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Speaker 1: Hey, this is Annie and Samantha and welcome to Steph Mom.

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Speaker 1: Never told your protection of I Heart Radio. Okay, guys,

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Speaker 1: it's time again for a happy hour addition, so everyone

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Speaker 1: grab whatever drink you may have and you may not have,

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Speaker 1: and or if you have a snack, bring your snack along.

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Speaker 1: Who knows. Whatever you do, whatever you do during a

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Speaker 1: happy hour ago and usually we wait till the end

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Speaker 1: because we forget but a drink responsibly. Yes, b you

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Speaker 1: don't have to drink at all. If you don't want to.

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Speaker 1: Once again, you can just join us to have a conversation.

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Speaker 1: But oh, I'm so excited about today. We're so excited

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Speaker 1: about today because we have the loveliest, one of the

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Speaker 1: bestest and one of the coolest Holly Fry Hi chicken Ease.

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Speaker 1: So excited because I get to hang with two of

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Speaker 1: my favorites and have cocktails, which none of us have

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Speaker 1: gotten to do together in a while. And we've had

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Speaker 1: some fun having cocktails together. We remained on those days

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Speaker 1: so often Any and I because we were in disney

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Speaker 1: World or Disneyland, disney World, we were disney World. Well,

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Speaker 1: we've been both with Hollywood and disney World. Yeah, That's

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Speaker 1: what I'm talking about with Colley, specifically with Disney World.

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Speaker 1: I even had two different dates with say like I So,

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Speaker 1: I got you many drinks at Jocks Hangar Bar at

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Speaker 1: Disney Springs, which is one of my favorite places in

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Speaker 1: the world. Yes, and it was quite delightful and I

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Speaker 1: missed those days. But oh and then we was at

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Speaker 1: you at tux Hangar Bar. We went to abricadad Bar

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Speaker 1: as well. I know, yes we did. Were you had both? Yes, yes,

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Speaker 1: we have both of those. I was abound of those. Wow.

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Speaker 1: I was at a puppet festival a festival during this

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Speaker 1: awesome But I have had drinks in Disney World at

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Speaker 1: other times together. That's right. That you are closer to Holly.

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Speaker 1: I try to claim it, though sometimes that's try But

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Speaker 1: if you don't already know which, I have a feeling

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Speaker 1: you already know. Holly comes from so many of the shows,

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Speaker 1: including Stuff you missed in History Class and the New

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Speaker 1: War podcast of Criminalia. Can you kind of tell us

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Speaker 1: what that podcast is about? Yeah? Criminalia is a historical

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Speaker 1: true crime podcast, so we basically set up each season

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Speaker 1: around the theme of one crime. Season one was all

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Speaker 1: Lady Poisoners. Um we are now into season two, which

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Speaker 1: is Historical Stalkers, which we have no gender, sex identity

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Speaker 1: rules on who we cover on that one, and then

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Speaker 1: we're deciding what season three is going to be because

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Speaker 1: even though we do it's seasonally, we just roll from

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Speaker 1: one to the other. We don't take breaks right right,

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Speaker 1: right brakes? What are those? Right? I don't know. And

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Speaker 1: because this is a happy Hour, we have been featuring

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Speaker 1: different drinks or different cocktails or different companies. I guess

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Speaker 1: that feature types of beverages. We brought hollyw on because she,

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Speaker 1: along with these podcasts, especially season one, you have made

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Speaker 1: theme cocktails, which has been really delightful. If you're not

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Speaker 1: following Holloway on Twitter, you should because she definitely has

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Speaker 1: all of those little recipes up there and her experiences

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Speaker 1: with creating these recipes or bringing out these recipes. And

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Speaker 1: you sent one to us, can you kind of describe

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Speaker 1: it to us? Shure, So I'll do a little bit

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Speaker 1: of set up so it makes sense. We're doing a

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Speaker 1: cocktail that is based on our episode on a woman

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Speaker 1: named Hieronymous Spara who went by Laspara, and she uh

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Speaker 1: may have been born in Greece, but she was primarily

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Speaker 1: in Rome in the sixteen hundreds, and at that point

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Speaker 1: in time, you couldn't get divorced in Rome. So she

