Mareyoko Butler - Extra Narcissism

This show is about ME! I love hearing myself talk. blah blah blah. Okay that stuff is true but it doesn’t mean I am a narcissist. There is a big difference between those things. Being confident about the value you bring to the world doesn’t have to come with a negative label. I really like where this conversation went it was a lot of fun. Also it was cool talking to someone who has been on Bones, and Californication. Come have an awesome time with us!

Tyler Giese - Peddle Petal Pedal

HONK! HONK! Who is that guy with the horn? It's Tyler Giese from Laser Beam! Let's explore what Pedal means if we start with no expectation of meaning other than the sound of the word.

Proctologist's office, trying to read circuit diagrams, and pianos that meow, all play into the conversation. TUNE IN!


Julie wrote a review and it is in the style of In the moment! Please enjoy. I feel like listening to the freshest-est episode and writing you a PCR, right away! (While cooking a pizza.) (Well, half a pizza! Toaster oven . . . ) [[[I wrote most of this note yesterday, by the way. I'm reading through what's here, then I'll add more -- and SEND this!]]]

(1) "Peddle" . . . I want to note that this word can _also_ mean to sell something! ("Peddling wares . . . ") 

(2) Alaina! (I know her, too) -- (I'm glad you got to visit her and have good food and friendshipping!) [[[Re-reading this part, which I wrote yesterday, and pondering the significant difference between "friendship-ing" and "friend-shipping." Do you see it, too?]]]

(3) (Now I have paused your show for a moment) because I want to focus on telling you that the bulb horn is cool, AND I want to add a story: my dad and stepmom had a bulb horn fastened to the wall, near the top of the stairs, at the house they lived in (in Index) during my childhood years. I used to sometimes toot the bulb horn, on the way down the stairs! The (only) bathroom in the house, was upstairs; it was a big bathroom because the house didn't originally have a bathroom, (OLD house, and there had originally been an outhouse instead of a bathroom); at some point, a bedroom was turned into a bathroom. There was a clawfoot tub in there! (Oops now I'm starting to get side-tracked away from the podcast topics! I'm spinning off!) Yes, the bulb horn does sound like it would be a good car horn. I love it that he carries Bulbhorn around with him! (If I see a guy with a bulbhorn, I will know who!) One interesting thing which I used to carry around with me, (sometimes), was a clock. (A battery powered wall clock, his name was Ivan.) the 1/2 pizza is not in the oven yet. (I need to add some extra cheese . . . )

(4) OH -- just now I felt like you were about to tell us what the 2nd topic was going to be, in this episode, (and I was thinking: "wait no . . . I want it to be a surprise!!!" (And then you kept it a mystery for now.) (Yay!) I'm about to grate the cheese! (After I type this.) (It's just a frozen cheese 1/2 pizza BTW don't get too excited . . . ) (I'll be turning the podcast back on now . . . )

(5) (Okay) . . . I again paused the podcast for a bit, so I could think (in my head) about my favorite experience with (flower) petals, and after some searching around, I thought of one! CILANTRO was growing in the garden over here, and my nose suddenly caught a whiff of the SCENT of the cilantro blossoms. (So-lovely) -- a bit like the scent of cilantro leaves. Even better! -- (at the same time, both subtler but also more arresting! Very intriguing!) Hmmmm . . . mmmaybe that story conveys a general, "flower-related" experience; rather than specifically a "petal-related" experience. (I hope it still counts for somethin' here!) While thinking about flowers and petals, I also remembered a time when I smelled chocolate. SMELLED CHOCOLATE (while working at an office, on campus, while I was in college). WHERE was that chocolate scent coming from? (I was perplexed, for a while) -- then I figured out that the chocolate scent was coming from a bouquet of Dahlias which was sitting above the desk where I sat!) (WOW, huh?) I'm usually not super-fond of floral scents; (but I LOVED the cilantro-flower scent, and the chocolate Dahlia scent); I'm also fond of the scent of HELIOTROPE -- (are you familiar with that one?) (To me, it smells like vanilla!) OH -- Pinapple Sage! (The scent is heavenly! I guess there are multiple floral scents I admire.) 

