Fullstendig transkripsjon av Steph Johnson - What Does A Scousebird Eat?

well to bind all together. 00:01:40.640 --> 00:01:45.519 And then I use powder's protein powder over the top to give it the chocolatey flavour. 00:01:45.599 --> 00:01:48.879 Uh, I've used full fat Greek yogurt because it's organic. 00:01:48.959 --> 00:01:50.159 So we want the full fat. 00:01:50.400 --> 00:01:52.719 We don't want the watery I know. 00:01:52.799 --> 00:01:53.680 It's just not the one, is it? 00:01:53.840 --> 00:01:55.760 No one's got time for low fat Greek yogurt. 00:01:55.920 --> 00:01:58.159 I know, I know life's too short to not have the flavour. 00:01:58.400 --> 00:02:02.159 And I've done a berry compo as well, which is just some berries with some honey and a bit of vanilla. 00:02:02.319 --> 00:02:02.560 Okay. 00:02:02.719 --> 00:02:05.599 I have to ask, Dan, how would one activate a nut? 00:02:07.040 --> 00:02:09.120 So I've never heard of that before. 00:02:09.280 --> 00:02:09.840 Have you not right? 00:02:10.000 --> 00:02:12.960 So activating nuts, you just you just soak them for about eight hours. 00:02:13.199 --> 00:02:13.680 Right, okay. 00:02:13.840 --> 00:02:15.680 And it literally just starts the germination process. 00:02:15.919 --> 00:02:16.080 Yeah. 00:02:16.159 --> 00:02:16.400 Yeah. 00:02:16.639 --> 00:02:17.120 Right, okay. 00:02:17.280 --> 00:02:18.479 Um and it works with any nuts. 00:02:18.560 --> 00:02:21.759 As long as they're raw, if they're roasted, then it won't work because they're already dead dead. 00:02:22.080 --> 00:02:24.560 But if you just yeah, if you get a raw nut, then you activate it like that. 00:02:24.800 --> 00:02:26.319 Didn't know a nut could be dead or alive. 00:02:26.400 --> 00:02:28.240 I just thought it was was not. 00:02:28.879 --> 00:02:30.560 Well, yeah, so it brings it back to life. 00:02:30.639 --> 00:02:44.960 And then if you dehydrate them at 40 degrees, then it keeps the complete um amino acid profile, it keeps all the enzymes in there, it keeps all the goodness, and you get like they get the crunchiness back because they do go a little bit soft if you leave them, if you just eat them once they've once they're done. 00:02:45.199 --> 00:02:47.280 Once they're activated, once they're freshly activated. 00:02:48.240 --> 00:02:49.360 Once they're freshly activated. 00:02:50.719 --> 00:02:51.360 So dig in. 00:02:51.759 --> 00:02:53.120 Okay, let's go. 00:02:55.840 --> 00:02:57.759 Let me just get a little bit of everything. 00:03:02.479 --> 00:03:03.520 Not too bad, actually. 00:03:03.680 --> 00:03:04.159 Oh my god. 00:03:04.319 --> 00:03:06.719 I surprise myself sometimes because I do make things up as I do them. 00:03:07.360 --> 00:03:10.400 I was flying around the kitchen this morning making this adding stuff in. 00:03:10.879 --> 00:03:12.960 Dan, just give yourself a round of applause. 00:03:14.319 --> 00:03:15.520 I would never. 00:03:16.960 --> 00:03:17.759 Thanks, thanks. 00:03:20.159 --> 00:03:20.560 Thank you very much. 00:03:21.039 --> 00:03:22.879 What was food like for you growing up then? 00:03:24.240 --> 00:03:30.960 Very um typical 80s, 90s. 00:03:31.199 --> 00:03:31.360 Yeah. 00:03:31.599 --> 00:03:35.039 You had the same thing kind of like every week, and it was all like dead basic. 00:03:35.680 --> 00:03:37.039 Chili on a Wednesday, stuff like that. 00:03:37.199 --> 00:03:40.639 Yeah, well, no, because my mum is dead fussy with it. 00:03:40.800 --> 00:03:47.280 My dad will try everything, and I've taken after my dad, and my mum like won't even touch broccoli or anything like that. 00:03:47.360 --> 00:03:49.120 She's like super, super fussy. 00:03:49.199 --> 00:03:51.919 So, and my brother has kind of taken after her. 00:03:52.080 --> 00:03:52.240 Yeah. 00:03:52.400 --> 00:03:52.960 So it's dead. 00:03:53.039 --> 00:03:54.000 We've got like the split. 00:03:54.719 --> 00:03:57.280 Even now we've got to like cook like separate meals for people. 00:03:57.599 --> 00:04:03.919 So we when we have like a family meal, like my brother won't have a roast dinner because he doesn't like gravy, so we'd have to make him a steak. 00:04:04.080 --> 00:04:04.479 Really? 00:04:04.639 --> 00:04:07.840 Yeah, it's like it's completely takes after my mum. 00:04:08.080 --> 00:04:15.680 Whereas, um, so me and my dad, when I got a bit older, me and my dad might have something like chili or something like that, but me mum and brother, no. 00:04:15.919 --> 00:04:28.079 No, but we used to joke that spaghetti bolognese was like our family dish, you know, like the way families have like coats of arms, yeah, or if you like a bowl of spag bowl, but it was like we were a Dol Meo family, yeah. 00:04:28.240 --> 00:04:30.319 You know, you can't beat a spag bowl though, I love it. 00:04:30.480 --> 00:04:30.800 I know. 00:04:30.879 --> 00:04:33.120 I don't know how it's become like our national dish. 00:04:34.240 --> 00:04:39.600 I don't really feel like England England's got like national dish, we just borrow it from everywhere else, haven't we? 00:04:39.759 --> 00:04:41.839 Yeah, even fish and chips, I think that's Danish. 00:04:42.240 --> 00:04:43.040 It's from somewhere else. 00:04:43.199 --> 00:04:43.839 Do you like the coffee? 00:04:44.079 --> 00:04:44.480 It's nice. 00:04:44.560 --> 00:04:44.959 What is it? 00:04:45.120 --> 00:04:49.680 So it's from a company called Xhale, and it's billed as the healthiest coffee in the world. 00:04:50.000 --> 00:04:50.399 Why? 00:04:50.720 --> 00:04:53.040 Because of the antioxidants and the polyphenols. 00:04:53.360 --> 00:04:57.519 Apparently, one cup is equivalent to three punnets of blueberries for its antioxidant level. 00:04:57.759 --> 00:04:57.920 Sure. 00:04:58.319 --> 00:04:59.920 And something like 60 oranges. 00:05:00.240 --> 00:05:00.800 The front door. 00:05:01.040 --> 00:05:01.759 I will not. 00:05:02.240 --> 00:05:03.519 But it's actually really good as well. 00:05:03.920 --> 00:05:04.560 It is nice. 00:05:04.720 --> 00:05:11.439 And I have quite a lot of it, so I um have the decaf one,

