Pat's Peeps Podcast

Ep. 356 Today's Peep features Volcano Nights in Sicily, Mediterranean Thunder on Halloween, Caveman Bee Vomit, an 11 Year Old Maitre D, Irish Lasagna

• Pat Walsh

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The Mediterranean’s hush turns cinematic when your balcony faces black water and a smoking volcano. On Halloween in Sicily, we climbed Mount Etna’s flanks to a world of ash, fog, and scarlet leaves, then watched a sky switch from calm to chaos as a sudden storm flooded the streets and sent us sprinting for the coach. Between the thunder’s split-second crack and the laugh we needed afterward, this trip gave us one of those perfect, messy days that become legend.

We unpack the whole ride: wine tasting on volcanic soil and why grapes thrive where lava once ran, the eerie beauty of steam rising from Etna’s craters, and the tiny details that stick—ladybugs peppering black rock, bees drifting by a honey shop at 9:30 a.m., and the truth about why Sicilian tomatoes taste like tomatoes. There’s food talk in every direction, from an Irish cafe serving knockout lasagna to a red-tablecloth dinner with mixed results, plus the unforgettable presence of Francesco, the 11-year-old server who ran his dining room with surgical precision.

Plans push forward too. We map out a quick reset in London and a dash to Liverpool for a Beatles pilgrimage: the Magical Mystery Tour, the stories behind the songs, and a live recording as we step across Abbey Road. We also share a hometown lifeline for our Sacramento crew: Rock & Soul Diner’s two-for-one dinners when you mention Pat’s Peeps, because after ferries, storms, and lava bracelets, nothing beats supporting a local table that knows your name.

If you love travel stories that blend weather drama, food culture, and music lore, you’ll feel right at home here. Hit follow, share this with a friend who needs a little wanderlust, and drop a comment with your best travel song pick—we’ll cue it up on the next ride.

SPEAKER_10:

Hey Patch Peeps. Three hundred and what are we? Fifty-six. Three hundred and fifty-six. Uh tonight. This is the this is Halloween.

SPEAKER_04:

Right? Halloween on the other side of the planet. Who would have thought?

SPEAKER_10:

It's Halloween. It's October 31st, 2025. I don't have my usual opening music here tonight, so we're gonna let you hear the our theme is gonna be what you hear in the background. Let's just take a listen real quick. And you'll hear what we're lit. We're sitting on a balcony in um Gia. What is it? Gia Giardini Noxles. Giardini Noxles. I can never think of that. Ryan is very Brian Harris is here for Pat's Peeps 356, doing the podcast with me all this week, next week. And um we're sitting in the balcony of our hotel at this resort. And just listen to the waves. I'm gonna be quiet so you can hear these waves of the Mediterranean. It's amazing work. Try to set the scene for you. We did that a little bit last night. But setting the scene, it's dark. We're listening to we're next to the Mediterranean, like I said. We are we can see that, and from the balcony, we can see Mount Aetna, which is a very active volcano. And we went to Mount Aetna today. We went to this active volcano. I must say it's it was a little bit eerie, but I thought what a cool thing is. I'm thinking, what a cool thing to do on Halloween is to on this, and and it was um kind of dreary part of the day, you know, in certain ways, and there was fog, and and and we go up to this, we go over 6,000 feet, what, 6,100 feet on Mount Aetna, and it's black lava, and it is just so different, and the trees up in the area were so it looked like I mean, really fall. The orange and the red trees as we're going down the road. You can see some of these on my and the yellow and all the colors. You can see some of the my our drives that I post on my Facebook page.

SPEAKER_08:

And um, come on, come on out.

SPEAKER_10:

Shelly's coming out here too. Hi, Shelly.

SPEAKER_06:

You know, I wasn't saying that.

SPEAKER_10:

Say hi, Shelly.

SPEAKER_08:

Hi, Shelly. Thank you, Shelley. You're welcome.

SPEAKER_06:

You're welcome, guys. I wasn't thinking about that. You know, she had Flavio, the bartender, uh, helping her bring stuff in. We should have had Flavio on the podcast for a minute. Now I do have a question.

SPEAKER_10:

Is there a beer coming this way, or is that just the coconut?

SPEAKER_01:

I'm gonna go get your beer for.

SPEAKER_10:

Oh, she listen. See, I just wanted that show.

SPEAKER_01:

But she made Flavio in training.

SPEAKER_06:

But she made Flavio carry it down on a tray for Flavio?

unknown:

He offered.

SPEAKER_10:

Flavio offered? Now who's Flavio?

SPEAKER_06:

Flavio is the bartender. He is fantastic.

SPEAKER_10:

You're calling him Flavio. That's his name. Is he a Flabberry? I thought you were playing off of Fabio, but he was Flavio. His name is Flavio. Flavio. Oh, that's Flavio.

SPEAKER_06:

Flavio, yes.

SPEAKER_10:

That's Flavio. Shelly, thank you so much.

SPEAKER_03:

That was so nice of you to do that for me. There's not enough I can do for you, really, Patrick.

SPEAKER_06:

As she bows toward the phone.

SPEAKER_10:

Ryan's got a Coke, I got a beer, I got the uh uh the Messina beer.

SPEAKER_05:

Messina.

