Latest / Dishing with Stephanie's Dish / Hayden Haas author of "Simply Delishaas"

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Hayden Haas author of "Simply Delishaas" · Dishing with Stephanie's Dish

• 0:16
  SPEAKER_01: Hello,
• 0:17
  SPEAKER_01: everybody,
• 0:17
  SPEAKER_01: and welcome to Dishing with Stephanie's Dish,
• 0:19
  SPEAKER_01: the podcast where we talk to people in the food space,
• 0:22
  SPEAKER_01: cookbook authors,
• 0:23
  SPEAKER_01: people generally obsessed with food.
• 0:25
  SPEAKER_01: I am holding in my hot little hands favorite recipes from the Midwestern kitchen.
• 0:31
  SPEAKER_01: Book is called Simply Delicious by Hayden Haas.
• 0:35
  SPEAKER_01: Delicious.
• 0:36
  SPEAKER_01: I love the title.
• 0:37
  SPEAKER_01: It's so funny.
• 0:39
  SPEAKER_00: Thank you so much.
• 0:40
  SPEAKER_00: And thank you for having me on.
• 0:41
  SPEAKER_01: Oh, it's a blast.
• 0:43
  SPEAKER_01: So let us talk about your cookbook.
• 0:46
  SPEAKER_01: And like you, you somehow have not been on my radar.
• 0:50
  SPEAKER_01: And then I like found your Instagram.
• 0:52
  SPEAKER_01: And I was like, Oh, my gosh, this guy's from the Midwest.
• 0:55
  SPEAKER_01: He has almost 500,000 followers.
• 0:57
  SPEAKER_01: He's friends with Molly Yeh.
• 0:58
  SPEAKER_01: I mean,
• 0:58
  SPEAKER_01: how it how tell us about how you got started in the cookbook world,
• 1:03
  SPEAKER_01: because you must have been a food stylist.
• 1:04
  SPEAKER_01: Your book is incredible.
• 1:06
  SPEAKER_00: Thank you so much.
• 1:07
  SPEAKER_00: I appreciate that.
• 1:08
  SPEAKER_00: Yes, I did have a little bit experience with food styling.
• 1:13
  SPEAKER_00: I got my start on Food Network,
• 1:16
  SPEAKER_00: surprisingly,
• 1:17
  SPEAKER_00: as a dishwasher and sort of led me on an unexpected path into the food world where
• 1:26
  SPEAKER_00: I was then met with Molly.
• 1:27
  SPEAKER_00: And then, you know, the pandemic happened, one thing or another.
• 1:37
  SPEAKER_00: everything that's involved with that whole world and Molly was such a joy and kind
• 1:42
  SPEAKER_00: of taught me how to write my own recipes and I'm so thankful for all the time that
• 1:47
  SPEAKER_00: I did spend with her learning behind the scenes the most important part was
• 1:53
  SPEAKER_00: obviously the recipe development but also kind of
• 1:57
  SPEAKER_00: When I was working behind the scenes,
• 1:58
  SPEAKER_00: I kind of learned how to film and direct my own videos as well as edit them at the
• 2:06
  SPEAKER_00: same time too.
• 2:07
  SPEAKER_00: So it was kind of just a full package deal.
• 2:09
  SPEAKER_00: I still to this day don't even really realize that I'm doing so many people's jobs.
• 2:15
  SPEAKER_00: And I'm so thankful that I had that opportunity.
• 2:18
  SPEAKER_01: Yeah, your book is, well, it's beautifully shot.
• 2:22
  SPEAKER_01: And you can tell...
• 2:26
  SPEAKER_01: there's a lot of lifestyle to it.
• 2:28
  SPEAKER_01: And yes,
• 2:29
  SPEAKER_01: we're looking at recipes,
• 2:31
  SPEAKER_01: but many times we're looking at not completed recipes,
• 2:35
  SPEAKER_01: like the ingredients of making it.
• 2:37
  SPEAKER_01: There's a lot of color in the book.
• 2:39
  SPEAKER_01: Whoever did the design, it has a real rainbow flair, which I think is really cute.
• 2:46
  SPEAKER_01: I just loved it.
• 2:47
  SPEAKER_01: I really got the book and it feels really like if I knew you,
• 2:51
  SPEAKER_01: I feel like this is really a reflection of you.
• 2:54
  SPEAKER_00: Thank you so much.
• 2:56
  SPEAKER_00: That was something that was really important to me.
• 2:58
  SPEAKER_00: I kind of think of this as like my debut album.
• 3:02
  SPEAKER_00: And it's so, so special to me because one of my best friends actually took all of the photography for me.
• 3:10
  SPEAKER_00: And there's so much family and friends and everything tied into it.
• 3:14
  SPEAKER_00: And my designer's name was Lindsay Dobbs from Penguin Random House.
• 3:18
  SPEAKER_00: So I really wanted to include a lot of color.
• 3:22
  SPEAKER_00: That was something that was really important to me.
• 3:24
  SPEAKER_00: And kind of all seasons,
• 3:26
  SPEAKER_00: even though,
• 3:29
  SPEAKER_00: you know,
• 3:29
  SPEAKER_00: it is based mostly in the Midwest and we have winter here,
• 3:33
  SPEAKER_00: maybe like six to nine months of the year.
• 3:36
  SPEAKER_00: So trying to cover all of those bases and get pictures was probably the hardest part.
• 3:42
  SPEAKER_01: Yeah, and people, I mean, just the shooting of a book and having the seasonality to it, it is hard.
• 3:50
  SPEAKER_01: Like, I'm working on a book that's a sort of cozy winter cooking book.
• 3:54
  SPEAKER_01: Well, we haven't had snow for over a year, so I'm trying to find snowy pictures.
• 4:01
  SPEAKER_00: Yes, you're also a published author, and I was just checking out your books as well.
• 4:07
  SPEAKER_01: I am a published author,
• 4:08
  SPEAKER_01: but I think I'm in a different vein than you,
• 4:11
  SPEAKER_01: because while I do like developing recipes,
• 4:15
  SPEAKER_01: my point of view is usually typically from like someone's inspired from a grandma
• 4:21
  SPEAKER_01: or a friend or and then I kind of take it and make it my own.
