The Mediterranean’s hush turns cinematic when your balcony faces black water and a smoking volcano. On Halloween in Sicily, we climbed Mount Etna’s flanks to a world of ash, fog, and scarlet leaves, then watched a sky switch from calm to chaos as a sudden storm flooded the streets and sent us sprinting for the coach. Between the thunder’s split-second crack and the laugh we needed afterward, this trip gave us one of those perfect, messy days that become legend.
We unpack the whole ride: wine tasting on volcanic soil and why grapes thrive where lava once ran, the eerie beauty of steam rising from Etna’s craters, and the tiny details that stick—ladybugs peppering black rock, bees drifting by a honey shop at 9:30 a.m., and the truth about why Sicilian tomatoes taste like tomatoes. There’s food talk in every direction, from an Irish cafe serving knockout lasagna to a red-tablecloth dinner with mixed results, plus the unforgettable presence of Francesco, the 11-year-old server who ran his dining room with surgical precision.
Plans push forward too. We map out a quick reset in London and a dash to Liverpool for a Beatles pilgrimage: the Magical Mystery Tour, the stories behind the songs, and a live recording as we step across Abbey Road. We also share a hometown lifeline for our Sacramento crew: Rock & Soul Diner’s two-for-one dinners when you mention Pat’s Peeps, because after ferries, storms, and lava bracelets, nothing beats supporting a local table that knows your name.
If you love travel stories that blend weather drama, food culture, and music lore, you’ll feel right at home here. Hit follow, share this with a friend who needs a little wanderlust, and drop a comment with your best travel song pick—we’ll cue it up on the next ride.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
SPEAKER_10 (00:01):
Hey Patch Peeps.
Three hundred and what are we?
Fifty-six.
Three hundred and fifty-six.
Uh tonight.
This is the this is Halloween.
SPEAKER_04 (00:14):
Right?
Halloween on the other side ofthe planet.
Who would have thought?
SPEAKER_10 (00:17):
It's Halloween.
It's October 31st, 2025.
I don't have my usual openingmusic here tonight, so we're
gonna let you hear the our themeis gonna be what you hear in the
background.
Let's just take a listen realquick.
And you'll hear what we're lit.
We're sitting on a balcony in umGia.
(00:38):
What is it?
Gia Giardini Noxles.
Giardini Noxles.
I can never think of that.
Ryan is very Brian Harris ishere for Pat's Peeps 356, doing
the podcast with me all thisweek, next week.
And um we're sitting in thebalcony of our hotel at this
resort.
And just listen to the waves.
I'm gonna be quiet so you canhear these waves of the
(00:59):
Mediterranean.
It's amazing work.
Try to set the scene for you.
We did that a little bit lastnight.
(01:21):
But setting the scene, it'sdark.
We're listening to we're next tothe Mediterranean, like I said.
We are we can see that, and fromthe balcony, we can see Mount
Aetna, which is a very activevolcano.
And we went to Mount Aetnatoday.
(01:45):
We went to this active volcano.
I must say it's it was a littlebit eerie, but I thought what a
cool thing is.
I'm thinking, what a cool thingto do on Halloween is to on
this, and and it was um kind ofdreary part of the day, you
know, in certain ways, and therewas fog, and and and we go up to
(02:08):
this, we go over 6,000 feet,what, 6,100 feet on Mount Aetna,
and it's black lava, and it isjust so different, and the trees
up in the area were so it lookedlike I mean, really fall.
The orange and the red trees aswe're going down the road.
(02:28):
You can see some of these on myand the yellow and all the
colors.
You can see some of the my ourdrives that I post on my
Facebook page.
SPEAKER_08 (02:36):
And um, come on, come on out.
SPEAKER_10 (02:39):
Shelly's coming out here too.
Hi, Shelly.
SPEAKER_06 (02:41):
You know, I wasn't saying that.
SPEAKER_10 (02:42):
Say hi, Shelly.
SPEAKER_08 (02:43):
Hi, Shelly.
Thank you, Shelley.
You're welcome.
SPEAKER_06 (02:45):
You're welcome, guys.
I wasn't thinking about that.
You know, she had Flavio, thebartender, uh, helping her bring
stuff in.
We should have had Flavio on thepodcast for a minute.
Now I do have a question.
SPEAKER_10 (02:56):
Is there a beer coming this way, or is that just
the coconut?
SPEAKER_01 (02:59):
I'm gonna go get your beer for.
SPEAKER_10 (03:00):
Oh, she listen.
See, I just wanted that show.
SPEAKER_01 (03:03):
But she made Flavio in training.
SPEAKER_06 (03:06):
But she made Flavio carry it down on a tray for
Flavio?
unknown (03:11):
He offered.
SPEAKER_10 (03:12):
Flavio offered?
Now who's Flavio?
SPEAKER_06 (03:14):
Flavio is the bartender.
He is fantastic.
SPEAKER_10 (03:18):
You're calling him Flavio.
That's his name.
Is he a Flabberry?
I thought you were playing offof Fabio, but he was Flavio.
His name is Flavio.
Flavio.
Oh, that's Flavio.
SPEAKER_06 (03:26):
Flavio, yes.
SPEAKER_10 (03:28):
That's Flavio.
Shelly, thank you so much.
SPEAKER_03 (03:30):
That was so nice of you to do that for me.
There's not enough I can do foryou, really, Patrick.
SPEAKER_06 (03:39):
As she bows toward the phone.
SPEAKER_10 (03:43):
Ryan's got a Coke, I got a beer, I got the uh uh the
Messina beer.
SPEAKER_05 (03:48):
Messina.
SPEAKER_10 (03:49):
Shelly's got a Messina.
Let's cheers, everyone.
Salute, salute.
SPEAKER_05 (03:53):
Cheers.
SPEAKER_10 (03:53):
So we all went up there today to the to the
volcano and just had thegreatest time.
And then we uh we went andexplored the craters.
So I've got a bunch of picturesof the craters.
I mean, you know, and the cloudsall gather around this volcano,
and everything is black becausefrom the lava, and um and you
(04:15):
can see steam coming out of thisout of the volcano too.
And um it just seemed perfectfor Halloween day.
I don't know.
Uh and we go we so then we gowine tasting.
Uh-huh.
So again, like we did on MountVesuvius.
You know, we we we we've nowgone we've gone wine tasting on
(04:38):
Mount Vesuvius.
Now we go Mount uh wine tastingon Mount Etna, and as soon as we
wrap up the wine tasting and weget ready to leave, we head back
to the coach.
These beautiful coaches, by theway, with conservative tours,
they have a it's a beautiful wayto travel.
We get out to the as we're onthe way out to the coach, a
(05:00):
deluge of rain starts.
And now everyone's trying to getto the bus, to this coach.
Everyone is completely soaked,it just comes out of nowhere,
and I have never seen ever somuch rain so quickly to where
(05:20):
the roads you you gotta see theroads.
So we gotta go down these roadsout of this town from the
mountain.
Curvy and hilly.
And yeah, curves and there'sparapin turns, so much water
rushing down this street andbanking off the side of the the
old stone and lava walls.
(05:41):
It was it was a sight to behold.
And uh they were talking aboutthe fact if a car got stuck in
that water, we'd all be up onthat hill stuck for a long time.
Fortunately, that didn't happen.
I did grab the microphone rightaway and started playing things
like Riders on the Storm.
I noticed that.
Was that did that work, Todd?
SPEAKER_06 (05:58):
Yeah, it was all right.
A little loud for us in theback, but you know.
Was it loud?
A little bit.
SPEAKER_10 (06:04):
Well, when you play it through the microphone, it's
a little tinny and uh you gottaunderstand we have some people
who are pretty soft on the stripwho don't like rock and roll,
apparently.
SPEAKER_06 (06:13):
So I love rock and roll.
I just I just don't likefingernails on a chalkboard.
Oh, so the doors or fingernailson a chalkboard?
But after after the first coupleof songs, there was one and it
was just a little mudge, and wewere see if I won't say
anything.
SPEAKER_10 (06:31):
I took a request on that one.
Okay.
That was not my request.
Everything was good until I tookthat request.
When I took that request, eventhe person request looked at me
and said, Yeah, that wasprobably not a good request.
I think that was a little mudgefor them in the back.
So I stopped.
SPEAKER_06 (06:45):
Yeah.
SPEAKER_10 (06:45):
It was fine, though.
SPEAKER_06 (06:46):
No, it was good.
All right.
It was just, you know, in thatsituation, too much treble, not
enough base.
SPEAKER_02 (06:52):
Oh, I love her.
SPEAKER_06 (06:54):
And that's, yeah.
SPEAKER_10 (06:55):
No, that's not what I'm talking about.
SPEAKER_02 (06:57):
Any of them, sorry.
SPEAKER_10 (06:58):
And then last night here it was thunder and
lightning beyond belief.
I didn't hear any of it.
Isn't it frightening?
Thank you.
SPEAKER_06 (07:05):
Well, I'll tell you what frightened me about the
thundering and lightning today.
I mean, we all know you can tellhow close a lightning cell is to
you by how far apart the flashand the sound are.
SPEAKER_03 (07:18):
One one thousand.
SPEAKER_06 (07:19):
And it was exactly, and it went from, you know, 15
or 20 seconds apart to flash oflightning, crack of thunder
instantly in no time, as we'rewalking three feet away from
tall trees, which can belightning rods at times.
I couldn't get to that bus fastenough.
I'm gonna be in Sicily and I'mgonna get struck dead by
(07:41):
lightning.
SPEAKER_09 (07:42):
Yeah, it was uh it was very interesting.
SPEAKER_06 (07:44):
It was in it.
You know, the other thing too, Ikept the the running joke I had
was because I came into that busjust soaked.
I had left my jacket on the bus.
My jacket would have beensoaked, instead, my shirt was
soaked.
And it was, oh man, you're allwet.
I'm like, well, you know, no, Ilived in Seattle for 13 years.
Call me when it starts to rain.
(08:05):
Right.
You know, I mean clearly, Pat,you have never been to Seattle
on a day that ends in the letterY.
Because that's, you know, boy,oh boy, desire.
SPEAKER_10 (08:16):
Listen, I lived in Portland for a long time.
Oh, so you know, you know, Iknow you know that.
I I lived in Oregon City, Act,to be to be honest.
But I know, I yeah, that's howmuch it sucks when it rains like
that.
It really is.
I remember when I was living inPortland, I remember driving my
mom's 67 Cadillac with my twosisters in the back, going to
the Tigered Mall.
Oh, and uh God.
(08:36):
Yeah.
I remember listening to KGUNradio, and it's pouring rain so
hard that I can't keep theCadillac windshield wipers from
keeping the rain off.
It's just I can't even keep therain off.
And uh and I remember the guythere on the radio goes, hey and
uh there's about a 60% chance ofrain here in Portland.
(08:58):
I'm like, what?
60% chance wherever you are, Iwant to go there because it's
like a hundred percent chance.
It's rarely is it a 60% chance?
SPEAKER_06 (09:08):
That is like the night I arrived in Seattle when
I first moved there.
First thing I did, of course,because I hadn't seen my
daughter in months, was went totake her out to dinner.
And I'm coming back into town tomy hotel because I'd just gotten
there, and I'm on the ship canalbridge on I-5, and it's pouring
rain, and a big rig pulls upnext to me and is throwing
(09:30):
gallons of water on mywindshield.
I'm in the middle of Interstate5 doing 50 miles an hour, and I
can't see because the windshieldwipers won't clear the water
fast enough.
Yeah.
That was today.
That was yes.
That was today.
SPEAKER_10 (09:44):
Yeah, it was it it was remarkable.
SPEAKER_06 (09:47):
Yeah, for sure.
SPEAKER_10 (09:49):
Last night we all went to dinner.
