118: Sourdough Cameo

Springtime, Sourdough, and chilling out on the slopes. This is Joy & Claire Episode 118: Sourdough Cameo Episode Date: March 17, 2022 Transcription Completed: April 21, 2022 Audio Length: 54:19 minutes  Joy: Hey guys, this is Joy. Claire: And this is Claire. Joy: Welcome back to another week of fun and time change. Here we are again. Claire: Here we are again. Why? Daylight savings time, why is it even a thing? Joy: We ask this question every year. Claire: Every year. Joy: Never get a good answer. The only people who know how to do it is Arizona because we don’t change the time in Arizona. Claire: You say “we” as if you live there. Joy identifies as Arizonan… Arizonian… how do you say it? Joy: Arizonian? Arizonan? I don’t know. Claire: Arizonan.  Joy: The slang was a “Zonie.” Claire: Joy identifies as a Zonie during daylight savings weekend only.  Joy: Only. Then and only then. Claire: Then and only then. Joy: All the other stuff, they’ve got some catching up to do. Do you hear that, Arizona? Listen up. Don’t like what’s going on over there. Anyway. Claire: Yes. Joy: Time change. Claire: Time change. Pie Day.  Joy: Pie Day. Happy birthday, Brandon. Claire: Happy birthday, Brandon. Joy: Are you celebrating? What’s going on? Claire: We went out to the fanciest dinner I’ve ever gone to in my life on Saturday night. We went to Corrida in Boulder. Joy: Wait. Not fancier than Mozza?  Claire: No. Let me rephrase. Most expensive dinner gone out to. Joy: I was going to say, how dare you. Claire: No. I think that dinner is a core memory at this point. Joy: Such a core memory. Still want to find Michael, the waiter. I still want to find him. Claire: I want to go back, but I don’t want to go back. Joy: I know. Because you just want to replay everything and have it be the exact same.  Claire: I just want to live in this golden glow moment in my mind as the last thing that happened before COVID. We saw Patton Oswalt from across the room. Anyway. Joy: Oh, Patton Oswalt.  Claire: Anyway, we went to Corrida in Boulder. Which if you’re looking for an extremely expensive, fancy date night in Boulder, Corrida is a great option. It’s a Spanish steakhouse. Brandon had a 120-day-aged New York strip steak. Which Brandon is not a New York strip steak type of guy. For all of you steak enthusiasts out there, you know that a New York strip is a tougher cut of steak. Brandon is a tenderloin guy. He wants a melt in your mouth experience, and you’re not going to get that with a New York strip. So it was good, but it wasn’t unbelievably good. Joy: Just tough on the jaw? A lot of chewing? Claire: It’s a little gamey, especially when it’s been dry aged that long. Some people really like that and that’s what they’re going for. And it was a really interesting flavor because of the dry aging. I had the sturgeon, which I feel bougie just saying. But it was very good. All that to say,