Welcome back to another episode of "Dishing with Stephanies Dish," where today's conversation centers on love, food, and the evolution of a dynamic partnership. Stephanie is joined by the charismatic duo, Randy and Katherine Feltes, the creative minds behind @KatherineWants. This episode delves into their unique journey through life's intertwined paths of romance and culinary passion. From serendipitously reconnecting after years apart, to building a family and launching their new "Ultimate Date Night Cookbook," they share how their love for food enriches their relationship and social media community (follow them on TikTok! @Katherinewants) and shope their cute merch at @Katherinewantshsop
Tune in to hear about their adventures in the restaurant business, their vibrant social media presence, and their candid insights on balancing career, creativity, and family life. Whether you’re looking for inspiration in the kitchen or in your personal relationships, this episode is sure to serve up a hearty helping of both.
Here is a recipe they shared from the “Katherine Wants: The Ultimate Date Night Cookbook” for the ultimate Sea Scallops
SEARED SEA SCALLOPS with CELERIAC PUREE and CRISPY GUANCIALE
2 SERVINGS • PREP TIME: 10 MINUTES • COOK TIME: 12 MINUTES
Ingredients
CELERIAC PUREE (MAKES 2 CUPS)
1 small (8- to 12-ounce) celeriac (aka celery root), peeled and diced
1 apple, peeled and diced
2 cups milk
1 clove garlic, halved
2 tablespoons unsalted butter 1 teaspoon kosher salt
Scallops
3 ounces guanciale or pancetta, cut into matchsticks (about 1 cup)
6 dry-packed sea scallops (U10/20 size), “feet” removed
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil 1 tablespoon pine nuts, toasted
⅛ teaspoon ground black pepper
Instructions
1. Make the celeriac puree: Put all the ingredients in a small saucepan over medium heat. Bring to a gentle simmer, then cover and continue to simmer for about 10 minutes. When the celeriac is tender, transfer the contents of the pan to a blender and puree until smooth. Adjust the seasoning if needed.
2. Place the guanciale in a small frying pan along with a splash of water. Over medium heat, render the fat as the water evaporates. Continue cooking until the desired crispness, then remove with a slotted spoon and set aside.
3. Preheat a 12-inch cast-iron frying pan over medium heat.
4. Meanwhile, dry off the scallops on some paper towels and season with the salt.
5. When the pan is very hot, pour in the olive oil. You’ll know the oil is hot enough if it smokes a little. Gently place the scallops in the hot oil and do not touch until a crust appears on the bottom edge, 2 to 3 minutes. Give a flip and repeat. Remove to a plate and let rest for 2 minutes.
6. To serve, spoon ¼ cup of the celeriac puree into a small pasta bowl and top with three scallops and half of the crispy guanciale. Garnish with half of the toasted pine nuts and pepper. Repeat to make a second serving.
Note:
To get a proper sear on your scallops, make sure you dry them very well with a paper towel and have your pan good and hot.
LISTEN TO THE FULL EPISODE TRANSCRIPT:
Stephanie [00:00:11]:
I am here with Randy Feltes and Katherine Feltes, and they are the social media creators and content creators, really, because you guys have lots of assets outside of social of Katherine Wants, and your latest initiative is a cookbook. You've got restaurants. You've got cookbooks. You've got kids. You've got a marriage. You've got a dating situation.
Get our listeners caught up to, like, how you guys started because your story resonated with me so much because it was kinda like my story. My husband nightclub. I was a cocktail waitress, and that when I was 19. Oh. And we've been married thirty years.
Katherine Feltes [00:00:51]:
Wow. Okay. So super similar stories.
Randy Feltes [00:00:55]:
Restaurant people. Right? Like, we like to stay together, and I think it's the love of food that actually keeps us together. And, you know, you just don't find those type of people outside of the business. So Mhmm. Katherine, do you wanna tell how we how we got to
Katherine Feltes [00:01:07]:
we yeah. So Brandy was the chef and owner of Oscar's, which, you know, people still talk about Oscar's in our town to this day. But anyways, it was a fine dining restaurant in Barrie. And I had a big crush on him and we finally, you know, started this relationship and I was young and dumb and I went on this trip with my ex boyfriend. Anyways, it's a long story.
Randy Feltes [00:01:34]:
You messed it up.
Katherine Feltes [00:01:35]:
I messed it up. I messed it up and we broke up and then, you know, there was a big period of time like fifteen years? Fifteen?
Randy Feltes [00:01:44]:
Thirteen thirteen years.
