Hi everybody. It's me. Katie story. Hello miss me. Hey goon and welcome back to infinite Quest this week on infinite Quest. We're talking about cooking. Yeah. What are we talk about cooking as it relates to ADHD and also as it relates to classical music and other weird stuff it kind of goes all over the place but hey it's an ADHD podcast that's kind of the whole thing but we do have the first official podcast breakthrough season 2. Oh yeah we do. Look at that.
It was the first one. Hey everybody, before we start we just want to let you know that if you're interested in supporting our mission of advocacy and education for mental health, we have a patreon, it's patreon.com slash infinite Quest and you can go and you can join and you can check it out. We just dropped a cool special bonus, mini episode of Eric talking.
Weirdly about rachmaninoff's third piano concerto and how it's just like Mario Kart is. Yeah, so if you want to check that out, it's patreon.com slash infinite Quest. Yeah. Really nailed this one. That was a really good one. Really good. Yeah, we're doing it live on Twitch and so I got nervous. Yeah. So anyway, that's pretty much all the the elbe the announcements. Yep. So on with the show, ready? Yeah. Transition. Hello everybody, welcome back to infinite Quest.
This is the very first not live episode of season 2. Welcome, welcome, welcome. This is me and Katie in studio sitting together, we set up super quickly and efficiently. It definitely didn't take like an hour and a half. Are you proud of us? I have some very bad but it's been like three and a half hours. Has it really? Yes I guess it has. Yeah we had the ol OBS thing. Oh gosh. Well we're set up now and that's all that counts.
So we're didn't say we didn't do the intro like we normally do the intro and now the vibe is also okay well you want here let's do it. Just do it on one truck ready? Hi everybody. It's me. Katie Soros. It is me. Hey dude, I hate this. Okay. So what you guys need to understand is that Eric has reconfigured the microphones as we normally have them.
And so now I just have to like sit with my face in a microphone as though, it's like a pie eating contest like a handless pie eating contest but the microphone is a pie and I hate it so much. I don't know why, but I do and it's terrible. We'll get used to it. I'll make a nice little set up at my place if I was like right here. Would that be okay? Yeah, that's not. I can already see on the patio. It really. It really, I really do. Just have to be like right here. Well, it's funny.
You should mention pies and pie, eating and eating in general to because because today, Eric is today, Katie we're talking about ADHD and cooking. Wow, surprisingly often requested topic, it really is. Um, also, I just want to say Eric, I know you. Yes, because I love you very much and I know that somewhere in your scumbag brain, you are super worried about monopolizing, the conversation today and I like, I know, I know this.
I know that tweet keeps you up at night and so I want you to know that like it is. Okay. This is your area of expertise. This is going to be an Eric heavy show and that's okay. It's fine. Thanks. Well, I always get so nervous. Somebody's going to Tweet at me and being Again, if any questions good but to do just like, never shuts up and he talks over people so I'm very careful to like try to not.
I know I think so much space, you worry about it a lot and so I'm just preemptively saying you can talk a lot about cooking because I know it's something that you're very good at and you're very passionate about and I don't care. So thank you very much. I mean, I care that you're passionate, I just don't care about cooking in the same way that you do. So I'm just I'm just saying like it's fine. Well, it's interesting because I think I care about cooking. I think we both.
Care about cooking. But I think I care about it for different reasons than you, perhaps do we? I think we have different like cooking approaches. Yeah, I guess. I mean, the reason so. Alright, so those who don't know, I've been a professional cook for almost a decade on and off like my specialty is pizza. But I've done nothing to say everything but a lot of different random things and the whole time. I knew I didn't want to be a professional cook like for my
life. So, I was constantly obsessed with trying to make the things that I learned in professional kitchens useful elsewhere. So I was sort of obsessed with the extrapolation is constantly trying to figure out how things are done in kitchens and how can I, how can I apply those things to other stuff? So my question though, is when you say apply stuff, do you mean like? And this is how you cook in efficient true?
Or are you saying like multitasking and like mise en place and like that kind of thing? Like what what specifically are you talking about in terms of like the applicable lessons? Because I feel like it's like two very different conversations. Yeah. I think more the second one more, the second one. Because so the way that I described so so if anybody's ever watched any cooking show, you'll notice that Paul Hollywood has dreamy eyes.
Yes, you'll notice that Alton Brown is just as fine, we're good. I'm just going to stop the bit there but A riff on my cooking show host for like a really long time and then I just decided not to. I'm sorry. I can't even picture Polly Woods face without my heart rate elevated. Just like Ugh, she's watching me. I was charging me. I just want Paul Hollywood to shake my hand, and tell me, I did a good job one day ever.
Hey, if anybody if anybody's cousins brother, you know, met Paul Hollywood and he was somewhere. If I always got a line on Paul Hollywood, Eric, I'm convinced that I would win the Great British Bake Off. I think I've been thinking a lot about it. It's the only cooking show that lets you bring note. Yeah, yeah, yeah. I see you one.
Doing all the auto want to see like the obvious research but obviously like you would get your recipes dialed in like you would gifted and talented kid, the shit out of it. But then also I think you would like watch every single episode of the show solutely specifically notice like okay Paul Hollywood cares. A lot about limes limes. Yeah exactly. He cares, a lot about fruit flavors being like you gotta you gotta have the right balance
between your fruit flavor. I've thought, listen, we've been watching too much. Great British Bake Off. Is what I'm trying to say. It's our own wine show. I like it. It's great, really good. It's they always the technical man. Like, the technical is where I would exceed, because it's just multitasking and following directions. And I'm very good at that. That's true. Although I don't like this because I can't look at you. I feel like we're like in the car. Look at me. It's alright.
It's, but then, like my sound, we're park bench in a park bench number that one Tick Tock only made of a park bench. In yes, park bench in baby. To those of, you don't know, park bench in is, would you like to give me like a seven-minute bottle? Ugh, about your dead wife. Oh, look what you're doing? Good Will Hunting. Was it a good little Hunter? Well, the very slowing One-Shots. Low shot bands around. It's not a pan. It's what is it called?
Like the Michael Bay Dolly shot? Where it's like focused on it doesn't matter. That's a girl. What a scene though? What a scene anyways. So what I mean when I say I try to take the lessons that I learned in professional kitchens and apply them elsewhere.
