Build Confident Kids Through Family Cooking and Creative Recipes

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On this episode of The Real Family Eats, Reesa sits down with Lace, founder of Tech and Taste, to talk all things family cooking, resilience, and empowering kids in the kitchen. Get ready for practical advice, honest stories, and a killer air fryer burger recipe.

Here’s what you’ll learn in this episode:

• How Lace’s "Lacey’s Banging Air Fryer Burgers" are the easy, flavorful answer to bland homemade burgers
• Lace’s journey from the UK to Colombia, overcoming unexpected setbacks and parenting challenges abroad
• The importance of getting kids involved in the kitchen early to build confidence and life skills
• Tips for picky eaters and strategies to make family meals less stressful for everyone
• The story behind Tech and Taste and The Flavor Room and how food, business, and community come together

Don’t miss out on the recipes, real talk, and inspiration for your family mealtimes!

Connect: 

https://www.facebook.com/iamlaceflowers

https://www.instagram.com/techandtastes

https://www.techandtastes.com/

_____

Air Fryer Burgers with Hand-Cut Seasoned Chips and Crunchy Slaw

Ingredients

 

For the Burger Patties:

500g mince beef (makes 2 adult burgers and 1 baby burger - adjust for your family's needs)

2 cloves garlic, diced or crushed

1 small white onion, diced

1 Tbsp ghee for frying

Sea salt and black pepper for seasoning

 

For the Hand-Cut Chips:

1 large potato or 2 medium potatoes

Garlic powder

Smoked paprika

Sea salt

Black pepper

Oil (just a smidge)

 

For the Burger Station:

Brioche buns (1 per burger)

Red onion, cut into rings

Shredded iceberg lettuce or rocket

Ripe avocado for mashing

Beef tomato, sliced

Cheese slices (smoked German cheese recommended)

Chipotle sauce (or ketchup for kids)

 

For the Crunchy Slaw:

2 medium carrots, grated

White cabbage, shredded

White onion, sliced

Mayonnaise

Black pepper

Find the full recipe at: https://www.embracerenewaltherapy.com/real-family-eats/v/parenting-tip-for-confident-kids

******
Host: Reesa Morala, MA, Licensed Marriage and Family Therapist. Reesa is a parenting specialist with a niche in supporting couples. Find Reesa hosting couples and parenting workshops nationwide!

Make sure to like, follow, and subscribe!

For the video version of this episode find us at: https://www.embracerenewaltherapy.com/

If you are a parent ready to share your real-life parenting struggle and dish up a recipe with Reesa, apply here:
https://www.embracerenewaltherapy.com/real-family-eats-guest

If you are experiencing a mental health crisis or need personalized support, please seek help from a licensed mental health professional. If you are in immediate danger or experiencing a crisis, contact emergency services or a crisis hotline in your area.

Suicide and Crisis Line: Text or Call 988

Go to your local hospital or call 911

Episode Transcript

(00:28):
Hey everyone.
Thanks for joining me.
My name is Reesa and I'myour host.
We are talking to real familiesabout real stories.
Here on the Real family eatswhere we've got food for thought
and thoughtful food.
So let's eat Welcome backeveryone.

(00:56):
I am so excited that you're hereto join us.
And I'm excited about today'sguest.
We've got lots of storiesand lots of yummy food for you.
We have Lace that is joining usand we thank you so much
for being willing to be a gueston this show.
I'm so thrilled to have you.
So thank you for joiningus today on The Real Family
Eats.

(01:18):
Thank you so much for having me.
I'm so excited to be herebecause I just love
how you do it.
The cooking is, like,phenomenal.
Never seen anyone do itlike this.
So when I saw this,I was like, oh, I have to be
part of this.
So I'm I'm lazy.
I am a mom of three children,all home educated.
I currently live in SouthAmerica, in Columbia,

(01:39):
where I was born and raisedin the UK, and my heritage
is half Jamaican.
I helped entrepreneursfuel their internal machine
with food educationwhile optimizing their
external systemswith sustainable business
systems.
And I'm the founder of Trackand Trace.
I'm also co-founder of SomethingBrand New, which I'm
super excited about, calledThe Flavor Room.
And the Flavor Room is forentrepreneurs who don't fit

(02:01):
the mold.
We focus on elevatingleaders of color and diverse
entrepreneurs who are oftenoverlooked, tokenized,
and tokenized in traditionalbusiness spaces.
So that's a bit about me.
And, yeah.
That's wonderful. Yes.
And you alluded to it. Food.
So I'm so excited to tryyour recipe today.

(02:22):
So without further ado,can you tell us what recipe am I
making today that you'resharing with all of our
wonderful listeners?
And why did you choose this one?
Okay, well, today we are cookingmy abandoned and firebug
is actually coolerthan the latest banging and
firebug is.
And I chose it becausethese burgers are wicked.
They taste good.

(02:42):
It's that juicy.
And they're really easy to make.
And, you know, I thinka lot of us get burgers
and we get them out of the boxand we slam them into the oven.
What?
These really sad looking atyou like no taste of nothing.
And it's just it's a bit sad.
And yeah, we like that.
But difficult to make a reallygood burger at home. And so I'm

(03:08):
that's why I try to do itbecause I want to introduce you
to a very nice juicyburger patty with,
handkerchiefs.
Oh yeah.
And touch it and some wholesalebecause coleslaw just makes
everything a bit more spicy.
I love it and honestly, I lovea good burger.
In fact my oldest one too.

(03:28):
That was my craving.
That was my pregnancy craving.
I could smell a burgera mile away.
So we are excited for this.
Can you tell us a maybean overview of this?
That's what we're goingto be doing.
And I'll get making and mixingover here while we chat.

(03:49):
Absolutely.
So the way I start my burgersis we start by finally
dicing some white onionand some garlic, and then
we're going to.
So take that off hopefully insome deep if you have oil I will
forgive you.
If you have butter, that'seven better.
Real butter please.
Not margarine.
And we're going to take thatand put it to the side okay.
Cool that down.

(04:10):
That is going into the burgers.
That's going to providea really, really yummy
depth of flavor.
So just until that justcaramelizing, okay.
Then we're going to start to seeis not the burger patties.
I will put those asideand then we'll prepare the sides
before we cook.
And then that wayeverything comes together
really nicely.
So you're going to startwith the onion and garlic.
Okay. Perfect.

