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Speaker 1: Come on down. It's time for Skies Wheel of Food.

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Speaker 2: It was like nervous splash, excited. I don't know which

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Speaker 2: way this is gonna go.

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Speaker 1: We spend the wheel wherever it lands. Sky Guys, Wheel

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Speaker 1: of Food. Are we making progress? I mean last week

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Speaker 1: there was no over dramatic gaggy and throwing up and crying.

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Speaker 1: She didn't like it, don't get me wrong. There's a

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Speaker 1: stuffed bell pepper. She didn't like the what she called

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Speaker 1: the mush factor, so mushy. But the flavor, she said,

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Speaker 1: wasn't terrible.

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Speaker 3: That was surprising.

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Speaker 2: I didn't hate the flavor, but it was like mush

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Speaker 2: with hard little rocks. And the rocks it was uncooked rice.

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Speaker 2: It was mush and uncooked rice, and it was.

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Speaker 4: I tried it afterward. I tried it the rocks it

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Speaker 4: was cooked rice.

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Speaker 2: Yeah, yeah, Jamie tried it. Said there were rocks, really rocks. Yeah,

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Speaker 2: you said, what's the hard stuff in here?

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Speaker 4: Is what you say? Ross?

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Speaker 3: But he said, what's the hard stuff?

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Speaker 1: Okay, So maybe we're not making progress. I thought we

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Speaker 1: were making a little bit of progress, but maybe not.

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Speaker 2: Yeah. Last night was a wild moment for me because

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Speaker 2: I had to have a sit down with my daughter

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Speaker 2: to talk to her about how she needs to try

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Speaker 2: eating more foods.

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Speaker 4: Wow, how dare you?

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Speaker 2: And I don't preacha, Papa did preach and I know,

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Speaker 2: I know, and I kind of had to do it

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Speaker 2: with like a straight face, knowing that I was a

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Speaker 2: one hundred and fifty percent being a hypocrite.

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Speaker 1: And those are things that you have with your toddler again,

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Speaker 1: not your sixteen year olds.

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Speaker 2: Okay, well yeah, wild Well maybe may have given her

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Speaker 2: some bad habits.

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Speaker 1: Yeah no, no, definitely not.

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Speaker 4: Maybe there's no really sure she's listening right now.

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Speaker 3: No one really knows.

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Speaker 2: But yeah, I did have to have that talk and

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Speaker 2: felt like a hypocrite. She she kind of blew me off.

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Speaker 3: Honestly.

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Speaker 2: It was kind of like she was just saying okay,

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Speaker 2: yeah mom, But it was more of like okay, if

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Speaker 2: I say yes, well you just stop talking type of vibe.

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Speaker 3: So that's how that went.

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Speaker 1: You can't live off Ba and Rice. I don't think

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Speaker 1: you can.

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Speaker 4: Yeah, there was a.

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Speaker 2: Big protest about my dinner last night of chicken breast,

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Speaker 2: baked potato, and green beans.

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Speaker 1: That's the standard dinner.

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Speaker 3: I can't make it any more.

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Speaker 4: Basically, I feel like there's no flavoring.

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Speaker 1: No, they're like the rain of salt is too spicy. Well,

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Speaker 1: we'll see what happens in here. Now remember that advice

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Speaker 1: you gave.

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Speaker 3: Ye better attitude? Yes, you need the nutrition.

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Speaker 1: Yes, remember that advice as we spin the wheel. Oh okay, uh. Well,

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Speaker 1: last year we sort of went international and we we

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Speaker 1: we took a trip around the world.

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Speaker 4: It was funsports out.

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Speaker 1: Yeah, and you did not care for that.

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Speaker 3: I didn't thank you.

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Speaker 1: Well, we're going back overseas again. These are a lot

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Speaker 1: of standard dishes you know that you can get here

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Speaker 1: in America. You know, like if you've got fish and chips,

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Speaker 1: obviously that is a dish that is okay, can you

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Speaker 1: I'm not saying you're getting fish and chips, although put

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Speaker 1: that on the wheel and I love it. That's true.

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Speaker 1: That is true. We got an air fright, we got

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Speaker 1: an air Yeah, that's true. No, sky, we are headed

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Speaker 1: to Spain, Spain, because this is a dish that I'm

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Speaker 1: not that familiar with it. To be honest with you,

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Speaker 1: I'll tell you what it is. It is Spanish chicken

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Speaker 1: in rice, which is all things you like that.

