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ANSWERING YOUR QUESTIONS Catherine's Plates & The Rational Reviewer
#catherinesplates #therationalreviewer
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0:00
Hello everyone. Welcome back. Today is
0:03
our Q&A show. We got lots of questions
0:06
for Katherine's Plates
0:09
>> and the Rational Reviewer.
0:10
>> All right. I'm Catherine
0:12
>> and I'm Thomas.
0:13
>> All right. We are here to answer your
0:15
questions. So, we're going to go ahead
0:16
and get started because we had lots of
0:18
them. Now, some of them I will be
0:21
shouting out some names, too, because we
0:23
did ask that if you wanted your first
0:25
name shouted out, just let us know and
0:27
we would shout it out. All right. So, I
0:29
have your questions right here. So, I'll
0:30
be looking over here sometimes to get
0:32
those questions and then we'll answer
0:35
them.
0:36
>> Yep.
0:36
>> As a collaboration here.
0:39
All right. First question is, now these
0:41
are in no certain order. I just wrote
0:44
these down as we were getting them in
0:45
because there was just so many of them.
0:48
So, the first one is, what is your
0:50
favorite dessert that I make? Now, I
0:53
like anything with a cheesecake mixture
0:56
in it. That would be my indulgence
0:58
dessert.
1:00
Even those cream cheese danishes. Oh,
1:04
>> those were good.
1:04
>> I love to make those. Those are so easy
1:06
to make.
1:07
>> Those are good.
1:08
>> What's yours?
1:09
>> Oh, yeah. Hands down, custard pie.
1:12
>> Yeah.
1:14
>> He loves pie.
1:15
>> I do love pie.
1:16
>> But give him a custard pie. So, and he's
1:18
all on board.
1:19
>> Yep.
1:21
The next question is, what are your top
1:23
three favorite music artists? All right.
1:29
Anything from the 80s
1:32
>> ballads.
1:33
>> The top one being Journey. The second
1:36
one I do love a little de leopard in my
1:40
life. And three, I do love Christian
1:44
music. So I'm always on those. What are
1:47
your three top favorites? Oh, Pink Floyd
1:50
number one.
1:52
Number two,
1:54
anything blues, Stevie Rayvon, BB King,
1:59
Muddy Waters. I try to play it on
2:02
guitar. Stress try.
2:05
Um,
2:07
and uh, I guess the third one would be
2:12
probably
2:14
Boston
2:15
Super Train. We kind of grew up in the
2:18
80s and I loved the big hair bands,
2:21
especially if they had the ballad songs,
2:23
the slow rock. So, I loved all of that,
2:26
which is a lot of music.
2:28
>> I grew up in the 70s.
2:31
>> All right, so the next question comes
2:34
from John and Laura.
2:38
You cut up so many onions and you never
2:42
cry. Are you immune?
2:45
>> No.
2:46
Up until last year, I used to wear
2:49
contacts and those seemed to be like a
2:51
shield to keep in the onion fumes from
2:55
my eyes. So, I never had problems
2:57
because I was always wearing contacts.
2:59
Then I had cataract surgery, two of
3:04
them, at the end of last year, and now I
3:08
cry
3:09
>> like a baby.
3:11
>> Oh my gosh.
3:14
So now when I cut onions, I I do I tear
3:17
up and I cry.
3:19
>> Y'all may not see it on the video, but
3:21
it's there.
3:22
>> Oh, it's
3:25
it's there. So that's what happened.
3:29
And then you also asked, this was from
3:31
John and Laura. Have you ever made
3:34
something and ended up not liking it,
3:36
therefore deleting the video?
3:40
Yeah, Thomas and I both made something
3:43
for Christmas and we were super excited
3:45
about it.
3:46
>> The microwave
3:47
peanut brittle.
3:49
>> Yes,
3:50
>> y'all. That was a great video. We were
3:52
super excited. It was moving along
3:55
really well until we got to the end.
3:58
>> Till we tasted it
4:00
>> and we got logged jaw.
4:03
>> It was like super glue on your teeth. It
4:07
was ridiculous. And I could not do that
4:09
to you guys.
4:09
>> Nope.
4:10
>> So sadly, very sadly, we ditched that
4:14
video.
4:15
>> And it didn't taste very good either.
4:17
>> No, it is not the same. We made actual
4:20
peanut brittle before that, years before
4:23
that, and just in a pan and doing all of
4:25
that. And it was like the best peanut
4:28
brittle,
4:28
>> man. See, now I got to get more peanut
4:30
brittle.
4:32
>> He loves his peanut brittle.
4:35
>> Yeah. My grandma used to make it when I
4:37
was little. That's why I love it so
4:39
much.
4:40
>> But don't do it in the microwave.
4:43
>> Don't do that.
4:43
>> Now, if you have and you've had luck
4:45
with it, let us know. We would love to
4:47
know.
4:49
All right. The next question is from
4:52
Angie.
4:54
Angie asked, "How much weight have you
4:56
lost during your son's wedding month and
5:00
thereafter?"
5:02
Well, I started my weight loss journey
5:05
the again
5:07
so many times, you know, and I did
5:10
something different this time, but I
5:11
started it back in July. So, it had
5:13
nothing really to do with my son's
5:14
wedding because he had it in December.
5:17
>> Yep.
5:18
>> So, back in July, which was way before
5:20
his wedding, we decided to start another
5:25
weight loss journey. You cut a lot of
5:26
sugar out, cut a lot of carbs out, bad
5:30
foods for us. Try to make a lot of whole
5:33
food decisions and walk.
5:36
>> Mhm.
5:37
>> And drink a lot of water. I used to
5:40
drink Coke morning, noon, and night. And
5:42
it was a bad bad habit.
5:44
>> Yep.
5:44
>> And I got rid of that Coke and that
5:46
weight started coming off. Mhm.
5:48
>> And then we got to a point, well, I did
5:50
anyway that just the recent month or so,
5:54
I've been on a standill. It's just like
5:56
my body's like, "Okay, now what?"
5:58
>> You hit the plateau.
5:59
>> I hit a plateau. Yep.
