Episode 7 - Cauliflower Comfort Food with Jeanette Hurt

Award-winning author Jeanette Hurt explores culture through the lens of food, drink, and travel. Whether she’s delving into the history of gin and tonics, developing healthy yet tasty cauliflower recipes, or interviewing a distiller on the lochs of Scotland, Jeanette takes readers on a delicious journey that inspires them to create a good life. Jeanette regularly contributes stories to dozens of magazines and websites.  Additionally, she is the main recipe developer for several publications and content companies, and she also is a skilled ghostwriter, who helps coax stories, garner inspiration and hone the words of would-be authors and experts. 

www.jeanettehurt.com

CAULIFLOWER COMFORT FOOD: DELICIOUS LOW-CARB RECIPES FOR YOUR CRAVEABLE CLASSICS 
Jeanette's latest book, Cauliflower Comfort Food: Delicious Low-Carb Recipes for Your Craveable Classics, takes your classic guilty pleasures - from mac and cheese to brownies - and gives then a more nutritious spin thanks to delicious and nutritious cauliflower. Discover what a versatile vegetable this is by boosting your breakfasts, lunches, dinners, and even desserts with delicious cauliflower-based recipes   www.jeanetehurt.com  

Roy (00:01):

Hello, and welcome to another episode of feeding fatty I'm Roy I'm Terry. So this show was started out basically to bring you our journey, to talk about, uh, you know, our successes and our trials and tribulations. As we go through eating better, trying to exercise and getting more healthy. And as we've said, we want to bring, um, we want to bring guests on to talk to us as well. And we found an awesome young lady to bring on today. Jeanette hurt. She is, uh, an award winning author. She has 14 books that have been published. She had one that came out earlier this year. The one which caught our attention is the cooking comfort food. Uh, excuse me, cauliflower, comfort, food, delicious, low carb recipes for your craveable classics. And then she has another one that will be out, uh, later in the fall of this year. The reason this got our attention is, you know, not only are we looking at ways to substitute cauliflower for rice and other heavy carbs and because of my diabetic condition, but also, you know, we are always trying to find a way to interject more tastes and, uh, make our dishes just because we're trying to eat healthy, everything. Shouldn't be bland. Like the old hospital foods of yesteryear. We need to make everything exciting and palatable and something that you really want to cook again.

Terry (01:33):

That's right. And Jeanette, she writes on not only culinary issues, but also drink books. And she is known as the ambassador to what the world of Wisconsin cheeses and, um, Jeanette, can you tell us a little bit about how you got started with all of this? I mean, your background, you were also a reporter for the city news Bureau in Chicago and yeah, go ahead.

Jeanette (02:04):

Yeah. And I will say my journey started, I was a police reporter in Chicago and you wouldn't think there's absolutely any culinary connection there, but every night or morning at 5:00 AM, I would go to the medical examiner's office. And I got to know the guys at the Emmy's office really well. And my editor said, well, why don't you bring them them? Some donuts they'll become better sources. Well, I, of course one up to him and I used to bring homemade brownies. So I had the best sources there ever anytime of day, I would call them and they would get me information because I would bring home baked goods. And eventually I moved up to Milwaukee and I worked at the Milwaukee journal Sentinel and it was there again, police reporter, government reporter, and I would always bring home baked goods to my sources and every chance I got, I would write and test recipes for the food desk. Oh. And then eventually I became a freelance writer because there were no openings on the food desk. And I found, you know, it's a lot more fun writing about homemade spaghetti sauce than it is covering a library board meeting. Oh yeah.

Terry (03:16):

Oh, I can imagine.

Jeanette (03:19):

So anyway, I I've taken many cooking classes and I, as you know, I've written more than a dozen books and I, you know, I live in Wisconsin, so I was writing about cheese in terms of freelance articles. And I thought, well, maybe there's a book here and I've written three books on cheese and it's, once you start writing one thing, it leads to other things. And I tend to go down rabbit holes into things that I'm interested in and Kali flora comfort food came about because one of the things I do as a freelance writer is I develop healthy recipes for hospitals and healthcare systems and also health publication. And I started developing several healthy cauliflower recipes, and I had the opportunity to write the book and it was really fun, but I will say my husband and son got a little sick of cauliflower last summer.

