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Jazz & Jake Smollett Full Interview · The Steve Harvey Morning Show

• 0:01
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  Speaker 1: go online to Reliability Investment dot com. That's Reliability Investment
• 0:28
  Speaker 1: dot com. My next guests are the following. One is
• 0:32
  Speaker 1: a food and lifestyle expert, writer, party architect and can
• 0:36
  Speaker 1: be seen sharing recipe tips on the reel, and the
• 0:39
  Speaker 1: other is a chef TV personality has a deal with
• 0:42
  Speaker 1: the Food Network and can be seen regularly cooking on
• 0:45
  Speaker 1: the Rachel Ratio and Home and Family. I've been on
• 0:47
  Speaker 1: Home and Family. I had been on Rachel rate so
• 0:50
  Speaker 1: I'm getting up there way yet now I'm getting up there.
• 0:52
  Speaker 1: I'm getting up there. But you both can be seen
• 0:54
  Speaker 1: on Food Network's Smallest Eats. They on the show discussed
• 0:58
  Speaker 1: their new cookbook Something that Cooks Things. So they hear
• 1:00
  Speaker 1: that I cooked some things to this, So we're gonna
• 1:02
  Speaker 1: talk about Rushan McDonald sharing his cooking styles with this cookbook.
• 1:07
  Speaker 1: Name of the cookbook is The Family Table recipes and
• 1:10
  Speaker 1: moments from a nomadic nomadic life. Please welcome to Money
• 1:14
  Speaker 1: Banking Conversations. Jazz Smaller Warrell and Jake Smaller. Hey, Roshan,
• 1:20
  Speaker 1: are you doing pretty good? Man? What are you guys in? Now?
• 1:24
  Speaker 1: What are you guys at? Now? Get that energy? We're
• 1:26
  Speaker 1: talking Rushan mc dowell. Ye. When we when I was
• 1:38
  Speaker 1: actually in Atlanta when they call, when the publisher called
• 1:41
  Speaker 1: us about doing this show, and when I agreed to this,
• 1:44
  Speaker 1: I was thinking eleven o'clock because I was in Atlanta,
• 1:48
  Speaker 1: and I've been realized last night. Oh no, it's eight
• 1:52
  Speaker 1: as absolutely good. We're good. I'm gonna tell you something.
• 1:58
  Speaker 1: I'm glad I got both of you guys on the
• 2:00
  Speaker 1: call I was in. I live in Atlanta and I
• 2:02
  Speaker 1: live in Houston, Texas. And the reason the way I
• 2:05
  Speaker 1: found out about your book, I was reading the Houston
• 2:07
  Speaker 1: Chronicle in Houston, Texas, and uh, and I was reading it.
• 2:10
  Speaker 1: I was like, Wow, this is such a cool book.
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  Speaker 1: And then I called I have I have a great
• 2:15
  Speaker 1: relationship with HarperCollins, and I called him. I said, can
• 2:18
  Speaker 1: I can I get this book? And I want to
• 2:20
  Speaker 1: see this book because I I know how to bake
• 2:23
  Speaker 1: people tell me I'm an award winning baker. I'll take
• 2:25
  Speaker 1: that title, but I bake a lot and so, but
• 2:28
  Speaker 1: the cooking is not something I do on a normal basis.
• 2:31
  Speaker 1: And so when I got the book, I would tell
• 2:33
  Speaker 1: you it's like, it's so many pages. I bent, I
• 2:37
  Speaker 1: like that. I like this. I like this. I like
• 2:40
  Speaker 1: you know what I'm saying. I've been to page you know,
• 2:42
  Speaker 1: I saying, hey, I got this because I want I want.
