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Love & Best Dishes: Paula Answers Fan Mail Part 9
Nov 5, 2022
Love & Best Dishes: Paula Answers Fan Mail Part 9 - Paula answers letters from fans and shares some of the thoughtful gifts she's received!
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0:00
- Hey y'all to my dear friends out there
0:04
I'm not gonna cook anything in this little short video
0:08
because y'all do some of the sweetest things
0:12
in the world out there, you know,
0:15
for me and to me.
0:16
And you know I just wanna stop cooking long enough
0:21
to come in
0:24
and say some things to y'all because you know
0:28
Thanksgiving's right around the corner
0:29
and we start thinking about things we're thankful for.
0:32
And y'all are right up there at the top of my list
0:36
I'm so thankful for y'all.
0:39
And I just want to share some things that people have
0:43
sent in to me recently.
0:46
And this is
0:48
(laughs) this says Paula.
0:50
Hello, my name is Francisca Clint-de-den-singa-ningin
0:55
(laughs)
0:56
Clindin
1:00
you know who you are. (laughs)
1:03
How do you pronounce that Eddie?
1:05
Clendenon?
1:06
- [Eddie] Clendenon yeah.
1:08
- [Theresa] You did good.
1:09
- [Eddie] There you go.
1:10
- And they say, I'm from a small town in Marion, Illinois
1:13
just three hours north of Nashville, Tennessee.
1:16
And I've been following you for years.
1:20
I've been following you since the quarantine cooking
1:22
and I haven't missed a single video yet.
1:26
Thank you for all the love
1:27
and laughter that you share with your fans.
1:29
You sure do brighten our lives.
1:31
Y'all have become part of our family in our home,
1:34
along with Eddie and Theresa
1:37
and the rest of your beautiful family.
1:41
- [Theresa] Sweet.
1:41
- Oh, how sweet. What do y'all say about that?
1:43
What would y'all say?
1:45
- [Eddie] Thank you.
1:46
- [Theresa] Thank you.
1:47
- [Eddie] You're part of our family too.
1:48
- Yes. Oh, that's so sweet.
1:52
So keep continuing, blessing us through love
1:55
and best dishes.
1:56
I came across this pad of butter, not a pat, but a pad.
2:01
And I immediately thought of you and I had to get it
2:06
Loving best dishes to you from Southern Illinois
2:11
and give those triplets a big squeeze for me.
2:13
- [Theresa] Oh.
2:15
- Thank you so much.
2:16
It's so thoughtful of you.
2:20
Now, this little notepad, you unwrap the butter
2:24
and what looks like butter is really a notepad
2:28
but what a cute little gift
2:31
isn't that precious.
2:32
- [Theresa] Especially for the Butter Queen.
2:33
- Yeah, For the butter Queen. (laughs)
2:36
Oh my goodness.
2:37
I kind of hate to open it cuz it's so cute to look at.
2:41
But thank you, thank you, thank you Francisca,
2:44
I appreciate that so much.
2:46
And I hope I'm pronouncing your name right.
2:50
All right,
2:53
the next gift I got
2:56
was from Hunter Lee, Chef Hunter Lee.
3:03
- [Eddie] And there's some great recipes in there.
3:04
- I'm telling you what Louisiana cooking?
3:06
It'll blow the top of your head off, it's so damn good.
3:10
- [Theresa] Does he have a shrimp?
3:11
Does he have a barbecue shrimp?
3:13
- I'm sure he does.
3:14
And we'll check it out.
3:16
I hadn't had a chance yet to pick out what I'm gonna prepare
3:20
from this, but Chef says Paula, thank you for years
3:25
of inspiration and the kind words last year when I was
3:29
in town.
3:30
And thank you always for being you, Love Hunter Lee.
3:34
Thank you Chef.
3:36
Thank you Chef Hunter.
3:38
It sounds like Eddie has already gone through it
3:42
and drooled over the recipes.
3:45
And look, I opened it to this page and
3:49
it's on Southern cast iron corn-bread.
3:51
And guess what I'm gonna be making today?
3:55
- [Theresa] Corn bread.
3:56
- Cast iron corn-bread.
3:57
- [Theresa] In the cast iron.
3:59
- And I bet our recipes are a lot alike.
4:03
Southern Fried Catfish filets.
4:07
I don't know what this word is.
