Dysfunction Junkies
Two high school besties reconnect and commiserate their stories as they navigate the dysfunctions of life from marriage, families, illness, death of childhood families, and creating healthy boundaries. Join them each week as Chrisy and Kerry share their stories and life lessons all with a zest of wit, humor, and love. They may not have seen it all, but they have seen enough!
Dysfunction Junkies
Tacos, Traditions, and Unpronounceable Family Recipes
As Cinco de Mayo approaches, they reflect on how American food habits have evolved and how celebration foods connect us across cultural boundaries. Food binds families together with delicious memories, but what happens when those cherished recipes come with names nobody can pronounce or find on Google? Chrisy and Kerry take listeners on a hilarious journey through their family food traditions, revealing the dishes that defined their childhoods and continue to shape their identities today.
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Welcome to the Dysfunction Junkies podcast. We may not have seen it all, but we've seen enough. And now here are your hosts, Chrisy and Kerry.
Kerry:Hello Junkies, welcome to your safe space. Hola Chrisy. Oh okay, hola junkies, welcome to your safe space. Hola Chrissy.
Chrisy:Oh, okay, hola, I guess.
Kerry:We are closing out the month of April and we are getting into one of my favorite months of May. Oh, I wonder why. Oh, there's so many good things happening in May. Okay, the first thing in May is drumroll cinco de mayo.
Chrisy:Cinco de mayo, yeah.
Kerry:Oh, I love cinco de mayo, If for any reason is I get to eat all the Mexican food that I want and no one can judge me because I just say it's cinco de mayo. It's Taco Tuesday every day.
Chrisy:Every day, All month it's taco tuesday every day, every day, all month. So, yeah, these holidays come up like this and then it puts a lot of pressure on me and I feel very inadequate because I feel like I have to create high-end mexican spanish themed cuisine. It looks fantastic, but I always end up just making plain old tacos.
Kerry:I can't seem to get myself together oh I, I love Mexican food and what's funny is you know we've talked about this before, but like we didn't have any Mexican food really where we lived growing up, and I remember eating my first taco at Taco Bell when I was 12, 12, 13 years old. It was my first time ever eating a taco at Taco Bell, a taco supreme, hard shell.
Chrisy:Wow, you really remember. I'm impressed.
Kerry:I love that thing.
Chrisy:To be honest, I don't think that my first exposure to that was Taco Bell. I think it was.
Kerry:Chi-Chi's, oh Chi-Chi's.
Chrisy:It was probably. I was probably maybe 13 or 14 when I think it. Finally, I think around 86,. It opened up where we were and I remember I got a chicken chimichanga. Yep, See you, remember your first.
Kerry:I do remember what I got, yeah, and it was fantastic.
Chrisy:I know people they're talking about bringing Chi-Chis back and I hope they do.
Kerry:I know.
Chrisy:But for a long time, whenever I would say I miss Chi-Chis, I always got that line what you miss hepatitis. Because what you missed hepatitis, because everybody just remembers what happened at the end. I don't remember that actually.
Kerry:No.
Chrisy:If you really went to Chi-Chi's for pretty much the long haul like I did you remember when it was?
Kerry:a good place, and then you got engaged going to a Mexican drive-thru.
Chrisy:Yeah Well, thank you, Taco. Bell, that was your first time at Taco Bell.
Kerry:Right, I actually didn't know it, me the same day right.
Chrisy:I don't know that it was my first time. It might have been. It actually might have been pretty early yeah.
Kerry:It was early on.
Chrisy:Yeah, because I can't remember. But yeah no Mexican food. Yes, I'm with you.
Kerry:Yeah.
Chrisy:I love it. We probably eat it at, and I may even venture to say that, the way things are these days, we probably have Mexican food more during the week than we do Italian.
Kerry:Wow, yeah, I love it. I love it. Yeah, I could eat Mexican food breakfast, lunch and dinner and when we go like on vacation in the Caribbean stuff they don't always have Mexican food, but they have close enough to. So, yeah, I love it. Give me huevos rancheros, give me the tacos, give me the nachos oh, I love it.
