May 27, 2025 • 26 mins
This week on RED, Michelle Barone and Ashleigh McPherson sit down with culinary content creator and queen of cozy cooking, Danielle Cucina — the force behind Have You Covered in the Kitchen.
From nostalgic family recipes to building her brand one bite at a time, Danielle shares how food became her love language and her platform for connection. They talk food, flavor, family, and finding your voice online. Whether you're a seasoned chef or a microwave pro, this episode will have you laughing, drooling, and feeling inspired to turn up the heat on your own creative passions.
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Mental Health America of Dutchess County: Dedicated to promoting mental health and providing comprehensive support services to individuals and families. Learn more and find resources at https://mhadutchess.org.
WAVA Water: Discover how Wava Water goes beyond hydration to fuel your body and mind. Visit wavawater.com to find your focus and stay refreshed.
Pixi Beauty: Discover the natural glow with Pixi Beauty products. Shop now at https://pixibeauty.com and let your skin shine.
Mahoney’s Irish Pub: Friday nights at Mahoney’s Irish Pub are where the vibes are HIGH, the drinks are flowing, and the weekend officially begins!
From Orphan to Millionaire: From the gunfire of a Colombian nightmare to the fulfillment of the American Dream, discover Steve Prohaska's gripping journey to survival in his unyielding memoir. https://bigstevebigmoves.com/product/book/
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Check out RED for more: https://michellebaroneonline.com/
From nostalgic family recipes to building her brand one bite at a time, Danielle shares how food became her love language and her platform for connection. They talk food, flavor, family, and finding your voice online. Whether you're a seasoned chef or a microwave pro, this episode will have you laughing, drooling, and feeling inspired to turn up the heat on your own creative passions.
-----------------------------------------------------
Support Our Sponsors!
Mental Health America of Dutchess County: Dedicated to promoting mental health and providing comprehensive support services to individuals and families. Learn more and find resources at https://mhadutchess.org.
WAVA Water: Discover how Wava Water goes beyond hydration to fuel your body and mind. Visit wavawater.com to find your focus and stay refreshed.
Pixi Beauty: Discover the natural glow with Pixi Beauty products. Shop now at https://pixibeauty.com and let your skin shine.
Mahoney’s Irish Pub: Friday nights at Mahoney’s Irish Pub are where the vibes are HIGH, the drinks are flowing, and the weekend officially begins!
From Orphan to Millionaire: From the gunfire of a Colombian nightmare to the fulfillment of the American Dream, discover Steve Prohaska's gripping journey to survival in his unyielding memoir. https://bigstevebigmoves.com/product/book/
-----------------------------------------------------
Subscribe to the podcast now: https://www.youtube.com/@michellebaroneredpodcast
Check out RED on Instagram: https://www.instagram.com/michellebaronered?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hey, it's Michelle Varone. What's going on? It's Arid read
here with my co host ash.
Speaker 2 (00:04):
Hey, what's going on?
Speaker 1 (00:05):
Ziet's ash? I can't get over, like, how many episodes now?
I think we're at over one fifty.
Speaker 2 (00:11):
Oh, absolutely, we're up on two hundred. Yeah, that's crazy.
That actually is really crazy.
Speaker 1 (00:16):
I know. I can't hope we could talk that much.
I know, And to like think that this was an
idea five years ago in our kitchen to empower women,
you know, it.
Speaker 2 (00:25):
Kind of goes pretty hand in hand with today's episode.
Speaker 1 (00:27):
Yes, it does. I'm here with my girl, Danielle cam
and Nitty, and I'm so excited to have her on today.
What's going on? Girl?
Speaker 3 (00:33):
How are you?
Speaker 1 (00:34):
Guys?
Speaker 3 (00:35):
Did I hear kitchen?
Speaker 4 (00:36):
Oh?
Speaker 1 (00:36):
Yeah, yes you did, Yes you did. Hey, guys, before
today's episode, I want to talk to you about something
that Ashley and I care a lot about mental health.
Speaker 2 (00:54):
That's right, taking care of your mental health is just
as important as taking care of your physical health. And
mental health America Duchess County is the perfect place for that.
Speaker 1 (01:02):
Help. Absolutely, mental Health America of Duchess County is super
empowering and helps so many people. With so many problems.
Speaker 2 (01:09):
Honestly, it's pretty amazing seeing how mental health actually affects people.
I mean the guests that we've had on the show.
We've talked about mental health in almost every episode, and
it's a serious topic.
Speaker 1 (01:19):
Now's the time to prioritize your mental well being. If
you're suffering from anxiety, depression, or anything mental health related,
visit Mental Health America Duchess County at MHA Duchess dot org.
Speaker 4 (01:31):
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Speaker 5 (02:11):
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Speaker 4 (02:12):
Com to hydrate and find your focus.
Speaker 1 (02:15):
So I want to talk about the whole thing. I
want to start from the beginning, going into law and
what motivated you to do that, and we'll go from there.
Speaker 3 (02:23):
Excellent.
Speaker 5 (02:24):
So my journey is atypical, Like you said, yep, I've
been a lawyer for over twenty years, and that was
something that coming from an Italian household growing up, you know,
they wanted the professionals to be prominent in the family.
My sister was a doctor, so my mom said, well,
you can either be a doctor, a lawyer, a non
or an accountant. So all kidding aside, I did always
(02:48):
want to be a lawyer. I took a pre law
course in high school and I loved it. Then I
went on to law school and then I.
Speaker 3 (02:53):
Worked for a firm.
Speaker 5 (02:54):
I worked for the district Attorney's office, kind of got
my skills, and then I went off on my own.
And I went off on my own in twenty thirteen
and I've been on my own ever since. So I
work for myself and I Incorporated. My company is called
Have You Covered, LLC. So it's basically an agency for
(03:14):
other lawyers and we provide all types of court coverage
on hearings, depositions, court appearances. And it's pretty widespread up
even where you are. I cover all sixty two counties
in New York State. In New York State, right, so
most of the most of the volume comes from the city,
the Five Boroughs, but everywhere, everywhere lawyers need coverage, we go.
Speaker 1 (03:36):
That's amazing. And you know, you never think of an
agency type of thing for an attorney, right for a firm,
it's more of like, oh, I have my attorney and
we do this. So what's the process, Like do the
clients call you directly or what does it kind of work? Like?
Speaker 5 (03:49):
Yes, so the clients are not people.
Speaker 3 (03:52):
They're people, but they're lawyers.
Speaker 5 (03:54):
They're not people with cases, So we don't represent the
people directly. We represent the lawyers that need in court.
Speaker 1 (04:01):
That's amazing.
Speaker 5 (04:02):
So let's say you're a solo practitioner. You have to
be in three counties on the same day, and you
can't do it. You don't have the wherewithal to do it,
you don't have the personnel you call me and I
get you coverage in Nassau, in Suffolk, in Duchess, in Brooklyn,
Staten Island, wherever you need coverage.
Speaker 3 (04:16):
I know who's ware on any given day.
Speaker 1 (04:18):
That's amazing And to have someone to have the experience
and then you know, I love the LLC. Right have
you Covered? And now your handle on Instagram is have
you Covered? In the kitchen?
Speaker 5 (04:28):
In the kitchen and so good.
Speaker 3 (04:30):
Which was like the natural segue.
Speaker 1 (04:32):
Yeah, it's the total have you Covered brand? I love it.
I want to learn more about how you went from
the courtroom to the Kuchina.
Speaker 5 (04:40):
Well, basically, it wasn't intended. It was my pandemic baby.
The courts were closed for over two years for us
as tough.
Speaker 3 (04:49):
It was very tough.