4:09
Z Y D E C O.
4:11
Zydeco Crawfish.
4:12
- [Theresa] Zydeco.
4:13
- Zydeco. (laughs)
4:14
Okay. Zydeco Crawfish Jambalaya.
4:18
- [Theresa] Zydeco's a type of music.
4:19
- Oh. (laughs)
4:20
- [Theresa] Famous in (mumbles) in Louisiana.
4:22
- I don't get it, I don't get out much.
4:25
But thank
4:26
Ooh ooh ooh wait,
4:30
now where did that go.
4:34
I just
4:36
Commander's Palace Barbecue Shrimp Theresa.
4:41
- [Theresa] (claps and gasps) We're gonna have to.
4:42
- There you go, I make my own version,
4:47
but I can't wait to read
4:49
read your version
4:51
your version sef
4:53
Chef
4:55
I need to go get me either some new teeth or a new tongue
4:59
- [Theresa] Or some coffee and wake up.
5:01
- Yeah, I've already had one two cup.
5:04
No, I had two cups, but thank you.
5:06
I can't wait to sit down and read this recipe
5:08
to see how close mine is to what he does.
5:11
So thank you so much.
5:14
And I wanna show y'all this now if this ain't sweet
5:17
grits aint groceries.
5:19
- [Eddie] (laughs)
5:19
- Literally. Literally.
5:22
Sweet.
5:24
Um.
5:28
I just love folks, the sweet folks.
5:33
It's called Ghost Ship Fragrance Company
5:38
founded in Chicago, Illinois,
5:42
and it is from Ursula
5:48
Blasky, Bilski.
5:51
How would you pronounce that Eddie?
5:53
- [Eddie] Yeah Bilski yeah.
5:54
- Oh, I'm getting so good with my mouth. (laughs)
5:57
All right.
5:58
Dear Paula, words can't express my gratitude
6:01
to to you for all that you and your Paula Posse do each day
6:06
for so many of us,
6:08
like such a great number of people
6:10
I have followed you from the beginning
6:12
but you really saved me
6:14
during the pandemic, when I lost my 20-year tour company
6:19
which we had to close in March of 2020
6:22
due to the Covid-19 shutdown.
6:26
I thought we would be able to re-open
6:28
but when additional shutdowns kept happening
6:31
I decided to just go ahead and close the business
6:35
and figure out something else to do to support my family.
6:39
So I started a small perfume business
6:43
creating scents inspired by legendary places and people
6:48
and my husband helped me to set up a small workshop
6:52
and where I could mix bottle label and ship my perfumes.
7:00
It's been slow-going though we are grateful for the support
7:04
encouragement we have gotten.
7:07
I know it will be a long hard road to build a new company
7:11
but you know, anything worthwhile
7:15
is gonna be hard work.
7:17
But it will be worth it.
7:19
It will be worth it.
7:23
Let's see,
7:24
I could not help going
7:25
through this without your inspiration.
7:28
My elder daughter sent me a link
7:30
to your quarantine cooking shows after it started.
7:33
And it was like a lifeline to be able to see you
7:36
and your family each day
7:38
and to laugh a little with you, cook a little with you
7:42
something that brings me so much joy and
7:46
be, alright let me see
7:49
and be encouraged by your success, kindness and sweet words
7:53
Watching you. I feel I am back with my grandma, aunts,
7:56
uncles and cousins in the kitchen here
7:59
in Chicago so many years ago, in much better days.
8:06
Let's see.
8:07
You encourage me to keep trying to bring my family
8:09
and friends together no matter how busy everybody is.
8:12
And you inspire me to keep working, working
8:15
working on my business like you did.
8:18
I know I will get back to a place where I can support
8:22
my loved ones again.
8:23
Meanwhile, it is good to keep cooking
8:26
and laughing with you and yours.
8:29
So I wanted to do something nice
8:31
for you to thank you for all that you've done for me.
8:34
So I made a special perfume,
8:37
inspired by your warm Southern charm.
8:41
Thank you.
8:43
Your pretty garden and your wonderful cooking, of course.
8:47
But I hope that you enjoy this one-of-a-kind bottle
8:51
I named love and best dishes
8:54
which includes scents scent notes of Rosemary, Gardenias
9:02
oak moss, vanilla, and of course peaches.
