July 4, 2023 • 54 mins
Kate’s back from Rome and Jacqueline is fresh off a nap. Screens on the flight. Can we get this man a board? Unbelievably, unexpectedly granted access to a lounge. Best Pret. Double salads and puddings. What does it mean to pull a Novak? Cooking for two and divvying up the portions. Live wood, but not. Memories of Olive Boulee. How did you learn about airport lounge policies? War torn over a warm meal in the air, the comfort of fire. We’re going back to Italy. Soon. Worrying about reservations is now a thing of the past! Goop kitchen.
Edited and mixed by Allie Graham.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Hi, I'm Kate Berlance, I'm Jacqueline Novak, And this is poog,
an ongoing conversation about wellness between two obsessive, fresh, two
untamable intellects.
Speaker 2 (00:09):
This is our hobby, This is our hell.
Speaker 3 (00:11):
This is our naked desire for free products. This is poog.
Speaker 2 (00:15):
Today's topics Looselie Speaking, Reboot, Trevy live Wood. Hi, Hi,
I'm convinced that America bloats me. Really, just America. I'm
not fucking kidding.
Speaker 1 (00:32):
You mean you came back and got bloated.
Speaker 2 (00:34):
Here's what I'll tell you. Interesting, got back last night
from Italy. Okay, ten days, great trip and you know
it just has to be said, of course, pasta dessert
every meal, bread, pasta, cheese, desserts every meal, Heaven on Earth,
pastries flowing at nine am, you know, just everything, Okay,
Well great when I tell you also traveling, not a
(00:58):
single breakout, hmmm, feeling good, sleeping well, no headaches, okay? Interesting,
like what's going on?
Speaker 3 (01:07):
Okay?
Speaker 1 (01:08):
And then I swear to God cocktails too every night.
The Aperol Sprits is during the pre April sprints for
the Red did you see when ago? What's the red one?
Speaker 2 (01:18):
No?
Speaker 3 (01:18):
I know I love that, but I do an I
love an April spirts.
Speaker 2 (01:21):
I will say, though there's an epidemic in Italy, the
Aperaol spritses are not effervescent. I repeat is wait, no, no, no,
And then I I was dming trying to remember if
that happened to me at all. Well a food Okay,
I'm gonna make a note. Hold on, I want to
get back to that. Yeah, that's exciting stuff. Yeah, I
want to. I don't want to forget in the USA.
Speaker 1 (01:44):
And then what we're you just.
Speaker 2 (01:46):
Saying April sprits is yeah, okay, go on, go on.
So I was noticing this, you know, I drink Apperol
sprits is every single day, and I the first couple
of times I went, Jesus, there's some bubbles in there.
And then I went, oh, this is just the way
it's going. They're pouring flat prosecco. I DMed it like
a food like a Rome food expert woman, and she goes, yeah,
(02:07):
they're usually flat, and I go what. So I took
to ordering a sidecar. I would order an Aperol sprits
and then I would order a glass of prosecco and
dump that in.
Speaker 1 (02:17):
Now when they say usually flat, do you mean like.
Speaker 2 (02:20):
They're just letting the PRIs No, god, no, they're just
letting the Procoah, they're opening the prosecco and they're just
letting it. So if you you know by six pm
that thing's been open since ten am, I guess. But
then you'd think you look around, everyone's drinking them constantly.
Why wouldn't they be constantly opening new bottles? And then
one night I had the audacity. I was at the
hotel bar and I said, could I have an apperol
(02:42):
sprits and do you mind? Is it possible just to
open a fresh bottle forward to make sure that the
prosecco's bubbly?
Speaker 1 (02:48):
Oh my god?
Speaker 2 (02:49):
And then I watched him do it in English. Yeah,
it said in Cockney, and then it was sparking. Yeah,
and then it was spark No, not at all, but
there's something going on where so I just, you know,
I was feeling great whatever, feeling great, And then I'm here,
I'm home mostoma kurts okay.
Speaker 1 (03:08):
All of a sudden, well hold on, hold on this
is where once again poog. It's like people, I don't
understand that I am wild and free okay, and that
I'm the wild and untamable one in other relationships. Okay,
over over. In the context with Gamoberland, keep me grounded,
(03:31):
I'm like, hang on, I'm like a wet fucking bag
of sand. Okay, but are you ready? Yeah, but you're
on a flight for twelve hours. You're notoriously blowing.
Speaker 2 (03:44):
Good even though I got in last night, which, by
the way, I was flying with John. I think, so
listen to this, and I texted you, of course, flying
with John. Crazy travel day of like, you know, get
to the airport in Rome, leaving Rome for a connecting
flight in Paris. It's delayed. We have then a you know,
almost four hour lay over in Paris. Then we board
(04:06):
a twelve hour flight from Paris to.
Speaker 1 (04:08):
La it Is.
Speaker 2 (04:09):
And let me tell you this. So John and I
are sitting in the back of the plane. We're like
third to the very back right, and we were like, here,
so we're gonna do a twelve hour flight. We're gonna
be fine, Babe, We're gonna watch movies. We're like, because
we'd already looked at the delta. I was like, they've
got babe. I was so excited to watch babe, everyone
needs to go watch Babe. On the way from New
York to Rome, it was a Delta flight.
Speaker 1 (04:31):
Frankly shocked they were taken by Babe, oh honey and Delta.
I mean, I remember loving.
Speaker 2 (04:35):
It when it came well it's time to go back.
I'm just surprised herefull the Delta in flight entertainment system,
shocking curational style there, everything from yeah, oh yeah.
Speaker 1 (04:48):
Someone's got their eyes and I was astonished there's a
woman with I was astonished by the way they had
the bodyguard.
Speaker 2 (04:56):
I was like, they're listening to pooh my god. Yeah,
the bodyguard they had babe. So we're like, okay, we're
gonna watch Babe. We're gonna watch the Body of God.
We're gonna watch catch me if you can. We're gonna watch.
And then we go, oh no, the flight's operated by
Air France. So then we go, we're okay, there's your face.
Speaker 1 (05:12):
Just draw. But here's what because Air France and Delta,
like I think you're one of those ones that are
like always like this. It's the same thing. It's the
same like flight. It's like the.
Speaker 2 (05:24):
Post COVID global meltdown, where now airlines are operated by
each other. It's like it's chaos, has just always been there. Anyway,
go on anyway. So imagine this. So we're prepping for
the twelve hour flight. We're like, oh, just gonna hurt.
We sit down, are screens? Don't worry? Okay, And I'll
say this. On the way from Rome to I'm texting
(05:46):
no fac Yeah. Well, on the way from New York
to Rome, John's screen didn't work, which was right, and
I was like, John complain. I was like, you needed
to email Delta. Let'll give you some miles. Both of
our screen didn't work.
Speaker 1 (05:59):
And when his screen didn't work and you were next
to him.
Speaker 2 (06:02):
So here's so, I said, Well, out of out of solidarity,
I'm not going to watch it.
Speaker 1 (06:06):
Right, we all remember when you said you wouldn't go
to first Oh yeah, upgraded?
Speaker 3 (06:11):
So then eventually I want to say, the screen did
begin to work. We asked the.
Speaker 2 (06:18):
Hours hours in okay? Interesting and this is not exaggeration.
It sounds like an exaggeration. Six times rebooted.
Speaker 1 (06:25):
You had time to count probably so on the fourth
reboot first time, right, you want to be clear how
many has it been?
Speaker 3 (06:31):
So on the it's okay, she reboots it, you know
our screen.
Speaker 1 (06:35):
I forget. Here's a huge question. Did the reboot fresh
of an app? By the way, I want to talk
about because I'm going to stay. I haven't been in
a long time.
Speaker 3 (06:43):
Something was different. It wasn't bad. It just was like
something's up.
Speaker 1 (06:49):
Was the reboot? You know, when they're like someone's having
screen problems. I feel like sometimes they go and they reboot,
and then the whole system must reboot.
Speaker 2 (06:56):
So it wasn't the whole it was just our row
okay somehow, So she read boots it once.
Speaker 1 (07:01):
Where the hell is the router on the plane? Is
my question? Wait? What the hell is the machinery?
Speaker 2 (07:05):
She boots it on twice. She reboots it a third time.
John and I are beside ourselves and John I.
Speaker 1 (07:11):
Were like, wow, it's been three times, right.
Speaker 2 (07:13):
So then we're going, okay, you know we're gonna do
We're gonna buy. We're gonna ask for a voucher because
you could for thirty year, Oh you could buy streaming
on the laptop.
Speaker 3 (07:20):
So we're like, okay, we'll do that.
Speaker 2 (07:22):
Well, they give a to ust for free. Anyway, The
point is she goes, I'm gonna reboot it again, and
he and I are looking at each other. We're going yeah.
Fourth time like good? Like what the fuck? His begins
to work. Mine's still broken? Sorry?
Speaker 1 (07:36):
So fucking have sheatphone splitter?
Speaker 2 (07:39):
No?
Speaker 1 (07:40):
So what little gift I bought one?
Speaker 2 (07:41):
Good question? I bought it too. I mean Chris to
be cute. Yeah, what we do is I have the
expert touch boom. You hit it the same time you
hit play at the exact same time. It's like conducting
an orchestra.
Speaker 1 (07:51):
Wait no, no, no, sorry, I was just talking about
you watching off of No I thought, oh so I
thought you were watching off of whatever? It does matter
go on.
Speaker 2 (08:00):
So here's all this is to say. On the fourth reboot,
he starts working. Were shocked, and before we go, it's
not going to work. On the fourth boom it does.
She reboots mine once and then again. So on the
sixth time, mine began to work. But it was all
in FARSI really but I could hear English, but the menu, everything,
every button was far Shyeah.
Speaker 1 (08:20):
I couldn't navigate, couldn't find your way out. Now at
that point, wait, is John's working?
Speaker 2 (08:24):
Yes? So no, I know what you're thinking, because you
know what you know what I would have done just
looked and matched the buttons to navigate. Yeah, of course,
so my screen literally wouldn't get out of FARSI no,
like I couldn't.
Speaker 1 (08:35):
That's not what I mean. I knew you were too
quick on the big up here. I was like, I
was like, looked doubt at her. Wait wait, what were
you saying? Okay? I was like, you navigate the language
change screen by matching buttons?
Speaker 2 (08:49):
Yeah, yeah, no, but it wouldn't. This was a glitch.
You know, the buttons like wouldn't change. It was chaos. Well,
you know they're gonna understand.
Speaker 1 (08:57):
No, oh, I know, you understand. I'm like, I'm recking
with how in myself there's something like the fact that
I want to like live in this moment and figure
this out and like, you know, trust you that there
was a glitch and all of that. It's like this
fixed thing. Be a hero now.
Speaker 2 (09:13):
It wouldn't. It was. But the flight was horrible, and
I had heard a story about somebody who was I
guess really fucked up on drugs or something and fell
asleep at a party in a certain position that completely
almost paralyzed them. That they like were bent over in
a weird position, passed out like all.
Speaker 1 (09:32):
N naturally you thought that because you were sleeping on
a neck pillow, you were at the same risk.
Speaker 2 (09:37):
So then so then so that story went in there.
And then I fell asleep in a psychotic position, was
having pain in the center of my back in the
weird way, and I went, oh God, I'm next, And
to test my legs, I stood up in the chair.
I like.
Speaker 1 (09:54):
In my little row the first woman paralyzed by taking
a slight internationally coach God. I once heard this man.
I really felt for him. I think it was on
Jet Blue. This was probably eight years ago or something.
It really just stuck with me because he was so
(10:15):
horrified when he sat down to see that the seats
had this built in lumbar support I believe, which was
supposed to be like a generous feature of like these
are special and good chairs, you know, for for our customers.
And he's losing his mind because like a lumbar pillow
like will absolutely fuck his back personally. Oh no, And
(10:37):
so it's just like he's like anything anything that he wants,
like a board, you know what I mean, like this strick.
I actually can't remember if he said anything anything. Can
I have a board? Or my I think my mind
started frantically thinking can we get this man aboard? You
know what I mean? But the look of panic in
the eye, like it wasn't obnoxious at all. It was
(10:59):
just very like whatever. Did I imagine that there are
some flights that have a massager in the chair in
first I think that's real.
Speaker 2 (11:07):
I never want that. Oh wait, ja, we call ourselves
jet Blue. It's jet Blue. It's mint bitch.
Speaker 1 (11:15):
Really. Yeah, so you you also texted me and said
you said, somehow I'm in a lounge you go, despite
being in coach. I'm like, oh my god, she's a fool.
Speaker 2 (11:28):
I'm a fool.
Speaker 1 (11:30):
Did you finally realize it's nothing fucking to do with that?
Speaker 2 (11:33):
I mean, I didn't know that, Jaqueline, I didn't know.
Speaker 1 (11:35):
First if your first class ticket will I think get
you into a lounge of that airline, like if you're
not someone with jack, I can't even say goddamn, like gold,
Missilian and gold.
Speaker 2 (11:45):
Now I was silver. I had achieved silver. Yeah, was
never in a lounge, never went there. Does silver get
you into the lounge? Silver is above gold? That's not possible.
Speaker 1 (11:55):
No, No, I know what you're I know, I know
it's platin.
Speaker 2 (11:57):
I'm so confused.
Speaker 1 (11:58):
You're platinum.
Speaker 2 (11:58):
I used to be platinum right above gold, I believe,
and I was platinum not in a lounge.
Speaker 1 (12:04):
You know. It's so rude the way that like, if
they take away status each year, I thought have to
re earn it. Then the status is the wrong metaphor here. Okay.
It's like, I folks, am you know whatever whatever status, right,
I'm platinum status, I'm diamond, de lead whatever. Okay. It's
(12:24):
like it's this metaphor that makes you feel like you've
earned something. Okay, you're a serious traveler, travelers. Yeah, you've
invested so much in this goddamn airline right with your
dollars that now you're getting treated right for it. Okay,
you're not just someone who shows Delta today. You've chose
Delta for.
Speaker 2 (12:45):
The last you know, thirty And then.
