Holiday Hijinks in the Big Easy

Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 2 (00:09):
Hey everybody, welcome to the Outer Belt.
I'm Patrick and you all know myfriends Shirley.

Speaker 1 (00:13):
Buttermilk.

Speaker 2 (00:14):
Eric and Jerry and we're the Animal Crew.
That's not right, are we?
What do they call it?
The Morning Zoo, morning Zoo.
This is the Morning Zoo.
Is it the Morning Zoo?

Speaker 3 (00:22):
We're the Eating Zoo, eating Zoo.
When did we drop, did we it?
The Morning Zoo, the Eating Zoo, the Eating.

Speaker 2 (00:25):
Zoo.
When did we drop?
Did we drop in the mornings?

Speaker 4 (00:27):
We do yes.

Speaker 2 (00:28):
Okay, clearly, I'm always the first download,
clearly, clearly.
Well, it's good to be back.
It's been a hot minute.
Lots have gone on, things havegone on.
We've missed episodes.
I mostly blame Jerry for that,but you know.

Speaker 1 (00:47):
Really.

Speaker 2 (00:47):
We're back now.

Speaker 1 (00:48):
No, Well, you know work.

Speaker 2 (00:54):
It's been quite fun.
So for those who don't know, inthe yard or just in general,
things are kind of like crazybusy.
They always get this waytowards the end of the year and,
you know, it seems like a lotof people choose to change jobs
or whatever around the beginningof the new year, so we get a
lot and a huge influx ofapplicants and um going through

(01:14):
all that and then also we, um,we like could, because christmas
is so slow, we actually limitthe time in december where we'll
move teams into a truck, and ifit's too late in the season you
actually get bumped to january,and so it's like the mad rush
between the cut before thecutoff to get everybody into

(01:36):
trucks and get everythingbuttoned up and, uh, add on
there the complication of thanksand it just becomes a lot.
So that's what we've been doingand of course, I think last
week, jerry, you had a familyobligation and weren't able to
be here, correct?

Speaker 3 (01:55):
Yes.

Speaker 2 (01:55):
Yes, yes.

Speaker 3 (01:59):
For the holiday.
For Thanksgiving, I was out oftown.
We went to see Don's family.
That's nice.
Where at Upper Michigan, notthe UP, but the northern lower
part of Michigan.

Speaker 2 (02:11):
So upper, lower Michigan.

Speaker 3 (02:12):
Yes, thank you.
They're like literally rightWater separates them from Canada
, wow.

Speaker 2 (02:19):
Wow, can they swim to it?
No, can they see it?
Yeah, can they see it?
No, can they swim to it?
No, can they see it?
Yeah Can they see it?
No, can they see it from theirfront steps?
No, because you know, in Alaskathere's places you can see
Russia from.

Speaker 1 (02:29):
Anyways, Did you have turkey or ham or both?
Turkey Very nice Gobble, gobble, Gobble gobble.

Speaker 3 (02:42):
It was good it had been last Christmas, since we
had been up there Right.

Speaker 1 (02:48):
Did Don bake anything .

Speaker 3 (02:49):
No, he didn't what.
He left all the cooking up tohis mom.

Speaker 1 (02:53):
Was he a sous chef?
Did he help?

Speaker 3 (02:56):
He helped clean up and wash dishes.
That counts.
He didn't cook.

Speaker 1 (03:00):
No desserts from Don huh, no, no bread.

Speaker 3 (03:04):
Oh, he did help make stuffing.
Yeah, he was putting the breadin the toaster and breaking it
up, so he did help do that.

Speaker 1 (03:11):
Very nice.

Speaker 2 (03:12):
You know that I was raised like when you're done
with, you know done eating, ifyou are old enough a kid, go
help.
You know mostly teenagers yougo help in the kitchen clean up
and all that stuff and, asalways, kind of being that
person, I always just would goand help clean up and get plates
cleaned out, use the dishwasher.

(03:33):
If we had extra trash run tothe road all that good stuff.
It was a small Thanksgiving.
I was down in Birmingham,alabama, seeing my family.
There was only six of us thereso it was a pretty small little
gathering.
There was enough food for 18because we're an Alabama Baptist
family and Thanksgiving's notcomplete unless you have all 14
dishes.
No, turkey, though that was alittle sad.

(03:56):
We did ham.
My grandmother's getting to theage where she has days where she
can do stuff and days she can't, and if it's a day she can do
stuff, don't you dare get in herway.
So we were like trying to helpput dishes away, stuff and she
was like no, no, no, I got it,get out of my way, whatever.
And you see 90 something yearold, frail woman who just like

(04:19):
is like no, do not do that.
That because it's if she feelslike it's undermining her right.
Sure, I try not help.
So it was it was one of thosethings like it's undermining her
right Sure by trying to help.
So it was one of those thingswhere it's like you know, the
right thing to do right now isto back off, and that's
difficult when it's been, youknow, beaten into your head of
like you will clean those platesup and you will do this after
and you will Don't make yourgrandmother work so hard or

(04:42):
whatever To have to be like okay.
Well, I have to let you do this, even though it's completely
unnecessary.

Speaker 1 (04:48):
Right.

Speaker 2 (04:49):
But I had a great time.
We played cards.
I think I sent you all apicture didn't I, you did.

Speaker 5 (04:55):
There were a lot of cards, a lot of cards, a lot of
cards.
I thought there were multiplecard games going on at the same
table.

Speaker 2 (04:58):
Yeah, no, it's one game that we play and each
person gets nine cards face down, plus there's four draw decks,
one withdraw or discard stack,thank you, and I think the
entire playing is like 14 decksof cards.

(05:19):
Wow, it's a lot.
That's crazy.
Yes, it's a lot of fun.
Typically, I do decent at it.
I'm usually like dead center ofthe pack and this time I came
in second only to my sister.

Speaker 1 (05:32):
Oh.

Speaker 2 (05:32):
Yeah, did Mel beat you?

Speaker 5 (05:34):
Yeah, she didn't say a word about that yesterday or
today.
I'm surprised.
I'm surprised as well I am.
She didn't say a word aboutthat.
I thought she'd be gloating thewhole time.

Speaker 2 (05:43):
She was probably waiting for me to get there.
Probably.
You know I wasn't there today,so that's probably what it was,
but no, it was a lot of fun.
My uncle, who always wins, hecame in third.
Oh, it was beautiful.
But yeah, I did the thing.
You know the thing.
where you like, start makingyour plate and you get halfway

(06:04):
through and you're like my plateis full, full, yeah, and I've
got six more items to put onhere.
So it was a nice littlemountainous thing.
Someone was like, how's thesquash castle?
And I'm like I'll let you knowwhen I get to it.
Like I got to dig down and getrid of the.
It was like a chicken stuffing.
She called it something else, Ican't remember the name of it.
It was like a chicken stuffing,she called it something else.

(06:24):
I can't remember the name of it.
It was phenomenal, but it wason top of the squash casserole,
so it just kind of had to layerat that point.
And then, as soon as I was done, I was like why did I do this
to myself?
I was in so much pain.
It was a beautiful thing, itwas glorious.

Speaker 1 (06:41):
How many?

Speaker 2 (06:42):
were at your Thanksgiving, Jerry 40.

Speaker 3 (06:44):
No, not that many, I think 39.
2, 3, 4, 5, 6, 7, 8, 10.
Oh, that's, small I thought henormally had a big family.
Well, his nephew and his wife,and their baby is one year old
now, and then his niece and herhusband.
They all do live in the UP ofMichigan, so it's like a seven,

(07:07):
eight-hour drive for them tocome down.

Speaker 2 (07:09):
Gotcha, and they didn't want to take the boat.

Speaker 3 (07:12):
Yeah, so they all stayed up there and had a
Thanksgiving of their own andstayed together and everything.
So it was a few less thannormal.

Speaker 5 (07:20):
Melissa and I had a quiet Thanksgiving.
I took care of the meal.

Speaker 3 (07:23):
Oh.

Speaker 5 (07:23):
Yeah.
I went over to Kroger and gotsome deli sliced ham and some
deli sliced turkey.

Speaker 2 (07:30):
Nice.

Speaker 5 (07:31):
And they had little half cans of cranberry sauce.
I'd never seen those before.

Speaker 2 (07:35):
I've never seen that either.
Yeah.

Speaker 5 (07:37):
Half can of cranberry sauce.
I got some mac and cheese fromthe deli counter.

Speaker 1 (07:41):
What oh come?

Speaker 5 (07:42):
on they did have stuffing at the deli counter as
well.
So I did the whole meal fromthe Kogar deli counter and took
it home and laid out a nicespread and we had a nice, quiet
Thanksgiving Sounds nice.

Speaker 2 (07:56):
Yeah, yeah, it was nice.
What I've done before, becauseI don't like that deli mac and
cheese is, I'll go and you knowthe individual cups of of
velveta, shells and cheese okay,yeah get that you say, I had a
little water and microwave itand you get the velveta it's wow
, yeah, well, I did the deli macand cheese.

Speaker 5 (08:12):
so nice, yeah.
How'd it taste?
Um, it wasn't great, none of it.
I mean the ham and the ham andturkey.
Know, you can't really go wrongwith deli ham and turkey, but
the other stuff it just wasn'tgreat.
So we decided to heck with this.
Yes, we're not doing this.
Why don't we go to New Orleansand have fun in New Orleans for

(08:35):
Thanksgiving?
So noon, thanksgiving Day, weflew down to New Orleans, nice,
and wandered around BourbonStreet a little bit.
How was the traffic?

Speaker 2 (08:46):
Traffic on Bourbon Street.
No, on the flying down.
It wasn't bad Flying onThanksgiving.

Speaker 5 (08:51):
Our flight was full but traffic wasn't bad.
One of the guys there at theairport said that the last
flight was at 3 o'clock and theairport wasn't packed.
It was very light, very light.
When we got to New Orleans.
We're walking through, you know, that last exit before you go
out of the sterile area into thepublic area, and we walked past

(09:15):
security and it was completelyempty.
It was like a ghost town, theonly people there were the TSA
officers checking ID and they'rejust sitting there.
There's nobody coming through,coming in.
It was completely empty.

Speaker 2 (09:25):
That's new in New Orleans, yeah.

Speaker 1 (09:27):
On Thanksgiving Day, that's a big TSA area.

Speaker 2 (09:30):
Yeah, it is big, it's huge and it's completely vacant
Wow that's crazy, Vince and Ilaughed.

Speaker 1 (09:36):
We joked I'm like well, this will be completely
different when we fly home.

Speaker 5 (09:41):
Yeah, so it was good, I did take care of our
Thanksgiving dinner.
I stepped up to the host deskand said two, please, okay, as
you should, as I should, youknow, gave her my name, my phone
number.
We had a little bit of a wait,so we wandered around Bourbon
Street some more and waited andhung out and did the Bourbon

(10:03):
Street stuff.
Yeah, they went back.
When they texted me, they wentback and again I took care of
business.
I typed one return or send tolet them know we were on our way
.
We walked over and I againstepped up to the host desk.
Vincent for two.
Yes, sir, let's take you up.

Speaker 2 (10:22):
So I went upstairs and you know, you know what's
crazy.
I didn't realize until just nowthat Crystal Burger had a host
stand.

Speaker 5 (10:31):
You know, on Thanksgiving Day, when they're
as busy as they were.

Speaker 2 (10:35):
They get fancy.

Speaker 5 (10:35):
They get fancy.
They had to have a host stand.

Speaker 4 (10:38):
Was she in tux?

Speaker 5 (10:39):
There was nobody in the restaurant.
Okay, I mean, they made us waitjust because they were trying
to give that air.
And if you walk into arestaurant like that and they
seat you immediately, you'relike something's wrong Made a
mistake.

Speaker 2 (10:50):
Yeah, especially in New Orleans, especially in New
Orleans.

Speaker 5 (10:53):
So they made us wait 45 minutes, but it was 45
minutes to the second too, andwe went back to Crystal Burgers.

Speaker 2 (11:00):
Got us some burgers.

Speaker 1 (11:01):
It's funny when we went they had the specialty menu
for the night and it was allThanksgiving stuff and Vince and
I glazed over it and I'm likeI'm not wanting Thanksgiving
stuff and I said the menu andhe's like me neither, and we
opened up the regular menu.
But we did we had a good dinner, finished it off with some good
live music.

Speaker 5 (11:20):
Yeah, we did.

Speaker 1 (11:26):
They were some R&B, Little Stevie Wonder.
It was just really good music.
They all took turns.
There was four of them plus theband members that played
instruments, so it was nice theyall had a different sound.

Speaker 2 (11:36):
Was that at the restaurant or was that like
after?

