07 25 25 07-25-25 He Said She Said -- It's Time For Dessert

Episode Transcript

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(02:57):
with blinders on.

Speaker 1 (02:58):
It's tough to I had to get.

Speaker 2 (03:14):
Welcome everyone to another episode of He Said, She said,
I am your hostess Aggie and with me is the
very awesome rowdy Rick. How are you doing tonight?

Speaker 1 (03:24):
I have tour again, So I'm I haven't been in
this good of a lootin probably about ten years. I
will never take a fully functional house for granted ever again.
But yeah, so it's been fun anyway. So yeah, I've
been camping in my own house for like sixteen days.

Speaker 2 (03:41):
I tell you, that was a nice intro. It took
me back and I'm not gonna lie. I was actually
thinking it.

Speaker 1 (03:49):
I'm just being you're doing dessert. What better place to
do dessert than Mels Diner?

Speaker 2 (03:53):
That is true. That is true. God, that was such
a fun show. It was really weird to see Victay
back at that role because you know, he was a
very famous heavy back in the sixties and fifties and stuff,
and then for him to have that comedic turn was

(04:14):
kind of it kind of blew me away. It was fun.

Speaker 1 (04:17):
I loved it, dude. My mom used to watch the
heck out of that show. I said, fine, yeah, very familiar.
But yeah, I was like and I was of course
fighting with both Roca and chat GPT because you know,
restreams changed something. The images they used to generate automatically
would be fit to a size restream screen. So I

(04:38):
tried to have the signage above the windows so people
would know where we were having dessert, and it never worked.
I was like, you know what, screwed. I'm just gonna
I'm just gonna find the intro music so at least
people that are our age will know who we're supposed
to be having dessert tonight, just we're talking about our
favorite desserts. I figured what better place than a diner? Yes,
and what other diner than Mells.

Speaker 2 (05:00):
I mean that was there's so many you know, the
episode that's in my head right now is when Flow
decided to learn how to drive a semi she goes
right through the diner.

Speaker 1 (05:15):
The diner is no more for now.

Speaker 2 (05:19):
No, it was. It had one of the sweetest endings
to the way, you know, he decided to like go
up shop and gave her, gave each of the gals
the little creamers with the you know, bodhis checks in
them and everything. But it had a really good I mean,
I had a really healthy run. And I thought that
it was kind of funny that it was based on

(05:40):
an actual drama film as opposed to a comedic one.

Speaker 1 (05:47):
And it's like, it's like the reverse of what they
do today. Today they take everything that was cool and
try to turn it into cheesy comedy. And back then
they were taking stuff that was, you know, drama and
be like, let's make it funny.

Speaker 2 (05:58):
Yeah. They did that with I mean Heroes, which was
based on Stalle like seventeen and you know, so there
were a lot of comedies that were adapted from serious films.
So but I just thought it was funny that Diane
Ladd actually replaced Polly Holiday in the in the series

(06:21):
and she was actually one of the stars of the
original film, so it was it was kind of cool
when that happened. I was like, I remembered her. I mean,
mom had no idea what I was talking about, but
I had seen the movie and it had remembered Diane
Ladd being in it, and I was like, Oh, that's her,
She's from the movie, and like there's a movie. I'm like, yeah, Mom,

(06:41):
there's a movie.

Speaker 1 (06:42):
Yes, there's a movie. But yeah, I know. I've been
on an old TV kick because Amazon has a lot
of old TV shows, like I found Sanford and I
would since I couldn't do anything after like nine pm.
I was just sitting around watching old stuff make me laugh,
because otherwise I was going to be like, I don't
like but not right.

Speaker 2 (07:00):
No, that's so rough the past few weeks. And admittedly, yeah,
we had to you know, there were a lot of
shows that had to be put on hold. All of
your shows had to be put on hold, so I.

Speaker 1 (07:14):
Mean, and the thing about it is, there were times
when I even like, I'll short the schedule so I
can at least do something, and then I would get
up that morning and something wouldn't work correct quite right,
or something would be straining my you know, my jury
rigged a little bit of power that I had. I'm like,
you know what, I'm not going to keep straining the
system because if I give if it goes, I'm toasting.
I don't know what I'm gonna do. I just finally
just gave up. And dude, I would that the whole time,

(07:35):
I was like, I really need to work and I can't,
and it's driving me crazy. But so I started turning
on things to make me laugh. And here here's something
that I didn't know because I thought the whole us
stealing you know, TV shows from the British was fairly new.
I had no idea Sanfordism was based on a twelve

(07:56):
year long run British TV show.

Speaker 2 (07:59):
Yeah.

Speaker 1 (07:59):
I also didn't know that Red Fox was playing a
sixty five year old at forty nine years old in
nineteen seventy two.

Speaker 2 (08:07):
Yeah he he he aged very young, which is kind
of unusual for African Americans. Yeah, normally normal age.

Speaker 1 (08:17):
So well yeah, normally black doone crack doesn't just look
at just look at Samuel L. Jackson if he wasn't
looking him for a while old, hey, now, hey, hey,
hands on the table, man, hands on the table. I
don't know. I don't trust you over there. Just kidding.
She's like, damn it, what are you? Don't say that?

(08:38):
But no, but yeah no, So so that kind of
tripped me out. So I started doing some research because
I was like, I can't really do anything, so I'm
just going to play on my phone, you know, because
I'm always working on something. So I started researching the show.
That's when I figured out that in nineteen seventy two,
which was in it was when it debuted, he the
character was turning sixty five and he was only forty nine,
and he was also being paid twenty five thousand dollars

(08:59):
for every half hour episode in nineteen seventy two. That
is that is insane, insane for that, especially especially for
a black man in that time period.

Speaker 2 (09:11):
Mm hmm.

Speaker 1 (09:12):
You know. So that is three and I think the
and the only reason it didn't wind up running longer,
because I think it only did six seasons instead of
like it was either five or six instead of the
British twelve is because CBS got pissed off because they
were kicking their ass and they offered him more money
to come to a variety show and he took it.

(09:33):
Dude was set for life. Could you imagine making twenty
five thousand dollars in a half hour in I mean,
granted it didn't take a half hour to shoot, but
they were they were probably shooting three episodes a week,
so dude was making seventy five roughly, let's say, two
episodes fifty thousand dollars a week in nineteen seventy two.

(09:56):
That's like Bemerally Hillbillies money.

Speaker 2 (09:58):
Yeah, that's that's pretty match it. Yeah.

Speaker 1 (10:01):
I was just like, holy crap, could you imagine? I
mean I could, I couldn't imagine. I want to imagine.
I would like to imagine, but no. But yeah, So anyway,
and then I discovered today Amazon had Chips on, so
I was gonna write two stories for Twitchy and only
managed to do one because I sat down and watched
the pilot episode of Chips and I completely forgot that

(10:25):
Punch was like in all kinds of trouble in the
very first episode and then go out, then got out
of trouble, and then right back at the end of
the first episode. I was like, Holy crap, I forgot
what a screw up this guy was. You used to
think he was so cool when I was a kid,
and he's a screw up. He's like he's like Barney
Fife on a motorcycle.

Speaker 2 (10:43):
Yeah, he's still he's still going strong. Eric Strata, he
has it going on over in Mexico and telenovelas and stuff.
But he's actually working with Hallmark Movies and Mysteries with
one of their series as well. So yeah, he's he's
still doing pretty well and he's still you know in

(11:04):
Puerto Rico still loves that guy. We all do.

Speaker 1 (11:08):
I is somebody better bubble wrap the remaining gen x
icons like.

Speaker 2 (11:12):
Now, So it's really rough week.

Speaker 1 (11:18):
I mean, on top of everything else, I'm like watching
it like one of the kids I grew up watching
on TV just drowns and like this freak thing that
I still don't really understand what they'll happen. He's like
two years older than me and dead, and I'm like, uh,
that's like triggering my PTSD because I'm like, he's too
he's too close to my age to be dying. I

(11:38):
don't I don't know.

Speaker 2 (11:39):
He died the same way one of my cousins died.
He got caught and ripped, tied and just it took
him under. And you know, that's what happened to my
cousin as well. He my cousin was thirty eight when
he died, and it you know, it's just you cannot
predict a riptide. You you have to be very, very

(12:02):
careful when you're out there. And you know, Puerto Rico
being famous for their sandy beaches and their beautiful blue
waters and everything, but there are certain areas where you
should really not be in the water. One you could
be part of the food chain that's on the west side,

(12:22):
but on the east side there are serious riptides that
prevent people. I mean seriously, there are warnings everywhere, and
unfortunately my cousin, even though he was literate, decided to
ignore them and he went in and it was an
unfortunate happenstance. And but that's that's that's the seriousness of riptides.

(12:47):
They can actually drag you under and you can fight it,
but it's it's very strong.

