You're listening to TBTO, Seattle's number one cell for time now.

Sorry for the confusion, but gang, I did not realize that this one has already been pulled.

I'm going to let it air. I'm going to let it air tonight. You better buy it.

We're going to give you Santa. We're going to give you peace. We're going to give you glory.

We're going to give you Princess Erin Valentino Curly and Blackie and Covey and we're

going to let this run one more time. Just after nine bells, Burbank Standard Time,

and that means it's time for TBTO, third hour on this Thursday night.

Thank you so much for sticking around. Fun time talking to Teresa Strosser,

last hour. What a deer. Sean, why don't you come on in here, friend?

Yes, to start it's music. Oh, we're going to use, we're going to deploy the cooking with Sean

Ditorium. Let's do a fire away. All right, Sean, come on in here and just

we'll have you talk for two minutes and 15 seconds and then you have to run back in there when

this music needs starting over again. All right, so Mr. Sean, what we got going on here are two

cups of granola in front of us. I've marked the bottom of one of the cups with an X.

That means it's the granola you made. Okay, the other one. Okay, I have that milk again,

Jim. Sorry, I don't know. Don't look at the bottom until we're ready to reveal. That's right.

All right, so Sean, you made granola this week. The idea is that we're trying to figure out

of making this stuff, these basics, things like granola and yogurt and stuff like that.

If that is actually cheaper and possibly even tastes better, then just going and buying it at

the store. So this week it was somebody's grandmother Ruth's. It's Annie of Queen Einhill,

it's her grandma Ruth's. Okay, her grandma Ruth's granola recipe. All right, so Sean, tell us

what you did to make this granola. All right, well, first off, I have the recipe or else I would have

...