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Luke’s Diner: A Gilmore Housewife · I Am All In with Scott Patterson

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  Speaker 1: I Am all in Again. Let's you.
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  Speaker 2: I Am all in Again with Scott Patterson, an iHeartRadio podcast.
• 0:22
  Speaker 1: Hey everybody, Scott Patterson, i'mal and Podcast one of them
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  Speaker 1: productions iHeart Radio Media. iHeart Podcast. We have another edition
• 0:33
  Speaker 1: of Luke's Diner and we have very special guests. Aaron
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  Speaker 1: Leachy is a New York based entrepreneur, TV personality, mother
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  Speaker 1: of four, best known for her role in Real Housewives
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  Speaker 1: of New York. She has built a multi faceted career
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  Speaker 1: spanning design, lifestyle, hospitality. She is a founder of an
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  Speaker 1: interior design build firm whose work has been featured in
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  Speaker 1: Architectural Digest, Elle, Decor, Vogue, and this co founder of
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  Speaker 1: pronounces for us Aaron Mescal Mescal, an artisanal mescal brand.
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  Speaker 2: Do you like mescal?
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  Speaker 1: Oh man, you really do need to get me some
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  Speaker 1: mescal and I need it quick.
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  Speaker 2: By the way, I wish you could now.
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  Speaker 1: We should you know. At the heart of her work
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  Speaker 1: is the love of storytelling, recipes, rituals, ways of connecting,
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  Speaker 1: the draw on her multicultural heritage, and her passion for
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  Speaker 1: bringing people together. She's the host of Aaron's debut cookbook,
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  Speaker 1: A Stylish Personal Guide entertaining with art, ease, and intention.
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  Speaker 1: The book draws on both her familiar groups and cosmopolitans sensibilities.
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  Speaker 1: Do you have you have cosmopolitan sensibilities.
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  Speaker 2: To I think I do. I'm born and raised city girls.
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  Speaker 1: I think you do, all right?
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  Speaker 2: Uh?
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  Speaker 1: Okay, So these recipes are inspired by your heritage. I
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  Speaker 1: rack Yemen, Israel, Turkey, alongside modern spins and New York classics.
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  Speaker 1: Entertainment entertaining tips, styling, shortcuts to hosting, memorable gathering, good
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  Speaker 1: look at you? All kinds of great stuff. Ideas for
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  Speaker 1: dinner parties, Sha Bought Dinners, Girls' Nights, and more. Complete
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  Speaker 1: guides from styling tabletops, organizing flow. I mean runs a
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  Speaker 1: game lifestyle brand. She's like a Martha Stewart two point zero.
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  Speaker 1: I love that you created a cookbook called She's a Host?
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  Speaker 1: What inspired that?
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  Speaker 2: You know? I have spent my entire life just being
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  Speaker 2: hosted and then now becoming a host where it's really
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  Speaker 2: an automatic part of who I am and what I do,
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  Speaker 2: and it's really, to me not such a big deal,
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  Speaker 2: Like it's not that serious, you know, Like I just
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  Speaker 2: I just kind of go with it, and I really
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  Speaker 2: want to share that with people because I think, especially
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  Speaker 2: after COVID, we've all seen how important community is to everybody. Togetherness,
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  Speaker 2: you know, having conversation typically that happens over food at
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  Speaker 2: least for me, and that's how I enjoy it or drink,
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  Speaker 2: and I just wanted to share just easy ways. First
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  Speaker 2: of all, the recipes in there are you know, from
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  Speaker 2: my heart and really from a heritage, and they're nutritious
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  Speaker 2: and they're delicious, and then they're different. So I think
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  Speaker 2: it's fun for people to be able to make things
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  Speaker 2: that they're not normally used to, but they're still kind
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  Speaker 2: of easy. But beyond that, it's also just sort of
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  Speaker 2: a message to be together more and to do that
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  Speaker 2: without it being so difficult.
