K:
So lately I’ve been thinking about our changing diets, and some of the ways we thought to change our diet in the US versus some of the ways we’ve thought to change our diets in Japan. I think some are country specific and easier to do. I don’t know. I feel like some are easier to do in Japan than they are in the US. And to be clear, I’m not talking about reducing calories. I’m fluffy. I’m going to be fluffy. I’m always going to be fluffy. I haven’t always been fluffy.
C:
No, you weren’t fluffy when we met.
K:
No, but you fluffed me up.
C:
I was your fluffer.
K:
It was really hard for me to be thin. It was a natural, because I could eat one meal a day. And then there was at one point in my life I was eating one meal a day every other day, and that’s just not healthy at all. And that’s when I was modeling. And now I eat four meals a day, and they’re full meals, and they have… My mic dropped. Sorry about that. So in the United States… Sorry. I completely lost my train of thought. What was I saying?
C:
You were saying you eat four meals a day, and they are full of meals, but in the United States…
K:
Okay. So I eat four meals a day here. And in the United States, I think I ate four meals a day. I don’t think I ate meals. I think I just grazed the whole day. What do you think?
C:
I think you did. Because when I was driving, I remember driving to get PF Chang’s and various things. That’s predated overeat and door dash and all the delivery services. So for most things, you had to go pick it up.
K:
So I feel like when we first met, I had that unhealthy eating where I was eating one meal a day to maintain my weight. And I didn’t know, what were you doing? Because we didn’t live together. So I have no idea what you were doing. We would hang out for my one meal. What was your eating habits like? What were you eating? Were you cooking? I think you were cooking,
C:
Cooking some, yeah. I usually have granola for breakfast, and then have lunch with you, and then cook myself something, usually chicken.
K:
So I know that you’re a huge granola fan.
C:
Well, I’m a regular sized granola fan. Huge canola is too big to bite. So I’m a fan of regular size granola. But yes, I like regular granola.
K:
But you stopped eating granola here in Japan?
C:
Yes.
K:
Reason being?
C:
It’s too sugary here. There’s two variations. There’s super sugar granola, which is they take regular granola and just coat it in honey. And then there’s muesli, which I don’t mind muesli, but here it is so dry that it makes your mouth go “pahh”, sucks all the moisture out.
K:
Yes. We’ve talked about how the food in Japan will dry your mouth out.
C:
And despite some people suggesting that our last name is muesli, more than once, different people, don’t know how you get there, but some people have, not a big fan of muesli.
K:
So it’s interesting to me, because usually things are less sugary in Japan, but the granola is one of the few exceptions that it’s sweeter more sugary.
C:
Yeah. I think that with the cereals in particular, it’s like an acknowledgement that they are candy. And if they are candy, then they should be candy covered.
K:
So that’s not true because the foster flakes in Japan are not the foster flakes of the United States. So the foster flakes in the United States, at least, and we lived there, had a thick coating of sugar. And I think the thinnest veneer of something in between that was supposed to be a flake of something healthy.
C:
Homeopathic wheat.
K:
Yeah. Whereas in Japan, you can see the flake, whatever. I have no idea what frosted flakes are made of what the flake is.
C:
Wheat flakes.
K:
What flakes?
C:
Wheat.
K:
Okay. I have no idea. It’s not my brand of cereal. I’m not a big cereal fan. And when I do eat cereal, I just eat sugar. Yes. Like literally sugar smacks, but they’ve discontinued that cereal. So I’ve never been a big cereal eater in the US or Japan, but in the U S I did go out to eat a lot. I liked restaurant food, love, PF chains, love a good wet burrito, love Mexican food. And so these restaurants that we would go to through rotation. I also enjoyed the fast food in the United States.
K:
And here in Japan, the only thing that’s available is the brands that I didn’t enjoy in the United States and enjoy even less here in Japan. So in Nagoya, there’s McDonald’s, Domino’s Pizza and… What’s the other one? Kentucky Fried Chicken.
C:
Yeah, KFC.
K:
So talk about your experience, you used to eat Kentucky fried chicken here.
C:
I have occasionally, but it’s not very satisfying, because they don’t have the sides that I like. You can’t go to KFC and get some chicken strips and mac and cheese, because they don’t have any Mac and cheese.
K:
They also don’t have corn bread or mashed potatoes.
C:
I know. Our listeners are like, “We’re shocked. We are stunned.”
K:
Yes. I was shocked. And I was like, “How are you going to look having a KFC with no mashed potatoes and no corn bread? What are you even saying?”