SPEAKER_10:

Shelly's got a Messina. Let's cheers, everyone. Salute, salute.

SPEAKER_05:

Cheers.

SPEAKER_10:

So we all went up there today to the to the volcano and just had the greatest time. And then we uh we went and explored the craters. So I've got a bunch of pictures of the craters. I mean, you know, and the clouds all gather around this volcano, and everything is black because from the lava, and um and you can see steam coming out of this out of the volcano too. And um it just seemed perfect for Halloween day. I don't know. Uh and we go we so then we go wine tasting. Uh-huh. So again, like we did on Mount Vesuvius. You know, we we we we've now gone we've gone wine tasting on Mount Vesuvius. Now we go Mount uh wine tasting on Mount Etna, and as soon as we wrap up the wine tasting and we get ready to leave, we head back to the coach. These beautiful coaches, by the way, with conservative tours, they have a it's a beautiful way to travel. We get out to the as we're on the way out to the coach, a deluge of rain starts. And now everyone's trying to get to the bus, to this coach. Everyone is completely soaked, it just comes out of nowhere, and I have never seen ever so much rain so quickly to where the roads you you gotta see the roads. So we gotta go down these roads out of this town from the mountain. Curvy and hilly. And yeah, curves and there's parapin turns, so much water rushing down this street and banking off the side of the the old stone and lava walls. It was it was a sight to behold. And uh they were talking about the fact if a car got stuck in that water, we'd all be up on that hill stuck for a long time. Fortunately, that didn't happen. I did grab the microphone right away and started playing things like Riders on the Storm. I noticed that. Was that did that work, Todd?

SPEAKER_06:

Yeah, it was all right. A little loud for us in the back, but you know. Was it loud? A little bit.

SPEAKER_10:

Well, when you play it through the microphone, it's a little tinny and uh you gotta understand we have some people who are pretty soft on the strip who don't like rock and roll, apparently.

SPEAKER_06:

So I love rock and roll. I just I just don't like fingernails on a chalkboard. Oh, so the doors or fingernails on a chalkboard? But after after the first couple of songs, there was one and it was just a little mudge, and we were see if I won't say anything.

SPEAKER_10:

I took a request on that one. Okay. That was not my request. Everything was good until I took that request. When I took that request, even the person request looked at me and said, Yeah, that was probably not a good request. I think that was a little mudge for them in the back. So I stopped.

SPEAKER_06:

Yeah.

SPEAKER_10:

It was fine, though.

SPEAKER_06:

No, it was good. All right. It was just, you know, in that situation, too much treble, not enough base.

SPEAKER_02:

Oh, I love her.

SPEAKER_06:

And that's, yeah.

SPEAKER_10:

No, that's not what I'm talking about.

SPEAKER_02:

Any of them, sorry.

SPEAKER_10:

And then last night here it was thunder and lightning beyond belief. I didn't hear any of it. Isn't it frightening? Thank you.

SPEAKER_06:

Well, I'll tell you what frightened me about the thundering and lightning today. I mean, we all know you can tell how close a lightning cell is to you by how far apart the flash and the sound are.

SPEAKER_03:

One one thousand.

SPEAKER_06:

And it was exactly, and it went from, you know, 15 or 20 seconds apart to flash of lightning, crack of thunder instantly in no time, as we're walking three feet away from tall trees, which can be lightning rods at times. I couldn't get to that bus fast enough. I'm gonna be in Sicily and I'm gonna get struck dead by lightning.

SPEAKER_09:

Yeah, it was uh it was very interesting.

SPEAKER_06:

It was in it. You know, the other thing too, I kept the the running joke I had was because I came into that bus just soaked. I had left my jacket on the bus. My jacket would have been soaked, instead, my shirt was soaked. And it was, oh man, you're all wet. I'm like, well, you know, no, I lived in Seattle for 13 years. Call me when it starts to rain. Right. You know, I mean clearly, Pat, you have never been to Seattle on a day that ends in the letter Y. Because that's, you know, boy, oh boy, desire.

SPEAKER_10:

Listen, I lived in Portland for a long time. Oh, so you know, you know, I know you know that. I I lived in Oregon City, Act, to be to be honest. But I know, I yeah, that's how much it sucks when it rains like that. It really is. I remember when I was living in Portland, I remember driving my mom's 67 Cadillac with my two sisters in the back, going to the Tigered Mall. Oh, and uh God. Yeah. I remember listening to KGUN radio, and it's pouring rain so hard that I can't keep the Cadillac windshield wipers from keeping the rain off. It's just I can't even keep the rain off. And uh and I remember the guy there on the radio goes, hey and uh there's about a 60% chance of rain here in Portland. I'm like, what? 60% chance wherever you are, I want to go there because it's like a hundred percent chance. It's rarely is it a 60% chance?

SPEAKER_06:

That is like the night I arrived in Seattle when I first moved there. First thing I did, of course, because I hadn't seen my daughter in months, was went to take her out to dinner. And I'm coming back into town to my hotel because I'd just gotten there, and I'm on the ship canal bridge on I-5, and it's pouring rain, and a big rig pulls up next to me and is throwing gallons of water on my windshield. I'm in the middle of Interstate 5 doing 50 miles an hour, and I can't see because the windshield wipers won't clear the water fast enough. Yeah. That was today. That was yes. That was today.