Jeanette (04:17):

Um, because also it's, even though the book has about 75 recipes, I tested more than 75 batches because when you develop a recipe, they don't always turn out well. So you have to rehash things. And, um, that, so that's how that book came about. And it's a natural fit. I'm a mom of a 10 year old boy and he does like vegetables, which is good, but I'm always someone like who is always been interested in, well, how can you make this a little healthier? For example, if you're making a meatloaf, throwing some rice cauliflower or graded carrots or, or strutted zucchini, you throw it in a Turkey or chicken meatloaf. And if you top it with Italian tomato sauce, it's going to taste like meatloaf. It's not going to taste like vegetables. Do the same thing with meatballs.

Roy (05:14):

Terry has started. Um, she's getting better at that, you know, kinda hiding those vegetables and the different colors of the food in other things where it, cause I don't like vegetables so that they don't stick out so bad with me. And they get me to consume, you know, the healthier foods without having to actually see it on my plate.

 

Terry

He doesn't realize that he's doing it

Jeanette (05:40):

Well. My dad is someone who, for example, hates onions. And I don't know why because onions add lots of flavor, but what I usually do, if I'm cooking something for him that has onions, I have a food processor. I have a high speed blender. You throw that in the onions, in there with a little bit of white wine, it will make a slurry and you can fold it into whatever you're doing. You can do the same thing with cauliflower or carrots or zucchini. And if you chop it up really find or make more of a slurry. The other thing you can always do is throw things in fruit smoothies. You can always throw in some vegetables. Um, it's, it's little things. And one of the things, because I've done health writing and with a special focus on nutrition, Mo like for example, when I write for Chicago health magazine, I'm usually given a topic and I develop a recipe, but then I also have to do some research about some of the ingredients.

Jeanette (06:44):

And one of the things that seems to come up over and over again, whether it's health, weight, loss, or other improvement of health studies, if you eat more vegetables and a variety of types of vegetables, you end up healthier. So I think sometimes it's as simple as throwing in some spinach or some kale leaves into your morning smoothie and then having a salad at lunch. And then if you're having meatloaf or meat balls or throwing in the spinach into the spaghetti sauce, now I will say this much, this was not, this was one of my sales. Um, if one of the things I always have on hand in my freezer is frozen spinach, but sometimes it seems too leafy. So again, I throw it in the blender, I will say one time I threw in blended spinach into the pasta sauce and it turned green, it turned into a green color.

Roy (07:49):

Okay. So at that, while you mentioned that, um, I have heard, you know, we have started using the rice cauliflower for, uh, instead of rice. So it's good. And to put a meat sauce or meat balls or something, you know, Italian like on top of it and we've done some stroganoff type stuff on top, but one thing I've read recently is that I guess you can roll it out or flatten it or somehow make it like the crust of a pizza. Is that, have you tried that?

Jeanette (08:22):

I have, I believe there are three different peats across in my cauliflower comfort food cookbook. And there are two ways you can go about using cauliflower in pizza. What is the rice cauliflower, the bagged rice cauliflower, which you puree in a blender or a food processor. And then you squeeze out the extra water. The other thing you can do, if you want it to start out with less water to begin with is you cut a fresh cauliflower into florets roasted, and then puree it because the roasting cooks out some of the, the moisture and makes it easier to work with. And then you can either add just cheese and maybe a little corn and come up with a nice pizza CROs, or you can add things like buckwheat flour or even regular flour or flax seed there's there are different ways to do it. And basically what you want to do is you want to cook it on something that you can flip it over easily, which is why I recommend using a silicone baking mat or using something like parchment paper or even aluminum foil, and then flipping it over. So then you get both sides cooked and then you put the pizza ingredients and the sauce on top. Okay. So that will make it a little bit crisp CRISPR because you've eliminate, you've either reduced or eliminated the carbs. And, um, there's also a recipe for cauliflower gnocchi in my cookbook. And that is, I like it better than potato gnocchi. It's just, they're so light and so fluffy.

