Latest / The Wes Carroll Morning Show / Make Those Memories

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Make Those Memories · The Wes Carroll Morning Show

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Speaker 1: The news, opinions, commentary, and interviews you need to start
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Speaker 1: your day.
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Speaker 2: You're listening to the West Carrol Morning Show.
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Speaker 3: Wednesday morning, a fourteenth day of January. I'm West Thanks
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Speaker 3: for joining me kicking off your day with me. Had
0:20
Speaker 3: kind of a unique experience for me yesterday and it
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Speaker 3: was fun. I wouldn't have known going into it. And
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Speaker 3: I'm just offering this as a little anecdote and a
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Speaker 3: little bit of maybe some advice for you, because I
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Speaker 3: did something out of character for me yesterday in a
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Speaker 3: lot of ways, and I just thought I would share
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Speaker 3: my experience with you just a little bit, just a
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Speaker 3: quick little anecdote and maybe a little advice. I don't know,
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Speaker 3: I don't know who else need. I probably needed to
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Speaker 3: hear this prior to yesterday, and I'm not really sure
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Speaker 3: why I broke character for me, So I'll just say
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Speaker 3: this little history. Several years ago, my family went to
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Speaker 3: New Orleans to visit a friend and we got there,
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Speaker 3: we were and it happened to be Marty Gras. We
1:15
Speaker 3: weren't going because of Marty Gras, it just happened to
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Speaker 3: be that particular weekend. That's when we had a holiday
1:21
Speaker 3: weekend and the kids were out of school a little longer,
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Speaker 3: so you're making that kind of a drive, that kind
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Speaker 3: of a commitment of your time, and then you say, well,
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Speaker 3: we need to be there for a few days now.
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Speaker 3: This is one of those things where it's one of
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Speaker 3: Jill's very dear friends that we went to see. All
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Speaker 3: of the coordinating, all of the planning, everything involved in
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Speaker 3: this trip was not done by me, and that's true
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Speaker 3: of many of our trips, although Australia in the summer
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Speaker 3: of last year, I did a lot of that planning,
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Speaker 3: at least the initial planning the flights and coordinating things.
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Speaker 3: Jill a lot once we got there, and there was
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Speaker 3: a lot of organizing of things. But this particular trip
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Speaker 3: to New Orleans, we were literally in the car probably
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Speaker 3: you know, deep into Alabama before it even occurred to me,
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Speaker 3: wait a minute, We're going into New Orleans during Marty Gras.
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Speaker 3: That's how oblivious I was to the situation. I just
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Speaker 3: didn't know. We had a great time. We partook in
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Speaker 3: some Marti Graus activities, parades and things during the day
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Speaker 3: were great. We had a great time at those. We
2:35
Speaker 3: had fun. We did some you know, foody exploring around.
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Speaker 3: We went to various must go to restaurants and places
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Speaker 3: and you know, partok in the daytime activities of Marti
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Speaker 3: Gras and I have shared this a few times just
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Speaker 3: as a side note, because we were there and I
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Speaker 3: just talked about this, I think the other day because
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Speaker 3: of New Year's but because we were there, we thought
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Speaker 3: we'll venture out and explore a little bit of Bourbon
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Speaker 3: Street at night, just Jill and I without the boys.
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Speaker 3: We had a babysitter there who could keep an eye
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Speaker 3: on them. This was years ago, so that's what's what
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Speaker 3: we did. We regretted it almost immediately and we thought
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Speaker 3: we got to get out of here. This was We've
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Speaker 3: experienced it. It is the show that we have been promised.
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Speaker 3: As far as something that we probably didn't want anything
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Speaker 3: to do with it, it was that it delivered on
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Speaker 3: that kind of show, and we got out of there
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Speaker 3: very quickly. But we checked a box. We did Bourbon
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Speaker 3: Street during Marty Grass. One of the other things that
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Speaker 3: we did on this particular trip was we went to
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Speaker 3: a restaurant that we had never been to before, and
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Speaker 3: that was a restaurant called Raisin Canes, and it began
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Speaker 3: a love for this particular chicken finger joint by Luke.
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Speaker 3: Years passed and over the years, anytime we were in
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Speaker 3: a situation where there was a raisin canes that was
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Speaker 3: going to be nearby on our trip, and he is
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Speaker 3: someone who when we would say, hey, we're going to
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Speaker 3: make a trip to you know wherever, he would immediately
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Speaker 3: start looking up how many raisin canes are nearby. We
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Speaker 3: went to Kentucky a few years ago and Luke was
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Speaker 3: looking for raising canes locations there. We went stopped at
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Speaker 3: a raisin Canes. I don't know exactly what it is.
