December 5, 2025 • 40 mins
For NightSide’s last hour of the week we like to keep it light and have fun! This week Dan asked everyone what their go-to comfort food is.
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Speaker 1 (00:00):
It's night Side with Dan Ray. I'm telling you Boxton's
niche radio.
Speaker 2 (00:06):
Thank you very much. Al Griffith. Okay, we are ready
to rock and roll. It's the twentieth hour on Nightside.
For those of you who have never listened to Nightside before.
We end every week with the twentieth hour, where we
talk about a topic that people are going to have
fun with in some form of fashion. We want to
(00:28):
end on a happy note. I think we've had a
very good week this week, and I really mean that
very quickly. Just to give you a sense of the
scope of what we do on Nightside, we spent the week,
we began the week all the way back on Monday night.
Some nights I kind of remember what we did. On
Monday night. We talked with Jacqueline Goodman about avoiding airport arrest,
(00:52):
talk with John James Moroney Junior about China limiting rare
earth minerals, talk with Bobby Livingston about and Albert Einstein
auction at our auction, and talk with ACU weather meteorologist
Brian Thompson. We spent the nine o'clock hour talking about
the opening statements in the Brian Walsh murder trial with
attorney Phil Tracy. We then spent another hour with reaction
(01:15):
to the opening statements of that trial, and then at
eleven we talked about Medford's crazy plan to reduce trash
pickup from once a week to every other week. On Tuesday,
we talked about Boston housing. We talked about revenge quitting
with a gentleman named John Barrowman. We talked with Ron
Glasgow about homes or stock market decisions that young people
(01:40):
are now making. Talk with in Andrea Sachs about a
new forty five dollars TSA fee. Talk with a Republican
candidate for Governor, Mike Kinnely about more transparency here in Massachusetts.
We talked about the problem of this commission that has
(02:02):
not been able to come up with a replacement for
the Massachusetts flag CeAl or motto just unbelievable waste of money.
Wednesday night, talk with Sam Drysdale of the State House
News Service about the new high school tests that will
replace MCAST. Talk with AMAS to NUMA about the failure
of customer service. We will get a MOSS on next week,
(02:24):
I hope for a full hour. We talked with Michael
Brumer about ID theft online shopping something you got to
be careful of. Talk with doctor Katherine Athens about people
young people being too young for cell phones at the
age of twelve. Talk with Dan Flynn. Wrote a great
piece in The Globe about the man who invented conservatism,
the unlikely life of Frank s. Meyer. But in intersecting
(02:46):
with David Brodnoy, former host who sat in this chair
before Paul Sullivan, who sat here before me. Talk with
Rick Edelman the Truth about college at ten o'clock on
Wednesday night, the media accusing Donald try Trump of dozing
off after having ignored on Joe Biden's problems with his cognition.
(03:10):
I should let me put it mildly. Thursday night. Talked
with Emily Swingey of the Boston Globe with the Cold
Case files. Talked about Google trends, talked about Talk with
Chad Finn of The Boston Globe about the patriots vicious
defense last week against the Giants. Talked with Russell Contreras
about many people now are not taking anti Semitism even
(03:31):
though it is rearing its ugly head sufficiently seriously. Talked
with Mark and Joan Handel last night about they're facing
eminent domain for the construction of the Sagamore Bridge. Talked
about this Catholic church in Dedham last night for two hours.
Today of course we talked about it in the ten
o'clock hour because the archdioces has told him take down
(03:52):
the ice was here signed tonight, talked about cold weather
at nine and we talked with Brian Earl about Christmas traditions,
with Gail Pratt about holiday hazards, with Suzanne Castle about
small businesses struggling, and Alan Smith about Simon Mal's and
helping Cradle to Crayons get Christmas presents for kids. She
can see. We cover a lot of subjects on Night
(04:13):
Side and we're going to finish tonight with your go
to meal, your comfort food meal. Today was a brutally
cold day in New England, so I want to know
on a daylight today, if you have the ability to
have in your home the food that you would prefer.
(04:34):
I'll tell you. For me, it would be chicken pot pie.
And if you can give me a couple of Parker
House rolls, I'm in heaven. I'm totally in heaven. So
I'd love to hear from all of you what is
your comfort food? On a day like today when it
just is bitterly cold, that's what we're going to talk about.
I'm going to go to phone calls, but before I
(04:54):
do that, I just want to remind you we've had
a great response from charities who want to be on
the Night's I thirteenth Annual Charity Combine, which will occur
on Tuesday night, December twenty third, from eight until rather
from ten until midnight. I have room for maybe one,
maybe two more charities, and we're going to close it off.
(05:16):
So if over the weekend you know of a charity,
and I don't want you to call us and say, oh,
I know of a great charity, give them a call.
No no, no, no no. We don't call out. If
you're a member of a board of a charity, give
us a call and we'll try to fit you in.
No promises, but we'll get back to you and I'll
let you know what the reality is. We're not going
(05:36):
to have a wait list. I may have one or
two in a weight list, but I don't want to
put you on a wait list. We still have room
for a couple of great charities, So I'd like you
to be a five on one c three. You don't
have to be. If you're a legitimate charity and you're
doing something good for your community, you can come on
on Tuesday night, December twenty third, between ten and midnight,
(05:57):
all my phone, You're where you are, I'm where I
and we'll talk for about four minutes about the mission
of your charity, about what you do, who you serve,
who you help, and what you need. Do you need volunteers,
do you need more funding, do you need support? Simple
as that we've done it now twelve years in a rowd.
This will be thirteenth annual Night Side Charity Combine. Really
looking forward to it, and I hope that if you're
(06:20):
listening tonight and you haven't reached out to us, give
us a shot. It might work out very well for
all of us. Okay, taking a break, We are going
to ask you the question, and there's no wrong answer.
And by the way, remember everybody has a hall pass,
so even if you called earlier this week, you can
call in this hour. This is a free for all
(06:42):
eleven o'clock twentieth hour. What is your favorite comfort food,
however you define it. You can talk about a main
meal as I just did, chicken pot pie, a great
chicken pot pie, Give me a couple of Parker House
type roles, and I'm in heaven, no matter if it's snowing,
(07:05):
if it's pouring rain. But you know what I mean
by comfort food that day when you don't want to
go out, or maybe you maybe you're somebody who cooks
and you have an ability to cook. Let us know
we're going to share ideas here because maybe over the weekend,
some of us we'll be able to steal an idea
from you and have a great meal. That's what it's about.
(07:25):
Coming back on night Side. The only line open right
now is six one seven nine three. It just filled.
The lines are full. As soon as we get to
some callers start to call six one seven, two five,
four ten thirty. Not now six one, seven, nineth three
one ten thirty. Your favorite comfort food, your favorite meal.
It should be easy. Okay, I'm not talking about, you know,
(07:47):
doing a turkey dinner. If you want to tell me
it's a turkey dinner, that's a lot of work. But
you know, you throw a chicken pot pie in the
oven forty five minutes later, you're in heaven. At least
I am. Coming back on Knightside.
Speaker 1 (08:00):
Right after this, You're on night Side with Dan Ray
on w BES, Boston's news radio.
Speaker 2 (08:08):
Rob says his favorite comfort food is a mug root
beer with a scoop of ice cream. It's not comfort food,
that's a comfort drink. Rob. No, he says his favorite
food is pasta.
Speaker 3 (08:20):
I like that.
Speaker 2 (08:21):
Let's go to Joe and Lynn. Joe, I owe you
a phone call. Thank you for calling in tonight.
Speaker 4 (08:26):
I will get you over here, and thank you Dan.
I've been thinking of you. I hope I didn't know
more overwhelm you. I tried my best to.
Speaker 2 (08:32):
If you have it, I'll call you over the weekend. Okay,
what's what's your favorite comfort food? Joe?
Speaker 4 (08:37):
I want to say before I tell you, I enjoyed
your guests. I'm going to call in next week on
the comfort No, the oh.
Speaker 1 (08:43):
What is it?
Speaker 2 (08:44):
Oh?
Speaker 3 (08:44):
What's that?
Speaker 5 (08:45):
Oh?
Speaker 4 (08:46):
That girl you hit on it about customer service. Yeah,
I'm gonna call and she and I enjoyed Phil Tracy.
That's a disgrace. What happened to Catholic Church and a
few other things. My comfort food is soup, wedding soup,
meatball soup.
Speaker 2 (09:03):
What type of soup?
Speaker 4 (09:05):
There's wedding soup. I get it at Italian wedding soup.
I get it at Whole Foods. Oh really, okay, Yeah,
there's a whole bunch of there's like fifteen different soups there. Dan,
I don't go there too often. I don't have much money,
as you know. But when I go, I had a
bunch of extra containers. They were very nice. They put
them in the small containers and you can't put them
too full because one of them almost broke. But anyway,
(09:25):
and I probably put them in the micro.
Speaker 2 (09:27):
What is Italian? I've never had Italian wedding soup, so
it's got to have some pasta in there.
Speaker 4 (09:32):
Yeah, a little pasta, a little meatballs and other things.
And my other FA soup is cream of mushroom soup,
pasta soup, all all kinds of soup, even if.
Speaker 2 (09:41):
You're a soup. Okay, that's okay.
Speaker 4 (09:43):
Yeah it's And I like chicken pot pie too. And
they even have lost lobster bisk I've never tasted that.
What is that? I'm gonna try it next time.
Speaker 2 (09:54):
I think you'd like it. Yeah, it's it's made with
lobster and it's kind of like a it's a thick soup.
It's because it's a bisk and sometimes they serve that
with croutons, lobsterbisky. Yeah, it's it's pretty rich. Let me
put it like.
Speaker 4 (10:07):
That, okay, and ice coffee and ginger. I'll tell Robbi
like root beer too, but it's a little too sweet
for me. But all right, Dan, I'll speak to here.
Speaker 2 (10:16):
His is non sweet sugar free?
Speaker 1 (10:19):
Oh?
Speaker 4 (10:20):
Really, do they have it? I've been looking for sugar
frees because you know the line and.
Speaker 2 (10:24):
Robert pick up and I'll tell you the name of it.
How about that? Okay, okay, thanks, I'll get you over
the weekend. Thanks very much. We're going to go next
to Doreen Is in Chelsea. Hey, Doreen, what is your
favorite comfort food?
Speaker 6 (10:37):
Beef nodle soup?