and I don't think you can taste it as decaf and it doesn't feel like watery and thin, does it? 00:05:11.600 --> 00:05:12.319 No, no, no, no, no. 00:05:12.480 --> 00:05:14.639 It's not the fat-free version, like the uh like the yogurt. 00:05:15.040 --> 00:05:17.360 No, it's no, it's not the Greek yogurt of coffee. 00:05:17.439 --> 00:05:17.519 No. 00:05:17.680 --> 00:05:19.199 It's not the Greek yogurt of coffee. 00:05:19.439 --> 00:05:20.160 So what about now? 00:05:20.240 --> 00:05:22.959 So obviously you've you're a working mum, you've got family. 00:05:23.040 --> 00:05:24.240 Like, what's food like for you now? 00:05:24.319 --> 00:05:26.480 Are you kind of do you meal prep in advance? 00:05:26.560 --> 00:05:28.160 Or do you have like some go-to recipes? 00:05:28.399 --> 00:05:30.480 Um, I kind of do like a mixture of things. 00:05:30.560 --> 00:05:34.800 Like, yes, I've definitely got some go-to recipes, and yes, one of them is spaghetti bolognese. 00:05:35.279 --> 00:05:36.879 Just some things never leave you. 00:05:37.040 --> 00:05:41.199 However, I do make it the proper, proper way now. 00:05:41.360 --> 00:05:41.600 Yeah. 00:05:41.920 --> 00:05:42.720 The Italian way. 00:05:42.959 --> 00:05:45.120 So go on, how what what's the what's the breakdown? 00:05:45.519 --> 00:05:46.160 Like, I don't know. 00:05:46.240 --> 00:05:47.199 Did you watch that programme? 00:05:47.279 --> 00:05:49.920 Um Stanley Tucci Finds in Italy. 00:05:50.079 --> 00:05:52.319 No, I've been meaning to though, because of I've heard good things about him. 00:05:52.480 --> 00:05:54.800 Stanley Tucci, I fell in love with him on that series. 00:05:55.040 --> 00:06:01.279 Like I've I've I wasn't that into him before that, but it's just so like he just looks like he smells really nice. 00:06:01.519 --> 00:06:01.759 Yeah. 00:06:01.920 --> 00:06:02.480 Do you know what I mean? 00:06:02.639 --> 00:06:03.759 Like he's very well dressed. 00:06:04.079 --> 00:06:06.079 He's the sort of person you'd want to sit next to at a dinner party. 00:06:06.240 --> 00:06:06.720 Oh, 100%. 00:06:07.120 --> 00:06:10.160 You know, just like friendly, funny, yeah, nice guy. 00:06:10.319 --> 00:06:12.480 Yeah, he he definitely smells of expensive after shave. 00:06:12.720 --> 00:06:13.199 You can just tell. 00:06:13.279 --> 00:06:13.839 Yeah, just tell. 00:06:14.079 --> 00:06:15.360 But you'd never smelt before as well. 00:06:15.519 --> 00:06:15.759 Yeah. 00:06:15.839 --> 00:06:16.000 Yeah. 00:06:16.160 --> 00:06:19.839 Like something dead exotic of like from a perfumery that you've never heard of. 00:06:20.000 --> 00:06:20.319 Yeah. 00:06:20.560 --> 00:06:21.759 Yeah, that that's it. 00:06:21.839 --> 00:06:26.160 But um he he went round all like the different regions in Italy. 00:06:26.399 --> 00:06:31.600 And one of the ones he went to was obviously Bologna, and he, you know, the he looked at the like the bolognese sauce. 00:06:32.079 --> 00:06:36.879 However, original, original, original bolognese

doesn't even have any tomato in it. 00:06:36.959 --> 00:06:39.600 Like it's not got a tomato base, it's very like dry yet. 00:06:39.680 --> 00:06:42.399 It's just like the carrot, celery, onion, and the mints. 00:06:42.560 --> 00:06:43.279 The sofrito. 00:06:43.439 --> 00:06:44.800 Yeah, the sofrito, exactly. 00:06:44.959 --> 00:06:49.519 So, like a lot of people like growing up, like I said, we're at a dol mio family. 00:06:49.600 --> 00:06:56.319 So we used to have like the mints, the dolmio, there'd be peppers in it, onions, mushrooms, everything like that. 00:06:56.399 --> 00:07:00.560 That's like an Italian would literally just have a heart attack over it, garlic. 00:07:01.519 --> 00:07:08.399 But the actual proper way to make spaghetti bolognese is you have your sofrito, so it's your carrots, onion, celery chopped up really, really small. 00:07:08.560 --> 00:07:09.759 You'd have your mince. 00:07:09.839 --> 00:07:12.000 So I do like a mixture of beef and pork. 00:07:12.160 --> 00:07:12.480 Yeah. 00:07:12.639 --> 00:07:15.839 Um to kind of because the pork mince brings like a bit more flavour to it. 00:07:16.240 --> 00:07:16.720 Fat in it, isn't it? 00:07:17.439 --> 00:07:17.519 Yeah. 00:07:17.839 --> 00:07:18.240 Exactly. 00:07:18.319 --> 00:07:27.759 Um, the passata, like a really good quality passata, like a mootie or something, which I find like some posatas, if you get one from like the supermarket, like as their own, it's quite bitter and it's not that nice. 00:07:27.839 --> 00:07:32.079 Whereas if you get the moody, you just add that spoon that from the from the jar, it's lovely. 00:07:32.319 --> 00:07:37.360 Um, and a bit of salt and pepper, maybe a bay leaf, maybe a dash red wine, but no garlic. 00:07:37.600 --> 00:07:38.240 Oh, really? 00:07:38.480 --> 00:07:40.480 It's not the Italian way, I promise you. 00:07:41.040 --> 00:07:47.920 Well, believe it or not, there's a lot of Italian recipes that you think would include garlic, and they just don't. 00:07:48.240 --> 00:07:51.360 I start everything off like scrambled eggs, I start that off with onions and garlic. 00:07:52.319 --> 00:07:52.639 I know. 00:07:52.720 --> 00:08:08.000 There's do you know what there's this guy on um on Instagram called Indigo Kidder, and he's just one of my favourite memes of all time, and it's just like a spice rack, and it's it's just it's him saying me when I decide to cook anything, and it's just the garlic coming out going, Yes, I'm game fella. 00:08:10.800 --> 00:08:26.480 I think we do like a bit of garlic and everything, and um like Italians have that reputation of having garlic and anything, but actually, there's there's less than you'd think, and certainly no onion, no not in no onions, no mushrooms, no peppers, yeah, no domino. 00:08:27.680 --> 00:08:30.160 Wow, they would have a hot set, like you say. 00:08:30.639 --> 00:08:40.399 But the good thing about um sort of the spaghetti balances like the regot, the sauce is you can do like a big massive pan of it, freeze it, and you can make so many different things out of it. 00:08:40.559 --> 00:08:49.120 Like you can do like the the pasta, you can do like um a pastel for no, which is a pasta baked in the oven, like a lasagna or um timbala, anything like that. 00:08:49.360 --> 00:08:50.320 What's it timbala? 00:08:51.440 --> 00:08:52.879 Let's go back to Stanley Tucci. 00:08:53.840 --> 00:08:54.080 Right. 00:08:54.240 --> 00:09:09.120 So one of Stanley Turcci's early films, it's like a cult classic called Big Night, and it's him and his brother who are opening like a restaurant, and one of the things that they're trying to do is a timbala, and it's it's very, very difficult to do. 00:09:09.200 --> 00:09:14.559 It's like it's um there's the special types of pasta which are designed for bacon in an oven. 00:09:14.639 --> 00:09:21.360 So like if you try and cook them in a pan, they would take like half an hour or whatever to get soft, like they're designed for cooking in an oven. 00:09:21.679 --> 00:09:24.720 And so it's that it's like these little rings of pasta called an Ellie. 00:09:25.279 --> 00:09:25.840 Right. 00:09:26.159 --> 00:09:32.879 Um, and there's like a ring of aubergines, and it's it's sort of cooked in like a butt tin. 00:09:33.360 --> 00:09:33.919 One of those ones. 00:09:34.080 --> 00:09:37.519 Like a like a round, like a cake tin-y kind of thing. 00:09:37.600 --> 00:09:50.879 It's it's cooked in something like that, and then it's turned out and it's like a cake, and it's surrounded by the aubergine, and you slice into it like a cake, and inside's all like the Anellian, the there's like sausages, there's eggs, boiled eggs in there, there's oh, it's spectacular. 00:09:51.039 --> 00:09:53.679 Right, Tim, but I'm gonna make one of those that sounds amazing. 00:09:56.320 --> 00:09:58.000 I'm sure there's an air fryer recipe somewhere for it. 00:09:58.240 --> 00:09:58.879 Yeah, probably. 00:09:59.200 --> 00:09:59.679 Probably. 00:10:00.320 --> 00:10:02.080 So you are a bit of a foodie though, aren't you? 00:10:02.159 --> 00:10:04.720 Because you've got you got let's so you let's start off with what you do. 00:10:04.799 --> 00:10:05.759 So you're you're a blogger. 00:10:05.919 --> 00:10:06.080 Yeah. 00:10:06.399 --> 00:10:07.360 You started off as a blogger. 00:10:07.440 --> 00:10:07.600 Yeah. 00:10:07.840 --> 00:10:08.799 How did you get into all it? 00:10:08.879 --> 00:10:09.440 How did you begin? 00:10:09.759 --> 00:10:12.080 Started off just doing an idiotic tweet, didn't I? 00:10:13.120 --> 00:10:14.399 So it's all on Twitter, that's where you began. 00:10:14.559 --> 00:10:16.879 Yeah, I mean, I don't even go on Twitter anymore now. 00:10:16.960 --> 00:10:20.080 It's like it's become Elon Musk's graveyard. 00:10:21.120 --> 00:10:23.519 Don't go on there, it's just too bizarre. 00:10:23.840 --> 00:10:27.360 But I literally, do you remember um Jersey Shaw? 00:10:27.600 --> 00:10:28.000 Yeah, yeah. 00:10:28.159 -->

