Mint Dark Chocolate Kit Kats are Delicious | Dinner Plus Drinks #4

Giveaway

SPEAKER_00 0:00

Hi everyone, it's Nick. And Bridget. And before we start this episode, we gotta tell you, we'd love to see some more reviews and ratings on Apple Podcasts. So we're organizing a little contest.

SPEAKER_01 0:09

Yeah, we're going to pick at least one, but maybe more than one, people who give us a review and rating on the Apple Podcasts to win a free Lake Geneva Country Meats t-shirt.

SPEAKER_00 0:20

And I gotta tell you, if you go to our online gift shop at LGmeats.com, you can check them all out. They're pretty awesome. We'll ship the winner free of charge, your pick of size, color, design, all of it, any of the t-shirts.

SPEAKER_01 0:33

Just put your review in before next Friday, January 24th, and we'll pick a random reviewer. But don't worry, if you've already reviewed us, we love you, and you're already entered. We'll announce the winner on the next podcast, and then you can drop us an email to claim your prize.

SPEAKER_00 0:45

And the best part, this is where I say the official rules, there's no purchase required to enter or win, but you must be 18 to enter, and we'll pick a random winner. Bridget, you ready to go on this bad boy now?

SPEAKER_01 0:56

Yep, let's go.

SPEAKER_00 1:12

Thanks for listening to our first ever pre-roll contest announcement. Um It was wonderful, wasn't it? Yeah. Remember, rate, review, subscribe, win things. So uh welcome to this episode of Jitter Plus Drinks. Number four.

SPEAKER_01 1:25

Gosh, I think so. It's hard to count that high.

SPEAKER_00 1:28

I'm starting to run out of fingers.

SPEAKER_01 1:29

We're we're really gonna be in trouble when we do more than double digits here.

SPEAKER_00 1:33

How are you feeling this week, Bridget?

SPEAKER_01 1:35

I you know since I've seen you. I know. I've really missed you, Nick. Um I'm really feeling excited this week because I love the Packers. Okay. I know that sounds so Wisconsin, but I love them. And who would have thought they're gonna make it this far in the season? I didn't know. Okay, yeah.

SPEAKER_00 1:51

I felt like I was very excited about the Manny LaFleur hire. Yep. I I was like, man, this is gonna be different. This is gonna be exciting. I I think he seems promising.

SPEAKER_01 2:00

But young coach needs a little time.

SPEAKER_00 2:03

Smith Brothers, I was very excited about that. I was targeting next year.

SPEAKER_01 2:06

I don't even know if I was ready for that, to be honest. But I think the favor my favorite part of the team is that a new coach, a first year coach, is making it this far.

SPEAKER_00 2:13

Maddie LaFleur.

SPEAKER_01 2:14

Maddie Matt.

SPEAKER_00 2:15

Or as I like to call him MLF. In some circles, that's Maloactic fermentation.

SPEAKER_01 2:20

But here, it's Matt LaFleur.

SPEAKER_00 2:22

Uh Maddie.

SPEAKER_01 2:23

Maddie. I'm sorry, Maddie LaFleur. Well, so I'm super pumped about the Packers. Okay. Super pumped? Yeah. I'm so excited. Not sure how we're gonna fare against the 49ers.

SPEAKER_00 2:33

But I hope we're wrong. Yeah, I mean, I don't I don't care. I feel like next year we have to be better. Maybe we'll get some people that can catch the ball, other than Devontae Adams.

SPEAKER_01 2:40

Oh, I don't know, but he was on my fantasy team this year, so I don't care.

SPEAKER_00 2:46

This is also why I don't do fantasy, because I don't love these conundrums of root for your team, root for, oh wait, I can't chick pick this guy because he's playing against the.

SPEAKER_01 2:55

Oh, but that's my favorite part. It makes me pay attention to the whole league. And in case anyone's wondering, I got second in our fantasy league this year. Only to my only losing to my brother-in-law in Texas, okay? And really, it's because I forgot to move my team one week. If I wouldn't have forgotten that, I had like half my team on the bench and injured. It was a real rookie mistake. But I'm really proud of my placement this year. That's good. Yeah, I'm really moving up. It took me like four years.

SPEAKER_00 3:19

Did you win something?