Speaker 1 (11:39):
It was at a different location, gotcha.

Speaker 2 (11:41):
Cool.

Speaker 1 (11:42):
Yeah.

Speaker 2 (11:44):
Anything exciting happen in Louisiana.

Speaker 4 (11:49):
Every year I get to spend time with both sides of
the family mom's side and dad'sside so I have to spend half my
day in the city and the rest ofmy day in the country.
As far as food goes, they havea wide variety of stuff.
They did ham and turkey, so Igot to experience Eat both,

(12:09):
something special about my mom'sside of the family.
They do rice dressing withliver.
I hate liver.
Okay, I'm sorry.

Speaker 2 (12:17):
You said rice dressing right.

Speaker 4 (12:20):
Rice dressing.

Speaker 2 (12:20):
I thought you said ranch dressing with liver.

Speaker 4 (12:22):
I did too.
I was very confused.
I did too Rice dressing withliver.
So you said ranch dressing withliver.
I did too.
I was very confused.
I did too Rice dressing withliver.

Speaker 1 (12:27):
So do they mix rice with bread, or is it just rice?

Speaker 4 (12:31):
Rice, meat and liver.

Speaker 2 (12:32):
I'd say dirty rice, dirty rice, yeah, with liver and
that's what they're callingstuffing.

Speaker 4 (12:36):
No it's not stuffing.
No, it's not stuffing, it'sdifferent, it's Rice, yeah, okay
, so in my world dressing andstuffing are the same, you can
stuff it into something if youwant.
Yes.

Speaker 5 (12:48):
I understand that because I'm from kind of that
world too.

Speaker 1 (12:51):
Yeah, but.

Speaker 5 (12:51):
I'm also from the world where dressing is
different than stuffing.

Speaker 2 (12:53):
Well, let me ask you this Is supper and dinner the
same thing.

Speaker 1 (12:56):
Yes.

Speaker 2 (12:57):
Oh, okay, yeah.

Speaker 5 (12:58):
So I understand the dressing thing, because my dad
is from Crowley Louisiana whichis not far from where Eric is
from and he always has to havehis rice dressing on Christmas
and Thanksgiving.
Oh, yeah, and my mom uses thechicken gizzard.
She doesn't use liver, she usesthe gizzards that come with the
chicken.

Speaker 1 (13:17):
Yeah, with the turkey .

Speaker 5 (13:19):
Yeah, and that's what she makes her dressing with, so
that's why I understand that.

Speaker 1 (13:22):
Are they big chunks of liver, or do they mash them
up?
I don't know, I don't eat it.
They get chopped up pretty fine.

Speaker 5 (13:29):
I mean they're recognizable as pieces of meat.

Speaker 1 (13:31):
Sure.

Speaker 4 (13:31):
But if you're just walking by the stove and you saw
one without liver, one withliver.
You wouldn't notice adifference.

Speaker 1 (13:37):
I see.

Speaker 4 (13:37):
But you go to bite into it.
You'll know the difference.

Speaker 1 (13:47):
Yep, so um, I have an aunt who specially makes a bowl
of rice dressing without liver,just for me nice and her bowl.

Speaker 4 (13:50):
Her bowl gets bigger and bigger every year.
Which?
Is not good for me well, yousoak it in water and it gets big
because it was made for me andnobody else getting this rice
dressing uh that's like mysister Melissa.

Speaker 2 (14:04):
She hates, hates Everything, everything.
She hates peanuts and walnutsand all that kind of stuff.
And so mom would always makethis dessert which was delicious
and it was kind of like apudding dish with a crust and
there were crushed walnuts, Ithink, inside of it and there'd

(14:24):
always be a.
She wouldn't make a whole newdish for Melissa, typically, she
would, just There'd just be asquare where she just wouldn't
put any nuts and so.
But it was obvious because itchanged the whole color.
It went from being like a darkgreen or whatever it was to
being bright because it didn'thave any of those walnuts in it.

(14:45):
So it was very obvious whichwas hers.
And if you took a slice of that, don't touch hers.
No, no, no Cause.
Then she'd be like all right,who took the my piece?

Speaker 4 (14:59):
And uh, yeah, like I said, my uh portion gets a
little bigger each year, soeventually I'm just going to eat
rice dressing for dinner.
No meats, no beans.

Speaker 1 (15:09):
Do they do anything else?
I mean like unique things likethat.
I just like to hear traditions,Not really.

Speaker 2 (15:18):
No, it's just typical .
You know frog legs andjambalaya red beans you know the
typical stuff everybody in.
America eats Fried gator, friedgator, fried turkey.

Speaker 1 (15:27):
I was going to ask Jerry does Don's family do
unique food?

Speaker 3 (15:31):
for up there Ground bologna.

Speaker 1 (15:34):
I'm sorry, ground bologna.

Speaker 3 (15:35):
Ground bologna.
What are we doing?
With it Bologna pre-ground, andthen you shove it into a they
add other ingredients to it, butit's like a mashed pate type
thing.

Speaker 1 (15:47):
Like a pate.
Is it for crackers?
Yes, okay.

Speaker 5 (15:50):
It's like a bologna salad.
We were in WashingtonCourthouse that time.
Yes, and the beef market hadthe ham salad and all the
different meats.
So it's kind of like that is myguess.

Speaker 3 (15:59):
Okay, and then they also do meat pie, which is like
pork and a couple other kinds ofstuff.
Say it slower Tons of spices.

Speaker 1 (16:09):
And are these for pre-gaming dinner or during
dinner?

Speaker 3 (16:13):
Both, both yeah.
Like every year forThanksgiving and Christmas, I
think last year.
This year, excuse me, she didgosh 15 meat pies.

Speaker 1 (16:22):
Wow.

Speaker 3 (16:23):
And they're all gone.

Speaker 1 (16:24):
Are they little hand?

Speaker 3 (16:27):
Like a whole pie.

Speaker 2 (16:29):
I was going to say down in Louisiana crawfish pie
comes two ways.
One is an empanada kind oflooking thing.
Or it can be a legit pie Like a13 inch or whatever diameter
crawfish pie.
I've seen them both ways.
They're both normal and, uh, Ilike both of them.
So I'm assuming the meat piesare probably the same thing,

(16:50):
because we do yeah we do meatpies down there.

Speaker 1 (16:52):
So you're doing meat pies and the ham and turkey if
you had that and you're doingall of that, do they get the
meat?

Speaker 2 (16:57):
pies from barber street, not barber street.
What's it called?
Uh, barber street Street, is itBarber Street?
Yeah, that's it.
Edward Scissorhands, sweeney,sweeney.

Speaker 4 (17:08):
Todd Sweeney Todd.

Speaker 3 (17:10):
Sounds like she made it.
Sounds like she made it and isit just is it beef?

Speaker 1 (17:14):
You said beef and pork.

Speaker 3 (17:15):
It's pork and other kinds of meat.
I don't know exactly what it is.

Speaker 5 (17:18):
Any potatoes or carrots Can we revisit Patrick's
question for a second though,yeah.
Because Jerry mentioned earlierthat the nephew in his family
and the niece in her familydidn't come down.
It didn't make it Because itwas such a long did you actually
talk to them or have proof oflife that they weren't in the
meat pie?

Speaker 2 (17:35):
Yes, there was lots of FaceTime going on, Wanted to
double check that.
You know AI has gotten reallygood.
It has gotten really good.

Speaker 3 (17:43):
I'm just saying I am not a fan of the meat pies.
What I've tried, it Not mything.

Speaker 1 (17:48):
Is there some kind of seasoning that they're using?

Speaker 3 (17:50):
Tons of spices.
I think there's like 12 or 15different spices they put in it.

Speaker 2 (17:54):
Have you ever had a meat pie out of Louisiana?

Speaker 3 (17:58):
No.

Speaker 2 (17:59):
Okay, you can usually get them at a good gas station.
Usually get them at a good gasstation.

Speaker 4 (18:04):
That's not sarcasm.
You can get them from the store.

Speaker 2 (18:08):
We have some.
Yeah, you can get them at myhouse if you show up.
Actually, no, I don't have any.
The meat pies I gave them all.
I had some and Jimmy McDonaldif you're watching this, he came
and ate all of my meat pies.
Now I have crawfish pies herebut not meat pies, and mine are
the kind you throw in the deepfryer, but I use them in the air
fryer.
A little butter on top, yes,sir.

(18:28):
Anyways.

Speaker 3 (18:31):
Don actually brought two home with him, really.

Speaker 1 (18:34):
Yeah, he's already ate one, so it's definitely
something he's used to.

Speaker 2 (18:37):
Oh yeah, Because he grew up there.
Oh well, tell him to heat it up.
We'll come to your houseafterwards.

Speaker 1 (18:41):
Yeah, appetizer, yeah , dessert Nice.
Speaking of dessert do you alldo 50 different kind of pies?

Speaker 4 (18:48):
They do a few different ones, but by the time
I'm done with the main course Ihave no room for dessert, Is it
your typical, like pumpkin?
Like I said, I have to splitThanksgiving between two sides
of the family.

Speaker 1 (18:59):
You have to share your belly food.

Speaker 4 (19:00):
I get it.
I have to share space.

Speaker 2 (19:02):
My aunt bless her heart when they get done eating
dinner, they have dessert,they're just that family.
We get done eating and she'slike who wants dessert?
He's like I'll take a slice ofwhatever.
She made pecan pie, which she'salways made.

(19:22):
Forever.
She could do it without therecipe.
Um, she made pumpkin pie for thefirst time ever in her entire
life wow uh, because you know,71, 22 years old, it's the time
to learn how to make pecan pie,um, and she made um, ooey gooey
cake, um, and then we hadcookies and maybe something else

(19:44):
, and she was like, alright,anybody else want a pie.
And I was like I need two hoursif I had to, the house caught
on fire and I had to run to theexit, I'm not confident I'd make
it and you're asking can I putno, we need.
It's going to be a little bit.

Speaker 1 (20:05):
Wow.

Speaker 2 (20:06):
So I did eventually get it.
I didn't have any of the pecanpie, I'm sorry.
I did not have any of thepumpkin pie, but I did have a
couple slices of the pecan pie.
It's, I love pecan pie.

Speaker 4 (20:18):
A really good pecan pie?

Speaker 2 (20:19):
I don't mean the one from Walmart.

Speaker 1 (20:21):
I mean like a really good, real nutty.

Speaker 2 (20:23):
Yes.

Speaker 1 (20:26):
And Jerry, they have pies.

Speaker 3 (20:27):
Pumpkin.

Speaker 1 (20:29):
That's Sarah's favorite, so that's pretty much
it Real whipped cream too, Icould see her making real
whipped cream, oh she did yeah,I could tell with making the
meat pies.

Speaker 2 (20:37):
I love real real whipping cream.

Speaker 1 (20:39):
Yeah, yeah, straight from the tub.

Speaker 2 (20:43):
The tub yes and if you eat all of it, then you have
a nice bowl.
Exactly.

Speaker 5 (20:48):
Take your leftovers with you Absolutely Exactly.

Speaker 1 (20:50):
Nobody's using Cool Whip, I'm talking real whipped
cream.

Speaker 5 (20:53):
Cool Whip is real whipped cream.

Speaker 1 (20:54):
It's the stuff in the can.

Speaker 2 (20:55):
It's the can, yeah, ready.

Speaker 5 (20:56):
Whip.
Yeah, okay, sorry.

Speaker 1 (20:58):
Still doesn't taste like like fresh whipped cream?

Speaker 2 (21:02):
No, it tastes delicious.

Speaker 3 (21:03):
I love whipped cream when the pies went in the oven,
she was pulling out theKitchenAid mixer and she was
starting the whipped cream.
Yep.

Speaker 1 (21:10):
Does anybody's family do fruit salad, fresh fruit
salad with some coconut whippedcream?

Speaker 3 (21:15):
grilled whipped cream .
Don's mom makes a Waldorf saladWaldorf.

Speaker 2 (21:18):
Ooh with the mayonnaise and all.

Speaker 3 (21:20):
Yeah.

Speaker 2 (21:22):
Yeah, buddy.
No, our family would alwayshave a lime jello salad, or we
would have a fruit cocktailjello salad, or we would have a
peaches in jello salad.

Speaker 3 (21:39):
So I don't know if you're catching a theme here.

Speaker 1 (21:40):
I don't know if you're like?

Speaker 2 (21:43):
we believe that fresh fruit should be canned and then
served in some gelatinous form.

Speaker 1 (21:50):
Sure Vince for you a fresh fruit family.

Speaker 5 (21:52):
My mom would do.
A ambrosia is what my dadcalled it which is similar to a
Waldorf salad, I think.
I think it's just differentparts of the country.

