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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 to it. Hey, Skyler. Hi Mary. How are you today? Thriving. Thriving? Yeah. Yeah. Off of four cups of green tea. Four cups of green tea. That's crazy. With a little bit of cream with sugar. Non-dairy. Non-dairy. A um, yeah. Why is it 90 degrees this week? Please don't remind me. I'm like trying not to think about, you know, and I normally don't. I don't notice it'cause. Where I work, uh, my boss likes it to be like around 60 degrees all the time. Sounds like my office. Yeah. But to the point where I wear long sleeves to work. Yes. And then I get off of work and it's 90 degrees. I wear long sleeves. Sometimes a cardigan or sweater. Yeah. And pants. That's crazy. I don't, you know, you do a cool 70 68. Yeah. Something where I could take my, my sweater off once. Mm-hmm. You know, but I, I freeze at work. I wore like a long sleeve button up. Not enough. Alright, Skylar, what are we doing today? No idea. Okay, well I have an idea. Okay, so we have been on this long journey of gut health and two episodes. Yeah. But it feels pretty long. It's a long journey. Yeah. Four, we we've had multiple conversations. Yeah.'cause we've had to re record. Yeah. Um, but with that, I think it's time for our seventh episode break. Little rant. Little little, um, little fun onesie. Little fun. Onesie episode. Let's get to know each other more. Let's have some fun. Mm-hmm. Um, let's. Let's rant. Are we doing the rant? So I think we can do a rant. We, we can, we can talk about things that we are ranty about. I feel like I feel it in the air today. Yeah. Like I'm kinda in a, I wanna be mischievous, but also optimistic but not to until the very end. Like I still wanna talk about the things that make me upset. I don't wanna talk about the things that I don't agree with. Yeah. Everybody knows. I love to do that. From our last episode. I think I'm the. Yeah, let's talk, talk about what, what peeves us right now. Yeah. And then, but before that, let's do a fun little game, um, of, we're gonna do a food starter pack for each other. Okay. So I don't know if you guys have seen those trends a while back or like, people were making starter packs. It's an older one. Different things. Yeah. It's an older one. It's a nice little meme. Yeah. But I think it would be fun to do it, uh, one for each other and, but do it food themed. So do you wanna go first or do you want me to go first for your starter pack? Hmm. I think I will go first. Okay. I have a few things in mind. Okay. So I might like have to like tease it out a little bit because Yeah. Still formulating this answer. Yeah, because you have to paint a picture too.'cause they can't see, oh, I have to paint a picture. They can't see images. So, well, we're not just doing food, we're doing like images of food. Like that's when I see starter packs, I think of like, here's four images and then I have to explain them. Right. Okay. Okay. So you do like four items You could do, you could do it however you want. Like items. Yeah. Okay. So first one, I think we can all guess. Yogurt, yogurt, some little yogi. Um, but is it Chobani? Is it a single pack? Oh, or like, like a leader? No, it's a big bathtub of yogurt that you apparently eat in one day with granola and blueberries. Mm-hmm. I could see you throwing like hemp seeds or like chia in there. Interesting. You know, I don't like granola. Am I yogurt? Am I a bad friend? No, I, I'd never told you that. No, it's just something I like have as a secret. I like fruit. Yeah. I put fruit. I put dates like nuts. I, I, I do, I used to do nuts, but that's a good one. I've been, it's been taking me longer to eat my yogurt and I don't like the nuts getting moist, so Really, I like when they soak it up a little bit. Okay. Yeah. So no granola, no nuts, dates, and blue. Be uh, I know you don't really like sweetener in your things. Nope. Yeah, no. Or at night I'll do chocolate chip. Whoa. Chocolate chips. Do you hear that? Yeah. She's getting crazy. I do a little handful chocolate chip yogurt for the For the night. A little protein. Sweet treat. Fix. I could also see you almond butter Be okay. Almond butter. Yeah, but I could see you, you know those. Stupid, like cottage cheese, cloud bread, things where they like whip egg wise. You know, I have been tempted. I haven't done it yet, but I've been accumulating all the best recipes because I don't wanna make it and it turned out bad. Yeah. So I let everyone do the trend and then like figure out, like they basically like did the testing for me. Right. So you did the blended oats with peanut butter and chocolate. I did that one time, yeah. Um, no, but I found a recipe and it's all about how you spread it. Yes. On the pan. Mm-hmm. And, um, the blending of it, right? Yeah. It's gotta be smooth. Yeah. It has to be smooth. So, yeah. I'll let you know when I, when I try to, I haven't caved yet though. I'm like, I'm not that side. It's on the horizon. Maybe if I start cutting or something. Like, like cutting out. No. Like, yeah, at the gym, like bulking, like cutting. Like cutting. Like the opposite of bulking. The opposite of bulking. I will do the opposite of bulking and I'll probably do that. Okay. Eventually. Okay. Yogurt, little bowl. Yogurt. Yep. With some lubes. With some lubes and some D and dates. Delicious. And I also think of you as having an unsweetened matcha and a protein shake. Like again, you're like my protein gal. Mm-hmm. But, and then all of a sudden it switches over and you got like a cinnamon brioche, chocolate caramel bun. And then that's another one. Yeah, definitely. I always see that at your house. I think that's why. Yeah. I love those. Mm. The tangerine one. Mm, that was good. That was a good one. Let's see. Ah. I don't know if you'll, anyone will understand this unless you're at Maddie's house. Tomatoes and chilies are like always on the table. Yeah. Yeah. We