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Yearwood speaks with host Wendy Williams about her impressive recent weight loss – more than 30 pounds – as well as her Food Network cooking show, the new album she’s working on and the possibility of touring with her famous husband Garth Brooks when they become “empty nesters.”
She even cooks and takes questions at the same time, as you can see in the clip posted below.
Also, Yearwood opens up about cooking for Garth, the importance of keeping family traditions alive and her favorite Fourth of July recipes in the July 2013 issue of Better Homes and Gardens.
“I try to re-create recipes for Garth,” Yearwood tells the magazine, sharing her secrets for “his-and-hers” deviled eggs. “His mom was a great cook.”
No matter what the occasion, family starts showing up at the Yearwood family home in her native Georgia long before the party starts. “We all just want to be together,” she says. “I never feel like I even need to have the house completely perfect,” she said. “We live a completely comfortable life.”
She also tells the magazine, “Well anybody who knows anything about me knows that family is what it’s all about for me. It’s wonderful to have all these great holidays to get together. And Fourth of July kind of became one of those for us. Everybody kind of shows up long before there’s anything really to do, just to kind of hang out. I’m so lucky because I love my family. The older I get the more I just want to hang out with them, and I find excuses to be with them.”
The Grammy winner now has a great second act as a celebrity cook: Her cookbooks and Food Network show (the third season premiered May 25) are built around recipes she grew up eating. Her pork ribs are bathed in a mix of brown sugar, chili sauce, and soy sauce. The sweet pickles are the ones Grandma Yearwood always made. Same with her potato salad, which is creamy, seasoned simply, and bright from those sweet pickles. She learned it from her mother, Gwen, who died last year.
“There is joy in making something my mom made and making it taste like hers,” she tells the magazine. “I learned everything I know really about cooking from my mom. She was the most amazing cook and she was really kind of an intuitive cook. And she also taught me to enjoy it and to not stress over it; I’ve always enjoyed cooking and I think I really got that from her.”
To find out more about Trisha, including her favorite Fourth of July recipes, from Pimiento Cheese to Potato Salad, pick up the July 2013 issue of Better Homes and Gardens on newsstands June 18.