Episode 66: Dry January, Gluten-Free New Year's, and Are Resolutions a Sham?

In this episode, Jules is back from the dead (again) and Erica is hemorrhaging money within her vintage house. They relive the chaos that is family and the holidays, including new girlfriends, migraines, and asking the question "how much freon is too much freon to eat?"

Jules and Erica discuss the pitfalls of New Year Resolutions and Dry January, especially when it comes to gluten-free mocktails. Jules will also share what foods you must make for the New Year for lots of luck....because we're going to need it.

RESOURCES
New Year's Food Traditions from gfJules
Ritual (gluten-free non-alcoholic cocktails)
Zero Proof (non-alcoholic shopping site for Dry January)
Ish sparkling wine (Erica's favorite N/A wine)

Contact/Follow Jules & Erica

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• Find more articles, recipes & info at gfJules.com & celiacandthebeast.com

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Transcript

Erica [00:00:13]:
Hey. I'm Erica. And I'm Jules. Most people have at least one thing that they can't or won't eat.

Jules [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 a specialty 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. Hello, and welcome to another episode of You Had Me at Eat. I'm Erica. And I'm Jules, back from the dead.

Erica [00:00:52]:
Back from the dead. We have had, you know, we we made a mention on the last podcast about how we're like, oh my god. Life, oh, so hard. People dying. Things. Pets dying. Oh, but that's okay. We're gonna get back into podcasting.

Erica [00:01:09]:
And then Stop. It's been, like, what I'm just wanting.

Jules [00:01:14]:
Oh my god. We thought we were we were normal.

Jules [00:01:18]:
We thought we were in the clear .

Erica [00:01:19]:
Beyond it. No. We thought. Mm-mm. Nope. Never. I've had a Not not during the holidays.

Erica [00:01:25]:
No. I mean, granted holidays. Yeah. Like, just wild. Right? But our house has basically become like Tom Hanks' money pit. Our hot water heater broke. So that's, like, 8 or $9,000. It's a tankless hot water heater.

Jules [00:01:41]:
You have to have, like, someone come out. Which, by the way, that's shocking to me that that's that expensive.

Erica [00:01:46]:
Because you have to have, like, someone come out, and it's, like, this, like, whole thing. It's, like, this whole thing. You can't just have, like, a normal person install it. Whatever. You have to

Jules [00:01:56]:
have, like, you have to have, like, super handy.

Erica [00:01:58]:
You have to have a super handyman. Yep. So we had to hire a plumber. So that's super cool. And they're really expensive. And we knew that, like, eventually, we'd have to find a new one. But, like, this came with the house. We know nothing about it.

Erica [00:02:13]:
You know, we don't know when they send our

Jules [00:02:15]:
that was the hot water, the tankless hot water heater? And how much of that was the super hand made?

Erica [00:02:19]:
Hope I know. At this point, I'm just like, yeah. Sure. Here's some money. Sure.

Jules [00:02:24]:
Let me just merge money. More money out of my couch. Yeah.

Erica [00:02:27]:
So then that happened, and it's just like everything was bad. And then, our couch started to get really weird, and Your new one. No. My old one. So we had to buy a

Jules [00:02:38]:
new one. We haven't gotten to that

Erica [00:02:40]:
that one. Yeah. So that was hemorrhaging money.

Jules [00:02:43]:
What what gets weird about a couch? It's so it's

Erica [00:02:46]:
old. Right? And so, like, things start to sag, and you can always replace insides, but they weren't as washable as we thought that they were. And we have an elderly cat who loves to vomit.

Jules [00:02:59]:
So Have one of

Erica [00:03:00]:
those. Yeah. It started getting harder and harder to clean the vomit smell out of the couch and, like, we're pretty I'm pretty sensitive to smells and I'm pretty sensitive to gross things, and I'm just like, I think enough is enough. Like, this it was just bad. So I'm, like, I can no longer sit and sleep on this couch when I need to.

Jules [00:03:20]:
You said you vomit smelling your couch?

Erica [00:03:22]:
It was I mean, I don't wanna mislead people to be, like, oh my god. You're gross. But, just got to

Jules [00:03:27]:
it for my work. Gross. That's why I'm in touch. Why you gotta get a new couch.

Erica [00:03:31]:
So then that happened, and then we had to wait forever for legs to arrive from Amazon that fit the couch, and then that was a debacle. And then on to the next debacle, the fridge.

Jules [00:03:44]:
No. Wait. Back up for the leg debacle because that, like, scratched the heck out of

Erica [00:03:49]:
your floors. Scratched the

Jules [00:03:50]:
heck

Erica [00:03:50]:
out of our floors. It didn't come with legs, which we thought was

Jules [00:03:54]:
Which is a debacle in the office. Hilarious. And we Why why the couch is not coming away?

Erica [00:03:59]:
So we got at the Anthropologie outlet. We have an Anthropologie outlet here in here in, Phoenix. So it's a great couch. It's it's like a $5,000 couch, and we got it for not $5,000, but apparently, it

Jules [00:04:12]:
didn't It didn't come with a leg. It's like getting a car without seats.

Erica [00:04:18]:
But it's Scotchgarded, like, very heavily Scotchgarded and washable. And, like, Mushi, cut her quick and started bleeding. I'm like, oh, couch. The blood just had little pools of it.

Jules [00:04:33]:
It's like and I'm like Like rain guard.

Erica [00:04:35]:
This is amazing. So hopefully, she hasn't thrown up on it yet. But if she does, hopefully, it'll be easier to clean. But yeah. Whatever. And then our couch started breaking or no. Our our fridge started breaking. We had to get a new one and that was, that was on Christmas, and it ruined everything for Christmas.

Erica [00:04:52]:
And now we have a new fridge. Smelled like Freon. It was, it had caught on, like, over time, but it got to a point where I'm like, oh, that just smells weird. That's so strange. And then I was like, oh, I'm a little dizzy. Oh, that's weird. And then just things started tasting like it, and then I remembered distinctly, like I'm

Jules [00:05:16]:
a little dizzy when I'm eating this ham.

Erica [00:05:18]:
Taking the butter out and being like, oh, the butter smells like it. This is Ew. A problem. And then the freezer started smelling like, I'm okay. Well, everything's gone. Everything's gone. Goodbye. Goodbye.

Erica [00:05:31]:
Goodbye, money. Goodbye. So wait. Wait.

