February 20 edition of PFT PM, it's Thursday. I'm now 4-4 in my commitment to provide a fresh

episode of PFT PM during the annual week after the week after the Super Bowl dark week for PFT Live.

I am cursing myself for making that commitment.

But there is always something to talk about.

I go through the same routine every morning.

I tell myself, do you really want to take the time, adjust the toupee, come down to this cold wine cellar.

And by the way, for those of you who are fairly new to this, I've been using, this is my

alternate location for several years now, have a studio above the garage where we do PFT live

and some episodes of PFT PM, if the control room's available, then all lines up

that way. Otherwise, anytime I zoom, I come down here. This is not a kitchen. It's not an olive

garden restaurant. It's a wine cellar in the house we bought about 10 years ago. We bought the house from a guy who owned both a winery, vineyard, what do you call it, a place that makes wine and a place that makes pools.

So it was easier for him and a motivation for him to have nice outdoor pool area and

a nice and spacious indoor wine cellar, which we have, I don't know, 20 bottles of wine in.

Most wine, like, I'm not buying the wine that is going to be good 40 years from now, and I'll be dead by then.

I like to drink the stuff that has, you know, an expiration date, not like milk, but for the most part, you don't want to let a decent bottle of wine sit for more than a year or two, I've heard. I don't know.

I just, I know as much as Michael Scott does.

This is a red. This is a white. And that's about it. All right. Let's get to it. Again, it's Thursday.

And I go through this exercise beyond the why did I commit to doing this all week exercise.

I then go through the, what the am I going to talk about?

And then I start looking through the stories that we've written

in the stories I'd like to write.

And I say, okay, there's plenty to talk about.

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