I mean, of course I liked learning, you know, I like science and stuff so I liked learning about cooking in general and it's useful to be able to do But when I oh yeah, when you're watching a professional cooking, show or competition, you'll likely notice that time and doing things quickly is a massive factor in like in kitchen, culture in general, being able to do things quickly, quickly
doing things on time. And It's when you when you dive into that, when you, when you wonder why is it so important to do things so quickly? Why can't they just do things at a regular Pace? I think. Imagine if you were a woodworker you built would work. He's stuff, you know, chairs and whatnot, you know woodworking, but imagine the wood degraded at like a thousand times the rate
that it actually does. So at all times, the wood is rotting, So you can't just make a hundred different, you know, chair legs and use them throughout the year. You have to if you have a chair do at 5:00 on Friday they're coming to pick it up. That chair is only going to last for like an hour maybe and you have to have it ready at exactly that moment because it's degrading so quickly.
And so you can't just make a bunch of something and set them aside and then make, you know, a Year's worth of other woodworking thing and set them aside. So you You have to just be able at the drop of a hat, to be able to replicate a perfect chair and have it. Ready? Within like a one minute time interval. That's what a kitchen is. That's why things that stupid stupid. Thanks for coming to our time by doing a. That's why, you know doing a reasonable amount of meal prep
is keep meal prep. I hate meal prep so much I was I was like just meal prep. I'm like but no it's so it's I am like, oh my God, I have such a rare About meal prepping. Yeah, what you got? I just I just it doesn't work for me dog. Like, because it's a combination of things. It is a combination of like one. I don't want to eat the same fucking meal for the entire week to if I even if it's like, oh I love this food and I want to eat
it like all the time. The minute that it becomes like the like only choice that I have I'm instantly like fuck it, I'm ordering Sushi. Third like that's like Five hours of my day that like is like no it's boring. And then also there's like Tupperware And you have to like, wash it. Yeah, Washington /. Where is one of the worst? Hi, I'm so adamant like and it's like one of my least popular opinions and like, I understand that for a lot of people it's like, super, super helpful.
I'm so adamantly opposed to meal prep, like, in a way, like, it is a weird like hatred of it, huh? Like it's, I hate like, and it's like. And again, if it works for you, that's fucking fine. And, and honestly, I respect you, I respect you as a meal prep or because that It's hard to do. I there's just something about it that my entire body just goes, no, well, I think what? So for one, I want to point out. I am not a meal pepper. I have been a meal prep, Irwin,
it like, at home and stuff. I have done that before. And it's great, but I'm just not like, I'm just not. Like, I could, when I do meal prep, it's for like that night. And then maybe the next day I'll have some diced onions for an omelet or something like that. So like, when I, when I meal prep I don't prep for like the week, although Could I think the way that I would meal prep for myself?
This is all very discursive. I do have a lot to say about this but we're just going to start where it's like Plinko. We're just going to ding, ding ding, ding all the way down. When I think, about meal prepping or how I would meal prep if I were to meal prep for, like, a whole week is, I would meal prep like the basic part of the constituent parts of everything. So like, you know, not everything from this table to me, and you is made up of
protons neutrons and electrons. But if this array for this analogy, uh-oh, sit back and wait for the but similarly in cooking everything can be reduced down to very similar ingredients. I mean, a lot of them, there's not just three fundamental particles like there are and in chemistry, are you talking about? But if you were to make a few diced, if you you know you diced a bunch of onions, dice or minced, a bunch of garlic, what
else? Blanched a bunch of fucking spinach or something that can make like five different. Things like you could make a really nice like creamed spinach as a side with chicken or you can make a really nice like spinach e, omelet kind of thing. So you can make those fundamental things and then still go in different directions and the better, you are cooking, the more different things you
can do with those ingredients. Like, you could make a really nice pasta sauce out of the onions and the garlic. Like, so you can make different meals out of those constituent things. And so, if I were to meal prep, I would take like the basic things and prep a bunch of them for the week and then make just a bunch of random shit anyway.
E fun if you like a cooking show, it'd be like, you know, you open the basket on Chopped and it's like, all right this week you got anchovies, Tomatoes, lima beans. I can't think of a funny sound. I'm trying to think of a funny sounding and and passion, I can't think of anything. Everybody tag email your funny-sounding fruit food names there to Infinity Quest broadcast at gmail.com, please. Anyways, I think there's a way to do meal prep that isn't
monotonous and well lasagna. Will you make lasagna? Don't make lasagna tonight? I just had that, you know, I was sick talking about. I just thought we were talking about meal prep and I was thinking about like the one food that I will like absolutely prep is lasagna because then you get, like, I'll make like two trays and then I'll just eat out of it for like the whole week. The like I want to be very specific out of the trailer as take the tray out of fridge.
Like Forks, it's fine, like cutting lasagna is a waste of time married. It's not gonna be as once you make out with the person you're saying forks with all right? Well, so 12 minutes in we're Midway down The Plinko board. This is here. This is terrible. My first question to you Katie baby. Okay, I don't know. There was going to be questions now I'm nervous. Well how I guess when you thinkin you when you put your ADHD and cooking next to each
other. Yes. What are the feelings that come up? Honestly, this is going to be a really weird answer, but based on how much complaining I just said about meal prepping, but like I I really feel like one of the most enjoyable things for me and my ADHD is like, I actually really like cooking. Mmm, the act of cooking, be an, especially baking. I love baking. I went through a big baking
phase. Like, I like my chocolate chip cookies have like one Awards, like, I'm very good at baking, but my thing is like, I'll watch like the Great Bear. British Bake Off and I'll be like, okay, I want to like make this type of cake, or I want to like learn how to make like this
dish or whatever. But then I'll only like make it like twice and then I like get bored, but it's like the making of it and like doing a new thing and like trying like new ways of doing stuff that is really, really satisfying to me. And I think partially because of ADHD and then also partially partially because of like being a burnt-out gifted kid like I want to get it, right? And so like I'm actually like a fairly Lee decent cook. But what fucks me Eric?
What what? What, what sucks are the dishes? Oh, you mean like the dirty dishes afterwards? A key to have dysfunction of like, the after-effects of cooking are often. What stops me from cooking. It's not the action of cooking because I love cooking. I love it. I like it. There's just something about it. That like, it actually, like really makes me happy. And I like, cooking food for like, the people I love. And, like, I know that like, it's, I have like a really weird A ship with my mom.
But there was like a three year period where I was dating. This guy who also, like, really like to cook. It wasn't you. But we would do like, Thursday night, family, dinners, and like, I would cook something new like, every week, and like, I watched like my skills improving. And I watched like myself, get better at cooking and go. Oh, well, like last week, I like struggled with like this type of thing.
