Hey, I'm Bruce Weinstein, podcast Cooking

with Bruce and Mark. And I'm Mark Scarborough, and together with Bruce, we have written three dozen cookbooks on our own, not counting the ones for celebrities, ahem, Dr. Phil, and others, uh, which I'm not supposed to say because of confidentiality agreements, but that's a whole story in and of itself, but I said it anyway. Uh, we've written a lot of cookbooks and been in, uh, food business for now, what, 26, 27 years. We've been doing this a long time. This is our podcast about food and cooking and our passion. We, as always have a one minute cooking tip for you. We're going to continue what we did in the last episode of this podcast, which is tell you some of our loves and hates the foods we actually love and the foods we hate to get you thinking about the foods you love and you hate. And then at the end, we'll tell you what's making us happy in food this week. So let's get started.

our one minute cooking tip. Keep a whiteboard, you know, where you can use markers on it next to your refrigerator so that you can inventory what's in the freezer. Because if you're like me, you buy stuff when it's on sale, you buy things when they look good, you shove it in the freezer and six months later, you have no idea what's in there. So we have a freezer in our basement and we have a big whiteboard and I keep a tally of Everything that's in there, I remember to add things when I put them in, and I erase them when I take them out. Okay, now I'm going to make fun of you. Oh, please

do. Yeah, please. You know smart refrigerators can do this without a whiteboard, right? You know that people who have smart refrigerators

don't need the whiteboard. Okay, if you have a smart refrigerator, you don't need my one minute cooking today. No, you do not! Now I would like to know how many of you actually have a smart refrigerator. So, please go to our Facebook group, Cooking with Bruce and Mark. And tell me if you have a smart refrigerator. And if you say you do, I want a picture of it.

A smart refrigerator will have, in fact, note taking abilities right on the door of the refrigerator itself.

I'mma love it.

Your tip is for ancient people as we are. But, okay, yes, a whiteboard is really, uh, good. And Bruce says that there's one right down by the freezer in our basement. And it keeps a tally of everything that's in there. Okay, before we get to the next segment of this podcast. Let me say, I remind you that it would be great if you could subscribe to this podcast. And if you could rate it, that's perfect. If you can give it a star rating on whatever platform you're listening to this on. And if you could write a review that is going even above and beyond the call of duty, but we are unsupported and your reviews help keep us fresh in the algorithm. So even something like great podcast or thanks for the podcast that really does help. And it is the way that you can actually support. This podcast, because otherwise we have eschewed any kind of other support so that we can say things like what we're about to say, the foods we like and the foods we hate. Let's get to it.

I'm going to start with something I hate.

Okay.

Fake. Apple flavoring.

Fake apple flavoring. I don't even know what that is. Okay,

so I can go back to my childhood and remember life savers that came in multi flavors and they were apple ones. I didn't like and Jolly Rancher candy. Yes.

Sour,

sour, green, sour apple. And I love the watermelon. I love the grape. I love the strawberry. The apple. No, thank you. Jelly bellies to this day. I will not Buy Jelly Bellies anymore, because you might accidentally get one in your mouth that's apple. Or licorice, eww, or root beer. But the apple ones really turn my stomach. And the thing is, I love fake fruit flavor. Fake banana flavor? One of my favorite things ever invented.

I'm not a fan of Jolly Ranchers, so the whole thing kind of is beyond me. But I do now know what you mean by fake apple flavor. It's that fake green, tart green apple flavor, unquote.

Yeah, and when Mark and I used to make lollipops and hard candies at the holidays for all of our family, and I would never ever, ever buy the apple flavoring for them. I just couldn't do it. We made banana. We made chocolate. We made coconut. Yeah, that's true. But I would never make apple. That's true. I never liked it. Okay, so something I like. Let's stay with the sweet. Now, this is something I haven't had in a long time because I can't find it anymore. But soft serve vanilla ice cream with it. Hot marshmallow topping. Oh my, so you like diabetes. Alright, fine. What

is soft serve ice cream with a hot marshmallow topping? Well, soft serve,

like a Dairy Queen, but when I was growing up in Queens, we had Carvel. I know what

soft serve is. It's the hot marshmallow part of it. Carvel offered

you hot fudge. Or wet nuts, or pineapple. Wet

nuts? This is not that kind of podcast. Go on. Or

pineapple, or strawberry syrup, or hot marshmallow. And you, so basically it's like you heat up marshmallow fluff. And you put it on ice cream. What? And you have the hot creamy with the cold creamy. And it was my favorite. I can feel it catching in the back of my throat. When my sister visited last year, we took you to Carvel. You did, and I And you did have your soft serve. And I almost died on the way home because I'm so full. She said get the medium, and the medium could serve a family of six. Yes, I know. And she had one, you had one, and Mike had one. Oh. But they didn't have any hot marshmallow topping. Hot

marshmallow topping. I

love it. Okay. Yum.

