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From picky eaters who seem determined to survive on three beige foods to teenagers who can clean out the refrigerator in a single afternoon, feeding boys can be an adventure. But somewhere along the way, we also need to teach them how to feed themselves.
In this episode, Suzy and Robin Miller talk about handling picky eating without food battles, feeding hungry and active teenage boys, getting kids comfortable in the kitchen, and the cooking skills boys should have before leaving home. Robin also shares practical strategies for busy families, including prepping ahead and her favorite approach: cook once, eat twice.
Because the ultimate goal isn’t just feeding our boys today. It’s raising young men who can someday make their own dinner—and maybe even cook for someone else.
Robin Miller is a nutritionist, food writer, TV personality, cookbook author, and mom of two sons. She has worked in food and nutrition since 1990 and is the author of 11 cookbooks, including the New York Times bestseller Quick Fix Meals.
Robin is also known for her popular Food Network show, Quick Fix Meals with Robin Miller, which aired for five years and six seasons. Throughout her career, she has helped families make cooking simpler, healthier, and more approachable with practical recipes and strategies designed for real life.
Now that her own sons are young adults, Robin has seen those lessons come full circle as they cook, meal prep, and create meals for themselves.
The information provided in this podcast is for general informational purposes only and does not constitute professional advice. Consult with a qualified professional for specific guidance.
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Today we’re talking about something every Today we’re talking about something every mother of boys knows about feeding them. From the picky eating years to the teenage stage when they seem to consume everything in sight, and eventually, hopefully, learning how to feed themselves.
My guest today is Robin Miller, a nutritionist, food writer, TV personality, and author of 11 cookbooks, including the New York Times bestseller, Quick Fix Meals. You may also recognize Robin from her Food Network show, Quick Fix Meals with Robin Miller, which ran for five years and six seasons.
But Robin has another qualification that makes her perfect for the MOB, Mothers of Boys podcast. She’s raised two boys who are now beginning their own adult lives. So today we’re going to talk about what Robin learned about feeding boys through every stage, and ultimately raising young men who know how to cook for themselves.
So Robin, welcome to the Mothers of Boys Survival Guide.
Robin Miller: Thank you, Suzy. It’s so great to be here. I’m very excited about this topic. I love sharing what information I have, and I love learning from other people too. So I’m glad to be here. Win-win all the way around. And welcome to the MOB. Good to be part of the MOB. Love being part of the MOB.
Suzy Shaw: And you’re a nutritionist, a cookbook author, professional cook, and a mom. Did all that food expertise help you at all on the mom part?
Robin Miller: I would say, I think being a nutritionist for sure; I was very focused when my boys were little on what was on the plate. I wanted everything to be balanced. I wasn’t the food police. We definitely enjoyed junk food, and we had snacks in the pantry galore. But I definitely was aware of what was on their plate for the most part, and tried to teach them to appreciate it. So I didn’t want them to, you know, I wasn’t the mom that said, “This is broccoli. You have to eat your broccoli. You’re not getting up from the table.” But I would say, “This is so nutritious. Try this.” And I would try to have well-rounded plates with a little bit of everything so they would be exposed to it.
They didn’t always like it. I had one picky eater and one not picky eater, but they were exposed to it. That was very important from a very early age.
Suzy Shaw: I know. It seems like you get one of each, don’t you?
Robin Miller: Yeah, which I think was kind of cool because, you know, I like a challenge. So I was open to it. And I was a picky eater too when I was little. So I get it. I understand what it’s like to be picky. So I had a soft spot for that.
Suzy Shaw: So let’s begin with little boys. We did an earlier MOBcast called Beyond Chicken Nuggets, a nutritionist guide for raising healthy eaters. And we both know that kids are not alike, and they’re going to eat whatever they’re going to eat. And it seems like the more you fight them, the harder they’re going to become that immovable rock. So what do you tell moms whose sons seem perfectly happy and content to survive on three beige foods?
Robin Miller: You know what? I’m fine with that. I’m fine with that. I came from a mom who, if I didn’t eat it, I couldn’t get up from the table. And it would be things like that; now people don’t even eat liver. She used to make liver and onions all the time. And I mean, I really found it unpalatable. But if I didn’t eat that, I had to, you know, there was like I’d have to eat a bowl of wheat germ or something else that was also equally unfavorable for me.
