December 24, 2021

Episode 28 – Debra Arbit of @ForTheLoveofCookbooks

Debra Arbit is cooking her way completely through various cookbooks – cover to cover- and documenting her journey on @ForTheLoveOfCookbooks on Instagram. Follow her delightful page and hear her story.


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Stephanie Hansen  00:15

Hello, everybody, and welcome to dishing with Stephanie’s dish the podcast where we talk to people doing things with cookbooks and cooking. And sometimes we just talk about funny stuff, too. But I’m here today with Deborah arbit. And I was introduced to you by a friend of ours, Allie. And she was like, You have got to hear my friend Deborah story. She’s doing something really cool. So go ahead and explain what you’re doing, Deborah, for the listeners, because it is pretty fun.

Debra Arbit  00:43

Okay, well, I always tell people, I have a very strange and weird hobby. And that is that I like to cook my way through cookbooks cover to cover. I don’t skip a single recipe. And yeah, I’ve been doing it for a handful of years. But like so many people whose hobbies maybe were a little bit laying dormant but picked up during COVID time. So I’ve sort of taken it to a new level during COVID time so often people when I tell them this, the first thing they say is, so it’s like Julia, Julia, Julia, and I’m like, it’s like that, except not so much French cooking and much more normal day to day cooking for a family of five little kids and just kind of normal cooking. So okay, so your five little kids? What? Three, three little kids. Okay. Plus one husband plus me. So five in the family? Yeah, no, not five little kids. I don’t know if I could keep this hobby. If I had five, three is enough for me. How old are your kids? My kids are eight, seven and five. Okay, so

Stephanie Hansen  01:44

when did you start doing this?

Debra Arbit  01:47

So the very first time I did, we decided to cook our way through a cookbook is I got we got an engagement present, actually. So this is 12 years ago now. And we got the Martha Stewart cookbook great food fast, which is really a great cookbook. And sadly, it is out of French. If you wanted to get it, you’d have to get it from eBay or something like that. But anyway, it’s a great cookbook and had 250 recipes. And we decided to make it our goal to finish all 250 recipes by our five year anniversary. Because at this time, we really didn’t cook much. We mostly went out to restaurants to take out did real basic stuff. But we set a goal and we completed the goal well a few years before our five year anniversary. And as we started talking to people about it, we kind of got connected with people. And we ended up being connected with someone who worked for Martha Stewart. And so she was able to get my tattered and torn cookbook in the hands of Martha after we finished it, who signed it and sent us a picture and all of this stuff. So that’s I think what kind of launched the hobby that I was like, maybe there’s other cookbooks I can finish and so far every cookbook I have finished I have successfully been able to get signed by the author of the cookbook and so I have them displayed and it’s it’s really fun.

Stephanie Hansen  03:04

That is so cool. So what other books have you cooked? Um,

Debra Arbit  03:09

let’s see here I have completed minimalist kitchen, which is by Melissa Coleman. She’s a local a local Minnesota author who I just love. Two peas and their pod was a recent one I’ve did I’ve done every recipe and both of the half baked harvest cookbooks both original Half Baked harvest and half baked kava, super simple, big Tegan fan. And currently about 80% of my way through the defined dish. Oh, and then I’ve done two of Jessica, merchants books. Both pretty dish and ever everyday. Dennis, I think. I think that’s it. There might be a couple others. I think I’ve completed eight, eight complete cookbooks. And I’ve got about three or four underway at any given time. So

Stephanie Hansen  03:55

so that was my next question. Do you do it in like a sequential order? Or do you jump around between books?

