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Antonette Gangi Reveals Her Viral Italian Meatball Secret & Family Recipes · Cats & Pudding with Jennifer Dilandro

• 0:00
  Speaker 1: This is the Cats and Pudding Podcast. A melting pot
• 0:06
  Speaker 1: of pudding. And now, here's Jen.
• 0:08
  Speaker 2: Good afternoon, everybody, and welcome to this week's episode of
• 0:11
  Speaker 2: Cats and Pudding. And today, oh my God, I have
• 0:15
  Speaker 2: such a great guest. I love this woman so much.
• 0:18
  Speaker 2: She is like a renaissance woman. She has done it all.
• 0:21
  Speaker 1: She has done broadcasting. She has done TV. She's a chef.
• 0:26
  Speaker 1: She's a mom. She's a wife.
• 0:29
  Speaker 2: She's an author and I just love her.
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  Speaker 1: She's just an amazing person. Antoinette Ganji, welcome to my show.
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  Speaker 3: Thank you so much. I'm so excited to be here. Jennifer,
• 0:42
  Speaker 3: thank you so much for having me.
• 0:43
  Speaker 1: I'm happy that you came on my show. It's just
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  Speaker 1: a beautiful studio. Thank you. It's a good one. Yeah,
• 0:48
  Speaker 1: it's a good one. You'll keep it. So Antoinette, tell
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  Speaker 1: us how.
• 0:54
  Speaker 2: I want to really start in with talking about The
• 0:57
  Speaker 2: 100 Cooks because that's how we kind of met each
• 1:01
  Speaker 2: other because we have mutual friends that have been on
• 1:03
  Speaker 2: the show and mutual chefs that have been on the show.
• 1:06
  Speaker 1: Tell us about that.
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  Speaker 3: Well, that is probably one of the highlights of my
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  Speaker 3: cooking experience, my cooking life, my journey. I mean, to
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  Speaker 3: actually be on 100 Cooks and to be when you
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  Speaker 3: walk into that studio and the feeling that you get
• 1:25
  Speaker 3: is unbelievable. The big studio and everyone there and just
• 1:31
  Speaker 3: the way they treat you, it's.
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  Speaker 1: Like I made it, I'm here.
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  Speaker 3: They interviewed well over 3,000 people and you're always saying
• 1:38
  Speaker 3: to yourself, I don't know if I'm gonna get it,
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  Speaker 3: maybe I will, maybe I won't, but when you get
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  Speaker 3: that phone call, it's like your heart just stops and
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  Speaker 3: you're there. And you're there to just be a home
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  Speaker 3: chef You're there to share your culture.
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  Speaker 1: You're there.
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  Speaker 3: But the best part about it was not only were
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  Speaker 3: the judges great and Terry Crews was great, but the
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  Speaker 3: best part about it was I met 99 of the
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  Speaker 3: nicest home chefs, home people that ever in my life,
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  Speaker 3: we all bonded like a family and we stayed together.
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  Speaker 3: We still talk to each other every week and we're
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  Speaker 3: all like one big family, but it was great. It
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  Speaker 3: was great. Great experience. And what I loved about it
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  Speaker 3: was They actually aired it in many different countries throughout
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  Speaker 3: the world, and it was in 13 languages. And I
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  Speaker 3: like that because the responses that I get, like yesterday
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  Speaker 3: I got a response from Belgium and Germany, and you
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  Speaker 3: get responses from all over the world, Australia. Someone wrote
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  Speaker 3: to me yesterday from Sydney. They DM me. Oh, I
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  Speaker 3: wish I was close that I could taste your lasagna.
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  Speaker 1: Or your meatballs. There is a lot of Italians in Australia. Yes.
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  Speaker 3: You touch people all over the world.
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  Speaker 1: Yeah.
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  Speaker 3: And you're touching them in a good way with tradition
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  Speaker 3: and values and culture. And it happens to be Italian
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  Speaker 3: Heritage Month this month. Yes.
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  Speaker 1: Yes. And I was going to ask you that.
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  Speaker 3: And Italian pasta. I brought you a tray of my
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  Speaker 3: homemade lasagna. I made it 5.30 this morning just for you.
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  Speaker 2: I mean, you didn't have to do that, but I'm
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  Speaker 2: glad you did, though.
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  Speaker 1: I'm glad you did. Thank you. And I'm not sharing
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  Speaker 1: it with anybody. It's just with me. Oh, gosh. It's
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  Speaker 1: so good.
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  Speaker 2: And I love the fact that you mentioned the Italian
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  Speaker 2: Heritage Month.
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  Speaker 1: And, you know, I mean, I was.
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  Speaker 2: Very big in the feast this year. I was very involved.
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  Speaker 1: This year in the 100-year San Gennaro feast. It was great.
• 3:30
  Speaker 1: And it was a great feast.
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  Speaker 3: I was there, yeah.
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  Speaker 2: And then Columbus Day, and it was Italian Heritage Month.
• 3:38
  Speaker 2: What is, for you, what does Columbus Day and Italian
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  Speaker 2: Heritage Month mean to you?
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  Speaker 3: Italian Heritage Month, to me, the Italians built this country.
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  Speaker 3: Let's call an ace an ace and a deuce a deuce.
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  Speaker 3: They came here, they put their hands in the dirt,
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  Speaker 3: in the ground, their heart and their soul, and it
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  Speaker 3: genuinely came from every part of their body, meant something
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  Speaker 3: to build this country. So I give them all the
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  Speaker 3: credit in the world. They took such chances to come
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  Speaker 3: over on the boat, land in Ellis Island, bring their
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  Speaker 3: families here little by little, It means so much to
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  Speaker 3: me because foundations, great foundations are what builds monuments, countries,
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  Speaker 3: what builds relationships, what builds everything. And the Italians did it.
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  Speaker 3: And I give them all the credit in the world
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  Speaker 3: for their culture, their arts, everything, their love, their passion,
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  Speaker 3: their food. And I want to carry that tradition. My
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  Speaker 3: grandma came here when she was 16. She landed in
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  Speaker 3: Ellis Island from Avellino in Naples. And, you know, the
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  Speaker 3: result of that was, I always say my grandmother, I'm
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  Speaker 3: named after her, but wasn't for her. I wouldn't be
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  Speaker 3: sitting here today.
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  Speaker 2: Are there a lot of her recipes that you cook?
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  Speaker 3: Yes, a lot of her recipes I cook. The book,
• 5:00
  Speaker 3: here's my book, Antoinette's Authentic Italian Cookbook, which I want
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  Speaker 3: everyone to know. It's authentic recipes, third generation from Naples.
