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Speaker 1: What would you talk about on your on your podcast

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Speaker 1: Firms Represents show. All right, let's talk about traditions. You know,

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Speaker 1: here it is it's Christmas time, a tonic time, and

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Speaker 1: it's holiday time, and we're just sitting here before the

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Speaker 1: podcast started talking about, um, these cookies that have crumbled

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Speaker 1: up peppermint cane on them, candy cane, candy cane, and

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Speaker 1: then you're talking about a friend of yours that made

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Speaker 1: peppermint bark. Yeah. She takes like a chocolate candy cane,

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Speaker 1: a mold of a candy cane, puts melts the chocolate,

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Speaker 1: crumbles up the candy cane and puts it on and

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Speaker 1: then puts it in the fridge and it comes out

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Speaker 1: like chocolate with candy cane crunches on. It is just

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Speaker 1: like an every Christmas thing. Every Christmas she does. These

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Speaker 1: are these traditions. For instance, I'm talking about my talking

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Speaker 1: about my mom for a second, and you will immediately

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Speaker 1: think about a tradition in your family that maybe you've

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Speaker 1: taken for granted. Like my Christmas, my mother would do

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Speaker 1: the peppermint bark candy. She makes the chocolate almond candy

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Speaker 1: bark whatever. But she'd also do that checks mix and

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Speaker 1: she with all the different flavors and stuff. The thing is,

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Speaker 1: you know, when it was there, I was like, oh,

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Speaker 1: there it is it yeah, and then just let it go.

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Speaker 1: But now my mom has passed away and she's gone on.

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Speaker 1: You know, I'm thinking, oh my god, we had these traditions.

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Speaker 1: I never really acknowledged them as traditions. Do you guys

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Speaker 1: have some of the same things in your family? Yeah,

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Speaker 1: we do. My grandmother used to make um She used

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Speaker 1: to make krum coca and sand bockles. What is kum

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Speaker 1: coca socca? Is like it's like a really thin, like

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Speaker 1: flaky pastry rolled into a tube. So it's like maybe

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Speaker 1: the it's maybe you know, four inches long maybe and

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Speaker 1: it's like a very thin tube and it's just like

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Speaker 1: you put it, you eat it, it it just crumbles in

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Speaker 1: your mouth like a straw, a straw, but but it's empty.

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Speaker 1: Yeah it's yeah, it's a straw and it it's like

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Speaker 1: it almost looks like if you took a Doyle lee

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Speaker 1: and rolled it into a tube, but that doily is edible.

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Speaker 1: It's really really think you can suck hot chocolate with that, yeah,

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Speaker 1: or you can you know. And she always had that,

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Speaker 1: and she had song buckles, which just looks like um

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Speaker 1: if uh Reese's peanut butter cup if you took the

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Speaker 1: wrapper and just made that into a cookie. So it's

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Speaker 1: like empty, but it's that kind of a thing. It's

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Speaker 1: so good. And we don't have those anymore because she's

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Speaker 1: so she's gotten older and it's hard for her to

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Speaker 1: come every year. You ate them really accepting the fact

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Speaker 1: that this is a tradition that I'm going to miss

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Speaker 1: one day. Yeah, yeah, here they are and now they're

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Speaker 1: not there anymore. That's Bethany next to Bethany is scary,

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Speaker 1: and of course Brody is here, Garrett is here, and

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Speaker 1: there's Danielle and straight all right. So my grandma Nancy,

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Speaker 1: great Grandma Shabiko, and Aunt Millie, the three of them

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Speaker 1: would collaborate together and they'd roll out these things called

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Speaker 1: strip every year, which their honey dipped balls of dope

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Speaker 1: Garrett hasn't pulled up on mountain and then you put

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Speaker 1: these little dotted sprinkles Jimmy's whatever you want to call

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Speaker 1: them on it and they stick together. And the more

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Speaker 1: the more um I guess uh left out that they are,

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Speaker 1: the better they taste as time goes by, so they

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Speaker 1: taste stale, but not really. They get stale so good,

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Speaker 1: but more stale they are the better. They are absolutely weird.

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Speaker 1: And it's a Christmas tradition. And my mom tries to

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Speaker 1: do it and then she's like this, I'm not doing

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Speaker 1: this anymore. Your mother would never use that word. Well,

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Speaker 1: she said, screw this. So I went to Every year,

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Speaker 1: I go to the bakery and I buy stuff. So, Bethany,

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Speaker 1: you're showing his pictures online. Crum coca. Those are beautiful. Yeah,

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Speaker 1: they're really pretty? Kay are you m k A k E.

