Speaker 1: It's night with Dan Ray. I'm tell Boston's Radio, all.
Speaker 2: Right, twentieth hour of the week upcoming, and this is
Speaker 2: the hour in which we try to get you to
Speaker 2: the weekend. And of course it is now summer officially
Speaker 2: throughout our listening audience. Well maybe it's still fall. I'm
Speaker 2: not sure. Well it is, I get I don't know.
Speaker 2: I could be wrong on that. Some meteorologists have to
Speaker 2: tell me. I know that summer arrived differently here every year.
Speaker 2: I guess it's you know, the how can I describe it?
Speaker 3: Here?
Speaker 2: The the Earth crosses, well, the Earth's crosses the meridian,
Speaker 2: the equator. And now we're we're in the We're in
Speaker 2: the summer as we're moving around the sun, obviously, but
Speaker 2: that's but now we're we're we are pretty soon going
Speaker 2: to be seeing days get a little shorter, but they're
Speaker 2: going to stay warm for the next couple of months.
Speaker 2: Just don't worry about that. Look, I am not going
Speaker 2: to go over all the things we talked about this week.
Speaker 2: We did talk a lot about the Karen Reid case
Speaker 2: this week, as I'm sure you would have expected. That
Speaker 2: was really the dominant conversation we talked last night a
Speaker 2: little bit about Juneteenth, we talked about Donald Trump's decision
Speaker 2: on Iran and how he's going to handle this. He
Speaker 2: now says they'll deal with it two weeks forward, so
Speaker 2: we'll see. But a lot of it has been Middle East,
Speaker 2: and a lot of it has been Karen Reid. And
Speaker 2: matter of fact, one night we didn't even have our
Speaker 2: normal eight o'clock hour with our four guests. By the way,
Speaker 2: we will have we were supposed to have last night
Speaker 2: at nine o'clock. Sean O'Brien, president of the Teamsters Union.
Speaker 2: Sean will join us now, I'm told Monday night at
Speaker 2: nine o'clock and take phone calls as well as talk
Speaker 2: with me. So it's been a fine week, busy week,
Speaker 2: as they say, big focus on the Middle East, as
Speaker 2: you would expect, and a big focus on Karen Reid.
Speaker 2: The Karen read criminal trial is in the rearview mirror,
Speaker 2: and there may be some focus on her civil trial.
Speaker 2: I'm not necessarily certain it's going to be with the
Speaker 2: same intensity that it was. I don't think it could
Speaker 2: be the same intensity as the criminal trial. So here's
Speaker 2: what I'd like to do today. When Marita aka Lightning
Speaker 2: was doing the pregame at four point thirty on Nightside
Speaker 2: with Dan Ray, which is shown on Facebook. That's one
Speaker 2: of our Facebook pages. And she had a recommendation, and
Speaker 2: I think it was from b C Carey, our friend
Speaker 2: who served in the Navy, and his suggestion was, and
Speaker 2: guess what, I've had a long week. I've had a
Speaker 2: really frustrating day for a number of reasons, none of
Speaker 2: which you need to be aware of. But believe me,
Speaker 2: this week will deal with a number of frustrations. Let
Speaker 2: me put it like that, none of which you need
Speaker 2: to know about. But as a consequence, the suggestion was
Speaker 2: made by BC Carey, who comes from the Chelmsford area
Speaker 2: and you also see him reporting from Erie, Pennsylvania. He
Speaker 2: has family down there, that it might be fun for
Speaker 2: all of us as we approach summer. And now we're
Speaker 2: in summer, by the way, but as we approach the long,
Speaker 2: hazy days of summer. One of the great things about
Speaker 2: summer is food. Whether or not it is your cookouts,
Speaker 2: your barbecues, it is just that time of year when
Speaker 2: you can kind of just have fun. But I want
Speaker 2: to broaden it a little bit. And bccre BC Carey
Speaker 2: suggest that we broaden it a little bit too, and
Speaker 2: talk about your favorite meal growing up. So that's my comment.
Speaker 2: My topic is tonight, I would like to know what
Speaker 2: was your favorite meal. It could be a once a
Speaker 2: year meal, I guess, or it could be back in
Speaker 2: the day when families would have dinner every night, maybe
Speaker 2: there was a favorite meal that you had. Maybe maybe
Speaker 2: there was a favorite Sunday dinner. Families used to have
Speaker 2: Sunday dinners. I know that I had kind of a
Speaker 2: couple of favorite meals. I always look forward to Thanksgiving.
Speaker 2: There was something about Thanksgiving that was very important to me.
Speaker 2: It was sort of the beginning of the holiday season.
Speaker 2: And I loved and I still do love turkey, but
Speaker 2: I really loved turkey back in those days. It was
Speaker 2: it was great and you'd have it once a year,
Speaker 2: and that's what I think made it great. It was
Speaker 2: once a year. But my favorite meal as a kid
Speaker 2: growing up, and it was always a Sunday dinner, would
Speaker 2: be when my mom, who was a good cook, she
Speaker 2: would have roast beef for Sunday for Sunday dinner and
Speaker 2: there would be oven cooked potatoes with the in the
Speaker 2: pan with the roast beef, and then there would be
Speaker 2: some vegetables on the table.
Speaker 4: It was a it was kind of a standard meal.
Speaker 4: It wasn't anything spectacular, but it's it's something that I miss.
Speaker 4: To be really honest with you, we don't do a
Speaker 4: lot of family Sunday dinners the way I think as
Speaker 4: a as a country, or as a nation, or as
Speaker 4: a people. So what I'm going to do is just
Speaker 4: we open up the lines and give you an opportunity
Speaker 4: to reflect on your favorite meal. It could have been
Speaker 4: a home cooked meal, it could have been an outdoor meal,
Speaker 4: it could have been it might be breakfast. Your favorite meal.
