Noras...We Have the Meats!

Two friends named Nora take listeners on a delightful journey through the quirky side of summer, beginning with a hydration challenge that's led to frequent bathroom breaks and the surprising sacrifice of a beloved afternoon Diet Coke. Their conversation flows naturally from horrifying food innovations (a deep-fried hot dog rolled in Hot Cheetos and Fruity Pebbles, anyone?) to taste-testing blueberry pie Oreos with hilariously mixed reviews.

The podcast takes a fascinating turn when they explore recent psychological research on what makes someone "cool." According to a University of Arizona study spanning 12 countries, the six defining traits of coolness are being extroverted, hedonistic, powerful, adventurous, open, and autonomous. This prompts a thoughtful discussion about the distinction between being "cool" and being "good," with research suggesting that while cool kids might rule high school, those with quality friendships tend to fare better in adult life.

The hosts share bizarre food trends from around the world, including Germany's booming sausage vending machine industry (with 570,000 machines nationwide) and an upcoming attempt to set a world record by dropping 2,600 packaged hot dogs from a helicopter at a minor league baseball game. Their enthusiasm for attending this "Wiener Drop" perfectly captures their adventurous spirit and friendship dynamic.

The main segment delves into barbecue traditions, distinguishing between "grilling" (quick cooking over high heat) and "barbecuing" (slow, indirect heat). They explore regional styles, share statistics about America's grilling habits (86% barbecue on July 4th!), and debate favorite side dishes. The episode wraps with personal "high and low" moments, creating a warm, relatable finale to this summer-themed conversation.

Subscribe for weekly episodes where the Noras bring their unique perspective to everyday topics with humor, curiosity, and friendship that feels like you're sitting right at their kitchen table.

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Transcript

Summer Hydration Challenge

Speaker 1 0:07

Hi, thanks for joining us today. It's Nora and Nora, thank you for joining us again this week. Yes, welcome back. Yeah, we do. We appreciate everybody tuning in week after week, and if this is your first week listening well, we appreciate that too. Yes, we do. How?

Speaker 2 0:20

are you, I'm good? Yes, I'm good. I said that really high pitched. My oldest son today was like my first day of school is a month from tomorrow and I was like why would you say that out loud?

Speaker 1 0:34

I'd like to spin that and say we have a whole month left. But I wrote in my notes that I had a basic week. I mean I'm obviously not basic, you are totally not, but that we're in the thick of summer. Yes, like the dog days of summer, just kind of in and out driving around, yeah. I'm here for all of it. Yeah, I don't mind it, but you said something last week that really changed my water intake all week. Oh, really, do you know how much water it takes to drink 90 ounces?

Speaker 2 1:11

Well, it's at least two plus Stanleys, it's 90 ounces.

Speaker 1 1:14

Yeah, it's a lot. It's a lot. This might be too much information for our listeners, but I think I've used the ladies' room, your toilet paper budget is up.

Speaker 2 1:26

Holy cow oh gosh, yeah, so you've been trying. Do you see a difference in how you feel?

Speaker 1 1:33

Bloated. I've eaten less pretzels because there's no room in the tank. It's a whole lot Really like sloshing around. Could you hear me coming? Oh but do you feel? Besides, that Is my skin glowing. You do look hydrated.

Speaker 2 1:59

Great and healthy. Yes Indeed.

Speaker 1 2:02

I don't really. I'm going to do it another week, okay, yeah.

Speaker 2 2:05

So you're trying to drink 20, was it 20 ounces? Before you exercise? Yes, indeed, I don't really. I'm going to do it another week, okay, yeah, so you're trying to drink 20, was it 20 ounces? Before you exercise?

Speaker 1 2:10

No, eight ounces before whatever. So I try to come up with different ones, okay.

Speaker 2 2:14

So we have a backpack on and you take sips out of it.

Speaker 1 2:19

So I will say I gave up my Diet Coke in the middle of the day. Oh, because no room, there's no Coke in the middle of the day. Oh, because no room, there's no room in the tank. Oh, we have these Ikea cups, like from when the kids were small that's in the kids' drawer and they're eight ounces.