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  Speaker 1: Right, Yeah, it's very nice. Prepare a meal for a
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  Speaker 1: group of people, you sit down, time, you share stories,
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  Speaker 1: you share all kinds. It really is the only way
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  Speaker 1: to have a meal, well, at least one meal a
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  Speaker 1: day like that. I mean, I think all three would
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  Speaker 1: be tedious, but you know, all at least dinner, maybe
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  Speaker 1: a lunch and a dinner. You know, so your recipes
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  Speaker 1: come from your multicultural heritage. Can you share one that
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  Speaker 1: feels especially meaningful for you?
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  Speaker 2: Yes, I can that is the divorce Dad's chicken in
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  Speaker 2: a pot. And my dad had me with my mom
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  Speaker 2: and then got divorced and had four kids and was
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  Speaker 2: a single father to them, and he didn't know what
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  Speaker 2: the fuck he was doing, to be blunt, and so
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  Speaker 2: he only knew how to make chicken. That he would
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  Speaker 2: either make chicken soup or he would make chicken in
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  Speaker 2: a pot. And it was essentially the same dish with
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  Speaker 2: less water, which we all discovered later on, but that
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  Speaker 2: became such a staple and it became something that we
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  Speaker 2: all kind of turned into something more elevated, and you know,
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  Speaker 2: we'd throw different kind of vegetables in it, and it's
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  Speaker 2: really like what we make now, all of us, Like
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  Speaker 2: if anyone's hosting a dinner or Shabbat dinner, rather we
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  Speaker 2: have that recipe and it's so delicious, Like people will
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  Speaker 2: come over and be like, what is this delicacy, And
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  Speaker 2: I'm like, dude, this is what my dad used to
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  Speaker 2: make when he didn't know what he was doing. So
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  Speaker 2: that was a great one. And also my husband's mother
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  Speaker 2: is from Cuba, so I learned how to make amazing
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  Speaker 2: Latin recipes from her that are just like the perfect
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  Speaker 2: balance to everything that I used to make now, like
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  Speaker 2: you make pickadillo and like the tostonas and like this,
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  Speaker 2: like meshes so well that you know, we have all
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  Speaker 2: of that in the book, and you know it's exciting.
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  Speaker 2: Are you getty hungry?
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  Speaker 1: Yeah? I mean it's a constant state for me. It's
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  Speaker 1: just really tragic. It's really tragic. So your family holidays
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  Speaker 1: must be really something. Describe them. Who's cooking, what's being served?
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  Speaker 1: How many people are there? Where are you?
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  Speaker 2: Okay, So let's go Thanksgiving because it's my favorite and
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  Speaker 2: I usually host Thanksgiving. Honestly, people everybody helps, and that's
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  Speaker 2: something I just talk about my book too, like everyone
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  Speaker 2: makes something or brings a side or whatever, because it's
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  Speaker 2: a lot to cook for thirty people, which it typically
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  Speaker 2: is like between thirty and thirty five people at a
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  Speaker 2: Thanksgiving holiday at my house, and we're all making different
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  Speaker 2: types of things, like my mother in law makes her
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  Speaker 2: Cuban stuff. You know, we'll make some Mediterranean Middle Eastern recipes.
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  Speaker 2: My mom usually makes like rice three ways, which is
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  Speaker 2: in the book. And the way to I think the
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  Speaker 2: best way to tell if someone's a good host or
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  Speaker 2: not is how long people stay Like I'm literally kicking
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  Speaker 2: people out of my house. It's actually kind of annoying.
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  Speaker 2: So sometimes I take away the tips of tricks that
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  Speaker 2: I give in the book when I want people to leave,
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  Speaker 2: you know, but it's all about keeping keeping the food,
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  Speaker 2: keeping the music, keeping the candle, going the like. And
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  Speaker 2: then people never want to leave.
