BORDERLINE SALTY

On this episode, hosts Rick Martinez and Carla Lalli Music dream up new summer pastas, give guidance on making creamy oat milk, and explain the difference between fresh garlic and garlic powder (and why you need both).

This week’s recipe book:

• Rick’s dad’s Refried Beans

• Carla’s Swiss Chard Pesto Pasta

• Carla’s Daddy Pasta

• Crunchy Peanut Butter Cup Rice Cakes

As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663). 

Find us on Instagram @borderlinesalty

Find full episode transcripts and more about the podcast on our website borderlinesalty.fm. 

If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com. 

You can order Rick’s cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com

EPISODE TRANSCRIPTION

Rick Martinez: Hi, I'm Rick Martinez. I am a cookbook author, video host, and I love wearing terrycloth. 

Carla Lalli Music: I'm Carla Lalli Music. I'm also a cookbook author, video host. And I still can't do a pull up. 

Rick Martinez: But she can squat 4,000 pounds.

Carla Lalli Music: That's right, folks. 

Rick Martinez: And this is Borderline Salty, the show where we take your calls, boost your confidence and make you a better, smarter, happier cook. 

Carla Lalli Music: Today, we'll discuss what to eat when you get home from a trip. Homemade oatmeal and gorgeous summer pastas. 

Rick Martinez: Oh, I love a summer pasta. 

Carla Lalli Music: Who doesn't? But before we get into it, I want to share that this week's segment of Tell Me Something Good is brought to you by the Sonos Move, a powerful and portable smart speaker for listening all around your home and beyond. Soundtrack Your Summer with Sonos. Discover Move plus other speakers and soundbars at Sonos dot com. Okay, Rick, now tell me something good. 

Rick Martinez: Okay. You're going to appreciate this. I actually almost called you during this little event. So as you know, my father came to Mazatlan to visit for my birthday and we celebrated my birthday and Father's Day. And as a part of that visit, he obviously had to make beans, right? 

Carla Lalli Music: Of course. I mean.

Rick Martinez: So for those that may not know, my father is a master of the bean. In fact, when Carla and I worked at Bon Appétit, I was shooting a video, and I made my father's beans as a part of this video, and people just freaked out. So much so that Carla was like, we have to get this recipe and put it on the BA website. Which we did. And then when he came to visit, there was a request by the test kitchen staff that my father make breakfast for the entire team, which he did. So obviously when he came to visit me in Mazatlan, I asked him to make beans and I had some really amazing chicharrónes. So the chicharrónes in Mexico come in. A lot of different styles of this particular style is kind of like a really deep fried golden lardon, like the really big pieces of pork belly, they're kind of meaty, they're a little bit crispy, but they're really big. So he saw them and he was like, Well, why don't you throw some of those in the beans while they cook? And I was like, Oh my God, this is why you're the bean master. So I did that. They cook. Now we're ready to re-fry. So I have some really delicious, freshly rendered lard, which he was going to use. And then he's like, Do you have any more of those chicarrónes? Of course I do. He takes them. He chops them up really finely, throws them into the hot lard and then pours the beans with the beautiful chicharrónes. It had been like slow simmered with the beans. So is just pork on top of pork on top of more pork on top of lard. They were the best beans ever. 

Carla Lalli Music: Oh, my God. Oh, amazing. So he refried the chicharrónes in the lard before refrying the beans in the chicharrónes that had been fried in the lard. 

Rick Martinez: Yes. 

Carla Lalli Music: Yeah, brilliant. Brilliant. Absolutely brilliant. 

Rick Martinez: Yeah, I was like, this is why you are my father and you are the greatest father of all time. 

Carla Lalli Music: It's so sweet, because what I always think about when I think about your dad's beans is you talking about whenever you would go visit home, the first morning home, he would always wake you up in bed with freshly made tortillas and his refried beans. And that was like your, like, bedside delivery, which is just so sweet. 

Rick Martinez: The best. So, Carla, why don't you tell me something good? 

