Latest / Cookbook Love Podcast / Episode 365: How Print Cookbooks and Food Blogging Fit Together with Camille Beckstrand of Six Sisters' Stuff

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Episode 365: How Print Cookbooks and Food Blogging Fit Together with Camille Beckstrand of Six Sisters' Stuff · Cookbook Love Podcast

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You are listening to the Cookbook Love podcast with
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Maggie Green, episode number 365.
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Welcome to the Cookbook Love podcast.
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A podcast that celebrates cookbook readers, buyers,
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collectors, writers and clubs.
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And now your.
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Cookbook author, culinary Dietician, and Cookbook writing Coach Maggie Green.
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Hi everybody.
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Welcome back to another episode of the Cookbook Love podcast.
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How's everybody doing today?
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As always, hope you're doing well.
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I am here in my cookbook Bunker recording this right before the Labor
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Day weekend, so looking forward to, uh.
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Nice long weekend, unofficial beginning of summer and kickoff of University of
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Kentucky football season, which means that college football starts tomorrow.
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So by the time this show comes out, the outcome of the game, which we
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are going to tomorrow will be known.
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We'll be headed into week two.
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Going to that game.
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Also, they're playing, uh, Toledo tomorrow in Ole Miss next week, and really looking
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forward to enjoying the football games.
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Last week when I recorded the show, I was making Focaccia bread from
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a cookbook that I had been sent to preview for having a guest come on the
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show, and I wanted to tell you about how that Faccia Bread turned out.
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I think the thing about the recipe, which I mentioned in the introduction last time,
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was that it had to beat on the dough hook for 14 minutes, and then it took five
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hours of rising, and then the results was.
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Not that stellar.
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It was good.
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Uh, had a good flavor.
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I thought the salt level was good.
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I thought the way that the dough, um, the hydration content was good, the way that
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the onions were sliced really thin and then pressed down into the dough made it
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really flavorful onion and olive focaccia.
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But I have to say that the recipe from Marcella Hazel's
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Classics of Italian cooking is.
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The best focaccia bread.
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And I think that's an interesting thing to think about when we think about cookbooks.
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Her recipe is my favorite and the one I always turn to and has become
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part of my repertoire for the recipe I use for focaccia bread.
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But there are people who are now.
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Starting to buy cookbooks, diving into cookbooks, exploring cookbooks, and it's
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possible that the recipe that I tried and put up against the one from Marcella's
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book will be their favorite recipe.
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Because Marcella's book isn't something that they have even maybe had access
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to isn't a book they have in their collection is one they've not even aware
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of, is a book that they would never even really consider using a recipe out
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of because they don't know about it.
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So I think that's a fascinating thing about cookbooks is as people are starting
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to explore a new topic or they get a new book, or they're given a book as
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a gift, the recipes that are in that book become part of their repertoire
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and become perhaps family favorites.
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And I tell my students this all the time because it's important when we think about
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new stories, new cookbooks, new recipes.
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Although Faccia bread isn't anything new.
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It's still important to publish recipes from our own perspective, using our
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own style, our own words, through the experience that we have in our kitchen.
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So I just wanted to give you an update about that Focaccia bread.
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I'm gonna stick with the recipe that I've always used.
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That doesn't mean that I won't have the person that wrote this book on the show.
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I don't really know what the outcome of that will be, but I kind of wanted
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to follow up on the Focaccia bread discussion that we had last week.
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Now, today, I'm cooking a breakfast cookie.
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It is a recipe actually in this month's issue of Southern Living Magazine.
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We are tailgating tomorrow for the football game, so the game
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is at noon, so everything that we are taking for the food will be
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something we can eat in the morning.
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So I thought the breakfast cookie sounded good, and I'll give you
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an update about that next week.
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They're an oatmeal based cookie with banana and peanut butter coconut.
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Chocolate chips, chopped pecans, and I think that's it.
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Some spices maybe makes about 18 cookies.
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I look forward to, um, having them tomorrow, uh, alongside with other
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good food for our tailgate party.
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And check that recipe out if you, sure.
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You can find it online at Southern Living, or for some reason you don't subscribe
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to the magazine and you're interested in good, uh, recipes like that and stories
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about the South, including gardening.
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Home decorating, home design, uh, a little bit of, uh, occasionally
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hunting, then that's a good Southern magazine, the one that I actually prefer.
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What talks about, uh, little more art and culture and even gets more into hunting if
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you're into it, is called Gardening Gun.
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And, uh, that magazine's based outta Charleston, South Carolina, all about
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southern food culture and the arts.
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Okay, so one more announcement before we dive into the show.
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Today I am in the middle of a three-part video training series.
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Called the Cookbook Publishing Masterclass.
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So if you are interested in learning more about cookbook publishing, becoming a
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cookbook author, and making the decision to package your recipes, stories, and
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processes in a cookbook, head on over to www.cookbookwritersacademy.com/cpm.
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You can leave your name and email address and get instant
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access to the video training.
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So today on the show, I am joined by Camille Beckstrand of Six Sister stuff.
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What began in 2011 as a way for six biological sisters to stay connected
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after leaving their childhood home has grown into one of the top family friendly
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recipe websites on the internet with a focus on simple, approachable meals.
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Six sister stuff has become a trusted source.
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For millions of families worldwide.
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Their latest cookbook, 30 Minute Meals with Six Sister stuff is what
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we're here to talk about today.
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It brings their signature Family First approach into the kitchen
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with more than 100 quick, delicious and stress-free recipes.
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Today on the show, Camille and I talk all about the evolution of the Six Sister
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stuff blog from Blog to Thriving Business.
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We talk about how writing cookbooks fits alongside of online recipes.
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We talk about how they choose cookbook topics and themes, as well as strategies
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for making meals in under 30 minutes.
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Fan favorite recipes such as lemon brownies to ingredient non butter chicken.
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Mexican street corn tacos, as well as why is dinner served
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in bowls so popular right now.
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This episode is packed with insights about food blogging, cookbook
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writing, and making mealtime easier.
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And a topic near and dear to my heart, which is having a
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lot of biological sisters.
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Camille has five biological sisters.
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There are six of them.
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I have six biological sisters.
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There are seven of us.
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So we also get into a discussion about sisterhood.
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The beauty of sisterhood and what we both love about having lots of sisters.
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So without further delay, let's dive into this interview with Camille Beck Strand.
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Hi Camille.
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Welcome to the Cookbook Love podcast.
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Hi, I'm so excited to be here.
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Yes, very excited to have you two.
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We're gonna talk all about the Six Sisters brand new book that's coming
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out and a just released 30 minute meals.
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But before we get started, I always have everyone tell me a little bit
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about who you are and what you do.
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Absolutely.
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So like you said, my name's Camille Beck Strand.
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I currently live just outside of Salt Lake City, Utah.
