Surviving Domestic Violence - A Son's Story with Darion Morris - P.2

[00:00:02] Do you and your partner want to learn simple ways to grow closer? Do you and your partner want to grow happier together? Do you and your partner want to be a unified front? Do you and your partner want to divorce proof your marriage? If you answer yes to these questions, you need to check out our book, A Locker Forever, 10 Keys to a Successful Marriage Beyond I Do.

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[00:01:28] We are not marriage counselors nor are we mental health professionals. We're just simply sharing y'all how we navigated through our marriage. Now, on with the show.

[00:01:45] Now, we continue with part two from our previous episode.

[00:01:50] Baby, we need to talk.

[00:01:53] Huh?

[00:01:59] Let's discuss it.

[00:02:01] All right. So for our let's discuss it, we want to learn more about your after story.

[00:02:15] So you are now a father, you're an entrepreneur, and you are a personal chef.

[00:02:22] And that part I want to hear more about as well.

[00:02:25] Yeah, we love to talk about food.

[00:02:26] So you have six year old twins.

[00:02:31] How has fatherhood been, especially in light of your situation?

[00:02:36] How has that journey been for you?

[00:02:38] Yes.

[00:02:39] So going back.

[00:02:41] So we do do co-parenting.

[00:02:44] But going back, like I said, I remember when we first found out we were having twins.

[00:02:49] First thing she did was call her dad.

[00:02:51] I called my mom.

[00:02:52] It's a fun story with that.

[00:02:54] So we went to the do the ultrasound.

[00:02:57] And, you know, I think I think it's like 180 is the normal beat.

[00:03:00] I believe something like around there.

[00:03:03] And one was 181 was 185.

[00:03:06] Oh, wow.

[00:03:07] She can't move it.

[00:03:08] And she said, oh, there's two sacks.

[00:03:11] So I was like, so, so my, my funny self, I said, oh, it's gonna be a big baby.

[00:03:18] She said, the nurse said, no, there's two of them.

[00:03:22] I said, what two?

[00:03:23] Yeah, you said two sacks.

[00:03:24] So two, that means like double the weight, right?

[00:03:26] So like 10 pounds.

[00:03:27] He said, no, no, two babies.

[00:03:31] So I said, two babies.

[00:03:33] I said, what do you mean?

[00:03:34] Like twin?

[00:03:35] And then she, so she did like a zoom, like a 3D image.

[00:03:39] And she's like, yeah, this twins.

[00:03:42] And I remember me and her both look at each other.

[00:03:44] We said twin.

[00:03:46] I called, she called her dad.

[00:03:48] I called my mom.

[00:03:48] I said, mama.

[00:03:49] She said, what?

[00:03:51] She said, what, you find out the gender.

[00:03:53] So I said, no, we have a twin.

[00:03:56] My mom said the same thing.

[00:03:58] She said twin.

[00:04:00] Oh no, y'all having twins.

[00:04:03] And so going to when they were born.

[00:04:06] So I ended up spending a, you know, we went to the hospital at nine.

[00:04:10] So I went through the whole, I wanted to go through the whole process, especially being

[00:04:14] my first children.

[00:04:15] So I stayed up in the hospital with her, ordered her some food.

[00:04:19] You know, we were talking, conversing.

[00:04:22] She went through the whole dilations.

[00:04:25] I saw the epidural get put in.

[00:04:27] I saw the gynecologist check everything all the way up until it was, she was dilated at

[00:04:35] nine and they would rest her back.

[00:04:36] I put the suit on and I was, you know, I cut the umbilical cords.

[00:04:41] So yeah, I did the whole, I wanted to do the whole, um, I went live on Facebook, not

[00:04:47] showing everything, but I went live once they were, you know, out and in the little bucket.

[00:04:52] Um, so yeah, I went through, so it's Jason and Kate and other names.

[00:04:56] Uh, so Caden was born, uh, 9 to 48 PM that, uh, on the 15th, November, 2017.

[00:05:05] And then Jason came up out, uh, four minutes later at nine 52.

[00:05:10] Funny story is during the pregnancy, Jason.

[00:05:12] What day is it?

[00:05:14] 14.

[00:05:15] November 15th, November 15th.

[00:05:18] 10, Scorpio.

[00:05:20] All right.

[00:05:21] Yep.

[00:05:21] Double Scorpio.

[00:05:22] It's funny.

[00:05:23] My sister's a Scorpio too.