Speaker 5 (04:50):
We didn't know if we were ever getting back to
work again, and there was no hybrid system. There was
no virtual so everything had to be done in person
pre pandemic, and my business model relied on volumes of
appearances because the way we get compensated is through every appearance.
So when the courts were on a lull, there was
(05:11):
nothing to do. There was no virtual system, yet they did.
They subsequently made a virtual system. Now we have both
a hybrid model going on, but before that we didn't,
so I had a lot of time I had my
son home. He was remotely learning like yours probably were,
and I just it was cathartic for me to cook.
You know, I grew up Italian American and food is
(05:32):
life and everything revolves around.
Speaker 3 (05:34):
Food, as you probably know.
Speaker 5 (05:36):
Yes, so I never had any formal culinary training. I
learned from you know, University of Nana, College of Grandma.
My nana lived upstairs from us growing up, so we
had a two family house and I was constantly around food, helping.
Speaker 3 (05:49):
Her, watching her.
Speaker 5 (05:50):
So I guess I kind of learned by osmosis, and
then it helped me to kind of deal with what
was going on in the world. It was so depressing
and who wanted watch the news at that point. So
I would cook, and I would recipe, develop and I
would go to farmers' markets and I would go to
the supermarket plan my menu, and some recipes were old ones,
like old school ones that I grew up with. Some
(06:11):
I experimented with that I had never done before. So
it was really fun and had home my son home,
and he was like the official taste tester and.
Speaker 1 (06:19):
Wait, wait, wait, wait, we have him here today. Yes,
you did, so we gotta say hi to Luca. Luca's
in the house, Lucas say, hey, come on over look
a come on camera for a moment. Let's give Luca
a round of applus. Here he's here in the house, Luca.
We love here. I want to meet the taster. I
don't know how we're going to get him on because
he's got to like, yeah, come over here for one second, Luca,
(06:41):
just say hello, yes, say hi to Ashley's mic. What's
it like being the taste tester? Oh, it's been great.
Has your mom like really done it up? Are you
happy with the result or what? Definitely? And what about
your favorite dish? I can pick one.
Speaker 3 (06:59):
Great, Just name a good one, the one that you like.
Speaker 1 (07:06):
I mean the crab sauce is the crew, all right,
all right?
Speaker 5 (07:09):
The Christmas Eve crabs.
Speaker 1 (07:10):
That's my favorite thing too. I love it. Growing up
Italian is the best. That was the best. We love you, Luca.
Thanks for being the taste tester.
Speaker 3 (07:23):
He was very He was a good critic.
Speaker 5 (07:25):
Oh yeah, this needs a little more salt, This needs
a little more spice.
Speaker 1 (07:29):
So it's good to have someone else because you're tasting along.
Speaker 5 (07:32):
The way of course, so like you get like numb
to the taste exactly, and then you know then it's
good because he ate it all. Yeah, you know, I
didn't want it in the house because as it is,
everybody gained the COVID fifteen.
Speaker 1 (07:45):
I'm still losing that. But that's that is unbelievable, really cool.
And so you have one son just the taste test the.
Speaker 5 (07:53):
Taste right, that's totally is because he ate all the food.
Speaker 1 (07:58):
I love it. I love it. And how how old
was he taste testing?
Speaker 3 (08:01):
How old was he? So he was in the beginning
of high school.
Speaker 1 (08:06):
Wow, So that was a good, nice chunk of time,
it was, and it was probably really good bonding for
you too.
Speaker 3 (08:11):
Oh no, it was great. It was great.
Speaker 5 (08:12):
And he would we would come, he would go to
farmers' markets, we would go peach picking. We would do
this and he would help me with the ingredients and stuff.
Speaker 3 (08:19):
So it was really fun. It was really good time.
Speaker 5 (08:21):
And I knew I had to get it done before
the courts opened again, so I really put my nose
to the grindstone.
Speaker 3 (08:28):
I was very disciplined in doing it.
Speaker 5 (08:30):
I self published, so it was really like a learning
curve for me because I'd never done anything.
Speaker 3 (08:35):
Like that before.
Speaker 5 (08:36):
And so the book is also tells about I guess
my story growing up in Staten Island, to family house,
grandmother upstairs, and then it goes through the basics what
you need to cook because a lot of people are
afraid to cook, they have no confidence. So it goes
through getting started with all the tools and things that
you need.
Speaker 3 (08:56):
It's very user friendly.
Speaker 1 (08:57):
I can tell you about me and Ashley need you.
Speaker 2 (09:00):
You know, we should do like we should do some
sort of like cooking thing on one of them. Yeah, yeah,
you know, we try things from the cook but I
like that.
Speaker 1 (09:07):
That would be fun. Yeah, that would be a lot
of fun. We should get it. I get a sir
learn how to cook. So I guess, I guess now
is my time. Yeah, I mean, my mother's an amazing cook.
She makes like the thinnest seed through chicken cutless you
can blow.
Speaker 2 (09:20):
No one can replace them, and one can repeat them.
And we always say good you never had them. Listen,
yours are good. But there's something about noneas that, like
you can't match them. We always make the joke we're
like she's always sending us out when we're cooking with
her and she's doing something that she won't tell us.
Speaker 1 (09:33):
Yeah, that's why it tastes so yeah, but you know what,
she won't like like she So during COVID, we cooked
a lot too, but I didn't film it, but we
cooked a lot. I put all the recipes on my
notes of that she made it. There's like seventy of them,
and so I did it. But she's like, oh, just
grab a little of this and a little that. Like, ma,
that's not a recipe, right, They just like no, right, yeah,
(09:55):
And like you said, cooking is about confidence, especially in
an Italian household, because there's so many good cooks. My sisters,
I have three sisters, my mother, my mother in law
is an amazing cook. So I go in the kitchen
and I'm like the new bee, I'm green, and I'm
like I can't touch these women, of course, so you know,
so I just I'm like, you know what, you guys cook,
but I want to cook too. But it's it is
(10:15):
about the content.
Speaker 5 (10:16):
There's a funny saying about Italian women and cooking. And
they only invite you over to because they want to
show you that their sauce is better than you, but
cutlets are like meatballs. I feel like nobody ever replaces
you own your own nonas or your own grandmas, Like
they could be good, but they're never as good.
Speaker 1 (10:34):
Yeah.
Speaker 5 (10:34):
But and I think even myself with cooking, like I
always try to replicate what my grandmothers did and it
never tastes the same. And it's kind of like chasing
the moon, like I don't think I'll ever get it,
and I can't know. I don't know if it's something
that's like because I'm remembering it better, like it's associated
with war memories, or if it legit was better when
they made it.
Speaker 1 (10:54):
It's interesting because they're not there anymore. Right, So I
have my mom's food every night, so I work all
day and my husban and worse aled day we come home.
She has a nice meal for us. It's a beautiful thing.
She lives to me. She's eighty three. And I just wonder, like,
you know, am I gonna remember the way it tastes?
Like I can think about it now, but do you
remember really the way it tastes? Even now?
Speaker 5 (11:13):
I kind of do with certain things, like certain smells
I'll get and I'll remember exactly where I was eating
a meal with my grandparents.
Speaker 1 (11:21):
So that's so amazing. So what's been your favorite part
of this journey?
Speaker 5 (11:25):
Just meeting so many different people, Like literally before COVID,
I would be in court every day. Yeah, and my
circle professionally was very limited because we would see the
same lawyers in court every day. And then after this,
I'm meeting so many different kind of people, Like I
would never be here probably but for the pandemic and everything.
Speaker 1 (11:45):
Yeah, because we met with Nicole Pepa's shoutout.
Speaker 3 (11:48):
Yes, shout out to her, Nicole bro to our bro.
Speaker 1 (11:51):
We love her, we love her. We're gonna be doing
her event again this year. You guys going, I.