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Speaker 1: It's a word. It's a word that makes pervy guys giggled, like,

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Speaker 1: for instance, brody. And it sounds like diarrhea, like like

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Speaker 1: I've got a little crimp coca. It's like cca. It

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Speaker 1: looks like crumb. It's delicious. It's like what happens after

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Speaker 1: you eat the dessert. You guys, you know what I

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Speaker 1: just I just took a crumb cocka. You know what

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Speaker 1: you're doing. It's not a beautiful language, but it is

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Speaker 1: a whim. Then you're making fun of a tradition, and

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Speaker 1: you said I was a pervy thing. It's a poopy thing.

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Speaker 1: All right, something, He's gonna have it this season. Now

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Speaker 1: I'm not going to be able to enjoy it. I'm

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Speaker 1: gonna enjoy I'm gonna I'll show them, fuck them. I'm

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Speaker 1: gonna sit here and enjoy my Chrome Brody. Any tradition family,

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Speaker 1: but we have a we have a Christmas tradition. Sometimes

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Speaker 1: when the snow is falling, we gather up the kids

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Speaker 1: and we get the mittens on in their hats and

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Speaker 1: and we drive out no matter how bad the weather is,

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Speaker 1: and we go to the Chinese restaurants. Do that. Yeah,

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Speaker 1: sometimes before the movie, sometimes after the movie. Right, movie?

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Speaker 1: Will you see this year? On Christmas? The biggest probably

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Speaker 1: will probably go see Star Wars for the second time

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Speaker 1: that evening when no one's there but the Jews and uh,

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Speaker 1: and then we just have the whole place to ourselves

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Speaker 1: and the Chinese restaurants great and uh. It just brings

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Speaker 1: back so many memories of last year. What about your Garrett,

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Speaker 1: Do you have any family traditions that you need to

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Speaker 1: recognize as such? We just really started when where down

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Speaker 1: the family Christmas tree. So my parents and um Ali,

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Speaker 1: my wife and our son. We went out yesterday we

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Speaker 1: cut down for the second time our Christmas tree, only

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Speaker 1: to realize that I've learned things over the last two

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Speaker 1: years that you have to shake out your Christmas tree

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Speaker 1: because my house is infested with spiders. Now that's apparently

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Speaker 1: you're hearing more and more this year that there have

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Speaker 1: been bugs and other creatures in the Christmas trees. People

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Speaker 1: have been taken home big, little, small, hairy all over

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Speaker 1: my wall eating feelings. Well, see our Christmas tree is

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Speaker 1: bug free this year because we bought it at front Gate.

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Speaker 1: Well any traditions there, Daniel, Yes, So my mom makes

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Speaker 1: something called tea time Tassi's every single Christmas. They used

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Speaker 1: to call that in high school. And they're like these

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Speaker 1: little they look like little pastry puffs kind but there's

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Speaker 1: nuts inside of them and there's my lost You bring

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Speaker 1: some in, Yeah, my mom makes them every year. I'll

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Speaker 1: try to bring some in. And then the other thing

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Speaker 1: we do is called Christmas crackers. But this is a

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Speaker 1: British tradition. So what it is is it looks like

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Speaker 1: a little tube and on either side it's like a

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Speaker 1: bow kind of. In the middle is a hat and

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Speaker 1: a present and you grab one end kind of like

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Speaker 1: if you're doing a chicken bone, and I grabbed the

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Speaker 1: other end, and whoever gets the larger end gets to

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Speaker 1: wear the crown and gets the toy inside. There you go,

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Speaker 1: Christmas crackers. We do that every yeares. Yeah, here's all

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Speaker 1: tea time tasso. Wow, who's coming over for dinner? Buddy,

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Speaker 1: tea time Tassio. We need we need a stripper for

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Speaker 1: our bachelor party. Brings a really trashy boyfriend, so straight

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Speaker 1: and held on. Yeah, oh turn uh no. My grandmother,

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Speaker 1: who has since passed, she started to bring over this

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Speaker 1: this dessert when I was a child, and we just

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Speaker 1: called it Grandma's Jello. And it's really not that fan. See,

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Speaker 1: it's just jello. And before it fully sets, she would

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Speaker 1: put in cool whip right up and then it's it's

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Speaker 1: it's just so creamy in the texture. So we still

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Speaker 1: call it Grandma's Jello. I get it. And we can

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Speaker 1: only have it on holidays, Thanksgiving and Christmas and and Easter,

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Speaker 1: and it just reminds me of my grandma. You know,

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Speaker 1: jellos and jello mold they get a bad rap. And

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Speaker 1: I'm telling you right now, I think they're fabulous, so great.

