Latest / The Bill Handel Show / Post Turkey Day Foodie Friday w/ Neil Saavedra

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Post Turkey Day Foodie Friday w/ Neil Saavedra · The Bill Handel Show

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Speaker 1: You're listenings KFI AM six forty The Bill handles show
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Speaker 1: on demand on the iHeartRadio app.
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Speaker 2: Kf I AM six forty Live everywhere on the iHeartRadio app.
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Speaker 2: Happy Post, Thanksgiving to you aka black Friday even grosser
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Speaker 2: aka Brown Friday. Like that's a thing, right, yeah, I know.
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Speaker 2: Neil Savadra in the Morning Crew slightly modified, got Heather
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Speaker 2: Brooker here and sam Zia in for Amy King and
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Speaker 2: Kono respectably respectfully for us respectively, respectively is what I
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Speaker 2: was looking Thank you, smart one and and is here
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Speaker 2: with us as well. Now at the Brown Friday. You
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Speaker 2: know what that plumbers say, it's the busiest day of
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Speaker 2: the year for them. Oh yeah, yeah, but yeah, I know.
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Speaker 2: The first thing is oh but you know what it is.
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Speaker 2: It's people when when they're cooking that much for that
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Speaker 2: many they take shortcuts, pour grease down the garbage disposal
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Speaker 2: and do stuff like that. I bet you know. That's
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Speaker 2: what I'm hoping, right, That's right, right, I would hope. So, okay,
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Speaker 2: let's just make ourselves feel better about that. That's what
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Speaker 2: I'm going That's what I'm going with. However, it is
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Speaker 2: foody Friday today, so we'll talk we'll talk food a
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Speaker 2: little bit. I know, yesterday, I hope it was a
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Speaker 2: success for you. I hope you had fun with family.
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Speaker 2: You know, Producer and I were talking. There was zero
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Speaker 2: politics yesterday. I don't even know that I remember that, like,
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Speaker 2: there was no politics yesterday that I heard it all like,
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Speaker 2: not even a joke or a jab or a talked
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Speaker 2: about all kinds of things yesterday that had nothing to
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Speaker 2: do with that art and making things and catching up
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Speaker 2: with one another and jobs. You know what people were
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Speaker 2: doing in their jobs. Were they happy with their jobs.
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Speaker 2: I don't remember any conversation about politics, which was nice,
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Speaker 2: but all that great food. And really, there is something
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Speaker 2: mentally when you host a party of any kind that
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Speaker 2: tells you we can have too much, but we can't
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Speaker 2: have too little. And you know, I was once told
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Speaker 2: by an accountant when it comes to taxes, a lot
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Speaker 2: of people go, oh, it's like a savings for me.
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Speaker 2: You know, they're going to owe me at the end.
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Speaker 2: And the Accountant's like, listen, the best you could ever
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Speaker 2: do is not oh, and them not owe you. That
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Speaker 2: means your taxes are perfect. That means you're right in
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Speaker 2: the sweet spot. Nobody owes anybody, you're paying the proper
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Speaker 2: amount and all that, and that's kind of how it is.
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Speaker 2: We try and seek to hit the sweet spot, right,
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Speaker 2: don't have too many leftovers if you don't want them,
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Speaker 2: and you don't want people wanting for anything. But inevitably
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Speaker 2: we probably go on the side of too much, right,
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Speaker 2: and that means we have leftovers. So what does that mean.
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Speaker 2: The basic rule of thumb I'm going to give you
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Speaker 2: is it should be eaten by Monday. Thanksgiving is on
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Speaker 2: Thursday every year, and you have three to four days
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Speaker 2: to consume the leftovers or freeze them. And once you
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Speaker 2: freeze them, you have two to six months. Not because
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Speaker 2: they go bad per se, they won't. The bacteria won't
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Speaker 2: grow in a frozen state. But what they do is
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Speaker 2: they can get freezer burn, or they can lose flavor
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Speaker 2: or things like that, even if they're wrapped properly. So
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Speaker 2: the best thing to do is if you're going to
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Speaker 2: consume them three to four days, that's it. That's your
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Speaker 2: guideline for it, and you can put them into different things.
