To-may-toe / To-mah-toe, Nick Loves Them All! | Dinner Plus Drinks #21

SPEAKER_01 0:16

Morning, afternoon, night, whatever it is, thanks for tuning in to Nick Plus Drinks podcast. We are so excited to be here with our newest episode of evidently post-coronavirus.

SPEAKER_00 0:29

I guess that's the world we're living in right now. Maybe.

SPEAKER_01 0:32

Depends where you live. We are thrown for a loop.

SPEAKER_00 0:35

Yeah, we're you guys were in Wisconsin, and what is happening in our state right now? There are no rules. Um take whatever political side you want, but everything is just like a free-for-all. Like open but don't open, or maybe open, but the Supreme Court overruled what your governor said.

SPEAKER_01 0:51

I like rules. I like knowing where the box is. And then I like to do things inside that box. Maybe I'm gonna go off to the left corner of the box while some people are in the middle of the box.

SPEAKER_00 1:00

I'm gonna walk on the line.

SPEAKER_01 1:01

Or I'm gonna go, you know, like take a zigzag down to that bottom right corner and just do all my things, but I'll stay inside the box. The box, I like it. I don't care how big the box is, I don't care what shape the box is. What shape the box is? Could it be a circular box? It could be, you know, it could be pentagonal, it could be hexagonal, it could be septagonal, octagonal, nonagonal, decagonal. Okay, we're getting a little off topic, Nick. But I like the box. I like rules. And there's no rules right now, and it's giving me so much anxiety.

SPEAKER_00 1:30

Yeah, I um sat like what the day when did this happen? I don't know what day is it? Thursday.

SPEAKER_01 1:35

Whatever. Wednesday.

SPEAKER_00 1:36

Whenever this all happened, right? That evening. Unfortunately, unfortunately, my jobs are uh my job is tied to social media here, so I can't ignore it. Um, and I was on the good old Facebook and it was just like a I I know I went down a deep dark hole, but like, yeah, it was just a disaster. I I like rage wrote Nick an email and was like, this is just me venting. I don't know what to do, but what's happening? Yeah, Wednesday night, like at a midnight or something. I'm like, what is going on? What are so yeah, to say that things are a little bit confusing and stressful again in a whole new way again is an understatement.

SPEAKER_01 2:10

I'm willing to go on record of saying I think businesses should have been allowed to open. I think they should have had to put together a plan of how they could safely do it. They don't have to be inspected or something like that. But it should have been like, hey, you know, within these guidelines of certain capacity of people and certain distancing and all these things, everybody should have been able to be open. But to just say there's no rules and you're seeing abuses. Yeah, for sure. I I think 80% of people can agree that having 200 people in a crowded bar is not okay. And yes, maybe they'll be fine, but you're gonna take it to your work, your grocery store, you're gonna take it to your grocery store, your pharmacy.

SPEAKER_00 2:47

Your neighbors when you're out for a walk. I mean Or how about like we can just go ahead and all those great events we cancelled, we can just have those again.

SPEAKER_01 2:56

And at at some point, yes, that will be okay. But we don't know how to deal with this disease at this point. We don't there's too many things we don't know. We should be cautious. We we shouldn't be overly cautious, but there's a middle ground, and I'm just very frustrated that it suddenly went from zero to one hundred.

SPEAKER_00 3:13

Yeah, there was no phasing back in. It it yeah, man, I agree. I've been trying to kind of remain neutral and as much as I can and see both sides, and my husband and I always talk about both sides of this, and it just I I think you said it right. Like there was no plan, it was just just black and white, we're all good now. So, anyway, we are a little out of sorts. I feel like that's been a common theme on our pod lately.

SPEAKER_01 3:35

Well, and I felt like we were getting a good good place. Yeah. He kind of called me out this week for being a little down and not doing any planning. Uh, usually we do a lot of planning and we have a lot of good things coming out, and we work on projects, and I think that's what brings joy to our lives is creating cool things because we both are professional people that get fulfilled through doing awesome stuff. Uh so thank you for calling me out on that. Yeah, man.

SPEAKER_00 3:59

We made some great plans. And then canceled all of them again. So we literally, guys, when we say made great plans, we like to plan a year. So, like we planned, I think we've talked about this. We planned all of 2020. We like canceled a lot of that when coronavirus started, right in mid-March. And then so now we're we're just like easing into it. Like we tried to plan, I think, a week out. Two weeks, maybe two weeks. We got crazy and tried to plan two weeks out. I think we planned seven or eight things and we canceled like four or five of them immediately, an hour later. Like, I mean, it was honestly, it was a a lot. It's a little panic inducing for like crazy type A uh person here.

SPEAKER_01 4:35

So it's just I think it makes you feel so hopeless because we put time and planning and then time and executing into these things. Yes. And some of these are long lead time things that we between the two of us probably put 12 hours into this stuff and it's just gone. And I think that's the worst feeling. I think that's why a lot of business owners are frustrated. Is I put my life into this and you're telling me I can't open, which is something I'm incredibly sympathetic to.

SPEAKER_00 4:59

Yeah. Or you're telling me I should have opened immediately when I yeah.

SPEAKER_01 5:04

It's what would the feeling of I put this in and getting and it's just all taken away. It's just again for nothing.

SPEAKER_00 5:10

I uh I what's been hard for me is I felt like good job, Bridget. You adjusted to like being okay with only planning a week in advance, which like again, that's a huge step for you. Right, like not a thing I'm comfortable with. So we we don't want to see that therapy though. We no kidding. Shout out, therapist. So we um like we sat here and did something that we were gonna quickly turn around in three days. And so, like that to me is like, oh, okay, I hate doing this. Like, I'm stressed out, I have to quickly make an image and a post. And then, like, literally an hour or two after we did all of that, it completely got shut down. So we had to delete everything. Like, we were about to hit publish on the thing we spent the last two hours doing and we had to erase it. So, anyway, sorry, feel bad for us, wan wan. Life is hard right now.