Chrisy:Geez, you got all the names.
Kerry:I do I feel inadequate, only thing.
Chrisy:I always look for is is it smothered in cheese and all this other sauce?
Kerry:Then I'm on board.
Chrisy:you know, yes, and the hotter, the spicier, the better. I do like, I do like spicy.
Kerry:I can handle a little spice, but not a whole. I mean, I can handle more than Jim. Jim definitely can't handle it. He thinks he can. He talks a good game. Sorry, Jim. Yeah, it's fun, though. I love Cinco de Mayo.
Chrisy:I love the whole thing about it, you know. As far as our Americanized version of it, yeah, it is. Though, again, it seems that, you know, in March we're told for St Patrick's Day, everybody's Irish that day, so enjoy it. Yes, and I know it's. It's actually a nice concept because it's about inclusion. Right, we're gonna have a great time because we're celebrating our heritage. Yes, and we're not gonna say you can't because you're not right, and Cinco de Mayo seems to be the same kind of you know, come celebrate with us, Right.
Kerry:We're all Mexican for the day.
Chrisy:I mean, although you could look at it like it's a good opportunity to put your numbers in the black even more than they already are, by including everybody to come eat the Mexican food and drink the Mexican drinks.
Kerry:Oh, I love me a good margarita On the rocks with salt, double shot of tequila. Oh, I love me a good margarita On the rocks with salt, double shot of tequila. Oh my gosh, preferably something silver tequila.
Chrisy:I like them like crazy. Again, harkening back to one of our other episodes, the slushy type drink.
Kerry:Yes.
Chrisy:The old school, not old school, the ones used to get at Chi Chi's. Yes, now you're talking about a margarita that's like legit, yeah, on the rocks. You're talking about frozen. I'm talking about some big slushy they squirted out of a machine and they kind of try to tell you there's alcohol in there. But I'm betting that my passing out had more to do with the sugar than the alcohol.
Kerry:I think I have to bring something up. Okay, so Chrissy and DJ Nick and myself and farm boy Jim, my husband, we recently went out to dinner and Chrissy had a blue punch bowl, some kind of vodka drink. She was loving that drink, but even more she was loving the food. Do you want to talk about our dining experience, chrissy?
Chrisy:That was a little embarrassing experience, chrissy, that was a little embarrassing. Well, remember, I don't get out a whole lot because I have waited to have kids and they're younger, but my oldest now is old enough where she can manage keeping them in line while we go and enjoy a time out with friends, and it was seafood, which I do like.
Kerry:It was a crab boil. Yeah, all that yummy crab and shrimp and oysters in a bag.
Chrisy:So basically I probably looked like a wild animal in a feeding trough because my head never came out of the damn bag. It didn't. And then your husband had to remark how I had a big sauce orange mark on my forehead because I just leaned in. We were supposed to be talking business and doing other things. You guys probably just saw the top of my head the whole time.
Kerry:Yeah, by the second punch bowl. Chrissy was pretty punched.
Chrisy:Yeah, I think I came home and passed out.
Kerry:But that leads us into another thing we want to talk about today is food, because food does so run our lives, especially here with me. So we talked a little bit about our Mexican food and stuff, but what are some foods that you had a special food at Easter time you talked about?
Chrisy:Yeah, well, we did One thing that was interesting when we were talking about doing something about foods. How does that relate to dysfunction? Well, especially when you try to explain this stuff to other people who don't know what this is Right, then you're like like. Then they look at you like you're nuts, like why are you? Why would you eat that? Yeah, we, we had fellow one. We call it fellow one. Okay, don't ask me to spell it. I'm not exactly sure how to spell.
Kerry:Yeah, I was looking at our show notes and I'm like what the heck is this? We're children of phonics, I don't know to what I used to always put on fun yeah, we used to spell everything phonetically.
Chrisy:So for years we would have this thing for it's usually an easter where it's like you have a special, you make like a kind of a crust and you usually put like peppers and potatoes and some cheese, like it's like romano cheese though, and it's actually, I think it's really good and then you just sort of bake it in the shell and you can cut it in like little strips and you can eat it with your hand.