Speaker 2 (10:41):
Here we got two soups right out the bat.
Speaker 3 (10:44):
Yeah, who makes that soup?
Speaker 2 (10:47):
Is that one you make yourself? Or is that off
the shelf?
Speaker 4 (10:50):
Yes?
Speaker 6 (10:51):
No, no, no, no, I make it myself.
Speaker 2 (10:53):
Good. I kind of figured you would have to be
because I've never seen beef noodle soup. What is in
it besides beef and new toodles? Or is that is.
Speaker 7 (11:03):
No celery?
Speaker 6 (11:05):
Onions, carrots, pieces a little beef and egg noodles. Egg
noodles and beef broth.
Speaker 2 (11:17):
That sounds pretty good. Is that your own creation or
is that something you learned from your mother or your grandmother?
Speaker 6 (11:26):
No, I see my grandmother used to make it and
chicken soup, but I make it myself.
Speaker 2 (11:33):
Well, you know, sometime when I'm hungry, I'm going to
give you a call.
Speaker 4 (11:36):
Okay, thanks to yes and and Dan have it. Oh,
can you do a shout out to.
Speaker 6 (11:43):
Hazel and Everett. She listens to you faithfully every night.
Speaker 2 (11:48):
Hazel and Everett, thank you for listening to me. You're
a friend of my friend Doreen from Chelsea, and any
friend of Doreen is a friend of mine. So Hazel
in Everett. Absolutely, we just did it like that.
Speaker 7 (12:02):
Dorian, have a nice thank you. Have a nice Christmas.
Speaker 2 (12:07):
Well, hopefully we'll talk before then, but merry Christmas is
as well, thanks Dorian. Okay, all right, when we have
we have Joe. We'd sometimes get Glenn too, so I
got Glenn and Brighton here. Hey Glenn, how are.
Speaker 3 (12:19):
You oh hanging in there? I hate this weather?
Speaker 2 (12:23):
Yeah, it's no fun, that's that's for sure. We talked
about that in the first hour or so. So, what's
your favorite comfort food? Chewye, however you would describe comforts
to food, what is it?
Speaker 5 (12:35):
Chili?
Speaker 3 (12:37):
H I chili con coney. I like it with cut
up hot dogs and cheese crackers.
Speaker 2 (12:43):
I'm telling you that that sounds pretty good. I'm not
a big chili fan, to be honest with you, but
that actually sounds.
Speaker 3 (12:49):
I can't find it anyware. I can't find it, you know,
like unless you go to Wendy. I mean, I'm looking
for a mom and pop restaurant that hands it. Man.
Speaker 2 (13:01):
Yeah, so you're not talking about making it yourself. You're
talking about going out somewhere.
Speaker 3 (13:05):
Okay, Well, yeah, I have a friend that's gonna make
it for me.
Speaker 2 (13:09):
Yeah. But well here's what we do. Here's what we do, Glenn.
If there's a restaurant you live in Brighton, there's a
restaurant close to Cleveland Circle that serves chill. Okay, well,
if it's a restaurant anyway, I'm trying to make it
simple for you, Glenn. I'd rather have whatever anywhere within
Greater Boston where they serve chili. Concarney call in and
(13:32):
we got you another customer. Glenn, from Brighton.
Speaker 3 (13:34):
Okay, yeah, I mean I go to Peabody but they
don't have it.
Speaker 2 (13:39):
No, but we've got to get you to somewhere where.
If it could be somewhere between there and Peabty, that
where you get your chili con carney, no problem. If
we can, if we can make life simpler for you,
that's what we're talking about here.
Speaker 3 (13:49):
Okay, all right, when are you going to do it?
What RHYNDI sha gives?
Speaker 6 (13:54):
Uh?
Speaker 2 (13:55):
Maybe next week. I know that's your favorite, so maybe
I remember that. Put that in the back of the man.
Send me an email during the weekend. We'll do grind
your gears. Haven't done it in a while. We did
brushes with celebrity last week. All right, you're not thrill
with that, but that's okay, Thanks Glenn. We'll do grind
my gears, but you gotta send me a text, give
me a just give me a call or something like
(14:17):
about Thursday call. Yeah, okay, sounds great. Okay, thanks maning
touch to you soon. Let me go to Bob and
Rhode Island. Bob, what is your comfort Dan?
Speaker 8 (14:27):
How are you?
Speaker 2 (14:28):
Oh, Bob, I'm great. I hope you can just tell
me your comfort food I don't want to put you
in the water. It's too cold tonight.
Speaker 8 (14:35):
Wow, I'll take it. I want to talk about lasagnya
and velvena cheese. That's what I want.
Speaker 2 (14:44):
So what do you do?
Speaker 8 (14:45):
I get it a day's market in Rhode Island.
Speaker 2 (14:48):
So is that something you can buy already made or
do you make it yourself?
Speaker 8 (14:52):
Do you buy the mad already made?
Speaker 2 (14:56):
Really? Okay?
Speaker 8 (14:57):
But I have one more thing, dan oh is going
to put your water. What do you think do you
think Trump's worried about the Snap benefits? People don't have
any food, enough food. They're not worried about comfort food.
They're worried about food period.
Speaker 3 (15:14):
Well I think that that's correct.
Speaker 2 (15:17):
Uh yeah, people who are looking for Snap benefits need food,
and I want everybody who needs food, and I hope
President Trump feels the same way.
Speaker 9 (15:26):
Uh.
Speaker 2 (15:27):
I pay plenty of taxes and part of that taxes
goes to support the military, and part of those taxes
go to provide benefits for people who need food. I
have found out that there's a lot of people who
are getting SNAP benefits who maybe shouldn't be getting Snap benefits.
So I want I don't want anybody to be kicked
(15:47):
off who deserves them. But I also don't want people,
you know, taking advantage of the system. There goes Bob.
We didn't even put them in the in the water here.
As simple as that. We're all going next. Let's go
to Steven Merrimack, New Hampshire. Steve, my favorite comfort food
is chicken pot pie. What's yours?
Speaker 5 (16:06):
Well, it's funny you should say that, Dan, because that's
what I have for dinner.
Speaker 2 (16:11):
What type?
Speaker 8 (16:12):
I never have?
Speaker 5 (16:13):
Chicken pot pie? I decided to have it out of
the blue. But my actually, my favorite is pizza. I
can eat pizza, you know, on a cold night. Nothing
better than that, and maybe a cors Light or my
favorite beverage.
Speaker 2 (16:26):
I'm telling you, I'm a big pizza guy. I never
ate pizza much as a kid. I grew up in
an Irish household, and once I finally had pizza when
I probably was fifteen or sixteen, I fell in love
with it. But uh, widget, widget, did you have a
chicken pot pieh it was not.
Speaker 5 (16:44):
It was a KFC.
Speaker 2 (16:45):
Actually, how is you know something KFC stuff isn't bad?
To be honest with you, how was the KFC chicken
pot pie?
Speaker 5 (16:55):
It was great. I didn't have any problem with it
at all, you know what I mean. I go walk
to eat, so I just saw it and I said,
I'll check it out.
Speaker 2 (17:03):
I had a buddy. I had a buddy of mine
who was a major league pitcher, okay, who we were
friends for a long long time, and he used to
love KFC chicken pot pie. And he knew I loved
chicken pot pie. Uh, and he used to say, just
go to KFC. And I tried it a couple of
times and it was really good. I'm not a huge
(17:25):
KFC guy. I am not a huge fast food guy,
but he was righting the money. It's funny you had
mentioned KFC rather KFC chicken pot Pie really good, really good.
Speaker 5 (17:36):
Well, I just gotta say, if compared to last night today,
tonight is a heat wave.
Speaker 2 (17:42):
Yeah, it's a little warm up, but we had a
great hour tonight at nine o'clock. People talking about the
cold and whether they love it or hate it. It's
just it's just interesting.
Speaker 5 (17:53):
Thank God for one star Motels. They give him one
star for no reason.
Speaker 2 (18:01):
I hear you, I hear you.
Speaker 5 (18:03):
The window.
Speaker 2 (18:05):
Yeah, no, I understand that it's okay in the summertime,
not in the words you got you gotta go to
a two star of the water time, as far as I'm.
Speaker 5 (18:11):
Consumed, I just had no choice. So I went there
and I didn't really like it. But it's hard. It's
hard to sleep when your teeth are chattering.
Speaker 2 (18:20):
This is true. This is true. This is true. Stay warm,
my friend. Okay, be well, be well, thanks Steve, talk.
Speaker 5 (18:27):
So thank you.
Speaker 2 (18:28):
Let me keep rolling here. Gonna go to George and Bridgewater. George,
welcome back. How are you gonna get you in here
before the break at the bottom of the hour? Your
favorite comfort food? George?
Speaker 10 (18:38):
Well, yeah, my favorite is mac and cheese, which is
probably not good for my heart, but that's I buy
these pubs this small because I'm not a big eater,
but I just love it. That's my comfort food.
Speaker 2 (18:54):
There's a lot of people. There's a lot of people
who like mac and cheese. I am not a big
fan of mac and cheese, to be honest with you,
but I don't know why. It just has never really
appealed to me. I have a friend of mine who
does a lobster mac and cheese, which is very good.
Speaker 5 (19:14):
Well that sounds good.
Speaker 11 (19:16):
Yeah, yeah, Hey, Dan, the Three weeks three weeks ago
when I called you and asked, uh, I talked about
the subject.
Speaker 10 (19:27):
But then I changed it to I needed the number
of Window World. Yes, And so I did call him.
And I won't say how many windows. I'll let your
your listeners do their own thing. But they gave me
an estimate of uh, you know, right around five grand.
And then, you know, being married to a Chinese woman,
(19:48):
she has to get another estimate. So I called someone
else that advertised with you, just maybe three others, and
I had their numbers and they came in at twenty
two thousand. And you believe that I can believe mention
their name because they may not be happy with this call.
Speaker 2 (20:07):
You know well, you know well Window World is. And
I'm telling you right now, George, I'm sitting in my
you know studio. It's it's a room that has been
converted into a studio. Yeah, I'm knocking on these windows
and I'm holding my hand up to the window. They
are as tight. There's nothing coming in and there's no
(20:27):
ac going out in the summertime. If you get those windows.
And what you should do is you know, mentioned that
you're a night side listener and make sure that you
get on schedule. Uh, and I think I think you're
going to be very happy.