SPEAKER_01 5:53

Okay, that's enough about crazy coronavirus.

SPEAKER_00 5:56

Thanks for listening to us. Thanks, yes. You're the real therapists.

SPEAKER_01 5:59

Yes, you guys are Bridget routinely text me, I have so many things I want to talk to our podcast listeners about. I do.

SPEAKER_00 6:05

You guys I have a list of things that I've just been like pushing from the next week to the next week. I don't know when I'm gonna get to say them all, so we appreciate you. Thanks so much for listening.

SPEAKER_01 6:13

Anything else fun happened in your life? I mean, you have plans this is this weekend, I'm assuming.

SPEAKER_00 6:17

Yeah, big plans. So it's our anniversary. Um yes, Sunday. So, you know, the day this airs, whenever you might be listening to it.

SPEAKER_01 6:25

Um wish them a happy anniversary if you see that. Yeah, guys. Especially Tyler. He really appreciates it. It's a big softie.

SPEAKER_00 6:31

Six years this year, so you know, exciting stuff. Um, it's supposed to be like rainy all day, which I love. Um, I have no idea what we're doing.

SPEAKER_01 6:37

Did it rain on your wedding day? That's good luck, right?

SPEAKER_00 6:40

Sure, that's what they say to the crazy brides. Um have you ever said that to a crazy bride? Probably, yeah.

SPEAKER_01 6:45

Oh, yeah, good luck.

SPEAKER_00 6:47

Yeah, I'm sure I did because there's no other way to calm down someone who's mad that it's gonna rain. Um no, it was like 55 and kind of partly sunny. It was really lovely, actually. Thanks, mid-May. Um, so anyway, no, there's this awesome uh restaurant situation in Milwaukee doing like a ramen pickup where one woman is a potter and she's making the bowls, and then um half of Dan Dan is doing the so one of the Danes is doing like a ramen recipe, but they're all sold out. It was on Sunday, and I was like, that'd be a fun like anniversary thing, drive there, pick it up, but you know. So no, I have no idea what we're gonna do. I'm gonna make tiramisu just because I want to make tiramisu and it seemed like an occasion. Nice. I'll report back on how it goes. Well, those are my plans.

SPEAKER_01 7:31

We just uh before we record this, we did a virtual pub trivia with Grant Polly, owner brewmaster at Three Sheeps, and uh we really Bridget hasn't tried all of the uh IPAs from Three Sheeps. We've previously tried the pendulum, which she liked. So they have three out every day. Um, one's drier, one's middle of the road, and one's juicier. So we're gonna we're gonna try. So juicy Lucy. Sorry, guys. We're we're gonna try this. So we are also gonna video record Bridget trying these three IPAs and get her um feedback. And so if you want to see Bridget try three beers, uh we'll put this on Facebook at some point, and make sure you watch our upcoming trivia with Grant from Three Sheeps. So the first one is Water Slides. This is their very traditional, drier, more bitter style of IPA.

SPEAKER_00 8:26

It feels like I'm not gonna like this. So, yeah, guys, I met Grant for the first time on our Zoom bar trivia, and he's such an awesome guy. Um, I'm learning a lot about Three Sheeps, both from Matt. I know Nick loves it, and their branding is great. Tyler loves it. Tyler, shout out.

SPEAKER_01 8:39

Um, yeah, so don't give Tyler enough shout outs.

SPEAKER_00 8:42

Oh, you know what? I will do more of that. Um, okay, first things first, gotta look at the can. It's most important. Yeah, okay. Funny. I've actually never I like this one, doesn't look familiar to me. You know, like I know we've I've had pendulum, we've talked about Fresh Coast. Um, these are funny. I love a good, like, um, what is this called? Flat design? Yes, very flat design. So I'm a flat design fan.

SPEAKER_01 9:02

Their whole thing is uh science meets love or hearts or something like that. So like they have all the science and like the love of their town and stuff on the art.

SPEAKER_00 9:09

Happy, citrusy, harmonious. Yes. Yeah, this is great branding and also informational. Thank you. Cheers. Cheers. Okay. Here, so you all can see. Here's Bridget Trying Water Slides. Oh, yeah, this is the type of IPA I don't love. So good. Uh if you like IPA, a little hoppy for me. A little dry for me, if you will.

SPEAKER_01 9:35

A little hoppy for Bridget. This is the very traditional, you know, more malt, more dry hops.

SPEAKER_00 9:39

Yeah, but this is like I could drink half a candle hop.

SPEAKER_01 9:42

Not a big hop. So that's like the uh, you know, original American style of IPA. The beers that made California great. Oh gosh.

SPEAKER_00 9:51

Oh gosh, gosh.

SPEAKER_01 9:51

Bridget, wow.

SPEAKER_00 9:52

I can like have a sip of that, but I had there was like three sips in my cup, so Nick's gonna give me the one he knows I like now.

SPEAKER_01 10:00

Alright, now we're on to Pendulum. So they call this pendulum, as Grant explained on the call, because the style thing goes to very juicy, which is like sweeter, more um kind of plush style of IPA, not so bitter, more fruity from the hops, to more of the dry style, back and forth. And this one is supposed to be in the middle.

SPEAKER_00 10:19

Okay.

SPEAKER_01 10:20

So Bridget trying pendulum now.