00:10:28.960 Yes, okay. 00:10:29.120 --> 00:10:35.039 So me and my friends used to love watching that, and it was all like meatball problems, wasn't it? 00:10:35.200 --> 00:10:42.080 So we we were I was watching that at the time, and I think I did a tweet like drawn your eyebrows on Wonky when you're late for work, scout's bear problems. 00:10:42.159 --> 00:10:45.759 Yeah, that was the original one, and that was just done off my personal account. 00:10:45.840 --> 00:10:49.919 And then a couple of weeks later, I made into an actual account. 00:10:50.000 --> 00:10:53.919 I think within the first week there was like 10,000, 12,000 followers, something like that. 00:10:54.080 --> 00:10:56.240 It was like I hit a niche and I hit it off. 00:10:56.960 --> 00:11:02.960 Like it was at the time when like there was Jesus Christ FTM, yeah, Tin Ed FTM and or or IP, God. 00:11:03.679 --> 00:11:06.000 I missed those days when Twitter was actually good. 00:11:06.399 --> 00:11:18.000 Um and it just kind of started from there, and then the following year I brought out or later on that year, I brought out the diaries, and then the following year I did like the mugs and the pens and that. 00:11:18.080 --> 00:11:20.799 And then Well, so that was pretty early on that you that you got the match out. 00:11:20.960 --> 00:11:21.679 Oh yeah, yeah, yeah. 00:11:21.759 --> 00:11:22.480 It was like, do you know what? 00:11:22.559 --> 00:11:32.799 It was the idea of Ellie Phillips, who um daughter of Roger Phillips, and she she works for GMB News now, she's like the showbiz correspondent down in London. 00:11:32.879 --> 00:11:35.679 But she said, Oh, you should do a diary, and then that was it. 00:11:35.759 --> 00:11:37.279 Then so we did it. 00:11:37.440 --> 00:11:39.440 So it's it's it's thanks to Ellie certainly. 00:11:39.679 --> 00:11:46.240 But yeah, and then the so the shop kind of like built up alongside me and quite organically. 00:11:46.320 --> 00:11:51.120 So it literally started with one product, and then you know, the following year I had like mugs and you know, so on. 00:11:51.200 --> 00:12:05.360 So it might have had like five products in the following year, and yeah, now I've got like over 600, and that's like my main gig because a couple of years later me Instagram got shut down, it got like deactivators or something, I can't even remember why. 00:12:05.679 --> 00:12:09.039 So I think it was people reporting the posts or something like that. 00:12:09.120 --> 00:12:10.799 So Instagram just cut it, it shut it down. 00:12:10.879 --> 00:12:12.480 I had like 250,000 followers. 00:12:12.639 --> 00:12:14.720 Oh my god, devastating. 00:12:15.440 --> 00:12:25.919 So I had to kind of start my Instagram again from scratch, and that at the time was where I made all my money was doing the Instagram post, so like it was my main source of income and it just got capped like that. 00:12:26.240 --> 00:12:30.480 What's it right from like uh sort of promoting stuff and yeah, yeah,

yeah, yeah. 00:12:30.639 --> 00:12:51.840 Because it's uh I mean when I started, like I certainly didn't invent blogging and influencing, but I was definitely one of the pioneers because when I started this back in 2012, there was no one out there doing that, and you know, I started getting offered freebies and stuff, and then after a while I started charging like little a small amount, like you know, 20 quids a year or whatever. 00:12:52.399 --> 00:13:01.200 And then I called in sick to work with stress, I was stressed because I hated my job, so I went off for three months. 00:13:01.679 --> 00:13:02.480 Was it Barclay Cut? 00:13:02.559 --> 00:13:04.399 Was it Barclay Cut, yes, Soz. 00:13:05.120 --> 00:13:10.639 Um but when I um went back, I just thought I can't do this anymore. 00:13:10.799 --> 00:13:17.200 I can't just I've lived this life now for three months of taking this time off way to just do Scout Spur full-time. 00:13:17.840 --> 00:13:19.200 But you did that was that's amazing. 00:13:19.279 --> 00:13:20.639 So you had to monetize it then. 00:13:20.960 --> 00:13:26.799 And I just literally so this was I think the following year, the 2013 it was. 00:13:27.279 --> 00:13:33.200 And I came back to work on a hands immunosis the following day and just went, no, I'm just gonna do it. 00:13:33.279 --> 00:13:34.159 Yeah, I'm just gonna do it. 00:13:34.240 --> 00:13:37.840 And this was 2013, so I've been doing this full time now since 2013. 00:13:38.080 --> 00:13:40.720 No way, like this is the longest job I've ever had. 00:13:40.960 --> 00:13:44.399 I think that's when I think we met in 2012. 00:13:44.639 --> 00:13:44.799 Yeah. 00:13:45.039 --> 00:13:47.840 You just so that was you must just have stopped been starting up then. 00:13:48.000 --> 00:13:48.639 Yeah, yeah, yeah. 00:13:48.720 --> 00:13:53.519 Because again, that was like one of the first like little freebies I had you did, like the meal prep and that for us. 00:13:53.679 --> 00:13:54.320 Yeah, yeah. 00:13:54.480 --> 00:13:54.879 Yeah. 00:13:55.200 --> 00:13:57.440 No, we've got many moons ago, many lifetimes ago. 00:13:57.519 --> 00:13:58.240 That's disgusting. 00:13:58.399 --> 00:14:00.399 And you also got Scousebird traveling scran. 00:14:00.559 --> 00:14:02.240 Oh no, what's called traveling food. 00:14:02.720 --> 00:14:03.120 I changed it. 00:14:03.200 --> 00:14:12.000 It was Scousebird Traveling Scran, because obviously Scran is like very on brand and that, but I've changed it because a lot of people outside Liverpool have no idea what it means. 00:14:12.159 --> 00:14:16.000 So it's purely to be more sort of company and PR friendly, yeah. 00:14:16.240 --> 00:14:30.960 I changed it to Scousebird Traveling Food because like I love travel, I don't get to do it too much of it at the moment, you know, because kids are still young and stuff, but you know, prior to that, you know, there was one year when I went away 15 times in 12 months, you know what I mean? 00:14:31.039 --> 00:14:34.960 But again, this was in the advent of blogging and that. 00:14:35.039 --> 00:14:41.600 So I never really I almost did that kind of too early because like travel blogging wasn't really a thing then. 00:14:41.919 --> 00:15:05.840 And I tried to sort of incorporate it a little bit with what I was doing with Scousbear, which was more about like the funny stuff and that, and people kind of didn't really know how to feel about it because you know they were following me for the memes and that, and all of a sudden I'm bringing travel content into it, and yeah, you know, and the odd bit of food content, so it was all very organic and just kind of winging it as as to how to bring that in. 00:15:06.080 --> 00:15:10.960 So I think now if I'd have done that or whatever, people wouldn't bat an eyelid because everybody's at it. 00:15:11.039 --> 00:15:12.960 Yeah, born everything is content, isn't it? 00:15:13.039 --> 00:15:22.159 That's it, everything is content, and people understand that now, and you know, it's sort of a legitimate career that people aim to go into, whereas back then it literally didn't exist. 00:15:22.240 --> 00:15:26.080 So I suppose some people maybe thought, oh, she's selling out or anything like that. 00:15:26.159 --> 00:15:27.840 It's like I'm just trying to earn a living. 00:15:27.919 --> 00:15:29.759 You want me to be doing this content all the time? 00:15:29.840 --> 00:15:36.320 I need to in somebody, and also I'm trying to follow my passions, which you know is travel, food, interiors. 00:15:36.399 --> 00:15:37.600 Like, I'm dead I'm dead boring. 00:15:37.919 --> 00:15:39.120 I'm honest to God. 00:15:39.440 --> 00:15:40.399 I don't think you're boring at all. 00:15:40.480 --> 00:15:41.440 I love your instrument. 00:15:42.159 --> 00:15:44.720 You get a lot of people saying that it's not a proper job. 00:15:45.039 --> 00:15:54.240 Um occasionally, maybe from people who like don't follow me, or you know, just I'll say something that they don't like and they'll be like, Oh, get a real job or whatever. 00:15:54.320 --> 00:16:07.919 But I think for the most part, because for me now my main gig is the shop, which is quite obviously a real job, like because people can see you doing like the manual work and packing the orders of tangible products and that. 00:16:08.000 --> 00:16:18.080 So I don't really get it that much, but I'll tell you now, the content is probably more difficult and probably more work goes into it. 00:16:18.720 --> 00:16:31.759 And you just you just don't realize that's why I don't really that for me now, like that blogging content-y side of things of it is more of the side gig for me now, and like because obviously the main gig is the shop because that really does take up like a lot of time. 00:16:32.320 --> 00:16:36.320 But when I've got to sit there and record content, okay, so you've got to think about what is it you're doing. 00:16:36.879 --> 00:16:39.840 You've got to physically take the time out to