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Love the mountains, love the four Seasons.
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It's just I born and raised here and I will stay here for the rest of
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my life because I love it so much.
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Um, married to my husband of 21 years.
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We have four beautiful kids.
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Um, and for my day job, my, my 24 7 job is mom and it is my favorite job that I have
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ever done, and that is where my heart is.
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But my day job is being part of the Six Sisters brand.
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And yes, there really are six of us.
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We are biological sisters, um, and we work together to share easy recipes
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for moms and dads and just it.
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Anyone in, in general, we have had college students reach out to us and say,
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oh, I'm so thankful for your recipes.
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We've had empty nesters reach out and say, oh, your recipes are saving us.
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And so kind of the full range of ages, um, are what our recipes
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serve, but our goal is to help make getting dinner on the table simple.
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Because we know there's so much magic that happens at that dinner table
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when you can sit down and talk with these people that you do life with.
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And it's not always about the food, but the food is what brings people together.
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And so we just wanna help people make easy food that helps bring people together.
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Yes.
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And when someone has a family, like you said, if it's family recipes,
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families who turn moms and dads who turn to your recipes, simple.
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Works for so many people and yeah, it seems like from the beginning you're
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all's focus on simple and easy to use and even some meal plans and budget friendly.
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How did the six sisters get their start?
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You know, it was almost by accident.
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We were in a phase of life where, um, so I'm the oldest of the, of my sisters
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and, um, we're all about two years apart.
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And so we got to do a lot of big life phases together.
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A lot of us were going to college at the same time.
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A lot of us were moving out at the same time.
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Or around the same time, a lot of us were getting married and dating around
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the same time and starting careers.
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And so we were doing all these big life steps together and, um, it was when some
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of us started having babies and young kids and, and juggling what it looked like
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to be a mom and to have a job and to be married and to make dinner every night.
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It felt overwhelming at times, and so we started, our blog actually was a
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way to stay in touch with each other.
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It was a way we shared messages with one another and checked in with each other.
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But then we started sharing, oh, I made mom's cheesy potatoes.
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Here's the recipe.
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Oh, I made this really easy, slow cooker pork chop recipe.
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It was inexpensive.
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Everybody loved it.
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Here's how I did it.
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We started sharing these recipes and what's funny is
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it was just for each other.
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We made it for the six of us and kind of as a way to organize these
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recipes that we were all sharing.
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But then people started to find us the beauty of Google when people
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would Google, yeah, cheesy potatoes and the traffic would start to
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come in and then we, um, our blog.
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Started right around the same time as Pinterest.
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Mm-hmm.
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I don't know if you remember when Pinterest was starting out and it was
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invitation only and we were one of the people who got an invitation, one of
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the sisters got an invitation to join Pinterest right at the beginning, and
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we had no idea what we were doing.
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Both.
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Oh, well, let's.
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Pinned some of our recipes to these boards and some of our recipes that we
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pinned ended up going viral, bringing millions of page views into, onto this
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little blog that we had, this little Google blog spot that we had made.
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And so from there we started learning and um, just.
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Figuring it out as we went, how to turn this little blog into a business.
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And now 14, almost 15 years later, here we are.
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Hmm.
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Amazing.
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And turning a blog into a business doesn't just happen overnight.
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Goodness.
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No.
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And, but I think the neat thing about having Six Sisters involved is I suspect
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you all have different skill sets.
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Absolutely.
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Different things that you're able to do.
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So talk a little bit about the evolution of it from, uh, the Google Spot blog
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where you were just sharing recipes.
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With your sisters too, when you all realized that this was something
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that you could run as a business?
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Yeah, so when the traffic started coming, when we started getting
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page views from all over the country and then all over the world, and.
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What was fun is we could watch the analytics and we could see how many
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people were on our website at that moment and what recipes they were looking at.
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And we just, there has to be a way to monetize this traffic and
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that's when we got into the world of ads and placing ads on our site.
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And I know some people might feel like, oh, but that's, it's a nuisance.
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When you get on a website and there's ads there, we feel.
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Like it, we were offering this service of these free recipes to
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the world that putting ads on there just helped us, you know, make
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a couple pennies, that exchange.
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And we just kept using different social media platforms and marketing, learning
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how to market our, um, our recipes and share them with the world because.
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They say like if you build it, they will come.
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Mm-hmm.
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There's that famous quote, and that's not true with blogs.
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Just because you put something on a website or a blog doesn't mean the
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world's just gonna start coming.
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We had a few lucky breaks where people found us organically, but for
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the most part it came because of the work that we did to put our stuff.
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Out there mm-hmm.
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To bring people into our website.
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And so that became our focus is how can we put more of our
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recipes out into the world?
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We, um, did, did a lot with Pinterest.
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We started growing our Facebook page and sharing recipes on there and
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encouraging our followers to share it with people they know and Instagram.
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When that hit the scene, we were, we jumped right on it and thought,
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okay, we gotta get on this platform.
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We started sharing videos on YouTube, showing people how to
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make their recipes and kind of.
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Let them into our world and see what it was like in our kitchens and just we,
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we were on all of these social media platforms and we're very active on them,
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and that is what brought the people in.
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And that is what helped our company to grow.
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And, um, it just, it, it was hard work and it was slow.
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Mm-hmm.
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But we just kept going.
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Yeah.
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And that's why we are here today.
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Yeah.
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Talking about where we're at.
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Yeah.
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Yeah, I think that often when you're building a business, sometimes it
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is slow and sometimes there'll be little spurts, you know, that take you
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forward faster than you had before.
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But I think persistence is a, is a big thing.
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And also, uh, using your social media to drive.
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Traffic back to your website.
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Right.
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The website was always the main thing in the blog.
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Yes.
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Yep.
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Yes.
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All roads pointed back to the website.
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Yeah.
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'cause we, we knew if we could get 'em there, that that is
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how we would get ad revenue.
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And we also knew that's where we could encourage them to sign
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up for our email newsletter.
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Yes.
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And collect both emails.
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So Yes.
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Yes.
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And the, the emails are wonderful.
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I have a, um, active email list.
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It's one of the favorite parts of my business because Absolutely.
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People are there because they want to be there.
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Yeah.
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They chose it.
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Yes.
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Yeah.
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And anymore I think that it's one of the assets that we, uh, it ranks right
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up there as something that we, um.
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Own, so to speak.
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It's, it's, mm-hmm.
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It's ours.
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It's my list is unique to me.
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And your list is unique to you?
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Yes.
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And the people that are on it are completely different.
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Yes.
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But they're there because they want to be there.
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And if someone should decide they wanna unsubscribe, they can.
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Uh, yeah.
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I, I actually love email and I know that it is something that.
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Has always been a part of the picture, and I'm sure your email list is the same way.