Katherine Feltes [00:01:45]:
Thirteen years in between. Anyways, I got married to somebody and Randy got married to somebody and then we both found ourselves divorced at the same time living down the street from each other. And well, I found us actually both divorced because I immediately was like, I have to jump in his DMs and, like, make this happen because I just I just knew we were meant to be all those years, and here we are.
Stephanie [00:02:14]:
Do you think that if you would have stayed together the first time around?
That you would have made it? Because sometimes, like, I I my husband, I didn't meet him till he was 29. If I'd have met him when he was 19, I'd been like, no way. You're old.
Katherine Feltes [00:02:30]:
Listen. I'd like to think that we would. I'd like to think maybe that we wouldn't because I want to believe that everything happens for a reason, of course. But being together now, sometimes when I think about it too much, it makes me really sad that we didn't get all those years because I I just we have so much fun together. And, you know, we were only together kind of a short period of time before we decided that we were gonna procreate because we're both getting older.
Randy Feltes [00:03:03]:
And listen, I'm I I'm a different I think that everything happens for a reason, and now I can hold it over Katherine's head that she messed it up the first time around. And, you know, I kinda get get in the jail free card. And, you know, we would never trade the happiness we have now, and so you really can't play that game of if we went back.
Stephanie [00:03:23]:
Yeah. And you guys you got together then, and you had a kid, and then you, right away, kinda have had another kid.
Randy Feltes [00:03:30]:
Mhmm.
Stephanie [00:03:31]:
Yes. How is going from a family of two to three to four in a somewhat short period of time?
Randy Feltes [00:03:38]:
Well, Katherine has well, I have a a son as well from my first marriage. So there was Katherine was, like, a part time stepmom. And then, like, when we first got together, Katherine was like, oh, I guess how old were you? Thirty Thirty six. 30 six. And Katherine's like, oh, I'm not interested in kids. And I was like, like, I don't believe that for a second. And I wanted more kids. So then it was only about a month later.
Randy Feltes [00:04:01]:
Katherine's like, would you consider I was like, absolutely. So we got right into it, and and then came Libby. And so, yeah, the family has grown quickly, and we're really feeling it this time around with Romy because the house is it just gets more full. But
Katherine Feltes [00:04:18]:
Yeah.
Randy Feltes [00:04:19]:
There's a lot of juggling going on.
Stephanie [00:04:21]:
Yeah. And you guys so you are active restaurant tours, and you also have this social media presence with TikTok and Instagram that really blossomed through the COVID times. And now you've taken, some of that content, the recipes that you developed, and put it into this book that is real cute. It's called the ultimate date night cookbook. And it is a cookbook and a great cookbook with lots of great photos and good recipes, but there's also this element of having the, the dating, tips and the how to keep the romance spark alive and some of those fun elements that you don't usually see in a cookbook. Mhmm.
Randy Feltes [00:05:05]:
We really didn't wanna write a traditional cookbook in that sense. Like, I don't think anyone needs to learn how to make a chicken stock. And if you do, you probably have 10 cookbooks that all have a chicken stock recipe in it. So we just skipped right over that part and went right to the goods. Like, the all star stuff from Katherine Watts. And then we're like, you know, this is basically just a page in our life. And when we wake up in the morning, the first thing we we talk about is what we're gonna have for dinner or where we're going for lunch. And so it's always based around food.
Randy Feltes [00:05:33]:
So when we when we started stripping it down and putting the chapters together, they wrote themselves. It's like, okay. Break the ice is the first. It's a cocktail one. And then it's the first date. Right? And then it's the morning after the first date.
Stephanie [00:05:45]:
You have a lot of morning after breakfast recipes. It made me wonder.
Randy Feltes [00:05:49]:
How many of the afters you had?
Katherine Feltes [00:05:52]:
You know what? The the for me, the cookbook is I mean, Randy's a chef, so it was really fun for him to, you know, finally be able to realize that sort of part of his career. But for me, the cookbook is more, like, something for couples or just people, friends, family to do. Like, rather than saying, oh, I better get the cookbook because I wanna make this. It's like, I'm gonna get the cookbook out because we're gonna have a date. Right? Like, it's something that that brings two people together or, you know, in the in certain, chapters, what what would you make when you're meeting the parents or for for bigger groups of people. So it's kind of like a fun, like I feel like we should sell it at, like, where they sell board games.
Randy Feltes [00:06:42]:
That's funny. They should they should definitely do that.
