Live from the Sausage Shack | Dinner Plus Drinks #59

SPEAKER_02 0:15

Hello every oh gosh, we screwed up again. Oh, let's just go with it. Hello, everybody. We are live from the Susan Shay! You see, when we're out of routine, we really get screwed up. And we are joined by the first repeat guest on the J Plus Drinks podcast, Kevin Fleming. Welcome. Welcome back.

SPEAKER_01 0:31

Thank you so much for having me. And we're glad, we're really glad to see you in this space. It's really nice.

SPEAKER_02 0:36

Yes, well, we are too. So Kevin is our friend/slash landlord. Friendlord? Friendlord? Friendlord, that's much more than that. Land sir? Yep, friendlord it is. And we are recording during the Cocoa Crawl. Yes we have a little extra footage. You can see all the people going by.

SPEAKER_03 0:53

And many of them stopping and staring at us. You can't see that.

SPEAKER_02 0:56

So if you're watching on YouTube, you'll get all the joy of seeing our beautiful sausage sack in the side of the foremers, Flemings Limited. Or merch that I'm modeling. All of the people going outside. We might have some commentary. Bridget, you used to plan the Coco Crawl. Tell us what the Coco Crawl is.

SPEAKER_03 1:13

So Coco Crawl is really a fun event normally. It is during Winterfest. Arn you, COVID. So it's a it's a little bit of a challenge, I think, during COVID. But the idea is it's the Friday night of Winterfest. So get people into town not just for Saturday, but it started as a way to get people into the town, looking around at stores, into places they've maybe never been in. So participating businesses downtown can choose to make a cocoa treat. So whether it be a chocolate bar, a rice crispy treat that's chocolate or hot chocolate, whatever it is. People um get a map. All the people that you see wandering by on the sidewalk get a map. They go into all these places, try all the chocolate treats, and vote on their favorite.

SPEAKER_01 1:53

So Kevin, did you ever win? I never won. No, no. Sean Payne from Clearwater Outdoor won the first year, and I know it was fixed.

SPEAKER_00 2:03

It was fixed.

SPEAKER_01 2:04

But we won't talk about that. It's okay. Sean's a friend, so I'll leave it at that. What was your treat that you had for people? So ours, we called it Irish cocoa. So we would have uh hot cocoa made with whole milk, of course. Yeah. And then we would take our Cadbury Irish candy bars, flake bars, crunchy bars, malt teasers, and we'd crunch them up and have them in little bowls, and you scoop a little into your hot cocoa, and there was that was your Irish fat cocoa.

SPEAKER_03 2:30

And it's you know I'm not into hot drinks.

SPEAKER_02 2:32

Yeah.

SPEAKER_03 2:33

Nick won't drink anything hot, so this is not his kind of event.

SPEAKER_02 2:36

Brich will only drink hot drinks that are scalding hot, so it worked for me.

SPEAKER_03 2:40

Um but the stores that usually do it as a way to welcome people in that have maybe never been in their store, which is a big reason we're doing this pop-up. So it worked together nicely.

SPEAKER_02 2:49

And speaking of Irish things, can we can we have a Guinness Guinness draft? Um, and as it says, best enjoy poured into a glass. This one, people are more quickly. People are in the world. Guinness more strength. I love it. Absolutely love it. Kevin, thank you for the glasses.

SPEAKER_03 3:09

You guys, people are trying to get in the door right now, and I'm sweating it. Wait, am I not pouring quickly enough? I feel like what happened?

SPEAKER_02 3:19

You just do that. Okay. And now we wait for the surge and settle. The beautiful surge and settle.

SPEAKER_03 3:26

I'll set that right there so you can see it.

SPEAKER_02 3:28

Oh, I love Guinness.

SPEAKER_03 3:31

But why Guinness? Like, so you and Kevin were having a conversation.

SPEAKER_02 3:34

So, Kevin, we were talking about you guys used to sell a lot of Guinness merch.

SPEAKER_01 3:39

That's right, we did.

SPEAKER_02 3:40

Uh, you are a renowned Irish traveler. In fact, an Irish citizen.

SPEAKER_01 3:44

I do have my my wife and I have our Irish citizenship based on our all of our Irish, all of our grandparents were born in Ireland. That's awesome. So it enables you to do Irish citizenship citizenship.

SPEAKER_03 3:55

Jealous of that. I wish I was a dual citizen. Where can I be a citizen? Maybe like Angola?

SPEAKER_02 4:01

Yeah, Angola. I'll look at it. So you said Guinness definitely tastes better in Ireland, right?

SPEAKER_01 4:07

It does. It's like anything. Everything tastes best at the source.

SPEAKER_03 4:11

Yeah, that's true.

SPEAKER_01 4:12

So whether it's at the Guinness Hop Shop in Dublin or any pub in Ireland. And in Ireland, uh, Lake Geneva Country Meets has a little delivery van. Ireland, there's a Guinness has probably about 50 of those that are on the road. Seven days a week, and they go around. Anybody that sells Guinness in Ireland, they have their they have their tubes and their pipes and their uh taps, everything is cleaned out. And I don't know if it's every two weeks or every four weeks.

SPEAKER_00 4:42

Dang.

SPEAKER_01 4:43

That's all this crew does. They do nothing else. That's what they service. They don't sell, they don't deliver. They cleaned up. So that's how Guinness, even Guinness now is owned by Diagio, a multinational corporation, but they stick to their roots. Uh if you're gonna serve Guinness, it's going to be good.

SPEAKER_03 4:59

Yeah, I gotta say, I also have had it in Ireland, and I don't love Guinness as much as the average citizen, perhaps, but it is way better in Ireland.

SPEAKER_00 5:09

Like it is.

SPEAKER_03 5:10

And I did the touristy thing, I was at the Guinness Factory tour.

SPEAKER_00 5:13

It was my first time, but it was great.

SPEAKER_03 5:15

And so they have a um what's called the gravity bar, I think, at the top. Right. Really great views, delicious Guinness. So we'll see how this tastes. Alright, well. Slantra. Slauncha. Oh, it's been a year since I've had that. About a year.

