And thank you so much for joining us once again. It is The Nightly Pleasures podcast. I'm your host and the author of The Piece you're going to hear The Great Night. You can call me Daddy. You can call me Jack. You can call me where the hell you want as long as you keep saying that I sound so good and that you like the way that I sound and that you really think that I'm trying to bring it from now

until the end of the year.

Every single one of you shaking your pom-poms on that front.

Thank you so much.

I really do hear you, I really do feel you,

and I absolutely am trying to swing it as best I can.

Vegetables.

Vegetables is what I'm here to talk to you about today.

I don't know what it is, but I am suddenly becoming a weird little produce hound.

I am suddenly experimenting with vegetables I've never had before in my life, much less gone out of my way to eaten.

Suddenly, I'm interested in what a parsnip is.

What the fuck's a parsnip?

And there was a version of me not so long ago who would have looked at parsnip, and they're like,

well, first you have to cut off the skin, and then you have to core it, and then you, and I'm like,

that sounds terrible.

But now I'm like, well, if you're going to do all that for the fucking vegetable, it's going to be fucking great.

Let's go. Let's do it.

Paw snip, snip.

I don't know what it is.

Suddenly, vegetables taste a lot better.

Now, green leaves, by and large, still taste like death to me.

They just do.

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