The Blazor Show Thursday 12/12/2024

News, Politics, Sports

Episode Transcript

Speaker 1 (00:00):
Ark Bleezer Show. All right, let's just it against beginning.
So Stacia comes into the studio. She goes, hey, So,
first of all, I go, is it casual Thursday on
the news tonight? And I mean, because you're wearing you

(00:22):
look festive, but you don't look news. You don't look.

Speaker 2 (00:25):
I don't look.

Speaker 1 (00:25):
That's not broadcast news.

Speaker 2 (00:28):
I mean jeans.

Speaker 3 (00:29):
And just like a hoody. Yeah, that's true. Yes, and
so and in a way you've never seen me before
with a coffee in my hand.

Speaker 1 (00:37):
Yeah, that too, which we'll get to in a second.
But you got you were like, check these out, and
you pulled out these things. There's two things that look
like it's it's basically like a wireless mouse that you
would use with your computer, only a little thinner. I've
never seen those before. So they take double a's No.

Speaker 2 (00:56):
These are just rechargeable. They don't take yeah, yeah, any
USB thing.

Speaker 4 (01:02):
Yeah and so yeah.

Speaker 3 (01:04):
You just hold it and you recharge it. And it's
a heater. It's a heater for your hand. You put
it in your pocket and it's not too bulky, and
then you can just stick your hands in your pockets
and it warms them up.

Speaker 2 (01:14):
And then you can do what you need to do with.

Speaker 3 (01:15):
Your scripts or paper or whatever it is that you're
working on out in the cold, and then when you
need to warm your hands back up, you shove them
back in your pockets, and you got this little mouse
in your this electronic mouse like.

Speaker 2 (01:28):
In your pocket. My friends from Arizona gave.

Speaker 4 (01:30):
This to me.

Speaker 1 (01:31):
That's what makes no sense about this.

Speaker 3 (01:32):
I know, I got it from very from Arizona's the
freaking desert. I know what at work has these, So
I've never seen them before either.

Speaker 1 (01:42):
You say to those people, oh, for those six days
a year that you might you know, be below forty degrees,
we use.

Speaker 3 (01:48):
These when it gets down to fifty degrees or.

Speaker 1 (01:51):
Shut up you come and clutch.

Speaker 2 (01:54):
Yeah, So I just I keep them charged and.

Speaker 1 (01:57):
Ready to go.

Speaker 3 (01:57):
Isn't that interesting?

Speaker 1 (01:59):
Yeah, it's it's perfect.

Speaker 3 (02:00):
It's not too hot because sometimes little the little pocket warmers,
the ones that you shake, it's got the powder inside
the YEAH packets. I've got those in my toes.

Speaker 1 (02:09):
Yeah, people will put those in their in their yeah
in their socks. But I heard those those can also
get to where it's just like, oh god, it's too.

Speaker 2 (02:17):
Like you're burning like my fare on fire.

Speaker 1 (02:20):
I know people put them in their gloves too, you know.

Speaker 3 (02:23):
I use them the other day when we had toys
for tots, and.

Speaker 2 (02:25):
So I thought I had these charged.

Speaker 3 (02:28):
Apparently the charge doesn't last from last winter, so I
wasn't able to use them.

Speaker 2 (02:33):
So I was using those those little passions.

Speaker 1 (02:35):
Deep company doesn't let their charge.

Speaker 5 (02:37):
Last a year.

Speaker 2 (02:38):
I can't believe it didn't last.

Speaker 1 (02:40):
I've wondered lately.

Speaker 4 (02:40):
I've been watching the news and it's like we talked
about McCarthy off the year because they've always got him
out somewhere in the mornings. Yeah, what's getting me is
no matter how cold it is, you never see his
breath trying a zombie.

Speaker 1 (02:52):
Listen. He has no body fat either, dude. So I'm
thinking to myself when I see him, I'm like, he
has got to be frozen. Man.

Speaker 2 (02:57):
He knows all the tricks.

Speaker 3 (02:59):
Whatever trick is to be out and make it look easy,
he does.

Speaker 2 (03:03):
Mike McCarthy knows.

Speaker 1 (03:05):
How to do it.

Speaker 4 (03:06):
He does is freaky back. You don't see your breath
because everybody else in America is seeing that's.

Speaker 1 (03:12):
Him, no breath at all. It's like, weird, it's zombie
ise this morning I'm standing there and I hear, uh,
sephan inch, how you say seven inch? Heynock yeah, yock wow. Anyway,
so I heard her. I was in the kitchen and
I heard her speaking, and I know that she typically
will do outdoor hits. Well, the story was about the

(03:36):
Buckeyes or something, and they just have to have her
in front of the shoe. She's standing outside, and this
morning it was like I saw I saw bucks going
it's you know. In Delaware where I was at, it
was like the it's a three below was the windshill,
and and in Columbus it was like three above. And
I was like that poor girl. I was like, oh

(03:58):
my gosh.

Speaker 2 (03:59):
I love sef.

Speaker 4 (04:00):
She looked like I.

Speaker 1 (04:01):
Know like what she was talking here.

Speaker 2 (04:02):
From New Orleans.

Speaker 3 (04:03):
And so I feel like when you spend time living
in a place that is traditionally extremely warm, your blood thins,
like I don't know if I'll ever recover from just
the three years I lived in Phoenix, Like I'll never
be tough again for any kind of cold temperature. And
she feels the same way I.

Speaker 1 (04:20):
Told you how to get around that. Do you remember
what I told you? What supposedly you can do this
is from I don't know, some hunter said this from
a long time ago that if at the beginning of
when it gets really really cold.

Speaker 3 (04:34):
Oh, I remember this now, so you do.

Speaker 1 (04:35):
Remember head you go, you literally are completely naked outside
and I can't remember the time that how long you're
supposed to do it, But it's supposed to be I
don't know, probably for the better part of maybe like
ten minutes or something, and clearly you better be out
in the country. Don't do it in your neighborhood.

Speaker 4 (04:54):
Is wondering, Yes, exactly where might one do this?

Speaker 1 (04:57):
Yeah, she did out there all the ring cameras like
all these Now everybody's like those are fakes. That's not
really her naked. Oh my gosh, it.

Speaker 4 (05:06):
Is her official meeting and the homeowner's associations.

Speaker 1 (05:11):
We need something. They're not paying attention over there, ten
six people, the temperature. But yes, anyway, so that's what
he said to do, and then for the rest of
the season, it's not as bad for you.

Speaker 2 (05:23):
I'm not doing that.

Speaker 1 (05:24):
I've never tried it. I would try it if I
lived out I absolutely would try it, just to see
if there's any validity to it.

Speaker 4 (05:32):
I don't.

Speaker 1 (05:32):
I don't, but yeah, not in the city. You can't
get away with anything. Man. There's like, look at all
the different ways they've captured this Luigi guy. I mean
all these different.

Speaker 2 (05:43):
Different come on, it's different places.

Speaker 1 (05:45):
Of course he's in New York City, which is a little.

Speaker 3 (05:47):
Different, but we're all surveiled with the ring cameras and
the cameras on the dash cams, the I mean everybody, So.

Speaker 1 (05:56):
Why were you at the Shoe today? Was it at
the Shoe?

Speaker 3 (05:59):
Yes, you're out at the Shoe because we are promoting
the big live show we're going to do next Friday.
So that's a week from tomorrow, the twentieth, the night
before the big playoff game. We're going to be live
at the Shoe from five to six thirty, just celebrating
this moment, the first college football playoff game in Columbus.
It's so exciting. It's going to be on ABC six,

(06:21):
so we're gonna just really celebrate this moment, be live
at the Shoe from five to six thirty, and then
the football Fever takes over at seven o'clock. They'll be
live at the Shoe also like for an hour.