C:
You’re going to look like hot dog on a stick. That’s what you’re going to look like.
K:
They don’t even have hot dog on a stick.
C:
No, they don’t.
K:
So don’t get people excited that they can come to Japan and get hot dog on a stick at KFC, because they can’t.
C:
I think a hotdog on a stick would be a tough one because they have so much competition from the convenience stores.
K:
Yeah, they would be. I don’t eat convening corn dogs anymore. So in the US, I didn’t do any particular kind of diet. And I think that’s because my body was healthier. And now I’m looking at how can I keep the things that I can check at home at an even level as a way to take care of my liver and my kidneys because I have lupus. And what lupus is, is it’s a blood disorder that causes your immune system to attack your body. And at some point in time, most people with lupus will have liver and kidney failure, at some point in their life.
K:
And after my last surgery, where I had my gallbladder removed, my inflammation went up so high that they kept me in the hospital extra days. And in the next two or three weeks, I’m going to find out how my liver and kidneys are doing. And since that surgery, I’ve gone to pseudo keto. And Chad likes to pontificate on what type of keto I’m doing, which I find really annoying, but you might find entertaining. So, Babe, please explain my current diet.
C:
Your current diet is not keto. Your current diet is keto plus fruit. So the keto diet is about-
K:
With keto you can eat fruit. I don’t eat bananas.
C:
… but you don’t ever enter ketosis.
K:
But I don’t ever what?
C:
Your body never enters ketosis. And so you’re not on a keto diet, just as I am not on a keto diet, even though I liked to eat sausage and things.
K:
So what do you mean my body never interests ketosis?
C:
So the keto diet is intended to make your body enter ketosis, where it runs on burning fat rather than burning glucose. And it has the effects that people have noticed of when you go into ketosis, you tend to have a terrible headache, your breath start smelling really bad, your sweat smells really bad. And some people are like, “No, it’s just for a couple of weeks, and then everything returns to normal.” But that sick feeling when you’re just starving is the start of ketosis. And think that you eat enough fruit, that you don’t get that because the strict keto diet is 25 calories of sugar per day.
K:
25 calories or grams?
C:
Calories.
K:
Okay. So for me, I have hereditary corporate porphyria, and that means that my blood does not have the chain to create FIM. And because my blood doesn’t create FIM, that means that I have to have carbohydrates, and specifically sugar, to help my body create FIM and synthesize…
C:
To help your body break down the corporate porphyrins, because you have a corporate porphyria, because they interfere with the production of heme. And so without the amino acids, you can’t break down the porphyrins, and they build up. And that interferes with the production of healthy blood cells.
K:
And a bad porphyria attack causes psychosis and brain damage. So it’s really important that I do everything I can to limit that. And so, right now I’m basically a sickly Victorian child, a bedridden sickly Victorian child. I basically stay in bed all day and a room with blackout curtains, because exposure to the sun triggers lupus and porphyria. And I have very low energy. So I’m really, really sick. But the change in diet, I think is keeping me a little bit healthier, because I eat chicken.
K:
This is what I eat every day. I eat chicken, I eat eggs, I eat watermelon, and I eat cherries. And if they have them, I eat raspberries. And that’s it. And candy canes for dessert. Because the watermelon or fruit is not deserted enough. I’m not eating vegetables right now, because it’s summertime and just too freaking hot for vegetables.
K:
And I guess I limit my time in the kitchen. And so I guess I could cook the vegetables at the same time that I’m cooking the chicken and eggs. But with cooking the chicken and eggs, I don’t have the steam from the boiling water. So it greatly reduces how hot the kitchen is. So right now my goal is to get in and out of the kitchen in 10 minutes or less. And it’s about a 15 minute meal while I’m cooking, because I like my chicken cooked really well. And for everyone who is a vegan and would be on me about it, if I don’t eat me, then I can’t produce… My blood doesn’t produce a complex amino chain that can only be found in animal products, hence the egg and chicken.
K:
But the eggs that I eat are from free range chickens. And the chicken that I eat are from free range chicken. So it’s as cruelty free as you can get to eat meat, because that eating meat is a cruel act. And for those of you who are wondering, yes, I have killed a chicken and, yes, I’ve seen chicken killed. And I know the entire process for the food that gets from a living being to my plate. And if I could be vegan, I would. But if I were to be vegan, it would kill me. So I’m choosing to kill chickens instead of myself.
C:
Yeah. When we met, you had been going through a cycle of being hospitalized, getting better, getting sick, being hospitalized, getting better because of your diet. And they finally said to you, “Look, your diet is the reason that you keep in and got hospitalized, because you have such low sugar and low… You’re eating very vegan most of the time.” They put you in the hospital and give you the glucose IV, and that would restore you because that was what you needed.