record. 00:16:40.399 --> 00:16:42.960 It might take you four or five takes to do it. 00:16:43.279 --> 00:16:46.639 Then you've got to sit back, you've got to go, right, okay, have a hit or like the brand brief. 00:16:46.799 --> 00:16:50.720 Because if you work on with the brands, they'll give you like a brief and with points that you've got to hit and that. 00:16:50.960 --> 00:16:52.320 Then you've got to sit there and edit it. 00:16:52.720 --> 00:16:55.840 You've got in all like your captions, your cuts, everything like that. 00:16:56.000 --> 00:16:57.120 Send it off to the brand. 00:16:58.000 --> 00:17:01.840 Then the brands will come back with possible edits, like to say, right, okay, can you change this? 00:17:01.919 --> 00:17:02.720 Can you change that? 00:17:02.799 --> 00:17:06.240 And that might mean you've got to do the entire editing process again. 00:17:06.319 --> 00:17:07.680 You might even have to re-record it. 00:17:07.759 --> 00:17:07.920 Yeah. 00:17:08.400 --> 00:17:19.359 So one piece of like, you know, 90-second content could take you hours to do, and people don't realise it because they just think they just see you like that, going, Oh, you know, yeah, I'm just flicking my head or whatever. 00:17:19.599 --> 00:17:24.960 But you know, would you say that a video a videographer is is a real job? 00:17:25.119 --> 00:17:27.599 You know, would you say someone who does video editing is a real job? 00:17:27.759 --> 00:17:31.279 Would you say, you know, because an appetizer, marketer, it's all those things? 00:17:31.920 --> 00:17:35.359 Look at this, like this podcast, look at this podcast setup. 00:17:35.440 --> 00:17:37.359 You've got like lightning, you've got everything like that. 00:17:37.680 --> 00:17:44.559 But when you're a content creator, you've got to do all that yourself, you've got to wear all the hats, and it is hard work, it really is. 00:17:44.720 --> 00:17:50.319 Not to mention the actual back and forth with the brands about you know, you're emailing them, did they email you? 00:17:50.400 --> 00:17:51.680 Are you reaching out to them? 00:17:51.759 --> 00:17:56.000 You know, organize it, just there's so much to it that people don't realise. 00:17:56.400 --> 00:17:59.200 Yeah, because for them it's just like a flick of the finger on the show. 00:17:59.359 --> 00:18:09.759 I prefer the shop because it's honestly it's very like um you're in a routine, you know what you've got to do on a day-to-day basis, you know, roughly you know how much you're gonna win. 00:18:09.920 --> 00:18:16.480 You know, you can if you're having like a quiet day, you know you can push certain things, you can put a sale on, you can do this, you know you can generally get the money. 00:18:16.720 --> 00:18:21.200 But when you're a content creator, if you have like a quiet month, you're like, oh my god, how am I gonna pay me bills? 00:18:21.920 --> 00:18:30.880 I know I think as well with content creation and influencers, it's um it I I love anyone who's a self-starter, and people have just gone, Joe. 00:18:30.960 --> 00:18:32.640 I'm just gonna give this a go and see what happens. 00:18:32.799 --> 00:18:36.319 And if it resonates, they hit a chord, then brands want to work with them. 00:18:36.480 --> 00:18:38.400 That is actually like something quite impressive. 00:18:38.480 --> 00:18:40.240 I think it's the X Factor. 00:18:40.319 --> 00:18:40.480 Yeah. 00:18:40.559 --> 00:18:49.200 It's like what they talk about on the X Factor where they go, you know, someone's a great singer or whatever, but you know, that person they've got the X factor, you know, that we're gonna do that. 00:18:49.359 --> 00:18:57.279 Where they can connect with people because my background is actually sales, like I that's sort of what I came up in. 00:18:57.440 --> 00:19:00.319 So I when I was 18, I got a job for Phones for You. 00:19:01.359 --> 00:19:12.400 Still do it now, you know, and I was doing I was doing the hard sell, like you know, people come in, and you know, you you literally expected to pounce on them. 00:19:12.480 --> 00:19:20.799 Like I hated that aspect of it, but you know, you if you weren't like approaching someone within seconds of them coming into the shop, you'd have your manager, like you know, Daniel Deer. 00:19:21.039 --> 00:19:26.160 And you know, that really was like they were leaving with a phone contract no matter what. 00:19:26.319 --> 00:19:26.640 Yeah. 00:19:26.880 --> 00:19:41.680 And then I sort of when I left that and went to work for Barclays, which was more of a soft sell situation, but I still had to, you know, try and sell people credit cards, loans, all that sort of thing, and that was more about getting to know them and matching something to their needs. 00:19:42.000 --> 00:19:42.319 Yeah. 00:19:42.559 --> 00:19:58.880 Listen, I'm gonna get the next course ready, but we're gonna come back to that because I want to talk about I want to talk about the transferable skills because I think a lot of people might be listening to this who want to get into influencing, and I think obviously you've been you've done it right from the very start, you've seen every iteration of it. 00:19:59.039 --> 00:20:02.000 So we're gonna talk more about that with some eggs florentine. 00:20:02.240 --> 00:20:02.880 Ooh. 00:20:06.480 --> 00:20:08.880 So, what have you ordered for your second core stuff? 00:20:09.119 --> 00:20:13.200 Um well, when I go out, I like a muffin with a Hollandese. 00:20:13.519 --> 00:20:15.359 I can never decide between eggs Benny. 00:20:15.440 --> 00:20:16.559 Yeah, I actually hate that. 00:20:16.960 --> 00:20:17.680 Eggs Benny. 00:20:18.160 --> 00:20:25.200 I can't decide between eggs Benedict and Eggs Florentine, so I normally just the two together, but we've gone with Egg Florentine stuff. 00:20:25.359 --> 00:20:25.839 Yeah, right. 00:20:25.920 --> 00:20:34.240 So I've done eggs florentine, but instead of spinach, I've used rocket because a bit of pepperiness, but also

spinach is really high in something called oxalic acid. 00:20:34.559 --> 00:20:38.160 And oxalic acid binds to all the goodness basically that's in spinach. 00:20:38.240 --> 00:20:46.000 So spinach is really high in calcium, but the oxalic acid binds to the calcium that's in it and more calcium inside your body and then creates calcium deposits around your body. 00:20:46.240 --> 00:20:46.960 Oh, no one wants calcium. 00:20:47.200 --> 00:20:48.000 Calcium stones, exactly. 00:20:48.079 --> 00:20:50.640 Yeah, so it's part of the toxic superfood list spinach. 00:20:50.720 --> 00:20:55.839 So really, yeah, whereas uh Rocket is low oxalate and like you say gives it a bit of a pepperiness. 00:20:56.079 --> 00:20:58.880 Um, I've tried some keto bread. 00:20:59.440 --> 00:21:05.519 Sort of I kind of like blended a few different recipes together and made my own because I didn't have all the ingredients for either one. 00:21:05.680 --> 00:21:10.960 So it's um it's a muffin, but made with cottage cheese, eggs, ground almonds, and some psilium husk. 00:21:11.200 --> 00:21:11.519 Okay. 00:21:11.680 --> 00:21:13.519 And tell me what you think. 00:21:13.680 --> 00:21:15.279 Okay, we're gonna talk about bread in a sec. 00:21:15.440 --> 00:21:17.359 Yes, in fact, I want to talk to you about bread. 00:21:17.599 --> 00:21:20.400 I want to hear what you've got to say as well because I've seen on your instance. 00:21:20.720 --> 00:21:23.680 Dan, that's that's a perfect stop it. 00:21:23.839 --> 00:21:24.160 Love it. 00:21:24.640 --> 00:21:26.319 I can't stand a gooey white. 00:21:26.720 --> 00:21:27.039 Same. 00:21:27.279 --> 00:21:28.960 It put it puts me off the whole thing. 00:21:29.200 --> 00:21:30.640 It's gotta have the it's gotta. 00:21:30.880 --> 00:21:31.839 I feel like that's too big. 00:21:31.920 --> 00:21:33.039 I'll be chewing for ages. 00:21:33.119 --> 00:21:33.680 Hang on. 00:21:34.000 --> 00:21:35.759 I could talk while you while you eat. 00:21:36.000 --> 00:21:38.400 Um, yeah, so poached eggs. 00:21:38.640 --> 00:21:49.119 I interviewed a farmer um a few months ago, an organic farmer, and he said that you need to, for the best poached eggs, yeah, get the youngest eggs possible, so as fresh as possible. 00:21:49.440 --> 00:21:53.680 Because as they as they get towards their expiry date, they go a little bit watery. 00:21:54.319 --> 00:21:57.920 So these ones were, I think, like three days old. 00:21:58.160 --> 00:22:06.400 Um, and then I just Pan of water, I don't stir it, I don't add anything to it, crack them in, and then the the egg should hold itself together. 00:22:06.559 --> 00:22:09.279 Keep it on a low simmer for about five or six minutes. 00:22:09.519 --> 00:22:14.400 Once the white starts wobbling, but there's still a bit of wobble in the yolk, then it's ready to go. 00:22:14.559 --> 00:22:17.440 Get a slotted spoon, get it out, and then you're done. 00:22:17.599 --> 00:22:19.039 I have to say, I do cheese. 00:22:19.200 --> 00:22:20.640 I've

