question for me to answer because I don't.

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<v Speaker 1>Once I don't get something, I let it go. I

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<v Speaker 1>don't yeah, hold it in my memory, banks.

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<v Speaker 3>I know there are parts I would like to have played.

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<v Speaker 3>People always said to me.

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<v Speaker 2>That I should play Maggie and kat and Aha Tin roof.

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<v Speaker 2>I would have loved that. I still think Tennessee Williams

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<v Speaker 2>has written some maybe the best parts for women.

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<v Speaker 3>Ever.

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<v Speaker 1>You should do Maggie today.

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<v Speaker 2>Would be interesting. I've thought about that, Jenny, thank you.

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<v Speaker 1>I love that idea. Yeah, I want to know what

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<v Speaker 1>it's like for her now.

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<v Speaker 3>Yeah for me.

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<v Speaker 1>One of the roles that I have recently not gotten

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<v Speaker 1>that I was bummed about was one of the characters

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<v Speaker 1>on White Lotus, and they shot that season in Thailand,

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<v Speaker 1>which I would have really loved. So I was bummed

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<v Speaker 1>about that. I'm not gonna lie. You say in the

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<v Speaker 1>book that you love spaghetti.

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<v Speaker 3>Yes, okay, So I have to ask, do.

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<v Speaker 1>You make your own sauce or do you use it

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<v Speaker 1>from a jar? No?

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<v Speaker 2>I always made my own. Now I'm not really cooking

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<v Speaker 2>very much. I do a lot of takeout. Unfortunately, we

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<v Speaker 2>have an Italian chef in town who owns a restaurant

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<v Speaker 2>that when I do take takeout, it's wonderful, or.

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<v Speaker 3>I go there.

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<v Speaker 1>Yeah, why would you make your own if there's a

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<v Speaker 1>chef nearby?

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<v Speaker 2>Well and a helmet? Of course, always he did the cooking.

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<v Speaker 2>I mean, I made a few things, and spaghetti sauce

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<v Speaker 2>was one of the few things I brought to the marriage.

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<v Speaker 2>I could do that with an Italian father. My mother

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<v Speaker 2>wasn't Italian. My mother was Swedish, so I American born

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<v Speaker 2>but of Swedish descent. But I you know, I never

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<v Speaker 2>had to do the cooking because it was a helmet.

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<v Speaker 2>But I did love to set the table. I do

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<v Speaker 2>love to set a beautiful table, and I love flowers

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<v Speaker 2>and all of that.

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<v Speaker 1>So you were a good team. It sounds like, yeah, okay,

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<v Speaker 1>so can you share with us as your recipe because

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<v Speaker 1>I know people love to hear Susan Luci recipe.

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<v Speaker 3>Or spaghetti sauce. Yeah, okay, okay, in a.

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<v Speaker 2>Great big pot, little olive oil on the bottom, but

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<v Speaker 2>very little, because what you're going to do first is

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<v Speaker 2>brown the meatballs. And I always used more than one

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<v Speaker 2>meat as my dad did. So the meatballs you brown

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<v Speaker 2>them on the stove in that still in that big pot,

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<v Speaker 2>because you will use the drippings as part of the sauce.

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<v Speaker 2>So also the sausage, I used Italian sweet sausage as

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<v Speaker 2>well as Italian spicy sausage. I used both sausages, so

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<v Speaker 2>I would I would brown those, take those out and

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<v Speaker 2>drain them on paper towels on platters, and then add

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<v Speaker 2>the spices so that they roast a bit. Helmut always

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<v Speaker 2>said that brought the flavor out. I solved that I

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<v Speaker 2>learned from my dad. But Helmet would put his two cents,

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<v Speaker 2>and he couldn't help himself, and he was right.

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<v Speaker 3>So I would put you know, then you put.

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<v Speaker 2>In the oregano and the thyme and the basil and

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<v Speaker 2>the onions and the garlic, and I'd roast them and

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<v Speaker 2>it would bring out the flavor. And then I would

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<v Speaker 2>put in the this was from a can, the canned

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<v Speaker 2>plum tomatoes, and maybe somebody else uses frush.

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<v Speaker 3>You can.

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<v Speaker 2>There are all sorts of variations, but I would use

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<v Speaker 2>the canned plum tomatoes and the cans of pure tomato pure.