K:
And then they gave me a glucose and then they give me the white bag. I don’t know what’s in the white bag, but it’s when you can only be fed by an IV. So when I thin, I was super sick all the time. Now that when I got to be fluffy and started eating a lot of food, my body just really likes being fat. And I had a lot of years of just being able to run the streets and have fun, and do whatever I want. And then this last bout has just been really bad. And they’re not sure what’s causing it, because it’s not my diet. It’s not my weight. It’s the two different blood disorders that I have.
C:
Yeah. Just having fun in your bloodstream.
K:
Yeah. So with you, what’s been your evolving diet.
C:
I think that I am pretty consistent in what I eat. I’m eating too many sandwiches these days.
K:
You’re eating what?
C:
I think I’m eating too many sandwiches these days.
K:
Yeah. You’re really on a sandwich bender.
C:
Yeah. I’ve always liked sandwiches, but now-
K:
You eat sandwiches every single day. I don’t know what’s happened. You goes through these phases where you don’t give yourself permission to eat sandwiches. You actively deny yourself sandwiches.
C:
… yes. Sometimes. Now is not one of those times.
K:
So what’s your relationship with sandwiches? What’s going on with that?
C:
The bread just keeps the egg and the stuff from touching my fingers. So I feel like the sandwiches that I eat right now have very little bread, is really thin.
K:
Yeah. Japanese bread is… So Japanese bread comes in fourth thicknesses, I think.
C:
It’s more than that.
K:
More than that?
C:
Yeah. So Pasco, which is the main brand has bags with two three, four, five, six, eight, 10, and 12 slices. So however many [crosstalk].
K:
That are all the same size?
C:
Yeah. The loaf is the same size. The slice is determined.
K:
Yeah. Because they have those two slice bags, where it’s just a quarter loaf, two quarter loaves, which would be the equivalent of Texas toast?
C:
Basically. Yeah.
K:
In the US, is how you think of it? And then they have… The thinner slice bread is also crustless.
C:
Yes.
K:
And it comes and I double pack that has, I think 20 slices?
C:
10 slices. That’s a different brand.
K:
Okay. So that there’s that bread. And then I can’t even describe how the thinnest slice, I think would be the width of a pinky finger?
C:
Okay. Your pinky finger or mine?
K:
My pinky finger, because your pinky finger… So my pinky finger is the width of… A little bit smaller than a ballpoint pen, because I have really tiny fingers. So a little bit smaller than the size of a ballpoint pen is the slice of the size of the bread that you’re getting.
C:
That’s right.
K:
I felt like that was important. I don’t know why. But I feel like that’s-
C:
No, it’s very important.
K:
… because I don’t think you can get bread that thin in the US.
C:
Yeah. I think you have to special requests that, because it doesn’t have-
K:
You have to go to the baker and get it sliced.
C:
… yeah. Because it doesn’t maintain its shape. If you pick up a piece that immediately flops over in half, because it doesn’t have enough stiffness to maintain a shake.
K:
The ones with the crust? I don’t know.
C:
The ones with the crust are not quite that, but-
K:
Are your sandwiches crustless?
C:
… yeah, they are.
K:
Okay. So back to the whole sandwich thing.
C:
Yeah. So I like tuna sandwiches, and egg sandwiches, and ham sandwiches. I do not like things with salary in them. Salary, I like on its own, but don’t put it in a sandwich. That’s an ugly surprise.
K:
And now you’re eating a little bit of Manny’s, which is your nemesis.
C:
Yeah. But the potato is my nemesis in sandwiches. I don’t have any potatoes-
K:
Are there potato salads in your sandwiches?
C:
Not in the sandwiches I have. But in the supposedly the tuna sandwich from Family Mart, it’s supposedly tuna. But it has potatoes in it.
K:
Because now with the subway scandal, because I was telling you that they’re packaging tuna, they’re packaging random fish as tuna that’s not actually tuna.
C:
Yeah. I feel like the industry goes through this once in a while. And I’m not saying they’re not really tuna. They’re claiming it’s tuna, but it’s-
K:
But you told me on the cast that I was wrong. I don’t remember which episode that was. And now there’s a whole tuna scandal going on at subway, proving once again that Kisstopher was right.
C:
You were right.
K:
And I could have Googled it and prove it to you, but why Google, when I could just wait for an international tuna scandal.
C:
Thank you.