Speaker 1 (12:55):
So yeah, Stephen, yes, I agree. And I actually used
up one of my eight I think one of my
eighty eight of my nine lives during this electrical incident
because when everything was grounding out, I figured a way,
figured out a way to make it work. And I knew.
I knew that eventually it wasn't gonna work anymore. I

(13:15):
didn't expect when it stopped working to happen in the
fashion that they did. So I'm in the old panel
and this is one of the ones with the vertical breaker.
It will hang on, you know, I'm sorry, horizontal breakers
vertical grounding bars. So when half the house would ground out,
if I went and just put a pair of pliers
on the grounding bar for a second and jiggled it, normally,

(13:38):
it would reground and things would work for a day
or so again, So and that worked that way for
a couple of weeks. So I had already gotten the
replacement breaker, thinking that maybe we could limp along a
little bit more without me having to drop almost thirty
five hundred fucking dollars. But that didn't work because, unbeknownst
to me, my son and this is after the roommate

(13:59):
had moved out now unfortunately had to move back in
because the old couple were like, nope, not doing this,
so that that added to the strain of my electric
cords too. But my son left the porch light on
and that was enough to cause the system to go nope,
we're done. And I didn't know that he had turned
the porch light on. So I'm in here trying to
figure out why it won't reground, and it pretty much

(14:23):
blew up in my face like they're they're the pliers
that I was using to reground. There is part of
the grounding bar now fused to the tip of the
pliers that I had in my hand. There's a piece
of it now missing, larger than the part that is
fused to the pliers. So I don't know how it
didn't hit me in the face.

Speaker 2 (14:43):
Wow, that was a divine intervention at work.

Speaker 1 (14:47):
I don't know how I'm still alive. This is about
the actually counting the time I nearly drowned that nobody
could explain how I nearly drowned in a pool. This
is now the fifth time I should have died and
I'm still here.

Speaker 2 (15:03):
There's a you know that your first of all, your
guardian angel is certainly working over time. And second he's
pretty sure, yeah, this is not your time yet, and
he's just intervening and just like swacking things away, saying, yeah,
not right.

Speaker 1 (15:16):
Now, dude, my garden, my guardian angels just upgraded the
McCallen twenty five. Get re inside, please this guy. Have
you seen what this guy's doing? But yeah, that's that's
the problem of growing up, you know, with a grandfather

(15:37):
who was a mechanic and did body shop work, and
my dad did the same thing, and then my dad
became an electrician, So following along with them and watching
the things that they do, I know just about enough
about all the things to just about be dangerous. So
I knew what to do for the short term and
was hoping I could get it fixed before it went
And uh, yeah, I probably should have started price checking

(15:59):
before I started having to do that because there were signs,
I just didn't recognize them like I noticed now that
it's fixed. I went to go plug in one of
my chargers, and of course I got some cheap chargers
when I got my iPhones, so I went to go
plug one in probably a couple of months ago, and
it sparked in my room and I was just like,
cheap Chinese piece of crap. Whatever. No, that was a

(16:20):
symptom of a grounding issue, and I missed it because
I'm a dumbass. Oh wow, I probably could have, you know,
called around months ago and gotten it fixed and not
nearly died. And that it's been two weeks pretty much
in the dark after nine pm. It's been fun.

Speaker 2 (16:40):
Well, I've certainly been lucky since that was a little
little person. I've been down to shove things in sockets, okay,
and this is before you know, you could tell which
side was ground so one side wasn't as big as
the other, you know, in a socket. And yeah, I

(17:00):
stuck a screwdriver at one once and I learned a
valuable lesson. Then I've I went hi king in a
mountain without the benefit of a buddy and I got
lost and I got stuck in a cave that I

(17:22):
did not see that you know, did that fell through
and I actually had to build up dirt and so
I could climb out. It was and I got home
this I'd left at eight o'clock the morning and got
home thankfully before the sun went down, because you know,

(17:44):
at the time, you know, your parents said, yeah, get
out of the house. You're not allowed back again.

Speaker 1 (17:48):
So I left.

Speaker 2 (17:51):
Yeah, And you know, and it's funny because you know people,
oh yeah, we used to go, you know, until the
street lights turned back. Ye, no street lights. I lived
so far out in the country that there were no
street lights where I was at. Okay, so I actually
had to gauge everything by the by the way the

(18:11):
sun was traveling through the sky. So when I fell
into that cave, I think I was about eight years
old at the time. Okay, this was like right before
we moved to the States. I was nine and a
half when I got here. And so I was like,
it wasn't about I'm going to die here. It wasn't

(18:33):
about I could have broken something. It wasn't about that.
It was about if I don't get home in time,
my mom's going to beat my ass. That's what it
was about. That was the incentive to get out of
that little cave. And I did. I managed it well.

Speaker 1 (18:48):
You know, an alvision and I have talked about this before.
It's interesting, you know, with how much how much things
have changed because we grew up in a time where
your local television stations had to remind your parents to
make sure that their children were inside by ten pm.

Speaker 2 (19:03):
Yes, do you know where your children are? You remember
that commercial?

Speaker 1 (19:10):
It was just normal for us, so we didn't think
about it here as an adult going dude the news
used to have to tell our parents to make sure
we were inside. That that's how disconnected from our lives
our parents were.

Speaker 2 (19:22):
But do you remember that Calvin and Hobbs had one
where Calvin actually snuck out of the house and he's
walking in the middle of the night to the pay
phone and he called the house came on, do you
know where I am?

Speaker 1 (19:40):
I'm gonna have to go find that now because I
don't think.

Speaker 2 (19:42):
I actually that's one of the classics. I mean, they're
all classics, but oh my goodness, I remember I loved
Calvin and Hobbs, and I wanted to have a little Calvin,
and I became my mom. I was so grateful. I
didn't have.

Speaker 1 (19:57):
One right, right, Steven, Steve like, remember that you actually
have children. To answer your question, my choice is the
ex wives were God's punishment for me, Sir, I said.

Speaker 2 (20:11):
I said, oh, and I have to say, Daniel, yes,
it made me very resilient. I you know, a lot
of people put in a position like that would be like,
oh my gosh, what do I do now? What do
I do now? No, there is incentive and you just
think about, hey, how do I get out of this situation?

(20:32):
And you get yourself out of the situation because you
have no other choice but to get out of the situation.
That's why when I was giving her and my daughter
was coming real quick, and I just said, well, I
guess I'll be pushing now. And my mom to the state,
does not understand how it was that I did that

(20:54):
without the benefit of drugs, and I'm like, well, she
had to come out. I mean, I had no choice
in the matter. And my mom's still freaks sad about this.
She still doesn't think that I'm capable. I'm like my
daughter's thirty, I'm I'm capable, obviously.

Speaker 1 (21:20):
Yeah, no, it's just I don't know, but yeah, it's
just it's just funny thinking about the time we grew
up in versus now because I'm like, dude, they used
to have to tell my parents to come find me
or make sure that they had I'm like, think about
that for a second. That's like all the warning labels,
Like you know, you know that every warning label you
read is because somebody did something stupid and sued and won,

(21:42):
so they had to put the warning label on there.
This is a can, This is a kid defining the
warning label on the cord of a curling iron. This
is not for internal use. When you were somebody came
up with the idea that, hey, we need a public
service announcement to make sure that their kids are inside.

Speaker 2 (22:00):
I just I cannot, but you know, I'm of the
opinion that every single warning nabel needs to go away
and just led nature restore the ballots.

Speaker 1 (22:12):
That's why we're we're honestly, you know, you know, in granted,
we didn't fight World War two or any of that stuff,
but that's why we're like the smallest recent generation. Because
there were no warning labels, we did stupid shit all
the time. I mean, case in point I, and you know,
and there were I mean in my career paths, because
it is now my my fourth fifth career change. I
lost count. I've also been hit by a car, I've

(22:35):
been shot, I've been shot at, I've been stabbed. I
used to break up bar fights. So yeah, if you
count all that up, I think the electric panel was
eight of nine, so I don't think I can do
anything else stupid for a while.

Speaker 2 (22:47):
Okay, it's time to wrap you up in cotton and
put you away. Yeah.

Speaker 1 (22:55):
Then you were like, and then, dude, I was mad
about missing last week too, because I really wanted to
do the show because I'm like, because especially because with
everything going sideways the way it did, it was kind
of really hard to, you know, talk politics when I'm
sitting here with my house falling apart around me, and
I'm like trying to give other people advice and tell
them stuff. But the fun shows I still wanted to do,
which is why I did pop up from time to

(23:16):
time and try to do something. And then you were like,
we should talk about favorite desserts and I'm like, oh,
that would be fun, and I was like, I just
I can't. And then I think it was because it
was so damn hot, and I only had you know,
one window unit because I trust me, I think I
may have used up eight and nine, to be honest,
which is why I can't do anything else stupid. I

(23:37):
was running my entire house off of three separate extension
cords and three search protectors, so I'm pretty sure I
should have caught fire. Holy cow, so well, not my
entire my not my entire cow. I had one, I
had one window unit working. I had you know, occasionally

(23:58):
had the TV plug in so I could have something
on it, so I wasn't just sitting in the dark
going I'm going to go crazy. And then I would
try to hook up my studio stuff to do some
of the stuff that I get paid for because I
have clients that I edit and stuff for, which is
why I was like and I was like, well, I
could still try to write for Twitchy, but I just
was not in the frame of mind. And then I realized,

(24:19):
you know, when we started unplugging shit yesterday, some of
those extension cords were really really hot. So if that
had gone on much longer, I don't know if I
would be here yet again, So yes, I think It's
time for cotton bubble wrap and good modio whatever you
all got.

Speaker 2 (24:32):
Yeah, it's time to wrap you' all.

Speaker 1 (24:34):
I think, I think, I think I've burned through all
my luck.

Speaker 2 (24:40):
Oh goodness. So I guess, without any further ado, we
should talk about our favorite desserts.

Speaker 1 (24:48):
Yeah, you realize you picked the topic. And I'm a
fat kid, so I'm like trying to figure out how
he I like have a million favorite desserts.