(04:31):
I can do that.
So well I am makingall the yummy food on my ends.
I know you've got storiesand stories to be able to share,
and so I'd love for you to,you know, jump right in
and tell us, cause youyou mentioned something
that you were very proud ofand kind of being able to launch
your children off and kind ofthe development that you've

(04:52):
seen in them, and that it wasn'tan easy journey getting there.
So start as I was, wasn't.
I'll go slow back tothe beginning.
When my eldest, who's goingto be 17 next month,
I can't believe I almost havean adult.
You know, when she wasin year two.
I'm not sure what greatthat works out to be in America,

(05:13):
but she was like about six.
I decided to do somethingat the corner to her house
and okay, it was not wow.
I was like, okay, it'snot anymore.
Not for any reason.
She wasn't terribly bulliedor anything.
She was just food, you know?
Yeah.

(05:33):
So, what in the room?
And I thought, you know, well,this this isn't this isn't
the one.
I'm not doing this.
So I took her out of schooland decided we were going
to start our home educationjourney.
Okay.
I, I wow.
And so as you pulled her out of,school, I mean, I'm so curious.

(05:58):
What was that like?
What were some of the challengesthat you experienced?
How did you navigate them?
It was terrifying to begin withbecause it's like, I'm
going against the grain.
It's quite common that people doit in the UK, but not
super common.
So it's very scary that firstcrisis of, you know, since
in the letters, the schooland the registering and all that

(06:20):
and then you're like, oh,what do I do?
Do I create school at home?
Do I follow curriculum?
Do I do it online school?
I don't want to do none of that.
But we did so becauseI was like, I don't know,
do you know what I'm supposedto be doing?
I just want it to be betterthan what it was.
So, you know, we did.
We kind of followed herinterests.
So we went to, we went ondifferent trips to different
places that, you know, followedthose interests.

(06:42):
And over time it became,you know, she didn't want to do
stuff in the way, like,you know, sit down
and do the work.
She's very practical.
So she took us off the guitarto herself, workshops,
sort of some video editing.
And at some point,I think for me it was
a condition that I had togo through.
I've been to schooland, you know, you think,

(07:04):
oh, it's going to be donea certain way or they're
not going to learn anything.
And then you've got thechallenges from family who, like
your kids, are going to be goneby now.
Oh my goodness, now you'reruining their lives.
How could you.
And so that that's challengingto me because some people
will fold and put their kidsright back in school,

(07:25):
but not me.
Yeah.
It was like the more you try,the less it's going to happen.
Like, the more I'm going topush this because that's not my
personality.
So as we keep deconditioningof really taking a step back
and trust in that, your childrenwill learn what they need
to learn when they wantto learn it, and that
learning is all around us.

(07:46):
It's impossible not to learn.
No matter what you do in.
Yeah, and like you said,that's gonna be such
a difficult, even for yourselfthat unlearning that it needs
to be a specific wayand that that's the only way
to do it.
And there are many waysto do the same thing.

(08:08):
Yeah.
And to not even have thatsupport of people, you know,
in your corner.
It sounds like, you know,they were almost kind of
fighting you while you weretrying to also, you know, battle
that internal, right?
You know, oh, can we do thisdifferently?
Is there room for flexibility?
Room for individuality?
It sounds like as well.

(08:29):
Yeah.
Oh yeah.
She she's super individuallet me tell you.
So later down the line when wegot to 2022 my relationship
had broken down.
I knew I had to leave.
And that's when schooling,as it were, homeschooling, got
really interesting becausewe weren't now just at home

(08:49):
and living our friendsand moving around the country.
In the UK, we were nowabout to board a flight
to Mexico on a one way ticket,and we didn't know anybody
and we didn't speak any Spanish.
So that sounds so scary.
It was terrifying, but I wasfollowing intuition.
I was called to do it,so I didn't question it

(09:13):
as I learned very long agothat intuition.
You can't you can't get itwrong.
Anywhere you can get itwrong is by ignoring it.
So I was like, okay, I surrenderto this, we're going to go.
We'll figure it out.
I didn't have a plan other thanmyself for my kids for this one.
Apple three, and I'm going tobe happier than we had
been in the last seven years.
We were figuring out what Ithought is right.

(09:36):
Yeah.
So I was like, my culture shock.
I've never been to Mexicobefore, done a lot of traveling,
so the children were well versedin other cultures and going to
different places.
But we've never been toLatin America or even that side
of the world.
The furthest I've beenin New York, I've been there.
Okay.
So it's like, you know,the first time you you were out,

(09:57):
we were right.
Mexico.
It was cool.
You see some really interestingthings.
We saw a little, littlebeach town called Walker
Little Marlin, righton the river.
Okay.
About three minutes walk fromthe beach.
It was just.
Wow. Divine.
Yeah, but also often.
And, you know, the thingsyou don't necessarily

(10:21):
experience, like in the UKor the States, but like what?
Disappearing electric light now,those sorts of things.
But it was fun.
We adapted.
I mean, there's not a wholelot of choice but to adapt,
right, in those situations,you ever adapt or you go back
going back, that's an option.

(10:44):
Yeah.
That's so true.
Okay.
So you're in thisnew environment.
You're having to adapt tonew culture, new life.
I mean what's coming up next.
How was that for you as a,as a parent even in trying
to navigate your own maybediscomforts as well as maybe

(11:04):
your children's discomfortsas well?
It was we just kind ofjust rode it like my eldest
learned Spanish really quickly,so she was able to sort of
get around and talk to peopleand whatever we needed to do
really easily where, yeah,I think it's more difficult
for adults.
We're a bit slower.
Google translate saved ourlives on many occasions,

(11:26):
but we just went with itand we're like, hey, it's
an adventure.
It is what it is.
Whatever happens, we knowwe're going to be okay and we'll
figure it out.
And Mexicans are really friendlyand we have no problems at all.
We moved around Mexico fora year, okay, walked
in Guatemala.
I just walked over the border.

(11:47):
Wow.
Really?
Yeah.
Walked over the border.
Got a bus.
When?
All around.
From the border right downto Guatemala City.
We stayed there for ten days.
Just, you know, checking out.
And we got the bus back.
The weather in Guatemalais crazy.
It's really nice.
One minute and then it's rainingthe next minute,
and then there's a landslide onyour bus is not going anywhere

(12:09):
for, like, the next coupleof hours.
Happened to us twice.
I couldn't my youngestwas months, so we landed
in Mexico.
So, you know, we've got,like, a baby with us.
Yeah.
It was.
It was fun.
And then we got to the point.
We're like, okay, we're going toleave Mexico.

