Butter Together Podcast

Inspiration EP3

• Mattie Miller

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Hey, I'm Maddie, and I'm Skylar, and you're listening to Butter Together, we're two friends who believe food isn't just about what's on the plate. It's about the people, the stories, and the little moments that bring us closer. Each episode, we'll share conversations, memories, and maybe a few recipes too, because the best things in life are meant to be shared. So come hang out with us and let's get into it.

Mattie:

Hi.

Skylar:

Hi. Hi guys. Welcome back. Thanks for listening to our last episode. And today we're gonna talk more about our inspiration. So going off of the last one, where we focus mainly on seasonal produce and how nature plays a big role into what we like to eat and where we get it from. This time we're gonna talk about our inspiration for recipes behind social media.

Mattie:

Yeah.

Skylar:

Ooh, do you have a TikTok, Maddie?

Mattie:

I, yes, I am on the TikTok.

Skylar:

Okay. Okay. Okay. Yeah.

Mattie:

Honestly, though, most of my social media, like recipe inspo is from Instagram.

Skylar:

Me too.

Mattie:

Yeah.

Skylar:

Yeah. I don't have TikTok. No.

Mattie:

I send you tiktoks, don't I?

Skylar:

Oh, you do I? I think I do. I deleted it like I think I have an account still. Oh, okay. But I deleted it maybe two years ago.

Mattie:

No way.

Skylar:

And then I tried getting it back. I think at the end of last year, I got so overwhelmed that I deleted it. I, that makes sense. I did not like it. Yeah. But I used to be on it.

Mattie:

Yeah, you were on it a lot. Yeah. Like too

Skylar:

much. Yeah. I had no life. I was on TikTok. Yeah. Not even posting, I just scrolling. Mindlessly. That aside. I did the way, I mean I was on it because my feed was amazing. Yeah. A lot of it was food. Or how to create certain things from food, not just recipes, but maybe candles or tinctures or oils and vinegars alcohol. I love all of that.

Mattie:

Like the whole, do it yourself. Yes. Kind of mind frame.

Skylar:

Do it yourself. D what?

Mattie:

DI, I won't say DDUY. That's not it, Maddy, that.

Skylar:

Could easily go that way if you're making your own alcohol. Right. But anyhow, yeah, let's go back and kind of focus on Instagram. Yeah. Right. So what's the last recipe or food idea that you had That's because of Instagram and was it good? Did it actually kinda live up to the video?

Mattie:

Yeah, I find it really interesting'cause I. Constantly don't know what I'm like hungry for or what to eat. So Instagram is a great place. Like I think I shared with you this thought I had in the mornings it's really hard for me to start my day with a meal. That's like exciting something I'm actually like, excited about. Oh, someone made like the,. Shaha, how do you say it? Shaka. Shaka. It got me really excited and I was like, I woke up and I was like, okay, I'm gonna make that. So yeah, I, I use it a lot, especially in meals during the day that I have kind of a lack of inspiration and I know I need to eat protein, I know I need to eat this, but I wanna make it more exciting. So I'll just go on there on my saved videos or things that I've found. And I'll do something similar. Like tonight I made the veggie like meat thingy, right? Oh, it

Skylar:

was good.

Mattie:

Yeah. It's okay. I know I

Skylar:

liked it,

Mattie:

but yeah, it was to, it. I pulled out, I was like, okay, for dinner, I know I need meat. But making meat exciting for me is really hard. So I know why I just don't like it. Unless it's a standalone protein like salmon. Or like a pork chop, okay. I'll just eat that with a salad. But versus like ground Turkey or ground beef, like you can do so much with it that my brain just stops.

Skylar:

Oh, like you get overwhelmed? Kind of thing.

Mattie:

So Instagram has helped me a lot'cause they're like, oh, just put this in this and here's a one pot meal. And I'm like, cool. So the meat or the little dish I made tonight, I can eat for lunches and now I don't have to think about it. So it's been really helpful.

Skylar:

True guys. She did a Turkey meat with beans and some veg.

Mattie:

Yeah.

Skylar:

Peppers.

Mattie:

Yeah, it was just peppers and like

Skylar:

ononon

Mattie:

and ononon and tomatoes.

Skylar:

Yummy.

Mattie:

Perfect. A lot of spices. I did use my fresh basil though, my garden.

Skylar:

Okay. Yeah. By the way, Maddie is an actual gardener.