6:01
>> So, now we're trying to figure out,
6:02
okay, how do we fix that? How much
6:04
weight? Okay. Well, since July, and this
6:07
is February, I've lost 27 pounds.
6:10
>> Yay.
6:12
>> All right. That was a good question.
6:14
>> Yep. Now, um, Angie also asked, "Can we
6:18
see wedding photos from Joseph and
6:21
Megan?" Now, they just got married
6:25
>> December.
6:26
>> In December, just a few months ago, and
6:28
they had a very small, intimate wedding,
6:32
and they were that's what they wanted.
6:35
And so, we have pictures and we're going
6:38
to be uploading them onto my website,
6:41
katherine'splates.com.
6:43
And as soon as we do, we'll sending out
6:46
a community post letting y'all know that
6:50
y'all can go there and see those
6:51
pictures. And also, I will just kind of
6:54
briefly announce that in a few videos
6:57
after that fact because sometimes the
6:59
community post doesn't go to everybody
7:01
and you may not know. So, we will like
7:04
for a week as we're posting videos make
7:07
a short little announcement that the
7:09
pictures for the wedding are in my blog.
7:13
Yeah, it was a beautiful wedding.
7:15
All right, the next question comes from
7:18
an how did you two meet and how long
7:22
have you been married? We got asked that
7:26
a lot.
7:26
>> Yes, we have.
7:27
>> So, if we run across those questions
7:29
again, we'll kind of skip over that.
7:31
>> All right. So, how did we meet?
7:34
>> At work.
7:34
>> At work.
7:37
Many, many, many years ago, probably 34
7:39
years ago, we met at Best Buy,
7:43
>> an electronic store,
7:46
>> he worked for the security in
7:48
>> loss prevention,
7:49
>> loss prevention department, and I was
7:50
working in customer service as the
7:52
supervisor there
7:54
>> and that's how we met. I had just come
7:57
in there and,
8:00
you know, Love bit.
8:02
>> Yep.
8:03
>> Love bit. That's how we bet. And then
8:06
how long have we been married?
8:08
>> 32 years.
8:11
>> Yay.
8:11
>> He's good. Is he good? Yeah, he's good.
8:15
32 years.
8:16
>> Doesn't seem like it, though.
8:18
>> Oh my gosh. A lot's happened. I mean, we
8:21
got a son that just got married, so he's
8:24
in his later 20s, so
8:27
>> Yeah.
8:27
>> Yeah. So,
8:29
>> he got married same age I I was.
8:31
>> Yeah.
8:32
>> Yeah.
8:32
>> Wow. Isn't that weird?
8:35
Let's take a sip of water.
8:40
What is our favorite holiday?
8:44
All right, we'll answer that one first.
8:45
What is our f favorite holiday?
8:48
Mine is Thanksgiving. I have several
8:51
favorite holidays. I mean, probably all
8:52
of them, but if I was to just have one
8:55
in a year would be Thanksgiving because
8:57
that's when all of our family kind of
8:59
gets all together. We can get everybody
9:01
together and and I cook a lot of food. I
9:05
love it. And other people bring stuff
9:08
and we just chill out.
9:11
What is yours?
9:12
>> Halloween.
9:15
It's in the fall. M
9:17
>> I get to scare the pants off little kids
9:21
>> and there's candy.
9:24
>> Works for me.
9:26
>> Not so much anymore though with the
9:28
candy because the kids are grown and we
9:30
don't have anybody to go walk the
9:31
neighborhood with.
9:32
>> Yeah. And I don't get to do the parent
9:34
tax on their candy.
9:36
>> So,
9:36
>> but they understand how taxes work.
9:39
>> They do now.
9:40
>> They don't like it, but they understand
9:42
it.
9:42
>> Yep.
9:44
All right. The next question is, what is
9:48
the first meal you ever made for your
9:51
husband and did he like it?
9:56
>> Well,
9:59
I did make a chicken dish for him.
10:01
>> Yeah,
10:02
>> I was super excited about it, but super
10:04
nervous about it. I had my mom on the
10:05
phone and I was trying to make some
10:07
chicken.
10:09
>> Yeah, it was chicken jerky.
10:13
>> I ate it though.
10:18
Yeah, I overcooked chicken. I tended to
10:20
do that a lot back in the day because I
10:23
was scared to cook chicken or have
10:24
undercooked chicken, so I'd always
10:26
overcook it.
10:29
But now I have a thermometer.
10:31
>> Now our chicken is really, really good.
10:33
But
10:33
>> I cook it just
10:34
>> That first time it was rough.
10:38
>> Now ask him what his first meal to me
10:42
was. Y'all did ask that,
10:44
>> did they?
10:45
>> They did.
10:46
>> I don't recall that question.
10:48
>> And was that good?
10:50
>> It was hobo stew.
10:53
And I didn't I was a bachelor. I didn't
10:56
have a lot of anything. So,
11:01
no broth,
11:03
so I had to use water
11:05
>> and salt.
11:06
>> I did use salt and pepper, but
11:08
apparently not enough for
11:13
It definitely lacked.
11:14
>> In her defense, it was not very good.
11:17
>> But he could definitely put meals
11:18
together now.
11:19
>> Oh, I know how to cook.
11:20
>> Yeah,
11:21
>> I was a short order cook for my dad, but
11:25
I just didn't have anything.
11:27
>> So,
11:28
>> so yes, we both had that issue. The next
11:32
question. Oh, we got Yavon from Arizona.
11:36
>> Arizona. We love Arizona.
11:38
>> That's like our neck of the woods. We go
11:40
there
11:40
>> for vacation
11:41
>> quite often.
11:43
>> We go in the which which areas do we go
11:45
into?
11:46
>> Uh we go into Flagstaff, Cottonwood,
11:49
Jerome, of course, Sedona.
11:52
>> But we stay in Sedona.
11:53
>> Yeah.
11:54
>> And then we travel through the other
11:56
towns during the days
11:57
>> and we do all sorts of hikes all through
11:59
there.
12:00
>> Oh, and do the uh the scenic tours.
12:04
>> Yep. We'll do the scenic tours.