K:
So here’s the thing, in Japan it’s not a scandal. They’re like, “And it’s fishy.” It’s fish.
C:
Back in the ’90s, I worked at this restaurant that served a white fish and we had specific instructions. If people ask if it’s Coda, we were supposed to admit that, “No, it is not Cod.” I’d say, “I don’t think the right is Cod, but it doesn’t it taste a lot like Cod?”
K:
And so that’s how I feel about everybody in subway. You all couldn’t taste the difference.
C:
Okay.
K:
You all don’t know.
C:
Ireland ruled that it’s not bread. It’s a dessert.
K:
And that’s because the cans of tenor for years and years have been a blend of fish. If you flip it around and read it on the back, it’ll say… And that’s why they have those cans that say 100% tuna on the front, and then the other cans that just say tuna. Because there is tuna flakes intermixed with the other fish, and that’s why there’s such a wide variety in the color. And everyone’s like, “Well, there’s all these different kinds of tuna.” And I’m like, “Unless you’re in Japan, you are not getting different kinds of tuna.”
C:
Okay. And some of them are like, “This is squirrel of the sea. What does that mean? What fish is squirrel of the sea?” Doesn’t it taste like tuna?
K:
Squirrel of the sea is a Japanese thing. They literally will say things are like squirrel, even though there’s no squirrel. You can’t go somewhere, at least to my knowledge, in Japan and eat squirrel. But they will say, how we that everything tastes like chicken in the US, they say everything’s squirrel. Where’s the reference? Who’s eating the squirrel. At least in the US, we’re eating the chicken.
C:
I think it’s supposed to mean wild game. There’s a restaurant north of Nagoya that only serves wild game. We haven’t gone there.
K:
No. Because I would never want to eat that.
C:
No, it sounded terrible.
K:
So this is obviously… If you’re vegan, I hope you’ve clicked off the cast already. But we’re going to talk about horses, and we’re going to talk about horses being on the menu. So a delicacy in Japan is horse fat from the neck. And I’m like, that is so specific.
C:
Well, that’s at French restaurants, because Japan, I feel like they have three kinds restaurants. They have Japanese food, they have foreign food done wrong.
K:
They have fusion, because you can’t get anything-
C:
It’s always fusion, unless it’s French, and then they’ll have authentic French. So the horse fat thing is for the French restaurants.
K:
Okay. But it’s became a delicacy and Japanese restaurant service it. It’s not just a French restaurant. Because in not the Teppanyaki restaurant in Kobe offered horse fat.
C:
Okay. Yeah. We didn’t order that.
K:
Yeah. So we didn’t go to the Teppanyaki place in Kobe. We went in Kyoto.
C:
Yeah, that’s right.
K:
So I don’t know if they ordered horse fat in Kyoto, but I know in Kobe. And the reason we haven’t gone to Teppanyaki since then is because I don’t like to get dressed up.
C:
Yeah. That’s the reason, is you don’t like to get dressed up.
K:
Why are you saying yeah, that’s the reason? That’s literally we were-
C:
But we haven’t gone anywhere to eat.
K:
… okay. In the past 17 months, we haven’t gone anywhere to eat. Everybody knows why. But I’m talking about… I’m living in a bubble where we don’t talk about that.
C:
Okay. Yes.
K:
I think next week we’re going to talk about traveling and such. Because we’re in the middle of our vaccination cycle and post vaccination, all of that. I think we have talk about that next week. But don’t hold us to that. We don’t know. That’s a whole week away.
C:
Okay.
K:
So for me, do you think that my diet is easy on my kidney and liver?
C:
I think that your diet is easy on your kidneys and liver. Yeah. Because you have both kidneys.
K:
Would I say my kidney?
C:
Yeah.
K:
I have a hard time understanding that I have two kidneys.
C:
That’s why I say you have both, because your language makes people think that you only have one. They’re like, “When did she lose her kidney?” People ask me, “When did Kisstopher lose her kidney?” They’re like, “The gall bladder was…”
K:
Puddin’s very on it. If I say something in the podcast, Puddin will be like, “Oh, my gosh! When did that happen?” And Chad would have to explain that’s Kisstopher misspeaking again. Thank you for caring, Puddin. I care about you too. I think you’re awesome. I’m sorry that when I misspeak, it stresses you out. So for me in my mind, I would like to have two livers and one kidney. And I know I have one liver and two kidneys. So I always say my liver and kidneys. If I say it that way, or if I say my kidney and liver. It just depends on how in touch with what I actually have going on.