Kerry:Okay. So is the shell like a croissant shell or is it like a pie crust shell?
Chrisy:It's like a pie crust shell, but it's not. It would not be good for anything sweet. It accommodates this. It's very. It's sort of salty.
Kerry:Okay.
Chrisy:But it. Yes more like that.
Kerry:And you're cutting it like a wedge, like a pie, or you're cutting it like kolache.
Chrisy:It's shaped like into a stromboli type shape. Oh, okay, and then you can just cut it in pieces, almost like you would breadsticks or something like that but it's thick, but not massively thick. I've seen some people make them hugely mammothoth and I find that that's offensive to me. But it has to have a specific ratio level of thickness. And we used to my mom and I'm guessing my grandmother too, would make it, sometimes with veal. Now I never, oh it's a savory.
Kerry:It's not sweet, it's savory.
Chrisy:Yeah, it's savory definitely so, and I still love it and I still make it at easter I'm generally the only one that eats it, of course, but it's like a habit I can't break and it's not anything I would want to, because I actually do really enjoy it yeah we did find that there is a part of italy, because we were like where did this come?
Kerry:from and why are we making this? And?
Chrisy:why did? Where's the name from? Because we couldn't find anything with this name. We eventually found something that is close to it as far as how you spell it or say it tofellowone, and it is found in a part of Italy that probably my grandmother was from.
Kerry:Ah, so it's a regional specialty.
Chrisy:Yeah, so it's more of southern Italy, not as far as where my grandfather's heritage is from, which is, like I said, at the bottom.
Kerry:Yeah, the boot Very bottom, the boot and Calabria.
Chrisy:But my grandmother was more from. I believe it was Baslecat. Yeah, and it's from more that area.
Kerry:We had something similar in our family that it's kind of the same thing. We called them Durganunders.
Chrisy:Yeah, we were trying to.
Kerry:Same thing. You were looking at my nose, going what the heck is that?
Chrisy:And Nick was looking at it like I don't know what that is. She'll explain it. She'll explain it. So yeah, carrie go, carrie go. It's looking like an extra syllable.
Kerry:Yeah, so my grandmother used to make this and it's actually really simple to make. I guess I would explain it as like a crepe, but a crepe slash omelet kind of a type of thing. It's like a whisked egg and you fry it in an oil pan. It's very smooth and I make mine sweet. So, like growing up, we would just, you know, we would have this egg crepe type thing. I like to add vanilla to mine, a little cinnamon and sugar on it. It's called Durganunder. I have tried searching that name. I've tried, you know, and it's the same thing, but never can find it. I've not, I couldn't tell you where it's from, but just my grandmother make this and that's something that we always, in fact my mom every time that she pretty much has one every morning for breakfast. My sister will make it for her.
Chrisy:Oh wow, yeah, my sister will make it for her.
Kerry:oh wow, yeah, well, but now you said, your grandmother made this yes, now, actually, I think it was my great grandma, it was my great grandmother, it was my mom's grandma and I know that you're mostly, you're pretty much almost 100 italian. So well, actually we defunct that theory.
Chrisy:That was I know you said, you had a little bit. Uh, I think there was some german in there.
Kerry:Oh, german I think there's some german, yeah, that sounds more german than it does.
Chrisy:Italian yes, yes, and I understand that you guys are from the northern part of Italy.
Kerry:We're the northern part. Yes, you could have.
Chrisy:that makes more sense. Yes, Dugganandus. Yeah.
Kerry:I feel like you know when you go to the fairs and they have these different booths and stuff. You know the food booths. I feel like I could do a Dugganandus booth and it would be a hot commodity because you could have sweet, you could have savory well, yeah, definitely if anything, you attract people trying to figure out what that, what the hell they probably they're thinking does it come in a brown bag?
Chrisy:what is that so well, yeah, no, it sounds good again, there isn't too much. You're going to ask me about food wise that I'm going to say you know what? I wouldn't try that. It's a gift of mine that I just am open to all foods.