12:06
>> All right. So, back to Cynthia in
12:08
Arizona. Sorry,
12:09
>> we got off track. She asked, "This might
12:13
sound silly, but who gets to do all the
12:16
dishes?"
12:18
>> Well, that's easy. This guy,
12:21
>> he does all of the dishes.
12:23
>> She cooks. So,
12:25
>> and I try to use every dish, spoon,
12:27
fork, everything in the kitchen that I
12:29
can.
12:30
>> Yep. Well, we have certain pans that,
12:33
you know, they last longer and work
12:35
better if you hand wash them. She'll use
12:37
them all.
12:40
All right, this question is for Thomas.
12:42
Uh
12:42
>> oh.
12:42
>> What's the best thing you have reviewed
12:44
on your channel?
12:47
>> Well, I'm gonna have to take you back
12:49
seven years ago.
12:51
Th
12:52
>> Did y'all get that? I'll put it right
12:54
here.
12:55
>> F.
12:58
It was
13:01
beef and beef tendon.
13:04
And it was probably the best I've ever
13:07
eaten. It was so good. I wanted to run
13:10
back and get another one, but
13:13
I was full. So, I had a dilemma. It was
13:17
really good.
13:17
>> It's on his channel, The Rational
13:19
Reviewer. Yeah. Go check it out.
13:20
>> You got to go way back.
13:22
>> Way back. Seven years ago,
13:24
>> but that was the best thing.
13:26
>> All right, the next question. What is
13:29
your two best and easy desserts to make
13:32
at last minute?
13:34
Well, I'm going to tell you, I've always
13:36
had a lot of lastm minute, you know,
13:39
rush jobs for desserts for people.
13:41
>> Yeah.
13:42
>> And the best thing to do is take a box
13:45
cake mix and do something grand with it.
13:47
>> Yep.
13:48
>> Because you can leave it in the dish.
13:49
You can take it with you wherever you
13:51
go. You can poke holes in the cake mix
13:53
and you can after it's baked and put all
13:56
kinds of things in it, top it with all
13:58
kinds of things and take it somewhere.
13:59
And
14:00
>> people just devour it. And you got a 9
14:03
by13.
14:05
So that's that's one of them. And then
14:07
anything banana pudding.
14:09
>> Yes, I'm down for that.
14:11
>> Yeah. So if I'm not making a cake, I'm
14:13
making banana pudding to take because
14:14
he'll sit there in front of that and eat
14:16
it.
14:16
>> I will guard that with my life.
14:19
>> Anything banana pudding. I made banana
14:21
pudding truffles.
14:23
>> Mhm.
14:23
>> Oh my god.
14:24
>> Those things are I ate myself sick on
14:26
those things.
14:27
>> Yeah. So you put a banana and pudding in
14:30
it and he's there for you.
14:32
Yep.
14:32
>> He loves it. Now we have Janice.
14:38
>> Janice wants to know, "When are we going
14:40
to get to see the newlyweds cook with
14:43
you?"
14:45
>> Well, guys, they're newlyweds and we
14:49
barely get to see them. It's like,
14:52
hello.
14:52
>> That's not a bad thing.
14:54
>> So, I have them coming next week.
14:57
>> We'll see.
14:57
>> What is it? Yep. Next week. I know. They
14:59
put us off a lot. Okay. But they want to
15:02
come over and they want to make a
15:04
casserole. It's a a Mexican casserole,
15:06
kind of a taco casserole. Anyway,
15:08
they're going to come over and do that
15:09
for you guys. So, they're super excited.
15:12
They love to make dishes with us here.
15:15
So,
15:15
>> they love to come here and take our food
15:18
is what she said nicely.
15:21
>> I feel bad for them. So I cook casserles
15:24
and give them half. So then
15:27
>> and then the other half goes to our
15:29
daughter.
15:31
>> She gets the other half.
15:32
>> We we cook a lot of food
15:36
that we give away.
15:40
>> Um and we eat more natural foods. So
15:45
>> I mean we'll cook the casserole and then
15:47
we'll have a serving of it with our
15:49
salad, vegetables, and all of that. And
15:51
then they take they come by and take it.
15:53
>> Yep.
15:53
>> I mean, Joseph came by and picked up a
15:55
casserole and took it to work.
15:57
>> Yep.
16:01
>> Cuz I told him I said I could just put
16:02
it in the freezer for you and you can
16:04
come by. Oh, no. I'm on my way. Yeah.
16:05
Come pick it up.
16:07
>> Yeah. He made sure he showed up for
16:08
that.
16:09
>> On the way to work. He picked it up. So,
16:11
yeah, that's when we see him when he's
16:14
picking up food.
16:15
>> Well, same for Rihanna, our daughter.
16:18
She uh she pic comes by at least once a
16:21
week
16:22
>> to do laundry. Next question.
16:25
Well, another question from Janice. You
16:28
had two of them and she asked and would
16:30
love to see a cooking video with you and
16:32
Rihanna.
16:33
>> Oh, good luck with that.
16:34
>> Oh my gosh. Yeah. Um I don't know if
16:38
she's just shy behind the camera. you
16:39
don't like being on camera,
16:40
>> but we've done videos before and so I've
16:44
asked her if you know her and her
16:47
boyfriend Chris would want to come over
16:48
and do a video together. So, they both
16:51
said yes. So,
16:52
>> yeah,
16:52
>> I'm still waiting.
16:53
>> It was like a Yeah,
16:57
>> she doesn't she doesn't like to be on
16:59
camera.
16:59
>> All right, our next question. You do
17:03
food hauls from several stores. Which
17:06
store do you is your favorite and why?
17:10
>> And she lists Aldi, Kroger, or HB.
17:15
All right.
17:17
So, of those three, if we had to pick
17:20
one, it would be HB.
17:22
>> Mhm. We
17:23
>> go to HB.
17:25
>> Every HB has just about everything that
17:27
we would need for, you know, any of the
17:29
recipes that we do or how we like to
17:31
cook. and they have kind of the best
17:34
fresh stuff.
17:36
So for us,
17:37
>> if you live in Texas, you know, HB is
17:41
the best.
17:42
>> What are your top five small utensils or
17:46
kitchen gadgets that every home cook
17:50
should consider owning?