Speaker 1 (06:32):
Okay, so you're you're not going to be doing your
thing though.

Speaker 3 (06:34):
No, not in the seven o'clock that night. I'll just
be on from five to six thirty and then ten
to eleven thirty.

Speaker 4 (06:39):
Right inside the shoe or outside.

Speaker 3 (06:43):
The word on the street is we're going to be
in the shoe.

Speaker 4 (06:45):
See that's not entertaining at all. I want them outside
for that hour and a half. That would be Oh,
I like them inside. Do you mean I think I
want to see you doing it in the cold out there.

Speaker 2 (06:53):
For in the cold in the shoe.

Speaker 1 (06:56):
They'll be inside the shoe.

Speaker 3 (06:57):
It's not going to be like up in the media box.
That will be like in the you can see the shoe,
but we'll be inside.

Speaker 1 (07:03):
Don't be on the field level. Be entertaining.

Speaker 6 (07:05):
I like that.

Speaker 1 (07:06):
Well, they'll be field level, I thought Chuck meant where
people can come by. If you're outside the stadium, it
would be easier for people to come by. But when
you're inside, clearly they're not going to let just you know,
the public come in there where you guys are at.

Speaker 3 (07:19):
No, that would have been fun, but we were Yeah,
we're going to be in the shoe from five to
six thirty and then seven to eight for the football favor.

Speaker 2 (07:26):
I'm so excited.

Speaker 3 (07:27):
So we were out there filming some promotional content just
to tell people, hey, get excited. The game is coming.

Speaker 2 (07:32):
We're celebrating to a good day for it.

Speaker 4 (07:35):
With the sun and oh yeah, blessed well we were
it's not warm.

Speaker 3 (07:38):
Me and Rodney were like, oh great, let's film a
promo when it's you know, nine below and with the
wind chill, and so we were out there. That's why
I have toe heaters right now and hand warmers and
they were so nice.

Speaker 2 (07:51):
We just popped up.

Speaker 3 (07:52):
Out of our cars, ran over read our lines really
fast in the cold, and then ran back to our
cars and our marketing team they're out there set things
up and tearing it down and everything. They're so wonderful.
So that's what we.

Speaker 7 (08:04):
Were up to.

Speaker 2 (08:05):
By I see you later, stay warmer exactly.

Speaker 4 (08:09):
Yeah, no, it was.

Speaker 3 (08:10):
It was fun.

Speaker 1 (08:10):
Well, speaking of that, Ohio State calling for a scarlet out,
scarlet out, scarlet out in the Yeah, the the game
on a week from Saturday.

Speaker 2 (08:20):
Scarlett today for my p you are.

Speaker 1 (08:22):
Yeah my coat yes, so yeah. They're saying, uh yeah,
of course the first round Tennessee blah blah blah, it's
going to be an awesome atmosphere. They go on to
talk about they've had a scarlet out at least once
during the regular season over the last four years, including
against Nebraska if you were wandering in October. Yeah, so anyway, Yeah,

(08:44):
scarlet out meaning they just want everybody to wear their
home jerseys or something scarlet red close enough kind of
a thing, so where when you look up in the sands,
it looks like solid scarlet, which.

Speaker 3 (08:56):
Should be really cool because they think Tennessee is doing
a wide out. Yes, so it'll be nice and obvious
who's who, right.

Speaker 2 (09:03):
Yeah.

Speaker 1 (09:04):
The other part of that, too, is that I saw
the tickets start at like one hundred dollars. They sold
out very quickly, and then it was like, well, now
it's going to be you can buy them from whatever
ticket brokers or what have you. So but yeah, clearly
it's going to be that whole The shoe's going to
be bulging with so many people in it.

Speaker 3 (09:26):
For true, because it's that it's the weekend before Christmas.
A lot of folks have taken the full week off,
so this is going to be like the ultimate kickoff
to the holiday season. I don't know what the weather's
going to be like. I don't know that it matters,
because I think people are just gonna be ready to
show up and show out.

Speaker 1 (09:45):
You know how many times, Chuck, I know you've seen Stasia, Yeah,
for a little while, walking in and out and so
on and so forth, more closely now over the last
few weeks, but the entire where are we at now?
Six years? Five years? Five years, five years she's been
coming to I have never witnessed her walk in with
a cup of coffee. Today she walks in with a

(10:07):
Tim Horton's cup of coffee, and I was like.

Speaker 2 (10:09):
She was like, hey, who are you?

Speaker 1 (10:12):
She's like, that was a freezing I had to have
some coffee.

Speaker 4 (10:16):
Was it actual coffee or was it some fancy schmancy something.

Speaker 3 (10:20):
It's a vanilla latte? Is that fancy schmancy is a coffee?

Speaker 5 (10:24):
Right?

Speaker 1 (10:24):
Yeah, yeah, there's that's Tim Horton's though, Right, Yeah, she's
of the people, dude, She's not the snobby twelve dollars
you know who coffee.

Speaker 2 (10:32):
I wouldn't even know how to order something like that.

Speaker 3 (10:35):
I had to ask my sister, my baby sister. She's
well she's almost thirty, she's not really baby, but anyway,
she's my baby sister. She worked at Starbucks for a
couple of years, and so I'm like, well, I don't
you know, I don't really like coffee.

Speaker 2 (10:47):
What should I order?

Speaker 4 (10:48):
Because you have.

Speaker 3 (10:49):
Meetings and people are like, oh, let's meet for coffee,
and I never know what to order because I just
don't drink coffee.

Speaker 1 (10:54):
You have a go to now.

Speaker 3 (10:55):
Now, I just get a vanilla latte and I can
make that work. But it's very very rare, which is why.
So I walked in and I was like, oh, I've
got my Tim Morton's cup, just like Blazer. And I
thought about that as I was coming in.

Speaker 4 (11:06):
And here I am staring to get mine, Yes, and
a big cup of Folgers black silk over here? Bring it?

Speaker 1 (11:14):
Okay? Is that really what it's called? Yes, black silk? Oh?

Speaker 4 (11:18):
Yeah?

Speaker 1 (11:18):
Which your folders blend, which is really just folders.

Speaker 8 (11:22):
Right, I know.

Speaker 4 (11:22):
It's it's a different It's a heavier Folgers doesn't have
the bitterness of the typical roast the Columbian. It's got
a very mellow, very rich bru into it. I just
I like this of all the folders. You're looking at me,
like missus Olksen from Maxwell House. Stop that no, No.
When I was you said it's a little heavier. And

(11:43):
then I'm like, okay, oh you mean like the taste
of it or whatever. It's just more substantial. The coffee
taste is more substantial.

Speaker 1 (11:50):
I was like, oh, you went from thirty weight to
forty weight or forty weight to thirty weight. It's your Yeah,
it's your tin. W what do you call paper?

Speaker 3 (12:01):
You were talking about oil?

Speaker 2 (12:02):
Gout it right?

Speaker 1 (12:04):
Uh? You know what goes great with coffee, which I
failed because I don't have them in here. Of course
I don't know. You like donuts, You would have a donut,
I know.

Speaker 3 (12:13):
I think do you think I only got coffee when I.

Speaker 2 (12:15):
Got a big old apple fritter to.

Speaker 1 (12:17):
Go with it. I've seen it like they put an
air hose in those. They're like, those things are enormous.

