00:00:05.750 - 00:00:15.710

say your name and then tell me about Groundhog. My name is Kenneth Jones, but he know more about Groundhog. My

00:00:15.710 - 00:00:24.890

crookie used to barbecue Groundhog, barbecue Coon, and how he did it. Yeah, and how he did it, I don't know, but I'll tell you one

00:00:24.890 - 00:00:34.610

thing, it was some good eating. That's all I can tell you. And you're saying the Groundhogs in Delaware are special? When I came here, I

00:00:34.610 - 00:00:50.510

never really had groundhog until Mr. Tucker and all these people, Dave Watson, all that, they always cooked that groundhog. There was Wild Game people,

00:00:50.510 - 00:00:59.750

yeah, Wild Game. Yeah, Wild Game, Fat Watson, all of them people. Yes, sir. All of them, they ate groundhog. That's my self-prison.

00:00:59.930 - 00:01:06.590

All that all ball game stuff there. I never, I never, my self-prison never ate it. They came here. Where I came from, they didn't eat it. Remember,

00:01:06.590 - 00:01:16.550

they just shoot swirls out there. Swirl me? Right in the graveyard right here. It was a real old, I remember when I was young, they used to come up and, and they,

00:01:18.930 - 00:01:29.390

they'd watch and them used to, they'd kill them and they'd cook them up and they'd try to try to fool you and tell them you're something that is not to get you to eat it.

00:01:29.390 - 00:01:37.630

I'll never forget that. And what they say it was. Oh, Mr. George Tucker told me that, oh, this is a beef.

00:01:37.790 - 00:01:48.350

I fit into that dog and all those gristles of them. There ain't no beef got these little bones in it. That's the way it was

00:01:48.350 - 00:01:56.330

when it first came here. So, me, myself, personally, you got to get somebody else to tap for somebody like that. They can tell you

00:01:56.330 - 00:02:04.050

about groundhogs they grew up in. I mean, they were born here, so their family, my family, personally, never cooked no groundhogs.

00:02:05.270 - 00:02:19.940

My dad cooked groundhogs, possums, and possums. And possums was like a thing that a lot of people didn't eat

00:02:19.940 - 00:02:28.900

possums, right? A lot of people didn't eat possums because it's greasy. But my dad and them men, they used to go out there and a possum

00:02:28.900 - 00:02:37.860

would go up with that gum tree. But I heard a possum would go inside. And a possum would mess with a dog, too. A possum would mess with a dog.

00:02:37.860 - 00:02:47.060

You don't look at that tree. You got to go up there. That dog got to treat that possum. The reason my family never, I

00:02:47.060 - 00:02:58.620

understand, never ate possum, Because when we were down on the farm, when we were down on the farm, when we were down on the farm, when

00:02:58.620 - 00:03:10.060

we used to have a cow that would die, then the cow would be fat, look like it's fat, and then you hit the side of all the possums, cut right out of

00:03:10.060 - 00:03:18.900

it, and we, you know, that's pretty, that's true. That's true. Possums, they're like, uh,

00:03:18.900 - 00:03:28.500

that'll put you off, possum. I made it all through. We never, we never sprouted them, we never ate them. For that reason, they're possum,

00:03:28.500 - 00:03:35.040

you find them in the graveyard. Now, what do they do in the graveyard? Well, you can eat them.

00:03:35.120 - 00:03:44.760

Got a lot more to do with it than grease. I'm telling you. But they're just grease. They're just grease. Those are the

00:03:44.760 - 00:03:51.680

stories that my family told me. They're like a duck and a goose and stuff. They're greasy. Yeah, they are greasy.

00:03:51.680 - 00:03:57.420

And they're... Aren't they kidding? Yeah. But if you see them alive... How you gonna stop me if you ever see them

00:03:57.420 - 00:04:05.580

alive? I ain't never seen them alive. I used to eat all kinds of stuff that he'd fix. Oh, we used to go... My uncle, because he was a wild game man. And

00:04:05.580 - 00:04:15.320

he'd tell me this is this, this is that. And, you know, I never would eat certain things in either. But if I taste him, and I like it, he'd barbecue him up and have all

00:04:15.320 - 00:04:22.860

this flavor in him, and I'd tear him up. It's like a big rat. Then he'd tell me what it was afterwards. It looked like a big rat.

