Speaker 1: First of all, we have to get big food news. Finally.
Speaker 2: Now there is a Chick fil A in concourse at
Speaker 2: the Denver International Airport.
Speaker 1: Can we all just have a moment in a golf clap?
Speaker 1: But thought there always was one?
Speaker 2: No, it's been in B. No, yeah, there's always been
Speaker 2: one in B. And now there's one in C in
Speaker 2: the center core. I mean you eat there every day
Speaker 2: but Sunday, right, why are you not a Chick fil
Speaker 2: A person? Not really, I don't know the obsession with
Speaker 2: Chick fil A.
Speaker 1: Like, I get it. It's a good chicken sandwich. I
Speaker 1: used to. I used to enjoy it, but I don't
Speaker 1: really eat fast food. I don't really eat fast food.
Speaker 1: But it doesn't even make the cut.
Speaker 2: Like if I decide, you know, every once in a
Speaker 2: while you get a craving, right, you're like, oh you
Speaker 2: really need some fredge Friser. Oh you know, they're never
Speaker 2: in my I don't ever think about Chick fil A.
Speaker 3: Yeah, I just we just don't. We really just don't
Speaker 3: too fast food anymore, hardly at all. And part of
Speaker 3: it is because my husband has uh foods and stuties. Right,
Speaker 3: It's like, eh, it's just not even worth it. I
Speaker 3: make it better exactly.
Speaker 2: Speaking of making it better, let's talk about the French
Speaker 2: and wine for a moment, shall we.
Speaker 1: It is bubble season. I mean, do you have any
Speaker 1: go ahead, I'm gonna correct you.
Speaker 2: WoT we were gonna say that, But for many people
Speaker 2: it's bubble season. We're celebratory. There's nothing more celebratory than
Speaker 2: a wine of sparkle, a bottle of sparkling wine. And
Speaker 2: today on our blog, if you've ever wondered about how
Speaker 2: bubbles became bubbles and why it's only a champagne if
Speaker 2: it's from the Champagne region of France, you can check
Speaker 2: it out on the blog today. So let's start with
Speaker 2: a little bit of that. Yeah, when we talk about
Speaker 2: how we make wine, it's pretty basic, right. I mean,
Speaker 2: you've got the grapes, you've got a little fermentation, you've
Speaker 2: got a little sugar, you got a little whatever. But
Speaker 2: what makes it bubble? When it is? What makes one
Speaker 2: wine bubble and another wine not so.
Speaker 3: When yeast consumes sugar, it releases two things, alcohol and
Speaker 3: carbon dioxide CO two.
Speaker 1: And so that's why.
Speaker 3: When we are making if you've ever taken yeast and
Speaker 3: added it to some warm water, and some sugar. Because
Speaker 3: you're going to make some bread, it's going to start bubbling.
Speaker 3: So that's a good thing because that's what triggers the
Speaker 3: rise in yeast bread.
Speaker 1: So same thing happens when we're making wine.
Speaker 3: The question is are we going to trap that CO
Speaker 3: two that's produced from the fermentation process or are we
Speaker 3: just going to let it breathe off naturally? And so
Speaker 3: if you're just if you're just taking grape must, so
Speaker 3: that's the grape juice from crushing grapes, and either allowing
Speaker 3: natural yeast that's kind of floating around the vineyard, or
Speaker 3: you're injecting a commercialized yeast for wine making. That yeast,
Speaker 3: once it starts consuming the sugars from the grape must,
Speaker 3: it's going to produce alcohol and carbon dioxide.
Speaker 2: So in theory, you could make any wine a sparkling
Speaker 2: wine totally.
Speaker 1: You just have to capture it.
Speaker 3: So typically, so like champagne, a secondary fermentation is going
Speaker 3: to take place in the bottle. And the reason why
Speaker 3: champagne is as expensive as it is and why it
Speaker 3: has kind of this rich brioche bread biscuit yeast flavor
Speaker 3: to it is because they allow the wine then to
Speaker 3: remain in contact with the expended y cell. So after
Speaker 3: they've done their hard work and they've consumed all the
Speaker 3: sugar that they can, they've produced the alcohol, and they've
Speaker 3: produced that carbon dioxide which has been captured because they've
Speaker 3: they've put it in this bottle with a beer cap
Speaker 3: on it.
Speaker 1: Then it's going to sit there and it's just going
Speaker 1: to hang out.
