August 7, 2026 • 33 mins
Bob talks to Rebecca Lindamood of foodiewithfamily.com about zucchini, Bob takes a call, talks to John DiTullio live from Bills Training Camp, and talks to Marvin.
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Speaker 1 (00:00):
Seventy six degrees. I'm Dave Debot News Radio wham ell
of an eighty. Next news coming up at eleven thirty,
breaking news when it happens anytime. But first, another hour
with Bob Blonsbury starts out on news radio wham ell
of an eighty.
Speaker 2 (00:12):
Thanks set, I appreciate that. Good morning, my friend. Thank
you so much for tuning in. Let me peer out
the window here. Yeah, it's a flat out beautiful day
for a radio program. We were teasing yesterday about zucchini
bread and such like that. Talk to what old farmer
Coleby there about the bounty Lord blesses us around here,
there's lots of produce and lots of ways to eat it.
(00:34):
To learn more about that, I want to talk here
in a moment or two to a lady named Rebecca
Linda Mood. She lives down in the Southern Tier. She's
something of a wonder family lady, five sons, happy husband,
and she writes about cooking. Her website is foodiewifamily dot com.
Some of her books are not your mama's canning book.
(00:57):
This would be an ideal time of year to pick
that up. Eddy Sat Dough and the Ultimate Guide to
vegetable side dishes. You've all been clamoring for that. At
any rate you can get her. Rebecca Linda Mood at
Amazon and again foodiewfamily dot com. She joined us now, ma'am,
welcome to the broadcast.
Speaker 3 (01:16):
Thank you, Bob. It's nice to talk to you again.
Speaker 2 (01:18):
I appreciate your time as always and your expertise and
your great success. So we have before stelowly zucchini. What
should we do with it? Please?
Speaker 3 (01:27):
Well, you have options. You can either play practical jokes
on your neighbors with them, or you can use this
bounty up and save it for the rest of the season.
Or you can make some luscious zucchini bread or all three.
I vote for all three.
Speaker 2 (01:44):
That's the spirit right there is Zucchini bread often shouts
for our attention this time of year. Your thoughts on it, please?
Speaker 3 (01:53):
It does, and I think it's for a couple of reasons.
First of all, it's homely and it's homie both. It's
not the prettiest dish in the kitchen, but man, does
it taste good? And when you eat it, doesn't it
remind you of getting at your grandmother's table. You know,
there's something about it that links back to the generations
(02:15):
before you in a tasty way. It's not one of
those food traditions that people keep up just because it
happened when they were kids, but because it tastes great too,
and it's economical, which I mean, who couldn't use an
economical food option?
Speaker 2 (02:31):
Sure? Now, I have a question about zucchini bread. I think,
and this is a question, it's not an assertion. I
think that the zucchini is a token. I think that
there may well be zucchini in there, but I'm not
exactly sure that the glory, the wonder, the deliciousness of
this product comes from the zucchini.
Speaker 3 (02:54):
Ah, I'm going to call your bluff on this one.
Speaker 4 (02:58):
That's not right.
Speaker 3 (03:00):
Contributes massively to it.
Speaker 2 (03:02):
Okay, But but the sugar and stuff like that helps
a little bit too.
Speaker 5 (03:07):
Right.
Speaker 3 (03:09):
Well, the sugar sure doesn't hurt. But the zucchini, that's
that's the entire texture of the bread. That's that's part
of what makes it so it's let's be real, it
tastes more like a cake than it does a bread.
Speaker 2 (03:26):
Here's a question why we like it? Okay, why? Yeah? Absolutely?
And here's the thing. Why is some zucchini bread brown?
And why is some zucchini bread white?
Speaker 3 (03:38):
Well that it sort of depends on the flour.
Speaker 4 (03:42):
You're using a lot of people.
Speaker 3 (03:44):
A lot of people choose to make it with whole wheat.
I actually have a whole zucchini bread recipe on the blog,
but mine sort of runs contrary to what I was
just saying because I use white whole weat in it,
so it ends up being more of a golden shade.
But when you add a traditional whole wheat flour to it,
(04:05):
it will by nature make the bread a little bit darker.
And also if you add a lot of sugar, it
caramelizes as you bake it.
Speaker 2 (04:14):
Foodie with foodiewifamily dot com Rebecca into mood. Here's here's
my mystery, and then we'll move on to more, even
moreterting stuff. My wife makes a zucchini bread. It comes
out dark brown, wonderful, delicious. Last Saturday at the Amish Ladies,
I got some zucchini bread. It was largely white with
little flecks of green. Why is my wife's zucchini bed?
(04:38):
Maybe I should ask her this? Why is my wife's
succhini bread dark brown?
Speaker 1 (04:42):
Yeah?
Speaker 3 (04:42):
Well, I don't want to get between you and your
wife on this one, don't. I don't know what her
recipe is. My guess would be that she's adding maybe
brown sugar to the mixture, does she do?
Speaker 2 (04:55):
You know?
Speaker 3 (04:55):
Do you have the little flex of green in your bread?
Makes it?
Speaker 2 (04:59):
Yeah? Yeah, okay, it's the zucchini, right, yeah.
Speaker 3 (05:04):
Yes, there's some confusion. Some people think you need to
peel the zucchini first, which is extra work and does
nothing to help the bread except maybe hide a zucchini
if you have a picky kid.
Speaker 2 (05:17):
Yeah, so we don't. We don't peel zucchini in in
your world, though, do you peel cucumbers?
Speaker 6 (05:26):
No?
Speaker 3 (05:26):
I don't like I like the green stuff. So in
my world, the cucumber comes with the green. I'd like
to serve it with the green.
Speaker 2 (05:35):
Okay, all right. A philosophy, I suspect you do not
apply to oranges. I mean they come with the orange peel,
and yet I suspect you take that off. Is that correct?
Speaker 3 (05:45):
Most of the time, I confess I have them known
to eat orange peel.
Speaker 2 (05:49):
It it's called zest. Also, walnuts come with a shell, ma'am.
Yet I suspect you do not eat the shell? Is
that correct?
Speaker 3 (05:56):
You are correct. So if I am in, I was
just gonna say I'm inconsistent.
Speaker 2 (06:02):
There apparently obviously. So if I go to foodiewifamily dot com,
will will I do? I? Do you have a zucchini
bread recipe there? What can I find about zucchini there?
Speaker 3 (06:12):
I do? I actually have two, make that three zucchini
bread recipes. I have a double chocolate zucchini bread recipe,
which is going to remove any kind of question about
why it's brown chocolate.
Speaker 2 (06:25):
Okay, good, no mystery.
Speaker 3 (06:27):
And I also have the aforementioned Golden Holdie zucchini bread.
But I also have a bacon cheddar zucchini muffin recipe
that I would highly encourage people to try. It makes
a killer breakfast or really nice snack, and it's also
excellent camping food.
Speaker 2 (06:47):
Outstanding it's camping food, and that you would take it
camping or that you would make it while camping.
Speaker 3 (06:54):
I would personally take it camping.
Speaker 2 (06:56):
Yeah.
Speaker 3 (06:56):
Once I get to camp, I want to be hiking
and you know, sitting in a chair rather than trying
to bake over a campfire.
Speaker 2 (07:05):
Personally, when we you know, uh, the zucchini that's in
this stuff, can we pretend or claim that that makes
it nutritionally better. I mean, can we feel good about
ourselves we're eating some kind of vegetable.
Speaker 3 (07:17):
Absolutely, I mean that's to me, that's part of the point.
This is a salad effectively.
Speaker 2 (07:26):
Right right? Yeah, I sell that tastes good.
Speaker 3 (07:30):
Yeah, I will say that. The one piece of advice
I want to give everybody about zucchini bread before you know,
before we're done with this conversation, is that one zucchini
is not a measurement, So you still have to grate
and measure the zucchini that is specified to go into
(07:51):
your recipe.
Speaker 2 (07:52):
Okay, it's a function of the fact that zucchini's coming
dramatically varying sizes, right exactly the way Foodie with Family
dot com Rebecca Linda mood. Her book's also not your
Mama's Canning book, Ready Set Dough The Ultimate Guide to
vegetable side dishes. So is zucchini got the zucchini bread recipe?
(08:16):
You got that little the bacon cheese whatever? That sounds
very good? Any other thought and advice on this currently
very abundant vegetable, ma'am.
