Vegetarians & Meat-Lovers: Split Table Recipes

This is a replay to get the video version of the interview out to podcast apps. It originally aired as an audio on podcast apps on 7/2/2023. This is an inspirational story! Thank you Marye for sharing your incredible story with the world! On the Vegetarians & Meat-Lovers Podcast with Julie Hoag, The Rags to Riches Journey to Success of Food Blogger and Bestselling Cookbook Author Marye Audet-White Restless Chipotle : Enjoy the epic chat between host Julie Hoag and food blogger/cookbook author Mary Audet-White, the Restless Chipotle. With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more. Mary shared her personal and professional life journey from being poor, struggling, and even dumpster diving to feed her family, to being abandoned by her ex husband, left to raise her children alone, to her amazing rise as a successful food blogger and bestselling cookbook author.  Her story is both inspiring and courageous. She worked very, very hard to reach her success. Her drive and dedication show how tenacious she really is and what a smart businesswoman, plus being a busy mom on top of all that! She's really quite an amazing and admirable woman, and I thoroughly enjoyed getting to talk with her on the podcast. She deserves all the accolades and respect! #cookbookauthor #cookbooks #foodblogger #ragstoriches Check her out more via the links below: ‪@MaryeAudet-RestlessChipotle‬ Website: https://www.restlesschipotle.com FB -   / restlesschipotle   Email List -https://www.restlesschipotle.com/subs... Affiliate links to cookbooks, the podcast may receive a small monetary award if purchases are made through the links that go to support the podcast. Thank you. Mexican Slow Cooker Cookbook: Easy, Flavorful Mexican Dishes That Cook Themselves https://amzn.to/46yoXsP The Everything Cookies and Brownies Cookbook (Everything®) https://amzn.to/3JF25y5 Bread Bootcamp: It's Not a Cookbook...It's an Adventure https://amzn.to/3NV3kvE Effortless Summer Entertaining - For the Rest of Us (plans and recipes) https://amzn.to/3PNHP0S PLUS BONUS! Mary shared a recipe! Crockpot Smothered Chicken Serves 6 We love this all year but it's especially good on chilly, blustery days. Serve with warm cornbread or buttermilk biscuits. Ingredients: 2 1/4 pounds boneless skinless chicken breasts or thighs 10.5 ounces cream of mushroom soup 10.5 ounces cream of chicken soup 8 ounces button mushrooms sliced  8 ounces onion cut in half then sliced 1 ounce onion soup mix 1/2 cup chicken stock 1 teaspoon seasoning salt Instructions Instructions: Spray the inside of the crock with no stick spray. Lay the chicken in the bottom of the crock. Sprinkle with the seasoned salt. Cover with the onions. Mix the soups and the onion soup mix until smooth. Stir in the chicken stock. Spoon over the chicken. Top with sliced mushrooms. Set the crockpot on low and cook for 8 hours.

Vegetarians & Meat-Lovers: Split Table Recipes Podcast, Season 2, Episode 4: replay for the Video version, History of Christmas Candies and Candy Chat with Daniel Zafran from the Candy is Dandy Podcast, where he is one of three co-hosts. Daniel stated their show is composed of them picking a candy, talking about the history and the story of it, reviewing it, and rating it. They also have candy news, play a candy related game, and do candy autopsies, which you can watch on TikTok. Daniel shared some history of Christmas candies. Each has a story! The holiday candies he unveiled the stories about included: candy canes, Hannukah gelt, almond roca, Ferraro Rocher, and Teri's chocolate oranges. Some stories about the candies are religious and others are cultural... but all very interesting. We also discussed the story of Nutella... and is Nutella candy? What do you think? We also debated the best chocolates and how American chocolate is not that great, but give a mention of a few brands that are decent/good. Daniel talked about his travels and the not so good surprise he got about Chinese chocolate. We discussed how candies are very different from countries and some are not even candy-like to the common sweet tooths we have in America and Europe. I mentioned the amazing candy store in Minnesota and the wide variety, including worldwide candies, and Daniel mentioned the wide variety of different types of grocery stores near him that stock candies from different countries. We also chatted about what is candy and what isn't really candy. We had a blast talking for almost an hour about candy! Learn more about Daniel and the Candy is Dandy Podcast: http://linktree.com/candyisdandypod Thank you for coming on the show Daniel! Candy is Dandy...  @candyisdandy  Listen to them on YouTube! More about me... the podcast host: Julie Hoag-- You can find my cookbooks at the links below: American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast! https://amzn.to/3DpQoaE One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Thanks for listening! Curious about the Minnesota's Largest Candy Store? Watch the short videos on my YouTube: https://youtube.com/shorts/JzhdBrTYCO8?si=FuWEmjvK65OI0AUC  https://youtube.com/shorts/EoxEIUHQT-g?si=1XvDKgQ7zocG6mhB  https://youtube.com/shorts/EoxEIUHQT-g?si=Cqv5KkOlmRtDwcV2  

