Oh, yeah, here we go.

Sarah's two glasses of wine deep. So, you know, this is going to be a good episode.

Welcome. It's episode 174. Hello, friends. We're giving you more. Oh, my God. I love drunk

Sarah. This is like tips. Buzz Sarah. You know, when you see that, that when you're driving

on a freeway and you see that billboards as buzzed driving is drunk driving, that's

why I'm going to do another episode and wait. So, yeah, forget it. We're not. I've got

two more to do. I'm stuck with you now. It's going to be a long day. Welcome to show everyone.

It's so good to be here. We've had quite a day of hilarity and high jinks. Busy, busy

busy. You couldn't possibly cram more into our day. It's true. Why are we workaholics?

Then again, our work consisted of Susie videotaping me Hula Hula Bay. So, it's really difficult

to call that work in your classic sense. Right. Didn't the traditional model of work and

labor there is often, you know, ditches being dug and, you know, cold being shoveled.

We're not doing that. We're not cured. We're millennials. We are multi-hyphenates and we

don't really work. Welcome to the show everyone. Yay. Turned in anyway. All right. Let's get

cooking. Let's see what we're going to talk about. What's on your mind these days?

Anything got grinding your gears, as you say. What's got my gears grinding? We went to

a restaurant where we were in. Oh my god. That's what my gears were going to be grinding

about because may how I made the achnois, which one are you going to talk about? Are you

going to talk about the dish we didn't like or the lady who was so rude? All of it.

Okay. Great. Let's go. Okay. So Sarah and I go to San Francisco for fun and work. And

land in her husband said we needed to try the progress, which is a lovely Michelin star restaurant.

Yeah. The chef, I think, has two or three Michelin stars. And we had some delicious dishes and

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