got a poaching pan. 00:22:20.960 --> 00:22:22.000 So what how does that work? 00:22:22.319 --> 00:22:24.079 Is it still do they still have contact with the buttons? 00:22:24.319 --> 00:22:25.599 By the way, this is amazing. 00:22:25.759 --> 00:22:26.319 Thank you very much. 00:22:26.480 --> 00:22:28.160 I the Rojas as well. 00:22:28.400 --> 00:22:29.200 That's fantastic. 00:22:29.359 --> 00:22:31.839 But the bread, I can't what's in the bread again? 00:22:32.079 --> 00:22:33.279 So it's mad, isn't it? 00:22:33.440 --> 00:22:34.559 It's cottage cheese. 00:22:34.720 --> 00:22:36.240 Like it's got a good crumb on that. 00:22:36.400 --> 00:22:36.720 Yeah. 00:22:36.960 --> 00:22:38.240 So that's silly and husk. 00:22:38.319 --> 00:22:40.079 So siliam husk is just pure fibre. 00:22:40.880 --> 00:22:41.759 So put some of that in. 00:22:41.920 --> 00:22:43.599 Oh, so I'll be going the toilet later. 00:22:43.839 --> 00:22:44.640 You will, yeah. 00:22:46.640 --> 00:22:47.119 Yeah. 00:22:47.279 --> 00:22:49.519 Um, but yeah, I think it's I think it's worked pretty well. 00:22:49.680 --> 00:22:53.920 Silly, yeah, like I say, silly husk, eggs, cottage cheese, and some baking powder. 00:22:54.079 --> 00:22:55.039 That's really, really good. 00:22:55.279 --> 00:22:55.920 Thank you very much. 00:22:56.079 --> 00:22:57.759 Wait, so what were you asking me? 00:22:58.000 --> 00:22:58.640 So yeah. 00:22:58.960 --> 00:23:01.279 Well, so let's just about bread, first of all. 00:23:01.440 --> 00:23:04.960 So you like tell me about your sourdough because I've got sourdough envy whenever I see yours. 00:23:05.200 --> 00:23:05.920 Right, okay. 00:23:06.160 --> 00:23:10.400 So I started this year making sourdough. 00:23:10.720 --> 00:23:19.279 Like I'd attempted it, I got a bread machine off like this freebie Facebook group, you know, like a swap Facebook group where people don't like charge for anything, you just give away stuff and you get stuff. 00:23:19.359 --> 00:23:26.000 So I've got a bread machine and I'd started making my own bread like last year and that, but then when I moved house, it sort of went away in a cupboard. 00:23:26.160 --> 00:23:30.400 Um and I did attempt making sourdough in the bread machine. 00:23:30.559 --> 00:23:39.519 However, I had no clue about sourdough, how it works, and that and that is not a possible thing to do because it's like you're not gonna do it properly in a bread machine. 00:23:40.000 --> 00:23:40.559 It's a two-day process. 00:23:41.200 --> 00:23:44.480 Yeah, it's a two to three day process to make your loaf of sourdough. 00:23:44.799 --> 00:23:57.039 So on one night, so if I'm baking on a Saturday or let's say I'm baking on a Sunday, I will feed my sourdough starter on a Friday night to make sure it's like nice and active and bubbly. 00:23:57.200 --> 00:24:03.039 Um, then on the Saturday, I will spend all day prepping me dough, which is where you mix it in with your flour, your water. 00:24:03.200 --> 00:24:18.720 You do these

things called stretch and folds where it builds the gluten of the bread, like the strength of the bread, and then I'll shape it and I'll put it in like a what's called a banner, which is like a little dish which goes in the fridge overnight, so that on the Sunday, then it's ready to bake. 00:24:19.200 --> 00:24:22.400 So it is a bit of a process, and there's a lot that can go wrong. 00:24:22.480 --> 00:24:26.079 And I feel like sourdough likes to throw a little learning curve at me every week. 00:24:26.240 --> 00:24:28.240 Every week I am learning more about sourdough. 00:24:28.799 --> 00:24:34.799 Um, but I just the satisfaction of eating your own bread is just unreal. 00:24:34.960 --> 00:24:42.960 And what I wanted to talk to you about, because you know that you were saying about like the keto thing, obviously sourdough, it's carbs is carbs, but there's only two ingredients. 00:24:43.119 --> 00:24:43.599 Well, three. 00:24:43.759 --> 00:24:46.720 There's three ingredients in sourdough flour, water, and salt. 00:24:47.279 --> 00:24:51.440 Even your sourdough starter is just flour and water, that's all it is. 00:24:51.519 --> 00:24:57.039 It's just flour and water, and the bacteria in the air, I think lacerazo bacteria bacillius. 00:24:57.359 --> 00:24:59.920 Yeah, that is that's the latter. 00:25:00.319 --> 00:25:11.119 Um, but anyway, this bacteria in the air sort of gets in and eats the flour and it produces carbon dioxide, which is what makes the bubbles and what makes your sourdough start to rise. 00:25:11.440 --> 00:25:24.799 However, what I wanted to speak to you about is like you know, when you eat bread or carbs or whatever, you get like a blood sugar spike, yeah, and then you it sort of tails off, and you get maybe get that like a bit of a slump, and maybe you're hungry again or whatever. 00:25:25.440 --> 00:25:33.279 With sourdough, there's something that happens in the fermentation process, which means you do not get that blood sugar spike, right? 00:25:33.519 --> 00:25:36.240 Your blood sugar stays at a level. 00:25:36.319 --> 00:25:39.759 So while it's not keto, it's much, much better for you. 00:25:40.000 --> 00:25:43.920 There's no preservatives in it, there's no crap like that you get in the supermarket. 00:25:44.079 --> 00:25:47.279 Even if you go into the supermarket, if you can't be arsed making your own bread, fair enough. 00:25:47.519 --> 00:25:52.720 If you go to the supermarket, if you buy sourdough from the supermarket, that's the closest thing you're gonna get like real. 00:25:53.440 --> 00:25:56.720 But even then, there's quite a few ingredients if you have a look, even the good ones, the expensive ones. 00:25:56.960 --> 00:26:03.279 So with sourdough, the fermentation process, the bacteria starts to eat the gluten as well and starts to break that down. 00:26:03.359 --> 00:26:06.880 So a lot of people who have gluten sensitivity, like that's that's part of the problem. 00:26:06.960 --> 00:26:12.799 Also, a lot of people

who think they have gluten sensitivity are often often intolerant to the other ingredients in there. 00:26:13.039 --> 00:26:14.720 Yes, I saw a reel on this last night. 00:26:14.799 --> 00:26:25.680 Yeah, um, about you know, they've they've added this into bread and they added this and they stripped out all the bran out of bread to make it like yeah, the flour is bleached at all, that and then they enriched it with follic acids and that. 00:26:25.759 --> 00:26:36.880 So do you have a gluten intolerance or yeah, or sometimes if it's not organic flour as well, then it can be it's very heavily sprayed with uh with pesticides, especially one called glyphosate. 00:26:37.039 --> 00:26:46.880 And glyphosate is terrible for like for destroying the gut because pesticides are designed to kill small life, and our gut microbiomes are made entirely of small life. 00:26:47.039 --> 00:26:52.160 So if we're if we're constantly eating pesticides, non-organic foods, then that's going to destroy the gut. 00:26:52.319 --> 00:27:10.880 So eating things like sourdough, especially if it's made with an ancient grain, so something like um like spelt, for example, would be an amazing addition to that, because then you're not like it's lowering gluten spelt, but it's also, if I'm not wrong, spelt and something else was cross-pollinated to create wheat because the yield was much greater. 00:27:11.200 --> 00:27:13.200 And that was only about 150 years ago. 00:27:13.440 --> 00:27:21.359 So we've even though we think we've grown up with wheat, it's actually in terms of the human journey, it's like a blip, it's the tiny, tiny last little bit where we've been eating wheat. 00:27:21.599 --> 00:27:27.359 And then even then, you know, that was whole grain, it was it was at least grown, it was at least something that was you know natural. 00:27:27.599 --> 00:27:36.000 Whereas since the 60s, we've been spraying it to death with this stuff, which is it's I mean, it stops the absorption of um magnesium through the soil. 00:27:36.240 --> 00:27:45.119 So we're then eating stuff that's completely depleted of nutrients, that's stripping our gut, that is just it's just terrible for us, really bad everything, like indigestible. 00:27:45.440 --> 00:27:52.400 I think when you when you start on your sour journey, the algorithm starts throwing up some some great stuff at you. 00:27:52.480 --> 00:27:58.240 So you end up down like this rabbit hole, and the latest one that it's throwing up for me is grinding your own flour. 00:28:00.319 --> 00:28:05.279 Yes, you can get like like these little machines where you just put the the whole grains of the wheat in. 00:28:05.599 --> 00:28:05.839 Really? 00:28:06.240 --> 00:28:13.279 It grinds it for you, and that would then apparently the flour reacts really differently than to how you used to. 00:28:13.359 --> 00:28:17.680 So that's a whole other sourdough problem, then that you've got to try and sourdough 2.0. 00:28:18.079 --> 00:28:22.559 Yeah, it's like

