March 25, 2026 • 41 mins
Nashville country rock artist, Hannah Dasher delivers songs and lyrics that are bold, brash and fearless. Like “Cryin’ All the Way to the Bank” and “The Other Damn Half.” Her latest EP release is “Scattered Smothered & Covered” (March 27, 2026). Dasher’s online cooking series, “Stand By Your Pan,” has attracted legions of fans. In 2026 Dasher published the "Stand by Your Pan" cookbook with 100 easy, affordable comfort food recipes and a touch of Dasher’s special sass and kitchen confidence.
Fearless Fabulous You is broadcast live Wednesdays at 12 Noon ET on W4WN Radio - Women 4 Women Network (www.w4wn.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).
Fearless Fabulous You Podcast is also available on Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.
Fearless Fabulous You is broadcast live Wednesdays at 12 Noon ET on W4WN Radio - Women 4 Women Network (www.w4wn.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).
Fearless Fabulous You Podcast is also available on Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.
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Speaker 1 (00:00):
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(00:20):
be directed to those show hosts.
Speaker 2 (00:21):
Thank you for choosing W four WN Radio.
Speaker 3 (00:42):
Hello, and welcome to Fearless Fabulous You. I am your host,
Melanie Young, and thank you for joining me on this
mighty beautiful spring day in March. Wherever you are, it's
beautiful where I am in New Orleans. But why am
I wearing my Elvis sunglasses, which I love? Because we're
going to go to my home state, Tennessee. I'm a
(01:03):
bored and bred chat nigga girl. But we're going to Nashville,
or as I call it, Naushville because I have some
of the best dining these days, and this is where
I picked up my Elvis sunglasses. We're going to talk
music and food with a celebrity there, Yes, a celebrity
who got a new cookbook out, and I was listening
(01:25):
to her music last night. She's a TikTok phenomenon, and
I just got in the move for Tennessee so much.
I said to my husband David, we need to do
a road trip. It's time we're talking about country rock
artist Hannah Dasher. She became a sensation in Nashville and beyond,
(01:46):
has a loyal following and a very popular TikTok program,
which we're going to talk about. Her cookbook, which is
also tied to TikTok, is stand by your Pen. That's right,
stand by your Pan. It's her brand new cookbook with
some really fun comfort food recipes from the South. We're
(02:07):
gonna have to have a little toss up about squash pudding,
for example. So you may or may not have heard
Hannah's lyrics. I was listening to them last night when
I was making the almond toor it from the stem
by your Pan cookbook, because I do test the recipes,
and I was listening to one of my favorite songs,
crying all the way to the bank. I hope we
all get to do that sometime. I hope Hannah is
(02:29):
doing it with her music, and the other is the
other damn half. She's got a new EP out I
had to look up ab Extend to play. Release called Scattered,
Smothered and Covered. March twenty seven, twenty six release stand
By Your pan Hers online cooking series has legions of followers.
(02:50):
Makes me wonder why I'm not doing that, But I'm
not because I do this show instead. But thanks to
people like Canna, I have a cookbook and you can
too because it's just out and it has one hundred easy,
affordable recipes with a tat a dash of Dasher's secret
sass and kitchen confidence. So Hannah Dasher, welcome to Fearless
(03:11):
Fabulous you.
Speaker 4 (03:12):
Thank you, Queen Jacob Breath goodness. I've never heard of
squash pudding. That's interesting. You mean squashed casserole.
Speaker 3 (03:19):
We call it squashed pudding in Chattanooga, and some people
call it squash pie. And I can force feed it
on my husband. I've tried every I grew up with it.
Minnie and Bertie the Help made it, Mom, grandmother made it.
I have my recipe, your recipe and my rescide completely different,
and I still can't get my husband David the Yankee
to eat.
Speaker 4 (03:35):
It, oh heavens.
Speaker 5 (03:37):
Oh uh pudding, it must be like makes you think
of like corn pooding, which is kind of a Yankee thing.
Squashed casserole, hidden's uh, a lot of folks just keeping simple.
Speaker 3 (03:48):
It's my ultimate comfort food, Hannah. I gotta tell you,
every time I go home, there was a squash we
called the casse role. Some people pie waiting for me.
Sometimes two of themash pie, one just for me and
one for everybody else. Uh. And then when I served
it to my mother when you came to New York's,
she said, there's just too many onions in this recipe.
Speaker 5 (04:08):
Oh, never too many. But anyhow, well, thank you for
having me. And yeah, I'm tickled. We talking to another
Tennessee girl. Although I held from Georgia, I claimed Tennessee too.
Speaker 3 (04:18):
I know. So let's talk about your background. Where did
you grow up? Who are your people? That's the Southern thing.
Speaker 5 (04:24):
Right right right up from Savannah, Georgia and uh, seven
or eight generations deep, and my people established the colony.
Speaker 4 (04:30):
And anyway, so some of those.
Speaker 5 (04:32):
Old old recipes are going to be in this cookbook
standing by your pen and anyhow. But I moved to Nashville,
UH when I graduated, and excuse me and go dogs.
And I saw Mercury outboard and UH motors and tracker
boats at the past pro shops. I can't wishes, obviously,
(04:54):
but you know what, I was paying my own way.
I slept on a mattress on the floor in an
attic and have a kitchen eight two day, which is
a day. And you know, I got fired for writing
songs with the job and gred Paisley ended up picking
up one of those songs. And anyway, I was in
a major publishing deal by that time, and then a
big record deal at RCA, and the last few years
(05:17):
I've been doing this independently and that's when we've really
seen a huge, you know, kind of a boom in
my following and yeah, touring and all the good things.
So it's crazy how God works. And now we've got
a cookbook.
Speaker 3 (05:30):
Well, you know, not having money puts fire in the belly.
I've been there. I haven't slept on a I haven't
slept on a mattress, but you know, we sold everything
to get out of debt and lived on the road
for almost two years. We were houseless, but by choice.
And it was very glamorous because we said in other
people's second homes during the pandemic. But you do what
you do to get by and get ahead, and it's
(05:51):
really hard in the music business. I know that a
lot of people play for tips, and so if you
go to Nashville, everybody pep generously, right right right.
Speaker 5 (06:03):
I never did that circuit, so but uh, but yeah,
a lot of folks like to go downtown.
Speaker 4 (06:09):
You know.
Speaker 5 (06:09):
I was the struggling songwriter, if you will, So I
had a house teaper on the side.
Speaker 4 (06:15):
I leave my rights with my heroes.
Speaker 5 (06:17):
You know, the artists that you know, like Landy wilts
Soon or Ian Munsick or Assional Bride or whatever, and
then they go off to their you know, on tour,
and I would go scrub people's toilets with the same
plausion till they had.
Speaker 4 (06:31):
But I didn't have that kind of help. So but
I did that. I cleaned houses on the side so
that I could afford.
Speaker 5 (06:37):
To pay my ban on the weekends, because you know,
it's a pay to play thing until you until you
can afford to be the headliner.
Speaker 3 (06:44):
You know, you got to pay your dues, and it
creates some amazing blues. Yeah, my men, I see Okay,
I'm Dolly all the way, love Dolly and Little Big Town.
I'm a little big town girl. Oh you are, yes,
I am. I love that band. I would I would
be a groupie to go travel a little big town.
Landy Wilson only came to me because I live now
(07:06):
in Louisiana, so I grew up and I grew up
as a Southern rock I mean Leonard skttered. Oh my god,
the all my brothers. You know, when we did our
Southern road trip, we were like, oh, the plane went
down here, we'll take a fixture. We were doing all
the Southern rock tour and ended up in Discumbia, Alabama,
at the Music Hall of Fame. And god, Nashville has
(07:28):
the fast country music Hall of Fame. Yeah, so have
a great music Hall of Fame. I've been there twice.
Speaker 5 (07:34):
I love it, but I've I've dined to go on
with the blues tour where I like, start in Memphis,
I call in a favor. We go upstairs at Graceland
with that favor and then we kind of just trickle
down the state of Mississippi and then Land. Uh, you
know the final place.
Speaker 4 (07:50):
Would be where the crash site was, the Skinner crash site.
Speaker 5 (07:53):
I'm a big Leonard band and I've been on the
road with him as well, and I would just love
to have a piece of that here playing, because as
you know from the book, I collect just pieces of
coachy music and rock and roll history and we show
something that in the book as well.
Speaker 4 (08:08):
But I just love to call it. I love to
have add that to my collection.
Speaker 3 (08:12):
Well, you better be hitting up some yard sales and
estate sales because they're all there. In fact, my mothers
would have been a bonanza for you. They kept the
the Elvis tribute pullout section to Elvis when he passed.
I still haven't. I mean, uh, that's a It's fun
to collect things like that and it's a really great time.
I'm curious was music always in your We'll talk about cookie,
(08:34):
but was music always in your blood? Were you writing
songs as a kid or did it come to you later.
Speaker 5 (08:39):
I could sing before I could talk. I didn't really
start writing songs until college. It was my parents divorced,
and it was it became a new outlet for me
just to uh, you know, release some emotions and just
to put that on a page. And it's crazy how
God works used He used a hert like that to
(09:00):
make something, you know, something great and something that would
reach other people.
Speaker 4 (09:04):
So uh yeah, I'm still writing, well.
Speaker 3 (09:07):
A lot of country music and country rock, which I
want to say, because there's country musics every type to
come of. Your country rock is based on pain, divorce, death, debt, cheating, lying, screwing, drinking.
Speaker 4 (09:20):
Blessed and Jesus dogs of course.
Speaker 5 (09:28):
But but yeah, I do have fun writing songs like
Crying all the Way to the Bank. I'm tickled you
were you know, listening to that. But I'm really excited
about this new EP. I wanted to pull a song
out of the vault write in time for the release
of the cookbook, a song that might have had a
little bit to do with food.
Speaker 4 (09:45):
I pulled out a song waffle House. I wrote it
with Hall of Famer Mark D. Sanders. It's funny, it's
kind of a don't come home drinking We love it
on your mind.
Speaker 5 (09:53):
Yeah, but we just we just released that, uh, along
with the cookbook. And I wanted to pay how much
to some of my heroes like Tammy Wynette Hank Junior fan.
Speaker 4 (10:05):
Yes, but like fans have been asking me for years
record stand by your Man, Record stand by your Man,
please please, And I thought, well, if I'm going to
do it, then it's kind of give me. I'm going
to do it my way.