Speaker 1 2:33

Oh okay, so I tried filling that up. Oh Lord, I was like if I do this 10 times I'm almost there, and if I take like a shooter, like right when I wake up, and so forth that I kind of lost count of Okay. So, that wasn't ideal, so now I've just. This is somebody's Stanley and it holds 32 ounces.

Speaker 2 2:55

Oh great, so I drank three, three of those. You're good to go, but do you bring that in? I find I drink the most water when I'm in the car.

Speaker 1 3:01

I've had to bring it everywhere. It's like an infant.

Bizarre Food Creations

Speaker 2 3:05

Always be hydrated. Yeah, my dad is a longtime listener of the podcast, very loyal listener, and he said I know you guys like to try things. This is not something we can try because we don't live in Atlanta, but thank God we don't because it's a deep, fried, footlong hot dog rolled in hot Cheetos and fruity pebbles.

Speaker 1 3:32

Whoa, there's so much going on. Oh wow, that looks a little suggestive, Disgusting that looks. Wait, hot Cheetos Looks like a moldy stick Hot Cheetos and fruity pebbles. It looks like a churro.

Speaker 2 3:45

Actually, it looks like something else Like a piece of poop. Yep they created it for All-Star Week. It's called Bless your Heart, dog. I think that's like hold on to your heart, dog.

Speaker 1 3:58

I think it's like goodbye heart dog. It's been real.

Speaker 2 4:02

Goodbye.

Speaker 1 4:03

Was there any feedback about?

Speaker 2 4:05

it. Oh, like how it tasted. So my dad sent me the Twitter link, but it's. It has its own Twitter no longer. It's like the Major League Baseball Twitter, but there's no longer. The link doesn't work, I think, because people were dying from eating. Is that too dramatic?

Speaker 1 4:23

And what do you?

Speaker 2 4:24

do. But look at it my dad wrote new food item for your podcast. I responded with the barf emoji.

Speaker 1 4:30

So what do you think you would dunk it in? The garbage can, because it doesn't sound like you would want to put ketchup on that.

Speaker 2 4:40

Can you imagine, though, if you're sitting there eating a bowl of Fruity Pebbles, which you like, I love and then someone's like oh, flaming Hot Cheetos.

Speaker 1 4:48

And then I would say, dump them in. Yeah, would you eat those together? And then, oh, there's a leftover hot dog from last night. Oh, where's my hot? Oh, I just happened to deep fry it. Oh, yeah, deep fry it. Deep fry, it's wrong on so many levels. No, yeah, way you know what else is wrong on so many levels the chipotle lipstick.

Speaker 2 5:11

That's back. Oh no, the poll time. I mean listeners, if you haven't. That was a two-parter, didn't we do a two-part episode with that? We did one little snippet of just us freaking out, laughing our faces off.

Speaker 1 5:22

You lip burns, I did. You forgot I had to use the aqua the next couple days. Yeah, I had a stain.

Speaker 2 5:30

But you looked kind of like I think a soul patch legit like burn burn.

Speaker 2 5:38

I think I tried to take it off too aggressively, I don't know but I also stay tuned because, speaking of lip gloss, when I was on the train with Aiden the other day going downtown, panera has partnered with a lip gloss company. They have and I ordered it, but it won't be here till August. It's a set, okay. One of them is bread bowl scented and one of them is mac and cheese scented. Aiden was like that's disgusting. I was like it'll be great.

Speaker 1 6:09

What do you think about these Greater, disgusting?

Speaker 2 6:14

I don't like it. It says back by Okay, listeners, these are blueberry pie Oreos. It says back by popular demand.

Speaker 1 6:22

Two things jumped out at me when I saw this packaging. One was back by popular demand. Two things jumped out at me when I saw this packaging. One was back by popular demand. The second was artificially flavored. Do they really need it? Is that really necessary? Because, listeners, if you take a look at these, this is the most unnatural shade of blue. I have ever seen. This is blue dye, number 174.

Speaker 2 6:50

It's Nazareth blue, though. It is I said this would be good for our kids in high school Nazareth should jam on it. I'm just wondering is it going to?