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  Speaker 1: Sudden change in personality. Perhaps we'll get them out. I
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  Speaker 1: don't know.
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  Speaker 2: It's like right, like just like start going crazier, get.
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  Speaker 1: To It's like, if you're really good at this, yeah,
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  Speaker 1: you're going to have to figure out how to get
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  Speaker 1: people out, you know.
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  Speaker 2: Yeah, that's usually our issue.
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  Speaker 1: Right right right. I used to have this house. Before
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  Speaker 1: we got this house, I had this house up in
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  Speaker 1: the Hollywood Hills and nobody would leave. It was so
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  Speaker 1: it was so great and a good host. But I
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  Speaker 1: think it was the house. I don't want to take
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  Speaker 1: all the credit, right and I did. I did spoil
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  Speaker 1: people when they could come over. I cook for them,
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  Speaker 1: they serve them, and you know, I am a good host,
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  Speaker 1: but that house man, they love the view, they love
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  Speaker 1: the pool, they love the nature, they love you know,
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  Speaker 1: and it's like it's ten o'clock, guys, you gotta go.
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  Speaker 1: It's like I gotta, I gotta get up at six,
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  Speaker 1: you know, let's go.
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  Speaker 2: I love that. Though. What do you cook?
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  Speaker 1: I mean, I just do basic stuff, right, But I
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  Speaker 1: do it well, I do it. I do sam in
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  Speaker 1: a couple of different ways. I do chicken a couple
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  Speaker 1: of different ways. You know. I have some postay.
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  Speaker 2: You know.
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  Speaker 1: It's it's all just very basic things. Is how I
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  Speaker 1: convince my wife to to marry me is to cook
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  Speaker 1: for her? Right?
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  Speaker 2: It's so nice?
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  Speaker 1: Yeah, because she doesn't cook, so I just sort of
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  Speaker 1: like quartered her the whole time, just like her dish
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  Speaker 1: after and I'm thinking, is this going to be the one?
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  Speaker 1: Is this going to be the one? It's kind of thing.
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  Speaker 1: So I still do it because I love it.
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  Speaker 2: And it's therapeutic, isn't it?
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  Speaker 1: It truly is. I love five o'clock. I love prepping.
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  Speaker 1: I love doing it all. I really do. I really
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  Speaker 1: really enjoy.
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  Speaker 2: It, like a sense of calm. Especially it put some
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  Speaker 2: music on. Gotta you just like zone out. It's the best.
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  Speaker 1: I can't I can't do. There's one particular album I
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  Speaker 1: play all the way through, but I started getting a
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  Speaker 1: little bit not sick of it, so now I banned
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  Speaker 1: it from my list because I don't want to get
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  Speaker 1: sick of this album because it's so great. But yeah,
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  Speaker 1: I always cook with something and it's amazing. What doesn't work?
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  Speaker 1: Oh sure? Yeah, like albums from like when I was
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  Speaker 1: growing up. I catch up on old rock and roll.
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  Speaker 1: I love it. Try Who's Next? Okay, Try Who's Next?
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  Speaker 1: When you're cooking? Okay, I got to tell you. There's
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  Speaker 1: something about the way Keith Moon drums. There's something that
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  Speaker 1: there's something about that album. It's a it's a powerful
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  Speaker 1: album anyway in its own right. But cooking to it.
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  Speaker 2: Oh man, Oh I'm excited people. So that's that's good
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  Speaker 2: to hear.
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  Speaker 1: Yeah, try that one. Try. And there's some CSNY stuff
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  Speaker 1: that's pretty good too. But yeah, the classic stuff usually works.
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  Speaker 2: Yeah it does.
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  Speaker 1: So what is a kitchen tip that you can give
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  Speaker 1: the audience here or some kind of trick? You know?