Speaker 5 (10:15):
So this Friday, on the twenty seventh, the scattered, smothered
and covered EP I call them half records, but the
little record drops. So there's a handful of songs, including
waffle House, stand By Your Man, and a few others
for folks to enjoy.
Speaker 4 (10:32):
And it's gonna be It's fresh, it's a fresh.
Speaker 3 (10:35):
New sound.
Speaker 4 (10:36):
There's no autotune, no AI, no tracks.
Speaker 5 (10:39):
It's just raw musicianship and you know, in a good
old one past vocal.
Speaker 3 (10:44):
So so where will my people get to see this
or watch this.
Speaker 5 (10:51):
Wherever they stream music and see me live the I'm
on the Grand on Opry again coming up the thirtieth,
and I'm going to do a book signing there during intermission.
Speaker 4 (11:04):
So we're going to try to get through as many
books as we can.
Speaker 5 (11:07):
I'm going to try to sign and if I can
step a picture, we you will do that too. But
right now, the book is available wherever they buy books.
You can get it in at Walmart stores online. You
can get it, you know, Amazon, Barnes and Noble Books
and men all the things at Indigo and Canada across them.
Speaker 4 (11:26):
Tickled. But yeah, but bring your books to my shows
and I'll sign them there. Y'all.
Speaker 3 (11:30):
Let's just let's just flash that book cover up all
we talk. One. One's our wonderful engineer and she's holding it.
One is going to put the photo up in the
lower right so everybody can see it. Let's just move
it a little bit away from her face and shoulders.
We can sell. Where are you gonna put it front
of my face and shoulder if possible? But anyway, so
sit Jpan. We know kind of where that came from.
(11:51):
You created your series during COVID, many people did because
they couldn't get traveling, so you got cooked perfect. Thank you.
Talk to me about how that all got started and
when did you realize you suddenly had this huge fan
base on food.
Speaker 5 (12:05):
Well, the tours were shut down, we couldn't tour, and
all of my girlfriends, you know, I was in my
I guess what late twenties, early thirties was four years ago.
So yeah, but girls my age don't cook. We're spending
ridiculous amounts of money on groceries, and I thought, my Lord,
let me teach y'all how to cook good heavens. And
(12:27):
so the mission of this book originally was, you know,
to teach Briley how to cook like Brenda, because I
think if you can, you know, read directions, navigate a map,
then you can read a recipe anyhow.
Speaker 4 (12:41):
And I like the pedal steel guitar. I didn't want
to see some of these old classics die.
Speaker 5 (12:47):
And so, traveling as a tour musician and a foodie,
you know, I realized all solfa is not created equal.
And where I come from, Melanie, what we do down
there in the low Country is very special.
Speaker 4 (12:59):
And you've got you got your own thing in New Orleans.
Speaker 5 (13:01):
But in the low Country, you know, it's like where
the Austrian and European cooking skills met the African descendants
of the Geechee Gola people who are known for wearing
bright colors.
Speaker 4 (13:14):
They really they paint their homes bright colors.
Speaker 5 (13:17):
They really really pour that into their food as well,
lots of big bull flavors. And so, in my opinion,
these are the best version versions of the classics of
the greens with hamhocks and the black eyed peas that
you're going to find and that are going to be
easy to follow as well.
Speaker 4 (13:35):
So that's kind why I love.
Speaker 3 (13:37):
Low country cooking. Sometimes I like it better than Cajun kringle,
which sometimes burns my belly. But that, wow, I think
it's collar greens. So we were in I did a
Ashville Nashville to Ashville and then Chattanooga to Charleston, Savannah.
I do road trips around different holidays, and the collar
(13:57):
greens were everywhere. And I wasn't allowed to eat carl
of greens as a young girl. That's what many the
lady who worked for us would cut up and cook.
And my mother was like grease, But I love them.
And you have a dip in here, a collared green.
Speaker 5 (14:14):
That didn't like collar greens, But yes, ma'am, collar green
dipp well, I mean spinash dip is good, but it's
a little basic.
Speaker 4 (14:20):
If you got well.
Speaker 5 (14:20):
Seasoned greens, you could even use the old bowl eat
greens and a can. But collar green dip it's fun,
it's interesting, but it's delicious and easy to make. I
just you know, I whipped it up in front of
a live audience here in Wrizona tuson last weekend.
Speaker 4 (14:35):
It was fun at South of Southwest as well in Austin.
And it's a hit with four friends. And it's so
good girl.
Speaker 6 (14:44):
You know.
Speaker 3 (14:45):
One of the things that's interesting, Hannah And a lot
of my snobby food people and I grew up. I
had a long career. I started the James Spirit Words
and I worked with some of the snobbyest paopall in
the world, elitist in idol one' gonna read to tell all.
But I use cake mix and cans and and you're
(15:07):
totally cool with that, which is fine. A lot of
people do, including my own mother, late mother. Well a
sudden My Good People book. She's your calling green dip.
Actually your calling green dip actually calls for a can
of call of greens. So let me say calling greens
are not easy to handle.
Speaker 5 (15:23):
All right, if they have it, if they don't have
any made like like I would make all dip with
my leftover collar greens that I happen to freeze, or
you know that I didn't use from New Year's Day.
You can write those right, but I don't expect you
to go to trouble to fix Hamhawks and to you know,
go wash cut the greens. It takes two or three
or four hours to do that. Obviously we're box star
(15:44):
ship to do right, So use a can you know
I'm a country singer, not a cook. Loretta Lynn, Tamulnette,
Reba McIntyre all have cookbooks, all cook, And I'm inspired
by the fact that like Tammy, Loretta could have a
meal on the table, Well, I'll rush it off to
go play the grand all operate, And I think that's
an art, that's a that's a lifestyle that's dying, and
(16:07):
I want to keep some of it around because I
think we owe it to ourselves and our families, married,
kids or not to have a meal at the table,
if not once or twice a week, with your phones
and your devices turned you know, off or away, and
just engage with one another. Because that's where I learned
to I learned to say the blessing. I learned to
pray at the table, you know. I learned to feel
bad nice my parents in conversation. I learned to engage
(16:30):
with adults at the table. I learned to appreciate the
hands that prepared the meal and to respect my family
that way, who was putting the roof over my head,
you know, and the food in my belly.
Speaker 3 (16:41):
I completely agree. And I got into the habit living
in New York of just going out all the time,
like I kept I kept shoesing my off and okay,
I really didn't have any food anywhere other than champagne.
And then and then I'm and that was my that
was my single girl life and football documented. And then
I met domestic David, whose mother was a home cook
(17:04):
with for three soigns and very thrifty New England. And
the guy just loves a cough. He just loves the
musing blouse. And usually I'm asleep at the time he
has the dinner ready because he really does a beautiful
home cook meal. But I'm like, you know, when I'm hungry,
I'm hungry. But we have learned and we have like
a marriage nineteen years now over twenty together. We have
learned to coexist in the land of I want to
(17:26):
make reservations, that he wants to make dinner well, as.
Speaker 4 (17:30):
Long as there's a good balance. I love that. I
love that.
Speaker 5 (17:33):
But back to your James Beard comment, Yeah, him a
foodie and you know, like I'm you know, friends with
Joshua Wiseman and now for fries Well, who's in a
fabulous ship with some great restaurants here in Nashville. And
I can make a vasion mall sauce if I need to.
But my fans, my audience, you know, I have to
write for my audience as a songwriter and an entertainer.
(17:54):
And so I wanted to include a lot of these
recipes that went viral and again, you know, like like
avocatta green and things that I want to keep around,
you know, these tacky sharks civities that I just love
so much. I wanted these recipes to cater to strike
a nostalgic cord within people, and to show this generation
(18:15):
is what gen z the next one and I'm a millennial,
but again, I want them to know how to fix
this stuff so that while they're taking care of me
in retirement, I could have what I want. I could
have some collins of macaroni or some cad Heead biscuits.
Speaker 3 (18:30):
Darn straight, you know. I mean, you've got to relate
to the people who relate to you. And let's face it,
not everybody. A lot of people are single moms or
working a couple of jobs because it's getting more expensive
to buy food. Living is more expensive and food is
getting expensive, and sometimes you just gotta you know, I
just want people to leave vegetables. So I'm just grateful
if people get any kind of vegetable, frozen, canned, or fresh.
(18:53):
And sometimes it's not easy to get fresh. To ask
me that. In August in New Orleans when there is
nothing here, everything is just day crazy, So you know,
I think it's great. I just want to know, in
addition to that collar green, if you have collar greens,
my way to get everybody to eat them here is
to put the apple cite or vinegar and some sweet
(19:15):
into it to tend to rise the collar greens. That's
see right.
Speaker 4 (19:19):
Lateless lately, that's then their ten and a little holy spirit. Girl. Absolutely,
But I mean one of my favorite dishes in the
book is.
Speaker 5 (19:25):
The fried chicken livers with port wine sauce. It's so good,
it's really rich, you know. And if you don't have
port wine, you know, bean cherries with the juice from
being cherry caerries is delicious too. But to me, this
is about saving money. Chicken livers aren't expensive. Oxtail is
through the roof can you believe it now, yeah, so,
(19:47):
but this is you know, this teaches you ways to
pinch pennies because I had to do that.
Speaker 4 (19:52):
For so long in Nashville.
Speaker 5 (19:54):
I've lived off of forty to fifty dollars a week
for groceries. And so you know, now I'm just grateful
that I open my fridge and it's full, or I
can go to the grocery.
Speaker 4 (20:02):
Store and buy whatever I want. I'm so grateful.
Speaker 5 (20:05):
Or when I look at all my guitars, you know,
stacked up, I remember a time when I had to
sell them all so that I could pay my borrow
guitars to write songs and borrow guitars to play shows with.
Speaker 4 (20:15):
So again, I'm just grateful to have what I have.
Speaker 3 (20:20):
Well, you know, cooking, cooking can root you and remind
you of your roots. And you know, when I was
just starting back when I was just starting out and
living on fifty dollars a week from Tilly the Teller
in Atlanta, Georgia, and tellers that at Tilly the Teller,
you know, we would eat. I ate so much tuna,
fish and case ada's with my other Melody, my roommate,
(20:42):
because I had roommates and we were both like living
on fifty dollars a week, and you just you know,
that's what you do. You learn to use you shop
wisely and cook wisely as well, or in my case,
just make it easy and fast because we're career girls.