Debra Arbit  04:04

Good question. So I used to do one cookbook at a time and I was like very meticulous about doing one cookbook a cookbook at a time. But what I’ve discovered is that some cookbooks are maybe a little bit too indulgent to eat every single day. And some cooks are maybe a little bit too healthy to eat every single day, or some cookbooks don’t have any desserts and some cooks have cookbooks have all desserts. And so I’ve learned that while some cookbooks I can do more kind of right in a row. Others often require like a complimentary cookbook along with it. And so I’ll usually have two or three especially actually lately. We’ve been trying to eat a little bit more plant based a little bit more vegetarian, but we’re not ready to make the dive completely vegetarian. So I usually will have one that’s more vegetarian forward and one that’s not as much vegetarian forward. So yeah, that’s usually how I do it. And then you’re crying knuckling this on Instagram too, right? Yeah. So what happened was, again COVID, the instigator for so many things good and bad, is that I. So another thing that’s sort of started this hobby I’ll back up a little bit was that several years ago, I made it a goal to host dissolve recovered clearly, to host 40 Friday night dinners in my house with 40 Different families with 40 new recipes I’d never made before in one year. So in a 52 week period. So that was a goal. I’m obviously a sucker for a goal. Clearly, I’m a person who likes a goal. And so I did that. And it was so fun and so much fun to entertain. And I just learned to absolutely love everything about it. But of course, COVID put a halt to all of that. So I no longer had an outlet to cook for anyone except for my family who other than my husband, the other three don’t appreciate so much. So they mostly, you know, want what they would be the happiest, and I made Kraft macaroni and cheese every night. So I was like, Well, how can I kind of scratch the edge of wanting to cook for people without being able to cook for people. So turn to the magic of Instagram and started an Instagram calls it for the love of cookbooks. And on that Instagram, I post almost every night a story of showing me cooking my way through a recipe I’ve never made, they always have to be a new recipe every night. And then yeah, and then I’ll post typically weekly, my Friday faves of the week before so whichever was my favorite or the family’s favorite, from the week before, I’ll make that a post. So it’s been really fun to kind of cook for people without cooking for people. So yeah.

Stephanie Hansen  06:42

And do you like so your kids? Do they eat what you cook like you’re not making separate meals for them?

Debra Arbit  06:49

Good question. This is a question. That’s probably the number one question. This is probably the most common question I get asked is do your kids eat all of this. So we have a couple rules in our house, which is we don’t make a separate meal for kids. Unless it is really, really spicy. That is the one time that I will make an exception is if we make something really, really spicy, we’ll make something for kids. And I would say two of my kids eat great. They eat almost everything we put on the table. And one not so much, because there’s always one picky one. And so the rule in our house is that at any time, you can always get any fruit and any piece of cheese to go along with the meal. And so he will often you know, look survey what I have made, and go directly to the drawer to get a piece of fruit and a piece of cheese. And he’ll usually eat a little of the carb or a little of the thing. But we don’t try to make a big deal out of it. We mostly just want mealtime to be a happy time and not a bite counting time. That’s something we talk about a lot. We don’t like to count bites. So for the most part, they do eat. Two of them do eat what I make one of them, just like every other other household classic kid who’d rather eat white carbs.

Stephanie Hansen  08:04

I do love though, I love that idea. And I love your rule, because I think it gives power to the kid, which a lot of times food becomes a power struggle for families and particularly at meal time. So it’s giving your kid choices. It’s still creating a lot of exposure to lots of different types of food. And it’s not making a big deal out of it. It’s just this is how we eat in our family. And if you don’t like what we’re doing, here’s your alternative and you just keep going you don’t make a big deal out of it. Yep,

Debra Arbit  08:35

that’s exactly it. We really don’t talk too much about it at all. And I kind of early on in our parenting journey, we had this realization that we were like, you know, we’ve intercut we’ve encountered a lot of grown ups in our lives. We know a lot of people and really all of them eat food pretty normally for the most part, right? Like almost everyone figures it out and eats food as a grown up normally. And then we said but you know in that same group of grownups that we know not everyone is necessarily an awesome person maybe they’re not so kind maybe they’re not so giving maybe they’re not these other things that we really hope our kids are so we’re like let’s focus our energy there. The food stuff will probably work itself out. I’m like from what we’ve seen the food stuff will work itself out but this other you know, stuff may or may not so you know, let’s try to raise nice people and there I love that we find so Yeah, you sound like a really cool person.

Stephanie Hansen  09:32

So what are you? Oh, thanks. Yeah, I just I only had one kid and I was and if I’m being honest, I wasn’t the best mom. Like I did my best and she’s okay but I obsessed over the wrong things. I was controlling over the wrong things. I’m still probably controlling I finally let go that she hadn’t gotten her booster shot and then of course that day she texted me Mom, I got my booster because I’ve been just happy During her every day, what was your eating like in your house growing up that gave you this curiosity? What was your family? Like?