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  Speaker 3: And it's available on Amazon if anybody wants it. But
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  Speaker 3: you'll see each and every page is so simple. Simple, simple, simple.
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  Speaker 1: And that's what you want. You know, it's good.
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  Speaker 2: Italian cooking is good cooking. I mean, listen, we have
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  Speaker 2: a great cuisine. And we do, you know, it could
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  Speaker 2: be very upscale. But for the most part, it's good.
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  Speaker 2: And we can make it simple.
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  Speaker 1: It's not like that it's this, you know. But it's
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  Speaker 1: also made from the heart.
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  Speaker 3: It's from the heart. But, you know, Jennifer, years ago
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  Speaker 3: in Italy, they didn't. Oh, that's my.
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  Speaker 1: I love that.
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  Speaker 3: That's my. That came from the Pope. My friend just
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  Speaker 3: came back from Italy. And that's my bookmarker. And that
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  Speaker 3: book means a lot to me. And I'll explain to
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  Speaker 3: you in a minute why there's 40 recipes. But my
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  Speaker 3: point that I'm getting at is the Italian culture, the
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  Speaker 3: recipes years ago in Italy, they didn't have all these
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  Speaker 3: fancy ingredients. They had the fresh basil, the fresh oregano.
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  Speaker 3: you know, the bosonigle, like I say. And, you know,
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  Speaker 3: the garlic, the onion, it's just authentic. That's all you
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  Speaker 3: need to make a good recipe. Good ingredients is what
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  Speaker 3: makes a great recipe. And I actually went one step further.
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  Speaker 3: I hired a sommelier and each recipe has a wine
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  Speaker 3: pairing with it.
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  Speaker 1: I love that.
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  Speaker 3: Yeah, it's really nice because so many people DM me
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  Speaker 3: and they say, what kind of wine do I serve
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  Speaker 3: with this? Or, What kind of wine did you use
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  Speaker 3: in the recipe? So it's there. It's there. On the
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  Speaker 3: cover is our family Italian for Thanksgiving. We'll have that.
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  Speaker 3: It's the Italian wedding soup.
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  Speaker 1: Wedding soup.
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  Speaker 3: The marriage of ingredients.
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  Speaker 1: Love that.
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  Speaker 3: Actually, that's the soup I made on Food Network. And
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  Speaker 3: I made the zuppa de pesce.
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  Speaker 1: You got picked twice, right? Twice at the beginning. That's crazy.
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  Speaker 3: Well, it is. It is.
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  Speaker 1: And I think you represented well.
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  Speaker 3: I represented well. I was the oldest person there with
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  Speaker 3: the most energy, with the most energy.
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  Speaker 1: You definitely have a lot of energy.
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  Speaker 3: I have a lot of energy. I love life. I
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  Speaker 3: can never wait until tomorrow. And that's the way, you know,
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  Speaker 3: I live life. And, you know, I just felt that
• 7:19
  Speaker 3: I wanted to share so much with the audience there.
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  Speaker 3: I became everyone's nonna. They were chanting. And, you know,
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  Speaker 3: when I was off, they.
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  Speaker 1: Were literally crying.
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  Speaker 3: But they wanted me to open up the show, and
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  Speaker 3: I knew that I was going to be a powerful
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  Speaker 3: presence in the show. I knew, you know, you've got
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  Speaker 3: 35 minutes to go get your food. You've got 35
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  Speaker 3: minutes to prep it and plate it. I didn't even
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  Speaker 3: look at the clock not once because, you know what,
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  Speaker 3: I'm there for the enjoyment. I knew what I had
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  Speaker 3: to do. I know how to cook. I knew if
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  Speaker 3: I'm in a time constraint what to do. how fast
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  Speaker 3: I have to chop and what I have to do.
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  Speaker 3: I've been cooking since I'm 10 years old with my
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  Speaker 3: mom in the kitchen and my dad. Now, my mom
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  Speaker 3: raised over 20 foster children, not at one time. She
• 8:09
  Speaker 3: would take three, four at a time. You know, 70
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  Speaker 3: years ago, you just had to answer an ad or
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  Speaker 3: go to the children's home in Hackensack. She'd take them home.
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  Speaker 3: She wanted to give them nurture and love and show
• 8:20
  Speaker 3: them what a home environment means. You know, years ago,
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  Speaker 3: the moms were addicted to Valium and alcoholism, and the
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  Speaker 3: children would have to be put away in a home.
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  Speaker 3: And my mother couldn't see breaking them up. Today, it's different. Today,
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  Speaker 3: it's crack and cocaine, and it's a whole different world.
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  Speaker 3: And my mother, my dad would sit down, and he'd
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  Speaker 3: put each child on his lap, and he had a
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  Speaker 3: song for every single child. If the name was Ramona, Ramona,
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  Speaker 3: the mission bells are ringing. Mary Lou, Your Eyes Are Blue.
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  Speaker 3: And this is what I was brought up with, this environment.
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  Speaker 3: I dedicated that book to my mom, 40 recipes, because
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  Speaker 3: she would keep $ 40 in a cup if she ran
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  Speaker 3: out of milk for the children. She would be able
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  Speaker 3: to buy milk with that $ 40 for the children. So
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  Speaker 3: her heart was bigger than life, and that's what I
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  Speaker 3: was brought up with. And you know, in life, you
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  Speaker 3: always say, The mother that you dream for, you know,
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  Speaker 3: the mother that you always wanted in life, that would
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  Speaker 3: have your bathwater ready or she would coddle you or
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  Speaker 3: sit you on her lap and, you know, the silver
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  Speaker 3: spoon would be in your mouth. Oh, honey, you can't
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  Speaker 3: do this. It's okay. Well, you know what? I didn't
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  Speaker 3: get that mother. I got the mother who did for everyone.
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  Speaker 3: And that's what made me who I am today. She
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  Speaker 3: worried about everybody. She did for everybody. and she taught
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  Speaker 3: me how to be a strong individual, and that's why
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  Speaker 3: I'm fulfilling my dream today. After 35 years of real estate, successfully,
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  Speaker 3: I turned my real estate thought into cooking and that's
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  Speaker 3: what I wanted to do. I literally cooked for every
• 10:05
  Speaker 3: open house.
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  Speaker 1: I love that.
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  Speaker 3: Every open house.
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  Speaker 2: They probably just wanted to hire you just so they
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  Speaker 2: could get their cooking.
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  Speaker 3: And I sold 72.
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  Speaker 1: I'm going to hire her to sell my house.
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  Speaker 3: Exactly. They loved it because.
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  Speaker 1: But that's beautiful.
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  Speaker 3: That's what the realtors would come. They were like my
• 10:22
  Speaker 3: family and I'd sell the homes. I had no problem.