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Speaker 4: What is that? I don't really know. It sounds basically.

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Speaker 1: Spanish chicken is again very heavy on the like paprika spices.

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Speaker 1: You don't I do even know what paprika is.

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Speaker 4: It's red and smoky. Yeah, but this is not that pungent.

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Speaker 4: It's too smoky, too small.

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Speaker 3: I don't like smoky.

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Speaker 4: I don't care for barbecue.

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Speaker 3: I don't like think smoky.

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Speaker 1: It's so different than what you're saying. It's not being smoked.

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Speaker 1: I don't know.

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Speaker 2: I know, but that's smoky flavor. Don't care for Stop it.

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Speaker 1: Remember your advice to yourself.

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Speaker 4: I know what paprika is.

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Speaker 1: Bro okay. So it's heavy on the paprika. And then uh,

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Speaker 1: there is a sauce involved. It's over rice a better

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Speaker 1: rice which you like? You like chicken rice, chicken breast? Okay, chicken,

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Speaker 1: you like rice a sauce. This is where we might

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Speaker 1: go a little south here. It is heavy on all it.

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Speaker 1: I don't know what kind of green. I don't know

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Speaker 1: why I'm gonna be like Emily is not in all

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Speaker 1: his hands, so I don't think like this. And then

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Speaker 1: there is a little fun Papa sweetness that with sweetness.

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Speaker 4: Oh wow, it's a wild dish.

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Speaker 1: Olives and Papa very standard with you know, a lot

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Speaker 1: of dishes over, you know, like the Mediterranean world. I

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Speaker 1: feel like also in Middle Eastern you're gonna get a

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Speaker 1: lot of that kind of stuff. So Spanish chicken, what

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Speaker 1: do you mean?

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Speaker 4: No, you can't say it doesn't.

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Speaker 2: Like you may if you would have said black olives,

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Speaker 2: we may have had a shot.

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Speaker 1: You don't like greenholes?

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Speaker 4: Oh?

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Speaker 3: I like hate green all I like can't eat well,

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Speaker 3: it makes.

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Speaker 1: You feel better. I love green Do you really? How

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Speaker 1: could you not? I like them, They're so good. I

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Speaker 1: like them.

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Speaker 4: I don't like any all though. I don't know the

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Speaker 4: difference between the flavors, like I don't like black ones.

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Speaker 1: Massive difference. Green has a more pungent, sort of briny taste. Brini. Yeah,

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Speaker 1: so I mean you're gonna get that. Stop saying that.

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Speaker 3: It's just coming out. I can't control you like it.

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Speaker 1: Green olives just part of the dish. It's not like,

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Speaker 1: you know, like inside.

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Speaker 2: If it's like in the Martini chicken bread would be

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Speaker 2: one martini. No, uh, it depends. Is this a garnish

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Speaker 2: or is this like part of the dis It's.

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Speaker 1: Part of the part of the Emily, would you like

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Speaker 1: to present her with the Spanish chicken.

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Speaker 3: And rice, Like, where do you even order this?

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Speaker 1: Many places? Look at that little pop color.

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Speaker 4: That's a gorgeous thank you, eat with your eyes, gorgeous.

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Speaker 3: U we got a mixed bag here.

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Speaker 2: Well, when you first took it off, I was thrilled

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Speaker 2: because when you said sauce, I was envisioning like a.

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Speaker 4: Creamy liquid, like a stew.

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Speaker 1: Almost.

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Speaker 2: Yes, like this was going to be in some sort

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Speaker 2: of weird, funky weird yeah, but no, this looks kind

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Speaker 2: of nice and dry, which is good. But then I

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Speaker 2: realized what I'm looking at, and that's a pile of

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Speaker 2: green olives. I mean sure, And they're not like minced

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Speaker 2: up like tiny pieces. They're like cut just in half,

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Speaker 2: so they're.

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Speaker 4: They're chopped up down part of the dish, part of

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Speaker 4: the dish.

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Speaker 3: But why, I guess they're gross.

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Speaker 1: Your friend Emily here is prepare your bikes.

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Speaker 2: So yeah, she always does. I don't know how that started.

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Speaker 2: Why we do because you act like so much. I

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Speaker 2: don't act like you do.

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Speaker 1: You would take one grade of rice right now and

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Speaker 1: be like I tried it like a baby, that's it.

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Speaker 4: She would take that rice over here that has nothing

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Speaker 4: on it. Yeah, that's why has gotten that's a good spot.