Speaker 6 (12:25):
Man.

Speaker 1 (12:25):
I saw them in the in the window when I
was down.

Speaker 2 (12:28):
There with energy burst and some caffeine and here I am.

Speaker 4 (12:31):
Yes.

Speaker 1 (12:32):
The reason I say it is because Krispy Kreme is
well today they're doing it and I saw this, you know,
as we're getting ready for the show, and I go, man,
it would have been nice to know that this morning
and clearly has been, in fact all day. But they're
doing you get a dozen of the original glaze for
free when you purchase a dozen. So well that's the

(12:52):
thing too.

Speaker 2 (12:52):
Now you got to get one.

Speaker 1 (12:54):
Yeah, but twenty four donuts insight.

Speaker 2 (12:57):
You say that like it's a problem.

Speaker 1 (12:58):
Well it could be if there aren't very many people,
because then you feel, are you one of the Like
I look at something like that, I go, it's my
duty to not waste the.

Speaker 3 (13:08):
No, you have to eat them. I mean in those
Krispy creams, you can eat five of them in just like.

Speaker 1 (13:14):
A cue bit problem. They will literally melt. They're so
easy to eat, and.

Speaker 4 (13:18):
You know every bite you're like, I should not be
eating this, I should not be eating but you you
can't stop there.

Speaker 3 (13:24):
It really sounds like sood a lot of friends to
join you. No one's gonna turn down a Crispy Cream.

Speaker 1 (13:31):
Hey, they got some of these. The Grinch donut Now
at Krispy Cream it's an unglazed donut filled with cookies
and cream flavored filling, dipped in grinch green icing, and
then there's chocolate icing smirk and butter cream hair on it.
Then there's the Grinchy Claws donut. Similar to what I
just read. Then the Cindylo who marry berry tree donut? Right,

(13:56):
it's really complicated. That's the original glaze don't dipped in
strawberry flavored ice. He decorated with a green butter cream
tree festive sprinkles top with a star. How long does
it take to make that Krispy Kreme?

Speaker 4 (14:10):
Oh okay, I thought you were back to Starbucks again,
because that sounds like they're coffee menu too. It's one
of the reasons I can't go there. I don't need
new words for large. You know, tell me, I gotta
you mean DENTI No, I mean large, big damn cup
of coffee.

Speaker 1 (14:24):
That's all I'm saying. What's wrong? Something wrong? You have
on your face like it looked like you drank something
bitter quite frankly, I.

Speaker 2 (14:34):
Looked up and you were like when they're around me,
I agree with you.

Speaker 3 (14:40):
It's that moment I don't know what I'm ordered.

Speaker 2 (14:42):
I wouldn't go in there because I didn't know what
I was going to order.

Speaker 3 (14:44):
I'm not going to say the right size. Yeah, I'm
intimidated by Starbucks.

Speaker 1 (14:49):
Yeah, I can get that way, I guess.

Speaker 9 (14:51):
Sports and the Mark Polaser show.

Speaker 3 (14:57):
This is my favorite song in the whole white world.

Speaker 4 (15:04):
Nack.

Speaker 3 (15:05):
How do you know he just knows whoa laser's tangled.
I was doing a twirling to come back from commercial too.

Speaker 2 (15:17):
Oh my gosh, I love this song.

Speaker 1 (15:20):
I will say she's effortless, man.

Speaker 4 (15:23):
I know.

Speaker 2 (15:25):
I know because you just.

Speaker 1 (15:26):
Like you're listening to go and then you're looking at
her singing.

Speaker 3 (15:30):
She's like, yeah, she makes it look easy.

Speaker 1 (15:32):
It doesn't look like she's like, you know, kind of struggling.

Speaker 3 (15:35):
When she sang this song last year in concert. Yeah,
that was one of the moments that I ugly cried,
just one of them.

Speaker 1 (15:42):
The other one of the other and boy, Chuck Chuck
and I probably could go for literally if we'd go
on nine o'clock tonight, probably going back and forth on
what I'm about to say, but frontless, you're talking about
lead singers who look effortless singing. Steve Perry was one
of those guys for Journey. For me, like when you
watched him sing and you listen to him, it's just

(16:03):
like there is no waiver there, there's no he as
pure as it gets. That is an amazing voice that
guy had. He doesn't have it anymore because he had
some sort of something happened.

Speaker 4 (16:15):
Where he's it's called age mark, it's called getting yeah,
but there.

Speaker 1 (16:18):
Was I think it was an actual medical diagnosis something along.

Speaker 3 (16:21):
You have singers like Julie Andrews, you know, Mary Poppins
and Sound of Music. She had surgery on her throat
to try and help her keep her voice healthy, and
something got messed up in the surgery. She can't sing anymore.
So whenever you see her now, if she's participating in
movies and things, she doesn't sing.

Speaker 2 (16:39):
That's heartbreaking.

Speaker 1 (16:40):
What the guests, you know, who else can really really
hit the notes much?

Speaker 9 (16:48):
Hello?

Speaker 1 (16:50):
You got to start a band, dude, because I'm telling
you the karaoke doesn't do you justice.

Speaker 10 (16:55):
Okay, I have to share with you what just came
across in my feed minutes ago.

Speaker 1 (17:01):
Okay, okay, and.

Speaker 10 (17:02):
Stacey will be interested in this, to be sure. So
this is from our friends at six one four. There
is another pizza that we need to try.

Speaker 1 (17:11):
Oh no, when you guys are doing I'm coming down
to the station.

Speaker 3 (17:16):
I hate it already.

Speaker 1 (17:19):
This is Rosco's in Waynesville.

Speaker 10 (17:21):
So Waynesville is like down where the Renaissance Festival is
you get down seventy one and you know I.

Speaker 1 (17:28):
Love that, So you go down there. Yeah, yeah, it's
big fun, right it is.

Speaker 10 (17:32):
So they now have what they call the Class of
eighty four lunch Lady Pizza.

Speaker 1 (17:37):
Oh do you tell what's on it?

Speaker 10 (17:40):
So, according to Roscoe's, it has peanut butter, sauce, chili,
and cheddar cheese.

Speaker 3 (17:48):
Ew.

Speaker 1 (17:49):
It is named in.

Speaker 10 (17:50):
Honor of the lunch ladies who worked in the schools
in the seventies and eighties.

Speaker 1 (17:53):
They say, this is what they served us and it
was our favorite. Oh so they made a pizza out
of it. I like all these things. So peanut butter,
sauce and cheddar cheese. You would be have you had
peanut butter on like a big old burger? Have you
ever had that?

Speaker 3 (18:08):
Have not?

Speaker 2 (18:09):
Oh my god, people rave about this.

Speaker 1 (18:11):
It's incredible. Marshall Statia Chuck, I'm telling you guys, it
is uh. My friend Rich who used to own a restaurant.
He's uh, doesn't you know that it's no longer around,
But he had a burger there and it was over
he was over there off of Strock and Cleveland Avenue,
and there's used to be big Bear over there, we'll

(18:33):
go way back memory. Yeah, yeah, it's it was in
that area and he has since he doesn't have the
restaurant anymore. COVID wrecked him. But you want to talk
about what an amazing menu that guy had, and he
had that burger, and I'm telling you it is the
most you just you hear that, and you know what,
but you take a bite of it, You're like, wait

(18:55):
a minute, so it's it? Actually, I know it does
not sound good.