(12:30):
And this is one of thoseparenting nightmares that you
just never want to happen.
Okay?
We booked our flightsto Costa Rica.
We went to the airport.
Mexico is so big and confusing.
You really want to giveyourself, like, an extra day
just to find your way around it?
We don't do that.
Just when we're like, yeah,we'll be fine.

(12:51):
And then there was an argumentabout baggage, I think, I can't
remember.
No, we got to Mexico atthe airport and the flight
that took us from TV both way,the way we were staying
was like, so we got to MexicoCity, like.
And then we were running aroundtrying to find where we needed
to be to get the flightto Costa Rica, and we missed it.

(13:12):
Oh, wow.
This is a problem.
Yeah. Wait.
Hotel.
We booked a flight.
Now we've already given upour apartment, and we've
got everything Costa Ricaready, so I our flights,
and now I'm running lowon money.
So I need me money here from mylittle online business that
I've launched and which isnothing to do.
What do you say?

(13:34):
We booked a flight, went tothe airport the next morning,
and then there was an argumentabout bags.
I know for a fact I booked,hold luggage because I
had suitcases.
It wouldn't make sensefor me not to.
And the way we wanted to onI hadn't and was trying
to charge me like an extra $200or whatever it was.

(13:56):
And I was like, listen,I don't have any more money
to be spending on thingsI've already spent on.
And this argument went backand forth and then
paying my fine when I lookedat my phone.
And it is the Airbnb hostin Costa Rica telling me,
I want to charge you for yourmassive accommodation,
it's going to cost youan extra $2,000.

(14:18):
Oh, oh my goodness.
So I was like, okay.
And then at that pointthe flight had already gone
because men and women areall human.
So we missed the second flight.
I don't have anywhere to stayeven if I go on it.
So that's kind of likedivine timing, if there was any.
However, now I'm in an airportwith my children, I would have

(14:41):
to say no money.
Yes.
And so, I mean, again,the only thing that's coming to
my mind is just how scarythat could have been.
And for, for for many folks,I imagine that could have been
the make it or break it.
You either, like you said,go back or figure it out.

(15:06):
Okay.
And this is the this is what Iwas faced with because
it's like, okay, I can callmy mom and say it's all gone
tits up.
Yeah, I was home.
That wasn't an option for me.
I didn't come all of this way.
I'm going through all the thingsI did.
I made that decision to takethat leap of free myself
from what I was facing,to turn around and go back
because I missed the flight.

(15:27):
That wasn't an option.
So why did it went once KFC?
Because what else do you dowhen you're homeless and living
in Mexico airport with MexicoCity airport with your kids.
But go and have somethingto eat.
So I was like, we're goingto see, we're going to have
something to eat.
Like the kids were really cool.
Like there was no panicbecause mom was panicking.

(15:49):
Mom was like, we're going tofigure this out because
we are having the other options.
So that's how my phonereached out to my Facebook
community, who have beenfollowing my journey from since
before I left, knowing thatthis was happening
and they be okay everywhere,virtually and I talked to
a friend of mineand she went out in the post.
I said, is there anybodyin Mexico City who can rescue

(16:12):
my son? I can't,I'm within about ten minutes,
there was a lady in my inboxand I live in Mexico City.
I've been followingyour journey.
I know you and I knew herand she was like, I'm sending
you enable.
You can come and stay with mefor as long as you need.
Needed to.
Wow.
Gosh, the generosity of others.

(16:35):
That's a beautifulit was beautiful.
So I mean, I the kidswent inside the two bedroom
apartment in a huge towerblock in Mexico City, and we
stayed there for abouttwo weeks, and we cooked
because me and my, my eldestson cooks.
So we did the cooking atmy home.
And the lady and the lady soncooked with my eldest as well,

(16:57):
so that they were, you know,swapping, swapping cooking
stories and techniquesand all that.
That was really nice.
And then, things kind of worked.
We actually moved fromMexico City to San Cristobal,
which is on the borderto what's, what's mono,
which is why we ended upwalking in and.
Okay.
And it was all fine.
So that was like one of thebig things that we go over,

(17:18):
okay, where home is, we havenowhere to go.
What are we going to do?
It worked out everything as webelieved it would work out.
Yeah I did, yeah.
Was that difficult toto reach out to the
community to, to askfor that help?
I know that that's somethingthat I've heard from parents

(17:40):
is there's this.
Many, many fear.
I don't know if here'sthe right word, but hesitation
to reach out for for concern,you know, what is it
going to say about them?
There's almost this.
Well, if I reach out and I sayI need help and am I feeling
is that indicative of meas a parent, as a person?

(18:04):
Yeah.
At that time, no, it wasn't hardbecause I didn't have any
other options.
It wasn't somethingI could sort of, an arm out.
I was like, hey, stuff happens.
And I know that a lotof the people that will
follow me are also one.
So there's also peoplethat have done, you know, home
education at home and aroundthe world doing it.
And they would have had maybesimilar sort of, you know,

(18:25):
problems missing, right, stuffgoing wrong.
So that was fine.
But, you know, answer toyour question.
There was a time when I found itextremely difficult to reach out
for help.
Again, I didn't have any option.
So by the time we, you know,finished in Mexico, we spent
six weeks in Dominican Republic.
And then we came to Colombiaon on a call, which is where
I am now.

(18:45):
I was just like,I just need to go there.
And I went and I wentto Santa Marta, which is on the
Caribbean coast.
You house.
And once we moved into thishouse, I became really,
really sick.
I was sick the entire timeI left my house for two months.
I was in pain, I couldn't eat,I couldn't walk without

(19:08):
literally passing out.
Yeah.
Even the fan on my skinwas causing me pain.
I was so ill I couldn't work,so I couldn't even have
the laptop touching me.
I lost a lot of my clients.
I was doing bad this time,like they literally just
walked away.
They really went just like,screw you.

(19:30):
One of them even startedthreatening me with police
and stuff, and I'mI'm not sure how that's going
to work when I'm here and you'rein a different country,
but the stress of oneand the refund for something
she paid for, which I said,you know, I'll still do the
what I need sometimes to bewell, my I'm dying and I know
I didn't die, but I knewit was dying and I was being

(19:52):
seen by doctors.
And they will come aroundand put in IVs in my arm.
Given me all of these drugsand nothing was working.
So I eventually asked for asecond opinion.
And this lovely daughter cameout and she was like,
you need to be resourceful now.
Like you, I think I took my,hemoglobin levels like 2.4,
like really, really low.
Wow.