I think it's great. The squashed cast role, which I
you know you have here a Videlia onions, red pepper,
(21:05):
of course, yellow squash. What got me is you add
chicken soup scratched from from scratch, you do a from
scratch cream a chicken soup, or you can go get
the other brand that makes it regular. And that was
the one thing. In grated carrots, I thought that was interesting.
In bell pepper mine mine is just squashed two eggs, cheese, onions,
(21:28):
and a little bit of bread crumbs, and then my
grandmother would put grape nuts on top or cornflakes on top,
and that was it. So yours has a lot more
going on.
Speaker 4 (21:39):
Well, I've never had squashed castrolled.
Speaker 5 (21:40):
It didn't have bacon in it and cheese and a
little bit of you know, either mayo and eggs or
sour cream and eggs, or you know, you just have
a little bit. You got a little sour cream or
a little something in a castle roll, and I prefer
homemade cream of chicken because I saved my chicken fat.
And I've got you know, celeryted onion all the time,
but I don't use it. I chop up and just
keep freezer so I can put that up really quickly
(22:02):
without the MSG and stuff in it, you know, And
it really just kicks your recipes up a notch.
Speaker 4 (22:07):
I teach you how to make that as well, which
I don't think is rocket science.
Speaker 5 (22:11):
But a lot of folks, you know, my followers, aren't
you know, chefs if you will, And so it's really
it's helping them win little food competitions at the county
fairs and all that, you know, or hurt people's feelings
that the family get togethers.
Speaker 4 (22:27):
I don't know.
Speaker 3 (22:28):
I interviewed a woman who was the number one blue
ribbon country Fair cookbook girl woman. I interviewed her. I
can't remember her name, Carrie Bakman, the published She hooked
me up the best boblessst ever and she was the light.
Because cooking at county fairs is a big deal.
Speaker 5 (22:50):
Yeah, what Grand champ in Georgia, stay Fair, Grand chap
At ice Cream?
Speaker 4 (22:54):
How was I thirteen twelve thirteen teears ago. That's fun.
Speaker 5 (22:57):
It's it's I don't like competitive cooking.
Speaker 4 (23:00):
I don't like competitive singing. If I had a dollar
for every time America's got talent or the.
Speaker 5 (23:06):
Voice has reached out to me, you know what I mean,
I had a wig, But I just I do it
for love and for fun and the music and obviously
the cooking. I just I'm a country singer before I'm cooked.
But I'm so glad that people resonated with, you know,
my nostalgic kitchen and my nostalgic clothes and with me,
(23:28):
and it's helped bring non country music fans into the
handadasher world.
Speaker 4 (23:32):
And yeah, I'm just tickled.
Speaker 3 (23:35):
Well, let me tell you, cooking to country music is
really fine. Cooking to anie music is really fun. Everybody
should cook to music. I have ww OZ radio on
all the time here because it's the greatest station ever.
It's based in New Orleans. You can hear it everywhere,
but we switch off sometimes. And like I said, last night,
I was listening to some of your music while I
was cooking, and I made the easy Almond tort. It
had three words and make it easy, easy almond and
(23:57):
tourt because I bake. I have a few proteins. David
handles Alba meats and stuff like that or anything that.
But this was so easy, because easy. It is incredibly
just softened butter sugar. I may try honey next time, flower,
two eggs, salt, vanilla, extra almond, and slid almond. And
it's so easy. Yeah.
Speaker 5 (24:17):
I wouldn't use honey because it's gonna it liquefies whatever.
Speaker 4 (24:21):
It would change it.
Speaker 5 (24:23):
You wouldn't get that chewy, decadent texture that this you
know that this thing renders so but yeah, but as
long as you got a cast iron skillet and some
alumin fall honey, you know, you don't have to have
a hand mixer.
Speaker 4 (24:35):
I just I can whisk it up, you know, with
the elbow.
Speaker 3 (24:39):
Yeah, the chewiness, so we let it cool. I had
it this morning and the chewiness just got to me,
saying to me because they reminded me of like it
was a little denser than an almond cuissant. But I
had that chewy flavor texture just okay, right, yeah, really
really really good. And now I have to ad scoop
(25:00):
out this one. I haven't made it, but I had
to laugh. And what's the connection to Nami jud Possum Pie.
Possum Pie is in the book.
Speaker 4 (25:07):
Yes, yes, well that funny and almen story.
Speaker 5 (25:10):
Uh I was working the red carpet at where was
the CMA The CMT Awards is what it was actually,
and uh well I KNOWNA and Naomi we're coming through
as well. Anyway, and I was like, she came up
and got me. She's like, hey, I want my mom
and I've been watching your TikTok videos during quarantine.
Speaker 4 (25:32):
We love you. Can we please get a picture? I
want mom to meet you.
Speaker 5 (25:36):
And I was like, yes, girl, you know I was
you know, I'm a huge Shuts fan, so I just
could cry it inside. But anyway, the first thing, you know,
uh you know when I was like, well, you know, Mama.
Speaker 4 (25:46):
This is Hannah.
Speaker 5 (25:48):
Uh we were watching her videos and she goes now
and me goes, bitch, you better take that wig off
your head. I'm supposed to have the tallest hair here.
I laughed, and you know, she passed away just too.
Speaker 4 (26:01):
And so I wanted to I wanted to include that.
Speaker 5 (26:05):
Moment and uh, you know, and dedicate a recipe to them.
And it came down to that yellow cell that went
on the loves orror Nay on these Postum Pie and
Possum Pie has such an interesting title, so.
Speaker 4 (26:17):
You got to see what is that?
Speaker 5 (26:18):
But but it's basically our classic chocolate delight that we
call it back home in the Deep South, and I
just make myne a little bit richer.
Speaker 3 (26:27):
It looks like a lot of fun, as is the
banana pudding. I'm going to try your cat had biscuits
because I love to make biscuits. Yeah, I'm gonna try
that one next because yeah, yeah, I'm going to get
out the cast iron skillet. We've got a lot but this,
yeah it.
Speaker 5 (26:43):
Guys, it's got to be a h This is a
number three skillet or like an eight inch by two inches.
When I made these on Rachel Ray a couple of
years ago, they had an eight inch, but it was
like a little shallow, uh, skill it. So it needs
to be deep because you're basically frying these things in
large So all of these recipes too and tea, don't
make substitutions. Follow and you'll get the texture. You'll get
(27:06):
great results. Otherwise, don't tell folks it's.
Speaker 3 (27:08):
My recipe, particularly with biscuits, because biscuit I did an
article called the Biscuit Whisper. I had, I had, I had,
Oh my god, I'm having a brain fire. I had
Chadmick Boy, Virginia Willis, and the great Natalie dupri They
were my biscuits. They they helped me because I was like,
I got a master of biscuit and I had to
(27:29):
master master of the biscuit I grew up with. And
I was living in New York. So it all started
with flower, you know, the white Lily. Fun White Lily
was so impressed by the article. They sent me the
world the biggest rolling pin, and you put baking soda
in it was is my little secret to give the
height bessess putting together in the buttery most it is
(27:49):
the recipe I follow in White Lily. But there's they don't.
The White Lily doesn't add the baking soda. I added it,
and you had it because I like my biscuits tall
a little.
Speaker 5 (27:57):
I said, well, and you're a Chattanooga girl, and I
believe that's the that's their home of Martha White White Lily,
like over there.
Speaker 3 (28:03):
Martha White is somewhere down there in White Live. They're
all in Tennessee.
Speaker 5 (28:07):
Little Steppie, there's a sign of the biscuit making that
a lot of folks underestimate.
Speaker 4 (28:12):
The editor of this cookbook.
Speaker 5 (28:13):
Included, you flew down from Jersey and wanted to watch
me do this in my kitchen.
Speaker 4 (28:17):
Literally, And.
Speaker 5 (28:21):
Because there's there's a certain science to cat heead biscuits,
what's the biscuits in general?
Speaker 4 (28:25):
It took me a couple of years.
Speaker 5 (28:27):
One of my little debutante friends at Georgia Georgia taught me,
or tried to teach me, and I just didn't do
it enough to get really good at it. And so
I use quarantine to teach myself. And what I did,
I looked like I ought to make a good biscuit.
You look like you've got a five gap. You look skinny.
But anyway, I'm a little healthy.
Speaker 3 (28:46):
So, honey, I moved to New Orleans and gain twenty pounds.
And my doctor said, you are having going to have
a heart problem because you moved to New Orleans. You
gained twenty pounds. Everybody had the COVID nineteen pounds. And
and you know, I live in a high fat, high salt,
high everything area, but I had the tailor down. I
also just had some surgery.
Speaker 4 (29:07):
So I'm like, you look fabulous, darling.
Speaker 2 (29:09):
You do.
Speaker 4 (29:10):
It's a balance for me too. You know, I've been
on a weight.
Speaker 5 (29:13):
Loss journey for several years and before there was appic
shot available. And Wilson a Mevener, you know, celebrity trainer.
He is a dear friend of mine and he's gotten
me those Cheryl Crow guitar arms that I've wanted for years.
Speaker 4 (29:26):
And you know, I mentioned him in the book.
Speaker 5 (29:28):
And there are some healthy options as well as standby
your pan you don't have to sacrifice flavor, as well
as a lot of these recipes or some that I
use for milk prep during the week that fans wanted
to know and like they get your mang green beans
and you know that my viral chili that's on there,
I use ground turkey. And you know Brian Baumgartner from
(29:51):
the Office, if people watch the TV show The Office
is hilarious with the big chili episodes.
Speaker 4 (29:56):
My favorite episode is hilarious.
Speaker 5 (29:57):
But he put out a chili cook book a couple
years ago and it's he's also featuring this chili in
that book.
Speaker 4 (30:01):
But it's a great resturs.
Speaker 3 (30:03):
No, the white chili. Yeah, so what the get your
man to get your man has a recurring theme in
the recipes. What's that all about? Get your man?
Speaker 2 (30:11):
Uh?
Speaker 4 (30:11):
Oh, to get your man?
Speaker 5 (30:12):
Well, it's just my way of saying that it's damn
good and it might get you a ring or proposed to.