Speaker 2: That was there a meal that of all the other
Speaker 2: meals that you had that just was special to you,
Speaker 2: and why, whether it was cooked by your your mother.
Speaker 2: Back in those days, dad dads didn't do a lot
Speaker 2: of cooking. And of course many of you are younger,
Speaker 2: so maybe the type of meals that people in my
Speaker 2: audience who are younger remember a little differently than the
Speaker 2: more traditional meals that people like myself from the baby
Speaker 2: boomer generation remember. So it's wide open, it's wide open,
Speaker 2: and we're just talking food. What a better way to
Speaker 2: end the week and get us to summer than talking food.
Speaker 2: Six One seven, two, five, four, ten thirty, one seven
Speaker 2: nine three one ten thirty. Let's light it up. Your
Speaker 2: favorite meal. If you want to reference a meal made
Speaker 2: by your grandma. I mean, there are a lot of
Speaker 2: people I never had that. To be really honest with you,
Speaker 2: we that was not the way it worked in our home.
Speaker 2: But maybe that's the way it worked in your home.
Speaker 2: And there was a meal that grandma cooked every month
Speaker 2: or so, and that was where all cousins came whatever.
Speaker 2: So then the number six one, seven, two, five, four
Speaker 2: to ten thirty and six one seven, nineth three one
Speaker 2: ten thirty, let's light them up. This is this is
Speaker 2: the this is the fun hour of the week. Let's
Speaker 2: enjoy one another's stories and reminiscences. And maybe there's a
Speaker 2: meal that you have right now that's your favorite meal,
Speaker 2: nothing wrong with that. It doesn't have to be from long,
Speaker 2: long ago and far far away. We're coming right back
Speaker 2: on night Side. Join us at six one, seven, two, five,
Speaker 2: four ten thirty or six one seven, nine three one
Speaker 2: ten thirty. Come on right back.
Speaker 1: You're on night Side with Dan Ray on w Boston's
Speaker 1: news Radio.
Speaker 2: Let's let's get it going here. I want to build
Speaker 2: an appetite here for the weekend and for the summer.
Speaker 2: This is the time during the summer when food is
Speaker 2: much more outside than it is at other times during
Speaker 2: the year. Let me go to Buck in Gloucester. See
Speaker 2: what Buck's favorite meal was. Buck, welcome back. How are you?
Speaker 5: Thank you?
Speaker 3: Pell?
Speaker 6: You're fabulous. No one would know you had a tough week,
Speaker 6: but when that microphone is on your stellar every time,
Speaker 6: and I can't.
Speaker 2: Even tell you, okay, And it's got nothing to do
Speaker 2: with tragedies or anything like that. It was it was.
Speaker 2: It was primarily computer oriented. Let's put it like that.
Speaker 7: Oh boy, no, okay, I'm picturing myself in the high
Speaker 7: school years in northern Baltimore County and my mother would
Speaker 7: make turkey meal with mashed potatoes.
Speaker 6: And maybe there's some other side things for sure, but
Speaker 6: that was great and I loved it. And and it
Speaker 6: could have been at Thanksgiving and Easter as well, you know.
Speaker 6: And and today my wife she will accommodate her brothers
Speaker 6: coming in from Connecticut, act in Masson and she has
Speaker 6: has like Thanksgiving and get this, I'm vegan for now
Speaker 6: thirty five years. Oh heck yes, and I still have
Speaker 6: a bounty to eat. I just don't eat the turkey,
Speaker 6: you know, and listen to this. I always take the
Speaker 6: carcass up to Ravenswood and I put it there and
Speaker 6: like at night and the next morning it's going there's
Speaker 6: nothing there. Mother nature has cleaned up.
Speaker 3: Well.
Speaker 2: You know the funny funny thing about it is, I
Speaker 2: last week I had a fellow on who had written
Speaker 2: a book about Mike Dococcus called the Duke, called Duke
Speaker 2: simply the Duke Duke Okay, Scott Kerman, huh. And he
Speaker 2: spent a lot of time, a lot of time with
Speaker 2: Mike Ducaccus. And one of the things that they talked about,
Speaker 2: there's just like kitchen table conversations, was that somehow Docaccus
Speaker 2: there was some sort of a story done in Ducaccas
Speaker 2: and he talked about how that he liked turkey soup
Speaker 2: and his neighbors bringing turkey carcasses and leaving them on
Speaker 2: his doorstep and so much that he would produce turkey
Speaker 2: soup and then distributed in the neighborhood as only Mike
Speaker 2: Ducaccus would. I mean, let's sassination, let's be on it. Yeah,
Speaker 2: it's just a funny story that you would mention that
Speaker 2: you would take who what animal would take advantage of
Speaker 2: the carcass would you know?
Speaker 6: Or no? Well, yeah, I would think coyotes. I think
Speaker 6: coyotes at different times at night, and I would think
Speaker 6: maybe maybe raccoons there there at night. But you know this,
Speaker 6: six hundred acres of ravens would behind us. And then
Speaker 6: we look over Stage four park and by the way,
Speaker 6: we're having that big reenactment.
Speaker 2: Oh yeah, we talked well, we talked about that in
Speaker 2: the first hour with tonight with Kendall Buele WBS reporters.
Speaker 2: So enjoy the weekend. You got it to reenactment two days,
Speaker 2: both Saturday and Sunday. Buck, there's it like a double
Speaker 2: had got that right?
