<v Speaker 1>Jerry, Katie and Josh one hundred.

<v Speaker 2>Yesterday, I went home because over the weekend, I eat

<v Speaker 2>trash food.

<v Speaker 3>We know this.

<v Speaker 2>I had a Totino's pizza Sunday night at like nine

<v Speaker 2>o'clock at night. So I like to turn things around

<v Speaker 2>on Monday, you know what I mean. I make a

<v Speaker 2>conscious effort to eat clean starting Monday. And so yesterday

<v Speaker 2>I was all ready to make this recipe that I

<v Speaker 2>found with chickpeas because they have a lot of protein,

<v Speaker 2>and I've been trying to eat things that have a

<v Speaker 2>lot of protein that aren't just meat and meatless mondays

<v Speaker 2>like chickpeas are perfect for them.

<v Speaker 4>I'm a fan of the chick pea. Yeah, not gonna.

<v Speaker 2>Lie like I didn't realize. First of all, they taste

<v Speaker 2>like beans. I wasn't expected to They're just beans. I

<v Speaker 2>didn't realize that. But they are very tasty and they're

<v Speaker 2>not as strong as like a black bean.

<v Speaker 3>You know, so I writ big thing.

<v Speaker 1>You can actually warm up just a little bowl of

<v Speaker 1>chickpeas in the microwave, throw some salt and pepper on them,

<v Speaker 1>and just in a glass of water.

<v Speaker 4>You're gonna eat a glass of water. Oh yeah, But

<v Speaker 4>you can. You can work those down, no problem.

<v Speaker 2>Yeah, and they're super good, lots of fiber, lots of protein,

<v Speaker 2>lots of good stuff in there. But I was planning

<v Speaker 2>on making this recipe that I saw and again I

<v Speaker 2>scroll on Facebook a lot and look at their food reals.

<v Speaker 2>So I saw this on Facebook and it was essentially

<v Speaker 2>chickpeas and then you have a sweet potatoes that you

<v Speaker 2>make sweet potatoes, and then you take those sweet potatoes

<v Speaker 2>a can of coconut milk and some curry seasoning and

<v Speaker 2>you make it in your ninja.

<v Speaker 3>So you make a sauce and then.

<v Speaker 2>You cook your chickpeas in this sweet potato coconut milk

<v Speaker 2>curry sauce and you eat it all with none.

<v Speaker 3>And it is like, so hold on.

<v Speaker 4>Is it skin and all? Or do your scoopa skin it?

<v Speaker 2>The recipes said take the skin off, but that's for

<v Speaker 2>all the nutrie and fly off. So I left the

<v Speaker 2>skin off exactly. So I'm going to leave the skin on.

<v Speaker 2>But here's the thing is, last night I was so

<v Speaker 2>ready to make this, and I was at the grocery

<v Speaker 2>store the other day getting everything and I'm like, oh,

<v Speaker 2>I totally have curry powder.

<v Speaker 3>I totally have paprika.

<v Speaker 2>And then I got home and I remembered I did

<v Speaker 2>buy paprika and curry powder for my friend's house when

<v Speaker 2>I cooked for Thanksgiving. So I didn't have any of

<v Speaker 2>the seasonings needed for my curry chickpias. And I was like, well,

<v Speaker 2>we're gonna call it audible pivot pivot, And so I

<v Speaker 2>made Marry Me chickpeas because that is just essentially, uh,

<v Speaker 2>the garlic, sun dried tomato, white wine sauce, and then

<v Speaker 2>you cook the chickpeas in that. So last night I

<v Speaker 2>changed things up and I made the chickpeas in this

<v Speaker 2>merry meat chicken sauce.

<v Speaker 3>Oh my gosh, tasty. It was so good.

<v Speaker 4>So put the chickpeas in the sauce.

<v Speaker 3>So I didn't use then I know, I know, I

<v Speaker 3>created a lot of it.

<v Speaker 4>I'm curry powder is I was going to make? And

<v Speaker 4>why it's at a friend's.

<v Speaker 1>House, White woul Would somebody go out and buy curry

<v Speaker 1>powder and take it to a friend's house and leave it.

<v Speaker 4>I'm still very confused by this situation. In this scenario, number,

<v Speaker 4>I had.

<v Speaker 2>To make stuff for Thanksgiving, and so I bought these

<v Speaker 2>spices and I brought him over to my friend's house,

<v Speaker 2>and in my mind, I'm like, I did just buy Papprik?

<v Speaker 3>Where is it? I'm like, oh, I bought it for them?