Speaker 1 (12:48):
Once you're in that system and they start to tell
you that your status might be dropped, it's like then
it hurts the ego because it's been about his status
and it sort of hurts your ego where you like
you want to quote maintain your status. It's actually genius psychologically, yeah,
versus what it really is. Spend X dollars and get
(13:12):
some perks. I mean, jesus, I know, like the your
your status, you're gonna lose your status and the whole
like you're building it for next year. It's like you
ascended to you know. It's like the metaphor tricks you
into believing you've arrived somewhere that you're afraid to leave.
Speaker 2 (13:28):
Oh my god, I know, and it's powerful. You can
imagine when I realized I had been downgraded when I
lost platinum.
Speaker 1 (13:35):
Yeah, it was.
Speaker 2 (13:35):
Hard, particularly when I realized I wasn't taking any of
the benefits. Jacquine, Well, I had to tell you, I've
been sitting here thinking everyone that's in a lounge has
a first class ticket. That's how I've been a child through.
Speaker 1 (13:47):
Like a child, you thought the lounges were just a
frid well also the other main one. And don't you
have I'm sorry to make this at this level of branding,
but like, do.
Speaker 2 (13:57):
Not have an Amex No? I don't.
Speaker 1 (13:59):
Well that's that's the other thing. It's all credit card.
Like the AMEX Platinum is content. Okay, we'll just say no.
The AMEX Platinum, I think it s going gets you
into all the Amex lounges.
Speaker 2 (14:11):
Oh Christy, I don't know how this source the credits are.
Speaker 1 (14:14):
I'm freezing on with ignasios curations.
Speaker 2 (14:16):
Oh my god, I know, holy shit. The credit card stuff.
My eyes crossed. I have to learn because you know,
I have like a master card from nineteen oh four. Yeah,
they're like no machine accepting that doesn't just shit money
that you don't have. That's all it gets doing. It's
so fucked up. Okay, So, as you said, like a child,
I thought everyone in a lounge was in and so
I check it in Rome. She hands you my ticket.
(14:39):
I'm seated in the back row. She goes to the lounge.
I go the lounge. I go, but I meant ouch now.
I felt I'm in steerage when they let us into
the lounge. I thought they had made a mistake. I
thought there had been a glitch.
Speaker 1 (14:54):
I'm confused because does John really know nothing? You fools?
Speaker 3 (14:58):
Well less than me, No way less than me.
Speaker 1 (15:01):
I've never met a full more of a full at
the airport than John. This is incredible. I'm like shocked,
this is amazing, this is huge, huge news. I want
to lead him again. The night archetype is I want
to lead him through the airport. Yeah. By the way,
I heard or read when I was doing my travel
(15:23):
back from Rome it was like, I think it was like,
never do a layover in Paris, Like it's the worst
airport for layovers. I think, like for delays for trying
to like get to your next flight in time. I'm
pretty sure it was like Paris is the worst, and
then the ones that are like king are like Amsterdam
and Germany somewhere.
Speaker 2 (15:44):
By the way, I had the most phenomenal salad at
Prett no prett previag you ate prett in the French
speaking language, I mean Preza and by the way, best
fast food you can call it that. I will. Of course,
that's what it is. Solid of my life. You've always moaning,
(16:04):
and I said, I was like, I'm gonna pull a
no back and I get another one. Two sounds.
Speaker 1 (16:10):
To get another one just immediately, or get another one.
I ended up being fine, but I was like, this
is one of the most moving moments in my life. Okay,
now I want to be very clear what this means.
It's not just oh, my piggish friend, I'm gonna pull
a pull a hog.
Speaker 2 (16:26):
Hoog Okay, no, it's not a hogog.
Speaker 1 (16:29):
It's it's valid, absolute non shame to have what you
want to specifically reup. So like me reupping on a
peanutcolata is probably what shocks you. You know, that's what's
the bold reup you've seen me pull.
Speaker 3 (16:47):
Okay, so here's what it is too. To me, it's
a reup.
Speaker 2 (16:49):
It's very you because it's also like, oh, I'm so hungry,
But for you, it's like I'm not going to get
a sandwich. I'm going to get another salad.
Speaker 1 (16:58):
Pull a back. Oh okay, it's even more it's about
I want quantity and I want length of time eating.
Also it's like, well, guess what you can gorge yourself?
Speaker 2 (17:09):
Yeah?
Speaker 1 (17:11):
Oh well, also me ordering two salads like in the
room service we spoke.
Speaker 2 (17:14):
I know and I know you with your organic girl tubs.
I do the two big tubs.
Speaker 1 (17:18):
Guess what I left it three? Okay, it's for me
and Grace. Okay, it was different. So I know I
grew up like my mom, like at these insanely big
sort of like I don't know, artisanal like live wood bulls,
do you know what I mean?
Speaker 2 (17:36):
Like they were so I have you know I have
this is nothing that's your mother. But live wood for
me is like.
Speaker 1 (17:42):
No, no, lowest no, no, no I would.
Speaker 2 (17:45):
I knew saying you know people, No, no, I love it.
I'm just saying that live would. What are your thoughts?
Speaker 1 (17:50):
No, no, I know exactly like screwing in four hairpin
legs to a live wood and calling yourself whatever, a
mid century master by the way they charge on that. No, no,
I said live wood, I know.
Speaker 2 (18:03):
What's talking about. You're talking about. It's I know what's
talking about the kind.
Speaker 1 (18:07):
Of like just mean a wood bowl that is okay
and the natural colors in it.
Speaker 3 (18:12):
I use that as an opportunity to go to defame. Yeah, lifehood.
Speaker 1 (18:16):
It's not live wood. I just mean like another would
have these big like my hands are leaving the screen
as you can see, but just these huge bowls which
you would make a big, big salad that was with dinner,
and it was just like it was so plentiful that
it was like you could just always be going back
(18:36):
for salads throughout the meal, you know what I mean,
And like once everything else is done, there's still salad
maybe yeah, yeah, and olives and maybe a gorgonzola or
a you know whatever, just avocado hitting avocado inside the salad, which,
by the way, to land on an avocado inside the salad,
like it's like true like gold because you never know,
(18:58):
like it is hard to get avocado to be spread
evenly throughout of course. Actually this is a huge issue
for me with preparing salads for me and me and Chris,
like all of us are heavy, so like they're not
just going to toss them attached to the leaf like
the gorgan zole. Right, let's say I'm tossing the salad.
You can see the gorgon zole. I figured it out.
It sticks to the fucking leaves and that's why it
(19:20):
why it spreads evenly. There is no alls bang banging
the bottom of the bowl. Yeah, bang bang at the bottom.
So if you're not careful when you're dishing out the meal,
I mean the salad, like you got to check so
you know what I started doing. I mean this is
a two salad home, right, I mean this is like
a two bowl home. Yeah. I make the salad in
my wooden bowl that I feel like my mother with.
Speaker 2 (19:41):
I love it.
Speaker 1 (19:42):
It's not live wood, it is. There are no live
wood bulls.
Speaker 2 (19:47):
How will they be, they're not around like I mean, so,
so I feel like my mother in it.
Speaker 3 (19:57):
Whatever.
Speaker 1 (19:58):
I make my salad. And then when I've started doing,
when I'm really on top of this, is I've dressed it.
I've maybe done the cheese most probably things like that.
I serve that out into two humongous bowls and then
I dropped the olives on top at the very end.
Speaker 2 (20:13):
And they remain on each bowl.
Speaker 1 (20:15):
Oh got it. And I bring two bowls of salad
into the room and they have four olives. And it's like,
you know, I get these Murray's mixed. No, no, I'm
not done. I'll say they get these like these whatever
Murray's at the supermarket at ralph you know, Murray's cheese
shop whatever. This is like the Murray's label inside of Ralph's.
(20:37):
And it's like an olive mixture, like the Greek olive
mixture whatever. So there's like, are they Italian? There's big ones,
there's calamados in there, there's seasoned ones. Whatever. So I'm saying,
like four olives, four alives, Okay, I have like the
big boys, let's say. And then I go back for
two olives, two olives of like the Calambada, like we get.
Speaker 2 (20:55):
The yeah, very fair.
Speaker 1 (20:59):
I then struggle. I have a real struggle when serving
food into two equal containers. Okay, I'm sure I talked
about this on food, but it's like starts to identify
one of the bulls as mine. Oh and one is
Christia's bull.
Speaker 2 (21:13):
Wow. Okay, And this is a huge moment. This is
a huge moment.
Speaker 1 (21:18):
So this is huge, thank you psychological.
Speaker 2 (21:21):
Because I just have this with coffee. I was making
coffee for two people, yeah, myself and John, and I go,
this one's mine.
Speaker 3 (21:27):
And that's a huge psychological moment.
Speaker 1 (21:29):
And then you go, what's going on here? So is it? Yeah?
Speaker 2 (21:33):
And then okay, so can I tell you what? Well, yeah,
we'll go go.
Speaker 1 (21:37):
Go all right, let me take you through my soul,
and then again we go and then we'll go back. Okay,
we'll be This could be the rest of the episode.
Speaker 2 (21:43):
So likely when you've stumbled upon something that's never been
highlighted but is a deep there's deep psychological material here.
Speaker 1 (21:51):
There's so much going on because one my sense of justice,
particularly run food huge. I would never actively be literally
trying to like get more from myself and hide that fact.
Speaker 2 (22:04):
Okay, I have to interject. I just had a huge idea.
Speaker 1 (22:07):
Now like yes, yes, it's like money there is my columns.
Speaker 2 (22:15):
Tell me this isn't huge.
Speaker 1 (22:20):
This is getting cut from poog because we do not
get away pitches on poop. I'm dead serious enough, So
someone you love, Okay, Okay, dishing it out whatever. There
was a period where I was using food then I
was using the food scale. I was like, yeah, I'm
trying to think what it was. It wasn't like I
(22:40):
was doing with the salad, but it was like when
I'm not for some reason not using the same bowl,
like the bulls doesn't don't match. So it's like really
hard to say. So basically, the way I now serve well,
the way I break down the salad into two so
it's a huge salad and then two huge bowls. I
the salad has been the thing I think. Both I
(23:04):
widen my fingers like palming a basketball as much as
you could, Okay, claws widened out to their full retraction.
I lower them both into the bowl, and then I
grab with both hands. I attempt to grab the most
I can, okay, to fill my hands to absolute where
I couldn't get another leaf in. I lift that up,
and then I drop two hands into the balls.
Speaker 2 (23:26):
Wow.
Speaker 1 (23:27):
And then whatever is left I divvy up my eye. Okay,
I think it's the only only way to know. I'll
start to feel like identification with one bowl and I'm going, why, okay,
it's just it's like So then what it can happen
is when one bowl is mine, I start to overstuff
the other bowl out a guilt, feeling like I've probably
right right, I've probably I'm probably unconsciously helping myself. And
(23:51):
then I go, okay, so I got overloaded, and then
I go, what about me? Yeah, now what are you
what Now You've probably unconsciously left your ball like wait.
Then back in goes a little handful to quote mine, okay,
and then out of that handful I take it. I'll
probably little half and throw it back in the other
I try to keep splitting the difference to an infinity.
(24:13):
And then I go and this is where it's really sick.
And then I go, well, at this point when I
go to carry them in and you know the feeling
of a hand in your right bull and hand on
your left, you're heading towards, depending on what anger you're
come into the room, there's a very natural This right
hand is obviously going to be this person's you know
what I mean? Yeah, And I feel myself going if
(24:34):
that's like in some way the way I've unconsciously thought
of it as my bull, Like, am I going to
cross my hands right right the arm? Like?
Speaker 3 (24:40):
Then in a while, here's the shitty one for you?
Speaker 1 (24:42):
Yeah? And it's like, so as I, that's the one
when I lift the bowl where I go, have I
done good enough here that I can have either one
of these bulls? And at that point it's like if
I still feel a yearning for one of the bulls. Yeah,
I don't know what to say about that. I don't
know what that means at that point.
Speaker 2 (25:00):
It's interesting because I had this I was making coffee, yeah,
for myself and John. Actually I shouldn't even take the
in case he listens. He had brewed the BELLETTI, but
I was pouring it into the cups with the milk
and a little extra hot water, you know, started doing
it and started to identify with one of the cups.
Speaker 1 (25:21):
I feel like, do you identify with the right or
the left more? Where is it completely based on Like
there's a moment where one I want to say left,
it's my first instinct for your own. Yeah, but I
don't know why.
Speaker 2 (25:31):
Yeah, I don't know. Yeah, I don't know how it happens,
but it happened at some point. And I started to go,
this one's mine. And then then I was putting milk
in them, and one just looked it was like a
better ratio or something. Yeah, and I was like, ooh,
I want that one. That happens and then I went,
I'm going to give that one to him. We're talking
about very small differences.
Speaker 1 (25:52):
Okay, Now you couldn't make a change at that moment,
like you couldn't add a little You must be martyr
like right, Like it's like that you made it about
like one is better, and I'm giving that one to
John and I know, and I was like, and.
Speaker 2 (26:06):
I was like, look at me, I'm going to give
that to him.
Speaker 1 (26:09):
Did you alert him? No?
Speaker 2 (26:10):
No, between you and God.
Speaker 1 (26:13):
Yeah, I mean, you know there was another moment of
that kind of like with bread in a restaurant. Let's
say it's cut in that way that it's like you
know when you cut a loaf. Obviously some pieces are smaller,
they're on a spectrum getting penny smaller and bigger, and
there's like something interesting about that. God, what do you
think about those baskets of bread where it's like there's
(26:35):
like one that has all these seeds and like something
going on, and then there's like a white bread. In
early there was a mix of the flavors and you're
like digging around and you hit like a fakata or something.
You ever have that all of bread well and alive boulet?
Have we talked with this?
Speaker 2 (26:52):
No?
Speaker 1 (26:53):
I don't even know. I don't know. But there was
a period where I was getting this loaf at the
supermarket parents town that was labeled all of boulet and
bring it home and slice it up in front of
the TV and pull you just pull the bread and
just dip it in olive oil with cracked pepper and salt,
(27:13):
and oh my god, was it good.
Speaker 3 (27:17):
Nothing like that.
Speaker 2 (27:32):
The flight from New York to Rome, I'll say unheard of.