Speaker 6 (30:21):
Or a husband rather anyway, I don't know about you,
but when I'm dating Philip, they'll frequently propose over a
meal only and uh, only to joke or pretend.
Speaker 4 (30:33):
Rather. I haven't pulled the trigger on one yet that
I want to keep.
Speaker 5 (30:35):
But anyway, it's just a hannahism just to kind of
make you laugh when you read it.
Speaker 3 (30:40):
Are you mad? Are you in a relationship?
Speaker 5 (30:42):
Now?
Speaker 3 (30:43):
Are you? Happines? Singing?
Speaker 5 (30:44):
God? Everyone thinks I'm dating that cornbread cowboy and the
viral internet series that we do.
Speaker 3 (30:50):
Yeah, I saw with much of stuff on internet, but
I don't believe it until I hear it from the facts.
Speaker 4 (30:54):
Man love him.
Speaker 5 (30:55):
We're good friends, but we are just friends. That's purely
what chronic. But now I'm waiting for Scott Eastwood to
call me.
Speaker 3 (31:02):
You still have Yeah? Well, I got my man and
he loves to cook. Please, He's convinced I'm going to
poison him. If I do anything with food or dishes,
brings me coffee in the morning. So my new theme
is my new theme is I don't want to be
a nurser a purse. I write, I do write country,
(31:24):
I do write lyrics in my in my sleep and
write things down by them. But I don't want to
don't out want to be a nurser a purse. That's
what most of my friends. One of my friends says,
she just wants to meet a band. That's wait, she's
from Atlanta. It's just so funny. Whatever friends say, she
wants to be the band. That's The numbers are one
hundred and one hundred and three and one hundred and eight.
(31:44):
He's one hundred years old, with the temperature one hundred
and three and is one hundred eight million in the banks.
Oh my god, gold digger.
Speaker 4 (31:56):
My hoochy grandmother. That anyway, people have been loving that series.
Speaker 5 (31:59):
Online with my Nana who been married five times and
so was Tammy Wannitt. But who is Nana is also
a fabulous cook and so a lot of folks have asked, yes,
I do talk about the fun Houchi grandmother in this
cookbook stand buy your Man.
Speaker 4 (32:14):
But they can get it again anywhere.
Speaker 5 (32:16):
Get it Amazon, or they can buy it in Walmart
or own Walmart dot com.
Speaker 4 (32:20):
Books of Man Barnes giving me a lot of love.
Speaker 5 (32:23):
So, but this book, whether you cook or not, is
going to leave you at a better place than it found.
Speaker 3 (32:28):
Well, cooking leaves you in a better place, and eating
better food will leave your body and a really better place.
I'm curious. My grandmother was very important to me, Hannah.
And when I was packing up my mother's house in
Chattanooga in twenty twenty two after she passed, I found
in the bottom of the basement all the Jonk binders
(32:51):
of recipes from my grandmother, handwritten noting the little lady
that Majon friends, the maj I'm going to write a book,
started cooking them.
Speaker 5 (33:02):
Good, I have you you better treasure those things. And
my sister had a lot that burned in a house fire.
And so yeah, so anytime that anybody can you know,
I love a lot of these food STIPs. Make our
editors make fun of these church cookbooks. But if they
really knew, really had the food out of them, and
(33:23):
they knew about some of these secrets these old ladies
took with them to their grave. You know, they wouldn't
underestimate the art of Southern cuisine and soul food. And
so I share some of these secrets in this book.
Speaker 3 (33:37):
Is there a recipe that connects you most with your grandmother?
And is it a maternal paternal grandmother?
Speaker 4 (33:43):
The butter beans and duplins, for sure.
Speaker 3 (33:45):
Butter beans and dumplings, young, yes.
Speaker 5 (33:47):
With banana or the chicken pie that one's seven or
eight generations connects me with my other grandmother as well.
So in my kitchen connects me with my grandmother's. It's
decorated with belongings from their kitchen, and it takes me
back in a you.
Speaker 4 (34:03):
Know, in a rat race of a world.
Speaker 5 (34:05):
Uh, you know, I like to step into my little
honky tonk Graceland.
Speaker 4 (34:09):
It's like it's like Mayberry.
Speaker 3 (34:12):
I love that. I've never been to Graceland, but I've
been in Memphis, of line, gotten those up into Nashville.
I think I love Tennessee. The only reason we moved
is that I was sad and New Orleans made me happy. Yeah,
I lost my mom, I lost my dad. There was
nobody left. My mom died. Nobody brought us cast roles.
That was the killer right there. Like when my dad died,
there was ten castle rolls at the door, right no
(34:34):
food train. My mother died right before Christmas, we had
the Feast of seven Fishes at Red Lobster Launch and
no one bought it's anything except for the yard man.
Wilma her dad was the yard man. She brought us
a cake.
Speaker 4 (34:52):
That's the beauty. Well, that's the that's so sad. That's
so that I took.
Speaker 5 (34:56):
For granted, I think growing up and that we talk
about here and stand by your man and is how
food is a ministry. You know, that's a section of
this book. And it takes no time. Like when you're
making that chicken pie we just talked about, it makes
two big pies, so uh, it takes no extra time.
It's just literally, if you're gonna cook, cook, put one
in the freezer, and if you're having surgery or someone dies,
(35:16):
you're you know, literally you just pop it in the oven.
Literally as if you were to go to the store
and buy a chicken pot pie. You're just getting on
may what out of your freezer that's already been made,
saving that money in that time, and then you're showing
up to someone's door and making their weak, you know.
Speaker 3 (35:32):
It's yeah, so true, you know, showing up when somebody's
moving or god knows has gone through everything.
Speaker 5 (35:41):
Yeah, their cat dies if they if you must, you know, yeah,
there's that.
Speaker 4 (35:47):
So but I encourage everybody you know, to get this thing.
And and if you don't have a church home, you know,
finding a little church.
Speaker 5 (35:54):
These mega churches are cool, but finding a little country
church that's got families in it, you know, like we're
you can put on an apron, not just a bit,
but where you can serve as well. There's so it
does so much for your community and your you know,
to have to have a family that isn't your blood,
you know, to be there to love on you, to
(36:15):
cook for you, and just to have around you. I'm
so blessed to have you know, my little friends around
me like that.
Speaker 3 (36:23):
So that's good because I think that was the you know,
community really makes where you live matter. And if you
can't find your community or your community has left you,
maybe it's time to move on to a new And
we love New Orleans. We have a community here. It's
like awesome, awesome, yeah, I mean I still love Tennessee
and it was up there with Charleston as to where
to move. But we're here for now until we get
(36:44):
blown away by hurricane. Then we'll move for a while.
And you know, life goes on. But I could visit
Nashville over and over. There's a group there called the
Dome Dascofa A great chapter. Need to hook you ops
and you have a book, I'll do that. I'm a
member or here. I'm remember everywhere because I've been part
of it since practically inception. It started fifty years ago.
Speaker 4 (37:06):
Karya.
Speaker 3 (37:07):
It's women too fine food and beverage. So you will
find some of those people, but it's a lot of
the chefs you know, and whatnot, but a lot of
cookbook authors. And you know, I gotta tell you I've
been food shamed when so during COVID, I joined some
of those you know, I'm making bread, I'm making you know.
There was like these food groups and I was so
proud that I was actually cooking because I don't. And
(37:30):
I showed a photo of my whatever whatever and some
foods Now, I was like, that's the worst looking picture
of whatever I was made. And I just was like,
that's it. I unjoined everybody. I was like, don't food
shame me. I'm just cooking.
Speaker 4 (37:47):
Poor thing.
Speaker 3 (37:48):
Well, it's not about what it looks like, it's about
how it tastes, unless you're entering some contest. And like,
I'm not big on contests when it comes to eating.
I don't like eating contests. I don't like cooking contests.
I just liked you to eat and enjoy it. You
don't need to get indigestion worrriying about it if it's
going to get accepted or approved.
Speaker 4 (38:04):
Right, Yeah, that's right, that's right, that's right.
Speaker 5 (38:07):
Well, if you follow the instructions here and stand by
your pan, you're gonna get the results and your second
time around will probably be even better than your first.
And yeah, I want you to feel confident in what
you're putting out there on the table and when people
are putting it in their billies. But I am so
tickled that you made time for me on this show.
Speaker 4 (38:26):
Melanie.
Speaker 5 (38:27):
You are an absolute dull and a just qualifier, and
I can imagine everybody that meets you keeps you.
Speaker 3 (38:33):
Thank you. I appreciate that. I'm a kept woman. Now
somehow I've lasted with David and I'm not easy. I'm
not easy, but you know you got to find that
man who'll stand by you, and he stands by his pan.
I think the book is a lot of fun again,
stand by your pan. Hand. It's Handadasher dot com right, yep.
Speaker 4 (38:54):
They can or to find me on socialism on Facebook.
Speaker 5 (38:56):
It's one of my most popular channels right now is
Facebook at hato nasher h h A n n A
h d A s A t R Yes, TikTok is
at Hannah Damn Dasher Instagram, Hanna Dasher YouTube Handadasher.
Speaker 4 (39:11):
We're growing the YouTube right now. But yeah, or that
can find.
Speaker 5 (39:15):
My tour schedule as well, Hannah Dasher dot com.
Speaker 3 (39:17):
Well if you get down to New Orleans, give me
a jingle jingle, you know I.
Speaker 4 (39:21):
Love to see and we'd go. We'll go to a
fun restaurant and we'll let super Day pay for that.
Speaker 3 (39:25):
Yeah. And we're all about music down here. I mean
we you know we have that. We have music on
all day jazz festcoa French Quarter festival free.
Speaker 4 (39:33):
Yes three can you I had Rolling Stones like last
year you before?
Speaker 3 (39:37):
Right, Yeah, I mean it's great. I mean we listen
to music is just part of our music and eating
and wine of course a part of our life and
travel so and if I get up to have your way.
You never know when I'm coming to Tennessee. I haven't
been there since I left, but you never know. But
a lot of fun. Thank you for making time with me.
You can follow me and we'll connect at Melanie Fabulous
and then my other very INTI wine focus show and
(40:01):
fine dining show, The Connected Table. But it's been been great.
I love what you're doing, and keep up the good
work and you and your dash, your Dasher of SaaS
and the wonderful style that you have for what you do,
and keep cooking and keep playing great music and writing
good songs.