K:
I have no gallbladder, which I love. My life post gallbladder is amazing. For years and years and years, I thought I was having acute… I would go into acute pancreatitis attacks. But knock on wood. Since I had my gallbladder removed, I have not had a pancreatitis attack. My GERD is way better.
C:
It makes sense. Because when we’re talking about you having the surgery before you had it, one of the things that said is if you’re passing gallstones, it can block things and cause pancreatitis. I’m like, “Dang! This makes so much sense.” But you’d had scans before and it was clear. And then they scan it and they were like, “Surprise! You’ve got dozens and dozens of gall stones.”
K:
No, I had over 50.
C:
Yeah. So dozens and dozens of… Over 50, almost half a 100.
K:
I had over half of 100. I had almost 60. I had 58 gall stones.
C:
Okay. So you had more than one for every year.
K:
Yes, I did. So the freaky thing about it is I went, and they were like, “You have half a dozen gall stones.” And then I had a scan six months later and they’re like, “Wow! You have about 30 gall stones.” And then two weeks later when I was prepping for surgery, they’re like, “Your gallbladder, we’re worried might rupture from all of the gallstones in it.” And I was like, “What is my body doing? Just massive production of gallstones.” My gallbladder somehow got a memo that it should be creating gallstones.
K:
And let me tell you, it was so painful. For a month I was just in absolute agony. It was horrific. And it was so bad that they thought they were going to have to do an open incision. But luckily, they were able to get out through the keyhole. My surgeon was amazing. But since then my liver and kidney function… So having surgery does serious damage to my whole body system, my whole ecosystem. And like a chicken, I’ve been hiding out. I haven’t been wanting to go to the doctor, because I don’t want to find out that I’m in liver failure or kidney failure.
C:
But I feel like before your gallbladder surgery, your diet was quite different. And it was mostly shaped by what can you eat that will be worth the pain that is going to follow.
K:
Yeah. So as I was going for maximum tastiness, which is crap food, really bad. So basically I was living off of ice cream. I’ll come clean. I’m not going to hide it from the people.
C:
It wasn’t ice cream. It was sorbet.
K:
Well, if I couldn’t get ice cream, I would do sorbet. The Baskin-Robbins here in Japan, they don’t have my favorite flavors, but they have a new favorite flavor of mine, which is lemon sorbet, or it’s lemon sherbet, I think.
C:
No, it’s sorbet.
K:
Okay. Lemon sorbet, and they have orange sherbet. So I would eat lemon sorbet and lemon sherbet. But every now and then they’ll come out with my favorite flavor of… Because they do flavor of the month here. I don’t know if they did flavor of the month in the US still, but here they’re really dedicated to flavor of the months. And so prey leans and cream, which is caramel ribbons with sugar coated, some type of nuts, I think pralines.
C:
Pecans.
K:
Pecans. Okay. Sugar and crusted pecans.
C:
Yeah. Sugar and crusted pecans are pralines.
K:
Yeah, with…
C:
Caramel ribbons.
K:
Caramel ribbons and heavy cream, that’s turned into ice cream. And sometimes I would live off of that, eating only that for a week. And so my doctor was like, “You’re going to be diabetic, and you’re going to eat yourself into a coma if you don’t knock us off. And I was like, “I’m in so much pain.” And that’s what started the conversation of, ‘What’s going on with you that you’re in so much pain?” And we went down every path. I changed my diet every way that you can change it.
K:
There was a time when I was only eating vegetables and I was only eating soft, boiled vegetables. And that was it. I wouldn’t eat anything else all day. That didn’t help. I went no seasonings. I was eating plain dry. And then I was on a liquid diet for a while. And while my doctor was really happy because I was losing weight, I was not happy because then I had a severe pancreatitis attack while being on a clear diet, which that’s not supposed to happen. And a bunch of other things went wrong.
K:
And so they were like, “Okay, let’s get you in for scans, because the way your body’s reacting.” They were loading me up on all kinds of medications. And it was just like, “This is whack.” I don’t like taking medication. So anytime I can get off of medication, I will do pretty much anything, but lose weight. I have a thing, I just really don’t want to lose weight at all. And I stay the same weight all the time. And I weigh myself every day, and it just drives my doctor wild. My doctor is just like, “This is obscene and absurd. If you can maintain your weight, you can lose weight.”
K:
And he’s absolutely right. I can lose weight. And when I do his weight, I eat more to gain it back. It’s that simple. I like the weight that I’m at. I’m not going to say what it is. It is none of your business. I know we show everything, but some things are private. And I don’t want people to be like, ‘oh, my God! You’re so fat. Oh, my God! You don’t look that fat.”
