Look at that, taking the seeds out like a pro.

So let's remove the core.

This is the only part that we're not gonna eat, and just thinly slice them.

You can leave-

Ah.

It gives you a nutty flavor.

A little lemon juice for brightness, and now we're gonna hit it with all these non-liquids.

What did you know when you wrote about this one that you absolutely did not know about the other two? What do you feel makes this one different?

You know, the first book was like my firstborn child, right? So it was filled with so many recipes that I'd been holding onto and saving.

They're like f- really special family recipes, but I would characterize them in general more as like a project.

So it's like one of those things where you have an afternoon or you're like it's the weekend and you wanna make something really special, right? And then book two was super easy.

So I heard some feedback, and, you know, also my twins were getting older, and life is just so busy.

You don't have that much time in the day anymore when you're a parent, or just like when you're, you know, when you're a human.

So they were fast recipes, but both of those were savory, sweet, like breakfast, lunch, dinner, and dessert.

Um, what are the things that you're most proud of from YouTube to blog to Substack to all of your appearances and books?

Which is... [laughs]

We were talking about books, and she gave me the name of a book agent who was pretty good.

And I contacted her and just kind of let her know where I was at, and I asked if she would be interested, and she was.

So we started putting together, um, a proposal.

And this time- Uh, you know, at this point I'd been living in Connecticut, uh, on the farm, having moved from Los Angeles.

And what really struck me about that was how real seasons are, which sounds silly-

Yeah

... like, peanut butter cookies.

Was there ever a point where you thought Preppy Kitchen might not work?

Yeah, I mean, there were so many times where, especially in the beginning, things seem, like, insurmountable.

Like, you're starting from nothing, and to build, like, trust, to build an audience and, you know, gain a following, it's difficult.

Like, I posted YouTube videos.

Well, I started on Instagram and then on Facebook, but people had questions about how to make these recipes.

Like, well, I gotta write them down, so I started, like, a website and, like, shared the recipes, and then the teacher in me really wanted to give, like, a detailed explanation with visuals 'cause I know, like, I'm not a good reader.

Like, I don't love reading instructions.

Okay, if every family listening tonight started one baking tradition together, what would you recommend? Asking for a friend.

[laughs]

... that you have to replicate.

[laughs] One of the things I dislike the most, aside from burnt eggs, which are a trigger for me, [laughs] is a dry, bready dessert.

It, like, kills me.

And what you need to do when you make s- any kind of, like, a roll is have so much enrichment.

You wanna use a full-fat milk.

You wanna stuff it full of butter, but also add the flavors in there.

So, and especially with your math and science background, I feel like you probably had a very researched and scientific approach.