Podcast appearances and mentions of Sandra Lee

Want to hear just how Dr. Pimple Popper became so successful? Let's go behind the scenes. This week, we're joined by Dr. Sandra Lee aka Dr. Pimple Popper, as she discusses how she ended up working in television. Listen in as she offers insight into the new media world, shares the importance of telling patient stories, and tells us just what makes pimple popping so satisfying. Each Thursday, join Dr. Raja and Dr. Hadar, board-certified dermatologists, as they share the latest evidence-based research in integrative dermatology. For access to CE/CME courses, become a member at LearnSkin.com.   Sandra Lee, MD, known as Dr. Pimple Popper, and Dr. Sandra Lee across most social media platforms and YouTube, as well as on SLMDskincare.com.  

Best of Sandra Lee

Results, Relationships & Your Unconscious Mind In this conversation, Sandra shared about how the unconscious mind controls the results we get in our relationships, in life, and in business.To change the results we need to work with the Unconscious Mind. NLP is one of the tools that Sandra uses. Sandra's Bio: When your relationships are happy and harmonious, they support you in accomplishing your goals. Strained relationships are stressful and can block your progress. Sandra Lee empowers you to heal and optimize your relationships. With exceptional intuitive awareness, the power of sound, and a touch of science, she helps you be in the energetic flow and prioritizing actions that matter. Human Design is her favorite tool for assisting you in understanding your purpose and making sense of your life, relationships and business. A free gift Happy and Harmonious Relationships Worksheet https://breathe.miracleinspirations.com/happy   Email sandra@miracleinspirations.com Website https://miracleinspirations.com/     To connect with Andrea: Andrea Hylen is the founder of The Incubator: An online coworking space for women creatives. https://andreahylen.com/the-incubator/   There is a free creativity community on Facebook: https://www.facebook.com/groups/theincubatorcreativitycommunity   Andrea is the author of Heal My Voice: An Evolutionary Woman's Journey and is the founder of Heal My Voice. https://www.amazon.com/Heal-My-Voice-Evolutionary-Journey-ebook/dp/B07FRDXTTN/   Author Page on Amazon: https://www.amazon.com/Andrea-Hylen/e/B002C1XZCU/   Website: http://www.andreahylen.com/   Link to Carving a New Path on Spotify: https://open.spotify.com/show/3p9mPdcncZ0Iju63v9mDYj?si=77c38a9a0a5a4ecf    Link to Carving a New Path Podcast on iTunes: https://podcasts.apple.com/us/podcast/carving-a-new-path-podcast/id1509862803   This podcast is filled with stories and tools and resources to help you reflect on the life you are living while opening to new possibilities. Most of us were raised in a society that encourages productivity and do, do, do. I started this podcast in 2020 which was the beginning of global events that encouraged us to take time to pause, make changes and heal, to ask questions and listen for the answers. Exploring change and carving new paths is an invitation to listen to your inner guidance. The conversations and guests on this podcast have listened to their inner voice and birthed new ways of being in the world.

Sandra Lee has been writing all of her life. During her junior year at Skidmore College, Ms. Lee won a Mademoiselle Magazine fiction contest and then represented the college as a campus reporter for Mademoiselle. Sandra served as editor of school newspapers and yearbooks. She wrote lyrics for dozens of songs, some of which were recorded on Columbia, RCA Victor and Laurie Records. She received her BA in English from Skidmore College and her Masters in Visual and Performing Arts. She studied acting at The Actor's Institute in New York City. She created, produced and hosted over four hundred television programs which aired to an audience of over a million viewers. Sandra taught English, Theater, Public Speaking, Acting, Film and Creative Writing. Most recently, in Ohio, she was the publisher and editor of The Women's Journal.

Sandra Lee

#goals #beliefs #coaching Episode 62 w/ Sandra Lee: Heal the Mountains to Stay on the Path. ATTENTION: SPECIAL GIVEAWAY AVAILABLE in January 2025. Check it out. Energize Your Vision: Group Sound Healing for Your 2025 Business Goals. The Giveaway is ONLY available during the month of January. https://qrco.de/grandcglee Sandra is offering a free gift Biofield Tuning group healing session to energize your 2025 business goals. Energize Your Vision is ONLY available through the Grand Connection Giveaway. You can get free gifts from Many wonderful experts. The Energize Your Vision Group Sound Healing session will occur in February. In this conversation, Sandra and Andrea talked about what happens when you want to accomplish something, you are on the path and what you want to create is way down the road. Up pops a boulder, and then a massive rock and more obstacles. You have the ability to change your mindset, heal layers of old beliefs and know that you do not have to do this alone! Listen to this real conversation and share your thoughts in the comment section. Sandra's Bio: When you have something important to accomplish, and it's just not happening, one way of looking at it is that the flow of your energy is blocked. Sandra Lee helps women entrepreneurs increase sales and make progress towards their big picture goals by realigning their intentions with their soul's purpose. With exceptional intuitive awareness, the power of sound, and a touch of science, she helps you get back in the energetic flow and prioritizing the actions that matter. Sandra Lee is an Energetic Initiator & Life Coach for Women Entrepreneurs You can learn more about Sandra at the following links: https://www.facebook.com/SandraLeeInspiration https://www.instagram.com/miracleinspirations/ https://www.linkedin.com/in/sandra-lee-701662250/ https://www.youtube.com/ @sandralee1miracleinspirations  Email sandra@miracleinspirations.com Website https://miracleinspirations.com/ Andrea Hylen is the founder of The Incubator: An online coworking space for women creatives. https://andreahylen.com/the-incubator/ There is also a free creativity community on Facebook: https://www.facebook.com/groups/theincubatorcreativitycommunity Andrea is the author of Heal My Voice: An Evolutionary Woman's Journey and is the founder of Heal My Voice. https://www.amazon.com/Heal-My-Voice-Evolutionary-Journey-ebook/dp/B07FRDXTTN/ Author Page on Amazon: https://www.amazon.com/Andrea-Hylen/e/B002C1XZCU/ Website: http://www.andreahylen.com/ Link to Carving a New Path on Spotify: https://open.spotify.com/show/3p9mPdcncZ0Iju63v9mDYj?si=77c38a9a0a5a4ecf Link to Carving a New Path Podcast on iTunes: https://podcasts.apple.com/us/podcast/carving-a-new-path-podcast/id1509862803 This podcast is filled with stories and tools and resources to help you reflect on the life you are living while opening to new possibilities. Most of us were raised in a society that encourages productivity and do, do, do. I started this podcast in 2020 which was the beginning of global events that encouraged us to take time to pause, make changes and heal, to ask questions and listen for the answers. Exploring change and carving new paths is an invitation to listen to your inner guidance. The conversations and guests on this podcast have listened to their inner voice and birthed new ways of being in the world.

The OG Lifestyle Influencer Sandra Lee has been showing us how to take our cooking and decor to the next level for years!Now the breast cancer thriver is showing us how to be over 50 and fabulous!In this episode, she is joined by her bestie Carolyn Smith Bryant for a fun and naughty conversation about sex, and dating younger men.Plus, find out what products they swear by when it comes to being naughty AND nice!See omnystudio.com/listener for privacy information.

CALL IN TO CLEAR YOUR BLOCKS TO PROSPERITYwith Sandra Lee!   646-595-4274

10/28 Sandra Lee and Larry Tracy

Pour yourself a glass and join us for another flavorful episode of the TLC, Tend Life Community podcast! This week, we're toasting to the local business scene with Sandra Lee, the Executive Director of the Bothell Kenmore Chamber of Commerce. In this episode, we uncork the secrets to thriving in Bothell and Kenmore, from networking goldmines and business forums to ribbon-cutting celebrations and community collaborations. Sandra takes us on a deep dive into how the Chamber supports entrepreneurs, keeps the local spirit alive, and fosters digital growth in today's online landscape. And don't miss our fan-favorite segment, "Sipping on Success," where we sample a delicious Goose Ridge 2020 Reserve Red Blend, featuring their Cellar Select Artist series and let the conversation flow. Get ready to discover some hidden gems in the community like T55 bakery in Bothell and learn how local businesses are turning challenges into opportunities with the Chamber's guidance. We'll also shine a spotlight on our bike drive benefiting The Forgotten Children's Fund. Learn how you can make a difference in a child's life by donating a NEW bike and helping to spread some holiday cheer to those in need. Whether you're a business owner, community enthusiast, or wine lover, this episode is packed with tips, insights, and a whole lot of local flavors. Hit play, raise a glass, and say "Cheers to Chambers!" 

Join Jeff Kaufman, attorney, radio host, and comic book writer, as he uncovers the untold tales of celebrities, infamous figures, and unsung heroes. From the glamour of Hollywood to the gritty stories of true crime survivors, every episode of "Under Oath" promises a captivating journey into the lives of those who've made a mark.Listen to the show live on Saturdays, at 7:30am EST, on Real Radio 104.1, or catch the stream on your iHeartRadio app (or wherever you get your shows and podcasts). You can also watch the show on YouTube.

CALL IN TO CLEAR YOUR BLOCKS TO PROSPERITY with Sandra Lee!   646-595-4274

This episode profiles the hate crime related murder of 73-year-old Germaine Porcea Clarkston, who was gunned down on December 4, 1999, during a road rage incident, by 24-year-old David Wayne Starkey, in Millington Maryland. The case was investigated by the FBI as a civil rights violation, but a Judge eventually threw out the hate crime charges because of lack of evidence. This episode also profiles the unsolved stabbing murder of 23-year-old Sandra Lee Berkey Knight, who was found stabbed in her apartment in the 7800 block of Winbourne Drive in Glen Burnie, on July 2, 1974.

