<v Speaker 1>Katy and Josh. I have something I need to admit

<v Speaker 1>to you, guys. I've done a lot of this over

<v Speaker 1>the past couple of weeks. I admitted that I fell

<v Speaker 1>down my stairs the other day. Did also admitted that

<v Speaker 1>I'm starting to carry candy in my pockets. I'm slowly

<v Speaker 1>making a progression to an eighty year old man. Something

<v Speaker 1>else happened just the other day at this radio station

<v Speaker 1>that I was like, man, I need to have an

<v Speaker 1>intervention or something. I'm now turning into the guy that

<v Speaker 1>comes up behind you while you're sitting at your desk

<v Speaker 1>and I rub your shoulders.

<v Speaker 2>No, you did it. Don't do that. Don't be that guy.

<v Speaker 1>This is the second time I've done it, and it's

<v Speaker 1>not to females.

<v Speaker 2>Everybody relaxed.

<v Speaker 1>I'm not being a creeper. Both times it was two

<v Speaker 1>dudes that I'm just fond of here at the radio station,

<v Speaker 1>couple good guys, and I came walking into their office

<v Speaker 1>and they were, you know, back to me on the computer.

<v Speaker 2>I went over and I grabbed their shoulders and what

<v Speaker 2>are you what do you work? Oh, it's good to

<v Speaker 2>see you today.

<v Speaker 1>And I started massaging their shoulders. Oh, I don't like

<v Speaker 1>that journey, No, oh, what is happening?

<v Speaker 2>Like then I reached in my pocket and gave him

<v Speaker 2>a men did a feeling just like come over you

<v Speaker 2>like they look tense. I don't know.

<v Speaker 1>I don't know what possessed me to do it, Like

<v Speaker 1>just in the moment, it.

<v Speaker 2>Was just it just felt right. You did it twice.

<v Speaker 2>It was natural, like what I did. Do it twice,

<v Speaker 2>like it was in the same day day. I usually

<v Speaker 2>am someone who's like, it's fine.

<v Speaker 1>You probably just had a day where you felt like

<v Speaker 1>other people were feeling the stress you were.

<v Speaker 2>Yeah, I was just wanted friendly, but I can't. I'm

<v Speaker 2>just like, you did what the last guy kind of

<v Speaker 2>he did one of these. He did a glance. What

<v Speaker 2>are you doing? He did a little glance back, and

<v Speaker 2>at that moment I knew.

<v Speaker 1>It was like, you know what, I I maybe shouldn't

<v Speaker 1>do this anymore. This is probably my bad on my part.

<v Speaker 1>So anyway, I've come clean.

<v Speaker 2>There you go.

<v Speaker 1>There is this funny story out this morning that I

<v Speaker 1>was kind of giggling at because people on social media

<v Speaker 1>are listing all the fancy food words from menus that

<v Speaker 1>instantly make them roll their eyes and get kind of

<v Speaker 1>turned off at the restaurant.

<v Speaker 2>Okay, give me a break.

<v Speaker 1>Like seasonal fruit when it's just a handful of strawberry.

<v Speaker 2>Fruit they can buy. Yeah, Like that's also the thing

<v Speaker 2>is it's like you should say, used to be frozen fruit,

<v Speaker 2>have our clearance fruit, clearance fruit. That's way. Really we

<v Speaker 2>should rename these for like normal people. Yeah clean.

<v Speaker 1>How about hand crafted? I hate that we got hand

<v Speaker 1>crafted iced tea here?

<v Speaker 2>Everything was made like this is our feet crafted iced

<v Speaker 2>tea in your handcraft. You're probably licking your hands back

<v Speaker 2>there in the kitchen. Nobody saw you.

<v Speaker 1>You know anything with foam. Foam is such a big

<v Speaker 1>thing right now. You like the phone, not me. I'm like, okay,

<v Speaker 1>I'm paying for foam. I'm paying for air.

<v Speaker 2>That's an empty glass. Yeah.

<v Speaker 1>Generally, like if I order a drink or something at Starbey's,

<v Speaker 1>I say no whip or no phone because that takes

<v Speaker 1>up valuable real estate for my coffee. So no phone, please, curated.

<v Speaker 1>It's a restaurant, not a museum. How about farm to table.

<v Speaker 2>One gets everywhere? That is everywhere, isn't it, Because at

<v Speaker 2>one point every vegetable was on a farm. It's like

<v Speaker 2>it started there, like Ron's basement. Ron's the cook.

<v Speaker 1>He grows carrots in his table Like that one actually

<v Speaker 1>sounds open faced.

<v Speaker 2>I mean, why does that need be so it's just

<v Speaker 2>like spreads. What does that even mean? It's just the handcut?

<v Speaker 1>What surely there was a knife involved somewhere. The artisanal

<v Speaker 1>That one's a big one too. Fresh cracked eggs made

<v Speaker 1>the list. Market price ough cauliflower steak made the list.

<v Speaker 2>What is that? What is that?

<v Speaker 1>And then I've heard you use this one a lot, Katie.

<v Speaker 1>The compote, I don't even know what that is.

<v Speaker 2>Well, it's just like a jelly, almost a compo. Yeah,

<v Speaker 2>so it's just like just say jelly. You know, nobody's

<v Speaker 2>going insane. Give me a toast with some compoe apple

<v Speaker 2>peach compode? Pretase?

<v Speaker 1>How many even just smuckers put some damn smuckers on

<v Speaker 1>my brand?

<v Speaker 2>Other smucker