Kerry:So I understand you have a really good story about a specialty dip. I need to hear about this dip.
Chrisy:Yeah, this is not me or my family. This is going to go all on the shoulders of my husband and his family. They have a dip his mom used to make. Does it have a?
Kerry:name, or is it just the dip?
Chrisy:It's the dip.
Kerry:The dip?
Chrisy:I don't think it doesn't have no, there's no name. And then everybody, when they have a get together, the one sister has been designated to basically make this dip.
Kerry:Okay.
Chrisy:Are you bringing dip, or she'll offer it? She'll be like, oh, I'll bring the dip. Now generally Nick's like, oh, and he'll be like, okay, she's bringing the dip and I'm like she's bringing the dip. It's like two different types of things, Two different reactions. I'm like, that's fine, I'll get other dip because his family and they it is not they love it. Okay, and he's got a fairly his family's way bigger than mine. So, yeah, bring the dip, all right.
Kerry:So questions hot or cold? Is it a hot dip or a cold dip? It's a cold dip, okay.
Chrisy:And you look at it. You look at it when it's sitting there and it just looks like a bowl of sour cream. There's no speckles or anything in there, it's just white. It's white. People dip it, it's white people dip.
Kerry:It's white, it's so white, it's so white. What do you put in the dip? Is it a dip for fruit? Is it a dip for vegetables? Is it a dip for breads? Is it a dip for chips?
Chrisy:It's chips and pretzels. Okay, there's nothing else. I think you can even present to that.
Chrisy:There's no way, like some dips, you can even maybe throw some celery and carrots in there. Then you wouldn't even want that. This is basically yes, you're just going to be a disgusting maniac just eating chips and pretzels with this. There's no way you can make it healthy. And it's all white, it's white, it's like. So we put this dip out and we have a party and we have people over there who are not from my family, not from his family, friends, right, and they see this bowl of white stuff just sitting there, okay, and they're like so what's in that bowl? And I'm like you know now I'm like Did you do Nick's?
Chrisy:crack up. Now I gotta sit here and say well, I, you know, like my, I try not to roll my eyes and I'm like that's Nick's family's dip, okay.
Kerry:But I'm confused. You don't have it like presented where you have the dip and then the pretzels and stuff around it so that people understand it's a dip. No, everybody's coming over, man, it's just a random bowl with a spoon in it and you just have to know that you're supposed to dip stuff in it.
Chrisy:I just throw those. You don't understand. Everybody comes over because they have to drive to see us. They're starving. You better just throw that stuff right out there. I throw the bags out of chips. I'm like just open them, start going to town. So why does this dip make you roll your eyes so?
Kerry:bad. What's wrong with it?
Chrisy:They love it, but what is it? I don't care for it. It's like garlic in it and cream cheese and sour cream. I mean, it's not even a complicated dip.
Kerry:That's the standard base for all chip dips. They stop.
Chrisy:You're right, they stop. They stop at the three things like some chives need to be in there, some french onion stuff maybe. Uh-huh it's.
Chrisy:It's like they just did the first part of the dip preparation and walked away and it's gone, it's done now and they're like oh, it's the dip, it's the dip. So and I would inevitably get the question Well, what is it? What is it? What is it? Every party somebody's there and people forget, because then they just realize there's another bowl of like this white stuff sitting on the table and I finally said I had enough and I'm like I said don't ask me about the dip, I'm done. No more asking of the dip. So then they thought it was so funny, my husband made a shirt for me and it says don't ask me about the dip.
Kerry:Oh, that's hysterical.
Chrisy:And then his sister got a shirt that has the recipe. So, basically, if we stand near each other while people are getting the dip, I'm going to tell you right away. Don't ask me about the dip.
Kerry:Does her shirt say ask me about the dip, here's the recipe. It just says the recipe. I'm just going to point people to her and say don't ask me about the dip.