@Lauren_McDuffie, is the author of the beautiful and inspiring cookbook "Homemade-ish: Recipes and Cooking Tips That Keep It Real" Known for her knack of blending home-cooked charm with modern-day convenience, Lauren's work has been making waves in the culinary world. We'll dive into her creative process, chat about her beloved blog "My Kitchen Little," and get a glimpse into the life of someone who beautifully marries food, photography, and writing.So grab a cup of coffee, settle in, and get ready to be inspired by the delightful Lauren McDuffie.TRANSCRIPT FOLLOWS:Stephanie [00:00:15]:Hi. Welcome to Dishing with Stephanie's dish, and I am here with the author Lauren McDuffie, Talking With My Mouth Full , and she is someone that I'm just getting familiar with. So Lauren, welcome to the program.Lauren McDuffie [00:00:26]:Thank you so much for having me.Stephanie [00:00:28]:Yeah. Your book, Homemade-ish, I think I saw it, like, on maybe a publisher's weekly list, and then I started paging through it. And you're I I hope this, like, hits you in the right way. You're kind of, like, sort of semi homemade ish, but not exactly.Lauren McDuffie [00:00:48]:Yes. No. That's you really hit the nail on the head with that. Okay. Yeah.Stephanie [00:00:52]:I used to watch semi homemade with Sandra Lee you. In the beginning of the Food Network days, and she's kinda gotten a bad rap. What I loved about her and what I loved when I was going through your book too is just this idea that we don't have to, like, make every single thing from scratch in order to put a decent meal on the table for our family.Lauren McDuffie [00:01:16]:Right. It's just that's just true.Stephanie [00:01:19]:And it prevents people sometimes from cooking at all. This idea that cooking is so complicated and so hard. And as someone who I mean, I'm just a home cook, and I feel like that's a great space where you can sometimes take shortcuts and also knowing the shortcuts to take.Lauren McDuffie [00:01:38]:Yes. Exactly.Stephanie [00:01:40]:So your book, Homemade-ishLauren McDuffie [00:01:42]:Mhmm.Stephanie [00:01:43]:Is really lovely. And I felt like was the modern day version of sort of that idea because your food looks incredible. Your you must be a are you a a photo stylist? Because your food in your book is, like, amazing.Lauren McDuffie [00:01:58]:Thank you. Yes. I did the photography and the styling for all my books, and it's I just love that part of the process so much. So thank you for saying that.Stephanie [00:02:07]:I did laugh because you have a piece in there you, talk about, like, I just love this. This is my joy. And I'm in the middle of finishing a second book, and I'm not feeling that it's my joy.Lauren McDuffie [00:02:23]:I get that too. Yeah. That's fair. I was like, I'm all the time. So I under Yeah.Stephanie [00:02:30]:I have 35 pictures left, and I don't even wanna eat the food anymore because I'm so sick of it.Lauren McDuffie [00:02:35]:Yep. You've spent enough time with it probably. Yes. I get that. I do.Stephanie [00:02:40]:So catch my listeners up a little bit about you and who you are and your blog.Lauren McDuffie [00:02:46]:Okay. So I yes. I run a, a recipe website called my kitchen little, which I think it just turned 5, like, within the past week. So I I don't know. In blog years, that's not a baby anymore. So and and I run it as a business, which I really, I really enjoy. But prior to this website, I had a blog, which was very much a writing space. I love to write, and I started that, I don't know, maybe 12, 13 years ago, a long time ago back when food blogs were still sort of a novel thing.Lauren McDuffie [00:03:19]:Not everyone had one at the time. So I started I started that when my daughter was was a baby, and I just needed an outlet. And for me, cooking has always been my favorite sort of creative outlet. I love food. I love to talk about food, and a blog just seemed like a really nice way to gather together my creative interest with writing and cooking. And and, eventually, I fell in love with photography just by necessity because I learned that people want to see what you're talking about. Yes. So I grew a new love for that whole side of it too.Lauren McDuffie [00:03:50]:So so I had a food blog for a really long time purely as a hobby, but I I I met a lot of other people along the way who were in in food land just like me but in different ways. And, I had the opportunity to do my my first cookbook several years ago, which was kind of an homage to my Appalachian roots. And then I did another book a few years later, which is called Southern Lights. I lived in Charleston, South Carolina at the time. AndStephanie [00:04:15]:You did? My brother lives there. I love Charleston so much.Lauren McDuffie [00:04:18]:I love you. We moved to Portland a year ago from Charleston, and I was very sad to leave. But I love Portland too. So so it's it's been fine. But, yeah, I have a special spot in my heart for Charleston, and that book sort of was inspired by just my time living in, the low country and in the south, and I wanted to show off the healthier side of the southern table, which was a really fun book project. But, this book, Homemade ish, I just really enjoyed doing because I've found that a lot of my actual friends, like in my neighborhood and in my real life, are really drawn to things that are genuinely easy, truly low maintenance, and unintimidating. You know, I love a long cooking project with the best of them, something that takes all day and then I have to go out into the world to find really obscure ingredients. I like that because I'm a food nerd, and that's the kind of stuff that makes me happy.Lauren McDuffie [00:05:11]:But a lot of people, in fact, most people that I know, they're not like that. They they do, however, want to make food themselves in their home because there's a lot to be said for that, but they wanna do it with the least amount of fuss, you know, possible. And so that's really where the idea for this book came. And I also did use to watch semi homemade, and I appreciated kind of the heart of the show. The point of it made so much sense to me. So, yeah, I kind of wanted to breathe some modern new life into that concept. And because ready made foods and store bought foods have really come a long way since the nineties, and there's so much out there, that's that's really great fodder for jumping off and being creative and doctoring up into something new. And that was that's kind of the point of the book.Stephanie [00:05:57]:Yeah. So you take something that's maybe giving you a a a helping hand as it were, like pesto or deli meats or even, rotisserie chickenLauren McDuffie [00:06:08]:Yes.Stephanie [00:06:08]:And then you kinda take it the rest of the way.Lauren McDuffie [00:06:11]:Absolutely. Yeah. I think that cookbooks really serve a wonderful purpose in just giving ideas also. I think sometimes just coming up with what to make for dinner can be, you know, a deterrent in and of itself. And so I'm I'm hoping that these recipes are also fodder for people's own just riffing and and their own interpretation. So, hopefully, it'll help people see their grocery stores kind of in a new light. Like, what do you mean for me? Yeah. Yeah.Stephanie [00:06:38]:You mentioned in the book, I think it's 5, like, of your favorite products that everyone should have in their pantry at all times that you always have a meal available. And maybe it wasn't exactly 5, but I think it was pesto was 1. Yep. Curry. I think prepared curry was theLauren McDuffie [00:06:58]:paste. I love I love a curry paste.Stephanie [00:07:01]:And can you share a few more?Lauren McDuffie [00:07:03]:Sure. And I think that this list probably changes, a little bit, but for me, a rotisserie chicken is always a go to. I I tend to never get sick of finding ways to wield a rotisserie chicken because you can just do so much with them. But I think this is gonna you know, people scoff at at bagged salads sometimes, which is silly to me, but I do a lot in this book with bagged salads. I usually have one in my fridge to play on and and riff on. I think they're really valuable because it saves you time with chopping and Yeah. Procuring all of the individual things. I just there's something to be said for that.Lauren McDuffie [00:07:41]:SoStephanie [00:07:41]:Do you have bagged salad? Like, are you an Aldi person? Are you a Trader Joe's person? Are you whatever your grocery store is where you are? Because they apparently someone told me once that the bagged salads at Aldi that are $3 are really quite good, and I've never hadLauren McDuffie [00:07:57]:I haven't either. Although, I'm people I see people talking about Aldi more and more singing its praises. So I will have to check that out. That's really good intel.Stephanie [00:08:07]:I can't get past the quarter to get the cart.Lauren McDuffie [00:08:10]:Oh. Oh, yeah. I can't do that.Stephanie [00:08:12]:I'm like, come on. Like, it's a quarter, but people say it ensures that the people bring the carts back into the store.Lauren McDuffie [00:08:21]:I see. Okay. Okay. I'm just like, chargeStephanie [00:08:24]:me a dollar. I don't care. I just want I don't wanna have to fish around in my bag for a quarter.Lauren McDuffie [00:08:29]:Right. I know. That's true. I didn't know about that whole thing. Okay. That is interesting. But it's funny you mentioned Trader Joe's because I just went there last week for the first time in, like, 6 years for no reason other than that. I've moved a few times and COVID happened, and I just hadn't been in a while, and I forgot how much I love that store.Lauren McDuffie [00:08:49]:Yeah. And it it's perfect for this book because they have so many wonderful things that are already kind of made and started for you. But, yeah, I almost panic bought so many things when I went in there because I was like, oh gosh. It all looks so good.Stephanie [00:09:03]:You are my person because I'm a panic shopper. Yeah. Like, where I just and and during COVID, I mean, I have still nightmares about trying to go to the grocery store during COVID and just literally throwing things in your cart and running out. But I'm also a panic orderer at a restaurant because I want everything.Lauren McDuffie [00:09:23]:Oh, I know. I I feel you on that. I'm a little bit like that. I close my eyes and just play roulette andStephanie [00:09:29]:Yes.Lauren McDuffie [00:09:30]:That's like your dog. No. I get that. But I did I got some salads there last week to your point that were very good. So but, yeah, normally, I I grocery shop so much just for my work that it's almost a daily thing. And, I do get delivered groceries, which people think is funny because I don't always pick out my own individual this and that. But for pure efficiency sake, again, which is sort of the heart of this book, I just shop at, like, my big local supermarket and and get all my bagged salads and sundries there and, you know, use them in a pinch. They're always helpful.Stephanie [00:10:04]:Every day, what does your day look like? Like, are you already working on the next book, and is that what you're doing every day?Lauren McDuffie [00:10:11]:Yeah. You know, I, I did this book right before we moved from Charleston to Portland, and I did it really fast. For me, it was it was fast. And it didn't burn me out, but it definitely gave me a nice kind of pause in in the the cookbook making because I had a book come out a year ago as well. So I had 2 come out pretty close together, which has been really fun. But I'm just kind of enjoying sitting back a little and looking at the stuff I've made, and and I'm actually working on a non food related book, right now just to see, if that can go anywhere. So but I've been focusing a lot on my my website and growing that. I just you know, as I said before, it's past the 5 year mark, and it's really nice to see that, coming more to fruition and and doing doing pretty well.Lauren McDuffie [00:11:02]:So I've just kind of thrown myself into the to that side of things, but I'm sure another book idea will will will surface because I love making them. But, like, you you were just saying, it's a lot when you're in it. It's like, woah. I'm I why am I doing this? But it's it's great when all is said and done, but, yeah, I took a little break.Stephanie [00:11:19]:There's been a kinda trend that I've been seeing with cookbook authors and recipe developers. I'm curious if you're thinking about this at all. We have a lot of people that have launched substacks, and Instagram and TikTok are just full of recipes. And we're in some respects, I feel like have reached this, like, everything is just like this free recipe, and people just comment like recipe, recipe, recipe. Yes. And Yes. With that, which is great because you build an audience and you build a community, there are some creators that are like, wow. I'm just putting all this time, energy, and money into this thing that the books aren't making money like they used to.Stephanie [00:12:06]:Podcasts have never really made money unless you're, like, the top 20. And so we have all these creators spending all this energy, and we're all chasing, you know, the few scents that you get when someone watches something on a YouTube. So I'm wondering if, like, we're almost at, like, some of the creators, Carolyn Chambers has talked about this, about taking all of her recipes off of her website and really funneling people only into recipe ways that she can monetize. Have you thought about that at all, or do you think about that when you're working on your blog?Lauren McDuffie [00:12:41]:Yeah. I do. Because sometimes it does start to feel almost futile when you really sit back and you think of I mean, and you just summarized it really well. I go back and forth. I mean, I actually started a substack, as well, and I've enjoyed that as a separate space for me to write more creatively because no one comes to food blogs anymore, as you know, to hear hear what anyone has to say about their life. I mean, that's a that's a big joke now. You know, get to the recipe already. And so my self stack became sort of that.Lauren McDuffie [00:13:09]:I think for me, it's been motivating because my own traffic on my website has grown exponentially over the last year, really, year, maybe year and a half, and that keeps me in the game. But I do sometimes wonder and I had someone ask me just last week about, another factor, which is AI is now a part of things as well too, which is so intimidating