Episode 57: Jules Accidentally Eats Gluten and We Prep For Gluten-Free Easter

On this episode, Jules is actually recording AT the airport on her way back home after bouncing around several cities and accidentally eating gluten not once, but twice, during her travels. How did this happen to someone is the gluten-free person of the decade (or century? lifespan?) - easy. Being served gluten accidentally happens to even the most diligent of those with celiac disease.

Jules and Erica also chat about enjoying a gluten-free Easter, including what Easter candies are gluten-free, the best gluten-free recipes for Easter, and how old is too old to receive an Easter basket from your mother.

RESOURCES
Gluten-Free Travel Tips
gfJules Gluten-Free Easter Recipe Round-Up
Gluten-Free Easter Candy list
Gluten-Free Carrot Cake
Gluten-Free Coconut Pie
Gluten-Free Easter Graham Cracker Houses
Gluten-Free Hot Cross Buns
Gluten-Free Birds Nest Cookies
Gluten-Free Resurrection Rolls
Gluten-Free Lamb Cake

Contact/Follow Jules & Erica

• Tweet us @THEgfJules & @CeliacBeast
• Find us on IG @CeliacandTheBeast & @gfJules
• Follow us on FB @gfJules & @CeliacandTheBeast
• Email us at support@gfJules.com
• Find more articles, recipes & info at gfJules.com & celiacandthebeast.com

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Transcript

Erica [00:00:13]:
Hey. I'm Erica.

Jules [00:00:14]:
And I'm Jules. Most people have at least one thing that they can't or won't eat.

Erica [00:00:19]:
Now we're definitely like that.

Jules [00:00:21]:
We started this podcast to talk about the gluten free food industry,

Erica [00:00:25]:
Like new products and some of the stories behind your favorite brands.

Jules [00:00:29]:
And living life with especially diet and also some important health care topics.

Erica [00:00:34]:
Since we're basically both broken inside,

Jules [00:00:36]:
you had me at eat.

Erica [00:00:46]:
Hey, Jules. You seem to be Somewhere else?

Jules [00:00:51]:
This is not a fake background. Yeah. This is a plane. I don't know. Yeah. I'm, I'm trying to find a quiet area in the San Diego airport.

Erica [00:01:04]:
That's that's a hard airport to find anything at, basically.

Jules [00:01:09]:
It is terrible, and it's worse because I just left an amazing airport. I just left the San Francisco airport, and it was it's called a quiet airport. And I was like, oh, this is gonna be so easy to record a podcast from here. Nope. Except I had to leave. Nope. Yeah. It was amazing.

Jules [00:01:24]:
It was beautiful, brand new, Harvey Milk terminal. It was amazing and there were all these places I could have just sat in like a retro mid mod chair, kicked back. It was it was awesome.

Erica [00:01:37]:
Yeah. That is not the same at the rundown San Diego airport.

Jules [00:01:42]:
No. So please forgive me if, like, very loud obnoxious people start calling for every plane under the sun. Yeah. Right now. I mean, why can't they just limit it to whatever gate you're standing in? I I that doesn't seem like high technology, but Definitely. Really it is.

Erica [00:01:58]:
So where are you? Where in the world are you? So you're in San Diego. You're flying home, what, to Baltimore?

Jules [00:02:04]:
Yes. I'm flying back to Baltimore, right now. Do I look travel weary to you?

Erica [00:02:09]:
You've been at, like, 4 different places in the past 2 weeks.

Jules [00:02:15]:
Yeah. It this is I'm not liking it. This is not this is not my idea at a good time. No. But it had to be done. So

Erica [00:02:23]:
It did. Yeah. So you did, you flew out to expo west. You flew directly to Chicago. You flew back home, did a conference, then you flew out to SFO, and now you're flying homes.

Jules [00:02:35]:
Yes. That's pretty much you are you I'm gonna have you be by traveling to next time.

Erica [00:02:39]:
Because honestly, I'm like, where is Jules today? What what, time zone is she in?

Jules [00:02:44]:
I don't I definitely don't know what time zone I'm on. For sure. Yeah. So, but it was it was interesting because I woke up this morning and I had, like, 17 text messages from people asking if I was okay because

Erica [00:02:59]:
Oh, the bridge.

Jules [00:03:00]:
Bridge collapse in Baltimore, which was very sweet for people to inquire about that. But I'm like, first of all, why would it be in a bridge at 1:30 in the morning on the other side of Baltimore? Good call.