Season 4, Episode 4: Hybrid Veggie Loaded Sausage Quiche, Meatless and Meat Portions,  a recipe from my bookbook American Midwest Cooking Quiches. This recipe is loaded with veggies and good for you ingredients, but shhh! Don't telll anyone what's in it because they might refuse to eat it! LOL! It is stuffed full of veggies like cauliflower, and protein packed ingredients as well as the nuts, seeds, and tofu! Again... shhhh! Don't tell and don't let them see you make it! This is a weird recipe but my family loves it (and I keep the ingredients secret from them!). This is a hybrid recipe meant to feed two diets in one dish, vegetarian and meat lovers will adore this veggie packed dish for a breakfast, brunch, lunch, or dinner meal. There isn't meat drift, but still be sure to pay attention to where you scoop your portion if you want vegetarian meatless piece! Stay on your side meat! Ingredients: 12 ounces frozen riced cauliflower, cooked according to the directions on the bag 1/2 cup sunflower seeds, dry roasted 1/3 cup diced onion 1/4 cup chia seeds 9 eggs 1 green pepper, sliced cross sectionally (or any color) 8 ounces sliced mushrooms, coarsely chopped 1 tsp dried basil leaves 1/2 tsp garlic salt 1/4 tsp ground thyme 1/2 tsp ground marjoram 1 Tbsp coconut oil 8 ounces tofu 8 ounces shredded Colby Jack cheese 1 cup browned sausage (or 1 lb depending on your desire for meat) salsa or hot sauce for garnish Instructions: Combine the onion, cooked cauliflower, sunflower seeds, chia seeds, and 3 eggs (scrambled first) in a bowl and stir. Let it sit for about 20 minutes. Combine in a large bowl: tofu, remaining 6 eggs, basil leaves, garlic salt, thyme, and majoram and blend with a hand mixer for a minute. Grease a 9x13 inch glass baking dish with coconut oil. Spread cauliflower mixture across the bottom of a pan. Flatten with the back of a big spoon. Spread chopped mushrooms across the cauliflower mixture. Sprinkle the cheese evenly across the dish. Pour the egg/tofu mixture evenly across the whole pan. Use a spoon to spread it around to cover the cheese. Add sausage to HALF or three quarters of the dish as desired. Top with pepper slices across the pan. Cover pan with foil. Cook at 400 degrees for an hour, removing the foil off the pan in the last ten minutes. It's done when a knife inserted in the center comes out clean. Enjoy! BOOKS! New helpful little book about cooking for a split table! How to Cook for a Split Table of Vegetarians and Meat-Eaters book affiliate link, the podcast may receive commissions on sales. Thanks for the support!  https://amzn.to/4gioVK8 Get my Minnesota cookbooks! American Midwest Cooking Quiches cookbook (affiliate links) https://amzn.to/3DpQoaE Universal link https://storyoriginapp.com/universalbooklinks/07baee4a-61dc-11ed-ba27-277909561aeb One Dish, Two Diets Cookbook author https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Other: Self help book: 40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv https://www.youtube.com/@juliehoag2233 Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 4, Episode 3: Hybrid Easy Sausage and Egg Bake. Who wants to be a short order cook because people in my family eat different diets? I DO... said no one! We want easy, baby, no short order cooking allowed (if we can help it!). So if you have a family with a split table where some eat meat and some want meatless vegetarian food, make a hybrid recipe like this one! It's easy and with it being a holiday week with all the other cooking going on, make dinner be easy! I'm a Minnesotan, so my cooking and recipes are highly influenced by the culture of the Midwest in Minnesota. This easy to make recipe can work fabulously for breakfast, brunch, lunch, or dinner. Now that's versatile!  This recipe uses common ingredients you may already have in your home. #vegetarian #eggbake #minnesota #cooking #recipes #food #homecooking #easyrecipes #midwest #easymeals #hybridrecipe Ingredients: 1 lb. ground pork sausage, browned 7-8 small multicolored peppers, chopped 1 small onion chopped 2 c. freshly shredded potatoes (about 2-3 yellow), peeled then shredded 1 1/2 c. shredded cheddar cheese 1/2 c. shredded sharp cheddar cheese, or white cheddar 1/2 log of fresh mozzarella cheese slices 1 c. Bisquick mix 2 c. skim milk 1/4 tsp black pepper 3 eggs 1 Tbsp coconut oil 1 Tbsp olive oil 1/2 c. hot sauce, salsa, taco sauce for drizzling on top to garnish (after it's cooked) Instructions: Brown sausage. Set aside. Grease a 9x13 inch glass baking dish with coconut oil (moisturize arms, LOL!! gotta listen to know what this means!) Heat oven to 400 degrees. Chop peppers and onion. Saute in oil til soft. Peel and shred potatoes. Combine milk, eggs, pepper and whisk together. Stir together veggies, milk mixture, dry mix, cheeses, and pour into pan. Flatten evenly. Press the browned meat into desired amount of pan (1/2 to 3/4), and press meat slightly in. You can slightly stir them in if desired. Lay fresh mozzarella cheese slices around in various places across the pan. Bake uncovered for 38-40 minutes. The dish is done when a knife inserted in the center comes out clean. Cut! Enjoy! Top with sauces as desired. This also makes a great leftover meal, just pop it in the microwave. Books! My hardcover cookbook will be $3.00 this week and the digital version of the cookbook, the ebook, will be $0.99 cents for Black Friday and Cyber Monday from November 25 and 30, 2026. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 My YA contemporary romance book Cabin Crew will be on sale for $2.99 cents this week https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223 Happy Thanksgiving! I'm grateful for you! Julie Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 4, Episode 2: Comfort food! Fall and winter are yummy times to indulge in comfort food dishes. This stuffed shells recipe is very creamy and tasty! It is easy to make recipe with common ingredients, and you can change up the flavor easily by switching to a different brand of sauce. This is a simple way to make a hybrid meal by offering the meat on the side. My family loves this recipe! I hope you do too! Serve with garlic bread and a crisp salad. Great as a leftover. Enjoy Minnesota cooking! #vegetarian #meatless #pasta #comfortfood #recipes #cooking #minnesota Ingredients: 12 oz pasta shells 1/2 Tbsp kosher salt 6 oz Parmesan cheese, grated or shredded 15 oz Ricotta cheese 8 oz cream cheese block, softened 1 egg 2 cloves garlic, minced 1 Tbsp fresh parsley chopped (or 1/2 Tbsp dried parsley leaves) 3/4 cup fresh basil leaves chopped or 1 1/2 tsp dried 1/2 tsp fresh ground pepper (or just black pepper) 32 oz marinara sauce (or two 24 oz jars, and reserve a portion for covering meatballs on the side...best if offering meatballs on the side) 6 oz shredded mozzarella cheese desired amount of meatballs if making it for meat eaters too (optional) Instructions: Preheat oven to 350 degrees. Cook pasta according to the instructions on the package. Spray 9x13 inch glass baking dish with cooking spray. Spread some marinara sauce across the bottom of the pan to coat it. Let pasta shells cool so you can handle them. Pull out a few to cool on the side as you fill others. Combine cream cheese, ricotta cheese, egg, Parmesan cheese, garlic, parsley, basil, salt, and pepper. Stir together well. Spoon cheese mixture into shells, about a teaspoon or two. Lay the stuffed shells in the pan on top of the sauce. Fit them all in snuggly.  Top with marinara sauce and shredded mozzarella cheese. Cover with sprayed tin foil Cook for 25-35 minutes, remove the tin foil to melt cheese. It's done with the cheese is melted and sauce is bubbling on the sides. My Cookbook: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 4, Episode 1: Easy Sweet Bean Crockpot Vegetarian Chili and Grandma Inspired Potato Bottom Biscuits. This is a dump and run recipe! Great for busy weeknights or weekends. It's vegetarian, but meat could easily be added. It's high protein meatless meal that works great for those craving a hearty chili with a sweet and savory twist! Pair it up with another easy recipe inspired by my grandma, Potato Bottom Biscuits. So easy, so tasty, so fitting in the fall food meal vibes. #vegetarian #chili #recipes #meatless #fallfood #cooking #hybridrecipe #splittable #vegetarianchili #food #foodpodcast Easy Sweet Bean Crockpot Vegetarian Chili Ingredients: 1 can red chili beans in mild sauce, 16 oz. 1 can black beans drained and rinsed, 15 oz. 1 can diced tomatoes petite diced, 14.5 oz. undrained 1 can tomato sauce 15 oz. 1/2 cup sweet and spicy honey mustard 1 Tablespoon brown sugar packed 1 Tablespoon chili powder 1 cup vegetable broth 1 teaspoon ground cinnamon 1/2 teaspoon seasoned salt 1 cup lentils, sprouted green cooked according to directions on package Instructions: Set crockpot up on the high setting. Open the can of red chili beans in mild sauce and add it to the crockpot. Open the can of black beans, drain and rinse the black beans prior to adding to the crockpot. Add the can of diced tomatoes and the can of tomato sauce and to the crockpot. Stir. Add 1/2 c. sweet and spicy honey mustard, 1 Tbsp. packed brown sugar, 1 Tbsp. chili powder, 1 c. cooked sprouted green lentils (already cooked according to the directions on the package and drained if necessary), 1 c. vegetable broth, 1 tsp. cinnamon, and 1/2 tsp. seasoned salt to crockpot. Stir well. Cook on high setting in a crockpot for 4-4 1/2 hours. https://www.juliehoagwriter.com/2017/08/08/easy-sweet-bean-crockpot-vegetarian-chili/ Grandma Inspired Potato Bottom Biscuits: Ingredients: 16 buttermilk biscuits 2 cans refrigerated Pillsbury Grands Southern Homestyle Buttermilk Biscuits, or any large refrigerated biscuits. 2 potatoes, very large 2-4 potatoes depending on the size, peeled and sliced. Use enough potato slices to cover the bottom of the cookwell in a single layer. 1 Tablespoon coconut oil 8 Tablespoons butter add butter to biscuits as desired after they have been fully cooked. Instructions: Preheat roaster oven, or regular oven, to 325 degrees. Add 1 Tablespoon of coconut oil, let it melt and spread across the pan. Add slices of potato to the cookwell of the roaster pan or roaster pan for the oven. Use enough to cover the bottom of the cookwell or pan. Sprinkle salt and pepper to taste as desired. Add Buttermilk biscuits on top of the potato slices. Replace lid and cook for about 70 minutes. Add butter as desired. https://www.juliehoagwriter.com/2017/05/22/grandma-inspired-potatoes-biscuits/ My Cookbook: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 3, Episode 14: Hybrid Recipe Four Corners Burrito Bowls, a meal recipe for a split table of vegetarians and meat eaters. Everyone to your corners! This recipe is very versatile and super yummy!  The Four Corners part is four dollops of yum added to your burrito bowl! Whether you use a square bowl like we did, or a plate, you can still make four corners easily, just make your own square! This serves 4-6 people. This is an easy meal prep, simple cooking recipe for dinner. Enjoy! #vegetarian #meatless #burritobowls #recipe #cooking #meals #dinner #hybridrecipe #splittable Ingredients for the burrito bowls: 4 chicken breasts, skinless 2 limes plus 1 lime for 3 total limes 1/2 c. olive oil 2 packets or 6 Tbsp mild taco seasoning 2 cups white instant rice 2 Tbsp butter 2 tsp salt 2/3 c. fresh cilantro chopped 1 c. chopped lettuce (romaine, green leaf, or iceberg or combo of) 1/2 c. diced red pepper 1/2 c. sweet corn 3/4 c. black beans 1/2 c. diced red onion  1/4 c. scallions, chopped (white tip to green stalks, all of it!) 1 container roasted red pepper hummus 1 c. shredded mild cheddar cheese 4-6 Tbsp. sour cream 4-6 Tbsp. queso 4-6 Tbsp. guacamole salsa, optional addition Instructions: Make the marinade for the meat with juice from two limes, 1/2 c. olive oil, and 