sourdough is like levels of difficulty, certainly. 00:28:22.799 --> 00:28:29.759 I know I've seen one where that like people are getting flowers on it and then putting and then putting those upside down and then they bake with the flowers on and all that sort of stuff. 00:28:30.000 --> 00:28:35.519 I want I do want to try like a flavoured sourdough because I've seen like chocolate sourdough, I've seen cheese and chili and all like that. 00:28:35.599 --> 00:28:37.920 And I'm like, listen, I'm just still trying to get it right. 00:28:38.000 --> 00:28:43.680 I don't want to sort of don't want to upset the flowers by adding ingredients into the mix. 00:28:43.920 --> 00:28:54.240 But I have in the last sort of week or so, I've tried adding a little bit of whole meal flour into it as well as like me white bread flour because apparently that's good for its structure and that. 00:28:54.400 --> 00:28:59.200 I've asked for me birth, I've asked for a stand mixer, because again, that's really good. 00:28:59.519 --> 00:29:01.519 Like, you know, with the hook, yeah, yeah, yeah. 00:29:01.599 --> 00:29:12.880 For making the strength of the bread, because the more you can sort of stretch it and batter it in the first bit, the stronger the bread gets, or the more it'll be batter that sounds and the longer be a good bread. 00:29:14.160 --> 00:29:19.119 The more you can do that, um, the better it's gonna hold up its shape. 00:29:19.279 --> 00:29:27.680 Yeah, and that because I the woman I got my recipe from and I made my sourdough starter with on Instagram, she's from California. 00:29:28.079 --> 00:29:35.599 So obviously she's got like a really hot, humid climate, and I'm trying to make it in January in Liverpool. 00:29:36.079 --> 00:29:45.680 So I at first all of my sourdough was coming out like really wet and sticky and like so hard to work with when I'm shaping it, and I'm like that losing my mind. 00:29:45.759 --> 00:29:49.039 So I've had to play around with like how much water to put in it and stuff like that. 00:29:49.119 --> 00:30:05.839 But last yeah, last week I um yeah, it's definitely easier now that it's coming into spring because I can leave it outside a little bit in the sun and it sort of proves a little bit like it was taking like all like a day and a half you know to get to the level I needed it to be. 00:30:06.000 --> 00:30:08.880 But now I can get it done in you know six or seven hours. 00:30:09.200 --> 00:30:12.880 It can it'll grow to the thing to the heat makes a big difference. 00:30:13.200 --> 00:30:17.039 But um, I had some sticky dough last week, and it's really hard when you're shaping it. 00:30:17.119 --> 00:30:20.400 And I'd watched that many videos on how to shape like a sticky dough. 00:30:20.559 --> 00:30:27.599 Like I managed to do it, and like I said to you before, I was like Kevin from Home Alone when he comes out of the house, he goes, I'm not afraid anymore. 00:30:27.759 --> 00:30:28.880 I'm not afraid anymore. 00:30:29.039 -->

00:30:29.519 That's how I feel. 00:30:29.599 --> 00:30:30.720 Like I've got sticky dough now. 00:30:30.799 --> 00:30:33.359 I'm like, bring on the sticky dough, I will shape you, I'm not bothered. 00:30:34.400 --> 00:30:37.519 I will make that surface tension, you won't know yourself meat. 00:30:37.759 --> 00:30:38.400 To be there. 00:30:40.720 --> 00:30:41.200 Amazing. 00:30:41.440 --> 00:30:43.039 Making salad on my bitch. 00:30:46.240 --> 00:30:49.359 But this is amazing because it properly melts in your mouth this red. 00:30:49.599 --> 00:30:50.480 It's it's lovely. 00:30:50.640 --> 00:30:52.079 I meant say as well the Hollandaise. 00:30:52.319 --> 00:30:55.440 And the rockets, the rockets definitely add to certain softens. 00:30:55.599 --> 00:30:56.480 I think it does, yeah. 00:30:56.640 --> 00:31:04.319 Um, the Hollandaise as well, even though it's like a it's quite a rich sauce and it's high in calories, it's made from grass-fed butter and organic egg yolks. 00:31:04.400 --> 00:31:06.240 So it's actually it's really good for you. 00:31:06.400 --> 00:31:10.480 So this, all in all, is actually a really healthy, protein-rich, good meal. 00:31:10.720 --> 00:31:17.759 I think as well, like your oils, the type of oils that you consume definitely makes a big difference. 00:31:18.000 --> 00:31:18.480 Oh, 100%. 00:31:19.200 --> 00:31:21.359 Because when I was on Slim and World, sorry, I've got a bit of rocket. 00:31:22.400 --> 00:31:24.880 Just and water doesn't it doesn't want to go down my throat one second. 00:31:25.119 --> 00:31:27.119 I'm just gonna have my dead healthy coffee one day. 00:31:28.000 --> 00:31:29.519 Get those antioxidants in. 00:31:29.759 --> 00:31:31.359 Oh, yeah, go on, antioxidant. 00:31:31.599 --> 00:31:37.839 That um back in the day on Slim and World, I used to have everything coasted like fry light. 00:31:38.000 --> 00:31:38.319 Yeah. 00:31:39.839 --> 00:31:40.079 I know. 00:31:40.240 --> 00:31:45.039 And you look at the ingredients on that, but you know, it's like, oh, it's one calorie spray, it's all this, that, the other. 00:31:45.759 --> 00:31:49.359 Now I use olive oil on everything liberally. 00:31:49.759 --> 00:31:50.880 Like there's no measurements. 00:31:50.960 --> 00:31:57.839 And that like I think a a teaspoon of olive oil on Slim Oil was something ridiculous, like you know, five, six, seven sins. 00:31:58.319 --> 00:31:59.839 It's like 180 calories or something. 00:32:00.000 --> 00:32:01.920 Yeah, it's a lot, but it's good stuff. 00:32:02.160 --> 00:32:05.519 But I use that lip, like I say, I don't measure, it's it's on everything. 00:32:05.680 --> 00:32:07.839 Like I've if I have soup, it's covered in olive oil. 00:32:07.920 --> 00:32:09.359 I use it loads in me cooking. 00:32:09.519 --> 00:32:24.720 It's like I'm literally not bothered, and I swear to God, I can, you know, I look better now than it did when I was on Slim and Well, because I think, you know, watching like Alyssa, for example, who you know, as

