Episode 2: Don’t Make Friends in the Bathroom

Show Notes:

Host: Wendy Fink
Guests: Chris Fink, Dan Richard, Ken Baumlin, Ally Baumlin, Paul Cerrone, Andria Cerrone

Happy Thanksgiving and welcome to Episode 2: Don’t Make Friends in the Bathroom!

In this episode of The Wendy Variety Podcast, we learn the following:
– IBM will never sponsor us (You’re welcome to prove us wrong, IBM!)
– Andria teaches us that creepiness can pay off
– Wendy didn’t know how guys pee until this episode
– Paul creates a new culture
– Dan educates us on the lesser known gold rush of 1949
– Ally learns that Ken is into chicks, not dudes
– Wendy won the record for the most amount of injuries in the smallest amount of time
– Our Lord and Savior, “Weird Al” Yankovic is the reason for the season

This episode was supposed to be about how we all met so we could teach our listeners how to go out and make a friendlier world for all, but hilarious tangents are so much better!

Fun Fact: Most of the stories shared somehow ended up being around Thanksgiving!

Bonus Content Alert!
Below is the Dungeons & Dragons bean dip recipe by Paul & Andria Cerrone:

Instant Pot Cheesy Refried Beans
Yield: 4 to 5 cups

2 tablespoons olive oil
1 small onion, chopped
4 large cloves garlic, minced
1 pound (approximately 2 cups) dry pinto beans, rinsed & sorted
7 cups low-sodium chicken (or vegetable) broth or stock
1 tablespoon cumin
1 tablespoon of red chili pepper
1 teaspoon salt, plus additional to taste
Freshly ground black pepper, to taste
Xantham Gum for Thickening
2 Cups Shredded Cheddar or Mexican Cheese for Thickening
Measure the olive oil into the Instant Pot insert and set to the SAUTÉ function.
Once the oil is hot, add the onion and garlic; cook, stirring regularly, for about 2 minutes.
Press CANCEL after sautéing.
Add the pinto beans, broth, cumin, red chili pepper, salt, and pepper to the pot; stir to combine.
Seal the lid according to the owner’s manual and cook on HIGH pressure for 50 minutes.
When the timer is done, allow the pressure to release naturally for 20 minutes, then carefully vent to release the remaining pressure (consult your owner’s manual for more specific instructions).
Open the lid and use a ladle to remove as much cooking liquid as possible to a large measuring cup or bowl.
Use an immersion blender to puree the beans until smooth and creamy
Add Xantham gum (in small amounts) while stirring to achieve thickness consistency
Add shredded cheese and in stir in
Adjust the seasonings to taste, adding more salt, pepper, if desired. Serve hot.
Add some red hot sauce to your dipping bowls to add some kick — your choice.

Music: Blue Skies – Silent Partner youtu.be/5kDO8hLu9iI