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Speaker 1: would have these meetings, like little seminars where she would

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Speaker 1: have the women of Rome come and she would teach

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Speaker 1: them how to poison their husbands. I mean, no bad, right,

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Speaker 1: Sti't poison people, that's how people. But it's an interesting

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Speaker 1: idea and an interesting kind of way to think about

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Speaker 1: women figuring out how to take power for themselves when

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Speaker 1: they're in a society where they don't really have much agency. Again,

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Speaker 1: don't poison people. Don't cheer for it, but understand that

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Speaker 1: it's an interesting avenue. But what they got me to

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Speaker 1: thinking about was what kind of thing one might serve

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Speaker 1: at such an event. And so I came up with

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Speaker 1: a cocktail called Poison Society Punch, which is super easy

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Speaker 1: to make. It's uh, four ounces of cranberry juice, four

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Speaker 1: ounces of champagne, and an ounce of amoretto. And it's

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Speaker 1: kind of a nice, splashy punch that isn't too heavy hitting.

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Speaker 1: You know, if you were at a Poison Society meeting,

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Speaker 1: you could have two or three and not walk out

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Speaker 1: completely Stumblina It's become one of my favorite cocktails. And

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Speaker 1: I've got mine in my shaker, and um, because it

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Speaker 1: does have champagne in it. I've made some mistakes. We

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Speaker 1: won't talk about it. We weren't going to lie. I

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Speaker 1: can't do it. I tell myself all the time. But I,

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Speaker 1: y'all can hear in the metal shaker. I guess I'm

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Speaker 1: nice in here. She's actually stirring very gently. She's not

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Speaker 1: giving it a good heart shake that would come at all,

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Speaker 1: not at all, I'm not. I don't have a towel

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Speaker 1: to clean up my messages at all about anybody, don't.

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Speaker 1: I'm actually really kind of scared that I'm about to

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Speaker 1: pour it all over my computer, So maybe leave that

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Speaker 1: little bit. I'm for it the wrong way. Still, Oh

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Speaker 1: my gosh, Oh what's beautiful? Isn't it pretty? So I

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Speaker 1: don't have a fancy glass like you do, Hallie thought fancy.

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Speaker 1: It's just a coupe. These are easy to Star Wars

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Speaker 1: service glass. I wish I had a Star Wars etched

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Speaker 1: coup and maybe I'll do that. But yeah, like a

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Speaker 1: coup is a glass that it's an an alternate to

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Speaker 1: the champagne flute. You could serve champagne in it. A

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Speaker 1: lot of people also like to serve a dessert in

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Speaker 1: a coupe. They've been around for a long time, and

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Speaker 1: it must be the nineteen twenties exactly, if everybody has

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Speaker 1: seen the gift of Leonardo DiCaprio and Gatsby. Right there,

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Speaker 1: he's holding a coupe for context. Yeah, I am using

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Speaker 1: a beer stein. Not really, it's kind of it's a

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Speaker 1: kind of weird like goblets like a glass. Okay, well, fine,

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Speaker 1: well I got from the brewery though you're ready. It's

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Speaker 1: more of a um it's a I don't I'm not

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Speaker 1: a beer drinker, so I wouldn't know. But it's it's

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Speaker 1: not fluted at the top like a day glass would be.

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Speaker 1: So you're right, okay, So I'm gonna take my SIPs.

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Speaker 1: Oh yeah, right, it's lovely. Yes, I can see discussing

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Speaker 1: poisoning my husband while drinking this. Right, I'm telling you

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Speaker 1: this has now become steady rotation at the fry house.

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Speaker 1: I would never poison my beloved part of the cutest.

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Speaker 1: I can't stand it. I can't stand how cute you are.

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Speaker 1: I'm not gonna lie, but I did to ask because

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Speaker 1: you just you know, this is something that we were

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Speaker 1: like thinking of. How would I do this poisoning? What

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Speaker 1: would we do? I asked, And I was like, so

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Speaker 1: think about this. But let's say you're having a Game

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Speaker 1: of Thrones moment you want yourself yeah and and deny,

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Speaker 1: and what kind of drink would you make for yourself

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Speaker 1: in order to go down? If this is how you

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Speaker 1: go out, I think that was really what they're looking

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Speaker 1: for it. Here's the thing, right, So I love a cocktail.