Slept on the flight, can never sleep on flights. Yes,
and didn't eat. So this is I want to talk
about this for a second. Don't wake up so stomach
on the yes, but stomach pain on the plane. Right,
this is something we all know about. Whatever I've heard
people go, never eat on a plane. Yeah, if you
(27:53):
won't want to have jet lag, if you want to
feel fine, just don't eat on the plane.
Speaker 3 (27:57):
And we've discussed this, like, well then what the fuck out?
Speaker 2 (27:59):
So you chair?
Speaker 1 (28:00):
Hell?
Speaker 2 (28:01):
Are you going to kind of monkish existence? Is this?
Speaker 1 (28:04):
Yeah?
Speaker 2 (28:04):
So on the way back, I go, John, let's not
eat on the plane because also we're gonna land. It's
going to be nighttime in La. We should eat or sleep.
And that was part of why the screen.
Speaker 1 (28:14):
Why is landing in nighttime in La? Is it like
you're gonna go to a late dinner?
Speaker 2 (28:18):
Yeah, Like, well then you can eat something and just
go to bed or something.
Speaker 1 (28:20):
Right right?
Speaker 2 (28:21):
But I was like, but also like.
Speaker 1 (28:22):
Tiny had to rope him in John, God, God, someone's
saying to me the words like Jacline, what do you
say we don't eat? I mean although in the mornings
I would technically really excel at that because of my
my schedule.
Speaker 3 (28:40):
Essentially you're intimate and fascinating.
Speaker 2 (28:42):
No, But the point is when they first we ate
at the Paris airport, the pret best chocolate pudding of
my life.
Speaker 3 (28:48):
I was moaning, moaning in the lounge and.
Speaker 1 (28:52):
Then brought Prett into the lounge.
Speaker 2 (28:54):
No eate Prett. Oh we were so hungry. We ate
Prett and then we went and then putting your lunch.
Speaker 1 (28:59):
That was it, in little trays laid out under a
under a glass pudding canopy.
Speaker 2 (29:03):
Yeah, the lounge there was you know, charcouterie, there was,
There was a lot, but then they had pudding cups,
rice pudding, vanilla pudding.
Speaker 1 (29:12):
Was John stunned by the lounge too?
Speaker 2 (29:14):
Yeah, we were, we were.
Speaker 1 (29:15):
Was it a big one?
Speaker 3 (29:15):
The lounge was big, the big one, big window.
Speaker 1 (29:18):
There are some that you're like ceiling, like a two
levels dock broker.
Speaker 2 (29:23):
And I'm sitting here right now as I'm talking to you,
and I'm going, I can't believe all the years I
could have had lounge access and I didn't know. No
one told me how the fuck was I supposed to know?
I didn't know Jacqueline. I thought a lounge was only
for her first.
Speaker 1 (29:36):
Classic, which, like I'm trying to think about because that's
like how many for you know, on a plane of
what two hundred seat it's like, and one of those
ones where it's like eleven whatever, it's like, it couldn't.
I don't know if the math actually is not. But
but the lounges are really something. Well I used to think,
who needs that? What? It's just the same ship, Like
(29:58):
you're like, you're just in a another fucking like I
used to just like want to have to go into
a place like a whole fucking thing that gets you
in pretty quick. Actually, there are huge lines, actually I
should say that actually are huge lines. We walked past one.
We're flying and we see a huge line outside and
we're like, oh my god, just standing in line. But
(30:20):
I was like, well, if we had to lay over,
we were delayed, and we were here for like eight hours,
we'd stand in a forty minute line to get into
the un that's the t And I've paid, you know,
I've paid to get just am, get me in, just
just my golden Medelli and get me into and like no, no, no,
no no, and then you can pay. And then I
paid and I went in and the coffee machine was broken.
(30:44):
No no, the main reason that goes loud impossible, free
flowing espresso drinks out of that machine. Now they were
willing to make it for you.
Speaker 2 (30:53):
Well was I in?
Speaker 3 (30:54):
They had lack colombe on tap.
Speaker 1 (30:57):
Wait what on the plane.
Speaker 2 (30:59):
They luck am on tap at some lounge I was
in not too long ago. But wait, wait, wait, The point
is the last hour of the flight, John and I,
so we again. Our plan was to watch movies the
whole time and not eat, and the screens weren't working,
and then we both fell asleep. And then it woke
up with an hour left in the flight. I smelled something.
Speaker 1 (31:20):
Huh.
Speaker 2 (31:21):
John and I took off our masks. They plopped the
boxes of food down in our laps. I was so delirious.
Would if I had footage of myself eating that food?
Speaker 1 (31:29):
Oh my god?
Speaker 2 (31:30):
I was like war torn. I felt like.
Speaker 1 (31:33):
What were the what was the food?
Speaker 2 (31:35):
So it was this like loaf, this like savory hot.
It was hot. I held it in my hands like this,
and I went, oh, it was like the nurturing force
of warm food when you've made a beat.
Speaker 1 (31:45):
Like it was just like the morning snack or there's
something there's something like the wake up thing. Yeah, and
it's like a hot pocket or a hot like it's
like a hot sandwich that feels like well, that's one
of the things about fast food that people don't talk about,
Like Pete, like part of like I was like, what
is that? My feeling? The warmth, super warm like like
wrapped up sandwich moved me.
Speaker 3 (32:07):
I almost as moved that.
Speaker 2 (32:08):
I held it in both hands exactly for John like this,
the child like I felt lifted.
Speaker 3 (32:15):
I felt it was going to.
Speaker 2 (32:16):
Be amazing childhood warmth, the love of a mother. It
all came back to me.
Speaker 1 (32:20):
And I think it goes even further back. I think
it goes back to like boom no fire. Yeah, I
think it goes back to the origins heated food. Yeah, absolutely,
or like even holding a warm stone between your hands.
Speaker 2 (32:33):
Certainly. No, No, it's it's prehistoric, it's subliminal. It's it's deep.
And that loaf that had some sun sun dried tomato
spread for it, this like savory loaf. It was phenomenal.
Speaker 1 (32:46):
Wait it was there, wasn't It wasn't any form of
a sandwich. This was just a loaf of bread.
Speaker 2 (32:51):
It was just so just like a little warm, very French.
And then a little peach like drinkable yogurt thing, so
another piece of ride, then all silk, a cookie and
then yeah, John and I were so delirious, and I
have to say rome deeply spiritual experience for me, city
at the ruins.
Speaker 1 (33:10):
Did you hit any of the spots like Pyazza di Volna,
what's that? It's it's like Mateo mentions it on that
that thing, but it's like, you know, damn it. People
go there and it's like I have pictures of me
sitting in front of the fountains there, you know what
I mean, Like whatever.
Speaker 2 (33:26):
Well, by the way, Italy, I'm going back immediately.
Speaker 1 (33:30):
Yeah, like soon, Yeah me too. Oh well in my mind,
I mean I just I'd really like to get back there,
because we know I went there. I managed to just
stay there.
Speaker 2 (33:43):
It's unbelievable.
Speaker 3 (33:44):
But we talked about when you were there, Oh it
wasn't warm enough, you weren't swimming.
Speaker 1 (33:47):
It was we were there in September, and I still
went in the water. How was the water refreshing? Like
there were people doing full laps and like or like
you know, just fully in it. I was like sort
of bracing and whatever. But yeah, but I would sort
of go in and then it was warm enough to
lay on the lounger with that shade covering my eyes.
Designed for viewing social media. I researched the Italian lounge
(34:11):
chair and how it has that shade brilliant. That's like,
where the hell has that been? I know, America, I know,
I was blown away. I was deeply moved. Now, what
about eating in Rome anything to speak of? Did you
have a pasta that was exciting?
Speaker 2 (34:27):
So many? Yeah?
Speaker 1 (34:28):
Did you have a Bucatini and Amatriciana many of them,
because that is one I would return to, Like, I'd
be like.
Speaker 2 (34:35):
Is maybe maybe my favorite?
Speaker 1 (34:37):
Yeah? I think it's probably like probably one too.
Speaker 2 (34:39):
Also everything. Oh, here's the main thing. This is a
life philosophy thing. I am no longer worrying if I
don't have a reservation. I'm gonna say this again, I'm
no longer worrying if I don't have a reservation in Rome,
specifically I at a restaurant ever, And I'm going to
start putting this to the test, because there were a
few places they said, don't even fucking bothering in the
same namehood of that restaurant reservation. Yeah, that's interesting because
(35:03):
I got in every time, and one time I waited
six minutes?
Speaker 1 (35:07):
Was it was a half an hour? Can you name
any of the restaurants you went to? Did you go
to roo Y?
Speaker 2 (35:11):
Yes? Yes, so good?
Speaker 3 (35:14):
Yeah, I mean we got. We got int you the Enzo.
Speaker 1 (35:17):
This place which I talked about, poo, we didn't. We
left the line and went to another place. We left
the line because it was just like people being like.
Speaker 2 (35:26):
The line's crazy. Armando Pantheon. We got into these places.
Speaker 1 (35:32):
That everyone's like, good, I didn't go there, but yeah.
Speaker 2 (35:35):
Armando Pantheon had the best cache Pepe I've ever had,
god and so overdone in the culture. Yes, so we
didn't get it anywhere else except for there. But the
point is, I'm going to restaurants now, prime restaurant. I'll
fucking see you there.
Speaker 1 (35:50):
Prime time, prime time.
Speaker 2 (35:51):
Why not try?
Speaker 1 (35:52):
Well, why not try certainly? I mean you can well
what's prime time?
Speaker 2 (35:56):
This is the big question because in Italy, I mean
you know Europeans, Well that was how I was and
I was served at nine nine thirty in my own right.
Speaker 1 (36:04):
But my Italy trick was just fucking show up and
go fucking care.
Speaker 2 (36:09):
I mean like thirty shove at six.
Speaker 1 (36:11):
Yeah, there was a place. There was this one pizza
place that we would get because we stumbled into it starving,
like like our first night, and it was like, wait,
this place is supposed to be really good. Why is
like it empty and oh we had a thing, and
by the time we were done with our meal, it
was the place was hopping and popping. So it's not
like we didn't get any atmosphere.
Speaker 2 (36:28):
What's funny to me is that the first night we
got there, so we landed, it was like early afternoon,
were delirious. I was like, we can't go to sleep.
We just just try to stay awake until nighttime.
Speaker 3 (36:37):
We're so hungry.
Speaker 2 (36:38):
We tried to go to Armando Pantheon, waited for half
an hour, turned away. So again just what I just said.
You know, there are some you do fall, you skin
your knee a few times, didn't get in. We walked
to this place and I'd seen this woman I fell
on Instagram, who like, is like here I am in
Rome whatever not Katie, I remembered she had not Katie Parla,
(36:58):
but m Chili. Okay, this restaurant, which is like the
place Alfredo was invented. By the way, I'm not an
Alfredo person. That's not what I reach where. It's not
what I crave. But the restaurant itself looked quite beautiful.
But I was a little dissuaded by like in the
front you know, it's like all of a sudden, oh,
Freda was created here, and it's like take a selfie here,
(37:19):
you know, it's about like yeah, it's like oh no,
but I thought, well that woman ate here and like
so it must not be half bad and whatever. And
so John and I line up worst meal of the
entire trip, tourist trap beyond. So we get there.
Speaker 1 (37:33):
It wasn't good at it. No, I'm furious because like
I was finding your like reaction to like the fact
that they invented it like rude, Like don't doubt them
just because they've been recognized, like you know, like Katz's
Delhi has a picture of when Harry met Sally on
the water.
Speaker 2 (37:49):
No, no, totally, no, no, I hear you, and kats
Is Deli obviously also is a place that is populated
by tourists first and foremost.
Speaker 1 (37:56):
Oh totally, but I don't think like the meat isn't
up to No, no, no.
Speaker 3 (38:00):
No, totally totally but no.
Speaker 2 (38:02):
So we so the host was quite gracious, but then
we get in, we sit down the way like you
know what, it's like, Oh no, But then it's so
funny to be with because John and that you can
imagine we're like, we're in Italy, we made it here,
we are at a restaurant we couldn't admit to the other. Yeah,
Like I think I remember kind of being like hum
or something and then the Alfredo comes and it's just
(38:25):
like and then like this table next to us of
like people and we're like, you know, they're all they're like,
we're from Kentucky, you know, I mean, God bless, but
they're like when I'm talking about Jews, and I was like,
I was like, Jews.
Speaker 1 (38:38):
No.
Speaker 3 (38:38):
I heard one of them being like dad, da, well,
Jews dead.
Speaker 2 (38:40):
And the one was like and I'm going to hold
my tongue and I was like, oh, no, are you
joking tongue? I heard something that the Jews went all
my time, I don't know, and then like yeah, and
then one of them said to John, you look so
European to me? What to Jon?
Speaker 3 (38:56):
And I went what about me? And they didn't say
anything at odd?
Speaker 1 (39:00):
How did John react to his you look European thing?
Doesn't it sound a.
Speaker 3 (39:04):
Little just kind of like smiled?
Speaker 1 (39:06):
Dare I say homophobic?
Speaker 3 (39:10):
Probably?
Speaker 1 (39:11):
John? Like like you know what I mean, a chaffon gown? Yeah, yes, yes,
yeah really just casting them as characters.
Speaker 2 (39:19):
And oh, well, you know, this was actually the sweetest
thing in the world that one of them had at
this table of the tourists. Yeah, this woman who was
probably in her seventies locals unlike US locals, had a huge,
like paparazzi sized camera, like the thing you would take
to like a safari like long lens, like no huge camera,
(39:41):
and she took it out, took a picture a close
range of the alfredo. Was very sweet. Anyways, it's like
very funny. But so they were kind of this is
my shout out to the eaves droppers because.
Speaker 1 (39:53):
This one you are dropping. I don't know, this is interesting.
Speaker 3 (40:04):
I'm trying to think if there's anything here I can
kind of.
Speaker 1 (40:08):
More questions for you.
Speaker 2 (40:09):
Okay, great, great, great, So.
Speaker 1 (40:11):
Tell me about the alfredo. You said you couldn't admit
to each other that the food wasn't like that great.
But but how was the alfredo?
Speaker 2 (40:17):
I guess it was good alfredo. It was good alfredo.
I don't know alfredo. So in the States they'd make
it with cream, which is like wrong. It's like the
actual where it's just butter and cheese, which sounds obviously delicious.