SPEAKER_00 10:22

Pendulum, which I know I like, so this is like cheating. Yeah. This one does not make me go at the end. Um, I don't know. I don't have like creative things to say. Is this the juicy one? This is moderately juicy. Oh, okay. So juiciest at the end. I think I'm gonna love that one. This tastes like it has a little fruit in it to me, which doesn't probably isn't right, but it just tastes a little fruitier than like the one I just had. That's all I can explain to you.

SPEAKER_01 10:46

It's good feedback. It's you know, I mean it does a tangerine kind of note.

SPEAKER_00 10:50

Oh, this was the apricot one. Is that right?

SPEAKER_01 10:53

That's what it tastes like.

SPEAKER_00 10:54

Apricot, if you're what I love is delicious. Okay, great. Sorry, guys, I'm still just staring at the cans. I can't actually taste the beer without like touching the can. They're beautiful. I don't know.

SPEAKER_01 11:06

Pendulum's some sort of like engineer thing, too. I like it. Grant used to be an engine engineer type. Oh, with construction, yeah.

SPEAKER_00 11:12

Fun fact of the day. It says a tropical blend of cashmere and rakaw hops. Rakaw! Rakao. I don't know what that means, but cashmere makes it sound delicious.

SPEAKER_01 11:21

I believe those are New Zealand hops. There's a lot of really cool hop fries coming out of New Zealand.

SPEAKER_00 11:25

Does it like I I assume different hops give it different flavors? Mm-hmm. Yep. Okay, great.

SPEAKER_01 11:30

You can use hops to bitter, you can add uh fruitiness, you can add aromatics.

SPEAKER_00 11:35

So you guys, I think know by now, like I like beer and I like wine, but I don't, you know, I'm not a big like the science behind the drinks thing. I'm just your average person telling you what it tastes like. So thanks for listening to that.

SPEAKER_01 11:48

And beer three of their year-round always available. This is fresh coast. This is a juicy paleo, so this is like gonna be lots of fruit, really rich, really smooth, still a touch of bitterness, because they're not total crazies.

SPEAKER_00 12:02

Um I love this can. It's it's got the boat. It's the most beautiful label, in my opinion. It's got a nice convoy lake here.

SPEAKER_01 12:10

Yeah. They don't want to be the east coast or the west coast. We're the fresh coast. Or the third coast. Either way. Just kidding.

SPEAKER_00 12:17

Anyway, this is great. I love it. This can't lovely. Can't wait to try it. Okay. We're gonna try the fresh coast. Check out that label. Oh. Ooh! Juicy tropical hazy. What's the like strong flavor to me in here? It's so orange kind of tangerine. This one we discussed the pendulum was like apricot. Apricot. Tasted sweeter to me, where this has a little more like zest, if you will. Do you like that? I don't think zest is the right word.

SPEAKER_01 12:48

No, that's right. Because this one, this one has more of the more body to it as well. Because when you use that many hops, like you have to have a little bit more body. So the pendulum's like the lightest. So it has more of the like delicate fruit, and this is more like big orange zesty type of stuff.

SPEAKER_00 13:02

Zest, see? Okay, guys, look, I am just a professional beer taster now. Um, yeah, the pendulum and the fresh coast, I almost called it third coast. Sorry, Grant. Uh, fresh coast and pendulum are IPAs I would have in my fridge. So great job, three sheeps.

SPEAKER_01 13:18

We have all these, and uh, we're gonna be doing a little thing with them that from when you listen to this to Memorial Day, we're donating a buck from every six-pack of three sheep sold to the Wildworth County food pantry. So go ahead, please. Add some to your curbside orders. They are delicious beers.

SPEAKER_00 13:37

Yeah, so and grape branding, which we all love. Okay.

SPEAKER_01 13:43

So now it's time to talk about food. Great. All this drinking's got me hungry. And I'm I'm gonna brag a little bit. If you did you check out the Lay Shiva Country Meat story by chance last night? We saw it. We had some basketti and mitabolas. Basketti. Baschetti. And uh I did all from scratch. I got home about four. I didn't make the pasta from scratch. Okay. Okay. I didn't go quite that far. Okay. But we did the garlic bread, we did, you know, the the tomato sauce, the red sauce from scratch, we did the meatballs from scratch. Oh boy, Nick. And uh I gotta tell you, it was freaking delicious.

SPEAKER_00 14:19

You guys, Nick and I both have access to Instagram stories, and I think you can tell when Nick's do it yet. Homemade sauce. For example.

SPEAKER_01 14:26

I gotta tell you.

SPEAKER_00 14:28

Yeah.

SPEAKER_01 14:29

It was so good. It like stuck to the pasta, so great, so much flavor, so balanced. Oh, Bridget, it was and those meat the ball loaves were so good.

SPEAKER_00 14:41

Okay, do you think meatballs is one of those like family recipes? Like, I have a meatball, not I, my parents, my mom makes a meatball that like those are the meatballs I like. So I don't know if I'll like yours.

SPEAKER_01 14:51

You know, it's like meatloaf. Could be, yeah, it could be. I don't know. I don't know. I mean, I make like so our family recipe is like this cranberry barbecue sauce type of one that my grandma always made. We do them for parties, and it's really good.

SPEAKER_00 15:01

Yeah.

SPEAKER_01 15:01

Um, but mine's like a very standard, just like really great qual. You gotta use a blend of ground beef and pork. Oh that makes the perfect perfect thing. Okay. Um, two pounds of meat, two eggs, bunch of breadcrumbs, seasoning, garlic, onion. Sounds good. And just like good quality ingredients. Take your time with them.

SPEAKER_00 15:18

Sounds delish.

SPEAKER_01 15:18

Don't overmix them.

SPEAKER_00 15:20

Oh man. Yeah, I didn't make homemade meatballs.