Stephanie [00:06:45]:
Not a bad idea, actually. What I did, as someone who's written a lot of recipes myself, I was surprised, Randy, because when I first got the book and I read the story and I was like, oh, a chef. Sometimes chef cookbooks are too and too hard for the home cooks, and I felt like yours is very accessible.
Randy Feltes [00:07:06]:
Thank you very much for bringing that up, Stephanie. I've been, I also do a lot of daytime TV over the last fifteen years. So we have a very popular show here called City Line, and I was on the on there for fifteen years, just as a like a kind of a what do they call us?
Katherine Feltes [00:07:22]:
Guest. Expert.
Randy Feltes [00:07:23]:
Guest expert. Guest expert. That's right. And I really learned that if you wanna resonate with the general public, you kinda have to simplify things and get away from the cheffy stuff. The simple things go and they work. Nobody wants a cookbook that they're just gonna look at the pictures and go, I'm never gonna make that. There's too much steps and it takes too long. You want things that you can actually achieve.
Randy Feltes [00:07:42]:
And so all of the recipes in the book, we bought the groceries at the grocery store. We didn't use the restaurants. Right? And then we executed them at home, and we shot them ourselves and styled styled it ourselves so it's attainable and it's achievable. And the whole point is that, you know, if somebody is having a hard time dating and they grab our book, the hard part shouldn't be cooking for the date. It should be the date itself. Yeah. Right?
Stephanie [00:08:07]:
And I thought the way that the recipes were were organized was cute, but also, like, you had all the prep in there. Did you guys shoot the book, or did you have someone shoot it for you? Because it felt personal.
Katherine Feltes [00:08:19]:
This is a really, really fun part of of our stories. So, I mentioned that I was married before and my ex husband is way better at photography than he is at being a husband.
Stephanie [00:08:35]:
Yep.
Katherine Feltes [00:08:35]:
So we hired him and and you know what it was it was Randy, myself, and Honza, my ex husband, who's from the Czech Republic. It was the three of us in the kitchen, and I was cleaning up after them. It was just like good old times. You know? That's hilarious.
Stephanie [00:08:53]:
I love it. I love it so much. But that also shows, I think, a certain maturity about your relationship too, like security and not having to be all, like, weirded out about that stuff. When you talk about, like, during COVID that the social media kinda blew up, how did you know you had something? Like, what was do you remember that first video where you were like, oh, this is something?
Katherine Feltes [00:09:19]:
Well, it was just sort of like a build up. Like, you know, people kept asking, can you share the recipe for that? And then we did that one video of me eating king crab and just using a fork. And people went crazy. And it was like, okay. Well, maybe this is a thing.
Randy Feltes [00:09:39]:
It's like we found our people, you know. It's like all of a sudden we have this whole audience that loves food as much as we do and is actually interested in what we're cooking and what we're talking about. And then we had the other recipe, the one pan potatoes, which is the simplest recipe in the world. You just simmer the potatoes in water and evaporate them until they get crispy. And it went bonkers. Right? And it's that kind of idea, the same as the recipes in the cookbook, that make it simple. It's like if you can achieve it, then they're gonna share it because they're gonna share that along the way. And then we're like, this is so much fun.
Randy Feltes [00:10:10]:
Just one little kitchen hack can get, like, millions and millions of views.
Stephanie [00:10:14]:
Mhmm. Did it does has it ever felt overwhelming, like, that this whole voyeuristic piece is, like because sometimes I think, like, you we share so much as creators, and then, like, what do you keep for yourself?
Katherine Feltes [00:10:32]:
Yes. But I don't know if maybe it would feel different if we didn't have little kids. Not because I'm I'm not and I respect the people who don't wanna show their children. I don't I'm not very, like, big on it. I don't hide them, though. But it's just overwhelming sometimes maybe more than more than anything. It's just finding the time to share, and it definitely seemed way easier
Randy Feltes [00:11:01]:
Without children.
Katherine Feltes [00:11:02]:
Without children. Yeah.
Stephanie [00:11:04]:
And even just, like, I also, I think the algorithms are changing and that they're favoring content that's less produced.
Randy Feltes [00:11:12]:
Mhmm.
Stephanie [00:11:13]:
And then so, you know, like, you're working on this thing, and you're gonna put this thing out there, and it's gonna look a certain way and feel a certain way. And then, like, some other random thing that you put up is the thing that goes viral that you weren't even planning on. Or
Katherine Feltes [00:11:27]:
Right.
Stephanie [00:11:28]:
So all of that is changing, and the mediums are so different. I think what gets seen on TikTok is very different than what Instagram favors.