So, like I've learned from that and I'm going to try this dish where like I could, you know, so I was building on like skills and I got really good, I know. Was like one of the the times that I actually felt like really close to my mom was because like we would have these like dinners. I would get to like cook for her and like and I would be like, see like I'm good at things so I loved that.
I love cooking but it's like it's like the before of like fuck I have to like find a recipe and I have to like, go online and I have to like, figure out like which recipe do I do. And then I get paralyzed by indecision and then, you know, afterwards when I go, okay, I know that I'm making something that's like, complicated because I like cooking really complicated things because it
makes me feel. Orton then I'm like, oh, fuck now, I have like 40 dishes to do and like, all of that stuff and so like that, that's where I get hung up. But like the actual Act of cooking, it makes me really happy what parts of cooking. So, let's say start to finish like, you know, when you have an idea of what you want to make
like on a given night. So before you even go to the grocery store if you have to. So from that very Point all the way to done, you know, dishes are quite like it looked like it never happened. What are the parts that you look forward to? In our Like, This Is My Moment, Like This is what I enjoy like. Is it knife work? Is it sautéing? And one of the parts that are like, that is the worst fucking thing I've ever done in my life. It's his when the pan goes. That's my favorite part.
This is my favorite part about this one is when the pan goes, it's very satisfying happy. I mean, I guess, like, I guess like, I don't think about it in terms of like components, Like that though. Like if it's like like for me it's like it's like three component parts.
It's like well for because it's like figuring out the recipe, then it's going to the store, then it's cooking the thing, and then it's clean up and the, the recipe figuring out what to make deciding what to make like that part fucking sucks. And I hate it. And then the cleanup part. Fucking sucks. And I hate it grocery store. I'm ambivalent about, I know you I hate the grocery store. Yeah. But like, I don't care because I go, well, it's the place where they have the food that I need.
And so, I'm going to go to the store and then, like, sometimes it's fun to because, like, sometimes if I feel like bougie, I'll go to like, you know, like Sprouts instead of Publix because I'm fancy. And I'll buy like, oh, I'm gonna get like a live basil plant and like, have like real, you know, I'll like I'll treat myself and give myself like a little dopamine, like, during the process by buying like the fancier cheese or whatever. But then like, but like the
actual cooking. Like it's that's like my favorite part because I'm like, okay now I'm like doing something and I'm like fairly confident and I know that my knife work gives you nightmares and anxiety. But like, you know, I don't nobody really taught me the right way to do stuff, like I just figured it out by myself. So there's a lot of stuff for I'm just like, yeah, I just sort of with my knife around and hope for the best but as you know,
it's fun. So during that four phase thing, we're figuring out the recipe, going to the store cooking cleanup. How does your ADHD feel like if you to personify your personify your ADHD, how does it feel throughout those processes? When is it the most comfortable? When is it the most like a Rowdy toddler? Like, I want to go home to it, smells like old people with the weapons at the Public's. When how does your ADHD feel
throughout that process? Um, gosh, I guess I've never thought about it. I feel like, I feel like I kind of, I feel like my answer. My previous answer stands, like I get like my ADHD feels really shitty when I'm trying to like find the recipe because you have to navigate through 17 pages of like when I was a young girl and my grandfather's Farm used to make me fuck. You just put the recipe at the top of the page and nobody cares Brenda nobody cares about your
grandfather's farm. So we so like that part is hard for me because like I because I also want to like do a good job. Like that's part of it as this app that's like the burnt out. Gifted kid mixes with the eight HD. It's like if I'm cooking something and it's not the best version of that that you've ever had in your life.
Then I then I have failed. I have like and I really very specific story about that that I will tell you in a minute but it's like if I if my chocolate chip cookies aren't the best chocolate chip cookies. And you've ever had that? It's immediately. I'm a failure and I shouldn't have wasted my time. So like I spend a lot of time in like the recipe and like the R&D and the like prepping because I wanted to be like the best fucking lasagna you've ever had.
And now I know that's not exactly healthy. And I know that it's not exactly like a feasible goal because I'm not like a fucking Michelin star Chef. I'm just some asshole in my kitchen with dull knives and one pan, but it's fine, but that part is fine, the cooking is great, the cooking is just like, yes, sometimes I get closer. You know what? Why why is it like? Yeah, I think it's because it's just engaging. It's engaging in that like A lot of times like I like it's
multitasking which is good. And there's it's like engaging for my brain because it's like, it's because cooking really is like a whole body task but you don't really think about it. Oh yeah, as it is but like it is and not to make it sad and like bring the room down but it's also something that like I can do with my dystonia which is like sometimes hard because there's a lot of like physical stuff that I love to do that is now like very affected by And Estonia but like, cooking is
fine. Like, yeah, my twitch or something, but like, it don't like, you doesn't matter. It's not gonna like, ruin the dance or, you know, whatever, in a way that like other activities might not. Yeah, that's my okay. So, we'll Kate, I just talked for, like for-fucking-ever. Same question, back to you. It's a podcast. You're supposed to talk forever. You know what I always yours is like, really good questions and then I just like rant about stuff and I always forget to ask
you questions. So, same question back to you like water one of the stages for you and Is good enough for your ADHD. Um I think Hmm Hmm Hmm so just isolating my ADHD because the my relationship with cooking is weird because it's very much built off of my relationship to classical music and playing classical music. Okay. Which is just I would like you to expound. Oh yes but prefer the moment. Isolating my ADHD figuring out the recipe. Fucking boring. Hate it just hate it.
And then there's more suggest they might the fact that my ADHD hates clicking through links in scrolling through, you know, Brenda's story about her grandfather's Farm. Also, just for this, for the record to anybody listening to this, this is really, this is this is my gift to you, use reader view, use reader view. If you have an iPhone and use Safari on the top left in the URL bar, that will be three little lines, click on that a lot.
Most websites will say reader view available and it'll get rid of all the wing-dings and all the little banners will get rid of all the ads. Basically turned it into a Word document with just the actual content of the article. And what I've discovered that I was just like, oh my God, all the Wasted Years of scrolling past like random ads for like boner pills and stuff. Well, try to make a Jew.
You know, like, oh my gosh. Anyways, just just quick, aside, then shopping if I'm very familiar with the store that I'm shopping. And I don't mind it because I have like a map in my head of what of what the store looks like. In anytime I'm visualizing like a physical space in my head. It's like It's brain scratchies. I really like doing it. So if I know the store very well, I don't mind unless I have a broken goddamn foot and it sucks. I have a broken foot right now.