SPEAKER_02 5:33

This is so satisfying.

SPEAKER_03 5:36

Oh, but not as good as Ireland, huh?

SPEAKER_01 5:38

Not as good as Ireland. It is traveling 3,000 miles, so we'll give him some credit.

SPEAKER_02 5:44

We'll give them some credit for that. So we are in this space. The Sausage Shack.

SPEAKER_03 5:50

The Sausage Shack.

SPEAKER_02 5:51

And if you're looking on camera, uh watching on YouTube, you can see our beautiful banners that we have. Yeah. We have a beautiful brat verse video. We have beautiful merch. And uh we just want to bring some sausage joy to people's lives.

SPEAKER_03 6:04

We wanted people to be able to see a little behind the scenes um of how you make a brat, if you don't know. So that's what the banners around the store are showing. And we have a looping video in customer.

SPEAKER_02 6:12

I like the Guinness Tour, but not at the source.

SPEAKER_03 6:14

Just like the Guinness Tour, but no Guinness.

SPEAKER_01 6:17

But you're right at the source. But you're right at the tour.

SPEAKER_03 6:21

That's right. Meat right here. Just like Guinness.

SPEAKER_01 6:24

Okay.

SPEAKER_03 6:25

So yeah, we a little behind the scenes and very Wisconsin. So love it or hate it, we are like, hey, we have cheese. It's delicious. Our friends are cheesemakers. We have brats, we make them, and they're also delicious. Plus, we have this cool merch. And then we found some really awesome condiments that have really good Wisconsin stories as well. So we brought some of those in behind us as well. So it's pretty fun. I don't know.

SPEAKER_02 6:46

By the time you listen to this, uh our pop-up will probably be closed.

SPEAKER_03 6:49

Sorry.

SPEAKER_02 6:50

Um, but we have another one coming, and that is gonna be revealed shortly. But Bridget, I know you love sausage outside of the casing.

SPEAKER_03 7:00

Yeah, snappy sausage isn't my favorite thing, so it's been a learning experience.

SPEAKER_02 7:04

But if you had to look at any of the flavors of brats we do, yeah, this is easy. Maybe here or not, what is your fave?

SPEAKER_03 7:11

This is an easy one. So since I started with Lake Geneva Country Meats, I like spicy. And so I'm like, I want a brat that is spicier. Like some of them are spicy, but not Bridget spicy. Till we made the jalapeno popper brat. So we do sell it here at the pop-up, and obviously we make it at the store on rotation, so it's not one that we have all the time.

SPEAKER_02 7:30

No, that one we have all the time. Do we? Yeah, we've been out because it's been so popular.

SPEAKER_03 7:35

In the freezer. Yeah, yeah, sorry. So not fresh all the time, but we have it in the freezer. Um yeah, you know, sorry.

SPEAKER_02 7:41

Well, so but all of our fresh brats are available frozen.

SPEAKER_03 7:45

Yeah, but it okay. Anyway, Nick and I are gonna get a semantics discussion here. Um, so the jalapeno pepper brats my favorite, so it's definitely got a kick to it. It has chunks of jalapenos in it, and I love it so much because man, it took me a long time to eat brats at all. Like, I'm not sure I had a complete brat before I started working here. So sorry. But I like the spicy ones.

SPEAKER_01 8:09

Kevin.

SPEAKER_03 8:09

We need to know.

SPEAKER_01 8:10

I'm a traditionalist, so my favorite, I do like the portobello and Swiss. Okay. That's number two. Number one for me is the traditional or fresh brat. I just, that's just my favorite. Put it on the grill, on a brat bun, grilled onions, and some good mustard, like some DJ mustard.

SPEAKER_02 8:34

Yes.

SPEAKER_01 8:36

You're talking my love, it's perfect.

SPEAKER_03 8:40

I guess we can never eat together. Guinness, oh yeah, all your favorite things.

SPEAKER_01 8:43

Perfect.

SPEAKER_03 8:43

Up that's plain, boring, delicious brats, and mustard. Oh, not my thing.

SPEAKER_02 8:48

Exactly. I made some fried pork chops this week that I was like, oh, these really need fried onions and a little schmear of mustard on top. Oh, and Sarah, like, is not into the mustard. No. After pregnancy, like Simona ruined onions for her. Her taste buds changed, so like, not a lot of onions left in the house.

SPEAKER_03 9:06

I do not love onions either.

SPEAKER_02 9:07

That's unfortunate.

SPEAKER_01 9:08

Okay, so traditional sauerkraut is good at it too, but you don't always have sauerkraut in the house. Although you do have sauerkraut sauerkraut.

SPEAKER_02 9:17

I will say three different kinds. This like just takes care of that whole problem. I mean, this is genius. So we now have squeezable sauerkraut. Yeah, this is really interesting. That uh smaller package size lasts, you know, better in the fridge. You know, you got the big glass jar and it's just kind of taking up a lot of space and a little stinky and stuff. The squeezable stuff, though, I I like it.

SPEAKER_03 9:38

Yeah, I mean naturally fermented. Shockingly, also started in Wisconsin originally.

SPEAKER_02 9:43

Okay, so if you're watching, you can now see the quick trip truck going through semis. This is what I love about Lake Geneva. It's the only like tourist destination in the world that the main street has 70-foot semis going through on the busiest days of the year.

SPEAKER_03 9:58

Our main street is also called Highway 50, and yeah, it's it's it's a thrill fair. Like we've I used to work with Kevin when I worked with the downtown quite a lot, and this was always an argument when we were trying to put up really awesome Christmas decor. You can't because it's a state highway, so you can't string beautiful things across it unless it's like a million feet in the air.

SPEAKER_02 10:16

It's frustrating.

SPEAKER_03 10:17

So though some eyes can drive through.

SPEAKER_01 10:19

It is great, it is great people watching. Oh, yeah, it's such great people watching.