Debra Arbit  10:09

That’s a great question that really thought about that. Um, so, first of all, my mom is the best. And she’s probably listening to this right now. And I actually on a side note, always want to figure out a way to incorporate her comments on my stories into my stories, because they’re always so so funny. And I’m always the only one who gets to see them. So one thing about my mom is she eats like a kid. If she could eat her ideal diet, it would look a lot like the middle child, the one I was talking about earlier. So I would say that she always had dinner made dinner was absolutely a family event. And that is absolutely what I learned from her. So it wasn’t about that it was a fancy new recipe or that it was covered in you know, cilantro, or avocado or anything fancy. But it was absolutely a priority, that dinner happened. And it was a time for our family to see each other and talk and do that. So that’s definitely something I learned. And then also my mom is so good at making people feel welcome in her home, and hosting, and she had the holidays and all of those things. And again, the food was never anything super, super fancy. But it didn’t matter. It was great. It was traditional, she kind of made the same things over and over, like so many of us grew up with and but I think the two things that I’ve carried with me are just the importance of mealtime not about food, but the meal. And the importance of just opening your home.

Stephanie Hansen  11:46

Yeah, because like I grew up, my house was always super messy. We had a lot of kids. And whenever anybody came to the house, or it was a holiday, it was like, you know, the five days prior of just completely beating the crap out of each other, trying to get it clean and ready and prepped. And then by the time the actual person came, we were so exhausted and crabby and couldn’t stand each other. And I remember thinking like, this shouldn’t be this way, like by the time the person comes, it should be fun. So one thing I always did in my house, and I only had one child, but I just always kept it picked up. So that whenever someone came over, you know, it wasn’t always clean. But it was like, I never felt like someone would come to my house and not be able to have a seat and be comfortable. And, you know, I didn’t obsess over that. And I think a lot of people really freak out about that their house has to be perfectly clean and everything scrubbed. And I just I guess I really want people to just come into my home and enjoy being in my home and I miss the entertaining aspects. Oh,

Debra Arbit  12:48

I miss it so much. I mean, we’re starting to do it a little tiny bit more here and there with certain families. But it’s not with the reckless abandon that we used to. But I’m hoping one day that’ll come back. I was going to add to what you said, I actually read an article like years ago that had a great impact on me about when you apologize for the mess in your house, how uncomfortable it makes your guests feel. And so I forced myself not to and I’d say I mean, we we definitely live. We don’t live in a like a pigsty by any means. But there are times when there are Legos all over and trains all over. We’ve got three little kids and we’ve got a full busy life. And I have forced myself that when we have people over that I do not apologize. Because I really think it puts people more at ease to not apologize, because most of the people we’re having over also have little kids also have Legos all about the floor. And I find that when you come over to people’s house, and they start apologizing for usually what is a very clean house, it only makes you feel less comfortable about having them over to your house. And so yeah, I think that’s a really, really good point. And it’s never what makes people feel good about coming over. They’re never like, you know, what was great about that dinner party? What a clean house. It was. Yeah. And so no, I

Stephanie Hansen  14:04

try not to think about that. This next question is going to kind of be weird. But there’s also like, because I’ve entertained a lot. And there are just people that entertain and they’re good at it. And it’s fun. And it’s not always fancy. It could just be soup. But then there’s also people that like never entertain and you never get invited to their house. They’re probably just not comfortable with it. Do you feel like I don’t want to say keeping score. But do you ever think like, wow, this person’s been to my house 52 times I’ve never been to their house. Good question.

Debra Arbit  14:36

So I do think about that a lot. That one thing about my Instagram on on for the love of cookbooks is that people look at it and often try to compare themselves to me all the time. They’re like, how do you have so much time to cook? How do you cook a new recipe every night? How do you have all of these hosting things and I try to tell them that what’s in thing about having a hobby around food is that everyone has to deal with food, right? So if my hobby was knitting, no one would look at for the love of cookbooks and say, Why don’t I knit more, I really shouldn’t knit more. No one would say that, right? If you don’t knit, you wouldn’t even compare. But because everyone has to cook, it’s easy to get into the comparison game. And what I try to tell people is I’m like, This is my hobby, just like anyone else’s. Right. And so I’m going to take more time doing it, I am going to be happy to host and not be hosted reciprocally, you know, is that a word? Every time, you know, in an even fashion, because if it was up to me, I’d host every time. And I’m always happy to go to someone’s house if they want to invite but in this one case, and I am sort of you can ask my husband sort of a notorious scorekeeper with things like garbage cleaning, you know who packed lunch, like all the things I don’t like doing. I am like, have definitely can be not nice scorekeeper in my own house. But with this, which is like truly my passion and my love. Again, if I go back to knitting, it’s not like if I was an avid knitter, and I knit you a hat, and I wouldn’t be like, when was the last time you knit me a hat? You know, like, it’s not something that other people have a passion for. But I absolutely do. And so I just categorize it so much more in the hobby category than in the feeding my family category, um, that it just feels different to me. So.