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You've probably watched it grow over the years and yes, people come and go, but
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there's still people on my list that I think have been here for like a long time.
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Isn't that fun to make that connection and grow that community?
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Yes.
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After all these years?
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Yep.
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Yep.
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And, and the community can, uh, build because of, um, email.
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So that's wonderful that you do that as well and that the website is the main
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thing, but then you started to probably do other things other than just recipes.
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What else started working for you when it came to the website?
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Well, we, we have tried everything under the sun.
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We have branched out into so many different things.
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Um, because as you were talking about earlier, with six of us working
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together, we all had different talents and different gifts and different
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things we were passionate about.
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And there were certain sisters that were more into health and
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there were certain sisters who were more into finding a good deal.
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And there were certain sisters who, um.
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Loved the business side of things and we have ventured into all of these areas.
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We, um, had different arms of our business.
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At one point we had Six Sisters Strong, which was Help and Fitness for Moms.
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And we had Six Sisters Style where it was like, let us help you find good
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deals on clothes that moms will love.
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And um, we had startup Spark for a little bit where we helped.
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Coach other moms like us who wanted to start a business or who wanted to
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start a food blog or write a cookbook.
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And so we have ventured in all of these areas.
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And what's so funny is some of those were fantastic and were great sources
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of revenue, but it's always come back to the blog and to our recipes.
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Yeah.
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Been a journey.
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Yeah.
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And that that's really what your.
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Main core audience knew you for, and that's what they absolutely
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continue to come back for, is your simple family recipes.
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Easy to use, meal plans and budget friendly cooking.
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Yeah.
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Now cookbooks are a big part of this, though.
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They are, yes.
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So tell us about a food blog recipe.
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Blog and cookbooks by the same people and mm-hmm.
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How they fit in your business model side by side.
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Yeah, so our first book, let's see, we launched our blog in 2011, and then we
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got our first cookbook deal in 2012, and we published that first book in 2013.
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And that point we probably only had a couple hundred recipes.
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On our blog, like we, we weren't even that well known, but because of the growth
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that we had been experiencing in that first year, um, a cookbook publisher was
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very interested in, in working with us.
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And what's so fascinating, a lot of people have said, okay,
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but now that I can get all your recipes on a blog, why would I buy.
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Your cookbook, why would I even need a cookbook?
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And what's so fun about it is that our, our audience loves cookbooks.
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I think for a lot of them, a cookbook feels like a curated best of collection.
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It kind of takes away the decision fatigue because at this point we have
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almost 4,000 recipes on our website.
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It, you can scroll endlessly looking for what to make for dinner, but.
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What our cookbooks do is they kind of give you a trusted set of recipes in one place.
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I think that our audience also has fallen in love with, um, the storytelling
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and depth that comes with a cookbook because you have beautiful covers
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and photography and we can share.
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Maybe the story behind the recipe and what sister wrote it and yeah, you can
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find that on the website, but there's just something about feeling that
21:21
physical cookbook in your hands that, um.
21:25
That our readers have loved.
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Yeah.
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And they loved the, the extra tips and the family traditions that we include.
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The cookbook almost feels like an experience, not just a list of
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instructions that you would find on our website or even chat GPT.
21:40
Yeah.
21:40
And so a hundred percent I think our cookbooks Yeah.
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They've given just that deeper connection.
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Yeah.
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Um, and so it's been, it's been.
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A huge part of our business.
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Yeah.
21:52
And of course on the Cookbook Love podcast, you're singing
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to the choir, so to speak.
21:57
Everybody here is here because they love cookbooks.
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Either they're writing them or they collect them, or they, some
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people read them and don't cook.
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They love to read cookbooks.
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So it's possible that even through a cookbook, you're reaching
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people that maybe never even visit, visited your food blog.
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Absolutely.
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And what's fascinating too is that.
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Blogs and websites, they kind of come and go, but a cookbook
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just feels so permanent.
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It's fun to look back at all of our cookbooks over the last.
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11, 12 years since we've started writing them.
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And to look at our first cookbook, it's got our logo from our very first website.
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It's got our first sister picture that we took for our website.
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And what's so fun is you get this piece of history that you can't
22:46
find on our website anymore.
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And it's fun because people love that nostalgia and they love that.
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They have a piece of that history, especially our community that's
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been with us from the beginning.
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It's almost like they're collector's items.
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Um, all our cookbooks through the years.
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Yeah.
23:03
Yeah.
23:04
And I was looking at your books on your site.
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You have your first one, then you have a Sweets and Treats.
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You have a Christmas book a year with six sister stuff.
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That's neat to go through a year.
23:15
Yeah.
23:16
Uh, celebrate every season Dinner Made Easy copycat cooking six ingredients.
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Healthy Eats instant cooking.
23:24
And of course the one that's new is 30 minute meals.
23:28
Yes.
23:29
Yep.
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And all, like you said, a curated best of collection, trusted set of recipes
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in one place, storytelling, photos, all the things that go along with cookbooks.
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And I just love that, um, even with the food blog that this still
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fits and, um, offers Absolutely.
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Not only some people who read your blog an opportunity to buy a book, but
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people who don't even visit your blog, an opportunity to buy a book, and it
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might even head people over to your blog.
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You never really know how people, um.
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Can get there and Sure.
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Um, it's probably one of the things that's harder to track,
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I would suspect, if someone buys a book and lands on your blog.
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Not quite a clean trail to get there, but yes, I think it's, it's wonderful.
24:14
Yeah.
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Let's, let's talk a trail nonetheless.
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A trail nonetheless.
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Exactly.
24:18
Yep.
24:19
So what has changed over the years when it comes to your
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blog and the online food space?
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Oh, everything.
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Since we started everything, when we began this food blog, um, we, like I
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mentioned before, we didn't have much money and actually everything that
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we have done, um, for this website is, has been grassroots marketing.
24:46
We didn't have money to invest in ads.
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Or to buy traffic or anything to be done professionally.
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We designed our first logos using, um, little.
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Uh, websites online that would help us design a logo for free.
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And we just, we just figured it out.
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We were taking photos of our food with our flip phone cameras
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because that's all we had.
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So they're blurry and the lighting is terrible and the coloring is off.
25:15
And so if you look at where we began and where we are now, that
25:19
journey in and of itself has been.
25:22
Such a journey, a journey of evolution, but also the whole food space and the
25:28
online space and the social media space.
25:31
And I think something that has set us apart from the food bloggers
25:36
who have stopped, or the websites that are no longer current or
25:40
they're no longer active, is that we always focused on evolving.
25:45
We always did the things that we needed to do to stay current
25:49
and to constantly evolve.
25:51
Like I was saying, when Instagram came out, we jumped on that train.
25:54
We learned what we needed to learn because we knew our audience of moms was
25:59
there and that's where we needed to be.