00:04:24.820 - 00:04:32.040

That's like muskrat, right? That's like muskrat, right? Marie loves muskrat, right? I do, too. Huh? I do, too.

00:04:32.340 - 00:04:40.780

Give me some muskrat and gravy and smug it on you. I'll tear some muskrat up, buddy. Go to New York and get all the rats you want.

00:04:42.380 - 00:04:51.540

I wouldn't give, I wouldn't give Rudy Al, I'll tell him some musk renters. But right across the street right there, right across that street right there,

00:04:51.680 - 00:04:59.600

in the summertime, straight up homeboy, there are musk renters over there by that graveyard, right, and they'll come over on

00:04:59.600 - 00:05:10.780

this side where you can see them where the university cut the grass and stuff. I used to live right across the street. I just, my wife used to live there on Rose Street,

00:05:10.780 - 00:05:20.580

too. I lived in both places. For years. For years, yeah. But I tell you. My age-like brothers lived on Ray Street.

00:05:21.540 - 00:05:28.180

That's where our father's come up from the creek. Yep. The coons and all that, but I never,

00:05:28.360 - 00:05:37.780

personally, that ain't never with my cup of tea. I need some of everything in my lifetime that my uncle can my uncle. But I'm telling you that wild game stuff. I don't need

00:05:37.780 - 00:05:47.680

something, but not a whole lot of things. Can you say your name so I get it right in the book when you say, can I add this stuff in? Well, you already got

00:05:47.680 - 00:05:54.800

my name in the book. But I need to get it on the tape so when I hear it. Great. Rock, can you go ahead and say your

00:05:54.800 - 00:06:01.740

name so I can hear all the voices right? No, I'm going to put my name. Yeah. All right. You got my name in up there

00:06:01.740 - 00:06:10.020

for my book. I sure do, and it will go in the mail probably on Monday. All right. You're lying to me. I'm not putting my name on it.

00:06:10.040 - 00:06:19.200

I was born and raised in Elkton, Maryland, but I moved here in my younger days across the street, but they didn't put me in the book enough, and I always had a band,

00:06:19.200 - 00:06:27.820

Sax, and I traveled. I was a musician. Somehow, they didn't, you know, because I wasn't born and raised here, they didn't put me in, so I didn't sweat the

00:06:27.820 - 00:06:38.140

technique. We'll see that one day. Pepper. Hey, I'm sitting here in the lodge and having a great conversation. Next time. I heard that. I heard that.

00:06:38.140 - 00:06:44.520

Where are you? Hey, I'm a girl. I'm a girl. If you think you can, I'll see you in a minute. If you think you can, do that.

00:06:45.320 - 00:06:56.660

Kenny, I heard do that. If you think you can, do that. Okay, this is Bernie Herman with Pepper of Wiggum, which will

00:06:56.660 - 00:07:06.580

be spelled correctly this time. Pepper, and to get to the chases, can you tell me about who is Ma Pearl and tell me about her kitchen and her cooking?

00:07:08.000 - 00:07:18.640

Who Ma Pearl is? Well, since I was in my age, you know, a group of Ma Pearl was, how do you say, she was everybody's mom.

00:07:18.920 - 00:07:31.680

You know, everybody brought me to enjoy her cooking. She was famous for potato salad. Potato salad and fried

00:07:31.680 - 00:07:45.300

chicken was her, you know, I think her. That's what I guess she gets all her, especially with fried chicken and potato salad.

00:07:45.620 - 00:07:53.900

And she did it the old-fashioned way. She made the old -fashioned way, I guess. How's that? And that's, you know, let's see.

00:07:59.480 - 00:08:14.160

Eggs, onions, or naturally potatoes, something sweet, relish, mustard, all that good stuff.

00:08:14.160 - 00:08:24.420

Oh, I forget, oh, here's the secret celery seed. Not celery, but celery seed. That was the difference there, which I use today.

00:08:24.820 - 00:08:32.640

So you make this recipe? Oh yeah, oh yeah, oh yeah. Yeah, and our fried chicken was good. Like I said, she used to cook

00:08:32.640 - 00:08:41.020

chicken here at the lodge. What was that? Can you tell me about what they used to cook here at the lodge? Yeah, that was like all the 70s.

00:08:41.540 - 00:08:47.340

Yeah, she used to cook upstairs in the kitchen. Early 70s. Is there a little cafe up there or

00:08:47.340 - 00:09:09.770

something? No, kitchen. Kitchen up there. And there's a cook up there and stuff. I knew the difference with that, just to mix everything into flour.