<v Speaker 1>Yea God, Yes, I've never been in any sort of

<v Speaker 1>circumstance where I had pockets full of garlic powder and

<v Speaker 1>I brought it to a buddy's house and left it

<v Speaker 1>on his coffee tap.

<v Speaker 4>Did you make.

<v Speaker 3>Thanksgiving for him?

<v Speaker 4>But no?

<v Speaker 3>Now you know, Thank you for clarifying.

<v Speaker 2>Okay, So when I figured out I didn't have these seasonings,

<v Speaker 2>I had to pivot.

<v Speaker 3>I already had the sweet potatoes in the ninja.

<v Speaker 2>I had to take them out and put them in

<v Speaker 2>a container so I can make them tonight. But yeah,

<v Speaker 2>I had to switch ingredients and recipes there.

<v Speaker 3>And so the marriage.

<v Speaker 1>Evening for you, God, we got to find you a boyfriend.

<v Speaker 4>We really need to find.

<v Speaker 1>You a hobby or some friends that you can join,

<v Speaker 1>a tottering group, a yoga class, something you can do

<v Speaker 1>in the evening where you have friends.

<v Speaker 3>And we had a problem and then I fixed it.

<v Speaker 1>I don't know you were a home fondling your chickens

<v Speaker 1>when you should be out meeting people.

<v Speaker 4>You should have been sitting at the bar at Olive

<v Speaker 4>Garden a Monday.

<v Speaker 3>Who sits as a bar.

<v Speaker 1>At all of That's when you will meet your special someone.

<v Speaker 1>I guarantee you, because you're going to find another dude

<v Speaker 1>who's at home fondling his chickpeas, going what am I

<v Speaker 1>doing with my life? I need to go out and

<v Speaker 1>meet somebody. And that is when the magic happens. You'll

<v Speaker 1>both be sitting across from each other at the bar

<v Speaker 1>at Olive Garden and that's where Leve will ensue.

<v Speaker 3>Hey, show me your chickpeas. Yes, that's the pickup line

<v Speaker 3>because if this is.

<v Speaker 4>What you did last night, good god.

<v Speaker 3>I don't understand why it's a problem.

<v Speaker 2>Like I had an issue, I fixed it and I

<v Speaker 2>had a delicious meal.

<v Speaker 3>It was so good.

<v Speaker 4>I just want you to get some friends.

<v Speaker 3>Friend you. Yes, I made.

<v Speaker 4>This's the ones.

<v Speaker 1>That you go over and hang out like it for

<v Speaker 1>thanks to That's what you do for. Do you have

<v Speaker 1>other friends because they have a family and the kids

<v Speaker 1>I know you're talking about. Do you have single friends

<v Speaker 1>who are just having fun just sleeping with random women?

<v Speaker 1>You don't want to do that.

<v Speaker 3>No, but we're homies. Yeah, like we just have other

<v Speaker 3>than the female friends.

<v Speaker 2>Yeah, yeah, what what are they?

<v Speaker 3>Why do I need to be out on Monday nights?

<v Speaker 2>Like Monday night is that that's not when you want

<v Speaker 2>to be out and you make your.

<v Speaker 3>Chickpeas, that's the day you do it.

<v Speaker 1>Needless Monday people were texting in we want to hear

<v Speaker 1>about the most laps. You can't tease the moose laps

<v Speaker 1>and not talk about the most laps.

<v Speaker 3>Yeah, I got it.

<v Speaker 1>We're going to move on and talk about something else.

<v Speaker 1>Nokae tell us about mooselips.

<v Speaker 2>Well again, something that I do at home by myself.

<v Speaker 2>Has watched this show called Chef's Table. Oh, it's so

<v Speaker 2>it is just fascinating. It really highlights chefs around the

<v Speaker 2>world and how they've you know, really uh talked about

<v Speaker 2>their cuisine and made it some of the best in

<v Speaker 2>the world. So they focused on this guy's name was

<v Speaker 2>Vladimir and he was in Russia, right, So he is

<v Speaker 2>a chef out there who's really trying to prioritize the

<v Speaker 2>old Russian dishes that made Russia famous because I guess

<v Speaker 2>when like the eighties happened and everything, there were so

<v Speaker 2>many restrictions in that area that a lot of their

<v Speaker 2>cuisine was lost because they were just adopting what everyone

<v Speaker 2>else did.

<v Speaker 3>So French cuisine was huge in Russia because.

<v Speaker 2>All of their uh, you know, food and the memories

<v Speaker 2>and just things like that, it was kind of like

<v Speaker 2>wasted away. So they didn't focus on that anymore, and

<v Speaker 2>they had this huge French influence and it kind of

<v Speaker 2>took over their whole cuisine. So Russian food, when you

<v Speaker 2>think about it outside of like Aborshe, you know what

<v Speaker 2>I mean, there isn't a lot of Russian food that really.