Randy Feltes [00:11:37]:
Agreed. Mhmm. And we've really tried hard to figure it out, and we don't have a clue.
Stephanie [00:11:44]:
Me neither. And no one else does do that. Of it.
Randy Feltes [00:11:46]:
And I think what you have to do is sit back and kind of enjoy that and just go, we're just gonna do what we want and try our best. And if it works, that's great. And if it doesn't, that's fine too. Because a lot of times, you get tied up in it, and I have a saying that I like to use. I'm like, you can't let the tail wag the dog. Right? Yeah. So we just try to enjoy ourselves and and find time for
Katherine Feltes [00:12:07]:
it. It's way too hard to try to be something you're not.
Stephanie [00:12:11]:
And you also have these other restaurants. Like, let's just talk about the life of a restaurant tour and hospitalitarians.
Randy Feltes [00:12:20]:
Yeah. It's already
Stephanie [00:12:21]:
a challenging life, and then you're adding, like, this whole other component on top of it. Do you feel like you just work all the time?
Randy Feltes [00:12:29]:
Yeah. I'm on my phone way too much. Okay. I don't necessarily work at the restaurants anymore. I'm at the restaurant, but I don't do shifts. Yep. So I I manage the managers. I manage the chefs, but I try to hire really good people that I can kinda walk away from for a few days.
Randy Feltes [00:12:46]:
And that's worked out really, really well. Mhmm. But there's still the phone calls of, oh, the restaurant's on fire. Yeah. It's time to manage the shop. Yeah.
Katherine Feltes [00:12:56]:
Yeah. And I don't talk about this often, but, you know, I am a realtor, and I have been for eighteen years. Kind of forgot about that though because this got us so busy, and it just really didn't make sense to go out and, you know, grind it out like I was, because this let me be at home more with the kids and Yeah. You know?
Stephanie [00:13:25]:
Yeah. Do you think your recipes will change? Because cooking for a family is different. And that might be an exciting evolution of your story.
Katherine Feltes [00:13:35]:
Well, our three and a half year old really needs to get with the program when it comes to her palate. So I don't think I don't I don't know that I can see that happening yet.
Stephanie [00:13:48]:
Until you start having to, like, sneak vegetables into her.
Katherine Feltes [00:13:51]:
We're way too adventurous for and we're not willing to compromise.
Randy Feltes [00:13:56]:
And I kinda like keeping it from them. I'm not gonna share my caviar. Oh, that's funny.
Stephanie [00:14:01]:
So do you think you'll be one of those families that has three separate meals, or will you make the one meal and, like, here it is kids, and
Randy Feltes [00:14:09]:
if you don't wanna eat it, you don't have to eat it.
Katherine Feltes [00:14:11]:
We're already one of those families. Yeah. With between a 13 year old and and, you know, the three and a half year old, we're kinda just but we're grazers too. Like, our three and a half year old just eats, like, a mini child's charcuterie for dinner. And Yeah.
Randy Feltes [00:14:30]:
She's girl dinner every night.
Katherine Feltes [00:14:30]:
She's girl dinner every night.
Randy Feltes [00:14:32]:
And there's certain meals that we can. Like, if we're doing, like, steak, the 13 year old is the happiest kid around. He likes salmon. Right? And but then it's like, okay. What does that one do to eat? He has there's a lot of food getting like, you're getting cooked every day. Yeah.
Stephanie [00:14:45]:
Yeah. No. I know. And you I can see it. I mean, I'm a mom too. My kid's older, but you just you spend so much time worrying about, like, are they getting enough of this? Are they getting enough of that? How do you feel about social media? This is a kinda random question, but we're in this area where I think people are starting to put guardrails up for kids more with social media.
Katherine Feltes [00:15:06]:
Mhmm.
Stephanie [00:15:07]:
And your whole, like, platform kind of is this thing that is the social media. Do you feel like I wonder if your three and a half year old will even be on social media till at least 16 years old. I kinda feel like we're getting to the point where people are just gonna say no.
Randy Feltes [00:15:22]:
It's pretty easy with the 13 year old and because last few years, he doesn't wanna be on. Mhmm. He's like, don't put me on. If I take a video, he's like, don't you put that up. Yep. Okay, man. Cool. That's easy.