26:02
And then with YouTube, we knew that was an audience of people
26:06
wondering, well, how do I cook this?
26:08
How do I cook this?
26:09
And we thought we wanna be their go-to source.
26:12
So it's important that we are on YouTube.
26:14
And so with social media and with the changes in AI and the changes in SEO,
26:21
just, we just we're always evolving and we were always looking to the future.
26:25
And, um, having mentors help us figure that out too.
26:29
Yeah.
26:30
Yeah, a lot of people that, uh, have a business or maybe they have
26:35
some sort of a website or a course or something that they're teaching
26:38
online, some of them don't have the most, uh, positive things to say often
26:43
about social media, and I think it's important for people to remember that.
26:50
To think about social media as a way to meet your customer.
26:52
A new customer?
26:53
Yeah.
26:53
Somebody that, um, maybe you haven't met before.
26:57
Because all of us that have businesses, we've met the people who we're interacting
27:03
with in our communities somehow.
27:05
Um, like I said, it could be through paid traffic, it could be through organic,
27:09
but either way, there's somehow that they were attracted to our communities.
27:14
Sure.
27:14
And, um, what have you all done or how do you.
27:18
Navigate the social media landscape so that it feels like a way that
27:22
you're really still there interacting with the people who want to use your
27:26
recipes and interact with the sisters.
27:30
Well, we have what we call our, our avatar, our our.
27:37
Perfect customer.
27:39
Our mom that just loves every recipe that we make.
27:43
And we do everything for her.
27:45
Yes.
27:46
Her name is Susan.
27:47
Yes.
27:47
And we just keep Susan in the back of our mind.
27:51
In every video that we make, in every recipe that we post, in every
27:55
meal plan we put together in our meetings, and when we discuss things,
27:59
we always say, would Susan Love this?
28:01
Is this helping Susan?
28:03
What is it that Susan?
28:05
Needs today.
28:06
And we keep that in our mind when we go live on Facebook or when
28:09
we, um, share a video on YouTube.
28:13
Of course it's gonna be found and seen by people who aren't
28:17
our perfect fit, who aren't our biggest cheerleaders and support.
28:21
And they, they'll share comments and they'll say things like, oh,
28:24
this is the worst recipe ever.
28:26
Why would you share this?
28:27
You guys are stakes or whatever.
28:31
Like, I mean, they say not.
28:32
Kind things and those can get to you.
28:34
Those comments for sure hurt.
28:37
But we always come back to, oh, that person isn't Susan.
28:39
Exactly.
28:40
We're doing this for Susan.
28:42
Yes.
28:42
And we keep our focus on her.
28:45
Not 'cause she loves even a real person.
28:46
Not she loves all but she loves everything that you do.
28:48
Yes, yes.
28:50
And so we always just steer it back to her.
28:53
Yeah.
28:53
And keep the focus on her.
28:54
And there are, and and, and there are people like her in your audience.
28:58
I'm sure you're, you're always.
29:00
Thinking that Susan loves everything you do, that there are other
29:03
people that feel the same way.
29:06
Absolutely.
29:07
Yes.
29:07
Yeah, it's, it's so important that you said that because to me, that is the
29:12
secret to it is it's keeping your eye on the people that love what you do.
29:19
And if you wanna name it.
29:21
Or name her or him and do that, because that helps so, so much.
29:26
It really personalizes it.
29:28
It does.
29:28
Yeah.
29:29
That's exactly it.
29:30
It makes it feel real.
29:32
Yeah.
29:32
Rather than thinking you're gonna navigate what you post.
29:37
Based on someone in high school who maybe doesn't like the fact that you're
29:41
online, well, that is not going to be the, that is the juice that we need to
29:46
be, um, sharing our content or like, I don't know about you, but in our, in
29:51
our family, it come from a big family.
29:53
Mm-hmm.
29:54
We weren't supposed to like, you know, blow our own horn, you
29:58
know, we weren't supposed to like over talk about ourselves, you
30:02
know, and all that kind of stuff.
30:03
And this promotion.
30:06
Can feel kind of icky, but it's not icky.
30:09
When you don't, when you think about it, is really, truly connecting with
30:12
people who love what you have to offer.
30:15
Yes.
30:16
And who need what you have to offer.
30:18
Yeah, a hundred percent.
30:19
You, yeah.
30:20
You know, it will help make their life easier.
30:22
And when it comes from that place, it's a lot easier to talk about and share.
30:28
Yeah.
30:28
And I think it's very inspiring to talk that way.
30:31
And it just makes, it just uplifts every, it uplifts the whole conversation.
30:35
So.
30:35
Um, yes, so great.
30:37
And, um, like you said, of course, you know, there'll be other things
30:39
sometimes that might get to you, but keeping our focus on Susan is, uh,
30:44
just the best way to go about it.
30:45
So all of your books then have been written for her as well?
30:49
Yeah, absolutely.
30:50
Every.
30:51
Every time we are brainstorming a new cookbook, it comes back
30:54
to, okay, what does Susan need in this season of her life?
30:58
Our instant cooking came about when the instant pots were all the rage
31:02
and we're like, okay, Susan just got an instant pot for Christmas, but
31:05
she doesn't know what to cook in it.
31:07
It's so that's where our instant cooking cookbook came.
31:11
Yep.
31:12
And 11 cookbooks in, we're now talking about 30 minute meals.
31:16
It's amazing to me that it took 11 cookbooks to get here, but when
31:20
you look at all your other topics, those are things Susan needed also.
31:25
It's true.
31:26
It's true.
31:27
And I guess Susan's in the season right now where.
31:30
This is what she needs.
31:31
And so it was time.
31:33
Yeah.
31:33
I think it is time too, because you've talked about, like
31:36
you said, the instant cooker.
31:37
You've talked about health, you've talked about the copycat recipes.
31:41
Yes.
31:42
Dinner made easy, seasonal things, Christmas, sweets, uh, a year long,
31:48
you know, journey through your recipes.
31:50
But what is it that, what makes 30 minute meals so popular other than
31:54
the fact that they're 30 minutes?
31:56
I mean, yeah.
31:58
Because this, this phrase in the way that, uh, is not new.
32:04
Yeah.
32:04
Oh, definitely not.
32:06
Yeah.
32:06
And I think it came about just because as busy parents ourselves, we know most
32:13
people don't have hours to spend in the kitchen, and so we wanted to make.
32:20
Meals that taste a good, and that seemed doable in just a short amount of time.
32:26
If you hear that you can have a meal made from start to finish in 30
32:31
minutes, it's like, okay, I can do that.
32:34
It's a doable, a doable.
32:37
Timeframe that can fit into real life.
32:40
Yeah.
32:40
And were you all pretty strict about the 30 minute time?
32:43
Yeah.