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Speaker 1: I love a little bit of fun mixing of things.

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Speaker 1: But as you guys both know, I have been drinking

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Speaker 1: the one same cocktail since I was way too young

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Speaker 1: to drink, which is vodka diet coke, and so I

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Speaker 1: feel like, you know, I've been with that one for

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Speaker 1: a long time. That's that's gonna be there. You're going

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Speaker 1: out and glory. I feel like it's like my comfort

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Speaker 1: beverage in some ways, little arsenic in the vodka and

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Speaker 1: diet coke in the story, I don't really want to

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Speaker 1: go by arsenic. It's a terrible way to go, but yeah,

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Speaker 1: don't do it. But also the most common among all

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Speaker 1: of our poisoning stories. It became the start of the

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Speaker 1: show really and also in a lot of makeup, apparently

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Speaker 1: a lot more than you would think. Well, it's also

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Speaker 1: naturally occurring, right, Like contains arsenic naturally, but just not

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Speaker 1: in amounts that are deadly. You would have to eat

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Speaker 1: a lot of rice at once, and then you would

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Speaker 1: see your stomach would rupture before you would get enough

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Speaker 1: in you to actually kill you through poison. I know

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Speaker 1: I've made this the most enjoyable and peppy moment of

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Speaker 1: our day. This is why you're here, this is what

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Speaker 1: would do it you could die. So I'm really interested

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Speaker 1: as someone who would I make cocktails, like even new cocktails.

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Speaker 1: I'm just like, this looks fine. I have no like

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Speaker 1: perception making new cocktails other than like my three ingredients

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Speaker 1: I used. So I'm I'm curious about how you experiment

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Speaker 1: with these recipes, how you come up with them, Like

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Speaker 1: is this something that's new for you, or like just

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Speaker 1: your whole experience coming up with these cocktails. So I

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Speaker 1: will say I'm not a bartender. I have never been

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Speaker 1: a bartender, but I know a lot of bartenders and

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Speaker 1: sure have done a lot of drinking in my time.

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Speaker 1: Part of it, right is just initially figuring out what

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Speaker 1: you like. And then if you're somebody like me who

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Speaker 1: is not risk averse, being like, let's just dry putting

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Speaker 1: smash stuff in here, um and really I I there's

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Speaker 1: actually an episode of Criminalia that just recently came out

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Speaker 1: where we talked about boy Jones, who was sometimes called

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Speaker 1: Queen Victoria's stalker. He really just wanted to break into

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Speaker 1: the palace over and over. I like to call him

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Speaker 1: mostly harmless because he was not really doing anything terribly nefarious.

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Speaker 1: He kind of just wanted to say, oh, do you know,

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Speaker 1: I broke into the palace. And so one of the

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Speaker 1: things that I talked about at the end of that

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Speaker 1: show in our our cocktail segment was a drink ideology.

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Speaker 1: We like to do what we call choose your own

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Speaker 1: Adventure cocktails, and it's called mostly harmless and it's basically

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Speaker 1: just like an ounce of any liquor with I don't remember,

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Speaker 1: like four or five ounces of a mixer you think

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Speaker 1: might be a nice combo, And if you start playing

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Speaker 1: with just that simple combination, you'll pretty soon be like, oh,

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Speaker 1: you know, I mixed violet liquor with some ginger ale

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Speaker 1: and got something really interesting. I wonder what happens if

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Speaker 1: I also kick in like an ounce of vodka, gin

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Speaker 1: et cetera, like, and then you just experimenting. You just

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Speaker 1: have to know some cocktails are going to go down

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Speaker 1: the dream. Give yourself permission to make mistakes, and then

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Speaker 1: just find what you love. Even with the Poison Society punch.

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Speaker 1: And I'm glad you mentioned. If you don't want to

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Speaker 1: drink at all, you can also do a version of this.

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Speaker 1: It's just cranberry juice and ginger ale, which is like

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Speaker 1: a classic party punch that people have been drinking forever.

