And we see that with brands too. The blog turned into such a successful business that she and her husband have since launched spinoffs, Food Blogger Pro and WP Tasty , to help others do the same. Bjork Ostrom: Cool. The aforementioned month (November 2016), when Pinch of Yum made $95,197.34, their expenses were $28,505.27. You know those days when your…” Thank you!! The 10 Most Popular Instagram Recipes From October 2019. And that’s really fun for us and really cool. … Aug 6, 2019 - 1,081 Likes, 16 Comments - Pinch of Yum (@pinchofyum) on Instagram: “Hello and welcome to January 73rd. third? I wish I was a baker. Lindsay Ostrom: So, when I think about growth, well, let me first say this because I feel like this is probably what people are most interested in. And to be honest, I still kind of do this to this day, where like if I was on Instagram and happened across the content but didn’t want my mood to be affected one way or the other depending on how many likes something got, I would literally hold my thumb in front of the like number. If you’re thinking about making this tonight, just do it. I’m like no, no, no, no this is not Lindsay Momstrom. We are lucky enough to have an Indian grocery store, so I will probably take the easy way out. So they know what to expect, they know what they’re getting when they come, you know, when they follow the page. Pinch of Yum Instagram Stats & Analytics Dashboard. Bjork Ostrom: This is like a like, it’s like a wolf dog, that’s what I’m imagining in my head, like a big wolf dog that like goes up to, like if it stands up, it’s the same. For the Broccoli Rabe (optional): Bring a large pot of water to boil and prepare a bowl with ice water. Bjork Ostrom: So, we’re coming to the end. I will delete it sometimes for days at a time. Simple, tasty, and (mostly) healthy recipes. Pinch of yum shared the post and wrote; “I made it. Bjork Ostrom: I would like to acknowledge that. Bjork Ostrom: I was like, oh, that’s interesting like rule that you’ve put in your life to operate. But like, I don’t want to see that, I just want to look at my pictures and I just want to like take in the thing as a whole without, so I’m like strategically keeping my mouse off the pictures because I don’t want those numbers in my head right now. Option: bake up a bunch of these totally…” So if you are out there and you have Lindsay Ostrom, people think people actually think that it’s Lindsey Momstom because, have I told you that? Thanks – am loving all your recipes so much. You won’t regret it! Emily, who is working with the video side of things. Awesome. Posts Tagged. And he said he no longer has it on his phone. Highlights…” And they say, hey, you need to be, never build your garden or your crop on somebody else’s land. Bjork Ostrom: Yeah. Bjork Ostrom: I think an important piece to point out there first, a couple of calls that you had. So like what percentage of people who saw the content engaged with it, took an action, saved it, shared it, liked it commented, whatever. (Which, honestly, is kind of what I’ve been doing lately. A little thing about me: I ♡ FOOD. Bjork Ostrom: Not quite as bad as emails that I get for letters that say, Dear Mrs. Bjork. Bjork Ostrom: So, an example that I feel like would fit in with that is maybe that would just be on Instagram would be seasonal content. Two weeks ago I had the opportunity to go out to Minnesota to the gorgeous Pinch of Yum studio for their Tasty Food Photography Workshop. Daniel. Lindsay Ostrom: Exactly. From that hobby grew what is now one of the most widely followed food blogs: Pinch of Yum. Second breakfast? So, that’s really the most important one to me is like, and I think one thing that really interesting and people might find this interesting to know, but like, I will sometimes get as many likes on my posts or likes or engagement or whatever on my posts on my personal account, which has, gosh, what 37,000 followers, not even 40,000 followers, I’ll get as many likes as I do on the Pinch of Yum. Bjork Ostrom: So, analogy, spot on, what would you add to it? And I actually, it was actually, I think it was when I was pregnant that I said like, hey, I know I’m going to be wanting to post more of like our life and I am just going to find it a lot easier, I think to draw a line in the sand and say like, this is where the personal stuff is and this is where the food stuff is. (If you haven’t seen my challenges, I suggest you start with my last one: the One Part Plant Challenge). So the point is, what we’re trying to do is, I think more than anything, it’s being intentional which is a word that I use a lot in the podcast, and really thinking through what your approach and your strategy is. Cheese: My favorite cheese combo is 2 cups shredded cheddar cheese and 1/2 cup Italian blend shredded … Add the broccoli rabe to the boiling water and cook for 1 minute. Can’t wait for taste this recipe. 