Some follow the noise.

Bloomberg follows the money, whether it's the funds fueling AI or crypto's trillion dollar swings.

There's a money side to every story.

Get the money side of the story.

Subscribe now at Bloomberg.com.

If you're in Seattle, Seattle, you need to buy your cellar home, we'll be right there for you because we're the relatives that you can trust.

So go to run and Dawn show on the Ron and Dawn network.

Hey, you guys, what's going on?

And welcome to another edition of the Ron and Don show, and we are back in the Team

Lisa, that's Team Lisa. Team Lisa.com studios for all your mortgage needs. Team Lisa with a Y. What is up, Ron and Don Nation? Hey, we're about to get to the top five at five. We'll talk a little bit about Russ Wilson. I guess he's heading to TV. Before we get to that, though, and some of the other stories that are happening here in the Great Specific Northwest, we also got to talk about our barbecue. In fact, why don't we stop the show here? Stop the show. I like when we stop the show before we start the show. Yeah. So what did you think of the, what do we call it, the tri-tip in tequila backyard barbecue extravaganza Ron was a

chef I was kind of the entertainment and and and host I think the food was good I

literally swear to God I did not have any I did not I did not have I gave you some of

the prime well first off thank you for hosting the The part that you gave me, though, was like one was good and then the other couldn't eat because it was grisly and fat. Okay, well, you should have said something. So I got the one that you gave me, and boy, it was... So here, just to put some context on this, we did a party at Don's house. Thank you for hosting. We were thinking there might be 30 to 40 people. I bet it was closer to 50 to 60 people. No, I, I reached out and told you that I thought it would be 50 to 60. And then and then the night before I'm like, I think it's 40 to 60. And I think we're pretty close to 60 right in there so we had a um

i was in charge of the meats we got the meats and i was going to do it on the barbecue so i went

out and i asked my i i i i asked my ai client how much meat do i need for 40 to 50 people and it

told me the amount of meat i needed so i went to the butcher i bought the meats and then you had a night you want to tell people and it told me the amount of meat I need. So I went to the butcher. I bought the meats. And then you had a night, you want to tell people about your nightmare and right before we're going to hit barbecue time? Well, I did the same thing. And what my, I told me is that we didn't have enough meat. And so, uh, I had made though a couple gallons of southern stew the night before uh sausage stew so that was ready to go

wish it would have got some of that and then i went out and bought yeah that was gone and then uh

i went out and and bought a bunch of chicken and i bought a bunch of Swedish meatballs and my our friend

michael was kind enough he cooked up the chicken and the meatballs. That was all gone, too.

So I'm glad we had the chicken, the meatballs, the southern stew, and your meat. I guess maybe we didn't have enough meat. So I was in charge of, I got tri-tip. And here's the thing. I was just talking to Matt off the mic about this. Usually, I'm not the best cook in the world. Oh, you were great. But like I, I know a couple dishes. I, like, I try to

improve my skills. I rarely cook for more than three to four people, sometimes five. And so

cooking for five people on the grill is way different than cooking for 50 people on the grill.

...