All right. Well, um, I'm going to say something that I love. And this will kind of crack you up, I think. Maybe. I don't know. I like good All American block, yellow cheese. Uh, I know Government cheese. Government cheese. I know this is insane. You think, oh, I think this guy's written 36 cookbooks, he should like better than that. I do like other cheeses, and I do like fine cheesemaking, but I have to tell you that many times when we go to Costco or Bruce goes to the supermarket, I say, can you get me just a block of good old American sharp cheddar?

And you're not talking about American cheese. You're talking about cheddar cheese.

Yeah, exactly. Cheddar. But America, to me, that is what we growing up called American cheese. And I like the sharp version. And honestly, a slice of that is just a fine thing with lunch. I, I, I know I wrote for Wine Spectator and yet here I am liking block yellow cheese. All right. It just is a thing with me. I

will say the truth is last week we went to Costco, and not only did we get the block of yellow cheese, but you did buy the block of Manchego as well. I did. I'm not saying that I don't

like other fancier cheeses. I just like that cheese. And here's something that I hate, and if you listen to last week's episode of the podcast, you might detect a theme here, is I cannot stand sweet. Barbecue. I do not like barbecue sauce by and large period. I like vinegar based barbecue sauces. I like Alabama white sauce. That's a whole different thing. But I don't really appreciate sweet barbecue. And I really don't like your smoked brisket that has a ton of sugary sauce on top of it. I just don't think you're in

a minority there because I think I know I'm in the most U. S. Citizens think of barbecue as the craft barbecue sauce that thick corn syrup and tomato paste based thing that you slather on the chicken before you cook it so that it's a charred mess when it comes off.

And you know, I mean, I grew up in barbecue country. So when I was a kid, we had this And it's this thing. If we want to try a new barbecue restaurant, what we did is we never went in and got the pork ribs or anything like that. We went in and got the brisket. Because brisket is the sign of whether it's a good barbecue restaurant or not. And my parents, and I guess they taught me, my parents ate the brisket, at least to begin with, without any sauce. Because they wanted to see what the brisket itself tasted like? Was it smoky? Was it overly smoked? Too smoky so it tasted like, you know, you burned your house down and licked out the fireplace, which is gross. Was it too smoky? Was it not smoky enough? Was it tender? And I guess I just continued that because I don't eat, as Bruce knows, Bruce will smoke a brisket, and Bruce will even make homemade barbecue sauce, and I won't touch the barbecue sauce. Oh yeah,

I make a chipotle and fig barbecue sauce, it's so good with fig, but it's fig jam and it's got a fig jam and chipotles, and I do like it, but I like a little bit of it, I don't

like sweet. Pork ribs smoked out of a barbeque, I don't like any of that sweet

stuff. There should be no sauce on pork ribs. I'm gonna agree with you on that. And I

know I'm in the terrible minority on that. But, uh, I just don't like sweet barbeque.

Well, something that I love is lobster. Now, last time I said I love smoked salmon, I told the whole history of how I didn't eat anything that lived in water. So of course, lobster was something I never ate growing up because I just couldn't deal with it. Partly, you know, lobsters, if you look at them, they look like giant insects. And I mean, these decapods are just, they are just insects of the ocean. I mean, Oh, come on. Well, a roach is a decapod of your kitchen. And a lobster is a decapod of

Okay, just go on while you like lobster. And do you

know that if you cook a roach, it turns red like a lobster does? Okay, come on. Stop. So lobsters are so

God, you are so 12 years old. It's pathetic.

Go on. Please go on. But it's funny because we have some friends that whenever we visit them out on Long Island, they serve us lobsters, and this one friend, she's my oldest friend in the world, and she only wants to crack it open and eat all the guts and the liquid inside, and then I'll eat the the tail and the claw off of her because she doesn't even want the meat. She only wants the sludge inside of it. I mean, I may

agree with this, but I love lobster, and I love it in the classic way, dipped in butter, in melted butter. I just love it. It's a spectacular thing, and I'm lucky to live in New England, where it's actually easy to get it. Okay, what do you hate, then?