Speaker 3 (08:27):
Yeah, try to sneak it into everything. But while it
is an amazing wingman in a recipe or in your kitchen.
It can also be the feature of your meal. My
dad used to make zucchini patties for us. I went
through a vegetarian phage in high school, and bless his heart,
(08:50):
he like, he did not bounce me out or make
fun of me. He just pivoted and he learned to
make these incredible zucchini patties. And they're they're really simple. Again,
the feature is the grated zucchini, onion, some braided cheeses,
some breadcrumbs, flour, egg seasonings, and then you, like, you
(09:13):
fry them up on pancakes. But they make really excellent
sandwiches when you stack them up like that. I mean,
you could even add a patty of that to a
regular burger and up the health quotion of the burger
just like that.
Speaker 2 (09:29):
It's you grate onion and zucchini and then fry that. Yeah,
but what holds it together, please, ma'am?
Speaker 6 (09:39):
The eggs?
Speaker 2 (09:40):
Oh, what'll put egg in there?
Speaker 4 (09:41):
Okay, yep, yep.
Speaker 3 (09:43):
So if you're looking for the recipe to that, that
is on page seventy four of my Ultimate Guide to
Vegetable Side Dishes.
Speaker 2 (09:50):
Okay, the some people when I grew up, were very simple.
Zucchini was always they'd cut it into like hockey puck
things and then it would be like in an egg wash,
and then it would be fried and then you would
eat that.
Speaker 3 (10:06):
Yeah, nothing wrong with that.
Speaker 2 (10:08):
Yeah yeah, no, it's horrible. It's terrible. No one likes that.
Speaker 1 (10:14):
Yeah yeah.
Speaker 2 (10:15):
And they do that same thing with tomatoes, like green tomatoes.
Speaker 3 (10:19):
Oh yeah, yeah. My my grandma was from the South
and she made oh my gosh, she made such fantastic
fried green tomatoes.
Speaker 2 (10:27):
Those poor people didn't have real food anything. Rebecca into
mood foodiewifamily dot com and uh okay for Amazon. She's
got books there, great cookbooks. Anything else this season, the
state of the garden, the state of the farmers market
that we ought to be looking for, please, ma'am.
Speaker 3 (10:47):
I think we should all be looking to get our
lettuce at our local farmers markets.
Speaker 2 (10:52):
Dug, Yeah, exactly, it's not it's not been crapped on
in a Mexican field, which turns out to be real
good for you. Avoid that if you can, yeah.
Speaker 3 (11:04):
Yeah, yeah, But I would say this time of year,
look at what is abundant and inexpensive at your local
farmer's market, and there are so many free resources online
to teach you how to preserve that. It's really it's
kind of the best feeling in the world when you
have taken food that you found very low cost and
(11:26):
preserved it in a way that's going to make it
delicious throughout the year.
Speaker 2 (11:30):
Amen.
Speaker 3 (11:31):
And so you'll have this bounty in your basement or
in your cellar or in your you know, wherever you
keep your food, and every time you look at it,
you're going to remember I did that, and it's delicious. Yeah,
And I'm feeding my family with my efforts, and man, that.
Speaker 2 (11:46):
Feels so good, Yes, ma'am, Yes, ma'am. Absolutely, And it's
it's be very provident because there is great abundance right
now in the harvest and you can get probably good.
The only thing I would say is you talk about
looking up some free and instructions. I would say, maybe
they should just buy not your mama's canning book and
thereby learn all these things. That's what I would say.
Speaker 3 (12:09):
Your mouth to God's.
Speaker 2 (12:10):
Ears foodiewifamily dot com. A word about corn on the cob,
your thoughts there, please, ma'am.
Speaker 3 (12:20):
That's my favorite produce in the summer. I cannot wait
for the corn to be abundant. I actually I can corn,
but I don't do it like just regular corn. I
make a corn relish. This is another one of my
grandma's recipes, and that one is both on the blog
and in Cannon Cookbook. I believe if I'm right, but
(12:42):
I think I put a lot of things in the
cookbook that I find out later I didn't. So I
would say, make corn relish, freeze corn, save the corn cobs,
and make corn cob broth out of that, because that
makes the best corn chowder ever have in your life.
Speaker 2 (13:01):
Did your did your grandmother eat that too? Those people
were very poor, weren't they?
Speaker 3 (13:06):
Oh?
Speaker 2 (13:07):
Yeah, I mentioned this would love. But hey, kids, come on,
we got corn corn cob soup tonight.
Speaker 7 (13:15):
Can we put a rock in it?
Speaker 2 (13:16):
To Grandma, I have some lawn clippings for fiber. Can
we add that.
Speaker 3 (13:24):
I'm not saying, serve it with the cobs in and say,
extract the flavor from the corn cob is a flavor builder.
Speaker 2 (13:33):
There's flavor, there's flavor and corn cobs. All right, No,
I'm sure I'll go to you on one tonight. That'll
be great Foodie with foodiewfamily dot com. Rebecca Lindo Mood.
You can catch her her books at Amazon anything else.
(13:54):
I forgot to mention any place people can see you
or anything else like that, you make any videos or
anything not.
Speaker 3 (14:00):
So I'm going to say that the blog and the
cookbooks are the best way to reach me. I am
on Instagram as well, but I prefer to talk to
people off of social media both.
Speaker 2 (14:11):
You bet you?
Speaker 4 (14:12):
Yeah?
Speaker 2 (14:13):
All right, man, thank you so much. Let's get together
again a little bit later in canning season and your
thoughts no Doubt on peaches would be valuable to all.
Where are we almost at peach time or is it
just starting right now?
Speaker 3 (14:26):
I think we're at the very beginning of it, But
it feels like such an ephemeral season. You know, you
blink your eyes and the peaches are gone, and now
you're like, oh my gosh, where did they all go?
Can them?
Speaker 2 (14:39):
Yeah?
Speaker 3 (14:39):
That's another one to any you know at this point.
Speaker 4 (14:43):
Of the year.
Speaker 3 (14:43):
If the vegetable holds still, stuff it in the can.
Speaker 2 (14:46):
That's the way, and not your Alma's canning book. No
Doubt will help people do that. Rebecca into Mood. It's
always delight ma'am, thank you for all the good you
do for people, and thanks for talking to us today.
Speaker 3 (14:57):
Thanks for talking to me, Bob, have a great one.
Speaker 2 (14:59):
Use well, ma'am. Issue in your family back in a
moment on news radio WHAM eleven eighty.
Speaker 8 (15:03):
Mother, Mom used to say, talk.
Speaker 2 (15:07):
I heart radio. Use the talkback feature. Say what you want,
tap that red microphone and talk back to use radio
WAM eleven eighty. Jim Salmon here, we'll see how this goes. Ryan,
good morning. Welcome sir to news radio WHAM eleven eighty.
Speaker 4 (15:24):
Good morning, Bob. He I just want to let you
know I tried donating.
Speaker 9 (15:26):
Blood the other day. Yeah, never again.
Speaker 4 (15:29):
Why too many stupid questions?
Speaker 9 (15:32):
Whose blood is it?
Speaker 4 (15:34):
Where did you get it from?
Speaker 9 (15:35):
Why is it in a bucket?
Speaker 4 (15:38):
I think they'd be.
Speaker 2 (15:39):
Grateful in a second? Radio Hold on, Ryan, still right there,
Radio Mike Odin. Yes, you're familiar, sir with the comedic arts. Yes, yeah,
you've heard jokes told before. Yes, on a scale you
create within your own mind between one and ten. You've
just heard Ryan's joke, sir. Yes, okay, where would you
(16:00):
rate that? Four?
Speaker 5 (16:03):
Five?
Speaker 2 (16:03):
Somewhere's in Somewhere's in that neighborhood. Ryan, Yeah, Ryan.
Speaker 9 (16:09):
Brian, Oh, you're too kind. You're too kind, Mike, thank you.
Speaker 2 (16:12):
He gave you a four or five, buddy, Okay, right,
I'm sorry, buddy, it's not a ten, Migo. That's too bad. Myself.
I would have gone seven. I would have gone seven
for you, Ryan.
Speaker 9 (16:26):
Thank you. I appreciate that.
Speaker 2 (16:27):
Ryan. Do you have any other jokes you'd like to
share with us?