17:53
All right, first one is the meat
17:55
chopper. That drawer has everything in
17:58
it.
17:58
>> No. What? Here's the meat chopper.
18:02
Now, I got this when my channel first
18:06
happened. My mom bought it for me.
18:09
>> That was the very first
18:10
>> Yeah.
18:11
>> new item.
18:12
>> New item that we started using on our
18:15
channel and I still have it to this day.
18:18
This is a great tool for everybody. You
18:21
can break up and
18:24
brown up any types of ground meats like
18:28
ground beef, ground turkey, ground pork,
18:31
ground chicken, whatever you got. This
18:33
is a great tool. And you can also put
18:35
this in your crock pot when your chicken
18:36
is done. And if you want to like shred
18:38
it up, you can put it in there and do
18:39
that. You can make mashed potatoes. Oh
18:42
my god, it's just a great little tool,
18:44
right? Tada.
18:46
As fast as that happened,
18:48
>> magic.
18:50
All right. Cheese grater. Oh my gosh. We
18:53
use a lot of fresh cheese here now. No
18:56
bag cheese in this house.
18:58
>> Mhm.
18:59
>> So, we grate our own cheese. And this
19:01
thing is great for other things, too.
19:02
You can put a carrot in there and start
19:04
grating away.
19:05
>> Yep.
19:06
>> It does vegetables, too.
19:07
>> You could even do apples in there.
19:09
>> Coolest little little gadget. You just
19:11
use this thing here and just lock it
19:13
down on your counter and then just start
19:15
grating your cheese. So, Oh, it's on
19:17
there. Yeah, it's on there. And then
19:19
we've got our
19:21
>> chopper.
19:22
>> Chopper.
19:23
>> Chopper.
19:24
>> This is great for vegetables.
19:26
>> Mhm.
19:28
>> So, if you're doing a lot of vegetables
19:29
and potatoes, carrots, onions, and
19:31
celery, or anything like that, Whoop,
19:34
use that. And then it just
19:37
>> Yep. The blades
19:38
>> dices it all into the same size for you.
19:40
>> It comes with other blades, too, to do
19:42
all kinds of different things. Now,
19:44
Thomas likes his knife sharpener. You
19:48
must have a knife sharpener in your
19:51
kitchen. Everybody must have one. That
19:53
way, you're not
19:57
cast iron.
19:58
>> Yes.
19:59
>> Thomas is like, must have a cast iron
20:03
skillet, y'all. Does so much for your
20:06
meats. And if you want to brown them up,
20:08
give them a good sear. What's great
20:10
about it is you can make casserles in
20:12
it. Pop it in your oven. It goes from
20:14
stove to oven. Got to have a piece of
20:17
cast iron in your life for sure. That is
20:21
our five top things that you should have
20:25
in your kitchen.
20:27
>> Everything else is if you want.
20:30
>> Hello everyone. Bailey's saying hi. Say
20:34
hi to everybody.
20:35
>> Say hello.
20:36
>> This is our 13-year-old beagle.
20:41
And someone asked, did she get some
20:43
tidbits of our delicious food that we
20:46
make here?
20:46
>> No.
20:47
>> No. Absolutely not. Although she does
20:50
try to steal stuff. She is a beagle.
20:53
Yes, you do. Oh, look at this. Hey. Hey.
20:55
I'm over here. Love me. Love me.
20:58
>> I'm her favorite.
21:02
>> Unless I'm cooking in the kitchen.
21:04
>> Yeah.
21:04
>> Then she's behind me and I'm tripping on
21:06
her. Hong. Yes. Yes. This is Bailey. All
21:10
right, we thought we would like bring
21:12
her by to say hello.
21:15
All right, off you go.
21:17
>> Come on, Beagle.
21:18
>> She has her senior moments.
21:22
And she's on her senior diet.
21:25
>> All right,
21:26
>> she owns us.
21:28
>> She thinks.
21:29
>> Yeah, she owns us.
21:32
All right, the next question for Thomas.
21:37
Oh,
21:38
>> since you like spicy food, what is your
21:40
limit for your heat level? And also,
21:44
have you ever eaten anything that was
21:46
too spicy to finish?
21:50
>> All right. Well, when I was younger, I
21:52
could go as hot as a ghost pepper and
21:54
often did.
21:56
>> Um,
21:58
now I wouldn't go beyond a habanero.
22:01
And yes, I've had some Vietnamese food
22:04
that when I was filling out the form, I
22:07
like spicy, so I hit spicy. That was a
22:09
mistake
22:11
that set me on fire. And I won't do that
22:15
again.
22:16
>> Nope.
22:17
>> Another question for Thomas. We're going
22:19
to keep him busy.
22:20
>> Geez.
22:21
>> How did How did Thomas come up with the
22:25
name The Rational Reviewer for his
22:27
channel?
22:28
>> Oh, well, I mean, look at me.
22:32
I'm rational, right?
22:35
>> I just I saw all the the crazies out
22:38
there doing reviews and I'm like, that's
22:40
that's not rational at all. These people
22:42
are just psychos. Not all of them, but
22:45
some of them. And so I was like, you
22:47
know what? I could do I could do this.
22:50
And so I started the channel seven years
22:53
ago
22:55
and just named it Rational Review. I'm
22:58
going to be point blank honest with you.
23:00
If I like it, I like it. If I don't, I
23:03
don't.
23:03
>> That's how it should be.
23:07
All right, the next question.
23:10
Have you ever made something you
23:11
absolutely did not like?
23:14
And do you have a blooper real?
23:18
>> You're not allowed to have a blooper
23:19
reel.
23:21
>> It's not going to happen.
23:23
There's too much that happens in the
23:25
kitchen. Things go wrong. You don't want
23:26
to be here for it. Just kidding.
23:30
No, I'm not.
23:31
>> She's a bully.
23:34
>> I don't like when things go wrong, so it
23:37
makes me very frustrated and upset. And
23:42
anyway, no blooper reels, no lives, no
23:46
nothing like that. And yes, I have made
23:49
something I absolutely did not like.
23:53
And that's just because I try a recipe
23:55
that I've never made before and it never
23:59
doesn't turn out quite right. So, yes,
24:02
that's happened.