Jules [00:05:33]:
Backing up. The turkey that you never cooked for Thanksgiving, did it ever get cooked or did you have to throw out? I cooked the

Erica [00:05:39]:
turkey. But it was just like, I don't know if this is safe to eat.

Jules [00:05:47]:
Did you eat it? I ate a little bit. So when did you cook the turkey in relation to when the Freon issue started out?

Erica [00:05:54]:
I mean, it definitely smelled like Freon. Oh. Like, how much is a how much is a little bit of yep. Let me ask ourselves, like, how much Freon like, Matt ate a bunch of stuff that tasted like Freon, and he's fine. Because I'm just like, this smells weird. And he goes,

Jules [00:06:09]:
I'll eat it. And I'm like, okay. That's a boy. Which is like that just like changes changes everything.

Erica [00:06:16]:
I'm just

Jules [00:06:17]:
Boys are just different.

Erica [00:06:18]:
So, anyways, everything smelled gross. It was it was horrible, like, horrible. Horrible. Eggs tossed. Butter, oh, gone. Like, cooked. Can't even. I had sticks of butt like, anything in paper or anything that wasn't fully sealed in its original manufacturer packaging was out.

Erica [00:06:36]:
I just I can't.

Jules [00:06:37]:
Did you speaking of eggs, did you see that Costco just recalled with the gazillion eggs for salmonella?

Erica [00:06:43]:
There are so many food recalls this year. Yeah.

Jules [00:06:47]:
Oh, god. It has been a year of food recalls. It really has been. FDA has got their hands full. But, you know, next year, there probably won't be an FDA, so there'll be no food recall.

Erica [00:06:58]:
I am slightly nervous with all the FDA food recalls that we're having now is because laxity that was passed years ago in observation. With the incoming administration, that is along with so many other things I'm concerned about. One of my top concerns is FDA enforcement and regulations along businesses because it seems like we do not want to regulate businesses. But when we don't regulate businesses like food, this is when we get recalls. This is when we don't have as many inspectors. We don't have as many people testing. We don't have the need for this. Like, that's that's how we get outbreaks like this and food recalls.

Jules [00:07:41]:
Yeah.

Erica [00:07:41]:
And with the upcoming avian flu H5N1, I'm very nervous for everyone. So here we go. Another pandemic. Yay.

Jules [00:07:52]:
Yay. Well, in the gluten free world

Erica [00:07:54]:
So it's been it's been a great holiday season.

Jules [00:07:57]:
Yeah. The the best way to hedge your bets in the gluten free world with regard to this stuff is to buy certified gluten free products because those, while still regulated by the FDA, those have another outside layer of third party oversight and regulation and they don't wait for the FDA to issue a mandatory recall on those. Those are although we've seen several slow instances of recalls this year for those, it's still better than, again, the alternative of not having a third party recall and oversight and

Erica [00:08:37]:
audit Yeah. Authority. Always better to have.

Jules [00:08:40]:
You know, all you can do is yeah. It's all you can do is just is opt for additional layers of oversight and regulation, in when it comes to food safety. Don't know about I would rather more is Yeah. In this case. I don't know. But, yeah, pretty pretty sketchy stuff. But, yeah. Well, I'm glad you got a new fridge and I'm glad you got a new, couch and legs and a new hot water heater.

Jules [00:09:12]:
So what's next? Roof or

Erica [00:09:14]:
Oh my god. Don't even say that. Don't even say that. You don't need a

Jules [00:09:18]:
new roof. You live in Arizona. Nobody gets new roofs in Arizona. Isn't it like the sun, like, it fakes everything.

Erica [00:09:24]:
So Yeah.

Jules [00:09:25]:
It just makes it harder.

Erica [00:09:27]:
We live in the tile room. We actually did have a third thing. The irrigation flooded the bedroom. So we walked in and the floorboards were

Jules [00:09:39]:
And was that covered by insurance?

Erica [00:09:41]:
No. And we haven't done anything other than just, like, 0.8 fans at it to dry them out. So it's not like that's that's a whole another issue that we had and we're just, like, this is becoming comical at this point when it happened and we're just, like, we give up. So we'll be dealing with that at a later time. So we don't talk about that because we haven't decided on how we can fix it yet because that's like Well,

Jules [00:10:08]:
that's your third thing, so you're done.

Erica [00:10:10]:
It better be because we're I'm I am poor, and I'm tired. You're tapped out. You're tapped out, man. No more.

Jules [00:10:17]:
Yeah. Yeah. Well, at least you have your health.

Erica [00:10:21]:
Oh, my god. At least I do. It's very good. So, Jules, tell me about your, your your fun that you've been having over the holidays. How was your magical holiday?

Jules [00:10:45]:
Oh, magic as always. Yeah. No. It was good. It's fine. We had out of town guest, which is always, you know, magical.

Erica [00:10:58]:
Stressful. I don't know how you do that.

Jules [00:11:01]:
Yeah. It is. It's very stressful. My my dad came. He still has his room here from when he was living with us. And, so, you know, we just got that all ready for him again, and he brought his girlfriend, and I had not met her.

Erica [00:11:21]:
That's so weird. I can't even think about how weird that is.

Jules [00:11:25]:
Oh. Yeah. Yeah. It's it's awkward that

Erica [00:11:29]:
we're staying at his house with their new his new girlfriend.

Jules [00:11:33]:
I don't know. You know, it's like I'm I have an out of body experience

Erica [00:11:37]:
whenever this kind

Jules [00:11:38]:
of happens. And I just, like, I just have to go you know, I just want my dad to be happy. So that's just kinda where I net out, but I did feel really bad because I called her by the wrong name, Nicole Thomas. I was like, oops. I mean It happens. You know. She's new. Right? So I didn't she was very lovely.

Jules [00:12:02]:
I have to give her that. She was very, very lovely. But, yeah, that was difficult just to, you know, like navigate that. And you got to get other people's houses and this and that and baking. Like, I was just baking like a fiend the whole time, which is fine. I like doing that, but it was, you know, just trying to please every everybody's got like their this has to be, you know, for Christmas I have to have this. For Christmas I have to have that. Whatever.

Jules [00:12:29]:
Which is great. I love being able to answer to those needs, but

Erica [00:12:33]:
Didn't any of them make it themselves?

Jules [00:12:37]:
No. I think so. No. My daughter did do like, I made the dough from my cutout cookie mix and she did do, like, the cookies. She cut them out.