00:09:09.950 - 00:09:24.110

Now, today they use everything by measurements, but back then it was more a dash of this and a dash of that. She was your mother. So what was

00:09:24.110 - 00:09:34.270

your kitchen like growing up? I guess it was like everybody else's, I imagine. I mean, you know,

00:09:34.810 - 00:09:41.150

that was a thing. You always sat in the kitchen and watched everything that was being cooked. You know, and you all look in

00:09:41.150 - 00:09:49.570

the bowl, and you see all that. That was the fun thing to do, and that's how you learn how to cook. It was just boys. So, my friend, you know, just

00:09:49.570 - 00:09:58.850

three, my brothers, two other brothers, so we all learned how to cook that way. So your mom taught you all? That's one of us. Me and

00:09:58.850 - 00:10:05.810

my brother, Pedro Kenneth. Yep. So what's your favorite memory of your mom's kitchen?

00:10:08.130 - 00:10:21.760

Favorite memory? We all was good, you know. It really pinpointed one, because my mom was a fun

00:10:21.760 - 00:10:31.560

-loving type person, you know what I mean? She always made everything fun, like, you know what I mean, made it family-like. How

00:10:36.890 - 00:11:17.450

about Thanksgiving? That's a household. Yeah, because she always had Thanksgiving. Ate a souffle, that was her

00:11:17.450 - 00:11:28.110

specialty at Thanksgiving. Potato souffle? Mm-hmm. Yeah. What was that like? What goes in potato souffle? That's the mashed sweet

00:11:28.110 - 00:11:40.310

potatoes, they're mashed up and then they have the marshmallows on the top. Somebody might call it sweet potato flour, you know, but it's got the

00:11:40.310 - 00:11:46.390

marshmallows. That was key, but they have the marshmallows baked on top. I had the macaroni and

00:11:46.390 - 00:11:56.970

cheese and collard greens. How did she make collard greens? Or how do you make collard greens? Well,

00:11:57.390 - 00:12:16.570

I remember that was one thing that didn't take too much attention to collard greens. So you get the greens?

00:12:16.740 - 00:12:21.780

No, you're soaking, you've got to soak them first. You put them in the sink. You know, we got to soak them in

00:12:21.780 - 00:12:30.120

the sink. That was the thing. You knew when collard greens were being cooked because they were soaking up in the sink. You know, there was nothing to

00:12:30.120 - 00:12:39.280

do because the sink was taking over, you know what I mean? because of the collard greens and soaking in the zinc, so. So you fill the sink with water and

00:12:39.280 - 00:12:47.920

collard greens, and would they sit there overnight or just for an hour? Yeah, overnight. You let them soak overnight. And so then you drain

00:12:47.920 - 00:12:59.320

them the next day. Mm-hmm. Then what happens to them? Then they're ready to go in the pot and start steaming. Boiling in the pot, that was always good,

00:12:59.320 - 00:13:10.880

too. So you put water and you bring it to a boil. and then you just throw the greens in? No, you put them in there already in the water. The water comes to a bar. Okay.

00:13:10.940 - 00:13:19.680

It's going to come to a bar. So how much water? See, that's what I'm saying. Everything she was done, my mom, my grandmother,

00:13:20.060 - 00:13:27.100

you know, they was taught by I. Nothing was written down in our family. You were taught hands-on. That's where I always thought,

00:13:27.100 - 00:13:32.460

you know, it should be a little tough, you know what I mean? because everything was, nothing was written down in our family.

00:13:32.600 - 00:13:43.560

My grandmother taught my, you know, my mom by hand. Nothing was written down. She knew exactly how much to

00:13:43.560 - 00:13:52.160

put in whatever needed to be. So there would be water just to cover them? Yeah, you would come to like, you know, more than halfway above the pot.

00:13:52.200 - 00:14:01.360

Okay, and then half of water and then fill them up with collard greens and then boil them down. then what happens when's the ham hock go

00:14:01.360 - 00:14:13.200

in the ham hock i think that simmered along with the greens in the water created that steam so that the sort of essence was soaked down into the greens from the ham hocks

00:14:13.200 - 00:14:22.580

you know you didn't have to put no season in there because everything would come from the ham hocks and that's it a ham hock half pot of water packed with washed greens

00:14:22.590 - 00:14:32.880

that's it and How long did you cook that? Over a couple of hours, something like that. Put it on a loaf, turn it down on a loaf. On a loaf lane,

00:14:33.100 - 00:14:39.860

you know, simmer it like that, yeah. A couple hours, you can take about a couple of hours. Well, I like this recipe.

