January 16, 2024 • 16 mins
How is it already mid-January?? So yeah, time flies. But we are our own pilots according to Michael Altshuler: "The bad news is time flies. The good news is you’re the pilot." Kat is piloting and navigating her wedding big time right now and Amy doesn't have a Hinge update for us....but there's still time for her to find a Hinge date for Kat's wedding. Something Amy is currently trying to pilot: Chocolate Chip Cookies!!!
Amy bought a cookbook that is all chocolate chip cookie recipes. It's called The Chocolate Chip Cookie Book - it's by Katie Jacobs and it's genius. There's recipes for classic chocolate chip cookies and more unique ones but also recipes for stuff like chocolate chip cheesecake and a cookie dough milkshake. There's tips and tricks shared as well. Could be a great birthday present for someone this year...someone in your life that loves cookies.
Speaking of cooking, do you use plastic or wood cutting boards? Amy & Kat also talk about why we shouldn't be using plastic cutting boards!
HOSTS:
Amy Brown // RadioAmy.com // @RadioAmy
Kat Defatta // @Kat.Defatta // @YouNeedTherapyPodcast // YouNeedTherapyPodcast.com
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:04):
Happy Tuesday. Welcome to the Fifth Thing. I'm Amy and
I'm Kat And today's quote is from some guy named
Michael Alschuler. I saw someone post it and said, the
bad news is time flies.
Speaker 2 (00:16):
The good news is you're the pilot.
Speaker 1 (00:19):
Ooh, and I thought that would be that was a
fitting quote for now, because it's like, how is it
already mid January?
Speaker 3 (00:25):
Are you the pilot of time?
Speaker 1 (00:27):
You're the pilot of your life and your how you
manage the time, got it? But you're the one navigating
your days, got it? So yeah, time flies, But we
are our own pilots. And today we're halfway through the month,
and your wedding is halfway through February.
Speaker 4 (00:41):
So it's like thirty days away, which is crazy, so weird,
and I don't like it. I mean, I want to
get married, but I want to keep waiting for my wedding.
Speaker 3 (00:50):
Well, we've talked about this a lot.
Speaker 1 (00:52):
Yeah, because you fear that once comes, you've been looking
forward to it, then what are you going to look
forward to the rest of the year.
Speaker 3 (00:59):
The rest of my life?
Speaker 1 (01:00):
Oh my gosh, I feel like there'll be other things
that come about, I.
Speaker 4 (01:05):
Know, I just yeah, it'll I'm excited. I sound excited, don't.
Speaker 2 (01:09):
I mean, you can plan my wedding.
Speaker 3 (01:12):
I would love to another hinge wedding.
Speaker 1 (01:15):
Should we put money on whether or not I'm going
to bring a Hinge date to your Hinge wedding?
Speaker 4 (01:19):
Are you betting? Or am I betting? I don't know,
because that's not fair. You're in charge of it, so
if we bet, you could be like, I'm gonna win
this bet and just not do it.
Speaker 1 (01:26):
Oh, I'm gonna pilot my way to finding someone to
bring to your wedding and it not be awkward. I
can't create that. I mean, I guess I could, but
that sounds pretty miserable. It would have to organically work out,
so I'm just saying, what are the odds?
Speaker 4 (01:38):
Oh?
Speaker 1 (01:38):
Yeah, that something organically works out.
Speaker 4 (01:41):
I think it could because I I think I told
you this. I met a guy a month before my
sister's wedding, and I think I met him halfway through December.
Her wedding was the fifth of January and about him,
and then I ended up dating him for like five
months and what and then he dumped me.
Speaker 3 (02:02):
Oh gosh, sorry for the best.
Speaker 4 (02:05):
But it was great because I found a wedding in
the nick of I mean I found a wedding date
in the nick of time.
Speaker 3 (02:10):
It was really fun day.
Speaker 2 (02:11):
And he ended up being a fun date because it was.
Speaker 3 (02:14):
Fun to have a date. I would not say that
he was a fun date.
Speaker 4 (02:17):
He did not dance the entire time, and I was
like the middle of the dance for like sweating, had
to like take a water break, like having the top
of my life, and he was just like standing there awkwardly.
He is literally the opposite of Patrick. He was not
a fun I would never describe him as fun. He
was not a fun date. It was fun to have
him there, though, so I wouldn't take it back.
Speaker 1 (02:38):
Well, you know something else I'm trying to currently pilot
beside Hinge. I'm piloting chocolate chip cookies, navigating the baking world.
I bought a cookbook that is all about chocolate chip
cookie recipes. Like it's pages and pages and pages of
chocolate chip cookie type stuff.
Speaker 2 (02:58):
It's called the Chocolate Chip cook Book.
Speaker 1 (03:02):
In a Nashville cookbook author wrote it, her name's Katie Jacobs.
Speaker 4 (03:07):
Are all her recipes or she took a bunch of
other people's recipes.
Speaker 2 (03:12):
Yeah, I have no idea.