Erica [00:12:46]:
And your daughter flew in from Arizona Yes. With her boyfriend.

Jules [00:12:51]:
Well, not with him. Excuse me for yelling. I just got out of bed. That's another topic. That's another story. She he didn't fly in with her. He he was in Arizona and then he he has family in West Virginia and then she went and picked him up from West Virginia to come out here for a couple days, then he's gonna fly back. But so that's fun.

Jules [00:13:13]:
But he just got here, and I've been in bed for the last 2 days, as I got sick as a dog on Friday. I don't know what happened to me, but, it was it was very funny. I I don't know if you saw I posted today on Instagram. I went back on my Garmin watch and I was like, let's see what my what my garments and my sleep looked like on Friday. And I officially now don't believe anything that it says about my sleep. It's it is just made up shit because I was up all night long vomiting Friday night. Like, I remember because I was like because

Erica [00:13:51]:
I was there when it happened.

Jules [00:13:53]:
And my my watch says that the whole time I was up vomiting, I was in REM sleep. Like, I like, I dreamed this. Look at this.

Erica [00:14:04]:
Maybe your body is like goes into like this magical place when you vomit that's like this is.

Jules [00:14:11]:
It was a wicked nightmare, man. It was bad. It was really bad. I mean, I don't know what to make of this, but this was not REM sleep. I feel like This was just not REM

Erica [00:14:23]:
sleep. I think that you shared that, like, your one day you had, like, 200 steps and it was, like, just That cracked me up so bad.

Jules [00:14:31]:
To the bathroom. I'm surprised I got that many. I I was in bed I was in bed the entire day. So, like, the night before, like, I vomited all night. Love that. And then I stayed in bed the whole rest of the day. I did not get out of bed to even pee or anything until 4 o'clock the next day, and then I went right back to bed. And then I got up out of bed at 7:30 or something like that PM, And I moved from the bed to the couch.

Jules [00:15:01]:
And I binged Emily in Paris. And then I went from the couch back up to bed. And somehow I got 379. Impressive. It was really impressive. I don't know how that happened but, yeah that's probably that's a that's a milestone for me. Mhmm. Yeah.

Jules [00:15:21]:
It's, it was good. It was a big day in my world. Yeah. I did lose £2 though. Gosh.

Erica [00:15:30]:
So is everyone still there or are they

Jules [00:15:33]:
I don't know. Do you give

Erica [00:15:35]:
an answer? You're like, I'm in my own

Jules [00:15:37]:
I'm in my office now. I don't know where anyone is. No. I think my dad woke me up this morning, so rude, at 10:30. And he was leaving, and they went back to Florida. I don't know where they are now. They're they were driving back to Florida. I don't think they're gonna make it the whole way.

Jules [00:15:56]:
And my daughter and her boyfriend are in Annapolis seeing the sights. And my son, I don't know where he went. I heard him drive off a little while ago. And Jeff is fly fishing in Western Maryland. So he's in his happy place.

Erica [00:16:13]:
And this is apparently yours. Your bed.

Jules [00:16:16]:
My happy place is by myself. Your bed. So yeah. No. I just it's interesting because I I had had, like, a migraine for, like, a low lowish grade migraine for, like, a week and a half leading up to this, which was great for this whole holiday period. But I was due for my, my migraine infusion. I get this migraine infusion called Vyapdi and, I should have posted about it on Friday, but due to alternate circumstances happening in my life on Friday, I did not. But, I always like to share about it because so many people who, have celiac in particular, also have migraines and some people are like, what is this magic thing that happens to you when you have this nurse come to your house? But I she some nurse I never get the same one twice, but someone comes to my house every 3 months and gives me this IV infusion called Vyepdi.

Jules [00:17:11]:
I've been getting it for, like, 2 years, and it's the only thing that has actually really helped me to prevent migraines, and and everything else that I've tried. And rescue medications don't really work very well for me. So, actually, Friday, I was starting to finally feel a little bit better, and then this happened to me Friday night. And then it kicked me into this massive migraine that I've had ever since, which is my real problem. I vomited Friday night, but ever since then, it's just been I've had a horrible migraine. So, anyway, I'm just coming out of the migraine situation. But the interesting part of this was the migraine nurse on Friday, We're just chatting about things and, you know, how conversations go in our world, like gluten free came up. I don't know how that happens.

Jules [00:17:55]:
I know. And turns out she and her twin sister are both gluten free because her twin sister, they both had thyroid issues and her twin sister has, Hashimoto's now. And so she had to go a 100% gluten free. And so my nurse has also gone gluten free because she also has some thyroid issues. She does not have Hashimoto's, but she's found that it's really helped her as well. So the very first thing that came out of her mouth, of course, is oh my god gluten free bread is so terrible. And she just went on and on and on about how bad gluten free bread is. I was like I feel your pain.

Jules [00:18:32]:
Like I understand, you know, because of course she's going to the store and buying gluten free bread at the store because that's what everybody does when they go gluten free. It's like well, there is an alternative. Let me help you. To do it. Yeah. So anyway, we had a little chat. But, I gave her some of my flour because I I, like, laid out all of my stuff. I was like, pick 1.

Jules [00:18:54]:
Pick anything. What do you want? And, actually, she was really interested in our podcast. I gave her our podcast. Oh, well, welcome. Yeah. So she might be listening right now. But yeah. So, she was very excited to share information with her sister about it.

Jules [00:19:08]:
So anyway, you just never know when you're talking to people about, you know, what people know and what they don't know. And you know, a lot of people don't know. A lot of people don't know that there's something better than the store bought bread that's on the shelves, you know. Like she's like the pasta is fine. Like we can eat pasta all day long and it's great. But the bread yeah. Yeah, I know. I get you.

Erica [00:19:31]:
It's, it's it's interesting. I, you know, had always been the only gluten free person in my family. And my cousin, who is a couple years younger than me, is now having a lot of digestive issues, and she was finally getting her endoscopy. And, I'm like, oh my god. I'm so excited because I want you to be gluten free so bad just

Jules [00:19:52]:
so we can, like I know all

Erica [00:19:54]:
about it. Things and, you know Mhmm. Anyway, and she was, like, she was getting really sick, and I'm, like, oh, I bet this is what you have or whatever. And her her blood numbers, her blood test off the charts. And I'm, like, okay. Basically, like, you have celiac. Like, why is your why are your levels crazy? And my levels were never that crazy. And I'm like, dude, this is wild.

