Who would have thought, Wendy, that when we started doing these podcasts, decades ago, that someday we would reach episode 14.

But here it is, episode 14 of the Bill and Wendy show.

You like keeping track, don't you?

Well, I just like to let it roll.

Why?

How does this really differ from episode one, or do you need to listen to episode 13 before 14?

I think you are more seasoned now than you were. And I say that because when you're

not looking, I've been sprinkling paprika on you. I wish you'd use McCormick's season salt. I love that stuff.

I should. I want to get in the practice of saying this. McCormick, a proud sponsor of the Bill and Wendy

show. Someday. One day, we're going to have some proud sponsors. Right now we don't have any proud sponsors, but someday we will.

That season salt is a fan.

Really versatile.

Yeah.

I use it on steaks when I pan frying for steak sandwiches, chef Hans Ashbacher.

Yeah.

Who has worked his way through the city.

He's a great friend of ours.

He was a chef for the Blackhawks and others.

He puts it on just a roasted chicken in the oven along with some additional garlic salt

and stuff.

And it's amazing.

You could put it on popcorn.

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