Terry (10:17):

I can't wait to try. I mean, I there's so many, my mouth waters, every time I looked down the list of available recipes in your book, but, um, that gnocchi, it looks so good.

Jeanette (10:31):

It's wonderful. And if you don't have time to cook your own, I will say trader Joe's does sell premade cauliflower, gnocchi. It's not as good as homemade, but if you, if you need something quick and you want more vegetables, that's a good way to go. And that's the other thing. There's no shame in buying frozen or pre chopped vegetables if you don't have time to cock. Okay. And the other thing I would say that's what a food processor is for too. I remember when I first had my son and I was like, well, I can't really chop everything all perfectly the way I learned in my French cooking class, because I have a nine month old that's crawling and he's doing dangerous thing, right.

Terry (11:16):

You don't have time to do anything, let alone.

Jeanette (11:19):

Exactly. So if there are shortcuts, you can do buy it already done or use the food processor. That's fine. It doesn't have to be perfect. And that's the other thing, get rid of the idea of perfection, whether it's in trying to eat healthier or making things look exactly perfect. The idea is to do a little bit better than what you were doing, right. And once you have some success, then that throw you on to continue on your road to health or your road to becoming a better coach,

Terry (11:58):

Anything yeah. Really for everything.

Roy (12:01):

Right. Well, and you know, we've had a lot of fun. I've never been much to get in the kitchen and, but going through this, that is one thing that I have really enjoyed is that we have been preparing the meals together. I do a little chop in or stern or whatever I can, but you know, it gives us a good time when the TV's not going or when we're not hurrying to try to get out of the house that, you know, we can have an actual conversation like people used to do. And, uh, then you know, the other thing we've talked a little bit about is then we are able to set down with our meal and critique it. And of course there's always things that we would like to do different, but we kind of talk it through like, what would we do next time?

Roy (12:46):

And, um, you know, like even this morning I was throwing together a, I did a refrigerator clean out and just kind of threw everything in a skillet and, and fluffed it all up. And, you know, I was like putting some other ingredients and I'm thinking, Oh, I don't know how big this is going to end up. So like, I didn't know how much of stuff to put in, but you know what, in the end it worked out, it was at a bull, neither, neither one of us have had to have our stomach pumped as of yet. So I think, you know, it's just, I think it's just getting in there and just trying things and yes, you're going to have some fails, but you know what? We've had fun with some of our fails that we've had. And it's like I said that at the very least there's 25 restaurants just down the street that if we cook something so bad, I don't think we're going to starve to death. We'll always get something to eat and we haven't cooked anything. That's been so bad. We couldn't eat it yet said that, but

Terry (13:42):

No, and Roy is so generous, you know, he's so thankful that that, you know, both of us are in the kitchen doing anything, you know, making, making these big meals and the chopping and trying to do all the whole foods and all of that. Um, trying new things. He just, he's so nice about all. He's like, oh, it's wonderful. It's the best I've ever had. He always says that. I'm like, Oh my gosh, I have to try. I'm just, Ugh.

Roy (14:11):

Well, it always is good. And I do appreciate it. I do appreciate her effort. She, you know, she tries to keep it jazzed up. And one more question about cauliflower, and then we can talk about jazz and up, uh, recipes and making things, uh, enlightening. But, so what was the, either the craziest thing that you did with cauliflower or what was something that you thought was going to be a total fail that may be worked out to be, uh, you know, something that was delightful when you, once you call a flower?

Jeanette (14:43):

Well, the thing that was probably the craziest was as an adding rice cauliflower to chocolate chip cookies. Oh my gosh.