got a garden and they, they were grown a a lot for a while. Love. Yeah. Okay, so I, we have three items. We'll do four items each. Okay. And then I guess. Not necessarily the princess cake, but pasta. Mm. Yeah. Because now I know that you have such a affinity for a very delicious, good pasta. Yeah, dough. Good dough. Not the sauce. Well, sauce is still important. We all know sauce is important. Yeah. But the actual pasta. Yeah. You're like a pasta shell. You're like a, yeah. One of those weird fucking beans. Which, which pasta shells. Yeah. What, what type of pasta? Definitely not bow tie. Because you're not basic. Yeah. Boo. They're good. You know, I really don't like bow tie paste either. They just don't cook evenly. Yeah. I don't think, no. Yeah. Too thin on the inches. Um, one of those crazy ones with the ends with an la like a pledge thing. Like really fancy, but like a sauce holder. Yeah. You know? Yeah. Like. Or, or is it, or, I don't know. That's how I always said it. Like the little ear one. Mm-hmm. Those are my favorite. Yeah. Those are so good. Okay. Yeah, I'll let, yeah, that's you. I like it. You just cup the sauce just like a little ear.'cause she listens so well. Okay. Skyler starter pack. Hi. First item on the starter pack for food. Number one item, or the first item? Not number one. I would have to say a dumpling. Okay. Like a soup dumpling? Yes. Yeah, yeah, yeah.'cause I feel like. I just associate like very comfort things and different types of Asian cuisine with you because you're the only person that enjoys it as much as I do. Fair, fair. Probably like a whole, like an age mart, honestly, but just on there, like just H Mart. Okay, but what market, what aisle of H Mart. Oh, that's a hard one, right? Honestly, the, like, the, the deli, like, I know it's not a deli, but I think about it like a deli, but like the ready to go food. Ooh, yeah. Yeah. All the snacks, all the yummies. Yeah. The good stuff. Okay. That's like a super high compliment. Yeah. Um, yeah, that's number one on your, on your starter pack. The second I would say, like, I think about this, like anytime you tell me you're baking something for a friend. I think about like a whole cake on a plate. Yes. And all the layers that you've put on it. And like as a stylistic choice, you make it very rustic. So it's very like, that's so funny. That's spot on. Yeah. So you like, you make the, the buttercream or the whipped cream, but you kinda just like place it on there and just kind of like, make it look like, like be just kinda schlep the Sean. Yes. That is all the cakes I've made. Yeah. I love it. I only made like five, like I would be surprised if you sent me a cake and it was like perfectly cut in, like in the whatever. Yeah. Like shit and stuff. I'd be like, are you okay? Why'd you do that? That that makes sense. But I like it. I like your style of Thank you, caking. Thank you. Yeah. And I just started doing a two layer Wow. One time. Wow. I know. And I still didn't cover the edges. I was like, who's that time for that? Yeah. What the heck? Third item, I think of, um, cucumbers, but the, the funky ones, they're like ridged. Are they called Japanese Cucumbers? They're like small and they have ridges. Oh. And you, you get'em and you're like, like when you go to a Korean barbecue and they have like kimchi and then they have like ridges Pickled, like pickled Ks kooks. Yeah. But like where they just shave off. So you It's like double colored. Yeah. Okay. I don't know why I like that. I like that, that, and then I think of a drink, like, I like that you, you've liked different, um. Yeah, I wouldn't necessarily say I always see you with Boba, but like some sort of a, like this is a lighty green tea, like, or peach. You're gonna make everyone think that I'm like, have yellow fever or something? No. Or like, um. I don't know. You always come with a different type of a drink. That's, but I see you with like a cold beverage of some sort. Yeah. Not very caffeine heavy. No good. Um, but like very, like fruity or, you know, like refreshing. Mm-hmm. That's true. Oh, I wanna change my answer. Oh. Um, really well filtered water with like alkaline in it. You got it. Like those big jugs, like when I would bring you Yeah. The alkaline like cones. What was it? It's like a, they had a distillery, a water distillery. Yeah. In Costa Mesa. Costa Mesa, yeah. Like, which is the most Costa Mesa SoCal thing that someone could probably say. Yeah. Was hitting up ferment, fermentation Farm. Going to the water distillery. Mm-hmm. Picking up a jug of, I think it was only like$2 for a really, for a gallon. Well, that's kind of expensive. It's kind of, yeah. If it was five gallons, that would be nice. Just has like minerals in it. Yeah. And well, it's like reverse osmosis then oxygenated they sing to it and they'll put crystals to the same room as it stop like that. Okay. I'm, I'm I I'm taking the drink thing off your starter pack. And that is, that is totally on your side. It was really good. Yeah. Yeah. Really. I haven't picked it up'cause I. Have just gotten a job recently, so now maybe I'll start allocating funds to get Yeah. Put that on your, uh, your little budget list. Yeah. My jug is waiting to be filled. I need to redo my budget. Maybe we could do that together, please. As like a homage. Can we do it together? Yeah.'cause I need to create a new one. Yeah. I think your mom would be very proud. Hmm. I know. I thought about her the other day. Hmm. That's sweet. Um, okay. I like it. I like it. I like her sort effects. I think they're good. Um, yeah. What do you wanna rant about? Mm. What's really peeve in your brain? I'm not in a really good mood now since we talked about this, um, peeve in my brain, it's always an itch. It's not like at the forefront. Mm-hmm. Um, and it's just like something that like. What's the opposite of tickles Your fancy? You know, like Yeah, like bust your balls. Yeah. Yeah. Bust my balls. Dip a real