Speaker 2 (24:57):
Unforeseen, you know, circumstances, the passing of my dad, having
been here while he was in the hospital, and all
that I've been at my mom's and her comfort is
feeding people. I have gained weights and I cannot stress
this enough. I love my mom. I need to get

(25:18):
her away from the kitchen. I cannot stress using up today.
You can come, you can be me, and it's and
it's all Puerto Rican food, so of course I'm gonna
I'm gonna get my fill of it. And you know,
she comes up to me yesterday and she says, you know,
I have gained weight. And I looked at her and

(25:38):
I said, You're not going to get any sympathy from me. Mom,
I can't even fit into the pants that you just
gave me.

Speaker 1 (25:45):
I mean, you're coming further north, so you can always
send her into my kitchen for a while. I wouldn't mind.

Speaker 2 (25:54):
Oh she would love that, let me tell you. But
it's it's just I'm like, I need a break from mom.
I need a break from her being in the kitchen.
And I was just like, I'm gonna get it. I'm driving,
I'm taking her with me back home. And so we're

(26:15):
stopping at my sister's overnight.

Speaker 1 (26:18):
And typing sound you here is Aggie typing in the
words a place for mom.

Speaker 2 (26:27):
No, she's I thought that we were going to go
out and have dinner with my sister and brother in law. No,
my sister has actually conned my mother into cooking. And
I'm like, no, you cannot do this to me.

Speaker 1 (26:44):
Well, to be fair, and Danielle just made a decent point.
I think right now, she's just trying to keep herself busy.
So the more the more she does is probably better
for her, coming from you know, somebody who.

Speaker 2 (26:54):
Has Yeah, it helps her. And this is the woman
that's always been in control of every situation. So I
just let her be in control. And that means I'm
going to gain five or six pounds because I sitting
at the table eating everything feeds me.

Speaker 1 (27:14):
Okay, I mean it could be worse. They didn't. They
could have asked you to roast a duck.

Speaker 4 (27:21):
We went.

Speaker 2 (27:22):
I went looking. I went looking to see if anybody
here had it. I even called our old butcher. He
retired about twenty years ago. His son took over. So
I went over there and I asked if they if
they even have duck, and he said no, nobody asked
for duck around here, but we have. We have plenty

(27:43):
of white wing ub. I'm like, I'm I'm good. I'm good,
I'm fine, So I have to I will be. I
will be making a roast duck for my mom when
I take her with me, so she can have her
and that way I can control what I eat.

Speaker 1 (28:04):
Steve an interesting side note. I have actually never tried crimbrulet,
and the little locally owned pizza shop in the town
not too far for me actually had it on their
dessert menu. So when I went and got some takeout
one night, I was like, hey, can I get there?
They're like, no, we can only do that here because
I forgot. It's like set on fire or something. They're
like yeah, we can't.

Speaker 2 (28:24):
Yeah, it's they They apply a torch to the top
to crystallize, to caramelize the sugar.

Speaker 1 (28:31):
So, needless to say, once my twitchy checks and a
couple other things post, I will probably take my kids
for pizza and try crimbule for the first time. So
we may have an update to Favorite Desserts a week
or so.

Speaker 2 (28:43):
That's my number one. So but we'll start with number five.

Speaker 1 (28:48):
Only five. I got a caramera.

Speaker 2 (28:50):
Well, actually I have, it's more like eight because three
things are tied for five.

Speaker 1 (28:55):
So nice. Yeah, all right, So what are your three
side for fives?

Speaker 2 (29:01):
I it's cake. Well, but there's three different types of cake.
I could not pick one, so tied four number five
are Tres Leges, angel food, and spice cake. And I
know a lot of people like what happened to Karen?
What happened to Chocolate? What happened to Devil's Food?

Speaker 1 (29:19):
I like all cake, I got them covered in my list.
But angel food really is like with like, is it
just I do?

Speaker 2 (29:27):
I always liked the angel food and I it is
for me. It's a comfort memory that's attached to angel food.
I never had angel food until I came over to
the States, and I remember my parents took me and
my sisters to Luby's cafeteria and you know, when you

(29:54):
get to the dessert section, there's several desserts you can
pick from it. My sisters they all wanted the cherry
pot because it was red, you know, so so but
I saw and as I was going to go get
a pie too, and my dad reaches over and gets
the angel food And I looked at that and I
was like, what is that because it didn't look like

(30:18):
cake to me. It looked like styrofoam. It looked you know,
it looked like it looked like it was it was
like so dense. And he says, it's angel food cake,
And I said, is it good? I said, well, you
can have some of mine. So I put the cherry back,
the cherry pie back, and decided to just share. Dads

(30:39):
and I got there. You know, he he actually only
had one bite of it and then says, I don't
feel like having cake, why don't you take it? And
so he gave me his dessert because I really liked it.
So I've associated that memory with going out to Loubi's
and you know, being because it was a big treat,

(31:01):
you know, to go to Louby's, and so that's why
Angel Food has. I really really enjoy it. But I've
always liked spice cake. I don't know what it is
about it that I really enjoy it. I guess it's
all the cinnamon and the nutmeg and everything that's used,
and you can't go wrong with dread lushes. I don't

(31:21):
know if anybody here in the chat or listening has
never had it. If you have the opportunity to try it,
it's a wonderful vanilla cake that is drenched in three
different types of milk. You use condensed milk, you use
the sweet and condensed milk, evaporated milk, and regular milk.

(31:44):
And I've actually when I make mine, I elevated a
little bit. I use half and half instead of just
regular milk, so it's even the actual liquid that because
you're going to pour this liquid all over the cake,
so it's going to be completely soaked, and it's just
I feel my waistpan actually expanding just thinking about this cake.

(32:11):
It's it's very very good. And I've actually made it
a couple of times, like I said, actually one like
five times. The first time I used regular whole milk,
and then I decided, you know, I went to get
the whole milk, but I didn't have enough whole milk,
so I added whipping cream to it. And it was

(32:33):
so much better that that makesture was thicker and so
it actually it was. It was just it was so awesome.
So after that I just went with half and half.

Speaker 1 (32:45):
Just for that zeldam scratching it off my list. Bring it.

Speaker 2 (32:55):
But yeah, so those are my you know, I love
cake and I will eat almost any cake. There's some
cakes out there that I don't particularly care for, I
believe it or not. The Young Ah, the German, the
German one.

Speaker 6 (33:14):
With the yeah that for some reason, I don't like
the the stuff on top of it, even though it
has coconut, which makes no sense to me because I
love coconut.

Speaker 2 (33:26):
But I don't know, there's something about it that I
don't like. But but I'll still eat it. Don't get
me wrong, It's still cake. I've got very picky when
it comes to cake. I will I will eat cake,
any cake, but not fond I will not eat Fondant
at all.

Speaker 1 (33:46):
I think, Yeah, that stuffs kind of weird. I will
admit I do eat the chocolate fond and donuts, but
I'm not a huge man of the fond of cakes.

Speaker 2 (33:56):
But yeah, so what's your number five?

Speaker 1 (34:00):
Well, my number five, since we're trimming down, in the
words of Dean Winchester, I like pie. So my number
five's again probably three in total, are all pies and
variations of pies, two of which are kind of the
same thing but slightly different. Pecan pie is one of
my all time favorites, and then my grandmother introduced me

(34:22):
to something called a German chocolate pecan pie. I really
really like that. And then of course can't can't go
wrong with apple pie all the mode. So those, those
are those are my Those those are my hard fought
number five favorite three pies. And it took some whittling
down to get down to three because I really really

(34:43):
like pie.

Speaker 2 (34:45):
Pie is great.

Speaker 1 (34:46):
But yeah, but yeah, one of those is. And it's
funny because I didn't like it at first because for
the longest time, you know, Thanksgiving and stuff, it was
always I used to really like pumpkin pie. And then
I kind of just got to the point where I'd
eaten it in every Thanksgiving and eventually I got tired
of it, so I moved on to pecan pie. And
then one Thanksgiving we my grandmother, my maternal grandmother was

(35:10):
here because she lived out of state, but she came
up and she introduced me to German chocolate pecan pie.
And at first I didn't like it, but she's like,
take another bite, and I was like, eh, it's growing
on me. Now She's like, you like German chocolate cake
and you like pecan pie, you'll like this. So yeah.
My grandmother was one of those people if you will

(35:32):
eat what is in front of you, or you're gonna
go pick your own switch a little bastard. And don't
you dare try to bring her a brittle one. She will, yeah,
because she's like, if I have to go pick it,
I'm gonna go find the smallest, greenest one there, and
that is going to find your behind.

Speaker 6 (35:52):
Yeah.

Speaker 2 (35:52):
I made that mistake once. Never picked the thinnest one. Never.
Next time I brought a log. Mom laughs so hard
to let me go.

Speaker 1 (36:07):
Oh, and that's sad. It's like apple dumplings. Never had it.
My dad said it was too good to waste on
a kid.

Speaker 2 (36:18):
Now apple dumplings are good.

Speaker 1 (36:20):
Oh yeah, that almost made my list, it probably would
have if not for a dessert I was introduced to
by my second Xie's grandmother, which is actually my number one,
So we'll get to that later, Okay.

Speaker 2 (36:36):
My number four is a dessert that was made famous
in Australia and New Zealand. As a matter of fact,
Australia and New Zealand are still fighting over who had
the origin of this particular dessert. It's called the Pavlovla
and I love it because it's a meringue based cake.

(37:00):
I mean, you make this meringue and shape it into
a cake with a slight indentation in the middle, and
then you put it in a very low oven to bake,
and then you leave it in the oven cracked up overnight,
so that the outer shell is very nice and crunchy,
but the inside is nice and fluffy like almost like

(37:21):
a marshmallow consistency, and you top it with some cream
and fruit. And in New Zealand the fruit of choice
is kiwi. There's a shock.