Speaker 4 (16:30):
Many more?
Speaker 9 (16:31):
But I'll call you back another time.
Speaker 2 (16:32):
Okay, Ryan, hold on just a second out hey, radio, Mike,
do you happen to have a joke or no, a
joke and we could have Ryan rate it? Not immediately? No, okay,
Well let me tell a joke. No, let me tell
a joke then, okay, all right, this was a joke
my mother told all the time. It's a question why
(16:53):
is poop tapered at the end?
Speaker 9 (16:59):
Well?
Speaker 2 (17:00):
Why get ready to get to rate? Okay? Why is
poop tapered at the end so your butt doesn't slam? Shut? Ryan?
What what score do you give that? Ryan?
Speaker 4 (17:12):
I'd have to go with a seven on that one
for you, Bob.
Speaker 2 (17:15):
Very good, good, Radio, Mike Odin, Well, how do you
rate it?
Speaker 7 (17:19):
Three?
Speaker 1 (17:20):
Oh?
Speaker 4 (17:20):
My?
Speaker 2 (17:22):
Oh my? Ryan. He's a tough one. He's very tough.
I appreciate you both. I appreciate you both. I mean
not so much Radio Mike, but I appreciate you both.
It's time for news with Great Dave Debo on news
radio Wham eleven eighty in.
Speaker 7 (17:37):
The summer time.
Speaker 2 (17:39):
Wherever you're going, going to the beach for the family,
whatever you're doing, drinking, bobby killing.
Speaker 10 (17:43):
Get your local accurate forecast, camping as much as possible
here enjoying a nice weather.
Speaker 2 (17:49):
He's radio.
Speaker 8 (17:52):
If you've been diagnosed with mesothelioma or lung cancer, you
need a legal team located in your market.
Speaker 2 (17:59):
It's a concert on the bricks. Also, the Thunderbirds and
the US Air Force will be there saying hi, taking pictures,
signed autographs. Great chance to let your kids you see
American heroes. And obviously, of course tonight at eight, Uncle
Ben's remedy is on stage at the Eden Corn Festival.
I'm grateful to the Eden North Collins Penny Saver quite
(18:19):
obviously for that update. It is a time for last
eighty ohs from John Detulio out at the Bill's Mini camp.
Speaker 7 (18:28):
Sir, what's up, Bobby?
Speaker 2 (18:29):
How are you sir, it's a sentimental leave taking.
Speaker 7 (18:32):
Yes it is.
Speaker 5 (18:33):
It's so funny because the Buffalo media is excited there's
a shorter camp because now they go back to Buffalo
so they don't have to.
Speaker 7 (18:40):
Travel to Rochester.
Speaker 5 (18:42):
The Rochester media extremely upset this isn't a longer camp
because now they've gotta every morning make the drive to
Buffalo as so continue camp next week. It's interesting to
talk to both sides of the press and how happy
the Buffalo members are in the Rochester media like cattle
Ezel not happy.
Speaker 2 (19:01):
Yeah, yeah, yeah, you're gonna be You're gonna be talking
to some folks about the camp and about the season
ahead at noon. Right.
Speaker 9 (19:08):
Yeah.
Speaker 5 (19:09):
We first off, we have a Bill's rookie wide receiver,
Skylar Bell, will be here, a fourth round pick.
Speaker 7 (19:15):
A lot is be encountered on.
Speaker 3 (19:17):
Uh.
Speaker 5 (19:17):
It's tough to you know, have a rookie commit to
make an impact, but many believe, even the Bills think
he can commit to make an impact at receiver.
Speaker 7 (19:24):
So it was a great interview that we recorded about
an hour or so ago.
Speaker 5 (19:29):
A lot of interesting things to say and what it's like,
you know, trying to catch a football from Josh Allen
so very very interesting coming up.
Speaker 2 (19:37):
Saying that's the great John to Tulio any over the shoulder,
last reflections a worthwhile experience and benefit to our town.
Speaker 5 (19:44):
Well, I mean it's great for Fisher, it's great for
Rochester that you know, the Bills are only one, only
one of seven teams that go away. I thought, you know,
the camp was okay. I think there was a certain
energy and efficiency about it.
Speaker 2 (19:57):
But for me, I thought there.
Speaker 7 (19:58):
Was something lacking overall.
Speaker 5 (20:00):
I didn't think the energy level was I thought it
would be higher actually watching practice on the field, but
talking to the players and a lot of the media members.
Speaker 2 (20:13):
Certainly the media.
Speaker 7 (20:14):
Members thought it would be even more energy.
Speaker 5 (20:16):
But they did recognize how efficient everything was and how
active Joe Brady was. But for me, I thought camp
fell a little bit short or a little bit flat
from what my expectations were coming in.
Speaker 2 (20:27):
It's not about the camp but about the season. When
you start out saying our goal this year is a
Super Bowl. Anything less than that its failure. Why I
tell you what, the potential for Keen disappointment is very high.
Speaker 7 (20:37):
Bobby, You're spot on. They've set themselves up for major disappointment.
They've got.
Speaker 5 (20:40):
Anything short of getting to Los Angeles side of Super
Bowl sixty one will be deemed a failure. It'll fall
on Brandon Bean, It'll fall on Joe Brady, and it's
going to fall.
Speaker 7 (20:50):
On Josh Allen absolutely.
Speaker 5 (20:52):
And Jim Lennard, who's the first time defensive coordinator. Listen,
it has only happened twice where a first year head
coach first time head coach made it to the Super Bowl,
the last being George Seffert in the late eighties who
took over a fantastic forty nine Ers team. So the
odds are not on the side of the Buffalo Bills
coming into this season.
Speaker 2 (21:12):
Yeah, and the astounding thing is that, you know, and
we may get to Super Bowl, we may may win it.
We may get to the playoffs and be disappointed by
something we waited almost twenty years for. You know, it's
a great point.
Speaker 5 (21:28):
I mean, I mean, Joe Brady, even if he has
he gets to the Divisional round, the AFC Championship game,
that's fantastic for a first year head coach.
Speaker 2 (21:36):
But it's just.
Speaker 7 (21:37):
Not good enough.
Speaker 5 (21:38):
Bills fans are waiting. You listen to Josh Allen, he listen,
We that's a quote coming from him.
Speaker 7 (21:45):
We have knocked on the door enough.
Speaker 5 (21:47):
It's time for us, you know, to walk through that door,
or in this case, break it down. But Bobby, they
have set themselves up for major disappointment if they don't
get to Los Angeles.
Speaker 2 (21:56):
And the last thing I know about is football. But
my fear also is that if they don't make it
this year, then they have to kind of break stuff
apart and start over. And you say, hold it, are
we too late in the Josh Allen career or bubble
to do that? When you make this the last stand,
I get a little nervous about things.
Speaker 7 (22:16):
Well, you bring up a good point number one day.
Speaker 5 (22:18):
As long as Josh is still here, they have a
puncher's chance.
Speaker 7 (22:21):
But their roster, I mean next year.
Speaker 5 (22:23):
They're gonna They're already gonna be over the salary cap
next year, So the roster I think could look a
lot different next season. But you're right, another disappointing year.
And it's not as if they can retool this roster
because they're gonna be in salary cap jail next year.
Speaker 7 (22:43):
So if they don't do.
Speaker 5 (22:44):
It this year, Bobby, it doesn't look more promising next season.
Speaker 7 (22:48):
I guess is what I'm trying to say.
Speaker 5 (22:51):
Maybe they're better years, we're behind them the opportunities.
Speaker 7 (22:54):
But as long as you have Josh Allen, you do
have a shot to get to the big game.
Speaker 2 (22:59):
Perchances is there. Johnny love you, appreciate you. Thank you
so much about you? Bet you? That is the great
John to Tully are to be joined by the poet
evangelist of Rochester, the Great Marvin t Adams. Sir, good morning,
welcome to the broadcast.
Speaker 4 (23:13):
Come on, are you doing? Thanks for having me on.
Speaker 2 (23:17):
I'm I'll be honest with you. I'm flying sky high.
It's the weekend. I couldn't be happier.
Speaker 4 (23:23):
Oh wow, Hey, thank god you make it, made it
through the weekend because a lot of people didn't.
Speaker 2 (23:28):
And that is true. Here's the thing. You sent me
a note the other day. You recommended a restaurant. Tell
us what that was and why you liked it? Please?