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Speaker 4: That's a good spot. What did you tell your daughter

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Speaker 4: last night?

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Speaker 1: Oh? Here we go.

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Speaker 2: Well, that she needs to eat more, specifically protein and

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Speaker 2: a chicken, and if we're cooking something basic, she has

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Speaker 2: to at least give it a try. We're never going

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Speaker 2: to cook anything outrageous like this is the sane dish

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Speaker 2: from like Mars. We're never going to put that on

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Speaker 2: the table. But I did say she needs to have

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Speaker 2: an open mind and.

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Speaker 3: A better example. Follow she's asleep right now. I don't

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Speaker 3: think that might matter.

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Speaker 1: All right, Emily, would you like to get in there?

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Speaker 1: This is your favorite part.

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Speaker 4: Now that you pointed it out, I want to do

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Speaker 4: it even more now.

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Speaker 3: Why, I mean, that's not a nice human thing to say.

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Speaker 4: Piece of chicken.

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Speaker 1: In half.

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Speaker 2: I mean that's like seven bites, that's seven smaller raisins.

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Speaker 1: I hate raisins.

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Speaker 4: That is all that the chicken is not dry sauce.

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Speaker 1: So it looks pretty good. There you go, all right,

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Speaker 1: here we go sky.

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Speaker 4: Pick it up and wave it around and everything.

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Speaker 1: You're so right?

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Speaker 4: Do that? You do it every time that we'll She'll

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Speaker 4: sit here and talk for five minutes with the for.

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Speaker 3: We're a radio show. Is kind of what we do.

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Speaker 4: So okay, oh like that?

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Speaker 1: All right, Sky, here we go. What is why are

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Speaker 1: you going?

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Speaker 3: I got a waft, I got a waft.

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Speaker 1: And what did you get?

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Speaker 3: I don't spicies.

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Speaker 2: It's spicies like it feels like this is Crie's cousin, orsa.

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Speaker 4: Cousin. We all know how I feel about.

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Speaker 3: Okay, can you not point that out?

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Speaker 4: Oh no, the vinegar?

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Speaker 1: Okay, okay, it's in your head.

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Speaker 4: I'm fine, daughter, come on fine, Here we go.

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Speaker 1: Down the hatch. Make a point here, Sky be a

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Speaker 1: big girl, big girl, big girl panties, Spanish chick. Okay,

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Speaker 1: you definitely had big panties.

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Speaker 2: Okay, big panties, I said, big girl panties.

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Speaker 1: Oh, down the hatch, here we go. Big mouth okay,

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Speaker 1: oh out. It literally didn't even hit her tongue.

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Speaker 4: Oh the smell, Oh she does have a can smell anything,

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Speaker 4: and you're not. We have the same not Hey.

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Speaker 1: All right, what is happening. There's a lot of a

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Speaker 1: lot of shocking and crossing and moving.

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Speaker 4: I don't think she hates it as much as she's leading.

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Speaker 1: I don't know, I don't understand what's happening. Yeah, it's

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Speaker 1: just oh, she just flips that.

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Speaker 3: Wasn't nice through the chicken in about twenty minutes.

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Speaker 4: Oh, come on, she's very sensitive.

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Speaker 1: I don't understand.

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Speaker 4: It's a little Okay, can you cut very easily too?

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Speaker 2: I'm missing Okay, here's the thing.

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Speaker 1: Oh no, every time there's a thing.

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Speaker 2: Very similar to last week. The flavors in there are

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Speaker 2: are are horrible. I was almost going to say a delight,

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Speaker 2: but that'd be a lie. They aren't horrible really, but

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Speaker 2: when I hit the olive bite, it ruins everything. So

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Speaker 2: if like I was at a restaurant, I'm like, oh,

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Speaker 2: I'll have the market.

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Speaker 1: I think it can.

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Speaker 2: I enjoyed the sweetness of the raisins that saved.

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Speaker 3: The day, but that olive ruineday.

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Speaker 1: So why did you react before it even hits your mouth?

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Speaker 1: Because it hit my nostrils? Which does it? Does it

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Speaker 1: smell good?

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Speaker 2: It smell It gave a curry smell to me, But

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Speaker 2: then I didn't get the taste of curry, which was

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Speaker 2: a delight, but because because it's not curry but the olives.

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Speaker 3: Yeah, so back to you and more of it.

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Speaker 1: Okay, Well, there you go. I guess we're not taking

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Speaker 1: a trip to Spain and top Us I guess