Speaker 1 (22:03):
I see.

Speaker 5 (22:04):
So, yeah, we did that , but it wasn't fresh, it was
all canned fruit, oh yeah.

Speaker 2 (22:11):
I think the only thing we ever did really fresh
was like watermelon and that wasa special thing, like getting a
watermelon and cutting it.

Speaker 5 (22:18):
We're talking seasons too.
We're talking late fall, earlywinter for fresh fruit.

Speaker 1 (22:23):
Yeah, my mom used to make the fresh fruit salad.

Speaker 2 (22:29):
It reminds me of.
We were in Italy, remember this.
I was with Jerry and Eric andDon and a bunch of other people
and one of the ladies we werethere with.
We went to a grocery store.
She brought all this fresh food, our fresh produce, and we're
like what are you doing with allthat fruit?
Get back to the house and shegrabs a bowl and she just

(22:53):
immediately gets in there with acutting board and knife and
starts cutting and putting allthe stuff in the bowl.
Bowl.
And then she took sprite and ummade like a sprite and lemon
juice, just to put over thefruit, I guess, to preserve it,
keep it from spoiling, so in alot it's just a little bit and,

(23:17):
uh, we ate on that for a coupledays wow

Speaker 5 (23:21):
it's nice, yes, so let's circle back around, though
, to buttermilk.
Uh, we talked about everyoneelse's traditions.

Speaker 1 (23:26):
Yeah.

Speaker 5 (23:26):
But the only one she talked about was her mom's fruit
salad fresh fruit salad.
So what was Thanksgiving likein your house?
Turkey ham.

Speaker 1 (23:35):
It was no ham Turkey you were the ham.
When I became old enough to cookin the kitchen with my mom so
probably 10, 11, 12, she taughtme how to make yeast rolls or
bread.
So that was kind of my task todo was making rolls or cinnamon

(23:55):
rolls in the morning forbreakfast and then rolls for
dinner, but we would have thedips and the chips and all that
throughout the day and then we'dhave a main meal and we'd play
cards in between things, cookingor games, um, and for a while
we used to have it at our houseand then, after my mom passed
away, um, my family would to bemy ex-husband and my children,

(24:17):
my family.
We would travel to uh,washington to my mom's sister
and her husband's and we wouldcelebrate it there and I always
remember it being more piesratio to people.
So my uncle really lovedplaying with the pecan pie
recipe and he would do differenttypes of nuts and I remember
one year he did filberts orhazelnuts People know them as

(24:40):
either and I got to tell youthat's my favorite nut pie of
all time the flavor the flavorof the nuts with the caramely
the brown sugary filling isstill the same oh, everything
was.
The whole recipe was the samefor his con, he just changed it
up with different nuts oh yep so, but those are the kind of
things I remember.
But, um, in my mom's house, youknow, I was a teenager and was

(25:05):
there more to help.
I think I hosted Thanksgivingonce as a young mother in our
house.
We did the turkey, all thefixings and all that.
And then when my sons becameteenagers and the oldest went
off to the military and he camehome for the first time, he said
can we break tradition?
And I want a ribeye or a T-bone.

(25:27):
He wants a big juicy steak doneon the grill.
And we obliged him with like 12inches of snow over our grill
in the backyard.
You know he had been out on adeployment and came home, and so
that started becoming a newtradition was just what are you
craving when you come home, andthat's what mom will make is a

(25:48):
special well, I sometimes it wasenchiladas but, just just made
it a little.
And that was just a fam, ourfamily of four at the time, yeah
so, but whatever the oldestwants we um would do um the, the
big fancy Thanksgiving my wholelife.

Speaker 2 (26:06):
But I remember the first time I didn't have a
normal Thanksgiving.
I don't know if you allremember the first time you
didn't have a normalThanksgiving and it was my
grandfather had passed away acouple weeks prior in November,
and so we're all up in Alabama.
Up in Alabama because I used tolive in Louisiana, so it was up
, now it would be down, but upin Alabama.
And we go're up in Alabamabecause I used to live in
Louisiana, so it was up Now itwould be down, but up in Alabama

(26:27):
.
And you know we go through andyou do the funeral and
everything and big Baptistcommunity up there, so they're
just bringing tons of food.
I mean like we had so much.

Speaker 1 (26:37):
Had to buy another refrigerator.

Speaker 2 (26:39):
A ridiculous amount, copious amounts.
I mean, like you know, thoseginormous foil trays and like
you see them at catering events.
They have the two candles.

Speaker 1 (26:51):
Yeah, bunsen burners.

Speaker 2 (26:54):
Yeah, whatever they are.
Oh, that's what they're called.
What are those things?
The wax Starno, starno.

Speaker 5 (27:01):
The two.

Speaker 2 (27:01):
Starnos underneath it , but it's huge, right, Because
they have the one with the one,but I'm talking about the one
that's big enough, has two, andthen you know it's like three,
four inches tall.
We get like that, just all ofmashed potatoes, and then you
get another one.
It's all green beans and it'slike there's like probably 15,
16 of us up here.

Speaker 1 (27:22):
Right.

Speaker 2 (27:22):
So we're not a small group.
We're sizable, but we're not aparty tray of, and that was
every day, like you would justget more of that.
You were on the meal trayTomorrow, you would get more of
that.
And so you know we're allhanging out.
I think you know his funeralwas like on Tuesday and Thursday
would have been Thanksgivingand grandma was like I don't

(27:46):
know about y'all, but I'm sickof all this rich, I'm sick of
all this food.
How do y'all feel about, forThanksgiving, me doing a lasagna
Because she could do a meanlasagna she did from scratch,
like she was really good, likeJerry's lasagna, how good it was
.
That's kind of her level,excellent lasagna.
And so we're like, yeah, let'sdo that.

(28:08):
So we did a lasagna, we did, um, I don't remember the sides,
but they weren't.
They weren't green beans, Ithink it was like fried okra you
know what I mean.
Like it was just all the stuffthat you wouldn't necessarily
think of when you think of uh,thanksgiving, and that was our
first night, and then we sataround the table, uh, and I
remember it too because us kidsbecause back then I was not
allowed at the adults table, Iwas at the kids table in the

(28:32):
sunroom where it was about 118degrees.
I remember sitting around thattable After eating and people
kind of started clearing platesand all the adults were sitting
around the table and us kidskind of came and got around and
just hearing about all thestories, both of like my
grandfather but also hearingstories about my own dads and

(28:53):
uncles and everything, andthat's when I realized I come
from a group of degenerates.
Like just all the stories andI'm like, no, really, Like it
was one of the funnest, likepeople laughing it's such a
horrible time, just peoplelaughing their butts off and it
was just like it's memorable.

(29:14):
I mean that was 2000, 2001,.
Something like that, and it'sburned into my brain.

Speaker 1 (29:19):
I can still remember it.
Probably a good lasagna though,though, for being on
traditional Thanksgiving.

Speaker 2 (29:23):
Oh man, well, every if we'd go for the summer she'd
make lasagna for us or somethinglike that.
But never for Thanksgiving orChristmas.
Like those were.
You know, like the founding ofour not the founding of our
country, but the making.
You know, peace with theIndians, which we all know is
crap now, and like beingthankful for what we have.

(29:43):
And then, you know, jesushimself ordained dinner, you
know, for Christmas, and likegoing from that to we're going
to break tradition was like whoa, what's happening here?

Speaker 1 (29:54):
I think holidays are what you make them, and whatever
holiday, and I think, as longas you're together and with
those that you love, or you, youknow just celebrate good food.

Speaker 2 (30:06):
Yeah, well, I think that's what you found.
Yeah, I know, for probably sixor eight years now, I think
we've always been on our cruisefor Thanksgiving.
This was honestly the firstThanksgiving I've been home and
or not home but like with familyand years.
But we usually, like my dad andsister will come, or you know
what I mean, like we'll surroundourselves with friends or

(30:27):
whatever, like it was.
But it's that you get that,that family, that togetherness,
that thankfulness of people Iwant to be with and yeah, all
that stuff.

Speaker 1 (30:36):
So I definitely ate a lot of good food this weekend.

Speaker 2 (30:40):
Yes, well, that's the other thing is so.
Right after that, on BlackFriday, I jumped on an airplane
and headed down to New Orleans.

Speaker 1 (30:49):
You did.

Speaker 2 (30:49):
I did, I didn't know you were there.

Speaker 1 (30:51):
I didn't know you were there?

Speaker 2 (30:53):
What the heck.
And what hotel were you stayingat?

Speaker 5 (31:00):
Hotel Matzalon or something.

Speaker 2 (31:02):
Me too, fourth floor.
I donatlan or something.
Me too, fourth floor.

Speaker 1 (31:05):
I don't think it was Mazatlan.
It was like Mazalin.

Speaker 2 (31:07):
Mazalin, yes, it was right there in the middle of the
French Quarter.

Speaker 1 (31:11):
Yeah, you were on the fourth floor.
I was on the fourth floor.

Speaker 2 (31:16):
Beautiful hotel.

Speaker 1 (31:17):
We were on the fifth.

Speaker 2 (31:18):
Small world, very small world.
No, that was a lot of fun.
We obviously met up.
Eric drove in, met him at theairport, he returned his car and
then came and met me.
He actually met me at thebaggage claim.
It was timed out perfectly.

Speaker 1 (31:33):
Wow.

Speaker 2 (31:34):
And jumped to an Uber headed downtown and I mean had
really not bad traffic at alluntil we got off that interstate
.

Speaker 1 (31:45):
Got down there into all those runways.

Speaker 2 (31:47):
That French Quarter New Orleans is no joke.
I mean the last mile was 60% ofour time.
It's unbelievable how long ittook to get to the hotel from
there.

Speaker 4 (32:00):
They don't know.
You're not supposed to blockthe intersection for a red light
.

Speaker 2 (32:04):
Yeah, they don't block the blocks, the block of
the box.
They don't believe that there.

Speaker 1 (32:08):
Yeah.

Speaker 2 (32:08):
Yeah, new Orleans isn't fine for that, and then
just wanted to have a great time.

Speaker 1 (32:12):
We did.

Speaker 2 (32:14):
My aunt and uncle were like what are you planning
on doing while you're in NewOrleans?
And I'm like eat, like that's,I don't know what else to say.
Eat and listen to music.
That was, that's it.

Speaker 1 (32:24):
Yeah.

Speaker 4 (32:25):
And what I do I we may drink.
Yeah, we had a couple cocktailswe may drink.

Speaker 2 (32:29):
We the first night, so Friday we get there, get the
hotel room, get everything setup.
It was kind of weird becausethe hotel room, the hotel was
like I'm going to call it 1980chic room.
The hotel was like I'm going tocall it 1980 chic.
All the furnishings were kindof antique.
It kind of reminds me of, like,if you think about Mrs

(32:52):
Doubtfire, all right, and youthink about the architectural
trends that were cool then, theyou know, the old fashioned
couches with the wood trim onthe you know, and the really
cheesy looking granite andmarble that they used.
Yeah, it was all that.
It was just, I mean, thebuilding was probably a hundred
something years old.

Speaker 1 (33:11):
Oh yeah, except for the top two floors.

Speaker 2 (33:13):
Yes, but it had been remodeled.
And but it was remodeled likewe had pedestal sinks, like it's
hard to believe that there wasa time where pedestal sinks were
so nice.

Speaker 4 (33:25):
Did y'all notice how heavily the tree in the center
was trimmed?
You can look at where they cutit off and they had to cut two
and a half three sections.

Speaker 5 (33:38):
Which I don't even know what that was for.
Well, it looks like at somethey could have pulled that over
and covered the centercourtyard, except now the tree
is still above where that wouldhave been, it had a tent that
you could pull all the way downa long wire across the

Speaker 2 (33:52):
whole courtyard and it would cover the courtyard.
Well, it keeps the snow off.
It keeps the snow off In SouthLouisiana, but it doesn't look
like it's been used in probablyfive, ten years.

Speaker 1 (34:02):
Yeah, because again the tree has grown that much.

Speaker 2 (34:04):
You know how tarp gets that stale?
Look to it.
It looks like if they eventried, it would just rip.
Isn't that great?

Speaker 4 (34:10):
Like I was saying whenever you go to prune or trim
a tree, you're cutting off justthe tips right.

Speaker 3 (34:15):
Yeah.

Speaker 4 (34:15):
Well, this, they cut, they cut off the spot where the
limb was like two and a halfthree inches thick.

Speaker 2 (34:22):
Yeah.

Speaker 4 (34:22):
And it still took up the whole courtyard.

Speaker 2 (34:25):
But it was beautiful, it really was nice and the
location was perfect.

Speaker 5 (34:29):
Yes.