Mattie:

Nope. My

Skylar:

my roommate is,

Mattie:

but yeah, I reap the benefits for sure. Yes.

Skylar:

And so do I tonight. I see those little squash over there. Yeah. Yeah.

Mattie:

Super

Skylar:

excited.

Mattie:

What about you? What has been inspiring you on the media?

Skylar:

Ooh. I think there is a weird bean trend going around. Like people are like, you can get like your protein, fiber and kick like heart disease with beans. You just eat half a cup of beans, just put beans in something. Just yeah, beans with everything. Or like a, being more conscious, I'm trying not to focus on eating meat in every meal. It does not trend that way. If I probably took a look back at all my meals, I'm like, well, there's probably meat and everything. Which is, I'm not saying that's good or bad, but I would like to eat more plant meals. Right. So, yeah, I'm really kind of looking at all like the blended beans, soup things and beans and tofu and. I just got a lot of toots, which is good. That's good. Gut health. Good. Good. Gut health is tooting. Yeah. You're supposed to gotta it gotta toot it. But besides that, yeah. Yeah.

Mattie:

Yeah. I feel like the trends almost get you excited oh, I kind of wanna try that. Whatever's trending on social media. Is a good way to just get some new insight into okay, I've made this before, but this is trending, so maybe I just change this one thing about this recipe and make it more exciting.

Skylar:

Yeah. That kind of makes me think of are there any like certain creators or Instagram people that you. Tend to follow a recipe by,

Mattie:

honestly, no, I'm not, other than like the pastry chefs I follow, I just follow them because I know they're great pastry chefs. Yeah. And I like to see what they're creating. But mostly I just go on the browser or I'll type in like lunch, meal prep ideas. And then a whole bunch of different creators come up. And I just find the video I like the most. Yeah, it's not like a specific person that I love. Oh, except for this one guy. I love him. He is so cool. I'll have to find it at a later date. But he almost is kind of, he lives in a farmhouse, I think, or he just has really old kind of equipment, like oven, everything. He does a lot of stuff on cast irons or, putting them in ovens and kind of like camping. Type stuff. And he's just such a beauty pie. He like, he just looks so cute and he's just having so much fun. I think finding people like that and for me there's a few like top ones that I follow a lot just'cause I love their content. I love who they are. And they're just super creative. Yeah. And I'll go back to them like again and again versus if I'm just making a meal and I just wanna find something new, I'll just search. Yeah.

Skylar:

Yeah. I kind of feel the same. Like I. The reels. Like when you start scrolling and there's like a real

Mattie:

Yeah.

Skylar:

Flip through. I'll go through that or yeah. Again, the explore page, because I mean, it's an algorithm. Yeah. So it starts getting to know you pretty well and what you want.

Mattie:

I have found though, because I understand what they're doing, it's easier, it's less intimidating for me to wanna recreate it. It because I feel like a lot of the reels kind of just put snapshots of oh, I'm doing this or doing this with the onions. And so I look at the ingredients in a reel. And less, more of the method of how to do it. Whereas people that I know that don't necessarily know how to even cook like a zucchini or a salmon, like their content, I feel like would be a lot harder for them to get inspired by. Because unless basics of cooking, a lot of those videos aren't helpful. Like for me, they're helpful in the inspiring way, like getting new ideas or combinations, but they're not helpful in showing you how to actually cook that meal. They're just like, I put this in, I put this in. Oh, ooh,

Skylar:

here, it's now done. Yeah. I think a lot of it too is content based, like they want a subscription. They want you to kind of buy into what they're doing or like you can have this, if you type the word simple, eats in like the comments, and I'll send you a link to my 10 recipe free book. Yeah. And it's kind of hard to filter through that when it's, again, you're oversaturated with this idea. Like people know it works and it sells to do this type of content. And I mean, yes. Sometimes I do want that, oh, maybe I can. Get a few idea recipes out of this if I just say the magic words and whatever, but it's not my favorite way. Yeah. I love the look of all this food. And playing around the idea with okay, well this is what I have at home and maybe I can loosely base a recipe off of this and make it work for me with that. Like,

Mattie:

and I'll even search, if I just have one ingredient I look up like recipes with this in it. Yeah. And then that I think just starts the like kind of creative inspiring process of okay, they did something where it's more of a curry, but I kind of wanna make it more of a stir fry. So I'll use the same ingredients, but like different method or sense

Skylar:

the coconut milk or something. Yeah. Right.

