I still don't really understand how microphones work. I mean like obviously I don't understand how they work.

I don't understand like there's certain things that certain microphones need, like there's some that need phantom power and there's some that

don't need phantom power. I don't know what phantom power is. I don't know.

This is the cold open? Because I may open in some nuts.

I can.

I know I was requested to not eat on the podcast, but yeah, she didn't know we'd have started yet, so it's all fair.

I do what I want.

Oh, Mr. Kringle, soon, you're gonna ring it on the bell,

that the drink of all the troubles

way everybody what's up I don't know why did you suddenly I mean I was singing

before and now you're like now you're all up all about singing now we're recording now you want to do a nut

They look really good they are really good

They're weird they're shiny their shiny. It's like the future of almonds.

They're slimy. They're wet. It's oil and they have salt on them.

Mm. That's why they're so good.

Because they're not just nuts.

They're salty, oily nuts.

I don't like almonds, Catherine.

Yeah, you do. Now I do.

These almonds.

Skinless Marcona almonds.

That's the other thing about the almonds that you normally eat.

...