Well, I think it's broken, we don't know. It's a long story. Then I don't mind it because I can just plan my route and I can make it really efficient which I like, and I can move around. If I'm not really familiar with the store, I cannot stand it. I hate it so much because I blame myself. Or not knowing the store better. I blame the store for having a dumb way. I mean, I don't I quickly like step back and go Erik. The store is an evil and against you, like it's whatever.
But I find that very overwhelming, then your match with all the sensory input and stuff like that. That's going on in the store, it's all things. If I know the story, I don't mind it. If I don't hate it, then cooking itself.
For what? I don't get, I think cooking is is not just one phase to me. It's several, it's doing prep, work ahead of time, because remember, all food is degrading at all times at varying rates, some things degrade very quickly, some things more slowly, but the moment you open the, can the moment you cut into the thing? The moment, you, whatever things are changing, and it's degrading. It's getting worse over time. So we're gonna take you to cut your fucking onions that there.
Degrading. Oh well that's the thing is, you that's why you have to cut onions very quickly. Well, one of the reason you had to cut anyone's very quickly and they're not to grabbing the last like a day, but if you're talking about, like, I don't know, like a pizza on a pizza, comes out of the oven, it's perfect. The first off, it needs to set for about 10 seconds. So right, when it comes out, it's no 10 seconds after that. You got like a two-minute window where it's perfect, perfect.
Still excellent after that, but it is going down. Going down slowly and that's the whole thing, but either way. So when I cook. Sorry. Yes. Yes, Katie you have your finger up, what's up? So, what you're saying, Eric is that maybe a four day old piece of pizza is not an adequate meal. Lawyered ha ha ha. Take care of yourself. You son of a bitch. I will. Well, I have a lawyer. Are you got me? I'll admit, you got me. But I do have a lot of thoughts on that.
At two. And one of the reasons that cooking is a strange thing and for the record Katie is indication holding her arms up into more object Vindication. Take care of yourself. Congratulations you so much. Okay, I know, thank you. But so anyways, I don't think of cooking is one stage. I think of cooking before cooking. It's all the things that degrade slowly that can be done first, dicing your onions, weighing out
your flowers, all that stuff. I never start actually cooking something until all that stuff is all.
The old stuff is my mise en plus and the reason for that is because that's one of those things that through training, I can now all the things that I try to do in my everyday life to assuage my ADHD and make my ADHD less of a, you know, a problem are because I was taught and trained to do that in a culinary settings very well, because in a culinary setting, because things are happening so quickly, you can't waste time misplacing. Thing or wondering where something is.
You have to have a perfect map of your entire station in your head. Just you just have to, I mean, you don't have to, but if you want to be good, you have to. And so it's one of those things where I guess through through training and practice My THD doesn't like disappear while I'm cooking. But I'm confident that I'm doing everything I can to make it comfy, you know, to to sit there and start right in the face and go, hey, ADHD. I know, I still have you how you doing.
We're going to do this, and it's gonna Be great. So anyways, so there's cooking for me, there's like prep and then there's action and there's plating and plating is the goal for me. If you're, if plating is enjoyable, you've done everything, right. Plating is, is when so, for those of, you know, I'm sure you have some idea what plating. And so plating is when you literally put the food on the plate for the final time in order to serve it. And if you if plating is good,
if plating is going well. That means you did everything else before that. Well it means everything, you know, plating something that You know, is subpar feels like shit. So, if you're feeling good while you're plating, that means you probably done a pretty good job. And so basically, from the moment, I start that cooking process of prep. All the way through plating. I'm largely in a flow State and as problems Arise, My, it's also a special in a professional
setting. When that stuff is happening. It's a rare time when the world is going fast as my brain is, you know, so in a kitchen when things are going really fast, tickets are printing, people are coming in behind you and just things are moving. That's how my brain is normally. And normally it's really obnoxious to have things move. So slowly only rains going so quickly, but At kitchen during service things are moving that quickly. And so, my brain is finally like, oh God, finally
everything. Like I can finally just everything is keeping up with me which is not to say. I just want to point out that when when I say that like an ADHD person thinks quickly I don't mean that we think well necessarily just we think a lot and quickly you know. So I just want to point that out. I'm not saying like my brain operates, it four times the speed of a regular bed and said if that but anyways, then clean up is awful. Fucking hate it. Just just hate it. I pretty much don't.
Like anything except for the actual Act of being there and cooking that I very much like, but you brought up a second ago when you lawyer Ed me, hmm. That if I'm so concerned and so aware of the fact that food is degrading over time. Then how is it that I can eat a four-day old piece of pizza sitting on. Let's consider it on the counter and I think that comes down to it. One of the most fundamental questions about like The Human
Condition, to me, right? I'm wondering, is this is four day old Pizza. All right, I'm going to teach them on it. I'm going to talk about the human conditioning as it relates to, four-day-old beats. All right? My body is ready. So one thing about cooking but I find Awesome that I very much like aside from the process and aside from all that just the
concept of cooking. And why I think it just scans for me is that it's not about you, it's not about the cook, it's about the person you're serving. It's about making that person happy with the thing that you make green. Light know that the thing isn't perfect, but the person's glad to have a cookie and that's what matters. So when I'm cooking for other people, I will fucking make the best wall and to the best of my ability. I will make good food. I want it to be on. Time.
I wanted to be high quality to the best of my ability. If I'm making food for anybody else, whether it's my Mom. Hi, Mom or a stranger. It's just, I want this person to have. I want their day to be better because they're eating something that I made. when that starts to break down is when you're cooking for yourself, Because now the person you're serving is you mmm, right? And I don't, I mean this I don't advocate for this, but I'm so I've noticed this through experience apparently.
I don't give a fuck with that guy eats because it's just me Eric. So I think cooking for well, I think my ultimate point is cooking for yourself is inherently a practice of self love and I think that's why it's I don't want to say it's important to cook for yourself but it is, it is useful in way. More ways than just Sustenance to cook for yourself. You're training yourself through repetition that I am. You I am valuable, I'm worthy of
eating good food. So if you're if I'm cooking something for myself and I burn the shit out of it and I just got like you know whatever it's just me I'll lie don't care. That's not being kind of myself if I'm cooking something for myself and I want it to be amazing. It's because I have the same love for myself that I have for others when I'm serving them. And I think trying to discover the same love, we're trying to afford yourself the same love that you so easily. Afford to others.
Katie that thing that I always say that you hate right, I think that's one of the hardest journeys of life and I think through cooking, you can do that. Congratulations. You did a medicine middle of the episode Charlie. We're really proud of you. Take a sheet, you should on a stump, some orange slices and some Gatorade. You should those things put the orange slices in the Gatorade. It sounds like he's speaking of cooking. Yeah. Fancy watch out. Hey guess what?