Mattie:

But yeah, I think it's, I think it's cool. Do you think media has shaped or expanded your understanding of food and different. Maybe different ideas with an ingredient that you hadn't thought of before? Oh, definitely. I think I, as much as I've been in food and pastry, I think I'm more, like I said, into pastries. So when it comes to cooking, sometimes I'll have an idea or an ingredient and I don't really know what to do with it. The idea of making sauces or dressings honestly, Instagram is really pivotal in that for me of oh, I just add lemon to this, or I can just add a little more acid in the salad and it'll like just brighten everything. So like their little tidbits have helped a lot. But yeah, I feel like, yeah, I feel like it's definitely helped me think about ingredients in a different way. Or even like how have a bunch of spinach, instead of just cooking it down, I can make a sauce with it or, blend it up, yeah,

Skylar:

yeah. I think one thing that I've seen on Instagram that I have yet to try, but I'm really kind of into the idea of, is this flatbread that you put on raw meat and you just put it in the pan meat side down, and the meat has like spices and I think an egg in it to hold it all together. But then you flip it over and you kind of crisp up the flatbread on the other side and you just have a sandwich. Like you just fold it up or you can eat it as is. And it reminds me of an open face dumpling.

Mattie:

Or

Skylar:

'Cause when I make joza at home, we fry'em. Yeah. We don't just sear it, like pan sear it and then steam'em. We just deep fry that and

Mattie:

it is really good.

Skylar:

I did just see an Instagram by a, she's like a food scientist, and she was talking about what is canola oil? And she went like this whole spiel as she was like, what I would say as a food scientist about canola oil. And I wish I could find that, but I probably can't. What'd she say about it? But she just said that it was made to be like a contrast to a different kind of oil so that there was like less harmful chemicals or I don't know, please do not quote me on any of this. I could, I'm probably just speaking out of my ass. But the thing was that she said that it was a GMO, like vegetable created for oil.

Mattie:

Oh.

Skylar:

But not in a bad way where it's like super unhealthy. It's just that it's. It was meant, it was an alternative. It was an alternative to a more unhealthy oil. Yeah.

Mattie:

And now we all think canola oil is as the devil. The devil, yeah.

Skylar:

Yes. And you're like, no seed oils, blah, blah, blah. And guys, I love sesame oil. I can't give that up. No. It's

Mattie:

integral. It's to just the smell. Ugh. It's so good.

Skylar:

Like as soon as you smell, it's something that makes your mouth water and come on. We're human. We're only here for one life. Have fun. Have fun. Kill you so slowly. But you know, it's, there's so much we're learning about all the time that it can be overwhelming. Yeah. And the internet thinks. Everyone thinks that they know best

Mattie:

on the internet. Well, and I think that's what's hard with the social media is Yeah. The trends I think for me, I take it as like kind of a grain of salt.

Skylar:

Yes.

Mattie:

Where I'm like, these people are on something like, not on something, but like they're trying to promote something or whatever. But if it's like a new way to make something that I feel like inspires me, then I'll go for it. Yeah. Try it out.

Skylar:

And maybe for them it really helps them. Yeah. And they feel a lot better by cutting something out or adding something in. But that doesn't mean like you have to do it. Yeah. As someone watching that video or looking at that post like it is up to you, you are a consumer. We are all a consumer at the end of the day. So it's what, whatever you feel most comfortable with. Okay. And then even going off of that, like has there ever been a. Way or time that you feel like social media, I guess preferably like Instagram and TikTok have made you feel like you're not doing enough?

Mattie:

I feel like it more on the side of the fitness and health side of social media., I think I feel it mostly on the dessert parts because all the fitness girls, all the health people, they try to cut out sugar. They try to cut out carbs, and they're trying to make things still exciting within food, which. Partly I enjoy when I am like being more health conscious and try not to eat as much sugar. But I feel almost like it's discouraging because then the career I've chosen in life has become this enemy where it's like donuts are evil or eating cake is shameful and it's like. Okay. Maybe we shouldn't eat cake every day, but like special occasions, birthdays, like you shouldn't feel bad about eating a slice of cake, I think ever, but I think there's moderation in everything. But I do feel like in one way, social media has kind of created this new way of eating sweet things and it being protein forward or. Fitting into a diet versus like actually just being enjoyable where it's like you're creating a pseudo enjoyable thing because you're trying to like, change the way you wanna look. Yeah. I think, and I feel that more,

Skylar:

I think we've all seen those protein dessert videos where it's like. Just add like a scoop of protein powder and with your tofu cocoa or dark chocolate. And there's a dessert

Mattie:

for the knife. Yeah. Blend it all up

Skylar:

and it's just like chocolate mousse. Yeah. Go on.