Where it's really it's a reallycool place where we are right
now in that you just go down thesteps in front of the hotel.
We're at a Marriott, it's reallynice.
You just go right across thestreet.
SPEAKER_06 (10:04):
And there's like four restaurants.
SPEAKER_10 (10:06):
Four restaurants, right?
And all of them shopping.
Yeah.
Um, so yeah, Shelly.
Yeah.
SPEAKER_02 (10:12):
Yes.
SPEAKER_10 (10:13):
And so we uh went to um so Shelly and I went over to
dinner tonight.
We went to um oh no, it wasactually last night a bunch of
us, we well, Shelly and I wentto dinner tonight, tried one of
the restaurants right across thestreet.
SPEAKER_03 (10:25):
Last night we were there, a bunch of us were over
at uh the uh Cafe O'Neal, whichis kind of an way that Irish
place that serves the bestlasagna.
SPEAKER_10 (10:35):
Right, wasn't it good?
Irish lasagna.
SPEAKER_03 (10:37):
Uh-huh.
SPEAKER_09 (10:38):
Wasn't it tasty?
SPEAKER_03 (10:39):
Yes, I would go back there in a heartbeat.
Yeah.
Oh, you gotta wait.
SPEAKER_06 (10:43):
So I'm pretty sure I ended up at the same place you
went to tonight, the onestraight across the street with
the red tablecloths?
Yeah.
SPEAKER_00 (10:49):
No, no, no.
SPEAKER_10 (10:50):
That's where we went tonight.
Yeah.
SPEAKER_06 (10:52):
That's what I'm talking about.
Yeah, okay.
SPEAKER_10 (10:54):
But last night, when we went to this.
Yeah, what did you think of thatrestaurant?
SPEAKER_06 (10:57):
I had a plate of lamb chops that would blow your
face off.
It was so good.
SPEAKER_10 (11:01):
Yeah, my steak wasn't very great.
It was okay.
It was okay what we ordered.
But last night's meal at the atthe O'Neill, holy God, that's
and but the but here's the weirdthing.
All right, now you gottaimagine, we go to this place,
O'Neill's.
There's an 11-year-old boyserving us.
(11:22):
Francesco.
This was blowing me away.
I'm like, what is this kid doinghere?
Francesco, and he speaks Italianand he speaks English, and he's
got glasses on.
And it was like talking to a50-year-old man in an
11-year-old body.
SPEAKER_03 (11:40):
Who's irritated?
SPEAKER_10 (11:41):
Who is irritated by tourists or people apparently,
right?
SPEAKER_03 (11:45):
Yeah.
If you don't order quick enough,do do you want this?
You know, yeah, yeah.
Come on, let's move it along.
Yep, move it along.
Come on.
SPEAKER_10 (11:53):
Yeah, and and he's just very serious, you know.
And he's like, and and so threepeople at our table wanted the
tickets on uh their the check onthe you know, one ticket, and
then another person sitting atthe table wanted their own
ticket.
Oh and so the kid, he's again11.
And he's taking our order, andhe uh, and then at some point,
(12:14):
uh, one of the people in ourgroup decided, you know, I'm
gonna pay for all four of thesemeals.
The heck whatever.
SPEAKER_03 (12:20):
Um DoorDash?
SPEAKER_10 (12:21):
And so dining dash?
When a kid comes back, he's liketweaked about it.
He's like, okay, first of all,again, uh, you had a three first
time, uh, okay, and then a oneover here, I see.
So you're three and then a one,and then you're four, you all
are four, right?
Are you four?
And he's talking like it's likea man.
It was the strangest thing.
(12:43):
And then first Oh, he's so cute.
And he would never smile, andthey go to take a picture of
him.
SPEAKER_08 (12:48):
No, and they go, Hey, can we take a picture of
you?
He gives this big old smile,totally artificial smile! As
soon as the camera clicks, thesmile goes away.
Okay, now what else?
What do you need?
SPEAKER_03 (12:59):
Uh what else that?
Let's turn those tables out.
SPEAKER_06 (13:04):
Apparently, well, then that's the restaurant
business.
You've got to turn those tablesoff.
SPEAKER_10 (13:08):
Yeah, but when an 11-year-old comes to your table
and is taking your liquor order,I felt uncomfortable.
Well, I wanted a glass of wineand I felt uncomfortable
ordering liquor from an11-year-old boy.
SPEAKER_06 (13:22):
It's an Italian restaurant in Sicily, you're
fine.
Apparently the deal was.
I might be fine, but I don'tthink he's he was doing that
because he's practicing learninghis English.
SPEAKER_10 (13:33):
Okay, selling liquor, just turn learning.
I guess I would have done it.
SPEAKER_06 (13:38):
What's the difference between selling you a
glass of wine and selling you asteak?
He's an 11.
He's working in his father'srestaurant.
He's that I I don't care.
SPEAKER_08 (13:48):
I don't care.
It's weird.
That's just my.
SPEAKER_06 (13:50):
Did he actually bring the drink to you?
SPEAKER_10 (13:52):
No, you can't do that.
Exactly.
He just took the order.
Okay, let me say this will bethe only time.
You can think what you want.
It's the only time I'm gonnaorder liquor from an
11-year-old.
I can assure you.
There will be another, neveranother time in my life that I
will order liquor from an11-year-old.
SPEAKER_06 (14:08):
I'm gonna send my five-year-old grandson to your
front door with a case ofMikelob.
Okay, well, that's okay.
SPEAKER_08 (14:16):
I didn't order it from him.
You just said you sent it to me.
Thank you.
Thank you.
SPEAKER_06 (14:21):
Here, Mr.
Walsh.
SPEAKER_10 (14:22):
Tell Uncle Ryan, thank you for us.
Would you do that?
SPEAKER_06 (14:25):
Yeah, here, Mr.
Walsh.
Here's your beer and yourcigars.
SPEAKER_10 (14:31):
You know, another thing I noticed, I don't know
who pointed it out to me, butand my cigars.
Yeah, thank you.
That's a good order.
That's a very good order, by theway.
Um I'm on it.
I don't know who pointed it outto me, but as we had a salad,
you would not believe, you know,here we are, California, like
the breadbasket, produce,growing all the great produce.
(14:52):
My dad worked at candle soup, itwas always tomato seasoned.
You know, you got as manytomatoes, all the varieties you
want.
SPEAKER_06 (14:57):
25% of the world's food supply grown in California.
Well, yeah.
SPEAKER_10 (15:02):
But if you were to see the tomatoes here in the
salad, they look nothing liketomatoes in California.
SPEAKER_03 (15:09):
Because they come from Mexico.
SPEAKER_06 (15:11):
They're all hothouse tomatoes.
These are red, meaty,unbelievably.
SPEAKER_03 (15:17):
I don't like all the, they don't have all the
seeds and the mucus.
It's like fresh tomatoes.
Yes.
And I am very picky about thetomatoes.
These are awesome.
Well, it's all because they'refrom Sicily.
SPEAKER_06 (15:32):
It's all because Mexico, but I don't know.
SPEAKER_07 (15:36):
No, we're not going to be able to do that.
SPEAKER_06 (15:38):
Whether they're hot house tomatoes from Mexico or
they are grown in California,and there are plenty grown in
California.
We pick them too soon so thatthey can sit in a warehouse for
three months for Safeway orwhatever, Albertsons or you
know, whomever, Kroger orwhoever it is, before they
distribute them.
And then they ripen whilethey're there, but it's not the
(16:00):
same as ripening them on thevine.
Right.
That's the same thing.
It's more they, you know, KenChase was talking to me about,
you know, the way Italiansproduce food.
And it's, you know, a morenatural process.
The meat is not full ofchemicals and all kinds of crap.
You know, it's just a morenatural way to do it.
(16:21):
They let the tomatoes ripen onthe vine.
That's why they come out brightred and they actually taste like
something other than mush.
SPEAKER_10 (16:27):
Yeah.
I mean, that's one of the onlytomatoes I ever looked at
because I'm not huge ontomatoes.
I like them with spaghetti andsandwiches and things.
But when I looked at those onthat salad, I'm firm and
crunchy.
SPEAKER_03 (16:39):
Yes.
SPEAKER_10 (16:40):
Yeah, I actually was looking forward to eating them.
That's maybe the first timewhere I was like, oh, I want to
go for the tomatoes version.
Because, like you said, they'reso it just looks just
incredible.
And you know what?
SPEAKER_06 (16:52):
That yeah, tomatoes are fruit.
Uh fun fact from Shelly.
Awesome.
SPEAKER_03 (16:58):
Wonderful.
No one else knows.
SPEAKER_10 (16:59):
Fun fact Shelly.
There you go.
If you have any more, we have alittle song for you.
Yeah, there you go.
If you have a random fun fact,throw it up.
We have a jingle for you.
We have a jingle.
Fun fact from Shelly.
Shelly.
SPEAKER_03 (17:13):
Yeah, Virginia City.
How high of elevation is that?
Virginia City?
6,100 feet?
SPEAKER_06 (17:20):
No, it's a little bit.
Isn't it about isn't it closerto 5,000?
SPEAKER_03 (17:25):
6,140.
Why are we talking aboutVirginia City?
SPEAKER_10 (17:32):
You bring that up because we were talking about
today?
Yes.
So yeah, we're fun fact from theShelly.
Oh, fun fact from Shelly.
SPEAKER_08 (17:38):
Oh, that's a fun fact from Shelly.
Ah, yeah, Shelly, fun fact.
SPEAKER_09 (17:42):
Fun fact from Shelly.
Pat's peep's number, 356.
Fun fact from Shelly.
There you go.
SPEAKER_06 (17:48):
Well, listen, we're talking about fun facts, we
can't forget about the bees.
SPEAKER_03 (17:52):
Oh, we still have to see the bees.
SPEAKER_06 (17:55):
The ladybugs.
SPEAKER_03 (17:56):
Okay.
I'm gonna do real quick.
I was fascinated.
All the ladybugs and the lavabeds.
SPEAKER_08 (18:03):
Yes.
SPEAKER_03 (18:04):
Everywhere.
I said, Marco.
Marco, why are there so manyladybugs?
And he goes, Because there'sfresh air up here.
It's clean.
There's no smog.
They all come up here.
It was interesting.
Yeah.
SPEAKER_10 (18:20):
Because it's black lava.
SPEAKER_01 (18:21):
I mean, it's and then they hide under the little
lava rock.
Yeah.
So they don't get their hairmessed up.
SPEAKER_09 (18:28):
Right.
Fun facts from Shelly.
SPEAKER_08 (18:35):
Oh, you were filled with fun facts.
SPEAKER_10 (18:37):
Yeah, that's true.
We walked down in the craters.
It was, it was so just differentto do stuff like that.
I mean, just I just thought,man, this is really.
SPEAKER_06 (18:47):
And you know, Pat, you keep talking about the black
lava, and it is it is veryblack, but in my mind, one of
the things I kept thinking aboutis how when this lava first was
making its way here, it wasbright molten red, you know, and
flowing down the hill.
And where we were at that 61,6200 foot level, there's like
(19:10):
this little village of shops,and that's where you catch the
gondola that goes to the top,uh, where you can really get up
there.
We didn't have time for thattoday.
But those those shops and allthat stuff had just been rebuilt
because the eruption came down,one of the eruptions came down,
took out the gondola, took outall the shops, and that's why
(19:33):
all that black lava was there.
It turns black, that whateverthe material actually is that
comes out of that particularvolcano, when it hardens, it
just turns that that, and it's abeautiful black color.
It's a gorgeous black color.
In fact, I bought my daughter alittle bracelet made of chunks
of the black.
Okay, so you got one too.
(19:54):
That's beautiful.
Yes, that's beautiful.
And uh, and a refrigeratormagnet, because that's our
thing.
