May 14, 2023 • 60 mins
Kooking With Kelli . .. https://www.nanaschickenandwaffles.com -- Shout out to Letitia Scott-Jackson for the introduction. --- Listen on IHeart Radio, Spotify, Apple, Google, Amazon, Audible and your smart TV.
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(00:01):
I hope you're enjoying this big exclusiveshow. Don't forget to subscribe to this
channel now marry to the show.I am doing good. Happy, um,
I guess we call it happy Friday. A right, happy Friday.
Super excited is Friday? How aboutyou? I'm having a wonderful day,
you know, Kelly. I amexcited every morning I wake up. To
(00:23):
be honest, you know, everyday I just want to wake up,
absolutely, absolutely every more to wakeup in a thank you guy. It's
another day to be here. SoI'm saying, man, absolutely, yes,
you are dropping like flies. Man. Good. Yeah, so grateful,
(00:45):
grateful, Thank you guys, thankyou so bless us on with a
little snippet of your resume. Ihad hope that I had your trailer loaded
up, but you know, theDevil is a liar um only audio that
I'm not loaded in it, soit's must him two minutes. So hopefully
I'll have it by the time you, um you get off, because I
(01:06):
know that you've only got a fewminutes to share with us. But I
did want to get your story throughsome promo for you and also introduce you
to the one and only the Legendof Miss he hates this part, Kelly.
But yeah, so that's just theway I showed him left. That's
my dad. I love it.But um, yeah, tell us a
little bit about Kelly. So Iam Kelly Potter Ferroll. I am the
(01:32):
owner of owner and founder of ManageTaking a Waffle. I am the author
of Being with Kelly. Um,let me make sure your audio quality is
up to park because I your alittle muscle to me, Judge, you're
aunt. Let me say, hey, welcome, welcome, How are you?
Can you hear her? Hello?Yeah, she's not coming in super
(01:57):
clear, so we might have todo that over. Can you're just your
mike just a little bit? Canyou hear me now? Yes, so
much better? Thank you for that. Okay, Yeah, I have my
harpythan all right, all right,so yeah, let's start with the introduction
(02:19):
and then I'm going to toss itover to Judge because you guys have a
common denominator and that's you know,you're in the food industry and I want
to hear about these recipes and yourtrucks and all the other promotions. Yeah.
So I am Kelly Potter Farrell.I am the owner and founder of
Nana's chicken and waffles. I amalso the author of Cooking with Kelly.
(02:42):
Thank you, thank you, mjudge. I sent you a slew of
things. Um, I want toget do you have questions? Before?
I asked her a questions because Iwant to talk about her cookbook. Have
her give a few recipes, andthen you know, give us updates regarding
the food trucking upcoming promotions. Ladies, First, I will await respond.
(03:13):
Yeah, it's a very nice war. I'm enjoying listening YouTube. Thank you,
thank you? All right, let'sso hard. Yeah, so what
what is? I'm may be anold bachelor, but I may be an
old bachelor, but I ain't deadyet. I'm enjoying to listen. All
(03:36):
right, that's all. That's ana k A wink wink. He thinks
you Yeah, so he thought yourphotos were absolutely stunning and and that's good
because I thought the two and I'maway from gay but I give credit.
We're credited to you know, Soyeah, I am fun um setting you
(03:57):
on on on Instagram. I loveyour family photos and thank you so much
for taking the time about to share. Yeah, actuate that so I looks
up Cooking with Kelly. Guys,Her Instagram is at Cooking with Kelly,
and it's cooking with a K andKelly with Kay. I guess it's not
all the way it's so Kelly,but hey e Lli. As opposed to
(04:19):
why and about the book, enjoyeddelicious Southern meals every day of the week.
With Cooking with Kelly, simple toprepare, mouth watering dishes, collection
of recipes, you'll learn to cookfoal satisfying homemade food with most requiring short
preparation and cooking time. That's perfectfor me because I am a microwave quaint.
(04:43):
Well, I've actually graduated to airfryer, so hey, yay me.
I heard that air fire is prettyfabulous. It's not really my thing,
man, you know. I mean, everybody's like killing the whole air
frier game, so I am.I'm here for anything that's like easy and
fast. I am totally down withit. So cheers to all my air
(05:03):
friers. Absolutely, yeah, Sotalk to us about Cooking with Kelly collection
of family recipes. How did thatcome about? And you know what can
we find other than what I justread? Um says I wants you to
do some promotion. Absolutely, SoCooking with Kelly the cookbook kind of came
(05:24):
about. It's always been a goalof mine and a vision of mine to
do my own cookbook, And reallyI just wanted it to kind of be
a representation of me. Right,So I'm pretty much into not only food,
but fashion, and I wanted thebooks to kind of represent that.
Right. So when you go toUM, a lot of cookbooks, you
(05:47):
just see food. You just seefood, you might not even see color.
And I wanted the books to kindof have an inspiration of fashion to
it. So the cookbook it comeswith a box and it's it represents luxury,
and I wanted it to kind ofbe like that masterpiece that kind of
sits into your kitchen, so youfeel like, you know, it's not
(06:08):
just on the shelf, but it'sactually in the kitchen, and it's again
a representation of who I am,so you kind of get those quick and
easy nails. Of course, wecan't slave in the kitchen all the time.
It's nice to be in the kitchens, but let's be realistic on you
know, what our day to daylives look like, and you can't be
in the kitchen a longer than fortyfive minutes to an hour and that's kind
(06:30):
of a long time as well.But I wanted it to represent fun,
easy, quick, easy nails,things that were pantry friendly ingredients so you
don't have to kind of go outto a certain store, you don't have
to look above and beyond for certainingredients. I wanted to be fun and
easy, and that's what it represents. So that is what the cooking was.
(06:55):
Kelly Cook's look looks like it's fun, pantry friendly ingredients. Um.
And it gives you a little bitof inspiration. It gives you inspiration up
food, fashion, um, entrepreneurship, motherhood, It gives you a little
bit of everything, honestly, thankyou. And just for clarification, UM,
(07:17):
I watched a few YouTube videos soI know that it's not limited to
soul food. I don't want Iwant people to understand that it's food for
the soul. So if you couldjust talk to us about that, what's
the difference it is. I mean, I know that no so much for
(07:38):
the soul, but it's not alsojust also food. You know, I
have some vegan um, some veganrecipes included. I have some drink recipes
included. Um, it's a littlebit of you know everything, for everyone.
So it gives you that, youknow, if you're if you're dieting,
or if you are vegan, orif you you know, are looking
(08:00):
for a little costail recipe, itgives you a little bit of everything included,
so not just so food. Ofcourse, so food is my love
and my passion, but everyone caneat that every day. I don't eat
that everyone, you know, likeevery day, so you kind of have
to do that and increments. Soit gives you a little bit of inspiration
for whatever it is that you're kindof going through. You know, I
(08:22):
think we all have our moments wherewe're like I might be vegan this week.
You know, summer's coming up.Everybody's talking about summer. Summer's coming
up. So it's like I didn'teat this, or I won't get this,
you know. But it gives youa little bit of inspiration for everything.
And you know, of course youhave to cook with with love and
(08:43):
you have to cook with with loveand passion. So it gives you that.
You know, I can give youthe recipe, but you have to
go with what works for you,you know. So I always talk about
different things that you can include withinthe recipes or different substitutions. UM that
can you know, always UM friendlytowards whatever it is that you're kind of
(09:05):
the kind of season that you're goingthrough. So whether that be great fruit
and and and and putting that umand replace the orange juice, you know,
or whether that be califlower or replacethe chicken. I mean you can
kind of get a little bit ofeverything in that in the ingredients. Thank
(09:26):
you. UM. What I wantto ask you, who do people say
you look like? Because I swearI know who I think you look like.
But do you do you get aname? Um? Do people tell
you look like a certain another celebrity? If I can every time, I
(09:50):
know, it's so crazy. IfI can get paid for every time I'm
kid, Well, you tell mewho you think it is, and I
can tell you if you're correct.Carry Washington, She's so funny, Yes
Washington. I know. I swearit's like the most craziest thing. And
(10:11):
I can't wait to run into herbecause I just want to tell her,
like, do you think that welook alike? It was crazy? So
I was at a funny story rightbecause we I was. I was in
New York for a live with Kellyand Ryan and I was at the Backarade
Hotel and um, one of mybest sies she was there with me,
and for some reason, she wasout outside before I was, and she
(10:35):
was like, you would not believewho I just ran into. I'm like,
oho, she was like, girl, Carrie Washington. I was like,
you are lying. I was like, I'm all the time in the
world. I'm in New York.Where about at the back Roade Hotel And
Carrie Washington just left before I did. And I was like, oh god,
it's like my one moment where Iget to tell her, like how
much money we both would make ifI could just beat her double. Um.
(10:58):
But yeah, she's She's like,if I might interject something on some
of the inquiries I have gotten,Yeah, they want to know if you're
married. I am actually going througha divorce, so I am not married.
(11:22):
No, okay. Also, howmany children do you have that there's
another judge? Am I wanna datingshow? Or am I want to know?
Right? It's Quitous magazine, youknow I am. I have four
(11:43):
beautiful daughters. Four. Well,actually we are getting ready for a huge,
super sweet sixteen tomorrow. Um,she's having a super sweet sixteen.
Thank you, bron yeah, runoh big, and then I and then
(12:11):
we got kids looks listening. He'sso funny. I love it. Well,
you know, I'm divorced. Ican't keep them so so staking of
(12:31):
the daughters, I I we wewe scream legacy here, like we're always
talking about, you know, passingthe torch. Um, are your daughters
falling in your footsteps? Um?Because I know my mom loves to cook.
So I don't know how I missedthat gene her mom her name was
Geane too, ironically, but um, wow, yeah, I didn't get
(12:54):
the cooking gene, you know.Um, but did you pass that?
Are you? Well? A littlebit? I did, right. So
I'm actually in the process of workingon a Mommy and Me cookbook with my
daughters. I have two that loveto cook, and I have two that
are probably going to run other aspectsof the business, which I'm totally okay
(13:16):
with. I just want them tobe self sufficient. But they do.
All of them kind of have theirmoments in the kitchen where we, you
know, we like to have agood time. We talk at the end
of the day just to kind ofsee how everybody's days in regards of the
kitchen, and I love that aspectof my life. I love that when
(13:37):
we all get together, we're prettymuch in the kitchen and we're talking about
how was school today, how wasthis project, or how was this activity?