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Speaker 3: A lot of people say, what is the appeal of
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Speaker 3: this place? It has a very strong cult following. Yes
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Speaker 3: it's chicken fingers. Yes, there's lots of places you can
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Speaker 3: get chicken fingers. Yes, they have their signature cane sauce. Yes,
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Speaker 3: other places have cane sauce. I get all of those things.
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Speaker 3: They've got a very limited menu. Sometimes that's a good thing.
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Speaker 3: When you've got a limited menu, it means you're focused
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Speaker 3: on one particular thing and you're zeroed in on doing
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Speaker 3: that right. Famously, there have been soft drink companies who
5:07
Speaker 3: have tried to do so many extra things and not
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Speaker 3: done them well. Now in some cases here lately they
5:13
Speaker 3: seem to have done them a little better.
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Speaker 2: And I think that maybe those.
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Speaker 3: Drink machines when you go in a restaurant and you
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Speaker 3: get the you know, you can get whatever mix, whatever
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Speaker 3: kind of flavors you want, those things, I think maybe
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Speaker 3: have helped popularize certain flavors, and people aren't trying them
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Speaker 3: for the first time. They're able to say, hey, I
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Speaker 3: like the fact that I can put grape in a
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Speaker 3: diet doctor pepper or whatever and then have it. And
5:39
Speaker 3: then if they make a grape diet doctor pepper, then
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Speaker 3: people are like, well, there's the one I had before.
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Speaker 3: I want to try that. So uh, I think there's
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Speaker 3: something to be said about keeping your menu very simple
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Speaker 3: and chicken fingers, fries, coal, slow, you know, toast they
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Speaker 3: have their you know, like Texas toast style and that's
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Speaker 3: kind of it. And then the drinks and you know,
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Speaker 3: you know, you could put it on a bund and
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Speaker 3: make it a sandwich, but it's still chicken fingers. And
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Speaker 3: then of course the sauce. So the people who are saying,
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Speaker 3: big deal, we have chicken restaurants, what's the big deal?
6:17
Speaker 3: I hear you. I do, but just know that everybody
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Speaker 3: kind of has their thing, and for my now fourteen
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Speaker 3: year old, this is his thing, and he has desperately
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Speaker 3: wanted to raising canes here in Columbus, Georgia. And once
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Speaker 3: we got news that there was one coming, you could
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Speaker 3: see the excitement in his face and he thought, Oh
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Speaker 3: my gosh, it's gonna happen.
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Speaker 2: We wondered where it would be.
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Speaker 3: We found out where it was going to be located,
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Speaker 3: and he thought, this is convenient.
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Speaker 2: This is great. We're gonna drive by there often.
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Speaker 3: We watched it get built slowly but surely, actually kind
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Speaker 3: of quickly but surely, but the thing went up and
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Speaker 3: it finally opened. Now, I am not the kind of
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Speaker 3: person that likes to go to a place on opening
7:03
Speaker 3: day when it's going to be packed with people.
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Speaker 2: That's not me.
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Speaker 3: That's not typical of how I work, that is not
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Speaker 3: my mode of operation. I don't want to go to.
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Speaker 3: In fact, there's a few places that even when they opened,
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Speaker 3: because they were so busy, mentally, I still think of
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Speaker 3: them as being very busy, and I still don't go
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Speaker 3: there and I haven't tried them. There's another chicken place
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Speaker 3: in that same area that I have not ventured to
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Speaker 3: because when it opened it was really really busy, and
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Speaker 3: I saw lines of people outside.
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Speaker 2: And I thought, no, I don't want to do that.
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Speaker 2: I don't want to stand in line that long for chicken.
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Speaker 3: So it was not anywhere on my radar to go
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Speaker 3: to Raisin Canes on its opening day in Columbus. That
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Speaker 3: was not my plan. Didn't have that in mind. Didn't
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Speaker 3: think this is something that I need to do. I
8:04
Speaker 3: knew at some point I was going to be forced
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Speaker 3: to go there because Luke is going to want to
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Speaker 3: go there, and he's going to want to go there frequently.
8:13
Speaker 3: I don't know that he's going to burn out from
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Speaker 3: eating Raisin Canes. He loves chicken fingers. Jake loves chicken fingers,
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Speaker 3: but not the way that Luke does. I mean Jake
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Speaker 3: loves them, but not specifically this brand loyalty to Raisin Canes.