SPEAKER_03 10:22

We we're just gonna sit here in the window display and watch people this whole time that Coco Crawl goes on. Just with our pints of Guinness. Yeah. Just people are straight. I wish maybe you catch some of this on the camera. People are just straight up staring in here because it looks like we're doing things in here right now.

SPEAKER_02 10:39

We do have a sign that says sorry, closed for Coco Crawl, but people are not great at reading signs usually.

SPEAKER_03 10:44

Yeah, we learned that.

SPEAKER_02 10:46

Um, it is what it is. I'm gonna tell you about my favorite brat works.

SPEAKER_03 10:49

Oh, right, yeah, okay.

SPEAKER_02 10:50

Uh, I mean it's a cherry brat because family secret, we'd have to kill you. It's very special to my family. I love it. But the one I'm most proud of is the hatched chili pepper and cheese curd.

SPEAKER_03 11:00

That's a good one.

SPEAKER_02 11:01

Because we did this with Ron Henningfeld of Hill Valley Dairy. Worked on it to get like the nice gooey cheese curd thing, like in a fried cheese curd. Uh, but then also like roasty hatched chili peppers with just the right amount of spiciness. I don't love I like spicy food a lot. I don't love just like we put a hundred thousand Scoville units into something and it's spicy. Congratulations, idiot. Anybody can do that. I like the like, I like the fruity parts of peppers and the floral parts of peppers. So hatched chili peppers have that. We took like four different attempts at getting this bratwurst right. It never takes four attempts to get a bratwurst right because we couldn't get the smokiness right or the heat right or we couldn't get the chill the cheese curds to cook right. Yeah. We finally got it. It is such a delicious brat. It's really expensive on the ingredient cost compared to our normal ones. But it's worth it. It's worth it. It's worth it. It's worth it. I love it. It is so delicious. I'm just very proud of the whole development process.

SPEAKER_03 12:01

You touched on the cherry brat, which I still think is such a weird thing. Like, where did that idea come from?

SPEAKER_02 12:06

Um, so we use some ingredients that my grand so my grandma is one of 13. Um, they grew up in Moston, had a farm up there, good Irish German family. And um they are very successful as a lot of them. It's it's actually very interesting how far they've all gone and how they all have managed to be successful in different fields. And one of them that's still in Mauston started um a trucking business, farmed, and also a candy business. What? He was a little eccentric. That sounds great. Kieran is uh Kieran was definitely an eccentric. I don't know how else to put to put Kieran down, and his wife Dee uh is a lovely lady, uh, one of our favorites. And so the candy business does this amazing cherry delicacy that we're like, hmm, uh, let's put this in a Brattwurst. It would be good. So I can't tell you exactly what the cherry thing is. But then you might try to knock it off, and I'll have to murder you. And many other people have tried to do it, and it doesn't work unless you do this special thing. So um, yeah, it's just a cool family collaboration. Uh, we make it in-house now. We don't uh we used to, when Sarah and I were dating, we would used to drive up to Mauston and back like every two or three weeks to get the pails of the stuff from my family. Powers candies, check them out. They're great candies. Ship all over. It's so funny. Um, but yeah, so we and we sell some of the stuff at the store still. They have a really great cranberry mustard. Um yeah, so it was a lot of fun. But we once we were dating and we're fairly newly dating, we're driving up there, and her mom calls and goes, Sarah, where are you? And she goes, Oh, Nick and I are driving to Moston. And her mom thought she said Boston. And she's like, You will barely know him.

SPEAKER_03 13:51

Don't do this. See you later.

SPEAKER_02 13:54

So yeah, so that's that's why the cherry brat.

SPEAKER_03 13:56

Okay, I've always kind of wondered because I know people, I have friends in Chicago that like die for the cherry brat. They, I don't know, I don't know what to say. They're so excited about the cherry brat. And I can't I I'm just getting into my brats here.

SPEAKER_01 14:07

So cherries are uh Wisconsin. They are, you know. He is Wisconsin cherry brother. Wisconsin produces a lot of cherries.

SPEAKER_03 14:13

I guess it makes sense. I just have missed the boat.

SPEAKER_02 14:15

That's like the Wisconsin brat. We use cherries, cranberries, and Swiss cheese because all three of those were number one.

SPEAKER_03 14:21

And it's red and white.

SPEAKER_02 14:22

Red and white.

SPEAKER_03 14:22

Like our badgers. Gold bucky, gold, bucky, goal. Oh, that was a really Wisconsin thing.

SPEAKER_02 14:27

You know what else is a really Wisconsin thing?

SPEAKER_03 14:29

What?

SPEAKER_02 14:30

Donuts and bacon.

SPEAKER_03 14:33

Did you just ruin it? Oh, you guys. Whoa, I almost fell on my chair and yelled into the microphone for you. So, as you guys know, I think, I hope, we've been able to do pop-ups all thanks to Kevin and Maureen and letting us use this awesome space downtown on Main Street, which You're about to follow your chair, you're so excited. If you don't know, I know I'm gonna fall off my chair. If you don't know, getting a spot on Main Street, especially at like such a great storefront that we're in, very hard to do, um, usually very expensive. Putting a pop-up shop in downtown Lake Geneva, also some hurdles with the city that we were able to work through.

SPEAKER_02 15:06

The city administrator just posted we are the first pop-up shop in Lake Geneva.

SPEAKER_03 15:10

Yes, he did, which is a big deal. I always wanted to do pop-up shops when I worked for the city. So I'm on the other side of it. But as if pop-up shops weren't exciting enough. Our next pop-up shop is maybe the most exciting thing ever. It is going to be a donut and bacon pop-up shop. So tell us more, Bridget. Tell me more. It is on Valentine's Day weekend. That's very Wisconsin people. I hope you enjoy it. Um, Nick's ruining my donut announcement. So, February 13th and 14th, we are doing nothing says love like bacon and donuts. And we've partnered up with our friends at Simple, um, friends of all three of ours, and we're making some donuts, and we are selling classic donuts, deluxe donuts, coffee, bacon, and water.