SPEAKER_01 3:20

No, because I got second.

SPEAKER_00 3:22

Did brother-in-law in Texas win something?

SPEAKER_01 3:24

Um, yeah. I think it's like usually a six-pack that we never probably deliver our promise on. Maybe we should get him some spotted cow. There we go. We can ship some cows. Next time he's here. Let's do it. So, Travis, you've got to come visit so we can give you your six-pack of spotted cow.

SPEAKER_00 3:36

You know what? I'll even give you a 12-pack.

SPEAKER_01 3:38

Ooh, bonus for flying all the way here. I think he earned that. I think so. Alright, fair enough. So, what are we drinking today, Nick?

What We're Drinking

SPEAKER_00 3:47

Let's see. Um, so uh, you know, we've had a couple different things, and today I wanted to do a little Bridget blind test. Ooh, my favorite. And I love this wine. It's uh, I'll tell you, it's from Europe. I I won't go much beyond that to start with. Um cheers. Cheers. Usually I try to do little lower alcohol wines because we record kind of midday-ish and have work to do after this. So it's a little higher alcohol. I know you like your big bold reds. But so I want to see what you think of it.

SPEAKER_01 4:20

I love a big bold red. And how much do you think it costs? Ooh. This is a trick question, I'm pretty sure. Feels like it. So super delicious. Feels like people that don't even love big bold reds as much as I do would appreciate this.

SPEAKER_00 4:33

And that's what the feedback when we we sold a bunch of this over seven. That was a feedback if you're like, ah, I don't like big bold reds, but this is great.

SPEAKER_01 4:40

Yeah, it does feel like that. Um, all right, I gotta guess a bottle prize here.

SPEAKER_00 4:43

Yeah, where's from?

SPEAKER_01 4:45

Oh, these are these are unfair questions for the rookie wine drinker here. Obviously. All red wine is cabernet in my world.

SPEAKER_00 4:58

Just uh country and price point.

SPEAKER_01 5:02

Alright, lots to say. Oh God. I'm gonna say it's a $15 bottle.

SPEAKER_00 5:08

$15, it's a good guy.

SPEAKER_01 5:09

Okay. And I'm gonna say just because I don't want to say France, I'm gonna say Spain.

SPEAKER_00 5:16

Ding, ding, ding, ding. Ding ding! Alright, so this is called Albacella. Uh it's monastro from Humia.

SPEAKER_01 5:22

Oh yeah, that's I was gonna say that.

SPEAKER_00 5:24

Yeah, definitely. So it's it's a Spanish wine, España. Yay! Congratulations. Um it's actually $12. So yeah. Whoa, okay. This is um, it's all monastrel, which you might know as my bad from France. Um alcohol, but you don't really taste it. We did it uh in the summer as a barbecue wine because like these big, juicy, black, dark fruit flavors and um nice tan on the end, juicy finish. Like it's like yeah, like your barbecue ribs or pulled mork or something off the smoker. With this. 12 bucks. Yeah, 12 bucks. Wow. We'll put this up on the podcast page for this one. That would be dinnerplusdrinks.com. And um, yeah, you can check it out in the store. Uh, hopefully the price doesn't go up if the tariffs hit the European wine industry, which would be very sad.

SPEAKER_01 6:11

Oh, yeah. So we're not gonna talk about that. That's a great pick, Nick. Come and get it. Ooh, Nick Pick.

unknown 6:17

Nick Pick.

SPEAKER_00 6:19

Alright, so

The Best Thing We Ate This Week

SPEAKER_00 6:20

uh what's the best thing you ate this week? Uh was I there for it? You were shocking. Like dripping down your face, and you're like, oh, this is so great. I'm like, I think this is gonna be on the podcast.

SPEAKER_01 6:30

Well, yeah. Uh I could eat this easily once a week or more. Uh, our friends at Oak Fire have an amazing pizza that I legit don't even look at the menu and order the same thing.

SPEAKER_00 6:41

That features, like, Shima Country meets bratwurst.

SPEAKER_01 6:43

That is not it, but it should be. I don't ever switch what I order. I'm like such a creepy creature of habit in that way. I'm sorry, but I get the soprasada every time I'm gonna go. That's a good one. It's so good. I'll let that pass. So spicy salami with um arugula and honey. So, like, yeah, it's spicy. Warning. This is your warning, but also go get it. And they have an awesome lunch special. You can get a half of a pizza. So if you don't like it, call me up. I will come finish it for you.