SPEAKER_01 15:22

Do you like big meatballs or do you like small meatballs?

SPEAKER_00 15:24

No, see, I think your balls were pretty big. I I'm a small meatball person. They were like this big. Weren't they big? Was I seeing other other people? I think someone else on my Instagram was like homemaking meatballs.

SPEAKER_01 15:36

You can't do the like lady in the tramp. I don't know.

SPEAKER_00 15:39

Maybe I'm mistaking your balls for someone else's. Guys, got inappropriate. Um, I don't know.

SPEAKER_01 15:45

Don't you put the explicit rating on this one?

SPEAKER_00 15:48

Meat balls. Well, guys, um, nothing I made was nearly as impressive, but I'm we've been on a smoothie kick at our house. Oh, really? Um, yeah, I don't know if I've mentioned it before, but I work, you know, in the home office often. And um I get lazy at lunchtime. So I like to try and eat a vegetable at least by noon. So I sometime around like non carrots. 10 or 11. I know that was a phase, okay? Like the 10 or 11 hour we do smoothies, and I have like a whole bunch of frozen fruit smoothie mixes, and then I usually add in whatever, like if I have some spinach, I throw more of that in so I feel like it's healthy. So anyway, lots of smoothies. Spinach is great in smoothies. It is, yeah. And Elliot will eat it. So drink it, eat it, whatever. Depends how thick it is. So smoothies. We've been making lots of smoothies and I've been loving all of them.

SPEAKER_01 16:33

What you got for uh good news that you saw this week? Because we spent the first, I don't know, two hours of this podcast lamenting coronavirus. So you got any good news out of this?

SPEAKER_00 16:43

I'm gonna share two things. Okay. Because you opened the door for it. Go ahead. One of the things that like makes me smile every time I see it, and I've been wanting to share with you guys is um on Facebook, of course, Jacques Pepin. Jacques Pepin. He has a Facebook page which like I've never followed. I don't know why it's showing up in my feed or being targeted to me, whatever. Um, but he's doing cooking classes, and I just think he's just I don't know, I think he's like the cutest, happiest guy. So he made crepes the other day. Cripes? And I didn't make them, but I sat and watched the whole thing. And there's also um a page called Pasta Grannies, and so these are exactly grandmothers making pasta, and it's just adorable.

SPEAKER_01 17:21

They probably make meatballs that only their granddaughters like.

SPEAKER_00 17:23

Maybe, see? Okay, so though that was just a brief, like, fun things on Facebook.

SPEAKER_01 17:27

But I have to check out this pasta pasta grannies. Pasta grannies.

SPEAKER_00 17:30

And it's funny, like, whatever. There's a million things that people are doing that are entertaining, but those have brought me joy. I've been wanting to tell you guys about it. But this um news story I'm loving. My previous like life uh to Lake Geneva Country Meets, I was the executive director of a business improvement district, so of a downtown, okay. Streets of Lake Geneva. Yes, so downtown Lake Geneva, I spent a couple years doing that, and I still care very deeply about small towns in general and what I think that really any town, actually. Um, so any place I live. When I lived in Milwaukee, I cared a lot about my neighborhood.

SPEAKER_01 18:01

North Korea or North Korea. Pyongyang, North Korea. Do you care about Pyongyang?

SPEAKER_00 18:06

In America, Pyno. Okay, let's just keep the circle here. Um, so anyway, I've been seeing a lot of articles about um towns that are closing down streets for various reasons, and this is all obviously a result of our world right now. So Seattle is closing down 20 miles of roads so people can exercise and bike in those roads. The biggest thing to note is they are doing it permanently. So this is not just like during coronavirus. They've decided people need more space. So they're closing these roads down. Awesome. Um, don't you have a sister that lives out there? Okay. Trying to keep this sister free here, so I'm not competing. Hello, Brittany.

SPEAKER_01 18:42

You gonna go bike on those roads?

SPEAKER_00 18:44

I would love to go there and bike on those roads.

SPEAKER_01 18:46

It's probably raining.

SPEAKER_00 18:47

I'll just go sit on those roads right now. I'd like to see her. Okay, Cincinnati, um, they're doing it for dining. So we've seen a lot of people like expanding outdoor dining. I know Milwaukee's exploring it right now. A friend of mine works for um Milwaukee downtown for their bid, and they're exploring uh expanding the streets. And like, I would love this when I spent my time with Lake Geneva. We talked about doing it downtown Lake Geneva. I'm not gonna get political, but I feel like it should happen, okay? So we have some really cool opportunities and like this article, I'm a nerd, it made me really excited. There's a couple really great news um sources for things like this. If you're a nerd like me, feel free to shout out and I will send you these great news sources if you want to follow about downtown development.

SPEAKER_01 19:28

Should look at uh Roger Brooks as well. Roger Brooks is awesome.

SPEAKER_00 19:32

There's a uh Strong Towns and Next City. Those are some great places to find fun stuff like this.

SPEAKER_01 19:37

So, my cool thing I saw, I'm plugged into the grocery side of things more than the strong towns. Groceries Tasha Parker. His name's Tasha. Come on.

SPEAKER_00 19:48

Is this Tash? Is this Tash Warp? No, it's not Tashpo.

SPEAKER_01 19:51

Tash Point O. Uh my grandparents had a dog named Tasha and my stuffed dog was, but no, so Tasha. Tasha Parker is a grocer in the small Alaskan town of Gustavus. Ah, Gustavus. Population of 429, and he runs a grocery store there. I guess it's a very pretty, uh they have a nice beach, there's like strawberries all over, and people go tourist there for, you know, like a remote Alaskan vacation. Oh, okay. Fishing a little bit too, I guess.

SPEAKER_00 20:17

Okay.