[00:05:25] She's the 18th and my niece actually has the same birthday as them.

[00:05:28] Oh, wow.

[00:05:29] She's 12.

[00:05:30] So they share a birthday.

[00:05:33] Before you get to what is the, well, okay.

[00:05:35] Your, your baby's mother, were y'all together during that time or what was the, uh, I guess

[00:05:42] your relationship.

[00:05:44] So we, so we're together through the pregnancy for the most part.

[00:05:48] We actually, um, just for to go, like, we just didn't, we got along as each other, but

[00:05:54] just not relationships.

[00:05:55] So we both, we both did co-parent prior to having, you know, prior to completing the pregnancy.

[00:06:01] So we had already discussed everything and get everything mapped out.

[00:06:05] So like I said, we still cope.

[00:06:07] We do joint custody.

[00:06:08] So I get them seven days.

[00:06:09] And, uh, so I take them to school seven days a week or the five days out of the seven

[00:06:14] and do the weekend.

[00:06:15] And then we do drop-offs on Sunday evenings.

[00:06:18] And then she'll have them seven days and then we, uh, rotate holidays as well.

[00:06:24] That's fantastic, man.

[00:06:26] I'm glad you were able to work that thing out.

[00:06:28] Cause there's a lot of people in that situation that they, they fighting, trying to figure that

[00:06:32] thing out and they have to get the judge involved and all that stuff.

[00:06:35] I have a friend of mine who's, we talking about you, nevermind.

[00:06:40] Right now.

[00:06:40] But I do, uh, one quick tip for viewers out there that are going through co-parent situation.

[00:06:45] Uh, one advice I can give you that I wish I had when I was having them, uh, six years

[00:06:50] ago is have grace for the significant other.

[00:06:53] Um, there's just a, especially just with kid.

[00:06:56] And then also, um, you can't always take everybody's advice with kids.

[00:07:00] Um, you have to do what's best for your situation.

[00:07:03] And sometimes you just wing it, you know, have your concerns, but don't think that something

[00:07:07] they're not doing that you read on Google being, you know, a bad mom or a bad dad, or,

[00:07:14] Oh, I didn't put, I put three scoops.

[00:07:16] It's just, you know, you don't have your concerns obviously, but don't, you know, get too late

[00:07:20] nitpicky with trying to be perfect.

[00:07:23] I think that was the best.

[00:07:25] Right.

[00:07:25] We have to understand everybody is still learning.

[00:07:28] Yep.

[00:07:28] Um, even the, the, uh, experts that put those things out on Google for people to search,

[00:07:34] they're still learning.

[00:07:36] So trial and error.

[00:07:38] And so your journey into entrepreneurship, um, were you always interested in becoming

[00:07:46] a chef or did that come later?

[00:07:49] How did you get to that point?

[00:07:51] Uh, so I've always, um, I've actually been cooking since I was six.

[00:07:55] Uh, so my grandma, my, my dad's mom, she taught me how to cook and bake.

[00:07:59] She used to make homemade bread, homemade pies.

[00:08:01] My mom loved to cook.

[00:08:03] So she taught me how to cook and my dad did the grilling.

[00:08:06] So I did the grill with him, like on the summertime, 4th July, hamburgers, hot dogs,

[00:08:11] steaks, ribs, stuff like that.

[00:08:13] Like I said, we were in Kentucky.

[00:08:14] So we did a lot of soul food.

[00:08:17] Um, so I've always been, I've just always had a creative mindset.

[00:08:20] I always knew I wanted to cook.

[00:08:21] I just didn't know like whether I wanted to do my own restaurant or the private chef.

[00:08:26] And so I did like a soft run when I was about 18 years old.

[00:08:31] So even before that going through high school, I did culinary program through high school at

[00:08:35] Ben Davis high school at chef chef.

[00:08:37] I know great chef.

[00:08:38] He actually cooked in Japan and other places.

[00:08:40] He's Italian, big Italian guy.

[00:08:42] Can't trust a skinny chef.

[00:08:45] That's why I'm, you know, 6'1", 270.

[00:08:47] So you can't trust a skinny chef.

[00:08:49] Um, but yeah, he's just very attentive in class.

[00:08:54] Learned a lot from him outside of that.

[00:08:56] I would sell like, I used to make simple peanut butter cookies and sell them at school.

[00:09:01] Um, after high school, I did a lot of like, another tip for anybody out there trying to cook.