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Speaker 3: So I had no plans to do this, and Luke
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Speaker 3: told me. We talked about, you know, when we plan
8:35
Speaker 3: our meals for the week, we have you know, our
8:37
Speaker 3: menu discussions and what we think about we're going to have.
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Speaker 3: And when the conversation came up about Tuesday, Luke said,
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Speaker 3: you know, Tuesday night. We already have dinner plans because
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Speaker 3: Raisin Kines is opening on the thirteenth. Now, overnight on
8:56
Speaker 3: the twelfth to the thirteenth, they had people camping out
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Speaker 3: to basically get like, you know, one of their their
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Speaker 3: box meals, which is, you know, chicken fingers and fries
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Speaker 3: and coal slough on a drink. They're combo I guess
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Speaker 3: and a hat and a chance to win Raisin canes
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Speaker 3: for a year. Now, I get the appeal of that.
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Speaker 3: And I've been part of these kinds of promotions in
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Speaker 3: the past. I think that's great fun.
9:22
Speaker 2: It was very cold. It was very cold that.
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Speaker 3: Night, and I saw people intents and things on social
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Speaker 3: media and they were just camped out. And I just
9:33
Speaker 3: in my head, I think, if you know you're gonna
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Speaker 3: get the the chicken for a year, I can get
9:40
Speaker 3: that camping out on a very hard surface in the cold.
9:48
Speaker 3: I'm not telling you not to do this in the future.
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Speaker 3: I'm just telling you there was It was an interesting
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Speaker 3: choice to meet for it to be that cold for
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Speaker 3: people to camp out for chicken.
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Speaker 2: So we knew.
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Speaker 3: So the fact that people were willing to do that
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Speaker 3: said something. And they're not the only other places Chick
10:05
Speaker 3: fil A famously does those sorts of promotions. I know
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Speaker 3: other restaurants too, but good for the people involved. And
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Speaker 3: whoever won the Chicken for the Year, congratulations, that's great.
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Speaker 3: I don't know who they were. I didn't I wasn't
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Speaker 3: part of this event. So knowing that people were willing
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Speaker 3: to do that, knowing that there was a lot of
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Speaker 3: hype about this specific restaurant opening, I knew it would
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Speaker 3: be busy. I knew the thirteenth was not going to
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Speaker 3: be a good day for going in and having that
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Speaker 3: be our plan for our meal for Tuesday. But Luke
10:42
Speaker 3: kept saying, eh, you know, we have a plan. We
10:46
Speaker 3: have a meal plan. So at some point over the
10:50
Speaker 3: course of the day I realized that when he finished
10:54
Speaker 3: up with school, that's probably our best window to go
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Speaker 3: and try to pop in and just see how busy
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Speaker 3: it is.
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Speaker 2: And try to grab.
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Speaker 3: Some for that we would have ultimately for dinner. And
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Speaker 3: just full disclosure, my Australian wife was not raised in
11:15
Speaker 3: an environment where.
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Speaker 2: She ate a lot of fried foods.
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Speaker 3: That's a very Southern American thing. Just know they have
11:24
Speaker 3: fried foods, they just don't eat it as much as
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Speaker 3: we do. So this is not something that's on her
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Speaker 3: palette as far as something that she's going to want
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Speaker 3: to eat often. So she said, I'll find for myself
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Speaker 3: for dinner that night.
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Speaker 2: You guys do your thing.
11:40
Speaker 3: So I picked Luke up from school. We had plans
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Speaker 3: for you know, Jill was picking up Jake yesterday. So
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Speaker 3: I picked up Luke and I thought, let's get over there,
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Speaker 3: let's check it out, let's see what it's like. And
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Speaker 3: I'm gonna tell you it was absolutely bananas. This is
11:57
Speaker 3: before all the high school kids were out, just the
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Speaker 3: middle school kids were out, the elementary.
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Speaker 2: School kids were out.
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Speaker 3: It was absolutely bananas. We were on Whittlesey Boulevard, which
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Speaker 3: is the main road there that runs past the restaurant,
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Speaker 3: and realized that while we were on that road, which
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Speaker 3: is a busy road, we were already in the drive
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Speaker 3: through line, and we did not intend to do the
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Speaker 3: drive through, especially once we realized how long the line was.
