So we're back in my kitchen, but I, these are different chairs. This is a different table.

Is it? I don't know. Here's the thing. I had all intensive purposes to get my podcast room

set up today, but it didn't happen. So it's okay. It's next week. All my stuff, there's a pod outside

right now. It's a giant pod. I was like, I asked for the smallest size.

What do they tell me? Oh, it's going to cross state lines to New York. You're going to have to have

the biggest size. I was like, this is enough to fit three bedrooms. I need to move like a couple

things to New York. But all the stuff is like, my mom's like, just Nashville that I'm putting in my New York apartment is very expensive furniture.

So I'd rather just pay them pod people to come pick it up and take it to New York.

But it's a process.

It really is.

And I can't get in that podcast room until the New York stuff comes out of it and goes into the pod.

The giant pot.

I mean, the pot is giant.

There was like a giant machine that came and dropped it off. It was like, beep, boop. I was actually to say, I've never really thought about this logistically

until this exact moment on this microphone. If you have anything that you need to move from

Nashville to New York City, I have a lot of room in my pod. If anyone needs it, it will be

dropped off on May 7th. Interesting. It's all, there's a lot of logistics, but welcome back to my cooking show. And- We're still in the kitchen, but honestly, I like it.

It's nice.

It's good lighting.

Um, okay, so Anna Grace and I.

Wow, we have like so much to unpack right now.

I'm literally like, I just chugged.

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