2 packets of mild taco seasoning (6 Tbsp). Pound chicken breasts flat with a kitchen mallet. Spread marinade across the chicken. It will be like a paste. Marinate flattened chicken breast for about three hours, in a covered container, in the fridge. Cook rice. Add the butter, salt, juice of one lime, and chopped cilantro. Set aside and keep warm. Prepare bowl ingredients into separate bowls: chopped lettuce, diced red pepper, diced onion, sweet corn, black beans, scallions, hummus, shredded cheese, sour cream, queso, guacamole, and salsa, if desired. Prepare bowls customized as desired, but it's suggested to put rice down first, add toppings, then add the condiments of sour cream, queso, and guacamole to the four corners. Add chicken as desired. Other optional additions: pinto beans, chopped tomatoes, chopped jalapenos, tortilla chips. Get my Minnesota cookbooks! Cook with eggs! American Midwest Cooking Quiches cookbook (affiliate links) https://amzn.to/3DpQoaE Universal link https://storyoriginapp.com/universalbooklinks/07baee4a-61dc-11ed-ba27-277909561aeb Split Table Recipes Cookbook One Dish, Two Diets Cookbook author https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Other: Self help book: 40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv http Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 3, Episode 13: Mediterranean #Bowls, Hybrid #Recipe #Meatless and with Steak. Build your own bowl and make it with meat or #vegetarian for dinner. This is a perfect #meal for a split table family or group of people because they can either add meat or skip the meat, and the vegetarians can still get some #protein from the meal. #cooking #dinner It's super yummy! It was a huge hit at my house this summer. Ingredients:  2.4 or so pounds flank steak 9 tsp minced garlic 3 tsp cumin 1 container plus 1/4 cup cherry or grape tomatoes cut in half 1 small white or yellow onion, diced (or red onion for more color) 2 lemons (juice of) plus 1 Tbsp. lemon juice 1 container of tzatziki yogurt dip 1/2 c. whole milk 1 red bell pepper chopped up 6 T olive oil plus 1/2 cup, divided 3 tsp dried oregano 1 cucumber diced 1/4 c chopped fresh jalapeno pepper 3/4 c. parsley, fresh, chopped 1 full package cooked quinoa 1 full package cooked wild rice 1 large log of fresh mozzarella cheese, presliced 1 container of plain hummus fresh herbs: basil, oregano, parsley 1/2 tsp Lawry's seasoned salt Instructions: 1. In a small bowl, add 6 Tbsp olive oil, minced garlic, dried oregano, ground cumin, salt and pepper. Stir. Marinate the steak in this marinade for around 2-3 hours in the fridge. Set meat out 15 minutes before grilling. 2. While meat is marinating, prepare the other parts of the dish. Combine lemon juice with tomatoes, cucumber, 3/4 c. chopped fresh parsley, and onion, stir well. Season as desired with salt and pepper. Add in the feta cheese and stir again. Let sit. 3. Cook wild rice and quinoa. keep warm 4. Marinate the mozzarella cheese. Prepare the marinade in a bowl. Mix the fresh chopped herbs parsley, basil, oregano (as much as desired) with 1/2 cup olive oil and Lawry's seasoned salt. Stir and let sit. 5. Grill steak over medium high heat to desired doneness, drizzle remaining marinade over steak while grilling. Let steak rest for five minutes. Slice. 6. Mix tzatziki dip with the milk. Whisk together to make a sauce. 7, Arrange the components of the bowls in a line on a counter and let everyone build their own customized bowls by adding the amounts they desire of each: the tomato cucumber salad, marinated mozzarella, sliced grilled steak, jalapenos, red pepper, hummus, sauce, wild rice and quinoa. Enjoy! Get my Minnesota cookbooks! Cook with eggs! American Midwest Cooking Quiches cookbook (affiliate links) https://amzn.to/3DpQoaE Universal link https://storyoriginapp.com/universalbooklinks/07baee4a-61dc-11ed-ba27-277909561aeb Split Table Recipes Cookbook One Dish, Two Diets Cookbook author https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Other: Self help book: 40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv http Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 3, Episode 12: Meatless Tortellini with Tomatoes and Corn Entree. Make it a hybrid meal by adding meat on the side for those meat eaters, such as cooked smoked sausage or cooked chicken, this is an easy addition to make the meal work for vegetarians and meat lovers. This quick easy tasty meal can be eaten warm or cold as a cold pasta salad. It's a quick meal prep that doesn't require much prep work. It's great for a dinner where you don't have much time for preparing a meal. I love it this time of year when the corn on the cob is so good in Minnesota. It's time for dinner with corn on the cob from Minnesota! #minnesota #sweetcorn #vegetarian #meatless #easymeal #recipes #pasta Ingredients: 7 cups cooked cheese tortellini 2 ears of sweet corn, cooked and kernels sliced off (or small drained can of corn) 1 can diced tomatoes 1/4 cup olive oil 2 Tbsp. Italian seasoning (containing marjoram, oregano, rosemary, savory, thyme, basil, and sage) 1 1/2 tsp. garlic salt with parsley 1/2 cup chopped onion 1 Tbsp. red wine vinegar 1/4 cup grated Parmesan cheese Instructions: Cook tortellini and drain per package instructions. Combine diced tomatoes, olive oil, Italian seasoning, garlic salt, onion, and red wine vinegar together. Stir. Pour the mixture over the tortellini. Add cooked corn. Stir well. Sprinkled with Parmesan cheese. Eat warm or as a cold pasta salad. Variations: corn from ears of corn or canned sweet corn meat tortellini, if desired add meat on the side such as sausage, smoked sausage, or cooked chicken Enjoy that sweet corn! It's about at the end