Well, I hate stinky cheese. You are totally wrong on that one. Parmesan, that's about as stinky as I want to get.

No.

Um, but you love like a pois.

I want, I like the cheese, the soft French cheeses that taste like you took your garbage out and then drank the liquid in the bottom of the can. That's exactly what I want. And I

can't stand the smell of a cheese cave. Oh my god, I love it. There was a restaurant in New York that was a cheese specialty place and we went there with some friends once and they thought they were doing us a favor and an upgrade by seating us in the cheese cave for dinner. Oh, that just like, I couldn't get past anything else. I'm gonna, I'm gonna

leave this as my, you mean hate, and it can be my love. I, I love stinky cheese. In fact, I have a friend who I was, uh, she was coming over for dinner and, um, she's British. But she, she knew that we were going to serve cheese. After dinner, I love what you said to me. She said, well, make sure as if I wouldn't make sure you put it out in the morning so it can fester. And I was like, exactly. That's exactly what I wanted to do is fester all day long. So that is. Unbelievably creamy and rich. It is a live food product. Oh, it's so great. I love a poisse more than I can possibly say. Uh, it's, it's like one of those things in my life that makes me just shudder how much I love it. But see, I think I have a sugar aversion. Except I love birthday cake, and I love ice cream. You're

obsessed with birthday

cake. I know, and I

love ice cream of all sorts. But you don't like wedding cake. Isn't that an interesting thing? You love birthday cake, but they're very different. Wedding cake frosting is not the same as birthday cake. I

mean, it's not I hate wedding cake. It's that Crisco y shortening, and I can feel it catch in the back of my throat. I don't like it. Okay, so, since you said you hate stinky cheese, and I said I like it, I'll tell you something that I hate. Hate is a little bit too much for this, but I don't care if I ever eat one again. And that is a liquor soaked dessert. Oh, we've

discussed this in a previous podcast. I

don't really care for rum and bourbon and whiskey brushed onto cakes. It's okay. If I come to your house and you have it, I'm not going to turn it away.

Barboso rum where they're just soaked in it. It's not my favorite thing. And tres leches cake where the cake is just soaked in

milk. That's different. That's not, that's not liquor soaked. That's, that's a whole different matter. It's the liquor soaked. And I like the liquor. I love brandy, and I love whiskey, and I love bourbon, and all that stuff. And I mostly like the cake. It's usually a sponge of some sort. I like all of that. I don't like the two together. Well,

often it's a way for Bakers to make sure their cakes stay moist and fresh. Like when you look at the way a classic French bakery makes a cake, they'll take a sugar syrup with some kind of liqueur in it and brush it on every layer before the buttercream goes on. And I

think this is partly my overall sweet aversion. Although, again, I just want to say I love cakes. I love pies of all sorts. I love ice cream, but I don't like sweet cocktails. So all those things where you make, I don't want to like an old fashioned, right? Where you muddle sugar in the bottom is there was

a sugar cube, right?

And all that stuff. I don't like Any of those cocktails, because I don't want sugar in a distilled spirit, so I guess that just connects to the desserts itself. So there you go. Interesting,

because my next love is both a sweet dessert that does get a syrup and poured over it, which is baklava. And I adore baklava. I like baklava. Philo dough with the butter and all the candied nuts in there. And then when it comes out of the oven, you pour a syrup over that soaks in. We actually have a baklava recipe in our book, Vegetarian Dinner Parties, which uses pecans and instead of butter, pecan oil and the syrup.

Tell them what you and your friend used to do

before I met you in your driveway out to Queens to do this. Oh, gosh. Carol and I would go. Out, we'd have to go to one particular diner in Queens. Alright, go on. And I would order the baklava and she would order the cheesecake. Uh huh. And we would smush them together. There you go. And you'd just, so, because You called it. Because we called it Baklava Cheesecake. There you go. And so for the book, the ultimate cookbook that we wrote, I came up with a real cake called Baklava Cheesecake, where you it. No, I,

no, it's not as good. I like that you went to the diner, you each ordered a piece, you ordered a piece of baklava, and she ordered cheesecake, and then you would smash it together. We would just