24:04
And that was with the um chocolate
24:07
mayonnaise cake.
24:10
Yeah,
24:12
>> we should have adjusted the recipe.
24:14
>> Yeah, the the
24:16
directions for that were just not right.
24:19
So, and I had found that online and I
24:21
was like, "Oo, I really wanted to try
24:24
this. It's a depression era cake and I
24:26
really wanted to try that." And that was
24:29
from Terry. T R I
24:32
Cheryl from California. Hey,
24:36
she asked, "How do you come up with all
24:38
your recipes?" It all started back when
24:42
I was in junior high and I love to cook
24:44
in the kitchen and be in the kitchen
24:46
with my mom and my mom gave me a junior
24:51
Betty Crocker cookbook and I cooked out
24:54
of that thing like crazy. The first
24:56
thing that I liked were the chocolate
24:58
muffins with the cream cheese filling. I
25:00
made those for everything you can
25:02
imagine. Anytime somebody needed
25:04
something, I was making those. And then
25:07
my the meals that I liked inside that
25:09
book was chicken parmesan.
25:13
I have to fry the chicken, make the
25:15
sauce, and put it over spaghetti. That
25:17
was like really delicious. So my love
25:19
for cooking came back then when I was in
25:22
junior high and has kind of stayed with
25:25
me. Stayed with me. How does it feel to
25:28
be empty nesters?
25:31
>> Awesome.
25:33
Awesome. Those are tears of joy. Don't
25:36
let her fool you.
25:39
>> Don't let them fool you.
25:41
>> I am so happy.
25:44
>> The kids left the house two years ago.
25:46
>> Yes.
25:47
>> And it was very hard on me at first.
25:50
Very hard. And
25:53
now now it's easier for me. The the kids
25:56
have nice lives. They're happy.
25:58
>> They do.
25:59
>> And so, but they do come and visit us
26:02
when they want food. So
26:05
>> all the time
26:06
>> you got that. So
26:07
>> you can't miss them if they keep coming
26:10
back.
26:11
>> But we certainly enjoy our time
26:13
together. He's gotten his channel back.
26:16
So we got both channels running. We go
26:18
out to eat. We go to the mall. We walk
26:21
around. We go on trips. So, you know, we
26:23
enjoy ourselves now with our Bailey.
26:28
>> Congratulations on Joseph's and Megan's
26:30
wedding. Can't wait to see grandbabies.
26:34
>> Yeah, we're still waiting.
26:35
>> We're still waiting.
26:38
They just got married in December, so
26:41
I'll wait. Hope your daughter is doing
26:44
well. Rihanna is doing very well.
26:47
>> She is.
26:48
>> She's doing very well. She's got her own
26:49
place now, and she's got a boyfriend
26:52
who's been with her for over a year now,
26:54
and he's great. His name is Chris, and
26:57
we love him. He treats her right and
26:59
well. So, That makes us happy.
27:02
>> Y
27:02
>> Somebody wants to know who asked who out
27:06
first when we got married 32 years ago.
27:10
>> Um we're not really sure. We just know
27:13
we liked each other when we were working
27:15
at Best Buy and we would all go to lunch
27:19
together as a group with other people
27:20
that worked there. And then one day they
27:23
all left us and it was just us two
27:25
standing at the front door going to
27:26
lunch and we're like, "Okay, I'm shy and
27:29
quiet." And so I was like, "Are we doing
27:32
this?" And he's like, "Oh yeah, we're
27:34
doing this. Let's go to lunch." So
27:35
>> y
27:37
>> So we went to lunch and then that's been
27:39
history ever since. So
27:42
>> who said I love you first?
27:45
>> That would have been me cuz she would
27:47
have never said it.
27:49
>> Not then anyway.
27:51
>> Way too shy.
27:52
>> I was way too shy. I would I would have
27:54
been scared for, you know, going what?
27:56
You love me? What? I don't know. You
27:58
know how that goes. But anyway, he said
28:00
it first.
28:01
>> Yep.
28:02
>> What is Thomas's favorite meal that I
28:05
cook?
28:07
>> Oh man, that's a hard question to
28:09
answer.
28:14
>> Well, I guess I just have to tell you
28:16
fried chicken.
28:17
>> Oh my gosh. Yes.
28:19
>> I love her fried chicken. She doesn't
28:22
make it near enough. See, the problem
28:23
with this channel is her channel is when
28:26
she makes something, that's it. On to
28:29
something new. I don't get repeats.
28:31
>> He doesn't get repeats.
28:35
Got to try the new stuff for you guys.
28:37
>> I'm telling you, fried chicken. I I'm
28:41
I'm definitely a southern boy. I may not
28:43
have been born in the south, but I'm
28:45
definitely a southern boy.
28:46
>> All right, the next question is from
28:49
Kathy from Cottonwood, Arizona.
28:51
>> Cottonwood. Hello from our vacation neck
28:54
of the woods.
28:57
>> Where do you get your recipe ideas from?
28:59
>> Obviously, I ran I ran out of ideas from
29:04
the things that I used to cook when I
29:05
was young and my mom's recipes and
29:07
things like that. So, we'll find recipes
29:10
in magazines, on TV, social media, and
29:13
we'll revamp them to things that we
29:15
like. you know, extra seasoning, spices,
29:18
other ingredient,
29:18
>> change the meat up,
29:20
>> taking some of the ingredients out and
29:21
just kind of changing it up to make it
29:23
something that we would eat. We would
29:24
eat.
29:25
>> Yep.
29:25
>> That's where they come from.
29:27
>> And family.
29:29
>> Yep.
29:31
And then he brings a lot to the recipes
29:35
also from back in his day.
29:37
>> Yep.
29:38
>> What occupations did Thomas and I have
29:40
before we started YouTube?
29:43
I was working for an oil and gas company
29:46
in downtown Houston for about 18 years
29:50
before they got bought out and we got
29:52
severance packages. And then I was
29:53
looking for a job and then the kids told
29:56
me to start a YouTube channel by putting
29:59
recipes on there that I've always cooked
30:01
for them so that they would have them.