pain in your behind. It's a little thorn in my side. Thorn in your side. That's it? Yep. What's a thorn in your side right now? Tinned fish. Tinned fish. How dare they up the price. Come on of tinned fish. Just because of. Packaging just because of packaging and marketing. Okay. Marketing influencers, but it was all a ploy. Mm-hmm. I was telling Maddie this earlier, okay, so this is what I think happened. I think so the recession, nobody wants to say anything, but it's like the same thing with like the charcuterie boards and shit like that because they're all things that like preserved meats, cheeses, things we make like out of times of hardship. Back when our ancestors were holding on and salvaging material, whatever, we didn't have fridges, but tin fish and canning. Preserving because war was coming. Nobody knew what was gonna happen, and now nobody knows what the hell's gonna happen. Okay? But of course they have to make it expensive. So people are bringing back 10 fish. They're like 10 fish dinner night, like second time of the week. Look what I got. It's disgusting. Yeah. Well it's, it's not like I'm all for a good trend, but you're overpricing something that should be lower in price and making it off to be like exciting. Exactly. And it's not exciting. It's lame. Like I also get that now we're coming up to the point in our timeline of. Like Earth where fish is becoming more of a scarcity due to overfishing and warming waters and things like that. Just and like, because of all the tariffs, importing, like tariffs and stuff, stuff like that. So like anything that's imported is already gonna be super expensive. Yeah. So price of fish, shrimp. The price of shrimp, are you serious? Went up 7% because of tariffs. Coffee went up 12%. Oh, I heard about that. And chocolate went up. So like the price of all these things, because of all the tariffs are just like skyrocketing. Thank you. So food costs. Know who he shall not be named. Well, and I, I didn't know this, but a lot of, um, restaurants are being affected by it because of food costs and labor costs Compound just like closed. Yeah.'cause they can't keep up. Yeah. Because there's no way you can make any profit. Nope. You either, you have to up your, your menu price items and then people aren't going to pay that. Mm-hmm. Or you get you down lower quality, or you down or lower quality. Yeah. Excuse me. That's my peeing right now. Good. Is the cost of why is yours has like a injustice, you know? Well,'cause it just feels like. Um, why? Yeah, I, I, and I, I'm not asking that'cause I don't really want to know why. Like, sure. I can like figure it out and like do all the research and politically like why the tariffs are being in place for whatever reason. But at the end of the day, like why, because that's our food and doesn't tariffs, they come out of the pocket of the business owner, you know? So that's why it raises prices for the consumer. Mm-hmm. And it's not like. It is not like it harms like outside like the person we're buying it from. Maybe they get like, you know, less people are gonna buy it. Well, that's exactly what it is, is they don't want us buying from out outside of the us. So like, but where are the options to buy quality things within the us? There's not, but that's the whole thing is like buying locally or like. Focusing more on like local? Yeah, we can, obviously I'm all for buying local. I feel like I'm making it sound like we're, but like there's, there's no going backwards, but No, but there's no way to, like there's no cacao farms here. No, there's no Tahitian vanilla yet. I like being connected to the world through my food. Yeah. Thank you. Globalization. Yeah. That's why we started it. Yeah. Michael Jackson. Anyway, I don't feel like I can talk on that with like any kind of authority'cause I really don't understand it very much. Yeah. But I just know it affects, it's a hard one restaurants and it affects consumers, like people going to restaurants. Mm-hmm. And just like price of food and I think that sucks. Yeah. And it's not even just price of food, it's like everything. Yeah. At this point, no matter, like anything that we thought was untouched before has now been affected by tariffs. Mm-hmm. You cannot ask me what. I mean exactly. But we have all seen the rising prices, but we're angsty about it. Oh yeah, yeah, yeah. We're angry little emo girls. Uh, ranting. Yeah. Well, it all ties back to Tin fish. Yeah. And tin fish is cool. Like, not saying like, oh, I we're ranting because tin fish sucks. Tin fish is cool. I'm for what? It's what it was used for. Like, it's supposed to be cheap and the fact that it's not cheap now is annoying. Yeah. I liked knowing that if I didn't have any money mm-hmm. For meat mm-hmm. That I can rely on my tin. Yeah. Tuna to get me some protein. True. Wasn't that always in like all those like protein guides? It was like eat a horrible boil, egg lunch, canned tuna. Mm-hmm. And then you eat the rest of it for dinner or something. Mm-hmm. Like could never do that. Yeah. Now we can't be poor people anymore, literally. And I am poor and so like. And I don't eat canned tuna. Yeah. Or canned fish. I will not. Yeah. Yeah. And that's a preference thing. That is a preference thing. Yeah. I also just don't like that smell. Yeah. It is. So it's not fun. Yeah. But how do you get over the smell to eat when 80, like most of your taste comes from smell. Like if I had to eat raw. Like nothing. Like I like, like just naked tuna. Yeah. No, I couldn't do that. But I like mixing it. Well, and this comes down to the, you don't like sauces like mayo. Yeah. You hate mayo. So yeah. There'd be no reason for you to eat that. Like the worst thing to mix. Like stinky and stinky. Yeah. And relish. People add relish to that. I could do pickles. I like pickles in it. But gross, I mean, to each their own. But at the end of the day, lame. But this is our podcast. We're allowed to have opinions. Someone, someone, uh