Speaker 10 (20:48):
Yeah, there's seven weeks and I'm in no hurry. And
I mean this house is eighteen ninety so it's it's
got those old windows with.
Speaker 8 (20:56):
The sash of the lead pull, you know.
Speaker 5 (21:00):
Something, probably a forum.
Speaker 12 (21:02):
But anyway, No.
Speaker 2 (21:03):
Here's the deal. Here's just so No, I'm glad you
mentioned it. This is this is really good. First of all,
the guy that owns it is Eric Peaboty, so you
should ask for Eric. The house that that I live
in was built in eighteen eighty six and I had
the same type windows you had, with the stashes they got.
(21:24):
They moved all the sashes out, they took everything off.
They put plenty of insulation in to make sure that
they windows. These windows look beautiful. They're fifteen years old, George.
They look as good today as the day they were
put in.
Speaker 10 (21:41):
Yeah, and I'm probably getting a new updated window than
then yours. I'm very happy with the price. I didn't
even want a second estimate, but I mean, I'm not
gonna argue.
Speaker 2 (21:50):
Well, that's what I tell I tell, I tell everybody
that you know, you don't believe me shop around. I
wouldn't advertise for them if if they were not a
good quality product. And everybody who I know, like myself,
including family members, Uh, to be honest with you, nephews
and brothers, you know, family members have I wouldn't recommend them.
(22:12):
And I have these these they're good sized windows, and
they have you know, the window panes look like the
separate window panes, but it's it's one window pane and
it looks beautiful and it is a tight window. And
you growing up in my neck of the woods, you
(22:33):
got to make sure that that the cold stays out outdoors.
These windows will save you some money. Thank you for
the unsolicited advertisement. All right, George, we'll talk to and
I'd never lead. I would never lead you. I'd never
leave any lead anyone on Night Side Astray. Everybody who
advertisers on this program, they have to have my seal
(22:54):
of approval. Whether it's Eastern Bank, whether it's Awake and Wanity,
whether it's doctor sal Uh, doctor Frankie, whether it's Window World. Absolutely, George,
thank you much. I appreciate it.
Speaker 10 (23:06):
We'll talk soon, okay, buddy, thank you.
Speaker 2 (23:08):
Merry Christmas. If we don't chat, hopefully, we will, but
merry Christmas. Thanks be yeah YouTube, All right, good night
George six one seven, two, five four ten thirty one
line there six one seven, nine three one ten thirty.
What is your go to comfort food? That's the question.
Everybody has to go to comfort food. Let's get it
(23:29):
out there because maybe it's going to give some of
our listeners a chance and an idea for dinner tomorrow night.
I might pick up on one of your ideas for
dinner tomorrow night. That's why we're doing it. And this
was not my idea. This was Marita aka Lady Lightning's idea.
We'll be back on Night's Side right after this.
Speaker 1 (23:48):
You're on Night Side with Dan Ray on Way Boston's
News Radio.
Speaker 2 (23:54):
All right, let's keep rolling here. We're gonna we're gonna
move in pretty quickly. Hey Brian and North Chelmson, Hey Brian, welcome.
How are you?
Speaker 7 (24:02):
I'm Dan at BC and North Chelcter. Joe and I
are up in the bar listening to the twentieth Hour.
Speaker 2 (24:08):
Yeah, I was wonderings the bar still open or is
it closing?
Speaker 7 (24:10):
Eyes still open?
Speaker 2 (24:14):
If I was twenty miles of it, I'd be there
by by twelve thirty go ahead.
Speaker 7 (24:18):
Brian, I'm going to give you my top five list, Dan.
Speaker 2 (24:22):
Whoa whoa top five? Okay, go ahead.
Speaker 7 (24:25):
Shepherd's Pie, chicken pot pie.
Speaker 2 (24:27):
Yeah.
Speaker 7 (24:28):
Oxtail soup, Chili and mac and cheese.
Speaker 2 (24:33):
Wow, you cover the waterfront here. Oxtail soup.
Speaker 7 (24:37):
I have met my dad with my grandf my grandfather,
and it was like, it's a vegetable soup made with oxtails,
and you know, the fat and the oxtails just makes
the bra so amazing, and I'm sure it's not good
for you, but it is very tasty.
Speaker 2 (24:51):
Now let me ask you, this is oxtail. Do you
is the oxtail just used to make the broth? Or
is do you actually ingest oxtail?
Speaker 7 (25:01):
You you make it to make the broth and then
the meat on the bone literally falls off and it's
so tender.
Speaker 2 (25:08):
Wow, oxtail man.
Speaker 5 (25:11):
Yeah, it's so good.
Speaker 2 (25:12):
There's just something about Oxdale, Brian that I would probably.
Speaker 7 (25:16):
Never if I made it for you. Dan, I'm telling
you right now, you'd make it the next time.
Speaker 2 (25:23):
Okay, I'll believe you. But it's just the wrong end
of the ox If you get my drift.
Speaker 7 (25:29):
It's all edible, Dan, It's all edible.
Speaker 2 (25:34):
Well, say hi to Joe for me and have one
for me in abstential.
Speaker 7 (25:37):
Okay, we'll do brother, be safe.
Speaker 3 (25:40):
They want thanks.
Speaker 2 (25:41):
Bride, Thanks you soon. One of my great friends, Tam
is in Winthrop. Tim great to hear. It's been a
while where you've been.
Speaker 12 (25:49):
Uh, coushawan, I'm coming back. I'm going back Sunday. Iway
have have for Thanksgiving. And uh I took my Canada
goose jacket with me back in.
Speaker 2 (26:00):
Four toon to Tucson.
Speaker 12 (26:04):
You've been there, right, Yeah, you took.
Speaker 2 (26:05):
A Canada goose jacket to Tucson.
Speaker 12 (26:08):
Yeah, because the mountains right near by, Mount Lemon.
Speaker 2 (26:11):
Oh. So how cold was it then?
Speaker 12 (26:14):
Because right last week, well, I was having a Thanksgiving
before I left. It was seventy four seventy eight in
the daytime and it was sixty eight seventy at night.
It's just nice.
Speaker 2 (26:27):
It's not what my question then remains, a goose.
Speaker 12 (26:31):
Jacket, A Canada goose jacket. It's thirteen thousand tea all
I mean.
Speaker 2 (26:38):
But it's not cold at this time of year, or
is it?
Speaker 5 (26:41):
Oh?
Speaker 12 (26:41):
Mount Lemon, it is, it's just like here. Oh, but
then you get down the bottom and then I think
you so.
Speaker 2 (26:47):
You were giving me the temperatures at the bottom.
Speaker 12 (26:49):
I get it correct, but they haven't all gotten right
block from my duplex, and it's I like my favorite
comforts for it is the angel Heapasta with the Basavazoo soup,
and I like the meat balls, and it's Santa I
love those places. That's my one around there.
Speaker 2 (27:10):
I will tell you we had we had dinner at
Olive Garden last Saturday, actually Saturday Saturday. It's always good.
You can't beat this Saladay.
Speaker 12 (27:20):
I like that Tony Bennett Mafia, Frank Sinatra music. I
like that music. And then in Winthrop we have a
Bellinos restaurant that's almost as good as you all got it.
So I'm gonna go there tomorrow night, and then I
gotta go back to Tucson them on Sunday, and I
had to. I'm coming back for my doctor's appointments around
(27:43):
the fourth Christmas and stay around here with my friends
and then get the hell out of here till like, uh,
spring training, are.
Speaker 2 (27:54):
You retired at this point? And you still?
Speaker 12 (27:56):
Yeah, retired for you, but we have two teams spring
training down there, and that's in February.
Speaker 2 (28:04):
I'm trying to think who's down this the White Sox
down there.
Speaker 12 (28:07):
I forget. I haven't been down when I've been down
in the winter time yet.
Speaker 2 (28:12):
A long time ago, the Indians were at Maya in Tucson. No,
the Indians were in the old days. I mean back
in the sixties and seventies. They were in Tucson.
Speaker 12 (28:22):
And there's a lot going on with the you've in
downtown there. It's small, but they got a lot going on.
I'm out by Green Green Valley. You know what that is?
You know them all?
Speaker 2 (28:34):
No, No, I'm not all that familiar with I've been
there once. I've only been there once.
Speaker 12 (28:38):
So you all the buses are free, All the busts
are free down there.
Speaker 2 (28:41):
Someone's paying for them. The taxpayers are paying for them.
Speaker 12 (28:44):
Than yuess, I can't wait to go seventy eight seventy four,
hell out of air.
Speaker 2 (28:52):
Hope to talk to you before Christmas if I don't
marry Christmas.
Speaker 12 (28:55):
Okay, yeah, you got to go back there. It's beautiful,
all right.
Speaker 2 (29:00):
Good one. Let me go to John in New York. Hey, John,
your favorite comfort food? Which what would that be.
Speaker 8 (29:08):
About?
Speaker 7 (29:08):
Uh?
Speaker 13 (29:09):
Hello, yeah, pizza and believe it or not.
Speaker 9 (29:15):
Then there's a chicken pot pie Marie Calendar Kine in
the oven right now, baking for me on my way home,
and I'm going to eat it when I get home
with a nice cold beer.
Speaker 2 (29:27):
Now, how did you if you're on your way home,
how did you get it in the oven? Did you
set it a timer or something?
Speaker 8 (29:35):
No?
Speaker 14 (29:36):
My son called me, and I was thinking about this
chicken pot pie after whom I'm in the freezer in
the basement right. He bought them a few weeks ago,
and I haven't eaten. I said, Man, I'm this cold
weather walking across the parking lot tonight.
Speaker 13 (29:52):
I'm thinking about that pie. And I put on the
radio and there you are talking about it.
Speaker 2 (29:58):
Now you're talking. See, Now, that's what it is. It's
great minds. They can like.
Speaker 13 (30:04):
I know, that's just right.
Speaker 8 (30:05):
It's unbelievable.
Speaker 2 (30:07):
Listen.
Speaker 7 (30:09):
One thing, the Olivens.
Speaker 14 (30:11):
Garden, I'll tell you, for the price, is a reasonable place.
I haven't been there in ages, but I really enjoy
and it doesn't cost a lot of money.
Speaker 2 (30:20):
Yeah, And look, you can go in there and you
can live off their salad and breadsticks. I mean though,
that's that's great.