Or you know, how was gymnastics? Dance? Acting? The list
those on and on and on.But they all I just want to kind
of give them all their their opportunityto kind of do what it is that
(13:58):
they are passionate about. And Ithink that the great part about it is
they get to see their mom beingan entrepreneur, you know, in the
highs and the lows of entrepreneurship.So that's the part that I love the
most. They get to see theraw version of what it is to work
(14:20):
for yourself, you know, becauseI feel like right now everybody has this
this this spot light up entrepreneurship isthe end thing, but it's not for
everyone, you know, Like it'sit's a moment where everybody's not meant to
be an entrepreneur. Everybody's not meantto work for themselves or um, it's
not always this glam and glitz ofbeing an entrepreneur. You know. Sometimes
(14:43):
you have your lows and sometimes youdo have your highs, And I think
that I've been able to kind ofshow them a little bit of votes,
which I'm I'm super grateful for,and I think that they can see that
as well. You know, soyeah, I mean, you know,
they're about to be little entrepreneurs withinthemselves and they're gonna have to figure out
how to sell these cookliks that we'reworking on. But they can see it.
(15:09):
Yeah, absolutely, absolutely, theglitz and the glamb. I've showed
them the glamb and I showed themsome glitz. But they have to know
what it what it looks like towork. But I can say that even
on our weekends, like when wehave to go to the restaurant or you
know, whatever the case may be, they don't mind working. And I'm
grateful for that. You know,the the oldest in the in the in
(15:33):
the smallest, they're like, wecan come to half at the restaurant,
mommy. You know they like itbecause they get tipped. So people love
them. The customers are like,oh my god, you guys are so
too And I'm like you people aregonna probably call it talabor laws, but
it's so good. They want todo it themselves. Don't worry that they
discovered ten year olds working at McDonaldI just saw that. I just saw
(15:58):
it. I just thought, aslittle like you know what, They're my
kids, and I want them toknow. I want them to know what
hard work looks like. And Iwant them to appreciate the things that we
do have, you know, fromthe from the biggest to the smallest.
So I'm grateful for that. They'regreat. I have great daughters. I'm
not gonna lie. They're absolutely phenomenal. Yeah, thank you. Oh,
(16:22):
I'm sorry. One thing I haveto interject this. I am absolutely horrified.
There is one thing that you haveneglected, that sacred substance. And
no one who's barbecue the barbecue.I'm leaving that to you, Judd.
(16:45):
Oh, okay, I don't.We can collaborate. I'll give you some
interest that I can provide you withsome interesting barbecue recipes and methods of the
society from the act that I doa very excellent barbecue product, sauce and
(17:07):
seas But anyway, we won't gothere, but I will give you if
you're interested, so you can breakinto it quickly and easily, and everybody
will smack their lips and lick theirfingers I'm ready. I'm ready. I'm
ready. Yeah, absolutely, I'mready. I'm ready. Back to that.
You have the floor. Yeah,thank you. I wanted to,
(17:30):
umque let me see forgive me anadvance if this is not playing, but
I definitely wanted to play this before. I ask you for a recipe too.
I'm sure you get that all thetime. But anyway, UM,
let me see if at place holdon one second, So welcome back,
(18:00):
Ali, shoot another episode of Cookingwith Kelly, and I'm super excited.
It is super Bowl weekend, andwhat better weekend to have Big Mike ere
whipping up some amazing cocktails for superBowl. I mean, super Bowl is
in Miami, so we're trying todo something fun in festive and I don't
know, y'all, he has allthese gadgets and things going on. So
(18:21):
two back in and see what wehave pop in all right, Make sure
you guys sprite to our YouTube channel, make sure you follow us on social
media. Cooking with Kelly, Nana, chicken and waffles, tag a friend,
repose, you know, all thatgood stuff. I'll see you guys
films now, of course I've stated, but yeah, I thought it was
(18:48):
phenomenal and Uh, I watched sureyour video where you cooked oxtails, like
there was a whole bunch of stuff. Yeah yeah, tell us about that.
Nice. Yeah, absolutely, soI did. I did a show
called Food Fantasies on Own the Ownnetwork, and that was with UM one
(19:12):
of Oprah's like first cooking series.UM super great. I collaborated with a
number of chefs. I think wehad about six five or six chefs that
collaborated on different like experiences. SoI think I did like childhood favorite dishes
and it was something else that Idid. But I did a great,
(19:33):
a great recipe where I did umgouda cheese grit topped with um ox tales,
which was absolutely delicious, phenomenal,and I just kind of talked about,
like, you know, just thepreparation of grit so which is like
super important and you know, ifyou put heavy cream or if you boil
it in water, and if youadd cheeses and different things like that.
(19:57):
Grits are one of my favorite items. I'm actually in the process of working
on my own gridline, which shouldbe coming out fairly soon. But I
talked about all different things, youknow. I think I did like a
really fun, like grill cheese sandwichon the show, just you know,
of course, just some of myfavorite Southern dishes with a twist. So
(20:21):
it was fun because I did theox tails and everyone's like, that's not
how you cook oxtails, and I'mlike, well, I just suthern oxtails,
guys, and you know, it'snot Jamaican ox tails. But they
were super yummy, so it wasreally good. I shared that recipe,
that recipe a number of times,so it worked out really well. So
again, just having fun. Foodis all about fun, you know.
(20:41):
It's it's no proper way to cooka certain dish. It's all about making
it with love, having fun withit. And you know, like just
like Jude said, like I havea he had some great recipes in regards
to barbecue, and I can't waitto hear him. It's all about you
know, just you know, differentfamilies and different ways and substitution. So
(21:04):
it's it's all about just kind ofmaking food with love, and that's what
it's all about. It's about thelove and the conversation. Um and just
havn't done with it. It's noright or wrong way about who That's the
great thing about it. Thank you. Just jump in at any time because
I just I definitely want to geta recipe. I want to joke with
(21:27):
you because we have a few comediansthat follow the show, and uh quite
often they say hey, yeah,people always they walk up to me and
they ask me, hey, you'rea comedian, tell me a joke,
and he's like a free for free, you know, so he gives them
a free version. Um. Dopeople walk over to you and ask you
(21:49):
for recipes and you know, what'swhat's the shortest way to the finish line?
What's one of the recipes that youdon't mind sharing that won't give away?
You know, literally out? Yeah, I was literally out today like
shopping for getting ready for my doorto Sweet sixteen. I was in the
(22:10):
store like I was like, aren'tyou the girl from Man and Chicken Waffles.
I was like, yep, Iam, um here, and of
course he asked me. He's like, just tell me what is it that
you put in your chicken? AndI'm like, listen, I mean I
can tell you that about Brian andthen makes the huge It makes the huge
different. You have to Brian yourchicken at least give it, you know,
(22:30):
I'm Brian for six hours and Ibelieve, you know, just kind
of double battery. So we hada conversation. But I think it's just
all about, you know, justbeing open and honest. I mean,
I feel like I could give youthe recipe, but I could never give
you the sauce. And that's justone thing about it. So I can
give you step by step, Butis it gonna taste the same? Sometimes?
(22:52):
I don't think it is. Ithink it's just a matter of um
of love that you do, Yes, you do it is. It's a
matter of that loving compassion you haveto cook it with that. So I
think that's the difference in regards ofrecipe. But yeah, I literally was
in the store today and the guywas like, I know you're from somewhere
(23:12):
and I was like sorry, andhe was like, you own that restaurant.
I was like yeah. He waslike I came to your grand open.
It was great, great energy.Like what are you putting your chicken?
And I was like, well,they always say you put cracking your
chicken. I'm like, I'm mydrug to put my chicken. You know
(23:34):
I'm not, but it's yes,but it is good chicken. It is
good chicken, and you guys keepcoming back, you know. But um,
but yeah, I think it's it'sone of those things where you have
to truly be passionate about the thingsthat you do. And that can be
with anything, you know, whetherit's hospitality or cooking, or or art
(23:56):
or fashion or you know, athletic. I think you just have to be
truly passionate about it what it isthat you do. And I think when
you're passionate about those things, itjust presents differently. You know, people
receive it differently, and that's justthat's just the news. So I am
(24:18):
definitely going to play my plane talkingabout and then, yeah, I just
made a comment I said it soundsgood to me anyway. I wanted to,
Um, I've never I'm probably oneof the few black people and I'll
(24:41):
probably lose my black heart who havenever eaten chicken and waffles together. Are
you idea behind that? Yeah?I just I don't know why I can
make myself through it. No,but I know why I got you.
(25:03):
Gotta let me know where you're touchingto Atlanta, and I'll make sure that
you get to have the full experience. Um, but chicken and waffles,
Honestly, it's kind of that thatthat sweet and salty taste. You know
when you think about popcorn, whenyou think about different aspects of sweet and
salty, that's really what it getsyou. Um. But when I came
up with a restaurant, honestly,it was like that salty and sweet,
(25:26):
but it was like all of mylike childhood favorite things that I wanted to
eat. Um. So with myrestaurant, with Nana chicken and waffles,
you don't have just clean chicken andwaffles. You get a number of different
waffle flavors. So you have fromlike all of my just kind of chait
or all of our like childhood favoritedishes. So you have banana pudding,
(25:47):
you have um, so you havea banana pudding waffle. You have a
red velvet, so you have awarm and velvet waffle. You have um
lemon rain, so we do alemon waffle, French soood, banana fa
foster. The listles. Oh,the peach cobble waffle is phenomenal. Yeah,
(26:07):
it's top but like it's it's umour traditional malted waffle taught with warm
cream cheese. You have um Georgiapeachum smothered waffles. With brown sugar and
all of our gredient ingredients with whippedcream and a splash of cinnamon on top.
Absolutely phenomenal. Um. Banana fausteris the same thing. Banana foster
(26:29):
is a deep side waffle banana waffleUM top with UM, a cinnamon drizzle
in banana Foster's topping. UM,whipped cream in a cinnamon nutmeg um topping.
Um, you get red velvet,you get lemon, which is a
lemon drizzle. UM. What else? Right now for a Mother's Day weekend,
(26:52):
we're doing an Oreo waffle UM,which is an oreo waffle top with
um a cream cheese. But thenwe do a deep fried oreole that goes
on top so good, absolutely withpowdered sugar and wepped cream. So tasty.
So again it's just like kind ofthose huh, my mouth is salivating.
(27:15):
Just your yeah, look at strawberry. The strawberry lemon waffle is phenomenal.
It's hot with strawberries and lemons.UM. I fried green tomatoes.
We do with warm pimento cheese.So we actually melt down the pimento cheese
(27:36):
and top it with applewoods bacon,um, and which is fun. I
did Um, the live was Kelleyand Ryan Show, um, not too
long ago, and I actually showedthem how we make our pimento cheese.
Um, and I did a pimentogrilled cheese with them, so it was
super fun as well. Judge,I'm on her site and I definitely want
(27:59):
to sprout of a vegan recipe fromyou real quick, because I know you
gotta go on. But Judge,I see the signature waffle of course,
French toast, lemon waffle, bananapudding, strawberries, cinnamon roll, two
eggs, any style skillet, potatoes, applewood bacon, turkey bacon, Cajun
grits, picking sausage, fork,three wings, Nana's deep fried lobster.
(28:25):
I mean it just goes on andon and on and um yeah, who
who is so the restaurant is nameafter your grandmother? Is that Nana?