Speaker 4 (40:21):
You're an angel. Come see me on the road. We
love to have you anytime, Melanie.
Speaker 3 (40:26):
My pleasure absolutely play all right. You've been listening to
Fearless Fabulous You and watching you can see this again
Melanie Young at YouTube and listen on sixty five podcast channels.
And as always, you have the life to live. Choose
to live on your terms, not on terms that other
people set for you. You can make changes at any
(40:48):
agent stage. Get your creative juices going in the kitchen
or wherever you want it to be, and always say
fearless and fabulous thank you h
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(00:20):
be directed to those show hosts.
Speaker 2 (00:21):
Thank you for choosing W four WN Radio.
Speaker 3 (00:42):
Hello, and welcome to Fearless Fabulous You. I am your host,
Melanie Young, and thank you for joining me on this
mighty beautiful spring day in March. Wherever you are, it's
beautiful where I am in New Orleans. But why am
I wearing my Elvis sunglasses, which I love? Because we're
going to go to my home state, Tennessee. I'm a
(01:03):
bored and bred chat nigga girl. But we're going to Nashville,
or as I call it, Naushville because I have some
of the best dining these days, and this is where
I picked up my Elvis sunglasses. We're going to talk
music and food with a celebrity there, Yes, a celebrity
who got a new cookbook out, and I was listening
(01:25):
to her music last night. She's a TikTok phenomenon, and
I just got in the move for Tennessee so much.
I said to my husband David, we need to do
a road trip. It's time we're talking about country rock
artist Hannah Dasher. She became a sensation in Nashville and beyond,
(01:46):
has a loyal following and a very popular TikTok program,
which we're going to talk about. Her cookbook, which is
also tied to TikTok, is stand by your Pen. That's right,
stand by your Pan. It's her brand new cookbook with
some really fun comfort food recipes from the South. We're
(02:07):
gonna have to have a little toss up about squash pudding,
for example. So you may or may not have heard
Hannah's lyrics. I was listening to them last night when
I was making the almond toor it from the stem
by your Pan cookbook, because I do test the recipes,
and I was listening to one of my favorite songs,
crying all the way to the bank. I hope we
all get to do that sometime. I hope Hannah is
(02:29):
doing it with her music, and the other is the
other damn half. She's got a new EP out I
had to look up ab Extend to play. Release called Scattered,
Smothered and Covered. March twenty seven, twenty six release stand
By Your pan Hers online cooking series has legions of followers.
(02:50):
Makes me wonder why I'm not doing that, But I'm
not because I do this show instead. But thanks to
people like Canna, I have a cookbook and you can
too because it's just out and it has one hundred easy,
affordable recipes with a tat a dash of Dasher's secret
sass and kitchen confidence. So Hannah Dasher, welcome to Fearless
(03:11):
Fabulous you.
Speaker 4 (03:12):
Thank you, Queen Jacob Breath goodness. I've never heard of
squash pudding. That's interesting. You mean squashed casserole.
Speaker 3 (03:19):
We call it squashed pudding in Chattanooga, and some people
call it squash pie. And I can force feed it
on my husband. I've tried every I grew up with it.
Minnie and Bertie the Help made it, Mom, grandmother made it.
I have my recipe, your recipe and my rescide completely different,
and I still can't get my husband David the Yankee
to eat.
Speaker 4 (03:35):
It, oh heavens.
Speaker 5 (03:37):
Oh uh pudding, it must be like makes you think
of like corn pooding, which is kind of a Yankee thing.
Squashed casserole, hidden's uh, a lot of folks just keeping simple.
Speaker 3 (03:48):
It's my ultimate comfort food, Hannah. I gotta tell you,
every time I go home, there was a squash we
called the casse role. Some people pie waiting for me.
Sometimes two of themash pie, one just for me and
one for everybody else. Uh. And then when I served
it to my mother when you came to New York's,
she said, there's just too many onions in this recipe.
Speaker 5 (04:08):
Oh, never too many. But anyhow, well, thank you for
having me. And yeah, I'm tickled. We talking to another
Tennessee girl. Although I held from Georgia, I claimed Tennessee too.
Speaker 3 (04:18):
I know. So let's talk about your background. Where did
you grow up? Who are your people? That's the Southern thing.
Speaker 5 (04:24):
Right right right up from Savannah, Georgia and uh, seven
or eight generations deep, and my people established the colony.
Speaker 4 (04:30):
And anyway, so some of those.
Speaker 5 (04:32):
Old old recipes are going to be in this cookbook
standing by your pen and anyhow. But I moved to Nashville,
UH when I graduated, and excuse me and go dogs.
And I saw Mercury outboard and UH motors and tracker
boats at the past pro shops. I can't wishes, obviously,
(04:54):
but you know what, I was paying my own way.
I slept on a mattress on the floor in an
attic and have a kitchen eight two day, which is
a day. And you know, I got fired for writing
songs with the job and gred Paisley ended up picking
up one of those songs. And anyway, I was in
a major publishing deal by that time, and then a
big record deal at RCA, and the last few years
(05:17):
I've been doing this independently and that's when we've really
seen a huge, you know, kind of a boom in
my following and yeah, touring and all the good things.
So it's crazy how God works. And now we've got
a cookbook.
Speaker 3 (05:30):
Well, you know, not having money puts fire in the belly.
I've been there. I haven't slept on a I haven't
slept on a mattress, but you know, we sold everything
to get out of debt and lived on the road
for almost two years. We were houseless, but by choice.
And it was very glamorous because we said in other
people's second homes during the pandemic. But you do what
you do to get by and get ahead, and it's
(05:51):
really hard in the music business. I know that a
lot of people play for tips, and so if you
go to Nashville, everybody pep generously, right right right.
Speaker 5 (06:03):
I never did that circuit, so but uh, but yeah,
a lot of folks like to go downtown.
Speaker 4 (06:09):
You know.
Speaker 5 (06:09):
I was the struggling songwriter, if you will, So I
had a house teaper on the side.
Speaker 4 (06:15):
I leave my rights with my heroes.
Speaker 5 (06:17):
You know, the artists that you know, like Landy wilts
Soon or Ian Munsick or Assional Bride or whatever, and
then they go off to their you know, on tour,
and I would go scrub people's toilets with the same
plausion till they had.
Speaker 4 (06:31):
But I didn't have that kind of help. So but
I did that. I cleaned houses on the side so
that I could afford.
Speaker 5 (06:37):
To pay my ban on the weekends, because you know,
it's a pay to play thing until you until you
can afford to be the headliner.
Speaker 3 (06:44):
You know, you got to pay your dues, and it
creates some amazing blues. Yeah, my men, I see Okay,
I'm Dolly all the way, love Dolly and Little Big Town.
I'm a little big town girl. Oh you are, yes,
I am. I love that band. I would I would
be a groupie to go travel a little big town.
Landy Wilson only came to me because I live now
(07:06):
in Louisiana, so I grew up and I grew up
as a Southern rock I mean Leonard skttered. Oh my god,
the all my brothers. You know, when we did our
Southern road trip, we were like, oh, the plane went
down here, we'll take a fixture. We were doing all
the Southern rock tour and ended up in Discumbia, Alabama,
at the Music Hall of Fame. And god, Nashville has
(07:28):
the fast country music Hall of Fame. Yeah, so have
a great music Hall of Fame. I've been there twice.
Speaker 5 (07:34):
I love it, but I've I've dined to go on
with the blues tour where I like, start in Memphis,
I call in a favor. We go upstairs at Graceland
with that favor and then we kind of just trickle
down the state of Mississippi and then Land. Uh, you
know the final place.
Speaker 4 (07:50):
Would be where the crash site was, the Skinner crash site.
Speaker 5 (07:53):
I'm a big Leonard band and I've been on the
road with him as well, and I would just love
to have a piece of that here playing, because as
you know from the book, I collect just pieces of
coachy music and rock and roll history and we show
something that in the book as well.
Speaker 4 (08:08):
But I just love to call it. I love to
have add that to my collection.
Speaker 3 (08:12):
Well, you better be hitting up some yard sales and
estate sales because they're all there. In fact, my mothers
would have been a bonanza for you. They kept the
the Elvis tribute pullout section to Elvis when he passed.
I still haven't. I mean, uh, that's a It's fun
to collect things like that and it's a really great time.
I'm curious was music always in your We'll talk about cookie,
(08:34):
but was music always in your blood? Were you writing
songs as a kid or did it come to you later.
Speaker 5 (08:39):
I could sing before I could talk. I didn't really
start writing songs until college. It was my parents divorced,
and it was it became a new outlet for me
just to uh, you know, release some emotions and just
to put that on a page. And it's crazy how
God works used He used a hert like that to
(09:00):
make something, you know, something great and something that would
reach other people.
Speaker 4 (09:04):
So uh yeah, I'm still writing, well.
Speaker 3 (09:07):
A lot of country music and country rock, which I
want to say, because there's country musics every type to
come of. Your country rock is based on pain, divorce, death, debt, cheating, lying, screwing, drinking.
Speaker 4 (09:20):
Blessed and Jesus dogs of course.
Speaker 5 (09:28):
But but yeah, I do have fun writing songs like
Crying all the Way to the Bank. I'm tickled you
were you know, listening to that. But I'm really excited
about this new EP. I wanted to pull a song
out of the vault write in time for the release
of the cookbook, a song that might have had a
little bit to do with food.
Speaker 4 (09:45):
I pulled out a song waffle House. I wrote it
with Hall of Famer Mark D. Sanders. It's funny, it's
kind of a don't come home drinking We love it
on your mind.
Speaker 5 (09:53):
Yeah, but we just we just released that, uh, along
with the cookbook. And I wanted to pay how much
to some of my heroes like Tammy Wynette Hank Junior fan.
Speaker 4 (10:05):
Yes, but like fans have been asking me for years
record stand by your Man, Record stand by your Man,
please please, And I thought, well, if I'm going to
do it, then it's kind of give me. I'm going
to do it my way.
Speaker 5 (10:15):
So this Friday, on the twenty seventh, the scattered, smothered
and covered EP I call them half records, but the
little record drops. So there's a handful of songs, including
waffle House, stand By Your Man, and a few others
for folks to enjoy.
Speaker 4 (10:32):
And it's gonna be It's fresh, it's a fresh.
Speaker 3 (10:35):
New sound.
Speaker 4 (10:36):
There's no autotune, no AI, no tracks.
