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Speaker 1: Today's Daily Highlight from Elvis Duran in the Morning Show.

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Speaker 2: My name's recommended by some people. This silly girl. Hey

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Speaker 2: are you there?

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Speaker 3: Oh my god, Elvis in the Morning. I can't believe

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Speaker 3: I'm talking my favorite buddy in the morning.

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Speaker 1: I want the phone with you, guys.

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Speaker 4: Oh my god, Oh my god, Oh my god.

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Speaker 3: I get to you when you're like actually on the

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Speaker 3: phone there. How are you?

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Speaker 5: Oh my god.

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Speaker 2: I love you guys.

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Speaker 3: Elvis Duran in the Morning Show.

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Speaker 2: Yeah, we get ready for the big old storm. Here

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Speaker 2: he comes, snarling traffic. And that's a quote from Gandhi

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Speaker 2: Air Traffic. It's gonna be messed up, traffic bad here, there, everywhere.

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Speaker 2: We're talking about two hundred million Americans will be impacted

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Speaker 2: by this thing.

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Speaker 3: Wow.

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Speaker 2: It starts down south and rolls up the East coast,

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Speaker 2: and we're expecting I don't know yesterday and they said, well,

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Speaker 2: you know where you live, Elvis, is gonna be like

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Speaker 2: twenty one inches. I said, no, it's not twenty one inches.

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Speaker 2: And I looked up. Yeah, twenty one inches anyway. But

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Speaker 2: you know it's so true. Our chief meteorologist Scary is

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Speaker 2: saying that these models are always changing. So it's a

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Speaker 2: little too early to tell exactly what's going to happen

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Speaker 2: and where, correct, we just know it this Sunday there

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Speaker 2: will be a snow event. Yes, And if you're listening

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Speaker 2: to us in South Florida, you're gonna sit there and

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Speaker 2: just laugh at us. It's okay, good for you. So

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Speaker 2: we're preparing as well as we can. And so I

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Speaker 2: decided to go to the store and get started early

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Speaker 2: because it's gonna there's gonna be a run on grocery stores.

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Speaker 2: As you know, we panic, we buy way too much food.

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Speaker 2: And Nate was talking about that earlier, like we're preparing

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Speaker 2: for like a ten day event, which is gonna be

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Speaker 2: like a day and a half maybe, who knows. But

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Speaker 2: it's fun. It's fun to prepare. And I make sure

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Speaker 2: you don't waste food, make sure you freeze it if

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Speaker 2: you don't eat it.

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Speaker 1: You know what it's like?

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Speaker 2: What it's like Super Bowl Sunday.

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Speaker 1: You buy all the craft that you normally shouldn't be

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Speaker 1: eating because you feel like, oh, it's a snowdag, can

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Speaker 1: eat whatever the hell I want.

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Speaker 2: I'm eating.

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Speaker 3: Yeah. Different, it's like hurricane snacks. You buy all your

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Speaker 3: snacks a week out and then when the hurricane gets there,

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Speaker 3: you've already eaten them all.

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Speaker 5: Yep. Right.

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Speaker 2: And I was a friend of mine in Miami who

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Speaker 2: has hasn't has never been in snow ever, decided she's

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Speaker 2: going to fly up for the snowstorm. She wants to

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Speaker 2: be in the middle of it. I'm like, okay, it's

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Speaker 2: going to be pretty intense. She's excited. So I'm like, okay,

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Speaker 2: what's going to go wrong? I mean, come on. So

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Speaker 2: I decided to prepare foods with a theme, A thematic

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Speaker 2: snowstorm quiz, A cuisine theme, Yeah, okay, school cafeteria food, yes, wow?

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Speaker 2: And so I went to uh. I started with Alex.

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Speaker 2: Alex is at the zoo right now. He was sitting

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Speaker 2: around drinking coffee with his buddies, and you actually brought

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Speaker 2: up the school cafeteria food concept and they all went

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Speaker 2: wild with ideas.

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Speaker 5: Right, Yeah, everybody had their favorite school cafeteria food. Mine

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Speaker 5: was Fakum's.