Jeanette (14:53):

So I ended up making them a bar cookie, cause it was easier than individual one, right? And again, it's taking rice cauliflower, pureeing it in the blender and mixing it with cookie batter. Now I will say these are not healthy. This is not quote unquote healthy cookies because there's chocolate and there's rum. Um, and it's really good cookies, but they they're cookies, but they're healthier than regular cookies because there is cauliflower in it. You're going to get a little vitamin K with your chocolate chips. Interesting. Um, that was pretty crazy, but I figured, well, it it's, it's not a lot of cauliflower, but it's some, and again, it's one of those very hidden kind of things. And one of the things I will say probably the easiest, if you have fresh poly flour, you roast it. And I would say that with almost any vegetables in this can kind of segue way into, how do you make things taste better, a little bit of olive oil. And if you're watching calories, just the olive oil spray, a little bit of sea salt, pepper, maybe some balsamic vinegar, and you roast it in the oven that sort of caramelizes things. It brings out the natural sweetness in the vegetables. And sometimes my son will say, Oh, this tastes like candy.

Roy (16:25):

Oh, nice.

Jeanette (16:27):

So, you know, usually like for example, I'll do I, when asparagus is in season, I'll cut off the bottoms of the asparagus, toss it with some olive oil, balsamic, vinegar, salt, and pepper, and pop it in the oven 350 to 375, about 15 to 20 minutes. And it's wonderful. And it's also easy. That's the other thing, once the vegetables are prepared, you throw them in the oven and you can do whatever else you're doing. It's not difficult. It doesn't require turning the vegetables over or salting or watching them. If they're a little bit more caramelized or a little bit less, it doesn't matter if it's not a, you don't have to be perfect.

Roy (17:16):

Yeah. You know, we've gotten good at recycling because you know, talking about our, my mix I made this morning, she made some Brussels sprouts. I think she roasted them or put them in an air fryer. The air fryer is new. So I'm trying to do things in it. But this morning she had, we had like three or four servings last night. And so we put some in the fridge and this morning when I was making this concoction, I just took a couple of the servings of it, threw it in the skillet and mixed it up. So, you know, had a way, big variety of stuff. But anyway, the point is that if you fix that stuff in quantity, even if you have like the asparagus for a meal this afternoon tomorrow morning, you can chop it up and mix it in with some eggs or ham or whatever. And it makes a really good breakfast meal.

Jeanette (18:09):

Yes, that's absolutely true. I use that with leftover vegetables. I also sometimes use, you know, even if I don't have fresh veggies, I can throw in a little, a quarter cup to half a cup of salsa into the eggs. And that adds some vegetables. Um, it's, it's what I have on hand. Um, usually I also in warmer weather and through October 24th, that's the last weekend we have our farmer's market in my neighborhood. I usually go to the farmer's market once a week and I buy what I can and I use it up that week. And that's, I think what you're doing also besides preventing food waste, you know, that's the other thing it's it's plant. And it sounds to me like, one of the things you're doing is, is planning your meals because that way you're using up what you have in your refrigerator. You're thinking about it, you're putting some thought into it. And also you're planning things so that you don't cook or go shopping when you're hangry, which I think all of us have been there.

Roy (19:23):

Yes. Yeah. We are bad about doing that is going well. We'll be out running errands and go by grocery store and then, you know, everything looks good, but you know, for us that the, you know, we use an app to put all of our food in. And so when we first started this, it was like riding history that we would, we could look back at the end of the day and say, Oh, we did this and wish we hadn't had done that. So now we have, we are trying better, not perfect yet, but we're trying to be more predictive to say, okay, these are the things that we have left. You know, the protein or fat, fat and sodium are a couple things that I try to watch because it's easy to go over and carbs for me. I try to stay, uh, you know, I'm a diabetic type two.