Speaker 1 6:56

leave our teeth blue, it is Okay, 100%, all right. Well, let's dig in and see about this. I don't really love blueberry pie. You thought you wanted to take one for the team and I'll eat them both Because I heard oh Tastes like blueberry pie. It tastes like a Nutri-Grain bar.

Speaker 2 7:13

Oh Okay, we had your son try it, mm-hmm. But we said don't tell us anything, we don't want to ruin it and he wrote what he thought on a piece of paper.

Speaker 1 7:25

And then he said Mom, you're going to say the same exact thing. Let's see what he said.

Speaker 2 7:32

It's not as bad as I thought I'm still. Selena Gomez still wins Did.

Speaker 1 7:34

I seriously lose the paper. Oh my gosh, he gave it to me a minute ago. It tastes like a oh, a. Velveeta bar. It does taste like a velvetevar. And then he signed his name.

Speaker 2 7:46

I don't mind them, it's okay. Would I sit there and eat like a?

What Makes Someone Cool?

Speaker 1 7:49

whole sleeve? No, probably not. I was going to say I'd eat them for breakfast, but then cookies for breakfast is never a good idea.

Speaker 2 7:54

That's a slippery slope. Nora, I consider you to be one of the coolest people I know.

Speaker 1 8:02

Well, thank you.

Speaker 2 8:02

And I'm curious. Oh well see, I don't think so. Oh, because a professor at U of A just recently wrote an article for the Journal of Experimental Psychology. I did take some psychology classes. Okay, do you know Caleb Warren?

Speaker 1 8:20

No, okay.

Speaker 2 8:21

No, but they did a whole study on what it means to be cool. Oh, so it was. 6,000 people were involved in over 12 countries. Okay, and what makes someone cool? Like, what are the six traits that define cool? Extroverted Wait, I'm going to write these down. Extroverted, hed. Hedonistic what does that mean? Like, um, so? So this is why I'm like, well, maybe nora's not cool.

Speaker 1 8:51

Self-indulgent decadent and pleasure-seeking.

Speaker 2 8:53

Oh I'm self-indulgent, powerful, adventurous, open. Wait, is this more than six? Oh well, I was defining hedonistic oh, he didn't.

Speaker 1 9:04

Oh divide hedonistic. Yeah, so hedonistic. Oh divide hedonistic.

Speaker 2 9:06

Yeah, so extroverted. Why did I say it that way? Extroverted, hedonistic, powerful, okay, adventurous. Well, I'm adventurous, open.

Speaker 1 9:15

I think I'm open and autonomous, what's that?

Speaker 2 9:18

Independent I can be. So that they say these are the six kind of traits of people who are cool. And they went through and what I thought was kind of interesting about this study too, they said you know what is cool One thing that's cool, one thing that's not cool. And then they talked about what's good and what's not good like people. So that they were saying, even though people who are cool and good have similar traits, not all good people are cool and not all cool people are good.

Speaker 2 9:54

Yes, and they said that the theme throughout the trend in the study was that good people are usually traditional and conforming and calm and those kind of things. I thought that was very interesting.

Speaker 1 10:11

I think about popular groups in high school, how the cool girls or the cool boys might not always be the good girls or the good boys.

Speaker 2 10:24

And that kind of adds up. And then they said they referenced this other study in 2014, and it said it showed that kids who are popular in youth struggled in their 20s. And then there was a nice quote even the most uncool kid will fare well in life if they have at least one friend.

Speaker 1 10:43

So quality not quantity. But I thought so kind of going along with what you said Farewell in life if they have at least one friend.

Speaker 2 10:44

So quality not quantity, yes, but I thought so kind of going along with what you said, like if you are somebody who when they're 12 or 13, is powerful and hedonistic and adventurous, doesn't always translate well when you're in your 20s and 30s.

Speaker 1 10:58

Sometimes we say, oh, he peaked in high school.

Speaker 2 11:00

Yes, yeah, because it's hard to kind of, I guess, pedal back from that it was a really interesting time.

Speaker 1 11:06

That is interesting, and then of course U of A.

