Original subtitles

Hey, I'm Guy Fieri, and you know what I need?

I need you riding shotgun!

I'm on my way to Flavortown.

This is Diners, Drive-Ins, and Dives.

- [rock music playing] - [Guy] This trip...

Beep, beep, beep.

...we're twisting up breakfast...

Wow.

...and turning out pizza.

That says to me we did it the right way.

-There's fancy French toast... -Delicious.

...and piles of pepperoni in Cambridge, Mass.

That is not your average 2:00 a.m. pizza right there.

[Guy] A picturesque pie in San Luis Obispo...

The whole thing, fantastic.

...and a scratch spot in Columbus, Ohio.

-That is intense. -Crazy.

Taking the pancake...

I want to see how perfect these things turn out.

...to a whole new dimension.

[both] The laws of physics cease to exist

in your kitchen.

That's all right here,

right now, on Diners, Drive-Ins, and Dives.

[opening theme music playing]

[Guy] So I'm here in Columbus, Ohio.

All right, Hunter, what do you feel like eating today?

You know, Dad, I'm feeling some breakfast food.

-I know you're not a fan of that. -All right, don't worry.

Don't worry. I'm taking you to a place that does

-breakfast and lunch. -Okay.

And they're doing something that I used to eat in my childhood,

but they're just doing it a little bit different.

-[Hunter] Different good or different bad? -Oh, different great.

I mean, when their motto is

"Peace, love, and pancake balls",

you know we got to check it out.

This is Katalina's, Too!.

Hey, Chef, fire the French toast.

Katalina's is a perfect brunch spot.

The food is fantastic.

[name] 30 seconds out on the first two.

Everyone loves the pancake balls.

[Guy] Pancake balls.

You mean, like a little kid thing?

It's a kind of a "trust me" move.

I think that's kind of the fun

of a place like this. They're doing something interesting.

[Guy] Because owner Kathleen Day isn't

afraid to mix things up

after living and cooking in France

and traveling the globe in the corporate world.

-So what is the menu? -Southern slanted,

and it's five-star food

in a diner atmosphere.

I use mostly local organic ingredients.

-Everything's scratch. -And what is the claim to fame?

Pancake balls.

Dulce de leche pancakes, table six.

The dulce de leche pancake balls are my favorite.

[man] With the sweet and spicy bacon,

it really gets the taste buds going.

[Guy] That's an aebleskiver pan, by the way.

Pancake ball pans.

-[laughs] -[Guy] Are we all electric here?

Pancake balls have to be cooked on electric.

If they're on gas, they don't cook as perfectly.

So you're telling me

that the laws of...

[both] physics cease to exist in your kitchen?

I want to see how perfect these things turn out.

[Kathleen] We're going to start by making the batter.

Unbleached flour from a local mill.

-Corn flour from a local mill. -Got it.

[Kathleen] Some local milk.

-From the cow downstairs. -[Hunter] Mm-hmm.

[Kathleen] Baking powder,

kosher salt.

cage-free Amish eggs.

None of the Amish were in a cage.

[Kathleen laughs]

-Tell me when to stop. -Thank you. Keep going.

-You guys are doing great. -[Guy] Is it better when it sets up

-for a day or two? -24 hours at least.

We're going to make sweet and spicy bacon.

It's really complex.

Cayenne, [chuckling] brown sugar.

-Whoa. -That is...

-That is intense. -Crazy.

Rub this both sides.

-And what's the can? -[Kathleen] It's condensed milk.

Put it in boiling water for about three hours,

-and it turns into the dulce de leche. -[Guy] Okay.

And I learned that, actually, in Buenos Aires.

-Put it in the oven. -[Guy] Are we going candy crispy?

[Kathleen] It's not as crispy,

-but people love it that way. -[Guy] Okay.

-We're going to take a pancake ball pan. -It was here.

[Kathleen] Put clarified butter in here.

Woo, that's a little more butter

than I was anticipating.

[Kathleen] Pancake ball batter.

Wow.

[Kathleen] We're going to take chopsticks.

-Hello? -Was there chopsticks somewhere?

-[Kathleen] Hello? [chuckles] -Oh, these.

[Kathleen] You start turning.

You've formed this half dome.

Now you're going to put the dolce de leche inside.

[Kathleen] Now they're getting pretty.

This is a ton of management.