of the sweet corn season in Minnesota, so it's time to eat it! Take care, Julie Hoag, fiction author, cookbook author, blogger, and podcaster Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 3, Episode 11: From Flight Attendant to Cookie Artist: A Sweet Journey of Resilience. Watch the video version of our chat on my YouTube channel https://youtu.be/KBKzsMqKfS0 Discover how a furloughed flight attendant transformed adversity into opportunity by launching "Cookies on the Fly," a unique cookie business specializing in artistic and creative custom confections. After finding a simple recipe online, this self-taught baker developed her signature style, mastering royal icing techniques and creating spectacular edible art that consistently sells out at events. She became a cookie artist! #minnesota #minnesotacookier #cookier #minnesotabaking #minnesotabusiness #cookies #cookiebaking #foodart Working from her Minnesota home kitchen under a cottage food license, she fills custom orders plus, more recently, collaborates with independent authors to transform their book covers into delectable treats, creating interactive experiences at book fairs, including the Book Fair for Grownups hosted by Inbound Brewco at the Minnesota State Fair Grounds (hear her story of winning a Minnesota State Fair cookie decorating contest). Custom book cover cookies are the ultimate best book swag! Despite facing challenges with state shipping restrictions and scaling demands, her business soared after a Valentine's Day feature, proving that sometimes the sweetest success stories come from unexpected directions. From bachelorette parties to pet-themed cookies, each creation tells a story of creativity and passion. Her journey culminated in winning a novice cookie decorating competition at the state fair, establishing her presence in the local baking community. Ready to be inspired by this remarkable story of reinvention and resilience? Tune in to hear how a career pivot led to the perfect recipe for success! Check out her custom cookie decorating for your next party, use a local Minnesota catering business! Connect with Kristi and order cookies: https://www.cookiesonthefly.com/ Find her also on Instagram. Estimated Timeline: 00:00:02 - Creative Cookie Ideas for Book Fairs 00:04:02 - Challenges of Cookie Decorating 00:05:59 - Creating Custom Cookie Recipes 00:09:55 - Creating a Cookie Business Name 00:11:32 - Starting a Cookie Business During COVID 00:22:57 - Challenges of Shipping Cookies 00:26:04 - Valentine's Day Cookie Success Story 00:28:33 - Favorite Cookie Themes and Personalization 00:37:12 - Growing a Cookie Business 00:44:01 - Future Plans for Cookie Business 00:48:14 - Creative Cookie Classes for Special Events 00:51:09 - Challenges of Cookie Decorating for Events 01:00:26 - Authors and Creative Collaborations 01:03:14 - Importance of Personal Connections in Bookstores 01:06:27 - Custom Orders and Upcoming Markets Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 3, Episode 10: Hawaiian Bread Party Sliders, Hybrid Recipe Vegetarian and Ham, perfect for a multi diet party dish! Make as many meat containing sliders and as many meatless sliders as desired. This recipe is for 10 meatless and 50 meat sliders. These sliders are served hot! They are super good with a warm cheesy filling and a crispy buttery top. This is very simple recipe, but be sure to allow time to build all the sliders. This party recipe is a favorite and it's so yummy and satisfying! #easyrecipe #partyfood #vegetarian #meatless #food #mealprep #recipes Ingredients: 2 eight oz containers spinach artichoke parmesan dip (or any spinach dip)  60 Hawaiian buns, sliced 30 slices cheddar cheese, deli pre-sliced sandwich slices 50 slices thinly sliced ham sandwich meat 1/2 tsp garlic salt with parsley 6 Tbsp melted butter Directions: Cut each bun in half. Spread a thin layer of spinach dip on the inside of each of the top half of the buns. Tear each cheese slice in half, then fold it in half to make a square. Place the folded cheese slice on the spinach dip. For 50 meat sliders, fold the ham slice into a square to fit the bun, For the ten meatless sliders, simply skip the ham. Add the bottom bun and place the sliders in a foil lined 9x13 inch metal or glass baking dish. Fit all the sliders in the pan snugly, so they are touching each other. Add the garlic salt to the melted butter and stir. Brush it across the tops of the sliders. Cook at 400 degrees for 15 minutes until a dark golden color on the top bun but watch it and take it out before it gets too dark. Enjoy! Join my newsletter at the link below. Mentioned in the episode Books for Africa. Check them out online and help out today! https://www.booksforafrica.org Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 3, Episode 9: Mediterranean Feta Pasta Dish, Meatless and Meat-Containing. This is a fabulous split table recipe! This hybrid recipe is one that is very easily modifiable for split tables because the meat is added at the end and so it's easy to split the recipe into a meat portion and a meatless portion. This uses fresh ingredients and the only cooking done is to cook the pasta, so it's relatively quick aside from some chopping of veggies and tomatoes. This recipe is a super easy and quick meal prep for a dinner meal, or lunch, and it's also got a summer-y type of felll to it. Ingredients:  6 oz crumbled feta cheese (about 1 1/2 cups) 2 1/2 cups chopped fresh tomato (roma or larger tomatoes with seeds removed) 1 cup chopped English cucumber 1/2 cup chopped green onion (including the full green part, can add more to taste) 4 Tbsp olive oil 1 Tbsp lemon juice (juice from about 1 fresh lemon) 1/2 tsp dried basil 1/4 tsp garlic powder 1/4 tsp salt 1/4 tsp black pepper 1/8 tsp dried dill 1/4 tsp ground oregano 1/4 cup grated Parmesan cheese 1 pound pasta, any shape 1 pound smoked sausage sliced (or cooked chicken or turkey works too) for the meat portion of the recipe Instructions: Chop veggies and tomatoes. Whisk together olive oil, lemon juice, spices, and herbs. Pour liquid over the veggies and cheese, stir well.  