Speaker 2 (34:34):
We got a car one time and that was because on the
first day we actually went up toNew Orleans City Park, went to
Celebration of the Oaks, whichis, you know, they do it here in
Columbus at the zoo, where theyjust light the whole zoo up
with lights and everything.
Same thing.
In New Orleans it's in theircity park.
You're amongst all these oaktrees, all this moss and they
have all the Christmas lightsand you know the themed stuff.

(34:57):
So you'd see, like we watchedthe Cajun Nightmare, cajun
nightmare, cajun night beforeChristmas, um, and we saw the
Christmas tree of poinsettias.
That's 25 foot tall you know, Um, so we get to see all that
stuff, and yes, not to mentionthe amusement park, the kids
amusement park.
So that's changed.
Uh, since I've been there lastthe, all the rides were included

(35:19):
with our ticket.
And they have a little baby.
I say baby roller coaster.
It's a small roller coaster butit's sizable.
It's small enough that you goaround three times yes, it's
small if you go around threetimes, but it's still big.
It's not like a little kittyroller coaster you may think of
um.
And then they had uh, they havea carousel there which is over
100, 100 years old.
That was fun.
We did that together.

(35:40):
I love those old, old.
Like think about how manypeople have ridden on a carousel
that's over 100 years old.
Like it's kind of cool toexperience something that, like
mygreat-great-great-grandparents
may have also experienced atsome point.

Speaker 1 (35:54):
We did slides.
They're the big slides.

Speaker 2 (35:58):
You cannot believe she got me on that.

Speaker 1 (35:59):
I can't believe he got me on the Whirl-A-Twirl or
Whip-A-Twirl, the Tilt-A-Whirl.

Speaker 2 (36:03):
How do you feel about a Tilt-A-Whirl I?

Speaker 1 (36:04):
love them.

Speaker 2 (36:04):
I love a Tilt-A-Whirl .
We had so much fun.

Speaker 4 (36:07):
I couldn't have done without the Tilt-A-Whirl.
It was a blast.

Speaker 2 (36:10):
Everybody almost busted a gut, except for Melissa
, like because I know thetilt-a-whirl rules, which are.
You kind of feel which way theinertia is going and you lean in
right, absolutely.
And so as soon as they releasethe brake, I'm like, which way
do you want to go?
And it's slowly moving.
I'm like towards me, towards me, towards me.

(36:32):
And I'm like lean over, andEric leans over and we get that
baby spinning.
And then you go over that onehill and you're like, oh, it's
swapping, so you go the otherway or whatever.
We're going uphill and Eric andI are just zooming around in
circles.
It's so much fun.

Speaker 4 (36:47):
You have to know when to lean forward too.

Speaker 2 (36:49):
Yes, and then exactly all that stuff.
It's a blast.
Then we get off of it andMelissa's not happy.

Speaker 1 (36:59):
No.

Speaker 4 (37:00):
Not in the least bit.
Melissa's not happy.

Speaker 1 (37:01):
No, no, not in the least bit Melissa's.

Speaker 2 (37:04):
you know, dry land is not a myth.
I've seen it.
And Vince is literally pouringstreams of tears down his face.
He's laughing so hard.
So hard I mean, it's just, itwas a lot of fun.

Speaker 1 (37:20):
It was fun just to be .
The lights were gorgeous, likepart of it was quiet in the
gardens and you could walk inthe lights.
And then the other part was thelively part with the amusement
rides.

Speaker 4 (37:29):
And Patrick, didn't you say we were there opening
night or opening weekend?

Speaker 2 (37:33):
We were there for I think we were there for the
first opening night, but therewere a couple soft openings
before.
But I think it would be like amember of City Park to go to
those.
You know what I mean.

Speaker 1 (37:42):
Like they were like special and it's all like brick
sidewalks throughout the wholepark.

Speaker 2 (37:47):
So it's it's beautiful New Orleans, it's
romantic.

Speaker 1 (37:49):
It's beautiful.
It's gorgeous.
It's something fun to do.

Speaker 4 (37:52):
I don't even think they had all of their stuff up
and running yet.

Speaker 2 (37:56):
No, there was still few things that were not quite
set up and uh, which isdifferent, because I've been
there I reckon I've been therequite a few times and so it was
kind of jarring is not the rightword a little let down that
some of the stuff just wasn't100 ready to go yet.
But I guess it's opening day,you're gonna see that like we've
uh from past years.

Speaker 4 (38:14):
We've been there uh later on in the season when
they've got more stuff up andgoing.
Y'all kept me hearing me talkabout the tent, right.

Speaker 5 (38:21):
Yeah.

Speaker 4 (38:22):
Well, later on in the season they'll have a huge tent
up about the size of a houseand they'll have local
elementary schools, local churchchoirs, kids coming in and
singing Christmas carols onFriday and Saturday nights yeah,
and listening to them havinghot chocolate trying to stay
warm.

Speaker 2 (38:40):
Yes.

Speaker 4 (38:40):
Yeah, it's a memory for Patrick and I yeah.

Speaker 1 (38:44):
It was warmer there, though, than it was here.

Speaker 2 (38:47):
Oh yeah.

Speaker 1 (38:48):
Even though it was cold.

Speaker 2 (38:49):
It was cold, humid cold there.
It was humid, cold.
Yeah, it was in the like low50s, so it wasn't even in the
40s yet, but that wind poof hada strong wind, it was super
humid and so it just bit, solike when we were out in the
gardens that were furthest awayfrom everything it was cold.
It was cold, but once you gotcloser and the buildings started

(39:11):
blocking some of that wind andstuff, it was quite nice.
But I love New Orleans, I lovethe charm of the city.
I love all that moss and thoseoak trees and the way people
talk and like it's just, I don'tknow, it's one of my favorite,
it's one of my favorite citiesto go to.
But uh, yeah, we had a greatnight that night, but that so we
took the streetcar.

(39:32):
If you're not familiar with neworleans, they have these old,
like turn of the century and Ido mean 1800, 1900 uh street
cars, uh running all over the uhthe city and you can take that
out to city park.
It's still a good little hikefrom there.
It's probably half a mile or soat least at least, uh, from the
streetcar to the entrance and weendured that and on the way

(39:55):
back we were like, oh, let'sjust uber home.
So we grabbed an uber back tothe hotel instead of sitting
through that cold.
And that guy was so nice and sofriendly and on and on about
different things in the city.
He could navigate traffic.
We hit some bad traffic and hedid not do what our Uber from
the airport did and just sitthere.
He was like no, we're not doingthis, and just went all around

(40:17):
it and got us there quickly.
It was a great experience, butthat was was it.
That was the only time we everactually had to ride an uber.
Everything else was just walkingdistance which was made
everything, made it a lot of fun, very convenient.
Then the rest of time, just aterestaurants.
I made a few reservations and Ipicked out a few places that
didn't have reservations and, um, you know, brunch at the

(40:39):
quarter of Two Sisters dinnersat Muriel's dinner.
At the other place that escapesmy head right now, we had
brunch at the Red.

Speaker 4 (40:52):
Slipper.

Speaker 2 (40:52):
Ruby.

Speaker 3 (40:53):
Slipper yeah.

Speaker 2 (40:55):
Which is a really famous place down there as well,
and just everything we had Likethe worst food we had was great
.
Yes, I think that's the thingthat I love is like the worst
food was delicious.

Speaker 1 (41:11):
I think we checked off the going to eat and watch
live music box.

Speaker 4 (41:15):
Yeah, sure did.
Y'all also introduced me tothis famous building on the
corner Sazerac.
Oh, we did the corner Sazerac.

Speaker 2 (41:23):
Oh, we did go to the Sazerac house, didn't we?
Yeah, that was really fun.
Went to the Sazerac house,which is a museum now, but it
used to be back in the 1760s,1700s, 1800s.
It was a importer of cognac asthey started, and then they

(41:44):
started making cocktails thatthey would sell in a bottle.
And then, when cognac in 1800sgot destroyed in it was their
parasite, right.

Speaker 1 (41:55):
It was a parasite that ate all the grapes.

Speaker 2 (41:58):
So they couldn't get cognac from France, so they
changed the recipe to whiskey orrye whiskey.

Speaker 4 (42:03):
Where Pechodes was invented.

Speaker 2 (42:06):
They talked about how Pechodes bitters came around.
They explained the origin ofthe drink.
Absinthe is in a Cesaraccocktail, but absinthe was made
illegal.
It was prohibited by the UnitedStates at some point Because
they thought wormormwood was ahallucinogenic and people were
getting high on it, which isstupid.

Speaker 1 (42:27):
So then they went to.

Speaker 2 (42:28):
Herb Saint.

Speaker 5 (42:30):
Which didn't have the Wormwood.

Speaker 1 (42:32):
No, but it tastes like absinthe.

Speaker 2 (42:34):
So they just talked you through the whole situation.

Speaker 1 (42:36):
It was a walking tour .
It was very nice.

Speaker 2 (42:38):
And the Sazerac is the official cocktail of New
Orleans.
If you don't know, it'sliterally Louisiana State
Legislature Passed a law sayingit was or not a law, but a
proclamation.
It's a good cocktail.

Speaker 4 (42:51):
So if you try to do this somewhere else, you'll get
copyright infringement, thatkind of thing no because it's
not a copyright.

Speaker 5 (42:58):
It's the official cocktail Proc.
The official cocktailproclaimed official cocktail in
New Orleans.

Speaker 2 (43:06):
Yeah, so it's not a copyright like a, a trademark, a
recipe or anything.

Speaker 5 (43:07):
Yeah, I'm trying to think of the two that I made
with rum, one with pussers.

Speaker 2 (43:11):
Oh yeah, yeah, you're talking about a painkiller.

Speaker 5 (43:14):
Like a painkiller or the other one is.

Speaker 1 (43:17):
A hurricane.

Speaker 5 (43:18):
No, it's made with the other rum.

Speaker 2 (43:22):
Gosling's, dark and Stormy.
Yes, so they talk about howProhibition obviously put these
people out of business and thenthey came back, so we were able
to just go see that wholehistory of everything.
It was fascinating.
If you appreciate that oldculture, classic Americana,
which I love, and if youappreciate a good cocktail, it's

(43:48):
really fascinating to walkthrough here and see all this
stuff.
Again, it's a museum.
They have a micro distillerythere.
I don't know what they actuallymake, it is tiny, but they have
some labs and they do somestuff there.
But we weren't there for any ofthose days.
And a gift shop and a gift shopand a gift shop, a huge gift
shop.
That's the main.
The gift shop is ginormous, yes.
So it was kind of cool to gothere and see all that stuff.

(44:10):
And then we found out thatafter Prohibition, the Sazerac
Bar, or Sazerac House, reopenedas a Sazerac bar in the
Roosevelt Hotel, which I'm like,okay, that's cool, and I just
figured it's closed.
Doing a little bit of research,we found out it's not only not

(44:31):
closed it's open, and it wasopen while we were there, Just
up the road we walked.
I think it was a nine-minutewalk over to it.
And the Roosevelt Hotel now isa Waldorf Astoria Hotel.

Speaker 1 (44:43):
Oh, they had it all Christmassed up.
Oh my gosh.

Speaker 2 (44:46):
Freaking beautiful.

Speaker 1 (44:47):
I mean just that's where.
I was walking to there were somany people in there just doing
their Christmas photo op fortheir Christmas cards.
Just because it was so glammedup with Christmas, it was
beautiful.

Speaker 2 (44:59):
Walk in, get the family photo and leave.
It was bananas, but to go there.
The bar has not been updatedsince it was opened in the 40s,
so it's still that walnut veneer.
The paintings are not paintings, they're wood inlays.
It's just gorgeous.
Got to have the actual Sazeracmade at the Sazerac bar From the

(45:20):
original recipe and everything.
It was fine.

Speaker 5 (45:25):
It was a Sazerac.

Speaker 2 (45:25):
I tried it with the cognac Because I didn't know it
originally was cognac.
That was something I learned onthe tour and it was terrible.

Speaker 5 (45:35):
I do not like it.
It was terrible.
It wasn't terrible.

Speaker 4 (45:38):
Eric Cognac's pretty tough.

Speaker 2 (45:40):
It was terrible it wasn't terrible.

Speaker 5 (45:43):
It was perfectly serviceable.
It was terrible.
I drank two of them.
I drank Eric's and mine Becauseit was terrible it was terrible
.

Speaker 1 (45:53):
So you like it better with the rye.
So yeah, it was much betterwith the rye whiskey.

Speaker 5 (45:56):
I think it was better with the rye too, but it wasn't
terrible.

Speaker 2 (45:58):
Yeah, but the bartender was super, super nice
man.
He was just on his game.