Speaker 5 (11:56):
Hope too, Yeah, hope too.
Speaker 1 (11:57):
Yeah, she's so she has an event to help friends
of the well and she's just an amazing purpose. Make
sure you follow her. The Derby, the Kentucky Derby, the
Kentucky Derby. It's so fun and beautiful. And we met
that night and we clicked. I know, I was like,
where have you been my Italian sister? I know.
Speaker 5 (12:12):
It's so funny, and it's become like such a great
journey because I meet so many great people, not only
cooks and chefs, but.
Speaker 3 (12:19):
Restaurant owners, business owners, just different.
Speaker 5 (12:21):
Creatives that are doing crafts or whatever they're doing on
social media, which I really never did before. Yes, so
it's been really nice to see that. And it's also
helps professionally. It's kind of like a symbiotic relationship now
with my law business, because I will speak with attorneys
and they will say, I saw your video, I saw
your latest video, and can I have this recipe?
Speaker 3 (12:42):
And it's really cool to me.
Speaker 1 (12:43):
That's amazing that you mentioned that, because I get so
I do marketing, and I've had a business for a
long time and I've been doing this for twenty five years,
and a lot of times I get asked, well, I
don't want to position myself in one way and then
not be taken seriously.
Speaker 3 (12:56):
For what I really did, right, like imposter syndrome.
Speaker 1 (12:58):
Right, or like the side like say like you want
a DJ but you're an attorney, and you don't want
say you're a chef, right, but you're an attorney and
want to be taken seriously. So you've done it. So
what's the semantic relationship been like for you?
Speaker 5 (13:10):
I get that all the time, or I used to, well,
are you a chef, Are you a lawyer? Which one
are you? And like, I'm both. I'm not a chef,
but I'm a cook and i like to do what
I do, so I've kind of embraced it. I'm like,
you can be multi you can be multi talented, you
can be multifaceted. Like not everything is so linear, you
(13:31):
know what I mean?
Speaker 1 (13:32):
And two things can be true Gabby by the way,
same time. But I will say, back in the day,
right when I started in corporate America ten years of
fifteen years ago or whatever it was, it was like, Okay,
I was an SVP of marketing and that was it.
You can't have an Instagram that states anything else because
you represent the brand all of these things. And that's
still true in some major corporations. But I find with
(13:54):
personal branding and the era of personal branding, you can
be many things and you can do many things well,
and you can showcase them and not seem like you're
scatter brained or too much or over the top. And
I really love the way this is going because you're
showing the reality of a person and it's super relatable.
Speaker 3 (14:10):
One hundred percent.
Speaker 5 (14:12):
For me, it's an added level of I mean, I
cannot do everything that some of these other influencers do
because I still am a professional. My clients wouldn't take
me seriously if I did certain things, nor would I
want to probably do those things anyway. But so you
have to maintain I guess a certain level of decorum
as an attorney as well, thinking of your clients and
what they see and what you put out there.
Speaker 6 (14:34):
Shout out to our incredible partner, Steve Prohashka from Big Steve,
Big Moves dot com. He has a book called From
Orphan to Millionaire where he shares his incredible story about
becoming a millionaire after being an orphan. If you're ready
to elevate your mindset, master resilience and make big moves
in life in business, make sure you check out Big
(14:55):
Steve Big Moves dot com where you can find his book.
And if reading isn't another Steve takes it to the stage.
He's a dynamic public speaker. He delivers game changing talks
on partnerships, leadership success, and overcoming obstacles. Steve is one
of a kind and completely dynamics. So if you're looking
(15:15):
for a speaker that will change the game for your
event and beyond. Make sure you check out Big Steve
Big Moves dot com and Big Steve Big Moves on Instagram.
Speaker 1 (15:25):
I just love Pixie Beauties on the second, I'm not
ready yet. Oh geez ash, seriously for you kidding?
Speaker 5 (15:33):
Have you seen how my skin has been glowing lately?
Speaker 1 (15:34):
I'm stopping. I mean seriously. Pixie Beauty products are for
every day and they are the best. I love the Glowtonic.
It's become a staple in my skincare.
Speaker 5 (15:44):
I love that product.
Speaker 2 (15:45):
I use it every day before I do my skincare,
and honestly, it's like Braden's my face.
Speaker 1 (15:49):
I want to say yeah. I mean a guest commented
today on how beautiful you looked and that you were
dewey and glowy, and it's all because of Pixie.
Speaker 2 (15:57):
Honestly, Pixie products just know how to make you feel
beautiful in your own skin.
Speaker 1 (16:00):
My favorite is the Pixie on the glow blush. It
is so much fun. You can just stick it right on,
take it out. It's just one of my favorites. It's
so much fun and it looks so good on.
Speaker 2 (16:09):
Honestly, it gives you like a nice sunkiss glow. I
absolutely love it and it's gonna be great for summer.
If you guys want to glow this summer just like us,
visit www. Dot pixie Beauty dot com.
Speaker 1 (16:19):
I mean, I just love the way you hold your dishes,
the way you show everything. It's like you've been doing
this for years.
Speaker 3 (16:25):
Really, Oh yeah, thank you.
Speaker 1 (16:27):
I mean I love the way that you portray the
dish too, and showing every step. I like the way
you edit and cut things, and like from the day
we met, I've been following along, so I you know,
we do. We do have to try, and we're here
for the journey. So we're we're your gals, keep going,
you know.
Speaker 5 (16:43):
But it's also not even only about me, Like I've
found that I've helped businesses along the way. Yeah, we
do a lot of site visits, so we'll go to
a restaurant at deli and it helps bring the community together.
It helps spotlight their business as well, especially like small
mom and pop shops that really can use the advertising,
because that's what it's all about nowadays.
Speaker 1 (17:03):
Especially the social region.
Speaker 2 (17:04):
I mean we've even talked about that with like our
marketing clients, Like we've been to like huge events with
like celebrities and like we find a brand that would
work perfect hand in hand with one of our clients,
and like they never would have gotten that opportunity. But
like since we go out and interview, like we get
all these connections for them.
Speaker 1 (17:18):
It is it's the same like Rossi's, Like truly, if
you came shout out to Rossi's, they have the best
Italian meals. They have the sandwiches. They're like, if you
get a Rossy sandwich, get it for your entire family
because they're cute.
Speaker 3 (17:31):
I'll just give it to my son.
Speaker 1 (17:31):
Yeah, just give it to Luca's comments.
Speaker 6 (17:34):
I want to.
Speaker 1 (17:34):
I want Luca to taste test Rossie. They got like
the best deli in New York.
Speaker 3 (17:40):
Next spring break will go.
Speaker 1 (17:41):
Yeah, and that's a big claim to fame to get
that from New York. So come up and I'll introduce
you to the brothers. We'll do a little thing and
and yeah, I mean I agree one hundred percent with
the advertising from your platform to these you know mom
and pop shop, it's huge.
Speaker 3 (17:56):
Yes, no, it's it's definitely.
Speaker 5 (17:57):
It's definitely become very lucrative for them too, because we
help them out brands, different brands and stuff like that.
Speaker 1 (18:04):
Sure, it's good, good all around. It's good all around.
So if you were to give advice to someone who's
like not ready to pull the plug but wants to
start doing this, and they're a professional, what would your
advice be.
Speaker 5 (18:16):
So my advice would be to just dip your toe
in the pool. See you know, don't put pressure on yourself.
Do a video or two, see how it does. Don't
get caught up in the likes and views. If you're
having fun with it, have fun with it and do it.
If you're educating somebody on I have a friend and
she knows a lot about holistic medicine and supplements, but
she's so afraid to share her knowledge. And I'm like,
(18:37):
you have so much knowledge, just make a page and
just worst case scenario, you just never post again. But
just see how it goes. Because after a while, I
think you get the hang of it and you like
doing it so and everybody sees that it's educational or
fun right, And if you.