Speaker 5 (10:39):
It's just raw musicianship and you know, in a good
old one past vocal.
Speaker 3 (10:44):
So so where will my people get to see this
or watch this.
Speaker 5 (10:51):
Wherever they stream music and see me live the I'm
on the Grand on Opry again coming up the thirtieth,
and I'm going to do a book signing there during intermission.
Speaker 4 (11:04):
So we're going to try to get through as many
books as we can.
Speaker 5 (11:07):
I'm going to try to sign and if I can
step a picture, we you will do that too. But
right now, the book is available wherever they buy books.
You can get it in at Walmart stores online. You
can get it, you know, Amazon, Barnes and Noble Books
and men all the things at Indigo and Canada across them.
Speaker 4 (11:26):
Tickled. But yeah, but bring your books to my shows
and I'll sign them there. Y'all.
Speaker 3 (11:30):
Let's just let's just flash that book cover up all
we talk. One. One's our wonderful engineer and she's holding it.
One is going to put the photo up in the
lower right so everybody can see it. Let's just move
it a little bit away from her face and shoulders.
We can sell. Where are you gonna put it front
of my face and shoulder if possible? But anyway, so
sit Jpan. We know kind of where that came from.
(11:51):
You created your series during COVID, many people did because
they couldn't get traveling, so you got cooked perfect. Thank you.
Talk to me about how that all got started and
when did you realize you suddenly had this huge fan
base on food.
Speaker 5 (12:05):
Well, the tours were shut down, we couldn't tour, and
all of my girlfriends, you know, I was in my
I guess what late twenties, early thirties was four years ago.
So yeah, but girls my age don't cook. We're spending
ridiculous amounts of money on groceries, and I thought, my Lord,
let me teach y'all how to cook good heavens. And
(12:27):
so the mission of this book originally was, you know,
to teach Briley how to cook like Brenda, because I
think if you can, you know, read directions, navigate a map,
then you can read a recipe anyhow.
Speaker 4 (12:41):
And I like the pedal steel guitar. I didn't want
to see some of these old classics die.
Speaker 5 (12:47):
And so, traveling as a tour musician and a foodie,
you know, I realized all solfa is not created equal.
And where I come from, Melanie, what we do down
there in the low Country is very special.
Speaker 4 (12:59):
And you've got you got your own thing in New Orleans.
Speaker 5 (13:01):
But in the low Country, you know, it's like where
the Austrian and European cooking skills met the African descendants
of the Geechee Gola people who are known for wearing
bright colors.
Speaker 4 (13:14):
They really they paint their homes bright colors.
Speaker 5 (13:17):
They really really pour that into their food as well,
lots of big bull flavors. And so, in my opinion,
these are the best version versions of the classics of
the greens with hamhocks and the black eyed peas that
you're going to find and that are going to be
easy to follow as well.
Speaker 4 (13:35):
So that's kind why I love.
Speaker 3 (13:37):
Low country cooking. Sometimes I like it better than Cajun kringle,
which sometimes burns my belly. But that, wow, I think
it's collar greens. So we were in I did a
Ashville Nashville to Ashville and then Chattanooga to Charleston, Savannah.
I do road trips around different holidays, and the collar
(13:57):
greens were everywhere. And I wasn't allowed to eat carl
of greens as a young girl. That's what many the
lady who worked for us would cut up and cook.
And my mother was like grease, But I love them.
And you have a dip in here, a collared green.
Speaker 5 (14:14):
That didn't like collar greens, But yes, ma'am, collar green
dipp well, I mean spinash dip is good, but it's
a little basic.
Speaker 4 (14:20):
If you got well.
Speaker 5 (14:20):
Seasoned greens, you could even use the old bowl eat
greens and a can. But collar green dip it's fun,
it's interesting, but it's delicious and easy to make. I
just you know, I whipped it up in front of
a live audience here in Wrizona tuson last weekend.
Speaker 4 (14:35):
It was fun at South of Southwest as well in Austin.
And it's a hit with four friends. And it's so
good girl.
Speaker 6 (14:44):
You know.
Speaker 3 (14:45):
One of the things that's interesting, Hannah And a lot
of my snobby food people and I grew up. I
had a long career. I started the James Spirit Words
and I worked with some of the snobbyest paopall in
the world, elitist in idol one' gonna read to tell all.
But I use cake mix and cans and and you're
(15:07):
totally cool with that, which is fine. A lot of
people do, including my own mother, late mother. Well a
sudden My Good People book. She's your calling green dip.
Actually your calling green dip actually calls for a can
of call of greens. So let me say calling greens
are not easy to handle.
Speaker 5 (15:23):
All right, if they have it, if they don't have
any made like like I would make all dip with
my leftover collar greens that I happen to freeze, or
you know that I didn't use from New Year's Day.
You can write those right, but I don't expect you
to go to trouble to fix Hamhawks and to you know,
go wash cut the greens. It takes two or three
or four hours to do that. Obviously we're box star
(15:44):
ship to do right, So use a can you know
I'm a country singer, not a cook. Loretta Lynn, Tamulnette,
Reba McIntyre all have cookbooks, all cook, And I'm inspired
by the fact that like Tammy, Loretta could have a
meal on the table, Well, I'll rush it off to
go play the grand all operate, And I think that's
an art, that's a that's a lifestyle that's dying, and
(16:07):
I want to keep some of it around because I
think we owe it to ourselves and our families, married,
kids or not to have a meal at the table,
if not once or twice a week, with your phones
and your devices turned you know, off or away, and
just engage with one another. Because that's where I learned
to I learned to say the blessing. I learned to
pray at the table, you know. I learned to feel
bad nice my parents in conversation. I learned to engage
(16:30):
with adults at the table. I learned to appreciate the
hands that prepared the meal and to respect my family
that way, who was putting the roof over my head,
you know, and the food in my belly.
Speaker 3 (16:41):
I completely agree. And I got into the habit living
in New York of just going out all the time,
like I kept I kept shoesing my off and okay,
I really didn't have any food anywhere other than champagne.
And then and then I'm and that was my that
was my single girl life and football documented. And then
I met domestic David, whose mother was a home cook
(17:04):
with for three soigns and very thrifty New England. And
the guy just loves a cough. He just loves the
musing blouse. And usually I'm asleep at the time he
has the dinner ready because he really does a beautiful
home cook meal. But I'm like, you know, when I'm hungry,
I'm hungry. But we have learned and we have like
a marriage nineteen years now over twenty together. We have
learned to coexist in the land of I want to
(17:26):
make reservations, that he wants to make dinner well, as.
Speaker 4 (17:30):
Long as there's a good balance. I love that. I
love that.
Speaker 5 (17:33):
But back to your James Beard comment, Yeah, him a
foodie and you know, like I'm you know, friends with
Joshua Wiseman and now for fries Well, who's in a
fabulous ship with some great restaurants here in Nashville. And
I can make a vasion mall sauce if I need to.
But my fans, my audience, you know, I have to
write for my audience as a songwriter and an entertainer.
(17:54):
And so I wanted to include a lot of these
recipes that went viral and again, you know, like like
avocatta green and things that I want to keep around,
you know, these tacky sharks civities that I just love
so much. I wanted these recipes to cater to strike
a nostalgic cord within people, and to show this generation
(18:15):
is what gen z the next one and I'm a millennial,
but again, I want them to know how to fix
this stuff so that while they're taking care of me
in retirement, I could have what I want. I could
have some collins of macaroni or some cad Heead biscuits.
Speaker 3 (18:30):
Darn straight, you know. I mean, you've got to relate
to the people who relate to you. And let's face it,
not everybody. A lot of people are single moms or
working a couple of jobs because it's getting more expensive
to buy food. Living is more expensive and food is
getting expensive, and sometimes you just gotta you know, I
just want people to leave vegetables. So I'm just grateful
if people get any kind of vegetable, frozen, canned, or fresh.
(18:53):
And sometimes it's not easy to get fresh. To ask
me that. In August in New Orleans when there is
nothing here, everything is just day crazy, So you know,
I think it's great. I just want to know, in
addition to that collar green, if you have collar greens,
my way to get everybody to eat them here is
to put the apple cite or vinegar and some sweet
(19:15):
into it to tend to rise the collar greens. That's
see right.
Speaker 4 (19:19):
Lateless lately, that's then their ten and a little holy spirit. Girl. Absolutely,
But I mean one of my favorite dishes in the
book is.
Speaker 5 (19:25):
The fried chicken livers with port wine sauce. It's so good,
it's really rich, you know. And if you don't have
port wine, you know, bean cherries with the juice from
being cherry caerries is delicious too. But to me, this
is about saving money. Chicken livers aren't expensive. Oxtail is
through the roof can you believe it now, yeah, so,
(19:47):
but this is you know, this teaches you ways to
pinch pennies because I had to do that.
Speaker 4 (19:52):
For so long in Nashville.
Speaker 5 (19:54):
I've lived off of forty to fifty dollars a week
for groceries. And so you know, now I'm just grateful
that I open my fridge and it's full, or I
can go to the grocery.
Speaker 4 (20:02):
Store and buy whatever I want. I'm so grateful.
Speaker 5 (20:05):
Or when I look at all my guitars, you know,
stacked up, I remember a time when I had to
sell them all so that I could pay my borrow
guitars to write songs and borrow guitars to play shows with.
Speaker 4 (20:15):
So again, I'm just grateful to have what I have.
Speaker 3 (20:20):
Well, you know, cooking, cooking can root you and remind
you of your roots. And you know, when I was
just starting back when I was just starting out and
living on fifty dollars a week from Tilly the Teller
in Atlanta, Georgia, and tellers that at Tilly the Teller,
you know, we would eat. I ate so much tuna,
fish and case ada's with my other Melody, my roommate,
(20:42):
because I had roommates and we were both like living
on fifty dollars a week, and you just you know,
that's what you do. You learn to use you shop
wisely and cook wisely as well, or in my case,
just make it easy and fast because we're career girls.
I think it's great. The squashed cast role, which I
you know you have here a Videlia onions, red pepper,
(21:05):
of course, yellow squash. What got me is you add
chicken soup scratched from from scratch, you do a from
scratch cream a chicken soup, or you can go get
the other brand that makes it regular. And that was
the one thing. In grated carrots, I thought that was interesting.