Stephanie Hansen  16:30

So are I like, I just am loving this conversation. Art. Do people give you cookbooks? Because they want like, yes,

Debra Arbit  16:36

that is definitely a, you know, occupational hazard of having this Instagram is that people love to give me cookbooks, which is which is wonderful. And also kind of the sad part about the way that I cook through cookbooks, is it’s a big commitment to choose a cookbook. Because even the US I’d say the smallest cookbooks usually have about 100 recipes. And that’s a lot right to cook 100 different recipes from a book is usually a few months of project, you know, for me, and so there are certain cookbooks that just are more suited to that than others. Some cookbooks were never designed to be cooked cover to cover like I do, because I’m, I’ve sort of deemed myself a completionist, which is I love completing things, whatever that thing is, I just have lots of joy about completing. So anyway, so people do give me a lot of cookbooks. And then of course, I feel pressure to be like, they’re all following on, you know, they’re like, I can see it on your Instagram, you know, and then I’m worrying that they feel bad. And I’m like, I am often using the cookbook, but not in a way that I’m going to make it like the featured cookbook that I make every recipe in it, you know? So. So yeah, that is definitely but I would actually say that even more than people buying me cookbooks. I will say that. I feel like, so many people come to me for cookbook recommendations. And I feel like I’ve sort of become like the Pandora of cookbooks. Because I’m like, Well, I can’t recommend a cookbook without asking you like 15 questions about what you like to eat, how you like to cook, you know, how adventurous are you with different ingredients? Do you like to cook ahead? Do you like to cook the last minute, you know, and so and then I feel like I’ve gotten pretty darn good at matching people to the cookbook, kind of the right cookbook for them. So,

Stephanie Hansen  18:31

and all of that matters. And when I as I’m talking to you, I’m writing a cookbook. I’m

Debra Arbit  18:37

I know I’ve heard about that. That’s yeah, eating.

Stephanie Hansen  18:40

It’s due by December 31. So I’m really stretch here and out. I often think about like, what would it what is it gonna feel like for someone who I don’t know, to, like, cook these recipes, because my recipes aren’t hard. They’re more inclined to be like, on the tasty family. Everyone can do it side of things. But it’s also like kind of feels personal. And I have like a huge imposter syndrome going of like, oh my God, it is gonna be like worthy. And also, like I’ve discovered and this maybe doesn’t sound super glamorous, but you know, like, for instance, I’m thinking about making a hassle back to potato gritten For Christmas Eve. Oh, you know, I’ve made a million potato grow tans sweet potato, Lola, anchovies, no anchovies. Like there’s a million ways you can do this. And when you actually start looking for a specific recipe, you realize there’s 1000 of them, and everyone has their own spin. And really no recipe is kind of like your own for the most part. Yeah, and that feels weird too. Because, like, sometimes I’m like, Oh, am I just putting this stuff into the universe that’s already in the universe. I’m just saying it’s fine. Like, you, I just I have all this imposter syndrome going. But then I look at a cookbook and I’m like, okay, at essentially, they’re kind of all