• 4:25
  SPEAKER_01: I am getting a little more confident in just being like,
• 4:30
  SPEAKER_01: oh,
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  SPEAKER_01: I'm just going to make this and kind of knowing how things come together.
• 4:33
  SPEAKER_01: Yeah,
• 4:34
  SPEAKER_00: and that's something that's super important in my cookbook too because that was
• 4:38
  SPEAKER_00: inspired by all the important women in my life like my mom and my grandma's and you
• 4:43
  SPEAKER_00: know of course like Molly there's so many people who have contributed to me and
• 4:48
  SPEAKER_00: this point that I couldn't not also include them and all these people who have
• 4:52
  SPEAKER_00: motivated me and supported me, including all of my followers and stuff.
• 4:56
  SPEAKER_00: Like this wasn't originally my intended career path, but I'm so thankful that it is.
• 5:04
  SPEAKER_01: What was your intended career path?
• 5:06
  SPEAKER_00: I went to school for architecture and drafting.
• 5:09
  SPEAKER_00: I had dreams of becoming an architect.
• 5:12
  SPEAKER_00: And then I decided that that wasn't really where my heart was, but it was a very good paying job.
• 5:18
  SPEAKER_01: And you live in North Dakota, is that correct?
• 5:21
  SPEAKER_00: No, I actually recently just relocated to Minneapolis.
• 5:25
  SPEAKER_01: Oh, so you're probably like a neighbor somewhere.
• 5:27
  SPEAKER_00: Yeah,
• 5:28
  SPEAKER_00: I'm freshly here for a couple of months,
• 5:30
  SPEAKER_00: so I'm still kind of catching my bearings and making my little space home.
• 5:36
  SPEAKER_00: But Minneapolis has been so welcoming and I have literally no complaints.
• 5:43
  SPEAKER_00: It's a really great place to be.
• 5:44
  SPEAKER_01: Yeah.
• 5:45
  SPEAKER_01: So now are you here for a short time or...
• 5:49
  SPEAKER_00: No, I'm here to stay until further notice.
• 5:53
  SPEAKER_01: Okay.
• 5:54
  SPEAKER_01: So I need to, I'm going to connect with you and we'll have a cup of coffee and maybe I can help.
• 6:02
  SPEAKER_01: Cause do you need, do you need, this sounds so weird.
• 6:04
  SPEAKER_00: Do you need friends?
• 6:06
  SPEAKER_00: I do need friends.
• 6:07
  SPEAKER_00: Yeah.
• 6:07
  SPEAKER_00: I've been so actively looking for friends.
• 6:10
  SPEAKER_00: I need more foodie friends.
• 6:13
  SPEAKER_00: You know,
• 6:13
  SPEAKER_00: I'm kind of like,
• 6:14
  SPEAKER_00: I don't want to say I'm a shut-in,
• 6:15
  SPEAKER_00: but since I work from home,
• 6:17
  SPEAKER_00: I just cook all this food and I get to share it with all my friends and neighbors and,
• 6:23
  SPEAKER_00: So it's just a great little opportunity and kind of like a howdy neighbor to Minneapolis.
• 6:29
  SPEAKER_01: Yeah, I love it.
• 6:30
  SPEAKER_01: And same.
• 6:31
  SPEAKER_01: So I'm always cooking tons of food.
• 6:33
  SPEAKER_01: I'm also like because of the radio show, we go out a lot, but I'm always looking for people to eat with.
• 6:41
  SPEAKER_01: I know that seems weird, but like not everyone loves to go out.
• 6:46
  SPEAKER_00: I'm also in that category.
• 6:48
  SPEAKER_00: I also love having people over because, you know, you make a ton of cozy recipes.
• 6:53
  SPEAKER_00: So it's like when you provide that environment of home and just being able to host
• 7:00
  SPEAKER_00: somebody in your home,
• 7:01
  SPEAKER_00: it's just so wonderful.
• 7:02
  SPEAKER_00: And that really fills my cup.
• 7:04
  SPEAKER_01: Yeah.
• 7:04
  SPEAKER_01: All right.
• 7:05
  SPEAKER_01: Well,
• 7:05
  SPEAKER_01: we've got a mission to get you introduced because we're getting into what I think
• 7:10
  SPEAKER_01: could be the long winter months.
• 7:11
  SPEAKER_01: I don't know.
• 7:12
  SPEAKER_01: It's 80 degrees out and it's practically Halloween.
• 7:15
  SPEAKER_01: So it's very weird.
• 7:17
  SPEAKER_00: Wow.
• 7:17
  SPEAKER_00: So strange how that's happening.
• 7:19
  SPEAKER_00: I always knew Minneapolis was slightly warmer than where I'm from in North Dakota by at least 20 degrees.
• 7:26
  SPEAKER_00: So I'm like, oh, if this is really what it's like, I'm all on board.
• 7:29
  SPEAKER_01: No, it's not at all.
• 7:31
  SPEAKER_01: It's usually cold as hell.
• 7:34
  SPEAKER_01: All right.
• 7:34
  SPEAKER_01: So I first found out about you from my friend Paul Folger from Channel 5.
• 7:41
  SPEAKER_01: And he was telling me about when you were on Twin Cities Live with him and
• 7:47
  SPEAKER_01: Elizabeth and that you brought this pickle popcorn.
• 7:51
  SPEAKER_01: Yes.
• 7:52
  SPEAKER_00: Yes.
• 7:53
  SPEAKER_01: Okay.
• 7:53
  SPEAKER_01: And I'm obsessed with popcorn so much so that I really am not supposed to eat it
• 7:59
  SPEAKER_01: because I used to eat so much of it.
• 8:01
  SPEAKER_01: I had like stomach problems.
• 8:05
  SPEAKER_01: But he brings me in this Ziploc bag full of this pickle popcorn and pickles are like,
• 8:11
  SPEAKER_01: I'm obsessed with pickles and I love popcorn.