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  Speaker 3: Because we had a lot of activity. So, you know,
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  Speaker 3: food is very powerful. Yes.
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  Speaker 1: As I say.
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  Speaker 3: It is. It not only tastes good, but it feels good.
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  Speaker 1: It does.
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  Speaker 3: It feels good.
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  Speaker 2: And I think in Italian culture, and I was talking
• 10:40
  Speaker 2: to somebody else about this, I think we need to
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  Speaker 2: bring back that Sunday tradition.
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  Speaker 1: Oh, yeah. And sitting around the table. Yes.
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  Speaker 2: And just even taking that one day and making sure
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  Speaker 2: you're sitting around that Sunday dinner... and that table, and
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  Speaker 2: just having that family time.
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  Speaker 3: Yes.
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  Speaker 1: Because it's so important.
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  Speaker 3: So important.
• 11:00
  Speaker 2: Because, you know, both mom and dads are working today.
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  Speaker 2: It's not the same as it used to be. I mean,
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  Speaker 2: even when I was growing up, I mean, I was
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  Speaker 2: the first generation of the latchkey kid.
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  Speaker 1: That's it. You know, and our parents had to work,
• 11:12
  Speaker 1: so we were left to our own. Yeah.
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  Speaker 2: But I can tell you this, every Sunday, we still
• 11:18
  Speaker 2: had our.
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  Speaker 1: Whole family over.
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  Speaker 2: If my mother wasn't able to be there at night
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  Speaker 2: to cook, my grandmother would be there cooking for us.
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  Speaker 2: So we still had that family value and had that
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  Speaker 2: family time.
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  Speaker 1: And I still carry that today. I mean, it's such
• 11:35
  Speaker 1: a beautiful experience to have that.
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  Speaker 3: That's what my grandchildren will remember. I remember it from
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  Speaker 3: my grandmother to my parents to us, even when I
• 11:43
  Speaker 3: got married with my in-laws. We would alternate Sundays because
• 11:46
  Speaker 3: even my husband's family and his grandma, her name is
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  Speaker 3: Antoinette also, like my grandma. So much in common. So
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  Speaker 3: we just carry through the tradition. And this is why
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  Speaker 3: I do what I do. This is my big why.
• 12:00
  Speaker 3: To remember, you know, where we came from and to
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  Speaker 3: embrace it and to teach our children family values. That table,
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  Speaker 3: that table of circle of love speaks louder than words.
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  Speaker 3: I know you probably remember some of your grandma's recipes.
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  Speaker 1: I do.
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  Speaker 3: Traditions, Christmas Eve, the seven fishes, walking into grandma's house
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  Speaker 3: for Christmas Eve or your parents, whatever. You smell that
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  Speaker 3: fish cooking. There's nothing like the smell of Sunday sauce.
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  Speaker 1: Oh, my God.
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  Speaker 3: Sunday morning, the meatballs.
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  Speaker 1: Smelling those meatballs, frying in the... No, I don't fry them.
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  Speaker 1: You bake them? Do you bake them?
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  Speaker 3: Oh, my meatballs went viral. Somebody even wrote to me.
• 12:40
  Speaker 3: They said, you need to be put in jail. I'm like,
• 12:43
  Speaker 3: are you kidding? That's the Neapolitan style. We don't fry them.
• 12:46
  Speaker 3: We don't bake them.
• 12:47
  Speaker 1: We just drop them in the sauce.
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  Speaker 3: And they cook deliciously.
• 12:51
  Speaker 1: Sure, because.
• 12:52
  Speaker 3: And don't get me wrong. I love fried meatballs right
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  Speaker 3: out of the skillet.
• 12:55
  Speaker 1: Me too. It's my favorite.
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  Speaker 3: They're delicious, you know, with a nice little salad and
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  Speaker 3: you can put a little dobble of sauce on top.
• 13:00
  Speaker 3: But I got to tell you something. When you make
• 13:03
  Speaker 3: your meatballs, and my dad taught me this, and when
• 13:06
  Speaker 3: you make them, first you got to use the fresh
• 13:08
  Speaker 3: Locatelli grated cheese.
• 13:09
  Speaker 1: Nothing more. I will never use anything else but Locatelli cheese.
• 13:12
  Speaker 1: Fresh parsley. I love Locatelli.
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  Speaker 3: And I don't use onions and garlic pieces. I use granulated.
• 13:18
  Speaker 3: I use granulated.
• 13:19
  Speaker 1: The meatballs are soft, but.
• 13:20
  Speaker 3: When you put the meatballs in the sauce and you
• 13:23
  Speaker 3: let them cook in a bubbling sauce for an hour
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  Speaker 3: and a half and you simmer it in a partially
• 13:29
  Speaker 3: covered pot, the meatball flavor goes into the sauce and
• 13:32
  Speaker 3: the sauce flavor goes into the meatball. I'm going to.
• 13:36
  Speaker 1: Try it that way. Yeah, try it. I know I'll
• 13:38
  Speaker 1: probably get crucified for doing that too.
• 13:40
  Speaker 3: Don't let them know. Don't tell anybody. I'm going to see.
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  Speaker 2: I'm going to cook them that way and see if
• 13:47
  Speaker 2: they can tell.
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  Speaker 3: They DM me back. They say, I'm never going back.
• 13:51
  Speaker 3: I will never fry again. I will never bake again.
• 13:54
  Speaker 3: You know, it's just, there is no right or wrong way.
• 13:57
  Speaker 3: It's whatever you're comfortable. Some people say sauce. Some people
• 14:01
  Speaker 3: say gravy.
• 14:01
  Speaker 1: What do you say? I say sauce.
• 14:03
  Speaker 3: So do I.
• 14:04
  Speaker 1: To me, gravy is brown. Gravy is brown. It's bean potatoes.
• 14:08
  Speaker 3: Yeah.
• 14:08
  Speaker 1: It just depends where you're from. I think of Thanksgiving.
• 14:11
  Speaker 3: I don't think of like Sunday sauce.
• 14:12
  Speaker 1: Yeah, I do too. I think of, yeah, turkey. It's sauce. Yeah,
• 14:15
  Speaker 1: me too.
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  Speaker 3: So anyway. What I'm trying to say is there's no
• 14:18
  Speaker 3: right or wrong way, but if you try this, you
• 14:20
  Speaker 3: will love it. You will love it.
• 14:22
  Speaker 1: I'm going to try it, and I want to let
• 14:24
  Speaker 1: you know.
• 14:24
  Speaker 2: See, I love to cook, but I'm not a— I'm not,
• 14:28
  Speaker 2: I'm not like, I don't, first of all, I don't
• 14:29
  Speaker 2: have the time that you guys do to be able
• 14:31
  Speaker 2: to get on and start doing videos of, of cooking.