Debra Arbit  20:10

the same, too. There’s definitely a formula. And the more cookbooks you do, you’re like, Okay, here’s the roasted tomato basil biscuits in every cookbook. Yep. There’s always a tomato soup. And there’s often a pot pie. And there’s often you know, like, I got a pot pie, too. And that’s great. And like, you kind of get a rhythm, something that something I talk about a lot is that again, I mean, even in the name of my, you know, for the love of cookbooks is this idea of, I consume cookbooks, like you would a romance novel. And I write that in my thing that I read, I think of them as a story, like the whole book is telling a story, whereas so many people, most people, most normal people, use books use cookbooks as a reference book, right? So they kind of like look to the table of contents, which turned to the page they want, they may or may not read the little paragraph, I love the paragraph that the author writes, I like really, really read it and appreciate it. And I do feel like the there’s like a story arc to a cookbook and kind of what they’re trying to do. And you only discover it if you cook almost the whole thing or if the whole thing. And But on that note is that just like a book, if you were to pick up a novel, it’s not like every single page has your jaw dropping, it’s not like every chapter is the climax, right? And so a lot of the book is just getting to know the characters filling it in and kind of reeling you in. And then there’s moments that are like real big moments. And that is just like a cookbook in my mind. So I’m fine with the tomato soup, like not every night can be, you know, the star curry that I just fall in love with. And this one cookbook that I go to over and over and over. There’s in the current cookbook I have, there was it like shocked me because it didn’t look like it was going to be anything special. I still think about it, there was a salmon recipe that I’m like this one I’ll never forget, you know, and so what’s it and that’s fun. And then there’s lots that just are a meal. And that was like last night, I made enchiladas. They were good. And I was the meal. And it was a meal. And everyone was bad. And it tasted like enchiladas, you know, and they tasted fine. But I wouldn’t even want every meal to be an over the top experience. It’s a too much. Yeah. You know, like sometimes you just want to eat food. And so I think that’s kind of why I’m not Julia Julia, right, is that not every meal is three sticks of butter. And all of these fancy spices, right? You know, most of them are just kind of pretty normal. But on your imposter syndrome, I actually have a friend who’s writing a cookbook. So when I first started for the love of cookbooks, I just did the story, and then posted the picture. But people started saying, Well, how was it? How was the recipe? You know? So then I started featuring a rating system. So at the end of each recipe, I give it a score one through 10. Okay, it’s not exactly scientifically based, it’s just one through 10. And it’s interesting, because the person who is has this new cookbook is like, I don’t know, if I could I would be so nervous with every recipe of like, what did it get to to get a 10? And I’m like, well, that they cannot get 10. Right? Oh, so like if they all got 10 No one would even care to look or to see, you know, and so I’ve actually only given like maybe five or 610. I give a lot of nines, but 10 has got to just be right. Absolutely over the top. So anyway, to your point about imposter syndrome on On a side note, this is obviously not maybe obviously, this is not my full time job. This is absolutely a hobby my full time job is I work with women owned businesses and their owners. That’s why where I work with Allie, about, you know, how it really can be so lonely at the top. As a business owner, I owned my own business for about a decade, and I help help women feel less lonely. And it is so common. I mean, I don’t think a day has gone by without someone having imposter syndrome about something. And so, and I often just say that I will say to you kind of like what’s it gonna take for you to believe that you’re a cookbook author? And usually people can’t totally answer it, because they’re sort of like, well, I guess I am. And I’m like, exactly. And so when you kind of stopped to think what’s it gonna take for me to believe it? And as soon as you get to the point that you can’t answer it, then you’re there.

Stephanie Hansen  24:38

Yeah, I think maybe I saw a cover. So I feel like okay, I’m making some progress. Maybe when I hold it in my hand. I don’t know. You do know. The way I wanted the cookbook to feel was I wanted it to feel like my friends feel when they’re in my space at my cabin. They love to come there that they look forward to what I’m going to cook. And that it’s fun. And it’s. So that I think is coming across. Definitely in like the storytelling of it. So I’m excited about that piece of it. And I think that is what if, if I’m anything, I’m usually someone that people kind of think is funny and sort of enjoy hanging around, so that I feel like I’m accomplishing in the book. So people that don’t know me will maybe get a sense of what it feels like to be in my orbit, and to be friends. And, you know, that’s really all you can do right is just leave your mark as a decent human and a good friend. And maybe I’ll get more sophisticated as the books go on. I just I wanted a book that somebody my sister’s not a great cook, I wanted something that she could cook, I wanted something that my daughter would have, that she’d be like, Wow, this is all the stuff my mom cooked at the cabin growing up. So there’s a little bit of nostalgia too. But yeah, that’s interesting. You seem like, you seem like you have a real wisdom about you almost like you’re a coach, or something like that. I can sense that about you. You’re very self aware.