[[[ (5.5) This was going to be part of #5, but I decided to give it its own segment in the spotlight here.]]] In the time since I paused the podcast, I also looked up "petal," in Howard -- (my 1950 Webster's Dictionary New International Version Unabridged); Howard has numerous petal-related words, including "petalage" -- referring to the petals on a flower. (As you might have guessed with those various sidetrackings, some time has passed and the pizza is fully COOKED now! I thought I should include that update.) Now I'm going to start listening again . . . 

(6) DAISIES!!! (The little white flowers Tyler was talking about in there . . . they are daisies, I'm quite certain!) The cool thing about those teeny daisies is that they are so short; they grow right along with the grass -- (then maybe they sometimes don't even get cut when the lawn is mowed -- or maybe they just grow up again quickly?) I think they are cute. (Daisies stink, though; from a fragrance point of view. At least the big ones do) -- the type-o-Daisies called "Shasta" Daisies. (Back to the small ones, that grow in the lawn) . . . some of them have a pink-ish-purplish tinge. Some people make little chains out of them, while sitting in the grass at the park. (I think I've been one of those people . . . I've dabbled in diminutive daisy-chaining!) Important announcement: there is more podcast for me to listen to and write about, but I think I'll call this PCR#1 (for this episode) -- I plan to add more here (about this episode) in a futurenote . . . 

Days passed, curiosity built, and then Julie sent me round two!

(7) The "Bird of Paradise" flower . . . I was pretty sure I'd seen a photo (but I did a google just to be sure) -- and learned that there is a poster, (36" x 24" on heavy giclée paper) featuring the Bird of Paradise flower. I looked up "giclée," it's a process in which a high-quality print is produced by an inkjet printer. (The word "Giclée" is a derivative of the French word "gicler" -- which means "to squirt.") Yes I had indeed remembered the Bird of Paradise flower correctly. (I didn't purchase the Bird of Paradise poster.) [[[Almost completely unrelated: in the time since typing that, I did order a poster featuring Jackfruit. Smaller, of uncertain quality.]]]

(8) (When I've used a number 8 in a list, it has always turns into a sunglassed smiley-face, on facebook.) I'm pretty certain that's going to happen here, too.

(9) Of bicycles, you said "I don't know how they stand up." I thought that brought up an interesting question -- (yes, WHY do they stand up so well, while in motion? -- it's an appropriate thing to be wondering!) I thought for sure there would be a simple scientific explanation for it, but when I did a google (to learn what it might be), I learned that researchers designed experiments to test to see if the two factors they _thought_ might be responsible for a bicycle not falling, were indeed responsible -- (they designed a bike which eliminated those factors). The bike-model they created still stayed upright while moving! -- (even without those two factors, and even without a rider!) 

(10) I want to see a photo of the bike + trailer + canoe, (that's dedication!)

(11) Interesting stuff there, about using pedals in music making.;

(12) I drove an automobile with a standard transmission (with a clutch PEDAL), for a few years, in college: a 1958 Volkswagen Beetle -- (named "Wogglebug" . . . nickname = "Woggle"). One thing which was interesting about Woggle is that she did not have a gas gauge. I had to use other methods to keep track of the amount of fuel in the gas tank. I could lift the hood, remove the lid to the gas tank, and peer down in there with a flashlight, (to observe the fuel level). OR . . . (better) . . . I could slam on the brakes (while coming to a STOP, in a parking lot) -- -- -- then immediately turn off the engine and listen to the sound of the fuel in the tank. The sound of fuel slapping loudly against the sides of the gas tank indicated that I'd be fine for a while); little trickly sounds meant I should: BUY. GAS. SOON.) (I only ran out of fuel a few times and only one time was a particularly memorable adventure!)

(13) Yes! ("Peddle" can mean to sell something; I mentioned that in my comment #1, without having yet listened to part where it was mentioned, later along in the podcast). It sounds like the word "peddler" preceded the variation "peddle." "Peddler" was derived from French and Latin words referring to feet; (peddlers can travel on foot, to sell their wares). [[[Adding this comment later, after having listened to the entire podcast: it seems to me that "peddle" can refer to a wider variety of selling than just going on foot, though; selling things in a store or even SELLING DRILLS over the telephone, etc., hmmm?]]]