[00:09:07] I did a lot.

[00:09:08] I'm very visual and I retain information fast.

[00:09:11] So I would literally, one advice for anybody trying to cook.

[00:09:15] I probably spent thousands of dollars on cookware and just different things.

[00:09:20] And I probably studied countless hours on, you know, I, as even as a kid, I used to watch all

[00:09:26] the Rachel Ray, Emeril, Paula Dean, Barefoot Contessa, Gordon Ramsey.

[00:09:33] So I studied those when I was like four years old.

[00:09:36] I'd always watch those cooking shows.

[00:09:38] Grandparents house.

[00:09:39] When they spend a night at grandma's house, we watch cooking shows together.

[00:09:42] She loved Rachel Ray and Emeril.

[00:09:45] And then like after high school, like going and trying to start the cooking career.

[00:09:51] Um, I studied countless YouTube videos on recipes.

[00:09:56] Um, and the biggest advice I can give somebody is just cooking.

[00:09:59] So I literally, I would find something I love.

[00:10:03] I always, I have to tell this story.

[00:10:05] Cause I want to encourage somebody out there viewing.

[00:10:08] I call it the strawberry cake story.

[00:10:10] So this is, so I've always been good at cooking, but it's when I first started baking.

[00:10:14] And this is when I kind of put it two together.

[00:10:16] So I had a strawberry cake.

[00:10:18] I had an aunt floor.

[00:10:20] She's since passed away, but I had an aunt floor in Kentucky made the best homemade strawberry cake.

[00:10:25] And I always remembered it.

[00:10:27] I used to had it when I was a kid.

[00:10:29] So when I first, I was like, I want to say I was 18 years old.

[00:10:34] When I first started baking, like actual baking cakes, I wanted to make a strawberry cake.

[00:10:39] So I'm very big on creativity.

[00:10:43] So I decided to put pink food coloring in the icing of a strawberry cake, neon pink food coloring.

[00:10:52] So for those of you out there that don't know about, you know, fondant and like cakes and dyes, certain dyes, like your purple blacks pink, they have a really nasty medicine aftertaste.

[00:11:04] So I wanted to really, I just wanted the best looking strawberry cake.

[00:11:09] So I really wanted a pink.

[00:11:10] So I put so much, this is my first time using food coloring, like in a dessert.

[00:11:15] So I probably put half the tube of dye in the icing because, because I just wanted it to be pretty and pink, you know, to match strawberry.

[00:11:24] Growing up, you know, parents are very honest when it comes to feedback, because, you know, I was trying to, you know, I was an aspiring chef.

[00:11:32] So I let my mom and stepdad, again, like just a backstory to my mom is successfully remarried, has a step to my stepdad, even married six plus years now.

[00:11:44] And I do have a sister and that's where my niece and nephew come from, they have the same birthday.

[00:11:50] So I cut a piece of the cake.

[00:11:52] I was like, so what do y'all think?

[00:11:53] Like, and they just, they just look at me and say, nah, D, so I'm like, what's wrong with it?

[00:12:01] So I try a piece.

[00:12:02] I'm like, you know, when you're a cook, you gotta be confident, not cocky, but confident.

[00:12:07] So I'm like, man, what y'all talking about?

[00:12:08] I know how to cook cake.

[00:12:09] It was the worst.

[00:12:11] I took one bite.

[00:12:11] It was the worst cake I ever had in my life.

[00:12:13] When I put too much flour on the bottom, I burnt the bottom of the cake and then the icing tastes like peptide bismol.

[00:12:20] So I was like, I should have just went to, I should have just drunk some metal, some milk and magnesium and call it a day instead of making the cake.

[00:12:27] And so I always tell that story.

[00:12:29] Everybody, even people, coworkers at my regular daytime job, whenever they talk about cooking, they look at my food and say, well, that looks good.

[00:12:37] I just tell them that story to encourage them.

[00:12:39] You know, that's the strawberry cake story.

[00:12:41] I'm moving to...

[00:12:43] You can't get the strawberry cake at this point.

[00:12:45] Right.

[00:12:45] But now, you know, I make a really good homemade buttercream strawberry frosting with no dye.

[00:12:51] So I was able to perfect it.

[00:12:54] But I always tell people to...

[00:12:57] So I would take stuff like Texas Roadhouse.

[00:12:59] Like I found a homemade rolls recipe with the homemade cinnamon butter.