Chrisy:Sister. Go, it's your turn, like I tell you to go. Yeah, you go there. Show me your shirt. There's a recipe which says that's it and garlic, garlic powder, garlic powder, sour cream and what was the third thing, cream cheese. And then somebody inevitably sometimes will have the nerve to complain oh, you put too much garlic in here this time. Well, really, are you that worried about the garlic? I, I would have to go so far as to say you didn't put anything in there, that would be worth me eating this.
Chrisy:So hell of a good's down. The other end people and I now look there's a sentimental factor to this and I don't want to be a creep because his mom made it. Yes, and that's lovely.
Kerry:Believe me, I'm making the fellow one which he doesn't understand because there's a sentimental reasoning for this and he's like I ain't gonna eat this crap yeah I'm gonna eat it.
Chrisy:So I give them the dip. I have my fellow one. You have your white people dip. White people, white is his world is in balance. Yeah, I guess Exactly. So yeah, don't ask me about the dip everybody.
Kerry:We'll need to put that on the shirt too. Yeah, all right, that's funny, did you? So, besides the dip, did you have any go to snacks or things that you would, you know, want as a child, or make as a child, or like if, like, when your parents weren't home and you were hungry, did you go and make anything for yourself in the kitchen? That was like special.
Chrisy:No, okay I ate fudgicles. I got fat. My mother always seemed to make sure I was like left alone with fudgicles.
Kerry:That's bad fudgicles yeah, yeah I used to make we were, they were called magic marshmallows. So you would take, you know, like the crescent roll, the Pillsbury crescent roll thing, yeah, okay, so you would take one of those triangles and you would put a marshmallow in it with a little bit of cinnamon sugar. Can you tell I like cinnamon sugar. I put on my durgan unders too. Anyway, it's good cinnamon sugar and a little bit of butter and then you put it in the dip that they make.
Kerry:And you wrap the crescent roll all around the marshmallow and then you would bake it in the oven in I don't know like what 10 minutes or something, and when you would open it up it was like a tasted like a little cinnamon roll, but the marshmallow would have melted and disappeared.
Chrisy:So it was like wait a minute, it disappears. Yeah, how long did you? Maybe shouldn't have cooked it that long.
Kerry:Well, no, that's the point of why you cooked it. That long is to kind of melt it?
Chrisy:Did it go into the dough?
Kerry:Yeah, like it smothered into the inside of the dough with the butter and cinnamon and sugar, so it made it sweet. Well, it sounds wonderful, oh it's fabulous. It's fabulous, but it was always that was my go-to treat. My other weird thing that I would do is this was a quick one.
Chrisy:I loved fried melted cheese. So I would just put a slab of cheese on a plate in the microwave and melt it, and then just eat it like that. Oh my god, just strange. How long were you left alone.
Kerry:You needed fudgicles I didn't eat, but well, that would have been too expensive. I think I got off the bus at like 3 30 and my dad got home at 5. So when I came home I would make some kind of snack.
Chrisy:You're hungry. I remember that hunger you used to get when you come home from school, yeah.
Kerry:And then I would watch TV. I would watch you know the what was that movie? Money movie we talked about. Watch Money movie. Go take care of the dogs you should have been sneaking watching the stuff you weren't supposed to.
Chrisy:You still stuck to the rules, even when they weren't watching.
Kerry:Well, we only had three channels, so there wasn't much sneak out of anything. You know, we didn't. We didn't have cable, Chrissy.
Chrisy:I would have demanded it if I were you, but that's just me, of course. Yeah, no, that sounds wonderful. I didn't really make anything for myself. The one thing to going back there was another, another weird food now this is back on me that my grandmother would make, and then I don't even know how to explain it. I, I did actually kind of like it. My husband finds it offensive and just really awful. It was this thing and we used to call it a collude.
Kerry:Okay, I don't know what the hell that means, please tell me there's no sauerkraut or kielbasa in this. No, no, no, no, no, no. It was my Italian grandmother that used to make these.