SPEAKER_00 7:12

So um, I'm gonna hit pause because there's a guy in like a utility vest wandering around in my background of vision. Oh, yeah. And like very aimlessly, we're like, I don't know. Have you ever heard of the clipboard theory of things? No. So basically, if you want to force your way into someplace, walk around with a clipboard, right? Yeah, no. Nobody questions if somebody with a clipboard should be there. And the one better is the ladder one. Think about this. That is way more scary. You walk in with a ladder, you're like, I hey, I gotta get back there. I gotta get back. Like, this is how you get backstage.

SPEAKER_01 7:44

Okay, everybody, since you're listening to this podcast, you love podcasts. Shout out to my favorite crime podcast out there. And you all know if you listen to a crime podcast, don't let anyone with a ladder in your house. Okay, or a clipboard, I guess.

SPEAKER_00 7:58

Or a safety vest.

SPEAKER_01 7:59

This guy's a crime tip of the day.

SPEAKER_00 8:02

I think he found what he's looking for. It was just very distracting.

SPEAKER_01 8:04

So Prasada's. Great. Soapsada, love it. Oak fire is the best. Go try all the things at Oak Fire. Go try them. Since I was with Nick, what do you have, Nick?

SPEAKER_00 8:14

Um, so I definitely have to say this is gonna be an unexpected one, but you you know my quest for this. I love Kit Kats.

SPEAKER_01 8:23

Oh yes, but not the regular Kit Kats that everyone else loves.

SPEAKER_00 8:27

I like those. I like those. I love those. It's fine. But they've been advertising this mint dark chocolate version of a Kit Kat, which I've done.

SPEAKER_01 8:34

I've not seen it. Yes.

SPEAKER_00 8:35

And I was like, oh my god, I need that. I need that now.

SPEAKER_01 8:39

I need it immediately. I'm gonna order it.

SPEAKER_00 8:41

I've been scavenging every like gas station. Like, you know, you're at Target, Target, and you're doing the checkout, and you're like, wait, I'm I'm just gonna go on this line to see if there's this kick cap bar I want to. I'll just bring it back. You know, like you go to all the things and they haven't found it. And finally I found it, and it was only in king sizes, which was even better. So you had to get it. Even better. Where'd you find it? Uh it was at the uh Genoa City uh what do they call themselves? The very big gas station. Oh, sure, sure. I don't know what it's called. But you can buy Snakes there. Yeah, it's a mobile. Okay. Oh, you can get Sneck Sticks, great. And uh they have a restaurant and they have nice donuts. That's a good place. Oh, you had me a donut. That's actually why I went there. It was Sunday morning. Because I'd given up on looking for the Kit Kat. And then I was like, oh, bonus!

SPEAKER_01 9:22

That's when you find it. Yep. But besides the mint kit cats, there's another weird Kit Kat that you like.

SPEAKER_00 9:26

Oh, the cinnamon one. Oh god. Tea to the lish.

SPEAKER_01 9:29

Guys, they ate one on accident and I almost spit it out. It was so gross. But lots of men in my life, I know, including Nick here, loves that.

SPEAKER_00 9:37

It's it's great. Oh man. To the lish.

SPEAKER_01 9:40

Weird. I'm I'm a classic Kit Kat girl.

SPEAKER_00 9:42

So yeah. So anyway, if you can find it, um It's worth it. Yeah, get it. It's like so good.

SPEAKER_01 9:48

Listen to everything you dream does.

SPEAKER_00 9:49

Yeah, so it's like all the things that like mint, crunchy, dark chocolate, like wafery, like all the things. Oh man, like I should have like crumpled it up onto an ice cream Sunday. Oh, it would have been so good.

SPEAKER_01 10:00

I I love me some mint and some chocolate, but I kind of prefer them separately. I know. Okay. Moving on. Moving on. Sounds okay.

SPEAKER_00 10:09

Is it part of our meal

This Week's Meal Plan

SPEAKER_00 10:10

plan for this week?