SPEAKER_10:

Yeah, it was it it was remarkable.

SPEAKER_06:

Yeah, for sure.

SPEAKER_10:

Last night we all went to dinner. Where it's really it's a really cool place where we are right now in that you just go down the steps in front of the hotel. We're at a Marriott, it's really nice. You just go right across the street.

SPEAKER_06:

And there's like four restaurants.

SPEAKER_10:

Four restaurants, right? And all of them shopping. Yeah. Um, so yeah, Shelly. Yeah.

SPEAKER_02:

Yes.

SPEAKER_10:

And so we uh went to um so Shelly and I went over to dinner tonight. We went to um oh no, it was actually last night a bunch of us, we well, Shelly and I went to dinner tonight, tried one of the restaurants right across the street.

SPEAKER_03:

Last night we were there, a bunch of us were over at uh the uh Cafe O'Neal, which is kind of an way that Irish place that serves the best lasagna.

SPEAKER_10:

Right, wasn't it good? Irish lasagna.

SPEAKER_03:

Uh-huh.

SPEAKER_09:

Wasn't it tasty?

SPEAKER_03:

Yes, I would go back there in a heartbeat. Yeah. Oh, you gotta wait.

SPEAKER_06:

So I'm pretty sure I ended up at the same place you went to tonight, the one straight across the street with the red tablecloths? Yeah.

SPEAKER_00:

No, no, no.

SPEAKER_10:

That's where we went tonight. Yeah.

SPEAKER_06:

That's what I'm talking about. Yeah, okay.

SPEAKER_10:

But last night, when we went to this. Yeah, what did you think of that restaurant?

SPEAKER_06:

I had a plate of lamb chops that would blow your face off. It was so good.

SPEAKER_10:

Yeah, my steak wasn't very great. It was okay. It was okay what we ordered. But last night's meal at the at the O'Neill, holy God, that's and but the but here's the weird thing. All right, now you gotta imagine, we go to this place, O'Neill's. There's an 11-year-old boy serving us. Francesco. This was blowing me away. I'm like, what is this kid doing here? Francesco, and he speaks Italian and he speaks English, and he's got glasses on. And it was like talking to a 50-year-old man in an 11-year-old body.

SPEAKER_03:

Who's irritated?

SPEAKER_10:

Who is irritated by tourists or people apparently, right?

SPEAKER_03:

Yeah. If you don't order quick enough, do do you want this? You know, yeah, yeah. Come on, let's move it along. Yep, move it along. Come on.

SPEAKER_10:

Yeah, and and he's just very serious, you know. And he's like, and and so three people at our table wanted the tickets on uh their the check on the you know, one ticket, and then another person sitting at the table wanted their own ticket. Oh and so the kid, he's again 11. And he's taking our order, and he uh, and then at some point, uh, one of the people in our group decided, you know, I'm gonna pay for all four of these meals. The heck whatever.

SPEAKER_03:

Um DoorDash?

SPEAKER_10:

And so dining dash? When a kid comes back, he's like tweaked about it. He's like, okay, first of all, again, uh, you had a three first time, uh, okay, and then a one over here, I see. So you're three and then a one, and then you're four, you all are four, right? Are you four? And he's talking like it's like a man. It was the strangest thing. And then first Oh, he's so cute. And he would never smile, and they go to take a picture of him.

SPEAKER_08:

No, and they go, Hey, can we take a picture of you? He gives this big old smile, totally artificial smile! As soon as the camera clicks, the smile goes away. Okay, now what else? What do you need?

SPEAKER_03:

Uh what else that? Let's turn those tables out.

SPEAKER_06:

Apparently, well, then that's the restaurant business. You've got to turn those tables off.

SPEAKER_10:

Yeah, but when an 11-year-old comes to your table and is taking your liquor order, I felt uncomfortable. Well, I wanted a glass of wine and I felt uncomfortable ordering liquor from an 11-year-old boy.

SPEAKER_06:

It's an Italian restaurant in Sicily, you're fine. Apparently the deal was. I might be fine, but I don't think he's he was doing that because he's practicing learning his English.

SPEAKER_10:

Okay, selling liquor, just turn learning. I guess I would have done it.

SPEAKER_06:

What's the difference between selling you a glass of wine and selling you a steak? He's an 11. He's working in his father's restaurant. He's that I I don't care.

SPEAKER_08:

I don't care. It's weird. That's just my.

SPEAKER_06:

Did he actually bring the drink to you?

SPEAKER_10:

No, you can't do that. Exactly. He just took the order. Okay, let me say this will be the only time. You can think what you want. It's the only time I'm gonna order liquor from an 11-year-old. I can assure you. There will be another, never another time in my life that I will order liquor from an 11-year-old.

SPEAKER_06:

I'm gonna send my five-year-old grandson to your front door with a case of Mikelob. Okay, well, that's okay.

SPEAKER_08:

I didn't order it from him. You just said you sent it to me. Thank you. Thank you.

SPEAKER_06:

Here, Mr. Walsh.

SPEAKER_10:

Tell Uncle Ryan, thank you for us. Would you do that?

SPEAKER_06:

Yeah, here, Mr. Walsh. Here's your beer and your cigars.

