Latest / The Steve Harvey Morning Show / Debbie Matenopoulos Full Interview

Transcript

Debbie Matenopoulos Full Interview · The Steve Harvey Morning Show

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  Speaker 1: heart or text I Heeart to five hundred, five hundred.
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  Speaker 1: My first guest is interviewed nearly every Hollywood and music
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  Speaker 1: celebrity over the course of an incredible career ABC TV,
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  Speaker 1: GATT Channel, Each Channel, CBS and other syndicated channels she has.
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  Speaker 1: She's even interviewed me on our popular Hallmark Channel show
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  Speaker 1: Homie Family. She left in the background. She has a
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  Speaker 1: critical acclaim and best selling cook Boys. But it's all
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  Speaker 1: Greek to me, which is which was initially released in
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  Speaker 1: the spring, but now they've got some new recipes they've added,
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  Speaker 1: So that's the word version I got calling this book
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  Speaker 1: her love letter to a family's native Greece. Both our
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  Speaker 1: parents immigrated from Greece, she Journey degrees to write and
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  Speaker 1: photograph the book. It's a lot of cool pictures, you know,
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  Speaker 1: just showing us if I hanging out with different people.
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  Speaker 1: And it's proud to share our family's favorite classic Greek recipe.
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  Speaker 1: And I'm gonna I'm gonna talk about that because some
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  Speaker 1: of these Greek recipe I feel like something I've had
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  Speaker 1: when I grew up in the hood. So I'm really
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  Speaker 1: I'm really fighting with that Greek man. Maybe I got
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  Speaker 1: some Greek in my background. I got talked to my
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  Speaker 1: mama not please work with my money making conversations. Metanopolis. Good,
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  Speaker 1: I'm doing fantastic girl. How are you doing? Son? Well,
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  Speaker 1: thank you. I had a lot of fun with you
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  Speaker 1: on the show, and congratulations all your success and uh
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  Speaker 1: and thank you for sending me this amazing cook But
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  Speaker 1: we'll talk about a lot of things. But I wouldn't
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  Speaker 1: start off with this cookbook. It's all Greek to me.
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  Speaker 1: Give me a little background before I dive in and
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  Speaker 1: just tell you everything I love about it. Okay, Well,
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  Speaker 1: I'm so happy to here that you love this book
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  Speaker 1: because that was my goal. My goal was to share
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  Speaker 1: all these recipes with the world that I grew up
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  Speaker 1: eating that are so good and are so good for you.
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  Speaker 1: You know, I think in this country we've gotten lost
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  Speaker 1: and we think, you know, if the food tastes good,
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  Speaker 1: it can't possibly be good for us, it's gonna make
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  Speaker 1: us sick or make us fat or that. That couldn't
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  Speaker 1: be less true, That could be further from the truth.
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  Speaker 1: The truth is, as long as you have good whole
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  Speaker 1: ingredients in there, things that you can pronounce, then the
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  Speaker 1: food will be good. You know, that is not your enemy.
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  Speaker 1: Good fats are very important, like olive oils and avocados
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  Speaker 1: and things like that. So you know, there's this The
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  Speaker 1: way that I grew up eating was just very we
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  Speaker 1: either we grew the vegetables and my dad's garden, and
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  Speaker 1: my mom made the food from the vegetables and from
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  Speaker 1: very very simple ingredients, but made it taste so delicious.
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  Speaker 1: And I feel like in America, the Greek food that
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  Speaker 1: people know is all they know is like souvlaki and
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  Speaker 1: black lava, and they and heroes, they don't know the
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  Speaker 1: real good Greek food. And I really wanted to share
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  Speaker 1: that with people. And um, I remember like when that
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  Speaker 1: the word organic was being thrown around, like years ago
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  Speaker 1: before everybody really knew what organic was, and people would
• 4:12
  Speaker 1: say organic this, organic that. And I was trying to
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  Speaker 1: explain to my mother what organic was. I said, she
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  Speaker 1: said organic, what is this? And I said, you know, mom,
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  Speaker 1: like vegetables with no chemicals this. She goes, oh, norma, no, normal,
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  Speaker 1: you know the way that they were raised. And she
• 4:29
  Speaker 1: would say to me organic used to be you had
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  Speaker 1: to grow the vegetables because we were poor. Now it
• 4:34
  Speaker 1: got twice the money organic. That's true. Yeah, that's so
• 4:38
  Speaker 1: she's like, she's like, you know, we we did what
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  Speaker 1: we did because we didn't have any money, and now
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  Speaker 1: it's fancy to grow things and and eat your own
• 4:45
  Speaker 1: vegetable and eat healthy and all that good stuff. And
• 4:48
  Speaker 1: so that that's the that's the amazing thing about it.