uh, someone asked me, they're like, so you have a podcast? Like, what podcast do you listen to? And I was like, um, there's a few. I was like, I just can't really think of their names right now. I feel so bad when people are like, I'm like, yeah, I do a podcast. And they're like, oh, cool. Do you like podcasts? I'm like, no, I, I don't listen to podcasts. Okay. And let's, let's be real, is that if you're making a podcast, there's not a lot of time for you to listen to other ones right? Outside of the one you're making. Because with like editing and then like Yeah. How many hours does that come out to for you? I mean, honestly it's not that bad. Okay, cool. I edit and like I'll listen to it one, like I'm editing as I'm listening through the first time. Yeah. So it's whatever, how much time the actual podcast is. Okay. And then plus maybe like 30 minutes after, so like an hour and 30. Yeah, it's not bad. It's not bad. It's not bad at all. But if it's a heavy editing one, like if I messed up a lot on the sound or something, then that's what takes more time. Okay. Yeah, I don't know, man. I, it's just like, see, I remember when podcasts were really kinda hitting the ground like, like Earl maybe like early to mid 2000 tens, you know? And. Yeah, because I was like an emo weird kid. I always heard about Welcome to Nightvale. Mm-hmm. And it's like a, I don't even know how to, to describe it. I dunno. It's, it's like a dark kind of humor. Okay. Where it's set in this make believe town with all these different characters and they like, like when they say like, here's the weather, they play a song. Yeah. Which I thought was really cool. But then like things change. You have to keep up with it, which I never did. And I would try and listen to them. But there's something, I don't know, maybe if I just have really bad audio listening skills. I don't know if that even made sense. Oh yeah. But it would just go in through one ear. I'm like, yeah, totally. Awesome. And then after it's done, I'm like, I don't even know what I listen to. Yeah, no. Like your brain can't like. It's, I can't process it. Taking the information, but it's not processing it. No. Yeah. I'll have that, like, I have to like pay attention to an audio book or like a podcast. Mm-hmm. Because I could just like put it on and not listen to it, but it's on. It's just like, like a white noise. Mm-hmm. You know? Yeah. Okay. What else are we ranting about in food right now? I have one, please. So like my boss go off, Maddie said something the other day, how I, I was just like explaining to her like kind of the food path I had gone and working with different chefs, they all have like different rants, right? Mm-hmm. So like my one chef. He would never put vanilla in something. Okay. Unless it was like vanilla centered flavoring like product or whatever. But he was like on this whole high horse about, oh, I hate like that. Every chef just uses vanilla just for anything. But the chef I work with currently, she loves vanilla and I love vanilla. Like her vanilla, like she makes a vanilla, um, bean caramel. That is, that caramel sauce is amazing. Like it's. So good. That sounds good. Um, and like she does a vanilla bean creo. Oh my gosh, that one is so good. And she puts on a lot of stuff and it's good. But like I was trying to figure out what are my, like pet peeves and my, um, one of my other chefs, he hated that. Like, people always needed, like when you're baking, there's like, okay, bake it at this temp for this amount of time. Mm-hmm. And like I think to know when you're doing something, like if it's becoming your craft, you have to like, not just go buy what a recipe says, but like kinda have intuition. And kinda be like, oh, this doesn't look right, or like, oh, it needs more time. Yeah. And stuff like that. But one thing he said is a lot of bakers nowadays don't understand like the temp, uh, like they always have to use a thermometer in something. Like, especially with sugar, like when you're heating up sugar, there's all this like hardball softball, like this whole line of different temps that you need to get something to, to make like a caramel or to make a candy or to make, mm-hmm. Pretty much anything. Um, and he was like, you should be able to tell that without these tools. And like, we're so reliant on tools nowadays that we don't know. We don't actually know. We're not actually like, uh, what's it called? Intuitive or like looking like using, we we're not actually, like craftsman. Like as a craftsman, if you don't have a certain thing, you can still get something done because you understand what you're making so well that you know, what could be replaced or you know, what can and can't be shortcutted, you know? Mm-hmm. And I think within baking, like, um, like even making on glaze, like people use, um, and, and I think it's really helpful to know like technically. What, um, temp it needs to be at to be nappe, but like, just little things like that. And I was like, I think the generation, the younger generation today going into culinary are so reliant. Like we have a rationale, um, baking oven. Mm. And it's all preset settings so you don't have to pay attention to That's right. Like steam or, um, humidity and all this stuff. It just like has a setting. You press a button and then you just put it in. Yeah. Like once it's configured mm-hmm. Like you, you find your ratios or whatever. You don't have to think about it. Yeah, you don't. And I think it's sick. I think tools are amazing, but I think working with those tools first like really hinder you from actually understanding the process or like the technicality of things. Yeah. And you're not actually learning. Like I think that's where I get, like I'm, I love ai. And I think AI is a great tool, but I think people are still relying on tools that they don't know how to actually do something. Yes. Like they've never had to figure it out before. Mm-hmm. Like