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Speaker 2: Yeah, yeah, Stakhums. Can I can I create Steakams or

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Speaker 2: do I have to get the brand in the box?

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Speaker 5: But it was like this dry piece of meat with

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Speaker 5: this melted cheese all over it. And then I could

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Speaker 5: ketch up all over it, and it was so good.

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Speaker 2: It's like a really bad version of a Philly cheese steak.

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Speaker 2: I guess. Okay, what else? I heard? Tater tots thrown

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Speaker 2: around a little bit. Oh yeah, yeah yeah.

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Speaker 5: Mark like tato tops and would go what did you

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Speaker 5: like the fresh bread pizza pizza?

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Speaker 1: Yeah, yeah, absolutely, cardboard pizza Fridays exactly.

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Speaker 5: And the milkshake and the cookies milkshaking we never had that, ye,

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Speaker 5: milk cookies.

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Speaker 2: In the in the in the three.

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Speaker 5: Yes, yes, Lindens.

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Speaker 2: As yeah, okay, Linden, Slow down, everyone, I'm writing these down.

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Speaker 2: I'm going to the store today.

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Speaker 1: And don't forget the Jamaican beef patties.

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Speaker 2: Yeah, how do I find they had those two?

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Speaker 1: They had them in the frozen food section, beef pat hamburgers.

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Speaker 2: Yeah, okay, don't forget. Don't forget Salisberry steak. How do

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Speaker 2: you say it's Salisbury Salisbury South, Well, it's spelled Salisbury,

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Speaker 2: but Salisbury steak literally had it looked like a steak,

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Speaker 2: but it's more like a meat loaf. It's like a

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Speaker 2: hamburger meat lifting with like a like an onion gravy

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Speaker 2: on top of potatoes. Yes, by the way. The best

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Speaker 2: cookies were the butter crunch. Remember the butter crunch. Yes,

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Speaker 2: I'm gonna find out. Yes, magoo what.

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Speaker 5: No? So Mark was just telling me when he used

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Speaker 5: to get his pots, he used to cough all over

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Speaker 5: them so nobody would steal them.

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Speaker 2: Okay, that's good. That's good. Now. Now, if you're from

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Speaker 2: South Florida Miami for Memoraison, I always had Papa John's

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Speaker 2: and Pizza Hut. They always had like pizza brought in

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Speaker 2: right we did.

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Speaker 4: On Wednesdays we got Papa John's and it was amazing.

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Speaker 4: And then we also had those cheese sticks that when

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Speaker 4: you took a bite of them, whatever liquid was in there,

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Speaker 4: burn the crap out of your mouth. Yes, it just

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Speaker 4: exploded right in your face.

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Speaker 2: That was good.

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Speaker 3: I don't know if I want those, ye Froggy, What

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Speaker 3: about you? In North Carolina, we would get both. You know,

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Speaker 3: Bojangles started in Charlotte, North Carolina, So on Fridays we'd

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Speaker 3: get Bojangles chicken and biscuits in our cafeteria. Never tasted

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Speaker 3: the same as the Bojangles you'd get at Bojangles.

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Speaker 2: But it was close enough. Oh wait, Cajun dirty rice.

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Speaker 1: I'm getting text messages. My friend Patty said, please add

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Speaker 1: Sloppy Joe's to the list.

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Speaker 2: Well, okay, so let me tell you. Yeah, well here's

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Speaker 2: what I have for you, Alex. So far Alex loves

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Speaker 2: Sloppy Joe's. I make great homemade sloppy Joe's. I'm not

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Speaker 2: going to use the man witch in the can even

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Speaker 2: though man which is very intriguing the title alone. But

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Speaker 2: I make a man which make a meal or something

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Speaker 2: like that. So you're gonna get Sloppy Joe's with the

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Speaker 2: soft buns. Yes, I like to put a little raw

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Speaker 2: onion on that too, maybe some if you want. Absolutely.