(20:14):
So I went off to the hospitaland long story short, I ended up
having lifesaving surgerybecause I was internally
bleeding.
I bought my my Colombianhealth insurance or anything,
and I'm like, I don't know,like, I just actually use
at this point.
So what's been happeningis my eldest daughter
has come with usto the hospital.
She's given all of my medicalinformation over to the medics

(20:38):
in perfect Spanish, so they knowexactly all about me.
She knows all that stuff anyway,because I believe that it's
important for yourchildren to know these important
things for when stuff like thishappens for it.
So she's done all of that.
She's flown home.
She looked after the smallestone.
She's been doing the shopping.
She's got my bank collection.
She's holding it all downbecause I taught her

(21:00):
how to do that.
All my kids have beenin the kitchen since
they were two, so theythey all know you all know
how to, you know, navigate yourshopping list.
They all know how to go and buythe things.
So she's got that.
She knows how to do the costof the house conferences.
Sister, I'm in hospitalfor ten days of having
a surgery, a blood transfusions,and then they present me

(21:21):
with the bill.
22 million Colombian medicines,which is about 4,000 pounds.
So I make about $6.
Oh.
I have no clients.
I haven't been able to worksince, you know, to look after

(21:44):
the kids and make sure they'reall right.
And I can't leave the hospitalbecause I'm being held
by security guards with gunsuntil I pay the bill.
This is an example of retail.
Yeah, because I'm not askingfor a roof over my head
or a little bit of support.
This time I'm askingfor four grand or something

(22:10):
that was offered us. Yeah, I'm.
Which from the Facebook people.
I got that money.
But that was a of wow, how so?
There was a couple questionsthat came up for me as you were
telling, this is how do younavigate?
Because it seems like for you,resilience is the word

(22:32):
that was coming up for me.
And so I'm so curious, like,how did you develop that?
Has that always been there?
Is there something thatyou learn?
And then the second question,because it sounds like you were
also trying to passthat resiliency down to
your children.
I hear you sayingthat, you know, it was important
to you to make sure that,you know, by age of two
that they were in the kitchenand they knew and had maybe some

(22:55):
skills, some life skillsto be able to persevere.
And so I'm so curious, like the,the start of that for you.
Where did that come from?
And I think I've always beenresilient.
I haven't had the easieststart in life.
It wasn't like awful,but it wasn't easy.

(23:16):
You know, that was likechildhood abuse, but not from
my parents or anythinglike that.
One of my that reallycame, like, my mom is awesome
and not from my family,from the step that's from me.
And I had lots of reallydysfunctional relationships,
as a teen.
And I think that reflects on my,you know, my stepdad,
he was a drunk.

(23:37):
And then you end up attractingthose sorts of people
into your life.
And, you know, this was thecycle kind of continues
because it's almost like you'redetracting in your
personal brand even thoughyou're not, you know, doing that
on a conscious level.
That's your subconscious.
So it's not it's not my fault.
It's not your fault.
If you're listening to meand thinking, hey, I can ask
for any of this stuff.
No you didn't, but on asubconscious, on

(24:00):
the subconscious level,that's what we bring in.
So I've learned a lotof resilience throughout
the years.
I have to be super resilientthroughout my marriage
because that wasincredibly hard.
So I think that's whereit's come from.
It's kind of just instilledin me to be very resilient
because of my lifeexperiences up until now.
And as, why do my childrenhave such resilience?

(24:21):
Like, how did that come to bepassed on in such a way?
Why in the kitchenspecifically is, it's a really
funny story actually startedin the baking.
Okay. So tell me more.
All started with white beanswhen I was at university
the first time when I was 18,I rocked up with pots, pans and

(24:43):
and Jamaican spices.
Okay, everyone else, what's upwith my scores and my laptops
and stuff that I my familycouldn't afford?
So I was thinking,oh well, maybe, I got worse off
than everybody else.
But what happened is one dayI went into the communal kitchen
and I saw my flatmate Chris,and he was holding this tin

(25:04):
of baked beans, and he was,like, profusely sweating,
hyperventilating and having aproper meltdown.
I was like, yeah, you're right.
And he was like, I don't knowwhat to do with these.
And I said, what do you mean?
He goes, well, there'smy cooking instructions on
the tin, and I don't knowwhat to do, so to be able
to eat them.

(25:24):
And I thought, oh God,this can't be right.
And so I coached himfor heating up the baked beans,
okay.
And that's when I decidedmy children will be like this
is kind of what happened,because I thought, that's just
I couldn't understand howan 18 year old could be in this

(25:45):
position, what I couldn'tfeed them.
So something so basic.
I thought I couldn't necessarilycook, but I grew up around
lots of cooks.
I grew up around great food.
So I just went off intothe world and started recreating
Way Home.
And when I got stuck, I thinkmy grandma, I think
my mom was like, hey, I'mtrying to make your chicken
wings.

(26:06):
Tell me what you did.
Tell me what you put on them.
I'm like, yeah.
And then the priest who hasn'tgot a clue about what to do
but food, he could.
He called him, buthe didn't know how long to
heat them off for.
And he was, like, cooking themon the stove.
Like they might jump upand bite them at any moment.
I decided my kids kind ofwill be like this.

(26:28):
This isn't this ain't going tobe much.
And, that's that's how I saw it.
So when I ended up having kidsonly two years later, my eldest
was born.
As soon as she turned two,I was like, you're out
in the kitchen.
You ain't going to be in Greece.
It's not happening.
And that's that's howit started.
And we cooked every day,just little things.

(26:50):
And I just be in the kitchento do whatever's appropriate.
And we just winged it.
And almost 17 years later,she'd just been invited to cook
in the middle of the kitchen.
Really?
Oh my goodness.
That's that's such an honorand such a it sounds like
a testament to some of thathard work.

(27:14):
Yes, absolutely.
Very, very, very proud.
Yeah.
Just amazing.
Absolutely amazing. And,there was also work experience
that happened in a cafein Mexico as well, where,
menus were being planned,produce was being sourced
and bought, and then thesewere being made into meals

(27:35):
for the, the people thatcame to the cafe and people,
because my oldest was thereand really I was like,
the food is amazing.
We're coming back to that.
So yeah, that's how it startedwith a white bean.
And I think he ended upcreating some of the most
resilient children I know.