SPEAKER_10:

You know, another thing I noticed, I don't know who pointed it out to me, but and my cigars. Yeah, thank you. That's a good order. That's a very good order, by the way. Um I'm on it. I don't know who pointed it out to me, but as we had a salad, you would not believe, you know, here we are, California, like the breadbasket, produce, growing all the great produce. My dad worked at candle soup, it was always tomato seasoned. You know, you got as many tomatoes, all the varieties you want.

SPEAKER_06:

25% of the world's food supply grown in California. Well, yeah.

SPEAKER_10:

But if you were to see the tomatoes here in the salad, they look nothing like tomatoes in California.

SPEAKER_03:

Because they come from Mexico.

SPEAKER_06:

They're all hothouse tomatoes. These are red, meaty, unbelievably.

SPEAKER_03:

I don't like all the, they don't have all the seeds and the mucus. It's like fresh tomatoes. Yes. And I am very picky about the tomatoes. These are awesome. Well, it's all because they're from Sicily.

SPEAKER_06:

It's all because Mexico, but I don't know.

SPEAKER_07:

No, we're not going to be able to do that.

SPEAKER_06:

Whether they're hot house tomatoes from Mexico or they are grown in California, and there are plenty grown in California. We pick them too soon so that they can sit in a warehouse for three months for Safeway or whatever, Albertsons or you know, whomever, Kroger or whoever it is, before they distribute them. And then they ripen while they're there, but it's not the same as ripening them on the vine. Right. That's the same thing. It's more they, you know, Ken Chase was talking to me about, you know, the way Italians produce food. And it's, you know, a more natural process. The meat is not full of chemicals and all kinds of crap. You know, it's just a more natural way to do it. They let the tomatoes ripen on the vine. That's why they come out bright red and they actually taste like something other than mush.

SPEAKER_10:

Yeah. I mean, that's one of the only tomatoes I ever looked at because I'm not huge on tomatoes. I like them with spaghetti and sandwiches and things. But when I looked at those on that salad, I'm firm and crunchy.

SPEAKER_03:

Yes.

SPEAKER_10:

Yeah, I actually was looking forward to eating them. That's maybe the first time where I was like, oh, I want to go for the tomatoes version. Because, like you said, they're so it just looks just incredible. And you know what?

SPEAKER_06:

That yeah, tomatoes are fruit. Uh fun fact from Shelly. Awesome.

SPEAKER_03:

Wonderful. No one else knows.

SPEAKER_10:

Fun fact Shelly. There you go. If you have any more, we have a little song for you. Yeah, there you go. If you have a random fun fact, throw it up. We have a jingle for you. We have a jingle. Fun fact from Shelly. Shelly.

SPEAKER_03:

Yeah, Virginia City. How high of elevation is that? Virginia City? 6,100 feet?

SPEAKER_06:

No, it's a little bit. Isn't it about isn't it closer to 5,000?

SPEAKER_03:

6,140. Why are we talking about Virginia City?

SPEAKER_10:

You bring that up because we were talking about today? Yes. So yeah, we're fun fact from the Shelly. Oh, fun fact from Shelly.

SPEAKER_08:

Oh, that's a fun fact from Shelly. Ah, yeah, Shelly, fun fact.

SPEAKER_09:

Fun fact from Shelly. Pat's peep's number, 356. Fun fact from Shelly. There you go.

SPEAKER_06:

Well, listen, we're talking about fun facts, we can't forget about the bees.

SPEAKER_03:

Oh, we still have to see the bees.

SPEAKER_06:

The ladybugs.

SPEAKER_03:

Okay. I'm gonna do real quick. I was fascinated. All the ladybugs and the lava beds.

SPEAKER_08:

Yes.

SPEAKER_03:

Everywhere. I said, Marco. Marco, why are there so many ladybugs? And he goes, Because there's fresh air up here. It's clean. There's no smog. They all come up here. It was interesting. Yeah.

SPEAKER_10:

Because it's black lava.

SPEAKER_01:

I mean, it's and then they hide under the little lava rock. Yeah. So they don't get their hair messed up.

SPEAKER_09:

Right. Fun facts from Shelly.

SPEAKER_08:

Oh, you were filled with fun facts.

SPEAKER_10:

Yeah, that's true. We walked down in the craters. It was, it was so just different to do stuff like that. I mean, just I just thought, man, this is really.

SPEAKER_06:

And you know, Pat, you keep talking about the black lava, and it is it is very black, but in my mind, one of the things I kept thinking about is how when this lava first was making its way here, it was bright molten red, you know, and flowing down the hill. And where we were at that 61, 6200 foot level, there's like this little village of shops, and that's where you catch the gondola that goes to the top, uh, where you can really get up there. We didn't have time for that today. But those those shops and all that stuff had just been rebuilt because the eruption came down, one of the eruptions came down, took out the gondola, took out all the shops, and that's why all that black lava was there. It turns black, that whatever the material actually is that comes out of that particular volcano, when it hardens, it just turns that that, and it's a beautiful black color. It's a gorgeous black color. In fact, I bought my daughter a little bracelet made of chunks of the black. Okay, so you got one too. That's beautiful. Yes, that's beautiful. And uh, and a refrigerator magnet, because that's our thing.

SPEAKER_05:

That's a nice bracelet.

SPEAKER_06:

Uh that the magnet is also made out of the black rock.