SPEAKER_02 15:59

Also some merch.

SPEAKER_03 16:00

And also some merch with bacon on it.

SPEAKER_02 16:03

Okay, Kevin, we know Bridget. Bridget lived up here. You probably saw her running in on to the apartment over the store a million times with boxes of donuts. Do you love donuts as much as Bridget?

SPEAKER_01 16:15

Um, probably no.

SPEAKER_00 16:16

I love donuts as much as Bridget.

SPEAKER_01 16:18

Although my wife Maureen does love donuts. Yes. And we, again, I'll go back. I'm sort of old school traditionalist. I like your basic chocolate cover cake donuts. Yes. You know, about like that big. Oh, but I do like bacon. Uh, so we'll see how that one is.

SPEAKER_03 16:38

Not all donuts have to have bacon.

SPEAKER_02 16:40

You have a special donut shop in Chicago that you like, right?

SPEAKER_01 16:43

Yes, we do. So there is a uh special donut. There's a donut shop in Chicago that my wife's been going to for years. And whenever we go down, we always stop in. And why did you ask me? Because now it just escaped me.

SPEAKER_03 17:01

Kevin, so kind of. Okay, just a minute now.

SPEAKER_01 17:04

It is, oh my gosh. Oh, maybe my wife is watching. She can call me. Why did I just Isn't it is it still? No.

SPEAKER_03 17:14

Okay. I can't remember either. Oh, Dinkles! Dinkles on the colours. Dinkles!

SPEAKER_01 17:19

Dinkles on Lincoln Avenue. I believe it's uh just let's see, I think it's um, let me see now. I was gonna say it mounted. That's a big pack of teenagers going by. So Dinkles, Dinkles, whenever we would go in Chicago, we'd let's say a Sunday morning or something, we pick up uh like two dozen. Yep. And they would have those bakery carts, probably half a dozen of them. They probably I think I talked to one of the bakers once, and uh they easily go through a thousand and two thousand basic chocolate cover cake donuts, in addition to everything else that they have. And they've been in a day. And they've been there, they've been on Lincoln Avenue for, I don't know, 60, 70, 80 years.

SPEAKER_03 18:01

I I mean No, it's a good standard.

SPEAKER_01 18:03

Yeah, I guess Chicago has a lot of great donut chefs.

SPEAKER_03 18:06

Yes. They, you know what? I think the argument is are you a classic donut person or a deluxe donut? So I love both. Um, but I Kevin knows, hope Nick knows by now. I also love chocolate cake donuts. Classic. Kevin got me many copious amounts of dozen donuts from Dinkles um when I retired from my job with the city, and I loved every single one of them.

SPEAKER_02 18:31

I am a white vanilla frosting cake donut person.

SPEAKER_03 18:35

Cake not raised.

SPEAKER_02 18:36

Cake not raised. Okay, so I'm not gonna do that. I don't understand uh jimmies, yes.

SPEAKER_03 18:39

Jimmy's? I don't Jimmy's or sprinkles. What do you call it?

SPEAKER_02 18:43

Sprinkles.

SPEAKER_03 18:44

Sprinkles, thank you. I don't get Jimmies. I don't get it.

SPEAKER_02 18:46

Isn't that what they're called? Like, should we use shouldn't we respect the bakers? I are they know do you think bakers are just sprinkling stuff on? No, they're putting the jimmies on.

SPEAKER_03 18:55

No, they're definitely just sprinkling it on.

SPEAKER_02 18:57

They're definitely called are they called bacon Jimmies?

SPEAKER_03 19:00

Yeah.

SPEAKER_02 19:00

Ooh, bacon Jimmies. I like that.

SPEAKER_03 19:02

I can get on board with that.

SPEAKER_02 19:03

I can get on board with that.

SPEAKER_01 19:04

Yeah, I like it. Okay, I can do a bacon jimmy. Bacon Jimmy sounds better than a bacon sprinkle. And no, I know it does. You know, bacon and sprinkle.

SPEAKER_00 19:12

Because we're gonna be merchandising.

SPEAKER_03 19:15

We're merchandising a bacon jimmy. We're gonna package it and sell it.

SPEAKER_02 19:18

I know they don't add flavor, but I just like the color and the texture. They make me feel happy and young again. I like sprinkles too. It's like one of my favorite Main Street memories as a kid, and one of the reasons I think we're doing this, uh, Bittner's Bakery used to be on Main Street, just a few doors down from where we are. And uh I always remember going in there for the smiley face cookies. Yes, me too! Everybody. There are these smiley face cookies, they do them still at their new location. I think they're a little different. Um I probably just like sugar a little less now than I did when I was five. But Main Street likes you need a neat place.

SPEAKER_03 19:56

Yeah.

SPEAKER_02 19:56

You can get a donut.

SPEAKER_03 19:58

So there's a um, I've done my donut research, and uh there are two things I need to acknowledge.

SPEAKER_02 20:03

What type of research?

SPEAKER_03 20:04

Well, I will tell you, I ate a lot of donuts. So there are two donut things I need to mention that has informed our decision for this donut shop. One is the donut vault in Chicago. So the donut vault is this tiny little bank vault, and you literally walk in and walk out. There's no place to sit, there's no place to do anything. You walk in, you get your donuts, you walk out. They just stay open until they sell out. So they just tweet like, hey, 10 people in line, 20 dozen left. Oh, okay, five dozen left, no one in line, whatever. So we're adopting the same type of idea. Um, we're opening at 7 a.m. So you can get your donuts while you're walking, and then we're open until noon or until we're sold out. So you have to pay attention to our Insta stories and see, like, hey, we'll take a picture of what we've got left, we'll let you know if there's anyone waiting. Um, we are doing some pre-orders, which is just smart planning, which you know I love. And then I have to tell you guys about my favorite gourmet donut because it goes against pretty much everything I love about donuts. So filled donuts are the worst.

