Friends & Fiction
Friends & Fiction

Episode · 10 months ago

Sunday Bonus Episode: Holiday Cooking with Nathalie Dupree

ABOUT THIS EPISODE

James Beard Award-winning author of 15 cookbooks, Nathalie Dupree, joins the Fab Five to discuss how food and stories go hand-in-hand, her legacy as a "connector," clever entertaining hacks, and who she'd invite to her fantasy dinner party. http://www.nathalie.com/

Welcome to Friends and fiction. Fivebest selling authors, Endless Stories, Friends and Fiction is a podcast withfive best selling novelist whose common love of reading, writing an independentbookstores found them together with jets, author interviews and fascinatinginsider talk about publishing and writing. Thes friends discuss the booksthey've written, the books they're reading now and the art of storytelling.If you love books and you're curious about the writing world, you're in theright place. Bestselling novelist Mary Kay Andrews, Christine Harmel, ChristieWoodson, Harvey Patty Callahan, Henry and Mary Alice Munro are five longtimefriends with more than 80 published books. To their credit at the Start of the Pandemic, they gottogether for a virtual happy hour to talk about their books, their favoritebookstores writing, reading and publishing in this new, unchartedterritory. They're still talking, and they've added fascinating discussionswith other bestselling novelists, so join them live on their friends andfiction Facebook Group page every Wednesday at 7 p.m. Eastern, or listenand view later at your leisure. Welcome everybody Monday, our monthlybonus episodes, which means it's time for friends and fiction. Five bestselling authors, endless stories I'm Mary Kay Andrews, and I'm hosting ourguest, Nalley. Dupri. My forthcoming novel, The Newcomer, will be out fromST Martin's Press on May. I Am Christine Harmel, and my next novel,The Forest of Vanishing Stars, will be out July 6th from gallery books. I'mChristi Woodson Harvey and my next book, Under the Southern Sky, will be outApril 20th. I'm Paddy Callaghan, Henry, and my new novel comes out on March 9th,and it is called Surviving Savannah and hello, I'm Mary Alice Munro and my newnovel than that. The Summer of Lost and Found is out May 11th, and as I'vealready mentioned are, Wait, Did I forget somebody? No e Behind the scenespeople that E. Depres, whose latest book book is Natalie pre favoritestories and recipes and Natalie is the James Beard Award winning author of 15books. She's also started more than 300 television episodes, but the networkYes Learning Channel, her bestselling book, New Southern Cooking, startedentire culinary movement. She's won James Beard awards for Southernmemories and comfortable entertaining, as well as as as well as Natalie Depres.Mastering the Art of Southern Cooking, which is kind of the Bible now writesfor The Charleston Post and career and does short videos for them as well asoccasionally for other publications. Her husband, Jack Bass, is the authorof nine books on the American South, and since we are talking about booksand bookstores, this week's indie bookstore is boxed in books andCharleston. The owner, Polly Buxton, has said she had only one dream sinceshe was in her late teens to create a bookstore in downtown four of them thatsupported the writing and reading community, a place that stimulatedcreativity and conversation. This week, Must in Books is offering a 10%discount on books by by our guest, Nalley, as well as by the five friendsand fiction authors with the code Friends Fiction. Um, you'll find a linkto the store on the website and on our Facebook page. Sean, will you bring onNatalie E. It's way I just started this...