smash it together like Steve's ice cream. We would just, you know, you're just mushing it. There you go. Steve's ice cream, you have just dated yourself. And you'd name it, and name it, and you'd eat it with a spoon, and it was baklava mush cheesecake. It was the best. Okay, um, I guess, uh I did love that, but what I don't like is raw toast. And I know if you think raw toast is just bread, and I don't know why they have that. You mean under toasted toast? It's raw toast. I don't know why toasters have those numbers one through nine. Well, I don't either. You know I don't. Ten is the only number you need, right? Toast should come out brown. It should come out mostly like a shingle, in my book. And it should be

evenly brown everywhere. I toast. For the full 10 on our toaster, and then I put it back again and let it go about a half a cycle again. I, I made toast for Bruce's mother once, and she asked me the next day if I could not make it that well done. I was like, what? What are you talking about? That's

when I started calling it raw toast. Who knew my mom liked raw toast?

I want the toast to short. I'm with you on the raw toast. So, I guess, then, if I'm going to say something that I'm going to say something that I hate before I say something I love, so I'm reversing it, that you brought up raw toast. I also hate, and this is really funky, I hate burnt toast.

I

despise the smell of burnt toast. I don't like toast to have a blackened edge anywhere. It's a very fine line. I want to shingle. But I don't want it to have any blackened parts to it. I agree with you. Well, you agree with me, except every night our dog eats a piece of toast. Our dog has acid reflux. And so, before he goes to bed at night, we give him a piece of toast to kind of calm his stomach down all night long so he doesn't barf in the bedroom. And Bruce makes, it's just whipped bread, like Wonder Bread, that he makes for a nosh. No.

He likes it. It's the Panera Bread. He gets Panera Bread.

Okay, but it's still whipped bread. All right, excuse me. The Panera Bread. God, what a spoiled dog. But every night, you slightly burn it, and I come in from Walking Nosh at night, and you've got the toast ready, and I smell that burned toast, and I'm always like, ugh. That's just

a testament to how much sugar they put in their dough, because I just got a number 10 on the toaster. So your lovely whole grain toast in the morning doesn't burn, but his does. Okay,

so, one of the things I love, since I'm going to reverse order, since I hate burnt toast, is I love braises of almost all sorts. Lucky

you, you're getting one tonight.

I know, and Bruce makes a lot of braises. I talked about the passatas that he's been making with the Italian tomato. But he's also been doing a lot of these open skillet braises where he, uh, browns chicken really well. Chicken thighs really well in a skillet. And then he adds all the aromatics and vegetables and stock and brings it up to a simmer. Puts the chicken thighs back in and then shoves it in the oven. And essentially braises the browned chicken in the oven. I love that. So I couldn't agree with you more. I couldn't agree more. I would rather have a braise. I think this is a crazy thing that a roast. So there you go.

If I think about that whiteboard that we have next to the freezer and all the things in that freezer that could be braised. I have a shoulder of goat. I have a leg of goat. I have so many bone and chicken thighs. There's so much braising coming in your future. I love

phrases.

Okay, so something else that I love and this is Seasonal, unfortunately, because when I try and do it off season, I'm always disappointed. Melon. Melon is one of my favorite food. You are the melon obsessed human being. And all melons. I love watermelon. You do. I love cantaloupe. You do. I love honeydew. You do. I love all those melons. And you just

Bruce eats more watermelon than you can possibly understand. And he eats it as long as he can find it decently. Yeah. So if he can find, even here in winter, Decent watermelons at Costco. He'll buy them.

The thing is, you don't know if it's decent till you cut it open. And unfortunately I failed on that two Costco trips ago. The melons looked good, but it was not very good. They always have the golden hammy melons, those Korean oblong melons. And I love those. And those are good all year round. They're

super, if you don't know these hammy melons, they're super crunchy. But

yet they're sweet and cantaloupe flavor. They are the texture of a cucumber, but the flavor and juice of a watermelon. Connected, botanically, but yeah, connected. And so what I do in the winter when I can't get melons that are really good, I just substitute grapes. But grapes are also picky because they have to be crisp and crunchy. Grapes that are soft don't do it for me. So if I could taste one in the store, I do. But grapes,

one of those things that I could take or leave for the rest of my life.

And there, you always called them shaped

water. I know what, mostly to me, they are shaped water and I'm not a fan of, I love wine. Uh, and I even like conquer grape juice, but I'm, I'm not. Uh, fan of grapes in and of themselves. Give me a

good crunchy green grape. Yeah, I

know, but it's a thing. My father loved melons too. Except Bruce doesn't do what my father did. And that is my father salted all melons. Your

father salted everything.