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Speaker 1: But it's still really and beautiful and you get that

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Speaker 1: lovely pink color. And you could do that without any alcohol.

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Speaker 1: Just play with you can put bidders in non alcohol drinks.

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Speaker 1: It's all just about playing and finding what tastes good.

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Speaker 1: Do you? Yeah, any kind of Lacroix. I love Lacroix.

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Speaker 1: I keep talking about Lacroix. Someone. No. Yeah, by the way,

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Speaker 1: we're not we're not sponsored by anything any company this time.

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Speaker 1: But yeah, no, Holly Fry is not sponsoring the show.

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Speaker 1: I feel like Holly Fried sometimes sponsors me just to

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Speaker 1: make sure that I'm Okayny Cupcakes occasion, bring you a

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Speaker 1: sweet Yes, she's about I forgot about the cupcake delivery.

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Speaker 1: That was really where you fell in love. I'm not

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Speaker 1: gonna lie takes the cup owl was like, okay, this

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Speaker 1: woman not only fulfilled the cupcake wish but also allowed

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Speaker 1: me to stay in my hotel room when everybody else

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Speaker 1: was partying and fall asleep with a cupcake. Yes, sometimes

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Speaker 1: that's all you need. It was is still one of

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Speaker 1: my favorite times in Florida. Sorry y'all, but yeah, I

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Speaker 1: think this is really fun because I don't know if

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Speaker 1: anybody has told you, which I don't know how they

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Speaker 1: would because we haven't talk to you. Andie and I

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Speaker 1: have been creating themed cocktails. Oh yeah, I'm going to

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Speaker 1: tell it based on Star Wars, the original trilogies. We

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Speaker 1: have tried to play with, trying to create our own

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Speaker 1: cocktails so we can have a festive day drinking throughout

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Speaker 1: the movies. Oh yum. I mean I have so many

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Speaker 1: ideas already, right right. I have to calm her down

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Speaker 1: because I have pretty sure she has about fifty names

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Speaker 1: of cocktails, and I'm like, I need I need you

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Speaker 1: to calm down. I need you to calm down. I

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Speaker 1: have so many ideas. There's like a really yummy Tonton

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Speaker 1: Cocktails somewhere in there where you start with the basic

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Speaker 1: snow cone and then you drizzle like a peppermint liqueur

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Speaker 1: over it. Oh yeah, we were thinking about Yeah, so

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Speaker 1: who's gonna make a snow cot? Do you have snow

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Speaker 1: cone machine? Though? I can invest remember it was one

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Speaker 1: that you could creak it off. Yeah. Really. You can

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Speaker 1: also just shave ice on like a greater if you're

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Speaker 1: really fast, but you have to be quick and in

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Speaker 1: a cold place or it will melt pretty quickly. Right,

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Speaker 1: very very good. It just becomes a very cold drink,

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Speaker 1: which is still the li show. So I like it.

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Speaker 1: If it snows, we can make out a snow creep. Okay,

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Speaker 1: both extek about my idea, so collect the snows. I

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Speaker 1: just don't want something to be in the snow that

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Speaker 1: I don't you can't even I guess George is really

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Speaker 1: bad that way, and that I've ever had I've ever

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Speaker 1: had those snow cream was in the ninety was it

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Speaker 1: the ninety two store three storm and I was living

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Speaker 1: in l G, Georgia. I we literally got four ft

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Speaker 1: of snow and so at like day five is when

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Speaker 1: my mother went and collected snow on the top of

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Speaker 1: and that's how we made it. And I never knew

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Speaker 1: what it was. Was Was like, what is this? The year

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Speaker 1: I moved to Georgia and I'd come from Alaska and

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Speaker 1: I was like, what the hell is this? But that's okay.

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Speaker 1: So coming back to Star Wars because I have to ask,

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Speaker 1: because again following your Twitter, you have gotten on a

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Speaker 1: big adventure Holly on creating all these different craps, which,

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Speaker 1: by the way, which is what I love about you.

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Speaker 1: I'm like, I cannot be as cold as this woman

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Speaker 1: because I can't make things. That's what I've discovered about myself.