[00:13:05] And so I ended up bought a cheap little $30 stand mixer and I just said, hey, I'm going to try it.

[00:13:10] And they came out really good.

[00:13:12] I was about 18 when I made those.

[00:13:13] I took them to work.

[00:13:14] Everybody loved them.

[00:13:15] So I would just encourage you just to cook.

[00:13:18] You're going to make mistakes.

[00:13:20] You know, I done burnt pancakes before when I was 16.

[00:13:23] You know, like I said, a strawberry cake story.

[00:13:25] Sometimes you over season.

[00:13:27] Sometimes you under season.

[00:13:29] The thing about cooking in my culinary career is just sometimes there's too much potential knowledge.

[00:13:38] Like so with the studying recipes, studying how flavors go.

[00:13:43] You can do all the studying you want.

[00:13:45] You can study all the seasonings, all the techniques until you actually cook it and put it in the pan and taste it.

[00:13:51] You'll never know.

[00:13:53] There's, you know, and you also you kind of try.

[00:13:56] The thing I love about cooking is the creativity of it.

[00:14:00] Right.

[00:14:00] You know, you can, you know, you take your simple seasons like for food, you know, you have your lemon pepper, salt pepper, flowers.

[00:14:08] You got to have flowers in the house.

[00:14:10] You got to have your library season.

[00:14:12] So, you know, you have your garlic powder, you know, the different herbs, you know, I would say just experiment with it.

[00:14:18] And then what I will used to do with like chicken and stuff like I would get.

[00:14:22] I remember this by Tyson.

[00:14:24] It'd be like $7.

[00:14:25] I'd get the different chicken tenderloins that's already cutting strips.

[00:14:28] And I take two a piece and I would try different seasoning on each of them and cook them all the same and see which one I like that I think the taste the best.

[00:14:38] And then I study a lot of Gordon Ramsay smoking and grilling with AB on YouTube.

[00:14:43] They're good.

[00:14:45] Mr. Make it happen on YouTube as well.

[00:14:48] Yeah, he's he's really good.

[00:14:50] He has the best oven rib recipe I've ever had.

[00:14:53] Not, you know, obviously I tweak it.

[00:14:55] But as a chef, I like the creativity.

[00:14:57] So what I'll do like you last night actually made some Japanese Udon with some homemade teriyaki chicken on a stick.

[00:15:04] Uh huh.

[00:15:05] So I actually went to the there's a new store.

[00:15:09] It's called Soraka in Indiana.

[00:15:10] It's just open like 10 minutes from my house.

[00:15:13] They have one on the west side, but it's basically an international grocery store and each aisle is separated by country.

[00:15:19] So one hour is Japanese, one hour is one hour African Caribbean, one hour is one hour is Caribbean.

[00:15:25] And they also have regular American food like a regular Meyer or Kroger.

[00:15:29] They got the Oxtail.

[00:15:30] They got the pork belly.

[00:15:32] They got the they got a fresh seafood market.

[00:15:36] They got four different restaurants in there.

[00:15:38] Oh, wow.

[00:15:39] Korean corn dogs, Korean soups.

[00:15:43] They got the fresh fish.

[00:15:45] They got lobster swimming in the tank.

[00:15:47] She can get fresh.

[00:15:49] And so I just got the sake, the mirror and got all the seasonings and stuff that I needed and made my own soup.

[00:15:56] And I would just say, just don't be afraid to freestyle.

[00:16:00] And if you mess up, then you just have you put too much salt.

[00:16:04] Just know.

[00:16:04] OK, next time I'm going.

[00:16:06] And a lot of a lot of cooking mistakes people make with salt is some some dishes you salt per person.

[00:16:14] So like mashed potatoes, I saw enough to my liking.

[00:16:19] And then if somebody wants to add more salt, they can.

[00:16:23] So a lot of dishes, especially like pastas and like chicken, like season it thoroughly.

[00:16:30] But like some people might want more or less salt.

[00:16:33] So you want to just kind of freestyle and season to your liking.

[00:16:39] You're right.

[00:16:40] I think that professionalism is 30 percent knowledge and 70 percent application.

[00:16:47] And you're never going to get good until you apply it.

[00:16:50] Right.

[00:16:50] You got it.

[00:16:51] Like you say, you can study all the greats.

[00:16:54] You can study to your heart falls out.

[00:16:57] But to you actually apply what you know, that's that's that's how you're going to get good.

