Hello America. Welcome. It's Eric Erickson here across the United States of America. I hope you got blue skies where you are because it looks like it's about the pour down rain where I am.

Looking out the window, you know how the cloud sometimes they get those waves. I forget what they call that cloud effect.

And it's just supposed to be rainy all weekend and then get cold. And I should go hit golf balls this afternoon before the rain comes.

And I'm not going to be able to because I go see my buddy Drew.

So nonetheless, pity party for me.

Let's move on.

It's open line Friday, 877-97-9-7-3-7-4-25.

All right.

You know what?

I don't want to talk about the government shutdown.

I mean, I do, but I don't.

So let's talk about food because I'm fat.

I like to eat.

I have sent out recipes and they're a good number of recipes.

I put it out as a PDF so that you guys have it. My holiday recipe booklet and it's got breakfasts. It's got appetizers. It's got

gravies and barbecue sauces and soups and salads and entrees and sides and bread and desserts.

Some of the bread recipes.

Like one of them, I can't give you the measurements and I finally had to experiment.

So when Philip and I go to Las Vegas and I am in desperate need of a trip to Las Vegas, I don't like to gamble a lot.

I just, I need to, or I go to Barnsley Gardens.

Like my body is telling me I've been around people for a month and a half nonstop.

I haven't had a break. I need a break.

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