go to the library and look something up and then, but like since you've done that, now the tool is really cool'cause you're like, oh, I don't have to spend six hours in the library anymore. I could just look it up. Yeah. Like the AI thing or like cooking? Cooking and baking. Yeah. I feel like that's the nice thing that I, because I've done it at home, there are things that you learn about, like your own oven, your own kitchen. Mm-hmm. Like warm temperatures, you know, hotspot but. I kind of see that with my brother. Mm. Who's, he's only two years younger, but he also is like in a completely different world, like thinking wise than I am. Mm. And so he relies on a thermometer for everything. Like, you know, after a while you're gonna get like intuitive because you know how to cook something. Mm-hmm. Like for me, it's like chicken breast. Medium, high, four minutes, one side and flip it over, give it two to three on the other and then it's done. I don't have to think about it. Yeah, it's just done. But my brother's always like, you get the thermometer, like check it. I'm like, dude, just, you just have like, there is a, it is cool. Like yes, tools help and they make your life easier. But it almost has like that, um. That sounds like so mean and like way overgeneralizing it, but like smooth braining it, you know, like you we're losing Yeah. Like brain strength. Yeah. Capacity. Like even the way I talk, I can't even form a sentence. No, I do think it's, I think it's um, I mean going back to, we were talking about like creativity, I think. Mm-hmm. I think that's where. I love being a part of like a team that can foster creativity and like foster like, um, newness. And I think most people that I've done that with have been in the industry for a while. But I think what's really cool about them, which I think a lot of people are losing today, is that they had to go through so many different like eras mm-hmm. In just technology and like progress to the point where they have all the tools today to do something really cool. But have all this experience mm-hmm. On how to do it without those things. And I think they can like even have more creativity and more like ingenuity in their products. They can push the boundaries. Yeah.'cause they're like, oh, now this thing isn't like, hindering us anymore. But, um, they still have that like brain that mm-hmm. Like, not soft brain, but like very like working brain. Yeah. It's really cool.'cause they've gone through like trials and errors. Yeah. You know. That's like the best way to learn and like figure, I think figure something out is making the mistake. Yeah. Like maybe over and over again you're like, okay, I should probably get this by now. But there's like, it's experimentation. Mm-hmm. Right? Like you're trying to think outside of the box. You're trying something new, you're okay with it failing. Mm-hmm. Because you learn something from failing. Yeah. And that's why when you start getting it right all the time and then new. Machines or techniques or technology comes out to make the process easier. It's like, yeah, like you're opening more doors. Mm-hmm. Because now you're like, I can push it. Like, let's see how far I can go now. Because there's something that perfects or creates a smaller margin of error. Yeah. You know? Yeah. So it's like, how far can I push the proof because it's so well. Like finessed. Mm-hmm. You know, like the humidity, the temperature, the cooling period of it all. Like, it's all figured out. So let's see how far we can go. Yeah. I don't know. I'm out of the game, so just taking some thoughts from a random home baker. I love it though. I think you have such a cool, like, I think, um, perspective too, because you have been in. The food industry and are doing something different now, but having that experience, but then now just like baking at home or doing like more mundane, kind of like craft. Mm-hmm. It's still a craft, but it is like very different from like, I get to work with a lot of different ingredients and products that, like at home would take me a long time to get or to like. You know, figure it out. That's why I have so much respect for you. I'm like hearing all, like when you were talking about all the stuff that you do at work, I was like, Ugh, so fun. There is such a great aspect of like Yeah. Creativity and like feeling like you're doing something. Mm. Because you are, yeah. You know, you're making, you're making an actual finalized product. Physical, yeah. And getting to play around and try things out and. I miss that. I will say, and I like my little NPC job. I don't, I don't hate it, honestly. Yeah. But that's why now it's like the itch to bake at home is like stronger. Yeah. But I think that's so cool because I feel like I just made my hobby, my job. Mm-hmm. And I love it. You know, there's nothing wrong with that. But I do find, like, I think if I was like in more of the, like a. Like a normal like nine to five job. Mm-hmm. Doing the same thing every day. I would need to find the, I think that's why it's cool to hear people's hobbies. Yeah. Because it's like what they're actually interested in or like mm-hmm. Where their creativity comes from. So I think it's really cool. Like, I love hearing about different people's, like projects or Yeah. What they do when they get home. And I think it makes more sense to me now. Yeah.'cause you know. Being a baker for a little bit. I was like, why the heck would you do this at home? Yeah. I'm like, oh my God, I'm not doing that. Yeah. Like honestly. But all that time, honestly, most people in food are kind of boring people too. I've realized.'cause I like, I try to make conversation with people and be like, mm-hmm. So what do you do when you get home? They're like, sleep. It's like a hyper fixation. Yeah. Like working in food. Seriously. So it's like, I think there's more. Like you, you have a way more interesting, like well-rounded life, I think because