• 14:33
  Speaker 2: So it was funny because I actually, I do get
• 14:36
  Speaker 2: a lot of like gifts from different.
• 14:38
  Speaker 1: You know, companies, Partana and Rigotto.
• 14:41
  Speaker 2: Yeah.
• 14:42
  Speaker 1: They always send me some. And I'm like, you know,
• 14:44
  Speaker 1: and I want.
• 14:44
  Speaker 2: To, I, I'm actually going to put a cooking video
• 14:47
  Speaker 2: about my garlic, my broccoli, my, my pasta with broccoli.
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  Speaker 2: Cause I do have a great recipe for my grandma
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  Speaker 2: that I cook. And I'm like, listen, guys, I'm just
• 14:56
  Speaker 2: going to put it out there. I'm not going to
• 14:59
  Speaker 2: be a food video, you know, doing this now on Instagram.
• 15:03
  Speaker 2: But I'm going to do this because they sent me this,
• 15:06
  Speaker 2: you know, the wonderful pasta.
• 15:07
  Speaker 1: Yeah, they want you to talk about it.
• 15:08
  Speaker 2: And I say I do it for my family and
• 15:10
  Speaker 2: my friends, but I'm going to leave it to my
• 15:12
  Speaker 2: friends who are the chefs on social media.
• 15:15
  Speaker 1: Because, you know, you'll get blasted if you try to
• 15:18
  Speaker 1: do that.
• 15:19
  Speaker 3: You have to be careful, you know, what you say,
• 15:21
  Speaker 3: what you do. People, you know, everyone has their own method,
• 15:24
  Speaker 3: their own way. Let me tell you, when my meatballs,
• 15:27
  Speaker 3: all I did, and it was just very casual, I
• 15:30
  Speaker 3: just said I don't fry them, I don't bake them,
• 15:31
  Speaker 3: I drop them in the sauce.
• 15:33
  Speaker 1: The meatballs went viral.
• 15:34
  Speaker 3: 40 million views later, I've got Drew Barrymore's producers calling me.
• 15:39
  Speaker 3: I've got the New York Post calling me, every TV show.
• 15:42
  Speaker 3: So I'm like, and I was on with Drew, and
• 15:44
  Speaker 3: there she is rolling the meatballs with me, and I'm
• 15:47
  Speaker 3: telling her my whole story, and she's loving it. And
• 15:50
  Speaker 3: they went viral. But it spread the word of... You know,
• 15:54
  Speaker 3: you can try it this way if you want to.
• 15:56
  Speaker 1: Try it. You may like it. I, the reason why, well,
• 16:00
  Speaker 1: you know what? I don't use it. I don't go
• 16:02
  Speaker 1: on the pan. I don't, I, from now on, I
• 16:03
  Speaker 1: use my, my tabletop fryer, which cooks everything so evenly.
• 16:08
  Speaker 3: I know.
• 16:09
  Speaker 2: So that's the new thing that I'm doing now for
• 16:11
  Speaker 2: the last few years. I won't put them on the stove.
• 16:13
  Speaker 2: I'll use it on my table.
• 16:15
  Speaker 1: Fryer, which.
• 16:15
  Speaker 3: Which, are you talking an electric skillet?
• 16:17
  Speaker 1: Electric fryer.
• 16:18
  Speaker 3: Me too.
• 16:18
  Speaker 1: Electric fryer. It's the best. I'm addicted to it right now.
• 16:20
  Speaker 1: It's the best. It's the best. It cooks everything evenly.
• 16:23
  Speaker 3: You know what? I sauteed the sausage that are in
• 16:25
  Speaker 3: the lasagna.
• 16:25
  Speaker 1: The best. I sauteed everything in there. I did it
• 16:28
  Speaker 1: on the electric skillet. It's so much easier, right? I'm
• 16:30
  Speaker 1: addicted to it. It's so much easier. I love it.
• 16:33
  Speaker 2: The oil stays even because it gets hot evenly. Like
• 16:37
  Speaker 2: if you're in a pan, like.
• 16:38
  Speaker 1: Parts of it will get burnt. I love doing my
• 16:40
  Speaker 1: cutlets there too. I do my cutlets.
• 16:42
  Speaker 3: I do meatballs.
• 16:42
  Speaker 1: I do sausage. I do peppers.
• 16:44
  Speaker 3: Well, my meatballs go in my big pot of sauce.
• 16:46
  Speaker 3: I use a big pot because I like all the
• 16:48
  Speaker 3: meatballs to have.
• 16:49
  Speaker 1: Their own space.
• 16:49
  Speaker 3: Their own space. When you drop them in.
• 16:51
  Speaker 1: I use a big pot, too. Yeah. When I make
• 16:53
  Speaker 1: a sauce, it's a big pot.
• 16:54
  Speaker 3: Oh, it's a big pot.
• 16:54
  Speaker 1: I have to.
• 16:55
  Speaker 3: I make so much sauce. Because I use it during
• 16:57
  Speaker 3: the week for either chicken parm or whatever. But, you know,
• 17:00
  Speaker 3: I also do my eggplants when I bread them.
• 17:03
  Speaker 1: Eggplant, too. I put in there, too. I put.
• 17:05
  Speaker 3: Well, I've been doing the oven, believe it or not.
• 17:08
  Speaker 3: I have a big sheet pan, and I put the oil.
• 17:10
  Speaker 3: I heat it, and I put the eggplants on. So
• 17:12
  Speaker 3: I'm not frying on top of my stove.
• 17:14
  Speaker 1: Do you.
• 17:16
  Speaker 1: Get all the water out of the eggplants before you
• 17:19
  Speaker 1: fry it.
• 17:19
  Speaker 3: I know people do that. I just take a paper
• 17:22
  Speaker 3: towel and go like this. Really?
• 17:23
  Speaker 1: You don't put salt on it and try to get
• 17:25
  Speaker 1: it out?
• 17:25
  Speaker 3: No, I just do the paper towel. I think just
• 17:28
  Speaker 3: adding enough cheese to the breadcrumbs, the Logatelli cheese I
• 17:31
  Speaker 3: add to the breadcrumbs, it just kind of like instantly
• 17:34
  Speaker 3: dries it out. It absorbs it right away. The breadcrumbs
• 17:38
  Speaker 3: and the cheese. I put the egg and then I
• 17:40
  Speaker 3: do the breadcrumbs and, you know, the cheese.
• 17:42
  Speaker 1: With the garlic powder.
• 17:43
  Speaker 2: Yep.