So I have one-my older one will eat anything, and everything, always has. He’ll try it. If he doesn’t like it, he’ll try it again. My younger one: no seafood. Just now, he’s almost about to turn 23. He’s eating seafood now, but it took that long. He could exist on buttered noodles, and that was, you know, and that was fine with me. And if I throw in some vegetables, he would do that. But I’m okay as long as they’re eating. And it’s not a bag of chips every night.
I think kids all eventually add more foods to their diet. They eventually go to somebody’s house where it may even be just steamed carrots or buttered. You know, I think, you know, they get exposed to things at school. They get exposed to things at friends’ homes, at birthday parties. When your friends are eating it, you’re more apt to eat it. So I’m all for it.
And, you know, there’s nutrition in everything for the most part. I mean, there’s even really good chicken nuggets out there. I don’t know what, you know, and there are potatoes-they’re beige. I just think that they’re, you know, you can find value in all foods, and at least they’re eating. Because I never wanted to have my kids be turned off like I was. I never wanted them to have that feeling at the table that was stressed. That I don’t like it, I have to eat it, or I have to eat something equally awful, or I can’t get up. And I just- that was not the vibe I wanted around the table at all.
Suzy Shaw: Yeah. I was with you on that. And I was a bit of a picky eater too. So what were your go-to meals when the boys were little? Do any, you know, come back to mind?
Robin Miller: You mean for the picky parts or just like in general?
Suzy Shaw: Just in general for dinner? I would say my go-tos were always, here’s the way I like to do it. And I think it really helped them become broader eaters.
If I had Italian one night, I would try to do Mexican the next night, then Asian. Like, I tried to switch up the meal so it wasn’t monotonous. So I mean, it could be just a simple pasta marinara, right? That’s it. The next day, then we would do tacos. And then the night after that, maybe we would do like an Asian stir-fry and then maybe back to Italian.
So I feel like having that variety kept meals exciting, and they would be more open to trying new things. And also one of the tips, because I got this question a lot when they were little, when I would go on media tours, how did you prevent your kids from being picky?
And again, I told you Luke was picky, but the way to kind of help get through it and try new things is I got them into the kitchen to help. I mean, when they were little, they had those little, like, Fiskars scissors and I would have them cutting green onions or snipping parsley. So when they got in, and we’d hang around, and we’d laugh, and music would be playing, it was a good environment, and it made it fun. Cooking and eating became fun, and it was something that we looked forward to.
So I don’t know that it has to be a very specific recipe that was my go-to. It was a theme, and it was more like a party in the kitchen or an engagement in the kitchen. I mean, if you think of every night as building a gingerbread house, think how fun that is. And so with that mindset, it can be really good.
Suzy Shaw: I was working and managing everything at that time, and I sort of had- it is simplified- kind of a hamburger helper mentality, often about food. So I would have a protein, and then I would have a starch, maybe some rice or pasta or something and then some broth and then a bunch of vegetables and then just make up a name for it. The ultimate one-pan meal.
Robin Miller: Those are awesome.
Suzy Shaw: And for one of my sons in particular, Ramen was sort of his gateway food that got him really interested in cooking because he had absolutely no body fat on him whatsoever. So he would fall apart. I mean, he would run out of energy and totally fall apart before dinner.
And so I taught him how to make Ramen after school, and then he began to add more vegetables and then add this and add that.
Robin Miller: That’s awesome.
Suzy Shaw: What did you have to get them beginning to get excited about that?
Robin Miller: Well, I do think that getting them engaged in the kitchen and helping me was one really important thing. I wouldn’t even call it a strategy. I just thought it was fun. And they were little helpers, and I remember at one point Kyle picked up a green onion and just took a bite out of it, and he did it with garlic. I mean, and it got them in to start. I don’t think he did it again for a while. He loves green onions, but biting into something like that- the shock effect. I think it just made them unafraid of trying new foods.
And one of the things I had this- I got this book for myself for Mother’s Day- two books where you ask your kids questions, and they answer and you record it. And it’s one of those memory books you have forever. And they were little. I think they were two and four. And we just played them back, but one of the questions was, what do you think Mom does when you’re at school? And I pulled them aside, and we did it in separate rooms. One didn’t hear the other, and they both said, “I think she’s cooking.” It was really cute. I think she’s cooking. I think she’s working in the kitchen. And there are other comments in their little brains that they envisioned me in the kitchen cooking and having fun.
And I think they were not intimidated by just getting a skillet and turning some eggs in it or just watching me quickly do a stir-fry. I mean, I think seeing how… And I was a big prep-ahead person. I still am. And I think because of that, I wasn’t stressed. I wasn’t running in the door at 8:00 with bags of groceries starting. It was more like things were kind of easy to grab, things were prepped, and I think it just showed that it can be an enjoyable experience.