Speaker 2 (18:53):
Find your niche, you're set too exactly and.
Speaker 3 (18:55):
You meet so many different it just opens your world
a lot.
Speaker 1 (18:58):
It does, I think like the stigma behind it, it's
so funny, like I'll talk to like my friend's mom
and she'll be like, you know, don't post too much
of your life and don't do this. And then i'll
talk to someone else they're like, oh my god, I
love what you're posting. And then it's like everyone has
an opinion. Everybody's regardless, yes, and they feel a certain way,
and that's all good. You got to do it's best
for you, exactly. I mean, I'm kind of private. I
(19:21):
don't post about everything. I try to keep it positive.
Speaker 4 (19:26):
You know.
Speaker 5 (19:27):
Of course, if there's like sickness or anything like that,
I don't like to post things like that because I
feel like, yes, it humanizes me, but it also brings
people down, and I want to, like, I want to
uplift people. I want people to think of my content
as fun and engaging and something that they can do themselves.
Speaker 1 (19:42):
Yeah.
Speaker 5 (19:42):
So I try to keep it up beat, but you know,
everybody's different. Everybody does what works for them. But then again,
I sometimes i feel like I'm holding back some aspects
of my life that maybe aren't that positive.
Speaker 1 (19:53):
But I think it's always a second guess. Right along
this journey, it's always like, well, if I do this,
then maybe my colleagues won't take me serious, but I
know it's what I need to do to get us
to the next level. Right, Sometimes it's so true, it's
breaking that barrier, it is, but knowing that it's okay too.
And and I think there is a balance right with
all of it, because it's got to be your comfort
(20:15):
level too.
Speaker 5 (20:16):
Yes, all the ways that it won't come off as
as exactly it'll be like you're trying to follow a
trend or you're just trying to be sensational for the
sake of being said, but not that you really want to,
you know what I mean?
Speaker 1 (20:27):
So so true.
Speaker 3 (20:28):
So what's been your favorite dish besides linguini. I love pizza,
that's a given.
Speaker 5 (20:35):
But I also love like things that aren't not essentially Italian,
like I love a good lamburger. You don't really see
them on the menu that often, so I do like that.
I like anything pistachio like stashio. Tierra massou is one
of my favorite relitings that I make.
Speaker 1 (20:50):
Yes, all right, I know what I'm bringing over. I
do love good like.
Speaker 5 (20:54):
Chicken wings, like spicy chicken wings.
Speaker 1 (20:56):
I love.
Speaker 3 (20:57):
I love American food too.
Speaker 5 (20:58):
I like all cuisines sushi is one of my favorites.
So I'm kind of there's not really much that I
don't like, which is a problem. It could be a problem,
but I'm not picky.
Speaker 1 (21:09):
Yeah, no, that's amazing. Oh my god, you got me
wanting wings. Now we do something, will you Gaby? Come on?
We need some wings around here.
Speaker 2 (21:18):
Did you have like a video that performed the best?
Like that was one of your most viral recipes.
Speaker 5 (21:22):
So funny you say that I have videos that perform
the best, but not viral recipes.
Speaker 3 (21:28):
But we do a lot of skits too.
Speaker 1 (21:30):
Yeah.
Speaker 5 (21:30):
So we do a lot of fun movie skits, which
is kind of like not really food related, but it's
it plays into the Italian theme, and a lot of
my audience is you know, Italian American, so they love
like the Bronx Tail, like all Bronx tail skit.
Speaker 3 (21:43):
Did really well, The Good Fellas we walked through the kitchen.
Speaker 5 (21:47):
So fun stuff like that really does well because it
just brings back I guess a lot of you know,
memories and nostalgia for people as movie skits to like
they skyrocket just too.
Speaker 1 (21:57):
Yeah, you guys are funny. You and your boyfriend do
ye Love has a lot of stuff with me. He's
coming on too, and I'm so excited to talk to him.
And I just have to tell you, you guys are funny.
You guys you me up And I think that's like
what you know, it's it's it's like the Italian American right,
the New Age so true because.
Speaker 5 (22:18):
Even people that didn't grow up with those movies they
appreciate that course because they learned from their parents or
and they've just become part of you know, American pop culture.
But yes, we've actually sent our video the Bronx Tail
wants to Chas Palmonary and the Old Broncado and it's
hysterical that like people actually like the celebrities that are
in these films get to see arc.
Speaker 1 (22:39):
It is.
Speaker 3 (22:40):
Social media is just so amazing, like in.
Speaker 1 (22:42):
That regard it is. It's it's unbelievable, I will say
to like just being able to, like you said, like
touch those folks. You're influencing so many other people, but
getting on in front of the people that were part
of it and part of those monumental moments that you
couldn't do that without social no exactly, you know, never.
Speaker 3 (22:59):
Be able to do that, you would never be able
to do that.
Speaker 2 (23:01):
At what point in your cooking journey did you decide
that you wanted to bring it to social media and
share it with everyone.
Speaker 5 (23:06):
Probably early on in the beginning, because in the beginning,
when we first were on lockdown, like in March of
twenty twenty, my colleagues and I we started like a
WhatsApp group and we would swap recipes on that, and
then we started with the Facebook recipe.
Speaker 3 (23:22):
Groups and stuff like that.
Speaker 5 (23:24):
So I was on those, and then my friends were like,
why don't you change your social to not a private
one to a public which I did, and then after
that I would just post pictures at that point, and
they were like, oh my goodness. My pictures were kind
of like pinteresty, Like I would go to home goods
and I would buy you know, dishes and cutlery and
(23:46):
like and set up set it up like a stylist way,
and then I would post pictures and then the rest,
you know, one thing led to another, and then I
started to make the recipes, photograph them, and then I
work backwards.
Speaker 3 (23:58):
I never set forth to write a cookoo. It kind
of just happens.
Speaker 1 (24:02):
That's so cool.
Speaker 3 (24:03):
So I would say early on, early on.
Speaker 1 (24:06):
I love that. That's so cool.
Speaker 2 (24:07):
So you never know, like what could happen, Like who
would have thought from like a global pandemic, Like you
have a whole social media following, you have your own cookbook,
and you're still doing all the stuff with law Amazing.
Speaker 5 (24:18):
It's like it's like, what do they say the expression is,
it's not it's your circumstances don't determine you. That's the
same water that boils the egg softens the potato, hardens
the eggs softens the potato. So you know, I just
kind of had grit and just put my nose to
the grindstone and did it. But I'm very like type
A like that too, Like I don't let any grass
gar onto my feet.
Speaker 3 (24:38):
I'm like, I'll find a.
Speaker 1 (24:39):
Way to do something for me too. I love it too.
Oh god, yeah, we are so like that, right. You
gotta come, you gotta come in my love, and we're
gonna do it done cooking bonds people. I love it.
I love it.
Speaker 5 (24:54):
I love to put the music on the Sinatra of
the Jimmy ROSSELLI nice glass of wine too. Just that's
like that's like my happy.
Speaker 1 (25:01):
Place, you know.
Speaker 5 (25:02):
Yeah, Sunday sauce, Sunday sauce.
Speaker 1 (25:05):
We'll do it, We'll do it. We got this.
Speaker 3 (25:08):
That would be awesome.
Speaker 1 (25:09):
I would love to We're gonna and we'll do We'll
do the Rosses. Yes, we'll go to Rossies and check
it out. But thank you so much, Danielle.
Speaker 3 (25:16):
And I have a copy of my cookbook for you today.
I'll sign it for you.
Speaker 1 (25:20):
Yes, I can't wait, you know, I have to tell you.