SPEAKER_05 (19:59):
That's a nice bracelet.
SPEAKER_06 (20:00):
Uh that the magnet is also made out of the black
rock.
SPEAKER_05 (20:03):
I picked it up.
SPEAKER_06 (20:04):
But it's stunning.
It's stunning, it's absolutelystunning to see.
But the bees! On the way up, westopped to meet the bees, didn't
we?
Yes, we did.
Am I going on about the bees orare you gonna okay?
So one of the one of the Yes,Rohan, you are going on about
the bees.
Okay.
One of the places we stoppedalong the way.
I was I was letting you jump in,but I'll just continue.
SPEAKER_10 (20:27):
No, yeah, I mean you you gotta roll on the bees.
SPEAKER_06 (20:29):
I'm rolling on the bees.
So we stopped at a place wherethey produce honey.
And they just they have theselittle bee boxes right there by
the door, and another box wherethey go in and they produce the
honey, and then you go inside.
Apparently they're also makingwine there because we did a wine
tasting at 9:30 in the morning.
And you know, there's nothingmore I love than day drinking,
(20:52):
especially if it's before noon.
Uh, so yeah, Brian and datedrinking do not mix.
Um, but this honey, they had somany different honey products,
and it was just fantastic, andthe bees, they're just all, you
know, flying around you whileyou're there and not bothering
you.
(21:12):
Although there was one that kindof had his eye on me for a
minute, uh, and it kind of likehe was just kept coming around
me.
He just was fascinated with me.
And I'm like, Mr.
B, why are you so fascinatedwith me?
Leave me alone.
But then Pat and I were talking,and I was reminded by Patrick uh
that honey is B vomit.
(21:32):
Yes, it is.
And we were speculating over,you know, who came up with this
great idea?
Was this was this an Italiancaveman?
Yes.
Hey, who's gonna try?
Who's gonna try the bee vomit?
You wanna taste see the beevomit?
SPEAKER_09 (21:51):
I'm gonna have to give them a try the bee vomit,
then the bee vomit okay.
You try it first then.
You try no no you're gonnayou're gonna try the bee vomit.
You're gonna try the bee vomit.
It's good.
Oh, this wee vomit.
Hey, you want to be vomiting?
SPEAKER_06 (22:03):
Hey, hey, you bees, you you you keep a puking, you
bees.
Keep on apuquing.
SPEAKER_09 (22:09):
We liking the vomit.
Give us more of that bee vomit.
Hey, really, think about that.
Hey, the bee seems to bevomiting.
I anyone want to try that?
We can't have you infuse it withflavors.
SPEAKER_06 (22:22):
Oh yeah.
But they did, they infused itwith there were so many
different flavors.
It wasn't just honey.
SPEAKER_03 (22:28):
Overwhelming.
SPEAKER_06 (22:29):
Honey and other stuff.
Yes.
SPEAKER_03 (22:31):
Oh, that's why I didn't buy anything.
Because you can't tell, youknow, which one to get.
Right.
They're like 12 differentproducts in every different
flavor.
Oh, is this a pate?
Is this a pesto?
Is this a whatever?
SPEAKER_06 (22:44):
Yeah.
And you know what?
When it comes to honey, I liketo.
I can take a spoon into thehoney jar and I'm good.
SPEAKER_03 (22:53):
What about a spoonful of sugar?
SPEAKER_06 (22:54):
Makes the medicine go down.
I would rather have a spoonfulof honey.
SPEAKER_03 (22:58):
Well, of course.
It's better for me.
SPEAKER_06 (23:00):
And you know, being a radio guy, especially when I'm
sick and I'm struggling to keepmy voice, you know what saves
me?
Hot tea with lemon and honey.
That's right.
And if I'm not drinking, I tellyou, that last couple of times I
was sick while I was working andhad to keep working, I was
losing my voice, and I would getsome of that hot tea and honey.
That's what helped me getthrough an eight-hour day.
SPEAKER_01 (23:21):
Is that why you're still spectacular?
SPEAKER_06 (23:24):
No, it's I was just sick and doing everything I
could to not lose my voice.
But he is spectacular.
SPEAKER_10 (23:32):
Yeah, I agree.
I love to travel.
SPEAKER_03 (23:37):
You're a logistical mediocre.
SPEAKER_10 (23:38):
I'm positively mediocre.
And he's gonna join me, he says,for the jet lag show coming up
when we get back.
Oh my god, I can't wait forthat, actually.
SPEAKER_03 (23:50):
By the way, I'll go on that one.
SPEAKER_06 (23:53):
Yeah, come on along.
Come on along.
SPEAKER_03 (23:55):
I'll bring you some tacos.
SPEAKER_06 (23:57):
There you go, we'll bring some tacos.
Bring some tacos.
She's gonna bring some tacos tothe jet lag show.
Oh, you can't do that.
So the reason so the reason it'sthe jet lag show is because Pat
and I return from London on aSaturday.
And so we have Saturday evening,Sunday, and Monday to recover
(24:20):
before Pat has to go back on theair.
Yeah.
And, you know, fortunately, I'mgainfully unemployed, so I could
sleep for a week and it wouldn'tmatter.
But I have promised Pat forbecause I it takes me about a
week to recover from these tripswith the jet lag and the time
change back.
Backwards time change is whatgets me.
And yeah, I'm a mess.
(24:41):
Uh, but I'm gonna go into thestudio with Pat on that Monday
with no recovery time, and it'sgonna be um pretty random
because my brain's not gonna beworking the way it should.
I don't know about you, Patrick,but it takes a few days.
SPEAKER_10 (24:59):
Yeah, we are so I could have come back like two
days or what, two or three daysearlier, and got plenty of rest.
We're going to have to work, butagain, Ryan and I are gonna fly
to England and uh go to Londonand then take a bullet train to
Liverpool, do the magicalmystery tour, the Beatles thing.
So we're gonna come back laterthan everyone.
(25:21):
But the good thing is, as youpointed out, three hours shorter
than you get on the plane, atleast it's three hours for that
part of it.
SPEAKER_06 (25:28):
Yeah, well, and the other thing too, and we talked
about this when we made theseplans.
You you were gonna come back ona Wednesday or a Tuesday or
whatever, Tuesday, and thenWednesday, Thursday have a
couple of days off, and thenwork on a Friday and then be off
again.
Yeah.
Why do that?
We just take the days and we goto London and have a good time,
and it'll be great.
(25:49):
Exactly.
And then, you know, Monday iswhen the listeners get to suffer
through our, you know, and thenmindless ramblings.
SPEAKER_10 (25:56):
And we're gonna take, you know, uh, we're gonna
do podcasts while we are doingthings on those trips.
Like in other words, so herewe've been kind of because
here's the thing when you're onthese trips, it's fun to, you
know, we love doing the podcastand everything, but you're kind
of on the move all the time.
You're either on a coach andthen you're going places.
I mean, yeah, I could somehow doa podcast from a volcano.
(26:18):
I guess I could have done that,but you know, but it's
logistically a little differentto try to do that and keep up
with everything that's going on.
So the difference will be oncewe're in England, we'll kind of
be on our own schedule, too.
Yes, you know, which is gonnabe.
SPEAKER_06 (26:32):
And that was the idea, because you know, as much
as we love conservative toursand Ken Chase and the team,
Marco is a great tour guide, butit really is because it's a
tour, there's there are goalshere to see and do as much as
possible.
Right.
And we start, you know, prettyearly in the morning, relatively
early, because we all want tohave breakfast before we leave
(26:54):
at 8 30.
So we're all in there by 7, andthen you know, we're sometimes
eight, nine hours of drivingaround and uh stopping here and
stopping there and walking hereand walking there, and that's
why I wanted to take, and I'vedone this on these trips before
on my own, where I take a fewdays afterward, and I just sort
(27:17):
of go on my own schedule, norush.
If I want to sleep in till 10o'clock, and then we start.
SPEAKER_10 (27:23):
Now, granted, we have to be at the train station
at you know, like 9 15 fromLiverpool, but it gives us it
gives us the opportunity bydoing that to be able to then do
the podcast sort of more uhduring the activity.
So, what I what we really wantto do is do when we go on, so
(27:43):
we're going on this uh sort ofit's a taxi uh Beatles tour
where they have these expertsthat you know they take you
around.
And so while we're doing that,we're going to be bringing that
to you live.
We're gonna be talking about andlistening to what they have to
say uh regarding, you know, someof the stops.
We're going to do the podcast,which I cannot wait to do this.
(28:08):
We're gonna do the podcast as Ifreaking cross Abbey Road, that
crosswalk.
SPEAKER_05 (28:14):
I want to do it over there.
SPEAKER_06 (28:16):
Uh, you know, I should we should we should also
do one at the Tower in London.
Maybe you can get a beef eaterto join us.
A what?
A beef eater.
SPEAKER_03 (28:24):
That's the guys with the No no no.
SPEAKER_06 (28:27):
Those are the those are the guards.
Oh, yeah, those are the guards.
The beef eaters?
Yeah, remember beef eater gym?
And it was the guy on the coverof the that's based on the beef
eaters who sort of stand guardaround the Tower of London.
SPEAKER_01 (28:43):
Fun fact from Ryan.
SPEAKER_10 (28:45):
And what kind of podcast are we going to do
around the beef eaters?
SPEAKER_05 (28:47):
We can get a beef eater on the podcast.
SPEAKER_01 (28:50):
Could you say that again?
SPEAKER_10 (28:52):
Unlike the Garas, they can talk to you.
I'm sure the beef eaters cantalk to us.
Yeah, well, I don't know anybeef eaters, so we'll find out.
We'll meet one while we'rethere.
Speaking of beef eaters, watchthis segue.
Watch this segue.
Rock and soul diner.
Go to patspeeps.com, you beefeaters.
(29:13):
It doesn't even have to be beef,it could be fish, could be
whatever you want.
If you go to Rock and SoulDiners, please, please, please,
if you're listening to thispodcast, 356, please do yourself
a favor.
Do the restaurant a favor, do usa favor at Pat's Peeps.
It makes so much difference.
I promise you, it makes adifference.
(29:33):
Dinner at Rock and Soul Diner,that's in Sacramento.
R-O-C and Soul, S O L Diner, twofor one dinners.
Not lunch, not breakfast, we'retalking dinner.
We want to get the dinner crowdgoing.
Uh, I mentioned the other daythat you know on Friday and
Saturdays, you got the primerib.
You go in there on a Friday andSaturday.
(29:54):
All you have to do on any day ofthe week, any day, doesn't
matter, you just say duringdinner.
Heard about it on the Pat'sPeeps.
Pat's Peeps, and you're going toget two for one.
So if you're looking for ways tosave money, which we all are,
whether there's inflationarytimes or not, it's always nice
to save money.
Please do that.
And that way you support thelocal restaurants, and you're
really making us look good hereat Pat's Peeps.
(30:17):
So thank you.
If you would do that, and uh yougo to PatSPeeps.com.
I have merchandise.
We have great Sam's Hofbrowt-shirts, Tower Records
t-shirts, Pat Walsh showt-shirts.
We've got, you know, the Pat'sPeeps gear, all of that stuff.
We are selling a lot of it.
And man, you guys are great.
I really appreciate that.
Uh, by the way, for those of youwho don't know, I'm my name is
(30:37):
Pat Walsh.
I mean, I don't many of you knowthat.
I'm the host of the Pat Walshshow on KFPK Radio in
Sacramento, 93.1 FM, 1530 AM.
That's where Ryan will bejoining me for the uh jet lag
show coming up.
Tomorrow, we're getting, whatare we, getting on a ferry
tomorrow, right?
SPEAKER_06 (30:54):
Before we do that, can I ask you a couple of quick
questions?
SPEAKER_10 (30:57):
Yeah.