<v Speaker 4>I can't even think of Russian food right exactly.

<v Speaker 3>So this is.

<v Speaker 4>It's a sport now, it's.

<v Speaker 2>Suit made of beets and so it's very vibrant purple.

<v Speaker 2>But it's one of their main dishes that they eat

<v Speaker 2>over there. And that's what like Russia is known for

<v Speaker 2>as far as their meals and stuff and their cuisine.

<v Speaker 3>So this guy, his whole purpose.

<v Speaker 2>Was to bring it to the forefront, and he did

<v Speaker 2>that with this old Russian rust. And he said he

<v Speaker 2>became famous because he made moose slips the thing, and

<v Speaker 2>Russian moose slips.

<v Speaker 3>Like there are saying that it is so.

<v Speaker 4>And that when your best friend wears yoga pants that

<v Speaker 4>are too.

<v Speaker 3>That's a different thing.

<v Speaker 2>It's a different all right, but you know they definitely

<v Speaker 2>uh it highlights a part of Russian cuisine that was

<v Speaker 2>kind of forgotten about. And then and he made a

<v Speaker 2>Russian girl clip dumpling good how he like reinvented it

<v Speaker 2>because back in the day.

<v Speaker 3>On the show, they're like.

<v Speaker 2>On the show, they show him just handling like move dumpling.

<v Speaker 3>Is dumpling and stout moose.

<v Speaker 4>I will say, when you were talking about this, I

<v Speaker 4>looked it up and it's.

<v Speaker 3>You know whatever, it's intense.

<v Speaker 4>Eat the animal. Yeah, the animal and they.

<v Speaker 3>Don't waste any part is intense. It is intense.

<v Speaker 4>The snout of a moose laying on a table is intense.

<v Speaker 3>It's crazy.

<v Speaker 2>It's hard to see, and honestly, like this show does

<v Speaker 2>a lot of that. Like they'll bring a whole carcass

<v Speaker 2>out and you just have a full on cow head

<v Speaker 2>sitting on the table and so I have to look away.

<v Speaker 3>It's like a scary movie. I'm like, I can't see that.

<v Speaker 2>And the Russian mooslips is part of it, because once

<v Speaker 2>they put those snouts down.

<v Speaker 4>You can't. I can't, I can't.

<v Speaker 2>Oh, my God, and the mooslips like there's only a

<v Speaker 2>part of the lip that they can eat that you

<v Speaker 2>can consume.

<v Speaker 3>Otherwise it's way too tough.

<v Speaker 4>So you really gotta get you gotta marinate the lips.

<v Speaker 3>Get that, you know, cheeky meat.

<v Speaker 4>You gotta put it in the for eight hours, tender eye.

<v Speaker 3>Those movies. You don't want tough.

<v Speaker 4>Muslims want to you don't want that tough.

<v Speaker 2>But it just fascinates me what people eat around the world,

<v Speaker 2>and this is just one of those things.

<v Speaker 1>And it's one of those things where we're getting kind

<v Speaker 1>of cringey, but it might be delicious.

<v Speaker 4>It might in front of you and doesn't tell you

<v Speaker 4>what it is you're gonna.

<v Speaker 3>Eat that exactly, and then after it's like.

<v Speaker 4>But that's like a big thing.

<v Speaker 1>I know, Nick knak It used to date a guy

<v Speaker 1>who was Russian and they broke up because I'm better

<v Speaker 1>And she said their big thing was a lot of tongue.

<v Speaker 1>So they eat a lot of tongues. Again, I've never

<v Speaker 1>tried it. It might be tasty well, and then it

<v Speaker 1>might be tasty.

<v Speaker 2>There you know, I guess people around the world again

<v Speaker 2>who eat tongue like cow tongue.

<v Speaker 4>What cow tongue is a big one and there's no that's.

<v Speaker 2>Cow stomach is tried. Langua lengua, that's what cow toongue

<v Speaker 2>is called. So it's like again, it is accepted across

<v Speaker 2>the world, but I mean when you see it for

<v Speaker 2>the first time, it's definitely.

<v Speaker 4>What you see those moo slips. You can't take your

<v Speaker 4>eyes off.

<v Speaker 3>You'll never forget those moods.

<v Speaker 4>But you see them. You know, a planet fitness, you.

<v Speaker 3>Can't take different kind of

<v Speaker 4>Jeremy considered changing