SPEAKER_01 10:10

Uh there are no Kit Kats on our meal plan, unfortunately. Um, maybe next week, keep an eye out. Yeah, work on that. But this meal plan, you guys, we've got winter. It's football season almost still for us here in Wisconsin. Um, so suck on that one, bears fans. Sorry, Lindsay. Um, but my recipe pick of the week: one pot chili mac and cheese. That's a good one. Okay, guys. And I've got all the reasons to love this, right? So if you listen, you know that um mostly I hate doing dishes, especially when it's pans, okay? Right. So I think it was last week I picked another one-pot meal. It's not by chance, I hate washing pans. So I'm here for another one-pot meal, okay? Um, also, it's freezing cold out when we're recording this right now. And so, like a warm.

SPEAKER_00 10:58

It's low freezing cold out.

SPEAKER_01 10:59

It's okay. Thanks, Nick. Exactly. It is. It's like, I don't know, 12 degrees, 10 degrees. It's cold, okay? Um so this meal is all about the comfort, all the things. It's ready in less than a half an hour. Hooray for those of us that don't plan ahead of time.

SPEAKER_00 11:15

It's kind of like a fancy, much better, less preservative hamburger helper type of thing.

SPEAKER_01 11:20

Oh my god, I grew up on a hamburger helper. Yeah, it's great. Everybody loves it, but now you're like, probably shouldn't. What's in this? Still love it though. Mom used to cook it for me all the time. Okay.

SPEAKER_00 11:30

I mean, my my stance on on queso dip is it has to be Velveeta. Oh, yeah.

SPEAKER_01 11:36

Lasts forever. Yes. But still delicious. So, okay, also, the last and final reason I'm loving this National Cheese Lovers Day. Yep, yep. Guys, that's on the 20th. In case you're not, you know, up to snuff here on the food holidays, like we are. Yeah. Um, but all day Monday, we are celebrating sampling all of the cheeses. So out at Leak Shaneva Country Meets, every delicious cheese you can dream of, all day samples come and see us.

SPEAKER_00 12:04

And it's very easy to celebrate National Cheese Lovers Day. Yeah. All you need to do is eat cheese. All the cheese. I don't know if you've heard the dairy farmers are having a rough go. And just eat some cheese. You're gonna help the dairy farmers.

SPEAKER_01 12:18

Yeah, I mean, I think I can help with that, especially if I'm making this mac and cheese.

SPEAKER_00 12:23

I'm not even gonna yell at you if you have a craft American single. I might. I mean, they're gross. But Velveeta. It's totally different. It's totally different.

SPEAKER_01 12:33

So we're sampling things that are a little better than Velveeta and Kraft singles. It looks fit to smear. Yeah, that's 15-year-old cheddar. That's the highlight. It's it's I think capping off the day, right? So we have up on Facebook all of the cheeses we're gonna taste. Um, but really make sure you come for that one. That one's awesome. Yep.

SPEAKER_00 12:49

I'm excited. Step on out after work, leave work early.

SPEAKER_01 12:53

Come for breakfast, lunch, and dinner, whatever.

SPEAKER_00 12:55

We'll be there. We'll help you out. We'll be there. So, my meal plan, we're gonna go from Cheesday Monday to Taco Tuesday. Um another favorite. I love our meal plan. We always have Taco Tuesday. Yep. Because um Why not? Duh. Who doesn't love tacos? And it's a really simple taco. Uh, but it's a Teresa sausage taco. It's basically kind of sort of an American person taco, a little bit. Uh, I usually make fun of American people tacos. But this one's great. But so taco making should be easy, but if you do the like actual brown the ground beef, pour in the stuff, let it simmer and reduce like that. Actually, takes like 30 minutes, and that's annoying. And listen to us, 30 minutes. That's annoying. You know, but it tastes good and it's got the great seasoning and it tastes like taco meat. Um, if you use our chorizo sausage, which is vastly underrated, it's one of our most underrated sausages. It's one awards, I think, like four of the last five years at the Wisconsin Cured Meat Championships. Nice. And uh it's perfectly seasoned. It's fresh sausage, comes in a long tube. So all you have to do, so there's two ways you can do this. You can, if you want to use this in a recipe, you can either cut into a chunks, boil it, and put it in uh stews, things like that. Or, like we do for this taco recipe, cut the casing open, pour the meat out, and just brown it like you would ground beef, ground chicken, ground turkey, whatever. But it's already perfectly seasoned. Uh, it's got the perfect fat to lean ratio so that it sticks together for tacos, crumbles beautifully. Put whatever tops you need on it, chorizo tacos.

