Latest / Privycast / Ep. 80 Christmas Carp

Transcript

Ep. 80 Christmas Carp · Privycast

• 0:00
  >> Speaker A: You could. You can slap down about eight to 15 little
• 0:03
  smokies in no time flat.
• 0:13
  Welcome back to privy. Privy is
• 0:16
  a podcast about bathrooms
• 0:19
  recorded from my home bathroom.
• 0:22
  I'm your host, Hunter Hoover, and I love
• 0:25
  bathrooms. Welcome back. Happy
• 0:27
  holidays, joyous, whatever, and merry Christmas to you.
• 0:30
  We are today clock it
• 0:33
  sitting at about ten
• 0:36
  days, depending on when you're listening to this, um,
• 0:39
  away from the.
• 0:40
  >> Speaker B: Big day, Christmas morn.
• 0:43
  >> Speaker A: And if you're like me, you are
• 0:46
  in the parental side of Christmas,
• 0:49
  where it's so close
• 0:52
  and you know that.
• 0:54
  >> Speaker B: There is a new gadget or toy.
• 0:57
  >> Speaker A: Wrapped underneath that tree that will entertain
• 1:00
  and just motivate your child.
• 1:03
  And you weigh with each passing
• 1:06
  moment, with each day, that you're right on the edge of, like,
• 1:09
  man. There seems to be, like, a lot of emotions today
• 1:13
  of it being the.
• 1:14
  >> Speaker B: Day where you say the phrase, you know what?
• 1:17
  >> Speaker A: Why don't we open a gift early? Now,
• 1:20
  I'm not against this.
• 1:21
  >> Speaker B: Um, I'm not against the early Christmas gift.
• 1:24
  >> Speaker A: In fact, I'm a proponent of it.
• 1:28
  >> Speaker B: I was the beneficiary of the early
• 1:31
  Christmas unwrapping as a child.
• 1:33
  >> Speaker A: Um, my dad, uh, to overshare,
• 1:36
  my dad was in the military, and so
• 1:39
  frequently, I, uh, would
• 1:42
  not get to open gifts on Christmas morning.
• 1:44
  >> Speaker B: And so I regularly would open gifts on the
• 1:47
  22nd, the 23rd, because if.
• 1:50
  >> Speaker A: My dad worked the 23rd through the 26th,
• 1:53
  um, it was open them early
• 1:56
  or open them late. And God forbid you open them
• 1:58
  late. And so,
• 2:01
  parents, uh, you are in.
• 2:05
  >> Speaker B: That telling time, that strange
• 2:07
  moment where.
• 2:10
  >> Speaker A: You are going to have to make the
• 2:12
  decision.
• 2:13
  >> Speaker B: Do I let lil
• 2:16
  Dougie unwrap his Christmas
• 2:19
  gift early, or do I save it?
• 2:21
  >> Speaker A: Do I make him and the suspense.
• 2:24
  >> Speaker B: Allow it to build to that moment.
• 2:26
  >> Speaker A: On Christmas morning where lil Dougie rips open that
• 2:29
  package and is surprised. Which is it going to be?
• 2:32
  Either way, I hope this holiday
• 2:35
  season.
• 2:35
  >> Speaker B: Has been finding you well.
• 2:37
  >> Speaker A: I hope you are at least five.
• 2:40
  >> Speaker B: Christmas movies deep by the time you hear this.
• 2:43
  >> Speaker A: And, uh, merry Christmas.
• 2:46
  Um, I wanted to check in
• 2:48
  briefly. Um, so
• 2:52
  I regularly eat leftovers past
• 2:55
  what I would say is the recommended amount of
• 2:58
  days, uh, that you should allow leftovers to
• 3:00
  steep. Um, that is the official term for
• 3:03
  allowing leftovers to sit, um,
• 3:06
  refrigerated or otherwise, before you eat them again.
• 3:08
  >> Speaker B: So, um, recently, we went out to.