• 2:44
  Speaker 1: I want to because we have two breaks, I played
• 2:46
  Speaker 1: no music, So I want you. I want to really
• 2:48
  Speaker 1: talk about the process because you know when you when
• 2:51
  Speaker 1: you see a recipe, you go, that's it, that's it,
• 2:54
  Speaker 1: that's it. So, so you have over a hundred and
• 2:57
  Speaker 1: thirty recipes, how did all this come to? Yeah, how
• 3:00
  Speaker 1: did this whole book process, you know, choosing this is
• 3:03
  Speaker 1: the right recipe here? Before I get into my cooking experience,
• 3:07
  Speaker 1: I want to find out about this journey of putting
• 3:09
  Speaker 1: this book together. At the family table, we really went
• 3:14
  Speaker 1: through Oh sorry, go ahead too, now you can take
• 3:18
  Speaker 1: it there. So we really went through hundreds of recipes
• 3:25
  Speaker 1: and we wrote down just kind of freewriting 'scos seeing like, Okay,
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  Speaker 1: what are all the recipes we ate growing up. One
• 3:31
  Speaker 1: are all the things that we cooked up throughout the years,
• 3:34
  Speaker 1: in our adulthood, in our own travels and things like
• 3:37
  Speaker 1: that that we would always bring back to the family table.
• 3:40
  Speaker 1: And so we then had to edit down. Okay, what's
• 3:43
  Speaker 1: worth being in the book. We can't have everything in there. Um,
• 3:47
  Speaker 1: it's supposed to be hundred twenty five recipes that we
• 3:49
  Speaker 1: were obligated to put it in. You know that the
• 3:53
  Speaker 1: publisher expected us to do recipes. We did one thirty,
• 3:59
  Speaker 1: so we did five bone Its recipes for you. So
• 4:05
  Speaker 1: so really, uh, it was just about narrowing those down. Um.
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  Speaker 1: And the way we did it um was you know,
• 4:14
  Speaker 1: after we did the cooking show, we were like, well,
• 4:16
  Speaker 1: let's do a book. I I love books in general, books,
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  Speaker 1: Oh thank you. And I've always wanted to you know,
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  Speaker 1: uh write and things, you know, write books and things
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  Speaker 1: like that. And so what we did is we just
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  Speaker 1: when we started talking about it, we were excited about
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  Speaker 1: putting down our family legacy through food, um, for next
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  Speaker 1: generations and also just to share with people now our
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  Speaker 1: passions for food on a different level. Um. And so
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  Speaker 1: when we decided to do it, and then we now
• 4:54
  Speaker 1: down the recipes and were really I was like in
• 4:57
  Speaker 1: charge of um project, managing you know, the book, getting
• 5:04
  Speaker 1: it together and all that type of stuff. But and
• 5:07
  Speaker 1: that's just because I have a background and being bossy,
• 5:12
  Speaker 1: and that's why he's quiet now. That's why he's quiet now, Jack, Well, really,
• 5:19
  Speaker 1: I'm a producer. That's kind of my day job. I've
• 5:23
  Speaker 1: used behind the scenes content on films and um that's
• 5:26
  Speaker 1: why I was in Atlanta by the way. But anyway,
• 5:29
  Speaker 1: so with that, we then decided that recipe wise, as
• 5:34
  Speaker 1: far as like I was gonnat, but give the torch
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  Speaker 1: to Jake as far as he would decide what's going
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  Speaker 1: to make it, what's not going to make it, kind
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  Speaker 1: to be in charge of that part of it, and
• 5:46
  Speaker 1: then I would be in charge of getting everything together.
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  Speaker 1: And also um uh a lot of the writing, like
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  Speaker 1: I wanted to write so so so j So you
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  Speaker 1: you you were the man behind the grill Lobsters. Yeah, okay,
• 6:03
  Speaker 1: so this is what happened to me. This is what
• 6:05
  Speaker 1: happened to me because I've just let everybody know how
• 6:07
  Speaker 1: it real I am. I used to just let people
• 6:10
  Speaker 1: come on my show and they have a book by cooking,
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  Speaker 1: I just bring them on we talk. So now what
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  Speaker 1: I do is, like I said, I found you guys
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  Speaker 1: book reading the Houston Chronicle called HarperCollins. Sit the book,
• 6:22
  Speaker 1: and then I went through and I went, this is awesome.
