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AUGUST 20, OCTOBER 29,2020 2015| The | TheJewish JewishHome Home
Miso, Moufleta, and Being a Mom TJH Speaks with Danielle Renov BY SUSAN SCHWAMM
Danielle, it’s a pleasure to speak with you. I know that your book, Peas Love & Carrots, just came out and sold 30,000 copies. Yes. Thank G-d. We actually sold 30,000 copies before the book came out. We sold 30,000 in pre-order, which is amazing.
I looked at my husband, and I told him, “Oh my gosh. This was made for me. I love this. I get to connect with people and talk to people and actually show them what I’m cooking when I’m cooking in real time. This is amazing.” I just loved it from the beginning.
Let’s talk numbers. You have 59,000 followers on Instagram. You started your account four years ago. Would you have imagined this explosive growth in such a short time? Not at all. Not at all. And it was never even my goal. My goal was just to come on and show people what I made for dinner and have them make it, too. When I started Instagram, there was no Instagram Stories. So it was literally just about posting a picture of food and the recipe so that other people can make it. There was no option, really, of connecting in a way other than that. Then Instagram Stories came out about six months after I started my Instagram. And I remember everybody was so hesitant at first. But
Have you learned anything from your followers? So much. They’re just so support-
ly do. They take the time from their day for positive feedback, for positive interaction. I just think it’s so nice because they’re busy also, and it’s really special. A lot about your persona is including the family in your cooking. I don’t lead a separate life from my kids. They’re very meshed in my work. There’s no “Instagram Danielle” and “Mom Danielle.” There’s
“We can travel the world with a simple piece of chicken through these spices.” ive and so kind. I really think what you put out is what you get back. They put out so much love and so much positivity and so much goodness that all I want to give back to them is goodness and love and positivity. I just really appreciate them. I real-
one Danielle, and my kids are just a part of my life and a part of everything. Sometimes they cook with me. Sometimes they don’t. Sometimes I work while they’re sitting on my lap. It’s just a constant fluid motion in and out of work.
What tips would you give for somebody who’s a working mom, how to balance their family life and work life? You know what? It’s so hard because I’m really blessed with a job that allows me flexibility. So, if I don’t put the recipe up today, well, I really always feel bad if I said I was going to, but my kids come first. Normally, when it’s not corona, my husband travels every week to the United States. He leaves Sunday and comes back Friday. So I’m also on my own a lot with the kids. For the most part, I don’t really have a choice, because I’m the only one around. I really have to put them first. So if I can’t put the recipe up today, I’ll wait a day. Obviously, deadlines are harder. But, usually, deadlines happen a month in advance. So I’m very, very scheduled. I think that’s really the key for any mom that works from home or from