and it makes me wonder, is that where people are just going to stop, you know, for all of their their recipes? And are we gonna become obsolete? I don't know. It's scary actually to think about it. But but I have some very, very dear friends who are full time food bloggers and are very helpful resources for me and have taught me a lot about SEO, so I which is search engine optimization, and it's sort of how to play the game with Google so that you get your content in front of all the people out there who are googling things all the time. And it keeps me inspired and motivated when I talk to other people who have found real success in this. But I don't know. To your question, it is a little bit nerve wracking and and scary to think about what's gonna happen 5 years from now. I don't really know, but I just know that I enjoy doing it and I I'm enjoying the little wins and little successes that I'm seeing month to month right now, and that's keeping me going.Lauren McDuffie [00:14:27]:And and the books, like you said, you know, I don't know many people who write cookbooks to get rich, but, it's a wonderfully legitimizing thing to have. I love having a tangible representation of of my work, and it's it's just I I love them. I love that I've that I've done them, and it's it's valuable in other ways that aren't necessarily monetary. And and it all kind of works together as this little food machine and who knows exactly where it's going, but I I'm confident and optimistic that it'll still be, there's still a place for our blogs and recipe websites.Stephanie [00:15:01]:Well and to your point, I think what is also happening, which is sort of in your wheelhouse, I don't consider myself a writer. My husband actually is a writer, So I'm pretty careful about what that looks like in that space. I am a 300 words or less person. I am a bullet pointed list. I just that's how I think, and that's what works for me. But to your point, if you have, like, talent in the writing space and having your own personal points of view, I do think that there's always gonna be room for that where people align with your vision or your values or your lifestyle choices, and they get to know you and they wanna be more in your world?Lauren McDuffie [00:15:44]:Hope so. Yeah. I think so too. I really do. That that human element of the equation is special, and I think people like it. It's it's a really nice thing. And so I'm hoping in fact, you know, I've actually made a commitment to invest more into the writing in my website even though I'm not telling you a story about my life anymore.Stephanie [00:16:05]:Right. But youLauren McDuffie [00:16:06]:can still weave your voice into how you explain food. You know, most of my my blog posts, I don't even really call it a blog anymore. It really is more of a recipe website, but there's still tons of words in there. And you could pick and choose which words you use, and I try to make mine as useful, but also entertaining and worth people's time to read, and that's one way you can separate yourself from the bazillions of other people who are doing the same thing. SoStephanie [00:16:32]:Yeah. So I'm talking with Lauren McDuffie, and her book is Homadish. Couple of other things in your book specifically that I really loved. I I don't know. I I was, was thinking about this today. I was, doing a TV segment with a friend and there was a laundry guy on and he was talking about, know, the 5 things you need to have in your laundry room. And I thought, wow. You know, there's blogs and I've got, like, kitchen essentials and you really broke it down this in in your book, some things worth noting about what you should the 13 things you literally need to have in your kitchen.Stephanie [00:17:10]:I've never seen a list so small and so spot on. So good for you.Lauren McDuffie [00:17:15]:Thank you. Yeah. I, I that list came to be because I was photographing the book, and, I realized I have I have rooms filled with props and things that I've used for years because I work as a food photographer and a stylist. But in, you know, in the name of keeping things real and, authentic, I just used the stuff that I genuinely cook with in my real life. So, yeah, it made it it made it very clear that you don't need a lot. I love minimalism. It makes me feel good, and so I wanted to kinda capture that.Stephanie [00:17:47]:Yeah. So it was a cutting board, a chef's knife, a large deep lidded pot, a large skillet, a medium lidded pot, large baking sheets, a muffin pan, which I might argue with you on the muffin pan.Lauren McDuffie [00:17:58]:Yeah. Yeah. I know. I had to sneak that in because there's 2 recipes in my book that require it.Stephanie [00:18:03]:Okay. Alright. A Dutch oven, a grater, a can opener, a large spatula or spoon, a blender, or and a strainer. And and, like, I guess because the one thing that the muffin pan is is you can't replicate a muffin pan, really.Lauren McDuffie [00:18:17]:Well, that's true. Well and I think, specifically, I was just trying to say that you can literally make every single thing in this book with just these 13 things, but I'd be willing to stretch that and say you could probably get by with cooking a lot more for a lot longer with just these things. You really don't need I mean and you're right. The muffin pan is very unique to the to the book. But, yeah, I I think in general, less is more. I'm not a big, single use kitchen tool person. I used to be, but we have moved so much. Like, my family, we've moved a lot, and that'll make a minimalist out of you.Lauren McDuffie [00:18:52]:Yeah. It had it had me. So, yeah, I wanted to weave that notion into this book because I think it's kind ofStephanie [00:18:58]:refreshing. So do you have an instant pot or a slow cooker?Lauren McDuffie [00:19:01]:I do have a slow cooker because I love them. They're so helpful, and I love a slow cooked thing. Like, we're getting into that season now, so mine's like, I've just dusted it off and it's ready to go. But, yeah, I I don't have an instant pot, and I'm sure I would like it. I mean, I'm sure I would like an air fryer. I don't have that either, and I I know people love them. But that's just me probably being resistant to one change. And then also, you know, if we move again, that's another thing I'm gonna have to pack and unpack.Lauren McDuffie [00:19:31]:SoStephanie [00:19:32]:Yeah. You don't need a air fryer. And the only thing I would say about the Instant Pot is the pressure cooking aspect is really nice, and it's a slow cooker too. Oh, yes. But there's something kinda homey about your ceramic slow cooker. You know?Lauren McDuffie [00:19:49]:Yes. And I love just I love a Dutch oven, like, old school just but I also work from home, and so I'm here to to do that. But for I used to not work in my house, and I loved a slow cooker because it just it made everything so easy.Stephanie [00:20:04]:Yes.Lauren McDuffie [00:20:04]:Yeah.Stephanie [00:20:06]:So as you're thinking about food trends and kind of new products, like, one of the, you have a recipe that's kinda like this. You know, we went through a shakshuka phase.Lauren McDuffie [00:20:18]:Yes.Stephanie [00:20:19]:Mhmm. Are there any, like, trends that you're seeing on the horizon that you're like, oh, I need to simplify that?Lauren McDuffie [00:20:28]:That's that's a great question. I well, one trend that I've literally been working on just this morning is I'm really obsessed with chili crisp, which is something I see all over the place. I like spice. And so I've been trying to think of ways in fact, I just shared in my, I think I shared in my news letter, or I'm getting ready to, ways to kind of make your own but using a store bought one as your just like with homemade ish, using it as a launch pad. So I took a chili crisp that I bought, from maybe Trader Joe's, and I turned it into a southern style chili crisp by adding something like candied pecans and a little apple cider vinegar and, like Yum. Like, so it it and brown sugar, I think, or or molasses is what it was. But, anyways, I southernized, an already store bought product, which is very much what this book is sort of all about. But I keep seeing chili crisp everywhere, and it makes me so happy because I love it.Stephanie [00:21:23]:I really wanna put that on a white bean or cauliflower or puree. I'm just hearing you talk about it.Lauren McDuffie [00:21:30]:That's the perfect idea. Yeah. That would be fun.Stephanie [00:21:33]:Do you like, some of the as I look at cookbooks Mhmm. Sometimes I see, like, that and this is why I'm probably not a very prolific person when I do this. I kind of plot along. Like, oh, I'm gonna make, you know, this, double stuffed something. And then they find 12 other ways to make the same thing, but just with different twists on it. Do you think like that?Lauren McDuffie [00:22:01]:I think I do now, but that's because I have to think strategically about how I publish recipes on and on my website, at least, because that's very that's very useful just for getting views and getting people. It's funny how how my brain splits into when I'm writing recipes for a book. It's a very different it's much freer, actually, creatively. But then, to your question, when I'm working on coming up with recipes for my, for my website, yeah, if I can split something off and offer variations, that serves me really well. So, yeah, I think my brain does work that way. Yeah. The more the merrier.Stephanie [00:22:39]:Yeah. And and I know I I'm always like, there's a reason people are doing it like this. AndLauren McDuffie [00:22:44]:Yeah.Stephanie [00:22:44]:I'm not doing it like that, but I know there's a reason why people are. And it never occurred to me that it was due to SEO, but that makes total sense.Lauren McDuffie [00:22:52]:Yeah. That's why I would do it at least. Yeah. Yeah.Stephanie [00:22:56]:Are there other cookbook authors that inspire you or that like, books that you just will never take off your shelf considering that you've moved, so you've probably pared down?Lauren McDuffie [00:23:05]:Yes. I really have. I donated some books that I'd worn pretty well. But, yes. I, I love Alison Roman's books. I I just I think the well, her food is a lot like the food that I just cook for myself, on any given day because it's very simple. It's nothing more than it needs to be, and I like that. But I really respect and appreciate anybody that truly innovates and carves out their own style.Lauren McDuffie [00:23:32]:That's really hard to do. I mean, I live in this very saturated world of, you know, recipe development and food. And so anytime someone comes along and has a very distinct and sort of fresh feeling, point of view, I just think that's great. I admire that. At it. Yeah. She's good at that. She's she's done that for herself.Lauren McDuffie [00:23:50]:So she's the first person that came to mind. And and I have her books. They're sitting out, and they have been for a long time. So yeah. Yeah. I love her.Stephanie [00:23:59]:When you is there, like, a classic recipe that you just find yourself coming back to that's maybe from your blog that you just love andLauren McDuffie [00:24:09]:Yeah. I always say my, my most, I guess, well loved and well worn recipe, it's, I love Cajun and Creole, Cuisine, and I've got just this etouffee recipe that I have been making for a really, really long time, that's got shrimp and and chicken and andouille, and it's just so good. I've made it for, I think, everyone that has ever come to my house. It's just so tasty, and it tastes better the longer that it sits. Anything that can check that box, I'm gonna automatically be a fan of. But but I think that's my all time favorite, and I love, like, a Cocoa Van, as well. In fact, I'm sitting here today working on chicken stew collection, for my website, and that's just my favorite, I think, category of of food just in general. But my all time favorite would be the this like an etouffee, like a spicy one.Lauren McDuffie [00:24:59]:Yeah. I love them, and I make them all the time. SoStephanie [00:25:02]:Yeah. And that is super southern too. Like Yep. Something that you know, sometimes I think, like, oh, do I even need to, like, tell someone a recipe for this? Like, some of it seems so obvious.Lauren McDuffie [00:25:15]:Oh, sure.Stephanie [00:25:15]:That is something and and I guess you get accustomed. Like, I can make gravy like nobody's business. Yeah. Sure. But I you know, in the Midwest, we had grew up with gravy on everything, so it's Yeah. Sort of unique.Lauren McDuffie [00:25:28]:And appreciate that. I know. I I forget sometimes how, I I assume things are just, so easy and you don't need recipes for things, but then I'll have friends who just are like, Lauren, no. That's why I wrote this book. They're just like, you know, I don't know what I'm doing. My brain doesn't work that way. And so I always equate it to the way that I am with gardening. I don't know how to do anything with plants at all.Lauren McDuffie [00:25:51]:I'm so ignorant, and so I always just try to remember, like, how I am with plants is how some people are with cooking. It's just not your you wanna do it, but you just aren't super well versed in. SoStephanie [00:26:01]:yeah. Alright. Well, I'm gonna put a link to the book, obviously, homemade ish, in the notes here. I will also, remind me of the name of your blog again.Lauren McDuffie [00:26:12]:It's called my kitchen little, and so it's just my kitchen little dot com.Stephanie [00:26:15]:It's cute. And then, I'll find your substack, and I'll link to it too. Great. And we'll go from there. But it was really lovely to spend time with you. I Right. Really think the book is clever. I felt like I knew right away people in my life that would really get a lot out of this.Lauren McDuffie [00:26:33]:Good to hear.Stephanie [00:26:34]:And, it's beautifully shot, which is also I really admire that because I'm over here with my stupid iPhone, but it's, it's beautifully shot. It looks great, and I would recommend that people buy it. I when I really sat down with it and went through the recipes, I liked it very much. It's homemade ish. Recipes and cooking tips that keep it real. And I liked your 13 things you need in the kitchen probably minus the muffin pan.Lauren McDuffie [00:27:01]:That's fair. That's fair. I get it. Alright. Thanks, Lauren. Thank you so much.Stephanie [00:27:06]:Okay. We'll talk soon. Bye bye.Lauren McDuffie [00:27:13]:Bye bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