• 8:14
  SPEAKER_01: How did you think of the pickle popcorn recipe?
• 8:17
  SPEAKER_01: Because it's a great recipe.
• 8:19
  SPEAKER_00: Thank you.
• 8:20
  SPEAKER_00: I am in the same category as you as popcorn was literally my favorite snack when I was growing up.
• 8:27
  SPEAKER_00: I just made a video talking about this slightly like I was such a little weirdo with my popcorn.
• 8:33
  SPEAKER_00: I mean,
• 8:33
  SPEAKER_00: after school,
• 8:34
  SPEAKER_00: we lived pretty close to a movie theater so you could like pop in and grab some
• 8:37
  SPEAKER_00: movie theater popcorn.
• 8:39
  SPEAKER_00: as a great little snack.
• 8:41
  SPEAKER_00: So popcorn's always been one of my favorite things, along with pickles.
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  SPEAKER_00: So combining the two just kind of felt great.
• 8:48
  SPEAKER_00: I love using pickle brine as an ingredient and any opportunity to use fresh dill.
• 8:55
  SPEAKER_00: And we all know and love butter, so it kind of just...
• 8:59
  SPEAKER_01: bell hand in hand this is funny because I really am obsessed with dill too just
• 9:03
  SPEAKER_01: because I grow it and it's like it volunteers in your garden where you don't want
• 9:09
  SPEAKER_01: it and then you're like oh I have dill and you just have so much of it you just end
• 9:12
  SPEAKER_01: up using it all over
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  SPEAKER_00: And I think that's such a great problem to have too.
• 9:17
  SPEAKER_00: I don't know.
• 9:18
  SPEAKER_00: It's either dill either because I'm also a little bit of a gardener myself.
• 9:22
  SPEAKER_00: You can either grow it and then it'll have like a bunch of abundance or you're just
• 9:26
  SPEAKER_00: done for it and you're not going to have dill that year.
• 9:28
  SPEAKER_01: Yeah, I've had those years too.
• 9:30
  SPEAKER_01: And then like the years you have it, you're like, wow.
• 9:32
  SPEAKER_01: What I thought was so fascinating about the popcorn recipe was that you used the
• 9:37
  SPEAKER_01: brine with the butter and
• 9:39
  SPEAKER_01: And it, it didn't completely sog out the popcorn.
• 9:43
  SPEAKER_01: Like it did have kind of a day after taste a little bit, but I love that about popcorn.
• 9:50
  SPEAKER_00: Me too.
• 9:51
  SPEAKER_00: I not to go back to movie theater popcorn, but I always loved it more the second day.
• 9:57
  SPEAKER_00: Yeah.
• 9:58
  SPEAKER_00: So when, when you kind of combine those together and you coat them kind of gradually, it kind
• 10:04
  SPEAKER_00: You know, you don't want it to be like soggy from all of the butter and whatnot.
• 10:07
  SPEAKER_00: So kind of figuring out how that works is,
• 10:10
  SPEAKER_00: you know,
• 10:12
  SPEAKER_00: you kind of figure it out the more often you make popcorn.
• 10:15
  SPEAKER_01: Well, Paul said that you were considering putting it in your next book.
• 10:19
  SPEAKER_00: Yes,
• 10:20
  SPEAKER_00: I haven't announced that I'm doing the next book or anything like that,
• 10:23
  SPEAKER_00: but I am so happy to share it.
• 10:26
  SPEAKER_00: And so that is one of the next recipes that I do plan on sharing,
• 10:31
  SPEAKER_00: but it is already available to share on my blog.
• 10:34
  SPEAKER_00: And I would happily make a video for everyone to follow along with.
• 10:38
  SPEAKER_01: Yeah, I really loved.
• 10:40
  SPEAKER_01: He brought it in.
• 10:41
  SPEAKER_01: I'm not supposed to eat popcorn.
• 10:44
  SPEAKER_01: I ate a handful.
• 10:45
  SPEAKER_01: I loved it.
• 10:46
  SPEAKER_01: And he was like, oh, no, you can just keep the bag.
• 10:48
  SPEAKER_01: I was like, Paul, I can't because I have no self-control.
• 10:52
  SPEAKER_01: And I will end up eating this entire bag either by the time the show's over or on
• 10:56
  SPEAKER_01: the way home in the car.
• 10:58
  SPEAKER_00: Totally relate to that.
• 10:59
  SPEAKER_01: We laughed about that.
• 11:02
  SPEAKER_01: Your book has everything.
• 11:04
  SPEAKER_01: You have desserts.
• 11:06
  SPEAKER_01: You have cozy casseroles and hot dishes.
• 11:10
  SPEAKER_01: You have drinks, which I also really enjoy.
• 11:13
  SPEAKER_01: I have a lot of drinks in my book, too.
• 11:15
  SPEAKER_01: You've got a lot of soups.
• 11:16
  SPEAKER_01: We're in the Midwest, right?
• 11:17
  SPEAKER_01: Soups are great.
• 11:19
  SPEAKER_01: How did you decide?
• 11:20
  SPEAKER_01: You have a lot of recipes in here, too.
• 11:22
  SPEAKER_01: They must have been cutting you off.
• 11:23
  SPEAKER_00: We...
• 11:26
  SPEAKER_00: had kind of a tricky time deciding on it we did originally have more recipes that
• 11:30
  SPEAKER_00: we wanted to do but we kind of decided on you know the photography that was really
• 11:35
  SPEAKER_00: important to include and any like follow-along steps um but there's over 125
• 11:41
  SPEAKER_00: recipes i tried to make it um kind of accessible um for everybody to be able to
• 11:47
  SPEAKER_00: shop because i came from a really small town
• 11:50
  SPEAKER_00: where some of the largest stores you had were probably like a Walmart or something
• 11:55
  SPEAKER_00: along those lines,
• 11:56
  SPEAKER_00: Target,
• 11:56
  SPEAKER_00: Walmart.
• 11:58
  SPEAKER_00: So you should be able to shop most of these ingredients from places like those
• 12:02
  SPEAKER_00: wherever you are in the world.