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Speaker 1: My grandparents and my aunt and uncle actually now they

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Speaker 1: do it where they have a jello similar to Grandma's jello,

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Speaker 1: where it's jello plus whipped cream all together, and then

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Speaker 1: they throw in um pieces of snickers and they call

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Speaker 1: that the salad. So and our family is salad is

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Speaker 1: a fruit salad and the fruit salad is actually jello.

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Speaker 1: Sounds good to me, Sadie. I would never complain about that.

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Speaker 1: And I bet you you could find the snootiest of

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Speaker 1: snooty chefs and if you cornered them, if you cornered

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Speaker 1: them and they had no microphone them, they would admit

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Speaker 1: that they love fellow mold dishes just as much as we. Yeah,

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Speaker 1: I love the best. They're gonna have some nuts in

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Speaker 1: them or some some kind of creamy thing, funny thing too.

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Speaker 1: That's perfectly acceptable to eat during dinner. It's not desserts.

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Speaker 1: It's not you don't wait for it until you have coffee, laters.

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Speaker 1: Let's on the dish next to the turkey side. It's

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Speaker 1: a side. Or you can make it a game where

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Speaker 1: you put little prizes inside and you stick your hands in. Yeah,

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Speaker 1: you've lost your mind. She's in the culinary world. They

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Speaker 1: would call that something with aspect aspect. They called you

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Speaker 1: that in school. They did that's what they tried to

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Speaker 1: do to me in gym class. Aspect is it's it

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Speaker 1: is a it's used gelatin to make some sort of

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Speaker 1: some sort of like usually a savory flavored thing that

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Speaker 1: goes around. Look up aspect p I c Yeah, always

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Speaker 1: using the term pecton. Well, pecton forms aspect. Okay, enough

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Speaker 1: of that anyway, look at that. This one looks pecked

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Speaker 1: in your ass. Pick it's so bad. So just keep

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Speaker 1: in mind. You know what you you you you grow

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Speaker 1: up eating these things and enjoying these traditions, uh that

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Speaker 1: are set forth by your mom, your grandmother and your

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Speaker 1: your great grandmother. You know what when they do, when

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Speaker 1: they do leave this this universe or this world to

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Speaker 1: travel to another plane or whatever. You know, they leave

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Speaker 1: you with that tradition. It's up to you to keep

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Speaker 1: it going or it will die. You know. Keep that

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Speaker 1: in mind, so if you can me, I gotta go

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Speaker 1: home and make some check mix later. I wonder because

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Speaker 1: we always talk about our grandparents, you know, then they

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Speaker 1: came over from the old country. They made this food.

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Speaker 1: Like Bethany said, her ancestors grandparents made these fun foods

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Speaker 1: and where they're from. Now that we have the internet

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Speaker 1: and technology and phones, I don't think we do catchy

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Speaker 1: stuff like that anymore. Like we don't bring recipes down

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Speaker 1: from generations like we used to. We just look them

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Speaker 1: up on our phone. And I don't know if my

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Speaker 1: grandkids will look and go, wow, you know, Grandpa David

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Speaker 1: always used to do this. We don't do that anymore.

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Speaker 1: We just make an importance is that you have to.

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Speaker 1: I just think back in the day, that's all they

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Speaker 1: had was making the meat balls, like like they made

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Speaker 1: struthful of that was their thing. Now, like there's just

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Speaker 1: so much we do other than that kind of thing.

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Speaker 1: There is an argument to be made for the best

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Speaker 1: part of the holidays are the traditions, absolutely, because it

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Speaker 1: is your yearly island. That you land on the island

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Speaker 1: of traditions and you feel comfortable. It's the same concept

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Speaker 1: of as comfort food. If you want to eat something

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Speaker 1: comforting like chicken fried chicken and gravy whatever in March

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Speaker 1: or April, you can, But during the holidays you have

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Speaker 1: these foods that really hit that that happy center, you know,

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Speaker 1: but scary. Can you make struthful I don't know how

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Speaker 1: to do it. Can you make strep the caccus, but

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Speaker 1: I'm gonna learn and my family were teaching ourselves how

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Speaker 1: to make lefts. So we've made lefts of the past

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Speaker 1: few years, which is something that my grandparents only did. Um.

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Speaker 1: But I think you're right, Elvis, because anybody who has

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Speaker 1: spent a holiday away from the people they normally spend

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Speaker 1: it with, it's sad, it's hard, and it's the same holiday,

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Speaker 1: but it's that you're not with those people. It doesn't

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Speaker 1: even matter. Even if you have the same food, it's

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Speaker 1: not the same. It's it's not you know what. So

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Speaker 1: I guess that's our fifteen minute morning show podcast challenge

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Speaker 1: is remember that that tradition that that you grew up with.