Erica [00:03:13]:
But Good call.

Jules [00:03:13]:
Okay. Okay. But yeah. Luckily, I and all of the people in my family are okay. But unfortunately, there are 6 people who are still missing, which is so tragic. And the whole thing's horrible for so many reasons, but the port of Baltimore is now closed, and who knows how long that's gonna be closed. But Yeah. I mean, just take Sugar for example.

Jules [00:03:32]:
I mean, we all know that iconic Domino Sugar sign.

Erica [00:03:35]:
I love it. That's my favorite part of Baltimore. Yeah. Besides you. Sorry. Yeah. It's gorgeous. I

Jules [00:03:42]:
mean, it's

Erica [00:03:42]:
It's beautiful. It's incredible to look at. Yeah.

Jules [00:03:46]:
Yeah. But I mean, it's a it's a major sugar hub. So Yeah. It could really start affecting commerce. And so, you know, it's really gonna be interesting to see what happens. It's not just for people who live there who are gonna not be able to get where they need to go. That's also really terrible. But the port of Baltimore being close, it's the 20th largest port.

Jules [00:04:07]:
I think it Yeah.

Erica [00:04:08]:
It's a huge port.

Jules [00:04:10]:
Yeah. It's it's huge.

Erica [00:04:11]:
Like, we needed more interruptions in the supply chain. You know?

Jules [00:04:15]:
That's what we've we've all been praying for it. So

Erica [00:04:18]:
yeah. That whole thing's wild. I don't know. I've been watching the Boeing documentaries, and honestly, I

Jules [00:04:23]:
I can't watch that and also fly.

Erica [00:04:25]:
I told Matt. I told Matt. I go, I really wanna watch these. There's like 4 different ones. And I go, we have to wait until I'm not flying for at least a couple of months. And so we watch them, and I'm like, I don't know if I ever wanna fly again. And Matt's like, we should never fly again. I'm like, okay.

Erica [00:04:38]:
Well, I'm flying for the rest of the year. I'm just home for, like, 2 months, so please let me watch these documentaries now. It's wild. So, yeah, I the infrastructure and the economy of America, I mean, it's just I'm feeling so overwhelmed, Jules. You have to tell me when you watch the documentaries after you are home for a while and you have

Jules [00:04:58]:
stopped flying. I'm not sure if I'm going to because I also need to fly for other reasons, and I just don't you know what? What you don't know, you can be blissful in your lack knowledge about certain things.

Erica [00:05:12]:
I feel very blissfully ignorant about things, and then Matt's like, no. We need to watch

Jules [00:05:17]:
it on

Erica [00:05:17]:
the entries.

Jules [00:05:18]:
We we need to know.

Erica [00:05:19]:
It was it's mind blowing. So, yeah, it's just like the the American infrastructure and and travel and and every the whole the whole thing. And, like, hearing about the boat and how, you know, the officers were trying to to stop traffic on the bridge after they got the mayday calls was just, like, wild. So, yeah, I I I delved deep into some, like, infrastructure, documentaries, and I don't think I can ever travel again. So have fun at the airport, Jules.

Jules [00:05:47]:
Yeah. Erica's gonna be in a bike for the rest of her life. I can't

Erica [00:05:50]:
even ride a bike.

Jules [00:05:52]:
I know you can. You have your 3 wheelers.

Erica [00:05:54]:
I do have my trike. I'm gonna take my trike everywhere. Too. Oh, it's just so weird. Anyway, so we're recording from the airport because we have to get this done.

Jules [00:06:05]:
It's a food holiday. But it is a food holiday. But before we get to that, can can I just tell you, I mean, just because our listeners also share this tragedy of travel with The worst. Restrictions. Right? And we'll get to our experiences at Expo West when we do that episode. But let me just tell you about what happened to me on this trip because traveling with celiac disease is never a picnic. Right?

Erica [00:06:35]:
It is a literal picnic. You have to bring all your food all the time. It's not a proverbial picnic.

Jules [00:06:43]:
So I was I was here for a surprise birthday party, which was catered by, it was catered by a Mediterranean restaurant. And and I, you know, I never expect that I'm gonna be able to eat anything. Right? That's fine. But, like, this was we're setting up for the party the whole day, and then it was the party, and there's the clean up. So this is, like, all the food there was to eat that day. And there was, like, chicken kebabs and some other chicken and some hero meat, whatever. Obviously, I'm not eating that. No meat.