Speaker 2 11:08

I was like well, they know Koolz. Clearly they know Koolz Everyone. I know who has gone to U of A.

Speaker 1 11:19

I think is cool, but then I Well, do you think you're extroverted? I would say extroverted I don't think I'm hedonistic or powerful, you could be adventurous Sometimes, yeah, yeah, sometimes.

Speaker 2 11:34

So maybe I'm You're open, I'm open and I would say I'm autonomous.

Speaker 1 11:37

You're very independent.

Speaker 2 11:38

Yeah, but probably I'm not powerful or hedonistic.

Speaker 1 11:41

I don't think I'm powerful either. I can be if I need to be, I guess, and I guess, in different circles sometimes I'm more powerful than others.

Speaker 2 11:51

Yeah.

Speaker 1 11:51

I feel like there's a situational thing.

Speaker 2 11:52

But I would say, if somebody who knew me was like, is Nora Taylor cool or good, they would probably say good, and I'm okay with that.

Speaker 1 12:03

You should be better with that right, because doesn't yeah, kind of according to the?

Speaker 2 12:05

study you can sustain good for longer.

Speaker 1 12:07

You can't really sustain and how do they describe good?

Speaker 2 12:12

uh, traditional, conforming and calm. Okay, I'm not that's kind of thing, that's fairly traditional.

Speaker 1 12:18

I don't, I'm not conforming yeah, that's, I'm calm. You don't think so? No, I mean no.

Speaker 2 12:28

But that's what I think is hard. With these kind of things too, you're like nobody is one thing all the time.

Speaker 1 12:34

Yeah.

Speaker 2 12:34

Like, if you put someone in certain situations, they're going to be calm.

Speaker 1 12:37

I'd like to be a hybrid of cool good.

Speaker 2 12:40

I kind of look at it as like improv. I got to see what's around me before I know how I'm going to react. What are the audience suggestions?

Speaker 1 12:47

How is this going to play out? This was really interesting. Wow, thank you for taking a deep dive into that. Sure. Meanwhile, I was looking at a new trend in Germany. Oh, and I don't know anything in German. Okay, I was trying to think Leaderhosen in German. Okay, I was trying to think.

Speaker 2 13:02

Liederhosen and I know, wait, hold on. What is it? Oh, shoot, my aunt's going to kill me. Why can't I think of more than Willkommen Bitte, is I think, please, or stop, I don't know, snell is fast.

Hot Dogs From The Sky

Speaker 1 13:20

But what did you learn? In Germany? I learned that the sausage vending machines. I wanted to tell the story after the hot dog, and then things went south. Oh, and then I went in. The sausage vending machines Gross, no, there's 570,000 of them. What? Yeah, I have a picture of them. Wait, but are they?

Speaker 2 13:47

did the sausages come out hot? No, or are they like jerky?

Speaker 1 13:51

Neither they're like you.

Speaker 2 13:53

take them home and cook them oh, they're refrigerated, it's booming. They're booming, oh, yowza. So it is totally. It's like a. If you put a-, it's a meat machine. If you put a, it's a heat machine. If you put a package of hot dogs or a package of bratwurst in a vending machine, and then you were like E7, and then it'd be like, and they would come out.

Speaker 1 14:13

Yeah, but this looks like they're vacuum sealed.

Speaker 2 14:15

Some like liverwurst, that's like yeah, could be, yeah so, but it's got to be refrigerated.

Speaker 1 14:22

Yeah, and then what is? There's like a sauce in there. Oh, there may be some sauerkraut like a spread they said, the machines are booming.

Speaker 2 14:30

People want them late night or in the morning.

Speaker 1 14:32

Yeah, you can get a sauce. Oh, that looks like chicken breasts.

Speaker 2 14:37

Doesn't it Like married? That's like if Casey's had a venue.

Speaker 1 14:41

I don't think I want to get my meat from a machine. Casey's had a Venom.

Speaker 2 14:44

I don't think I want to get my meat from a machine. No, you're in 70,000.

Speaker 1 14:49

Some of them have eggs, milk, butter, fruit and vegetables. So when I read that I was like, how do the eggs not break?