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  Speaker 1: So so when I got the book, I got it
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  Speaker 1: on Friday. They are live in Atlanta and I live
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  Speaker 1: in Houston, Texas. Now, gonna fly out on Friday because
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  Speaker 1: of my mom's birthday. So I got the book right
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  Speaker 1: before I hopped on the plane and I landed in Houston,
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  Speaker 1: and on the plane, I was reading the book. The
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  Speaker 1: first thing that got me was Calamari. Yeah, I love Calamar.
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  Speaker 1: I've never had a recipe book ever in my life
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  Speaker 1: that said lightly Colamar. So you had me a Colamara
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  Speaker 1: that's at the front of the books. So I went, Okay,
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  Speaker 1: we'll see Rushaw didn't know that. Rushan didn't know that
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  Speaker 1: rod had always goes to these fancy restaurants and get
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  Speaker 1: to this and that's my appetizer. And I get sometimes
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  Speaker 1: with the little peppers, sometimes I get it the little pickles.
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  Speaker 1: I get all types of colamar. Okay, that that that
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  Speaker 1: got me, I said, and I started reading through. One
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  Speaker 1: of my favorite restaurants did I go to. I don't
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  Speaker 1: know if it's a national chain, but it's in the
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  Speaker 1: Atlanta called Zoey's Kitchen, Zoey's Killing Yeah, okay, go check
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  Speaker 1: this up. Whenever I go there. You can ask any
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  Speaker 1: of my friends, any of my employees. When I go there,
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  Speaker 1: I get my Greek salad, I get my hummus, and
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  Speaker 1: I get my zakiki like I told you how to
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  Speaker 1: make so you can make it yourself. And see see now,
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  Speaker 1: I got all that now. And so I'm when I'm
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  Speaker 1: just selling, I'm just going through this little Let you
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  Speaker 1: know that you're hitting home runs with your boar here
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  Speaker 1: with this book. Thank you, And I'm just gonna let
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  Speaker 1: you know that like when like so the weekend. So
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  Speaker 1: the weekend, I made the lemon and a regano chicken breasts,
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  Speaker 1: which is crazy simple olive regano. You know, it was
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  Speaker 1: like I was like in lemon juice. I was like, seriously,
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  Speaker 1: this is all of them put on there, and it's
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  Speaker 1: gonna taste good off the chain. Good. Yep, It's so simple.
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  Speaker 1: I think people have just gotten so confused at what
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  Speaker 1: to eat and how to eat it because people are
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  Speaker 1: telling so many different things. They don't know what to do.
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  Speaker 1: That was the that That's what really done me a
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  Speaker 1: little bit, Debbie when I when I saw that, because
• 6:58
  Speaker 1: you know, I was talking about we need to add
• 7:00
  Speaker 1: something else, you know, I need to put some more stuff.
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  Speaker 1: I need to put some Cajun pepper on it or something,
• 7:05
  Speaker 1: some cayenne, some something extra excellent, team excellent healthy. I.
• 7:10
  Speaker 1: I also I made the navy bean soup. When I
• 7:14
  Speaker 1: saw the up again, just carrieds just salary. I just
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  Speaker 1: chopped him up, put him in there in love with that.
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  Speaker 1: And then this when you got me, girl, This when
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  Speaker 1: you got me. I got to the desserts because you
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  Speaker 1: know I can bake. Now. I got to the Julod
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  Speaker 1: here's the deal, so you know I went when I'm
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  Speaker 1: gonna I said this the section. She gonna fail. Girl.
• 7:39
  Speaker 1: I saw Rice put it every flashback to my mama.