(27:56):
Just very, very thankfulfor them and able to navigate
situations where your mom'spractically dying in a
foreign country.
And you can hold itall together.
And even the smallest onewasn't fazed.
That was my goal.
And and crying and carrying onit was just, okay,
I'm just gonna be looked afterby somebody else and wow,

(28:17):
do you see?
Are there other examples areother ways that you have seen
just that, that ideathat I want to get you
in the kitchen,I want to empower you with
skills, life skills, to be ableto go into the world and be
successful and be thriving.
Have you seen other very corememories that come up for you,

(28:40):
where you saw that in actionand saw kind of the the payoff,
if you will?
From my own personal experience,I know not that I can think of
because I wasn't taught tocook myself and
I have these things.
But I got to see if.

(29:02):
So, I can't think of any of mypersonal experience where
children being in the kitchenhas really paid off.
I can see when childrennot being in the kitchen
have caused problems and butthe other way around.
No, but it is what I dowhen I have my people in my
membership.
Men and women, they areall invited to be the natural

(29:25):
general entrepreneurs.
And I'm like, hey,bring your kids.
It's a big thing for me.
Bring them.
So we all jump on a zoom like weall know.
Yeah, everyone be good.
And I'm just telling the kidswhat they can be with parents,
what they can get their kids to,and we all do it together.
But when I've seen somethingin action, not necessarily
because they're so small, well,I have seen children who come

(29:47):
and do this, who end upeating stuff that they
parents that they would never ina million years.
But when they come and cookwith me, they really.
Why is that, do you think.
Because I know I had I workedwith enough parents that that's,
you know, a common theme like,oh, my children are so picky,
I can't get themto eat anything.

(30:08):
And there's almost this.
I don't know what to dowhen they feel lost, which
makes sense.
And so I'm so curious,you know, how how have you
found that?
What are maybe some, some tipsor tricks that you've
learned along the way?
I think my biggest oneis obviously I think it
all starts when you're pregnant.

(30:29):
Even before that, you need to bein a really diverse, vital stage
because that is going to bethe child's first taste of food.
They get everything thatyou know that goes in after the
umbilical cord.
So if there's lots of flavorsand spices and all the things
going in there, I think thatsets them up for a good start.
Obviously you might be like,okay, well, I'm
the children here now that'snot going to help me

(30:50):
at this time if your kidsalready.
And again, it's the same forbreastfeeding.
Eat a white diet or foodand then you'll be close enough
to the milk that ifyour kids are already here and
they're already and they'reyoung, get them in the kitchen.
Now make sure thatyou're modeling, eating lots of
different foods.
This, you know, solids, allthe different types of meats

(31:12):
and proteins and all the thingsso they can see that you're
eating it.
That already is conditioningthem to know that this is normal
and these things that we eat,even if they don't like it
to be in it, then get them kidsin the kitchen as many
as possible, 18 monthsor two years, I think
is the best time to startbecause kids are naturally
curious on me.
It was like, yeah.

(31:35):
But then parents like oh soyou're in the way you make them
I think.
No no no no no no no.
This is the perfect time to takethat curiosity and turn it
into something that's goingto be amazing when they grow up,
because you get home whenthey grow up.
Because I'm not so curiousanymore and they're just bored
all the time.
Then they go all theseactually, you know, whatever.
But if you catch them young,you can really mold curiosity

(31:58):
into something that becomesa passion and something
that becomes normal.
You want to normalize cookingand cleaning and doing things
because they don'thave to go out and do it
one day.
I make them.
So that does not meanyou have to have your two
year old cooking a Christmasturkey.
No, but you give thema little tart and then as
they grow up, you continueto, you know, increase

(32:21):
the things that they do.
For those of you who've gotteenagers and you're like,
you know, my kidshate everything, blah, blah,
blah, it is a little bitmore difficult with teenagers
now.
And oh yeah, they're a bit morein my ways.
But again, my attitude is,do you want to eat dinner?
Yes.
You better come in the kitchen.
I'll cook them.

(32:41):
You know, it doesn't matter.
There is a process.
Yeah.
Process like free to getfrom place and you will
be involved.
Otherwise I don't know.
See me and children can.
You can get them to choose.
What do they want to eat.
What do they like to eat?
What do they want toexperiment with?
Take the things that you knowthat come in boxes, pizzas,

(33:03):
fish fingers, chicken livers,burgers, all those things
make them a home.
Home.
And then you start to try stuffand pick stuff.
And then I'm going to eatthe ingredients even before
you finish cooking it.
That is a problem in my house.
So we're going to have dinner.
You want to eat all theingredients?

(33:24):
And tricks.
That's why I learned.
And that'll everything.
And I love, like you said, thatyou're also building in,
this idea of you get to choose.
So.
Okay, maybe we need a veggie.
Let's what veggie soundsmost enjoyable.
So which I think is such agreat idea for children

(33:46):
because so many times,especially as they're
developmentally, you know,trying to figure out their place
in the world, trying to findtheir voice.
I think it makes a lot of sense.
And in fact, there's anexcitement there to getting
to choose what whatwe're eating.
Yeah.
And we can still drawsome limits.
I saying we need vegetables.

(34:08):
You know, the vegetablesare important for your body.
And here's the reasons whythey are we.
It doesn't have to be the samevegetable every time.
Or we can get creative withmaybe how we cook it or how,
you know, what we includeit with.
Is, am my hearingthat correctly?
Well, I take them to the shop,take them to the market,

(34:28):
get them to pick things upand smell them and choose what
they want to buy.
Yeah, that's whatit's all about.
That's what I do.
My kids give them the shoppinglist, your vegetables,
your own dairy.
You want me?
And then go choose the bestpossible looking sweetcorn
and the sexiest chicken breast.
Thank you to.

(34:49):
I know we'll go pick it up.
It really gets to be fun.
And, yeah, it's a bit messy,but most things can be cleaned
up.
Next, you just read about what'sgoing on and what's expected
and be cool with a littlebit of mess.
Children are actuallyfar more capable in the kitchen
than I think most peoplegive them credit for.
My four year old just had an eggthe other day, one hand

(35:10):
and no shell.
She just went like a pro.
She never cracked an eggand I was like, I am really
impressed. So.
But yeah, you just just letthem get involved.
And yes, I know some parentsare like, yeah, well, I cook my
family of six, six differentmeals every night.