Speaker 2 14:52

That's like oh, would you like some broken eggs? Are you going to scramble them? Eventually?

Speaker 1 14:56

Here you go, here you go yeah, wow, we don't have that option here we don't, but you know what.

Speaker 2 15:02

We do have an option of how to get hot dogs, how Dropped from a helicopter.

Speaker 1 15:08

We're back to dogs. Oh, my God.

Speaker 2 15:12

The Joliet minor league baseball team, the Joliet Slammers, are teaming up with Pabst Light Beer.

Speaker 1 15:19

Oh, that's actually really good. We've been buying that.

Speaker 2 15:21

Oh, I'd like to try it. Yeah, it's great, really good. We've been buying that. Oh, I'd like to try it. Yeah, it's great. They are trying to set a world record for the most hot dogs dropped by a helicopter in an hour.

Speaker 1 15:31

What? I wonder what the current record is.

Speaker 2 15:34

Oh, I should have looked that up, but they want to drop 26,000. 26,000. I read it wrong 2,600. 2,600.

Speaker 1 15:49

It's a lot of meat falling from the sky, but they're packaged.

Speaker 2 15:55

So 2,600 packaged hot dogs are going to fall out of a helicopter into the stadium, that's it. What if you get hit by one? That's what I was wondering. I mean, obviously you're going to notice a helicopter into the stadium. Let's see what if you get hit by one. That's what I was wondering. I mean, obviously you're going to notice a helicopter, Are they just kind of like get ready, here it comes. The game is on Tuesday.

Speaker 1 16:14

Are they going to drop it in the field? But then who's?

Speaker 2 16:18

going to clean up. That's a lot of hot dogs to clean up. It's like cloudy with a chance of meatball the wiener drop. Did you just look it up? The tickets are only $2.60. $2 caps Wait, is the ticket?

Speaker 1 16:32

for the drop or for the game, the ticket's for the game. I kind of want to go. Wait, where is it In Joliet? When is it Tuesday? Any other questions? I got this. I mean I'm available. Okay, I kind of want to go. I got this. I mean I'm available.

Speaker 2 16:43

Okay, I kind of want to go Wiener drop. Take that vending machines $2. $2 Pabst. Blue Ribbon lights.

Speaker 1 16:53

Yeah, I think, why wouldn't?

Speaker 2 16:54

we go to that $2.60 to watch a baseball game and hot dogs falling out of a helicopter.

Speaker 1 16:59

Yeah, maybe we'll go on the Guinness Book of World Records.

Speaker 2 17:01

Yeah, we would. I've never seen a world record, can you imagine?

Speaker 1 17:07

all these hot dogs falling. Can you imagine if somebody's like, oh, do you want to go grab drinks tonight? I'm like, no, I'm going to the Wiener Drop. Oh, my God, but I'm in. And you said you weren't adventurous. Oh, how about I take it back? I am cool, coolest girl in school. All right, let's take a minute, check in with our sponsor, check our calendars and be back in a moment. All right, buddy, hey Nora, hi Nora, how are you? I'm great. I was just wondering do you like firecrackers?

Speaker 2 17:32

Is the Pope from Chicago.

Speaker 1 17:34

I sure do Listen. Guess what else is from Chicago? What? Mike Haggerty, buick, gmc. Bless my soul. God bless America. New Canyons, sierra, hds, terrains, acadias, yukons, you name it, they've got it, oh my goodness. But the real firecracker of a sale is the 2025 Buick Envision. You can lease it now for $339 a month for 24 months.

Speaker 2 17:59

God bless America.

Speaker 1 18:01

So head on down to Mike Haggerty Buick GMC on the corner of 93rd and Cicero, or check them out online at haggertycarscom and tell them that Nora sent you.

Speaker 2 18:11

And now back to the show. So our topic today, in keeping with the thick of summer, is barbecue and barbecues and all the things. I don't know why it felt weird saying barbecue.

Speaker 1 18:24

Well, I was just wondering when you think barbecue, do you think A? Burgers, dogs, grills and backyard? Or do you think barbecue? Do you think a? Burgers, dogs, grills and backyard? Or do you think b pulled poor mac and cheese, coleslaw and cornbread? I? Think I would first think burgers, dogs, backyard barbecue same, I think like the party barbecue I think if I was to say like I'm going to host a barbecue, I would think a. But if somebody said let's go out for barbecue, I would think.