the El Cerrar, I think they record their podcast, yeah. 00:32:25.359 --> 00:32:30.960 Um, the um she talks about you know the inflammation in like seed oils and things like that. 00:32:31.039 --> 00:32:34.880 So I don't have any like sunflower oil, I don't have any rapeseed oil, I don't have anything like that. 00:32:34.960 --> 00:32:38.480 I'll cook everything in butter or olive oil. 00:32:38.640 --> 00:32:38.880 Yeah. 00:32:39.039 --> 00:32:39.759 And that's it. 00:32:39.920 --> 00:32:49.680 And I find that just by the type of oil that you use, even though it might be higher in calories, I think it definitely makes a difference in how your body processes it. 00:32:50.000 --> 00:32:50.319 100%. 00:32:51.200 --> 00:32:52.799 There's the cooking temperature of oil. 00:32:53.200 --> 00:32:55.440 So there's each oil has its own smoking point. 00:32:55.599 --> 00:32:58.160 So I think um olive oil is 180. 00:32:58.640 --> 00:33:00.000 I think butter's 170. 00:33:00.160 --> 00:33:04.319 So if you're doing stuff on a lower temperature or roasting things at a lower temperature, they're brilliant to use. 00:33:04.480 --> 00:33:08.000 Anything above that, ghee is one of the best things, which is clarified butter. 00:33:08.160 --> 00:33:13.920 So you just heat the butter, the milk solids drop to the bottom, and the vitamin-rich butter fats kind of sit on top. 00:33:14.079 --> 00:33:20.240 And I work with a woman from a company called Neo Spired, and their ghee is like it's just the nicest stuff I've ever had. 00:33:20.319 --> 00:33:29.759 Like I've literally find myself a spoon into dates and have that because it's got like a caramelly flavour, but without the sweetness, so you have that with a date, you get like this like chocolate, like fudgy gorgeousness. 00:33:30.319 --> 00:33:32.480 But when you cook it, why couldn't we have picked them today? 00:33:33.680 --> 00:33:34.720 I should have bought some. 00:33:34.880 --> 00:33:36.880 Yeah, when you cook with it, that flavor's not there. 00:33:36.960 --> 00:33:39.200 It's just it's just really stable at high temperatures. 00:33:39.440 --> 00:33:42.400 This episode is sponsored by thehackersmarket.com. 00:33:42.559 --> 00:33:52.880 The Hackers Market is an online farmer's market selling raw dairy, organic produce, grass-fed meat, and a whole range of health and beauty products along with useful gadgets, all aimed at improving the health in a natural way. 00:33:53.039 --> 00:33:59.359 All products are sold directly from the producer, cutting out the middleman, so keeping the cost as low as possible and supporting small businesses. 00:33:59.680 --> 00:34:03.599 All of today's recipes will be available on my Instagram, OGRAT and Other Foodie. 00:34:04.160 --> 00:34:04.400 Yeah. 00:34:04.720 --> 00:34:10.880 But anyway, let's go back to what we were talking about before when we were talking about influencing and how you're one of the OGs. 00:34:11.039 --> 00:34:11.199 Yeah. 00:34:11.440 --> 00:34:18.559 And uh and like you're talking about transferable skills and what you had to like, so what you were doing and how this came across to thinking. 00:34:18.719 --> 00:34:22.000 But I also wanted to ask, like, what is there is there a dark side to it? 00:34:22.079 --> 00:34:23.360 Have you had like a any negativity? 00:34:23.760 --> 00:34:30.239 Oh yeah, I mean, I think, you know, I've I think I've been quite public in that and certainly in the last couple of years. 00:34:30.320 --> 00:34:47.440 Like I had like I don't want to go into it too much because oh god, my daughter's here, but you know, the last couple of the end there's there was some incidents where people certainly overstepped the mark as in you know what was acceptable and what was you know harassment and you know that sort of thing. 00:34:47.519 --> 00:34:55.760 And I took a big massive step back then because I I'm naturally quite like an open person, like too much. 00:34:56.159 --> 00:35:04.559 I share like I overshare sort and rotten, but that kind of made me really reassess what I do share online. 00:35:05.119 --> 00:35:06.880 It's these parasocial relationships, aren't they? 00:35:07.039 --> 00:35:10.880 Because they've been a lot in the press at the moment with um oh, what's her name? 00:35:11.119 --> 00:35:15.039 The girl, the singer who's her name. 00:35:16.000 --> 00:35:17.119 She's Ted Famous at the moment. 00:35:17.280 --> 00:35:18.320 Uh Pink Pony Club. 00:35:18.559 --> 00:35:19.440 Oh, Chapel Rowan. 00:35:19.679 --> 00:35:20.639 Chapel Rowan, yeah. 00:35:20.880 --> 00:35:23.679 Saying that like she wants to be a singer and she wants to be famous. 00:35:23.760 --> 00:35:26.079 Well, she wants to be a singer and she wants to release her music. 00:35:26.239 --> 00:35:29.519 She doesn't want people to think that they own a part of her or they don't want to. 00:35:29.840 --> 00:35:39.760 And it's she's talking about these parasocial relationships that are really warped and really like desperate and strange because people think that they own a part of you because they see you on their phone all the time and they can't see you. 00:35:40.320 --> 00:35:51.840 Yeah, like people do think that they know you, and for the most part, it's quite nice because people come up and you know, they go, Oh my god, I feel like I know you're and all like that, and you know, they'll they'll start talking to you. 00:35:51.920 --> 00:36:03.440 But then some people will think that they know you and they know everything about you, and really they see literally like a couple of seconds worth of your day. 00:36:03.519 --> 00:36:11.760 Like, I'll come on camera, you know, and I'll do me thing, you know, I'll talk about you know, I don't know, Spanish cleaning or what books I'm reading, or you know, this, that, and the other. 00:36:12.079 --> 00:36:15.840 And then as soon as the camera's down, I'm like, ah like I'm very introvert. 00:36:16.079 --> 00:36:20.000 Yeah, it's it's weird because I'm an extrovert, it's

introvert. 00:36:20.559 --> 00:36:23.760 Like I can come on this and I can, you know, sit and chat with you, Dan. 00:36:24.000 --> 00:36:29.039 And when I worked in the shop, I could chat with customers and I it's something that I turn on and off. 00:36:29.199 --> 00:36:32.800 It's like my professional character, so to speak. 00:36:32.960 --> 00:36:36.800 But me, myself, I'm very happy in my own company. 00:36:37.039 --> 00:36:40.639 I hate going out to like social events where there's like loads of people around, you know. 00:36:40.800 --> 00:36:46.960 I love the fact that now I work from home, I've got like my purpose-built office, but I don't have any colleagues or anything like that. 00:36:47.039 --> 00:36:47.679 And I love that. 00:36:47.760 --> 00:36:48.719 Yeah, I'm dead happy. 00:36:48.800 --> 00:36:49.119 Like, I'm not sure. 00:36:49.199 --> 00:36:50.559 I'm the happy as working on my own as well. 00:36:50.639 --> 00:36:52.559 I don't want to be just I don't work well in a team. 00:36:52.639 --> 00:37:02.159 Yeah, just don't and people like I literally come on, you can count even on a day where I've done loads of stories, they're maximum like a minute long. 00:37:02.239 --> 00:37:03.840 Like, say I've done 10 stories in a day. 00:37:03.920 --> 00:37:05.760 That is literally 10 minutes out of my day. 00:37:05.920 --> 00:37:07.360 And how many minutes are there in a day? 00:37:07.440 --> 00:37:10.639 I'm not doing the maximum what you know, loads, yeah. 00:37:10.880 --> 00:37:21.599 You know, but people think that they know you and they really, really don't like your your personality online and your personality at home can be two completely different things. 00:37:21.760 --> 00:37:23.840 Like I said to you, I'm I'm dead bored. 00:37:24.000 --> 00:37:34.719 Like when I came here, I had a notification on my phone that my compost turner was turned up today, and I was so excited about the other people online don't sort of get that size. 00:37:34.800 --> 00:37:42.800 I mean, you don't even think you know, I'm just there talking like well, I used to talk about tan and you know things like that, and now I'm like compost turn is so excited. 00:37:43.039 --> 00:37:44.239 Age creeps up on you, doesn't it? 00:37:44.480 --> 00:37:50.800 I know, but like I've got quite I've got quite a simple, boring life, but I love it. 00:37:51.039 --> 00:37:53.519 Yeah, but it's the happiness, happiest you can be, I think, isn't it? 00:37:53.599 --> 00:37:54.559 You don't need too many distractions. 00:37:54.800 --> 00:37:55.039 Exactly. 00:37:55.199 --> 00:37:56.480 So we were talking about the shop before. 00:37:56.559 --> 00:37:58.159 So tell me what's what sort of stuff is on this. 00:37:58.320 --> 00:37:59.119 Is it 600 products? 00:37:59.199 --> 00:37:59.679 Is it now? 00:37:59.760 --> 00:38:00.239 Uh over. 00:38:00.639 --> 00:38:00.880 Wow. 00:38:01.039 --> 00:38:09.199 Yeah, I'll just just I'll put an idea at the pop of my head and I'll you know I'll do it because I make almost any everything from scratch. 00:38:09.360 --> 00:38:13.039 Obviously, not things like the Spanish cleaning products, you know, I do do a lot of them. 00:38:13.119 --> 00:38:15.599 They're like my bread and butter throughout the year. 00:38:15.840 --> 00:38:17.920 And obviously I don't make them, Spain does. 00:38:19.119 --> 00:38:21.519 They come over and I I sort of sell them. 00:38:21.679 --> 00:38:32.480 But for the most part, like things like the the mugs, the coasters, all that sort of stuff, I just I make them as a coming because I I consider myself to be quite eco-friendly because there's no waste. 00:38:32.559 --> 00:38:39.519 If I order a mug now, if I if somebody orders a mug, I don't have 50 of those mugs sitting on the shelf. 00:38:39.599 --> 00:38:43.519 And you know, if I if I have a range that doesn't sell, I haven't got all that stock wasted, you know. 00:38:43.599 --> 00:38:46.480 If somebody places an order, I make it there and then. 00:38:46.719 --> 00:38:48.239 And it's all made by hand by you as well. 00:38:48.480 --> 00:38:49.360 By hand by me, yes. 00:38:49.920 --> 00:38:53.840 I mean, I don't like paint them on or anything like that, but yeah, it's all made by hand by me. 00:38:54.079 --> 00:39:02.960 And um so in that sense, I've got a lot of blank stock that I can put my own designs onto, which means I can turn things around really quickly. 00:39:03.039 --> 00:39:06.960 Like there's a if there's a trend that comes out, I could jump on it and make them. 00:39:07.119 --> 00:39:12.079 But also eco-friendly wise, you know, like my packaging that I do, I try to recycle absolutely everything. 00:39:12.159 --> 00:39:19.599 If I get stock delivered to me in boxes, rather than me throwing out that cardboard, I'll either reuse it if it's a good box, get excited when I get a good box. 00:39:19.840 --> 00:39:21.360 I'm gonna say that's another side of it. 00:39:22.400 --> 00:39:24.320 I'm like, oh, that's a good box. 00:39:24.480 --> 00:39:25.519 That is a good box. 00:39:25.679 --> 00:39:27.920 I've got a wardrobe full of handy boxes that I think. 00:39:28.000 --> 00:39:28.880 I'm gonna use those one day. 00:39:28.960 --> 00:39:30.079 I could honestly build a fort. 00:39:31.440 --> 00:39:33.119 I'll have about in a week. 00:39:33.440 --> 00:39:41.280 Um but even then, I've just bought this new shredder, which I'm made up with because even we're gonna have to add this up a bit. 00:39:44.079 --> 00:39:53.280 They used to like shreddle like me labels and stuff like that, but I've got like this new shredder now that does cardboard, so even the crap cardboard boxes I will shred and use as like filler. 00:39:53.760 --> 00:39:54.320 I thought that's amazing. 00:39:55.280 --> 00:39:58.159 So again, it's and it's Degol for AM compost. 00:40:01.360 --> 00:40:02.719 What have I become? 00:40:05.840 --> 00:40:10.639 And then from me mess, and then just coming out of money all the time and on the vodka and all that.