Speaker 1 (03:12):
I mean, I think she creates her own I know
she does like photography and styling, and has put out
I think a different book or cookbook before this one.
So yeah, I think that when you put out a cookook,
don't you have to put out your own recipes. But
there's lots of things in there. It's not just chocolate
chips like the classic recipes. There's like a you know,
chocolate chip cheesecake or cookie dough milkshake. There's other fun
(03:34):
stuff in there that have to do with cookie dough
and chocolate chips. And there's like tips and tricks in
there as well, like if you, you know, use one
egg versus two, or room temperature versus this, or if
you brown butter? Have you ever browned butter before me?
Neither until now? Well, go ahead and answer it.
Speaker 3 (03:52):
No, okay, you just assume you're like, I know you
haven't done it, but.
Speaker 1 (03:57):
That gives cookies this very like written caramel type flavor caramel, caramel, tomato,
cardo caramel, caramel, caramel, caramel.
Speaker 2 (04:07):
I know, but I really wanted to say caramel. I
don't know what.
Speaker 1 (04:10):
I corrected it in my head right away, but I
think they're both okay, Like almond and almond almond.
Speaker 5 (04:16):
Okay, wait, how do you say Las Vegas Las Vegas?
My friends say I or Nevada, Nevada or Nevada, Nevada
or Nevada. I say Nevada, Nevada. It's Nevada.
Speaker 3 (04:30):
Okay, carry on with the brown butter. But how do
you say it Vegas? My friend said, I say Vegas wrong.
I don't even know how I say it Anythingore Vegas.
Speaker 5 (04:43):
Vegas, Vegas. Like the Vegas nerve that's the Vegas nerve.
That's why I think I say it this way. Vegas
nerve v a g u s Vegas Vegas.
Speaker 1 (04:53):
Is Las Vegas, Vegas. So when you were in Vegas
a few weeks ago, where you were like, I would
that going to be in Vegas? It makes me think
of those shoes, the Vega or like Vega. Like it's like,
isn't that a cheese or something like a like a
(05:16):
vegan cheese.
Speaker 3 (05:17):
No, I don't know Vegas.
Speaker 2 (05:21):
Or something.
Speaker 5 (05:22):
Okay, I say it how it's spelled anyway. Anyway, Cookies,
brown butter, brown the butter.
Speaker 1 (05:28):
It's like you can do one stick like normal room temperature,
but then take the other stick and brown it which
is you just salted it in a pan until it
melts and then it turns brown and crystallizes a little bit.
It's really fascinating stuff. But you could order this book.
It's it's on Amazon. I really think it could be
a good birthday gift for someone this year if they
(05:49):
love to bake or they love cookies, because it's just
you know, it's really cool that there's a whole book
dedicated to chocolate chip cookies. So anyway, I made so
many batches of cookies lately, like I mean, some have
been good and some have been horrible, and they only
turned out horrible because of my doing, you know, because
there's so much to learn and you have to follow
instructions like to a tea, you.
Speaker 2 (06:11):
Know, and so it's kind of like hard.
Speaker 1 (06:13):
Yeah, Or I would decide, well, I'm in a substitute,
like a gluten free cup for cup, because one of
my friends was coming over and she's gluten free, and
I bought the cup for cup and it says cup for.
Speaker 2 (06:24):
Cup for flour.
Speaker 3 (06:26):
Well it's not right.
Speaker 1 (06:27):
It is cut for cup, but they're gonna bake totally differently.
And I was trying to achieve something else and then
I was trying to figure out what I did wrong.
And then one of my friends was like, well, probably
because you use you didn't use just baking flour.
Speaker 2 (06:39):
You use this cup for cup. And I said, well
it says a cup for cup, so what are you
supposed to do? Well, you can do that.
Speaker 1 (06:44):
It's just gonna be gluten free, but it's not gonna
be the same texture, consistency, whatever you're like. I really
wanted them to like flatten out, and so sometimes I
was doing baking soda, no baking soda, baking powder, no
baking powder. I mean, I don't know. There's just a
lot to learn, and I'm navigating it.
Speaker 2 (06:58):
It's fun. I'm time is.
Speaker 1 (07:00):
Flying, but I am my own pilot and I'm spending
a lot of time with my mixer.
Speaker 3 (07:06):
Made a really good batch.
Speaker 1 (07:08):
Yes, okay, I've made a really really really good batch.
And you know what pro tip this is not in
the cookie cookbook. If you like salty things and you
like peanut butter, you know they make those pretzel filled
peanut butter bite things. It's like a it's like a pretzel.
It looks like a little pillow and then inside there's
never peanut butter.
Speaker 3 (07:33):
Yeah.
Speaker 1 (07:33):
So easy way to knock out getting salty and peanut
butter at once is to get a bag of those
and then take your chocolate chip cookie dough and put
them in there and mash it, mash them all up,
and it's kind of fun to go and they just
kind of explode and it's so good it bakes that.
Speaker 2 (07:51):
I mean, it's just like.