...this week. We're going to change it upa little bit. Instead of friends and fiction. I think we're gonna call ourfriends and food way now, since I've been a fan of your since, I firstyou're cooking show on PBS. And, of course, your books are the stars of mygroaning shelves. A cookbook e with me. Let me I'll grab it in a minute. Um,it's the entertaining one where you have this lavish. Um, you know, the oneI mean with the lavish hair car. That one. This is a very nice book. Abeautiful. In fact. When I was looking good yesterday, I thought I think Imight make that chocolate chess pie O e. Figured you were talking about with bighair. Yeah. Oh, were you in that? That you look like 20? She was Well, I wasin 2029. I took my first cooking class of 30. Yeah. Yeah, Brooke hair covereda lot of things. E could remember our past first cross when I was a featurewriter for the agency. The Atlanta Constitution. You were the columnistthen? I was lucky enough to beg invites to your legendary book parties at yourhome in the town. Atlanta. Now, I know you're in the middle of a big lifechange right now. Can you tell us a little bit about that? Well, we decidedabout a month ago. Uh, to go up to Raleigh. Just toe. Look at what, uh,places for people. Quote over 55 independent living. And they had aapartment available or two bedroom apartment available. And Jack has threeChildren in Raleigh, which he wanted me to mention on. Eso eso uh, that's whathappened. Uh, they had an apartment available, so we said we were going. Sowe're moving, like, December 1st or third or something way shock inCharleston. Just utter shock. I mean, all of us, five of us here, You knowCarol Keogh to me, Natalie. So I'm not in shock. I'll just come visit you. Youcould do that. And North Hills, North Hills has great restaurants right there.And, of course, Ridge Books is right there, so yeah, I just moved there.Have a couple of years ago, actually. Yeah, that's a terrific It's a terrificlocation. Okay. Kristen, we're going to get right to it. Um, Kristen, you havea question for Natalie, right? Yeah. Eso Natalie, it's so nice to meet you.So I wanted to talk to you a little bit about food and stories. So my 2012novel The Sweetness of forgetting is about a family bakery that actuallyholds deep family secrets from the Holocaust. And part of the plotinvolves the idea that the family's history has been there all along, bakedright into the recipes, even if the younger generation didn't know it. Thatidea has always meant a lot to me. This idea that there are stories andeverything we cook. I know that in your cookbooks, especially Natalie Dupri'sfavorite stories and recipes, you often include stories with your recipes. Canyou talk a little bit about that and why it's important to you and why foodand stories sort of inevitably go hand in hand? Well, when, actually, when Iwas working at The Atlanta Journal Constitution with Mary Kay, Um, See, Isaid it Uh uh, the, uh, the editor, the...

...features editor, suggested in me thatbecause I liked writing Putin and stories that I write a column aboutfood and relationships on and food is a control issue. It is like the mostpowerful thing there is, you know, it controls countries. You think offamines, you think of of times of abundance, you know, think of all thestories that are in the Bible about food, and you just sort of amazed aboutwhat, Like manna from heaven, You know, uh, on Thio Thio, the pharaoh thatlearned that there were going to be seven years of feast and seven years offamine and eso eso I've always been then that food is the most importantthing to write about that it's that it's involved in all of our lives inevery way, even if we don't like food. Uh, there are people that don't like toeat. Um, we still have to eat. It's the first thing that we do when we're born,and it's the last thing we get a choice about when we die. You know, you canchoose whether or not to go on those tubes. And, um, and an incidence, oneof our favorite. One of my favorite writers, uh, brought me a pamphlet whenmy mother was dying and it was really important. It was It said that we entera euphoria when we are dying and we don't have food and and drink, and inparticular, I guess it's water that does it. But when you don't have foodand water, you go into a euphoria and that allows you to pass on. So withwhere did not know that that's right. I didn't either ended. And it was socomforting to me, um, that it meant that I could let my mother gowithout insisting that stay alive just to make me not feel guilty about takingher off of wow. Wow things. So, uh, what was wonderful and, well, I wasvery grateful for it. Wow. Gosh, food and life go together. Yeah. Yeah, right.I mean, food is more important than sex. Really? E you can't live without food.Everybody always talked about sex being the most important thing in themarriage. But I still believe that it was a after some point. Right. And theolder you get, the more important a. Honey, what's for dinner? We Oh, Do youhave a question for for Natalie, don't you? Yeah. I have 1000 questions forNatalie, but I picked just one. So, Natalie, you know how much I loveseeing you. And you know how grateful I've been to you through the years Andhow your home in Charleston? I can't...