Jules [00:07:15]:
There was No no meat for Jules. There is like this saffron rice that looks beautiful with, chickpeas in it. I wanted to eat that, but I didn't know, you know, what was in

Erica [00:07:25]:
the rice.

Jules [00:07:26]:
Sure, but, like, there's could have been other seasonings in there too. It's not a normal color for the rice. So I didn't eat the rice. Amazing falafel. Like, everyone said the floss falafel was, like, the best falafel ever. But, of course, I'm sure it was done in a fryer with other things, so I wasn't gonna

Erica [00:07:41]:
eat that.

Jules [00:07:42]:
Plus, it was served on a bed of flour tortillas, so that's a triple out for me. So I'm not eating that. So I'm relegated to hummus and baba ganoush, which is fine, except this particular hummus and baba ganoush was not good. I don't know what was wrong. Like, they forgot to put any seasoning. It was very odd. Like, it was, like, do I have to go to it? Like, it doesn't have any taste at all. And the the hostess was nice enough to get me some almond flour crackers, which was really nice, but like, okay.

Jules [00:08:10]:
So I had some hummus, I had some papa ghanoush, and the only other thing there was like this tomatoes and parsley, like this salad of tomatoes and parsley. And it was almost literally almost all parsley. And I don't like parsley. So I was like, okay, well, I have some of that. And, didn't have a lot, but I had some of it. Had some, like, seeds in it or something. I was like, okay. Whatever.

Jules [00:08:31]:
And then I'm cleaning up later on and, you know, helping to clean up everything. Like, I don't think those are seeds in that tomato and parsley salad.

Erica [00:08:41]:
Was it Couscous?

Jules [00:08:43]:
No wasn't couscous because I would have known if it was couscous and so I was like what is that and someone's like, oh, that's to bulgur. I was like, what? That doesn't look like tabouli. And they're like, yeah, I think that's bulgur wheat.

Erica [00:08:56]:
I was

Jules [00:08:56]:
like, oh. Oh, that's fantastic. That is just fantastic. I mean, there wasn't a lot. It was literally almost all tomatoes and parsley with like sprinkle. That's what I thought it was seeds. It was like a sprinkle of something on top. Like, what? And so I had some activated charcoal just for the hell of it because why not? You know, if it helps at all, go for it.

Jules [00:09:23]:
Right? But of course I get the telltale ulcers in my mouth and like my GI is all out of whack migraines. You know I I already had migraines from flying. I'm like, this is you know, I didn't eat the rice. I didn't eat the falafel. I didn't eat anything else. And then you put, like, frickin' sprinkle of bulgur wheat on top of the tomatoes. Like but it was, like, dark and, you know, when I was eating it, and I'm like, it's just a salad. Anyway okay.

Jules [00:09:53]:
Fine. Whatever. It's fine. Everything's fine.

Erica [00:09:56]:
Jewels. That's not great.

Jules [00:09:59]:
That's not great.

Erica [00:10:01]:
That's not great. It's so frustrating. That's why I hate parties. I hate weddings. I hate any of this stuff because I feel like I can never eat, and I have to bring them out.

Jules [00:10:10]:
And I wasn't going to, but I was like, okay. I had I had just, like, a little tiny bit on the plate with with the almond flour crackers and this really bad hummus and really bad baba ganoush. I was like, well, it's just tomatoes and parsley. Anyway.

Erica [00:10:27]:
I know, man. That's right.

Jules [00:10:29]:
The good thing about traveling the good thing about traveling is that you get to find some other really good places. Like, I I found, like, a couple places you probably saw in my stories, like, dedicated group free and, like, yeah and like there's there's some good places but

Erica [00:10:45]:
yeah, but you should I

Jules [00:10:46]:
mean I've I've just been like I'm so wiped out right now. I can't even tell you. Yeah. I'm just anyway, it'll be fine. Give me another week or 2. I'll recover.

Erica [00:10:57]:
I mean, do you have a couple weeks at home? You do, don't you? There's, like, really nothing for a while. Yeah.

Jules [00:11:02]:
Ugh. Yeah.

Erica [00:11:03]:
Girl, I'm so sorry. I mean, after especially after your expo west and back to back with, like, fancy food or or, housewares. Oh my god.