Speaker 3 (07:52):
It doesn't mess up the recipe.
Speaker 1 (07:54):
No, that was probably one of the best batches I made.
And that was me just, you know, on a whim
throwing that in there. We just had them out on
the counter like as a snack, and I thought, well,
I'm gonna try this in the dough, and so I
popped one pop two, pop three, and I'm like, oh,
sprinkle somewhere in here, pop pop pop and people ate
them up.
Speaker 4 (08:12):
I want you to end up having like your signature
cookie recipe. Well that's it, that's it, okay, with that
type of dough where I'm like, bring your famous cookies
and like those would be the cookies that you bring.
Speaker 3 (08:22):
Yes, you know, like Amy, these are amies.
Speaker 2 (08:23):
You want me to bring them to your wedding.
Speaker 4 (08:25):
Okay, Well that's a really great segue because The one
thing we have not figured out yet is what we're
having for dessert, because we didn't want a wedding cake.
I don't really like wedding cake. I'm not a huge
like cake person unless it's a carrot cake. And we
were gonna have a cookie bar. Well, cookies are more
expensive than a wedding cake, which is already really expensive.
(08:45):
Cookies are like four dollars a cookie. It is crazy,
even when you get like two hundred of them. It
is crazy.
Speaker 2 (08:51):
And I but like really decorative or something.
Speaker 4 (08:53):
No, like like we looked at a couple places in
like Franklin and Nashville like these really, I mean, I
guess they're really nice bakeries, but I don't I can't
pick from anywhere anyway, because I have a list of vendors.
Speaker 3 (09:04):
I can choose from. They're just like really good cookies.
Speaker 4 (09:07):
They're just like chocolate chip, like white chocolate, Macadamian red velvet,
those peanuts.
Speaker 2 (09:12):
Would your venue approve of me being a vendor?
Speaker 3 (09:15):
I think we could maybe figure it out.
Speaker 2 (09:17):
I don't know how many cookies would I need to bake.
Speaker 3 (09:20):
Two hundred at least, but you really wanted to.
Speaker 4 (09:24):
Have a cookie bar, we might do something and do
like an ice cream bar, but the venue doesn't have
a freezer. There's a lot of stuff going on, So
if you could figure that out, it would take a
lot of stress off of me and it could be
like your wedding gift for me.
Speaker 1 (09:36):
Well, you know, back in the day when I lived
in North Carolina, I owned a cupcake bar. What so
my friend Laurie and Austin, she founded the Cupcake Bar
and it is so cute. If y'all are hosting events
in Austin, definitely look up Lorie's business the cupcake Bar
there because they do all kinds of fun things with cupcakes.
The origin of it, and she's evolved a lot since
(09:57):
then and does other things. But she would show up
with a bar, like a setup and a bartender for
the cupcakes, and all the cupcakes were naked, like it
would be like a vanilla and a chocolate and a
red velvet cupcakes and they would just be sitting there
and then guests can walk up to the bar and say, oh,
I want a chocolate cupcake with vanilla buttercream frostings. There'd
be like multiple frosting options and then maybe like ten
(10:19):
different toppings to choose from, and then the bartender would
put together the cupcake and put it on this cute
little plate, and then the guests walks away with their
own customized cupcake.
Speaker 3 (10:28):
And so, can she come to Nashville?
Speaker 1 (10:30):
Well, maybe, Ruffy, but that would probably be a lot
her coming there. But I wonder if there is something
sort of similar here. But I loved it so much,
and when I moved to North Carolina, because Bin was
in the Air Force, I didn't really have many friends,
and I was still doing the Bobby Bone Show but
from my house, so it was hard to meet people.
And so I went to Laurie and said, hey, would
you consider franchising the Cupcake Bar and I'll do one
(10:51):
in North Carolina. And so we did a little franchise
agreement and I did it for a couple of years,
and then I ended up moving back to oust and
then we came to Nashville, and so I just dissolved it.
But it was a really fun thing for me to
do that got me out, especially when Bim was deployed.
And then some of my friends became bartenders with me,
so we would do events together and it was just
a great way to meet people and that's really cool.
Speaker 3 (11:14):
Did you make the cupcakes? No, I had to outsource them.
Speaker 1 (11:18):
Yes, because I didn't have a certified or did I
have the time or this.
Speaker 3 (11:23):
Skill scale that I actually couldn't make them.
Speaker 1 (11:28):
I went to a local baker and I told him
exactly what I needed, what I need to do, and
he gave me a price per cupcake to keep them naked,
and I would just fax in.
Speaker 3 (11:37):
What year was this?
Speaker 1 (11:38):
Why were we faxing things? I would scan in.
Speaker 2 (11:41):
I don't know.
Speaker 3 (11:42):
Probably were faxing it.
Speaker 1 (11:42):
Maybe I was scanning it from my Yeah, I think
this is probably two thousand and ten.
Speaker 3 (11:48):
You were faxing nine.
Speaker 1 (11:49):
So I would fax my order to him and then
I would swing by and pick it up on the
way to the event, so they were fresh as possible.