Speaker 10 (19:00):
Spicy peanut butter like with some chili like chili flakes
and some some hot pepper in it. Yeah, oh yeah, Oh,
Crema has a great version of it. It's a spicy
peanut Butter's fantastic.

Speaker 2 (19:13):
You know, I do love Krema Marshall.

Speaker 3 (19:16):
I was like, extremely pregnant.

Speaker 1 (19:20):
Kind meat up.

Speaker 2 (19:21):
We would meet up for lunch.

Speaker 3 (19:22):
Because I was like, you know, what sounds good butter
and marshmallow sale.

Speaker 1 (19:27):
But a pregnant asked that question. Don't even bother answer, right,
don't say what what is?

Speaker 3 (19:33):
Marsh was like, let's meet, let's go, and so he was.

Speaker 2 (19:36):
We were over there.

Speaker 3 (19:37):
But I don't know about this peanut butter with spice
to it.

Speaker 1 (19:41):
I'm just thinking about this pizzas thing. Still, man, is
this come in a box or a hefty bag?

Speaker 10 (19:46):
Well, that's a great question because he could be either.

Speaker 1 (19:48):
It might be a little sloppy.

Speaker 10 (19:49):
Oh yeah, they just came across my feet a couple
of minutes ago. So we have some snow showers on
the way in again. Some of this is already starting
to move through the Dayton area. There's a little bit
to our worth up near Marion and Kenton. We're gonna
see some more snow showers tonight. That may give us
some slick spots. So interestingly, enough, like last night, it
comes through fast. It's enough to leave behind maybe a

(20:11):
quarter to a half inch, but that's enough to make
the road slick. So tonight look for that again. Probably
have a few slick spots in the morning twenty for
your overnight load tonight Friday, partly cloudy, not as windy,
thirty five in the afternoon forty six on Saturday.

Speaker 1 (20:27):
All right, marshall, thank you. It is uh twenty five
right now.

Speaker 4 (20:31):
It might be enough to make the road slick, but
it's not enough for you to drive on the freeway
at thirty miles an hour with your emergency flashers.

Speaker 1 (20:38):
On like it did last night. Just say it. They
were making me nuts last.

Speaker 3 (20:43):
Night with the flashing lights. I've never seen that.

Speaker 4 (20:46):
I actually it's illegal unless there hazard is illegal to
have those flashes.

Speaker 3 (20:50):
You're not but people Once one person does it, it's
like it's like contagion. Then everybody starts, well, I'm gonna
drive slower and put.

Speaker 2 (20:58):
My flashing lights on.

Speaker 3 (20:59):
And I don't understand it.

Speaker 2 (21:01):
I've never seen that in my whole life.

Speaker 4 (21:02):
Eight fifteen on the Outer Belt last night, coming down
from Dublin through Hilliard over to the far west side,
and people were driving literally thirty miles an hour on
the freeway. It was snow, it wasn't terrible.

Speaker 2 (21:12):
Slow down.

Speaker 3 (21:13):
I'm gonna slow down and I'll get in the right lane,
but I'm not gonna turn my flashers on.

Speaker 4 (21:16):
Yeah, and thirty. It's a sixty five mile an hour freeway.
You're going thirty. Get a bus pass for goodness sake.

Speaker 1 (21:23):
Stop there.

Speaker 2 (21:24):
I brought Spencer's truck last night.

Speaker 3 (21:26):
Spence has his truck. That's always the question. When the
weather's gonna get kind of inky, Marshall's like, did you
bring the truck? And that's the that's our code for
how bad the weather's gonna be. It's gonna be. And
I'm like, Marshall, do I need the truck. That's how
we know. So I brought the truck last night. If
he says bring the truck, you go, oh oh boy,
bring the truck. Here we go, all right, without further ado,
because I hear you trying to stretch it out station,

(21:48):
so you don't have to do I said.

Speaker 1 (21:49):
I know what you're I'm so into the I already know.

Speaker 6 (21:52):
Man.

Speaker 1 (21:52):
I'm on to you, man, I'm on to you. Tip station,
stop station. All right, here we go. We got three
headlines today. You're going to choose the real news. Three headlines,
two of which will be fake, one will be real. Okay, okay,

(22:16):
here we go.

Speaker 2 (22:16):
We winning strategy going here.

Speaker 1 (22:19):
Not trying to Once again, I look up and go, well,
we're we're probably gonna have to move along here. So
I'll go with the first one. Small town enforcing residents
to participate in Pajama Day to boost community holiday spirit.

Speaker 2 (22:35):
Oh that's cute.

Speaker 3 (22:35):
That sounds like a Hallmark movie.

Speaker 1 (22:37):
Small town enforcing residents to participate in Pajamaday to boost
community holiday spirit. I have to say. My wife's like, hey,
if we get the uh, you know, everybody gets the
same pajama. I said, let me stop you right there.
She didn't even get pajama all the way out of
her mouth. I go, hell, no, no, not happening. Really,
she wants to like picture. I'm like, no, honey, if

(22:58):
you're listening, you know I love you, I love our children.
I would I die for you guys. But man, please,
I can't do that. I can't do it.

Speaker 3 (23:06):
You mean, well, I love pajama Day and I I
never got to do that when I was We didn't
do pajama Day when I was a kid. So watching
Johnny get to do it, I'm like, this is awesome.
I was trying to do pajama Day on the news.

Speaker 1 (23:23):
I really am a heel Chuck, what is your headline?

Speaker 4 (23:31):
New trend has women shaving zebra stripes in their leg here.

Speaker 1 (23:41):
This is not a.

Speaker 4 (23:42):
Story about my beloved west Side.

Speaker 1 (23:47):
Well that's appropriate for this time of year.

Speaker 3 (23:49):
Yes, trend has women shaving zebra stripes.

Speaker 1 (23:54):
There's a lot. There's a yes, Yeah, there are a
lot of women who will let it go this time
of year when they're wearing pants to work. And so on.

Speaker 4 (24:03):
Look like they're walking around carrying two monkeys and headlock. Yeah,
it gets kind of weird out there this time of year.

Speaker 3 (24:12):
I have not seen that trend, but now I'm gonna
be on the lookout more.

Speaker 1 (24:16):
You keep your eyes open, it will scare you. Third
and final headline, More women are getting designer nipple filler.

Speaker 3 (24:25):
That's it.

Speaker 2 (24:26):
That's a headline. That's it.

Speaker 1 (24:32):
I like almost fell over when I said designer filler. Yeah,
more women are getting designer nipple fillers. I'm not sure
what that is, okay, but I saw it and started
dying laughing. I was like, I gotta do it.

Speaker 2 (24:47):
Kim Kardashian has a line.

Speaker 3 (24:50):
With skims that has like that. Yeah, that has kind
of like a fake element to it in those undergarments
that you wear.

Speaker 1 (25:00):
Oh okay, so it almost looks like you're sporting thhos
for lack of a better.

Speaker 3 (25:08):
When I saw it, I couldn't believe.

Speaker 4 (25:13):
You were to not have a pro reason you have.

Speaker 1 (25:17):
I saw it.

Speaker 2 (25:18):
It gets the pendulum swings the other way, and wow,
and here we are. Okay.

Speaker 3 (25:22):
So the small town forcing pajamedaate for town spirit. I
love that, and I want to watch this Hallmark movie,
because you know it would be perfect for that. Then
the new trend as women shaving ze zebra stripes into
their leg hair.

Speaker 2 (25:36):
That's just wild looking for the.

Speaker 3 (25:39):
Real the real headline, I actually saw this one. The
real headline is more women are getting designer designer nipple filler.