32:44
Well, and what's funny is we discussed this and realized that that was kind
32:48
of our own personal limit that we would put on, okay, I have, you know, X amount
32:54
of time to spend on dinner tonight.
32:56
And it was funny, all of us were like, mm, 30 minutes max.
32:58
Yeah.
32:59
So we thought this is, this is perfect because this is real life.
33:02
Yeah.
33:02
And the thing is though, with 30 minutes, that eliminates a whole bunch of things.
33:07
It does, yeah.
33:09
And it, and it makes you start looking at.
33:14
The simplicity of a good recipe.
33:17
Mm-hmm.
33:17
Like, okay, what, what can I, can I trim out the fluff and
33:21
just get down to the good parts?
33:23
Yeah.
33:23
And so that our goal is to have it still be delicious, still be yummy, but also
33:28
feel doable and find things that, um, you could purchase at any standard grocery
33:34
store, or that you could have groceries delivered to your door instead of having
33:38
to go to specialty shops or, or butcher.
33:41
And, and get, um, special things that you're only gonna use for one recipe.
33:44
We just, we just keep it simple.
33:46
Yeah.
33:47
And so outside of the appetizer chapter, and then there's also
33:50
a side dish and dessert chapter.
33:52
Mm-hmm.
33:52
The main, the main chapters are categorized by the protein that's in them.
33:56
Yeah.
33:56
We have beef, chicken, meatless.
33:59
Pork, seafood and Turkey.
34:01
But within those chapters, they're not all the same types of things.
34:05
For example, I've, I see soup recipes, I see pasta recipes,
34:09
but they all contain that main protein ingredient in that chapter.
34:15
So what are some strategies that you all uncovered that you realized were
34:21
across the board, some 30 minute strategies that were kind of a common
34:26
theme throughout the whole book?
34:29
Well, I think the first strategy that we had in mind as we were approaching
34:34
this, um, this book was budgets.
34:39
Mm-hmm.
34:39
We knew that moms and dads and well all people in general
34:44
are shopping what's on sale.
34:46
Our shopping maybe less expensive cuts of meat.
34:50
And so instead of planning their meals around, you know what sounds
34:55
good, what's their favorite thing?
34:56
They're planning their meals around what they can afford.
35:00
Mm-hmm.
35:00
And a lot of times it was specific.
35:03
Um, leaner cuts of meat.
35:06
And so we thought, let's build our cookbook around that, because that
35:11
is what we noticed on our website that people were searching for
35:14
were, were protein specific recipes.
35:17
And so we thought, let's combine.
35:20
Short amounts of time, 30 minutes with these cuts of meat that are
35:24
inexpensive, but they also cook faster and that are affordable and can be
35:29
found at, you know, any standard grocery store instead of a specialty butcher.
35:35
And so that was kind of our first strategy when it came to, um.
35:41
To riding this cookbook mm-hmm.
35:42
Was helping people in this season, in this economic climate Yes.
35:47
That we are experiencing today.
35:49
Yes.
35:49
And so that, that was kind of the first frame of mind.
35:53
And then the second frame of mind was not only do these cuts have to cook faster,
35:58
but they also can't sacrifice flavor.
36:01
Mm-hmm.
36:01
We wanted it to still be yummy, even though our recipes are simple.
36:05
We still want 'em to be good.
36:07
We don't want people to be like, oh, that was terrible.
36:09
Yeah, I know.
36:10
We want people to show up at the table excited about what they were going to eat.
36:14
So chicken, breast thighs, pork tenderloin, thinner cuts of
36:19
beef, things like that, that felt doable, felt approachable,
36:23
felt portable, and that that.
36:27
Real everyday cooks in the kitchen are using.
36:31
Yeah.
36:31
And I saw the use of two countertop appliances, the air fryer and mm-hmm.
36:36
The multi cooker.
36:37
So talk a little bit about that.
36:40
We, if you have followed us for any amount of time, you know that
36:45
we love simple kitchen appliances.
36:47
We don't think you need all of them.
36:49
You don't need a counter full of all these different appliances
36:52
that do different things.
36:53
But when it comes down to it, um, or multi cooker appliance, some
36:58
people call it a pressure cooker.
36:59
Some people call it, um, an Instant Pot.
37:02
That is probably our go-to appliance that we choose.
37:06
It just can do so much in so little time, and it can be used for so
37:12
many different, not only cuts of meat and recipes, but just different
37:16
food items that you want to cook.
37:18
And then our air fryer, we just love the versatility that comes with that
37:23
and the fun things that you can do with it in a really quick amount
37:26
of time, plus the health aspect.
37:28
And so those are our two kitchen appliances of choice that we
37:33
say you can invest in this.
37:36
It's going to make cooking that much easier and that much more doable for
37:41
you in this busy season of your life.
37:44
Yeah, and I think also, um, any investment in those appliances with
37:49
a book like this, they're certainly appliances that will be used.
37:53
It's not like you'll only use them one time.
37:55
I mean, I saw multiple recipes for both of those, which is good
37:59
because I think that helps too.
38:02
Help people think about, these are the kinds of things that sometimes really
38:05
help us take things that might normally take more than 30 minutes and turn it into
38:10
something that takes 30 minutes or less.
38:13
That's exactly it.
38:15
And adjust.
38:16
You're buying yourself time.
38:18
Yes.
38:18
And that investment is always worth it.
38:21
Yeah.
38:22
So how do you all go about picking the topics then for all of your cookbooks?
38:26
Other than thinking about Susan and what she would uhhuh, what she would love, uh,
38:31
what else helps you all decide that, oh, 30 minute meals was the thing that we need
38:36
to talk about in this particular book.
38:40
So we usually have one big brainstorming session where we just go through and say,
38:47
okay, so our topic is 30 minute meals.
38:49
What would this look like?
38:51
What could this be?
38:52
And this, this brainstorming session usually takes a couple hours, but
38:56
by the end, we know not only the different topics that are gonna be
39:00
in each book, but we also know the recipes that are going into it.
39:04
And then we divide it by six and each of us take a six of the recipes.
39:10
We developed them.
39:12
And we also test them out on our families.
39:14
Yep.
39:15
They pass.
39:16
If our families approve, if they don't, it's back to the drawing board.
39:20
But our families really are our food testers and let us know
39:26
if the food is good or not.
39:27
We each have, um, for.
39:31
One sister has three, a couple of us have four, and there's even
39:34
two sisters who have five kids.
39:36
Yeah.
39:36
So between all of us, we've got plenty of kids who will give us
39:40
honest feedback about what they think, and that's our process.
39:45
That's the beautiful thing about children, is they'll tell
39:48
you exactly what they think.
39:49
And a lot of times it's just honesty without any cruel intent.
39:54
Uh, but it's just the truth.
39:55
Oh, yeah.
39:56
Yeah.
39:56
Yes.