@Lauren_McDuffie, is the author of the beautiful and inspiring cookbook "Homemade-ish: Recipes and Cooking Tips That Keep It Real" Known for her knack of blending home-cooked charm with modern-day convenience, Lauren's work has been making waves in the culinary world. We'll dive into her creative process, chat about her beloved blog "My Kitchen Little," and get a glimpse into the life of someone who beautifully marries food, photography, and writing.So grab a cup of coffee, settle in, and get ready to be inspired by the delightful Lauren McDuffie.TRANSCRIPT FOLLOWS:Stephanie [00:00:15]:Hi. Welcome to Dishing with Stephanie's dish, and I am here with the author Lauren McDuffie, Talking With My Mouth Full , and she is someone that I'm just getting familiar with. So Lauren, welcome to the program.Lauren McDuffie [00:00:26]:Thank you so much for having me.Stephanie [00:00:28]:Yeah. Your book, Homemade-ish, I think I saw it, like, on maybe a publisher's weekly list, and then I started paging through it. And you're I I hope this, like, hits you in the right way. You're kind of, like, sort of semi homemade ish, but not exactly.Lauren McDuffie [00:00:48]:Yes. No. That's you really hit the nail on the head with that. Okay. Yeah.Stephanie [00:00:52]:I used to watch semi homemade with Sandra Lee you. In the beginning of the Food Network days, and she's kinda gotten a bad rap. What I loved about her and what I loved when I was going through your book too is just this idea that we don't have to, like, make every single thing from scratch in order to put a decent meal on the table for our family.Lauren McDuffie [00:01:16]:Right. It's just that's just true.Stephanie [00:01:19]:And it prevents people sometimes from cooking at all. This idea that cooking is so complicated and so hard. And as someone who I mean, I'm just a home cook, and I feel like that's a great space where you can sometimes take shortcuts and also knowing the shortcuts to take.Lauren McDuffie [00:01:38]:Yes. Exactly.Stephanie [00:01:40]:So your book, Homemade-ishLauren McDuffie [00:01:42]:Mhmm.Stephanie [00:01:43]:Is really lovely. And I felt like was the modern day version of sort of that idea because your food looks incredible. Your you must be a are you a a photo stylist? Because your food in your book is, like, amazing.Lauren McDuffie [00:01:58]:Thank you. Yes. I did the photography and the styling for all my books, and it's I just love that part of the process so much. So thank you for saying that.Stephanie [00:02:07]:I did laugh because you have a piece in there you, talk about, like, I just love this. This is my joy. And I'm in the middle of finishing a second book, and I'm not feeling that it's my joy.Lauren McDuffie [00:02:23]:I get that too. Yeah. That's fair. I was like, I'm all the time. So I under Yeah.Stephanie [00:02:30]:I have 35 pictures left, and I don't even wanna eat the food anymore because I'm so sick of it.Lauren McDuffie [00:02:35]:Yep. You've spent enough time with it probably. Yes. I get that. I do.Stephanie [00:02:40]:So catch my listeners up a little bit about you and who you are and your blog.Lauren McDuffie [00:02:46]:Okay. So I yes. I run a, a recipe website called my kitchen little, which I think it just turned 5, like, within the past week. So I I don't know. In blog years, that's not a baby anymore. So and and I run it as a business, which I really, I really enjoy. But prior to this website, I had a blog, which was very much a writing space. I love to write, and I started that, I don't know, maybe 12, 13 years ago, a long time ago back when food blogs were still sort of a novel thing.Lauren McDuffie [00:03:19]:Not everyone had one at the time. So I started I started that when my daughter was was a baby, and I just needed an outlet. And for me, cooking has always been my favorite sort of creative outlet. I love food. I love to talk about food, and a blog just seemed like a really nice way to gather together my creative interest with writing and cooking. And and, eventually, I fell in love with photography just by necessity because I learned that people want to see what you're talking about. Yes. So I grew a new love for that whole side of it too.Lauren McDuffie [00:03:50]:So so I had a food blog for a really long time purely as a hobby, but I I I met a lot of other people along the way who were in in food land just like me but in different ways. And, I had the opportunity to do my my first cookbook several years ago, which was kind of an homage to my Appalachian roots. And then I did another book a few years later, which is called Southern Lights. I lived in Charleston, South Carolina at the time. AndStephanie [00:04:15]:You did? My brother lives there. I love Charleston so much.Lauren McDuffie [00:04:18]:I love you. We moved to Portland a year ago from Charleston, and I was very sad to leave. But I love Portland too. So so it's it's been fine. But, yeah, I have a special spot in my heart for Charleston, and that book sort of was inspired by just my time living in, the low country and in the south, and I wanted to show off the healthier side of the southern table, which was a really fun book project. But, this book, Homemade ish, I just really enjoyed doing because I've found that a lot of my actual friends, like in my neighborhood and in my real life, are really drawn to things that are genuinely easy, truly low maintenance, and unintimidating. You know, I love a long cooking project with the best of them, something that takes all day and then I have to go out into the world to find really obscure ingredients. I like that because I'm a food nerd, and that's the kind of stuff that makes me happy.Lauren McDuffie [00:05:11]:But a lot of people, in fact, most people that I know, they're not like that. They they do, however, want to make food themselves in their home because there's a lot to be said for that, but they wanna do it with the least amount of fuss, you know, possible. And so that's really where the idea for this book came. And I also did use to watch semi homemade, and I appreciated kind of the heart of the show. The point of it made so much sense to me. So, yeah, I kind of wanted to breathe some modern new life into that concept. And because ready made foods and store bought foods have really come a long way since the nineties, and there's so much out there, that's that's really great fodder for jumping off and being creative and doctoring up into something new. And that was that's kind of the point of the book.Stephanie [00:05:57]:Yeah. So you take something that's maybe giving you a a a helping hand as it were, like pesto or deli meats or even, rotisserie chickenLauren McDuffie [00:06:08]:Yes.Stephanie [00:06:08]:And then you kinda take it the rest of the way.Lauren McDuffie [00:06:11]:Absolutely. Yeah. I think that cookbooks really serve a wonderful purpose in just giving ideas also. I think sometimes just coming up with what to make for dinner can be, you know, a deterrent in and of itself. And so I'm I'm hoping that these recipes are also fodder for people's own just riffing and and their own interpretation. So, hopefully, it'll help people see their grocery stores kind of in a new light. Like, what do you mean for me? Yeah. Yeah.Stephanie [00:06:38]:You mentioned in the book, I think it's 5, like, of your favorite products that everyone should have in their pantry at all times that you always have a meal available. And maybe it wasn't exactly 5, but I think it was pesto was 1. Yep. Curry. I think prepared curry was theLauren McDuffie [00:06:58]:paste. I love I love a curry paste.Stephanie [00:07:01]:And can you share a few more?Lauren McDuffie [00:07:03]:Sure. And I think that this list probably changes, a little bit, but for me, a rotisserie chicken is always a go to. I I tend to never get sick of finding ways to wield a rotisserie chicken because you can just do so much with them. But I think this is gonna you know, people scoff at at bagged salads sometimes, which is silly to me, but I do a lot in this book with bagged salads. I usually have one in my fridge to play on and and riff on. I think they're really valuable because it saves you time with chopping and Yeah. Procuring all of the individual things. I just there's something to be said for that.Lauren McDuffie [00:07:41]:SoStephanie [00:07:41]:Do you have bagged salad? Like, are you an Aldi person? Are you a Trader Joe's person? Are you whatever your grocery store is where you are? Because they apparently someone told me once that the bagged salads at Aldi that are $3 are really quite good, and I've never hadLauren McDuffie [00:07:57]:I haven't either. Although, I'm people I see people talking about Aldi more and more singing its praises. So I will have to check that out. That's really good intel.Stephanie [00:08:07]:I can't get past the quarter to get the cart.Lauren McDuffie [00:08:10]:Oh. Oh, yeah. I can't do that.Stephanie [00:08:12]:I'm like, come on. Like, it's a quarter, but people say it ensures that the people bring the carts back into the store.Lauren McDuffie [00:08:21]:I see. Okay. Okay. I'm just like, chargeStephanie [00:08:24]:me a dollar. I don't care. I just want I don't wanna have to fish around in my bag for a quarter.Lauren McDuffie [00:08:29]:Right. I know. That's true. I didn't know about that whole thing. Okay. That is interesting. But it's funny you mentioned Trader Joe's because I just went there last week for the first time in, like, 6 years for no reason other than that. I've moved a few times and COVID happened, and I just hadn't been in a while, and I forgot how much I love that store.Lauren McDuffie [00:08:49]:Yeah. And it it's perfect for this book because they have so many wonderful things that are already kind of made and started for you. But, yeah, I almost panic bought so many things when I went in there because I was like, oh gosh. It all looks so good.Stephanie [00:09:03]:You are my person because I'm a panic shopper. Yeah. Like, where I just and and during COVID, I mean, I have still nightmares about trying to go to the grocery store during COVID and just literally throwing things in your cart and running out. But I'm also a panic orderer at a restaurant because I want everything.Lauren McDuffie [00:09:23]:Oh, I know. I I feel you on that. I'm a little bit like that. I close my eyes and just play roulette andStephanie [00:09:29]:Yes.Lauren McDuffie [00:09:30]:That's like your dog. No. I get that. But I did I got some salads there last week to your point that were very good. So but, yeah, normally, I I grocery shop so much just for my work that it's almost a daily thing. And, I do get delivered groceries, which people think is funny because I don't always pick out my own individual this and that. But for pure efficiency sake, again, which is sort of the heart of this book, I just shop at, like, my big local supermarket and and get all my bagged salads and sundries there and, you know, use them in a pinch. They're always helpful.Stephanie [00:10:04]:Every day, what does your day look like? Like, are you already working on the next book, and is that what you're doing every day?Lauren McDuffie [00:10:11]:Yeah. You know, I, I did this book right before we moved from Charleston to Portland, and I did it really fast. For me, it was it was fast. And it didn't burn me out, but it definitely gave me a nice kind of pause in in the the cookbook making because I had a book come out a year ago as well. So I had 2 come out pretty close together, which has been really fun. But I'm just kind of enjoying sitting back a little and looking at the stuff I've made, and and I'm actually working on a non food related book, right now just to see, if that can go anywhere. So but I've been focusing a lot on my my website and growing that. I just you know, as I said before, it's past the 5 year mark, and it's really nice to see that, coming more to fruition and and doing doing pretty well.Lauren McDuffie [00:11:02]:So I've just kind of thrown myself into the to that side of things, but I'm sure another book idea will will will surface because I love making them. But, like, you you were just saying, it's a lot when you're in it. It's like, woah. I'm I why am I doing this? But it's it's great when all is said and done, but, yeah, I took a little break.Stephanie [00:11:19]:There's been a kinda trend that I've been seeing with cookbook authors and recipe developers. I'm curious if you're thinking about this at all. We have a lot of people that have launched substacks, and Instagram and TikTok are just full of recipes. And we're in some respects, I feel like have reached this, like, everything is just like this free recipe, and people just comment like recipe, recipe, recipe. Yes. And Yes. With that, which is great because you build an audience and you build a community, there are some creators that are like, wow. I'm just putting all this time, energy, and money into this thing that the books aren't making money like they used to.Stephanie [00:12:06]:Podcasts have never really made money unless you're, like, the top 20. And so we have all these creators spending all this energy, and we're all chasing, you know, the few scents that you get when someone watches something on a YouTube. So I'm wondering if, like, we're almost at, like, some of the creators, Carolyn Chambers has talked about this, about taking all of her recipes off of her website and really funneling people only into recipe ways that she can monetize. Have you thought about that at all, or do you think about that when you're working on your blog?Lauren McDuffie [00:12:41]:Yeah. I do. Because sometimes it does start to feel almost futile when you really sit back and you think of I mean, and you just summarized it really well. I go back and forth. I mean, I actually started a substack, as well, and I've enjoyed that as a separate space for me to write more creatively because no one comes to food blogs anymore, as you know, to hear hear what anyone has to say about their life. I mean, that's a that's a big joke now. You know, get to the recipe already. And so my self stack became sort of that.Lauren McDuffie [00:13:09]:I think for me, it's been motivating because my own traffic on my website has grown exponentially over the last year, really, year, maybe year and a half, and that keeps me in the game. But I do sometimes wonder and I had someone ask me just last week about, another factor, which is AI is now a part of things as well too, which is so intimidating and it makes me wonder, is that where people are just going to stop, you know, for all of their their recipes? And are we gonna become obsolete? I don't know. It's scary actually to think about it. But but I have some very, very dear friends who are full time food bloggers and are very helpful resources for me and have taught me a lot about SEO, so I which is search engine optimization, and it's sort of how to play the game with Google so that you