Add cooked pasta and stir. Serve. Super easy!  One day ONLY book giveaway...including my book Cabin Crew! Get over 1,100 FREE books on Amazon in the Romance Book Blast, brought to you for one day only July 22, 2025 by the authors themselves, the authors decide to do this, NOT Amazon, but Amazon allows it. Please give the books you download for FREE a review! Thanks! Find all the books at: http://www.romancebooklovers.com/ and mine at https://www.romancebooklovers.com/youngnew My book Cabin Crew is YA Contemporary Romance and its in the category Young and New Adult. You can sign up for my newsletter for more updates and other free opportunities throughout the year at https://www.juliehoagwriter.com/ Enjoy! Perfect day to stock up on summer reading, and beyond! Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 3, Episode 8: No Cook Noodle Crockpot Mac and Cheese Recipe, a vegetarian meal and/or a side dish recipe. This is a very easy and quick meal prep recipe where you can plop it all in the crockpot and let it cook itself! The noodles cook in the crockpot, but be sure to stir to coat them. It's a great way to make a hybrid dish too because you can top it with bacon bits or crumbles for those desiring meat and skip it for those who want a meatless dish. Set up this meal to cook and go do something fun or relaxing! Crockpot cooking frees you up to do other things. #macandcheese #macaroniandcheese #easyrecipe #crockpotrecipe #vegetarianrecipe #vegetariancooking Ingredients: 1-1 1/2 Tbsp coconut oil 1 pound uncooked elbow pasta noodles 2 1/2 c. skim milk 12 oz. evaporated milk 3 cups shredded cheddar and jack cheese 2 cups (or 1 1/2 if you desire less cheese, use 2 cups for the cheesiest) American cheese, cut up into pieces 1 tsp salt 1/2 tsp black pepper 1/4 tsp garlic powder 4 Tbsp butter Top with bacon crumbles for the meat lovers. Directions: Spread coconut oil all across the ceramic insert cooking vessel of the crockpot. Add uncooked pasta, evaporated milk, skim milk, cheeses, salt, pepper, and garlic powder to the crockpot. Stir well to ensure all noodles get wet and press them down as much as possible into the liquid. Dot with butter chunks. Cover and cook on low for 1 hour. Stir. Cook on low 1 hour. Serve! Heat up any leftovers in a pot on the stovetop or microwave it with a little milk added in. Very good leftover this way too. Enjoy this easy meal! Please let me know how it works out for you! Take care! Julie BOOKS! New helpful little book about cooking for a split table! How to Cook for a Split Table of Vegetarians and Meat-Eaters book affiliate link, the podcast may receive commissions on sales. The for the support!  https://amzn.to/4gioVK8 Get my Minnesota cookbooks! Cook with eggs! American Midwest Cooking Quiches cookbook (affiliate links) https://amzn.to/3DpQoaE Universal link https://storyoriginapp.com/universalbooklinks/07baee4a-61dc-11ed-ba27-277909561aeb Split Table Recipes Cookbook One Dish, Two Diets Cookbook author https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Other: Self help book: 40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv Get my YA Contemporary Romance Novel Cabin Crew for FREE on Kindle Unlimited, or in paperback. Peruse all the books! Link to Cabin Crew Book (affiliate link): https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223 Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 3, Episode 7: Grilled Romaine Salad, Let's Get Weird and Grill Lettuce! I promise it's good! It sounds odd to grill a head of lettuce, but it's actually really good and a fun twist on salad! Plus, a Fourth of July no bake salad recipe and grilled portabella mushroom recipe and ideas.  #summergriling #fourthofjulyrecipes #fourthofjulyfood #summerrecipes #vegetarian #vegetarianrecipes #summerfood #outdoorcooking Find the recipes on my website: Grilled Romaine Salad https://www.juliehoagwriter.com/2020/07/02/grilled-salad-with-romaine-and-portabella-mushrooms/ Fourth of July no bake Red, White, and Blue Salad https://www.juliehoagwriter.com/2018/06/03/easy-no-bake-dessert-salad-for-the-4th-of-july/ BOOKS! New helpful little book about cooking for a split table! How to Cook for a Split Table of Vegetarians and Meat-Eaters book affiliate link, the podcast may receive commissions on sales. The for the support!  https://amzn.to/4gioVK8 Get my Minnesota cookbooks! Cook with eggs! American Midwest Cooking Quiches cookbook (affiliate links) https://amzn.to/3DpQoaE Universal link https://storyoriginapp.com/universalbooklinks/07baee4a-61dc-11ed-ba27-277909561aeb Split Table Recipes Cookbook One Dish, Two Diets Cookbook author https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Other: Self help book: 40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv Get my YA Contemporary Romance Novel Cabin Crew for FREE on Kindle Unlimited, or in paperback. Peruse all the books! Link to Cabin Crew Book (affiliate link): https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223 Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 3, Episode 6: Campfire Cooking Cinnamon Sugar Breadsticks.  