Speaker 4 (46:03):
Very knowledgeable.

Speaker 5 (46:04):
Yes.

Speaker 2 (46:05):
Yeah, which was great , it was nice sitting in there
you go, to those high-endestablishments, and usually a
lot of them are prudes.

Speaker 5 (46:11):
They really are.

Speaker 2 (46:12):
And they're not welcoming, especially like we
were off the street, so weweren't dressed up.

Speaker 5 (46:15):
Sure.

Speaker 2 (46:16):
And a lot of people in that hotel are dressed up.

Speaker 5 (46:18):
All the watchers are wearing white tuxedos.
Yes, exactly.

Speaker 2 (46:21):
So you do have a certain expectation and we don't
meet that expectation.
And still, super, still, superkind, had a great time Left
there and went to dinner.

Speaker 1 (46:30):
Yeah.

Speaker 2 (46:31):
Because again we just ate.
The primary goal was food.
It was had a wonderful meal theshrimp and grits, oh, the
turtle soup, oh.

Speaker 5 (46:43):
Oh, my grandma used to make that.
Oh a shame.
Amazing, Amazing.

Speaker 2 (46:52):
Yeah, the gumbo was good, but the tomato, the turtle
soup, stole the show.

Speaker 4 (46:58):
Talk about having too much to eat.
I learned whenever I go to abuffet I've got to take one
little spoon of everything.
Y'all probably saw that on myplate.

Speaker 5 (47:07):
I wasn't looking at your plate.
That's how I have to do it.

Speaker 4 (47:09):
I got to go.
I was too self-involved in myown plate.

Speaker 5 (47:12):
So Eric was talking about liver and the stuffing
Nope the dressing the dressing

Speaker 1 (47:17):
yeah, and I actually had liver pate at the one
restaurant.

Speaker 5 (47:20):
She did Liver pate it was amazing, it was chicken
livers.

Speaker 1 (47:30):
It was delicious good .

Speaker 5 (47:31):
You can't see it but Patrick's over there saying no,
patrick's over there saying itwas terrible, it was not
terrible.

Speaker 2 (47:37):
We did sample it.
It was not as bad as theCesarac with the cognac, but it
was not my favorite.
I'll just put it that way.
Eric, of course, ate all of it.
He got a carbonara pasta thatlooked beautiful.
He didn't let a single persontry it, like literally.
I tried the soup, I tried mygumbo, I tried your pate and

(47:59):
then, I look over at Eric andit's a clean plate.

Speaker 4 (48:02):
And I'm like wow, overrated.
Good for you, eric.
The buffet is right behind me.
You're welcome to.

Speaker 2 (48:09):
Oh man, but that meal was fantastic.
You got a fish dish that wascovered in pecans.

Speaker 4 (48:16):
Yes, yeah, the pecan-crusted fish.

Speaker 2 (48:19):
Was it a redfish or something?

Speaker 5 (48:20):
I had a different name Drum Drum yeah redfish.

Speaker 4 (48:22):
Yeah, okay, very delicious.

Speaker 2 (48:24):
Yeah, yeah, and it was on top of the sauce.

Speaker 4 (48:28):
I think it was a form of spinach, cooked spinach.

Speaker 2 (48:31):
Yeah.

Speaker 4 (48:32):
And it was still great.

Speaker 2 (48:33):
And then I got shrimp and grits.
You know, I mean, if you're inNew Orleans and you're at a
place that's known for shrimpand grits, I had no choice, but
I got the shrimp and grits andthey were phenomenal.

Speaker 5 (48:44):
They were amazing.
Shrimp and grits.
The next morning, was it?
I had the fried catfish andgrits.
Grits.
The next morning, was it?
I had the fried catfish andgrits you did.
That was yummy too, yeah.

Speaker 2 (48:52):
I got the trifecta.
The trifecta which is aEverybody listening that's
driving down the road is so madat us right now.
They're trying to eat some food.

Speaker 1 (49:02):
They're like it's the end of my shift.
It's my 30-minute break.
I need to stop and eat.

Speaker 2 (49:07):
You know, sometimes that Flangy pasta pizza hits
just the right.
So it was a fried chicken, eggsbenedict, along with a shrimp,
a pork, a shredded pork, cochon,cochon benedict Along with a

(49:30):
shrimp, and it was like a shrimpsauce.
Oh, it was a shrimp with asauce and a fried green tomato,
and all three of them werebiscuits.
They weren't English muffinsand ha.

Speaker 1 (49:45):
They were good.
It was the best of all that wason their menu.

Speaker 4 (49:48):
She was like they were good they were good and
again so much food was on theirmenu, she was like they were
good.
They were good.

Speaker 2 (49:50):
And again.

Speaker 4 (49:51):
So much food, you can't finish it.

Speaker 2 (49:53):
Oh, it was painful.
It was painful and again, thatwas another one where we had.
We really had great servicethis whole weekend too.
Like the good food is wonderful.
I love good food.
Obviously, you don't get to beas fat as I do without loving
good food, but we really hadsome great servers.
We really did Muriel's, whichis a super high-end restaurant

(50:14):
in New Orleans and that's wherethey've got the drum, that's
where we've got the liver pateand the shrimp grits and all.
That guy was so nice.
He came to the table.
He's like all right, what do wehave for dinner?
And Melissa, he took thestuffiness out of it.
He did.
And he, he was.
He was like melissa was likeI'd like to have this or

(50:36):
whatever.
Or she said, can I have this?
and I told him I was like one ofthese days I'd like to see
someone just say no and so shewent on to order her next thing
and he was like can't do it,sorry, like I just wanted to
fall on the floor dying oflaughter.
It was so, so hysterical.
Just super nice servers thewhole time everywhere we went,
and one of them actually atMuriel's we're getting ready to

(50:58):
leave and the host was like, didy'all go upstairs?

Speaker 1 (51:04):
And we're like no, what's upstairs, Do we?

Speaker 2 (51:09):
want to go upstairs, and so he that's where the meat
pies are made.
Yeah, he told us where to goand Muriel's is haunted and we
have to go behind the scenes ofthe hauntedness and then so Eric
and I are like the guy pointsin the right direction.
Then he went back to the hoststand and I'm aggressively
texting Melissa and Vince likedon't hurry up and come back now

(51:34):
and they're like, well, forwhat reason?

Speaker 1 (51:35):
And I'm like just do it.

Speaker 2 (51:36):
And so they come back in, Because we were outside on
the street waiting for you.
Yeah, so they came back in andwe go upstairs and it's this
beautiful lounge area.

Speaker 1 (51:43):
Is that what you call it?
It looks like the recordingstudio, but four times as big
and all plush.

Speaker 2 (51:49):
Way more opulent.

Speaker 5 (51:51):
Fresh red velvet.
I would much rather sit inthose chairs for the time we do
the podcast High back couch.

Speaker 1 (51:57):
That was all the crushed red, gorgeous Red, ruby
red, a two-person throne Highpile carpet.
The beaded lamps.

Speaker 2 (52:07):
It was opulent, it was over the top, it was
ridiculously over the top.
It was ridiculously over thetop.
I loved every second of it.
So we did a bunch of photosthere.
They had one of those crystalball.
Thank you.
I was going to say the witchlady looks at the crystal ball,
but it was battery powered so wewere able to take it and use it
in the photo ops and stuff.
It was a lot of fun, yeah.

Speaker 1 (52:30):
That was a good time.

Speaker 2 (52:33):
Then the next morning we just went and had breakfast
and then walked down the river,walked around the French Quarter
.
Jackson Square.
There was a brass band playingon the street, there was another
guy playing guitar, doingPrince music, and then all the
street art is just beautiful.
If you haven't been to NewOrleans, if you're not, like I,

(52:56):
don't want to go to BourbonStreet and drink.
That doesn't appeal to me.
It smells like pee.
People vomit, you're not wrong.
No, you're not that is BourbonStreet, but literally a street
off of that, and it's beautifularchitecture when you get down
to the Jackson Square.
Have you been to New Orleans,jerry?

Speaker 3 (53:15):
Many a time.

Speaker 2 (53:16):
Okay, so do you know around?
Have you hung out in the FrenchQuarter, like around Jackson
Square and all?
That church is gorgeous, thecathedral is gorgeous, it's
absolutely gorgeous.
The park is beautiful.
It's gated, it's closed atnight, but during the day you
can walk in and out throughoutit, and then it's surrounded
like especially on the weekends,with all these local artisans

(53:38):
and their work is amazing andthey're doing it right there in
front of you.
So it's not like you know.
I've been to some of theseplaces where you, where they
have artists out but they're notdoing anything.
You're like, oh you, oh, youjust bought these.
This is just some Chineseknockoffs or whatever, or prints
, but no, you go around NewOrleans, around that area in the
French Quarter, and they'reliterally drawing the stuff.

(54:00):
It's really cool to see theskill of those artists You've
got.

Speaker 1 (54:06):
Tarot readers.

Speaker 2 (54:08):
Yeah, you have tarot, readers, you have mind readers,
you have palm readers, you have.

Speaker 1 (54:12):
All the readers.
There was a.

Speaker 2 (54:13):
I was going to say a chicken swarm.
That's not right.
There was a shaman.
There was a shaman.
There was a shaman that youwanted to go talk to.

Speaker 1 (54:20):
Yeah, not wanted to go talk.

Speaker 2 (54:22):
He was the most interesting looking out of all
of them very well dressed, umyeah, and it's so funny too to
see the uh, the palm readerslike, like, their signs, their
advertisement.
30 years experience.
10th generation, 32 yearsexperience.

Speaker 3 (54:42):
Like it's just, they're just, they're trying to
one up each other and get yourbusiness.

Speaker 4 (54:46):
It's so funny, oh one thing we didn't see was um like
street and get your business.
It's so funny.
One thing we didn't see wasstreet performers.
I mean not the band, but did wesee guys?

Speaker 2 (54:56):
There was yes, there was a group of street performers
but there was a huge crowd andwe kind of went around the crowd
.

Speaker 1 (55:01):
They had a lineup of people.
They had a lot of kids.

Speaker 2 (55:03):
And they were like kids to adults and I think they
were about to do some kind oflike he was about to jump over
him or something.

Speaker 5 (55:08):
Jump over him, or something, yeah, something like
that.
Okay, I remember that I've seenthose guys on Venice Beach
before Not those guys, butsimilar type of guys.

Speaker 2 (55:16):
We saw those guys in London.
Yeah, were y'all with us forthat.

Speaker 5 (55:19):
No, I don't think so.

Speaker 2 (55:21):
Were you with us for that.

Speaker 1 (55:22):
Mm-mm.

Speaker 2 (55:24):
I don't remember and I and we watched for like 30
minutes.
It was in Piccadilly Circus andthey had a huge, huge group of
people and they were doing somereally cool stuff.
So I've seen those around theworld.
We got there just when theywere passing the offering plate
and I'm like I didn't watch you,I'm not paying.

(55:46):
So we kept moving and then wefound the Purple Rain guy.
But then we go down to theriver.
Beautiful, a beautiful day, nota cloud in the sky.
If it was, it was one of thosewhite cotton ball clouds.

Speaker 1 (55:58):
It was like 64 degrees on Sunday when we left.
Sunday was nice.

Speaker 2 (56:02):
Yeah, 64 degrees and full sun, so you're like not
cold at all.
We got there just in time forthe Riverboat Natchez, which is
a beautiful steam river paddlewheel.
It's an authentic one, sothere's no propellers.
It really is a steam enginerunning paddle wheel.
So we get there and watch itcross in front of us, or
whatever.
It was, picturesque it wasreally beautiful.

(56:23):
Yeah, we have.
I rode on it in middle schoolWow.
We went down to New orleans.
We actually played in thefrench quarter, I played
saxophone, played in the frenchquarter and then put all our
instruments on the bus.
And then we went and did a jazzbrunch thing on the natchez and
, uh, I remember it wasincredibly hot inside of the

(56:45):
natchez and so I spent all mytime on the outside of the rails
just watching the river, but Ihaven't been on it since.

Speaker 1 (56:54):
We went in 2020.

Speaker 2 (56:58):
Pre-COVID.

Speaker 5 (56:59):
By a week, a week before COVID, we were down there
for Mardi Gras 2020.
Oof, after Mardi Gras,everything was shut down.

Speaker 2 (57:07):
That's funny.
So y'all were there at the sametime.
We were in Brazil.
Yes, we were.

Speaker 5 (57:14):
We didn't get the Brazil invite, so we did the
next best thing.

Speaker 2 (57:17):
We didn't know you that well back then.
So Jerry was like don't invitethem.

Speaker 1 (57:24):
We weren't part of the inner circle.