Speaker 2 (25:47):
That is just too weird.

Speaker 1 (25:49):
You got it, I got it. That's the real one.

Speaker 2 (25:52):
I was like, Blazer is totally gonna hind me with
his headline.

Speaker 3 (25:55):
Tuck that one away stage.

Speaker 1 (25:56):
I am sad. That's a real story. It is real.
What's wrong with them?

Speaker 2 (26:01):
All the things, of all the things.

Speaker 1 (26:05):
I Radio goes away from me. I'm going to start
a business that does that, does that something exclusively.

Speaker 4 (26:13):
That's something that your mother would be ashamed of you
for starting. You will probably make you rich. That's what
it comes down to. Designer nipple filler. My god, it's
a cat over there.

Speaker 1 (26:27):
It's the way Alex Stone and zac Attacks speak to
each other when Alex is he's getting ready to join
us like he is right now. Uh, they see there
it is and they can't they actually speak to each
other that way. They know what they're saying. With time,
did a ship leave for the mother planet. They left

(26:51):
a couple of riders back on Earth. Clearly, Alex, I
know we are up against it, as they say, so
as the bird flew becomes a growing pro I'm here nationwide,
I guess here we go again, right.

Speaker 7 (27:04):
Well, yeah, so for the kind of but for the
past couple of months, there have been a few dozen
I think we're up to like fifty five or sixty
people now who've gotten sick with bird flu and it's
mainly farm workers who've been around cattle, and the cows
get it and then they give it to the humans.
And then recently there was a child in northern California.
They don't know how the child got it, maybe from

(27:24):
a wild bird that the child came in contact with,
they don't know. In the last couple of weeks, it
was found in a popular brand of raw milk in
multiple samples, and if you drink the infected milk, you
can be then infected. And so that's why the advice
right now is to drink pasteurized milk from the grocery
store because that kills the bird flu virus and then

(27:44):
you know it's not in there. So now the new
news today being that there are five animals that have
died at a zoo in Phoenix, right outside of Phoenix
from bird flu. And they're not birds, not all of them.
Christy Hayden runs a Wildlife World zoo in Maricopa County.

Speaker 11 (28:00):
It was definitely devastating to all of us here.

Speaker 7 (28:03):
So it's only a couple days ago that Arizona reported
the first case of human bird flu. And now at
the zoo they have a cheetah, a mountain lion, an
Indian goose, and then two other types of birds that
have died, and then a white tiger is positive with
bird flu. But they think the white tiger is going
to live.

Speaker 11 (28:20):
And she says, we believe it was brought in by
wild birds.

Speaker 7 (28:23):
I think wild birds landed at the zoo and then
began spreading it that way. So they had been taking
steps to prevent this and then separating humans from the animals.
You know, you go and you pay and do the
experience where you get up close with the animals. That
they've stopped the human encounter part of it, but the
stopping it from getting to the animals they weren't able
to do that. And now they've got the animals that

(28:44):
have died.

Speaker 11 (28:44):
We implemented a lot of precautions before we even had
the positive diagnosis. As soon as we heard it was
in the area, we shut down all of our interactive
areas where people are interacting directly with the animals.

Speaker 7 (28:58):
So guy, so far no zoo employees are positive. They're
watching all of the staff of the volunteers who've been
around the animals to make sure they're not infected. And
guess they say now they're going to be fine. The
state Health Department said the.

Speaker 8 (29:10):
General population is at low risk for this disease at
this current time. It really takes that close contact with
the sick animal in order for the disease to transmit.

Speaker 7 (29:21):
And then another Arizona County they're detecting bird flu now
in wastewater samples, which is a way that the viruses
attracting communities to know where it is. But the other
thing that we just got like half an hour ago,
is today California has now founded in two house cats.
So in those house cats drank the raw milk, so
their owners are being watched now for any signs of

(29:42):
the cats give it to the human owners. And so
it's animals that are giving it to humans. They don't
know of any human to human but it's kind of
going around.

Speaker 1 (29:50):
That's never a good thing when they shut down their
interactive areas, because yeah, I've heard that before. Unfortunately my
wife was the one that was doing that. But that's
a whole different story, kind of bird flu.

Speaker 7 (30:00):
I don't I don't even know what that means.

Speaker 1 (30:04):
I hear these things and they bounce around in my
head and I'm like, why do I have to say it?
Why does it come out? I shouldn't say it. It's
not right, but yet you do? But yet some power,
Like do real quick, before we cut you loose, have
you tried peanut butter on a on a hamburger before?

Speaker 9 (30:21):
No?

Speaker 1 (30:22):
Okay, good, Uh, it's fantastic. It's surprising, it will surprise you.
That's what I'm going to leave you with. But we're
going to continue. No, you could do that. I think
you could do that. But I I that's what we're
going to continue talking about after we cut you loose
here and it's I have people responding to me. We
kind of talked about a little earlier in the show,

(30:44):
and I'm just leaving you with that. If you think
about it, try that. You think I'd rather get the
bird flu. It will surprise you, like it really will.

Speaker 7 (30:51):
Have you ever had a peanut butter and pickles sandwich?

Speaker 1 (30:54):
Yes?

Speaker 9 (30:54):
I have.

Speaker 7 (30:54):
Yeah, as a kid, I used to have those. That
was a weirdo in like first grade that I thought
they were great.

Speaker 1 (30:59):
Yeah, not too bad, actually not too Yeah. Now my
kids are like, you ate what? Ew?

Speaker 7 (31:05):
It's actually pretty good.

Speaker 1 (31:06):
I like stone. ABC News out of Los Angeles IX.
Thank you very much, letter, see you man. I had
a guy, Jeffrey send me a direct message. He goes, hey, man,
I'm with you. I put nothing but peanut butter on
a hamburger and it is delicious once in a while.
He even goes on to say I'll put a slice
of onion on it as well. Now I've never had

(31:28):
onion with the peanut butter with the burger, but I'm
here to tell you it will really surprise you. I
don't understand why it all works, because do you like, well,
you gotta like peanut butter, clear yeah, and you gotta
like hamburger, cheeseburger or whatever. And I'm not saying it's impossible.

Speaker 4 (31:49):
Yeah. No, I have been known to eat because I
love my my delly roast beef and I'll eat a
roast beef rapp and I have been known to eat
instead of fries or potato chips, dry roasted peanuts as
I am eating a roast bef app and I really
love how those go together. So I can see the
possibility of peanut butter on a hand derivative.

Speaker 1 (32:06):
There you in a roundabout way, you're kind of almost
doing that there with the roast beef part, and then
the peanuts, a.

Speaker 4 (32:14):
Dry roasted peanut are the closest thing to tasting like
peanut butter of all the nuts.

Speaker 1 (32:19):
I'm concerned. Yes, yes, yes, yes that is. And then
once upon a time at the fair, at the Ohio
State Fair, this would have been a few years ago,
my wife and I and this is where she and
I are deadly in those scenarios, because we're like going
down the where all the food is and it's like, hey,
you want to try that, Yeah, you want to try it? Yeah,

(32:41):
And then we're like just staring at each other like okay, yeah,
i'll get it. I'll get it, and then I go
up and get it and then she's like is that good?
You know or whatever. It's like the it's like the
roundabout way of going I would like to try that
as well. And I'm like, yeah, it's really good, you
should go get you one. And then she's like staring
at me, like all right, really is that? It's nice
to share? So it was the for the bun. It

(33:07):
was a Krispy Cream donut sliced in half, cheeseburger cheeseburger
in between those because you get the sweet and the
savory thing. Yeah. Now, the key there for me, I
felt like was you don't do ketchup and mustard and
all of that. You just do the burger. You could
do condiments if you wanted. If you wanted to put
a slice of lettuce. It's not awful because lettuce is

(33:28):
let's face, it's kind of bland anyway. It's just more
kind of texture. We didn't get a tomato. We didn't
have a slice of cheese.