39:57
Oh, it's raw and, and they don't mean it to hurt you, but they're
40:02
just telling you the truth.
40:04
And Susan, I'm sure has children and you want her children to love
40:07
the food as much as your kids do.
40:10
Absolutely.
40:11
We always say our food is.
40:13
Family tried and tested and, and we stand by that because our kids have been
40:18
our Guinea pigs for years, especially when we were getting started and we were
40:22
kind of learning how to cook ourselves.
40:24
None of us have any professional training whatsoever.
40:27
Yeah.
40:27
It's all self-taught and, and through trial and error.
40:31
And there was a time, I have a son who is 16, but when he was three and our bog was
40:37
still new and I was still learning how to cook and how to use my slow cooker.
40:42
He was saying the prayer at our dinner table, we always pray before we eat.
40:45
And he said, dear God, please bless that mom won't make food.
40:49
That makes us shutter.
40:52
And that has stuck with me for all these years of, because he sometimes
40:56
he would try and buy it and shutter and say, this is not good, mom.
41:00
It's so, our food really has been tried and tested through all our families.
41:06
Yeah.
41:06
Now, if you were working on a recipe or you one of your recipes developing it,
41:11
if the family was like, I don't know, would you say, well, this is something
41:15
that really needs to be in the book.
41:16
Let's send this to another sister to see what they think,
41:19
or let them give it a try.
41:21
Uh, has it ever passed off among the sisters?
41:25
We've done that once or twice.
41:27
Yeah.
41:27
And I can think of some instances where that has happened where
41:30
it's like, you know what?
41:30
My kids do not like seafood.
41:32
Yeah.
41:32
But I know that your family would like this.
41:34
So we've done that.
41:35
But honestly, usually we just go back to the drawing board and either tweak the
41:40
recipe to make it taste better, tweak cooking times, tweak ingredients, or
41:45
we just pick a new recipe altogether.
41:47
Yep.
41:48
That's great.
41:49
So what's the breakdown?
41:50
Um, then a lot of people wonder if, if I buy 30 minute meals, what do you have
41:55
a certain percentage of recipes that are in the book, but not on the blog?
42:02
It varies from book to book.
42:04
Um, but in 30 minute meals, I would say most of them are actually on the blog.
42:11
Like probably a solid 60% you can find on our website.
42:16
Yeah, and like we talked about earlier, yeah, the people who, our followers
42:21
who buy our cookbooks, they know that.
42:24
Because the recipes are buried in the thousands of other recipes.
42:28
They like the curation hundred percent.
42:30
They like that they can have it in their hands and they don't have to
42:35
do the searching on our website.
42:36
I agree with that completely.
42:37
I think that's one of the biggest benefits of getting a printed cookbook is the
42:41
curation and the way that they're brought together with a common thread and, um.
42:48
People know, okay, here they all are, all the 30 minute meals under
42:52
one cover, but if there's still 40% of the recipes, that would be new.
42:55
And also for the people that never have even visited your blog,
42:59
absolutely wonderful for them to be able to discover the book and use
43:03
it, and they're all new to them.
43:05
Yeah, yeah, yeah.
43:06
I think a lot of people wonder, uh, from a publisher's perspective,
43:10
like, oh no, if I have a blog, I have to have all new recipes.
43:14
But I don't think that that's necessarily true.
43:17
You know what?
43:17
It really isn't.
43:19
And we have found that a lot of times QuickBook community, they love
43:25
cookbooks in our online community.
43:28
I really like to find recipes online.
43:30
We almost have kind of a separation, and there's some crossover in the middle,
43:36
but for the most part, they kind of.
43:39
Love one or the other.
43:40
Yeah.
43:40
And that's where they find us.
43:42
Yeah, I think that's right.
43:44
Alright.
43:44
Would you be willing to talk about a few of the recipes that are in the book?
43:49
Some that I thought sounded really good and, um, just to give people
43:52
an idea about the, the breadth of things that are in here.
43:57
Be so fun.
43:58
One of, let's do it.
43:59
Yeah.
43:59
One of them is uh, Mexican Street corn, chicken tacos now of chicken tacos,
44:03
and then there's Mexican Street corn.
44:05
But this looks delicious because it combines the two.
44:08
Exactly.
44:09
It's kind of a mashup of them all the flavors.
44:13
It's so good.
44:14
Yeah.
44:14
And prep time.
44:15
15 minutes in cook time.
44:17
Yeah.
44:17
Really only 15 minutes.
44:18
Really quick.
44:19
Yeah, very quick.
44:20
Yes.
44:20
Comes together really fast.
44:22
And that one is actually on our website and we included it in the book because
44:27
of its popularity, because people love how fast it comes together.
44:32
It's something they serve at parties because it looks impressive.
44:35
It looks pretty, it has great flavor and it's so easy.
44:39
People don't realize how simple it really is.
44:42
Yeah.
44:42
Now in the side, this chapter, it includes bread, salad,
44:47
si, and then different sides.
44:48
Mm-hmm.
44:49
One of the breads I wanna talk about is the easy non, A lot of people think,
44:52
well flatbread, um, I don't know if I can make bread or do bread in this timeframe,
44:58
but this recipe uses Greek yogurt and self-rising flour for the dough.
45:06
Yeah, that's it.
45:07
That's it.
45:08
And it's so simple.
45:10
And, um, what's funny is this recipe, we have a version of this recipe on
45:15
our website, um, and it took off during the pandemic when everyone was at home.
45:21
And I don't know if you remember, so many people were baking bread during that
45:25
time, discovering sourdough, but there were still a lot of people who felt like.
45:30
She can't do sourdough.
45:31
I don't have hours upon hours.
45:33
I'm still working.
45:34
I am doing homeschool with my kids.
45:36
I'm trying to entertain my kids.
45:38
And so we were like, try this non bread I, how easy it is.
45:43
It's really simple.
45:45
Just handful of ingredients and it was so fun because so many moms.
45:49
Like I have never been able to successfully make bread, and I
45:52
was able to do this non breaded and it came together so easy.
45:57
You don't even need yeast.
45:58
It's really soft.
45:59
It's chewy.
46:00
So that's been, but that recipe has been a lot of fun.
46:03
If you don't have success with bread, try this non, it's simple.
46:07
Yeah, and the suggestion for the serving with that is with the multi cooker
46:12
butter chicken, which is also in the book, and obviously a 30 minute recipe.
46:17
But who wouldn't love to make butter chicken in 30 minutes or less?
46:22
Yeah, homemade and it tastes like takeout and so it's, it's a win-win in our book.
46:29
Yes.
46:30
Wonderful.
46:31
Okay, so, uh, another dessert that caught my eye, and I honestly can't say I've
46:34
ever seen this before, is lemon brownies.
46:38
And I've heard of lemon bars like lime bars, but lemon brownies with
46:43
a lemon cream cheese frosting.