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  Speaker 1: I learned on a previous episode about how to make
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  Speaker 1: really great marinera sauce that sticks to the pasta and
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  Speaker 1: doesn't make it watery, And that's by using the the
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  Speaker 1: pasta water after the pasta's boil poor a little bit
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  Speaker 1: in the sauce. But now I'm doing it and I
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  Speaker 1: think I'm pouring too much in because it's still water.
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  Speaker 1: I'm scrolling it up. I used to be able to
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  Speaker 1: nail it. I'm not nail at it anymore. So help
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  Speaker 1: me out. What's the tip that you can improve everybody's
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  Speaker 1: cooking with.
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  Speaker 2: I'm going to give you a tip that I actually
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  Speaker 2: just learned because it's a really good one. There's a
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  Speaker 2: chef named Ben Jingji. I don't know if you know him,
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  Speaker 2: and he's married to a woman named Zicky, and they
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  Speaker 2: make these dishes together. They've actually met in culinary school.
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  Speaker 2: Their story is very cute, and she taught me, you know,
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  Speaker 2: I love We always make like ground meat and we
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  Speaker 2: cook the meat down with the onion. But she taught
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  Speaker 2: me that you have to slow, slow, slow cook first
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  Speaker 2: the onion. Then you put the beef in and you
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  Speaker 2: let it like caramelize with the beef in it for
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  Speaker 2: like a while, like ten minutes, and like very low flame,
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  Speaker 2: which I usually would use like medium to high, right,
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  Speaker 2: like that's what you would typically saute. It makes the
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  Speaker 2: beef taste like like it's like melts in your mouth,
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  Speaker 2: like it's.
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  Speaker 1: You're taking you're taking ground beef or you're taking a
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  Speaker 1: steak grown beef. You're taking ground beef with the onion,
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  Speaker 1: with with the onion, okay, because the.
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  Speaker 2: Way I do it, Yeah, tell me how you do it.
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  Speaker 1: The way I do it is, you know, I oil
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  Speaker 1: oil up the pan. I get a very deep pan. Okay,
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  Speaker 1: it's like you know, yadep. And so I put some
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  Speaker 1: nice olive oil in. I throw in a ton of onion,
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  Speaker 1: chopped onion yep, okay. And then once it's I don't
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  Speaker 1: want to ice, I don't want to overcook the onion.
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  Speaker 1: But once it's nice and sort of you know, half liquefied,
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  Speaker 1: I'll throw in the ground beef. But I keep it
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  Speaker 1: at a.
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  Speaker 2: Very low Oh so you're already doing it.
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  Speaker 1: I'm already doing it. I'm not. I never cook it
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  Speaker 1: on high because because I want you right, because I
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  Speaker 1: want the meat to be cooked and tenderized.
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  Speaker 2: You're already here five steps ahead.
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  Speaker 1: I mean, that's just I've been doing it so much,
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  Speaker 1: but that's the way I do it now because I
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  Speaker 1: want it to percolate for forty minutes, thirty minutes.
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  Speaker 2: Yeah, So that was like it's a small change that
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  Speaker 2: I didn't I was like just a lower of a
• 11:41
  Speaker 2: little bit and cook it a little bit longer. And
• 11:43
  Speaker 2: I was I was like, oh my god, like what
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  Speaker 2: a difference. So the other thing I say, I would say,
• 11:49
  Speaker 2: and this is like more to hosting. You need little bowls.
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  Speaker 2: And in the little bowl you should have nuts, you
• 11:55
  Speaker 2: should have like pretzel like whatever you have. Throw out
• 11:59
  Speaker 2: the little bowls and like put them on your counter,
• 12:01
  Speaker 2: put them like on the table let. People like Nash
• 12:04
  Speaker 2: you know, I'll hang around if they not if they
• 12:06
  Speaker 2: have something to not on.
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  Speaker 1: It's yes, that's great, great stuff. Do you have one
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  Speaker 1: kitchen appliance that is underrated that you can't cook without?