I can't wait to uh to use it. Oh my god,
I'm excited.
Speaker 2 (25:25):
Where can people find it?
Speaker 4 (25:27):
So?
Speaker 3 (25:27):
It's available on Amazon.
Speaker 5 (25:28):
It's also available on my website, which is have you
Covered in the Kitchen dot Com and the signed ones
you can get on my website and Amazon is unsigned.
So and that's what my hands will have you covered
in the Kitchen dot Com.
Speaker 1 (25:40):
Yes, so make sure you check her out. Danielle, thank
you so much for joining me so much.
Speaker 3 (25:46):
So I can't wait to cook with you guys and break.
Speaker 1 (25:49):
We will definitely cook together, no doubt. I can't wait.
And uh we'll bring it to Pekeepsie or we'll come
to you you tell us. But I know Rossies would
love to have you.
Speaker 3 (25:57):
Sure, I'm in, I'm in. I'm down with Let's go.
Speaker 1 (26:01):
Thank you so much for joining you and follow me
at Michelle broone online Danielle, where can they follow you?
One more day?
Speaker 5 (26:06):
You can follow me on have You Covered in the
Kitchen dot com or on my socials Have You Covered
in the Kitchen Awesome.
Speaker 2 (26:13):
And you guys can find me at Ash McPherson two
h's on all socials.
Speaker 1 (26:16):
All right, make sure you check us out next week
Tuesday mornings. We'll see you soon. Bye,
Hey, it's Michelle Varone. What's going on? It's Arid read
here with my co host ash.
Speaker 2 (00:04):
Hey, what's going on?
Speaker 1 (00:05):
Ziet's ash? I can't get over, like, how many episodes now?
I think we're at over one fifty.
Speaker 2 (00:11):
Oh, absolutely, we're up on two hundred. Yeah, that's crazy.
That actually is really crazy.
Speaker 1 (00:16):
I know. I can't hope we could talk that much.
I know, And to like think that this was an
idea five years ago in our kitchen to empower women,
you know, it.
Speaker 2 (00:25):
Kind of goes pretty hand in hand with today's episode.
Speaker 1 (00:27):
Yes, it does. I'm here with my girl, Danielle cam
and Nitty, and I'm so excited to have her on today.
What's going on? Girl?
Speaker 3 (00:33):
How are you?
Speaker 1 (00:34):
Guys?
Speaker 3 (00:35):
Did I hear kitchen?
Speaker 4 (00:36):
Oh?
Speaker 1 (00:36):
Yeah, yes you did, Yes you did. Hey, guys, before
today's episode, I want to talk to you about something
that Ashley and I care a lot about mental health.
Speaker 2 (00:54):
That's right, taking care of your mental health is just
as important as taking care of your physical health. And
mental health America Duchess County is the perfect place for that.
Speaker 1 (01:02):
Help. Absolutely, mental Health America of Duchess County is super
empowering and helps so many people. With so many problems.
Speaker 2 (01:09):
Honestly, it's pretty amazing seeing how mental health actually affects people.
I mean the guests that we've had on the show.
We've talked about mental health in almost every episode, and
it's a serious topic.
Speaker 1 (01:19):
Now's the time to prioritize your mental well being. If
you're suffering from anxiety, depression, or anything mental health related,
visit Mental Health America Duchess County at MHA Duchess dot org.
Speaker 4 (01:31):
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Speaker 1 (02:15):
So I want to talk about the whole thing. I
want to start from the beginning, going into law and
what motivated you to do that, and we'll go from there.
Speaker 3 (02:23):
Excellent.
Speaker 5 (02:24):
So my journey is atypical, Like you said, yep, I've
been a lawyer for over twenty years, and that was
something that coming from an Italian household growing up, you know,
they wanted the professionals to be prominent in the family.
My sister was a doctor, so my mom said, well,
you can either be a doctor, a lawyer, a non
or an accountant. So all kidding aside, I did always
(02:48):
want to be a lawyer. I took a pre law
course in high school and I loved it. Then I
went on to law school and then I.
Speaker 3 (02:53):
Worked for a firm.
Speaker 5 (02:54):
I worked for the district Attorney's office, kind of got
my skills, and then I went off on my own.
And I went off on my own in twenty thirteen
and I've been on my own ever since. So I
work for myself and I Incorporated. My company is called
Have You Covered, LLC. So it's basically an agency for
(03:14):
other lawyers and we provide all types of court coverage
on hearings, depositions, court appearances. And it's pretty widespread up
even where you are. I cover all sixty two counties
in New York State. In New York State, right, so
most of the most of the volume comes from the city,
the Five Boroughs, but everywhere, everywhere lawyers need coverage, we go.
Speaker 1 (03:36):
That's amazing. And you know, you never think of an
agency type of thing for an attorney, right for a firm,
it's more of like, oh, I have my attorney and
we do this. So what's the process, Like do the
clients call you directly or what does it kind of work? Like?
Speaker 5 (03:49):
Yes, so the clients are not people.
Speaker 3 (03:52):
They're people, but they're lawyers.
Speaker 5 (03:54):
They're not people with cases, So we don't represent the
people directly. We represent the lawyers that need in court.
Speaker 1 (04:01):
That's amazing.
Speaker 5 (04:02):
So let's say you're a solo practitioner. You have to
be in three counties on the same day, and you
can't do it. You don't have the wherewithal to do it,
you don't have the personnel you call me and I
get you coverage in Nassau, in Suffolk, in Duchess, in Brooklyn,
Staten Island, wherever you need coverage.
Speaker 3 (04:16):
I know who's ware on any given day.
Speaker 1 (04:18):
That's amazing And to have someone to have the experience
and then you know, I love the LLC. Right have
you Covered? And now your handle on Instagram is have
you Covered? In the kitchen?
Speaker 5 (04:28):
In the kitchen and so good.
Speaker 3 (04:30):
Which was like the natural segue.
Speaker 1 (04:32):
Yeah, it's the total have you Covered brand? I love it.
I want to learn more about how you went from
the courtroom to the Kuchina.
Speaker 5 (04:40):
Well, basically, it wasn't intended. It was my pandemic baby.
The courts were closed for over two years for us
as tough.
Speaker 3 (04:49):
It was very tough.
Speaker 5 (04:50):
We didn't know if we were ever getting back to
work again, and there was no hybrid system. There was
no virtual so everything had to be done in person
pre pandemic, and my business model relied on volumes of
appearances because the way we get compensated is through every appearance.
So when the courts were on a lull, there was
(05:11):
nothing to do. There was no virtual system, yet they did.
They subsequently made a virtual system. Now we have both
a hybrid model going on, but before that we didn't,
so I had a lot of time I had my
son home. He was remotely learning like yours probably were,
and I just it was cathartic for me to cook.
You know, I grew up Italian American and food is
(05:32):
life and everything revolves around.
Speaker 3 (05:34):
Food, as you probably know.
Speaker 5 (05:36):
Yes, so I never had any formal culinary training. I
learned from you know, University of Nana, College of Grandma.
My nana lived upstairs from us growing up, so we
had a two family house and I was constantly around food, helping.
Speaker 3 (05:49):
Her, watching her.
Speaker 5 (05:50):
So I guess I kind of learned by osmosis, and
then it helped me to kind of deal with what
was going on in the world. It was so depressing
and who wanted watch the news at that point. So
I would cook, and I would recipe, develop and I
would go to farmers' markets and I would go to
the supermarket plan my menu, and some recipes were old ones,
like old school ones that I grew up with. Some
(06:11):
I experimented with that I had never done before. So
it was really fun and had home my son home,
and he was like the official taste tester and.