you're not doing girl. No, I still come home. I work on my quilt. I sit in my bed. I love that. And think about the things I wanna bake. I love it. And like one time out of 10, I'm like, you know what? Get, get the fuck off the couch. We're gonna go. We're gonna go make this. But it is nice to just go in the kitchen and be like. Okay. I know how to do this. Mm-hmm. It's so fast. That's what I'm saying. It was really cool about your, like, your experience. Well, says the one who just made freaking miso, black sesame rolls. Like on the off, like I just, I walk in, we're eating dinner, and then she's like, oh yeah, I just kind of roll these out and make this really fast and then, and then we can get started recording. I'm like, girl, I've only paid for like 20 minutes. And she's already doing like three things. Well, no, that's, that was funny.'cause I was napping before and I, as I was napping, I was like, I, I really, like, yesterday I just really wanted a, um, a cherry pie. Ooh. And I was like, I really want cherry pie. And I was like, I don't have any cherries. I wanted it to be like, you know, fresh. And then it's been so hot that I don't wanna bake in the house because it just makes it hot. But then I was like, okay, I could bake these off later. It would be cooler, but I found this recipe for, um, a cardamone black sesame like miso or milk bread. Do you guys hear her? And it was so cool. And I was like, wait, I could actually do that. Because it was also like a no need, it needed to be mead. I hate when people say that. I'm like, no. That would literally be mush bread. Like, but um, okay, so I pull brownies outta my ass and she pulls beautiful cardamom, black sesame miso, cinnamon rolls. Okay. It's crazy. But, but again, I, I was so close to not doing it, but then I was like, oh, I have people coming on. Um. Like coming over soon. So I was like, mm-hmm. I don't wanna make anything then, so I'm just gonna do it today'cause I have time. Mm-hmm. But it was hard to do it. I was like, uh, I don't really want to. But then I realized like, but it is easy. Like 60 minute rest time takes 10 minutes to make the dough. Mm-hmm. I just have to wait and roll it out and then put it in the oven. Easy. Easy. So she says, but I do, I remember I was thinking about this the other day. I remember the first time making, um, cinnamon rolls in the house when I was like seven or 10. Mm-hmm. I was like, I'm gonna do it all my own. It took me all day. Yep. Like, I remember being like, whoa, this is so hard. There's all these steps. And like, it just took me the entire day. And so I think that's what's super cool is like realizing like, I can do it. I can make a dough, roll it out, and like total time of actually like touching the doughs, 30 minutes is crazy. That's like the nice, I think everyone should work in a bakery. Yeah. Or like in food. Just to learn like just little like efficient things. Efficiency, flow. Flow. Um, how to keep your like a clean, clean food service level kitchen. Because that's why, that's why it takes people so long'cause they just have a mess. Yeah. And they're always like, that's why I don't like to,'cause I have to clean the kitchen first before I can even get started baking. And I'm like, oh my God, it's been half my day. Ooh, we should rant about dishes. Go. Dishes are rough. Dishes are rough and but then, but a dishwasher doesn't really make me feel better. No, it's sad. That's a proofed way of saying something. Dishwashers do a really good job, but I just like, maybe this is my background. Maybe I don't always trust them.'cause I'm like, first I have to wash things off to make it soft enough for the dishwasher.'cause I'm like. Yeah. What if it doesn't get everything? Yeah. Or what if I pull it out and it's still dirty? Mm-hmm. You know, and they're hot. Mm-hmm. But like also a dishwasher is really nice'cause it does speed up the process. Yeah. They're doing, they, they do an amazing job of like keeping but not the pots and pans. Not the pots and pans, not the glasses, no. Yeah. Special glasses. They do suck at that. But I will say I have gotten better at managing my flow of dishes at the house and realizing like. Even if I have a mountain of dishes, it will only take me max 10 minutes and I should just do it. Right. Just stick them. I think the the caveat is like if you're gonna load the dishwasher, don't forget to empty it out when they're done. Yeah. Because then you're like, where all my dishes go? Yeah. I'm like, God, I gotta grab the fork out of the dishwasher again. No, just under the fucking dishwasher. Me. I'm talking to me. I have another rant. Go. Go. This rant is for. I feel bad saying it because I know people mean well, and I know it is a way to like get to know someone. Right. But when I tell someone I'm a baker or I am a pastry chef, whatever. What's your favorite thing to make? What's your favorite thing to make? I wanna like rip my eyeballs out. I wanna like pull every hair outta my head and scream because I'm like, that's like me saying you saying. I love dogs, and I go, oh, out of all the breeds of dogs, which one is your favorite? Like, it just, yeah, it seems like it's like trying to get to, to a deeper like place and conversation with someone or like understanding, I think it's like the most surface level. It's so surface level, but like I get it because like if someone told me. Oh, I work at a bookstore. I'd be like, okay, um, what's your favorite book? Do you like books? You know what I mean? It's like the next question, you know? Yeah. Or like, oh, is is that something you enjoy? Mm-hmm. But like something I realized I, like the other day, someone asked, um, what are you most excited about right now in pastry? Mm-hmm. And I was like, that is a way cooler question. That like, I don't, you know, get fucking crazy about, but,'cause it's, it's like, yeah, you could just be like, what's your favorite eating bake? Uh, I don't know, chocolate