Mattie:

Yeah. I think there's benefits and creating like I've, I don't, I haven't fallen for it, but I've seen the benefits like when I'm trying to. Eat more protein in my diet. I wanna make it sweet or I wanna make it more fun or like actually enjoyable. So I'll make it kind of my dessert protein versus the morning like shake or whatever I make. Okay. And I've had fun with that. I have. But I think it's when you're seeing all these girls, like super, I think the comparison part I play is the, I'm trying to be fit in my life. I'm trying to like. Look good, whatever. But at the end of the day, I don't want to miss out on a scone. I don't wanna miss out on, a cinnamon roll because there's something so beautiful about just pastry being like exactly what it is. But I think we have placed so many, almost I don't wanna say the word caveat, but so many. This is good and this is bad on so many ingredients or things. Yeah. We've

Skylar:

just become so black and white. Yeah. And there's no more of a gray area or again, being human. We have all of these ingredients and vegetables and grains and different types of produce and fruit for a reason. We've developed them ourselves over time and we enjoy them. They're ways to sustain us or. To make something taste better and yeah. I don't see why pastries have to be

Mattie:

fortified or you have to like, have done something really good to have a pastry it becomes like a reward versus like just something to enjoy. I do find that, like that idea of like reward or whatever. I try to take it out of when I'm baking or when I'm doing things.

Skylar:

I mean, I've definitely fallen for that. Yeah. I've worked out that day. I'm like, from a little

Mattie:

sweet treat. Yeah. But going back to what we were talking about earlier is that the ground has made things sweet, like our earth has fruit. And so I found a lot more joy in like natural sugars, natural. Things that like, just naturally sweeten something. And going towards more of that then, like I know the effects of processed sugars. Yeah. And the processed, like anything like snacks, sugar,

Skylar:

alcohols Yeah. Are so big right now. It'd be like low sugar, low calorie.

Mattie:

Yeah. But and it's all just it's all just a fad of dieting. At the end of the day it's like, what are you really gonna choose? A beard that you really that has less. Carbs or sugar just because you still wanna drink it. Like everyone still wants something that feels good or tastes good. But they're willing to like sacrifice. Like it's not gonna taste as great, but I'm gonna feel better with it. And I think there's a balance between the two of you can find something that works for whatever your fitness goals are or your lifestyle is. But sometimes it's just okay to have a truly like real pastry like or food Yeah. It out

Skylar:

when you're a kid. And a great way to feel like super engaged in the kitchen or with your parents or whoever your grandparents is. You would make a dessert together. I know we would do the freaking delicious. Blueberry, Jiffy Lube cupcakes. They're so good. And they were so cheap. Like you could get a box. I think it was like 50 cents. Yeah. I don't know who was eating them, but I know my family was, and it was so fun to all be in the kitchen together. Her before we were too like grown to just get, wanna shove each other outta the kitchen. So we had our own space, but we would. One of us would crack the eggs. One of us would measure out the water and the oil. Yeah. Someone would stir and then we would all lick the spoon and dig our little tiny grubby hands in there and scoop up the rest of the batter that we didn't put in the cupcake tents and we didn't think about calories or how much sugar was in, or it was a moment to. Have fun. Yeah. And forget about everything else.

Mattie:

And I feel like as adults you kind of, you think oh, I have more responsibility. I like, things matter more. I should be more conscious, I should be more this or that. But I think taking out the shoulds, like someone I really respect, that I thought was a really cool, kind of pioneer and in the pastry world was the creator of milk. Milk bar, I think it's called. Oh, Nina. Nina. Something. We so bad. Really? Is her name Nina? Yeah, I'm pretty sure.

Skylar:

No, I'm thinking of Nancy Pelosi.

Mattie:

You're thinking of Nancy Pelosi? No

Skylar:

We'll have to, we'll have to look up her light,

Mattie:

her name. But anyway, I love that she created a whole bunch of pastries and line of like ice creams and just like desserts. What is it?