So it was, but everything else was like bad, like
and I'm saying bad really and so we had a
few meals in Rome. It wasn't until about four days
past we were able to be kind of honest with
(40:39):
each other and go. The meals haven't been exceptional.
Speaker 1 (40:43):
Across the multi nights.
Speaker 3 (40:45):
Across the multi nights, we were like some great so great,
great items.
Speaker 1 (40:49):
Weren't blown away by rial. For example, you must no.
Speaker 2 (40:52):
No, no, okay, a couple of things I'm doing mad.
A couple of things weren't great. I'm scared to even Yeah,
all right, let's hear it. Loved it, loved it, loved
it completely. The carbonara was great, but there's a couple
this is a thing. Yeah, a couple of things weren't
so but.
Speaker 1 (41:09):
What let's hear it. Why are you resisting your There
was a salad.
Speaker 2 (41:12):
There was a salad that was like just kind of
nothing special, which is, you know, worse things have happened.
There was a side of these peppers which just weren't good.
Had they had sugar on them, like actual sugar. It
was like strange, my god, I'm actually I feel like
I can't blaspheme in this place, like this because it
was so wonderful otherwise well, and the house made tomorrow.
Speaker 3 (41:34):
I brought a bottle of it home to give my mother.
Speaker 1 (41:36):
Are you afraid, like ruin your chances of getting in
without ares in the future.
Speaker 2 (41:41):
I don't know what I'm worried about. I guess just
I would be heartbroken if somehow it.
Speaker 1 (41:45):
Got back to Yeah, I had an exceptional meal there,
you know, but I did consult a few I think
I consulted Katie Parla's blog, Like, while sitting there, we
got our seas aodorous Brits.
Speaker 3 (42:01):
That's fun.
Speaker 1 (42:02):
And then I quickly look and I ordered some things
based on what she had said.
Speaker 2 (42:06):
I'll say this though, people, I again I don't know
Italy well at all. People kind of talk about rome
as not being kind of the spot to.
Speaker 1 (42:13):
Eat, I mean, and so I mean what I mean,
I should just take that back. No, I just I
mean they might go if you're really if you're really
a foodie, then you go to blah blah blah.
Speaker 2 (42:25):
Of course, and by the way, we were in the center,
it's like, yeah, maybe by the fucking Trevy fountain, you're
not going to get a great meal.
Speaker 1 (42:31):
You look at you piazza in Navona. Nothing but the
Trevy Fountain isn't there in Piazza Navona. No, I don't know.
It doesn't matter, Okay, Like I was like thinking, you
made it away from you made it in and out
of room without like clocking a single like tourists sounding
name of a place. Okay, you're saying Trevy Fountain. No,
(42:51):
I have to know, and now I have to know
if that's the one.
Speaker 2 (42:53):
Wait, but you mean because Trevy is such a turist spot.
Speaker 1 (42:56):
But did you go to the Trevi Fountain? Isn't like
Armando there?
Speaker 2 (42:59):
Yeah? Oh my god, Yeah, by the Pantheon, which was incredible.
And by the way, John and I witnessed three engagements
in Rome, three different times. Three.
Speaker 1 (43:11):
You gotta stop. It's just because I don't want to
cackle so loud into the thing. I love it instead,
I don't sound.
Speaker 2 (43:17):
Don't stop. I'd miss it.
Speaker 1 (43:18):
I'm not that girl.
Speaker 2 (43:19):
I would miss it if you stop. But can you
believe that? How many times have you seen people getting
get Yeah? I saw three times a week.
Speaker 1 (43:29):
I find it stressful and well, it's.
Speaker 2 (43:32):
Very stressful group. Everyone's looking at you the whole way,
the whole restaurant's erupting. That's tough. The best moon Struck.
Speaker 3 (43:40):
I'll say, do it, remind me, remind me.
Speaker 1 (43:42):
It's like in the opening, it's just a very funny
sort of get off your knees, you'll ruin your suit
kind of like, let's not make a big deal. It's
just it's just perfection. Everything about that movie is.
Speaker 2 (43:54):
I love that movie. And yet I don't recall that scene.
Speaker 1 (43:56):
We'll cover that sometime.
Speaker 2 (44:11):
The jet lags starting to, of course wear down on me.
I woke up at six am so energized. Oh, I
don't even want to say it. I an'tone want to say it.
I'm gonna say it, Okay, it's funny. I'm resisting saying
because it's the thing of like, oh if I say
it on poods real, no, or does it like I
just I got to get back into TMH and this
(44:32):
morning I did TM for the first time.
Speaker 1 (44:35):
Are you to talk about your meditation practice in that way?
Is like who are you doing it for now?
Speaker 2 (44:41):
Or something something like that, or just because I really do.
I don't know. It's like, but I thought, hey, Kate,
because I've been thinking, I'm like, I gotta I gotta
get back, like I just I need to. I say,
get back. As if I was doing TM religiously four years,
I you know, learned it, did the whole thing, stayed
religious for like two and a half weeks, and fell
(45:03):
off never to return. So this morning I was like, hey,
no pressure, just try to do it twenty minutes, just try.
I did it well, and it really was. Mornings could
be huge because I was like, well, this is my
life now. And by the way, I'm gonna probably do
it when we get off Poog. I'm gonna do it again.
Speaker 1 (45:19):
Wow. To meditate right after poog.
Speaker 3 (45:21):
They say, this is kind of hour five o'clock, six o'clock.
Speaker 1 (45:24):
I joined a friend at Tracy Anderson's studios.
Speaker 2 (45:28):
Was it Tracy herself?
Speaker 1 (45:29):
No, No, it's one of the trainers I'm highly familiar
with from online streaming.
Speaker 2 (45:33):
Were you a very starstruck?
Speaker 1 (45:35):
Well, every trainer that I saw there, I was like
shouted out and said, like, I'm a fan. Oh I
moved you at home all the time. I moved with you.
Speaker 2 (45:42):
Oh I move with you.
Speaker 1 (45:43):
Okay, it's like I've done the breakdowns with your Like
I was just like whatever, but the heat of the
studio was. It was like the thing where like, oh,
I think I'm doing it heated at home, and then
you're in there and you're going, oh, oh shit, and
I have I forget that it's heated weeks with the
wedding and uh of course whatever, and so I'm not
(46:05):
in tip top and I went in there, and I
also got afraid because I'd eaten early the night before,
and then this class was at like two or three,
and I was like fuck, like, I feel like I
need to eat something before, but it's getting a little close.
So I had like these almond chips and I good,
like forty five minutes before hour before, maybe an hour
(46:26):
and a half before anyway, and I regret at them.
I'm in there, okay. So so it was like your
stomach no, like nausea, like oh shit, So heat is on.
And they're these bands, like these resistance bands that are
strung across the ceiling and you reach up with like
a hook and they pull them down for you and
(46:46):
you choose your bands and then you do this. So
we did this first like opening part with arms and
whatever with these bands, and I'm really going for it.
I really want to prove myself and I'm like, I
will not be made a fool like I'm you know,
even though I've never done the bands before, the movement
still like Tracy esque moves, and I'm like, okay, like
I can I can do this. Yeah, So I'm going
for it like full. And then we go into the
(47:09):
muscular you know sequence whatever the floor sequence, and I'm
not prepared. I have not done the you know, learned
it that week in the online studio or anything like that.
So whatever, all good and going for it really hard.
I'm the time of my fucking life. But this is hot.
This is hot, and I start to have that feeling
(47:30):
where there's that heat in the skin, like but the
inside out heat where you then get chills.
Speaker 2 (47:36):
Oh I hate that. Yeah.
Speaker 1 (47:37):
I had the feeling of like and the slight like
my VOD like I had to. It was exactly a
feeling like when it come back to the sports season
in high school, preseason, like and they were gonna beat
you into shape and you're like, oh no, I was
so like hot that I had electrolytes element in my
water bottle. I poured some out onto onto a rag
(47:58):
and like wipe my face down with electro Like yeah,
I was like, and then I was like fuck because
it's you do it all on one side and then
it's like time to move to the other side. So
you just it's that thing where you're knowing, like and
I start to get worried that the second side, like
I'm literally not gonna be able to complete it. I'm
like I'm starting to develop in my head strategies or
(48:19):
plans for what I think will be the socially acceptable
way to basically like call it quits. Yeah, Like you know,
I'm like, okay, what is it? Like at one point,
I like stop and take a few breaths, like literally
in Child's post essentially, you know that that's a classic.
They're always like in the Hot Yoga They're like just
going to Child's puff. Yeah, Like I don't know, It's
(48:40):
like it's like a socially acceptable way in class to
like take your few breaths versus just like like a
character in a movie like Jesus, Like you know what
I mean. Yeah, So I'm just like thinking about but
I pushed through. I'm just like my form is not
where it was in the first half. And that's really
what the the embarrassment is. It's like the form is
not quite there, but I complete it.
Speaker 2 (49:00):
Wow.
Speaker 1 (49:01):
So like recovering outside, it was ecstatic, like sitting on
the bench the other room, yeah, just chilling out, and
it was just like, oh yeah, the feeling of working
out that hard, it's just a whole different thing. And
then I just I just napped for a few hours,
like heavy, okay. I read myself into nap state where
(49:26):
I'm reading something and I go, I'm going to meditate
on this. My eyes closed, and then I slept and
it was just right.
Speaker 2 (49:32):
And then you're gone.
Speaker 1 (49:34):
I mean eating Goop Kitchen all week. I still have
never been, well, I've never been. I think they're a
virtual kitchen. I don't even know where that food's coming
for it. But I ordered it into the office where
I've been whatever.
Speaker 2 (49:46):
Working this week, and it was a whole new life
editing the special Oh yeah of course. So wait, what
are you getting a Goop kitchen? And it's a good
it's the list must be for you're getting in Multiple times.
Speaker 1 (49:56):
I get like the whatever, Gwen, it's cob or whatever
it is usually, or I get just like chicken salad
and then a salad and I put the chicken salad
on top of the salad. Yeah, someone was with ordered
the yam soup. It's whatever, it's it's tasty. And but
now I'm thinking, I'm like, I can't order this a lot.
(50:18):
It's not cheap. I was like, I can't do this
every day. And so then I went running to our inbox,
digging through. I searched the word food storage because I
remembered that someone had reached out from a company offering
us these food storage and it was a brand porter okay,
and we at the time looked at it and we're like,
(50:38):
we're definitely going to send something. We never replied to them,
didn't even reply saying, oh my god, we're so excited
we're sending a list. We just discussed it amongst ourselves
and then never sent one, and so you've been c seed.
I put together a list of So now I have
these dreams beautiful. They're beautiful. It's like glass cerami. You know,
there's even the plastic one that's you know, the finest
(51:00):
plastic you can ask for in a plastic. And now
I'm wondering, do I am I doing this whole lifestyle
for a week? Am I gonna I'm gonna make a soup?
And then they can't daily. Wow, I mean I've gone
through bringing it in my bag. Yeah, you could carry
home used utensils.
Speaker 3 (51:17):
That's what's really hard.
Speaker 1 (51:19):
It's harry home, although you could wash it at the office.
Speaker 2 (51:22):
Oh, that's hard.
Speaker 1 (51:23):
I'm trying to decide if I will get the same
pleasure out of my like if it's the most delicious
meal ever brought from home. Like there's something. There's a dope,
mean thing going on with ordering food from a restaurant.
Speaker 2 (51:37):
Oh, yeah, certainly I'm dropping. I'm like, I'm starting to
get the like. I'm also starting to have the the
quiet like, how could I not have contracted COVID on
that plane? I didn't wear my mask where you've been. Yeah,
I've been thinking a little tickle in the throat. I go, huh.
I had the thing happen on the flight where I
(51:57):
fell asleep. I heard a child coughing violently. Oh yeah,
and I went, oh, oh, I know, I want my mask. Yeah,
And then I realized my mask was in my backpack,
which my tom bin, which continues to have changed my life.
It's in my tom bin, which is you know, to
jump across a sleeping john too. Oh, it's up above it,
(52:17):
and I just went all risk good, I wasn't it
up under your seat? Get something else down there?
Speaker 3 (52:21):
I wanted just to free. There's almost no space down.
Speaker 1 (52:23):
There, because right, I just like with the bin, with
those all those different compartments on the front, it's like
really easy to like reach in and get like little
things out.
Speaker 3 (52:33):
I know, I just like I just I needed the
leg room.
Speaker 2 (52:37):
But yeah, no, I guess I get COVID. We'll see
what happens.
Speaker 1 (52:40):
All right. Well, I'm really in the mood to go
get get a Celsius, a five pm Celsius. This week
in the office, I went hard. Gotta find my way
after them, I gotta find I gotta wean off. Well,
I heard Tracy Anderson talking about it, but four SIPs
of your coffee drink gives you the positive benefits of
Kevin And then after that, no good, no, yeah, because
(53:02):
you know all they're like, well, Kafeene's good for you
for all these reasons. Does all these things right?
Speaker 2 (53:06):
Four zip zips kicks that off.
Speaker 3 (53:09):
I kind of believe it.
Speaker 1 (53:11):
Oh me too, Yeah, it kicks it off, I imagine.
And then I'm completely devoted to rebalancing my head upon
the Atlas reading about bones and body mechanics. The head
must balance. Oh no, I will not live with forward
head poster any longer.
Speaker 2 (53:28):
You've been talking about that for a while. Twenty days,
no devices on my face? Oh yeah, you know I
didn't pack you out. So now I'm like, I got by.
This is a new ZIP. There is a new ZIP?
Speaker 1 (53:37):
What? Yeah, okay, the question immediately I asked, need it is?
I think our promotion of Zip on this podcast, I
think it would be fair, Oh, absolutely to consider asking
for a fresh one. Oh did I send you a picture?
I dropped my zip. It cracked open and I saw
all of it's.
Speaker 3 (53:59):
Now we can't beg for them?
Speaker 1 (54:00):
Why because I like I like mishandled disrespected it. I
dropped it. I traveled with it to New York. I
dropped it and it cracked open, and then I saw
its like little like computer.
Speaker 3 (54:11):
Parts, elves inside working.
