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Speaker 1: This is the press show. Let's get you hotel b

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Speaker 1: a trip for two to see Jennifer Lopez her brand

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Speaker 1: new Las Vegas residency. Jennifer Lopez Up All Night Live

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Speaker 1: in Las Vegas March thirteenth, twenty twenty six at the

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Speaker 1: Coliseum at Caesar's Palace. Text floor to three seven three

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Speaker 1: three seven right now for a chance to win two

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Speaker 1: tickets to the March thirteenth show at two nut hotels

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Speaker 1: day March twelve through the fourteenth, at the Flamingo Hotel

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Speaker 1: and Casino, Las Vegas and Brown Trevera Fair. A confirmation

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Speaker 1: text will be sent Dennard message and data rates may apply.

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Speaker 1: All thanks to Live Nation. Tickets are on sale now

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Speaker 1: at ticketmaster dot com for all shows running December thirtieth

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Speaker 1: through January third, and March sixth through the twenty eighth.

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Speaker 1: So groceries are expensive, I was talking about that, and

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Speaker 1: I was having this conversation with a friend of mine

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Speaker 1: the other day, and then I saw this article. But

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Speaker 1: I guess, I guess Spaghettios win. Spaghettio's sales spike. Don't

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Speaker 1: quote me on this, but when they start to go up,

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Speaker 1: it's a sign of a recession. That a recession's coming.

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Speaker 1: And then I saw this article about if you were

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Speaker 1: interested the and this is from MSN dot com. The

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Speaker 1: drink of the summer is what's called a hobo Negroni

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Speaker 1: or a trailer park spritz, which apparently is a cheaper

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Speaker 1: version of a Negroni if you like that. It consists

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Speaker 1: a bottled beer off in a Miller high Life top

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Speaker 1: of the splash of apparol and maybe some lemon juice

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Speaker 1: if you've got the money for that organic of course,

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Speaker 1: but it's a way to fancy up your drink without

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Speaker 1: spending a lot of money. I guess that's cheaper than

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Speaker 1: a Negronie somehow, I'll just take the beer, right. I

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Speaker 1: don't people love Negroni. It's a little bitter for me.

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Speaker 1: I wish I liked the negroney, but it's a little

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Speaker 1: bitter for me. But my friend and I were talking

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Speaker 1: about this. I don't want to call it. I'm gonna

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Speaker 1: call it discount meal. I don't want to call it

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Speaker 1: poor meal because I'm not making fun of anybody. And

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Speaker 1: I'm talking about like the kind of stuff you eat

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Speaker 1: when you didn't have as much money, or don't have

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Speaker 1: a lot of money. Or maybe you just like it

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Speaker 1: because you like it, but it's cheap. Like what do

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Speaker 1: you find yourself eating that is not high quality? Like

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Speaker 1: it is the kind of stuff you would et when

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Speaker 1: you were in college, or that you would eat when

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Speaker 1: you were, like you know, building your career. Maybe you're

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Speaker 1: still eating it now, it doesn't matter. But eight five

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Speaker 1: five five nine one three five. Maybe you have a

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Speaker 1: lot of money and you still choose to eat this.

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Speaker 1: We'll call it. We'll call it discount meal. Like for example,

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Speaker 1: I like those cup of noodle things like come in

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Speaker 1: this styrofoam always. I don't know how much the couple

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Speaker 1: bucks and now that expensive. You pour the hot water

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Speaker 1: on the nineteen I dump out the little hard vegetables

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Speaker 1: you do.

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Speaker 2: Those are real and organic because.

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Speaker 1: They're right on the top and you can just dump

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Speaker 1: them out. I don't. I don't care for that. The

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Speaker 1: only problem is they're salt bombs, which I love. But

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Speaker 1: the one cup is usually not enough. Like I really

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Speaker 1: am a two I would be a two cup guy,

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Speaker 1: but I feel a little crazy eating two of them

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Speaker 1: at the same time. You love it, but not real

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Speaker 1: expensive but delicious.

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Speaker 3: A little moto chona actually okay, But try this at

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Speaker 3: home today or whenever you eat it?

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Speaker 2: Can you put Syracchi sauce.

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Speaker 1: On top of it? Oh that's a good idea.

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Speaker 2: It is so good.

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Speaker 3: They have a Sacha brand one that I started buying,

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Speaker 3: like it's already in the flava.

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Speaker 1: I gosh, really so good. You know, in like Japan,

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Speaker 1: I've seen me put a piece of Velveta cheese on

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Speaker 1: top of them and you're supposed to put cheese and

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Speaker 1: it to make it a little like thicker.

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Speaker 2: And I put an egg in there, you know.

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Speaker 1: Oh you're fancy. Wow, Yeah, this is what do you do?

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Speaker 1: You put the egg in, then you microwave it?

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Speaker 2: No, like I'll if I do it. If I'll do

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Speaker 2: it like, yeah, you mix it up, you beat it.