Speaker 3 (30:26):
And I know, I know.
Speaker 2 (30:29):
Great their prices.
Speaker 8 (30:34):
I haven't been in there in a while.
Speaker 5 (30:35):
You know.
Speaker 13 (30:36):
It was very very reasonable last time I was there
a few years back, whenever an Aga was. But it's
been a long time. But anyhow, I'm going to let
some other people have a chance.
Speaker 7 (30:44):
And I wish you good night.
Speaker 2 (30:46):
I wish you good night, and wish you happy chicken
pot pie. And if we don't talk, and I hope
we will merry.
Speaker 13 (30:50):
Christmas, oh yeah we will, I'll call you up.
Speaker 14 (30:53):
Thanks, John, good night.
Speaker 2 (30:56):
All right, we're at We're at eleven forty five. I
got room. Everybody see here, Karen, Florence, Greg, Alex, you're
all set. I'm going to get you, I promise. Right
after this break.
Speaker 1 (31:07):
Night Side with Dan Ray, I'm Boston's news radio.
Speaker 2 (31:13):
We're going to get everybody in. I promise. Let's go
to Karen in Wisconsin. Karen next on Night Side, your
favorite comfort food?
Speaker 15 (31:21):
Karen, Can I say hijack first?
Speaker 6 (31:25):
To Jack?
Speaker 2 (31:26):
I just did go ahead, I just didn't.
Speaker 15 (31:28):
Now here. Here we go welch rare bit.
Speaker 2 (31:32):
Oh my mother used to love that.
Speaker 15 (31:35):
Well.
Speaker 2 (31:35):
I never understood what is it made of?
Speaker 15 (31:38):
It's jeez right, it's made of Dan. This is Karen,
and I'm trying to get in here and say say
what I want to say. But mine are Polish Jewish
and they are live, and I don't eat. My comfort
foods are black fish and oysters while watching beautiful bunnies
(32:05):
all over my backyard and the snow in the foot
of snow, and it's so comforting that I couldn't even
come back to the radio because I loved it. And
here I am back at PC happy.
Speaker 2 (32:19):
I'm happy for you. But what exactly is Welsh rabbit?
Is it cheese?
Speaker 15 (32:23):
I don't know, but when I thought of it, I
didn't want to say rabbit stew and I have heard
of it and I know it was real food.
Speaker 2 (32:32):
Yeah, you don't want to eat rabbits, they're too cute.
Speaker 15 (32:36):
No, So so I'm sorry. I tried to follow the
rules and I thought, well trabbit.
Speaker 2 (32:45):
And you did a good job, Karen, I think.
Speaker 15 (32:47):
Thank you for your kivity if nothing else.
Speaker 2 (32:51):
Okay, Merry Christmas to you. Good night. Let's go to
Alex and Millis. Hey, Alex welcome, How are you?
Speaker 5 (33:00):
Hey?
Speaker 13 (33:01):
Dan good E mean? So I'll start with a French
onion soup drizzled with cheese and some hard crust, Italian
or French bread because I'm Greek. I love pastichio, which
is Greek lasagna. It's elbow pasta with layers of you.
Speaker 7 (33:20):
Know, hamburg uh.
Speaker 13 (33:22):
And it's really with cheese and it's unbelievable and American
I guess mac and cheese. I mean I eat. I
eat pretty much. And you know, I've tried to maintain
my one hundred and thirty seven pounds.
Speaker 2 (33:36):
Sounds like you eat everything. What's your favor? Is your favorite?
The French onion soup.
Speaker 13 (33:42):
One of them. But I really love pasta, So I
love pasta bolonaise, which is.
Speaker 7 (33:47):
Uh, you know, yeah, yeah, and uh you know.
Speaker 13 (33:54):
But I love pastichio, which is I don't know if
you've ever had had it.
Speaker 2 (33:59):
If I have, I don't remember it, but maybe at
some point if I was at a Greek restaurant. You
never know. All right, Thanks, Thanks Alex, Good talk to
you soon. Thanks.
Speaker 13 (34:13):
Good Merry Christmas.
Speaker 2 (34:15):
Merry Christmas? Do you pal hopefully again We're saying I
like to say Merry Christmas, but I also I'm not
expecting I expect to hear back from some of you
in the next couple of weeks as well. Let me
keep going here. I do have a couple of open lines,
so we can get a couple more folks in six one, seven, two, five, four, ten,
thirty six, one, seven, nine, three, one, ten thirty. Greg
(34:35):
is up in Ontario. Greg. How cold is it in
Ontario tonight?
Speaker 16 (34:42):
Tonight we're at about minus sixteen.
Speaker 2 (34:45):
It's warming up up there.
Speaker 16 (34:46):
Huh oh, you know quite a frankly, it feels like
it's the middle of February here, a little lowly to
get this Arctic air off the lake. So yeah, lots
of snow too, lots of snow.
Speaker 2 (34:58):
Yeah, how much snow do you have?
Speaker 5 (35:00):
Yeah?
Speaker 2 (35:00):
How much snow?
Speaker 16 (35:01):
Oh yeah, we've had a few good storms are off
flake Uron, so we're looking at probably and a half
two feet so far.
Speaker 2 (35:09):
That's yeah, that's early. That's early. Yeah.
Speaker 16 (35:12):
Last well, last year we had total for last year
was seven feet, so I'm not sure. I hopefully it
don't get there again, Like I hope you don't get.
Speaker 2 (35:22):
At this point. I mean you got you got it.
That's a pretty healthy start as of December fifth, to
have two feet.
Speaker 16 (35:29):
Down, man, Yeah, actually it is. It's uh, but you know,
it's kind of strange because early this coming week I
heard forecast they'd be calling for some raine potentially, so hey,
that's okay, little warming, trendy.
Speaker 2 (35:44):
Nothing wrong. What's your favorite what's your favorite comfort food
up there?
Speaker 16 (35:48):
Yeah? Well, for our family, it's roast moost and deer
sausage with roast potatoes, colossal roasted colossal garlic, carrots put
in a slow cooker. You know, we make our own
sausage and we hunt the rowin we hunt their own food.
So we go out every year and get deer and
moose in small game. You know, we throw some grouse
(36:10):
and there some ducks wherever we get.
Speaker 2 (36:13):
That sounds like quite a feast. I've never talked to
anyone who said to me, roast moose. What does roast
moose taste like?
Speaker 16 (36:23):
Well, uh, total opposite of venison. I'm not sure if
you ever had venison, but usually the first multiple people
will either chew it, swallow it, or just spit it out.
But moose moose is pretty much like like like like
having a roast a cow. It's truly not that much
of a differences like roast beef. Yeah, it's it's it's
(36:46):
kind a bit of a its own flavor, but nothing
nothing too offensive. Really.
Speaker 2 (36:51):
Uh, And then how long does it take you to
get out in the woods once you're out there before
you bag a moose?
Speaker 16 (37:00):
Yeah, what we usually do is we go out before
season and we do some scouting, so we'll look for
signs of moose and where there might be tracking certain
parts of the bush, and then we'll go back in
there and you know, on the average, it'll take us
probably two weeks at the very longest period. So we
have a pretty good idea where there some of the
(37:20):
most are going to be hanging out over the years,
as well as a deer, so it's it's not that
difficult to do.
Speaker 2 (37:26):
With last question, Greg, I've talked to you several times.
What do you do up in Ontario? What's what I mean?
You're selling an outdoorsman, but what do you do for
a living?
Speaker 16 (37:35):
Yeah, I just retired from Ontario Hydro up here just
last year, so I used to Yeah, I used to
work in the power lines as well as do some
forestry work for the Ministry of Natural Resources right part
of the world. Yeah, I live out there all the time.
I've worked in minus twenty thirty degrees fahrenheit and so
(37:57):
that's that's what I've done. And you know it's kind
of a we really can't get away from the cold
up here, can you?
Speaker 5 (38:02):
So?
Speaker 17 (38:03):
No?
Speaker 2 (38:04):
Not about six months out of the year. Hey, Greg,
thank you so much. Great call. Hopefully we'll talk before Christmas.
If not, Merry Christmas.
Speaker 16 (38:12):
Yeah, Merry Christmas to you, Daniel. I'll probably give you
a call before then too, Looking.
Speaker 2 (38:16):
Forward, looking forward, Thanks Pal, talk to you soon. Last
call of the week, last call of the night, Florence
and grovelin Florence. You're gonna wrap it up first. What
is your favorite comfort theme?
Speaker 17 (38:27):
Hi, Florence, Good evening, Dan, Dan, It's a very easy one.
Tomato soup and a grilled cheese sandwich.
Speaker 2 (38:38):
You know something, I'm right with you, and I'm still
I'm still chicken pot pie. But tomato soup, had a
grilled cheese sandwich. That's not bad.
Speaker 17 (38:47):
That is not bad, very popular, danh not like it.
And I will tell you my other favorite. I have
a friend who's Greek and che nags a lemon and
egg soup and she puts chipping in it and it's delicious.
Speaker 2 (39:07):
Wow. Wow, we should get We should get you together
with alex from Millis alex Is. It's always talking about
Greek culture, Greek cuisine.
Speaker 15 (39:17):
Absolutely, yeah, yeah, yeah.
Speaker 17 (39:19):
She made me Greek stuffing this year. I had to
try the Greek stuff. That's great, but I I like
the lemon and eggs soup.
Speaker 2 (39:30):
Good for you, Good for you. You have you have a
palette that deals with a lot of a lot of tastes. Florence,
I got to run because I'm out of time, but
we got everybody in tonight. This was a very good
week on night Side. I want to thank you for
great weekend YouTube YouTube. All right, thanks, thanks so much, Florence.
I want to thank everybody who called, everybody who listened.
(39:54):
We had a great week on Nightside and we'll be
on Facebook in a couple of minutes night Side with
Dan Ray. Please stay warm this week weekend, Rob Brooks,
great job, Marie, do a great job. To all of
the callers and all of the listeners. Thank you very much.
It was a great week. We'll have another great week
next week. All dogs, all cats, all pets go to heaven.
That's what my pal Charlie Ray is, who passed fifteen
years ago. That's where all your pets are who were passed.
(40:16):
They loved you and you love them. I do believe
you'll see them again. Hope to see again on Monday
night on Nightside. Have a great weekend everyone, Please stay warm,
stay well. My name is Dan Ray. This is Nightside.