• 7:45
  Speaker 1: I could not believe you had rice putting in there. Now,
• 7:49
  Speaker 1: my mom, I had. I added a little raisins in
• 7:52
  Speaker 1: it because that's how my mom made it. And I
• 7:54
  Speaker 1: dropped that little ground centiment that you did, that little
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  Speaker 1: tip section you have in a book on top of it.
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  Speaker 1: Your board was sold. Isn't it so good? I'd love
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  Speaker 1: the writ put in warm. You know a lot of
• 8:06
  Speaker 1: people like it cold. I like it form right off
• 8:08
  Speaker 1: the stove, did see? I like it both ways. See,
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  Speaker 1: I'm all right, that's all I do with my bake
• 8:12
  Speaker 1: banana putting. I do my bake banana putting. You can
• 8:14
  Speaker 1: eat it warm or you can drop that bad board
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  Speaker 1: in the refrigerator and cold later. So I'm just letting
• 8:20
  Speaker 1: you know that I'm a fan of this book. I'm
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  Speaker 1: letting anybody who listens to this show you know this
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  Speaker 1: is a book they should buy. Very easy, very friendly.
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  Speaker 1: And the thing I liked about the book is that.
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  Speaker 1: Here's here's the thing about me. There are three of
• 8:34
  Speaker 1: my favorite sandwiches Hamburger, because you can call the hot
• 8:39
  Speaker 1: dog sandwich, I'm gonna call it a sandwich and keep
• 8:42
  Speaker 1: it and grom and how about the hero in there?
• 8:46
  Speaker 1: See see see you are not stopping girl. You need
• 8:51
  Speaker 1: to stop with this man. You need to do. You
• 8:54
  Speaker 1: need to make the hero this weekend and let me
• 8:57
  Speaker 1: know what you think. Or make it over, make it
• 8:59
  Speaker 1: over the fourth July. Well, here's the deal. Here's the deal.
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  Speaker 1: I would have never made these things because I go
• 9:04
  Speaker 1: to the store, I go to a restaurant or some
• 9:06
  Speaker 1: chain to get all this stuff. Now, that's what I
• 9:09
  Speaker 1: really love the book is that us just open my
• 9:11
  Speaker 1: eyes to the simple nature of eating healthy food on
• 9:15
  Speaker 1: a regular basis. And I'm just it's good. It's good.
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  Speaker 1: So so so you you you you these recipes that
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  Speaker 1: you that you brought from Greece, from your native family
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  Speaker 1: island country. Excuse me, how did you come about putting
• 9:31
  Speaker 1: them together? Well? I had to do well, you know,
• 9:35
  Speaker 1: I went to Greece that I had to pry most
• 9:37
  Speaker 1: of these recipes and my relative hands because years they
• 9:40
  Speaker 1: were like you know, they want to be the one
• 9:41
  Speaker 1: in the town that makes the best so and so
• 9:43
  Speaker 1: whatever it is, trying to get the recipe. They were like, no,
• 9:46
  Speaker 1: why that, And I said, because I'm gonna put it
• 9:50
  Speaker 1: in the book. And the truth of the matter is,
• 9:52
  Speaker 1: if I don't do this, And I was trying to
• 9:54
  Speaker 1: explain to them, to my grandmother's and my aunts and
• 9:57
  Speaker 1: uncles and you know of this, my great aunt, when
• 10:00
  Speaker 1: they pass away, unfortunately, these recipes are gonna go with them.
• 10:04
  Speaker 1: So I wanted them to understand that I'm putting this
• 10:06
  Speaker 1: together for my family as much as I am for
• 10:10
  Speaker 1: the rest of the world, because once they're God, no
• 10:12
  Speaker 1: one's gonna remember. It's not written down. We're gonna be
• 10:16
  Speaker 1: right back. We'll talk about the home and family the
• 10:19
  Speaker 1: Christmas in July show with Debbie Mactanopolis. She's fantastic. It's
• 10:23
  Speaker 1: all Greek to me. I love that. I want to
• 10:25
  Speaker 1: make conversations. We'll be right back with more from mar
• 10:31
  Speaker 1: Sean McDonald and Moneymaking Conversations. Don't touch that down. Hi,
• 10:38
  Speaker 1: Rashan McDonald's back money Making Conversation. She's still on hold.