Erica [00:20:18]:
I go, we probably have celiac. I got the endoscopy results back. She has EOE, but they didn't find celiac. And I'm like, I'm sorry. Really? Oh.

Jules [00:20:26]:
How many how many biopsies did they take?

Erica [00:20:29]:
They took, like, an appropriate amount of biopsies. It looked like because I'm reading her star doctor notes, and I'm like, I am really interested in your follow-up. So please ask the following questions. Yeah.

Jules [00:20:42]:
Or better yet, can I come?

Erica [00:20:43]:
Yeah. Honestly, I'm, like, I'll fly out to LA. Let's do this. Like, we'll meet with my people, and then we'll meet with your people, and then we'll call it even. And so it's really interesting because I had never pegged her for EOE. Right? Because I'm the one that gets food stuck in my throat. I'm the one with dysphasia, whatever. And, like, I'm, like, this is so wild.

Erica [00:21:03]:
She goes, you have EOE. Right? I'm, like, no. I keep trying to get diagnosed with it. I just went through a huge flare a couple weeks ago, and I'm like, can I get endoscopy now? Like, I need endoscopy when flares don't happen. Moment. Yes. And I'm like, oh, she's so lucky. And I'm like, okay.

Erica [00:21:20]:
She's not so lucky. She has she's so lucky that it came up on the the, the blood test or the the biopsy. And so I'm really interested to see, like, when she goes back and she really asked about celiac. She's like, my markers are off, like, off the walls. And then I'm like, but they didn't find it or did they not just look or did they not do the proper whatever. So anyway, I'm like, girlfriend, even if you don't, you have EOE, so you're gonna your top 2 to avoid are gonna be dairy and gluten. So just cut it out. Yep.

Jules [00:21:50]:
Yep. Just let it go. Let it go. Let it go.

Erica [00:21:55]:
Mhmm. So she knows that, and she's like, do I need to stop now? And I'm like, girl, have your holiday. Yeah. Have it have it be your last Christmas with your amazing Italian bread or whatever, and, like, her wife is, like, so excited to cook for her and, like, bake for her gluten free.

Jules [00:22:15]:
That's awesome.

Erica [00:22:15]:
And she's they're the most kind people. So I have a, the an extra zosorushi that I'm gonna give them and a couple, like, of your bread mix. Who who else do

Jules [00:22:25]:
you know who just got, like, an extra Zojirushi laying it right? Yeah.

Erica [00:22:29]:
Because she's, like, I need to know, like, what do you think, like, the best things that we need to buy? And, like, first thing is gonna be a bread machine or just getting the right bread mixes that you can, like, try. I'm, like, here's what you're gonna need to buy. Here's GF Jewell's website. You know? So I think they're gonna be fine. I'm more concerned about what her doctor says about all of her test results. Yeah. But I loved it. I'm like, can you just send me a screenshot of those results of biopsy? That'd be great.

Erica [00:22:57]:
I'm like, also can I get on the phone with your doctor? Because I really have some very distinct questions for them.

Jules [00:23:04]:
Hook her up with, doctor Greenberg who we had like our I mean, doctor Goldberg who we had

Erica [00:23:09]:
on our podcast.

Jules [00:23:10]:
Yeah. Yeah. So you know it's interesting that you said what are the first things that she should buy, because you know I did for my, for my gift guide for the holiday. I was like cramming in all these reviews of affordable kind of gifts for people. And one of the things that I added in sort of towards the end was this basically $100 stand mixer, which I was really impressed with. And Stand mixer or bread mixer? Stand mixer. I did I did a bread make bread makers and a stand mixer. And they're all from the same company, this Vevor company.

Jules [00:23:53]:
And I reviewed 2 different bread makers from them as well as the stand mixer. And they've been all like really impressive and they're all like a $100. And you know, some people say to me, they're like, you know, should I buy a stand mixer or a bread machine? Well, I mean, it all depends on your lifestyle.

Erica [00:24:14]:
Very different machines. Yeah.

Jules [00:24:16]:
I mean, I I don't know what, you know, what your lifestyle is. And if you only have a choice of 1 or the other, it really depends on, you know, how often you're gonna make bread and, like, what fits into your lifestyle. I would say of the 2, which one would I pick? I would pick the stand mixer because it's so easy to make bread, with the right mix. So as you said, without a bread machine. But right. Without a bread machine. But some people are just so intimidated by the process or are just like on the go. Like, I just need to dump it in, press a button and go to soccer practice or, you know, whatever.

Jules [00:24:50]:
And I don't I can't be minding it, you know, or or what have you. And so, you know, there's just different reasons to buy different things. And if you're never gonna make anything but bread, then obviously opt for the bread machine. But one or the other, is, you know, for a $100, you really can't go wrong. And this the stand mixer was powerful. Like and it's exactly the same as the Cuisinart that I have. I don't know if you remember the setup of the Cuisinart, which is, you know, it sort of opens like that. And then, anyway, it's it's very I like my Cuisinart a lot.

Jules [00:25:24]:
I have the Cuisinart and the KitchenAid. The KitchenAid is much larger, so I use the Cuisinart for, like, more reasonable sized recipes. And I use it for travel. I'm gonna use the vivore now for travel because, it's so light. The Cuisinart is metal and the the vivor is plastic. That's one of the main differences between the two and one of the reasons why it's so inexpensive. But it's got this massive suction cups on the bottom that you can barely pull it off of the counter, which is why it doesn't matter that it's plastic because it's not going anywhere.

Erica [00:25:55]:
Yeah. Same with my Bosch. I actually really like the Bosch mixer.

Jules [00:26:00]:
Mhmm. The cleaning of that's very different.

Erica [00:26:02]:
Yeah. And and for me, like, I didn't it was my main mixer, and for me, I wanted it to not be plastic. So then I got the KitchenAid, and I'm like, oh, this is amazing. Like, so I didn't use the Bosch anymore. But that was another great one, and it's like, okay. And it suctions on your your countertop, and it made everything that I wanted. Just didn't have the capacity to make Yeah. Very large things.

Erica [00:26:28]:
But yeah. But I I got my KitchenAid and since then, you know, it's hard to use anything else.