• 3:11
  >> Speaker A: Eat at Yeoldi cracker barrel. Now, if you've never been to a
• 3:14
  cracker barrel, first of all, I'm quite sorry. Um,
• 3:17
  it's like an old
• 3:19
  fashioned country western store, but not like country western.
• 3:22
  It's got, like, weird home goods and stuff.
• 3:24
  >> Speaker B: It's pretty cool.
• 3:25
  >> Speaker A: Um, but attached to it is a restaurant
• 3:28
  that serves just the purest comfort food that
• 3:31
  you will ever eat at a dine in restaurant. Um,
• 3:35
  they also are notorious, and in.
• 3:38
  >> Speaker B: Our instance here, gave us an
• 3:40
  ungodly proportion of food.
• 3:42
  >> Speaker A: Uh, I mean, I ordered the glazed
• 3:45
  chicken tenders, thinking I get about four,
• 3:48
  maybe six tendies, if I'm lucky. These
• 3:51
  folks rolled out with eight tenders. And
• 3:54
  I'm not talking, like, your gas station
• 3:57
  like, hot case size tender.
• 4:00
  These tenders were each, like,
• 4:03
  about six to eight inches long and about two inches in
• 4:06
  girth.
• 4:07
  >> Speaker B: Now.
• 4:08
  >> Speaker A: Yeah, girth. And
• 4:11
  I supped down as many as I could. I think I ate four or
• 4:14
  five, which is too many. I'm not going to try
• 4:17
  to pretend, but the reason I was
• 4:20
  pushing for all eight, and I couldn't get across the finish line, but
• 4:23
  I was pushing for all eight because we had to drive home the next
• 4:26
  day, and these tendies were going to sit in the box in the
• 4:29
  car all day waiting for me to warm them
• 4:32
  up, probably the following day, if not the following day,
• 4:34
  or in our case, the following day.
• 4:37
  So Sunday goes by, we do Sunday dinner,
• 4:40
  hang out, uh, and then
• 4:44
  Monday, I take this box of chicken to
• 4:47
  me to work at the school. And
• 4:50
  most people in the room informed me that what I was getting
• 4:52
  involved in was a bad idea. I didn't heed their warning,
• 4:56
  um, and I didn't get the stomach flu. Um, but I
• 4:59
  got just like, just a classic,
• 5:02
  what I like to call bad tum tum.
• 5:05
  You're visiting the bathroom multiple times in an
• 5:07
  hour. Uh, you just have a general feel of
• 5:10
  unease. It doesn't feel sick, it just feels uneasy. And
• 5:13
  so what I've learned is that
• 5:16
  you can eat three day old
• 5:19
  cracker barrel chicken unrefrigerated,
• 5:22
  but it's not the preferred method. Like,
• 5:25
  definitely better fresh. Just saying. Speaking
• 5:28
  of meals, this week, uh, we're going to
• 5:31
  be talking about Christmas meals and
• 5:34
  Christmas traditions.
• 5:36
  >> Speaker B: And I think there are some people.
• 5:38
  >> Speaker A: Who odly reserve ham for Christmas where
• 5:41
  they would say, the dirty bird, the turkey. The dirty bird,
• 5:44
  um, is for thanksgiving. It's the Thanksgiving
• 5:47
  meat piece of choice. Now, I know
• 5:50
  there's the ham lobby out there lobbying for
• 5:53
  Thanksgiving, but the
• 5:55
  Thanksgiving turkey is, like, the entire thing. I'm not saying it's the
• 5:58
  entire thing. Like, being thankful is part of it.
• 6:00
  >> Speaker B: But.
• 6:03
  >> Speaker A: Let turkey have its spot. Don't
• 6:06
  replace the turkey. Just have both. I remember
• 6:09
  growing up, some of the best Christmases, um,
• 6:11
  the Christmas dinners were spent eating pizza because that's
• 6:14
  what's open. And chips and dip or little smokies,
• 6:17
  man. Uh,
• 6:20
  uh, m my grandmother and my mother would
• 6:23
  always have just a crock.