SPEAKER_01 20:17

So he's a grocer there, and to get supplies, he takes a seven-hour barge trip. Come on. Seven hours to go to a Costco. He loads up for the week all the supplies that people need, and then he brings it back to his store, which is called S Ice Straight Wholesale, but goes by Toshco.

SPEAKER_00 20:38

Come on. Did he give it that name or did like the people? I think the people did it. I hope the people did. That is amazing. What a nice thing he does.

SPEAKER_01 20:46

And he always does this, yes, he always has done this, but it's getting highlighted now of like one of the crazy things grocers do to bring you food and like care about feeding people. Like, yes, we're making money. But also, like we do generally, it's like chefs. Okay, yes, you're paying for the you know, but they generally care about making you great food and wanting to feed people.

SPEAKER_00 21:03

I mean, that's not an easy way to get your groceries, okay? So like he deserves to mark them up.

SPEAKER_01 21:08

Yeah, so I thought that was pretty cool. That is awesome. You can Google that. Do you know the capital of Alaska?

SPEAKER_00 21:13

I don't want to answer this. Juno. Okay, we're moving on, Juno?

SPEAKER_01 21:19

I know it too. Dad joke. Time for some product recommendations. Let's take a break.

SPEAKER_00 21:30

Okay, guys, we are back with some of our favorite products, and I have been loving magnetiles. If you know, you know. Magma? Magma magma.

SPEAKER_01 21:38

Like the floors, magma, lava, whatever.

SPEAKER_00 21:40

Nick will learn this when Simona gets a little bit older. Um, like hyped up Legos is what I'm gonna call them, okay? They're way cooler than Legos.

SPEAKER_01 21:48

There's nothing cooler than Legos.

SPEAKER_00 21:49

They are cooler, okay? They're like magnet blocks. So the edges have magnets in them, so you can build all kinds of things with them, and they're magnetic, and it is they're so. Fun. Like I I try not to like get mad when my when my four-year-old takes the blocks. They're cool and they're expensive. Like these are more expensive. So this is a great thing to like hand down when you are done with them, give to other people, find out.

SPEAKER_01 22:15

Can you build the Death Star with these? Because there's a Death Star Lego. That's all I gotta say.

SPEAKER_00 22:19

First of all, no four-year-old is building the Death Star Lego. I don't know. Elliot's kind of smart. He we just built a firehouse for two different sized fire engines.

SPEAKER_01 22:26

Was it like a nine-year-old's kit that he did?

SPEAKER_00 22:28

Oh no, I'm talking about a magnetiles. Magna tiles are awesome, but the best part is he will individually play with them. And what I mean by that, for those of you that are not parents, he will play quietly by himself for like 30 minutes without yelling, Mom, Mom, Mom. So that's gold. I don't care how much. I mean, make a meal. You know, you'd be amazed what I can accomplish in 30 minutes. So Magnetiles are awesome. Get some if you just pay for them, okay? Or see if you can buy them from someone else. I don't care. They're so great. That's all.

SPEAKER_01 23:01

My product recommendation, because I'm still on a high after my great meal. Tomato sauce. San Marzano tomatoes. If you're unaware of Pomodoro San Marzano, you are missing out. These are a particular heirloom variety of plum tomatoes that come from Italy, San Marzano. They are grown in volcanic soil at the base of Mount Etna. A little pricier, you know, because of all this stuff. But worth it. But they are so worth it. It makes the best red sauce. I mean, you could do normal peeled plum tomatoes. It's fine. It's good. It's good. Don't like use, don't use romas, don't use that stuff. Don't, don't use plum tomatoes for your red sauce. But if you really want to do something special, I don't do pasta sauce from scratch all the time. It's one of my favorite things to cook, but I don't do it. So if I do it from scratch, I'm getting San Marzano's. They are a little bit sweeter, so you don't have to add sugar to your sauce. I hate adding sugar to the sauce because it you have to do it if the tomatoes are too acidic, so they're a little less acidic and a little bit more sweet. So you instead can add your choice of um acid. So whether you want to use a balsamic, which adds more complexity, a little bit of sweetness that way too, or you want to use regular vinegar or some red wine, a little squeeze of lemon juice, acidify it yourself.

SPEAKER_00 24:18

This is another great food food tip from Dave.

SPEAKER_01 24:21

They are just so good. They got delicate but rich flavor. You get if you like that first tomato from your garden where it's got that like very just I I I just can't describe it enough. Like where it's that delicate, rich, beautiful heirloom tomato flavor. You need to get the San Marzano's. If you're in the know, you're in the know. So that is my product recommendation. We sell them here, San Marzano tomatoes. Next time you want to treat yourself, get some tomatoes.

SPEAKER_00 24:50

Get some. Guys, I haven't seen Nick this excited in a while, so I took a photo for you. Don't worry, we'll post it. Okay, um, I'm thinking Nick's meal plan here is gonna have tomatoes in it, but I've got some things excited. It does, actually. Yeah, shocker. Um, all right. What I am most excited to eat this upcoming week is part of our meal plan. I um have a recipe for these Thai chicken satay skewers, I'm gonna call them. Because if you watched my taco thing that I did on Cinco de Mayo, you know I'm all about the sauce. Like, if there's a good dipping sauce to go with something, I'm on board. So, anyway, I love a Thai peanut dipping sauce. It's the only reason I chose this recipe because I can lather chicken in this sauce. But if you want like an easy dinner, we want to introduce maybe these Thai flavors to a child.

SPEAKER_01 25:42

Yes, this is a very different well, because like, and you know, they can thread the skewer and be part of it. And it's food on a stick.

SPEAKER_00 25:49

Yeah. We love Thai food at our house, so if I can get my kids eating it.