• 17:43
  Speaker 1: It's delicious. My eggplant parmesan, and I take the skin off. Yeah,
• 17:48
  Speaker 1: that's what I do.
• 17:49
  Speaker 3: When I do a tower, I don't take the skin off.
• 17:52
  Speaker 3: When I make my eggplant towers, like antipasto, I'm an
• 17:56
  Speaker 3: appetizer person. When you come over to my house for dinner,
• 17:59
  Speaker 3: it's six or eight appies.
• 18:01
  Speaker 1: You will. You'll come over.
• 18:03
  Speaker 3: It's six or eight appetizers, and then we go into
• 18:05
  Speaker 3: the main course. We take a little break, and then
• 18:08
  Speaker 3: we go into the main course. We have our salads.
• 18:11
  Speaker 3: I always start off with a nice... crab cocktail or
• 18:14
  Speaker 3: shrimp cocktail. So it's a nice segment of different varieties
• 18:19
  Speaker 3: of food. Everybody's palate gets covered in every different category.
• 18:25
  Speaker 3: I just love to do this. I love to serve.
• 18:28
  Speaker 3: I love to see people's reactions. I love to see
• 18:31
  Speaker 3: the love and passion for my cooking that I could
• 18:34
  Speaker 3: share with other people.
• 18:35
  Speaker 1: You're feeding them your love, basically. I am. I'm feeding
• 18:38
  Speaker 1: them my love. You're feeding them your love. I love it.
• 18:41
  Speaker 1: And that's a beautiful thing.
• 18:43
  Speaker 3: That's what my mom did. That's what my mom did.
• 18:45
  Speaker 1: And that's what Italians all like that way, right?
• 18:47
  Speaker 3: Yes.
• 18:48
  Speaker 1: We all like that.
• 18:49
  Speaker 3: I used to say, Mom, we have five extra children
• 18:52
  Speaker 3: here tonight. Do we have enough food for everyone? She
• 18:54
  Speaker 3: goes to me, don't worry. My pots, they stretch. I'm
• 18:58
  Speaker 3: a little girl. I'm waiting for the pots to open
• 19:01
  Speaker 3: up and stretch. Now, Mom, I know what you meant.
• 19:04
  Speaker 1: Stretch that sauce. I know what you meant. Put a
• 19:05
  Speaker 1: little bit more water in the sauce. It doesn't matter.
• 19:07
  Speaker 3: And now I have that same feeling. If 50 people
• 19:09
  Speaker 3: came in my house today, I could feed them.
• 19:12
  Speaker 1: But we always overdo it, too. We always overcook.
• 19:15
  Speaker 2: I mean, honestly. If there's five people coming, we cook
• 19:18
  Speaker 2: for 50 people, right?
• 19:19
  Speaker 1: Isn't that true?
• 19:20
  Speaker 3: All my children are out of the house.
• 19:21
  Speaker 1: They're all grown.
• 19:23
  Speaker 3: And, you know, they have their own families. And, you know,
• 19:25
  Speaker 3: it's my husband and I. But I do have a
• 19:27
  Speaker 3: lot of company. But I don't know how to cook
• 19:30
  Speaker 3: for two people. It's very hard.
• 19:32
  Speaker 1: It's hard.
• 19:32
  Speaker 3: I feel like if I'm cooking.
• 19:34
  Speaker 2: I can only cook for maybe five. Like that's the limit.
• 19:38
  Speaker 2: I can't cook for less than that. Like it's like
• 19:41
  Speaker 2: I'm always cooking for abundance of people.
• 19:43
  Speaker 3: I know.
• 19:44
  Speaker 1: And even five is ten people.
• 19:46
  Speaker 3: Yeah, five is ten. But sometimes the leftovers, they taste
• 19:49
  Speaker 3: better the next day. they do they really do.
• 19:51
  Speaker 2: What is your favorite what is like your go-to dinner
• 19:54
  Speaker 2: like if you're gonna like your.
• 19:55
  Speaker 3: Favorite well my go-to dinner just for us or when
• 19:59
  Speaker 3: I'm entertaining.
• 20:00
  Speaker 1: Well let's say like you for you and your husband oh.
• 20:02
  Speaker 3: My husband loves chicken parm he loves he loves I
• 20:07
  Speaker 3: do nice, delicious steaks, the filet mignon. He loves chicken parm.
• 20:11
  Speaker 3: He loves lasagna, loves my pasta, the meatballs. I mean,
• 20:16
  Speaker 3: there's so many different dishes, eggplant parm, so many different
• 20:20
  Speaker 3: dishes that I do. I make a variety.
• 20:22
  Speaker 1: And you cook every night?
• 20:23
  Speaker 3: Every day. Not only do I cook every day, he
• 20:26
  Speaker 3: sometimes says to me, honey, you want to go out
• 20:27
  Speaker 3: for dinner tonight? I'm like, no, no, no, we'll just
• 20:30
  Speaker 3: do once a week.
• 20:31
  Speaker 1: It's okay.
• 20:31
  Speaker 3: I don't mind cooking. But I have to tell you,
• 20:34
  Speaker 3: my habit of cooking since I was a child is,
• 20:37
  Speaker 3: I used to see my mother when I was leaving
• 20:39
  Speaker 3: for school. She'd be cooking early in the morning. The
• 20:42
  Speaker 3: chicken cacciatore would already be on. We had a small house,
• 20:45
  Speaker 3: two bedrooms, one bath. So my bedroom was right next
• 20:48
  Speaker 3: to the kitchen. I'd wake up smelling the garlic, the oregano.
• 20:52
  Speaker 3: And I'd be in school all day thinking of all
• 20:54
  Speaker 3: this good food. And I'm like, I couldn't wait to
• 20:57
  Speaker 3: get home and have dinner. Five o'clock when my father
• 20:59
  Speaker 3: came home, all of us at the dinner table. But
• 21:02
  Speaker 3: I have to tell you, I have the habit with
• 21:04
  Speaker 3: having raising three sons. who were very athletic on three
• 21:08
  Speaker 3: different fields all the time, coming home 7, 7.30 at
• 21:12
  Speaker 3: night after games. I always, since I was first day married,
• 21:16
  Speaker 3: cook at 8 o'clock in the morning. Either I'll partially
• 21:19
  Speaker 3: cook my chicken or my whatever it is, my anything,
• 21:23
  Speaker 3: whatever takes long. I'll partially cook it, put it in
• 21:26
  Speaker 3: the oven, or when I get home so it finishes.
• 21:30
  Speaker 3: But when we walked in the door, we had a
• 21:33
  Speaker 3: healthy dinner. Because I made sure I prepped everything. I
• 21:36
  Speaker 3: never run in the door at 5 o'clock and say,
• 21:38
  Speaker 3: what am I going to make?