...imagine anybody else living in thathouse. I can't believe you're leaving. It feels kind of shocking. But I firstmet you in Charleston with Mary Allison Marjory Wentworth, our poet laureate.Um, she was the poet laureate of South Carolina at the time years ago, andsince then you've given parties for my book releases, and I've been to so manyothers that you've done for other authors. So even beyond cooking, you'vebeen a force in the literary world giving Suarez introducing us all toeach other, making sure we're connected. And I know you did this even back inAtlanta. So I want you to talk about that legacy you've left. I think it'spart of your hostess heart, not just for cooking, but for gathering people.I think it's your legacy in many ways. Well, I do love. I just love havingpeople over. And I didn't know that there was such a thing as a connector.I mean, there are all sorts of new words for social interactions, And sosomeone told me that I was the connector and I was sort of startled.But then I realized that they were right, that that was the thing that Iloved doing most Waas waas connecting people introducing people, uh, twopeople they married or or 11 girlfriend of mine. Um, who lives in in Florida?Uh, when she was a member, we were both members and are both members of theInternational Association of Culinary Professionals. And for four of herbooks, we were sitting at the same table and I introduced her to apublisher that published her wolf. I'm sure she's very grateful. Not she Well,we laugh about it, you know? Yes. Uh, they weren't published my books, butthey were very interested in Hurst because, you know, she believes in dietfood. I mean, I'll be food. Oh, that's in the same category as the people youwere saying that don't really like Thio people. There are people. There arepeople who eat their their people eating. They don't care about how thefood tastes. They just want they know they need nutrition and it's fuel. Sothey're interested in Yeah, the difference between loving thio eat ande a minute. But you know what I meant E you've got a question. I dio Well,first of all, everyone out there. We've mentioned this in the introduction.This'd is the Bible mastering the art of Southern cooking. It really is. Andit is what's for Southern cooking what Julia Child did for French cooking. Andif you're Southern Cook, it's a must have and to make the great Christmasgift for the person you know who loves to cook in the Southern food anddoesn't have the book. But speaking of being the Julia Child, I have been inyour kitchen, as Patty said, and it's always so much fun to get there alittle early. You know when when there's a soiree, you go. It's aCharleston single house and you walk up the side porch and there's Jack withthe bar coolers and you come in and you kind of stand in the front and you kindof get a little for you. And there's paintings everywhere. I love you havegreat art, and so you kind of check out who's in the front. And then there'sthe dining room with the moment Natalie...

...puts food on the table. The men Oh,don't they really? And it's gone. Hurry up, get something. It's God. Those menhoard the place, and it's it's really a lot of fun and in the back room iswhere often Natalie would sit with the bookseller and the books would besigned. And it was always so special. And then right next to that is yourkitchen. And everyone would think that someone who is the dry end of cookingthe major chef would have this huge kitchen. I think Julia Child again,right? Your kitchen is much more like Julia Child. It's very French. There'sand I wouldn't say petite. It's what would you describe more than hers? Waas.But But her has always looked small in the photographs, but he had it. Hedidn't get a table, but how she did all right, You didn't have that. But whenyou think that you created not only you know how all those recipes but amasterpiece like this in a small kitchen. I just found that. So everytime I looked at it, I was inspired that there was hope for someone like me,you know, because you knew the true art off cooking. You didn't need the fancymachines and all that. You knew how to get it done. So, two questions. What do you think of the essentials inthe kitchen. What is absolutely must have. And also, if I looked in yourfridge, what would be the one thing I would always find? Well, you know, you'd always findbutter. Excellent. I mean, always and heavy cream because you can always makea meal on eggs. So the basics, you know, the basics. And then I live in thesouth of pecans or pecans. If you want to call them that way and then infreezer, I always have frozen peaches. Um uh, that one that black and get him.But otherwise frozen peaches and I always have self rising flour for for acobbler, because always with something up. Yeah, you can always make a cobbler.And what's bad about a peach cobbler? I mean, someone from Seattle once told methat they couldn't put put peach cobbler on there menu because peoplewould know that if the peaches were frozen Mhm. You know e Yeah, a forever.It's frozen shrimp, right? Exactly. That's what I was gonna say. We'rewilling to eat shrimp from China. Shrimp? Yeah, that God knows where whatit ate when that's right underneath the so tree in the silkworms. Drop ur werewilling to eat that, but we're not going to eat a pizza frozen fresh. Giveme a break. So it's your favorite tool. Which of all the instruments or toolsor even appliance? What's your favorite? Well, I can't imagine not having awhisk. The whisk was the first really the first step out of myself. Uh, whiskthe thing that I bought when I was interested in cooking but hadn't takenany cooking classes. And I bought the wrong kind of whisk e bought aroundrisk. That kind of you go like that. It's weird, you know, people do with itrather than a rotary whisk, and I couldn't understand why I couldn't riskRecipe said Whisk e wouldn't I just...