SPEAKER_05:

I picked it up.

SPEAKER_06:

But it's stunning. It's stunning, it's absolutely stunning to see. But the bees! On the way up, we stopped to meet the bees, didn't we? Yes, we did. Am I going on about the bees or are you gonna okay? So one of the one of the Yes, Rohan, you are going on about the bees. Okay. One of the places we stopped along the way. I was I was letting you jump in, but I'll just continue.

SPEAKER_10:

No, yeah, I mean you you gotta roll on the bees.

SPEAKER_06:

I'm rolling on the bees. So we stopped at a place where they produce honey. And they just they have these little bee boxes right there by the door, and another box where they go in and they produce the honey, and then you go inside. Apparently they're also making wine there because we did a wine tasting at 9:30 in the morning. And you know, there's nothing more I love than day drinking, especially if it's before noon. Uh, so yeah, Brian and date drinking do not mix. Um, but this honey, they had so many different honey products, and it was just fantastic, and the bees, they're just all, you know, flying around you while you're there and not bothering you. Although there was one that kind of had his eye on me for a minute, uh, and it kind of like he was just kept coming around me. He just was fascinated with me. And I'm like, Mr. B, why are you so fascinated with me? Leave me alone. But then Pat and I were talking, and I was reminded by Patrick uh that honey is B vomit. Yes, it is. And we were speculating over, you know, who came up with this great idea? Was this was this an Italian caveman? Yes. Hey, who's gonna try? Who's gonna try the bee vomit? You wanna taste see the bee vomit?

SPEAKER_09:

I'm gonna have to give them a try the bee vomit, then the bee vomit okay. You try it first then. You try no no you're gonna you're gonna try the bee vomit. You're gonna try the bee vomit. It's good. Oh, this wee vomit. Hey, you want to be vomiting?

SPEAKER_06:

Hey, hey, you bees, you you you keep a puking, you bees. Keep on apuquing.

SPEAKER_09:

We liking the vomit. Give us more of that bee vomit. Hey, really, think about that. Hey, the bee seems to be vomiting. I anyone want to try that? We can't have you infuse it with flavors.

SPEAKER_06:

Oh yeah. But they did, they infused it with there were so many different flavors. It wasn't just honey.

SPEAKER_03:

Overwhelming.

SPEAKER_06:

Honey and other stuff. Yes.

SPEAKER_03:

Oh, that's why I didn't buy anything. Because you can't tell, you know, which one to get. Right. They're like 12 different products in every different flavor. Oh, is this a pate? Is this a pesto? Is this a whatever?

SPEAKER_06:

Yeah. And you know what? When it comes to honey, I like to. I can take a spoon into the honey jar and I'm good.

SPEAKER_03:

What about a spoonful of sugar?

SPEAKER_06:

Makes the medicine go down. I would rather have a spoonful of honey.

SPEAKER_03:

Well, of course. It's better for me.

SPEAKER_06:

And you know, being a radio guy, especially when I'm sick and I'm struggling to keep my voice, you know what saves me? Hot tea with lemon and honey. That's right. And if I'm not drinking, I tell you, that last couple of times I was sick while I was working and had to keep working, I was losing my voice, and I would get some of that hot tea and honey. That's what helped me get through an eight-hour day.

SPEAKER_01:

Is that why you're still spectacular?

SPEAKER_06:

No, it's I was just sick and doing everything I could to not lose my voice. But he is spectacular.

SPEAKER_10:

Yeah, I agree. I love to travel.

SPEAKER_03:

You're a logistical mediocre.

SPEAKER_10:

I'm positively mediocre. And he's gonna join me, he says, for the jet lag show coming up when we get back. Oh my god, I can't wait for that, actually.

SPEAKER_03:

By the way, I'll go on that one.

SPEAKER_06:

Yeah, come on along. Come on along.

SPEAKER_03:

I'll bring you some tacos.

SPEAKER_06:

There you go, we'll bring some tacos. Bring some tacos. She's gonna bring some tacos to the jet lag show. Oh, you can't do that. So the reason so the reason it's the jet lag show is because Pat and I return from London on a Saturday. And so we have Saturday evening, Sunday, and Monday to recover before Pat has to go back on the air. Yeah. And, you know, fortunately, I'm gainfully unemployed, so I could sleep for a week and it wouldn't matter. But I have promised Pat for because I it takes me about a week to recover from these trips with the jet lag and the time change back. Backwards time change is what gets me. And yeah, I'm a mess. Uh, but I'm gonna go into the studio with Pat on that Monday with no recovery time, and it's gonna be um pretty random because my brain's not gonna be working the way it should. I don't know about you, Patrick, but it takes a few days.

SPEAKER_10:

Yeah, we are so I could have come back like two days or what, two or three days earlier, and got plenty of rest. We're going to have to work, but again, Ryan and I are gonna fly to England and uh go to London and then take a bullet train to Liverpool, do the magical mystery tour, the Beatles thing. So we're gonna come back later than everyone. But the good thing is, as you pointed out, three hours shorter than you get on the plane, at least it's three hours for that part of it.