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  Speaker 1: So I make things that I make. If I can
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  Speaker 1: make it, I go, I'm bring them on the show
• 6:29
  Speaker 1: so we can talk about it. And so so this
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  Speaker 1: morning I just blue. I posted it on my social media.
• 6:35
  Speaker 1: I made the grill lobster rolls. Yesterday morning, I made
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  Speaker 1: the grill. And let's tell you some folks, this is
• 6:42
  Speaker 1: this was see you go to a major restaurant and
• 6:45
  Speaker 1: you you you ordered this because by because lobster is
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  Speaker 1: not cheap depending on where you at. And so I
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  Speaker 1: had never in my life considered that was an option
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  Speaker 1: for me to make in my house grill lobster role. Okay,
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  Speaker 1: so so check this out. This the just the rest
• 7:00
  Speaker 1: up be here. Four table spoons of salted butter because
• 7:02
  Speaker 1: I baked, so I used unsalted butter. Soy to go,
• 7:04
  Speaker 1: give me some salted butter. Six gallic clothes and then
• 7:08
  Speaker 1: they had the red peppers already had that. Because I'm
• 7:10
  Speaker 1: a pizza guy, I had to crush red peppers. And
• 7:13
  Speaker 1: then a pitch of sea salt that has become my
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  Speaker 1: favorite sea salt. I wasn't a come back up, come
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  Speaker 1: from the neighborhood, so I regularly more than salt was
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  Speaker 1: my thing, but sea salts of things to do. Now,
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  Speaker 1: Lemon had that already in there because I make all
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  Speaker 1: the time. And then four lobster tails, about five, about
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  Speaker 1: five of them, and they were like they're like by
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  Speaker 1: almost a little bit less about forty almost a little
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  Speaker 1: bit less than a half pounds. So I was, I
• 7:35
  Speaker 1: was grinding, and then I got back to see I
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  Speaker 1: knew it I was fat. So instead of giving me
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  Speaker 1: hot dog bones, I got me some hoagy rolls because
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  Speaker 1: I was gonna feel this bad ball with some meat.
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  Speaker 1: And then UH topped me up some parsley. So I
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  Speaker 1: wasn't gonna grill, okay, So I went and got my
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  Speaker 1: George form and grill out of the closet, that big
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  Speaker 1: white one. You know what I'm saying, that big white
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  Speaker 1: Come on, man. I dipped that bad boy, cut that
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  Speaker 1: bad boy open there, took that shell off that libster tail.
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  Speaker 1: Then then you mix all that stuff up. You mixed
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  Speaker 1: it the garlic, the butter, and see something you mix
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  Speaker 1: all that up, all right, and all of a sudden,
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  Speaker 1: you take that lemon, you squeeze that lemon on top
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  Speaker 1: of the lobster, and you slap both of them bad
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  Speaker 1: boys on top of that. Come on, I'm telling you, man,
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  Speaker 1: you keep the lid open, and you gotta keep that
• 8:23
  Speaker 1: little open because you don't want to burn it too quick,
• 8:25
  Speaker 1: because you want that bad boy to turn a little white.
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  Speaker 1: And I flipped it, put more lemon on it, and
• 8:30
  Speaker 1: then I took that bad boy, dip that bad boy,
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  Speaker 1: and that little garlic butter sauce put it right back
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  Speaker 1: on that grill. I'm telling your gang, I'm telling you
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  Speaker 1: the small let's you know what they're talking about when
• 8:43
  Speaker 1: it comes to grill, the rolls, the truth, the truth,
• 8:48
  Speaker 1: because you're boy got down. Then I put a little
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  Speaker 1: that butter sauce on the inside of that, and I
• 8:54
  Speaker 1: threw a little extrap. A little man's in there too,
• 8:56
  Speaker 1: little cotre. I'm Catre. Tell you something. I killed it, y'all,
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  Speaker 1: I killed it. We're gonna be right back, don't y'all
• 9:03
  Speaker 1: go nowhere. I just had let them know they are
• 9:06
  Speaker 1: the real deal with the family table. We're gonna be back, boy,
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  Speaker 1: back in a minute, they're talking about more of these
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  Speaker 1: great recipes. The real deal about my crawfish dip that
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  Speaker 1: I made to keep winning everybody. Hi, this ra Sean McDonald.