C:
Or I wish I were that skinny. The comparison is unhealthy for everybody.
K:
Yeah. So how do you feel about your weight? Because you’re big and fluffy too. And I love it. I luxuriate in your body. I squeeze it, and touch it, and love it, and kiss it, and lick it and all that stuff.
C:
I don’t really think much about it. Because I think about mobility and such, and that doesn’t actually have anything to do with my weight. So when I was very mobile, I was not fat. And then I started having mobility issues and taking medicine for epilepsy and stuff, and gained an enormous amount of weight, 70% of my body weight again in one year. And since then, I’ve been bigger. So I don’t care what my weight is so much as my clothes fit, which I’ve been wearing the same clothes for 20 years now. I wash them. I don’t [crosstalk].
K:
No, we don’t wash our clothes.
C:
I mean that with the exception of a few things like underwear and jeans and such, which we’ve reordered. Most of my clothes are about 20 years old, because we wash them and take good care of them.
K:
Yeah. I haven’t worn clothes in a month. I’m a nudist. I’m at home. I don’t go anywhere. I have not left my house in over a month. It’s been two months since I left the house.
C:
You left to get the thing.
K:
I hadn’t left the house since my last checkup, before my last postsurgical checkup, when my doctor was like, “The inflammation has gone down. So now we just need to give your liver and kidney times to…” And then I went to get my vaccination. But that was down the street. I guess I had to leave the house to go down the street. I literally went around the corner.
C:
You went down the street. I went entirely across town.
K:
You went an hour away from the house. But you got yours before a day before mine. And I went literally around the corner. So that was funny. And I was like, “Why are you getting yours first?” And our son who made the appointments was really quick. I have a thing about first. Really quick, “Dad has to go further than you.” And I was like, “Okay.” I didn’t care then. I was like, “I don’t want to go further. So I’m going literally around the corner.” Not going. I went literally around the corner.
C:
You’re going literally around the corner for your follow-up, because you go to the same place, you asked for your initial or your follow-up.
K:
And you’re going to the moon.
C:
Yes, all the way to the Harbor again.
K:
And we don’t ride public transportation. But we’re going to talk about that when we talk about traveling. So, for me, I feel like I’m at the halfway point, and I’m really scared about what it’s doing in terms of my blood levels. So I don’t think I’m going to get a clean reading, because I mid vaccinationed.
C:
You’ve always been very sensitive, and that’s part of what has driven your diet, is sensitivity to how you’re feeling. And your sense that it’s level of, if I cook something while you are gone, you will come back and be like, “Babe, why did you cook that?” If I put garlic in something.
K:
It will give me heartburn.
C:
Right.
K:
We haven’t tried it since I had my gallbladder out.
C:
No, we have. You’re no longer experiencing heartburn from it.
K:
Okay. So I haven’t tried it, but apparently my feckless husband has.
C:
Yes, I am feckless. Thank you for knowing this. I have no fecks to give.
K:
That was an awesome use of feckless.
C:
It was.
K:
It was an awesome, spontaneous use of feckless. So beyond your whole sandwich thing, what… I don’t feel like we’ve ever gotten to the bottom of the sandwich thing. Why are you eating sandwiches?
C:
Because it’s the easiest way to get boiled eggs, because boiling them myself is a hassle.
K:
Really?
C:
Yeah, really.
K:
Are you serious?
C:
Yeah, I’m serious.
K:
You’re going through this phase right now where you would just not cook.
C:
Yeah.
K:
Which we were talking about last night, which is why I’m thinking about our diets. Because I asked you, why don’t you cook? You’re like a really good cook. Why aren’t you cooking? And I think it’s because I’m starting to crave your cooking. There’s one dish that you cook, the spicy… We’ve talked about it before. Those spicy, gender chicken stir fry that I absolutely love. But I don’t eat rice. So I don’t eat any bread and I don’t eat any rice.
C:
Anymore, yeah.
K:
Yeah. The last time I had a slice of bread or rice was three months ago. So it’s only been three months that I haven’t eaten bread. That’s about right?
C:
That’s about right.
K:
I didn’t stop eating bread before I had my gallbladder removed. I think I had stopped right before.
C:
No, you stopped after.
K:
I think it’s been four or five months.
C:
Maybe you stopped right before. But your plan was to not be eating bread after you had your gallbladder removed because of various warnings and things.
K:
Because I discovered keto, and the guy was like, “Keto solves all of your medical problems,” and it doesn’t.
C:
Well, and we’re not doing keto. Keto would make you extremely ill.