Speaker 4 (23:37):
Well, I like it because I haven't hadn't been there
in quite a while. But it's under new ownership.
Speaker 2 (23:44):
Now, what's the name of it?
Speaker 7 (23:45):
Where is it?
Speaker 2 (23:46):
Please?
Speaker 4 (23:46):
Uh? It's right on the corner of Great and Jade Street,
across from Crown beverage.
Speaker 2 (23:52):
Yeah.
Speaker 4 (23:53):
Oh, they have quite a selection of really good food
in there.
Speaker 2 (23:58):
You got the boiled chicken or what you get roast chicken?
What do you give?
Speaker 7 (24:02):
What you get?
Speaker 2 (24:02):
I got a stew chicken, stew chicken, I'm sorry, Yeah.
Speaker 4 (24:06):
Shoes, chicken, rice and beans.
Speaker 2 (24:10):
But is that Jamaican or Southern?
Speaker 1 (24:15):
No, it's not.
Speaker 4 (24:15):
Jamaican okay, but it was good.
Speaker 2 (24:20):
Outstanding, outstanding, It was very good.
Speaker 6 (24:24):
All right.
Speaker 2 (24:25):
Let me ask you this, Are you much of a
Are you much of an oxtail man?
Speaker 4 (24:30):
Love?
Speaker 9 (24:30):
Ye?
Speaker 4 (24:30):
But boy, oxtails are so expensive.
Speaker 2 (24:33):
Yeah, oxtail again, it's the tail of a cow. Okay,
very expensive, and it is. The meat is wonderful, but
like they give you a few chunks of tail, there's
not all that much meat. I I love oxtail, but
you don't get that much meat in it?
Speaker 4 (24:48):
Really, No, I don't. I don't know. My wife usually
uh cook cooks hers herself. She cuts a lot of
flatter the fat off there so you can so you
can really taste the meat. A lot of the I
fields its hidden, it's hidden in the gravy. Yeah, you
can't see it. But I don't mind paying the money.
(25:10):
If I got my money's worth for the meat.
Speaker 2 (25:12):
Yeah. Speaking of Marvin t Adams support of Angelis to Rochester.
Your daughter sent me a picture of you the other
day from when you were a young man. I mean,
and not that you're not a fine looking fella right now,
but you are very handsome in the day, sir.
Speaker 4 (25:27):
Well, both days are gone. But but but I'm still good.
I'm still good.
Speaker 2 (25:36):
Do you ever think about for the forgive this question?
Do you ever think about in the resurrection, when you
have your healthy, perfect body back? Do you ever think
about those days? What that'll be like?
Speaker 4 (25:49):
I could not imagine. Called the Bible, the eyes have
not seen, neither ears heard the things that God has
prepared for those that love him. So we's it's unexplainable.
Speaker 2 (26:03):
Yeah, I when the resurrection comes, you know, I imagine
there'll be some church services or something there at the beginning.
But when we get a little bit of free time,
I want to go for a run. I would love to,
uh again have the I like, I like the body
of a of a of a young person, uh in
my prime. Again, I think I'd like that quite a bit.
(26:23):
One more run, that'd be good.
Speaker 4 (26:25):
I do believe you're gonna you're going to see that.
You're going to see that day, Yes, Sir Christ, paring
place for right now?
Speaker 2 (26:33):
Amen, Amen, have a poem for us.
Speaker 4 (26:36):
Today, sir, Yeah, you know of portion has been running
across my mind. I think I heard you talking about
it yesterday and then this past week, the two the kid,
the kid that was beaten to death. This poem I
have to read it and then and the title of
(26:57):
this poem is if not for him? And it reads,
what if Jesus was a border? Where would I be today?
But God sen forced his only son to die for
me one day. He looked beyond all my faults and
saw my every need. He sent his son to rescue
(27:19):
those who put their trust in thee who gave you
this permission to kill without a cause. This murder is
not the will of God. I urge you now to pause.
There is a day of judgment. Confess to Christ. This
day forgiveness comes from Jesus Christ. There is no other way. Behold,
(27:42):
the Lord is speaking the choice of yours, my friend.
Come now, Come now in Jesus name, and new life
will begin to God be the glory.
Speaker 2 (27:52):
Amen. Amen, thank you so much, my friend. Have a
wonderful weekend and.
Speaker 4 (27:57):
God bless you, sir, and think of having me on
got bliss all the.
Speaker 9 (28:03):
Name.
Speaker 2 (28:04):
Amen. That's Marvin t Adams Pote evangelist to Rochester back
in a moment on news radio Wham eleven eighty the
Democrat Party.
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We need to know for the information and conversation.
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Are you kidding me?
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On a loose frought to you the financial guys on
news radio Wow eleven eighty.
Speaker 2 (31:04):
The Polish Arts festivals that stands four to nine today
and then three to nine tomorrow. Hello, you're on news
radio where I am eleven eighty?
Speaker 9 (31:16):
Hello, Yes, yes, When you told your joke at the
end of the last half hour, huh, I just can't
believe neither of them. You want to know what number
you would rate it? That had to be rated at
number two.
Speaker 2 (31:30):
Oh oh, shut up. That's good, buddy, that's funny. Thank
you very much. I rate that joke at number eight.
That was excellent, sir. Hello, you're on news radio where
I am eleven eighty.
Speaker 4 (31:44):
Did you know Lucas McCain had one hundred and twenty
bad guy kills during the show. He's my hero.
Speaker 2 (31:50):
I mean after you, of course percent And I don't
if you remember that he had that liver action rifle
on there with that big hand loop in there. That's
one hundred percent USA of America badass. Hello, you're on
news radio Wham eleven eighty Bob.
Speaker 9 (32:07):
If you think Trump's gonna left the United States run
out of Patriot missiles, you're not paying attention.
Speaker 3 (32:13):
And that four million dollar price pad got the twelve.
Speaker 4 (32:16):
Pack for Trump.
Speaker 2 (32:18):
That's yeah. I gotta gotta get after making him. Got
to got making him. We're running a little low, my brother. Hello,
you're on news radio Wham eleven.
Speaker 6 (32:28):
Eighty, Oh, Bob. The other day, a few days ago,
when you were talking to Mercedes Lupa derin the city
consul lady, I think she was unladylike and I think
she was rude to scream and yell at you and
interrupt you. And I think that was a very poor
example on her part.
Speaker 2 (32:46):
I think I was the one screaming and yelling and interrupting.
As I recall that conversation, got to run. God bless you.
By the way, Mercedes, Unlike Mary Lupian, Mercedes is a
very good person and she is supporter of the police.
Her heart when it comes to law and order and
protecting the neighborhood is in the right place. God bless you.
(33:08):
Keep your chin up. God Bless the United States of America.
Weekend assignment is what it always is. Tonight tomorrow, get
out to Temple Moscar Synagogue. Failing that, hope you'll join
me at church on Sunday and Monday morning at showing
me back here eight till noon on news radio Wham
eleven eighty. Some cities watch history unfold the here in Rochester.
Speaker 3 (33:27):
We've always been a big part of the story, all.
Speaker 7 (33:30):
The local races and the decisions that shape the nation.
Speaker 2 (33:34):
We're covering every turn of election twenty twenty six, News
Radio Wow eleven eighty. I'm not great with words after
a fight, and I'm sorry I wasn't cutting at this time,
so I use smile tunes to
Seventy six degrees. I'm Dave Debot News Radio wham ell
of an eighty. Next news coming up at eleven thirty,
breaking news when it happens anytime. But first, another hour
with Bob Blonsbury starts out on news radio wham ell
of an eighty.
Speaker 2 (00:12):
Thanks set, I appreciate that. Good morning, my friend. Thank
you so much for tuning in. Let me peer out
the window here. Yeah, it's a flat out beautiful day
for a radio program. We were teasing yesterday about zucchini
bread and such like that. Talk to what old farmer
Coleby there about the bounty Lord blesses us around here,
there's lots of produce and lots of ways to eat it.
(00:34):
To learn more about that, I want to talk here
in a moment or two to a lady named Rebecca
Linda Mood. She lives down in the Southern Tier. She's
something of a wonder family lady, five sons, happy husband,
and she writes about cooking. Her website is foodiewifamily dot com.
Some of her books are not your mama's canning book.
