OG YouTuber Remi Cruz Parsons, known for her day-in-the-life vlogs, is releasing a cookbook titled ‘Let’s Get Cooking: Everyday Meals, Tipsy Favorites, and Comfort Food Cravings.’
has, you probably know her from her username: Miss Remi Ashten . Or maybe you saw theat her wedding on TikTok. Even if you weren’t clocking in to watch YouTube everyday after high school, chances are you’ve come across her infectious personality.
The 31-year-old content creator has been sharing snippets of her life in L.A. ever since college and, for the past six years, has co-hosted the podcast. Aside from a main channel and a vlog channel, she also launched a separate channel on YouTube called “Cooking with Remi,” where she talks about her love of cooking and shares approachable recipes with her followers. Parsons is a foodie, which is clear from her content, but she would also go out of her way to pick up her friend’s favorite takeout if they’re feeling down, or make a fun matcha drink after meeting up for a Pilates class, which is what makes her videos, especially her food content, so much fun to watch. Earlier this year, she announced that she was releasing her debut cookbook,As someone who has hosted numerous Christmas and Thanksgiving dinners, shares nearly every meal she eats on camera, and has traveled around the world trying all cuisines, the book is surprisingly accessible and varied, and for fans of her channel will offer a way to cook some of the recipes they’ve seen Remi make for years.When I started posting, it wasn’t something you could make a career out of at the time. And everybody was so strict with their schedules. I felt very regimented for a long time. More recently, with the rise of TikTok and short-form content as a whole, long-form content has felt so different. I definitely had a bit of a struggle when it came to trying to make short-form videos, because I would film for like 20 minutes and then be like “Okay, I need to cut this down to 30 seconds.” But my heart is always with long-form, because I love storytelling. I love giving all of the details. YouTube has now become even more like a safe space for me. Overall, I’ve become more relaxed. It feels a lot less stressful than it used to. It’s been three years now. I wrote the book proposal in 2022, and then, after I chose the publisher that I was going to go with, the recipe testing started. It’s been a long process, but it really reactivated my love for cooking and creating recipes. The most challenging process wasn’t actually writing or recipe testing, but it was just working it into my schedule, because I didn’t want to stop posting on any sort of platform or slow down. It was a secret for so long. We recipe tested for five months or so, like every single day that I wasn’t doing my podcast. I would have all my team over, and then my husband, Cal, would be there too, and we would be testing everything together, which was really nice because everybody was giving me kind of feedback. We’re all at different levels of cooking skills, which was helpful because I would be like, “This seems like an easy step, right?” And someone on my team could be like, “No, this is actually hard for me.” I was really trying to make this book for everybody. You have a whole section on Korean food. What’s one tip you’d give people who are trying to make Korean food for the first time? Is there a staple they should have in their pantry? Gochujang is the one staple I would say to have. It’s so attainable now, you can get it at Trader Joe’s. I grew up with so much Korean food, and as I was thinking about it, I cook so much of it now because I crave all the foods that my mom would make me as a kid that I took for granted. It is my ultimate comfort food when I’m sick, when I’m sad, when I’m lonely, when I’m happy, when I’m celebrating, whatever. As I was writing all these recipes down from my brain that I’ve just kind of memorized from my mom teaching me throughout the years, I started realizing that there’s actually such a similarity in all these ingredients. I put a Korean primer in the beginning of the book, where it’s basically like, “I understand how daunting it can feel, but it’s actually not. It starts to feel a lot less daunting if you think about it like sugar, flour, you know, the basics.” Let’s get into some rules. You host people a lot, so what’s your No. 1 rule for hosting a dinner party or holiday gathering? This is such a random rule, but this is something I’ve learned throughout my years of holiday cooking: Get ready first, because no matter how much you time it, you’re gonna run late. I used to start cooking in the morning and get ready at the last minute, and it was stressful, and then you’re like half-ready, and they’re just waiting alone in your living room. Now, I wake up in the morning, get ready, and cook throughout the day. When people come, you can still be cooking. You’re in the kitchen, you’re interacting with them.I love curating menus for people who are coming over. It’s knowing what people like. For instance, Alisha