• 6:25
  >> Speaker B: Pot full of little smokies just swimming.
• 6:27
  >> Speaker A: In that, like, barbecue water mixture. Oh, my
• 6:30
  gosh. You can slap down
• 6:33
  about eight to 15 little smokies in no time flat.
• 6:36
  You get yourself one of those little.
• 6:37
  >> Speaker B: Toothpicks, you're just, like, jousting those little.
• 6:39
  >> Speaker A: Smokies, just popping them back faster than you can say
• 6:42
  popping them back. And I remember, like, Christmas tradition,
• 6:45
  we would open our gifts on Christmas
• 6:48
  Eve, usually because
• 6:50
  Santia had done an early.
• 6:52
  >> Speaker B: Drop off at our house while we.
• 6:53
  >> Speaker A: Were at Christmas Eve service at the church. It's interesting.
• 6:56
  Santa works alongside our religious leanings. Uh,
• 6:59
  and I appreciated it growing up. It was so
• 7:02
  convenient every time. And honestly,
• 7:05
  where I grew up, the movie theater was the only thing that was
• 7:08
  open on. You know, we would do Christmas Eve, and then we'd
• 7:11
  go do Christmas at.
• 7:12
  >> Speaker B: My grandfather's, which was really, like, if.
• 7:14
  >> Speaker A: We'Re being honest, it was the time.
• 7:15
  >> Speaker B: For the cousins to get together and compare their
• 7:18
  loot.
• 7:19
  >> Speaker A: Um, what did you get? What was your haul? And I remember
• 7:22
  this one year, I don't know why this stood out to me, but all the aunts
• 7:25
  and uncles had decided to get gift cards for.
• 7:28
  >> Speaker B: Christmas instead of gifts.
• 7:30
  >> Speaker A: And all of those cousins walked away with, like,
• 7:33
  pushing $200 in gift cards as,
• 7:36
  like, children. And I just remember it was a Christmas
• 7:38
  miracle. I remember that
• 7:41
  distinctly. But then after you do
• 7:44
  the family things for the day, and then it's like, hey, mom, can I go to.
• 7:47
  >> Speaker B: The movies with the homies?
• 7:49
  >> Speaker A: And we'd always finish up our family time and later go
• 7:51
  to a movie in the evening with my friends.
• 7:54
  >> Speaker B: Now, now that my kids are growing.
• 7:56
  >> Speaker A: Up faster than I'd like, uh, little tykes,
• 8:00
  we're working on laying down our own Christmas
• 8:03
  traditions. And I got to share
• 8:05
  this because this one's pretty good. I got to share it before my children get home. They're going to
• 8:08
  get here pretty quick. Um, but one of
• 8:11
  the traditions that we do is, and this is
• 8:14
  new.
• 8:14
  >> Speaker B: This year, but we purchased, um,
• 8:17
  a.
• 8:18
  >> Speaker A: Gnome Christmas tree topper, and we
• 8:21
  placed it upon our tree. And since placing it upon our tree, we
• 8:24
  have begun to fill our home.
• 8:25
  >> Speaker B: With a various festive winter gnomes, uh.
• 8:28
  >> Speaker A: Claiming to the children that we have no idea where they've come from, that they
• 8:31
  are overtaking our home. Um,
• 8:34
  and it's fun. You got to have your little things that you
• 8:37
  do. We've looked at wild Christmas
• 8:40
  traditions throughout the world, um, here on the show.
• 8:43
  >> Speaker B: Before, from the cagnet to the tio
• 8:45
  denal, um, there are all sorts of.
• 8:47
  >> Speaker A: Weird Christmas traditions out there. For those who don't know the
• 8:50
  cagnet or the cagner, whichever one you want to say
• 8:52
  is an addition to
• 8:55
  the traditional nativity scene, usually featuring a
• 8:58
  small child taking a poop in the background.