Speaker 2 18:54

B, yes, pulled pork and drippy barbecue sauce, and I need a thousand napkins.

Speaker 1 18:58

Now you one who does not like condiments. How do you feel about barbecue sauce and barbecue?

Speaker 2 19:04

Okay, so I like it in moderation. I like it very little bit, like I usually will get it on the side and then I'll dip it. Oh, maybe put a little bit on, but not too much. Okay, but I'm relatively new to barbecue sauce. I, of course, before I was just like absolutely not not doing it, but no, I do like barbecue sauce, I like all sauces. I think you like it, but do not eat it because of the calories. Well, there's a lot of sugar in it.

Speaker 1 19:32

But if I eat barbecue food, like if I have a pulled pork sandwich.

Speaker 2 19:38

I'll absolutely put barbecue sauce on it.

Speaker 1 19:40

But that's really the only time I use it.

Speaker 2 19:42

You know where I use the barbecue sauce is at the United Center. Oh, do they have good barbecue sauce? They have Sweet Baby Ray's barbecue sauce. Oh, do they have good barbecue sauce? They have Sweet Baby Ray's barbecue sauce. So funny that they have really good chicken fingers. I had them with you once. I'm not often at the United Center eating a meal. We went to a hockey game, just remember.

Speaker 1 19:59

And I was very scared about it.

Speaker 2 20:04

And so, yeah, that is a time when I will use barbecue sauce. Yeah, I like to host barbecues Like hot dogs, hamburgers yeah, Grill out, you're not like smoking meat, oh my gosh.

Speaker 1 20:17

No, I am not smoking meat. Do you have a smoker? I'm saying this like I know what it is. No, I do not. I don't know what I would do with one. I don't have one. I don't really know how to use our grill. Ryan uses a charcoal grill. That's pretty badass.

Speaker 2 20:37

He's our grill master, that's what my dad always did Charcoal and spraying the lighter fluid in there Al's a gas grill man. Yes, I think I knew that about him.

Speaker 1 20:50

Oh yeah, because he almost set our house on fire. What's he going to say? But no, I like to have people over in the summer for a barbecue out back. It just feels like the all-American summertime thing to do. Yeah.

Speaker 2 21:04

I well, being a recovering picky eater, if I can say that I used to not like the grill marks on my hot dog.

Speaker 1 21:13

You liked the hot dog, not the marks the grill marks.

Speaker 2 21:17

So I would ask for it to be lightly grilled, or I sometimes would peel the grill marks off, which is so gross.

Speaker 1 21:24

So I go burger and barbecue.

Speaker 2 21:27

Now I tend to go more burger than hot dog. Yeah, but it just kind of depends.

Speaker 1 21:38

But I mean, grilling has been a thing in the Americas forever and ever.

Speaker 2 21:40

Yes, I was reading up about this. And then it comes from the word barbacoa, which is a type of pulled pork, I believe as well.

Speaker 1 21:46

Oh is it.

Speaker 2 21:47

Spanish, or that's a Chipotle barbacobacoa. Yeah, I think it's like spicy pulled pork, yeah uh spanish saw the native american more like the caribbean native american people doing it and, uh, they spread the love they did spread the love.

Speaker 1 22:05

Do you know that 86 percent of people barbecue on the fourth of july? Oh, that's a lot.

Speaker 2 22:12

Yeah, but that makes sense. It's kind of almost like if you said did you know that 99% of people have turkey on Thanksgiving? I guess, yeah, I feel like 4th of July and grilling, kind of go hand in hand, but this surprised me 72% of people on birthdays. They grill for their birthday. Yeah, that's what this article says. It's tricky if you have a winter birthday. Yes, and you live in the Midwest.

Speaker 1 22:34

And 75% of people grill on Labor Day and 68% on Memorial Day. Those, I think, all track.

Speaker 2 22:40

Yeah, those kind of like patriotic outdoor red, white and blue kind of holidays, I could see that.

