This is an IHeart podcast.

I can't do this. I can't do this.

I can't be dressed it.

Right, yeah.

No, that's too much stress.

It's like, don't, don't ever trust Jody.

That's the motto I live by.

Wow.

Wow.

There's certain things you should trust me with.

Being responsible for any sort of electronics is probably not one of them. It's not one of them. No, no. How are you, A.B.? Hi, I'm great. I'm doing a lot better than you, apparently. So, uh, I'm fully in fall mode. I've been baking. I've been baking. I know. This is a rare occurrence. I love this. What did you bake? I baked persimmon bread with persimmins from my backyard. Oh my God. I have persimmons in my bowl right now. Are they fuya, Fulia persimmons? They're Fulia persimmons. Yeah. I love the fully persimmins are delicious. I love them. Yeah, I've learned a lot. I didn't know there were different kinds of persimmons and different ways to cook them. Yeah. Oh, they're so good. Oh, they're delicious. Yeah. It's a little, it's like a cousin of a pump, like pumpkin bread is kind of what it tastes like. Yeah, yeah. It's like same sort of spices probably of the nutmegs and the things. Yeah, the cinnamon, the nutmeg, the, all the sugars. Oh, look at you. I know. It was so good. So, yeah, so I made some persimmons. I'm going to try a persimine margarita a little bit later. Okay. I think you should have done it now.

You know what I mean?

Just let's start taste as in yet.

It's, you know, these days, there are no rules anymore. A.B.

It doesn't matter.

How do you think 90% of the people in the world are probably drinking at 10 a.m.

These days.

Okay, next week it'll be a happy hour at 10 a.m. on Howard Tannarito.

Everybody show up a little, little saucy.

Right?

Yeah.

I like it.

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