Speaker 3: The wine's going to hang out intermingling with the lees
Speaker 3: or the expended e cells. That's known as surly and
Speaker 3: a lot of wines do that, whether they've if they're
Speaker 3: trapping it to kind of capture that the bubbles, or
Speaker 3: even if they're not doing that.
Speaker 1: Chardonnay often or you'll.
Speaker 3: See descriptions of it's spent six months on the lees.
Speaker 1: That's what they're saying.
Speaker 3: They're they're leaving that expendedy cell uh in contact with
Speaker 3: the wine to give it a different flavor profile.
Speaker 2: Is that what you see in the bottle, like the
Speaker 2: silt in the bottle of the wine.
Speaker 3: It can be especially if they are sometimes that is
Speaker 3: just that natural process if they have not fined and
Speaker 3: filtered the wine. Finding it helps remove some of the
Speaker 3: proteins out of the wine that can occur from harvest
Speaker 3: and everything that's going into the wine itself, but also
Speaker 3: sometimes that sediment can be from the grapes themselves if
Speaker 3: they have not filtered it off.
Speaker 1: But you'll hear terms like.
Speaker 3: You know, then you're racking the wine off of the
Speaker 3: expended YE cells. So I kind of described the difference
Speaker 3: between method champ and wahs.
Speaker 1: So that's the method used to.
Speaker 3: Make Champagne, crimon kava, all of these sparkling wines that
Speaker 3: are in that Champagne fashion versus the Italian sparkling wine
Speaker 3: called Prosecco, which most people kind of know about. Prosecca
Speaker 3: was made in It was actually a French wine maker
Speaker 3: with last named Charmont who came up with the charmont
Speaker 3: or tank method. And so what happens with that is
Speaker 3: after fermentation, they rack that wine off. Takes place in
Speaker 3: the stainless steel tank, but they'll rack the wine off
Speaker 3: of the expended E cells.
Speaker 1: What does that mean racking the wine?
Speaker 3: It's getting that wine off of your expended YE cells. Okay, okay,
Speaker 3: they want to get rid of them. So I'm just
Speaker 3: using an example here.
Speaker 2: Like your gravy separator, you're going to put it into
Speaker 2: a gravy separator and you're going to run the wine
Speaker 2: off and put the rest of the waste off, and you're.
Speaker 3: Going to put it some You want to get rid
Speaker 3: of these because you don't want that.
Speaker 1: You want to clean, crisp.
Speaker 3: Flavor profile for persecco versus having that discidy, briosh, bready
Speaker 3: kind of flavor profile that you have with those wines
Speaker 3: that are made and more of that traditional method. You
Speaker 3: also can find if you are doing more of the
Speaker 3: natural method, which is the ancient method of producing sparkling wine.
Speaker 3: It's what method Championwaw stems from. They also they don't
Speaker 3: remove it at all, so you will find bubbly wines
Speaker 3: that will have a little bit of that cloudiness and
Speaker 3: sediment in it.
Speaker 2: But it was are they the wheat beer of wine making?
Speaker 2: Is that what sort of sort of you know a
Speaker 2: lot of.
Speaker 3: Those also naturally petulant wines, their pet nats or what
Speaker 3: they're known of, they do tend to take on. I
Speaker 3: wouldn't say wheet beer. I'd say it's more of kind
Speaker 3: of like almost that sour beer. It almost has kind
Speaker 3: of that kind of tangy taste profile, which I if
Speaker 3: you have beer drinkers who at the first thing I asked,
Speaker 3: do you like sour beers?
Speaker 1: Well, yes, I do.
Speaker 3: Well, I'm going to point you over here to these
Speaker 3: petro you know, naturally petulant wines, because they, to me,
Speaker 3: have a lot more of that kind.
Speaker 1: Of close proximity to those sour beers.
Speaker 2: I had some interesting questions on the Common Spirit Health
Speaker 2: text line at five six six nine oer So is
Speaker 2: sparkling wine and cider technically the same thing?
Speaker 1: First of all, yes, wine is made from Vitus vnifera
Speaker 1: and or some type.
Speaker 2: Of talking about sparkling smarty pants. They know it's made
Speaker 2: with two different things, So yeah, I mean sparkling cider.
Speaker 1: It's okay. First of all, if it's the l chipo.
