Hey guys, we're at full bars.

Don't worry.

Full bars, baby.

Welcome to spare parts.

Welcome back to spare parts.

It's so good to have you all here on this beautiful, beautiful day.

I'm sure wherever you are, the sun is shining.

I bet you've just had an ice cream cone or you're on your way to get an ice cream cone.

Totally. What's your go-to ice cream flavor, Michelle? Oh, that's a great question. So there's

kind of an artisanal ice cream place. Oh, here we go. Yeah. So, but I'm just saying that because these are sort of off-kilter.

Michelle Milit, what is it? What are you? So what I've been recently really enjoying from this

particular place is, um, they have kind of like a, a lemon pie and then a blackberry cheesecake pie.

And then I do those together.

One scoop of each.

There's chunks of the pie crust and crumble in there.

Yeah.

And then one has like a little bit of cream cheese or sorry cheesecake filling.

It's very good.

Oh, my mouth's watering.

Yeah.

Anytime there's chunks of things in ice cream, like, and you get that little, the chew.

I love that. That's a big thing with the, quote, unquote, artisanal ice creams. They do a very good job of incorporating, like, actual objects in there, like chunks of brownie or like a piece of Reese cup.

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