Transcript
A (0:00)
Welcome back, everybody, to another episode of the Bellied up podcast. We are bellied up here at Hooligans in West Fargo, North Dakota. I got a belly full of brunch. I had a steak burrito.
B (0:13)
How was it?
A (0:14)
It was good.
B (0:15)
Scale 1 to 10?
A (0:16)
It's, it was, I would say it was not a solid 9.3.
B (0:20)
That's great. I'm a huge fan of the omelette. I even put in a little request, you know, I put, put in some substitutions, which I don't normally do. But I, I, I'm, I'm a big fan of the omelettes they got here. You can always tell an omelette that's made with love, Miles. And one that's made fresh out there and back, as opposed to just pulled out of the freezer, you know?
A (0:44)
Yeah.
B (0:44)
And they're making fresh omelettes here.
A (0:46)
It was delicious with eggs. You guys are in Wells Fargo. You gotta get to Hooligans. Have a. For brunch. They serve till two, which I love.
B (0:53)
That's awesome. Every day too, dude.
A (0:55)
And I, the way that my schedule works, the operate.
B (0:59)
Yeah.
A (1:00)
I am never awake. I'm never like out and about early enough to like get early brunch stuff or like breakfast. Like, if I go through McDonald's, I'm always like, what's this up at like
B (1:13)
10, 10:30, I think 10:30.
A (1:15)
I'm always rolling up to the drive thru at like 10:35. It's always the worst.
B (1:20)
Nice to know when a bar's got your back, you know? It's nice to know that.
A (1:24)
So, Chuck, what's going on in your world? I'd love to know. I'm just been up to.
B (1:28)
I'm just living life, doing my best, you know. I'm going to Vegas next week actually. You ever been to Vegas, Miles?
