018 - Reverse searing steaks. Overseas taxi tips. Best Souvenirs. How late is too late to mow lawns?
October 1, 2025 • 13 mins
- Richard murders a steak while trialling reverse searing without any idea .. but does it work out ok anyhow 🤷♂️
- Taxis and transfers. We have a Bali recommendation but does it play in other countries ?
- Are souvenirs a massive yes or a hard no ? And if yes what ?
- A listener asks - What's up with your podcast music ?
- Does Ben really not know the neighbour who mows his lawn ?
- And exactly how late is too late to mow the lawn on a Sunday evening ?
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
SPEAKER_01 (00:06):
Welcome to the Bravo Charlie Club podcast, making you
twelve and a half minutes moreawesome each week.
He's Ben.
I'm Richard.
Let's go.
Ben, how are you this week,mate?
SPEAKER_00 (00:18):
I'm well, mate.
And uh for listeners who've justjoined us in the United Arab
Emirates, may we say hello andMarhaba.
So I hope I've pronounced thatcorrectly.
Um fantastic.
As you know, always trying tolearn some new languages and
welcome our new listeners.
So uh there we are, UAE onboard.
(00:39):
UAE on the board.
SPEAKER_01 (00:43):
Yeah, we must be like nudging 20 countries now,
Ben.
SPEAKER_00 (00:47):
Um, 22, I think, is the official number.
I'd have to go back and count tobe honest.
Um, fantastic.
SPEAKER_01 (00:53):
That's awesome.
SPEAKER_00 (00:54):
I didn't want to be one of those people that counts
followers and you know statslike that.
So um sorry.
Happy with that.
Mind you, internally, I told mydaughter the other day that we
had 50 Spotify followers, andshe said, Oh, Taylor Swift's got
89 million.
Um and I didn't hear the millionpart, and I thought, gee, we're
(01:18):
catching her.
That's a surprise.
SPEAKER_01 (01:19):
Well, we are catching her very, very slowly.
SPEAKER_00 (01:25):
Oh, goodness me.
We talked about my daughterheading to Bali, and um part of
part of her trip was actuallyanchored by some advice that you
gave, which was to use a privatetaxi and transfer service.
We paid a daily rate for her tohave someone pick her up and
drop her off from airport andhotel.
(01:47):
And um, does that does thatrecommendation play in other
countries?
I've certainly used it inJakarta, but that's also part of
Indonesia.
So it's clearly something that'scommon there.
But are you familiar with thathappening in other countries as
well?
I guess it probably does.
SPEAKER_01 (02:02):
I think for Bali, uh, we were because we lived
there for a few years, we knewuh we knew the locals, and it's
pretty common to have drivers totake you places and shuffle you
round the island.
So we had a uh a driver who weknew quite well and sort of
super happy to to recommend umhim to you guys to use.
(02:26):
I other country yeah, I'm notsure about other countries.
I mean, I don't know, it'salways a bit of a lottery at the
airport, right?
Taking the taking the airporttaxi.
SPEAKER_00 (02:35):
We're not always available, so right.
Yeah.
SPEAKER_01 (02:39):
So how do you control that?
We were in Bangkok recently,four or five months back, and we
went with the uh airport taxi toto get us to the hotel, and uh
we thought we'd negotiated theprice, but the price negotiation
started started as soon as weleft the basically the boom gate
(03:01):
for the airport on route to thefreeway.
And so, like, we were like, Oh,are we gonna get our bags dumped
here before we hit the uh hitthe freeway into town?
Anyway anyway, it was uh it wasan uncomfortable trip.
Um I can imagine I'm sure theydo it all the time, right?
SPEAKER_00 (03:16):
I think I've learned that the control of the
transaction changes hands uponpayment.
So whilst it would have beennervous, and I understand that,
I figure you're probably stilluh as they say, in the driver's
seat, although literally youwere not in the driver's seat.
