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Speaker 1: Hello, and welcome to Sabor production of I Heart Radio.

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Speaker 1: I'm Annie Reese and I'm Lauren bog Obam, and today

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Speaker 1: we have an episode for you about beer Yanni. Yes,

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Speaker 1: as alluded to in our recent Listener Maile episode, this

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Speaker 1: is the quickest I gave into a craving. Yeah, you're

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Speaker 1: usually pretty good about that. Actually, I feel like of

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Speaker 1: the two of us, like like I'll be like, oh,

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Speaker 1: I need that immediately, and then I order it and

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Speaker 1: You're like, no, I'm gonna eat my sad single packet

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Speaker 1: of ramen and my happy single packet of ram Yeah.

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Speaker 1: I so I had run out of food. I knew

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Speaker 1: I needed to order food that night. It was kind

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Speaker 1: of circumstances. I was going to order a food no

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Speaker 1: matter what. But this was I mean, within an hour

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Speaker 1: of the research starting, I was like, yeah, yeah, that's it,

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Speaker 1: That's just what I need. And it was delicious and

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Speaker 1: it was so warm and like full of spices and

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Speaker 1: textures and I hadn't had it in so long. I

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Speaker 1: was just so very comforting and savory and warm. It

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Speaker 1: was good. Yeah. I I also have ordered some during

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Speaker 1: during this research process. Um and uh, oh my goodness,

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Speaker 1: it's it is. It is one of the things that

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Speaker 1: I probably crave the most period. Yeah. I ordered mine.

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Speaker 1: There was like a five level of spice you could

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Speaker 1: choose from, and I did the level four. That might

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Speaker 1: have been a mistake, Um it was. It was enough

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Speaker 1: to get the tears a little flowing then, know that.

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Speaker 1: I love that. Yeah, but it's funny because you can't

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Speaker 1: tell those restaurants sometimes then maybe a three, and it

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Speaker 1: depends on it depends on the cook who's in that day.

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Speaker 1: Like right, like I I've had I've ordered from the

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Speaker 1: same place as around town and sometimes it's just like

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Speaker 1: it's just gonna burn your face off. And sometimes they're like,

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Speaker 1: we're gonna pull back on that, and I'm like, oh no,

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Speaker 1: which one. It's a fun surprise though, I'll take that. That's,

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Speaker 1: you know, on the scale of like surprises, that's a

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Speaker 1: great one. Yeah, I agree, I agree it was. It

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Speaker 1: was a moment a learning experience for me though, because

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Speaker 1: it's been a long time since I've been kind of

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Speaker 1: cowed by spices. But I'm gonna gonna have to take

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Speaker 1: my time on this one. Get a little extra extra

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Speaker 1: right down there. Yeah, yes, yes, I definitely pulled that

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Speaker 1: whole thing in there. Uh, and yes, I did have

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Speaker 1: some good beer Yanni and India. It was on the

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Speaker 1: very first things I ordered, and it came out in

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Speaker 1: this lovely pot. It smells so heavily like when you

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Speaker 1: opened it came out, it was so delicious. People are

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Speaker 1: jealous at the table, people were jealous. Um, but yeah,

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Speaker 1: the cravings, like, even that I've had it, I would

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Speaker 1: like some more. Yeah, I like have some leftovers in

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Speaker 1: my fridge and I still like, like every moment that

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Speaker 1: I am not eating it, I'm doing this reading. I

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Speaker 1: was just like, I didn't go get some more, Like,

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Speaker 1: why why am I not doing that? Why am I

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Speaker 1: not eating it right now? I could be I agree, Lauren,

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Speaker 1: if we can, it's gonna be our first eating podcast,

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Speaker 1: and everyone will immediately unsubscribe except for a select few.

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Speaker 1: And I am not judging you. You you do you.

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Speaker 1: You can see our past episodes we've done on rice. Um.

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Speaker 1: I think our Saffron episode is probably relevant. Several spice

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Speaker 1: episodes we've done probably relevant. But yeah, those are the

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Speaker 1: two that came to my mind. But I guess this

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Speaker 1: brings us to our question Beard Yanni, what is it? Well,

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Speaker 1: very Janni is a one pot rice based main dish,

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Speaker 1: fragrant and pungent with herbs and spices and studded with

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Speaker 1: the chunks of tasty things. Um. It's like a like

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Speaker 1: a spicy sauceless risotto. Like a like a fried rice

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Speaker 1: that's that's baked or steamed instead of fried. Like a

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Speaker 1: like a steamed South Asian peah, like a like a

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Speaker 1: pull off that wants you to live your best life.

