This is Undaunted Life a man's podcast. I'm your host, Kyle Thompson. Let's get into it.

Welcome back to the Forging Table. The mission of Undaunted Life is equipping men to push back darkness.

I'm sorry, I'm just so distracted because we got it going. I I'm so proudy. I can't even get through my intro because

look at the time.

Guys, for those of you at home, I want you to look in this.

Feast your eyes.

This timer is going.

It is going, baby.

We are counting up from here.

But the mission of undaunted life is equipping men to push back darkness with content

that forges spiritual, and physical resilience at the forging table you'll see a group of regular

guys forging spiritual resilience by digging into God's word and we're welcoming all of you to come

along on that journey with us that's Browning that's Horn that's Dagan now we had a little debate

before we got on to here okay and it was about onions because I made the comment because

we get a little lunch and so so people, you know, peep behind the curtain. We do a couple of these. We usually break bread. And then, you know, we spend another couple hours doing this. And so we get some from a local barbecue place that I will, you know, leave nameless because it was not good. But I order a side of green beans. There were more onions in my

beans than there were green beans. And onions are my least favorite food on the planet. Like, I don't care how they're prepared. Don't send me emails like, well, if you do, like this, no, it's the taste. It's the texture. It's just the worst. I don't want it. I don't want onion powder anywhere near anything I make.

But I got the sense that I'm the only one at this table that is like anti. I'm not just like I don't like it. I'm anti-union. Like that's part of my personality. Am I the only one at the table that has that? At this table, yeah. Yes. Yeah. I'm okay with onions. My dad's anti-union. That's why I like it, I think. I mean, I'm not like mowing the yard coming in and being like, you know what? I just want to eat an onion. But if someone's like put onions on your burger. Oh, man, yeah. Yeah. Smash burger. Smashed into those onions. I'll do onion rings. That's the best way to ruin the smash for lunch. Today? Yeah.

I'm glad I wasn't watching. I would have thrown up like, you didn't. So do you, like at Thanksgiving, do you do green bean casserole? Not if there's onions in it. I mean, do you, have you eaten it? It's like the, the, what is it? Like crispy fried on top?

And like when I worked at Outback Steakhouse in high school and they had the bloom and onion, I would just eat the crispy stuff off the outside, like the fattest person alive. I was eating literally like fried, breaded nonsense. So yeah, just not a big fan. But the transition here is hopefully we're about to experience something where everybody can enjoy the taste of it because if you're not watching this,

maybe you didn't even notice a bottle of McCallan 18-year-old sitting here. So I am a Scotch guy.

Everybody knows this. And, you know, the thing is, Deegan, your lovely bride decided to bring this over. Why did she bring this over, by the way? Well, I had mentioned it to you before that it was given to me years ago, and it's been sitting. It's dusty. It's dusty. It's dusty. And so I think I had mentioned it you. I know you're a Scotch guy, so I just texted her and was like, hey, drop that on the porch.

And she graced us with the ability to do that. It is here. Top of the lid is dusty. I just want to have the dust on. We're going to leave that there as evidence. Yeah, look how dusty that thing is. That's actually, man, yeah, that's problematic. I don't know if we can get in close enough, watch it.

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