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Speaker 2: I've talked about this before on the Fork Report, which
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Speaker 2: is live tomorrow, by the way, is one year I
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Speaker 2: took Ham and turkey and I purade it. And then
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Speaker 2: I took some of the veggies and made this filling
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Speaker 2: and put it into ravioli and made a raviola Thanksgiving
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Speaker 2: leftover ravioli and used I think I used the cranberry
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Speaker 2: and the gravy to make a sauce and it was magic.
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Speaker 2: But the lovely thing is you can do all kinds
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Speaker 2: of things. You chop up the ham and the turkey,
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Speaker 2: and you get some leftover white rice, and you can
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Speaker 2: make yourself fried rice with the ham in turkey is excellent.
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Speaker 2: There's so many different things that you can do with
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Speaker 2: leftovers to make them wonderful, in addition to just making
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Speaker 2: yourself another plate of Thanksgiving, which I love as well.
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Speaker 2: But sandwiches. Making sandwiches are so great. God getting going
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Speaker 2: out because probably you didn't have any leftover rolls, as
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Speaker 2: I'm guessing, that's usually one of the first the first
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Speaker 2: to go right. So getting those, getting some fresh rolls,
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Speaker 2: maybe putting a little toastiness on them, butter them up
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Speaker 2: and put it all in there. Good night. That's the best.
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Speaker 2: One year I made I made ham pot pies with
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Speaker 2: the leftovers, and they were fantastic, little little individual pot
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Speaker 2: pies and they were great. And doing things like that
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Speaker 2: really wonderful. If you have the turkey carcass, you know
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Speaker 2: you can make stock out of that. You boil it
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Speaker 2: and you can make your own stock. That is what
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Speaker 2: is fantastic that you can add to things. There's so
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Speaker 2: much much you can do with these to rejudge them
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Speaker 2: and kick them up a notch. You can make a lasagna,
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Speaker 2: a white sauce lasagna with both ham and turkey for
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Speaker 2: the meat. These things are they just warm up lovely
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Speaker 2: and breakfast foods. You can put them into a hash,
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Speaker 2: chop them up, put them into a hash. You can
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Speaker 2: add the stuffing or dressing in there as well. It
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Speaker 2: just is oh, all the goodness. All right, We'll come
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Speaker 2: back and I'll break down some more on the leftovers
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Speaker 2: for Thanksgiving as we go through our foody Friday today
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Speaker 2: on the Bill Handle Show, Neil Savader in the Morning crew,
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Speaker 2: go know aware, I am six live everywhere on the
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Speaker 2: iHeartRadio app. Happy Black Friday to you, Nil Savader in
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Speaker 2: the Morning crew. Here, you've got Heather Brooker in for
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Speaker 2: Amy k King, and you've got Samza in for Kono
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Speaker 2: Ann and I are here for your listening pleasure Handle
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Speaker 2: v back on Monday. He's taking some time off and
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Speaker 2: we all had a string of texts going back and
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Speaker 2: forth yesterday and his wife Lindsay sending us pictures of
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Speaker 2: him asleep and his T shirt that was his Thanksgiving Yeah,
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Speaker 2: V neck once with the V neck listen. Very rarely
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Speaker 2: can you pull off a V neck T shirt. And
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Speaker 2: the amount of good looking you have to be for
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Speaker 2: someone to look the other way is pretty fantastical. So
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Speaker 2: that's all to say. Handle doesn't pull it off. The
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Speaker 2: wisp of the gray hair coming up over the V neck.
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Speaker 2: It just is. But we were laughing because Handle is
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Speaker 2: notorious for saying yeah, yeah, yeah, I don't nap. But
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Speaker 2: every picture Lindsay sends us of him, he's asleep. He's
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Speaker 2: just sitting up, is the problem. So he thinks he's
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Speaker 2: not nap because it's in a chair. You're napping. Oh yeah, yeah,
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Speaker 2: I don't nap. Really, this picture with your eyes closed
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Speaker 2: says differently. Any Who, back to leftovers, Foody Friday is
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Speaker 2: here and we're talking about leftovers, being creative with the leftovers,
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Speaker 2: or just making a sandwich. Nothing better than making a sandwich.