Yeah? Yeah, you shout toNana. Nana's listening right now, Nana
is Yeah, set out to Nana. Let's dedicate this to her. Happy
Mothers Day to you guys. Yes, Happy Mother's Day, Nana, Sanana,
(28:51):
and yes, happy mother Yes,thank you, thank you, thank
you. Chicken and waffles. It'sstrange. I left Los Angeles where I
grew up years ago when moved toMemphis, Tennessee, and I'd never heard
(29:12):
of chicken and waffles until I heardof it from not somewhere in the South,
but Rosco's when I went there twentysome years ago to do this show,
and there was one right around thecorner from the studio over there on
Gower Sunset, and I tried them. They were interesting. I just couldn't
(29:34):
wrap my head around an idea ofchicken and waffle, but it actually was
pretty good. Oh, judge,I probably about the salt in the sweet,
so I think you, yeah,he's gonna convert you good. I
(29:55):
pick them up and get them fromtime to time, and now they have
them other places in the country,so yeah, wow, we need to
do It's nothing like my chicken andwaffles. I agree, different ways of
doing it. And you do theFrench toast with them too. That sounds
yeah, French toast waffle. Heywe got yeah, yeah, yea,
(30:26):
and birds? How about queuing waffles. I'm here for it. Let's do
it. Let's get it done.I tell you what you give for my
contact information, and I so wewon't hold you up ending of the day.
But I'll give you a nice littlequick and dirty restipe on barbieculing that
you can play around with so youcan impress people with Barbie Culina. Sounds
(30:52):
good. Let's go for it,Yeah, because I want to come to
let you know that I'm on Nana'sChicken and Waffles dot Com. I read
a few things from the menu.The tagline definitely falls. I mean,
like it is it is everything itsays um Southern conference and experience. And
(31:15):
I totally agree with that because ifyou, if you um kind of peruse
the site, I mean, wherecan you go to get chicken and waffles?
Right? All the food I mentioned, crawfish bites, Cajun fries,
biscuits, Tender's vegan recipes. Youcan also get a chocolate sweet tea,
half and half brunch cocktails. Thisis my fe I don't drink but Down's
(31:38):
phenomenal tropical menu, Nana's classic Mimosa, balini, peach balini, read ruby
send gria. And also you cantake something home. You can get the
cookbook, Nana's t shirts that givecards. I mean, she's got something
for everybody. I mean, isthere a kid's menu? Is there?
Says should we shut that out outtoo. I was looking, are you
(32:00):
serious? Absolutely? You know I'ma mom of kids, Okay, kids
like Absolutely, we have a greatkids menu. The kids can choose from
um, the wabbles, they canchoose from any meat, and they have
a good time. Absolutely. Yeah. It's no smoking allowed. We don't
do like hooker or anything like that. It's family friendly. Um family fund.
(32:22):
We have a great time. Wehave a live band every other Sunday,
um, and then we have alive DJ every other Saturday. So
we have a great time. Absolutely, and you'll see the kids in the
restaurant. The kids love working,so I don't neglect him of that.
They look for their allowance absolutely.So the address Kidd Highway twenty West,
(32:45):
number one three zero McDonald, AmI saying that right? McDonald McDonald,
mcdona, Georgia, mcdonah, Georgia. Okay, all right, yes,
Uh, the crew down there nexttime twenty minutes out from Atlanta. Yeah,
(33:07):
next time I get through there,which is quite often, I might
have to send a crew down thereto grab a bunch for us to feed
off of. I was just thereabout it, yeah, just in private,
private events, so definitely. Well, now I make sure you guys
are well taking drives. Might haveto run down there. Okay. Nephew
(33:30):
in the area who is a comedian, believe it or not. Um,
he's helping with this campaign. I'mrunning for mayor in Memphis right now,
so that's another thing that service,aside from the sauce. But yeah,
okay, you've got people down there, so I might have to send them
(33:52):
on down there. I'll look itup and say, hey, go down
and patronize the lady. Send themon down. Got gonna text you her,
thank you her. Um. Thewebsite for Nana's Chicken is a chicken
and waffles. Um. I wishyour mom, your Nana she press it
on Hello so I can give herthat recipe, all right, Mama,
(34:19):
Yes, yes, yes, yes, so can you ask Nana to press
the one I'd love to say Hello? Give her a shout out. He's
probably not you know, she's eightyfour years old. She oh, gotcha,
gotcha? Gotcha? I don't knowshe ya, gotcha? Gotcha?
(34:42):
Well shout out to you, Nana. Yes, definitely. Nana'sa is doing
her thing according to this website sincenineteen thirty nine. Judge and they were
also invited best chicken and waffles.Yes, yes, awful look to order
the and getting nothing cold and sittingand all times in flash yes because also
(35:06):
flash and it's amazing. So weare super grateful. We are working on
new opportunities. Hopefully will be aMemphis soon. And you know we're just
we're just we have to wheel tallall the other kinds of things. I'll
get you wrapped up in the campaigninghere so you can have another locale you
(35:30):
can come to and purvey your chickenand absolutely nice. Yeah food was catered.
Yeah, it would be nice,very nice, very very nice.
Um so me, I judge,I prefer vegan recipe, but if you
(35:51):
have another um one you'd like,But is there one that's on your heart?
Um, Kelly, I mean Idon't want and convenance you, but
is there a recipe you'd like toshare with us before we wrap um anything
you want to give us, BecauseI am definitely going to encourage people to
buy the cookbook. I can alwaysshare our banana bread recipe, which is
(36:16):
absolutely amazing. That recipe has beenpassed down from generations and generation and everyone
can eat that. So it's it'sum fresh bananas, it's flour do you
even give you a whole recipe?I can pull it up for you right
now. Oh yeah, of course, two seconds. Uh huh, Jude,
(36:42):
do you have anything else you'd liketo say? I really enjoyed this.
I thank you so much for forstopping by, and I think Latitia
could make it. It is aslike is your wall lorder? Surely anyway,
it's a change. Usually we getinto politics before you get off.
(37:05):
You've got any commentary he's like tomake about the state of affairs in the
country, the world, or whereyou are at Georgia. People free to
do so, because when we getthrough here, we're going to have a
bit more going on. And thenwe get into what Val calls the hunger
(37:27):
Games, when all lines are openand everybody can do what they wanted to.
Hopefully they'll be courteous as they usuallyare, and it can be an
interesting interchange about all sorts of things. Okay, now, so well you
are I called bananas banana bread recipe, and you're gonna need about three to
(37:50):
four bananas and they need to beright if you if you have a problem
with it then being right, thenput them in a market bag and put
them in the closet and give thema day about twenty four hours, and
they will ripen. You're gonna needsome eggs, sugar, vanilla, flour,
baking soda, baking powder, coastyou, salt, a little bit
(38:15):
of ginger, ground cloves, cinnamon, and vegetable oil. Um. You're
gonna preheat your oven to three fifty. You're gonna mix all of these things
into a large bowl. M You'restill gonna mix in your sugar, eggs,
oil, vanilla, and then ina medium bowl you're gonna put your
(38:37):
flour, baking soda, baking powder, coastr salt, ginger, cinnamon,
and ground clothes. You're gonna graduallycombine mixture into a large bowl. You're
gonna put them into your baking pan, baking loaf pan, and they're gonna
bake for men an hour. Youcan take that out. You can top
(38:58):
with a little bit of butter andbrown sugar. You can pop with some
roasted brown chup or pecans. Youcan also m drizzle with a little bit
of um um uh um good butam I thing um. You can also
drizzle with a little bit of creamcheese and top with powdered sugar and there
(39:22):
you have your bananas and tanis bananabread. Um. I eat my banana
bread in the morning with a cupof coffee, which is absolutely amazing.
So it's completely up to your coffeeor tea. Coffee is my preference,
banana bread, and then I getmy day started. So while I so,
I saw agram you work out alot. So is it is any
(39:45):
of it more or less fattening?What? How does that work? I
eat everything that I cook, soI guess the tea it's just work out.
Honestly, I think it's I thinkI think it's just I think it's
just in moderation. Honestly, Um, I think it's in moderation. I
(40:07):
do work out. I don't workout as much as I should probably,
Um, but I'm gonna be honest. I think it's all in moderation.
So yeah, moderation, and Ihave to have my one cup of coffee
a day, so let's be honest. But I do I do want to
ask judge a question. Can Iask a question? Judge? Yes,
(40:27):
ma'am. What do you feel about? What do you feel about the new
immigration laws? You mean diving fortytwo expanding in the Federal court holding an
advance. Uh yes, Biden beingallowed to grant amnesty for the things I
(40:51):
think it's needed because right now thereis a problem with Okay, you have
a defense department designed to keep thenation shots secure, but they can come
in across the southern border. Andright now I'm getting word from sources that
there are large quantities of certain typesof firearms that really don't need to be
(41:13):
in here that are coming across thesouthern border, and also massive supplies that
it's horrible drug patinghill. So yeah, something needs to be done, and
I will always think of the thing. The last time my ex wife and
I came back into the country throughMiami happened there. Some of the people
(41:38):
that work there and not too goodalways ask at least three official looking people
into Miami airport directions so you don'tget misdirected. But these clowns we're trying
to get everybody can break these securecustoms area by going up a certain staircase
and out of door. My wifeand I at the time knew this was
(42:00):
wrong. We didn't, but alittle young couple behind us followed that the
alarm went off. They threw himhim against the wall. Had ann out
low press into the back of hisneck. The young woman had on a
sun dress and we all saw herbear behind and our blue purple thong because
(42:21):
they threw it down and it flippedup. Somebody was standing on her one
foot, on her shoulder blades anda person holding each arm. And they
were American citizens getting treated like thatfrom violating the border. What the hell?
This didn't strike well with me forsomebody being able to walk across with
impunity. Now try doing it theother way around and you will see what
(42:45):
I'm talking about. But there aresome things going on with what's happening,
and basically it's got to do Idon't want to be technical, but with
Article one to the Constitution, whereevery ten years you have a sense us
and based on that sentence, censusrepresentation in the House of Representatives will be
(43:06):
a portion. So what's going onin California, Illinoiss, New York and
some other places want an influx ofpeople who will not be able to vote,
but who will be counted so thatthose states can get increased representation in
the House. And that is incitious, and it's got all kinds of
(43:30):
problems, So I don't like it. By the way, we invite anybody
to come to Memphis. We encourageimmigration, just be legal because I'm not
going to let it be a sanctuarycity. So okay, yeah, tell
me this, judge. I dohave a question. So, if you
(43:51):
live with someone who doesn't have papers, is that considered a felony charge?
If you get if you give someonegoya? What do you think about that?
