PK and 432. Sup boys. How's it going? How's it going?

Oh going solid. You've got a huge horror movie kick.

Yeah, yeah, you know it's spooky season so it's been all horror movies all month really and

watching a bunch of cool stuff and you made I could not get over our discussion

yesterday about the Charcuttai boards and the cheeses and the meats and I'm convinced that you are trolling Chiz and I for a lot of it because I have too much respect for you as a man to think my friend Kyle you could blindfold him and give him

Pashuto and then like Domino's pepperoni and he would go same thing to me.

They're so similar that it's not even worth bothering with.

So when I do charcutteri, I just don't care about the meat part.

It's so much of it.

It'll be like, oh, this is kapacolo and this is a semi-solo and this is a semi-solo and this is and it's all it all looks exactly

So Priscetta capacola prosciutto you get all the delicious cheese it's all fatty pork

sliced extra thin and it's greasy and it tastes salty and sometimes

spicy and that's about all the variety there is however with cheeses you can

have these soft fruity cheeses and these pungent stinky ones and sour and tart and like strong and

unending.

Genuine question, which cheese is fruity?

I get a lot of cheeses with fruit in them.

So like a lot of goat cheese with blueberry or

cheddar with like cranberry in them and stuff.

Goat cheese with blueberries actually like kind of between a dessert and I don't know an appetizer.

You have my attention.

This doesn't fit my diet, but I'm interested.

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