9:07
- [Theresa] Aww - Loving best dishes to you
9:09
- [Theresa] Smells great
9:10
- Dear Paula and Michael and Eddie and Theresa
9:13
and Jamie and Bobby and Michelle and Anthony
9:15
and your wonderful family.
9:18
Thank you so much, Ursula.
9:20
But now that's all so good.
9:22
But now I'm going to tell you the bad news.
9:26
When it got here
9:29
somehow it had gotten opened during the shipping
9:34
- [Eddie] I, I think it may have leaked through the spray
9:36
- Leaked through the spray and look
9:38
that's how much is in the bottle.
9:42
- [Eddie] But you know what I did,
9:43
It had all that kind of paper around it so it absorbed.
9:48
- Yeah, like a tissue paper almost.
9:51
- [Eddie] Yeah. And I have put it in like your powder rooms.
9:55
- Oh good.
9:56
- [Eddie] Around the plants.
9:57
And so you have some room freshener.
9:58
- Put it in your underwear drawer.
10:00
You'll have a best smelling underwear.
10:04
Even if it's got brown stripes in it, it'll smell good.
10:07
But look at this beautiful little bottle she designed.
10:13
So thank you so much, Ursula.
10:17
You made my day.
10:20
You made my day, girl.
10:23
All right.
10:23
And this next book, I have so many cookbooks.
10:30
- [Eddie] Now this I think you got
10:32
when we were on Myrtle Beach
10:34
- In Myrtle Beach.
10:35
- [Eddie] Yes.
10:37
- And this is from Barbara McKay.
10:45
Yes. I think I did meet her there, didn't I?
10:47
- [Eddie] Yep.
10:48
- She came and brought me this in person.
10:50
Oh, for the beloved Paula Deen.
10:54
What an honor to have my special friend Casey
10:57
hand-deliver this book to you.
11:01
You're an inspiration to so many, including me.
11:03
Thank you for the joy of you.
11:06
Please enjoy my story and recipes.
11:08
Be blessed.
11:10
Barbara McKay.
11:12
- [Theresa] I love cooks that have stories too.
11:13
- How sweet.
11:14
I know, I know.
11:15
And the sweet words that these people share with me.
11:20
You know, I've had some dark days.
11:23
Everybody knows I've had some dark days,
11:26
but I do try to get up every day
11:28
and put my big girl panties on.
11:31
I really do.
11:33
And make my mother and daddy and my brother proud
11:39
the ones that have gone on.
11:42
So on a dark day, you read something like that and
11:50
it takes you into another wonderful place.
11:53
So Barbara, I have not had a chance yet to sit down
11:56
and read your book, but I am
11:59
because I read a cookbook like I do a novel.
12:01
- [Theresa] (laughs)
12:03
- I'm reading the words from Casey Ballard
12:05
and she's the one that came
12:07
to my book signing in Myrtle Beach.
12:09
Thank you so much for the opportunity to meet you.
12:12
After years of such admiration
12:14
you have provided so many wonderful recipes
12:17
out there and tips to do day including me.
12:22
Thank you for always being you.
12:25
Thank you for also allowing me to introduce you
12:29
to Barbara
12:31
from the fir, from the
12:35
- [Theresa] First moment I saw you
12:37
- Yes from the first moment I first saw you
12:41
you reminded me of her after her days
12:44
after her days on TV.
12:48
I remember thinking she is a real life cook like Barbara.
12:52
(laughs) So I hope you will enjoy this book.
12:56
And I will Casey
12:58
and thank you so much for getting Barbara's book to me.
13:03
I look forward to it.
13:05
Now this one
13:06
this is the one that just came in today, wasn't it?
13:08
Yeah.
13:09
- [Eddie] Yeah.
13:11
- So I'm gonna share a recipe with y'all.
13:15
Not today.
13:17
Not today.
13:18
Cuz I just now opened this.
13:19
It just came in today.
13:21
I'm gonna share a recipe
13:24
from Matthew Swinson for Possum Pie.
13:30
- [Eddie] And I think he was at the book signing
13:33
in Myrtle Beach.
13:34
- Yes, he was.
13:35
He was.
13:36
So y'all stay tuned because
13:39
in one video there's gonna be a possum pie show up.
13:44
(laughs) Thank you Matthew.
13:46
Love it.
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