07/09/20 @ 4:03 am. And I also think a part of the like what the playbook generated from was just my competing love and frustration with Instagram and with like this idea of constantly documenting your life and like creating a digital, like both personally and professionally for Pinch of Yum, for the food blog, like having, yeah, just having some issues with boundaries and feeling this constant tension of like, I want to be on it, I love it, I love connecting with people, I love posting, I love sharing. wow.. followed the recipe exactly except for paneer… substituted halloumi. 3 cups of flour is closer to 600g. You can try making it. Bjork Ostrom: So I just thought that was really fascinating and an important thing to lead off with. May 4, 2020 - 752 Likes, 27 Comments - Pinch of Yum (@pinchofyum) on Instagram: “We need food that feels like blankets this time of year but it can’t all be beef stew or meatloaf,…” Bjork Ostrom: Yeah. Lindsay Ostrom: And at the point when we’re analyzing this and we start to find like, hey, you know what, people, this isn’t engaging for people, they’re done with this. So talked about branding, so that’s another area of the Instagram playbook. Could you make this with tofu instead of paneer? You can be so proud…” Bjork Ostrom: So, before we get into it, I’d be interested to hear your view on how important Instagram is and how it fits into the business structure of Pinch of Yum. Lindsay Ostrom: I didn’t know it was either. So, I think an important point to call out, it’s important for people in general to think strategically about how they’re using technology, but maybe even more so for creators. May 8, 2020 - 4,049 Likes, 75 Comments - Pinch of Yum (@pinchofyum) on Instagram: “At this point, our snack intake is....well, high. And Instagram algorithm is such that like, the more something is engaged with, the more people will see it, and therefore, it’s kind of an engagement snowball. I missed out on this last year, and this year I did NOT want that to happen. So kind of like Harry Potter type beast or Game of Thrones, I haven’t actually seen Game of Thrones. And that a lot of times will be a good fit for brands if they’re working with, maybe they have less budget. The calorie count includes the paneer, but not the rice. The base of this veggie korma is a boatload of comforting vegetables like fork-tender potatoes, bell peppers, and green beans, but the thing that makes it feel like a hug is that creamy golden sauce. Definitely adding to my ‘to make again’ list, particularly as it could be so easily adapted for whatever veg are in season. Bjork Ostrom: Cool. 11.2k Likes, 292 Comments - Pinch of Yum (@pinchofyum) on Instagram: “Is it wrong to just reference the excited Seinfeld gif for Insta caption purposes? So we’re often looking for things like, were these posted at a similar time, were they posted on a similar day. So we like kind of chat a little bit before, then I go, okay, you ready? Suggestion: make sure you really salt the potatoes when adding, as it was super bland at that point. How do those two things coexist? So glad everyone enjoyed them, Vanessa! But nice to be able to see some of these things, it’s kind of hard to talk through some of the visual elements of Instagram, especially on a podcast. Jul 1, 2020 - 2,061 Likes, 50 Comments - Pinch of Yum (@pinchofyum) on Instagram: “This big slurpy bowl of vegan ramen delivers just the right amount of big bossy flavor. I already find it hard enough to like not constantly be pulling up the app. Everybody wants to figure out what are the ways that I can grow this thing, not only because it’s easy to see those numbers and to see which direction they’re going, but also because growth a lot of times can correlate to success within a business. That might mean I miss something. And as we were talking about, whenever we do before an enrollment period for Food Blogger Pro, we always do an event, we’re like, what should we do for an event and we’re kind of brainstorming and thinking through stuff. 6,127 Likes, 98 Comments - Pinch of Yum (@pinchofyum) on Instagram: “This Cashew Chicken is very easy, silly delicious, and it is calling your name. Tofu would be great in this dish! But even if not, like even if it’s just your own, just right now you just want to take 15 minutes and like think through some things and jot down some notes, like making decisions about how you’re going to operate within this space, Instagram, is just super important in taking that weight off your shoulders so that you don’t have to decide every time. So glad you enjoyed the korma, Emma! Lindsay Ostrom: Yeah, it’s a little weird. Bjork Ostrom: It reminds me of Casey Neistat, who’s a YouTube guy, YouTuber. But I think the downside is, then people totally ignore social. I’m going to try this tomorrow with tofu, it looks so good! Definitely a feel good “cozy” dinner. We’ve tried and enjoyed a few of your recipes now and so far this one has to be our favorite. Because when we look at, not just looking at followers, not using