We have. Some really important and exciting news. Our 2021 tour is expanding. We have picked up quickly three. Yeah. Three new conventions in the past. Week. It's getting a little crazy. It's kill out of control. We're really excited about it. And did we write down the dates to tell you in this interstitial? No, we did not. We used to be able to just say them because it was only a couple that now there's a whole bunch.
There's like nine. If you head on over to infinite Quest podcast.com and click on tour dates, you can see if we're coming to a city near you or we're going to be in Madison, we're going to be in New Hampshire. We're going to be in other places that exist. I get to go home. You do get to go to be in the Quad Cities at the end of August. Yeah, yeah, so that's super silly Pizza, cool and I'm so excited for you to experience. Quad City, Pizza.
So anyway I'll head on over to a quest podcast.com click on tour dates and find out where we're going to be so you can come say hello. And and now back back to the show transition. We can cut this part out if you want, but I do want to point out that there have been two times in the history of this podcast, that you have specifically described herself as being in a flow State. And I'm just, I think that's what was, what was the other one? Do you remember?
I'm gonna, I'm gonna raise an eyebrow at you. Was it coming episode? It wasn't, it's not a fruit snack learning of soda, okay? So it was in, it was in one of the, the Tank Episode. Yeah, I just want to decide is what we can catch. You know, I just I just I just am wondering if you put that together or not. Anyways, do you find that when you cook for yourself? You care. Less about the quality of your cooking them. When you're cooking for others,
I don't cook for myself. So I don't have an answer to that question. Hmm. Why don't you think cook for yourself because Ritz crackers and cheese slices exist? Huh, huh? I guess I'm trying to I like I cannot stress like as much shit as I give you for eating, like old as Pizza. I cannot stress. How much of a little garbage
trash raccoon monster. I am when it comes to feeding myself, I cannot remember the last time that I was like, oh, I'm home by myself for whatever reason, let me get out the old frying pan and cook. Like I I have not cooked for myself in easily years and I'm like and I'm talking like I'm gonna fry up an egg like I know I will eat a cliff bar before I get a frying pan dirty if I'm home by myself. Oh yeah I mean why just want I do want to clarify that.
I rarely cook for myself rarely cook from right if we're if you are over I'll happily cook for the two of us but I do rarely cook for myself so I don't want to do a holier-than-thou thing. It is, it is rare that I cook for myself and if I do it's usually because I The satisfaction of making the thing, then eating it. I had honestly, like, it's sort of like building a model like it's fun doing that. But once it's finished, it's just like what? Yeah, just sits there and get it.
Now, I have this piece of garbage now, I just eat this thing. That's, that's weird like it's fun tasting it. But like the meal itself. It's, that's an experience I want to give to other people. Like I saw this Tick-Tock and I was this guy and he's like, I'm just hurting, you know, like a tick tock cook. And so it's like always like beautiful and amazing and you know like just perfectly played it and whatever the Apparently
his roommate didn't know. That he cooks on on Tick-Tock and so he was like oh yeah this is like whip you up some breakfast and so he like put together this like just like extraordinarily like just sexy like a sexy brunch and the roommate was like way and I was like I cannot imagine like you know I just like but like carrot like carefully.
Like just taking like the creme fraiche and like you know putting it like just making like the little ball on top of like the little thing and it was all it was. I was like, I Can't like sometimes I will I will use shredded cheese instead of slicing cheese because slice cheese involves having to unwrap the individual needs of cheese and that takes a lot of time. Eric, I would rather just sprinkle some shit like some some crumbled cheese and then, you know, maybe I get some on my cracker.
Well, I mean, The the jury body welcomes. We're bastions of mental health, advocacy education. This is just me admitting publicly that like I can't remember. The last time, I had like a hot meal that wasn't true, anybody else? Great Bastion of self care about you and I think you when I take, you know, some effort to try to be like, we're not the things
that we talk about. We don't talk about them because we have been massively successful at them and we have we have completed all the journeys of self. Love and we absolutely have not, that's that's I salad. Why we do what we do and we're not embarrassed about it. There's like, there's like, very certain categories where I feel like I'm so under qualified to talk about like self-care and like food is one of them because like, not only is it just like the whole, like, cooking conversation.
But then there's like the whole like eating disorder conversation which like we haven't even gotten to. So it's just like if I'm even like feeling like I'm deserving of food that day like then that's like it's like a whole other Our conversation. So it's just like it's just like this episode is fun for me because I'm just like, yeah, sometimes I make cookies. Cool. Good talk everybody. Hmm, do you think would you like to it? Can we do want to talk about
eating Zoila gonna do it again? Okay, no, it's fine, I'm fine. That's fucking, that was like my whole start, dog, those like I'll buy whole. That's how I started talking about like mental health was good. It's just got tired of people dancing around the issue was like fuck it huh? It's like before take tag. Do you think getting Into a habit of cooking for yourself. And when I say have it, I don't mean every day. You're making chicken cordon bleu or something.
Like, I just need occasionally, you know, right? Do you think occasionally cooking for yourself would eventually? I don't know if the word is help your eating disorder, but do you think it would it would further your relationship with food for bet For The Better or For Worse? I think it. Hold on. I have to sneeze really bad. Let's go podcasting. Hold on. Wait, wait. We're leaving it. I think it's I honestly think it's like it's neutral. I think that's a neutral thing.
Because like my relationship to food doesn't necessarily have to do with like the action of making it it's the fear and lack of control. I feel in conversation with food and when I was in the like throes of my eating disorder like really really bad, I used to bake a lot. And I would bake for other people and like, my theory.
My like therapy theory is that? It's because like, not only did I have like so then I was like, sort of like vicariously, like controlling the food around me by like baking it like making it into something else but then like I could extend the care that I wasn't able to show myself to other people by being like I made you this cake for no reason and here's five more because like I just I just non stop making so I got like really good at baking soda. Like during that period of my
life. So like I think they're connected, but I think that like the act of like making meals for myself, like I don't necessarily feel like that relationship would would change because it's like I feel the same way about Clif bars that I do about like, you know, a beautiful French toast brioche or whatever. Like it's still food and I either have to eat it or I don't have to eat it. You know what I mean? Like and so this is badass. Sir. No, I totally got this.
I remember when before I started cooking at all, I remember thinking what's the point of assembling a sandwich? Like I don't get the point, why wouldn't you just eat the constituent ingredients? It's less work for the same nutrition that's like a whole thing in like, on like depression Tick-Tock. Oh yeah, eating just ingredients or something. It's of a sandwich.