• 21:39
  Speaker 1: You already know.
• 21:40
  Speaker 3: My meals are planned for the week. As a matter
• 21:42
  Speaker 3: of fact, I went one step further with the price
• 21:46
  Speaker 3: of food today. And I know people are struggling out
• 21:49
  Speaker 3: there for that. So my husband and I went to
• 21:51
  Speaker 3: the grocery store. I loaded up my basket with $ 25
• 21:57
  Speaker 3: meals to feed a family of four.
• 21:59
  Speaker 1: But healthy.
• 22:00
  Speaker 3: Not junk food. I'm not talking mac and cheese out
• 22:03
  Speaker 3: of a box. I'm talking because I don't use any
• 22:05
  Speaker 3: of that. Everything I cook is natural and healthy and fresh.
• 22:10
  Speaker 3: I did 25 meals for $ 25 each meal.
• 22:14
  Speaker 1: Okay.
• 22:15
  Speaker 3: Complete meal. Got to the register. I was $ 4 short under.
• 22:18
  Speaker 3: I made it. So I have that. I also have
• 22:22
  Speaker 3: like e-cookbooks for $ 25 meals, feeding your family. I have
• 22:26
  Speaker 3: a meatball guide. I have so many things that you,
• 22:29
  Speaker 3: if you go on, I have 500 videos. So much.
• 22:32
  Speaker 3: I've put so many. I mean, these are things that I've.
• 22:34
  Speaker 2: But that's great that you're able to let people know
• 22:38
  Speaker 2: that they can cook for less.
• 22:40
  Speaker 1: Yes, sure.
• 22:41
  Speaker 2: Instead of going to McDonald's, I know that if whatever.
• 22:43
  Speaker 2: So some families may not be able to afford, you know, certain,
• 22:48
  Speaker 2: I mean, pricey fresh vegetables.
• 22:49
  Speaker 3: McDonald's now is ridiculous. I don't even go there, but
• 22:52
  Speaker 3: I hear people complaining about it.
• 22:54
  Speaker 1: But I have to tell you. I wasn't allowed to
• 22:56
  Speaker 1: have McDonald's when I was growing up. That was like
• 22:58
  Speaker 1: once a year we'd get that as like a gift. Oh, mom,
• 23:02
  Speaker 1: can we go? Like that was it. Even pizza on
• 23:05
  Speaker 1: a Friday night. Like that would be the only time.
• 23:07
  Speaker 3: We did pizza and mussels every Friday night. But, you know,
• 23:10
  Speaker 3: I have to tell you, the way my parents brought
• 23:12
  Speaker 3: us up was a healthy way. My father was in
• 23:16
  Speaker 3: the kitchen. My mother used to say to him, Dominic.
• 23:19
  Speaker 3: Your place, you're in the kitchen too much. Your place
• 23:21
  Speaker 3: is in the bedroom, not the kitchen. And I'm a
• 23:24
  Speaker 3: little girl and I'm like, how's daddy going to cook
• 23:28
  Speaker 3: in the bedroom?
• 23:29
  Speaker 1: Please don't say that. My parents only had sex five times.
• 23:33
  Speaker 1: They had for five of us. That's it. I don't
• 23:35
  Speaker 1: ever want to hear that. I'm like, that's it.
• 23:37
  Speaker 3: And I'm a little girl. But you know what? My
• 23:40
  Speaker 3: dad taught me to, you know, very good habits. When
• 23:43
  Speaker 3: I'm cooking, I clean as I cook and I clean
• 23:46
  Speaker 3: right after as I'm going.
• 23:48
  Speaker 1: Oh, we all do that. Isn't that crazy?
• 23:49
  Speaker 3: My mother was like a cyclone. She just used to
• 23:51
  Speaker 3: love to just cook in droves.
• 23:53
  Speaker 1: And then clean?
• 23:54
  Speaker 3: Kids, we'll clean up later.
• 23:55
  Speaker 1: Don't worry.
• 23:56
  Speaker 3: She was the easiest going.
• 23:57
  Speaker 2: No, me, when I cook, are you the same way?
• 23:59
  Speaker 2: I have to clean up as I'm doing it.
• 24:01
  Speaker 3: Me too.
• 24:01
  Speaker 1: I'm like, can I have a messy kitchen? I can't
• 24:03
  Speaker 1: even see a speck. It drives me crazy. I know.
• 24:05
  Speaker 1: People say to me, how do you do it? I'm like,
• 24:07
  Speaker 1: don't worry.
• 24:07
  Speaker 3: I got a system. You know, systems work.
• 24:10
  Speaker 1: I'm pulling the plates away and I'm cleaning the table.
• 24:13
  Speaker 3: I plan my work and I work my plan and
• 24:16
  Speaker 3: that's it. But, you know, organization. So I've always taken
• 24:19
  Speaker 3: care of my family.
• 24:20
  Speaker 1: And it's easy to cook at a cleaner kitchen. It is.
• 24:22
  Speaker 3: Right? I don't find cooking to be a job. That's
• 24:25
  Speaker 3: why I want to, my cookbook is so easy because
• 24:29
  Speaker 3: I want to show people out there and young people
• 24:32
  Speaker 3: as well as even the older people that are cooking
• 24:35
  Speaker 3: how easy it is to cook. I want to give
• 24:38
  Speaker 3: them confidence in cooking. I want them to know to
• 24:41
  Speaker 3: cook healthy, it's okay. I'm now starting to cook with children. Also,
• 24:46
  Speaker 3: I'm teaching children how to cook. I keep them away
• 24:49
  Speaker 3: from any flames and fires. But I teach them. I
• 24:52
  Speaker 3: want to teach them how to cook.
• 24:54
  Speaker 1: I was cooking at four years old. These kids, if
• 24:56
  Speaker 1: they could get on the computer, they could cook. Exactly.
• 25:00
  Speaker 1: Come on.
• 25:00
  Speaker 3: And they need to cook healthy. Yes. You know, everyone
• 25:03
  Speaker 3: always says to me, do you ever call Uber?
• 25:05
  Speaker 1: I go, Uber? Uber Eats?
• 25:06
  Speaker 3: I am Uber Eats. You know, but I just want
• 25:10
  Speaker 3: to make cooking a way of life that is healthy.
• 25:13
  Speaker 1: And fun. And fun.
• 25:15
  Speaker 3: I cringe when I hear, and I don't condemn anyone
• 25:17
  Speaker 3: that doesn't cook. It's okay if you don't cook. My
• 25:20
  Speaker 3: mother had a saying, five fingers, they're all different. So
• 25:24
  Speaker 3: everyone has a good attribute, right? Every finger does something different.