• 9:01
  And this is to remind the onlooker of the
• 9:04
  lowly birth of the Christ child.
• 9:07
  Um,
• 9:10
  whatever. I'm goofing it up. Um, t o day
• 9:13
  nadal was the poop log. Um, he's
• 9:16
  a little dookie log anyway, that kids push into the fire
• 9:19
  and he burns, um, yay.
• 9:22
  And he poops out treats that's like his whole thing is a log
• 9:25
  anyway. And we've had a lot of these Christmas traditions that
• 9:28
  we've looked at, and they've been wild and somewhat bathroom
• 9:31
  related in nature, but it took some
• 9:33
  digging. But, uh, this year we found another treat
• 9:36
  for you. Food is
• 9:39
  often another Christmas tradition for
• 9:42
  ages. The Christmas duck or goose
• 9:45
  later swapped in for the turkey is the norm.
• 9:48
  Heck, why do you think they got so many birds in the twelve days of
• 9:51
  Christmas? You know what I mean? I'm pretty confident the reason they've
• 9:54
  got so many birds is they're eating half of them.
• 9:58
  Do people eat partridges? Can you eat a partridge? I mean, obviously
• 10:02
  you can, but do people do it? Pears
• 10:05
  are good, though. But there's this
• 10:07
  seemingly pointless feud between the turkey
• 10:10
  lobbyists and the ham enthusiasts. And the ham
• 10:13
  buddies seem to want to take back Christmas as the
• 10:16
  swine's day to shine. But that's just not
• 10:19
  it, because I always thought of ham as an
• 10:22
  Easter food, not even Christmas. I mean, I know Christmas ham, it's a
• 10:24
  good thing, but I don't know why I always thought of Easter
• 10:27
  ham. For me, I think if like, little
• 10:30
  smokies and just eating way too much sweets at Christmas, like I
• 10:33
  said. But in other parts of the
• 10:35
  world, there's some strange Christmas meal
• 10:38
  features.
• 10:42
  China gives and has apples on Christmas
• 10:45
  day. They gift and in turn eat
• 10:48
  those Christmas apples.
• 10:49
  >> Speaker B: Japan has a tradition of eating Kentucky.
• 10:52
  >> Speaker A: Fried chicken on Christmas.
• 10:54
  >> Speaker B: Uh, in fact, people in Japan
• 10:56
  pre.
• 10:57
  >> Speaker A: Order their Christmas chicken months ahead of time. It's funny
• 11:00
  because here in the United States, people try to avoid Kentucky
• 11:02
  fried chicken at all possible, with the exception.
• 11:05
  >> Speaker B: Of that sweet, sweet mountain dew peach lightning.
• 11:08
  >> Speaker A: Um, but in Japan, they're pre ordering it for Christmas. It's kind of like that
• 11:11
  scene in Christmas with the cranks where they're fighting.
• 11:13
  >> Speaker B: Over the honey baked ham. Except in this case, they're
• 11:15
  fighting over.
• 11:16
  >> Speaker A: A tub of the colonel's finger licking chicken.
• 11:20
  You think the japanese lick their fingers at eat? Nah.
• 11:23
  Herring under a fur coat.
• 11:25
  >> Speaker B: Yep, that's, uh, the term for it. Herring
• 11:28
  under a fur coat is served in Russia.
• 11:30
  >> Speaker A: And this features everyone's favorite, uh,
• 11:33
  pickled herring served with a lot of stuff on
• 11:35
  top. Sounds awful. Um, much like
• 11:38
  a lot of what's.
• 11:39
  >> Speaker B: Going on in Russia right now.
• 11:40
  >> Speaker A: Um, England has Christmas pudding,
• 11:43
  the figgy pudding, if you will. Norway
• 11:46
  eats smalahov. I'm probably saying that,
• 11:49
  right? What's smalahov?
• 11:52
  Oh, what's smalahov, you ask? Well,
• 11:54
  it's the cured and dried head of a
• 11:57
  sheep, that's all. Uh, check out the privy social for an
• 12:00
  image of this.