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  Speaker 1: You're listening to your money making conversations on the phone. Guy,
• 9:23
  Speaker 1: I know I got him smiling. And Jake and Jazz smaller,
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  Speaker 1: you know they know that Rushan McDonald is a fan
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  Speaker 1: of the family table recipes and moments you know, from
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  Speaker 1: a Norton nomadic life, the whole family traveling all over
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  Speaker 1: the country when they filed Rashan McDonald at Rashan McDonald's
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  Speaker 1: and love with their book. So because I can tell
• 9:43
  Speaker 1: Jake when when I said that, when I started talking
• 9:44
  Speaker 1: about you, when you really made that? Because you did.
• 9:47
  Speaker 1: Because man, I'm gonna tell you something. I'm gonna tell you.
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  Speaker 1: This is my broth for my staff today. Down the
• 9:52
  Speaker 1: list of that over, just's what I made for my
• 9:57
  Speaker 1: staff today. I made the crawfish dip. Okay, I made
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  Speaker 1: that crawfish tip. Huh Yeah, I made it for my staff,
• 10:07
  Speaker 1: but it made some other things for him to do.
• 10:08
  Speaker 1: But let's talk about this, this this dip that I made.
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  Speaker 1: Because the thing that reason I'm talking to people like
• 10:14
  Speaker 1: this is that when you get a cookbook and it's
• 10:17
  Speaker 1: so simple when I tell you it's simple, And I
• 10:20
  Speaker 1: made these dishes yesterday, okay, and for for dinner this afternoon,
• 10:25
  Speaker 1: I'm going to make my staff the grill sauce just
• 10:28
  Speaker 1: Peter Pocket. Uh see see that's a that's a simple
• 10:34
  Speaker 1: recipes because they are the actual recipes we grew up
• 10:37
  Speaker 1: eating in a real thing. So it's not there's no
• 10:41
  Speaker 1: prim placed on any of the recipes. It's all direct
• 10:45
  Speaker 1: for real people, real food, real families. Um. And that
• 10:50
  Speaker 1: was really the fun part about you know, doing the
• 10:53
  Speaker 1: book is it was a two year process. And Jazz
• 10:57
  Speaker 1: and I can both attest to the fact that no
• 10:59
  Speaker 1: one told us, I'm of the work goes into throwing
• 11:01
  Speaker 1: a cookbook. You have to cook minimally four times. We
• 11:05
  Speaker 1: cook these recipes just to get the recipe tight and
• 11:09
  Speaker 1: concise and everything. Um. So it was, you know, everyone's
• 11:14
  Speaker 1: used to cooking to take but you know our families,
• 11:17
  Speaker 1: uh you know, Mom, Grandma, whoever. Everybody is always like, oh,
• 11:22
  Speaker 1: put you know, you could solve it, and you don't
• 11:24
  Speaker 1: really put down recipes, you just put yourselving you kind
• 11:28
  Speaker 1: of you kind of know how much you're supposed to
• 11:30
  Speaker 1: put and then you have the tea things and all
• 11:32
  Speaker 1: your stuff, you know, but you're not measuring it out.
• 11:36
  Speaker 1: So for us, the topses of like measuring it out
• 11:39
  Speaker 1: and lying down what you can't put in the cookbook
• 11:43
  Speaker 1: season to taste or right, you know. Um, And that's
• 11:48
  Speaker 1: what complicates cookbooks when you do get into those measurements.
• 11:52
  Speaker 1: And I'm just letting everybody know. And you said that, Jake,
• 11:55
  Speaker 1: this was You're you're talking about recipes to the family.