30:04
So that's how that got started.
30:05
>> Yep. Um I worked for an insurance
30:08
company. I just did a lot of traveling.
30:12
Um, probably two to three weeks out of
30:14
each month I was on the road uh setting
30:18
up enrollments and that putting them on
30:20
insurance.
30:21
>> Let's see. Okay, this one is from Ginger
30:25
and she lives in Chambersburg,
30:28
Pennsylvania.
30:30
Wow,
30:31
>> that's way up there.
30:32
>> We've never been to Pennsylvania.
30:34
>> Nope.
30:35
>> Should we come? Let us know.
30:38
Best time of year, too.
30:40
>> Do you sign cookbooks or sell in
30:43
bundles?
30:45
Our cookbooks are sold through Blurb.
30:48
And we produce the cookbooks.
30:51
So, and right now we have four
30:54
cookbooks,
30:55
three classic cookbooks, simple, easy,
30:59
and delicious recipes in them. This was
31:02
my very first cookbook which is near and
31:04
dear to my heart because it's got a lot
31:06
of classics in it. And so that's the one
31:10
I I really love. It's really worn.
31:13
>> And then I have my Simply Delicious. And
31:15
then I have my making home cooking easy.
31:17
These are all like dinner recipes,
31:21
appetizers. There's desserts in there,
31:24
sides, rolls, and things like that all
31:26
in throughout those cookbooks. And then
31:28
my fourth cookbook here is a dessert
31:31
cookbook, which I loved producing this
31:34
cookbook. I love that. So, I do all the
31:37
work on these cookbooks, do all the
31:39
editing and, you know, putting it all
31:41
together and then we pass it on to Blurb
31:44
who does the printing of our cookbooks
31:46
and shipping out to you guys.
31:48
>> So, we never see them.
31:49
>> Yeah. We don't have um excess books here
31:53
that we ship out to you guys. Okay. They
31:56
do all the work for us on that. So, they
32:00
make a lot of money on it and we make
32:02
the rest of the money on it. So, it's
32:03
not very much. So, anyway, but the whole
32:05
idea is to give y'all recipes in one,
32:08
you know, nice little book there. I do
32:11
have uh another book that's going to be
32:14
coming out. It's in its editing stages
32:15
right now. It's Oh my gosh, I'm so
32:18
excited about this one. It's a a whole
32:20
dinner cookbook. So, any way, shape, or
32:24
form that you can make a dinner, it's in
32:27
there. And it's simple, easy, and
32:29
delicious meals all set up in different
32:31
sections. Oh my gosh, I'm so happy with
32:33
that one. It's almost done and complete.
32:36
So, we're excited for that one. And then
32:39
Thomas has me wants me to start a low
32:43
carb cookbook.
32:44
>> Yep. because we've been making a lot of
32:46
low carb recipes and we want to put
32:49
those into a cookbook, have them all in
32:52
to one cookbook. So, we're going to be
32:54
working on that one this year. And then
32:56
also, I'm excited for this one, too, a
33:01
holiday cookbook, putting all of my
33:03
holiday favorites in one cookbook for
33:05
you guys. So, we got a lot going on this
33:09
year with cookbooks and the recipe blog,
33:12
which has all of our recipes in there.
33:15
So, you can go in there and print out
33:17
any of the recipes that you want, search
33:19
by whatever you're looking for, and it's
33:21
there. All right. And that's where you
33:24
can find the links to the cookbooks. So,
33:26
if you want to purchase any of the
33:27
cookbooks, you just go into my blog,
33:30
katherine'splates.com,
33:32
and just go into the tab, cookbooks and
33:35
Amazon items. It's also where you can
33:38
find our Amazon items that we use for
33:41
the different shows that I do. And we
33:45
get a little bit of money from it, but
33:47
it's just makes it easier for you to
33:49
find items. You don't have to pay
33:51
anything extra if you buy items from us
33:54
through Amazon. Um, we are an affiliate
33:56
with them. Katherine from Virginia.
33:59
Another Katherine. Hello.
34:02
Now, we've already answered your
34:03
question on how did Thomas and I meet,
34:05
but I wanted to shout you out because
34:07
you had my name and you're in Virginia.
34:12
Is it cold up there?
34:15
Someone wants to know, "Where did I get
34:17
my kitchen gnome holding the welcome
34:20
sign?" Well, actually, this came from
34:23
HomeGoods.
34:28
had to be when Joseph gave me a gift
34:30
card for HomeGoods for Christmas. And so
34:33
he always likes to go with me. Well, he
34:35
used to, but he doesn't go with me to,
34:39
you know, find things at HomeGoods for
34:41
my kitchen. So there he is. And I love
34:44
gnomes. So
34:46
>> yeah, we got a freaky one out back. him,
34:49
too. So, usually in the back of my
34:53
kitchen when I do recipes, I change
34:55
things up a lot of times. And you'll see
34:57
him. You might not see them. You'll see
34:58
other things. I just change things just
35:00
to kind of keep y'all awake, you know,
35:02
when you come and see me. Change things
35:05
up. See if y'all notice anything strange
35:07
or weird, anything like that. So,
35:11
it's never the same, but I don't want to
35:13
be boring. So, I change things up.
35:16
Anytime I get ready for a video, I look
35:17
back there. like what can I do now? So
35:20
anyway, that's where the gnome came
35:21
from.
35:24
I haven't put it back.
35:26
I am going to shout out Tracy who said
35:29
she's a nurse. She had given us a
35:31
question, but we had already answered
35:32
the question, but I didn't want to
35:34
forget you, Tracy, and I wanted to let
35:35
you know that, you know, we did answer
35:37
your question beforehand. So, we did
35:40
want to give a shout out to you. And we
35:43
have a another one. Janice from Bivvens,
35:47
Texas.
35:49
How far is that from us? We are from
35:52
Katy, Texas.
35:54
>> And we're about 10 minutes away from
35:57
Houston, Texas. So, and about a mile, I
36:00
mean an hour from Galveastston and a
36:03
couple of hours from San Antonio on the
36:05
other side. So, we're just kind of right
36:06
here. And um Janice wanted to know, do
36:11
you have any low sugar recipes for
36:13
desserts? We were doing some low carb
36:16
recipes for desserts um at the end of
36:19
last year.