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Speaker 2: Sometimes I'll do it on the stove too, instead of

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Speaker 2: in the microwave. I'm trying to avoid microwave us.

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Speaker 1: That's Fantoh really.

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Speaker 2: And they switched from styrofoam to cardboard, which I'm appreciative of.

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Speaker 2: Oh that's nice because syrofoam heating in the micro is

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Speaker 2: very bad.

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Speaker 1: I guess that's how old mine are. I have the

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Speaker 1: old school ones. I think mine are still styrofo right, right, exactly.

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Speaker 1: I probably had them for thirty years.

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Speaker 2: You need to know.

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Speaker 1: People were saying, ramen, but what is it for you? Jason?

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Speaker 3: I still do like the like the tortilla chips on

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Speaker 3: the plate with some sprinkled like Chihuahua cheese or whatever,

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Speaker 3: sprinkle cheese.

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Speaker 1: I haven't throw that in the microwave. And it's kind

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Speaker 1: of like kind of chos.

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Speaker 3: Yeah, okay, that was a staple I know, like my

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Speaker 3: mom used to make it all the time growing up,

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Speaker 3: and now it's just like tastes like my childhood.

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Speaker 1: Someone said toast with syrup, so it's like kind of

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Speaker 1: like French toast, but not okay, all.

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Speaker 3: Right, because I don't know how to make French toast,

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Speaker 3: so that would be the clothest I could probably get.

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Speaker 1: My grandfather is your text. My grandfather in law is

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Speaker 1: very wealthy and lives off of velveta casserole. Oh okay, no,

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Speaker 1: trust me this. Some of this stuff is probably delicious,

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Speaker 1: and I'm not making fun of anybody, Like if this

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Speaker 1: is what you gotta eat, then that's what you gotta eat.

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Speaker 2: It's so good.

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Speaker 1: But I think some of this stuff, you know, people

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Speaker 1: might still choose to eat buttered noodles. I still will

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Speaker 1: rock buttered noodles, the cheap egg noodles that come in

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Speaker 1: the big plastic bag. Dump someone else in there, and

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Speaker 1: maybe a little salt on their little pepper.

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Speaker 2: Save some pasta water.

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Speaker 1: It's up, yeah, because the starch in the pasta water. Wow.

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Speaker 2: Eggs and eggs and hot dogs. Have you guys ever

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Speaker 2: done that?

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Speaker 1: Eggs? Eggs in the hot dogs?

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Speaker 2: Yeah? Yeah, you just chop up the hot dog.

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Speaker 1: Throw it in the pan and the eggs like scrambled eggs. Okay, yeah,

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Speaker 1: I could you could Hay Nicole? Good morning?

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Speaker 3: How are you he?

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Speaker 1: Nicol? We're on the verge of a recession. I've been

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Speaker 1: hearing that for years, Like we are, let's say we are.

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Speaker 1: We need to Hey, we need the good stuff that's

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Speaker 1: not going to cost us a lot of money. What

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Speaker 1: what do you recommend? Yeah? So in my house, my

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Speaker 1: husband absolutely hates cottage cheese.

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Speaker 2: But we call it poor man's mac and cheese. So

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Speaker 2: it's just a box of noodles.

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Speaker 1: An onion and a container of cottage cheese and.

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Speaker 3: It costs like four dollars, but we call it poverty

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Speaker 3: food because he hates it so much.

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Speaker 1: So you mix the cottage cheese. Into doesn't think it

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Speaker 1: kind of lumpy and like kind of texturally weird. It

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Speaker 1: kind of melts a little bit when the noodles are hot,

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Speaker 1: so it like gives it almost like a like a

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Speaker 1: stringy mac and cheese type of like texture. But it's good.

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Speaker 3: We just add seasoned salt and that's it.

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Speaker 1: Interesting cottage. She's like, my objection to cottage cheese is

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Speaker 1: the texture is it's I mean, it's it's inherently lumpy,

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Speaker 1: like it's I don't think it should be warm. Yeah, okay,

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Speaker 1: well so there, thank you, Nicle, have a good day.

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Speaker 1: Thank you you too. Yeah. And by the way, this

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Speaker 1: is not a health segment. I'm not I'm not suggesting

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Speaker 1: that nobody do any of this like for you know,

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Speaker 1: that's good for you. I'm just talking about what's good.

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Speaker 1: Eggs and rice, Okay, bean tacos, rice tacos, anything available

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Speaker 1: to put on a tortilla. Yeah, like if you've got

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Speaker 1: a tortilla, or you've got like an English muffin, which

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Speaker 1: is kind of boogy. I guess I don't know if

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Speaker 1: I don't know, if it's I don't know. The cost

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Speaker 1: analysis of an English muffin versus like a loaf of bread.

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Speaker 1: I don't know how much that cost. But you make

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Speaker 1: like a little pizza out of the like if you

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Speaker 1: got tomato sauce and you make a little a little

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Speaker 1: English muffin pizza. Have you ever done that? I don't

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Speaker 1: think that's very expensive. Maybe I'm a Debbie. Hello, Hi Debbie.