Jules [00:11:10]:
Housewares. Yeah.

Erica [00:11:12]:
Just wild.

Jules [00:11:12]:
Thank thank goodness nothing happened in housewares, but like I didn't really eat anything either. So

Erica [00:11:17]:
Yeah. So frustrating.

Jules [00:11:18]:
And I traveled with my like, I brought whatever. Okay. We don't need to get into that. I just was like the I just want the listeners to know this happens to all of us. Mhmm. Even with your very best efforts, you know, it can still Yeah. And I'm sorry when it happens to you because it happens to me too.

Erica [00:11:38]:
Well, can I tell you something? I, often meet people at my airport, Sky Harbor, just because it's like a a layover for a lot of people. It's a big airport. And so I had my friend coming in from Austin, and he's like, well, where can you eat? I'm like, oh, there's a great place. It's called Chelsea's Kitchen. The Chelsea's Kitchen that we go to, like, it has a restaurant outside the airport, and then like a smaller version inside the airport. So the one outside the airport has so many great gluten free options that are celiac friendly. I've written about it. It's my favorite place to go.

Erica [00:12:07]:
I go for my birthday. Right? The one inside the airport, I go there and I, like, bring my friend there because I'm like, this is a great place. The food was so horrible, and I asked all like, my top five items, all were like, oh, yep. We don't have a dedicated fryer. This one This one contains dairy. This one's cooked in butter. We don't have anything on-site that we can do like the regular restaurant. So I was stuck with ceviche.

Erica [00:12:32]:
It was the worst ceviche on the plane. Honestly, the tortilla chips, they said that they were fried in a dedicated fryer. I have no idea. So I'm like, if I get sick, I know where it's from, but I was just, like, so pissed that I brought my friend here thinking that I could eat. He's like, I'm so happy. There's a place we can both eat. And he's like, his meal sucked, my meal sucked. I couldn't find anything as sucked.

Jules [00:12:51]:
Our pre ordering It's terrible. It's it's I'm so sorry that that happened to you. But, like, even when you know you think you know the restaurant, you still have to ask all the questions.

Erica [00:12:59]:
Yes. And I went through it, and I'm like, I'm not gonna be annoying. My friend hasn't seen me in forever. I don't wanna ask all the questions. That's why I chose this restaurant.

Jules [00:13:07]:
Right.

Erica [00:13:07]:
And yet I asked all the questions. He's like, we can't do that. It's been 5 minutes for me taking an order. He goes, oh, I remember what this is like with you. And I'm like, yeah. It's kinda shit. Like, kinda sucks. So

Jules [00:13:20]:
Yeah.

Erica [00:13:20]:
Anyway, I I too was just at the airport and had a terrible experience while traveling, and then I wasn't even traveling.

Jules [00:13:26]:
I know. That's that's too bad. Yeah. But when something's catered like that, there's no one to ask the questions up.

Erica [00:13:32]:
I know.

Jules [00:13:33]:
You know? It's just, like,

Erica [00:13:35]:
oh, wow. So frustrating. Mom started, Jules. I know. So tell me about Easter. Easter is coming up, and it's coming up quickly. We already discussed that this is, like, the wildest earliest Easter on the planet. It's freaking March.

Erica [00:13:53]:
It's in March. It's always in April. It's in March.

Jules [00:13:56]:
I know. I'm panicked. I know. It's crazy. Like, I didn't realize it was in Easter. I mean, it was in March.

Erica [00:14:01]:
I told you. I didn't realize it wasn't Easter.

Jules [00:14:03]:
I don't I don't know. I can't. I just can't. Like, I have such brain fog right now. I'm like, I don't know what day it is.

Erica [00:14:11]:
I baked cookies already because my You

Jules [00:14:13]:
should've been, like, the freak baker.

Erica [00:14:15]:
I'm stuff you've been baking. It looks amazing. Because I had to make cookies for my mother-in-law to take 2 other kids who needed, egg free and dairy free cookies. So I'm like, I'll make them. So she came over and took them, but I had to make them, like, super early so we could ship them to get there in time for Easter. So we made them last weekend. So we just had a whole Easter thing. We made Easter cake.

Erica [00:14:36]:
We made Easter cookies, Easter cupcakes. So I'm all Easter'd out. I'm done already. But what about the people who have

Jules [00:14:42]:
not amazing.