36:20
>> Yeah.
36:20
>> So um we have a few out there and we're
36:23
still trying to learn
36:26
how to do low carb desserts because
36:28
they're they're very hard because
36:29
there's so many ingredients that you
36:31
incorporate it to get the flavor. And
36:35
so, but we're still working on that. And
36:37
I find for me right now as we're trying
36:40
to figure out that step is when we make
36:43
a regular dessert, it's just portion
36:45
control for me, just having just a bite
36:48
or two of it, you know, and being happy
36:50
with that. Okay, this one is from
36:53
Patricia from Tennessee. Ah,
36:56
>> Tennessee. Another one of our favorite
36:58
places. Another one of our favorite
37:00
places to go on vacation because we go
37:04
to Gatlinburg, Pigeon Forge on up into
37:07
uh North Carolina where the Cherokee is.
37:10
So, if that is close to you, let us
37:13
know. We would like to know. She said,
37:15
"Do you have any types of planned or
37:20
have you taken any interesting trips
37:22
lately?" That's that's funny. We are
37:26
fixing to take a trip. We do have one
37:27
scheduled. So, we're super excited about
37:30
that because we haven't done anything in
37:32
quite a while because my vision was
37:34
impaired and I had to have two cataract
37:37
surgeries last year and so that kind of
37:41
dampened any vacations.
37:44
>> Yeah.
37:45
>> So, now that I can see
37:48
then we're we're going to Hot Springs,
37:52
Arkansas.
37:53
>> Yep.
37:54
And um
37:55
>> we've never been.
37:56
>> We've never been. We wanted to go
37:57
somewhere that we've never been. So we
38:01
saw this on TV on our travel channel and
38:05
>> it looked really nice and we were
38:07
excited about it because we could do
38:08
some hiking. We can do some scenic
38:11
drives and we want to visit some towns
38:13
around the area. Y
38:15
>> and just go somewhere we haven't been
38:16
that's kind of closer to home
38:19
>> that's not a two-day trip driving, you
38:22
know, like we go to Tennessee, it's two
38:23
days to get there. We go to Arizona,
38:26
it's two days to get there. We just
38:27
wanted a closer to home trip and this
38:30
will take about six to seven hours to
38:32
get there.
38:33
>> Rebecca,
38:35
that's an interesting spelling of your
38:36
name. What recipes are you most proud
38:39
of? Not for views, but for heart.
38:44
Well, that would be anything that I've
38:47
made when I was young and I still make
38:49
to this day. I'll bring them back. I
38:50
love chicken pot pie. I love anything
38:53
classic like that.
38:55
>> I meatloaf because that's Thomas's
38:58
favorite. I don't care what kind of
39:00
views I get on these. I just like to
39:02
make them because we like them and I
39:03
bring them back. Meatballs.
39:06
>> Um the classic spaghetti and meat sauce.
39:09
lasagna,
39:10
anything classic that I can bring back
39:13
from many, many, many, many, many years
39:15
ago. Those those are near and dear to my
39:18
heart. And I'm very comfortable making
39:20
them, and I love to make them, and I
39:23
don't care what happens to them. I don't
39:26
It's not about that when I do that. This
39:29
question comes from Edward
39:32
Katherine and Thomas. How long have you
39:34
each had your channel?
39:37
My channel was developed eight years
39:40
ago. It will be eight years in April.
39:43
So, um, that was mine.
39:46
>> Mine's been out for seven.
39:48
>> Do you make pies?
39:51
>> Not often enough.
39:53
>> Make lots of pies, but we make so many
39:56
other desserts that, you know, we're
39:59
always doing one thing and then another
40:00
thing and another thing. So, we try not
40:02
to make the same thing over and over and
40:04
over again. But he does love his pies.
40:07
>> I do.
40:08
>> He does love his pies. And I have a
40:10
whole section in
40:12
here on pies. Or you can go to my recipe
40:15
blog, cathersplates.com, search pies.
40:18
All right. The next question comes from
40:19
Rhonda E. How long have you guys been
40:23
married? 32 years. Yep.
40:25
>> Um she said that her and her husband are
40:28
childhood sweethearts and we'll be
40:30
married 54 years in July. 54.
40:35
>> Congratulations.
40:36
We can't wait until we can say 54.
40:39
>> Yeah.
40:40
>> Wow.
40:40
>> That's a long time.
40:42
>> Yeah. Congratulations on that. That's
40:44
exciting.
40:45
>> Definitely. That is definitely something
40:47
to be proud of. Yep.
40:48
>> Especially this day and age.
40:50
>> Yep. Very good. All right. The next
40:53
question comes from Becky in Iowa.
40:58
>> All right. We answered that question.
41:00
How long have we had our channels?
41:02
>> Yep. How did you come up with the names?
41:04
Yeah. Okay. Katherine's Plates. That
41:08
name when I first made my channel eight
41:10
years ago and I was thinking of a name
41:12
for my channel and I was like, that's
41:14
Katherine's Plates right there.
41:17
This started the channel.
41:19
>> Yep.
41:20
>> My the idea was to when I made a dish
41:23
was to plate it on an ice plate and that
41:26
and I was buying single plates. I had no
41:29
idea that I was going to grow as big as
41:32
the channel did and I had a lot of
41:35
recipes to go through. I didn't know I
41:37
was going to make it that long. So, we
41:40
stopped buying single plates cuz, you
41:42
know, that was going to get very
41:43
expensive. That's how the name
41:45
Catherine's plates came about because it
41:47
was the plate that I was going to be
41:48
serving up my dishes on. So, my last
41:52
name is not plates.
41:54
>> No,
41:54
>> I get that a lot. Where are we from?
41:58
Becky from Iowa. Like, where are you
42:01
from? I was born in Chicago, Illinois. I
42:06
was raised in Hattisburg, Mississippi
42:11
life. Then after I graduated and a few
42:15
years after that, I moved to Houston
42:17
with my parents. My dad was transferred
42:20
to Houston. So, I I just came along
42:22
because I did not want to be where I was
42:24
because there was like nothing going on
42:26
there. And then that's how I met Thomas.
