Dec 9, 2022
Ask and you shall receive, folks. For years, Jen’s followers have begged for a cookbook and quite literally willed it into existence, and now it’s here in all its glory! For our November book club episode, Jen is joined by OG book club member Denise Gruzensky, who’s been cooking her way through Feed These People and is ready to grill Jen (no pun intended) on her early influences, including; cooking with kids interrupting you every two seconds, what to do when your loved ones can’t eat meat, and how to make your food work for you and your people. Happy Holidays and happy cooking! If you’re not already a member of the book club, there’s so much more to discover in the conversations around amazing books we’re reading together. Head to jenhatmakerbookclub.com after this episode to sign up!
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“I knew that I loved making delicious food and creating something great in the kitchen, but I noticed I really liked writing about it and to layer over two things that I loved. Because really I'm a writer first.” - Jen Hatmaker
“I used all these years of just writing helter skelter on social media as a template. It isn't one by the way, that is not industry standard. But that's the way that I had figured out food writing, which was just outside of the typical structure.” - Jen Hatmaker
“We're all laughing as we're cooking because intermittently there's comedy even in the recipe itself.” - Denise Gruzensky
“I think when it comes to cooking, the sum is greater than its parts. Yes, it's just an onion and it's garlic and it's a sub sandwich, but something about it, like the process of it, the possibility of it, the nourishment of it and then the appreciation of it, it's like, Well, maybe I'll learn to paint, maybe I'll write a book. So, I hope that it inspires a little bit of creativity in everybody.” - Jen Hatmaker
“I just had so much to learn and I was willing to learn anything and try anything. I feel like the Food Network, I joke about that all the time, that's really where I learned how to cook. I just watched those shows and I watched how they chopped things and I learned technique and I figured out they would teach me about flavors that went together and how to fix something that tasted flat. Just all these things that cooks know, but I did not.” - Jen Hatmaker
“I'm on the other side of this just complete seed change in my life. I've learned a lot. I have something new to say. I have something new that I've experienced and learned and I'm not quite ready to write it, but I can see its edges starting to take a little shape.” - Jen Hatmaker
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