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Speaker 1: And I say this as a person who tried to

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Speaker 1: crotiate no nit nits, thank you. So I can't even

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Speaker 1: remember what I did. Nit and I got like probably

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Speaker 1: three inches long, and I quit because I was like, oh,

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Speaker 1: there are us all unraveling. I'm done. But um, you've

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Speaker 1: also been playing with doing recipes from specific cookbooks and

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Speaker 1: what it happened to be Star Wars themed right right,

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Speaker 1: it's the Galaxy's Edge cookbook, which came out like a

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Speaker 1: year and some change ago. Because I it took me

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Speaker 1: more than a year to get through it all, which

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Speaker 1: I love Galaxy's Edge like it's I have rabies when

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Speaker 1: I think about it. That's the thing that I miss

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Speaker 1: more than anything else in not traveling right now. And

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Speaker 1: so the cookbook is a combination of things, some things

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Speaker 1: that are like what you would find in Galaxy's Edge

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Speaker 1: to purchase, although the versions are not always identical. Ronto

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Speaker 1: raps are like the most delicious thing you can buy

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Speaker 1: in Galaxy's Edge. It's just a basic a really delicious

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Speaker 1: flat bread with a pork sausage and this really beautifully

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Speaker 1: roasted shaved pork and there's a peppercorn slaw on it

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Speaker 1: and it's super yummy. And the one in the cookbook

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Speaker 1: is also yummy, but it is not that at all.

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Speaker 1: It's like a ground arrezo and some other stuff and

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Speaker 1: it's got guac on it. It's a very different animal,

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Speaker 1: not bad at all, just not the same thing. So

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Speaker 1: because of my rabies, I just decided I would make

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Speaker 1: every single thing in the cookbook, and which took me

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Speaker 1: a while, but I got through that was really impressed

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Speaker 1: and everything I was just watching, I was like, I

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Speaker 1: want that, I want this. I will say I'm a

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Speaker 1: big fan of the novelty cookbook, like I have all

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Speaker 1: of the cookie I have the Ratatoui Cookbook, I have

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Speaker 1: the Princess Tiana Cookbook. I have the previous Star Wars cookbooks,

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Speaker 1: which are aged down a little bit more like those

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Speaker 1: are more like cookbooks for kids to get them involved

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Speaker 1: in the kitchen, which is great and for there are

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Speaker 1: certainly days when I'm like, yes, that is exactly the

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Speaker 1: level I want to work with. But the Galaxies a

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Speaker 1: cookbook is actually like great delicious grown up recipes, including

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Speaker 1: cocktails by the way, And it's just if you're into

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Speaker 1: food at all, it's a really fun little adventure to

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Speaker 1: add probably some flavors you're not including in your everyday

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Speaker 1: cooking that might you know, shift your gears a little

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Speaker 1: bit and be like, oh, yeah, I actually should be

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Speaker 1: putting gara masala in a lot more dishes, or yeah,

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Speaker 1: I should be putting cardamom in my tea every day.

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Speaker 1: So yeah, there's just a lot of fun to be

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Speaker 1: had there. So what's your favorite recipe out of that

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Speaker 1: cook Look, oh, I'm trying to think. So there is

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Speaker 1: the name of it is terrible and wonderful. There's a

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Speaker 1: bread in there called munch fungus loaf, which is really

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Speaker 1: it's a mushroom bread, and I have to say it is.

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Speaker 1: I used it to make the best croak monsieur ever.

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Speaker 1: It's super delicious. And there is a stew in there

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Speaker 1: called Mandalorian stew that is absolutely delicious. Has a little

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Speaker 1: heat on it. I usually add a little yogurt to

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Speaker 1: mine before I serve it because I cannot handle the

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Speaker 1: level of heat because I am avoice. There is I'm

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Speaker 1: trying to think of my ververy favorite, which is tricky.