I still like in part of me, I still, you know, think that sometimes yeah I try to like, talk myself out of it now but what The point of assembling a sandwich, it's the same nutrition and it's less work. If you just need to constituent Parts, why take the time to put together the sandwich that doesn't make any sense and for whatever reason, I will always put put the sandwich together for somebody else, but I will very rarely put the sandwich together for myself.
And I think how do I say this? I think there's a cycle going on. I think I don't put the sandwich together for myself because I don't give a fuck about myself. I mean, I'm working on it, I'm not advocating for not giving a fuck but on some core level. I don't consider myself to be as worthy of the Finer Things in life as other people.
So I'll never put the sandwich together for myself because I don't find myself Worthy. But rather than trying to rather than just trying to arrive at a place where I find myself worthy, therefore, I will put the sandwich together for myself. I found it helpful and I would advocate for this to start with putting the sandwich together because our brains are immensely complicated but also very simple
in some ways. And if your brain consistently sees, you doing something that you only do for the people that you care about, Out for yourself, your brain will start to get on board with that idea. So not just starting from a place of I have to consider eventually, consider myself worthy, such that I can make a sandwich for myself, start with making a sandwich fries. I mean do both, you know, but you can also just start with making the sandwich.
It'll feel weird. It feels weird to cook for yourself because it's like, why am I doing all this work? When I could just be eating the ham and the cheese on the, in the, whatever it feels a bit strange, but eventually it gets easier and eventually your brain just starts to Consider yourself somebody that you value as much as the customers that used to come to the restaurant. So they worked in and stuff. I just realized like and I just had a podcast break 300i.
I just realized In This Moment. I'm formulating this thought I just realized in this moment that I think one of the reasons why I don't cook for myself is because then I have to like actively make a choice about what I want. Whereas if I'm cooking for other people, I have inherently gotten their feedback about what they want. So I know that I that the answer is correct.
Whoa, I'd never thought of that. Yeah, that's part of it is that because like if I'm cooking for myself, I can make anything Thing in the entire fucking world. But if I go. Hey, do you guys want lasagna and like, you and Chris go. Yeah. Sure. We'll have lasagna that I'm a great eye. I'm sort of ambivalent about lasagna like I could go for lasagna but like the people around me have been like, yes, I would like lasagna and so I know
them. Therefore, it's like the correct choice or like the best option right now. Where is like, you know, if I go, hey, do you want lasagna and you go? No, I'm really feeling Sushi. Then I go. Okay. Well, then I can, you know, I don't like bad sushi. I'm just not very good at it, but does that make sense? So like, that's one of the reasons why I don't like cooking for myself. Because I'm like, immediately paralyzed but like, well, what do I want? And I'm like, fuck fine. Oh yeah.
Jeez man. You had never thought of that. I think we had a conversation in the car the other day about how if what it's easier to do things in a professional capacity, Sometimes than it is to do them on a personal capacity. Like if you have to write a long email, if it's a professional matter, it's just there's, there's an external thing.
Dictating the fact that you should be doing it, it's like this is objectively what I should be doing right now fine, but if I'm writing a personal email to ask for a favor or just to say hi or whatever, there's an Infinity of possible ways to approach that. Yeah. And I don't know which one I want. So that's that's just crazy. I never really thought of that, huh? But I I think most of the time when I cook for myself, which again is rare, especially with
the kitchen I have. Now now talkin shit, I'm very grateful to have a place to live. When I cook for myself it's usually processed focused. And I think this is might be the case for you to which is I'm the reason I'm doing it is because I'm interested in making the thing, I'm not interested in eating the thing. That's that second that comes after. You know, perhaps I meant you're like great, like and I really like sushi but I'm interested in doing the process of doing it.
That's what I enjoy eating. It is just, you know, sometimes a bonus sometimes a liability, but the process is what I enjoy and I guess In hmm. Huh. I guess in that way. Sometimes my ADHD can help me cook for myself maybe because The question of, like, what do I want? Is a really big fucking question? I mean, what's especially when you have ADHD and the question of like, what do I want to eat tonight? Can very quickly spin out into what do I want in general in life?
Who am I know though? It can be a very hard question. Be like, what do I want to eat? But what would I find? Interesting right now, My THD does it all the time. I watch a cooking show and the guy will make sushi or something. And I'll be like, oh I suddenly I'm hyper fixated on Sushi, I need to make sushi to night. I mean, that's how I originally got into bread. As I watched a video on YouTube of a guy making bread in my brain was just like, we need to do that right now and then that
became like a whole career. But so I think, when I focus on the process, my ADHD is like, oh yeah, what would be cool to make right now? Or I also, I very rarely start from, I'm going to cook for myself. What should I make? It usually starts from. I'll see anything or hear about a thing or like last night when you're watching, you know, Great British Bake Off. We're like, I'll do. Let's do historical.
Aching like that would be so much fun really starts with the interest, and then eventually, I'll do something about it valid. Also, we can call her best friend. Ruth Goodman was going to say, get her advice. We should reread her buck and cook the stuff from her book. And then eventually when we're in Times Square like hosting, the New Year's Eve thing when Anderson Cooper is what a distant memory. After some Cooper and Kathy Griffin's replaced by the two of
us having fun. I do that, they look cold. We can have roof Goodman on as a guest I'm saying. I could put my dragon, I get, I was hands fisted lie. Saying, if we ever have our own show, it'd be fun to have roof Goodman on to make. What those the first New Year's Eve? That was the first show that I thought of. Okay, we just came to mind was the first time you didn't go with like talk show.
No interview. So I can't effectively night shows what are the morning shows with like, you know, what's his name? Good Morning. America like is Michael Strahan and, and, and the people. I don't know if we've ever show like that. We're doing some historical baking with Ruth could been. So there's about 15 minutes left in this podcast. We're Going to move on for whatever the fuck. That was Eric, you're a cook or a chef kind of, what are your
Pete? What is, what is like your top three pieces of advice for people with ADHD who struggle to cook either for themselves or just in general? What advice do you have? And you are not allowed to use the words Meson blast. What? I'm just kidding. That's going to be our first one in a minute. Course it is. Well, huh? One, I'd say. Me some plus, get your things ready before you start, because something it can be really frustrating about cooking when
you have ADHD. Is everything is kind of time-sensitive. Some things are very forgiving. But like, you know, if you leave a thing on a burner for too long, it's going to burn in that stuff like that. And so, if you're very concerned with like, oh shit, where did I put the whatever-the-fuck? Then that can become a very bad experience in a very shameful experience, very quickly. So make sure, you know, where all your stuff is first lay things out. Keep things visible.