SPEAKER_01 25:52

Well, anything your husband cook is Thai food.

SPEAKER_00 25:54

Thai Thai. Oh god, you guys, Nick put two dad jokes in here. That one wasn't even planned.

SPEAKER_01 26:00

Man, I killed it.

SPEAKER_00 26:02

What are you eating with tomatoes, Nick?

SPEAKER_01 26:03

Uh it's our chorizo and rice skillet. We make a fabulous chorizo sausage here that often gets overlooked because it's kind of in a it's in a big rope instead of individual links and we freeze it most of the time. Uh, but this is a one-dish pot. Pot, one dish pot. One dish meal? One pot dish. One pan meal. One pan meal. I don't know. Anyway. Less dishes. You put all the chorizo sausage into the thing and some diced tomatoes. Buy these canned. Please don't dice your own tomatoes at home. They're not gonna be as good. Like the canned diced tomatoes are great. Uh, if you want to spice it up, get like the rotel tomatoes and chilies. Uh, so good. The fire roasted ones, especially. Tomatoes. Tomatoes. Uh, and this whole meal is just if you like taco flavors and rice, and you kind of just do the like, I'm just gonna like combine it all into like a thing and just kind of take a paw. A paw. Uh it's a great recipe. I really like it. You can do it on Tuesday for your taco Tuesday. You can do it whenever, but our treaso's great. Good leftovers. Oh, great leftovers. Make a big batch, have it for lunch next day, reheats really well. Yep. And um it's time for random facts. And believe it or not, my random facts are tomato things.

SPEAKER_00 27:12

Oh my gosh, though. Could you have guessed that? The more you know.

SPEAKER_01 27:15

I'm very excited.

SPEAKER_00 27:16

Mine don't have a theme because I just like wasn't feeling this segment, okay, this week. So I just barfed out some random facts. So you're welcome. Go ahead. You want me to start with these exciting facts? Okay, guys. So I've been watching McMillian's, which is a documentary on Netflix, Hulu, I don't remember. Um, it's about the Monopoly game at McDonald's and how it was rigged. What? It was rigged? Yes. Uh I'm not giving any spoiler alerts out, but watch McMillian's, you guys, it's amazing. So, anyway, this fact spoke to me. The real name of the Monopoly mascot Uncle Penny Bags is Milburn Pennybags. Milburn. Doesn't that make sense? Like, Milburn. Anyway, Milburn. Okay. We have a lot of nerf guns floating around our house right now because, you know, quarantine. Why not teach our kid to play with nerf guns?

SPEAKER_01 28:05

Well, it's perfect time for it.

SPEAKER_00 28:07

So the first, and I this speaks to my soul. The first Nerf Ball package claimed that the toy can quote, can't hurt babies or old people, end quote. Which is BS because my dad buys us all nerf guns for Christmas and we have a war like every year. And I got pelted in the neck with one, and it hurts.

SPEAKER_01 28:25

I will say the old ones that had like the hardcore springs and the harder balls, like because they've moved to darts, which is still painful.

SPEAKER_00 28:34

No, it's not. Oh my god, that's what I got pelted with. Those balls? I'm gonna bring one and shoot Nick in the face with it and see if it hurts him. Great. Good, great. We'll videotape it.

SPEAKER_01 28:42

Welcome. We'll share it.

SPEAKER_00 28:44

So that's wonderful. Nerf packages. I mean, if you put something like that on a package. It will not harm old people. Or babies. Like, come on. But it might harm people in their babies, which is me. So it won't hurt my kid or my parents, but it'll hurt me. Okay. Anyway, this is especially just lovely and delicate. A journalist in 1950 predicted that women in the year 2000 would be Amazons like Wonder Woman. More specifically, she said that in the year 2000, a woman would look sorry, would be she will be, quote, more than six feet tall, wear a size 11 shoe, have shoulders like a wrestler, and muscles like a truck driver.

unknown 29:27

End quote.

SPEAKER_00 29:29

So here we are, Amazonian women.

SPEAKER_01 29:33

I mean maybe like a 1950s truck driver. You got some you got some guns.

SPEAKER_00 29:38

Okay, okay. I don't think that we should go this way. You're don't call me Amazonian. Lastly, I'm gonna end with this lovely, lighthearted note about Domino's pizza. They stated that its pizza delivery sales during the televised OJ Simpson chase were as large as Super Bowl Sunday, which I totally believe. I remember being glued to the TV watching this. You're probably in like cheese pups, though. Yeah, I don't know what I was eating. I was probably not very old. Whatever. That's all completely random knowledge for you today.

SPEAKER_01 30:07

Alright, you ready for some tomato fat? I can't wait. Tomato, tomato.

SPEAKER_00 30:11

Potato, potato.

SPEAKER_01 30:13

Doesn't matter. On that note, did you know that the tomato, like the potato, originated in Peru? No. Yes. Why? Peru. There's like so much stuff coming from Peru. It's unbelievable. You need to experience a Peruvian cuisine someday. Because like all this bounty that we love all comes from Peru. Really? Yeah.

SPEAKER_00 30:32

Shannon did some funny things in Peru when she was traveling. Maybe I'll save that for another uh podcast.

SPEAKER_01 30:38

Let's let's get Shannon on here to talk Peru.

SPEAKER_00 30:40

Shannon, I think it was Peru.

SPEAKER_01 30:41

Clock's ticking on getting her.

SPEAKER_00 30:42

Yeah, man. Okay. Yeah. For that baby, Shannon, we're gonna talk about your adventures on semester at sea.

SPEAKER_01 30:48

Okay, great. Additionally, there are more than 7,500 tomato varieties grown around the world.