Roy (20:13):

And so, um, you know, trying to stay under about 60 to 90 carbs a day is very important for me. So anyway, being able to use it as a predictor to say, this is what we have left. Now let's try to find a meal that fits into those parameters and we're not great at it. Sometimes we get in a hurry and, you know, we it's like last night, all of a sudden it was like six 30 and we were just now starting to cook. And so we didn't do as good as we could have, but you know, on a good day, we're always trying to look ahead to see, you know, so we don't just blow over something. And then that evening look back and say, well, I really wish we hadn't had done that.

Jeanette (20:54):

Well, you know, one thing I would say, soups are always good. You can usually buy some healthy, like butternut squash soup or some things like that that are premade that are good, but it's also, you can make and then freeze in the right size portions for two people. That's one thing I usually do with, um, with chili, for example, and again, chili, you can throw cauliflower in, I usually throw carrots and onions and extra beans. If you don't like beans, you can hear Ray the beans and then throw it in with the meat. And you're getting the good legumes, but it doesn't have the texture. Cause I know my dad, one of those who doesn't like the beans, but if my mom's who raise it, he'll eat it. Um,

Roy (21:42):

Now, you know, being, Oh, sorry. I was going to say being from Texas six months ago, I would have gone ahead and cut this call off, you know, how like a cauliflower? Well, I was just like a, you know, a chili purist that has like a, the chili mix, whatever makes it kind of soupy. And then it has ground beef in it. And that's what chili is. But talking about that the other night, uh, Terry made some, um, it was chili-ish, but it was tofu and black beans and it was amazing. It was totally amazing. That was a good one. Yeah. Yeah. So, uh, kind of back to the soup, sorry to be all skipping around, but back to the soups is so, uh, we made a chicken soup not long ago. It was perfectly healthy. It was a great combination of everything. It was just, uh, it lacked a little taste. And so do you have any suggestions or any tricks that may be, you know, that's not too, uh, too bad dietarily for you? That's something that kind of jazz that up?

Jeanette (22:50):

Well, there are two things, three things I would say the first thing is if you have any fresh herbs sliced up and that's one thing you can also do because usually when I buy fresher, I have a food dehydrator so I can dry it and then reuse. But if not, chop it up and freeze small portions with either water or wine, like in an ice cube tray, put it in a bag. Then you can throw a cube of, let's say some fresh basill and wine cheers to frozen. Um, that would add a pop of flavor. Um, I would also say if, if you do drink alcohol, a tablespoon of wine or a tablespoon of whiskey or rum sometimes thrown into something, perks things up, I'm big on throwing in, you know, a couple of tablespoons of wine into my spaghetti sauce. The other thing there are tricks that chef do. If things don't quite taste right, if they're bland, it means something's not balanced. And one of the tricks, I mean, they often also make things taste better by just throwing an extra butter, which is not the Brockton.

Terry (24:04):

Yeah. Oh my gosh. I would love to do that.

Jeanette (24:08):

But what you can do is acid is another thing. So balsamic vinegar, a squeeze of fresh lemon juice, Apple cider vinegar. If the soup tastes a little bland, chicken soup, some lemon zest and some lemon juice Durden might just wake it up a little bit. I also love garlic. And so a little bit of garlic, um, can also wake things up sometimes also, if it's just a little planned, just a touch of honey or just a touch of sugar, I'm not talking about a lot and it's not going to taste sweet. But if it's a little bit off, you might want to add just a little bit and that will bring out some of the other flavor.

Roy (25:00):

It's funny, you mentioned that because this, uh, we do a cooking class through a culinary medicine program once a week for a couple of weeks. And this week we did the zesting of the lemon in something. And it was amazing what, just what flavor that zesting a lemon added to it. But the other thing is there were some, um, it's a virtual cooking class, so there are people all over the U S I guess, and there was a couple that he said exactly what you just said. He's like, there's this balance of what they were cooking was off. And they were sitting there thinking, thinking, and then the instructor said, well, why don't you put a little bit more of that Apple cider vinegar in there? They did. And they said that was all it took. It really brought out the flavor, you know, where they, she was just went through the explanation that in restaurants, the three GoTo things are when, when there's an off balance, they either throw butter, salt, or sugar, you know, and those are the three things that we're trying to stay away from as much as possible. But the Apple cider vinegar was a great solution.