get your content in front of all the people out there who are googling things all the time. And it keeps me inspired and motivated when I talk to other people who have found real success in this. But I don't know. To your question, it is a little bit nerve wracking and and scary to think about what's gonna happen 5 years from now. I don't really know, but I just know that I enjoy doing it and I I'm enjoying the little wins and little successes that I'm seeing month to month right now, and that's keeping me going.Lauren McDuffie [00:14:27]:And and the books, like you said, you know, I don't know many people who write cookbooks to get rich, but, it's a wonderfully legitimizing thing to have. I love having a tangible representation of of my work, and it's it's just I I love them. I love that I've that I've done them, and it's it's valuable in other ways that aren't necessarily monetary. And and it all kind of works together as this little food machine and who knows exactly where it's going, but I I'm confident and optimistic that it'll still be, there's still a place for our blogs and recipe websites.Stephanie [00:15:01]:Well and to your point, I think what is also happening, which is sort of in your wheelhouse, I don't consider myself a writer. My husband actually is a writer, So I'm pretty careful about what that looks like in that space. I am a 300 words or less person. I am a bullet pointed list. I just that's how I think, and that's what works for me. But to your point, if you have, like, talent in the writing space and having your own personal points of view, I do think that there's always gonna be room for that where people align with your vision or your values or your lifestyle choices, and they get to know you and they wanna be more in your world?Lauren McDuffie [00:15:44]:Hope so. Yeah. I think so too. I really do. That that human element of the equation is special, and I think people like it. It's it's a really nice thing. And so I'm hoping in fact, you know, I've actually made a commitment to invest more into the writing in my website even though I'm not telling you a story about my life anymore.Stephanie [00:16:05]:Right. But youLauren McDuffie [00:16:06]:can still weave your voice into how you explain food. You know, most of my my blog posts, I don't even really call it a blog anymore. It really is more of a recipe website, but there's still tons of words in there. And you could pick and choose which words you use, and I try to make mine as useful, but also entertaining and worth people's time to read, and that's one way you can separate yourself from the bazillions of other people who are doing the same thing. SoStephanie [00:16:32]:Yeah. So I'm talking with Lauren McDuffie, and her book is Homadish. Couple of other things in your book specifically that I really loved. I I don't know. I I was, was thinking about this today. I was, doing a TV segment with a friend and there was a laundry guy on and he was talking about, know, the 5 things you need to have in your laundry room. And I thought, wow. You know, there's blogs and I've got, like, kitchen essentials and you really broke it down this in in your book, some things worth noting about what you should the 13 things you literally need to have in your kitchen.Stephanie [00:17:10]:I've never seen a list so small and so spot on. So good for you.Lauren McDuffie [00:17:15]:Thank you. Yeah. I, I that list came to be because I was photographing the book, and, I realized I have I have rooms filled with props and things that I've used for years because I work as a food photographer and a stylist. But in, you know, in the name of keeping things real and, authentic, I just used the stuff that I genuinely cook with in my real life. So, yeah, it made it it made it very clear that you don't need a lot. I love minimalism. It makes me feel good, and so I wanted to kinda capture that.Stephanie [00:17:47]:Yeah. So it was a cutting board, a chef's knife, a large deep lidded pot, a large skillet, a medium lidded pot, large baking sheets, a muffin pan, which I might argue with you on the muffin pan.Lauren McDuffie [00:17:58]:Yeah. Yeah. I know. I had to sneak that in because there's 2 recipes in my book that require it.Stephanie [00:18:03]:Okay. Alright. A Dutch oven, a grater, a can opener, a large spatula or spoon, a blender, or and a strainer. And and, like, I guess because the one thing that the muffin pan is is you can't replicate a muffin pan, really.Lauren McDuffie [00:18:17]:Well, that's true. Well and I think, specifically, I was just trying to say that you can literally make every single thing in this book with just these 13 things, but I'd be willing to stretch that and say you could probably get by with cooking a lot more for a lot longer with just these things. You really don't need I mean and you're right. The muffin pan is very unique to the to the book. But, yeah, I I think in general, less is more. I'm not a big, single use kitchen tool person. I used to be, but we have moved so much. Like, my family, we've moved a lot, and that'll make a minimalist out of you.Lauren McDuffie [00:18:52]:Yeah. It had it had me. So, yeah, I wanted to weave that notion into this book because I think it's kind ofStephanie [00:18:58]:refreshing. So do you have an instant pot or a slow cooker?Lauren McDuffie [00:19:01]:I do have a slow cooker because I love them. They're so helpful, and I love a slow cooked thing. Like, we're getting into that season now, so mine's like, I've just dusted it off and it's ready to go. But, yeah, I I don't have an instant pot, and I'm sure I would like it. I mean, I'm sure I would like an air fryer. I don't have that either, and I I know people love them. But that's just me probably being resistant to one change. And then also, you know, if we move again, that's another thing I'm gonna have to pack and unpack.Lauren McDuffie [00:19:31]:SoStephanie [00:19:32]:Yeah. You don't need a air fryer. And the only thing I would say about the Instant Pot is the pressure cooking aspect is really nice, and it's a slow cooker too. Oh, yes. But there's something kinda homey about your ceramic slow cooker. You know?Lauren McDuffie [00:19:49]:Yes. And I love just I love a Dutch oven, like, old school just but I also work from home, and so I'm here to to do that. But for I used to not work in my house, and I loved a slow cooker because it just it made everything so easy.Stephanie [00:20:04]:Yes.Lauren McDuffie [00:20:04]:Yeah.Stephanie [00:20:06]:So as you're thinking about food trends and kind of new products, like, one of the, you have a recipe that's kinda like this. You know, we went through a shakshuka phase.Lauren McDuffie [00:20:18]:Yes.Stephanie [00:20:19]:Mhmm. Are there any, like, trends that you're seeing on the horizon that you're like, oh, I need to simplify that?Lauren McDuffie [00:20:28]:That's that's a great question. I well, one trend that I've literally been working on just this morning is I'm really obsessed with chili crisp, which is something I see all over the place. I like spice. And so I've been trying to think of ways in fact, I just shared in my, I think I shared in my news letter, or I'm getting ready to, ways to kind of make your own but using a store bought one as your just like with homemade ish, using it as a launch pad. So I took a chili crisp that I bought, from maybe Trader Joe's, and I turned it into a southern style chili crisp by adding something like candied pecans and a little apple cider vinegar and, like Yum. Like, so it it and brown sugar, I think, or or molasses is what it was. But, anyways, I southernized, an already store bought product, which is very much what this book is sort of all about. But I keep seeing chili crisp everywhere, and it makes me so happy because I love it.Stephanie [00:21:23]:I really wanna put that on a white bean or cauliflower or puree. I'm just hearing you talk about it.Lauren McDuffie [00:21:30]:That's the perfect idea. Yeah. That would be fun.Stephanie [00:21:33]:Do you like, some of the as I look at cookbooks Mhmm. Sometimes I see, like, that and this is why I'm probably not a very prolific person when I do this. I kind of plot along. Like, oh, I'm gonna make, you know, this, double stuffed something. And then they find 12 other ways to make the same thing, but just with different twists on it. Do you think like that?Lauren McDuffie [00:22:01]:I think I do now, but that's because I have to think strategically about how I publish recipes on and on my website, at least, because that's very that's very useful just for getting views and getting people. It's funny how how my brain splits into when I'm writing recipes for a book. It's a very different it's much freer, actually, creatively. But then, to your question, when I'm working on coming up with recipes for my, for my website, yeah, if I can split something off and offer variations, that serves me really well. So, yeah, I think my brain does work that way. Yeah. The more the merrier.Stephanie [00:22:39]:Yeah. And and I know I I'm always like, there's a reason people are doing it like this. AndLauren McDuffie [00:22:44]:Yeah.Stephanie [00:22:44]:I'm not doing it like that, but I know there's a reason why people are. And it never occurred to me that it was due to SEO, but that makes total sense.Lauren McDuffie [00:22:52]:Yeah. That's why I would do it at least. Yeah. Yeah.Stephanie [00:22:56]:Are there other cookbook authors that inspire you or that like, books that you just will never take off your shelf considering that you've moved, so you've probably pared down?Lauren McDuffie [00:23:05]:Yes. I really have. I donated some books that I'd worn pretty well. But, yes. I, I love Alison Roman's books. I I just I think the well, her food is a lot like the food that I just cook for myself, on any given day because it's very simple. It's nothing more than it needs to be, and I like that. But I really respect and appreciate anybody that truly innovates and carves out their own style.Lauren McDuffie [00:23:32]:That's really hard to do. I mean, I live in this very saturated world of, you know, recipe development and food. And so anytime someone comes along and has a very distinct and sort of fresh feeling, point of view, I just think that's great. I admire that. At it. Yeah. She's good at that. She's she's done that for herself.Lauren McDuffie [00:23:50]:So she's the first person that came to mind. And and I have her books. They're sitting out, and they have been for a long time. So yeah. Yeah. I love her.Stephanie [00:23:59]:When you is there, like, a classic recipe that you just find yourself coming back to that's maybe from your blog that you just love andLauren McDuffie [00:24:09]:Yeah. I always say my, my most, I guess, well loved and well worn recipe, it's, I love Cajun and Creole, Cuisine, and I've got just this etouffee recipe that I have been making for a really, really long time, that's got shrimp and and chicken and andouille, and it's just so good. I've made it for, I think, everyone that has ever come to my house. It's just so tasty, and it tastes better the longer that it sits. Anything that can check that box, I'm gonna automatically be a fan of. But but I think that's my all time favorite, and I love, like, a Cocoa Van, as well. In fact, I'm sitting here today working on chicken stew collection, for my website, and that's just my favorite, I think, category of of food just in general. But my all time favorite would be the this like an etouffee, like a spicy one.Lauren McDuffie [00:24:59]:Yeah. I love them, and I make them all the time. SoStephanie [00:25:02]:Yeah. And that is super southern too. Like Yep. Something that you know, sometimes I think, like, oh, do I even need to, like, tell someone a recipe for this? Like, some of it seems so obvious.Lauren McDuffie [00:25:15]:Oh, sure.Stephanie [00:25:15]:That is something and and I guess you get accustomed. Like, I can make gravy like nobody's business. Yeah. Sure. But I you know, in the Midwest, we had grew up with gravy on everything, so it's Yeah. Sort of unique.Lauren McDuffie [00:25:28]:And appreciate that. I know. I I forget sometimes how, I I assume things are just, so easy and you don't need recipes for things, but then I'll have friends who just are like, Lauren, no. That's why I wrote this book. They're just like, you know, I don't know what I'm doing. My brain doesn't work that way. And so I always equate it to the way that I am with gardening. I don't know how to do anything with plants at all.Lauren McDuffie [00:25:51]:I'm so ignorant, and so I always just try to remember, like, how I am with plants is how some people are with cooking. It's just not your you wanna do it, but you just aren't super well versed in. SoStephanie [00:26:01]:yeah. Alright. Well, I'm gonna put a link to the book, obviously, homemade ish, in the notes here. I will also, remind me of the name of your blog again.Lauren McDuffie [00:26:12]:It's called my kitchen little, and so it's just my kitchen little dot com.Stephanie [00:26:15]:It's cute. And then, I'll find your substack, and I'll link to it too. Great. And we'll go from there. But it was really lovely to spend time with you. I Right. Really think the book is clever. I felt like I knew right away people in my life that would really get a lot out of this.Lauren McDuffie [00:26:33]:Good to hear.Stephanie [00:26:34]:And, it's beautifully shot, which is also I really admire that because I'm over here with my stupid iPhone, but it's, it's beautifully shot. It looks great, and I would recommend that people buy it. I when I really sat down with it and went through the recipes, I liked it very much. It's homemade ish. Recipes and cooking tips that keep it real. And I liked your 13 things you need in the kitchen probably minus the muffin pan.Lauren McDuffie [00:27:01]:That's fair. That's fair. I get it. Alright. Thanks, Lauren. Thank you so much.Stephanie [00:27:06]:Okay. We'll talk soon. Bye bye.Lauren McDuffie [00:27:13]:Bye bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Join your hosts, Meghan and Melisa, for a hilarious and juicy episode! In this week's installment, we dive deep into the culinary world and beyond.First up, Meghan schools Melisa on the iconic Ina Garten, while Melisa confesses some questionable Food Network favorites. Then, we discuss the surprising resurgence of Sandra Lee and share our latest food obsessions.But the fun doesn't stop there! Meghan recounts a hilarious day-mare, and we continue our love affair with Dancing with the Stars (even though we aren't watching it). Next, we get into the world of gymnastics and the incredible Gold Over America tour.And finally, we express our desire to see Sabrina Carpenter live in concert and discuss her recent collaboration with the legendary Christina Aguilera. Get ready for a wild ride filled with laughter, food talk, and celebrity gossip! Hosted on Acast. See acast.com/privacy for more information.