chip cookies or, uh, pie or cinnamon rolls. Yeah. But like, it, it's kind of like getting in a deeper sense of like what's on your mind about pastry. Mm-hmm. Like what are you excited about? Like what? Yeah. You know, that makes me think of, um, I saw one of our older, old friends older fr not like old. One of our old friends mm-hmm. That we both know. Yeah. Has his own bakery. Yes. Noga. Yeah. Haven't talked, I mean, I said one thing to him because I said on his story, but it was like something that excited me. Yeah. Because I thought he made like. A sick ass blunt. Uh, like it, it was like a pistachio thing, but it had all these little shards of like caramel or something sticking out of it. Mm. And like little pistachio pieces and a cream. And I was like, did you like make like the most decked out blunt with like wax and keef and stuff? And it's like, that's how I'm gonna explain it to people. Like this is like, that's amazing. A decked out blunt, but it's like. Yeah. Like you'll never have like a favorite. Yeah. You know, like it's, that's like you saying, oh, I have three kids. And I go, which one's your favorite? Yeah, you rotate, you know? Yeah. Sometimes this pisses me off'cause it's not working right now, but this like. I love this one right now. Mm-hmm. Yeah, it's, this is the one that's like I'm excited to do. I got, got really into diplomat cream a couple months ago and I'm just like, I wanna put it on everything I'm gonna put on cake. It's so good. I didn't this, but like most people do like equal parts. I do not, no. No, I realize that like that is not the way to go. No, you do very little of whipped cream and then more pastry cream and it's insane. No, I'm the opposite. Yeah, no, you need to be putting less whipped cream and more pastry cream and it's crazy. I do 80 20 whipped cream to pastry cream. No, girl, you need to switch that up. No, girl. Have you tried it like that? Yes, I have.'cause that's how I, I mm-hmm. I had been taught to do it. But then someone at work made a diplomat cream. Okay. And it was like heavier on the pastry cream side. Yeah. The creamiest the like most beautiful, like velvety, sexy, like, oh my gosh. I was so good. Okay. I will have to try it. So good. Yeah. I still, I just really like whipped cream. I think that's why. But I do love whipped cream. I think if you, you're trying to create something that's more whipped cream. Mm-hmm. Forward. Yeah. I still think it's great, but I've never had it the reverse. Yeah. It was so good. Mm. Yeah. Yeah. I think I just like custardy things. Yeah. I love a good custard. That's what I ended up saying to people. They're like, what's your favorite thing to make us like pretty much any custard. It always tastes good. So good. And if it curdles a little bit, just put it through a sieve. And technically like ice cream base is custard true because it's like not PE shit, ton of egg yolks. Mm-hmm. I love ice cream base. That's the one thing I'm sad about I can't do right now.'cause we don't have an ice cream machine. But I was actually thinking about investing in one for the house. How much are they? And just making my own ice cream here because I would go crazy. I would never buy ice cream. I'm one of those people that like, it's hard for me to buy something I know I can make. Mm-hmm. Or not just make, but make better. Right, because like if I can make it, but it's just like kind of outta my way. I don't really want to like, I love making bread, but I'm not gonna make a loaf a week for the house unless I live on a ranch or something. Yeah. You know? Unless you're that blonde guy on Instagram who like has a full garden and goats and like, are you talking about the like British guy? Yes, I am in love with him. It's beautiful. He is literally the most. Uplifting. Yeah. Lovely. Like, so inspired. All of his dishes are just so good and they look gorgeous all the time. I used to have a crush on him a little bit, and then I think I realized he might be gay. Yeah. Yeah. That really made me sad. He's just living the life. Wow. And he, he was grown up with sisters. Mm-hmm. You. That makes a man, that makes a sweet man. That makes a sweet man. Not. Always, my brother is an ass, but he's a good ass. He's a good ass. Mm. Yeah. I wanna live that guy's life. Yeah. That's the dream. That is the dream. Like, I don't wanna work, I just wanna have to work on my life. Yeah. I just wanna like. Garden. Yep. And put time into that. Mm-hmm. Do my laundry. Mm-hmm. Every day by hand. Hang it out on the clothes line and get ready. Wind, get ready on dinner. Oh yeah. At like PM 3:00 PM. Yeah. Yeah. Just go to bed, start all over the next day. Go to bed early. Yeah. Go to bed. When the sun goes down, the sun's down, we go down. Sun's up. We're up. Yeah. I get my little glass of wine, watch the sun go down. And then of course the male and my life would be doing all the hard work, like, you know, labor and, yeah. Farming or he'd be like building extra carpentry, extra shreds, and like extending my kitchen countertops. Yeah. Yeah. Making more room for me to make magic. Yep. Yep. Yeah, someone. Okay. I do really wanna put this in here because I think it was something here. This will be our lighter note. Okay. After the rants lighter note, someone said, uh, recently to me that you should wait for greatness. And I like was really thinking about that the other day and thinking about like, even with food or just like life choices and just like anything is that. I, my come, my immediate thought was like, but what if great isn't out there? What do you do? Or what if you've never seen great? If you've never experienced great. And I would say that. I told her, I was like, I'll wait, but I still don't believe it. Like I think there's this idea of like, I think in anything we do, but I think about it with food. If I had never tasted something great, it would be hard. It's hard for me to create something great because I think knowing what is