Carla Lalli Music: Well, I will tell you something good, which is that I have recently recovered from my first COVID experience, which two and a half years finally came for me, and the overall experience wasn't too bad. I was very happy that I've been boosted and like I just felt like I didn't have really terrible symptoms, but I got crazy food cravings and the one that I couldn't shake was just an uncontrollable craving for chocolate sorbet specifically. And I love ice cream. I'm all love, I have, you know, happy to have ice cream anytime. But I specifically wanted chocolate sorbet and I wanted to Sharon's chocolate sorbet, which I used to eat all the time and needs to be able to get it at like any bodega in the city. So I'm having this insane craving for the chocolate sorbet. And my husband was going out and he was like, I'm going to the store, can I get you anything? Emergen-C, you know, ginger ale. I was like, actually, I really need I need chocolate sorbet. And then he came back and I was like, Where's the chocolate sorbet? And he was like, Oh, yeah, it's weird. They didn't have it that are, you know, regular place. And I was like, okay, so where else did you go? This was like, important. But in the intervening days, another craving had taken over, which was a craving for coffee liquor, like Kahlua. 

Rick Martinez: So weird.

Carla Lalli Music: I was craving like a Kahlua milkshake. There was a lot of, like frozen dessert cravings? 

Rick Martinez: What? And these are all COVID induced. Like, you don't, like, just wake up on a normal day and go, Oh, I'm going to have some coffee liqueur. 

Carla Lalli Music: And yeah, I mean, I do love, I love Kahlua, I love coffee liquor, and I like making drinks with them. But like, yeah, out of nowhere, I'm like looking up on the Internet, like Kahlua milkshake. When I recovered, I went out and hit a couple of bodegas until I got my chocolate sorbet and came home and then made it into an affogato with a shot of liquor over it and it was worth the wait. So definitely recommend anyway. So anyone out there just put coffee liquor on whatever frozen delight you have in your freezer. And you will, you will thank me for it. 

Rick Martinez: Yeah. And you don't even need to wait for a COVID craving. You can have it tomorrow. 

Carla Lalli Music: Yeah, I didn't have it till I recovered, and it was very good. Hey, Rick, are you ready for some listener questions? 

Rick Martinez: Welcome to Borderline Salty. How can I help you? 

Caller 1: Hi, Rick and Carla, this is Lauren calling from Salt Lake City. And I wanted to call you because with my hectic summer travel schedule, I'm finding myself in that situation where you've just gotten home from a trip and you want something to eat that's home made and healthy. Probably veggie heavy since your trip wasn't and something simple, but your fridge is empty. Honestly, you're probably not going to the grocery store until maybe a day or two after you return. So I wanted to know what you guys like to eat when you get back from a trip and if you had any advice on what kinds of items I should keep on hand for these situations. Thanks for your thoughts. 

Carla Lalli Music: Okay. Well, looking for like a veggie heavy thing to eat when you get back from a trip. And what I get back from a trip are definitely two different questions. But what I like to eat. Okay, I've got two, I've got two answers. The first part is always crave pasta when I get home from a trip, I don't know if it's because the most comforting, the most associated with home, whatever. But it also happens to be, you know, a lot of shelf stable, pantry friendly ingredients. So the one that probably everybody is going to request is known around here as Daddy Pasta. 

Rick Martinez: Ooh, tell me about Daddy Pasta. 

Carla Lalli Music: So Daddy Pasta, the wonderful thing about Daddy Pasta is you do not have to be a daddy to make it. In fact, I taught I taught Fernando how to make it, and he has gotten really good at it. I've actually done a video for Daddy Pasta, so we'll link that in the show notes so that you guys can see it and make it. So essentially it is pasta with egg yolks, lots of grated parmesan cheese, melted butter and olive oil. You boil your pasta, you put it into the pot that you boiled the pasta and put some softened butter in there, put some olive oil on it and toss everything around to coat the pasta. And then over that, you pour in egg yolks that are beaten with lots of parm. So it's kind of like carbonara without the pork product or or an Alfredo plus egg yolk. So it's just kind of enriched with the egg yolks, really creamy, really satisfying. And then, you know, you just basically eat your pasta and everybody goes to bed and it takes like 20 minutes. So by the time the water is boiling, you've beaten your egg yolks and grated the cheese, and then you just like put everything together with some pasta water, whatever. Then if I'm feeling a little bit more burning clean, I would say that's our, like, family word for, you know, maybe we've eaten so much on vacation, you're hungry, but you just, like, want to give your body a break. We always have smoothie stuff in the house, and that tends to be, you know, pantry friendly. So frozen blueberries, frozen mangoes, you know, chia seeds, oats. We always have almond milk or oat milk that doesn't need to be refrigerated and one of those tetra packs. So throw that into the blender or the ninja and have like a super superfood smoothie. 