SPEAKER_02 21:05

They are the worst. It's you, especially when you buy a long john, because like you don't have the cake donuts. And then you think it's a regular long john, and then you bite into it, and like something jumps out into your mind. It's terrible.

SPEAKER_03 21:16

Okay. Yes, normally I agree. Also, vanilla donuts. Ugh, who needs them? So the best quote gourmet donut I've ever had is from when the like gourmet donut craze just started, or at least when I first learned about it. Um, it's called Glazed and Infused in Chicago. They have a whole bunch of locations. Went to one in Lincoln Park, and it was a creme brulee donut. So this was filled, it was a Longjone, filled with some, I don't know, whatever, cream of some sort, some vanilla bacon.

SPEAKER_02 21:46

Was it cream of chicken?

SPEAKER_03 21:47

Cream of chicken soup. And then it was like a crunchy savory donuts.

SPEAKER_02 21:51

No, thank you.

SPEAKER_03 21:52

Ooh, except bacon. Um, it was like a crunchy creme brulee top. So that I can get on board with. But like one, you can only have Chocolate cake donuts again. I'm gonna chocolate. Creme brulee donut is not on the um we didn't do a ton of filled ones because we don't like the mean surprise. And also, Simple Bakery does not normally make donuts. They're wonderful bakers, and actually, one of the um people in the back. One of the best bread bakers. Um, one of the ladies that works in the back actually used to work at a donut shop, so that just worked out nicely. Um, but this is just a limited time only for the weekend. They're just doing it for fun. So, should I tell everyone the menu?

SPEAKER_02 22:31

Yeah, tell them the menu.

SPEAKER_03 22:33

Being a podcast listener/slash watcher. Yeah, you get a little behind the scenes. Um, okay, the menu. So we've got classic, you can get cake or raised, vanilla or chocolate, sprinkles or not. Then we have a plain glazed.

SPEAKER_01 22:44

I'm sorry, did you say what was that word you use? Sprinkled.

SPEAKER_03 22:47

Oh, I'm like, what did I say? Did I swear? Oh, that's right. Sprinkled. Oh, Jimmy's. Sprinkles, not gymmade.

SPEAKER_01 22:53

Sprinkled, all right. All right, you're in charge.

SPEAKER_03 22:54

So those are the regular, uh, and then raised glazed. Then the deluxe donuts are a lemon raspberry.

SPEAKER_02 23:00

I'm in on that.

SPEAKER_03 23:01

Yeah, that actually was delicious. I got to do a tasting. So good. Lemon raspberry, toasted coconut. I'm gonna blank on one now. Chocolate peanut butter and maple bacon. Maple bacon.

SPEAKER_00 23:13

Maple bacon.

SPEAKER_03 23:14

So we are selling a little gift pack that has a bacon shirt, a pack of bacon, and two maple bacon donuts. And I don't know, if you can't find something to buy your husband or boyfriend, I think it's a good idea. Or Bridget. Or me. I mean send them to Bridget. But I'll be working here, so I'll just eat them all. You don't need to buy it for me.

SPEAKER_02 23:32

You can probably freeze a donuts, slack them out throughout the year. You know, when you're feeling a little sad.

SPEAKER_03 23:36

One donut every day.

SPEAKER_02 23:37

365 days. That seems good, right? You know, maybe that would be the world's best workout plan. It's it's based around like, hey, so you're gonna eat a donut every day. So you're gonna throw up every day. But you know what that means? You have to like do this 30-minute workout, but it's worth it because you get a donut at the end. Why has no one done a gym like this? I hardly think the 30-minute workout is gonna get rid of my long John Glazed and maple covered. But if it's like, if that's your breakfast, you know, and then you the incremental calories over whatever else you're doing. And then you do your like cross-training thing. Yeah, maybe Gray Spot Fitness should get into this. L Well's worth all worth it.

SPEAKER_03 24:14

I mean, I would say every donut I've ever eaten is worth it, guys. Maybe not.

SPEAKER_02 24:18

I had one from Walmart once. My dad got my dad got me some Walmart donuts once, and I was like, thank you. Probably not because very nice. It was just like not very good.

SPEAKER_03 24:27

Yeah, you're right. That one might not be worth it.

SPEAKER_02 24:28

There's they had something weird with their frosting.

SPEAKER_03 24:30

Well, I their donuts are also like in I don't know, packages. Maybe that's just for COVID. They're individually packaged. I don't know.

SPEAKER_02 24:38

COVID.

SPEAKER_03 24:39

Anyway, that's super exciting. Um, so that's our next pop-up coming up in a week. And then we've got more fun things after that in this space until Kevin kicks us out, really.

SPEAKER_02 24:48

Yeah, we got some dinners planned that y'all need to stay tuned for. They're gonna be off the heasy. Oh, yeah, look at that. Uh, let's see. We're ending with an Irish dinner. We are. That's gonna be a lot of fun.

SPEAKER_03 25:01

Yeah, we have um, I don't know if we've told Kevin about the details of our dinners, but yeah, our last one is close to St. Patrick's Day, so which is also like COVID versory. COVID versory? That was a year ago. So we're gonna just go out with a bang. We've got, um, if you can see the store right now, there's a black curtain, right? So if you're watching on YouTube, store goes back like I don't know. We're only using about a quarter of it right now. Yeah. So it goes back big time. So 2,700 square feet. So we've got a lot of space to um space out tables and have people for dinner. So we're gonna use it. Space it out safely. Um, yeah, I don't know. I don't know what else. We're gonna benefit a couple nonprofits with those dinners, so we always like that.

unknown 25:41

But yeah.

SPEAKER_02 25:42

Just have a good time.

SPEAKER_03 25:43

We're also so excited to have Kevin be part of our favorite segment on our podcast.

SPEAKER_02 25:48

Oh, let me take a sip of beer to clear my throat before this one second.

SPEAKER_03 25:51

Yeah, we had to we had to give him a little heads up so he could prepare. And I I think we might have tripped him up. I hope he comes up with something good here.