Yeah, yeah.
But you know, negotiating theprice ahead of the time, I think
(03:38):
that's that's very normal andand smart that you're doing it.
Um I also would add something tothat, if you're nervous, don't
pay until your luggage is on thesidewalk.
SPEAKER_01 (03:48):
Yeah, yeah, true.
Yeah.
SPEAKER_00 (03:50):
Once you've once you've reached the destination,
that last sort of pillar is issitting inside that boot.
SPEAKER_01 (03:57):
Definitely, definitely.
SPEAKER_00 (03:58):
Yeah.
So yeah, I've I've jumped out ofof plenty of cars and got my
stuff out before um beforehanding over any cash or credit
card details.
Yeah, definitely.
Yep, totally.
Yep.
So yeah, to so to sum up, the inin Bali, the my my daughter had
a driver, pick her up from theairport, pick her up from the
hotel, take her to wherever shewanted to go, take her back at
(04:20):
the end of the day.
We paid a daily rate, which wasfair and um certainly reasonable
when you consider conversions.
Um but I think as a father withan 18-year-old in another
country, it gave me certaintyaround probably two of the more
um at least safe parts of thetrip, which is the pickup from
(04:41):
the hotel and the drop-off backto the hotel.
So uh that gave it gave me somecomfort.
Not not a lot, it was still Istill worry.
Sure.
But yeah, it was interesting.
Hey, do you do you grabsouvenirs when you travel?
SPEAKER_01 (04:58):
Not these days.
When I was in my twenties, whenI was a lad, you know, back in
the day.
Million years ago.
Exactly, yeah.
That that first trip that youhad overseas, you bought back
something for anyone you knewwho was even a casual friend,
you know, and you had like halfa suitcase full of gifts.
Um, and then that sort of secondor third trip, maybe you got
something for the importantfriends.
(05:18):
But uh yeah, these days, I thinkinternational travel I mean, is
almost like catching a bus,right?
You've got low-cost carriers andyou just sort of shuffled on
like cows, like cattle.
Um, so yeah, I I don't think Ithink the expectations probably
changed.
It used to be a lot more fancy,used to be a lot more important,
(05:40):
you know.
Oh, you're going overseas.
Wow, that's kind of the thesedays.
I think it seems uh um, yeah, Idon't know, less less fancy or
something like that.
So yeah, no souvenirs,souvenirless.
SPEAKER_00 (05:53):
For me, I mean we advocate don't um don't check
luggage, so obviously thatlimits.
But I I do I I do love to grab acoaster, um, usually because
it's cardboard and recyclableand and I use coasters on my on
my desk and it reminds me of thefun times I had in that uh I'll
always buy toothpaste.
(06:14):
Like I don't mind if mytoothpaste runs out because you
get a another flavour fromanother country, and um again it
just extends your holiday alittle bit for those mornings
and evenings.
Yeah, but yeah, I'm not really asouvenir person either.
SPEAKER_01 (06:27):
So hotel pens, actually.
I quite like hotel pens.
SPEAKER_00 (06:31):
I think yeah, that's included in the room cost, so
I'm sure it is, but I stillleave them there.
I think they probably getsurprised about how little I
take.
Hey, um, listener feedback, havewe got anything coming in this
week?
SPEAKER_01 (06:45):
Oh, listener feedback, yes.
Uh listener BH wrote in Ben,this is kind of like targeted at
you, I think, and expressedsurprise that you didn't know
who your own neighbour was thatmowed your lawn.
So um fair cool.
SPEAKER_00 (06:58):
I I I do know Yang.
I think what I said was yeah,he's the nicest guy I've never
met.
I I I do know Yang.
That's that was probably wrong.
What I don't do is speakMandarin.
Um apart from some pretty lamephrases.
So we just smile and wave andexchange gifts.
Um for the record, because hemows a much bigger section of my
(07:20):
lawn, um, I do have a poweredger.