Speaker 3: Ones that you're going to get at the cap end
Speaker 3: in your grocery store that are made to look like champagne, no,
Speaker 3: those have probably had CO two injected into apple juice
Speaker 3: right to make them bubbly.
Speaker 2: Are you talking about my Martinelli's? Is that what you're
Speaker 2: talking about right now? Because I love the Martinelli's. When
Speaker 2: I want to feel fancy without any alcohol, I am
Speaker 2: going for the Martinelli's cranberry apple and I regret nothing.
Speaker 1: And I'm not judging.
Speaker 3: I'm just saying it's it's just injected with CO two.
Speaker 3: And if I'm going to do that, I'm probably going
Speaker 3: to do something with all that sugar.
Speaker 1: I'll be doing sparkling water.
Speaker 2: So this one, Mandy, what does your guests think about
Speaker 2: champagne from New Mexico. First of all, we cannot have
Speaker 2: champagne from New Mexico.
Speaker 3: It is Grue. And I know what you're talking about.
Speaker 3: It's right outside of Albuquerque, and I love Gruet. Greue
Speaker 3: is actually a champagne house in Champagna. The two sons
Speaker 3: came over, found a little micro climate right outside of Albuquerque.
Speaker 3: I've brought in Greuet. I love it. You've had it
Speaker 3: before with me, Okay, But these they send back every vintage.
Speaker 3: They send back wine that is certified by the champagne
Speaker 3: house in Champagna, but you cannot call it champagnecause it's
Speaker 3: not made in Champagna.
Speaker 1: In the first that's like a law.
Speaker 4: Right.
Speaker 1: Things you have to know about Europe.
Speaker 2: There are certain places like in Germany, they exactly prescribe
Speaker 2: what you can put in beer, right, and you have
Speaker 2: to follow and the rules for beer go back to
Speaker 2: the fourteen hundreds. What are they for wine in front of.
Speaker 1: It really just depends on the region.
Speaker 3: You know, Champagna itself, it's relatively new in terms of
Speaker 3: wine making, but like especially when you look at like
Speaker 3: Burgundy and Bordeaux, a lot of these wine making regions
Speaker 3: that have that rich history. Yeah, you are dating back
Speaker 3: to Middle Ages of when they're starting there, starting to
Speaker 3: establish some kind of the rules that they now still
Speaker 3: will adhere to. Thanks to technology, some things have been improved,
Speaker 3: but there are certain requirements, like it has to be
Speaker 3: grapes grown within this certain you know, specific village.
Speaker 1: For it to be called whatever.
Speaker 2: You I mean, that's right, it's kind of crazy, but
Speaker 2: I also kind of like it. And I always think
Speaker 2: that the Commonwealth of Kentucky should have passed some kind
Speaker 2: of rules about bourbon because now people are making bourbon
Speaker 2: all over the place, and I'm like, y'all, it's not
Speaker 2: real bourbon unless it comes from Kentucky. And I don't
Speaker 2: even drink bourbon. I'm just a snob about it. Mandy,
Speaker 2: why is the wine yogi sounding kind of sad? Is
Speaker 2: it because you and a rod are eating and drinking,
Speaker 2: you need to make her happy next time and eat
Speaker 2: and drink just saying no, the wine Yogi totally respects
Speaker 2: the fact that a Rod and I are trying to
Speaker 2: take off our thanksgetting weight. I don't think you're bothered
Speaker 2: by that. No, no, not at all. No, trust me,
Speaker 2: it's the weather.
Speaker 1: It's the weather. I'm trying to be serious.
Speaker 3: I just watched the NPR on Saturday Night Live with
Speaker 3: Alec Baldwin.
Speaker 2: So yeah, this ask your guest about chocolate wine. Is
Speaker 2: it really wine?
Speaker 4: Now?
Speaker 1: What is? I've seen it?
Speaker 2: I've just not because I love dark chocolate with like
Speaker 2: a bold red like a Timbornello or a just what
Speaker 2: you should do Rioha or Malbeck?
Speaker 1: What is this chocolate wine business?
Speaker 4: Time?
Speaker 3: It is basically they're taking cheap wine and it's usually
Speaker 3: going to be a sweet based red, cheap wine that
Speaker 3: they're adding in probably cheap chocolate into. And yes, it
Speaker 3: is a thing, and it's not my thing. And but
Speaker 3: if what does it even taste like? It tastes like
Speaker 3: like chocolate.