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Speaker 3: So we managed to maneuver our way where we could
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Speaker 3: get to a point where we could park in a
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Speaker 3: shopping center that was nearby, not connected, like, we couldn't
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Speaker 3: get into the parking lot for the restaurant, but we
12:46
Speaker 3: did find a place to park and walk over to
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Speaker 3: the restaurant, and I thought, what are we doing here?
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Speaker 2: Why am I doing this?
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Speaker 3: Luke's excitement, That's why I was doing it, That's what
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Speaker 3: I was doing. So we got into the restaurant. It
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Speaker 3: was not bad as far as the busyness inside the restaurant.
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Speaker 3: Everything outside crazy. I mean, the drive through line was.
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Speaker 3: People had to be spending half an hour to an
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Speaker 3: hour in the drive through line, and I can't justify
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Speaker 3: that anyway. Had we gotten inside the restaurant or to
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Speaker 3: the restaurant and found the line running outside telling me
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Speaker 3: that we were going to be standing in line for
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Speaker 3: an hour, I don't know what I would have done.
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Speaker 3: I think Luke would have let me tap out. Thankfully,
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Speaker 3: we didn't have to do that. We were able to
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Speaker 3: move through the line pretty quickly. They were running indoors,
13:43
Speaker 3: not looking like a brand new restaurant. They were efficient,
13:47
Speaker 3: they were helpful. We got what we needed and we
13:50
Speaker 3: were able to we ate a little inside. He asked
13:53
Speaker 3: if we could do that before We then took our
13:57
Speaker 3: basically leftovers home and that was going to be our
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Speaker 3: dent last night, which it was, and Jake was able
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Speaker 3: to eat. Jill fended for herself and Luke was absolutely
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Speaker 3: in heaven. And I say this story to you not
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Speaker 3: to say, hey boy, I'm a great human. I did
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Speaker 3: this for my kid. Ultimately, what we did was we
14:24
Speaker 3: made a memory and.
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Speaker 2: We needed food. We needed to eat dinner.
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Speaker 3: We don't typically eat out on a random Tuesday night.
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Speaker 2: That's not normal for us. But we needed food.
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Speaker 3: And for the cost of just a meal that we had,
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Speaker 3: we were able to make a memory together. We were
14:47
Speaker 3: able to have a shared experience that will remember. And
14:52
Speaker 3: I say all of this to you just to remind
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Speaker 3: you and to remind myself in the future me that's
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Speaker 3: gonna one day be in a similar situation with my kids,
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Speaker 3: with one day my grandkids, whatever the situation is, and
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Speaker 3: just remind myself. And I mentioned to you these memories,
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Speaker 3: these opportunities we have to make, these memories. They're big.
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Speaker 3: They're so much bigger than sometimes we think, Oh, we
15:21
Speaker 3: have to do this big, huge, elaborate thing to make
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Speaker 3: a memory, and in a way we did.
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Speaker 2: It was busy.
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Speaker 3: There were a lot of people that were fighting to
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Speaker 3: get into this restaurant. And I've seen a few people complaining, oh,
15:35
Speaker 3: it's not a small business.
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Speaker 2: This is a big corporate chain.
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Speaker 3: People are selective about that look, and I understand. I'm
15:44
Speaker 3: a small business owner myself.
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Speaker 2: I get it.
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Speaker 3: Believe me, I get the complaints. But we're kind of
15:51
Speaker 3: selective about it. If it's a business that we like,
15:53
Speaker 3: we go. If it's not one we like, then we'll
15:55
Speaker 3: complain about it. And that's the nature of how we
15:59
Speaker 3: kind of are. I mean it is, but this is
16:05
Speaker 3: going to be a little bit for a while, at
16:08
Speaker 3: least a little bit of a game changer when it
16:10
Speaker 3: comes to some of the restaurants in town. I don't
16:12
Speaker 3: know what the long term impact will be as far
16:14
Speaker 3: as chicken restaurants go. But for the purposes of my child,
16:19
Speaker 3: who really likes this place, I had an opportunity to
16:23
Speaker 3: say we'll go on a couple of weeks, which would
16:28
Speaker 3: have been justified, and he told me, I didn't expect this, Dad,
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Speaker 3: I really thought this was going to be something that
16:33
Speaker 3: we did in a few weeks when it calmed down.
16:37
Speaker 3: We still haven't been to the other Chicken place that
16:39
Speaker 3: he wants to go to, and I guess I need
16:41
Speaker 3: to do that now that this raising Canes is open,
16:44
Speaker 3: because I would imagine that other place is definitely going
16:47
Speaker 3: to be a little less busy. They're not far from
16:50
Speaker 3: each other, so I guess I need to go check
16:52
Speaker 3: that out.