So I go across and uh and edgehis what's the power edger?
Is that like a inverted whippersnipper or something?
It's a whippersnipper, but it'sgot a metal blade, so it
actually cuts quite a nice,neat, neat uh and and he loves
that because um I think heeither hasn't got a
whippersnipper or just knowsthat I'm gonna come through.
(07:41):
And I sweep up afterwards too,so it's full service.
Um so again, we just we just geton uh got on by with a smile and
a wave.
Um a listener MP says uh what'sthe deal with our podcast music?
And I think he's particularlytargeting the the dog um chiming
(08:02):
in at the end of one of one ofour recent episodes.
SPEAKER_01 (08:05):
I know, I think uh Dash got a bit excited uh at the
end of last episode and uh letit was a good episode as he as
he ripped around the loungeroom.
SPEAKER_00 (08:13):
I thought he was cheering.
Um but I think that's thereality of Bravo Charlie Club,
isn't it?
We sort of we're not pretendingto be professionals.
SPEAKER_01 (08:20):
Yeah, I think we're straight from the kitchen table
to you.
SPEAKER_00 (08:23):
We've we've we've forgotten the music a few times,
like it's just you get what youget.
That's true.
SPEAKER_01 (08:30):
I don't I think to the um I think Zencaster edits
our um our sort of end end musicout with that with that sort of
um uh quietness, like it it ittakes out pauses, repeated words
and things like that.
But the end music doesn't seemto make it.
SPEAKER_00 (08:45):
I don't know, it probably is.
Yeah, I don't know, it'sunfixable.
It's it is what it is.
SPEAKER_01 (08:50):
It is, it is.
But if listeners uh go on we wedidn't fully awake yet.
Haven't we not?
We skipped it, we skipped thefully awake section, Ben.
SPEAKER_00 (09:00):
Oh well, when we usually go in there first,
that's interesting.
So um yeah, mixing it up for thelisteners.
Why don't we why don't we cycleback because you actually told
me that you were uh conducting areverse searing experiment.
What the hell is reverse searingand and are you now no longer a
traditional searer?
SPEAKER_01 (09:19):
Yes, I I I I am no longer a traditional searer.
So reverse reverse searing is iscooking the steak uh in a pan
and you you do two sides andthen you and then you put it
into the oven to to bake for alittle bit before you sort of uh
before you plate it.
Yeah, you heat up your pan likethat.
(09:41):
Yeah, like you like you normallywould, and and you know, you you
go three minutes or four minutesor five minutes aside or
whatever, depending on how youlike your steak and and and how
thick it is.
And then with uh and then andthen you usually just let it
sit, you know, sit for a coupleof minutes, uh, and then and
then you'd serve it.
Reverse searing is you put itinto the oven after you've sort
(10:04):
of done the searing in a pan uhfor four minutes, five minutes,
six minutes, and uh and then andthen serve it.
So just so I'm clear, thesearing at the start, how long
did you do that for?
Um well it depends on how thickyour steaks are.
So I'll I go about uh four orfive minutes aside.
(10:28):
Okay.
And then and then into the oven.
And then into the oven.
Reverse.
What's it doing?
SPEAKER_00 (10:33):
What's your experience?
Like is it making it moremelting your mouth or I think
it's juicier.
SPEAKER_01 (10:38):
It sort of seems to be juicier anyway.
I'm not sure uh I'm not sure ofthe exact science behind uh
behind it, but uh Well, youhaven't convinced me you
completely know what you'retalking about, so uh Fortunately
it's really easy to do, right?
You just get a steak and youcook it differently to the way
you usually didn't go for thetest.
That turned out I did actually,and uh yeah, the um the family
(11:03):
can be a bit fussy on on thatside of things and uh got uh
double thumbs up all round.
So uh more importantly, yeah,yeah, it is the weak.
SPEAKER_00 (11:12):
Yes.