Watermelons, cantaloupes, uh, honeydew. Any of those kind of melons, my father would actually salt them with each bite.

Yeah. Each

piece of it. Alright, well, so what do you, what do you hate then?

Smooth. peanut butter. What's the point? Oh,

I'm with you on this one. What is the point of that? And do you know, maybe you don't know this, but this is a gendered thing. Do you know that by and large, women prefer smooth peanut butter to crunchy, and that men by and large prefer crunchy peanut butter to smooth? And I, I don't know what that says, but I am with Bruce. I only Smooth peanut butter is okay. I

only like Extra crunchy peanut butter and you know, at this point, Mark and I love Costco and last time we were there, he said, look how cheap the peanut butter is. And it was the two giant jars of teddy peanut butter, which I love, but they only had smooth. I said, all right, I'll try it. I bought it. I had one spoonful and then I spent the next month trying to figure out how to bake with it because I wouldn't eat it. So I made peanut butter biscotti and peanut butter cookies, peanut butter cakes, but it was good for baking. You did. I,

I, I mean, I don't mind soupy, but I'd rather have it crunchy. Okay, so one of the things I love that Bruce is going to just absolutely gross out at, and I bet you might gross at it too, and it is one of the things that makes my eyes roll up in my head. Ready? Yeah. It's raw scallops. Um, yeah, no. Yeah, I know you are, and you won't ever eat them. It's Raw shellfish. Let me finish and then you can say whatever you want. Raw scallops are unbelievable to me. And if you don't know, if you've never had them, um, we go to this place on the docks in Portland, Maine, Jay's Seafood and they have delicious raw scallops. And what you do is you take the scallop and you thinly slice it into really thin coins and then you eat them and it has this gorgeous texture to it. I, I just love it more than I could possibly say.

Yeah, when we go to Jay's, we get that we share this raw plate. We do. And I let Mark

Actually Ordered it twice. We finished the raw plate and we said to the waiter, uh, bring, just bring another one. And I always let

Mark have the giant scallop and he lets me have the extra bit of crab, so it, it works out nicely.

It does work out, but I think a lot of people gross out at the thought of

raw

scallops.

And I think, you know, I didn't grow up kosher, but there's just, cause I eat cooked scallops and I eat shrimp and I eat lobster, but the idea of eating those things raw, although I love raw oysters, But I can't eat raw clams. There's just something about it I can't do. Oh God, another great

thing. But raw, if you ever go to a sushi restaurant, see if they have raw scallops and see if you don't like them. They're amazing if they're really fresh. We had friends who brought a whole bunch of scallops back from the Cape in Massachusetts, and they were Just dock fresh. I mean, they literally ordered them and picked them up off the boat on the dock and we went over to their house for dinner and we sat at the table and, um, our friend made skillet after skillet of seared scallops, except I said at one point, can I just have one raw, just like dead raw and thinly slice it and I'm going to dip it in this melted butter and oh, it was so good. Okay. So, there you go. You can gross out all you want, but I love a raw scallops. And here's something that you might be surprised that I don't like as a storied food writer, but it is true that I do not like sesame seeds under any circumstances. It's one of those things. You don't like

sesame bagels. No. But you like tahini sauce. And you like toasted, so

when they ground up. And I like, I like Sesame oil, toasted sesame oil. Yeah,

it's just the seeds. Is it because they get stuck in your teeth? What is that? No,

it's something about, like, sesame seeded hamburger buns. The seeds burn if you toast the bun. And I don't like that flavor. I don't like the burned flavor of sesame seeds. And that's, I'm afraid of raw sesame seeds that you're going to burn them. When you like use them as a garnish on an Asian dish and you just sprinkle them over it, I don't, then it's irrelevant. And

what about that sesame candy? That's like caramel. Hard toasted. Hard no. Hard no. Hard

no. Hard no. Because the seeds take on this burned, bitter taste and I just, it's not my favorite thing. And it's, here's, here's a weird part. I like halva. Right? Well that's. I love halva. But the seeds are not toasted that far. No, it's a sesame paste. When you put them in that hot sugar syrup to make that cracky, crunchy candy, the seeds burn a bit and you get that bitter edge. I, the same thing with a sesame bagel. The seeds have. burned a bit, and I just don't like it. Well, I

agree with you about a sesame bagel. It's definitely at the bottom of the list, with, of course, cinnamon raisin being at the top, and then poppy, and then salt, but no, no cinnamon. Oh,

God, even poppy seed bagels. I really, why don't you just go ahead and get baptized, and get it over with, and, like, Uh, seriously, um, no. So, I, I do like chalvah, so maybe I should, uh, go to Hebrew school and

Be my guest.