Speaker 4 (33:35):
See cheese.

Speaker 1 (33:36):
Yeah, and that was fantastic. That's the one and only
time I've ever had that. But I thought it was
really good, and we've never done that. Like, say, at
a barbecue right over the summer, we have people over there.
I'm firing up the grill. We're gonna have some cheeseburgers
and guess what we're gonna have Krispy Kreme buns, you know,
or whatever. I haven't done that, and I need to.

(33:56):
I need to do that. But man, there's all kinds
of weird stuff like that that you wouldn't think works,
but somehow it does. Have you ever had some cheese
donuts because cheese?

Speaker 4 (34:06):
I mean, you know, my dad used to eat what
do you call him cream like Oreos cream cookies, except
they were lemon cream, and he loved to put cheese
with those. And then I know some parts of the
country you got to have a piece of cheddar with
your apple pie. Yes, why not have cheese donuts? Or
why not have apple pies that maybe have cheese melted
over the top of them like a pizza.

Speaker 1 (34:27):
Almost. It's odd that nobody actually just makes those. I
think you could do that. It doesn't sound appealing to me,
but I would try it by to that just to
see where it went. Yeah, it cheese goes with everything.
And most of the time, if all of the elements
of said creation I like, and then they're all together,
most of the time, I'm like, Okay, I'll try it,

(34:48):
because I like all the things that build whatever the
creation is. But you got to like each part of
the creation. Because if you don't like one or two
of the things, and there's five, now all bets are off.
That's not fair to eat that and those growth. Well yeah,
but you like by itself, you don't like that, you know,
or whatever? You know what I'm saying. Yeah, so, oh a, Mike,

(35:09):
are you there?

Speaker 9 (35:11):
I'm here, Hey brother, Hey, hey Jack?

Speaker 5 (35:14):
How you doing that?

Speaker 1 (35:15):
Pretty good?

Speaker 9 (35:17):
I'm good.

Speaker 5 (35:19):
I don't know if you guys ever tried this. I
know you're talking about peanut butter, but try peanut butter
on pepperoni pizza. If that I know, I know it
has to be thin, crusty pepperoni, no sausage. And I'll
tell you what, man, it's it's the salty and the sweet.

Speaker 3 (35:41):
And.

Speaker 5 (35:43):
We're gonna put a whole bunch of butter on your
whole pizza. But you know, just like to get a
little tablespoon and put it on a piece here and there.

Speaker 9 (35:51):
You spread it out really good.

Speaker 1 (35:53):
You spread it out. You don't glop it on there, right,
I mean you kind of got to spread.

Speaker 5 (35:57):
No, no, okay, no, yeah, I just pick a pizza, pizza,
pizza pizza, and then you just put a little dab
of peanut butter on it.

Speaker 1 (36:06):
Okay, right, So my question, Mike is which pizza And
it's fine to say which one because then the reason
I'm asking is the type of sauce, because there are
a savory sauce, there's a sweeter sauce. Depends on the
type of pizza. What pizza do you typically like the
peanut butter on is it? It's a go to pizza? Like,

(36:28):
what's the name of the the pizza joint?

Speaker 6 (36:32):
Oh?

Speaker 1 (36:32):
Okay, okay, I got you.

Speaker 5 (36:35):
Thin crust pe pizza.

Speaker 1 (36:37):
Then you use smooth peanut butter right, Oh yeah, smooth? Okay.

Speaker 4 (36:42):
Now see again, I would think more than one person
would know about this, and there might be some joint
out there offering peanuts as a topping on pizza. If
you can get pineapple on a pizza, which is sacrilege,
you should be able to get peanuts.

Speaker 1 (36:54):
On a Pizzamana, Mike, thank you very much for your call. Man,
I love pine I know you've told me that.

Speaker 4 (36:59):
Yeah, people, yeah, but it's if Man's in Hawaii, I'd say, okay,
but just in Ohio that just seems so weird.

Speaker 1 (37:05):
Now I can't do it every time. It's not like
every time I go to order, I'm like, man, I
gotta get it one of them Hawaiian pizzas because they
do you know, they put the cinnamon on it, and
it's ham and you know all of that. It's a
whole thing going on. But I love that burst of
sweet in there in the middle of especially if it's
you know, saucy or whatever. But I can't do it
every time, and man, it is polarizing. Some people will

(37:26):
fight you over that.

Speaker 4 (37:27):
Yeah, I mean it's I could see, especially with pork toppings.
If you're going with ham and sausage in pineapple, Okay,
you put pineapple on a ham when you put one
in the oven, don't you.

Speaker 1 (37:35):
Yes, most pizza, it's.

Speaker 4 (37:36):
The sweet or cuts the salty, So I can see
that going to get It's not something I would eat regularly,
but I wouldn't throw it at you if you gave
one to me.

Speaker 1 (37:43):
It's so so you do like it on pizza.

Speaker 4 (37:46):
Possibly, Yeah, it's okay, it's it's it's just not it's
one of those things like we've had the van Halen
talk before, van Halen versus van Hagar. That's not pizza
to me. It's a dish. It sounds tasty, but it
just doesn't.

Speaker 1 (37:59):
I don't know.

Speaker 4 (37:59):
I feel weird calling something with pineapple on it pizza. Okay,
it just doesn't make I don't know.

Speaker 1 (38:05):
Hey, John on the Legacy Retirement Group dot com phone lines,
Welcome to the show.

Speaker 12 (38:10):
Yeah, I was just calling in about some weird food.

Speaker 4 (38:13):
Go for it.

Speaker 12 (38:14):
The one thing my grandfather always ate and I thought
was gross, and then I tried it and I loved
it is a mustard and sweet onion sandwich.

Speaker 1 (38:25):
Like a Vadalia onion sweet onion.

Speaker 12 (38:27):
Yeah, yeah, okay, yes, on bread with mustard.

Speaker 1 (38:32):
I might throw a little dual pickle on that, but
I could go for that.

Speaker 12 (38:36):
Yeah, good stuff.

Speaker 1 (38:37):
Interesting. Now do you do just a couple of rings?
Are you talking about a whole solid slice of.

Speaker 12 (38:42):
A whole solid slide?

Speaker 4 (38:44):
Okay, okay, okay, I've actually done that whole count brother man,
they'll bite into an onion.