[00:17:02] Yeah.

[00:17:03] By the way.

[00:17:04] And then also on that, I actually was in a marketing business after that for a couple of years.

[00:17:12] I met a lot of great people.

[00:17:13] I will say also.

[00:17:15] So right now I'm actually rebranding my cooking business and actually doing I do a lot of private chefs.

[00:17:21] I actually have one for Valentine's Day.

[00:17:23] I'm going to do some steak and lobster tail for a couple.

[00:17:27] And so and then I'm actually going to start in the pastry back in the pasty yard and learn how to make those fancy cakes you see on TV.

[00:17:36] So that'll be fun.

[00:17:38] That is.

[00:17:38] But specialty is really it's just Italian food.

[00:17:41] But I just love, you know, Italian food.

[00:17:43] So food.

[00:17:43] Oh, yes.

[00:17:45] I love food food.

[00:17:46] Yeah.

[00:17:47] And I I love to cook when I don't have to cook when it's I'm cooking because we we have to eat or when the kids were little and there was a convenience need there.

[00:17:59] That was one thing.

[00:18:00] But now I am back to where I can experiment with certain things and I can go into the kitchen and try things and get get in a zone and create something.

[00:18:12] And that creative outlet, like you said, that's it's a good thing.

[00:18:16] It's a good feeling when you have a way to get that out of your head, so to speak, and to make something.

[00:18:24] So I agree.

[00:18:25] I understand that.

[00:18:27] And our son, a lot like what you've said when he was little, the first whooping I think that he ever got, probably the only one from his dad.

[00:18:38] He was so quiet in his room and we went in there and he was watching one of the cooking shows, but he had gone and gotten eggs, real eggs, and put them in this little cookie tin and he's just a bacon in his head.

[00:18:51] And you're actually a year older than him.

[00:18:54] Yeah.

[00:18:54] He's 26.

[00:18:55] Yeah.

[00:18:56] And he, he's 6'1", and he's healthy.

[00:19:01] Yeah.

[00:19:02] Yeah.

[00:19:03] Yeah.

[00:19:04] So his thing is he, he overdoes the seasoning.

[00:19:08] He can be season happy.

[00:19:09] So he's season heavy.

[00:19:10] I think he's gotten better.

[00:19:12] Yeah.

[00:19:12] I think he's gotten better.

[00:19:13] He's got better.

[00:19:14] But like you said, he experiments, he tries things, and he's open to trying things because sometimes he'll tell me he's going to try something and I'm like, oh, okay.

[00:19:24] I don't know that.

[00:19:26] Right.

[00:19:27] But, but he's open to trying things.

[00:19:29] So that's, that's a good thing.

[00:19:33] That's a good outlet.

[00:19:34] Yeah.

[00:19:35] All right.

[00:19:35] You got anything else?

[00:19:36] So going back to your past, your, your, your upbringing, I'm sure, and I know that it has affected you in whatever way, but are there anything?

[00:19:45] Is there anything as far as being a parent?

[00:19:48] Is there some positives you learned from your dad?

[00:19:51] How's that helped you versus the negatives that you learned from your dad?

[00:19:56] Uh, the positives.

[00:19:58] Um, so Caden, he's like four minutes older.

[00:20:02] He does have asthma.

[00:20:04] So, like I said, obviously I wanted to grow up one of, I almost named them.

[00:20:08] So they're Caden and JC and almost then Kobe and Carmela.

[00:20:11] Cause I love basketball.

[00:20:13] Um, Coby's my, like I said, Coby's my, you know, he's better than two.

[00:20:17] Or don't care what nobody said.

[00:20:20] He can't tell me nothing otherwise.

[00:20:22] But you're not going to get another conversation for another day.

[00:20:27] Um, but right.

[00:20:28] But, um, so from my, so what my sister grew up playing basketball, but my dad's love for, so my dad wanted me and her to play basketball so bad.

[00:20:38] I remember.

[00:20:39] So for my sister's story, he wanted her to play so bad.

[00:20:42] She ended up falling out of love with basketball in high school and went to volleyball.

[00:20:46] And then for me, I remember my freshman year of high school before this, it all happened.

[00:20:52] Telling my dad, I didn't want to play basketball.

[00:20:53] I want to do football.

[00:20:54] And he actually never came to a game.

[00:20:56] I think he came to maybe one game and was like, you sure you want to do football?

