What up everybody, welcome to bonus episode 224 of the Genius Life.

What up everybody, this isn't a bonus episode, it's not an interview obviously,

and it's not quite a solo episode, but me and Sidney are here, we just wanted to catch you up

on what's been going on lately, what with the launch of my new cookbook Genius Kitchen,

which is out as of this week, and we've been having a blast, right?

Yeah, I think there's like so much going on that it's nice to touch base with everyone and

update them on what we've been doing, and we went to the big apple for a few days and did some

casual today show segment and then yeah, NBD, but yeah, I think it's just great to like

chat about this amazing cookbook that we've worked so hard on, you've worked so hard on,

and let everyone know what we've been up to. You've worked your butt off.

Right, I got you. Super, super proud of everything that you've done.

Thank you. All of the creative insight and how hard you've been working, but it's a,

I mean, it's a testament to what a team effort writing a book is and putting it out into the world.

You write, you spend all this time working on this baby, this book baby, right?

In isolation, in private, and then you put it out into the world, you hope to God that it's

going to resonate with people and I don't know, I mean, we're still in launch week, but it seems

as though people have responded quite well to it.

We have immense gratitude to everyone that's already purchased and you know, just a part of

this genius life ecosystem that you've created. So thanks guys. We've had a lot of fun. I do want to

like kind of ask you some questions about the book and chat about why this one's different than

the other ones. And like, do you, they're all three your babies, but like I kind of feel like

this one's a little bit of a favorite. It completes the trilogy. Yeah.

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