(00:57):
This would be an ideal time of year to pick
that up. Eddy Sat Dough and the Ultimate Guide to
vegetable side dishes. You've all been clamoring for that. At
any rate you can get her. Rebecca Linda Mood at
Amazon and again foodiewfamily dot com. She joined us now, ma'am,
welcome to the broadcast.
Speaker 3 (01:16):
Thank you, Bob. It's nice to talk to you again.
Speaker 2 (01:18):
I appreciate your time as always and your expertise and
your great success. So we have before stelowly zucchini. What
should we do with it? Please?
Speaker 3 (01:27):
Well, you have options. You can either play practical jokes
on your neighbors with them, or you can use this
bounty up and save it for the rest of the season.
Or you can make some luscious zucchini bread or all three.
I vote for all three.
Speaker 2 (01:44):
That's the spirit right there is Zucchini bread often shouts
for our attention this time of year. Your thoughts on it, please?
Speaker 3 (01:53):
It does, and I think it's for a couple of reasons.
First of all, it's homely and it's homie both. It's
not the prettiest dish in the kitchen, but man, does
it taste good? And when you eat it, doesn't it
remind you of getting at your grandmother's table. You know,
there's something about it that links back to the generations
(02:15):
before you in a tasty way. It's not one of
those food traditions that people keep up just because it
happened when they were kids, but because it tastes great too,
and it's economical, which I mean, who couldn't use an
economical food option?
Speaker 2 (02:31):
Sure? Now, I have a question about zucchini bread. I think,
and this is a question, it's not an assertion. I
think that the zucchini is a token. I think that
there may well be zucchini in there, but I'm not
exactly sure that the glory, the wonder, the deliciousness of
this product comes from the zucchini.
Speaker 3 (02:54):
Ah, I'm going to call your bluff on this one.
Speaker 4 (02:58):
That's not right.
Speaker 3 (03:00):
Contributes massively to it.
Speaker 2 (03:02):
Okay, But but the sugar and stuff like that helps
a little bit too.
Speaker 5 (03:07):
Right.
Speaker 3 (03:09):
Well, the sugar sure doesn't hurt. But the zucchini, that's
that's the entire texture of the bread. That's that's part
of what makes it so it's let's be real, it
tastes more like a cake than it does a bread.
Speaker 2 (03:26):
Here's a question why we like it? Okay, why? Yeah? Absolutely?
And here's the thing. Why is some zucchini bread brown?
And why is some zucchini bread white?
Speaker 3 (03:38):
Well that it sort of depends on the flour.
Speaker 4 (03:42):
You're using a lot of people.
Speaker 3 (03:44):
A lot of people choose to make it with whole wheat.
I actually have a whole zucchini bread recipe on the blog,
but mine sort of runs contrary to what I was
just saying because I use white whole weat in it,
so it ends up being more of a golden shade.
But when you add a traditional whole wheat flour to it,
(04:05):
it will by nature make the bread a little bit darker.
And also if you add a lot of sugar, it
caramelizes as you bake it.
Speaker 2 (04:14):
Foodie with foodiewifamily dot com Rebecca into mood. Here's here's
my mystery, and then we'll move on to more, even
moreterting stuff. My wife makes a zucchini bread. It comes
out dark brown, wonderful, delicious. Last Saturday at the Amish Ladies,
I got some zucchini bread. It was largely white with
little flecks of green. Why is my wife's zucchini bed?
(04:38):
Maybe I should ask her this? Why is my wife's
succhini bread dark brown?
Speaker 1 (04:42):
Yeah?
Speaker 3 (04:42):
Well, I don't want to get between you and your
wife on this one, don't. I don't know what her
recipe is. My guess would be that she's adding maybe
brown sugar to the mixture, does she do?
Speaker 2 (04:55):
You know?
Speaker 3 (04:55):
Do you have the little flex of green in your bread?
Makes it?
Speaker 2 (04:59):
Yeah? Yeah, okay, it's the zucchini, right, yeah.
Speaker 3 (05:04):
Yes, there's some confusion. Some people think you need to
peel the zucchini first, which is extra work and does
nothing to help the bread except maybe hide a zucchini
if you have a picky kid.
Speaker 2 (05:17):
Yeah, so we don't. We don't peel zucchini in in
your world, though, do you peel cucumbers?
Speaker 6 (05:26):
No?
Speaker 3 (05:26):
I don't like I like the green stuff. So in
my world, the cucumber comes with the green. I'd like
to serve it with the green.
Speaker 2 (05:35):
Okay, all right. A philosophy, I suspect you do not
apply to oranges. I mean they come with the orange peel,
and yet I suspect you take that off. Is that correct?
Speaker 3 (05:45):
Most of the time, I confess I have them known
to eat orange peel.
Speaker 2 (05:49):
It it's called zest. Also, walnuts come with a shell, ma'am.
Yet I suspect you do not eat the shell? Is
that correct?
Speaker 3 (05:56):
You are correct. So if I am in, I was
just gonna say I'm inconsistent.
Speaker 2 (06:02):
There apparently obviously. So if I go to foodiewifamily dot com,
will will I do? I? Do you have a zucchini
bread recipe there? What can I find about zucchini there?
Speaker 3 (06:12):
I do? I actually have two, make that three zucchini
bread recipes. I have a double chocolate zucchini bread recipe,
which is going to remove any kind of question about
why it's brown chocolate.
Speaker 2 (06:25):
Okay, good, no mystery.
Speaker 3 (06:27):
And I also have the aforementioned Golden Holdie zucchini bread.
But I also have a bacon cheddar zucchini muffin recipe
that I would highly encourage people to try. It makes
a killer breakfast or really nice snack, and it's also
excellent camping food.
Speaker 2 (06:47):
Outstanding it's camping food, and that you would take it
camping or that you would make it while camping.
Speaker 3 (06:54):
I would personally take it camping.
Speaker 2 (06:56):
Yeah.
Speaker 3 (06:56):
Once I get to camp, I want to be hiking
and you know, sitting in a chair rather than trying
to bake over a campfire.
Speaker 2 (07:05):
Personally, when we you know, uh, the zucchini that's in
this stuff, can we pretend or claim that that makes
it nutritionally better. I mean, can we feel good about
ourselves we're eating some kind of vegetable.
Speaker 3 (07:17):
Absolutely, I mean that's to me, that's part of the point.
This is a salad effectively.
Speaker 2 (07:26):
Right right? Yeah, I sell that tastes good.
Speaker 3 (07:30):
Yeah, I will say that. The one piece of advice
I want to give everybody about zucchini bread before you know,
before we're done with this conversation, is that one zucchini
is not a measurement, So you still have to grate
and measure the zucchini that is specified to go into
(07:51):
your recipe.
Speaker 2 (07:52):
Okay, it's a function of the fact that zucchini's coming
dramatically varying sizes, right exactly the way Foodie with Family
dot com Rebecca Linda mood. Her book's also not your
Mama's Canning book, Ready Set Dough The Ultimate Guide to
vegetable side dishes. So is zucchini got the zucchini bread recipe?
(08:16):
You got that little the bacon cheese whatever? That sounds
very good? Any other thought and advice on this currently
very abundant vegetable, ma'am.
Speaker 3 (08:27):
Yeah, try to sneak it into everything. But while it
is an amazing wingman in a recipe or in your kitchen.
It can also be the feature of your meal. My
dad used to make zucchini patties for us. I went
through a vegetarian phage in high school, and bless his heart,
(08:50):
he like, he did not bounce me out or make
fun of me. He just pivoted and he learned to
make these incredible zucchini patties. And they're they're really simple. Again,
the feature is the grated zucchini, onion, some braided cheeses,
some breadcrumbs, flour, egg seasonings, and then you, like, you
(09:13):
fry them up on pancakes. But they make really excellent
sandwiches when you stack them up like that. I mean,
you could even add a patty of that to a
regular burger and up the health quotion of the burger
just like that.
Speaker 2 (09:29):
It's you grate onion and zucchini and then fry that. Yeah,
but what holds it together, please, ma'am?
Speaker 6 (09:39):
The eggs?
Speaker 2 (09:40):
Oh, what'll put egg in there?
Speaker 4 (09:41):
Okay, yep, yep.
Speaker 3 (09:43):
So if you're looking for the recipe to that, that
is on page seventy four of my Ultimate Guide to
Vegetable Side Dishes.