• 12:03
  SPEAKER_00: So I took a lot of thought into that.
• 12:06
  SPEAKER_00: So based on things that you have in your pantry and or fridge that are just like
• 12:11
  SPEAKER_00: staples to always keep on hand,
• 12:13
  SPEAKER_00: it was really important to me to...
• 12:17
  SPEAKER_00: uh share with the reader that you can make all these delicious things with things
• 12:21
  SPEAKER_00: that you probably already have um a lot of my personal favorites i'm a big
• 12:26
  SPEAKER_00: breakfast and brunch kind of guy um i also love like the meat and potatoes of
• 12:31
  SPEAKER_00: things i think that's kind of very midwest if you know my dad he's like always more
• 12:36
  SPEAKER_00: protein always more protein just can't get enough of that meat um and soups are
• 12:42
  SPEAKER_00: kind of like my um
• 12:46
  SPEAKER_00: favorite thing in the entire, I think it should have its own food group because it's just the best.
• 12:50
  SPEAKER_00: And I love just always.
• 12:52
  SPEAKER_01: You and I are going to be fast friends, dude.
• 12:54
  SPEAKER_01: I can just tell.
• 12:55
  SPEAKER_00: We need to have you over for a fine bowl of soup.
• 12:58
  SPEAKER_00: And then of course I'm not much of a sweet tooth, but I love making them for other people.
• 13:03
  SPEAKER_00: And then same with the adult beverages, there's mocktail options in there too.
• 13:07
  SPEAKER_00: So I really wanted to cover all of the bases,
• 13:10
  SPEAKER_00: things that I regularly enjoy or that were from my childhood and
• 13:14
  SPEAKER_00: and nostalgic,
• 13:15
  SPEAKER_00: but slightly modernized and from foods of all kinds of cultures that I really
• 13:20
  SPEAKER_00: wanted to share and also put my own little fusion or twist on.
• 13:24
  SPEAKER_01: You seem very excited about your food life.
• 13:26
  SPEAKER_01: Do you ever feel like taxed by it?
• 13:29
  SPEAKER_01: I mean, with so many followers, you got to be spending a lot of time on social media.
• 13:34
  SPEAKER_01: Does it ever feel like you're giving up too much or just like you're burned out?
• 13:39
  SPEAKER_00: I, that's a great question.
• 13:41
  SPEAKER_00: Thank you so much for asking.
• 13:43
  SPEAKER_00: I definitely experienced burnout on those days.
• 13:47
  SPEAKER_00: I would say that I filmed maybe like three or four days of the week.
• 13:50
  SPEAKER_00: And sometimes it can be two recipes.
• 13:53
  SPEAKER_00: Sometimes it can be three.
• 13:55
  SPEAKER_00: So it kind of just depends,
• 13:56
  SPEAKER_00: weighing on my schedule and then other projects that I have going on,
• 14:00
  SPEAKER_00: trying to make that all work.
• 14:01
  SPEAKER_00: It's so much fun and stressful at the same time.
• 14:06
  SPEAKER_00: I love it so much that it doesn't always feel like work,
• 14:09
  SPEAKER_00: but that doesn't mean that I don't get emotionally or physically taxed from it.
• 14:14
  SPEAKER_00: So sometimes where I'm like,
• 14:15
  SPEAKER_00: today is not a filming day,
• 14:17
  SPEAKER_00: or like,
• 14:17
  SPEAKER_00: let's say I get like a zit or something like that,
• 14:20
  SPEAKER_00: you know,
• 14:20
  SPEAKER_00: because we all have everyday problems and stuff like that,
• 14:23
  SPEAKER_00: too.
• 14:23
  SPEAKER_00: I...
• 14:26
  SPEAKER_00: that's also really important where it's like i don't like edit any of my videos
• 14:30
  SPEAKER_00: where it's like lighting them different or even when i'm food styling it's not like
• 14:34
  SPEAKER_00: i'm doing anything crazy so i want people to when they see a video or recipe of
• 14:39
  SPEAKER_00: mine where it's like how you see it is probably how it's gonna show up that's you
• 14:45
  SPEAKER_00: know how i intended it and i tested that recipe 10 times or 100 times so it's like
• 14:51
  SPEAKER_00: i want you to have that result because i know
• 14:53
  SPEAKER_00: the person at home,
• 14:55
  SPEAKER_00: whether they're living on a budget or,
• 14:57
  SPEAKER_00: you know,
• 14:58
  SPEAKER_00: just trying to get more experience in the kitchen,
• 15:00
  SPEAKER_00: that they have that confidence and they can pretty much jump into any recipe in the
• 15:06
  SPEAKER_00: book that,
• 15:07
  SPEAKER_00: you know,
• 15:07
  SPEAKER_00: it's anybody from any walk of life would be able to.
• 15:10
  SPEAKER_00: So that was super important.
• 15:12
  SPEAKER_00: And but sorry to get back to your original question, being taxed by the
• 15:18
  SPEAKER_00: or tax or burnout.
• 15:19
  SPEAKER_00: I definitely experienced burnout,
• 15:21
  SPEAKER_00: but those are the days where I'm like,
• 15:22
  SPEAKER_00: it's more of a work on my computer type of day and let's order some takeout.
• 15:28
  SPEAKER_01: Um,
• 15:28
  SPEAKER_01: yeah,
• 15:29
  SPEAKER_01: I,
• 15:30
  SPEAKER_01: um,
• 15:31
  SPEAKER_01: when I looked at your book too,
• 15:32
  SPEAKER_01: cause I'm in the final,
• 15:35
  SPEAKER_01: like I'm just in the final edits of my book.
• 15:39
  SPEAKER_00: Yeah.
• 15:40
  SPEAKER_01: That's due December 31st for my second one.
• 15:43
  SPEAKER_01: We have a couple of like similar recipes.
• 15:46
  SPEAKER_01: They're different, but they're similar.
• 15:48
  SPEAKER_01: So it'll be fun to see when we, when mine's out, we can kind of compare notes on some of the recipes.