Speaker 1: You who with wine in it?
Speaker 4: Oh? No?
Speaker 1: I mean is it as bad as the diet red
Speaker 1: bull with wine? I don't know.
Speaker 3: I just smelled that now I was I had to
Speaker 3: had to you made a good choice to not I
Speaker 3: couldn't do that.
Speaker 1: Not consume that. I'm just I'm just saying some people
Speaker 1: love the chocolate wine. It's not my thing.
Speaker 3: I would much rather have chocolate fondu and a beautiful
Speaker 3: Chammi Sarrah that I'm gonna enjoy them together on my
Speaker 3: palette with and keep the two separate.
Speaker 2: Mandy, I thought you were against mommy wine culture. Look,
Speaker 2: we're not talking about knocking back a box of Phrensia
Speaker 2: every single night, which to me is much much different.
Speaker 1: I love wine.
Speaker 2: I love having a beautiful glass of wine with a
Speaker 2: really incredible meal. Unfortunately it doesn't like me. But I
Speaker 2: do think that you can have and appreciate wine and
Speaker 2: not be in the mommy wine culture where everything you
Speaker 2: have is like Mommy drinks because of you. I mean,
Speaker 2: you know, it's like there's a difference there, truly is,
Speaker 2: and I think that the nuance of it is important.
Speaker 1: It just is. So I'm glad you asked the question.
Speaker 1: I hope I answered it so.
Speaker 2: According to her explanation, someone was asking for clarification. Technically,
Speaker 2: sparkling wine is healthier because the yeast is eating the sugar,
Speaker 2: which means there's less sugar and sparkling wine compared to
Speaker 2: others that are probably just injected.
Speaker 1: With CO two.
Speaker 3: Now, so all wine when it is made goes through
Speaker 3: the same fermentation process. Yeast is going to consume the
Speaker 3: sugar and it will it's going to release two things,
Speaker 3: alcohol and carbon dioxide. Sparkling wine just captures both red.
Speaker 1: Wine white wine. Oh, it's still going to consume the sugar.
Speaker 3: Now, the question is when do they stop the fermentation process.
Speaker 1: How much sugar was in? How many bricks of sugar.
Speaker 3: And they measure it by bricks brix How many bricks
Speaker 3: of sugar was in the grape must to begin with,
Speaker 3: some grape varietals are going to have higher levels your beastlings,
Speaker 3: for example those moscato. There are grapes that are going
Speaker 3: to be naturally higher in sugar when they begin the
Speaker 3: fermentation process than others, say a Cabernet franc or Sirah
Speaker 3: or Merlow.
Speaker 1: They're going to have those higher bricks of sugar.
Speaker 3: So when they stop the fermentation process, that level of
Speaker 3: sugar that's left. The residual sugar is a term you'll
Speaker 3: often hear wine folks use rs residual sugar will determine
Speaker 3: how sweet that wine is. In fact, I go through
Speaker 3: a breakdown in the Black Post your different terminology when
Speaker 3: you're looking at sparkling wine, what does this mean when
Speaker 3: I see brute extra brute.
Speaker 1: Let's talk about that now.
Speaker 2: Let's talk about that for a minute, because I think
Speaker 2: that is the most confusing labeling in the history of labeling.
Speaker 2: But she actually doesn't just break down what it is.
Speaker 2: It tells you how much sugar per leader is in
Speaker 2: these and it's visually the way you have it written
Speaker 2: super helpful. But let's start at the very bottom. When
Speaker 2: you're talking about sweet wines. You know, your lambruscos whatever
Speaker 2: you got there, that's going to be do I don't
Speaker 2: even know if I've ever seen.
Speaker 1: A do d o at u x.
Speaker 3: Oh they're out there, Yeah, they're out there, and uh
Speaker 3: they those are going to be deaf.
Speaker 1: That's your sugar water, as my nephew calls it.
Speaker 3: And wine, yeah, that's your that's definitely it's going to
Speaker 3: be in that chocolate wine.
Speaker 1: Okay.
Speaker 3: Yeah, So and then they're just going to step them
Speaker 3: up where it really gets confusing, and I think on
Speaker 3: English labels is extra dry because extra dry it's lost
Speaker 3: in translation. So instead of it being demi sec which
Speaker 3: is half dry, or demi do which is half sweet,
Speaker 3: they decided to put in their extra dry and that
Speaker 3: you are still going to have some residual sugar in
Speaker 3: extra dry. If you like dry wine and you don't
Speaker 3: want residual sugar and you don't want a sweet wine,
Speaker 3: you want to look for brute or anything above brute.