Speaker 2 (09:50):
Okay, the some people when I grew up, were very simple.
Zucchini was always they'd cut it into like hockey puck
things and then it would be like in an egg wash,
and then it would be fried and then you would
eat that.
Speaker 3 (10:06):
Yeah, nothing wrong with that.
Speaker 2 (10:08):
Yeah yeah, no, it's horrible. It's terrible. No one likes that.
Speaker 1 (10:14):
Yeah yeah.
Speaker 2 (10:15):
And they do that same thing with tomatoes, like green tomatoes.
Speaker 3 (10:19):
Oh yeah, yeah. My my grandma was from the South
and she made oh my gosh, she made such fantastic
fried green tomatoes.
Speaker 2 (10:27):
Those poor people didn't have real food anything. Rebecca into
mood foodiewifamily dot com and uh okay for Amazon. She's
got books there, great cookbooks. Anything else this season, the
state of the garden, the state of the farmers market
that we ought to be looking for, please, ma'am.
Speaker 3 (10:47):
I think we should all be looking to get our
lettuce at our local farmers markets.
Speaker 2 (10:52):
Dug, Yeah, exactly, it's not it's not been crapped on
in a Mexican field, which turns out to be real
good for you. Avoid that if you can, yeah.
Speaker 3 (11:04):
Yeah, yeah, But I would say this time of year,
look at what is abundant and inexpensive at your local
farmer's market, and there are so many free resources online
to teach you how to preserve that. It's really it's
kind of the best feeling in the world when you
have taken food that you found very low cost and
(11:26):
preserved it in a way that's going to make it
delicious throughout the year.
Speaker 2 (11:30):
Amen.
Speaker 3 (11:31):
And so you'll have this bounty in your basement or
in your cellar or in your you know, wherever you
keep your food, and every time you look at it,
you're going to remember I did that, and it's delicious. Yeah,
And I'm feeding my family with my efforts, and man, that.
Speaker 2 (11:46):
Feels so good, Yes, ma'am, Yes, ma'am. Absolutely, And it's
it's be very provident because there is great abundance right
now in the harvest and you can get probably good.
The only thing I would say is you talk about
looking up some free and instructions. I would say, maybe
they should just buy not your mama's canning book and
thereby learn all these things. That's what I would say.
Speaker 3 (12:09):
Your mouth to God's.
Speaker 2 (12:10):
Ears foodiewifamily dot com. A word about corn on the cob,
your thoughts there, please, ma'am.
Speaker 3 (12:20):
That's my favorite produce in the summer. I cannot wait
for the corn to be abundant. I actually I can corn,
but I don't do it like just regular corn. I
make a corn relish. This is another one of my
grandma's recipes, and that one is both on the blog
and in Cannon Cookbook. I believe if I'm right, but
(12:42):
I think I put a lot of things in the
cookbook that I find out later I didn't. So I
would say, make corn relish, freeze corn, save the corn cobs,
and make corn cob broth out of that, because that
makes the best corn chowder ever have in your life.
Speaker 2 (13:01):
Did your did your grandmother eat that too? Those people
were very poor, weren't they?
Speaker 3 (13:06):
Oh?
Speaker 2 (13:07):
Yeah, I mentioned this would love. But hey, kids, come on,
we got corn corn cob soup tonight.
Speaker 7 (13:15):
Can we put a rock in it?
Speaker 2 (13:16):
To Grandma, I have some lawn clippings for fiber. Can
we add that.
Speaker 3 (13:24):
I'm not saying, serve it with the cobs in and say,
extract the flavor from the corn cob is a flavor builder.
Speaker 2 (13:33):
There's flavor, there's flavor and corn cobs. All right, No,
I'm sure I'll go to you on one tonight. That'll
be great Foodie with foodiewfamily dot com. Rebecca Lindo Mood.
You can catch her her books at Amazon anything else.
(13:54):
I forgot to mention any place people can see you
or anything else like that, you make any videos or
anything not.
Speaker 3 (14:00):
So I'm going to say that the blog and the
cookbooks are the best way to reach me. I am
on Instagram as well, but I prefer to talk to
people off of social media both.
Speaker 2 (14:11):
You bet you?
Speaker 4 (14:12):
Yeah?
Speaker 2 (14:13):
All right, man, thank you so much. Let's get together
again a little bit later in canning season and your
thoughts no Doubt on peaches would be valuable to all.
Where are we almost at peach time or is it
just starting right now?
Speaker 3 (14:26):
I think we're at the very beginning of it, But
it feels like such an ephemeral season. You know, you
blink your eyes and the peaches are gone, and now
you're like, oh my gosh, where did they all go?
Can them?
Speaker 2 (14:39):
Yeah?
Speaker 3 (14:39):
That's another one to any you know at this point.
Speaker 4 (14:43):
Of the year.
Speaker 3 (14:43):
If the vegetable holds still, stuff it in the can.
Speaker 2 (14:46):
That's the way, and not your Alma's canning book. No
Doubt will help people do that. Rebecca into Mood. It's
always delight ma'am, thank you for all the good you
do for people, and thanks for talking to us today.
Speaker 3 (14:57):
Thanks for talking to me, Bob, have a great one.
Speaker 2 (14:59):
Use well, ma'am. Issue in your family back in a
moment on news radio WHAM eleven eighty.
Speaker 8 (15:03):
Mother, Mom used to say, talk.
Speaker 2 (15:07):
I heart radio. Use the talkback feature. Say what you want,
tap that red microphone and talk back to use radio
WAM eleven eighty. Jim Salmon here, we'll see how this goes. Ryan,
good morning. Welcome sir to news radio WHAM eleven eighty.
Speaker 4 (15:24):
Good morning, Bob. He I just want to let you
know I tried donating.
Speaker 9 (15:26):
Blood the other day. Yeah, never again.
Speaker 4 (15:29):
Why too many stupid questions?
Speaker 9 (15:32):
Whose blood is it?
Speaker 4 (15:34):
Where did you get it from?
Speaker 9 (15:35):
Why is it in a bucket?
Speaker 4 (15:38):
I think they'd be.
Speaker 2 (15:39):
Grateful in a second? Radio Hold on, Ryan, still right there,
Radio Mike Odin. Yes, you're familiar, sir with the comedic arts. Yes, yeah,
you've heard jokes told before. Yes, on a scale you
create within your own mind between one and ten. You've
just heard Ryan's joke, sir. Yes, okay, where would you
(16:00):
rate that? Four?
Speaker 5 (16:03):
Five?
Speaker 2 (16:03):
Somewhere's in Somewhere's in that neighborhood. Ryan, Yeah, Ryan.
Speaker 9 (16:09):
Brian, Oh, you're too kind. You're too kind, Mike, thank you.
Speaker 2 (16:12):
He gave you a four or five, buddy, Okay, right,
I'm sorry, buddy, it's not a ten, Migo. That's too bad. Myself.
I would have gone seven. I would have gone seven
for you, Ryan.
Speaker 9 (16:26):
Thank you. I appreciate that.
Speaker 2 (16:27):
Ryan. Do you have any other jokes you'd like to
share with us?
Speaker 4 (16:30):
Many more?
Speaker 9 (16:31):
But I'll call you back another time.
Speaker 2 (16:32):
Okay, Ryan, hold on just a second out hey, radio, Mike,
do you happen to have a joke or no, a
joke and we could have Ryan rate it? Not immediately? No, okay,
Well let me tell a joke. No, let me tell
a joke then, okay, all right, this was a joke
my mother told all the time. It's a question why
(16:53):
is poop tapered at the end?
Speaker 9 (16:59):
Well?
Speaker 2 (17:00):
Why get ready to get to rate? Okay? Why is
poop tapered at the end so your butt doesn't slam? Shut? Ryan?
What what score do you give that? Ryan?
Speaker 4 (17:12):
I'd have to go with a seven on that one
for you, Bob.
Speaker 2 (17:15):
Very good, good, Radio, Mike Odin, Well, how do you
rate it?
Speaker 7 (17:19):
Three?
Speaker 1 (17:20):
Oh?
Speaker 4 (17:20):
My?
Speaker 2 (17:22):
Oh my? Ryan. He's a tough one. He's very tough.
I appreciate you both. I appreciate you both. I mean
not so much Radio Mike, but I appreciate you both.