that as the main indicator of how well you’re landing with people, then I feel like it frees you up to like understand your content and how it’s resonating with people in a different and more valuable way. When I think about the things that have helped us grow Pinch of Yum the most significantly, the two things that come to mind are doing videos, adding videos into our content. This recipe is easiest to make by weight. And it’s really interesting because I feel like I just kind of float and I don’t have any rules. Like that’s his decision that he’s made around Instagram and using it and wanting to continue to use it, but knowing that if he does want to continue to use it, he can’t do it in the traditional way because of the impact that that has on him. We’re giving a gentle sauté to a careful amount of aromatic onion, garlic, ginger, cardamom, coriander, and other spices, and then adding a bit of cream and yogurt to make this the kind of recipe that lands in the perfect exciting-but-gentle flavor zone. Lindsay Ostrom: So, I think that was like a very early type of playbook rule long before I had the idea of like that this is a thing. And so, essentially, what it is extracting that information that you have as your playbook for Instagram and then kind of packaging that up into a thing. And you know that, okay, it goes in its kennel at this time, and you don’t have to worry about it and this is when it gets fed and this is the growth chart that it has for the beast and things like that. But Lindsay M. Ostrom is my personal Instagram page. I can’t wait to make it. The second time making the recipe, I did not use pistachios and I substituted micro cilantro (because that is all I had on hand). Pinning for when we return to the good old US of A. ★☆ Lindsay Ostrom: So there’s a ton of things that we look at in those meetings but I feel like those are some of the most important, would be the actual engagement percentage, and then also the top content, and specifically with the top content, like the patterns. The implication that sharing this recipe is wrong seems a little unfair to me. The people working at the Pinch of Yum studio are extra level great, too. And so that’s why for us as business people creating content, we have to be really smart about how we are using these tools because if we are in them all, we have to be in them a certain amount of time. Would you feel like that’s accurate? Brought to you by Food Blogger Pro. So in that category of things, I just used to get really thrown off if I would post something and it like didn’t get a ton of engagement. Lindsay Ostrom: Another thing I’ll look at is like, when I’m in the right headspace, the number of likes, the number of shares, the number of saves, the number of comments, the type of comments. I used to be a teacher, and now making food and writing about it online is my full-time job. Like I just want to be free of that. Lindsay Ostrom: Okay. It’s like something about that is engaging enough to people that they want to reach out in some way, shape, or form. Pinch of Yum on Instagram: “So you love food and you want to add more diverse voices to your Instagram feed? I plan to make this tonight but I have 2 questions: Personally, I appreciate seeing recipes from different cultures and know that I’ve tried dishes that I normally wouldn’t have because of it. I’ve made the decision to say that’s okay, that’s something I’m willing to let go in order to maintain like peace of mind or some kind of peace of mind. I would hold my phone and then like, you can imagine. 1,756 talking about this. You find something that did really well, what do you do with that? Minnesota ️ pinchofyum.com. Sep 14, 2019 - 480 Likes, 9 Comments - Pinch of Yum (@pinchofyum) on Instagram: “Get your fall treat pants on, friends! I think it was younger than that, though. plate piled high with veggie korma: “I feel like I could just keep eating and eating and eating this.”. Lindsay Ostrom: Yes. So, what are a couple of the, just real quick, couple of the things within the playbook that you talked about as it relates to boundaries and in setting those boundaries? We’re in the brain space, and I say we, but it’s you, like in the brain space to sit down and think through, hey, what is something that’s performing really well on Instagram. Get it…” We found it at a local Indian grocery store! Oatmeal Smoothie Recipes. Reply. So little asterisk, oh my gosh, asterisk here, and I’ll put like a caveat is that it is important to look at numbers. Great substitutes, Meredith! ★☆ Okay. Lindsay Ostrom: That one is almost, that one’s not like about grow your account and grow your business. And not that you have to stick with that forever, but to have that down on paper allows you then to know this is where I’m operating out of, this is where I start with things. Yum! So it is a 360 degree, no, it’s a 180, it’s not 360, 180 degree difference before I press record, where like neither of us have to be