Speaker 1 (37:36):
And uh, that's kind of that's kind of on ironic
for them, I guess.

Speaker 2 (37:41):
In Australias, Uh, they use qui and passion fruit, but
any fruit is used. They also use pineapple on it.
I prefer berries, specifically raspberries, and sometimes I will actually
ask for raspberry coolie to actually drizzle on top as well.

(38:04):
It is for me. It is such a beautiful dessert
and such a joy to eat, and but it's it's
very rare to find in most restaurants because it's it's
the time consuming dessert. You actually have to started the
evening before, and you know, before you actually serve it.

(38:27):
So going I will judge restaurants by the quality of
the desserts that they serve, and if I see Pablo
blah And on their list, I'm already a fan, so
because they do take a long time to make and everything.
But it is it's a it's a really I don't

(38:51):
want to say extravagant, but it makes you feel extravagant
when you're eating this dessert. So it's one of my favorites.
I've had it. The last time that I had it,
I was actually in DC and it was my birthday
and we went to a really nice restaurant. And I

(39:14):
always do this. I will go to the dessert section first.
I don't care if you have prime rib on the menu.
I don't care if it's a hamburger. I will judge
you by your dessert. So went to the desert section
and the dessert section wasn't listed, so I asked. I
asked the the server. It's like, do you have a

(39:36):
list of desserts? He said yes, our desserts actually change
on a weekly basis, So let me get you the
list for this weekend. He brings it and there it was,
and I told him straight out. I was like, I
want this one, so do I need to reserve it?
Because sometimes you actually have to reserve your desserts in
some establishments. And he said, yes, I will reserve one

(39:58):
for you. And he asked me what kind of fruit
I wanted. He gave me a choice, and thankfully they
had strawberries, not raspberries, but I asked the strawberries, and
so I got to enjoy it on my fiftieth birthday.
So that was fun. But yeah, that's my number four,
believe it or not. As much as I love it,
it didn't even crack my top three live.

Speaker 1 (40:22):
Everyone here knows you're only thirty five.

Speaker 2 (40:24):
Man, do do do do a lot of er? No? No, no,
I'm this will be the fifty ninth trip around the
sun this year. So yeah, no, it's true. Hey, birthdays
are the one thing the more you have, the longer

(40:46):
you live. So that's one thing I like about it.
What's your what's your number?

Speaker 1 (40:55):
Four? Well I have because again I couldn't decide. I
have a weird tie for number four. First Tierra Massue.
Absolutely love it, but it has to be done right.
There are places that try to do it. I was like,
this is not right, no, take it back. But then
my other one and again tied to same grandmother who

(41:15):
introduced me to drumm and chocolate cake. There was a
phase for my later teenage years, probably sixteen to nineteen
because she had moved back to Oklahoma by then, where
I was just completely over birthday cakes. So the first year,
because nobody they were like, so you just want ice cream?
Like I don't really know what I want. I don't
really want to want any cake, and I you don't

(41:37):
look at me like that. Same for a few years,
I didn't want cake, don't don't I'm trying to stap me.

Speaker 2 (41:45):
What the hell I was? I was kind of like
giving side eye to your heavy there for a second.

Speaker 1 (41:52):
Oh I knew you were I could feel it here like, so,
my grandmother came up with the idea and it was
it was it was awesome, and it was kind of
touching at the same time because she grew the fruit
that she put in it. And she's like, I'm gonna
make you a cobbler for your birthday. What's your favorite fruit?
And I will go see if I have it, and
if not, I will go get it from a farmer's market.

(42:12):
And I was like, well, I really really like peach cobbler.
So she made me from scratch for my sixteenth, seventeenth,
and eighteenth birthday, completely from scratch, including growing the fruit
peach cobbler. So and I can tear up some peach
cobbler that that's like pie on steroids.

Speaker 2 (42:31):
I'm just saying, oh yeah, oh yeah. I've always found
a cobbler to be more satisfying because there's more fruit
than there is crust.

Speaker 1 (42:42):
And so yeah, well it's not quite as I mean
the flakiness on the pie crust if you get it,
if they do it right, is awesome. But the the
while there's not as much crust in the cobbler, it's
a slightly different consistency too, So it's like it's like
a pie, but not that I did. I mention I
like pie, you like pie? Okay, just making sure I

(43:04):
mentioned that.

Speaker 2 (43:08):
Oh man, I do love a peach cobbler. Every you know.
That's one thing that I really look forward to when
I go to BUCkies because they have peach cobbler and
it is always gone. It's gone by mid morning. And
I'm like, it's not even a morning thing, but it's
gone by mid morning.

Speaker 1 (43:29):
Nobody cares. We're here for the peach cobbler. Dude, I've
only I've only been to BUCkies once and I couldn't
bring myself to pay what they wanted for their supposed
world famous brisket sandwich. Like that thing is too small
for one for two, it's rather expensive, and everybody's like,
you should have at least tried it. I'm like, I
can probably make better. So anyway, I.

Speaker 2 (43:56):
Was. I was the last time I was out of BUCkies.
I it was. It was a madhouse. First, the line
was like extremely long to actually fill up your vehicle.
It took me. I stopped on the way down to
San Antonio when I was coming here to my mother's
and it took me forty minutes to actually fill up

(44:20):
my vehicle that was just staying in line. But after
that I went inside and there was a family from
North Dakota. One of them was like making a video
about how what a wonderful place is this, and I'm like, oh,
you poor people.

Speaker 1 (44:40):
Do some people have never seen the store that big.
I mean, for those of you that don't have it
one near you, BUCkies is like Walmart, but bigger. And
it's funny because the first time that I ever went
to BUCkies, I was like, dude, this is this. This
makes our little Walmart in ourshmall town look small. But anyway,
so you know, we were we were waiting for the

(45:02):
gas pumps because we studied gas, so at that point
I was just you know, in my head, humming, waiting
in mine, waiting in mine. So we finally get all
that done. Then everyone's like, okay, we're going to go
and get some snacks. Now we don't have to wait
in the line anymore. So I go get my snacks,
pay for those, go out to the car, and then
the women that were with me on the road trip

(45:25):
decided that they needed to go to the bathroom. So
I was like, yeah, I'll do it too. So I'm
going by them, and the line to the women's restroom
was wrapped all the way around the two closest aisles
to the door of the women's restroom. So I walked
by them, and at that point it was no longer
a song in my head. I was like waiting in
mind as I walked past them and just walked right

(45:46):
back right into the So yeah, needless to say, I've
gotten sideye from other women than you.

Speaker 2 (45:55):
You know, BUCkies is an experience. I always recommend it
to everybody. It's I've actually been to one of the
smallest ones. They actually have like six pumps at this one,
as opposed to you know, forty or fifty like they
do normally and other BUCkies. The one that I stop
in is outside of Temple, and it's I mean, you

(46:19):
walk in and they have you know, you can buy clothing,
you can buy housewares, you can buy appliances, you can
buy all sorts of stuff. You can buy stuff for
your your dogs, your cats. You can buy everything has
BUCkies on it. I will want you right now. But

(46:40):
for the most part, the stuff that doesn't is you know,
and they carry high quality stuff. I mean, I bought
my Columbia jacket there, so you know, it's it's just
you know, that's one side, and then in the middle
is all of their food to go, and then and
the other side has prepackaged stuff like trail mix and

(47:05):
snacks and you know, and then there's a section for
your car needs. You know, you got your motor oil,
you got your one white wipe or fluid, you have
all sorts of It's just it's an amazing thing. And
whenever I go on long trips, I actually stop at
Buggies and I walk inside for walking purposes, so because

(47:29):
you can walk around twice and it's a quarter mile,
and then I get back in.

Speaker 1 (47:37):
The car and right I much never apologize for accidental laps.
Those are actually the best ones.

Speaker 2 (47:47):
It's nice to see you with dad. My favorite topic.

Speaker 1 (47:51):
My my my. So I have another side I experienced
from Bugies. This is this is before we went to
buy the snacks. So keep in mind, this is when
we were going down to New Orleans. This was on
the trip down, and they were like, one of the snacks,
you absolutely need to try our beaver nuggets. And as

(48:12):
soon as they said it, before I even knew what
was coming on in my mouth, I was like giggity giggy.
They're like, no, you son.

Speaker 2 (48:22):
Of them, don't you run beaver nuggets.

Speaker 1 (48:26):
I have two women in my car. Where did you
think I was gonna go with this?

Speaker 2 (48:36):
Yeah? Oh yeah, we have a new kid.

Speaker 4 (48:39):
Hi.

Speaker 2 (48:39):
Yes, you're right, it's about one hundred not gonna lie,
it's about one hundred pounds in at the normal size BUCkies.

Speaker 1 (48:49):
Yeah, I mean, I'm pretty sure. I'm pretty sure the
BUCkies that we stopped at was a larger than some counties.

Speaker 2 (48:55):
Yeah, they're I mean they're huge, and but you know,
it's experience I do. I recommend it to anyone. Just
go just once and and and enjoy. Just don't go
during a traveling holiday. Never go doing a traveling holiday.
And it's best to do it during the week days. Yes, yes, yes,

(49:21):
but anyway, all right, I guess we're.

Speaker 1 (49:23):
At number what three? Three?

Speaker 2 (49:26):
Okay? So mine is actually a variation on pie I love,
I love, I love pie. Don't don't say the giggity thingy.
But this pie is different. This one has a cake
crust and it's called Nantucket pie.