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Speaker 2: Last night before I went to bed. I'm like, you
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Speaker 2: know what, I just got a what's a piece of
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Speaker 2: white bread, put a little mayo on it, slept leftover
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Speaker 2: piece of turkey and ham on it, just folded it
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Speaker 2: and it was glorious. I mean that's nothing. It was Artisano,
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Speaker 2: just a white bread. Yeah, and I was just like,
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Speaker 2: this is glorious. I like Artisano. It's a typical American
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Speaker 2: probably sweeter than it needs to be and dowier than
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Speaker 2: it needs to be. Like it, although recently it's been inconsistent.
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Speaker 2: I don't know why. I think Beambo is the parent company,
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Speaker 2: and I like them a lot. I think they make
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Speaker 2: wonderful stuff, but it's been inconsistent, like the texture was
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Speaker 2: either too doey or dry, flavor has been I don't
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Speaker 2: know why. But anyways, I do like that bread. It's
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Speaker 2: just such a sandwichy Americana sandwich. He bred to me.
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Speaker 2: But anyways, that was one of those things, and that's
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Speaker 2: a that is going to do it. But it doesn't
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Speaker 2: mean that if you have a lot of it, that
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Speaker 2: there isn't something else to do, and that you can
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Speaker 2: play around with it and have fun, make soups and
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Speaker 2: stuff like that, which is really great. It's also good
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Speaker 2: to kind of separate it into single servings makes it
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Speaker 2: easier for everybody to be able to warm up. Now,
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Speaker 2: as far as warming up, keep in mind that things
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Speaker 2: have to be warmed up to the temperature they're supposed
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Speaker 2: to be when they're done, So that means one hundred
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Speaker 2: and sixty five degrees is what you're warming food back up,
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Speaker 2: So if you're warming gravy, if you're warming sauces, if
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Speaker 2: you're warming soups up in the microwave. Microwaves are not consistent.
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Speaker 2: What you have is the microwave itself. The actual wave
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Speaker 2: is approximately about five inches long roughly, and that thing
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Speaker 2: shoots around and bounces around the inside of the microwave.
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Speaker 2: That's why you have that little screen with the holes
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Speaker 2: in it on the window. That's so the microwave doesn't
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Speaker 2: come out of the safety of the box. So it's
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Speaker 2: bouncing around in there. And the more it bounces, you know,
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Speaker 2: the longer the time, the more it bounces around, the
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Speaker 2: more it's going to hit things and warm it up,
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Speaker 2: agitate the liquids and cause the heat. Right. So this
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Speaker 2: is why when you reheat coffee or tea in the microwave.
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Speaker 2: You bring it out, it's steaming and it looks all
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Speaker 2: and then you stir it, and then you go to
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Speaker 2: drink it and you're like, wow, it doesn't seem like
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Speaker 2: it's that hot. It's got pockets of heat and pockets
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Speaker 2: where it wasn't hit. So if you were to sip it,
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Speaker 2: you might get a really hot area and think, oh,
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Speaker 2: this is super hot. But when you stir it, now
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Speaker 2: it hits equilibrium, so the cooler parts cooled down the
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Speaker 2: warmer parts, and you go, oh, I got to put
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Speaker 2: back in. Well. Similarly, with a sauce, it's going to
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Speaker 2: hit certain pockets at uber heat it and then other
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Speaker 2: areas it's not going to so you're going to need
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Speaker 2: to stir it, move it around, switch directions, whatever it is,
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Speaker 2: and make sure with a thermometer that's the way you're
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Speaker 2: supposed to do it, that it's one hundred and sixty five.