See you Monday,
It's night Side with Dan Ray. I'm telling you Boxton's
niche radio.
Speaker 2 (00:06):
Thank you very much. Al Griffith. Okay, we are ready
to rock and roll. It's the twentieth hour on Nightside.
For those of you who have never listened to Nightside before.
We end every week with the twentieth hour, where we
talk about a topic that people are going to have
fun with in some form of fashion. We want to
(00:28):
end on a happy note. I think we've had a
very good week this week, and I really mean that
very quickly. Just to give you a sense of the
scope of what we do on Nightside, we spent the week,
we began the week all the way back on Monday night.
Some nights I kind of remember what we did. On
Monday night. We talked with Jacqueline Goodman about avoiding airport arrest,
(00:52):
talk with John James Moroney Junior about China limiting rare
earth minerals, talk with Bobby Livingston about and Albert Einstein
auction at our auction, and talk with ACU weather meteorologist
Brian Thompson. We spent the nine o'clock hour talking about
the opening statements in the Brian Walsh murder trial with
attorney Phil Tracy. We then spent another hour with reaction
(01:15):
to the opening statements of that trial, and then at
eleven we talked about Medford's crazy plan to reduce trash
pickup from once a week to every other week. On Tuesday,
we talked about Boston housing. We talked about revenge quitting
with a gentleman named John Barrowman. We talked with Ron
Glasgow about homes or stock market decisions that young people
(01:40):
are now making. Talk with in Andrea Sachs about a
new forty five dollars TSA fee. Talk with a Republican
candidate for Governor, Mike Kinnely about more transparency here in Massachusetts.
We talked about the problem of this commission that has
(02:02):
not been able to come up with a replacement for
the Massachusetts flag CeAl or motto just unbelievable waste of money.
Wednesday night, talk with Sam Drysdale of the State House
News Service about the new high school tests that will
replace MCAST. Talk with AMAS to NUMA about the failure
of customer service. We will get a MOSS on next week,
(02:24):
I hope for a full hour. We talked with Michael
Brumer about ID theft online shopping something you got to
be careful of. Talk with doctor Katherine Athens about people
young people being too young for cell phones at the
age of twelve. Talk with Dan Flynn. Wrote a great
piece in The Globe about the man who invented conservatism,
the unlikely life of Frank s. Meyer. But in intersecting
(02:46):
with David Brodnoy, former host who sat in this chair
before Paul Sullivan, who sat here before me. Talk with
Rick Edelman the Truth about college at ten o'clock on
Wednesday night, the media accusing Donald try Trump of dozing
off after having ignored on Joe Biden's problems with his cognition.
(03:10):
I should let me put it mildly. Thursday night. Talked
with Emily Swingey of the Boston Globe with the Cold
Case files. Talked about Google trends, talked about Talk with
Chad Finn of The Boston Globe about the patriots vicious
defense last week against the Giants. Talked with Russell Contreras
about many people now are not taking anti Semitism even
(03:31):
though it is rearing its ugly head sufficiently seriously. Talked
with Mark and Joan Handel last night about they're facing
eminent domain for the construction of the Sagamore Bridge. Talked
about this Catholic church in Dedham last night for two hours.
Today of course we talked about it in the ten
o'clock hour because the archdioces has told him take down
(03:52):
the ice was here signed tonight, talked about cold weather
at nine and we talked with Brian Earl about Christmas traditions,
with Gail Pratt about holiday hazards, with Suzanne Castle about
small businesses struggling, and Alan Smith about Simon Mal's and
helping Cradle to Crayons get Christmas presents for kids. She
can see. We cover a lot of subjects on Night
(04:13):
Side and we're going to finish tonight with your go
to meal, your comfort food meal. Today was a brutally
cold day in New England, so I want to know
on a daylight today, if you have the ability to
have in your home the food that you would prefer.
(04:34):
I'll tell you. For me, it would be chicken pot pie.
And if you can give me a couple of Parker
House rolls, I'm in heaven. I'm totally in heaven. So
I'd love to hear from all of you what is
your comfort food? On a day like today when it
just is bitterly cold, that's what we're going to talk about.
I'm going to go to phone calls, but before I
(04:54):
do that, I just want to remind you we've had
a great response from charities who want to be on
the Night's I thirteenth Annual Charity Combine, which will occur
on Tuesday night, December twenty third, from eight until rather
from ten until midnight. I have room for maybe one,
maybe two more charities, and we're going to close it off.
(05:16):
So if over the weekend you know of a charity,
and I don't want you to call us and say, oh,
I know of a great charity, give them a call.
No no, no, no no. We don't call out. If
you're a member of a board of a charity, give
us a call and we'll try to fit you in.
No promises, but we'll get back to you and I'll
let you know what the reality is. We're not going
(05:36):
to have a wait list. I may have one or
two in a weight list, but I don't want to
put you on a wait list. We still have room
for a couple of great charities, So I'd like you
to be a five on one c three. You don't
have to be. If you're a legitimate charity and you're
doing something good for your community, you can come on
on Tuesday night, December twenty third, between ten and midnight,
(05:57):
all my phone, You're where you are, I'm where I
and we'll talk for about four minutes about the mission
of your charity, about what you do, who you serve,
who you help, and what you need. Do you need volunteers,
do you need more funding, do you need support? Simple
as that we've done it now twelve years in a rowd.
This will be thirteenth annual Night Side Charity Combine. Really
looking forward to it, and I hope that if you're
(06:20):
listening tonight and you haven't reached out to us, give
us a shot. It might work out very well for
all of us. Okay, taking a break, We are going
to ask you the question, and there's no wrong answer.
And by the way, remember everybody has a hall pass,
so even if you called earlier this week, you can
call in this hour. This is a free for all
(06:42):
eleven o'clock twentieth hour. What is your favorite comfort food,
however you define it. You can talk about a main
meal as I just did, chicken pot pie, a great
chicken pot pie, Give me a couple of Parker House
type roles, and I'm in heaven, no matter if it's snowing,
(07:05):
if it's pouring rain. But you know what I mean
by comfort food that day when you don't want to
go out, or maybe you maybe you're somebody who cooks
and you have an ability to cook. Let us know
we're going to share ideas here because maybe over the weekend,
some of us we'll be able to steal an idea
from you and have a great meal. That's what it's about.
(07:25):
Coming back on night Side. The only line open right
now is six one seven nine three. It just filled.
The lines are full. As soon as we get to
some callers start to call six one seven, two five,
four ten thirty. Not now six one, seven, nineth three
one ten thirty. Your favorite comfort food, your favorite meal.
It should be easy. Okay, I'm not talking about, you know,
(07:47):
doing a turkey dinner. If you want to tell me
it's a turkey dinner, that's a lot of work. But
you know, you throw a chicken pot pie in the
oven forty five minutes later, you're in heaven. At least
I am. Coming back on Knightside.
Speaker 1 (08:00):
Right after this, You're on night Side with Dan Ray
on w BES, Boston's news radio.
Speaker 2 (08:08):
Rob says his favorite comfort food is a mug root
beer with a scoop of ice cream. It's not comfort food,
that's a comfort drink. Rob. No, he says his favorite
food is pasta.
Speaker 3 (08:20):
I like that.
Speaker 2 (08:21):
Let's go to Joe and Lynn. Joe, I owe you
a phone call. Thank you for calling in tonight.
Speaker 4 (08:26):
I will get you over here, and thank you Dan.
I've been thinking of you. I hope I didn't know
more overwhelm you. I tried my best to.
Speaker 2 (08:32):
If you have it, I'll call you over the weekend. Okay,
what's what's your favorite comfort food? Joe?
Speaker 4 (08:37):
I want to say before I tell you, I enjoyed
your guests. I'm going to call in next week on
the comfort No, the oh.
Speaker 1 (08:43):
What is it?
Speaker 2 (08:44):
Oh?
Speaker 3 (08:44):
What's that?
Speaker 5 (08:45):
Oh?
Speaker 4 (08:46):
That girl you hit on it about customer service. Yeah,
I'm gonna call and she and I enjoyed Phil Tracy.
That's a disgrace. What happened to Catholic Church and a
few other things. My comfort food is soup, wedding soup,
meatball soup.
Speaker 2 (09:03):
What type of soup?
Speaker 4 (09:05):
There's wedding soup. I get it at Italian wedding soup.
I get it at Whole Foods. Oh really, okay, Yeah,
there's a whole bunch of there's like fifteen different soups there. Dan,
I don't go there too often. I don't have much money,
as you know. But when I go, I had a
bunch of extra containers. They were very nice. They put
them in the small containers and you can't put them
too full because one of them almost broke. But anyway,
(09:25):
and I probably put them in the micro.
Speaker 2 (09:27):
What is Italian? I've never had Italian wedding soup, so
it's got to have some pasta in there.
Speaker 4 (09:32):
Yeah, a little pasta, a little meatballs and other things.
And my other FA soup is cream of mushroom soup,
pasta soup, all all kinds of soup, even if.
Speaker 2 (09:41):
You're a soup. Okay, that's okay.
Speaker 4 (09:43):
Yeah it's And I like chicken pot pie too. And
they even have lost lobster bisk I've never tasted that.
What is that? I'm gonna try it next time.
Speaker 2 (09:54):
I think you'd like it. Yeah, it's it's made with
lobster and it's kind of like a it's a thick soup.
It's because it's a bisk and sometimes they serve that
with croutons, lobsterbisky. Yeah, it's it's pretty rich. Let me
put it like.
Speaker 4 (10:07):
That, okay, and ice coffee and ginger. I'll tell Robbi
like root beer too, but it's a little too sweet
for me. But all right, Dan, I'll speak to here.
Speaker 2 (10:16):
His is non sweet sugar free?
Speaker 1 (10:19):
Oh?
Speaker 4 (10:20):
Really, do they have it? I've been looking for sugar
frees because you know the line and.
Speaker 2 (10:24):
Robert pick up and I'll tell you the name of it.
How about that? Okay, okay, thanks, I'll get you over
the weekend. Thanks very much. We're going to go next
to Doreen Is in Chelsea. Hey, Doreen, what is your
favorite comfort food?
Speaker 6 (10:37):
Beef nodle soup?
Speaker 2 (10:41):
Here we got two soups right out the bat.