• 15:53
  SPEAKER_01: Yeah.
• 15:54
  SPEAKER_00: I would love that.
• 15:54
  SPEAKER_00: And that's something that I also value so much about the community and followers
• 15:59
  SPEAKER_00: that I've built is a lot of these people do try the recipes,
• 16:01
  SPEAKER_00: whether they post it or share it or whatever.
• 16:05
  SPEAKER_00: People are making it for their families and it's bringing so many people together,
• 16:09
  SPEAKER_00: which is what makes me so happy.
• 16:11
  SPEAKER_00: Or I love when somebody makes like a soup or a dessert recipe for like their
• 16:17
  SPEAKER_00: friends and stuff,
• 16:18
  SPEAKER_00: because that's what I love to do.
• 16:19
  SPEAKER_00: Yeah.
• 16:20
  SPEAKER_00: It just feels full circle and it really makes my day.
• 16:24
  SPEAKER_01: So what is the first dish that you remember like making yourself?
• 16:29
  SPEAKER_01: Can you remember?
• 16:30
  SPEAKER_01: Did you cook as a kid?
• 16:31
  SPEAKER_00: um there's so many things my mom always had us in the kitchen um so we were always
• 16:37
  SPEAKER_00: doing like baking and fun stuff like that a recipe i guess this the one i can
• 16:42
  SPEAKER_00: remember the most is not actually like an eating type recipe but my mom and i used
• 16:47
  SPEAKER_00: to make our own play-doh yes yes and i mean occasionally i'm sure i you know kids
• 16:53
  SPEAKER_00: eat play-doh so
• 16:55
  SPEAKER_00: I would taste it and be like, Ooh, that's salty.
• 16:57
  SPEAKER_00: And so like not quite a recipe that's supposed to be edible, but that's the one that I think about.
• 17:02
  SPEAKER_00: And I want to share all the time, but I don't have any kids to play Play-Doh with.
• 17:05
  SPEAKER_01: That's funny.
• 17:07
  SPEAKER_01: No, I think, yeah, we made that a lot as kids.
• 17:09
  SPEAKER_01: And also I don't even know why we ever made this,
• 17:12
  SPEAKER_01: but we used to make our own like homemade Tootsie rolls.
• 17:15
  SPEAKER_00: Oh my gosh.
• 17:16
  SPEAKER_00: I bet that was so special.
• 17:17
  SPEAKER_01: Yeah,
• 17:18
  SPEAKER_01: and I don't know where we got the recipe or why we would make those,
• 17:21
  SPEAKER_01: but I had sisters,
• 17:22
  SPEAKER_01: and so that's what we would do.
• 17:24
  SPEAKER_00: We have a little sweet little treat like that.
• 17:26
  SPEAKER_01: Yeah.
• 17:27
  SPEAKER_01: Are you a freezer hoarder because you're cooking so much?
• 17:30
  SPEAKER_00: Oh, yeah.
• 17:31
  SPEAKER_00: There's a lot of disorganization that happens,
• 17:35
  SPEAKER_00: but at the same time,
• 17:36
  SPEAKER_00: I'm pretty good about not having food waste.
• 17:39
  SPEAKER_00: I kind of auction things off to my neighbor's.
• 17:44
  SPEAKER_00: And,
• 17:44
  SPEAKER_00: you know,
• 17:44
  SPEAKER_00: people that I meet that are kind of like within the vicinity where I'll say like,
• 17:48
  SPEAKER_00: hey,
• 17:49
  SPEAKER_00: for example,
• 17:49
  SPEAKER_00: I just made my breakfast pizza recipe.
• 17:52
  SPEAKER_00: And so I can kind of just auction it off to my friends who are all super busy and whatnot.
• 17:57
  SPEAKER_00: And,
• 17:58
  SPEAKER_00: oh,
• 17:58
  SPEAKER_00: it's just great because I kind of get to feed my own little community and get their
• 18:02
  SPEAKER_00: feedback at the same time.
• 18:03
  SPEAKER_00: where it's like, yeah, don't add onions to this, or that was too salty, or something like that.
• 18:09
  SPEAKER_00: So it's so helpful to get that.
• 18:11
  SPEAKER_01: I think I'm creeping my neighbors out,
• 18:14
  SPEAKER_01: actually,
• 18:15
  SPEAKER_01: because I'm always like,
• 18:16
  SPEAKER_01: I just this morning,
• 18:17
  SPEAKER_01: I did a TV segment.
• 18:19
  SPEAKER_01: I had all these Rice Krispie bars.
• 18:21
  SPEAKER_01: I didn't want them in the house, because I'll eat them.
• 18:23
  SPEAKER_01: So I just loaded up paper plates and kind of went door to door.
• 18:26
  SPEAKER_01: And
• 18:28
  SPEAKER_01: People are just like,
• 18:30
  SPEAKER_01: my next door neighbor,
• 18:32
  SPEAKER_01: I know,
• 18:32
  SPEAKER_01: she's just like,
• 18:33
  SPEAKER_01: because in this week alone,
• 18:35
  SPEAKER_01: I've brought them a chicken pasta dish.
• 18:40
  SPEAKER_01: I brought them apple muffins.
• 18:42
  SPEAKER_01: And then I brought them Rice Krispie bars.
• 18:44
  SPEAKER_01: And that's like within the last three days.
• 18:46
  SPEAKER_00: Yeah, I don't hear the problem in any of this.
• 18:48
  SPEAKER_00: I think you're probably the favorite neighbor.
• 18:50
  SPEAKER_00: I hope.
• 18:51
  SPEAKER_00: I hope.
• 18:52
  SPEAKER_00: I'm sure of it because I do the same thing.
• 18:55
  SPEAKER_00: I was dropping off tiramisu, cheesecake and some pizza and brownie.
• 19:01
  SPEAKER_00: So we're in the same category.
• 19:02
  SPEAKER_00: And if they don't want those leftovers, I'll take them.
• 19:05
  SPEAKER_01: That's so funny.