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Speaker 1: Thanks pull off. Right, the cravings are starting already, right,

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Speaker 1: Oh my goodness, Um, all right, the star of the

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Speaker 1: dish here is that rice. Um. It's not sticky at all.

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Speaker 1: Every grain is all dente and separate and well seasoned

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Speaker 1: and perfect. Um. Buzz body is often used buzz body rice.

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Speaker 1: It's a long grain rice that doesn't puff up very

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Speaker 1: much when it cooks um and has a nutty and

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Speaker 1: slightly floral scent. The seasonings that you use with it

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Speaker 1: can include things like cardamom, cinnamon, cloves, bay, nutmeg, black pepper,

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Speaker 1: fennel seeds, star anise. You're usually also adding a punch

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Speaker 1: of flavor from caramelized onions in there um, and some

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Speaker 1: color and flavor from stuff like turmeric and saffron. Turmeric

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Speaker 1: there you get another episode in there um and some

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Speaker 1: brightness from fresh herbs like mint and clauntro, maybe some

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Speaker 1: citrus even. Um. It's it's a mix that's floral and

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Speaker 1: warm and earthy, and uh, the nks of tasty things

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Speaker 1: can be a whole range of stuff, though chicken or

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Speaker 1: lamb or mutton or goat are perhaps the most common. Uh,

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Speaker 1: hard boiled egg. Vegetables like eggplant, um and pineer, which

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Speaker 1: are you know, like springy blocks of fresh cheese, yeah,

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Speaker 1: are also pretty popular. Or fish or shrimp or jackfruit

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Speaker 1: or cofta um, like like a like meatball sausage kind

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Speaker 1: of stuff U or uh, you know anything, especially if

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Speaker 1: you're using meat, you're generally going to marinate it in

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Speaker 1: stuff like yogurt, ginger, garlic, chilies, maybe tomato, and that

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Speaker 1: marinade is gonna wind up providing a good bit of

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Speaker 1: the cooking liquid that you use for the rice. Beyond that, Uh,

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Speaker 1: these are kind of like basics quote unquote, because there

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Speaker 1: are dozens and dozens of styles of Berrianni. It's one

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Speaker 1: of those dishes that every region and every family has

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Speaker 1: like a correct way to make. UM. And so you know,

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Speaker 1: like like local grains and proteins and vegetables are going

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Speaker 1: to be used based on availability and preferences. But then like,

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Speaker 1: I don't know, Like do you use whole or ground spices?

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Speaker 1: Do you add in a layer of dried fruit and

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Speaker 1: crunchy nuts? For contrast? Um? Do you add in a

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Speaker 1: layer of potato? Well, that's the liquid component? Is it? Water? Stock, milk,

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Speaker 1: coconut milk? Um? Do you put rose water in there?

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Speaker 1: I don't know. Um do you par cook various ingredients

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Speaker 1: before adding them together? The spelling and pronunciation can differ. Um,

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Speaker 1: it can be by any. I don't don't come, don't

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Speaker 1: come for me? I I don't. I don't have an

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Speaker 1: opinion about this. I'm just reporting. Um it is a

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Speaker 1: very any without meat. Just to pull out I'm nervous.

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Speaker 1: I again, I am only reporting. I have my hands up.

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Speaker 1: It's just you know, you know, Yeah, I feel like

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Speaker 1: this is a test, Okay, it's it's I love. I

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Speaker 1: love these things that people have such beautifully strong opinions about. Yes,

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Speaker 1: I do as well at any rate. Um, A style

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Speaker 1: of low and slow cooking called dumb is usually employed

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Speaker 1: here or I'm going to say almost always yes, uh,

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Speaker 1: in which UM, you assemble your ingredients either par cooked

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Speaker 1: or raw in layers in a deep pot um with

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Speaker 1: just enough cooking liquids so that when you seal it

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Speaker 1: with a heavy lid as in a Dutch oven, or

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Speaker 1: more traditionally with a with a ring of dough, everything

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Speaker 1: will just gently steam to perfection. Um. It does take

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Speaker 1: a while though. Um. This is not like a quick

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Speaker 1: weeknight thing, but like a celebration sort of dish, or

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Speaker 1: at the very least like a Sunday supper kind of thing. Um.