Jules [00:26:34]:
Yeah. Well, the other thing I really liked about this vivor is that, you know, how I love using the paddle attachment. That's pretty much all I ever use unless I'm using I'm doing like a meringue or frostings or something like that. I use the whisk. I never use the, the dough hook. Anyway, the the paddle attachment with the vivore comes already with the silicone edges to it. You don't have to buy that accessory. It comes with that.

Jules [00:27:00]:
And so it's just already ready to go and, I just thought that was really thoughtful of them. So it just it seems like they're really looking at what are the values in other models and other products and saying, okay, we're gonna do that. Steal it. Whatever. I don't know. Like, they're, you know, we're gonna make we're gonna make the same thing for an affordable price. Now I have no idea how long these products are gonna last. They have 12 month warranties.

Jules [00:27:28]:
So, you know, but for a $100, you know, I don't know how often people are gonna use it. Like, I use my stuff every day a lot, you know, so most people don't do that. So I would think it's probably a very reasonable investment, especially if you're just getting started. I mean, I would think that's a great way to get started and to see how much you like to bake or to what what kinds of things you like to make and the how how much do I like to use a bread maker Yeah. Versus, you know, stand mixer or something like that. So that's a really easy way to dip your toe in the water, you know, when you're just going gluten free.

Erica [00:27:59]:
I mean, I use so I use my stand mixer sometimes, not all the time. Sometimes, because I'm not baking all the time, you know, and Wait. What? So sorry to disappoint you.

Jules [00:28:11]:
It seems like you are, though. You've been baking a ton.

Erica [00:28:13]:
Oh, yeah. For the holidays, I had a Christmas party that we were baking a lot for, but I made your buttercream recipe for the first time in forever because honestly, I don't mess around with buttercream. I was just like, oh, god. It's so annoying to make. I'm sure it's gonna be so hard. I'm sure it's gonna taste gross.

Jules [00:28:32]:
Why do you think that I

Erica [00:28:33]:
made it for a wedding? I know and it was delicious and I'm like, I'm never gonna do it again. Well, guess what? I made it. I'm like, this delicious. Why am I not doing this all the time? I'm so dumb. Like, why did I ever think that this was hard? Because it's not. And it's it was so much fun. I did, I got out all of my attachments, my little piping bag attachments, and I'm like, what do you do? What do you do? What do you do? What do you do? And so for, like, an hour, I'm just like, this is such a fun game because I've never really looked at all of I have, like, a 100 of them, and I'm like, I don't know what any of them do. Like, this makes this thing.

Erica [00:29:09]:
This make and I'm sure I could actually learn by, like, watching YouTube videos on proper piping, but I was just watching a lot of these holiday baking shows. I'm like, you know, I have these things. Why am I not like? I love doing stuff with fondant, but why am I not making my own buttercream? Like, that seems silly. So I made it and I'm like, this is so good. Why am I not doing this? And then I It's

Jules [00:29:33]:
so much less expensive than buying it.

Erica [00:29:36]:
And then I pooped weird for

Jules [00:29:38]:
a long time because I had That's the fondant.

Erica [00:29:41]:
No. Girl, I have seen no. I didn't do I

Jules [00:29:44]:
didn't do any fondant this year. It was that molding stuff. The modeling chocolate. Modeling chocolate. Whatever.

Erica [00:29:51]:
No. It's because I, like, am doing the oil based colors in the yeah.

Jules [00:29:56]:
Yes. That's a 100% white.

Erica [00:29:58]:
It is. So I told everyone, I'm like, you're gonna poop weird after this just so you know.

Jules [00:30:02]:
Pooping green? Yeah. What colors

Erica [00:30:04]:
was that? What were you And then I was using black and, like, this is gonna look weird just so you know. But it was so much fun. It was so much fun. And I did, 4 different color decorations, and it was, like, really fun just to make little piping bags and try out my my hand in piping. And it was just like, wow. You know what? I'm gonna do this more often because why am I buying frosting? And I know it's not gonna taste as good as making it myself. Plus, I like cream cheese frosting and the dairy free one, obviously. Yeah.

Erica [00:30:36]:
And there's cream cheese flavoring that you can easily put in any of your buttercream, and it's delicious. Oh, interesting. I am such a sucker for those, Lorraine's oils.

Jules [00:30:46]:
I know you love them.

Erica [00:30:47]:
Oh my god. They're so much fun because there's a buttercream flavor and a cheat, like, all these flavors that are not dairy. I mean, I'm sure it's really I'm sure it's all gross for you. I don't think it's probably good for you. Oh, okay. But

Jules [00:31:01]:
We are talking about frosting. So it's not like It's also like you're not using water for you. But,

Erica [00:31:07]:
yeah. So it's, it was it was a really fun that was really fun. I really enjoyed doing buttercream frosting from scratch. It was really it was charming. Awesome.

Jules [00:31:20]:
And this warms my heart.

Erica [00:31:22]:
I also became a fudgefluencer and made fudge from scratch for the first time ever.

Jules [00:31:28]:
That is that's a really gross term, but yes. Yes, you did.

Erica [00:31:30]:
It was so good. I made vegan fudge, dairy free gluten free with Dandies marshmallow cream, and it was possibly the best thing I've ever made.

Jules [00:31:41]:
Yeah. That that, fudge recipe using marshmallow fluff that my mom used to make that all the time. And I need to try it with Dandies because I am dying to make that fudge again. I don't think I've ever had fudge. Like, I think as a kid. I've always had it, like, at the beach when you go to those fudge factories and stuff like that. I don't like that fudge. It's, like, too dense and too sweet, and I just don't really like it.

Jules [00:32:06]:
But that fudge made with marshmallow cream is perfect. It's, like, soft and, just like it's almost, like, light in some way. It's just it's perfect. But, that's the fudge I grew up eating. And it's so good. And you can lick the bowl, and it's really, really good. But, yeah, I need to try it with Dandies because I've not been able to find the Dandies around here. I need to get, like, Sprouts or Whole Foods or something.

Erica [00:32:31]:
Yeah. They just got in, I think, Whole Foods nationwide with the fluff, but there are other vegan options if you're looking out there. And then there's also some other gluten free options that contain egg whites that you could use. But if you don't need egg and you wanna make a vegan fudge, it's safe for everyone, which is what I did. Yeah. It is so good. And and I never even thought about making fudge with it because I'm just like, this is I top hot chocolate with it and, like, this is the perfect place for for fluff, but I've never used it on other things. Like, I've made cookies with it.