SPEAKER_02 25:58

Alright, it is time for Kid Carter. Alright, I'm gonna go first. Okay. I'm gonna set the stage, then Kevin, and then Bridget's got some.

SPEAKER_03 26:08

I gotta end it all with a bang.

SPEAKER_02 26:10

She's got end it all with a bang. Uh, so my story is about uh I forgot what my story's about. Oh! My story is about how I regressed into three-month-old parent Nick recently.

SPEAKER_03 26:25

Oh, what's that?

SPEAKER_02 26:26

So, no, when Simona was three months. Oh, Willy Wonka just walked by. I hope you saw him on video. So Simona was like super colicky, wouldn't sleep. We're in as like insane first-time parents, we're like, I don't know, we can definitely find something with the food that's causing this. Let's try different foods, let's try different bedtime things, let's do all the things. And so we very closely watched the color of her poop to see, like, you know, I remember this test, like, oh my god. And so, like, she for had like three days of very white poop, and it was very concerning. And only, of course, we have Dr. Internet right now, right? Yeah, so you know, I I'm all over the internet. I'm like, I don't know, I don't know. And it could have been like terrible liver disease, and there's some liver challenges in my family. I have obviously overcome them, but uh, I was like, oh no, I curse Simona. There is a poop app on your phone that you take a picture of the poop, and it's for a scientific study, so it's not weird. Oh, and that is weird. No, it's not. It could like puts it into like an AI recognizing data bias and says if your child has a problem or not. And it was like, good, good, good. And it's like, hey, you might want to call your doctor. I called my doctor, I'm like, I have a picture of my child's poop. I run in a poop app. And they're like, yeah, sure, it's not that weird. I'm like, good, thank you. She was fine, everything's fine, but I was freaking out. So about a week ago, she was you know, not doing so great on the poop in front for a couple days. And then, boom, four in one day. And I'm like, girl, you just working that out. This happened. And the fourth one though was like white. I'm like, oh no, oh no, oh no. And then, you know, I said to myself, put it in an app. Calm down, Nick. Calm down.

SPEAKER_00 28:17

Look at you!

SPEAKER_02 28:18

I know, 15 months into this, 16 months, I don't know. 16 months, I'm like, yes, I'm not gonna freak out about the white poop. We're gonna be fine with it. And uh, yeah, she's fine.

SPEAKER_03 28:30

And she's fine, it turns out. She's fine. Sensitivity sensitivity is not my strong suit, so when I get a panic text from Nick about her kids, his kids' color poop, I'm like, she's fine. She's dehydrated. I need somebody to tell me.

SPEAKER_02 28:41

She has liver disease! I just need somebody to say, Nick, chill out.

SPEAKER_03 28:46

I mean, I would have felt really bad if it was liver disease.

SPEAKER_02 28:48

But also, you would have known that. I would have taken, you know, you're joking and mocking in the spirit in which it was intended, which was kindness.

SPEAKER_03 28:56

It was me saying, calm down, it's gonna be okay.

SPEAKER_02 28:58

I always appreciate a little humor.

SPEAKER_01 29:00

And you keep those pictures to yourself, I hope.

SPEAKER_02 29:02

Well, they go into the app, and who knows what the doctor does.

SPEAKER_03 29:04

No, man, now they're in the internet.

SPEAKER_01 29:05

So you don't delete them after the doctor sees them. Because believe me, the doctor deletes them. I'm just telling you right now. Kevin, would you like to see the one? Because you do.

SPEAKER_02 29:17

This is awkward, as people are like, can I see pictures of your kid? You're like, oh, going through, and like, oh, well, that's her poop.

SPEAKER_03 29:22

This is why she has an Instagram account. That's why she has an Instagram. Okay, please rewind back to a million podcasts ago when we talked about that. Alright, Kevin.

SPEAKER_02 29:29

This is what we follow it up in the corner.

SPEAKER_01 29:30

So we should have told you.

SPEAKER_03 29:33

Oh let's just say it also has something to do with poop, but nothing to do with an app.

SPEAKER_01 29:38

And they just sprung this on me a half hour ago. I I couldn't think back. My children are are all in their 30s or let's say 40. They are older than one. So I older than one, and they're older than 18 months, they're older than four, so I couldn't really think of. So I just thought of a funny one. Um my this was probably maybe 12, 10, 12 years ago. My daughter's boss just purchased her a new iPhone, and she was sitting around with my son, and they were just sort of sitting there, and he was sort of sitting like this. And he had he's like, wow, an iPhone, and you know, well, he cow, it's pretty neat. So he's sitting on the couch and he pops up and across now. This really happened. Yes! At the table, he goes like this, the phone goes like this, lands, of course, it's a smaller phone, lands and a glass of beer. And they're both sitting there like, oh my god, my boss just got me this brand new phone. It's an iPhone, it's probably like five or six hundred dollars. Like, and after they stopped laughing and rolling on the floor laughing, they're both like, oh, that's awesome. So my daughter eventually did tell her boss, but right away she couldn't.

SPEAKER_03 31:00

Yeah.

SPEAKER_01 31:01

So like I'm sorry, I dropped my phone on it. Like the next day, so the next morning she had to go to the Apple store and pie her own because a new iPhone.

SPEAKER_03 31:09

A new like $5,000 whatever I've done.

SPEAKER_01 31:12

It's just like, you know.

SPEAKER_03 31:14

Oh, that's Kevin. This is very much a little bit. I hope they're listening. Yeah, you can put it in rice. I remember that trick. Yeah, put it on rice.

SPEAKER_01 31:23

Yeah, I yeah, I think they were That's perfect.

SPEAKER_03 31:26

I mean What type of beer? Yeah, what type of beer?

SPEAKER_01 31:29

It was a beer, yes, a beer. I don't know if it was Guinness, I don't remember.

SPEAKER_02 31:34

You guys are are very varied and uh interesting beer drinkers because every time you go to the store you get something a little different. Yeah. Like, you know, I I'm gonna give you props. You guys try a lot of different beers and I do, yeah.