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<v Speaker 2>But for each can, I would use a can of

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<v Speaker 2>water mixed with chicken stock or just chicken stock, because

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<v Speaker 2>water doesn't add much flavor. But the stock whale could

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<v Speaker 2>also be beef stock, and then stir and be sure

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<v Speaker 2>with a wooden spoon to be getting all those bits

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<v Speaker 2>that collected on the bottom of the pot from the

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<v Speaker 2>other the other things, and cover and I always lead

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<v Speaker 2>the cover, open a smidge so that the air escapes.

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<v Speaker 2>It doesn't boil down that much. You know, it's just

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<v Speaker 2>melding all the flavors together and cook the pasta separately.

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<v Speaker 2>Of course, drain it really well because you don't want

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<v Speaker 2>a watery sauce on the plate. I have seen Liddy Bastianich,

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<v Speaker 2>who has become a friend. She's just so delightful. I

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<v Speaker 2>would watch her cooking shows and she did something that

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<v Speaker 2>my dad did that if if the sauce gets too thick,

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<v Speaker 2>take a spoonful, don't discard all of the pasta. Water.

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<v Speaker 2>She would take a ladle and mix it in with

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<v Speaker 2>her sauce. My dad did that too.

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<v Speaker 1>Yeah, that's that great tip.

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<v Speaker 2>It's a great tip. And I thought, oh, that's so

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<v Speaker 2>my dad did. That made me feel very very happy

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<v Speaker 2>that I knew that that he did that. I'll tell

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<v Speaker 2>you something else my dad did that I learned with

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<v Speaker 2>the meatballs. He didn't put bread crumbs in the meat

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<v Speaker 2>in the meatball. He took day old bread, white bread

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<v Speaker 2>and soaked it in milk and chopped it up very

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<v Speaker 2>much and did the meatballs with that. That's a very

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<v Speaker 2>classic thing to do. And anyone who is of Battalian

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<v Speaker 2>descent will probably recognize that. And the other thing, the

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<v Speaker 2>thing I learned from my husband was not to overwork

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<v Speaker 2>the meat too much, roll it quickly, let it go.

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<v Speaker 2>Not to keep on keeping on because it gets too

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<v Speaker 2>tough and hard and concentrated than the meatballs.

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<v Speaker 1>Oh my gosh, making me want spaghetti with meatballs, and

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<v Speaker 1>I don't need meat.

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<v Speaker 3>Not that I would just say too.

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<v Speaker 2>You know, in the last so you made your sauce,

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<v Speaker 2>the meatballs and the sausages are draining. You put those

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<v Speaker 2>in later so that they fully cook while the sauce

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<v Speaker 2>is Maybe you put them in I'm trying to think.

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<v Speaker 2>I think you put them in like a half hour

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<v Speaker 2>before the sauce is finished. My dad would add not

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<v Speaker 2>a thick pork chop, but thin, and the meat the

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<v Speaker 2>meat becomes like braized and it just comes off the bone.

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<v Speaker 2>And just that added addition, it's just layers of flavors.

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<v Speaker 1>Layers of flavors. I'm so excited for all of our

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<v Speaker 1>meat eating listeners for this recipe. I kind of want

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<v Speaker 1>to modify my vegan ways, but my husband, yes.

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<v Speaker 2>Yes, would you could you modify it in a vegan way?

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<v Speaker 2>You could modifight a meatless way or not a red

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<v Speaker 2>meat way.

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<v Speaker 1>Yeah, uh huh. I'm not fond of all the fake

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<v Speaker 1>meats out there. No.

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<v Speaker 2>I feel like I take my poison straight, you know,

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<v Speaker 2>and just in very very good moderation.

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<v Speaker 1>I mean, it's probably the way to do it.

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<v Speaker 3>Okay.

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<v Speaker 1>So I have this question to you, what book do

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<v Speaker 1>you love that you think everyone should read? I have

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<v Speaker 1>an answer. It's La Luchi.

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<v Speaker 3>Oh, thank you?

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<v Speaker 1>Well, what's yours?

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<v Speaker 2>Thank you?

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<v Speaker 3>I have a list in.

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<v Speaker 2>The book actually of the books that helped me so much.

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<v Speaker 2>Helped me so much.

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<v Speaker 1>That's a great resource for people to look at in

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<v Speaker 1>the book.

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<v Speaker 3>I hope.