[00:21:00] I'm never like met the coaches, never did like, you know, I need to do the parent teacher coach, like PTA parents hand out food or tailgate.

[00:21:10] Never had like that situation.

[00:21:12] So I always said, you know, if I had kids, I'd, um, so like Kate, even though he has asthma, he does like to do athletics, but he also loves to draw and color.

[00:21:21] So one advice and tip I'd give the viewers is invest in your kids.

[00:21:26] So even though I'm a big sports guy and my, you know, he does love sports.

[00:21:31] Um, like I said, if we're out back when he was young, when you said a little tight school, I let him dunk on it.

[00:21:37] Um, but you know, he loves to draw and, uh, he loves, he's the one, he's the charismatic one.

[00:21:44] So he loves to act and he loves to draw.

[00:21:46] So I said, I'd let him, I said, so, uh, he, he'll, he'll draw me something.

[00:21:50] He said, daddy, I've made this for you.

[00:21:51] I said, where are you?

[00:21:52] Are you Van Gogh?

[00:21:53] He said, what's that mean?

[00:21:57] He's already said, yeah, I like to draw.

[00:21:59] Um, and then Jaceon, he's the sports one, but he also likes to draw.

[00:22:03] And then he's very cadence, very good with technology.

[00:22:07] He actually like, so he does have asthma.

[00:22:11] So like one time he had an accident in the hospital.

[00:22:14] Uh, he took my phone.

[00:22:15] He know how to unlock my phone, download the games.

[00:22:18] He wants it and play the game.

[00:22:20] Um, he'll go to the, um, and then they do very well, both on, they love to be, you know, love to clean.

[00:22:29] They'll take out, they'll, they'll dump the trash for you.

[00:22:32] If you're done with your plate, he'll, they'll come grab the plate and say, you want me to throw this away?

[00:22:36] And so they do that.

[00:22:39] They'll clean their room naturally.

[00:22:40] They'll just come get me and say, my room's clean.

[00:22:42] You know, uh, um, one time, uh, actually this past weekend, he didn't get in trouble, but I had to tell him, uh, no, cause he, um, he grabbed the spray bottle of the cleaner and was wiping down all the tables and spraying everything.

[00:22:57] So I just had to explain to him, you know, that's chemical, you know, be, you know, be careful.

[00:23:02] Well, he sprayed the wood with the, um, other cleaner.

[00:23:06] I say, that's the, not the right cleaner, but you know, we'll talk about that later.

[00:23:09] We, you know, thanks for helping.

[00:23:10] So they, are they close?

[00:23:14] They are.

[00:23:14] They're fraternal, but they're like very like hip to the hip.

[00:23:18] Okay.

[00:23:18] Uh, like if, if Caden's sick, they're like, they get sick at the same time.

[00:23:23] They, what's funny is, um, JC on took all the food when they, when they were in the womb.

[00:23:29] Um, so Caden was born premature.

[00:23:32] So he had to spend a month or so in a NICU.

[00:23:35] Um, but still to this day, JC on eats the most.

[00:23:39] He was letting y'all.

[00:23:40] And so, right.

[00:23:41] This past weekend they had sick with colds and JC, I wasn't eating much.

[00:23:45] And they said, my mom, uh, they had to stay out of school.

[00:23:48] My mom kept him since she's off during the week.

[00:23:50] And she said, yeah, but he ain't feeling good.

[00:23:52] Cause he ain't eat.

[00:23:55] Yup.

[00:23:55] Yeah.

[00:23:56] Yeah.

[00:23:57] He eat more than me sometimes.

[00:23:58] Like, wow.

[00:23:59] You ate all chicken nuggets that fast.

[00:24:01] Oh my gosh.

[00:24:02] Wow.

[00:24:02] And he loves chicken nuggets.

[00:24:04] Oh my goodness.

[00:24:05] Yeah.

[00:24:06] And they do love to cook as well.

[00:24:07] So I actually, this past weekend, what we made, we made some steak.

[00:24:12] Yeah.

[00:24:12] I made a rib-out steak and potato and I had them helping me.

[00:24:15] That's awesome, man.

[00:24:16] Yes.

[00:24:17] Train them.

[00:24:17] You know what?

[00:24:18] You are doing what you're supposed to do.

[00:24:21] Mm-hmm.

[00:24:22] Regardless of whether you and your mom is together or not.

[00:24:26] And, uh, you're, you're being a man and you're being way better at it.

