What led you to that decision and how did that make the writing process different?

Well, the first, yeah, the first three books I wrote were sort of more geared towards a particular either style of baking or particular product.

You know, it was like marshmallows and then working with vanilla and then more of like the natural sweeteners for real sweet.

And then I took a few years break.

I think Real Sweet came out 2015 and Midwest Made was 2019.

But Midwest Made was almost like a three-year project.

And for me, it was really special because not only had I come back here and I was sort of reconnecting with where I was from by doing research on all of these recipes that I'd seen and eaten my entire life and not known anything about the background of.

If you were a dessert, what would you be? If