So and you've got your oven.
It was it at a like the 200 typeor like Celsius?
SPEAKER_01 (11:18):
I think that's what I had it.
I actually might have even beena bit hotter, might have been
220 or something, yeah.
SPEAKER_00 (11:23):
All right, okay, game on.
I do love a good steak, so I'mgonna have a crack.
I'm gonna have a crack.
SPEAKER_01 (11:28):
There you go.
SPEAKER_00 (11:29):
Hey, uh conundrum of the week.
How late is too late to mow thelawn on a Sunday evening?
SPEAKER_01 (11:38):
Well, you're speaking to the wrong person
there.
This is like coming to me forcar advice, really, given that I
don't think I've ever had alawn.
Uh hey, hang on, you haven't hada lawn.
I don't have a lawn.
I've never had a lawn.
Uh I've lawnless.
I think I've I don't I don'tthink I've actually ever had a
place with a lawn, let me think.
No, I haven't.
Or certainly not where I've hadto be responsible for it.
(12:00):
Nature strips, sure.
But uh no, never a lawn.
So uh interesting.
SPEAKER_00 (12:05):
Because I I posed this question to a friend of
mine and um listen to MT, and hetold me that the correct answer
is the the time it takes todrink one corona before dusk.
SPEAKER_01 (12:18):
Oh yeah.
So like dark when the sun'sdown, lawn has to be off.
SPEAKER_00 (12:24):
Yeah, correct.
It has to be light, and therehave to has to be enough light
for you to enjoy the the fruitof your labour and and have a
corona.
Yeah, yeah.
And then and then lights out.
So I like that.
I I thought that was very wellsolved.
Um, you know, especially whenyou put a a reward at the end of
(12:45):
the mowing um part of it.
So it was nice.
SPEAKER_01 (12:48):
I think I need to get a lawn so I can have more
coronas on dusk.
That does sound like a goodidea.
SPEAKER_00 (12:53):
The general population would say stay
lawnless.
Um, it's true.
It's more stuff, isn't it?
It's just more stuff.
Hey, that's it, Richard.
Listeners have been BCC'd on ourweek.
In next week's show, we're gonnaask exactly how does that Apple
update work?
See you next week.
Bravo Charlie Club out.
(13:13):
And that's the pod.
Welcome to the Bravo Charlie Club podcast, making you
twelve and a half minutes moreawesome each week.
He's Ben.
I'm Richard.
Let's go.
Ben, how are you this week,mate?
SPEAKER_00 (00:18):
I'm well, mate.
And uh for listeners who've justjoined us in the United Arab
Emirates, may we say hello andMarhaba.
So I hope I've pronounced thatcorrectly.
Um fantastic.
As you know, always trying tolearn some new languages and
welcome our new listeners.
So uh there we are, UAE onboard.
(00:39):
UAE on the board.
SPEAKER_01 (00:43):
Yeah, we must be like nudging 20 countries now,
Ben.
SPEAKER_00 (00:47):
Um, 22, I think, is the official number.
I'd have to go back and count tobe honest.
Um, fantastic.
SPEAKER_01 (00:53):
That's awesome.
SPEAKER_00 (00:54):
I didn't want to be one of those people that counts
followers and you know statslike that.
So um sorry.
Happy with that.
Mind you, internally, I told mydaughter the other day that we
had 50 Spotify followers, andshe said, Oh, Taylor Swift's got
89 million.
Um and I didn't hear the millionpart, and I thought, gee, we're
(01:18):
catching her.
That's a surprise.
SPEAKER_01 (01:19):
Well, we are catching her very, very slowly.
SPEAKER_00 (01:25):
Oh, goodness me.
We talked about my daughterheading to Bali, and um part of
part of her trip was actuallyanchored by some advice that you
gave, which was to use a privatetaxi and transfer service.
We paid a daily rate for her tohave someone pick her up and
drop her off from airport andhotel.