[00:24:31] You're the best part of a man than your father was.

[00:24:33] So I commend you on that.

[00:24:36] Everything you've been through.

[00:24:37] Um, brother, I, you have a story.

[00:24:40] Yes.

[00:24:41] And thank you for sharing that with us, man.

[00:24:43] Thank you for sharing that with us, man.

[00:24:43] Yes.

[00:24:44] You're welcome.

[00:24:45] And with our listeners.

[00:24:46] Thank you for being patient with us.

[00:24:48] But I'm real honest, we had an hour and 45 minutes and man, I've enjoyed this.

[00:24:57] And it's, you, you, you're, you're inspiration, brother.

[00:25:02] Absolutely.

[00:25:03] You, you, you've got a story.

[00:25:04] You write a book.

[00:25:07] At some point in time, you know what I'm saying?

[00:25:09] And I, I know it's coming.

[00:25:10] So, all right.

[00:25:11] I know I could talk all night, but I know that's not reality.

[00:25:14] Um, so how can people reach out to you to get in contact if they want to hear your story

[00:25:24] or, or just.

[00:25:26] If those who are local.

[00:25:27] What you're doing.

[00:25:28] If they want to, uh, get chef services, what are your contact?

[00:25:34] Uh, so for Instagram handle for the cooking business is these charismatic cuisine at diamond

[00:25:40] D money, 1996, uh, for the podcast, it is to create a minion handle with decree dominion

[00:25:47] 24.

[00:25:48] I'm also on Spotify, but you can also reach me on Facebook at Darion greatness Morris as

[00:25:54] well.

[00:25:54] And then email Darion Morris Tuesday at gmail.com for any services.

[00:25:59] And we'll be sure to include those links for everyone to make sure that, um, anybody who

[00:26:06] wants to hear your story or reach out can do so.

[00:26:08] Yep.

[00:26:09] I appreciate it.

[00:26:10] Thank you for your time.

[00:26:12] Thank you.

[00:26:12] Thank you.

[00:26:13] Thank you.

[00:26:13] It's been a pleasure being on the podcast.

[00:26:15] All right.

[00:26:16] All right.

[00:26:17] We'll talk to you later.

[00:26:19] We will keep in touch at this point.

[00:26:22] I want to travel and visit because I want to taste test.

[00:26:25] Yeah.

[00:26:27] I want to taste your cake yet.

[00:26:28] Yeah.

[00:26:29] Right.

[00:26:29] What'd they say?

[00:26:30] Somebody, uh, one of the ladies the other day was on the phone.

[00:26:33] We're doing like a quick call.

[00:26:35] And she said, yeah, she live in New Jersey.

[00:26:38] She said, you going to mail me one of them pies?

[00:26:42] She said, no, I'm being serious.

[00:26:44] I'll pay for the express shipping.

[00:26:45] She said, I need one of them cakes and one of them pies.

[00:26:47] But if he listens to me and I get my way, we're going to be traveling.

[00:26:53] We're going to be traveling a little bit of everywhere before it's over.

[00:26:55] So, you know, like everybody, you know, as far as travel wise, everybody wants to go

[00:27:00] to, you know, the exotic places and all this stuff.

[00:27:03] And I get it.

[00:27:04] Sometimes I was telling her one time, I want to see the country.

[00:27:08] You know what I'm saying?

[00:27:08] I want to see, you know, the States.

[00:27:10] So people like you would give me a reason to say, man, I want to check Indiana out.

[00:27:14] You know, let's check Darion out.

[00:27:16] Let's see what he got going on.

[00:27:18] You know what I'm saying?

[00:27:18] So that, I mean, that's eight.

[00:27:21] Especially when we're in the South.

[00:27:23] And sometimes I forget that the rest of the country is not like the South.

[00:27:30] And sometimes we probably need to get away from the South to breathe and to realize that

[00:27:35] everywhere people don't have the same thought process as the South because sometimes, wow.

[00:27:41] Exactly.

[00:27:41] Yeah, I do always, I've always said I wanted to travel to four corners.

[00:27:45] So I've been to Florida plenty of times, but never been to New York, Cali or Seattle.

[00:27:50] So I always said that me and my best friend said actually, he's going to go to Seattle this year.

[00:27:56] That's what I want to go to.

[00:27:58] That's what I want to go to.

[00:27:59] Just to do the four corners.

[00:28:01] Do it.