Erica [00:33:06]:
Oh my god. We made these marshmallow cookies with marshmallows and fluff inside of it, the dandy's fluff. Oh my god. So freaking good. That sounds amazing. Yeah. Really good. But that's, like, the only other time that I've used it.

Erica [00:33:18]:
So when dandy's post a recipe, like, hey. We just post a recipe for fudge. I'm like, why not? I've never made fudge. And it was, like, stirring with the temperature gauge. 238. 238.238.238.238. And I was like, oh my god. I'm so nervous.

Erica [00:33:33]:
And it was, like, looking very strange for a while because I don't make this kind of stuff. So when I did, I was like, what am I doing? What am I doing? What am I doing? I kept yelling out the temperature, like, am I at it yet? Am I at it yet? And the second it got off, you add the vanilla and you add this and you're like, okay. Now we place you in the bowl. And then you have to wait for, like, 2 hours and, like, please let this be good. And I put the first piece and I'm like, oh my god. This is incredible. Like, this is, the best thing. I it's it's so freaking good.

Erica [00:34:03]:
It's so good.

Jules [00:34:04]:
Well, I am probably gonna die about 3 years before I'm supposed to because of the way my mom used to make this product, because she had this giant plastic bowl made from all kinds of nasty chemicals. And that's the way she did it. She made it in the microwave Oh, gosh. With this nasty plastic bowl, and that was her fudge making bowl. And so she would heat it just to the point of leaching chemicals into the fudge and then stir it to get all the chemicals really mixed in and then put it back in the microwave and then do it again, like, multiple times. And then we would lick the bowl, you know, where it would have all that chemicals right there on the edge. So good. Yeah.

Jules [00:34:46]:
Mhmm. We also Growing up in the seventies eighties was the way to do it. I'll tell you that.

Erica [00:34:51]:
Mhmm. We also had those plastic bowls that we use for just about everything.

Jules [00:34:57]:
Yeah. Well, my parents were like the microwave generation. Like, throw it in the microwave. Everything is in the microwave. And my dad tried to get me to make fudge one time, and he was like, put it in the microwave. It doesn't matter what kind of container. I'm like, oh my god. Making it in the microwave.

Jules [00:35:13]:
That's why God made stove tops, dad. We're going back to the stove with a metal container, and we are not using the microwave.

Erica [00:35:23]:
Like, oh my god. I don't think we should be using these plastic containers, anymore. And I'm like, oh, honey. With the way you grew up, like, nothing matters anymore.

Jules [00:35:35]:
How many nitrate filled hot dogs did you eat? Nothing matters anymore. You're a child. How many fried baloney sandwiches was I forced to have? Absolutely. And why am I a vegetarian now? Oh, I guess I have an idea. But, like,

Erica [00:35:48]:
I just remember my mom had this one set of, pans that she never ever ever got rid of. And I change my pans like every 2 or 3 years and, because I'm like the second that there's a scratch, you know, that that can be, like, leaching. Yeah. I remember what I distinctly remember what these pans look like, and I'm like, oh my god. Like, I'm surprised we're all alive today with cookies on these pants. So, like, honestly Yeah. Nothing that we could do now probably changes anything that has already been altered in our genetic makeup of growing up in those times.

Jules [00:36:26]:
Oh, yeah. It's pretty bad. Oh, god.

Erica [00:36:29]:
It's so awful. I mean, like, flashback to me, like, god. The plastic containers that, like, were just scratched to hell, and we just, like, use the beaters, the,

Jules [00:36:39]:
Oh, yeah.

Erica [00:36:40]:
In the flapsy bowl, and it would just, like Uh-huh. Yep.

Jules [00:36:48]:
Lick lick lick lick.

Erica [00:36:49]:
Yes. So so that's why we all have autoimmune diseases now.

Jules [00:36:54]:
Oh, it's all coming back. I I it makes perfect sunshine. Really? Yes.

Erica [00:36:59]:
Because I'm like, oh my god. I cannot believe that I remember what those what her pants look like. That's so shocking. I also remember the speaking of throw up, I also remember the plastic bowl that we always use. So it's a throw up bowl, which, like, why did all kids from the eighties have the same plastic throw up bowl, You know?

Jules [00:37:17]:
I think it was the same bowl we made.

Erica [00:37:18]:
I think it honestly, like, wouldn't put it past that generation Yeah. At all.

Jules [00:37:23]:
Yeah. Pretty

Erica [00:37:25]:
much. Good cleaning with antibacterial soap.

Jules [00:37:28]:
If did they have that back then?

Erica [00:37:31]:
I don't even know.

Jules [00:37:33]:
Oh god. Gross. Did I tell you I threw up on Friday? You're making

Erica [00:37:37]:
me nauseous. Nasty.

Jules [00:37:39]:
Anyway I did not throw up in a bowl.

Erica [00:37:41]:
Let's talk about Nir's traditions because, moving on. I'm not gonna make any resolutions, so we're not gonna talk about resolutions at all. There's this we are strictly in no resolution podcast. We're done.

Jules [00:38:08]:
No. And do you, like, not make resolutions ever or you just aren't gonna do it now? No.

Erica [00:38:13]:
I'm just I like, I'm so nervous for the world that, honestly, what I do in my life makes such little impact in the universe. I just wanna go on and just, like, be a good human and therefore, do I really need to make resolutions now? Because I'm not the one that needs changing. No.

Jules [00:38:30]:
That's right. I like that. I like that a lot. I agree with you a 100%. But I also, like, I just don't really make resolutions.

Erica [00:38:41]:
I mean, it's so hard when you're already so perfect, Jules.

Jules [00:38:44]:
Oh, yeah. Right. No. It's not like that at all at all. It's just I don't know. I just I think it they bother me. Resolutions bother me.

Erica [00:38:57]:
Well, I mean, the weight loss resolutions take me to another level of, like, misery. That's insane. Just disgusting. Like

Jules [00:39:05]:
watching people do that bothers me. Because I I don't like I don't like people, like, shaming themselves for what they have done and then, like, saying that they're going to change everything and then falling off the wagon. Like, I hate watching that cycle. I just and I don't wanna be any anywhere near that. And so I also will I don't like, you know, people saying, you know, I'm gonna I'm gonna go, like, dry in in January or, like, you know, stop drinking or whatever. And then what they do is they drink even more in December. Yeah.