(01:47):
And um, does that does thatrecommendation play in other
countries?
I've certainly used it inJakarta, but that's also part of
Indonesia.
So it's clearly something that'scommon there.
But are you familiar with thathappening in other countries as
well?
I guess it probably does.
SPEAKER_01 (02:02):
I think for Bali, uh, we were because we lived
there for a few years, we knewuh we knew the locals, and it's
pretty common to have drivers totake you places and shuffle you
round the island.
So we had a uh a driver who weknew quite well and sort of
super happy to to recommend umhim to you guys to use.
(02:26):
I other country yeah, I'm notsure about other countries.
I mean, I don't know, it'salways a bit of a lottery at the
airport, right?
Taking the taking the airporttaxi.
SPEAKER_00 (02:35):
We're not always available, so right.
Yeah.
SPEAKER_01 (02:39):
So how do you control that?
We were in Bangkok recently,four or five months back, and we
went with the uh airport taxi toto get us to the hotel, and uh
we thought we'd negotiated theprice, but the price negotiation
started started as soon as weleft the basically the boom gate
(03:01):
for the airport on route to thefreeway.
And so, like, we were like, Oh,are we gonna get our bags dumped
here before we hit the uh hitthe freeway into town?
Anyway anyway, it was uh it wasan uncomfortable trip.
Um I can imagine I'm sure theydo it all the time, right?
SPEAKER_00 (03:16):
I think I've learned that the control of the
transaction changes hands uponpayment.
So whilst it would have beennervous, and I understand that,
I figure you're probably stilluh as they say, in the driver's
seat, although literally youwere not in the driver's seat.
Yeah, yeah.
But you know, negotiating theprice ahead of the time, I think
(03:38):
that's that's very normal andand smart that you're doing it.
Um I also would add something tothat, if you're nervous, don't
pay until your luggage is on thesidewalk.
SPEAKER_01 (03:48):
Yeah, yeah, true.
Yeah.
SPEAKER_00 (03:50):
Once you've once you've reached the destination,
that last sort of pillar is issitting inside that boot.
SPEAKER_01 (03:57):
Definitely, definitely.
SPEAKER_00 (03:58):
Yeah.
So yeah, I've I've jumped out ofof plenty of cars and got my
stuff out before um beforehanding over any cash or credit
card details.
Yeah, definitely.
Yep, totally.
Yep.
So yeah, to so to sum up, the inin Bali, the my my daughter had
a driver, pick her up from theairport, pick her up from the
hotel, take her to wherever shewanted to go, take her back at
(04:20):
the end of the day.
We paid a daily rate, which wasfair and um certainly reasonable
when you consider conversions.
Um but I think as a father withan 18-year-old in another
country, it gave me certaintyaround probably two of the more
um at least safe parts of thetrip, which is the pickup from
(04:41):
the hotel and the drop-off backto the hotel.
So uh that gave it gave me somecomfort.
Not not a lot, it was still Istill worry.
Sure.
But yeah, it was interesting.
Hey, do you do you grabsouvenirs when you travel?
SPEAKER_01 (04:58):
Not these days.
When I was in my twenties, whenI was a lad, you know, back in
the day.
Million years ago.
Exactly, yeah.
That that first trip that youhad overseas, you bought back
something for anyone you knewwho was even a casual friend,
you know, and you had like halfa suitcase full of gifts.
Um, and then that sort of secondor third trip, maybe you got
something for the importantfriends.
(05:18):
But uh yeah, these days, I thinkinternational travel I mean, is
almost like catching a bus,right?
You've got low-cost carriers andyou just sort of shuffled on
like cows, like cattle.
Um, so yeah, I I don't think Ithink the expectations probably
changed.
It used to be a lot more fancy,used to be a lot more important,
(05:40):
you know.
Oh, you're going overseas.
Wow, that's kind of the thesedays.