-And you guys do this to order every time? -Yep.

[Guy] Whoa.

[Kathleen] Powdered sugar and sweet and spicy bacon.

Local maple syrup.

-Love the bacon. -[Guy] Our bacon's got some spice.

-Look at that. -[Hunter] Mmm.

[Kathleen] Yes, no?

We'll be back after these commercials.

Ah!

-[chuckling] It was the scream at the end. -[chuckles]

Outstanding.

One, this is not an aebleskiver.

-I told you. -Pancake ball.

[Guy] It's kind of glazed over the top.

-You got a little bit of the hard texture on the top. -Right.

But you get it all the way around.

Then the little dulce de leche inside of it.

-Not too sweet. -[Guy] And then you dip into the maple syrup.

-Local. Yeah. -Local.

And then you refresh your palate

with spicy, fatty bacon. It's awesome. Dynamite.

[chef] Dulce de leche pancake balls. Order up.

[woman] The dulce de leche gets soaked

into the pancake balls,

and it's one juicy bite. Very crushable.

The sweet and spicy bacon, really flavorful.

Salty, sweet, and texture for me.

It's my jam.

I have Nutella pancake balls.

Are you the chocolate type,

-or do you go for all the flavors? -They're all good.

[waitress] Pumpkin-apple butter.

Can you make me one with apple butter?

-[chuckling] Yeah. -[Guy] All right, let's try it.

-Oh, that's good. -[Hunter] That is money.

That is an apple-pie pancake right there.

-That is delicious. -Fantastic.

You've got sweet options.

You've got lunch options.

Everything But The Chicken Sink in the window.

[woman 2] The French toast outside,

the crispy chicken with the gooey cheese

with syrup to dip.

-It's a great combination. -[Guy] What are you making us next?

Everything But The Chicken Sink sandwich.

Southern fried chicken

based on my grandmother's recipe.

First, we're going to pound out the chicken

so it cooks evenly.

Hard for Hunter not to dance right now.

[Kathleen] We have buttermilk, salt-pepper mix,

Nashville hot chicken spice.

[rattling]

-You're getting dizzy. -[Guy] How long are we going to brine?

[Kathleen] 24 hours minimum.

We're going to make the dredge for the chicken.

Flour, crushed corn chips,

Puerto Rican sazon,

Nashville hot chicken spice,

salt and pepper mix.

[Guy] Just go right from there to the hot oil.

[Kathleen] And this is my grandmother's cast iron.

-[Guy] Next up? -We're going to make the French toast.

Milk, cage-free eggs,

Mexican pure cane sugar,

similar to brown sugar, but it's not.

-And-- -[chuckles loudly]

-It's the same-- -It's the same.

[Kathleen] Cinnamon, fresh vanilla bean,

-grated nutmeg. -A little commitment here.

[Kathleen] And this nutmeg is not local.

-[Hunter] Oh. That's it. -We're out of here!

[Kathleen] Dip in the brioche.

[Hunter] Is this local brioche?

-Actually, it is. -[Hunter] Just to make sure.

[Guy] So we'll let that cook up,

and then we have the bacon.

-[Hunter] Cheddar cheese and fresh toast. -[Guy] Love it.

Chicken out of grandma's pan.

Spicy bacon.

-Look at the size of that thing. -[Kathleen] Yum.

-Look at that yum. -[Kathleen] Powdered sugar,

-local maple syrup. [chuckles] -Don't start with the local.

It's hot. Ha-ha-ha.

[Kathleen chuckles]

[Guy] Oh.

Wow!

The bomb fried chicken. Wow.

Juicy, great crust.

[Guy] That's fried chicken to write home about.

This is breakfast meets fried chicken,

meets chicken and waffles, meets spicy--

I mean, almost turning into a dance move.

Everything but the chicken sink.

-That's what you should call it. -[chuckles]

Everything But The Chicken Sink.

[man] The chicken with the bacon really tastes that spicy.

Kind of leaves a nice after flavor.

You can't get enough of it.

Okonomiyaki up.

[man 2] Katalina's has been awesome.

I've been coming here since high school,

and it's still our favorite spot.

Your creativity, your energy,

the way you embrace the local,

and the way you have your little

uniquenesses.

And aluminum aebleskiver pan.

-[Kathleen] Pancake ball pan. -Pancake ball.