Speaker 1 (38:50):
I can bite into an apple, right, I might. No, No,
I love my onion on stuff, but I know I
couldn't do that. See I can't do that either, but
I definitely know people that are into that. My dad
also will do. He likes, he likes the the green onion.
He'll eat that with soup beans is what they you know,

(39:10):
the pento beans. Absolutely, so he'll eat that with that.
Or he'll have a slice of vedalia onion sitting there
and he'll take a bite to that. Some corn bread
there on the side. Corn Bread with my mom's corn
bread is legendary and it's savory, it's not sweet, and
she makes it clearly from scratch with you got the
good old Crisco lard that in a By the way,

(39:34):
the cast iron skillet is probably fifty sixty years old,
the one that she uses, something like that, And it's
amazing all of that. But should I be there right,
she'll send me pictures when she pulls them. She'll she'll
do corn bread right out of the oven, and then
she'll you send me a picture of and go, guess

(39:54):
what we're having. And I'm like, mah, because I have
her recipe and I cook it, and Jenny is gluten sensitive,
and she'll even she just throws out aside and goes,
I gotta have the corn bread when I make it
at home. Yeah, yeah, And I have a dedicated iron skillet,
by the way, that's just for that. I don't put
anything else in it, because it kind of absorbs the

(40:15):
flavors and stuff, and you don't want that when you're
making just Cornback back anyway on six ' ten WTV
dot com. All right, back to the odd food odd
combo food type stuff that we were talking about in
just a moment, Chief Meteorologists Marshall McPeek joining us. Now, Marshall,
I'm headed down to the Jackets game tonight, and I'm

(40:38):
not looking forward to the walk from where I park
to where I get into nation Wide Arena. Just say it. Yep,
it's going to be well, not very fun, and it's
going to be hockey weather. Yeah, well, it definitely will
be hockey weather outside it'll be well just barely colder
than inside quite frankly. But that was a lesson. I

(40:59):
had to learn a hard lesson when I first went
to watch hockey. I went in there and I had
on a short sleep. I was like, what is And
it was so funny because nobody warned me ahead of time,
and it's a what Yeah, it's a hockey ride. Yeah yeah,
I go call me dumb because I really felt stupid

(41:23):
and that and I did go and buy I think
half that's that's half the merchandise when they first came
to town. Where people going, I gotta stay warm in here.
You gotta layer up to go to a game. I
have no hair too, so I'm like, oh, I gotta
buy I gotta put on one of the skull caps too,
because all the heats escaping out of my head.

Speaker 10 (41:42):
A perfect excuse for more merch excellent, yes, but yeah,
be prepared. It is going to be a cold walk
from the parking into the arena tonight. Some scattered snow
showers are likely as well. Right now, there's some pretty
good snow coming through Tip City and Troy on over
into Springfield, some of that coming into just a little
bit into Madison County. We're gonna see more of that

(42:02):
getting into Columbus over the next hour and a half
or so, so make sure you're prepared for some slick
roads later tonight when you're coming out of the game.
A lot of this is going to be moving to
the east, but it will have left behind enough snow
that some slick spots will be possible. Twenty for your
overnight low tonight, little slick for the Friday morning commute.
Otherwise partly cloudy and thirty five in the afternoon Saturday,

(42:24):
well milder with a high near forty six and rain
on Sunday.

Speaker 1 (42:27):
All right, marshall, thank you. It is twenty five right now.

Speaker 7 (42:33):
Good grit swimmers, good great switers.

Speaker 1 (42:38):
Yeah, so you're a fan of the grits.

Speaker 6 (42:41):
Are you?

Speaker 9 (42:42):
Well?

Speaker 4 (42:42):
I said I had them a few years ago and
they weren't terrible, but I had not eaten them my
entire life because they are called grits, and anything called
grit just I don't know.

Speaker 1 (42:52):
I just felt like, no, I don't want that.

Speaker 4 (42:53):
Yeah, And when I ate it, it was it's what
I always would, you know, the old product cream of wheat.
I don't even know if they still make it or not,
but grits turned out to be pretty much what my
brain thought cream of wheat would be.

Speaker 1 (43:09):
Yeah, very very different things. I don't like creamy eat.
I don't like it. That's just the consistency and everything.

Speaker 4 (43:15):
It wasn't bad at all, but I wouldn't need it
all those years because it was called grits.

Speaker 1 (43:19):
Along those lines. For the first time ever, just literally
a few years ago, I tried it again because I
tried it way early in my life and gagged oatmeal.
And I love oatmeal, well flavored oatmeal, not plain oameal no,
not the plane and my wife will make the steel
oats that you have to soak in water and do

(43:39):
all this whole I'm just like what and so I
do like the Yeah, the stuff that's like the brown
sugar or the apples and cinnamon or and then you
put a PLoP of peanut butter in it. You can
do all raz peanut butter and everything. Oh see, I do.
And I just add that that that group of protein
in there. Plus I love the taste. I love the

(44:00):
thaie peanuty like sesame type, you know, dressing or the
sauce at different Chinese dishes and so on. I love
that that taste. But yeah, as far as that goes. Yeah,
for the first time ever, just a couple of years ago,
I started liking oatmeal oatmeal.

Speaker 4 (44:20):
If you flavor your own, it makes more sense to me.
Like you make the regular oatmeal and then throw some
apple sauce, some chunks of apple, some cinnamon.

Speaker 1 (44:29):
Maybe apple butter.

Speaker 4 (44:30):
If you'd rather have a little darker cinname texture to it,
that makes more sense than buying the prepackaged flavored because honestly,
to make a bowl of oatmeal big enough to satisfy me,
I need that whole box.

Speaker 1 (44:42):
Right, and then you're talking about what twenty eight hundred calories,
about four or five hundred gram sugar? Yeah, something.

Speaker 4 (44:50):
Still at all six of those little packets would go
into one big bowl to satisfy my belly.

Speaker 1 (44:55):
If I wanted a hot oatmeal breakfast. Let's grab Jared here. Jared,
thank you for listening and welcome in. So you have
some an odd food combination.

Speaker 9 (45:04):
Yeah, did you say Jerry, Jerry or Jared?

Speaker 1 (45:09):
Yeah it's Jerry.

Speaker 6 (45:10):
Yeah, I had a and I've been eating for years
peanut butter and jelly.

Speaker 12 (45:14):
And then you stick a slice of thick slice of.

Speaker 6 (45:17):
Balooney on there. Okay, if you really want to go crazy,
throw some dill pickles on.

Speaker 1 (45:23):
Oh my gosh, So let me get you strang. So
do you just is the baloney cold or did you
fry it?

Speaker 6 (45:32):
No, it's cold, you just take it out of the refrigerator.
But you know, yeah, it sounds strange. But every time
anybody in the family sees me, they leave the room.

Speaker 4 (45:42):
Did somebody in your family, dad, uncle? Did somebody eat
that and gave you the idea to eat it? Or
did you just drink too much?

Speaker 6 (45:49):
One night I started doing the way back Junior high
or something. One night I just said, why are we
putting a boloni on that? You know I always ate
peanut butter and jelly. Well, let's try to slice the blooney.

Speaker 1 (46:02):
I mean, I thought, you know, I'm gonna I'm gonna
go out on a limb here, and don't take this
the wrong way if this really isn't you though, Jared.
But Jared, that sounds like somebody who has smoked a
lot of weed who said, okay, okay, good, Well, don't
take it the wrong way. But that, to me sounds
like somebody who is very high who went, you know,

(46:23):
be a really good idea is to take baloney and
put it on.

Speaker 9 (46:29):
Yeah, did you guys ever? Do you guys ever have parina?
It's like me, it's a little thinner.

Speaker 1 (46:37):
No, how do you spell that? It starts with an
F F like Frank farina?

Speaker 13 (46:41):
Yeah, yeah.

Speaker 12 (46:45):
Or something?

Speaker 1 (46:45):
Never heard of it.

Speaker 4 (46:46):
I thought he wanted to know if I had dog
chow before, because yeah, no, Farina different, different, very different?

Speaker 1 (46:54):
Farina?

Speaker 6 (46:55):
Is that a?

Speaker 1 (46:56):
Is that like a? Is that a thing? Here? I mean,
can you get it at the store.

Speaker 6 (47:00):
Well, you used to be able to just get it
on in grocery, you know, and be like, oh, only
you know, in the same same aisle.