SPEAKER_01 31:46

I mean I do like Guinness, but I I I like I stick to Wisconsin. I will say I stick to Wisconsin beers. Nice.

SPEAKER_03 31:53

Do you have a favorite?

SPEAKER_01 31:54

I do like right back here. We have the side. I do like that. No, that's a brewed in Chicago, but I do have some I like um Central Waters from uh Wisconsin.

unknown 32:07

Yep.

SPEAKER_02 32:08

Amherst Ron's brother-in-law works from at Central Waters.

SPEAKER_01 32:13

Okay, um, do you like um from Milwaukee? I do like some of the Milwaukee um third space at that. Uh three sheeps are and you carry mostly 40 in Milwaukee.

SPEAKER_03 32:28

1840, yeah.

SPEAKER_01 32:30

Yeah, so and you know, and not just not just uh India pale ale. It's you know, I I sort of like them all.

SPEAKER_03 32:36

I've um I again has forced me to learn to love IPA a little more than I I used to. Well, because there's so many types. Right, and that's the thing, is I was like, I don't like IPA, I've only had the one gross kind.

SPEAKER_02 32:49

When you were in England, did you ever go to the pub and order the bitter?

SPEAKER_03 32:52

Uh no, so I have had bitter in England.

SPEAKER_02 32:55

Yes.

SPEAKER_03 32:55

I love bitter.

SPEAKER_01 32:56

Bitter is good, yes, it is. Yes.

SPEAKER_03 32:57

No, I've never. It was a um PIMS was a thing. Pim's is delicious. And it was a big cider, like that was my strong. So I was like, oh yeah, all the strong bow, all the cider beer. That was like exciting when I was in England. Right.

SPEAKER_02 33:11

When I was in England, I remember getting off the elevator in my hotel. I was like, I don't know, 20, I think. No, I was 21. I was 21. And I got off the elevator and there was a beer vending machine in my hotel. I was like, oh, yes, we'll come in about America.

SPEAKER_01 33:28

What a great country.

SPEAKER_03 33:30

This is we were talking a little bit, you know, we were talking about England and our travels, and I just had this small moment on the opening day of our pop-up shop. So it would have been yesterday from the day we were recording. Someone walks in and she's like, Bridget? I said, Yeah, hi, hello, Stephanie. And I'm like, gosh, this is like starting to sound familiar. I'm from the regional news. I'm like, oh hi, okay, that's our local newspaper. So hello, hi, nice to meet you. Great. We studied abroad together in London in college.

SPEAKER_01 33:58

Oh my gosh.

SPEAKER_03 33:59

What? So I went to college in Milwaukee, not far from Lake Geneva, but still odd that someone in all of University of Wisconsin-Milwaukee, in the 15 people that studied abroad from there, somewhere around there, now she lives, works in this small town where I live and work. So very small town moment. So hi Stephanie if you're listening. Great to see you again. That was that blew my mind. I don't know what else to say.

SPEAKER_02 34:23

Alright, Bridget. This story. Okay. Oh boy. When this happened, I got a text. I basically got a live text update about this story of dude. It started with, dude, kid corner is gonna be fire emoji, fire emoji, fire emoji. You know it's good. Oh no. Yeah, what happened? Is Elliot alive? Did Lucy murder him?

SPEAKER_03 34:41

Yeah, and I mean, no. Luckily, they are both alive and there was no murder, but it was bad. Okay, we were at my parents' house. You guys buckle in for this because it there's some details you need to hear. If you're driving, if you're eating, stop. Stop eating.

SPEAKER_02 34:55

If you're driving, maybe pull up to the side of the road. I don't know, but definitely stop eating. If you're sensitive stomach, like maybe have the bucket ready.

SPEAKER_03 35:02

I'll spare the details, hopefully. Just kidding, the details are the best part. So uh we're at my parents' house, okay? We were there to watch some football, whatever. Lucy takes a nap still, so no problem. We like put her down to nap in a pack and play upstairs at my parents' house. We're in the living room. We don't have monitors or anything because she's our second kid, and we're like, ah, we'll hear her. Like, she'll be fine. I like thought I heard something upstairs, but didn't go up there. Like, she's fine. We let her linger in her crib until she like needs us. So at some point, okay, she's awake. So I start to head up the stairs, and I'm like halfway up the stairs, and I was like, oh my god, it smells like vomit, like vile vomit. And I have a big issue with puking. Like, I get that no one likes it, but it straight up makes me have a panic attack. So I've witnessed this. Yeah, it is not a good thing. So, okay, I'm like bracing myself. All right, I didn't call my husband yet. I'm like, I can do this. I have kids, they're gonna puke.

SPEAKER_02 35:57

And we all know Tyler is the best at this.

SPEAKER_03 36:00

So I I think he was outside. I don't know. So um I go into the room and it's dark, and I I like she still wasn't really making a ton of noise. So I was like, maybe she I didn't turn the light on right away. I'm like, oh, I have to. It smells so bad she must have puked in this crib. She's trying to light, and I'm like, there's no puke. Like, there, I don't what the heck smells so bad? There's no way she just parked it. So again, this is a nap, okay? So she's not in her onesie pajamas. So she has two pieces of clothing on, important to the story. So I go to pick her up out of the crib, and I was like, oh, she has a blowout like up the the back, right? For those of you that don't have kids, that is poop up the back out of the diaper. She's gonna be two in June, so she it's she's one and a half. You don't like she hasn't had a blowout since she was eight months old. This is not a thing, this is a thing infants do. So I'm like, oh, that's weird, whatever. So I'm like, oh shoot, it's I see it on her back. And then those beans and the seven layer beans. I'm like, oh shoot, it's on her shirt. Oh crap. Okay, I take both her shirts off and I'm like, Taylor, gotta come upstairs. I need a new clothes, I need a new diaper, whatever. And then it just kept getting worse. So I'm like taking her shirt off, I'm like, oh my god. I look at her hands, and they are covered in shit. Like, I I mean, it looks like maybe dirt. I don't know, but I her hands are brown, and I'm like, oh my god. So earlier in the week, she had been like sticking her hands down her diaper because I don't know her butt itches. I'm not sure. She's a delicate flower. Super delicate. So my guess is she must have stuck her hands down her pants and like scooped the poop out. But it gets worse. Because if it's not all over her hands, it is now all over her face. So we're waving at friends outside. So she's now got poop all over her face. So then I start to panic. I did I pulled a Nick and was like, oh my god, do we have to go to the emergency room? So I'm sending pictures of poop. She's Googling, is it okay to eat poop? I literally Googled. I was like, what if your kid eats its own poop? And the first thing that comes up is poison control. So I am straight up losing it. I'm like, oh my god, Tyler, do we have to go to the emergency room? And it was a Sunday. I'm like, oh my god. No, that's it, your dad. My dad. No, no. It's fine if you eat your own poop. It's if you eat someone else's poop that it's a problem.