• 11:57
  Speaker 1: Their families dying on you. When you're going the kitchen.
• 12:01
  Speaker 1: They're like making a sandwich. You know. You you put
• 12:03
  Speaker 1: the bread, you put the manage, you put the legs tomato,
• 12:06
  Speaker 1: and the meat and cheese. If you want to it,
• 12:08
  Speaker 1: that's your sandwich. That's very simple. That's how simple this
• 12:11
  Speaker 1: book is. And you know, I just went to the
• 12:13
  Speaker 1: farmer's market and I just strolled around and had my
• 12:16
  Speaker 1: book in my and my my grocery card and was
• 12:18
  Speaker 1: strolling round just picking up things and just and I'm
• 12:21
  Speaker 1: going asking people, okay, okay, where the where the hot
• 12:24
  Speaker 1: sausage that I need a hot to tag and saucers
• 12:26
  Speaker 1: that I gotta have that right now, Okay, over there.
• 12:28
  Speaker 1: Then I went got me something they see me. They
• 12:31
  Speaker 1: sent me over there to the to the meat department.
• 12:34
  Speaker 1: Then I saw some Johnsonville, some Johnsonville how to tag
• 12:37
  Speaker 1: and sauce. That's I'm going with the Johnsonville because I
• 12:39
  Speaker 1: know what Johnsonville can do, you know what I'm saying.
• 12:42
  Speaker 1: And I'm gonna put that bad boy this afternoon on
• 12:44
  Speaker 1: that George Farming grill, you know what I'm saying. And
• 12:47
  Speaker 1: we're gonna dine out and that That's That's all I'm saying.
• 12:50
  Speaker 1: Is that. Okay, hold on, let me let's talk about that.
• 12:56
  Speaker 1: I'm glad you pulled me out of it because because
• 12:58
  Speaker 1: the book is broken up in dif and chapters, because
• 13:01
  Speaker 1: I don't want to understand this book, because it has
• 13:03
  Speaker 1: a lot going on in it, Like you have the
• 13:05
  Speaker 1: Sunday Suppers. Tell me, tell me, Jass, what is the
• 13:07
  Speaker 1: Sunday Suppers. Chapter about Sunday Suppers is really those homestyle
• 13:14
  Speaker 1: family meals that you're gonna cook on a Sunday um
• 13:17
  Speaker 1: or any day of the week really that you feel
• 13:19
  Speaker 1: like gathering, you know, and having a really like sit
• 13:24
  Speaker 1: down kind of dinner. And whether it's your family or
• 13:27
  Speaker 1: your friends or whoever you have with you, Um, that
• 13:31
  Speaker 1: you're gonna cook the things like Mom's pot roast or
• 13:36
  Speaker 1: feel the Cuban dish we do, or them all the
• 13:41
  Speaker 1: dishes that are in those kins, the cornish stuff, cornish hens.
• 13:45
  Speaker 1: They're like those kind of like hardy meals. You can
• 13:48
  Speaker 1: really use them as a base for a lot of holidays,
• 13:51
  Speaker 1: um and a lot of uh, you know, gatherings like you. Yeah,
• 13:54
  Speaker 1: that's that chapter is called the Sunday Suppers. Now what
• 13:57
  Speaker 1: I've been here that I've been talking about where you
• 13:59
  Speaker 1: had the grills saw Peter Pocket and the grill lops
• 14:01
  Speaker 1: of role that's in the Great au Doors section. And
• 14:05
  Speaker 1: then also when I talked about the crawfish dish, that's
• 14:08
  Speaker 1: in the New Orleans Roots chapter. Now, like I said,
• 14:11
  Speaker 1: different chapters that really kind of describe you guys lifestyle
• 14:15
  Speaker 1: and the and the and the and the different different
• 14:18
  Speaker 1: adventures that you've had and growing up and experiencing different
• 14:20
  Speaker 1: food taste. Now, there's a section Jake called this Saturday
• 14:24
  Speaker 1: Saturday Brunch tell us about that we grew up on
• 14:29
  Speaker 1: Saturday brunch. You know, I feel like brunches become so
• 14:32
  Speaker 1: popular at restaurants every restaurant has a Saturday brunch, but
• 14:38
  Speaker 1: we grew up doing it at home and um, and
• 14:42
  Speaker 1: it really really was you know, you wake up and
• 14:44
  Speaker 1: you smell that bacon, and you smell the paupers and
• 14:47
  Speaker 1: the potatoes and all all the picks in the kitchen,
• 14:50
  Speaker 1: and our mom would be in there making country breakfast
• 14:53
  Speaker 1: and there's nothing like it, Like there's just been the
• 14:56
  Speaker 1: stat Uh. Even when you're you're grown, you still have
• 15:00
  Speaker 1: that feeling when you wake up to smelling breakfast or brunch,
• 15:04
  Speaker 1: and it's just like nothing beats nothing beats eggs and bacon.