SPEAKER_01 14:21

That was like the best tip when I was reading up on these recipes. Like, cut the casing, brown it like ground beef. Okay, I'm gonna try it this week because I love chorizo and tacos. So anyway, I thought that was a great tip. Uh give it a try. Oh, thanks, Bridget. Yeah, man, great job. I'm having more wine. It's delicious.

unknown 14:36

Time for a break.

Product Recommendations

SPEAKER_01 14:43

Okay, guys, we're back with our favorite product recommendations, and mine comes from our web guy. I can't say that I've actually tried this one yet, but I know I'm going to love it. There's two different things. If you've got toddling around your house like I do, there is this awesome thing called the Nugget. Okay, Nug 2020 is their branding. Hilarious. We all hate the word nugget, but this is an awesome piece of furniture, I'm gonna call it. So it's a play couch that's made up of four different foam pieces, and you can just shape it in all different ways. There's all these awesome colors, and they're doing so awesome that they're on back order. But let me tell you, check out their Instagram page. They have the best uh customer service and managing expectations about when you can expect your order after you place it and all of those fun things. If you do not want to wait though, another amazing company called Foam Nasium. So, same idea, but it's a little gymnasium all made of foam. So you can buy different pieces, you can buy a configured couch, or you can go and just get giant blocks or a little slide. And that's also available on Amazon. So if you've got Prime, you can have that bad boy in your house in two days. So the Nugget and Foam Nasium are my favorite products of the week.

SPEAKER_00 15:56

And I gotta give a shout out. My favorite product this week is called replica surfaces. As you know, we do a lot of photography for our products, for different recipes, and it can be hard to find an attractive background for that, especially when we have a very small house right now and we don't have a lot of countertops because we ended up putting other stuff there. So these replica surfaces are beautiful, durable, faux surfaces that are things like subway tile, shiplap, cement, butcher's block. They just released a new cutting board one this week that unfortunately already sold out. I bought one coming to a recipe picture near you soon. But um, I always love supporting female entrepreneurs because I think it's important. It's been a hard struggle for women the past hundred years in America. We don't have to talk about that now, but I like supporting female entrepreneurs. It's made in America. She's from Texas. Uh, great product, replicasurfaces.com. If you have to do any sort of photography for your for your business, maybe you have an Etsy, maybe you know you're popping tags, selling some leftover stuff on different resale sites. Check it out, replicasurfaces.com. They do a great job.

SPEAKER_01 17:12

All right,

Mailbag & Meat Tip

SPEAKER_01 17:13

guys, it's time for our mailbag. So this week we got a question from David. He went out to a local steakhouse and ordered a ribeye. He said it was flavorful and delicious, but insanely fatty. And Nick, is that normal?

SPEAKER_00 17:26

I love, I love the insanely fatty.

SPEAKER_01 17:28

I mean, I had to make sure we put that word in.

SPEAKER_00 17:30

And I asked him, I'm like, did you take a picture of it? Could you send me? And how fatty? Where was it fatty? Because there's a lot of different places ribeye could be fatty. He said, it was unbecomingly fatty in this location. I'm like, it's not a lady. Well, yeah, are we talking about a person? Like, is this code for like, could you tell me if my wife's fat?

SPEAKER_01 17:48

I'm grateful it was about a ribeye instead of a person.

SPEAKER_00 17:50

So anyway, um, it's a great question. Uh ribeyes are our top-selling steak. Everybody pretty much loves ribeyes. Uh, if you don't know, ribeye is also the steak that comes from a prime rib if you go out and do, you know, prime rib dinner or whatever. Um, and a ribeye steak, if you think about it, picture in your head. We'll put up a picture if you'd like to go to the website and look at this while you're doing.

SPEAKER_01 18:12

Some of us are visual, okay.