Jeanette (26:11):

Well, and that's the other thing. The acid, you can throw that in. You're not going to be adding calories. You're not going be adding fat. You're not going to be adding salt, but it will wake up the flavors of the dish. Right. And the secret is not to put too much, just start with like a half a table, a half a teaspoon, and just a little bit or a dash. You can always add more, but it's hard to step back if you add too much.

Terry (26:40):

Yeah. That's my problem is I think, you know, more, more has got to be better.

Jeanette (26:45):

So it's just go slow and taste as you go. That's one thing I also learned from the culinary classes I've I took is the chef would always have a fresh spoon to taste me. And then the spoon would go in the dishwasher, but to taste as you go, because you never know what the tomatoes were when they were harvested, right. Different balances of things. And if you're using frozen versus fresh and, and also just your, your own palette and if you like it and it tastes good and it's healthy and who cares if anybody else likes it? I think. And it's, it sounds to me like one of the things that you're learning is the technique. One of their, one of the things that sort of revolutionized my cooking was learning that except for bacon, you heat the pan before you put the oil before you put the food in having the hot pan. Because most of the time when you read recipes, they don't say heat the pan for one minute. That's one thing I've always done with my recipes is include that in the instruction because chefs know that, but the rest of us, unless it's written in the recipe, we're not going to necessarily know.

Roy (28:05):

Yeah. And I'm the world's worst at that. I put a lot of like this morning, you know, I had a little bit of oil, my onion, and my garlic were, you know, in a coal pan before I ever turned it on. So I'll try that in the morning is to do a little preheat on my skillet,

Jeanette (28:21):

Heated, then you use less oil and then things will sit up sizzle and it'll be, it'll cook things faster. Now I sometimes forget, and I throw things in and then I'm like, Oh, this is going to take longer to heat it up. Um, and especially if you're searing meat in a pan, you want it nice and hot. Okay. But even vegetables, the get starting with the hot pan, but you don't want to do that with bacon. Right?

Roy (28:50):

Yeah. He learned that the hard way. So yeah, I'm notorious for cooking everything on, you know, medium high to almost high. Is, is that a technical mistake? Should I try to vary the temperature and maybe cook at a less temperature for a little longer? Or what is the thought on that?

Jeanette (29:11):

I usually start on high. You can always reduce. Okay. If it seems something is cooking too fast, but I always start on high at the empty pan, take the pan off, spray it with the oil, you don't want to spray the oil on the stove on the pan because sometimes you'll get that little poof flame. So, um, and I'm always, I learned from a class that when you're shopping for a, you want at least 14,000 BTUs, at least on one or two of the burners, and that makes it for a more expensive stove. But now usually they have at least two burners, which usually at most I'm using three. So they, I have on my, I used to have a very expensive stove until, um, it was, if the company stopped making the, the repair part and I was not going to send, like, now I'm just going to see her and I'm getting the Sears model and it doesn't have four BTO burners that are that high, but it has two.

Jeanette (30:20):

And that works for most of my cooking. Um, it high is especially important, especially if you're boiling water for pasta, or if you're boiling water for certain vegetables. Now that was something else I learned in a classroom, vegetables. It start with cold, cold water in the pot, but other vegetables that are above ground, you boil the water, drop them in and then take them out. Okay. So that was something, you know, potatoes, they start cold carrots, they start cold, but if you're going to boil it, blanche some green beans, and that's another thing you boil it in the water for a minute or two, scoop them out and plunge them into ice, water and ice water bat to stop the cooking process. Hmm. Okay.

Terry (31:14):

Monday we cooked with some green beans. That's the first time I had ever, well, maybe I'd tried to blanche a long time ago, but it didn't work out, but that's, that was one of, it was like an Apple cider vinegar, a green bean dip. There were some onions too. And, Oh man, it was good.