It's time for news with Great Dave Debo on news
radio Wham eleven eighty in.
Speaker 7 (17:37):
The summer time.
Speaker 2 (17:39):
Wherever you're going, going to the beach for the family,
whatever you're doing, drinking, bobby killing.
Speaker 10 (17:43):
Get your local accurate forecast, camping as much as possible
here enjoying a nice weather.
Speaker 2 (17:49):
He's radio.
Speaker 8 (17:52):
If you've been diagnosed with mesothelioma or lung cancer, you
need a legal team located in your market.
Speaker 2 (17:59):
It's a concert on the bricks. Also, the Thunderbirds and
the US Air Force will be there saying hi, taking pictures,
signed autographs. Great chance to let your kids you see
American heroes. And obviously, of course tonight at eight, Uncle
Ben's remedy is on stage at the Eden Corn Festival.
I'm grateful to the Eden North Collins Penny Saver quite
(18:19):
obviously for that update. It is a time for last
eighty ohs from John Detulio out at the Bill's Mini camp.
Speaker 7 (18:28):
Sir, what's up, Bobby?
Speaker 2 (18:29):
How are you sir, it's a sentimental leave taking.
Speaker 7 (18:32):
Yes it is.
Speaker 5 (18:33):
It's so funny because the Buffalo media is excited there's
a shorter camp because now they go back to Buffalo
so they don't have to.
Speaker 7 (18:40):
Travel to Rochester.
Speaker 5 (18:42):
The Rochester media extremely upset this isn't a longer camp
because now they've gotta every morning make the drive to
Buffalo as so continue camp next week. It's interesting to
talk to both sides of the press and how happy
the Buffalo members are in the Rochester media like cattle
Ezel not happy.
Speaker 2 (19:01):
Yeah, yeah, yeah, you're gonna be You're gonna be talking
to some folks about the camp and about the season
ahead at noon. Right.
Speaker 9 (19:08):
Yeah.
Speaker 5 (19:09):
We first off, we have a Bill's rookie wide receiver,
Skylar Bell, will be here, a fourth round pick.
Speaker 7 (19:15):
A lot is be encountered on.
Speaker 3 (19:17):
Uh.
Speaker 5 (19:17):
It's tough to you know, have a rookie commit to
make an impact, but many believe, even the Bills think
he can commit to make an impact at receiver.
Speaker 7 (19:24):
So it was a great interview that we recorded about
an hour or so ago.
Speaker 5 (19:29):
A lot of interesting things to say and what it's like,
you know, trying to catch a football from Josh Allen
so very very interesting coming up.
Speaker 2 (19:37):
Saying that's the great John to Tulio any over the shoulder,
last reflections a worthwhile experience and benefit to our town.
Speaker 5 (19:44):
Well, I mean it's great for Fisher, it's great for
Rochester that you know, the Bills are only one, only
one of seven teams that go away. I thought, you know,
the camp was okay. I think there was a certain
energy and efficiency about it.
Speaker 2 (19:57):
But for me, I thought there.
Speaker 7 (19:58):
Was something lacking overall.
Speaker 5 (20:00):
I didn't think the energy level was I thought it
would be higher actually watching practice on the field, but
talking to the players and a lot of the media members.
Speaker 2 (20:13):
Certainly the media.
Speaker 7 (20:14):
Members thought it would be even more energy.
Speaker 5 (20:16):
But they did recognize how efficient everything was and how
active Joe Brady was. But for me, I thought camp
fell a little bit short or a little bit flat
from what my expectations were coming in.
Speaker 2 (20:27):
It's not about the camp but about the season. When
you start out saying our goal this year is a
Super Bowl. Anything less than that its failure. Why I
tell you what, the potential for Keen disappointment is very high.
Speaker 7 (20:37):
Bobby, You're spot on. They've set themselves up for major disappointment.
They've got.
Speaker 5 (20:40):
Anything short of getting to Los Angeles side of Super
Bowl sixty one will be deemed a failure. It'll fall
on Brandon Bean, It'll fall on Joe Brady, and it's
going to fall.
Speaker 7 (20:50):
On Josh Allen absolutely.
Speaker 5 (20:52):
And Jim Lennard, who's the first time defensive coordinator. Listen,
it has only happened twice where a first year head
coach first time head coach made it to the Super Bowl,
the last being George Seffert in the late eighties who
took over a fantastic forty nine Ers team. So the
odds are not on the side of the Buffalo Bills
coming into this season.
Speaker 2 (21:12):
Yeah, and the astounding thing is that, you know, and
we may get to Super Bowl, we may may win it.
We may get to the playoffs and be disappointed by
something we waited almost twenty years for. You know, it's
a great point.
Speaker 5 (21:28):
I mean, I mean, Joe Brady, even if he has
he gets to the Divisional round, the AFC Championship game,
that's fantastic for a first year head coach.
Speaker 2 (21:36):
But it's just.
Speaker 7 (21:37):
Not good enough.
Speaker 5 (21:38):
Bills fans are waiting. You listen to Josh Allen, he listen,
We that's a quote coming from him.
Speaker 7 (21:45):
We have knocked on the door enough.
Speaker 5 (21:47):
It's time for us, you know, to walk through that door,
or in this case, break it down. But Bobby, they
have set themselves up for major disappointment if they don't
get to Los Angeles.
Speaker 2 (21:56):
And the last thing I know about is football. But
my fear also is that if they don't make it
this year, then they have to kind of break stuff
apart and start over. And you say, hold it, are
we too late in the Josh Allen career or bubble
to do that? When you make this the last stand,
I get a little nervous about things.
Speaker 7 (22:16):
Well, you bring up a good point number one day.
Speaker 5 (22:18):
As long as Josh is still here, they have a
puncher's chance.
Speaker 7 (22:21):
But their roster, I mean next year.
Speaker 5 (22:23):
They're gonna They're already gonna be over the salary cap
next year, So the roster I think could look a
lot different next season. But you're right, another disappointing year.
And it's not as if they can retool this roster
because they're gonna be in salary cap jail next year.
Speaker 7 (22:43):
So if they don't do.
Speaker 5 (22:44):
It this year, Bobby, it doesn't look more promising next season.
Speaker 7 (22:48):
I guess is what I'm trying to say.
Speaker 5 (22:51):
Maybe they're better years, we're behind them the opportunities.
Speaker 7 (22:54):
But as long as you have Josh Allen, you do
have a shot to get to the big game.
Speaker 2 (22:59):
Perchances is there. Johnny love you, appreciate you. Thank you
so much about you? Bet you? That is the great
John to Tully are to be joined by the poet
evangelist of Rochester, the Great Marvin t Adams. Sir, good morning,
welcome to the broadcast.
Speaker 4 (23:13):
Come on, are you doing? Thanks for having me on.
Speaker 2 (23:17):
I'm I'll be honest with you. I'm flying sky high.
It's the weekend. I couldn't be happier.
Speaker 4 (23:23):
Oh wow, Hey, thank god you make it, made it
through the weekend because a lot of people didn't.
Speaker 2 (23:28):
And that is true. Here's the thing. You sent me
a note the other day. You recommended a restaurant. Tell
us what that was and why you liked it? Please?
Speaker 4 (23:37):
Well, I like it because I haven't hadn't been there
in quite a while. But it's under new ownership.
Speaker 2 (23:44):
Now, what's the name of it?
Speaker 7 (23:45):
Where is it?
Speaker 2 (23:46):
Please?
Speaker 4 (23:46):
Uh? It's right on the corner of Great and Jade Street,
across from Crown beverage.
Speaker 2 (23:52):
Yeah.
Speaker 4 (23:53):
Oh, they have quite a selection of really good food
in there.
Speaker 2 (23:58):
You got the boiled chicken or what you get roast chicken?
What do you give?
Speaker 7 (24:02):
What you get?
Speaker 2 (24:02):
I got a stew chicken, stew chicken, I'm sorry, Yeah.
Speaker 4 (24:06):
Shoes, chicken, rice and beans.
Speaker 2 (24:10):
But is that Jamaican or Southern?
Speaker 1 (24:15):
No, it's not.
Speaker 4 (24:15):
Jamaican okay, but it was good.
Speaker 2 (24:20):
Outstanding, outstanding, It was very good.
Speaker 6 (24:24):
All right.