Speaker 3 (11:55):
That is so cool.
Speaker 4 (11:56):
So I looked into having a ice cream company come
and do an ice cream sandwich bar at the wedding.
Also more than a cake, as you could imagine. So, yeah,
you really should work on this recipe.
Speaker 1 (12:08):
I work on my cookies and I'll see what I
can do. But speaking of cooking, this is totally random.
It just popped in my head because you gave me
a little cutting board thing for Christmas.
Speaker 2 (12:16):
But it's marble wood. It's more of a cheeseboard, but
it looks like a.
Speaker 4 (12:20):
Cutting I thought I would cut on it though, right, No, no.
Speaker 1 (12:23):
No, I wouldn't cut on it in the marble. But
what I'm saying is it's the shape of a cutting board.
And I was just looking at it in my kitchen
whenever we were down there, and then it made me
think about and since we're talking about cooking, I saw
this whole thing on Instagram about how we shouldn't be
using plastic cutting boards. And I use plastic cutting boards
because it's messing with our hormones.
Speaker 4 (12:42):
Apparently I thought you couldn't use wood and cutting boards
because the bacteria gets in the woods.
Speaker 1 (12:47):
See that's what I thought too, And I have a
wood in one, and so I was like, well, now
I'm gonna use my plastic because I thought the wood
was holding onto the thing. But then on Instagram this
account said that the wood is anti macrobial, and I'm like,
but is it? And then I guess, I mean you
can clean it, but here let's just focus on the plastic.
I don't know what we're supposed to do, but it
did say that we ingest fifty grams of microplastics per
year from our plastic cutting boards.
Speaker 3 (13:09):
And that's a lot.
Speaker 1 (13:10):
That's like eating two double A batteries worth of plastic
a year. They said, Oh, is that bad for you?
Speaker 4 (13:15):
Though?
Speaker 3 (13:16):
I think so.
Speaker 2 (13:18):
I just I think over time, that probably adds up
to not.
Speaker 3 (13:21):
Being so what am I just a cut on? I'm
so to use the wooden ones?
Speaker 2 (13:25):
I guess it says here. I went to the Instagram post.
Speaker 1 (13:27):
It says wooden boards are naturally anti macrobial, and they
will last longer than the plastic ones, and they won't
mess with your hormones.
Speaker 2 (13:37):
And look, I don't really know what.
Speaker 1 (13:38):
We're supposed to do here, but I got to start
keeping my hormones in check because they are great.
Speaker 3 (13:43):
What hormones are they talking about?
Speaker 2 (13:45):
I don't know. All I know is minor a mess.
Speaker 3 (13:47):
I don't know. And it's the cutting board probably.
Speaker 1 (13:49):
Yeah, I just saw this and just a little psa.
Speaker 3 (13:52):
Here, but not so everybody have a cutting board.
Speaker 1 (13:54):
I'm probably listening to this podcast while they're cooking and
they're cutting up things on a dinner, and I'm like, sorry, now,
just go ahead and enjoy dinner. Don't throw it out,
but maybe we just look into it.
Speaker 3 (14:04):
Yeah, maybe I'll do a small research.
Speaker 1 (14:06):
I just saw it and thought, wow, okay, I need
to like maybe bust out my wood in one, but
I need to make sure that it's clean. And then
also I'm getting my hormones checked.
Speaker 4 (14:14):
Yeah, I guess you don't have to really clean the
wooden ones. It sounds like, no, no, you do.
Speaker 5 (14:18):
I would.
Speaker 3 (14:19):
So it says they're naturally anti.
Speaker 1 (14:21):
You know, but that doesn't mean like I don't think
that means you just let it be. But maybe because
I thought I thought we weren't supposed to use wooden
spatulas because they harbor all this bacteria. Even if you
put it in a dishwasher, it's not getting it clean.
Speaker 3 (14:35):
And so well, I think I'm fine, you're just gonna use.
Speaker 4 (14:38):
The I'm gonna use plastic annwood, Yeah, and.
Speaker 3 (14:41):
Just see what happens. Maybe I'll try to ask you,
this is an experiment.
Speaker 4 (14:45):
You use a wooden cutting board, I'll use a plastic
cutting board.
Speaker 2 (14:49):
And we'll see in twenty years, like who lives longer?
Speaker 1 (14:54):
Okay, all right, hope y'all are having the day that
you need to have and eating off of whatever you
choose toee it off of cat where can people find you.
Speaker 4 (15:02):
On Instagram at cat dot Defada and at You Need Therapy.