SPEAKER_06:

Yeah, well, and the other thing too, and we talked about this when we made these plans. You you were gonna come back on a Wednesday or a Tuesday or whatever, Tuesday, and then Wednesday, Thursday have a couple of days off, and then work on a Friday and then be off again. Yeah. Why do that? We just take the days and we go to London and have a good time, and it'll be great. Exactly. And then, you know, Monday is when the listeners get to suffer through our, you know, and then mindless ramblings.

SPEAKER_10:

And we're gonna take, you know, uh, we're gonna do podcasts while we are doing things on those trips. Like in other words, so here we've been kind of because here's the thing when you're on these trips, it's fun to, you know, we love doing the podcast and everything, but you're kind of on the move all the time. You're either on a coach and then you're going places. I mean, yeah, I could somehow do a podcast from a volcano. I guess I could have done that, but you know, but it's logistically a little different to try to do that and keep up with everything that's going on. So the difference will be once we're in England, we'll kind of be on our own schedule, too. Yes, you know, which is gonna be.

SPEAKER_06:

And that was the idea, because you know, as much as we love conservative tours and Ken Chase and the team, Marco is a great tour guide, but it really is because it's a tour, there's there are goals here to see and do as much as possible. Right. And we start, you know, pretty early in the morning, relatively early, because we all want to have breakfast before we leave at 8 30. So we're all in there by 7, and then you know, we're sometimes eight, nine hours of driving around and uh stopping here and stopping there and walking here and walking there, and that's why I wanted to take, and I've done this on these trips before on my own, where I take a few days afterward, and I just sort of go on my own schedule, no rush. If I want to sleep in till 10 o'clock, and then we start.

SPEAKER_10:

Now, granted, we have to be at the train station at you know, like 9 15 from Liverpool, but it gives us it gives us the opportunity by doing that to be able to then do the podcast sort of more uh during the activity. So, what I what we really want to do is do when we go on, so we're going on this uh sort of it's a taxi uh Beatles tour where they have these experts that you know they take you around. And so while we're doing that, we're going to be bringing that to you live. We're gonna be talking about and listening to what they have to say uh regarding, you know, some of the stops. We're going to do the podcast, which I cannot wait to do this. We're gonna do the podcast as I freaking cross Abbey Road, that crosswalk.

SPEAKER_05:

I want to do it over there.

SPEAKER_06:

Uh, you know, I should we should we should also do one at the Tower in London. Maybe you can get a beef eater to join us. A what? A beef eater.

SPEAKER_03:

That's the guys with the No no no.

SPEAKER_06:

Those are the those are the guards. Oh, yeah, those are the guards. The beef eaters? Yeah, remember beef eater gym? And it was the guy on the cover of the that's based on the beef eaters who sort of stand guard around the Tower of London.

SPEAKER_01:

Fun fact from Ryan.

SPEAKER_10:

And what kind of podcast are we going to do around the beef eaters?

SPEAKER_05:

We can get a beef eater on the podcast.

SPEAKER_01:

Could you say that again?

SPEAKER_10:

Unlike the Garas, they can talk to you. I'm sure the beef eaters can talk to us. Yeah, well, I don't know any beef eaters, so we'll find out. We'll meet one while we're there. Speaking of beef eaters, watch this segue. Watch this segue. Rock and soul diner. Go to patspeeps.com, you beef eaters. It doesn't even have to be beef, it could be fish, could be whatever you want. If you go to Rock and Soul Diners, please, please, please, if you're listening to this podcast, 356, please do yourself a favor. Do the restaurant a favor, do us a favor at Pat's Peeps. It makes so much difference. I promise you, it makes a difference. Dinner at Rock and Soul Diner, that's in Sacramento. R-O-C and Soul, S O L Diner, two for one dinners. Not lunch, not breakfast, we're talking dinner. We want to get the dinner crowd going. Uh, I mentioned the other day that you know on Friday and Saturdays, you got the prime rib. You go in there on a Friday and Saturday. All you have to do on any day of the week, any day, doesn't matter, you just say during dinner. Heard about it on the Pat's Peeps. Pat's Peeps, and you're going to get two for one. So if you're looking for ways to save money, which we all are, whether there's inflationary times or not, it's always nice to save money. Please do that. And that way you support the local restaurants, and you're really making us look good here at Pat's Peeps. So thank you. If you would do that, and uh you go to PatSPeeps.com. I have merchandise. We have great Sam's Hofbrow t-shirts, Tower Records t-shirts, Pat Walsh show t-shirts. We've got, you know, the Pat's Peeps gear, all of that stuff. We are selling a lot of it. And man, you guys are great. I really appreciate that. Uh, by the way, for those of you who don't know, I'm my name is Pat Walsh. I mean, I don't many of you know that. I'm the host of the Pat Walsh show on KFPK Radio in Sacramento, 93.1 FM, 1530 AM. That's where Ryan will be joining me for the uh jet lag show coming up. Tomorrow, we're getting, what are we, getting on a ferry tomorrow, right?

SPEAKER_06:

Before we do that, can I ask you a couple of quick questions?

SPEAKER_10:

Yeah.

SPEAKER_06:

Uh, how long is that Rock and Soul Pets Peeps promo?

SPEAKER_10:

That goes all the way through the month of Oct uh of uh November.

SPEAKER_06:

Okay. All the way through the month of November.

SPEAKER_10:

I'm glad you asked. All the way through the month of November.

SPEAKER_06:

We're gonna have to take a I well, I'm thinking about myself and my stomach.