SPEAKER_06 (30:58):
Uh, how long is that Rock and Soul Pets Peeps promo?
SPEAKER_10 (31:04):
That goes all the way through the month of Oct uh
of uh November.
SPEAKER_06 (31:07):
Okay.
All the way through the month ofNovember.
SPEAKER_10 (31:10):
I'm glad you asked.
All the way through the month ofNovember.
SPEAKER_06 (31:14):
We're gonna have to take a I well, I'm thinking
about myself and my stomach.
SPEAKER_10 (31:18):
Yes.
SPEAKER_06 (31:19):
Because, you know, uh uh prime rib's only Friday
and Saturday.
You work on Friday nights, sowe're gonna have to pick a
Saturday after we get back.
We're only gonna have like twoSaturdays after we get back to
make to hit that prime ribnight.
SPEAKER_10 (31:32):
Yep, yep, yep.
SPEAKER_06 (31:33):
So we've got we've got some tan.
I'm I forgot my other question,so move on.
SPEAKER_10 (31:37):
Shelley, would you like to insert any kind of a
Shelley fun fact here?
SPEAKER_03 (31:40):
Yeah, really, I actually would.
Okay.
Because Herb Albert is playingon November.
It's a Thursday.
Thank you.
It's a Thursday, and maybe Rockand Soul.
We can meet Georgia and Tony,wherever my friend is gonna go
with me.
Uh-huh.
At rock and soul for dinner.
SPEAKER_10 (32:00):
Oh, fun back from Shelly.
SPEAKER_03 (32:04):
But if you're I'm doing logistics right now.
SPEAKER_10 (32:08):
Don't forget to mention Oh, whatever.
It would mean names.
SPEAKER_06 (32:12):
You get two for one dinner, so if you mention
perhaps do that.
SPEAKER_10 (32:16):
Now I would love that.
SPEAKER_03 (32:17):
Thank you.
Yep.
So Tony, Georgia, Shelly, and Imean, the more whoever my best
friend is who likes Herb Albert.
SPEAKER_10 (32:28):
Yes, thank you.
Oh, I want to go so bad.
We were supposed to go, and Ican't I can't come back, work
two nights, and then takeanother night off.
Yeah, that's really.
Oh, my knee hurts.
Next day it's better again.
God.
But no, that's gonna be a greatbecause it's Herb, it's not just
Herb Alpert.
(32:49):
And the Tijuana Brahma.
It's the Tijuana Brass thistime.
The first time I saw him was himand Landy from Bill 66, his
wife.
SPEAKER_03 (32:55):
Oh, and they got family.
SPEAKER_10 (32:58):
But now it's it's the Tijuana Brass.
And he was so great on mypodcast, Herb Alpert.
He was fantastic on my podcast.
SPEAKER_03 (33:06):
He's so articulate.
I mean, just he's just so aware.
SPEAKER_10 (33:11):
So here's one other thing.
I just rethought of this.
Is okay.
I'm losing track of time overhere.
You tend to do that.
I've been struggling.
I freaking thought until aboutone hour ago, and I am a diehard
(33:34):
Los Angeles Dodgers fan.
I freaking thought the WorldSeries was over.
I thought Toronto won the WorldSeries.
And Ryan goes, no, no, no, no.
You're gonna play game 67.
I went, what?
I thought for some reason theBlue Jays won the World Series.
It's only 3-2 right now.
(33:55):
That's five games.
Yeah, I I lost track of time.
I I I've just lost track and Idid I thought it was over.
So I literally all day todayhave been very calm about that,
and not even mentioning that myDodgers lost the World Series.
But they didn't.
They still have a chance to winit.
SPEAKER_00 (34:13):
I knew that.
If I could say, No, no, you knowwhat?
That's unacceptable.
You know what?
I didn't have you right now.
SPEAKER_10 (34:30):
Dodgers can easily win two games in a row.
Of course they can.
No problem.
I felt so much better.
I felt my so lifted.
SPEAKER_03 (34:37):
I'm going.
Doesn't like World Seriesusually last like a month?
SPEAKER_06 (34:43):
No, no.
It takes about ten days.
Fun fact from Shelley.
SPEAKER_05 (34:48):
If it goes to seven games, it takes about ten days.
SPEAKER_03 (34:51):
Correct.
So you know it's like a goodcatch.
So yeah.
So that really lifted myspirits.
I know.
Because you said that.
SPEAKER_10 (35:01):
I thought it was over.
SPEAKER_03 (35:01):
Are you kidding me?
I go, I just heard about theBlue Jays guy who like he's such
a good pitcher.
So I bet his arm's gonna bestarting to hurt soon.
SPEAKER_06 (35:13):
Because they only have one picture of boys
retired.
SPEAKER_05 (35:16):
Yeah.
Seriously.
SPEAKER_06 (35:18):
After 180 games, he's exhausted.
But they only have one pitcher.
Oh my god, that's funny.
Yeah.
No, but no, it's seven, sevengames plus travel days takes
about ten or eleven to finish.
But they have an extra round ofthe playoffs.
Goes into November.
Yes.
(35:39):
You know, it's So what are wedoing tomorrow?
SPEAKER_10 (35:40):
We're going on a fair.
What are we doing tomorrow?
SPEAKER_06 (35:44):
No, don't stop.
Stopping.
SPEAKER_09 (35:48):
So Patdy Hug.
SPEAKER_06 (35:50):
Pat hates that song.
And he went and planted it in myhead.
And I'm not happy.
So we're not doing Fairy Crossthe Mersey by Jerry and the
Page.
SPEAKER_05 (36:01):
Shelley, do you not like that song?
SPEAKER_06 (36:03):
No, no, we're done with that one already, Patrick.
No, tomorrow, uh, we're leavinguh Giardini Noxos at 8 a.m.
sharp.
So if you're not on the bus,Pat, you're getting left behind
in Giardini Noxos.
Awesome.
Which is better than being leftbehind in Palermo.
Yes, it is.
You get some benzina.
Anyway.
Um we're we're moving aroundSicily a little bit before we
(36:31):
hit the ferry back over to themainland.
Yes.
And we're staying in a littlevillage called Vivo Valentia.
But before we do that, before wecross the uh Sicilian version of
the Mersey River, uh, we arestopping in the town of Savoca.
Because everybody thinks thegodfather, the Sicily scenes.
(36:52):
Isn't it really called Sabuca?
Sabocca.
Saboka.
I was pronouncing it wrong as Ido until Marco, until Marco
corrects me.
But we're gonna cruise throughSavoca for a couple of hours.
Everybody thinks they actuallyfilmed in Corleone, which they
did not.
Although Marco pointed out, hey,we're driving by on the other
side of those hills, it'sCorleone, Sicily.
Hey, that's great.
(37:13):
Um, and it's but it's this areawhere Coppola filmed the Sicily
scenes for The Godfather, uh,including Barvitelli, where
Michael asks Apollonia's fatherfor permission to take her out.
And uh the little tribute toCoppola there.
We're only probably gonna spenda couple hours there.
SPEAKER_10 (37:34):
We're loading the the busy and then going
somewhere else.
SPEAKER_06 (37:39):
Yes, we load the the whole bus here.
SPEAKER_10 (37:41):
Where are we going to the Straits of Wells?
It's the it's the it's theStraight of the Bible.
I don't want to be on the damnbusiness.
SPEAKER_05 (37:46):
Straits of Gibraltar.
Straits of Gibraltar fromShelley.
Yeah, it's the it's the Straitof Messina, is what it is.
Oh no, I like your Straits ofGibraltar.
Yeah, that too.
SPEAKER_06 (37:58):
Well, that's that's the other that's the other end
of the.
SPEAKER_10 (38:00):
I pray to God that the waves aren't like this
because I'll be upjucking.
SPEAKER_06 (38:06):
Those boats are so huge you and you won't even
know.
But the whole bus goes on theferry, and and some of those
ferries, I don't think the onewe're getting on does it, but
some of those ferries that crossthe Strait of Messina between
Sicily and the Italian mainland,they actually put a train onto
the ferry.
The train goes on the ferry, anda few cars go on and they
(38:29):
uncouple it, and then there's atrack next to it, and a few more
cars go on and they uncouple it,and then it gets to the other
side and they reassemble thetrain and the train goes on.
That's a pretty amazing feat ofengineering.
That's to go on a ferry, but fora boat that big to take a bus,
you're not you're not gonna feela thing, but I'm gonna give I'm
(38:50):
gonna give, yeah, I'm gonna givePat a C-Sick pill before we go,
just in case.
Just to make sure he's okay.
Because Pat and water uh is likefire and gasoline, boy.
They really, oh, they do not,they do not make but you know
the last trip, Pat got on threedifferent boats and did very
well.
Yeah, yeah.
Did very well.
(39:10):
Made the boat to Portofino.
That's because there were nowaves.
SPEAKER_03 (39:14):
Look at this.
It's like we both looked atYeah, he did very well.
SPEAKER_06 (39:19):
You did very well on that, Pat.
However, you didn't have threetrips.
Yeah, we give you an 89 out of100 on that trip to Portofino.
You did well because when wefirst got onto that boat,
somebody had driven by the dockin another boat and had kicked a
few waves up and it started tokind of rock the boat, and I
remember Pat going, it's moving,it's moving! I was trying, I
(39:43):
was, I really was feeling foryou, but at the same time I was
trying not to.
I forgot about that.
I remember I started gettingoff.
Yeah, I mean Pat was ready togo, and Marco dragged him back
on the boat.
You'll be you'll be fine.
Pat, you get onto this boat,you'll be okay, no problem.
SPEAKER_05 (39:57):
Well, it turned out it was a very good decision.
Beautiful ride, but he gets abite.
SPEAKER_06 (40:02):
It's moving!
SPEAKER_09 (40:03):
Yeah.
Chicken terra?
Yeah, but to Fino, Vernon's own.
Isn't that beautiful?
SPEAKER_03 (40:09):
Who had the best lunch ever?
SPEAKER_09 (40:11):
We did.
SPEAKER_03 (40:12):
We did.
That's right.
Yeah, yeah.
SPEAKER_06 (40:16):
See, these trips are so good, we're on one trip and
still talking about how greatthe last one was.
SPEAKER_10 (40:20):
Right, chilling, we had the best table overlooking
the Mediterranean, the mostunbelievable.
From the boat.
SPEAKER_06 (40:27):
We saw this like castle turf.
And then next thing we know,we're being escorted all the way
to the top to the best view.
SPEAKER_02 (40:38):
Yep.
SPEAKER_06 (40:38):
And then Pat had to sit there while I ate the
octopus tentacle.
The octopus tentacle that wasquite tasty, the grilled
octopus.
SPEAKER_03 (40:47):
I know I'm the only one who would eat it with you.
SPEAKER_06 (40:50):
Yeah.
Yeah.
SPEAKER_10 (40:52):
So, but we're gonna go see is it a godfather tour
tour?
SPEAKER_06 (40:55):
The godfather tour.
SPEAKER_10 (40:56):
Why don't we give him a little taste of the thing?
That feeling of uh becauseeverything over here is you know
it feels um.
It's all about the mm, seeminglythe uh godfather.
SPEAKER_03 (41:12):
Bonus era.
What's that, Shelley?
Do you think everything'sovergrown now, so we won't be
able to see anything from stuff.
SPEAKER_07 (41:19):
What are you talking about, overgrown?
SPEAKER_03 (41:21):
No, I know.
You come here, you talk to meabout it being overgrown.
You know he did that?
SPEAKER_07 (41:25):
How do you do that?
SPEAKER_03 (41:26):
He put um cottonesses right here.
SPEAKER_07 (41:30):
I've got jowls.
Yes, it's called jowls, Shelly.
You come here, you talk you talkabout my cottons.