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Speaker 2: That's where we get nailed on occasion. See anything in
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Speaker 2: certain range in the what is referred to as the
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Speaker 2: danger zone is between forty degrees and one hundred and
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Speaker 2: forty degrees, So anything forty degrees and cooler is refrigeration
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Speaker 2: or freezing, and anything one hundred and forty degrees and
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Speaker 2: hotter is cooking. So in between that danger zone is
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Speaker 2: what you want to keep out of. Things like rice
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Speaker 2: can get ill heated and have pockets, and those pockets
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Speaker 2: where it's not hot enough, we'll start to proliferate bacteria,
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Speaker 2: and bacteria in that danger zone between forty degrees and
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Speaker 2: one hundred and forty degrees doubles every twenty minutes. Yeah,
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Speaker 2: it's pretty crazy the way it works. That's why by
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Speaker 2: two hours out in that danger zone the food's bad.
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Speaker 2: Don't need it. So that's really what it comes down to.
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Speaker 2: If you're going to reheat them on the stove, your sauces, soups, gravies,
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Speaker 2: you want a little rolling boil is what you're looking for.
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Speaker 2: If you're reheating in the microwave, you want to cover,
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Speaker 2: you want to rotate, you want to try and get
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Speaker 2: that even heating. You want to stir them. You want
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Speaker 2: something that's microwave safe as well. Something that gives off
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Speaker 2: steam is good. They always everything has hot and cold spots.
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Speaker 2: If you're reheating some of the proteins, you want to
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Speaker 2: wrap them in foil so that they keep some of
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Speaker 2: that moisture in and reheat them at three fifty to
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Speaker 2: bring them to temperature. Those types of things are just
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Speaker 2: the basics to keep yourself from getting sick and then
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Speaker 2: enjoy them. Like I said, you have basically till Monday
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Speaker 2: to enjoy them. Three to four days is how long
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Speaker 2: those those leftovers are going to last unfrozen. If you
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Speaker 2: freeze them, they're going to last about two to three months,
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Speaker 2: or so two to six months, depending on how well
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Speaker 2: you have them wrapped up. You have one of those
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Speaker 2: vacuum sealers. Those are great, they're fabulous, and then you
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Speaker 2: keep them six months easy and then find ways to
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Speaker 2: use them. But again there it goes in so many
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Speaker 2: different things, and breakfast foods and whatever you want, tacos
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Speaker 2: for breakfast, burritos with your trimmings, you know, and it's
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Speaker 2: your good to go. Just enjoy yourself. Just do it
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Speaker 2: safe so no one gets sick. All right. Uh oh
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Speaker 2: my gosh, Sears got to tell you a story about Sears.
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Speaker 2: It's kind of heartbreaking. So go nowhere. You're listening to
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Speaker 2: Bill Handle on demand from kf I A M six forty.
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Speaker 2: What the heck is it? This sounds like a bad
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Speaker 2: cable show music. Yeah, but it just doesn't sound right.
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Speaker 2: We're talking about we're there. I picture myself hearing this
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Speaker 2: in there. All right, welcome back to between two ferns.
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Speaker 2: I'm Dender postman, and boy do we have a show
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Speaker 2: for you. Boy? My guest today local man who has
15:12
Speaker 2: a pea farm. Yeah, pea farm. And talk about that
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Speaker 2: all right, Neil Savedra and the morning crew on this
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Speaker 2: Black Friday, and so producer Ann and I were talking
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Speaker 2: about this story on CNN. Sears, Okay, once was the
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Speaker 2: place to go America's largest, most important retailer. Right, this
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Speaker 2: may be the last Christmas shopping season for Sears. The
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Speaker 2: headline actually says, could this finally be Sears's last Black Friday?
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Speaker 2: Sears chain had two thousand stores as recently as twenty
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Speaker 2: years ago, more than two hundred stores when it emerged
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Speaker 2: from bankruptcy. You remember that that was back in twenty nineteen.
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Speaker 2: Now it has just five after three more closings this
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Speaker 2: past year. That nuts was the store, the epitome of
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Speaker 2: department stores. My dad worked there when I was younger,
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Speaker 2: did displays back when they used to pay people to
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Speaker 2: do such things, you know, keeping the displays modernizing me.