(14) (I have paused the show and right now I am trying to think of some other devices which utilize pedals.) I've thought of a few! One example: a SPINNING WHEEL (to spin yarn). There might also be pottery wheels which are operated via pedal. (True dat. I just checked.)

(15) That first sound affection segment was one of the most surprising ones I've heard! (Adding a thumbs up for hilariousness!) The 2nd portion -- (the telemarketing drill peddler) = super duper hilarious! (I also want to mention that "stormbraining" = perfect new variation on an old word . . . )

(16) I DID! (I googled up a diagram of a pedal.) 

(17) Have you heard of a theremin? (Maybe sort of unrelated, but I was reminded of it, so . . . )

(18) OhMyGosh I guess the thermin IS related (because now you two are suddenly talking about it! (So it wasn't just me who thought of it!)

(19) Chocolate chip cookies are reallllllly good!

(20) (While he was wondering whether you've microwaved CDs), Tyler reminded me of a youtube show called "Is it a good idea to microwave this?" -- a friend told me about it, years ago. (Tyler might like that show. There is also a youtube show called "Will it Blend?" -- similar concept, but involving a blender instead of a microwave.) Spoiler alert: it's not a good idea to put every thing in the microwave. It's not a good idea to put every thing in a blender. 

(22) SPIN PAINTING! (Paint dropped on spinning thing, it makes cool patterns; can be messy though . . . )

(23) (Wait, what does happen when CDs are microwaved?)

(24) I'm glad we got to hear the horn again at the end . . . (nice way to finish!)

(25) (It seems like 25 would be a good number to end on, so I'm adding this one . . . ) 🙂

Kilam T.A. - Playstation and the Future

Playstation may not mean the future to you, but we all have ideas about what that future is. I feel like we have come to a point in life where our focus on the possibility of the future has stopped being imaginative in the realm of Technological innovation, and has moved to a focus on the future of human relations. With ourselves and with each other and with the planet. I don’t think we got to this point exactly, but after pondering it for a couple of weeks after talking with Kilam, this is my conclusion. Also, video games RULE! Check it!

Stretch - Guns and Sins

I just talked about activism and now I invite Stretch to come talk about guns and sins. I must be turning into a controversy podcast. Just kidding we talk about a lot of wild non-controversial things as well. I also used the word conception in place of concept which is not right, but it didn't ruin our epic conversation. Thanks Stretch for being a consistent and kind human being.

Kaley - Activism

This is definitely the most controversial topics I have done because we keep addressing topics that are not comfortable for people to talk about. Kaley did a great job because she has a clear understanding of where she stands on issues and that allowed us to have dialog without getting defensive. Trusting in the positive motivations of your conversation partner is a powerful tool in the path to individual development.

The thing I would really like to promote with this episode is simply the dialog between willing individuals. Talk to someone about how you think, believe, and feel. Stay Active!


Hi Everythingers! I really did expect for our math conversation to last about 20 minutes, but Kaley and I had very complementing points of understanding on the subject, so there was just more and more that we could chat through. Wow! math was worth its own hour!

In the podcast I talk about the Monty Hall problem. If you want to check that out for yourself check out the links below:

Information about the theory behind the probabilities: Click here.

The fun game of door clicking action: Click here.

Saints by Day - Tarantino, Flags, etc.

What do you want to know about? Movies, flags, sandwiches, curswords, South Park? Oh you want more? TSA, Taylor Best smoking, calling your mom dude, bone shots? Yeah we touched on a lot of stuff!! Please enjoy this crazy fun episode. Saints by Day, please come back so we can talk about the Kitchen Sink. LOL

Check out their CD release show 2.09.19 at seattle’s Rendezvous

Trev Fett and AR - Lead by Walking

OOOOOOOOOOWWWWEEEEE!!! I got a nice one for you here. Trevor is a very talented and kind person, and Aldo is compassionate and enthusiastic! Both of these guys are inspirational to me, so I asked them to talk about leadership. We also shared some stories of life we experienced by simply walking around this world. It was thought provoking. Look for more from these guys at the Hewitt Hip Hop Throwdown on the 19th.