Speaker 1 (06:19):
Wait, wait, wait, wait, we have him here today. Yes,
you did, so we gotta say hi to Luca. Luca's
in the house, Lucas say, hey, come on over look
a come on camera for a moment. Let's give Luca
a round of applus. Here he's here in the house, Luca.
We love here. I want to meet the taster. I
don't know how we're going to get him on because
he's got to like, yeah, come over here for one second, Luca,
(06:41):
just say hello, yes, say hi to Ashley's mic. What's
it like being the taste tester? Oh, it's been great.
Has your mom like really done it up? Are you
happy with the result or what? Definitely? And what about
your favorite dish? I can pick one.
Speaker 3 (06:59):
Great, Just name a good one, the one that you like.
Speaker 1 (07:06):
I mean the crab sauce is the crew, all right,
all right?
Speaker 5 (07:09):
The Christmas Eve crabs.
Speaker 1 (07:10):
That's my favorite thing too. I love it. Growing up
Italian is the best. That was the best. We love you, Luca.
Thanks for being the taste tester.
Speaker 3 (07:23):
He was very He was a good critic.
Speaker 5 (07:25):
Oh yeah, this needs a little more salt, This needs
a little more spice.
Speaker 1 (07:29):
So it's good to have someone else because you're tasting along.
Speaker 5 (07:32):
The way of course, so like you get like numb
to the taste exactly, and then you know then it's
good because he ate it all. Yeah, you know, I
didn't want it in the house because as it is,
everybody gained the COVID fifteen.
Speaker 1 (07:45):
I'm still losing that. But that's that is unbelievable, really cool.
And so you have one son just the taste test the.
Speaker 5 (07:53):
Taste right, that's totally is because he ate all the food.
Speaker 1 (07:58):
I love it. I love it. And how how old
was he taste testing?
Speaker 3 (08:01):
How old was he? So he was in the beginning
of high school.
Speaker 1 (08:06):
Wow, So that was a good, nice chunk of time,
it was, and it was probably really good bonding for
you too.
Speaker 3 (08:11):
Oh no, it was great. It was great.
Speaker 5 (08:12):
And he would we would come, he would go to
farmers' markets, we would go peach picking. We would do
this and he would help me with the ingredients and stuff.
Speaker 3 (08:19):
So it was really fun. It was really good time.
Speaker 5 (08:21):
And I knew I had to get it done before
the courts opened again, so I really put my nose
to the grindstone.
Speaker 3 (08:28):
I was very disciplined in doing it.
Speaker 5 (08:30):
I self published, so it was really like a learning
curve for me because I'd never done anything.
Speaker 3 (08:35):
Like that before.
Speaker 5 (08:36):
And so the book is also tells about I guess
my story growing up in Staten Island, to family house,
grandmother upstairs, and then it goes through the basics what
you need to cook because a lot of people are
afraid to cook, they have no confidence. So it goes
through getting started with all the tools and things that
you need.
Speaker 3 (08:56):
It's very user friendly.
Speaker 1 (08:57):
I can tell you about me and Ashley need you.
Speaker 2 (09:00):
You know, we should do like we should do some
sort of like cooking thing on one of them. Yeah, yeah,
you know, we try things from the cook but I
like that.
Speaker 1 (09:07):
That would be fun. Yeah, that would be a lot
of fun. We should get it. I get a sir
learn how to cook. So I guess, I guess now
is my time. Yeah, I mean, my mother's an amazing cook.
She makes like the thinnest seed through chicken cutless you
can blow.
Speaker 2 (09:20):
No one can replace them, and one can repeat them.
And we always say good you never had them. Listen,
yours are good. But there's something about noneas that, like
you can't match them. We always make the joke we're
like she's always sending us out when we're cooking with
her and she's doing something that she won't tell us.
Speaker 1 (09:33):
Yeah, that's why it tastes so yeah, but you know what,
she won't like like she So during COVID, we cooked
a lot too, but I didn't film it, but we
cooked a lot. I put all the recipes on my
notes of that she made it. There's like seventy of them,
and so I did it. But she's like, oh, just
grab a little of this and a little that. Like, ma,
that's not a recipe, right, They just like no, right, yeah,
(09:55):
And like you said, cooking is about confidence, especially in
an Italian household, because there's so many good cooks. My sisters,
I have three sisters, my mother, my mother in law
is an amazing cook. So I go in the kitchen
and I'm like the new bee, I'm green, and I'm
like I can't touch these women, of course, so you know,
so I just I'm like, you know what, you guys cook,
but I want to cook too. But it's it is
(10:15):
about the content.
Speaker 5 (10:16):
There's a funny saying about Italian women and cooking. And
they only invite you over to because they want to
show you that their sauce is better than you, but
cutlets are like meatballs. I feel like nobody ever replaces
you own your own nonas or your own grandmas, Like
they could be good, but they're never as good.
Speaker 1 (10:34):
Yeah.
Speaker 5 (10:34):
But and I think even myself with cooking, like I
always try to replicate what my grandmothers did and it
never tastes the same. And it's kind of like chasing
the moon, like I don't think I'll ever get it,
and I can't know. I don't know if it's something
that's like because I'm remembering it better, like it's associated
with war memories, or if it legit was better when
they made it.
Speaker 1 (10:54):
It's interesting because they're not there anymore. Right, So I
have my mom's food every night, so I work all
day and my husban and worse aled day we come home.
She has a nice meal for us. It's a beautiful thing.
She lives to me. She's eighty three. And I just wonder, like,
you know, am I gonna remember the way it tastes?
Like I can think about it now, but do you
remember really the way it tastes? Even now?
Speaker 5 (11:13):
I kind of do with certain things, like certain smells
I'll get and I'll remember exactly where I was eating
a meal with my grandparents.
Speaker 1 (11:21):
So that's so amazing. So what's been your favorite part
of this journey?
Speaker 5 (11:25):
Just meeting so many different people, Like literally before COVID,
I would be in court every day. Yeah, and my
circle professionally was very limited because we would see the
same lawyers in court every day. And then after this,
I'm meeting so many different kind of people, Like I
would never be here probably but for the pandemic and everything.
Speaker 1 (11:45):
Yeah, because we met with Nicole Pepa's shoutout.
Speaker 3 (11:48):
Yes, shout out to her, Nicole bro to our bro.
Speaker 1 (11:51):
We love her, we love her. We're gonna be doing
her event again this year. You guys going, I.
Speaker 5 (11:56):
Hope too, Yeah, hope too.
Speaker 1 (11:57):
Yeah, she's so she has an event to help friends
of the well and she's just an amazing purpose. Make
sure you follow her. The Derby, the Kentucky Derby, the
Kentucky Derby. It's so fun and beautiful. And we met
that night and we clicked. I know, I was like,
where have you been my Italian sister? I know.
Speaker 5 (12:12):
It's so funny, and it's become like such a great
journey because I meet so many great people, not only
cooks and chefs, but.
Speaker 3 (12:19):
Restaurant owners, business owners, just different.
Speaker 5 (12:21):
Creatives that are doing crafts or whatever they're doing on
social media, which I really never did before. Yes, so
it's been really nice to see that. And it's also
helps professionally. It's kind of like a symbiotic relationship now
with my law business, because I will speak with attorneys
and they will say, I saw your video, I saw
your latest video, and can I have this recipe?
Speaker 3 (12:42):
And it's really cool to me.
Speaker 1 (12:43):
That's amazing that you mentioned that, because I get so
I do marketing, and I've had a business for a
long time and I've been doing this for twenty five years,
and a lot of times I get asked, well, I
don't want to position myself in one way and then
not be taken seriously.
Speaker 3 (12:56):
For what I really did, right, like imposter syndrome.