-Yeah. -[Kathleen chuckles]

-You can't take him anywhere. -Woo.

[Guy] Coming up in Cambridge, Massachusetts...

-[Hunter] You guys are doing great. -Look at him go.

[Guy] ...a place getting funky with the French toast...

-This is dessert. -It's very elevated.

[Guy] ...a nd amping up a familiar favorite.

Not your everyday pepperoni pizza.

That's a dynamite pie.

[rock music playing]

Here in Boston,

going to Harvard. Never been over there.

Nope, going to a place by Harvard.

And they got really great food.

-What kind of great food? -They do, like, pizza

-and brunch. -What is the hook?

What makes it special? Why is it on Triple D?

[Hunter] They're all locally sourced ingredients.

Okay, great. What's the name of it?

-Source. -No, I understand

they locally source everything. I got it.

-Right. -What's the name of the place?

[Hunter] Source.

Chicken and waffles, one minute.

Incredible food, great bar. You can have it all.

[Brian] Bucatini, I'm going in the pan.

What they're doing is awesome.

Next level fresh.

[Guy] And for owner Daniel Roughan

and Chef Brian Kevorkian,

keeping things fresh is all about hyperlocal.

We're getting everything, including beverage,

from within 90 miles

of our front door.

[Guy] It's a beautiful restaurant, by the way.

[Daniel] This was the original Cambridge firehouse

from the early 1800s.

-What are we going to make today? -Rum baba French toast.

Last baba coming up.

[woman] It's a cross between a French toast

and a very fluffy pancake.

[woman 2] Soaked in rum,

topped with vanilla mascarpone.

-What are we into, Chef? -Cake to the rum baba.

Put the bowl into the warm water.

We're going to take the milk. We want that to get warm.

Sugar. Add the yeast.

Let it sit for about 10 minutes.

We're going to do the eggs.

Add the yeast. Put the flour in.

Once it comes together, we add the butter to it.

Slowly, just like you would a brioche.

It mixes for about 10 minutes.

Let it do a first proof.

And then from there, we'll go...

[Brian] We're going to get our cups ready. Melted butter.

Add a little bit of flour to it.

Portion it. Then we roll it out like this.

-[Hunter] You guys are doing great. -Look at him go.

Drop it in. Then we're going to bake them off at what temp?

[Brian] 350 for 20 minutes.

-[Guy] Beautiful. -[Hunter] Mm-hmm.

Now that they're out of the oven,

-we're going to make the syrup. -Yep.

Some water, a little bit of rum.

That was full when we got here.

The sugar, bring it to a boil.

Let this turn into syrup.

Pour a little bit over the top, lift it up,

-and we add a little bit in here, too. -[Guy] Okay.

And then we throw them in the fridge,

and we leave them overnight.

All right, batter.

[Brian] Sugar, the egg.

-Mm, liquid chicken. -Mm-hmm.

[Brian] Yeah. Vanilla paste, milk,

-heavy cream. -[Guy] Okay.

The top we get rid of.

-Whoa. -What?

[Brian] Just a very little bit.

-[Hunter] Look at that. -[Brian] Were you a chef?

Yeah, I've cooked once or six times.

[Brian] And we just cut it right in half.

There is some rum in this.

[Brian] Dip it right in here

and just put it in. We do three.

[Guy] Why not? How do we serve this?

We make a whipped mascarpone cream.

-[Guy] Okay. -[Brian] Heavy cream.

We add the sugar slowly.

Fresh mascarpone and our vanilla.

Mix it all together.

All right, let's see it, chef.

-[Brian] See that beautiful caramelized crust on there? -[Guy] Oh, I love it.

[Brian] That's how it's supposed to be.

We go in with the mascarpone that we made,

blackberries, blueberries,

strawberries,

a little bit of powdered sugar.

What's really going on with the rum?

-That's maple syrup. -I thought it was rum.

[Brian] I don't think it needs syrup.

-This is dessert. -Very elevated.

I love the texture and the crumb of the baba.

[Hunter] Mm-hmm.

[Guy] It's light, but it's got structure.

[Hunter] It's soft, plenty of moisture.

You definitely know you get rum in there.

The mascarpone cream.

You don't get an overabundance

-of vanilla flavor. -Yeah.

-Light. -Really well-balanced.

-Yeah. Exactly. -Delicious.