Speaker 5 (57:27):
We were on the outskirts of the inner circle.

Speaker 1 (57:31):
Jerry, not to switch subjects, but I'm going to how
long does it?
Take you to get to Don'sparents house by car 7 hours
With him driving With me driving.

Speaker 2 (57:40):
No, I'm saying how long with him.

Speaker 5 (57:44):
It's never happening.

Speaker 2 (57:45):
Exactly I was going to say because you drive like 80
on a 55.

Speaker 1 (57:51):
No, you don't.
I rode with you to Medina, youdrive responsibly.

Speaker 5 (57:56):
Well, the truck was going at 65.

Speaker 1 (57:57):
We were in his car.

Speaker 5 (57:58):
Oh, okay.

Speaker 3 (57:59):
Yeah, and when you get into Michigan the speed
limit goes to 75, and I wasdoing 75, 80.
That's right.

Speaker 2 (58:04):
I forgot you were in his car.
So have you ever been in a carthat's two and a half years old,
that looks and smells brand new?

Speaker 1 (58:12):
Nope, he takes very good care of his car.

Speaker 3 (58:14):
I just went there and come back and I'm just now like
it.

Speaker 2 (58:18):
Your first oil change .

Speaker 3 (58:19):
No, I'm over 10,000 miles.

Speaker 2 (58:23):
Uh-oh, how many do you have for your whole lease?

Speaker 3 (58:26):
36,000.

Speaker 2 (58:27):
And it ends in six months.

Speaker 1 (58:28):
I think you'll be fine.
So we should drive to LosAngeles and come back and just
be semi-closed.
No, we should not.

Speaker 3 (58:35):
Because Acura does a nice thing where if you lease
again, that will actually rollup to 15,000 miles to your new
car, oh you were talking aboutthat.

Speaker 5 (58:43):
What's it matter?
Because you won't drive the newcar.
Yeah, yeah, I will.
When you get to my age and myknee is killing me right now.
I'm thinking, wow, this is likeold age knee, I think.

Speaker 2 (58:53):
Oh a little bit of arthritis?

Speaker 5 (58:55):
I think so.
I think Arthur's knocking at mydoor.

Speaker 3 (58:58):
I'm leaning towards an SUV next time Because we went
this weekend when we got backhome and did Christmas shopping.

Speaker 2 (59:06):
At the Acre dealership.
At the Acre dealership that'ssome good Christmas shopping
right there.

Speaker 3 (59:11):
But we did buy another Christmas tree and
decked the house out.

Speaker 2 (59:14):
Another Christmas tree.
Yeah, why didn't y'all go to soyou waited until you got here,
or did you shop in Bonner?

Speaker 3 (59:21):
We came back home and then went and done.

Speaker 2 (59:23):
You drove right by Frankenmuth, the best Christmas
store on the planet.

Speaker 3 (59:29):
Yeah, it's a cute little story.
But years and years ago when welived in Greensboro, before we
were on the truck, me and Donnahad only been together a little
bit and I come home from work.
I used to do customer serviceand billing and I come home from
work and we had a one-bedroomapartment.

(59:50):
So he had went out and bought alittle small Christmas tree
that was almost like a pencilyou know, like a Charlie Brown.
Christmas kind of like a CharlieBrown, but it's the kind of
pencil shape you know.
They're not really big and fullor anything like that and it
was all decked out andeverything.
I thought that was so sweet andwe had that.
Well, then we ended up gettingon the truck.
So we've held onto that allthese years and we didn't

(01:00:12):
decorate last year and this yearwe were like, okay, we're going
to go get a nice tree.
So, uh, we took my car andthat's what I was going to say.
We actually had to put theseats down and it barely fit
into the back and so I'm readyfor an SUV.
But, yeah, we, yeah, we got areally nice big tree, put that
up in the front part of thehouse because there's a lot more

(01:00:34):
room.

Speaker 1 (01:00:35):
And then the small one I was going to ask if you
put the small one up still.

Speaker 3 (01:00:38):
We also put up, and he was like we don't need to put
that up, it's small, it's ugly,and I'm like, no, that is our
Charlie Brown Christmas tree,because that has meaning to me.

Speaker 2 (01:00:46):
Is that one in the kitchen?
The big one is off the kitchenarea, oh, with the fireplace,
with the fireplace and all that.

Speaker 3 (01:00:54):
And then the small one is in our living room area
where we have the TV and allthat.

Speaker 1 (01:01:00):
That's cool.

Speaker 3 (01:01:01):
And then we got garland and put white lights all
on the stairs area and deckedthem all out.

Speaker 2 (01:01:08):
Let me ask you this Were you prepared for the price
of the Christmas tree?
Yes, oh, very nice, and deckedthem all out.

Speaker 3 (01:01:12):
Let me ask you this Were you prepared for the price
of the Christmas tree.

Speaker 2 (01:01:13):
Yes, oh well, okay, good for you.

Speaker 3 (01:01:14):
Because we got a really, really good deal.

Speaker 2 (01:01:16):
Oh well, I was going to say we bought our Christmas
tree and I was like, huh, like.
So I'm thinking I was like Ithought a nice Christmas tree,
we're going to spend $150.

Speaker 3 (01:01:31):
I think they really jacked the price up for it
because it was right afterThanksgiving and Black Friday
and all that.
We got it on Saturday, but theysaid normal price was like
$4.99, but it was marked down to$1.29.

Speaker 1 (01:01:47):
Yeah, wow, that's a good deal.
That is a good deal.
Well, we will be putting up ourthree-foot tree, we're not
going any bigger.

Speaker 5 (01:01:53):
When she says we, she means she.
Oh, minus I expect to come homefrom work one day, and it'd be
up we being yes.

Speaker 1 (01:02:01):
What's up right now.

Speaker 2 (01:02:02):
The French we.

Speaker 1 (01:02:03):
We, yes, what's up right now?
Right now it's still fall.

Speaker 5 (01:02:12):
Colors I've got leaves and pumpkins and the
orange lights in the window.

Speaker 4 (01:02:15):
She didn't get enough of having leaves outside.

Speaker 5 (01:02:16):
Our yard is at the end of the cul-de-sac.
It's where all the leaves blow.
Plus, we have the biggest treein the neighborhood.

Speaker 1 (01:02:21):
In the neighborhood, all the leaves, all sides of the
neighborhood.

Speaker 5 (01:02:24):
And she loves them so much she brings them inside and
decorates the house with them.
I don't get it Anyway.

Speaker 2 (01:02:29):
Your neighborhood is beautiful, though.
We went and rode our motorcyclearound there at one point, and
it was just fall colors likecrazy beautiful yeah.
I'll save some ornaments forVince.

Speaker 5 (01:02:41):
He'll put a couple on .
I will Two so she can getpictures.

Speaker 4 (01:02:43):
Photo ops we had somebody put lights on the front
of our house.
Yeah, yeah.

Speaker 2 (01:02:51):
Nice, that might be as.

Speaker 4 (01:02:53):
Christmasy as it gets .

Speaker 2 (01:02:55):
I don't think we're going to have time to put
anything else up.
We were talking about it, butwe actually were going to be in
Mexico for half of this monthNot half this month 10 days and
then come back and immediatelygo to family.
So it's like you could stillput one up, Kind of what's the
point?

Speaker 1 (01:03:11):
They could do a three-footer.
They go to Walmart.
It's like $25.99.
And you get a littlethree-footer, even come pre-lit.

Speaker 2 (01:03:18):
I thought about putting up the tree Just because
, being from Louisiana, the treeafter Christmas does become a
Mardi Gras tree.
Oh yes, so we have Mardi Grasdecorations that go up and it's
purple and green and gold.

Speaker 1 (01:03:32):
So it does.

Speaker 2 (01:03:35):
the tree does stay up for a very long time in this
house, which is kind of nice.

Speaker 5 (01:03:41):
It also becomes a July 4th tree after Mardi Gras
it does.
It's very patriotic.
We put the flags up.

Speaker 2 (01:03:49):
The candy canes work with that as well, because
they're red and white.

Speaker 5 (01:03:52):
And then on Labor Day .

Speaker 2 (01:03:53):
When the mold fits in , it starts blue.

Speaker 5 (01:03:55):
They celebrate Labor Day by having their employees go
over and take the tree down.

Speaker 2 (01:03:58):
Yes.

Speaker 1 (01:03:59):
It's a big party.
So, speaking of traditions,let's roll into Christmas really
quick.
Do you leave the tree up untilafter the first of the year or
do you take it down before?

Speaker 3 (01:04:11):
I am one to take it down on December 31st or
December 30th, because I wasalways told you don't roll the
old year into the new.

Speaker 1 (01:04:19):
That's really cool.
I leave mine up because itbrings you good luck.

Speaker 2 (01:04:23):
I always thought January 1st was the day to take
down the Christmas tree.
That was always ours.
That's why employees have offon January 1st.

Speaker 1 (01:04:32):
Take the tree down.
Or get over the hangover it'sone of the two or both Vince
what about?
You for your tree.

Speaker 5 (01:04:40):
Ours was usually up for a few days after the New
Year.
Now, New Year's Day was thelast day it was lit.
After that it may just be up,because we don't have time just
yet to take it down, I get that.
But it wasn't lit anymore after.

Speaker 1 (01:04:55):
New Year's.

Speaker 4 (01:04:55):
Day.
Oh, that's interesting yeah.

Speaker 2 (01:04:56):
Now I will say I had a friend of mine and I did this
multiple times with him.
It was a lot of fun.
After Christmas they didn'twater the tree anymore, yeah.
And then for Christmas Eve, forNew Year's Eve, they burned it,
we would bring it outside andburn it, and it was spectacular.
There's nothing like watchingdry pine needles, if you are

(01:05:18):
curious why everybody is soridiculous about having to water
your Christmas tree.
Stop, wait five days and thentake it out.
This is the part that'simportant Take it outside To a
safe area.
To a safe area Not covered.
Still in the tree, stand andjust throw one match at it.
It is spectacular.

Speaker 5 (01:05:42):
It's like a good old-fashioned cross-burning kind
of thing.

Speaker 2 (01:05:44):
I wouldn't go that far, but it doesn't take long.
I mean like 15 minutes, 10minutes, it's gone.

Speaker 4 (01:05:52):
It's crazy.
You're talking about burningthe tree.
Well, if you leave Baton Rouge,new Orleans, going more west to
Cajun country, they have atradition of doing fire trees on
the levee.
Yes, They'll take huge palletsmake huge trees equidistant
along the levee and they'lllight those babies up.

Speaker 1 (01:06:12):
You can see them from an airplane.

Speaker 4 (01:06:16):
What was your?

Speaker 1 (01:06:17):
tradition, Eric.
Do you leave the tree up or doyou take it down?

Speaker 4 (01:06:20):
We leave it up as long as possible and the lights
and everything on it.

Speaker 2 (01:06:25):
When all the pine needles are on the ground,
they're like.
We need to get this out of here.

Speaker 1 (01:06:30):
Oh, here let's do a vote.
How many have actually trulycut down a real live tree in the
woods?
Raise your hand.

Speaker 4 (01:06:36):
Cut it myself no.

Speaker 1 (01:06:38):
Two of us, two out of all of us, and Vincent do his,
until like four years ago, fiveyears ago, six years ago.

Speaker 2 (01:06:46):
Okay, let me ask you a question.

Speaker 4 (01:06:48):
They're from the West Coast.
You cut a tree down in SouthLouisiana.
It's an oak tree or a pine tree.
It's a little different.

Speaker 2 (01:06:57):
It's a little different when it's got a
90-foot diameter on the top ofthe limbs, to be fair.

Speaker 5 (01:07:02):
I didn't do this when I was in Los Angeles.
I did it with Melissa.

Speaker 2 (01:07:06):
Not a lot of Christmas trees grow in Los.

Speaker 1 (01:07:08):
Angeles.

Speaker 5 (01:07:08):
You could go and get to the Christmas tree farm there
were those and cut them down.

Speaker 2 (01:07:13):
Yeah, I remember we never did because they were
crazy expensive.
I remember going just as a kidto the Christmas tree lots and
getting a tree.
Back then We'd get the smallestone they had.
It was like five, six foot anddoing that.
And then when Home Depotstarted selling them, I remember
going to Home Depot.
We just get our Christmas treeat Home Depot every year and you
know you have to, like, digthrough the pack, Right, and

(01:07:35):
they've all been picked throughalready.
Yeah, I remember all that stuff.
You know you got to take thetree and run it through the
stockings of the fishnets.
Yeah, that's a stuffy thingy.