Speaker 1 (15:06):
Podcast and I am at Radio Amy on Instagram. And
hopefully this conversation is encouragement to you that you know
there's ways to you get creative if you need to
meet friends. I hadn't thought about my Cupcake Bar venture
in a while, so that was fun to revisit that
and shout out Laurie in Austin and her company. It's
(15:26):
super cute and I'm just so blessed that she let
me be a part of that for even a couple
of years. And also maybe encouragement to you to, like, hey,
reach out to someone you never know. They may instead
of like starting something from scratch, they may partner up
with you even though they're not currently like a franchise
of sorts, and it might help take the load off
of starting a business completely from the ground up. So
(15:49):
that was that was definitely a gift, and it was
a learning experience for her, Like she put together a
little franchise package. I paid a franchise fee, like I
paid her royalties, Like.
Speaker 2 (15:57):
We did it like real deal. It's fun.
Speaker 5 (16:00):
I learned a lot okay, goodbye bye,
Happy Tuesday. Welcome to the Fifth Thing. I'm Amy and
I'm Kat And today's quote is from some guy named
Michael Alschuler. I saw someone post it and said, the
bad news is time flies.
Speaker 2 (00:16):
The good news is you're the pilot.
Speaker 1 (00:19):
Ooh, and I thought that would be that was a
fitting quote for now, because it's like, how is it
already mid January?
Speaker 3 (00:25):
Are you the pilot of time?
Speaker 1 (00:27):
You're the pilot of your life and your how you
manage the time, got it? But you're the one navigating
your days, got it? So yeah, time flies, But we
are our own pilots. And today we're halfway through the month,
and your wedding is halfway through February.
Speaker 4 (00:41):
So it's like thirty days away, which is crazy, so weird,
and I don't like it. I mean, I want to
get married, but I want to keep waiting for my wedding.
Speaker 3 (00:50):
Well, we've talked about this a lot.
Speaker 1 (00:52):
Yeah, because you fear that once comes, you've been looking
forward to it, then what are you going to look
forward to the rest of the year.
Speaker 3 (00:59):
The rest of my life?
Speaker 1 (01:00):
Oh my gosh, I feel like there'll be other things
that come about, I.
Speaker 4 (01:05):
Know, I just yeah, it'll I'm excited. I sound excited, don't.
Speaker 2 (01:09):
I mean, you can plan my wedding.
Speaker 3 (01:12):
I would love to another hinge wedding.
Speaker 1 (01:15):
Should we put money on whether or not I'm going
to bring a Hinge date to your Hinge wedding?
Speaker 4 (01:19):
Are you betting? Or am I betting? I don't know,
because that's not fair. You're in charge of it, so
if we bet, you could be like, I'm gonna win
this bet and just not do it.
Speaker 1 (01:26):
Oh, I'm gonna pilot my way to finding someone to
bring to your wedding and it not be awkward. I
can't create that. I mean, I guess I could, but
that sounds pretty miserable. It would have to organically work out,
so I'm just saying, what are the odds?
Speaker 4 (01:38):
Oh?
Speaker 1 (01:38):
Yeah, that something organically works out.
Speaker 4 (01:41):
I think it could because I I think I told
you this. I met a guy a month before my
sister's wedding, and I think I met him halfway through December.
Her wedding was the fifth of January and about him,
and then I ended up dating him for like five
months and what and then he dumped me.
Speaker 3 (02:02):
Oh gosh, sorry for the best.
Speaker 4 (02:05):
But it was great because I found a wedding in
the nick of I mean I found a wedding date
in the nick of time.
Speaker 3 (02:10):
It was really fun day.
Speaker 2 (02:11):
And he ended up being a fun date because it was.
Speaker 3 (02:14):
Fun to have a date. I would not say that
he was a fun date.
Speaker 4 (02:17):
He did not dance the entire time, and I was
like the middle of the dance for like sweating, had
to like take a water break, like having the top
of my life, and he was just like standing there awkwardly.
He is literally the opposite of Patrick. He was not
a fun I would never describe him as fun. He
was not a fun date. It was fun to have
him there, though, so I wouldn't take it back.
Speaker 1 (02:38):
Well, you know something else I'm trying to currently pilot
beside Hinge. I'm piloting chocolate chip cookies, navigating the baking world.
I bought a cookbook that is all about chocolate chip
cookie recipes. Like it's pages and pages and pages of
chocolate chip cookie type stuff.
Speaker 2 (02:58):
It's called the Chocolate Chip cook Book.
Speaker 1 (03:02):
In a Nashville cookbook author wrote it, her name's Katie Jacobs.
Speaker 4 (03:07):
Are all her recipes or she took a bunch of
other people's recipes.
Speaker 2 (03:12):
Yeah, I have no idea.
Speaker 1 (03:12):
I mean, I think she creates her own I know
she does like photography and styling, and has put out
I think a different book or cookbook before this one.
So yeah, I think that when you put out a cookook,
don't you have to put out your own recipes. But
there's lots of things in there. It's not just chocolate
chips like the classic recipes. There's like a you know,
chocolate chip cheesecake or cookie dough milkshake. There's other fun
(03:34):
stuff in there that have to do with cookie dough
and chocolate chips. And there's like tips and tricks in
there as well, like if you, you know, use one
egg versus two, or room temperature versus this, or if
you brown butter? Have you ever browned butter before me?