Speaker 3 (10:44):
Yeah, who makes that soup?
Speaker 2 (10:47):
Is that one you make yourself? Or is that off
the shelf?
Speaker 4 (10:50):
Yes?
Speaker 6 (10:51):
No, no, no, no, I make it myself.
Speaker 2 (10:53):
Good. I kind of figured you would have to be
because I've never seen beef noodle soup. What is in
it besides beef and new toodles? Or is that is.
Speaker 7 (11:03):
No celery?
Speaker 6 (11:05):
Onions, carrots, pieces a little beef and egg noodles. Egg
noodles and beef broth.
Speaker 2 (11:17):
That sounds pretty good. Is that your own creation or
is that something you learned from your mother or your grandmother?
Speaker 6 (11:26):
No, I see my grandmother used to make it and
chicken soup, but I make it myself.
Speaker 2 (11:33):
Well, you know, sometime when I'm hungry, I'm going to
give you a call.
Speaker 4 (11:36):
Okay, thanks to yes and and Dan have it. Oh,
can you do a shout out to.
Speaker 6 (11:43):
Hazel and Everett. She listens to you faithfully every night.
Speaker 2 (11:48):
Hazel and Everett, thank you for listening to me. You're
a friend of my friend Doreen from Chelsea, and any
friend of Doreen is a friend of mine. So Hazel
in Everett. Absolutely, we just did it like that.
Speaker 7 (12:02):
Dorian, have a nice thank you. Have a nice Christmas.
Speaker 2 (12:07):
Well, hopefully we'll talk before then, but merry Christmas is
as well, thanks Dorian. Okay, all right, when we have
we have Joe. We'd sometimes get Glenn too, so I
got Glenn and Brighton here. Hey Glenn, how are.
Speaker 3 (12:19):
You oh hanging in there? I hate this weather?
Speaker 2 (12:23):
Yeah, it's no fun, that's that's for sure. We talked
about that in the first hour or so. So, what's
your favorite comfort food? Chewye, however you would describe comforts
to food, what is it?
Speaker 5 (12:35):
Chili?
Speaker 3 (12:37):
H I chili con coney. I like it with cut
up hot dogs and cheese crackers.
Speaker 2 (12:43):
I'm telling you that that sounds pretty good. I'm not
a big chili fan, to be honest with you, but
that actually sounds.
Speaker 3 (12:49):
I can't find it anyware. I can't find it, you know,
like unless you go to Wendy. I mean, I'm looking
for a mom and pop restaurant that hands it. Man.
Speaker 2 (13:01):
Yeah, so you're not talking about making it yourself. You're
talking about going out somewhere.
Speaker 3 (13:05):
Okay, Well, yeah, I have a friend that's gonna make
it for me.
Speaker 2 (13:09):
Yeah. But well here's what we do. Here's what we do, Glenn.
If there's a restaurant you live in Brighton, there's a
restaurant close to Cleveland Circle that serves chill. Okay, well,
if it's a restaurant anyway, I'm trying to make it
simple for you, Glenn. I'd rather have whatever anywhere within
Greater Boston where they serve chili. Concarney call in and
(13:32):
we got you another customer. Glenn, from Brighton.
Speaker 3 (13:34):
Okay, yeah, I mean I go to Peabody but they
don't have it.
Speaker 2 (13:39):
No, but we've got to get you to somewhere where.
If it could be somewhere between there and Peabty, that
where you get your chili con carney, no problem. If
we can, if we can make life simpler for you,
that's what we're talking about here.
Speaker 3 (13:49):
Okay, all right, when are you going to do it?
What RHYNDI sha gives?
Speaker 6 (13:54):
Uh?
Speaker 2 (13:55):
Maybe next week. I know that's your favorite, so maybe
I remember that. Put that in the back of the man.
Send me an email during the weekend. We'll do grind
your gears. Haven't done it in a while. We did
brushes with celebrity last week. All right, you're not thrill
with that, but that's okay, Thanks Glenn. We'll do grind
my gears, but you gotta send me a text, give
me a just give me a call or something like
(14:17):
about Thursday call. Yeah, okay, sounds great. Okay, thanks maning
touch to you soon. Let me go to Bob and
Rhode Island. Bob, what is your comfort Dan?
Speaker 8 (14:27):
How are you?
Speaker 2 (14:28):
Oh, Bob, I'm great. I hope you can just tell
me your comfort food I don't want to put you
in the water. It's too cold tonight.
Speaker 8 (14:35):
Wow, I'll take it. I want to talk about lasagnya
and velvena cheese. That's what I want.
Speaker 2 (14:44):
So what do you do?
Speaker 8 (14:45):
I get it a day's market in Rhode Island.
Speaker 2 (14:48):
So is that something you can buy already made or
do you make it yourself?
Speaker 8 (14:52):
Do you buy the mad already made?
Speaker 2 (14:56):
Really? Okay?
Speaker 8 (14:57):
But I have one more thing, dan oh is going
to put your water. What do you think do you
think Trump's worried about the Snap benefits? People don't have
any food, enough food. They're not worried about comfort food.
They're worried about food period.
Speaker 3 (15:14):
Well I think that that's correct.
Speaker 2 (15:17):
Uh yeah, people who are looking for Snap benefits need food,
and I want everybody who needs food, and I hope
President Trump feels the same way.
Speaker 9 (15:26):
Uh.
Speaker 2 (15:27):
I pay plenty of taxes and part of that taxes
goes to support the military, and part of those taxes
go to provide benefits for people who need food. I
have found out that there's a lot of people who
are getting SNAP benefits who maybe shouldn't be getting Snap benefits.
So I want I don't want anybody to be kicked
(15:47):
off who deserves them. But I also don't want people,
you know, taking advantage of the system. There goes Bob.
We didn't even put them in the in the water here.
As simple as that. We're all going next. Let's go
to Steven Merrimack, New Hampshire. Steve, my favorite comfort food
is chicken pot pie. What's yours?
Speaker 5 (16:06):
Well, it's funny you should say that, Dan, because that's
what I have for dinner.
Speaker 2 (16:11):
What type?
Speaker 8 (16:12):
I never have?
Speaker 5 (16:13):
Chicken pot pie? I decided to have it out of
the blue. But my actually, my favorite is pizza. I
can eat pizza, you know, on a cold night. Nothing
better than that, and maybe a cors Light or my
favorite beverage.
Speaker 2 (16:26):
I'm telling you, I'm a big pizza guy. I never
ate pizza much as a kid. I grew up in
an Irish household, and once I finally had pizza when
I probably was fifteen or sixteen, I fell in love
with it. But uh, widget, widget, did you have a
chicken pot pieh it was not.
Speaker 5 (16:44):
It was a KFC.
Speaker 2 (16:45):
Actually, how is you know something KFC stuff isn't bad?
To be honest with you, how was the KFC chicken
pot pie?
Speaker 5 (16:55):
It was great. I didn't have any problem with it
at all, you know what I mean. I go walk
to eat, so I just saw it and I said,
I'll check it out.
Speaker 2 (17:03):
I had a buddy. I had a buddy of mine
who was a major league pitcher, okay, who we were
friends for a long long time, and he used to
love KFC chicken pot pie. And he knew I loved
chicken pot pie. Uh, and he used to say, just
go to KFC. And I tried it a couple of
times and it was really good. I'm not a huge
(17:25):
KFC guy. I am not a huge fast food guy,
but he was righting the money. It's funny you had
mentioned KFC rather KFC chicken pot Pie really good, really good.
Speaker 5 (17:36):
Well, I just gotta say, if compared to last night today,
tonight is a heat wave.
Speaker 2 (17:42):
Yeah, it's a little warm up, but we had a
great hour tonight at nine o'clock. People talking about the
cold and whether they love it or hate it. It's
just it's just interesting.
Speaker 5 (17:53):
Thank God for one star Motels. They give him one
star for no reason.
Speaker 2 (18:01):
I hear you, I hear you.
Speaker 5 (18:03):
The window.
Speaker 2 (18:05):
Yeah, no, I understand that it's okay in the summertime,
not in the words you got you gotta go to
a two star of the water time, as far as I'm.
Speaker 5 (18:11):
Consumed, I just had no choice. So I went there
and I didn't really like it. But it's hard. It's
hard to sleep when your teeth are chattering.
Speaker 2 (18:20):
This is true. This is true. This is true. Stay warm,
my friend. Okay, be well, be well, thanks Steve, talk.
Speaker 5 (18:27):
So thank you.
Speaker 2 (18:28):
Let me keep rolling here. Gonna go to George and Bridgewater. George,
welcome back. How are you gonna get you in here
before the break at the bottom of the hour? Your
favorite comfort food? George?
Speaker 10 (18:38):
Well, yeah, my favorite is mac and cheese, which is
probably not good for my heart, but that's I buy
these pubs this small because I'm not a big eater,
but I just love it. That's my comfort food.
Speaker 2 (18:54):
There's a lot of people. There's a lot of people
who like mac and cheese. I am not a big
fan of mac and cheese, to be honest with you,
but I don't know why. It just has never really
appealed to me. I have a friend of mine who
does a lobster mac and cheese, which is very good.
Speaker 5 (19:14):
Well that sounds good.
Speaker 11 (19:16):
Yeah, yeah, Hey, Dan, the Three weeks three weeks ago
when I called you and asked, uh, I talked about
the subject.
Speaker 10 (19:27):
But then I changed it to I needed the number
of Window World. Yes, And so I did call him.
And I won't say how many windows. I'll let your
your listeners do their own thing. But they gave me
an estimate of uh, you know, right around five grand.
And then, you know, being married to a Chinese woman,
(19:48):
she has to get another estimate. So I called someone
else that advertised with you, just maybe three others, and
I had their numbers and they came in at twenty
two thousand. And you believe that I can believe mention
their name because they may not be happy with this call.
Speaker 2 (20:07):
You know well, you know well Window World is. And
I'm telling you right now, George, I'm sitting in my
you know studio. It's it's a room that has been
converted into a studio. Yeah, I'm knocking on these windows
and I'm holding my hand up to the window. They
are as tight. There's nothing coming in and there's no
(20:27):
ac going out in the summertime. If you get those windows.
And what you should do is you know, mentioned that
you're a night side listener and make sure that you
get on schedule. Uh, and I think I think you're
going to be very happy.