Do the whole bit myself, since I like chalvah, and I like plain bagels, or salt bagels. Maybe I'm the one who should actually go through, what do you go through? A bar mitzvah? A bar, uh, well, no. Uh, anyway, that involves A bris? Oh, see that involves certain things. I'm not sure about that. Okay. Suddenly it got scary. Um, all right. So that's our loves and hates for this second episode of this kind of thing on the podcast. We appreciate your being with us. Let me remind you that we have a Facebook group, Cooking with Bruce and Mark, and you can go there and check out this episode, but also tell us the things that you love or hate or whether you agree with us or not. Okay. The final segment as is traditional, what's making us happy in food this week.

A blast from the past, Fresca Soda.

Fresca?

I know, I found Fresca

We have a Is there Fresca in this house?

There is, a 12 pack. Well, um, excuse me. It's in the back fridge in the pantry. Excuse me. Yes, we have multiple fridges. What, what?

Is there Fresca? It's grapefruit soda. It's one step to Mountain Dew. Is there Fresca in this house? No, it's

one step to Tab. Oh. It's just Fresca and Tab, we're the same generation. Oh

my god, my great aunt would drink. Tab and Vodka. I thought it was so sophisticated to have Tab and Vodka. Well,

maybe tonight I'll have a Fresca and Vodka. Oh, gosh. Actually, no, it's Grapefruit. I'll have a Fresca and Tequila.

Oh, gosh. Remember, so maybe you remember, do you remember the Soda Rondo when Rondo came out? I think it was a Coke product, I think, and it was Grapefruit Soda Rondo. I know. I don't remember that. In fact, I was working for the summer for Coca Cola and I got the first bottle of Rondo, it was a Coke product, to come off the line. Wow. And I kept that bottle for years like anybody would know. Rondo must

have been sugary, right? Fresca is a diet grapefruit soda, so it has like aspartame in it. Yeah, Rondo is sugary. Yeah, Fresca is a diet grapefruit soda. Oh, interesting. Like is why I thought it was Tab, you know, the diets.

Oh, that's, um. I don't even, I, I got nothing to say about that. Well,

you could try one.

No, I can't believe it's in my house, so no. I'm not doing that. I mean, really, honestly, you're one step away from sweet tea. And you're one step away from all the things she, uh, disapproved of. Oh, well. Well, uh, no. Okay, so what's making me happy in food this week are jam oat bars, and you've probably heard this already on this podcast, but Bruce makes these fantastic jam oat bars. You make a dough, and you put half of it in the pan, and then you slather on a ton of jam on top of that, and then you put the dough, you dollop the dough all over the top of that, and then you bake it. You can find a recipe for this and how to do it on our YouTube channel, Cooking with Bruce and Mark. There's a video of jam oat bars. And Bruce has been making a ton of them for the classes. I've been teaching, I'm just about to finish up a class on Henry James and Paul Cezanne, if you can believe it, in another part of my life, an eight week seminar at a local library on it. And Bruce is bringing these jam oat bars, and I tell you, people go nuts for these things, and I always hope that they don't go too nuts so that there's one left for me to eat on the way home. And

that dough, it's an oatmeal cookie dough, so it's got these nuts and oats in the dough, and they really are good. They are. I use a. Von four fruit jam in the middle, and they're really delicious. And the nice thing that we get it, Costco, we should really be underwritten by Costco. And when Mark goes this week to the last of those classes on James and C, he will bring the O bars and he will drive himself.

I know my leg is, I do not have to, and I am, my right leg was broke and I, for eight weeks, I could not drive. I drove myself for the first time. The physical therapy last week and I am back able to drive again. It's an amazing thing. Okay. That's the podcast for this week. Thanks for being a part of our podcast journey. We appreciate your spending time with us and we are certainly glad you're here with us.

And as Mark said, we do have a Facebook group cooking with Bruce and Mark, and please go there because every week we tell you what's making us happy in food. Go there and tell us what's making you happy in food this week. There will be a posting that says. What's making you happy in food this week? So let us know because we do want to know here on Cooking with Bruce and Mark.