• 12:01
  >> Speaker B: You're thinking to yourself, oh, the head of a sheep.
• 12:04
  >> Speaker A: Like, it's probably a part of it that. No, it's got
• 12:07
  the freaking eyeballs.
• 12:09
  It's awful looking. Heinous. Lord
• 12:12
  help us. Greenland, another
• 12:15
  inwit peoples of the area eat fermented
• 12:18
  Norwalk yum. Um, for run
• 12:21
  there, England was serving peacocks.
• 12:23
  And one which is going
• 12:26
  to be the topic of this week's episode
• 12:29
  is the Christmas carp. Now,
• 12:34
  I don't need to explain that there's nothing
• 12:37
  particularly bathroom about
• 12:39
  carps. Like you might be thinking,
• 12:42
  did Hunter just pick this? Because if your phone is
• 12:45
  dumb and auto corrects carp, it might put
• 12:48
  it down as crap. No, I assure you I did
• 12:51
  not, although my phone does do that.
• 12:54
  But to get ourselves grounded, we need a bit
• 12:57
  of history and a bit of biology.
• 12:59
  Here in eastern Europe in the 13th century,
• 13:02
  there was a heavy catholic influence, as
• 13:05
  many in the area were practicing Catholics. Which
• 13:08
  reminds me, if you're
• 13:11
  a Catholic who is not practicing, can you please
• 13:14
  refer to yourself as a rusty or out of practice
• 13:17
  Catholic? If you're a
• 13:19
  practicing Catholic, that's the word, like, you practice your Catholicism.
• 13:22
  And I'm not trying to m swap in any religion
• 13:25
  here, but you hear the word practicing
• 13:27
  Catholic. If you're not a practicing
• 13:30
  Catholic, I would like to pose that you are a rusty or out of
• 13:33
  practice Catholic. But the catholic
• 13:36
  influence in the, um, eastern
• 13:38
  european region
• 13:41
  called for fasting and observances on the Christmas
• 13:43
  holiday. Now, in the catholic
• 13:46
  tradition, fasting from meat
• 13:49
  does not include fish. So
• 13:52
  no meat, but you may still eat fish.
• 13:55
  In fact, so many, uh, families in the area began
• 13:58
  turning to this as an option around the
• 14:00
  holidays.
• 14:01
  >> Speaker B: Christmas Eve is the last day of.
• 14:04
  >> Speaker A: Advent fast, called the generous day
• 14:07
  by those in the area. On the last day of fast,
• 14:10
  to.
• 14:10
  >> Speaker B: Close out the fast and
• 14:13
  usher in.
• 14:14
  >> Speaker A: Christmas day, you would have the
• 14:17
  Christmas Eve feast now.
• 14:20
  And so it became custom to eat the fish on Christmas
• 14:22
  Eve because you wanted to treat yourself, have
• 14:25
  some meat, because you haven't had a lot of protein in that regard
• 14:28
  in a long, you know, you're still practicing Catholic. You don't
• 14:31
  want to just totally break your fast. So
• 14:34
  the question then, and we've kind of buried the lead
• 14:37
  and given up the let the carp out of the
• 14:39
  bag early, if you will. Uh, but what fish?
• 14:43
  Because the Eurasian, or european carp,
• 14:45
  is native to eastern Europe. Bada
• 14:48
  bing, bada boom, little Catholicism,
• 14:51
  little carp in your water supply, and you got yourself the makings
• 14:54
  of a holiday.
• 14:55
  >> Speaker B: Tradition like no other.
• 14:57
  >> Speaker A: Even today, if you hit the streets.
• 14:59
  >> Speaker B: Days before Christmas, you'll see vendors selling.
• 15:02
  >> Speaker A: Live carp in bags to families. It's kind of like
• 15:05
  when you go to the state fair and they've
• 15:08
  got those weird games where you skeet the ping pong ball, and if you
• 15:11
  landed.