16:53
Speaker 2: At some point.
16:54
Speaker 3: So just a reminder, these memories we make with our kids,
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Speaker 3: these lessons that maybe we can pass on and just say, look,
17:02
Speaker 3: sometimes you do what you don't want to do or
17:05
Speaker 3: that you're not really comfortable doing, so that you can
17:08
Speaker 3: make these memories. I'm just passing that along from my
17:11
Speaker 3: experience in my day yesterday. This isn't a boy, I'm
17:16
Speaker 3: an all star dad, nothing like that. That's not what
17:18
Speaker 3: I'm saying. I did something out of character for me
17:23
Speaker 3: so that I could make this memory with my kid.
17:25
Speaker 3: And I have zero regrets and nothing but joy from
17:31
Speaker 3: thinking back about our day yesterday, our walk to the restaurant,
17:35
Speaker 3: our weight in line, our experience trying to navigate and
17:39
Speaker 3: get our way out of the drive through line that
17:42
Speaker 3: was on a busy road. Things that I know I
17:44
Speaker 3: won't forget, and I hope he won't either. Today's show
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Speaker 3: And they do those as well. Seven oh sixty five
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Speaker 3: eight forty five hundred seven oh six three five eight
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Speaker 3: forty five hundred O dccolumbus dot com more West Carol
21:13
Speaker 3: Morning Show. Right after the break all right, after spending
21:24
Speaker 3: quite a bit of time talking about raising canes, I
21:26
Speaker 3: thought this would be an interesting thing to put in here.
21:30
Speaker 3: So when you think you're going through the drive through
21:33
Speaker 3: that having your radio turned down, or not being on
21:37
Speaker 3: your cell phone, or you know, not shouting at the
21:42
Speaker 3: person who's either taking your order, or when you actually
21:45
Speaker 3: get up to the window. Basically, according to fast food
21:49
Speaker 3: workers posting on Reddit on social media, basically say that
21:55
Speaker 3: one of the biggest courtesies that you can extend them,
21:58
Speaker 3: even bigger than those things, is to when it's raining,
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Speaker 3: turn off your windshoal wipers before you pull up to
22:05
Speaker 3: the window. As your wipers are swiping, they are throwing
22:10
Speaker 3: rain and snow and whatever right into the window onto
22:14
Speaker 3: the employees. And they say that they spend off an
22:18
Speaker 3: hours in wet clothes because of it, and basically the
22:21
Speaker 3: water ends up on the floor, which is unsafe, wet, slippery,
22:25
Speaker 3: all those things. So basically, if you are in the
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Speaker 3: rain going through the drive through, turn off the windshoal
22:35
Speaker 3: wipers when you get up to the window, and then
22:37
Speaker 3: as you're driving away you can turn them back on
22:39
Speaker 3: again once they've closed the window.
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Speaker 2: Have you seen this?
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Speaker 3: Utah man diagnosed with a really rare condition that causes
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Speaker 3: him to sometimes speak Spanish, even though he insists he's
22:52
Speaker 3: never learned to speak the language. Thirty three year old
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Speaker 3: Stephen Chase one of only a hundred cases ever recorded
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Speaker 3: of something known as foreign language syndrome. Anytime he's undergone
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Speaker 3: a surgical procedure involving anesthesia, he wakes up speaking fluent Spanish.
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Speaker 3: Started when he was about nineteen. He woke up from
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Speaker 3: a knee surgery. Nurses asked him how he was feeling.
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Speaker 3: He responded in Spanish. Chase says he took one, just
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Speaker 3: one beginner level Spanish class when he was in high school,
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Speaker 3: and he says he doesn't remember any of it, very little,
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Speaker 3: and he doesn't recall waking up after the surgery and
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Speaker 3: speaking Spanish. He does remember nurses repeatedly asking him to
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Speaker 3: switch to English, leaving him completely confused because in his
23:39
Speaker 3: mind he thought he was speaking English.
23:42
Speaker 2: He's had other.
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Speaker 3: Procedures done each time he speaks Spanish for a short
23:45
Speaker 3: time after the procedure. Doctors say that foreign language syndrome
23:49
Speaker 3: can be triggered by things like brain injuries, stress, and
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Speaker 3: general anesthesia.
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Speaker 2: That's pretty wild. Let me say this.