Erica [00:14:43]:
Done anything yet?

Jules [00:14:44]:
Okay. Well, like me Yes. I'm I I realized I haven't bought anything for Easter baskets yet, and I have to bake for Easter. The only good news is is I'm not hosting Easter. I host Thanksgiving. I don't host Easter. So thank goodness I don't have to host. But I will be making because this is the request that I get every year.

Jules [00:15:02]:
I'll be making carrot cake. Mhmm. I'll be making coconut pie. Mhmm. I'll be making deviled eggs. For some reason, I get that request every year. And I'll probably be making hot cross buns. So that's what I make every year for Easter to take over to my, sister-in-law.

Erica [00:15:19]:
What about that lamb cake that people make?

Jules [00:15:22]:
It's so cute. I love that. I have the lamb mold. I have the picture, of the lamb cake on my site, and I love that. So 1 year, I made it and, like, no one wanted to eat it because it was so cute. Like, you don't wanna cut the head off the lamb and, like, all that. So at the end of Easter, it was still sitting there, and so we took it and put it in my sister in law's microwave and closed the door and, like, left. Could we hit it so that, like, she would find it the next day or whatever in her microwave? Anyway, yeah.

Jules [00:15:52]:
Just little Easter shenanigans.

Erica [00:15:55]:
But you don't have any, like, kids that are do you still make baskets for your kids even though they're, like, grown adults?

Jules [00:16:01]:
Yeah. So we still did an Easter egg hunt. They love

Erica [00:16:05]:
it. I mean, that's rad. Up until my twenties, my my parents still did that for me. So So see. Yeah.

Jules [00:16:12]:
Yeah. Yeah. Yeah. So well, I I did update my Easter candy list, which I did that, like, several weeks ago. So that's that is up there. That is updated. Good to go. I just don't think there's gonna be any Easter candy left for me to buy when I get back, unfortunately.

Jules [00:16:27]:
Mhmm.

Erica [00:16:28]:
Yeah. That's the problem is most of the stuff is already gone. I tried to get something for, like, last minute for the cookies, and I, like, could not get it. And I didn't wanna go to, like, 3 different targets to get it. So I'm like, I'm over it. If it's not there, it's not there. Thankfully, like, I had sprinkles that kinda look like Easter sprinkles, so I used those. And then, you know, we just use your your easy frosting recipe, and then we had a bunch of dye, so it was super easy to make cookies.

Erica [00:16:53]:
But, yeah, if you want Easter stuff, it's hard to find, especially if you want allergy friendly Easter

Jules [00:16:59]:
stuff. Well, yeah, I love making those sugar cutout cookies from the cutout cookie mix because it's so easy. But I also have a homemade version on my website. I have 2 others, and then I also make the Easter, the nests and eggs Mhmm. On that. Have you ever made that recipe? That's what

Erica [00:17:14]:
I haven't, but they're really cute.

Jules [00:17:16]:
Yeah. And then you know what else is really super cute is to make the homemade gluten free graham crackers, make them into a little mini house, like a like a gingerbread house, but a mini house, and you put little peeps inside of it.

Erica [00:17:28]:
It's really cute.

Jules [00:17:29]:
It's so cute. Now do you actually on my site too.

Erica [00:17:31]:
Eat the peeps? Have you ever eaten a real peep before?

Jules [00:17:35]:
Oh, god. Yeah. I've eaten real peeps. My mom is like a peepaholic. So there were peeps in my house almost year round.

Erica [00:17:41]:
Okay. I haven't

Jules [00:17:42]:
eaten a peep in a long time.

Erica [00:17:43]:
I was gonna say they have new flavors, and I will tell you Target has the Doctor Pepper peeps in, and that is the only peep that I am, like, willing and able to try, and I almost bought them just to try it. Just to say that I tried the Doctor Pepper peeps.

Jules [00:17:57]:
Yeah. No. I have not tried the Doctor Pepper Peeps, and there are a lot of peeps that have dairy in them now, so you have to be careful. Yep. The chocolate covered ones. Yeah. But, yeah. I I'm I'm not really into Peeps anymore, but Peeps are a good go to for a gluten free Easter candy.

Erica [00:18:14]:
I don't know anyone who's into Peeps, but they are fun when you blow them up in the microwave.

Jules [00:18:21]:
Yeah. That's always a good one. I'll tell you what else is really fun. Marshmallow wise is resurrection rolls. Have you ever made those?