I think it seems uh um, yeah, Idon't know, less less fancy or
something like that.
So yeah, no souvenirs,souvenirless.
SPEAKER_00 (05:53):
For me, I mean we advocate don't um don't check
luggage, so obviously thatlimits.
But I I do I I do love to grab acoaster, um, usually because
it's cardboard and recyclableand and I use coasters on my on
my desk and it reminds me of thefun times I had in that uh I'll
always buy toothpaste.
(06:14):
Like I don't mind if mytoothpaste runs out because you
get a another flavour fromanother country, and um again it
just extends your holiday alittle bit for those mornings
and evenings.
Yeah, but yeah, I'm not really asouvenir person either.
SPEAKER_01 (06:27):
So hotel pens, actually.
I quite like hotel pens.
SPEAKER_00 (06:31):
I think yeah, that's included in the room cost, so
I'm sure it is, but I stillleave them there.
I think they probably getsurprised about how little I
take.
Hey, um, listener feedback, havewe got anything coming in this
week?
SPEAKER_01 (06:45):
Oh, listener feedback, yes.
Uh listener BH wrote in Ben,this is kind of like targeted at
you, I think, and expressedsurprise that you didn't know
who your own neighbour was thatmowed your lawn.
So um fair cool.
SPEAKER_00 (06:58):
I I I do know Yang.
I think what I said was yeah,he's the nicest guy I've never
met.
I I I do know Yang.
That's that was probably wrong.
What I don't do is speakMandarin.
Um apart from some pretty lamephrases.
So we just smile and wave andexchange gifts.
Um for the record, because hemows a much bigger section of my
(07:20):
lawn, um, I do have a poweredger.
So I go across and uh and edgehis what's the power edger?
Is that like a inverted whippersnipper or something?
It's a whippersnipper, but it'sgot a metal blade, so it
actually cuts quite a nice,neat, neat uh and and he loves
that because um I think heeither hasn't got a
whippersnipper or just knowsthat I'm gonna come through.
(07:41):
And I sweep up afterwards too,so it's full service.
Um so again, we just we just geton uh got on by with a smile and
a wave.
Um a listener MP says uh what'sthe deal with our podcast music?
And I think he's particularlytargeting the the dog um chiming
(08:02):
in at the end of one of one ofour recent episodes.
SPEAKER_01 (08:05):
I know, I think uh Dash got a bit excited uh at the
end of last episode and uh letit was a good episode as he as
he ripped around the loungeroom.
SPEAKER_00 (08:13):
I thought he was cheering.
Um but I think that's thereality of Bravo Charlie Club,
isn't it?
We sort of we're not pretendingto be professionals.
SPEAKER_01 (08:20):
Yeah, I think we're straight from the kitchen table
to you.
SPEAKER_00 (08:23):
We've we've we've forgotten the music a few times,
like it's just you get what youget.
That's true.
SPEAKER_01 (08:30):
I don't I think to the um I think Zencaster edits
our um our sort of end end musicout with that with that sort of
um uh quietness, like it it ittakes out pauses, repeated words
and things like that.
But the end music doesn't seemto make it.
SPEAKER_00 (08:45):
I don't know, it probably is.
Yeah, I don't know, it'sunfixable.
It's it is what it is.
SPEAKER_01 (08:50):
It is, it is.
But if listeners uh go on we wedidn't fully awake yet.
Haven't we not?
We skipped it, we skipped thefully awake section, Ben.
SPEAKER_00 (09:00):
Oh well, when we usually go in there first,
that's interesting.
So um yeah, mixing it up for thelisteners.
Why don't we why don't we cycleback because you actually told
me that you were uh conducting areverse searing experiment.
What the hell is reverse searingand and are you now no longer a
traditional searer?
SPEAKER_01 (09:19):
Yes, I I I I am no longer a traditional searer.