SPEAKER_00 30:55

Wow.

SPEAKER_01 30:56

Two-thirds of them are referred to as tomato. One third is called tomato.

SPEAKER_00 31:00

Ooh, which third? The American ones? All those American tomatoes.

SPEAKER_01 31:05

For you people concerned about your health or who have read the tomato ketchup bottle, tomatoes are rich in lycopene, an antioxidant that is good for the heart and effective against certain cancers. Ooh. Strangely enough, because we always get this question about different nutrition things, cooked tomatoes are actually better for you than raw ones because more of the beneficial chemicals are released.

SPEAKER_00 31:26

Really?

SPEAKER_01 31:26

You get uh lots of vitamin A, vitamins, vitamin C, calcium, and potassium in addition to your lycopene. We're just gonna go all vitamins English, English. Okay, okay, great.

SPEAKER_00 31:36

I was gonna call you out on that, but you know, I'm glad you did it yourself.

SPEAKER_01 31:40

As of 2013, 2013, the heaviest tomato ever harvested, according to Guinness World Records, which we know is the source for all things truth. Yeah, obviously. Weighed 3.51 kilograms. That's seven pounds twelve ounces. Because we're not in England. Grown by uh Monsieur Graham in 1986 in Oklahoma.

SPEAKER_00 32:03

A seven-pound tomato?

SPEAKER_01 32:05

Yeah.

SPEAKER_00 32:05

Wow.

SPEAKER_01 32:06

But that's bigger than most babies.

SPEAKER_00 32:08

Not my baby.

SPEAKER_01 32:10

Finally, what's more fun with tomatoes than throwing them at someone's face and seeing it go splat?

SPEAKER_00 32:16

Oh, that sounds painful. Like a nerf gun.

SPEAKER_01 32:20

You've seen the tomato fight things, right?

SPEAKER_00 32:22

I've done one on the east side of the tomato. Was it painful? No, I don't think I got one in the face, though. I think we squished that. I don't remember. Anyway.

SPEAKER_01 32:31

Anyway, the biggest tomato fight in the world happens each year in the small Spanish town of Bunon. The festival called La Tomotina involves some 40,000 people throwing 150,000 tomatoes at each other. Now, I gotta say that's not enough tomatoes for 40,000 people. Like, here you go, here's two and a half tomatoes. I mean something. Some people get three, some people get four. I ruin my own. Yes.

SPEAKER_00 32:57

Can we all smuggle in our own American tomatoes? Is this event happening in 2020?

SPEAKER_01 33:04

Is it socially this could be a socially distant event, right? We all stand six feet away from each other. Maybe we all wear like huge hula hoops. So you know we can run around and you just have to say like it's a six-foot radius hula hoop. But can we fly there for this event? The planes are okay.

SPEAKER_00 33:19

Everything is unclear. Okay, okay, we're not going down that rabbit hole.

SPEAKER_01 33:24

This is the event we do. Maybe we do a tomato throwing event. We get the six-foot hula hoops, and everybody can come out here and throw tomatoes.

SPEAKER_00 33:30

Yes, guys. Coming up soon, like June Country Meets tomato checking contest. We can help out the farmers. Yeah, okay. Stay tuned. But guys, do you want to hear about our kids? Time for Kid Corner! So Nick always gives me crap, pretending I only have one kid. I'm talking about both kids, okay? Hey.

SPEAKER_01 33:50

Both kids. Go for it. If you have a Saint Grenard, you can talk about the Saint Grenard.

SPEAKER_00 33:53

No dogs here. Um, okay. Really, the thing with Elliot is just adorable, and I have to tell you about it. I know a lot of people have been posting about it.

SPEAKER_01 34:01

I saw this on the gram. It was adorable.

SPEAKER_00 34:02

Great, thank you. Okay, so Elliot was in th 3K this year. Like he just turned four in March. So he just did 3K, which was a new program for the Lake Geneva Schools, and it felt a little new. Like it felt like, oh, we forget 3K exists, but it's a great program, and I'm like super excited he was in it. But the teacher was super awesome, and then like the year just ended abruptly, right? So there was pickup for like all of your cut, you know, your artwork and your items in your cubbies. So the whole school did like a pickup parade, but 3K wasn't part of it. So I was sad Elliot wasn't gonna get to like, you know, how were we gonna get his cool art projects? So his teacher reached out to all of us individually and volunteered to drive around and come to everybody's house or to sit at the school if we wanted to come there. I asked Elliot and he wanted his teacher to come over. So Mrs. Colbeck came to our house and did like a little 3K graduation for Elliot, which was so cute in our driveway. It's amazing. So we stayed socially distant, don't worry. She parked at the end of our driveway. We have a very long driveway. Um 3K is called Buzzing Bees. So she came over with a little bag with balloons tied to it with his name on it and had all of his like stuff from his cubby and artworks, but then a couple um or art projects and then a couple gifts. And she gave every kid a pair of bumblebee wings and said, like, you're buzzing on to 4K. Okay, it was adorable, you guys. And she got all the, I don't know if the gifts were different, but she got Elliot like a bug catcher kit, which we proceeded to go catch ants with and then release them. So anyway, adorable. Lucy, my delicate flower Lucy. Um, Tyler was, I was in my office trying to do something, and Tyler said, uh, Bridget. Lucy got into lipstick for the first time. Oh no. I was like pretty jazzed because I don't I don't wear a lot of like lipstick, not enough to like leave around my house randomly. So I I got it. So she would go looking for it.

SPEAKER_01 35:49

She would say, Mama, I wanna be pretty.