Speaker 6: All right, man, We just got to protect our parking spaces. O.
Speaker 2: Good luck with that. Good luck with that. I guess
Speaker 2: they are running shuttle buses, which is a good thing.
Speaker 2: Buck is always thanks so much, never disappoint.
Speaker 6: Well, thanks for a great week always. Okay A one, All.
Speaker 2: Right right doctor soon let me I actually have two
Speaker 2: lines here. I got one at six one seven two
Speaker 2: ten thirty that Buck just abandoned, so that's available, and
Speaker 2: I have one at six one seven nine three one
Speaker 2: ten thirty. Let me go next to Tom in Easton, Massachusetts. Tom,
Speaker 2: you were next on Nightsiger. Right ahead, Hi Tom? Your
Speaker 2: favorite meal?
Speaker 8: My favor was two new castrole tuna noodle casserole. Well
Speaker 8: that's a pretty if you're a Catholic and during the
Speaker 8: lens you can't eat meat on Friday, so.
Speaker 2: Yeah, no, uh, I gotta tell you, I got pretty
Speaker 2: good at cooking for my kids a chicken kind of
Speaker 2: a chicken casserole with rice and broccoli, which I really liked.
Speaker 2: But I don't think my wife particularly liked my cooking,
Speaker 2: so that has kind of gone the way of all
Speaker 2: things natural. But someday, you know, you could cook it,
Speaker 2: and you could. You can't have leftovers with it, which
Speaker 2: is so important, you know. So yeah, that's a tuna.
Speaker 2: That sounds good, That sounds real good.
Speaker 8: Do you ever have castle?
Speaker 6: Uh?
Speaker 2: You know, I like tuna, to be really honest with you.
Speaker 2: And any casserole dish is always good. What would you
Speaker 2: have with it? Rice or tuna? And rice or tuna?
Speaker 2: And what what else was in the killer?
Speaker 8: It's like a dish of pasta?
Speaker 2: Okay, yeah, good, so you got pasta obviously as the
Speaker 2: as the the castle role, uh and tuna. Would you
Speaker 2: have veggies in it or just tuna and pasta?
Speaker 8: No, it's like a castle dish.
Speaker 2: Well I know what at but I'm saying I look
Speaker 2: at it as you got pasta and you got tuna.
Speaker 2: Was there anything else or just pasta and tuna? Just okay,
Speaker 2: tuna castrole it is. Then I appreciate that. Thank you, Tom.
Speaker 8: They Yeah, we have a mutual friend. By the way,
Speaker 8: who would that be, Buddy Summer? Is the Boston Cup retired?
Speaker 2: Yeah? Absolutely, yes, I do.
Speaker 3: Yes.
Speaker 2: When you see him say hello for me.
Speaker 8: Yeah, thanks Tommy.
Speaker 2: You want a headset or something. And you're a little
Speaker 2: bit of delay between you and me here, I just was.
Speaker 8: A little No, I'm on my phone.
Speaker 2: No, you're your cell phone. Okay, Well, thank you Tom.
Speaker 2: I appreciate your call. We'll talk again. Thank you very much.
Speaker 2: Turn to castor O. All right, yeah, let me go
Speaker 2: next to Florence. Up and grovel in Florence. Was this
Speaker 2: a meal you cooked or your mom or your grandmam cooked?
Speaker 9: Well?
Speaker 10: Goodies name and it was kneeled at once a week
Speaker 10: every week My grandmother and grandfather cooked. I grew up
Speaker 10: on lobster.
Speaker 2: You grew up on lobster? Where'd you lucky? Geez?
Speaker 11: Wow?
Speaker 2: Anybody he grew up? I don't know anyone Florence who
Speaker 2: can honestly say they grew up on lobster.
Speaker 12: Once a week.
Speaker 10: And my English family was very big on fish, all right.
Speaker 10: And my grandfather came from give Meckshire, England, on the
Speaker 10: coast right, and as I said, they were very big
Speaker 10: on fish. It was the main thing once a week
Speaker 10: with all the family, the aunts, uncles, cousins, big feed
Speaker 10: and a couple of the little bit older cousins. Always
Speaker 10: one of them would take a lobster and chase us
Speaker 10: younger kids around the house with it.
Speaker 2: Well, yeah, that that sort of added to the festivities.
Speaker 2: I'm sure hopefully it never got caught. So would they
Speaker 2: would they do it in the casserole Florence? Or was
Speaker 2: did everybody get a lobster?
Speaker 10: Oh no, the lobsters on the big platter, and everybody
Speaker 10: would you know, get their share, and us kids would
Speaker 10: have the little legs you know in our tools.
Speaker 2: Good for you, that's it, good for you. Well, you know,
Speaker 2: I've never met anyone who's face who had who was
Speaker 2: treated as well. That's that's a great story. Florence brings
Speaker 2: back some great memories. All right, Thanks Florence. Have a
Speaker 2: great weekend and enjoy summer and have some leaks.
Speaker 10: Yeah yeah, I left you a little message too about
Speaker 10: maybe and they shorts you to another twentieth hour you
Speaker 10: could do.
Speaker 2: Yes, I think I looked at that today, but I
Speaker 2: didn't read any of my emails today.
Speaker 10: I will get it in the next an appeal to
Speaker 10: your call.
Speaker 2: All right, that sounds great. You've you've made good recommendations before.
Speaker 2: Thanks Florence, we'll talk soon. Gonna go next to Steve
Speaker 2: and Merrimack, New Hampshire up north of the border. Hey Steve, welcome,
Speaker 2: Hey Dan.