Neither until now? Well, go ahead and answer it.
Speaker 3 (03:52):
No, okay, you just assume you're like, I know you
haven't done it, but.
Speaker 1 (03:57):
That gives cookies this very like written caramel type flavor caramel, caramel, tomato,
cardo caramel, caramel, caramel, caramel.
Speaker 2 (04:07):
I know, but I really wanted to say caramel. I
don't know what.
Speaker 1 (04:10):
I corrected it in my head right away, but I
think they're both okay, Like almond and almond almond.
Speaker 5 (04:16):
Okay, wait, how do you say Las Vegas Las Vegas?
My friends say I or Nevada, Nevada or Nevada, Nevada
or Nevada. I say Nevada, Nevada. It's Nevada.
Speaker 3 (04:30):
Okay, carry on with the brown butter. But how do
you say it Vegas? My friend said, I say Vegas wrong.
I don't even know how I say it Anythingore Vegas.
Speaker 5 (04:43):
Vegas, Vegas. Like the Vegas nerve that's the Vegas nerve.
That's why I think I say it this way. Vegas
nerve v a g u s Vegas Vegas.
Speaker 1 (04:53):
Is Las Vegas, Vegas. So when you were in Vegas
a few weeks ago, where you were like, I would
that going to be in Vegas? It makes me think
of those shoes, the Vega or like Vega. Like it's like,
isn't that a cheese or something like a like a
(05:16):
vegan cheese.
Speaker 3 (05:17):
No, I don't know Vegas.
Speaker 2 (05:21):
Or something.
Speaker 5 (05:22):
Okay, I say it how it's spelled anyway. Anyway, Cookies,
brown butter, brown the butter.
Speaker 1 (05:28):
It's like you can do one stick like normal room temperature,
but then take the other stick and brown it which
is you just salted it in a pan until it
melts and then it turns brown and crystallizes a little bit.
It's really fascinating stuff. But you could order this book.
It's it's on Amazon. I really think it could be
a good birthday gift for someone this year if they
(05:49):
love to bake or they love cookies, because it's just
you know, it's really cool that there's a whole book
dedicated to chocolate chip cookies. So anyway, I made so
many batches of cookies lately, like I mean, some have
been good and some have been horrible, and they only
turned out horrible because of my doing, you know, because
there's so much to learn and you have to follow
instructions like to a tea, you.
Speaker 2 (06:11):
Know, and so it's kind of like hard.
Speaker 1 (06:13):
Yeah, Or I would decide, well, I'm in a substitute,
like a gluten free cup for cup, because one of
my friends was coming over and she's gluten free, and
I bought the cup for cup and it says cup for.
Speaker 2 (06:24):
Cup for flour.
Speaker 3 (06:26):
Well it's not right.
Speaker 1 (06:27):
It is cut for cup, but they're gonna bake totally differently.
And I was trying to achieve something else and then
I was trying to figure out what I did wrong.
And then one of my friends was like, well, probably
because you use you didn't use just baking flour.
Speaker 2 (06:39):
You use this cup for cup. And I said, well
it says a cup for cup, so what are you
supposed to do? Well, you can do that.
Speaker 1 (06:44):
It's just gonna be gluten free, but it's not gonna
be the same texture, consistency, whatever you're like. I really
wanted them to like flatten out, and so sometimes I
was doing baking soda, no baking soda, baking powder, no
baking powder. I mean, I don't know. There's just a
lot to learn, and I'm navigating it.
Speaker 2 (06:58):
It's fun. I'm time is.
Speaker 1 (07:00):
Flying, but I am my own pilot and I'm spending
a lot of time with my mixer.
Speaker 3 (07:06):
Made a really good batch.
Speaker 1 (07:08):
Yes, okay, I've made a really really really good batch.
And you know what pro tip this is not in
the cookie cookbook. If you like salty things and you
like peanut butter, you know they make those pretzel filled
peanut butter bite things. It's like a it's like a pretzel.
It looks like a little pillow and then inside there's
never peanut butter.
Speaker 3 (07:33):
Yeah.
Speaker 1 (07:33):
So easy way to knock out getting salty and peanut
butter at once is to get a bag of those
and then take your chocolate chip cookie dough and put
them in there and mash it, mash them all up,
and it's kind of fun to go and they just
kind of explode and it's so good it bakes that.
Speaker 2 (07:51):
I mean, it's just like.
Speaker 3 (07:52):
It doesn't mess up the recipe.
Speaker 1 (07:54):
No, that was probably one of the best batches I made.
And that was me just, you know, on a whim
throwing that in there. We just had them out on
the counter like as a snack, and I thought, well,
I'm gonna try this in the dough, and so I
popped one pop two, pop three, and I'm like, oh,
sprinkle somewhere in here, pop pop pop and people ate
them up.
Speaker 4 (08:12):
I want you to end up having like your signature
cookie recipe. Well that's it, that's it, okay, with that
type of dough where I'm like, bring your famous cookies
and like those would be the cookies that you bring.