For many people, it’s not. It’s very stressful. It’s the last thing you want to do, and you’ve got other things to do, and you’re exhausted and whatever. And I think that if you can… Anything that you could do to streamline it, show your kids that there’s a way to streamline it and make it fun and nutritious and less and more affordable, I think that’s key. That’s really the most important part.
Suzy Shaw: And what did you do about lunch? Did you send them off with a paper bag lunch? Did they make it themselves?
Robin Miller: No, I made… So both of my boys ran cross country and track. And since we lived in Arizona, practices were too hot for the afternoon. So they had practice at 4:30 in the morning. So they had to go with breakfast and lunch and snacks because if you’re working out in the morning, these two young men were…
Suzy Shaw: Wow, 4:30! 4.30 every morning.
Robin Miller: Yep. In the dark. So they would go to school in the dark. So I would try to prep the night before. And so I’d have to make them breakfast, and it would be some kind of, like, an egg wrap or some kind of a wrap and yogurt and fruit and all this stuff. And then snacks to get them to lunch because lunch was at like 1:00 or 2:00, super late.
And then they would tell me what they would do for lunch, but I would always do big batch things, big pasta salads, big rice salads. I wasn’t one of those moms that cut all the little sandwiches. You know what I mean? I would do, like, a meal and separate it into little cartons. So it would always be like a pasta salad, be cheese, there’d be fruit. I’d make my own little peanut butter sandwich things on graham crackers or whatever, but they needed a lot of food. They needed a lot of fuel because they were running.
And I did have other moms that I talked to that did pack their own kids’ lunches. And a lot of the time, they would come home and the food would still be in the lunchbox. So I think their morning brains were just through; they were just throwing stuff in the bag. Knowing that they were athletes, I thought it was important for me to just send them off since I could do it the night before, and their tired brains, heading off in the dark, didn’t have to think about it.
Suzy Shaw: Right. My picky eater brought a peanut butter, no jelly, on wheat bread sandwich; I think pretty much all elementary school.
Robin Miller: Well, if he ate it, that’s fine.
Suzy Shaw: He ate it. He ate it. And a yogurt, a little yogurt. I mean, that was about all he would do.
But as the kids got older, they became teenagers and that growth spurt just makes them crazy hungry. I mean, they’ll come in also with their friends and consume everything in your refrigerator. You know, we had my son Exuberance’s friends; we called them the Boys of the Spit because they would play on this little spit of land and water.
Robin Miller: Oh, okay.
Suzy Shaw: We were not far from a river, but his friends would come in and complain that all we had was squirrel food in the pantry because I was going to be good, not so good. I didn’t buy enough in the snack department, but if I was going to make a buffalo chicken soup, they were all there.
Robin Miller: I love that. Yeah.
Suzy Shaw: So what should moms do during those teenage years?
Robin Miller: The hunger years?
Suzy Shaw: The “hunger games.”
Robin Miller: Yeah. I always, as I mentioned, I’m a big prep-ahead person because I don’t want to be stuck in the kitchen. I want to be able to go to the track meets. I want to be able to hang outside with the friends. I mean, we lived in Arizona back then. So we had a pool. A lot of the friends came over all the time. I mean, everybody had a pool. You can’t exist out there if you don’t. So I wanted to be the party house. I wanted to be the one that the kids wanted to come to.
So I would love- we used to have, we call them pasta parties. It would be the night before a track meet where you load the kid up with healthy food. I loved hosting the pasta parties because I knew what the kids were getting. I knew what fuel they were getting, performance-wise. But I always had healthy snacks right up front in the refrigerator. Yes, I had Doritos and Oreos because I knew if I didn’t have it, they were going to want them more and get them anyway and probably overdo it.
But my pantry was like, not the food police, as I mentioned before. We had all the snacks of varying degrees of processed food. But what was more prevalent was that right in the fridge was always something healthy cooked in the front, whether it was grilled chicken breasts or, as I mentioned, pasta salad a lot because they loved pasta salad, and I would fill it with cheese and meat and vegetables and olives and capers and tomatoes. It was all the food groups in a bowl. And there was always a cheese stick to grab so that you wouldn’t want the gummy, chewy candy things that they call fruit snacks. But it’s really just like a jelly bean.