Keep a lot of counter space around so that you can see the things that you are using. That helps a lot that can save you. A lot of mistakes that might put you off cooking in general. Another thing. Is I had something. Well, there's some like weird specific practical things. Like if you have a gas stove, only if you have a gas stove, not electric, you can take apart the top of it, you can take off the The Big Iron guards in the
little lid. Things that go over the gas things, take everything off, lay down tin foil and then poke the holes through the things, that little Spiker sparker things are going up and there's a hole for the gas to come out and then put everything back. Other. So you have a big layer of tin foil underneath your range that helps with clean up so easily then rather than having to like scrub your your range. You can just like once a week, just replace the tin foils. Super easy.
That's very, that's very specific. But holy shit. I cannot imagine my life. I didn't do that another one in this. This this depends on the person. Some people I think would be really into that. Some people not so much but learning about the science behind cooking or at least the general about how cooking works. Is really nice because one that allows you to problem-solve more efficiently or more effectively and it's also a joy it allows you to play more.
The more, you understand how things work. The more you can go like oh they call for shallots but I don't have shallots, I do have red onions. Those will do so like understanding which things serve, similar functions and why I highly recommend the book on food and cooking by Harold McGee. It is dense it's basically a textbook so it's a lot of it is like goes right over your head because it's just like but if you're wondering how Like, what's up with water?
You know, what's up with? What, why is it that when you cool most atoms down and stuff they get smaller, but water expands and breaks pipe and stuff. What's up with that? Why why? Why is that? It's a great book for answering those like really specific questions about about food and stuff. Highly recommend that and also start with simple things. I mean you can make really really really, really good food with like four ingredients.
My mom and I used to cook out of this cookbook called a for ingredient cookbook and it was every recipe only involved four ingredients and that was Like that was the first time that cooking was sort of demystified to me, you know or it's like you know people who cook it, very high levels. It's not just that they're doing things that are insanely
complicated. Sometimes they are but it's also just taking ingredients and Taking ingredients I guess and allowing them to be what they want to be within the context of a dish. So you can make you can pick a couple flavors, you know, lamb Rosemary and redcurrant I think was one of them and throw them together and make a really nice meal. Out of a couple ingredients. Keep things in your freezer, lots of proteins.
Keep them in your freezer to bust out have a lot of spices around and just play just remember to play. I think that's important. That's very good advice Eric. Yeah, I brought up earlier about how my relationship to cooking is very much built on my relationship to classical music and we got like ten minutes left. So I don't know how much I do it but so I was so ready for that. You're running aren't. So I went to a boarding school for to play music in high school for 11th and 12th grade, I
played classical guitar. So I was in like the classical group. There were also people there who wrote who played jazz music and I took one Jazz class my senior year, but I always, how do I say this? Okay, I think of it this way. If you needed to recite a speech in German, you need to give a speech in German, but you don't speak German, maybe you do, but pretend you don't for the moment. You likely could figure out phonetically how to pronounce everything you could learn the
meanings of all the words. So, you know, how to which ones to emphasize, you know, when you know what points to emphasize you could give a good speech even though you don't actually speak German, you could still memorize the speech and learn what the words mean and learn how to pronounce them and all that and give a very good. Speech a speech. So good. In fact, somebody might hear it and think, wow, that person speaks really good German.
When in fact, you don't you're just good at that speech. That's the difference between classical music and Jazz to me. Classical music is like learning the speech whereas jazz is like speaking German and I never spoke music. I still don't. I got pretty good at memorizing speeches in understanding them and making it so that I could play them such that somebody might look at me or listen to me and think, wow, that guy really understands music.
When really, I'm just good at understanding music that other people have written. So I was, I was always in my head and this is not me talking shit about classical musicians. I'm trying to get over this this the series of thought. So I don't necessarily subscribe to us now but when it comes to following a recipe, I can follow a recipe precisely and accurately very well. That was my job for a decade. My job was not even to make good food.
My job is to make my chefs food to make exactly their food. What whatever I thought about it, it does not matter. My job was to execute with, they wanted me to do and I learned a lot through doing that but I never Spoke German? I still don't speak German. I'm not fluent in the language of the culinary arts. It's very hard for me to take ingredients in just make a thing out of them. I can make something that is fine and whatever.
But cooking at the level that I was that, you know, I was proximal to for a number of years, I never got there. I don't think I ever will, because I don't really care to taste Gap. I think there's a taste Gap thing. Yeah, I'm calling. I'm calling. Fuck you taste Gap. What's the taste a phenomenal cook? I oh, fuck you. Fuck you. I'm validate all of your feelings.
You're a phenomenal, cook. Don't think there's no. Like, I'm gonna I'm arguing with you right now, because I feel like you do this shit all the time. I'm calling you out about it Eric because like yeah, you worked with like world-class fucking Chefs. Of course, you're like, I can't do what they do because like like you don't have like the same training but You are an incredibly talented. Chef the same way that.
Like, I've like, it frustrates me because you're so talented and you're just like, I'm terrible at everything. Terrible, that to youth, we use online. I gotta say, Katie like this isn't me talking shit about myself. This is just me. Trying to be objective about this. No, I'm not. No, I am not. I am a very useful cook. I'm a damn useful cook, but no, I'm not. I cannot, I could not write a
great menu. I just couldn't And I'm not that's I'm not saying could learn, oh yeah of course I feel like there's the the conversation that you're having is like there's like this like inherent like some people are born speaking German. Oh no. I feel like that's like that's where you get hung up. Like I'm calling you out because like that's an it's just you just like if you went to culinary school you'd be fucking brilliant. Yeah, I mean, that's not what I mean. I don't mean to say that.
There's some people inherently speak German metaphorically speaking. Yeah, I don't mean to To say that at all. I think my time in The Culinary world. Was constantly asking me, how much do I really care? How much do I care? How much do I value? Good food when I see good food, or eat good food. Do I do, I have like an existential experience. Do I do?
I feel like I understand my place in the world when I listen to a lot of classical music, I abso-fucking-lutely do and that might be inherent, that might be something that like I'm so excited. I don't know for our anniversary, we're going on excited to take you to gun. Show. But with cooking through it, you know, throughout the decades that I was cooking
professionally her. You know, it was almost I think was like eight eight plus years I was constantly sort of asked, like, how much do you really care? You know, my first real, real cooking job was in Napa California and I was way out of my depth. I got the job through, like, nepotism and white privilege, but hey, I got the job and I was going to do my best and I did. Something close to my best, for a couple months.