Speaker 13: I just want to say your your finest hour I
Speaker 13: think was that Wednesday show. Every all the ingredients for
Speaker 13: a great show.
Speaker 2: Well, that was all Karen, Karen Reid. That was the
Speaker 2: night of when they when did the decision came down? Yeah,
Speaker 2: that was.
Speaker 13: It, all the controversy. You you looked at every angle
Speaker 13: and every aspect of the case.
Speaker 2: And you know, I appreciate that because well think no,
Speaker 2: I take that as a high compliment to be really honestly,
Speaker 2: because that's what I tried to do.
Speaker 13: You spent four hours on that. I mean, that was
Speaker 13: the most I think you've ever that I've been listening
Speaker 13: to that you spent on one topic.
Speaker 2: Very really but but the phones were busy all night
Speaker 2: long and everybody had a point of view on it.
Speaker 2: And guess what I think once the verdicts came down,
Speaker 2: people just wanted to get it off their chest and
Speaker 2: they wanted to say what they were going to say, simple.
Speaker 13: Ast, whether you agreed, whether or not everybody agreed, we
Speaker 13: were tired of hearing about it.
Speaker 2: So yeah, well, I think I think it was I
Speaker 2: think there was a little Karen Reid fatigue, That's what
Speaker 2: I think. And I think people just felt, you guess what,
Speaker 2: did have gone on too long? And as we found
Speaker 2: out last night from the pollster that that jury pool
Speaker 2: in Norfolk County, Wow, there was the prosecution didn't have
Speaker 2: much support at all amongst voters and jors in Norfolk County.
Speaker 2: So what what's your favorite dish growing up?
Speaker 13: Okay, you're gonna like this one, you know. As I've
Speaker 13: mentioned before, I grew up an Indover, YEP and my
Speaker 13: grandmother lived with us and when I was a teenager,
Speaker 13: she would make French toast frum scratch with vanilla extract
Speaker 13: and powder sugar, eight slices consecutive mornings. You know, if
Speaker 13: you were to add up the calories on eight full
Speaker 13: slices of French toast, yeah, you know, I think it's
Speaker 13: around four thousand calories. That could be wrong. But you
Speaker 13: know I had a thirty two inch waist that I
Speaker 13: never gained any weight.
Speaker 2: Well, in those days, your metabolism was a little better.
Speaker 2: That's what's going on there, you know that. No, that's
Speaker 2: I love fred.
Speaker 13: So you know I love friends. I still French toast like.
Speaker 2: You meat too. I'd make it every once in a while.
Speaker 2: I had pancakes one night for dinner this week. Again.
Speaker 2: You know, I'm a guy, and i'm you know, I'm
Speaker 2: home at five point thirty at night. Gotta eat something.
Speaker 2: So I had chocolate chip pancakes one night. It was
Speaker 2: either that or a can of soup, and I decided, well,
Speaker 2: let me cook. So pancakes, but no French toast. I
Speaker 2: love French toast as well. And uh, if you have
Speaker 2: a grandmother making that from scratch, oh, I love you know.
Speaker 13: I can't tell you how much I love my grandmother.
Speaker 13: You know, she died in eighty seven. She was one
Speaker 13: of the best, the nicest person you'd ever want to meet.
Speaker 2: So well, you know, a lot of us have memories
Speaker 2: of grandmother's and when you neither of my grandmothers ever
Speaker 2: cooked as I don't remember, and they I didn't have
Speaker 2: them long as a kid. You know, my dad had
Speaker 2: been in World War Two and you know his uh,
Speaker 2: you know, his family plans were were delayed a little bit.
Speaker 2: So no, it's uh, you're a lucky guy, Steve. Let
Speaker 2: me tell you and thank you for your kind words early.
Speaker 2: That was awfully nice of you too.
Speaker 14: Uh. I love you. You do a great job. You
Speaker 14: put up Yeah people others, I mean when I do that,
Speaker 14: because yeah, I know, you get mad about it. As
Speaker 14: a listener, I get mad about it too. Yeah, I mean,
Speaker 14: I you know what I mean. Right when they start
Speaker 14: referencing somebody else's show, Uh, they're just asking for treasure.
Speaker 2: Well they are. And it's like, my job here is
Speaker 2: not to talk about other people's shows. My job is
Speaker 2: here is to talk about what we're talking about. Steve
Speaker 2: has always have a great weekend. Okay, I'm gonna try
Speaker 2: you take care of all right, We'll talk to you
Speaker 2: as well. Go take a break for the news at
Speaker 2: the bottom of the hour. What we're looking for are
Speaker 2: new callers, different callers, regular callers. Tell me, was there
Speaker 2: a favorite meal you had when you were growing up?
Speaker 2: And it could be breakfast, lunch, your dinner, and this
Speaker 2: generally your favorite meal is related to maybe a favorite parent,
Speaker 2: and all parents are favorite favorite grandparent. As Steve was,
Speaker 2: feel free to join the conversation. The only lines that
Speaker 2: are open right now six seven nine three one ten thirty.
Speaker 2: Don't waste dial in the other number. Dial six one
Speaker 2: seven nine three one ten thirty and will get you on.
Speaker 2: I promise your favorite meal growing up for me once
Speaker 2: a year turkey. That was the one time of year
Speaker 2: when we would have turkey. Of course, then we would
Speaker 2: have turkey for two or three nights after they've end
Speaker 2: up with turkey leftovers, turkey soup and all that. My
Speaker 2: favorite meal was Sunday roast beef, potatoes cut up and
Speaker 2: cooked with the roast beef. They were great and whatever
Speaker 2: vegetables were available, green beans or whatever, just it was
Speaker 2: for me. It was a it was a very typical meal,
Speaker 2: but it was my favorite meal. Coming back on night
Speaker 2: side right after these messages, you're.