So that was always fruit, and they always started their day with those things. When they would come home hungry, if necessary, instead of snacking at 4.30 or 5:00, since they did get home earlier because practice was at 4.30 in the morning, we would have dinner at 4.30 or 5:00. I know a lot of people can’t do that, but my thing was, let’s have dinner when you’re starving and a snack at 7:00 or 8:00 versus loading up on Goldfish and chips and junk and then not being hungry for dinner two hours later.
So I was a big fan of having dinner ready early. And some of you, you could do it with a slow cooker. There are many ways to have meals prepped so that you can eat early. I realize some people don’t get home from work until 6:00, but that worked for us.
Dinner was early during those times, and then snacking was probably more to minimum, healthier. And they went to bed less stuffed as well. So they slept better.
Suzy Shaw: We interviewed a woman who had seven kids, and one of the things she talked about was how to juggle this crazy schedule of activities in the afternoon and meals. She said she often would have picnics with the littler kids, watching the older kids do the sports, and they would eat whenever they were going to eat. Yeah, that’s an excellent idea. And when everyone came home at night, they would have dessert. So they would still have that family time by just having a big bowl of fruit salad or something, catching up.
Robin Miller: I think that’s perfect. Any way that you can make it work. And these times are temporary too. So sports seasons, they have a window, and then summertime, you might be at the pool all day, eight or nine hours. That’s a whole different shift. I think being able to adapt and doing the best that you can, knowing that it’s not going to be perfect, but doing the best that you can to sit down at the table together, whatever time that is, multiple times if it has to be, and have something nutritious that you feel good about.
There’s definitely going to be times that you can’t do that. Lots of times, if you have a busy household, but just try as best you can and not beat yourself up for the times that it just doesn’t work out. Yeah. I think being kind to yourself is a big, huge one.
Suzy Shaw: And your point about this is temporary, I think it’s a great point too.
Robin Miller: There’s all these different stages. As you’re mentioning, the little ones and then the teens, and then as they get older, every stage is going to be a new way of handling mealtime.
Suzy Shaw: Right. And so how old were your boys when they started to cook for themselves? And did you encourage it?
Robin Miller: Well, I love cooking so much. So I kind of always took over. I wanted to do it. I mean, little things here and there. Kyle would make eggs. Luke likes to make soup. But for the most part, that’s my… I’m Italian. I love to serve. That’s love. You know what I mean?
Yeah. So it wasn’t like they would just saunter into the kitchen and start whipping up something. But that was my routine. Now, in college, once they both got their own kitchens, that’s when I realized that they love to cook. I don’t know if they realized… I didn’t cook in college. My roommates cooked in college. I didn’t want to cook in college. But it turns out that they really… And it could be that whole thing about it is fun and they’re with their friends, and they’re eating what they want, and they don’t have to go to the dining hall, and they can eat when they want. And they have leftovers. So I would say both of them had started their junior year in college when they had actual functional kitchens and cookware. So they could start exploring.
Suzy Shaw: What were those introductory kitchen skills you made sure they had?
Robin Miller: I think some of the important ones are… And this is interesting because both of them told me that they do this.
And recently they told me that they do it all the time. It’s just like a simple pan sauce. So they’ve watched me. You sear a steak in the pan and then you just… It’s like the restaurant technique of the butter, spooning the butter over until you get the steak exactly the way you want. It’s a three- or four-ingredient meal or dish. Because you just have steak, garlic, butter, and maybe an herb. They do that. They do that. They literally sear, and sometimes they do it with chicken, and they tilt the pan, and they spoon the butter. And what some people think of as a chef technique, which isn’t really at all; it’s not hard at all, they do that. I just thought that was amazing.
And with sheet pan cooking, I’ve noticed they love to do putting chicken, bell peppers and potatoes. My son loves lemon chicken, so sliced lemon on top. The entire sheet pan goes in the oven. Then you can walk away for 25 minutes and do nothing else. Maybe add a salad, maybe not. The whole meal is on the sheet pan. And that’s what I think they got, because I’ve noticed that what they tend to lean into, or the dishes that I love to do, is sheet pans. I love that quick pan sauce. My younger one is big into making a big vat of chili and a big pot of soup so he doesn’t have to cook the whole rest of the week. He’ll eat the same chili he told me for four days in a row. So I think prepping ahead and big-batch cooking and then a simple pan technique is what they’ve learned that I didn’t even know that they learned. Just watching. Yeah, just watching and just watching me do it. Because again, I did all the cooking in the household. So it’s really fun to see that they just caught on; they just do it.