Jeanette (31:34):

You can replace the Apple cider vinegar with lemon juice and lemon zest. Um, another thing I like doing, if you like garlic roast the whole head of garlic with the little olive oil in the oven, and then it's more, it's, it's caramelized garlic, it's roasted garlic, which you could spread on bread or add to your vegetables. It's pretty tasty

Roy (31:59):

For now. I'm a novice. Terry May know the answer to this, but so what do you, do? You break the garlic open? Nope. Nope. You cut it out

Jeanette (32:08):

Whole garlic cut the top off drizzle some olive oil and wrap it in aluminum foil. Oh, well, okay. Interesting. And then you just squeeze the little garlic out and, and they become soft and you can spread it on bread or add it to things if it's healthier than butter and it tastes delicious. So,

Roy (32:33):

So what is a, um, speaking of that, what is a kitchen gadget that you couldn't live without?

Jeanette (32:41):

Probably my zester. That's one of  them I use that, not just for lemons and limes and oranges, but I use it for chocolate. If there's a dessert, you need just a little bit of chocolate on top. I use it for Parmesan for her cheeses and it's, it's one of my favorite things. And also my pampered chef can opener a little thing around and it doesn't leave the sharp edges. So those are probably two things I use besides, you know, regular knives and spoons and, you know, spatula.

Roy (33:24):

Yeah. That's something I have found in since we started cooking, you know, I was brought up putting the can opener kind of in the top where you cut the center out of it and it popped out, well, you can use the same can opener and just put it on the side and cut it where you don't have. Anyway, I need to talk to my mom about that deficiency and being brought up as a child. It's like, I've been opening cans wrong my whole entire life. Oh, well, Jeanette, that is about all the time that we have for today. I would sure love to have you back. Um, you know, when your next book comes out and tell us a little bit about, you know, where people can find information about yourself, information about your books and if they want to reach out how they could get in contact with you.

Jeanette (34:13):

Okay. Well, first of all, there's my website, which is w w w dot Jeanette hertz.com. Um, you can contact me through my website. I also my books, except for my latest book, which is, I'll tell you in a minute, are all available on Amazon or through any bookseller. My newest book, which is coming out this fall is called Wisconsin cocktails. It's about the history of how people drink in Wisconsin. Like the Brandy old fashion, the ice cream drinks. Most of it is unhealthy, but I also have a whole chapter on non-alcoholic cocktails because I think that's important as well. Um, and that is only found either through the university of Wisconsin press or through local book sellers, independent booksellers. It's not available on Amazon because it's published through a university press, but everything else you can order it on Amazon or Barnes and noble or your Kindle or your Norfolk, or through an independent book seller, which I also recommend. Okay, so,

Roy (35:23):

Well, great. Well, we would love to have you back on and learn more about the, uh, both the alcoholic and the nonalcoholic cocktails, drinking, pairing the wines with the low carb, no fat stuff that we're trained to eat.

Jeanette (35:40):

I would be happy to do that another time. It's been lovely talking with both of you and I hope you and your listeners got some really good ideas from me.

Roy (35:49):

We certainly did. We it's been a great speaking with you and we will put all of Jeanette's information into the show notes and on the website when we publish the transcript. So never fear, we will let you know how you can get ahold of her and definitely reach out and purchase one of her books. 

Terry (36:10):

Jeanette, thank you so much. We really appreciate it.

Jeanette (36:14):

Oh, it's been so fun talking with you. I've just loved it. And I just realized, I forgot to say you can also follow me on Twitter at Biogen at Hertz. There you go. Okay.

Roy (36:23):

And when you say by B that's B Y E Y. Okay. Okay, awesome. We'll be sure. And put that on there as well. Well, that's all the time we have. Thanks again for tuning into the feeding fatty podcast. I'm Roy. I’m Terry, and we will see you next time. Bye bye.