Shelley.
You come to me, Shelly.
Yeah, that's exactly a blow jobor what?
SPEAKER_10 (41:47):
Oh, well, good morning.
That just made the podcast.
Hi, everybody.
That's perfect.
SPEAKER_00 (41:55):
No.
SPEAKER_09 (41:58):
Anyhow.
We'll just move on from that.
SPEAKER_04 (42:01):
We're wrapping it up anyway.
SPEAKER_09 (42:02):
We're having fun.
SPEAKER_10 (42:05):
So we'll end it on that.
Pat's peeps.
Thank you, Shelly, and thankyou, Ryan.
Pat's peeps three hundred andfifty-six.
SPEAKER_07 (42:15):
We'll see you from the the ferry customers.
SPEAKER_10 (42:22):
Turn it up.
Thanks, everyone.
Hey Patch Peeps.
Three hundred and what are we?
Fifty-six.
Three hundred and fifty-six.
Uh tonight.
This is the this is Halloween.
SPEAKER_04 (00:14):
Right?
Halloween on the other side ofthe planet.
Who would have thought?
SPEAKER_10 (00:17):
It's Halloween.
It's October 31st, 2025.
I don't have my usual openingmusic here tonight, so we're
gonna let you hear the our themeis gonna be what you hear in the
background.
Let's just take a listen realquick.
And you'll hear what we're lit.
We're sitting on a balcony in umGia.
(00:38):
What is it?
Gia Giardini Noxles.
Giardini Noxles.
I can never think of that.
Ryan is very Brian Harris ishere for Pat's Peeps 356, doing
the podcast with me all thisweek, next week.
And um we're sitting in thebalcony of our hotel at this
resort.
And just listen to the waves.
I'm gonna be quiet so you canhear these waves of the
(00:59):
Mediterranean.
It's amazing work.
Try to set the scene for you.
We did that a little bit lastnight.
(01:21):
But setting the scene, it'sdark.
We're listening to we're next tothe Mediterranean, like I said.
We are we can see that, and fromthe balcony, we can see Mount
Aetna, which is a very activevolcano.
And we went to Mount Aetnatoday.
(01:45):
We went to this active volcano.
I must say it's it was a littlebit eerie, but I thought what a
cool thing is.
I'm thinking, what a cool thingto do on Halloween is to on
this, and and it was um kind ofdreary part of the day, you
know, in certain ways, and therewas fog, and and and we go up to
(02:08):
this, we go over 6,000 feet,what, 6,100 feet on Mount Aetna,
and it's black lava, and it isjust so different, and the trees
up in the area were so it lookedlike I mean, really fall.
The orange and the red trees aswe're going down the road.
(02:28):
You can see some of these on myand the yellow and all the
colors.
You can see some of the my ourdrives that I post on my
Facebook page.
SPEAKER_08 (02:36):
And um, come on, come on out.
SPEAKER_10 (02:39):
Shelly's coming out here too.
Hi, Shelly.
SPEAKER_06 (02:41):
You know, I wasn't saying that.
SPEAKER_10 (02:42):
Say hi, Shelly.
SPEAKER_08 (02:43):
Hi, Shelly.
Thank you, Shelley.
You're welcome.
SPEAKER_06 (02:45):
You're welcome, guys.
I wasn't thinking about that.
You know, she had Flavio, thebartender, uh, helping her bring
stuff in.
We should have had Flavio on thepodcast for a minute.
Now I do have a question.
SPEAKER_10 (02:56):
Is there a beer coming this way, or is that just
the coconut?
SPEAKER_01 (02:59):
I'm gonna go get your beer for.
SPEAKER_10 (03:00):
Oh, she listen.
See, I just wanted that show.
SPEAKER_01 (03:03):
But she made Flavio in training.
SPEAKER_06 (03:06):
But she made Flavio carry it down on a tray for
Flavio?
unknown (03:11):
He offered.
SPEAKER_10 (03:12):
Flavio offered?
Now who's Flavio?
SPEAKER_06 (03:14):
Flavio is the bartender.
He is fantastic.
SPEAKER_10 (03:18):
You're calling him Flavio.
That's his name.
Is he a Flabberry?
I thought you were playing offof Fabio, but he was Flavio.
His name is Flavio.
Flavio.
Oh, that's Flavio.
SPEAKER_06 (03:26):
Flavio, yes.
SPEAKER_10 (03:28):
That's Flavio.
Shelly, thank you so much.
SPEAKER_03 (03:30):
That was so nice of you to do that for me.
There's not enough I can do foryou, really, Patrick.
SPEAKER_06 (03:39):
As she bows toward the phone.
SPEAKER_10 (03:43):
Ryan's got a Coke, I got a beer, I got the uh uh the
Messina beer.
SPEAKER_05 (03:48):
Messina.
SPEAKER_10 (03:49):
Shelly's got a Messina.
Let's cheers, everyone.
Salute, salute.
SPEAKER_05 (03:53):
Cheers.
SPEAKER_10 (03:53):
So we all went up there today to the to the
volcano and just had thegreatest time.
And then we uh we went andexplored the craters.
So I've got a bunch of picturesof the craters.
I mean, you know, and the cloudsall gather around this volcano,
and everything is black becausefrom the lava, and um and you
(04:15):
can see steam coming out of thisout of the volcano too.
And um it just seemed perfectfor Halloween day.
I don't know.
Uh and we go we so then we gowine tasting.
Uh-huh.
So again, like we did on MountVesuvius.
You know, we we we we've nowgone we've gone wine tasting on
(04:38):
Mount Vesuvius.
Now we go Mount uh wine tastingon Mount Etna, and as soon as we
wrap up the wine tasting and weget ready to leave, we head back
to the coach.
These beautiful coaches, by theway, with conservative tours,
they have a it's a beautiful wayto travel.
We get out to the as we're onthe way out to the coach, a
(05:00):
deluge of rain starts.
And now everyone's trying to getto the bus, to this coach.
Everyone is completely soaked,it just comes out of nowhere,
and I have never seen ever somuch rain so quickly to where
(05:20):
the roads you you gotta see theroads.
So we gotta go down these roadsout of this town from the
mountain.
Curvy and hilly.
And yeah, curves and there'sparapin turns, so much water
rushing down this street andbanking off the side of the the
old stone and lava walls.
(05:41):
It was it was a sight to behold.
And uh they were talking aboutthe fact if a car got stuck in
that water, we'd all be up onthat hill stuck for a long time.
Fortunately, that didn't happen.
I did grab the microphone rightaway and started playing things
like Riders on the Storm.
I noticed that.
Was that did that work, Todd?
SPEAKER_06 (05:58):
Yeah, it was all right.
A little loud for us in theback, but you know.
Was it loud?
A little bit.
SPEAKER_10 (06:04):
Well, when you play it through the microphone, it's
a little tinny and uh you gottaunderstand we have some people
who are pretty soft on the stripwho don't like rock and roll,
apparently.
SPEAKER_06 (06:13):
So I love rock and roll.
I just I just don't likefingernails on a chalkboard.
Oh, so the doors or fingernailson a chalkboard?
But after after the first coupleof songs, there was one and it
was just a little mudge, and wewere see if I won't say
anything.
SPEAKER_10 (06:31):
I took a request on that one.
Okay.
That was not my request.
Everything was good until I tookthat request.
When I took that request, eventhe person request looked at me
and said, Yeah, that wasprobably not a good request.
I think that was a little mudgefor them in the back.
So I stopped.
SPEAKER_06 (06:45):
Yeah.
SPEAKER_10 (06:45):
It was fine, though.
SPEAKER_06 (06:46):
No, it was good.
All right.
It was just, you know, in thatsituation, too much treble, not
enough base.
SPEAKER_02 (06:52):
Oh, I love her.
SPEAKER_06 (06:54):
And that's, yeah.
SPEAKER_10 (06:55):
No, that's not what I'm talking about.
SPEAKER_02 (06:57):
Any of them, sorry.
SPEAKER_10 (06:58):
And then last night here it was thunder and
lightning beyond belief.
I didn't hear any of it.
Isn't it frightening?
Thank you.
SPEAKER_06 (07:05):
Well, I'll tell you what frightened me about the
thundering and lightning today.
I mean, we all know you can tellhow close a lightning cell is to
you by how far apart the flashand the sound are.
SPEAKER_03 (07:18):
One one thousand.
SPEAKER_06 (07:19):
And it was exactly, and it went from, you know, 15
or 20 seconds apart to flash oflightning, crack of thunder
instantly in no time, as we'rewalking three feet away from
tall trees, which can belightning rods at times.
I couldn't get to that bus fastenough.
I'm gonna be in Sicily and I'mgonna get struck dead by
(07:41):
lightning.
SPEAKER_09 (07:42):
Yeah, it was uh it was very interesting.
SPEAKER_06 (07:44):
It was in it.
You know, the other thing too, Ikept the the running joke I had
was because I came into that busjust soaked.
I had left my jacket on the bus.
My jacket would have beensoaked, instead, my shirt was
soaked.
And it was, oh man, you're allwet.
I'm like, well, you know, no, Ilived in Seattle for 13 years.
Call me when it starts to rain.
(08:05):
Right.
You know, I mean clearly, Pat,you have never been to Seattle
on a day that ends in the letterY.
Because that's, you know, boy,oh boy, desire.
SPEAKER_10 (08:16):
Listen, I lived in Portland for a long time.
Oh, so you know, you know, Iknow you know that.
I I lived in Oregon City, Act,to be to be honest.
But I know, I yeah, that's howmuch it sucks when it rains like
that.
It really is.
I remember when I was living inPortland, I remember driving my
mom's 67 Cadillac with my twosisters in the back, going to
the Tigered Mall.
Oh, and uh God.
(08:36):
Yeah.
I remember listening to KGUNradio, and it's pouring rain so
hard that I can't keep theCadillac windshield wipers from
keeping the rain off.
It's just I can't even keep therain off.
And uh and I remember the guythere on the radio goes, hey and
uh there's about a 60% chance ofrain here in Portland.
(08:58):
I'm like, what?
60% chance wherever you are, Iwant to go there because it's
like a hundred percent chance.
It's rarely is it a 60% chance?
SPEAKER_06 (09:08):
That is like the night I arrived in Seattle when
I first moved there.
First thing I did, of course,because I hadn't seen my
daughter in months, was went totake her out to dinner.
And I'm coming back into town tomy hotel because I'd just gotten
there, and I'm on the ship canalbridge on I-5, and it's pouring
rain, and a big rig pulls upnext to me and is throwing
(09:30):
gallons of water on mywindshield.
I'm in the middle of Interstate5 doing 50 miles an hour, and I
can't see because the windshieldwipers won't clear the water
fast enough.
Yeah.
That was today.
That was yes.
That was today.
SPEAKER_10 (09:44):
Yeah, it was it it was remarkable.
SPEAKER_06 (09:47):
Yeah, for sure.
SPEAKER_10 (09:49):
Last night we all went to dinner.
Where it's really it's a reallycool place where we are right
now in that you just go down thesteps in front of the hotel.
We're at a Marriott, it's reallynice.
You just go right across thestreet.
SPEAKER_06 (10:04):
And there's like four restaurants.
SPEAKER_10 (10:06):
Four restaurants, right?
And all of them shopping.
Yeah.
Um, so yeah, Shelly.
Yeah.
SPEAKER_02 (10:12):
Yes.
SPEAKER_10 (10:13):
And so we uh went to um so Shelly and I went over to
dinner tonight.
We went to um oh no, it wasactually last night a bunch of
us, we well, Shelly and I wentto dinner tonight, tried one of
the restaurants right across thestreet.
SPEAKER_03 (10:25):
Last night we were there, a bunch of us were over
at uh the uh Cafe O'Neal, whichis kind of an way that Irish
place that serves the bestlasagna.