great out there, knowing what is like something to strive for mm-hmm. Um, is kind of how I base my progress. And like growth. It's like I could be here right now, but I want to be here. Mm-hmm. And I realized a lot about myself in that, but I think that's so cool. And like even just talking about like, yeah, that's like the dream where it's like. I've never seen someone happy like that, you know? Or like, you know, living that life and like loving it or, you know, not having any complaints, but like, just because I haven't seen it doesn't mean that it can't happen. Right. And I think that's really cool. I think too, when you, like, something that kind of caught me was when he said, but what if it, what if there is no great, right? Mm-hmm. Like, it's like what if you're not allowing yourself to see greatness? Mm. Because I don't think it has to be like. This fully encompassing, like, like you're saying, like every part of life is perfect. Yeah. No complaints or whatever. Like, I think that's part of the great is like knowing that it can be hard or like, yeah, there's, you're gonna co there's something worth doing that. Yeah. Yeah. Going through that, but it makes you feel a certain type of way or Yeah. Like accomplished or like you've grown or changed in a certain way that you appreciate. Which is different for everyone. So yeah, greatness looks for a while. Greatness to me was like self, it still is to an extent, but like. What is it like when you're not homesteading, but you're self-sufficient? Like a self-sufficient lifestyle. But then I go back and forth and I'm like, I wanna be a rich ass bitch, and like go travel and like buy all the things I've never had the ability to buy before. And then it goes back to like, how, what if you combined the two? What if I, I was a self-sufficient person, but also. I had money. Yeah. And like was self-sufficient because it truly made me feel fulfilled. Yeah. And that the money was just financial stability. Yeah. It was just that like, I'm already doing what I love. Mm-hmm. And I get to have the stability with it. Oh my God. Yeah. I think that's why I, I will always choose. I'll never like. Not want to do what I do. Mm-hmm. Because I know it's the one thing that I can like truly be happy doing. Mm-hmm. And if it doesn't make me a lot of money, like right now, that's okay because I know it will. That's great. Because I know that's what I'm meant to be. Doings great. Yeah. So it's like. I don't know. Like, I think I was blessed not having that like mindset growing up of like having to get a job that made me money. Mm-hmm.'cause I was like, money comes and it goes and, but I know that like, unless I'm, if I'm not doing what I feel like I'm meant to be doing Hmm. Then that like richness or fluidness. Even monetarily or not monetarily won't come. Right. Because it's not Wow. That is sexuality. Because I'm like on the opposite side of that. Yeah. And that's something I'm trying to learn is like money comes and goes. Mm-hmm. And I can understand that sometimes in like fleeting ways and like, okay. Like no worries. But then I think a base foundation of myself and like something I'm trying to work through is like. That scarcity mindset. Yeah. And it doesn't like fall away very easily. Yeah. And I am, you know, I've never like been like at a point, like even at my lowest parts in this financial journey I'm in, like money does come and then money can leave and then, you know, it's like figuring out how to. Be okay with that. Mm. And because knowing that money will always be there, right? Mm-hmm. Like it'll always come back into my life, even if it's gone or not. Not having money be your security. I think like when you give some anything that much power, then you're very aware when it's there and very aware when it's not. Yeah. Versus just having a trust in the general sense of like. I know I'm doing what I need to be doing. Mm-hmm. And this month may be tight, but I know next month will be better. Yeah. You know? Yeah. The beginning of your statement felt like a little lurch of negativity. I was like, oh, no. Like rejecting that notion. But then by the, when you finish it off like that, it's like, okay. Yeah, because I've done that. Mm-hmm. I've been there and like, yeah. And I think too, yeah, just looking back and being like. Look at what I've already gone through. Yeah. And realize like I was taking care of that entire time. Like, I can buckle down. Yeah. Like anyone can buckle down and like tough it out. Yeah. Really? Yeah. I don't know. I'm still, my insides are jumbled about this, this one that we're talking about. No, it's fair. It's hard, but it's good. It's, yeah, it's like a, taking a hard look at something that I've held in a. Certain position, right? Mm-hmm. Yeah.'cause for me, I was gonna bring this up, is like whenever I chased my hobbies or like the things that I felt passionate about, you know, I found myself unfortunately feeling burnt out by them. Mm-hmm. I think that's a big lesson to learn. Mm-hmm. Because like, not, not everything that you love, you should do forever. Exactly. And I chased a lot of my hobbies. Yeah. And like my passions tho those were all my first jobs. Mm-hmm. Were things that like. I found joy in and learning that I was chipping away at that joy every single time. I was like, I'm just not one of those people. And I, again, have so much respect for that because that's what like the people that like you, that like have that passion or like the ones that create like amazing things and I get to eat them and things like that. And if. Fuels my creativity when I'm at home. Yeah. And it makes me like find that passion again. Yeah. But like in my way. Yeah. So I love that. Thank you. Thank you, Maddie. Thank you Sky. Thank you all. Chefs and bakers out there. And I like how this started off as a rant and just became something really deep at the last 10 minutes. 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.