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Speaker 1: It's served hot, sometimes yes, straight from the pot that

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Speaker 1: you like, open at the table to get that sensory

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Speaker 1: experience of the of the steam coming off. And it

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Speaker 1: might be topped with more fresh herbs, slices of onion

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Speaker 1: raw or fried uh, maybe a wedge of fresh lemon

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Speaker 1: or lime for squeezing. It is often served with right

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Speaker 1: the which is a sauce made from yogurt and a

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Speaker 1: little bit of usually crunchy vedged like a cucumber um,

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Speaker 1: seasoned with herbs and spices like like mint and coriander. Um.

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Speaker 1: It's meant to be cooling in contrast, right with the

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Speaker 1: spice of the Berryanni and I have not tried making it,

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Speaker 1: but I've heard that it's difficult to get right and

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Speaker 1: it's a little bit like nail biting at the end

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Speaker 1: there when you crack open the cooking vessel. Um. Which

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Speaker 1: helps explain why it might be like a popular restaurant order. Yeah,

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Speaker 1: and more on that in a second. Yeah, it sounds

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Speaker 1: intense to me. Yes, yeah, yeah, yeah. All the recipes

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Speaker 1: that I found owned are like okay, like dig in

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Speaker 1: because like these like like here are all of the

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Speaker 1: preparations for all of the ingredients and this is what

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Speaker 1: you want to do with them and be very careful

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Speaker 1: about it. And I'm like, oh no, who look, see

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Speaker 1: if you make it, well, what about the nutrition? You know? Um,

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Speaker 1: it depends on what you make it with, perhaps obviously. UM.

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Speaker 1: I've had versions that are a little bit heavier with

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Speaker 1: like a with like a lot of ge clarified butter,

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Speaker 1: you know. Um. And I've had versions that are a

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Speaker 1: little bit lighter tasting, but you know, it's a it's

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Speaker 1: a very carbon protein heavy dish generally, um. And so

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Speaker 1: you know, as always eat a vegetable, but but yeah,

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Speaker 1: like like really like like good like comfort like stick

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Speaker 1: to your ribs kind of food. Yeah, I got one

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Speaker 1: like a I would assume like a standard medium non

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Speaker 1: large order and it lasts me three days. Uh yeah,

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Speaker 1: it's so good. It is so good. Uh. Well, we're

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Speaker 1: not the only ones that think that we do have

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Speaker 1: some numbers for you. We do. According to numbers collected

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Speaker 1: from food delivery platform Swiggy and reported on by Times

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Speaker 1: of India, quote, Indians ordered an average of beer Yannis

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Speaker 1: per minute or one point six bier Yannis per second,

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Speaker 1: and that was the third year in a row that

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Speaker 1: it was Swiggy's most ordered dish. Dang yeah um, and

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Speaker 1: that that number might have actually gone up during COVID

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Speaker 1: lockdowns that began, of course, in because reports began just

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Speaker 1: pouring in that beer Yanni was um the most ordered

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Speaker 1: takeaway slash delivery dish of the lockdown in India. Um,

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Speaker 1: butter non being a runner up along with a ma

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Speaker 1: solid dosso, which is like a like a savory rice

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Speaker 1: and lentil crape kind of situation that be stuffed with

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Speaker 1: various things anyway. Um uh, these are all generally popular

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Speaker 1: restaurant orders. Um. But another number that I read was

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Speaker 1: at some s of those Berryanni orders came from people

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Speaker 1: living alone. Um and psychologists were talking a lot about

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Speaker 1: about that and about the trend in general um about

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Speaker 1: very any being just such like a like a nostalgic

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Speaker 1: um festive, like like one dish comfort food, you know,

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Speaker 1: like if you're only going to order one thing, it's

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Speaker 1: it's just such a nice, single, simple like yeah, I'm

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Speaker 1: just gonna put that on my face now kind of

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Speaker 1: but also lovely and like and like something. I read

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Speaker 1: a lot about it being something that people remember from

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Speaker 1: parties from their childhood and just having right, having that

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Speaker 1: nostalgia factor. Yeah, that makes a lot of sense to

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Speaker 1: me if you're isolated and living alone during the quarantine,

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Speaker 1: that you would seek out a dish that reminds you

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Speaker 1: of of these happy people right right people populated times.