Speaker 1 (12:58):
Right, or like the side like say like you want
a DJ but you're an attorney, and you don't want
say you're a chef, right, but you're an attorney and
want to be taken seriously. So you've done it. So
what's the semantic relationship been like for you?
Speaker 5 (13:10):
I get that all the time, or I used to, well,
are you a chef, Are you a lawyer? Which one
are you? And like, I'm both. I'm not a chef,
but I'm a cook and i like to do what
I do, so I've kind of embraced it. I'm like,
you can be multi you can be multi talented, you
can be multifaceted. Like not everything is so linear, you
(13:31):
know what I mean?
Speaker 1 (13:32):
And two things can be true Gabby by the way,
same time. But I will say, back in the day,
right when I started in corporate America ten years of
fifteen years ago or whatever it was, it was like, Okay,
I was an SVP of marketing and that was it.
You can't have an Instagram that states anything else because
you represent the brand all of these things. And that's
still true in some major corporations. But I find with
(13:54):
personal branding and the era of personal branding, you can
be many things and you can do many things well,
and you can showcase them and not seem like you're
scatter brained or too much or over the top. And
I really love the way this is going because you're
showing the reality of a person and it's super relatable.
Speaker 3 (14:10):
One hundred percent.
Speaker 5 (14:12):
For me, it's an added level of I mean, I
cannot do everything that some of these other influencers do
because I still am a professional. My clients wouldn't take
me seriously if I did certain things, nor would I
want to probably do those things anyway. But so you
have to maintain I guess a certain level of decorum
as an attorney as well, thinking of your clients and
what they see and what you put out there.
Speaker 6 (14:34):
Shout out to our incredible partner, Steve Prohashka from Big Steve,
Big Moves dot com. He has a book called From
Orphan to Millionaire where he shares his incredible story about
becoming a millionaire after being an orphan. If you're ready
to elevate your mindset, master resilience and make big moves
in life in business, make sure you check out Big
(14:55):
Steve Big Moves dot com where you can find his book.
And if reading isn't another Steve takes it to the stage.
He's a dynamic public speaker. He delivers game changing talks
on partnerships, leadership success, and overcoming obstacles. Steve is one
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(15:15):
for a speaker that will change the game for your
event and beyond. Make sure you check out Big Steve
Big Moves dot com and Big Steve Big Moves on Instagram.
Speaker 1 (15:25):
I just love Pixie Beauties on the second, I'm not
ready yet. Oh geez ash, seriously for you kidding?
Speaker 5 (15:33):
Have you seen how my skin has been glowing lately?
Speaker 1 (15:34):
I'm stopping. I mean seriously. Pixie Beauty products are for
every day and they are the best. I love the Glowtonic.
It's become a staple in my skincare.
Speaker 5 (15:44):
I love that product.
Speaker 2 (15:45):
I use it every day before I do my skincare,
and honestly, it's like Braden's my face.
Speaker 1 (15:49):
I want to say yeah. I mean a guest commented
today on how beautiful you looked and that you were
dewey and glowy, and it's all because of Pixie.
Speaker 2 (15:57):
Honestly, Pixie products just know how to make you feel
beautiful in your own skin.
Speaker 1 (16:00):
My favorite is the Pixie on the glow blush. It
is so much fun. You can just stick it right on,
take it out. It's just one of my favorites. It's
so much fun and it looks so good on.
Speaker 2 (16:09):
Honestly, it gives you like a nice sunkiss glow. I
absolutely love it and it's gonna be great for summer.
If you guys want to glow this summer just like us,
visit www. Dot pixie Beauty dot com.
Speaker 1 (16:19):
I mean, I just love the way you hold your dishes,
the way you show everything. It's like you've been doing
this for years.
Speaker 3 (16:25):
Really, Oh yeah, thank you.
Speaker 1 (16:27):
I mean I love the way that you portray the
dish too, and showing every step. I like the way
you edit and cut things, and like from the day
we met, I've been following along, so I you know,
we do. We do have to try, and we're here
for the journey. So we're we're your gals, keep going,
you know.
Speaker 5 (16:43):
But it's also not even only about me, Like I've
found that I've helped businesses along the way. Yeah, we
do a lot of site visits, so we'll go to
a restaurant at deli and it helps bring the community together.
It helps spotlight their business as well, especially like small
mom and pop shops that really can use the advertising,
because that's what it's all about nowadays.
Speaker 1 (17:03):
Especially the social region.
Speaker 2 (17:04):
I mean we've even talked about that with like our
marketing clients, Like we've been to like huge events with
like celebrities and like we find a brand that would
work perfect hand in hand with one of our clients,
and like they never would have gotten that opportunity. But
like since we go out and interview, like we get
all these connections for them.
Speaker 1 (17:18):
It is it's the same like Rossi's, Like truly, if
you came shout out to Rossi's, they have the best
Italian meals. They have the sandwiches. They're like, if you
get a Rossy sandwich, get it for your entire family
because they're cute.
Speaker 3 (17:31):
I'll just give it to my son.
Speaker 1 (17:31):
Yeah, just give it to Luca's comments.
Speaker 6 (17:34):
I want to.
Speaker 1 (17:34):
I want Luca to taste test Rossie. They got like
the best deli in New York.
Speaker 3 (17:40):
Next spring break will go.
Speaker 1 (17:41):
Yeah, and that's a big claim to fame to get
that from New York. So come up and I'll introduce
you to the brothers. We'll do a little thing and
and yeah, I mean I agree one hundred percent with
the advertising from your platform to these you know mom
and pop shop, it's huge.
Speaker 3 (17:56):
Yes, no, it's it's definitely.
Speaker 5 (17:57):
It's definitely become very lucrative for them too, because we
help them out brands, different brands and stuff like that.
Speaker 1 (18:04):
Sure, it's good, good all around. It's good all around.
So if you were to give advice to someone who's
like not ready to pull the plug but wants to
start doing this, and they're a professional, what would your
advice be.
Speaker 5 (18:16):
So my advice would be to just dip your toe
in the pool. See you know, don't put pressure on yourself.
Do a video or two, see how it does. Don't
get caught up in the likes and views. If you're
having fun with it, have fun with it and do it.
If you're educating somebody on I have a friend and
she knows a lot about holistic medicine and supplements, but
she's so afraid to share her knowledge. And I'm like,
(18:37):
you have so much knowledge, just make a page and
just worst case scenario, you just never post again. But
just see how it goes. Because after a while, I
think you get the hang of it and you like
doing it so and everybody sees that it's educational or
fun right, And if you.
Speaker 2 (18:53):
Find your niche, you're set too exactly and.
Speaker 3 (18:55):
You meet so many different it just opens your world
a lot.
Speaker 1 (18:58):
It does, I think like the stigma behind it, it's
so funny, like I'll talk to like my friend's mom
and she'll be like, you know, don't post too much
of your life and don't do this. And then i'll
talk to someone else they're like, oh my god, I
love what you're posting. And then it's like everyone has
an opinion. Everybody's regardless, yes, and they feel a certain way,
and that's all good. You got to do it's best
for you, exactly. I mean, I'm kind of private. I
(19:21):
don't post about everything. I try to keep it positive.
Speaker 4 (19:26):
You know.
Speaker 5 (19:27):
Of course, if there's like sickness or anything like that,
I don't like to post things like that because I
feel like, yes, it humanizes me, but it also brings
people down, and I want to, like, I want to
uplift people. I want people to think of my content
as fun and engaging and something that they can do themselves.
Speaker 1 (19:42):
Yeah.
Speaker 5 (19:42):
So I try to keep it up beat, but you know,
everybody's different. Everybody does what works for them. But then again,
I sometimes i feel like I'm holding back some aspects
of my life that maybe aren't that positive.