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  Speaker 2: Yeah, I'm like promoting this out of my friend's company,
• 12:22
  Speaker 2: and I'm just gonna I guess I'm gonna keep doing it.
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  Speaker 2: Not a purpose. By the way, he's gonna like need
• 12:27
  Speaker 2: to give me commission at this point. Now I'm kidding
• 12:30
  Speaker 2: a spurtle. Have you heard of it?
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  Speaker 1: No, what's up?
• 12:33
  Speaker 2: It's the mix. It's a mix between a spoon and
• 12:39
  Speaker 2: what is uh, I don't know what else what it
• 12:42
  Speaker 2: would be called like a like a mix like a
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  Speaker 2: wooden spoon.
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  Speaker 1: Yes, okay, so it's a mix between a steel spoon
• 12:49
  Speaker 1: and a wooden spoon, like.
• 12:51
  Speaker 2: It's like it's a mix between playing it. Yeah, it's
• 12:56
  Speaker 2: like long and like gets into the crevices of things.
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  Speaker 1: Okay, yeah, I got you.
• 13:02
  Speaker 2: Too, because we have them in like our press boxes.
• 13:05
  Speaker 2: They literally are the most useful things. Like I saw te,
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  Speaker 2: I can't sautee without them. The regular wooden spoon doesn't
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  Speaker 2: get into.
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  Speaker 1: The sides right exactly, I have, but I see I
• 13:17
  Speaker 1: have one that. I have two wooden spoons and a
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  Speaker 1: third one that's got a point on the right side.
• 13:24
  Speaker 2: Right, and you would need three spoons.
• 13:26
  Speaker 1: Gotta have it.
• 13:27
  Speaker 2: I'm sending it to you.
• 13:28
  Speaker 1: Okay, you need it. I'd love to have one I got.
• 13:32
  Speaker 1: My dream is to have like that rack hanging from
• 13:35
  Speaker 1: the ceiling, hang everything off the ceiling. I don't have that.
• 13:38
  Speaker 1: I gotta. I got to install that.
• 13:39
  Speaker 2: I can help you with that too. My friend literally
• 13:43
  Speaker 2: makes those.
• 13:44
  Speaker 1: Swear to God, Okay, hook me up, I'll do it.
• 13:47
  Speaker 1: I'll buy it or whatever it takes. But I want one,
• 13:50
  Speaker 1: you know.
• 13:51
  Speaker 2: I know me too, actually need one of those.
• 13:53
  Speaker 1: You're a you gotta have that, all right? So what
• 13:56
  Speaker 1: is uh? Okay, hang on high all right? So listen,
• 13:59
  Speaker 1: you do so many things right, and they right, but
• 14:04
  Speaker 1: that's good, right, it keeps you busy. Yeah, the Real
• 14:09
  Speaker 1: Housewives of New York. So I want to talk to
• 14:13
  Speaker 1: you about your knowledge of the food the city. What
• 14:17
  Speaker 1: type of food you know? Dash your meal experience is
• 14:21
  Speaker 1: something that you can only get of the best of
• 14:26
  Speaker 1: it in New York? What is it?
• 14:29
  Speaker 2: I wouldn't say that you can only get like a
• 14:33
  Speaker 2: Michelin star amazing meal in Manhattan. You can get that
• 14:36
  Speaker 2: in a lot of places. So I'm going to go
• 14:38
  Speaker 2: more basic. I'd say you can really only get the
• 14:42
  Speaker 2: best bagel or the best slice of pizza, the best locks.
• 14:46
  Speaker 2: Like You're not getting that in Miami, you know you're not.
• 14:51
  Speaker 2: So we have like the good stables, like you're getting
• 14:54
  Speaker 2: your best croissant, and obviously in Paris you're not getting
• 14:56
  Speaker 2: that here. But our pizza and our bagels they don't compare.