Erica [00:39:42]:
Or they drink even more in February.

Jules [00:39:44]:
Well right. I mean, it's like, why don't you just, like, be moderate all the time? But we've we've had this conversation before. I am little miss moderation. Yeah.

Erica [00:39:53]:
I'm not a big, like So let's just like, no. I'm like, no. It's moderation, but that's also who I am as well. If you need dry January, I've always thought if you need dry January, perhaps that's a conversation that you need to have with the therapist or someone that really talks about, like, why you need it.

Jules [00:40:11]:
But I don't but again, it's like, okay. But why if you need dry January, then maybe you need more than dry.

Erica [00:40:16]:
Jamie, what dry everything when

Jules [00:40:19]:
you need AA. And right. But I mean It's true. Also, like and then all the people who are like, I'm going to the gym on January 1st. Like, why weren't you there December 30th? Like, why is it what's magic about January 1st? I don't know. I don't I just it doesn't resonate with me. I I'm that's just not who I am. So I this is all my way of saying, like, I don't judge anybody for having resolution.

Jules [00:40:43]:
I just I feel sad when people make resolutions and then they they get upset.

Erica [00:40:48]:
Because they're never when they don't follow through

Jules [00:40:50]:
with the resolution.

Erica [00:40:51]:
They're never easy and they're never, like, something small that, of course, you know that you knew. It's like these, like, massive, like, skyscraper goals that we all know that nobody's gonna make it. It's just like, okay.

Jules [00:41:03]:
Well, keep forever. Right? They're just, like, gonna keep it for a week or a month or whatever. And then it's like and then they're gonna feel bad about themselves when they don't perpetuate it. And that's that's when I feel sad for them. And then and I don't wanna be on that I don't wanna be on that hamster wheel, so I don't do it. And maybe that makes me, like, not not a good person because I'm not trying to better myself. And maybe that's something I need therapy for. But I don't know.

Jules [00:41:29]:
I'm gonna go in therapy. And that's why, like, I don't judge you for having a resolution, but I'm not gonna have one. The one the one thing

Erica [00:41:35]:
that I do and I really I don't like dry January period. Don't like it. What I do like is is that there are more nonalcohol alternatives. Yes. Like, I love mocktails. I love them. The nonalcoholic beverage space has been the largest growing space, has been insane top list of trends for the past 2 years. I worked on a mocktail bar.

Erica [00:41:59]:
That's fine. You don't have to be a 100% dry to enjoy mocktails, and you don't have to be just a sober person either. Like, and you can enjoy mocktails anytime of the year. It doesn't have to be dry January. Like and I understand that that's, like, there it kicks them off. And what's nice is dry January does get people aware of mocktails, but we don't want people thinking that they're just regulate relegated to only consuming them in in January. You can have mocktails all year round. They're a beautiful thing, especially if you're gonna be a moderate drinker and you just want something fun.

Erica [00:42:40]:
It's so much fun, and, we found a super fun way. I was at drink me tea room, and they have they have alcohol. So they have tipsy cocktail or tipsy whatever and, tipsy tea, and it's all tea based, like, clove syrup. Oh, my god. And mocktails. Oh, that's how it works. So good. But in there, they made, you know, how, in sweet and sours, they use egg to get the the foam? Yes.

Erica [00:43:09]:
So I think that that's really gross. Obviously, I've drank too many and then realized that I'm like, that's probably not good for my egg intolerance.

Jules [00:43:17]:
Mhmm.

Erica [00:43:17]:
They have found a way to use aquafaba as a foam in these mocktails or cocktails, and I'm like, okay. Yes. Like, let's do this kind of innovation around cocktails. Yeah. And we have we have so many more opportunities to do those kind of innovations around cocktails that we can use for cocktails or mocktails. And that's what I love about this, like, nonalcoholic revolution because it really, like, ups the game for beverages for everyone, people with allergies, people who are vegan, especially vegans.

Jules [00:43:50]:
Yeah. Well, when vegan Veganuary or whatever it's called, like, same thing. Like, I I like that it has started the conversation about, like, thinking thinking about people integrating vegan options into their lifestyle and, you know, not having to go hardcore vegan if they don't want to, but, like, maybe integrating more vegan meals into their weeks and, you know, having so I'm gonna be sharing a lot more vegan dinner recipes and things like that during January just to open the space for people who might wanna experiment with that. So I like I like that option, you know, and the fact

Erica [00:44:36]:
same. And and, you know, that leads to meatless Mondays throughout the rest of the year, which, like, I hate that we have to have a label for these things. But, like, hey, at least it opens everyone to this concept. But here's the deal. With both meatless Monday and the January and

Jules [00:44:55]:
Is that how you pronounce it? The January. That doesn't sound right at all. It sounds like Vagina monologues. But January is, like, for women only. Vaginuary.

Erica [00:45:11]:
Anyway, for vegan January as well as dry January, it is a word of warning that many, nonalcoholic cocktails are not distilled liquor, so therefore, they do contain gluten and many thing so Ritual is the only brand that I know is a 100% gluten free throughout all of their, the all of their non alcoholic liquor. However, many canned items and many liquor items, I know working at the Mocktail Bar contained gluten like barley. So they're using it as a flavoring to try to get some of the smokiness too as as the malt. So we really know the brands that you can and cannot have for nonalcoholic spirits and nonalcoholic drinks. And then remember, nonalcoholic beer still contains gluten, but there is nonalcoholic gluten free beer, which is actually just hot water that also tastes good. Yeah. But then also for vegan January, I'll never say that word again, there are meats and vegan cheeses that do contain gluten, especially new brands that are like the Whole Foods brand that cheese contains gluten. So just Yeah.

Jules [00:46:30]:
Be aware. Ton of vegan cheeses now that are, have migrated over. Even ones that used to be gluten free have migrated over to using this. And so they may or may not be So frustrating. Look

Erica [00:46:42]:
at the Miyoko's. What's up with that? Yeah. And Daiya. Well, Daiya, we know that they're trying to do right. However, we still don't have all the details on where their oat usage is from, but it's certified gluten free at least. So Yeah. Yeah. So frustrating.

Erica [00:47:00]:
Yeah. Anyway, so that is your January watch out points, for both your alcohol and for your vegan items. But besides that, the resolutions Besides that, what do you do? What are we making, Jules? Okay.