Speaker 1: On night Side with Dan Ray on waz Boston's news radio.
Speaker 2: Now, if you try and get through and you're getting
Speaker 2: a busy signal, you're dialing six months seven, two, five,
Speaker 2: four to ten thirty to avoid a busy signal. I
Speaker 2: got two lines at six months even, nine, three, one,
Speaker 2: ten thirty. Going next to Maureene in Brockton. Hey, Maureene,
Speaker 2: welcome back. How are you hi?
Speaker 11: Thank you Dan for taking my call and doing good.
Speaker 11: And I only wish for health and healing for your
Speaker 11: voice for this weekend.
Speaker 5: So LUs of rest.
Speaker 2: Ye, it's just a cold. I'm pretty sure I've had it.
Speaker 2: Maybe it's allergies. I don't know. It's just been miserable
Speaker 2: and had all sorts of computer issues. So that's it's
Speaker 2: been kind of a bad combination. But I did get
Speaker 2: a lot of help today from one of our people
Speaker 2: at wv Z. I rode over to Medford and we
Speaker 2: have one great guy there. His name is Terry Carr.
Speaker 2: He was able to get something done on my computer
Speaker 2: that had baffled other people. And he's a great guy
Speaker 2: and he knows how to he knows how to treat people.
Speaker 2: He's just an asset to the company.
Speaker 11: That's all to the orchanege Oh, excellent, excellent, So I'll
Speaker 11: make mine real quick. My mother and father had seven kids.
Speaker 11: My father was born in Ireland. My father was a
Speaker 11: meat and potato man.
Speaker 2: Well that was my family, that was no doubt. That's
Speaker 2: how I grew up.
Speaker 11: My mother's mother was from Ireland. I see, I don't
Speaker 11: know my grandparents because I was very young, and my
Speaker 11: mother's father was from England. But my father was this
Speaker 11: is what he wants. And my mother really couldn't, you know,
Speaker 11: she really couldn't like experiment, et cetera. Well, I lost
Speaker 11: my father in nineteen seventy nine and I lost my
Speaker 11: mother in twenty seventeen. But my mother, it didn't matter
Speaker 11: what she made. She would throw pork chops and salt
Speaker 11: and lipten onion soup. Mix this all in the crock pots.
Speaker 11: You throw in frozen veggie. She'd throw whatever she could
Speaker 11: she found. I tell you every single mail. I can't
Speaker 11: tell you what my favorite mail is because everything she
Speaker 11: made was just fantastic.
Speaker 2: Okay, so I'll put you down as Mom's cooking. And
Speaker 2: here's the thing. Some people, you know, some people have
Speaker 2: a green thumb. They're great gardeners no matter what they plant,
Speaker 2: grows and all of that. And then there are some
Speaker 2: people like you mom, who just have a sense of
Speaker 2: how to cook. But that's what it comes down to.
Speaker 2: I guess, well, she must have been a fabulous cook.
Speaker 11: She and she would always apologize and I would say,
Speaker 11: you know, you're throwing chicken in the crock part. It's
Speaker 11: throwing this. I mean it just there was no need
Speaker 11: to apologize. But everything she did. When when you mentioned that,
Speaker 11: I was like, yeah, I get a you know the
Speaker 11: cruck part was was he her? You know again? It
Speaker 11: was she could she could experiment with different flavors. She
Speaker 11: would throw in saucer and looked it onion soup mixt.
Speaker 11: Once she passed, my sisters found boxes and boxes of
Speaker 11: expired lofted onion soups in the in the pantry, and
Speaker 11: she has such a stock in that.
Speaker 2: That's okay. It worked, It worked, It worked, and that
Speaker 2: could be a big part of it, because onion soups
Speaker 2: pretty tasty, that's for sure. Thanks my weekend, You have
Speaker 2: a great weekend. Thank you so much. Okay, my voice
Speaker 2: is gonna hold up all the way till till midnight.
Speaker 2: I'm sure, happy summer you.
Speaker 3: I did.
Speaker 4: All right.
Speaker 2: Let me go to Glenn. Glenn, let to know what
Speaker 2: your favorite meal was growing up or.
Speaker 3: Down with my dad's cooking? Cooking because my dad taught
Speaker 3: my mother how to cook.
Speaker 2: Okay, that's okay. A lot of dads who were in
Speaker 2: the military learned how to cook and they brought those
Speaker 2: skills home.
Speaker 3: Yeah. He was in the Navy with George Bush, the father.
Speaker 3: They were ensigns in the Navy World War Two. They
Speaker 3: called them the Georgie Porgie brothers.
Speaker 2: Dad, So your dad was served with President Bush forty one? Yes,
Speaker 2: well did he was? He able to keep in touch
Speaker 2: with him during you know, you know during the Bush
Speaker 2: political years.
Speaker 3: Wow, up until the eighties he was. But then when
Speaker 3: I don't know, Bush just sort of George Bushes sort
Speaker 3: of stopped sending them car you know, they were going
Speaker 3: back and forth like a Christmas Yeah.
Speaker 2: Yeah, Well he got a little busy in the eighties.
Speaker 2: He became vice president. Yeah, that'll do it. That'll do it.
Speaker 2: So what was your favorite meal? You're growing up for
Speaker 2: resident adult gun either way?
Speaker 3: Both. But when I was growing up, well, it's a summertime.
Speaker 3: You know. My dad was known for steak tips, and
Speaker 3: I forget what kind of mariny sauce he had, but
Speaker 3: he had steak tips, he had macaroni shallowd thaas garden
Speaker 3: shall it was Russian dressing, and a beer.