Randy Feltes [00:15:33]:
And that's probably easier than if he was asking to do it because then I'd feel like I'm working for him. So that's that but I don't know. I think, like, my personal feeling on it is is just respect their boundaries, and we don't shove it. We don't make them do anything like that. No. I'm
Stephanie [00:15:49]:
sure you don't. Yeah. I'm sure you don't. I mean, more like the idea of society's expectations. And Oh. I really feel like we're getting to this place where people are gonna just not have kids under 16 to have access to social media. I feel like we're gonna go back to the flip phone for communication purposes, communication purposes, potentially text, and then that's it. It just seems to be that there's a lot of trends that way.
Stephanie [00:16:14]:
So we'll see how that all on unfolds.
Katherine Feltes [00:16:17]:
He doesn't seem to be interested. And I thought that Facebook was for the sort of, like, older generation. Apparently, Instagram is. Like, he doesn't even know what Facebook is.
Randy Feltes [00:16:29]:
He doesn't know what Instagram. He know he doesn't know what Facebook is. He doesn't know.
Katherine Feltes [00:16:32]:
He's like, what?
Randy Feltes [00:16:32]:
He doesn't know yeah. He doesn't have an Instagram account.
Katherine Feltes [00:16:35]:
Yeah. Yeah. Yeah.
Randy Feltes [00:16:37]:
But the funny thing is his classmates have found us on TikTok, and they watch us on TikTok. Mhmm. And so we're kind of the cool parents, which Okay. I like it. Yeah. Alright. It has its benefits.
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Stephanie [00:16:50]:
Now here's a weird thing that just happened to me, like, in the last two days. So I'll tell you about it. I got a new phone, and I upgraded or I updated my phone and, you know, do the I'm a Apple user, so the new Apple phone. My TikTok, my CapCut, my Lemonade, all those apps that are owned by ByteDance will not outload on my new phone
Randy Feltes [00:17:10]:
Really?
Stephanie [00:17:11]:
Because they're not available in the App Store in The United States.
Randy Feltes [00:17:14]:
Woah.
Stephanie [00:17:15]:
So I know that, like, everyone's like, oh, we're on this reprieve, but you literally I cannot get them on my new phone. So I have to keep my old phone activated in the cloud so that I can use those apps. It's just it's kinda crazy, and it never occurred to me until I I was like, why can't I get this to work? So I think that's pretty interesting as we move forward as people upgrade their phone. So don't upgrade your phone because they need
Randy Feltes [00:17:42]:
a lot of people to use it.
Randy Feltes [00:17:43]:
Well, we're in Canada, so I don't think that that that ban actually happened. But maybe with the cap cut, it's who knows?
Stephanie [00:17:52]:
I don't know.
Randy Feltes [00:17:53]:
I'm not good with technology, so I just keep the same phone until it dies.
Stephanie [00:17:56]:
Well and I'm gonna I'm in Minnesota, so maybe I'll just, like, try and walk across the border.
Randy Feltes [00:18:01]:
There you go. Yeah. I'm gonna go to work.
Stephanie [00:18:04]:
Where where in Canada are you guys? Where do you hail from?
Katherine Feltes [00:18:06]:
Just North Of Toronto.
Stephanie [00:18:08]:
Okay. Canada's like, well, Canada's huge, but Vancouver is probably one of my favorite cities in the world, and I have faced
Randy Feltes [00:18:14]:
with people.
Stephanie [00:18:15]:
Yeah. And Montreal, actually, too. Right?
Katherine Feltes [00:18:17]:
Oh, we love Montreal. The
Randy Feltes [00:18:20]:
food scene is outrageous. Mhmm.
Stephanie [00:18:22]:
And it feels like you're, like, in Europe. You know what I mean? If you're from United States, it feels so different than just being in Canada as it were.
Katherine Feltes [00:18:31]:
Yeah.
Stephanie [00:18:32]:
When you look at other, like, people that you admire, either content creators or cookbook authors, are there people that are like, oh, yeah. I'm they're my person.
Randy Feltes [00:18:46]:
I I we've followed so many content creators, and I love them all for their own little thing. Yeah. Right? Like like, Max the meat guy, and then there was the Thomas the butter guy. And then he got away from the butter, but I just I love his food. He's English, and it's just straightforward and simple. And I like some of the more complicated stuff, like the Michelin star stuff, even though I don't wanna click that anymore. Mhmm. So I I I just love the aspect that you can find anything you want and kind of dive deeper into that, right? And there's just an endless outlet now of, like, inspiration and ideas, where when I started cooking, we did we had to buy cookbooks.
Randy Feltes [00:19:28]:
Mhmm. Like like, I I bought Charlie Trotter's very first cookbook. Right? I bought Marco Pierre White's, White Heat Cookbook, and that's how we were like, look at these photos. This is crazy. You couldn't get that anywhere else. And now you just have to drink a little bit.