Chrisy:I would have to probably just say it's a pathetic sari pretzel. Oh, it's like this dough and you would like braid it and it would be about I don't know, I don't know how long, not very long, maybe six, or I don't know how long, not very long, maybe six, or I don't know it. You braid it. It was a braided, it was pretty and it had seeds in it. I'm thinking they might have been anise seeds and it was like a dough, and the dough had to be like a yellowish color, so you had to color the dough, so the dough was like yellow and it had the anise seeds in it and you would I think you boiled them like you would a pretzel yeah, so you would make them and you would boil them and then I think maybe then you threw them in the oven just to brown them a little bit.
Kerry:But so did you just eat it like a dinner, or did you make like, use it like a sandwich, bread or no, you just sit there and eat it.
Chrisy:Did you use the dip?
Kerry:no, no, no you don't dip this. That would be a sacrilege, and Probably somebody would be hurting you.
Chrisy:Yeah, my father loved them. I think they would probably have been good with beer if you wanted to down them with some beer, because it was real kind of crusty and doughy. I think we're going to have to research this. You haven't found anything?
Kerry:No, Nick's over there making faces.
Chrisy:They got all these names for these foods, but you can't find them on Google.
Kerry:Yeah, I think that's probably Felowon and Kaluud.
Chrisy:There's no such thing. Well, the Felowon, I think we did find something that was close to that name, but the Kaluud, I would have to say that probably this is something that a sound somebody made after they ate it.
Kerry:This sounds like something like. It sounds like some of the food that you would see at like a Jewish dinner, like food that you would see at like a Jewish dinner. Like that's what it sounds like to me. It sounds like it might have some Israeli heritage to that.
Chrisy:It might. I mean, this is very ethnic. And again, we're remembering that it was from my grandmother, which was probably from her parents. So we're very close to where we with family who came over here from other countries. But yeah, so the collude thing I liked. I should probably try and find the recipe. I might have it somewhere. I can maybe try and make it, but I again will be the only one eating it because Well, I'll try anything.
Kerry:So you know, as far as food, I'll try it.
Chrisy:I wish I had a picture I could, even we could post to this. But the one other thing that was funny was when I moved here with Nick and this isn't about everybody, but I found this comment very funny. I was talking about they have a thing here that everybody really likes. It's called a butter braid yes, and it's a very good thing to have. It's like a already made type of a pastry, yes, and you just basically set it out and it'll self rise. It rises, yes, and then you throw it in the oven and you make it and you have like a lovely apple or cherry or whatever, right.
Chrisy:And when we were introduced to this here and everybody was talking about it, I tasted it and I said, well, this is very good, it's very, and I was with some people and I says it reminds me a little bit of kolache, yeah, and they kind of looked at me puzzled and maybe I just was with an odd group, not that they were odd, but they just, you know, weren't exposed to this word before, obviously, because they said kolache and I'm like, yeah, kolache, you know, it's like a roll and has sweet stuff in it, and they say, geez, I thought that was a woman's disease. You got a bad case of kolache. Been scratching for weeks, I got kolache, anybody else got kolache. You had to ruin kolache for me.
Kerry:I'll never be able to eat it. I'm sorry everybody.
Chrisy:Be careful with the kolache. But yeah, so I thought that was really kind of funny that they weren't real sure about the kolache. I guess you would call it also a nut roll A nut roll, yeah, when I drive into where we're from in the.
Chrisy:Youngstown area. I do go to the one place there that had is a maid, because I have tried to make them on my own and they do come out pretty good, but it's. There's a delicate way to make the crust. Anybody who's made this out there will know it cracks sometimes when you bake it and all the stuff comes and stuff comes out.
Kerry:So at the church I work at we have a bunch of ladies that make kolache and they sell it for a fundraiser yeah and I love when they come and bake at the church because all they call it the innards, so it all, or the fillings or something like that. Whenever all that stuff oozes out, they keep it all and they leave it for us in the office and so, like when we come in that Monday after they cooked all weekend, we have all that wonderful gooey innards of the kolaches.
Chrisy:You just eat it straight up. Oh heck, yeah, straight up, right up. I wondered if you'd stuck anything in there like a that would like a like a dip or like a chip.
Kerry:No, we just eat it right, right, like that. Oh, it's so good. I would imagine that it is good.