• 25:29
  Speaker 3: Every person is meant to do something different in life.
• 25:32
  Speaker 3: Doesn't matter if you're not a cook, that you're not
• 25:34
  Speaker 3: a good person. But you know what? You can do
• 25:38
  Speaker 3: something else. Maybe you can sew. Maybe you're an artist, whatever.
• 25:41
  Speaker 3: But healthy cooking is imperative today.
• 25:44
  Speaker 1: It's very important.
• 25:44
  Speaker 3: With all the preservatives that they have in the food.
• 25:47
  Speaker 1: Seriously. It's true.
• 25:49
  Speaker 3: It's true.
• 25:49
  Speaker 1: Where is all of.
• 25:50
  Speaker 3: These cancer coming from? And we don't know.
• 25:53
  Speaker 1: We don't know.
• 25:54
  Speaker 3: There's so much autism that has, you know, surfaced and
• 25:57
  Speaker 3: things like that.
• 25:58
  Speaker 1: Is it the foods?
• 25:59
  Speaker 3: We don't know.
• 26:00
  Speaker 1: Is it the environment? I think it's everything. I think
• 26:02
  Speaker 1: it's food.
• 26:04
  Speaker 3: As healthy as we know we can keep ourselves.
• 26:07
  Speaker 1: Can you give me a meal for $ 25? Okay. Give
• 26:11
  Speaker 1: me an example. You go buy chicken cutlets, right?
• 26:15
  Speaker 3: Even if the pack costed you $ 12, right? And you've
• 26:18
  Speaker 3: got six or eight chicken cutlets, right? Then you buy
• 26:22
  Speaker 3: the mozzarella, the ball of mozzarella. You buy a nice
• 26:25
  Speaker 3: head of lettuce, okay? And a box of angel hair.
• 26:29
  Speaker 1: Yeah.
• 26:29
  Speaker 3: A good box of angel hair. So now you've got salad.
• 26:33
  Speaker 3: You've got mozzarella and the sauce. Now, I don't use
• 26:37
  Speaker 3: jar sauce, but if you wanted to buy jar sauce,
• 26:39
  Speaker 3: you can. But you can buy a can of crushed tomatoes,
• 26:43
  Speaker 3: and I use San Marzano. Crushed tomatoes, which is $ 3
• 26:46
  Speaker 3: and something a can, whatever, even if you want to
• 26:49
  Speaker 3: just use crushed tomatoes. And you make it. You need onion,
• 26:52
  Speaker 3: a little onion, and a garlic. A little salt and pepper.
• 26:56
  Speaker 3: Salt and pepper. It's under $ 25. A little bit of breadcrumbs.
• 27:00
  Speaker 3: You've got the ball of mozzarella. You put it on nice.
• 27:02
  Speaker 3: You've got a salad. And if you want to add
• 27:04
  Speaker 3: string beans or a vegetable, you can. But with the salad,
• 27:08
  Speaker 3: you can either do a salad or a vegetable. I
• 27:10
  Speaker 3: like to cover all the food categories when I do
• 27:13
  Speaker 3: the $ 25 meals.
• 27:15
  Speaker 1: And you could feed four people with that. Or five.
• 27:18
  Speaker 3: It depends. Sometimes if you get the chicken on sale,
• 27:21
  Speaker 3: you know, and I get the good chicken. I don't
• 27:23
  Speaker 3: buy any junk chicken. It's got to be the good name.
• 27:26
  Speaker 3: You know, no antibiotics in it. But I get the good.
• 27:30
  Speaker 1: What's your favorite chicken called? Bell and Evans? Yeah, the
• 27:32
  Speaker 1: Bell and Evans I get at Whole Foods.
• 27:34
  Speaker 3: Me too.
• 27:34
  Speaker 1: I like Bell and Evans.
• 27:34
  Speaker 3: Even though they're tinier, but you know it's really healthy.
• 27:38
  Speaker 1: Yeah. You know, I like to do that. Bell and Evans,
• 27:40
  Speaker 1: got to give her a shot.
• 27:41
  Speaker 3: Yeah, I like Bell and Evans.
• 27:43
  Speaker 1: I do. I do.
• 27:45
  Speaker 3: I love to make, in the winter now, oh my God,
• 27:48
  Speaker 3: chicken soup. So you get a nice package of thighs
• 27:51
  Speaker 3: and a nice package of legs. Or you can get
• 27:53
  Speaker 3: a whole chicken. A whole chicken is, I mean, it
• 27:56
  Speaker 3: used to be $ 6, $ 7. Now it's like $ 12 if
• 27:59
  Speaker 3: you get a good one. You put a chicken in.
• 28:01
  Speaker 3: You put some nice carrots, celery, onion, and I use the.
• 28:06
  Speaker 1: Chicken broth, right?
• 28:08
  Speaker 3: And then I always put a little can of Del
• 28:10
  Speaker 3: Monte or Hunt's tomato sauce. My mother always put that in.
• 28:14
  Speaker 3: And with some achini pepe, box of orzos, whatever, you've
• 28:18
  Speaker 3: got a healthy meal. You've got your chicken. You've got
• 28:20
  Speaker 3: your vegetables. You can add, sometimes I take one zucchini
• 28:24
  Speaker 3: and I slice it and put it in. There's so
• 28:26
  Speaker 3: much that you can do. That's a healthy meal. It's
• 28:29
  Speaker 3: a hearty meal. You know, homemade chicken soup. And you
• 28:32
  Speaker 3: can put in some escarole.
• 28:35
  Speaker 1: Lentil soup. Lentikia, I made that last week. I love
• 28:38
  Speaker 1: lentil soup. A split pea soup, easy to make.
• 28:42
  Speaker 2: You can get the bone for free from the butcher.
• 28:45
  Speaker 2: They'll give you the bone just to put, you know,
• 28:47
  Speaker 2: the pork bone.
• 28:48
  Speaker 1: To put in.
• 28:48
  Speaker 3: Lentikia, lentils are the healthiest thing you can eat. And
• 28:52
  Speaker 3: I do it my mother-in-law's style. She would put little
• 28:54
  Speaker 3: pieces of sausage. So in my skillet, I saute the
• 28:58
  Speaker 3: sausages first. I cut up the little thin ones I buy,
• 29:01
  Speaker 3: the Laguna, whatever they're called, right? And so what is
• 29:04
  Speaker 3: that package? $ 6. And the lenticchia, the lentils are a
• 29:08
  Speaker 3: couple dollars.
• 29:09
  Speaker 2: You could put a couple little potatoes in there, too,
• 29:12
  Speaker 2: to make it a little more hearty.