With the weather warming up, it's time to think about outdoor cooking, cooking while camping, and over backyard bonfires. This recipe is simple, fun, and interactive and will get everyone involved! Rather than roasting marshmallows, get some bread dough on your stick over the white coals! #campfirerecipes #recipes #outdoorcooking #bonfires #backyard #breadsticks #funrecipes #cookingoverfire #roastedbread Find the recipe on my website where you can also print off the recipe: https://www.juliehoagwriter.com/2018/09/04/campfire-cooking-cinnamon-breadsticks-recipe-camping-backyard-bonfires/ Get my YA Contemporary Romance Novel Cabin Crew for FREE on Amazon as a part of the mental health Indie Author Central Event May 13, 2025 to May 17, 2025. Peruse all the books! Link to Cabin Crew Book (affiliate link): https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223 Indie Author Central Event for FREE and reduced cost indie books, the mental health event is May 13, 2025-May 17, 2025 https://www.indieauthorscentral.com/ Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 3, Episode 5: Italian Lime Broccoli Side Dish Quickie Recipe. This is the first in my quickie recipe series! The episodes will be quick AND the recipes will be quick! This is yummy! It's the best way to eat broccoli! This is a really super delish recipe and it's so fast and quick, it's a snap! Listen for easy meal prep! This is great for vegetarian cooking or a veggie side dish for any meal. #sidedish #broccoli #vegetarianrecipe #veggies #vegetablesidedish #mealprep #easyrecipe #meatless Italian Lime Broccoli Recipe: Ingredients: 1 lb. fresh broccoli in bite size florets 1 Tbsp lime juice 1 dry packet Italian dressing mix 1/4 cup olive oil Instructions 1. Mix olive oil and Italian dressing mix. 2. Pour it over the broccoli and stir it well. 3. Drizzle lime juice over and stir well. 4. Bake 15-20 minutes at 350 degrees, then about 5 minutes at 400 degrees until browned as desired. 5. EAT! Also mentioned in the episode: Yogurt Herb Bread: Ingredients: 2 cups plain non-fat Greek yogurt 3 cups self-rising flour 1 tsp. basil leaves 1/2 tsp ground oregano 1 tsp. dried chopped onions 1 tsp. dried rosemary leaves 1 tsp. garlic salt with parsley 1/2 tsp. black pepper 2 tsp olive oil 1/2 tsp. kosher salt Instructions: How to cook 1. Combine all herbs and spices and stir well. 2. Add flour and yogurt and about 4 tsp of the spice/herb mixture to a bowl. Knead together with your hands.... it seems like it won't form into a dough ball, but keep going, and it eventually will come together. 3. Form the dough into a 9-inch-long loaf and place it on a cookie sheet lined with parchment paper. 4. Cut a shallow slice down the center of the loaf. 5. Bake at 350 degrees 35-40 minutes.  6. Remove from the oven when it's golden brown, but don't cook it too long. 7. Brush it with the olive oil. 8. Sprinkle it with the kosher salt. 9. Let it cool and slice it. 10. Enjoy! Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 3, Episode 4: Italian Sandwich Spread, Vegan and Vegetarian to Spice up Your Subs. Print the recipe from my website:  https://www.juliehoagwriter.com/2018/05/02/italian-sandwich-spread-recipes-for-vegans-and-vegetarians/ Add this tasty spread to meatless sandwiches or meat sandwiches to add some yummy zip! Or use this spread on toasted sandwiches, sub sandwiches, crackers, or as a dip for veggies or chips. An easy way to change the flavor of your sandwich! Great for family meals and party food ideas! #sandwich #sandwiches #vegan #vegetarian #recipes #recipe #vegetarianrecipe #veganrecipe #mealprep #lunch #picnic BOOK GIVEAWAY! Cabin Crew, YA Contemporary Romance Novel, set in Minnesota! Written by the podcast host, Julie Hoag Win a free signed copy of my book by entering this giveaway. Signing up gives you a chance at winning a signed copy. US addresses only, void where prohibited: Sign up here (signup ends March 31): https://www.rafflecopter.com/rafl/display/009ceec410/? Get an ARC copy of Cabin Crew on BookSirens here: https://booksirens.com/book/GPWSKYG/B65LFT1 Click through to learn more about the book! Preorder your copy here: https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223 Enjoy! Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 3, Episode 3; Veggie Avocado Egg Salad and Veggie Cilantro Lime Salad, and my new book! I'm thinking of spring and Easter, and salads! These two salads are super quick to make and super tasty! They are both vegetarian recipes, but not vegan. The Veggie Avocado Egg Salad has the added boost of protein, and with it having the eggs, it fits right in with Easter! This salad can be whipped up in minutes! I suggest making it close to when you intend to serve/eat it. Both salads are loaded with vegetables. On my website, you can easily find the recipes and the instructions and even print them if you'd like: Veggie Avocado Egg Salad https://www.juliehoagwriter.com/2017/02/09/veggie-avocado-egg-salad/ Veggie Cilantro Lime Salad https://www.juliehoagwriter.com/2016/10/10/easy-veggie-cilantro-lime-salad/ Would you like to help me launch my new fiction book? Want an ARC copy of my new YA Romance novel 'Cabin Crew'? It's a retelling of The Breakfast Club! Find out more and sign up to get a free ARC in this link: https://docs.google.com/forms/d/e/1FAIpQLSdWRAyT_28cqR0kQ57PUXjFm3L3l8zOtnX4v1KFIyd9q73b7g/viewform?usp=header The book has the following tropes: YA Contemporary Romance, Romantic Comedy, Drama, Forced Proximity, Enemies to Friends, Cinnamon Roll MMC with grit, empowerment of women. The book will also be on BookSirens as an ARC Starting in early March. It will release on March 14, 2-25 and also be in Kindle Unlimited. #salads #vegetarian #recipes #mealprep Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 3, Episode 2: Tator Tot Hotdish for Vegetarians AND Meat Eaters One Recipe One Dish. As a vegetarian, have you ever looked at a dish