Skylar:

Oh God, it's Christina Tosi.

Mattie:

Christina Tosi. She was on Chef's Table. Yeah, she was on Chef's Table. But something that was really enlightening to me is there's this what we've been talking about, like nostalgia adds to our connection to food. And so she came from an era of just American. Baking and fried foods and like the highly processed foods. Highly processed. That was the time she grew up. So the super

Skylar:

sweet cereal milk, yeah. Just

Mattie:

Yeah. Processed sugars, like red dye, this number, whatever.

Skylar:

Delicious.

Mattie:

But she made like such a cool I think brand around nostalgia. Yeah. And just. Reclaiming like a time and period where maybe we didn't love the way we did things, but at the same time it has meaning for us. And I think not losing that in whatever you're creating is important. Not just making something because it's better for you, but because you love it. And if it's better for you and you love it, I think that's great. I've made some low sugar, whatever, pastry things, and I've actually really enjoyed it. And it has been really yummy. And I think like going back to that, it the comparison part or the part that like social media makes it feel bad is that if you're not doing this, then you're not gonna be healthy. Versus there's time and place for things and there's time and place to like, with moderation to have the super sugary thing. And even if it's not all the time, and it's not an indulgence of well, I've restricted myself for this long and now I get to have a fully sugared like dessert. It's more of what do you enjoy making? And if you wanna substitute something,'cause it's better for your health, then do it. But at the end of the day, if you're not enjoying what you're doing, then why are you doing it?

Skylar:

Ooh, very good point. Yeah. I, and you could pull that into, I was thinking about this while you were talking, but. It really plays into, I think, from an American perspective, is the idea of zero to a hundred. Like we are so focused on going off like being the hardest or being super soft, or being very just how do I put this? Like a dichotomy?

Mattie:

Yeah. It's either this or that. It's either this or that. It's, you're either really rich or you're really poor. Yes. Yeah.

Skylar:

There's no middle ground, and I think we need to remember that we can choose how we want to live. Yes. Again, like you said, moderation is so important

Mattie:

and I think your priorities, like when I look at these videos, a lot of these videos are. Are catering to people's priorities of looking good and living good. And everyone wants to look good and everyone wants to live good. But I think that's really subjective to what your priorities are. If my priorities are to enjoy the food around me and the people around me, then I'm gonna live a different way, or I'm gonna choose different options. But if my priorities are to like climb a mountain and be super active all the time, I have to feel my body in that way. So it's you kind of have these like time in place, but I don't, I am not saying the right thing, but

Skylar:

it makes sense. Like you can take these trends and reels and recipes and substitutes and things and apply them to like your specific lifestyle. Yeah. It doesn't have to be where you believe that because of the way that this was created or because of this influencer's lifestyle, you have to subscribe to that. It has to be, it has to flow with where you're at in your own life,

Mattie:

and I love that we talked about canola oil, because I remember when everyone was like, cooking with butter is so bad for you. Like the amount of fat or whatever. It was like, oh my gosh. Cook with olive oil. Yeah. And so olive oil was all the rage and everyone was cooking with olive oil and then they're like, no, olive oil is bad for you. Cook with avocado oil, and then they find everyone finds something about something. Somehow it's bad for your body processing. And I think if you like to cook a certain dish with butter, cook it with butter.

Skylar:

Yeah.

Mattie:

If you enjoy the the taste of it better with the avocado oil, cook it with olive. Olive oil. Yeah. If

Skylar:

your grandma used olive oil heavily and no butter or both together and you want to. Feel like you're eating something your grandma made, do it. But I will say I don't trust hydrogenated oil.

Mattie:

Like what's hydrogenated oil?

Skylar:

Like butter spreads,

Mattie:

like vegetable oil, almost like hy

Skylar:

Yeah, like hydrogen, fractured oils to make'em like fluffy and whipped. Interesting. I don't know, I, again, this is me in my own lane, saying like the things that I believe in, but I, yeah, I do remember so much. All the hate towards butter, and it created a whole section in your refrigerator aisle.

Mattie:

Oh yeah.

Skylar:

Just like now how we have. The erythritol and the xylitol and all the artificial sweeteners. So that you don't use sugar.

Mattie:

Yeah. It's, was it the monk fruit? What is it? Monk fruit.

Skylar:

Sweetener.

Mattie:

Agave. Agave.

Skylar:

I love agave.

Mattie:

Agaves.