(35:30):
We don't get them like that.
We are not cooking sixdifferent meals to please
everyone.
That just doesn't happenin my house.
This is the food.
You can choose what you wantto eat off right?
But you ain't getting aseparate meal.
That is not how I want my.
I don't need that.
And if you're old enough,you got things I don't
want to eat.
What? Mommy?

(35:50):
And so, you know, whatever.
Get in the kitchen andcook yourself some food.
You old enough to be ableto do that?
If you want.
Well, you want.
This is the food you get in theguide you through how to cook
and teach you how to make whatyou want to eat.
Otherwise this is the food.
You kind of come to me and alsoseparate dish because I'm
not doing it today, next weekor not ever.

(36:13):
Yeah, that's and it sounds likeif I'm hearing you correctly,
part of the reason for thatis it's also drawing a boundary
to protect your own peace,and not like you should be
able to, bend over backwardsto offer, you know,
five different meals forjust dinner because I

(36:33):
imagine I'm just imagininghaving to do that for every
single meal.
That sounds exhausting.
I mean, he's, you know, we'vecome for the rest of the
conference resourceful workand do all the things.
Do.
We do not have time to makefive different meals.
We want to make 25 differentmeals at night.
We should.
We have to.

(36:54):
Yeah, you can, you can barely.
Enough.
This is an easy thing to not bea problem.
And there's usually somethingon the plate that everyone's
going to eat.
And if you give everyone choicesabout, like you said,
the vegetable that is thatyou can pretty much come up
with a meal that everyonewill eat.
If you have them kids inthe kitchen cooking stuff
with Be, they will beginto naturally explore stuff.

(37:14):
They will happily goto the market and pick up
whatever.
Because this looks pretty.
This is vibrant.
I like the color yellow.
Okay, let's see whatthe color yellow tastes like.
Rice.
It really does get to bethat simple and you end up with
you end up sendingreally capable children out into
the world, don't you?
Yeah. Confident, you know,that they're going to go out

(37:36):
and they're going to be okay.
And I think it's hard to seethat right in the moment
to see that long game.
Because I feel like parenthoodis a long game.
You don't you don't alwaysget the the instant
gratification or thatthe parent the your children
come home.
I can't I don't think I couldeven count if at all.

(37:58):
You know, the childrencoming home and saying like,
wow, I'm so thankfulthat you made us learn how to
cook baked beans, you know,because it allowed me to do
all these things.
Like, I don't know that we getthat kind of feedback in
real time from them.
And so it does.
It makes it, I think,really difficult to just

(38:18):
have confidence and to tostick to your instincts and to
to lead with that and, andkind of trust that it will
work out.
And it does.
It absolutely does.
And it's fun.
Kids love kitchens.
I love doing stuff that'sdangerous, like learning

(38:38):
to chop things, putting thingsin the pan while it's sizzling,
turning on the gas like it'sthe perfect way to draw
people in.
And then you just haveconversations, doesn't
necessarily have to beabout the food.
You just end up talkingto each other.
Food and cooking is justso connective, and it just
is a perfect environmentfor children and it will
pay off.
Just trust it will pay off.

(38:59):
Because when when you'retired is busy doing your work
and you know you need tostart dinner and you can
send your four year old or hotand the old, old
into the kitchen and say, hey,can you just go and start
preparing those carrots?
Can you just go and get thething out on the counter?
Can you go make the salad?
Do you think that you couldthe the chicken because that

(39:20):
won't make it in the,in the flour and the egg
in the bread.
I just put them on the sidethat's helping you, that's
helping you to joy and peace,to give yourself some more
support in the house.
And it's giving themsomething to go on you
that they know how to do.
They like to do, and they've gotno problem doing it
when I'm busy.
I know like a few months agoI needed to start dinner

(39:42):
my full year.
My mom put me throughkitchen and cook and I'm like,
I just need to finishthis post in.
And I said, you know what?
Why don't you go and peelthe carrots?
No, I didn't send my four yearold into the kitchen
with a knife.
She's a peeler.
So.
So she got the carrots out.
She went to the kitchenand she starts peeling
the carrots.
I know that she's okayto do that, but she knows what

(40:04):
she's doing.
She's done it enough.
And then when I got tothe kitchen, she's already
done that for me.
Yes.
Well, thank.
The teamwork.
And like you said they didit naturally.
I mean this is the whole reasonfor the show and how it's
developed is like you said it'sthe food brings people together

(40:24):
and just conversationsand connection.
And I think that's so importantbecause I can't tell you
the number of parentsthat I feel, especially
as they grow up and becometeenagers, that they feel
disconnected from their childrenand they just want to
to talk to them.
And so I think, like you said,if we're building in
that culture that we come inthe kitchen and yeah, we're

(40:46):
doing food, but we're alsohaving a conversation and it's
just flowing that it's a greatopportunity to actually get
that connection that I think somany of us parents are just
so, so fearful is goingto go away.
Yeah.
And it's nobody's on the top.
But at that time you mightbe looking for a recipe,
but you ain't doing nothingelse. Exactly.

(41:09):
You have a way to fitquality time in when you
feel like you don't haveany time where it's
not happening every singleday, you're going to eat,
why not get your kidsin the kitchen with you,
at least for one of those meals?
And then at that point, everysingle day, without fail
doesn't mean to have to be therefrom beginning to end.
Let them come and go.

(41:30):
As I see.
Well, once you've got themdoing that, concentrating
on that, but then not disappearinto that, but they want
to do more, they're going towant to learn more and you've
got that time with them.
That is your time.
And you can fit in everysingle day.
And it's effortlessbecause you're going to eat
anyway.
So just keep them in.
Yeah.

(41:50):
And I imagine the confidenceafterwards when they've
completed the meal and then theyget to taste how delicious
and that they, you know,were a part of that.
Have you experienced thatis that the case for you?
I have, so we will finishmaking a meal and then
she wants, she might evenwant to plate it.
And this is somethingyou can get.