and wish you could have some too? Well that was me with Tator Tot hotdish for years, so I finagled a meatless Tator Tot Hotdish so I could have a vegetarian tator tot hot dish alongside my family have meat tator tot hotdish. Tator tot hotdish is popular in Minnesota, and is a class Midwest dinner casserole dish. I've never tasted it, UNTIL I made a vegetarian version. This is one recipe for one dish to create a meatless hotdish portion and a meat portion. Midwest cooking! Casserole Recipes! Let's go! #vegetariantatortothotdish #minnesota #minnesotacooking #midwestcooking #hotdish #casserole #vegetarian #vegetarianrecipe #familymeals #familycooking #juliehoag Recipe adapted from "The Great Minnesota Hot Dish" cookbook by Theresa Millang (affiliate link, podcast may receive a commission on purchases, this supports the podcast, thank you!) https://amzn.to/3PJoM6I Make this dish work for vegetarians and meat-eaters: Ingredients:1 lb ground beef, lightly seasoned with salt and pepper 1/2 cup chopped onions (cooked is better) 1 (10 3/4 ounce) can of cream of celery (or cream of potato) 1 cup creamed corn (or beans or peas) 1 small can of peas and carrots, drained 1 (10 3/4 ounce) cream of mushroom soup Frozen tator tots 1 can chickpeas (drained) 1/2 cup fried onions Instructions: Spread raw ground beef in 3/4 of a greased 9x13 glass baking dish. Sprinkle with salt and pepper. Spread chickpeas across remaining 1/4 of pan where the ground beef is not.  Sprinkle evenly with cooked diced onions. Top with cream of celery soup, spread it across with a spoon. Top with can of creamed corn, spread it across the whole pan evenly. Spread the can of drained peas and carrots evenly across the top. Sprinkle evenly with fried onions. Lay a confluent layer of frozen tator tots across the entire pan. Spread cream of mushroom across the entire top of the dish. Bake at 350 degrees for 55 to 60 minutes. Carefully scoop out meatless portions, avoiding scooping up any meat. Top each serving with ketchup to garnish as desired. Enjoy! BOOKS! New helpful little book about cooking for a split table! How to Cook for a Split Table of Vegetarians and Meat-Eaters book affiliate link, the podcast may receive commissions on sales. The for the support!  https://amzn.to/4gioVK8 Get my Minnesota cookbooks! Cook with eggs! American Midwest Cooking Quiches cookbook (affiliate links) https://amzn.to/3DpQoaE Universal link https://storyoriginapp.com/universalbooklinks/07baee4a-61dc-11ed-ba27-277909561aeb Split Table Recipes Cookbook One Dish, Two Diets Cookbook author https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Other: Self help book: 40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv Julie Hoag - YouTube Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 3, Episode 1: Cream Cheese Quiches, Jalapeno and Onion & Chives. These little quiches are so good! With a pie crust cradling them, these savory creamy quiches are super tasty and so delicious! #vegetarian #eggs #cooking #cookbook #recipes #meatless #breakfast #brunch These are easy to make quiches. This recipe originated for my cookbook American Midwest Quiches, but I modified it to make one jalapeno quiche and one onion and chives quiche. I did this so there was a spicier version and a less spicier version. It can easily be modified to all spicy or all non spicy. Ingredients: 7.5 ounces jalapeno flavored cream cheese, softened 7.5 ounces onion and chives flavored cream cheese, softened 8 eggs, divided 2/3 c. skim milk, divided 1/2 c. white onions, diced 1/2 c. red onions, diced, 1/3 c. green chilis 1/3 c. canned jalaplenos 1/2 c. shredded cheddar cheese, divided 1/2 tsp garlic salt, divided 2 pre-prepared pie crusts 1 tbsp olive oil OPTIONAL: 1/2 c. bacon bits OPTIONAL: 2 c. salsa Instructions: Beat together 4 eggs, 1/2 c. milk, and 1/4 teaspoon garlic salt separately in two separate bowls. Add the softened cream cheese (set out at room temperature until softened) to the egg and milk mixtures, one jalapeno cream cheese to one bowl and one onion and chives cream cheese to the other. Mix with a hand mixer until fully blended smooth.  Saute both types of onions in olive oil until softened. Press pie crusts into 2 pie pans (be sure to set them out at room temperature first to soften them). Spread jalapenos across one pan, green chili across the other. Spread 1/2 the onions to each pie crust, sprinkling them across evenly. Sprinkle 1/2 c. shredded cheddar cheese evenly across both crusts. Pour the jalapeno cream cheese, egg, & milk mixture across the jalapeno quiche and the onion and chives cream cheese, egg, & milk mixture over the green chilis quiche. If you wish to make them with meat, add bacon bits to desired quiches (alternatively top with bacon bits after cooking). Bake at 350 degrees for one hour. Quiche is done when a knife inserted in the middle comes out clean.  Allow quiches to cool for about 10 minutes. Serve. Top with salsa as desired. BOOKS! New helpful little book about cooking for a split table! How to Cook for a Split Table of Vegetarians and Meat-Eaters book affiliate link, the podcast may receive commissions on sales. The for the support!  https://amzn.to/4gioVK8 Get my Minnesota cookbooks! Cook with eggs! American Midwest Cooking Quiches cookbook (affiliate links) https://amzn.to/3DpQoaE Universal link https://storyoriginapp.com/universalbooklinks/07baee4a-61dc-11ed-ba27-277909561aeb Split Table Recipes Cookbook One Dish, Two Diets Cookbook author https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Other: Self help book: 40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv https://www.youtube.com/@juliehoag2233 Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025