Speaker 3 (08:22):
Yes, you know, like Amy, these are amies.
Speaker 2 (08:23):
You want me to bring them to your wedding.
Speaker 4 (08:25):
Okay, Well that's a really great segue because The one
thing we have not figured out yet is what we're
having for dessert, because we didn't want a wedding cake.
I don't really like wedding cake. I'm not a huge
like cake person unless it's a carrot cake. And we
were gonna have a cookie bar. Well, cookies are more
expensive than a wedding cake, which is already really expensive.
(08:45):
Cookies are like four dollars a cookie. It is crazy,
even when you get like two hundred of them. It
is crazy.
Speaker 2 (08:51):
And I but like really decorative or something.
Speaker 4 (08:53):
No, like like we looked at a couple places in
like Franklin and Nashville like these really, I mean, I
guess they're really nice bakeries, but I don't I can't
pick from anywhere anyway, because I have a list of vendors.
Speaker 3 (09:04):
I can choose from. They're just like really good cookies.
Speaker 4 (09:07):
They're just like chocolate chip, like white chocolate, Macadamian red velvet,
those peanuts.
Speaker 2 (09:12):
Would your venue approve of me being a vendor?
Speaker 3 (09:15):
I think we could maybe figure it out.
Speaker 2 (09:17):
I don't know how many cookies would I need to bake.
Speaker 3 (09:20):
Two hundred at least, but you really wanted to.
Speaker 4 (09:24):
Have a cookie bar, we might do something and do
like an ice cream bar, but the venue doesn't have
a freezer. There's a lot of stuff going on, So
if you could figure that out, it would take a
lot of stress off of me and it could be
like your wedding gift for me.
Speaker 1 (09:36):
Well, you know, back in the day when I lived
in North Carolina, I owned a cupcake bar. What so
my friend Laurie and Austin, she founded the Cupcake Bar
and it is so cute. If y'all are hosting events
in Austin, definitely look up Lorie's business the cupcake Bar
there because they do all kinds of fun things with cupcakes.
The origin of it, and she's evolved a lot since
(09:57):
then and does other things. But she would show up
with a bar, like a setup and a bartender for
the cupcakes, and all the cupcakes were naked, like it
would be like a vanilla and a chocolate and a
red velvet cupcakes and they would just be sitting there
and then guests can walk up to the bar and say, oh,
I want a chocolate cupcake with vanilla buttercream frostings. There'd
be like multiple frosting options and then maybe like ten
(10:19):
different toppings to choose from, and then the bartender would
put together the cupcake and put it on this cute
little plate, and then the guests walks away with their
own customized cupcake.
Speaker 3 (10:28):
And so, can she come to Nashville?
Speaker 1 (10:30):
Well, maybe, Ruffy, but that would probably be a lot
her coming there. But I wonder if there is something
sort of similar here. But I loved it so much,
and when I moved to North Carolina, because Bin was
in the Air Force, I didn't really have many friends,
and I was still doing the Bobby Bone Show but
from my house, so it was hard to meet people.
And so I went to Laurie and said, hey, would
you consider franchising the Cupcake Bar and I'll do one
(10:51):
in North Carolina. And so we did a little franchise
agreement and I did it for a couple of years,
and then I ended up moving back to oust and
then we came to Nashville, and so I just dissolved it.
But it was a really fun thing for me to
do that got me out, especially when Bim was deployed.
And then some of my friends became bartenders with me,
so we would do events together and it was just
a great way to meet people and that's really cool.
Speaker 3 (11:14):
Did you make the cupcakes? No, I had to outsource them.
Speaker 1 (11:18):
Yes, because I didn't have a certified or did I
have the time or this.
Speaker 3 (11:23):
Skill scale that I actually couldn't make them.
Speaker 1 (11:28):
I went to a local baker and I told him
exactly what I needed, what I need to do, and
he gave me a price per cupcake to keep them naked,
and I would just fax in.
Speaker 3 (11:37):
What year was this?
Speaker 1 (11:38):
Why were we faxing things? I would scan in.
Speaker 2 (11:41):
I don't know.
Speaker 3 (11:42):
Probably were faxing it.
Speaker 1 (11:42):
Maybe I was scanning it from my Yeah, I think
this is probably two thousand and ten.
Speaker 3 (11:48):
You were faxing nine.
Speaker 1 (11:49):
So I would fax my order to him and then
I would swing by and pick it up on the
way to the event, so they were fresh as possible.
Speaker 3 (11:55):
That is so cool.
Speaker 4 (11:56):
So I looked into having a ice cream company come
and do an ice cream sandwich bar at the wedding.
Also more than a cake, as you could imagine. So, yeah,
you really should work on this recipe.
Speaker 1 (12:08):
I work on my cookies and I'll see what I
can do. But speaking of cooking, this is totally random.
It just popped in my head because you gave me
a little cutting board thing for Christmas.
Speaker 2 (12:16):
But it's marble wood. It's more of a cheeseboard, but
it looks like a.
