Extra, Extra: HeyCloie Chapter Two is HERE! →

welcome/welcome back to heycloie

Vlogcast (/vlɒɡ/| kast) : an arthouse variety show

Part vlog. Part podcast. Part reality — 100% belief. Unapologetically.

This is not just a show. It’s a movement—for anyone building something real, reclaiming their voice, or redefining success from the ground up.

Welcome to HeyCloie. I’m not performing. I’m becoming.

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Chapter Two Begins….

Click HERE to watch

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What’re YOU building? Pop it into the comments!

I’m finding that one of the most powerful ways to start a journey is by declaring it — both out loud and in writing.

If it feels wild —

If it feels crazy —

If it scares you — chances are: that’s the dream (at least to start)

So, step one: be bold.

Shout it out below and get your judgement mind (bless it) outta the way — if for even a second. Sometimes that’s all the space the magic needs to take root.

Can I fish for you? Not at all. But I CAN carry the frequency and believe into it with you.

Why? Because if I can do it, you can too — and whatever you want to create, to grow? TOTALLY worth it.

Thanks for sticking with me!

❤️ — Cloie

Gotta Eat: A #FoodPorn Daydream →

Have you seen my show, HeyCloie.com?

Click HERE to watch and subscribe

The world, amiright? Rather than get into all that (‘cuz there is a LOT to say), let’s just think about food.

Here’s some photos from some of my recent/favorite food porn experiences. Armageddon or no, you gotta eat —might as well do it like you mean it.

I Made Steak.

And boy did I.

After marinating in a homemade dry brine, this was accomplished with a quick sear on each side + an oven bake at 400 degrees for about 5ish minutes.

Oct-Tapas

Okay, I didn’t make this one. Heaven did.

I’m still daydreaming about this delicious little snack from our last trip to Spain. This amazing Valencian farmer’s market had the BEST snacks. Case in point: this little skewer of goodness featuring olives, cornichons, pearl onions, red pepper, and octopus.

I Made Spaghetti Tenders

Kinda self-explanatory. I was stoned and couldn’t decide between spaghetti or fried chicken.

I picked both.

Bowl features my homemade marinara (made with Taylor Farms tomatoes), homemade pickle-brined fried chicken tenders, and pasta.

Turn the Water Into…

And then, sometimes, you just gotta do a liquid dinner. I don’t usually drink Tempranillo, but I did on my recent visit to Garage Sale Vintage in NYC. In the glass: Bodegas Mas Que Vinos 'Los Conejos Malditos' Tempranillo Carbonico

I know where to find her and I absolutely got the digits.