Suzy Shaw: So I think that cutting is one of the things that you can teach your kids early once they can handle knife skills. And it’s helpful for you to know the difference between chopping and cutting, and how to smash a garlic clove. I like to pound my chicken breasts, for example. So that was like a perfect boy activity: to have the hammer and pound the chicken flatter.
Robin Miller: Yeah, I know that’s good. That’s good. Yeah, knife skills for sure. I’ve had them in the kitchen and shown them how to hold a knife. One of the most important things I taught them was to get good knives.
When I first went to Luke’s place in college, they had the dull, horrible dull knives. I don’t know where they got them. And I was like, this is going to set somebody up for an injury because you’re depressed so hard. So sharp knives, a good cutting board, things like that. Just this past weekend, I moved Luke to a new place in Boston, and he has nothing.
So we had to get cookware and play everything. I mean, he absolutely had nothing. And he said, “I want to wok. I want to be able to do everything in a big wok.” And we talked about carbon steel and cast iron and seasoned and unseasoned. It was really fun for me. He has now learned how to season a pan to make it nonstick so you can get an uncoated pan that’s free from forever chemicals and whatever. So yeah, so we got an unseasoned carbon steel pan and learned how to season it in the oven. So they’re interested. They’re interested in cooking and in using good equipment and their overall well-being. From what I’m done, literally just learning this, having just moved them both into two new kitchens.
Suzy Shaw: Well, and I think there are ways to do that economically. I’ve purchased in the past a knife set for like $20 at one of those discount kitchen stores. And the seasoning of a pan- if you just had one good pan and one good pot, you’re in business.
Robin Miller: He has one good pan and one good pot. That’s it. That’s all he has.
And I told them you need just one good knife, maybe a paring knife, but one good chef’s knife. You don’t even need the whole set. See, I barely use my whole set. You kind of always have the one you love; you go to that one, that one knife that you love that’s comfortable in your hand. So you don’t need all that. You really don’t need that. And it’s so funny you said that because he literally now has one pot, one skillet, one knife, and no silverware because we couldn’t find any anywhere. So he’s eating plastic for now.
Suzy Shaw: Well, you need a little motivation to go out and work and make some money, right?
Robin Miller: Right. Yes. But I do know that I think that they’re at the age now where eating out is not what it used to be. Now they’re working, they’re alone, it’s expensive- so expensive- they have no leftovers. And I know my older one likes to bring lunch. So he likes to cook a big batch. He just told me two nights ago; he said, “I’m going to go make dinner now.” I said, “What do you got on tap?” And he said, “I’m just going to do a big skillet of chicken and lentils and broccoli and bring it to lunch tomorrow.” And I was like, “That’s affordable, easy, healthy, and has leftovers.”
Suzy Shaw: Yeah. Well done.
Robin Miller: That’s a fraction of the price of Chipotle, right? Right. Or whatever, or any takeout place.
Suzy Shaw: Yeah. So if you were to pick five things every boy should know before they leave home, what would you say those are?
Robin Miller: I think they should know how to make eggs. If they eat eggs, I think they should know how to make good scrambled eggs or an omelet because you could eat that morning, noon, and night; high protein, easy and affordable. I think every kid should know how to make eggs. My son used to eat a dozen eggs a day. When he was running track.
Suzy Shaw: I had a brother that did that. So I’ve seen that happen. Yeah. So you know. The sheet pan meal, I think you can’t go wrong. Just get one sheet pan and just teach them how to put everything on there and cook it all at once again, so you can go do something else while the oven’s doing all your work. And do you do that on something so that it’s easier? I’m a big fan of parchment paper. Parchment, yeah. I mean, foil works too, but I’m a big fan. I just roll up that paper and clean it, toss it, and that’s it. And so you just need that one pan. And yeah, you can’t beat that for cleanup.
The butter sauce I mentioned, I do think it’s really- if you could just teach them how to pan-sear and deglaze the pan. You can make any sauce with that. For the chicken, you could add lemon juice; you can add broth; you can add pesto; you can add anything, but those tasty brown bits in the bottom of a skillet after you’ve seared something. I feel like that’s one of the most delicious parts of a skillet meal.
So if you can teach them, and it’s literally, they’ll watch you one time and be like, “Oh, I scraped that up as I add the liquid or whatever it is I’m adding.” So deglazing. So sheet pan deglazing, making eggs, a basic soup recipe.