Like, is that considered a tellany charge for living with somebody who's
illegal? No, it's not generally, though you might find the zealous prosecutor
(44:15):
that would try to get you forharboring a federal fugitive if somebody issued a
warrant for them to be taken intocustody and deported. I actually had a
number of prials like that, includingone spectacularly disgusting one where I wound up
getting the woman acquitted. She'd beenmarried thirty nine years to the same guy,
(44:38):
and he was a witness to abank robbery. They had a brand
new clerk with the FBI who,instead of issuing a subpoena for him as
the eyewitness to make their case,she accidentally submitted a request for a warrant,
which was issued. So the numberone witness is subject to a warrant,
(45:01):
all right, the warrant gets recalled, but the jury can't be told
that. And the woman's on trialfor not turning in her husband of thirty
nine years. So I got anequivalent. So there is that problem with
the whole federal system. It isnot cool. But ordinarily I would say
(45:25):
no, And there has to besome intent to violate the law. So
if they have a want out forthis guy, or he is attempting to
hide himself, and of course youmight get into a little bit of trouble
that way. Now, we aren'tdoing that ourselves are when we didn't fall
(45:46):
for somebody, but you know somebody, of course I would say it's not
a good practice. Okay, okay, I think we are. And by
the way, that was not legally. I'm not asking for myself. I'm
(46:06):
not asking for myself. I'm justno, no, no, no,
no. I mean I was notgiving legal advice. I was just somewhat
touching on the state of law rightnow, legal education, because I don't
want somebody to start holding about illegalpractice, un lawful practice of law,
(46:27):
unauthorized practice the law. But anyway, don't rely on to check with a
local lawyer. But that's just anoutlying But we appreciate you. Appreciate you,
Judge, thank you so much.We appreciate you. We just wanted
to give some advice for people thatI listening. Absolutely see there you go.
You keep putting that word in there, advice. Don't do this,
(46:52):
Okay, okay, okay, wejust we just wanted to hear. We
just wanted to hear what others thoughtabout that. Ye. Now in George,
y'all interesting in Georgia, maybe weneed to there the Peach State.
(47:15):
Yes, in the peace State,Peace State. Maybe I'll talk to you
about some representation on divorce business,but we'll talk about that later. Well,
let me ask you question. Youaren't in Cobb County, are you?
No, I'm not in Cob County, but I'm close to it and
it ain't working out too well,so we'll figure it out. Or Cobb
(47:37):
County is the worst place to be, y'all. Letting out of Cobb County.
I'm trying to tell you. Imean, really, somebody needs to
go in there with a mind ofprosecuting some people. I've heard some real
horror stories come out of Cobb Countyabout what they're doing really any hard stories.
(48:01):
Let's see, I looked at whatI got sent. Okay, let's
see google. Let's he says you, y'all, that's why you're looking too
much. Your oldest daughter is nosixteen sixteen, Well, see can't tell
(48:22):
with social media. It says yougot five daughters with ranging up to the
oldest of twenty two. But yousee, I was thinking that's right.
Well, I was thinking that thatwas the one that may have had the
problem. You know, these younggirls that you like to fall in love
(48:43):
with, no telling food. Youknow what's going on now? He knows.
Yeah, never to call. Youhave to call because I already see
you. How this is about?All right? Anyway? Thank you?
(49:09):
Do you have any upcoming promotions?I know that when I was on I
think it was your Instagram. Yougot a Mother's Day brunch and a few
other things. Um, tell usmore about any giveaways or cooking experiences or
you know, you got a lotof stuff going on on your Instagram.
So I want to give you,um, you know, their last few
(49:31):
minutes so that uh, yeah,you can just share with us so we
know how to love on you.Absolutely. So I do have a beautiful
Mother's Day Brunch coming up for allof the amazing moms UM on Saturday and
Sunday. Every want to get thefree flower. UM. We have live
music and of course we're doing someMother's Day specials. UM. I am
(49:53):
doing a Mother's Day giveaway that willend on UM Sat on Sunday. Actually,
so I'm doing a Mother's Day giveaway for some amazing moms. UM.
And that's about it. I mean, of course we're working on our
cookbook. We have some TV thingsthat are coming up, so just kind
of stay focused on our social mediaand we are. We are doing as
(50:16):
much as we can for all ofthe amazing women that are doing their things.
So thank you so much. Thankyou guys so much for having me.
Had an amazing time. Make sureyou guys check out Cooking with Kelly,
cookout Nana Chicken, and checkout NanasChicken and Waffles, and we will
see you guys very soon. Yeah. We have one who's a friend of
(50:38):
the show. Maurice is on justdo you have you have like two minutes
or if you gotta go. Itotally understand that, Um, he just
I think he's got a question.But if you gotta go I understand.
Okay, all right, Maurice,your line is open. Hi, welcome,
She's got to go. Um,how are you doing it for as
(51:02):
I am doing amazing? How areyou? I'm doing blessed corn first and
some more. Thank you for comingon. And how to teach your mother's
day? I mean, um,um, I was checking out your Instagram
and um, your social media.See. The thing is, I have
a mother out here and golf forMississippi, and she has like the biggest
(51:27):
social restaurants here on the Golf coast. And it's like, you know,
everybody's didn't trying to get at herabout you know, trying to franchise and
you know, blow it up,you know, to a to a big
level. And you know she gotlike the state's best macaroni and the best
gumbo here in the state of Mississippi. Yeah, oh man, when you
(51:50):
get a change, you definitely gotto come on the golf coat. Um,
it's right now, I'm coming absolutelyplease zip. And but the thing
with the pre the question I wantedto ask is what does she need to
do as far as to take hersocial media to a whole other level.
I've been getting on her about youknow, creating a YouTube and a blog
(52:14):
post, and you know she couldstart doing also cooking, you know at
home and just basically you know,show folks how to the Sofal cooking over
in the house and just creating anotherstrong string coming in. But what would
she have to do to as faras like get a team to take it
to that level because basically what shegot is strong word of mouth and everybody
(52:38):
that's down here they just automatically knowabout her Sofal restaurant. You know what's
so crazy is that I have tosay a lot of my success came from
word of mouth. It didn't comefrom you know, like a publicist or
an agent. A lot of itcame from word of mouth. And I
(53:00):
honestly think that she needs to sheneeds to work work on consistency in regards
to now social media. I thinkit is super important. So you need
to get on air and you needto be posting mamma. Okay, let's
be very clear. You need toget on air and post her and have
people repost her, because I knowshe got to go who That's no question
(53:20):
about it. It's just a matterof seeing who can see her and who
can repost her and who can supporther. And it's all about just saying,
hey, you know what, didyou have a good experience today?
Do you mind posting on y'all?Or do you mind posting on Google?
Or do you mind posting on yourFacebook or Snapchat or Twitter or on Instagram
so that my mom can get therecognition that she needs. And that's just
(53:43):
taken a few days, you know, or a few hours from out your
busy schedule or whoever's busy schedule tosay, hey, I just need you
to support us in this way,because it's not all, you know,
financially, it's not about having someoneto financially pay to repost. It's about
really having, like you said,the community that posts behind her. And
a lot of my situations came inregards to having a community post behind me
(54:07):
and say, hey, this girlreally has it going on, or this
school is absolutely amazing, or youshould check out this food. Most of
my TV appearances have literally been frompeople contacting me. It hasn't been from
my publicists, it hasn't been frommy agent. It's literally just from people
saying the food is actually good.And that's what I really put my heart
(54:28):
in mind and soul into was makingsure that the food was good and the
service was good. And that's whenI constantly work into So social media is
that free form of advertisement. Ithink it's just all about. Even till
this day, I have a socialmedia rap shout out to Johnny who's absolutely
amazing. But I still do myown videos from time to time. I
(54:50):
still shoot my own videos. Istill go to the restaurant and shoot in
the kitchen. I still go andcome up with ideas, and I don't
care how much money I'll ever make. I will always do that because that's
my passion. That's what I loveto do. I love to see people
happy. I love to connect throughfood. And that's what it's all about.
It's about using that platform. It'sabout using all of our platforms,
the snapchats, the twitters, youknow, instagrams in regards to showing us
(55:15):
to what you can do. Youknow, and people see food. One
thing I can say is people seefood first with their eyes, you know,
so it has to be pleasingly.It has to look pleasing before you
can touch it and before you cansmell it, before you can eat it,
and then you go into it right, yes, absolutely, and people
(55:36):
they eat with their eyes first.And I always tell my staff, y'all,
before the food hits the table,I got to look good. I
know it tastes good, but whatdoes it look like? And that's super
important. So it has to lookpicture friendly before it hits the table.
And that's what we talk about inall of our staff meetings. It has
to be picture friendly. And I'msuper I'm super important and big on that
(55:58):
and making sure that it is arepresentation and how it looks on social media
and how it looks on the table, which just super hard, right because
you go to you go to chickilA, you go to McDonald's, you
go to burger you go to theseplaces and you see the commercials, but
does the food really look like itlooks on television now because it's the food
stylus and because they plumped the burgersout there, because they butter the buns
(56:19):
and because they do all these things. But the goal is for us is
to really look like how it lookson Instagram when it hits the table.
And that's super important for me.Okay, man, I um definitely when
you come on the coach, comecheck us out and you get a change.
I'm coming I'm coming. Google upmiss Audrey Stubby kitchen best on that
(56:44):
you know. I want the Macand tees. I'm coming, I'm coming,
I'm coming. I'll be there.Remind us again your social media,
your website, UM, thank you, Maurice, UM and uh and your
(57:07):
Instagram. People have asked, what'sthe Instagram again? UM? And then
yeah, I think that that's it. We appreciate you so much. So
it's Nana's Chicken and Waffles. That'sNana Shacken and Waffles dot com. That's
on Instagram, Nana Shicken and Waffles. Same thing with UM, cooking with
Kelly, UM, cooking with aK, Kelly with an eye, UM
(57:28):
on Instagram, cooking with Kelly dotcom. And UM. You can find
me on all of my social mediaplatforms. I'm always on there, always
showing love and continue and much successto all of us that are doing amazing
in the food industry. Cheer sideand happy mother, danaan. How about
double cheer side? Hey man?Yeah, thank you so much, and
(57:51):
shout out for making women in business, women entrepreneurs and black on women in
restaurants good. Yeah, so weappreciate women in restaurants. Yeah, yeah,
we definitely appreciate you so much,and please consider coming back if you
got new promotions. UM, Latitiahas my number if you need to reach
(58:12):
me. UM. Since more,I'm gonna send you out some cookbooks and
send you definitely since some merchandise aswell, so you and Judge absolutely yeah,
I will start some the addresses.UM to you Judge on any any
frontal words, UM, because hedefinitely deserves an applause that Judge, you
(58:36):
have anything, Okay, well that'scontinue and fortune and may your divorce be
well concluded without too much Okay,thank you, thank you all right,
(58:57):
all right, have a have agreat rest today. Thank you, thank
you so munction. We appreciate youand love you to life. Love you
the life, guys, Love Peterand Waffles. And I'll talk to you
guys soon. Love Peace and Waffles. I gotta I gotta get I gotta
keep that one. Thank you somuch here guys, bye, all right,
(59:20):
have a good day. Thank you, bye bye yea. The Judge
Joe Brown Show presented by Valerie DeniseJones, Uncensored Truth with a Legal Twist,
Friday, four pm, Eastern StandardTimes nine two nine four seven seven
(59:42):
one seven four visit Miss Valerie DeniseJones dot com for details. I want
to know more about big media.Tune in every Tuesday and Friday at four
pm Eastern, and don't forget tosubscribe to our channels.