Judge and host of Netflix's reality baking competition show Blue Ribbon Baking Championship joins Frank Mackay on this episode of The Frank Mackay Show!

Join us as we welcome Sandra Lee, RN, a leading advocate in mental health and addiction recovery.   Sandra is a top-rated resilience coach, with certifications in holistic wellness, trauma recovery, and life transformation.   She is also an accomplished author, international speaker, entrepreneur, and the founder of Rockstar Resilience LLC and the non-profit, Love and Light to the World.   Sandra's #lightitup project, a life-saving mental health and addiction recovery awareness campaign, has earned her a Humanitarian Award.    In this episode, Sandra shares her journey of inspiring others to ignite their inner strength, educating on emotional and mental wellness, and empowering individuals to take control and make positive changes in their lives.   Tune in now for an insightful and transformative conversation!   Learn More Here: https://www.loveandlighttotheworld.org/

Dave and Alonso offer another free episode of a Patreon exclusive show - Linoleum Knife & Fork, a food podcast hosted by two film critics. Subscribe and review us on Apple Podcasts, follow us @linoleumcast on Instagram, Bluesky, and Facebook, I don't wanna hurt anymore. Like LKF? Join our club. Come see Alonso in Dallas September 26.

Join host Neil Haley as he sits down with Sandra Lee to discuss her hit reality TV series, Blue Ribbon Baking Championship, now streaming on Netflix. Sandra shares the 12-year journey behind the show, her passion for baking since childhood, and how the series highlights the rich history of American fairs and the competitive spirit of bakers across the country. From tears over incredible desserts to the thrill of competition, Sandra gives a behind-the-scenes look at this binge-worthy 8-episode series featuring talented bakers vying for a $100,000 prize.

Dancing with the Stars Season 33 Cast Revealed (PEOPLE) (14:37)Who Are the Sexiest Men of 2024? (PEOPLE) (25:35)Katy Perry Responds to Outrage Over Working With Dr. Luke by Saying New Album 'Comes From Me' and 'My Experience' (Variety) (36:58)Hawk Tuah Girl Hailey Welch to Launch Podcast 'Talk Tuah' From Jake Paul's Media Company (The Hollywood Reporter) (49:53)Fans 'seriously concerned' for Rachael Ray as she appears to slur words in new cooking video (Page Six) (52:15), Sandra Lee says she gained 10 pounds judging Netflix baking contest (Page Six) (56:30)Dear Toasters Advice Segment (1:05:35)The Toast with Jackie (@JackieOshry) and Claudia Oshry (@girlwithnojob) Lean InThe Camper and The Counselor by Jackie OshryMerchThe Toast PatreonGirl With No Job by Claudia OshrySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Sandra Lee

Sandra Lee

Dr. Pimple Popper, Sandra Lee, is here on this week's episode of Steph Infection! Sandra and Steph chat all about the gross and fascinating stories she's gathered over the years from being in med school, working as a dermatologist, and having the Dr. Pimple Popper Show. Sandra also talks about some underrated skills you need as a doctor, gives Steph some pro tips on pimple popping, and much more!Follow @Steph_Tolev and @Steph_Infection_Podcast on Instagram.Send in your body stories to be featured on the pod!Thank you to Dispea for sponsoring this episode!For listeners of the show, Dipsea is offering an extended 30 day free trial when you go to DipseaStories.com/steph. Thank you to Mint Mobile for sponsoring this episode!Cut your wireless bill to 15 bucks a month at MintMobile.com/STEPH$45 upfront payment required (equivalent to $15/mo.). New customers on first 3 month plan only. Speeds slower above 40GB on Unlimited plan. Additional taxes, fees, & restrictions apply. See MintMobile.com for details.See Steph on tour this year!US DatesAug 22 Atlanta, GAAug 23-24 Charleston, SCCA DatesSept 20 HalifaxSept 21 OttawaNov 8 VictoriaNov 9 VancouverGet tickets at https://punchup.live/stephtolevBe sure to follow @drpimplepopper and @drsandralee on Instagram!Steph Tolev caught fire on the BILL BURR PRESENTS: FRIENDS WHO KILL, Netflix special. She was named a COMEDIAN YOU SHOULD AND WILL KNOW by Vulture, which recognized her as one of Canada's funniest exports. She was featured on Comedy Central's THE RINGERS stand up series, and season two of UNPROTECTED SETS. Steph has appeared in Comedy Central's CORPORATE and starred in an episode of the Sarah Silverman-produced PLEASE UNDERSTAND ME. Steph has been well received at festivals all over the world and headlines clubs across the country. She also has a hit podcast on ALL THINGS COMEDY called “STEPH INFECTION” and appears in the feature OLD DADS starring and written by Bill Burr on Netflix. Check out her tour dates to see her live!