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<v Speaker 2>So. Yes, I wanted to put it in writing so

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<v Speaker 2>people can relate to it if they want to. Right, right,

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<v Speaker 2>there's a book.

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<v Speaker 3>Well, actually there.

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<v Speaker 2>Were three books written by Emily Silva. One is Evening Gratitude,

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<v Speaker 2>which is very calming to read before you go to bed.

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<v Speaker 2>One is Sunrise Gratitude.

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<v Speaker 3>Which is lovely.

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<v Speaker 2>I begin an end each day, I will say, with

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<v Speaker 2>prayers of gratitude. So they were wonderful and they're not

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<v Speaker 2>specifically religious, they are they just speak to our spirituality

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<v Speaker 2>and it's day by day you can read it day

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<v Speaker 2>by day. That's how I read it. You can read

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<v Speaker 2>a bunch of them at once. It's up to you.

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<v Speaker 2>And there was a third one, and this became a

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<v Speaker 2>quest for me. So when I saw this title by

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<v Speaker 2>that same wonderful writer, it's called find your Glow, because

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<v Speaker 2>that was something I really wanted to be, genuinely having

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<v Speaker 2>that again, not just putting on a happy face. But

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<v Speaker 2>I did never want to be Debbie Downer, but I

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<v Speaker 2>wanted to eventually acknowledge that I did have a glow

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<v Speaker 2>and I'd like to find that again. And that was help.

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<v Speaker 1>Oh I love that finding the glow again. It's very

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<v Speaker 1>important because you do you feel just like down and

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<v Speaker 1>you know when you walk into a room that's not

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<v Speaker 1>the energy you want to.

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<v Speaker 3>Give off exactly.

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<v Speaker 2>And in fact, the whole title is find your glow,

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<v Speaker 2>Feed your souls.

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<v Speaker 1>That's good. I think we should read that one. I

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<v Speaker 1>want to know the secret of finding my glow for sure.

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<v Speaker 2>I think you've got a Jenny.

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<v Speaker 1>It's a daily practice.

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<v Speaker 3>Like you said, it's a daily practice.

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<v Speaker 1>It's always returning to gratitude. Yes, no matter what the

0:12:21.160 --> 0:12:25.240
<v Speaker 1>problem is, returning to gratitude will somehow put things into

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<v Speaker 1>perspective and make you appreciative. I agree, you've met a

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<v Speaker 1>lot of celebrities. Who have you been star struck by?

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<v Speaker 3>Sophie la rent Hm?

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<v Speaker 1>Great answer, Yeah, was he and idol of yours?

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<v Speaker 3>Did you just say yes, yes.

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<v Speaker 2>Yes, yes, she and Elizabeth Taylor, I would say when

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<v Speaker 2>I was a little girl growing up, you know.

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<v Speaker 3>And I also watched movies on TV.

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<v Speaker 2>I watched The Early Show, the Late Show, the Million

0:12:55.080 --> 0:12:57.800
<v Speaker 2>Dollar Movie, the Late Late Show. Watched them all and

0:12:58.760 --> 0:13:01.960
<v Speaker 2>I admired them so much and and still I think

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<v Speaker 2>they would hold up to having been idolized.

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<v Speaker 1>Absolutely so worthy.

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<v Speaker 3>As are you.

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<v Speaker 1>Oh my goodness. I thank you so much for being

0:13:15.200 --> 0:13:17.800
<v Speaker 1>with us and doing our little bonus episode. I want

0:13:17.800 --> 0:13:21.240
<v Speaker 1>to remind everybody that Laluci is available now wherever you

0:13:21.280 --> 0:13:24.080
<v Speaker 1>buy your books. Thank you, thank you, Thank you Susan

0:13:24.160 --> 0:13:26.360
<v Speaker 1>for talking to me today. I've really enjoyed it.

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<v Speaker 3>Thank you so much. Jenny, thank you.

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<v Speaker 2>I've enjoyed it too, and continued success to you.

0:13:32.040 --> 0:13:33.600
<v Speaker 3>Yes, to you, thank you.

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<v Speaker 1>I have a wonderful review of your book, so I'll.

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<v Speaker 2>Oh speak well of it.

0:13:38.160 --> 0:13:41.200
<v Speaker 1>Thank you very very much, great talking to you. Have

0:13:41.240 --> 0:13:41.960
<v Speaker 1>a great day.

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<v Speaker 3>Thank you you too. Bye bye,