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Speaker 2: And also I'm now cafeteria style meat, sauce and spaghetti

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Speaker 2: unlike anything. You're not gonna get this in a good

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Speaker 2: Italian restaurant, not at all. This is just like ground

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Speaker 2: beef with some some crushed tomatoes, a lot of dried

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Speaker 2: herbs in there, and some tomato paste to kind of

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Speaker 2: sticking it up. And you put that and what's the

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Speaker 2: sound it makes when you put it on the spaghetti?

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Speaker 2: Like exactly, you're getting that too, lunch kids.

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Speaker 4: I used to love spaghetti day they it wasn't a spaghetti

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Speaker 4: for us. It was a little like rollly the I

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Speaker 4: don't even know what they are. The little pasta that's

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Speaker 4: riggaetoni or whatever, if you get it without the meat sauce,

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Speaker 4: just the regular sauce and the breadstick.

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Speaker 2: Oh, it was so good. Garnic bread and garnic grss

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Speaker 2: and salad with Italian dressing. Yes, gotta be.

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Speaker 6: My favorite was always they had a dry, hard chicken

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Speaker 6: rondolis with crusty white cheese on top of it, and

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Speaker 6: the knife would always break when you cut it, and

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Speaker 6: I would put dip it in sauce. But that was

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Speaker 6: my It was disgusting, but it was my favorite. Chicken rundeli.

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Speaker 6: It's rolled around something.

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Speaker 5: No.

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Speaker 6: Weaver used to make this round chicken patty and it

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Speaker 6: was yeah, remember the Weaver Chicken company.

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Speaker 5: Yes, yes, just to not get the little small milks

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Speaker 5: in the cotton.

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Speaker 2: We had bags, the.

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Speaker 3: Little cards, and they were always at a date.

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Speaker 2: Yeah. They used to tell Gondi old milk bags. Yes,

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Speaker 2: what is your funny story?

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Speaker 5: What? So one day I sat down for lunch and

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Speaker 5: I'm eating my lunch and I open up my milk

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Speaker 5: cotton and I take a sip and it was like

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Speaker 5: cottage cheese going down my throat. It was so it

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Speaker 5: was so spoiled and thrown up all over the place.

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Speaker 2: What is funny about this? You say? This is another

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Speaker 2: thing these New Yorkers do, gandia. I don't know if

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Speaker 2: you've noticed this. They'll always say, Hey, you want to

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Speaker 2: hear something funny? Yep, yeah, tell me, tell me something funny.

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Speaker 2: Nothing funny about it. Alex has another one. He'll slap

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Speaker 2: me on the on the on the army go hey,

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Speaker 2: want to laugh? I do that too. Oh no, you'll

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Speaker 2: say it and I don't laugh. It's like there's no

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Speaker 2: l o l ellien going on.

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Speaker 3: You get a.

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Speaker 1: Little those little ones, but you get chocolate milk on

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Speaker 1: especially chocolate milk.

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Speaker 2: Every Tuesday was chocolate milk cartons. All right, we may

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Speaker 2: have some chocolate milk in the house. All right, anything

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Speaker 2: else for the list, because I gotta go back to

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Speaker 2: the store and do round two today. The fish with cheese.

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Speaker 2: It looked like a file of fish patty and had

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Speaker 2: a slice of American cheese in the middle of it.

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Speaker 2: Somehow it was amazing magic. Yeah, that was good.

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Speaker 5: I remember though.

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Speaker 2: There was square right, and it were breaded so good. Yeah,

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Speaker 2: we may miss those, yes, Gandhi.

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Speaker 4: Last submission Mexican pizza with the weird mystery meat on

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Speaker 4: top of it.

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Speaker 2: That was pretty good. If I ever had that mystery meat.

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Speaker 4: Yeah, no, I know what it was. Whatever you need

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Speaker 4: to do, it's fine.

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Speaker 2: Okay, But Mexican pizza day, Yeah, okay. I like this text.

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Speaker 2: Don't forget the lunch lady's long gray hair that bakes

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Speaker 2: into the pizza. Yeah all right, all right, Alex, if

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Speaker 2: you have more, just texted to me Tater tots. I

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Speaker 2: got a whole list of steakums everything. It's it's all

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Speaker 2: on the way.