In bell pepper mine mine is just squashed two eggs, cheese, onions,
(21:28):
and a little bit of bread crumbs, and then my
grandmother would put grape nuts on top or cornflakes on top,
and that was it. So yours has a lot more
going on.
Speaker 4 (21:39):
Well, I've never had squashed castrolled.
Speaker 5 (21:40):
It didn't have bacon in it and cheese and a
little bit of you know, either mayo and eggs or
sour cream and eggs, or you know, you just have
a little bit. You got a little sour cream or
a little something in a castle roll, and I prefer
homemade cream of chicken because I saved my chicken fat.
And I've got you know, celeryted onion all the time,
but I don't use it. I chop up and just
keep freezer so I can put that up really quickly
(22:02):
without the MSG and stuff in it, you know, And
it really just kicks your recipes up a notch.
Speaker 4 (22:07):
I teach you how to make that as well, which
I don't think is rocket science.
Speaker 5 (22:11):
But a lot of folks, you know, my followers, aren't
you know, chefs if you will, And so it's really
it's helping them win little food competitions at the county
fairs and all that, you know, or hurt people's feelings
that the family get togethers.
Speaker 4 (22:27):
I don't know.
Speaker 3 (22:28):
I interviewed a woman who was the number one blue
ribbon country Fair cookbook girl woman. I interviewed her. I
can't remember her name, Carrie Bakman, the published She hooked
me up the best boblessst ever and she was the light.
Because cooking at county fairs is a big deal.
Speaker 5 (22:50):
Yeah, what Grand champ in Georgia, stay Fair, Grand chap
At ice Cream?
Speaker 4 (22:54):
How was I thirteen twelve thirteen teears ago. That's fun.
Speaker 5 (22:57):
It's it's I don't like competitive cooking.
Speaker 4 (23:00):
I don't like competitive singing. If I had a dollar
for every time America's got talent or the.
Speaker 5 (23:06):
Voice has reached out to me, you know what I mean,
I had a wig, But I just I do it
for love and for fun and the music and obviously
the cooking. I just I'm a country singer before I'm cooked.
But I'm so glad that people resonated with, you know,
my nostalgic kitchen and my nostalgic clothes and with me,
(23:28):
and it's helped bring non country music fans into the
handadasher world.
Speaker 4 (23:32):
And yeah, I'm just tickled.
Speaker 3 (23:35):
Well, let me tell you, cooking to country music is
really fine. Cooking to anie music is really fun. Everybody
should cook to music. I have ww OZ radio on
all the time here because it's the greatest station ever.
It's based in New Orleans. You can hear it everywhere,
but we switch off sometimes. And like I said, last night,
I was listening to some of your music while I
was cooking, and I made the easy Almond tort. It
had three words and make it easy, easy almond and
(23:57):
tourt because I bake. I have a few proteins. David
handles Alba meats and stuff like that or anything that.
But this was so easy, because easy. It is incredibly
just softened butter sugar. I may try honey next time, flower,
two eggs, salt, vanilla, extra almond, and slid almond. And
it's so easy. Yeah.
Speaker 5 (24:17):
I wouldn't use honey because it's gonna it liquefies whatever.
Speaker 4 (24:21):
It would change it.
Speaker 5 (24:23):
You wouldn't get that chewy, decadent texture that this you
know that this thing renders so but yeah, but as
long as you got a cast iron skillet and some
alumin fall honey, you know, you don't have to have
a hand mixer.
Speaker 4 (24:35):
I just I can whisk it up, you know, with
the elbow.
Speaker 3 (24:39):
Yeah, the chewiness, so we let it cool. I had
it this morning and the chewiness just got to me,
saying to me because they reminded me of like it
was a little denser than an almond cuissant. But I
had that chewy flavor texture just okay, right, yeah, really
really really good. And now I have to ad scoop
(25:00):
out this one. I haven't made it, but I had
to laugh. And what's the connection to Nami jud Possum Pie.
Possum Pie is in the book.
Speaker 4 (25:07):
Yes, yes, well that funny and almen story.
Speaker 5 (25:10):
Uh I was working the red carpet at where was
the CMA The CMT Awards is what it was actually,
and uh well I KNOWNA and Naomi we're coming through
as well. Anyway, and I was like, she came up
and got me. She's like, hey, I want my mom
and I've been watching your TikTok videos during quarantine.
Speaker 4 (25:32):
We love you. Can we please get a picture? I
want mom to meet you.
Speaker 5 (25:36):
And I was like, yes, girl, you know I was
you know, I'm a huge Shuts fan, so I just
could cry it inside. But anyway, the first thing, you know,
uh you know when I was like, well, you know, Mama.
Speaker 4 (25:46):
This is Hannah.
Speaker 5 (25:48):
Uh we were watching her videos and she goes now
and me goes, bitch, you better take that wig off
your head. I'm supposed to have the tallest hair here.
I laughed, and you know, she passed away just too.
Speaker 4 (26:01):
And so I wanted to I wanted to include that.
Speaker 5 (26:05):
Moment and uh, you know, and dedicate a recipe to them.
And it came down to that yellow cell that went
on the loves orror Nay on these Postum Pie and
Possum Pie has such an interesting title, so.
Speaker 4 (26:17):
You got to see what is that?
Speaker 5 (26:18):
But but it's basically our classic chocolate delight that we
call it back home in the Deep South, and I
just make myne a little bit richer.
Speaker 3 (26:27):
It looks like a lot of fun, as is the
banana pudding. I'm going to try your cat had biscuits
because I love to make biscuits. Yeah, I'm gonna try
that one next because yeah, yeah, I'm going to get
out the cast iron skillet. We've got a lot but this,
yeah it.
Speaker 5 (26:43):
Guys, it's got to be a h This is a
number three skillet or like an eight inch by two inches.
When I made these on Rachel Ray a couple of
years ago, they had an eight inch, but it was
like a little shallow, uh, skill it. So it needs
to be deep because you're basically frying these things in
large So all of these recipes too and tea, don't
make substitutions. Follow and you'll get the texture. You'll get
(27:06):
great results. Otherwise, don't tell folks it's.
Speaker 3 (27:08):
My recipe, particularly with biscuits, because biscuit I did an
article called the Biscuit Whisper. I had, I had, I had,
Oh my god, I'm having a brain fire. I had
Chadmick Boy, Virginia Willis, and the great Natalie dupri They
were my biscuits. They they helped me because I was like,
I got a master of biscuit and I had to
(27:29):
master master of the biscuit I grew up with. And
I was living in New York. So it all started
with flower, you know, the white Lily. Fun White Lily
was so impressed by the article. They sent me the
world the biggest rolling pin, and you put baking soda
in it was is my little secret to give the
height bessess putting together in the buttery most it is
(27:49):
the recipe I follow in White Lily. But there's they don't.
The White Lily doesn't add the baking soda. I added it,
and you had it because I like my biscuits tall
a little.
Speaker 5 (27:57):
I said, well, and you're a Chattanooga girl, and I
believe that's the that's their home of Martha White White Lily,
like over there.
Speaker 3 (28:03):
Martha White is somewhere down there in White Live. They're
all in Tennessee.
Speaker 5 (28:07):
Little Steppie, there's a sign of the biscuit making that
a lot of folks underestimate.
Speaker 4 (28:12):
The editor of this cookbook.
Speaker 5 (28:13):
Included, you flew down from Jersey and wanted to watch
me do this in my kitchen.
Speaker 4 (28:17):
Literally, And.
Speaker 5 (28:21):
Because there's there's a certain science to cat heead biscuits,
what's the biscuits in general?
Speaker 4 (28:25):
It took me a couple of years.
Speaker 5 (28:27):
One of my little debutante friends at Georgia Georgia taught me,
or tried to teach me, and I just didn't do
it enough to get really good at it. And so
I use quarantine to teach myself. And what I did,
I looked like I ought to make a good biscuit.
You look like you've got a five gap. You look skinny.
But anyway, I'm a little healthy.
Speaker 3 (28:46):
So, honey, I moved to New Orleans and gain twenty pounds.
And my doctor said, you are having going to have
a heart problem because you moved to New Orleans. You
gained twenty pounds. Everybody had the COVID nineteen pounds. And
and you know, I live in a high fat, high salt,
high everything area, but I had the tailor down. I
also just had some surgery.
Speaker 4 (29:07):
So I'm like, you look fabulous, darling.
Speaker 2 (29:09):
You do.
Speaker 4 (29:10):
It's a balance for me too. You know, I've been
on a weight.
Speaker 5 (29:13):
Loss journey for several years and before there was appic
shot available. And Wilson a Mevener, you know, celebrity trainer.
He is a dear friend of mine and he's gotten
me those Cheryl Crow guitar arms that I've wanted for years.
Speaker 4 (29:26):
And you know, I mentioned him in the book.
Speaker 5 (29:28):
And there are some healthy options as well as standby
your pan you don't have to sacrifice flavor, as well
as a lot of these recipes or some that I
use for milk prep during the week that fans wanted
to know and like they get your mang green beans
and you know that my viral chili that's on there,
I use ground turkey. And you know Brian Baumgartner from
(29:51):
the Office, if people watch the TV show The Office
is hilarious with the big chili episodes.
Speaker 4 (29:56):
My favorite episode is hilarious.
Speaker 5 (29:57):
But he put out a chili cook book a couple
years ago and it's he's also featuring this chili in
that book.
Speaker 4 (30:01):
But it's a great resturs.
Speaker 3 (30:03):
No, the white chili. Yeah, so what the get your
man to get your man has a recurring theme in
the recipes. What's that all about? Get your man?
Speaker 2 (30:11):
Uh?
Speaker 4 (30:11):
Oh, to get your man?
Speaker 5 (30:12):
Well, it's just my way of saying that it's damn
good and it might get you a ring or proposed to.
Speaker 6 (30:21):
Or a husband rather anyway, I don't know about you,
but when I'm dating Philip, they'll frequently propose over a
meal only and uh, only to joke or pretend.
Speaker 4 (30:33):
Rather. I haven't pulled the trigger on one yet that
I want to keep.
Speaker 5 (30:35):
But anyway, it's just a hannahism just to kind of
make you laugh when you read it.
Speaker 3 (30:40):
Are you mad? Are you in a relationship?
Speaker 5 (30:42):
Now?
Speaker 3 (30:43):
Are you? Happines? Singing?