K:
Yeah. I can’t do strict keto. I have to have some form of sugar.
C:
I’m supposed to do strict keto. Keto is touted as an ill… You’ll lose weight, you’ll feel healthier, you’ll have more energy, it’ll do your taxes. The only thing that has been clinically proven and double-blind trials to help with is epilepsy. So if I went on a keto diet, I think there’s a 30% chance for something that it would take care of my seizures.
K:
But your CBD oil does not so well.
C:
So that’s my non motivation to go on a keto diet.
K:
I think anything that causes us to carefully measure.
C:
I think anything that causes me to have to think about whether I can have a meat lover’s pizza. No, I don’t want to just eat the toppings and leave that crust. I want that crust too.
K:
So I feel like not eating bread has freed me up to come out as someone who doesn’t like pizza.
C:
Yes, it has.
K:
I don’t like pizza. I love pepperoni. So sometimes, and this is so horrible for the earth. I know I’m a bad human. I know about food waste and people who don’t have the luxury to do this. I know I’m so entitled. But sometimes I will order a large pepperoni pizza, pick off all the pepperoni and then throw the pizza away, because I don’t enjoy pizza. Like the imitation cheese has to be boiling hot to even resemble the taste of cheese.
C:
It actually goes from solid straight into a plasma state. It has no liquid state.
K:
Yeah. It’s cream when it’s hot, when it’s boiling hot. Burn your mouth boiling hot, it’s very creamy. But then as soon as it starts to cool down even a little bit, it just turns into gelatinous.
C:
Yeah, because it doesn’t cool, it congeals.
K:
Yeah. So it goes from cool to congeal, to a hard crispy crust when it’s cold. I do not like pizza sauce. Pizza sauce is so gross to me. And pizza crust, I like the edge of the crust, because it’s nice crispy bread.
C:
Right.
K:
But I don’t actually like…
C:
The interior?
K:
The interior of it. So pizza is really gross to me. But with most things that I don’t like, I just burn it.
C:
Yeah.
K:
And then I enjoy the flavor of it burnt, because it makes everything crisp and crunchy. And I love crunchy textures.
C:
You do.
K:
I really love anything with a crunch.
C:
Yeah. I don’t get that. I guess I do. I have chips sometimes.
K:
Yeah. But that’s the only thing that you like. If it’s supposed to be crunchy, you like it crunchy. But for my experience, you like things doughy and raw.
C:
I like things soft. All of my teeth are fake. Don’t make me break my teeth on hard food.
K:
Oh, my gosh! Your teeth would not break on hard food. Your teeth are reinforced.
C:
They are. They are ceramic with steel reinforcement.
K:
I like your cooking. You’re cooking a soft food. The one thing that you cooked crisp, crunchy, is you like crunchy vegetables.
C:
Yes. I do like crunchy vegetables. So again, that’s on the side on the-
K:
Raw side.
C:
… yeah. On the raw side.
K:
And I’ve been out about not liking sushi. I don’t care. I know I live in Japan, but I don’t like sushi.
C:
Sushi is delicious. So the first time I had sushi, it was terrible and it made me sick. And I was like, this is so awful. But I have a food policy. My food policy is, I will try any food twice.
K:
It took you five or six times to like sushi. You were bent on liking sushi.
C:
I was.
K:
You were determined to like it.
C:
Cause this was before we met. So I still believe that liking sushi made you classy.
K:
And wine.
C:
Yes. I want it to be cultured. Thank you. I went on a wine tour of Sonoma with some friends in a limousine, where we all got unwind and I came back with bottles of port. And you’re like, “What the hell are you doing Chad?”
K:
Yes. Because we didn’t have a wine closet or cellar. And you’re like, “Well, we have this one cabinet we hardly ever opened. So it’ll be dark and cooling there.”
C:
Yeah.
K:
And then a year later, all the wine has spoiled.
C:
Yeah. So we have learned since then, and all we have now is hard liquor.
K:
Yeah, which never spoils. And thank goodness, because we’ve had… I think we’ve had them for… The current bottles are seven or eight years old.
C:
That sounds about right.
K:
Except for the Campari, which is about five years old.
C:
That sounds about right. But Campari, a year before I quit my previous job.
K:
Yeah.
C:
Which was 2012.
K:
Yeah. During your previous job, you were having one beverage a day.
C:
Yeah.
K:
One alcoholic beverage every now and then.
C:
Yeah, I think it has been about five years since we’ve had more than one drink in a year.
K:
Yeah. So about five or six years ago, we were enjoying one evening cocktail, two or three nights a week.