Rick Martinez: I'm a big fan of eating something comforting when I get home. 

Carla Lalli Music: Yeah. 

Rick Martinez: So I want something that's going to make me feel good. That's sort of like a big welcome home hug for myself. So I rely very heavily on my freezer for that. And actually when my dad flew in, I wanted to do the same thing for him and make him feel welcome and at home. And so I made my mother's picadillo, which we both really, really love. It's really easy to make. It's basically ground beef and onions, poblano, a little tomato, cumin, garlic, and you basically just brown your meat, put in all your veg, let those brown a little bit, cover it with water and let that simmer until the the beef and the potatoes are cooked through. So I actually just threw that together, made it, and then went to the airport and came home and it was still warm, served it with some hot flour tortillas. And that was our sort of our welcome home dinner. 

Carla Lalli Music: So sweet. 

Rick Martinez: And then I actually, I put the the leftovers in quart containers and I put them in the freezer. And so that when I'm coming home from a trip, I just open the freezer. And I always have either vegetable soups or chicken soup or now the picadillo. And I'll just grab a quart, put it in the microwave and heat it up. And then now I have like a really nice, hot, delicious, comforting soup in about 10 minutes. 

Carla Lalli Music: Wow. If you were a superhero, like, definitely one of your powers would involve freezing things really quickly. 

Rick Martinez: Oh, my God. 

Carla Lalli Music: You're like the king of the freezer. I am so jealous. I want to be your freezer. I want to be your freezer j`ust to be surrounded by all of that food all the time.

Rick Martinez: We're going to have to go in a little freezer tour, although I have to I would have to warn you that, like, there are a good 7 pounds of Kerrygold butter in my fridge. 

Carla Lalli Music: OK, why warn me, yeah, it's wonderful. 

Rick Martinez: I mean. Yeah, because you never know when you might need some brown butter for some cookies. 

Carla Lalli Music: You never know. 

Rick Martinez: I mean, you know, the mood strikes and you've got to act fast, open the freezer, throw the butter in the pan. 

Carla Lalli Music: Oh, my God. Let's go now. Yeah, but your freezer just sounds like paradise filled with delicious, already-made meals. 

Rick Martinez: I would 100% live in there if it weren't so cold. 

Carla Lalli Music: All right, so if you're planning ahead, leave yourself a beautiful freezer meal. And if not, just lean on your pantry pasta. 

Rick Martinez: Actually, that's a really good idea. Like, actually, the day before you go on your trip, make yourself a really nice welcome back meal and put it in the freezer. 

Carla Lalli Music: Next caller, please. 

Caller 2: Hi, Carla and Rick. This is Kenzie. My fear right now is that I love oat milk, but I don't want to buy it from the store because it's so expensive. And there's also a lot of discourse about what kind of additives they're putting in, etc. But any time we've made it at home, it's slimy or something just isn't quite right. And maybe I want to sweeten it, but I don't know how much to do, and any recipe I've looked up online doesn't really say the same thing. So I'm wondering how can I make my own oat milk at home that tastes good and does it become slimy after a certain amount of time? Thank you so much. I love your show. 

Rick Martinez: Well, Kenzie, I love oat milk too. I completely agree with you. Oat milk is really expensive. The thing is to make your own oat milk, you only really need two ingredients: oats, water and a little bit of time. And oats are really cheap. At least for me, I've done several experiments with oat milk because I made a recipe for oatmeal cookie ice cream sandwiches and I actually made my own oat milk to make the ice cream. And what I found is that the longer you let the oatmeal sit in the water, the softer it becomes, but the slimmer it becomes when you process it. Funny enough, though, you want that slime for the ice cream because the thicker and the more viscous the oat milk is, the creamier, and the smoother your ice cream will be. But if I wanted to make a drinking oat milk that is a little bit thinner and more smooth and drinkable, I would recommend soaking in the 4 to 8 hour range. 