00:14:39.860 - 00:14:47.890

I love greens. Yeah, they're one of my favorites. Only got them at Thanksgiving. That was using collard greens and chitlins.

00:14:50.060 - 00:14:57.660

Chitlins I pass on. Yeah, well that's one I haven't learned yet. You know, I only get them once again. That's what my brother makes

00:14:57.660 - 00:15:05.080

them. I haven't learned how to cook them yet. Well, I can know how to cook them. I ain't learned how to clean them. Well, that's it. And I know if

00:15:05.080 - 00:15:15.960

you're going to cook them, cook them in somebody else's kitchen. Yeah. So all your aunts, these

00:15:15.960 - 00:15:29.360

are your mother's sisters? Yeah, one my aunt Alma. and did she and did everybody bring something to thanksgiving no no no no whoever

00:15:29.360 - 00:15:41.370

had thanksgiving dinner you know they did it all i mean that's the way i was you know if i said whoever held the dinner night they had everything spread laid out you

00:15:41.540 - 00:15:52.780

know well i'm here and that's the way it's always was. So there would be greens and macaroni and cheese and sweet potato, souffle or fluff, whatever.

00:15:52.860 - 00:16:00.040

Turkey. Turkey, yeah, the turkey. What's your stuffing? Stuffing. Stuffing or homemade. Homemade, always homemade stuffing. Don't see that

00:16:00.040 - 00:16:10.340

anymore today. She used a bread or did she make a bread? Make a bread. She'd make it from scratch. She would take bits and pieces of the bread

00:16:10.340 - 00:16:22.220

you know buy local bread they tear pieces of the bread and she would cut up the celery and let's see what else one of the other season i think she

00:16:22.220 - 00:16:34.260

used something called parsley parsley or you know bailey's that's it bailey's on it there i think the bailey used to go in the colonies now some little

00:16:34.260 - 00:16:46.920

recipe like this remember the bailey's being in the cupboard You always saw that Bailey's Selling Sweet Overs type of thing. She was a good cook.

00:16:46.920 - 00:16:53.200

My mom was a good cook. No. So she'd do a bread stuffing? What about dessert?

00:16:53.720 - 00:17:02.060

Dessert? Mmm. Well, dessert would be either rice pudding or a sweet potato pie.

00:17:02.340 - 00:17:09.280

Everyone calls. Everyone calls. We've collected three different sweet potato pie recipes. Oh, well, this,

00:17:09.280 - 00:17:23.940

my mom wasn't much of a dessert, she had a lot of desserts, she was cooked, cooked. We would have sweet potato pie, you

00:17:23.940 - 00:17:33.920

know, but her specialty was sweet potato fluff, I guess you want to call it, souffle, whatever it is, fluff. And they call it so many different things now.

00:17:34.980 - 00:17:45.000

I just always call it sweet potatoes with marshmallows. That's what our daughter likes. She just, you know, I don't go there. I mean,

00:17:45.220 - 00:17:55.040

that's what I mean. That's what me and my brothers only look forward to, was that sweet potato. That's what we always look forward to.

00:17:56.320 - 00:18:08.880

Well, before you came in, folks were talking about a groundhog, barbecuing groundhog. You ever hear of that?

00:18:08.880 - 00:18:18.430

Yeah. Yeah. We never ate groundhog. My mother knew how to cook it. She was

00:18:18.460 - 00:18:29.180

raised how to cook it. You know what I mean? She was raised, because Mr. Dave Watson, when we lived on New London Road, then we moved over to Ray Street.