One minute on the baba.

[man] A crisp char on the outside,

but then in the middle,

it's so fluffy and delicious.

And you have this nice little whipped cream

that gives it a little more sweetness.

Did you do the free shot of rum?

I always have to add a little rum to my meal.

Look at that, just pouring that rum right on that.

It's maple syrup.

I have your chicken and waffles for you.

[man] I think everyone who comes in here, immediately, like,

"Wow, something special is happening here."

[woman] You can get pizzas here

that you might not be able to get

at your normal pizza place.

[Brian] Pepperoni coming out.

The pepperoni pizza here is insane.

[Guy] You said you'd make us a pepperoni pizza,

and I'm like, "Really?"

So our pepperoni pizza is

completely unique from everywhere else.

-All right, let's go. -[Brian] All right, pizza dough.

Cambridge tap water,

olive oil,

-sourdough starter. -[Guy] Got it.

-High gluten flour. -The salt.

-A little bit of sugar. -[Guy] Just a touch.

We mix it for about 5 to 10 minutes

-until the dough comes together. -Got it.

Then we let it set for an hour,

put it back on on a higher speed,

roll it into balls,

and then we let it ferment for 72 hours.

-Three days. Wow. -Three days.

What else makes this pepperoni pizza so special?

Our tomato sauce. Start with whole canned tomatoes,

a little sugar,

-a little salt... -[Guy] Salt.

[Brian] ...cayenne, dried oregano.

That is our tomato sauce.

We got to make the vincotto.

That's actually Italian.

I know that one, 'cause it sounds Italian.

[Guy and Hunter in Italian accent] Oh, fragile.

[in Italian accent] Fragile. [in normal accent] Exactly.

-Red wine. -[Guy in normal accent] A little sugar.

-Sumac. -A little lemony citrusiness.

[Brian] Fennel seeds.

Coriander seeds. Black peppercorns.

Juniper.

-Fresh thyme. -Lawn trimmings.

And then we reduce this down, strain it,

-we get a beautiful syrup. -Let's see it.

-Look at that delicate dough. -[Hunter] That's beautiful.

[Brian] Then our beautiful tomato sauce.

Freshly grated mozzarella cheese

-that comes from down in Connecticut. -[Guy] Keep it local.

[Brian] Caramelized onions.

Not your everyday pepperoni pizza.

[Brian] So these are your cup and chars.

It's about 50 slices.

-Jeez. -You can't count that high.

-Seven, twelve... -Seven.

-...fifteen. -Four hundred!

-What kind of wood are we using? -[Brian] Maple.

Oh. 'Cause we use plywood.

And you know what? Railroad tie.

-It gives a spiciness to it. -[Hunter] Mm-hmm.

[Guy] In the wood-fired oven,

we get done cooking that pizza with the kids' furniture?

-Yes. -[all laughing]

[Guy] Next time,

think about putting some pepperoni in it.

[Brian] Give it some of our vincotto we made.

[Guy] You need a chainsaw to get through the pepperoni.

-[Hunter] Mm. -Wow.

The dough, I mean, what an absolute vessel just to do it all in.

That's 72 hours, bro.

-That is a cloud. -Oh, look at that.

I can't believe how much pepperoni you put on there.

If you didn't have that vincotto on there

and you didn't have those caramelized onions on there,

it would be too much pepperoni.

The sweetness and the caramelization is

really what puts this together.

That is not your average 2:00 a.m. pizza right there.

That's a dynamite pie.

Pepperoni pizza for you.

The dough actually runs the show, if you ask me.

Really pillowy.

-Pillowy? -Yeah. Memory foam for the soul.

-Jeez. -[guys laughing]

It's probably the best pepperoni I ever had.

Take the extra bread, do a little dip, dip.

[Guy] Soak it up, a little of the vincotto.

-How do you spell that? -Wrong every time.

[Brian] Get that prosciutto on there.

Source just does it right.

[Guy] The discipline that you guys have put together is just

doing food as great as you can

locally sourced.

I can't imagine what else is going on inside that head.

-Dynamite. Bye-bye. -[Hunter] Well done.

-Wild. -Say 'bye-bye."

-Bye-bye. -Bye-bye.

[Guy] Coming up, a real deal Italian joint

in San Luis Obispo...

Oh, from the angels.

...cranking out fresh made pasta...