Carla Lalli Music: Yeah, I went through a whole like alt milk homemade phase a number of years ago and it was definitely driven by the it's so expensive. And the thing is, when you start making milks at home, you realize it's mostly water like 4 to 1 water to solids. So you're paying for water and labor. I think that vicious or gelatinous or slimy, whatever it is, that's actually what makes oats like really healthy for your digestion. And that like they'll gel up kind of the way a chia seed gels. I mean that's slightly different but sweetening I went through the sweetening thing as well when. I was making homemade nut milks and oat milks. And you can use agave. You can use honey. You could use, like, half a teaspoon of cinnamon or a few drops of vanilla. And I would just sort of taste as you go. The other thing that's a great natural sweetener is to just drop a pitted Medjool date in while you're soaking and like it'll blend up if you soak it with oats over that 8 hours or the shorter amount of time that Rick's recommending and then it blends, it'll totally puree and it just adds like a really nice natural sweetener to it. But any you could use anything, really. 

Rick Martinez: Okay, Kenzie, to recap, we want to shorten our soaking time play around with the ratio of water to oats and to sweeten you can add cinnamon. You can add agave, honey, dates. Also, you can actually just use some simple sirup and, you know, sweeten as you go. But try those things. Line two, you're on. 

Caller 3: Hi, Rick and Carla. My name is Michael. My question today is, I like to use fresh ingredients. I like to use, you know, real stuff, organic stuff like garlic and onion powder. It's so handy. And sometimes it just really works with the recipes I'm trying to use. Do you guys disapprove of that as ingredients or is it acceptable? Inquiring minds need to know. 

Carla Lalli Music: I love this. I also love garlic powder and I love onion powder. I always have them in the house, but they are sadly not a substitute. 

Rick Martinez: No, no. 

Carla Lalli Music: For fresh garlic or fresh onions. 

Rick Martinez: But they're absolutely essential in certain things like ranch dressing. You cannot make ranch dressing without garlic and onion powder like it just doesn't taste the same. 

Carla Lalli Music: I completely agree. 

Rick Martinez: I don't actually even think of them as onion and garlic products. They're just they're their own thing. You know, when I'm making fried chicken in the crust, you have to have gone up gunion. Gunion. Yeah, you have to have gonion powder. 

Carla Lalli Music: New product alert. 

Rick Martinez: Yeah, it just doesn't taste right. Yeah. And there are times that I have used all four ingredients, so fresh garlic, onion, and then gonion powder. So do not feel bad at all. They're absolutely essential pantry ingredients. 

Carla Lalli Music: Yeah. Like, I love garlic powder in dry rubs for ribs. I sometimes just shake it over a steak in addition to the salt and pepper. I love to make, like, a yogurt dip with fresh grated garlic, and I'll add the powdered garlic to that and just amplify those flavors. You know, same thing with like caramelized onion dip. You know, you need the caramelized onions, but then bump it up with the onion powder. They work really well with their, you know, origin ingredient, but it's just a different flavor. You know?

Rick Martinez: Try garlic bread with fresh garlic and garlic powder. Mind blowing. 

Carla Lalli Music: Oooh. Yeah, yeah. I love garlic powder also on pizza, like when we get takeout pizza, I always bust out the garlic powder, the chili flakes, black pepper. 

Rick Martinez: Or garlic knots with both. Ohh. 

Carla Lalli Music: Ooh. 

Rick Martinez: And a little anchovy. Mm. 

Carla Lalli Music: So, Michael, keep cooking with garlic powder. Keep cooking with onion powder, but keep cooking with garlic and also with onions. 

Rick Martinez: Wear all four of them as a badge. 

Caller 4: Hi, Rick. Hi, Carla. I'm Julie. I live in Montreal and we have pretty harsh winters. But what people don't know is that we get really hot, humid summers, too. That feels like 40 degrees Celsius. It's crazy. And I know, like Carla, I'm a pasta lover. I love pasta, but I have a lot of pasta recipes that are good for the winter, you know, like the hearty meat sauces. So my question is, what are good pastas and good pasta sauces that I can eat in summer that can be refreshing. Except I don't like pasta salads. All right. Thank you so much. 

Carla Lalli Music: All right. I don't know my Celsius from my Fahrenheits, but I'm getting the impression that 40 is really hot. 

Rick Martinez: Forty's very hot. Yes. Okay. I have to be honest, I actually think that I like summer pastas better. I mean, I think I like anything in the summer better, but, you know, but like veggies and pasta is like the best. 