• 29:13
  Speaker 3: My mother-in-law used to put the little pieces of spaghetti.
• 29:16
  Speaker 1: Carrots.
• 29:16
  Speaker 3: She would break up the spaghetti small, or you can
• 29:19
  Speaker 3: put a little... Whatever you want. I don't put the
• 29:21
  Speaker 3: pasta in because I like it the healthy style. Me too.
• 29:23
  Speaker 1: I like it without the pasta.
• 29:24
  Speaker 3: Yeah, I like it without. So you use your carrots,
• 29:26
  Speaker 3: your celery, your onion, and then you have another meal.
• 29:30
  Speaker 3: You know, my father was raised in the time.
• 29:32
  Speaker 1: And lentils are protein. Oh, it's the healthiest. So healthy.
• 29:35
  Speaker 3: I mean, I'll be 74 years old.
• 29:38
  Speaker 1: Yeah.
• 29:38
  Speaker 3: I feel so.
• 29:39
  Speaker 1: You look amazing. Thank you. You look beautiful.
• 29:41
  Speaker 3: And I feel so healthy at my age because we
• 29:43
  Speaker 3: eat healthy. You know, we just eat healthy. You are
• 29:47
  Speaker 3: what you eat.
• 29:48
  Speaker 1: It's true.
• 29:48
  Speaker 3: So that's so important. But my dad, you know, he
• 29:51
  Speaker 3: would tell me about the days of depression when he
• 29:53
  Speaker 3: stood online and they had, you know, bread and. They
• 29:57
  Speaker 3: would dip the hard bread in the coffee. That was breakfast.
• 29:59
  Speaker 1: That was breakfast.
• 30:00
  Speaker 3: And they ate the depression meals.
• 30:01
  Speaker 1: Cornflakes and coffee, too. Cornflakes and coffee. Pasta Vazul. Yeah.
• 30:06
  Speaker 3: You go into a restaurant now. You're going to pay
• 30:08
  Speaker 3: $ 12 for a dish of Pasta Vazul. That costs $ 1.
• 30:11
  Speaker 1: 50. To make. Right? To make.
• 30:13
  Speaker 3: But it's so delicious when you make it, you know,
• 30:15
  Speaker 3: with the cannellini beans. I mean, Pasta Vazul, Pasta Pizzelli,
• 30:20
  Speaker 3: scatola and beans.
• 30:21
  Speaker 1: Whatever, you know. Very hearty.
• 30:23
  Speaker 3: These are all my mother would make escarole and beans
• 30:25
  Speaker 3: all the time. either as a soup or a side dish.
• 30:29
  Speaker 3: We always had a vegetable. We always had a meat.
• 30:31
  Speaker 3: We always had all the categories. And then at the
• 30:33
  Speaker 3: end of dinner, I made espresso coffee for my father
• 30:38
  Speaker 3: every single night with the little anisette and the little
• 30:41
  Speaker 3: piece of lemon.
• 30:43
  Speaker 1: My father-in-law would.
• 30:44
  Speaker 3: Have the wine with the peaches. These are all great memories.
• 30:49
  Speaker 3: These are all great memories that I tell my children about,
• 30:52
  Speaker 3: and they carry on to their children. So You know,
• 30:55
  Speaker 3: it's all tradition.
• 30:56
  Speaker 1: It's culture.
• 30:57
  Speaker 3: It's family values that you share through the love of food.
• 31:03
  Speaker 1: I love your story. I could listen to you talk
• 31:05
  Speaker 1: for hours.
• 31:06
  Speaker 3: Thank you.
• 31:07
  Speaker 2: Just let everybody know where they could find you and
• 31:09
  Speaker 2: where they could find your cookbook.
• 31:10
  Speaker 3: Yes, antonetsitaliankitchen.com. You can go on. You can see all
• 31:15
  Speaker 3: my recipes and then my Italian cookbook right here. Now
• 31:19
  Speaker 3: make sure it's this one with the red cover. Because somebody,
• 31:23
  Speaker 3: two people copied my cookbook, not the recipes. They copied
• 31:28
  Speaker 3: my name of my book and put it was inspired
• 31:31
  Speaker 3: by me. I don't even know who they are, but
• 31:33
  Speaker 3: that's okay. I guess it's a compliment.
• 31:37
  Speaker 1: Imitation is the biggest whole of flowery. Exactly. Unless they're jealous.
• 31:42
  Speaker 3: The book is available on Amazon.
• 31:44
  Speaker 1: Amazon, everybody.
• 31:44
  Speaker 3: And you'll get it in a few days. And I'd
• 31:47
  Speaker 3: like to give you that copy, Jennifer.
• 31:48
  Speaker 1: I'm so excited.
• 31:49
  Speaker 3: I'd like to sign it for you. Can you sign
• 31:52
  Speaker 3: it for me.
• 31:53
  Speaker 1: Too, please? Yes, of course. With the lasagna that she
• 31:55
  Speaker 1: gave me.
• 31:55
  Speaker 3: I brought you that nice tray of lasagna. Wait till
• 31:58
  Speaker 3: you see it. Wait till you taste it. And that
• 32:01
  Speaker 3: was made with the fresh mozzarella.
• 32:02
  Speaker 1: And made with love.
• 32:04
  Speaker 3: And made with love.
• 32:04
  Speaker 1: I love it. And I use fresh mozzarella. Oh, Antoinette,
• 32:07
  Speaker 1: I love you. And I hope you come back again.
• 32:09
  Speaker 3: I'd love to have you back on the show again.
• 32:11
  Speaker 3: It was just a wonderful experience to be here. But
• 32:15
  Speaker 3: yet it's more of a wonderful experience to be able
• 32:17
  Speaker 3: to share with your viewers and your audience my passion
• 32:21
  Speaker 3: and my love for food. And hopefully I can pass
• 32:25
  Speaker 3: these traditions on to your viewers.
• 32:27
  Speaker 1: And I mean, again, please, her book. It's on Amazon. Yes,
• 32:32
  Speaker 1: it is. She's got some great recipes in there. Yeah,
• 32:35
  Speaker 1: they're simple. Thank you so much for coming on today.
• 32:38
  Speaker 1: I appreciate it.
• 32:38
  Speaker 3: Thank you so much.
• 32:39
  Speaker 2: And everybody, please hit that subscribe button for Apple, Spotify, YouTube.
• 32:44
  Speaker 2: Come and join the Cats and Pudding family. And you
• 32:47
  Speaker 2: can see our episode with Antoinette.
• 32:51
  Speaker 1: Okay? Everybody have a great day.
• 32:52
  Speaker 3: Bye.