Only 100 Cookie Stories

Hello Everythingers I am excited to offer up to you episode 100! This is a collection of interviews I did at a cookie party. The juxtaposition between laughable and laudable, charming and cherished, jokes and judgement is present in these conversations. Please enjoy!

Joel Hirsch

Alaina Zboralski

Nikki Agee

Trevor Fett

Sidney Penland

Regan Beal

Caleb Beal

Alex Johnston

Marianne Stover

Thank you all for your support in helping me to get to this milestone! Looking forward to 200!

Julie’s Thoughts on Episode 100

1) Oh WOW (it's time to write about the cookie episode); episode #100 of OE: "Only 100 Cookie Stories" -- ! It would be great if I had a nice plate of cookies to munch on, while typing up these thoughts. (Clarifying: I meant while munching on the cookies ON the plate; not while munching on the actual plate!) But alas, I don't have any cookies right now (so I will be munching on some PIZZA, instead) . . . (pizza is also good, even if it's not as appropriate to this episode). Without even switching to new comment number, I am going to dive into talking about the JOEL HIRSCH portion of the cookie podcast. There were comments in there about the sheer number of different varieties of Oreo cookies. I know that I have stood in the cookie aisle (at Fred Meyer) and actually counted the number of different varieties of Oreo cookies available there. I thought I might have jotted down the number of varieties, but I can't find it now. (I'll add it in, if I find it!) [[[Adding: "Forgotten Cookies" -- which were mentioned in this section . . . these will be discussed further, in #4, below!]]]

2) Alaina steps up to the cookie-plate, to tell us about SHORTBREAD! (I, too, am a fan of Shortbread.) (For Alaina) -- here is the recipe I've used: 3/4 cup butter combined with 1/4 cup sugar, then add 2 cups flour; (the recipe in my book doesn't call for salt, but I think I like to add a little bit of salt, too). Combine well, (add a bit more butter if needed, to make a good dough). Roll to 1/2 inch thick -- (sometimes I've done a little thinner); cut into any shaped-shapes. (I prefer parallelograms! I cut the shapes as close to rhombuses / rhombi as I can get, but I'm not too picky -- (those arrange very nicely on a plate). Bake at 350 degrees, the recipe says "20 minutes or until set." Figuring out when they are done is the tricky part, for me. I look for a touch of browning, but not too much. (And I don't always set a timer, sometimes I go by intuition.) I think there are Shortbread cookies native to different parts of the world. It sounds like the shortbread Alaina talked about, is a Danish shortbread; (I've more often had Scottish shortbread, and the recipe I shared seems similar to the Scottish shortbread I've had) but I bet they'd be liked by Alaina. (Okay) . . . those sweet, soft cookies with the frosting, (at Fred Meyer) -- (don't tell anyone, but those are WAY BETTER than I thought they'd be!) Actually, it's okay if you tell, (just make sure to warn people that they are hecka sweet . . !)

3) Nikki Agee! And her cardamommmmmm cookies. I think I've had cardamom in yummy Indian food, and YES, I just learned that the cardamom plant, Elettaria cardamomum (pretend that was in italics), is originally from India. I hadn't known that cardamom is a perennial which can grow up to 13 feet tall -- (I think I added cardamom pods, to some beans, while I cooked them!) The "family" name for the cardamom plant, (classification-wise) is "Zingiberaceae" -- (I think that's a good one). My beans, (cooked with cardamom pods), were good, too. (I think I could taste the "Zing" in there!) 

4) Trevor Fett's cookie story, that part where he says: "we didn't even turn on the oven" (while he and Tessa ate the cookie dough) -- (maybe that is one of the best quotes in this episode!) I'm thinking now that I want to try those "forgotten cookies" -- (which were mentioned in both Trevor's segment and Joel's segment of this podcast). I've had meringue cookies (but not with chocolate in them!) And . . . WOW! I was curious about the name, ("forgotten cookies") . . . I wanted to know the history behind that name. (I wondered whether anyone had happened to REMEMBER the history, and stuck it onto the internet.) So I did a google, and learned the secret behind the name! (Anyone who is reading this right now and doesn't want to know the secret, stop reading very quickly!) The "Forgotten" cookies . . . when you cook them, you have to stick the tray (with the meringue "dough" on it), into the (heated) oven, and then turn OFF the oven, and FORGET about the cookies. For overnight! Or, for at least ten hours. (Pro tip: make sure you're not going to have to use your oven during that overnight / ten hour period of time.) These are cookies for patient people!)