Debra Arbit  26:15

Thank you. That’s actually like the absolute utmost comment, compliment, I’m sorry that I can get I always tell people, I can work with absolutely any type of leader, however, they want to lead any kind of friend. But the one thing I really can’t deal with is when people are not self aware. Yeah, I’m like, as long as they know about their own, you know, shortcomings and flaws and all of those things, I can deal with anything. And so thank you for saying that because it’s something I really hold up high. So,

Stephanie Hansen  26:44

alright, so two questions, and then I’m gonna let you go. Okay, number one, what was in the salmon that you just made? Like, why was the oh

Debra Arbit  26:53

my gosh, I have to I can look. So first of all, I should say the cookbook was the defined dish, which I am really liking. I’m really I’m doing it right now. Um, and the salmon was pretty much like covered in pesto. Yeah. And then and so I’ve done that before, but then it was sprinkled with pinko on top. And it was like, amazing. Okay, like I said, I when I saw it, I would not have thought this is gonna be the winner. But it absolutely blew my mind. And the funny thing about that recipe is too, is like i Anna Garten has one just like it gets nothing real special. But there’s something about this. And again, the other thing about salmon is it could have just been an excellent piece of salmon that we got or something like that. But there was something about this meal. It was lemony, and it was just amazing. So do

Stephanie Hansen  27:42

you know what the next book is that you’re going to give your time? Oh, that’s

Debra Arbit  27:47

a great, great question. I’ve got a few on the docket. I’m so there’s one I really, really want to do, but it’s very big. So I’m trying to decide, but it is the I’ve really been eyeing all the Ottolenghi books. Yeah. And so I think I’m going to attack simple. It’s great. I like that one guy. Good, really? And then the other one I really want to do, but I absolutely can’t. So I hope that this doesn’t take down your book. I’m sure it won’t. But I cannot get involved in cookbooks that don’t have photos. And I everyone’s been telling me salt, fat acid heat cell fat, acid heat, that’s the best cookbook, but it doesn’t have pictures. And so I keep trying to pick it up. I have it. But I just don’t know if I have it in me to do an entire cookbook without photos. So have you read it? No, I like not really, I just kind of leave through it. And it’s not like compelling. Like, again, like other books, or sometimes you just look at it. And you’re like, nothing is compelling me to open this. But tell me,

Stephanie Hansen  28:45

here’s what I’ll tell you about that book. Is it’s a good read. Like I read cookbooks, like I read books, just like you. Yeah, so it’s a real good read. And it is a nice companion to her Netflix series. Okay, but I I can like I don’t think I’ve cooked out of it. But it doesn’t compel me to like cook all this stuff, either. It’s a lot more like about technique. Yeah. And some of those books are great to read, but maybe not as fun to cook out of. Yeah, maybe. Maybe I’ll alleviate any anxiety about that.

Debra Arbit  29:22

Okay, that I’m not maybe missing too much. The other thing first of all, I would love to check out your cookbook. I’m going to need to get myself out next time that one. So in the summer, so by then I’ll maybe be done with this next one, which is per an earlier comment. I’m a huge half baked harvest fan and her next book comes out in February and I am like it’s just I think it’s called maybe everyday meals or something like that. So it feels like it might work as well. And I just think maybe in the several 100 recipes I’ve made of hers. I’ve maybe made two bad ones. So she’s very reliable, which I feel about I in a garden Oh yeah, yes, she is. I mean, she’s classic. She’s like the queen. I mean, she,

Stephanie Hansen  30:06

the way that she cooks feels like the way I want to eat usually, yeah, it’s it’s prepared, but it’s not, like overly prepared, but the Ottolenghi books are challenging. Yeah, even the simple book is a little challenging, because sometimes it’s funky ingredients, but the way that the dishes come together are really always delightful. And you’re like, wow, I didn’t know this was gonna be like this. It’s so much better than I thought it was gonna be is usually my thoughts. Yeah. Well, that’s good. Yeah, that’s good. That’s fun. Well, this has been a blast. I will make sure that you a cookbook when the time comes. Yes. It’s being released after Labor Day in the fall. So oh, so I’ve got, like, five cookbooks done in between. Yeah,

Debra Arbit  30:49

I’ll only take it if you promise it. If I finish it. You’ll sign it. Yes, I

Stephanie Hansen  30:53

will. Okay. No, even if you just read the stories and you laugh, that’ll be fun, too. I will definitely do that. Well, thank you for your time today. Have a happy holidays. I’ll make sure to get this posted and put your Instagram handles so that people can follow you. It’s been a blast, Debra, thank you. Thank

Debra Arbit  31:10

you. Thank you. So nice to meet you. Maybe you meet in real life sometime.

Stephanie Hansen  31:14

I hope that we’ll go out with a Halle. Yeah, let’s

Debra Arbit  31:18

do it. Oh, my God. Maybe I’ll have you over. We’ll cook. All right. Bye bye, Stephanie.