Sara O’Donnell and the Making of Average Betty in LA Weekly

Sara O'Donnell and the Making of Average Betty -- LA Weekly

Today is Friday the 13th. Usually that means something bad might happen.

But not today. Today something very awesome happened. Thank you, Adam Gropman and LA Weekly for illustrating such a vivid picture of my career and life’s work up until now.

When I started Average Betty, even with all the costumes and silliness, I was hiding a side of myself. Even though I was out, and all over the internet, there were details that stayed hidden. The past. The journey. The hard work. Adam, your carefully crafted article made me believe in myself and my mission even more. Thank you.

Thank you, Simone Paz for putting me at ease and taking such a happy photo of me. No one should really have that much fun peeling an apple. Sometimes, I just can’t stop smiling. The day you came over was one of those days. And oh yeah, today is too. Thank you.

Thank you Austin Lau, Bryan Caroll, Matt McLernon and Mark Day at YouTube, all of my fellow YouTube Next Chefs, Idaho Potato Commission, Federated Media, Babble’s Family Kitchen and Farmer John for believing in Average Betty.

And last but certainly not least, thank you, Lee O’Donnell… my hot husband and co-producer. Sorry for going on record that you’re a picky eater. But, c’mon. Who doesn’t love raisins?!?

Read the complete article, Sara O’Donnell and the Making of ‘Average Betty’.

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7 Responses to “Sara O’Donnell and the Making of Average Betty in LA Weekly”

  1. CJ at Food Stories
    4/13/2012 at 9:35 pm #

    WOW – Major Congrats!!!

  2. Jan
    4/14/2012 at 1:54 am #

    Yes, that is a good coverage.
    Congrats, I hope you will get even more fans through that.
    (Even though they messed up the link to you website. ^^)
    And I am happy that your partner is a picky eater.
    I am sourrounded by picky eaters and would even call me one.
    But I like most of your recipes, so you two must be doing somthing right.
    And about the raisins. I can totally understand him.
    Put them in anything sweet like cookies or desserts and I love them but if they are in regular dishes like stew and I can’t stand them.
    So, horray for him and you.

  3. Average Betty
    4/18/2012 at 6:36 am #

    Thank you, CJ!!

  4. Average Betty
    4/18/2012 at 6:42 am #

    Thanks, Jan – bummer about the bad link, thanks for letting me know :)
    That’s exactly the way he feels about raisins lol!

    Hi Andrew ;)
    Sara Moulton is hilarious and truthful, indeed.
    She said she was up for another round of Cooking Live — in this reality TV world there’s never been a more perfect time than now.
    And I agree. The pizza (and oven/display) stole the show.

  5. Cheri @ The Watering Mouth
    4/22/2012 at 2:22 pm #

    Sara! Love your blog and it was so great to meet you at the TECHmunch conference this weekend. Your YT show is so cute! I can relate with you on a few points: I was an art history major too, my husband is also picky, and we also do not eat raisins in things other than bread…but that’s because I don’t like them! :D Looking forward to seeing where you go from here!

  6. Dorothy at Shockinglydelicious
    4/25/2012 at 8:34 pm #

    Congrats on a great article!
    Looking forward to seeing you in person at Camp Blogaway!

  7. Larry Vaughn
    4/29/2012 at 12:30 am #

    Hi Sara. You have come a long way since our last contact. But I thought you were pretty good then. I see you are from Tampa, I graduated from USF and lived there for a few years. Fun times.

    Congrats on your success. Continued effort along with a winning personality and your sardonic wit is your winning combination.

    I just had some cinnamon raisin toast. The kind from a plastic bag. Bet it would taste even better fresh baked.

    One thing about raisins, if you let them plump up in water, or maybe something like plum wine, they get softer and less raisiney. it’s like a taste explosion in your mouth.

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