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Speaker 3: This is unrelated, but it's worth mentioning for me personally,
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Speaker 3: I am not someone who spent most of my life
24:08
Speaker 3: enjoying strawberry ice cream.
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Speaker 2: Just didn't like it. Didn't care for it.
24:13
Speaker 3: I would always go for vanilla or chocolate or you know,
24:16
Speaker 3: one of the you know, cookies and cream something like that.
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Speaker 3: Always that was always my choice. And then I had
24:25
Speaker 3: one of my hip surgeries, actually my first hip surgery,
24:30
Speaker 3: second hip surgery, I guess, and I had the procedure done.
24:34
Speaker 3: I woke up and one of the things they gave
24:37
Speaker 3: me for lunch that day, or maybe it was the
24:40
Speaker 3: dinner that night, there was dessert and it was strawberry
24:43
Speaker 3: ice cream. My first thought was, eh, I don't want that,
24:47
Speaker 3: and I thought, well, I'll just wanted something sweet, so
24:49
Speaker 3: I just took a taste of it. Delicious, love strawberry
24:54
Speaker 3: ice cream. Now it may be my favorite. So I
24:55
Speaker 3: don't know how that worked. I don't know if that
24:57
Speaker 3: had anything to do with anesthesia, if that's similar. Is
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Speaker 3: there some kind of foreign language reaction to anesthesia that
25:04
Speaker 3: triggers you to like strawberry ice.
25:06
Speaker 2: Cream when you didn't like it before. I don't know.
25:08
Speaker 3: That's my story, that's what happened to me. That's my reality.
25:14
Speaker 3: If you pledged to read more this year as part
25:18
Speaker 3: of your New Year's resolution, you know you're not alone.
25:20
Speaker 3: There's a new survey that said seventy percent of Americans
25:23
Speaker 3: planning to read more in twenty twenty six, with many
25:26
Speaker 3: saying it helps them feel relaxed, mentally, stimulated, and grounded.
25:30
Speaker 3: More than half of those surveyed said that they preferred
25:33
Speaker 3: books over reading.
25:35
Speaker 2: On a screen.
25:37
Speaker 3: Can I think the screen thing just really I'm having
25:40
Speaker 3: to the blue light glasses.
25:41
Speaker 2: I'm having to wear those.
25:42
Speaker 3: Because I think the screen thing certainly would really tire
25:44
Speaker 3: your eyes out. My eyes get really tired because I
25:47
Speaker 3: do look at screens a lot when I'm working. I'm
25:49
Speaker 3: looking at screens right now as I'm talking. So I yeah,
25:53
Speaker 3: I don't know if there's legit science behind the blue
25:56
Speaker 3: light glasses, but I've been really wearing mine a lot
25:59
Speaker 3: more lately, and I do think it's helped, But I
26:02
Speaker 3: don't know if I'm just imagining it. There's a company
26:06
Speaker 3: in Sweden that wants their employees to spend more time socializing,
26:11
Speaker 3: and they're getting paid to do it. It's a pharmaceutical
26:14
Speaker 3: company called a potech Yerta, and it launched something called
26:20
Speaker 3: Friendship Hour, which lets employees dedicate fifteen minutes a week
26:24
Speaker 3: or one hour a month to hang out with friends
26:28
Speaker 3: during work hours. It could be simple, something as simple
26:31
Speaker 3: as chatting on the phone, meeting for a cup of coffee,
26:34
Speaker 3: and they get one hundred dollars a year to spend
26:36
Speaker 3: on the socializing. The company says research shows strong friendships
26:40
Speaker 3: boost happiness and productivity. One participant, Yasmin, said that being
26:45
Speaker 3: tired and lonely after a breakup made it hard to connect,
26:49
Speaker 3: but now she's socializing more and feels better. The CEO
26:52
Speaker 3: of the company, Monica of Magnuson, said loneliness is a
26:55
Speaker 3: real issue and they want to proactively combat onliness by
27:00
Speaker 3: giving employees the time and tools that they need to
27:03
Speaker 3: build relationships.
27:06
Speaker 2: I like it. I like it a lot.
27:08
Speaker 3: That'll do it for this Wednesday edition of the show.
27:11
Speaker 3: Thanks to our sponsors and Patronspatreon, dot com, slash Wes
27:16
Speaker 3: Carol God bless you for supporting us there and for
27:20
Speaker 3: supporting us just by listening.
27:21
Speaker 2: I appreciate that very much too. I'll catch you back
27:23
Speaker 2: here tomorrow morning.
27:25
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