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Speaker 2: You know, he'd sometimes they had mechanics or motors in them,
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Speaker 2: something waving or whatever. And I even remember going to
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Speaker 2: Sear as well, he worked there and going to see Santa,
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Speaker 2: and like, my dad knows Santa because they worked together
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Speaker 2: at Sears, and so I think I remember telling Santa, Yeah,
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Speaker 2: my dad's hector. Like you guys probably hang out and stuff. Yeah,
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Speaker 2: probably over the you know, back in the day when
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Speaker 2: Sears had the candy area, Like I remember, my dad
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Speaker 2: would bring home one of my favorite candies then, and
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Speaker 2: one of my favorite candies to this day is chocolate
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Speaker 2: dip dipped honeycomb. You know, the big chunky where you
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Speaker 2: bite into it, and it just still to this day
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Speaker 2: one of my absolute favorites. I've even made it. I've
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Speaker 2: made homemade honeycomb, which I will tell you is the
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Speaker 2: craziest science experiment ever. When you put the sodaium bicarbonate,
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Speaker 2: when you put baking soda in there, and it puffs
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Speaker 2: up the sugar concoction, it just grows and grows and grows,
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Speaker 2: and you're like, oh my god, oh my god, Oh
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Speaker 2: my god, oh my god, oh my god. But anyways,
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Speaker 2: I have a lot of great memories of Sears, probably
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Speaker 2: just like you, you know, hiding in the rounds of
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Speaker 2: the gene or whatever in the shirts. They would have
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Speaker 2: these little round hangar places and you'd go in the
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Speaker 2: center and your mom would be looking for you and
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Speaker 2: freak out and all that stuff, you know, the tough
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Speaker 2: skins back in the day. So now you have five stores.
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Speaker 2: You go into La and you can still see the
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Speaker 2: Seers sign on the massive store that's empty. I don't
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Speaker 2: know if they're using it for the Palisades as a
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Speaker 2: school or something, but it was empty as a store.
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Speaker 2: So one standalone store in Coral Gables that's in Florida
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Speaker 2: could be torn down to build a thousand housing units.
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Speaker 2: Another four operate in malls Massachusetts, here in Concord, California,
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Speaker 2: l Paso, Texas, Orlando. All those malls are owned by
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Speaker 2: Simon Property Group, the nation's largest mall operator. So the company,
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Speaker 2: you know, Sears was the Walmart and the Amazon of
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Speaker 2: its day. You remember this was where you went. We
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Speaker 2: used to go to the one in Glendale all the
19:17
Speaker 2: time before I closed. Oh sure like Sears was the place.
19:21
Speaker 2: It's where you got your appliances, that you get your
19:25
Speaker 2: tires there you get your battery, car battery. I remember
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Speaker 2: taking my car to Sears to get the new car
19:30
Speaker 2: batteries or the tires. You went there for everything. That's
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Speaker 2: where you went to get your new clothes for school,
19:38
Speaker 2: family photos, family photos, yes, they could do the moon shot.
19:42
Speaker 2: You remember those where you have the one shot kind
19:45
Speaker 2: of of your face in the upper corner with the
19:48
Speaker 2: heavy shadows. We get those of J. C. Penny. Now yeah, well, yeah,
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Speaker 2: the family photos. But it was the place to go.
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Speaker 2: But around this time of year, don't you remember the
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Speaker 2: wish book, the Sears Wish Book. It was that massive
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Speaker 2: catalog and out of the three inches or whatever it
20:07
Speaker 2: was in thickness, like one third of that was the
20:11
Speaker 2: toy section and that's where we would mark them. Now,
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Speaker 2: when my dad worked there, you know, we were broke.
20:20
Speaker 2: I joke and say we were poor, but we weren't poor.
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Speaker 2: We had a house, and I never wanted for food
20:26
Speaker 2: or anything that I knew that we didn't have the
20:28
Speaker 2: money of other people around us, because you could tell.
20:32
Speaker 2: But we were clean and had clean clothes and things
20:35
Speaker 2: like that, so we weren't poor. But we were broke.
20:38
Speaker 2: And I would find out later that my dad would
20:40
Speaker 2: get scratching dense, so there would be toys that would
20:44
Speaker 2: be missing parts and I didn't even care. But it's like,
20:48
Speaker 2: but it was the same one that I wanted that
20:50
Speaker 2: I circled. But and that actually gave me the interest
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Speaker 2: of pulling things apart and fixing things when I was younger.