Speaker 1 (54:12):
Yeah, And it was like really cute to see it
like in that way. It was really cute to just
see like it looked very like radio shack on the inside,
you know, like WHOA, All right, okay, well, I love
you talk soon. Very shortly.
Speaker 2 (54:30):
That was food. If you enjoyed pood. Please subscribe, rate
and review. If not, we will press charges.
Hi, I'm Kate Berlance, I'm Jacqueline Novak, And this is poog,
an ongoing conversation about wellness between two obsessive, fresh, two
untamable intellects.
Speaker 2 (00:09):
This is our hobby, This is our hell.
Speaker 3 (00:11):
This is our naked desire for free products. This is poog.
Speaker 2 (00:15):
Today's topics Looselie Speaking, Reboot, Trevy live Wood. Hi, Hi,
I'm convinced that America bloats me. Really, just America. I'm
not fucking kidding.
Speaker 1 (00:32):
You mean you came back and got bloated.
Speaker 2 (00:34):
Here's what I'll tell you. Interesting, got back last night
from Italy. Okay, ten days, great trip and you know
it just has to be said, of course, pasta dessert
every meal, bread, pasta, cheese, desserts every meal, Heaven on Earth,
pastries flowing at nine am, you know, just everything, Okay,
Well great when I tell you also traveling, not a
(00:58):
single breakout, hmmm, feeling good, sleeping well, no headaches, okay? Interesting,
like what's going on?
Speaker 3 (01:07):
Okay?
Speaker 1 (01:08):
And then I swear to God cocktails too every night.
The Aperol Sprits is during the pre April sprints for
the Red did you see when ago? What's the red one?
Speaker 2 (01:18):
No?
Speaker 3 (01:18):
I know I love that, but I do an I
love an April spirts.
Speaker 2 (01:21):
I will say, though there's an epidemic in Italy, the
Aperaol spritses are not effervescent. I repeat is wait, no, no, no,
And then I I was dming trying to remember if
that happened to me at all. Well a food Okay,
I'm gonna make a note. Hold on, I want to
get back to that. Yeah, that's exciting stuff. Yeah, I
want to. I don't want to forget in the USA.
Speaker 1 (01:44):
And then what we're you just.
Speaker 2 (01:46):
Saying April sprits is yeah, okay, go on, go on.
So I was noticing this, you know, I drink Apperol
sprits is every single day, and I the first couple
of times I went, Jesus, there's some bubbles in there.
And then I went, oh, this is just the way
it's going. They're pouring flat prosecco. I DMed it like
a food like a Rome food expert woman, and she goes, yeah,
(02:07):
they're usually flat, and I go what. So I took
to ordering a sidecar. I would order an Aperol sprits
and then I would order a glass of prosecco and
dump that in.
Speaker 1 (02:17):
Now when they say usually flat, do you mean like.
Speaker 2 (02:20):
They're just letting the PRIs No, god, no, they're just
letting the Procoah, they're opening the prosecco and they're just
letting it. So if you you know by six pm
that thing's been open since ten am, I guess. But
then you'd think you look around, everyone's drinking them constantly.
Why wouldn't they be constantly opening new bottles? And then
one night I had the audacity. I was at the
hotel bar and I said, could I have an apperol
(02:42):
sprits and do you mind? Is it possible just to
open a fresh bottle forward to make sure that the
prosecco's bubbly?
Speaker 1 (02:48):
Oh my god?
Speaker 2 (02:49):
And then I watched him do it in English. Yeah,
it said in Cockney, and then it was sparking. Yeah,
and then it was spark No, not at all, but
there's something going on where so I just, you know,
I was feeling great whatever, feeling great, And then I'm here,
I'm home mostoma kurts okay.
Speaker 1 (03:08):
All of a sudden, well hold on, hold on this
is where once again poog. It's like people, I don't
understand that I am wild and free okay, and that
I'm the wild and untamable one in other relationships. Okay,
over over. In the context with Gamoberland, keep me grounded,
(03:31):
I'm like, hang on, I'm like a wet fucking bag
of sand. Okay, but are you ready? Yeah, but you're
on a flight for twelve hours. You're notoriously blowing.
Speaker 2 (03:44):
Good even though I got in last night, which, by
the way, I was flying with John. I think, so
listen to this, and I texted you, of course, flying
with John. Crazy travel day of like, you know, get
to the airport in Rome, leaving Rome for a connecting
flight in Paris. It's delayed. We have then a you know,
almost four hour lay over in Paris. Then we board
(04:06):
a twelve hour flight from Paris to.
Speaker 1 (04:08):
La it Is.
Speaker 2 (04:09):
And let me tell you this. So John and I
are sitting in the back of the plane. We're like
third to the very back right, and we were like, here,
so we're gonna do a twelve hour flight. We're gonna
be fine, Babe, We're gonna watch movies. We're like, because
we'd already looked at the delta. I was like, they've
got babe. I was so excited to watch babe, everyone
needs to go watch Babe. On the way from New
York to Rome, it was a Delta flight.
Speaker 1 (04:31):
Frankly shocked they were taken by Babe, oh honey and Delta.
I mean, I remember loving.
Speaker 2 (04:35):
It when it came well it's time to go back.
I'm just surprised herefull the Delta in flight entertainment system,
shocking curational style there, everything from yeah, oh yeah.
Speaker 1 (04:48):
Someone's got their eyes and I was astonished there's a
woman with I was astonished by the way they had
the bodyguard.
Speaker 2 (04:56):
I was like, they're listening to pooh my god. Yeah,
the bodyguard they had babe. So we're like, okay, we're
gonna watch Babe. We're gonna watch the Body of God.
We're gonna watch catch me if you can. We're gonna watch.
And then we go, oh no, the flight's operated by
Air France. So then we go, we're okay, there's your face.
Speaker 1 (05:12):
Just draw. But here's what because Air France and Delta,
like I think you're one of those ones that are
like always like this. It's the same thing. It's the
same like flight. It's like the.
Speaker 2 (05:24):
Post COVID global meltdown, where now airlines are operated by
each other. It's like it's chaos, has just always been there. Anyway,
go on anyway. So imagine this. So we're prepping for
the twelve hour flight. We're like, oh, just gonna hurt.
We sit down, are screens? Don't worry? Okay, And I'll
say this. On the way from Rome to I'm texting
(05:46):
no fac Yeah. Well, on the way from New York
to Rome, John's screen didn't work, which was right, and
I was like, John complain. I was like, you needed
to email Delta. Let'll give you some miles. Both of
our screen didn't work.
Speaker 1 (05:59):
And when his screen didn't work and you were next
to him.
Speaker 2 (06:02):
So here's so, I said, Well, out of out of solidarity,
I'm not going to watch it.
Speaker 1 (06:06):
Right, we all remember when you said you wouldn't go
to first Oh yeah, upgraded?
Speaker 3 (06:11):
So then eventually I want to say, the screen did
begin to work. We asked the.
Speaker 2 (06:18):
Hours hours in okay? Interesting and this is not exaggeration.
It sounds like an exaggeration. Six times rebooted.
Speaker 1 (06:25):
You had time to count probably so on the fourth
reboot first time, right, you want to be clear how
many has it been?
Speaker 3 (06:31):
So on the it's okay, she reboots it, you know
our screen.
Speaker 1 (06:35):
I forget. Here's a huge question. Did the reboot fresh
of an app? By the way, I want to talk
about because I'm going to stay. I haven't been in
a long time.
Speaker 3 (06:43):
Something was different. It wasn't bad. It just was like
something's up.
Speaker 1 (06:49):
Was the reboot? You know, when they're like someone's having
screen problems. I feel like sometimes they go and they reboot,
and then the whole system must reboot.
Speaker 2 (06:56):
So it wasn't the whole it was just our row
okay somehow, So she read boots it once.
Speaker 1 (07:01):
Where the hell is the router on the plane? Is
my question? Wait? What the hell is the machinery?
Speaker 2 (07:05):
She boots it on twice. She reboots it a third time.
John and I are beside ourselves and John I.
Speaker 1 (07:11):
Were like, wow, it's been three times, right.
Speaker 2 (07:13):
So then we're going, okay, you know we're gonna do
We're gonna buy. We're gonna ask for a voucher because
you could for thirty year, Oh you could buy streaming
on the laptop.
Speaker 3 (07:20):
So we're like, okay, we'll do that.
Speaker 2 (07:22):
Well, they give a to ust for free. Anyway, The
point is she goes, I'm gonna reboot it again, and
he and I are looking at each other. We're going yeah.
Fourth time like good? Like what the fuck? His begins
to work. Mine's still broken? Sorry?
Speaker 1 (07:36):
So fucking have sheatphone splitter?
Speaker 2 (07:39):
No?
Speaker 1 (07:40):
So what little gift I bought one?
Speaker 2 (07:41):
Good question? I bought it too. I mean Chris to
be cute. Yeah, what we do is I have the
expert touch boom. You hit it the same time you
hit play at the exact same time. It's like conducting
an orchestra.
Speaker 1 (07:51):
Wait no, no, no, sorry, I was just talking about
you watching off of No I thought, oh so I
thought you were watching off of whatever? It does matter
go on.
Speaker 2 (08:00):
So here's all this is to say. On the fourth reboot,
he starts working. Were shocked, and before we go, it's
not going to work. On the fourth boom it does.
She reboots mine once and then again. So on the
sixth time, mine began to work. But it was all
in FARSI really but I could hear English, but the menu, everything,
every button was far Shyeah.
Speaker 1 (08:20):
I couldn't navigate, couldn't find your way out. Now at
that point, wait, is John's working?
Speaker 2 (08:24):
Yes? So no, I know what you're thinking, because you
know what you know what I would have done just
looked and matched the buttons to navigate. Yeah, of course,
so my screen literally wouldn't get out of FARSI no,
like I couldn't.
Speaker 1 (08:35):
That's not what I mean. I knew you were too
quick on the big up here. I was like, I
was like, looked doubt at her. Wait wait, what were
you saying? Okay? I was like, you navigate the language
change screen by matching buttons?
Speaker 2 (08:49):
Yeah, yeah, no, but it wouldn't. This was a glitch.
You know, the buttons like wouldn't change. It was chaos. Well,
you know they're gonna understand.
Speaker 1 (08:57):
No, oh, I know, you understand. I'm like, I'm recking
with how in myself there's something like the fact that
I want to like live in this moment and figure
this out and like, you know, trust you that there
was a glitch and all of that. It's like this
fixed thing. Be a hero now.
Speaker 2 (09:13):
It wouldn't. It was. But the flight was horrible, and
I had heard a story about somebody who was I
guess really fucked up on drugs or something and fell
asleep at a party in a certain position that completely
almost paralyzed them. That they like were bent over in
a weird position, passed out like all.
Speaker 1 (09:32):
N naturally you thought that because you were sleeping on
a neck pillow, you were at the same risk.
Speaker 2 (09:37):
So then so then so that story went in there.
And then I fell asleep in a psychotic position, was
having pain in the center of my back in the
weird way, and I went, oh God, I'm next, And
to test my legs, I stood up in the chair.
I like.
Speaker 1 (09:54):
In my little row the first woman paralyzed by taking
a slight internationally coach God. I once heard this man.
I really felt for him. I think it was on
Jet Blue. This was probably eight years ago or something.
It really just stuck with me because he was so
(10:15):
horrified when he sat down to see that the seats
had this built in lumbar support I believe, which was
supposed to be like a generous feature of like these
are special and good chairs, you know, for for our customers.
And he's losing his mind because like a lumbar pillow
like will absolutely fuck his back personally. Oh no, And
(10:37):
so it's just like he's like anything anything that he wants,
like a board, you know what I mean, like this strick.
I actually can't remember if he said anything anything. Can
I have a board? Or my I think my mind
started frantically thinking can we get this man aboard? You
know what I mean? But the look of panic in
the eye, like it wasn't obnoxious at all. It was
(10:59):
just very like whatever. Did I imagine that there are
some flights that have a massager in the chair in
first I think that's real.
Speaker 2 (11:07):
I never want that. Oh wait, ja, we call ourselves
jet Blue. It's jet Blue. It's mint bitch.
Speaker 1 (11:15):
Really. Yeah, so you you also texted me and said
you said, somehow I'm in a lounge you go, despite
being in coach. I'm like, oh my god, she's a fool.
Speaker 2 (11:28):
I'm a fool.
Speaker 1 (11:30):
Did you finally realize it's nothing fucking to do with that?
Speaker 2 (11:33):
I mean, I didn't know that, Jaqueline, I didn't know.
Speaker 1 (11:35):
First if your first class ticket will I think get
you into a lounge of that airline, like if you're
not someone with jack, I can't even say goddamn, like gold,
Missilian and gold.
Speaker 2 (11:45):
Now I was silver. I had achieved silver. Yeah, was
never in a lounge, never went there. Does silver get
you into the lounge? Silver is above gold? That's not possible.
Speaker 1 (11:55):
No, No, I know what you're I know, I know
it's platin.
Speaker 2 (11:57):
I'm so confused.
Speaker 1 (11:58):
You're platinum.
Speaker 2 (11:58):
I used to be platinum right above gold, I believe,
and I was platinum not in a lounge.
Speaker 1 (12:04):
You know. It's so rude the way that like, if
they take away status each year, I thought have to
re earn it. Then the status is the wrong metaphor here. Okay.
It's like, I folks, am you know whatever whatever status, right,
I'm platinum status, I'm diamond, de lead whatever. Okay. It's
(12:24):
like it's this metaphor that makes you feel like you've
earned something. Okay, you're a serious traveler, travelers. Yeah, you've
invested so much in this goddamn airline right with your
dollars that now you're getting treated right for it. Okay,
you're not just someone who shows Delta today. You've chose
Delta for.
Speaker 2 (12:45):
The last you know, thirty And then.
Speaker 1 (12:48):
Once you're in that system and they start to tell
you that your status might be dropped, it's like then
it hurts the ego because it's been about his status
and it sort of hurts your ego where you like
you want to quote maintain your status. It's actually genius psychologically, yeah,
versus what it really is. Spend X dollars and get
(13:12):
some perks. I mean, jesus, I know, like the your
your status, you're gonna lose your status and the whole
like you're building it for next year. It's like you
ascended to you know. It's like the metaphor tricks you
into believing you've arrived somewhere that you're afraid to leave.