SPEAKER_10:

Yes.

SPEAKER_06:

Because, you know, uh uh prime rib's only Friday and Saturday. You work on Friday nights, so we're gonna have to pick a Saturday after we get back. We're only gonna have like two Saturdays after we get back to make to hit that prime rib night.

SPEAKER_10:

Yep, yep, yep.

SPEAKER_06:

So we've got we've got some tan. I'm I forgot my other question, so move on.

SPEAKER_10:

Shelley, would you like to insert any kind of a Shelley fun fact here?

SPEAKER_03:

Yeah, really, I actually would. Okay. Because Herb Albert is playing on November. It's a Thursday. Thank you. It's a Thursday, and maybe Rock and Soul. We can meet Georgia and Tony, wherever my friend is gonna go with me. Uh-huh. At rock and soul for dinner.

SPEAKER_10:

Oh, fun back from Shelly.

SPEAKER_03:

But if you're I'm doing logistics right now.

SPEAKER_10:

Don't forget to mention Oh, whatever. It would mean names.

SPEAKER_06:

You get two for one dinner, so if you mention perhaps do that.

SPEAKER_10:

Now I would love that.

SPEAKER_03:

Thank you. Yep. So Tony, Georgia, Shelly, and I mean, the more whoever my best friend is who likes Herb Albert.

SPEAKER_10:

Yes, thank you. Oh, I want to go so bad. We were supposed to go, and I can't I can't come back, work two nights, and then take another night off. Yeah, that's really. Oh, my knee hurts. Next day it's better again. God. But no, that's gonna be a great because it's Herb, it's not just Herb Alpert. And the Tijuana Brahma. It's the Tijuana Brass this time. The first time I saw him was him and Landy from Bill 66, his wife.

SPEAKER_03:

Oh, and they got family.

SPEAKER_10:

But now it's it's the Tijuana Brass. And he was so great on my podcast, Herb Alpert. He was fantastic on my podcast.

SPEAKER_03:

He's so articulate. I mean, just he's just so aware.

SPEAKER_10:

So here's one other thing. I just rethought of this. Is okay. I'm losing track of time over here. You tend to do that. I've been struggling. I freaking thought until about one hour ago, and I am a diehard Los Angeles Dodgers fan. I freaking thought the World Series was over. I thought Toronto won the World Series. And Ryan goes, no, no, no, no. You're gonna play game 67. I went, what? I thought for some reason the Blue Jays won the World Series. It's only 3-2 right now. That's five games. Yeah, I I lost track of time. I I I've just lost track and I did I thought it was over. So I literally all day today have been very calm about that, and not even mentioning that my Dodgers lost the World Series. But they didn't. They still have a chance to win it.

SPEAKER_00:

I knew that. If I could say, No, no, you know what? That's unacceptable. You know what? I didn't have you right now.

SPEAKER_10:

Dodgers can easily win two games in a row. Of course they can. No problem. I felt so much better. I felt my so lifted.

SPEAKER_03:

I'm going. Doesn't like World Series usually last like a month?

SPEAKER_06:

No, no. It takes about ten days. Fun fact from Shelley.

SPEAKER_05:

If it goes to seven games, it takes about ten days.

SPEAKER_03:

Correct. So you know it's like a good catch. So yeah. So that really lifted my spirits. I know. Because you said that.

SPEAKER_10:

I thought it was over.

SPEAKER_03:

Are you kidding me? I go, I just heard about the Blue Jays guy who like he's such a good pitcher. So I bet his arm's gonna be starting to hurt soon.

SPEAKER_06:

Because they only have one picture of boys retired.

SPEAKER_05:

Yeah. Seriously.

SPEAKER_06:

After 180 games, he's exhausted. But they only have one pitcher. Oh my god, that's funny. Yeah. No, but no, it's seven, seven games plus travel days takes about ten or eleven to finish. But they have an extra round of the playoffs. Goes into November. Yes. You know, it's So what are we doing tomorrow?

SPEAKER_10:

We're going on a fair. What are we doing tomorrow?

SPEAKER_06:

No, don't stop. Stopping.

SPEAKER_09:

So Patdy Hug.

SPEAKER_06:

Pat hates that song. And he went and planted it in my head. And I'm not happy. So we're not doing Fairy Cross the Mersey by Jerry and the Page.

SPEAKER_05:

Shelley, do you not like that song?

SPEAKER_06:

No, no, we're done with that one already, Patrick. No, tomorrow, uh, we're leaving uh Giardini Noxos at 8 a.m. sharp. So if you're not on the bus, Pat, you're getting left behind in Giardini Noxos. Awesome. Which is better than being left behind in Palermo. Yes, it is. You get some benzina. Anyway. Um we're we're moving around Sicily a little bit before we hit the ferry back over to the mainland. Yes. And we're staying in a little village called Vivo Valentia. But before we do that, before we cross the uh Sicilian version of the Mersey River, uh, we are stopping in the town of Savoca. Because everybody thinks the godfather, the Sicily scenes. Isn't it really called Sabuca? Sabocca. Saboka. I was pronouncing it wrong as I do until Marco, until Marco corrects me. But we're gonna cruise through Savoca for a couple of hours. Everybody thinks they actually filmed in Corleone, which they did not. Although Marco pointed out, hey, we're driving by on the other side of those hills, it's Corleone, Sicily. Hey, that's great. Um, and it's but it's this area where Coppola filmed the Sicily scenes for The Godfather, uh, including Barvitelli, where Michael asks Apollonia's father for permission to take her out. And uh the little tribute to Coppola there. We're only probably gonna spend a couple hours there.