Speaker 1 (49:46):
Never heard of it.

Speaker 2 (49:48):
It's I'll send you the recipe. It's really it's not
difficult to make. It's cram Uh. You actually buy cranberries
and and you will cook them in sugar, a lot
of sugar because cranberries aren't naturally sweet, so you need

(50:10):
to sweeten them with a lot of sugar. And you
cook this down and you make a reduction of it,
and then you put that in a pie pan that
has been you know, buttered and floured. And then on
top of that, you're actually going to mix. You're going

(50:31):
to have a mixture that you pour over it, and
it's almost a cake like consistency, and you pour that
over the cranberries and then you bake that. And that's
Nantucket pie and it's I used to serve it almost
every Christmas, and I got away from it when we

(50:53):
moved up north and it was just not a lot
of people were coming because we're so remote that you
don't get a lot of visitors anymore. But for me,
it was like it was like a cross between a
Texas type dessert and Christmas dessert because you were using cranberries.

(51:15):
So and even though it has absolutely nothing to do
with Texas, it just had that Texas quality to it.
But it's called Nantucket pie. I'll send you the recipe,
I'll get it, I'll send it to you. And it's
one of my favorite desserts simply because the tardness and
the sweetness of the cranberries combined with that topping that
you put on it. It's just, oh, it's so good.

(51:37):
Oh I feel my waistline. How about you? Let's it
number three.

Speaker 1 (51:47):
My number three is actually a dessert that I make.
So I make a cheesecake, but I make a variation
on the cheesecake. Is it's got caramel mixed in with
the cheesecake, and then it's on a kind of like
I use the Oreo cookie crust so it has more
of a chocolate flavor to it when I make mine,
but then I freeze it because then I go to

(52:07):
town with magic shell over the top of everything to
give it a nice thick chocolate crust, and then I
throw cherries over the top.

Speaker 2 (52:16):
Oh, yes, it's good.

Speaker 1 (52:19):
Yes, So no, no, no flipping tables, Zelda, I did
actually mention cheesecake, although I almost changed it up just
because you were like, I'm going to hijack this podcast
if simply didn't mean cheesecake.

Speaker 2 (52:30):
She's upset that it made number three and that's not proove.

Speaker 1 (52:35):
Yes, cheesecake is number three, not number one, because it's
my show, not shells.

Speaker 2 (52:41):
You know. I hate to say cheesecake doesn't even break
number the top ten for me. I will eat it.
I will Okay, I'm gonna say this and take it
too hard. If it has sugar in it, I will
eat it. I would eat lugnuts if they were covered
in chocolate. I mean, I have no problem eating anything.
It's just that as far as reference, I don't think

(53:03):
of cheesecake immediately.

Speaker 1 (53:04):
When we meet in person because eventually we're going to
You really don't want to make you test that hypothesis, right, Wait,
you just heard me say that I cover my own
stuff in chocolate, So yeah, that's that hypothesis. One of these.

Speaker 2 (53:19):
Days it's It's nothing against cheesecake, Zelda. I promise you
that I still enjoy cheesecake. It's just not my go to.
So I do make cheesecake though, and I will eat
the cheeseca cake that I make, obviously, but I just
don't go out of my way for it. Well does

(53:42):
some people just add too many weird things to it nowadays,
And I'm like, I can't. Can I just have plain.

Speaker 1 (53:48):
Zelda's weird with her cheesecake anyway, because she's like, don't
mix the chocolate in because it tastes good. That's what.

Speaker 2 (54:01):
Okay, Well my number two you've already spoken about. Yes, ah,
that's my number two. I I got used to making
Sue when I lived in Germany because my German neighbor
really enjoyed that particular dessert and it was very I

(54:28):
don't know what it is about Germany, but when they
make their cakes, they they don't add a lot of
sugar to their desserts. They just don't.

Speaker 1 (54:39):
How does this surprise you?

Speaker 2 (54:41):
Has a lot of beets, they got sugar. I don't
understand why they don't use sugar.

Speaker 1 (54:46):
You've met Germans, yes, you remember the German chick from Benson.

Speaker 2 (54:52):
Come on, man, Well, you know, if they added just
a little bit more sugar to the dessert, be a
lot nicer people. But that said, she always enjoyed tearing
me Sue. So I taught myself how to make it,
and I would make it for her for I made

(55:12):
it for her birthdays, I made it. I would make
one for Christmas so that she could share with her family.
You know, that was always my gift to her, and
then for Mother's Day, I would make one and the
moms you know that lived in that same little the
townhouses that I was at, you know, we would get
together and we would have that for that would be

(55:33):
the coffee cake with the coffee, you know, when I
invited them over. But I would do it differently than
most people. I would use a combination of coffee and
khalula when I soaked the lady fingers. And apparently that
went over really well with everybody, because I remember hearing

(55:59):
that you can eat use coffee, or you can use
a coffee likuor and I was like, I'm not gonna
like just make coffee. Look, it has to be coffee.
So I would make you know, coffee, and then I
would it would be a one to one ratio of it,
and then I would soak him in there and then
you know, I would put them on the bottom and
then do the marskapone thing blah blah blah, you know whatever.

(56:20):
But apparently one one time I didn't use kalua. I
just used the coffee. My dafer was like this one
tastes different. I can't quite place it. I mean, it's good,
but it's different, and you know, she didn't want to
hurt my feelings. I could tell, and I said, I

(56:42):
didn't have any kalua, so I didn't do the one
to one ratio. And she's like, oh, is that what
you put in it? Yes, well, apparently it's difficult to
get kalua over there. And I never thought anything of
it because you know, being in the military, I you know,
we would just go to the class six. So before leaving,

(57:06):
I left her all of the liquor that we had
because we couldn't taken with us, and so she had
a full bar and she was like the best thing
that I gave that woman was the Kohluo.

Speaker 1 (57:16):
Shen's run up a great great point. The the sweet
from the if they're If the German sweets were as
sweet as we make them, they would clash with beer.
And I know this from experience because it used to
drive me crazy because you know, I would get lime
Aids and cherry lime Maids from Sonic and they were amazing,
and then I would go get one from Brahms and

(57:38):
it was terrible unless you were eating ice cream. And
then the two things combined and it's like, oh my god,
it actually tastes like cherry lime maid's supposed to taste now,
because the sweetness was coming from the ice cream and
your taste buds still aloading from it. So he doesn't
bring up a good point they made. They may make
their stuff, it's.

Speaker 2 (57:57):
True, but remember this is the country. That's so it's
half beer and half wine. They have plenty of vineyards.
Trust me, I saw them everywhere, and they're very famous
for their reestling and their sweet wine.

Speaker 1 (58:08):
So he had he had a He had a part too.
Sweetness would clash with their bitter dark humor.

Speaker 2 (58:14):
Oh they have no humor, honey, they have not a
humor whatsoever. Sarcasm is completely unknown to these people. Again,
this is why, remember we talked about this, This is
why that comedian ended up in jail.

Speaker 1 (58:30):
Oh, trust me, I know. Remember Gretchen Benton Aware.

Speaker 2 (58:36):
Yeah, I remember her. So what's your number two?

Speaker 1 (58:42):
My number two is actually a tie again, but it's
because I couldn't decide which one I was gonna pick.
I had to give a nod to fair deserts, and
I couldn't decide which one I was gonna go with.
So I picked two because one of them I found
later in life, and now I make them occasionally at
home now that I have a deep friar. Actually both
of them I've made it home. Uh funnel cakes preferably

(59:02):
with cherries over the top, and then also deep fried oreos. Yes,
I'm a fat kid, but dude, there's something about like
the the kind of like the funnel cake batter and
the melty oreo that I never thought was gonna taste
as good as it did. The first time I ate
the fird, I bought one of those and it was like,

(59:23):
you know you, this was years ago, so I think
I paid like six bucks for two back when they
were first coming out. I don't know what the hell
they would charge today. And I was like, this should
have came with like twenty because I ate both of them.
I was like, I want to go back for more,
and we're like, but I'm not gonna pay six bucks. Yes,
I don't know, but yeah, so yes, yes, I had

(59:46):
to give a nod to Fair Food because an Oklahoma
Fair is a big deal and dessert dessert plus the
corn dog were like my two biggest things with the fair,
although I did swear off corn dogs for a while
because at one point my parents took me to an
indoor and I don't know why it hit me so
much differently because I used to love all the spinny rides.

(01:00:06):
So I ate one of the giant corn dogs and
then went and gone on a tilted world in the
indoor fair. Couldn't do those for a while anymore either.
I'll let you fill in what happened. Oh, I don't
know why, because when I was outside, I was fine.
I loved it. But inside it just it did something
and I was just like, uh, stop the world, no,

(01:00:27):
I want to get off, and they couldn't hear me.
So yeah, needless to say, centripical force exercises by accident
are still not fun.

Speaker 2 (01:00:37):
No no, no, no, no no.

Speaker 7 (01:00:41):
Yeah that makes my stomach hert oh now I gotta
agree though.

Speaker 2 (01:00:52):
A funnel cake, Oh yeah, I can demolish two or
three of those at one sitting and have room for dessert. It.

Speaker 1 (01:01:00):
Actually, they're like, you just ate three of those. That
was your dessert. No, that was my main court, and
now let's go find.

Speaker 2 (01:01:09):
Well. I'd love I'd love to go into the State
Fair of Texas. And I don't know if you heard,
but the State Fair in Ohio they usually have a
butter sculpture. I think it's Ohio, could be Iowa. It's
one of the it's one of those. Uh, they have

(01:01:31):
a sculpture, a butter sculpture of Usually it's a cow,
not this year. You're not gonna believe what they sculpted
this year out of butter.