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Speaker 1: Yeah mm hmmmmmmmm. Well we do have some history for you.

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Speaker 1: We do. But first we've got a quick break for

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Speaker 1: a word from our sponsor, and we're back. Thank you sponsored, Yes,

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Speaker 1: thank you. So probably no surprise, but the history of

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Speaker 1: your Yawnie is one full of twist and turns. Oh yes,

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Speaker 1: And to be honest, like there are several when we

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Speaker 1: do these dish episodes, it's hard not to get lost

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Speaker 1: in where every ingredient came from and how it all

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Speaker 1: came together eventually, and you know, we try to touch

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Speaker 1: on that, but it's just a lot. Yeah, yeah, and

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Speaker 1: the and this one in particular having like so many

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Speaker 1: different regional variations and and we have gone into this

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Speaker 1: right in our episodes of out stuff like a pea

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Speaker 1: or jambalaya or stuff like that, where it is such

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Speaker 1: a intrinsically multicultural dish and um, and so you know,

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Speaker 1: like but like buzz Bodi rice is a different episode. Um.

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Speaker 1: But yeah, but it's also not always made with this

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Speaker 1: body rice. So like how much do you go into

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Speaker 1: that kind of thing? And in the history part of

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Speaker 1: you know, you know, yes that I suspectful listeners are

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Speaker 1: well aware as well. Um, but okay. While popular historical

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Speaker 1: retellings credit the Moughal invaders who ruled over India from

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Speaker 1: the fifteenth to nineteenth centuries with introducing the dish there

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Speaker 1: and yes, whether it originated in India or not, it

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Speaker 1: is famously associated with India. UM. Many historians believe a

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Speaker 1: similar rice dishes present in India before the Mughal rule

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Speaker 1: as early as the second century CE UM, though some

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Speaker 1: sources put it even earlier. There are written mentions of

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Speaker 1: a rice dish and Southern India composed of rice, ghee, meat,

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Speaker 1: spices like pepper, tumeric and coriander, and bay leaf uh

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Speaker 1: that that was present there. It was a filling dish

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Speaker 1: used to feed soldiers, according to these sources. One popular

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Speaker 1: legend suggests that Turk Mughal conqueror tmor brought an early

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Speaker 1: version of beer Yanny to India in and that he

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Speaker 1: introduced the dish to his soldiers as a substantial part

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Speaker 1: of their diet. Records describe earthen pots of rice and

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Speaker 1: available spices and meats that were buried in hot pits

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Speaker 1: for cooking and then dug up for the eating. Obviously

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Speaker 1: the contents of the pot, not the pot actually, But

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Speaker 1: when this dish arrived in India, it was made spicier

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Speaker 1: um in this version of offants of the beer Yanni timeline. Yes,

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Speaker 1: numerous cultural influences contributed to the dish, Yes, and Islamic

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Speaker 1: Persians frequently get the readit for popularizing it, and some

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Speaker 1: historians even posit that the dish is in fact from

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Speaker 1: Persia or modern day Iran. In this case, it may

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Speaker 1: have arrived in India with Persian travelers A part of

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Speaker 1: the reason scholars think this is that the name is

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Speaker 1: often traced to the Persian words suit for fried rice

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Speaker 1: or fried before cooking, depending on where you read it.

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Speaker 1: Mm hmm. In the realm of almost certainly legend, one

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Speaker 1: story goes that Shah Jahan's queen Mumtazma Hall, who was

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Speaker 1: the inspiration for the taj Mahal, was also the inspiration

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Speaker 1: for Berrianni. The story goes that sometime between the late

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Speaker 1: fifteen hundreds and early sixteen hundreds, she visited the army

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Speaker 1: barracks and found that a majority of the soldiers were

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Speaker 1: under nourished. Determined to fix the issue, she went to

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Speaker 1: the chef in charge and asked him to create a

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Speaker 1: nutritionally balanced dish and bury any was the results. Again,

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Speaker 1: probably not true, I mean, who knows, but I'm gonna

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Speaker 1: say probably yeah, yeah, yes. The rice in this story

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Speaker 1: was fried and ghee and unwashed so as to prevent clumping.