I hope you're enjoying this big exclusiveshow. Don't forget to subscribe to this
channel now marry to the show.I am doing good. Happy, um,
I guess we call it happy Friday. A right, happy Friday.
Super excited is Friday? How aboutyou? I'm having a wonderful day,
you know, Kelly. I amexcited every morning I wake up. To
(00:23):
be honest, you know, everyday I just want to wake up,
absolutely, absolutely every more to wakeup in a thank you guy. It's
another day to be here. SoI'm saying, man, absolutely, yes,
you are dropping like flies. Man. Good. Yeah, so grateful,
(00:45):
grateful, Thank you guys, thankyou so bless us on with a
little snippet of your resume. Ihad hope that I had your trailer loaded
up, but you know, theDevil is a liar um only audio that
I'm not loaded in it, soit's must him two minutes. So hopefully
I'll have it by the time you, um you get off, because I
(01:06):
know that you've only got a fewminutes to share with us. But I
did want to get your story throughsome promo for you and also introduce you
to the one and only the Legendof Miss he hates this part, Kelly.
But yeah, so that's just theway I showed him left. That's
my dad. I love it.But um, yeah, tell us a
little bit about Kelly. So Iam Kelly Potter Ferroll. I am the
(01:32):
owner of owner and founder of ManageTaking a Waffle. I am the author
of Being with Kelly. Um,let me make sure your audio quality is
up to park because I your alittle muscle to me, Judge, you're
aunt. Let me say, hey, welcome, welcome, How are you?
Can you hear her? Hello?Yeah, she's not coming in super
(01:57):
clear, so we might have todo that over. Can you're just your
mike just a little bit? Canyou hear me now? Yes, so
much better? Thank you for that. Okay, Yeah, I have my
harpythan all right, all right,so yeah, let's start with the introduction
(02:19):
and then I'm going to toss itover to Judge because you guys have a
common denominator and that's you know,you're in the food industry and I want
to hear about these recipes and yourtrucks and all the other promotions. Yeah.
So I am Kelly Potter Farrell.I am the owner and founder of
Nana's chicken and waffles. I amalso the author of Cooking with Kelly.
(02:42):
Thank you, thank you, mjudge. I sent you a slew of
things. Um, I want toget do you have questions? Before?
I asked her a questions because Iwant to talk about her cookbook. Have
her give a few recipes, andthen you know, give us updates regarding
the food trucking upcoming promotions. Ladies, First, I will await respond.
(03:13):
Yeah, it's a very nice war. I'm enjoying listening YouTube. Thank you,
thank you? All right, let'sso hard. Yeah, so what
what is? I'm may be anold bachelor, but I may be an
old bachelor, but I ain't deadyet. I'm enjoying to listen. All
(03:36):
right, that's all. That's ana k A wink wink. He thinks
you Yeah, so he thought yourphotos were absolutely stunning and and that's good
because I thought the two and I'maway from gay but I give credit.
We're credited to you know, Soyeah, I am fun um setting you
(03:57):
on on on Instagram. I loveyour family photos and thank you so much
for taking the time about to share. Yeah, actuate that so I looks
up Cooking with Kelly. Guys,Her Instagram is at Cooking with Kelly,
and it's cooking with a K andKelly with Kay. I guess it's not
all the way it's so Kelly,but hey e Lli. As opposed to
(04:19):
why and about the book, enjoyeddelicious Southern meals every day of the week.
With Cooking with Kelly, simple toprepare, mouth watering dishes, collection
of recipes, you'll learn to cookfoal satisfying homemade food with most requiring short
preparation and cooking time. That's perfectfor me because I am a microwave quaint.
(04:43):
Well, I've actually graduated to airfryer, so hey, yay me.
I heard that air fire is prettyfabulous. It's not really my thing,
man, you know. I mean, everybody's like killing the whole air
frier game, so I am.I'm here for anything that's like easy and
fast. I am totally down withit. So cheers to all my air
(05:03):
friers. Absolutely, yeah, Sotalk to us about Cooking with Kelly collection
of family recipes. How did thatcome about? And you know what can
we find other than what I justread? Um says I wants you to
do some promotion. Absolutely, SoCooking with Kelly the cookbook kind of came
(05:24):
about. It's always been a goalof mine and a vision of mine to
do my own cookbook, And reallyI just wanted it to kind of be
a representation of me. Right,So I'm pretty much into not only food,
but fashion, and I wanted thebooks to kind of represent that.
Right. So when you go toUM, a lot of cookbooks, you
(05:47):
just see food. You just seefood, you might not even see color.
And I wanted the books to kindof have an inspiration of fashion to
it. So the cookbook it comeswith a box and it's it represents luxury,
and I wanted it to kind ofbe like that masterpiece that kind of
sits into your kitchen, so youfeel like, you know, it's not
(06:08):
just on the shelf, but it'sactually in the kitchen, and it's again
a representation of who I am,so you kind of get those quick and
easy nails. Of course, wecan't slave in the kitchen all the time.
It's nice to be in the kitchens, but let's be realistic on you
know, what our day to daylives look like, and you can't be
in the kitchen a longer than fortyfive minutes to an hour and that's kind
(06:30):
of a long time as well.But I wanted it to represent fun,
easy, quick, easy nails,things that were pantry friendly ingredients so you
don't have to kind of go outto a certain store, you don't have
to look above and beyond for certainingredients. I wanted to be fun and
easy, and that's what it represents. So that is what the cooking was.
(06:55):
Kelly Cook's look looks like it's fun, pantry friendly ingredients. Um.
And it gives you a little bitof inspiration. It gives you inspiration up
food, fashion, um, entrepreneurship, motherhood, It gives you a little
bit of everything, honestly, thankyou. And just for clarification, UM,
(07:17):
I watched a few YouTube videos soI know that it's not limited to
soul food. I don't want Iwant people to understand that it's food for
the soul. So if you couldjust talk to us about that, what's
the difference it is. I mean, I know that no so much for
(07:38):
the soul, but it's not alsojust also food. You know, I
have some vegan um, some veganrecipes included. I have some drink recipes
included. Um, it's a littlebit of you know everything, for everyone.
So it gives you that, youknow, if you're if you're dieting,
or if you are vegan, orif you you know, are looking
(08:00):
for a little costail recipe, itgives you a little bit of everything included,
so not just so food. Ofcourse, so food is my love
and my passion, but everyone caneat that every day. I don't eat
that everyone, you know, likeevery day, so you kind of have
to do that and increments. Soit gives you a little bit of inspiration
for whatever it is that you're kindof going through. You know, I
(08:22):
think we all have our moments wherewe're like I might be vegan this week.
You know, summer's coming up.Everybody's talking about summer. Summer's coming
up. So it's like I didn'teat this, or I won't get this,
you know. But it gives youa little bit of inspiration for everything.
And you know, of course youhave to cook with with love and
(08:43):
you have to cook with with loveand passion. So it gives you that.
You know, I can give youthe recipe, but you have to
go with what works for you,you know. So I always talk about
different things that you can include withinthe recipes or different substitutions. UM that
can you know, always UM friendlytowards whatever it is that you're kind of
(09:05):
the kind of season that you're goingthrough. So whether that be great fruit
and and and and putting that umand replace the orange juice, you know,
or whether that be califlower or replacethe chicken. I mean you can
kind of get a little bit ofeverything in that in the ingredients. Thank
(09:26):
you. UM. What I wantto ask you, who do people say
you look like? Because I swearI know who I think you look like.
But do you do you get aname? Um? Do people tell
you look like a certain another celebrity? If I can every time, I
(09:50):
know, it's so crazy. IfI can get paid for every time I'm
kid, Well, you tell mewho you think it is, and I
can tell you if you're correct.Carry Washington, She's so funny, Yes
Washington. I know. I swearit's like the most craziest thing. And
(10:11):
I can't wait to run into herbecause I just want to tell her,
like, do you think that welook alike? It was crazy? So
I was at a funny story rightbecause we I was. I was in
New York for a live with Kellyand Ryan and I was at the Backarade
Hotel and um, one of mybest sies she was there with me,
and for some reason, she wasout outside before I was, and she
(10:35):
was like, you would not believewho I just ran into. I'm like,
oho, she was like, girl, Carrie Washington. I was like,
you are lying. I was like, I'm all the time in the
world. I'm in New York.Where about at the back Roade Hotel And
Carrie Washington just left before I did. And I was like, oh god,
it's like my one moment where Iget to tell her, like how
much money we both would make ifI could just beat her double. Um.
(10:58):
But yeah, she's She's like,if I might interject something on some
of the inquiries I have gotten,Yeah, they want to know if you're
married. I am actually going througha divorce, so I am not married.
(11:22):
No, okay. Also, howmany children do you have that there's
another judge? Am I wanna datingshow? Or am I want to know?
Right? It's Quitous magazine, youknow I am. I have four
(11:43):
beautiful daughters. Four. Well,actually we are getting ready for a huge,
super sweet sixteen tomorrow. Um,she's having a super sweet sixteen.
Thank you, bron yeah, runoh big, and then I and then
(12:11):
we got kids looks listening. He'sso funny. I love it. Well,
you know, I'm divorced. Ican't keep them so so staking of
(12:31):
the daughters, I I we wewe scream legacy here, like we're always
talking about, you know, passingthe torch. Um, are your daughters
falling in your footsteps? Um?Because I know my mom loves to cook.
So I don't know how I missedthat gene her mom her name was
Geane too, ironically, but um, wow, yeah, I didn't get
(12:54):
the cooking gene, you know.Um, but did you pass that?
Are you? Well? A littlebit? I did, right. So
I'm actually in the process of workingon a Mommy and Me cookbook with my
daughters. I have two that loveto cook, and I have two that
are probably going to run other aspectsof the business, which I'm totally okay
(13:16):
with. I just want them tobe self sufficient. But they do.
All of them kind of have theirmoments in the kitchen where we, you
know, we like to have agood time. We talk at the end
of the day just to kind ofsee how everybody's days in regards of the
kitchen, and I love that aspectof my life. I love that when
(13:37):
we all get together, we're prettymuch in the kitchen and we're talking about
how was school today, how wasthis project, or how was this activity?
Or you know, how was gymnastics? Dance? Acting? The list
those on and on and on.But they all I just want to kind
of give them all their their opportunityto kind of do what it is that
(13:58):
they are passionate about. And Ithink that the great part about it is
they get to see their mom beingan entrepreneur, you know, in the
highs and the lows of entrepreneurship.So that's the part that I love the
most. They get to see theraw version of what it is to work
(14:20):
for yourself, you know, becauseI feel like right now everybody has this
this this spot light up entrepreneurship isthe end thing, but it's not for
everyone, you know, Like it'sit's a moment where everybody's not meant to
be an entrepreneur. Everybody's not meantto work for themselves or um, it's
not always this glam and glitz ofbeing an entrepreneur. You know. Sometimes
(14:43):
you have your lows and sometimes youdo have your highs, And I think
that I've been able to kind ofshow them a little bit of votes,
which I'm I'm super grateful for,and I think that they can see that
as well. You know, soyeah, I mean, you know,
they're about to be little entrepreneurs withinthemselves and they're gonna have to figure out
how to sell these cookliks that we'reworking on. But they can see it.