SPEAKER_00 18:13

So there's a couple different parts to it. There's the actual eye, that nice round part. Yep. To uh the one side of it, there's a little bit of a kind of a roast part, but that's one pretty steady part. On the far tip, there's a little bit of fat. That's kind of that tip. Especially if you trim it as a roast, there'll be more of that. Then on top, there's a little lip or cap, and that's um a totally different muscle called the spinalis. In between the split spinalis. The spinalis. Um, it's like the best meat you'll ever have. Really? Please don't call us and order it. We're gonna have to charge you like 50 bucks a pound.

SPEAKER_01 18:45

We don't want to do that.

SPEAKER_00 18:46

Yeah, we really don't want to do that. Uh we can, but you're gonna pay for it. Um so but if you order a ribeye steak, cut that top lip off, enjoy that by itself, because it's tender, flavorful, all the things. So between that spinalis and the eye, there's there's a layer of fat.

SPEAKER_01 19:02

Um is that what people call the fat cap?

unknown 19:05

Yeah.

SPEAKER_00 19:05

Okay, cool. Well the fat cap would actually be on top of the cap. Oh, we're on the bottom. Okay.

SPEAKER_01 19:09

So fat bottom.

SPEAKER_00 19:10

Let's call it the fat cap. Where he showed us, it was between he showed me the picture, and the fat was between the the middle part, that eye part, and the cap. And there was too much there. And what happens with that is it was also thicker cut, so I think it came off of um a rib roast because you if we're cutting things for a roast where you have a big section of rib, we're gonna leave more fat on there because you're gonna cook it for longer and you need that to hold it together. Okay. But then I think from there somebody at home cut it into like a two-inch steak. Oh. And then to get that. And also on a ribeye, part of it comes from closer to the shoulder, part of it comes from closer to the butt. Okay. So the part that comes closer to the shoulder has more fat in it, and the part that comes closer to the butt has less fat in it. So if you're at a retail store, you can say I want one with a little more fat or a little less fat. If you're at a restaurant, you're kind of at the mercy of the restaurant. Sure. Um get what you get. So it looks like he got it from that more chuck end and had more fat in it, especially between those two things. And there's a little bit more fat on the tail than you want because cuts are roast. So what the moral of this story is, is yes, there was probably too much fat on that. Yeah. But the nice thing about, again, going to a butcher shop and looking is you can see exactly what it is. And if you want more space, more fat, you got it. If you don't, you don't have it.

SPEAKER_01 20:31

Okay. So it sounds like you can, you know, it it's not great for us type A people who like to see the same thing every time. Yeah. Okay, but fair enough.

SPEAKER_00 20:40

It's a little different every time. And uh, yeah. Okay, that sounds fair enough. So guys. We'll put up with some info on this too. Yeah. Yeah. I think let us know like, do you like the fattier part of the rib? The less fatty? Do you prefer a different steak?

SPEAKER_01 20:53

And I think the visual is really helpful for those of us that like don't really know, right?

Kid Corner

SPEAKER_01 21:03

All right, guys, we're here with Kid Corner. My favorite. I feel like we need some a fun sound for Kid Corner, Nick. I think we should do a jingle. A jingle? I heard I'm a great singer.

SPEAKER_00 21:13

I heard uh a recently somebody bemoaning the lack of jingles in advertisements when advertising died and it became marketing, but let's do one. So Kid Corner, it's a corner where we talk about our kids. Kid Corner, it's just the place for us to complain and talk about how we're terrible parents.

SPEAKER_01 21:30

Kid Corner. That is nice, guys. Let us know what you think about that. Send us a comment, yes or no, with Nick's jingle.

SPEAKER_00 21:37

A plus A plus plus D plus?

SPEAKER_01 21:41

A plus plus we're talking about being terrible parents, I think that's a great segue for me to tell you about my kid corner moment.

SPEAKER_00 21:52

Oh, no. You're just a bad parent.

SPEAKER_01 21:53

Yeah, okay, great. On the scale of bad and terrible.

SPEAKER_00 21:56

You know, that's good, right?