• 15:07
  Speaker 1: And we have a lot of you know, our mom's
• 15:10
  Speaker 1: from New Orleans, so most of the book is influenced
• 15:13
  Speaker 1: by New Orlans that you knew. I do that off
• 15:17
  Speaker 1: in Houston, Texas, so I'm all from that little area.
• 15:19
  Speaker 1: So I want this book all my rest. I got
• 15:21
  Speaker 1: to the gumbo section and it was gumbo done right though,
• 15:25
  Speaker 1: so everybody can't make gumbo. When I read y'all the
• 15:28
  Speaker 1: recipe this in this book, I went, they know what
• 15:30
  Speaker 1: they're doing. The smallness, you know what they're doing. Now
• 15:34
  Speaker 1: I'm telling the sweets departments a sweets department because you
• 15:37
  Speaker 1: can that's me. See, I get my dessert before I
• 15:39
  Speaker 1: ordered my meal when I go and wrot a restaurant,
• 15:42
  Speaker 1: you know. And so the coconut macaroons you had me there,
• 15:47
  Speaker 1: you hand me the jazz. The coconut macaroons that was
• 15:52
  Speaker 1: out the influence of our dad is uh uh from
• 15:56
  Speaker 1: New York and least poles Jewish. So um those macaroons
• 16:02
  Speaker 1: are really popular and they like a man of schevits.
• 16:06
  Speaker 1: So it's a brand that usually selling them around. Whenever
• 16:09
  Speaker 1: you see them in the supermarkets, it's usually around like
• 16:12
  Speaker 1: paths over or um Hanaker or the Jewish holidays and
• 16:16
  Speaker 1: things like that. Um, so that was a take on those.
• 16:21
  Speaker 1: But um uh they're really good. And then the ice
• 16:25
  Speaker 1: team like a homemade ice cream you know Mom used
• 16:29
  Speaker 1: to make that. They see, they know they got a
• 16:33
  Speaker 1: real foodie on the phone now. Then woke up on
• 16:35
  Speaker 1: the West Coast gonna let y'all know, man, I'm a
• 16:38
  Speaker 1: fan Jack and I just wanted y'all on the phone
• 16:41
  Speaker 1: to let y'all know that. You know, here's a guy
• 16:44
  Speaker 1: Rashaan McDonald you never met him in your life. I'm
• 16:47
  Speaker 1: a fan. I read your book. First of all, the
• 16:50
  Speaker 1: newspaper article made me, gave me interests and then and
• 16:54
  Speaker 1: I just want to put the world out because a
• 16:56
  Speaker 1: lot of people do these books. You know, Lifestyle You're
• 17:00
  Speaker 1: family has been famous for a long time. But what
• 17:03
  Speaker 1: I take away from this book was that you guys
• 17:05
  Speaker 1: are just everyday people, and I really appreciated that. Yeah,
• 17:12
  Speaker 1: family is number one and food is a second. You
• 17:19
  Speaker 1: hit me talking, I see, I come from a family too.