(15:09):
Yeah, absolutely, absolutely, theglitz and the glamb. I've showed
them the glamb and I showed themsome glitz. But they have to know
what it what it looks like towork. But I can say that even
on our weekends, like when wehave to go to the restaurant or you
know, whatever the case may be, they don't mind working. And I'm
grateful for that. You know,the the oldest in the in the in
(15:33):
the smallest, they're like, wecan come to half at the restaurant,
mommy. You know they like itbecause they get tipped. So people love
them. The customers are like,oh my god, you guys are so
too And I'm like you people aregonna probably call it talabor laws, but
it's so good. They want todo it themselves. Don't worry that they
discovered ten year olds working at McDonaldI just saw that. I just saw
(15:58):
it. I just thought, aslittle like you know what, They're my
kids, and I want them toknow. I want them to know what
hard work looks like. And Iwant them to appreciate the things that we
do have, you know, fromthe from the biggest to the smallest.
So I'm grateful for that. They'regreat. I have great daughters. I'm
not gonna lie. They're absolutely phenomenal. Yeah, thank you. Oh,
(16:22):
I'm sorry. One thing I haveto interject this. I am absolutely horrified.
There is one thing that you haveneglected, that sacred substance. And
no one who's barbecue the barbecue.I'm leaving that to you, Judd.
(16:45):
Oh, okay, I don't.We can collaborate. I'll give you some
interest that I can provide you withsome interesting barbecue recipes and methods of the
society from the act that I doa very excellent barbecue product, sauce and
(17:07):
seas But anyway, we won't gothere, but I will give you if
you're interested, so you can breakinto it quickly and easily, and everybody
will smack their lips and lick theirfingers I'm ready. I'm ready. I'm
ready. Yeah, absolutely, I'mready. I'm ready. Back to that.
You have the floor. Yeah,thank you. I wanted to,
(17:30):
umque let me see forgive me anadvance if this is not playing, but
I definitely wanted to play this before. I ask you for a recipe too.
I'm sure you get that all thetime. But anyway, UM,
let me see if at place holdon one second, So welcome back,
(18:00):
Ali, shoot another episode of Cookingwith Kelly, and I'm super excited.
It is super Bowl weekend, andwhat better weekend to have Big Mike ere
whipping up some amazing cocktails for superBowl. I mean, super Bowl is
in Miami, so we're trying todo something fun in festive and I don't
know, y'all, he has allthese gadgets and things going on. So
(18:21):
two back in and see what wehave pop in all right, Make sure
you guys sprite to our YouTube channel, make sure you follow us on social
media. Cooking with Kelly, Nana, chicken and waffles, tag a friend,
repose, you know, all thatgood stuff. I'll see you guys
films now, of course I've stated, but yeah, I thought it was
(18:48):
phenomenal and Uh, I watched sureyour video where you cooked oxtails, like
there was a whole bunch of stuff. Yeah yeah, tell us about that.
Nice. Yeah, absolutely, soI did. I did a show
called Food Fantasies on Own the Ownnetwork, and that was with UM one
(19:12):
of Oprah's like first cooking series.UM super great. I collaborated with a
number of chefs. I think wehad about six five or six chefs that
collaborated on different like experiences. SoI think I did like childhood favorite dishes
and it was something else that Idid. But I did a great,
(19:33):
a great recipe where I did umgouda cheese grit topped with um ox tales,
which was absolutely delicious, phenomenal,and I just kind of talked about,
like, you know, just thepreparation of grit so which is like
super important and you know, ifyou put heavy cream or if you boil
it in water, and if youadd cheeses and different things like that.
(19:57):
Grits are one of my favorite items. I'm actually in the process of working
on my own gridline, which shouldbe coming out fairly soon. But I
talked about all different things, youknow. I think I did like a
really fun, like grill cheese sandwichon the show, just you know,
of course, just some of myfavorite Southern dishes with a twist. So
(20:21):
it was fun because I did theox tails and everyone's like, that's not
how you cook oxtails, and I'mlike, well, I just suthern oxtails,
guys, and you know, it'snot Jamaican ox tails. But they
were super yummy, so it wasreally good. I shared that recipe,
that recipe a number of times,so it worked out really well. So
again, just having fun. Foodis all about fun, you know.
(20:41):
It's it's no proper way to cooka certain dish. It's all about making
it with love, having fun withit. And you know, like just
like Jude said, like I havea he had some great recipes in regards
to barbecue, and I can't waitto hear him. It's all about you
know, just you know, differentfamilies and different ways and substitution. So
(21:04):
it's it's all about just kind ofmaking food with love, and that's what
it's all about. It's about thelove and the conversation. Um and just
havn't done with it. It's noright or wrong way about who That's the
great thing about it. Thank you. Just jump in at any time because
I just I definitely want to geta recipe. I want to joke with
(21:27):
you because we have a few comediansthat follow the show, and uh quite
often they say hey, yeah,people always they walk up to me and
they ask me, hey, you'rea comedian, tell me a joke,
and he's like a free for free, you know, so he gives them
a free version. Um. Dopeople walk over to you and ask you
(21:49):
for recipes and you know, what'swhat's the shortest way to the finish line?
What's one of the recipes that youdon't mind sharing that won't give away?
You know, literally out? Yeah, I was literally out today like
shopping for getting ready for my doorto Sweet sixteen. I was in the
(22:10):
store like I was like, aren'tyou the girl from Man and Chicken Waffles.
I was like, yep, Iam, um here, and of
course he asked me. He's like, just tell me what is it that
you put in your chicken? AndI'm like, listen, I mean I
can tell you that about Brian andthen makes the huge It makes the huge
different. You have to Brian yourchicken at least give it, you know,
(22:30):
I'm Brian for six hours and Ibelieve, you know, just kind
of double battery. So we hada conversation. But I think it's just
all about, you know, justbeing open and honest. I mean,
I feel like I could give youthe recipe, but I could never give
you the sauce. And that's justone thing about it. So I can
give you step by step, Butis it gonna taste the same? Sometimes?
(22:52):
I don't think it is. Ithink it's just a matter of um
of love that you do, Yes, you do it is. It's a
matter of that loving compassion you haveto cook it with that. So I
think that's the difference in regards ofrecipe. But yeah, I literally was
in the store today and the guywas like, I know you're from somewhere
(23:12):
and I was like sorry, andhe was like, you own that restaurant.
I was like yeah. He waslike I came to your grand open.
It was great, great energy.Like what are you putting your chicken?
And I was like, well,they always say you put cracking your
chicken. I'm like, I'm mydrug to put my chicken. You know
(23:34):
I'm not, but it's yes,but it is good chicken. It is
good chicken, and you guys keepcoming back, you know. But um,
but yeah, I think it's it'sone of those things where you have
to truly be passionate about the thingsthat you do. And that can be
with anything, you know, whetherit's hospitality or cooking, or or art
(23:56):
or fashion or you know, athletic. I think you just have to be
truly passionate about it what it isthat you do. And I think when
you're passionate about those things, itjust presents differently. You know, people
receive it differently, and that's justthat's just the news. So I am
(24:18):
definitely going to play my plane talkingabout and then, yeah, I just
made a comment I said it soundsgood to me anyway. I wanted to,
Um, I've never I'm probably oneof the few black people and I'll
(24:41):
probably lose my black heart who havenever eaten chicken and waffles together. Are
you idea behind that? Yeah?I just I don't know why I can
make myself through it. No,but I know why I got you.
(25:03):
Gotta let me know where you're touchingto Atlanta, and I'll make sure that
you get to have the full experience. Um, but chicken and waffles,
Honestly, it's kind of that thatthat sweet and salty taste. You know
when you think about popcorn, whenyou think about different aspects of sweet and
salty, that's really what it getsyou. Um. But when I came
up with a restaurant, honestly,it was like that salty and sweet,
(25:26):
but it was like all of mylike childhood favorite things that I wanted to
eat. Um. So with myrestaurant, with Nana chicken and waffles,
you don't have just clean chicken andwaffles. You get a number of different
waffle flavors. So you have fromlike all of my just kind of chait
or all of our like childhood favoritedishes. So you have banana pudding,
(25:47):
you have um, so you havea banana pudding waffle. You have a
red velvet, so you have awarm and velvet waffle. You have um
lemon rain, so we do alemon waffle, French soood, banana fa
foster. The listles. Oh,the peach cobble waffle is phenomenal. Yeah,
(26:07):
it's top but like it's it's umour traditional malted waffle taught with warm
cream cheese. You have um Georgiapeachum smothered waffles. With brown sugar and
all of our gredient ingredients with whippedcream and a splash of cinnamon on top.
Absolutely phenomenal. Um. Banana fausteris the same thing. Banana foster
(26:29):
is a deep side waffle banana waffleUM top with UM, a cinnamon drizzle
in banana Foster's topping. UM,whipped cream in a cinnamon nutmeg um topping.
Um, you get red velvet,you get lemon, which is a
lemon drizzle. UM. What else? Right now for a Mother's Day weekend,
(26:52):
we're doing an Oreo waffle UM,which is an oreo waffle top with
um a cream cheese. But thenwe do a deep fried oreole that goes
on top so good, absolutely withpowdered sugar and wepped cream. So tasty.
So again it's just like kind ofthose huh, my mouth is salivating.
(27:15):
Just your yeah, look at strawberry. The strawberry lemon waffle is phenomenal.
It's hot with strawberries and lemons.UM. I fried green tomatoes.
We do with warm pimento cheese.So we actually melt down the pimento cheese
(27:36):
and top it with applewoods bacon,um, and which is fun. I
did Um, the live was Kelleyand Ryan Show, um, not too
long ago, and I actually showedthem how we make our pimento cheese.
Um, and I did a pimentogrilled cheese with them, so it was
super fun as well. Judge,I'm on her site and I definitely want
(27:59):
to sprout of a vegan recipe fromyou real quick, because I know you
gotta go on. But Judge,I see the signature waffle of course,
French toast, lemon waffle, bananapudding, strawberries, cinnamon roll, two
eggs, any style skillet, potatoes, applewood bacon, turkey bacon, Cajun
grits, picking sausage, fork,three wings, Nana's deep fried lobster.
(28:25):
I mean it just goes on andon and on and um yeah, who
who is so the restaurant is nameafter your grandmother? Is that Nana?
