Hey it's Mike Salk here. Thank you so much for listening to the Brock and Salt

podcast. We appreciate it. I want to tell you this episode is brought to you by

Stanford's, a classic American steakhouse focused on traditional ingredients

with complex flavors. Locations in Northgate and Oregon check

him out online at Stanford.com.

Get the freaking out of! From the Quantum Fiber Studio, this is Brock and Salk on Seattle Sports.

I don't read the internet guy.

Take full by the hands.

Styled by Simply Seattle.

And Brookard, Uard.

And Brooke Uard.

Now here are your hosts Brock Eeward and Mike Saul.

A raspberry, a raspberry, that's what that's called.

It's called a raspberry.

A raspberry. Thank you everybody on the text line for reminding me that that's called a raspberry.

I don't know 206 if you need to call me a dunce because of it. That feels like going a little far. But all right, I'll take it if that's what I need to be a raspberry.

Alright, I'm a dunce. I'll take it. All right, let's talk quickly to Brady Henderson. The poor guy is on the golf course today. He's about to tee off which

means he's probably still in the parking lot if I know Brady. Brady good morning. Thanks for spending

a moment or two with me today. Yeah, good morning. Good morning Mike. Are you

running late? Are you rushing to the tee box while getting dressed etc? No I we

got here 20, 30 minutes early. I don't know what to do with myself I guess I decided to call into a

radio station with a kill at times somehow where where are you where are you playing

...