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Speaker 2: Was because I'm like, oh, it didn't come with this,
21:00
Speaker 2: and I never said, hey, can you take this back?
21:02
Speaker 2: And I just went, hm, I think if I put
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Speaker 2: foil around this, I can make this work. So I'm
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Speaker 2: thankful for it now. But this may be the last
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Speaker 2: Black Friday. They're just going down this death spiral and
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Speaker 2: there's no chance in remaining stores being profitable. This says
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Speaker 2: Neil Saunders. He's the managing director of retail research for
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Speaker 2: this is a firm called Global Data. He says Sears
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Speaker 2: wasn't profitable back in the day when it was much
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Speaker 2: bigger and it had the buying power. The idea that
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Speaker 2: it's profitable with just a small number of stores is
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Speaker 2: for the birds. He says, Sears literally changed America the
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Speaker 2: way we saw, the way we shopped, the way we
21:53
Speaker 2: looked into catalogs. Hell, the braw section made me a
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Speaker 2: man man that you could flip through that and see
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Speaker 2: the bra section, little pointy aer back then. But uh yeah,
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Speaker 2: it just the end of an era in so many ways.
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Speaker 2: And it's not like I've been into a series for
22:15
Speaker 2: a long time, but growing up in the Newbury Park area,
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Speaker 2: there was one in Thousand Oaks in the jans Mall
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Speaker 2: and was like this anchor place. I don't even know
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Speaker 2: what it is now, but uh, it was like where
22:28
Speaker 2: you went ever. You went to Sears and I remember
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Speaker 2: when it started going downhill and it was thinned down.
22:36
Speaker 2: I mean that's where you got your craftsmen tools back then.
22:39
Speaker 2: I think maybe Black and Decker might have been Sears
22:41
Speaker 2: too at one time. I don't know, but you'd go
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Speaker 2: and you'd get your tools there. There wasn't a home depot,
22:47
Speaker 2: there wasn't these things. It was that you went to
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Speaker 2: Sears that everything. It's like a Walmart supercenter before the Walmarts. Yeah,
22:56
Speaker 2: and I've preceded all of that, and you just felt
23:00
Speaker 2: I was at Disneyland the other day they have the Elias.
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Speaker 2: It's like it feels like a department store and this
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Speaker 2: is in California. Adventure that, yeah, and you walk through
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Speaker 2: it and My brother and I are looking at each other, going,
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Speaker 2: this feels like a department store, and it's supposed to.
23:19
Speaker 2: But it just reminded you as a kid when you
23:22
Speaker 2: would go into department stores or malls during the holidays,
23:26
Speaker 2: and the music and the mood and the everything. I
23:30
Speaker 2: don't know, I missed that part of Americana. I know
23:34
Speaker 2: it's easier and I do the same thing. I put
23:37
Speaker 2: up the artificial tree now, which I swore I would
23:40
Speaker 2: never ever use when I was younger. My son Max
23:44
Speaker 2: going on nine years old this weekend, it's never had
23:49
Speaker 2: a live tree in the house. Like all these things,
23:53
Speaker 2: they just go by the wayside, all right. More to
23:56
Speaker 2: com go to where Neil savedra in the morning. Crew Kayfi,
24:00
Speaker 2: I am six forty live everywhere on the iHeartRadio app.
24:03
Speaker 2: Happy Black Friday to you. I hope you're getting those deals.
24:08
Speaker 2: Citadel seems to be the heart of the chaos, but
24:11
Speaker 2: I'm sure Mull's near you. Get out there and shop
24:14
Speaker 2: local too. Little mom of pop shops need your love.
24:17
Speaker 2: Anything that's handmade is always great, and try and check
24:22
Speaker 2: those places out as well. I always like to find
24:26
Speaker 2: walking to a cool store. I don't know whether you're
24:28
Speaker 2: on Ventura Boulevard, or you're by the Circle and Orange
24:33
Speaker 2: or whatever it is. You're just walking down these cool
24:35
Speaker 2: areas that we have in southern California. Just a reminder
24:39
Speaker 2: that fifteenth annual KFI Pastathon is here by the way.