Yeah? Yeah, you shout toNana. Nana's listening right now, Nana
is Yeah, set out to Nana. Let's dedicate this to her. Happy
Mothers Day to you guys. Yes, Happy Mother's Day, Nana, Sanana,
(28:51):
and yes, happy mother Yes,thank you, thank you, thank
you. Chicken and waffles. It'sstrange. I left Los Angeles where I
grew up years ago when moved toMemphis, Tennessee, and I'd never heard
(29:12):
of chicken and waffles until I heardof it from not somewhere in the South,
but Rosco's when I went there twentysome years ago to do this show,
and there was one right around thecorner from the studio over there on
Gower Sunset, and I tried them. They were interesting. I just couldn't
(29:34):
wrap my head around an idea ofchicken and waffle, but it actually was
pretty good. Oh, judge,I probably about the salt in the sweet,
so I think you, yeah,he's gonna convert you good. I
(29:55):
pick them up and get them fromtime to time, and now they have
them other places in the country,so yeah, wow, we need to
do It's nothing like my chicken andwaffles. I agree, different ways of
doing it. And you do theFrench toast with them too. That sounds
yeah, French toast waffle. Heywe got yeah, yeah, yea,
(30:26):
and birds? How about queuing waffles. I'm here for it. Let's do
it. Let's get it done.I tell you what you give for my
contact information, and I so wewon't hold you up ending of the day.
But I'll give you a nice littlequick and dirty restipe on barbieculing that
you can play around with so youcan impress people with Barbie Culina. Sounds
(30:52):
good. Let's go for it,Yeah, because I want to come to
let you know that I'm on Nana'sChicken and Waffles dot Com. I read
a few things from the menu.The tagline definitely falls. I mean,
like it is it is everything itsays um Southern conference and experience. And
(31:15):
I totally agree with that because ifyou, if you um kind of peruse
the site, I mean, wherecan you go to get chicken and waffles?
Right? All the food I mentioned, crawfish bites, Cajun fries,
biscuits, Tender's vegan recipes. Youcan also get a chocolate sweet tea,
half and half brunch cocktails. Thisis my fe I don't drink but Down's
(31:38):
phenomenal tropical menu, Nana's classic Mimosa, balini, peach balini, read ruby
send gria. And also you cantake something home. You can get the
cookbook, Nana's t shirts that givecards. I mean, she's got something
for everybody. I mean, isthere a kid's menu? Is there?
Says should we shut that out outtoo. I was looking, are you
(32:00):
serious? Absolutely? You know I'ma mom of kids, Okay, kids
like Absolutely, we have a greatkids menu. The kids can choose from
um, the wabbles, they canchoose from any meat, and they have
a good time. Absolutely. Yeah. It's no smoking allowed. We don't
do like hooker or anything like that. It's family friendly. Um family fund.
(32:22):
We have a great time. Wehave a live band every other Sunday,
um, and then we have alive DJ every other Saturday. So
we have a great time. Absolutely, and you'll see the kids in the
restaurant. The kids love working,so I don't neglect him of that.
They look for their allowance absolutely.So the address Kidd Highway twenty West,
(32:45):
number one three zero McDonald, AmI saying that right? McDonald McDonald,
mcdona, Georgia, mcdonah, Georgia. Okay, all right, yes,
Uh, the crew down there nexttime twenty minutes out from Atlanta. Yeah,
(33:07):
next time I get through there,which is quite often, I might
have to send a crew down thereto grab a bunch for us to feed
off of. I was just thereabout it, yeah, just in private,
private events, so definitely. Well, now I make sure you guys
are well taking drives. Might haveto run down there. Okay. Nephew
(33:30):
in the area who is a comedian, believe it or not. Um,
he's helping with this campaign. I'mrunning for mayor in Memphis right now,
so that's another thing that service,aside from the sauce. But yeah,
okay, you've got people down there, so I might have to send them
(33:52):
on down there. I'll look itup and say, hey, go down
and patronize the lady. Send themon down. Got gonna text you her,
thank you her. Um. Thewebsite for Nana's Chicken is a chicken
and waffles. Um. I wishyour mom, your Nana she press it
on Hello so I can give herthat recipe, all right, Mama,
(34:19):
Yes, yes, yes, yes, so can you ask Nana to press
the one I'd love to say Hello? Give her a shout out. He's
probably not you know, she's eightyfour years old. She oh, gotcha,
gotcha? Gotcha? I don't knowshe ya, gotcha? Gotcha?
(34:42):
Well shout out to you, Nana. Yes, definitely. Nana'sa is doing
her thing according to this website sincenineteen thirty nine. Judge and they were
also invited best chicken and waffles.Yes, yes, awful look to order
the and getting nothing cold and sittingand all times in flash yes because also
(35:06):
flash and it's amazing. So weare super grateful. We are working on
new opportunities. Hopefully will be aMemphis soon. And you know we're just
we're just we have to wheel tallall the other kinds of things. I'll
get you wrapped up in the campaigninghere so you can have another locale you
(35:30):
can come to and purvey your chickenand absolutely nice. Yeah food was catered.
Yeah, it would be nice,very nice, very very nice.
Um so me, I judge,I prefer vegan recipe, but if you
(35:51):
have another um one you'd like,But is there one that's on your heart?
Um, Kelly, I mean Idon't want and convenance you, but
is there a recipe you'd like toshare with us before we wrap um anything
you want to give us, BecauseI am definitely going to encourage people to
buy the cookbook. I can alwaysshare our banana bread recipe, which is
(36:16):
absolutely amazing. That recipe has beenpassed down from generations and generation and everyone
can eat that. So it's it'sum fresh bananas, it's flour do you
even give you a whole recipe?I can pull it up for you right
now. Oh yeah, of course, two seconds. Uh huh, Jude,
(36:42):
do you have anything else you'd liketo say? I really enjoyed this.
I thank you so much for forstopping by, and I think Latitia
could make it. It is aslike is your wall lorder? Surely anyway,
it's a change. Usually we getinto politics before you get off.
(37:05):
You've got any commentary he's like tomake about the state of affairs in the
country, the world, or whereyou are at Georgia. People free to
do so, because when we getthrough here, we're going to have a
bit more going on. And thenwe get into what Val calls the hunger
(37:27):
Games, when all lines are openand everybody can do what they wanted to.
Hopefully they'll be courteous as they usuallyare, and it can be an
interesting interchange about all sorts of things. Okay, now, so well you
are I called bananas banana bread recipe, and you're gonna need about three to
(37:50):
four bananas and they need to beright if you if you have a problem
with it then being right, thenput them in a market bag and put
them in the closet and give thema day about twenty four hours, and
they will ripen. You're gonna needsome eggs, sugar, vanilla, flour,
baking soda, baking powder, coastyou, salt, a little bit
(38:15):
of ginger, ground cloves, cinnamon, and vegetable oil. Um. You're
gonna preheat your oven to three fifty. You're gonna mix all of these things
into a large bowl. M You'restill gonna mix in your sugar, eggs,
oil, vanilla, and then ina medium bowl you're gonna put your
(38:37):
flour, baking soda, baking powder, coastr salt, ginger, cinnamon,
and ground clothes. You're gonna graduallycombine mixture into a large bowl. You're
gonna put them into your baking pan, baking loaf pan, and they're gonna
bake for men an hour. Youcan take that out. You can top
(38:58):
with a little bit of butter andbrown sugar. You can pop with some
roasted brown chup or pecans. Youcan also m drizzle with a little bit
of um um uh um good butam I thing um. You can also
drizzle with a little bit of creamcheese and top with powdered sugar and there
(39:22):
you have your bananas and tanis bananabread. Um. I eat my banana
bread in the morning with a cupof coffee, which is absolutely amazing.
So it's completely up to your coffeeor tea. Coffee is my preference,
banana bread, and then I getmy day started. So while I so,
I saw agram you work out alot. So is it is any
(39:45):
of it more or less fattening?What? How does that work? I
eat everything that I cook, soI guess the tea it's just work out.
Honestly, I think it's I thinkI think it's just I think it's
just in moderation. Honestly, Um, I think it's in moderation. I
(40:07):
do work out. I don't workout as much as I should probably,
Um, but I'm gonna be honest. I think it's all in moderation.
So yeah, moderation, and Ihave to have my one cup of coffee
a day, so let's be honest. But I do I do want to
ask judge a question. Can Iask a question? Judge? Yes,
(40:27):
ma'am. What do you feel about? What do you feel about the new
immigration laws? You mean diving fortytwo expanding in the Federal court holding an
advance. Uh yes, Biden beingallowed to grant amnesty for the things I
(40:51):
think it's needed because right now thereis a problem with Okay, you have
a defense department designed to keep thenation shots secure, but they can come
in across the southern border. Andright now I'm getting word from sources that
there are large quantities of certain typesof firearms that really don't need to be
(41:13):
in here that are coming across thesouthern border, and also massive supplies that
it's horrible drug patinghill. So yeah, something needs to be done, and
I will always think of the thing. The last time my ex wife and
I came back into the country throughMiami happened there. Some of the people
(41:38):
that work there and not too goodalways ask at least three official looking people
into Miami airport directions so you don'tget misdirected. But these clowns we're trying
to get everybody can break these securecustoms area by going up a certain staircase
and out of door. My wifeand I at the time knew this was
(42:00):
wrong. We didn't, but alittle young couple behind us followed that the
alarm went off. They threw himhim against the wall. Had ann out
low press into the back of hisneck. The young woman had on a
sun dress and we all saw herbear behind and our blue purple thong because
(42:21):
they threw it down and it flippedup. Somebody was standing on her one
foot, on her shoulder blades anda person holding each arm. And they
were American citizens getting treated like thatfrom violating the border. What the hell?
This didn't strike well with me forsomebody being able to walk across with
impunity. Now try doing it theother way around and you will see what
(42:45):
I'm talking about. But there aresome things going on with what's happening,
and basically it's got to do Idon't want to be technical, but with
Article one to the Constitution, whereevery ten years you have a sense us
and based on that sentence, censusrepresentation in the House of Representatives will be
(43:06):
a portion. So what's going onin California, Illinoiss, New York and
some other places want an influx ofpeople who will not be able to vote,
but who will be counted so thatthose states can get increased representation in
the House. And that is incitious, and it's got all kinds of
(43:30):
problems, So I don't like it. By the way, we invite anybody
to come to Memphis. We encourageimmigration, just be legal because I'm not
going to let it be a sanctuarycity. So okay, yeah, tell
me this, judge. I dohave a question. So, if you
(43:51):
live with someone who doesn't have papers, is that considered a felony charge?
If you get if you give someonegoya? What do you think about that?
