The email and podcast is back after just a week I ate it.

Sorry we didn't do it earlier today.

Had a lot going on a bunch of pods yesterday we had will back in the studio today for circling dad.

And now I'm here with the lovely the wonderful the Mars the talented.

I'll be it now or I won't even go there. Hey Randy. Hey how are you? Lovely huh?

Lovely talented and I was gonna say something about the Chicago Bears but I didn't I didn't want to go there.

Well there neither of that so how are you? I'm fantastic. How are you Brett?

I'm just glorious 70 degree January day.

It really is next couple days I know people of hearing weather talk but the next couple days are

like mid 70s and sunny so my plan is to take advantage of that somehow some way probably with

patio beers and or patio fajitas. I don't know. So patio fajitas like Matt's Orancho.

Oh okay that makes sense. I was just thinking like on a deck at a bar.

Yes I'm gonna I'm gonna make fajitas and then eat them on my patio.

That's the the thing about fajitas is that like don't you be wrong love fajitas.

There's a lot that goes into the creation of fajitas you know.

Like there's a lot of things there's a lot of things on the table.

There's just a lot going on yeah there's always there's never enough space on the table.

By far they're the most annoying thing to order as far as space on the table.

Like you have four or five different dishes in front of you and they're delicious and they're

my favorite Mexican food but it's just too much. You get a whole you get a whole table of people

ordering fajitas. They're all in separate things. It's too much.

I and I basically just make it into a taco or quesadilla anyway but the fajita the fajitas itself

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