Hello, I will be honest, kind of ran into a wall this month.

I spent a tough day in the flow while finishing tour and the special. By the time

came to do the podcast this month, I had nothing left in the tank. When guest

composer, Kareem Awakers, sent me some initial pieces of score I dispared. They

were so beautiful and gave me ideas I couldn't adequately follow through on

the amount of time we had. So, we will do an incredible episode about local music

stores next month. And for this month, that's it. Good night.

All right, sorry to joke. You got to get to sleep, so I've got another idea. Since I

did the original sleep special, I've received the number of comments along the lines of,

I could listen to you read the menu. Pretty much anything. So this month, let's put that

to the test. In addition to the many tomato and eggnacks I received on tour, I keep

a lot of books and articles around in my basement. I should probably get rid of them. When

my attention starts to wane while writing, I figure it's better to poke around some

book than the internet. In a creative rut, I will occasionally turn to poetry, but more

likely, I'm opening up the world encyclopedia of fruit to see where lines come from. I turn

to the citrus section and it says, India. Attempts were made to grow them in Mediterranean

countries, but they proved insufficiently hardy. They do very well in Egypt, however, where

they are more plentiful than lemons. Jack keep going. It continues. There are basically

three types of lime. Tahitian, large limes with pale, fine-grained pulp and a very acidic

flavor. Mexican, a smaller fruit with bright green skin and very aromatic flavor. Key lime,

pale yellowish green fruit, very juicy with a strong sharp flavor. And kefir limes, which

are not true limes. Kefir limes are not even, but the finely-grated rind is used in Southeast

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