...couldn't understand it. That's why Ilike demystifying cooking, because it's not fair that you're supposed to knowwith my it's just not there. And there's a lot of stuff that's not there.Going back to what Christie talked about. Uh, a lot of Southern womendidn't know how to cook. They had Thio or they weren't allowed in the kitchenbecause a tyrant was there that wouldn't let them in on DSO they hadthio. They had Thio learn on their own business, and or they could watch oneof your cooking shows or they wanna microfiche. Oh, yeah, a tacit Ah, takea class at the old richest department store where Natalee taught a livecooking class for many years. Right, Natalie, Right. Nearly 10 years. Yeah.People went through that school. Yes. I think I had 10,000 students. I finallycounted them. Well, one time you counted them. And and, uh so they alllearned to make biscuits and pie crusts. And I think that gives me the mostpleasure because they learned. And if it wasn't a whisk, it would be arolling pin, I guess. Yeah, Yeah, yeah. Rolling pins really important as well.Now you've got You've got a question, E Oh, I love that story. I'm sorry aboutmy light, but I'm in it now. I can't Really I'm never sitting here like lateafternoon, so e have a rainbow on me. It's lovely, but I love that when youjust said because I remember being in college and my grandmother would alwayshelped you makes this amazing caramel cake. And I was trying to make one formy husband for his birthday. Well, he wasn't my husband, and he's my husbandnow. And it was the first birthday we were dating and he loved caramel cakeand I could not get it right. And I finally got in the car and drove fromChapel Hill to Salisbury and sat in her kitchen so that she could make theicing work. And she just doesn't like it's nothing, and it just pops rightout E 10 times, and it's no, that is not even related to my question. Myquestion is, you are such a noted hostess, and I have heard that you havesome crazy good hacks, like filling coolers with soapy water to hide potsand pans during a party. So can you share some of your special hacks withus so that when life gets back to normal and we can have parties again,that we can entertain like Natalie? Well, that is the most important thingthat I have anyone t to tell anybody Thanksgiving, which is that before youget started, before you start washing the pots and pans, you need to bring ina cooler of hot, soapy water. Yeah, and, uh, you know some particularly one onwheels if you could get one, or but anyway, you can put it in the bathtubif you need to. Uh, it doesn't matter or out on the or out on the patio. Andthen you take all the last minute pots and pans. So the turkey pan afteryou've made the gravy and the the mass potato pan on the person like my frienddear friend Beverly, who will probably watch this. But she always broughtBeverly Molander uh, Mary Kay and she would always bring her mashed potatoesbecause he didn't like mine. E Well,...