SPEAKER_01 38:23

I'm like, You called your father and we were at my parents' house. Oh, you're right.

SPEAKER_03 38:27

So my dad was there. And like I'm shooting my parents.

SPEAKER_02 38:31

And your dad just said, Oh yeah, it's fine if you eat your own poop.

SPEAKER_03 38:34

But it turns out it is fine if you eat your own poop. So it was like, ah, she might throw up. That's the worst that could happen. And like, we ripped everything off. We threw her in the bath and she loves bass. And she just like screamed, screamed, screamed the whole time. So I'm like, something's wrong. Something's wrong. And like, I'm a pretty chill parent, so I lost it. But so we just had to keep an eye on her for the next two hours to see if she puked. She didn't. Spoiler alert.

SPEAKER_02 38:58

So she's still here.

SPEAKER_03 38:59

Lucy ate her own poop and she didn't even throw up. So I think we're doing great.

SPEAKER_02 39:04

Not a delicate flower.

SPEAKER_03 39:05

Also, all over the crib. Like, she must have stood up right on the edge of the thing. Yeah. We went over there like again the following week, and I was like, she can't sleep in the like she can't. This is disgusting. So that's my kid corner for you guys.

SPEAKER_02 39:22

Maybe Nolan can in a I know, maybe, maybe.

SPEAKER_03 39:25

We'll just disinfect the whole thing.

SPEAKER_01 39:27

Oh.

SPEAKER_03 39:27

Good times. Poop stories. Never get old.

SPEAKER_01 39:29

I'm gonna come back for one of these again. You've got to put the cure about that.

SPEAKER_03 39:35

Yours was pretty good, though. Dig back to when they pooped their pants.

SPEAKER_01 39:39

Oh, yeah, yeah.

SPEAKER_02 39:40

Well.

SPEAKER_03 39:41

The best part is we just try and tell these stories to let people know you're not alone.

SPEAKER_02 39:45

It's okay.

SPEAKER_03 39:46

If you have young kids or if you have kids that are in their 30s or 40s, it's okay. It's more funny when it happens to someone else.

SPEAKER_01 39:52

A new iPhone's only, I don't know what they are. Yeah, 10,000. No big deal.

SPEAKER_03 39:56

Who knows? So, guys, thanks for listening live to us today.

SPEAKER_02 40:01

This was a fun one. We thought it'd be uh something a little different. And uh, we if you didn't watch on YouTube, you missed all these people walking up to the door. Sign clearly says, sorry, we're closed. Coming up, meh.

SPEAKER_03 40:14

Where are you? It's been really funny. I think we'll probably sit here for a while, finish our beer, and keep watching people.

SPEAKER_02 40:21

It's a good time. I like this lady that appears to have a charcuterie board that just walked past. Uh but like a broken down one.

SPEAKER_01 40:27

Uh sort of like uh the Today Show at Rockefeller Plaza.

SPEAKER_03 40:31

Everybody's yes, uh actually we're just like that.

SPEAKER_01 40:34

We are just like we're waving, we're keeping a straight face. We're very professional.

SPEAKER_03 40:39

But I'm more of a good morning America person. So I'm intense.

SPEAKER_01 40:44

Who do they wave to?

SPEAKER_03 40:45

Who do they wave? I don't know.

SPEAKER_01 40:46

Yeah, I know.

SPEAKER_03 40:47

We're gonna wave. We appreciate you watching live.

SPEAKER_02 40:51

Everybody, remember subscribe, rate, send us an email, hello at dinnerplusdrinks.com. We have a brand new website. We do, it's pretty fly. Dinnerplusdrinks.com, same address, just more stuff.

SPEAKER_03 41:03

Just more things that you can always find us on Facebook, Instagram, and YouTube at Dinner Plus Drinks Podcast.

SPEAKER_02 41:08

Valentine's Day is coming up. If you didn't listen to last, well, two days ago, I don't know. Who knows what day? If you don't listen to our how to pair wine with dark chocolate, you missed out. That one was good. Bridget came to some shocking conversations.

SPEAKER_03 41:22

I did, so check out Pinkies up for some tips for your Valentine's date night.

SPEAKER_02 41:25

It's gonna be great. Kevin, thanks for having us in here. You are the greatest land friend.

SPEAKER_03 41:30

Land friend.

SPEAKER_01 41:31

Land friend, friendlord. That's it.

SPEAKER_03 41:33

Friend Lord. I like Friend Lord.

SPEAKER_01 41:35

Friend, friendlord, land, friend, friendlord's good. I like the Lord part if you don't mind. Friend Lord? Friends, okay, but I like the Lord part.

SPEAKER_03 41:42

Thanks for being here.

SPEAKER_01 41:43

We're probably yes, and I we're thrilled to have you. We're glad you're here, and you know, it's a great weekend.

SPEAKER_03 41:47

We are so excited you care enough about downtown to have a cool thing in this shop. So thank you.

SPEAKER_02 41:52

Nothing's as cool as hot sausages.

SPEAKER_03 41:55

Ooh, uh we'll see you guys next week. Bye.