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Speaker 1: There's a really yummy appetizer called rings of Hudalah, which

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Speaker 1: is onion rings that are wrapped in maple coated bacon

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Speaker 1: like brown sugar coated bacon. Excuse me, yes, ma'am, that

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Speaker 1: is the correct face you're making. Yes, I bet you

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Speaker 1: can imagine, though I just went to a place. Give

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Speaker 1: me a minute, and I will say even like the

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Speaker 1: One of the things that has made it into regular

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Speaker 1: rotation at our house is their version of doubled eggs,

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Speaker 1: which they call Pecobe eggs, has a little bit more

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Speaker 1: of a twist with Asian flavors, where you're using sesame

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Speaker 1: oil and white Mieso paste instead of like the usual

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Speaker 1: just mayonnaise and dried bustard or whatever, and it is

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Speaker 1: so good. The first time my beloved had one, he

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Speaker 1: was like, this is the only way we make doubled

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Speaker 1: eggs going forward. I was like, that's fine, and I

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Speaker 1: mean he's like a Southern boy born in bread, so

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Speaker 1: for him to abandon the whole mayonnaise based eggs. I

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Speaker 1: don't like mayo, so that makes it even better. They're

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Speaker 1: come home. They have a little stree racha on top,

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Speaker 1: so you get a little pop of heat. Perfect. You

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Speaker 1: not made the same face at that point and was like,

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Speaker 1: oh yeah, like you wanted to make out with the

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Speaker 1: egg a little bit. Kind of understand. It's fine, Everything's

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Speaker 1: fine everything. I'm not super hungry. It's not lunch time recording,

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Speaker 1: not at all. I had to look at the time.

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Speaker 1: I was like, I don't know, is it? Who know

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Speaker 1: where we are today? Well, Holly, we are so glad

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Speaker 1: that you came on for our edition of happy or

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Speaker 1: thank you so much? Where can the listeners find you?

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Speaker 1: I'm still pouring myself more cocktails. Of course, listen to

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Speaker 1: stuff you missed in history class or criminalia. Mist in

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Speaker 1: history is at Miston History everywhere Criminalia. We're just hashtag

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Speaker 1: in that business, so hashtag Criminalia. I am on Twitter

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Speaker 1: as Surliest Girl and on Instagram is Surly Gurly five,

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Speaker 1: so you'll get lots of food pictures. I just had

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Speaker 1: my made up holiday that I invented. What was it.

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Speaker 1: It's called Hot Tong's Day and it's Star Wars e

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Speaker 1: again obviously, but it's like the Star Wars version of

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Speaker 1: Mardi Gras. And it came up because I mean, I

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Speaker 1: grew up on the Gulf Coast, so Mardi Gras love,

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Speaker 1: very deep love part of my like you know DNA

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Speaker 1: at this point. But the difference for anybody that doesn't

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Speaker 1: know between Galaxy's Edge West, which is the one out

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Speaker 1: in Anaheim, and Galaxy's Edge East, which is the one

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Speaker 1: in Orlando, is that in Anaheim, the only place you

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Speaker 1: can drink is in the Cantina, like that is an

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Speaker 1: alcohol free park other than that and Club thirty three,

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Speaker 1: But that's different. In Orlando, it is in Disney's Hollywood Studios,

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Speaker 1: which is an alcohol park, so you can just walk

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Speaker 1: around with a drink in your hand. And I made

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Speaker 1: the comment one day that it's like Space, New Orleans,

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Speaker 1: and that got us to thinking, and so we invented

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Speaker 1: Hot Tong's Day, which is our version of Star Wars

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Speaker 1: Mardi Gral. But we also do a thing like Our

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Speaker 1: whole point is that we feast all day and we

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Speaker 1: eat crazy stuff and then um, we always make it

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Speaker 1: about neating to World Central Kitchen at the end of

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Speaker 1: the day, so we're eating great. Everybody should have the

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Speaker 1: opportunity to eat great. So that's like the charity that

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Speaker 1: I love above all others, World Central Kitchen. So that's

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Speaker 1: what Tom Stay is about. You get a lot of delicious,

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Speaker 1: very rich food, and then you should give back and

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Speaker 1: make sure other people also get well fed. I love

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Speaker 1: what a wonderful made up holiday made up a horse.