46:46
Yes, you are missing out.
46:48
Just imagine the texture of a brownie, but lemon and so it's, it's soft,
46:56
it's chewy, and then it's got that fluffy cream cheese frosting on top.
47:01
This is something that my mom, we grew up with these.
47:04
We thought everybody had lemon brownies, and my mom would make these for family
47:08
parties, or if we had like a neighborhood potluck, she would bring these and they
47:13
were always some of the first to go.
47:15
Um, they're just, it's a really fun dessert.
47:18
We, I have one sister who does not love chocolate and I don't know why.
47:22
Yeah.
47:23
But these lemon brownies are her go-to choice.
47:26
Yeah.
47:26
You know, it's kind of fascinating.
47:28
Um.
47:28
Mm-hmm.
47:29
I'm live in Kentucky.
47:30
Have Okay.
47:31
Lived in Kentucky most of my life.
47:32
And like I said, we have the lemon bars or we would have, uh, non-chocolate
47:37
brownie that we called blondies.
47:40
That would be, yes.
47:41
Brown sugar and butter and maybe.
47:43
Maybe pecans, sometimes not.
47:46
Yes.
47:46
But it was more of like a chewy caramelly brownie rather than the lemon.
47:50
Yeah.
47:51
So it's just, and then I thought, well, is this made with a cake mix?
47:54
But the answer is no, it's not.
47:55
It's just no eggs, flour, butter, sugar.
47:59
A lemon, obviously, and then the frosting.
48:01
So that looks really, really, yeah.
48:02
All things you probably have, oh yeah.
48:04
In your pantry you might have to grab a lemon at the grocery store,
48:07
but other than that, you've got all the ingredients you need.
48:10
Yeah, and I think we can easily imagine that vegetables are.
48:15
Easy to cook in under 30 minutes.
48:17
Yes.
48:17
But there is a recipe for, uh, Parmesan roasted sweet potato.
48:22
That looks really good because sometimes we think of potatoes as
48:25
maybe a chunkier harder vegetable.
48:28
It might take longer to cook, but the way that you prepare this, um, allows
48:32
you to come in and under the 30 minute timeframe, and it looks really good also.
48:37
It's so good.
48:38
I think a lot of times, like in my family, um, growing up, sweet potatoes
48:43
were a big dish at Thanksgiving.
48:45
Mm-hmm.
48:45
And they're sweetened with brown sugar and cinnamon and even marshmallows sometimes.
48:50
And, well, that's delicious.
48:51
It's not something you want to have year round.
48:55
Um, it's almost more of a dessert.
48:57
And so making it this way is such a yummy and healthy side dish.
49:02
Fish, but also so quick to come together.
49:05
So yeah.
49:06
And then there's also recipes for soups.
49:09
There's New England clam chowder.
49:10
There's a really nice looking multi cooker.
49:12
Salmon bowl bowls are very popular.
49:14
Mm-hmm.
49:14
I'm sure.
49:15
Tell us a little bit about bowls.
49:16
Yes.
49:16
What have you seen on the webs on your blog related to bowls?
49:20
What people love.
49:22
I think the main thing that people are looking for are
49:25
different ways to make bowls.
49:28
Everybody loves the idea of that you can get a lot of vegetables
49:31
and a protein and they're filling.
49:34
Um, and so people are just looking for different ways to
49:37
prepare them and different ways to make them work for your family.
49:40
And so.
49:41
We do have a lot of different recipes for bowls on our site and all of them
49:45
have different sauces and different proteins and different ways to prepare
49:49
them and you can spend as much or as little time on them as you want.
49:52
But I think what's so great about them and making them for dinner
49:56
is everybody gets to choose what they want to put on their bowl.
50:00
Yeah, my picky eaters keep it really simple with like rice and a protein.
50:05
Well, my other more adventurous eaters.
50:08
Load it up with all the things that I put out, and I just love
50:12
that it works for everybody.
50:14
Yeah.
50:14
And I think in big families, that's what works best.
50:18
Or even little families.
50:19
You just, in order to meet the needs of everybody and the, and the desires
50:24
of everybody, that's a, it's a great way to put dinner on the table.
50:29
I think it's true, and I love the, the way that it can be customized
50:32
based on preferences, what people like, what they don't like, and um,
50:37
it's, it's a really fun way to eat.
50:39
So was there anything that you had thought maybe you could get
50:43
under 30 minutes that just did not make the cut because of the time?
50:48
You know, we, there were a few things, um, especially like we love
50:53
a good pot roast, we love mm-hmm.
50:55
Like that there's so much you can do with shredded, um, like with Roast
51:00
and then shred 'em up and use that cut of meat, especially inexpensively.
51:04
But for this cookbook, it didn't quite fit the bill, but it's okay.
51:10
They, it will be included in upcoming cookbooks.
51:12
It's in old cookbooks.
51:13
Plus you can find so many recipes on our website.
51:16
Yeah.
51:17
It's wonderful.
51:18
Well, it's, it's great.
51:19
I think it, um, a hundred plus quick and easy meals, the whole family will love.
51:25
So what are y'all's plans for promoting the book, other than obviously talking
51:29
about it on your socials, your website?
51:32
Um, are y'all getting out and about any, where people might be
51:34
able to come and connect with you?
51:37
Yeah, we're mostly doing it in Salt Lake City.
51:40
We're doing some book signings and appearances.
51:42
Um, also some TV spots around, um, salt Lake City.
51:47
What's so interesting is that our reach on social media, um,
51:53
we have over 4 million followers.
51:56
On our social media channels, and they're across the world, and so some of our
52:00
favorite places to promote our book is just on our own social media platform.
52:05
Yeah, we can do it from our own house, from our kitchen, and we can reach.
52:09
All those nooks and crannies in the world that, um, people who, who like
52:14
to follow us and choose to follow us.
52:15
And so it's fun to celebrate with them that another cookbook has
52:19
come out, and that's where we will spend the majority of our time.
52:23
Yeah, I think that's true.
52:24
So why don't you tell everybody how they can connect with you all online?
52:28
Awesome.
52:29
So just six sisters stuff all spelled out and it's, you can use
52:35
that name on Instagram, Facebook, TikTok, YouTube, Pinterest, um,
52:42
X, all of the different platforms.
52:44
We are, we are there.
52:46
So yes.
52:47
Well, six Sisters stuff.
52:49
The original name of Y all's blog.
52:51
It was, yeah, because.
52:54
It wasn't recipes, it was just our stuff stuff.
52:59
So we, we kept the name because it, it was fun and, and we wanted
53:05
to remember how we started.
53:07
So yeah, it's all our stuff.
53:09
That is all your stuff.
53:09
I think that's great.
53:10
And that hadn't really, um, hit me until just now when you were saying
53:14
Yes, the name for the socials, that that's really what it is.