Skylar:

Well, there's so many, alternatives

Mattie:

to sweeten things to

Skylar:

sugar that isn't, doesn't have to be. Manmade. Yeah. You know there's dates, the monk fruit. Yeah, the coconut sugar. And honestly,

Mattie:

that's one trend I really got on the train when was Dates like sweetening. Literally like smoothies.

Skylar:

Had a date shake. Ugh.

Mattie:

So good.

Skylar:

So good date scones. Yeah, really dates and

Mattie:

yogurt

Skylar:

really

Mattie:

my favorite.

Skylar:

Okay. Like a, do you chop up the dates or you just

Mattie:

Yeah, I get the, like the diced dates or whatever, the like chopped dates and I just chocolate chips. I use dates.

Skylar:

Look at you.

Mattie:

Yeah.

Skylar:

It's pretty good. You do both.

Mattie:

You could do both. I do both, yeah.

Skylar:

Ooh. Or if, like rum soaked raisins, rum. What if you do? Yeah. Rum soaked.

Mattie:

Dates. Dates. Wonder

Skylar:

how that would be.

Mattie:

Well, what is, what's the pastry that everyone loves? It's a sticky toffee pudding. Ooh, I remember that episode of Great British Bake Off. But a lot of it is dates right? Or there's a date version of it.

Skylar:

Isn't it? Currents?

Mattie:

Yeah. I guess where I worked, they use dates though, and I really loved it.'cause it's that same sticky. Like yummy, caramelized. Yeah. I do feel like social media has the power to influence, inspire and also like kind of gear. What we think is important, and then what I've come to is I can still like the things that aren't necessarily good for me and eat them, once in a while. And and still find like joy in, in making new recipes that are better for me. Yeah. But still have that component.

Skylar:

And do you think that ever makes you feel like you're trying to like, have to earn your place, I guess, on online specifically with being productive or being healthy or? Presenting a certain image?

Mattie:

Well, it's so interesting'cause when you're following influencers, when you're following people, like creating content, you're not necessarily creating content in return. But I do feel like there's a weird pressure of oh, everyone is doing this, or this person is putting this much effort into their food and their health. And I need to do better. I do up my game. Yeah. Or wow, I really don't like, like really make breakfast every day. Yeah. But oh, it's supposed to be good for me, so I should do it. And I feel like the more I've lived and the more I've been in that community of like health and. Fitness and things is that every, and I think this is so funny, I heard it a long time ago, but they say every body's beautiful, but every body is different. And so especially as women, what works for me may not work for my friend. What works for my friend may not work for me. And just I think the biggest thing I learned is that I feel so much better eating vegetables. Than I do eating starches. And that's just something that my body likes a lot. And I feel better on, I feel more energized, more alert and I have more energy throughout the day. Versus if I have very carb, heavy, very like heavy meals, I feel worse. Yeah. And it's not necessarily I'm making this choice'cause I want to like, cut carbs out of my diet, but it's more of I wanna feel good in my own body and I want to fuel it with what makes it feel good. But I feel like you don't, you won't know that until you try different things. So for me it was a lot of trying different kind of meals and like ways in eating. That got me to the point where I'm like, I know what generally, makes my body feel good. Yeah. And I'm gonna do that. And

Skylar:

I think it can be a play of what makes you feel good, and also a mixture of what you like to eat,

Mattie:

yeah.

Skylar:

I grew up a chicken strip and french fry girly, and I still love those, and they don't necessarily make me feel the best, but again, moderation, I love. I finally can say this with confidence, is that I do love vegetables. Yay. All of them. Yay. I don't think I've found one that I don't like anymore.

Mattie:

I'm still getting used to mushrooms. I don't know why they get me. You

Skylar:

know what? Boat and mushrooms are crap. I don't know who thought that this should be the Mushroom of America cream. Like the mushrooms. Cremini mushroom.

Mattie:

So the mushrooms in grocery stores Yes. That everyone buys. What are they called?

Skylar:

Cremini. Cini Cremini. They're the same family as where you get your Portobellos. Okay. Like the big, huge mushrooms. Same thing. They're just grown longer. So cremini, our button Mushrooms are like the baby version. Baby Bella. Is it baby Bella? Maybe

Mattie:

Baby Bella.