Speaker 3: So that's when you get extra brute. Brute, not tour.
Speaker 3: That's what you're looking for, is the term brute, and
Speaker 3: that is the French term for dry.
Speaker 2: To be clear, root in a tour will suck the
Speaker 2: moisture out of your mouth and it is like fabulous.
Speaker 2: You better be ready because it is. I bought that
Speaker 2: one time and I you know me, I like dry wine.
Speaker 2: It was too like the I felt the water evaporating
Speaker 2: out of my mouth with every bubble that popped.
Speaker 1: That's why you need to have immediately right next to it.
Speaker 3: On a slice of back yet that also has a
Speaker 3: butter on it, and then that you've replaced the moisture
Speaker 3: and with fat.
Speaker 2: Here's the question wine yogi. I bought prosecco from Costco
Speaker 2: a few years ago. Is it okay to store upright
Speaker 2: heated basement on a shelf.
Speaker 3: So with sparkling wines, the whole laying down of a
Speaker 3: sparkling wine isn't necessary per se, because eventually what's going
Speaker 3: to happen is if you store it for too long,
Speaker 3: you're gonna lose your bubbles. If it's too warm, you
Speaker 3: can actually trigger more. If there's any residual yease leftover,
Speaker 3: it can actually trigger another fermentation, and it'll explode your
Speaker 3: bottle if it gets too hot. So you have to
Speaker 3: be really careful with storing wines. I typically do not
Speaker 3: store my sparkling wines laying down just because they're already
Speaker 3: under pressure. If you think about it that it doesn't
Speaker 3: think the gas itself is also creating that seal.
Speaker 1: The whole reason.
Speaker 3: Why we lay wines down in a wine cellar, in
Speaker 3: a cold wine cellar, not hot next to the furnace.
Speaker 3: The reason why you do that is because you want
Speaker 3: that wine to stay in contact with the quark so
Speaker 3: that the cork doesn't dry out and then allow air
Speaker 3: to seep in and begin to oxidize that wine.
Speaker 1: When you already have something.
Speaker 3: Under pressure, that's not going to happen what's going to
Speaker 3: happen before that is you're going to lose all that
Speaker 3: pressure and that bubbly wine is going to be flat
Speaker 3: and then it's it's not sparkling wine and you need
Speaker 3: to pour it out.
Speaker 1: This is a good question.
Speaker 2: What's the best kind of wine to give as a
Speaker 2: gift when you don't know if the person prefers red
Speaker 2: or white?
Speaker 1: You can always go.
Speaker 3: Rose, Always go right down the middle with a beautiful rose.
Speaker 3: And honestly, I personally think that if you are around
Speaker 3: the holiday season and if you're not really sure what
Speaker 3: kind of wine that they drink, going with kind of
Speaker 3: something that is very middle of the road, So a
Speaker 3: sparkling rose that way.
Speaker 1: Yeah, if it.
Speaker 3: Is for the New Years or you know, the holidays,
Speaker 3: Christmas or whatever that they want to enjoy some bubbles,
Speaker 3: they can if you're not sure, if you're even more
Speaker 3: nervous about that, I personally I would always show up
Speaker 3: with just one of each.
Speaker 1: Here's a red, here's a white, and then let them
Speaker 1: kind of.
Speaker 3: You can, you can't go wrong, and then that wayactly
Speaker 3: if they can enjoy what they want and then they
Speaker 3: can regift whatever wine that they didn't like.
Speaker 1: I am a queen regifter.
Speaker 2: Will I'm just gonna say this, guys, when I do
Speaker 2: drink wine, I cannot drink red wine at all anymore.
Speaker 2: And I know most people drink red wine because it
Speaker 2: has lower calories and a lower blood sugar had I
Speaker 2: cannot drink red wine at all, and everybody brings me
Speaker 2: red wine and I'm just like, no gifts, It's fine.
Speaker 2: I don't eat anything. It's it's good, so be aware.
Speaker 2: That's a great question textor I appreciate that. And as
Speaker 2: Crystal does so well when she is here the wine Yogi.