5) Sidney! (Penland!) And her tale about making the Macaron, (I saw that they are also called "French macaroons") -- those sound a bit complicated to make! (Scales.) I had a really amazing scale for a while, which I got at a thrift shop for $5; it was so accurate that it measured to the nearest 1/100 of a gram. (Until it stopped being accurate.) It was the same kind of scale I'd used in some chemistry classes, in college. The food scale I generally use -- it is only accurate to the nearest 1/8 ounce. (Hmmm . . . 1/8 of an ounce is equivalent to 3.54 grams); I should try measuring in grams, to get a more accurate accuracy! (The metric system is better, anyway . . . but I didn't come over here to rant about that.) I couldn't help but wonder whether the Macaron cookies (which Sidney made) might've turned out differently, had she been . . . WEARING DIFFERENT SHOES! (???) (I have no idea which kind of shoes to recommend, though.) (Maybe sock selection while making cookies, is also important?) I haven't eaten any of the "Fudge Stripes" cookie for a while, (my mom used to get those sometimes, when I was a kid). I don't recall whether I ate them the "right" way; (it's likely I did; and I'm pretty sure the statute of limitations has expired, if I didn't). I'm not sure squirrels can have chocolate. (Chocolate is bad for some animals.) I am wondering how a squirrel would eat one of these cookies, though! (They eat a graham cracker by eating along one edge, then rotating, and going around and around like that, until the cracker is gone . . . I was told that description by someone who had a pet squirrel.) Chocolate is probably bad for squirrels, (as a side note: It's an odd sight to see a squirrel running around the yard, with a marshmallow in its mouth; I saw that once, the morning after we'd had a campfire and inadvertently left a few marshmallows outside overnight). It is good to know, though, that Henry's Donuts has blueberry cake donuts, (someone I know will appreciate that info!) 

6) This part featured three cookie-loving guests, (brothers Regan Beal and Caleb Beal . . . and then Alex Johnston popped onto the scene!) -- Caleb (Hirsch) was there too, (of course), and I gotta say: it was great to hear four guys just talkin' and talkin' 'bout cookies, (it struck me that there is something so warm and sweet about that!) Here is a piece of advice for the guy who mentioned the Maple Leaf Cookies, (I think it was one of the Beal Bros, but I can't remember which bro it was) -- I'm pretty sure those "Maple Leaf Cookies" you are talking about could be the ones created by the brand "Dare." I really want you to know that there are CHOCOLATE cookies made by Dare, also, (in a similar sandwich-fashion, to the Maple Leaf Cookies) -- (the chocolate ones are sosososo good, even better than the maple ones in my opinion). I haven't looked for them in years, but I bet they're still out there. (This is turning into a Google situation.) YES. The packaging says "chocolate crème made with real chocolate" . . . it has some purple on it, (and a picture of a cookie plus some big curls of chocolate). These cookies are worth it. 

7) Marianne Stover's story about the . . . (not giving it away here) . . . soooooo funny. 

😎 I should weigh in on a couple of things. My favorite store bought cookies: probably those "Chocolate Creme Dare cookies" I mentioned in #6 (above); also, Walker's Shortbread; also, the "Petit Ecolier" cookies, made by the brand "LU" -- (these have a "biscuit" with chocolate on top; I prefer the dark chocolate variety). Next, let's talk again about OREOS. The idea is a good one, but there are too many flavors -- (I'm still overwhelmed!) There is even a flavor called "Love" -- (who knows what that flavor is supposed to taste like???) The packaging claims that "Love Oreos" feature a "sweet and tangy flavor creme." (That's pretty unspecific) -- and this might have been a special temporary flavor; I still have a photo of the packaging in my phone . . . you can see it if you want to! (I'll have to flip back a ways, past the photos from the Rubber Chicken Museum and stuff like that.)  MY OWN PERSONAL COOKIE STORY, QUICKLY TOLD: I occasionally make fortune cookies. They are tricky and time-consuming to make (+ lotsa burned fingers) so I only get around to making them about once every 5 to 10 years. I've written my own "fortunes" -- and I LOVE that part of the experience of making fortune cookies! (A few memorable ideas: I've done a "Mad Lib" style fortune, and I like to write one of the fortunes in a secret "INVISIBLE INK" . . . the person who gets that fortune has to take the little slip of paper home, and bake it in a toaster oven, to see what it says.) Also, one time I built a teeny tiny marimba (out of toothpicks and superglue), and enclosed the teeny tiny marimba into one of the fortune cookies, for a LUCKY person to find. (Warning: superglue is dangerous stuff. Be careful if you try this one at home.) 