• 10:42
  Speaker 1: Debbie Mactanopolis, she's the author and host, let me say,
• 10:46
  Speaker 1: the host of Hallmarks Channel show that I appeared on.
• 10:48
  Speaker 1: I'm gonna brag about that Home and Family. But she's
• 10:51
  Speaker 1: the author of a cookbook called It's All Greek to Me.
• 10:54
  Speaker 1: It was rereleased in paperback with fifteen new recipes and
• 10:57
  Speaker 1: updated content. I've been bragging and we've been laughing as
• 11:00
  Speaker 1: like old friends. Here and before we go on to
• 11:03
  Speaker 1: some other projects, we're gonna talk about the QVC project
• 11:07
  Speaker 1: and also the Home with Family show. Ladies and gentlemen.
• 11:10
  Speaker 1: Out of the Out of the out of the book
• 11:12
  Speaker 1: already told this weekend. I made the navy bean soup.
• 11:14
  Speaker 1: I made the lemon or raven old chicken breast, and
• 11:17
  Speaker 1: the rice pudding. She's already challenged me to make the
• 11:19
  Speaker 1: Giro sandwich on Fourth of July. Usually do barbecue, but
• 11:24
  Speaker 1: the Greek lady, the Greek lady got the black dude
• 11:27
  Speaker 1: making Greek food on fourth of July. So I'm breaking
• 11:29
  Speaker 1: all protocol with my family. Okay, no barbecue, We're going
• 11:34
  Speaker 1: Greek and with July already already. You can't hang out
• 11:38
  Speaker 1: with everybody, y'all. You can't hang out with everybody, you know?
• 11:41
  Speaker 1: Maybe he put the side to side. Now I met
• 11:43
  Speaker 1: DEBI what time she got me doing Greek food on
• 11:46
  Speaker 1: fourth of July. See think notne of it here. He
• 11:50
  Speaker 1: was sure he might nor maly not eat Greek. No.
• 11:52
  Speaker 1: I wanted to make on with you, like coming up
• 11:54
  Speaker 1: to this plaints thing you need them and send me
• 11:56
  Speaker 1: some pictures the profect. Okay. I've never been challenged like that,
• 12:02
  Speaker 1: but I'm gonna do that. But also, everybody, I enjoyed
• 12:04
  Speaker 1: the fried column, I riders. I enjoyed the white bean parade,
• 12:07
  Speaker 1: which is just hum us. The garlic gig cucumbers sauce amazing,
• 12:12
  Speaker 1: the tomato cucumber and red on your salad. And I'll
• 12:14
  Speaker 1: just tell you something. When I made that too, I
• 12:17
  Speaker 1: just chopped up the lemon o reguano chicken breast on
• 12:20
  Speaker 1: top of it. Your Paul was working this weekend. Okay. Now,
• 12:25
  Speaker 1: now let's talk about the Christmas in July show and
• 12:29
  Speaker 1: uh that that you host on the Hallmark channel called
• 12:33
  Speaker 1: Home My Family. That sounds delicious by the way, that
• 12:39
  Speaker 1: girl David something. And I'm gonna said Peter, because I
• 12:42
  Speaker 1: said Peter. The pictures that I did, I said, Peter.
• 12:45
  Speaker 1: The picture of the navy being soup was so good,
• 12:49
  Speaker 1: you know, I sent so I I she know, she
• 12:51
  Speaker 1: know I know a person to send the pictures to
• 12:53
  Speaker 1: to get up to it. So it's not like I
• 12:55
  Speaker 1: can't go, you know, we can't hang out the phone.
• 12:58
  Speaker 1: I'm a player and say, yeah, she knows if Peter
• 13:01
  Speaker 1: were talking about you. I'm saying if she knows that.