• 15:11
  >> Speaker B: In the fish bowl, you get the fish.
• 15:13
  >> Speaker A: 100% of those fish have died within a month.
• 15:16
  Like, if you got a state fair
• 15:18
  fish. Um, state fair fish.
• 15:21
  >> Speaker B: Excellent. That has to be a kid's
• 15:24
  book somewhere.
• 15:25
  >> Speaker A: But if you got a state fair fish growing up and
• 15:28
  it lived more than one month, write to me,
• 15:30
  privycast@gmail.com. You can at privycast
• 15:33
  those things. Um, but I'm convinced that those fish are designed to
• 15:36
  die in weeks. But you go to the streets of eastern
• 15:39
  Europe weeks before Christmas, and you're
• 15:42
  going to see the markets
• 15:44
  lined with live carp. Yes,
• 15:47
  live carp. And while you could co
• 15:50
  catch murder and have a dead fish,
• 15:53
  most families opt for a live one.
• 15:56
  Now, the biology here is that
• 15:59
  carp, carps, carp, carps,
• 16:03
  carp. We're going to go
• 16:06
  with carp. Carp are natural bottom feeders.
• 16:09
  This means they eat all the junk and
• 16:12
  literal crap that settles to the bottom of the lake
• 16:14
  or wherever they're at. As a result, it
• 16:17
  is reported that they, much like most bottom
• 16:20
  feeders, uh, you know who
• 16:23
  I'm talking about here, have a dirty flavor.
• 16:26
  They leave a dirty flavor in people's mouth. That's true for people,
• 16:29
  too. If there's bottom feeders out there, they leave a dirty flavor
• 16:32
  in people's mouth. That's just
• 16:35
  true. I can't
• 16:37
  help it. Now, we don't want to ruin
• 16:40
  Catholic Christmas with a swampy carp.
• 16:45
  You're closing out your Catholic.
• 16:48
  The generous day with the Christmas Eve
• 16:50
  fast and the end of
• 16:53
  the advent fast. You don't want an
• 16:56
  earthy carp, a swampy carp.
• 16:59
  So what's an in
• 17:02
  practice Catholic in eastern
• 17:04
  Europe supposed to do about such
• 17:07
  things? Well, I would like to
• 17:10
  introduce to you something that I have
• 17:12
  called bathtub carp.
• 17:16
  For centuries, families across eastern
• 17:18
  Europe have put their Christmas carp, either caught
• 17:21
  from the lake or purchased live from the vendors mentioned
• 17:24
  before, into their bathtubs in
• 17:27
  their homes. The carp lives
• 17:30
  in the bathtub until Christmas Eve.
• 17:34
  >> Speaker B: Now, because, as we said, carp are bottom
• 17:36
  feeders.
• 17:38
  >> Speaker A: One way to help the flavor
• 17:40
  is to stick them in clean water to
• 17:43
  work the flavor out. Pretty cool. Now,
• 17:46
  essentially what this is, is you're allowing the carp to
• 17:49
  ingest the clean water, and I assume food, like, you would have
• 17:52
  to put food in this bathtub. Otherwise,
• 17:55
  I imagine this carp would get sick and not do well.
• 17:57
  But you got to get
• 18:00
  the swamp out of the carp.
• 18:03
  You can take the carp out of the swamp,
• 18:07
  but you can't take the swamp out of. No, that's not true. Um,
• 18:10
  you can get the swamp out of the carp, and you essentially
• 18:12
  just kind of let him sit there. He's like a natural, like, Brita
• 18:15
  filter, and you just got to kind of keep running fresh water through him
• 18:18
  until he's no longer yucky. Now,
• 18:21
  today, many homes have two baths.