Skylar:

No I do think they taste like trash, but it's hard to find different mushrooms. And again, we come from a city, an area that. It has lots of options. Yeah. And diversity. And they hear people or people are excited to try out like very unique business concepts. Like having mushroom farms that grow oyster mushrooms and lion's mane.

Mattie:

Yeah. That's super popular. Well, the one mushrooms I did find I like are the really tiny ones. What are those called? They're really tiny ones. Thems look like sprouts.

Skylar:

Oh. Enoki or Bji.

Mattie:

Oh yeah. I love those. Those in a little, the cute ones that

Skylar:

look like cute cartoon

Mattie:

mushroom, cute. Yeah. I love

Skylar:

those.

Mattie:

Yeah. I realize I like those. So yeah, I think your idea of what you like or don't really depends on like how much you've tried or

Skylar:

Yeah.

Mattie:

Or like the variations of those things.

Skylar:

For sure.

Mattie:

Yeah.

Skylar:

Yeah. It goes back into, well, you were saying like, you know that this is good for you because you went outta your way to try those certain things. Yeah. And see the kind of longstanding effects or watch the progress of how it made you feel the next day or continuous meals. But and now we're like finally closing this out, I guess. Yeah. Yeah. So we're gonna go into our last topic of this podcast is how we're kind of trying to reclaim the feed and, having that more human relationship with our health and moderation and being like experimental in the kitchen and having a very, like a more positive and healthier outlook. And. Relationship with social media. Yeah. Especially in terms of food.

Mattie:

Yeah.

Skylar:

So, I'm gonna ask you, what kinds of posts or people do you feel make you feel grounded or safe or more positive about what you're seeing?

Mattie:

I find the people that I go to back again and again are people who. They genuinely just want to try and they're excited about their recipes. They're not trying to sell me anything. They're not trying to make me feel bad about the way I've eaten before. They're just like look at this cool thing I made. And I think I, I relate to that and I am more drawn to those type of posts or people. Just because they're genuinely just trying to share with you a new way to do something or an old way to do something that maybe we just like forgot about. And just like bringing back the simplicity of like joy in food I think is something I always go back to that like really just fills me, makes me feel happy, makes me wanna create. Makes me wanna try new things or go back to an old recipe I had forgotten about. Yeah, just people who are genuine, really caring about the food that they're creating. The type of relationship with food that like I ultimately want is the people that like really draw me in and keep me excited about food. I'll have to look up their names after this and we can, we'll tag'em, but at the end of the day, I think content and creating for me, I don't enjoy fads, I don't enjoy trends. I think they're interesting. There's something cool to play with there, but people who are just really appreciating where they're from, their own heritage, what means a lot to them, and they're wanting to share that with people, I will always eat that stuff up.

Skylar:

Yep. Yeah, I agree. I like, I think what makes me. I feel really positive or like really happy to see a post and I don't feel, yeah, that guilt or shame or any negative feelings about it is when people are cooking something that is either really nostalgic to them or it means a lot to them. Yeah. Like it doesn't have to be healthy. It doesn't have to be, again, like pushing a product or a trend, but if they're making like a cozy comfort food that. Is fair ground between, okay, maybe we're using making a rice porridge and then we're adding in our favorite greens or those soy sauce marinated eggs. Yeah. So good. But it plays on the idea that comfort food is, it's like its own necessity and being like hearty and warm and. Fulfilling for both. Like mind, body, and spirit. Yeah. Right. Like you can make, it makes you think of someone you used to know or a time that you want to relive or remember. And I like when people associate the nostalgia in their food. Yeah. And that they talk about it and how close to their heart that this recipe makes them feel or they've held.

Mattie:

It just creates like more of a deeper meaning than just like the dish that they're creating. It's yeah. It's important for them

Skylar:

and that makes me wanna try it. Yeah. It makes me want to go outta my way and make it or try and attempt it somehow. Even if I fail, I'm like, go, this was good enough so maybe I can try again next time. And and that makes me kind of feel like, if it was imperfect, how does that make you feel? Are you, would you ever, excuse me, would you ever post something like that?

Mattie:

Oh, post a failure?

Skylar:

Yeah.

Mattie:

Ooh, that's a hard one.

Skylar:

I feel that I'm asking'cause I feel like my answer is probably similar.