• 13:06
  Speaker 1: So I'm already hooked. Fourth of July. You come by
• 13:09
  Speaker 1: Rashan McDonald's house, expecting some ribs, some links, you know,
• 13:15
  Speaker 1: some Bobby Cue salad. You're gonna get the Dicky, You're
• 13:19
  Speaker 1: gonna get Giro, You're gonna get some tomato salads, some
• 13:23
  Speaker 1: the regular brass. You're gonna be doing it because Debbie
• 13:26
  Speaker 1: has converted to brother. No, it's okay to mix up
• 13:30
  Speaker 1: a little bit, you know, and I love it. So
• 13:32
  Speaker 1: let's talk about the stuff in there. Absolutely, Um, what's
• 13:38
  Speaker 1: that saying? When are we talking about Christmas in July? No,
• 13:40
  Speaker 1: I'm just having so much fun. I'm just talking with
• 13:42
  Speaker 1: you and forget what I'm supposed to be talking about. Okay,
• 13:44
  Speaker 1: So Christmas in July at Hallmark Channel, it's a it's
• 13:48
  Speaker 1: a big initiative for our network and we for the
• 13:51
  Speaker 1: entire month of July do Christmas. Let me tell you,
• 13:54
  Speaker 1: this is one of the most fun things I have
• 13:57
  Speaker 1: ever been able to experience at any work I've ever
• 14:00
  Speaker 1: worked at, because starting today, the whole house I'm driving
• 14:05
  Speaker 1: to the set right now in our set is a house,
• 14:06
  Speaker 1: a proper house is flipped into Christmas. We have snow
• 14:10
  Speaker 1: in the front yard, we have Rudolph Rudolph on our roof.
• 14:14
  Speaker 1: We do all kinds of d I Wise and home
• 14:18
  Speaker 1: improvement things and cooking segments that are geared towards Christmas.
• 14:23
  Speaker 1: For the next two and a half weeks now, the
• 14:26
  Speaker 1: all of our networks for the next month are going
• 14:30
  Speaker 1: to be Christmas. And by that I mean we are
• 14:33
  Speaker 1: re airing all of our all of everyone's favorite Christmas
• 14:36
  Speaker 1: movies from Hallmark. Hallmark Palmark's got a lock on on Christmas.
• 14:40
  Speaker 1: Absolutely absolutely, yeah, you know we we own it. Santa
• 14:45
  Speaker 1: Claus owns it, and Jesus owns it. I love it.
• 14:51
  Speaker 1: So that's the entire month of July, the entire from
• 14:54
  Speaker 1: the job on Hallmarks Movies and Mysteries and on Hallmark Channel,
• 14:57
  Speaker 1: we are going to air all kinds of Christmas movies
• 15:00
  Speaker 1: and Christmas programming. So that's really fun for our viewers
• 15:03
  Speaker 1: because you know, it's right in the middle of summer
• 15:04
  Speaker 1: and it looks a little crazy. People drive by the house,
• 15:07
  Speaker 1: they think what is going on there? They got snow
• 15:09
  Speaker 1: in the front yard. But that's what makes it so
• 15:11
  Speaker 1: exciting because nowhere else on television in the middle of
• 15:13
  Speaker 1: summer are you gonna be watching Christmas stuff and really
• 15:16
  Speaker 1: getting you into the Christmas spirit. And also howping you
• 15:19
  Speaker 1: prepare ahead of time for for Christmas Now? You know,
• 15:24
  Speaker 1: it gives you all kinds of ideas that you can
• 15:26
  Speaker 1: do and do all these days, put them away somewhere
• 15:29
  Speaker 1: so then when Christmas rolls around, you're not scrambling to
• 15:32
  Speaker 1: try to decorate or try to you know, look for
• 15:34
  Speaker 1: that perfect present. You have everything ready to go and
• 15:37
  Speaker 1: you could just enjoy the holiday. That's cool. I like
• 15:40
  Speaker 1: the idea. I really do like the idea because everything
• 15:43
  Speaker 1: you have to plan on everything, and a lot of
• 15:44
  Speaker 1: people especially when when that October hits, that's eating season,
• 15:50
  Speaker 1: you know, that's when the group get your grub on season.
• 15:53
  Speaker 1: And also you just started going to looking at sales
• 15:56
  Speaker 1: because sales start early now too, so you start planning.