Speaker 5 (01:07:45):
Yeah, yeah, For many years we would do that Go to the
Christmas tree lot every yearand pick out a tree and it was
the whole thing, where the guytakes it and knocks it on the
ground to get the limbs comingdown and look at it and find one
.
This was before they were doingthe stocking thing, and then we
started going to the railroadtracks downtown where they came
in off the train.

Speaker 1 (01:08:06):
I don't believe that, but that's what they said they
do For those of you that can'tsee him Coming in off the train.

Speaker 5 (01:08:09):
And then one year my dad got a wild hare and just
went out and bought a fake one,and that was it.

Speaker 2 (01:08:14):
I remember going over to my sister, her best friend
Laura.
I love Laura, so many goodmemories with her.
I used to pull on her hair whenI was younger and they had a
fake Christmas tree.
But if you remember, like early90s, late 80s, fake Christmas
trees, you know what that meant.
You put the stand down, youbuilt the pole.

Speaker 5 (01:08:36):
And then you had to go in.
The pole had holes in it andyou put the branches in.

Speaker 2 (01:08:41):
Yes, and you had to figure out which branch
correlated to which thing.
And then every one of them hasto be fluffed individually.

Speaker 1 (01:08:48):
Yeah.

Speaker 2 (01:08:49):
And then that takes about two and a half hours, and
then you got to stream thelights, the lights, and then the
ornaments, and then thepeppermints or the candy canes.
And then the star on top or theangel on top, and like it was
an ordeal.
It was like an all-night affairand I remember doing it and
theirs was huge, it was gigantic.

(01:09:11):
Yeah, that was oof.

Speaker 1 (01:09:13):
Jerry, did you in your area?
Did they cut trees in the woodsor no?

Speaker 3 (01:09:17):
No, we would go to the Christmas tree lot and
growing up I always, you know,we bought real trees and
everything.
It wasn't until I got olderthat we switched over to a fake
one.

Speaker 5 (01:09:25):
Melissa told me one year we were going Christmas
tree hunting.

Speaker 1 (01:09:28):
Yep.

Speaker 5 (01:09:30):
Tell the story.

Speaker 2 (01:09:32):
Tell how you do it in Oregon.
So you got the shotgun, youracked it.

Speaker 5 (01:09:35):
So how do you do it in Oregon?

Speaker 1 (01:09:37):
Well, you pack your snacks, your lunch, your hot
cocoa.

Speaker 5 (01:09:40):
Start with the tag.

Speaker 1 (01:09:42):
Yep, you go by the store and you purchase a tag
it's $5 for a tree and then yougo out into the woods and you
hike around.
Normally it's in snow country,so you have to dress
appropriately and you take thedogs and maybe you have a fire
out in the woods you have dogsthat are trained to hunt.

Speaker 2 (01:10:04):
They just take the dogs.
Everybody runs, everybody roams, and you walk around, you walk
around the dogs, like the pigs,do the truffles.

Speaker 4 (01:10:08):
Everybody roams Exactly and you walk around.
I knew there was a Christmastree around here somewhere.

Speaker 1 (01:10:12):
You walk around, and you walk around until you find
the tree that you want, and thenyou get the chainsaw, because
that's how we cut them down.

Speaker 5 (01:10:20):
Wait, wait, wait, chainsaw.

Speaker 1 (01:10:21):
Yeah.

Speaker 5 (01:10:22):
You made me use an axe.

Speaker 1 (01:10:24):
I did not.
You got to use the chainsaw.

Speaker 4 (01:10:26):
And then, you cut it down.
She could have rolled with thatright.
She could have.

Speaker 1 (01:10:32):
Yeah, you were not Paul Bunyan.

Speaker 2 (01:10:34):
So when I did it we had to go to my aunt's house and
over her couch she had one ofthose big giant saws.

Speaker 4 (01:10:42):
Oh yeah, Two-person saws.

Speaker 2 (01:10:43):
And so we had to do that, yeah, which it was dull
because it had been thereforever.
Of course, it was flesh wound,so I finally gave up on that,
which is why I've never cut mytree down.

Speaker 1 (01:10:55):
It's a good time, it's an outing.
It's half a day orthree-quarters of a day, it's a
good time Usually.
Then you bring your tree backDon't be prepared to maybe
decorate it that day, because itwas covered in snow and kind of
wet.
So you knock all that snow off,usually set it on your front
porch or in an area for it tokind of drip dry, and then it
can go up the next day.
So it's typically the waychristmas tree hunting goes.

(01:11:18):
But it's, it's a whole thing.
It's it's um, you make anouting of it and it's fun and
it's nostalgic and I remembernorman, norman markwell-esque I
remember when we would get thetree again from the illustrious
Home.

Speaker 2 (01:11:32):
Depot.

Speaker 1 (01:11:33):
Yeah.

Speaker 2 (01:11:33):
We would go to the Home Depot and get our tree and
I remember we'd always come backhome you know it'd be the back
of the Ranger.
You'd choose a year it wasalways a Ford Ranger and get
home, bring it to the back porch.
I remember laying it on top ofthat black wrought iron table
that everybody had.
You know the one with thescroll legs.
Yep, yes, and we'd lay it onthat thing and it would be

(01:11:57):
wobbly.
And then Dad would always cut acouple inches off the bottom,
first cut, and then he would gothrough any loose kind of odd
pieces at the bottom.
He'd cut those off.
So we'd have a nice pretty, youknow, uniform.

(01:12:18):
Christmas tree base and then putit in the tree holder, but I
forgot it actually all started.
This whole process started thenight before, which is when Dad
would get home, and then wewould go into the attic.
Oh, oh, and I don't know ifthis was like normal or just a

(01:12:42):
quirk of that house, but theattic stairs didn't go all the
way to the floor.

Speaker 5 (01:12:46):
Okay.

Speaker 2 (01:12:47):
So he had to back his and it was accessed from the
outside of the house.
So he would back his pickuptruck into the carport.
Then we would lower the stairsdown, they would sit in the bed
of the pickup truck and then yougo up there and you would pick
out the tree stand and we'd getall the accoutrements.

Speaker 1 (01:13:05):
You'd drag everything down.

Speaker 2 (01:13:07):
And my family being so environmentally forward, we
didn't use plastic totes, weused cardboard boxes, which you
know after 20 years of humidity,heavy humidity, and intense
heat, had the strength of tissuepaper, and then bring all those

(01:13:29):
down and careful, because it'sjust all fragile, fragile,
everything you're touching isfragile.
And then, uh, and so that wouldstart it, and then the next day,
when dad got home from work, wego get the christmas tree, and
then we'd have everythingalready done.
That way you didn't have tolike do both at the same time
because you're right, like evenjust going to home depot and
picking a christmas tree out.
That's an endeavor you have todig through all of them and

(01:13:51):
figure out which one you want,your family's needs yes, and
there were times we would go andit was like none of these are
good and then they'd be like weget a whole other shipment off
the train tomorrow, and so you'dcome back the next day and try
it again we, uh, sometimes wouldhave to make a tree lopsided to
fit it where I would want it.

Speaker 1 (01:14:09):
So meaning you know, the tree was equally three and a
half feet span on both sideswith the limbs.
But on one side.
We'd like shave it down to likea foot and then push it up
against the wall.

Speaker 4 (01:14:22):
Yeah.

Speaker 1 (01:14:23):
Just to get it to fit in the space that we want, or
sometimes it would have.
It was perfect on the side, wethought, but once you cut it
down there was a gaping holesomewhere, because it might've
been mixed.
So I remember there would be ahole drilled into the trunk and
then a branch would be cut offfrom a different location.

(01:14:44):
And it would be re-insertedjust to fill the space that's
right so those are some tips andtricks for what we did.
We never did that.

Speaker 2 (01:14:52):
We had, so our Christmas tree always was in the
front window of the house, sothe living room had a huge
window that would face the roadright.

Speaker 1 (01:15:00):
Sure.

Speaker 2 (01:15:00):
And small neighborhood, so you could see
right in at the Christmas tree,which means you had to decorate
all the way around All sides.
Yes, Ours sits in a corner ofour living room there is glass
windows on both sides but itfaces nothing the backyard so we
don't really do anything withthe back of it.

(01:15:22):
But at the house in Louisianawe had to, and so if we had a
big hall like that it did end upin the back we would always put
like the biggest ornaments.
We had to fill that space right, like the ridiculous giant red
ball or the manger scene,because we had we had a couple
manger scenes you could hang andsome of those were kind of big
so you could hang that and putthat and it would fill that

(01:15:44):
space in, but yeah, ours was ina corner window face the street,
but it sat up high because our,our house was kind of up on a
hill.

Speaker 5 (01:15:48):
Yeah, us, but it was in a corner window that faced
the street, but it sat up highbecause our house was kind of up
on a hill yeah.
But it was in a corner windowso it had to be a perfect tree
because you could see it fromthe whole neighborhood it wasn't
just the cars driving by, Ifyou imagine your corner where
you put your tree.

Speaker 2 (01:16:02):
Facing the road In the road.

Speaker 5 (01:16:04):
Yeah, and nothing.
You know, everyone had thetrees.

Speaker 2 (01:16:06):
Like a lighthouse.
Like a lighthouse.

Speaker 5 (01:16:09):
Imagine the top of a lighthouse.

Speaker 2 (01:16:11):
So your house was the shining tree for the
neighborhood.

Speaker 5 (01:16:14):
It really was, it truly was.

Speaker 3 (01:16:20):
When we went shopping this year for fake trees, I was
actually shook a little bit,because they have fake trees now
that are made for in thecorners.

Speaker 1 (01:16:25):
Really that are sheared off on the back.
They're sheared off on the back, they're squared off.
Very nice, very nice, and thatmakes sense.

Speaker 3 (01:16:33):
It makes a lot of sense if you're like in New
York's mall apartment orsomething like that.

Speaker 1 (01:16:37):
Yeah, what are you going to do with that backside?

Speaker 2 (01:16:40):
My house, so that was my parents' house.
We talked about my house when Ilived in Louisiana, my living
room.
We tried to build a bedroomdownstairs and that didn't work
out.
Then we did an office thatdidn't work out, then we did a
bathroom.
So my living room downstairswas always kind of in a weird,
funky, odd shape or size and sothe big fake Christmas tree I

(01:17:05):
had never really worked right inthere and then my corner window
was actually the sliding glassdoor to get out.
So if it was in just the wrongspot, you'd have to narrowly
shimmy past fakerazor-sharp-tipped Christmas

(01:17:27):
arms or whatever to get out thedoor.
So I wish that I had somethinglike that, because that would
have been perfect too.

Speaker 1 (01:17:34):
I didn't know.
They made them.
That's a great idea.

Speaker 2 (01:17:37):
It is.
It was really neat.

Speaker 3 (01:17:38):
They make flat ones too, for if you're just doing on
a flat wall, I didn't see itlike that, but we did see the
corner made four corners.

Speaker 1 (01:17:45):
That's cool.
That's cool.
Well, it sounds likeeverybody's weekend was really
good.

Speaker 2 (01:17:50):
I had a blast.
And then flying home.
We did fly home Sunday.
We flew home Sunday night.
If there's something you don'twant to do, it's fly home at
night on the world's busiesttraveling day.
So of course we did.
We did, yeah, and I think 20minutes, I think totally we were
delayed 20 minutes.
It wasn't bad.

Speaker 1 (01:18:08):
It wasn't bad at all, I didn't think there was crowds
.

Speaker 2 (01:18:13):
It didn't feel crowded at all.

Speaker 1 (01:18:15):
It didn't feel like we were elbowing people, but it
may have been.
By the time we got to Atlantait was already late, and so that
morning rush had already comeand gone it could have been.

Speaker 2 (01:18:27):
It also could have been just the hall we were on as
well.
That was we're on.
That was a hall.
That's not could have been it'snot one of their busier halls,
if that makes sense.
Well, I appreciated that um,but we in atlanta in particular
has actually made, um, like, oneof the things they've been
working on is making the hallswider, making the passenger
spaces bigger so that they canuh, handle people and not have

(01:18:49):
it feels so crowded.

Speaker 1 (01:18:51):
Yeah.

Speaker 2 (01:18:51):
So maybe we were feeling a little bit of that,
because I mean, like for thepast few years, every time you
go to Atlanta, if you're in thewrong hall under construction,
big signs and everything, butlike leaving New Orleans.
It's funny, we left New Orleans, we went to the lounge because
Eric and I fly so much, we getfree lounge access and we get in

(01:19:13):
there and we're talking abouthow busy it's supposed to be and
someone made the comment oflike I can't believe how empty
the lounge was and five minuteslater, boy, when we left there
people were like standingwaiting for seats, it was so
packed.
Waiting like standing waitingfor seats, it was so packed.
And then, even then, gettingdown to the gate area in New

(01:19:34):
Orleans, everybody was uphuddled around the gate trying
to get on the plane.
But it was already delayed, soI'm sure people were just
anxious to get on and get awaybut yeah, it wasn't terrible, it
really wasn't.