9) Thank you SO MUCH, Caleb, for continuing to share so many interesting conversations with us, on the ONLY EVERYTHING podcast! You were at 100 episodes, when this cookie episode was shared; now there are many more episodes of OE -- (I am sending you much appreciation!)

Caleb Beal - Healthy Programing

Caleb and Caleb on the Caleb show. Caleb Beal has been eating healthy drinking water and sleeping like a baby. Also, Programing! Programing teaches about the facts of life, but it is also really cool to be able to control things with simple lines of CODE.

Julie’s Thoughts on Episode 94:

Hey! I want to share some thoughts about the HEALTHY PROGRAMING episode of Only Everything. (This can also be called the "Caleb and Caleb" episode of the podcast, because it features Host-Caleb and Guest-Caleb.) To be healthy while sharing these thoughts, I am eating an apple.

1) Radishes! I'm not fond of raw radishes, but It turns out I like them just fine IF they are cooked! Radishes sautéed in olive oil, seasoned with a little salt, are GOOD! (I'm mentioning that, just in case anyone out there needs a new way to try to like radishes.) Brown rice! I have a good secret for that, too; the important part is to put the dry (uncooked) rice in a pan, along with 1 tablespoon of olive oil (for each cup of rice) -- put the pan on the stovetop (turn the stove ON) then stir regularly while the rice browns a bit. (Then you add the water; also some salt and GARLIC.) Cover and cook rather normally.

2) C.C. Hannett might have background info about the Taco Bell hot sauce situation, described in the episode. (He seems serious about Taco Bell, it's possible he's done research related to the hot sauce.) It says "cumin" in my notes. (I'm not sure why it says "cumin" in my notes. Seems important though, so I decided to mention it here . . . )

3) Those purchasable bags of sealed-up pre-cooked rice is a clever choice for camping. I also want to give a shout-out for the wisdom of employing WHOLE WHEAT COUSCOUS, as a camping-food (or otherwise!) All you need to do (to cook this stuff) is to add boiling hot water (+ oil or butter), and a little salt. (Cover the dish and let it sit, maybe 5 minutes.) Stir it up, and it's ready! Cooking whole wheat couscous (while camping) uses less campstove fuel than making (for example), pasta -- (which must be boiled many minutes).

4) I am super-fond of zucchini! I like to combine (cooked) zucchini chunks with stir-fried onion! I also like to combine stir-fried onion with avocado chunks. It says "wily broccoli" in my notes. (I'm not sure why it says "wily broccoli" in my notes. Seems important, though, so I decided to mention it here . . . )

5) My "spice theory" is that if you don't add much spice, you can taste the actual flavors of the main-ingredient foods more vividly. Also, being accustomed to blander food gives one more capacity to be AMAZED -- (by food that is only mildly spicy), and ultra-amazed, when I eat something extra-flavorful, (such as curry). I like to leave room for that amazement!

6) I am eating potato chips right now, by the way! (Not as healthy as the apple I had earlier.) (Maybe I shouldn't even mention the potato chips.) If you are reading this list and there is no #6 item on it, you will know why -- (it will be because I decided not to fess up about the potato chips, and removed it). If #6 is still in here, it's because I decided to be real about the potato chips . . .