I think a lot of people like soups, stews, chilies. I think if you can send them on their way, knowing what to get at the grocery store to add the flavors, if they don’t want to get all the different, like eggs, I mean, onion, celery, garlic, bell peppers, fine. These days you can get the chopped mix at the produce section, but how to build a soup or a stew from the base up where you start with the aromatics, add the meat or not; if you’re adding meat, build from there, season as you go, set for life if you can just make something like that in a pot. And I’m confident that my younger one exists on chicken noodle soup. And he won’t put the noodles in it, so they’ll have this big pot of chicken and vegetables and broth. And then when he’s ready, he can add the noodles. Each time. So he’s got, like, the base. So was that five?
Suzy Shaw: Yeah, I think that was five.
Robin Miller: I could keep going, but I think if you can do a skillet, a stew, a sheet pan and eggs. Yeah. And about, yeah, I mean, I think you really are set, and then they’ll figure the rest out. They’re not going to starve.
Suzy Shaw: Right. Well, and then you have a chance; they have a chance of impressing another human.
Robin Miller: Yes. I love that. I think that’s really cute. Yeah. Because I think they do take pride. I mean, I think we all do when we create a meal and you can present it to someone. I mean, I do think there’s sheer joy in that.
Suzy Shaw: Oh, I agree. I’m a lover of giving food, same kind of person. Yeah. And I make a ton of soups and stews and those one-pot things that I just make up out of whatever’s left over in the refrigerator.
Robin Miller: Those are the best. The clean-out-the-fridge stews.
Suzy Shaw: Yep. So as you were juggling your career and grocery shopping and meals and kids and all the other moms are out there doing that right now, and school is starting. I ask all our guests for a mantra, something you might’ve said to yourself during those crazy years. Did you say something to yourself?
Robin Miller: Well, I think what I learned kept me sane was I mentioned this before that I never tried to do anything at the last minute. I don’t have the personality for that. The stress would have- I would have been a nasty mom. I would have been gruff, you know, grouchy and feeling rushed and feeling stressed. I know me. I can’t, I can’t do that. So anything that I could do to prep ahead.
And I even did this on my Food Network show. I would show people how, if you’re going to chop an onion, chop two. Now you have a chopped onion in the refrigerator. If you’re going to do anything, do it in a way that makes your future self happier and has less work.
And again, I told you they were both athletes. So there was always something before school. There was often something after school. I wanted to be there if it was an event or, you know, a game or a meet. I did not want to come home and start from scratch. So for me, just knowing I was a little bit ahead of the game. So coming home was basically, I already had the sauce. I already had to boil the pasta. I already made this salad. I already blanched the vegetables. Now we just put it together.
Again, working a 40-, 50-, or 60-hour week, not everybody can do that. And at times I couldn’t. So I would try to dedicate a little time on the weekend to get things started. And the other thing I did a lot was cook once, eat twice. That was huge. So if I was going to bake some chicken, say I’m doing that sheet pan meal, instead of putting four chicken breasts on there, I would do eight. Now I have cooked chicken. Maybe I can do tetrasini in two days, or maybe I can do, you know, the chicken’s already cooked. Maybe I’ll just do, you know, wraps, roll it up into a tortilla.
And so prepping ahead was my, I think, if I had to say one mantra, and I still do to this day, and I even, I just did an article for USA Today, like, coming up, the holidays are coming. What can people do to get ready for the holidays? And it’s that. Anything that you can do so that you are not stressed, but also so you can sit down and enjoy time with your family and not be running back and forth. Because that’s what everybody really wants. They want time with you. You want time with them. And you don’t want to get to the table all sweaty and flustered and not interested in talking anymore.
So I think that my biggest mantra is to show up at the table relaxed and still, you know, get your food there.
Suzy Shaw: That’s great. You know, I love that.
Robin Miller: It didn’t always work. Let’s be honest. I know. It’s practice makes perfect. But I do what I could.
Suzy Shaw: So, Robin, if somebody wants to learn more about you and about your, you know, books and cooking shows, where should they go?
Robin Miller: My website is the best one-stop shop. It’s robinmillercooks.com. And I just relaunched it last month. It’s a shiny new website with all my books. Most of my recipes, I’m still bringing them over one at a time because I’m reviewing every recipe. I have thousands. I’m reviewing every recipe before it makes it to the site. If it needs a tweak or two, I’m doing that. So it’s taken a little while, but a lot of the recipes are already there. There’s a contact page for me. There’s a newsletter you can sign up for. There’s a way to contact me if there are, you know, more questions that you have.
Suzy Shaw: Well, Robin, thank you so much for joining us today. We appreciate it. It was great. I’m really thankful that you invited me. Thank you so much. We’re all MOBs out there; we are. MOB rule.
Robin Miller: MOB rule.