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Speaker 1: The desired meats and spices were added in, and the

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Speaker 1: mixture was cooked over an open fire. Sounds good, oh

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Speaker 1: yeah yeah um. And while the original Persian very yannis,

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Speaker 1: if that is where they originated, um may have been

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Speaker 1: more subtly spiced. They became certainly um, these very distinctive,

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Speaker 1: very specialized party dishes in the hands of cooks working

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Speaker 1: in India and in wealthy households and clubs in the

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Speaker 1: seventeen and eighteen hundreds. The clubs, Yes, these nightclubs. Oh

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Speaker 1: my god, I was, I was saying to Annie before

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Speaker 1: we started recording. I almost went on this like multi

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Speaker 1: hour deep dive into different layers of of um culinary

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Speaker 1: history of cooks and chefs from around that time, and

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Speaker 1: like this one like like class of of cooks, uh,

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Speaker 1: the consamas, and I couldn't. I was like, this is

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Speaker 1: not this is not the research for today, but it's

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Speaker 1: fascinating and right, and these that the concept of these

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Speaker 1: like nineteenth century nightclubs that were famous for uh, for

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Speaker 1: these particular cooks who were not classically trained, but who

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Speaker 1: like all had their their own very flashy style. And

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Speaker 1: so anyway, that's just a little tidbit um. Maybe hopefully

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Speaker 1: we'll come back to it, because I really want to

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Speaker 1: read more about it. Yes, and I would love to

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Speaker 1: learn more about it, so hopefully yes. But related to that,

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Speaker 1: in in these early days, your yanny may have been

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Speaker 1: viewed as a dish for the rich and for royalty um.

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Speaker 1: Perhaps even served on dishes of gold and silver. Uh.

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Speaker 1: And yes, remember ingredients like saffron that became commonplace and

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Speaker 1: burians were expensive at that time still expensive now to

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Speaker 1: be honest, Yeah, sure, but that image changed and as

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Speaker 1: it's spread throughout the region, this dish was adapted to

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Speaker 1: local ingredients and taste, including the type of rice that

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Speaker 1: was used in anglicized version of curry started popping up

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Speaker 1: in the late eighteenth century. In early nineteenth century UM

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Speaker 1: in the UK, and some of these Anglicized Indian recipes

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Speaker 1: included Palau's similar to pull off, but not Berrianni uh.

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Speaker 1: And looking at more modern times, researchers have pointed out

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Speaker 1: that beer Yanni is lacking on UK menus, and they

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Speaker 1: argue this is in part because of a short cutting

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Speaker 1: of Indian recipes, only utilizing four or five sauces to

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Speaker 1: make every item on an Indian restaurant menu in the

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Speaker 1: UK beginning in the nineteen sixties. Sort of like it's

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Speaker 1: a complicated dish, I guess is what they were saying.

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Speaker 1: A lot of a lot of people and especially people

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Speaker 1: who weren't uh Indian and heritage were kind of like, Okay,

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Speaker 1: I'm just not going to try that one. Then that's

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Speaker 1: too much. Huh yeah makes sense. Uh. Skipping ahead a bit.

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Speaker 1: In the twenty teens in India, Brianni became a little

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Speaker 1: bit of a spark point in discussions surrounding Hindu nationalism

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Speaker 1: and the Muslim minority in that country. Yeah. And then

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Speaker 1: another avenue where uh, Buryani became not necessarily a spark point.

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Speaker 1: And this is definitely not as serious, but uh. It

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Speaker 1: was featured in a buzz Feed India article called twenty

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Speaker 1: three reasons having Buryani is better than having a boyfriend,

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Speaker 1: and that article came with this quote, stop chasing after

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Speaker 1: a bay and get yourself a Brianni. Oh my goodness,

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Speaker 1: that is you did you know you were? You were

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Speaker 1: morally obligated to get you Oh well, um, uh this

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Speaker 1: doesn't have a pun in it. I'm sorry. But but

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Speaker 1: in a series of twenty four dishes from the city

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Speaker 1: hyder Bad, we're featured on postage stamps in India and

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Speaker 1: that included the local or a local version of Brian

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Speaker 1: m hmm getting a craving via stamp. I want it

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Speaker 1: time to be alive. Oh, it's sort of mean, I mean, gosh, now,

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Speaker 1: but that means work kind of mean, don't you think. Yeah,

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Speaker 1: that's what everyone says about us. Oh no, I just

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Speaker 1: want to share the joy of Brianti you. Oh no

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Speaker 1: to craving. Yeah, I'm gonna I have not had my

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Speaker 1: like leftover berry Anny yet today. I knew that recording

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Speaker 1: this episode was going to be a whole thing, so um.