...actually, she brought a turkey to whichwas when I long said, everybody Wild turkeys. Uh, eso we I always get tosmall turkeys like 12 to £13 and I cook one the night before and I cut it upand and put it in plastic bags and sorted according to white and dark. AndI served that on, and I make my mashed potatoes the night before and I reheatthem in the microwave. You're on top of the stove, but it's easier in themicrowave. Mhm. And so then Beverley wants is in that day and with theturkey that she made that morning on and and so I put it on the on thesideboard to say This is Beverly's turkey Onda We can cut up, up We hackit up later and people my pre cooked turkey and they just think it's greatbecause they're looking at her turkey, which is moist and terrific. Butthey're eating mine, which over a hole in the calm and and the same thing withmashed potatoes. I love e. I make them all e your family isn't sitting waitingfor you to serve and cut and cut and cut. You haven't all ready to go trustyour night there. You know food into control issue there already hungrybecause you're feeding them some outlandish is time in the day where Ialways insist on eating at noon and I say we're eating show up Attn Oon Youknow, have a drink or whatever you want, but we are sitting down when the firstchild cries or your grandfather gets mean a good price right there. Yeah,people get hungry hungry on Thanksgiving, but But anyway, Beverlycomes in and she mashes her potatoes in the kitchen in the middle of a minute.I'm left with the dirty pot and I look, I worked like a slave for three days.And there is that pot on S O. I learned just to put it in the cooler. E think Iwould send it home with her. Natalie. Well, you can wash it or she a thio.I've never I've never inviting Beverly Moland into my house, e like that idea,you know, in the crockpot on then I might add some chicken stock or somecream or whatever. So they keep right out. Yeah, that's a good one for, youknow, when you have a ton of we're not having a ton of people for anythingthis year, but it's a nice thing to do. Oh, my gosh. That's why I'm writing allthis down. You got a lot of things is genius. Well, I like I like the idea ofthe O. E. Um, Did I put that in a cookbook? I don't think I did, but youknow, I'm irish. So mashed potatoes. I would have mashed potatoes three days,you know, three meals a day. I love you of the turkey therapy. When I waswriting my cookbooks. Somebody told me...

...about the concept of the beauty, thebeauty dish, which is the one that you put out and take pictures of. So youhave the beauty and then you have Natalie's turkey. I think I'm gonna dothat. From now on. I like that. I get the big 24 pounder just cause I can,you know, just as Bigas. It'll be. But the two turkeys is really smart. Well,the 24 pounder is huge to cut up. You have a lot of leftovers that you don'twant, and, um but it looks like Norman Rockwell. It's harder to cook. It takesup the whole oven, you know, give room for the but the other things that youhave to heat up at the same time. So I just do the small turkey. And then if Ido a small turkey that day, I just have forward in the oven. Yeah, Now I get toask a question, and I love asking people. Natalie, you're having afantasy dinner party. Who is the guest of honor? Who else is invited and whatare you cooking? Oh, dear. Well, I've had so many guests of honor. Uh, youknow, um, I've had Craig Claiborne. And And hepinched my friend Elliott at the table at the dinner table. Ankle. He pinchedElliott. Uh, yeah. You email Elia and asked me about that, right? You know,he's cute. You know, on Craig was a lot older than we were. Eso famous peoplecan be bad. See people, whoever you want at their dinner party, you couldhave. And what are you going to cook for him? Okay. Just please say mebecause I'm coming. Whether you invite me e have all of you a a love youfamous people. Uh huh. I know who I wouldn't have. Uh huh. Well, yeah, uh,I wouldn't have Pat Conroy again. E I loved Pat Conroy in many, many ways,but But he But he was just not necessarily a good, uh, dinner guest.Who would you have fantasy Dead or alive? Anybody? Oh, that's such a mean thing. Uh, well,I think Princess Di would be nice. E I'd like to just us men with her. No, e.I'd like to trash talk with her and e old jug ears. Exactly. Uh, I'd like tohave Sandra Conroy. She's Yeah. Yeah, she's a lovely dinner guest. Um, I whatwould you cook? I would like to have. Maybe I would have an all female dinner.Okay. And I would have Hillary Clinton. Good. Sandra Conroy, all of you. You,uh, di purpose die. Um, fabulous. Couple of Michelle Obama?Definitely. Yes. Oh, how cool. If you...