Speaker 1 (19:53):
But I think it's always a second guess. Right along
this journey, it's always like, well, if I do this,
then maybe my colleagues won't take me serious, but I
know it's what I need to do to get us
to the next level. Right, Sometimes it's so true, it's
breaking that barrier, it is, but knowing that it's okay too.
And and I think there is a balance right with
all of it, because it's got to be your comfort
(20:15):
level too.
Speaker 5 (20:16):
Yes, all the ways that it won't come off as
as exactly it'll be like you're trying to follow a
trend or you're just trying to be sensational for the
sake of being said, but not that you really want to,
you know what I mean?
Speaker 1 (20:27):
So so true.
Speaker 3 (20:28):
So what's been your favorite dish besides linguini. I love pizza,
that's a given.
Speaker 5 (20:35):
But I also love like things that aren't not essentially Italian,
like I love a good lamburger. You don't really see
them on the menu that often, so I do like that.
I like anything pistachio like stashio. Tierra massou is one
of my favorite relitings that I make.
Speaker 1 (20:50):
Yes, all right, I know what I'm bringing over. I
do love good like.
Speaker 5 (20:54):
Chicken wings, like spicy chicken wings.
Speaker 1 (20:56):
I love.
Speaker 3 (20:57):
I love American food too.
Speaker 5 (20:58):
I like all cuisines sushi is one of my favorites.
So I'm kind of there's not really much that I
don't like, which is a problem. It could be a problem,
but I'm not picky.
Speaker 1 (21:09):
Yeah, no, that's amazing. Oh my god, you got me
wanting wings. Now we do something, will you Gaby? Come on?
We need some wings around here.
Speaker 2 (21:18):
Did you have like a video that performed the best?
Like that was one of your most viral recipes.
Speaker 5 (21:22):
So funny you say that I have videos that perform
the best, but not viral recipes.
Speaker 3 (21:28):
But we do a lot of skits too.
Speaker 1 (21:30):
Yeah.
Speaker 5 (21:30):
So we do a lot of fun movie skits, which
is kind of like not really food related, but it's
it plays into the Italian theme, and a lot of
my audience is you know, Italian American, so they love
like the Bronx Tail, like all Bronx tail skit.
Speaker 3 (21:43):
Did really well, The Good Fellas we walked through the kitchen.
Speaker 5 (21:47):
So fun stuff like that really does well because it
just brings back I guess a lot of you know,
memories and nostalgia for people as movie skits to like
they skyrocket just too.
Speaker 1 (21:57):
Yeah, you guys are funny. You and your boyfriend do
ye Love has a lot of stuff with me. He's
coming on too, and I'm so excited to talk to him.
And I just have to tell you, you guys are funny.
You guys you me up And I think that's like
what you know, it's it's it's like the Italian American right,
the New Age so true because.
Speaker 5 (22:18):
Even people that didn't grow up with those movies they
appreciate that course because they learned from their parents or
and they've just become part of you know, American pop culture.
But yes, we've actually sent our video the Bronx Tail
wants to Chas Palmonary and the Old Broncado and it's
hysterical that like people actually like the celebrities that are
in these films get to see arc.
Speaker 1 (22:39):
It is.
Speaker 3 (22:40):
Social media is just so amazing, like in.
Speaker 1 (22:42):
That regard it is. It's it's unbelievable, I will say
to like just being able to, like you said, like
touch those folks. You're influencing so many other people, but
getting on in front of the people that were part
of it and part of those monumental moments that you
couldn't do that without social no exactly, you know, never.
Speaker 3 (22:59):
Be able to do that, you would never be able
to do that.
Speaker 2 (23:01):
At what point in your cooking journey did you decide
that you wanted to bring it to social media and
share it with everyone.
Speaker 5 (23:06):
Probably early on in the beginning, because in the beginning,
when we first were on lockdown, like in March of
twenty twenty, my colleagues and I we started like a
WhatsApp group and we would swap recipes on that, and
then we started with the Facebook recipe.
Speaker 3 (23:22):
Groups and stuff like that.
Speaker 5 (23:24):
So I was on those, and then my friends were like,
why don't you change your social to not a private
one to a public which I did, and then after
that I would just post pictures at that point, and
they were like, oh my goodness. My pictures were kind
of like pinteresty, Like I would go to home goods
and I would buy you know, dishes and cutlery and
(23:46):
like and set up set it up like a stylist way,
and then I would post pictures and then the rest,
you know, one thing led to another, and then I
started to make the recipes, photograph them, and then I
work backwards.
Speaker 3 (23:58):
I never set forth to write a cookoo. It kind
of just happens.
Speaker 1 (24:02):
That's so cool.
Speaker 3 (24:03):
So I would say early on, early on.
Speaker 1 (24:06):
I love that. That's so cool.
Speaker 2 (24:07):
So you never know, like what could happen, Like who
would have thought from like a global pandemic, Like you
have a whole social media following, you have your own cookbook,
and you're still doing all the stuff with law Amazing.
Speaker 5 (24:18):
It's like it's like, what do they say the expression is,
it's not it's your circumstances don't determine you. That's the
same water that boils the egg softens the potato, hardens
the eggs softens the potato. So you know, I just
kind of had grit and just put my nose to
the grindstone and did it. But I'm very like type
A like that too, Like I don't let any grass
gar onto my feet.
Speaker 3 (24:38):
I'm like, I'll find a.
Speaker 1 (24:39):
Way to do something for me too. I love it too.
Oh god, yeah, we are so like that, right. You
gotta come, you gotta come in my love, and we're
gonna do it done cooking bonds people. I love it.
I love it.
Speaker 5 (24:54):
I love to put the music on the Sinatra of
the Jimmy ROSSELLI nice glass of wine too. Just that's
like that's like my happy.
Speaker 1 (25:01):
Place, you know.
Speaker 5 (25:02):
Yeah, Sunday sauce, Sunday sauce.
Speaker 1 (25:05):
We'll do it, We'll do it. We got this.
Speaker 3 (25:08):
That would be awesome.
Speaker 1 (25:09):
I would love to We're gonna and we'll do We'll
do the Rosses. Yes, we'll go to Rossies and check
it out. But thank you so much, Danielle.
Speaker 3 (25:16):
And I have a copy of my cookbook for you today.
I'll sign it for you.
Speaker 1 (25:20):
Yes, I can't wait, you know, I have to tell you.
I can't wait to uh to use it. Oh my god,
I'm excited.
Speaker 2 (25:25):
Where can people find it?
Speaker 4 (25:27):
So?
Speaker 3 (25:27):
It's available on Amazon.
Speaker 5 (25:28):
It's also available on my website, which is have you
Covered in the Kitchen dot Com and the signed ones
you can get on my website and Amazon is unsigned.
So and that's what my hands will have you covered
in the Kitchen dot Com.
Speaker 1 (25:40):
Yes, so make sure you check her out. Danielle, thank
you so much for joining me so much.
Speaker 3 (25:46):
So I can't wait to cook with you guys and break.
Speaker 1 (25:49):
We will definitely cook together, no doubt. I can't wait.
And uh we'll bring it to Pekeepsie or we'll come
to you you tell us. But I know Rossies would
love to have you.
Speaker 3 (25:57):
Sure, I'm in, I'm in. I'm down with Let's go.
Speaker 1 (26:01):
Thank you so much for joining you and follow me
at Michelle broone online Danielle, where can they follow you?
One more day?
Speaker 5 (26:06):
You can follow me on have You Covered in the
Kitchen dot com or on my socials Have You Covered
in the Kitchen Awesome.
Speaker 2 (26:13):
And you guys can find me at Ash McPherson two
h's on all socials.
Speaker 1 (26:16):
All right, make sure you check us out next week
Tuesday mornings. We'll see you soon. Bye,
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