Speaker 2: By the way, she got a great blog post about
Speaker 2: all of this stuff, plus some suggestions and a bunch
Speaker 2: on shark huterie that we didn't even get to that.
Speaker 2: I love a good shark COUCHI board. I mean, come on, snacks, meat, cheese.
Speaker 1: There's nothing better. Anyway.
Speaker 2: Now it's time for the most exciting segment all the
Speaker 2: radio of its guide in the world.
Speaker 1: Of the day. All right, what is our dad joke
Speaker 1: of the day, please, Anthony.
Speaker 4: I don't think I'll ever find a stable job, because honestly,
Speaker 4: I'm not that comfortable around horses.
Speaker 1: That was bad. I knew where that was going. As
Speaker 1: soon as you said, I did, I really did.
Speaker 2: I was thinking about it, you know, being a horround horses,
Speaker 2: et cetera, et cetera.
Speaker 1: Anyway, on today's word of the day, please it is
Speaker 1: noun parsimony. Oh, this is one of those words that
Speaker 1: I always have to look up when I see it.
Speaker 3: When you're splitting hairs, you're parsing something.
Speaker 1: Maybe that sounds kind of right when you're parson.
Speaker 2: It's a parsimony is being, it's snobbery, it's looking down
Speaker 2: your nose at someone.
Speaker 4: Extreme frugality or stingyness.
Speaker 1: Parsimony.
Speaker 3: I'm not.
Speaker 1: I'm not parsimonious, So I'm just thrifty.
Speaker 2: Mercury is the closest planet to the Sun on average.
Speaker 1: How close is it in miles?
Speaker 4: I'm seven thousand.
Speaker 2: I'm gonna say one hundred thousand miles.
Speaker 1: I have absolutely no idea.
Speaker 2: Come on, guess, guess thirty six million miles and you'd
Speaker 2: be right.
Speaker 1: Oh my, yeah, we're a little under.
Speaker 2: I'm assuming if we were right there, right, it would.
Speaker 1: Have already burned to a crisp by now. Yeah, I'm
Speaker 1: not good.
Speaker 2: At space stuff. I freely admit that. All right, What
Speaker 2: is our Jeopardy category.
Speaker 4: What other than Christmas movie? Coorse in twenty eighteen bended
Speaker 4: cumber of atch?
Speaker 1: What is Grinch? Correct?
Speaker 4: Alistair sim is among those what is a Christmas Carol?
Speaker 1: No? Dang it?
Speaker 4: Among those who have played this Dickensian.
Speaker 3: Mayn Crystal Crystal with Epenezer screwed, basically.
Speaker 4: His heartwarming Frank Capra classic is It's a Wonderful Life?
Speaker 1: Correct?
Speaker 4: What is in this film Santa Tell's buddy?
Speaker 1: There are thirty tang it? What is elf? Correct? What's one?
Speaker 1: Here we go?
Speaker 4: Two memorable bits from this nineteen eighty three classic, the
Speaker 4: leg lamp Crystal Mandy?
Speaker 1: What is a Christmas Store?
Speaker 4: That a tie?
Speaker 1: That's a tie to.
Speaker 4: Two good Let's go to wearable tech Friendship brace Let's
Speaker 4: inspired Kim Shoey's designs for this rhyming brand of high
Speaker 4: tech trackers.
Speaker 1: Crystal Crystal.
Speaker 2: That is, oh dang it, Crystal winds.
Speaker 1: And and you had one you always talked about you?
Speaker 1: I know now I'm on.
Speaker 2: I've moved on my garment, and I will say my
Speaker 2: garment is a far superior.
Speaker 1: Brand I have. I have the Samsung the same.
Speaker 2: I might I might switch over. Google's gotta watch now,
Speaker 2: and I love my Google phone.
Speaker 1: I just got a new pixel and I gotta tell
Speaker 1: you Samsung phone. Yeah, and I together how they get
Speaker 1: your Crystal.
Speaker 2: They get you in the family and then you're like,
Speaker 2: oh gee, I might get something else and they're like, no, no, no.
Speaker 1: That won't happen with us. And now I'm gonna need
Speaker 1: to like, I got a Samsung fridge.
Speaker 2: I just saw a post on X that said no nuts.
Speaker 2: I can't remember what I was gonna say, but I'm
Speaker 2: out of time anyway, Crystal, ILL see you next time.
Speaker 2: Merry Christmas, Mary Young Lady