00:18:29.420 - 00:18:40.250

Mr. Dave Watson was trapped, groundhog, and his wife didn't cook groundhog. He would bring the groundhog to my mom. Because she's the only one that I

00:18:40.290 - 00:18:49.740

knew of, because there's a certain way you've got to cook groundhog. Not everybody can cook groundhog. You know, because that's a wild, you

00:18:49.740 - 00:19:03.720

know, wild food. So you got to get that wildness out of it, you know. I was talking to Mr. Watson. He said he would boil it and

00:19:03.720 - 00:19:16.680

then barbecue it, I think, is how he would go about doing it. Yeah, I knew salt was a big use for a lot of marinating. Not marinating,

00:19:16.680 - 00:19:27.960

but to take the wildness out of food. I knew that, maybe, that's what she was, I wasn't too sure about it, but the grandmother, ooh, the grandmother on the bus ride,

00:19:27.960 - 00:19:40.820

she cooked all that stuff, because her father, my grandfather Horace, he was a hunter, he did it all, he did all kinds of hunting, he hunted every animal there is,

00:19:41.260 - 00:19:50.420

and slaughtered the hogs and everything, with a whole nine yards. That was something that was good, though, that when, uh,

00:19:51.100 - 00:20:00.620

she used to take, um, what they call salt pork. That was some good stuff for breakfast, that was, I mean, that, that memory,

00:20:01.470 - 00:20:09.160

that's a memory of that breakfast, cause when, uh, whenever they killed a hog and they would get that salt pork,

00:20:09.280 - 00:20:28.980

that was good stuff with harmony You get that so important when you boil it, you have to boil it so important to get all that salt out.

00:20:29.980 - 00:20:42.060

And man, you get them harmony grits, the guy with the hat, I call him. You know, the best harmony grits you get, the guy with the hat.

00:20:42.220 - 00:20:48.580

I always call him, I think it was Quaker actually. Quaker is, they are Quaker, the Quaker. Yeah, Quaker's Harmony

00:20:48.580 - 00:20:58.900

Grits, yeah, that's all for me. I still eat those, I like them. Oh man, you get that, you get an egg laid over the knees here.

00:20:59.340 - 00:21:06.720

You lay eggs right over the top of them Harmony Grits. Then you break up back to that full of salt pork, it's cooked.

00:21:07.260 - 00:21:13.680

Get it lightly fried with a crisp, just like bacon. Break it up and put it in with the Harmony Grits.

00:21:14.540 - 00:21:21.640

You're making me hungry. You're making me real. Because I don't get supper night until then. Yeah, you know about something good.

00:21:21.640 - 00:21:32.580

Man, I'm just like... When, um... What was, uh, cheese maker? Like there was a version I had at home now chicken yak.

00:21:32.960 - 00:21:41.640

I guess from the Chinese, but then there was a version that, um... I guess, you know, the Afro-American way, chicken yak.

00:21:41.920 - 00:21:49.200

It's almost similar to, like, chicken yuck. Yuck. I've never even heard of this. Yeah, have you ever heard of yuck?

00:21:49.200 - 00:21:57.560

Yeah. Yeah, you know, what I just wrote was a Y-C-H-T -Yuck. Chicken yuck. This is a new one on me. Yeah, chicken

00:21:57.560 - 00:22:08.580

yuck. It's good stuff, mate. What you do is you take a way to make chicken yuck. Like, say, you got leftover chicken or something, or even now, you take wings. Some people

00:22:08.580 - 00:22:24.980

take boiled chicken wings, then take some noodles, cut up some onions, a little pepper, a little salt, and then what you do with the water, you take like a half a cup

00:22:26.600 - 00:22:37.320

of water out of the, you pour the, boil the wings in the water, or you can use any part most of you take the wings, you boil the wings in water.

00:22:38.520 - 00:22:45.420

You put a little pepper, a little garlic, a little onion, salt, maybe a little bit onions in when they boil it.

00:22:46.140 - 00:23:03.270

When it's all boiled down, the chicken wings, you take a couple full of the juices from that, set it aside, drain it, then you come back and you, you

00:23:03.480 - 00:23:11.860

know, do your noodles, how you boil your noodles, like spaghetti, spaghetti noodles, once you get your noodles all done, you drain that, then you take the chicken,

00:23:12.280 - 00:23:22.200

put it in the pot there, pour in a cup of the essence left over from the chicken, maybe another cup of water

00:23:22.200 - 00:23:35.880

or two cups of water, a little soy sauce in with it chicken don't get in there but it's 7 or 15 minutes it's chicken you know good stuff it's a great

00:23:35.880 - 00:23:46.760

recipe yeah yeah i made some this week hey i got some lunch what i'm having for dinner tonight i made some this is it's easy it's quick you know and you can

00:23:46.760 - 00:24:03.160

eat about you know four or five people great good stuff chicken yeah good stuff i need to talk to you about before tonight i gotta can't be late for class oh we're good

00:24:03.160 - 00:24:16.760

um is that after thanksgiving i would really like to bring my students and their mock -up pages of the cookbook over um either here or or somewhere in the community and see

00:24:16.760 - 00:24:27.370

what people think you know i really you know like we did it last year there's a time where there has to be folks to be able to say you got this right or you got this wrong um

00:24:27.370 - 00:24:39.760

we have been trying the recipes though and bringing them to class and the students are getting fat and happy but i don't want them too happy not yet yeah right yeah cool yes

00:24:40.220 - 00:24:48.120

So, should I talk to Jules about that? Is he the head of the lodge now? Well, he's in the house, Jeremy, and we'll get to see a schedule, you know.