Marie talked about her favorite ice-cream flavor, like, four years ago, and in my mind, I’ve been likebut the time almost makes it more special. In five years, I’m gonna make it, and she’s going to be like, “You remembered?” It was a random Häagen-Dazs flavor that they had on a plane once. It was sticky-toffee pudding, and she’s never been able to find it again. Listening to things like that and curating for your guests is the best thing you could do. This goes along with another question I have, because you are a good gift-giver. So how do you keep track of it all? And what’s your rule for giving a good gift? Listening, and knowing that they’re always going to have a birthday, or there’s always a reason to give someone a gift. Cal and I were talking about my mother-in-law, and I’m like, “Okay, she mentioned this when we last saw her. Her birthday is not till January, but I’m gonna write it in a note so that I remember,” and then it makes people feel really seen. To be honest, it just makes it easier for me to give a gift when the occasion does come around. So listen and take notes.I feel like anytime you see someone you haven’t seen in a while, you bring them a gift, which is really nice. I focused so much on the guest experience, which I don’t regret, because I am someone who loves to have people over and have them experience whatever it is that I’m throwing to the fullest, but I wish I had put a little more care and detail into my experience. Here’s the thing: I was so overstimulated and so stressed out the entire day that if I had done that for myself, I don’t know if I would have even cared. Alisha’s one rule for me was “You’re allowed to look at me and ask me one time if people are having fun,” because that’s my M.O. if I’m hosting something. I always look at her and ask, “Are people having a good time? Are they having fun?” She’s like, “You get one time. Use it wisely.”We’re a no-shoes house. I’ve been kind of bad lately with the moving process, but overall, once we’re settled in, no shoes in the house. And make the bed. I make my bed every single day. I think that it really feels better getting into bed at night when you get into a made bed, and it just sets you up for the best start of your day.I do gossip. I love some good TikTok gossip. As I’ve gotten older, I do not gossip within the same friend groups anymore. It feels too high school now, but I love me some good reality-show gossip.Kiss, Marry, Kill: Sonny Angels, Jellycats, Labubus. Easy. I’m going to marry Sonny Angels, kill Labubus, and kiss Jellycats. This sounds insane of me, because I’m sure I posted 100 unboxings, but I never loved Labubus. I thought they were cute, but I think I own like three. My mom and all her friends are obsessed, and I love the thrill of opening them because I love gambling, but then I was like, “You can take them” to whoever wanted them. But I love Sonny Angels.‘My Favorite Colleague Would Rather Quit Than Return to the Office’What I Hear When You Tell Me ‘You Look Great’ Oh, Now the Trump Administration Wants Kids to Read After her husband’s boss spent a year dismantling the Department of Education, Usha Vance has launched a books podcast for children.A letter signed by dozens of artists, doctors, and policy experts demands that children are released from a notorious detention facility.New York
United States Latest News, United States Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
Louis Vuitton looks to Columbia University, Parsons for digital clienteling tacticsNEW YORK - A team of students from Columbia Business School and Parsons School for Design's interdisciplinary program 'The Design and Marketing of Luxury Goods' presented a digital clienteling proposal Dec.
Read more »
Pirates broadcasters slam Oneil Cruz's defensive effort vs MetsFox News Channel offers its audiences in-depth news reporting, along with opinion and analysis encompassing the principles of free people, free markets and diversity of thought, as an alternative to the left-of-center offerings of the news marketplace.
Read more »
Pompeii Study Confirms Roman ‘Wine’ Ritual Previously Known Only From TextsA new chemical and microscopic analysis of Pompeii residues documents a sacrificial rite that had only been previously described by ancient Roman writers and artists.
Read more »
Man suspected in 1994 San Diego cold case homicide arrested in Santa Cruz, police sayMore than three decades after a man was found fatally stabbed near a San Diego beach, police said a suspect has been arrested on California's Central Coast.
Read more »
Reward offered for fugitive known to frequent the Cleveland and Akron areasThe Northern Ohio Violent Fugitive Task Force (NOVFTF) is offering a reward for information leading to the capture of a wanted fugitive.
Read more »
A24 Reveals Horror Movie Backrooms From 20-Year-Old Director Kane Parsons In New TrailerNick Bythrow is a Senior Writer for ScreenRant specializing in TV News and Features, especially The Walking Dead, sci-fi, and Netflix originals.
Read more »