Chrisy:My mother did make a kolache and I've never seen it anywhere else and I was probably one of the only people who liked it. She made it with cheese. It was like almost I guess it was ricotta, but it seemed like it was almost like cottage cheese a little bit, and it had white raisins in it.
Kerry:I don't think I'd like that and it was a cheese kolache.
Chrisy:She would call it a cheese kolache. I've never seen it anywhere else, but I always liked it.
Kerry:I like the nutless nut roll kolache, which it totally seems like is why would you even bother? But it's basically the kolache. You know the dough and everything and all the the cinnamon and sugar. It just doesn't have nuts in it. So if you have a nut allergy, but, oh, it's the best. Where the heck do you find that? That was a family recipe, this nutless nut roll that we somebody had in our family and my one sister makes it the best. So, oh, when she makes it's like so good but well, I don't have the patience for it, but yeah, but yeah.
Kerry:Food is definitely my dysfunction, and so getting into all these wonderful foods and the mexican foods, oh my gosh, yeah, we love the mexican love it going back real quick to when you were saying you had to make something for yourself when you came home from school.
Chrisy:So basically, I come from. My thing is mom basically maybe we touched on this prior to mom made dinner with father in mind, yes, so he, she was cooking for him, yes. And then, because my sisters were gone too and I was the only one at home, I just was basically programmed early on that if you want to eat, you're just going to eat whatever. He didn't finish Like. Well, she made dinner Right, he got first dibs yes. Where he took what he wanted Right. And then whatever was left over I could have.
Kerry:Right.
Chrisy:Now you think, well, geez, you know, but my mom would make an adequate amount.
Kerry:Right.
Chrisy:One thing my father liked and my mom would make this probably once a week. I mean, there was like days, that seemed to be assigned to certain meals.
Kerry:Oh, of course you had like the tuna casserole day.
Chrisy:Yes, you had a pasta day, yes spaghetti.
Kerry:Fridays was pizza.
Chrisy:Yes, oh my mom, we had my mom did make homemade briar hill pizza which was very good, and that was usually on saturday. But and that horrible city chicken do you remember that? Yeah, yeah where you would like bite into it and you'd hurt your teeth because you bit the stick.
Kerry:Why was the stick there? Why not take it out? So what would your father? You said you got your father's he liked.
Chrisy:This is so awful. And I really didn't realize how good chili could be, yes, until I made it out on my own in the world yeah, she would make chili. Uh she would make chili, and then she'd have a pot next to it of bland white rice. Okay, not seasoned at all, just steamed white rice. Yes, and he would eat the chili and put white rice in it and eat it that way no hot sauce, no cheddar cheese, no raw onions, no dollop of sour cream.
Kerry:No cheddar cheese, no, oh dollop of sour cream. No cheddar cheese.
Chrisy:No, oh it was just chili with ground beef kidney beans over white rice and some sauce and with white rice and you mixed it all together but if you want to eat, yeah, you eat it. So I'm very grateful to being able to experience chili the way it was actually meant. Thank god for wendy's with a side of finger.
Kerry:Oh my gosh wendy's chili, yeah, and then little hot packets that oil.
Chrisy:I don't even know if they still have that I don't know, but used to be able to squirt that hot oil in your chili, oh and it was it was good very good.
Kerry:Yeah, yeah, we love our food. Yeah, we do. It's very dysfunctional how much I love food. Yeah, us, and probably the rest of uh, most of the world so well.
Chrisy:This was interesting. It's very dysfunctional. How much I love food yeah, us and probably the rest of uh most of the world.
Kerry:So well, this was interesting. It's a great way to start there end out april and beginning of may. We have so much going on in may, so we got some great episodes coming up. But thanks for joining us today.
Chrisy:I'm hungry, I gotta go eat I know I'm starved all this.
Kerry:I need a taco. Yes, make a taco bell run anyways. Make a taco Bell Run. Anyways, thanks for joining us. Be sure to check us out on our Facebook page and to wherever you're following us from, to hit that like or subscribe button and give those reviews. Thanks so much. See you next week.
Chrisy:Bye-bye, happy eating everybody, bye.
