Get so fresh.

Get so fresh.

Get so fresh.

Look.

That was a very, very vivacious point there.

I told Mindy, I said, give me the point. And she did a full hand, like throwing confetti at me. I can't do the same thing every time. That's true. You got to change it up. Yeah. But then it confuses me and I'm not ready for it. Obviously. I got to be on my ball. We weren't ready at all. All right. Hey, guys. welcome to food in session my name is Emily Fricela. I am joined by Mindy Musselman here.

Still at the pit stop studio. I hope you guys had a great Easter and that you've been able to get your pants buttoned again after all of the peeps and chocolate bunnies.

And what else do people have at Easter um the I always had that gum

but hopefully you don't swallow that we talked about that before the little little Easter gum

I haven't seen that though in a few years the Easter gum oh the Reese's eggs oh yeah the

stale peeps they're probably at a good point right now where they've been sitting around

for about a week peak staleness yeah and they're optimal at a good point right now where they've been sitting around for about a week peak

staleness yeah and they're optimal and the cabberry eggs oh i hate those it's like somebody sneezed inside

of an egg like like a chocolate egg coming out of your eggs it's like it's like it legit reminds me

of like phlegm or snot in your mouth i hope you guys nobody's eating them anymore so they're not going to get grossed out as I talk about that. But I just feel like I always hated those. I feel like it's just like they always promote it like it's like oozing out of this chocolate egg. It's definitely like a European thing, I think. Well, um, anyway, guys, thanks for joining us.

Next week is a big week.

It's huge.

You guys, not only is it Cinco de Mayo.

It is our 100th episode.

Can you believe that?

No.

A hundred times we've spit nonsense.

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