• 15:59
  Speaker 1: So I think that's that's an amazing idea that that
• 16:02
  Speaker 1: that you're participating. Then we're promoting on my show and
• 16:04
  Speaker 1: people should watch for the month of July on the
• 16:07
  Speaker 1: Hallmark channel and overall and Hallmark Movies and Mysteries to
• 16:11
  Speaker 1: Hallmark Movie Most Mistress. Okay, let's move on to the
• 16:14
  Speaker 1: next section that I this is that the entrepreneurship side
• 16:17
  Speaker 1: of you that I really like, the frozen food line.
• 16:21
  Speaker 1: I'm so excited about this. Let's talk about this for men, Okay,
• 16:25
  Speaker 1: because I always talk about making these transitions. You know,
• 16:28
  Speaker 1: people see you one way as a celebrity host, and
• 16:31
  Speaker 1: then you know, you come out with this amazing fourteen
• 16:33
  Speaker 1: cookbook about you know, your families are favorite recipes, are
• 16:38
  Speaker 1: secret recipes, and now you branded yourself in such a
• 16:42
  Speaker 1: way you have a frozen food line. How were we
• 16:44
  Speaker 1: able to accomplish that and be on QBC. Well, I
• 16:48
  Speaker 1: think what the first step was actually doing the cookbooks,
• 16:51
  Speaker 1: because you're right, I think when people see you a
• 16:53
  Speaker 1: certain way, they just that's the only way they want
• 16:55
  Speaker 1: to see you, and it's hard for them to get
• 16:56
  Speaker 1: you out of that box. You know, I've been hosting
• 16:59
  Speaker 1: shows since I were I've worked I worked at MTV
• 17:01
  Speaker 1: since I was seventeen years old, and then I was
• 17:03
  Speaker 1: on the View when I was twenty one. I mean,
• 17:05
  Speaker 1: so they kind of always saw me as a pop
• 17:07
  Speaker 1: culture just kind of television hosting. And they knew I
• 17:10
  Speaker 1: was Greek because I was always very vocal about my
• 17:12
  Speaker 1: Greeks and the last name, the last name, it ain't Smith,
• 17:16
  Speaker 1: and that's the truth. So so, you know, I wanted
• 17:23
  Speaker 1: to share more of me, not just some talking head
• 17:26
  Speaker 1: on television, because anybody can do that. But unless you
• 17:29
  Speaker 1: have something to fall back on and say, you know,
• 17:31
  Speaker 1: this is who I really am, then we're all We're
• 17:33
  Speaker 1: all replaceable. You've gotta have something that's gonna make you irreplaceable.
• 17:37
  Speaker 1: And so and that something was my roots and my family.
• 17:40
  Speaker 1: And I often find when people go back to what
• 17:43
  Speaker 1: they know and what they're brought up with and and
• 17:46
  Speaker 1: there their history, that's where the gold is because nobody else,
• 17:51
  Speaker 1: anybody can sit down and start talking and read a
• 17:53
  Speaker 1: prompt or interview somebody, but nobody has my story, you
• 17:57
  Speaker 1: know what I mean? Do you just stick to your story?
• 18:00
  Speaker 1: And that's the number one key to success, if you
• 18:01
  Speaker 1: asked me, because nobody's going to have your story except
• 18:04
  Speaker 1: for you. So I um, I wrote the cookbook and
• 18:09
  Speaker 1: it took off, and my goal was writing that cookbook
• 18:13
  Speaker 1: was to bring those recipes to the masses, but also
• 18:16
  Speaker 1: to bring the food to the masses. So if you
• 18:18
  Speaker 1: don't want to make those recipes, I have created frozen
• 18:21
  Speaker 1: food line that I'm gonna sell starting in November, and
• 18:26
  Speaker 1: they're these exact recipes are sewn. So one of my
• 18:29
  Speaker 1: big pet peeves was people that eat Greek food in
• 18:32
  Speaker 1: America saying, oh my gosh, this is so good, and
• 18:34
  Speaker 1: I look at him and say, no, come to my
• 18:35
  Speaker 1: mama's house. Then you're gonna have good Greek food. That's
• 18:38
  Speaker 1: not good Greek food. It's not legit, even in the
• 18:40
  Speaker 1: greatest of the Greek restaurants. It's just hard to replicate
• 18:43