Speaker 2: That sounds good to me.
Speaker 3: I wasn't supposed to have been eight years old. Well,
Speaker 3: my mother was dying of breast cancer. So on the
Speaker 3: Labor Day weekend of sixty one, when I was eight,
Speaker 3: he actually we had a cook out in the bed.
Speaker 3: My dad was good with the charcoal and the we
Speaker 3: had the light of fluid, the ronson light of fluid.
Speaker 3: You could smell it. I love the smell of ronson
Speaker 3: lighter fluid.
Speaker 2: Yeah. You know, again, as they say, it's different, different
Speaker 2: shokes of different folks. I mean again, you're look at
Speaker 2: the the I forget, well, you had Florence with lobsters
Speaker 2: and he had Steve with French toast.
Speaker 3: Yeah, they were different.
Speaker 2: Those are very different. And Maureen, who's had a mom
Speaker 2: who was who was a magician with a crock pot.
Speaker 2: It's great now memory. Let me tell you, I hope
Speaker 2: you have many barbecues this summer. Okay, that's what you
Speaker 2: got to do.
Speaker 3: Well in nineteen seventy three. When I graduated from school,
Speaker 3: my dad decided to buy albachi because it's faster. Yeah,
Speaker 3: And he said some what would you like for a
Speaker 3: graduation meal? And I said steak tips in the macaroni
Speaker 3: salad garden. Sound now I graduated two thousand island dressing. Yeah,
Speaker 3: and I'd like some chardonnay. I was old enough to drink, so.
Speaker 2: For beer to sharday, that's a step up. Great man.
Speaker 2: You have a great weekend, Okay, summer's here, get out,
Speaker 2: get around and.
Speaker 3: Oh I do. This is my favorite time of year.
Speaker 3: All the students are going into the way the day.
Speaker 2: Weekend very important, very important, there's no doubt, no doubt. Hey,
Speaker 2: thanks Glenn, got to you soon. All right, all right,
Speaker 2: good night six one, seven, two, five, four, ten thirty
Speaker 2: one line there. That's the only one that's open right now.
Speaker 2: So let's keep rolling.
Speaker 3: Here.
Speaker 2: We're going to go to Brian in Chelmsford, Massachusetts. Brian,
Speaker 2: you were next on Nightside.
Speaker 3: Welcome.
Speaker 9: Hey Dan, it's BC from North Chelmsford, sitting up in
Speaker 9: my attic bar with Joe Tierney listening to you.
Speaker 2: Well how about that? Well this was this is BC. Yeah, Okay,
Speaker 2: you should have put up his rob should put up
Speaker 2: his BC. This was your idea. Tonight has worked pretty well, Brian.
Speaker 3: Hi, Joe, Yeah, I saw.
Speaker 2: You.
Speaker 9: Yeah, we saw that. We started laughing. So I got through.
Speaker 9: I was shocking my first dial too. I got through.
Speaker 2: So yeah, that's okay. So tell us what what what
Speaker 2: is your favorite meal? Since you initiated this conversation.
Speaker 9: My mother was of Germanic and Scottish descent, but I
Speaker 9: grew up in a mostly Italian neighborhood, and there was
Speaker 9: a lot of Italian women who came over with their
Speaker 9: husbands after World War Two. So if you learned to
Speaker 9: cook from a lot of these Italian women, her lasagna
Speaker 9: and meatball's rivaled ben and it was amazing. And then
Speaker 9: my grandmother of Irish descent, who lived around the court
Speaker 9: from us. Anything she made, her her boiled dinner was amazing.
Speaker 9: And and and her pies. Those are the things. If
Speaker 9: I could close my eyes and I smell an apple
Speaker 9: pie or a peach pie, or I smell a meatball lasagna,
Speaker 9: I think of my mother for the Italian food and
Speaker 9: my grandmother for those and it just it's those are
Speaker 9: some of the best memories. As we get older, I
Speaker 9: think to think about But my mother's not deceased, and
Speaker 9: my grandmother's deceased. That's my father's mother. So thinking about
Speaker 9: those food, you know, brings a lot of comfort to you,
Speaker 9: I think for a lot of people.
Speaker 2: Oh man, that's great. That is great. And the apple
Speaker 2: pie is the dessert to top it off, there's no
Speaker 2: doubt about that. Maybe even yeah, little little vanilla ice
Speaker 2: cream on top of you and you'd be all set.
Speaker 13: Well.
Speaker 9: My grandfather and his brothers they put a wedge of
Speaker 9: cheddar cheese on their apple pot.
Speaker 2: Oh, I've heard of that. I've heard of that. Yeah,
Speaker 2: that's not uncoming.
Speaker 9: That always seemed a little odd to me because everyone thinks,
Speaker 9: you know, the all the mode you have the but
Speaker 9: my all, my my grandfather and his brothers all you know,
Speaker 9: it was a wedge of cheddar and it was the
Speaker 9: extra sharp. It was like angry cheddar cheese.
Speaker 2: I like it. I'm a big cheddar cheese guy.
Speaker 9: Great talking, all.
Speaker 2: Right, great, it's great to talk with you, Brian or
Speaker 2: BC as I know you and say, Hi, did Joe
Speaker 2: talk guys?
Speaker 8: We'll do so.
Speaker 2: Don't drink too much up there tonight too, you know. Okay,
Speaker 2: go for it. Thanks guys, talk to you soon. Bye,
Speaker 2: all right, bye bye, coming right back on night Side.