• 19:06
  SPEAKER_01: Yeah, I need to.
• 19:07
  SPEAKER_01: I just I feel like,
• 19:08
  SPEAKER_01: oh,
• 19:08
  SPEAKER_01: my gosh,
• 19:09
  SPEAKER_01: these people probably think I'm so crazy because I'm always just walking door to
• 19:13
  SPEAKER_01: door with piles of food.
• 19:15
  SPEAKER_01: And I have a brand new neighbor that's literally right next to me that I haven't met yet.
• 19:21
  SPEAKER_01: And they looked like they moved in over the weekend and then maybe are doing some painting.
• 19:26
  SPEAKER_01: So I left some of the muffins on their door.
• 19:30
  SPEAKER_01: And my friend said,
• 19:32
  SPEAKER_01: she goes,
• 19:34
  SPEAKER_01: do these people realize who you are and what a gift it's going to be living next to you?
• 19:40
  SPEAKER_01: I'm like, I don't know.
• 19:42
  SPEAKER_00: No, I 100% support all of that.
• 19:44
  SPEAKER_00: Spread the love.
• 19:45
  SPEAKER_00: I always say it's like a mess quick.
• 19:48
  SPEAKER_00: Don't come for me like legally, but I always say share the wealth.
• 19:51
  SPEAKER_00: And if your wealth is baked goods,
• 19:53
  SPEAKER_00: share them people are gonna love exactly it's not like you're gonna give them
• 19:56
  SPEAKER_00: anything terrible or anything yeah we only employ our best creations right yes
• 20:02
  SPEAKER_01: exactly so when you were at food network you did you directly work on molly's show
• 20:08
  SPEAKER_00: or did you work on some other shows too um i worked on molly did a couple of things
• 20:13
  SPEAKER_00: with hgtv so that was fun to see what that was like but i did um
• 20:20
  SPEAKER_00: I started off as a dishwasher and then moved up to a food stylist.
• 20:24
  SPEAKER_00: And then at the same time, I was also Molly's assistant.
• 20:29
  SPEAKER_00: And I've also had my own little touch of reality television because I was on Food Network's Chopped.
• 20:35
  SPEAKER_01: Oh, you were?
• 20:36
  SPEAKER_01: Let's hear about that.
• 20:38
  SPEAKER_00: It was really fun.
• 20:40
  SPEAKER_00: I did a blind date episode once.
• 20:43
  SPEAKER_00: Where, yeah, it was so much fun.
• 20:45
  SPEAKER_00: I was matched with somebody that I had never met before.
• 20:48
  SPEAKER_00: And so you kind of go on a blind date and then,
• 20:50
  SPEAKER_00: you know,
• 20:51
  SPEAKER_00: you get the basket with all of the mystery ingredients.
• 20:54
  SPEAKER_00: And I think my ingredients were like,
• 20:57
  SPEAKER_00: like a cranberry kiss cocktail and like a red tail snapper and some heart shaped
• 21:08
  SPEAKER_00: ravioli and
• 21:10
  SPEAKER_00: And my partner and I,
• 21:12
  SPEAKER_00: when we went into it,
• 21:13
  SPEAKER_00: we initially kind of had like a situation where I was like,
• 21:16
  SPEAKER_00: do you want to take the lead or do you want me to be sous chef or whatever?
• 21:19
  SPEAKER_00: And he decided he wanted to be the lead.
• 21:21
  SPEAKER_00: And I was like, I'll support you, whatever you want to do through the way.
• 21:25
  SPEAKER_00: So I was happy to do that.
• 21:26
  SPEAKER_00: I...
• 21:27
  SPEAKER_00: wouldn't have necessarily made the dish that we ended up making.
• 21:32
  SPEAKER_00: Spoiler alert,
• 21:33
  SPEAKER_00: I didn't end up winning,
• 21:34
  SPEAKER_00: but it is still a really great episode,
• 21:35
  SPEAKER_00: and I'm still friends with all the women on that show.
• 21:38
  SPEAKER_01: So what did you end up making?
• 21:40
  SPEAKER_01: Because I was listening to your ingredients and thinking, oh, well, the cranberry's got to be a sauce.
• 21:45
  SPEAKER_00: Sure.
• 21:46
  SPEAKER_00: If you're familiar with kind of like a pate situation, it was kind of like that, but with fish.
• 21:51
  SPEAKER_00: So...
• 21:53
  SPEAKER_00: Not always a big winner.
• 21:54
  SPEAKER_00: If I could have made what I wanted to,
• 21:57
  SPEAKER_00: since you have the cookbook right there,
• 21:59
  SPEAKER_00: I would have made or leaned in towards my cranberry tortellini recipe.
• 22:04
  SPEAKER_00: Yeah.
• 22:05
  SPEAKER_00: And I think that would have...
• 22:07
  SPEAKER_00: like surprising people but it also might have been like kind of boring because it's
• 22:10
  SPEAKER_00: like pasta and alfredo cranberry sauce or whatever you know no alfredo sauce is
• 22:17
  SPEAKER_01: never boring i don't care i feel like i eat noodles 62 times a week yeah i'm always
• 22:23
  SPEAKER_00: a huge abdicate of pasta myself
• 22:26
  SPEAKER_01: Yeah, I'm going to just go to that recipe right now.
• 22:28
  SPEAKER_01: We're going to talk about it.
• 22:30
  SPEAKER_01: Because I love pasta.
• 22:33
  SPEAKER_01: I eat pasta all the time.
• 22:35
  SPEAKER_01: And I made spaghetti for a friend this weekend.
• 22:38
  SPEAKER_01: And she came over and she goes, no offense, but can we just order takeout?
• 22:43
  SPEAKER_01: I really hate noodles.
• 22:45
  SPEAKER_00: What?
• 22:45
  SPEAKER_01: I was like, who are you?
• 22:48
  SPEAKER_00: Interesting.
• 22:49
  SPEAKER_01: Yeah, I thought it was.
• 22:50
  SPEAKER_01: Okay, so cranberry sauce.
• 22:54
  SPEAKER_01: Let's see what we have in there.