Sandra Lee from July 4th

This week, we're joined by Sandra Lee—a fierce businesswoman, cancer survivor, and home and lifestyle expert. From overcoming breast cancer to living life without regrets, Sandra shares her inspiring journey and positive mindset. We also discuss beauty secrets and her new Netflix show, "Blue Ribbon Baking Championship." If you're feeling stuck, this episode is your wake-up call—life is too short not to make a change! Sandra's new Netflix show is out now: Blue Ribbon Baking Championship In this episode: How state fairs shaped Sandra's career Motivation and mindset tips for success How to live a more fulfilled life without regrets Sandra's beauty secrets Sandra's favorite kitchen gadgets and pantry essentials Sandra Lee is a Gracie and multiple Emmy® Award-Winning advocate, philanthropist, and internationally acclaimed home life expert. A bestselling author of 27 books, she is the Editor in Chief of Sandra Lee Magazine and Sandralee.com. Sandra has hosted numerous popular TV programs on networks like ABC, NBC, FOX, Food Network, HGTV, and Discovery Family, reaching 63 countries. Here is my favorite quote from this episode: “Get out of bed, drink your coffee, get your sweet tea, and go to work.” - Sandra Lee Do you want to hear your voice on the show? Call me and leave me a voicemail at 404-913-6460 and let me know why you love who you are!   There is BONUS CONTENT in our free newsletter so make sure to subscribe at https://www.kimgravelshow.com Collecting Confidence, my best-selling book is now available in paperback with a brand new discussion guide! Click this link to buy it now. Join my Love Who You Are movement at https://lwya.com Connect with Me: YouTube Facebook Instagram TikTok                                          Website Connect with Sandra Lee: Facebook Instagram Website Blue Ribbon Baking Championship New episodes of The Kim Gravel Show drop every Wednesday at 6pm EST. Support our show by supporting our Sponsors: Factor Factor is America's #1 Ready-To-Eat Meal Kit. You'll save time, eat well, and tackle everything on your to-do list this summer. Head to https://www.factormeals.com/kim50 and use code kim50 to get 50% off your first box! Plus get 20% off your next month while your subscription is active! Many Hands Many hands is a non-profit that is working to alleviate hunger in metro-Atlanta. 100% of donations to toward buying food and feeding hungry people. Please make a donation here: https://manyhandsproject.org/donate/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Sandra Lee blames her breakup with Andrew Cuomo on a mysterious comment he made. Travis Kelce's dad has a scathing reaction to Kanye West's 'Vultures 2' lyric about Taylor Swift and his son. And Colin Jost backs out of his Olympics correspondent job after numerous injuries. Learn more about your ad choices. Visit megaphone.fm/adchoices

Sandra Lee talks 'Blue Ribbon Baking Championship'; Dr. Ian Smith talks new novel, 'Eagle Rock'; Pierre Thomas shares personal journey with 10 Million Names Project Learn more about your ad choices. Visit megaphone.fm/adchoices

Sandra Lee talks 'Blue Ribbon Baking Championship'; Dr. Ian Smith talks new novel, 'Eagle Rock'; Pierre Thomas shares personal journey with 10 Million Names Project Learn more about your ad choices. Visit megaphone.fm/adchoices

Dr. Salvatore J. Giorgianni, Jr., PharmD. is Senior Science Adviser to the Men's Health Network and a Past-Chair/Chair-Emeritus of the American Public Health Association and former Alumni Association Board Member of Columbia University School of Public Health. Sandra Lee

CALL IN TO CLEAR YOUR BLOCKS TO PROSPERITY with Sandra Lee!   646-595-4274

Call in to CLEAR your BLOCKS TO PROSPERITY with Sandra Lee!  (646) 595 4274 

Don't freak out too much…Dr. Sandra Lee (aka Dr. Pimple Popper) is on Pretty Curious! On this episode, Dr. Lee tells Jonathan how she ended up with her very own hit TLC show, and her approach to dermatological care. We're talking all about how to take care of our skin, common mistakes, and how to find the right dermatologist. Plus, find out the craziest thing she's ever popped. Dr. Sandra Lee, also known as Dr. Pimple Popper, is a viral pimple-popping sensation and board-certified dermatologist based in Southern California. She is the star of her own hit TLC series, Dr. Pimple Popper, showcasing behind-the-scenes popping and heartwarming stories of the clients behind her viral videos. Dr. Lee is also founder of a solutions driven skincare line, SLMD Skincare. Dr. Lee is on Instagram @drsandralee and @drpimplepopper. You can find more information about her skincare line here. Follow us on Instagram @CuriousWithJVN to learn more about the products from this episode, or head to JonathanVanNess.com for the transcript. Jonathan is on Instagram @JVN. Find books from Getting Curious and Pretty Curious guests at bookshop.org/shop/curiouswithjvn. Our senior producers are Chris McClure and Julia Melfi. Our associate producer is Allison Weiss. Our engineer is Nathanael McClure. Our theme music is also composed by Nathanael McClure. Production support from Julie Carrillo, Anne Currie, and Chad Hall. Curious about bringing your brand to life on the show? Email podcastadsales@sonymusic.com. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Don't freak out too much…Dr. Sandra Lee (aka Dr. Pimple Popper) is on Pretty Curious! On this episode, Dr. Lee tells Jonathan how she ended up with her very own hit TLC show, and her approach to dermatological care. We're talking all about how to take care of our skin, common mistakes, and how to find the right dermatologist. Plus, find out the craziest thing she's ever popped. Dr. Sandra Lee, also known as Dr. Pimple Popper, is a viral pimple-popping sensation and board-certified dermatologist based in Southern California. She is the star of her own hit TLC series, Dr. Pimple Popper, showcasing behind-the-scenes popping and heartwarming stories of the clients behind her viral videos. Dr. Lee is also founder of a solutions driven skincare line, SLMD Skincare. Dr. Lee is on Instagram @drsandralee and @drpimplepopper. You can find more information about her skincare line here. Follow us on Instagram @CuriousWithJVN to learn more about the products from this episode, or head to JonathanVanNess.com for the transcript. Jonathan is on Instagram @JVN. Find books from Getting Curious and Pretty Curious guests at bookshop.org/shop/curiouswithjvn. Our senior producers are Chris McClure and Julia Melfi. Our associate producer is Allison Weiss. Our engineer is Nathanael McClure. Our theme music is also composed by Nathanael McClure. Production support from Julie Carrillo, Anne Currie, and Chad Hall. Curious about bringing your brand to life on the show? Email podcastadsales@sonymusic.com. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Welcome to the BTR Edition of NEWS FOR THE SOUL: Life Changing Talk Radio from the Uplifting to the Unexplained. NFTS was launched in January 1997 as a positive news newspaper in the Vancouver, B.C. area in January 1997 by journalist Nicole Whitney. Over the years, NFTS evolved into the NFTS RADIO NETWORK http://www.newsforthesoul.com/shows-page/listen-live-2/

Was I nervous? Was this fun? Yes! We are doing something that hasn't ever been done before. A former guest, Sandra Lee, asked me to be interviewed by her. You will hear new stories and wisdom I share through my own experiences and through Divine. We hope you enjoy this new experience today as we are celebrating the 3-year anniversary of Floating on a Cloud Podcast. Thank you to the 160 guests who have shared their stories and have made this podcast a success. To connect with Sandra Lee: https://miracleinspirations.com/ To connect with Sarah Sparks: https://www.sarahsparks.love/

Stories we're covering this week:• School board approves to add 700-million dollar bond package to the May ballot• Overturned semi causes highway havoc for hours• Chamber hands out annual awards• Ben Barber/Frontier recognized with prestigious culinary accreditation• And, we'll tell you which businesses cut the grand opening ribbon this month• In Sports, Eagles and Tigers square-off in basketball and soccerIn the Features Section:• Tourism Manager Tim Roberts reveals the monthly Cultural Arts Calendar• Angel Biasatti talks about flu season in Methodist Mansfield News to Know• Beth Steinke talks about the ins and outs on buying land in Texas in the Mansfield Real Estate Update• Brian Certain brews up a tangy, spicy concoction in the Cocktail of the WeekIn the talk segment, Steve concludes his conversation with CONSTABLE SANDRA LEE. Plus, your chance to win a $25 gift card to a Mansfield restaurant of your choice with our Mansfield Trivia Question, courtesy of Joe Jenkins Insurance. We are Mansfield's only source for news, talk and information. This is About Mansfield.

Stories we're covering this week:• Mansfield Police nab two stolen cars in one• We talk micro transit, thoroughfares and roadways in A Conversation With a Councilman• Texas State Primaries ballot is complete• Election season has begun locally for city council and school board• In Sports, a rough outing for Mansfield girls basketballIn the Features Section:• Angel Biasatti talks about how to beat the winter blues in Methodist Mansfield News to Know• Beth Steinke talks about financial issues that could derail your next real estate purchase in the Mansfield Real Estate Update• Brian Certain works on his honeydew list in the Cocktail of the WeekIn the talk segment, Steve talks with Constable Sandra Lee. Plus, your chance to win a $25 gift card to a Mansfield restaurant of your choice with our Mansfield Trivia Question, courtesy of Joe Jenkins Insurance. We are Mansfield's only source for news, talk and information. This is About Mansfield.

The Golden Wedding There's not much to say about a wedding that's just one big sponsorship showcase, but we managed to fill an hour opining on generational differences, the Bachelor years gone by, and that cursed Kwanzaa cake by Sandra Lee (those who want to check it out can do so here). We stan Molly on this podcast. That's the main takeaway. We'll be back next week with more Bachelor nation news, Joey's season, and our book review!

Miracle Inspirations with Sandra Lee on the 2nd Wed. at 11am PST INTRO SHOW!