Speaker 5 (30:44):
God? Everyone thinks I'm dating that cornbread cowboy and the
viral internet series that we do.
Speaker 3 (30:50):
Yeah, I saw with much of stuff on internet, but
I don't believe it until I hear it from the facts.
Speaker 4 (30:54):
Man love him.
Speaker 5 (30:55):
We're good friends, but we are just friends. That's purely
what chronic. But now I'm waiting for Scott Eastwood to
call me.
Speaker 3 (31:02):
You still have Yeah? Well, I got my man and
he loves to cook. Please, He's convinced I'm going to
poison him. If I do anything with food or dishes,
brings me coffee in the morning. So my new theme
is my new theme is I don't want to be
a nurser a purse. I write, I do write country,
(31:24):
I do write lyrics in my in my sleep and
write things down by them. But I don't want to
don't out want to be a nurser a purse. That's
what most of my friends. One of my friends says,
she just wants to meet a band. That's wait, she's
from Atlanta. It's just so funny. Whatever friends say, she
wants to be the band. That's The numbers are one
hundred and one hundred and three and one hundred and eight.
(31:44):
He's one hundred years old, with the temperature one hundred
and three and is one hundred eight million in the banks.
Oh my god, gold digger.
Speaker 4 (31:56):
My hoochy grandmother. That anyway, people have been loving that series.
Speaker 5 (31:59):
Online with my Nana who been married five times and
so was Tammy Wannitt. But who is Nana is also
a fabulous cook and so a lot of folks have asked, yes,
I do talk about the fun Houchi grandmother in this
cookbook stand buy your Man.
Speaker 4 (32:14):
But they can get it again anywhere.
Speaker 5 (32:16):
Get it Amazon, or they can buy it in Walmart
or own Walmart dot com.
Speaker 4 (32:20):
Books of Man Barnes giving me a lot of love.
Speaker 5 (32:23):
So, but this book, whether you cook or not, is
going to leave you at a better place than it found.
Speaker 3 (32:28):
Well, cooking leaves you in a better place, and eating
better food will leave your body and a really better place.
I'm curious. My grandmother was very important to me, Hannah.
And when I was packing up my mother's house in
Chattanooga in twenty twenty two after she passed, I found
in the bottom of the basement all the Jonk binders
(32:51):
of recipes from my grandmother, handwritten noting the little lady
that Majon friends, the maj I'm going to write a book,
started cooking them.
Speaker 5 (33:02):
Good, I have you you better treasure those things. And
my sister had a lot that burned in a house fire.
And so yeah, so anytime that anybody can you know,
I love a lot of these food STIPs. Make our
editors make fun of these church cookbooks. But if they
really knew, really had the food out of them, and
(33:23):
they knew about some of these secrets these old ladies
took with them to their grave. You know, they wouldn't
underestimate the art of Southern cuisine and soul food. And
so I share some of these secrets in this book.
Speaker 3 (33:37):
Is there a recipe that connects you most with your grandmother?
And is it a maternal paternal grandmother?
Speaker 4 (33:43):
The butter beans and duplins, for sure.
Speaker 3 (33:45):
Butter beans and dumplings, young, yes.
Speaker 5 (33:47):
With banana or the chicken pie that one's seven or
eight generations connects me with my other grandmother as well.
So in my kitchen connects me with my grandmother's. It's
decorated with belongings from their kitchen, and it takes me
back in a you.
Speaker 4 (34:03):
Know, in a rat race of a world.
Speaker 5 (34:05):
Uh, you know, I like to step into my little
honky tonk Graceland.
Speaker 4 (34:09):
It's like it's like Mayberry.
Speaker 3 (34:12):
I love that. I've never been to Graceland, but I've
been in Memphis, of line, gotten those up into Nashville.
I think I love Tennessee. The only reason we moved
is that I was sad and New Orleans made me happy. Yeah,
I lost my mom, I lost my dad. There was
nobody left. My mom died. Nobody brought us cast roles.
That was the killer right there. Like when my dad died,
there was ten castle rolls at the door, right no
(34:34):
food train. My mother died right before Christmas, we had
the Feast of seven Fishes at Red Lobster Launch and
no one bought it's anything except for the yard man.
Wilma her dad was the yard man. She brought us
a cake.
Speaker 4 (34:52):
That's the beauty. Well, that's the that's so sad. That's
so that I took.
Speaker 5 (34:56):
For granted, I think growing up and that we talk
about here and stand by your man and is how
food is a ministry. You know, that's a section of
this book. And it takes no time. Like when you're
making that chicken pie we just talked about, it makes
two big pies, so uh, it takes no extra time.
It's just literally, if you're gonna cook, cook, put one
in the freezer, and if you're having surgery or someone dies,
(35:16):
you're you know, literally you just pop it in the oven.
Literally as if you were to go to the store
and buy a chicken pot pie. You're just getting on
may what out of your freezer that's already been made,
saving that money in that time, and then you're showing
up to someone's door and making their weak, you know.
Speaker 3 (35:32):
It's yeah, so true, you know, showing up when somebody's
moving or god knows has gone through everything.
Speaker 5 (35:41):
Yeah, their cat dies if they if you must, you know, yeah,
there's that.
Speaker 4 (35:47):
So but I encourage everybody you know, to get this thing.
And and if you don't have a church home, you know,
finding a little church.
Speaker 5 (35:54):
These mega churches are cool, but finding a little country
church that's got families in it, you know, like we're
you can put on an apron, not just a bit,
but where you can serve as well. There's so it
does so much for your community and your you know,
to have to have a family that isn't your blood,
you know, to be there to love on you, to
(36:15):
cook for you, and just to have around you. I'm
so blessed to have you know, my little friends around
me like that.
Speaker 3 (36:23):
So that's good because I think that was the you know,
community really makes where you live matter. And if you
can't find your community or your community has left you,
maybe it's time to move on to a new And
we love New Orleans. We have a community here. It's
like awesome, awesome, yeah, I mean I still love Tennessee
and it was up there with Charleston as to where
to move. But we're here for now until we get
(36:44):
blown away by hurricane. Then we'll move for a while.
And you know, life goes on. But I could visit
Nashville over and over. There's a group there called the
Dome Dascofa A great chapter. Need to hook you ops
and you have a book, I'll do that. I'm a
member or here. I'm remember everywhere because I've been part
of it since practically inception. It started fifty years ago.
Speaker 4 (37:06):
Karya.
Speaker 3 (37:07):
It's women too fine food and beverage. So you will
find some of those people, but it's a lot of
the chefs you know, and whatnot, but a lot of
cookbook authors. And you know, I gotta tell you I've
been food shamed when so during COVID, I joined some
of those you know, I'm making bread, I'm making you know.
There was like these food groups and I was so
proud that I was actually cooking because I don't. And
(37:30):
I showed a photo of my whatever whatever and some
foods Now, I was like, that's the worst looking picture
of whatever I was made. And I just was like,
that's it. I unjoined everybody. I was like, don't food
shame me. I'm just cooking.
Speaker 4 (37:47):
Poor thing.
Speaker 3 (37:48):
Well, it's not about what it looks like, it's about
how it tastes, unless you're entering some contest. And like,
I'm not big on contests when it comes to eating.
I don't like eating contests. I don't like cooking contests.
I just liked you to eat and enjoy it. You
don't need to get indigestion worrriying about it if it's
going to get accepted or approved.
Speaker 4 (38:04):
Right, Yeah, that's right, that's right, that's right.
Speaker 5 (38:07):
Well, if you follow the instructions here and stand by
your pan, you're gonna get the results and your second
time around will probably be even better than your first.
And yeah, I want you to feel confident in what
you're putting out there on the table and when people
are putting it in their billies. But I am so
tickled that you made time for me on this show.
Speaker 4 (38:26):
Melanie.
Speaker 5 (38:27):
You are an absolute dull and a just qualifier, and
I can imagine everybody that meets you keeps you.
Speaker 3 (38:33):
Thank you. I appreciate that. I'm a kept woman. Now
somehow I've lasted with David and I'm not easy. I'm
not easy, but you know you got to find that
man who'll stand by you, and he stands by his pan.
I think the book is a lot of fun again,
stand by your pan. Hand. It's Handadasher dot com right, yep.
Speaker 4 (38:54):
They can or to find me on socialism on Facebook.
Speaker 5 (38:56):
It's one of my most popular channels right now is
Facebook at hato nasher h h A n n A
h d A s A t R Yes, TikTok is
at Hannah Damn Dasher Instagram, Hanna Dasher YouTube Handadasher.
Speaker 4 (39:11):
We're growing the YouTube right now. But yeah, or that
can find.
Speaker 5 (39:15):
My tour schedule as well, Hannah Dasher dot com.
Speaker 3 (39:17):
Well if you get down to New Orleans, give me
a jingle jingle, you know I.
Speaker 4 (39:21):
Love to see and we'd go. We'll go to a
fun restaurant and we'll let super Day pay for that.
Speaker 3 (39:25):
Yeah. And we're all about music down here. I mean
we you know we have that. We have music on
all day jazz festcoa French Quarter festival free.
Speaker 4 (39:33):
Yes three can you I had Rolling Stones like last
year you before?
Speaker 3 (39:37):
Right, Yeah, I mean it's great. I mean we listen
to music is just part of our music and eating
and wine of course a part of our life and
travel so and if I get up to have your way.
You never know when I'm coming to Tennessee. I haven't
been there since I left, but you never know. But
a lot of fun. Thank you for making time with me.
You can follow me and we'll connect at Melanie Fabulous
and then my other very INTI wine focus show and
(40:01):
fine dining show, The Connected Table. But it's been been great.
I love what you're doing, and keep up the good
work and you and your dash, your Dasher of SaaS
and the wonderful style that you have for what you do,
and keep cooking and keep playing great music and writing
good songs.
Speaker 4 (40:21):
You're an angel. Come see me on the road. We
love to have you anytime, Melanie.
Speaker 3 (40:26):
My pleasure absolutely play all right. You've been listening to
Fearless Fabulous You and watching you can see this again
Melanie Young at YouTube and listen on sixty five podcast channels.
And as always, you have the life to live. Choose
to live on your terms, not on terms that other
people set for you. You can make changes at any
(40:48):
agent stage. Get your creative juices going in the kitchen
or wherever you want it to be, and always say
fearless and fabulous thank you h
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