SPEAKER_10 (10:35):
Right, wasn't it good?
Irish lasagna.
SPEAKER_03 (10:37):
Uh-huh.
SPEAKER_09 (10:38):
Wasn't it tasty?
SPEAKER_03 (10:39):
Yes, I would go back there in a heartbeat.
Yeah.
Oh, you gotta wait.
SPEAKER_06 (10:43):
So I'm pretty sure I ended up at the same place you
went to tonight, the onestraight across the street with
the red tablecloths?
Yeah.
SPEAKER_00 (10:49):
No, no, no.
SPEAKER_10 (10:50):
That's where we went tonight.
Yeah.
SPEAKER_06 (10:52):
That's what I'm talking about.
Yeah, okay.
SPEAKER_10 (10:54):
But last night, when we went to this.
Yeah, what did you think of thatrestaurant?
SPEAKER_06 (10:57):
I had a plate of lamb chops that would blow your
face off.
It was so good.
SPEAKER_10 (11:01):
Yeah, my steak wasn't very great.
It was okay.
It was okay what we ordered.
But last night's meal at the atthe O'Neill, holy God, that's
and but the but here's the weirdthing.
All right, now you gottaimagine, we go to this place,
O'Neill's.
There's an 11-year-old boyserving us.
(11:22):
Francesco.
This was blowing me away.
I'm like, what is this kid doinghere?
Francesco, and he speaks Italianand he speaks English, and he's
got glasses on.
And it was like talking to a50-year-old man in an
11-year-old body.
SPEAKER_03 (11:40):
Who's irritated?
SPEAKER_10 (11:41):
Who is irritated by tourists or people apparently,
right?
SPEAKER_03 (11:45):
Yeah.
If you don't order quick enough,do do you want this?
You know, yeah, yeah.
Come on, let's move it along.
Yep, move it along.
Come on.
SPEAKER_10 (11:53):
Yeah, and and he's just very serious, you know.
And he's like, and and so threepeople at our table wanted the
tickets on uh their the check onthe you know, one ticket, and
then another person sitting atthe table wanted their own
ticket.
Oh and so the kid, he's again11.
And he's taking our order, andhe uh, and then at some point,
(12:14):
uh, one of the people in ourgroup decided, you know, I'm
gonna pay for all four of thesemeals.
The heck whatever.
SPEAKER_03 (12:20):
Um DoorDash?
SPEAKER_10 (12:21):
And so dining dash?
When a kid comes back, he's liketweaked about it.
He's like, okay, first of all,again, uh, you had a three first
time, uh, okay, and then a oneover here, I see.
So you're three and then a one,and then you're four, you all
are four, right?
Are you four?
And he's talking like it's likea man.
It was the strangest thing.
(12:43):
And then first Oh, he's so cute.
And he would never smile, andthey go to take a picture of
him.
SPEAKER_08 (12:48):
No, and they go, Hey, can we take a picture of
you?
He gives this big old smile,totally artificial smile! As
soon as the camera clicks, thesmile goes away.
Okay, now what else?
What do you need?
SPEAKER_03 (12:59):
Uh what else that?
Let's turn those tables out.
SPEAKER_06 (13:04):
Apparently, well, then that's the restaurant
business.
You've got to turn those tablesoff.
SPEAKER_10 (13:08):
Yeah, but when an 11-year-old comes to your table
and is taking your liquor order,I felt uncomfortable.
Well, I wanted a glass of wineand I felt uncomfortable
ordering liquor from an11-year-old boy.
SPEAKER_06 (13:22):
It's an Italian restaurant in Sicily, you're
fine.
Apparently the deal was.
I might be fine, but I don'tthink he's he was doing that
because he's practicing learninghis English.
SPEAKER_10 (13:33):
Okay, selling liquor, just turn learning.
I guess I would have done it.
SPEAKER_06 (13:38):
What's the difference between selling you a
glass of wine and selling you asteak?
He's an 11.
He's working in his father'srestaurant.
He's that I I don't care.
SPEAKER_08 (13:48):
I don't care.
It's weird.
That's just my.
SPEAKER_06 (13:50):
Did he actually bring the drink to you?
SPEAKER_10 (13:52):
No, you can't do that.
Exactly.
He just took the order.
Okay, let me say this will bethe only time.
You can think what you want.
It's the only time I'm gonnaorder liquor from an
11-year-old.
I can assure you.
There will be another, neveranother time in my life that I
will order liquor from an11-year-old.
SPEAKER_06 (14:08):
I'm gonna send my five-year-old grandson to your
front door with a case ofMikelob.
Okay, well, that's okay.
SPEAKER_08 (14:16):
I didn't order it from him.
You just said you sent it to me.
Thank you.
Thank you.
SPEAKER_06 (14:21):
Here, Mr.
Walsh.
SPEAKER_10 (14:22):
Tell Uncle Ryan, thank you for us.
Would you do that?
SPEAKER_06 (14:25):
Yeah, here, Mr.
Walsh.
Here's your beer and yourcigars.
SPEAKER_10 (14:31):
You know, another thing I noticed, I don't know
who pointed it out to me, butand my cigars.
Yeah, thank you.
That's a good order.
That's a very good order, by theway.
Um I'm on it.
I don't know who pointed it outto me, but as we had a salad,
you would not believe, you know,here we are, California, like
the breadbasket, produce,growing all the great produce.
(14:52):
My dad worked at candle soup, itwas always tomato seasoned.
You know, you got as manytomatoes, all the varieties you
want.
SPEAKER_06 (14:57):
25% of the world's food supply grown in California.
Well, yeah.
SPEAKER_10 (15:02):
But if you were to see the tomatoes here in the
salad, they look nothing liketomatoes in California.
SPEAKER_03 (15:09):
Because they come from Mexico.
SPEAKER_06 (15:11):
They're all hothouse tomatoes.
These are red, meaty,unbelievably.
SPEAKER_03 (15:17):
I don't like all the, they don't have all the
seeds and the mucus.
It's like fresh tomatoes.
Yes.
And I am very picky about thetomatoes.
These are awesome.
Well, it's all because they'refrom Sicily.
SPEAKER_06 (15:32):
It's all because Mexico, but I don't know.
SPEAKER_07 (15:36):
No, we're not going to be able to do that.
SPEAKER_06 (15:38):
Whether they're hot house tomatoes from Mexico or
they are grown in California,and there are plenty grown in
California.
We pick them too soon so thatthey can sit in a warehouse for
three months for Safeway orwhatever, Albertsons or you
know, whomever, Kroger orwhoever it is, before they
distribute them.
And then they ripen whilethey're there, but it's not the
(16:00):
same as ripening them on thevine.
Right.
That's the same thing.
It's more they, you know, KenChase was talking to me about,
you know, the way Italiansproduce food.
And it's, you know, a morenatural process.
The meat is not full ofchemicals and all kinds of crap.
You know, it's just a morenatural way to do it.
(16:21):
They let the tomatoes ripen onthe vine.
That's why they come out brightred and they actually taste like
something other than mush.
SPEAKER_10 (16:27):
Yeah.
I mean, that's one of the onlytomatoes I ever looked at
because I'm not huge ontomatoes.
I like them with spaghetti andsandwiches and things.
But when I looked at those onthat salad, I'm firm and
crunchy.
SPEAKER_03 (16:39):
Yes.
SPEAKER_10 (16:40):
Yeah, I actually was looking forward to eating them.
That's maybe the first timewhere I was like, oh, I want to
go for the tomatoes version.
Because, like you said, they'reso it just looks just
incredible.
And you know what?
SPEAKER_06 (16:52):
That yeah, tomatoes are fruit.
Uh fun fact from Shelly.
Awesome.
SPEAKER_03 (16:58):
Wonderful.
No one else knows.
SPEAKER_10 (16:59):
Fun fact Shelly.
There you go.
If you have any more, we have alittle song for you.
Yeah, there you go.
If you have a random fun fact,throw it up.
We have a jingle for you.
We have a jingle.
Fun fact from Shelly.
Shelly.
SPEAKER_03 (17:13):
Yeah, Virginia City.
How high of elevation is that?
Virginia City?
6,100 feet?
SPEAKER_06 (17:20):
No, it's a little bit.
Isn't it about isn't it closerto 5,000?
SPEAKER_03 (17:25):
6,140.
Why are we talking aboutVirginia City?
SPEAKER_10 (17:32):
You bring that up because we were talking about
today?
Yes.
So yeah, we're fun fact from theShelly.
Oh, fun fact from Shelly.
SPEAKER_08 (17:38):
Oh, that's a fun fact from Shelly.
Ah, yeah, Shelly, fun fact.
SPEAKER_09 (17:42):
Fun fact from Shelly.
Pat's peep's number, 356.
Fun fact from Shelly.
There you go.
SPEAKER_06 (17:48):
Well, listen, we're talking about fun facts, we
can't forget about the bees.
SPEAKER_03 (17:52):
Oh, we still have to see the bees.
SPEAKER_06 (17:55):
The ladybugs.
SPEAKER_03 (17:56):
Okay.
I'm gonna do real quick.
I was fascinated.
All the ladybugs and the lavabeds.
SPEAKER_08 (18:03):
Yes.
SPEAKER_03 (18:04):
Everywhere.
I said, Marco.
Marco, why are there so manyladybugs?
And he goes, Because there'sfresh air up here.
It's clean.
There's no smog.
They all come up here.
It was interesting.
Yeah.
SPEAKER_10 (18:20):
Because it's black lava.
SPEAKER_01 (18:21):
I mean, it's and then they hide under the little
lava rock.
Yeah.
So they don't get their hairmessed up.
SPEAKER_09 (18:28):
Right.
Fun facts from Shelly.
SPEAKER_08 (18:35):
Oh, you were filled with fun facts.
SPEAKER_10 (18:37):
Yeah, that's true.
We walked down in the craters.
It was, it was so just differentto do stuff like that.
I mean, just I just thought,man, this is really.
SPEAKER_06 (18:47):
And you know, Pat, you keep talking about the black
lava, and it is it is veryblack, but in my mind, one of
the things I kept thinking aboutis how when this lava first was
making its way here, it wasbright molten red, you know, and
flowing down the hill.
And where we were at that 61,6200 foot level, there's like
(19:10):
this little village of shops,and that's where you catch the
gondola that goes to the top,uh, where you can really get up
there.
We didn't have time for thattoday.
But those those shops and allthat stuff had just been rebuilt
because the eruption came down,one of the eruptions came down,
took out the gondola, took outall the shops, and that's why
(19:33):
all that black lava was there.
It turns black, that whateverthe material actually is that
comes out of that particularvolcano, when it hardens, it
just turns that that, and it's abeautiful black color.
It's a gorgeous black color.
In fact, I bought my daughter alittle bracelet made of chunks
of the black.
Okay, so you got one too.
(19:54):
That's beautiful.
Yes, that's beautiful.
And uh, and a refrigeratormagnet, because that's our
thing.
SPEAKER_05 (19:59):
That's a nice bracelet.
SPEAKER_06 (20:00):
Uh that the magnet is also made out of the black
rock.
SPEAKER_05 (20:03):
I picked it up.
SPEAKER_06 (20:04):
But it's stunning.
It's stunning, it's absolutelystunning to see.
But the bees! On the way up, westopped to meet the bees, didn't
we?
Yes, we did.
Am I going on about the bees orare you gonna okay?
So one of the one of the Yes,Rohan, you are going on about
the bees.
Okay.
One of the places we stoppedalong the way.
I was I was letting you jump in,but I'll just continue.
SPEAKER_10 (20:27):
No, yeah, I mean you you gotta roll on the bees.
SPEAKER_06 (20:29):
I'm rolling on the bees.
So we stopped at a place wherethey produce honey.