Speaker 1 (01:19:46):
Sure was refreshing coming out of the airport, whew.
Man it was 15 degrees, 19?
19.
Let's not get ridiculous.

Speaker 2 (01:19:56):
19 degrees 19 degrees .

Speaker 1 (01:19:59):
Who's counting?

Speaker 2 (01:20:00):
And then we get to the bus thing.
So in Columbus, when you getoff your airplane, if you didn't
park in the garage which whodoes?
Because it's like $40 a day.

Speaker 3 (01:20:10):
It's ridiculous.

Speaker 2 (01:20:12):
They have these surface lots that are great and
they're not too expensive.

Speaker 4 (01:20:16):
Blue Lot is gone now.

Speaker 2 (01:20:17):
I saw that they're closing the Blue Lot.

Speaker 3 (01:20:19):
They're starting the massive construction $2 billion
$2 billion.
It's crazy.

Speaker 2 (01:20:26):
Which is funny because we just had someone fly
into Columbus talking about howgreat our airport was and I'm
like, really, because we'reabout to rebuild it Anyways.

Speaker 4 (01:20:34):
For 2B.

Speaker 2 (01:20:34):
Yeah, for $2 billion.
So you have to go out and catcha bus and go to one of the
shuttle lots and it's usuallynot very bad, but when it's 19
degrees we were out there and wewere like where is this guy
coming?
And we get, we get on the busand the guy, as soon as he
rushes to get everybody on thebus, he puts off the luggage up
and he's like I just want toapologize, there was someone up

(01:21:02):
where he lets people off.
That like was literally hadtheir car blocking three lanes
and completely shut everythingdown and they weren't able to
get where they were going orwhatever, had to have police
interference or whatever to getthe guy to move.
Just craziness, right.
I don't know who would thinkthat would be a good idea Aren't
airports, the one place whereyou're on your P's and Q's
because they take all that soseriously.
We had Edmonton's buttermilkabout a joke she cracked, I just

(01:21:27):
Anyways he told me my gate wasC4.

Speaker 1 (01:21:32):
What kind of a joke would you think you'd make?
Yeah, see, and you don't makethat joke, right, jerry?
Jerry understands me, you don'tmake that joke?

Speaker 5 (01:21:39):
We all had the joke in our head.
Even Eric had the joke in hishead.
None of us said it.

Speaker 1 (01:21:44):
I verbalized it.

Speaker 2 (01:21:45):
He said it with a grimace, which means it was in
his head too.
Exactly it was but youvocalized it, I was just waiting
on the cops to show up, Show up, snatcher Wow but that didn't
happen, thankfully.

Speaker 5 (01:21:55):
I'll come see you on Monday when I get home.

Speaker 2 (01:21:56):
sweetheart, he was super nice too.
He's just the host.
So the Sky Lounge in NewOrleans, you enter in on the
ground floor and there's a hostthere, scans you in and then you
go up an elevator and you arestairs and then you're in the
lounge and he was so nice and alot of times because that's a
tough job like especially, a lotof those lounges are super

(01:22:17):
overcrowded You're constantlytelling people we're full, you
can't come right now or you'vegot to wait, whatever.
It's a tough job and you get alot of entitled people showing
up for it.

Speaker 4 (01:22:25):
You get a lot of entitled people showing up for
it.

Speaker 2 (01:22:27):
Well, I pay my American Express bill and I want
to do all this stuff and it'slike I'm sorry, we have fire
marshal capacity.
You can't enter until someoneleaves and you have to wait in
line with all these other peoplewho also have American Express
cards.
But no man, he was so nice andso cool.
Even when we got ready to leavehe was chatting with us on the
way out.

(01:22:47):
Just good people, good peopleall the way around.
So much fun.
Oh, my gosh, the taxis.
A, we're getting ready to leaveand come back.
We get into one taxi andanother taxi guy's like hey,
that's my people, that's my fare.
So they're about to fist fightover us, which I'm like.

Speaker 3 (01:23:07):
I do like being fought over.

Speaker 2 (01:23:08):
It's kind of nice I haven't been fought over in a
long time.
They're about fighting over usand then, finally, we get in the
cab and we're throwing luggagein and we jump in and close the
doors and he's out because wedon't want to get in a fight.
He ends up being the nicest,coolest guy.
We talk all the way to theairport 30-minute ride 30-minute
ride, we get his business card.

(01:23:28):
He owns a praline candy-makingcompany.

Speaker 1 (01:23:33):
He just dropped.
I want to order some.

Speaker 2 (01:23:35):
Yes, he just dropped off Right before he picked us up
.
He has a store in the FrenchQuarter that he supplies and he
just dropped off all of hispralines so he didn't have any
for us to buy.
He said I can't believe this.
He's like normally I alwayshave like 20 of these up here.
That way people can buy acouple it's.

(01:23:55):
You know, if you're on the rideyou're interested in having
some problems, you can whatever.
And uh, he's like I just soldout.
He's like I'm just so sorry,such a nice guy man.
The whole time it was at first.
I'm like, oh no, it's one ofthese talky people like I don't
want.
I don't want to chat the wholetime, especially not all the way
to New Orleans Airport, whichis a long way from downtown.
But he was so cool, it was justfascinating the whole time.
And Buttermilk was.

(01:24:18):
CIA-level interrogation.

Speaker 1 (01:24:20):
She was.

Speaker 4 (01:24:21):
She truly was CIA-level.

Speaker 2 (01:24:23):
I do.

Speaker 5 (01:24:25):
This guy now has crazy top-secret government
clearance.

Speaker 1 (01:24:28):
I do that when I go new places.
He did the nuclear codes.
What are you most proud ofabout your city?
What do you love the most aboutyour city?

Speaker 2 (01:24:34):
Where's the best food ?

Speaker 1 (01:24:35):
Where's the best food ?

Speaker 2 (01:24:35):
Where do you and your wife go on a date?

Speaker 4 (01:24:36):
Where do you go?
Where do you go on Friday night?

Speaker 1 (01:24:40):
Do you know where he goes?

Speaker 2 (01:24:43):
in New Orleans.
Where do you shop, for he goesto?

Speaker 1 (01:24:45):
Longhorns.
That one surprised me Out ofall the eateries you could eat
in.

Speaker 2 (01:24:49):
I love his reasoning.

Speaker 1 (01:24:51):
In New Orleans he goes to a Longhorns.

Speaker 2 (01:24:53):
Do you know why he goes to Longhorns in New Orleans
?

Speaker 3 (01:24:55):
Why.

Speaker 2 (01:24:55):
They got a parking lot.
He's like I get so mad to go toa fancy restaurant in downtown
New Orleans the food's great andthen I got to wait an hour for
my car and I'm like I get that,I get that or get towed Like
I've done that.
I've been down to New Orleansback in the day and then walked
back to the truck and thetruck's just not there, and
there was a food cart and thefood cart's like hey, are you

(01:25:17):
looking for that white truck?
I'm like, yeah, like they cameand towed it, you're going to
have to go over to the ramp,whatever, and get it.
And I had to go do all that,which was crazy.
It's better, it was crazybecause it was actually my dad's
truck.
So I'm like I'm going to haveto call my dad and have him come
down two hours to get thisthing out of an impound lot,

(01:25:41):
right?

Speaker 4 (01:25:41):
So from Baton Rouge to New Orleans, new Orleans, to
pick up his truck Like is thisabout to be a huge deal?

Speaker 2 (01:25:46):
I get there, like is this about to be a huge deal?
I get there.
They're like what is it?
I told them what it was.
I told them whose name wasregistered under.
They're like it's$500-something.
They take credit cards.
It's one of the few places thattake credit cards.
They took credit cards, took mycredit card.
Saw my name wasn't the name.

Speaker 1 (01:26:07):
I gave them swiped the card and was like all right,
man, you're cool, here's yourtruck.

Speaker 2 (01:26:10):
Oh my goodness, lucky you.
And they had some Bentleys,they had BMWs, they had all the
nice cars.

Speaker 1 (01:26:18):
And I'm like this is a racket.

Speaker 2 (01:26:19):
I love New Orleans.
It was so much fun.

Speaker 1 (01:26:23):
I want to know in the comments what you did for
Thanksgiving.
Did you cook on the truck?
If you are currently driving atruck, what did you cook or what
is your favorite meal that youhave in your family traditions?

Speaker 2 (01:26:35):
I saw we had a few teams that actually got the
extended stay hotels and cookedin the hotels and we had some
other teams that got togetherwith each other and did some
tailgate Thanksgivings and itwas very exciting to see all the
camaraderie that was out there.

Speaker 1 (01:26:51):
Put those in the comments.
What you had, what you did,what's your favorite?
Have you had Eric's dressing?
Rice dressing Rice dressingwith liver have you ever had
that before?
Or without liver?

Speaker 5 (01:27:03):
Just rice dressing.

Speaker 2 (01:27:05):
Liver's a given Rice dressing is delicious Rice
dressing is almost the same Notquite, but almost the same as
dirty rice.

Speaker 1 (01:27:12):
I'd eat it.

Speaker 2 (01:27:13):
Oh, I love dirty rice .

Speaker 4 (01:27:13):
Oh, I forgot my second best food, the green
beans.

Speaker 1 (01:27:16):
There you go oh are they good?

Speaker 4 (01:27:17):
Those are my favorite .

Speaker 1 (01:27:19):
My second favorite, yep.
And then, are you a hunting foryour tree kind of person, or do
you get it from Home Depot?

Speaker 5 (01:27:27):
Or do you get it from Home Depot, or do you just go
up to the attic or the garageand pull out the fake one?

Speaker 1 (01:27:31):
Yeah, I want to know those things.
Drop them in the comments.

Speaker 2 (01:27:34):
And my other question would be if you are pulling out
of the garage with a fake one,or the attic or the basement.
Do you have one or two fakeones?
Because we have an interestingsituation where we have two fake
ones.

Speaker 4 (01:27:50):
And every year we have to figure out which one is
the correct one.

Speaker 2 (01:27:53):
We did it wrong.
Like two years ago we set thetrees up and they were
completely.
All the ornaments are up andeverything.
So typically if we do two trees, we'll do one.
In the basement it's a blackand white or no, it's a?
Um colorful ornaments and allthat stuff.
Upstairs will typically be likea black and white tree or a red
tree, some kind of theme, andwe got them backwards one time

(01:28:14):
and we're like.
We realized that we're liketough, they're just backwards,
we're not tearing the trees downto figure this out.
That's funny.
I am curious if you are amulti-tree owner, have you ever
gotten them confused andrealized after the fact you put
the wrong tree in the wrong spot.
But until we meet again, jerry,what do we need to know?

Speaker 3 (01:28:38):
Make sure you hit that thumbs up button.
Hit the subscribe button if youhaven't already.
It would really really help usout with the algorithm.
And if you're interested inlearning more about Highfield
and all that we do over here,check us out at
highfieldtruckingcom or give usa call at 833-HIGHFIELD.
One of our lovely people inrecruiting would love to talk to

(01:28:58):
you 833-493-4353.
3-5-3.
Option 1.

Speaker 1 (01:29:03):
Option 1.

Speaker 3 (01:29:04):
And you can also listen to us on your favorite
podcasting app.
We are streaming everywhere.

Speaker 1 (01:29:10):
Everywhere.

Speaker 2 (01:29:11):
If you have any ideas for a topic you want us to talk
about, if you have a place thatyou'd like us to go visit and
report back on.

Speaker 5 (01:29:20):
We'd be happy to.

Speaker 2 (01:29:21):
We're game for a good time.
Just drop us a comment or youcan shoot us an email at
theouterbeltpodcast at gmailcom.
That's correct.
What is that again?
At theouterbeltpodcast atgmailcom.

Speaker 3 (01:29:30):
That's correct.
What is that again?
Theouterbeltpodcast at gmailcom.
Melissa, that wastheouterbeltpodcast at gmailcom.

Speaker 2 (01:29:37):
And that comes straight to my phone.
I'm the one that actually getsall those emails and I've gotten
a few over the past season andwe've tried to throw those in
when we can, but I love to havethem.
We certainly season and we'vetried to do this and we can, but
, uh, I love to have them.
We certainly love to get thoseideas and you know, sometimes
like, oh, it's a great idea, wedidn't think about even
mentioning that.
So, uh, we appreciate all y'all.

Speaker 3 (01:29:57):
Stay safe and make good decisions don't leave money
on the table and keep thosewells of turning good night bye,
we'll be right back, thank you,

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