Speaker 2: We got Priscilla Pelvis, we got Laurie and in Idaho,
Speaker 2: and we got one more here. The only line that's
Speaker 2: open is six, one, seven, two, five, ten thirty back on.
Speaker 1: Night Side, night Side, Boston's news Radio.
Speaker 2: We have full lines to the end here, so let's
Speaker 2: get them all in where we're gonna go here quickly, quickly, quickly.
Speaker 2: Priscilla in Newtonville, Priscilla, your favorite meal growing up, Go
Speaker 2: right ahead, Priscilla.
Speaker 11: Dan, this is from newton Though.
Speaker 13: Yeah, I know I don't have a favorite meal, but.
Speaker 11: I do like hot dogs and beans Saturday night.
Speaker 2: That's classic, classic new I had a lot of hot
Speaker 2: dogs and beans on Saturday night. I don't know if
Speaker 2: they still sirve that, but that's that's a lot of it,
Speaker 2: that's for sure, with some relish and pickles and maybe
Speaker 2: some sliced tomatoes and some bread. Yep, I'm not a
Speaker 2: big sound crowd. I could go for some some some
Speaker 2: brown bread, you know. Whatever. That's all we've That's be
Speaker 2: perfect hot dogs and beans. Is there are more traditional
Speaker 2: meal in the way, but perfect perfect, Hey, Priscilla, thank
Speaker 2: you so much for checking in direct and to the point,
Speaker 2: that was a good call. We'll talk to you first
Speaker 2: time calling. We got to give you a round of
Speaker 2: the flaws. Let's get you in here. Absolute. We're looking
Speaker 2: for the for the new callers and the and the
Speaker 2: regular cars. So you did great for number one. I'm
Speaker 2: looking forward to number two. Okay, okay, thanks, good night,
Speaker 2: good night connect Can there we go. We're gonna go next.
Speaker 2: I got Pelvis in Middleton, Massachusetts. Pelvis, you went next
Speaker 2: on NICEYCA right ahead?
Speaker 6: Well, what's up? Dan?
Speaker 5: So like I'm half Italian, half Iris, So my grandmother
Speaker 5: would do American chop suey with the elbow noodles and
Speaker 5: then yeah, yeah, and then but you're gonna put all
Speaker 5: three peppers in there, all the colors. You gotta put
Speaker 5: the onions in there. You're gonna do everything. No tomato,
Speaker 5: You're gonna really beefing up the ones they sell in
Speaker 5: the store is no good. You gotta have the real,
Speaker 5: authentic American Trump suey. But if you're not feeling well,
Speaker 5: the vitamin B twelve or the vitamin infusion is what
Speaker 5: you probably need.
Speaker 2: Yeah, I need at the rest is what I need. Okay,
Speaker 2: I'm not sure if it's an allergy or a head cold.
Speaker 5: But I think get it. Get it be twelve infusion. No,
Speaker 5: you feel like a million bucks?
Speaker 2: All right, how don't know? Where do you go get that?
Speaker 5: R R Anesthetics of my wife's words, Right in Lindfield,
Speaker 5: right by Market Street.
Speaker 2: Is that legal?
Speaker 6: I hope yes?
Speaker 3: Yeah.
Speaker 5: R n R Anesthetics is the name of the company.
Speaker 5: All right, go over there and get an infusion. You're
Speaker 5: gonna feel like a million dollars. It's gonna boost your
Speaker 5: immune system.
Speaker 13: You'll be right up to par I'll do it.
Speaker 2: Things all good things. I like that. Pelvis, Thank you man,
Speaker 2: appreciate it.
Speaker 5: All right, have a good one.
Speaker 2: All right, let's go from Pelvis and nearby Middleton. Let's
Speaker 2: go half well maybe eighty percent of the way across
Speaker 2: the country. We got Sky in California, but first lareon
Speaker 2: Idaho first, and then we get John and Kidd remain.
Speaker 2: So we're gonna we're.
Speaker 3: Gonna go out.
Speaker 15: I'm doing pretty well.
Speaker 2: What's what's the favorite meals Laurie and Idaho?
Speaker 15: Well, you know, for summer, it was if it weren't lobster,
Speaker 15: it was always on the girl, whatever it was, it's on.
Speaker 11: The pork trump.
Speaker 15: But for our favorite, like my favorite family meal for
Speaker 15: the group was was you know prime bone in prime
Speaker 15: rib and you know the like that the potatoes cooked
Speaker 15: in the pan and like you said, yeah, and we
Speaker 15: but we did a homemade chesers and the one thing
Speaker 15: I loved about it is we all get older. It
Speaker 15: was it was all in on preparation. It was a
Speaker 15: family affair, you know, the kids. We made homemade caesar salad,
Speaker 15: which has many steps. And then my dad always made
Speaker 15: Yorkshire pudding which I don't know doing notice what that is,
Speaker 15: but it's like popovers, Yeah, basically popover in a big
Speaker 15: fan And so that was his pride and joy and
Speaker 15: that was my favorite part of the meal.
Speaker 13: Was always good.
Speaker 2: Still love the popovers at Anthony's Pier four restaurant. I mean, yeah,
Speaker 2: did you get a chance and when you were living
Speaker 2: back here to hit Anthony's and Jimmy's, I.
Speaker 15: Hope, Oh yeah, Anthony's yep, yep, yeah, oh yeah, that
Speaker 15: was a go to for us if we were in Boston.
Speaker 6: For sure.
Speaker 2: I missed them. I missed both of those locations so much.
Speaker 2: They were competitors and but boy, they were just they
Speaker 2: were special places, that's and they.
Speaker 15: Were just different enough that it was you know, it
Speaker 15: didn't matter which one you went to. They were awesome
Speaker 15: in their own way.