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Speaker 1: Maybe I actually kind of already you can celebrate Hot

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Speaker 1: Tom to Stay with us. Yes, we've been waiting for

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Speaker 1: normally we would be. Last year we were in Galaxy

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Speaker 1: s Edge for it, and next year, come hell or

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00:21:37,359 --> 00:21:40,400
Speaker 1: high water, if I have to invent a faster vaccine

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Speaker 1: production method myself, we will all be there together and

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Speaker 1: we can just drink all day and make sure that

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Speaker 1: we're sharing the gospel of the importance of donating to

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Speaker 1: charities that have meaning to us. And then we'll have

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Speaker 1: a big time. Yes, Samantha and I went to Disneyland

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Speaker 1: right before Quarantine and we went They had that Marty

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Speaker 1: Groth theme area and we got the Bignet's Yeah yeah, yeah,

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00:22:03,520 --> 00:22:07,080
Speaker 1: And Liberty Square Square is sort of that's New Orleans

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Speaker 1: Square in in Disneyland. Sorry, it's the best. I love

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Speaker 1: it there, and go to my beloved haunted mansion. You're

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Speaker 1: the one that helped us get onto the Persistence. Yes, yes,

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Speaker 1: it was a big day. It was a big time.

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Speaker 1: And he cried there's no show in that game to everybody.

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Speaker 1: Here's the thing, right, I have known people that are

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Speaker 1: not even really Star Wars nerds, and they still it's

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00:22:37,359 --> 00:22:41,600
Speaker 1: such an impressive feat of engineering and ingenuity and imagineering

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00:22:41,640 --> 00:22:43,840
Speaker 1: that it's quite moving just to think about all of

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00:22:43,840 --> 00:22:47,240
Speaker 1: the the work and passion and effort that went into

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Speaker 1: just creating like, you know, seventeen minutes of joy for you.

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Speaker 1: It's um it's I find it moving from that perspective

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00:22:54,680 --> 00:22:58,439
Speaker 1: as well, aside from just being excited at you know,

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00:22:58,640 --> 00:23:02,200
Speaker 1: hanging out with the Moncal and running around a base

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00:23:02,240 --> 00:23:07,159
Speaker 1: and seeing Finn and yeah, Samantha got yelled at, didn't

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Speaker 1: you by a stormtrooper an officer. Oh the yeah, those

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00:23:11,320 --> 00:23:14,000
Speaker 1: first order officers, they beamed business, they believe and they

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Speaker 1: got got my face scared. It was a fun time. Yeah,

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Speaker 1: thank you so much for coming on, Holly. You're welcome

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00:23:24,800 --> 00:23:27,399
Speaker 1: any time, and please come on. Let's collaborate on a

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Speaker 1: Star Wars cocktail. I have a whole list any listeners

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00:23:30,640 --> 00:23:35,280
Speaker 1: who want to make their own Star Wars cocktail, You've

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00:23:35,280 --> 00:23:37,239
Speaker 1: got to send it. You've got to send it our

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Speaker 1: way and send them to Annie. You guys are so sweet.

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Speaker 1: I will don't tangle that carrot. Have come back anytime

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Speaker 1: because I'll just like every day be like, are you

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Speaker 1: guys on Skype? Can I get in there? Come on, Hey,

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00:23:52,000 --> 00:23:56,280
Speaker 1: We're always happy to have you bring back more cocktails.

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Speaker 1: I love this. This is so good. Yes, cheers, cheers,

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Speaker 1: my love, beautiful faces. We miss you. And if you

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00:24:05,000 --> 00:24:07,760
Speaker 1: would like to contact us let us know what cocktails

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00:24:07,800 --> 00:24:10,400
Speaker 1: you've made or drinks that you have made. You can

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Speaker 1: Our email is Stuff Media Mom Stuff at i heeart

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00:24:12,640 --> 00:24:14,600
Speaker 1: media dot com. You can find us on Instagram at

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00:24:14,600 --> 00:24:16,440
Speaker 1: Stuff I've Never Told You, are on Twitter at most

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Speaker 1: Stuff Podcast. Thanks as always to our super producer, Christina

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Speaker 1: Christina Christina, and thanks to you for listening stuff I've

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Speaker 1: never told you the protection of I Heart Radio. For

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Speaker 1: more podcast from I Hear Radio, visit the I Hear

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Speaker 1: Radio app, a podcast, or wherever you listen to your

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Speaker 1: favorite shows,