Speaker 2 (24:25):
Let me ask you this, Are you much of a
Are you much of an oxtail man?
Speaker 4 (24:30):
Love?
Speaker 9 (24:30):
Ye?
Speaker 4 (24:30):
But boy, oxtails are so expensive.
Speaker 2 (24:33):
Yeah, oxtail again, it's the tail of a cow. Okay,
very expensive, and it is. The meat is wonderful, but
like they give you a few chunks of tail, there's
not all that much meat. I I love oxtail, but
you don't get that much meat in it?
Speaker 4 (24:48):
Really, No, I don't. I don't know. My wife usually
uh cook cooks hers herself. She cuts a lot of
flatter the fat off there so you can so you
can really taste the meat. A lot of the I
fields its hidden, it's hidden in the gravy. Yeah, you
can't see it. But I don't mind paying the money.
(25:10):
If I got my money's worth for the meat.
Speaker 2 (25:12):
Yeah. Speaking of Marvin t Adams support of Angelis to Rochester.
Your daughter sent me a picture of you the other
day from when you were a young man. I mean,
and not that you're not a fine looking fella right now,
but you are very handsome in the day, sir.
Speaker 4 (25:27):
Well, both days are gone. But but but I'm still good.
I'm still good.
Speaker 2 (25:36):
Do you ever think about for the forgive this question?
Do you ever think about in the resurrection, when you
have your healthy, perfect body back? Do you ever think
about those days? What that'll be like?
Speaker 4 (25:49):
I could not imagine. Called the Bible, the eyes have
not seen, neither ears heard the things that God has
prepared for those that love him. So we's it's unexplainable.
Speaker 2 (26:03):
Yeah, I when the resurrection comes, you know, I imagine
there'll be some church services or something there at the beginning.
But when we get a little bit of free time,
I want to go for a run. I would love to,
uh again have the I like, I like the body
of a of a of a young person, uh in
my prime. Again, I think I'd like that quite a bit.
(26:23):
One more run, that'd be good.
Speaker 4 (26:25):
I do believe you're gonna you're going to see that.
You're going to see that day, Yes, Sir Christ, paring
place for right now?
Speaker 2 (26:33):
Amen, Amen, have a poem for us.
Speaker 4 (26:36):
Today, sir, Yeah, you know of portion has been running
across my mind. I think I heard you talking about
it yesterday and then this past week, the two the kid,
the kid that was beaten to death. This poem I
have to read it and then and the title of
(26:57):
this poem is if not for him? And it reads,
what if Jesus was a border? Where would I be today?
But God sen forced his only son to die for
me one day. He looked beyond all my faults and
saw my every need. He sent his son to rescue
(27:19):
those who put their trust in thee who gave you
this permission to kill without a cause. This murder is
not the will of God. I urge you now to pause.
There is a day of judgment. Confess to Christ. This
day forgiveness comes from Jesus Christ. There is no other way. Behold,
(27:42):
the Lord is speaking the choice of yours, my friend.
Come now, Come now in Jesus name, and new life
will begin to God be the glory.
Speaker 2 (27:52):
Amen. Amen, thank you so much, my friend. Have a
wonderful weekend and.
Speaker 4 (27:57):
God bless you, sir, and think of having me on
got bliss all the.
Speaker 9 (28:03):
Name.
Speaker 2 (28:04):
Amen. That's Marvin t Adams Pote evangelist to Rochester back
in a moment on news radio Wham eleven eighty the
Democrat Party.
Speaker 6 (28:11):
Nut, socialism, communism.
Speaker 10 (28:14):
Not just scrolling through the events.
Speaker 1 (28:16):
Of the day, Islamic Republic of the Rand check in.
Speaker 2 (28:19):
We need to know for the information and conversation.
Speaker 9 (28:22):
Are you kidding me?
Speaker 2 (28:23):
Use radio wham z bart z I E B A
R t Uh. You see the rain today, feel the humidity.
Those things even in the summer. They have the ability
to cause your car to rust both along the bumper
there we got that scratch or whatever and uh. And
then of course the undercarriage. At z Bart they have
(28:46):
products and services that can help protect from and remediate
problems exactly like that. The undercoating helps protect your undercarriage,
your frame from rust from corrosion. They have rust prevention
services and they can fix where it is rusted. They
also got a thing that you can put on there
help keep your paint from getting scratched or dinged or
(29:07):
such like that. They also have a detailing, They do
window tinting just perfectly legal the way it's supposed to be.
Taking care of your car ZIEB A r T. They're
specialists at it. Go to the website review their services,
making appointment at zbart dot com.
Speaker 8 (29:25):
Do you know that telcompowder causes mesothelioma? Telcumpowder is commonly
used in baby powder and adult body and cosmetic powders.
If you use telcampowder, you may have inhaled toxic asbestos fibers, which.
Speaker 2 (29:38):
May cause mesothelioma.
Speaker 8 (29:39):
Manufacturers knew that telc products were contaminated with asbestos, and
they failed to warn you. If you use telcumpowder and
have been diagnosed with mesothelioma, lips Its, Pontio and Comerford
can help you. Our team of attorneys has over one
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(30:00):
You've been diagnosed with MISA teloma, called Lipsit's, Ponterio and
Comerford at five eight five six hundred MISO for a
free consultation that's five eight five six hundred sixty three
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Four twenty four Main Street, Buffalo, New York, sixteen West
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(30:21):
a similar outcome.
Speaker 10 (30:23):
In a recent survey of one hundred and twenty three
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Speaker 8 (30:52):
Dreaming of a gorgeous new stamped concrete patio Rochester decoratory listeners.
Speaker 10 (30:58):
On a loose frought to you the financial guys on
news radio Wow eleven eighty.
Speaker 2 (31:04):
The Polish Arts festivals that stands four to nine today
and then three to nine tomorrow. Hello, you're on news
radio where I am eleven eighty?
Speaker 9 (31:16):
Hello, Yes, yes, When you told your joke at the
end of the last half hour, huh, I just can't
believe neither of them. You want to know what number
you would rate it? That had to be rated at
number two.
Speaker 2 (31:30):
Oh oh, shut up. That's good, buddy, that's funny. Thank
you very much. I rate that joke at number eight.
That was excellent, sir. Hello, you're on news radio where
I am eleven eighty.
Speaker 4 (31:44):
Did you know Lucas McCain had one hundred and twenty
bad guy kills during the show. He's my hero.
Speaker 2 (31:50):
I mean after you, of course percent And I don't
if you remember that he had that liver action rifle
on there with that big hand loop in there. That's
one hundred percent USA of America badass. Hello, you're on
news radio Wham eleven eighty Bob.
Speaker 9 (32:07):
If you think Trump's gonna left the United States run
out of Patriot missiles, you're not paying attention.
Speaker 3 (32:13):
And that four million dollar price pad got the twelve.
Speaker 4 (32:16):
Pack for Trump.
Speaker 2 (32:18):
That's yeah. I gotta gotta get after making him. Got
to got making him. We're running a little low, my brother. Hello,
you're on news radio Wham eleven.
Speaker 6 (32:28):
Eighty, Oh, Bob. The other day, a few days ago,
when you were talking to Mercedes Lupa derin the city
consul lady, I think she was unladylike and I think
she was rude to scream and yell at you and
interrupt you. And I think that was a very poor
example on her part.
Speaker 2 (32:46):
I think I was the one screaming and yelling and interrupting.
As I recall that conversation, got to run. God bless you.
By the way, Mercedes, Unlike Mary Lupian, Mercedes is a
very good person and she is supporter of the police.
Her heart when it comes to law and order and
protecting the neighborhood is in the right place. God bless you.
(33:08):
Keep your chin up. God Bless the United States of America.
Weekend assignment is what it always is. Tonight tomorrow, get
out to Temple Moscar Synagogue. Failing that, hope you'll join
me at church on Sunday and Monday morning at showing
me back here eight till noon on news radio Wham
eleven eighty. Some cities watch history unfold the here in Rochester.
Speaker 3 (33:27):
We've always been a big part of the story, all.
Speaker 7 (33:30):
The local races and the decisions that shape the nation.
Speaker 2 (33:34):
We're covering every turn of election twenty twenty six, News
Radio Wow eleven eighty. I'm not great with words after
a fight, and I'm sorry I wasn't cutting at this time,
so I use smile tunes to
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