Speaker 10 (20:48):
Yeah, there's seven weeks and I'm in no hurry. And
I mean this house is eighteen ninety so it's it's
got those old windows with.
Speaker 8 (20:56):
The sash of the lead pull, you know.
Speaker 5 (21:00):
Something, probably a forum.
Speaker 12 (21:02):
But anyway, No.
Speaker 2 (21:03):
Here's the deal. Here's just so No, I'm glad you
mentioned it. This is this is really good. First of all,
the guy that owns it is Eric Peaboty, so you
should ask for Eric. The house that that I live
in was built in eighteen eighty six and I had
the same type windows you had, with the stashes they got.
(21:24):
They moved all the sashes out, they took everything off.
They put plenty of insulation in to make sure that
they windows. These windows look beautiful. They're fifteen years old, George.
They look as good today as the day they were
put in.
Speaker 10 (21:41):
Yeah, and I'm probably getting a new updated window than
then yours. I'm very happy with the price. I didn't
even want a second estimate, but I mean, I'm not
gonna argue.
Speaker 2 (21:50):
Well, that's what I tell I tell, I tell everybody
that you know, you don't believe me shop around. I
wouldn't advertise for them if if they were not a
good quality product. And everybody who I know, like myself,
including family members, Uh, to be honest with you, nephews
and brothers, you know, family members have I wouldn't recommend them.
(22:12):
And I have these these they're good sized windows, and
they have you know, the window panes look like the
separate window panes, but it's it's one window pane and
it looks beautiful and it is a tight window. And
you growing up in my neck of the woods, you
(22:33):
got to make sure that that the cold stays out outdoors.
These windows will save you some money. Thank you for
the unsolicited advertisement. All right, George, we'll talk to and
I'd never lead. I would never lead you. I'd never
leave any lead anyone on Night Side Astray. Everybody who
advertisers on this program, they have to have my seal
(22:54):
of approval. Whether it's Eastern Bank, whether it's Awake and Wanity,
whether it's doctor sal Uh, doctor Frankie, whether it's Window World. Absolutely, George,
thank you much. I appreciate it.
Speaker 10 (23:06):
We'll talk soon, okay, buddy, thank you.
Speaker 2 (23:08):
Merry Christmas. If we don't chat, hopefully, we will, but
merry Christmas. Thanks be yeah YouTube, All right, good night
George six one seven, two, five four ten thirty one
line there six one seven, nine three one ten thirty.
What is your go to comfort food? That's the question.
Everybody has to go to comfort food. Let's get it
(23:29):
out there because maybe it's going to give some of
our listeners a chance and an idea for dinner tomorrow night.
I might pick up on one of your ideas for
dinner tomorrow night. That's why we're doing it. And this
was not my idea. This was Marita aka Lady Lightning's idea.
We'll be back on Night's Side right after this.
Speaker 1 (23:48):
You're on Night Side with Dan Ray on Way Boston's
News Radio.
Speaker 2 (23:54):
All right, let's keep rolling here. We're gonna we're gonna
move in pretty quickly. Hey Brian and North Chelmson, Hey Brian, welcome.
How are you?
Speaker 7 (24:02):
I'm Dan at BC and North Chelcter. Joe and I
are up in the bar listening to the twentieth Hour.
Speaker 2 (24:08):
Yeah, I was wonderings the bar still open or is
it closing?
Speaker 7 (24:10):
Eyes still open?
Speaker 2 (24:14):
If I was twenty miles of it, I'd be there
by by twelve thirty go ahead.
Speaker 7 (24:18):
Brian, I'm going to give you my top five list, Dan.
Speaker 2 (24:22):
Whoa whoa top five? Okay, go ahead.
Speaker 7 (24:25):
Shepherd's Pie, chicken pot pie.
Speaker 2 (24:27):
Yeah.
Speaker 7 (24:28):
Oxtail soup, Chili and mac and cheese.
Speaker 2 (24:33):
Wow, you cover the waterfront here. Oxtail soup.
Speaker 7 (24:37):
I have met my dad with my grandf my grandfather,
and it was like, it's a vegetable soup made with oxtails,
and you know, the fat and the oxtails just makes
the bra so amazing, and I'm sure it's not good
for you, but it is very tasty.
Speaker 2 (24:51):
Now let me ask you, this is oxtail. Do you
is the oxtail just used to make the broth? Or
is do you actually ingest oxtail?
Speaker 7 (25:01):
You you make it to make the broth and then
the meat on the bone literally falls off and it's
so tender.
Speaker 2 (25:08):
Wow, oxtail man.
Speaker 5 (25:11):
Yeah, it's so good.
Speaker 2 (25:12):
There's just something about Oxdale, Brian that I would probably.
Speaker 7 (25:16):
Never if I made it for you. Dan, I'm telling
you right now, you'd make it the next time.
Speaker 2 (25:23):
Okay, I'll believe you. But it's just the wrong end
of the ox If you get my drift.
Speaker 7 (25:29):
It's all edible, Dan, It's all edible.
Speaker 2 (25:34):
Well, say hi to Joe for me and have one
for me in abstential.
Speaker 7 (25:37):
Okay, we'll do brother, be safe.
Speaker 3 (25:40):
They want thanks.
Speaker 2 (25:41):
Bride, Thanks you soon. One of my great friends, Tam
is in Winthrop. Tim great to hear. It's been a
while where you've been.
Speaker 12 (25:49):
Uh, coushawan, I'm coming back. I'm going back Sunday. Iway
have have for Thanksgiving. And uh I took my Canada
goose jacket with me back in.
Speaker 2 (26:00):
Four toon to Tucson.
Speaker 12 (26:04):
You've been there, right, Yeah, you took.
Speaker 2 (26:05):
A Canada goose jacket to Tucson.
Speaker 12 (26:08):
Yeah, because the mountains right near by, Mount Lemon.
Speaker 2 (26:11):
Oh. So how cold was it then?
Speaker 12 (26:14):
Because right last week, well, I was having a Thanksgiving
before I left. It was seventy four seventy eight in
the daytime and it was sixty eight seventy at night.
It's just nice.
Speaker 2 (26:27):
It's not what my question then remains, a goose.
Speaker 12 (26:31):
Jacket, A Canada goose jacket. It's thirteen thousand tea all
I mean.
Speaker 2 (26:38):
But it's not cold at this time of year, or
is it?
Speaker 5 (26:41):
Oh?
Speaker 12 (26:41):
Mount Lemon, it is, it's just like here. Oh, but
then you get down the bottom and then I think
you so.
Speaker 2 (26:47):
You were giving me the temperatures at the bottom.
Speaker 12 (26:49):
I get it correct, but they haven't all gotten right
block from my duplex, and it's I like my favorite
comforts for it is the angel Heapasta with the Basavazoo soup,
and I like the meat balls, and it's Santa I
love those places. That's my one around there.
Speaker 2 (27:10):
I will tell you we had we had dinner at
Olive Garden last Saturday, actually Saturday Saturday. It's always good.
You can't beat this Saladay.
Speaker 12 (27:20):
I like that Tony Bennett Mafia, Frank Sinatra music. I
like that music. And then in Winthrop we have a
Bellinos restaurant that's almost as good as you all got it.
So I'm gonna go there tomorrow night, and then I
gotta go back to Tucson them on Sunday, and I
had to. I'm coming back for my doctor's appointments around
(27:43):
the fourth Christmas and stay around here with my friends
and then get the hell out of here till like, uh,
spring training, are.
Speaker 2 (27:54):
You retired at this point? And you still?
Speaker 12 (27:56):
Yeah, retired for you, but we have two teams spring
training down there, and that's in February.
Speaker 2 (28:04):
I'm trying to think who's down this the White Sox
down there.
Speaker 12 (28:07):
I forget. I haven't been down when I've been down
in the winter time yet.
Speaker 2 (28:12):
A long time ago, the Indians were at Maya in Tucson. No,
the Indians were in the old days. I mean back
in the sixties and seventies. They were in Tucson.
Speaker 12 (28:22):
And there's a lot going on with the you've in
downtown there. It's small, but they got a lot going on.
I'm out by Green Green Valley. You know what that is?
You know them all?
Speaker 2 (28:34):
No, No, I'm not all that familiar with I've been
there once. I've only been there once.
Speaker 12 (28:38):
So you all the buses are free, All the busts
are free down there.
Speaker 2 (28:41):
Someone's paying for them. The taxpayers are paying for them.
Speaker 12 (28:44):
Than yuess, I can't wait to go seventy eight seventy four,
hell out of air.
Speaker 2 (28:52):
Hope to talk to you before Christmas if I don't
marry Christmas.
Speaker 12 (28:55):
Okay, yeah, you got to go back there. It's beautiful,
all right.
Speaker 2 (29:00):
Good one. Let me go to John in New York. Hey, John,
your favorite comfort food? Which what would that be.
Speaker 8 (29:08):
About?
Speaker 7 (29:08):
Uh?
Speaker 13 (29:09):
Hello, yeah, pizza and believe it or not.
Speaker 9 (29:15):
Then there's a chicken pot pie Marie Calendar Kine in
the oven right now, baking for me on my way home,
and I'm going to eat it when I get home
with a nice cold beer.
Speaker 2 (29:27):
Now, how did you if you're on your way home,
how did you get it in the oven? Did you
set it a timer or something?
Speaker 8 (29:35):
No?
Speaker 14 (29:36):
My son called me, and I was thinking about this
chicken pot pie after whom I'm in the freezer in
the basement right. He bought them a few weeks ago,
and I haven't eaten. I said, Man, I'm this cold
weather walking across the parking lot tonight.
Speaker 13 (29:52):
I'm thinking about that pie. And I put on the
radio and there you are talking about it.
Speaker 2 (29:58):
Now you're talking. See, Now, that's what it is. It's
great minds. They can like.
Speaker 13 (30:04):
I know, that's just right.
Speaker 8 (30:05):
It's unbelievable.
Speaker 2 (30:07):
Listen.
Speaker 7 (30:09):
One thing, the Olivens.
Speaker 14 (30:11):
Garden, I'll tell you, for the price, is a reasonable place.
I haven't been there in ages, but I really enjoy
and it doesn't cost a lot of money.
Speaker 2 (30:20):
Yeah, And look, you can go in there and you
can live off their salad and breadsticks. I mean though,
that's that's great.
Speaker 3 (30:26):
And I know, I know.