Speaker 1 22:47

Do you have a favorite, like side or anything you bring to a barbecue?

Speaker 2 22:51

My mom makes these au gratin potatoes. Oh yeah, it's like a great old school 80s casserole with like frozen hash browns, like you cook them, but it's like the frozen hash browns and you make them and there's cheese and mayonnaise and all the good things it's like. Salt and pepper is the only seasoning in this thing. And then there's cornflakes on top. Oh there is they're so good and they're good. Leftover the next day.

Speaker 1 23:16

Oh, I bet they're good leftover. They're really good leftover.

Speaker 2 23:18

I would say, that's probably my favorite. What about you?

Speaker 1 23:20

We have a deli from Beverly, but there's a location here as well that makes an amazing potato salad.

Speaker 2 23:28

Oh, the one in the greens. Yeah, swanson's, swanson's, yeah, that's my favorite.

Speaker 1 23:36

See, I can't do cold mayonnaise, okay, but maybe I would try it for you.

Speaker 2 23:38

I'm a fast no one. I ate a blueberry pie Oreo.

Speaker 1 23:41

Yeah, you did so I would probably try that. A deviled egg? I cannot do that. Oh no, thank you, no, no.

Speaker 2 23:46

I do appreciate that they have their own serving ware. That's impressive to create like your own. Those always look like fun to just fill in. But then who wants an egg that's been sitting there? Not me. No, how do you feel about baked beans? No thanks, I just don't like how watery they are, like they kind of go. I don't like my food.

Speaker 1 24:12

Yeah.

Speaker 2 24:12

I feel like baked beans, like I would like a separate dish, but I do like cornbread. Oh, I love cornbread, you do, yeah, cornbread. I like corn on the cob.

Speaker 1 24:21

I do like corn on the cob. I kind of get stuck in my teeth sometimes, though, but then you know what.

Speaker 2 24:30

The nice thing is is everybody's dealing with that. I did think it was interesting. One thing I was reading about said the difference between grilling and barbecuing. Oh, which kind of goes back to what you were saying, like do you think of a backyard with hot dogs and hamburgers, or do you think of saucy pulled pork and things like that Saucy, saucy, saucy pork?

Speaker 1 24:49

We are not. I don't know what kind of barbecues you're going to.

Speaker 2 24:54

Yowza. Ah dear, the grilling. Is heat Like high heat grilling things really fast. Yes, where barbecue is slow and direct.

Speaker 1 25:05

I think we read the same article. Keep going. Was it Wikipedia. That's all I have. No, mine was like Grillmaster Dave or something. Oh, way to go, Dave.

Speaker 2 25:14

I trust him in all things grilling.

Speaker 1 25:16

He also said gas and charcoal grill versus all day slow and low.

Speaker 2 25:22

Oh slow and low. Slow and low. And then my last little fun fact was that Lyndon B Johnson hosted the first barbecue state dinner in 1964 for the Mexican president-elect in Johnson City, Texas.

Speaker 1 25:38

Thank you, LBJ Right.

Speaker 2 25:40

Wouldn't that be great.

Speaker 1 25:41

Do you know how many barbecue restaurants there are in Texas?

Speaker 2 25:44

A gajillion. I lived in Texas. You would get just that's all there was 2,238? Sure. Yep, yeah, probably 39, one just opened okay, well, one just closed so because there's carolina barbecue, texas, memphis, kansas city barbecue, and each of those had their own distinct thing, except then texas. When I was looking into that, it was like east texas, west texas, central. I was like never mind never mind texas just get out of here. Yeah well, with your barbecue sauce it's so much, it's like an embarrassment of riches.

Speaker 1 26:20

Ryan lived in Memphis for the year, so we had a taste of barbecue and Rendezvous. It's a restaurant there that was said to invent the dry rub. Yes, it's interesting.

Speaker 2 26:33

That's kind of their go-to. I like Q is a barbecue place in our.

Speaker 1 26:39

Oh yeah, I like you a lot, so do I I think it's.