• 22:58
  SPEAKER_01: Here we are.
• 23:00
  SPEAKER_01: Oh, I'm on the wrong page.
• 23:04
  SPEAKER_00: Alfredo sauce that we make from scratch.
• 23:07
  SPEAKER_00: And then I do have my grandma's cranberry recipe.
• 23:12
  SPEAKER_00: It is like a, I guess I like my cranberry sauce a touch sweeter.
• 23:17
  SPEAKER_00: But, you know, you can make it as bitter as you want to.
• 23:19
  SPEAKER_00: Yep.
• 23:21
  SPEAKER_01: Okay, this looks really good.
• 23:22
  SPEAKER_01: The sauce is kind of pink.
• 23:25
  SPEAKER_01: It's got a sun-dried tomato, mushrooms, artichoke hearts.
• 23:28
  SPEAKER_01: Looks delicious.
• 23:30
  SPEAKER_00: Yeah, big fan.
• 23:31
  SPEAKER_00: When I was in college,
• 23:32
  SPEAKER_00: there was this little restaurant,
• 23:34
  SPEAKER_00: not Olive Garden,
• 23:36
  SPEAKER_00: but when I was waiting tables in college,
• 23:40
  SPEAKER_00: that was one of the more popular dishes from that restaurant.
• 23:45
  SPEAKER_01: Um, let's talk about all the like plates and the dishes in your book.
• 23:50
  SPEAKER_01: Are these all things you own or did you guys rent things?
• 23:53
  SPEAKER_00: No, I did not rent things.
• 23:55
  SPEAKER_00: All of those were things that I do own because I am kind of a mix match person.
• 24:01
  SPEAKER_00: So none of my plates match, none of my cups match.
• 24:06
  SPEAKER_00: I'm maybe a bit of a maximalist, if you will.
• 24:10
  SPEAKER_00: So I love that collection.
• 24:11
  SPEAKER_00: I also kind of display them in my dining room.
• 24:14
  SPEAKER_00: So then whenever I have somebody over, I'm like, grab any glass.
• 24:17
  SPEAKER_00: So then that person kind of gets to
• 24:19
  SPEAKER_00: pick whatever fun glass or fork or plate, whatever.
• 24:23
  SPEAKER_00: Cute.
• 24:23
  SPEAKER_01: I love that idea.
• 24:25
  SPEAKER_00: So much fun.
• 24:26
  SPEAKER_00: And then, you know, you always get really fun pictures at the same time.
• 24:30
  SPEAKER_01: Yeah, for sure.
• 24:31
  SPEAKER_01: And I am feeling a little bit like,
• 24:34
  SPEAKER_01: and I'm getting to the end of this book,
• 24:36
  SPEAKER_01: so I'm feeling a little hoardy at this point.
• 24:39
  SPEAKER_01: And like, oh, I need to like maybe get rid of some of this stuff or repurpose it to the next house.
• 24:44
  SPEAKER_01: Goodwill is my friend, but sometimes the things go back to the goodwill too, right?
• 24:49
  SPEAKER_00: Hey, you don't have to tell me.
• 24:50
  SPEAKER_00: I'm an avid thrifter myself.
• 24:53
  SPEAKER_00: So I love finding like a plate or two every time you visit or something where
• 24:58
  SPEAKER_00: you're like,
• 24:58
  SPEAKER_00: I have a vision for this particular plate and it's going to have some delicious
• 25:03
  SPEAKER_00: pasta on it.
• 25:04
  SPEAKER_00: And or here's this old pillowcase that I could sew into a napkin or something.
• 25:09
  SPEAKER_00: So it's like repurpose those things, make them beautiful and share them with everyone.
• 25:14
  SPEAKER_01: Okay.
• 25:14
  SPEAKER_01: I love that you would actually repurpose a pillowcase into a napkin.
• 25:18
  SPEAKER_00: And, uh, I've done an old tablecloth into, uh, something or other, like there's, it's all mixed match.
• 25:25
  SPEAKER_00: I'm telling you the whole cabinet just for my linens.
• 25:29
  SPEAKER_01: Can you think of something like where you got a real score at a thrift store?
• 25:33
  SPEAKER_01: Like, do you have a favorite thing you thrifted?
• 25:36
  SPEAKER_00: Um, good question.
• 25:38
  SPEAKER_00: Um, I do, but I don't have, uh,
• 25:43
  SPEAKER_00: I really would love to provide like a image for you.
• 25:46
  SPEAKER_00: But I, since I am such an avid thrifter, I have a whole collection on my living room wall of mirrors.
• 25:55
  SPEAKER_00: Cool.
• 25:56
  SPEAKER_00: So it's kind of like, you know how people have those like picture collages and stuff in their house?
• 26:00
  SPEAKER_00: It's kind of like that, but for mirrors.
• 26:02
  SPEAKER_00: So it's like the whole, and they're all different kinds.
• 26:05
  SPEAKER_00: Like some are new and nice.
• 26:08
  SPEAKER_00: Like I'm sure some are from like a Target or whatever.
• 26:10
  SPEAKER_00: Sure.
• 26:11
  SPEAKER_00: Got a cute one.
• 26:12
  SPEAKER_00: But they're all different kinds and some have little stands on them.
• 26:17
  SPEAKER_00: My favorite one is like this vintage cover girl mirror.
• 26:21
  SPEAKER_00: Oh, it's so it's like tiny and cute.
• 26:23
  SPEAKER_00: I everybody loves it when they come and check it out.
• 26:26
  SPEAKER_00: Oh, that's fun.
• 26:26
  SPEAKER_00: Yeah.
• 26:27
  SPEAKER_00: And I don't know if a mirror is probably the greatest example because I really
• 26:31
  SPEAKER_00: don't even look at myself in the mirror that much.
• 26:34
  SPEAKER_00: But it's just such a fun little thing.