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Speaker 1: So that is pretty much what we have to say

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Speaker 1: about it for now. And yes, yes, well I'm jealous

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Speaker 1: of you because my leftover so long. God. But yes,

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Speaker 1: we do have some listener mail for you. We do,

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Speaker 1: and we are going to get into that as soon

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Speaker 1: as we get back from one more quick break forward

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Speaker 1: for sponsors, and we're back. Thank you, sponsors, Yes, thank you,

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Speaker 1: And we're back with yeah hug um. And we have

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Speaker 1: to not one, but two letters from listeners on Team

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Speaker 1: Candy Heart. Okay, we called and you answered, and we're

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00:23:04,200 --> 00:23:09,200
Speaker 1: so glad that you did. Always yes, Diana wrote. Every

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Speaker 1: year for the last few years, I've made conversation hearts

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Speaker 1: from scratch. It started as cute merchandise to give to

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Speaker 1: guests at the restaurant where I worked during the pandemic.

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Speaker 1: I've sold pastry boxes of treats for Valentine's Day, and

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Speaker 1: I continue including conversation hearts. The batch I made weighs

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Speaker 1: about three pounds, about one point three key those. It's

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Speaker 1: tedious to color flavor roll, cut out all the hearts

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Speaker 1: and write them all by hand, but they's so iconic

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Speaker 1: that I'm okay with doing it once a year. Plus

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Speaker 1: it gives me the chance to write DTF on a

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Speaker 1: tiny piece of candy. I hope you have a great

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Speaker 1: February four, no matter how you choose to spend it. Oh.

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Speaker 1: I love that so much. And Diana Son in pictures,

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Speaker 1: they're so cute, so cute. Oh I bet they are

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00:24:01,800 --> 00:24:06,159
Speaker 1: time consuming though, Oh yeah, yeah, and I and it

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Speaker 1: is always that that that like, well, it's once a

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Speaker 1: year and it's so fun when it's over right kind

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Speaker 1: of thing, right. I think we all have something like

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Speaker 1: that that we that we were like, well, okay, only

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00:24:22,119 --> 00:24:26,520
Speaker 1: in this one time for year. Yeah, but I love that.

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Speaker 1: I love that it's like iconic and people forward to

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00:24:29,280 --> 00:24:35,760
Speaker 1: your creation. It's it's very lovely. Yes, yes, um, Stephanie wrote,

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Speaker 1: I just finished your Classic Candy Hearts episode. At the end,

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Speaker 1: do you ask anyone who actually likes candy hearts to

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00:24:41,720 --> 00:24:44,720
Speaker 1: write in, So I am here to answer your call

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00:24:44,880 --> 00:24:49,080
Speaker 1: and advocate on behalf of this seasonal delight. To be honest,

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00:24:49,160 --> 00:24:51,240
Speaker 1: I'm not entirely sure what it is that draws me

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Speaker 1: to them, but there is something about the way they

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Speaker 1: crack when you bite down on them, and the chalkiness

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00:24:55,960 --> 00:24:59,440
Speaker 1: they leave behind that's so satisfying to me. I'm certainly

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Speaker 1: not in it for the messages. I don't even bother

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00:25:01,320 --> 00:25:07,040
Speaker 1: to read them before I eat them. Okay, Okay, here

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00:25:07,080 --> 00:25:09,879
Speaker 1: we go. Uh yeah. Though candy hearts are not my

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00:25:09,960 --> 00:25:13,600
Speaker 1: most favorite candy overall, I do feel very strongly about

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Speaker 1: the flavors. The only real candy hearts as far as

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00:25:16,840 --> 00:25:20,560
Speaker 1: I'm concerned, are the ones that come in grape, cherry, orange, lime, banana,

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Speaker 1: and winter green. Alright, alright, um, I know banana and

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00:25:25,119 --> 00:25:28,159
Speaker 1: winter green, which were the best flavors of my humble opinion,

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00:25:28,200 --> 00:25:31,000
Speaker 1: have been discontinued. So this comma is getting really hard

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Speaker 1: to find. Because of this, I realized the boxes I'm

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Speaker 1: finding that include them may very well be from old batches,