Carla Lalli Music: Some of my favorites for sure. I mean, the most obvious ingredient that popped into my head is tomatoes. Summer tomatoes. Like you don't even have to cook them. Honestly, my mom used to make this delicious cherry tomato pasta where she would just cut them in half, dress them with olive oil, a little bit of grated garlic, salt, pepper. And then she would put cubes of fresh mozzarella in the bowl and just let everything marinate for all day and then would cook pasta, drain it and pour the hot pasta into the bowl with the tomatoes and the cheese and just the residual heat would like melt the mozzarella and it would just get coated with all the tomato juices. It was so good. 

Rick Martinez: Okay. I'm 100% making that today. Like I said, I'm the cherry tomatoes right now are so good. 

Carla Lalli Music: Yum.

Rick Martinez: I'm going to make that. 

Carla Lalli Music: Yeah, you can use any kind of fresh cheese. 

Rick Martinez: Yeah. I don't know. I might be able to find mozzarella. Like, stay tuned. 

Carla Lalli Music: Okay. 

Rick Martinez: I also love making ragus out of things other than tomatoes and meat. So, like squash ragu. So you take summer squash and cook them down with lots of olive oil, garlic and onions, and they start to get caramelly and start to lose their shape. They almost take on this kind of meaty flavor, throw in a lot of parm, toss them with pasta. 

Carla Lalli Music: That's one of the only way is actually that I really, truly enjoy zucchini is like cooked down like that grandma-style. It just completely transforms the flavor. 

Rick Martinez: Okay, wait. One more thing that I really love to do is so when I go to the farmer's market and you buy these beautiful vegetables that have, like these leafy green tops, never, ever throw those away, save them. So I usually a lot of times they'll ask you, do you mean to, like, cut these tops off? And if I say yes, I always tell them that I want to keep them right. And then you have like the beet tops, you have the carrot tops, you have radish tops. Those make great pastas. So you don't even have to cook them. If you have like a really tender green you can, similar to what you said about cherry tomatoes, the residual heat of the pasta will cook and wilt those greens. And so you get this really beautiful, you know, beet and radish top with a little olive oil. I would throw in some burrata because I'm craving it incredibly.

Carla Lalli Music: Sure, why not? Burrata for the win. 

Rick Martinez: Oh, my God. Some lemons, some parmesan olive oil are so good. If you have, like, a heartier green, like a shard, you want to cook those a little bit so you can just, like, lightly saute them in olive oil and garlic and then throw those into the pasta at the end. 

Carla Lalli Music: Oh, that's such a good point about cooking the greens first, I think because people know pesto Alla Genovese, like your typical classic basil pesto. A lot of people think that a pesto has to use raw herbs. And like, not only do you not have to use only herbs, you can use greens and you can also use greens that have been cooked. I'm obsessed with Swiss chard pesto. Been kind of playing around with one for the past year and I just finally really developed it and made a video for it. And that recipe will be linked. 

Rick Martinez: Yeah, I want all these things now. 

Carla Lalli Music: All right, Julie, I hope that gets you started on your summer pasta journey. 

Rick Martinez: Okay, Carla, brace yourself. I am receiving word that we are getting some listener feedback. That's right, you heard it. Listener feedback. 

Caller 4: Hi, Rick and Carla. This is Sam from Hyde Park in Austin. Seven, eight, seven, five, one represent. I am calling about your advice to Alyssa on nail polish. That won't chip. I have to disagree with both of you absolute. Gel is not the way to go if you want your manicure to survive. I can wreck [unclear] within one week. The answer is go for dipping powder. That I can make last three or four weeks doing everything that I do, including cooking, and it's still raw. So, [phonetic] Alyssa, I hope you're listening. Do not go the gel route. Go for dipping powder. It's the same cost and a superior result. Bye. 

Rick Martinez: Okay, Sam. I will be in Austin in August, and I need to know where you go to get your powder, because I'm going too. Also send us a pic of your nails. 

Carla Lalli Music: Yeah, the proof is in the pudding. We want to see it. We've had great experiences with gel. We love to turn this over to a beauty influencer call-in, and we just, you know, we just need to see the nails. Show us the nails. 

Rick Martinez: DM us a photo of your nails. Borderline Salty on Instagram. 

Carla Lalli Music: All right, before we go, it is time for our favorite Internet game. Rad fad or Bad Fad? I am about to show Rick a TikTok and for everybody listening, the link to this TikTok video is in our shownotes. You can totally watch right along with us. All right. So, Rick, I'm I'm not going to say anything about this, except I am kind of amazed that nobody thought of the sooner. 