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Speaker 1: So this is your discount meal that you still like? Yeah?

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Speaker 4: Yes, well my mom started me and my brother on

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Speaker 4: it because she grew up with eleven brothers and sisters.

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Speaker 1: Wow.

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Speaker 4: Oh, her mom used to make crem which is just

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Speaker 4: the alba macaroni creams and bacon. And it was the

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Speaker 4: alba macaroni with a can of tomato soup and bacon bits.

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Speaker 4: And it was filling it for an all of it

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Speaker 4: kids for cheese and so combating it.

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Speaker 1: And I love it.

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Speaker 4: It's my comfort food.

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Speaker 1: And my cheap beating. Interesting. That doesn't sound terrible.

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Speaker 4: No, it's really good.

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Speaker 1: Okay, all right, I may have to try that. Thank you, Debbie.

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Speaker 1: Have a good day. Blend the cottage cheese before you

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Speaker 1: put it in stuff. Okay, a lot of people in

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Speaker 1: it and more texts mayo and salt sandwiches. Oh, I'm

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Speaker 1: mayo and.

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Speaker 2: Salt, like I do tomato sandwiches all the time. Oh

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Speaker 2: my mom does that. Yeah, that's her hood of meal. Yeah,

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Speaker 2: she loves tomatoes and her sandwiches.

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Speaker 1: I like it.

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Speaker 2: Oh go ahead.

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Speaker 1: I was gonna say, just any potatoes, because that's so cheap.

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Speaker 2: I feel in Poland at least they were.

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Speaker 1: Have you ever had I don't think this is cheap.

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Speaker 1: But speaking of which, have you ever had a cream

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Speaker 1: cheese and green olives sandwich. There's a place in Scottsdale,

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Speaker 1: Arizona that makes them, called the Sugar Bowl, and we

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Speaker 1: grew up with them. I don't know if it's cheap.

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Speaker 1: I don't know how much green olives cost, but it's

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Speaker 1: it's like toast like white, like wonderbread kind of thing

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Speaker 1: toasted and then create a layer of cream cheese and

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Speaker 1: then green olives that are cut like thin, you know,

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Speaker 1: I don't know, like sliced, and they put on the sandwich.

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Speaker 1: That's it. That's the whole sandwich. It's delicious, that good,

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Speaker 1: And maybe it's just because it tastes like my childhood,

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Speaker 1: which a lot of things there are, you know, when

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Speaker 1: you're a kid, certain things that weren't necessarily healthy or

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Speaker 1: all that expensive that you remember eating when you were

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Speaker 1: growing up, and they still taste amazing. Alice, Alice, I

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Speaker 1: hear that, Alice is there, Alice, I like ramen, and

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Speaker 1: I take out the packet and add the hot sauce.

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Speaker 1: Thank you, thank you, Alice. That was wonderful. That was

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Speaker 1: really good. I don't know why you call it then,

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Speaker 1: not talk like you calling it. You don't talk it, doggie.

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Speaker 1: It's very upsetting to me. Toast with peanut butter and

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Speaker 1: brown sugar. Oh yeah, oh I would eat that tortilla omelets, Okay,

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Speaker 1: I don't know. Turkey meat is super cheap, cooked turkey

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Speaker 1: meat with some cree with mushroom soup and then un

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Speaker 1: buttered toast. Also, you know what's good is like that stofers.

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Speaker 1: It's like sliced beef cream beef. It's like very thin

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Speaker 1: slices of beef that's in some kind of a cream

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Speaker 1: sauce comes in a red box. You put that on

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Speaker 1: top of toast. I also, I don't know how much

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Speaker 1: that costs you. Toasted bread, turkey and cream cheese, a

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Speaker 1: roist cone, harmone Mexican rice with ham my mom a spam.

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Speaker 1: I've never had spam.

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Speaker 2: Yeah, we talk about that sometimes and not enough, but

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Speaker 2: we don't talk about spam. It's it's good. I don't

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Speaker 2: eat it often.

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Speaker 1: But it's good. Why are we not talking about spam

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Speaker 1: on this show? More spam? Really?

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Speaker 2: Like you could have it in your like basement forever,

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Speaker 2: keep it stored there.

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Speaker 1: Right, yea? No, like he can you to some of

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Speaker 1: that with during the tsunami. The potential is she probably is.

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Speaker 1: It could be eighty years old if you'll eat it.

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Speaker 1: And they do eat it there regularly in Hawaii, Like

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Speaker 1: it's a delicacy there. Miracle whip sandwich, Oh boy, I

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Speaker 1: don't know about that, baked beans on toast. Yeah, dried beef,

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Speaker 1: that's what it's called. Cream dried beef, which sounds kind

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Speaker 1: of gross, but it's good. I got more fresh show

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Speaker 1: next