• 15:02
  Speaker 1: You know, they gotta. They got a pizza place out here,
• 15:05
  Speaker 1: the Kathy Moriarity runs. She's I guess she's an owner,
• 15:09
  Speaker 1: part owner, and it's in it's in Beverly Hills and
• 15:13
  Speaker 1: they ship the water from New York. Wow, they use
• 15:17
  Speaker 1: New York while I'm not kidding. Wow, because the water
• 15:22
  Speaker 1: west of the Mississippi is too alkaline, and that's that's
• 15:27
  Speaker 1: why you get the the soft. You can't get the hard,
• 15:30
  Speaker 1: crunchy crust. So you go to this place.
• 15:33
  Speaker 2: Wait, it's better to have alkaline water, isn't it?
• 15:36
  Speaker 1: Okay? So I said, at the opposite it's not alkaline
• 15:39
  Speaker 1: enough west of the Mississippi, right, So east of the
• 15:43
  Speaker 1: Mississippi you get the New York water. It's alkaline, and
• 15:45
  Speaker 1: you get the crunchy, crunchy crunchy, right, you get the
• 15:48
  Speaker 1: better crust. That's the that's the key.
• 15:51
  Speaker 2: So interesting.
• 15:53
  Speaker 1: Yeah, yeah, they ship the water in from Brooklyn.
• 15:56
  Speaker 2: That's wild.
• 15:57
  Speaker 1: It's wild, right, it's a lot of a lot of
• 15:59
  Speaker 1: ship and water. But they care if you There was
• 16:03
  Speaker 1: one role I wanted to gain a lot of weight for.
• 16:05
  Speaker 1: I was there every day. That's so fun eating giant
• 16:09
  Speaker 1: it is eating giant pies and drinking Coca Cola.
• 16:12
  Speaker 2: That's like the best job ever.
• 16:14
  Speaker 1: It's a good job. Like wow, people will just sturbys,
• 16:19
  Speaker 1: excuse me, I'm working here. I'll take you together.
• 16:26
  Speaker 2: That's awesome.
• 16:27
  Speaker 1: And the pizza, Oh okay, I'm destined to be three
• 16:31
  Speaker 1: hundred pounds. I know one day it'll happen. It's a
• 16:34
  Speaker 1: dream of mine. What's your favorite under the radar New
• 16:37
  Speaker 1: York City restaurant?
• 16:39
  Speaker 2: Oh, my favorite under the radar New York City restaurant.
• 16:45
  Speaker 1: Yeah, what's going on in the restaurant side of things
• 16:48
  Speaker 1: in New York? Did a lot of people pack up
• 16:50
  Speaker 1: and leave? Everybody came back from Florida? Right they went.
• 16:54
  Speaker 2: They were like, oh, we're gonna go to Florida because
• 16:56
  Speaker 2: New York City is horrible. And then they went to
• 16:57
  Speaker 2: Florida and they were like, wow, it's still Florida.
• 17:00
  Speaker 1: Like, you know, not the flower is terrible, but it's
• 17:03
  Speaker 1: like it's not New York, right, Florida.
• 17:05
  Speaker 2: You know, it's like you're in Florida. So everyone came back.
• 17:10
  Speaker 2: You know what's happening now? Which is kind of like
• 17:12
  Speaker 2: a little bit annoying. We're in a world of like
• 17:17
  Speaker 2: private members clubs.
• 17:19
  Speaker 1: Oh god, it's so annoying.
• 17:21
  Speaker 2: It's so annoying.
• 17:22
  Speaker 1: These people have such low self esteem.
• 17:24
  Speaker 2: Like it's enough already, it's enough.
• 17:26
  Speaker 1: You don't have to pay a monthly fee to feel superior.
• 17:30
  Speaker 1: You can do that all by yourself.
• 17:32
  Speaker 2: Right right, Like what is this obsession?
• 17:36
  Speaker 1: I get a monthly bill?
• 17:38
  Speaker 2: It's wild?