Speaker 1 (47:09):
All right, Jared, thank you. If you want thinner oatmeal,
why wouldn't you just thin you in there? You gotta
buy farina to get thinner oat Maybe it's cheaper, Maybe
the farina's cheaper or something.

Speaker 4 (47:22):
I just can't believe he came up with that idea
for bologney on peanut butter and jelly without the aid
of some sort of.

Speaker 1 (47:28):
I maintain you what I said or something I'm standing by.

Speaker 4 (47:31):
Say again, you know what, somebody somewhere ahead to look
at a cow one and go here, wonder what comes
out of those? So, I mean, you know, people get
inspired by the weirdest things.

Speaker 1 (47:40):
Yeah, you don't want to be the person that first
starts trying to figure that out. Like the Right Brothers
for instance, Like I go, well, why did they go, hey,
you know what would be a good idea? It's like
how did they how did they figure it out? And
how did they make it?

Speaker 4 (47:55):
We went over to as I was on Facebook last
week trying to find a good place to buy meat
freezeer meat for the house, and so we went over,
you know, one of my typical stops to get some
of it, which is over on the West side, and
they had liver worst.

Speaker 1 (48:08):
I've never had liver worst in my life because the
word worst is in there. Well, the word liver is
in there for me and I'm and then followed by
the word worst.

Speaker 4 (48:16):
So so you know the queens that I love liverworst,
like I know, it gets the liver worst and everyone.
So those you guys are here, you have to taste
it when we get and I'm like, okay, fine it
it's Bronschwiger, which my dad used to eat. Here's the
thing with Bronschweiger. You can only eat so much and
then it begins to taste like tennis shoes. It's I mean,

(48:37):
it's good while it's good, and then it just like
chances fight, you just go ew.

Speaker 1 (48:42):
And there's no warning, right, it just it just changes
and you're like, yeah, what just happened.

Speaker 4 (48:48):
But liver worst is essentially Bronschwiger with a fat around.

Speaker 1 (48:52):
It is all it is.

Speaker 4 (48:53):
It makes it look like a slice of bread, but
it's the same blasted thing. And I didn't know that
all these years.

Speaker 1 (48:58):
I feel like liver wors is redundant. I know, like, hey,
Lisa is in Westerville, Lisa, welcome in. So you got
an odd food thing you like.

Speaker 6 (49:10):
I do.

Speaker 13 (49:11):
And my dad actually showed it to me one time
and I told him he was crazy until I tried it.
But peanut butter on a ginger snap on a.

Speaker 1 (49:18):
Ginger snap, Okay, I see that, okay, and ginger snaps
are kind of what are they like the ones you're
talking about, the one you're described. Is it like a
square bigger than a cheese it? No, it's a cookie cookie. Okay,
all right.

Speaker 4 (49:37):
They're kind of like Nillo wafers.

Speaker 1 (49:39):
Oh okay about that size roughly?

Speaker 13 (49:41):
Yeah, yeah, okay they can be yea.

Speaker 1 (49:44):
Ginger snap with peanut butter on it. Okay. I don't
think that anything's wrong with that.

Speaker 13 (49:51):
No, it's actually quite tasty. It sounded very strange, but okay.

Speaker 1 (49:55):
Very good.

Speaker 4 (49:56):
My brains, the taste buds in my brain say, yes,
that's a that's a go.

Speaker 1 (50:00):
Yeah. I like nutella on everything. I never had nutella, oh,
never had. Maybe you shouldn't even messle with it, because
I gotta tell you it's you know, it's pretty expensive. Man.
We blow through it, you know at the house. We
you know, one of those huge jars of it. It's
thirteen dollars or something silly like that. But man, is

(50:20):
it good? I just discovered that a couple of years ago.

Speaker 3 (50:24):
Is it?

Speaker 1 (50:24):
It's it's like an apple butter ish type or taste,
nothing like that. It's a chocolatey kind of a what's
the what's the flavor? It's a yeah, it's it's kind
of chocolatey. But then it's a help me out, Zach attack.
Usually you always have that what is the what's the flavor?
I'll know it if I hear it. I just can't

(50:45):
think of it off the top of my head. With nutella,
do you like nutella? No, I've eaten it once and
I've never eaten it. I have no idea what you're talking.
So you you when you tried it, you're like or
you said you ate it once away as soon as
it touched my mouth. Now I gotta because now that's
driving me crazy. I have to, oh, come on, wait

(51:08):
a minute.

Speaker 4 (51:09):
Stuff in jars that Because you know, old people never
throw stuff away. And when I was a little kid,
like you know way little less than ten years old,
my grandmother had in one of her kitchen cabinets. She
never opened it. I don't know where she got it.
I've never seen it on the store shelf before. But
it was peanut butter and jelly together. That's in a jar. Yes, oh,
I'm sorry to interrupt you. It's okay, but it was

(51:29):
like squirrel peanut butter than jelly, then peanut butter than jelly,
and you could buy that at apparently some point in
our history. I've never seen it in an actual store,
but grandma had that jar sitting in her cabinet. She
never ever opened it, and even that did not appeal
to me, just because peanut butter and jelly should not
go in the same jar.

Speaker 1 (51:48):
They have that Goober's, I think is something that I'm
pretty sure that's on the shelf at the store, and
it's got both. I want to say, Google, the new
tele is hazel nut. According to Yeah, it's a chocolatey,
hazel nutty kind of m man, is it good? I
might get a jar just to try it, but see
I put it on an OREO forget it.

Speaker 4 (52:10):
Man.

Speaker 1 (52:10):
My eyes were rolling back in my head.

Speaker 4 (52:12):
I'm like, oh, there's something I put peanut butter off.
Oh yes, I will open up oreos and spread the
smooth peanut butter in there and close the oreos back up.

Speaker 1 (52:22):
Forget it. That's the way you eat oreo as far
as I'm concerned. Mark is in the Hilliard, Mark, Welcome
to the Show's you got an odd food combo?

Speaker 12 (52:30):
Couple?

Speaker 9 (52:31):
I got a couple. I'm retired military, so I've been
all over the world. One that's baby carrots and Spanish peanuts.
Try those together. It's really good. I guess it's a texture.

Speaker 3 (52:42):
Thing, you know that?

Speaker 9 (52:44):
And another one. Now my wife says she hears that
she's gonna kill me. But in my bachelor days, I
was a bachelor most of the time I was in
the military, but I would I would get spam and
cut it into slices and put it on like a
thicker bread, like a Texas toast, and put temci on it.

Speaker 1 (53:02):
Oh, is that a fermented good?

Speaker 4 (53:05):
What is kench It's a fermented hot cabbage dish from Korea.

Speaker 9 (53:09):
Yeah, yeah, yeah, yeah, it depends. You can get it
more spicey, you know, but Kimshi has a lot of
different stuff. It could be like the cucumber kiem she
sliced uff, but uh, this was cabbage kimchi, and uh,
it just had a good flavor to it. And then
another thing, I think, Chuck, I think we're the same age.
I'm fifty nine and they I don't. They haven't made
this for years and years and years. But it was

(53:31):
Google peanut butter, banana, chocolate.

Speaker 4 (53:34):
Yep, that's why kids Google Google.

Speaker 1 (53:38):
Google with a k okay, Google all right, and you.

Speaker 4 (53:42):
Would get the peanut butter, everyone and other flavors mixed
in there. You could get the chocolate or the banana
or the marshmallow or yeah, yeah, it was kind of
cool interesting. Okay, Mark, thanks brother, thank you for listening
and uh and calling it