SPEAKER_10:

We're loading the the busy and then going somewhere else.

SPEAKER_06:

Yes, we load the the whole bus here.

SPEAKER_10:

Where are we going to the Straits of Wells? It's the it's the it's the Straight of the Bible. I don't want to be on the damn business.

SPEAKER_05:

Straits of Gibraltar. Straits of Gibraltar from Shelley. Yeah, it's the it's the Strait of Messina, is what it is. Oh no, I like your Straits of Gibraltar. Yeah, that too.

SPEAKER_06:

Well, that's that's the other that's the other end of the.

SPEAKER_10:

I pray to God that the waves aren't like this because I'll be upjucking.

SPEAKER_06:

Those boats are so huge you and you won't even know. But the whole bus goes on the ferry, and and some of those ferries, I don't think the one we're getting on does it, but some of those ferries that cross the Strait of Messina between Sicily and the Italian mainland, they actually put a train onto the ferry. The train goes on the ferry, and a few cars go on and they uncouple it, and then there's a track next to it, and a few more cars go on and they uncouple it, and then it gets to the other side and they reassemble the train and the train goes on. That's a pretty amazing feat of engineering. That's to go on a ferry, but for a boat that big to take a bus, you're not you're not gonna feel a thing, but I'm gonna give I'm gonna give, yeah, I'm gonna give Pat a C-Sick pill before we go, just in case. Just to make sure he's okay. Because Pat and water uh is like fire and gasoline, boy. They really, oh, they do not, they do not make but you know the last trip, Pat got on three different boats and did very well. Yeah, yeah. Did very well. Made the boat to Portofino. That's because there were no waves.

SPEAKER_03:

Look at this. It's like we both looked at Yeah, he did very well.

SPEAKER_06:

You did very well on that, Pat. However, you didn't have three trips. Yeah, we give you an 89 out of 100 on that trip to Portofino. You did well because when we first got onto that boat, somebody had driven by the dock in another boat and had kicked a few waves up and it started to kind of rock the boat, and I remember Pat going, it's moving, it's moving! I was trying, I was, I really was feeling for you, but at the same time I was trying not to. I forgot about that. I remember I started getting off. Yeah, I mean Pat was ready to go, and Marco dragged him back on the boat. You'll be you'll be fine. Pat, you get onto this boat, you'll be okay, no problem.

SPEAKER_05:

Well, it turned out it was a very good decision. Beautiful ride, but he gets a bite.

SPEAKER_06:

It's moving!

SPEAKER_09:

Yeah. Chicken terra? Yeah, but to Fino, Vernon's own. Isn't that beautiful?

SPEAKER_03:

Who had the best lunch ever?

SPEAKER_09:

We did.

SPEAKER_03:

We did. That's right. Yeah, yeah.

SPEAKER_06:

See, these trips are so good, we're on one trip and still talking about how great the last one was.

SPEAKER_10:

Right, chilling, we had the best table overlooking the Mediterranean, the most unbelievable. From the boat.

SPEAKER_06:

We saw this like castle turf. And then next thing we know, we're being escorted all the way to the top to the best view.

SPEAKER_02:

Yep.

SPEAKER_06:

And then Pat had to sit there while I ate the octopus tentacle. The octopus tentacle that was quite tasty, the grilled octopus.

SPEAKER_03:

I know I'm the only one who would eat it with you.

SPEAKER_06:

Yeah. Yeah.

SPEAKER_10:

So, but we're gonna go see is it a godfather tour tour?

SPEAKER_06:

The godfather tour.

SPEAKER_10:

Why don't we give him a little taste of the thing? That feeling of uh because everything over here is you know it feels um. It's all about the mm, seemingly the uh godfather.

SPEAKER_03:

Bonus era. What's that, Shelley? Do you think everything's overgrown now, so we won't be able to see anything from stuff.

SPEAKER_07:

What are you talking about, overgrown?

SPEAKER_03:

No, I know. You come here, you talk to me about it being overgrown. You know he did that?

SPEAKER_07:

How do you do that?

SPEAKER_03:

He put um cottonesses right here.

SPEAKER_07:

I've got jowls. Yes, it's called jowls, Shelly. You come here, you talk you talk about my cottons. Shelley. You come to me, Shelly. Yeah, that's exactly a blow job or what?

SPEAKER_10:

Oh, well, good morning. That just made the podcast. Hi, everybody. That's perfect.

SPEAKER_00:

No.

SPEAKER_09:

Anyhow. We'll just move on from that.

SPEAKER_04:

We're wrapping it up anyway.

SPEAKER_09:

We're having fun.

SPEAKER_10:

So we'll end it on that. Pat's peeps. Thank you, Shelly, and thank you, Ryan. Pat's peeps three hundred and fifty-six.

SPEAKER_07:

We'll see you from the the ferry customers.

SPEAKER_10:

Turn it up. Thanks, everyone.

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Pat walsh

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