Speaker 2 (13:28):
Oh my god, I know, and it's powerful. You can
imagine when I realized I had been downgraded when I
lost platinum.
Speaker 1 (13:35):
Yeah, it was.
Speaker 2 (13:35):
Hard, particularly when I realized I wasn't taking any of
the benefits. Jacquine, Well, I had to tell you, I've
been sitting here thinking everyone that's in a lounge has
a first class ticket. That's how I've been a child through.
Speaker 1 (13:47):
Like a child, you thought the lounges were just a
frid well also the other main one. And don't you
have I'm sorry to make this at this level of branding,
but like, do.
Speaker 2 (13:57):
Not have an Amex No? I don't.
Speaker 1 (13:59):
Well that's that's the other thing. It's all credit card.
Like the AMEX Platinum is content. Okay, we'll just say no.
The AMEX Platinum, I think it s going gets you
into all the Amex lounges.
Speaker 2 (14:11):
Oh Christy, I don't know how this source the credits are.
Speaker 1 (14:14):
I'm freezing on with ignasios curations.
Speaker 2 (14:16):
Oh my god, I know, holy shit. The credit card stuff.
My eyes crossed. I have to learn because you know,
I have like a master card from nineteen oh four. Yeah,
they're like no machine accepting that doesn't just shit money
that you don't have. That's all it gets doing. It's
so fucked up. Okay, So, as you said, like a child,
I thought everyone in a lounge was in and so
I check it in Rome. She hands you my ticket.
(14:39):
I'm seated in the back row. She goes to the lounge.
I go the lounge. I go, but I meant ouch now.
I felt I'm in steerage when they let us into
the lounge. I thought they had made a mistake. I
thought there had been a glitch.
Speaker 1 (14:54):
I'm confused because does John really know nothing? You fools?
Speaker 3 (14:58):
Well less than me, No way less than me.
Speaker 1 (15:01):
I've never met a full more of a full at
the airport than John. This is incredible. I'm like shocked,
this is amazing, this is huge, huge news. I want
to lead him again. The night archetype is I want
to lead him through the airport. Yeah. By the way,
I heard or read when I was doing my travel
(15:23):
back from Rome it was like, I think it was like,
never do a layover in Paris, Like it's the worst
airport for layovers. I think, like for delays for trying
to like get to your next flight in time. I'm
pretty sure it was like Paris is the worst, and
then the ones that are like king are like Amsterdam
and Germany somewhere.
Speaker 2 (15:44):
By the way, I had the most phenomenal salad at
Prett no prett previag you ate prett in the French
speaking language, I mean Preza and by the way, best
fast food you can call it that. I will. Of course,
that's what it is. Solid of my life. You've always moaning,
(16:04):
and I said, I was like, I'm gonna pull a
no back and I get another one. Two sounds.
Speaker 1 (16:10):
To get another one just immediately, or get another one.
I ended up being fine, but I was like, this
is one of the most moving moments in my life. Okay,
now I want to be very clear what this means.
It's not just oh, my piggish friend, I'm gonna pull
a pull a hog.
Speaker 2 (16:26):
Hoog Okay, no, it's not a hogog.
Speaker 1 (16:29):
It's it's valid, absolute non shame to have what you
want to specifically reup. So like me reupping on a
peanutcolata is probably what shocks you. You know, that's what's
the bold reup you've seen me pull.
Speaker 3 (16:47):
Okay, so here's what it is too. To me, it's
a reup.
Speaker 2 (16:49):
It's very you because it's also like, oh, I'm so hungry,
But for you, it's like I'm not going to get
a sandwich. I'm going to get another salad.
Speaker 1 (16:58):
Pull a back. Oh okay, it's even more it's about
I want quantity and I want length of time eating.
Also it's like, well, guess what you can gorge yourself?
Speaker 2 (17:09):
Yeah?
Speaker 1 (17:11):
Oh well, also me ordering two salads like in the
room service we spoke.
Speaker 2 (17:14):
I know and I know you with your organic girl tubs.
I do the two big tubs.
Speaker 1 (17:18):
Guess what I left it three? Okay, it's for me
and Grace. Okay, it was different. So I know I
grew up like my mom, like at these insanely big
sort of like I don't know, artisanal like live wood bulls,
do you know what I mean?
Speaker 2 (17:36):
Like they were so I have you know I have
this is nothing that's your mother. But live wood for
me is like.
Speaker 1 (17:42):
No, no, lowest no, no, no I would.
Speaker 2 (17:45):
I knew saying you know people, No, no, I love it.
I'm just saying that live would. What are your thoughts?
Speaker 1 (17:50):
No, no, I know exactly like screwing in four hairpin
legs to a live wood and calling yourself whatever, a
mid century master by the way they charge on that. No, no,
I said live wood, I know.
Speaker 2 (18:03):
What's talking about. You're talking about. It's I know what's
talking about the kind.
Speaker 1 (18:07):
Of like just mean a wood bowl that is okay
and the natural colors in it.
Speaker 3 (18:12):
I use that as an opportunity to go to defame. Yeah, lifehood.
Speaker 1 (18:16):
It's not live wood. I just mean like another would
have these big like my hands are leaving the screen
as you can see, but just these huge bowls which
you would make a big, big salad that was with dinner,
and it was just like it was so plentiful that
it was like you could just always be going back
(18:36):
for salads throughout the meal, you know what I mean,
And like once everything else is done, there's still salad
maybe yeah, yeah, and olives and maybe a gorgonzola or
a you know whatever, just avocado hitting avocado inside the salad, which,
by the way, to land on an avocado inside the salad,
like it's like true like gold because you never know,
(18:58):
like it is hard to get avocado to be spread
evenly throughout of course. Actually this is a huge issue
for me with preparing salads for me and me and Chris,
like all of us are heavy, so like they're not
just going to toss them attached to the leaf like
the gorgan zole. Right, let's say I'm tossing the salad.
You can see the gorgon zole. I figured it out.
It sticks to the fucking leaves and that's why it
(19:20):
why it spreads evenly. There is no alls bang banging
the bottom of the bowl. Yeah, bang bang at the bottom.
So if you're not careful when you're dishing out the meal,
I mean the salad, like you got to check so
you know what I started doing. I mean this is
a two salad home, right, I mean this is like
a two bowl home. Yeah. I make the salad in
my wooden bowl that I feel like my mother with.
Speaker 2 (19:41):
I love it.
Speaker 1 (19:42):
It's not live wood, it is. There are no live
wood bulls.
Speaker 2 (19:47):
How will they be, they're not around like I mean, so,
so I feel like my mother in it.
Speaker 3 (19:57):
Whatever.
Speaker 1 (19:58):
I make my salad. And then when I've started doing,
when I'm really on top of this, is I've dressed it.
I've maybe done the cheese most probably things like that.
I serve that out into two humongous bowls and then
I dropped the olives on top at the very end.
Speaker 2 (20:13):
And they remain on each bowl.
Speaker 1 (20:15):
Oh got it. And I bring two bowls of salad
into the room and they have four olives. And it's like,
you know, I get these Murray's mixed. No, no, I'm
not done. I'll say they get these like these whatever
Murray's at the supermarket at ralph you know, Murray's cheese
shop whatever. This is like the Murray's label inside of Ralph's.
(20:37):
And it's like an olive mixture, like the Greek olive
mixture whatever. So there's like, are they Italian? There's big ones,
there's calamados in there, there's seasoned ones. Whatever. So I'm saying,
like four olives, four alives, Okay, I have like the
big boys, let's say. And then I go back for
two olives, two olives of like the Calambada, like we get.
Speaker 2 (20:55):
The yeah, very fair.
Speaker 1 (20:59):
I then struggle. I have a real struggle when serving
food into two equal containers. Okay, I'm sure I talked
about this on food, but it's like starts to identify
one of the bulls as mine. Oh and one is
Christia's bull.
Speaker 2 (21:13):
Wow. Okay, And this is a huge moment. This is
a huge moment.
Speaker 1 (21:18):
So this is huge, thank you psychological.
Speaker 2 (21:21):
Because I just have this with coffee. I was making
coffee for two people, yeah, myself and John, and I go,
this one's mine.
Speaker 3 (21:27):
And that's a huge psychological moment.
Speaker 1 (21:29):
And then you go, what's going on here? So is it? Yeah?
Speaker 2 (21:33):
And then okay, so can I tell you what? Well, yeah,
we'll go go.
Speaker 1 (21:37):
Go all right, let me take you through my soul,
and then again we go and then we'll go back. Okay,
we'll be This could be the rest of the episode.
Speaker 2 (21:43):
So likely when you've stumbled upon something that's never been
highlighted but is a deep there's deep psychological material here.
Speaker 1 (21:51):
There's so much going on because one my sense of justice,
particularly run food huge. I would never actively be literally
trying to like get more from myself and hide that fact.
Speaker 2 (22:04):
Okay, I have to interject. I just had a huge idea.
Speaker 1 (22:07):
Now like yes, yes, it's like money there is my columns.
Speaker 2 (22:15):
Tell me this isn't huge.
Speaker 1 (22:20):
This is getting cut from poog because we do not
get away pitches on poop. I'm dead serious enough, So
someone you love, Okay, Okay, dishing it out whatever. There
was a period where I was using food then I
was using the food scale. I was like, yeah, I'm
trying to think what it was. It wasn't like I
(22:40):
was doing with the salad, but it was like when
I'm not for some reason not using the same bowl,
like the bulls doesn't don't match. So it's like really
hard to say. So basically, the way I now serve well,
the way I break down the salad into two so
it's a huge salad and then two huge bowls. I
the salad has been the thing I think. Both I
(23:04):
widen my fingers like palming a basketball as much as
you could, Okay, claws widened out to their full retraction.
I lower them both into the bowl, and then I
grab with both hands. I attempt to grab the most
I can, okay, to fill my hands to absolute where
I couldn't get another leaf in. I lift that up,
and then I drop two hands into the balls.
Speaker 2 (23:26):
Wow.
Speaker 1 (23:27):
And then whatever is left I divvy up my eye. Okay,
I think it's the only only way to know. I'll
start to feel like identification with one bowl and I'm going, why, okay,
it's just it's like So then what it can happen
is when one bowl is mine, I start to overstuff
the other bowl out a guilt, feeling like I've probably
right right, I've probably I'm probably unconsciously helping myself. And
(23:51):
then I go, okay, so I got overloaded, and then
I go, what about me? Yeah, now what are you
what Now You've probably unconsciously left your ball like wait.
Then back in goes a little handful to quote mine, okay,
and then out of that handful I take it. I'll
probably little half and throw it back in the other
I try to keep splitting the difference to an infinity.
(24:13):
And then I go and this is where it's really sick.
And then I go, well, at this point when I
go to carry them in and you know the feeling
of a hand in your right bull and hand on
your left, you're heading towards, depending on what anger you're
come into the room, there's a very natural This right
hand is obviously going to be this person's you know
what I mean? Yeah, And I feel myself going if
(24:34):
that's like in some way the way I've unconsciously thought
of it as my bull, Like, am I going to
cross my hands right right the arm? Like?
Speaker 3 (24:40):
Then in a while, here's the shitty one for you?
Speaker 1 (24:42):
Yeah? And it's like, so as I, that's the one
when I lift the bowl where I go, have I
done good enough here that I can have either one
of these bulls? And at that point it's like if
I still feel a yearning for one of the bulls. Yeah,
I don't know what to say about that. I don't
know what that means at that point.
Speaker 2 (25:00):
It's interesting because I had this I was making coffee, yeah,
for myself and John. Actually I shouldn't even take the
in case he listens. He had brewed the BELLETTI, but
I was pouring it into the cups with the milk
and a little extra hot water, you know, started doing
it and started to identify with one of the cups.
Speaker 1 (25:21):
I feel like, do you identify with the right or
the left more? Where is it completely based on Like
there's a moment where one I want to say left,
it's my first instinct for your own. Yeah, but I
don't know why.
Speaker 2 (25:31):
Yeah, I don't know. Yeah, I don't know how it happens,
but it happened at some point. And I started to go,
this one's mine. And then then I was putting milk
in them, and one just looked it was like a
better ratio or something. Yeah, and I was like, ooh,
I want that one. That happens and then I went,
I'm going to give that one to him. We're talking
about very small differences.
Speaker 1 (25:52):
Okay, Now you couldn't make a change at that moment,
like you couldn't add a little You must be martyr
like right, Like it's like that you made it about
like one is better, and I'm giving that one to
John and I know, and I was like, and.
Speaker 2 (26:06):
I was like, look at me, I'm going to give
that to him.
Speaker 1 (26:09):
Did you alert him? No?
Speaker 2 (26:10):
No, between you and God.
Speaker 1 (26:13):
Yeah, I mean, you know there was another moment of
that kind of like with bread in a restaurant. Let's
say it's cut in that way that it's like you
know when you cut a loaf. Obviously some pieces are smaller,
they're on a spectrum getting penny smaller and bigger, and
there's like something interesting about that. God, what do you
think about those baskets of bread where it's like there's
(26:35):
like one that has all these seeds and like something
going on, and then there's like a white bread. In
early there was a mix of the flavors and you're
like digging around and you hit like a fakata or something.
You ever have that all of bread well and alive boulet?
Have we talked with this?
Speaker 2 (26:52):
No?
Speaker 1 (26:53):
I don't even know. I don't know. But there was
a period where I was getting this loaf at the
supermarket parents town that was labeled all of boulet and
bring it home and slice it up in front of
the TV and pull you just pull the bread and
just dip it in olive oil with cracked pepper and salt,
(27:13):
and oh my god, was it good.
Speaker 3 (27:17):
Nothing like that.
Speaker 2 (27:32):
The flight from New York to Rome, I'll say unheard of.
Slept on the flight, can never sleep on flights. Yes,
and didn't eat. So this is I want to talk
about this for a second. Don't wake up so stomach
on the yes, but stomach pain on the plane. Right,
this is something we all know about. Whatever I've heard
people go, never eat on a plane. Yeah, if you
(27:53):
won't want to have jet lag, if you want to
feel fine, just don't eat on the plane.
Speaker 3 (27:57):
And we've discussed this, like, well then what the fuck out?