• 17:39
  Speaker 1: You get this huge monthly. It's two thousand and three
• 17:41
  Speaker 1: thousand bucks a month, and then it's like just to
• 17:45
  Speaker 1: make sure that you feel special. I mean, it's just ridiculous. Yeah,
• 17:49
  Speaker 1: I agree, that's that's I noticed that the other day
• 17:52
  Speaker 1: I said the same thing. I said, man, because they
• 17:55
  Speaker 1: were doing some kind of an expos on it was
• 17:58
  Speaker 1: either Miami or New York City. But the private club
• 18:01
  Speaker 1: thing that was happening, and it's just a it's a
• 18:03
  Speaker 1: thing now and it's like every sector, every sector of
• 18:06
  Speaker 1: anything you want to do. You know, you can't just
• 18:09
  Speaker 1: do it join a tennis club. It's got to be
• 18:10
  Speaker 1: a private club, right.
• 18:12
  Speaker 2: And it's like it made sense when it was basically
• 18:15
  Speaker 2: just so a house because you know, if you were
• 18:17
  Speaker 2: young and they had like the under twenty seven and
• 18:19
  Speaker 2: it was a discount, you used to work from there
• 18:21
  Speaker 2: and it was kind of like a like, you know,
• 18:23
  Speaker 2: incubator type space. But now it's just go have a
• 18:26
  Speaker 2: cocktail somewhere, but make sure that you pay a lot
• 18:28
  Speaker 2: of money to be able to have a call.
• 18:30
  Speaker 1: It is. That's all it is.
• 18:33
  Speaker 2: So I'm trying to think of my favorite I like
• 18:35
  Speaker 2: so many restaurants. That's really hard, Okay, El Cantonori is
• 18:39
  Speaker 2: a classic East Village, classic Italian restaurant. Just excellent food,
• 18:45
  Speaker 2: always good. It's been around forever.
• 18:47
  Speaker 1: That's my go to, Right, you have any of these
• 18:50
  Speaker 1: places give you kind of like the Luke's Diner vibe?
• 18:52
  Speaker 1: Is there anything in the city that gives you that
• 18:55
  Speaker 1: kind of Gilmore feels a little bit?
• 18:58
  Speaker 2: Should compare it to Tom that was in Seinfeld restaurant.
• 19:03
  Speaker 1: Tom's and Seinfeld. Oh that place. Yeah, that's yeah, that's
• 19:07
  Speaker 1: I mean that's a little different, but yeah, that's very
• 19:09
  Speaker 1: New York it is.
• 19:10
  Speaker 2: I mean it's just like iconic, and so it was yeah, absolutely.
• 19:14
  Speaker 2: I mean we don't have like the cozy like suburban places.
• 19:18
  Speaker 2: We don't have that here.
• 19:19
  Speaker 1: So no, no, it's different. It's a different thing, all right.
• 19:23
  Speaker 1: So you found your mescal brand mess Khaloom.
• 19:27
  Speaker 2: Yeah, like tulum and mescal.
• 19:30
  Speaker 1: What's your ideal way to serve it?
• 19:34
  Speaker 2: So I actually have a lot of cocktail recipes in
• 19:36
  Speaker 2: the book. I am lately addicted to something that's called
• 19:40
  Speaker 2: a Maximilian affair, which is Saint Germain and mescaloum and lemon.
• 19:45
  Speaker 2: It's so easy and it's out of this world delicious,
• 19:48
  Speaker 2: and I love that it comes in a martini glass.
• 19:52
  Speaker 2: But like on a regular day, if I'm having mescal,
• 19:55
  Speaker 2: which is probably too often now that I am not
• 19:58
  Speaker 2: pregnant anymore, I will have on the rocks with fresh
• 20:01
  Speaker 2: squeezed any fruit that I have, Like lately, I've been
• 20:05
  Speaker 2: into grapes because they're really sweet, and it's just it's
• 20:08
  Speaker 2: a very smooth messcal. It's not really smoky. That's like
• 20:11
  Speaker 2: our whole stick and it's really pure, so I feel
• 20:15
  Speaker 2: fine the next day, and it's just it's great. I
• 20:17
  Speaker 2: can't wait for you to try it.