7) (A curry story.) My daughter and I, were on a trip. We'd planned to camp, but our car had a bad trouble, and we ended up staying in a hotel room. We'd planned on making curry, at the campground, and we didn't want our hotel-room status to dissuade us from making the curry we'd been dreaming of. We decided it would be unwise to use our camp stove, at the hotel. Luckily, there was a microwave in our room! We had with us: coconut milk, curry powder, fresh garlic, a potato, and some little bits of freeze dried chicken. (Also, a reasonable selection of dishes and cooking utensils, seeing as we were on our way home after camping for nearly a week.) So we made curry! Then our hotel room smelled like the garlic. (A lot.) (Even on the next day.) If you try decide to try making curry in your hotel room, maybe don't put the leftover skins from the pressed garlic -- (yes, I even had a garlic press!) -- into the in-room garbage can. (At least don't leave the garlic skins in there overnight.) All of it was worth it, though!

Eating healthy can be simple, and needn't be time-consuming. A few good ingredients, and that's a meal! (Example: avocado chunks + sliced tomatoes + a protein-food, and you're there; and maybe you didn't even have to cook anything!) I like to settle into a pattern of having the same (or a similar) food combination, for multi-days in a row (for a period of time), then switch-up to something else. Such as: I might be on a soup-kick, (for weeks at a time), then not eat soup for a while. (But come back to it later! Soup is one of my favorite kicks.)

9) RED PEPPERS. I want to mention that making a soup out of red peppers is a great idea! (I like to use tomatoes, too . . . maybe even just add some marinara sauce). VITAMIN C was mentioned in the podcast (as a fine feature of red peppers); I found myself wondering, (while pondering my red pepper soup) . . . does the vitamin C (in peppers) get ruined, during the cooking process? (It seems like a good research question, and that's where I'm going right now.) OH WOW! The vitamin situation (related to cooked vs. raw red pepper) is indeed interesting. It sounds like there is more vitamin C (and insoluble fiber) in raw red pepper (compared to cooked). Soluble fiber isn't impacted by cooking. Cooking INCREASES the bioavailability of the Vitamin A, in Red peppers! It gets really interesting for the B vitamins; some of the B vitamins are degraded by heat, but those which remain are easier to absorb (compared to the B vitamins in uncooked red peppers). The recommendations is to eat some of your red peppers raw, and some of your red peppers cooked. At first, I accidentally typed "some of your red peppers cookied" instead of "some of your red peppers cooked." I'm not sure anyone has ever tried making cookies with red peppers in them! (If anyone has tried that, I'll be eager to hear about it!) Side-note: you've probably opened up a red pepper and found a little baby pepper-thing growing in there. That little baby pepper-thing is called an internal proliferation, (a.k.a. carpeloid formation), and I think they are really cool . . .

10) (Related to this episode's "Sound Affection.") While fixing holes in pants, (or having pant-holes fixed by a robot), it's probably better to NOT be currently actually wearing the pants. (At least most of the time. There are probably some exceptions.)

11) I don't know a lot about computer programing, but wasn't there something about apples in there? (Maybe I heard that the Macintosh variety of apple was mentioned?) I love apples, (but the Macintosh apple is not my favorit-est apple; not even in the top five right now but I haven't had a Mac for a while, maybe I'll give the Macintosh apple another chance . . . )

12) There was something in there about the "Dunder Mifflin Paper Company." I LOVE paper, (and I'd never heard of Dunder Mifflin), so I paused the episode to see what type of paper is peddled by the Dunder Mifflin Paper Company. Imagine my surprise when I discovered that Dunder Mifflin is not a real paper company! (Sorry if that was a spoiler for anyone reading this report.) "Dunder Mifflin" is a . . . (gasp!) . . . FAKE paper company. (I don't mean they are a company which makes fake paper. I mean they are an imaginary paper company, created for a television show.) PLOT TWIST! (I think I also may have read that a real paper company started making paper and calling it "Dunder Mifflin" paper.) But I don't remember for sure, (I'm leaving that research question with YOU . . . )

Sound Affection Vol. 3

Wooo I love doing these. They take more work than usual but totally worth it! Thank you to all the pals out there who continue to support my efforts and the guests who share of themselves on my show. I am truly humbled when I go back and hear your thoughts!

OE episode 54 Jake Laundry

OE Episode 62 Christine Mitchell

OE Episode 61 Steel Beans

OE Episode 64 Ground Feeder

OE Episode 65 Brent Berry