Speaker 2 26:41

I like the, the sweeter barbecue sauce, then I don't like the spicy I like a little bit of vinegary. No, not me, not for me, but anyways, teach their own exactly. Well, I hope all of you listening have had an opportunity for a grill out, a cookout, a barbecue, whatever you call it, whether it's saucy or just good old fashioned fun Grilling meats that are falling out of the sky.

Speaker 1 27:08

I didn't expect this podcast to talk so much about meat.

Speaker 2 27:13

Let's barbecue, I guess.

High and Low of the Week

Speaker 1 27:15

We should be high and low before things really go off the rails I think we should.

Speaker 2 27:19

All right, can I do my high and low first, because they're kind of one and the same. Yes, please my low is also my high, yes.

Speaker 1 27:24

Oh yeah, so my low is also your high.

Speaker 2 27:27

Yes, eventually I think it will be a high Okay, but we've had construction in our little corner of the world, here in Western Springs, because they're redoing the draining and the water and the sewage pipes, and where we live, where our driveway faces is like ground zero.

Speaker 1 27:44

Yeah, it's a mess over there.

Speaker 2 27:46

And it is a mess. I mean organized mess. I think these guys know what they're doing, because it seems very orderly but there's gigantic mountain piles of stone. It looks like they're building a moat in front of our driveway.

Speaker 1 28:00

It does, yes.

Speaker 2 28:01

And it's just a mess. The streets are all blocked, like you had to pick up Kevin today and I was like, don't come down here.

Speaker 2 28:09

I made him walk down the street we're locked in, we're locked in and thank God they knocked on our door yesterday to tell us get your cars out of the driveway before 730, or else we really would have been in a pickle. But then my high is that when this is all done, the drainage, the sewer pipes, the flooding problems that happened in our little subdivision will be sorted out and solved.

Speaker 1 28:33

It's just a really big project. It's just one of those things.

Speaker 2 28:36

you're like oh God, I know this is such a long time coming and so worth it. And, like I was saying to you, like my car is dirty because it's just dusty you probably don't want to open your windows, right, and I wanted to turn off my air conditioning today, but it's so loud and there is a lot of dust and you know whatever it's, a high low.

Speaker 1 28:53

It is a high low. My low is that I took my daughter to get her learner's permit, oh, yes, and I brought the copy of the birth certificate instead of the original, which is a rookie mistake, don't Nora, I'm sorry. So we have to go again. The other problem was we saw a fight while we were there At the DMV. Oh, it was shady Shoot. Literally there was yeah, two at the DMV. And oh, it was shady shoot, literally there was yeah, two employees, um, no, two guys and, as the police said, either knew each other from the streets or are in rival gangs.

Speaker 2 29:30

Wow, yeah, it was life experience, it was scary.

Speaker 1 29:34

Yes, you punching each other. They got physical and then they were escorted out and then one tried to come back in and then police came. Were they like we have an appointment? Yeah, actually that was a problem that he was like. They were like, sir, if you leave, you will not get your appointment. Sky's bent. And the amount of foul language that was used and uh, no yelling that I mean, it was just yeah, that's unsettling, because then you're like what, how is this going to escalate?

Speaker 1 30:01

Yeah, so thankfully the police intervened and that was it for the exit.

Speaker 2 30:04

Yeah, Shoot Nora.

Speaker 1 30:06

But on a high note. Yes, my oldest has been asking me to take a walk every evening.

Speaker 2 30:12

Oh, I saw you one day walking. Yeah, and it inspired me to go for a walk with Rory. Oh, we did. We had a lovely time and Rory was even like. This was nice.

Speaker 1 30:20

I don't know what got him in this little routine, but for the last couple weeks we've been taking a walk every night. That's really nice. We'll stop at the Mary Garden and then back home. His only request is that we don't take the same route every time. Oh, which request is that we don't take the same route?

Speaker 2 30:37

every time. Oh so which in our neighborhood is possible?

Speaker 1 30:39

there's a lot of twists and turns. Yeah, so there we go, that's lovely well, thank you for listening.

Speaker 2 30:45

Thank you for listening it's right.

Speaker 1 30:49

Yeah, we'll see you next week. Bye.