• 26:39
  SPEAKER_00: addition to home and calling it cozy and it's always a conversation starter when
• 26:45
  SPEAKER_00: somebody walks in the door and yeah it sure sounds like it say that they want to
• 26:49
  SPEAKER_01: copy it i'm like it's all yours please enjoy so when you think about um a cookbook
• 26:56
  SPEAKER_01: that you wish you had written can you think of one a cookbook i wish i would have
• 27:03
  SPEAKER_01: written yeah like you just find it so inspiring
• 27:07
  SPEAKER_00: There's so many people that I'm inspired by.
• 27:10
  SPEAKER_00: That's so tough.
• 27:13
  SPEAKER_00: I would say somebody who I am always inspired by is Molly Yeh, of course.
• 27:20
  SPEAKER_00: I learned so much from my time with her.
• 27:23
  SPEAKER_00: There's a couple of other people who are kind of influential.
• 27:26
  SPEAKER_00: So going back a little bit, when...
• 27:29
  SPEAKER_00: I was kind of burnt out in between architecture and whatnot also very Minnesota of
• 27:33
  SPEAKER_00: me I went to go work for target like part time,
• 27:36
  SPEAKER_00: but then they ended up wanting me as a manager,
• 27:39
  SPEAKER_00: which is great I loved my time with them um.
• 27:43
  SPEAKER_00: And that time shift, that's when I started cooking for myself.
• 27:46
  SPEAKER_00: And I really didn't have like social media before that.
• 27:49
  SPEAKER_00: So I started out fresh at like the age of 27 and started posting like food,
• 27:55
  SPEAKER_00: blogs,
• 27:55
  SPEAKER_00: pictures,
• 27:56
  SPEAKER_00: like kind of starting out my own little food photography or food journey.
• 28:01
  SPEAKER_00: And I started my mom had gifted me Chrissy Teigen's cookbook.
• 28:06
  SPEAKER_00: And I was so thankful for that.
• 28:09
  SPEAKER_00: And I cooked my way through it and I started sharing some recipes and she started
• 28:13
  SPEAKER_00: commenting and liking on some of my things.
• 28:15
  SPEAKER_00: And that inspired me to do more, which kind of led me on my way to meet Molly Yeh.
• 28:20
  SPEAKER_00: But there's so many other people like Anthony Bourdain and, you know, most of the people on Food Network.
• 28:26
  SPEAKER_00: So that was like so funny that in my small little town that I was given like an
• 28:32
  SPEAKER_00: opportunity for something I didn't think I would ever have.
• 28:34
  SPEAKER_01: Yeah.
• 28:35
  SPEAKER_01: So Chrissy Teigen's Cravings book, I thought that that was a good cookbook.
• 28:40
  SPEAKER_00: She's got about three or four in her series.
• 28:43
  SPEAKER_00: I haven't done as much investigating into the newer books, but the first couple were so great.
• 28:50
  SPEAKER_00: And like everything, you know, you can pretty much make from home.
• 28:55
  SPEAKER_01: Yeah, I really liked Pepper's book to her mom.
• 28:58
  SPEAKER_00: Oh, yeah.
• 28:58
  SPEAKER_00: I also have that one.
• 28:59
  SPEAKER_00: She's so cute.
• 29:00
  SPEAKER_01: Cute.
• 29:00
  SPEAKER_01: Do you have like a white Pyrenees or what's your dog?
• 29:03
  SPEAKER_00: This is Max.
• 29:04
  SPEAKER_00: You'll see a ton of him in the cookbook also.
• 29:06
  SPEAKER_01: Cute.
• 29:08
  SPEAKER_00: He's an English cream retriever.
• 29:09
  SPEAKER_00: And so Max makes a couple of cameos in there as well.
• 29:14
  SPEAKER_01: Well, Stanley, my dog, I was.
• 29:16
  SPEAKER_01: Yeah, I was going to say you may have heard him.
• 29:20
  SPEAKER_01: He was in a squeaky toy earlier and I was like, shut the door.
• 29:23
  SPEAKER_00: I wasn't sure if you heard Max earlier, but that was him.
• 29:27
  SPEAKER_01: That's funny.
• 29:28
  SPEAKER_01: Well, this has been a real delight.
• 29:31
  SPEAKER_01: Hayden Haas, Simply Delish Haas.
• 29:34
  SPEAKER_01: It is Recipes from the Midwestern Kitchen.
• 29:38
  SPEAKER_01: It's a beautiful book.
• 29:39
  SPEAKER_01: I am excited to connect with you.
• 29:42
  SPEAKER_01: We will eat or do something fun.
• 29:45
  SPEAKER_01: I feel like we're going to be fast friends.
• 29:47
  SPEAKER_00: We're going to warm up at some point.
• 29:48
  SPEAKER_01: I think so, yes.
• 29:50
  SPEAKER_01: But it was great to talk to you.
• 29:52
  SPEAKER_01: Congratulations on the book.
• 29:54
  SPEAKER_01: People can follow you at, I'm sorry, I didn't write your Instagram down.
• 29:58
  SPEAKER_00: It's the same thing.
• 29:59
  SPEAKER_00: I want to tell you congratulations on your book, and I can't wait to get together sometime.
• 30:03
  SPEAKER_00: Thank you.
• 30:04
  SPEAKER_00: You can find me if you usually type in Hayden, H-A-Y-D-E-N, and then Delish Haas, D-E-L-I-S-H-A-A-S.
• 30:15
  SPEAKER_00: Or if you just type in Hayden Haas Cook or something or other, it'll come up.
• 30:20
  SPEAKER_00: I'm on YouTube, Instagram, TikTok, all of this stuff.
• 30:26
  SPEAKER_01: I I'm just, I'm amazed and impressed with all the work that you're putting out and your book is great.
• 30:31
  SPEAKER_01: Thanks for being a guest today.
• 30:33
  SPEAKER_01: I'm sure we'll get together soon.
• 30:35
  SPEAKER_00: Yes.
• 30:35
  SPEAKER_00: Thank you again so much.
• 30:36
  SPEAKER_01: All right.
• 30:37
  SPEAKER_01: Good to see you.
• 30:38
  SPEAKER_01: All right.
• 30:38
  SPEAKER_01: Bye-bye.