That's the money bite right there.

...and putting a classic dish

-right onto the dough. -Genius.

You have the best of all the worlds coming together.

[peppy instrumental music playing]

So I'm here in downtown SLO,

San Luis Obispo, California.

Great college town.

I'm on the corner of Broad and Higuera.

There is every kind of store you can imagine.

When you're done shopping, what do you want?

You want a great Italian joint to go to,

and one with a dynamite story. Check this out.

They meet in Italy.

He flies over to the States. They get engaged.

They take over the family restaurant.

Well, the rest is history.

This is Flour House.

Risotto cacio e pepe.

This is as close as it gets to being in Italy.

[woman 2] Everything is direct from Naples.

The flour, you name it.

[Alberto] Gnocchetti go in the water.

For me, it's like I never left.

[Guy] But Chef Alberto Russo did

after following his wife, Gessica,

from Italy to her native California

and straight into the family biz.

This was originally my mom and dad's restaurant,

-but it was a different one. -So it didn't look like this?

-[Gessica] Nothing like this. -[Guy] ' Cause this is sexy.

This is a big playground for you,

-isn't it? -It is.

-[Guy] You have all your toys. -[Alberto] I do.

I didn't buy it, though. She bought it.

-She bought it. -I know who the boss is.

[man] It's a festive place.

The food is spot on.

Genovese ragu.

[woman 2] Oh, this is the Genovese.

The pasta is handmade.

[woman 3] It's an amazing marriage

of beef and prosciutto.

[woman 3] I can't tell you how they make it,

but I sure do enjoy eating it. [laughs]

All right, Chef, let's get into it.

[Alberto] We're going to make the mezzi paccheri.

We just have semolina flour and water.

Once it gets fully mixed, it'll start the extruding.

Next step, we're going to make the Genovese.

Genovese is a mix of salty meat,

onions, and white wine.

[Alberto] Yes. Olive oil and butter.

Put some ground beef in it,

prosciutto gambetto.

The trimmings of the prosciutto.

-[Alberto] Cocoa powder. -What?

Yes. So the cocoa powder will give that balance

of bitterness and sweetness.

Celery, carrot juice,

-and we just add our onions in. -Got it.

[Alberto] Now that the onions are nice and cooked,

we do the white wine

and let it cook for about two to three hours.

-And that's it. -Got it.

[Alberto] Next step, with the provolone sauce.

-So is this imported provolone? -It is.

Italian provolone is salty, and tangy and sharp,

and a little bit drier.

-Whatever comes out. -Yeah, you don't know

whatever falls in your hand.

Oh!

From the angels.

Mmm.

-That's going to be good. Yeah. -Okay, perfect.

-Milk, room temperature... -Right.

[Alberto] ...and a little heavy cream.

[mixer whirring]

[Alberto] Cook the pasta in the boiling water.

Our ragu in a saute pan.

My mouth, it's like when the dam is going to break

and beep, beep, beep.

[instrumental music playing]

[Alberto] A little Parmigiano cheese.

[Guy] Finishing that last cook of the pasta in the sauce.

Just take your time and do it slower.

You're going to kill me.

[music slows down]

-[music speeds back up] -[Alberto] Tiny bit of green.

That's the money bite right there.

Genovese is one of my favorite dishes.

I make it at home once a month.

It has a salinity to it

because of the prosciutto.

The provolone cream sauce...

That creaminess that you're getting,

the saltiness from it,

is a perfect play-in.

The piece of it that really makes it all sing, Chef,

is the pasta.

It has a great bite to it,

made fresh.

It's a real center of the plate.

Mm.

I would come back just to get this.

-Absolutely. -Excellent.

[waitress] I have the mezzi paccheri alla Genovese.

The sauce is so perfect.

The meat just melts in your mouth.

I really like the provolone cream on top.

Oh, it's so good.

How did you find Flour House?

I was walking on the street,

I used my Italian nose,

and I was like, "Okay, this is real".

[waitress] I have the Maraglia here.

It was a little bit of a challenge in the beginning.

Like, people would walk in,

and they would walk out

because too many names were

-too Italian on the menu. You know what I mean? -[Gessica] Oh, yeah.

But the past three years,

we are on the top 50 best pizza in the country.

-Congratulations. -[both] Thank you.

[man] Albie has the Ferrari of pizza ovens.

He really does it right.