Speaker 2 (27:59):
So you chair?
Speaker 1 (28:00):
Hell?
Speaker 2 (28:01):
Are you going to kind of monkish existence? Is this?
Speaker 1 (28:04):
Yeah?
Speaker 2 (28:04):
So on the way back, I go, John, let's not
eat on the plane because also we're gonna land. It's
going to be nighttime in La. We should eat or sleep.
And that was part of why the screen.
Speaker 1 (28:14):
Why is landing in nighttime in La? Is it like
you're gonna go to a late dinner?
Speaker 2 (28:18):
Yeah, Like, well then you can eat something and just
go to bed or something.
Speaker 1 (28:20):
Right right?
Speaker 2 (28:21):
But I was like, but also like.
Speaker 1 (28:22):
Tiny had to rope him in John, God, God, someone's
saying to me the words like Jacline, what do you
say we don't eat? I mean although in the mornings
I would technically really excel at that because of my
my schedule.
Speaker 3 (28:40):
Essentially you're intimate and fascinating.
Speaker 2 (28:42):
No, But the point is when they first we ate
at the Paris airport, the pret best chocolate pudding of
my life.
Speaker 3 (28:48):
I was moaning, moaning in the lounge and.
Speaker 1 (28:52):
Then brought Prett into the lounge.
Speaker 2 (28:54):
No eate Prett. Oh we were so hungry. We ate
Prett and then we went and then putting your lunch.
Speaker 1 (28:59):
That was it, in little trays laid out under a
under a glass pudding canopy.
Speaker 2 (29:03):
Yeah, the lounge there was you know, charcouterie, there was,
There was a lot, but then they had pudding cups,
rice pudding, vanilla pudding.
Speaker 1 (29:12):
Was John stunned by the lounge too?
Speaker 2 (29:14):
Yeah, we were, we were.
Speaker 1 (29:15):
Was it a big one?
Speaker 3 (29:15):
The lounge was big, the big one, big window.
Speaker 1 (29:18):
There are some that you're like ceiling, like a two
levels dock broker.
Speaker 2 (29:23):
And I'm sitting here right now as I'm talking to you,
and I'm going, I can't believe all the years I
could have had lounge access and I didn't know. No
one told me how the fuck was I supposed to know?
I didn't know Jacqueline. I thought a lounge was only
for her first.
Speaker 1 (29:36):
Classic, which, like I'm trying to think about because that's
like how many for you know, on a plane of
what two hundred seat it's like, and one of those
ones where it's like eleven whatever, it's like, it couldn't.
I don't know if the math actually is not. But
but the lounges are really something. Well I used to think,
who needs that? What? It's just the same ship, Like
(29:58):
you're like, you're just in a another fucking like I
used to just like want to have to go into
a place like a whole fucking thing that gets you
in pretty quick. Actually, there are huge lines, actually I
should say that actually are huge lines. We walked past one.
We're flying and we see a huge line outside and
we're like, oh my god, just standing in line. But
(30:20):
I was like, well, if we had to lay over,
we were delayed, and we were here for like eight hours,
we'd stand in a forty minute line to get into
the un that's the t And I've paid, you know,
I've paid to get just am, get me in, just
just my golden Medelli and get me into and like no, no, no,
no no, and then you can pay. And then I
paid and I went in and the coffee machine was broken.
(30:44):
No no, the main reason that goes loud impossible, free
flowing espresso drinks out of that machine. Now they were
willing to make it for you.
Speaker 2 (30:53):
Well was I in?
Speaker 3 (30:54):
They had lack colombe on tap.
Speaker 1 (30:57):
Wait what on the plane.
Speaker 2 (30:59):
They luck am on tap at some lounge I was
in not too long ago. But wait, wait, wait, The point
is the last hour of the flight, John and I,
so we again. Our plan was to watch movies the
whole time and not eat, and the screens weren't working,
and then we both fell asleep. And then it woke
up with an hour left in the flight. I smelled something.
Speaker 1 (31:20):
Huh.
Speaker 2 (31:21):
John and I took off our masks. They plopped the
boxes of food down in our laps. I was so delirious.
Would if I had footage of myself eating that food?
Speaker 1 (31:29):
Oh my god?
Speaker 2 (31:30):
I was like war torn. I felt like.
Speaker 1 (31:33):
What were the what was the food?
Speaker 2 (31:35):
So it was this like loaf, this like savory hot.
It was hot. I held it in my hands like this,
and I went, oh, it was like the nurturing force
of warm food when you've made a beat.
Speaker 1 (31:45):
Like it was just like the morning snack or there's
something there's something like the wake up thing. Yeah, and
it's like a hot pocket or a hot like it's
like a hot sandwich that feels like well, that's one
of the things about fast food that people don't talk about,
Like Pete, like part of like I was like, what
is that? My feeling? The warmth, super warm like like
wrapped up sandwich moved me.
Speaker 3 (32:07):
I almost as moved that.
Speaker 2 (32:08):
I held it in both hands exactly for John like this,
the child like I felt lifted.
Speaker 3 (32:15):
I felt it was going to.
Speaker 2 (32:16):
Be amazing childhood warmth, the love of a mother. It
all came back to me.
Speaker 1 (32:20):
And I think it goes even further back. I think
it goes back to like boom no fire. Yeah, I
think it goes back to the origins heated food. Yeah, absolutely,
or like even holding a warm stone between your hands.
Speaker 2 (32:33):
Certainly. No, No, it's it's prehistoric, it's subliminal. It's it's deep.
And that loaf that had some sun sun dried tomato
spread for it, this like savory loaf. It was phenomenal.
Speaker 1 (32:46):
Wait it was there, wasn't It wasn't any form of
a sandwich. This was just a loaf of bread.
Speaker 2 (32:51):
It was just so just like a little warm, very French.
And then a little peach like drinkable yogurt thing, so
another piece of ride, then all silk, a cookie and
then yeah, John and I were so delirious, and I
have to say rome deeply spiritual experience for me, city
at the ruins.
Speaker 1 (33:10):
Did you hit any of the spots like Pyazza di Volna,
what's that? It's it's like Mateo mentions it on that
that thing, but it's like, you know, damn it. People
go there and it's like I have pictures of me
sitting in front of the fountains there, you know what
I mean, Like whatever.
Speaker 2 (33:26):
Well, by the way, Italy, I'm going back immediately.
Speaker 1 (33:30):
Yeah, like soon, Yeah me too. Oh well in my mind,
I mean I just I'd really like to get back there,
because we know I went there. I managed to just
stay there.
Speaker 2 (33:43):
It's unbelievable.
Speaker 3 (33:44):
But we talked about when you were there, Oh it
wasn't warm enough, you weren't swimming.
Speaker 1 (33:47):
It was we were there in September, and I still
went in the water. How was the water refreshing? Like
there were people doing full laps and like or like
you know, just fully in it. I was like sort
of bracing and whatever. But yeah, but I would sort
of go in and then it was warm enough to
lay on the lounger with that shade covering my eyes.
Designed for viewing social media. I researched the Italian lounge
(34:11):
chair and how it has that shade brilliant. That's like,
where the hell has that been? I know, America, I know,
I was blown away. I was deeply moved. Now, what
about eating in Rome anything to speak of? Did you
have a pasta that was exciting?
Speaker 2 (34:27):
So many? Yeah?
Speaker 1 (34:28):
Did you have a Bucatini and Amatriciana many of them,
because that is one I would return to, Like, I'd
be like.
Speaker 2 (34:35):
Is maybe maybe my favorite?
Speaker 1 (34:37):
Yeah? I think it's probably like probably one too.
Speaker 2 (34:39):
Also everything. Oh, here's the main thing. This is a
life philosophy thing. I am no longer worrying if I
don't have a reservation. I'm gonna say this again, I'm
no longer worrying if I don't have a reservation in Rome,
specifically I at a restaurant ever, And I'm going to
start putting this to the test, because there were a
few places they said, don't even fucking bothering in the
same namehood of that restaurant reservation. Yeah, that's interesting because
(35:03):
I got in every time, and one time I waited
six minutes?
Speaker 1 (35:07):
Was it was a half an hour? Can you name
any of the restaurants you went to? Did you go
to roo Y?
Speaker 2 (35:11):
Yes? Yes, so good?
Speaker 3 (35:14):
Yeah, I mean we got. We got int you the Enzo.
Speaker 1 (35:17):
This place which I talked about, poo, we didn't. We
left the line and went to another place. We left
the line because it was just like people being like.
Speaker 2 (35:26):
The line's crazy. Armando Pantheon. We got into these places.
Speaker 1 (35:32):
That everyone's like, good, I didn't go there, but yeah.
Speaker 2 (35:35):
Armando Pantheon had the best cache Pepe I've ever had,
god and so overdone in the culture. Yes, so we
didn't get it anywhere else except for there. But the
point is, I'm going to restaurants now, prime restaurant. I'll
fucking see you there.
Speaker 1 (35:50):
Prime time, prime time.
Speaker 2 (35:51):
Why not try?
Speaker 1 (35:52):
Well, why not try certainly? I mean you can well
what's prime time?
Speaker 2 (35:56):
This is the big question because in Italy, I mean
you know Europeans, Well that was how I was and
I was served at nine nine thirty in my own right.
Speaker 1 (36:04):
But my Italy trick was just fucking show up and
go fucking care.
Speaker 2 (36:09):
I mean like thirty shove at six.
Speaker 1 (36:11):
Yeah, there was a place. There was this one pizza
place that we would get because we stumbled into it starving,
like like our first night, and it was like, wait,
this place is supposed to be really good. Why is
like it empty and oh we had a thing, and
by the time we were done with our meal, it
was the place was hopping and popping. So it's not
like we didn't get any atmosphere.
Speaker 2 (36:28):
What's funny to me is that the first night we
got there, so we landed, it was like early afternoon,
were delirious. I was like, we can't go to sleep.
We just just try to stay awake until nighttime.
Speaker 3 (36:37):
We're so hungry.
Speaker 2 (36:38):
We tried to go to Armando Pantheon, waited for half
an hour, turned away. So again just what I just said.
You know, there are some you do fall, you skin
your knee a few times, didn't get in. We walked
to this place and I'd seen this woman I fell
on Instagram, who like, is like here I am in
Rome whatever not Katie, I remembered she had not Katie Parla,
(36:58):
but m Chili. Okay, this restaurant, which is like the
place Alfredo was invented. By the way, I'm not an
Alfredo person. That's not what I reach where. It's not
what I crave. But the restaurant itself looked quite beautiful.
But I was a little dissuaded by like in the
front you know, it's like all of a sudden, oh,
Freda was created here, and it's like take a selfie here,
(37:19):
you know, it's about like yeah, it's like oh no,
but I thought, well that woman ate here and like
so it must not be half bad and whatever. And
so John and I line up worst meal of the
entire trip, tourist trap beyond. So we get there.
Speaker 1 (37:33):
It wasn't good at it. No, I'm furious because like
I was finding your like reaction to like the fact
that they invented it like rude, Like don't doubt them
just because they've been recognized, like you know, like Katz's
Delhi has a picture of when Harry met Sally on
the water.
Speaker 2 (37:49):
No, no, totally, no, no, I hear you, and kats
Is Deli obviously also is a place that is populated
by tourists first and foremost.
Speaker 1 (37:56):
Oh totally, but I don't think like the meat isn't
up to No, no, no.
Speaker 3 (38:00):
No, totally totally but no.
Speaker 2 (38:02):
So we so the host was quite gracious, but then
we get in, we sit down the way like you
know what, it's like, Oh no, But then it's so
funny to be with because John and that you can
imagine we're like, we're in Italy, we made it here,
we are at a restaurant we couldn't admit to the other. Yeah,
Like I think I remember kind of being like hum
or something and then the Alfredo comes and it's just
(38:25):
like and then like this table next to us of
like people and we're like, you know, they're all they're like,
we're from Kentucky, you know, I mean, God bless, but
they're like when I'm talking about Jews, and I was like,
I was like, Jews.
Speaker 1 (38:38):
No.
Speaker 3 (38:38):
I heard one of them being like dad, da, well,
Jews dead.
Speaker 2 (38:40):
And the one was like and I'm going to hold
my tongue and I was like, oh, no, are you
joking tongue? I heard something that the Jews went all
my time, I don't know, and then like yeah, and
then one of them said to John, you look so
European to me? What to Jon?
Speaker 3 (38:56):
And I went what about me? And they didn't say
anything at odd?
Speaker 1 (39:00):
How did John react to his you look European thing?
Doesn't it sound a.
Speaker 3 (39:04):
Little just kind of like smiled?
Speaker 1 (39:06):
Dare I say homophobic?
Speaker 3 (39:10):
Probably?
Speaker 1 (39:11):
John? Like like you know what I mean, a chaffon gown? Yeah, yes, yes,
yeah really just casting them as characters.
Speaker 2 (39:19):
And oh, well, you know, this was actually the sweetest
thing in the world that one of them had at
this table of the tourists. Yeah, this woman who was
probably in her seventies locals unlike US locals, had a huge,
like paparazzi sized camera, like the thing you would take
to like a safari like long lens, like no huge camera,
(39:41):
and she took it out, took a picture a close
range of the alfredo. Was very sweet. Anyways, it's like
very funny. But so they were kind of this is
my shout out to the eaves droppers because.
Speaker 1 (39:53):
This one you are dropping. I don't know, this is interesting.
Speaker 3 (40:04):
I'm trying to think if there's anything here I can
kind of.
Speaker 1 (40:08):
More questions for you.
Speaker 2 (40:09):
Okay, great, great, great, So.
Speaker 1 (40:11):
Tell me about the alfredo. You said you couldn't admit
to each other that the food wasn't like that great.
But but how was the alfredo?
Speaker 2 (40:17):
I guess it was good alfredo. It was good alfredo.
I don't know alfredo. So in the States they'd make
it with cream, which is like wrong. It's like the
actual where it's just butter and cheese, which sounds obviously delicious.
So it was, but everything else was like bad, like
and I'm saying bad really and so we had a
few meals in Rome. It wasn't until about four days
past we were able to be kind of honest with
(40:39):
each other and go. The meals haven't been exceptional.
Speaker 1 (40:43):
Across the multi nights.