I kept pushing myself as hard as I can, and every time I thought I was going to quit, I have to ask myself. Am I trying as hard as I can? In the answer was always? No. And so I would try harder and give it another week and eventually when I finally did quit I still don't think I was trying as hard as I could have, but I was trying as hard as I was willing to and finding that line, was fucking weird and hard. I had to acknowledge the fact that I value a shit ton.
About professional cooking. I value the skills, it teaches you, I value the organizational skills, I value the language that cooks use, I value the respect for, like, food in the natural world. I value so much about it but at the end of the day I just don't care about excellent food the way that I care about excellent music or excellent, you know, poetry or art or something like that. It just doesn't scratch that same image for me.
And so, I admit that if I buckled down and went to culinary school that I could become a pretty good show. Chef. But searching Within Myself and realizing I don't want to that was a really fucking weird journey and It ultimately like I mean I was a cook up until we met up. I was a cook for the first. Pretty much the entire first season was podcast.
I'm still cooking, I still loved it, but at the end I love but the things I valued about it we're process-oriented where science based at the end of the day, the final product of the food and eating something that's like Transcendent. I just didn't have that. That tastes, I don't, I don't care that much and I don't think that's something that I was capable of learning or cared to learn it. But even if I could, and that was a really hard judgment call to make, I don't have anything else.
That was a really I was I was going to be like, maybe we should just, we should keep wishing. I was like, okay, Eric? What's the best meal you've ever eaten? Oh man, I don't know. Um, I don't know. See that's the thing. I don't know. I think because I've probably eaten something incredible before but It doesn't, I don't recall. I remember the first time I heard, you know, rachmaninoff's third piano, concerto.
I remember the first time I heard mahler's eight, but I don't remember the vast majority of the quote unquote, good food that I've ever eaten because it just didn't strike that thing for me. I mean, right off the top of my head, there's my grandfather's Bolognese is fantastic. My grandfather is flank steak in the sauce that he makes is
fantastic. And I don't seem to want to discredit that because those are my favorites for emotional reasons because that's entirely valid as well, but I don't know, I don't know. This is a skirt answering this episode might require a part 2 after I unpacked. I feel like I always feel like we got to that point where like we just like we just got to the box and we are like oh cool, we open the box and there's a bunch more boxes inside.
Well, it's like, I've been thinking, you know, for a week about what I want to talk about and but it's just hearing it out loud. I'd hear myself. Say it out loud. Like I'm also sitting across the table from me listening to this and I'm like, responding to myself in real time in my head and so it's weird. It's like you can't you can't do an episode 2 of a podcast without doing an episode 1. Because of episode two is a response to episode 1 but anyways thank you so much for
listening to whatever. It's all good, hit knows what those hard-hitting. Podcasts truths. Oh my gosh. Can't have a part two before you have part one. What episode The Cooking episode 2 is going to be called cooking to Electric Boogaloo. I'm calling this one cooking part 2, just to be a shithead. Oh, that's something that everyone's gonna have to scroll back to the, it was like, well, where's the episode 1? I don't know. See that's the joke.
Anyways, I won't do that moral of the story might, my big point. My thesis is cooking for yourself as an exercise and self-love and even if you don't love yourself cooking for yourself, Might convince you that you do because you should and do I like that so much? That was very nice. Yeah. Good job thanks. Is this do you want to have it? The audio Fade Out as we're saying this I guess we could Fade Out at this point. Yeah you want to fade out right now. You want to order some takeout?
Listen. How quiet. We're getting so close. You can barely hear me now. And that's it for all of us here at infinite Quest this week. But hey, before we go, we just wanted to say thank you to our very new patreon sponsor. Yeah. I also wanted to say, rabu PayPal popo, it is very late and we have been doing this for a very long time. I really want to say it though, it's creeping.
It is. So as is now tradition here, at Quest. We'd like to welcome the following people, to the infinite Quest family, you ready? Yep. Eric prydz. The okay. I just saw this isn't matter. This is a little bonus podcast. It's a podcast in the podcast. Yeah. But so, my guitar was just sitting. It was just sitting minding its own business.
And to straighten just broke like a parrot, like nobody touches it. Nobody is just like a ghost came in, like Snapped this during and so, Eric doesn't get to play his guitar this week. So he's going to contribute by beatboxing I didn't know you're gonna do that. No, no, no, see reaction that's gonna depend or doesn't go back in the Box, okay, can't put the cat back in the bag. I really bright. I just wanted to be punctual laughing. Okay, okay. Oh no. All right.
Okay. Okay. Okay. This week we have some new people to think it's like a wrap and the first person we've got is Haley, and then we've got Everett as well. Don't forget about Caitlin and Persephone and also eyelid, which and Leon beat Thank you all so much for your support, so good at that little face. everybody, I was going to finish the song but I feel like that Okay, that was honestly, I was like prayer. That was pretty good.
So he everybody, thank you so much for supporting and Finnick West. When you become a patreon sponsor, it helps us support our mission of Education, advocacy and education and it's a going to our 2021 tour because it turns out flights cost money, who knew you can't just drop your arms and fly. They don't pay you to go to conventions. In fact, this one back, do not behave, the comp your room, the concrete Patcher. Yeah, sometimes But we're not fancy enough to get to get to
get the flights paper yet. That's next year's goal. Also, if you made it this far throughout the outro one. Congratulations. I hope you're okay. Yeah. Are you okay? But if you made it this far, then that means you like us enough to come to our twitch streams. Katie and I both could live on Twitch. Every weekday. Katie goes at 11:30, 11:30 Eastern. I follow immediately at 12:30 Eastern. Let's kto Source but the 0 is a 0. Somebody's can't pick on my.
It's me. I mean it's twitch.tv slash schedule source and is it you camping on the? I think so I think I signed up for it. I can't remember the password. Okay, well your fancy to its partner. You're like awesome strength of an email. And listen, I am twitch.tv slash. Hey goodes. So if you want to do the, the kto show followed by the hey goo Daily Show. It's a really good. It's a really good way to the Kyosho. The kiddie show like that, well then I was going to call myself
the kiddie show after show. But you know, I want to let you know, I'm sort of like Garfunkel and Oates. Yeah, I was going to try to do that to God, I didn't anyways, thanks so much. Being here. Again, if you've made it to this file into the outro, I hope you're okay. Everybody. And for all of us at infant Quest as always, drink, some water, take your meds, eat a snack, be kind yourself be kind to others and we'll see you next week. Transition. I was going to say my cool Fade
Out phase. No, never no. You tow transition from me.