00:24:49.260 - 00:24:56.180

And see what the schedule is when nobody, you know, about a good time when there's nothing going on. There's an event erupted activity,

00:24:56.180 - 00:25:04.040

and there's always upstairs, too. But it's always good to check them to make sure nothing erupts with nothing or anything else that's going on.

00:25:04.200 - 00:25:12.880

Okay, now we get the word out to folks in the community to come check it out. So we're going to have it done again at the end of the spring semester.

00:25:15.280 - 00:25:24.420

But the stories and the, and I followed your, we talked about the idea of taking the way sometimes people remember things as like a poem.

00:25:24.770 - 00:25:32.040

And so we've taken some of what people remember and put it on the page as if it were a poem. And sometimes it's a story and then there's

00:25:32.040 - 00:25:43.460

a recipe and it really is looking good. And I want to get people's thoughts on that. When you were talking about breakfast, that was a poem.

00:25:45.860 - 00:25:54.140

Yeah, because that was a traditional thing, breakfast fair. Especially when everybody was home all at once.

00:25:55.080 - 00:26:07.240

I mean, there was a lot. I mean, you could sit there and talk all day, really, if you get really into it, you know, about all the different meals and,

00:26:07.270 - 00:26:15.040

I mean, try to remember everything, it's really hard, you know, because my mom, she cooked so many different things, you know, I mean, she was

00:26:15.040 - 00:26:25.240

a lot of, she was a good cook, she cooked for a lot of, she taught a lot, took a lot of my sister-in -law a lot of cook, because, you know, that was the thing we were

00:26:25.240 - 00:26:34.800

school kids growing up, you know, grandmother and mother, you know, a good cook. So, you know, to marry us, we would have to be a good cook.

00:26:35.340 - 00:26:47.200

Or at least learn how to cook, you know. And the thing about it is that we were cooks ourselves, you know what I mean, because, you know, much of my grandfather,

00:26:47.200 - 00:26:56.780

our grandfather was a good cook. Also, my grandmother was a good cook, And my brother went a little bit from, you know, my grandfather, too.

00:26:56.880 - 00:27:06.420

He spent a lot of time out of here. So, you know, that makes it real tough. You know, because, like, you know, we can pay something, like, no, you didn't,

00:27:06.420 - 00:27:15.680

you know, we got our wives, like, no, you didn't put enough of this in there. Enough of that, you know, so. Pepper, we forgot to

00:27:15.680 - 00:27:25.180

talk about Sunday dinner. Yeah. You know, roast, it was always a roast. One thing that was a condition in my house,

00:27:25.180 - 00:27:35.960

every Sunday there was a roast dinner. Always. I was consistent with a roast with carrots, potatoes,

00:27:50.690 - 00:27:58.990

always. I mean, that was a thing we knew. If you were just coming to my mom's house in my car's kitchen on Sunday, there was a roast. If you wanted a roast,

00:27:59.770 - 00:28:11.290

that's where you could go. And she was called Mom Pearl? Mom Pearl, that's what all my friends called her and family called her Mom Pearl.

00:28:11.350 - 00:28:19.830

And she fed a lot of people? Yeah, I always fed all my friends, everybody. My brother needs to constantly stay down. And he said, all right, I'm

00:28:19.830 - 00:28:33.310

going to tell everybody, you know, guys can hear more than I do. But yeah, my wife, Linda always wanted me to make sure that I definitely got

00:28:33.310 - 00:28:44.550

that in because that was the biggest thing for her. We were dating, and she always made sure she stayed after dinner on Sunday before she went home because she

00:28:44.550 - 00:28:53.750

knew that that room was like clockwork. Your mom and her brought you together. Yeah. Yeah, that roast did it.

00:28:58.070 - 00:28:58.910

Great.