Speaker 3 (40:45):
Across the multi nights, we were like some great so great,
great items.
Speaker 1 (40:49):
Weren't blown away by rial. For example, you must no.
Speaker 2 (40:52):
No, no, okay, a couple of things I'm doing mad.
A couple of things weren't great. I'm scared to even Yeah,
all right, let's hear it. Loved it, loved it, loved
it completely. The carbonara was great, but there's a couple
this is a thing. Yeah, a couple of things weren't
so but.
Speaker 1 (41:09):
What let's hear it. Why are you resisting your There
was a salad.
Speaker 2 (41:12):
There was a salad that was like just kind of
nothing special, which is, you know, worse things have happened.
There was a side of these peppers which just weren't good.
Had they had sugar on them, like actual sugar. It
was like strange, my god, I'm actually I feel like
I can't blaspheme in this place, like this because it
was so wonderful otherwise well, and the house made tomorrow.
Speaker 3 (41:34):
I brought a bottle of it home to give my mother.
Speaker 1 (41:36):
Are you afraid, like ruin your chances of getting in
without ares in the future.
Speaker 2 (41:41):
I don't know what I'm worried about. I guess just
I would be heartbroken if somehow it.
Speaker 1 (41:45):
Got back to Yeah, I had an exceptional meal there,
you know, but I did consult a few I think
I consulted Katie Parla's blog, Like, while sitting there, we
got our seas aodorous Brits.
Speaker 3 (42:01):
That's fun.
Speaker 1 (42:02):
And then I quickly look and I ordered some things
based on what she had said.
Speaker 2 (42:06):
I'll say this though, people, I again I don't know
Italy well at all. People kind of talk about rome
as not being kind of the spot to.
Speaker 1 (42:13):
Eat, I mean, and so I mean what I mean,
I should just take that back. No, I just I
mean they might go if you're really if you're really
a foodie, then you go to blah blah blah.
Speaker 2 (42:25):
Of course, and by the way, we were in the center,
it's like, yeah, maybe by the fucking Trevy fountain, you're
not going to get a great meal.
Speaker 1 (42:31):
You look at you piazza in Navona. Nothing but the
Trevy Fountain isn't there in Piazza Navona. No, I don't know.
It doesn't matter, Okay, Like I was like thinking, you
made it away from you made it in and out
of room without like clocking a single like tourists sounding
name of a place. Okay, you're saying Trevy Fountain. No,
(42:51):
I have to know, and now I have to know
if that's the one.
Speaker 2 (42:53):
Wait, but you mean because Trevy is such a turist spot.
Speaker 1 (42:56):
But did you go to the Trevi Fountain? Isn't like
Armando there?
Speaker 2 (42:59):
Yeah? Oh my god, Yeah, by the Pantheon, which was incredible.
And by the way, John and I witnessed three engagements
in Rome, three different times. Three.
Speaker 1 (43:11):
You gotta stop. It's just because I don't want to
cackle so loud into the thing. I love it instead,
I don't sound.
Speaker 2 (43:17):
Don't stop. I'd miss it.
Speaker 1 (43:18):
I'm not that girl.
Speaker 2 (43:19):
I would miss it if you stop. But can you
believe that? How many times have you seen people getting
get Yeah? I saw three times a week.
Speaker 1 (43:29):
I find it stressful and well, it's.
Speaker 2 (43:32):
Very stressful group. Everyone's looking at you the whole way,
the whole restaurant's erupting. That's tough. The best moon Struck.
Speaker 3 (43:40):
I'll say, do it, remind me, remind me.
Speaker 1 (43:42):
It's like in the opening, it's just a very funny
sort of get off your knees, you'll ruin your suit
kind of like, let's not make a big deal. It's
just it's just perfection. Everything about that movie is.
Speaker 2 (43:54):
I love that movie. And yet I don't recall that scene.
Speaker 1 (43:56):
We'll cover that sometime.
Speaker 2 (44:11):
The jet lags starting to, of course wear down on me.
I woke up at six am so energized. Oh, I
don't even want to say it. I an'tone want to say it.
I'm gonna say it, Okay, it's funny. I'm resisting saying
because it's the thing of like, oh if I say
it on poods real, no, or does it like I
just I got to get back into TMH and this
(44:32):
morning I did TM for the first time.
Speaker 1 (44:35):
Are you to talk about your meditation practice in that way?
Is like who are you doing it for now?
Speaker 2 (44:41):
Or something something like that, or just because I really do.
I don't know. It's like, but I thought, hey, Kate,
because I've been thinking, I'm like, I gotta I gotta
get back, like I just I need to. I say,
get back. As if I was doing TM religiously four years,
I you know, learned it, did the whole thing, stayed
religious for like two and a half weeks, and fell
(45:03):
off never to return. So this morning I was like, hey,
no pressure, just try to do it twenty minutes, just try.
I did it well, and it really was. Mornings could
be huge because I was like, well, this is my
life now. And by the way, I'm gonna probably do
it when we get off Poog. I'm gonna do it again.
Speaker 1 (45:19):
Wow. To meditate right after poog.
Speaker 3 (45:21):
They say, this is kind of hour five o'clock, six o'clock.
Speaker 1 (45:24):
I joined a friend at Tracy Anderson's studios.
Speaker 2 (45:28):
Was it Tracy herself?
Speaker 1 (45:29):
No, No, it's one of the trainers I'm highly familiar
with from online streaming.
Speaker 2 (45:33):
Were you a very starstruck?
Speaker 1 (45:35):
Well, every trainer that I saw there, I was like
shouted out and said, like, I'm a fan. Oh I
moved you at home all the time. I moved with you.
Speaker 2 (45:42):
Oh I move with you.
Speaker 1 (45:43):
Okay, it's like I've done the breakdowns with your Like
I was just like whatever, but the heat of the
studio was. It was like the thing where like, oh,
I think I'm doing it heated at home, and then
you're in there and you're going, oh, oh shit, and
I have I forget that it's heated weeks with the
wedding and uh of course whatever, and so I'm not
(46:05):
in tip top and I went in there, and I
also got afraid because I'd eaten early the night before,
and then this class was at like two or three,
and I was like fuck, like, I feel like I
need to eat something before, but it's getting a little close.
So I had like these almond chips and I good,
like forty five minutes before hour before, maybe an hour
(46:26):
and a half before anyway, and I regret at them.
I'm in there, okay. So so it was like your
stomach no, like nausea, like oh shit, So heat is on.
And they're these bands, like these resistance bands that are
strung across the ceiling and you reach up with like
a hook and they pull them down for you and
(46:46):
you choose your bands and then you do this. So
we did this first like opening part with arms and
whatever with these bands, and I'm really going for it.
I really want to prove myself and I'm like, I
will not be made a fool like I'm you know,
even though I've never done the bands before, the movement
still like Tracy esque moves, and I'm like, okay, like
I can I can do this. Yeah, So I'm going
for it like full. And then we go into the
(47:09):
muscular you know sequence whatever the floor sequence, and I'm
not prepared. I have not done the you know, learned
it that week in the online studio or anything like that.
So whatever, all good and going for it really hard.
I'm the time of my fucking life. But this is hot.
This is hot, and I start to have that feeling
(47:30):
where there's that heat in the skin, like but the
inside out heat where you then get chills.
Speaker 2 (47:36):
Oh I hate that. Yeah.
Speaker 1 (47:37):
I had the feeling of like and the slight like
my VOD like I had to. It was exactly a
feeling like when it come back to the sports season
in high school, preseason, like and they were gonna beat
you into shape and you're like, oh no, I was
so like hot that I had electrolytes element in my
water bottle. I poured some out onto onto a rag
(47:58):
and like wipe my face down with electro Like yeah,
I was like, and then I was like fuck because
it's you do it all on one side and then
it's like time to move to the other side. So
you just it's that thing where you're knowing, like and
I start to get worried that the second side, like
I'm literally not gonna be able to complete it. I'm
like I'm starting to develop in my head strategies or
(48:19):
plans for what I think will be the socially acceptable
way to basically like call it quits. Yeah, Like you know,
I'm like, okay, what is it? Like at one point,
I like stop and take a few breaths, like literally
in Child's post essentially, you know that that's a classic.
They're always like in the Hot Yoga They're like just
going to Child's puff. Yeah, Like I don't know, It's
(48:40):
like it's like a socially acceptable way in class to
like take your few breaths versus just like like a
character in a movie like Jesus, Like you know what
I mean. Yeah, So I'm just like thinking about but
I pushed through. I'm just like my form is not
where it was in the first half. And that's really
what the the embarrassment is. It's like the form is
not quite there, but I complete it.
Speaker 2 (49:00):
Wow.
Speaker 1 (49:01):
So like recovering outside, it was ecstatic, like sitting on
the bench the other room, yeah, just chilling out, and
it was just like, oh yeah, the feeling of working
out that hard, it's just a whole different thing. And
then I just I just napped for a few hours,
like heavy, okay. I read myself into nap state where
(49:26):
I'm reading something and I go, I'm going to meditate
on this. My eyes closed, and then I slept and
it was just right.
Speaker 2 (49:32):
And then you're gone.
Speaker 1 (49:34):
I mean eating Goop Kitchen all week. I still have
never been, well, I've never been. I think they're a
virtual kitchen. I don't even know where that food's coming
for it. But I ordered it into the office where
I've been whatever.
Speaker 2 (49:46):
Working this week, and it was a whole new life
editing the special Oh yeah of course. So wait, what
are you getting a Goop kitchen? And it's a good
it's the list must be for you're getting in Multiple times.
Speaker 1 (49:56):
I get like the whatever, Gwen, it's cob or whatever
it is usually, or I get just like chicken salad
and then a salad and I put the chicken salad
on top of the salad. Yeah, someone was with ordered
the yam soup. It's whatever, it's it's tasty. And but
now I'm thinking, I'm like, I can't order this a lot.
(50:18):
It's not cheap. I was like, I can't do this
every day. And so then I went running to our inbox,
digging through. I searched the word food storage because I
remembered that someone had reached out from a company offering
us these food storage and it was a brand porter okay,
and we at the time looked at it and we're like,
(50:38):
we're definitely going to send something. We never replied to them,
didn't even reply saying, oh my god, we're so excited
we're sending a list. We just discussed it amongst ourselves
and then never sent one, and so you've been c seed.
I put together a list of So now I have
these dreams beautiful. They're beautiful. It's like glass cerami. You know,
there's even the plastic one that's you know, the finest
(51:00):
plastic you can ask for in a plastic. And now
I'm wondering, do I am I doing this whole lifestyle
for a week? Am I gonna I'm gonna make a soup?
And then they can't daily. Wow, I mean I've gone
through bringing it in my bag. Yeah, you could carry
home used utensils.
Speaker 3 (51:17):
That's what's really hard.
Speaker 1 (51:19):
It's harry home, although you could wash it at the office.
Speaker 2 (51:22):
Oh, that's hard.
Speaker 1 (51:23):
I'm trying to decide if I will get the same
pleasure out of my like if it's the most delicious
meal ever brought from home. Like there's something. There's a dope,
mean thing going on with ordering food from a restaurant.
Speaker 2 (51:37):
Oh, yeah, certainly I'm dropping. I'm like, I'm starting to
get the like. I'm also starting to have the the
quiet like, how could I not have contracted COVID on
that plane? I didn't wear my mask where you've been. Yeah,
I've been thinking a little tickle in the throat. I go, huh.
I had the thing happen on the flight where I
(51:57):
fell asleep. I heard a child coughing violently. Oh yeah,
and I went, oh, oh, I know, I want my mask. Yeah,
And then I realized my mask was in my backpack,
which my tom bin, which continues to have changed my life.
It's in my tom bin, which is you know, to
jump across a sleeping john too. Oh, it's up above it,
(52:17):
and I just went all risk good, I wasn't it
up under your seat? Get something else down there?
Speaker 3 (52:21):
I wanted just to free. There's almost no space down.
Speaker 1 (52:23):
There, because right, I just like with the bin, with
those all those different compartments on the front, it's like
really easy to like reach in and get like little
things out.
Speaker 3 (52:33):
I know, I just like I just I needed the
leg room.
Speaker 2 (52:37):
But yeah, no, I guess I get COVID. We'll see
what happens.
Speaker 1 (52:40):
All right. Well, I'm really in the mood to go
get get a Celsius, a five pm Celsius. This week
in the office, I went hard. Gotta find my way
after them, I gotta find I gotta wean off. Well,
I heard Tracy Anderson talking about it, but four SIPs
of your coffee drink gives you the positive benefits of
Kevin And then after that, no good, no, yeah, because
(53:02):
you know all they're like, well, Kafeene's good for you
for all these reasons. Does all these things right?
Speaker 2 (53:06):
Four zip zips kicks that off.
Speaker 3 (53:09):
I kind of believe it.
Speaker 1 (53:11):
Oh me too, Yeah, it kicks it off, I imagine.
And then I'm completely devoted to rebalancing my head upon
the Atlas reading about bones and body mechanics. The head
must balance. Oh no, I will not live with forward
head poster any longer.
Speaker 2 (53:28):
You've been talking about that for a while. Twenty days,
no devices on my face? Oh yeah, you know I
didn't pack you out. So now I'm like, I got by.
This is a new ZIP. There is a new ZIP?
Speaker 1 (53:37):
What? Yeah, okay, the question immediately I asked, need it is?
I think our promotion of Zip on this podcast, I
think it would be fair, Oh, absolutely to consider asking
for a fresh one. Oh did I send you a picture?
I dropped my zip. It cracked open and I saw
all of it's.
Speaker 3 (53:59):
Now we can't beg for them?
Speaker 1 (54:00):
Why because I like I like mishandled disrespected it. I
dropped it. I traveled with it to New York. I
dropped it and it cracked open, and then I saw
its like little like computer.
Speaker 3 (54:11):
Parts, elves inside working.
Speaker 1 (54:12):
Yeah, And it was like really cute to see it
like in that way. It was really cute to just
see like it looked very like radio shack on the inside,
you know, like WHOA, All right, okay, well, I love
you talk soon. Very shortly.
Speaker 2 (54:30):
That was food. If you enjoyed pood. Please subscribe, rate
and review. If not, we will press charges.
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