Speaker 4 (12:20):
Cutting I thought I would cut on it though, right, No, no.
Speaker 1 (12:23):
No, I wouldn't cut on it in the marble. But
what I'm saying is it's the shape of a cutting board.
And I was just looking at it in my kitchen
whenever we were down there, and then it made me
think about and since we're talking about cooking, I saw
this whole thing on Instagram about how we shouldn't be
using plastic cutting boards. And I use plastic cutting boards
because it's messing with our hormones.
Speaker 4 (12:42):
Apparently I thought you couldn't use wood and cutting boards
because the bacteria gets in the woods.
Speaker 1 (12:47):
See that's what I thought too, And I have a
wood in one, and so I was like, well, now
I'm gonna use my plastic because I thought the wood
was holding onto the thing. But then on Instagram this
account said that the wood is anti macrobial, and I'm like,
but is it? And then I guess, I mean you
can clean it, but here let's just focus on the plastic.
I don't know what we're supposed to do, but it
did say that we ingest fifty grams of microplastics per
year from our plastic cutting boards.
Speaker 3 (13:09):
And that's a lot.
Speaker 1 (13:10):
That's like eating two double A batteries worth of plastic
a year. They said, Oh, is that bad for you?
Speaker 4 (13:15):
Though?
Speaker 3 (13:16):
I think so.
Speaker 2 (13:18):
I just I think over time, that probably adds up
to not.
Speaker 3 (13:21):
Being so what am I just a cut on? I'm
so to use the wooden ones?
Speaker 2 (13:25):
I guess it says here. I went to the Instagram post.
Speaker 1 (13:27):
It says wooden boards are naturally anti macrobial, and they
will last longer than the plastic ones, and they won't
mess with your hormones.
Speaker 2 (13:37):
And look, I don't really know what.
Speaker 1 (13:38):
We're supposed to do here, but I got to start
keeping my hormones in check because they are great.
Speaker 3 (13:43):
What hormones are they talking about?
Speaker 2 (13:45):
I don't know. All I know is minor a mess.
Speaker 3 (13:47):
I don't know. And it's the cutting board probably.
Speaker 1 (13:49):
Yeah, I just saw this and just a little psa.
Speaker 3 (13:52):
Here, but not so everybody have a cutting board.
Speaker 1 (13:54):
I'm probably listening to this podcast while they're cooking and
they're cutting up things on a dinner, and I'm like, sorry, now,
just go ahead and enjoy dinner. Don't throw it out,
but maybe we just look into it.
Speaker 3 (14:04):
Yeah, maybe I'll do a small research.
Speaker 1 (14:06):
I just saw it and thought, wow, okay, I need
to like maybe bust out my wood in one, but
I need to make sure that it's clean. And then
also I'm getting my hormones checked.
Speaker 4 (14:14):
Yeah, I guess you don't have to really clean the
wooden ones. It sounds like, no, no, you do.
Speaker 5 (14:18):
I would.
Speaker 3 (14:19):
So it says they're naturally anti.
Speaker 1 (14:21):
You know, but that doesn't mean like I don't think
that means you just let it be. But maybe because
I thought I thought we weren't supposed to use wooden
spatulas because they harbor all this bacteria. Even if you
put it in a dishwasher, it's not getting it clean.
Speaker 3 (14:35):
And so well, I think I'm fine, you're just gonna use.
Speaker 4 (14:38):
The I'm gonna use plastic annwood, Yeah, and.
Speaker 3 (14:41):
Just see what happens. Maybe I'll try to ask you,
this is an experiment.
Speaker 4 (14:45):
You use a wooden cutting board, I'll use a plastic
cutting board.
Speaker 2 (14:49):
And we'll see in twenty years, like who lives longer?
Speaker 1 (14:54):
Okay, all right, hope y'all are having the day that
you need to have and eating off of whatever you
choose toee it off of cat where can people find you.
Speaker 4 (15:02):
On Instagram at cat dot Defada and at You Need Therapy.
Speaker 1 (15:06):
Podcast and I am at Radio Amy on Instagram. And
hopefully this conversation is encouragement to you that you know
there's ways to you get creative if you need to
meet friends. I hadn't thought about my Cupcake Bar venture
in a while, so that was fun to revisit that
and shout out Laurie in Austin and her company. It's
(15:26):
super cute and I'm just so blessed that she let
me be a part of that for even a couple
of years. And also maybe encouragement to you to, like, hey,
reach out to someone you never know. They may instead
of like starting something from scratch, they may partner up
with you even though they're not currently like a franchise
of sorts, and it might help take the load off
of starting a business completely from the ground up. So
(15:49):
that was that was definitely a gift, and it was
a learning experience for her, Like she put together a
little franchise package. I paid a franchise fee, like I
paid her royalties, Like.
Speaker 2 (15:57):
We did it like real deal. It's fun.
Speaker 5 (16:00):
I learned a lot okay, goodbye bye,
Feeling Things with Amy & Kat News
Host
Amy Brown
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