...would promise that you wouldn't wearanything Sleeveless. Can you tell people that you don't wanna look attheir arms? Well, arms have gotten I can't even weighed my arms. Can't evengood bye to the grandchildren without being embarrassed. You know, theyresonate. Oh, Natalie, I would have Michelle Obama if she would wearsomething. Farms. What's on your money for this fantasy party? Well, you know, I would serve a peachcobbler, probably. Or peaches if I could, um, or or a pecan pastry of somesort. Um, but I do like my chocolate snowball. That's in my Yeah, myfavorite. That's my favorite. That's in the Yeah. Yeah, chocolate snowball.Because you can just make it and freeze it and then decorated that morning andit is done. So we're only having dessert at this at this fantasy e. Well,I'd have to have shrimp. There's nothing. There's nothing like SouthCarolina shrimp. I don't know. I was a little worried because, um, the peoplethat I know that worked on shrimpers in in North Carolina were, uh, RobertCoram, who's a writer and the killer who is a writer. And and I know that,uh, Mary Kay knows them. And they all said that they would went out on theboats for a long time, like weeks and weeks. So then you would get shrimp.That was not well. I can put your mind to rest because I watched them at, like,4. 30 in the morning and then goes you and they go out. And then in theafternoon they go, you pay and they come back a better, a better. It's oneof our most favorite things to do is to watch them leave in the dark in themorning and then watch them come back. Uh, ships, don't they? Yes, they'rebeautiful. And a ball. The ships, I think that they're beautiful with thereare with their nets that so about my shrimp. You can feel OK about e don'tknow how the other in North Carolina. Okay, Because South Carolina, most ofour boats were small boats. And we get we get this shrimp and fish that'scaught that day. Yeah, I know it z diminishing. However, so we havetreasure what we have. We're spoiled living in the south, near the coast.Now, you know, usually we ask our guests for a writing tip, but I thoughtI would ask you for a cooking tip. Do you have one failsafe recipe or tipthat can save the home Cooks life? Never tell anybody. What's your serving?Ah. Oh, I like that. So you don't want to hearif somebody is a vegan or you gonna ask them what? What? The food allergies areanything but it If it doesn't work out, right,That's right. You're covered. S you can.

You know, in this day and age, you canget carry out. So I'm covering up because this the way that I'm sittingnow makes my s o e so well, didn't you notice it? Of course I e c those thatare closer to my age. That higher necklace I'm wearing a turtleneck thatI mean I came prepared strategy way probably over my face. So, e, I'msitting in a deeper chair because e If you don't tell anyone what you'reserving, then you can always substitute right. That's so smart, that is 00 I'mgonna have you over for my special crab cake. And then the cupcake turns out tobe, you know? Yeah. Or you You just don't have to beembarrassed. You could do something else, right? Because you always haveeggs in your refrigerator and cream. You could always make me an almostright, or he's to play. Yeah, meringue e A weapon? Of course. Okay. You'remuted. Meringue is my favorite. I make those every Christmas Eve. It's myspecially e. I actually named Snowball. Ever since Natalie. You served it to mewith a 10 of soul years ago. I have it every Christmas. Oh, okay. It's nothard. That's the best part. It's a fairly okay e got to rein you guys inbecause we're gonna run out of time. Kristen had a couple of questions fromreaders, and she was gonna ask, Right? Kristen? Yeah. So are fewer questionsthis week actually come from Brenda Gardner and Lisa Harrison. There arethere the two people who run the Friends and Fiction Official Book Club,which is the book club attached to friends and fiction. They have about3000 members, and they're just doing a great job. So last week they actuallyhosted an awesome friends giving, complete with recipes for their bookclub members. So we knew they would be perfect to ask you questions. So BrendaGardner says, Natalie, your legacy has been preserved with your papers housedat USC for future study. Has that been an odd experience to part with yourthings that way? Yes, it was a strange thing. Um, Cliff grab Art, uh, was a good friendof Pat Conroy's approach them about my mind, and they thought that I was partof, um, part of Pat's literary crowd because Iwas his his teacher. So they agreed to buy my papers, which was thrilling. Um,it. But it's strange because I had all these notebooks. I've written downevery meal that I've had eaten out in a restaurant since about 19 my 75 Wow. SoI had all these records of all these meals since everyone I ate with andwhat they ate my goodness, which turns out, actually, now it's going to bereally important because people stop eating in restaurants because of Kobe.Um, and I saved every menu that I could Sometimes I had to steal them. Eso Ihave all these menus. Wow. And s o I...