on. Lindsay Ostrom: I would love to. So I’m constantly thinking about things like, hey, I posted this on Instagram stories. And the two ways that it could pan out is like you take it for a walk and it like sees a squirrel and it runs and then you’re dragging behind it. Tag @pinchofyum on Instagram so we can find you! They took to their Instagram page to share with fans. Even if I’m logged out. Substituted with a (jersey) sweet potato, coconut cream and coconut yogurt. Any advice that you’d have for people who are looking to have that be part of their business, their blog, this thing that they’re building? And also how relatable that is because I think that’s one of the hard things with social is that there’s these strong metrics that are attached to that and those metrics can impact your mood. Bjork Ostrom: And same for you, which is why it works great for us to like advise/work together. Simple, tasty, and (mostly) healthy recipes. I think I just had this understanding of how my mood shifted depending on how people had reacted to my content on Instagram. Cooking is a great way to embrace other cultures and traditions, but that is just my opinion. And we look at like, okay, what’s their engagement percentage, to kind of help us give us a sense of like are we kind of on par with what other people are or are we way below or we way above, and that fluctuates. And I had to like draw a line. Bjork Ostrom: Yeah, that’s awesome. A boatload of comforting vegetables like potatoes, bell peppers, and green beans, and a creamy golden sauce with onion, garlic, ginger, warming spices. That one’s like protect your mind and protect your soul and don’t get lost in Instagram. And I try to not to use sports analogies just because I feel like I roll sports analogies, but you think of any team, and have some type of playbook that they operate out of. So do you have an example of one of those discoveries that you had that then informed a content decision that was, like that decision was affirmed or your gut guess as to why something was successful is like, hey, we did this and then we actually experienced success again because of our time analyzing and looking at content? facebook instagram pinterest twitter. Love the Paneer! They took to their Instagram page to share with fans. And it doesn’t have to be our playbook. Thanks Molly! Favorite things include my camera, lake days, and dark chocolate. And so I would be on Instagram. Patio night drink? Bjork Ostrom: So, the event, you can go to foodbloggerpro.com/playbook and sign up for that. These look so delicious! The blog turned into such a successful business that she and her husband have since launched spinoffs, Food Blogger Pro and WP Tasty , to help others do the same. Definatly going into the rotation. 19.2k Posts - See Instagram photos and videos from ‘pinchofyum’ hashtag Pinch of Yum Instagram Stats & Analytics Dashboard. So, when you think of growth as it relates to Pinch of Yum on Instagram, what are some of the things, the rules or not even necessarily rules, but what are some of the kind of frameworks or filters that you view growth through as you think of Pinch of Yum and Instagram? Sign up for our newsletter and get access to our "16 Ways You Can Monetize Your Site" ebook, podcast episodes, blogging tips, and more. Reply. It cost me $9 for half a pound. Tag @pinchofyum on Instagram so we can find you! What if I just got a new follower and they don’t know who Sage is, and Sage is our dog. And so, they can really only pick one spot, they can’t do the full thing, but they just want one spot. So, sign up for that. Lindsay Ostrom: So that’s kind of where that came from, was just needing to, needing rules around that in order to like not fall victim to some of the lesser good things about Instagram. I literally today, like I haven’t asked you yet, but I have a little list of things that I’m wanting to check in with you about because you can see things differently than I can see them. Pinch Of Yum captioned; ” If you’re looking to add to your holiday treat game, may we kindly remind you of this super simple, super festive, super delicious little toffee treat to add to your platter of sweets? Lindsay Ostrom: But another thing that we look at is specifically top content. I often don’t have cinnamon sticks or whole dried red chile peppers on hand, so I’m just sharing what I use instead which is ground cinnamon and red pepper flakes. Can you prepare a day or two before? Bjork Solvi ☀️ Sage . Jun 8, 2020 - 3,597 Likes, 35 Comments - Pinch of Yum (@pinchofyum) on Instagram: “Like, you are going to want to paint the world with this chipotle tahini sauce, but might we…” Total reach: 1049226. Lindsay Ostrom: And there’s more of a lifestyle element or there are other pieces besides just food that people really love and engage with. www.thesarcasticblonde.com/2017/06/spicy-chicken-sweet-potato-bowls.html Total reach: 1049226. A couple other boundary things that I have developed even in the last year are related to like how much time I spend on the app and like what things I do or don’t do. Bjork Ostrom: But talk to me about what a playbook is and how you use the playbook that was in your head that then we took and put onto paper, how you’ve used that over the years to build Pinch of Yum’s following on Instagram? I cannot believe we’re having this conversation right now. Bjork Ostrom: So, we’re going to, like we said, there’s seven different topics, we’re not going to jump into all of those, boundaries is just one of them. Full of fruity AND vegetable-y(!! 