C:
Yeah.
K:
And it was just for the thrill of it?
C:
Right.
K:
Being asexual, we have things that we call sex, that aren’t PIV, and having the cocktail was one of the things that we call sex. So we still do physical contact. I’m not going to get into the nitty gritty of it.
C:
Okay. But let me give you all a recipe that is very put somebody in the mood. Okay. For this, you need a bottle of Campari. And you take that bottle and you put it on their legs, and you just gently roll it back and forth.
K:
Oh, my God! That is so good. That’s the thing that we use. It’s by my bed right now.
C:
Yeah, am looking at it right now.
K:
Looking at it, only the stem. Only one drink has been taken out of the Campari bottle.
C:
Yeah.
K:
And that was us being in the Campari. It’s like we were doing a shot of Campari over ice.
C:
That’s the second Campari bottle. We finished one entire bottle.
K:
Okay. So we were doing two fingers of Campari over ice.
C:
With some orange juice. That was what I was doing. Yeah.
K:
Yeah. So I love having my legs rolled out with the Campari bottle. But now that we have my leg compressors, I’ve been mostly doing that. So now that you’re going to put someone in the mood is put their legs into their leg compressor and turn it on, and they’ll be turned on. We love it. So we do lots of physical hugging, and kissing, and touching, and stuff. So we’re on the asexual spectrum, but we’re not strictly tax-free. I say that because we have a couple of asexual listeners that are like, “Can you please, when you say asexual, describe the spectrum of it and not perpetuate that.”
C:
Yeah. Feelings about sex are distinct from attraction and
K:
Yeah. So we’re sex positive asexual. We don’t do PIV. And that’s as far as we go into what we do and don’t do.
C:
Right.
K:
So we do lots of physical touches and such. I think we talked about it on our episode about it.
C:
Yeah. We did. And this is another reason to eat at home, because the restaurants are like, “We don’t care that is not PIV. You are making other customers very uncomfortable.”
K:
That is not true. That’s not true.
C:
No, that’s never happened.
K:
We sit across from each other, but all of the food makes me at restaurant. Restaurant foods make me sick.
C:
Well, we haven’t tried since your gall bladder surgery.
K:
Yeah, this is true. The one restaurant I want to go back to is the fast food tempura restaurant, because I love me some tempura. But I’m not going to eat the rice, I’m just going to eat tempura. So, yeah, that’s it for this week. It was just a ramble about food. And next week we’re going to talk about travel, because… I’m pretty sure I don’t talk about travel.
C:
I’m pretty sure too. The government is talking about, we’re going to change the law to enable us to do lockdowns. And we’re just like, “We’ve been doing stuff for almost two years. Let us travel with our vaccinated selves and hide in our hotel room.” [crosstalk].
K:
Yeah. So we are going to talk about what we think about travel. What Japan and the US are doing, and comparing the approach and view of vaccinated people in Japan and the US. And our Take T today, if I put my spectacles on, is to have a paper up with it written down. We’re going to talk about book promotions and how to promote books, and what our promotion pockets is. I have dejavu. Are you sure we haven’t talked about this?
C:
I am not sure we haven’t talked about it. So we’re going to check, and we might talk about something totally different.
K:
Yeah. So who knows? So the Take T is at least about books, and we appreciate all of our patrons who are enjoying the Take T. And in a couple of weeks, we’re going to do a what’s up with us on the main episode, because a lot of things have changed in our life since the last… I don’t think we’ve ever done what’s going on with us-
C:
I don’t think so.
K:
… on the podcast.
C:
Other than every week.
K:
Yeah. We do what I’ve been thinking about. But it’s weird, because I was feeling really stale and static. And now that we’re almost fully vaccinated, I feel like maybe I’ll have a life again. I don’t know. So we’ll talk about that next week. Thank you so much for listening to us and giving us all of your resources, your time, your energy, your focus. And for those that donate to the Patron, we appreciate that. We love each and every music note. And again, I’m going to make the pitch. For three bucks, you can have over 170 Take T’s.
C:
That’s an exaggeration. Over 100 is true.
K:
Okay. Isn’t this episode 160.
C:
This is episode 121.
K:
I guess you’re going to have 121 Take T’s, because we did one for every episode. And that includes writing, packing. Yeah. It’s a whole melange of things. [Melu]?
C:
Melange.
K:
Melange.
C:
I knew you were going to say. I thought she was going to say melange.
K:
We’ll talk to you next week. We hope that you follow us on over to our Patreon. In that case, we’ll talk to you in a few minutes. Bye.
C:
Bye.
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