53:18
It's not just six sisters.
53:20
Yes.
53:21
Isn't that so funny?
53:22
Even though if you put in Six Sisters, it will pull us up.
53:25
But the official loan name, the six sisters stuff.
53:29
Yes.
53:29
Yes.
53:30
Now we need to have a short conversation about families and sisters.
53:34
I told you before we, we started the recording that I'm one of seven girls.
53:38
I have, our family has eight children, seven girls and one boy.
53:41
So I have six sisters, but I'm the seventh.
53:44
Um, and I'm num and I'm number five.
53:47
But you said you were number.
53:49
I'm number one.
53:50
I'm the oldest.
53:52
I'm one.
53:52
The oldest.
53:52
Yes.
53:52
Yes.
53:53
Isn't that something?
53:54
Yes.
53:55
Yeah.
53:55
So, which, it's so fun.
53:56
Which sister initially, when you think back to the beginning was like really
54:01
the driving force behind getting the site up and getting everybody to post.
54:06
You know, it kind of was a joint effort.
54:09
It was something we discussed altogether and we all agreed to it.
54:13
It was um, just kind of one of those sister conversations and we
54:18
were like, what if we did this?
54:19
Ooh, yeah.
54:20
What if we did and what would it look like?
54:22
And we just kind of all, we all bought into it from day one.
54:27
Yeah.
54:28
That's amazing.
54:29
Amazing.
54:29
And I think it's just, um.
54:31
Built in friendships.
54:34
Yes.
54:34
Built in, uh, support built in, um, if some built in love somebody.
54:42
Exactly.
54:42
Mm-hmm.
54:43
And, and that's love that, um, it's stretched a lot of ways and given
54:48
a lot of ways, but it's always multiplied and better when it's shared.
54:52
And I just think it's, uh, an amazing thing.
54:55
And I've often had this wonder in this question, Camille, is okay, is how many.
55:01
Families out there in the world have, uh, large amounts of sisters like we do.
55:09
You know, it's funny you say that because as we have, you know, been in this space
55:14
for a long time, we have actually gotten some emails, um, actually many emails
55:20
over the years and even met families Oh.
55:22
Of six sisters and probably my favorite one that we ever got, it
55:27
was an email and it had a picture, and it was six old ladies together.
55:31
These were ladies that were all in their seventies and eighties.
55:34
They had post for a picture and they said, we are actually the original six sisters.
55:40
And they were just teasing, but they were, they were six sisters who grew
55:45
up together and um, and they just loved what we were doing because
55:51
they were so close as a family.
55:52
And what's fun too is that my great grandmama was
55:56
actually one of seven sisters.
55:58
Oh wow.
55:59
And so it's kind of in our blood, we know.
56:02
Um.
56:03
Big families and big families of girls is just something
56:06
that has, has been in our DNA.
56:09
Yeah.
56:09
And so it's fun to kind of learn from the past and, and, um.
56:15
Use that going forward?
56:16
Well, there was never any shortage of clothes, although
56:18
they weren't always my clothes.
56:20
You always knew that you could go sneak something outta
56:23
somebody's closet and wear it.
56:24
There was no shortage of hair products and hair cuts and hairstyles.
56:31
We all wore glasses or contacts.
56:33
So my mother, when we sold our family home, she said, I wonder
56:36
how many contact lenses are like in the carpet of this house.
56:40
There's no shortage of.
56:43
Boyfriends coming and going, oh yes, from the house.
56:46
Some, some stuck around longer than others.
56:48
Some, some didn't.
56:49
So none of no shortage of that.
56:51
No shortage, yes.
56:52
Of sisters teaching each other to drive sisters.
56:56
Uh, that.
56:58
One of my sisters fell once and broke her tailbone when we lived at home.
57:01
And so we were like helping take care of her, you know, so it's, and
57:05
my mom was always there, but it was always seemed like we were just like
57:10
doing things with and for each other.
57:13
And, um, I think in my mom's older age, and even my father, he died,
57:18
uh, many years before my mom did.
57:20
But they would just like, they just loved having everybody around.
57:25
Listening to us talk and laugh.
57:27
And my mom always said that, you know, she wanted us to continue
57:30
that even after she wasn't here.
57:32
And when you lose the matriarch, is your mother's still alive?
57:35
She is.
57:35
Yeah.
57:36
And our dad.
57:37
Yeah.
57:37
Yeah, yeah.
57:37
So when, you know, that's the important thing is when they're no longer
57:41
here, you know, just keeping that, um, intact and finding reasons to
57:45
get together and do things together because it's, it's really important.
57:48
You don't want that to, uh.
57:50
To go away.
57:51
'cause it's a very special no relationship with a very special it's number of people.
57:55
Yeah.
57:56
Yeah.
57:57
Yep.
57:57
People you get to do life with and I love that.
57:59
Exactly.
58:00
Well, um, one more thing about sisters.
58:02
I remember seeing a book once, or maybe it was a blog, a set of sisters
58:07
every year took their picture.
58:09
Did you ever see this in the same order.
58:11
So in their birth order.
58:12
But whenever they got together, they always took the picture and
58:14
just the collection of pictures they had over the years of the way that
58:18
they changed and, uh, fascinating.
58:21
I love that.
58:22
I know, I know.
58:22
I wish I had done that.
58:24
I do too.
58:24
Could do it.
58:25
You can.
58:26
Yes, we can.
58:26
You can start, start right now.
58:28
Yes.
58:29
Start today.
58:30
Yes, exactly.
58:31
So, um, it's wonderful that you all do this together.
58:33
I'm sure you all have a variety of talents and skills and, um, just keep going.
58:37
That's what you do.
58:38
Keep doing things for Susan.
58:40
She appreciates it, I'm sure.
58:41
And, um, I really thank you all so much, you, so much for coming on the show.
58:47
Yes, of course.
58:47
Thanks for having me.
58:48
This was a lovely conversation.
58:50
Yes, I appreciate it.
58:51
Yes, have a great day.
58:52
You too.
58:54
Thank you so much for joining us today for this episode of the Cookbook Love Podcast.
58:59
Again, all the links can be found in the show notes@www.cookbooklove.co.
59:04
And if you are interested in writing a cookbook of your
59:07
own, please check out the free.
59:10
Cookbook writing masterclass called How to Get Paid to Write a Cookbook.
59:14
It is designed specifically for food or nutrition experts,
59:18
and you can check that out at www.cookbookwritersacademy.com/free.
59:26
So that's it for today's episode of the Cookbook Love podcast.
59:29
This is your host, Maggie Green, and until next time, have a great day.
59:33
And keep loving your cookbooks.
59:39
Thanks for listening to the Cookbook Love podcast.
59:42
You can find out more information@www.cookbooklove.co.