Speaker 2 (30:29):
Great their prices.
Speaker 8 (30:34):
I haven't been in there in a while.
Speaker 5 (30:35):
You know.
Speaker 13 (30:36):
It was very very reasonable last time I was there
a few years back, whenever an Aga was. But it's
been a long time. But anyhow, I'm going to let
some other people have a chance.
Speaker 7 (30:44):
And I wish you good night.
Speaker 2 (30:46):
I wish you good night, and wish you happy chicken
pot pie. And if we don't talk, and I hope
we will merry.
Speaker 13 (30:50):
Christmas, oh yeah we will, I'll call you up.
Speaker 14 (30:53):
Thanks, John, good night.
Speaker 2 (30:56):
All right, we're at We're at eleven forty five. I
got room. Everybody see here, Karen, Florence, Greg, Alex, you're
all set. I'm going to get you, I promise. Right
after this break.
Speaker 1 (31:07):
Night Side with Dan Ray, I'm Boston's news radio.
Speaker 2 (31:13):
We're going to get everybody in. I promise. Let's go
to Karen in Wisconsin. Karen next on Night Side, your
favorite comfort food?
Speaker 15 (31:21):
Karen, Can I say hijack first?
Speaker 6 (31:25):
To Jack?
Speaker 2 (31:26):
I just did go ahead, I just didn't.
Speaker 15 (31:28):
Now here. Here we go welch rare bit.
Speaker 2 (31:32):
Oh my mother used to love that.
Speaker 15 (31:35):
Well.
Speaker 2 (31:35):
I never understood what is it made of?
Speaker 15 (31:38):
It's jeez right, it's made of Dan. This is Karen,
and I'm trying to get in here and say say
what I want to say. But mine are Polish Jewish
and they are live, and I don't eat. My comfort
foods are black fish and oysters while watching beautiful bunnies
(32:05):
all over my backyard and the snow in the foot
of snow, and it's so comforting that I couldn't even
come back to the radio because I loved it. And
here I am back at PC happy.
Speaker 2 (32:19):
I'm happy for you. But what exactly is Welsh rabbit?
Is it cheese?
Speaker 15 (32:23):
I don't know, but when I thought of it, I
didn't want to say rabbit stew and I have heard
of it and I know it was real food.
Speaker 2 (32:32):
Yeah, you don't want to eat rabbits, they're too cute.
Speaker 15 (32:36):
No, So so I'm sorry. I tried to follow the
rules and I thought, well trabbit.
Speaker 2 (32:45):
And you did a good job, Karen, I think.
Speaker 15 (32:47):
Thank you for your kivity if nothing else.
Speaker 2 (32:51):
Okay, Merry Christmas to you. Good night. Let's go to
Alex and Millis. Hey, Alex welcome, How are you?
Speaker 5 (33:00):
Hey?
Speaker 13 (33:01):
Dan good E mean? So I'll start with a French
onion soup drizzled with cheese and some hard crust, Italian
or French bread because I'm Greek. I love pastichio, which
is Greek lasagna. It's elbow pasta with layers of you.
Speaker 7 (33:20):
Know, hamburg uh.
Speaker 13 (33:22):
And it's really with cheese and it's unbelievable and American
I guess mac and cheese. I mean I eat. I
eat pretty much. And you know, I've tried to maintain
my one hundred and thirty seven pounds.
Speaker 2 (33:36):
Sounds like you eat everything. What's your favor? Is your favorite?
The French onion soup.
Speaker 13 (33:42):
One of them. But I really love pasta, So I
love pasta bolonaise, which is.
Speaker 7 (33:47):
Uh, you know, yeah, yeah, and uh you know.
Speaker 13 (33:54):
But I love pastichio, which is I don't know if
you've ever had had it.
Speaker 2 (33:59):
If I have, I don't remember it, but maybe at
some point if I was at a Greek restaurant. You
never know. All right, Thanks, Thanks Alex, Good talk to
you soon. Thanks.
Speaker 13 (34:13):
Good Merry Christmas.
Speaker 2 (34:15):
Merry Christmas? Do you pal hopefully again We're saying I
like to say Merry Christmas, but I also I'm not
expecting I expect to hear back from some of you
in the next couple of weeks as well. Let me
keep going here. I do have a couple of open lines,
so we can get a couple more folks in six one, seven, two, five, four, ten,
thirty six, one, seven, nine, three, one, ten thirty. Greg
(34:35):
is up in Ontario. Greg. How cold is it in
Ontario tonight?
Speaker 16 (34:42):
Tonight we're at about minus sixteen.
Speaker 2 (34:45):
It's warming up up there.
Speaker 16 (34:46):
Huh oh, you know quite a frankly, it feels like
it's the middle of February here, a little lowly to
get this Arctic air off the lake. So yeah, lots
of snow too, lots of snow.
Speaker 2 (34:58):
Yeah, how much snow do you have?
Speaker 5 (35:00):
Yeah?
Speaker 2 (35:00):
How much snow?
Speaker 16 (35:01):
Oh yeah, we've had a few good storms are off
flake Uron, so we're looking at probably and a half
two feet so far.
Speaker 2 (35:09):
That's yeah, that's early. That's early. Yeah.
Speaker 16 (35:12):
Last well, last year we had total for last year
was seven feet, so I'm not sure. I hopefully it
don't get there again, Like I hope you don't get.
Speaker 2 (35:22):
At this point. I mean you got you got it.
That's a pretty healthy start as of December fifth, to
have two feet.
Speaker 16 (35:29):
Down, man, Yeah, actually it is. It's uh, but you know,
it's kind of strange because early this coming week I
heard forecast they'd be calling for some raine potentially, so hey,
that's okay, little warming, trendy.
Speaker 2 (35:44):
Nothing wrong. What's your favorite what's your favorite comfort food
up there?
Speaker 16 (35:48):
Yeah? Well, for our family, it's roast moost and deer
sausage with roast potatoes, colossal roasted colossal garlic, carrots put
in a slow cooker. You know, we make our own
sausage and we hunt the rowin we hunt their own food.
So we go out every year and get deer and
moose in small game. You know, we throw some grouse
(36:10):
and there some ducks wherever we get.
Speaker 2 (36:13):
That sounds like quite a feast. I've never talked to
anyone who said to me, roast moose. What does roast
moose taste like?
Speaker 16 (36:23):
Well, uh, total opposite of venison. I'm not sure if
you ever had venison, but usually the first multiple people
will either chew it, swallow it, or just spit it out.
But moose moose is pretty much like like like like
having a roast a cow. It's truly not that much
of a differences like roast beef. Yeah, it's it's it's
(36:46):
kind a bit of a its own flavor, but nothing
nothing too offensive. Really.
Speaker 2 (36:51):
Uh, And then how long does it take you to
get out in the woods once you're out there before
you bag a moose?
Speaker 16 (37:00):
Yeah, what we usually do is we go out before
season and we do some scouting, so we'll look for
signs of moose and where there might be tracking certain
parts of the bush, and then we'll go back in
there and you know, on the average, it'll take us
probably two weeks at the very longest period. So we
have a pretty good idea where there some of the
(37:20):
most are going to be hanging out over the years,
as well as a deer, so it's it's not that
difficult to do.
Speaker 2 (37:26):
With last question, Greg, I've talked to you several times.
What do you do up in Ontario? What's what I mean?
You're selling an outdoorsman, but what do you do for
a living?
Speaker 16 (37:35):
Yeah, I just retired from Ontario Hydro up here just
last year, so I used to Yeah, I used to
work in the power lines as well as do some
forestry work for the Ministry of Natural Resources right part
of the world. Yeah, I live out there all the time.
I've worked in minus twenty thirty degrees fahrenheit and so
(37:57):
that's that's what I've done. And you know it's kind
of a we really can't get away from the cold
up here, can you?
Speaker 5 (38:02):
So?
Speaker 17 (38:03):
No?
Speaker 2 (38:04):
Not about six months out of the year. Hey, Greg,
thank you so much. Great call. Hopefully we'll talk before Christmas.
If not, Merry Christmas.
Speaker 16 (38:12):
Yeah, Merry Christmas to you, Daniel. I'll probably give you
a call before then too, Looking.
Speaker 2 (38:16):
Forward, looking forward, Thanks Pal, talk to you soon. Last
call of the week, last call of the night, Florence
and grovelin Florence. You're gonna wrap it up first. What
is your favorite comfort theme?
Speaker 17 (38:27):
Hi, Florence, Good evening, Dan, Dan, It's a very easy one.
Tomato soup and a grilled cheese sandwich.
Speaker 2 (38:38):
You know something, I'm right with you, and I'm still
I'm still chicken pot pie. But tomato soup, had a
grilled cheese sandwich. That's not bad.
Speaker 17 (38:47):
That is not bad, very popular, danh not like it.
And I will tell you my other favorite. I have
a friend who's Greek and che nags a lemon and
egg soup and she puts chipping in it and it's delicious.
Speaker 2 (39:07):
Wow. Wow, we should get We should get you together
with alex from Millis alex Is. It's always talking about
Greek culture, Greek cuisine.
Speaker 15 (39:17):
Absolutely, yeah, yeah, yeah.
Speaker 17 (39:19):
She made me Greek stuffing this year. I had to
try the Greek stuff. That's great, but I I like
the lemon and eggs soup.
Speaker 2 (39:30):
Good for you, Good for you. You have you have a
palette that deals with a lot of a lot of tastes. Florence,
I got to run because I'm out of time, but
we got everybody in tonight. This was a very good
week on night Side. I want to thank you for
great weekend YouTube YouTube. All right, thanks, thanks so much, Florence.
I want to thank everybody who called, everybody who listened.
(39:54):
We had a great week on Nightside and we'll be
on Facebook in a couple of minutes night Side with
Dan Ray. Please stay warm this week weekend, Rob Brooks,
great job, Marie, do a great job. To all of
the callers and all of the listeners. Thank you very much.
It was a great week. We'll have another great week
next week. All dogs, all cats, all pets go to heaven.
That's what my pal Charlie Ray is, who passed fifteen
years ago. That's where all your pets are who were passed.
(40:16):
They loved you and you love them. I do believe
you'll see them again. Hope to see again on Monday
night on Nightside. Have a great weekend everyone, Please stay warm,
stay well. My name is Dan Ray. This is Nightside.
See you Monday,
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