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00:25:37,119 --> 00:25:38,960
Speaker 1: but I love them and I will continue to hunt

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Speaker 1: them down. The blue raspberry ones that replaced the white

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00:25:41,960 --> 00:25:45,520
Speaker 1: mint ones are blasphemy. I managed to find some of

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00:25:45,520 --> 00:25:49,040
Speaker 1: the tiny elementary school Valentine sized boxes and the original

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00:25:49,040 --> 00:25:52,400
Speaker 1: flavors this year that I purchased without hesitation, and I'm

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00:25:52,480 --> 00:25:56,000
Speaker 1: carefully rationing. I love the podcast and you guys, in

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00:25:56,040 --> 00:26:04,080
Speaker 1: spite of your reversion to candy hearts, Oh wow, I

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00:26:04,119 --> 00:26:07,760
Speaker 1: feel like I feel like there's some fiery opinions in

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00:26:07,800 --> 00:26:10,600
Speaker 1: that one. I like it. I yes, I adore all

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00:26:10,640 --> 00:26:15,919
Speaker 1: of this. I love you've got your specific flavor. I

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00:26:15,960 --> 00:26:22,560
Speaker 1: love you. Don't read the messages that this great, get

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00:26:22,600 --> 00:26:26,600
Speaker 1: it be mine? Never just eat it. I don't care

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00:26:27,359 --> 00:26:30,600
Speaker 1: be mine, winter Green, don't care what you say about it. Yeah,

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00:26:30,720 --> 00:26:34,280
Speaker 1: that's right, that's right. So my friend I got to

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Speaker 1: see a good friend of mine recently for the first

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Speaker 1: time in a minute, and she had a whole case

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00:26:40,080 --> 00:26:44,560
Speaker 1: of these, like many wow, the little boxes. Yeah, and

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00:26:44,680 --> 00:26:47,880
Speaker 1: I'm gonna I didn't take any because, as I said,

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00:26:47,880 --> 00:26:50,000
Speaker 1: they're not really my thing. But I'm going to contact

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00:26:50,000 --> 00:26:52,879
Speaker 1: her and see what the flavor is she's got going

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00:26:53,640 --> 00:26:56,479
Speaker 1: because she might be here, she might be in in

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00:26:57,400 --> 00:27:04,520
Speaker 1: ownership of something that might be worth something to someone. Yes, yes,

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00:27:04,640 --> 00:27:10,439
Speaker 1: you know, I say with a shrug and mild confusion. Again. Hey,

402
00:27:10,480 --> 00:27:13,280
Speaker 1: like every every time someone finds something that makes them happy,

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00:27:13,400 --> 00:27:16,120
Speaker 1: I am happy for them. And you know, y'all can

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00:27:16,160 --> 00:27:19,840
Speaker 1: have my my lifetime supply of candy hearts, So go

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00:27:20,000 --> 00:27:26,920
Speaker 1: for it, so kind so giver. Yes, yes, but seriously,

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00:27:26,960 --> 00:27:30,200
Speaker 1: this has been to light from people on teep candy Hearts,

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00:27:30,200 --> 00:27:33,280
Speaker 1: so keep those messages coming. So thanks to both of

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00:27:33,320 --> 00:27:35,760
Speaker 1: those listeners for writing to us. If you would like

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00:27:35,840 --> 00:27:37,800
Speaker 1: to write to us, you can. You can email us

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00:27:37,800 --> 00:27:40,320
Speaker 1: at hello at saber pod dot com. We're also on

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00:27:40,359 --> 00:27:43,000
Speaker 1: social media. You can find us on Twitter, Facebook, and

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00:27:43,119 --> 00:27:45,720
Speaker 1: Instagram at saber pod, and we do hope to hear

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Speaker 1: from you. Saber is production of iHeart Radio. For more

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00:27:48,560 --> 00:27:50,760
Speaker 1: podcasts my Heart Radio, you can visit the I Heart

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00:27:50,840 --> 00:27:53,560
Speaker 1: Radio app, Apple Podcasts, or wherever you listen to your

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00:27:53,600 --> 00:27:56,919
Speaker 1: favorite shows. Thanks as always to our superproducers Dylan Fagan

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00:27:57,000 --> 00:27:59,119
Speaker 1: and Andrew Howard. Thanks to you for listening, and we

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Speaker 1: hope that lots more good things are coming your way.