(42:11):
You can see that you've gotall the things ready
and it's like, okay, so whatwould you like to eat?
Okay, I'm going to havesome falafels.
My daughter.
Yeah.
So we make falafels together.
We're going to havethree falafels only put
on the plate.
We going to eat.
Yeah okay I'm going to havesome of them sweet pickles.
I'm going to have some lettuceand I'm going to have a bit
of beetroot.
And she goes and she sits downand she's like yeah, I'm

(42:32):
looking forward to try thisand something like that.
Oh man, this is so good.
We have the best cookies andshe's just called us cookies.
And we have no, no, no we'recookies.
That's fine.
We'll keep that.
What are you doing?
They are keen to go and eatthe food, and they feel good
about it.
You know, when my partnercomes in, she's like, yeah,

(42:53):
we might have some more.
She takes someone, just puts itin his mouth.
So because she's proudof where they taste my food.
Yeah I love that.
And I think it is such likeyou said, a natural way that we
can build in some of theselifelong skills of confidence,

(43:16):
of being proud of your workand making space to be proud
of your own work.
Well, also, like you said,trying new things, getting
creative.
I think so many times,unfortunately, just our society
in general, we kind ofsquash some of the creativity,
in children and go, no, no, no,you know, pay attention.

(43:37):
You need to this is whatyou're actually supposed to
be doing.
And like you saidin the kitchen, we can just get
so creative.
And sometimes they mightput together, a mixture that you
would have never thought of,that maybe in your mind
you think, oh, that doesn'tsound good.
But then they try it and itactually works.
And I feel like that's probablyhow we've gotten so many

(43:59):
different varieties of meals.
And, you know, five, tendifferent ways that you could
make a burger.
I'm just trying trying it out.
Really?
Yes.
And the kitchen is the perfectplace to teach so many skills.
And this is somethingI really learn.
You know, being a home educator.
Well, Sarah, is that there ismaths in the kitchen.

(44:21):
There is English or whateverlanguage that you speak in
the kitchen because youare reading recipes.
You are writing lists, you aremeasuring things.
I'm not being measurablewhen it comes to making you
a measure.
You know, you learn to trustyour intuition.
That's a huge one.
That is that's not somethingis there, anyway.
But when you're cooking, it'svery intuitive.

(44:42):
You know what to add.
You know when to stop.
And you you really get to leaninto that.
You get to learn chemistryand science.
Melting things, things,thawing things and all the rest
of it, mixing things together.
And then you've gotthe creativity, you've got
the art, whether it's, you know,part of how you craft
things, a plate and thingsyou learn butchery.

(45:03):
There's so many different skillsyou learn simply by being
in the kitchen.
You learn housekeeping.
So it's not just about thecooking.
Like you wash out.
Yeah, you learn all that.
So there is there is so muchto learn just by being in
the kitchen.
Never really knowuntil you start to really
think about it or start toreally like, look a bit deeper.

(45:23):
It's not just cooking.
There's a whole in cookingdinner.
Yeah, that's such a great point.
So now is this and some of yourexperiences, what led you into
the business that youfelt today, or was there
something else that was maybethe catalyst for the
current journey and paththat you're on professionally?

(45:46):
And what led me intothis business?
Oh my gosh.
So what led me intothis is actually my passion
to cook.
Yeah, because I'mdoing it anyway.
All the stuff that I'mtalking with you about now,
I've been doing it behindthe scenes.
I've been living itevery single day
and embodying it for over18 years now, and I never did
anything with it other thanthis is what I do with my kids.

(46:07):
Yeah.
And that's that's the way is.
And I was doing, like I saidbefore, the, the
technical stuff.
And I was like, oh, this isas I'm good at this, I really
want to break into this.
And everyone looks at melike always mad.
No, no, you cannot possibly dovery technical stuff
and cooking.

(46:29):
And I was like, okay, watch me.
So so that's what led to this.
And Tech and Taste was bornbecause, well, yes.
And we optimize the internalsystems that fuel the
entrepreneurial brain,the machine that does the work.
And no one sharpenercan have one without the other

(46:50):
and tell me that everythingis good because it's not,
you know. Yeah.
It's just interestingticking over and to take away
all that overwhelm and all thatstress, and you can't come
all the ideas and do all thethings and all this stuff
and go out and do what you dobest.
If you were eating garbage.
Yeah.
You're looking at the twothings that.

(47:13):
So that's what brought meto tech and taste.
And then the flavor room isonly three weeks old.
Oh, wow.
Yeah.
Reading you and my role in theFlavor Room as co-founder
this time this, I'll tell youa bit of a backstory, my friend
I've been friends withfor a long time.

(47:33):
Brilliant entrepreneurSutton McRaney.
She is a leadership coach, andshe came to me three weeks ago
and said, hey, I've gotthis idea marinating in my brain
for the last three years.
Anyone who's going to wantto do this with me,
when I read it, I was like, me?
You know, I need to look myself.
I'm. I'm here.

(47:53):
So, that's how I got started.
Within 24 hours of thatconversation, we had the whole
concept, we had the sales page,and we sold out all founding
members thoughtsto this room 24.
Wow.
Yeah.
And it's just grown from there.
Today we're actually celebratinghaving our first collaborative
partnership that's just beenagreed this morning.

(48:15):
So but my, role inthe Flavor Room is the master
connector because I love talkingto people and connecting people
and referring peopleand reading it.
And the nurture and the support,that's kind of my role.
And I do the backend systemsbecause that's what I was doing,
and I was what, in the roomas well.

(48:35):
So I will be supportingentrepreneurs to up their
cooking game, get back intothe cooking game.
And when we go outto start working with younger
people to make surethat they have those skills
in the final ready.
So yeah, that's how that it allties together quite beautifully.
That is so beautiful.
So okay, one lastpiece of advice I'm going to ask

(48:56):
from you for for parentsthat are listening,
who maybe they didn'tget exposed to all of those
wonderful, lovely, versatilepalette flavors.
And so they're maybea little bit scared themselves
to go out and to trysomething new.
Is there anything that you,have told me clients that you've

(49:16):
worked with or anything that youwould tell parents, like,
how can they go into that spaceas well, being open and being
willing to try these new thingswhen that's maybe not something
that was ever modeledfor them either.
Pinterest.
Just because I could see itobviously as like the stuff
on there.

(49:37):
But I love pictures of foodand I believe we eat
with our eyes.
So if you go into Pinterestand or you can start with
whatever you like, if there's aparticular ingredient you like.
I eat chicken just writing,you know, dinners with chicken
breast, dinners with chicken,chicken dinners and start
looking.
And when you see somethingthat makes you go, oh my gosh,

(49:59):
I need that in my belly, give methe recipe book by the staff,
cook it. Yeah.
And if you don't have stuff,that's fine.
Get creative, but don't buythe stuff I'm cooking.
And once you cooked itonce, you can then start to,
you know, I didn't reallylike that.
Or I would have preferred ita bit spicy.
Spicy, whatever that was.
You can start to adapt it,but just be free and look at

(50:21):
stuff.
All those different restaurantsfrom all around the world,
which is what I love to do.
So we have all differentrestaurants here in Bogota,
and we just I take my partnerto different restaurants.
Yeah, he's he's never leftthe country.
And until me, he doesn'thave much experience with food.
It's all just Colombian food.