Speaker 1 (01:01:43):
I'm afraid to ask.

Speaker 2 (01:01:46):
The cold plake scamped couple.

Speaker 1 (01:01:49):
Oh, okay, that's funny.

Speaker 2 (01:01:53):
I gotta find it. I gotta have. I saw that
in a blurb on social media. I said, oh my goodness,
that is just that. That is going to live in infamy.
I there's this cookie artist. She made cookies of that
particular scene, and it has been lampooned in memes and

(01:02:17):
movies and all sorts of stuff. And now this butter sculpture.

Speaker 1 (01:02:23):
All right, And you said so, Actually I did look
because that wasn't herure. I knew Iowa had a butter sculpture,
but it's not usually a cow. So I wasn't sure
where the other one was. The one that usually does
the cow is Ohio.

Speaker 2 (01:02:35):
So it is Ohio, okay.

Speaker 1 (01:02:40):
And I guess Minnesota. Actually there's a there's a few.

Speaker 2 (01:02:44):
Yeah, there's a few of them in Minnesota has a
button sculpture as well. I don't think a currently.

Speaker 1 (01:02:50):
The New York State Fairs had one since nineteen sixty nine.

Speaker 2 (01:02:53):
I don't know if Texas has one or not. I've
never actually seen one I've ever been to that.

Speaker 1 (01:03:00):
They say they do, but theirs are specifically crafted to
whatever the theme of the fair is that year's But
it's been yeah.

Speaker 2 (01:03:06):
And it's usually in the indoor pavilion, and I normally
I don't. I don't go to the pavilion most of
the time. I just I stick to the stuff outside
and because it's more fun. But I remember eating deep

(01:03:26):
fried jello, deep fried butter, deep fried everything. I love
going to the fair.

Speaker 1 (01:03:38):
I mean, you've seen the host, Stephen Well, the host
and the host ask, but he's like, from bitter humor
to butter humor. This shoe takes some strange turns.

Speaker 2 (01:03:51):
I can't help it. Shiny objects.

Speaker 1 (01:03:56):
By the way, Stephen, you earned this one, well.

Speaker 2 (01:04:01):
Raptor says. The Ohio State Fair is on now, so
I would imagine that's who has the the butter sculpture
of the of the couple.

Speaker 1 (01:04:09):
Yeah, it's on right now, so I'm pretty sure that's
the Cold Flag crew. But yeah, I mean everybody was
getting in on that. Even Layer the cable guy posted
a bucket with a bucket chicken.

Speaker 2 (01:04:23):
That was that was so on brand for him though
he's such a great sport dude.

Speaker 1 (01:04:30):
One of the people we work with actually is followed
by him and interacts with him, and I'm like, I
hate you, I know, teld him to find me. He's like, no,
he rarely wreckon. He rarely acknowledges me when he does
interact from time to time. And there was I didn't
even know that until it was it was Paul. Yeah,

(01:04:51):
they were doing one of his movies and he actually
interacted with the tweet. So I went and found him
in the Kailer radio kind of like you can come
stay hi in the chat if you want, please please be.
I didn't put the police police, but that would be
in our chat room, even if it was only for
thirty seconds. What have an awesome I tried, dammit, I tried.

Speaker 2 (01:05:12):
M m okay, So I guess we're up to number one.

Speaker 1 (01:05:18):
Did you do your you already did your number? Did
you do? Yeah? Did you do your number?

Speaker 2 (01:05:22):
I did?

Speaker 1 (01:05:24):
Oh that's right, Hey, we we got I tracked I
got distracted.

Speaker 2 (01:05:28):
Know we did that a lot.

Speaker 1 (01:05:30):
I guess we are. I guess we are at number ones.

Speaker 2 (01:05:34):
So my number one you have also brought up is
creme brewlay. That my number one.

Speaker 1 (01:05:42):
We'll be rectifying that too.

Speaker 2 (01:05:45):
I I make a pretty decent c brewlay. I have noticed, though,
that a lot of restaurants tend to like take liberties
with the flavors of a cramrolay, and I am a purist.
I prefer just a vanilla bean flavoring and the wonderful

(01:06:07):
caramelized crust of granulated and brown sugar. And to me,
that's that's fine. I've had one that is a banana
flavored which wasn't too bad. Someone I don't remember where
it was. I want to say it was somewhere in Dallas.
I had the distinct displeasure of having a Cranberwley that

(01:06:29):
was flavored with aniseed and something else and it just
was it. It just it did not belong in there.
And I just had And it was a nice restaurant,
don't get me wrong, but it was just a weird flavoring.

(01:06:52):
I like aniseed in certain things, but but not for Cremberley.
It was kind of weird. It struck a weird chord.
I've had the raspberry flavored, and as much as I
love raspberries, I really didn't care for it all that much.
I'm just I prefer because it is a custard. I

(01:07:14):
prefer it to just Dave vanilla. You know that's the
standard and everything. But yes, when we meet, I will
make you cram Brewlet I have the between torch and everything.
Even though I don't use the torch. I actually put
it under the broiler.

Speaker 1 (01:07:32):
You're gonna be home winn again on my way tomorrow,
see you tomorrow. Yeah, yeah, we do need to plan
a meet up down your way soon because there's a
lot of folks down that way that I want to meet.

Speaker 2 (01:07:48):
So yeah, it's it's you know, I've I've I have
a standing invitation for Kaylaer and Peep. So you know,
whenever you were supposed to stop on the way.

Speaker 1 (01:08:00):
I try. I triedone was like no, no, no, We're gonna
drive three straight room, like I really really want to
meet somebody. But and then I got to thinking about it,
I was like, I don't have Gracy with me anyway.
She'd probably stabbed me if I should up with the
other grandkids.

Speaker 2 (01:08:12):
Yeah, probably, yes, that's I mean, that's that. I'm sorry,
that's a deal breaker. You need to bring Gracie.

Speaker 1 (01:08:19):
So in case you're in case you're wondering, folks, what
this implies is she's not really wanting to meet me.
She wants to meet Gracy.

Speaker 2 (01:08:26):
You're just the I'm just yes.

Speaker 1 (01:08:32):
So good this position in life.

Speaker 2 (01:08:36):
Yeah, I know a lot of people use a beating
torch to do the the caramelization on top of the
crampber let. There are some people that actually are okay without.

Speaker 1 (01:08:54):
The sorry i'll make me laugh.

Speaker 2 (01:09:01):
Yes, well, I use a broiler, so and it is
a gas broiler. So that does that? Does that?

Speaker 4 (01:09:09):
Even?

Speaker 2 (01:09:10):
Does that? That?

Speaker 1 (01:09:11):
That's a bad that's a bad tie in for World
War two? Eggy, We're not supposed to throw things in
ovens when we're talking about World War two?

Speaker 2 (01:09:21):
Correct? Oh? God, but no, I prefer to use the
broiler because it's a I'm not tempted to set things
on fire, so I avoid using the torch. I know

(01:09:43):
that sounds weird, but the last time that I used
the torch, I decided to see if I could bring
out the wood grain on my wooden utensils, and so
I stood there over the torching. I wouldn't settle. People

(01:10:05):
thought I was crazy. I did throw away utensils, but
I've wanted to see if I could. You know, I
was practicing the torching technique for wood and you know, so, yeah,
I tend not to use myle but whatever. Anyway, yes,
creperlet number one, what's.

Speaker 1 (01:10:27):
Your actually before we get into my number one, it's
probably a good thing that I don't know how to
make terra masous, because I would choose violence. My coffee
liquor would be probably Bailey's, just because I have to
throw some Italian in with the Irish or Irish and
Italian together, saying Okay, I guess I guess I could

(01:10:50):
make I could. I should probably make that for Gene
one time, because he swears up and down that you know,
Saint Patrich's, Saint Patrick is actually Italian. So I'm gonna
make him some tierramssou with Bailey's and we're like hair
at the same pats fucker. But now my number one,

(01:11:12):
there are actually several variations of it, one of which
we made by accident one year. It is a dessert
and I don't know the actual name of it, My
grandmother in law only called it the Light and the
rest of it was dependent on what fruit topping there was,
so there were two variations, either strawberry or cherries. It

(01:11:34):
was basically a cheesecake with whipped cream and also baked
pecan crust, so it was like instead of having like
a pie crust, it was actually crushed pecans that they
baked into kind of a crust, and you had to
bake it just rider it got so hard you couldn't
eat it, but it but it was like and of
course my favorite one is the cherry, but there was

(01:11:54):
one year and it was one of the first year's
my sister in law tried to make it that they
couldn't get the crust right, so they threw it in
a blender and made it into parfas. I absolutely loved that,
and I never could get them to make it again.
So one of these times, when we show up for Thanksgiving,
because I've already showed them up with the potato dish

(01:12:16):
that they've made every year, I'm gonna do it that
way again and be like, okay, so who actual which
one better? Bastards? So that's my number one, And again
My favorite was, of course, the cherry version, because I
do like strawberries, but they're not in my opinion, they're
not sweet enough for that dessert. Even the cant even

(01:12:37):
they can like pie filling versions just turn't sweet enough.
So I like the cherry.

Speaker 2 (01:12:44):
I think this cherries would be better too.

Speaker 1 (01:12:46):
Yeah.

Speaker 2 (01:12:47):
Yeah, well, yeah.