42:29
>> Yep.
42:30
>> And then after meeting him, we moved to
42:33
the Katy area where we have been for
42:38
my gosh
42:39
>> 29 years.
42:39
>> I guess 29 years. Yep.
42:41
>> Maybe 30.
42:42
>> And so he's from
42:44
>> I was born in Fort Wayne, Indiana. Uh,
42:48
but I've lived in Texas since n Well,
42:52
yeah, since 1979
42:55
minus my stent in the military.
42:58
>> This is yet again from Becky in Iowa.
43:01
Her question is, "How will you celebrate
43:04
500K?"
43:07
We hope with you guys.
43:10
We will celebrate. We will make
43:12
something special. We've got a little
43:14
bit to go on it. We're at
43:19
for her to say that, you know, we got to
43:20
be close. We're at 468,864
43:26
subscribers right now. And I would love
43:28
nothing more than hit 500K.
43:32
>> I mean, eight years we've been doing
43:35
this. And I I want to see 500K.
43:38
>> If you have not subscribed yet and hit
43:40
that, please hit that subscribe button.
43:44
Get your friends. Get your family. Let's
43:47
hit 500K. Let's hit 500K this year.
43:50
Let's do it. I'm excited. I cannot wait.
43:53
I'm gonna get balloons. We're going to
43:54
have food. Let's do it. I'm excited.
43:58
And then give me some ideas of what I
43:59
can make.
44:00
>> Yeah. Really?
44:01
>> What is 500k worthy on Catherine's
44:04
plates to make for you guys? So,
44:06
>> ribe eyes.
44:07
>> Yes.
44:08
>> So, we we've still got a little bit to
44:11
go to get there. So, we're excited.
44:13
We're excited. Mary asked, "What made
44:16
you guys start YouTube channels?" I
44:18
believe we answered that, but I wanted
44:20
to do a shout out because she did ask
44:21
the question and put her name on there.
44:23
So, Mary, thank you for your question.
44:27
And Pamela from Arkansas.
44:31
>> Oh, we're going to be in that great
44:32
state.
44:33
>> Are we going to be close to you?
44:36
We're we're we're heading that direction
44:38
in a couple of months. So,
44:41
um, can you make more vintage desserts?
44:45
Absolutely. We run the gauntlet
44:48
>> gambit
44:49
>> between, you know, everything and we try
44:52
to fit in as much as we can and keep it
44:54
interesting for you guys and make
44:57
trending things, things that are, you
45:00
know, classic, vintage. Yes, it, you
45:03
know, we just have so much on our
45:05
channel. Somebody wanted to know why I
45:07
crack eggs in a separate bowl before
45:09
adding to my cake mix bowl. She's a new
45:13
baker and she never knew this. All
45:17
right. Well, I crack an egg into a bowl
45:19
before I put it into my cake mix because
45:20
I don't want to be digging out shells.
45:23
So, if I put it in a smaller bowl, then
45:24
I can see the shells. And also, people
45:26
have mentioned that you can also catch
45:28
the fact that it might be a bad egg.
45:30
>> Oh, yeah.
45:30
>> And you wouldn't know it. You would just
45:32
crack it in there and you got a bad egg
45:33
in there. Right.
45:33
>> And now you got to throw it away. And
45:34
then you got to throw it away. So there
45:36
you go. I hope I answered your question
45:38
to our new baker.
45:41
Hope you enjoy it.
45:42
>> And keep on baking.
45:43
>> Keep on baking. Keep doing it. Kate from
45:47
central New York.
45:50
I've always wanted to go to New York.
45:52
Never had a chance to go to New York
45:53
yet. So,
45:55
how and when did you get started on
45:57
YouTube? All right. Well, we answered
45:59
that question. So, but I just wanted to
46:01
shout you out.
46:03
And Lisa L, I'm going to be shouting you
46:05
out also.
46:08
You didn't even have a question.
46:10
>> You just wanted us to say your name.
46:12
>> Put your name on there. So, I'm shouting
46:13
you out. Lisa L. Hello. Thank you so
46:16
much.
46:17
>> Everybody say hi to Lisa L.
46:19
>> Say hello. Say hello. All right,
46:21
everyone. I think we hit on all of the
46:25
questions. Now, if you have questions
46:28
that we didn't answer, you can just put
46:29
them in the comments below and we'll
46:31
answer it there. So, but we do
46:34
appreciate every last one of you guys,
46:36
our OGs from way back in the day, new
46:39
people now. That's why we do these
46:41
Q&As's twice a year is just to kind of
46:44
let new people know what we're about,
46:46
who we are, why we're here, you know,
46:48
all that good stuff. So anyway, it might
46:51
be a little longer today because y'all
46:53
had a lot of questions and y
46:55
>> we love be able to just sit down and
46:58
just spout out all these answers to you
47:00
guys and give you everything. So
47:02
remember to hit that subscribe button
47:04
down below, get your friends and family
47:06
to hit it, too. We want to hit 500K so
47:08
we can celebrate with you guys. And
47:11
y'all make sure you hit that bell
47:13
notification down below also. That will
47:15
notify you when videos are posted.
47:18
Generally, I post every other day.
47:22
Sometimes I put extra stuff in there,
47:24
you know, because I like to make extra
47:26
things. And he posts every other day
47:29
generally. Generally every other day. So
47:32
that's where we're at. We're on
47:34
Facebook.
47:35
>> She is.
47:36
>> Yeah. I'm on Facebook. I'm um which is
47:39
going to be now into Instagram and then
47:41
we're going to be back on Tik Tok with
47:43
shorts and
47:46
>> shorts are going to be on Facebook, too.
47:48
>> Yes. All right, you guys. Look forward
47:52
to our new cookbooks coming out. Um
47:54
anything else?
47:55
>> No, I just appreciate each and every one
47:58
of you and we just want to let you know
48:00
that we're just like you.
48:02
>> Yep. Yep. All right, you guys. We will
48:04
see y'all on our next episodes.
48:08
>> Yep.
48:09
>> Bye.
48:10
>> See you.