24:42
Speaker 2: It's Neil Savadra and the morning crew handles off today'd
24:45
Speaker 2: be back on Monday. Chef Bruno's charity we talk about this,
24:49
Speaker 2: Katerina's Club. It provides more than twenty five thousand meals
24:53
Speaker 2: every week to kids in need here in southern California.
24:58
Speaker 2: And man, I will tell you some thing. Your generosity
25:01
Speaker 2: makes it all happen. Keep in mind that your generosity
25:05
Speaker 2: and the KFI participation in this is sixty to seventy
25:10
Speaker 2: percent of their annual costs for feeding these kids. And
25:15
Speaker 2: that's on you. That's beautiful. Our live broadcast is giving Tuesday.
25:20
Speaker 2: That's this upcoming Tuesday, December second. It'll be five am
25:23
Speaker 2: to eight pm at the Anaheim White House there in Anaheim.
25:27
Speaker 2: More details coming on that, but we'll be out there.
25:30
Speaker 2: It'll be great. Always. Ways for you to help, starting today,
25:35
Speaker 2: just donate anytime. Go to kfiam six forty dot com
25:39
Speaker 2: slash Pastathon that's KFI AM six forty dot com slash Pastathon,
25:45
Speaker 2: our friends at Wildfork Foods who have been great partners.
25:49
Speaker 2: You go to any of their eleven locations here in
25:51
Speaker 2: southern California. Just say KFI Pastathon at checkout in fifteen
25:56
Speaker 2: percent of your purchase will be donated to the KFI
25:59
Speaker 2: Pasta Tathan so great of course, smart and final donate
26:02
Speaker 2: any amount at any store in California, Arizona, and Nevada
26:08
Speaker 2: through twelve seven. Wendy's. You can donate any any so
26:12
Speaker 2: cow Wendy's location through twelve seven as well, among many
26:17
Speaker 2: more so pasta and sauce, all of these things, but
26:21
Speaker 2: just just the coolest thing for your participation in love
26:26
Speaker 2: every single year, all right. Grandparenting on Eggshells is the
26:31
Speaker 2: title of a story in the Atlantic, and it talks
26:36
Speaker 2: about the change in affection to extended family, so grandparents. Now,
26:46
Speaker 2: I have an eight year old going on nine year
26:48
Speaker 2: old son, and I'm kind of a traditional guy in
26:52
Speaker 2: a lot of ways. Not for the sake of tradition,
26:55
Speaker 2: but I think continuity in life, there's power in it,
26:58
Speaker 2: and traditions often come from strong, important places, so they
27:05
Speaker 2: become tradition for a reason. However, I'm also rebellious towards
27:09
Speaker 2: certain things that I find were just that way because
27:12
Speaker 2: they're that way. I think I grew up in a
27:16
Speaker 2: world where a teacher could hug me and it wasn't weird,
27:20
Speaker 2: and I could hug my teacher and it wasn't weird
27:22
Speaker 2: male or female that getting you know, you scrape your
27:25
Speaker 2: knee or something like that. There was compassion and humanity
27:28
Speaker 2: in the things that we did. But raising a son,
27:31
Speaker 2: and I think it would be even more different if
27:33
Speaker 2: I was raising a girl. I don't think it's a
27:37
Speaker 2: good thing to teach a child they have to kiss
27:41
Speaker 2: or hug someone if they don't find it in themselves
27:45
Speaker 2: to want to. I think it's even more important for
27:50
Speaker 2: young girls because I think young girls are sexualized differently, unfortunately,
27:57
Speaker 2: and they're sexualized throughout the entirety of their life. And
28:01
Speaker 2: I think teaching somebody that they have to kiss someone
28:03
Speaker 2: else because they're family or because of this or that,
28:06
Speaker 2: I think is not a great thing to teach a
28:08
Speaker 2: young person across the board understand the politeness and the
28:13