Speaker 1 (01:12:51):
Happened is she would make one for Thanksgiving and she
would make the other one for Easter. But then once
she passed away and the girls started doing it, everybody
was like, we really kind of liked the cherry better.
We just never wanted to tell Grandma.

Speaker 8 (01:13:03):
That, Oh well, I kind of feel that there are
some things that mom cooks and I'm like, yeah, not
my favorite, but I will eat it.

Speaker 1 (01:13:20):
Well yeah, I mean if your mom's anything like like
my grandma, you'll eat it or else.

Speaker 2 (01:13:25):
Yeah, that's how it was. To this day. She thinks
I don't eat beans, and I'm like, mom, I was five,
I eat beans. Okay.

Speaker 1 (01:13:35):
That's one of the things that used to drive me
crazy when I got with my second wife because for
the longest time, and you know, she only had the
one son, I already had my two kids with my
first wife, and then one that I found out later
from my fiance who ran off to California instead of
telling me she was pregnant. But so she had this

(01:13:56):
thing from like age five and tele abraty age ten.
She kept trying to be a shorter, short order cook
for the kids. She's like, well, I'm gonna cook this,
but then I know and one of them would throw over.
I don't want that, so she'd go back and make
them something else. I finally just said, look, I don't
want to hear none of this. It's not my kid. YadA, YadA, YadA.
You've been You've just cooked an entire meal. Now you're

(01:14:17):
going back in to cook something else because they don't
want to eat it. No, put it in front of them,
and if they don't eat it, wrap it up, put
it in the fridge, can have it for breakfast. Shit,
it's not gonna kill them to skip a meal. We
feed them three times a day usually anyway. But yeah,
so that was one of them. I was like, are
you kidding me? You're being a shorter order cook. You're
not a shorter cook. What are you doing? I never,

(01:14:38):
I never have understood that. And I see and it's
like the new thing now with parents, it's like, well,
they won't eat that, so we're gonna make this, and
then I'm gonna make this for them. I'm like, if
you And that's the thing I and I get it.
As a kid, I hated it when my dad made
me try things that I didn't like. But I have
discovered as I've gotten older, my taste buds have changed

(01:14:59):
a lot of the things I didn't like that he
used to make me try I will actually eat now.
So but if he never even made me try them,
I probably still wouldn't even want to try them. By
the way, I still hate the tiny cabbage is known
as Brussels sprouts. That will probably never change.

Speaker 2 (01:15:14):
That will never change with me either, and I have tried.
I have tried them over and over and over. Still no,
still no.

Speaker 1 (01:15:22):
Though ill in the chat our travel our, our travel
agent is a tier in massoud junkie. He he judges
cruise lines by their tier in Masou. I think I
think you and that travel agent might need to meet
have some common there.

Speaker 2 (01:15:42):
I am not ashamed of judging, you know, restaurants by
the desserts that they have. I mean, the only reason
I still go to Chili's is I honest to God.
When I was traveling down, I stayed in a hotel
because I wasn't sure if my sister was in town.
So I stay in a hotel that was next door

(01:16:02):
to Chili's. So I go to Chili's and I, you know,
I sit down and I said, this is going to
be a very short order. I need a molten lava
cake and a president named Margarita. They were like, you
don't want an entre, Nope, just the cake and a margarita.

Speaker 1 (01:16:25):
Should you have really used the word short order?

Speaker 2 (01:16:31):
But I mean, seriously, they they brought me the president
to Margarita. They brought me the molten lava cake, and
I just sat there. I the whole thing, and it
was great because I did not have to drive anywhere.
So I told them, Hey, can I get another margarita
to go? And they asked me sure, would you like

(01:16:55):
ice with that? And I said, nope, no ice.

Speaker 1 (01:16:57):
Just you're lucky this chet doesn't have a band feature
Sir Russels Sproutzer the Bomb.

Speaker 2 (01:17:06):
Yeah, no, no, no, I've had them roasted. I've had them,
I've had them fried. Actually, it's very difficult to do
that because you know, there are water based leafy vegetable,
but you can, you can't actually fry them, and you

(01:17:29):
have to be careful because of the water content. It
will splatter and it can it can hurt. And I
can attest to that, but I no, I still don't
like them. I don't know what it is. It's too
bitter for me. And I can't eat cabbage either, because
cabbage actually upsets my stomach. So a lot of people

(01:17:54):
are like, well, but you lived in Germany. I'm like,
what does that have to do whether whether or not yes,
I get it. That's our crowd over there. I'm gonna
oh I'm in Germany now or go. I can't eat cabbage.
Never understood that connection.

Speaker 1 (01:18:13):
I do not like them on a plane. I do
not like them on a car. I do not like
them on a boat. I do not like them covered
in sauce. I do not like them in a box.
I do not like them.

Speaker 2 (01:18:20):
Sitting on a rocks.

Speaker 1 (01:18:21):
I will not eat Brussels sprouts, sam, I am okay.

Speaker 2 (01:18:28):
Uh no, this is this is not a vegetable hate chat.
We can we can respect the Brussels sprouts.

Speaker 1 (01:18:35):
No, I can't. Brussel sprouts are the devils.

Speaker 2 (01:18:45):
Well if I were at Alf's table and he served
me Brussels sprouts. You know what I would do. I
would eat them.

Speaker 1 (01:18:53):
I would try to eat them, and then we would
have indoor Tilt the world. But I would try just
because they were just to prove that I actually don't
like them. Dude. He used to drive my dad nuts.
And it's weird because I absolutely love Frida eggs. Now.

(01:19:13):
I didn't even really used to like eggs at all
when I was a kid. My dad had to start
covering mine and cheese to give me to eat them
because I couldn't eat I wouldn't. I could not would
not eat them fried like at all. And anytime we
had breakfast together, my dad would always do fried eggs
and bacon for him and scrambled eggs which he'sn't baking
for me. And as soon as he cracked the yolk, dude,
I was like, he was like, okay, you got to

(01:19:36):
get away from the table one eating. Oh I don't know.
I used to have a really sensitive nose, I guess
because dude, it was like and I think that's I
think that's what it is for me with like because broccoli.
For the longest time, I could not eat it cooked.
Now I could eat it raw, especially if I had
something to dip in it, because then the texture was different.

(01:19:57):
But there was something about that smell, dude, And that's
why I did discover something because I hated sauerkraut as
a kid because anytime my mom cooked it, it stunk
up the entire house, and I was like, I'm not
eating that. I actually try a ruben sandwich in a
restaurant for the first time the other day and discovered
I actually don't mind it as long as I don't
have to smell it cooking. So I don't know. Maybe

(01:20:18):
it was probably a mental thing, probably the same thing
going on with Bruzels sprouts, because those things have to
cook glow and slow all day. So maybe maybe I
was right. Maybe if I try to broil to be different.
Maybe I don't know if I'd be brave enough to
do it, though I'd be afraid, especially if I was at,
you know, sitting with Al. I don't know if you
would respect to me anymore if I went pea soup
and thorsen after trying to eat one.

Speaker 2 (01:20:40):
Like, oh man, I'm gonna have dreams about Brussels sprouts.

Speaker 1 (01:20:50):
You know that, right, you know, well, no, what's gonna
be worse. You're gonna have that dream where you're like
in a movie intermission and it's doing that. Let's all
go to the lobby song, but instead of like all
the treat all the vegetables you hate.

Speaker 2 (01:21:03):
That's all good at a lucky.

Speaker 1 (01:21:07):
That is the intermission song for disasters and the making.
Back in the day, when I figured out the copyright
was over on it, it is. That's cool. Copyrights don't
typically last forever if you forget to renew them, and
I guess the family forgot that they didn't renew the copyright.
They may have by now. I think that maybe why

(01:21:27):
we stopped using it. I didn't look, but for the
longest time we would use that when they would take
a break in the middle. I couldn't there used to
be and I remembered, and I don't know if this
is a Mandela effect thing or not, but I remember
the drive in there was always one for like when
you went to the wind to go get concessions, and
there was one when it was time to come back.
I can't find the comeback one now. That made me
mad because I wanted to do the one to go

(01:21:49):
get to the concession stand and the one to come
back from the concession stand on the brakes, and I
was like, I know it's a thing. I remember hearing it,
and I couldn't find it anywhere, couldn't find any reference
to it. I'm like, it might just know I'm from
an alternate dimension. I think I'm coming to terms with this.
Don't saying speaking of alternate dimensions not really have anything

(01:22:10):
to do with the show. But I think I've figured
out why I resident alien's been so quiet. I think
his invasion forces almost here.

Speaker 2 (01:22:17):
Yeah, I heard something about that. I'm like, you know,
you should have kept better in touch. They're probably coming
over here to find out why it was that you
have not been like relaying improbation. It's going to be
like a whole Star Trek, you know, voyage home kind
of vibe here.

Speaker 1 (01:22:37):
Yeah, oh I do. I did. Even though we're getting
we're getting close to the other. I do have to
give one honorable mention for desserts. I finally got to
try Andrew's freak fruitcake, so I have to give it.
I have to give it an honorable mention because I
have never liked fruitcake. Fruitcake in my life. That thing

(01:22:57):
lasted like five minutes.

Speaker 2 (01:23:00):
Oh, I think he puts a crack in it.