SPEAKER_01 21:57

Well, okay, this is a safe space, friends. So you're lying if you say that you've never lost your patience with your kids, okay? And I just happen to have a rough night this week. Like there's just a lot going on. My husband coaches basketball. Sometimes I don't see him a lot. I I lost my patience, okay? And I feel like um you just heard that I kept my kid up till midnight a couple weeks ago. So please, I'm a good parent, okay? I love my kids, but I'm just sharing with you that it's regular to have moments like this, okay? Lucy's super smiling. I appreciate that. Yeah, you know what? Next week I'm gonna highlight Lucy because I do have another kid besides Elliot. Elliot just does a lot more. So I cover your ears if this is a family show and there are young ones listening. Here's your moment. Cover your ears, cover your ears. Okay. I said f to my three-year-old. Yeah, man. I legit swore at him. And let's be clear, he definitely didn't even pay attention or hear me because he's three and he doesn't listen to anything I say. So I felt so bad that I mean it worked. He went to bed. We were having a problem getting him to bed. And then I went in there and I slept in his uncomfortable bed all night. So, okay, see, good parent, guys, but also bad parent because I swore right at my three-year-old. I'm sorry, Elliot. I love you.

SPEAKER_00 23:18

This is therapy for us.

SPEAKER_01 23:19

This is therapy, you guys.

SPEAKER_00 23:21

It's okay.

SPEAKER_01 23:21

Oh, all right.

SPEAKER_00 23:22

I gotta tell you my frustrating story of the week. Thing that's just like vexing Sarah and I, driving us crazy, is Simona is not great at napping. Oh, yeah, that's true. She's like terrible. Uh Sarah's going back to work after maternity leave next week, so we're doing daycare. We're doing half days. You gotta, you know, ease into it and then she'll do the full-time thing. And, you know, so you're talking to the daycare teachers, you're like, okay, so this is up with this kid, you know. This is like we've been with this kid 24-7 for like two and a half months, and we like you never ever figured out, but you're like, okay, I think we got some thoughts.

SPEAKER_01 23:56

Sure, yeah.

SPEAKER_00 23:57

And one of the things we've done is like, you know, she's kind of terrible at napping. So, like, sorry, you know, like she loves bouncing.

SPEAKER_01 24:04

Like, she has to move constantly.

SPEAKER_00 24:06

Hold her and bounce. She loves looking in mirrors at herself.

SPEAKER_01 24:09

Yeah.

SPEAKER_00 24:09

Um, she's like very interesting. She is. She is very interesting.

SPEAKER_01 24:14

So interesting.

SPEAKER_00 24:14

I won't fight anybody that says she's not the most interesting baby in the world.

SPEAKER_01 24:17

Warning, everyone, you've been warned. You've been warned.

SPEAKER_00 24:20

So we come like every day after daycare, like we walk in and she's sleeping. And it's like, what the that word that you said. What the what? Like, what is going on? And she's just like happy and sleeping. Like, oh yeah, she's a great sleeper. I don't know what you're talking about. We're like, what would you do? Like, oh, she just started sleeping.

SPEAKER_01 24:38

For how long, Nick?

SPEAKER_00 24:40

Three hours. Long now. Three out of five hours, she's there.

SPEAKER_01 24:46

You're also a good parent. Don't worry.

SPEAKER_00 24:49

So anyway.

SPEAKER_01 24:50

Daycare.

SPEAKER_00 24:51

Daycare, please tell me like what is the secret? And I mean, my wife made a joke about like, oh, did you give her NyQuil? And I think they didn't know we were kidding.

SPEAKER_01 25:00

So sometimes they're not sure if you're kidding, but I'm telling you, man, daycare, getting your kids on schedule, A plus plus.

SPEAKER_00 25:07

A plus plus. So that's my kid corner. Why will my kids say at daycare and not at my house, her house that I pay a lot of money. Dang it. I put a roof over your head and it's not good enough for you.

SPEAKER_01 25:20

Well, soon you're a daughter. You know, dear, she'll be at daycare full time soon and be on a wonderful schedule, and it'll be great.

SPEAKER_00 25:26

So that's my story.

SPEAKER_01 25:28

Great. You guys have a great week. Go pack go.

SPEAKER_00 25:32

Go pack go.

SPEAKER_01 25:32

Thanks for listening. And don't forget, please subscribe and rate us.

SPEAKER_00 25:36

And if you leave us that rating by next Friday, we are gonna pick the random winner to get a t-shirt. Woo woo! Sweet t-shirt. So please enter, rate, subscribe, review. Cheers, everybody. Have a lovely week. Thanks.