...had to part with them. And that hasbeen hard because anybody could go to the University of South Carolina andread anything they want to, Because I do write other things, Uh, when I'm sitting in a restaurant.And, uh, you know, one of the stories in this book is about the scene that Ihad in the restaurant. Um and so you can You could read a lot of interestingthing there, so you get to know me, right? That's so interesting.Incredible. It really is. So are the other woman who runs the book club.Lisa Harrison has a question I would love to know the answer to. Also, shesays my work schedule is crazy, and some nights I do not have a lot of timeto cook. What is your go to dish that takes 30 minutes or less to prepare?Everyone should sit down tonight and write 10 meals that they could makewithout thinking pasta. You know, with potato with the parsley chopped on itand, uh, your pizza and whatever else 10, um, recipes that you could makewithout thinking. And you write, um, on a piece of paper and you put theminside your cabinet. And then when you come home and you're too tired and toohungry to cook and you're sort of doing what we call the pantry waltz whereyou're going back and four and back and looking for something, Uh, you justlook at those now I do sausage and apples. Oh, whatever vegetable I have.So, you know, you just cook your sausages and I always keep sausages inthe freezer, preferably make sausage, preferably like Italian sausage, and Ikeep it in the freezer, and then I just pull them out and we always have apples.And so I just look sausage, genetic als. And then what? I've ever a vegetable Ihave on hand. I just throw in. Wow, what a great tip. That's totally makingthat tonight. Yeah, that sounds like awful. You have any leftover? You couldmake a soup from him. Yeah, and if you And if you don't want to make a soup,you can make a piche. Oh, my gosh. Brilliant application. Yeah, that'sgreat idea. You got the eggs and the butter. You guys, we're out of time. So,Natalie, thank you so much for thank you. I have loved it. I have I'm soexcited to be included in this glass eso included. So I'm 2010% off of mybooks. Yeah, books. And we hope if you're in the Charleston area or evenif you're not, you can call or go online and order. They're offering a10% discount on Natalie's books as well as I'll sign them because productionbooks is within half a block of my house. Like you. Uh, I'll walk thereand I'll sign the walks. Personal picture you ordered before you know whodoesn't have a Christmas book? Christmas Cookbook. And I ordered somewriting them right from book to book.

This is the one that Kathy of Mary Kaym mentioned Natalie Depres, favorite stories and recipes, and I should Yes,that's a great That's a great gift. And for the one who wants to learn to be agreat Southern cook. There we go. You want your you can have Michelle Obamaarms now, everybody, you can get back to your Christmas scream or you'rewrapping. Or just maybe sitting by your fire with a nice adult bub beverage anda good book, maybe even a great cook book. Good night, everybody. You've been listening to the friendsand Fiction podcast. Be sure to subscribe to the friends and fictionpodcast wherever you listen, and if you're enjoying it, leave a review. Youcan find the friends and fiction authors at w w, w dot friends andfiction dot com A swell As on the Facebook group page, friends andfiction come back soon. Okay? There are still lots of books, writing tips,interviews, publishing views and bookstores to chat about goodbye.

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