• 17:22
  Speaker 1: I come from six sisters to have two brothers. So
• 17:24
  Speaker 1: we we thought it so we know about that that
• 17:27
  Speaker 1: family table thing now. But they came cook like y'all,
• 17:30
  Speaker 1: sisters and three brothers. Two six sisters and two brothers,
• 17:34
  Speaker 1: so it's nine kids and two parents. So so I
• 17:37
  Speaker 1: know about that big table experience though. But we couldn't
• 17:40
  Speaker 1: cook like y'all. So when mom went in there cooking
• 17:43
  Speaker 1: and she said food up, we ran in there. We
• 17:49
  Speaker 1: ran I would let everybody know about this book, And
• 17:53
  Speaker 1: like I said, I didn't want to like just act
• 17:55
  Speaker 1: like there was a limited menu here. But they have
• 17:58
  Speaker 1: a tremendous amount that's all broken up chapters. We talked
• 18:00
  Speaker 1: about the Sunday supters. They haven't even have posta night chapter,
• 18:04
  Speaker 1: which I think is great because I'm into that now too.
• 18:06
  Speaker 1: I got my cabinet, so I'll be diving into that.
• 18:09
  Speaker 1: You saw me rave about the Great Outdoors chapter. That's
• 18:12
  Speaker 1: the you know that the way I made. I'm for dinner.
• 18:14
  Speaker 1: I'm having the grill sausage Peter Pocket, and I made
• 18:17
  Speaker 1: the grew up lost the road. I'm telling you people
• 18:19
  Speaker 1: very easy to make. You know their moms from New Orleans.
• 18:23
  Speaker 1: New Orleans Roots as a chapter. They have salads if
• 18:25
  Speaker 1: you like salad, specialty salads. You know, best side dishes.
• 18:29
  Speaker 1: You know college greens. You know that's the best side
• 18:32
  Speaker 1: dish for anybody. Those college greens are good. See. I'd
• 18:38
  Speaker 1: like to see see all you all you have to
• 18:40
  Speaker 1: do and give with people. Man, let them know that
• 18:41
  Speaker 1: you love them. That wake up, they climb up out
• 18:44
  Speaker 1: of bed, get that sleep out of their eyes, and
• 18:47
  Speaker 1: let everybody know this is a winner. I like this
• 18:49
  Speaker 1: chapter about party fights and snacks. It really, it's really
• 18:53
  Speaker 1: when I look at this book and I look at
• 18:54
  Speaker 1: the pictures, I look at the life and everything, and
• 18:58
  Speaker 1: I just want to I want to congratulate you guys.
• 19:00
  Speaker 1: I really want to congratulate you guys because I'm a fan.
• 19:05
  Speaker 1: If you know, give my number. If you ever come
• 19:08
  Speaker 1: out to Atlanta, come by my house and and then
• 19:10
  Speaker 1: we'll cook. You know, we're cooking, eating talk and Chad.
• 19:14
  Speaker 1: But no, you have a home in Atlanta because I
• 19:17
  Speaker 1: come from a big family. You guys are a big
• 19:20
  Speaker 1: family just like mine, and I just want to share
• 19:22
  Speaker 1: my love for you guys, and just keep keep doing
• 19:24
  Speaker 1: what you're doing, keep winning at the dinner table. Okay,
• 19:28
  Speaker 1: thank you. We will definitely do a cookout next time
• 19:33
  Speaker 1: when we're in at Land. That will work on the
• 19:35
  Speaker 1: phone with Jazz and Jake. The family Table Recipes and
• 19:38
  Speaker 1: Moments from a Nomadic Life. Please go get the Ramazon
• 19:41
  Speaker 1: Amazon right now and pick up that book because ro
• 19:43
  Speaker 1: Sean McDonald it will be eating from that book this afternoon.
• 19:46
  Speaker 1: More for money making conversations. Keep winning, everybody, Jazz and Jake,
• 19:50
  Speaker 1: I love y'all. Listening makes us smarter, more connected people.
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