• 20:19
  Speaker 1: Man, I tell you, I want to go on a
• 20:20
  Speaker 1: plane right now. Walk me through a meal. Kind of
• 20:26
  Speaker 1: meal you'd have to create to serve the mess color.
• 20:31
  Speaker 2: Oh well, we actually cook with it sometimes. Yeah, yeah, yeah,
• 20:37
  Speaker 2: you can like make fish with it. It's got a
• 20:39
  Speaker 2: really good flavor profile for cooking. But if you're gonna,
• 20:43
  Speaker 2: I mean, I don't know. I love Latin food, so
• 20:46
  Speaker 2: like for me, it really goes with anything, like it
• 20:50
  Speaker 2: depends on what you put in the cocktail itself. But
• 20:52
  Speaker 2: like just love like Cuban food. I love Mexican food,
• 20:56
  Speaker 2: and so for me, like the fresh meats and the
• 21:00
  Speaker 2: avocado corn, like Saul says, that's just caring.
• 21:06
  Speaker 1: All right, we got time for one more question. Unfortunately,
• 21:08
  Speaker 1: you have to come back, by the way.
• 21:10
  Speaker 2: I'm happy to because we didn't.
• 21:12
  Speaker 1: We didn't really connect very well, so we gotta we
• 21:14
  Speaker 1: gotta try again. Okay, okay, we'll try again. If you
• 21:18
  Speaker 1: were coming to Luke Steiner, what would you order? Where
• 21:20
  Speaker 1: would you sit?
• 21:22
  Speaker 2: I take closest to you?
• 21:27
  Speaker 1: Damn right, you would, yeah.
• 21:30
  Speaker 2: And I would order a coffee and hopefully you would
• 21:33
  Speaker 2: yell at me for it. Yes, yes, I get a
• 21:37
  Speaker 2: cappuccino and a croissant.
• 21:40
  Speaker 1: You get a cappuccino that, yeah, you you'd get. Yeah,
• 21:43
  Speaker 1: I'd yell at you for that.
• 21:45
  Speaker 2: Yeah, you'd yell at me.
• 21:46
  Speaker 1: If you said cappuccino or latte or anything. That's not
• 21:50
  Speaker 1: gonna happen. Uh. Sorry about those Yankees, right, it's all over.
• 21:55
  Speaker 1: They rely too much on power. You don't care, all right, baseball.
• 21:59
  Speaker 2: Is not I think, ask me about I'll be into that.
• 22:02
  Speaker 1: Okay, all right, Aaron Leachie a pleasure. Hey, everybody, go
• 22:07
  Speaker 1: out and get her book, watch the shows, eat her food,
• 22:10
  Speaker 1: drinker tequila. She's got you covered. Let her redesign your
• 22:15
  Speaker 1: entire life, because I think I'm about to allow her
• 22:18
  Speaker 1: to do that with mine and all. Tuck was like
• 22:21
  Speaker 1: twenty minutes just talking to her. It's amazing. She's amazingly magnetic, intelligent,
• 22:24
  Speaker 1: beautiful and talented. Here we go, Aaron Leechee, thank you
• 22:29
  Speaker 1: so much for coming on and best fans on the planet.
• 22:33
  Speaker 1: Thanks everybody for all your downloads, cards, and letters. Keep
• 22:35
  Speaker 1: them coming and remember where you lead, we will follow.
• 22:39
  Speaker 1: Stay safe everyone, Hey everybody, and don't forget Follow us
• 23:11
  Speaker 1: on Instagram at I Am all In podcast and email
• 23:15
  Speaker 1: us at Gilmore at iHeartRadio dot com.