Dr. Sandra Lee is a board-certified Dermatologist and social media sensation. In response to her enormous fan base, Dr. Pimple Popper, as she has come to be known as, has turned her focus to developing products and content to give her YouTube fans more of what they came for. Her skincare line, SLMD, and her blog, The Pretty Pimple, both provide answers to various skincare needs and questions.After being fascinated by an Instagram influencer, Dr. Sandra Lee decided to share videos of her daily work and soon found a community of people who are fascinated, obsessed, comforted and even appalled by her pimple-popping videos. In this episode, Dr. Lee shares how she parlayed her internet success into multiple revenue streams. She's honest and transparent about trying to balance various platforms while maintaining her dermatology practice and offers advice on delegating, letting go of control and differentiating yourself. Follow Dr. Sandra Lee at @drpimplepopper and @slmdskincare on Instagram. You can find out more about Dr. Sandra Lee, her skincare line and watch some pimple-popping videos at www.slmdskincare.com and www.drpimplepopper.com. Please follow us at @thisislibertyroad on Instagram--that's where we like to hang out and connect with you, our amazing community. And please don't forget to rate and review this podcast. It helps to know if these conversations inspire and equip you to consider your possibilities and lean into your future with intention. See you in class! Hosted on Acast. See acast.com/privacy for more information.

Sandra Lee is a resilient rock star, and all-star, in every sense of the world. "RISE-ing" from the depths of addiction and despair, Sandra has rallied to become a published author, public speaker, program and avid content creator, and founder of a charitable foundation. I have had the privilege of knowing Sandra, as a proud member of Dave Scatchard's "All Star Coaching" High Performance network. Sandra's story is riveting, and also triumphant! Give a watch and you'll likely R.I.S.E. as a result!

Dermatologist Dr. Sandra Lee joins the Glaucomfleckens to talk about how she discovered people's fascinations with pimple popping, the success of her TV Show,  what brought her to people a doctor, and shares what 5 items she'd bring on a deserted island. — Want to Learn About Dr. Sandra Lee?  Instagram: @drpimplepopper & @drsandralee  — To Get Tickets to Wife & Death: You can visit Glaucomflecken.com/live  We want to hear YOUR stories (and medical puns)! Shoot us an email and say hi! knockknockhi@human-content.com Can't get enough of us? Shucks. You can support the show on Patreon for early episode access, exclusive bonus shows, livestream hangouts, and much more! – www.patreon.com/glaucomflecken  -- We have a special offer for our audience here in the U.S. Learn more at http://www.ekohealth.com/KKH and use code [KNOCK50] for a 75-Day Risk Free Trial + Free Case + Free Shipping to the continental US (to get your CORE 500 Stethoscope). A friendly reminder from the G's and Tarsus: If you want to learn more about Demodex Blepharitis, making an appointment with your eye doctor for an eyelid exam can help you know for sure. Visit EyelidCheck.com for more information.  Today's episode is brought to you by the Nuance Dragon Ambient Experience (DAX). It's like having a virtual Jonathan in your pocket. If you would like to learn more about DAX, check out http://nuance.com/discoverDAX and ask your provider for the DAX experience. Produced by Human Content Learn more about your ad choices. Visit megaphone.fm/adchoices

In today's conversation, Sandra Lee answers these questions: o   How does limiting beliefs affect one's connection to their divine guidance? o   What is going on when you are doing the Biofield Tuning? Is there an Evolutionary perspective. o   How does living your purpose affect the evolutionary process? . Sandra Lee is a Life Opportunity Catalyst, empowering women healers and wellness professionals to build thriving businesses that create a lasting impact. Align your passion and purpose using Human Design and Biofield Tuning, so you wake up every morning excited to create life-changing results. Turn up the flame feeding your magic. . How do LISTENERS connect with you? (social links, website) https://miracleinspirations.com/https://www.facebook.com/SandraLeeInspiration/https://www.instagram.com/miracleinspirations/

Returning from a summer hiatus, Bryan and Gena are joined by veteran broker Sandra Lee, Chief Executive Officer – Asia, BMS Group, for a discussion on the state of transactional risk insurance in Asia. Topics discussed include: • How Sandra transitioned from working as a M&A attorney to being one of the first transactional risk brokers in Asia • How BMS created a premier global platform for transactional risk with unique capabilities in Asia • The key similarities and differences between transactional risk policies in Asia and North America • Current pricing trends and deal activity in Asia • The growth in carriers underwriting in Asia • Geographic differentiation in underwriting transactions in Asia

Join me Jason LaChance host of the Knockin' Doorz Down podcast, addiction recovery coach, and mental health advocate for my sit down with special guest Sandra Lee. Sandra Lee R. N. is an International Life Transformational Speaker, best-selling author, and top-ranked resilience and life transformation coach. Sandra has multiple coaching certifications, created the Rise in Resilience Academy, and is a Hero Coach for Adam Jablin's life transformation coaching program, The Hero Project. We discuss her fascinating life, which Sandra went through severe PTSD due to working as a Registered Nurse which led to her being prescribed medication to combat severe anxiety. Eventually, the use spiraled out of control and she became addicted. Sandra was able to confront her addiction and through her recovery she not only went into overdrive to help others, but she started down a path of personal development. Through this growth period, Sandra started the Love And Light To The World nonprofit. She created the Life-saving awareness campaign the #lightitup project. The mission of her organization is to create awareness for mental health and addiction recovery to prevent suicide and overdose death. This is Sandra Lee Knockin' Doorz Down. Please subscribe and share and to get the YouTube visit https://www.KDDPodcast.com for more Celebrities, everyday folks, and expert conversations on turning your greatest adversities into your most significant advantages. Get your copy of Carlos Vieira's Autobiography Knockin' Doorz Down. Hardcover, Paperback & Audio Book https://linktr.ee/kddbook For 51FIFTY use the discount code KDD20 for 20% off! https://51fiftyltm.com/ For more information on Carlos Vieira's autobiography Knockin' Doorz Down, the Carlos Vieira Foundation, the Race 2B Drug-Free, Race to End the Stigma, and Race For Autism programs visit: https://www.carlosvieirafoundation.org/ For more on Sandra Lee: https://www.sandraleespeaks.com/ © 2023 by KDD Media Company. All rights reserved. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this installment of The Way Out, our tremendous Recovery Podcast Co-host Jason has an outstanding interview with author and humanitarian Sandra Lee, who shares her journey to and through recovery to this point with us. Sandra is the author of the book Rockstar Resilience and also started a speaking team called Rockstar Testimonies which travels around the country speaking to schools about addiction and recovery. In addition, Sandra is the founder of the #LightItUpProject which is an awareness campaign that aims to reduce the stigma around mental health, and she's is doing so much more, soon to come. In the interview that's about to unfold before your very years, you'll quickly hear how well Jason and Sandra hit it off right away and ended up having a lot of laughs! We bet You'll love Sandra and her passion for helping others, so listen up.   Sandra Lee's Contact Info: www.sandraleespeaks.com Love and Light to the World non-profit: www.loveandlighttotheworld.org Book recommendation: Boundaries Updated and Expanded Edition: When to Say Yes, How to Say No To Take Control of Your Life by Henry Cloud - https://www.amazon.com/Boundaries-Updated Expanded-When-Control-ebook/dp/B06XFKNB2Y Best piece of Recovery advice: " If you lead with your heart, and you stay authentic in every single thing you do, you'll be successful." Song: Fight Song by Rachel Platten: https://youtu.be/xo1VInw-SKc Don't forget to check out “The Way Out Playlist” available only on Spotify. Curated by all our wonderful guests on the podcast! https://open.spotify.com/playlist/6HNQyyjlFBrDbOUADgw1Sz (c) 2015 - 2023 The Way Out Podcast | All Rights Reserved Theme Music: “all clear” (https://ketsa.uk/browse-music/) by Ketsa (https://ketsa.uk) licensed under CC BY-NC-ND 4.0 (https://creativecommons.org/licenses/by-nc-nd) --- Send in a voice message: https://podcasters.spotify.com/pod/show/the-way-out-podcast/message

Dr. Sandra Lee aka Dr. Pimple Popper joins the About Last Night Podcast with Adam Ray. Dr. Lee talks about how her content went from social media to the hit television show, Dr. Pimple Popper on TLC. This episode also features one of Dr. Lee's biggest fans, Adam's Mom! In 2015, Dr. Lee started an Instagram account to give people a window into her world as a dermatologist. Realizing that her field of medicine is very visual, she felt that it would be interesting to show people what she sees on a daily basis — during consults, surgeries and in-office procedures. And though she had a hunch that people would find it interesting, she soon discovered there was an entire community of people who watched “popping” videos and shared them with each other across the internet. Since then, Dr. Lee has posted thousands of videos that you can find on this website and across many other social media channels, including YouTube, Facebook, Instagram and Snapchat.  Follow Dr. Lee on Instagram, Snapchat, TikTok, YouTube & Facebook @DrPimplePopper Learn more about your ad choices. Visit megaphone.fm/adchoices

Alternate Title: "That Idea Hasn't Been Made By YOU Yet." Get comfy and listen in as Sandra shares her decades of experience with textiles, some time management tips, and wisdom on leading a creative life in a hyper-digital world. #YouCanSit with us EVERY Monday, alternating between all-new podcast episodes and Instagram Lives! Links: You Can Order Your T-Shirts HERE Show Notes Instagram: Sandra @sandraleedesign Ashelyn @urbandwellstudio Lacie @messyquilts    

This week, Jason is joined by board certified dermatologist, founder of SLMD skincare, and social media star known for her series on TLC, Dr. Pimple Popper, Sandra Lee!    Years before getting her own TV show, Sandra earned the nickname Dr. Pimple Popper from her YouTube videos where she posted these bizarre, yet fascinating pimple popping videos that captivated audiences across the country. After realizing that people found her field of work so interesting to watch, she soon turned her medical profession into a viral sensation. Suddenly a TV show, a skincare line, new book and a combined 30+ million followers (aka the Popaholics) across all social media platforms. Dr. Lee has supplanted herself atop her profession in the media world.    Dr. Sandra Lee gives insights to the virality of pimple popping and how it all started with posting a blackhead video on instagram,the impact of a client sharing their story in a blackhead video, the wild world of YouTube when it comes to ads and her content, why she believes some of her patients come to her, and what products she recommends.Sandra also reveals how she got into dermatology, how difficult it can be to get into the speciality, how her and her husband took over her dad's practice when he retired and took it to the next level, how she took her revenue from YouTube and invested it into her skincare line, and what she considered before agreeing to the TLC show. How much education goes into becoming a dermatologist? How does Dr. Lee find her patients? What is her number one tip when it comes to acne and blackheads? When should you pop your pimples?    Sandra reveals all that and so much more in another episode you can't afford to miss!    Be sure to follow the Trading Secrets Podcast on Instagram & join the Facebook   Please note that this episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct or indirect financial interest in products or services referred to in this episode.   Sponsors: Rocketmoney.com/secrets to cancel your unwanted subscriptions Zocdoc.com/tradingsecrets to download the Zocdoc app for FREE   Host: Jason Tartick Voice of Viewer: David Arduin Executive Producer: Evan Sahr   Produced by Dear Media.