  Speaker 1: what your mom is gonna make. Do you know what
• 18:45
  Speaker 1: I mean? You know that she's just gonna make the
• 18:47
  Speaker 1: best food your your relatives. So I um so I
• 18:52
  Speaker 1: when I found my my person who was gonna actually
• 18:55
  Speaker 1: make the food, my distributor. It was it was a
• 18:58
  Speaker 1: long journey because for four years, ever since we put
• 19:01
  Speaker 1: the book out, I was doing this and I was
• 19:03
  Speaker 1: working on it, but every single distributor I went to says, well,
• 19:05
  Speaker 1: we'll just add filler we'll add this ingredient. We'll let
• 19:08
  Speaker 1: that ingredient because it's gonna be cheaper to produce and
• 19:11
  Speaker 1: it will be cheaper to put on the shelves. Therefore,
• 19:13
  Speaker 1: we're all gonna make more money. I said, let me
• 19:14
  Speaker 1: tell you something. I'm not doing this to put my
• 19:16
  Speaker 1: name on a frozen food line. I'm doing this because
• 19:19
  Speaker 1: the food that's out there now that's frozen Greek food
• 19:21
  Speaker 1: is no good. I'm not gonna put my name on
• 19:24
  Speaker 1: something and make it no good again unless you do
• 19:26
  Speaker 1: this recipe, my mom's recipe out of this book. I
• 19:28
  Speaker 1: don't want to do it. So four years later, we
• 19:31
  Speaker 1: finally found somebody who said, Okay, we're gonna do it.
• 19:33
  Speaker 1: It's not gonna be cheap. You know you're you're gonna
• 19:36
  Speaker 1: make a lot more money. The other way, I said,
• 19:37
  Speaker 1: it's not about making money, it's about being proud of
• 19:39
  Speaker 1: the of the the product I'm putting on the market,
• 19:42
  Speaker 1: and then the money will come. I'm gonna do. I'm
• 19:45
  Speaker 1: gonna produce a great product and then the people will
• 19:47
  Speaker 1: see it's a great product and we'll know I'm not
• 19:49
  Speaker 1: ripping them off, and then the money will come. But
• 19:51
  Speaker 1: just give them something good. So, I mean, let me
• 19:54
  Speaker 1: tell you, it's been a labor of love, the blood
• 19:56
  Speaker 1: to sweat, the tears that went into this. But I
• 19:58
  Speaker 1: have never been more proud of anything in my life. Anything,
• 20:03
  Speaker 1: So decided to bring this this food to y'all. And
• 20:05
  Speaker 1: guess what, then, I can just set it straight to
• 20:06
  Speaker 1: your house. You won't even have to make it. First
• 20:08
  Speaker 1: of all, I'm gonna love with you for saying that. Okay,
• 20:11
  Speaker 1: you know that November you have to come back on
• 20:14
  Speaker 1: the show so we can promote the launch of November. Secondly,
• 20:17
  Speaker 1: I'm just wrapping everything up, you know, because of both
• 20:20
  Speaker 1: of July, it's Greek Day at Rashad's house, so you live, everybody,
• 20:24
  Speaker 1: all my friends know who's listening, come by my house?
• 20:26
  Speaker 1: It is Greek Day thought, come over there looking for
• 20:28
  Speaker 1: the normal Greek day. Okay. Also the month of July. Uh,
• 20:34
  Speaker 1: Hallmark Christmas in July, Home and Family, as well as
• 20:37
  Speaker 1: the movies and mysteries on Hallmark all Greek to me. Um.
• 20:41
  Speaker 1: Thank you Debbie for writing this book. UH fifteen new recipes.
• 20:45
  Speaker 1: Please go to Amazon uh and feature this book again.
• 20:49
  Speaker 1: Give me those banners so I can promote it. That'd
• 20:52
  Speaker 1: be amazing. Love. Uh, You're You're fun just as much
• 20:57
  Speaker 1: fun that I had when I met you. When I
• 20:59
  Speaker 1: take the show home and fam, do you keep winning
• 21:00
  Speaker 1: and I keep promoting you? Okay, that's our relationship keeping.
• 21:04
  Speaker 1: And I keep promoting you. Okay, First up, let me
• 21:07
  Speaker 1: tell you you're awesome thing for having me? Alright. Listening
• 21:11
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• 21:18
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• 21:21
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