Stephanie [00:19:41]:
Yeah. The other day, like, that was how we taught ourselves to cook. And then the Food Network kinda came on, and that was pretty revolutionary. And we only had, I don't know, maybe five years before it started to go to, like, the competition route.
Randy Feltes [00:19:56]:
Yep. Mhmm.
Stephanie [00:19:57]:
And I gravitated towards Food Network Canada because Chuck Hughes and there were so many good chefs there. Mhmm. And now it's kind of all competition cooking, but we're getting back to new channels that are going back to the cooking again. We're seeing more Jamie Oliver and Odelingi has a show that I was just watching the other day. There's we're getting back to that. So it's just it's fun to think about how much the food world has changed really in fifteen years.
Randy Feltes [00:20:23]:
Mhmm. The Food Network did break it wide open. Yeah. And it made it popular, and it made it fun, and it made it cool. And it gave the consumer and I and I'm saying consumer. I mean, in restaurants. It gave them, like, another level of almost, intelligence as far as what was going on. Because a lot of times, you would write a menu and most, like, most of the people in the dining room wouldn't know what the big words were.
Stephanie [00:20:47]:
Yeah.
Randy Feltes [00:20:47]:
And now they get it. They know what duck confit is. You know what I mean? It's like, woah. This is awesome. Mhmm.
Stephanie [00:20:52]:
Yeah. And they want full gras on their burger.
Katherine Feltes [00:20:55]:
Oh, yeah.
Randy Feltes [00:20:57]:
That's a better place. Yeah. It's a better place.
Stephanie [00:21:00]:
Alright. Well, the, social media channels are Katherine Wants. The cookbook itself is Katherine Wants, Randy Cooks. It's Randy Feltis. Katherine Feltis. I'll put notes in the, show comments about how people can order your book. I'll attach your social channels. Your love story is pretty cute.
Stephanie [00:21:16]:
I love it. I've just it's fun to talk to you right before Valentine's Day. Will you have any special Valentine's Day plans?
Katherine Feltes [00:21:24]:
Oh, we're going to Mexico.
Randy Feltes [00:21:26]:
Yeah. We're called vacation.
Katherine Feltes [00:21:28]:
Yes.
Stephanie [00:21:28]:
Where in Mexico do you go?
Katherine Feltes [00:21:30]:
We are this time, we're going to a place called Playa Mujeres. Yes. And we're going to a resort called the Finest. We're very excited about that. Randy's a hotel snob, so I like traveling with him.
Randy Feltes [00:21:44]:
I and I'm not that I don't really like the all inclusives, but Mexico, I do love because it's tacos and tequila. It's hard to, like, they just it's it's fundamentals. Right? But with the girls, like, all inclusives count. With the three and a half year old, our Livvy is just off the walls. So well,
Stephanie [00:22:01]:
if you're anything like me, we would make they have these kids' clubs, and we would make our kid go to the kids' club.
Katherine Feltes [00:22:07]:
Yeah. Oh, yeah.
Stephanie [00:22:08]:
I mean, we made her. We were like, nope. This is part of the trip. You have to go. Mom and dad need four hours without you every day.
Katherine Feltes [00:22:17]:
Yeah. Oh, yeah. She's going to the kids club.
Stephanie [00:22:19]:
Yeah. We loved those all inclusives for that. And Mhmm. I'm actually I'm going to Mexico too. So I was like, oh, that's funny. We'll be there at the same time. Oh, yeah.
Randy Feltes [00:22:27]:
Good stuff.
Stephanie [00:22:28]:
And everyone from Canada goes to Mexico. It's like
Randy Feltes [00:22:32]:
Go ahead. Yeah. She's Baby Christ.
Stephanie [00:22:34]:
You've got a baby that woke up, so we'll wrap it up. But it was nice to talk to you guys. Good luck with the book.
Randy Feltes [00:22:40]:
Thank you
Stephanie [00:22:41]:
People can get it in the show notes here or at your favorite bookstores, and I'll launch all of the socials. And it's just been great to talk to you. Good luck.
Randy Feltes [00:22:50]:
Stephanie, it was great talking with you. Thank you so much for a wonderful day. Appreciate Thank
Stephanie [00:22:53]:
you, Katherine, too, for me.
Randy Feltes [00:22:55]:
I will. Okay.
Stephanie [00:22:57]:
Alright. Bye bye. Bye bye.
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