00:40:10.800 --> 00:40:11.440 Oh my gosh. 00:40:11.599 --> 00:40:16.800 Those are the days, and it's all compost and being eco-friendly and living off the land. 00:40:17.199 --> 00:40:19.360 That's the dream that I would love to be able to do that. 00:40:19.519 --> 00:40:20.400 So, what's next then? 00:40:20.480 --> 00:40:22.239 What's next for this Garcebird brand? 00:40:22.559 --> 00:40:26.159 I don't know, because like I say, I'm very content at the moment. 00:40:26.239 --> 00:40:29.760 You know, I just sort of want to continue on with what I'm doing. 00:40:29.840 --> 00:40:34.880 Like, you know, I uh the shop the shop goes through cycles, you know. 00:40:35.119 --> 00:40:42.639 At Christmas, I'm so busy I can't even breathe because you know, I do have to get help in at Christmas because there's just when those diaries come in, Jesus. 00:40:43.199 --> 00:40:46.159 Um the diaries, you need to talk about those as well because they are a familiar. 00:40:46.400 --> 00:40:50.320 I had 800 pre-orders this year that I had to try and get out in a couple of days. 00:40:50.400 --> 00:41:03.440 Me and my mate were there packing all week, and our backs by the end of it were just horrendous because again, I offer like personalization on the diaries now with like you know, people can have the name on it, and probably about 80% of the ones that sold that happens. 00:41:03.519 --> 00:41:10.400 And if I've got thousands of them to do, then I've got thousands of names to apply, and you know, so I do have to get help in that. 00:41:10.480 --> 00:41:11.920 But oh look, 1111. 00:41:12.159 --> 00:41:14.159 Um make another wish. 00:41:14.480 --> 00:41:21.920 Um, so yeah, I mean, the rest of the year I'll go through sort of a bit more of a quiet spell. 00:41:22.079 --> 00:41:37.519 So this year I'm trying to streamline everything, so SEO, uh, and and then that's given me more time to plant a vegetable garden, make sourdough, all those sort of things. 00:41:37.679 --> 00:41:38.719 So I'm just dead happy. 00:41:39.199 --> 00:41:40.559 What a brilliant balance to have, yeah. 00:41:40.800 --> 00:41:51.039 Yeah, like I've I've done the whole, you know, uh shop in town, like that was that was my dream at one point to have like, oh my god, it was almost inconceivable. 00:41:51.119 --> 00:42:05.920 I was like that going, God, imagine if one day I had a shop in town, and then I had it, and then I was like, it's a lot of work, I'll be bothered with this, and then you know, I got pregnant with me second, and I was like, I don't need the stress, I need to really re-evaluate what I'm doing with life. 00:42:06.079 --> 00:42:10.239 Because if you've owned a business, Stan, and I know you have a few staff. 00:42:10.960 --> 00:42:15.199 It's the bit that I think the the employment and management of staff is what's driving AI. 00:42:15.360 --> 00:42:22.079 Honestly, is people going, How can I do this without having to it's just so deal with it with dealing with stressful, like when people call in sick and things like that. 00:42:22.159 --> 00:42:30.559 And I understand people get you know unwell and you know, or they'll have mental health days or whatever, but as when you're in the business as the owner, it's so stressful. 00:42:30.800 --> 00:42:33.360 You just get that text and you're all right, I haven't got time for this. 00:42:33.440 --> 00:42:41.280 Yeah, so I just wanted to kind of eliminate all that stress from my life, and so I just dialed down the business. 00:42:41.360 --> 00:42:47.599 So I don't obviously I don't make as much money as I did back then, however, I have got a better life balance. 00:42:47.679 --> 00:42:55.840 So while like the whole city centre and growth and growth and growth was the dream, it's not my dream anymore as things change and I am living my dream. 00:42:56.159 --> 00:42:56.639 Amazing. 00:42:56.960 --> 00:42:58.639 I am happy. 00:42:58.880 --> 00:43:01.679 Well, listen, I've always finished up with one last question. 00:43:02.400 --> 00:43:12.480 And it is if if you could give one piece of legacy advice from everything that you've learned in your career, in your life up to this point, one thing that you could give to people, what would it be? 00:43:13.440 --> 00:43:17.519 I think it's the be careful what you share online. 00:43:18.000 --> 00:43:20.079 Yeah, especially because it one, it's there forever. 00:43:21.519 --> 00:43:28.000 Yeah, it's there forever, and two, you know, people aren't always your friends, people can use it against you and things like that. 00:43:28.079 --> 00:43:42.320 Just make sure that what you're just just have a private life, but not every thought in your head and every action that you do has to be shared online because it will you'll be much happier for it if you keep something for yourself. 00:43:42.480 --> 00:43:48.719 Because if you you know, like people are asking me even now, like, you know, oh, can you share your recipes on this and that? 00:43:48.800 --> 00:43:52.960 And I'm like, I sometimes I just want something for the joy of it for doing it for myself. 00:43:53.280 --> 00:43:55.119 Just keep some things for yourself. 00:43:55.440 --> 00:43:56.000 Amazing. 00:43:56.239 --> 00:43:57.519 Thank you so much for coming in, Steph. 00:43:57.679 --> 00:43:58.000 I've loved this. 00:43:58.159 --> 00:43:59.039 Thanks for having me and thanks for this. 00:43:59.440 --> 00:44:00.079 You're very welcome. 00:44:00.239 --> 00:44:02.239 I don't care if it's cold, I'm having it. 00:44:03.440 --> 00:44:08.400 If you've enjoyed today's episode, please like and subscribe and leave us a five-star review because it really does help. 00:44:08.559 --> 00:44:10.719 And if you didn't like it, just go about your business. 00:44:10.960 --> 00:44:14.880 All of today's recipes will be available on my Instagram, OGRate another foodie. 00:44:14.960 --> 00:44:18.400 And thank you to the organic delivery company for supplying all of the fruit and vegetables. 00:44:18.559 --> 00:44:24.159 You can head to organic deliverycompany.co.uk and use code foodie at checkout for 10% off. 00:44:24.400 --> 00:44:28.159 On next week's episode, I'll be talking to renowned cardiologist Scott Murray. 00:44:28.320 --> 00:44:33.280 Now, Scott is the UK's foremost expert on preventative cardiac health and is also a fan of the keto diet. 00:44:33.360 --> 00:44:34.719 So it should be an interesting chat. 00:44:34.880 --> 00:44:35.679 See you next week.