57 Comments. But that’s my advice is just like make decision and then stick with those decisions and like enjoy the mental freedom that comes from having some of those rules pre-established so you don’t have to always be thinking about that stuff and have it top of mind as you work within this particular app. We’ve tried and enjoyed a few of your recipes now and so far this one has to be our favorite. Lindsay Ostrom: Yeah, I think for me, most of the things in the playbook, not all but many of them like were created out of a desire for like simplicity and like more rules equals more freedom in a sense. Discover daily instagram statistics, earnings, followers attribute, relevant followers and posts. So, we’ll identify other pages that are either of a similar size or sharing similar content, and we analyze their numbers. It’s almost as comforting as this dish. Like how do I balance that side and how do I create like a healthy thriving account that is not only good for me personally and for the people that consume our content but helps to grow our business. And I’m really bad at that. Along the way, she gained enough regular readers to start selling ads and hire a support team. Last week on the podcast, we re-shared an episode from 2017 with Chelsea from Chelsea’s Messy Apron about how she made $40,000 in her first year of blogging. I had to do some substitutions based upon what was in the fridge/pantry and it still turned out great. They can probably just be your regular pants* because these…” A naturally sweet snacking muffin flecked with tiny bits of carrots, oats, dates, eggs, and maple syrup. We also love the heavy cream/yogurt combo for the rich, tangy kick it gives the korma! Carrot Muffins that are warm, cozy, and wholesome! See more of Lindsay and Bjork on Pinch of Yum here. Lindsay Ostrom: Well, hi. 5,123 Likes, 114 Comments - Pinch of Yum (@pinchofyum) on Instagram: “If you are looking at those chickpeas on your pantry shelf and thinking, “ok but what else do they…” Bjork Ostrom: Right. A lot of times is people who are really influential on social, they talk about how they go about interacting with social in a healthy way. This was delicious and will definitely be made again! Dan. I only had ground cardamom and I used cream cheese instead of yogurt! And this will be released on the ninth, and the event will be on the 16th. Leave a comment Cancel reply. Bjork Ostrom: You can have an invisible fence, exactly. My subs for reference: chickpeas instead of paneer, subbed one potato for a sweet potato, turned out I had no cardamom, and low fat yogurt. Subbed cashew cream for heavy cream and it turned out great. Pinch Of Yum shares an east toffee recipe. How is that a bad thing if someone wants to share recipes that they enjoy? We’re trying to eat a lot more veggies, and this will very a yummy way to accomplish that! Bjork Ostrom: I don’t know if you’re going to share this but if you don’t, I will. So I love to think about that as the triple win where it’s a win for all parties. It’s important to know that this recipe has so much flavor, but it’s also not LOUD flavor. Let the record show: if I could eat this creamy, cozy, veggie korma for every cold-weather meal, I’d be a very happy person. Did you make a recipe? So, for example, they come to us. Discover daily instagram statistics, earnings, followers attribute, relevant followers and posts. Milk, lemon juice, and salt is all you need. Lindsay Ostrom: So even today, I was flipping through my account, my personal account before this because I was just poking around kind of thinking, getting my mind on the Instagram track. For a more in-depth look at Indian food including influences, methods, definitions, and more, check out this amazing post called Indian Cooking 101 by our friend Anu from Simmer to Slimmer! A very tasty korma 🙂 I used halloumi instead of paneer (as that’s what I had in the fridge already) and added some cashew nuts. And if you have some intentional efforts behind how you’re approaching it, it can be a positive thing. Canned coconut milk would be a great substitute! Online it says that I can also use halloumi cheese which I can’t find anywhere or Panela cheese which I can’t find anywhere either. Like really lacking in the feed around forever time Blogger like this super last minute project that came together feel! 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