And they just they have theselittle bee boxes right there by
the door, and another box wherethey go in and they produce the
honey, and then you go inside.
Apparently they're also makingwine there because we did a wine
tasting at 9:30 in the morning.
And you know, there's nothingmore I love than day drinking,
(20:52):
especially if it's before noon.
Uh, so yeah, Brian and datedrinking do not mix.
Um, but this honey, they had somany different honey products,
and it was just fantastic, andthe bees, they're just all, you
know, flying around you whileyou're there and not bothering
you.
(21:12):
Although there was one that kindof had his eye on me for a
minute, uh, and it kind of likehe was just kept coming around
me.
He just was fascinated with me.
And I'm like, Mr.
B, why are you so fascinatedwith me?
Leave me alone.
But then Pat and I were talking,and I was reminded by Patrick uh
that honey is B vomit.
(21:32):
Yes, it is.
And we were speculating over,you know, who came up with this
great idea?
Was this was this an Italiancaveman?
Yes.
Hey, who's gonna try?
Who's gonna try the bee vomit?
You wanna taste see the beevomit?
SPEAKER_09 (21:51):
I'm gonna have to give them a try the bee vomit,
then the bee vomit okay.
You try it first then.
You try no no you're gonnayou're gonna try the bee vomit.
You're gonna try the bee vomit.
It's good.
Oh, this wee vomit.
Hey, you want to be vomiting?
SPEAKER_06 (22:03):
Hey, hey, you bees, you you you keep a puking, you
bees.
Keep on apuquing.
SPEAKER_09 (22:09):
We liking the vomit.
Give us more of that bee vomit.
Hey, really, think about that.
Hey, the bee seems to bevomiting.
I anyone want to try that?
We can't have you infuse it withflavors.
SPEAKER_06 (22:22):
Oh yeah.
But they did, they infused itwith there were so many
different flavors.
It wasn't just honey.
SPEAKER_03 (22:28):
Overwhelming.
SPEAKER_06 (22:29):
Honey and other stuff.
Yes.
SPEAKER_03 (22:31):
Oh, that's why I didn't buy anything.
Because you can't tell, youknow, which one to get.
Right.
They're like 12 differentproducts in every different
flavor.
Oh, is this a pate?
Is this a pesto?
Is this a whatever?
SPEAKER_06 (22:44):
Yeah.
And you know what?
When it comes to honey, I liketo.
I can take a spoon into thehoney jar and I'm good.
SPEAKER_03 (22:53):
What about a spoonful of sugar?
SPEAKER_06 (22:54):
Makes the medicine go down.
I would rather have a spoonfulof honey.
SPEAKER_03 (22:58):
Well, of course.
It's better for me.
SPEAKER_06 (23:00):
And you know, being a radio guy, especially when I'm
sick and I'm struggling to keepmy voice, you know what saves
me?
Hot tea with lemon and honey.
That's right.
And if I'm not drinking, I tellyou, that last couple of times I
was sick while I was working andhad to keep working, I was
losing my voice, and I would getsome of that hot tea and honey.
That's what helped me getthrough an eight-hour day.
SPEAKER_01 (23:21):
Is that why you're still spectacular?
SPEAKER_06 (23:24):
No, it's I was just sick and doing everything I
could to not lose my voice.
But he is spectacular.
SPEAKER_10 (23:32):
Yeah, I agree.
I love to travel.
SPEAKER_03 (23:37):
You're a logistical mediocre.
SPEAKER_10 (23:38):
I'm positively mediocre.
And he's gonna join me, he says,for the jet lag show coming up
when we get back.
Oh my god, I can't wait forthat, actually.
SPEAKER_03 (23:50):
By the way, I'll go on that one.
SPEAKER_06 (23:53):
Yeah, come on along.
Come on along.
SPEAKER_03 (23:55):
I'll bring you some tacos.
SPEAKER_06 (23:57):
There you go, we'll bring some tacos.
Bring some tacos.
She's gonna bring some tacos tothe jet lag show.
Oh, you can't do that.
So the reason so the reason it'sthe jet lag show is because Pat
and I return from London on aSaturday.
And so we have Saturday evening,Sunday, and Monday to recover
(24:20):
before Pat has to go back on theair.
Yeah.
And, you know, fortunately, I'mgainfully unemployed, so I could
sleep for a week and it wouldn'tmatter.
But I have promised Pat forbecause I it takes me about a
week to recover from these tripswith the jet lag and the time
change back.
Backwards time change is whatgets me.
And yeah, I'm a mess.
(24:41):
Uh, but I'm gonna go into thestudio with Pat on that Monday
with no recovery time, and it'sgonna be um pretty random
because my brain's not gonna beworking the way it should.
I don't know about you, Patrick,but it takes a few days.
SPEAKER_10 (24:59):
Yeah, we are so I could have come back like two
days or what, two or three daysearlier, and got plenty of rest.
We're going to have to work, butagain, Ryan and I are gonna fly
to England and uh go to Londonand then take a bullet train to
Liverpool, do the magicalmystery tour, the Beatles thing.
So we're gonna come back laterthan everyone.
(25:21):
But the good thing is, as youpointed out, three hours shorter
than you get on the plane, atleast it's three hours for that
part of it.
SPEAKER_06 (25:28):
Yeah, well, and the other thing too, and we talked
about this when we made theseplans.
You you were gonna come back ona Wednesday or a Tuesday or
whatever, Tuesday, and thenWednesday, Thursday have a
couple of days off, and thenwork on a Friday and then be off
again.
Yeah.
Why do that?
We just take the days and we goto London and have a good time,
and it'll be great.
(25:49):
Exactly.
And then, you know, Monday iswhen the listeners get to suffer
through our, you know, and thenmindless ramblings.
SPEAKER_10 (25:56):
And we're gonna take, you know, uh, we're gonna
do podcasts while we are doingthings on those trips.
Like in other words, so herewe've been kind of because
here's the thing when you're onthese trips, it's fun to, you
know, we love doing the podcastand everything, but you're kind
of on the move all the time.
You're either on a coach andthen you're going places.
I mean, yeah, I could somehow doa podcast from a volcano.
(26:18):
I guess I could have done that,but you know, but it's
logistically a little differentto try to do that and keep up
with everything that's going on.
So the difference will be oncewe're in England, we'll kind of
be on our own schedule, too.
Yes, you know, which is gonnabe.
SPEAKER_06 (26:32):
And that was the idea, because you know, as much
as we love conservative toursand Ken Chase and the team,
Marco is a great tour guide, butit really is because it's a
tour, there's there are goalshere to see and do as much as
possible.
Right.
And we start, you know, prettyearly in the morning, relatively
early, because we all want tohave breakfast before we leave
(26:54):
at 8 30.
So we're all in there by 7, andthen you know, we're sometimes
eight, nine hours of drivingaround and uh stopping here and
stopping there and walking hereand walking there, and that's
why I wanted to take, and I'vedone this on these trips before
on my own, where I take a fewdays afterward, and I just sort
(27:17):
of go on my own schedule, norush.
If I want to sleep in till 10o'clock, and then we start.
SPEAKER_10 (27:23):
Now, granted, we have to be at the train station
at you know, like 9 15 fromLiverpool, but it gives us it
gives us the opportunity bydoing that to be able to then do
the podcast sort of more uhduring the activity.
So, what I what we really wantto do is do when we go on, so
(27:43):
we're going on this uh sort ofit's a taxi uh Beatles tour
where they have these expertsthat you know they take you
around.
And so while we're doing that,we're going to be bringing that
to you live.
We're gonna be talking about andlistening to what they have to
say uh regarding, you know, someof the stops.
We're going to do the podcast,which I cannot wait to do this.
(28:08):
We're gonna do the podcast as Ifreaking cross Abbey Road, that
crosswalk.
SPEAKER_05 (28:14):
I want to do it over there.
SPEAKER_06 (28:16):
Uh, you know, I should we should we should also
do one at the Tower in London.
Maybe you can get a beef eaterto join us.
A what?
A beef eater.
SPEAKER_03 (28:24):
That's the guys with the No no no.
SPEAKER_06 (28:27):
Those are the those are the guards.
Oh, yeah, those are the guards.
The beef eaters?
Yeah, remember beef eater gym?
And it was the guy on the coverof the that's based on the beef
eaters who sort of stand guardaround the Tower of London.
SPEAKER_01 (28:43):
Fun fact from Ryan.
SPEAKER_10 (28:45):
And what kind of podcast are we going to do
around the beef eaters?
SPEAKER_05 (28:47):
We can get a beef eater on the podcast.
SPEAKER_01 (28:50):
Could you say that again?
SPEAKER_10 (28:52):
Unlike the Garas, they can talk to you.
I'm sure the beef eaters cantalk to us.
Yeah, well, I don't know anybeef eaters, so we'll find out.
We'll meet one while we'rethere.
Speaking of beef eaters, watchthis segue.
Watch this segue.
Rock and soul diner.
Go to patspeeps.com, you beefeaters.
(29:13):
It doesn't even have to be beef,it could be fish, could be
whatever you want.
If you go to Rock and SoulDiners, please, please, please,
if you're listening to thispodcast, 356, please do yourself
a favor.
Do the restaurant a favor, do usa favor at Pat's Peeps.
It makes so much difference.
I promise you, it makes adifference.
(29:33):
Dinner at Rock and Soul Diner,that's in Sacramento.
R-O-C and Soul, S O L Diner, twofor one dinners.
Not lunch, not breakfast, we'retalking dinner.
We want to get the dinner crowdgoing.
Uh, I mentioned the other daythat you know on Friday and
Saturdays, you got the primerib.
You go in there on a Friday andSaturday.
(29:54):
All you have to do on any day ofthe week, any day, doesn't
matter, you just say duringdinner.
Heard about it on the Pat'sPeeps.
Pat's Peeps, and you're going toget two for one.
So if you're looking for ways tosave money, which we all are,
whether there's inflationarytimes or not, it's always nice
to save money.
Please do that.
And that way you support thelocal restaurants, and you're
really making us look good hereat Pat's Peeps.
(30:17):
So thank you.
If you would do that, and uh yougo to PatSPeeps.com.
I have merchandise.
We have great Sam's Hofbrowt-shirts, Tower Records
t-shirts, Pat Walsh showt-shirts.
We've got, you know, the Pat'sPeeps gear, all of that stuff.
We are selling a lot of it.
And man, you guys are great.
I really appreciate that.
Uh, by the way, for those of youwho don't know, I'm my name is
(30:37):
Pat Walsh.
I mean, I don't many of you knowthat.
I'm the host of the Pat Walshshow on KFPK Radio in
Sacramento, 93.1 FM, 1530 AM.
That's where Ryan will bejoining me for the uh jet lag
show coming up.
Tomorrow, we're getting, whatare we, getting on a ferry
tomorrow, right?
SPEAKER_06 (30:54):
Before we do that, can I ask you a couple of quick
questions?
SPEAKER_10 (30:57):
Yeah.
SPEAKER_06 (30:58):
Uh, how long is that Rock and Soul Pets Peeps promo?
SPEAKER_10 (31:04):
That goes all the way through the month of Oct uh
of uh November.
SPEAKER_06 (31:07):
Okay.
All the way through the month ofNovember.
SPEAKER_10 (31:10):
I'm glad you asked.
All the way through the month ofNovember.
SPEAKER_06 (31:14):
We're gonna have to take a I well, I'm thinking
about myself and my stomach.
SPEAKER_10 (31:18):
Yes.
SPEAKER_06 (31:19):
Because, you know, uh uh prime rib's only Friday
and Saturday.
You work on Friday nights, sowe're gonna have to pick a
Saturday after we get back.
We're only gonna have like twoSaturdays after we get back to
make to hit that prime ribnight.