• 18:24
  But in times past, if you're letting your new
• 18:27
  bathtub carp marinate for three to five
• 18:30
  days, um, you're
• 18:33
  letting it steep. You know what I'm saying? Shout out to the beginning of the
• 18:35
  episode. Um, three to five days before Christmas
• 18:38
  Eve dinner, you're staring down a week of
• 18:41
  no baths, possibly. Now, I don't think that
• 18:44
  people bathed that often back then anyway,
• 18:48
  but this is still practice today.
• 18:50
  So it's like, imagine going over to someone's
• 18:53
  house and they just have a full size carp
• 18:56
  swimming in their bathtub. Makes you wonder
• 18:59
  if anyone has ever got in with the little guy. Take a little
• 19:02
  dip with the carp. With the Christmas carp. I guess it's weird
• 19:05
  since you'll be eating him soon. Bathtub
• 19:08
  carp is generally served
• 19:10
  fried and alongside a bowl of
• 19:13
  soup. Yummy. And
• 19:16
  to top it all off, you now have fish poop in the
• 19:18
  bathtub water. So that's cool. It's an
• 19:21
  interesting tradition, the bathtub cart. Like, can you imagine?
• 19:24
  I just want to get you in the headspace. You go over to your
• 19:27
  friend. We're not going to try to name him, because I'll
• 19:30
  probably appropriate something, but you go over to your friend's
• 19:33
  house, and you're like, hey, man, can I use your bathroom? And
• 19:36
  he's like, yeah. And you walk down the
• 19:38
  hall and you pop the door open, and it's moving.
• 19:41
  >> Speaker B: You're going to hear it, and you.
• 19:44
  >> Speaker A: Turn the light on, and you just hear in
• 19:47
  the bath as this carp flops and swims around in the
• 19:49
  water. I would have
• 19:52
  so many questions. If you
• 19:55
  have guests open, if you have guests
• 19:58
  over while you're letting your carp
• 20:01
  steep or marinate, you
• 20:04
  got to let them know. You got to say, hey, just so you know, we keep a
• 20:06
  Christmas carp. Um, it's a whole thing,
• 20:09
  and it's a chance to tell them about your religion. So that's
• 20:12
  nice. Um, it's an interesting
• 20:14
  dish, but I'll bet that fried carp
• 20:17
  ain't bad. This brings us to the end of another
• 20:20
  episode of Privy. Thank you so much for joining us. Um, we
• 20:23
  appreciate you being here. I hope your holiday season is full
• 20:26
  of cheer. As always, you can follow us on
• 20:29
  social media. We're at Privycast on all social
• 20:31
  media. We also have a discord. It's like discord,
• 20:34
  GG, privycast. I don't know. Um, we'll
• 20:37
  try to get that going and have some more chatting going on there.
• 20:40
  We're also on Reddit rprivycast. Go check that
• 20:43
  out. Um, and feel free
• 20:46
  to post on those things. If those are like social medias where they're
• 20:49
  like walls, feel free to post there. Bathroom, um, stuff,
• 20:52
  pictures, potty shots, all those things. As always, you can send
• 20:55
  us an email privycast@gmail.com.
• 20:57
  >> Speaker B: We'd love to hear from you.
• 20:58
  >> Speaker A: Episode suggestions, ideas, feedback, all those
• 21:01
  things. Um, leave us a rating and review. The five
• 21:04
  star option is our preferred. Uh, and
• 21:07
  if we can get more of those reviews, it helps people
• 21:10
  find the show, uh, and is
• 21:12
  just something that helps
• 21:15
  get the show out there, uh, in front of people so that
• 21:18
  way they can get this very important information. Yeah, so leave us review.
• 21:21
  We would love to read that here on the show.
• 21:24
  Um, yeah, five star options are preferred if
• 21:27
  you're on Spotify, they don't have a review system. Just
• 21:30
  leave us the rating. That'd be great. Um, as always,
• 21:33
  our music is by Kevin McLeod. Thanks,
• 21:36
  Kevin, for the use of barroom ballet. This has been
• 21:39
  another episode of Rivy. Thank you so much for joining
• 21:41
  us. And now, as always,
• 21:45
  don't forget to flush.