Speaker 1 (01:23:02):
I think I was like, luckily my kids weren't here
at the time, so i'd have to share with anybody
because it's before even you know, the people that my
former now again roommate tried to move and with decided
she was crazy. Of course, now, of course the thing
is they've decided each other is mutually crazy. I'm like,
I'm not sure those things cannot happen at the same time,

(01:23:25):
so it's possible. But yeah, So it was just me
and I didn't realize what it was because I had
ordered a hard drive for my son and when the
box came, that's what I thought it was. So I
was sitting there for like a day and then he's like,
do you get a package? I was like, I did,
but I thought it was something else. And then I
got home because that was when the night I rented
the room to try to know ticket hot shower got
luke warm instead. Yeah, I don't anyway, and then I

(01:23:48):
realized what it was and it was just me and
I opened it and I'm like, I should probably save
some of this, and I'm sitting there, I'm watching TV.
Next thing, I know, like five minutes, the entire thing's gone.
I literally ate fruitcake, you fan kid.

Speaker 2 (01:24:03):
He sent me one too, and of course I'm down here,
so I'm telling my husband be on the lookout. There's
a package coming. Actually there's like three packages coming. One
is coming from this then there one is coming from
this place, and one is coming from North Dakota. I
specifically said, and he said, well, you have some packages here,

(01:24:27):
but I don't know where they're from. I'm like, well,
read their addresses, you know. So he's telling me one
was from Glendale, California. I said, yeah, that's not it.
One was from I don't know, Virginia. And I was like, okay,
I'm not sure I ordered anything from someplace in Virginia
doesn't have a name. And he did and he told me,

(01:24:49):
and I was like, yeah, that's not it. And then
he reads one and I'm like, yeah, open that one
and put it in the freezer. He's like, what is it.
I told him it was. It was Andrew's fruitcake. And
he says, wait, so I can't have any and I said,

(01:25:10):
absolutely not.

Speaker 1 (01:25:12):
Yet, freezer. Now, one of them was from I don't know.

Speaker 2 (01:25:20):
Well he was. He was like, why can't I have
some now? I said, because I cannot trust you. He's like, what,
I can't trust you with just one slice. The last
time that we had Andrews fruitcake, my husband was not
he's not a fan of fruitcake. And I told him

(01:25:41):
I wasn't try it, you know, just try it, you know,
and he would love to have some feedback regardless of
how you feel about fruitcake. So he eats the fruitcake
and he comes back and says, can I have another slice?
And then put butter on it and warm it up
in the and I'm looking at him, going okay. So

(01:26:02):
I came with my another slice with butter and warmed
up a little bit in the microwave, and then he
came back and said, can I have another one? I'm like, no,
you've had two.

Speaker 1 (01:26:15):
We're supposed to be sharing this thing. Sir Andrew has
fundamentally changed my mythology on fruitcake, because my mythology on
fruitcake was always thus, there's only one that has ever existed.
It was first used when Cane killed Abel and then
regifted over throughout the century. And I've had to rethink

(01:26:39):
this because I've actually found a fruitcake that does not suck.
It doesn't.

Speaker 2 (01:26:48):
Our best fruitcake that I ever had was actually from
the Ozarks. There's a monastery that makes fruitcake.

Speaker 1 (01:26:56):
The pain Andrews right now.

Speaker 2 (01:27:02):
No, No, this was before Andrew's fruitcake. This is stuff
that I would purchase. Yes, Colin Street Bakery makes an
excellent fruitcake. They have several varieties now, one is actually apricot,
one is pecan, and one is just a regular standard fruitcake.
But the one that I would order from the Ozarks

(01:27:24):
was their main source of income, you know. So that's
how they would raise money for improvements to the monastery
or whatever, and they would take orders. I want to say,
you had to put in your order around this time,
you know, June July time frame, so that they could
have them all ready to go by November. And I

(01:27:48):
remember ordering it. I ordered it like for five years
until they said that they would no longer be taking orders.
It turned out that Williamson had found them and they
decided to start carrying it through the Williams Cinema catalog
and it made it easier for the monastery that way.

(01:28:08):
So I was like, yeah, great, you know, I'll still
buy it it was so it was so rich, It's
so dense, but there was some there was this beautiful
nutmeg quality to it that was just I mean, it
was it was just. It was the best fruitcake I
ever had. And I had the Collin Street Bakery fruitcake

(01:28:33):
for years, and I thought that that was the be
all and end all until I had that fruitcake and
then I was like, oh, Colin Street Bakery is okay.
Andrew's fruitcake is extremely close to the Monastery fruitcake. That's
how good that his fruitcake is. And my husband coming

(01:28:54):
back for seconds and thirds kind of pruis it because he,
even even though he was raised on Collin Street Bakery fruitcake,
never really caught into it very much. I mean, he'll
eat it, but he doesn't go out of his way
for it, but he would for the Monastery fruitcake.

Speaker 1 (01:29:12):
And so.

Speaker 2 (01:29:14):
That's why I told him, put it in the freezer.
Do not open it. Just put it in the freezer.
It's like, you don't trust me, absolutely not, just put in.
I feel a little bad, but I wanted to have,
you know, for me and my mom when we got there,
because I know my mom likes freetcake. So it's like,

(01:29:37):
I don't trust you.

Speaker 1 (01:29:40):
All right, So just to give everybody a heads up
as we're coming up to the end of the show
for any of you that follow AT texted AT texted
Darling commonly Texas Darling. She just found out she's going
to be a grandma, so.

Speaker 2 (01:29:56):
I'm excited.

Speaker 1 (01:29:59):
Yeah, apar I just I just her post was like
one of the first ones I saw when I opened X.
She's like, my daughter sent me this and then facetimeed me.
I'm gonna be a gigi, y'all a class of forty eight.
And then we called my sissy who's a longhorn, and
showed her the onesie which says, ut smells like my diaper.

Speaker 2 (01:30:25):
I love her. She's a good ag.

Speaker 1 (01:30:29):
I'm gonna say it's maroon. So I figured you were
going to be like right up in there, so.

Speaker 2 (01:30:34):
I have to I have to admit I was. The
other day I called up Jen because I asked her
if she had a photograph of you know, our favorite
scamper Cal and because I wanted to put it as
my contact, you know, And she sent me this is

(01:30:56):
the only photo I have, and I said, I'll forgive
his shirt. He was wearing a U T shirt because
he's with my favorite longhorn, so I'll let it slide.
But Cal's listening. I am gonna get in my naggy
shirt when he comes to visit me. Anyway. Well, we've

(01:31:21):
overextended with our dessert, so I guess why don't you
go first and let people know where we can find you.

Speaker 1 (01:31:29):
Well, now the things are going back to normal because
for a while I'm really been able to find me
except for very select times. But tomorrow night I'll be
pushing buttons for the front porch Forensics screw as far
as I know they're coming back. After that, I'll be
both pushing buttons and co hosting for Juxtaposition, and I
don't have the notes for the topic in front of me.
I do know we have one prepared, so I'll have

(01:31:49):
to go find the notes to go back through them
again because it's been a minute. And then Sunday night
I will be pushing buttons for Corn. He did pre
record several episodes because he's shooting somewhere with that innery,
so this will be the final of the pre records.
Then we're gonna get at least one live in before
he goes off to Paris again. I swear one of
these things. I'm just figure how to climb into this
dude's luggage because he goes everywhere and I don't get
to go anywhere. I'm like, dude, this sucks. But yeah,

(01:32:12):
So that'll be seven pm Eastern on Sunday, Monday, America
Off the Rails should return. That'll be probably nine maybe
ten pm Eastern, depending on if anything is in front
of me or not, because I don't know. I don't
I don't know. I don't think so because you guys
usually do first Monday, so I think I'm good, and
then Tuesday through Friday Rick Robinson show back to a

(01:32:36):
normal scheduled time, so ten to one Eastern, ten am
to one pm Eastern, and then Tuesday night doing Manorama
and then that's all I'm going over for now because
I could keep going because that's how much I do.
I also am a regular contributor at twitchy again, since
I've actually put put up a couple of pieces of lately.
Actually I have one it will be dropping in a

(01:32:56):
few minutes, and then contribute to Misfits Paul Takes when possible.
I also contribute to and produce the Office Party podcast,
which usually drops on Tuesday as well as contributing to
the Office Party dot com. And you can find me
on X at Ryderic seventy three. And please, if you
are so inclined, make sure you're following along with the
network feed at kale our radio, also on our rumble

(01:33:18):
and our YouTube pages under those same names, because we're
trying to build up audiences over there. How about you, Aggie,
where can folks find more of you? Everybody knows you're
the real reason that everybody's here. It's not me.

Speaker 2 (01:33:31):
Well, you can find me at Aggie Ricin and at
Aggie the barkeep Thase are over on X. You can
find me a thirty pm Eastern Tuesday nights doing the
Cocktail Lounge with the ever swab Brad Sliker. Friday nights
a thirty pm Eastern doing he said, she said, with
the awesome you Uh. The second Wednesday of every month,

(01:33:52):
the guys get together at a pm Eastern to have
the Toxic Masculinity Podcast where I bring the drink of
the evening and we host the Babe of the Month.
And last but not least, hey thirty pm Eastern, first
Friday of every month, JAF and I do Spirited Books,
where we review books that are slightly outside of our

(01:34:13):
comfort zone and we match a libation to them. Thanks
so much for joining us tonight, y'all. It was fun
to be back and we hope to see you next week.

Speaker 1 (01:34:23):
Hey guys, watch Aggie. Watch Aggie do an impression of
a fading goat. We have seven hundred and fourteen people
watching us right now. Bie, everybody, he'd joy the rest
of your Friday night. Thank you so much for hanging
out with us. More programming for us tomorrow night, so
make sure you come back then, and if you can't,

(01:34:43):
you can always catch it on any podcast catch You're
pretty much known to man as digger Mercy says by