SPEAKER_10 (31:32):
Yep, yep, yep.
SPEAKER_06 (31:33):
So we've got we've got some tan.
I'm I forgot my other question,so move on.
SPEAKER_10 (31:37):
Shelley, would you like to insert any kind of a
Shelley fun fact here?
SPEAKER_03 (31:40):
Yeah, really, I actually would.
Okay.
Because Herb Albert is playingon November.
It's a Thursday.
Thank you.
It's a Thursday, and maybe Rockand Soul.
We can meet Georgia and Tony,wherever my friend is gonna go
with me.
Uh-huh.
At rock and soul for dinner.
SPEAKER_10 (32:00):
Oh, fun back from Shelly.
SPEAKER_03 (32:04):
But if you're I'm doing logistics right now.
SPEAKER_10 (32:08):
Don't forget to mention Oh, whatever.
It would mean names.
SPEAKER_06 (32:12):
You get two for one dinner, so if you mention
perhaps do that.
SPEAKER_10 (32:16):
Now I would love that.
SPEAKER_03 (32:17):
Thank you.
Yep.
So Tony, Georgia, Shelly, and Imean, the more whoever my best
friend is who likes Herb Albert.
SPEAKER_10 (32:28):
Yes, thank you.
Oh, I want to go so bad.
We were supposed to go, and Ican't I can't come back, work
two nights, and then takeanother night off.
Yeah, that's really.
Oh, my knee hurts.
Next day it's better again.
God.
But no, that's gonna be a greatbecause it's Herb, it's not just
Herb Alpert.
(32:49):
And the Tijuana Brahma.
It's the Tijuana Brass thistime.
The first time I saw him was himand Landy from Bill 66, his
wife.
SPEAKER_03 (32:55):
Oh, and they got family.
SPEAKER_10 (32:58):
But now it's it's the Tijuana Brass.
And he was so great on mypodcast, Herb Alpert.
He was fantastic on my podcast.
SPEAKER_03 (33:06):
He's so articulate.
I mean, just he's just so aware.
SPEAKER_10 (33:11):
So here's one other thing.
I just rethought of this.
Is okay.
I'm losing track of time overhere.
You tend to do that.
I've been struggling.
I freaking thought until aboutone hour ago, and I am a diehard
(33:34):
Los Angeles Dodgers fan.
I freaking thought the WorldSeries was over.
I thought Toronto won the WorldSeries.
And Ryan goes, no, no, no, no.
You're gonna play game 67.
I went, what?
I thought for some reason theBlue Jays won the World Series.
It's only 3-2 right now.
(33:55):
That's five games.
Yeah, I I lost track of time.
I I I've just lost track and Idid I thought it was over.
So I literally all day todayhave been very calm about that,
and not even mentioning that myDodgers lost the World Series.
But they didn't.
They still have a chance to winit.
SPEAKER_00 (34:13):
I knew that.
If I could say, No, no, you knowwhat?
That's unacceptable.
You know what?
I didn't have you right now.
SPEAKER_10 (34:30):
Dodgers can easily win two games in a row.
Of course they can.
No problem.
I felt so much better.
I felt my so lifted.
SPEAKER_03 (34:37):
I'm going.
Doesn't like World Seriesusually last like a month?
SPEAKER_06 (34:43):
No, no.
It takes about ten days.
Fun fact from Shelley.
SPEAKER_05 (34:48):
If it goes to seven games, it takes about ten days.
SPEAKER_03 (34:51):
Correct.
So you know it's like a goodcatch.
So yeah.
So that really lifted myspirits.
I know.
Because you said that.
SPEAKER_10 (35:01):
I thought it was over.
SPEAKER_03 (35:01):
Are you kidding me?
I go, I just heard about theBlue Jays guy who like he's such
a good pitcher.
So I bet his arm's gonna bestarting to hurt soon.
SPEAKER_06 (35:13):
Because they only have one picture of boys
retired.
SPEAKER_05 (35:16):
Yeah.
Seriously.
SPEAKER_06 (35:18):
After 180 games, he's exhausted.
But they only have one pitcher.
Oh my god, that's funny.
Yeah.
No, but no, it's seven, sevengames plus travel days takes
about ten or eleven to finish.
But they have an extra round ofthe playoffs.
Goes into November.
Yes.
(35:39):
You know, it's So what are wedoing tomorrow?
SPEAKER_10 (35:40):
We're going on a fair.
What are we doing tomorrow?
SPEAKER_06 (35:44):
No, don't stop.
Stopping.
SPEAKER_09 (35:48):
So Patdy Hug.
SPEAKER_06 (35:50):
Pat hates that song.
And he went and planted it in myhead.
And I'm not happy.
So we're not doing Fairy Crossthe Mersey by Jerry and the
Page.
SPEAKER_05 (36:01):
Shelley, do you not like that song?
SPEAKER_06 (36:03):
No, no, we're done with that one already, Patrick.
No, tomorrow, uh, we're leavinguh Giardini Noxos at 8 a.m.
sharp.
So if you're not on the bus,Pat, you're getting left behind
in Giardini Noxos.
Awesome.
Which is better than being leftbehind in Palermo.
Yes, it is.
You get some benzina.
Anyway.
Um we're we're moving aroundSicily a little bit before we
(36:31):
hit the ferry back over to themainland.
Yes.
And we're staying in a littlevillage called Vivo Valentia.
But before we do that, before wecross the uh Sicilian version of
the Mersey River, uh, we arestopping in the town of Savoca.
Because everybody thinks thegodfather, the Sicily scenes.
(36:52):
Isn't it really called Sabuca?
Sabocca.
Saboka.
I was pronouncing it wrong as Ido until Marco, until Marco
corrects me.
But we're gonna cruise throughSavoca for a couple of hours.
Everybody thinks they actuallyfilmed in Corleone, which they
did not.
Although Marco pointed out, hey,we're driving by on the other
side of those hills, it'sCorleone, Sicily.
Hey, that's great.
(37:13):
Um, and it's but it's this areawhere Coppola filmed the Sicily
scenes for The Godfather, uh,including Barvitelli, where
Michael asks Apollonia's fatherfor permission to take her out.
And uh the little tribute toCoppola there.
We're only probably gonna spenda couple hours there.
SPEAKER_10 (37:34):
We're loading the the busy and then going
somewhere else.
SPEAKER_06 (37:39):
Yes, we load the the whole bus here.
SPEAKER_10 (37:41):
Where are we going to the Straits of Wells?
It's the it's the it's theStraight of the Bible.
I don't want to be on the damnbusiness.
SPEAKER_05 (37:46):
Straits of Gibraltar.
Straits of Gibraltar fromShelley.
Yeah, it's the it's the Straitof Messina, is what it is.
Oh no, I like your Straits ofGibraltar.
Yeah, that too.
SPEAKER_06 (37:58):
Well, that's that's the other that's the other end
of the.
SPEAKER_10 (38:00):
I pray to God that the waves aren't like this
because I'll be upjucking.
SPEAKER_06 (38:06):
Those boats are so huge you and you won't even
know.
But the whole bus goes on theferry, and and some of those
ferries, I don't think the onewe're getting on does it, but
some of those ferries that crossthe Strait of Messina between
Sicily and the Italian mainland,they actually put a train onto
the ferry.
The train goes on the ferry, anda few cars go on and they
(38:29):
uncouple it, and then there's atrack next to it, and a few more
cars go on and they uncouple it,and then it gets to the other
side and they reassemble thetrain and the train goes on.
That's a pretty amazing feat ofengineering.
That's to go on a ferry, but fora boat that big to take a bus,
you're not you're not gonna feela thing, but I'm gonna give I'm
(38:50):
gonna give, yeah, I'm gonna givePat a C-Sick pill before we go,
just in case.
Just to make sure he's okay.
Because Pat and water uh is likefire and gasoline, boy.
They really, oh, they do not,they do not make but you know
the last trip, Pat got on threedifferent boats and did very
well.
Yeah, yeah.
Did very well.
(39:10):
Made the boat to Portofino.
That's because there were nowaves.
SPEAKER_03 (39:14):
Look at this.
It's like we both looked atYeah, he did very well.
SPEAKER_06 (39:19):
You did very well on that, Pat.
However, you didn't have threetrips.
Yeah, we give you an 89 out of100 on that trip to Portofino.
You did well because when wefirst got onto that boat,
somebody had driven by the dockin another boat and had kicked a
few waves up and it started tokind of rock the boat, and I
remember Pat going, it's moving,it's moving! I was trying, I
(39:43):
was, I really was feeling foryou, but at the same time I was
trying not to.
I forgot about that.
I remember I started gettingoff.
Yeah, I mean Pat was ready togo, and Marco dragged him back
on the boat.
You'll be you'll be fine.
Pat, you get onto this boat,you'll be okay, no problem.
SPEAKER_05 (39:57):
Well, it turned out it was a very good decision.
Beautiful ride, but he gets abite.
SPEAKER_06 (40:02):
It's moving!
SPEAKER_09 (40:03):
Yeah.
Chicken terra?
Yeah, but to Fino, Vernon's own.
Isn't that beautiful?
SPEAKER_03 (40:09):
Who had the best lunch ever?
SPEAKER_09 (40:11):
We did.
SPEAKER_03 (40:12):
We did.
That's right.
Yeah, yeah.
SPEAKER_06 (40:16):
See, these trips are so good, we're on one trip and
still talking about how greatthe last one was.
SPEAKER_10 (40:20):
Right, chilling, we had the best table overlooking
the Mediterranean, the mostunbelievable.
From the boat.
SPEAKER_06 (40:27):
We saw this like castle turf.
And then next thing we know,we're being escorted all the way
to the top to the best view.
SPEAKER_02 (40:38):
Yep.
SPEAKER_06 (40:38):
And then Pat had to sit there while I ate the
octopus tentacle.
The octopus tentacle that wasquite tasty, the grilled
octopus.
SPEAKER_03 (40:47):
I know I'm the only one who would eat it with you.
SPEAKER_06 (40:50):
Yeah.
Yeah.
SPEAKER_10 (40:52):
So, but we're gonna go see is it a godfather tour
tour?
SPEAKER_06 (40:55):
The godfather tour.
SPEAKER_10 (40:56):
Why don't we give him a little taste of the thing?
That feeling of uh becauseeverything over here is you know
it feels um.
It's all about the mm, seeminglythe uh godfather.
SPEAKER_03 (41:12):
Bonus era.
What's that, Shelley?
Do you think everything'sovergrown now, so we won't be
able to see anything from stuff.
SPEAKER_07 (41:19):
What are you talking about, overgrown?
SPEAKER_03 (41:21):
No, I know.
You come here, you talk to meabout it being overgrown.
You know he did that?
SPEAKER_07 (41:25):
How do you do that?
SPEAKER_03 (41:26):
He put um cottonesses right here.
SPEAKER_07 (41:30):
I've got jowls.
Yes, it's called jowls, Shelly.
You come here, you talk you talkabout my cottons.
Shelley.
You come to me, Shelly.
Yeah, that's exactly a blow jobor what?
SPEAKER_10 (41:47):
Oh, well, good morning.
That just made the podcast.
Hi, everybody.
That's perfect.
SPEAKER_00 (41:55):
No.
SPEAKER_09 (41:58):
Anyhow.
We'll just move on from that.
SPEAKER_04 (42:01):
We're wrapping it up anyway.
SPEAKER_09 (42:02):
We're having fun.
SPEAKER_10 (42:05):
So we'll end it on that.
Pat's peeps.
Thank you, Shelly, and thankyou, Ryan.
Pat's peeps three hundred andfifty-six.
SPEAKER_07 (42:15):
We'll see you from the the ferry customers.
SPEAKER_10 (42:22):
Turn it up.
Thanks, everyone.
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