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Speaker 1: Try to do it yourself. Try to make it yourself.

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Speaker 1: See if you can do it. And even though you

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Speaker 1: may not be with your family, which is sad, you

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Speaker 1: can have a little piece of the memory and when

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Speaker 1: you're eating that. I think it's pretty cool. Yeah, it's

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Speaker 1: there is. I have actually one of a listeners saw

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Speaker 1: it on my Twitter when I was posting a picture

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Speaker 1: of something else. It was in the background. I have

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Speaker 1: one of my grandmother's recipe cards framed and it's not

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Speaker 1: even necessarily something that I make, but it just it's

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Speaker 1: her handwriting, and it's it reminds me of her, So

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Speaker 1: it just sits up on my fridge. I can't believe

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Speaker 1: you just said that, because you know Drew Scott, our

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Speaker 1: our buddy in Santa Fe. He just sent me a card,

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Speaker 1: the recipe card my mom typed out for for the

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Speaker 1: checks mix. Yeah, I'll find it. Page car. Well, my

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Speaker 1: mother worked at that law firm and her typewriter it

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Speaker 1: was an IBM typewriter and she typed it out and

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Speaker 1: you can see I can see my mom's type because

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Speaker 1: I remember she used to type things all the time

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Speaker 1: and reminded me and my mom. That's crazy. Memories are

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Speaker 1: a wonderful thing. You know what. Even though you lost

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Speaker 1: your parents maybe or one day you will, it's those

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Speaker 1: little things you just never thought about. When you see

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Speaker 1: them after they're gone, it takes you back to days

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Speaker 1: when you had them in your life, and it really

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Speaker 1: is kind of comforting. It's nice. They live on in

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Speaker 1: weird ways even if you even if you were to

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Speaker 1: lose everything, nobody could take that memory from you. Ever,

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Speaker 1: it's the safest thing. This is the saddest show ever

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Speaker 1: this picture of aspect. It's horrifying. Yeah, aspect doesn't always

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Speaker 1: include the best stuff. Don google it. It's like turkey

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Speaker 1: and olives in a big hairrot suspected a murky jello mold.

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Speaker 1: Look at that. Oh, that's disgust. It's like suspended in.

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Speaker 1: It's like if mop water was turned into a jello

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Speaker 1: mold and then you put vegetables inside that poor man's

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Speaker 1: jello mold. Right, you know what. It's one of those

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Speaker 1: foods that if done right, it looks awful, but if

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Speaker 1: you eat it, you just start rolling your eyes roll

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Speaker 1: back in your head. Like the fruitcake like that that.

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Speaker 1: I started to like fruitcake because my dad like fruitcake,

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Speaker 1: so that's a tradition. He would always get this fruitcake

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Speaker 1: from my aunt Karen because nobody and it's probably the

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Speaker 1: year's previous fruitcake that she got from someone that she

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Speaker 1: gave to him. But I started to like it because

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Speaker 1: of because of my dad's the fruitcakes the opposite for me.

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Speaker 1: To me, it looks better than it tastes. But these

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Speaker 1: these aspect freaking things. I'm going to sweep this picture out,

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Speaker 1: so when you're listening, go to at Radio. Bethany on

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Speaker 1: Twitter and you'll see this horrifying picture. You know, if

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Speaker 1: you ate that, I bet you would love it. Oh God,

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Speaker 1: I know, I know, I know, and I know the

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Speaker 1: tasting food begins with the eyes. I get that, But

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Speaker 1: you have to understand that it could taste better than

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Speaker 1: it looks. Couldn't get past what it looks like to

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Speaker 1: put it in my mouth. Looks like turn off the light.

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Speaker 1: It looks like a solid version of those green drinks

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Speaker 1: you guys drink when you're cleansing. And I guess it

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Speaker 1: is make is made with horse homes if you think

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Speaker 1: about it, is it most gelatine and including some sort

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Speaker 1: of hoof? Yeah, and then there's plenty of some type

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Speaker 1: of gray meat inside that. Sign me up. That's the turkey.

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Speaker 1: What's the name of that aspect you're looking at? It's

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Speaker 1: a extra crispy Um, it just extra crispy. I don't

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Speaker 1: know crispy. It doesn't I see carrots in there? Aspect

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Speaker 1: is soft? I don't. I think maybe the name of

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Speaker 1: the blog is extra were really ending this aspect? Can

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Speaker 1: we quick say something about anything else other than this?

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Speaker 1: Watch The Christmas Life Fight, Great Christmas Life Fight tonight.

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Speaker 1: They're very good watch that tonight on ABC on Monday,

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Speaker 1: the fifteen Minute Morning Show off