Like, is that considered a tellany charge for living with somebody who's
illegal? No, it's not generally, though you might find the zealous prosecutor
(44:15):
that would try to get you forharboring a federal fugitive if somebody issued a
warrant for them to be taken intocustody and deported. I actually had a
number of prials like that, includingone spectacularly disgusting one where I wound up
getting the woman acquitted. She'd beenmarried thirty nine years to the same guy,
(44:38):
and he was a witness to abank robbery. They had a brand
new clerk with the FBI who,instead of issuing a subpoena for him as
the eyewitness to make their case,she accidentally submitted a request for a warrant,
which was issued. So the numberone witness is subject to a warrant,
(45:01):
all right, the warrant gets recalled, but the jury can't be told
that. And the woman's on trialfor not turning in her husband of thirty
nine years. So I got anequivalent. So there is that problem with
the whole federal system. It isnot cool. But ordinarily I would say
(45:25):
no, And there has to besome intent to violate the law. So
if they have a want out forthis guy, or he is attempting to
hide himself, and of course youmight get into a little bit of trouble
that way. Now, we aren'tdoing that ourselves are when we didn't fall
(45:46):
for somebody, but you know somebody, of course I would say it's not
a good practice. Okay, okay, I think we are. And by
the way, that was not legally. I'm not asking for myself. I'm
(46:06):
not asking for myself. I'm justno, no, no, no,
no. I mean I was notgiving legal advice. I was just somewhat
touching on the state of law rightnow, legal education, because I don't
want somebody to start holding about illegalpractice, un lawful practice of law,
(46:27):
unauthorized practice the law. But anyway, don't rely on to check with a
local lawyer. But that's just anoutlying But we appreciate you. Appreciate you,
Judge, thank you so much.We appreciate you. We just wanted
to give some advice for people thatI listening. Absolutely see there you go.
You keep putting that word in there, advice. Don't do this,
(46:52):
Okay, okay, okay, wejust we just wanted to hear. We
just wanted to hear what others thoughtabout that. Ye. Now in George,
y'all interesting in Georgia, maybe weneed to there the Peach State.
(47:15):
Yes, in the peace State,Peace State. Maybe I'll talk to you
about some representation on divorce business,but we'll talk about that later. Well,
let me ask you question. Youaren't in Cobb County, are you?
No, I'm not in Cob County, but I'm close to it and
it ain't working out too well,so we'll figure it out. Or Cobb
(47:37):
County is the worst place to be, y'all. Letting out of Cobb County.
I'm trying to tell you. Imean, really, somebody needs to
go in there with a mind ofprosecuting some people. I've heard some real
horror stories come out of Cobb Countyabout what they're doing really any hard stories.
(48:01):
Let's see, I looked at whatI got sent. Okay, let's
see google. Let's he says you, y'all, that's why you're looking too
much. Your oldest daughter is nosixteen sixteen, Well, see can't tell
(48:22):
with social media. It says yougot five daughters with ranging up to the
oldest of twenty two. But yousee, I was thinking that's right.
Well, I was thinking that thatwas the one that may have had the
problem. You know, these younggirls that you like to fall in love
(48:43):
with, no telling food. Youknow what's going on now? He knows.
Yeah, never to call. Youhave to call because I already see
you. How this is about?All right? Anyway? Thank you?
(49:09):
Do you have any upcoming promotions?I know that when I was on I
think it was your Instagram. Yougot a Mother's Day brunch and a few
other things. Um, tell usmore about any giveaways or cooking experiences or
you know, you got a lotof stuff going on on your Instagram.
So I want to give you,um, you know, their last few
(49:31):
minutes so that uh, yeah,you can just share with us so we
know how to love on you.Absolutely. So I do have a beautiful
Mother's Day Brunch coming up for allof the amazing moms UM on Saturday and
Sunday. Every want to get thefree flower. UM. We have live
music and of course we're doing someMother's Day specials. UM. I am
(49:53):
doing a Mother's Day giveaway that willend on UM Sat on Sunday. Actually,
so I'm doing a Mother's Day giveaway for some amazing moms. UM.
And that's about it. I mean, of course we're working on our
cookbook. We have some TV thingsthat are coming up, so just kind
of stay focused on our social mediaand we are. We are doing as
(50:16):
much as we can for all ofthe amazing women that are doing their things.
So thank you so much. Thankyou guys so much for having me.
Had an amazing time. Make sureyou guys check out Cooking with Kelly,
cookout Nana Chicken, and checkout NanasChicken and Waffles, and we will
see you guys very soon. Yeah. We have one who's a friend of
(50:38):
the show. Maurice is on justdo you have you have like two minutes
or if you gotta go. Itotally understand that, Um, he just
I think he's got a question.But if you gotta go I understand.
Okay, all right, Maurice,your line is open. Hi, welcome,
She's got to go. Um,how are you doing it for as
(51:02):
I am doing amazing? How areyou? I'm doing blessed corn first and
some more. Thank you for comingon. And how to teach your mother's
day? I mean, um,um, I was checking out your Instagram
and um, your social media.See. The thing is, I have
a mother out here and golf forMississippi, and she has like the biggest
(51:27):
social restaurants here on the Golf coast. And it's like, you know,
everybody's didn't trying to get at herabout you know, trying to franchise and
you know, blow it up,you know, to a to a big
level. And you know she gotlike the state's best macaroni and the best
gumbo here in the state of Mississippi. Yeah, oh man, when you
(51:50):
get a change, you definitely gotto come on the golf coat. Um,
it's right now, I'm coming absolutelyplease zip. And but the thing
with the pre the question I wantedto ask is what does she need to
do as far as to take hersocial media to a whole other level.
I've been getting on her about youknow, creating a YouTube and a blog
(52:14):
post, and you know she couldstart doing also cooking, you know at
home and just basically you know,show folks how to the Sofal cooking over
in the house and just creating anotherstrong string coming in. But what would
she have to do to as faras like get a team to take it
to that level because basically what shegot is strong word of mouth and everybody
(52:38):
that's down here they just automatically knowabout her Sofal restaurant. You know what's
so crazy is that I have tosay a lot of my success came from
word of mouth. It didn't comefrom you know, like a publicist or
an agent. A lot of itcame from word of mouth. And I
(53:00):
honestly think that she needs to sheneeds to work work on consistency in regards
to now social media. I thinkit is super important. So you need
to get on air and you needto be posting mamma. Okay, let's
be very clear. You need toget on air and post her and have
people repost her, because I knowshe got to go who That's no question
(53:20):
about it. It's just a matterof seeing who can see her and who
can repost her and who can supporther. And it's all about just saying,
hey, you know what, didyou have a good experience today?
Do you mind posting on y'all?Or do you mind posting on Google?
Or do you mind posting on yourFacebook or Snapchat or Twitter or on Instagram
so that my mom can get therecognition that she needs. And that's just
(53:43):
taken a few days, you know, or a few hours from out your
busy schedule or whoever's busy schedule tosay, hey, I just need you
to support us in this way,because it's not all, you know,
financially, it's not about having someoneto financially pay to repost. It's about
really having, like you said,the community that posts behind her. And
a lot of my situations came inregards to having a community post behind me
(54:07):
and say, hey, this girlreally has it going on, or this
school is absolutely amazing, or youshould check out this food. Most of
my TV appearances have literally been frompeople contacting me. It hasn't been from
my publicists, it hasn't been frommy agent. It's literally just from people
saying the food is actually good.And that's what I really put my heart
(54:28):
in mind and soul into was makingsure that the food was good and the
service was good. And that's whenI constantly work into So social media is
that free form of advertisement. Ithink it's just all about. Even till
this day, I have a socialmedia rap shout out to Johnny who's absolutely
amazing. But I still do myown videos from time to time. I
(54:50):
still shoot my own videos. Istill go to the restaurant and shoot in
the kitchen. I still go andcome up with ideas, and I don't
care how much money I'll ever make. I will always do that because that's
my passion. That's what I loveto do. I love to see people
happy. I love to connect throughfood. And that's what it's all about.
It's about using that platform. It'sabout using all of our platforms,
the snapchats, the twitters, youknow, instagrams in regards to showing us
(55:15):
to what you can do. Youknow, and people see food. One
thing I can say is people seefood first with their eyes, you know,
so it has to be pleasingly.It has to look pleasing before you
can touch it and before you cansmell it, before you can eat it,
and then you go into it right, yes, absolutely, and people
(55:36):
they eat with their eyes first.And I always tell my staff, y'all,
before the food hits the table,I got to look good. I
know it tastes good, but whatdoes it look like? And that's super
important. So it has to lookpicture friendly before it hits the table.
And that's what we talk about inall of our staff meetings. It has
to be picture friendly. And I'msuper I'm super important and big on that
(55:58):
and making sure that it is arepresentation and how it looks on social media
and how it looks on the table, which just super hard, right because
you go to you go to chickilA, you go to McDonald's, you
go to burger you go to theseplaces and you see the commercials, but
does the food really look like itlooks on television now because it's the food
stylus and because they plumped the burgersout there, because they butter the buns
(56:19):
and because they do all these things. But the goal is for us is
to really look like how it lookson Instagram when it hits the table.
And that's super important for me.Okay, man, I um definitely when
you come on the coach, comecheck us out and you get a change.
I'm coming I'm coming. Google upmiss Audrey Stubby kitchen best on that
(56:44):
you know. I want the Macand tees. I'm coming, I'm coming,
I'm coming. I'll be there.Remind us again your social media,
your website, UM, thank you, Maurice, UM and uh and your
(57:07):
Instagram. People have asked, what'sthe Instagram again? UM? And then
yeah, I think that that's it. We appreciate you so much. So
it's Nana's Chicken and Waffles. That'sNana Shacken and Waffles dot com. That's
on Instagram, Nana Shicken and Waffles. Same thing with UM, cooking with
Kelly, UM, cooking with aK, Kelly with an eye, UM
(57:28):
on Instagram, cooking with Kelly dotcom. And UM. You can find
me on all of my social mediaplatforms. I'm always on there, always
showing love and continue and much successto all of us that are doing amazing
in the food industry. Cheer sideand happy mother, danaan. How about
double cheer side? Hey man?Yeah, thank you so much, and
(57:51):
shout out for making women in business, women entrepreneurs and black on women in
restaurants good. Yeah, so weappreciate women in restaurants. Yeah, yeah,
we definitely appreciate you so much,and please consider coming back if you
got new promotions. UM, Latitiahas my number if you need to reach
(58:12):
me. UM. Since more,I'm gonna send you out some cookbooks and
send you definitely since some merchandise aswell, so you and Judge absolutely yeah,
I will start some the addresses.UM to you Judge on any any
frontal words, UM, because hedefinitely deserves an applause that Judge, you
(58:36):
have anything, Okay, well that'scontinue and fortune and may your divorce be
well concluded without too much Okay,thank you, thank you all right,
(58:57):
all right, have a have agreat rest today. Thank you, thank
you so munction. We appreciate youand love you to life. Love you
the life, guys, Love Peterand Waffles. And I'll talk to you
guys soon. Love Peace and Waffles. I gotta I gotta get I gotta
keep that one. Thank you somuch here guys, bye, all right,
(59:20):
have a good day. Thank you, bye bye yea. The Judge
Joe Brown Show presented by Valerie DeniseJones, Uncensored Truth with a Legal Twist,
Friday, four pm, Eastern StandardTimes nine two nine four seven seven
(59:42):
one seven four visit Miss Valerie DeniseJones dot com for details. I want
to know more about big media.Tune in every Tuesday and Friday at four
pm Eastern, and don't forget tosubscribe to our channels.
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