SPEAKER_00 35:51

And I was excited. I was like, I can't wait for her one of my children to put makeup all over their face at some point. It's funny. It wasn't lipstick. She found a freaking red marker and opened it and like put it all over her lips. So they were bright red. And this was in the morning before like the.

SPEAKER_01 36:06

Also, Tyler, come on, don't you know the difference between lipstick?

SPEAKER_00 36:10

Oh, he was he knew. He was just giving me crap. So it was great. And you guys, let me tell you, like, she is not, she eats piles of dirt. She is not going to be the delicate flower that makes sure I brush her hair every day. Which is great because you know what? I will I was raised playing sports, doing all the things. So you do you, Lucy.

SPEAKER_01 36:29

My Simona story is we she's getting large, her. And uh we have the little you know, bathtub thing that we put her in, and you're bathing, you know, whatever. It's a little plastic top thing. And she's now large enough where we could take it from the reclining position to bathe her to she can sit upright. Yes. And she is having so much fun, you know, because now we fill it up and she's splash, splash, splash, splash, splash. And we try to do baths with her like every other night, every just because she drools a lot.

SPEAKER_00 37:02

Bless you.

SPEAKER_01 37:02

And like she's got like the little kind of baby acne all over the bottom of her neck.

SPEAKER_00 37:06

So wait till there starts being like fuzz in the neck rolls. It's nice.

SPEAKER_01 37:10

So we're trying to like, you know, we got one kid, we got nothing going on. Like we can bathe her. So we're so you know, it was like, oh my god, I do the whole process. And now it's like, oh, actually, this is fun because she's laughing and she's giggling, and um, so I never got why everybody put naked baby pictures of their kid in the bathtub, and then I'm like, oh my god.

SPEAKER_00 37:31

I have all these naked pictures of my child. This is great.

SPEAKER_01 37:33

Like, I hope when the cops go through my phone, there's a big enough backlog of pictures. I'm like, no, it's it's my kid. It's my kid.

SPEAKER_00 37:40

Have you tried to post any?

SPEAKER_01 37:41

Uh yeah, I put some on stories.

SPEAKER_00 37:44

I tried to put one up and I put like a little emoji over a butt or something, and it got rejected. I'm like, this is my child, and I'm covering his maybe it was not his butt. But whatever, it got rejected. I'm just saying.

SPEAKER_01 37:56

See, topless females, which is what this was of Simona. That's that's fine. That's art. What a world. What a world. There's the social commentary.

SPEAKER_00 38:05

Kid's bath time is super fun.

SPEAKER_01 38:06

Yeah, that's my I just it was like this weird thing of like, oh my god, it's actually no, I'm sure like three months is gonna be the worst.

SPEAKER_00 38:12

No way, Lucy in the bath is so fun. And she's you know, two, three months, three months older. No, I don't know. She loves the bath. Elliot doesn't love it as much. But Lucy was in the bathroom.

SPEAKER_01 38:21

She was born on June 1st. June 1st. And Simona was born in uh October 15th.

SPEAKER_00 38:25

Yes, I'm already planning Lucy's first birthday. Yeah, what's the theme? In case you're wondering. It's a garden party. Oh because until yesterday, I thought we were quarantined.

SPEAKER_01 38:34

A Parisian spore.

SPEAKER_00 38:36

So it is going to be a garden party of fun. Lucy's turning one.

SPEAKER_01 38:40

Oh.

SPEAKER_00 38:41

You guys, I love a good themed party. Stay tuned.

SPEAKER_01 38:44

I think we're doing a taco bar. For the party? For Simona's first birthday. Oh, I was like, this does not go with the theme. I think it's just a taco bar. I think that's the theme.

SPEAKER_00 38:54

Sounds great. Taco bar for Simona.

SPEAKER_01 38:57

And we had we had here's another Simona story. So we had my little brother-in-law over. He's not little, he just graduated college. Congratulations, Mitchell. Shout out to Mitchell. Shout out. He downloads a podcast every week and listens to some of it. And he claims he doesn't listen to all of it. So I just do it to help, you know, download numbers. But then he like talks about stuff we talked about. So maybe you're listening, Mitchell. Thank you. You're gonna have to pretend like you didn't hear this. This is the end, so yeah, we'll know. So he we were having some nachos for Sarah's um for our anniversary and her first Mother's Day. And he, you know, Sarah's like, we're either doing a taco bar or a nacho bar, for suppose. He's like, she can't eat that.

SPEAKER_00 39:32

And Sarah's like, I don't care. Dude, first kids' birthday parties is for the parents, let's be clear. It's also great that you survived a year. Yes. Okay. Well, you guys, it's gonna be really exciting when we have one-year-old birthday parties to share with you. So sorry, prepare yourself. Well, I think that's it for this week. Yes, like lots of ups and downs. So thanks so much for sticking with us.

SPEAKER_01 39:53

If you like roller coasters, you probably love this episode. If you like tomatoes or tomatoes, you probably enjoyed this episode.

SPEAKER_00 39:59

Wear potatoes and potatoes.

SPEAKER_01 40:01

If you like chicken, you also probably like to do that.

SPEAKER_00 40:02

You also will like every episode and Bridget. Thanks for listening, guys. Seriously. We love doing this, so we appreciate you tuning in every week.

SPEAKER_01 40:12

You can follow us on Facebook, Instagram. We don't have Twitter.

SPEAKER_00 40:16

We don't nah.

SPEAKER_01 40:17

I mean, sorry. Not sorry. We don't have time for that right now. But follow us on those platforms. You'll get updates when new episodes are out if you need it. And we appreciate your support. Subscribe, give us a rating, send us an email, hello at dinnerplusdrinks.com, whatever you want to do. And hang in there in this crazy world. Stay safe. Have a lovely day. We'll talk to you soon. Thank you.