Jules [00:47:16]:
So, well, there's 2 things. First of all, before we head into the new year, I always make for, for New Year's Eve, I always make my rum balls. Speaking of drinking, I make these, no bake rum balls that are so good. And, anyway, the recipe is on my website, but I love making them because then you can roll them in all kinds of fun, sprinkles and make them, like, really festive. And I I've used, like, protein, powder or protein drinks before so they're actually semi healthy. And, basically, you use, like, gluten free rice krispies.

Erica [00:47:53]:
Seriously, it's so crazy. Liquor balls.

Jules [00:47:56]:
Hey. I mean, you know, you got the this and the that. Right? It's great. It's really good. They're really they're really very tasty. But anyway, so I make those on on New Year's Eve. Do you make anything special for me?

Erica [00:48:07]:
Oh, God. No.

Jules [00:48:09]:
Okay. Well now you have something to make. They're really easy. They're not you know you have to bake them. And then for New Year's, you have to make special good luck food for New Year's. I have a whole post on my website about these good luck foods and these traditions are not gluten free traditions. I just made them, gluten free. And a lot of them are actually they they have always been gluten free, but, they weren't meant to be.

Jules [00:48:31]:
One is that you're supposed to eat long noodles of some kind. So you can eat any kind of long noodles. They could be, you know, long rice noodles or, you know, your favorite gluten free spaghetti noodle or shirataki noodles. It's an Asian custom, meaning long noodles are long life. So you wanna eat, like, long noodles for New Year's. Also black eyed peas, of course. People have, oftentimes you've heard black eyed peas on New Year's. Black eyed peas are supposed to look like coins.

Jules [00:49:00]:
I don't know why, but they're supposed to, you know, look like coins or money. And, my favorite way of making black eyed peas is hop and john, which is a southern dish that's, you know, got lots of yummy spices in it. And I turn them into patties or hush puppies. And so I make hop and john hush puppies. And this is actually one of my I just as a dinner, I love making this throughout the year, but I always make it on New Year's. And so if you make, a lot of these black eyed peas in the hush puppies, then it's like more coins, more money for the New Year's is what it's supposed to be. How has that

Erica [00:49:36]:
worked out for you every year?

Jules [00:49:38]:
So well. I need to I need to actually buy extra peas this year and put them in there. Yeah, I need I need more. You need to also have cabbage, of course. Cabbage is supposed to look like, money, like folded greens or, you know, like that. So, again, for money for the New Year's. And this is probably what's happening in New York where you did not eat enough of your folded cabbage. Yeah.

Jules [00:50:03]:
I don't care for cabbage particularly, but this recipe I have on my website makes it so that I do like it. It has a little bit of, like, balsamic vinegar and sugar on it and you steam it and it actually is pretty tasty that way. So maybe you would like it that way. I don't know. Give it a shot. Anyway, you need it to pay off your

Erica [00:50:21]:
hot water heater. Seriously.

Jules [00:50:24]:
More cabbage for hot water heaters. And then the final thing is, Chinese dumplings because, of course, we have the regular New Year and then the Chinese New Year later in January. But you can have the Chinese dumplings anytime. And the dumplings are supposed to be like

Erica [00:50:39]:
coin purses.

Jules [00:50:40]:
Right? Yeah. Like coin purses. Exactly. Thank you. And so a lot of people have been sad that they haven't been able to eat like wonton wrappers and things like that because, you know, normal Chinese dumplings are of course made with wheat. And my wonton wrapper recipe is one of the most popular recipes on my website.

Erica [00:50:57]:
So Isn't

Jules [00:50:57]:
that shocking? Yeah. Isn't that shocking? It really it's pretty crazy, but every year, it is it always ranks up there as one of the most popular recipes on my website. You can use it obviously to make dumplings, but you can also use it to make egg rolls or wontons or crab rangoon or, you know, any of those types of recipes you use with that base wonton recipe. And they make beautiful dumplings that you can either steam or fry and, it's just it's a super simple recipe, but you can put anything you want to inside. And I have a recipe for vegetarian filling so you can get your January started off right. But, all of those things are great, delicious, savory options for your New Year's, which, you know, can bring you good luck and bring you, you know, money in the New Year, can, you know, just bring you a tasty meal. Any of

Erica [00:51:48]:
this Did you ever see the Instagram, going around where it's a woman singing, I really can't stay. Baby, it's cold outside. But instead of baby, it's cold outside, she goes, baby, I've got crab rangoon. And then she stops the song. She's like, well, why didn't you just say that in the beginning? It's like, really can't stay, but baby, I've got crab.

Jules [00:52:11]:
I never saw that. And then she's like,

Erica [00:52:13]:
why didn't you just say that? Of course, I want crab right now. Anyway No. So anytime anytime you say that, I'm like, god. That's all I can think. That's all I've got stuck in my head now.

Jules [00:52:23]:
No. No. But next time you see it, you'll need a forklift. Or you can just make your new one. Yeah. Make a reel of you doing it.

Erica [00:52:31]:
No.

Jules [00:52:31]:
Thanks. I love it. It's everything. Have to make crab raccoon. Well, now

Erica [00:52:37]:
you have a recipe. I do. Well, maybe it'll bring me luck for the new year, which clearly luck and, money would be so nice right now, would just be so lovely. Heading into the New Year, I have 15 more days or 16 more days before I travel. So gotta get the most out of these 16 days. Try to get it going on. Yep. Gotta get ready for the new year, which will hopefully not kick my ass like this past year did.

Jules [00:53:09]:
This past year kicked everyone's ass. I know.

Erica [00:53:12]:
Not just mine. Thankfully, I wasn't the only one. So so here's to therapy. Here's to here's to, crab rangoon, and here's to just, you know, having a better having a better time in life. Yeah. Oh my god.

Jules [00:53:28]:
Yeah.

Erica [00:53:29]:
Okay. Well, thanks for tuning in to another episode of You Had Needy. We'll see you around because god knows when we're gonna record the next episode. Hopefully, it won't be as long as we did between the last one.

Jules [00:53:38]:
Yeah. And hopefully, we'll be, celebrating something positive.

Erica [00:53:42]:
God, I hope so. Alright. Happy 2024 ending. Happy 2025 starting number 1. Happy New Year. Here's to new beginnings.

Jules [00:53:51]:
Happy New Year, everyone. Happy New Year. 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.