(50:42):
Local food.
Which is fine.
But I was like, I'm I forsome new stuff.
And I introduced them tofood from all over the world.
Just what I love to cook.
And he also loves to eat it now.
And he's like, oh my gosh,I've never tried this stuff.
It's amazing.
And so in every specialoccasion, we go to a restaurant
from somewhere elseso he can try a different

(51:03):
cuisine and I get to just eatbecause that's what I
love to be.
So that's another optionif that's open to you
as a parent to your kids.
Otherwise, Pinterestget you kids on there as well
in the community and startpicking things that
just make your belly buttonand then go cook them.
That's the best wayto start trying.
Feel inspired to, you know,to make the thing first

(51:26):
instead of going, oh, go, goand try Chinese food.
Now find somethingthat makes you go, yeah,
that looks really good.
I want to try it.
I love that idea.
So hot tip folks.
Go ahead, go into Pinterest,find something, as you
mentioned, that makes yougo, oh, I want that looks.
Let's give it a try.
Okay.
So final question for you.

(51:48):
I always like to ask my guestsif you had access to a Delorean.
Back to the future.
I'm a big fan of the future fan,and you could go back in time
and offer yourselfsomething not to
change the past, but maybeoffer yourself some words.
Offer yourself even just a hug.
What time would you go back toand what would you offer you?

(52:10):
Place?
Wow, I, I think wow, ohmy gosh, there's so many things
coming to my brain all at once.
I'm like, wow, which onewould you pick?
I think I would probably go backto 16 year old me.

(52:35):
And give myself a huge hugand say it is okay to say no,
you don't have to dothis behavior.
Yeah.
Anyone ever.
And that would have changedthe trajectory of my life.
However, I'm grateful for everysingle experience I've been

(52:59):
through, no matter howpainful it is, because I would
not be sitting heretalking to you about
any of this stuff if it hadn'thave happened.
And I'm so freaking happyabout where I am now, where
things are going.
I wouldn't change a damn thing.
Yeah.
And gosh.
Oh, that's.
So I'm just like you said thatthat we can't say no
and then it's okay to say no.

(53:21):
I think it's such a powerful,it's two letters, but it's
so powerful when we canfind that and we can trust
that instincts going back to youand then see you in the day
trusting yourself, to be ableto kind of say no.
And so that's so beautiful.
And I so appreciate yousharing that and sharing

(53:41):
your story with us todayand this recipe that I'm excited
to put in the airfryeras soon as we get done here.
Oh, so before I let you go,I love pouring into people.
I think we don't, as a societydo enough of cheerleading of
other folks.
So this is our shamelessplug section, and I want you

(54:01):
to just plug away all of thewonderful things that
you're doing.
How can people connect with you?
What's coming up for you?
And tell us about the businessside and things that you have to
offer today.
Okay.
Well, you can find meon Facebook.
I think my my flashes.
I am nice followers.
So that's where you can find meFacebook at slash.

(54:23):
Fine police violence.
You can find me on Instagram,Instagram slash contests.
And you can also find meon LinkedIn.
But my link to the will be drybecause I'm only just started.
But again, it's LinkedInslash tech and taste.
And you can alsostart looking at
the flavor room.
We have socials.
But again, at thispresent moment, at the time

(54:45):
of recording, they aren't empty.
But you can find us on TickTock, The Flavor Room
and, Instagram the Flavor roomand you can come and visit
the Flavor Room website.
So I've just finisheddesigning the landing page.
We got the flavor.biz,and that's where you can find
a bit more going on thereright now in terms of business,

(55:07):
as I said, I help entrepreneursfuel the machine.
The it's an internal systemto recruit education and the
external systems by optimizingyour business systems.
I have the taste membership,which is just about to be
completely overhauled.
But that's where you cancome and cook with me.
Bring yourself.
If you have children,bring them to, we just

(55:28):
cook together twice a month.
You have all of the meal plansand all those things in there
as well.
So all the good stuffthere is my thinking involved.
You take the meal plans,you take the shopping, you
go to the shop, you come home,you open the recipe,
you cook bam.
And there's all the replaysin there as well.
So if you're not sure whatyou're doing, you can watch me
doing it all life.
And so that's open atthe moment.

(55:49):
And there's not really much elsehappening at the minute because
lots of stuff shifted.
So the best thing to dois just come and connect with me
on the socials and, justfollow me because there's
so much exciting news coming,especially towards the
end of the year withthe flavor room we are creating
a report.
It's a white paper.
It's going to be super exciting.

(56:11):
And it's it's talking aboutdiversity.
And people of color withinthe online space.
And that entrepreneurshipis very, very, very disruptive.
So if you're into thingsthat make people go, oh, that's
polarizing, you want to keepyour eyes on this.
So wonderful, I love that.
And as, as always,we will put all of those links
in the show notes.

(56:31):
If you want to connect,with leads, you can go down
and drop down thereand get all of that information
that she's on, so you don'thave to quick scribble it down.
It will be there for youto read as well.
So thank you so much for beingwilling to chat with me today.
I so appreciated ourconversation.
And I appreciate your time.
So thank you very muchfor joining us today.

(56:53):
Thank you for inviting me.
It's been an absolute pleasure.
I cannot wait tosee that burger.
And I want a full report on whatit tasted like.
But yeah, thank you, thank you,thank you so much.
I'm very grateful. Yes.
Thank you so much.
And thank you everyone fortuning in.
We will see you next time.
If you or anyone that you knowis struggling with any of
the topics that we discussed intoday's episode, make sure

(57:16):
to check out our show notesfor support and resources.
If you can't get help.
Thanks again for joining uson today's episode of The
Real Family Eat.
If you're a parent readyto share your real life
parenting story, make sure toreach out to us and our website
found in the show notes.
And that goes for today's recipesocial media's support

(57:39):
and resources.
All of that can be foundin our show notes,
so make sure to check them outand make sure to follow, like,
share, subscribe, and stayup to date on all things
the real family eats.
I hope you'll join us next timefor more food for thought
and thoughtful food.
Enjoy your eats!