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Speaker 5: All right. Are you going to dress up like one

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Speaker 5: of the lunch ladies hair?

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Speaker 2: I got a hair net, I got gloves, I got

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Speaker 2: in the hair net. Yeah, baby, I'm gonna dress it

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Speaker 2: up for you. All right. I have a great day.

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Speaker 2: All right, you got here? I love you? Uh Gabby

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Speaker 2: in line seventeen says we're forgetting something. Uh yes, Gabby,

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Speaker 2: what do we need for our cafeteria lunch snowstorm menu?

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Speaker 5: You're forgetting the mazzarella six that were made with like

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Speaker 5: this really crappy bread. Oh yeah, and came with the

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Speaker 5: mediocre thought.

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Speaker 2: Oh that sauce was awful.

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Speaker 1: That marinaro sauce was even you couldn't even call it marinarosauce.

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Speaker 2: That well, but that's the point. It doesn't need to be,

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Speaker 2: you know, like something a chef would make. It's stuff.

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Speaker 2: It was institutional cooking in a in a kitchen, in

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Speaker 2: a cafeteria. That's the point. You know, you can't you

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Speaker 2: can't aim too high.

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Speaker 4: You know they're doing their best.

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Speaker 2: Yeah, the masses and I need some kind of curry.

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Speaker 2: I need some kind of curry. I don't know. Yeah,

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Speaker 2: okay that the other cheese never melted in those montrealisticks, No, no, never,

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Speaker 2: it was always They probably used string cheese by accident.

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Speaker 2: All right, well, thank you, Gabby, very good. Write that down.

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Speaker 2: Shepherd's Pie. I had that the other day.

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Speaker 4: Do you have a favorite curry that you're thinking about

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Speaker 4: right now?

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Speaker 2: Massamon is really my favorite? Oh okay, okay, Masamanka also

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Speaker 2: scarius as the pizza egg rolls. We had those this weekend.

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Speaker 2: The Gino's no offense, not right, yeah, I mean you

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Speaker 2: bite into it and the hot molten lava likes up

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Speaker 2: the side and drips down your tin. So I always

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Speaker 2: remember the Gino's was never as good as the cafeteria

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Speaker 2: style pizza, egg rolls.

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Speaker 3: Oh, the mister tatinos are pretty good though, Oh yeah,

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Speaker 3: you know what's good.

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Speaker 2: Also, bagel bites are fagolous. Yeah, but that's too.

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Speaker 3: You have to let that cool otherwise you will melt

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Speaker 3: the entire roof of your mouth off.

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Speaker 2: Yes, exactly, shards of skin will hang. Okay, we're adding

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Speaker 2: more to the menu.

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Speaker 4: Yes, Gandhi, those thick French bread pizzas that they were

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Speaker 4: talking about, those shred the top of your mouth. Yes,

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Speaker 4: that's a that's a mouth killing.

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Speaker 2: You have the strings hanging against burn. Yeah, you can

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Speaker 2: like swing around on those like a vine. Yeah all right,

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Speaker 2: all right, so okay, ODIs spunk Meer chocolate chip cookies.

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Speaker 2: They're baked fresh. Just the word spunk myer just doesn't

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Speaker 2: work for me.

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Speaker 1: Now I have to go to the grocery store, todachs Now,

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Speaker 1: I have all these ideas.

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Speaker 2: Yeah, I mean too. I'm going early because I think

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Speaker 2: we're rooined for everyone one. All right, all right, I

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Speaker 2: think I think I have a menu ready to go.

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Speaker 2: It looks good, it looks like it would be school

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Speaker 2: board approved.

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Speaker 4: I wonder what they eat now, I wonder if it's changed.

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Speaker 2: I don't know that matters. This is what we're getting.

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Speaker 1: I'm saying my son's school, it is. He gets grilled

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Speaker 1: chicken options and stuff like that. But he also has

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Speaker 1: like one day where he'll have a chi ro what

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Speaker 1: what nice?

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Speaker 5: Like you?

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Speaker 2: That's nice, you know,