Erica [00:18:28]:
Not made those, and I just saw them on your Instagram. And I are they, like, the same as empty tomb rolls

Jules [00:18:35]:
or Yeah. They're called empty tombs. Yeah. Yeah. And Celeste from life after wheat, I saw she has a recipe for them as well. They're really fun because you basically take this roll out this dough that you make. It's really easy, gluten free dough to to make. I haven't seen her recipe.

Jules [00:18:49]:
I assume it's fairly similar, but, we just roll out like a circle and then you take a marshmallow, put it in the middle of the circle, wrap the dough around it. I put it like upside down. Just seal the dough, like, in a, in a muffin cup or whatever, and then bake it. And so you you have the kids help you with that so that they see the marshmallow is actually going into the Mhmm. Into the marshmallow is actually going into the dough into the dough. And then, you know, it goes in the oven and the marshmallow melts. And so when it comes out, you have this open area where the marshmallow was, but there's no marshmallow anymore. I didn't know what the trick

Erica [00:19:22]:
was of those, but now I get it. Yeah. Okay.

Jules [00:19:25]:
Yeah. So then when you when you eat it on Easter morning, the tomb is empty.

Erica [00:19:29]:
I get it.

Jules [00:19:30]:
So cute. Right? I mean, that's just people are clever. I wish I could say I invented that. I absolutely did not. I just made a gluten free.

Erica [00:19:37]:
Yeah. Smart. I still am not gonna do that.

Jules [00:19:41]:
Well, you're over. You've done all your Easter baking.

Erica [00:19:43]:
I used to do Easter, bark with, so Easter and, Passover are usually the

Jules [00:19:49]:
same time. Sure they're not the same. I'm so excited that they have to have a break in between.

Erica [00:19:53]:
They're so far apart. And, usually, I'll take the extra gluten free matzah and make it a bark, so I'll put, like, melted chocolate on it, and then I've actually put Peeps on it and made, like, an Easter bark, and it's so cute. But now fun. I don't have any freaking, Passover matzah because Passover is, like, weeks away.

Jules [00:20:13]:
Yeah. But you'll you'll you'll be able to make it anyway with the Passover candy. I have a Passover candy list too. We can talk about that later. But

Erica [00:20:20]:
The grossest of all candies.

Jules [00:20:23]:
The frogs.

Erica [00:20:25]:
If you don't whatever, ma'am.

Jules [00:20:27]:
So, anyway, I have a I have an Easter recipe roundup for all of you who are still looking for Easter recipes. There's 40 recipes. There's probably more than that, but the last time I found it, there were 40 40 gluten free recipes of all kinds. And, of course, you have to make your cinnamon rolls and all the kind of yummy stuff the next morning if you have any guests, and those are all those all those recipes are there. And then, of course, the Easter candy.

Erica [00:20:48]:
Yeah. I just asked my mom, and I'm like, are we doing anything for Easter? And she's like, no. They're like, okay. So we're not doing anything for Easter. So perfect.

Jules [00:20:56]:
This is

Erica [00:20:56]:
so great. I can do absolutely nothing. This is fantastic. I make it lamb chops. I feel like that's like an Easter thing. Right? You wouldn't know, but that's like an Easter thing, I think, for meat eaters.

Jules [00:21:07]:
So you're eating the baby Jesus, the lamb?

Erica [00:21:09]:
I'm eating the baby Jesus.

Jules [00:21:12]:
Go for it. Have fun with that.

Erica [00:21:14]:
I feel like that's an Easter thing. I just got a message from the American land board, and I think their life

Jules [00:21:19]:
could be next. Of course, they would spin it that way.

Erica [00:21:21]:
You know, the American land board always engaging in those Christian conspiracies.

Jules [00:21:28]:
They're the worst.

Erica [00:21:29]:
They're the worst. So, yeah, we're probably not gonna do anything, which is fine. But, there's a couple of Mexican restaurants that have Easter specials. They have an Easter margarita, and I'm very curious to see what's in it, but I saw it on my peep. On my email today. I'm like peep. Oh, god. What's in there? Yeah.

Erica [00:21:46]:
Probably, actually. That's what

Jules [00:21:48]:
you could broke. A peep in a margarita. Oh, extra sugar around the rim and inside.