-You got more food for me? -Pizza dough.

Got your carbonara al cacio e pepe.

[woman] They took a classic dish

and turned it into a pizza.

We'll see you in a bit. Hanging out in SLO.

For such a tiny room,

that's, like, the longest pizza peel

that I've ever seen.

I have a high complex,

so everything that I buy is bigger.

I got it. No, I-- I--

-it looked like you towered over it. -...like a Roman...

I know. I did.

Welcome back. Triple D, hanging out in SLO.

That's San Luis Obispo,

where Chef Alberto and his wife Gessica have

Flour House.

Queen Margherita ready, on the peel.

This is the only place

within I don't know how many miles

that you can get a real Italian pizza.

Carbonara coming up.

The carbonara pizza, it's a delicious dish.

It comes with this crunchy Parmesan chip,

and then they use an egg yolk

-in the actual sauce. -It's just like heaven.

We're making pizza now. Give it to me.

[Alberto] We're going to start with the dough.

So we put the water in.

-Fresh yeast. -Fresh yeast, correct.

Double zero flour,

to give a little bit more of a pop-pop

-on the crust at the end. -A little pop-pop.

[Alberto] We let it mix 10 minutes.

We go with sea salt. Extra flour.

-[Guy] And a little olive oil. -Rest for another hour.

-[Guy] Got it. -And we do the balls.

[Guy] What are we going to work on next?

The bechamel for the base for the pizza.

Butter,

flour, milk.

-[Guy] Make a little roux. -Salt.

[Guy] Slowly whisk in the egg yolks.

-[Alberto] Yes. -Beautiful.

Now we're going to make the cacio e pepe sauce.

Cacio e pepe sauce.

[Alberto] White pepper, milk.

Stir it just for a minute.

Going to strain out the pepper.

Needs to be really smooth cream.

[Guy] This is the finishing sauce.

-Correct. Gelatin. -With gelatin?

[Alberto] We apply it on the pizza

when it's really hot at the oven...

-Right. -...so we need the stability

-so it doesn't melt. -All right.

[Alberto] We add the pecorino and Parmigiano.

The rest of it with the gelatin.

Whipped cream for the cacio e pepe,

and put in a piping bag--

And this will be ready to finish the top of the pizza?

-[Alberto] Yes. -I love it.

I got to hold on to that one.

Next step, guanciale,

cured pork cheeks.

-We cut it on the slicer. -Super thin.

Creamy, sweet.

-Mm. -This is our proofed dough.

Push all the air to the side.

We slap it.

Now we go with our egg yolk bechamel,

the guanciale,

mozzarella cheese, pull it.

90 seconds, and it should be ready to go.

Look at that. When it blisters like this,

that says to me we did it the right way.

Cacio e pepe, Parmigiano chips.

We do not cut it.

So the guest gets to see it this way,

and then they have to fight over it at the table.

[Alberto] So, you know, the eyes wants

their party, right?

[Guy] I'm not gonna wreck it.

Just stare at it for a while.

-[bell dings] -Okay, I've waited.

I hate it.

I hate it so much we should make another one

and just let me see if I hate it again.

You have the best of all the worlds coming together.

The pizza dough is light, chewy.

To get to both of them isn't the easiest thing to do.

The Parmesan crisp is fantastic.

The carbonara bechamel,

putting the egg yolk into it really elevates that.

And then this little kiss at the end

with the cacio e pepe is genius.

The whole thing, fantastic.

Carbonara, al cacio e pepe.

It's awesome. Full of flavor.

This meat is incredible.

The cheese on top, delicious.

That's my buddy Luke.

Carlos and I have known each other

for a really long time,

-and it's legit. -It's awesome.

Gnocchetti ready to go for table 19, please.

We'd be here every night if we could.

You might be in a college town,

but you could be cooking in New York City.

-Dynamite, my friend. Fantastic. -Appreciate it.

[Alberto] Thank you.

So that's it for this edition

of Diners, Drive-ins, and Dives.

But don't you worry.

There's funky joints all over this country.

And I'll be looking for you next time on...

-[all] Triple D! -[all cheering]

Guy, that is...

These go back here.

[Kathleen] Thank you. Thank you.

-Thank you. -[cutlery clinking]

-[Kathleen chuckles] -It's fine.

-Got it. -[Kathleen chuckles]