Rick Martinez: Ooh, I'm intrigued. 

TikTok voicover: [inaudible] One more time. Rice cakes, peanut butter and chocolate chips equals a giant Reese's Peanut Butter Cup. To make this snack spread a tablespoon full of peanut butter onto a crunchy rice cake and then dip it in melted chocolate. My favorite is [unclear], put it on a plate and sprinkle it with a good amount of sea salt. Stick it in the freezer until it's hardened. Break it open or just bite in and enjoy. 

Rick Martinez: Wow. 

Carla Lalli Music: Right? 

Rick Martinez: Okay. So this may actually be the one and only good application for rice cake. 

Carla Lalli Music: Like, oh, yeah I had a feeling we were going to get that. I love rice cakes, but you were one of the original naysayers. 

Rick Martinez: Oh, my God. Like, I just don't understand rice cakes. Like, I just don't. I don't get them. I don't. I don't need to eat them. I just. But that. But what I just saw, I mean, first of all, like, I love Reese's Peanut Butter Cups. 

Carla Lalli Music: Yeah. 

Rick Martinez: So, yeah. So you put a Reese's Peanut Butter Cup on a rice cake and I would probably eat it. And I actually think in my mind that the crunch of the rice cake would probably be really good with the peanut butter and the chocolate and the salt. 

Carla Lalli Music: I just think the shape is so it's just lends itself so perfectly. So I'm trying to think of other I'm sure you could do this with lots of things. Like you could probably do it with a graham cracker, too, you know, but something about the rice cake shape and the thickness of it. And then I love this one, too, because, you know, if you eat peanut butter, you have all of these things in your house. 

Rick Martinez: I would have to buy the rice cakes, but. 

Carla Lalli Music: All right. So frozen peanut butter, chocolate rice cake treat: Rad Fad or Bad Fad?

Rick Martinez: So I'm going to preface it by saying I ordinarily hate and do not understand the obsession with rice cakes, but I will call this application of a rice cake with peanut butter and chocolate and sea salt a Rad Fad. 

Carla Lalli Music: Wow, rice cakes everywhere just broke into applause. 

Rick Martinez: And that's it for this week's episode of Borderline Salty. 

Carla Lalli Music: You can find recipes and recommendations from this week's episode in our show notes. 

Rick Martinez: If you have a question or a fear you want us to help you through, you can always leave us a voicemail at eight three, three, four, three, three, food. 

Carla Lalli Music: Call us at eight three, three, four, three, three, three, six, six, three. 

Rick Martinez: Borderline Salty is an original production by Pineapple Street Studios. We're your hosts. I'm Rick Martinez. 

Carla Lalli Music: I'm Carla Lalli Music. You can find links to our work in the show notes for this episode. 

Rick Martinez: Natalie Brennan is our lead producer. 

Carla Lalli Music: Janelle Anderson is our producer. 

Rick Martinez: Our managing producer is Agerenesh Ashagre.

Carla Lalli Music: Our assistant producer is Mari Orozco. 

Rick Martinez: Our head of sound and engineering is Raj Makhija. 

Carla Lalli Music: Mixing and Engineering by Davy Sumner and Jason Richards. 

Rick Martinez: Our assistant engineers are Sharon Bardales and Jade Brooks. 

Carla Lalli Music: Original music from our very own Raj Makhija. 

Rick Martinez: Additional music from Vincent Vega Spring Gang and Glove Box courtesy of Epidemic Sound.

Carla Lalli Music: Legal Services for Pineapple Street are provided by Bianca Grimshaw at Granderson des Rochers.

Rick Martinez: Our executive producers are Max Linsky and Jenna Weiss-Berman.

Carla Lalli Music: We appreciate Lauren, Kenzie, Michael, Julie and Sam for calling in this week. 

Rick Martinez: And thank you so much for listening to us. We'll talk to you next week. 

Carla Lalli Music: Yeah. Talk to you next week. 

Rick Martinez: [unclear]

Carla Lalli Music: You could talk to us tomorrow if you haven't listened to the other episodes. Binge us. Just call us. Listen to us. [unclear] us. 

Rick Martinez: Watch us. Love us. 

Carla Lalli Music: Holler at us. 

Rick Martinez: Ring a ding, ding. 

Carla Lalli Music: Jingle jangle. 

Both: Bye.