Mattie:

Well, I think in the spirit of, if I had perfected it afterwards yes. I would post look how hard this was but no, I think more on a serious note, like I don't find a lot of people being like, well, I messed up. Like usually it's like the end of a perfect kind of. I tried this and it came out great. And there's a, there's almost a satisfying effect to that. Where I feel like if people posted more about their failures, it would be less something you kind of wanna look at. And just naturally. But I do find that like a lot of people have been doing like their cuts, like kind of messy. Ooh, oopsie did this, oh, did this wrong. Oh yeah. Like little snippets of like their process. Where I feel like no matter what I make, there's something that happens. Like today I made scones. And I just I wasn't, I was being lazy and instead of getting a spoon to get out the baking soda to measure it, I just kind of dumped some in there. And I dumped way too much. Oh, okay. And I had to go in with the spoon to take it out. But the scones came out and they looked fine.

Skylar:

They tasted amazing. But I feel like

Mattie:

my process of baking isn't perfect. And I feel like I would post more about look how much stuff goes wrong in the process of making this thing and it still comes out okay. Where it's I would love, I would post more of that. Like the method or the process of how you get there matters, but it matters more how you adapt to it. If something goes wrong, how am I adapting to it? I would watch a chef any day like mess up a lot and still create something really beautiful because I know that the process doesn't have to be perfect. Like how I'm making it doesn't need to be exactly how that person made it. If it comes out really similarly, like you've kind of won So. I feel like I would love to see more of the process of people kind of like adapting, messing up, and then still creating something really cool. Versus this like cut and dry. I did this, well, I did this well, and then look how well it turned out.

Skylar:

Almost being human. Yeah. Seeing

Mattie:

Seeing the little spills being real Yeah. The yeah. The kind of messy part of what cooking and baking actually is. The piles of dishes afterwards. I think this is a great place to say what we've been drinking tonight. True. You kind of switched over. I did. Only because I didn't wanna switch to red. You were?

Skylar:

Yeah. I don't wanna open up a whole nother bottle. So that being said, what are we drinking tonight?

Mattie:

It's called, I'm gonna read it as my. You're lovely French. My, my illiterate self.

Skylar:

No, she said lovely.

Mattie:

Lovely. Sorry. Le Blanc product of France, French Viz.

Skylar:

And we got this where?

Mattie:

At? Trade Joe's. Wow. It's called Light and Crisp. No, it's not called that. I think

Skylar:

it's actually called French fizz. Really? It says on the back.

Mattie:

Oh, French fizz.

Skylar:

Vegan friendly guys.

Mattie:

Vegan friendly. We got, oh, that's a lot of, a couple percentage. Didn't see that. That's

Skylar:

not true, isn't it? Between 11 to 13% for wine.

Mattie:

For wine. Oh. Says

Skylar:

is pretty low.

Mattie:

Okay. Low percentage.

Skylar:

But it was lightened crisp. It

Mattie:

was lightened crisp. I think it

Skylar:

would've been better if it was cold.

Mattie:

Yeah,

Skylar:

but hey, you

Mattie:

read it like a normal person so they know

Skylar:

French fizz. Le Blanc,

Mattie:

Le Blanc

Skylar:

product of France.

Mattie:

I really enjoyed this one. It was really light. Yeah. I don't love bubbles. And it was like fizzy, but it wasn't bubbly.

Skylar:

Willy says the girl drinking a white claw natural light. Okay, well,

Mattie:

this to me doesn't taste like bubbles. I think when I think of bubbles, I think of like this to me is like flat. Flat sparkling water. I like flat drinks.

Skylar:

That's like a seven up? Yeah, that's like the same carbonation as a seven

Mattie:

up. Oh, okay. Nevermind.

Skylar:

Yeah, I just drink soda more so I know the difference.

Mattie:

That is true. Anyway, it was really enjoyable. Thank you, Skyler.

Skylar:

You're welcome. I thought I should contribute this time.

Mattie:

Love it.

Skylar:

Yeah. I love Trade Joe's wine. Yeah. There's so many. They're so good. And they're so cheap. So cheap.

Thanks so much for joining us today. We're so glad you fold up a chair and stayed a while around here. We believe food is more than just a meal. It's connection and care and all the stories that make us who we are, and we hope this episode reminded you of the joy that comes from sharing something simple with someone else. If you liked what you heard. Follow us wherever you get your podcast, and then leave a review to help others find their way to the table. You can also connect with us on social media or drop us a note. We'd love to hear your own food stories. Until next time, we're so glad you're here because everything's better when we're butter together.

Skylar:

it.