Erica [00:21:53]:
Oh, if you microwave the peep and then put it on the rim of a margarita, I could see that. But I don't think I could see, marshmallow flavored margarita. I think I'm out at that point.

Jules [00:22:04]:
It's better than lamb chops for me.

Erica [00:22:06]:
Okay.

Jules [00:22:07]:
Sam.

Erica [00:22:08]:
Easy there, pescatarian. Don't yuck my,

Jules [00:22:15]:
Yeah. Did you see that restaurant I found called the fishitarian? I'm like, this is my people.

Erica [00:22:19]:
That is your people. I know. I don't know how you went to so many freaking restaurants and bakeries in the, like, span of the day that you had in San Francisco.

Jules [00:22:27]:
I know.

Erica [00:22:28]:
You were there for, like, what, 3 days?

Jules [00:22:32]:
Not even. Yeah. We didn't we didn't eat out, like, the first day at all.

Erica [00:22:39]:
Because you were eating bulgur wheat. Yeah. I'm sorry. Did you go to Mariposa at all, or were you not close? Man,

Jules [00:22:48]:
I was not that place. We were north. We were north.

Erica [00:22:51]:
Yeah. That's what's so hard. Is this really difficult in San Francisco to get everywhere to all these bakeries because they're really spread out. But I did

Jules [00:22:57]:
see the one in San Francisco at all. We were, in Marin.

Erica [00:23:01]:
Right. Right. So but do did you go to Pica Pica? I thought you did.

Jules [00:23:04]:
No. No. You shared about Pica Pica. I know. I did, but I did. Yeah.

Erica [00:23:10]:
God. I love that place. I mean, I just I I love San Francisco, but I'm never there. And, I like it for a day. And then after that, I'm done.

Jules [00:23:19]:
Yeah. Mhmm. Yeah. Yeah.

Erica [00:23:21]:
Yeah.

Jules [00:23:21]:
Oh, no. You know what? I did go there. See, I told you I have brain fog. I went there on our way from the airport to my friend's house.

Erica [00:23:29]:
Okay.

Jules [00:23:30]:
When we landed late, we that was like the only place I could find it was open. So, yeah, we went Good.

Erica [00:23:35]:
Okay. Yeah. That's a plus.

Jules [00:23:37]:
There you go. I can't I'm like, I'm out. I can't think. I can't do anything right now.

Erica [00:23:44]:
That's what happens when you get vulgar wheat. I know. I can't wait to have another podcast where I actually have to have you think about your favorite products from Expo West, and you're just gonna be like Yeah. When was that 18 weeks ago? And I'm like, that was last week, Jules. I you haven't even told me a peep. Uh-huh. A peep about, houseware show, so I am looking forward to getting the full download from you.

Jules [00:24:07]:
Yeah. Yeah. Whenever I can finally figure it out. Yes.

Erica [00:24:10]:
When you have brainwaves that are fully when the neurons are fully connecting, we'll chat.

Jules [00:24:17]:
Yeah. Yeah. Hopefully, that'll happen again soon, Jules.

Erica [00:24:20]:
Hope so.

Jules [00:24:20]:
I need I need it to because I have to catch up on my work. Yeah.

Erica [00:24:24]:
You have real things to do. Alright, Jules. Well, have a good flight. Happy birthday to your loving husband. We love him. Happy birthday. And, have an amazing flight. And don't watch any Boeing documentaries from now until when you get on the flight.

Jules [00:24:40]:
No. No. I don't think they're showing that one on the plane, actually. Can you imagine?

Erica [00:24:45]:
I feel like that's not a great in air.

Jules [00:24:47]:
Here. This is another free option on the Southwest Wi Fi. Yeah. Yeah.

Erica [00:24:52]:
Yeah. Alright. Happy flights, Jules. Happy flights. We'll see you when you come back.

Jules [00:24:56]:
A lot.

Erica [00:24:57]:
And, happy Easter. But I hope Happy Easter.

Jules [00:24:59]:
I hope

Erica [00:24:59]:
to talk to you

Jules [00:25:02]:
before then. But if not, happy Easter.

Erica [00:25:02]:
Yes. Happy Easter for all of you listening. Yes. Okay. Go microwave a peep. Goodbye.

Jules [00:25:11]:
Thanks for tuning in to You Had Me At Eat, the number one voted gluten free podcast in the country. Remember to like and subscribe. Tell all your friends, And we'll talk to you next time.