[00:28:01] I'm telling you, you're going to enjoy it.

[00:28:03] You're going to enjoy anywhere just being somewhere you've never been.

[00:28:07] Seeing the sights.

[00:28:07] Seeing the sights and seeing how, I just love people.

[00:28:10] I like to see how people move and how they move in their day.

[00:28:14] And it's very interesting just going to different restaurants and tasting the food, tasting the

[00:28:20] culture, experience the wood.

[00:28:23] If they got a music scene.

[00:28:24] Oh man, I think Seattle has a great music scene.

[00:28:26] And a lot of great bands have come out of there.

[00:28:30] Yeah.

[00:28:30] That's on our list.

[00:28:32] Man, we go, a lot of times we'll go places and we'll just, I'll just, I like to look up black owned stuff when we go somewhere.

[00:28:38] And, uh, and we'll find like a, you know, a black owned bar or something where they have music.

[00:28:44] And we'll be restaurants and fabulous singers, man.

[00:28:48] Just singing at a restaurant, you know, like a bar.

[00:28:51] And it's like, man, these people are fantastic.

[00:28:54] Yeah.

[00:28:54] They actually, uh, in Indy, they actually have a Facebook group called black dollar Indy, where they have all the, uh, us entrepreneurs, like your, it could be anything from tax services, barbershops, food, uh, everything black owned.

[00:29:09] Everybody posts on Wednesdays.

[00:29:10] They call it ad day.

[00:29:11] We all post like your services and nail tags, barbershops, uh, lawyers, um, just everything kind of like a black wall street kind of thing.

[00:29:22] That's beautiful.

[00:29:23] I've seen those for, um, there's one for, uh, new Louisiana for new Orleans.

[00:29:29] We go to new Orleans usually about once a year.

[00:29:33] And, um, there's a group that I've sent that I'm a member of that they have, um, black owned businesses in new Orleans, specifically restaurants, because that's, that's what I'm interested in.

[00:29:45] Yeah.

[00:29:46] I still got to go there.

[00:29:47] I got to go to new Orleans with my sister.

[00:29:48] Try that.

[00:29:49] I got to try that.

[00:29:50] I'd have made jambalaya before, but I got to try that gumbo and stuff.

[00:29:54] And then beignets.

[00:29:56] Oh, I got to have them beignets.

[00:29:58] Yes.

[00:29:59] You need to go to new Orleans.

[00:30:00] Oh my goodness.

[00:30:01] I love it.

[00:30:03] There's a restaurant called Neo's that we go to.

[00:30:06] Yeah.

[00:30:07] And it's black.

[00:30:08] The food is fantastic.

[00:30:10] The amount of food on top of the way it tastes.

[00:30:14] Mm.

[00:30:14] I'll have my toes.

[00:30:15] The, you need to go, you need to plan your trip to new Orleans.

[00:30:18] Yeah.

[00:30:18] Go to new Orleans.

[00:30:19] I mean.

[00:30:20] Do your four corners and new Orleans.

[00:30:22] Okay.

[00:30:23] It is wonderful.

[00:30:25] Yep.

[00:30:25] You go to knowledge.

[00:30:27] You go to knowledge.

[00:30:33] Yeah.

[00:30:33] Then go in there.

[00:30:34] Yeah.

[00:30:35] Yeah.

[00:30:35] would think because of all the tourism that their local people are like you know it's people but

[00:30:41] when we go we are treated like family he's a big falcons fan and yeah i wear my falcons gear

[00:30:50] and they'll rag on me a little bit but you know it's all the tsa agent

[00:30:57] like we get picked on the whole time y'all the nfc south you look yeah yeah they'd be like they'd

[00:31:03] like man you braid you you you stupid braid to wear that i mean they'll just go home i hope y'all

[00:31:10] trade for i'm a bear man so i hope y'all trade for justin fields man we gotta hope y'all get

[00:31:17] we gotta get somebody man it's that quarterback situation man we'll see them all right well

[00:31:27] thank you it was thank you for your time brother thank you for your time man you guys have a good

[00:31:32] night all right you too my brother thanks for joining us on this episode of the beyond i do

[00:31:44] podcast please make sure to like this episode and also subscribe to our podcast you can also find us

[00:31:52] on facebook instagram and youtube at the beyond i do podcast and until next time we will holla at y'all

[00:32:01] you

[00:32:02] you

[00:32:02] you

[00:32:02] you