So reverse reverse searing is iscooking the steak uh in a pan
and you you do two sides andthen you and then you put it
into the oven to to bake for alittle bit before you sort of uh
before you plate it.
Yeah, you heat up your pan likethat.
(09:41):
Yeah, like you like you normallywould, and and you know, you you
go three minutes or four minutesor five minutes aside or
whatever, depending on how youlike your steak and and and how
thick it is.
And then with uh and then andthen you usually just let it
sit, you know, sit for a coupleof minutes, uh, and then and
then you'd serve it.
Reverse searing is you put itinto the oven after you've sort
(10:04):
of done the searing in a pan uhfor four minutes, five minutes,
six minutes, and uh and then andthen serve it.
So just so I'm clear, thesearing at the start, how long
did you do that for?
Um well it depends on how thickyour steaks are.
So I'll I go about uh four orfive minutes aside.
(10:28):
Okay.
And then and then into the oven.
And then into the oven.
Reverse.
What's it doing?
SPEAKER_00 (10:33):
What's your experience?
Like is it making it moremelting your mouth or I think
it's juicier.
SPEAKER_01 (10:38):
It sort of seems to be juicier anyway.
I'm not sure uh I'm not sure ofthe exact science behind uh
behind it, but uh Well, youhaven't convinced me you
completely know what you'retalking about, so uh Fortunately
it's really easy to do, right?
You just get a steak and youcook it differently to the way
you usually didn't go for thetest.
That turned out I did actually,and uh yeah, the um the family
(11:03):
can be a bit fussy on on thatside of things and uh got uh
double thumbs up all round.
So uh more importantly, yeah,yeah, it is the weak.
SPEAKER_00 (11:12):
Yes.
So and you've got your oven.
It was it at a like the 200 typeor like Celsius?
SPEAKER_01 (11:18):
I think that's what I had it.
I actually might have even beena bit hotter, might have been
220 or something, yeah.
SPEAKER_00 (11:23):
All right, okay, game on.
I do love a good steak, so I'mgonna have a crack.
I'm gonna have a crack.
SPEAKER_01 (11:28):
There you go.
SPEAKER_00 (11:29):
Hey, uh conundrum of the week.
How late is too late to mow thelawn on a Sunday evening?
SPEAKER_01 (11:38):
Well, you're speaking to the wrong person
there.
This is like coming to me forcar advice, really, given that I
don't think I've ever had alawn.
Uh hey, hang on, you haven't hada lawn.
I don't have a lawn.
I've never had a lawn.
Uh I've lawnless.
I think I've I don't I don'tthink I've actually ever had a
place with a lawn, let me think.
No, I haven't.
Or certainly not where I've hadto be responsible for it.
(12:00):
Nature strips, sure.
But uh no, never a lawn.
So uh interesting.
SPEAKER_00 (12:05):
Because I I posed this question to a friend of
mine and um listen to MT, and hetold me that the correct answer
is the the time it takes todrink one corona before dusk.
SPEAKER_01 (12:18):
Oh yeah.
So like dark when the sun'sdown, lawn has to be off.
SPEAKER_00 (12:24):
Yeah, correct.
It has to be light, and therehave to has to be enough light
for you to enjoy the the fruitof your labour and and have a
corona.
Yeah, yeah.
And then and then lights out.
So I like that.
I I thought that was very wellsolved.
Um, you know, especially whenyou put a a reward at the end of
(12:45):
the mowing um part of it.
So it was nice.
SPEAKER_01 (12:48):
I think I need to get a lawn so I can have more
coronas on dusk.
That does sound like a goodidea.
SPEAKER_00 (12:53):
The general population would say stay
lawnless.
Um, it's true.
It's more stuff, isn't it?
It's just more stuff.
Hey, that's it, Richard.
Listeners have been BCC'd on ourweek.
In next week's show, we're gonnaask exactly how does that Apple
update work?
See you next week.
Bravo Charlie Club out.
(13:13):
And that's the pod.
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