Speaker 2: social politeness of grandparents and the well. The best way
28:20
Speaker 2: you can do that is make sure that grandparents and
28:22
Speaker 2: the family are around. Make sure there's connections with people
28:27
Speaker 2: I don't even I would never force my son to
28:32
Speaker 2: respond with I love you too, if he wasn't in
28:34
Speaker 2: that moment, in that time, I don't, you know, I
28:37
Speaker 2: do tease him. I say, you know, if I don't
28:41
Speaker 2: get hugs and stuff, then I'm just going to wait
28:43
Speaker 2: till you fall asleep. Joking with him. But he has
28:49
Speaker 2: to be in control of his own body. It's imperative
28:52
Speaker 2: because there will people. There will be people that aren't
28:54
Speaker 2: his parents or family, even that might not have the
28:59
Speaker 2: best of intentions. And I want my son to note
29:03
Speaker 2: that nobody owns his body but himself. And I certainly
29:08
Speaker 2: would do that with a daughter. And this is leaving
29:13
Speaker 2: some grandparents apparently on egg shells because they don't, you know,
29:19
Speaker 2: because the old typical, oh, come on, give me my
29:21
Speaker 2: huggy hugs or it comes smooch grandma. I kissed my grandmother.
29:25
Speaker 2: I didn't think anything about it. Now, could she have
29:29
Speaker 2: shaved maybe on occasion, you know, you get the little
29:33
Speaker 2: hard hairs of that age, and but I don't think
29:38
Speaker 2: about it. But I kiss my brothers like I see
29:42
Speaker 2: my brothers. I kiss him on the cheek when I
29:43
Speaker 2: see him, I give them big hugs. I you know,
29:48
Speaker 2: I'm an affectionate guy. I tell my family I love them.
29:54
Speaker 2: That's you know, brothers and sister in laws and everything
29:57
Speaker 2: else too. You care about these people. You're afectionate with
30:01
Speaker 2: each other. But I'm also like, if someone doesn't want
30:04
Speaker 2: to hug from me, I'm not gonna. I don't want
30:06
Speaker 2: to give you a hug. If I'm gonna hug somebody,
30:08
Speaker 2: I want to really hug them. And if they're creeped
30:11
Speaker 2: out by that, then don't hug me. I'm not your
30:13
Speaker 2: you know, then I'm not the guy to be hugging. Don't.
30:16
Speaker 2: It's not a mandatory thing, you know. It's uh, I'm
30:20
Speaker 2: not handing them out to hand them out. I'm showing affection.
30:24
Speaker 2: So uh it's a weird thing. And normally I'd bristle
30:27
Speaker 2: at stuff like this and just say, ah my god,
30:29
Speaker 2: we're getting too overly sensitive. But on this one, I
30:33
Speaker 2: kind of agree that did children have to learn their
30:37
Speaker 2: body as their own? And do I, you know, have
30:40
Speaker 2: my son sign a waiver when I give him a bath? No?
30:46
Speaker 2: But do I tell him, hey, buddy, we gotta watch
30:48
Speaker 2: we gotta wash your bits. Everything cool? You all right
30:50
Speaker 2: with me? He'll go, yeah, daddy, get He'll start giggling
30:55
Speaker 2: them all right, gonna get that undercarriage now. But he's
30:58
Speaker 2: getting to the point where that's gonna be done right.
31:03
Speaker 2: You know, he's gonna be nine and thinks. You know,
31:06
Speaker 2: things continually change every year. But you're when he was
31:09
Speaker 2: a baby, I didn't ask him like some of those weirdos.
31:12
Speaker 2: You hear that. No, some parents are like, oh, even
31:16
Speaker 2: as an infant, I ask permission. And I could tell
31:19
Speaker 2: that's just nuts and you're just bat crap guano, and
31:22
Speaker 2: that's that. This is KFI heard everywhere on the iHeartRadio app.
31:28
Speaker 1: You've been listening to the Bill Handle Show. Catch My
31:30
Speaker 1: Show Monday through Friday, six am to nine am, and
31:33
Speaker 1: anytime on demand on the iHeartRadio app.