Speaker 2: Oh they were and they and they were different. They
Speaker 2: really truly were different. Different Uh, different offerings. One you know,
Speaker 2: you knew where you were. They blindfolded you and uh
Speaker 2: and you just tasted the food. You could tell where
Speaker 2: you were. Great to hear your voice. Best part of
Speaker 2: the day. Thank you so much. Okay, all right, rough week? Okay,
Speaker 2: I know you.
Speaker 15: Are a trooper. Trooper with you.
Speaker 2: Yeah, no, I'll tell you. And I don't like to
Speaker 2: call in sick, but I came pretty close this week,
Speaker 2: I gotta tell you. But yesterday, Yesterday was tougher and
Speaker 2: then it cudd of actually Wednesday was tougher and Thursday
Speaker 2: was better, and then today it kind of snapped back
Speaker 2: at me a little bit. So I'm figuring out. I'll
Speaker 2: figure it out, Laurie. We'll talk soon. Okay, thanks much,
Speaker 2: good night. Let me go to Sky in California. Hi, Sky,
Speaker 2: how are you hey?
Speaker 16: Good evening? Hope you do as well.
Speaker 2: Yeah, I have never had you before on my show.
Speaker 2: I do not believe.
Speaker 16: Actually I have. But when I've called before, I've called
Speaker 16: in from Canton, but I had a better state of mind.
Speaker 16: So now I move back to Napa Valley in California.
Speaker 2: Oh my goodness. Well, you know Canton was the center
Speaker 2: of the universe with the Karen region.
Speaker 16: Well, I know that I've been looking at it twenty
Speaker 16: five to seven. Yeah, not even twenty four seven.
Speaker 2: So you're in Napa Valley. I have been to Napa
Speaker 2: Valley several times because our daughter was working in SF.
Speaker 2: Love Napa Valley. Love Napa Valley.
Speaker 16: Yeah, it's very beautiful, yes for sure. Anyway, first of all,
Speaker 16: before I get into our conversation, I would like to say,
Speaker 16: I want to give you com from entry for being
Speaker 16: so patient. Well, those people that you had to do
Speaker 16: with the essay on your phone, I was like seizing.
Speaker 16: I was like, oh my gosh, don't say that to Dan.
Speaker 16: That's not the light you All those conversations you have
Speaker 16: for those people of court you.
Speaker 2: Do oh yeah, oh yeah, the good ones and the
Speaker 2: bad ones sticky, But then you know what happened to
Speaker 2: my star. A couple of days they wash away. But
Speaker 2: your conversation is a great conversation. For me, and I
Speaker 2: will carry I will go to sleep tonight thinking about
Speaker 2: this conversation.
Speaker 16: Oh that would be lovely anyway, So I think the
Speaker 16: lady prior to me, which she stole my stars, and
Speaker 16: that's fine. I was gonna say. The favorite male I
Speaker 16: had before when my mummy was growing up with me
Speaker 16: was Yorkshire pudding, which obviously I'm British as you.
Speaker 2: Oh yeah yeah.
Speaker 11: And roast beef.
Speaker 2: Oh perfect, perfect. Oh that's great. That's great.
Speaker 4: Sky.
Speaker 2: You gotta call more often your I've got one more
Speaker 2: I'd like to get to. But I love your call.
Speaker 16: I really did, and I I really appreciate. I listened
Speaker 16: to every single night. I just wish I forget his name,
Speaker 16: but he was blessed. He was on from twelve to
Speaker 16: four in the morning, and I don't sleep and I
Speaker 16: listen Bob Rawley, No, no, no.
Speaker 2: Nathan, maybe you call back. Figure we'll figure it out. Okay,
Speaker 2: I've got to get to anyways.
Speaker 16: Enjoy your I enjoy your conversations. Have a birthday.
Speaker 2: Thank you right back at your sky. Thank you so much. Thanks,
Speaker 2: thank you very much, John and Kiddery. We got about
Speaker 2: thirty seconds left for you, and you got it all
Speaker 2: John gorettahead.
Speaker 12: Okay, so it's a no brainer. My favorite growing up
Speaker 12: was a dog Peanuts and cracker Jack at McCoy Stadium
Speaker 12: at least thirty times this summer. It was just amazing
Speaker 12: with my dad, he get the sounds, smell.
Speaker 2: Yeah after you. Well, we got a couple of autographs
Speaker 2: by hanging a ball over the dugout right.
Speaker 12: No, we were there so much. We actually got to
Speaker 12: walk around, be free, lose. It was us kids. If
Speaker 12: we didn't get our homework done, we go to the game.
Speaker 2: You've got it. Hey, John, come on back sooner a
Speaker 2: little bit. I want to talk to you more about baseball. Okay,
Speaker 2: thank you so much, great call.
Speaker 12: Thank you.
Speaker 2: Have a great weekend. Welcome to summer. Welcome to summer. Everyone,
Speaker 2: help you have a great weekend. I will do a
Speaker 2: very quick wrap tonight on postgame on Nightside WBZ. Nice
Speaker 2: I have with Dan Ray. If you'd like to say, hello,
Speaker 2: all dogs, all cats, all pets go to heaven. That's
Speaker 2: my pale Charlie Rays, who passed fifteen years ago. That's
Speaker 2: where all your pets are who have passed. They loved
Speaker 2: you and you love them. I do believe you'll see
Speaker 2: them again. Hope to see again next week Monday Night
Speaker 2: on Nightside. Have a wonderful weekend everyone, enjoy the start
Speaker 2: of summer. Love you all, Dann Ray for Nightside